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Editorial

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2 pages, 169 KiB

Open AccessEditorial

Phytochemicals in Food and Health

by Dilip K. Rai

Foods 2021, 10(4), 901; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10040901 - 20 Apr 2021

Viewed by 2018

Abstract

Consumption of plant-based diets, rich in phytochemicals, has been associated with reduced risk of degenerative diseases, improved overall health and well-being [...] Full article

(This article belongs to the Special Issue Phytochemicals in Food and Health)

Research

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18 pages, 3379 KiB

Open AccessArticle

Phytochemicals of Minthostachys diffusa Epling and Their Health-Promoting Bioactivities

by Immacolata Faraone, Daniela Russo, Lucia Chiummiento, Eloy Fernandez, Alka Choudhary, Magnus Monné, Luigi Milella and Dilip K. Rai

Foods 2020, 9(2), 144; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9020144 - 01 Feb 2020

Cited by 8 | Viewed by 3240

Abstract

The genus Minthostachys belonging to the Lamiaceae family, and is an important South American mint genus used commonly in folk medicine as an aroma in cooking. The phytochemical-rich samples of the aerial parts of Minthostachys diffusa Epling. were tested for pharmacological and health-promoting [...] Read more.

The genus Minthostachys belonging to the Lamiaceae family, and is an important South American mint genus used commonly in folk medicine as an aroma in cooking. The phytochemical-rich samples of the aerial parts of Minthostachys diffusa Epling. were tested for pharmacological and health-promoting bioactivities using in vitro chemical and enzymatic assays. A range of radical scavenging activities of the samples against biological radicals such as nitric oxide and superoxide anion and against synthetic 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radicals, the ferric reducing antioxidant power and the lipid peroxidation inhibition were determined and ranked using the ‘relative antioxidant capacity index’ (RACI). The ethyl acetate fraction showed the highest RACI of +1.12. Analysis of the various fractions’ inhibitory ability against enzymes involved in diabetes (α-amylase and α-glucosidase), and against enzymes associated with Parkinson’s or Alzheimer’s diseases (acetylcholinesterase and butyrylcholinesterase) also suggested that the ethyl acetate fraction was the most active. Liquid chromatography–tandem mass spectrometry analysis of the ethyl acetate fraction showed more than 30 polyphenolic compounds, including triterpenes. The inhibitory cholinesterase effects of the triterpenes identified from M. diffusa were further analysed by in silico docking of these compounds into 3D-structures of acetylcholinesterase and butyrylcholinesterase. This is the first study on pharmacological activities and phytochemical profiling of the aerial parts of M. diffusa, showing that this plant, normally used as food in South America, is also rich in health-promoting phytochemicals. Full article

(This article belongs to the Special Issue Phytochemicals in Food and Health)

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13 pages, 2114 KiB

Open AccessArticle

Simple and Rapid HPLC Separation and Quantification of Flavonoid, Flavonolignans, and 2,3-Dehydroflavonolignans in Silymarin

by Lucie Petrásková, Kristýna Káňová, David Biedermann, Vladimír Křen and Kateřina Valentová

Foods 2020, 9(2), 116; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9020116 - 21 Jan 2020

Cited by 29 | Viewed by 4201

Abstract

Herbal preparations from Silybum marianum have been used since the fourth century BC in liver disease treatment and against numerous other pathologies. Consumption of silymarin containing drugs and food supplements continues to increase. Precise, fast, reliable, and complex determination of all components of [...] Read more.

Herbal preparations from Silybum marianum have been used since the fourth century BC in liver disease treatment and against numerous other pathologies. Consumption of silymarin containing drugs and food supplements continues to increase. Precise, fast, reliable, and complex determination of all components of silymarin preparations is paramount for assessing its pharmacological quality. We present here simple and fast HPLC-DAD and LC-MS analytical methods for the determination and quantification of all known silymarin components, including 2,3-dehydroflavonolignans that has not been achieved so far. The first method, using a common C18 column, allows baseline separation of previously inseparable silychristin A, B, isosilychristin, and silydianin. Moreover, this method allowed detection of three so far unknown silymarin components. In addition, the first analytical separation of enantiomers of 2,3-dehydrosilybin was achieved using a Lux 3μ Cellulose-4 chiral column, providing even more accurate description of silymarin composition. 2,3-Dehydroflavonolignans were isolated for the first time from silymarin using preparative chromatography on C18 and ASAHIPAK columns, and 2,3-dehydrosilychristin and 2,3-dehydrosilybin were for the first time conclusively confirmed by HPLC, MS, and NMR to be silymarin components. Using the optimized analytical methods, six various silymarin preparations were analyzed showing substantial differences in the composition. Full article

