Maximizing the Health Benefits of Lycopene Isomers PDF Download
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Author: Supriya Varma
Publisher:
ISBN:
Category : Diet therapy
Languages : en
Pages : 142
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Book Description
Lycopene is an acyclic C40 non polar carotenoid found in tomatoes. In nature, the predominant form is the all-trans isomeric form which represents 80-97% of lycopene in tomato and tomato related products. However on consumption of tomato products,>50% of the lycopene is found in the cis isomeric form in the body, thereby implying that the cis isomeric form is the more bioavailable /bioactive form in the human body. The major objective of our study was to validate the bioactivity of lycopene isomers. Three approaches were used to achieve this goal. 1). An ab initio computational model to study the structure of isomers. 2). Develop a method to isolate isomers. 3). Study antioxidant activity and cellular proliferation activity of isomers in in- vitro condition. Computational modeling studies showed that lycopene isomers differ in their electronic distribution on the molecules. Cellular Antioxidant Activity (CAA) method showed that cis isomers have higher CAA compared to all-trans isomers. The cellular proliferation assay known as the MTT assay indicated larger decrease in proliferation of cis isomer treated prostate cancer cells. The anti-inflammatory assay (measures the amount of nitric oxide (NO) produced by mouse macrophages (RAW 264.7)) showed marginal difference in activity between control and isomer treated cells. Non-thermal processing techniques like High Hydrostatic Pressure (HHP) processing and Pulse Electric Field (PEF) were used to increase the yield of beneficial cis lycopene isomer in the processed product. The results showed an qualitative increase in cis isomer after non-thermal processing. This study helps us get deeper insights on the activity of cis and all-trans lycopene isomers at a basic molecular level, which correlates to the activity at a chemical and biological level. Non-thermal processing methods like High Hydrostatic Pressure processing and Pulse Electric Field processing methods can cause lycopene isomerization. These can be used as alternative means of processing to get tomato products that can yield health benefits to the consumers.
Author: Supriya Varma
Publisher:
ISBN:
Category : Diet therapy
Languages : en
Pages : 142
Get Book Here
Book Description
Lycopene is an acyclic C40 non polar carotenoid found in tomatoes. In nature, the predominant form is the all-trans isomeric form which represents 80-97% of lycopene in tomato and tomato related products. However on consumption of tomato products,>50% of the lycopene is found in the cis isomeric form in the body, thereby implying that the cis isomeric form is the more bioavailable /bioactive form in the human body. The major objective of our study was to validate the bioactivity of lycopene isomers. Three approaches were used to achieve this goal. 1). An ab initio computational model to study the structure of isomers. 2). Develop a method to isolate isomers. 3). Study antioxidant activity and cellular proliferation activity of isomers in in- vitro condition. Computational modeling studies showed that lycopene isomers differ in their electronic distribution on the molecules. Cellular Antioxidant Activity (CAA) method showed that cis isomers have higher CAA compared to all-trans isomers. The cellular proliferation assay known as the MTT assay indicated larger decrease in proliferation of cis isomer treated prostate cancer cells. The anti-inflammatory assay (measures the amount of nitric oxide (NO) produced by mouse macrophages (RAW 264.7)) showed marginal difference in activity between control and isomer treated cells. Non-thermal processing techniques like High Hydrostatic Pressure (HHP) processing and Pulse Electric Field (PEF) were used to increase the yield of beneficial cis lycopene isomer in the processed product. The results showed an qualitative increase in cis isomer after non-thermal processing. This study helps us get deeper insights on the activity of cis and all-trans lycopene isomers at a basic molecular level, which correlates to the activity at a chemical and biological level. Non-thermal processing methods like High Hydrostatic Pressure processing and Pulse Electric Field processing methods can cause lycopene isomerization. These can be used as alternative means of processing to get tomato products that can yield health benefits to the consumers.
