Food as medicine: functional food plants of Africa

407 Pages·2017·40.22 MB·English

by  Maurice M. Iwu

Food Medicine
as
Functional Food Plants of Africa
Series Editor
John Shi, Ph.D.
Guelph Food Research Center, Canada
Food as Medicine: Functional Food Plants of Africa (2016)
Maurice M. Iwu
Chinese Dates: A Traditional Functional Food (2016)
Edited by Dongheng Liu, Ph.D., Xingqian Ye, Ph.D., and Yueming Jiang, Ph.D.
Functional Food Ingredients and Nutraceuticals: (2015)
Processing Technologies, Second Edition
Edited by John Shi, Ph.D.
Marine Products for Healthcare: Functional and Bioactive (2009)
Nutraceutical Compounds from the Ocean
Vazhiyil Venugopal, Ph.D.
Methods of Analysis for Functional Foods and Nutraceuticals, (2008)
Second Edition
Edited by W. Jeffrey Hurst, Ph.D.
Handbook of Fermented Functional Foods, Second Edition (2008)
Edited by Edward R. Farnworth, Ph.D.
Functional Food Carbohydrates (2007)
Costas G. Biliaderis, Ph.D. and Marta S. Izydorczyk, Ph.D.
Dictionary of Nutraceuticals and Functional Foods (2006)
N. A. Michael Eskin, Ph.D. and Snait Tamir, Ph.D.
Handbook of Functional Lipids (2006)
Edited by Casimir C. Akoh, Ph.D.
Handbook of Functional Dairy Products (2004)
Edited by Collete Short and John O’Brien
Herbs, Botanicals, and Teas (2002)
Edited by G. Mazza, Ph.D. and B.D. Oomah, Ph.D.
Functional Foods: Biochemical and Processing Aspects, Volume 2 (2002)
Edited by John Shi, Ph.D., G. Mazza, Ph.D., and Marc Le Maguer, Ph.D.
Functional Foods: Biochemical and Processing Aspects, Volume 1 (1998)
Edited by G. Mazza, Ph.D.
Food Medicine
as
Functional Food Plants of Africa
Maurice M. Iwu
Boca Raton London New York
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Library of Congress Cataloging‑in‑Publication Data
Names: Iwu, Maurice M.
Title: Food as medicine : functional food plants of Africa / Maurice M. Iwu.
Other titles: Functional food plants of Africa
Description: Boca Raton : CRC Press, 2017. | Series: Functional foods and
nurtraceuticals | Includes bibliographical references and index.
Identifiers: LCCN 2016022120 | ISBN 9781498706094
Subjects: LCSH: Medicinal plants--Africa. | Functional foods--Africa. |
Traditional medicine--Africa.
Classification: LCC RS181 .I98 2017 | DDC 615.3/21096--dc23
LC record available at https://lccn.loc.gov/2016022120
Visit the Taylor & Francis Web site at
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Contents
Series Preface .................................................................................................................................xv
Preface ..........................................................................................................................................xvii
Author ...........................................................................................................................................xxi
Section I Introduction to African Functional Foods
1. Foods, Phytochemicals, and Nutraceuticals: The New Health Imperative ................3
1.1 Phytonutrients: Nature’s Own Medicine ...................................................................7
1.2 How Do Phytochemicals Work? .................................................................................8
1.3 How Do We Get Enough Phytochemicals? .............................................................14
1.4 Raw versus Cooked Food ..........................................................................................14
1.5 Low Consumption of Animal Protein .....................................................................16
1.6 Gluten-Free African Food Plants ..............................................................................17
1.7 African Functional Foods in Commerce .................................................................17
Glossary ...................................................................................................................................19
References ...............................................................................................................................19
2. Historical Introduction: The Role of Dietary Plants in Traditional Medical
Care in Africa ........................................................................................................................21
References ...............................................................................................................................46
3. Major Nutraceuticals of African Origin ..........................................................................47
3.1 Introduction .................................................................................................................47
3.2 Polyphenols ..................................................................................................................48
3.2.1 Flavonoids .......................................................................................................49
3.2.2 Cocoa Polyphenols .........................................................................................50
3.3 β-Carotene ....................................................................................................................50
3.4 Phytosterols and Phytostanols ..................................................................................51
3.4.1 β-Sitosterol ......................................................................................................51
3.4.2 Lupeol ..............................................................................................................52
3.5 Catechin ........................................................................................................................52
3.6 Epigallocatechin-3-Gallate .........................................................................................52
3.7 Resveratrol ...................................................................................................................53
3.8 Proanthocyanidins ......................................................................................................53
3.9 Tocotrienols ..................................................................................................................54
3.10 Ubiquinone ..................................................................................................................55
3.11 Essential Oils ...............................................................................................................55
3.12 Glucosinolates and Isothiocyanates .........................................................................56
3.13 5-Hydroxy-l-Tryptophan ...........................................................................................56
3.14 Dietary Fiber ................................................................................................................56
3.14.1 Cellulose ..........................................................................................................57
3.14.2 Hemicellulose .................................................................................................57
3.14.3 Lignin ..............................................................................................................57
