FOOD3000 Flashcards
Why do we need functional foods in different stages of life
Early life- growth and development
Adult life- attaining highest level of function
Older age- maintaining health and independance
What are functional foods
Food similar in appearance to conventional food, consumed as part of usual diet which contains biologically active components with demonstrated physiological benefits and the potential of reducing risk of chronic disease beyond basic nutritional functions
What are Nutraceuticals
A hybrid term of nutrition and pharmaceutical, sold in presentations similar to drugs: pills, extracts, tablets
Have the potential to deliver concentrated form of a presumed bioactive agent isolated or purified from a food
What is the difference between functional foods and nutraceuticals
Functional foods form food, lower price structure, regualted by FSANZ
Nutraceuticals: usually pill or potion, higher price, regulated by TGA
Are all foods functional?
At some physiological level, as they provide nutrients or subsances that furnish energy, sustain growth, maintain/repair vital processes
Functional food- moves beyond these necessities, providing extra additional health benefits that may reduce disease risk/promote health
Include conventional foods, modified foods and foods for special dietary use
What does FSANZ/TGA stand for
FSANZ: Food standards Australia New Zealand. Partnership between ten governments
TGA: Therapeutic Goods Administration. Responsible for ensuring that healthcare products are available in australia are of an acceptable standard
Role of FSANZ
Protect health + safety of people in au/nz through safe food supply
FSANZ also develops food standards for food safety, maximum residue limits, primary production and processing and range of other functions like coordination of national food surveillance and recall systems
What are nutrition content claims
Low in fat/good source of calcium/low GI
Claims need to meet certain criteria, ie good source of calcium will need to contain more than amount of calcium in standard
What are level of health claims
Claims can be between a relationship between a food and health rather than statement of content:
General level evidence claim or High level claims (serious diseases/disorders etc)
What is a high level health claim
Refer to nutrient or substance in food and its relationship or bio marker to a serious disease
Biomarker: phytosterols may reduce blood cholestrol
What are prescription medicines
Doctor’s prescription is needed to buy prescription medicines from a pharmacist.
Otherwise, only authorised health care professionals can supply them, such as in a
hospital setting. Examples include contraceptive pills, antibiotics and strong
painkillers.
What are over the counter medicines
You can buy over-the-counter (OTC ) medicines for self-treatment from pharmacies,
with selected products also available in supermarkets, health food stores and other
retailers. Examples include cough and cold remedies, anti-fungal treatments,
sunscreens, non-prescription analgesics such as aspirin and paracetamol.
What are complementary medicines
Complementary medicines (also known as ‘traditional’ or ‘alternative’ medicines)
include vitamin, mineral, herbal, aromatherapy and homoeopathic products.
Complementary medicines may be either LISTED (L) or REGISTERED (R), depending on
their ingredients and the claims made.
What is the difference between registered and listed medicines by the TGA classification?
TGA classifications
Registered medicines assessed by TGA for quality, safety and efficacy. All prescription are registered, most OTC are registered, some complementary meds are registered
Listed medicines assessed by TGA for quality and safety but not efficacy
Some oTC meds listed
most complementary meds listed
What are AUST L numbers
AUST L- much lower risk self-medicated products,used for minor health problems, reviewed for safety and quality. Eg sunscreens over SPF4 and vitamin, mineral, herbal and homeopathic products.
What are AUST R numbers
AUST R- assessed for quality, safety and effectiveness. Include all prescription only medicines and many OTC products such as pain relief, coughs, colds and antiseptic creams
How to design a functional food
- Take a food
- add one or more components/increase the conc. of one or more compoenents
- removal of one or more component/modification of one or more components or its bioavailability
- functional food
What is Colustrum
First milk secreted by mammals following parturition
Contains: immunoglobulins, antimicrobial peptides & bioactive peptides that are important for nutrition, growth, development + immunological defence
Bovine colustrum- lasts during first several days
Human colustrum- lasts during first 2-3 days
What are lactoferrin and IgG conc in colustrum (Bovine vs human)
Lactoferrin: 700mg/ml in human, 100mg/ml in bovine
IgG: 0.43mg/ml human, 47.6mg/ml in bovine
What are Oligosaccharides in colustrum
Carbs with 3-10 monosaccharides covalently linked through glycosidic bonds.
