Bioactive Food Components Activity in Mechanistic Approach

Front Cover
Bioactive Food Components Activity in Mechanistic Approach
Copyright Page
Contents
List of contributors
1 Introduction
1.1 Introduction
1.2 Chronic diseases in the world and the causal role of the environmental factors
1.2.1 Foods as a tool for preventing chronic diseases and disabilities
References
2 Main molecular mechanisms for noncommunicable diseases
2.1 Introduction
2.2 Main molecular mechanisms for noncommunicable diseases
2.2.1 Inflammatory response and oxidative stress
2.2.2 Obesity and metabolic dysfunctions
2.2.2.1 Adiposity
2.2.2.1.1 The action of the main inflammatory molecules involved in the inflammation associated with obesity and its metabo...
2.2.2.2 Insulin resistance
2.2.2.3 Type 2 diabetes
2.2.2.4 Hypertension
2.2.2.5 Metabolic syndrome
2.2.2.6 Cardiovascular disease
2.2.3 Cancer
2.2.4 Inflammation and cancer development
2.2.4.1 Oxidative stress and cancer: friend or foe?
2.2.4.1.1 Reactive oxygen species in early stages of tumor development: potent inductors of carcinogenesis
2.2.4.1.2 Oxidative stress in late stages of cancer development: a potential tumor-promoting role to antioxidant defenses
2.2.5 Cognition and neurodegenerative diseases
2.3 Conclusion
Conflict of interest statement
Acknowledgments
References
3 Phenolic compounds
3.1 Introduction
3.2 In vitro evidence of food phenolic compound bioactivity and their mechanisms of action
3.3 Antioxidant activity
3.4 Antiinflammatory activity
3.5 Activities against chronic diseases
3.6 In vivo evidences of food phenolic compound bioactivities
3.7 Neuroprotection potential
3.8 Antidiabetic potential
3.9 Cardioprotective potential
3.10 Antiobesity potential
3.11 Anticancer potential
3.12 Clinical trials
3.13 Bioavailability and metabolism studies
3.14 Longitudinal dietary assays
3.15 Conclusion
References
4 Prebiotics and probiotics
4.1 Introduction
4.2 Prebiotics
4.2.1 Main concepts and definitions of prebiotics
4.2.2 Main prebiotic classes
4.2.2.1 Nondigestible carbohydrates
4.2.2.2 Phenolic compounds
4.2.2.3 Carotenoids
4.2.2.4 Polyunsaturated fatty acids and their derivatives
4.2.3 Other prebiotic candidates
4.2.4 Concluding remarks
4.3 Probiotics
4.3.1 Main concepts and definitions of probiotics
4.3.2 Main traditional strains
4.3.2.1 Lactobacillus spp
4.3.2.2 Bifidobacterium spp
4.3.3 Other probiotics and potential new strains
4.3.4 Concluding remarks
4.4 Clinical evidence e proposed mechanisms of action of prebiotics and probiotics
4.4.1 Gut microbiota interaction
4.4.2 Immune system modulation
4.4.3 Intestinal barrier function
4.4.4 Production of organic acids
4.4.5 Other mechanisms
4.5 Conclusion
Acknowledgments
Conflict of interest statement
References
5 Carotenoids
5.1 Introduction
5.2 Animal studies
5.3 Human studies
5.4 Mechanistic studies
5.5 Conclusion
References
6 Tocopherols and tocotrienols: the essential vitamin E
6.1 Introduction
6.2 Chemistry of tocopherols and tocotrienols
6.3 Sources of tocopherol and tocotrienol
6.3.1 Edible oils
6.3.2 Underutilized edible oils as a source of tocols
6.4 Role of tocopherol and tocotrienol in plants and in human health
6.4.1 Role in plants
6.4.1.1 Antioxidant property
6.4.2 Role in human health
6.4.2.1 Role of tocopherol and tocotrienol in obesity
6.4.2.2 Antiobesity mechanism of tocopherol and tocotrienol
6.4.2.3 Vitamin E and Alzheimer’s treatment
6.4.2.4 Vitamin E and cardiovascular diseases
6.4.2.5 Vitamin E and cancer
6.4.2.6 Tocotrienol in breast cancer
6.4.2.7 Role of vitamin E as anti-inflammatory compound
6.4.2.8 Antioxidant activities of vitamin forms and carboxychromanols
6.4.2.9 Anti-inflammatory activities and mechanisms
6.4.2.10 Asthma and allergic airway inflammation
6.4.2.11 Vitamin E and HIV
6.4.2.12 Vitamin E and cataract
6.4.2.13 Vitamin E as immunostimulant
6.5 Conclusion
Acknowledgment
References
7 Bioactive peptides against inflammatory intestinal disorders and obesity
7.1 Defining the concept “bioactive peptides”
7.2 Bioactive peptides against inflammatory intestinal diseases
7.2.1 In vitro antiinflammatory effects of food-derived peptides
7.2.2 In vivo effects of food-derived peptides
7.3 Bioactive peptides against obesity
7.3.1 In vitro effects of antiobesity food peptides
7.3.2 In vivo evidence of antiobesity food-derived peptides
7.4 Concluding remarks
References
8 Monounsaturated and polyunsaturated fatty acids: structure, food sources, biological functions, and their preventive role...
