Plants as a Source of Natural Antioxidants

318 Pages·2015·8.65 MB·English

by  Nawal Kishore Dubey

Plants as a Source of Natural Antioxidants

Plants as a Source of Natural Antioxidants
Edited by
Nawal Kishore Dubey
Banaras Hindu University, India
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Library of Congress Cataloging-in-Publication Data
Plants as a source of natural antioxidants / edited by Nawal Kishore Dubey,
Banaras Hindu University, India.
pages cm
Includes bibliographical references and index.
ISBN 978-1-78064-266-6 (alk. paper)
1. Materia medica, Vegetable. 2. Antioxidants -- Health aspects.
3. Antioxidants -- Therapeutic use. I. Dubey, N.K.
RS164.P728 2014
615.3’28--dc23
2014002483
ISBN-13: 978 1 78064 266 6
Commissioning editor: Sreepat Jain
Editorial assistant: Alexandra Lainsbury
Production editor: Shankari Wilford
Typeset by SPi, Pondicherry, India
Printed and bound in the UK by CPI Group (UK) Ltd, Croydon, CR0 4YY
Contents
Contributors vii
Preface ix
1 Plants of Indian Traditional Medicine with Antioxidant Activity 1
Nawal Kishore Dubey, Akash Kedia, Bhanu Prakash and Nirmala Kishore
2 Natural Antioxidants from Traditional Chinese Medicinal Plants 15
Li Sha, Li Shu-Ke, Li Hua-Bin, Xu Xiang-Rong, Li Fang,
Wu Shan and Li An-Na
3 Review of the Antioxidant Potential of African Medicinal and Food Plants 34
Sunday E. Atawodi, Olufunsho D. Olowoniyi, Godwin O. Adejo and
Mubarak L. Liman
4 Antioxidant Plants from Brazil 97
Nádia Rezende Barbosa Raposo, Annelisa Farah Silva and
Hudson Caetano Polonini
5 Antioxidant Characteristics of Korean Edible Wild Plants 110
Sang-Uk Chon and Kyeong-Won Yun
6 Algae as a Natural Source of Antioxidant Active Compounds 129
Emad A. Shalaby
7 Antioxidant Potential of Marine Microorganisms: A Review 148
Vashist N. Pandey, Sarad K. Mishra, Abhai K. Srivastava and Nidhi Gupta
8 Biotechnologies for Increasing Antioxidant Production from Plants 156
Sanath Hettiarachi and Priyani Lakshmi Hettiarachchi
9 Plant-derived Antioxidants as Food Additives 169
Dimitris P. Makris and Dimitrios Boskou
10 Biochemical Activity and Therapeutic Role of Antioxidants
in Plants and Humans 191
Neha Pandey and Shashi Pandey-Rai
v
vi Contents
11 Pharmacology of Medicinal Plants with Antioxidant Activity 225
Archana Mehta
12 Endophytic Fungal Associations of Plants and Antioxidant Compounds 245
Suresh C. Sati and Savita Joshi
13 Mycorrhizal Symbiosis in the Formation of Antioxidant
Compounds 252
Pranaba Nanda Bhattacharyya and Dhruva Kumar Jha
14 Role of Mushrooms as a Reservoir of Potentially Active Natural Antioxidants:
An Overview 282
Sikha Dutta
Index 295
Contributors
Godwin O. Adejo, Biochemistry Department, Ahmadu Bello University, Zaria, Nigeria. E-mail:
[email protected]
Sunday E. Atawodi, Biochemistry Department, Ahmadu Bello University, Zaria, Nigeria.
E-mail: [email protected]
Pranaba Nanda Bhattacharyya, Tocklai Tea Research Institute, Tea Research Association, Jorhat
785008, Assam, India. E-mail: [email protected]
Dimitrios Boskou, Department of Chemistry, Aristotle University of Thessaloniki, Thessaloniki,
Greece. E-mail: [email protected]
Sang-Uk Chon, EFARINET Co. Ltd, ~883 Yangsan-Dong, Buk-Gu, Gwangju 500-895, Republic
of Korea. E-mail: [email protected]
Nawal Kishore Dubey, Department of Botany, Banaras Hindu University, Varanasi-221005,
India. E-mail: [email protected] or [email protected]
Sikha Dutta, Department of Botany, UGC Centre of Advanced Studies, The University of Burdwan,
Burdwan-713104, West Bengal, India. E-mail: [email protected]
Nidhi Gupta, Experimental Botany and Nutraceutical Laboratory, Department of Botany,
D.D.U. Gorakhpur University, Gorakhpur-273009, India. E-mail: [email protected]
Sanath Hettiarachi, Department of Biological Sciences, Rajarata University of Sri Lanka,
Mihintale, Sri Lanka. E-mail: [email protected]
Priyani Lakshmi Hettiarachchi, Department of Biological Sciences, Rajarata University of
Sri Lanka, Mihintale, Sri Lanka. E-mail: [email protected]
Dhruva Kumar Jha, Microbial Ecology Laboratory, Department of Botany, Gauhati University,
Guwahati-781014, Assam, India. E-mail: [email protected] or [email protected]
Savita Joshi, Department of Botany, D.S.B. Campus, Kumaun University, Nainital-263002,
India. E-mail: [email protected]
Akash Kedia, Department of Botany, Banaras Hindu University, Varanasi-221005, India.
E-mail: [email protected]
Nirmala Kishore, Department of Botany, Banaras Hindu University, Varanasi-221005, India.
E-mail: [email protected]
Li An-Na, Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department
of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
E-mail: [email protected]
Li Fang, Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of
Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
E-mail: [email protected]
vii
viii Contributors
Li Hua-Bin, Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department
of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
E-mail: [email protected]
Li Sha, Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of
Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
E-mail: [email protected]
Li Shu-Ke, Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department
of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
E-mail: [email protected]
Mubarak L. Liman, Biochemistry Department, Ahmadu Bello University, Zaria, Nigeria.
E-mail: [email protected]
Dimitris P. Makris, Department of Food Science and Nutrition, University of the Aegean, Myrina,
