BOOK
Non-extractable Polyphenols and Carotenoids
Fulgencio Saura-Calixto | Jara Pérez-Jiménez
(2018)
Additional Information
Book Details
Abstract
Polyphenols and carotenoids are abundant in fruits, vegetables, herbs and spices, and beverages, such as tea, cocoa and wine providing health-related benefits and antioxidant properties. Focusing on non-extractable polyphenols and carotenoids that are present in the diet, this book will improve our knowledge of dietary intakes and physiological properties ensuring a better understanding of their potential health effects.
With global appeal, this will be the first book dedicated to raising the profile of this important area. Summarising the current knowledge in the field, the book will direct further research for food chemists, scientists and nutritionists looking for new perspectives.
Table of Contents
| Section Title | Page | Action | Price |
|---|---|---|---|
| Front Cover | Cover | ||
| Non-extractable Polyphenols and Carotenoids: Importance in Human Nutrition and Health | i | ||
| Preface | v | ||
| Contents | vii | ||
| Chapter 1 - The Story of the Introduction of Non-extractable Polyphenols into Polyphenol Research: Origin, Development and Perspectives | 1 | ||
| 1.1 Introduction | 1 | ||
| 1.2 Why is There a Gap in Dietary Polyphenols | 2 | ||
| 1.3 Polyphenols Associated with Dietary Fibre: Origin and Development of Research into Non-extractable Polyphenols | 3 | ||
| 1.4 Development of Research | 4 | ||
| 1.5 Non-extractable Polyphenols: Chemical and Physiological Approaches | 7 | ||
| 1.5.1 Chemical Approach | 8 | ||
| 1.5.2 Physiological Approach | 8 | ||
| 1.6 From Non-extractable Polyphenols to Macromolecular Antioxidants | 10 | ||
| 1.7 Potential Applications of Macromolecular Antioxidants | 12 | ||
| References | 14 | ||
| Chapter 2 - Dietary Fiber and Non-extractable Polyphenols | 17 | ||
| 2.1 Introduction | 17 | ||
| 2.2 Non-extractable Polyphenols as Constituents of Dietary Fiber Matrix | 19 | ||
| 2.3 Dietary Fiber as a Carrier of Phenolic and Carotenoid Antioxidants | 21 | ||
| 2.4 Influence of Dietary Fiber on the Bioaccessibility and Bioavailability of Dietary Antioxidants | 23 | ||
| 2.5 Colonic Metabolism of Non-extractable Polyphenols and Dietary Fiber: Relationship and Interaction | 25 | ||
| 2.6 Dietary Fiber Rich in Non-extractable Polyphenols: Potential Application in Food Science and Nutrition | 31 | ||
| 2.7 Conclusions | 32 | ||
| References | 33 | ||
| Chapter 3 - Extractable and Non-extractable Polyphenols: an Overview | 37 | ||
| 3.1 Definition and Types of Extractable and Non-extractable Polyphenols | 37 | ||
| 3.2 Chemical Analysis of Extractable and Non-extractable Polyphenols | 38 | ||
| 3.2.1 Extractable Polyphenols | 38 | ||
| 3.2.2 Hydrolysable Polyphenols | 38 | ||
| 3.2.3 Non-extractable Proanthocyanidins | 39 | ||
| 3.3 Dietary Sources of Extractable and Non-extractable Polyphenols | 39 | ||
| 3.4 Food By-products as Sources of Extractable and Non-extractable Polyphenols | 40 | ||
| 3.5 Physiological Concept of Extractable and Non-extractable Polyphenols | 41 | ||
| 3.6 Evaluation of the Intake and Health Effects of Non-extractable Polyphenols | 42 | ||
| References | 43 | ||
| Chapter 4 - Analysis of Non-extractable Polyphenols (NEPP) | 46 | ||
