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CurrentAdvancesfor DevelopmentofFunctional FoodsModulating InflammationandOxidative Stress Editedby
BlancaHerna´ndez-Ledesma DepartmentofBioactivityandFoodAnalysis,InstituteofFoodScienceResearch (CIAL,CSIC-UAM,CEI-UAM+CSIC),Madrid,Spain
CristinaMartı´nez-Villaluenga DepartmentofFoodCharacterization,QualityandSafety,InstituteofFoodScience, TechnologyandNutrition(ICTAN-CSIC),Madrid,Spain
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1.Bioactivecompoundsmodulating inflammationandoxidativestressin sometraditionalfunctionalfoodsand beverages1
IlkayGok
1.1Abriefoverviewofinflammationand oxidativestress1
1.2Foodcompoundsforthecontrolofthe oxidativestressandinflammation2
1.2.1Effectofdietaryfiber/prebioticson oxidativestressandinflammation2
1.2.2Effectofnutritionalantioxidantson oxidativestressandinflammation3
1.2.3Effectofpolyunsaturatedfattyacidson inflammationandoxidativestress5
1.3Traditionaldiet:effectsonoxidative stressandinflammation6
1.3.1Effectoffoodcompositionongut microbiota,oxidativestress,and inflammation6
1.3.2Effectoffermentedfoodsonoxidative stressandinflammation7
1.4Functionaltraditionalfoodseffecton oxidativestressandinflammationwith bioactivecompounds9
1.5Conclusion13 References13 Furtherreading16
2.Health-promotingactivitiesand bioavailabilityofbioactive compoundsfromfunctionalfoods17
SoniaA.Socaci,AncaC.F ˘ arca¸s,FranciscV.Dulf, OanaL.Pop,Zori¸taM.Diaconeasaand MelindaFogarasi
2.1Introduction17
2.2Theroleinmodulatinginflammationand oxidativestressoffoodbioactive compounds17
2.2.1Dietarypolyphenols17
2.2.2Fattyacids19
2.2.3Proteinsandaminoacids20
2.2.4Dietaryfibers21
2.3Fermentedfoodsforbetterbioavailability ofsomenutrients—fightingwith inflammationandoxidativestress23
2.3.1Importanceofgoodnutritionin inflammationandoxidativestress23
2.3.2Foodfermentation24
2.3.3Fermentedfood functionalfoods andhealthimpact25
2.4Conclusion27 Acknowledgments27 References27
3.Developmentoffunctionalfoodsby using3Dprintingtechnologies: applicationtooxidativestressand inflammation-relatedaffections33
IvanaM.CotabarrenandCamilaA.Palla
3.1Introduction33
3.23Dfoodprintingtechnologies33
3.2.1Extrusion34
3.2.2Powerbinding35
3.2.3Inkjetprinting36
3.3Theroleofdietandnutrientsinoxidative stressandinflammatoryprocesses36
3.4Personalizedfunctionalfoodsthrough 3Dprinting38
3.4.1Incorporationoffoodcomponents withantioxidantand/or antiinflammatoryaction38
3.4.2Customizedhealthdiseases preventivefoods46
3.4.3Newfoodtexturesforpeoplewith swallowingandchewing difficulties48
3.4.4Newingredientsforfunctionalfoods development49
3.5Functionalfoodsthrough3Dprinting: opportunities,challenges,and perspectives50
3.6Conclusions51 Acknowledgments51 References51
4.Theregulatoryaspectsofsubstantiating healthbenefitsoffoodscontaining antioxidants57
KarinG.M.LenssenandAliedeBoer
4.1Introduction57
4.2Europeanfoodlaw57
4.2.1Theregulationofnovelfoods58
4.2.2Theregulationofnutritionandhealth claims59
4.3Healthclaimsonantioxidants61
4.3.1Thesubstantiationofantioxidant healthclaims61
4.4BiomarkersforoxidativedamagetoDNA, proteins,andlipids62
4.4.1Generalcharacteristicsof biomarkers62
4.4.2Biomarkersforproteinoxidation63
4.4.3BiomarkersforDNAoxidation64
4.4.4Biomarkersforlipidoxidation65
4.5Discussionandconclusion68 References69
5.Developingnovelfoodsusingmultiple emulsions:insightswithreferenceto bioaccessibilityandbioavailability73
HafizUbaidurRahman,SadiaAslam, AqsaAkhtar,WaqasAsgharandNaumanKhalid
5.1Introduction73
5.2Typesofmultipleemulsions74
5.3Methodsofpreparingmultipleemulsions74
5.3.1Two-stepmethodofmultiple emulsionpreparations74
5.3.2Phaseinversiontechniques76
5.3.3Preparationofdoubleemulsionby solventevaporationtechniques76
5.3.4Preparationofmultipleemulsionby microfluidics(one-stepformationof multipleemulsion)76
5.3.5Preparationofmultipleemulsionby pressurehomogenization76
5.3.6Preparationofmultipleemulsionsby ultrasonication76
5.3.7Preparationofdoubleemulsion (W/O/W)bymicrochannel emulsificationprocess77
5.3.8Preparationofmultipleemulsionby layer-by-layerdeposition77
5.4Physicochemicalpropertiesofmultiple emulsions77
5.5Applicationsofmultipleemulsionsin developingfunctionalfoods81
5.5.1Multipleemulsionsinimproving thefattyacidprofileoffoods81
5.5.2Roleofemulsionsindeveloping low-fatfoodproducts82
5.5.3Multipleemulsionsindeveloping low-sodiumfoodproducts83
5.5.4Encapsulationoffunctional ingredients83
5.6Stabilityofmultipleemulsions92
5.6.1Characterizationofmultiple emulsionsinassessingtheirstability92
5.7Bioavailabilityandbioaccessibilityof bioactivesencapsulatedwithmultiple emulsions93
5.8Conclusionandfuturetrends94 References94
6.Anewapproachoffunctionalpectin andpecticoligosaccharides:roleas antioxidantandantiinflammatory compounds105
AntoniaMontilla,NereaMunoz-Almagroand MarVillamiel
6.1Pectins105
6.1.1Generalaspects105
6.1.2Pectinsasantioxidantagents107
6.1.3Antiinflammatoryeffects109
6.2Pecticoligosaccharides111
6.2.1Generalaspects111
6.2.2Antioxidantactivity112
6.2.3Antiinflammatoryactivity114
6.3Concludingremarks115 References116
7.Fattyacidsfromnaturalresourcesin inflammatorygastrointestinaldiseases withspecificfocusoninflammatory boweldisease121
MarcinTalar,AleksandraTarasiuk, MaciejSalagaandJakubFichna
7.1Preface121
7.2Gastrointestinaldiseasesandfat digestion—thebackground121
7.3Overviewoffattyacidsnomenclature, classification,theiroccurrence,and roleinIBD123
7.3.1SaturatedFAs124
7.3.2UnsaturatedFAs127
7.4Tightjunctions,FAs,andinflammation128
7.5FFAsandFFARcross-talkinIBD129
7.6SummaryoftheroleofFAsin inflammatorygastrointestinaldisease130 Acknowledgments130 Authordisclosures130 Authors’contributions130 Abbreviations131 References131
8.Proteins,peptides,andprotein hydrolysatesasimmunomodulatory andantioxidantagentsforthe formulationoffunctionalfoods137
AndreaAraiza-Calahorra,MartinMondor, ChristineBoesch,CarolineOrfila, FranciscoM.Goycooleaand AlanJavierHerna ´ ndez-A ´ lvarez
8.1Introduction137
8.2Sourcesoffood-derivedbioactive hydrolysatesandpeptides138
8.3Bioactivepeptidesasantioxidants138
