Phytochemical enhancement

In the same manner, the use of genetic manipulation to optimize levels of nutrients and phytochemicals will provide many members of society with a dilemma. Scientists, food producers, and regulators must make every effort to enter into a dialogue with consumers to explain the benefits and risks associated with these new products. Ultimately the consumer alone will determine how successful an improved, phytochemically enhanced food product will be. Experience has shown that the concerns and distrust of consumers over one genetically manipulated foodstuff may, however unscientific, be extended to all. 

Dekker, M. and Verkerk, R., Dealing with variabihty in food production chains a tool to enhance the sensitivity of epidemiological studies on phytochemicals, Eur. J. 

Several crop production techniques have been reported to enhance phytochemical content in several fruits and vegetables (Schreiner 2005). Several postharvest practices and techniques can also affect the content of phytochemicals (Beuscher and others 1999 Goldmann and others 1999 Huyskens-Keil and Schreiner 2004). 

Nerdal, W. and Andersen, 0.M., Intermolecular aromatic acid association of an anthocyanin (petanin) evidenced by two-dimensional nuclear Overhauser enhancement nuclear magnetic resonance experiments and distance geometry calculations, Phytochem. Anal, 3, 182, 1992. 

McDougall, G. J., Stewart, D., and Morrison, I. M., 1996, Tyrosine residues enhance cross-linking of synthetic proteins into lignin dehydrogenation products, Phytochem. 41 43-47. 

The recent increase in consumer awareness on the health benefits of dietary phytochemicals accompanied by the rapid progress in the field of molecular biology have provided the means and incentive to enhance the functional value of plant material. This enhancement of health-promoting compounds is being tackled using a variety of approaches, which are discussed in the ensuing sections. 

However, the effect of piperine on SULT and flavonoid status across the life cycle remains to be investigated. Induction of phase II metabolism appears to decrease the bioavailability and accelerate the excretion of flavonoids. For example, Siess et al.115 and Walle et al.116 reported flavones induced rat hepatic UGT activity in HepG2 and Caco-2 cells. This induction of UGT enhanced quercetin glucuronidation in Caco-2 cells. In addition to inducing UGT activity, the flavone chrysin inhibits hepatic SULT-mediated sulfation of acetaminophen and minoxidol." The impact of chrysin on the capacity of COMT action toward flavonoids has not been examined. Further, the effect of age on phase II modulation by piperine and chrysin has not been reported. Thus, information on the relationship between age and intake of flavonoids and other phytochemicals that also affect phase II metabolism is required. 

Integrated bioprocesses can be used to enhance the production of valuable metabolites from plant cell cultures. The in situ removal of product during cell cultivation facilitates the rapid recovery of volatile and unstable phytochemicals, avoids problems of cell toxicity and end-product inhibition, and enhances product secretion. In situ extraction, in situ adsorption, the utilization of cyclodextrin, and the application of aqueous two-phase systems have been proposed for the integration of cell growth and product recovery in a bioreactor. The simultaneous combination of elicitation, immobilization, permeabilization, and in situ recovery can promote this method of plant cell culture as a feasible method to produce various natural products including proteins. 

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