Smart Combinations of Bioactive Compounds in Fruits and Vegetables May Guide New Strategies for Personalized Prevention of Chronic Diseases

Breda, Simone G. van; Kok, Theo M. C. M. de

doi:10.1002/mnfr.201700597

Cited by 81 publications

(49 citation statements)

References 81 publications

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“…Vegetables contain many nutrients and phytochemicals that have been proposed to have cardiovascular health benefits [ 18 ]. Phytochemicals are compounds found in plant-based foods that have previously been considered non-essential components of the diet [ 19 ]. However, emerging evidence suggests phytochemicals extend benefits beyond that of basic nutrients and may be a vital part of a healthy diet [ 18 ].…”

Section: Nutrients and Phytochemicals In Vegetablesmentioning

confidence: 99%

“…However, emerging evidence suggests phytochemicals extend benefits beyond that of basic nutrients and may be a vital part of a healthy diet [ 18 ]. Phytochemicals are produced by plants to reduce the risks of environmental stresses, such as insect attacks; however, when consumed by humans, they may exhibit a wide range of health benefits [ 19 ]. While over 20,000 phytochemicals have been identified in plant foods [ 20 ], a large percentage remain unknown or are poorly understood [ 21 ].…”

Section: Nutrients and Phytochemicals In Vegetablesmentioning

confidence: 99%

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Cardiovascular Health Benefits of Specific Vegetable Types: A Narrative Review

et al. 2018

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Adequate vegetable consumption is one of the cornerstones of a healthy diet. The recommendation to increase vegetable intake is part of most dietary guidelines. Despite widespread and long-running public health messages to increase vegetable intake, similar to other countries worldwide, less than 1 in 10 adult Australians manage to meet target advice. Dietary guidelines are predominantly based on studies linking diets high in vegetables with lower risk of chronic diseases. Identifying vegetables with the strongest health benefits and incorporating these into dietary recommendations may enhance public health initiatives around vegetable intake. These enhanced public health initiatives would be targeted at reducing the risk of chronic diseases, such as cardiovascular diseases (CVD). Specific vegetable types contain high levels of particular nutrients and phytochemicals linked with cardiovascular health benefits. However, it is not clear if increasing intake of these specific vegetable types will result in larger benefits on risk of chronic diseases. This review presents an overview of the evidence for the relationships of specific types of vegetables, including leafy green, cruciferous, allium, yellow-orange-red and legumes, with subclinical and clinical CVD outcomes in observational epidemiological studies.

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Section: Nutrients and Phytochemicals In Vegetablesmentioning

confidence: 99%

Section: Nutrients and Phytochemicals In Vegetablesmentioning

confidence: 99%

Cardiovascular Health Benefits of Specific Vegetable Types: A Narrative Review

et al. 2018

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“…More studies should be conducted to affirm these in fruit extracts, and determine the optimal effective dosage when used alone as probiotic supplement, or in combination with other drugs or phytochemical mixtures to clear H. pylori infection and ultimately, induce healing of PUD. The use of phytochemical mixtures, at an optimal amount, have been reported to render a synergistic effect in treating chronic diseases including cancers ( Breda and Kok, 2017 ). Despite that, no other investigations have been carried out to determine the effect when two or more types of polysaccharides or terpenoids are combined in treating diseases, except the demonstration that a mixture of blueberry and apple juices could confer increased protection against ex vivo induced hydrogen peroxide (H 2 O 2 ) oxidative DNA damage in 168 healthy volunteers ( Breda and Kok, 2017 ).…”

