Flavan‐3‐ols: Catechins and Proanthocyanidins

Favari, Claudia; Mena, Pedro; Curti, Claudio; Rio, Daniele Del; Angelino, Donato

doi:10.1002/9781119563754.ch8

Cited by 5 publications

(7 citation statements)

References 91 publications

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“…The phenolic compounds identified as predominant in BN and its derivatives, such as flavan-3-ols (catechin and epicatechin) and hydroxybenzoic acids (ellagic acid, vanillic acid, and protocatechuic acid), are widely recognized in the literature with promising effects associated with human health promotion and the prevention of disease risk by acting as an antioxidant, anti-inflammatory, cardioprotective, and antimicrobial, among others [ 50 , 51 ]. Therefore, Brazil nuts (BN), beverages of BN (WBM and BM-S), and its by-products, represent a contribution to the diet through their phenolic phytochemicals.…”

Section: Resultsmentioning

confidence: 99%

Composition of Brazil Nut (Bertholletia excels HBK), Its Beverage and By-Products: A Healthy Food and Potential Source of Ingredients

Vasquez-Rojas

Martín

Miralles

et al. 2021

Foods

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The consumption of plant-based beverages is a growing trend and, consequently, the search for alternative plant sources, the improvement of beverage quality and the use of their by-products, acquire great interest. Thus, the purpose of this work was to characterize the composition (nutrients, phytochemicals and antioxidant activity) of the Brazil nut (BN), its whole beverage (WBM), water-soluble beverage (BM-S), and its by-products of the beverage production: cake, sediment fraction (BM-D), and fat fraction (BM-F). In this study, advanced methodologies for the analysis of the components were employed to assess HPLC-ESI-QTOF (phenolic compounds), GC (fatty acids), and MALDI-TOF/TOF (proteins and peptides). The production of WBM was based on a hot water extraction process, and the production of BM-S includes an additional centrifugation step. The BN showed an interesting nutritional quality and outstanding content of unsaturated fatty acids. The investigation found the following in the composition of the BN: phenolic compounds (mainly flavan-3-ols as Catechin (and glycosides or derivatives), Epicatechin (and glycosides or derivatives), Quercetin and Myricetin-3-O-rhamnoside, hydroxybenzoic acids as Gallic acid (and derivatives), 4-hydroxybenzoic acid, ellagic acid, Vanillic acid, p-Coumaric acid and Ferulic acid, bioactive minor lipid components (β-Sitosterol, γ-Tocopherol, α-Tocopherol and squalene), and a high level of selenium. In beverages, WBM had a higher lipid content than BM-S, a factor that influenced the energy characteristics and the content of bioactive minor lipid components. The level of phenolic compounds and selenium were outstanding in both beverages. Hydrothermal processing can promote some lipolysis, with an increase in free fatty acids and monoglycerides content. In by-products, the BM-F stood out due to its bioactive minor lipid components, the BM-D showed a highlight in protein and mineral contents, and the cake retained important nutrients and phytochemicals from the BN. In general, the BN and its beverages are healthy foods, and its by-products could be used to obtain healthy ingredients with appreciable biological activities (such as antioxidant activity).

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Section: Resultsmentioning

confidence: 99%

Composition of Brazil Nut (Bertholletia excels HBK), Its Beverage and By-Products: A Healthy Food and Potential Source of Ingredients

Vasquez-Rojas

Martín

Miralles

et al. 2021

Foods

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“…Green tea catechins (GTCs) are the main bioactive compounds of green tea. In recent years, the potential health benefits of green tea catechins and their bioactive metabolites have attracted considerable attention [ 26 ]. Previous studies have shown that GTCs have a wide range of biological activities and health effects, including anti-oxidative, anti-inflammatory, anti-viral, anti-cancer, anti-obesity, and neuroprotective effects [ 3 , 27 , 28 , 29 ].…”

Section: Discussionmentioning

confidence: 99%

“…Inhibitory assays for α-amylase and α-glucosidase were conducted based on previously reported method, albeit with slight modifications [ 25 , 26 ]. In brief, a mixture including 100 μL of each time point’s GTCs fermentation sample and 100 μL of a 1:1 U/mL enzyme solution in PBS (pH 6.8) was incubated at 37 °C for 15 min.…”

