Tyramine-derived hydroxycinnamic acid amides in plant foods: sources, synthesis, health effects and potential applications in food industry

Maize is one of the most interesting dietary sources of hydroxycinnamic acids, widely known for their beneficial health effects, namely antioxidant properties. This work aims to identify hydroxycinnamic acids and their derivatives in broa, a Portuguese traditional ethnic maize bread, and corresponding maize flours. Soluble and insoluble phenolic fractions of diverse maize flours and corresponding broas were prepared and analysed by HPLC-DAD-MS/MS (high-performance liquid chromatography coupled with diode array detector and tandem mass spectrometry). Besides free hydroxycinnamic acids, mainly ferulic and p-coumaric acids, several structural isomers and stereoisomers of insoluble ferulic acid dehydrodimers (n = 18) and trimers (n = 11), were also identified. Hydroxycinnamic acid amides consisting of coumaroyl and feruloyl conjugates (n = 22) were present in both soluble and insoluble fractions of maize flours and breads, in different isomeric forms. A new compound was putatively identified as bis-N,N′-diferuloyl putrescine. Additionally, more complex and insoluble hydroxycinnamic acid amides, derived from ferulic acid dehydrodimers (n = 47) and trimers (n = 18), were also putatively identified for the first time, suggesting that hydroxycinnamic acid amides are also linked to maize cell walls. Since hydroxycinnamic derivatives were not only identified in maize flours, but also in broas, they can contribute to the antioxidant properties and beneficial health effects of maize-based foods.

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Contribution of plant food bioactives in promoting health effects of plant foods: why look at interindividual variability?

European Journal of Nutrition ◽

10.1007/s00394-019-02096-0 ◽

2019 ◽

Vol 58 (S2) ◽

pp. 13-19 ◽

Cited By ~ 7

Author(s):

Christine Morand ◽

Francisco A. Tomás-Barberán

Keyword(s):

Health Effects ◽

Interindividual Variability ◽

Food Sources ◽

Cardiometabolic Health ◽

Plant Food ◽

Health It ◽

Plant Foods ◽

Nutritional Needs ◽

Main Determinants ◽

Actual Contribution

Abstract Purpose Research has identified plant-based diets as the most protective for our health; it is now essential to focus on good food associations and the beneficial constituents in plant foods. From a growing body of evidence, some categories of food phytochemicals are increasingly considered to play a crucial role in the cardiometabolic health effects associated with plant food consumption. However, the heterogeneity in responsiveness to plant food bioactive intake that is frequently observed in clinical trials can hinder the identification of the effects of these compounds in specific subpopulations and likely lead to underestimating their actual contribution to the health effects of their food sources. Results The magnitude and the main factors responsible for this between-subject variation in response to the consumption of the major families of food phytochemicals have been poorly documented so far. Thus, research efforts in this area must be developed. More importantly, capturing the interindividual variability in response to plant food bioactive intake, together with identifying the main determinants involved, is a crucial step that will enable the development and production of plant food products, thereby satisfying the nutritional needs and conferring benefits to different categories of populations. Conclusion The development of a science-based personalised nutrition approach focusing on plant foods rich in specific bioactive compounds could contribute to alleviating the dramatic burden of metabolic and cardiovascular diseases.

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Cytoprotective activities of hydroxycinnamic acid amides of serotonin against oxidative stress-induced damage in HepG2 and HaCaT cells

Fitoterapia ◽

10.1016/j.fitote.2010.07.015 ◽

2010 ◽

Vol 81 (8) ◽

pp. 1134-1141 ◽

Cited By ~ 19

Author(s):

Jang-Yeol Choi ◽

Hyeri Kim ◽

Yeo-Jin Choi ◽

Atsushi Ishihara ◽

Kyoungwhan Back ◽

...

