Review of Distribution, Extraction Methods, and Health Benefits of Bound Phenolics in Food Plants

2020 ◽  
Vol 68 (11) ◽  
pp. 3330-3343 ◽  
Author(s):  
Zhenyu Wang ◽  
Shiyang Li ◽  
Shenghan Ge ◽  
Shaoling Lin
Keyword(s):  
Health Benefits ◽  
Extraction Methods ◽  
Food Plants ◽  
Bound Phenolics

Anthocyanins: Chemical Properties and Health Benefits: A Review

2021 ◽  
Vol 17 ◽  
Author(s):  
Siraj Salman Mohammad ◽  
Renata Oliveira Santos ◽  
Maria Ivone Barbosa ◽  
José Lucena Barbosa Junior
Keyword(s):  
Raw Materials ◽  
Health Benefits ◽  
Chemical Properties ◽  
Extraction Methods ◽  
The Body ◽  
Raw Material ◽  
Extraction Properties ◽  
Therapeutic Properties ◽  
Food Processes ◽  
Shed Light

: Anthocyanins are widely spread in different kinds of food, especially fruits and floral tissues, there is an extensive range of anthocyanin compounds reach more than 600 exist in nature. Anthocyanins can be used as antioxidants and raw material for several applications in food and pharmaceutical industry. Consequently, a plenty of studies about anthocyanins sources and extraction methods were reported. Furthermore, many studies about their stability, bioactive and therapeutic properties have been done. According to the body of work, we firstly worked to shed light on anthocyanin properties including chemical, antioxidant and extraction properties. Secondly, we reported the applications and health benefits of anthocyanin including the applications in food processes and anthocyanin characteristics as therapeutic and prophylactic compounds. We reviewed anticancer, anti-diabetic, anti-fatness, oxidative Stress and lipid decreasing and vasoprotective effects of anthocyanins. In conclusion, because the importance of phytochemicals and bioactive compounds the research is still continuing to find new anthocyanins from natural sources and invest them as raw materials in the pharmaceutical and nutrition applications.

Versatile Health Benefits of Catechin from Green Tea (Camellia sinensis)

2019 ◽  
Vol 15 (1) ◽  
pp. 3-10 ◽  
Author(s):  
Satheesh Babu Natarajan ◽  
Suriyakala Perumal Chandran ◽  
Sahar Husain Khan ◽  
Packiyaraj Natarajan ◽  
Karthiyaraj Rengarajan
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Health Benefits ◽  
Epigallocatechin Gallate ◽  
Extraction Methods ◽  
Major Constituent ◽  
Epicatechin Gallate ◽  
Wide Range ◽  
Green Tea Catechin ◽  
Anti Inflammatory

Background: Tea (Camellia sinensis, Theaceae) is the second most consumed beverage in the world. Green tea is the least processed and thus contain rich antioxidant level, and believed to have most of the health benefits. </p><p> Methods: We commenced to search bibliographic collection of peer reviewed research articles and review articles to meet the objective of this study. </p><p> Results: From this study, we found that the tea beverage contains catechins are believed to have a wide range of health benefits which includes neuroprotective, anti-inflammatory, antiulcer, antiviral, antibacterial, and anti-parasitic effects. The four major catechin compounds of green tea are epigallocatechin (EGC), epicatechin (EC), epigallocatechin gallate (EGCG), and epicatechin gallate (ECG), of which EGCG is the major constituent and representing 50-80% of the total catechin content. And also contain xanthine derivatives such as caffeine, theophylline, and theobromine, and the glutamide derivative theanine. It also contains many nutritional components, such as vitamin E, vitamin C, fluoride, and potassium. We sum up the various green tea phytoconstituents, extraction methods, and its medicinal applications. </p><p> Conclusion: In this review article, we have summarized the pharmacological importance of green tea catechin which includes antioxidant potential, anti-inflammatory, antimicrobial, anticancer, antidiabetic and cosmetic application.

scholarly journals Acorn Oil: Chemistry and Functionality

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Mehdi Taib ◽  
Lahboub Bouyazza ◽  
Badiaa Lyoussi
Keyword(s):  
Type 2 Diabetes ◽  
Essential Fatty Acids ◽  
Health Benefits ◽  
Extraction Methods ◽  
Food Ingredient ◽  
Potential Health ◽  
Novel Food ◽  
Excellent Source ◽  
Palmitic Acids

