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Author: H.P. Vasantha Rupasinghe
Publisher: MDPI
ISBN: 3036500006
Category : Science
Languages : en
Pages : 346
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Book Description
Flavonoids are ubiquitously present in plant-based foods and natural health products. The molecule of flavonoids is characterized by a 15-carbon skeleton of C6–C3–C6, with the different structural configuration of subclasses. The major subclasses of flavonoids with health-promotional properties are the flavanols or catechins (e.g., epigallocatechin 3-gallate from green tea), the flavones (e.g., apigenin from celery), the flavonols (e.g., quercetin glycosides from apples, berries, and onion), the flavanones (e.g., naringenin from citrus), the anthocyanins (e.g., cyanidin-3-O-glucoside from berries), and the isoflavones (e.g., genistein from soya beans). Scientific evidence has strongly shown that regular intake of dietary flavonoids in efficacious amounts reduces the risk of oxidative stress- and chronic inflammation-mediated pathogenesis of human diseases such as cardiovascular disease, certain cancers, and neurological disorders. The physiological benefits of dietary flavonoids have been demonstrated to be due to multiple mechanisms of action, including regulating redox homeostasis, epigenetic regulations, activation of survival genes and signaling pathways, regulation of mitochondrial function and bioenergetics, and modulation of inflammation response. The role of flavonoids on gut microbiota and the impact of microbial metabolites of flavonoids on optimal health has begun to unravel. The complex physiological modulations of flavonoid molecules are due to their structural diversity. However, some flavonoids are not absorbed well, and their bioavailability could be enhanced through structural modifications and applications of nanotechnology, such as encapsulation. This Special Issue consists of four review articles on flavonoids and 15 original research articles, which cover the latest findings on the role of dietary flavonoids and their derivatives in disease prevention and treatment.
Author: H.P. Vasantha Rupasinghe
Publisher: MDPI
ISBN: 3036500006
Category : Science
Languages : en
Pages : 346
Get Book Here
Book Description
Flavonoids are ubiquitously present in plant-based foods and natural health products. The molecule of flavonoids is characterized by a 15-carbon skeleton of C6–C3–C6, with the different structural configuration of subclasses. The major subclasses of flavonoids with health-promotional properties are the flavanols or catechins (e.g., epigallocatechin 3-gallate from green tea), the flavones (e.g., apigenin from celery), the flavonols (e.g., quercetin glycosides from apples, berries, and onion), the flavanones (e.g., naringenin from citrus), the anthocyanins (e.g., cyanidin-3-O-glucoside from berries), and the isoflavones (e.g., genistein from soya beans). Scientific evidence has strongly shown that regular intake of dietary flavonoids in efficacious amounts reduces the risk of oxidative stress- and chronic inflammation-mediated pathogenesis of human diseases such as cardiovascular disease, certain cancers, and neurological disorders. The physiological benefits of dietary flavonoids have been demonstrated to be due to multiple mechanisms of action, including regulating redox homeostasis, epigenetic regulations, activation of survival genes and signaling pathways, regulation of mitochondrial function and bioenergetics, and modulation of inflammation response. The role of flavonoids on gut microbiota and the impact of microbial metabolites of flavonoids on optimal health has begun to unravel. The complex physiological modulations of flavonoid molecules are due to their structural diversity. However, some flavonoids are not absorbed well, and their bioavailability could be enhanced through structural modifications and applications of nanotechnology, such as encapsulation. This Special Issue consists of four review articles on flavonoids and 15 original research articles, which cover the latest findings on the role of dietary flavonoids and their derivatives in disease prevention and treatment.
Author: Jean-Michel Mérillon
Publisher: Springer Nature
ISBN: 3319780301
Category : Technology & Engineering
Languages : en
Pages : 2353
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Book Description
This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.
Author: Béla Buslig
Publisher: Springer Science & Business Media
ISBN: 1475752350
Category : Science
Languages : en
Pages : 209
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Book Description
The discovery of biological activity associated with flavonoid contaminants in vitamin C preparations from bell peppers and lemons by Szent-Gyorgyi and his associates opened a floodgate of research into the biological functions of this ubiquitous and diverse group of compounds. Since then, a broad range of physiological and biochemical activities were discovered in living systems including most plants and animals. With the continued discovery, isolation and identification of new natural and synthetic compounds exhibiting biological activities, entire research programs are devoted to wide ranging investigations to nearly every conceivable area, from microbial and plant interaction, growth regulation and development to physiological, genetical, medicinal actions and uses in animals. This volume is based on presentations made at a Symposium, titled Flavonoids in Cell Function, held during the 219'h National Meeting of the American Chemical Society held in San Francisco, California on March 29-30, 2000. The book is not intended to be a comprehensive treatise on flavonoid research, only a sampling of recent results. The papers cover a range of topics discussing various approaches to flavonoid study, starting at plant microbe communication through analytical methods to medicinal and systemic implications of these compounds in animal cells and systems. The organizers would like to express their thanks to Cargill Foods, Inc., Minneapolis, Minnesota and the Division of Agricultural and Food Chemistry of the American Chemical Society for financial support. A great deal of thanks is also due to the authors without whose cooperation and patience this volume would not be realized.
