Food & Function Blog

Carotenoids, highly pigmented compounds found in various foods such as carrots, tomatoes and apricots, have received a lot of attention recently due to their natural antioxidant properties. Because of their highly conjugated polyene structures these compounds act as singlet oxygen quenchers and radical scavengers and play an important role in the prevention of oxidative stress, which in turn prohibits the pathogenesis of various diseases. However, unlike phenolic antioxidants, carotenoids do not have a reactive hydrogen to donate to a radical, which makes it difficult for conventional probes to assess the radical scavenging capacity of these compounds. Therefore a deeper understanding of the radical scavenging mechanism is required.

In this work, scientists from Osaka, Japan, have investigated the radical scavenging capacity of commercial tomato juice and two major carotenoids (b-carotene and lycopene). By taking into account the strong light absorption of carotenoids in the visible spectrum the authors developed a technique using the bleaching of carotenoids by free radicals in the presence of a reference antioxidant, a-tocopherol. Their results show that the free-radical scavenging activity of carotenoids is aproximately a tenth of a-tocopherol in model systems and commercial tomato juice.

Read the full article for free until 11th September by clicking the link below:

Capacity of peroxyl radical scavenging and inhibition of lipid peroxidation by b-carotene, lycopene, and commercial tomato juice, Mizuki Takashima, Mototada Shichiri, Yoshihisa Hagihara, Yasukazu Yoshida and Etsuo Niki, Food Funct., 2012, DOI: 10.1039/C2FO30119A.

You may also be interested in the following article published in Food & Function earlier this year:

Xanthones as antioxidants: A theoretical study on the thermodynamics and kinetics of the single electron transfer mechanism, Ana Martínez, Elizabeth Hernández-Marin and Annia Galano, Food Funct., 2012, 3, 442-450

You can keep up to date with the latest developments from Food & Function by signing up for free table of contents alerts and monthly e-newsletters.

In this study the effect of a major quercetin metabolite on gene expression of macrophages was investigated to elucidate the molecular mechanism behind the beneficial effects of flavonoids on cardiovascular disease. Macrophages (white blood cells within tissues), due to their recently discovered plasticity, are thought to play a crucial role in the development of atherosclerosis and quercetin has been implicated in inflammation modulation in humans through mechanisms involving macrophages. 

In this work classical (M1) and alternative (M2a) macrophages were exposed to quercetin-3-O-glucuronide (Q3GA – the main human metabolite of the flavonoid quercetin) and gene expression was monitored after an incubation period. Q3GA was able to reduce the transcription of genes from M2a macrophages involved in inflammation showing that Q3GA positively influences inflammation-related gene expression in macrophages at low concentration. Also, as quercetin is a flavonoid, the observations reported in this work could explain the previously observed anti-atherogenic effects of diets rich in flavonoids.

To read the article for free until 4th September, please click the link below:

Quercetin-3-O-glucuronide affects the gene expression profile of M1 and M2a human macrophages exhibiting antiinflammatory effects, Eleonora Derlindati, Margherita Dall’Asta, Diego Ardigo, Furio Brighenti, Ivana Zavaroni, Alan Crozier and Daniele Del Rio, Food Funct., 2012, DOI: 10.1039/c2fo30127j

You may also be interested in this review which is also FREE to access:

Anti-inflammatory activity of natural dietary flavonoids, Min-Hsiung Pan, Ching-Shu Lai and Chi-Tang Ho, Food Funct., 2010,1, 15-31

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The mechanism of pro-cellular survival and neuroprotective actions of hesperetin in PC12 cells has been elucidated by Gow-Chin Yen and co-workers in Taiwan.

Hesperidin is one of the most abundant flavonoids found in citrus fruits, in particular oranges, tangerines and lemons.  Although only a moderate anti-oxidant, studies have demonstrated that hesperetin protects neural cells against oxidative damage. Previous work by the Taiwanese team has demonstrated that hesperetin acts more as a signalling modulator than an antioxidant and protects against oxidative stress via  estrogen recptor (ER) and tyrosine kinase receptor A (TrkA) mediated actions.

In this study the team investigate the more detailed hesperetin-triggered signalling pathways revealing that the parallel pathways collaborate to induce proteins regulated by different transcriptional factors.  The elucidation of this novel mechanism explains why hesperetin, although possessing relatively low antioxidant and estrogen activities, can exhibit multiple neuroprotective effects.

Interested in knowing more details? Read the article in full for free until 10^th August.

Pro-cellular survival and neuroprotection of citrus flavonoid: the actions of hesperetin in PC12 cells
Sam-Long Hwang, Jer-An Lin, Ping-Hsiao Shih, Chi-Tai Yeh and Gow-Chin Yen
Food Funct., 2012, Advance Article, DOI: 10.1039/C2FO30100H

You may also be interested in this review which is also free to access

Anti-inflammatory activity of natural dietary flavonoids, Min-Hsiung Pan, Ching-Shu Lai and Chi-Tang Ho
Food Funct., 2010,1, 15-31, DOI: 10.1039/C0FO00103A

You can keep up to date with the latest developments from Food & Function by signing up for free table of contents alerts and monthly e-newsletters.