8.3.1 Invitro studies138
8.3.2Studiesusing invitro biological models154
8.3.3 Invivo studies155
8.4Antiinflammatorypropertiesof bioactivepeptides155
8.4.1 Invitro studiesincultivatedcells155
8.4.2 Invivo studies156
8.4.3Structure functionrelationshipto modulateinflammatoryactivity157
8.5Bioactivepeptidesasingredientsin functionalfoods157
8.5.1Marketopportunity157
8.5.2Technicalaspectsofbioactive peptideincorporationintofoods158
8.5.3Biomarkers158
8.6Conclusionandfutureprospective studies158 References159
9.Anti-inflammatoryandantioxidant phenoliccompounds165
SirimaPuangpraphant,Edith-OlivaCuevasRodrı´guezandMiguelOseguera-Toledo
9.1Introduction165
9.2Phenoliccompounds:definition, classification,andsources166
9.2.1Definition166
9.2.2Classification166
9.2.3Sourcesofphenolicscompounds169
9.3Phenoliccompoundsasantioxidants169
9.3.1Mechanismofactions170
9.4Phenoliccompoundsasantiinflammatory agents171
9.4.1Mechanismofactions174
9.5Conclusionandfutureperspectives177 References177
10.Roleofmicronutrientszincand seleniumininflammationand oxidativestress181
GrazielaBiudedaSilvaDuarte,BrunaZavarizeReis andMarceloMacedoRogero
10.1Inflammation,oxidativestress, andchronicdiseases181
10.2Selenium181 10.2.1Biologicalessentiality182 10.2.2Recommendedintakeand bioavailability182 10.2.3Se,inflammation,andoxidative stress183
10.3Zinc184 10.3.1Biologicalessentiality184 10.3.2Recommendedintakeand bioavailability184 10.3.3Zn,inflammation,andoxidative stress185
10.4Conclusions186 References186
11.Glucosinolatesandtheirbioactive metabolitesasfunctionalcompounds modulatinginflammation189
PaulaGarcı´a-Ibanez,OumaimaBen-Romdhane andDiegoA.Moreno
11.1Introduction189
11.1.1Brassicasandtheirimpacton health189
11.1.2Diet,Brassicas,andinflammation190 11.2Molecularmechanismsofglucosinolates andtheirbioactiveformin inflammatorypathways191
11.2.1Aliphaticisothiocyanatesand relatedmetabolites191 11.2.2Indolesandrelatedcompounds191 11.2.3Glucosinolatesandinflammatory diseases192
11.3Concludingremarks198 Acknowledgments198 Abbreviations198 References199
12.Microalgalbioactivecomponentsas antiinflammatoryandantioxidant agentsforhealthpromotion205
JavierA ´ vila-Roma ´ n,ElenaTalero,Azahara Rodrı´guez-Luna,SaraGarcı´a-Gil, Marı´a Dolores Jime ´ nez-GordilloandVirginiaMotilva
12.1Potentialscopeofmicroalgaeand biotechnologicalimplications205
12.2Biotechnologyofmicroalgaeinthe foodindustry206
12.3Biologicalcompoundsfrommicroalgae withpropertiesofinterestin inflammatoryprocesses207
12.4Mainpathologicalmechanismsof inflammation,includingmediatorsand molecularpathwaysinvolved207
12.5Microalgae-derivedproducts210 12.5.1Carotenoids210
12.6Conclusions220 References220
13.Polysaccharidesfrommacroalgae: chemicalcharacterization,functional propertiesandbiologicalactivity233
TarcisioVieiradeBrito,CynthiaMariaCarvalho Pereira,JallesArrudaBatista,DivadeAguiar Magalha ˜ es,StefanyGuimara ˜ esSousa,Fernando MesquitadeSousadeLima,AntonioKleitonde SousaandAndre ´ LuizdosReisBarbosa
13.1Compoundsextractedfrommacroalgae withbiologicalaction233
13.2Sulfatedpolysaccharides:structureand chemicalcharacterization234
13.3Functionalpropertiesandindustrial applicationsofsulfatedpolysaccharides fromseaweed235
13.4Provenbiologicalactivitiesofsulfated polysaccharides238
13.5Perspectivesfortheuseofsulfated polysaccharides240
13.6Conclusions241 Acknowledgment241 References241
14.Roleofcerealbioactivecompounds inthepreventionofage-related diseases247
IreneTome ´ -Sa ´ nchez,ElenaPen ˜ as,Blanca Herna ´ ndez-LedesmaandCristinaMartı´nezVillaluenga
14.1Introduction247
14.1.1Healthimplicationsofagingand antiaginginterventions247
14.1.2Cerealbioactivecompoundsand theirpotentialtocounteract age-relateddiseases247
14.2Molecularantiagingmechanismsof bioactivecompoundsincereals261
14.2.1Mechanismsbehindthe suppressionofoxidativestress261
14.2.2Mechanismsbehindthe suppressionoflow-gradechronic inflammation262
14.2.3Mechanismsbehindthesuppression ofcellularsenescence263
14.2.4Mechanismsbehindchangesin microbiotacompositionand activity264
14.3Healtheffectsofwholegraincereals265
14.3.1RiskfactorsforT2DM265
14.3.2Weightgain,satiety,andfood intake274
14.3.3RiskfactorsforCVD274
14.3.4Cognitivefunctionandriskof neurodegenerativediseases276
14.4Conclusion276 Acknowledgments277 References277
15.Potentialroleofpulsesinthe developmentoffunctionalfoods modulatinginflammationand oxidativestress287
HelenaFerreira,ElisabetePinto, AnaM.GilandMartaW.Vasconcelos
15.1Introduction287
15.2Pulsesbioactivecompounds, inflammationandoxidativestress289
15.2.1Proteinsandbioactivepeptides289
15.2.2Carbohydrates290
15.2.3Tocopherolsandcarotenoids295 15.2.4Phytosterols296 15.2.5Saponins296 15.2.6Polyphenols297 15.3Challengesandopportunitiesofpulses inthedevelopmentoffunctionalfoods298
15.3.1Traditionalandnewusesof pulses298
15.3.2Typesofpulsesandtheir applications299
15.3.3Effectsoffoodprocessing299
15.3.4Pulse-basednewingredients300
15.3.5Ensuringinvivobiological activity301
15.4Concludingremarks302 Conflictsofinterest302 Acknowledgments302 References302
16.Probioticsandpostbiotics:focuson metabolicsyndrome311
PaolaGauffin-Cano,AntonelaMarquez, Matı´as Russo,Estefanı´a Andrada, ClaudiaAbeijo´n-MukdsiandRoxanaMedina
16.1Introduction311
16.1.1Metabolicsyndrome,a noncommunicabledisease311
16.2Probioticsasnutritionalapproachesfor thepreventionortreatmentof metabolicsyndrome315
16.2.1Short-chainfattyacids317
16.2.2Polyunsaturatedfattyacids319
16.2.3Phenoliccompounds320
16.3Conclusionandfuturedirections322 Acknowledgments322 Conflictofinterest323 References323
17.Potentialofedibleinsectsasanew sourceofbioactivecompounds againstmetabolicsyndrome331
Joaquı´nNavarrodelHierro, BlancaHerna ´ ndez-LedesmaandDianaMartin
17.1Introduction331
17.2Compositionofedibleinsectsin relationtotheirhealthpropertiesand metabolicsyndrome332
17.3 Tenebriomolitor 333
17.3.1Antioxidantactivity333
17.3.2Antiinflammatoryactivity335
17.3.3Antidiabeticactivity335
17.3.4Antihypertensiveactivity336
17.3.5Antilipidemicactivity336
17.4 Hermetiaillucens 337
