In Vitro Models for Studying Secondary Plant Metabolite Digestion and Bioaccessibility

There is an increased interest in secondary plant metabolites, such as polyphenols and carotenoids, due to their proposed health benefits. Much attention has focused on their bioavailability, a prerequisite for further physiological functions. As human studies are time consuming, costly, and restricted by ethical concerns, in vitro models for investigating the effects of digestion on these compounds have been developed and employed to predict their release from the food matrix, bioaccessibility, and assess changes in their profiles prior to absorption. Most typically, models simulate digestion in the oral cavity, the stomach, the small intestine, and, occasionally, the large intestine. A plethora of models have been reported, the choice mostly driven by the type of phytochemical studied, whether the purpose is screening or studying under close physiological conditions, and the availability of the model systems. Unfortunately, the diversity of model conditions has hampered the ability to compare results across different studies. For example, there is substantial variability in the time of digestion, concentrations of salts, enzymes, and bile acids used, pH, the inclusion of various digestion stages; and whether chosen conditions are static (with fixed concentrations of enzymes, bile salts, digesta, and so on) or dynamic (varying concentrations of these constituents). This review presents an overview of models that have been employed to study the digestion of both lipophilic and hydrophilic phytochemicals, comparing digestive conditions in vitro and in vivo and, finally, suggests a set of parameters for static models that resemble physiological conditions

Kansas State University Human Nutrition (FNDH 400) Flexbook

The Kansas State University Human Nutrition (FNDH 400) Flexbook is a textbook for students taking Kansas State University FNDH 400 course.FNDH 400 is a 3-hour, intermediate-level, human nutrition course at Kansas State University take primarily by sophomores and juniors because it has prerequisites of a college biology and chemistry courses.https://newprairiepress.org/ebooks/1018/thumbnail.jp

A global perspective on carotenoids: metabolism, biotechnology, and benefits for nutrition and health.

Carotenoids are lipophilic isoprenoid compounds synthesized by all photosynthetic organisms and some non-photosynthetic bacteria and fungi. With some notable exceptions, animals (including humans) do not produce carotenoids de novo but take them in their diets. In photosynthetic systems carotenoids are essential for photoprotection against excess light and contribute to light harvesting, but perhaps they are best known for their properties as natural pigments in the yellow to red range. Carotenoids can be associated to fatty acids, sugars, proteins, or other compounds that can change their physical and chemical properties and influence their biological roles. Furthermore, oxidative cleavage of carotenoids produces smaller molecules such as apocarotenoids, some of which are important pigments and volatile (aroma) compounds. Enzymatic breakage of carotenoids can also produce biologically active molecules in both plants (hormones, retrograde signals) and animals (retinoids). Both carotenoids and their enzymatic cleavage products are associated with other processes positively impacting human health. Carotenoids are widely used in the industry as food ingredients, feed additives, and supplements. This review, contributed by scientists of complementary disciplines related to carotenoid research, covers recent advances and provides a perspective on future directions on the subjects of carotenoid metabolism, biotechnology, and nutritional and health benefits

QUANTIFICATION OF LUTEIN + ZEAXANTHIN PRESENCE IN HUMAN PLACENTA AND CORRELATIONS WITH BLOOD LEVELS AND MATERNAL DIETARY INTAKE

Lutein + zeaxanthin are carotenoids most recognized in eye health, but less is known about their status and transfer during pregnancy. While quantified in maternal and umbilical cord blood, they have never been analyzed in placenta tissue. Therefore, the purpose of this dissertation is to firstly quantify lutein + zeaxanthin concentrations in human placenta and to later correlate with levels in maternal dietary intake, maternal serum, and umbilical cord blood. Proportions of lutein + zeaxanthin will also be compared within diet, placenta, maternal serum, and umbilical cord blood among additionally analyzed carotenoids including lycopene, β-cryptoxanthin, α-carotene, and β-carotene. Lutein + zeaxanthin concentrations across all samples will be analyzed for relationships with maternal demographics and infant birth outcomes. An IRB-approved cross-sectional study enrolled 82 mother-infant pairs for infants born at Nebraska Medicine Hospital (Omaha, NE). Placenta, maternal serum, and umbilical cord blood samples were collected and analyzed for carotenoids concentrations. Mothers completed a food frequency questionnaire to identify usual intake. Demographic and birth outcome data were collected from the electronic medical record. Lutein + zeaxanthin were present in human placenta at median 0.105 micrograms/gram (mcg/g) and were significantly correlated with levels in maternal serum (r=0.57;