Conc in colustrum: 0.7 to 1.2 g/mL
Neutral oligosaccharides- no charged carb residues
Acidic oligosaccharides: one or more residues of sialic acid which are negatively charged
What are proteins in colustrum
Caseins, Whey proteins (IgG, IgM, IgA, Lactoferrin)
Immunoglobulins and lactoferrin are whey proteins that exhibit bioactivity without hydrolysis
Lipids in colustrum
Fat content of colostrum is higher than milk
Most important lipid is lionleic acid (CLA)
CLA isomers have potent physiological functions like anticarcinogenic, antiobese, antidiabetic, antihypertensive
Growth factors in colustrum
Epidermal growth factor (EGF)
IGF-1/IGF-II
Transforming growth factor (TGF-B1 + TGFB2)
Enzymes in colustrum
(1) Antioxidant enzymes
Lactoperoxidase (LPO) - catalyses the oxidation of
thiocynates, to intermediate compounds with a wide range
of antimicrobial activities
(2) Proteinases
Plasmin is the principal indigenous proteinase in colostrum.
(3) Lipases and esterases
Lipoprotein lipase (LPL) is the principal indigenous lipase in
milk
(4) Other enzymes
Colostrum contains several phosphatases, the principal ones
being alkaline phosphatase and acid phosphatase
Colustrum: enzyme inhibitors
Enzyme inhibitors Nucleotides + nucleosides Cytokines Vitamins Minerals
How to manufacture Colustrum
High temp + high pressure and drying process denatures sensitive proteins in colostrum
Low heat pasteurization and low-heat indirect drying preserves efficacy and bioactivity of colustrum
What are the health benefits of colustrum in infants
In infants colustrum is only source of all necessary nutrients
Immunoglobulins provide primary defense mechanism against pathogenic microorganisms in GIT
Colustrum as immune modulator helps in maintenances of growth in children due to presence of growth factors
How does Colustrum effect athletic performance
Improves exercise performance, recovery + increases lean muscle mass
IGF-1 induces protein synthesis, leading to increase in lean muscle mass without rise in adipose fat
What are three areas that colustrum may improve
Immune function, GIT integrity (GF strengthens gut lining) and neuroendocrine system
What are anticarcinogenic properties of CLA
CLA inhibits carcinogens by controlling release of messengers which are important for cell proliferation, differentiation and apoptosis
Other benefits of colustrum
Treating type 2 diabetes Bone growth and development In surgery Respiratory infections Alzheimers disease Multiple sclerosis Autoimmune disorders
Digestibility of immunoglobulins
Studies indicate that high percentage of orally administered IgG (19-50%) can be recovered intact and active from distal ileum in adult humans before enetering large intestine
TGA approved colustrum
colsustrum must be obtained from Australian herds or herds from countries that are BSE free, registered for milk production for human consumption
Mad cow disease: transmissible spongiform encephalopathy and fatal neurodegenerative disease incattle that may be passed to humans who ingest infected flesh
What is lactoferrin
Iron binding globular glycoprotein composed of single polypeptide chain present in various biological fluids of mamals
Human colustrum has highest conc., followed by human milk, then cow milk
Lf, Human vs Bovine
Human colustrum: Lf 7g/L
Bovine colustrum: Lf: <0.1g/L
Human Lf: 691 amino acids, 2 glycans
Bovine Lf: 689 amino acids, 4 glycans
Sugars in Lf (composition)
Attachment of carbohydrates to Lf reduces susceptibiliity to proteolysis and thermal denaturation
Lf structure
Folded into two homologous globular lobes, N and C, connected by short a-helix peptide. Each lobe composed of two sub lobes or domains.
