Physiological effects of phyto-oestrogens in relation to cancer and other human health risks

Cassidy, Aedín

doi:10.1079/pns19960038

Cited by 123 publications

(83 citation statements)

References 85 publications

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“…2), possivelmente devido à ausência de fatores antinutricionais, os quais, sabidamente, contribuem para diminuir a digestibilidade em alimentos de origem vegetal. Segundo CASSIDY [6], fontes vegetais de proteína podem diferir de fontes animais nos parâmetros digestibilidade, composição de aminoácidos e presença de fatores antinutricionais. De acordo com BRESSANI [5], a maioria das proteínas de origem animal tem boa digestibilidade, implicando em uma absorção de aminoácidos de forma eficaz.…”

Section: -Avaliação Biológica Das Proteínasunclassified

Qualidade nutricional e escore químico de aminoácidos de diferentes fontes protéicas

Pires¹,

Oliveira²,

Rosa³

et al. 2006

Ciênc. Tecnol. Aliment.

123

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Ao se fazer a recomendação de proteína para diferentes grupos populacionais [13], além da composição aminoacídica (SARWAR et al., 1997) [28], devem ser consideradas a quantidade total de nitrogênio e a digestibilidade da mistura protéica. Uma mistura protéica de QUALIDADE NUTRICIONAL E ESCORE QUÍMICO DE AMINOÁCIDOS DE DIFERENTES FONTES PROTÉICAS SUMMARYNUTRITIONAL QUALITY AND CHEMICAL SCORE OF AMINO ACIDS FROM DIFFERENT PROTEIN SOURCES. Proteins are essential for animals, therefore, they must be present in diet, in appropriate amounts. Besides the quantitative aspect, the qualitative aspect should be taken into account, i.e. its nutritional value, which will depend on its composition, digestibility, bioavailability of essential amino acids, absence of toxicity, and of antinutritional factors. The purpose of this work was to evaluate the digestibility in vivo, the chemical score of amino acids (EQ), and the protein digestibility corrected amino acid score (PDCAAS) of the following protein resources: frog meat without bone, frog meat with bone, mechanically separated frog meat (CMS), beef meat, egg powder, casein, wheat, corn, conventional soybean, Kunitz trypsin inhibitor and lipoxygenase free soybean (KTI-LOX-soybean), textured soybean protein (PTS) and beans. Animal proteins presented higher digestibility values than those from vegetables. Frog meat without bone was the protein with the highest protein digestibility of all proteins studied, not differing from casein, CMS, beef and frog meat with bone. Comparing animal proteins, the one of egg powder was the one which presented the lowest digestibility. No animal protein presented essential limiting amino acids when compared to those of FAO/WHO. Beans, conventional soybean, KTI-LOX-soybean and PTS presented sulfurized amino acids (methione+cysteine) as limiting ones. Whereas for wheat and corn, the most limiting amino acid was lysine. KTI-LOX-soybean presented higher PDCAAS values than those of conventional soybean, presenting a possible increase in genetically improved soybean and processed soybean protein quality. Keywords: protein quality, digestibility, PDCAAS, essential amino acids. A digestibilidade é a medida da porcentagem das proteínas que são hidrolisadas pelas enzimas digestivas e absorvidas pelo organismo na forma de aminoácidos ou de qualquer outro composto nitrogenado. Trata-se de um determinante da qualidade protéica da dieta. Quando certas ligações peptídicas não são hidrolisadas no processo digestivo, parte da proteína é excretada nas fezes ou transformada em produtos do metabolismo pelos microorganismos do intestino grosso [30].

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Section: -Avaliação Biológica Das Proteínasunclassified

Qualidade nutricional e escore químico de aminoácidos de diferentes fontes protéicas

Pires¹,

Oliveira²,

Rosa³

et al. 2006

Ciênc. Tecnol. Aliment.

123

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“…Plant protein sources can differ from animal sources in terms of digestibility, amino acid composition, the presence of anti-nutritional factors which adversely influence digestibility and safety, and the presence of phytoprotectant factors (such as phyto-oestrogens, see Cassidy, 1996) which may be advantageous in mediating disease protection. This latter factor, together with the perceived need to limit animal fat and hence meat intakes, has resulted in a proposed increase in consumption of plant food sources as part of the healthy diet (Health Education Authority, 1996).…”

Section: Plant Protein Sourcesmentioning

confidence: 99%

The nutritional value of plant-based diets in relation to human amino acid and protein requirements

