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Phytonutrients: Polyphenols, Phytosterols and Other Antioxidants H - PowerPoint PPT Presentation

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Phytonutrients: Polyphenols, Phytosterols and Other Antioxidants H P S Institute of Himalayan Bioresource Technology, Palampur (H.P.) India (Council of Scientific & Industrial Research) Post Box No. 06 Palampur-176061 (H.P

  1. Phytonutrients: Polyphenols, Phytosterols and Other Antioxidants H P S฀฀฀฀ Institute of Himalayan Bioresource Technology, Palampur (H.P.) India (Council of Scientific & Industrial Research) Post Box No. – 06 Palampur-176061 (H.P .) India Website: http: / / www.ihbt.res.in E-mail: director@ihbt.res.in EPABX: 91-233338-39,230742-43,230431 Fax: 91-1894-230433 / 230428

  2. Polyphenolics: Flavonoid Group Common C 6 -C 3 -C 6 Flavonoid Structures O O O Flavone O (celery, parsley) OH O O Flavonol (F & V, red wine, tea) Isoflavone 3' (soya) 4' 2' 1 8 B 9 O 2 5' 7 1' A 6' C 6 3 10 5 4 O+ O O OH OH Flavan-3-ol (aka catechins) Anthocyanin O (F & V, red wine, chocolate, green tea) (berries, grapes, plums etc) Flavanone (citrus fruit) IHBT

  3. PHYTOSTEROLS Plant Sterols Sterol Structures Sterol Structures Campesterol HO Cholesterol HO Nomenclature for steroid skeleton ß -Sitostanol ↓ HO HO ß -Sitosterol • Present in diet (200 - 400 mg / d) in small amounts in vegetable oils, nuts, seeds, legumes. • Need 1.5-2g for efficacy. • 2500 tonnes oil needed for 1 tonne plant sterols IHBT

  4. PHYTOHORMONES: Plant Estrogens Isoflavones 1. most concentrated in soy beans (genistein, glycitein and daidzein) 2. soy bean has 2-4 milligrams Glycitein Genistein isoflavone/gram 3. predominantly genistein found in legumes and pomegranate seeds 17β -estradiol Daidzein IHBT

  5. CHOLESTEROL FACTS synthesized from acetyl CoA and eliminated as bile acids precursor of all other steroids in the body product of animal metabolism - in foods of animal origin amphipathic lipid (hydrophobic and hydrophilic portions) storage form is cholesterol ester found in most tissues. essential structural component of membranes transported in the circulation in lipoproteins O || hydrophilic R-C-O Cholesterol ester (1 st ring only) R = fatty acid hydrocarbon HO chain IHBT

  6. OTHER ANTIOXIDANTS 1. Phenolic Acids Ellagic acid, Chlorogenic acid, P-Coumaric acid Cinnamic acid, Ferulic acid, Vanillin, Phytic acid Hydroxycinnamic acid 2. Other Non-Flavonoid Phenolics Curcumin, Resveratrol, Lignans 3. Glucosinolates Phenylethyl Isothyocynate, Benzyl isothyocynate, Sulforaphane 4. Indoles Indole-3-Carbinol (I3C) IHBT

  7. Examples of Phytonutrients Class/Components Source Potential Benefit FLAVONOIDS bolster cellular antioxidant defenses; may contribute to Anthocyanidins berries, cherries, red grapes maintenance of brain function Flavanols, Catechins, tea, cocoa, chocolate, apple may contribute to Epicatechins, and grapes maintenance of heart health Procyanidins neutralize free radicals which may damage cells; Flavanones citrus fruits bolster cellular antioxidant defenses neutralize free radicals which may damage cells; Flavonols onion, apple, tea, broccoli bolster cellular antioxidant defenses cranberries, cocoa, apple, may contribute to Proanthocyanidins strawberries, grapes, wine, maintenance of urinary tract IHBT

  8. Plant Stanols/Sterols corn, soy, wheat, wood Free Stanols/Sterols oils, fortified foods and may reduce risk of CHD beverages fortified table spreads, Stanol/Sterol esters stanol ester dietary may reduce risk of CHD supplements Phytoestrogens Isoflavones: may contribute to Daidzein maintenance of bone health, soybeans and soy-based healthy brain and immune foods function; for women, Genistein maintenance of menopausal health IHBT

  9. Phenolic acids Caffeic acid, may bolster cellular antioxidant defenses; may apple, pear, citrus fruits and contribute to maintenance of some vegetables healthy vision and heart Ferulic acid health Isothiocyanates Sulforaphane may enhance detoxification cauliflower, broccoli, of undesirable compounds broccoli sprouts, cabbage, and bolster cellular kale, horseradish antioxidant defenses IHBT

  10. Other Non-Flavonoid Phenolics curcumin may have antiarthritic, antiamyloid, anti- Curcumin Turmeric ischemic and anti- inflammatory properties anti-cancer, anti- skin of red inflammatory, blood- Resveratrol grapes and in sugar-lowering and other fruits other beneficial cardiovascular effects. may contribute to maintenance of heart Secoisolariciresinol Enterodiol flax, rye, some Lignans health and healthy vegetables immune function Indoles (Indole-3-Carbinol) cruciferous vegetables such as broccoli, cabbage, Anticarcinogenic, antioxidant Indole-3-carbinol cauliflower, brussels and anti-atherogenic effects. sprouts, collard greens and kale. IHBT

  11. Green Tea Flavan-3-ol Structures OH OH OH OH OH OH OH OH HO HO HO O O O HO O OH OH OH OH OH OH OH OH OH OH (-)-Epicatechin (+)-Catechin (+)-Gallocatechin (-)-Epigallocatechin OH OH OH OH OH OH HO O HO O HO O OH OH O O O O O O OH OH OH HO OH HO OH HO OH OH OH OH (-)-Epicatechin gallate (-)-Epigallocatechin gallate (+)-Gallocatechin gallate IHBT