| 4.1 Introduction | 46 | ||
| 4.2 Current Extraction Methods of NEPP | 47 | ||
| 4.2.1 Alkaline and Acid Hydrolysis | 47 | ||
| 4.2.2 Enzymatic Hydrolysis | 50 | ||
| 4.2.3 Microwave-assisted Hydrolysis | 51 | ||
| 4.2.4 Ultrasound-assisted Hydrolysis | 51 | ||
| 4.2.5 Other Assisted Hydrolysis Techniques | 52 | ||
| 4.2.5.1 Pulsed Electric Field | 52 | ||
| 4.2.5.2 Far-infrared Radiation | 53 | ||
| 4.2.5.3 Supercritical Fluids | 53 | ||
| 4.2.5.4 Pressurised Liquid | 54 | ||
| 4.2.5.5 Ionic Liquids | 54 | ||
| 4.2.5.6 Irradiation | 55 | ||
| 4.3 Current Analysis Methods of NEPP | 55 | ||
| 4.3.1 Spectrophotometry | 56 | ||
| 4.3.1.1 Assays of Proanthocyanidins | 56 | ||
| 4.3.1.2 Assays of Hydrolysable Tannins | 57 | ||
| 4.3.2 Chromatography | 58 | ||
| 4.3.2.1 Thin-layer Chromatography | 58 | ||
| 4.3.2.2 High-performance Liquid Chromatography | 58 | ||
| 4.3.3 Detection After Chromatographic Separation | 59 | ||
| 4.3.3.1 UV-DAD | 59 | ||
| 4.3.3.2 Fluorescence | 60 | ||
| 4.3.3.3 Mass Spectrometry | 60 | ||
| 4.3.4 Other Techniques | 61 | ||
| 4.3.4.1 Nuclear Magnetic Resonance Spectroscopy | 61 | ||
| 4.3.4.2 Infrared Spectroscopy | 61 | ||
| 4.4 Conclusions and Future Trends | 61 | ||
| References | 62 | ||
| Chapter 5 - Dietary Sources and Intakes of Non-extractable Polyphenols | 68 | ||
| 5.1 Introduction | 68 | ||
| 5.2 Experimental | 70 | ||
| 5.2.1 Sample Selection and Preparation for NEPP Analysis | 70 | ||
| 5.2.2 Determination of NEPP in Plant Foods | 73 | ||
| 5.2.3 Determination of NEPP in Beverages | 74 | ||
| 5.3 Results and Discussion | 75 | ||
| 5.3.1 Dietary Sources of NEPP | 75 | ||
| 5.3.2 Dietary Intake of NEPP in the Spanish Diet | 77 | ||
| 5.4 Conclusion | 85 | ||
| Acknowledgement | 85 | ||
| References | 85 | ||
| Chapter 6 - Non-extractable Polyphenols in Tropical Fruits: Occurrence and Health-related Properties | 88 | ||
| 6.1 Introduction | 88 | ||
| 6.2 Tropical Fruits as Sources of Polyphenols: Contribution of the Extractable and Non-extractable Fractions | 90 | ||
| 6.2.1 Extractable Polyphenols | 90 | ||
| 6.2.2 Non-extractable Polyphenols | 91 | ||
| 6.2.3 Antioxidant Capacities | 94 | ||
| 6.3 Biological Activities of Some Tropical Fruits and Traditional Uses | 96 | ||
| 6.3.1 Traditional Tropical Fruits | 96 | ||
| 6.3.2 Non-traditional Tropical Fruits | 102 | ||
| 6.4 Conclusions | 103 | ||
| Acknowledgements | 103 | ||
| References | 103 | ||
| Chapter 7 - Fruit and Vegetable Processing: Effects on Extractable and Non-extractable Polyphenols | 111 | ||
| 7.1 Introduction | 111 | ||
| 7.2 Food Processing to Produce Marketable and Healthy Food Products | 112 | ||
| 7.3 The Use of Industrial Fruit and Vegetable Waste for Novel Products | 113 | ||
| 7.4 Chemical Composition of Fruit and Vegetables | 114 | ||
| 7.4.1 DF and Polyphenol Interaction | 114 | ||
| 7.5 Fruit and Vegetables as Sources of NEPP-rich Materials and Effects of Processing | 117 | ||
| 7.5.1 Fruit | 117 | ||
| 7.5.2 Vegetables | 121 | ||
| 7.6 Uses and Commercialisation of NEPP-rich Materials | 126 | ||
| 7.6.1 In Dairy Products | 127 | ||
| 7.6.2 In Cereal Products | 127 | ||
| 7.6.3 In Baked Products | 127 | ||
| 7.6.4 In Meat Products | 127 | ||