17.4.1Antioxidantactivity337
17.4.2Antiinflammatoryactivity342
17.4.3Antilipidemicactivity342
17.5 Muscadomestica 343
17.5.1Antioxidantactivity343
17.5.2Antiinflammatoryactivity346
17.5.3Antidiabeticactivity347
17.5.4Antihypertensiveactivity347
17.5.5Antilipidemicactivity347
17.6 Achetadomesticus 348
17.6.1Antioxidantactivity348
17.6.2Antilipidemicactivity352
17.7 Gryllodessigillatus
352
17.7.1Antioxidantactivity356
17.7.2Antiinflammatoryactivity356
17.7.3Antidiabeticactivity356
17.7.4Antihypertensiveactivity357
17.8 Alphitobiusdiaperinus 357 17.9Conclusion357 References358
18.Advancesinproductionand propertiesvalidationofmultifunctional ingredientsfromArgentinefoodfruits tomodulateoxidativestressand inflammation365
IrisCatianaZampiniandMarı´aIne ´ sIsla
18.1Introduction365
18.2Argentinefoodfruitsandtheir antioxidantandantiinflammatory properties367
18.2.1 Solanumbetaceum 367
18.2.2 Ziziphusmistol 367
18.2.3 Geoffroeadecorticans 368
18.2.4 Prosopisalba 369
18.2.5 Prosopisnigra 370
18.3UseofNorthwesternArgentinefruitsin oxidativestressandinflammatory processesrelatedtometabolic syndrome371 18.4Developmentofmultifunctional ingredientsfromArgentinefoodfruits372 18.5Conclusion374 Acknowledgments374 References374
19.Bioactivecompoundsfrom Moringa oleifera aspromisingprotectorsof invivoinflammationandoxidative stressprocesses379
JaimeGonza ´ lez-Romero,EduardoJesu ´ s Guerra-Herna ´ ndezandCeliaRodrı´guez-Pe ´ rez
19.1Introduction379
19.1.1Chemicalcompositionand traditionalusesof Moringa oleifera 379
19.1.2Principalbioactivecompounds from Moringaoleifera 379
19.2Invivoantioxidativeeffectof Moringa oleifera 386
19.2.1Antioxidativeeffectinliver386 19.2.2Antioxidativeeffectinother organs389
19.2.3Antidiabeticeffectof Moringaoleifera associatedtoitsantioxidant activity389
19.3Invivoantiinflammatoryactivityof Moringaoleifera 393
19.4Conclusionandfutureprospects395 References395
20.Cruciferousvegetables:amineof phytonutrientsforfunctionaland nutraceuticalenrichment401
SatishKumar,ShwetaSharma,VikasKumar, RakeshSharma,AnamikaMinhasand RevathiBoddu
20.1Introduction401
20.2Cruciferousvegetablesandtheir significance402
20.3Cruciferphytochemicalsandtheir activity404
20.4Nutraceuticalsignificanceofthe crucifers405
20.4.1Cabbage405
20.4.2Cauliflower405
20.4.3Broccoli408
20.4.4Horseradish408
20.4.5Mustardgreen408
20.4.6Kale409
20.4.7Arugula409
20.4.8Kohlrabi409
20.4.9Radish410
20.5Cruciferstheirprocessingand antioxidantpotential410
20.6Recenttrendsfornutritional improvementofthecrucifers414
20.6.1Applicationofbiotechnological tools414
20.6.2Controlledabioticstressesto enhancethenutraceutical properties416
20.7Conclusionandfutureprospects418 Acknowledgments418 Conflictofinterest418 References418
21.Challengesintheextractionof antiinflammatoryandantioxidant compoundsfromnewplant sources427
BeatrizDı´az-ReinosoandHerminiaDomı ´ nguez
21.1Introduction427
21.2Conventionalsolventextraction428
21.3Emergingtechnologiesforthe extractionofbioactives429
21.3.1Pressurizedliquidextraction429 21.3.2Microwave-assistedextraction434 21.3.3Ultrasonic-assistedextraction435 21.3.4Enzyme-assistedextraction436 21.3.5SupercriticalCO2 extraction437 21.3.6Highvoltageelectrical discharge438
21.3.7Pulsedelectricfield439
21.4Comparativeperformance439 21.5Combinations440
21.6Challengesandfuturetrends440 References441
22.Encapsulationtechnologies appliedtobioactivephenolic compoundsandprobioticswith potentialapplicationonchronic inflammation447
MiriamFerrer-Sierra,PalomaRodrı´guez-Lo´pez, FranciscoJavierLeyva-Jime ´ nez, IsabelBorras-Linares,DanielaGiacomazza, CarolinaFredes,PazSoledadRobertCanales, AntonioSegura-Carreteroand Jesu ´ sLozano-Sa ´ nchez
22.1Methods447
22.1.1Searchstrategy447
22.1.2Inclusioncriteria447
22.2Importanceofphenolicencapsulation: stability,digestion,andabsorption448
22.2.1Stabilityofphenoliccompounds448
22.2.2Digestionandabsorption448
22.2.3 Invitro, invivo andclinical trialstostudypolyphenol metabolism449
22.3Encapsulationprocessappliedto improvethephenolicbioaccesibility/ bioavailability454
22.3.1Encapsulationofphenolic compoundssubjectto invitro simulateddigestion454
22.3.2 Invitro gastrointestinaldigestion459
22.4Probioticencapsulationtechniquesto improvethecellviability463
22.5Gutmicrobiotaandpolyphenolsdiet interactions:synergisticeffectsagainst inflammation465
22.5.1 Invitro, invivo andclinicaltrials tostudypolyphenols—gut microbiotainteractions466
22.6Conclusions470 References470
23.Fermentationandgerminationas awaytoimprovecereals antioxidantandantiinflammatory properties477
MorenaGabrieleandLauraPucci
23.1Background477
23.2Fermentationtechnologyforenhancing thenutritionalandfunctionalproperties ofpostprocessedcerealgrains477
23.2.1Effectsoffermentationoncereal grainsnutritionalvalue478
23.2.2Effectsoffermentationon bioactivecompoundsand functionalpropertiesofcereal grains481
23.3Germinationtechnologyforenhancing thenutritionalandfunctionalproperties ofpostprocessedcerealgrains484
23.3.1Effectsofgerminationoncereal grainsnutritionalvalue485
23.3.2Effectsofgerminationonbioactive compoundsandfunctional propertiesofcerealgrains489
23.4Possibleharmsandhurdles491
23.5Conclusionsandfutureperspective492 References492
24.Modulationofinflammationand oxidativestressin Helicobacterpylori infectionbybioactivecompounds fromfoodcomponents499
JoseManuelSilvanandAdolfoJ.MartinezRodriguez
24.1Briefoverviewof Helicobacterpylori as humanpathogen499
24.2Inflammatoryresponseandoxidative stressassociatedto H.pylori infection500
24.3 Helicobacterpylori virulencefactors andtheirrelationshipwithgastric inflammationandoxidativedamage500
24.4Bioactivecompoundsfromfood componentsastoolsagainstinflammatory andoxidativedamageassociatedto H.pylori infection502
24.4.1Probiotics502
24.4.2Phenoliccompounds503
24.4.3Fruits,vegetablesandtheir metabolites505
24.4.4Herbalextracts,spicesand honey506
24.4.5Fattyacids507
24.4.6Bovinecolostrumandfermented milk507
24.5Concludingremarks510 Acknowledgments511 Conflictofinterest511 References511