Author: Toshiki Asao
Publisher: BoD – Books on Demand
ISBN: 1789843774
Category : Science
Languages : en
Pages : 220
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Book Description
Phytochemicals provides original research work and reviews on the sources of phytochemicals, and their roles in disease prevention, supplementation, and accumulation in fruits and vegetables. The roles of anthocyanin, flavonoids, carotenoids, and taxol are presented in separate chapters. Antioxidative and free radicle scavenging activity of phytochemicals is also discussed. The medicinal properties of Opuntia, soybean, sea buckthorn, and gooseberry are presented in a number of chapters. Supplementation of plant extract with phytochemical properties in broiler meals is discussed in one chapter. The final two chapters include the impact of agricultural practices and novel processing technologies on the accumulation of phytochemicals in fruits and vegetables. This book mainly focuses on medicinal plants and the disease-preventing properties of phytochemicals, which will be a useful resource to the reader.
Author:
Publisher: Elsevier
ISBN: 0080496873
Category : Science
Languages : en
Pages : 483
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Book Description
The critically acclaimed laboratory standard for more than forty years, Methods in Enzymology is one of the most highly respected publications in the field of biochemistry. Since 1955, each volume has been eagerly awaited, frequently consulted, and praised by researchers and reviewers alike. Now with more than 300 volumes (all of them still in print), the series contains much material still relevant today-truly an essential publication for researchers in all fields of life sciences.This volume presents an extensive collection of new methodologies to aid progress in solving unanswered questions concerning the bioavailability and metabolism of flavonoids and polyphenols, their biochemical and molecular biological effects on cell regulation, and their effects on health. Major topics in this volume include sources, characterization, analytical methods, bioavailability, antioxidant action, and biological activity.
Author: José Justino
Publisher: BoD – Books on Demand
ISBN: 953513423X
Category : Science
Languages : en
Pages : 486
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Book Description
Flavonoids are abundant secondary metabolites found in plants and fungi that have various roles in these organisms, including pigmentation, cell signalling, plant defence and inter-organism communication. Due to their abundance in nature, flavonoids are also important components of the human diet, and the last four decades have seen an intense study focused on the structure characterization of flavonoids and on their roles in mammal metabolism. This book reviews most of the well-established activities of flavonoids, and we also present more recent research studies on the area of flavonoids, including the chemical aspects of structure characterization of flavonoids, the biosynthesis of flavonoids in model plants as well as their role in abiotic stress situations and in agriculture, the role of flavonoids in metabolism and health and their importance in foods, from consumption to their use as bioactive components.
Author: Marianne Su-Ling Brooks
Publisher: Royal Society of Chemistry
ISBN: 1788012151
Category : Medical
Languages : en
Pages : 332
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Book Description
Anthocyanins are interesting due to their potential health-promoting properties as dietary antioxidants. This book discusses ways of targeting the delivery of these compounds in the body through controlled release.
Author: Kaïs Hussain Al-Gubory
Publisher: Springer
ISBN: 3319676253
Category : Medical
Languages : en
Pages : 572
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Book Description
This book offers a collection of expert reviews on the use of plant-based antioxidant therapies in disease prevention and treatment. Topics discussed include the uses of plant and nutritional antioxidants in the contexts of reproductive health and prenatal development, healthcare and aging, noncommunicable chronic diseases, and environmental pollution. The text is complemented by a wealth of color figures and summary tables.
Author: Oyvind M. Andersen
Publisher: CRC Press
ISBN: 142003944X
Category : Science
Languages : en
Pages : 1254
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Book Description
Advances in the flavonoid field have been nothing short of spectacular over the last 20 years. While the medical field has noticed flavonoids for their potential antioxidant, anticancer and cardioprotectant characteristics, growers and processors in plant sciences have utilized flavonoid biosynthesis and the genetic manipulation of the flavonoid pa
Author: Erich Grotewold
Publisher: Springer Science & Business Media
ISBN: 9780387745503
Category : Science
Languages : en
Pages : 300
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Book Description
This is the only book of its kind to provide an overview of the science of flavonoids in plants.
