1
|
Bueno TM, Queiroz F, Santos JCCD, Furtado MLB, Schiassi MCEV, Borges SV, Figueiredo JA. Sequential extraction of anthocyanins and pectin from jabuticaba (Plinia cauliflora) peel: Peel pretreatment effect and ultrasound-assisted extraction. AN ACAD BRAS CIENC 2024; 96:e20230174. [PMID: 38511743 DOI: 10.1590/0001-3765202420230174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Accepted: 05/27/2023] [Indexed: 03/22/2024] Open
Abstract
The jabuticaba bark is rich in anthocyanins and fibers, and its use may be of industrial interest. In the food sector, its used as an ingredient in the production of fermented products, liqueurs or enriched flours. It also has pharmaceutical and cosmetic applications. The objective was to evaluate the effect of pretreatment and fresh use of jabuticaba peels in the extraction of total phenolic compound (TPC) and total anthocyanin (TA) contents with and without ultrasound assistance and in the sequential extraction of pectin from the residue. In the TPC and TA extraction, a 3x2 factorial design was used. For conventional anthocyanin extraction (CAE), occurred in an incubator under agitation. For ultrasound-assisted anthocyanin extraction (UAE) was utilized an ultrasonic homogenizer with probe (20 kHz, 160 W). The extracts were quantified (TPC, TA, antioxidant activity and color). The residues were characterized and used for sequential pectin extraction, which was quantified and characterized. The results were subjected to analysis of variance. Fresh jabuticaba peel is a residue that can be used to sequentially extract phenolic compounds, particularly anthocyanins and pectin. The use of ultrasound (UAE) was less efficient than CAE for extracting TPC and TA or performing sequential extraction on all pretreatment peels.
Collapse
Affiliation(s)
- Tainah M Bueno
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Campus Universitário, Caixa Postal 3037, 37200-900 Lavras, MG, Brazil
| | - Fabiana Queiroz
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Campus Universitário, Caixa Postal 3037, 37200-900 Lavras, MG, Brazil
| | - Jhenifer Cristina C Dos Santos
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Campus Universitário, Caixa Postal 3037, 37200-900 Lavras, MG, Brazil
| | - Maria Luiza B Furtado
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Campus Universitário, Caixa Postal 3037, 37200-900 Lavras, MG, Brazil
| | - Maria Cecília E V Schiassi
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Campus Universitário, Caixa Postal 3037, 37200-900 Lavras, MG, Brazil
| | - Soraia V Borges
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Campus Universitário, Caixa Postal 3037, 37200-900 Lavras, MG, Brazil
| | - Jayne A Figueiredo
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Campus Universitário, Caixa Postal 3037, 37200-900 Lavras, MG, Brazil
| |
Collapse
|
2
|
Sandei L, Cocconi E, Stingone C, Rapacciuolo MT, De Sio F, Vitelli R, Moreno Barreto A, Sutherland D, Hawkins J. Platelet hyperactivity: a comparison of water-soluble, bioactive compound levels in commercial tomato products and water-soluble tomato concentrate, a supplement with an approved EFSA antiplatelet health effect. Int J Food Sci Nutr 2024; 75:31-44. [PMID: 37867390 DOI: 10.1080/09637486.2023.2270782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Accepted: 10/10/2023] [Indexed: 10/24/2023]
Abstract
The aim of this study was to evaluate and compare the concentration of water-soluble bioactive compounds in tomato products (polyphenols profile, water-soluble vitamins and nucleophilic substances) with the concentration of the same bioactive molecules existing in a water-soluble patented tomato extract, water-soluble tomato extract (WSTC), commercially available as FruitFlow®. This patented tomato extract has been recognised by EFSA (European Food Safety Authority) in a specific Health Claim declaration as having an "Antiplatelet health effect". More than 100 commercial tomato samples, coming from 18 different processing tomato companies worldwide, were analysed and compared with the FruitFlow® supplement. According to the multivariate statistical analyses applied to the data matrix, it is possible to conclude that the commercial tomato products measured (pastes, purees, others) show a significantly higher concentration of water-soluble bioactive molecules (nucleosides/nucleotides and polyphenols) responsible for an anti-platelet aggregation effect than the FruitFlow® dietary supplement.
Collapse
Affiliation(s)
- Luca Sandei
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma, Italy
| | - Emanuela Cocconi
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma, Italy
| | - Carlotta Stingone
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma, Italy
| | | | - Francesco De Sio
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma, Italy
| | - Rosanna Vitelli
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma, Italy
| | - Andres Moreno Barreto
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma, Italy
| | | | | |
Collapse
|
3
|
Yoon KN, Yoon YS, Hong HJ, Park JH, Song BS, Eun JB, Kim JK. Gamma irradiation delays tomato (Solanum lycopersicum) ripening by inducing transcriptional changes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6640-6653. [PMID: 37267467 DOI: 10.1002/jsfa.12760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/05/2023] [Revised: 05/02/2023] [Accepted: 06/02/2023] [Indexed: 06/04/2023]
Abstract
BACKGROUND Tomato (Solanum lycopersicum) has a relatively short shelf life as a result of rapid ripening, limiting its transportability and marketability. Recently, gamma irradiation has emerged as a viable method for delaying tomato fruit ripening. Although few studies have shown that gamma irradiation delays the ripening of tomatoes, the underlying mechanism remains unknown. Therefore, the present study aimed to examine the effects of gamma irradiation on tomato fruit ripening and the underlying mechanisms using transcriptomics. RESULTS Following gamma irradiation, the total microbial count, weight loss, and decay rate of tomatoes significantly reduced during storage. Furthermore, the redness (a*), color change (∆E), and lycopene content of gamma-irradiated tomatoes decreased in a dose-dependent manner during storage. Moreover, gamma irradiation significantly upregulated the expression levels of genes associated with DNA, chloroplast, and oxidative damage repairs, whereas those of ethylene and auxin signaling-, ripening-, and cell wall metabolism-related, as well as carotenoid genes, were downregulated. CONCLUSION Gamma irradiation effectively delayed ripening by downregulating the expression of ripening-related genes and inhibiting microbial growth, which prevented decay and prolonged the shelf life of tomatoes. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Collapse
Affiliation(s)
- Ki-Nam Yoon
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup-si, Republic of Korea
- Department of Food Science and Technology, Graduate School of Chonnam National University, Gwangju, Republic of Korea
| | - Yeong-Seok Yoon
- Center for Industrialization of Agricultural and Livestock Microorganisms, Jeongeup-si, Republic of Korea
| | - Hae-Jung Hong
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup-si, Republic of Korea
| | - Jong-Heum Park
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup-si, Republic of Korea
| | - Beom-Seok Song
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup-si, Republic of Korea
| | - Jong-Bang Eun
- Department of Food Science and Technology, Graduate School of Chonnam National University, Gwangju, Republic of Korea
| | - Jae-Kyung Kim
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup-si, Republic of Korea
| |
Collapse
|
4
|
Zhao W, Subbiah V, Xie C, Yang Z, Shi L, Barrow C, Dunshea F, Suleria HAR. Bioaccessibility and Bioavailability of Phenolic Compounds in Seaweed. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2094404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Wanrong Zhao
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Vigasini Subbiah
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC, Australia
| | - Cundong Xie
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Zihong Yang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Linghong Shi
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Colin Barrow
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC, Australia
| | - Frank Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Hafiz A. R. Suleria
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC, Australia
| |
Collapse
|
5
|
Effect of food processing on antioxidants, their bioavailability and potential relevance to human health. Food Chem X 2022; 14:100334. [PMID: 35712535 PMCID: PMC9194584 DOI: 10.1016/j.fochx.2022.100334] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 03/16/2022] [Accepted: 05/15/2022] [Indexed: 12/15/2022] Open
Abstract
Processing alters the amount, matrix interaction, and structure of antioxidants. It is not easy to dissociate processing effects from food matrix effects. It is still difficult to make general statements on the effects of processing on bioavailability. Facilitated release by heat, pressure, etc. contributes to increased bioaccessibility.
It has long been recognized that the antioxidants present in fresh plant materials may be very different to those we ingest via our foods. This is often due to the use of food processing strategies involving thermal/non-thermal treatments. Current research mostly focuses on determining what is present in vegetative starting materials; how this is altered during processing; how this influences activity in the gut and following uptake into bloodstream; and which in vivo physiological effects this may have on human body. Having a better understanding of these different steps and their importance in a health-and-nutrition-context will place us in a better position to breed for improved crop varieties and to advise the food industry on how to optimize processing strategies to enhance biochemical composition of processed foods. This review provides an overview of what is currently known about the influence which food processing treatments can have on antioxidants and gives some pointers as to their potential relevance.
Collapse
|
6
|
Cruz-Carrión Á, Calani L, de Azua MJR, Mena P, Del Rio D, Suárez M, Arola-Arnal A. (Poly)phenolic composition of tomatoes from different growing locations and their absorption in rats: A comparative study. Food Chem 2022; 388:132984. [PMID: 35453013 DOI: 10.1016/j.foodchem.2022.132984] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 03/12/2022] [Accepted: 04/12/2022] [Indexed: 12/26/2022]
Abstract
The aim of this work was to address whether the growing location of tomato could generate a different (poly)phenol profile able to affect both in vivo absorption and (poly)phenol metabolite pattern upon tomato consumption. uHPLC-MSn analyses allowed to obtain a detailed (poly)phenol profile of tomatoes from two locations in Spain, quantifying 57 (poly)phenolic compounds. However, local and non-local tomatoes showed a different concentration of their native (poly)phenols, which could be attributed to diverse cultivation origin. Rat serum was analysed after an acute tomato feeding. Seven phenolic metabolites were quantified through uHPLC-MSn. Pharmacokinetic parameters were further evaluated, revealing different serum concentrations of (poly)phenolic metabolites between tomatoes. The maximum peak serum concentrations, reached mainly after 2 h after ingestion, led to suppose that serum metabolites were mostly derived from absorption in the upper gastrointestinal tract. The growing location of tomatoes affected both the content of native (poly)phenols and their in vivo absorption.
Collapse
Affiliation(s)
- Álvaro Cruz-Carrión
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Nutrigenomics Research Group, 43007 Tarragona, Spain
| | - Luca Calani
- Department of Food and Drugs, University of Parma, 43124 Parma, Italy
| | - Ma Josefina Ruiz de Azua
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Nutrigenomics Research Group, 43007 Tarragona, Spain
| | - Pedro Mena
- Department of Food and Drugs, University of Parma, 43124 Parma, Italy.
| | - Daniele Del Rio
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Nutrigenomics Research Group, 43007 Tarragona, Spain
| | - Manuel Suárez
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Nutrigenomics Research Group, 43007 Tarragona, Spain.
| | - Anna Arola-Arnal
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Nutrigenomics Research Group, 43007 Tarragona, Spain
| |
Collapse
|
7
|
Singh S, Sharma A, Monga V, Bhatia R. Compendium of naringenin: potential sources, analytical aspects, chemistry, nutraceutical potentials and pharmacological profile. Crit Rev Food Sci Nutr 2022; 63:8868-8899. [PMID: 35357240 DOI: 10.1080/10408398.2022.2056726] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Naringenin is flavorless, water insoluble active principle belonging to flavanone subclass. It exhibits a diverse pharmacological profile as well as divine nutraceutical values. Although several researchers have explored this phytoconstituent to evaluate its promising properties, still it has not gained recognition at therapeutic levels and more clinical investigations are still required. Also the neutraceutical potential has limited marketed formulations. This compilation includes the description of reported therapeutic potentials of naringenin in variety of pathological conditions alongwith the underlying mechanisms. Details of various analytical investigations carried on this molecule have been provided along with brief description of chemistry and structural activity relationship. In the end, various patents filed and clinical trial data has been provided. Naringenin has revealed promising pharmacological activities including cardiovascular diseases, neuroprotection, anti-diabetic, anticancer, antimicrobial, antiviral, antioxidant, anti-inflammatory and anti-platelet activity. It has been marketed in the form of nanoformulations, co-crystals, solid dispersions, tablets, capsules and inclusion complexes. It is also available in various herbal formulations as nutraceutical supplement. There are some pharmacokinetic issue with naringenin like poor absorption and low dissolution rate. Although these issues have been sorted out upto certain extent still further research to investigate the bioavailability of naringenin from herbal supplements and its clinical efficacy is essential.