25.Currentevidenceonthemodulatory effectsoffoodproteinsand peptidesininflammationandgut microbiota517
SamuelFerna ´ ndez-Tome ´ ,LourdesAmigo, CristinaMartı´nez-VillaluengaandBlanca Herna ´ ndez-Ledesma
25.1Introduction:inflammationand oxidativestress517
25.2Impactof“guthealth”on “generalhumanhealth”517
25.3Inflammatoryboweldiseases: theroleoffoodsandtheirbioactive compounds518
25.4Roleoffoodproteinsandpeptides againstinflammatoryboweldisease520
25.4.1Invitroevidenceonthe antioxidant,antiinflammatory, andimmunomodulatory effects520
25.4.2Invivoevidenceonexperimental modelsofinflammatorybowel disease521
25.5Effectsoffoodpeptidesongut microbiota525
25.6Futureprospects526 Acknowledgments529 Conflictofinterest529 References529
26.Immunonutritionalagonistsinthe neuroimmuneresponsein AGE-Ing535
JanaBaranda,JuanAntonioGime ´ nez-Bastida, M.Morante,AuroraGarcı´a-Tejedorand JoseMoisesLaparra
26.1Introduction535
26.2Neuroinflammation:pathwaysand biomarkers536
26.3Metabolic-inducedneuroinflammation: fromperipherytocentralnervous system537
26.4Immunonutritionalcommunication withinthegut brainaxis539
26.5Concludingremarksandfuture perspectives540 Acknowledgements540 References540
27.Roleofdietaryspicesinmodulating inflammationandoxidativestress545
EsterS.Oh,KristinaS.Petersen, PennyM.Kris-EthertonandConnieJ.Rogers
27.1Introduction545
27.2Methods547
27.3Results547
27.3.1 Capsicum spp558
27.3.2Cardamom558
27.3.3Cinnamon559
27.3.4Cumin560
27.3.5Dill560
27.3.6Fenugreek561
27.3.7Garlic561
27.3.8Ginger562
27.3.9Onion563
27.3.10Oregano564
27.3.11Parsley564
27.3.12Sage564
27.3.13Sesame565
27.3.14Turmeric565
27.3.15Spiceblend566
27.4Discussion567
27.4.1Antioxidativeeffectofspices567
27.4.2Antiinflammatoryeffectofspices568
27.5Conclusion569 References569
28.Functionalfoods,hormesis,and oxidativestress581
MohammadAlizadehandSevanaDaneghian
28.1Introduction581
28.2Whatishormesis?581
28.3Stressor-mediatedpathwaysand disease582
28.3.1Endoplasmicreticulumstress582
28.3.2Mitochondriaandoxidativestress582
28.3.3KEAP1/NRF2/AREpathway583
28.3.4NF-kBsignalpathway584
28.3.5Heatshockproteins584
28.3.6Autophagy585
28.4Antioxidantsandrelatedfoodsources (prooxidantsorantioxidants)586
28.4.1Hormetins586
28.5Conclusionandfutureprospects595 References595
29.Canceronfire:roleofinflammation inpreventionandtreatment605
ManojKPandey,MaxVonSuskil, RobertChitren,OmarAl-Odat, SubashC.JonnalagaddaandBharatB.Aggarwal
29.1Introduction605
29.2Inflammatoryplayersandtheirrolesin tumorigenesis605
29.2.1Tumornecrosisfactor-α 605
29.2.2Interleukins607
29.2.3Chemokines607
29.2.4Inflammatoryenzymes608
29.2.5Transcriptionfactor609
29.3Preventionandtreatmentofcancers bytargetinginflammatorypathways610
29.3.1Curcumin612
29.3.2Capsaicin612
29.3.3Diallylsulfide613
29.3.4Cinnamaldehyde613
29.3.56-Gingerol613
29.3.6Eugenol613
29.3.7Diosgenin614
29.3.8Garcinol614
29.3.9Thymoquinone614
29.3.10Quercetin614
29.3.11Sulforaphane614 29.3.12 α-Pinene615 29.3.13Piperine615 29.3.141,8-Cineole615
29.4Conclusionandfutureperspective615 Acknowledgement616 Conflictofinterest616 References616
30.Theeffectsofsoyaconsumption onglycemicparametersoftype2 diabetes:potentialforfunctional foods627
LongliZhou,AlanJavierHerna ´ ndez-A ´ lvarez, ChristineBoeschandCarolineOrfila
30.1Introduction627
30.1.1Glycemicmarkersoftype2 diabetesmellitus627
30.1.2Dietaryapproachesintype2 diabetesmellitus627
30.1.3Soya:anancientfoodfor moderntimes628
30.2Soyaintakeandtype2diabetes mellitus630
30.2.1Evidencefromepidemiological studies630
30.2.2Evidencefromclinicaltrials:soya proteinandisoflavones630
30.3Mechanisticeffectsandpotentialfor formulationoffunctionalfoods632
30.3.1Proteinandbioactivepeptides632
30.3.2Isoflavones633
30.4Conclusion633 References634 Index639
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Listofcontributors ClaudiaAbeijo ´ n-Mukdsi CenterofReferencefor Lactobacilli(CERELA)-CONICET,SanMiguelde Tucuma ´ n,Tucuma ´ n,Argentina
BharatB.Aggarwal InflammationResearchCenter,San Diego,CA,UnitedStates
AqsaAkhtar SchoolofFoodandAgriculturalSciences, UniversityofManagementandTechnology,Lahore, Pakistan
MohammadAlizadeh FoodandBeveragesSafety ResearchCenter,UrmiaUniversityofMedical Sciences,Urmia,Iran
OmarAl-Odat DepartmentofBiomedicalSciences, CooperMedicalSchoolofRowanUniversity, Camden,NJ,UnitedStates;DepartmentofChemistry andBiochemistry,RowanUniversity,Glassboro,NJ, UnitedStates
LourdesAmigo InstituteofFoodScienceResearch (CIAL,CSIC-UAM,CEIUAM+CSIC),Department ofBioactivityandFoodAnalysis,Madrid,Spain
Estefanı´aAndrada CenterofReferenceforLactobacilli (CERELA)-CONICET,SanMigueldeTucuma ´ n, Tucuma ´ n,Argentina;FacultyofAgronomyand Zootechnics,NationalUniversityofTucuma ´ n, Tucuma ´ n,Argentina
AndreaAraiza-Calahorra SchoolofFoodScience& Nutrition,UniversityofLeeds,Leeds,UnitedKingdom
WaqasAsghar SchoolofFoodandAgricultural Sciences,UniversityofManagementandTechnology, Lahore,Pakistan
SadiaAslam SchoolofFoodandAgriculturalSciences, UniversityofManagementandTechnology,Lahore, Pakistan
JavierA ´ vila-Roma ´ n DepartmentofBiochemistryand Biotechnology,UniversitatRoviraiVirgili, Tarragona,Spain
JanaBaranda MolecularImmunonutritionGroup, MadridInstituteforAdvancedStudiesinFood (IMDEA-Food),Madrid,Spain
JallesArrudaBatista LaboratoryofExperimental Physiopharmacology,LAFFEX—ParnaibaDelta FederalUniversity,Parnaiba,PI,Brazil
OumaimaBen-Romdhane Unitof“RelatedRisksto EnvironmentalStresses,ControlandPrevention” DepartmentofBiology,FacultyofSciencesof Bizerte,UniversityofCartage,Zarzouna,Tunisia
RevathiBoddu DepartmentofFoodTechnologyand Nutrition,SchoolofAgriculture,LovelyProfessional University,Phagwara,Punjab,India
ChristineBoesch NutritionalSciencesandEpidemiology Group,SchoolofFoodScienceandNutrition,University ofLeeds,Leeds,UnitedKingdom
IsabelBorras-Linares CenterofResearchand DevelopmentofFunctionalFood,HealthScience TechnologicalPark,Granada,Spain
PazSoledadRobertCanales DepartmentofFood Science,TechnologyandChemistry,Facultyof ChemicalandPharmaceuticalSciences,Universityof Chile,SantiagodeChile,Chile