Analysis of lipid oxidation during digestion by liquid chromatography–mass spectrometric and nuclear magnetic resonance spectroscopic techniques

Siirretty Doriast

Antifatigue Activity of Citrullus (Citrullus lanatus) Genus Plant: A Review

Watermelon (Citrullus lanatus, the family of cucumber or Cucurbitaceae) is a vine that originates from a half-desert region in southern Africa. This plant is still close to pumpkin (Cucurbitaceae), melon (Cucumis melo) and cucumber (Cucumis sativus). Empirically this plant is useful for reducing fatigue. In addition, its health benefits can reduce fever, smooth urine, antihypertension, increase body immunity, etc. Watermelon is rich of electrolyte content, so that sweat, body fluids that have been lost during vomiting or during activity will be replaced by watermelon juice taken. Nearly 92% of the watermelon content is water, and the content of folate is 3 mcg / 100 g of watermelon which is needed during the early trimester of pregnancy for the formation of the brain and fetal nerves. Antioxidants and vitamin C help the body maintain health, can launch and stimulate urine, be good for the kidneys, reduce fever and prevent thrush, ward off carcinogenic free radicals because of its lycopene content. The purose of this paper is to examine the anti fatigue activity of the citrullus genus plant bases on scientific data. The method used in this study is the literature’s study. Searching for scientific data isdone online (in the PubMed database, Science Direct and Google Scholar) and various books (Indonesian Herbal Pharmacopoeia and PROSEA). Keywords: citrullus genus, anti fatigue Activity, invivo, invitr

The influence of phosphate-availability and phytic acid on the profiles of fatty acids, (poly)phenols, carotenoids, and tocochromanols in maize (Zea mays L.) grains from field experiments to human in vitro digestion studies