Collapse
Affiliation(s)
- Sukhwinder Singh
- Department of Pharmaceutical Chemistry & Analysis, ISF College of Pharmacy, Moga, Punjab, India
| | - Alok Sharma
- Department of Pharmacognosy, ISF College of Pharmacy, Moga, Punjab, India
| | - Vikramdeep Monga
- Department of Pharmaceutical Chemistry & Analysis, ISF College of Pharmacy, Moga, Punjab, India
- Department of Pharmaceutical Sciences and Natural Products, Central University of Punjab, Bathinda, India
| | - Rohit Bhatia
- Department of Pharmaceutical Chemistry & Analysis, ISF College of Pharmacy, Moga, Punjab, India
| |
Collapse
|
8
|
Izzo L, Castaldo L, Lombardi S, Gaspari A, Grosso M, Ritieni A. Bioaccessibility and Antioxidant Capacity of Bioactive Compounds From Various Typologies of Canned Tomatoes. Front Nutr 2022; 9:849163. [PMID: 35350409 PMCID: PMC8958018 DOI: 10.3389/fnut.2022.849163] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Accepted: 02/07/2022] [Indexed: 12/30/2022] Open
Abstract
Tomato (Solanum lycopersicum L.) is one of the most consumed vegetables in the world; it contains high amounts of antioxidant phytochemicals and essential nutrients. Although it is commonly consumed fresh, more than 80% of its consumption derives from processed products. Since limited information on changes in the bioaccessibility of bioactive compounds during gastrointestinal digestion was reported, this current study aimed to monitor the antioxidant activity, total polyphenolic and carotenoid content, and bioaccessibility during in vitro gastrointestinal digestion of different typologies (n = 7) of canned tomatoes. A comprehensive evaluation of the polyphenolic profile of digested and not digested samples was ascertained by ultra-high-performance liquid chromatography combined with high-resolution Orbitrap mass spectrometry. The results highlighted a considerable content of rutin (1.191-9.516 mg/100 g), naringenin (0.359-1.452 mg/100 g), chlorogenic acid (1.857-11.236 mg/100 g), and lycopene (50.894-222.061 mg/kg) in the analyzed matrices. After in vitro gastrointestinal digestion, large variability, losses and low recovery were recorded. An appreciable percentage of rutin (30.7%), naringenin (29.6%), chlorogenic acid (25.8%), and lycopene (varied between 9.3 and 20%) remained bioaccessible after the in vitro gastrointestinal digestion. Our study could be a valid support to evaluate which content of bioactive compounds could be really bioaccessible to exercise beneficial effects on human health.
Collapse
Affiliation(s)
- Luana Izzo
- Laboratory of Food Chemistry, Department of Pharmacy, School of Medicine, University of Naples Federico II, Naples, Italy
| | - Luigi Castaldo
- Laboratory of Food Chemistry, Department of Pharmacy, School of Medicine, University of Naples Federico II, Naples, Italy
| | - Sonia Lombardi
- Laboratory of Food Chemistry, Department of Pharmacy, School of Medicine, University of Naples Federico II, Naples, Italy
| | - Anna Gaspari
- Laboratory of Food Chemistry, Department of Pharmacy, School of Medicine, University of Naples Federico II, Naples, Italy
| | - Michela Grosso
- Laboratory of Biochemistry and Molecular Biology, Department of Molecular Medicine and Medical Biotechnology, School of Medicine, University of Naples Federico II, Naples, Italy.,CEINGE-Biotecnologie Avanzate, Naples, Italy
| | - Alberto Ritieni
- Laboratory of Food Chemistry, Department of Pharmacy, School of Medicine, University of Naples Federico II, Naples, Italy.,Health Education and Sustainable Development, University of Naples Federico II, Naples, Italy
| |
Collapse
|
9
|
Polia F, Pastor-Belda M, Martínez-Blázquez A, Horcajada MN, Tomás-Barberán FA, García-Villalba R. Technological and Biotechnological Processes To Enhance the Bioavailability of Dietary (Poly)phenols in Humans. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:2092-2107. [PMID: 35156799 PMCID: PMC8880379 DOI: 10.1021/acs.jafc.1c07198] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 01/24/2022] [Accepted: 01/27/2022] [Indexed: 06/10/2023]
Abstract
The health effects of (poly)phenols (PPs) depend upon their bioavailability that, in general, is very low and shows a high interindividual variability. The low bioavailability of PPs is mainly attributed to their low absorption in the upper gastrointestinal tract as a result of their low water solubility, their presence in foods as polymers or in glycosylated forms, and their tight bond to food matrices. Although many studies have investigated how technological and biotechnological processes affect the phenolic composition of fruits and vegetables, limited information exists regarding their effects on PP bioavailability in humans. In the present review, the effect of food processing (mechanical, thermal, and non-thermal treatments), oral-delivery nanoformulations, enzymatic hydrolysis, fermentation, co-administration with probiotics, and generation of postbiotics in PP bioavailability have been overviewed, focusing in the evidence provided in humans.
Collapse
Affiliation(s)
- Franck Polia
- Laboratory
of Food & Health, Research Group on Quality, Safety and Bioactivity
of Plant Foods, Centro de Edafología
y Biología Aplicada del Segura−Consejo Superior de Investigaciones
Científicas (CEBAS−CSIC), Campus de Espinardo 25, 30100 Murcia, Spain
| | - Marta Pastor-Belda
- Department
of Analytical Chemistry, Faculty of Chemistry, Regional Campus of
International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain
| | - Alberto Martínez-Blázquez
- Laboratory
of Food & Health, Research Group on Quality, Safety and Bioactivity
of Plant Foods, Centro de Edafología
y Biología Aplicada del Segura−Consejo Superior de Investigaciones
Científicas (CEBAS−CSIC), Campus de Espinardo 25, 30100 Murcia, Spain
| | | | - Francisco A. Tomás-Barberán
- Laboratory
of Food & Health, Research Group on Quality, Safety and Bioactivity
of Plant Foods, Centro de Edafología
y Biología Aplicada del Segura−Consejo Superior de Investigaciones
Científicas (CEBAS−CSIC), Campus de Espinardo 25, 30100 Murcia, Spain
| | - Rocío García-Villalba
- Laboratory
of Food & Health, Research Group on Quality, Safety and Bioactivity
of Plant Foods, Centro de Edafología
y Biología Aplicada del Segura−Consejo Superior de Investigaciones
Científicas (CEBAS−CSIC), Campus de Espinardo 25, 30100 Murcia, Spain
| |
Collapse
|
10
|
A Review of the Effects of Olive Oil-Cooking on Phenolic Compounds. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030661. [PMID: 35163926 PMCID: PMC8838846 DOI: 10.3390/molecules27030661] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 01/14/2022] [Accepted: 01/17/2022] [Indexed: 12/14/2022]
Abstract
The fate of phenolic compounds in oil and food during cooking vary according to the type of cooking. From a nutritional point of view, reviews largely suggest a preference for using extra-virgin olive oil at a low temperature for a short time, except for frying and microwaving, for which there appears to be no significant advantages compared to olive oil. However, due to the poorly pertinent use of terminology, the different protocols adopted in studies aimed at the same objective, the different type and quality of oils used in experiments, and the different quality and quantity of PC present in the used oils and in the studied vegetables, the evidence available is mainly contradictory. This review tries to reanalyse the main experimental reports on the fate, accessibility and bioavailability of phenolic compounds in cooking oils and cooked vegetables, by considering different cooking techniques and types of oil and foods, and distinguishing experimental findings obtained using oil alone from those in combination with vegetables. The re-analysis indicates that incomplete and contradictory observations have been published in the last few years and suggests that further research is necessary to clarify the impact of cooking techniques on the phenolic compounds in oil and vegetables during cooking, especially when considering their nutritional properties.
Collapse
|
11
|
Effects of Breaking Methods on the Viscosity, Rheological Properties and Nutritional Value of Tomato Paste. Foods 2021; 10:foods10102395. [PMID: 34681441 PMCID: PMC8535101 DOI: 10.3390/foods10102395] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 09/30/2021] [Accepted: 10/06/2021] [Indexed: 11/17/2022] Open
Abstract
Ultrasound-assisted processing has potential application advantages as an emerging technology for preparing tomato paste. This work explored the influence of ultrasound break at 22 °C (US-Break-22) and 65 °C (US-Break-65) on the viscosity, rheological properties and nutritional values of newly prepared tomato paste, compared with traditional thermal break at 65 °C (Break-65) and 90 °C (Break-90). Results showed that the US-Break-65 paste had the largest apparent viscosity, yield stress, consistency coefficient, solid-like nature, and large amplitude oscillatory shear behavior, followed by the US-Break-22 paste, Break-90 paste, and Break-65 paste. Based on the results of the pectin-related enzymes, particle size, and serum pectin of the pastes, it was revealed that the above-mentioned properties were mainly determined by the particle size and pectin content in their serum. The level of ascorbic acid followed the order of US-Break-22 paste > US-Break-65 paste > Break-65 paste > Break-90 paste. The level of total carotenoids followed the order of US-Break-22 paste ≈ US-Break-65 paste > Break-90 paste ≈ Break-65 paste. The level of total cis-carotenoids followed the order of US-Break-65 paste > US-Break-22 paste > Break-90 paste > Break-65 paste. The level of phenolics and antioxidant activities followed the same order of US-Break-22 paste > US-Break-65 paste > Break-90 paste > Break-65 paste. Overall, the viscosity, rheological properties and nutritional values of the tomato pastes prepared by US-Break-65 and US-Break-22 were significantly higher than those prepared by Break-65 and Break-90. Therefore, ultrasound assisted processing can prepare high quality tomato paste and can be widely implemented in the tomato paste processing industry.
Collapse
|
12
|
Arfaoui L. Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability. Molecules 2021; 26:molecules26102959. [PMID: 34065743 PMCID: PMC8156030 DOI: 10.3390/molecules26102959] [Citation(s) in RCA: 90] [Impact Index Per Article: 30.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 05/12/2021] [Accepted: 05/14/2021] [Indexed: 12/12/2022] Open
Abstract
Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting the attention of food scientists and nutritionists because of their nutraceutical properties. In fact, many studies have shown that polyphenol-rich diets have protective effects against most chronic diseases. However, these health benefits are strongly related to both polyphenol content and bioavailability, which in turn depend on their origin, food matrix, processing, digestion, and cellular metabolism. Although most fruits and vegetables are valuable sources of polyphenols, they are not usually consumed raw. Instead, they go through some processing steps, either industrially or domestically (e.g., cooling, heating, drying, fermentation, etc.), that affect their content, bioaccessibility, and bioavailability. This review summarizes the status of knowledge on the possible (positive or negative) effects of commonly used food-processing techniques on phenolic compound content and bioavailability in fruits and vegetables. These effects depend on the plant type and applied processing parameters (type, duration, media, and intensity). This review attempts to shed light on the importance of more comprehensive dietary guidelines that consider the recommendations of processing parameters to take full advantage of phenolic compounds toward healthier foods.