Areas of positive charge in lactoferrin; lower left depicts N-terminus with outside of first helix and upper middle depicts region around the connecting helix
Lf in infant health
Major role in regulating gut growth by:
facilitating iron absorbtion
antimicrobial agent
stimulating growth of cell lines in vitro
bovine lactofferin decreases respiratory tract infections in humans
Lf iron affinity
Lf can bind iron reversibily with high affinity, it can exist as iron depleted (Apo) or iron saturated (Holo). Holo-Lf is more compact than Apo and more resistant to thermal denaturation and protelysis
Lf with less than 5% iron saturation is termed Apo-Lf
Presence of iron causes salmon pink colouration
Iron release from Lf in stomach
Triggered by lowering ofpH..
Bovine Lf releases iron and pH below 4
Human Lf releases iron at pH below 3
Thus higher possibility of iron release by bovine Lf in upper human GIT
Enzymatic Activity of Lf
Lf shows highest level ofamylase and ATPase activites among all other milk proteins
As it can bind with DNA, it can partake in transcriptional activity of specific DNA sequences
Health benefits from Lactoferrin
antimicrobial/antivirus activities
immune modulatory activity and antioxidant activity
These activities are possible due to capacity to bind iron and ability to interact with molecular and cellular components of hosts and pathogens
Gastric digestion stability of Lf
Extensive degrdation of Lf due to proteolysis t pH 2
Further degradation of Lf occurs in dudoenum, and by 30 min nearly all Lf is digested
Lower degradation values with increase of pH
Gastric digestion stability of Bovine Lf in the form of drink
More than 60% Lf survived acidic environment of human stomach and entered small intestine in intact form due to short transit time in stomach
Intact Lf retain biological activities and are capable of exerting various physiological effects in digestive tract and boost intestinatal immune system
How do they comercially produce lactoferrin
Cheese way -> ion exchange cationic resin -> nanofiltration -> lactoferrin
What are some applications of lactoferrin
Cosmetics (lotions, cream, face wash), oral care (mouth wash, mouth gel, toothpaste, chewing gum), food additive (preserative)
What are the minerals in milk and dairy products
Sodium, potassium, calcium, magnesium, chloride, phosphate and sulphate
Why is dietary calcium important
Necessary for bone formation, and together with phosphate and vitamin D they contribute to bone structure
Lack of dietary calcium has been linked to osteoporosis
Role of calcium in the body
Plays important role in body processes and regulatesmany of the chemical reactions
99% of calcium is found in bony skeleton and teeth
If diet does not supply enough calcium, the body breaks down skeleton to release calcium back into the blood
Calcium bioavailability
Calcium in milk is at about 65% protein bound and 35% diffusible at normal milk pH
Calcium ions complexed in casein peptides are claimed to maintain the calcium in soluble form and protect it against precipiration in the intestine, facilitating absorbtion
Effects of heat treatment on calcium content in milk
Calcium phosphate will migrate in and out of casein micelle with changes in temperature
This process is reversible at moderate temperatures
Calcium phosphate may precipitate out of solution which causes irreversible changes in the casein micelle structure
Commercial mineral concentrates
Composition ofmilk/whey products dependson the type of whey used as raw material and the process technology applied for manufacturing
Neutral taste + bland flavour
Vitamins in Milk and Dairy products
Vitamins are limited in terms of functional food positioning due to their great variability in milk
Higher heat treatment causes loss of some water-soluble vitamins
Exposure to light will decrease the riboflavin and vitamin A content in milk
A2 vs A1 milk
Cows milk contains two types of B casein- A1/A2
Digestion of A1 can yield peptide B-casomorphin-7 that expresses opioid receptors in the GIT, causing intestinal motility disorders
A2 contains a proline residue at pos67, A1 contains a histidine residue, causing the preceding seven amino acids to be cleaved
What is the effect of BCM-7 on human health
Reduces frequency and amplitude of intestinal contractions
Increases muscus secretion
Associated with neurological disorders like autism and other neurodevelopmental disorders
What are Whey proteins
Popular supplement due to high percentage of BCAAs
What is the composition of protein whey
B-lactoglobulin, a-lactoalbumin, BSA andglycomacropeptide
BCAA: leucine, isoleucine and valine
Cysteine, methionine
Lactoferrin, Immunoglobulins (10-15% of total whey proteins), Lactoperoxidase (most ebundant enzyme in whey, has anti-bacterial properties)
What is the mechanism of Whey protein
Antioxidant and detoxifying agent linked to synthesis of glutathione (GSH)
GSH- major endogenous antioxidant produced by cells providing protection for RNSA, DNA and proteins via redox cycling from GSH
GSH detoxifies a host of both endogenous and exogenous toxins including toxic metals, lipid peroxides, etc.
