Bioactive Food Components

Giusti, M.M. and Wrolstad, R.E., Characterization and measurement of anthocyanins by UV-visible spectroscopy, in Handbook of Food Analytical Chemistry Pigments, Colorants, Flavors, Texture, and Bioactive Food Components, Wrolstad, R.E. et al., Eds., John Wiley Sons, New York, 2005, 19. 

Pigments, Colorants, Flavors, Texture, and Bioactive Food Components... 

Some basic food analytical methods such as determination of °brix, pH, titratable acidity, total proteins and total lipids are basic to food analysis and grounded in procedures which have had wide-spread acceptance for a long time. Others such as analysis of cell-wall polysaccharides, analysis of aroma volatiles, and compressive measurement of solids and semi-solids, require use of advanced chemical and physical methods and sophisticated instrumentation. In organizing the Handbook of Food Analytical Chemistry we chose to categorize on a disciplinary rather than a commodity basis. Included are chapters on water, proteins, enzymes, lipids, carbohydrates, colors, flavors texture/ rheology and bioactive food components. We have made an effort to select methods that are applicable to all commodities. However, it is impossible to address the unique and special criteria required for analysis of all commodities and all processed forms. There are several professional and trade organizations which focus on their specific commodities, e.g., cereals, wines, lipids, fisheries, and meats. Their methods manuals and professional journals should be consulted, particularly for specialized, commodity-specific analyses. 

Weiss, J., Decker, E. A., McClements, D. J., Kristbergsson, K., Helgason, T., and Awad, T. (2008). Solid lipid nanoparticles as delivery systems for bioactive food components. Food Biophys. 3,146-154. 

Zhong, Q., Jin, M., Xiao, D., Tian, H., and Zhang, W. (2008). Application of supercritical antisolvent technologies for the synthesis of delivery systems of bioactive food components. Food Biophys. 3,186-190. 

Overweight (body mass index [BMI] >25 kg/m ) and obesity (BMI >30 kg/m ) are associated with increased risk for many of the most common cancers. Epidemiological and preclinical (animal and cell culture) studies indicate that increased consumption of fruits, vegetables, and whole grains is associated with reduced cancer risk. Alcohol consumption has been associated with an increased risk of some cancers. Many bioactive food components can simultaneously influence multiple sites involved in the cancer process. 

Nutrigenetics can be considered as a subset of nutrigenomics and aims to clarify the different responses of the allelic variations in human DNA to the bioactive food components. While nutrigenomics helps for an optimal diet, nutrigenetics identifies the optimal diet for a given individual, i.e., a personalized nutrition [5]. 

Abnormal DNA methylation patterns are a hallmark of most cancers. Dietary factors may influence the methylation process in different ways. First, methyl groups available for the formation of 5-adenosytmethionine (SAM) may be supplied from dietary factors. Second, dietary factors may modify the utilization of methyl groups by processes including shifts in DNA methyltransferase (Dnmt) activity, A third mechanism may relate to DNA demethylation activity. Finally, the DNA methylation patterns may influence the response to a bioactive food component [32],... 

Davis, C.D. and Hord, N.G., Nutritional omics technologies for elucidating the role(s) of bioactive food components in colon cancer prevention, J. Nutr., 135, 2694—2697, 2005. 

Milner, J. A., Molecular targets for bioactive food components, J. Nutr., 134, 2492S-2498S, 2004. 

Pennington, J.A.T., Food composition databases for bioactive food components, J. Food Comp. Anal., 15,419-434, 2002. 

De Vos R, Faas M.M., Spasojevic M., and Sikkema J., 2010. Encapsulation for preservation of functionality and targeted delivery of bioactive food components. International Dairy Journal, 20, 292-302. 

Kim YS, Farrer W, Colburn NH, Milner JA. Cancer stem cells potential target for bioactive food components. J Nutr Biochem 2012 23(7) 691. ... 

Solvents used for elution in various cases are different, and the order of use also makes differences. For fractionation of polymeric proanthocyanidins, the solvent combination used is acetone with water which is applied for both Sephadex G-50 and LH-20 [22, 154]. The elution of solvents depends on the solubility of specific phenolic components in specific solvents. Anthocyanins are not soluble in ethyl acetate however, many other polyphenolic compounds are soluble in ethyl acetate. Hence, in the protocol mentioned in the book Handbook of Food Analytical Chemistry-Pigments, Colorants, Flavors, Texture, and Bioactive Food Components for the separation of anthocyanins from the rest of the components in a polyphenolic extract, ethyl acetate is used for elution of the polyphenolic components other than anthocyanins, while the anthocyanins are eluted with acidic methanol [12]. pH is another important property affecting the separation of polyphenols through SPE. Phenolic acids have been reported to be completely ionized at pH 7.0 and un-ionized at pH 2.0 hence, this property is used as the basis for fractionation of neutral polyphenohcs at pH 7.0 and acidic polyphenohcs at pH 2.0, which helps in prevention of interference in-between polyphenohc compounds during HPLC [12]. In certain cases, combination of various SPE methods is used for the fractionation of the extracts, and then the purified extracts are further processed to be analyzed [140, 141, 150]. 

Analytical methods for the isolation, separation, and characterization of anthocyanins have been described (Markham, 1982 Jackman et al., 1987 Harbome, 1998 Rivas-Gonzalo, 2003 Andersen and Francis, 2004). A comprehensive and highly recommended source for anyone involved in anthocyanin analysis is that of Strack and Wray (1989). Further details of flavonoid chemistry can be found in volumes of The Flavonoids series (Harbome et al., 1975 Harbome and Mabry, 1982 Harbome, 1988, 1994). Recent advances in flavonoid research are thoroughly described in the book Flavonoids Chemistry, Biochemistry and Applications, edited by Andersen and Markham (2006). Extensive information on the occurrence of anthocyanins in various natural products reported after 1992 was presented by Andersen and Jordheim (2006). One of the most useful sources of current protocols of anthocyanin analysis is the Handbook of Food Analytical Chemistry, Pigments, Colorants, Flavors, Texture, and Bioactive Food Components, edited by Wrolstad et al. (2004). This book is a practical how to manual that contains detailed in-stmctions on the following topics (1) extraction, isolation, and purification of anthocyanins, (2) characterization and measurement of anthocyanins by UV-Vis... 

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