Flavonoids as Nutraceuticals

Kaleem, Muhammad; Ahmad, Asif

doi:10.1016/b978-0-12-814625-5.00008-x

Cited by 27 publications

(20 citation statements)

References 143 publications

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“…The results revealed that, as we increase the level of enrichment in the flaxseed flour, we observed a significant decrease in the antioxidant activity because chiaseeds contains less phenolic compounds as compared to flaxseed. The amount of polyphenolic compound is directly related to the antioxidant activity (Kaleem & Ahmad, ). It has been reported that as compared to other rich sources of antioxidants such as Moringa oleifera , sesame cake extract the antioxidant activity of chia remained superior (Nadeem et al, ).…”

Section: Resultsmentioning

confidence: 99%

Quality evaluation of coconut–flaxseed balls enriched with chiaseeds

Hafeez

Ahmad

Amir

et al. 2019

J Food Process Preserv

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Flaxseed composite flour enriched with 5% coconut, 5%, 10%, 15%, 20%, and 25% chiaseeds was used for the formulation of coconut–flaxseed balls. The chiaseeds enrichment effect was evaluated for physicochemical and sensory properties of coconut–flaxseed balls. Bioactive phenolics content and antioxidant activity were also determined. Addition of chiaseeds increased the ash up to 4.1%, crude fiber up to 33%, and nitrogen‐free extract up to 12.9% in the product along with improving the mineral profile for iron, magnesium, manganese, and zinc content up to 50.8, 4,010.1, 34.1, and 60.2 ppm, respectively. Sensory evaluation of coconut–flaxseed balls showed that product was acceptable with a good score of color, taste, and overall acceptability. A product rich in fiber and low in fat content possesses nutraceutical properties. Therefore, it is concluded that the nutritional value of flaxseed balls can be improved with the enrichment of chiaseeds. Practical applications The enrichment of chiaseeds and coconut powder in whole flaxseed flour can produce nutritionally rich and high‐energy product that can be very useful for the people suffering from malnourishment or facing some natural disaster. Industries can utilize these ingredients to produce super nutritious food items that can provide instant energy to the suffering people or malnourished people along with all other functional ingredients that can provide enormous health benefits including the reduced risk of different type of cancers, cardiovascular diseases, it can help to reduce weight due to the high amount of dietary fibers. This work provides data to a nutritionist to look upon the beneficial omega‐3 fats in flaxseed and chiaseeds and promote the usage of these ingredients.

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Section: Resultsmentioning

confidence: 99%

Quality evaluation of coconut–flaxseed balls enriched with chiaseeds

Hafeez

Ahmad

Amir

et al. 2019

J Food Process Preserv

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“…Most of flavonoid glucosides must be deglycosylated in the small intestine before absorption, but the rate of deglycosylation depends on the structure and position of the sugar substitution [ 59 ]. The flavonoids not deglycosylated are hydrolyzed by enzymes in the colon and reabsorbed or eliminated in feces [ 60 , 61 ]. The flavonoids absorbed are conjugated in the liver cells by glucuronidation, sulfation, and methylation [ 60 ].…”

Section: Metabolism and Biological Activity Of Flavonoidsmentioning

confidence: 99%

“…Flavonoids present several properties, but the one related to the ability to scavenge free radicals and act as antioxidants is indubitably the most relevant. Within flavonoids classes, the antioxidant capacity varies depending on the type of functional group and its arrangement around the nuclear structure [ 61 ]. The number and position of the hydroxy groups in the catechol B-ring and their position on the pyran C-ring influence the free radical scavenging ability [ 9 ].…”

Section: Metabolism and Biological Activity Of Flavonoidsmentioning

confidence: 99%

“…The antioxidant action mechanisms of flavonoids can be by the (a) direct scavenging of ROS, (b) inhibition of ROS formation through the chelation of trace elements (e.g., quercetin has iron-chelating and iron-stabilizing properties), or inhibition of the enzymes that participate in the generation of free radicals (e.g., glutathione S -transferase, microsomal monooxygenase, mitochondrial succinoxidase, NADH oxidase, and xanthine oxidase), and (c) activation of antioxidant defenses (e.g., upregulation of antioxidant enzymes with radical scavenging ability) [ 11 , 28 , 61 ]. A combination of some of these mechanisms, for example, radical scavenging action with suppression of some enzyme functions, may also occur [ 11 ].…”

Section: Metabolism and Biological Activity Of Flavonoidsmentioning

confidence: 99%

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Plant Flavonoids: Chemical Characteristics and Biological Activity

2021

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In recent years, more attention has been paid to natural sources of antioxidants. Flavonoids are natural substances synthesized in several parts of plants that exhibit a high antioxidant capacity. They are a large family, presenting several classes based on their basic structure. Flavonoids have the ability to control the accumulation of reactive oxygen species (ROS) via scavenger ROS when they are formed. Therefore, these antioxidant compounds have an important role in plant stress tolerance and a high relevance in human health, mainly due to their anti-inflammatory and antimicrobial properties. In addition, flavonoids have several applications in the food industry as preservatives, pigments, and antioxidants, as well as in other industries such as cosmetics and pharmaceuticals. However, flavonoids application for industrial purposes implies extraction processes with high purity and quality. Several methodologies have been developed aimed at increasing flavonoid extraction yield and being environmentally friendly. This review presents the most abundant natural flavonoids, their structure and chemical characteristics, extraction methods, and biological activity.

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“…Flavonols are bioactive compounds widely used in several applications thanks to their broad spectrum of properties, from the food, nutraceutical, pharmaceutical, medicinal and cosmetic sectors to the textile industry (Figure 2). Several studies have highlighted the functional properties of flavonols such as the anti-inflammatory, antioxidant, antiviral, antimicrobial, anticancer ones and their absorption capability [41,[59][60][61][62][63][64]. In addition, many industrial byproducts represent safe and inexpensive bioactive sources of flavonols which, as natural bioactive molecules, could be exploited in different applications, such as the nutraceutical and cosmetic industry and mainly as additives and/or functional ingredients for the fast-growing functional food industry [65].…”

Section: Biotechnological and Industrial Applications Of Flavonolsmentioning

confidence: 99%

Biotechnological Applications and Health-Promoting Properties of Flavonols: An Updated View

Gervasi

Calderaro

Barreca

et al. 2022

IJMS

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Flavonols are a subclass of natural flavonoids characterized by a remarkable number of biotechnological applications and health-promoting properties. They attract researchers’ attention due to many epidemiological studies supporting their usage. They are phytochemicals commonly present in our diet, being ubiquitous in the plant kingdom and, in particular, relatively very abundant in fruits and vegetables. All these aspects make flavonols candidates of choice for the valorization of products, based on the presence of a remarkable number of different chemical structures, each one characterized by specific chemical features capable of influencing biological targets inside the living organisms in very different manners. In this review, we analyzed the biochemical and physiological characteristics of flavonols focalizing our attention on the most promising compounds to shed some light on their increasing utilization in biotechnological applications in processing industries, as well as their suitable employment to improve the overall wellness of the humankind.

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Flavonoids as Nutraceuticals

Cited by 27 publications

References 143 publications

Quality evaluation of coconut–flaxseed balls enriched with chiaseeds

Quality evaluation of coconut–flaxseed balls enriched with chiaseeds

Plant Flavonoids: Chemical Characteristics and Biological Activity

Biotechnological Applications and Health-Promoting Properties of Flavonols: An Updated View

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