Bioactive Compounds: Health Benefits and Potential Applications

Description

Bioactive Compounds: Health Benefits and Potential Applications provides information about different bioactive compounds including their sources, biological effects, health benefits and, potential applications which could contribute as alternatives in the prevention or treatment of multifactorial diseases for vulnerable population groups. Going beyond the basics to include discussion of bioaccessibility and the legislative aspects of marketing of bioactive compounds as nutraceuticals or food supplements, this book presents insights from a global perspective. Written for researchers, professors and graduate students, this book is sure to be a welcomed reference for all who work in food chemistry, new product development and nutritional science. Front Cover Bioactive Compounds Bioactive Compounds Copyright Contents List of Contributors 1 - Antioxidant Activity of Phenolic Compounds 1 - Antioxidant Activity of Phenolic Compounds Biosynthesized by Plants and Its Relationship With Prevention of Neurodegenerative Diseases 1.1 Introduction 1.2 Free Radicals and Their Relationship to Several Ailments 1.3 Natural Products and Antioxidant Activity 1.4 Ascorbic Acid and Tocopherols 1.5 Carotenoids 1.6 Phenolic Compounds 1.7 In vivo and in vitro Antioxidant Activity Assessment Methods for Natural Products 1.8 In vitro Methods 1.8.1 2,2-Diphenyl-1-Picrylhydrazyl Radical (DPPH) Assay 1.8.2 2,2′-Azinobis(3-Ethylbenzothiazoline-6-Sulfonic Acid) Method, ABTS+ 1.8.3 β-Carotene Test 1.8.4 Total Radical Trapping Antioxidant Parameter (TRAP) Method 1.8.5 Oxygen Radical Absorbance Capacity Assay (ORAC) 1.8.6 Reducing Power Assay 1.8.7 Hydrogen Peroxide Scavenging (H2O2) Assay 1.8.8 Nitric Oxide (NO) Scavenging Activity 1.8.9 Superoxide Anion Scavenging Assay 1.8.10 Peroxynitrite Radical (ONOO%) Scavenging Activity 1.8.11 Ferric Reducing-Antioxidant Power (FRAP) Assay 1.8.12 Superoxide Radical Scavenging Activity (SOD) 1.8.13 Determination of Phenol Content by the Folin–Ciocalteu Method 1.8.14 Total Flavonoid Content 1.9 In vivo Methods 1.9.1 Ferric Reducing Ability of Plasma (FRAP) Assay 1.9.2 Reduced Glutathione (GSH) Assay 1.9.3 Glutathione Peroxidase (GPx) Assay 1.9.4 Glutathione-S-Transferase (GSt) Assay 1.9.5 Glutathione Reductase (GR) Assay 1.9.6 Superoxide Dismutase (SOD) Assay 1.9.7 Antioxidant Activity Studies Reported for Extract and Isolated Compounds From Different Plant Species in the Last 10Years 1.10 Conclusions References Further Reading 2 - Phenolic Compounds: Structure, Classification, and Antioxidant Power 2.1 Introduction 2.2 Phenolic Compounds: Definition and Classification 2.3 Phenolic Compounds: Correlation Between Structure and Antioxidant Power 2.4 Methods to Evaluate Antioxidant Activity of Phenolic Compounds 2.4.1 In Vitro Evaluation of Antioxidant Activity of Phenolic Compounds: Single Electron Transfer Reaction 2.4.1.1 Copper Reduction (CUPRAC) Assay 2.4.1.2 Radical ABTS Assay (ABTS or TEAC) 2.4.1.3 The Ferric-Reducing Ability of Plasma (FRAP) Assay 2.4.1.4 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) Radical Scavenging Capacity Assay 2.4.2 In Vitro Evaluation of Antioxidant Activity of Phenolic Compounds: Single Hydrogen Atom Transfer Reaction 2.4.2.1 Oxygen Radical Absorbance Capacity (ORAC) Assay 2.4.2.2 Peroxyl Scavenging Capacity (PSC) Assay 2.4.2.3 Peroxyl Radical-Trapping Antioxidant Parameter (TRAP): Phycoerythrin-Based Assay 2.5 Conclusion and Future Perspectives References 2 - Antidiabetic Activity of BioactiveCompounds 