3.14.4 Pectin ...............................................................................................................58
v
vi Contents
3.14.5 β-Glucans ........................................................................................................58
3.14.6 Mucilages and Gums .....................................................................................58
3.14.7 Oligosaccharides ............................................................................................59
References ...............................................................................................................................60
4. Modern Trends in the Use of Functional Food Plants of Africa .................................63
4.1 Introduction .................................................................................................................63
4.2 Polyherbal Formulations as Bioenhancers ..............................................................65
4.3 Use of Nanoparticles to Enhance Bioavailability ...................................................65
4.4 Biopharming ................................................................................................................66
4.5 African Fermented Foods ..........................................................................................67
4.6 Health Benefits of Food Fermentation .....................................................................69
4.7 Examples of Fermented Foods with Potential Functional Benefits .....................70
4.7.1 Cereal-Based Fermented Foods ...................................................................70
4.7.1.1 Hussuwa ..........................................................................................71
4.7.1.2 Ogi ....................................................................................................71
4.7.1.3 Kisra .................................................................................................71
4.7.1.4 Kunu-Zaki .......................................................................................72
4.7.1.5 Injera .................................................................................................72
4.7.1.6 Banku ...............................................................................................72
4.7.1.7 Ben-saalga........................................................................................73
4.7.1.8 Kenkey .............................................................................................73
4.7.1.9 Mahewu ...........................................................................................73
4.7.1.10 Togwa ...............................................................................................74
4.7.1.11 Mawe ................................................................................................74
4.7.2 Starchy Root Crop Fermentations ...............................................................75
4.7.2.1 Fufu ..................................................................................................75
4.7.2.2 Garri .................................................................................................75
4.7.2.3 Lafun ................................................................................................76
4.7.2.4 Attiéké ..............................................................................................76
4.7.3 Fermentation of Legumes, Seeds, and Nuts ..............................................76
4.7.3.1 Examples of Fermented Legumes, Seeds, and Nuts as
Food Condiments ...........................................................................77
4.7.4 Fermented Fruits ............................................................................................78
4.7.4.1 Agadagidi ........................................................................................78
4.7.4.2 Eketeke .............................................................................................78
4.7.4.3 Fermented Cocoa Sap ....................................................................79
4.7.4.4 Maari ................................................................................................79
4.7.4.5 Owoh ................................................................................................80
4.7.5 Fermentation of Palm Wine and Raffia Palm Wine ..................................80
4.7.6 Fermentation-Derived Virgin Coconut Oil ................................................80
4.8 Fruit and Vegetable Smoothies .................................................................................81
References ...............................................................................................................................82
Section II Functional Foods in the Management of Certain Diseases
5. Oxidative Stress, Plant Antioxidants, and Health .........................................................87
5.1 Introduction .................................................................................................................87
5.2 Alzheimer’s Disease ...................................................................................................88
Contents vii
5.3 Parkinson’s Disease ....................................................................................................92
5.3.1 Other Food Plants Used in Traditional Treatment of PD .........................93
5.4 Sources of Antioxidants in Foods .............................................................................94
References ...............................................................................................................................96
6. Effect of Phytonutrients on Chronic Inflammatory Diseases and Aging ..............101
6.1 Introduction ...............................................................................................................101
6.2 Chronic Noncommunicable Diseases ....................................................................102
6.3 Anti-Inflammatory Properties of Culinary Herbs and Spices ...........................102
6.3.1 Aromatic Acids .............................................................................................105
6.3.2 Polyphenols ...................................................................................................105
6.3.3 Stilbenes ........................................................................................................107
6.3.4 Terpenoids .....................................................................................................107
6.3.5 Alkaloids .......................................................................................................107
6.4 Inflammation and Aging .........................................................................................107
6.4.1 Epigenetic Considerations in Aging .........................................................109
6.4.2 Andropause and Aging ..............................................................................115
References .............................................................................................................................116
