Potential roles of chemical degradation in the biological activities of curcumin

Glucosinolates (GSLs) are a class of sulfur-containing compounds found predominantly in the genus Brassica of the Brassicaceae family. Certain edible plants in Brassica, known as Brassica vegetables, are among the most commonly consumed vegetables in the world. Over the last three decades, mounting evidence has suggested an inverse association between consumption of Brassica vegetables and the risk of various types of cancer. The biological activities of Brassica vegetables have been largely attributed to the hydrolytic products of GSLs. GSLs can be hydrolyzed by enzymes; thermal or chemical degradation also breaks down GSLs. There is considerable variation of GSLs in Brassica spp., which are caused by genetic and environmental factors. Most Brassica vegetables are consumed after cooking; common cooking methods have a complex influence on the levels of GSLs. The variation of GSLs in Brassica vegetables and the influence of cooking and processing methods ultimately affect their intake and health-promoting properties. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 12 is March 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Download Full-text

Lignans of Sesame (Sesamum indicum L.): A Comprehensive Review

Molecules ◽

10.3390/molecules26040883 ◽

2021 ◽

Vol 26 (4) ◽

pp. 883

Author(s):

Mebeaselassie Andargie ◽

Maria Vinas ◽

Anna Rathgeb ◽

Evelyn Möller ◽

Petr Karlovsky

Keyword(s):

Biological Activities ◽

Chemical Properties ◽

Transformation Products ◽

Extensive Literature ◽

Controversial Issues ◽

Sesame Seeds ◽

Historical Texts ◽

Health Promoting ◽

Processed Products

Major lignans of sesame sesamin and sesamolin are benzodioxol--substituted furofurans. Sesamol, sesaminol, its epimers, and episesamin are transformation products found in processed products. Synthetic routes to all lignans are known but only sesamol is synthesized industrially. Biosynthesis of furofuran lignans begins with the dimerization of coniferyl alcohol, followed by the formation of dioxoles, oxidation, and glycosylation. Most genes of the lignan pathway in sesame have been identified but the inheritance of lignan content is poorly understood. Health-promoting properties make lignans attractive components of functional food. Lignans enhance the efficiency of insecticides and possess antifeedant activity, but their biological function in plants remains hypothetical. In this work, extensive literature including historical texts is reviewed, controversial issues are critically examined, and errors perpetuated in literature are corrected. The following aspects are covered: chemical properties and transformations of lignans; analysis, purification, and total synthesis; occurrence in Seseamum indicum and related plants; biosynthesis and genetics; biological activities; health-promoting properties; and biological functions. Finally, the improvement of lignan content in sesame seeds by breeding and biotechnology and the potential of hairy roots for manufacturing lignans in vitro are outlined.

Download Full-text

Chromatography-Independent Fractionation and Newly Identified Molecular Features of the Adzuki Bean (Vigna angularis Willd.) β-vignin Protein

International Journal of Molecular Sciences ◽

10.3390/ijms22063018 ◽

2021 ◽

Vol 22 (6) ◽

pp. 3018

Author(s):

Biane Philadelpho ◽

Victória Souza ◽

Fabiani Souza ◽

Johnnie Santos ◽

Fabiana Batista ◽

...

Keyword(s):

Metal Binding ◽

Cardiovascular Health ◽

Binding Capacity ◽

Biological Activities ◽

Electrophoretic Analysis ◽

Adzuki Bean ◽

Molecular Features ◽

Health Promoting ◽

High Degree

Adzuki seed β-vignin, a vicilin-like globulin, has proven to exert various health-promoting biological activities, notably in cardiovascular health. A simple scalable enrichment procedure of this protein for further nutritional and functional studies is crucial. In this study, a simplified chromatography-independent protein fractionation procedure has been optimized and described. The electrophoretic analysis showed a high degree of homogeneity of β-vignin isolate. Furthermore, the molecular features of the purified protein were investigated. The adzuki bean β-vignin was found to have a native size of 146 kDa, and the molecular weight determined was consistent with a trimeric structure. These were identified in two main polypeptide chains (masses of 56–54 kDa) that are glycosylated polypeptides with metal binding capacity, and one minor polypeptide chain with a mass 37 kDa, wherein these features are absent. The in vitro analysis showed a high degree of digestibility of the protein (92%) and potential anti-inflammatory capacity. The results lay the basis not only for further investigation of the health-promoting properties of the adzuki bean β-vignin protein, but also for a possible application as nutraceutical molecule.

