Potential Health Benefits of Blackcurrants

Miller, Rosalind J.; Putnam, Sophie; Edwards, Marilyn; Woodward, Gary; Kay, Colin D.

doi:10.1002/9781118635551.ch10

Cited by 3 publications

(3 citation statements)

References 291 publications

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“…; Miller et al . ). However, no conclusive evidence was available to account for the disappearance of the remaining 99% of ingested anthocyanins.…”

Section: New Insights Into Familiar Dietary Constituentsmentioning

confidence: 97%

“…The study explored the metabolism and bioavailability of a class of flavonoid called anthocyanins, which are found in red and purple foods in the diet, such as berries, wine, and many red and purple fruits and vegetables. When this work was first undertaken, the literature suggested that anthocyanins were poorly bioavailable, with most studies reporting <1% of consumed anthocyanins recoverable in blood and urine (Kay 2010;Miller et al 2013). At this time, researchers speculated that the low bioavailability resulted from poor absorption and chemical instability (Kay 2006;Woodward et al 2009;Miller et al 2013).…”

Section: New Insights Into Familiar Dietary Constituentsmentioning

confidence: 99%

“…When this work was first undertaken, the literature suggested that anthocyanins were poorly bioavailable, with most studies reporting <1% of consumed anthocyanins recoverable in blood and urine (Kay 2010;Miller et al 2013). At this time, researchers speculated that the low bioavailability resulted from poor absorption and chemical instability (Kay 2006;Woodward et al 2009;Miller et al 2013). However, no conclusive evidence was available to account for the disappearance of the remaining 99% of ingested anthocyanins.…”

Section: New Insights Into Familiar Dietary Constituentsmentioning

confidence: 99%

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Rethinking paradigms for studying mechanisms of action of plant bioactives

Kay

2015

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Many foods in our diets such as berries, tea, chocolate and wine contain flavonoids, which are natural components of plants. A substantial body of evidence supports the role of flavonoids in providing protection against cardio-metabolic diseases and disorders. Despite the nearly exponential growth in flavonoid research in the past 20 years, limited progress has been made in understanding how these dietary components work. Research initially focused on their antioxidant activity without taking into account their metabolism, which now appears extensive. This has provided a new research impetus to understand the biological activity of the flavonoid metabolites. Here, we outline recent research, which suggests a highly complex interplay between metabolism, intestinal microflora, the immune system and various tissues of our body.

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“…; Miller et al . ). However, no conclusive evidence was available to account for the disappearance of the remaining 99% of ingested anthocyanins.…”

Section: New Insights Into Familiar Dietary Constituentsmentioning

confidence: 97%

Section: New Insights Into Familiar Dietary Constituentsmentioning

confidence: 99%

Section: New Insights Into Familiar Dietary Constituentsmentioning

confidence: 99%

See 1 more Smart Citation

Rethinking paradigms for studying mechanisms of action of plant bioactives

Kay

2015

Nutrition Bulletin

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Antioxidants from Plant Sources and Free Radicals

Atasoy¹,

Yücel²

2022

Reactive Oxygen Species

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Today, many factors such as advancing technology, environmental pollution, radiation, contaminated water, pesticides, heavy metals, stress and oxygen metabolism in living cells inevitably cause the formation of free radicals in the human body. Free radicals are very reactive forms of oxygen that destroy the cells of the organism. This calls for cardiovascular disease, cancer, cataracts, diabetes and many more diseases. To provide solutions to these diseases, firstly, we can eliminate the negative effects of free radicals and prevent the formation of diseases. While there is an antioxidant defense system in the human body that can prevent this, the environmental factors encountered break down this defense resistance and sometimes make it inadequate. We can strengthen our weakened antioxidant defense systems by eating a natural and balanced diet and consuming fruits and vegetables containing antioxidants, thus preventing illness. Research shows that free radicals have a significant effect on aging, free radical damage can be controlled with adequate antioxidant defense, and optimal antioxidant nutrient intake can contribute to improved quality of life. This review is intended to highlight once again the importance of alternative antioxidants in the body to eliminate free radicals and their harmful effects.

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Nut Phytonutrients for Healthy Gut: Prebiotic Potential

Medhi¹,

Kalita²

2021

Nuts and Nut Products in Human Health and Nutrition

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Nuts are a combination of prebiotic fiber and phytonutrients and have antioxidant, anti-inflammatory effects. According to 2005 “My Pyramid” it has been grouped with the meat and bean group. Bioactive compounds of nuts such as resveratrol, phytosterols, phenolic acids, flavonoids, and carotenoids display synergistic effects on preventing many age related pathologies. Resveratrol has been reported to extend the lifespan in model organisms such as yeast, Drosophila and mouse. Reports propose nuts as the best substitute for red meat to reduce mortality risk. Macadamia nuts with a rich source of monounsaturated fats (oleic and palmitoleic acids) imparts cholesterol lowering effects thereby preventing coronary artery disease. Anacardic acid, a phenolic lipid found in cashew nut shells, is specifically enriched in metastatic melanoma patients in response to immunotherapy. The non-bio-accessible materials of nuts serve as a substrate for human gut microbiota. Regular Walnut enriched diet improves lipid content and enhances probiotic and butyrate producing bacteria composition in healthy individuals. This also reduces cardiovascular risk factors by promoting beneficial bacteria. Gut microbiota diversity studies report an enrichment with genera capable of producing short chain fatty acids (SCFA) following consumption of nuts. The prebiotic effect of nuts can be partly from refining butyrate producing bacteria composition. Hence an optimized diet rich with nuts can be an intervention for promoting a healthy microbiota population and thereby improving overall physiology.

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Potential Health Benefits of Blackcurrants

Cited by 3 publications

References 291 publications

Rethinking paradigms for studying mechanisms of action of plant bioactives

Rethinking paradigms for studying mechanisms of action of plant bioactives

Antioxidants from Plant Sources and Free Radicals

Nut Phytonutrients for Healthy Gut: Prebiotic Potential

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