scholarly journals Main bioactive phenolic compounds in marine algae and their mechanisms of action supporting potential health benefits

2021 ◽  
Vol 341 ◽  
pp. 128262
Author(s):  
C. Jimenez-Lopez ◽  
A.G. Pereira ◽  
C. Lourenço-Lopes ◽  
P. Garcia-Oliveira ◽  
L. Cassani ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Marine Algae ◽  
Health Benefits ◽  
Mechanisms Of Action ◽  
Potential Health

scholarly journals Insects as a source of phenolic compounds and potential health benefits

2021 ◽  
pp. 1-12
Author(s):  
M.C. Nino ◽  
L. Reddivari ◽  
C. Osorio ◽  
I. Kaplan ◽  
A.M. Liceaga
Keyword(s):  
Phenolic Compounds ◽  
De Novo ◽  
Health Benefits ◽  
Antimicrobial Activities ◽  
In Vivo Studies ◽  
Plant Phenolics ◽  
Potential Health ◽  
Bioactive Potential

The use of insects in traditional medicine and unveiling the chemical structure of the bright pigments in butterfly wings led to the discovery of bioactive phenolic compounds in the insect bodies. These metabolites have been found not only due to the insect absorption and metabolisation of the plant-derived phenolic present in their diet, but also from the ability of insects to synthesise phenolic compounds de novo through the sclerotisation process. Plant phenolics are secondary metabolites involved in the protection of tissues against UV radiation, herbivores, and pathogens, as well as pigmentation of fruits and flowers. These bioactive compounds exhibit antioxidant, anti-inflammatory, anticancer, and antimicrobial activities, demonstrated through in vitro and in vivo studies. This bioactive potential is thought to occur due to their chemical characteristics that allow them to stabilise reactive oxygen species (ROS), chelate prooxidant metal ions, interact with key enzymes and signal cascades involved in biological pathways. Bioactivity of plant phenolics and both in vitro, in vivo studies, suggest that the dietary compounds absorbed by the insect maintain their chemical and bioactive properties. Further characterisation of the phenolic composition in edible insects and evaluation of their bioactive capacity as well as their bioavailability, could result in discovering additional health benefits of entomophagy apart from macro-nutritional (e.g. protein) content.

scholarly journals Characterizing Eckol as a Therapeutic Aid: A Systematic Review

Marine Drugs ◽  
2019 ◽  
Vol 17 (6) ◽  
pp. 361 ◽  
Author(s):  
Bandana Manandhar ◽  
Pradeep Paudel ◽  
Su Hui Seong ◽  
Hyun Ah Jung ◽  
Jae Sue Choi
Keyword(s):  
Marine Algae ◽  
Therapeutic Potential ◽  
Health Benefits ◽  
Good Health ◽  
Relevant Information ◽  
Biological Applications ◽  
Potential Health ◽  
The Past ◽  
Therapeutic Properties ◽  
Marine Biosphere

The marine biosphere is a treasure trove of natural bioactive secondary metabolites and the richest source of structurally diverse and unique compounds, such as phlorotannins and halo-compounds, with high therapeutic potential. Eckol is a precursor compound representing the dibenzo-1,4-dioxin class of phlorotannins abundant in the Ecklonia species, which are marine brown algae having a ubiquitous distribution. In search of compounds having biological activity from macro algae during the past three decades, this particular compound has attracted massive attention for its multiple therapeutic properties and health benefits. Although several varieties of marine algae, seaweed, and phlorotannins have already been well scrutinized, eckol deserves a place of its own because of the therapeutic properties it possesses. The relevant information about this particular compound has not yet been collected in one place; therefore, this review focuses on its biological applications, including its potential health benefits and possible applications to restrain diseases leading to good health. The facts compiled in this review could contribute to novel insights into the functions of eckol and potentially enable its use in different uninvestigated fields.

Phytosterols of marine algae: Insights into the potential health benefits and molecular pharmacology

Phytomedicine ◽  
2020 ◽  
Vol 69 ◽  
pp. 153201 ◽  
Author(s):  
Md. Abdul Hannan ◽  
Abdullah Al Mamun Sohag ◽  
Raju Dash ◽  
Md. Nazmul Haque ◽  
Md. Mohibbullah ◽  
...  
Keyword(s):  
Marine Algae ◽  
Health Benefits ◽  
Molecular Pharmacology ◽  
Potential Health

scholarly journals Bioactive components of two species of locally grown nuts: Their potential health benefits and implications for healthy living

2021 ◽  
Vol 4 (12) ◽  
pp. 301
Author(s):  
Ayomadewa Mercy Olatunya
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Research Work ◽  
Health Benefits ◽  
The Body ◽  
Bioactive Components ◽  
Potential Health ◽  
High Burden ◽  
Cashew Nut ◽  
Locally Grown

