Characteristics and Health Benefits of Phytochemicals

Leitzmann, Claus

doi:10.1159/000444063

Cited by 103 publications

(89 citation statements)

References 23 publications

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“…Species of the Lamiaceae family have been known to contain antioxidant active components such as phenolics and flavonoids (Skendi, Irakli, & Chatzopoulou, ). These compounds are highly effective scavengers of most oxidizing molecules, including singlet oxygen, and various other free radicals implicated in several diseases (Bravo, ; Leitzmann, ; Rodriguez‐Mateos et al, ). They suppress the reactive oxygen formation, chelate trace elements involved in the free‐radical production, scavenge reactive species and up‐regulate and protect antioxidant defences (Agati, Azzarello, Pollastri, & Tattini, ).…”

Section: Introductionmentioning

confidence: 99%

Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content

Skendi¹,

Irakli²,

Chatzopoulou³

et al. 2019

J Food Biochem

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The incorporation of aromatic plants of Lamiaceae family (oregano, thyme, and Satureja) in a wheat bread was investigated for the effect on the total phenolics, the profile of phenolics, and their free radical scavenging activities. In addition, the influence on dough and bread quality characteristics such as color, gas cells structure, bread texture, degree of staling, and acceptability to consumers was studied. The volume of the fortified breads with dried aromatic plants was slightly decreased and their crumbs were firmer and darker than that of the control bread, yet sensory testing panelists scored them as more aromatic and better tasting. Aromatic plants increased the content of bioactive and antioxidant compounds in the bread though the baking procedure negatively affected the level of these compounds; incorporation of the herbs in a dry form was more effective. The major phenolics detected were carvacrol, rosmarinic acid, and naringenin which have potential health benefits for the consumer. Practical applications The aromatic plants of the Lamiaceae family are very rich in phytochemicals with high antioxidant activity. Wheat grains contain significant levels of natural antioxidants such as ferulic acid, tocopherols, and tocotrienols. In contrast, the content of these phytochemicals in the refined flour that is used for the production of traditional bread is much lower since the bran and embryo fractions rich in those compounds are removed during the milling process. The introduction of phytochemicals in the bread recipe will increase the nutritional quality of the final bread and at the same time increase the daily intake of substances with health benefits since bread is consumed daily. Consumption of breads enriched with aromatic plants could be a new way to deliver valuable phytochemicals to consumers and fulfill the increasing consumers' demand for functional foods.

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Section: Introductionmentioning

confidence: 99%

Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content

Skendi¹,

Irakli²,

Chatzopoulou³

et al. 2019

J Food Biochem

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“…Following a rich phytochemical diet abundantly found in fruits, vegetables, nuts, and whole grains possesses several health protective benefits [49]. Phytochemicals in food science refer to a variety of plant ingredients which have different structures capable of promoting health [50]. Phytochemicals, known as secondary metabolites, are non-nutritive bioactive chemical compounds produced by plants [51].…”

Section: Phytochemicalsmentioning

confidence: 99%

Phytochemicals and Gastrointestinal Cancer: Cellular Mechanisms and Effects to Change Cancer Progression

2020

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Gastrointestinal (GI) cancer is a prevailing global health disease with a high incidence rate which varies by region. It is a huge economic burden on health care providers. GI cancer affects different organs in the body such as the gastric organs, colon, esophagus, intestine, and pancreas. Internal and external factors like smoking, obesity, urbanization, genetic mutations, and prevalence of Helicobacter pylori and Hepatitis B and Hepatitis C viral infections could increase the risk of GI cancer. Phytochemicals are non-nutritive bioactive secondary compounds abundantly found in fruits, grains, and vegetables. Consumption of phytochemicals may protect against chronic diseases like cardiovascular disease, neurodegenerative disease, and cancer. Multiple studies have assessed the chemoprotective effect of selected phytochemicals in GI cancer, offering support to their potential towards reducing the pathogenesis of the disease. The aim of this review was to summarize the current knowledge addressing the anti-cancerous effects of selected dietary phytochemicals on GI cancer and their molecular activities on selected mechanisms, i.e., nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB), detoxification enzymes, adenosine monophosphate activated protein kinase (AMPK), wingless-related integration site/β-catenin (wingless-related integration site (Wnt) β-catenin, cell apoptosis, phosphoinositide 3-kinases (PI3K)/ protein kinase B AKT/ mammalian target of rapamycin (mTOR), and mitogen-activated protein kinase (MAPK). In this review phytochemicals were classified into four main categories: (i) carotenoids, including lutein, lycopene, and β-carotene; (ii) proanthocyanidins, including quercetin and ellagic acid; (iii) organosulfur compounds, including allicin, allyl propyl disulphide, asparagusic acid, and sulforaphane; and (iv) other phytochemicals including pectin, curcumins, p-coumaric acid and ferulic acid. Overall, phytochemicals improve cancer prognosis through the downregulation of β-catenin phosphorylation, therefore enhancing apoptosis, and upregulation of the AMPK pathway, which supports cellular homeostasis. Nevertheless, more studies are needed to provide a better understanding of the mechanism of cancer treatment using phytochemicals and possible side effects associated with this approach.

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“…Originally, these vital compounds are synthesised by plants to help them thrive, thus killing competitors and pathogens. According to [50], phytochemicals are natural substances and are synthesised by plants neither via energy metabolism nor in anabolic or catabolic metabolism but only in specific cell types. In a quantitative analysis, [51] indicated (%) that prekese had saponin (5.670 ± 0.294), tannin (3.194 ± 0.323), flavonoid (0.073 ± 0.002), alkaloids (0.633 ± 0.057), phenol (0.373 ± 0.013), and glycosides (0.0072 ± 0.0002).…”

Section: Phytochemical Compositionmentioning

confidence: 99%

Potential Application of Tetrapleura tetraptera and Hibiscus sabdariffa (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional Properties

Adadi

Kanwugu

2020

Beverages

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Sorghum beer (pito) is an indigenous alcoholic beverage peculiar to northern Ghana and parts of other West African countries. It is overwhelmed with calories, essential amino acids (such as lysine, etc.), B-group vitamins, and minerals. In recent years, there has been a growing demand for highly flavoured yet functional pito in Ghana; however, the local producers lack the prerequisite scientific expertise in designing such products. We propose the utilization of Tetrapleura tetraptera (TT) and Hibiscus sabdariffa (HS) as cheap and readily available materials in designing functional flavoured pito. The addition of TT and HS would not alter the fermentation profile but rather augment the starter with nutrients, thus improving the fermentation performance and shelf life of the final pito. In vitro and in vivo studies provide substantive evidence of antioxidant, nephro-and hepato-protective, renal/diuretic effect, anticholesterol, antidiabetic, and antihypertensive effects among others of the TT and HS, hence enriching the pito with health-promoting factors and consequently boosting the health of the consumer. Herein, we summarise the phytochemical, biological, pharmacological, and toxicological aspects of TT and HS as well as the technology involved in brewing the novel bioactive-flavoured pito. In addition, we also report the incidence of heavy metal in conventional pito.

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Characteristics and Health Benefits of Phytochemicals

Cited by 103 publications

References 23 publications

Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content

Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content

Phytochemicals and Gastrointestinal Cancer: Cellular Mechanisms and Effects to Change Cancer Progression

Potential Application of Tetrapleura tetraptera and Hibiscus sabdariffa (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional Properties

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