Roopchand lecture 2 Flashcards
What are phytochemical? What is the largest group?
Phytochemicals are nonnutrient plant based compounds that can benefit human health. The largest group is polyphenonls.
What are the different types of polyphenols?
Nonflavnoids-
- still beans
- ligans
- phenolic acids
Flavanoids
1. flavnon-3 ols- Types include catechin & epicatechin which are monomers of anthocyandins (Pac’s) found cocoa, grapes, and chocolate
- Isoflavones
- flavones
- anthocyanins
Polyphenol-
location
function
levels depend upon
-location: Different concentrations of polyphenols exist in different parts of the plant.
-function: protect the plant form pathogens, extreme -weather, Uv light, and act as antioxidants which protect cell division
-levels depend upon:
degree of environmental stress it is exposed to
type of plant species
stage in plant development
What is are the two metabolic pathways and what are the beginning and end reactants?
- Sikhimate pathway- phosphoenol pyruvate and erethros 4 pyruvate undergoes a series of reactions to convert to phenalanine.
- Phenolproponoid pathway- phenalanine is the starting reactant which undergoes a series of reactions to produce compounds that can undergo multiple other reactions producing different phytochemicals. Once it gets to a certain stage it undergoes various reactions through enzymatic metabolism of a CHS enzyme to produce a variety of polyphenols.
Why are polyphenols important?
- Associated with lower levels of chronic disease.
ex: diabetes, irrable bowl syndrome, gut dysbiosis, metabolic syndrome etc.
problems with the food dessert solution?
- People don’t have proper knowledge in how to prepare new food
- Engage in bad habits
- cannot afford fresh food
Epdiemolological study vs. clinical study on consumption of antho and proanthocyanidins
Epdiemoliological study-consumption of antho and proanthocyanidins are associated with less gain of fat, prevents weight gain.
Clincial study: dietary polyphenols can improve metabolic health but you need to consume a wide variety from wide from a wide variety of sources.
Epidmemoliogical vs. clinical
Epidmemoliogical:
Pros: large number of subjects over long time
Cons: questionares are biased to what you remember and want to do.
Way food is prepared, stored, type of food and how it is consumed is variable.
Clinical:
Pros:can control enviromental variables and compare to placebo. Actual experiement involving food can be done»can measure specific biomarkers and compounds in sample
Cons: small number of subjects over short period of time
How does type of gut microbiota impact type of polyphenols in the body?
People with different types of gut microbiota consume produce different types of metabolites based on the polyphenols that are metabolized which have different effects on the body.
What are proanthocyanidins:
These are polymers of catechin & epicatechin.
A type-single bonded carbons connecting monomers
B type- double bonded carbons connecting monomers
The effects of adding grape polyphenols to the WD diet
- reduced inflammation cytokines release
- reduced presence of LPS in the gut
- strengthened gut barrier
- decrease in ceramide concentrations
- decrease in FXR receptors which control downsteam genes that regulate glucose metabolism and interact with bile acid salt to do so»Less glycogen is converted into glucose?»> less bile acid
- Contribute to metabolic resiliance
Increase in Akkermania
- Associated with good metabolic health
- when made into probiotics and supplemented to people with obesity
- reduced insulin sensitivity
- reduced plamsa insulin levels
- reduced blood markers for inflammation
- reduced blood markers for liver dysfunction
What is dietary fiber? What do epidemiological studies show? How is dietary fiber grouped?
- Decreases CVD
- Decreases Cancer
- Decreases type 2 diabetes
How does the gut microbiota link fiber with host health?
prebiotics (dietary fiber) is broken by probiotics (gut bacteria which ferment it) to produce postbiotics (short chain fatty acids)
How do microbes ferment SCA
Microbial enzymes breakdown dietary fibers to monosaccaride simple sugars where they are then fermented into different short chain fatty acids through various different reaction pathways involving multiple different types pathways.