Background: Bioactive compounds are naturally occurring compounds in plants and animal products. They are known to have a variety of physiological functions in the body system such as: promoting general body development and prevention of the occurrence of some deadly diseases. The high burden of treatment of some deadly diseases like cancer, high blood pressure, and cardiovascular diseases has raised the need for scientists to generate empirical evidence on preventing these diseases using a dietary approach. Nuts have been identified as plants with potential to improve human health and prevent diseases when consumed adequately because of their rich constituents. This research work was conducted to evaluate and elucidate the bioactive components of locally grown nuts and their potential health benefits. Methods: The Phenolic compounds, phytosterols, tocopherols, and tocotrienols contents of the nuts were analyzed using standard methods.  Results: Fourteen phenolic compounds were detected in the two nuts with cinnamic and gallic acids detected in appreciable amounts in groundnuts and caffeic acid in cashew nut. The total amount of tocopherols in cashew nut was 14.08 mg/100g and 37.95 mg/100g in groundnut and the total tocotrienol was 0.85 and 4.00 × 10-3 mg/100g for cashew nut and groundnut respectively. Both samples have high quantity of sistosterol (251.36mg/100g and 238.95 mg/ 100g for cashew nut and groundnut respectively) with cashew nut having significantly higher amount. Conclusion: The results showed that the nuts are rich in bioactive compounds and could be considered as natural sources of bioactive compounds that can be obtained from diets rich in these nuts to prevent the occurrence of certain deadly human diseases that are of high burden worldwide.      Keywords: Phenolic Compounds, Tocopherols, Groundnuts, Cashew nuts

scholarly journals Dietary Effects of Anthocyanins in Human Health: A Comprehensive Review

2021 ◽  
Vol 14 (7) ◽  
pp. 690
Author(s):  
Ana C. Gonçalves ◽  
Ana R. Nunes ◽  
Amílcar Falcão ◽  
Gilberto Alves ◽  
Luís R. Silva
Keyword(s):  
Phenolic Compounds ◽  
Human Health ◽  
Chemical Structure ◽  
Daily Intake ◽  
Mechanisms Of Action ◽  
Whole Grains ◽  
Potential Health ◽  
Comprehensive Review ◽  
Methoxy Groups ◽  
Bioactive Phytochemicals

In recent years, the consumption of natural-based foods, including beans, fruits, legumes, nuts, oils, vegetables, spices, and whole grains, has been encouraged. This fact is essentially due to their content in bioactive phytochemicals, with the phenolic compounds standing out. Among them, anthocyanins have been a target of many studies due to the presence of catechol, pyrogallol, and methoxy groups in their chemical structure, which confer notable scavenging, anti-apoptotic, and anti-inflammatory activities, being already recommended as supplementation to mitigate or even attenuate certain disorders, such as diabetes, cancer, and cardiovascular and neurological pathologies. The most well-known anthocyanins are cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside. They are widespread in nature, being present in considerable amounts in red fruits and red vegetables. Overall, the present review intends to discuss the most recent findings on the potential health benefits from the daily intake of anthocyanin-rich foods, as well as their possible pharmacological mechanisms of action. However, before that, some emphasis regarding their chemical structure, dietary sources, and bioavailability was done.

scholarly journals Is Chickpea a Potential Substitute for Soybean? Phenolic Bioactives and Potential Health Benefits

2019 ◽  
Vol 20 (11) ◽  
pp. 2644 ◽  
Author(s):  
Adriano Costa de Camargo ◽  
Bruno Trevenzoli Favero ◽  
Maressa Caldeira Morzelle ◽  
Marcelo Franchin ◽  
Emilio Alvarez-Parrilla ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Health Benefits ◽  
Density Lipoprotein ◽  
In Vivo Studies ◽  
Cholesterol Oxidation ◽  
Clinical Predictors ◽  
Potential Health ◽  
Legume Seeds ◽  
Obesity And Diabetes

Legume seeds are rich sources of protein, fiber, and minerals. In addition, their phenolic compounds as secondary metabolites render health benefits beyond basic nutrition. Lowering apolipoprotein B secretion from HepG2 cells and decreasing the level of low-density lipoprotein (LDL)-cholesterol oxidation are mechanisms related to the prevention of cardiovascular diseases (CVD). Likewise, low-level chronic inflammation and related disorders of the immune system are clinical predictors of cardiovascular pathology. Furthermore, DNA-damage signaling and repair are crucial pathways to the etiology of human cancers. Along CVD and cancer, the prevalence of obesity and diabetes is constantly increasing. Screening the ability of polyphenols in inactivating digestive enzymes is a good option in pre-clinical studies. In addition, in vivo studies support the role of polyphenols in the prevention and/or management of diabetes and obesity. Soybean, a well-recognized source of phenolic isoflavones, exerts health benefits by decreasing oxidative stress and inflammation related to the above-mentioned chronic ailments. Similar to soybeans, chickpeas are good sources of nutrients and phenolic compounds, especially isoflavones. This review summarizes the potential of chickpea as a substitute for soybean in terms of health beneficial outcomes. Therefore, this contribution may guide the industry in manufacturing functional foods and/or ingredients by using an undervalued feedstock.

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