(This article belongs to the Special Issue Phytochemicals in Food and Health)

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18 pages, 3695 KiB

Open AccessArticle

The Relationship between Phytochemical Composition and Biological Activities of Differently Pigmented Varieties of Berry Fruits; Comparison between Embedded in Food Matrix and Isolated Anthocyanins

by Izabela Koss-Mikołajczyk, Barbara Kusznierewicz and Agnieszka Bartoszek

Foods 2019, 8(12), 646; https://0-doi-org.brum.beds.ac.uk/10.3390/foods8120646 - 05 Dec 2019

Cited by 27 | Viewed by 3826

Abstract

The aim of this research was to correlate the composition of phenolic compounds and bioactivities (antioxidant, cytotoxic, antigenotoxic, and influence on selected enzymatic activities) exhibited by extracts from differently pigmented raspberry (yellow and red), grape (white and red), mulberry (white and black), and [...] Read more.

The aim of this research was to correlate the composition of phenolic compounds and bioactivities (antioxidant, cytotoxic, antigenotoxic, and influence on selected enzymatic activities) exhibited by extracts from differently pigmented raspberry (yellow and red), grape (white and red), mulberry (white and black), and currant (white, red, and black) varieties. It was presumed that phytocomplexes of the same species will be similar while differing significantly only by the content of anthocyanins in colored varieties, which will impact biological properties. Additionally, to compare food matrix embedded and isolated anthocyanins, the influence of purified solution, in concentrations matching the total concentration of anthocyanins in appropriate colored plant samples, on investigated biological activities was studied. The phenolic compound composition and antioxidant profiles showed that anthocyanin content was correlated only with antioxidant capacity of tested plant extracts. The other determined biological activities failed to reveal any simple relationship between chemopreventive potential and anthocyanin composition in fruits studied nor any similarity to biological properties of isolated cyanidin-3-O-glucoside. These observations indirectly support the food synergy concept, that points to interactions between different phytochemicals as a factor deciding about the final bioactivity of edible plants. Full article

(This article belongs to the Special Issue Phytochemicals in Food and Health)

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22 pages, 7917 KiB

Open AccessArticle

Phytosterols Suppress Phagocytosis and Inhibit Inflammatory Mediators via ERK Pathway on LPS-Triggered Inflammatory Responses in RAW264.7 Macrophages and the Correlation with Their Structure

by Lanlan Yuan, Fan Zhang, Mingyue Shen, Shuo Jia and Jianhua Xie

Foods 2019, 8(11), 582; https://0-doi-org.brum.beds.ac.uk/10.3390/foods8110582 - 16 Nov 2019

Cited by 66 | Viewed by 5117

Abstract

Phytosterols, found in many commonly consumed foods, exhibit a broad range of physiological activities including anti-inflammatory effects. In this study, the anti-inflammatory effects of ergosterol, β-sitosterol, stigmasterol, campesterol, and ergosterol acetate were investigated in lipopolysaccharide (LPS)-induced RAW264.7 macrophages. Results showed that all phytosterol [...] Read more.

Phytosterols, found in many commonly consumed foods, exhibit a broad range of physiological activities including anti-inflammatory effects. In this study, the anti-inflammatory effects of ergosterol, β-sitosterol, stigmasterol, campesterol, and ergosterol acetate were investigated in lipopolysaccharide (LPS)-induced RAW264.7 macrophages. Results showed that all phytosterol compounds alleviated the inflammatory reaction in LPS-induced macrophage models; cell phagocytosis, nitric oxide (NO) production, release of tumor necrosis factor-α (TNF-α), and expression and activity of pro-inflammatory mediator cyclooxygenase-2 (COX-2), inducible nitric oxide synthase (iNOS), and phosphorylated extracellular signal-regulated protein kinase (p-ERK) were all inhibited. The anti-inflammatory activity of β-sitosterol was higher than stigmasterol and campesterol, which suggests that phytosterols without a double bond on C-22 and with ethyl on C-24 were more effective. However, inconsistent results were observed upon comparison of ergosterol and ergosterol acetate (hydroxy or ester group on C-3), which suggest that additional research is still needed to ascertain the contribution of structure to their anti-inflammatory effects. Full article

