Phenolic compounds: Main class of secondary metabolites in plant

Plant phenolic and polyphenolic compounds, are defined as compounds possessing one or more aromatic rings bearing hydroxyl substituent(s), and are the secondary metabolites of phenylalanine and to a lesser extent tyrosine in plants.

Phenolic compounds mostly present in various types of foods of plant origin. Natural antioxidants have been extensively found in fruits and vegetables, seeds of many fruits, cereals, berries, wine, tea, olive oil, and aromatic plants. The content of phenolic compounds in foods may change during processing and storage as mediated by light and temperature.

There is now considerable evidence that wine phenolics, particularly resveratrol, inhibit low-density lipoprotein oxidation and reduce platelet aggregation, two major parameters implicated in atherothrombogenesis. This provides a possible explanation for the cardio protective action of wine.

Phenolic compounds such as cafeic acid, chlorogenic, p-coumaric and ferulic are present in parts of plants that are used as spices. The antimicrobial activity of these and other acids as hydroxycinnamic and cinnamic may retard microbial invasion as well as fruit and vegetable putrefaction.

Apart from being naturally present in the raw materials used for foods, phenolic compounds are also added to certain foods and beverages as colorants or as antioxidants. Phenolic compounds have also been successfully employed as the processing aid for texture modification of fish mince and surimi.

The potential value of phenolic compounds as biopreservatives is considered for the safe extension of perishable products shelf life and these substances can be used to delay or inhibit the oxidation and growth of microorganisms. However, in food applications, the phenolic compounds could be influenced by food components, processing and storage.
Phenolic compounds: Main class of secondary metabolites in plant

Carotenoids

Carotenoids are tetraterpene pigments, which exhibit yellow, orange, red and purple colors. “Carotenoids” is a generic term used to designate the majority of pigments naturally found in animal and plant kingdoms.

Carotenoids are essential pigments in photosynthetic organs along with chlorophylls. Carotenoids also act as photo-protectors, antioxidants, color attractants, and precursors of plant hormones in non-photosynthetic organs of plants.

Carotenoids are the precursors for biosynthesis of plant growth regulators and protect photosynthetic apparatus by quenching harmful ROS (reactive oxygen species).

Plants can be selectively bred to contain higher carotenoid content, making them better sources of the carotenoid in question, and can be supplemented in the human diet to influence development, maturation, and nutritional status.

Carotenoids are divided into two groups: carotenes and xanthophylls. Carotenes, such as α-carotene, β-carotene, β,ψ-carotene (γ-carotene), and lycopene, are hydrocarbons. About 50 kinds of carotenes are present in nature.

Xanthophylls, which are essentially oxidation products of the carotenes, include lutein, zeaxanthin, canthaxanthin, and β-cryptoxanthan. α-carotene possesses 50–54% and ϵ -carotene 42–50% of the antioxidant activity as compared to β -carotene.

Carotenoids occur widely in nature and, in general, all fruits and vegetables of color are good sources of these compound. Carotenoids are most concentrated in green leafy vegetables (e.g., kale, spinach, collards, and mustard greens) and colored fruits (e.g., kiwi, tomatoes).
Carotenoids

Pomegranate Juice

Pomegranate fruits are categorized within the group of berries. There are many small arils within the fruits wrapped to the inside of leathery peel.

It is a polyphenol-rich fruit juice with high antioxidant capacity. Pomegranate juice is an important source of anthocyanins, and the 3-glucosides and 3,5-diglucosides of delphinidin, cyanidin, and pelargonidin have been reported. It also contains 1g/L citric acid and 7 mg/L ascorbic acid.

Pomegranate juice caused a significant reduction in the levels of total cholesterol, LDL-C, ratio of LDL-C/HDL-C and ratio of TC/ HDL-C were observed. However, no significant changes in the serum triacylglycerol and HDL-C concentrations were observed (Int J Vitam Nutr Res. 2006 May;76(3):147-51).

The juice significantly reduced atherosclerotic lesion areas in immune-deficient mice and intima media thickness in cardiac patients on medications. It also decreased lipid peroxidation in patients with type 2 diabetes, and systolic blood pressure and serum angiotensin converting enzyme activity in hypertensive patients.

