Plant Phenolics as Dietary Antioxidants: Insights on Their Biosynthesis, Sources, Health-Promoting Effects, Sustainable Production, and Effects on Lipid Oxidation

García-Pérez, Pascual; Gallego, Pedro Pablo Ferrer

doi:10.1007/978-3-030-87222-9_18

Cited by 8 publications

(4 citation statements)

References 81 publications

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“…Therefore, the comparatively better entrapment yield and the retainment of antioxidant activity after the co-crystallization process suggest that the CC-PE can be used as a functional food since it carries polyphenolic compounds that promote health. Polyphenolics are very important in promoting health and, at the same time, treating diseases [ 26 , 27 , 28 , 29 ].…”

Section: Resultsmentioning

confidence: 99%

Extraction and Encapsulation of Phytocompounds of Poniol Fruit via Co-Crystallization: Physicochemical Properties and Characterization

Ali

Dash²,

Pandey

et al. 2023

Molecules

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Poniol (Flacourtia jangomas) has beneficial health effects due to its high polyphenolic and good antioxidant activity content. This study aimed to encapsulate the Poniol fruit ethanolic extract to the sucrose matrix using the co-crystallization process and analyze the physicochemical properties of the co-crystalized product. The physicochemical property characterization of the sucrose co-crystallized with the Poniol extract (CC-PE) and the recrystallized sucrose (RC) samples was carried out through analyzing the total phenolic content (TPC), antioxidant activity, loading capacity, entrapment yield, bulk and traped densities, hygroscopicity, solubilization time, flowability, DSC, XRD, FTIR, and SEM. The result revealed that the CC-PE product had a good entrapment yield (76.38%) and could retain the TPC (29.25 mg GAE/100 g) and antioxidant properties (65.10%) even after the co-crystallization process. Compared to the RC sample, the results also showed that the CC-PE had relatively higher flowability and bulk density, lower hygroscopicity, and solubilization time, which are desirable properties for a powder product. The SEM analysis showed that the CC-PE sample has cavities or pores in the sucrose cubic crystals, which proposed that the entrapment was better. The XRD, DSC, and FTIR analyses also showed no changes in the sucrose crystal structure, thermal properties, and functional group bonding structure, respectively. From the results, we can conclude that co-crystallization increased sucrose’s functional properties, and the co-crystallized product can be used as a carrier for phytochemical compounds. The CC-PE product with improved properties can also be utilized to develop nutraceuticals, functional foods, and pharmaceuticals.

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Section: Resultsmentioning

confidence: 99%

Extraction and Encapsulation of Phytocompounds of Poniol Fruit via Co-Crystallization: Physicochemical Properties and Characterization

Ali

Dash²,

Pandey

et al. 2023

Molecules

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“…Moreover, the same authors reported an increase in the accumulation of flavonoids due to mixed fermentation, agreeing with present findings. Overall, the polyphenols enrichment associated with LAB + SC fermentation may suggest an enhancement of the nutritional value of rye doughs, given the biological activities of these compounds as multifaceted bioactive compounds, acting as antioxidant, anti-inflammatory, antitumor and antimicrobial agents, among other health-promoting properties [42].…”

Section: Discussionmentioning

confidence: 99%

Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs

Mancino

Carnevali

Terzi³

et al. 2023

Foods

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A multi-omics approach was adopted to investigate the impact of lactic acid fermentation and seed germination on the composition and physicochemical properties of rye doughs. Doughs were prepared with either native or germinated rye flour and fermented with Saccharomyces cerevisiae, combined or not with a sourdough starter including Limosilactobacillus fermentum, Weissella confusa and Weissella cibaria. LAB fermentation significantly increased total titrable acidity and dough rise regardless of the flour used. Targeted metagenomics revealed a strong impact of germination on the bacterial community profile of sprouted rye flour. Doughs made with germinated rye displayed higher levels of Latilactobacillus curvatus, while native rye doughs were associated with higher proportions of Lactoplantibacillus plantarum. The oligosaccharide profile of rye doughs indicated a lower carbohydrate content in native doughs as compared to the sprouted counterparts. Mixed fermentation promoted a consistent decrease in both monosaccharides and low-polymerization degree (PD)-oligosaccharides, but not in high-PD carbohydrates. Untargeted metabolomic analysis showed that native and germinated rye doughs differed in the relative abundance of phenolic compounds, terpenoids, and phospholipids. Sourdough fermentation promoted the accumulation of terpenoids, phenolic compounds and proteinogenic and non-proteinogenic amino acids. Present findings offer an integrated perspective on rye dough as a multi-constituent system and on cereal-sourced bioactive compounds potentially affecting the functional properties of derived food products.

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“…Quercetin (3, 5, 7, 3′, 4′-pentahydroxyflavone) is a member of the flavonoids family and one of the most prominent dietary antioxidants [ 164 ]. It can be found in various meals, including vegetables, fruits, tea, and wine, as well as a variety of healthy goods [ 165 ].…”

Section: Natural Products Targeting Nadph Oxidase Pathway In Cardiova...mentioning

confidence: 99%

Natural Bioactive Compounds Targeting NADPH Oxidase Pathway in Cardiovascular Diseases

et al. 2023

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Cardiovascular disease (CVD) is the leading cause of death worldwide, in both developed and developing countries. According to the WHO report, the morbidity and mortality caused by CVD will continue to rise with the estimation of death going up to 22.2 million in 2030. NADPH oxidase (NOX)-derived reactive oxygen species (ROS) production induces endothelial nitric oxide synthase (eNOS) uncoupling and mitochondrial dysfunction, resulting in sustained oxidative stress and the development of cardiovascular diseases. Seven distinct members of the family have been identified of which four (namely, NOX1, 2, 4 and 5) may have cardiovascular functions. Currently, the treatment and management plan for patients with CVDs mainly depends on the drugs. However, prolonged use of prescribed drugs may cause adverse drug reactions. Therefore, it is crucial to find alternative treatment options with lesser adverse effects. Natural products have been gaining interest as complementary therapy for CVDs over the past decade due to their wide range of medicinal properties, including antioxidants. These might be due to their potent active ingredients, such as flavonoid and phenolic compounds. Numerous natural compounds have been demonstrated to have advantageous effects on cardiovascular disease via NADPH cascade. This review highlights the potential of natural products targeting NOX-derived ROS generation in treating CVDs. Emphasis is put on the activation of the oxidases, including upstream or downstream signalling events.

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Plant Phenolics as Dietary Antioxidants: Insights on Their Biosynthesis, Sources, Health-Promoting Effects, Sustainable Production, and Effects on Lipid Oxidation

Cited by 8 publications

References 81 publications

Extraction and Encapsulation of Phytocompounds of Poniol Fruit via Co-Crystallization: Physicochemical Properties and Characterization

Extraction and Encapsulation of Phytocompounds of Poniol Fruit via Co-Crystallization: Physicochemical Properties and Characterization

Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs

Natural Bioactive Compounds Targeting NADPH Oxidase Pathway in Cardiovascular Diseases

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