Natural Polyphenols as Drugs and Medicines: Potential Modes of Action

Haslam, Edwin

doi:10.1007/978-94-015-9644-2_1

Cited by 3 publications

(3 citation statements)

References 61 publications

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“…Formation constants not larger than 100-300 M Ϫ1 (25°C, in water) were found for this type of association, indicating the existence of weak molecular interactions that permit the existence of a chemical equilibrium between the complexed and noncomplexed forms. Interaction of anthocyanins with proteins is of a different essence (Haslam, 2001), but it poses the interesting problem to know which of the numerous anthocyanin secondary structures is the reactive species.…”

Section: Copigmentation Of Anthocyaninsmentioning

confidence: 99%

The Visible Flavonoids or Anthocyanins: From Research to Applications

Brouillard

Chassaing

Isorez

et al. 2010

Recent Advances in Polyphenol Research

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Anthocyanins are polyphenolic pigments responsible for most of the color diversity found in plants. Here the in vivo color expression and the stability of anthocyanins are interpreted by extrapolation of the results acquired in vitro with model solutions of pigments obtained through plant extraction or laboratorial synthesis. Behavior of anthocyanins is explained in terms of molecular interactions of the chromophore units with parts of the pigments themselves and/or with some constituents of the plant cell. These include, among others, diverse polyphenols, metal cations, and inorganic salts. Attention is also given to the biophysicochemical environment found in plant vacuoles that plays a fundamental role on the intermolecular and intramolecular associations displayed by anthocyanins. For example, anthocyanin Z-chalcones (retrochalcones) provide an unexpected open cavity for the ferric cation. Medicinal, nutritional, and industrial applications of anthocyanins are proposed.Colors are conferred to plants by chlorophylls, carotenoids, and fl avonoids (Britton, 1983). Chlorophylls are responsible for the green colors displayed by the leaves, whereas carotenoids provide some of the red-orange hues often found in fruits, fl owers, and other plant constituents. Flavonoids belong to a larger family, the polyphenols, and can be found in most fl owers and fruits (Brouillard & Dangles, 1993;Andersen & Jordheim, 2006). They include the principal elements responsible for the color diversity found in the plant world, the anthocyanins (Fig. 1.1). In fact, these pigments are the only polyphenols that possess the ability to absorb light both in the ultra-violet and in all the visible range (from yellow-orange to bluish-green) (Goto & Kondo, 1991). It is well known that anthocyanins are at the origin of plants' most brilliant colors, a phenomenon particularly visible from fl owers. Nevertheless, there exists only one chromophore -the fl avylium nucleus -whose subtle interactions with vacuole biochemicals, including water, are capable of providing all kind of colors.Anthocyanins are stored in an organized aqueous medium in the cell vacuoles. A slightly acidic environment (pH 3-5;Stewart et al., 1975) rich in inorganic ions and other polyphenols is essential for the transformations in these pigments that enable the formation of molecular complexes and subsequent color changes and stabilization (Brouillard & Dangles, 1993).

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Section: Copigmentation Of Anthocyaninsmentioning

confidence: 99%

The Visible Flavonoids or Anthocyanins: From Research to Applications

Brouillard

Chassaing

Isorez

et al. 2010

Recent Advances in Polyphenol Research

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“…The polyphenols are amphipatic molecules because they present hydrophobic regions as aromatic and heterocyclic rings as well as hydrophilic regions, because of the ubiquitous hydroxyl groups present in these compounds (Fig. 1) [25].…”

Section: Resultsmentioning

confidence: 99%

Essential amino acids interacting with flavonoids: A theoretical approach

Codorniu-Hernández

Mesa-Ibirico

Hernández-Santiesteban

et al. 2005

Int J of Quantum Chemistry

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ABSTRACT:The interaction of two flavonoid species (resorcinolic and fluoroglucinolic) with the 20 essential amino acids was studied by the multiple minima hypersurface (MMH) procedures, through the AM1 and PM3 semiempirical methods. Remarkable thermodynamic data related to the properties of the molecular association of these compounds were obtained, which will be of great utility for future investigations concerning the interaction of flavonoids with proteins. These results are compared with experimental and classical force field results reported in the available literature, and new evidences and criteria are shown. The hydrophilic amino acids demonstrated high affinity in the interaction with flavonoid molecules; the complexes with lysine are especially extremely stable. An affinity order for the interaction of both flavonoid species with the essential amino acids is suggested. Our theoretical results are compared with experimental evidence on flavonoid interactions with proteins of biomedical interest.

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“…This flavonoid is soluble in hot alcohol products such as ethanol [31]. Phenylalanine can be transformed into 4-coumaroyl-CoA, where it syndicates with 3 malonyl-CoA molecules to generate naringenin chalcone with the aid of the enzyme chalcone synthase [41], [42]. Naringenin is produced from naringenin chalcone to generate dihydrokaempferol, which is later acted upon to produce Kaempferol.…”

Section: Kaempferolmentioning

confidence: 99%

Chia (Salvia hispanica L.) Seeds Phytochemicals, Bioactive Compounds, and Applications: A Review

Nyingi

Mburu

2021

EJFOOD

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With the increased global public health awareness, there is an increase in ultimatum calls for functional foodstuff with various health impacts. The utilisation of therapeutic foodstuff to avert illnesses like obesity, diabetes, and heart disease is obtaining motion among people. Chia seeds are dietary and medicinal species used as a herb in the ancient period by Aztec and Mayan communities. Chia is receiving scientific attention in the present time and is a non-conventional seed that has been recognised as a novel food. It is a customary food in Southern and Central America. It contains large amounts of phytochemicals and proteins, making it more consumed worldwide for its numerous health benefits to sustain healthy serum fat levels. These seeds contain polyunsaturated omega-3 fatty acids with anti-inflammatory effects, promote cognitive performance, and lower cholesterol levels. Caffeic acid found in the seeds has antioxidant compounds that protect the body from free radicals, cancer and contains anti-ageing properties. Fibres are present in high concentrations, are connected with lowering inflammation, controls bowel movement, and reduce cholesterol levels. Chia seeds contain the nutritional value that aid in disease control, such as diabetes, hypertension, cancer, obesity, and heart disease. The presence of omega-6 and omega-3 present in chia seed and active compounds makes the chia seed contain crucial health benefits. Nevertheless, the efficacy and safety of natural food require validation by numerous scientific research and studies. Nowadays, most species are utilised worldwide for their nutritional characteristics and beneficial impacts on human health. The review summarises the recent information on chia seed, emphasising the phytochemicals, bioactivities, and applications.

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Natural Polyphenols as Drugs and Medicines: Potential Modes of Action

Cited by 3 publications

References 61 publications

The Visible Flavonoids or Anthocyanins: From Research to Applications

The Visible Flavonoids or Anthocyanins: From Research to Applications

Essential amino acids interacting with flavonoids: A theoretical approach

Chia (Salvia hispanica L.) Seeds Phytochemicals, Bioactive Compounds, and Applications: A Review

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