Section: Future Prospects Of Polysaccharides and Terpenoids For Pudmentioning

confidence: 99%

Fruit-Derived Polysaccharides and Terpenoids: Recent Update on the Gastroprotective Effects and Mechanisms

et al. 2018

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Ulceration in the stomach develops in peptic ulcer disease when there is a loss of protective mucosal layers, particularly in Helicobacter pylori infection. Antibiotic therapy has failed to eradicate and impede the colonization of H. pylori. Despite given treatment, recurrent bleeding can occur and lead to death in the affected individual. The disease progression is also related to the non-steroidal inflammatory drug and stress. There are extensive research efforts to identify the gastroprotective property from various alkaloids, flavonoids, and tannins compounds from plants and marine. These natural products are believed to be safe for consumption. However, not much attention was given to summarize the carbohydrate and terpenoidal anti-ulcer compounds. Hence, this review will cover the possible mechanisms and information about acidic hydroxylans, arabinogalactan and rhamnogalacturon; and limonene, pinene, lupeol, citral, ursolic acid and nomilin to exemplify on the gastroprotective properties of polysaccharides and terpenoid, respectively, obtained from fruits. These compounds could act as a prebiotic to prevent the inhabitation of H. pylori, modulate the inflammation, suppress gastric cancer growth, and capable of stimulating the reparative mechanisms on the affected regions. Finally, this review provides the future research prospects of these natural compounds in an effort to develop new therapy for gastrointestinal tissue healing.

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“…The use of natural plant extracts as functional food ingredients is gaining interest due to both their impacts on welfare and health security (Piątkowska & Rusiecka‐Ziółkowska, ), for example, as an alternative to antibiotics in animal production, and their potential to prevent chronic diseases in humans (van Breda & de Kok, ). Besides an obvious postingestive impact on microbiota (Cairo et al., ; Dudek‐Wicher, Junka, & Bartoszewicz, ), intestinal physiology (Patra, Amasheh, & Aschenbach, ), hormonal regulation (Bower, Real Hernandez, Berhow, & de Mejia, ), and immunity (Williams et al., ), food ingredients from natural plant extracts might also act directly on exteroception, and notably olfaction.…”

Section: Introductionmentioning

confidence: 99%

fMRI‐Based Brain Responses to Olfactory Stimulation with Two Putatively Orexigenic Functional Food Ingredients at Two Different Concentrations in the Pig Model

Coquery¹,

Menneson

Meurice³

et al. 2019

Journal of Food Science

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Natural plant extracts are increasingly used as functional feed ingredients in animal husbandry and food ingredients in human alternative medicine to improve welfare and health. We investigated in 20 growing pigs via functional magnetic resonance imaging (fMRI) the brain blood oxygen level–dependent (BOLD) responses to olfactory stimulation with two sensory functional feed ingredients, A and B, at two different concentrations. Functional ingredient A contained extracts from Citrus sinensis (60% to 80%), and ingredient B contained a mixture of extracts Oreganum vulgarae (40% to 55%) and Cymbopogon flexuosus (20% to 25%). Increased concentration of ingredients induced a higher activation in reward and cognitive areas compared to lower concentrations. Moreover, considering both ingredients at the highest concentration, the ingredient A elicited higher brain responses in brain areas involved in hedonism/pleasantness compared to ingredient B, and more specifically in the caudate nucleus and orbitofrontal cortex. Our findings shed new light in the scope of emotion regulation through olfactory modulation via sensory functional ingredients, which opens the way to further preclinical studies in animal models and translational research in the context of nutrition, welfare, and health. Practical Application Functional food/feed ingredients are gaining interest for improving health and welfare in humans and animals. Besides representing an alternative to antibiotics for example, food ingredients and their sensory characteristics might have a positive impact on emotions and consequently on well‐being. Functional brain imaging in large animals such as in the pig model is a promising approach to investigate the central and behavioural effects of food ingredients, and determine the most effective blends and concentrations to modulate internal and emotional states.

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Smart Combinations of Bioactive Compounds in Fruits and Vegetables May Guide New Strategies for Personalized Prevention of Chronic Diseases

Cited by 81 publications

References 81 publications

Cardiovascular Health Benefits of Specific Vegetable Types: A Narrative Review

Cardiovascular Health Benefits of Specific Vegetable Types: A Narrative Review

Fruit-Derived Polysaccharides and Terpenoids: Recent Update on the Gastroprotective Effects and Mechanisms

fMRI‐Based Brain Responses to Olfactory Stimulation with Two Putatively Orexigenic Functional Food Ingredients at Two Different Concentrations in the Pig Model

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