1999

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The adequacy of plant-based diets in developed and developing countries as sources of protein and amino acids for human subjects of all ages is examined. Protein quantity is shown not to be an issue. Digestibility is identified as a problem for some cereals (millet (Panicum miliaceum) and sorghum (Sorghum sp.)) and generally is poorly understood. Direct measurements of biological value in children are reviewed and scoring is considered. Various existing requirement values for amino acids and especially lysine are reviewed, and it is concluded that stable-isotope studies do not yet provide adequate alternative values to N balance data, which for lysine are robust after recalculation and adjustment. A new maintenance requirement pattern is developed, with higher values than those of Food and Agriculture Organization/World Health Organization/United Nations University (1985) but lower values than the Massachusetts Institute of Technology pattern (Young et al. 1989). Calculations of age-related amino acid requirements are based on most recent estimates of human growth and maintenance protein requirements, a tissue amino acid pattern and the new maintenance amino acid pattern. These values appear valid when used to score plant proteins, since they indicate values similar to or less than the biological value measured directly in young children. When used to score plant-based diets in India, no marked deficiencies are identified. All regions score > 1 for adults, whilst for children scores range from > 1, (Tamil Nadhu) from 6 months of age to 0·78 (West Bengal), rising to 0·9 in the 2-5 year old, consistent with reports that high-lysine maize supports similar weight and height growth to that of casein. Inadequate amino acid supply is not an issue with most cereal-based diets. Lysine: Protein scoring: Plant-based diets: ChildrenThe present paper reviews current knowledge relating to protein quality in the context of the meat or wheat debate. The question posed is: are the meat-free or low-meat plantbased diets consumed currently by minorities of vegetarians in the developed world and the majority of populations of the developing world adequate as sources of protein and amino acids for the various age-groups consuming them? The answer to this simple question is in fact difficult to formulate and subject to controversy due to uncertainty about amino acid requirements. The problem was recognized by Food and Agriculture Organization/World Health Organization (FAO/WHO; 1991) in their review of the assessment of protein quality. They recommended that the scoring pattern to be utilized for older children and for adults could be based on values previously adopted for the preschool child, but this recommendation was only made in the absence of agreement on any other suitable values, and was presented as a strict interim measure until a better set of values could be identified.The main reason for this problem is, in my view, because of the unsatisfactory nature of our understanding of N, protein and amino acid homeostasis. In thi...

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“…Flavonoids, in particular the flavonol quercetin (Cook & Saman, 1996;Hertog & Hollman, 1996;Wiseman, 1998), and phytooestrogens (Adlercreutz et al 1995;Adlercreutz, 1996;Cassidy, 1996;Wiseman, 1996Wiseman, , 1997Wiseman, , 1998Bingham et al 1998;Williams & Rutledge, 1998) such as the isoflavones genistein and daidzein, are the main focus of the present article. Some members of the flavonoid family, including the isoflavonoids and some of the flavones and flavanones, also belong to the phyto-oestrogen family (non-steroidal oestrogen-mimics derived from plants), which also includes a number of chalcones, coumestans, stilbenes and lignans (Wiseman, 1998).…”

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confidence: 99%

The bioavailability of non-nutrient plant factors: dietary flavonoids and phyto-oestrogens

Wiseman

1999

Proc. Nutr. Soc.

118

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The bioavailability in human subjects of non-nutrient plant factors, including dietary flavonoids and phyto-oestrogens, is of great importance relative to their reported health protective effects. These effects include protection against heart disease, and also in the case of the phyto-oestrogens, hormone-dependent cancers. Epidemiological studies have shown flavonoid intake (mostly quercetin) to be inversely associated with mortality from CHD. Quercetin is a potent antioxidant in vitro, and protection against the oxidative damage to LDL implicated in atherogenesis has been suggested as a possible mechanism. Human subjects can absorb significant amounts of quercetin (particularly in the glucoside form) and it would appear to be sufficiently bioavailable to act as an antioxidant in vivo; however, following our recent study (J O'Reilly, TAB Sanders and H Wiseman, unpublished results), it is currently less clear whether quercetin really can act as an antioxidant in vivo. The isoflavone phyto-oestrogens genistein and daidzein are much less effective antioxidants than quercetin in vitro, however, they are well-absorbed by human subjects and appear to be sufficiently bioavailable to act as antioxidants in vivo. In our recent study ) lower plasma isoprostane concentrations and increased resistance of LDL to oxidation were observed following the high-isoflavone dietary phase compared with the lowisoflavone dietary phase. Considerable inter-individual variation in isoflavone metabolite excretion has been observed, in particular the production of equol (the gut bacterial metabolite of daidzein; a more potent antioxidant and more oestrogenic than daidzein), and this appears to be influenced by habitual diet. Further studies on the bioavailability of these non-nutrient plant factors and related influencing factors are clearly still required.Phyto-oestrogens: Flavonoids: Bioavailability : Antioxidants: Heart Disease: Cancer Non-nutrient plant factors, including the dietary flavonoids and phyto-oestrogens, are currently being investigated to determine their importance in the prevention of major diseases, including heart disease and cancer.

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Physiological effects of phyto-oestrogens in relation to cancer and other human health risks

Cited by 123 publications

References 85 publications

Qualidade nutricional e escore químico de aminoácidos de diferentes fontes protéicas

Qualidade nutricional e escore químico de aminoácidos de diferentes fontes protéicas

The nutritional value of plant-based diets in relation to human amino acid and protein requirements

The bioavailability of non-nutrient plant factors: dietary flavonoids and phyto-oestrogens

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