Phenolics in Human Health

Özcan, Tülay; Akpinar‐Bayizit, Arzu; Yilmaz‐Ersan, Lutfiye; Delikanlı, Berrak

doi:10.7763/ijcea.2014.v5.416

Cited by 200 publications

(154 citation statements)

References 50 publications

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“…Analysis of variance on the data showed that the levels of phenol were significantly different (p<0.05) in the free soluble and bound phenolic extracts of defatted and raw neem seeds; Phenols are an important component in the maintenance of health due to their preventive activity against infectious and degenerative diseases, inflammation and allergies by their antioxidant, antimicrobial, enzyme modulation mechanisms 12 .…”

Section: Discussionmentioning

confidence: 99%

Extraction, Isolation and Characterisation of Free and Bound Polyphenols From Neem (Azadirachta Indica Juss) Seed

Awolu¹,

Olufemi²,

Ojo³

et al. 2018

Int. Res. J. Pharm.

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Free and bound polyphenols were extracted from raw and deffated neem seed and then characterized inorder to determine the effect of defatting on the quantity of polyphenols in neem seeds. The total phenolic content, total flavonoid content, total condensed tannin content and DPPH free radical scavenging activities (FRSA) of the raw and defatted neem seed were evaluated. The characterization of the polyphenols was ca rried out using gas chromatography. The chromatogram revealed the presence of a substantial amount of polyphenols in neem seed; the raw neem seed had higher contents of tannic acid, azidiradione, nimbin, nimbdin, salamin andazadirachtin. The DPPH free radical scavenging activities and quercetin content of the defatted neem seed were retained while other bioactive components were reduced.

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Section: Discussionmentioning

confidence: 99%

Extraction, Isolation and Characterisation of Free and Bound Polyphenols From Neem (Azadirachta Indica Juss) Seed

Awolu¹,

Olufemi²,

Ojo³

et al. 2018

Int. Res. J. Pharm.

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“…These compounds impact pigmentation, lavor and taste in foods, and antioxidant activities and interact with proteins as a result of their radical-scavenging capacity [52]. Studies have shown that antioxidants contained in fermented pulses may mitigate the prevalence of some forms of cancer [53][54][55][56][57][58].…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients

Adebo¹,

Njobeh²,

AdeyinkaAdebiyi³

et al. 2017

Functional Food - Improve Health Through Adequate Food

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Pulses play a signiicant and diverse role in the agricultural systems and diets of underprivileged populations worldwide. They are ideal produce for reducing poverty, improving human health and nutrition, and enhancing resilience of the ecosystem. Fermentation is a processing technique that has been used for decades to transform food produce with improved health, functional, and nutraceutical beneits. In tandem with the United Nations' (UN's) sustainable development goal Number 3, fermented food products from pulses with health beneits align with this initiative to end hunger, achieve food security, and improve nutrition. In solidarity with the celebration of International Year of Pulses 2016 (IYP2016) and considering the relative neglect of pulses as compared with other food groups, this chapter would be vital in positioning pulses and fermented products from them as readily available functional foods. With increased interest in fermentation, fermented pulse-based foods have been identiied as excellent sources of bioactive and functional foods. Thus, fermented pulse-based products present a viable alternative, relatively available, afordable, and cheap source of foods with properties beyond that of basic nutrition.

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“…Hydroxycinnamic acids include caffeic, ferulic, pcoumaric and sinapic acids (Ozcan et al, 2014). Plant genetics and cultivar, soil composition and growing conditions, maturity state and post-harvest conditions are effective on the quantity and quality of the polyphenols present in plant foods (Ozcan et al, 2014;Gani et al, 2012;Ondrejovič et al, 2014), Messias (2012), reported that mineral fertilization during the growing season increase the contents of some phenolic compounds, as maintenance of mineral levels is a prerequisite to provide co-factors for many enzymes in the phenylpropanoid pathway. Mineral micronutrients, such as zinc (Zn), and copper (Cu), as well as trace elements, including selenium (Se), have important metabolic functions, acting as cofactors for a number of antioxidant enzymes (Messias et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Influence of selenium, copper and zinc on phenolic compounds in rye malt

Antoņenko¹,

Kreicbergs²,

Cinkmanis³

2017

FoodBalt

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The natural phenolic compounds have received increasing interest in the last years due to their role in plants. The aim of this study was to determine the influence of microelements (selenium, copper and zinc) on content of phenolic compounds in rye malt. To obtain rye malt, grains were soaked in water with addition of three mineral salts -sodium selenate (Na2SeO4), copper sulphate (CuSO4 5H2O) and zinc sulphate (ZnSO4 7H2O) at different concentrations of salts. Total and individual phenolic compounds in rye malt were determined by spectrophotometric and HPLC methods. It was identified 19 phenol-type compounds, of which 14 were phenolic acids (7 benzoic acid, 6 cinnamic acid and 1 phenylacetic acid derivatives), four flavonoids, and one catechin. Results showed that the majority of determined phenolic compounds were in amount less than 0.1 mg 100 g -1 DM and only four of them (α-resorcylic acid, protocatechuic acid, catechin and kaempferol) were higher content than 1 mg 100 g -1 DM. Individual and total phenolic content in rye malt was higher than in non-germinated rye grain. Protocatechuic acid and catechin were not observed in rye samples, but they were present in all malt samples, indicating formation of mentioned substances in germination process.

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Phenolics in Human Health

Cited by 200 publications

References 50 publications

Extraction, Isolation and Characterisation of Free and Bound Polyphenols From Neem (Azadirachta Indica Juss) Seed

Extraction, Isolation and Characterisation of Free and Bound Polyphenols From Neem (Azadirachta Indica Juss) Seed

Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients

Influence of selenium, copper and zinc on phenolic compounds in rye malt

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