Developing phytochemical products a case study

Voutilainen and M. Vanhanrata, University of Kuopio, Finland, and J. Salonen, The Inner Savo Health Center, and University of Kuopio, Finland 

The aim of our project was to study phloem as a source of fiber and polyphenols, and to develop a method to improve its taste without losing the potentially bioactive polyphenols. In addition, we wanted to investigate the bioavailability, cholesterolemic and antioxidative effects and safety of phloem and its phytonutrients in humans in a randomised double-blind trial. 

Phloem is a common term used to describe the inner layer of the pine tree. As already mentioned phloem powder was used to compensate for the shortage of flour in bread-making during times of famine in Finland and other Nordic 

When compared to whole meal rye flour (280 kcal/1160 kJ) and to wheat flour (320 kcal/1320 kJ), phloem powder (140 kcal/580 kJ) contains approximately 50% less energy. As is typical for all flours, phloem powder also contains a low amount of fat (total amount 2.3 g/100 g). The protein content of phloem is only 2.5 g (per 100 g), whereas the respective amount in whole meal rye flour is 8.8 g and in wheat flour 12.1 g. The content of carbohydrates in phloem ( 30 g/100 g) is about 50% less than in rye (55 g) and wheat flours (59 g). The relatively low energy, protein and carbohydrate content of phloem when compared with commonly used flours, is related to its high content of different fiber. Detailed nutritional data for phloem and phloem breads used in our trial are presented in Table 14.1. 

Phloem powder is rich in different types of fibers, lignans and polyphenols (Table 14.1). Phloem contains 58 g of fiber per 100 g, of which 51 g is insoluble and a lesser amount ( 7 g) is water-soluble. The total amount of different lignans in phloem is 79.3 mg/100 g, consisting mainly (98%) of secoisolariciresinol. The main flavonoids in phloem are catechins, and the 

---