دانلود کتاب Bioactive Compounds: Health Benefits and Potential Applications

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Front Cover
Bioactive Compounds
Bioactive Compounds
Copyright
Contents
List of Contributors
1 -
Antioxidant Activity of Phenolic Compounds
1 - Antioxidant Activity of Phenolic Compounds Biosynthesized by Plants and Its Relationship With Prevention of Neurodegenerative Diseases
1.1 Introduction
1.2 Free Radicals and Their Relationship to Several Ailments
1.3 Natural Products and Antioxidant Activity
1.4 Ascorbic Acid and Tocopherols
1.5 Carotenoids
1.6 Phenolic Compounds
1.7 In vivo and in vitro Antioxidant Activity Assessment Methods for Natural Products
1.8 In vitro Methods
1.8.1 2,2-Diphenyl-1-Picrylhydrazyl Radical (DPPH) Assay
1.8.2 2,2′-Azinobis(3-Ethylbenzothiazoline-6-Sulfonic Acid) Method, ABTS+
1.8.3 β-Carotene Test
1.8.4 Total Radical Trapping Antioxidant Parameter (TRAP) Method
1.8.5 Oxygen Radical Absorbance Capacity Assay (ORAC)
1.8.6 Reducing Power Assay
1.8.7 Hydrogen Peroxide Scavenging (H2O2) Assay
1.8.8 Nitric Oxide (NO) Scavenging Activity
1.8.9 Superoxide Anion Scavenging Assay
1.8.10 Peroxynitrite Radical (ONOO%) Scavenging Activity
1.8.11 Ferric Reducing-Antioxidant Power (FRAP) Assay
1.8.12 Superoxide Radical Scavenging Activity (SOD)
1.8.13 Determination of Phenol Content by the Folin–Ciocalteu Method
1.8.14 Total Flavonoid Content
1.9 In vivo Methods
1.9.1 Ferric Reducing Ability of Plasma (FRAP) Assay
1.9.2 Reduced Glutathione (GSH) Assay
1.9.3 Glutathione Peroxidase (GPx) Assay
1.9.4 Glutathione-S-Transferase (GSt) Assay
1.9.5 Glutathione Reductase (GR) Assay
1.9.6 Superoxide Dismutase (SOD) Assay
1.9.7 Antioxidant Activity Studies Reported for Extract and Isolated Compounds From Different Plant Species in the Last 10Years
1.10 Conclusions
References
Further Reading
2 - Phenolic Compounds: Structure, Classification, and Antioxidant Power
2.1 Introduction
2.2 Phenolic Compounds: Definition and Classification
2.3 Phenolic Compounds: Correlation Between Structure and Antioxidant Power
2.4 Methods to Evaluate Antioxidant Activity of Phenolic Compounds
2.4.1 In Vitro Evaluation of Antioxidant Activity of Phenolic Compounds: Single Electron Transfer Reaction
2.4.1.1 Copper Reduction (CUPRAC) Assay
2.4.1.2 Radical ABTS Assay (ABTS or TEAC)
2.4.1.3 The Ferric-Reducing Ability of Plasma (FRAP) Assay
2.4.1.4 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) Radical Scavenging Capacity Assay
2.4.2 In Vitro Evaluation of Antioxidant Activity of Phenolic Compounds: Single Hydrogen Atom Transfer Reaction
2.4.2.1 Oxygen Radical Absorbance Capacity (ORAC) Assay
2.4.2.2 Peroxyl Scavenging Capacity (PSC) Assay
2.4.2.3 Peroxyl Radical-Trapping Antioxidant Parameter (TRAP): Phycoerythrin-Based Assay
2.5 Conclusion and Future Perspectives
References
2 -
Antidiabetic Activity of BioactiveCompounds
3 - Antihyperglycemic, Hypoglycemic, and Lipid-Lowering Effect of Peptide Fractions of M. pruriens L. in an Obese Rat Model
3.1 Introduction
3.2 Beyond Conventional Feeding
3.3 Bioactivity of Peptides Derived From Food Proteins
3.4 Peptides Derived From M. pruriens L. (Velvet Bean), as a Potential Functional Ingredient
3.5 Materials and Methods
3.5.1 Grains
3.5.2 Reactives
3.5.3 Obtaining Flour From M. pruriens L
3.5.4 Obtaining the Protein Concentrate of M. pruriens L
