Phenolic compounds and biological rhythms: Who takes the lead?

Antioxidant and Starch-Hydrolyzing Enzymes Inhibitory Properties of Striga-Resistant Yellow-Orange Maize Hybrids

“…The higher levels of total phenolics, total flavonoids, and tannins observed in the six pipeline Striga-resistant yellow-orange maize hybrids, relative to values in the existing literature for these polyphenolics in non-Striga-resistant yellow maize genotypes may be linked to possible differences in their genetic makeup [3]. It is well-known that the biosynthesis of polyphenolics and other plant secondary metabolites increases in the presence of stressors as a cellular defense and/or adaptive mechanism by the plant to withstand unfavorable conditions [16,18]. Moreover, Striga seed germination is stimulated by the production of strigolactones (plant hormones) in the roots of the maize plant, which the plant releases under stress [19].…”

“…Phytic acid possesses antioxidant activity, in addition to its inhibitory effect against the development of kidney stones [24], as well as anti-cancer properties [25]. The antioxidant properties of the bioactive components, especially the phenolic constituents (flavonoids and tannins) in the Striga-resistant yellow-orange maize hybrids, may also prevent and/or decelerate the oxidative degradation of some endogenous nutrients in the maize that are highly prone to oxidation, such as unsaturated fatty acids and vitamins [16]. Furthermore, the bioactive components in the Striga-resistant yellow-orange maize hybrids may reduce the rate at which some toxic oxidative products are formed, thus maintaining the nutritional quality and extending the shelf-life of food products [26] made from them.…”

“…Among the bioactive compounds in orange maize grain, the antioxidant [13,14] and digestive enzymes inhibitory activities [15] were reported to depend on the phenolic compounds, which exist mainly in the bound form. In addition, phenolic compounds are known to possess several other bioactivities such as inhibition of xanthine oxidase and angiotensin 1-converting enzymes, which are implicated in the pathogenesis of gout and rennin-dependent hypertension, respectively [11], and anti-inflammatory, antimicrobial, anti-cancer, anti-Alzheimer and anti-allergic properties among other biological activities [16]. Hence, phenolic compounds from dietary sources are attracting a great deal of attention from both scientists and consumers because of their benefits to human health [16].…”

Customized Deep Eutectic Solvents as Green Extractants for Ultrasonic-Assisted Enhanced Extraction of Phenolic Antioxidants from Dogbane Leaf-Tea

“…Among them, phenolics are the major active constituents of DLT extracts, which have anti-oxidant, anti-hypoglycemic, anti-hypotensive, anti-depressant, blood lipid regulation, and liver protection effects [5]. Considering their benefits to human health, phenolic compounds are usually used as natural additives in food industry [6][7][8].…”

Effect of Endogenous Lipids and Proteins on the Antioxidant, in vitro Starch Digestibility, and Pasting Properties of Sorghum Flour

“…In addition to their antioxidant activity, these bioactive constituents also possess other important health benefits. The polyphenolic compounds (tannins and flavonoids), for instance, are prominent for their anti-inflammatory, anti-cancer, anti-microbial, anti-Alzheimer's, anti-allergic, anti-diabetic, and anti-hypertensive activities among other health benefits ( 8 , 35 ). Furthermore, the antioxidant properties of these bioactive constituents, especially the phenolic compounds, prevent the oxidative degradation of some nutrients that are highly susceptible to oxidation, such as vitamins and unsaturated fatty acids ( 36 ), and retard the formation of some toxic oxidative products, thereby maintaining the nutritional quality and extending the shelf-life of food products ( 35 ).…”