RobertChitren DepartmentofBiomedicalSciences, CooperMedicalSchoolofRowanUniversity, Camden,NJ,UnitedStates;DepartmentofChemistry andBiochemistry,RowanUniversity,Glassboro,NJ, UnitedStates
IvanaM.Cotabarren ChemicalEngineering Department—NationalUniversityoftheSouth,Bahı ´ a Blanca,Argentina;PilotPlantofChemical Engineering(PLAPIQUI,UNS-CONICET),Bahı ´ a Blanca,Argentina
Edith-OlivaCuevas-Rodrı´guez FacultyofChemistry andBiologicalSciences,AutonomousUniversityof Sinaloa,Culiaca ´ n,Sinaloa,Mexico
GrazielaBiudedaSilvaDuarte Facultyof PharmaceuticalScience,UniversityofSaoPaulo,Sao Paulo,SP,Brazil
SevanaDaneghian FoodandBeveragesSafetyResearch Center,UrmiaUniversityofMedicalSciences,Urmia, Iran
DivadeAguiarMagalha ˜ es LaboratoryofExperimental Physiopharmacology,LAFFEX—ParnaibaDelta FederalUniversity,Parnaiba,PI,Brazil
AliedeBoer FoodClaimsCentreVenlo,CampusVenlo, MaastrichtUniversity,Venlo,TheNetherlands
TarcisioVieiradeBrito LaboratoryofExperimental Physiopharmacology,LAFFEX—ParnaibaDelta FederalUniversity,Parnaiba,PI,Brazil
AntonioKleitondeSousa LaboratoryofExperimental Physiopharmacology,LAFFEX—ParnaibaDelta FederalUniversity,Parnaiba,PI,Brazil
FernandoMesquitadeSousadeLima Laboratoryof ExperimentalPhysiopharmacology,LAFFEX— ParnaibaDeltaFederalUniversity,Parnaiba,PI,Brazil
Zorit¸aM.Diaconeasa FacultyofFoodScienceand Technology,UniversityofAgriculturalSciencesand VeterinaryMedicineCluj-Napoca,Cluj-Napoca, Romania
BeatrizDı´az-Reinoso CITI-UniversityofVigo,Galician TechnologicalPark,Ourense,Spain
HerminiaDomı ´ nguez DepartmentofChemical Engineering,UniversityofVigo,FacultyofScience, CampusOurense,Ourense,Spain
Andre ´ LuizdosReisBarbosa Laboratoryof ExperimentalPhysiopharmacology,LAFFEX— ParnaibaDeltaFederalUniversity,Parnaiba,PI, Brazil
FranciscV.Dulf FacultyofAgriculture,Universityof AgriculturalSciencesandVeterinaryMedicineClujNapoca,Cluj-Napoca,Romania
SamuelFerna ´ ndez-Tome ´ HealthResearchInstituteof theUniversityHospitalLaPrincesa(IIS-IP),CIBER ofHepaticandDigestiveDiseases(CIBEREHD), AutonomousUniversityofMadrid(UAM),Madrid, Spain
HelenaFerreira UniversidadeCato ´ licaPortuguesa, CBQF-CentrodeBiotecnologiaeQuı´micaFina–Laborato ´ rioAssociado,EscolaSuperiorde Biotecnologia,Porto,Portugal
MiriamFerrer-Sierra DepartmentofFoodScienceand Nutrition,UniversityofGranada,Campus UniversitarioGranada,Spain
JakubFichna DepartmentofBiochemistry,Facultyof Medicine,MedicalUniversityofLodz,Lodz,Poland
MelindaFogarasi FacultyofFoodScienceand Technology,UniversityofAgriculturalSciencesand VeterinaryMedicineCluj-Napoca,Cluj-Napoca, Romania
CarolinaFredes DepartmentofHealthSciences, NutritionandDieteticsCareer,FacultyofMedicine, PontificiaUniversidadCato ´ licadeChile,Santiago, Chile
AncaC.Fa ˘ rcas ¸ FacultyofFoodScienceand Technology,UniversityofAgriculturalSciencesand VeterinaryMedicineCluj-Napoca,Cluj-Napoca, Romania
MorenaGabriele InstituteofAgriculturalBiologyand Biotechnology,NationalResearchCouncil,Pisa,Italy
SaraGarcı´a-Gil DepartmentofPharmacology, UniversidaddeSeville,Seville,Spain
PaulaGarcı´a-Iban ˜ ez AquaporinsResearchGroup,Plant NutritionDepartment,CEBAS-CSIC,University CampusofEspinardo,Murcia,Spain
AuroraGarcı´a-Tejedor ValencianInternational University(VIU),Valencia,Spain
PaolaGauffin-Cano CenterofReferencefor Lactobacilli(CERELA)-CONICET,SanMiguelde Tucuma ´ n,Tucuma ´ n,Argentina
DanielaGiacomazza BiophysicInstitute,National ResearchCouncil,Palermo,Italy
AnaM.Gil DepartmentofChemistryandCICECOAveiroInstituteofMaterials,UniversityofAveiro, CampusUniversita ´ riodeSantiago,Aveiro,Portugal
JuanAntonioGime ´ nez-Bastida LaboratoryofFoodand Health,ResearchGrouponQuality,Safetyand BioactivityofPlantFoods,DepartmentofFood ScienceandTechnology,CEBAS-CSIC,Murcia, Spain
IlkayGok FacultyofAppliedSciences,IstanbulOkan University,Istanbul,Turkey
JaimeGonza ´ lez-Romero UniversityofGranada, DepartmenofNutritionandFoodScience,Campusof Cartuja,Granada,Spain
FranciscoM.Goycoolea SchoolofFoodScience& Nutrition,UniversityofLeeds,Leeds,United Kingdom
EduardoJesu ´ sGuerra-Herna ´ ndez Universityof Granada,DepartmenofNutritionandFoodScience, CampusofCartuja,Granada,Spain
AlanJavierHerna ´ ndez-A ´ lvarez NutritionalSciences andEpidemiologyGroup,SchoolofFoodScienceand Nutrition,UniversityofLeeds,Leeds,United Kingdom
BlancaHerna ´ ndez-Ledesma DepartmentofBioactivity andFoodAnalysis,InstituteofFoodScienceResearch (CIAL,CSIC-UAM,CEI-UAM+CSIC),Madrid,Spain
Marı´aIne ´ sIsla FacultyofNaturalSciencesandMiguel LilloInstitute,NationalUniversityofTucuma ´ n, InstituteofBioprospectingandPlantPhysiology, NationalCouncilforScientificandTechnical Research,SanLorenzo,Argentina
Marı´aDoloresJime ´ nez-Gordillo Departmentof Pharmacology,PediatricsandRadiology,Universidad deSevilla,Seville,Spain
SubashC.Jonnalagadda DepartmentofChemistryand Biochemistry,RowanUniversity,Glassboro,NJ, UnitedStates
NaumanKhalid SchoolofFoodandAgricultural Sciences,UniversityofManagementandTechnology, Lahore,Pakistan
PennyM.Kris-Etherton DepartmentofNutritional Sciences,ThePennsylvaniaStateUniversity, UniversityPark,PA,UnitedStates
SatishKumar DepartmentofFoodScienceand Technology,Dr.Y.S.ParmarUniversityof HorticultureandForestry,Nauni,Solan,India
VikasKumar DepartmentofFoodTechnologyand Nutrition,SchoolofAgriculture,LovelyProfessional University,Phagwara,Punjab,India
JoseMoisesLaparra MolecularImmunonutrition Group,MadridInstituteforAdvancedStudiesinFood (IMDEA-Food),Madrid,Spain
KarinG.M.Lenssen FoodClaimsCentreVenlo, CampusVenlo,MaastrichtUniversity,Venlo,The Netherlands
FranciscoJavierLeyva-Jime ´ nez CenterofResearch andDevelopmentofFunctionalFood,HealthScience TechnologicalPark,Granada,Spain
Jesu ´ sLozano-Sa ´ nchez DepartmentofFoodScienceand Nutrition,UniversityofGranada,Campus Universitario,Granada,Spain;CenterofResearchand DevelopmentofFunctionalFood,HealthScience TechnologicalPark,Granada,Spain
AntonelaMarquez CenterofReferenceforLactobacilli (CERELA)-CONICET,SanMigueldeTucuma ´ n, Tucuma ´ n,Argentina