Collapse
Affiliation(s)
- Leila Arfaoui
- Department of Clinical Nutrition, Faculty of Applied Medical Sciences, King Abdulaziz University, P.O. Box 80324, Jeddah 21589, Saudi Arabia
| |
Collapse
|
13
|
The Effect of Balsamic Vinegar Dressing on Protein and Carbohydrate Digestibility is Dependent on the Food Matrix. Foods 2021; 10:foods10020411. [PMID: 33673211 PMCID: PMC7917894 DOI: 10.3390/foods10020411] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/29/2021] [Accepted: 02/05/2021] [Indexed: 01/21/2023] Open
Abstract
The balsamic vinegar of Modena (BVM), a food specialty under the European Protected Geographical Indication system, is made from grape must blended with wine vinegar exclusively in the Italian province of Modena or Reggio Emilia. Vinegar is associated to an improved digestive function and glycemic response to carbohydrate-rich meals, appetite stimulation, and reduction of hyperlipidemia and obesity. Although many of these effects are attributed to the high concentration of bioactive molecules, the modulation of digestive enzymes activity could have a role. The aim of this study was to investigate the effect of BVM on the digestibility and component release of three foods that are often seasoned with this dressing but have different composition: Parmigiano Reggiano cheese, Bresaola (cured meat), and boiled potatoes. BVM modulated the protein digestion of protein-rich foods (cheese and cured meat) in a matrix-dependent manner, and the BVM effect was mainly related to the inhibition of pepsin in the gastric phase. In the starch-rich food (boiled potatoes), the most impressive effect of BVM was the lower release of anomeric and total carbohydrates, which was consistent with the observed reduction of pancreatic amylase activity. The present investigation shed a new light on the impact of BVM on the digestion process.
Collapse
|
14
|
Domínguez-Fernández M, Ludwig IA, De Peña MP, Cid C. Bioaccessibility of Tudela artichoke (Cynara scolymus cv. Blanca de Tudela) (poly)phenols: the effects of heat treatment, simulated gastrointestinal digestion and human colonic microbiota. Food Funct 2021; 12:1996-2011. [PMID: 33537693 DOI: 10.1039/d0fo03119d] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The aim of this study was to evaluate the bioaccessibility of (poly)phenolic compounds in Tudela artichokes (Cynara scolymus cv. Blanca de Tudela) after an in vitro gastrointestinal digestion and the effect of the human colonic microbiota. A total of 28 (poly)phenolic compounds were identified and quantified by LC-MS/MS in raw, boiled, sous vide and microwaved Tudela artichokes. Out of these, sixteen were phenolic acids, specifically caffeoylquinic acids (CQAs) and other minor hydroxycinnamic acid derivatives, ten flavonoids belonging to the family of flavones (apigenin and luteolin derivatives) and two lignans (pinoresinol derivatives). Sous vide and microwaving caused mainly transesterification reactions of CQAs but maintained or even augmented the total (poly)phenolic contents of artichokes, while boiling decreased (poly)phenolic compounds by 25% due to leaching into the boiling water. Heat treatment exerted a positive effect on the bioaccessibility of (poly)phenols after gastrointestinal digestion. In raw artichokes, only 1.6% of the total (poly)phenolic compounds remained bioaccessible after gastrointestinal digestion, while in artichoke samples cooked by sous vide, boiled and microwaved, the percentage of bioaccessibility was 60.38%, 59.93% and 39,03% respectively. After fecal fermentation, 20 native (poly)phenolic compounds and 11 newly formed catabolites were quantified. 48 h of fecal fermentation showed that native (poly)phenols are readily degraded by colonic microbiota during the first 2 h of incubation. The colonic degradation of artichoke (poly)phenols follows a major pathway that involves the formation of caffeic acid, dihydrocaffeic acid, 3-(3'-hydroxyphenyl)propionic acid, 3-phenylpropionic acid and phenylacetic acid, with 3-phenylpropionic acid being the most abundant end product. The catabolic pathways for colonic microbial degradation of artichoke CQAs are proposed.
Collapse
Affiliation(s)
- Maite Domínguez-Fernández
- Universidad de Navarra, Facultad de Farmacia y Nutrición, Departamento de Ciencias de la Alimentación y Fisiología, C/Irunlarrea 1, E-31008 Pamplona, Spain
| | | | | | | |
Collapse
|
15
|
Lu M, Li G, Yang Y, Yu Y. A review on in-vitro oral bioaccessibility of organic pollutants and its application in human exposure assessment. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 752:142001. [PMID: 32892057 DOI: 10.1016/j.scitotenv.2020.142001] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 08/24/2020] [Accepted: 08/24/2020] [Indexed: 06/11/2023]
Abstract
Generally, human oral exposure assessments of contaminants have not considered the absorption factor in the human gastrointestinal tract, thus overestimating human exposure and associated health risk. Currently, more researchers are adding the absorption factor into human exposure assessment, and bioaccessibility measured by in-vitro methods is generally replacing bioavailability for estimation because of the cheap and rapid determination. However, no single unified in-vitro method is used for bioaccessibility measurement of organic pollutants, although several methods have been developed for these pollutants and have shown good in vitro-in vivo correlation between bioaccessibility and bioavailability. The present review has focused on the development of in-vitro methods, validation of these methods through in-vivo assays, determination of factors influencing bioaccessibility, application of bioaccessibility in human exposure assessment, and the challenges faced. Overall, most in-vitro methods were validated using bioavailability, and better in vitro-in vivo correlations were obtained when absorption sinks were added to the digestion solution to mimic dynamic absorption of organic chemicals by small intestine. Incorporating bioaccessibility into the estimation of human exposure by oral ingestion significantly decreases the estimated exposure dose. However, more investigations on bioaccessibility of hydrophobic organic compounds are urgently needed because many challenges for in-vitro methods remain to be overcome.
Collapse
Affiliation(s)
- Meijuan Lu
- Guangdong Key Laboratory of Environmental Catalysis and Health Risk Control, Guangzhou Key Laboratory Environmental Catalysis and Pollution Control, School of Environmental Science and Engineering, Institute of Environmental Health and Pollution Control, Guangdong University of Technology, Guangzhou 510006, PR China
| | - Guiying Li
- Guangdong Key Laboratory of Environmental Catalysis and Health Risk Control, Guangzhou Key Laboratory Environmental Catalysis and Pollution Control, School of Environmental Science and Engineering, Institute of Environmental Health and Pollution Control, Guangdong University of Technology, Guangzhou 510006, PR China; Synergy Innovation Institute of GDUT, Shantou 515041, PR China
| | - Yan Yang
- Guangdong Key Laboratory of Environmental Catalysis and Health Risk Control, Guangzhou Key Laboratory Environmental Catalysis and Pollution Control, School of Environmental Science and Engineering, Institute of Environmental Health and Pollution Control, Guangdong University of Technology, Guangzhou 510006, PR China; Synergy Innovation Institute of GDUT, Shantou 515041, PR China
| | - Yingxin Yu
- Guangdong Key Laboratory of Environmental Catalysis and Health Risk Control, Guangzhou Key Laboratory Environmental Catalysis and Pollution Control, School of Environmental Science and Engineering, Institute of Environmental Health and Pollution Control, Guangdong University of Technology, Guangzhou 510006, PR China.
| |
Collapse
|
16
|
Yuste S, Macià A, Motilva MJ, Prieto-Diez N, Romero MP, Pedret A, Solà R, Ludwig IA, Rubió L. Thermal and non-thermal processing of red-fleshed apple: how are (poly)phenol composition and bioavailability affected? Food Funct 2020; 11:10436-10447. [PMID: 33237980 DOI: 10.1039/d0fo02631j] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
The present study evaluated the impact of different thermal (infrared-drying, hot air-drying and purée pasteurization) and non-thermal (freeze-drying) processing technologies on red-fleshed apple (poly)phenolic compounds. We further investigated the processing effect on the (poly)phenol bioavailability in a crossover postprandial study where three subjects consumed three apple products (freeze-dried snack, hot air-dried snack and pasteurized purée). (Poly)phenolic compounds present in the apple products and their biological metabolites in urine were analyzed using liquid chromatography coupled to mass spectrometry (UPLC-MS/MS). When comparing different processes, infrared-drying caused important losses in most of the apple (poly)phenolics, while hot air-drying and purée pasteurization maintained approximately 83% and 65% of total (poly)phenols compared with the freeze-dried snack, respectively. Anthocyanins in particular were degraded to a higher extent, and hot air-dried apple and pasteurized purée maintained respectively 26% and 9% compared with freeze-dried apple snack. The acute intake showed that pasteurized purée exhibited the highest (poly)phenol bioavailability, followed by hot air-drying and freeze-dried snack, highlighting the impact of processing on (poly)phenols absorption. In conclusion, for obtaining affordable new red-fleshed apple products with enhanced (poly)phenol bioavailability, purée pasteurization and hot air-drying represent viable techniques. However, to obtain a red-fleshed apple snack with high anthocyanin content, freeze-drying is the technique that best preserves them.
Collapse
Affiliation(s)
- Silvia Yuste
- Food Technology Department, Agrotecnio Research Center, University of Lleida, Av/Alcalde Rovira Roure 191, 25198 Lleida, Spain.
| | | | | | | | | | | | | | | | | |
Collapse
|
17
|
Leonard W, Zhang P, Ying D, Fang Z. Hydroxycinnamic acids on gut microbiota and health. Compr Rev Food Sci Food Saf 2020; 20:710-737. [DOI: 10.1111/1541-4337.12663] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 09/21/2020] [Accepted: 10/01/2020] [Indexed: 12/11/2022]
Affiliation(s)
- William Leonard
- School of Agriculture and Food The University of Melbourne Parkville Victoria Australia
| | - Pangzhen Zhang
- School of Agriculture and Food The University of Melbourne Parkville Victoria Australia
| | - Danyang Ying
- CSIRO Agriculture & Food Werribee Victoria Australia
| | - Zhongxiang Fang
- School of Agriculture and Food The University of Melbourne Parkville Victoria Australia
| |
Collapse
|
18
|
Jiang L, Wang B, Liang J, Pan B, Yang Y, Lin Y. Reduced phytotoxicity of nonylphenol on tomato (Solanum lycopersicum L.) plants by earthworm casts. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2020; 265:115020. [PMID: 32574893 DOI: 10.1016/j.envpol.2020.115020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 05/21/2020] [Accepted: 06/10/2020] [Indexed: 06/11/2023]
Abstract
Concentrations as high as thousands of milligrams per kilogram (dry weight) of nonylphenol (NP), an endocrine-disrupting chemical of great concern, have been reported in soil. Soil is considered one of the primary pathways for exposure of crop plants to NP. However, there have been few studies on the toxicity of soil NP to crop plants, especially with comprehensive consideration of the application of organic fertiliser which is a common agricultural practice. In this study, tomato plants were grown in soils treated with NP in the presence and/or absence of earthworm casts (EWCs). After four weeks, we tested the physiological and biochemical responses (accumulative levels of hydrogen peroxide (H2O2) and superoxide anion radicals (O2-·), total chlorophyll content, degree of membrane lipid peroxidation, activities of defence-related enzymes, and level of DNA damage) and the changes in plant growth (elongation and biomass). The growth inhibition, reactive oxygen species (H2O2 and O2-·) accumulation, decrease in chlorophyll content, increase in activity of defence-related enzymes (including superoxide dismutase, peroxidase, catalase, ascorbate peroxidase, glutathione S-transferase and glutathione reductase), enhancement of membrane lipid peroxidation, and DNA damage in NP-treated seedlings were clearly reversed by the intervention of EWCs. In particular, the suppressed elongation, biomass, and chlorophyll content in tomato plants exposed to NP alone were significantly restored by EWCs to even greater levels than those of the undisturbed control. In other words, EWCs could efficiently invigorate the photosynthesis of crops via up-regulating the chlorophyll content, thereby overwhelming the NP stress on plant growth. Accordingly, except for reducing the bioavailability of soil NP as reported in our previous study, EWCs could also help crop plants to cope with NP stress by strengthening their stress resistance ability. Our findings are of practical significance for the formulation of strategies to relieve the negative effects of soil NP on crop growth.
