Food-derived compounds

During the absorptive or fed state (up to 2-4 hours after a meal), metabolic events in the body allow processing of the food-derived compounds (Figure 5-4). 

However, it is chiefly underlined that olive oil phenols, such as hydroxy-tyrosol, and others food-derived compounds, such as gallic acid, work as free radical scavengers. Recently, free radicals have been correlated to several diseases for human health. 

Kleman MI, Overvik E, PoeUinger L, Gustafsson JA. Induction of C3rtochrome P4501A isoenz3nnes by heterocyclic amines and other food-derived compounds. Princess Takamatsu Symp 0995) 23, 163-71. 

Am ino-1-methy 1-6-phenyl irnidazo 4,5-b]pyridine (29 PhIP), usually the most abundant product of food-derived mutagens, is formed by heating creatine and phenylalanine at 200 °C200. This compound is modestly mutagenic in the Ames test, but is a potent carcinogen in rats and mice, causing breast and colon cancers. 

Food-derived anticarcinogens, conjugated dienoic derivatives of linoleic acid, 262-270 Food quality health concerns, 5-6 maintenance by natural and synthetic compounds, 56-76 molecular s proaches to study, 1-6 related to antimicrobial peptides, 303-318 Foodbome pathogens, ionizing radiation, 296-298 Free radical(s) beef flavor peptides, 89-91 oxidation generating system, 88-89,91/ protein composition, 88-89,91/... 

Another carbonyl compound often found in food products is the keto aldehyde methylglyoxal (MGA). Having the same empirical formula and molecular weight as MA, MGA has been of interest primarily as a glycolytic by-pass intermediate. In foods derived from animal tissue MGA is probably formed from... 

Mendes Pinto, M. M., Silva Ferreira, A. C., Caris-Veyrot, C., and Guedes de Pinho, P. (2005). Carotenoid, chrorophyll and chlorophyll-derived compounds in grapes and port wines.. Agric. Food Chem. 53,10034-10041. 

Another lactose heat-derived compound is lactulose (4-0-6-D-galactopyranosyl-D-fructofuranose) which was first reported by Montgomery and Hudson (37). This compound can be found in heated milk products, heat processed lactose-containing foods, and alkaline lactose solutions via the isomerization of lactose. It is of interest due to claimed beneficial effects on the gut flora of infants. It has also been proposed as an indicator of the severity of heat treatment in processed dairy products (5). Apparently, it can be present in two forms in heated milks, namely in free solution and covalently bound to protein amino groups. 

Lipid-derived volatile compounds play an important role in the flavor of foods. These compounds contribute to the characteristic notes of many dairy flavors, but are also responsible for many off-flavors. Parliament and McGorrin (2000) reviewed those volatile compounds important in milk, cream, butter, cultured creams and cheese. The pathways involved in the degradation of milk fat have also been reviewed by McSweeney and Sousa (2000) and compounds include FFAs, methyl ketones, lactones, esters, aldehydes, primary and secondary alcohols, hydroxyacids, hydroperoxides and ketoacids. 

Ruiz-Mendez MV, Posada de la Paz M, Abian J, et al. (2001) Storage time and deodorization temperature influence the formation of aniline-derived compounds in denatured rapeseed oils. Food and Chemical Toxicology 39 91-96. 

Sotelo, C.G., Gallardo, J.M., Pineiro, C., and Perez-Martin, R.I. 1995. Trimethylamine oxide and derived compounds, changes during frozen storage of hake (Merluccius meluccius). Food Chemistry 53 61-65. 

ABSTRACT This review summarises the chemistry of Olea europaea, in particular of hydrophilic components, which are seen as the key compounds responsible for several properties, identified as the organoleptic characteristics of foods derived from O. europaea and as the biological properties attributed to this plant, like ipotensive, anti-oxidising, etc. In fact, two groups of polar compounds can be identified in O. europaea terpenenoids, as oleuropein phenols, as hydroxy-phenyl ethanol derivatives and compounds related to these two categories. 

Give the molecular composition of the olive s polar fraction, there began an investigation of the molecular modifications of these compounds. Also because this chemical problem is strictly linked to that of the production of the oil and of other foods derived from olive. 

Measurements of absolute solubility and dissolution are routinely performed during drug development, but knowledge of phytochemicals is limited. As described above, liberation of phytochemicals from the food matrix and subsequent dissolution into gastrointestinal fluids are both affected by a number of parameters. Thus, the bioaccessibility (i.e., the fraction of a substance available for absorption by an organism) of a compound in the small intestine may vary considerably, and a substantial proportion of food-derived phytochemicals may not be absorbed in the small intestine and reach the colon. In this case, colonic microflora will mainly contribute to their hydrolysis, but the precise nature and role of microbial hydrolysis remains controversial for many phytochemicals [10]. 

Despite the number of opportunities that the tools of marine biotechnology provide for production of food ingredients, numerous challenges remain. In order to maximize profits in the production of marine-derived compounds, cultivation techniques for select marine organisms must be... 

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