Browsing by Author "Granato, Daniel"
Now showing 1 - 3 of 3
Results Per Page
Sort Options
- Food bioactive compounds and emerging techniques for their extraction: Polyphenols as a case studyPublication . Câmara, José S.; Albuquerque, Bianca R.; Aguiar, Joselin; Corrêa, Rúbia C. G.; Gonçalves, João L.; Granato, Daniel; Pereira, Jorge A. M.; Barros, Lillian; Ferreira, Isabel C. F. R.Experimental studies have provided convincing evidence that food bioactive compounds (FBCs) have a positive biological impact on human health, exerting protective effects against non communicable diseases (NCD) including cancer and cardiovascular (CVDs), metabolic, and neu rodegenerative disorders (NDDs). These benefits have been associated with the presence of sec ondary metabolites, namely polyphenols, glucosinolates, carotenoids, terpenoids, alkaloids, saponins, vitamins, and fibres, among others, derived from their antioxidant, antiatherogenic, anti-inflammatory, antimicrobial, antithrombotic, cardioprotective, and vasodilator properties. Polyphenols as one of the most abundant classes of bioactive compounds present in plant-based foods emerge as a promising approach for the development of efficacious preventive agents against NCDs with reduced side effects. The aim of this review is to present comprehensive and deep insights into the potential of polyphenols, from their chemical structure classification and biosynthesis to preventive effects on NCDs, namely cancer, CVDs, and NDDS. The challenge of polyphenols bioavailability and bioacces sibility will be explored in addition to useful industrial and environmental applications. Advanced and emerging extraction techniques will be highlighted and the high-resolution analytical techniques used for FBCs characterization, identification, and quantification will be considered.
- Is a higher ingestion of phenolic compounds the best dietary strategy? A scientific opinion on the deleterious effects of polyphenols in vivoPublication . Granato, Daniel; Mocan, Andrei; Câmara, José S.Background: Phenolic compounds have been studied for a variety number of bioactivities using in vitro, ex vivo, and in vivo protocols. Most of the studies dealing with phenolic compounds deal with in vitro antioxidant, an tihypertensive, anti-inflammatory, antipyretic, antihemolytic effects in human erythrocytes, hypolipidemic, and antiproliferative activities. Scope and approach: Companies have used the overall understanding of the beneficial effects of polyphenols to develop “functional” foods and ingredients. However, the main question that arises is still the target of warm discussions: Is the higher ingestion of phenolic compounds the best dietary strategy? Our commentary focuses on this question and we list some examples in which phenolic compounds show deleterious effects in vivo. Key findings and conclusions: Two main conclusions arise: (i) any presumption of “functional effects” based on test-tube studies should be avoided as these results do not represent the real biological effect in humans; (ii) at high concentrations and in specific populations, polyphenols may have several potential adverse health effects presumably associated to their pro-oxidative capacity. All in one, the dietary supplementation containing high doses of polyphenols should be well justified in each case until a consensus is reached supported on medical, nutritional and toxicological data.
- Plant cell cultures of Nordic berry species: Phenolic and carotenoid profiling and biological assessmentsPublication . Rischer, Heiko; Nohynek, Liisa; Puupponen-Pimiä, Riitta; Aguiar, Joselin; Rocchetti, Gabriele; Lucini, Luigi; Câmara, José S.; Mendanha Cruz, Thiago; Boscacci Marques, Mariza; Granato, DanielPlant cell cultures from cloudberry (CL), lingonberry (LI), stone berry (ST), arctic bramble (AB), and strawberry (SB) were studied in terms of their polyphenol and carotenoid composition, antioxidant activity, antihemolytic activity and cytotoxicity effects on cancerous cells. High-resolution mass spectrometry data showed that LI, presented the highest antioxidant activity, contained the highest contents of flavones, phenolic acids, lignans, and total carotenoids, while CL, ST and SB presented the opposite behavior. AB and SB presented the lowest FRAP and CUPRAC values, while AB and CL presented the lowest reducing power. SB presented the lowest antioxidant activity measured by single electron transfer assays and the lowest content of lignans, phenolic acids, and flavones. CL and LI decreased the viability of in vitro mammary gland adenocarcinoma while only LI decreased the viability of in vitro lung carcinoma and showed protective effects of human erythrocytes against mechanical hemolysis.