Collapse
Affiliation(s)
- Lei Jiang
- Environment and Plant Protection Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, 571101, China; Key Laboratory of Integrated Pest Management on Tropical Crops, Ministry of Agriculture, Haikou, 571101, China
| | - Bingjie Wang
- Environment and Plant Protection Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, 571101, China
| | - Jingqi Liang
- College of Life Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, 163319, China
| | - Bo Pan
- Environment and Plant Protection Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, 571101, China
| | - Yi Yang
- Environment and Plant Protection Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, 571101, China; Key Laboratory of Integrated Pest Management on Tropical Crops, Ministry of Agriculture, Haikou, 571101, China
| | - Yong Lin
- Environment and Plant Protection Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, 571101, China.
| |
Collapse
|
19
|
Kolot C, Rodriguez-Mateos A, Feliciano R, Bottermann K, Stahl W. Bioavailability of naringenin chalcone in humans after ingestion of cherry tomatoes. INT J VITAM NUTR RES 2020; 90:411-416. [DOI: 10.1024/0300-9831/a000574] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Abstract. Chalcones are a type of flavonoids characterized by an α-β unsaturated structural element which may react with thiol groups to activate pathways such as the Nrf2-Keap-1 system. Naringenin chalcone is abundant in the diet but little is known about its bioavailability. In this work, the bioavailability of naringenin chalcone from tomatoes was investigated in a group of healthy men (n=10). After ingestion of 600 grams of tomatoes providing a single dose of 17.3 mg naringenin chalcone, 0.2 mg of naringenin, and 195 mg naringin plasma levels of free and conjugated naringenin and naringenin chalcone (glucuronide and sulfate) were analyzed by UHPLC-QTOF-MS at 0.5, 1, 3, and 6 h post-consumption. Plasma levels of conjugated naringenin increased to about 12 nmol/L with a maximum at about 3 h. Concentrations of free naringenin hardly elevated above baseline. Plasma levels of free and conjugated naringenin chalcone significantly increased. A maximum of the conjugated chalcone was reached at about 3 h after ingestion with an average concentration of about 0.5 nmol/L. No free chalcone was detectable at baseline but low amounts of the unconjugated compound could be detected with an average maximum of 0.8 nmol/L at about 1 h after ingestion. The data demonstrate that naringenin chalcone is bioavailable in humans from cherry tomatoes as a dietary source. However, availability is poor and intramolecular cyclisation as well as extended metabolism likely contribute to the inactivation of the reactive alpha-beta unsaturated reactive center as well as the excretion of the biologically active molecule, respectively.
Collapse
Affiliation(s)
- Carina Kolot
- Institute of Biochemistry and Molecular Biology I, Medical Faculty, University of Düsseldorf
| | - Ana Rodriguez-Mateos
- Division of Cardiology, Pulmonology, and Vascular Medicine, Medical Faculty, University of Düsseldorf
- Department of Nutritional Sciences, School of Life Course Sciences, Faculty of Life Sciences and Medicine, King’s College London, London, UK
| | - Rodrigo Feliciano
- Division of Cardiology, Pulmonology, and Vascular Medicine, Medical Faculty, University of Düsseldorf
| | - Katharina Bottermann
- Institute for Cardiovascular Physiology, Medical Faculty, University of Düsseldorf
| | - Wilhelm Stahl
- Institute of Biochemistry and Molecular Biology I, Medical Faculty, University of Düsseldorf
| |
Collapse
|
20
|
Bagley MC, Pace CL, Ekelöf M, Muddiman DC. Infrared matrix-assisted laser desorption electrospray ionization (IR-MALDESI) mass spectrometry imaging analysis of endogenous metabolites in cherry tomatoes. Analyst 2020; 145:5516-5523. [PMID: 32602477 PMCID: PMC7423647 DOI: 10.1039/d0an00818d] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
We report the spatially resolved metabolic profiling of cherry tomatoes using infrared matrix-assisted laser desorption electrospray ionization (IR-MALDESI), a mass spectrometry imaging (MSI) technique that operates at ambient conditions and requires no sample derivatization. Tomatoes were flash frozen, cryosectioned and imaged with adequate spatial resolution to distinguish between the major tissue structures of a tomato including the skin, mesocarp, endocarp, locular tissue, septum, placenta, seed and seed coating. Metabolites were imaged from 100-1200 m/z, enabling significant coverage of a diverse array of metabolites including amino acids and lipids along with the major secondary metabolite classes: terpenes, phenolics, glycosides, and alkaloids. During the metabolic profiling, we found endogenous carotenoid hydrocarbons, namely lycopene or its structural isomer β-carotene, ionized as radical cations. To our knowledge, this is the first demonstration of ionizing hydrocarbons in the MSI field.
Collapse
Affiliation(s)
- M Caleb Bagley
- FTMS Laboratory for Human Health Research, Department of Chemistry, USA.
| | - Crystal L Pace
- FTMS Laboratory for Human Health Research, Department of Chemistry, USA.
| | - Måns Ekelöf
- FTMS Laboratory for Human Health Research, Department of Chemistry, USA.
| | - David C Muddiman
- FTMS Laboratory for Human Health Research, Department of Chemistry, USA. and Department of Plant and Microbial Biology, USA and Molecular Education, Technology, and Research Innovation Center (METRIC), North Carolina State University, Raleigh, NC 27695, USA
| |
Collapse
|
21
|
Sánchez-Gloria JL, Osorio-Alonso H, Arellano-Buendía AS, Carbó R, Hernández-Díazcouder A, Guzmán-Martín CA, Rubio-Gayosso I, Sánchez-Muñoz F. Nutraceuticals in the Treatment of Pulmonary Arterial Hypertension. Int J Mol Sci 2020; 21:E4827. [PMID: 32650586 PMCID: PMC7402298 DOI: 10.3390/ijms21144827] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 06/13/2020] [Accepted: 07/01/2020] [Indexed: 12/11/2022] Open
Abstract
Pulmonary arterial hypertension (PAH) is a severe disease characterized by the loss and obstructive remodeling of the pulmonary arterial wall, causing a rise in pulmonary arterial pressure and pulmonary vascular resistance, which is responsible for right heart failure, functional decline, and death. Although many drugs are available for the treatment of this condition, it continues to be life-threatening, and its long-term treatment is expensive. On the other hand, many natural compounds present in food have beneficial effects on several cardiovascular conditions. Several studies have explored many of the potential beneficial effects of natural plant products on PAH. However, the mechanisms by which natural products, such as nutraceuticals, exert protective and therapeutic effects on PAH are not fully understood. In this review, we analyze the current knowledge on nutraceuticals and their potential use in the protection and treatment of PAH, as well as whether nutraceuticals could enhance the effects of drugs used in PAH through similar mechanisms.
Collapse
Affiliation(s)
- José L. Sánchez-Gloria
- Sección de Estudios de Posgrado, Escuela Superior de Medicina, Instituto Politécnico Nacional, Mexico City 11340, Mexico; (J.L.S.-G.); (C.A.G.-M.); (I.R.-G.)
- Departamento de Inmunología, Instituto Nacional de Cardiología Ignacio Chávez, Mexico City 14080, Mexico;
| | - Horacio Osorio-Alonso
- Departamento de Fisiopatología Cardio-Renal, Instituto Nacional de Cardiología Ignacio Chávez, Mexico City 14080, Mexico; (H.O.-A.); (A.S.A.-B.)
| | - Abraham S. Arellano-Buendía
- Departamento de Fisiopatología Cardio-Renal, Instituto Nacional de Cardiología Ignacio Chávez, Mexico City 14080, Mexico; (H.O.-A.); (A.S.A.-B.)
| | - Roxana Carbó
- Departamento de Biomedicina Cardiovascular, Instituto Nacional de Cardiología Ignacio Chávez, Mexico City 14080, Mexico;
| | - Adrián Hernández-Díazcouder
- Departamento de Inmunología, Instituto Nacional de Cardiología Ignacio Chávez, Mexico City 14080, Mexico;
- Posgrado en Biología Experimental, Universidad Autónoma Metropolitana-Iztapalapa, Mexico City 09340, Mexico
| | - Carlos A. Guzmán-Martín
- Sección de Estudios de Posgrado, Escuela Superior de Medicina, Instituto Politécnico Nacional, Mexico City 11340, Mexico; (J.L.S.-G.); (C.A.G.-M.); (I.R.-G.)
- Departamento de Inmunología, Instituto Nacional de Cardiología Ignacio Chávez, Mexico City 14080, Mexico;
| | - Ivan Rubio-Gayosso
- Sección de Estudios de Posgrado, Escuela Superior de Medicina, Instituto Politécnico Nacional, Mexico City 11340, Mexico; (J.L.S.-G.); (C.A.G.-M.); (I.R.-G.)
| | - Fausto Sánchez-Muñoz
- Sección de Estudios de Posgrado, Escuela Superior de Medicina, Instituto Politécnico Nacional, Mexico City 11340, Mexico; (J.L.S.-G.); (C.A.G.-M.); (I.R.-G.)
- Departamento de Inmunología, Instituto Nacional de Cardiología Ignacio Chávez, Mexico City 14080, Mexico;
| |
Collapse
|
22
|
Qian Y, Markowitz JS. Natural Products as Modulators of CES1 Activity. Drug Metab Dispos 2020; 48:993-1007. [PMID: 32591414 DOI: 10.1124/dmd.120.000065] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Accepted: 06/12/2020] [Indexed: 12/30/2022] Open
Abstract
Carboxylesterase (CES) 1 is the predominant esterase expressed in the human liver and is capable of catalyzing the hydrolysis of a wide range of therapeutic agents, toxins, and endogenous compounds. Accumulating studies have demonstrated associations between the expression and activity of CES1 and the pharmacokinetics and/or pharmacodynamics of CES1 substrate medications (e.g., methylphenidate, clopidogrel, oseltamivir). Therefore, any perturbation of CES1 by coingested xenobiotics could potentially compromise treatment. Natural products are known to alter drug disposition by modulating cytochrome P450 and UDP-glucuronosyltransferase enzymes, but this issue is less thoroughly explored with CES1. We report the results of a systematic literature search and discuss natural products as potential modulators of CES1 activity. The majority of research reports reviewed were in vitro investigations that require further confirmation through clinical study. Cannabis products (Δ 9-tetrahydrocannabinol, cannabidiol, cannabinol); supplements from various plant sources containing naringenin, quercetin, luteolin, oleanolic acid, and asiatic acid; and certain traditional medicines (danshen and zhizhuwan) appear to pose the highest inhibition potential. In addition, ursolic acid, gambogic acid, and glycyrrhetic acid, if delivered intravenously, may attain high enough systemic concentrations to significantly inhibit CES1. The provision of a translational interpretation of in vitro assessments of natural product actions and interactions is limited by the dearth of basic pharmacokinetic data of the natural compounds exhibiting potent in vitro influences on CES1 activity. This is a major impediment to assigning even potential clinical significance. The modulatory effects on CES1 expression after chronic exposure to natural products warrants further investigation. SIGNIFICANCE STATEMENT: Modulation of CES1 activity by natural products may alter the course of treatment and clinical outcome. In this review, we have summarized the natural products that can potentially interact with CES1 substrate medications. We have also noted the limitations of existing reports and outlined challenges and future directions in this field.
