Functional foods, nutraceuticals and natural products: concepts and applications

837 Pages·2016·31.01 MB·English

by  Maitin

F F
UNCTIONAL OODS,
N
UTRACEUTICALS AND
N P
ATURAL RODUCTS
CONCEPTS AND APPLICATIONS
Edited by
Professor Dhiraj A. Vattem, Ph.D.
Texas State University
Vatsala Maitin, Ph.D.
Texas State University
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We would like to dedicate this book to our parents
Sree Lakshmi Vattem, Radha Krishnan Vattem,
Binod Maitin and Renu Maitin,
for their support, encouragement and love.
We would also like to express our deep gratitude to
our teachers, colleagues, students and friends.
This book would not have been possible without their help.
Functional Foods, Nutraceuticals and Natural Products
DEStech Pub li ca tions, Inc.
439 North Duke Street
Lanc as ter, Penns ylv an ia 17602 U.S.A.
Copy right © 2016 by DEStech Pub li ca tions, Inc.
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Main ent ry un der tit le:
Functional Foods, Nutraceuticals and Natural Products: Concepts and Applications
A DEStech Pub lic at ions book
Bib lio gr ap hy: p.
Inc ludes in dex p. 797
Library of Congress Control Number: 2015947737
ISBN No. 978-1-60595-101-0
Table of Contents
Preface xv
1. Functional Foods—History and Concepts . . . . . . . . . . 1
S. ARAI, D.A. VATTEM and H. KUMAGAI
1.1. Background 1
1.2. Scientific Perspectives 3
1.3. Political States 8
1.4. Definitions and Limitations 10
1.5. Relevance of Functional Foods 12
1.6. Functional Food versus Pharmaceuticals 13
1.7. Impact on Health Care and Society 13
1.8. Functional Food: Sources and Classification 14
1.9. Acknowledgments 16
1.10. References 16
2. Prebiotics and Probiotics: Concepts and Advances . .19
A.L. CARVALHO-WELLS and D.M.A. SAULNIER
2.1. Introduction 19
2.2. Roles of the Commensal Microbiota 22
2.3. The Gut Microbiota and Augmentation of
Host Defense 24
2.4. Probiotics 26
2.5. Prebiotics 33
2.6. Future and Novel Applications 36
2.7. Acknowledgement 39
2.8. References 39
v
vi Table of Contents
3. Pleiotropic Effects of Bioactive Phytochemicals
(Polyphenols and Terpenes) . . . . . . . . . . . . . . . . . . . . 47
ADEEB SHEHZAD, SALMAN UL ISLAM,
EBTESAM A AL-SUHAIMI and YOUNG SUP LEE
3.1. Introduction 47
3.2. Phenols 48
3.3. Terpenes 71
3.4. Conclusion 83
3.5. References 84
4. Phytochemical Probiotic Synergies as Novel
Functional Food Ingredients . . . . . . . . . . . . . . . . . . . . 89
E. APOSTOLIDIS and Y.I. KWON
4.1. Introduction: Lactic Acid Bacteria and Phenolic
Phytochemicals—Biological Role 89
4.2. Lactic Acid Bacteria and Lactic Acid Bacteria
Fermented Products 91
4.3. Phenolic Phytochemicals 96
4.4. Innovative Strategies to Improve Functionality of
Lactic Acid Bacteria Fermented Products by Phenolic
Phytochemical Synergies 101
4.5. Conclusions and Future Research 114
4.6. References 116
5. Metabolomics in Nutritional Research:
Applications and Future Perspectives . . . . . . . . . . . 125
L. BRENNAN
5.1. Introduction 125
5.2. Samples for Metabolomics Analysis 126
5.3. Data Analysis 128
5.4. Examples of Use in Nutrition and Functional
Food Research 129
5.5. Future Challenges 131
5.6. References 132
6. Proteomics as a Tool to Test Efficacy of
Functional Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . 135
BAUKJE DE ROOS
6.1. Introduction 135
Table of Contents vii
6.2. Proteomics Applications in Nutrition Sciences 135
6.3. Analytical Platforms 136
6.4. Proteomics Approaches in Animal Intervention
Studies 138
6.5. Proteomics Approaches in Human Intervention
Studies 142
6.6. Proteomics and Biomarker Discovery 145
6.7. Conclusion 147
6.8. Acknowledgments 148
6.9. References 148
7. Extraction and Purification of Bioactive
