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Flaxseed, a Functional Food—Constituents and Their Health Benefits
Published in Robert Fried, Richard M. Carlton, Flaxseed, 2023
Robert Fried, Richard M. Carlton
Phenolic compounds are ubiquitous in plants. They are an essential part of our diet and very important to us because of their antioxidant properties. Phenolic compounds include flavonoids found in foods and beverages of plant origin, such as fruits, vegetables, tea, cocoa and wine. They account for more than half of the more than 8,000 different phenolic compounds that we consume. Table 2.1 shows the composition of flaxseed.
Phytonanotechnology
Published in Namrita Lall, Medicinal Plants for Cosmetics, Health and Diseases, 2022
Tafadzwa J. Chiome, Asha Srinivasan
Lack of durable response in monotherapies has led to development of combination therapies of two or more therapeutically active compounds to produce synergistic effect. Administering two or more drugs at a given time can be challenging, depending on mutually antagonistic effects of each drugs has on the other. However, as an alternative strategy, nanocarriers have facilitated the delivery of multiple drugs simultaneously. A combination of curcumin and resveratrol, polyphenolic compounds, is lipophilic in nature and has very low solubility in water. Several studies are in progress on these two phenolic compounds, as they are known for their many beneficial effects on human health (anticancer, anti-inflammatory, antimicrobial, antioxidant and chemo-preventive activity). It has already been reported that the use of these phytomolecules together is not only safe but is more efficient against breast cancer, with the only limitation being that they have poor solubility, which limits their application (Shindikar et al., 2016).
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
Cereal grains are sources of many classes of phenolic compounds including phenolic acids, flavonoids, and tannins (Adebo & Gabriela Medina-Meza, 2020). Several studies have documented increases in total phenolic compounds in the fermentation of barley, corn, millet, quinoa, rye, and wheat, which are attributed to the release of these compounds from plant cell walls and complex carbohydrates as they are broken down by fermentation from endogenous microorganisms or by using starter cultures (Adebo & Gabriela Medina-Meza, 2020).
Assessing the Protective Effect of Moringa oleifera Extract against Bone Metastasis: An In Vitro Simulated Digestion Approach
Published in Nutrition and Cancer, 2022
Kinjal P. Bhadresha, Nayan K. Jain, Rakesh M. Rawal
The nutritive value of food products is essential, particularly when studying the function of bioactive compounds in human health. Furthermore, an in-depth investigation of food digestion is crucial for understanding the physiological impact of food depletion (28). Moreover, before suggesting on any prospective health impact on any food product or natural compound, it is important to determine whether the digestion process affects bioactive compound and their constancy as this, in the chance will disturb their potential useful effects containing antioxidant, anti-inflammatory, antitumor, and regulating xenobiotic enzymes (29). Van Duynhoven et al., also suggested that the phenolic compound in the diet undergoes various wide modifications by enzymes and the more significant gut microbiota during their transportation by the human body different phases of digestion (30).
Effect of mandarin peel extract on experimentally induced arthritis in male rats
Published in Archives of Physiology and Biochemistry, 2021
Hader I. Sakr, Akef A. Khowailed, Safy S. Gaber, Osama M. Ahmed, Ahmed N. Eesa
Naringin (naturally occurring compound in citrus fruits) suppressed the production of TNF-α, IL-1β, and IL-6 in the serum of arthritic rats and induced apoptosis in AIA synovial cells via the regulation of Bcl-2 and Bax protein expression (Zhu et al.2015). Another postulated mechanism is via the presence of oil in mandarin peel which was found to have a wide variety of valuable properties including antioxidant, antifungal, anti-inflammatory, anxiolytic properties, and cardio-protective effects (Tomar et al.2013). Mandarin juices reduced the mRNA expression of various cytokines (TNF-α, IL-1β, and IL-6) and inflammatory enzymes (COX-2 and iNOS) (Roohbakhsh et al.2015). It has been reported that dietary phenolic compounds have pronounced anti-inflammatory, anti-cancerous, and immune-modulatory effects to reduce the onset of disease progression (Liu 2003). Their beneficial effects in RA derive from their ability to regulate B- and T-cell responses and the inhibition of relevant signalling pathways, such as JAK-STAT, MAPKs, and NF-κB, thereby controlling the production of some important inflammatory mediators including cytokines, chemokines, and pro-inflammatory enzymes (Hou et al.2009). Phenolic acid showed immune-modulatory and anti-inflammatory effects in AIA rats and improved the arthritic disease, reducing the macrophage phagocytic index, decreasing the expression of inflammatory mediator TNF-α, and circulating immune complexes from sera and synovial tissue (María et al.2016).
Study on mechanism of low bioavailability of black tea theaflavins by using Caco-2 cell monolayer
Published in Drug Delivery, 2021
Fengfeng Qu, Zeyi Ai, Shuyuan Liu, Haojie Zhang, Yuqiong Chen, Yaomin Wang, Dejiang Ni
It is well acknowledged that the key to the unique effects of bioactive components is maintaining sufficient concentration and long residence time at their action sites. Bioavailability is associated with the concentration of the given components or their related metabolites absorbed in the target organ (García-Arieta, 2014). Previous reports have shown that theaflavins have poor systematic bioavailability. It is reported that only a small amount of theaflavins can be detected in the plasma and urine samples of healthy volunteers after 2 hours of consumption of 700 mg mixed theaflavins (Mulder et al., 2001). The amount of TFDG in tissue samples collected from mice treated with decaffeinated black tea (50 mg/g diet) for two weeks was less than 1 nmol/g tissue (Henning et al., 2006). Many factors have been found to affect the final bioavailability of phenolic compounds, such as food matrix, biological transporters, molecular structures, metabolic enzymes, and intestinal microbiota (Ferreira et al., 2017). However, the mechanism of poor bioavailability of theaflavins in human, especially in the intestine, the major absorption site for xenobiotics, remains unclear.