Collapse
Affiliation(s)
- Yuli Qian
- Department of Pharmacotherapy and Translational Research, University of Florida, Gainesville, Florida
| | - John S Markowitz
- Department of Pharmacotherapy and Translational Research, University of Florida, Gainesville, Florida
| |
Collapse
|
23
|
Rashmi HB, Negi PS. Phenolic acids from vegetables: A review on processing stability and health benefits. Food Res Int 2020; 136:109298. [PMID: 32846511 DOI: 10.1016/j.foodres.2020.109298] [Citation(s) in RCA: 146] [Impact Index Per Article: 36.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 04/22/2020] [Accepted: 05/04/2020] [Indexed: 01/14/2023]
Abstract
Phenolic acids are the most prominent group of bioactive compounds present in various plant sources. Hydroxybenzoic acids and hydroxycinnamic acids, the aromatic secondary metabolites imparting typical organoleptic characteristics to food are the major phenolic acids, and they are linked to several health benefits. Fruit and beverage crops being the richer sources of phenolic acids have been studied in depth, but phenolic acids from vegetables are largely overlooked. Though lesser in quantity in many vegetables, there is a need to explore the health benefits of the phenolic acids present in them. In this review, the importance of vegetables as a significant source of phenolic acids is emphasized. Vegetables being easily accessible throughout the year and consumed in larger quantities compared to fruits in our daily diet will probably contribute to significant health benefits. Since vegetables are often processed before consumption, the changes in phenolic acids as influenced by processing methods are highlighted. Best processing methods, pre-treatments and storage conditions for higher retention of phenolic acids have been highlighted to minimize their losses. The phenolic acids in vegetables and their health benefits have been cluster mapped, which may facilitate further research for nutraceutical development for specific health concerns. The processing stability of phenolic acids coupled with higher consumption indicates that they may be a potential source of phenolic acids in the diet. It is expected that the popularization of vegetables as a source of phenolic acids in daily diet will help in ameliorating the adverse effect of some of the lifestyle diseases.
Collapse
Affiliation(s)
- Havalli Bommegowda Rashmi
- Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysore 570 020, India
| | - Pradeep Singh Negi
- Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysore 570 020, India.
| |
Collapse
|
24
|
Cömert ED, Gökmen V. Physiological relevance of food antioxidants. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 93:205-250. [PMID: 32711863 DOI: 10.1016/bs.afnr.2020.03.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Dietary antioxidants are associated with prevention of oxidative stress related chronic diseases including certain types of cancer, cardiovascular diseases, diabetes, and neurodegenerative diseases. In recent years, there has been a growing interest in extending the knowledge on their physiological effects in human body. There are numbers of epidemiological, clinical, meta-analysis, and in vitro studies to explain formation mechanisms of each chronic diseases as well as the potential effects of dietary antioxidants on these diseases and gut health. Comprehensive studies for food antioxidants' journey from dietary intake to target tissues/organs deserve a serious consideration to have a clear understanding on the physiological effects of dietary antioxidants. Therefore, absorption and metabolism of dietary antioxidants, and the factors affecting their absorption, such as solubility of antioxidants, food matrix, and interaction between antioxidants have been evaluated in several research articles. This chapter provides an overview about potential health effects of dietary antioxidants considering with their absorption and metabolism in human body.
Collapse
Affiliation(s)
- Ezgi Doğan Cömert
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, Ankara, Turkey
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, Ankara, Turkey.
| |
Collapse
|
25
|
Dyshlyuk L, Babich O, Prosekov A, Ivanova S, Pavsky V, Chaplygina T. The effect of postharvest ultraviolet irradiation on the content of antioxidant compounds and the activity of antioxidant enzymes in tomato. Heliyon 2020; 6:e03288. [PMID: 32021939 PMCID: PMC6992987 DOI: 10.1016/j.heliyon.2020.e03288] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2018] [Revised: 09/11/2019] [Accepted: 01/20/2020] [Indexed: 02/01/2023] Open
Abstract
The effect of different doses of long-wavelength UV-A (320 nm-400nm) irradiation on physicochemical and antioxidant characteristics of tomatoes grown on the territory of the Russian Federation was studied. The obtained results show that this kind of processing does not cause deterioration of qualitative parameters of vegetables (texture, color, soluble solids content, titratable acidity). It was established that the total content of phenolic compounds, carotenoids and flavonoids increases (p-value<0.05) in tomatoes at all the investigated wavelengths (353 nm, 365 nm and 400 nm), while the content of chlorophylls reacts ambiguously: at some wavelengths, it increases, at other, it decreases. The maximum increase in antioxidant activity, as compared to untreated samples, is observed in tomatoe samples irradiated for 360 min within the range of 365 nm. For different types of tomatoes, the increment for common content of phenolic compounds is - 42.9-55.0 %, carotenoids - 24.0-56.0 %, flavonoids - 28.0-33.0 %, β-carotene - 70.9-71.6 %, lycopene - 62.6-69.0 %, lutein - 64.8-72.0 % from original. The studies reveal some potential of post-harvest ultraviolet irradiation (A-range) of tomatoes to increase their antioxidant activity. However, more research is needed to confirm this fact and the possibility to develop some technology.
Collapse
Affiliation(s)
- Lyubov Dyshlyuk
- Research Institute of Biotechnology, Kemerovo State University, Krasnaya Street 6, Kemerovo, 650043, Russia
- Natural Nutraceutical Biotesting Laboratory, Kemerovo State University, Krasnaya Street 6, Kemerovo, 650043, Russia
| | - Olga Babich
- Institute of Living Systems, Immanuel Kant Baltic Federal University, A. Nevskogo Street 14, Kaliningrad, 236016, Russia
| | - Alexander Prosekov
- Laboratory of Biocatalysis, Kemerovo State University, Krasnaya Street 6, Kemerovo, 650043, Russia
| | - Svetlana Ivanova
- Natural Nutraceutical Biotesting Laboratory, Kemerovo State University, Krasnaya Street 6, Kemerovo, 650043, Russia
- Department of General Mathematics and Informatics, Kemerovo State University, Krasnaya Street, 6, Kemerovo, 650043, Russia
| | - Valery Pavsky
- Research Institute of Biotechnology, Kemerovo State University, Krasnaya Street 6, Kemerovo, 650043, Russia
- Department of General Mathematics and Informatics, Kemerovo State University, Krasnaya Street, 6, Kemerovo, 650043, Russia
| | - Tatiana Chaplygina
- Department of General Mathematics and Informatics, Kemerovo State University, Krasnaya Street, 6, Kemerovo, 650043, Russia
| |
Collapse
|
26
|
Ahn-Jarvis JH, Parihar A, Doseff AI. Dietary Flavonoids for Immunoregulation and Cancer: Food Design for Targeting Disease. Antioxidants (Basel) 2019; 8:E202. [PMID: 31261915 PMCID: PMC6680729 DOI: 10.3390/antiox8070202] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Revised: 06/25/2019] [Accepted: 06/26/2019] [Indexed: 12/13/2022] Open
Abstract
Flavonoids, one of the most abundant phytochemicals in a diet rich in fruits and vegetables, have been recognized as possessing anti-proliferative, antioxidant, anti-inflammatory, and estrogenic activities. Numerous cellular and animal-based studies show that flavonoids can function as antioxidants by preventing DNA damage and scavenging reactive oxygen radicals, inhibiting formation of DNA adducts, enhancing DNA repair, interfering with chemical damage by induction of Phase II enzymes, and modifying signaling pathways. Recent evidence also shows their ability to regulate the immune system. However, findings from clinical trials have been mixed with no clear consensus on dose, frequency, or type of flavonoids best suited to elicit many of the beneficial effects. Delivery of these bioactive compounds to their biological targets through "targeted designed" food processing strategies is critical to reach effective concentration in vivo. Thus, the identification of novel approaches that optimize flavonoid bioavailability is essential for their successful clinical application. In this review, we discuss the relevance of increasing flavonoid bioavailability, by agricultural engineering and "targeted food design" in the context of the immune system and cancer.
Collapse
Affiliation(s)
| | - Arti Parihar
- Department of Science, Bellingham Technical College, WA, 98225, USA
| | - Andrea I Doseff
- Department of Physiology and Department of Pharmacology & Toxicology, Michigan State University, MI, 48864, USA.
| |
Collapse
|
27
|
Tresserra-Rimbau A, Lamuela-Raventos RM, Moreno JJ. Polyphenols, food and pharma. Current knowledge and directions for future research. Biochem Pharmacol 2018; 156:186-195. [PMID: 30086286 DOI: 10.1016/j.bcp.2018.07.050] [Citation(s) in RCA: 148] [Impact Index Per Article: 24.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2018] [Accepted: 07/31/2018] [Indexed: 12/19/2022]
Abstract
Polyphenols are a large family of phytochemicals with great chemical diversity, known to be bioactive compounds of foods, species, medicinal plants and nutraceuticals. These compounds are ingested through the diet in significant amounts, around 1 g per day, an amount that be may be increased through supplements. The in vitro action of many representative polyphenols has been reported. However, their beneficial effects and their role in modulating the risk of high-prevalence diseases are difficult to demonstrate due to the wide variability of polyphenol structures and bioactive actions; the complexity of estimating the polyphenol content of food as a result of their variability in foods and cooked dishes; the potential modulation of the effects of polyphenols by food matrices; the addition of polyphenols and their synergistic interactions with each other and with other dietary bioactive components; the modulation of polyphenol bioavailability as a consequence of food composition and culinary techniques; their metabolism by the human body and the polyphenol gut microbiota metabolism in each metabotypes. Computational strategies, including virtual screening, shape-similarity-screening and molecular docking, were recently used to identify potential targets of polyphenols and thus gain a better understanding of the therapeutic effects exerted of polyphenols and modify natural polyphenol structures to potentiate specific activities. Here, we present the most relevant current knowledge and propose directions for future research in these fields, from the culinary world to the clinical setting. We hope this commentary will prompt scientists and clinicians to consider the therapeutic value of bioactive polyphenols and help shed some light on how much scientific truth lies in Hippocrates' famous quote: "Let your food be your medicine".
Collapse
Affiliation(s)
- Anna Tresserra-Rimbau
- Human Nutrition Unit, University Hospital of Sant Joan de Reus, Department of Biochemistry and Biotechnology, Faculty of Medicine and Health Sciences, Pere Virgili Health Research Center, University Rovira i Virgili, Reus, Spain; CIBER Fisiopatologia de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
| | - Rosa M Lamuela-Raventos
- CIBER Fisiopatologia de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain; Department of Nutrition, Food Sciences and Gastronomy, University of Barcelona, Barcelona, Spain; Institute of Nutrition and Food Safety, University of Barcelona, Barcelona, Spain
| | - Juan J Moreno
- CIBER Fisiopatologia de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain; Department of Nutrition, Food Sciences and Gastronomy, University of Barcelona, Barcelona, Spain; Institute of Nutrition and Food Safety, University of Barcelona, Barcelona, Spain.
| |
Collapse
|
28
|
Sivakumar D, Chen L, Sultanbawa Y. A comprehensive review on beneficial dietary phytochemicals in common traditional Southern African leafy vegetables. Food Sci Nutr 2018; 6:714-727. [PMID: 29983933 PMCID: PMC6021739 DOI: 10.1002/fsn3.643] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2017] [Revised: 03/11/2018] [Accepted: 03/15/2018] [Indexed: 12/22/2022] Open
Abstract
Regular intake of sufficient amounts of certain dietary phytochemicals was proven to reduce the incidence of noncommunicable chronic diseases and certain infectious diseases. In addition, dietary phytochemicals were also reported to reduce the incidence of metabolic disorders such as obesity in children and adults. However, limited information is available, especially on dietary phytochemicals in the commonly available traditional leafy vegetables. Primarily, the review summarizes information on the major phytochemicals and the impact of geographical location, genotype, agronomy practices, postharvest storage, and processing of common traditional leafy vegetables. The review also briefly discusses the bioavailability and accessibility of major phytochemicals, common antinutritive compounds of the selected vegetables, and recently developed traditional leafy vegetable-based food products for dietary diversification to improve the balanced diet for the consumers. The potential exists for better use of traditional leafy vegetables to sustain food security and to improve the health and well-being of humans.
