Bioactive Compounds

Health Benefits and Potential Applications

Maira Rubi Segura Campos

• Publisher: Woodhead Publishing
• Year: 2018
• Print ISBN:
  9780128147740
• eBook ISBN:
  9780128147757
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Bioactive Compounds: Health Benefits and Potential Applications provides information about different bioactive compounds including their sources, biological effects, health benefits and, potential applications which could contribute as alternatives in the prevention or treatment of multifactorial diseases for vulnerable population groups. Going beyond the basics to include discussion of bioaccessibility and the legislative aspects of marketing of bioactive compounds as nutraceuticals or food supplements, this book presents insights from a global perspective. Written for researchers, professors and graduate students, this book is sure to be a welcomed reference for all who work in food chemistry, new product development and nutritional science. - Highlights potential contributions of bioactive compounds as alternatives in the prevention or treatment of disease - Investigates the world of bioactive compounds and the many activities associated with them - Contains information relevant to food chemistry, new product development and nutritional science

Part 1

Antioxidant Activity of Phenolic Compounds

Outline

1. Chapter 1. Antioxidant Activity of Phenolic Compounds Biosynthesized by Plants and Its Relationship With Prevention of Neurodegenerative Diseases
2. Chapter 2. Phenolic Compounds: Structure, Classification, and Antioxidant Power

Chapter 1

Antioxidant Activity of Phenolic Compounds Biosynthesized by Plants and Its Relationship With Prevention of Neurodegenerative Diseases

Janne Rojas ¹ , and Alexis Buitrago ^{1 , 2 1} Organic Biomolecular Research group, Research Institute, Faculty of Pharmacy and Bioanalysis, University of Los Andes, Mérida, Venezuela ² Analysis and Control Department, Faculty of Pharmacy and Bioanalysis, University of Los Andes, Mérida, Venezuela

Abstract

Free radicals are chemical compounds which contain an unpaired electron spinning on the peripheral layer around the nucleus, are a highly reactive species generated from normal oxygen metabolism, as well as exogenous factors and biochemical reactions from human organisms. Accumulation of these may lead to oxidative stress in cells and promote several pathologies. Antioxidant capacity is related to compounds capable of protecting a biological system against the harmful effect of processes involving reactive species. The search for natural antioxidants that might prevent degenerative diseases has attracted the attention of researchers. Furthermore, plant extracts have been revealed to be a major source of chemical compounds with high antioxidant activity. This chapter aims to summarize the major topics related to antioxidant activity found either in plant extracts or secondary metabolites such as phenols and flavonoids, among other compounds isolated from natural sources. Several methods to determine antioxidant capacity have also been included.

Keywords

Antioxidant; Flavonoids; Methods; Neurodegenerative diseases; Phenols

1.1. Introduction

Oxygen is the most predominant element in earth layer and it exists in air as a diatomic molecule, O₂. Almost all living organisms use O₂ for energy production, thus it is essential for life. To produce energy, an organism requires a process called oxidation, which implies the loss of electrons. However, oxidation also involves the inactivation of enzymes that do not have antioxidant mechanisms and do not survive in an O₂ environment (Magder, 2006). Under physiological conditions oxidizing agents and antioxidant defenses are in balance. Enzymes such as catalase, superoxide dismutase, glutathione peroxidase, and nonenzymatic antioxidants such as glutathione, and vitamins C and E are among the antioxidative defense molecules. However, if the production of free radicals exceeds the antioxidant capacity of a living system, these species may react with lipids, proteins, and DNA causing structural and functional damage to enzymes and genetic material (Barreiros et al., 2006). The predominance of oxidants, and their consequent damage is called oxidative stress and is considered as an etiological or pathogenic agent of cardiovascular and neurodegenerative diseases, such as cancer, Alzheimer, diabetes, and aging, among others (Jang et al., 2010; Krishnaiah et al., 2011). These pathologies and the evidence that are promoted by oxidative stress have brought the attention of scientists to find antioxidants for the prevention and treatment of such diseases (Halliwell and Gutteridge, 2007). Interest in naturally occurring antioxidants has increased; the food, cosmetic, and pharmaceutical industries are focused on natural products to replace synthetic antioxidants which are often restricted due to carcinogenic effects (Djeridane et al., 2006; Wannes et al., 1970). Plants are source of numerous secondary metabolites, many of these are natural antioxidants like polyphenols, flavonoids, essential oils, etc., that may be considered as sources of these substances. This chapter aims to review the basic concepts related to free radicals and their relationship to several ailments, to describe some natural products with proved antioxidant activity, as well as a number of in vivo and in vitro antioxidant activity assessment methods for natural products, developed by different researchers. A selection of reported studies in the last 10 years, related to antioxidant activity carry out in plant extracts, has also been included.

1.2. Free Radicals and Their Relationship to Several Ailments

Free radicals are produced to support life under ...

Table of contents

• Cover image
• Title page
• Table of Contents
• Copyright
• List of Contributors
• Part 1. Antioxidant Activity of Phenolic Compounds
• Part 2. Antidiabetic Activity of Bioactive Compounds
• Part 3. Anti-inflammatory Effect of Medicinal Plants
• Part 4. Anticancer Activity of Plants Metabolites
• Part 5. Bioavailability of Bioactive Compounds In Vitro and In Vivo Models
• Part 6. Bioactive Compounds as Ingredients of Functional Foods
• Part 7. Health Benefits of Bioactive Compounds
• Part 8. Health Benefits of Functional Foods
• Part 9. Bioactive Compounds and Functional Foods as Therapeutic Alternative
• Index