3 - Antihyperglycemic, Hypoglycemic, and Lipid-Lowering Effect of Peptide Fractions of M. pruriens L. in an Obese Rat Model 3.1 Introduction 3.2 Beyond Conventional Feeding 3.3 Bioactivity of Peptides Derived From Food Proteins 3.4 Peptides Derived From M. pruriens L. (Velvet Bean), as a Potential Functional Ingredient 3.5 Materials and Methods 3.5.1 Grains 3.5.2 Reactives 3.5.3 Obtaining Flour From M. pruriens L 3.5.4 Obtaining the Protein Concentrate of M. pruriens L 3.5.5 Enzymatic Hydrolysis 3.5.6 Fractionation by Ultrafiltration 3.5.7 Animals 3.5.8 Preparation and Administration of Treatments 3.5.9 Antihyperglycemic, Hypoglycemic, and Lipid-Lowering Activity 3.5.10 Statistic Analysis 3.6 Results and Discussion 3.6.1 Evaluation of Antihyperglycemic Activity 3.6.2 Evaluation of Hypoglycemic Activity 3.6.3 Evaluation of Lipid-Lowering Activity 3.7 Conclusion Acknowledgments References 3 - Anti-inflammatory Effect of Medicinal Plants 4 - Protein Derivatives From Commercial Grains and Their Antiinflammatory Activity 4.1 Introduction 4.2 Mechanism of the Inflammatory Process 4.3 Antiinflammatory Treatments 4.4 Protein Hydrolysates and Bioactive Peptides 4.5 Generalities About Commercial Grains 4.6 Antiinflammatory Activity of Protein Derivatives From Cereals 4.7 Antiinflammatory Activity of Protein Derivatives From Pseudocereals 4.8 Antiinflammatory Activity of Protein Derivatives From Legumes 4.9 Conclusions References 4 - Anticancer Activity of Plants Metabolites 5 - Medicinal Plants and Their Bioactive Metabolites in Cancer Prevention and Treatment 5.1 Introduction 5.2 Carcinogenesis 5.2.1 Initiation 5.2.2 Promotion 5.2.3 Progression 5.3 Angiogenesis 5.4 Molecular Alterations of Cancer Cells 5.4.1 Molecular Alterations at the Chromosomal Level 5.4.2 Molecular Alterations at DNA Level and Gene Expression 5.4.3 Epigenetic Alterations 5.5 Medicinal Plants in Cancer Prevention and Treatment 5.5.1 Brief History 5.5.1.1 Curcuma longa 5.5.2 Inhibition of the Nuclear Factor κβ (NF-κβ) 5.5.3 Inhibition of Activating Protein-1 Transcription Factor (AP-1) 5.5.4 Activation of the Peroxisome Proliferator-Activated Receptor Gamma (PPAR) 5.5.5 Epigenetic Regulation 5.5.6 Human Studies 5.5.6.1 Zingiber officinale 5.5.7 10-Gingerol 5.5.8 6-Gingerol 5.5.9 Human Studies 5.5.9.1 Moringa oleifera 5.5.9.2 Azadirachta indica 5.5.10 Neem Extracts 5.5.11 Nimbolide 5.5.12 Human Studies 5.6 Conclusion References 5 - Bioavailability of Bioactive Compounds In Vitro andIn Vivo Models 6 - Phenolic Compound Bioavailability Using In Vitro and In Vivo Models 6.1 Introduction 6.2 Bioaccessibility×Bioavailability 6.3 Mechanisms Associated With Bioavailability of Polyphenols 6.3.1 Release and Absorption of Polyphenols 6.3.2 Metabolism and Elimination of Polyphenols 6.3.3 Effect of Polyphenols in Microbiota 6.3.4 Interactions Between Polyphenols and Other Compounds 6.4 In vitro×in vivo Bioavailability Methods 6.5 Conclusion References 6 - Bioactive Compounds as Ingredients of Functional Foods 7 - Bioactive Compounds as Ingredients of Functional Foods: Polyphenols, Carotenoids, Peptides From Animal and Plant Sources New 7.1 Introduction 7.2 Bioactive Ingredients 7.3 Identification of Bioactive Ingredients 7.3.1 Of Natural Origin 7.3.2 From Byproducts 7.4 Claims of Bioactive Ingredients 7.5 Preservation of Bioactive Ingredients 7.6 Development of Products With Bioactive Ingredients 7.7 Bioactive Ingredients and Their Market Insertion 7.8 New Bioactive Ingredients References 8 - Bioactive Compounds and Their Potential Use as Ingredients for Food and