Acorn oil has been receiving increasing attention due to its nutritional potentials. However, its application as a novel food ingredient has not yet been fully explored. This paper summarizes chemical composition, extraction methods, potential health benefits, and current applications of acorn oil, with the aim of providing suggestions for its exploitation. Acorn oil is an excellent source of essential fatty acids (oleic, linoleic, α-linolenic, and palmitic acids). Acorns are a rich source of tocopherols, with γ-tocopherol being the most abundant. It also contains various bioactive compounds such as polyphenols and sterols (mainly β-sitosterol). Diets enriched with acorn oil can be beneficial in preventing cardiovascular disease (CVD), cancer, and type 2 diabetes as well as offer antioxidant activity. Further studies should focus on producing better quality acorn oil such as the application of more innovative and optimized techniques that can increase its health benefits and hence utilization.

scholarly journals Extraction, Identification, and Health Benefits of Anthocyanins in Blackcurrants (Ribes nigrum L.)

2021 ◽  
Vol 11 (4) ◽  
pp. 1863
Author(s):  
Lei Cao ◽  
Yena Park ◽  
Sanggil Lee ◽  
Dae-Ok Kim
Keyword(s):  
Phenolic Compounds ◽  
Traditional Medicine ◽  
Molecular Mechanisms ◽  
Health Benefits ◽  
Extraction Methods ◽  
Rich Source ◽  
European Countries ◽  
Ribes Nigrum ◽  
General Overview

The fruit of the blackcurrant (Ribes nigrum L.) is round-shaped, dark purple, bittersweet, and seed-containing edible berries. The blackcurrant has been used as a traditional medicine in both Asia and European countries. It is known as a rich source of antioxidants, largely due to its high content of phenolic compounds, especially anthocyanins. Studies on anthocyanins from blackcurrants have adopted different extraction methods and a panel of anthocyanins has been identified in them. Research on the health benefits of blackcurrant anthocyanins has also grown. To present a general overview of research in blackcurrant anthocyanins, this review focuses on the extraction methods of anthocyanins from blackcurrants and the molecular mechanisms underlying their health benefits.

Extraction methods for the releasing of bound phenolics from Rubus idaeus L. leaves and seeds

2019 ◽  
Vol 135 ◽  
pp. 1-9 ◽  
Author(s):  
Lu Wang ◽  
Xue Lin ◽  
Jiachao Zhang ◽  
Weimin Zhang ◽  
Xiaoping Hu ◽  
...  
Keyword(s):  
Extraction Methods ◽  
Rubus Idaeus ◽  
Bound Phenolics

scholarly journals Phenolic-enriched foods: sources and processing for enhanced health benefits

2016 ◽  
Vol 76 (2) ◽  
pp. 163-171 ◽  
Author(s):  
Gordon J. McDougall
Keyword(s):  
Health Effects ◽  
Health Benefits ◽  
Extraction Methods ◽  
Secondary Products ◽  
Polyphenol Content ◽  
Diverse Range ◽  
Polyphenolic Composition ◽  
Phenolic Components ◽  
Polyphenol Intake ◽  
Specific Health

Polyphenols are ubiquitous secondary products present in many plant foods. Their intake has been associated with health benefits ranging from reduced incidence of CVD, diabetes and cancers to improved neurodegenerative outcomes. Major dietary sources include beverages such as coffee, teas and foods such as chocolate. Fruits are also major sources and berries in particular are a palatable source of a diverse range of polyphenol components. There are a number of ways that polyphenol uptake could be increased and healthier polyphenol-rich foods could be produced with specific compositions to target-specific health effects. Firstly, we could exploit the genetic diversity of plants (with a focus on berries) to select varieties that have enhanced levels of specific polyphenols implicated in disease mitigation (e.g. anthocyanins, tannins or flavonols). Working with variation induced by environmental and agronomic factors, modern molecular breeding techniques could exploit natural variation and beneficially alter polyphenol content and composition, although this could be relatively long term. Alternatively, we could employ a synthetic biology approach and design new plants that overexpress certain genes or re-deploy more metabolic effort into specific polyphenols. However, such ‘polyphenol-plus’ fruit could prove unpalatable as polyphenols contribute to sensorial properties (e.g. astringency of tannins). However, if the aim was to produce a polyphenol as a pharmaceutical then ‘lifting’ biosynthetic pathways from plants and expressing them in microbial vectors may be a feasible option. Secondly, we could design processing methods to enhance the polyphenolic composition or content of foods. Fermentation of teas, cocoa beans and grapes, or roasting of cocoa and coffee beans has long been used and can massively influence polyphenol composition and potential bioactivity. Simple methods such as milling, heat treatment, pasteurisation or juicing (v. pureeing) can have notable effects on polyphenol profiles and novel extraction methods bring new opportunities. Encapsulation methods can protect specific polyphenols during digestion and increase their delivery in the gastrointestinal tract to target-specific health effects. Lastly we could examine reformulation of products to alter polyphenol content or composition. Enhancing staple apple or citrus juices with berry juices could double polyphenol levels and provide specific polyphenol components. Reformulation of foods with polyphenol-rich factions recovered from ‘wastes’ could increase polyphenol intake, alter product acceptability, improve shelf life and prevent food spoilage. Finally, co-formulation of foods can influence bioavailability and potential bioactivity of certain polyphenols. Within the constraints that certain polyphenols can interfere with drug effectiveness through altered metabolism, this provides another avenue to enhance polyphenol intake and potential effectiveness. In conclusion, these approaches could be developed separately or in combination to produce foods with enhanced levels of phenolic components that are effective against specific disease conditions.