Collapse
Affiliation(s)
- Dharini Sivakumar
- Phytochemical Food Network Research GroupDepartment of Crop SciencesTshwane University of TechnologyPretoriaSouth Africa
| | - Lingyun Chen
- Department of Agricultural, Food and Nutritional ScienceUniversity of Alberta EdmontonABCanada
| | - Yasmina Sultanbawa
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food InnovationThe University of QueenslandCoopers PlainsQldCanada
| |
Collapse
|
29
|
Nicoletto C, Vianello F, Sambo P. Effect of different home-cooking methods on textural and nutritional properties of sweet potato genotypes grown in temperate climate conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:574-581. [PMID: 28653506 DOI: 10.1002/jsfa.8499] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/18/2016] [Revised: 05/19/2017] [Accepted: 06/18/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The European Union (EU) market for sweet potato is small but is growing considerably and and has increased by 100% over the last 5 years. The cultivation of sweet potato in temperate climate conditions has not considered extensively and could be a new opportunity for the EU market. Healthy and qualitative traits of different sweet potato cultivars grown in temperate climate conditions were evaluated in accordance with four cooking methods. RESULTS Traditional cultivars showed high hardness and adhesiveness values. The highest concentrations of sugars (especially maltose) and phenolic acids (caffeic and chlorogenic) were found in samples treated by boiling and steaming. High antioxidant activity was found in fried potatoes. Qualitative traits of sweet potatoes treated by microwaves did not report any significant variation compared to the control. CONCLUSION Traditional and new sweet potato cultivars can be cultivated in temperate climate conditions and show interesting qualitative properties, especially as a result of the presence of antioxidant compounds. Concerning global quality, colored varieties expressed a better profile than traditional Italian ones and they are suitable for the European market, giving new opportunities for consumers and producers. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Carlo Nicoletto
- Department of Agronomy, Food, Natural resources, Animals and Environment, Agripolis - University of Padova, Legnaro, Italy
| | - Fabio Vianello
- Department of Comparative Biomedicine and Food Science, Agripolis - University of Padova, Legnaro, Italy
| | - Paolo Sambo
- Department of Agronomy, Food, Natural resources, Animals and Environment, Agripolis - University of Padova, Legnaro, Italy
| |
Collapse
|
30
|
Ahmed M, Eun JB. Flavonoids in fruits and vegetables after thermal and nonthermal processing: A review. Crit Rev Food Sci Nutr 2017; 58:3159-3188. [DOI: 10.1080/10408398.2017.1353480] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Maruf Ahmed
- Chonnam National University, Food Science and Technology, Gwangju, South Korea
| | - Jong-Bang Eun
- Chonnam National University, Food Science and Technology, Gwangju, South Korea
| |
Collapse
|
31
|
Barba FJ, Mariutti LR, Bragagnolo N, Mercadante AZ, Barbosa-Cánovas GV, Orlien V. Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.07.006] [Citation(s) in RCA: 171] [Impact Index Per Article: 24.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
32
|
Ribas-Agustí A, Martín-Belloso O, Soliva-Fortuny R, Elez-Martínez P. Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods. Crit Rev Food Sci Nutr 2017; 58:2531-2548. [PMID: 28609142 DOI: 10.1080/10408398.2017.1331200] [Citation(s) in RCA: 164] [Impact Index Per Article: 23.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Phenolic compounds are important constituents of plant-based foods, as their presence is related to protective effects on health. To exert their biological activity, phenolic compounds must be released from the matrix during digestion in an absorbable form (bioaccessible) and finally absorbed and transferred to the bloodstream (bioavailable). Chemical structure and matrix interactions are some food-related factors that hamper phenolic compounds bioaccessibility and bioavailability, and that can be counteracted by food processing. It has been shown that food processing can induce chemical or physical modifications in food that enhance phenolic compounds bioaccessibility and bioavailability. These changes include: (i) chemical modifications into more bioaccessible and bioavailable forms; (ii) cleavage of covalent or hydrogen bonds or hydrophobic forces that attach phenolic compounds to matrix macromolecules; (iii) damaging microstructural barriers such as cell walls that impede the release from the matrix; and (iv) create microstructures that protect phenolic compounds until they are absorbed. Indeed, food processing can produce degradation of phenolic compounds, however, it is possible to counteract it by modulating the operating conditions in favor of increased bioaccessibility and bioavailability. This review compiles the current knowledge on the effects of processing on phenolic compounds bioaccessibility or bioavailability, while suggesting new guidelines in the search of optimal processing conditions as a step forward towards the design of healthier foods.
Collapse
Affiliation(s)
- Albert Ribas-Agustí
- a Department of Food Technology, Agrotecnio Center , University of Lleida , Av. Alcalde Rovira Roure 191, Lleida , E-25198 , Spain
| | - Olga Martín-Belloso
- a Department of Food Technology, Agrotecnio Center , University of Lleida , Av. Alcalde Rovira Roure 191, Lleida , E-25198 , Spain
| | - Robert Soliva-Fortuny
- a Department of Food Technology, Agrotecnio Center , University of Lleida , Av. Alcalde Rovira Roure 191, Lleida , E-25198 , Spain
| | - Pedro Elez-Martínez
- a Department of Food Technology, Agrotecnio Center , University of Lleida , Av. Alcalde Rovira Roure 191, Lleida , E-25198 , Spain
| |
Collapse
|
33
|
Affiliation(s)
- Jairam Vanamala
- Department of Food Science, Pennsylvania State University, University Park, Pennsylvania, USA
- The Penn State Hershey Cancer Institute, Pennsylvania, USA
| |
Collapse
|
34
|
Bioaccessibility of (poly)phenolic compounds of raw and cooked cardoon (Cynara cardunculus L.) after simulated gastrointestinal digestion and fermentation by human colonic microbiota. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.02.033] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
|
35
|
Tomas M, Beekwilder J, Hall RD, Sagdic O, Boyacioglu D, Capanoglu E. Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants. Food Chem 2017; 220:51-58. [DOI: 10.1016/j.foodchem.2016.09.201] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2016] [Revised: 09/27/2016] [Accepted: 09/29/2016] [Indexed: 01/30/2023]
|
36
|
Nutritional properties of green gram germinated in mineral fortified soak water: II. Effect of cooking on total and bioaccessible nutrients and bioactive components. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:880-889. [PMID: 28303039 DOI: 10.1007/s13197-016-2460-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/13/2016] [Accepted: 12/16/2016] [Indexed: 10/20/2022]
Abstract
The effect of pressure and microwave cooking on total and bioaccessible nutrients and bioactive components in whole and dehulled green gram (GG) germinated in mineral fortified soak water was studied. Whole GG was soaked in water fortified with iron (100 or 200 mg/100 ml) or zinc (50 or 100 mg/100 ml), germinated, cooked by two methods and analyzed. Results showed that method of cooking did not affect the nutrient composition of whole or dehulled grains, however, phytic acid and dietary fiber were higher in microwave cooked samples. Minor differences were noted in total and percent available nutrients in differently cooked samples, significance being observed only for starch, protein and zinc in few samples. Significant differences were observed among variations, wherein the mineral fortified samples had a higher level of bioaccessibility compared to non-fortified samples. Cooking reduced the content of bioactive components in germinated GG, though bioaccessibility was higher. Comparison between raw and cooked grains showed that starch digestibility increased on cooking, though protein digestibility was not affected significantly. Bioactive components were also lower in cooked samples in comparison to the raw counterparts. In conclusion, the cooking methods did not affect the nutrient composition of green gram germinated in mineral fortified soak water, though available nutrients were higher in cooked legumes.
Collapse
|
37
|
Castillejo N, Martínez-Hernández GB, Monaco K, Gómez PA, Aguayo E, Artés F, Artés-Hernández F. Preservation of bioactive compounds of a green vegetable smoothie using short time–high temperature mild thermal treatment. FOOD SCI TECHNOL INT 2016; 23:46-60. [DOI: 10.1177/1082013216656240] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Accepted: 03/31/2016] [Indexed: 12/21/2022]
Abstract
Smoothies represent an excellent and convenient alternative to promote the daily consumption of fruit and vegetables in order to obtain their health-promoting benefits. Accordingly, a green fresh vegetables smoothie (77.2% cucumber, 12% broccoli and 6% spinach) rich in health-promoting compounds was developed. Soluble solids content, pH and titratable acidity of the smoothie were 4.3 ± 0.4°Bx, 4.49 ± 0.01 and 0.22 ± 0.02 mg citric acid 100−1 g fw, respectively. Two thermal treatments to reduce microbial loads and preserve quality were assayed: T1 (3 min at 80 ℃) and T2 (45 s at 90 ℃). Fresh blended unheated samples were used as control (CTRL). The smoothie presented a viscoelastic behaviour. T1 and T2 treatments reduced initial microbial loads by 1.3–2.4 and 1.4–3.1 log units, respectively. Samples were stored in darkness at 5 and 15 ℃. Colour and physicochemical changes were reduced in thermal-treated samples throughout storage, which were better preserved at 5 ℃ rather than at 15 ℃. Vitamin C changes during storage were fitted with a Weibullian distribution. Total vitamin C losses of T1 and T2 samples during storage at 15 ℃ were greatly reduced when they were stored at 5 ℃. Initial total phenolic content (151.1 ± 4.04 mg kg−1 fw) was 44 and 36% increased after T1 and T2 treatments, respectively. The 3- p-coumaroyl quinic and chlorogenic acids accounted the 84.7 and 7.1% relative abundance, respectively. Total antioxidant capacity (234.2 ± 20.3 mg Trolox equivalent kg−1 fw) remained constant after the thermal treatments and was better maintained during storage in thermal-treated samples. Glucobrassicin accounted the 81% of the initial total glucosinolates content (117.8 ± 22.2 mg kg−1 fw) of the smoothie. No glucosinolates losses were observed after T2 treatment being better preserved in thermal-treated samples. Conclusively, a short time–high temperature mild thermal treatment (T2) showed better quality and bioactive compounds retention in a green fresh vegetable smoothie during low temperature storage.
