Bioactive food compounds and nutrigenomics 17th Dec., 2010

8/7/2019 Bioactive food compounds and nutrigenomics 17th Dec., 2010

1/16

Bioactive food compounds and nutrigenomics

Eddy Owaga

Cell Biology presentation , 17th Dec, 2010

School of Nutrition and Health Sciences, TMU.


2/16

bioactive and nutrigenomics

bioactive : capable of altering the regulation ofbiological

processes through the expression of genetic information.

bioactive foods can alter initiation, progression and severity

of chronic diseases.

increased interest on nutrigenomics (genenutrient

interactions) approach.

to elucidate the potential relationships between bioactive

food compounds and theirprotective effects against chronic

health conditions.

2


3/16


4/16

2. Beta- carotene

Health effects

precursor to vitamin A via the

action ofbeta-carotene 15,15'-

monooxygenase.

4

beta carotene structure

Dietary sources: carrots ,

apricots, crude palm oil, Gac

fruit , mangoes and papayas,

yams , spinach, kale, sweetpotato leaves, sweet gourd

leaves.


5/16

3. Lycopene

Health effects :

antioxidant, risk reduction-

prostate, colon cancer,

cardiovascular disease,osteoporosis, and male infertility,.

inhibitory effect on cataract

development

5

Dietary sources: tomatoes, red

carrots, watermelons ,papayas

gac, tomatoes, watermelon, pink

grapefruit, pink guava, papaya, red

bell pepper, sea

buckthorn,wolfberry , rosehip.

Lycopene structure


6/16

4. Lipoic acid

Health effects :

an essential cofactor of

mitochondrial enzyme

complexes e.g. pyruvatedehydrogenase complex.

hepatoprotective, improve liver

circulation, less risk of liver

diseases such as jaundice,

hepatitis, cirrhosis, hepatic

coma.

6

Dietary sources:

kidney, heart, liver, spinach,

broccoli, yeast extract.

Lipoic acid structure


7/16

5. Isoflavones

7

Health effects :

improvement in bone synthesis

and glucose metabolism in

postmenopausal women.

may prevent the growth ofbreast

cancer cells due to its role in

influencing sex hormone

metabolism and biological activity

through intracellular enzymes,protein synthesis, growth factor

actions

Dietary sources : soybean, green

bean , alfalfa sprout , mung bean

sprout , kudzu root, red clover blossom sprout, chick pea, alfalfa.

genistein (5-OH, 7-OH, 4'-OH)

daidzein (7-OH, 4'-OH)


8/16


9/16

7. Proanthocyanidin

Health effects :

vasoactive polyphenols in redwine which is linked to a reducedrisk of coronary heart disease andto lower overall mortality.

suppress production of a proteinendothelin-1 that constricts bloodvessels.

antioxidant activity and play a role

in the stabilization of collagen andmaintenance of elastin proteins.

have an affinity for cellmembranes, providing support toreduce capillary permeability andfragility.

9

epicatechin building blocks

Dietary sources: apples, maritime

pine bark, cinnamon, cocoa, grape

seed, grape skin, and red wines of

grape, bilberry, cranberry, blackcurrant, green tea, black tea,

chokeberry.


10/16

8. Inositol

Health effects :

function as the basis for signaling

and secondary messenger

molecules in insulin signal

transduction, cytoskeleton

assembly, nerve guidance (epsin)

intracellular calcium (Ca2+)

concentration control, cell

membrane potential maintenance,

serotonin activity modulation,breakdown of fats and reducing

blood cholesterol.

10

myo-inositol

Dietary sources: high brancereals, nuts, beans, cantaloupe

melons and oranges.


11/16

9. Phenols

Health effects :

antioxidant

some possess estrogenic or

endocrine activity.

11

phenol structure

Dietary sources: capsaicin the

pungent compound of chillipeppers, gallic acid (found in

galls), roasted coffee.


12/16

10. Anthocyanin

Health effects :

inhibit promotion and

progression of tumor cells by

stalling growth of pre-malignant

cells, accelerating the rate ofapoptosis, effectively making the

cancer cells die faster

reducing inflammatory

mediators that initiate tumor

onset, inhibiting angiogenesis,which nourish tumors

minimize cancer-induced DNA

damage.

12

Dietary sources: blueberry, cranberry

, bilberry, black raspberry, red

raspberry, blackcurrant, cherry,

eggplant peel, black rice, concordgrape , muscadine grape, red

cabbage and violet petals.


13/16

11. Isothiocyanate

Health effects :

inhibition of development and

proliferation of cancers

inhibition of cytochrome P450enzymes, which oxidize polycyclic

aromatic hydrocarbons into more

polar epoxy-diols, which can then

cause mutation and induce cancer

development.

induce apoptosis in certain cancer

cell lines.

13

isothiocyanate structure

Dietary sources: cruciferous

vegetables, onions


14/16

12. Ascorbic acid

Health effects :

acts as an antioxidant by being

available for energetically

favourable oxidation.

14

L-Ascorbic acid

Dietary sources:

citrus fruits and leafy vegetables


15/16

CONCLUSION

elucidation of the interplay between genes and diet could

ultimately help identify modifiable molecular targets for

preventing, delaying or reducing the symptoms of

cancer and other chronic diseases.

15


16/16

16

Thank you

Bioactive food compounds and nutrigenomics 17th Dec., 2010

Documents

Transcript of Bioactive food compounds and nutrigenomics 17th Dec., 2010