DianaMartin DepartmentofProductionand CharacterizationofNovelFoods,InstituteofFood ScienceResearch(CIAL)(CSIC-UAM),Madrid, Spain;DepartmentalSectionofFoodScience,Faculty ofScience,UniversidadAuto ´ nomadeMadrid(UAM), Madrid,Spain
AdolfoJ.Martinez-Rodriguez FoodMicrobiologyand BiocatalysisGroup(MICROBIO),Departmentof
BiotechnologyandMicrobiology,InstituteofFood ScienceResearch(CIAL),CSIC-UAM,Madrid,Spain
CristinaMartı´nez-Villaluenga InstituteofFoodScience, TechnologyandNutrition (ICTAN-CSIC),Department ofFoodCharacterization,QualityandSafety,Madrid, Spain
RoxanaMedina CenterofReferenceforLactobacilli (CERELA)-CONICET,SanMigueldeTucuma ´ n, Tucuma ´ n,Argentina;FacultyofAgronomyand Zootechnics,NationalUniversityofTucuma ´ n, Tucuma ´ n,Argentina
AnamikaMinhas DepartmentofFoodTechnologyand Nutrition,SchoolofAgriculture,LovelyProfessional University,Phagwara,Punjab,India
MartinMondor Saint-HyacintheResearchand DevelopmentCentre,AgricultureandAgri-Food Canada,Quebec,Canada;InstituteofNutritionand FunctionalFoods(INAF),Universite ´ Laval,Quebec, Canada
AntoniaMontilla ChemistryandFunctionalityof CarbohydratesandDerivatives,InstituteofFood ScienceResearch,CIAL(CSIC-UAM),CEI(UAM +CSIC)Madrid,Spain
M.Morante MolecularImmunonutritionGroup,Madrid InstituteforAdvancedStudiesinFood(IMDEAFood),Madrid,Spain
DiegoA.Moreno PhytochemistryandHealthyFoods Lab(LabFAS),DepartmentofFoodScienceand Technology,CEBAS-CSIC,UniversityCampusof Espinardo-25,Murcia,Spain
VirginiaMotilva DepartmentofPharmacology, UniversidaddeSeville,Seville,Spain
NereaMun ˜ oz-Almagro ChemistryandFunctionalityof CarbohydratesandDerivatives,InstituteofFood ScienceResearch,CIAL(CSIC-UAM),CEI(UAM +CSIC)Madrid,Spain
Joaquı´nNavarrodelHierro DepartmentofProduction andCharacterizationofNovelFoods,InstituteofFood ScienceResearch(CIAL)(CSIC-UAM),Madrid, Spain;DepartmentalSectionofFoodScience,Faculty ofScience,UniversidadAuto ´ nomadeMadrid(UAM), Madrid,Spain
EsterS.Oh DepartmentofNutritionalSciences,The PennsylvaniaStateUniversity,UniversityPark,PA, UnitedStates
CarolineOrfila NutritionalSciencesandEpidemiology Group,SchoolofFoodScienceandNutrition, UniversityofLeeds,Leeds,UnitedKingdom
MiguelOseguera-Toledo Departmentof Nanotechnology,CenterforAppliedPhysicsand Technology,NationalAutonomousUniversityof Mexico,Quere ´ taro,Mexico
CamilaA.Palla ChemicalEngineeringDepartment— NationalUniversityoftheSouth,Bahı´aBlanca, Argentina;PilotPlantofChemicalEngineering (PLAPIQUI,UNS-CONICET),Bahı´aBlanca, Argentina
ManojKPandey DepartmentofBiomedicalSciences, CooperMedicalSchoolofRowanUniversity, Camden,NJ,UnitedStates
ElenaPen ˜ as DepartmentofFoodCharacterization,Quality andSafety,InstituteofFood Science,Technologyand Nutrition(ICTAN-CSIC),Madrid,Spain
CynthiaMariaCarvalhoPereira Laboratoryof ExperimentalPhysiopharmacology,LAFFEX— ParnaibaDeltaFederalUniversity,Parnaiba,PI,Brazil
KristinaS.Petersen DepartmentofNutritional Sciences,TexasTechUniversity,Lubbock,TX, UnitedStates
ElisabetePinto UniversidadeCato ´ licaPortuguesa, CBQF-CentrodeBiotecnologiaeQuı´micaFina–Laborato ´ rioAssociado,EscolaSuperiorde Biotecnologia,Porto,Portugal;EPIUnit-Institutode Sau ´ dePu ´ blica,UniversidadedoPorto,Porto,Portugal
OanaL.Pop FacultyofFoodScienceandTechnology, UniversityofAgriculturalSciencesandVeterinary MedicineCluj-Napoca,Cluj-Napoca,Romania
SirimaPuangpraphant DepartmentofFood Technology,FacultyofScience,Chulalongkorn University,Bangkok,Thailand
LauraPucci InstituteofAgriculturalBiologyand Biotechnology,NationalResearchCouncil,Pisa,Italy
BrunaZavarizeReis FacultyofPharmaceuticalScience, UniversityofSaoPaulo,SaoPaulo,SP,Brazil; DepartmentofNutrition,FederalUniversityofRio GrandedoNorte,Natal,RN,Brazil
PalomaRodrı´guez-Lo ´ pez DepartmentofFoodScience andNutrition,UniversityofGranada,Campus UniversitarioGranada,Spain
AzaharaRodrı´guez-Luna DepartmentofPharmacology, UniversidaddeSeville,Seville,Spain
CeliaRodrı´guez-Pe ´ rez UniversityofGranada, DepartmenofNutritionandFoodScience,Campusof Cartuja,Granada,Spain;InstituteofNutritionand FoodTechnology(INYTA)“Jose ´ Mataix,”
BiomedicalResearchCentre,UniversityofGranada, AvenidadelConocimientos/n,Granada,Spain; InstituteofBiosanitaryResearchibs.Avenidade Madrid,Granada,Spain
MarceloMacedoRogero DepartmentofNutrition, SchoolofPublicHealth,UniversityofSaoPaulo,Sao Paulo,SP,Brazil;FoodResearchCenter(FoRC), CEPID-FAPESP,ResearchInnovationand DisseminationCentersSaoPauloResearch Foundation,SaoPaulo,SP,Brazil
ConnieJ.Rogers DepartmentofNutritionalSciences, ThePennsylvaniaStateUniversity,UniversityPark, PA,UnitedStates;CenterforMolecular ImmunologyandInfec tiousDisease,The PennsylvaniaStateUniversity,UniversityPark,PA, UnitedStates
Matı´asRusso CenterofReferenceforLactobacilli (CERELA)-CONICET,SanMigueldeTucuma ´ n, Tucuma ´ n,Argentina
MaciejSalaga DepartmentofBiochemistry,Facultyof Medicine,MedicalUniversityofLodz,Lodz, Poland
AntonioSegura-Carretero DepartmentofAnalytical Chemistry,FacultyofSciences,Universityof Granada,Granada,Spain,;CenterofResearchand DevelopmentofFunctionalFood,HealthScience TechnologicalPark,Granada,Spain
RakeshSharma DepartmentofFoodScienceand Technology,Dr.Y.S.ParmarUniversityof HorticultureandForestry,Nauni,Solan,India
ShwetaSharma MSSwaminathanSchoolof Agriculture,ShooliniUniversityofBiotechnologyand ManagementSciences,Solan(H.P.),India
JoseManuelSilvan FoodMicrobiologyandBiocatalysis Group(MICROBIO),DepartmentofBiotechnology andMicrobiology,InstituteofFoodScienceResearch (CIAL),CSIC-UAM,Madrid,Spain
SoniaA.Socaci FacultyofFoodScienceand Technology,UniversityofAgriculturalSciencesand VeterinaryMedicineCluj-Napoca,Cluj-Napoca, Romania
StefanyGuimaraesSousa LaboratoryofExperimental Physiopharmacology,LAFFEX—ParnaibaDelta FederalUniversity,Parnaiba,PI,Brazil
MarcinTalar DepartmentofBiochemistry,Facultyof Medicine,MedicalUniversityofLodz,Lodz,Poland ElenaTalero DepartmentofPharmacology,Universidad deSeville,Seville,Spain
AleksandraTarasiuk DepartmentofBiochemistry, FacultyofMedicine,MedicalUniversityofLodz, Lodz,Poland
IreneTome ´ -Sa ´ nchez DepartmentofFood Characterization,QualityandSafety,InstituteofFood Science,TechnologyandNutrition(ICTAN-CSIC), Madrid,Spain