Collapse
Affiliation(s)
- Noelia Castillejo
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Ginés Benito Martínez-Hernández
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Kamila Monaco
- Department of Chemistry and Biochemistry, São Paulo State University, Botucatu, Brazil
| | - Perla A Gómez
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Encarna Aguayo
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Francisco Artés
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Francisco Artés-Hernández
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain
| |
Collapse
|
38
|
Valderas-Martinez P, Chiva-Blanch G, Casas R, Arranz S, Martínez-Huélamo M, Urpi-Sarda M, Torrado X, Corella D, Lamuela-Raventós RM, Estruch R. Tomato Sauce Enriched with Olive Oil Exerts Greater Effects on Cardiovascular Disease Risk Factors than Raw Tomato and Tomato Sauce: A Randomized Trial. Nutrients 2016; 8:170. [PMID: 26999197 PMCID: PMC4808898 DOI: 10.3390/nu8030170] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2015] [Revised: 03/04/2016] [Accepted: 03/10/2016] [Indexed: 01/11/2023] Open
Abstract
Epidemiological studies have observed a negative association between tomato intake and the incidence of cardiovascular disease. As tomato sauces are usually cooked with the addition of oil, some studies have pointed out that both processes may increase the bioavailability of the bioactive compounds. However, the effect of consumption of raw tomatoes and tomato sauces on inflammation biomarkers and adhesion molecules related to atherosclerosis remains unknown. The aim of this study was to test the postprandial effects of a single dose of raw tomatoes (RT), tomato sauce (TS) and tomato sauce with refined olive oil (TSOO) on cardiovascular disease risk factors. We performed an open, prospective, randomized, cross-over, controlled feeding trial in 40 healthy subjects who randomly received: 7.0 g of RT/kg of body weight (BW), 3.5 g of TS/kg BW, 3.5 g of TSOO/Kg BW and 0.25 g of sugar solved in water/kg BW on a single occasion on four different days. Biochemical parameters and cellular and circulating inflammatory biomarkers were assessed at baseline and 6 h after each intervention. The results indicate that, compared to control intervention, a single tomato intake in any form decreased plasma total cholesterol, triglycerides and several cellular and plasma inflammatory biomarkers, and increased plasma high density lipoproteins (HDL) cholesterol and interleukine (IL) 10 concentrations. However, the changes of plasma IL-6 and vascular cell adhesion molecule-1 (VCAM-1), and lymphocyte function-associated antigen-1 (LFA-1) from T-lymphocytes and CD36 from monocytes were significantly greater after TSOO than after RT and TS interventions. We concluded that tomato intake has beneficial effects on cardiovascular risk factors, especially cooked and enriched with oil.
Collapse
Affiliation(s)
- Palmira Valderas-Martinez
- Department of Internal Medicine, Hospital Clínic, Institut d'Investigació Biomèdica August Pi i Sunyer, Medicine School, University of Barcelona, Barcelona 08036, Spain.
- Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid 28029, Spain.
| | - Gemma Chiva-Blanch
- Department of Internal Medicine, Hospital Clínic, Institut d'Investigació Biomèdica August Pi i Sunyer, Medicine School, University of Barcelona, Barcelona 08036, Spain.
- Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid 28029, Spain.
| | - Rosa Casas
- Department of Internal Medicine, Hospital Clínic, Institut d'Investigació Biomèdica August Pi i Sunyer, Medicine School, University of Barcelona, Barcelona 08036, Spain.
- Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid 28029, Spain.
| | - Sara Arranz
- Department of Internal Medicine, Hospital Clínic, Institut d'Investigació Biomèdica August Pi i Sunyer, Medicine School, University of Barcelona, Barcelona 08036, Spain.
- Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid 28029, Spain.
| | - Miriam Martínez-Huélamo
- Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid 28029, Spain.
- Department of Nutrition and Food Science, XaRTA, INSA, Pharmacy School, University of Barcelona, Barcelona 08028, Spain.
| | - Mireia Urpi-Sarda
- Department of Nutrition and Food Science, XaRTA, INSA, Pharmacy School, University of Barcelona, Barcelona 08028, Spain.
| | - Xavier Torrado
- Department of Nutrition and Food Science, XaRTA, INSA, Pharmacy School, University of Barcelona, Barcelona 08028, Spain.
| | - Dolores Corella
- Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid 28029, Spain.
- Department of Preventive Medicine and Public Health, University of Valencia, Valencia 46010, Spain.
| | - Rosa M Lamuela-Raventós
- Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid 28029, Spain.
- Department of Nutrition and Food Science, XaRTA, INSA, Pharmacy School, University of Barcelona, Barcelona 08028, Spain.
| | - Ramon Estruch
- Department of Internal Medicine, Hospital Clínic, Institut d'Investigació Biomèdica August Pi i Sunyer, Medicine School, University of Barcelona, Barcelona 08036, Spain.
- Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid 28029, Spain.
| |
Collapse
|
39
|
Raiola A, Del Giudice R, Monti DM, Tenore GC, Barone A, Rigano MM. Bioactive Compound Content and Cytotoxic Effect on Human Cancer Cells of Fresh and Processed Yellow Tomatoes. Molecules 2015; 21:E33. [PMID: 26712729 PMCID: PMC6274111 DOI: 10.3390/molecules21010033] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2015] [Revised: 12/17/2015] [Accepted: 12/21/2015] [Indexed: 12/23/2022] Open
Abstract
Tomato, as a fresh or processed product, has a high nutritional value due to its content of bioactive components such as phenolic compounds. Few studies describe the effect of processing on antioxidant content and the cancer cell growth inhibition activity. In this study we determined the phenolic and ascorbic acid content of three yellow tomato varieties, before and after thermal processing. Moreover, we determined the antioxidative power and tested the effects of tomato extracts on three human cancer cell lines. We found that the amount of phenolic acids (chlorogenic acid and caffeic acid) decreased in all the samples after processing, whereas the flavonoid content increased after the heat treatment in two samples. A cytotoxic effect of tomato extracts was observed only after processing. This result well correlates with the flavonoid content after processing and clearly indicates that processed yellow tomatoes have a high content of bioactive compounds endowed with cytotoxicity towards cancer cells, thus opening the way to obtain tomato-based functional foods.
Collapse
Affiliation(s)
- Assunta Raiola
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici (Naples), Italy.
| | - Rita Del Giudice
- Department of Chemical Sciences, University of Naples Federico II, Complesso Universitario Monte Sant'Angelo, via Cinthia 4, 80126 Naples, Italy.
| | - Daria Maria Monti
- Department of Chemical Sciences, University of Naples Federico II, Complesso Universitario Monte Sant'Angelo, via Cinthia 4, 80126 Naples, Italy.
| | - Gian Carlo Tenore
- Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Naples, Italy.
| | - Amalia Barone
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici (Naples), Italy.
| | - Maria Manuela Rigano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici (Naples), Italy.
| |
Collapse
|
40
|
Kaulmann A, André CM, Schneider YJ, Hoffmann L, Bohn T. Carotenoid and polyphenol bioaccessibility and cellular uptake from plum and cabbage varieties. Food Chem 2015; 197:325-32. [PMID: 26616956 DOI: 10.1016/j.foodchem.2015.10.049] [Citation(s) in RCA: 57] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2015] [Revised: 09/29/2015] [Accepted: 10/11/2015] [Indexed: 02/07/2023]
Abstract
Plum and cabbage are rich in carotenoids and polyphenols. However, their bioactivity depends on their release and intestinal uptake. Four varieties of Brassicaceae (Duchy, Scots Kale, Kale, Kalorama) and Prunus (Cherry Plum, Plum 620, Ersinger, Italian Plum) were studied; bioaccessibility following in vitro digestion, cellular uptake (Caco-2 vs. co-culture cell model: Caco-2:HT-29-MTX (90:10%) and colonic fermentation were determined for carotenoids/polyphenols; the influence of certain kitchen preparations was likewise studied. Carotenoids were non-significantly influenced by the latter, while for polyphenols, boiling and steaming significantly reduced total phenolics (p<0.05). Carotenoid bioaccessibility did not differ significantly between Prunus vs. Brassicaceae varieties, but xanthophyll was higher than carotene bioaccessibility (p<0.01). Polyphenol bioaccessibility was low (<10%), possibly compromised by the cream containing test meal. Total carotenoid cellular uptake varied between varieties (0.3-4.1%), being higher for carotenes (4.1%) than for xanthophylls (1.6%, p<0.01), and were higher for the co-culture cell model compared to Caco-2 cells (p<0.01). Total carotenoid recovery in the colonic fraction varied from 4% to 25%. Lower bioaccessibility of carotenes thus appeared to be somewhat counterbalanced by higher cellular uptake. The potential positive role of the mucus layer for cellular uptake and the fate of the colonic digesta deserve further attention in the future.
Collapse
Affiliation(s)
- Anouk Kaulmann
- Luxembourg Institute of Science and Technology, Environmental Research and Innovation Department, L-4422 Belvaux, Luxembourg
| | - Christelle M André
- Luxembourg Institute of Science and Technology, Environmental Research and Innovation Department, L-4422 Belvaux, Luxembourg
| | | | - Lucien Hoffmann
- Luxembourg Institute of Science and Technology, Environmental Research and Innovation Department, L-4422 Belvaux, Luxembourg
| | - Torsten Bohn
- Luxembourg Institute of Science and Technology, Environmental Research and Innovation Department, L-4422 Belvaux, Luxembourg.
| |
Collapse
|
41
|
Rodríguez-Roque MJ, de Ancos B, Sánchez-Moreno C, Cano MP, Elez-Martínez P, Martín-Belloso O. Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.01.020] [Citation(s) in RCA: 153] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
|
42
|
The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types. Food Chem 2015; 181:325-32. [PMID: 25794757 DOI: 10.1016/j.foodchem.2015.02.119] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2014] [Revised: 01/21/2015] [Accepted: 02/23/2015] [Indexed: 11/24/2022]
Abstract
To date, there is no information in the literature regarding the bioaccessibility of capsaicinoids from natural sources. The effect of ripening and heat-processing on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin was studied in the absence and presence of two dietary fat types. The capsaicinoid bioaccessibility was also studied during the frozen storage of peppers for 6 months. Fresh green peppers showed the highest capsaicinoid bioaccessibility, as compared with that of other experimental groups. The bioaccessibility of capsaicinoids from green peppers decreased as the intensity of heat treatment increased. The dietary fat increased the bioaccessibility of capsaicin and dihydrocapsaicin in digestions with red peppers, especially that of dihydrocapsaicin. The bioaccessibility of capsaicinoids was altered by frozen storage. The Caco-2 cells incorporated capsaicin and dihydrocapsaicin (8.4% and 10.9%, respectively) but they were probably metabolized by cells.
Collapse
|
43
|
Patel K, Singh GK, Patel DK. A Review on Pharmacological and Analytical Aspects of Naringenin. Chin J Integr Med 2014; 24:551-560. [PMID: 25501296 DOI: 10.1007/s11655-014-1960-x] [Citation(s) in RCA: 118] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/03/2014] [Indexed: 01/29/2023]
Abstract
Flavonoids are a widely distributed group of phytochemicals having benzo-pyrone nucleus, and more than 4,000 different flavonoids have been described and categorized into flavonols, flavones, flavanones, isoflavones, catechins and anthocyanidins. Flavonoids occurs naturally in fruits, vegetables, nuts, and beverages such as coffee, tea, and red wine, as well as in medical herbs. Flavonoids are responsible for the different colors of plant parts and are important constituents of the human diet. Flavanoids have different pharmacological activities, such as antioxidant, anti-allergic, antibacterial, anti-inflammatory, antimutagenic and anticancer activity. Naringenin belongs to the flavanones and is mainly found in fruits (grapefruit and oranges) and vegetables. Pharmacologically, it has anticancer, antimutagenic, anti-inflammatory, antioxidant, antiproliferative and antiatherogenic activities. Naringenin is used for the treatments of osteoporosis, cancer and cardiovascular diseases, and showed lipid-lowering and insulin-like properties. In the present review, detailed pharmacological and analytical aspects of naringenin have been presented, which revealed the impressive pharmacological profile and the possible usefulness in the treatment of different types of diseases in the future. The information provided in this communication will act as an important source for development of effective medicines for the treatment of various disorders.
