Role of Apple Phytochemicals, Phloretin and Phloridzin, in Modulating Processes Related to Intestinal Inflammation

Zielińska, Danuta; Llopis, José Moisés Laparra; Zieliński, Henryk; Szawara-Nowak, Dorota; Giménez‐Bastida, Juan Antonio

doi:10.3390/nu11051173

Cited by 69 publications

(57 citation statements)

References 59 publications

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“…Flavonoids extracted from apple peel were implicated in the suppression of breast cancer and the growth of carcinogenic cells in the bronchi [George & Rupasinghe, 2017;Loung et al, 2019]. In turn, Zielińska et al [2019] proved the potential benefits of apple-derived polyphenols in modulating inflammation at the intestinal level. Apple extracts can also regulate carbohydrate metabolism through the inhibition of α-glucosidase activity, thereby potentially reducing the risk of type 2 diabetes development [Raphaelli et al, 2019].…”

Section: Apple Phenolic Compounds -The Biological Effectsmentioning

confidence: 96%

Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review

Starowicz¹,

Piskuła²,

Achrem–Achremowicz³

et al. 2020

Pol. J. Food Nutr. Sci.

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and high environmental pollution. The consumption of fruits and vegetables is highly recommended to support the body in this respect. The main antioxidants found in fruits and vegetables are A, E, and C vitamins; β-carotene; lycopene; and a diverse group of compounds named phenolics. Therefore, it is hard to select one specific compound responsible for health benefits. That is why, Ohr [2004] stated that "scientists are currently studying how mixtures of antioxidants … work together. They are looking for synergistic effects among individual antioxidants." The most important group of antioxidants is the phenolic compounds (Figure 1). They are organic chemical compounds with at least one phenol unit, represented by, i.a., tannins (hydrolysable and condensed), flavonoids, and lignans. Phenolic compounds can be found in a variety of plant species. Their high content is correlated with antioxidant activity, which decreases the risk of coronary disease and protects against neurodegeneration [Giacalone et al., 2015]. The positive effect of flavonoids on memory improvement was also studied [Whyte & Williams, 2011]. Of 12 epidemiological surveys about coronary heart disease risk assessment compared by Arts & Hollman [2005], seven demonstrated the protective effects of a diet enriched with polyphenols. An inverse relationship has also been determined between poly

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Section: Apple Phenolic Compounds -The Biological Effectsmentioning

confidence: 96%

Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review

Starowicz¹,

Piskuła²,

Achrem–Achremowicz³

et al. 2020

Pol. J. Food Nutr. Sci.

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“…However, procyanidins were found at their maximum in apple (40–89%) [ 17 ]. Dihydrochalcones containing Phloretin (Phlor) and phloridzin (Phldz) possess anti-cancer, anti-obesity, anti-diabetic, antioxidant, anti-ageing, stress, hyperglycemia, anti-microbial, and melanogenic activity and have the efficiency to counteract liver, lung, and intestinal inflammation [ 46 ]. Due to the antifungal property of phloridzin and its derivative F2 against pathogen Microsporum canis, they are found to be more suitable in dermo-cosmetic applications [ 47 ].…”

Section: Polyphenolsmentioning

confidence: 99%

Malus domestica: A Review on Nutritional Features, Chemical Composition, Traditional and Medicinal Value

Patočka

Bhardwaj

Klímová

et al. 2020

Plants

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Fruit-derived bioactive substances have been spotlighted as a regulator against various diseases due to their fewer side effects compared to chemical drugs. Among the most frequently consumed fruits, apple is a rich source of nutritional molecules and contains high levels of bioactive compounds. The main structural classes of apple constituents include polyphenols, polysaccharides (pectin), phytosterols, and pentacyclic triterpenes. Also, vitamins and trace elements complete the nutritional features of apple fruit. There is now considerable scientific evidence that these bioactive substances present in apple and peel have the potential to improve human health, for example contributing to preventing cardiovascular disease, diabetes, inflammation, and cancer. This review will focus on the current knowledge of bioactive substances in apple and their medicinal value for human health.

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“…These beneficial effects have been related to polyphenols, including phloretin and its glycoside phloridzin, compounds found exclusively in apples. Phloridzin can inhibit lipid peroxidation and has been proposed as antihyperglycemic and antihyperlipidemic agent in diabetes and potential therapeutic in obesity [33].…”

Section: Polyphenols Contentmentioning

confidence: 99%

Study of polyphenols, antioxidant capacity and minerals for the valorisation of ancient apple cultivars from Northeast Italy

Preti

Tarola

2020

Eur Food Res Technol

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Nutritional properties and quality of apple fruits can be related to presence of secondary metabolite contents such as phytochemicals and mineral elements. In this paper, eight polyphenols, four major minerals (Na, K, Mg, Ca), total phenolic content and antioxidant capacity were determined in fourteen ancient apple cultivars grown in Friuli Venezia Giulia (Northeast Italy) to highlight their nutraceutical properties. Both apple peel and pulp were examined separately and results were compared to those of six widespread commercial cultivars using principal component analysis. Ancient apples had much higher content in healthful compounds with respect to commercial varieties, particularly in the peel. Ancient cultivars showed a superior antioxidant capacity in peel (3- to 9- fold) and in pulp (2- to 5-fold) compared to commercial cultivars, with a good correlation with total phenolic content (R = 0.83 in peel and 0.69 in pulp). The polyphenols that mostly characterized the ancient apples pulp were catechins and flavonols. Regarding macro elements, K and Mg content were higher in ancient cultivars, while Na and Ca showed no significant differences. In the perspective of a sustainable economic and social development of local agricultural realities, these results contribute to the valorisation of ancient local apple cultivars as invaluable reservoir of genetic biodiversity to be promoted as functional food or exploited in breeding novel apple hybrids with high nutraceutical properties and better resistance to parasites.

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Role of Apple Phytochemicals, Phloretin and Phloridzin, in Modulating Processes Related to Intestinal Inflammation

Cited by 69 publications

References 59 publications

Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review

Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review

Malus domestica: A Review on Nutritional Features, Chemical Composition, Traditional and Medicinal Value

Study of polyphenols, antioxidant capacity and minerals for the valorisation of ancient apple cultivars from Northeast Italy

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