Ingredients from Natural Products . . . . . . . . . . . . . . 153
G. K. JAYAPRAKASHA and BHIMANAGOUDA S. PATIL
7.1. Introduction 153
7.2. Extraction of Bioactive Ingredients 153
7.3. Conventional Extraction Techniques 156
7.4. Recent Techniques 158
7.5. Purification Techniques 162
7.6. Current and Future Developments 167
7.7. Acknowledgments 168
7.8. References 168
8. Identification of Bioactive Components from
Natural Sources . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 175
G. K. JAYAPRAKASHA and BHIMANAGOUDA S. PATIL
8.1. Introduction 175
8.2. Separation and Structure Determination 177
8.3. Functional Groups Identification 178
8.4. Identification of Chemical Components 181
8.5. Summary 195
8.6. Acknowledgment 195
8.7. References 195
9. Insulin Signaling—A Potential Therapeutic
Target of Dietary Bioactives . . . . . . . . . . . . . . . . . . . 201
B.Y. JAMISON, Y. GOMADA, V. MAITIN and D.A. VATTEM
9.1. Introduction 201
9.2. Pharmacological Treatment Targets and
Limitations 205
viii Table of Contents
9.3. Natural Products 206
9.4. Lamiaceae Herbs as Modulators of Insulin
Signaling 208
9.5. References 216
10. Eukaryotic Stress Response Signaling
Pathways as Mechanistic Targets for
Functional Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . 225
Y. GOMADA, B.Y. JAMISON, V. MAITIN and D.A. VATTEM
10.1. Nrf2/skn-1 Signaling Pathway 225
10.2. HIF-1 Signaling Pathway 226
10.3. Apoptotic Signaling 228
10.4. Regulation of the Autophagy 230
10.5. Hypoxia Signaling Pathway and Unfolded Protein
Response Signaling 231
10.6. HSP/UPR Link to Neurodegeneration 233
10.7. Regulation and Dysregulation of the MAPK
Cascade 234
10.8. TGF-β Signaling Pathway 236
10.9. Neurodegenerative Pathologies and Stress Response
Signaling 237
10.10. References 241
11. Mechanism of Neuroprotection by Bioactive
Compounds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 251
R.C. STAVINOHA, B.Y. JAMISON, Y. GOMADA,
V. MAITIN and D.A. VATTEM
11.1. Introduction 251
11.2. Alzheimer’s Disease 251
11.3. Parkinson’s Disease 256
11.4. Pharmacological Agents 261
11.5. Natural Alternatives 278
11.6. References 282
12. Modulation of Redox Homeostasis by
Lamiaceae Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . 287
R.C. DELEON, B.Y. JAMISON, V.M. MAITIN and
D.A. VATTEM
12.1. Oxidative Stress Mediated Pathogenesis of Disease 287
Table of Contents ix
12.2. Antioxidant Defense Systems 289
12.3. Phytochemicals 290
12.4. Phytochemicals from Lamiaceae Herbs 292
12.5. References 295
13. Lamiaceae Herbs: A Potential Ingredient to
Functional Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . 301
M. VIUDA-MARTOS, J. A. PÉREZ-ÁLVAREZ and
J. FERNÁNDEZ-LÓPEZ
13.1. Introduction 301
13.2. Bioactive Components 304
13.3. Functional Properties 307
13.4. Addition in Food 317
13.5. Conclusions 319
13.6. References 319
14. Immunomodulatory Properties of Dietary
Herbs and Spices . . . . . . . . . . . . . . . . . . . . . . . . . . . . 327
C.E. LESTER, B.Y. JAMISON, V.M. MAITIN and
D.A. VATTEM
14.1. Historical and Current Use of Natural Products 327
14.2. Innate Immunity 329
14.3. Modulation of Innate Immunity by Natural
Products 332
14.4. Immunomodulation by Root Spices 333
14.5. Immunomodulation by Nonroot Spices 334
14.6. Immunomodulation by Lamiaceae Herbs 334
14.7. References 337
15. Therapeutic Potential of Green and Black Tea
in the Prevention and Treatment of Various
Diseases . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 343
A. SHEHZAD, M. UL-ISLAM, N. SHAH and Y. SUP LEE
15.1. Introduction 343
15.2. Chemistry and Stability 345
15.3. Mechanisms of Catechin Action 351
15.4. Medicinal and Therapeutic Potential of Tea 353
15.5. Clinical Implications 360
15.6. Future Prospects 361
15.7. References 362