  12. Principle phenolics in black tea OH OH OH OH OH OH H O O H O O O O OH H O O OH H O O OH OH OGallate OH OH OH Theaflavin-3-gallate Theaflavin OH OH OGallate OGallate OH OH H O O H O O O O OH H O O OH H O O OH OH OGallate OH OH OH Theaflavin-3'-gallate Theaflavin-3,3'-digallate IHBT

  13. Flavonol Glycosides OH OH O HO OH OH HO OH O O O HO O OH O HO O O O HO HO OH HO HO HO O OH OH Quercetin-3-rutinoside Quercetin-4'-glucoside 200 g fried onion - 257 µ moles 300 mL tomato juice- 176 µ moles IHBT

  14. Cocoa and chocolate contain monomeric and polymeric flavan-3-ols OH OH OH OH HO O OH OH OH HO O HO H O O OH OH OH HO HO O OH OH OH OH HO H O HO O OH OH OH HO O OH (-)-Epicatechin Proanthocyanidin B 2 dimer OH HO Proanthocyanidin C 1 trimer IHBT

  15. Types of Free Radicals • Oxygen-centered radicals – Singlet oxygen, superoxide, hydroxyl radicals Sulfur-centered radicals – Thiyl radical (RS • ) • Carbon-centered radicals – • CCl3, CH2 • CHOH • Nitrogen-centered radicals – NO • , R2NO • IHBT

  16. FREE RADICAL DAMAGE AND DISEASE IHBT

  17. MODE OF ACTION REACTIVE OXYGEN SPECIES (ROS) • Reactive Species • Includes: – hydroxyl radicals (.OH) – superoxide anions (O . 2 -) – singlet oxygen(1O 2 ) – hydrogen peroxides (H 2 O 2 ) – organic peroxides (R-OOH) – nitric oxide • peroxynitrite IHBT

  18. OXIDATIVE STRESS Oxidant Description •O 2 -, superoxide anion One-electron reduction state of O 2 , formed in many autoxidation reactions and by the electron transport chain. Rather unreactive but can release Fe 2+ from iron-sulfur proteins and ferritin. Undergoes dismutation to form H 2 O 2 spontaneously or by enzymatic catalysis and is a precursor for metal- catalyzed •OH formation. H 2 O 2 , hydrogen peroxide Two-electron reduction state, formed by dismutation of •O 2 - or by direct reduction of O 2 . Lipid soluble and thus able to diffuse across membranes. •OH, hydroxyl radical Three-electron reduction state, formed by Fenton reaction and decomposition of peroxynitrite. Extremely reactive, will attack most cellular components ROOH, organic hydroperoxide Formed by radical reactions with cellular components such as lipids and nucleobases RO•, alkoxy and ROO•, peroxy Oxygen centred organic radicals. Lipid forms participate in lipid peroxidation radicals reactions. Produced in the presence of oxygen by radical addition to double bonds or hydrogen abstraction. HOCl, hypochlorous acid Formed from H 2 O 2 by myeloperoxidase. Lipid soluble and highly reactive. Will readily oxidize protein constituents, including thiol groups, amino groups and methionine ONOO-, peroxynitrite Formed in a rapid reaction between •O 2 - and NO•. Lipid soluble and similar in reactivity to hypochlorous acid. Protonation forms peroxynitrous acid, which can undergo homolytic cleavage to form hydroxyl radical and nitrogen dioxide. IHBT

  19. PHENOLICS as ANTIOXIDANT IHBT

  20. Two-Stage Oxidation of Quercetin H OH O O OH R-O R-OH HO HO O O Hydrogen-bond HO HO OH OH stabilized O O semiquinone R-O OH O R-OH O O HO HO O O HO HO OH OH O O Orthoquinone Extended paraquinone (J. Agric. Food Chem. 2003;51:1684-90) IHBT

  21. Structure – activity relationships OH Increasing Antioxidant Potential OH O HO OH OH OH OH OH O OH O Myricetin HO O HO OH OH OH OH O OH O OH Quercetin Kaempferol O HO OH O HO OH O HO OH O OH Taxifolin OH O Galangin Apigenin O OH IHBT

  22. ANTIOXIDANT MEASURE Item Antioxidant Capacity (µ mol Trolox/g DM) Black Tea 927 Green Tea 814 30 Spinach 129 6 Beet 81 25 Leaf Letuce 49 7 Cauliflower 46 11 Garlic 46 Onion 40 2 Cabbage 32 2 Carrot 26 8 Corn 22 4 Potato 15 5 Cucumber 15 2 Sweet potato 14 2 J. Agric. Food Chem. 1996, 44, 3426-3431 IHBT

  23. Consumed Dietary Phenolics Metabolism in Humans Dietary phenolics Tissues bile General Small intestine LIVER circulation Kidney Colon Urine Ileostomy bag Faeces IHBT

  24. Colonic degradation of anthocyanins OH OH OH OH Rhamnose O + O + HO HO O O Colon HO HO O HO Cyanidin-3-glucoside O O O HO HO HO HO HO HO OH OH OH Colon Cyanidin-3- O -rutinoside Glucose OH 3 4 OH O + HO OH HO Colon Cyanidin OH 3 OH 4 HOOC Protocatechuic acid Liver OCH 3 OCH 3 OH OH OCH 3 HOOC HOOC (Aura et al., Eur J Nutr 44 , 133-142, 2005) Liver Vanillic acid Syringic acid IHBT

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