Phytochemicals and health

Johnson, Ian T.

doi:10.1002/9781118464717.ch3

Cited by 11 publications

(8 citation statements)

References 75 publications

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“…It has been previously suggested that the antioxidant effects may be probably due to the phenolic contents considering the positive correlations between the phenolic content and DPPH radical scavenging [30]. Additionally, other phytochemicals (flavonoid, alkaloids, phenolic acid, tannin, anacardic acid and carotenoids) have equally been reported to enhance antioxidant potentials against free radicals and oxidative damage in the body [9,10,11,34]. There is also growing evidence suggesting that diets rich in fruits and vegetables may decrease the risk of chronic diseases owing to their high fiber and antioxidants (e.g., ascorbic acid and polyphenols) contents [35].…”

Section: Dpph Radical Scavenging Activities Of Cashew Extractsmentioning

confidence: 99%

Comparative Studies of the Phytochemical, Antioxidant and Antimicrobial Properties of Cashew Leaf, Bark and Fruits Extracts

Onuh¹,

Idoko²,

Yusufu³

et al. 2017

AJFN

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Extracts of the leaf, stem bark and fruit of cashew plants were investigated to determine their phytochemical, antioxidant and antimicrobial properties. Cashew leaves, stem barks and fruits of the Brazilian Jumbo variety were processed, extracted and analyzed for their phytochemical, antioxidant and antimicrobial activities. The results showed that the phytochemical contents varied significantly between the sample extracts. Carotenoids content of cashew extracts are 88.86, 125.93 and 100.33 mg/g for the leaf, bark and fruit respectively. The stem bark extract showed significantly highest tannin content (2.01 mg/g) compared to the cashew fruit extract (1.56 mg/g) and cashew leaf extract (1.19 mg/g). Total phenolic content of the cashew plant parts varied significantly from 103.92 -983 .23 mg/g sample of the extract with the leaf extract having significantly lowest value while the fruit had the highest value. Cashew fruit extract exhibited significantly highest percentage DPPH scavenging activity at all concentrations. There was a positive correlation between the total phenolic content and antioxidant activities of cashew extracts suggesting that the phenolic content may directly influence the antioxidant activities. Extracts of cashew leaves and stem barks exhibited appreciable inhibition on all human pathogens screened compared to the fruit extract which was only active against salmonella typhi. Cashew extracts could therefore be used as a potential source of ingredients in the development of nutraceuticals and functional foods for the control, management and treatment of health disorders.

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Section: Dpph Radical Scavenging Activities Of Cashew Extractsmentioning

confidence: 99%

Comparative Studies of the Phytochemical, Antioxidant and Antimicrobial Properties of Cashew Leaf, Bark and Fruits Extracts

Onuh¹,

Idoko²,

Yusufu³

et al. 2017

AJFN

View full text Add to dashboard Cite

show abstract

“…Fruits and vegetables based nutraceuticals and functional foods have the potentials to alleviate the dietary challenges of target populations owing to their natural therapeutic capacities against terminal degenerative diseases [4,5]. Consequently, attention is being focused on food based bioactive and functional ingredients as one of the primary vehicles for attainment of this goal for consumers from diverse socio-economic communities owing to the fact that they exert a positive impact on health and longevity [5,6]. However, fruits and vegetables processing industries generates million tons of wastes and food processing by-products annually that are creating huge disposal problems and aggravating environmental pollution [7].…”

Section: Introductionmentioning

confidence: 99%

“…Thus, the disposal of these wastes and by-products in an efficient, proper and inexpensive manner is one of the basic requirements for a friendly ecosystem. Interestingly, industrial residues especially from fruits and vegetables peels are often considered a concentrated source of phyto-nutrients and have subsequently acquired the attention of scientists, researchers and processors [6,8,9].…”

Section: Introductionmentioning

confidence: 99%

“…They are believed to offer various health benefits [6,11]. Natural or food-derived antioxidants are gaining popularity owing to their cheap cost, safe status and effectiveness in the physiological system [6,12]. These compounds act as free radical scavengers, metal chelators, free radical chain reaction and oxidative enzymes inhibitors and antioxidant enzyme cofactors [5,12].…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Evaluation of the Nutritional, Phytochemical and Antioxidant Properties of the Peels of Some Selected Mango Varieties

Onuh¹,

Momoh²,

Egwujeh³

et al. 2017

AJFST

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Peels of 3 varieties of mango (Julie, Peter and Paparanda) were evaluated to determine the effects of varietal differences on the nutritional, phytochemical and antioxidant properties of peels of the selected varieties. Peels from moderately ripe mango fruits were processed into mango peel flour and analyzed for their nutritional, phytochemical and antioxidant properties. The results showed that mango varieties significantly differ from each other in their nutritional compositions. Peter variety had significantly highest values in both vitamins A (β-carotene) and C while Paparanda variety had significantly lowest values. Beta-carotene content of mango peels significantly ranged from 9.14 to 11.98 µg/g while the vitamin C content ranged from 21.66 µg/g to 51.54 µg/g. There is also great variation in the phytochemical compositions of the peels of the different varieties suggesting that they might have bioactive and functional properties. DPPH scavenging activities of the mango peels are significantly different from each and are also concentration dependent. They correlated with the vitamin C and polyphenolic content. Mango peels could therefore offer low-cost dietary supplements for low income groups as well as serve as potential source of functional ingredient in processed foods for the control, management and treatment of oxidative stress induced health disorders.

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Phenolic and Other Bioactive Compounds from Vegetable and Fruit Waste: Extraction Methods and Their Possible Utilization

Sooch

Mann

Sharma

et al. 2022

Fruits and Vegetable Wastes

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Phytochemicals and health

Cited by 11 publications

References 75 publications

Comparative Studies of the Phytochemical, Antioxidant and Antimicrobial Properties of Cashew Leaf, Bark and Fruits Extracts

Comparative Studies of the Phytochemical, Antioxidant and Antimicrobial Properties of Cashew Leaf, Bark and Fruits Extracts

Evaluation of the Nutritional, Phytochemical and Antioxidant Properties of the Peels of Some Selected Mango Varieties

Phenolic and Other Bioactive Compounds from Vegetable and Fruit Waste: Extraction Methods and Their Possible Utilization

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