3.5.5 Enzymatic Hydrolysis
3.5.6 Fractionation by Ultrafiltration
3.5.7 Animals
3.5.8 Preparation and Administration of Treatments
3.5.9 Antihyperglycemic, Hypoglycemic, and Lipid-Lowering Activity
3.5.10 Statistic Analysis
3.6 Results and Discussion
3.6.1 Evaluation of Antihyperglycemic Activity
3.6.2 Evaluation of Hypoglycemic Activity
3.6.3 Evaluation of Lipid-Lowering Activity
3.7 Conclusion
Acknowledgments
References
3 - Anti-inflammatory Effect of Medicinal Plants
4 - Protein Derivatives From Commercial Grains and Their Antiinflammatory Activity
4.1 Introduction
4.2 Mechanism of the Inflammatory Process
4.3 Antiinflammatory Treatments
4.4 Protein Hydrolysates and Bioactive Peptides
4.5 Generalities About Commercial Grains
4.6 Antiinflammatory Activity of Protein Derivatives From Cereals
4.7 Antiinflammatory Activity of Protein Derivatives From Pseudocereals
4.8 Antiinflammatory Activity of Protein Derivatives From Legumes
4.9 Conclusions
References
4 -
Anticancer Activity of Plants Metabolites
5 - Medicinal Plants and Their Bioactive Metabolites in Cancer Prevention and Treatment
5.1 Introduction
5.2 Carcinogenesis
5.2.1 Initiation
5.2.2 Promotion
5.2.3 Progression
5.3 Angiogenesis
5.4 Molecular Alterations of Cancer Cells
5.4.1 Molecular Alterations at the Chromosomal Level
5.4.2 Molecular Alterations at DNA Level and Gene Expression
5.4.3 Epigenetic Alterations
5.5 Medicinal Plants in Cancer Prevention and Treatment
5.5.1 Brief History
5.5.1.1 Curcuma longa
5.5.2 Inhibition of the Nuclear Factor κβ (NF-κβ)
5.5.3 Inhibition of Activating Protein-1 Transcription Factor (AP-1)
5.5.4 Activation of the Peroxisome Proliferator-Activated Receptor Gamma (PPAR)
5.5.5 Epigenetic Regulation
5.5.6 Human Studies
5.5.6.1 Zingiber officinale
5.5.7 10-Gingerol
5.5.8 6-Gingerol
5.5.9 Human Studies
5.5.9.1 Moringa oleifera
5.5.9.2 Azadirachta indica
5.5.10 Neem Extracts
5.5.11 Nimbolide
5.5.12 Human Studies
5.6 Conclusion
References
5 -
Bioavailability of Bioactive Compounds In Vitro andIn Vivo Models
6 - Phenolic Compound Bioavailability Using In Vitro and In Vivo Models
6.1 Introduction
6.2 Bioaccessibility×Bioavailability
6.3 Mechanisms Associated With Bioavailability of Polyphenols
6.3.1 Release and Absorption of Polyphenols
6.3.2 Metabolism and Elimination of Polyphenols
6.3.3 Effect of Polyphenols in Microbiota
6.3.4 Interactions Between Polyphenols and Other Compounds
6.4 In vitro×in vivo Bioavailability Methods
6.5 Conclusion
References
6 - Bioactive Compounds as Ingredients of Functional Foods
7 - Bioactive Compounds as Ingredients of Functional Foods: Polyphenols, Carotenoids, Peptides From Animal and Plant Sources New
7.1 Introduction
7.2 Bioactive Ingredients
7.3 Identification of Bioactive Ingredients
7.3.1 Of Natural Origin
7.3.2 From Byproducts
7.4 Claims of Bioactive Ingredients
7.5 Preservation of Bioactive Ingredients
7.6 Development of Products With Bioactive Ingredients
7.7 Bioactive Ingredients and Their Market Insertion
7.8 New Bioactive Ingredients
References
8 - Bioactive Compounds and Their Potential Use as Ingredients for Food and Its Application in Food Packaging
8.1 Introduction
8.2 Utilization of Phenolic Compounds as Ingredients in the Development of Functional Foods
8.3 The Food Packaging Industry and Current Challenges
8.4 Biopolymer Packaging: Edible Films and Coatings