scholarly journals Effects of Particle Size and Extraction Methods on Cocoa Bean Shell Functional Beverage

Nutrients ◽  
2019 ◽  
Vol 11 (4) ◽  
pp. 867 ◽  
Author(s):  
Rojo-Poveda ◽  
Barbosa-Pereira ◽  
Mateus-Reguengo ◽  
Bertolino ◽  
Stévigny ◽  
...  
Keyword(s):  
Particle Size ◽  
Health Benefits ◽  
Extraction Methods ◽  
Consumer Acceptance ◽  
Cocoa Bean ◽  
Total Phenolic ◽  
Technological Parameters ◽  
Food Ingredient ◽  
Potential Health ◽  
Functional Beverages

One of the main by-products in cocoa industry is the cocoa bean shell (CBS), which represents approximately 12–20% of the bean. This product has been suggested as a food ingredient because of its aroma and high dietary fiber and polyphenol contents. The purpose of this work was to evaluate the effects of the CBS particle size and extraction methods on the chemical composition and consumer acceptance of a functional beverage, in order to find the best combination of technological parameters and health benefits. Five particle sizes of CBS powder and six home techniques were used for beverage preparation. The influence of these factors on the physico-chemical characteristics, methylxanthine and polyphenolic contents, antioxidant and antidiabetic properties, and consumer acceptance was evaluated. Total phenolic content values up to 1803.83 mg GAE/L were obtained for the beverages. Phenolic compounds and methylxanthines were identified and quantified by HPLC-PDA. These compounds may be related to the high antioxidant capacity (up to 7.29 mmol TE/L) and antidiabetic properties (up to 52.0% of α-glucosidase inhibition) observed. Furthermore, the consumer acceptance results indicated that CBS may represent an interesting ingredient for new functional beverages with potential health benefits, reducing the environmental and economic impact of by-product disposal.

An overview of the extraction methods of plant-based natural antioxidant compounds

2021 ◽  
Vol 4 (2) ◽  
pp. 73
Author(s):  
Nur Fadilah Harun ◽  
Farah Hanim Ab Hamid
Keyword(s):  
Nutritional Value ◽  
Functional Foods ◽  
Food Additives ◽  
Health Benefits ◽  
Herbal Medicines ◽  
Natural Antioxidants ◽  
Extraction Methods ◽  
Natural Antioxidant ◽  
Antioxidant Compounds ◽  
Different Types

Natural antioxidants are widely used in food additives, application in functional foods or also known as ingredients that offer health benefits that extend beyond their nutritional value, and pharmaceutical. These natural antioxidants such as carotenoids, vitamins, and polyphenol can be obtained from fruit, vegetables, and traditional herbal medicines. However, there have several issues regarding the conventional extraction method to extract natural antioxidants compounds from food and medicinal plants such as require a large volume of solvent and long extraction time. Therefore, new green extraction methods such as microwave-assisted, ultrasound-assisted, pulsed electric field, enzyme-assisted, supercritical fluid, and pressurised liquid, technologies were studied to overcome these constraints. Thus, different types of extraction and their mechanism in natural antioxidant compounds extraction was further discussed in this study. Besides, the main classes, source of natural antioxidants and their health benefits also were presented in this paper.

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