Functional Properties of Polyphenols in Grains and Effects of Physicochemical Processing on Polyphenols

Tian, Shuangqi; Sun, Yue; Chen, Zhicheng; Yang, Yingqi; Wang, Yanbo

doi:10.1155/2019/2793973

Cited by 53 publications

(34 citation statements)

References 80 publications

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“…Already, the antioxidant and free radical-scavenging activities of CVE are well documented [ 32 , 80 – 82 ] Again, the literature has shown polyphenols (consisting of flavonoids, alkaloids, tannins, and anthocyanins) to freely scavenge free radicals in the body [ 83 – 86 ]. Among the secondary metabolites identified, the most prevailing compounds which have been reported for eliciting potent antioxidant activities for other plant extracts were tetradecanoic acid [ 87 ], n-hexadecanoic acid and hexadecanoic acid methyl and ethyl esters [ 88 ], phytol [ 89 ], and gamma-tocopherol [ 90 ]. These antioxidant compounds are known to possess redox properties through their free radical adsorption and neutralization [ 91 , 92 ].…”

Section: Discussionmentioning

confidence: 99%

Clerodendrum volubileEthanol Leaf Extract: A Potential Antidote to Doxorubicin-Induced Cardiotoxicity in Rats

Olorundare

Adeneye

Akinsola

et al. 2020

Journal of Toxicology

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Doxorubicin is widely applied in hematological and solid tumor treatment but limited by its off-target cardiotoxicity. Thus, cardioprotective potential and mechanism(s) of CVE in DOX-induced cardiotoxicity were investigated using cardiac and oxidative stress markers and histopathological endpoints. 50–400 mg/kg/day CVE in 5% DMSO in distilled water were investigated in Wistar rats intraperitoneally injected with 2.5 mg/kg DOX on alternate days for 14 days, using serum troponin I and LDH, complete lipid profile, cardiac tissue oxidative stress marker assays, and histopathological examination of DOX-treated cardiac tissue. Preliminary qualitative and quantitative assays of CVE’s secondary metabolites were also conducted. Phytochemical analyses revealed the presence of flavonoids (34.79 ± 0.37 mg/100 mg dry extract), alkaloids (36.73 ± 0.27 mg/100 mg dry extract), reducing sugars (07.78 ± 0.09 mg/100 mg dry extract), and cardiac glycosides (24.55 ± 0.12 mg/100 mg dry extract). 50–400 mg/kg/day CVE significantly attenuated increases in the serum LDH and troponin I levels. Similarly, the CVE dose unrelatedly decreased serum TG and VLDL-c levels without significant alterations in the serum TC, HDL-c, and LDL-c levels. Also, CVE profoundly attenuated alterations in the cardiac tissue oxidative stress markers’ activities while improving DOX-associated cardiac histological lesions that were possibly mediated via free radical scavenging and/or antioxidant mechanisms. Overall, CVE may play a significant therapeutic role in the management of DOX-induced cardiotoxicity in humans.

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Section: Discussionmentioning

confidence: 99%

Clerodendrum volubileEthanol Leaf Extract: A Potential Antidote to Doxorubicin-Induced Cardiotoxicity in Rats

Olorundare

Adeneye

Akinsola

et al. 2020

Journal of Toxicology

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“…Tannin levels may be reduced as a result of lactic acid fermentation, leading to increased absorption of iron, except in some high tannin cereals, where little or no improvement in iron availability has been reported (Ray and Didier 2014). Reduction in polyphenols may be because of the presence of phenolic oxidase during germination (Tian et al 2019;Tajoddin et al 2014). In most of the cereals, Lactobacillus spp.…”

Section: Fermentationmentioning

confidence: 99%

Plant food anti-nutritional factors and their reduction strategies: an overview

Samtiya¹,

Aluko²,

Dhewa³

2020

Food Prod Process and Nutr

642

346

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Legumes and cereals contain high amounts of macronutrients and micronutrients but also anti-nutritional factors. Major anti-nutritional factors, which are found in edible crops include saponins, tannins, phytic acid, gossypol, lectins, protease inhibitors, amylase inhibitor, and goitrogens. Anti-nutritional factors combine with nutrients and act as the major concern because of reduced nutrient bioavailability. Various other factors like trypsin inhibitors and phytates, which are present mainly in legumes and cereals, reduce the digestibility of proteins and mineral absorption. Anti-nutrients are one of the key factors, which reduce the bioavailability of various components of the cereals and legumes. These factors can cause micronutrient malnutrition and mineral deficiencies. There are various traditional methods and technologies, which can be used to reduce the levels of these anti-nutrient factors. Several processing techniques and methods such as fermentation, germination, debranning, autoclaving, soaking etc. are used to reduce the anti-nutrient contents in foods. By using various methods alone or in combinations, it is possible to reduce the level of anti-nutrients in foods. This review is focused on different types of anti-nutrients, and possible processing methods that can be used to reduce the level of these factors in food products.

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“…Several authors consider that the dilution of polyphenols by adding unmalted wheat as a part of the mash, leads to the increased colloidal stability, due to the fact that wheat contains no haze-active polyphenols and adds less protein to the wort than barley malt [23][24][25]. However, a combination of wheat with maize grits actually results in increased total polyphenols since maize is much richer in polyphenols than wheat [26].…”

Section: Indicatormentioning

confidence: 99%

The Influence of Partial Substitution of Malt with Unmalted Wheat in Grist on Quality Parameters of Lager Beer

et al. 2020

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The aim of this research was to assess whether the grist mixture (50% malt, 34% maize grits, and 16% unmalted wheat) used for the production of beer 1 could be appropriate for lager to retain the declared quality and colloidal stability during the commercial shelf life (6 months) in regards to beer 2 produced completely out of barley malt. Raw materials, worts, and beers were analyzed before and after production and over the period of 6-month storage. All analyses were done in accordance with the European Brewery Convention methods. Beer 1 resulted in a more desirable wort composition considering the total, high molecular weight (HMW) proteins, and viscosity. Beer 1 had less total proteins and polyphenols, lower viscosity and color, and higher starting clarity than beer 2. Haze measurements showed that even though beer 1 had lower starting haze, it resulted in significantly less colloidal stability during the storage of 6 months, in comparison to beer 2. The results indicate that the production of light lager beer using unmalted wheat in grist could be acceptable for colloidal stability only if such beer is to be stabilized by operations that ensure the removal of haze inducers (primarily haze active proteins).

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Functional Properties of Polyphenols in Grains and Effects of Physicochemical Processing on Polyphenols

Cited by 53 publications

References 80 publications

Clerodendrum volubileEthanol Leaf Extract: A Potential Antidote to Doxorubicin-Induced Cardiotoxicity in Rats

Clerodendrum volubileEthanol Leaf Extract: A Potential Antidote to Doxorubicin-Induced Cardiotoxicity in Rats

Plant food anti-nutritional factors and their reduction strategies: an overview

The Influence of Partial Substitution of Malt with Unmalted Wheat in Grist on Quality Parameters of Lager Beer

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