8.5 Antioxidant Properties in Biopolymer Packages
8.6 Nanotechnology and the Food Packaging Industry
References
Further Reading
7 -
Health Benefits of Bioactive Compounds
9 - Association Between Diet, Health, and the Presence of Bioactive Compounds in Foods
9.1 Fruits
9.2 Polyunsaturated Fatty Acids (PUFA)
9.3 Polysaccharides
9.4 Bioactive Peptides
9.4.1 Antioxidant Capacities
9.4.2 Antimicrobial Activity
9.4.3 Immunomodulatory Activity
9.4.4 Antihypertensive Activity
9.4.5 Antiobesity Activity
9.4.6 Hypocholesterolemic Activity
References
10 - Health Benefits of Flavonoids
10.1 Introduction
10.2 Flavonoids: Chemistry, Food Sources, Estimated Food Intake
10.3 Flavonoid Intake and Prevention of Diseases
10.4 Flavonoids: General Mechanism of Action
10.5 Flavonoids and Cardiovascular Diseases
10.6 Flavonoids, Insulin Resistance, and Type II Diabetes Mellitus
10.7 Flavonoids and Obesity
10.8 Flavonoids and Cancer
10.9 Conclusion
References
8 -
Health Benefits of Functional Foods
11 - Functional Food Consumption and Its Physiological Effects
11.1 Introduction
11.2 Potential Health Areas of Interest for Functional Food
11.2.1 Functional Foods and Gut Health
11.2.2 Functional Foods in Cancer Prevention
11.2.3 Functional Foods and Cardiometabolic Syndrome
11.2.3.1 Obesity
11.2.3.2 Diabetes
11.2.3.3 Cardiovascular Health
11.2.4 Cognition and Neurodegenerative Diseases
11.3 Conclusion
References
Further Reading
12 - Bee Propolis: Properties, Chemical Composition, Applications, and Potential Health Effects
12.1 Introduction
12.2 Chemical Composition of Propolis
12.2.1 Phenols and Flavonoids Present in Propolis
12.2.2 Total Phenol Content
12.2.3 Total Flavonoid Content
12.3 Bioactivities
12.3.1 Biological and Pharmacological Activities of Propolis
12.3.2 Propolis With Antioxidant Activity and Mechanism of Action
12.3.3 Propolis With Antiinflammatory Activity and Mechanism of Action
12.3.4 Propolis With Activity on the Cardiovascular System
12.3.5 Propolis With Antihypertensive Activity
12.3.6 Propolis With Antidiabetic Activity
12.3.7 Potential Healthy and Biological Effects of Propolis of Apis mellifera From Southeast Mexico
12.4 Conclusion
References
9 - Bioactive Compounds and Functional Foods as Therapeutic Alternative
13 - Bioactive Compounds as Therapeutic Alternatives
13.1 Introduction
13.2 Bioactive Compounds
13.3 Health Benefits
13.3.1 Antiaging
13.3.1.1 Resveratrol
13.3.1.2 Epigallo-Catechin-3-Gallate
13.3.1.3 Curcumin
13.3.2 Prevention of Cardiovascular Diseases
13.3.2.1 Resveratrol
13.3.2.2 Lycopene
13.3.2.3 Vitamin C
13.3.2.4 Vitamin E
13.3.2.5 Omega 3 Fatty Acids
13.3.3 Prevention of Chronic Diseases
13.3.3.1 Diabetes
13.3.3.2 Cancer
13.3.3.3 Curcumin
13.3.3.4 Lycopene
13.3.3.5 Neurodegenerative Diseases
13.3.3.6 6-Shogaol
13.3.3.7 Ginkgolide B
13.3.3.8 Quercetin
13.4 Conclusions
References
14 - Flavonoids: Potential Therapeutic Agents by Their Antioxidant Capacity
14.1 Introduction
14.2 Oxidative Stress
14.3 Secondary Metabolites With Antioxidant Activity
14.4 Flavonoids and Mechanisms of Antioxidant Activity
14.5 Methods of Evaluation of Antioxidant Activity
14.6 ABTS (2,2′-Azinobis-(3-Ethylbenzthiazolin-6-Sulfonic Acid))
14.7 Antioxidant Activity in Flavonoids by DPPH and ABTS
References
Further Reading
Index
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