HafizUbaidurRahman SchoolofFoodand AgriculturalSciences,UniversityofManagementand Technology,Lahore,Pakistan
MartaW.Vasconcelos UniversidadeCato ´ lica Portuguesa,CBQF-CentrodeBiotecnologiae Quı´micaFinaLaborato ´ rioAssociado,EscolaSuperior deBiotecnologia,Porto,Portugal
MarVillamiel ChemistryandFunctionalityof CarbohydratesandDerivatives,InstituteofFood
ScienceResearch,CIAL(CSIC-UAM),CEI(UAM +CSIC)Madrid,Spain
MaxVonSuskil DepartmentofBiomedicalSciences, CooperMedicalSchoolofRowanUniversity, Camden,NJ,UnitedStates;DepartmentofChemistry andBiochemistry,RowanUniversity,Glassboro,NJ, UnitedStates
IrisCatianaZampini FacultyofNaturalSciencesand MiguelLilloInstitute,NationalUniversityof Tucuma ´ n,InstituteofBioprospectingandPlant Physiology,NationalCouncilforScientificand TechnicalResearch,SanLorenzo,Argentina
LongliZhou NutritionalSciencesandEpidemiology Group,SchoolofFoodScienceandNutrition, UniversityofLeeds,Leeds,UnitedKingdom
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Preface Agrowingawarenessoftherelationshipbetweendietandhealthhasledtoanincreasingdemandforfoodproductsthat supporthealthbeyondsimplyprovidingbasicnutrition.Experimental,clinical,andepidemiologicalstudieshave revealedthatchronicinflammationcontributestothedevelopmentofapproximately15% 20%ofmalignanciesworldwide,includedinflammatoryboweldisease,Type2diabetes,obesity,arthritis,andcardiovasculardiseases.Together withinflammatoryprocess,oxidativestress,resultingfromanimbalancebetweenreactivespeciesandantioxidant endogenousdefenses,hasbeenrecognizedasoneofthemostcriticalfactorsimplicatedinchronicdiseases.Thus exploitingtheantioxidantandantiinflammatorypropertiesofdietarybioactivecompoundstobeincorporatedintofunctionalfoodsisanareaofgreatinterestforthefoodindustry.Moreover,incorporationofbioactivesintofoodscanyield healthbenefitsinthebodythatarelinkedviatheimmunesystem.Thereis,therefore,aconsiderabledemandforaconcentratedsourceofinformationonthedevelopmentandcharacterizationofnewfunctionalfoodsabletomodulateoxidativestress,inflammation,andimmuneresponse.
ThisBookpresentsthelatestinternationaladvancesinfundamentalandappliedresearchintofunctionalfoodsand dietarybioactivecomponentscenteredinthespecificfieldsofoxidativestressandchronicinflammation.Itfocuseson nutritionalandtechnologicalaspectsrelatedtothedevelopmentoffunctionalfoodswithantiinflammatoryandantioxidanteffects.Withinthiscontext,thereaderwillfinddetailedandup-to-dateinformationon(1)analyticalapproaches forcharacterizationofantiinflammatoryandantioxidantpropertiesofhealthyfoodsandfunctionalconstituents;(2) technologicalstrategiesforextractionofcompoundsandfractionsfromrawmaterialsfortheproductionofantiinflammatoryandantioxidantingredients,(3)molecularmechanismsbywhichfoodsandtheircomponentsareabletomodulateinflammation,oxidativestress,andimmuneresponse,andthelinkbetweentheseeffectsanddiseaseprevention; and(4)clinicalresearchdealingwithnutritionalneedsinpathologicalsubjectswithinflammatorydiseaseswillbe considered.
Theobjectivesofthisbookcouldonlybemetwiththeparticipationofamultidisciplinaryboardofexpertsand invitedcontributorsindifferentknowledgeareas,suchasMicrobiology,Nutrition,AnalyticalChemistry,Molecular Biology,Biotechnology,andFoodScienceandTechnology.Weexpectthatthesecontributionswillofferthereadera comprehensivebookthatprovidesacomprehensivereferenceonthenaturallyoccurringantioxidantandantiinflammatorydietarycompoundstoenablefoodprofessionalsinselectingandusingthesecomponentsintheirproducts.This bookisintendedfornutritionresearchers,academics,andscientistsworkingintheresearchanddevelopmentsectorof thefoodindustryaswellasstudentsfocusedonrelatedfields.
Thisbookwouldnothavebeenpossiblewithouttheexcellenteffortofourcontributors,whowegreatlythankfor theirtimeandexpertise.
BlancaHerna ´ ndez-Ledesma CristinaMartı´nez-Villaluenga
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Bioactivecompoundsmodulating inflammationandoxidativestressin sometraditionalfunctionalfoodsand beverages IlkayGok FacultyofAppliedSciences,IstanbulOkanUniversity,Istanbul,Turkey
1.1Abriefoverviewofinflammationandoxidativestress Inflammationisadefensivereactionoftheimmunesystemagainstexternal(microbial)andinternalfactors(duetocell lysis)suchaspathogens,damagedcells,andirritants.Diseases,suchasarthritis,arthrophlogosis,andasthmamaycause inflammation.Thevitalaimofinflammationistohealinfectiousdiseasesandtorestorehomeostasis(Battinoetal., 2020;Iddiretal.,2020;Iftikharetal.,2020).
Inearlyphaseofinflammation,macrophagesareactivatedasaresponseoftissueagainsttheinjuryandpathogens, resultinginthereleaseofcytokines,suchasinterleukin(IL)-1β (IL-1β),tumornecrosisfactor-α (TNF-α),andIL-6 whichareproinflammatoryfactors,andIL-10,whichactsasantiinflammator(Iftikharetal.,2020).Intheacutephase, theincreaseinbloodflowandvascularpermeabilitytogetherwithaccumulationoffluid,leukocytes,andinflammatory mediatorssuchascytokinesaregenerated.Inflammationisarbitratedbysecretedsolublepolypeptides,cytokinesand chemokinesthatpromotetheoutgrowthofneoplasticcellsandtheproductionoftheautocrinegrowthfactorbythe tumorcellsthemselves.Ifinflammationisuncontrolled,itcanturninachronicformandleadtotransformationoffatal cellsintothesurroundingtissueincreasingthecancerrisk(Landskronetal.,2014).Thereactionofnumerousimmune andinflammatorycells,chemokines,cytokines,andproinflammatorymediatorscanresultinsignals,leadingtotheproliferationoftumorcellsandstimulatingcancer(Aranda-Olmedo&Rubio,2020).Insummary,thelong-terminflammationresultsinhighercancerrisk(Reuteretal.,2010).
Thereisarelationshipbetweenoxidationandinflammatoryprocessesbywhichprolongedoxidativestresscan inducechronicinflammationandendedwithchronicillnesses,includingcancer,diabetes,cardiovascular,neurological, andpulmonarydiseases.Excessamountoffreeradical(FR)formationattheinfectionpartbyimmunecells,especially macrophages,initiatesoxidativestress.Immunesystemisstronglyregulatedbyoxidativestressandinflammatoryprocesses(Battinoetal.,2020;Iddiretal.,2020;Reuteretal.,2010).