Phosphorus (P) is an essential element for living organisms and involved in phosphorylation reactions, including the biosynthesis of several organic micronutrients. Since P is taken up by plants from soil as phosphates, phosphate fertilizers are applied on fields to support the P-supply for crops. Today, shrinking global P-resources demand a reduction in the application of P-containing fertilizers, but knowledge about possible effects of a reduced phosphate-availability in soils on the quality of maize grains is lacking. Thus, it was hypothesized that a reduced phosphate-availability in soil influences the concentrations of dietary organic compounds (phenolics, fatty acids, carotenoids, and tocochromanols) in grains of maize during cultivation. Moreover, concentration differences in the P-storage form phytic acid in maize grains may impact the oxidative stability of these organic compounds during processing and digestion. Fertilizer experiments with maize hybrids were conducted at study sites with low to high phosphate concentrations in soil (1.6 to 20.6 mg CAL-P/100 g soil) in Germany. GC-MS or HPLC-(MS) analyses of the ground maize grains revealed the identity of fatty acids, insoluble (mostly diferulic and triferulic acids) and soluble (poly)phenols, carotenoids, and tocochromanols. The concentrations of these (poly)phenols, carotenoids, and tocochromanols as well as the fatty acid composition in the grains of the maize plants grown with or without phosphate fertilizer were not significantly (p < 0.05) different. Interaction effects between phosphate application and the locations on the fatty acid composition as well as on carotenoids and tocochromanols were considered as insignificant, concluding that a reduction in phosphate fertilization could be implemented on most fields in Germany when only considering these dietary compounds. Lastly, the influence of phytic acid on oxidation processes in maize during processing of porridge and in vitro digestion was examined. Porridges were prepared from maize flour containing either high phytic acid concentration or low phytic acid concentration supplemented with or without phytate. The porridges were digested using a human in vitro digestion model, resulting in a decrease in tocochromanols, carotenoids and unsaturated fatty acids. Oxidation products (alpha-tocopherylquinone, malondialdehyde) were formed in all samples, implying that phytic acid addition did not show the expected protective effect. The addition of phytate evoked a significant reduction in the micellarization efficiency of most carotenoids. Thus, the knowledge about phytic acid as antinutrient was extended.Phosphor (P) ist ein Element, das essenziell für lebende Organismen und an Phosphorylierungsreaktionen beteiligt ist. Letztere finden beispielsweise bei der Biosynthese einiger organischer Mikronährstoffe statt. Da P von Pflanzen als Phosphate aus dem Boden aufgenommen werden, setzen Landwirte Phosphatdünger ein, um eine ausreichende P-Versorgung der Nutzpflanzen zu gewährleisten. Sinkende globale Phosphorressourcen erfordern allerdings eine Reduktion der Anwendung von Phosphatdüngern, jedoch ist bisher nicht ausreichend bekannt, welche Auswirkung eine verringerte Phosphatverfügbarkeit auf die Qualität von Maiskörnern hat. Daher wurde die Hypothese aufgestellt, dass eine reduzierte Phosphatverfügbarkeit im Boden einen Einfluss auf die Biosynthese und Konzentrationen von ernährungsrelevanten Inhaltsstoffen (Phenole, Fettsäuren, Carotinoide, und Tocochromanole) in Maiskörnern während des Wachstums hat. Des Weiteren könnten unterschiedliche Konzentrationen in der P-Speicherform Phytinsäure einen Einfluss auf die oxidative Stabilität dieser organischen Substanzen während der Herstellung und des Verdaus von maisbasierten Lebensmitteln haben. Düngemittelexperimente mit Hybridmaissorten wurde an Standorten mit niedrigen bis hohen P-Gehalten im Boden (1.6 bis 20.6 mg CAL-P/100 g Boden) in Deutschland durchgeführt. Mittels GC-MS oder HPLC-(MS) wurden Fettsäuren, unlösliche (Diferula- und Triferulasäuren) und lösliche (Poly)phenole, Carotinoide und Tocochromanole in den vermahlenen Maiskörnern identifiziert. Maispflanzen angebaut mit Phosphatdünger zeigten keine statistisch (p < 0.05) signifikanten Unterschiede der (Poly)phenol-, Carotinoid-, und Tocochromanolkonzentrationen sowie der Fettsäure-zusammensetzung in den Maiskörnern im Vergleich zu Kontrollproben. Interaktionseffekte zwischen der Phosphatdüngung und den Standorten auf die Profile von Fettsäuren, Carotinoiden und Tocochromanolen waren nicht signifikant. Daraus resultiert, dass eine Reduktion von Phosphatdüngern an den meisten Standorten in Deutschland möglich wäre, ohne die Gehalte dieser organischen Mikronährstoffe in Mais negativ zu beeinflussen. Zuletzt wurde der mögliche Einfluss von Phytinsäure auf Oxidationsprozesse in Mais während der Verarbeitung und des in vitro Verdaus von Maisbrei untersucht. Maisbreie wurde aus Maismehl mit hohen Phytinsäuregehalten oder niedrigen Phytin-säuregehalten mit oder ohne zugesetztem Phytat hergestellt. Die Maisbreie wurden mittels eines humanen in vitro Verdauungsmodells verdaut. Kochen und der darauffolgende Verdau verringerten Tocochromanole, Carotinoide und ungesättigte Fettsäuren. Oxidationsprodukte (alpha-Tocopherylchinon, Malondialdehyd) wurden in den Proben gebildet, welche den fehlenden Schutzmechanismus durch die zugesetzte Phytinsäure untermauern. Durch die Zugabe von Phytat wurde eine signifikant niedrigere Mizellierungseffizienz der meisten Carotinoiden beobachtet. Dadurch wurden weitere Erkenntnisse über Phytinsäure als Antinährstoff gewonnen