Fast absorbtion of Whey in Small intestine
Whey is considered fast, they reach small intestine quickly after entering the GIT. Once in the SI, whey undergoes slow hydrolysis which encourages greater absorbtion over length of SI
Superior absorption- makes whey an ideal optional source of vital protein for those with compromised GI function
Galacto-oligosaccharide Structure
Belong to group of prebiotics known as Oligogalactosyl-lactose or Oligo-galactose or Oligo-lactose or Trans-galactooligosaccharides (TOS)
Comprises between two and eight saccharide units (Galactose) with one of these units being terminal glucose and remaining being galactose
Produced through enzymatic conversion of lactose
Commerical production of GOS
Current comercially available GOS are produced by glycoside hydrolases using lactose as substrate products
Depending on oligosaccharide composition, GOS products vary in terms of their bifidogenic and other protective actions
Future developments include making a purer and more efficient mixture
Application of GOS
Stable in wide range of temp. + pH levels
Cultivates healthy bowel flora, incorporated into variety of food beverages, meal replacers, fermented milks, flavoured milks and confectionary products
What is Xanthine Oxidase
XO is a complex molybdoflavoenzyme that occurs as major protein compenent of milk fat globule membrane surrounding lipid droplets in cow and human milk
Health benefits from Xanthine Oxidase
Reduces oxygen to generate reactive oxygen species, superoxide and hydrogen peroxide. Can also reduce nitrite, yielding reactive nitrogen species such as nitric oxide and peroxynitrite
Ability to generate ROS and RNS plays an antimicrobial defensive role in the neonatal gut, influencing growth of pathogens
What are antioxidants
Refer to substances that can combat free radicals
Free radicals have unpaired electron charge and are highly reactive and unstable. Can react with biological tissue causing damage
Free radicals are naturally produced and can interact with DNA in cells, causing aging, etc.
Role of antioxidants
Dietary antioxidants constitute mainly free radical scavengers that 1) they directly neutralize free radicals,
2) they reduce the peroxide concentrations and
repair oxidized membranes,
3) they quench iron to decrease ROS production
Antioxidant vitamins
Dietary antioxidants of substantial improtance for immune system function are vitamin A, C and E
Describe vitamin A
B-carotene
retionol is the main fat soluble vitamin obtained from the diet by humans , synthesised in body from B carotene
Natural sources include: carrot, squash, brocolli, sweet potato, tomato, kale, mango, orange, peach, apricot
Plays essential role in anti-inflammatory
Describe vitamin C
Ascorbic acid
Water soluble, not synthesised in humans
Sources: citrus fruits, green peppers, broccoli, green leafy vegetables, black currant, strawberries, raw cabbages + tomatoes
Accumulates in mitochondria where most free radicals are produced
Increases cytokine production and immunoglobulin synthesis
Describe vitamin E
Fat soluble, protexts lipids
Family of eight antioxidants- four tocopherols and four tocotrienols
Sourcesl Wheat, germ, seeds, whole grains, green leafy vegetables, kiwifruit, vegetable oil, fish-liver oil
A-tocopherol is the only form in which vitamin E is consumed + actively maintained in the human body
Maintains cell membrane integrity, preevnting lipid peroxidation by scavenging free radicals
Vitamin extraction process
The different procedures for removal of fat-soluble
vitamins from their matrices using
(1) organic solvent extraction (either liquid–liquid
and solid – liquid extraction)
(2) *Supercritical fluid extraction (as an
alternative to conventional extraction
methods)
(3) Solid-phase extraction
Extraction with CO2
is considered very suitable for
extracting fat soluble substances from different
matrices as supercritical CO2 has a high dissolving
power.
