Phytochemicals extraction sources

Emerging Technologies Used for the Extraction of Phytochemicals from Fruits, Vegetables, and Other Natural Sources... 

More than 5000 different phytochemicals have been identified, but it is believed that thousands more have yet to be discovered (Liu, 2003). Based on their structural characteristics, they may be classified into several groups including polyphenols, terpenoids, and alkaloids (Manach et ah, 2009). As evidence continues to emerge linking phytochemicals to health promotion and disease prevention, there is increased interest in extraction, isolation, and analysis of these compounds from a variety of plant sources. These procedures have been optimized for several different types of phytochemicals and are used in the discovery of compounds from new sources. 

A There is protein in every fruit, vegetable, grain, nut, bean, and seed. These foods also supply plentiful amounts of vitamins, minerals, fiber, phytochemicals (healing plant chemicals), enzymes, and beneficial fats. Most protein from nonmeat sources is actually easier for the body to digest, extract, and use. A significant body of research—including the landmark China Study—indicates that we eat excessive amounts of protein, particularly from animal sources. In chapter 5, you ll learn about excellent vegetarian sources of protein. 

A review of the literature indicates that several plant products and their extracts have been used for generations for the treatment of diabetes (Tables 2 3). It is evident that a large variety of compounds obtained from several plant families possess hypoglycemic activity. Also, it is noteworthy that phytochemicals or the active constituents from plant sources act as hypoglycemics by different mechanisms of action. 

One of the first problems we had to solve in order to obtain larger quantities of the potential antineoplastic agent peroxisomicine A was to evaluate the best source for its extraction. We used the analytical methodology described here (TLC and/or HPLC) to conduct a phytochemical survey of the genus Karwinskia, which allowed us to choose the best source for peroxisomicine A i the fruit of K. parvifolia... 

Avocado (Persea americana Mill) is an important tropical fruit and a good source of lipophilic phytochemicals such as monounsaturated fatty acids, carotenoids, vitamin E and sterols [46]. It has several cultivars that present great variation on time of fruit production and oil content in the pulp. Studies have indicated that the avocado oil is similar to olive oil and can be used in cosmetics and also for human consumption [47, 48]. New Zealand, Mexico, Chile United States and South America are among the main avocado oil producers. Avocado oil has the advantage that can be obtained from the fruit by means of a cold extraction methods, which is an easy and low technology that allow maintain in the oil significant amounts of the bioactive phytochemicals present in the fruit [47]. 

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