Collapse
Affiliation(s)
- Kanika Patel
- G.L.A Institute of Pharmaceutical Research, Mathura, India
| | - Gireesh Kumar Singh
- Department of Pharmaceutics, Institute of Technology, Banaras Hindu University, Varanasi, 221005, India
| | - Dinesh Kumar Patel
- Department of Pharmaceutics, Institute of Technology, Banaras Hindu University, Varanasi, 221005, India.
| |
Collapse
|
44
|
The tomato sauce making process affects the bioaccessibility and bioavailability of tomato phenolics: a pharmacokinetic study. Food Chem 2014; 173:864-72. [PMID: 25466100 DOI: 10.1016/j.foodchem.2014.09.156] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2013] [Revised: 07/01/2014] [Accepted: 09/29/2014] [Indexed: 11/22/2022]
Abstract
Tomato sauce is the most commonly consumed processed tomato product worldwide, but very little is known about how the manufacturing process may affect the phenolic composition and bioavailability after consumption. In a prospective randomised, cross-over intervention study, we analysed the plasma and urinary levels of tomato phenolic compounds and their metabolites after acute consumption of raw tomatoes and tomato sauce, enriched or not with refined olive oil during production. Respectively, eleven and four phenolic metabolites were found in urine and plasma samples. The plasma concentration and urinary excretion of naringenin glucuronide were both significantly higher after the consumption of tomato sauce than raw tomatoes. The results suggest that the mechanical and thermal treatments during tomato sauce manufacture may help to deliver these potentially bioactive phenolics from the food matrix more effectively than the addition of an oil component, thus increasing their bioavailability.
Collapse
|
45
|
Ahamad MS, Siddiqui S, Jafri A, Ahmad S, Afzal M, Arshad M. Induction of apoptosis and antiproliferative activity of naringenin in human epidermoid carcinoma cell through ROS generation and cell cycle arrest. PLoS One 2014; 9:e110003. [PMID: 25330158 PMCID: PMC4199682 DOI: 10.1371/journal.pone.0110003] [Citation(s) in RCA: 105] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2014] [Accepted: 09/16/2014] [Indexed: 11/19/2022] Open
Abstract
A natural predominant flavanone naringenin, especially abundant in citrus fruits, has a wide range of pharmacological activities. The search for antiproliferative agents that reduce skin carcinoma is a task of great importance. The objective of this study was to analyze the anti-proliferative and apoptotic mechanism of naringenin using MTT assay, DNA fragmentation, nuclear condensation, change in mitochondrial membrane potential, cell cycle kinetics and caspase-3 as biomarkers and to investigate the ability to induce reactive oxygen species (ROS) initiating apoptotic cascade in human epidermoid carcinoma A431 cells. Results showed that naringenin exposure significantly reduced the cell viability of A431 cells (p<0.01) with a concomitant increase in nuclear condensation and DNA fragmentation in a dose dependent manner. The intracellular ROS generation assay showed statistically significant (p<0.001) dose-related increment in ROS production for naringenin. It also caused naringenin-mediated epidermoid carcinoma apoptosis by inducing mitochondrial depolarization. Cell cycle study showed that naringenin induced cell cycle arrest in G0/G1 phase of cell cycle and caspase-3 analysis revealed a dose dependent increment in caspase-3 activity which led to cell apoptosis. This study confirms the efficacy of naringenin that lead to cell death in epidermoid carcinoma cells via inducing ROS generation, mitochondrial depolarization, nuclear condensation, DNA fragmentation, cell cycle arrest in G0/G1 phase and caspase-3 activation.
Collapse
Affiliation(s)
- Md Sultan Ahamad
- Department of Zoology, Shibli National (PG) College, Azamgarh, Uttar Pradesh, India
| | - Sahabjada Siddiqui
- Molecular Endocrinology Lab, Department of Zoology, University of Lucknow, Lucknow, Uttar Pradesh, India
| | - Asif Jafri
- Department of Zoology, Shibli National (PG) College, Azamgarh, Uttar Pradesh, India
| | - Sheeba Ahmad
- Department of Zoology, D S College, Aligarh, Uttar Pradesh, India
| | - Mohammad Afzal
- Human Genetics and Toxicology Laboratory, Department of Zoology, Aligarh Muslim University, Aligarh, Uttar Pradesh, India
| | - Md Arshad
- Molecular Endocrinology Lab, Department of Zoology, University of Lucknow, Lucknow, Uttar Pradesh, India
- * E-mail:
| |
Collapse
|
46
|
Rodriguez-Mateos A, Del Pino-García R, George TW, Vidal-Diez A, Heiss C, Spencer JPE. Impact of processing on the bioavailability and vascular effects of blueberry (poly)phenols. Mol Nutr Food Res 2014; 58:1952-61. [PMID: 25044909 DOI: 10.1002/mnfr.201400231] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2014] [Revised: 06/09/2014] [Accepted: 06/10/2014] [Indexed: 12/12/2022]
Abstract
SCOPE Blueberries are a rich source of flavonoids and phenolic acids. Currently, little information is available regarding the impact of processing on the bioavailability and the bioactivity of blueberry (poly)phenols. METHODS AND RESULTS In a randomized, controlled crossover trial, ten healthy volunteers consumed (a) blueberry-containing baked products, (b) an unprocessed blueberry drink containing the same amount of freeze-dried blueberry powder as used in the baked products, and (c) matched control baked products. Endothelial function was measured as flow-mediated dilation (FMD) and plasma samples taken at baseline and at 1, 2, 4, and 6 h postconsumption. Although processing did not significantly change the total (poly)phenolic amount, the processed products contained significantly less anthocyanins (-42%), more chlorogenic acid (23%), no flavanol nonamers or decamers, and significantly more flavanol dimers and trimers (36% and 28%, respectively). FMD increased after 1, 2, and 6 h consumption of the baked products to a similar degree as the unprocessed blueberries, despite significant differences in the levels of individual plasma metabolites. No changes were observed after the consumption of the control product. CONCLUSION Careful processing can preserve important biological activities of blueberries despite changing the blueberry (poly)phenol composition and plasma metabolite profile.
Collapse
Affiliation(s)
- Ana Rodriguez-Mateos
- School of Chemistry, Food and Pharmacy, University of Reading, Reading, UK; Division of Cardiology, Pulmonology and Vascular Medicine, University of Düsseldorf, Düsseldorf, Germany
| | | | | | | | | | | |
Collapse
|
47
|
Kamiloglu S, Demirci M, Selen S, Toydemir G, Boyacioglu D, Capanoglu E. Home processing of tomatoes (Solanum lycopersicum): effects on in vitro bioaccessibility of total lycopene, phenolics, flavonoids, and antioxidant capacity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2225-2233. [PMID: 24375495 DOI: 10.1002/jsfa.6546] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2013] [Revised: 11/21/2013] [Accepted: 12/20/2013] [Indexed: 06/03/2023]
Abstract
BACKGROUND In order to investigate the effect of home processing on the bioaccessibility of health-related constituents of tomatoes, total lycopene, phenolics, flavonoids and antioxidant capacity were determined from seven different tomato products using an in vitro gastrointestinal digestion model. Additionally, the changes in the contents of the major tomato phenolics were determined and compared for these different tomato products using HPLC. RESULTS The results revealed that paste processing and drying significantly increased the bioaccessible total lycopene content (2.2- and 3.8-fold, respectively), total phenolic content (2.3- and 2.0-fold, respectively), total flavonoid content (9.0- and 2.5-fold, respectively) and total antioxidant capacity (6.3- and 8.0-fold for the DPPH assay, 26- and 33-fold for the CUPRAC assay, respectively) (P < 0.05) compared to fresh tomatoes. HPLC analysis revealed significantly lower (P < 0.05) rutin content in puree and juice. The loss of naringenin chalcone in some tomato products, as well as its conversion into naringenin in heat-treated products was observed. CONCLUSION The current study provided valuable insights into the changes in the content and bioaccessibility of tomato antioxidants as a result of home processing.
Collapse
Affiliation(s)
- Senem Kamiloglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469, Maslak, Istanbul, Turkey
| | | | | | | | | | | |
Collapse
|
48
|
Abstract
While many epidemiological studies have associated the consumption of polyphenols within fruits and vegetables with a decreased risk of developing several chronic diseases, intervention studies have generally not confirmed these beneficial effects. The reasons for this discrepancy are not fully understood but include potential differences in dosing, interaction with the food matrix, and differences in polyphenol bioavailability. In addition to endogenous factors such as microbiota and digestive enzymes, the food matrix can also considerably affect bioaccessibility, uptake, and further metabolism of polyphenols. While dietary fiber (such as hemicellulose), divalent minerals, and viscous and protein-rich meals are likely to cause detrimental effects on polyphenol bioaccessibility, digestible carbohydrates, dietary lipids (especially for hydrophobic polyphenols, e.g., curcumin), and additional antioxidants may enhance polyphenol availability. Following epithelial uptake, polyphenols such as flavonoids may reduce phase II metabolism and excretion, enhancing polyphenol bioavailability. Furthermore, polyphenols may act synergistically due to their influence on efflux transporters such as p-glycoprotein. In order to understand polyphenol bioactivity, increased knowledge of the factors affecting polyphenol bioavailability, including dietary factors, is paramount.
Collapse
Affiliation(s)
- Torsten Bohn
- Centre de Recherche Public - Gabriel Lippmann, Environment and Agro-biotechnologies Department, Belvaux, Luxembourg
| |
Collapse
|
49
|
Carbonell-Capella JM, Buniowska M, Barba FJ, Esteve MJ, Frígola A. Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: A Review. Compr Rev Food Sci Food Saf 2014; 13:155-171. [PMID: 33412647 DOI: 10.1111/1541-4337.12049] [Citation(s) in RCA: 341] [Impact Index Per Article: 34.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2013] [Accepted: 10/17/2013] [Indexed: 12/16/2022]
Abstract
Determination of bioactive compounds content directly from foodstuff is not enough for the prediction of potential in vivo effects, as metabolites reaching the blood system may be different from the original compounds found in food, as a result of an intensive metabolism that takes place during absorption. Nutritional efficacy of food products may be ensured by the determination of bioaccessibility, which provides valuable information in order to select the appropriate dosage and source of food matrices. However, between all the methods available, there is a need to establish the best approach for the assessment of specific compounds. Comparison between in vivo and in vitro procedures used to determine bioaccessibility and bioavailability is carried out, taking into account the strengths and limitations of each experimental technique, along with an intensive description of actual approaches applied to assess bioaccessibility of bioactive compounds. Applications of these methods for specific bioactive compound's bioaccessibility or bioavailability are also discussed, considering studies regarding the bioavailability of carotenoids, polyphenolic compounds, glucosinolates, vitamin E, and phytosterols.
Collapse
Affiliation(s)
- Juana M Carbonell-Capella
- Dept. of Nutrition and Food Chemistry, Univ. de València, Avda, Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain
| | - Magdalena Buniowska
- Dept. of Nutrition and Food Chemistry, Univ. de València, Avda, Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain
| | - Francisco J Barba
- Dept. of Nutrition and Food Chemistry, Univ. de València, Avda, Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain
| | - María J Esteve
- Dept. of Nutrition and Food Chemistry, Univ. de València, Avda, Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain
| | - Ana Frígola
- Dept. of Nutrition and Food Chemistry, Univ. de València, Avda, Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain
| |
Collapse
|
50
|
The effect of domestic processing on the content and bioaccessibility of carotenoids from chili peppers (Capsicum species). Food Chem 2013; 141:2606-13. [DOI: 10.1016/j.foodchem.2013.05.046] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2012] [Revised: 04/14/2013] [Accepted: 05/14/2013] [Indexed: 11/21/2022]
|