| 7.6.5 In Pharmaceuticals | 128 | ||
| 7.7 Conclusions | 128 | ||
| References | 128 | ||
| Chapter 8 - Carotenoids: Concept, Dietary Sources and Structure–Activity Relationships for Antioxidant and Health-related Properties | 134 | ||
| 8.1 Introduction | 134 | ||
| 8.2 Structure and Physical–Chemical Properties | 135 | ||
| 8.3 Antioxidant Properties of Carotenoids Involving Reactive Oxygen/Nitrogen Species and Structure–Activity Relationships | 138 | ||
| 8.3.1 Oxidative Stress and Reactive Oxygen Species and Reactive Nitrogen Species Generation | 138 | ||
| 8.3.2 In vitro Antioxidant Properties of Carotenoids | 141 | ||
| 8.4 Dietary Sources and Intake of Carotenes and Xanthophylls | 146 | ||
| 8.5 Health-related Properties of Carotenoids | 152 | ||
| Acknowledgements | 157 | ||
| References | 157 | ||
| Chapter 9 - Metabolic Fate of Bioaccessible and Non-bioaccessible Carotenoids | 165 | ||
| 9.1 Introduction | 165 | ||
| 9.2 Carotenoid Concentrations: from Diet to Tissue Levels | 168 | ||
| 9.3 Carotenoid Bioaccessibility During Gastrointestinal Digestion | 169 | ||
| 9.3.1 Overview of Factors Influencing Bioaccessibility | 169 | ||
| 9.3.2 Matrix-related Factors, Bioaccessibility and Carotenoid Fate | 170 | ||
| 9.3.3 Degradation in the Gastrointestinal Tract | 175 | ||
| 9.4 Host-related Factors Governing Carotenoid Digestion, Cellular Uptake and Absorption | 178 | ||
| 9.4.1 Carotenoids during GI Digestion | 178 | ||
| 9.4.2 Carotenoid Cellular Uptake | 180 | ||
| 9.4.3 Further Carotenoid Metabolism in the Enterocytes and Other Tissues | 181 | ||
| 9.5 Colonic Fate of Carotenoids | 183 | ||
| 9.6 Further Metabolism of Carotenoids Following Cellular Uptake | 185 | ||
| 9.6.1 Conversion into Vitamin A | 185 | ||
| 9.6.2 Intracellular Transport and Sequestration of Carotenoids into Chylomicrons | 185 | ||
| 9.7 Carotenoid Biodistribution, Target Tissues and Excretion | 186 | ||
| 9.8 Interrelation of Carotenoid Degradation Products, Metabolites and Health Aspects | 188 | ||
| 9.8.1 Health Benefits Associated with Native Carotenoids | 188 | ||
| 9.8.2 Health Benefits Associated with Carotenoid In Vivo Metabolites | 189 | ||
| 9.9 Conclusions | 190 | ||
| Conflict of Interest | 191 | ||
| Acknowledgements | 191 | ||
| References | 192 | ||
| Chapter 10 - Models for Studying Polyphenols and Carotenoids Digestion, Bioaccessibility and Colonic Fermentation | 201 | ||
| 10.1 Introduction | 201 | ||
| 10.2 Gastrointestinal Digestion Models | 202 | ||
| 10.2.1 Static Models | 203 | ||
| 10.2.2 Dynamic Models | 205 | ||
| 10.3 Cell Culture Models | 206 | ||
| 10.3.1 Caco-2 Cell Line | 207 | ||
| 10.3.2 HT29 Cell Line | 208 | ||
| 10.3.3 Co-culture Models | 209 | ||
| 10.4 Intestinal Tissue Models | 209 | ||
| 10.4.1 Everted Sac | 209 | ||
| 10.4.2 Ussing Chamber | 210 | ||
| 10.4.3 3D Cultures | 210 | ||
| 10.5 Colonic Fermentation Models | 210 | ||
| 10.5.1 SHIME® | 211 | ||
| 10.5.2 TIM-2 | 212 | ||
| 10.5.3 SIMGI® | 212 | ||
| 10.5.4 Other Fermentation Models | 214 | ||
| 10.6 Conclusions | 214 | ||
| References | 215 | ||
| Chapter 11 - Metabolic Fate of Extractable and Non-extractable Polyphenols | 220 | ||
| 11.1 Introduction | 220 | ||
| 11.2 Occurrence of EPP and NEPP in Foodstuffs | 221 | ||