Bioavailability of vitamins
Bioavailability: the relative absorption of a nutrient from the ingested material that
reach circulatory system for further delivery into designated tissues so that the
beneficial compounds are biologically available for exerting healthy functions.
• Some foods contain inhibitors of vitamin utilization, which
reduce solubility or release.
• Proteinase inhibitors in some raw fruits and vegetables can
affect vitamin absorption, as can substances which reduce
bile acid reabsorption
What are Phytochemicals
Chemicals that mainly evolved to protect the plant
Basic structures of phytochemicals based on structures are phenolics, terpenes, lipids, betalins, organosulfides
What are superfoods
Term used to describe food with high phytonutrient content that may confer health benefits
It is a marketing term
What are superfruits
Marketing term first used in food and beverage industry in 2005
Business strategy of growers/manufacturers: market science and potential health value to consumers, achieve currency in consumers minds of product as source of health, influence buying decisions and food choices on the basis of health
How to make a fruit a sueprfood
• Innate health qualities
• Scientific evidence supporting a potential health benefit
• Marketing to inform consumers
• Protection of intellectual property or monopoly to protect marketing
investment
• Novelty or an appealing strategy to attract consumers
• Convenience format to appeal to consumers
• Reliable supply of raw material and product availability
• Effective promotion.
Sources of superfrutis
- Blueberry (Vaccinium sp.)
- Cranberry (Vaccinium sp.)
- Noni (Morinda citrifolia)
- Goji (wolfberry Lycium barbarum)
- Açaí (Euterpe oleracea) , Brazil, Venezuela
- Grape/wine (red, Vitis vinifera)
- Mango (Mangifera indica)
- Pomegranate (Punica granatum)
- Sea-buckthorn (Hippophae rhamnoides)
- Mangosteen (Garcinia mangostana)
Blueberries as a superfood
• Vaccinium sp.
• Very high antioxidant content
• Anticancer and anti- inflammation activity
• Lower cholesterol and total blood lipid levels,
possibly affecting symptoms of heart disease
• Enhanced memory and learning in older adults.
• Ability to delay or improve loss of brain and neuromotor
function associated with aging
Functional components in fruits and vegetables
Phenolics - e.g. Flavonoids Terpenes - e.g. Carotenoids Thiols - e.g. sulforaphane, glucosinolates
Polyphenolic compounds
Plant secondary metabolites generated as defence molscules against UV exposure
Polyphenolic compounds include: Non-flavonoids, flavonoids
What are flavonoids
Group of polyphenic compounds consisting of 15 carbons with 2 aromatic rings
Flavonoids are most important from a nutritional standpoint
Flavonols are most abundant in foods
Quercetin (main type) is popular flavonoid found in many fruits, vegetables, leaves and grains
What are flavonols
Class of flavonoids with an O containing ketone group
Flavanols are present in glycosylated forms bound to carbs such as glucose and galactose, eg: onions, leeks, brocolli, blueberries, apples
What is flavan-3-ol
Present in monomeric forms as catechines- catechin and epicatechin are main flavanols in fruit which gallocatechin, epigallocatechin and epigallocatechin gallate are common in some seeds, grapes and tea
What are flavones
Less common flavanol found in parsley, celery, wheat, and citrus fruits
What are Flavanones
Type of flavanoid, various aromatic, colourless ketones derived from flavone that often occur in plants as glycosides
Also present in citrus fruit, grapefruit, oranges and lemons
What are isoflavones?