Author: Mejdi Jeguirim
Publisher: Academic Press
ISBN: 0128228679
Category : Technology & Engineering
Languages : en
Pages : 438
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Book Description
In addition to being served as a fresh vegetable, tomato is also consumed in the form of various processed products, such as paste, juice, sauce, puree and ketchup. Generally, in processing these products, different by-products including peels, seeds and pulps are produced. The rational disposal of Tomato waste represents not only a resource problem but also an environmental and economic one for the Tomato Processing Industry. Tomato Processing By-Products: Sustainable Applications indicates the alternative sustainable solutions for the recovery of tomato processing by-products as a source for animal feed and valuable components as well as their possible approaches for value-added utilization in energy, environmental and agricultural applications. Aimed at agricultural or food engineers who work in the Tomato processing industry and are seeking to improve their by-products management by actively utilizing them in effective applications. - Includes tomato processing by-products, their quantification and classification - Approaches tomato waste for animal feeding - Brings successful case study of tomato processing by-products valorization
Author: Amitava Dasgupta
Publisher: Academic Press
ISBN: 0124059171
Category : Technology & Engineering
Languages : en
Pages : 359
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Book Description
Antioxidants in Food, Vitamins and Supplements bridges the gap between books aimed at consumers and technical volumes written for investigators in antioxidant research. It explores the role of oxidative stress in the pathophysiology of various diseases as well as antioxidant foods, vitamins, and all antioxidant supplements, including herbal supplements. It offers healthcare professionals a rich resource of key clinical information and basic scientific explanations relevant to the development and prevention of specific diseases. The book is written at an intermediate level, and can be easily understood by readers with a college level chemistry and biology background. - Covers both oxidative stress-induced diseases as well as antioxidant-rich foods (not the chemistry of antioxidants) - Contains easy-to-read tables and figures for quick reference information on antioxidant foods and vitamins - Includes a glycemic index and a table of ORAC values of various fruits and vegetables for clinicians to easily make recommendations to patients
Author: Masayoshi Yamaguchi
Publisher: Nova Science Publishers
ISBN: 9781628086225
Category : Carotenoids
Languages : en
Pages : 0
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Book Description
Carotenoids are the most widespread pigments in nature. One or more carotenoids in combination give rise to colours ranging from yellow to red in birds, fishes, crustaceans, micro-organisms, fruits and plants, including the dark green ones. There are over 600 known carotenoids and they are divided into two classes: xanthophylls, which contain oxygen, and carotenes, which are purely hydrocarbons and contain no oxygen. Carotenoids have many health benefits including antioxidant properties, free-radical scavengers, decreasing the risk of cardiovascular disease, anti-inflammatory properties, osteoporosis prevention and other diseases. The 15 chapters in this book have been written to outline recent topical research.
Author: Zhongli Pan
Publisher: Academic Press
ISBN: 0128141395
Category : Technology & Engineering
Languages : en
Pages : 456
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Book Description
Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a key factor in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly an equal amount of nonfood by-product is also generated, creating a significant environmental impact. In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments, recognizing that while some by-products have found use as animal feed or are combusted for energy, new technologies which integrate conversion of production and processing by-products into higher-value food or nonfood products, nutraceuticals, chemicals, and energy resources will be a critical part of the transition to a more sustainable food system. Organized by agricultural crop, and focusing on those crops with maximum economic impact, each chapter describes technologies for value-added processing of by-products which can be integrated into current food production systems. Integrated Processing Technologies for Food and Agricultural By-Products is a valuable resource for industry professionals, academics, and policy-makers alike. - Provides production-through-processing coverage of key agricultural crops for a thorough understanding and translational inspiration - Describes and discusses major by-product sources, including physical and chemical biomass characterizations and associated variability in detail - Highlights conversions accomplished through physical, biological, chemical, or thermal methods and demonstrates examples of those technologies
Author: Jane Higdon
Publisher: Thieme
ISBN: 3132579963
Category : Medical
Languages : en
Pages : 588
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Book Description