7. Digestive System Dysfunction: Dietary Interventions ..............................................119
7.1 Introduction ...............................................................................................................119
7.2 Gut Microbiota ...........................................................................................................121
7.3 Probiotics, Prebiotics, and Symbiotics ....................................................................124
7.4 Gut and Immune System .........................................................................................125
7.5 Gastrointestinal Information Exchange System ...................................................126
7.6 Functional Foods, Gut Health, and Diseases ........................................................127
7.6.1 Carminatives, Flatulence, and Colic .........................................................128
7.6.2 Laxatives and Purgatives ............................................................................128
7.6.3 Diarrhea and Dysentery .............................................................................128
7.6.4 Gut and Psychotic Diseases ........................................................................129
7.7 Maintenance of Optimum Gut Health ...................................................................129
References .............................................................................................................................130
8. Functional Foods and Phytonutrients in Diabetes Management .............................133
8.1 Introduction ...............................................................................................................133
8.2 Functional Foods .......................................................................................................134
8.2.1 Aduwa (Balanites aegyptiaca) .......................................................................135
8.2.2 Aloes ..............................................................................................................135
8.2.3 Banaba (Lagerstroemia speciosa L.) ...............................................................135
8.2.4 Bitter Melon (Momordica elegans) ................................................................136
8.2.5 Bitter Kola (Garcinia kola) .............................................................................136
8.2.6 Bitter Leaf (Vernonia amygdalina) ................................................................136
8.2.7 Chaste Tree Berry (Vitex agnus-castus) ......................................................137
8.2.8 Cinnamon (Cinnamomum zeylanicum)........................................................137
8.2.9 Clove Oil (Eugenia aromaticum) ...................................................................137
8.2.10 Cocoa Polyphenols (Theobroma cacao) ........................................................137
8.2.11 Coconut, Virgin Coconut Oil (Cocos nucifera) ...........................................138
8.2.12 Fenugreek (Trigonella foenum-graecum) ......................................................138
8.2.13 French Lilac (Galega officinalis) ....................................................................139
viii Contents
8.2.14 Garlic (Allium sativum) .................................................................................139
8.2.15 Ginger (Zingiber officinalis) ..........................................................................139
8.2.16 Golden Root (Rhodiola rosea) .......................................................................140
8.2.17 Gongronema, Utazi (Marsdenia latifolia) ....................................................140
8.2.18 Guava Leaves (Psidium guajava) .................................................................140
8.2.19 Gymnema or Melyna (Gymnema sylvestre) ...............................................140
8.2.20 Huckleberry/Bilberry (Vaccinium myrtillus) .............................................141
8.2.21 Kalmegh or Kalamegha (Andrographis paniculata) ...................................141
8.2.22 Houpu Magnolia (Magnolia officinalis) ......................................................141
8.2.23 Mucuna Beans, Velvet Bean (Mucuna pruriens) .......................................141
8.2.24 Ogbono–Dika Fat (Irvingia gabonensis) ......................................................142
8.2.25 Onion (Allium cepa) ......................................................................................142
8.2.26 Okra (Abelmoschus esculentus) .....................................................................142
8.2.27 Plantain (Musa paradisiaca) ..........................................................................142
8.2.28 Prickly Pear Cactus (Opuntia streptacantha) ..............................................143
8.2.29 Scent Leaf (Ocimum gratissimum) ...............................................................143
8.2.30 Soursop (Annona muricata) ..........................................................................143
8.2.31 Soybeans (Glycine max) ................................................................................143
8.2.32 Tea (Camellia sinensis) ...................................................................................144
8.2.33 Turmeric (Curcuma longa) ............................................................................144
8.3 Fiber-Rich Diets in the Prevention of Diabetes and Obesity ..............................144
8.4 Polyherbal Formulations ..........................................................................................145
8.4.1 Immunovit-IHP™ ........................................................................................145
8.4.2 Physogen and Physogen Plus.....................................................................146
8.4.3 Ohsu-IHP ......................................................................................................146
8.4.4 Vernonia-Ocimum Tea ................................................................................146
8.4.5 Glucosol™ .....................................................................................................146
8.5 Problem with Sugars: Health Implications of High-Fructose
Corn Syrup .................................................................................................................146
8.5.1 Fructose and Cancer ....................................................................................149
8.5.2 Fructose and Hypertension ........................................................................149
References .............................................................................................................................150
9. Dietary Supplements in Cancer Prevention and Management ................................153
9.1 Introduction ...............................................................................................................153
9.2 Functional Foods with Chemoprotective Properties ...........................................155
9.3 Aloin and Related Aloe Compounds ......................................................................156
9.4 Green Tea ....................................................................................................................157