Type of naturally occuring isoflavanoids
Have structural similarities to steroids that translate into some functional activities and are classified as phytoestrogens
What are anthocyanidins
Common plant pigment responsible for fruit, vegetable and flower pigmentation
What is quercetin
Major flavonoid in our daily diet
Mainly occurs as glycosides, ethers and glycosylation of quercetin increases its stability and bioavailability
Health benefits of Quercetin
Anti-Cancer (Can inhibit cell proliferation and angiogenesis and
induce apoptosis and cellular senescence.), Cardiovascular protection (antioxidative, antiplatelet, enhancer of cardiac cell mitochondrial function), Neurodegenerative diseases (Oxidative stress is responsible for Alzheimer’s, Parkinson’s
& Huntington’s disease. Brain is highly susceptible to
oxidative stress.)
What is oxidative stress
Reactive oxygen species in organisms are continually generated within cells as consequence of normal aerobic metabolism and as an immune system strategy to eliminate invading agents
What is oxidative stress
Increased ROS production/impaired and insufficient antioxidative defence –> damage to biomolecules
All major classes of biomolecules are vulnerable to free radical damage
Free radicals cause strand breaks in DNA, which potentially can lead to subsequent misrepair and tumour cell generation.
In addition, the continuous generation of ROS may also cause oxidative damage to lipids or proteins, and consequently their accumulation may lead to the oxidative destruction of cells
How do you classify moderate exercise and its mechanism in the body
Moderate exercise = 70% of max heart rate intensity -> exercise-induced oxidative stress/acute and inflammation ->Activation of endogenous antioxidant
enzyme or maintaining or boosting body’s
ability to tolerate future oxidative stress &
inflammation
Classify strenous exercise
/Extensive Exercise –> Damaged Skeletal Muscle –> Excessive oxidative stress/ inflammation &
also hypoxia*-induced oxidative stress/
inflammation causing muscle damage –> Muscle damage/reduced immune efficacy
with eventual immune suppression &
increased susceptibility to infection and
reduced ability to recover from injury
Mechanism for recovery from over exercise/inflammation
• Cells and tissues have developed an “Endogenous antioxidant
system” to restrict the potential of oxidative stress mediated
by ROS/RNS. A non-enzymatic system involving thiolcontaining
molecules such as reduced glutathione (GSH) and
thioredoxin and enzymatic systems such as superoxide
dismutase (SOD), catalase, and glutathione peroxidase
neutralize ROS/RNS via direct interaction
• A central signalling molecule/nuclear factor (erythroidderived
2)-like 2, also known as NFE2L2 or Nrf 2 may have an
important role in this adaptive antioxidant response and the
regulation of inflammation.
• Nrf 2 is activated upon exposure to oxidative stress and binds
to the antioxidant response element of the genes of
antioxidant enzymes and combats the stress.
• Polyphenolic compounds can mediate changes in these
regulatory processes and other key inflammation
Polyphenols as functional ingredients
Placebo/Quercetin supplementation.. Quercetin caused significatnly greater net distance achieved in cycling
Bioavailability of polyphenols
Polyphenols not absorbed in the stomach or
small bowel will be carried to the colon. In
addition, polyphenols that are absorbed,
metabolized in the liver and excreted in
the bile will also reach the colon.
2. The colon contains 1012 microorganisms/cm3
that breaks down the polyphenols to simpler
form that are absorbed by the tissues.
Commercial manufacture of Quercetin process
- Microwave assisted extraction (MAE):
Because water within the plant matrix absorbs microwave energy,
the internal superheating promotes cell disruption, which facilitates
desorption of chemicals from the matrix, improving the eruption of
the nutraceuticals - Subcritical water extraction & beta-glucosidases hydrolysis: Pressurized
hot water to extract & then hydrolysis by beta-glucosidases (can resist
temperature up to 90ºC).