Major Classes of Phytonutriceuticals in Vegetables and Health Benefits: A Review

Vegetables are essential for well-balanced dietssince they supply phytonutriceuticals. About 3 billion people in the world are malnourished due to imbalanced diets. Regular consumption of a vegetable rich diet has undeniable effects on health since they have been strongly associated with improvement of gastrointestinal health, good vision, and reduced risk of heart disease, stroke, chronic diseases such as diabetes, and some forms of cancer. The mechanism by which vegetables decrease risk of disease is complex and largely unknown. Some phytochemicals of vegetables are strong antioxidants and are thought to reduce the risk of chronic disease by protecting against free radical damage, by modifying metabolic activation and detoxification of carcinogens, or even by influencing processes that alter the course of tumor cells. The dietary fiber content and type of different vegetables may also contribute to the overall health benefit. Each vegetable contains a unique combination of phytonutriceuticals. A great diversity of vegetables should be eaten to ensure that individua's diet includes a combination of phytonutriceuticals and to get all the health benefits

Antioxidants and Natural Compounds in Mexican Foods

In Mexico there is a quality of climate and land suited to the cultivation and production of a wide variety of fruits and vegetables rich in natural antioxidants. Although these fruits and vegetables contain sufficient antioxidants, consumption is low, especially in at-risk populations such as children, pregnant women and the elderly. Fast food on the street and in restaurants is preferred to food at home, and more fruits are consumed than green vegetables. In virtually all social strata there is a marked preference for the consumption of fast food with a high content of saturated fat, salt, cholesterol, protein and simple sugars. The consumption of raw or cooked green vegetables has declined with at best the consumption of a serving a day when the World Health Organization (WHO) suggests at least 3–5 servings of vegetables a day. This decrease in the consumption of natural foods, and therefore in associated antioxidant components has been crucial in the development of chronic degenerative diseases such as obesity, cancer, diabetes and cardiovascular disease. Such diseases are the leading cause of death in the Mexican population according to data from the National Statistical Institute of Geography and Informatics (INEGI, 2013) [1]. On the other hand, there is an excessive consumption of food supplements containing these same natural antioxidants in a purer and more concentrated form than in natural food sources. Such supplements or additions were initially only consumed by athletes, but are now widely used by the general public without an understanding of the normal recommendations and possible toxic effects they may have on the user

Principles of Nutrition Textbook, Second Edition

Update: The team has updated this course with a Round Twelve Mini-Grant for Ancillary Materials and Revisions, leading to a new twenty-chapter remix featuring content from a Kansas State University open textbook. Due to accessibility issues in the repository, a second copy of the PDF without a cover page is included in Additional Files. This file should retain all bookmarks and tags. First edition description: This Open Textbook for Principles of Nutrition was created under a Round Nine ALG Textbook Transformation Grant. Topics covered: Chapter 1: Nutrition Basics Chapter 2: Macronutrient Structures Chapter 3: Macronutrient Digestion Chapter 4: Macronutrient Uptake, Absorption, & Transport Chapter 5: Common Digestive Problems Chapter 6: Macronutrient Metabolism Chapter 7: Integration of Macronutrient Metabolism Chapter 8: Micronutrients Overview & Dietary Reference Intakes (DRIs) Chapter 9: Antioxidant Micronutrients Chapter 10: Macronutrient Metabolism Micronutrients Chapter 11: Carbon Metabolism Micronutrients Chapter 12: Blood, Bones & Teeth Micronutrients Chapter 13: Electrolyte Micronutrients Chapter 14: Achieving a Healthy Diet Chapter 15: Diet and Health- Chronic Disease Prevention Chapter 16: Pregnancy and Lactation Chapter 17: Nutrition Infancy through Adolescence Chapter 18: Adulthood and the Later Years Chapter 19: Nutrition and Fitness/Athletes Chapter 20: Nutrition and Society The original chapters are also available on a Georgia Highlands College LibGuide.https://oer.galileo.usg.edu/health-textbooks/1006/thumbnail.jp