8.1 General topics on monounsaturated and polyunsaturated fatty acids
8.1.1 Chemistry and classification of fatty acids
8.1.2 Dietary sources and supplements containing monounsaturated and polyunstaturated fatty acids
8.1.3 Absorption of dietary fatty acids
8.1.4 Polyunsaturated fatty acid from the n-3 and n-6 families as precursors of lipid mediators to modulate inflammation pr...
8.1.5 Biosynthesis of essential unsaturated fatty acids
8.1.6 Monounsaturated and polyunsaturated fatty acid degradation
8.2 Prospecting the potential health benefits monounsaturated and polyunsaturated fatty acids in cell model systems
8.2.1 Oxidative stress
8.2.1.1 Antioxidant and reactive oxygen species mechanisms
8.2.1.2 DNA/RNA damage and repair
8.2.1.3 Cytotoxicity, cell apoptosis, and phagocytosis
8.2.1.4 Inflammation
8.3 Monounsaturated and polyunsaturated fatty acids effects in animal models
8.3.1 Polyunsaturated fatty acid and oxidative stress in animal studies
8.3.2 Inflammation
8.3.3 Fatty acids and cardiovascular diseases
8.4 Role of fatty acids for the primary and secondary prevention of cardiovascular disease
8.4.1 Cardiovascular disease
8.4.2 Relationship between dietary fatty acids and cardiovascular disease
8.4.3 Saturated fats and cardiovascular disease
8.4.4 Monounsaturated fatty acid and cardiovascular disease
8.4.5 ω-3 polyunsaturated fatty acid and cardiovascular disease
8.4.6 ω-6 polyunsaturated fatty acid and cardiovascular disease
8.4.7 Polyunsaturated fatty acid and other health effects
8.5 Final considerations and future directions
Acknowledgments
References
9 Sulfur compounds
9.1 Introduction
9.2 Chemical definition of glucosinolates and their hydrolytic products
9.3 Sources of glucosinolates
9.4 Role of isothiocyanates in neuroprotection
9.5 In vitro and in vivo neuroprotective activities of isothiocyanate and their mechanistic pathway(s)
9.5.1 Sulforaphane
9.5.2 Phenethyl-isothiocyanate
9.5.3 Erucin
9.5.4 6-(Methyl-sulfinyl) hexyl-isothiocyanate
9.5.5 Glucomoringin-isothiocyanate
9.6 Major pathways involved in neuroprotection/neurotoxicity
9.6.1 Nrf2/ARE signaling pathway
9.6.2 IκB/NF-κB signaling pathway
9.6.3 Intrinsic mitochondrial signaling pathway
9.7 Isothiocyanates as antioxidant and antiinflammatory agent
9.8 Isothiocyanates as anticancer and chemopreventive agent
9.9 Isothiocyanates as antidiabetic agent
9.10 Conclusion
References
10 Phytosterols: physiological functions and therapeutic applications
10.1 Introduction
10.1.1 Structure
10.1.2 Sources of phytosterols
10.1.3 Physiological functions of phytosterols
10.1.4 Phytosterol contents in foods
10.1.5 Absorption of phytosterols
10.1.6 Distribution and excretion of phytosterols
10.2 Major mode of action of phytosterols
10.2.1 Alteration of membrane composition
10.2.2 Alteration of membrane integrity and membrane bound enzymes
10.2.3 Effect on signal transduction pathway
10.2.4 Effect of on immune system
10.2.5 Effect on cell cycle
10.2.6 Therapeutic actions
10.2.7 Phytosterols and cholesterol
10.2.8 Phytosterols as immunomodulators and antiinflammatory agents
10.2.9 Anticancer roles of phytosterols
10.3 Models of colon cancer
10.4 Models of breast cancer
10.5 Models of prostate cancer
10.5.1 Antidiabetic roles of phytosterols
10.5.2 Mechanisms of hypocholesterolemia activity and other activities
10.5.3 Safety
10.5.4 Phytosterol formulation
10.6 Conclusion
References
Index
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