| 11.3 Metabolic Fate of NEPP | 222 | ||
| 11.3.1 Intake and Bioaccessibility of NEEP | 222 | ||
| 11.3.2 Colonic Transformation of NEPP | 223 | ||
| 11.3.2.1 Metabolites Derived from Hydrolysable (Poly)phenols | 223 | ||
| 11.3.2.2 Metabolites Derived from PA | 224 | ||
| 11.3.2.3 Metabolites Derived from Hydrolysable Tannins | 224 | ||
| 11.3.3 Bioavailability of NEPP | 225 | ||
| 11.4 Recent Advances in In vivo Studies with NEPP-rich Foods | 225 | ||
| 11.4.1 Proanthocyanidins | 226 | ||
| 11.4.2 Hydrolysable Tannins: Gallotannins and Ellagitannins | 228 | ||
| 11.4.3 Hydrolysable Phenolic Compounds | 230 | ||
| 11.5 Recent Advances in In vitro Fermentation Studies with NEPP-rich Foods | 232 | ||
| 11.5.1 Colonic Fermentation of Polymeric Tannins | 234 | ||
| 11.5.2 Colonic Fermentation of Hydrolysable Phenolic Compounds | 235 | ||
| References | 236 | ||
| Chapter 12 - Non-extractable Polyphenols and the Gut Microbiome | 241 | ||
| 12.1 Introduction | 241 | ||
| 12.2 Colonic Microbial Catabolism of Polyphenols | 243 | ||
| 12.2.1 Early Evidence of Microbial Catabolism of Polyphenols | 243 | ||
| 12.2.2 Bacterial Catabolism of Known Extractable Polyphenols | 243 | ||
| 12.2.3 Bacterial Catabolism of Non-extractable Polyphenols | 246 | ||
| 12.2.3.1 Hydrolysable Cinnamates in the Cell Wall | 246 | ||
| 12.2.3.2 Tannins | 250 | ||
| 12.2.3.3 Proanthocyanidins | 250 | ||
| 12.2.3.4 Hydrolysable Tannins | 251 | ||
| 12.3 Role of Polyphenols in Shaping the Gut Microbiota | 252 | ||
| 12.3.1 Antimicrobial Activity of Polyphenols | 252 | ||
| 12.3.2 Effect on Microbiota in Gastrointestinal Models | 253 | ||
| 12.3.2.1 In Vitro Studies | 253 | ||
| 12.3.2.2 Effects on the Microbiota in Human Intervention Studies | 254 | ||
| 12.3.2.3 Polyphenols and Microbiota in Animal Studies | 255 | ||
| 12.3.3 Relevance of the Doses Used in Studies of the Actions and Metabolism of Colonic Polyphenols | 255 | ||
| 12.4 Conclusions and Future Directions | 256 | ||
| References | 257 | ||
| Chapter 13 - Antioxidant Capacity of Non-extractable Polyphenols as a Key Dietary Parameter | 263 | ||
| 13.1 Introduction: Polyphenols as Dietary Antioxidants | 263 | ||
| 13.2 Method for Determining the AC of NEPP in Food and Beverages | 265 | ||
| 13.2.1 Preparation of NEPP Solutions | 265 | ||
| 13.2.2 Measurement of the AC of NEPP Solutions | 268 | ||
| 13.2.3 Evaluation of Dietary AC | 268 | ||
| 13.3 AC of NEPP in Common Foods | 269 | ||
| 13.3.1 AC of NEPP in Fruit and Vegetables | 269 | ||
| 13.3.2 AC of NEPP in Cereals, Pulses and Nuts | 271 | ||
| 13.3.3 Antioxidant Capacity of NEPP in Beverages | 273 | ||
| 13.4 Contribution of NEPP to Total Dietary AC | 275 | ||
| 13.5 Contribution of NEPP to in vivo Oxidative Status | 277 | ||
| 13.6 Final Remarks | 279 | ||
| List of Abbreviations | 279 | ||
| Acknowledgements | 280 | ||
| References | 280 | ||
| Chapter 14 - Non-extractable Polyphenols in Fruit: Distribution, Changes, and Potential Health Effects | 284 | ||
| 14.1 Introduction | 284 | ||
| 14.2 Distribution and Contents of NEPP in Fruit | 285 | ||
| 14.3 Changes in the NEPP Contents of Fruit | 290 | ||
| 14.3.1 Biological/Physiological Changes | 290 | ||
| 14.3.2 Changes During Post-harvest Handling and Processing | 290 | ||
