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Valuable Compounds Extraction from Cereal Waste and By-Products
Published in Francisco J. Barba, Elena Roselló-Soto, Mladen Brnčić, Jose M. Lorenzo, Green Extraction and Valorization of By-Products from Food Processing, 2019
Manuel Viuda-Martos, Juana Fernández-López, José Angel Pérez-Álvarez
Flavonoids are naturally occurring substances in cereals, vegetables, and fruits, and it is widely demonstrated that they can exert positive effects on various aspects of human health. Chemically, they are low molecular weight compounds consisting of 15 carbon atoms, arranged in a C6–C3–C6 configuration. Flavonoids can be classified into seven subclasses depending on the type of heterocycle involved, such as flavonols, flavones, isoflavones, flavanones, anthocyanidins, and anthocyanins (Figure 6.3). These compounds have the ability to protect the body against the action produced by the reactive oxygen species in addition to showing a wide variety of biological effects, among which its antioxidant activity stands out (Sreeramulu and Raghunath, 2010). There are several studies, such as those conducted by Crespo et al. (2008), where it has been reported that flavonoids have the ability to inhibit a large number of enzymatic packages, mainly those related to oxidation systems, such as 5-lipoxygenase, cyclooxygenase, monooxygenase, or xanthine oxidase.
Cardiovascular Disease and Oxidative Stress
Published in Peter Grunwald, Pharmaceutical Biocatalysis, 2019
Marco Fernandes, Alisha Patel, Holger Husi
Lipoxygenases (LOXs) constitute a family of non-heme iron-containing enzymes that produce fatty acid hydroperoxides by catalysing the oxidation of poly-unsaturated fatty acids and lipids that contain a cis,cis-1,4-pentadiene structure (Neau et al., 2009). It is these hydroperoxides that form a secondary oxidation product. Lipoxygenases are involved in the synthesis of signalling molecules that contribute to structural or metabolic changes within the cell (Brash, 1999). The most relevant members in the CVD context of the lipoxygenase (LOX) family are 5-lipoxygenase (5-LOX) and 12/15-LOX isoforms which are able to convert fatty acids into several lipid mediators using arachidonic acid (AA) as substrate (Kuhn, 2004).
Utilisation of Bioactive Compounds Derived from Waste in the Food Industry
Published in Quan V. Vuong, Utilisation of Bioactive Compounds from Agricultural and Food Waste, 2017
Quan V. Vuong, Mirel la A. Atherton
Seafood and seafood products are very susceptible to lipid peroxidation because they contain a high content of polyunsaturated fatty acids. Polyunsaturated fatty acids are responsible for the initial development of oxidation, which is initiated by the enzymes—lipoxygenase and peroxidase (Vuong et al. 2011). In addition, other enzymes, such as serine proteinase, metalloproteinase and cysteine proteinase, which hydrolyze proteins in seafood have resulted in deterioration of flavor, texture and taste of seafood during preservation (Vuong et al. 2011). Therefore, lipid oxidation and enzymatic deterioration are the major causes responsible for degradation of seafood.
Effect of drying processes on the final quality of potimarron pumpkin (Cucurbita maxima) powders
Published in Journal of Dispersion Science and Technology, 2021
Abdelouahab Benseddik, Adiba Benahmed-Djilali, Ahmed Azzi, Mohammed Nasreddine Zidoune, Hocine Bensaha, Djemouai Lalmi, Karim Allaf
Finally, one can note that the flavonoids are low molecular weight phenolic compounds. They are normally found in different parts of the plant: fruits, flowers, or leaves. These compounds are powerful antioxidants capable of delaying lipid oxidation by inhibiting lipoxygenase activity.[45]Therefore, the presence of flavonoids, even at different thresholds in the potimarron, should have beneficial effects on human health.