Diets rich in soy protein and soy peptides are reported to be beneficial for weight loss, improved insulin resistance and endothelial function, and reduced blood pressure and blood lipid levels. This artice, recently published in Food & Function from a team in Korea is the first to show the beneficial effects of black soy protein in people maintaining a normal lifestyle.

In this double-blind human trial, participants in the test group were given 4.5 g of black soy protein a day for 12 weeks. It was found that after 12 weeks of supplementation the test group had significant reductions in weight, BMI and body fat mass compared to the placebo group which presented no change. Even after only 6 weeks, the test group showed significant reduction in both BMI and body weight. Additionally, it was revealed that leptin levels were significantly reduced in the test group. This association between leptin and black soy intake could help explain the observed weight-loss activity, as leptin is a vital hormone linked to obesity which regulates energy intake, expenditure, appetite and metabolism.

To read the full paper for free, please click on the link below:

Weight reduction effects of a black soy peptide supplement in overweight and obese subjects: double blind, randomized, controlled study, Jung Hyun Kwak, Chang-Won Ahn, Soo-Hyun Park, Sung-Ug Jung, Byung-Jung Min, Oh Yoen Kim and Jong Ho Lee, Food Funct., 2012, DOI: 10.1039/c2fo10244g

You may also be interested in this Food & Function article which is free to access:

A comparison of satiety, glycemic index, and insulinemic index of wheat-derived soft pretzels with or without soy, Amber L. Simmons, Carla K. Miller, Steven K. Clinton and Yael Vodovotz, Food Funct., 2011,2, 678-683

You can keep up to date with the latest developments from Food & Function by signing up for free table of contents alerts and monthly e-newsletters.

Low vitamin D status has been suggested to contribute to the development of several chronic diseases. However, controlled studies have ruled out any link between vitamin D insufficiency and conditions such as arterial hypertension, multiple sclerosis or metabolic disorders. The uncertainty about the actual role of vitamin D in the pathogenesis of chronic diseases has increased recently as  conditions such as chronic pain and  gastrointestinal dysfunction were suggested to be linked to vitamin D deficiency. The belief that many of these diseases could be prevented or cured by vitamin D has created a hype about the beneficial effects of supplemental vitamin D. However, in reality, high doses of vitamin D can cause serious health problems because of the U-shaped dose–response relationships.

In this review, Meinrad Peterlik from Medical University of Vienna, Austria, summarizes the evidence surrounding the link between intake of vitamin D and chronic diseases. While many people praise vitamin D as a remedy for many diseases, sceptics say that vitamin D could only be useful for the prevention of osteoporosis. He summarises that the truth may lie in between these extremes as there is evidence from clinical studies indicating that vitamin D in combination with calcium could also protect from other diseases such as colorectal and breast cancer, and cardiovascular disease.

To read the review in full for free until , please click the link below:

Vitamin D insufficiency and chronic diseases: hype and reality, M. Peterlik, Food Funct., 2012, DOI: 10.1039/c2fo10262e

You may also be interested in the article below, also free until

Stability and bioavailability of vitamin D nanoencapsulated in casein micelles, Michal Haham, Sophia Ish-Shalom, Marina Nodelman, Irit Duek, Elena Segal, Marina Kustanovich and Yoav D. Livne, Food Funct., 2012, DOI: 10.1039/C2FO10249H

You can keep up to date with the latest developments from Food & Function by signing up for free table of contents alerts and monthly e-newsletters.

Isoflavonoids are a class of secondary metabolites mainly found in Leguminosae (also known as the legume, pea or bean family). Many isoflavanoids can bind the human estrogen receptor so have been termed phytoestrogens.  Dietary intake of phytoestrogens has been associated with positive effects on menopausal complaints, hormone-related cancers and osteoporosis.  The prenylation of some isoflavonoids results in tissue-specific activity much like selective estrogen receptor modulators (SERMS) and they may have potential in food or pharma applications.

This review from Jean-Paul Vincken and co-workers in the Netherlands gives, for the first time, a detailed overview of the effect of isofavonoid structural features and the position and extent of their prenylation on thir estrogenic activity, demonstrating that anti-estrogenic and SERM activity of isoflavonoids was always associated with prenylation. Data on dietary occurrence, bioavailability and metabolism of prenylated isoflavonoids is also presented.

Read the full article for free until 11^th July by clicking on the title below:

Prenylated isoflavonoids from plants as selective estrogen receptor modulators (phytoSERMs)
Rudy Simons, Harry Gruppen, Toine F. H. Bovee, Marian A. Verbruggen and Jean-Paul Vincken
Food Funct., 2012, Advance Article, DOI: 10.1039/C2FO10290K

You may also be interested in this Food & Function article which is also free to acces!