| 14.4 In vitro and Animal Studies of Health-related Properties of NEPP Together with Dietary Fibre | 292 | ||
| 14.4.1 Bile Acid-binding Capacity | 292 | ||
| 14.4.2 Fermentation, Bioaccessibility, and Metabolic Fate | 295 | ||
| 14.4.2.1 Fermentation and Bioaccessibility | 295 | ||
| 14.4.2.2 Metabolic Transformation and Bioavailability of NEPP | 295 | ||
| 14.4.2.3 Characteristics of NEPP Metabolism | 296 | ||
| 14.5 Potential Relationship of NEPP with the Beneficial Health Effects of Fruit Consumption | 297 | ||
| 14.5.1 Gastrointestinal Health | 297 | ||
| 14.5.2 CVD Risk Reduction | 299 | ||
| 14.6 Conclusions | 300 | ||
| References | 301 | ||
| Chapter 15 - In vivo Studies of Non-extractable Polyphenols: a Case Study with Grape Products | 307 | ||
| 15.1 Introduction | 307 | ||
| 15.2 Haemodynamics | 310 | ||
| 15.3 Blood Lipid Profile | 314 | ||
| 15.4 Antioxidant Status | 316 | ||
| 15.5 Metabolism | 318 | ||
| 15.6 Dermatology | 319 | ||
| 15.7 Dentistry | 320 | ||
| 15.8 Conclusions | 321 | ||
| References | 321 | ||
| Chapter 16 - Sorghum Non-extractable Polyphenols: Chemistry, Extraction and Bioactivity | 326 | ||
| 16.1 Introduction | 326 | ||
| 16.2 Non-extractable Polyphenols in Sorghum Grain | 328 | ||
| 16.2.1 Total Non-extractable Polyphenols in Sorghum Grain | 328 | ||
| 16.2.2 Individual Non-extractable Polyphenols in Sorghum Grain | 329 | ||
| 16.2.3 Individual Non-extractable Flavonoids in Sorghum Grain | 330 | ||
| 16.3 Extraction Techniques for Non-extractable Polyphenols in Sorghum | 331 | ||
| 16.3.1 Phenolic Covalent Bonds | 331 | ||
| 16.3.2 Release of Non-extractable Polyphenols | 331 | ||
| 16.3.2.1 Acid Hydrolysis | 332 | ||
| 16.3.2.2 Alkaline Hydrolysis | 332 | ||
| 16.3.2.3 Enzymatic Hydrolysis | 333 | ||
| 16.3.2.4 Microwave-assisted Extraction | 333 | ||
| 16.3.2.5 Ultrasound-assisted Extraction | 334 | ||
| 16.3.2.6 Pulsed Electric Field Extraction | 335 | ||
| 16.4 Bioactivities of Non-extractable Polyphenols | 335 | ||
| 16.4.1 Bioavailability and Bioactivity of Non-extractable Phenolic Acids | 336 | ||
| 16.4.2 Bioavailability and Bioactivity of Non-extractable Flavonoids | 337 | ||
| 16.5 Release of Non-extractable Polyphenols Through Food Processing | 337 | ||
| 16.5.1 Non-thermal Processing | 338 | ||
| 16.5.2 Thermal Processing | 338 | ||
| 16.6 Conclusion | 339 | ||
| References | 340 | ||
| Chapter 17 - Non-extractable Phenolic Compounds as Food Ingredients | 345 | ||
| 17.1 Introduction | 345 | ||
| 17.2 Non-extractable Polyphenolic Compounds: Health Promotion and Consumer Perspectives | 347 | ||
| 17.3 Non-extractable Polyphenols in Foods | 348 | ||
| 17.3.1 Sources of Non-extractable Polyphenols Associated with Dietary Fiber | 350 | ||
| 17.4 Technological Aspects of Non-extractable Polyphenol Incorporation in Foods | 350 | ||
| 17.5 Non-extractable Polyphenols, Digestion and Gut Microbiota | 355 | ||
| 17.6 Improving the Functional and Physicochemical Properties of Non-extractable Polyphenols | 356 | ||
| 17.6.1 Micronization | 357 | ||
| 17.7 Lignin: A Promising Prospect for Non-extractable Polyphenolic Food Ingredients | 357 | ||
| 17.8 Conclusion | 359 | ||
| Acknowledgements | 360 | ||
| References | 360 | ||
| Concluding Remarks | 367 | ||
| Subject Index | 377 |