Download Full-text

Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food—Current State of Knowledge

Plants ◽

10.3390/plants10071306 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1306

Author(s):

Marcin Dziedziński ◽

Joanna Kobus-Cisowska ◽

Barbara Stachowiak

Keyword(s):

Human Health ◽

Bioactive Compounds ◽

Functional Food ◽

Biological Activities ◽

Food Ingredients ◽

Beneficial Effects ◽

Pine Tree ◽

Pine Trees ◽

Health Promoting ◽

Few Data

The pine (Pinus L.) is the largest and most heteromorphic plant genus of the pine family (Pinaceae Lindl.), which grows almost exclusively in the northern hemisphere. The demand for plant-based remedies, supplements and functional food is growing worldwide. Although pine-based products are widely available in many parts of the world, they are almost absent as food ingredients. The literature shows the beneficial effects of pine preparations on human health. Despite the wide geographical distribution of pine trees in the natural environment, there are very few data in the literature on the widespread use of pine in food technology. This study aims to present, characterise and evaluate the content of phytochemicals in pine trees, including shoots, bark and conifer needles, as well as to summarise the available data on their health-promoting and functional properties, and the potential of their use in food and the pharmaceutical industry to support health. Various species of pine tree contain different compositions of bioactive compounds. Regardless of the solvent, method, pine species and plant part used, all pine extracts contain a high number of polyphenols. Pine tree extracts exhibit several described biological activities that may be beneficial to human health. The available examples of the application of pine elements in food are promising. The reuse of residual pine elements is still limited compared to its potential. In this case, it is necessary to conduct more research to find and develop new products and applications of pine residues and by-products.

Download Full-text

Mango (Mangifera indica L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities

Antioxidants ◽

10.3390/antiox10020299 ◽

2021 ◽

Vol 10 (2) ◽

pp. 299 ◽

Cited By ~ 1

Author(s):

Manoj Kumar ◽

Vivek Saurabh ◽

Maharishi Tomar ◽

Muzaffar Hasan ◽

Sushil Changan ◽

...

Keyword(s):

Biological Activities ◽

Mangifera Indica ◽

The Philippines ◽

Nutritional Composition ◽

Lipid Lowering ◽

Pharmaceutical Drugs ◽

Beneficial Effects ◽

Health Promoting ◽

Phytochemical Profile ◽

Mango Leaves

Mangifera indica L. belongs to the family of Anacardiaceae and is an important fruit from South and Southeast Asia. India, China, Thailand, Indonesia, Pakistan, Mexico, Brazil, Bangladesh, Nigeria, and the Philippines are among the top mango producer countries. Leaves of the mango plant have been studied for their health benefits, which are attributed to a plethora of phytochemicals such as mangiferin, followed by phenolic acids, benzophenones, and other antioxidants such as flavonoids, ascorbic acid, carotenoids, and tocopherols. The extracts from mango leaves (MLs) have been studied for their biological activities, including anti-cancer, anti-diabetic, anti-oxidant, anti-microbial, anti-obesity, lipid-lowering, hepato-protection, and anti-diarrheal. In the present review, we have elaborated on the nutritional and phytochemical profile of the MLs. Further, various bioactivities of the ML extracts are also critically discussed. Considering the phytochemical profile and beneficial effects of the MLs, they can be used as a potential ingredient for the development of functional foods and pharmaceutical drugs. However, more detailed clinical trials still needed to be conducted for establishing the actual efficacy of the ML extracts.

Download Full-text

Custard Apple (Annona squamosa L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Biological Activities

Biomolecules ◽

10.3390/biom11050614 ◽

2021 ◽

Vol 11 (5) ◽

pp. 614

Author(s):

Manoj Kumar ◽

Sushil Changan ◽

Maharishi Tomar ◽

Uma Prajapati ◽

Vivek Saurabh ◽

...

Keyword(s):

Biological Activities ◽

Lipid Lowering ◽

Pharmaceutical Drugs ◽

Annona Squamosa ◽

Tropical Fruit ◽

Custard Apple ◽

Health Promoting ◽

Phytochemical Profile

Annona squamosa L. (custard apple) belongs to the family Annonaceae and is an important tropical fruit cultivated in the West Indies, South and Central America, Ecuador, Peru, Brazil, India, Mexico, the Bahamas, Bermuda, and Egypt. Leaves of custard apple plants have been studied for their health benefits, which are attributed to a considerable diversity of phytochemicals. These compounds include phenol-based compounds, e.g., proanthocyanidins, comprising 18 different phenolic compounds, mainly alkaloids and flavonoids. Extracts from Annona squamosa leaves (ASLs) have been studied for their biological activities, including anticancer, antidiabetic, antioxidant, antimicrobial, antiobesity, lipid-lowering, and hepatoprotective functions. In the current article, we discussed the nutritional and phytochemical diversity of ASLs. Additionally, ASL extracts were discussed with respect to their biological activities, which were established by in vivo and in vitro experiments. A survey of the literature based on the phytochemical profile and health-promoting effects of ASLs showed that they can be used as potential ingredients for the development of pharmaceutical drugs and functional foods. Although there are sufficient findings available from in vitro and in vivo investigations, clinical trials are still needed to determine the exact effects of ASL extracts on human health.