Pomegranate juice, with its storing astringency, can be useful for reducing swelling and it has used topically to treat hemorrhoids, blood vessels in the rectum that have become distended and can be painful. Some suggest that ingesting pomegranate juice can also benefit hemorrhoids, which are common during pregnancy.
Pomegranate Juice

The nutrition of fruit juice

Fruit juice is a natural juice pressed out of a fruit and is unaltered in its composition during its preparation and preservation. It is important in human nutrition for beyond its use as a refreshing source of liquid. The juice can be part of a healthy diet.

Many fruits contain a variety of minor ingredients, particularly vitamins and minerals, as well as carbohydrates which are the predominant solid component.

Although fruit contains small amounts of protein and fat, these are not important ingredients of juices.

The more colorful the juice is or the darker its color, the more nutritious the juice. One example is pink grapefruit, which contains two chemicals that function as antioxidants and phytochemicals not found in regular grapefruit: lycopene and beta carotene.

Several components with antioxidant activity are found in fruit juices. These are including ascorbic acid, tocopherols (vitamin E), beta carotene and flavonoids.

Beta carotene has antioxidant activity that can quench the singlet oxygen that can induce precancerous cellular changes.

Cranberry juice products available commercially vary extensively, but 10-12 ounces of 27 percent cranberry juice per day is protective against urinary tract infections.

Cranberry juice conations the phytochemical polyphenol, which is believed to protect against heart disease and cancer.

Fruit juices are highly nutritive beverages and are rich in vitamins, minerals and other nutrients. Besides, they are delicious and have a universal appeal for their taste, aroma, flavor and color, when freshly expressed.
The nutrition of fruit juice

The importance of selenium to human immune system

Selenium is a trace mineral that human bodies use to produce glutathione peroxidase an enzymes that serves as a natural antioxidant.

Glutathione peroxidase neutralizes lipid peroxide that could damage the immune cells.

The primary purpose of selenium in the immune system is to protect cells against oxidative damage.

This function helps to maintain membrane integrity, protects prostacyclin production, and reduces the likehood of propagation of further oxidative damage to biomolecules such as lipids, lipoproteins and DNA with the associated increased risk of conditions such as atherosclerosis and cancer.

To do this the selenium works with a group of nutrients – including vitamins C and E to prevent oxygen molecules from becoming overly reactive. Selenium works with vitamin E to stimulate the immune response to infection.

Selenium is known to be essential for the proper functioning of neutrophils, macrophages, natural killer cells and T-lymphocytes.

The supplementation of selenium reduces the incidence of hepatitis in deficient populations. Selenium also prevents DNA damage thereby inhibiting the multiplication of cancer cells.
The importance of selenium to human immune system

Vitaminlike substance of coenzyme Q10

Coenzyme Q10 is a vitamin substance found in all parts of the body the action of which resembles that of vitamin E. It is also called ubiquinone, is one form o a substance known coenzyme Q that is found in all plant and animal cells.

It may be an even more powerful antioxidant. Coenzyme Q10 protects human body against free radicals the destructive molecular fragment that cause accelerated aging and degenerative disease.

There are ten common substances designated coenzyme Qs, but coenzyme Q10 is the only one found in human tissue.

It is a fundamental ingredient in the energy production that keeps those trillion of cells running smoothly. Coenzyme Q10 is especially well-known for its ability to prevent cellular damage during and following a heart attack – myocardial ischemia and reperfusion.

It aids circulation, stimulates the immune system, increases tissue oxygenation, and has vital anti-aging effects.

Deficiencies of coenzymes Q10 have been linked to periodontal disease, diabetes and muscular dystrophy. Coenzyme Q10 can help reduce muscle damage from oxidation during strenuous exercise and reduce muscle soreness.

Supplemental has ability to counter histamine and therefore beneficial for people with allergies, asthma or respiratory disease.

Coenzyme Q10 is used by many health care professional. To treat anomalies of mental function, such as those associated with schizophrenia and Alzheimer’s disease.

It is also benefiting in fighting obesity, candidiasis, multiple sclerosis and diabetes.

Coenzyme Q10 is widely distributed in foods, but only in small amounts. Soybeans, walnuts, and almonds, meats, certain fish, nuts, wheat germ, and some vegetables, are the best sources.
Vitaminlike substance of coenzyme Q10