The metabolism and analysis of isoflavones and other dietary polyphenols in foods and biological systems
Stephen Barnes, Jeevan Prasain, Tracy D’Alessandro, Ali Arabshahi, Nigel Botting, Mary Ann Lila, George Jackson, Elsa M. Janle and Connie M. Weaver
Food Funct., 2011,2, 235-244, DOI: 10.1039/C1FO10025D

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Image courtesy of Thinkstock

Radiation is often used to treat people with cancer when surgery is not an option. However, using radiation treatment may cause side effects that result from radiation-induced damage to normal tissue. Therefore radioprotective compounds, which can selectively protect normal tissues against radiation injury, are of great interest because not only can they protect the normal tissue, they also allow the use of higher doses of radiation therapy. Ginger (Zingiber officinale) has been shown to display radioprotective effects, and is the subject of a Food & Function review by Manjeshwar Shrinath Baliga and co-workers from Karnataka and New Delhi, India.

In their review, the team highlight that ginger and its phytochemicals dehydrozingerone and zingerone possess radioprotective effects in in vitro tests. The mechanism of this action is proposed to be due to the free radical scavenging, antioxidant, anti-inflammatory and anti-clastogenic effects which may contribute towards the observed radioprotection. The observation that zingerone was selective in protecting only the normal cells and not the melanoma cells indicates its potential attractiveness for clinical development.

To read the article in full for free until 21st June, click the link below:

Radioprotective effects of Zingiber officinale Roscoe (Ginger): past, present and future, Manjeshwar Shrinath Baliga, Raghavendra Haniadka, Manisha Maria Pereira, Karadka Ramdas Thilakchand, Suresh Raob and Rajesh Arora, Food Funct., 2012, DOI: 10.1039/c2fo10225k

In their recent Food & Function review, Manuel Coimbra and co-workers from Aveiro, Portugal, provide a critical overview of the potential health impact of coffee melanoidins. When coffee beans are roasted, the coffee components undergo structural changes leading to the formation of melanoidins (high molecular weight, nitrogenous, brown-coloured compounds), which are linked to antioxidant, antimicrobial, anticariogenic, anti-inflammatory, antihypertensive, and antiglycative behaviour. Their health implications are therefore of great interest.

In order to understand the potential benefits of coffee melanoidins, it is important to know their chemical structures. Studies show that polysaccharides, proteins, and chlorogenic acids are all involved in coffee melanoidin formation; however, their exact structures and formation mechansims are yet to be fully understood.

In this paper the authors provide a critical overview of the knowledge obtained so far about the structure of coffee melanoidins, their mechanisms of formation and their potential health benefits. They also highlight that there are still several unanswered questions and further studies are required to understand the relationship between the chemical structure of the different melanoidins and their biological activities.

To read the Food & Function review in full, please click the link below: free until June 14th!

Coffee melanoidins: structures, mechanisms of formation and potential health impacts, Ana S. P. Moreira, Fernando M. Nunes, M. Rosario Domingues and Manuel A. Coimbra, Food Funct., 2012, DOI: 10.1039/c2fo30048f

You may also be interested in this recently published review on ‘Effects of tea and coffee on cardiovascular disease risk‘ from Food & Function Editorial Board member Kevin Croft.  Or, if you are interested in keeping up to date with the latest articles published in Food & Function why not sign up for free table of contents alerts.

In this Food & Function review article, Adrian Cookson and co-workers from New Zealand look at how the mucus layer covering the gastrointestinal tract is influenced by intestinal bacteria and dietary components.

The large bowel provides the ideal environment for the growth of many genera of bacteria, in particular, bifidobacteria and lactobacilli. The complex bacterial community can be altered by introducing fermentable dietary components such as starch, non-starch polysaccharides, and non-digestible oligosaccharides, selectively stimulating the growth of specific strains of bifidobacteria. These dietary components can change the metabolic end products of bacterial fermentation, which in turn are able to modify the expression of mucin genes and proteins leading to an increase in the mucus layer thickness. However, the relationship between dietary components, the adherent bacterial community and host function remains to be fully understood.

The review also discusses the effects of dietary components on the microbial community, through the selective growth stimulation of specific bacterial species, and how this may alter the end-products of bacterial fermentation and ultimately affect the mucus layer.

Read the full article for free until 29th May by clicking the link below.

The interactions between endogenous bacteria, dietary components and the mucus layer of the large bowel, Alicia M. Barnett, Nicole C. Roy, Warren C. McNabb and Adrian L. Cookson, Food Funct., 2012, DOI: 10.1039/c2fo30017f

You may also be interested in… Nuclear translocation of NF-κB in intact human gut tissue upon stimulation with coffee and roasting products, Tanja Sauer, Martin Raithel, Jürgen Kressel, Sonja Muscat, Gerald Münch and Monika Pischetsrieder, Food Funct., 2011,2, 529-540 DOI: 10.1039/C1FO10055F, Paper

You can keep up to date with the latest developments from Food & Function by signing up for free table of contents alerts and monthly e-newsletters.