9.5 Cocoa Polyphenols ....................................................................................................158
References .............................................................................................................................159
Section III Monographs
10. Monographs of Major African Functional Foods ........................................................165
Introduction ..........................................................................................................................165
Alligator Pepper: Grains of Paradise ................................................................................166
Overview ....................................................................................................................166
Pharmacognostical Profile .......................................................................................166
Contents ix
Aloe vera .................................................................................................................................169
Overview ....................................................................................................................169
Pharmacognostical Profile .......................................................................................169
Cape Aloe ..............................................................................................................................171
Overview ....................................................................................................................171
Pharmacognostical Profile .......................................................................................172
Aridan ....................................................................................................................................173
Overview ....................................................................................................................173
Pharmacognostical Profile .......................................................................................173
Balanites: Desert Date..........................................................................................................174
Overview ....................................................................................................................174
Pharmacognostical Profile .......................................................................................174
Bambara Groundnut ............................................................................................................176
Overview ....................................................................................................................176
Pharmacognostical Profile .......................................................................................177
“How to Eat It”—Taken from FAO.........................................................................180
Dumplings ....................................................................................................180
Baobab ...................................................................................................................................180
Overview ....................................................................................................................180
Pharmacognostical Profile .......................................................................................180
Bissap: Zobo ..........................................................................................................................184
Overview ....................................................................................................................184
Pharmacognostical Profile .......................................................................................184
Bitter Kola .............................................................................................................................189
Overview ....................................................................................................................189
Pharmacognostical Profile .......................................................................................189
Bitter Leaf ..............................................................................................................................192
Overview ....................................................................................................................192
Pharmacognostical Profile .......................................................................................192
Boscia .....................................................................................................................................194
Overview ....................................................................................................................194
Pharmacognostical Profile .......................................................................................194
Buchu .....................................................................................................................................196
Overview ....................................................................................................................196
Pharmacognostical Profile .......................................................................................196
Bush Cane .............................................................................................................................199
Overview ....................................................................................................................199
Pharmacognostical Profile .......................................................................................199
Bush Mango: Ogbono ..........................................................................................................201
Overview ....................................................................................................................201
Pharmacognostical Profile .......................................................................................201
Cacao: Cocoa .........................................................................................................................205
Overview ....................................................................................................................205
Pharmacognostical Profile .......................................................................................205
Calabash Nutmeg ................................................................................................................210
Overview ....................................................................................................................210
Pharmacognostical Profile .......................................................................................210
Cashew ..................................................................................................................................211
Overview ....................................................................................................................211