(This article belongs to the Special Issue Phytochemicals in Food and Health)

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9 pages, 244 KiB

Open AccessCommunication

The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars

by Konstantina Tsikrika, Nora O’Brien and Dilip K. Rai

Foods 2019, 8(10), 517; https://0-doi-org.brum.beds.ac.uk/10.3390/foods8100517 - 19 Oct 2019

Cited by 20 | Viewed by 4000

Abstract

Polyphenol oxidase (PPO) activity, proximate composition, and phytochemicals were determined in four common Irish potato cultivars following a high pressure processing (HPP) at 600 MPa for 3 min. PPO activity was significantly (p < 0.05) lower in all HPP treated samples, while [...] Read more.

Polyphenol oxidase (PPO) activity, proximate composition, and phytochemicals were determined in four common Irish potato cultivars following a high pressure processing (HPP) at 600 MPa for 3 min. PPO activity was significantly (p < 0.05) lower in all HPP treated samples, while the overall proximate composition was not affected. The total phenolic content was significantly higher in the HPP treated samples. Chlorogenic acid levels significantly decreased with simultaneous increase of caffeic acid and p-coumaric acid levels upon HPP treatment. No significant changes were observed in rutin and ferulic acid levels, although their levels varied, depending on the potato cultivars, while the levels of cytotoxic glycoalkaloids (α-solanine and α-chaconine) remained unaltered. Full article

(This article belongs to the Special Issue Phytochemicals in Food and Health)

13 pages, 2242 KiB

Open AccessArticle

Effect of Different Processing Methods on the Accumulation of the Phenolic Compounds and Antioxidant Profile of Broomcorn Millet (Panicum miliaceum L.) Flour

by Md Obyedul Kalam Azad, Da In Jeong, Md Adnan, Timnoy Salitxay, Jeong Won Heo, Most Tahera Naznin, Jung Dae Lim, Dong Ha Cho, Byoung Jae Park and Cheol Ho Park

Foods 2019, 8(7), 230; https://0-doi-org.brum.beds.ac.uk/10.3390/foods8070230 - 27 Jun 2019

Cited by 49 | Viewed by 5124

Abstract

Broomcorn millet (Panicum miliaceum L.) is an important nutritious ancient minor-cereal food crop. However, this crop is little explored in the food processing arena to improve its functionality. In this context, different processing methods were applied to enhance the secondary compounds of [...] Read more.

Broomcorn millet (Panicum miliaceum L.) is an important nutritious ancient minor-cereal food crop. However, this crop is little explored in the food processing arena to improve its functionality. In this context, different processing methods were applied to enhance the secondary compounds of broomcorn millet. Four different individual methods such as roasting, steaming, puffing, and extrusion were applied at 110 °C to enhance the functional attributes of millet flour. It was observed that the significantly highest content of total phenolic (TP) (670 mg/100 g of ferulic acid equivalent) and total flavonoid (TF) (391 mg/100 g of rutin equivalent ) was attained in the roasted whole millet followed by steaming (315 mg/100 g, 282 mg/100 g), puffing (645 mg/100 g, 304 mg/100 g), extrusion (455 mg/100 g, 219 mg/100 g), and control (295 mg/100 g, 183 mg/100 g). The chromatographic analysis showed a greater content of single phenolic acids such as syringic acid, gallic acid, 4-hydroxy benzoic acid, ferulic acid, sinapic acid, and catechin in roasted millet compared to control, and the content of each acid was higher in whole millet than dehulled. Results also indicated that the content of ferulic acid was relatively higher among the quantified single phenolic acid from broomcorn millet. Likewise, in comparison with dehulled millet, the roasted whole millet showed higher total antioxidant capacity, measured by the 2,2-diphenyl-1 picryl hydrazyl (DPPH), the ferric reducing antioxidant power assay (FRAP), the phosphomolybdenum method (PPMD), and the hydroxyl radical scavenging capacity (HRSC) method. Lastly, it is concluded that the roasting method should be taken into consideration in the processing of broomcorn millet to enhance the content of nutraceutical compounds and improve its functionality. Full article