Its Application in Food Packaging 8.1 Introduction 8.2 Utilization of Phenolic Compounds as Ingredients in the Development of Functional Foods 8.3 The Food Packaging Industry and Current Challenges 8.4 Biopolymer Packaging: Edible Films and Coatings 8.5 Antioxidant Properties in Biopolymer Packages 8.6 Nanotechnology and the Food Packaging Industry References Further Reading 7 - Health Benefits of Bioactive Compounds 9 - Association Between Diet, Health, and the Presence of Bioactive Compounds in Foods 9.1 Fruits 9.2 Polyunsaturated Fatty Acids (PUFA) 9.3 Polysaccharides 9.4 Bioactive Peptides 9.4.1 Antioxidant Capacities 9.4.2 Antimicrobial Activity 9.4.3 Immunomodulatory Activity 9.4.4 Antihypertensive Activity 9.4.5 Antiobesity Activity 9.4.6 Hypocholesterolemic Activity References 10 - Health Benefits of Flavonoids 10.1 Introduction 10.2 Flavonoids: Chemistry, Food Sources, Estimated Food Intake 10.3 Flavonoid Intake and Prevention of Diseases 10.4 Flavonoids: General Mechanism of Action 10.5 Flavonoids and Cardiovascular Diseases 10.6 Flavonoids, Insulin Resistance, and Type II Diabetes Mellitus 10.7 Flavonoids and Obesity 10.8 Flavonoids and Cancer 10.9 Conclusion References 8 - Health Benefits of Functional Foods 11 - Functional Food Consumption and Its Physiological Effects 11.1 Introduction 11.2 Potential Health Areas of Interest for Functional Food 11.2.1 Functional Foods and Gut Health 11.2.2 Functional Foods in Cancer Prevention 11.2.3 Functional Foods and Cardiometabolic Syndrome 11.2.3.1 Obesity 11.2.3.2 Diabetes 11.2.3.3 Cardiovascular Health 11.2.4 Cognition and Neurodegenerative Diseases 11.3 Conclusion References Further Reading 12 - Bee Propolis: Properties, Chemical Composition, Applications, and Potential Health Effects 12.1 Introduction 12.2 Chemical Composition of Propolis 12.2.1 Phenols and Flavonoids Present in Propolis 12.2.2 Total Phenol Content 12.2.3 Total Flavonoid Content 12.3 Bioactivities 12.3.1 Biological and Pharmacological Activities of Propolis 12.3.2 Propolis With Antioxidant Activity and Mechanism of Action 12.3.3 Propolis With Antiinflammatory Activity and Mechanism of Action 12.3.4 Propolis With Activity on the Cardiovascular System 12.3.5 Propolis With Antihypertensive Activity 12.3.6 Propolis With Antidiabetic Activity 12.3.7 Potential Healthy and Biological Effects of Propolis of Apis mellifera From Southeast Mexico 12.4 Conclusion References 9 - Bioactive Compounds and Functional Foods as Therapeutic Alternative 13 - Bioactive Compounds as Therapeutic Alternatives 13.1 Introduction 13.2 Bioactive Compounds 13.3 Health Benefits 13.3.1 Antiaging 13.3.1.1 Resveratrol 13.3.1.2 Epigallo-Catechin-3-Gallate 13.3.1.3 Curcumin 13.3.2 Prevention of Cardiovascular Diseases 13.3.2.1 Resveratrol 13.3.2.2 Lycopene 13.3.2.3 Vitamin C 13.3.2.4 Vitamin E 13.3.2.5 Omega 3 Fatty Acids 13.3.3 Prevention of Chronic Diseases 13.3.3.1 Diabetes 13.3.3.2 Cancer 13.3.3.3 Curcumin 13.3.3.4 Lycopene 13.3.3.5 Neurodegenerative Diseases 13.3.3.6 6-Shogaol 13.3.3.7 Ginkgolide B 13.3.3.8 Quercetin 13.4 Conclusions References 14 - Flavonoids: Potential Therapeutic Agents by Their Antioxidant Capacity 14.1 Introduction 14.2 Oxidative Stress 14.3 Secondary Metabolites With Antioxidant Activity 14.4 Flavonoids and Mechanisms of Antioxidant Activity 14.5 Methods of Evaluation of Antioxidant Activity 14.6 ABTS (2,2′-Azinobis-(3-Ethylbenzthiazolin-6-Sulfonic Acid)) 14.7 Antioxidant Activity in Flavonoids by DPPH and ABTS References Further Reading Index A B C D E F G H I J K L M N O P Q R S T V X Y Z Back Cover