Phenolic Compounds in Botanical Extracts Used in Foods, Flavors, Cosmetics, and Pharmaceuticals

Abstract

Phenolic compounds constitute by far the largest and most widespread group of secondary plant products. They display a great variety of structures, ranging from simple compounds containing a single aromatic ring to highly complex polymeric substances such as tannins and lignin. Many drug plants are still used today just as much as in the dim past. Although we have learned only in recent decades to master the art of extraction, separation, isolation and structure elucidation thereby arriving at the true active principles of many plants, the modern use of isolated, standardized and precisely dosed isolates or secondary synthetic products is often similar to the use of the whole plant extract. This text illustrates phenolic plants which are indicative of the great potential provided by the use of the plants. Many are known only from the medical aspect, but many others are used to a much greater extent for beverages, spices and through perfumery cosmetics. Ginger and Hops are used pharmaceutically, but much larger amounts are used in the beverage industry. Thyme is a useful gastric agent, but is indispensable for flavoring and oral hygiene. However, phenolic plants of one type or another are used daily by each of us in the form of medicines, cosmetics or spices.Outlined below are certain characteristics of the chemistry, pharmacology and sources of several plant extractives and constituents of current interest to the food, drug and cosmetic industries. Most contain phenolic structure types which play a role in their uses. ARTICHOKE: (CunaAa tcoiumu* L, {yomliy Compowtae,)Artichoke is a perennial, herbaceous plant of Mediterranean origin. The cauline leaves are the part of the plant used contain chlorogenic acid, l,3-di-0-caffeylquinic acid, (cynarine), cryptochlorogenic, neochlorogenic, 3,5-di-0-caffeylquinic acids, caffeic acid and three flavonoids (luteolin 4'-0-glucoside, luteolin 7-0-glucoside and luteolin 7-0-rhamno-glucoside. (Fig.l) The artichoke was popular in Roman time, both for its therapeutic properties,

Natural antimicrobials from plants

“…In general the occurrence of phenolics in different plants and parts thereof (Harborne, 1980;Terazawa, 1986;Tsukamoto et al, 1985;Beuchat and Golden, 1989;Bailey et al, 1990;Khurana, 1992;Okuda et al, 1992;Omar, 1992;Shahidi, 1992;Tassou, 1993) as well as their potential antimicrobial action in different broth media have been demonstrated by many workers using a variety of solvents (Table 4.4) and test organisms (Table 4.5) (Davidson, 1983;Rodriguez et al, 1988;Tassou, 1993). Surprisingly, the antimicrobial action of the antioxidant phenolics, such as butylated hydroxy toluene (BHT) , butylated hydroxyanisole (BHA) , propylgallate (PG) and 2-tert-butylhydroquinone (TBHQ) as well as parabens (alkyl esters of p-hydroxybenzoic acid) have been examined to a limited extent compared to the studies with the naturally occurring ones .…”

“…Indeed the antimicrobial action of the naturally occurring phenolics from olives, tea and coffee have been studied in more detail than those from other sources (see Table 4.3) (Toda et al, 1989(Toda et al, , 1991Diker et al, 1991;Table 4.3 Naturally occurring phenols and phenolic compounds from different plants; Oleaceae (1), skin and seeds of wine grapes (2), avocado (3), tea (4), spices (5), Brassica oilseeds (6), artichoke (7), Berberis (8), hops (9), thymol (10), chicory (11), vanilla (12), sesame oil (13) Based on Ragazzi and Veronese (1967);Vazquez Roncero et al (1974);Fedeli and Camurati (1974);Fedeli (1977), Fleuriet et al (1984); Amiot et al (1986); Gariboldi et al (1986); Robichaud and Noble (1990); Torres et al (1987);Liang et al (1990);Terazawa (1986);Shahidi (1992); Omar (1992); Fu et al (1992); Spanos et al (1990); Babic et al (1993). Tranter et al, 1993).…”

Dissection of Dynamic Transcriptome Landscape of Leaf, Bract, and Lupulin Gland in Hop (Humulus lupulus L.)

“…These compounds are vital ingredients in the brewing industry as a source of bitter flavor, herbal aromas, and natural preservative. Nevertheless, the secondary metabolites of the hop has a long history of utilization for medicinal purposes due to their diverse bioactivities, such as anti-carcinogenic [1], antiinflammatory [2], antimicrobials [3], antioxidant [4], antiglycemic [5], neuroprotective [6], anxiolytic, and sedative effects [7]. In addition to cones, the glandular trichomes are present in lower density on the lower leaf epidermis ( Figure 1A), differ morphologically from those present in cones [8], contain low but detectable levels of hop acids, terpenes, xanthohumol and flavonols and serve as the primary site of trichome-specific secondary metabolite biosynthesis [9].…”

Miscellaneous phenols in foods and beverages - nature, occurrence and dietary burden

“…The analysis, occurrence and chemistry of curcuminoids have been reviewed 102. These cinnamoyl‐methane compounds are characteristic of ginger and turmeric103–106 and originally attracted attention because of their colouring and flavouring properties107 but more recently also for their putative antioxidant, anti‐inflammatory and anti‐carcinogenic properties 105. 108, 109 Ground turmeric typically contains 3–8% curcuminoids with some 30–40% in turmeric oleoresin 49…”

“…Some members of the Lamiaceae (oregano, rosemary, sage, thyme) contain phenols that are synthesised by aromatisation of terpenes, for example thymol (4‐isopropylphenol), carnosic acid, carnosol, rosmanol rosmariquinone and rosmaridiphenol 49. 107, 118–122 Rosemary leaf extract at 1% of the diet has been reported to have anticarcinogenic effects in mice challenged with DMBA 123. Such extracts induce glutathione S ‐transferase and quinone reductase in rats in vivo and in cultured human cells where it also inhibits P450 1A1.…”