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Effects of Food Processing, Storage, and Cooking on Nutrients in Plant-Based Foods
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
Polyphenols are susceptible to oxidation during processing and storage and to leaching during washing and blanching due to their water-soluble nature (Rickman, Barrett, et al., 2007). In general, most phenolic compounds are well preserved in fresh and frozen storage in most fruit and vegetable products studied (Bouzari et al., 2015a; Rickman, Barrett, et al., 2007). Minor losses have been observed in vegetables including broccoli, peas, corn and, cherries during frozen storage, likely due to oxidation (Bouzari et al., 2015a). Phenolic compounds found in fruit products tend to be well preserved during refrigerated storage and in some products, such as frozen raspberries, have been reported to increase during freezing, which could be related to higher amounts being available to the analytical assay after blanching (Rickman, Barrett, et al., 2007). A separate study observed that frozen blueberries had higher phenolic levels than fresh ones potentially due to enzymatic degradation in the fresh samples that would have been minimized during frozen storage (Bouzari et al., 2015a).
Chemopreventive Agents
Published in David E. Thurston, Ilona Pysz, Chemistry and Pharmacology of Anticancer Drugs, 2021
Ellagic acid (Figure 12.36) is a phenolic antioxidant found in relatively low amounts in plant tissues. It has been reported to be present in berries such as raspberries (5.8 mg/kg), strawberries (18 mg/kg), and blackberries (88 mg/kg). Ellagic acid has been reported to have chemopreventive properties, with suggested mechanisms including antioxidant, antiproliferative, and pro-apoptotic effects, with evidence of it modulating a number of signaling pathways.
Introduction and Method
Published in Christopher Cumo, Ancestral Diets and Nutrition, 2020
Some who promote fruits perceive them as low calorie, an imprecise designation given absence of consensus about what constitutes low, medium, or high. Nonetheless, Table 1.1 shows that apples, strawberries (Fragaria x ananassa), grapefruit (Citrus paradisi), oranges (Citrus sinensis and C. aurantium), blueberries (Vaccinium angustifolium, Vaccinium corymbosum, and related species), cranberries (Vaccinium oxycoccos and related species), raspberries (Rubus idaeus), papaya (Carica papaya), watermelon (Citrullus lanatus), peaches (Prunus persica), nectarines (Prunus persica var. nucipersica), tomatoes, eggplants, and cantaloupes (Cucumis melo) may qualify, all under 65 calories per 100 grams (3.5 ounces) fresh.35Chapter 2 extends treatment of the calorie to additional foods. Others deem fruits capable of removing toxins that the body accumulates from pollution, pesticides, and foods full of preservatives.36 Cleansing may include consumption of fruit or vegetable juices. This practice may accomplish little given that the liver and kidneys continually remove wastes.
Red raspberry (Rubus ideaus) supplementation mitigates the effects of a high-fat diet on brain and behavior in mice
Published in Nutritional Neuroscience, 2021
Amanda N. Carey, Giulia I. Pintea, Shelby Van Leuven, Kelsea R. Gildawie, Laura Squiccimara, Elizabeth Fine, Abigail Rovnak, Mark Harrington
Red raspberries (Rubus ideaus) are a rich source of bioactive phytochemicals, specifically polyphenols [1]. Raspberries contain polyphenols called anthocyanins, which are water soluble pigments found in some fruits and many berries [1]. Raspberries are also unique compared to many other conventional berries, as they contain a significant amount of ellagitannins, polyphenols which are hydrolyzable tannins [1]. Previous research has shown that pretreatment of rats with ellagic acid, an ellagitannin component of raspberries, prevented traumatic brain injury-induced impairment in long-term potentiation and cognition [2]. Anthocyanins and ellagitannins have been demonstrated to have anti-inflammatory effects [3,4], antioxidant potential [5], and may allay cognitive dysfunction [6]. The high levels of anthocyanins and ellagitannins make raspberries a food that has the potential for great health-promoting effects.
Effect of Raspberry Ketone on Normal, Obese and Health-Compromised Obese Mice: A Preliminary Study
Published in Journal of Dietary Supplements, 2021
Tahir Maqbool Mir, Guoyi Ma, Zulfiqar Ali, Ikhlas A. Khan, Mohammad K. Ashfaq
Fruits of Rubus idaeus L. commonly known as red raspberries are widely available and possess both nutritional and medicinal properties. They possess several essential micronutrients, dietary fibers, and phenolic components, especially raspberry ketone ellagitannins, and anthocyanins. Scientific reports indicate that raspberries are being used in the treatment of diabetes mellitus, cancer, cardiovascular disorders, obesity, and neurodegeneration (Burton-Freeman et al. 2016; Kristo et al. 2016; Noratto et al. 2016). Raspberry ketone is an aromatic compound predominantly found in raspberries and also in other fruits, including black raspberries and kiwifruit (Ulbricht et al. 2011). It is widely used as a fragrance in cosmetics and flavoring agent in foodstuff. Several reports have demonstrated its lipolytic and anti-obesity activities (Morimoto et al. 2005; Leu et al. 2018; Mehanna et al. 2018). In the present study, we induced obesity in mice by feeding them for 10 weeks on a high-fat diet. Increases in body weight and fat storage was noted in accordance with the previously published reports (Morimoto et al. 2005; Mukai et al. 2016). In addition, we explored the possible adverse effects of consumption of RK during normal obese and health compromised obese condition in mice.
Effects of Black Raspberries and Their Constituents on Rat Prostate Carcinogenesis and Human Prostate Cancer Cell Growth In Vitro
Published in Nutrition and Cancer, 2020
Jillian N. Eskra, Alaina Dodge, Michael J. Schlicht, Maarten C. Bosland
The use of dietary agents has long been considered an appealing approach to cancer prevention. Numerous laboratory studies have reported anticancer activity of various dietary constituents and phytochemicals, supporting the concept that increased consumption of bioactive compounds through dietary modification or supplementation can reduce cancer incidence (2). For supplements based on black raspberries (BRB; Rubus occidentalis) there is an increasing amount of evidence in support of their chemopreventive potential. BRB preparations and extracts can inhibit in vitro cancer cell proliferation, induce apoptosis, and inhibit angiogenesis (3). The most compelling evidence supporting the use of BRBs as a chemopreventive agent has been demonstrated in studies of gastrointestinal (GI) cancers (4). Dietary administration of BRBs inhibited tumor initiation as well as tumor promotion-progression in the esophagus and colon in animal models of carcinogenesis (5–8). Oral administration of BRBs also inhibited mammary carcinogenesis and bladder xenograft tumor growth in animal models (9–12), suggesting that biologically active berry constituents are systemically bioavailable following oral administration and have the ability to reach a distant tumor site. Additionally, BRBs were well tolerated and had protective effects against GI tumors in several human clinical trials (13).