(This article belongs to the Special Issue Phytochemicals in Food and Health)

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11 pages, 1385 KiB

Open AccessArticle

Metabolomic Screening of Anti-Inflammatory Compounds from the Leaves of Actinidia arguta (Hardy Kiwi)

by Gyoung-Deuck Kim, Jin Young Lee and Joong-Hyuck Auh

Foods 2019, 8(2), 47; https://0-doi-org.brum.beds.ac.uk/10.3390/foods8020047 - 01 Feb 2019

Cited by 24 | Viewed by 4395

Abstract

The metabolomic screening of potential anti-inflammatory compounds in the leaves of Actinidia arguta was performed by using LC-MS/MS. Ethanol extracts were prepared, and the anti-inflammatory effects were investigated based on nitric oxide (NO) synthesis and inducible nitric oxide synthase expression in lipopolysaccharide-induced RAW [...] Read more.

The metabolomic screening of potential anti-inflammatory compounds in the leaves of Actinidia arguta was performed by using LC-MS/MS. Ethanol extracts were prepared, and the anti-inflammatory effects were investigated based on nitric oxide (NO) synthesis and inducible nitric oxide synthase expression in lipopolysaccharide-induced RAW 264.7 macrophages. The 75% ethanol extract showed the highest inhibitory effect on nitric oxide (NO) production, and it was further separated by in vitro bioassay-guided fractionation using preparative LC with reversed-phase column separation. Through multiple steps of fractionation, sub-fraction 1-3 was finally purified, and caffeic acid derivatives, such as caffeoylthreonic acid and danshensu (salvianic acid A), were successfully identified as key anti-inflammatory compounds by LC-MS/MS and metabolomics analyses. This is the first study identifying anti-inflammatory compounds in A. arguta (Actinidia arguta) leaves through bioassay-guided fractionation and metabolomics screening. Results of this study would be useful for the application of A. arguta leaves as a nutraceutical. Full article

(This article belongs to the Special Issue Phytochemicals in Food and Health)

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Review

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18 pages, 1023 KiB

Open AccessEditor’s ChoiceReview

A Review of Factors Affecting Anthocyanin Bioavailability: Possible Implications for the Inter-Individual Variability

by Merve Eda Eker, Kjersti Aaby, Irena Budic-Leto, Suzana Rimac Brnčić, Sedef Nehir El, Sibel Karakaya, Sebnem Simsek, Claudine Manach, Wieslaw Wiczkowski and Sonia de Pascual-Teresa

Foods 2020, 9(1), 2; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9010002 - 18 Dec 2019

Cited by 113 | Viewed by 10295

Abstract

Anthocyanins are dietary bioactive compounds showing a range of beneficial effects against cardiovascular, neurological, and eye conditions. However, there is, as for other bioactive compounds in food, a high inter and intra-individual variation in the response to anthocyanin intake that in many cases [...] Read more.

Anthocyanins are dietary bioactive compounds showing a range of beneficial effects against cardiovascular, neurological, and eye conditions. However, there is, as for other bioactive compounds in food, a high inter and intra-individual variation in the response to anthocyanin intake that in many cases leads to contradictory results in human trials. This variability could be caused at two levels, one at the bioavailability level and the other at the effect and mechanisms of action. In this context, we have thoroughly reviewed the scientific literature on anthocyanins variability caused by variation in bioavailability. Based on the literature reviewed, we have concluded that the variability in anthocyanins bioavailability might be produced by the lack of homogeneity introduced at three different levels: food matrix and food processing, enzymes involved in anthocyanin metabolism and transport, and anthocyanin metabolizing gut microbiota. However, it should be noted that the literature on anthocyanins bioavailability considering inter or intra-individual variability is still very scarce, which makes it difficult to reach any firm conclusion on the main metabolizing enzymes or bacteria that would be responsible for the variability in anthocyanin bioavailability. Full article

(This article belongs to the Special Issue Phytochemicals in Food and Health)

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