Download Full-text

Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)

Antioxidants ◽

10.3390/antiox10101541 ◽

2021 ◽

Vol 10 (10) ◽

pp. 1541

Author(s):

Hubert Antolak ◽

Dominik Piechota ◽

Aleksandra Kucharska

Keyword(s):

Bioactive Compounds ◽

Biological Activities ◽

Alcoholic Beverage ◽

Antimicrobial Properties ◽

Bioactive Compound ◽

Acetic Acid Bacteria ◽

Kombucha Tea ◽

Health Promoting ◽

Fermentation Parameters ◽

Herb Extracts

Kombucha is a low alcoholic beverage with high content of bioactive compounds derived from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms (acetic acid bacteria, lactic acid bacteria and yeasts). Currently, it attracts an increasing number of consumers due to its health-promoting properties. This review focuses on aspects significantly affecting the bioactive compound content and biological activities of Kombucha tea. The literature review shows that the drink is characterized by a high content of bioactive compounds, strong antioxidant, and antimicrobial properties. Factors that substantially affect these activities are the tea type and its brewing parameters, the composition of the SCOBY, as well as the fermentation parameters. On the other hand, Kombucha fermentation is characterized by many unknowns, which result, inter alia, from different methods of tea extraction, diverse, often undefined compositions of microorganisms used in the fermentation, as well as the lack of clearly defined effects of microorganisms on bioactive compounds contained in tea, and therefore the health-promoting properties of the final product. The article indicates the shortcomings in the current research in the field of Kombucha, as well as future perspectives on improving the health-promoting activities of this fermented drink.

Download Full-text

Broad bean (Vicia faba L.) pods: a rich source of bioactive ingredients with antimicrobial, antioxidant, enzyme inhibitory, anti-diabetic and health-promoting properties

Food & Function ◽

10.1039/c8fo00055g ◽

2018 ◽

Vol 9 (4) ◽

pp. 2051-2069 ◽

Cited By ~ 9

Author(s):

Faiza Mejri ◽

Slimen Selmi ◽

Alice Martins ◽

Haifa benkhoud ◽

Tarek Baati ◽

...

Keyword(s):

Antioxidant Enzyme ◽

Vicia Faba ◽

Functional Food ◽

Broad Bean ◽

Biological Activities ◽

Vicia Faba L ◽

Health Promoting ◽

Bioactive Ingredients

Broad bean pods have been proven to be a functional food with promising in vitro and in vivo biological activities.

Download Full-text

Insights into Eucalyptus genus chemical constituents, biological activities and health-promoting effects

Trends in Food Science & Technology ◽

10.1016/j.tifs.2019.08.003 ◽

2019 ◽

Vol 91 ◽

pp. 609-624 ◽

Cited By ~ 12

Author(s):

Bahare Salehi ◽

Javad Sharifi-Rad ◽

Cristina Quispe ◽

Henrry Llaique ◽

Michael Villalobos ◽

...

Keyword(s):

Biological Activities ◽

Chemical Constituents ◽

Health Promoting

Download Full-text

Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties

Foods ◽

10.3390/foods9101474 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1474 ◽

Cited By ~ 1

Author(s):

Dario Donno ◽

Federica Turrini

Keyword(s):

Functional Food ◽

Biological Activities ◽

Well Being ◽

Food Supplement ◽

Biological Properties ◽

The Novel ◽

Food Ingredients ◽

Health Maintenance ◽

Plant Foods ◽

Health Promoting

Changes in lifestyle and demographics, rising consumer incomes, and shifting preferences due to advanced knowledge about the relationships between food and health contribute to generate new needs in the food supply. Today, the role of food is not only intended as hunger satisfaction and nutrient supply but also as an opportunity to prevent nutrition-related diseases and improve physical and mental well-being. For this reason, there is a growing interest in the novel or less well-known plant foods that offer an opportunity for health maintenance. Recently, interest in plant foods and underutilized fruits is continuously growing, and agrobiodiversity exploitation offers effective and extraordinary potentialities. Plant foods could be an important source of health-promoting compounds and functional food ingredients with beneficial properties: the description of the quality and physicochemical traits, the identification and quantification of bioactive compounds, and the evaluation of their biological activities are important to assess plant food efficacy as functional foods or source of food supplement ingredients.

Download Full-text