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Naveena, N.
- Potential Benefits of Plant Metabolites for Human Health
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1 National Institute of Nutrition, Jamai Osmania, Hyderabad-500 007, IN
1 National Institute of Nutrition, Jamai Osmania, Hyderabad-500 007, IN
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The Indian Journal of Nutrition and Dietetics, Vol 52, No 2 (2015), Pagination: 213-225Abstract
Plant metabolites comprise of multiple and wide range of components such as nutrients, anti-nutrients, bioactive components and antioxidants. Various food sources such as vegetables, fruits, nuts and tea are considered as rich source of these functional plant metabolites. Some of these are essential for normal physiology to maintain growth and health while some are functional components that have the potential to alter the metabolism. Phytonutrients, in addition are also constituted by inorganic minerals. These factors have potential in improving human health by alleviating the negative effect of certain chronic diseases and ageing. Certain components derived from fruits and vegetables are even considered to reduce the risk of cancer, protective for genome, immune enhancement and detoxification. Among various plant metabolites, polyphenols primarily function as free radical scavengers, reduction of oxidative stress, anti-mutagenic and have preventive role in cancer and cardiovascular disease as well as atherosclerosis development. In vitro and in vivo studies showed their beneficial effects on neurodegeneration also. Epidemiological studies also observed polyphenol mediated reduction in risk of cognitive impairment. Carotenoids are also shown to offer protection against neurodegeneration, retinal damage, sunburn and cognitive decline. Phytosterols are known to be associated with reduction in risk of coronary diseases. Saponins are shown to have antagonist activity against toxin activity in in vivo models. On the other hand natural isothiocyanates and their metabolites have been found to inhibit the development of chemically-induced cancers in different organs in a variety of animal models. Among phytochemicals, organosulfur compounds have shown potential for their anti-cancer properties. There seems to be a tremendous scope for research into the molecular properties of these plant metabolites as well as physiological/molecular mechanisms in promoting health as well as disease alleviation. Credible information pertaining to their dosage also seems to be scanty.Keywords
Anti-Oxidants. Anti-Nutrients, Phytonutrients, Phytochemicals, Plant Secondary Metabolites, Chronic Degenerative Diseases, Bioactive Components, Therapeutics.
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- Effect of Boiling and Juicing on the Content of Polyphenols, Invitro Bioaccessibility and Antioxidant Activity of Commonly Consumed Vegetables and Fruits
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Authors
Affiliations
1 Food Chemistry Division, National Institute of Nutrition, Hyderabad -500 007, IN
2 Biostatistics Division, National Institute of Nutrition, Hyderabad -500 007, IN
1 Food Chemistry Division, National Institute of Nutrition, Hyderabad -500 007, IN
2 Biostatistics Division, National Institute of Nutrition, Hyderabad -500 007, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 53, No 4 (2016), Pagination: 365-379Abstract
This study was aimed to investigate the effect of boiling and juicing on selected vegetables and fruits such as carrot, beetischolar_main, tomato, mint leaves, pomegranate and apple. Total and individual polyphenols were evaluated by Folin-Ciocalteu and RP-HPLC. Antioxidant capacities of the selected foods were measured by DPPH, FRAP, ABTS and ORAC assays. In vitro bioaccessibility of total and individual polyphenols were analyzed by mimicking human gastro intestinal system. Results of this study revealed that pomegranate was found to be higher in total polyphenols (55.90±1.02) and the lesser content was observed in boiled mint leaves (3.16±1.12). Also carrot pure juice (37.35%) was observed higher total polyphenols bioaccessibility and lesser content was observed in tomato puree juice (13.71%). The predominant polyphenols present in the selected foods are simple polyphenols such as chlorogenic, caffeic, ferulic and gallic acids, glycosides of flavones and flavonols such as apigenin, luteolin, quercetin and catechins such as epigallocatechin, epicatechin and their individual polyphenol bioaccessibility were also analyzed. Among the selected foods pomegranate juice contained highest AOA, moderate AOA was observed in juices of beetischolar_main, apple, tomato and lesser activity was observed in carrot juice compared to the raw and boiled foods. From these findings, it was observed that the food matrix, method of cooking, polyphenol content (total and individual) and bioaccessibility are the key determining factors of net antioxidant capacity of the selected fruits and vegetables.Keywords
Polyphenols, Antioxidant Capacity, Bioaccessibility.References
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