Section: Methodsmentioning

confidence: 99%

“…Regardless, fermentation by the gut microbiota can improve the antioxidant capacities of GTCs. Inhibiting α-glucosidase and α-amylase delays the digestion and absorption of carbohydrates and glucose in the small intestine, reducing postprandial blood glucose levels and mitigating postprandial hyperglycemia [26]. Therefore, this study assessed fermentation's impact on the inhibitory activities of GTCs against α-glucosidase and α-amylase.…”

Section: Dynamic Enhancements In Antioxidant α-Glucosidase and α-Amyl...mentioning

confidence: 99%

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Microbial-Transferred Metabolites and Improvement of Biological Activities of Green Tea Catechins by Human Gut Microbiota

Su,

Hu,

et al. 2024

Foods

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Green tea catechins (GTCs) are dietary polyphenols with broad bioactivities that undergo extensive microbial metabolism in the human gut. However, microbial-transferred metabolites and their health benefits are not fully understood. Herein, the microbial metabolism of GTCs by human fecal microbiota and dynamic alteration of the microbiota were integrally investigated via in vitro anaerobic fermentation. The results showed that the human gut microbiota exhibited a strong metabolic effect on GTCs via UHPLC-MS/MS analysis. A total of 35 microbial-transferred metabolites were identified, far more than were identified in previous studies. Among them, five metabolites, namely EGCG quinone, EGC quinone, ECG quinone, EC quinone, and mono-oxygenated EGCG, were identified for the first time in fermented GTCs with the human gut microbiota. Consequently, corresponding metabolic pathways were proposed. Notably, the antioxidant, α-amylase, and α-glucosidase inhibitory activities of the GTCs sample increased after fermentation compared to those of the initial unfermented sample. The results of the 16S rRNA gene sequence analysis showed that the GTCs significantly altered gut microbial diversity and enriched the abundancy of Eubacterium, Flavonifractor, etc., which may be further involved in the metabolisms of GTCs. Thus, these findings contribute to a better understanding of the interactions between GTCs and gut microbiota, as well as the health benefits of green tea consumption.

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“…61 Hydrolysable tannins are derivatives of gallic acid, usually esterified to a core polyol (such as glucose), and the gallic acid groups may be further esterified or oxidatively crosslinked to obtain more complex hydrolysable tannins. 62 Gallotannins produce gallic acid moieties upon hydrolysis, whereas ellagitannins produce ellagic acid. Ester bonds between crosslinked gallic acid groups are classified as either metaor para-depside, or if units are oxidatively coupled, a C-C bond is formed between the aromatic rings.…”

Section: Polyphenolsmentioning

confidence: 99%

Bark extractives as sources of carbon-efficient functional precursors and materials

Niu,

He,

Musl

et al. 2024

TIMS

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<p>Biomass residues generated in forest operations represent an abundant and renewable resource in need for valorization. Bark is becoming increasingly relevant, not only in the bioproducts sector, but also in the context of the circular bioeconomy, which is placing emphasis on underutilized residues and waste. Among these, tree bark is one of the largest forestry by-products, accessible at a megaton scale but so far mostly utilized for its solid fuel value. Bark valorization should include the isolation of valuable natural compounds that add functionalities to a variety of bioproducts. This is the subject of this review, which considers bark extractives prospects, under the biorefinery concept, placing attention on extractives' chemical profiles and properties. We introduce the most recent pathways reported for bark fractionation and the opportunities to achieve new materials by using the concepts of supramolecular chemistry, leading to special assemblies. We show that value-added chemicals and materials are possible and expected to become most relevant in efforts aimed at maximizing bark utilization.</p>

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Flavan‐3‐ols: Catechins and Proanthocyanidins

Cited by 5 publications

References 91 publications

Composition of Brazil Nut (Bertholletia excels HBK), Its Beverage and By-Products: A Healthy Food and Potential Source of Ingredients

Composition of Brazil Nut (Bertholletia excels HBK), Its Beverage and By-Products: A Healthy Food and Potential Source of Ingredients

Microbial-Transferred Metabolites and Improvement of Biological Activities of Green Tea Catechins by Human Gut Microbiota

Bark extractives as sources of carbon-efficient functional precursors and materials

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