Keyword(s):

Oxidative Stress ◽

Hydroxycinnamic Acid ◽

Hacat Cells ◽

Hydroxycinnamic Acid Amides

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Hydroxycinnamic acid amides in fertile and cytoplasmic male sterile lines of maize

Phytochemistry ◽

10.1016/0031-9422(82)83019-7 ◽

1982 ◽

Vol 21 (8) ◽

pp. 1939-1945 ◽

Cited By ~ 51

Author(s):

J. Martin-Tanguy ◽

E. Perdrizet ◽

J. Prevost ◽

C. Martin

Keyword(s):

Hydroxycinnamic Acid ◽

Male Sterile ◽

Cytoplasmic Male Sterile ◽

Hydroxycinnamic Acid Amides

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Cañihua (Chenopodium pallidicaule Aellen) a promising superfood in food industry: a review

Nutrition & Food Science ◽

10.1108/nfs-09-2021-0277 ◽

2021 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Jerry Fredy Gomez Cahuata ◽

Yessica Estefany Rosas-Quina ◽

Erika Pachari Vera

Keyword(s):

Food Industry ◽

Unsaturated Fatty Acids ◽

Protein Quality ◽

Current Knowledge ◽

Scientific Information ◽

Essential Amino Acids ◽

High Concentration ◽

Content Type ◽

Functional Value ◽

Potential Applications

Purpose The purpose of this paper is to divulge the current knowledge about the nutritional and functional characteristics of Cañihua (Chenopodium pallidicaule Aellen), in addition to its potential applications in the food industry since research studies related to it are still limited compared to other cereals of greater diffusion. Design/methodology/approach The scientific information was collected from Web of Science, Scopus and Google Scholar databases, using keywords such as nutrition value of Chenopodium pallidicaule, amaranth and pseudocereals. Consistent information was selected according to its relevance, year of publication and accuracy with the topic. A total of 49 research papers were selected. Findings Cañihua is a grain with high nutritional potential, considered a superfood because it has a high protein quality, a balanced composition of essential amino acids and unsaturated fatty acids, with a high concentration of linoleic and oleic acid. Besides, it has a good level of bioactive compounds with high antioxidant capacity. However, its production and consumption are limited outside its area of origin, although its cultivation is possible under harsh conditions. Originality/value This paper, through a systematic bibliographic review, highlights the potential of cañihua to be considered in the development of food products with high nutritional and functional value. The information compiled will help researchers and professionals become aware of the importance of this grain and join forces in its processing and enhancement of its attributes.

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Novel and Potential Applications of a-Amylases in the Food Industry

Food Preservation Technology - Engineering and Food for the 21st Century ◽

10.1201/9781420010169.ch54 ◽

2002 ◽

Author(s):

X Sober√≥n ◽

M D√≠az ◽

G del R√≠o ◽

G Saab-Rinc√≥n ◽

A L√≥pez-Mungu√≠a ◽

...

Keyword(s):

Food Industry ◽

Potential Applications

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Evaluation of Fatty Acids Profile as a Useful Tool towards Valorization of By-Products of Agri-Food Industry

Foods ◽

10.3390/foods10112867 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2867

Author(s):

Rui Ferreira ◽

Sílvia Lourenço ◽

André Lopes ◽

Carlos Andrade ◽

José S. Câmara ◽

...

Keyword(s):

Fatty Acids ◽

Food Industry ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Scientific Basis ◽

Grape Pomace ◽

Added Value ◽

Fatty Acids Profile ◽

Potential Applications ◽

By Products

Worldwide, the food industry generates a large number of by-products from a wide variety of sources. These by-products represent an interesting and economical source of added value components with potential functionalities and/or bioactivities, which might be explored for industrial purposes, encouraging and promoting the circular economy concept. In this context, the current work aimed to evaluate the fatty acids (FAs) profile using gas chromatography–flame ionization detector (GC–FID) and Fourier Transform Infrared (FTIR), as well as the determination of related health lipid indices (e.g., atherogenic (AI) and thrombogenic (TI)) as a powerful strategy to investigate the potential applications of different agri-food by-products for human nutrition and animal feeding. This work results showed that polyunsaturated fatty acids (PUFAs) are the predominant group in grape pomace (72.7%), grape bunches (54.3%), and brewer’s spent grain (BSG, 59.0%), whereas carrot peels are dominated by monounsaturated fatty acids (MUFAs, 47.3%), and grape stems (46.2%), lees (from 50.8 to 74.1%), and potato peels (77.2%) by saturated fatty acids (SFAs). These findings represent a scientific basis for exploring the nutritional properties of agri-food by-products. Special attention should be given to grape pomace, grape bunches, and BSG since they have a high content of PUFAs (from 54.3 to 72.7%) and lower AI (from 0.11 to 0.38) and TI (from 0.30 to 0.56) indexes, suggesting their potential to provide a variety of health benefits against cardiovascular diseases including well-established hypotriglyceridemia and anti-inflammatory effects, products to which they are added.

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