Lemnos, Greece. E-mail: [email protected]
Archana Mehta, Department of Botany, School of Biological Sciences, Dr. H.S. Gour University,
Sagar-470003 (M.P.), India. E-mail: [email protected]
Sarad K. Mishra, Department of Biotechnology, D.D.U. Gorakhpur University, Gorakhpur-2 73009,
India. E-mail: [email protected]
Olufunsho D. Olowoniyi, Biochemistry Department, Ahmadu Bello University, Zaria, Nigeria.
E-mail: [email protected]
Neha Pandey, Laboratory of Morphogenesis, Centre of Advanced Study in Botany, Department of
Botany, Banaras Hindu University, Varanasi-221005, India. E-mail: [email protected]
Vashist N. Pandey, Experimental Botany and Nutraceutical Laboratory, Department of Botany,
D.D.U. Gorakhpur University, Gorakhpur-273009, India. E-mail: [email protected]
Shashi Pandey-Rai, Laboratory of Morphogenesis, Centre of Advanced Study in Botany,
Department of Botany, Banaras Hindu University, Varanasi-221005, India. E-mail: shashi.
[email protected]
Hudson Caetano Polonini, NUPICS (Núcleo de Pesquisa e Inovação em Ciências da Saúde),
Universidade Federal de Juiz de Fora, Brazil. E-mail: [email protected]
Bhanu Prakash, Department of Botany, Banaras Hindu University, Varanasi-221005, India.
E-mail: [email protected]
Nádia Rezende Barbosa Raposo, NUPICS (Núcleo de Pesquisa e Inovação em Ciências da
Saúde), Universidade Federal de Juiz de Fora, Brazil. E-mail: [email protected]
Suresh C. Sati, Department of Botany, D.S.B. Campus, Kumaun University, Nainital-263002,
India. E-mail: [email protected]
Emad A. Shalaby, Biochemistry Department, Faculty of Agriculture, Cairo University, Giza
12613, Egypt. E-mail: [email protected] or [email protected]
Annelisa Farah Silva, NUPICS – Núcleo de Pesquisa e Inovação em Ciências da Saúde, Univer-
sidade Federal de Juiz de Fora, Brazil. E-mail: [email protected]
Abhai K. Srivastava, Experimental Botany and Nutraceutical Laboratory, Department of Botany,
D.D.U. Gorakhpur University, Gorakhpur-273009, India. E-mail: [email protected]
Wu Shan, Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department
of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
E-mail:[email protected]
Xu Xiang-Rong, Key Laboratory of Marine Bio-resources Sustainable Utilization, South China
Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China.
E-mail: [email protected]
Kyeong-Won Yun, Department of Oriental Medicine Resources, Sunchon National University,
Suncheon 540-950, Republic of Korea. E-mail: [email protected]
Preface
Reactive oxygen species (ROS), which are also known as active oxygen species (AOS) and
reactive oxygen intermediates (ROI) are formed as by-products of oxidative metabolism.
In addition to metabolism, harmful radiation and attacks by pathogens also induce the forma-
tion of ROS. These free radicals, as is evident from their various names, are highly reactive and
many can start chain reactions that form yet more free radicals. All types of cell components
are at risk of oxidative damage from free radicals. In humans, this type of damage can cause
various degenerative conditions that may lead to cancer and cell ageing. Hence, antioxidants
have a positive effect on general health in humans who, in addition to their endogenous anti-
oxidants, take in a considerable amount of antioxidants with the diet. As these molecules are
not food per se, but have health effects, they are called nutraceuticals.
There is presently an increased interest worldwide in identifying antioxidant compounds
that are pharmacologically effective and have low or no side effects for use in preventive medi-
cine and the food industry. Plants are susceptible to damage caused by active oxygen, and
produce a significant amount of various antioxidant (or potentially antioxidant) compounds
(in addition to tocopherols). These compounds include flavonoids, other phenolic compounds
and polyphenolics (condensed and hydrolysable tannins, lignin precursors). Such compounds
can prevent the oxidative stress caused by the production of ROS, act as ROS-scavenging com-
pounds and provide broad-spectrum protection against oxidative radicals. Ayurveda, Unani,
Chinese and other traditional medicine systems provide a substantial lead into finding active
and therapeutically useful antioxidant compounds from plants, as does research on the phyto-
chemistry of plants with antioxidant activity. Indeed, many aromatic, medicinal and spice
plants have been confirmed to contain compounds with strongly antioxidative components.
The aim of the book is to provide up-to-date basic information on antioxidant plants from
different sources and on the role of different abiotic and biotic stresses, endophytes and mycor-
rhizal fungi in the development of antioxidant compounds in plants. There is also discussion
of transgenic approaches to the scavenging of ROS, and of the antioxidant plants used in dif-
ferent therapeutic systems. Overall, the book throws light on the different medicinal and aro-
matic plants that have the potential to be used as antioxidants. It will be an excellent reference
for medical practitioners, botanists, phytochemists, pharmacologists, microbiologists, biotech-
nologists and herbal drug researchers and practitioners. The book will also serve as a compre-
hensive overview of traditional and current knowledge on the health effects of plant-based
antioxidants and, bearing in mind the side effects of synthetic antioxidants, will be relevant to
the advancing back to nature movement of today’s world.
ix