What are carotenoids
Subclass of phytochemicals called terpene
Group of naturally occurring fat-soluble pigments found in plants
Provide red, orange and yellow colours of plant leaves, fruits and flowers
Humans cannot synthesize cartenoids and hence obtain them from dietary sources
What is lycopene
Most potent antioxidant among all carotenoids
Tomato
Lycopene is not destroyed during food processing and heat improves bioavailaibility
Con-consumption of lycopene with oil also improves boavailability
What is the antioxidative method of lycopene
The antioxidant properties are mainly associated with
their singlet oxygen quenching properties (can trap
singlet oxygen and reduce mutagenesis) & their radical
scavenging abilities [decreases the potential stress of
reactive oxygen species (ROS)].
Studies have also reported that lycopene is able to
increase activity of endogenous antioxidant enzymes
such as superoxide dismutase (SOD), glutathione
peroxidase (GSH-Px), thereby can reduce cellular
oxidative stress
What is the commercial manufacture of lycopene extract
Solvent extraction or Supercritical CO2 extraction of
lycopene are the two common methods
Tomato variety with high lycopene content (150 to
250 mg/kg) are used.
The tomatoes are crushed into crude tomato juice
and then separated into serum and pulp.
The tomato pulp is then extracted with ethyl
acetate.
The final product is obtained after solvent removal
by evaporation under vacuum at 40-60°C.
Further quantification by HPLC
Temperature is one of the most important
characteristic for increased lycopene production, as it
improves the availability of lycopene from the cell wall
and helps to remove moisture without destructing
lycopene or other nutrients present.
What are organosulfides
Class of compounds found in Cruciferus vegetables (sulforaphane or isothiocyanates) and Garlic (allium)
What are sulforaphane + glucosinalates
Sulforaphane is a compound within the
isothiocyanate group of organosulfur compounds.
The biologically active compounds,
isothiocyanates associated with positive health
benefits.
Sulforaphane is found in many cruciferous
vegetables- Broccoli, Cabbage, Cauliflower and
Brussels sprouts.
How is sulforaphane produced
Sulforaphane is formed indirectly when sulfurcontaining
molecules present in crucifers, called
glucosinolates are hydrolysed in the body by plant
enzymes called myrosinases to isothiocyanates
(sulforaphane).
The benefits of sulforaphane are only released from
plants when the food is chewed, causing the plant
tissues to break down leading to the reaction
between myrosinase and glucoraphanin (rich in
Young sprouts of broccoli and cauliflower).
Benefits of glucosinolates
• Anticancer activity activated by myrosinase Multiple products can be formed Not all active Control by Enzyme Specifer Protein (ESP) • Activation by multiple mechanism Heat Chewing Gut flora • Destroyed by excessive heating/boiling 2-4 minutes optimum
Enzymatic degradation in raw broccoli
Glucosinolates in brocolli -> Enzymatic breakdown -> isothiocyanate (potent anti-cancer properties) + nitrile (no anti-cancer properties)
Enzymatic degradation in radish eaten raw
Glucosinolates in radish -> enzymatic breakdown -> isothiocyanate (potent anti-cancer properties)
What is allicin
Most active compound found in garlic is allicin
Only exists as biologically active compounds when garlic is crushed or cut, when enzyme allinase can metabolize allin to allicin
• Allicin is reactive and degrades very quickly, not present
in aged extracts
• Alliin is the main sulfur compound in both raw garlic and
garlic powder.
• Crushed raw garlic is high in allicin, containing ∼37 mg/g.
• Allyl mercaptan is an odorous compound that is the main
component of garlic
• Allyl and methyl sulfides are main components of
commercial garlic oils
Health benefits of allicin + alliin
Antimicrobial activity Anticancer activity Antioxidant activity Reducing cardiovascular diseases Lipid metabolism