Now in a completely updated second edition, An Evidence-based Approach to Dietary Phytochemicals and Other Dietary Factors is a trusted resource for all health professionals who need to interpret the explosion of information on the role of a plant-based diet in health and disease. It consolidates a wealth of scientifically accurate, peer-reviewed data on plant foods, dietary phytochemicals, and dietary supplements, and includes information on essential intake recommendations, dietary sources, nutrient and drug interactions, phytochemicals in disease prevention, possible adverse effects, and much more. Special features: All chapters revised and updated, with new sections on choline, coenzyme Q10, L-Carnitine, lipoic acid, and other dietary factors Logically structured for quick access to information: begins with the evidence-based benefits of fruits and vegetables, legumes, nuts, whole grains, coffee, and tea; and goes on to the scientific and clinical data on individual dietary phytochemicals and classes of phytochemicals, including carotenoids, flavonoids, fiber, and more Summaries at the end of each chapter for rapid review Peer-reviewed by experts in the field, ensuring that all material is accurate and up-to-date The well-constructed appendix includes not only a quick reference to diseases and foods and where to find them in the book, but also useful tables on phytochemical-drug interactions, phytochemical-nutrient interactions, and phytochemical-rich foods; a summary of the glycemic index of dietary carbohydrates; and a comprehensive glossary of terms
Author: Norman I. Krinsky
Publisher: CRC Press
ISBN: 1135534810
Category : Health & Fitness
Languages : en
Pages : 722
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Book Description
The first source to collect the latest evidence linking carotenoids to human health and disease, this stimulating reference studies the role of carotenoids in the prevention of chronic disease and reviews breakthrough studies from more than 40 field authorities on the latest research. The book reveals the most recent findings regarding the use of c
Author: Claudia Stange
Publisher: Springer
ISBN: 3319391267
Category : Science
Languages : en
Pages : 454
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Book Description
This comprehensive, edited book explores carotenoids and their important functional roles in yeast, bacteria and plants and a profound exposition on the structures of carotenoid molecules, focusing in the first of three parts on the biosynthesis of carotenoids. The regulation of carotenoid biosynthesis in photosynthesis as well as in plant, fruits, storage roots and algae is central to the second part, and discoveries about the function of carotenoids in human health feature in the third and final part. Many helpful illustrations, explanations, overviews and examples help to bring readers up to date on relevant themes including carotenogenic genes, carotenoids in fruits and metabolic engineering. The book explores where carotenoids are synthesized in nature, including in carrots and algae. Contributing expert authors examine enzyme functions and plant models, and analyze the structure of carotenoid molecules. The function of carotenoids in photosynthesis and in photosynthetic organs as well as during fruit ripening are then explored. A whole chapter is dedicated to the latest research on apocarotenoids and further chapters cover interesting and novel themes on plastid development and the epigenetic regulation that affects carotenoid synthesis in plants. The metabolic engineering of carotenoids that has been done in fruits, plants, and seeds is another area that readers can explore, along with evidences on the function of carotenoids in human nutrition, as antioxidants, as in the control of lipid metabolism and in the absorption of carotenoids. This is a highly informative and wide-ranging work which will update researchers in the field, as well as supporting students of plant physiology and biotechnology, as supplementary reading.
Author: Nagendra P. Shah
Publisher: Academic Press
ISBN: 0128052724
Category : Medical
Languages : en
Pages : 572
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Book Description
Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption’s impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health. Modifications to yogurt are also covered in scientific detail, including altering the protein to carbohydrate ratios, adding n-3 fatty acids, phytochemical enhancements, adding whole grains, and supplementing with various micronutrients. Prebiotic, probiotic, and synbiotic yogurt component are also covered to give the reader a comprehensive understanding of the various impacts yogurt and related products can have on human health. Health coverage encompasses nutrition, gastroenterology, endocrinology, immunology, and cardiology Examines novel and unusual yogurts as well as popular and common varieties Covers effects on diet, obesity, and weight control Outlines common additives to yogurts and their respective effects Reviews prebiotics, probiotics, and symbiotic yogurts Includes practical information on how yogurt may be modified to improve its nutritive value
Author: Ralf Schweiggert
Publisher: Elsevier
ISBN: 0323996094
Category : Technology & Engineering
Languages : en
Pages : 643
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Book Description
Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commodity, providing food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The book includes two new chapters that highlight the physical and biological fundamentals of color, as well as the specific use of curcumin and carthamin. Sections focus on specific industrial applications of natural colorants, with chapters covering the use of natural colorants in a variety of products. Other sections highlight technical formulation and potential health benefits of specific colorants. Various pigments which can be used to effectively color food and beverage commodities are presented with information on safety and testing throughout. - Provides a fully revised and updated resource on current regulatory standards and legislation - Includes new chapters on both emerging ingredients and the latest technologies - Focuses on the use of natural food colorants by specific product category per chapter rather than one pigment class per chapter - Contains a current and comprehensive overview of product-specific coloration approaches