Reactiveoxygenspecies(ROS)aremetabolicby-productsofbiologicalsystems.WhenthelevelofROSincreases insidecells,theybecomeharmfulforcellularstructuressuchasproteins,lipids,andnucleicacids.IncreaseinintracellularlevelsofFRsresultsinmanychronicillnesses(Guoetal.,2020;Pizzinoetal.,2017).HighamountofROSor lessantioxidantactivitymaybealsothemainreasonofoxidativestressinobesity.Accumulationoffatincellscauses oxidativestressthatresultsintheformationofmalonaldehyde(MDA),anindicatoroflipidoxidation,advancedoxidationproducts(AOPP),andproteinoxidation.Thesemetabolitescanreactwithproteinsandinduceaninflammatory responsebytheinitiationofmonocytesand/ormacrophages(Ambulayetal.,2020).OxidativestressinducedbyFRsis linkedtotheformationofcancerandtumors.FRspromoteDNAdamagesresultinginmutation.Oxidativedamagethat istriggeredbyFRmightbecontrolledbysomefoods.Studiesshowedthatbioactivecompoundsinsomefoodsmay havetheabilityofcancerprevention(Adeboetal.,2017;Ghosh&Karmakar,2021;Liu,2013;Pisoschietal.,2021).
Varioustypesofnutritionmaybethesourceofoxidativestressthattriggersinflammation.Oxidativestressplaysan importantfunctioninaging,obesity,nonalcoholicfattyliverdisease,type2diabetesmellitus(T2DM),depression,and neurodegeneration.ROSandreactivenitrogenspecies(RNS)areproducedthroughoxidativemetabolism,mitochondrialbioenergetics,andimmunefunction.ThebasalformsofROSincludingsuperoxideanion,hyphochlorousacid, hydrogenperoxide,singletoxygen,hypochlorite,hydroxylradical,andlipidperoxidesareparticipatedintheprogression,growth,death,anddifferentiationofcellsandcanconnectwithnucleicacids,enzymes,membranelipids,proteins, andothersmallmolecules.Theintracellularredoxhomeostasiscanbepreventedbyanefficientantioxidantsystem (Guoetal.,2020;Tanetal.,2018).Inflammation,whichisprincipallymediatedbynuclearfactor-kappaB(NF-κB),is activatedbyshort-termpostprandialmitochondrialoxidativestress(Mun ˜ oz&Costa,2013;Tanetal.,2018).
Dietsmayenhanceordiminishoxidativestressandinflammation.Highintakeofrefinedcarbohydratesandsaturatedfatintercedesoxidativestressand,afterwards,favorsinflammationviaNF-κB-mediatedcellsignalingpathways. Oxidativestressisconnectedwiththetypeandquantityofmacronutrientsconsumedthatmayresultinobesityand relateddiseases(Satokari,2020;Tanetal.,2018).
Overconsumptionofmacronutrientssuchassimplecarbohydrates(glucoseandfructose)andlipids(saturatedand omega-6fattyacids)maypromptchroniclevelsofinflammationandoxidativestressandresultinprogressionofobesity,cardiovasculardisease,diabetes,andcancer(Chengetal.,2020;Satokari,2020;Tanetal.,2018).
HighintakeofmacronutrientscanboostoxidativestressandgenerateinflammationviaNF-κB-mediatedpathways, likewisethroughdifferentmechanisms,suchasbeyondexcessiven-6-acceleratedinflammation.Therearenutritional optionsthatmaypreventoxidationandinflammation.StudiesshowedthatdietarychoicessuchasMediterraneanand OkinawandietssignificantlyreduceT2DM,cardiovasculardisease,metabolicsyndrome,andcancer.Excessconsumptionoffoodsresultsinobesityonthelong-termscalewithproductionofwhiteadiposetissuewhichleadslong stablestateofinflammation(Guoetal.,2020;Munoz&Costa,2013;Pompilietal.,2020).
Effectoflipidonoxidativestressisfoundaseitherlipidaccumulationorlipidperoxidationwherethelipidaccumulationisprimaryreasonwithhighfatintakeinthediet.HighlyactiveROSproducedinmitochondriaarethe majorpartsrelatedwithlipidoxidation.HighglucoseindietpromotesROSproductionthroughnicotinamideadenine dinucleotidephosphate(NADPH)oxidasegenerationindifferentcelltypesandorgans,resultinginmitochondrialdisfunctionandlossofantioxidantenzymesactivitysuchasglutathionperoxidase(GPx),superoxidedismutase(SOD), andcatalase(CAT)withantigenicityinhumanmacrophagesandcaninitiatethestimulationofproinflammatorycytokinesandchemokine,includingNF-κB,causingriseininflammatoryprocess(Ambulayetal.,2020;Guoetal., 2020;Pompilietal.,2020).Highfatdietsmayaccompanywithriseininflammationandendothelialdysfunction (Davisetal.,2011).
Inflammationcanbeimprovedandeventuallytreatedwithsomenaturalcompoundspresentinfoodsdepending onthecellularandmolecularpathwaysinitsdevelopment.Thesecompoundshaveantiinflammatoryproperties suchasdietaryfibers,bioactivepeptides,fattyacids,flavonoidsanditsderivatives,phytosterol,genistein,tocopherol,curcumin,ascorbicacid,triterpenoids,alkaloids,saponins,tannin,andanthraquinones.Researchshowedthat foodswithnaturalpropertiesandwiderangeofbioactivitiesmayalsopossessanticancer,antibacterial,immunomodulating,antimalarial,andantituberculosisactivities(Guoetal.,2020;Neri-Numaetal.,2020;Soomro,2019;Gok, 2021).
1.2Foodcompoundsforthecontroloftheoxidativestressandinflammation 1.2.1Effectofdietaryfiber/prebioticsonoxidativestressandinflammation
Theprebioticsareakindofdietaryfibers,whichareeithersolubleorinsolubleintheintestine,anddefinedas“asubstratethatisselectivelyutilizedbyhostmicroorganismsconferringahealthbenefit”(Chengetal.,2020;HurtadoRomeroetal.,2020;Gok,2021).Inulin,fructooligosaccharides,galactooligosaccharides,andxylooligosaccharidesare thecarbohydrate-basedprebiotics.Also,someminerals,polyphenols,orpolyunsaturatedfattyacids(PUFAs)areconsideredasprebiotics(Hurtado-Romeroetal.,2020).Consumptionofprebioticcarbohydratessupportthegrowthofbeneficialbacteriasuchasspeciesofthe Lactobacillus and Bifidobacterium genera.Gutmicrobiotametobilizesome prebioticcarbohydratesandgeneratemicrobialmetabolitessuchasshort-chainfattyacidsandshowbeneficialeffects onhealthbyinhibitionofpathogensandactivationoftheimmunesystem,reducingbloodlipidlevels,insulinresistance,inflammation,riskofcoloncancer,symptomsofgastrointestinaldisorders,andfrequencyandlengthofinfectiousandantibiotic-relateddiarrhea,andsupportingthebrainfunctionandenergymetabolism(Hurtado-Romeroetal., 2020;Lietal.,2021;Neri-Numaetal.,2020; Lietal.,2020).
Brownseaweed,deoiledcuminfiber,mangopeel,orangepeel,potatopeel,papayapeel,passionfruitpeel,lemon peel,wheatbran,beehoney,apple,orange,cranberry,blueberry,andraspberrypomacearetheexamplesofprebiotic fibersobtainedfromfoodsources(Hurtado-Romeroetal.,2020).Studiesonmicewithliverfibrosisshowedthatdietaryfiberconsumptionhaspotentialtodecreasesystemicinflammation(Lietal.,2021).
Theprebioticdietarypolyphenols(catechins,anthocyanins,andproanthocyanidins);flavanols(epigallocatechin gallate,epigallocatechin,epicatechingallate,andepicatechin);andphenoliccompounds(lignans,phenolicacids,stilbenes,andvanillin)areusedasasubstrateforthegutmicrobiotaproducingbetterabsorbingmetabolitesinthecolon (Alves-Santosetal.,2020;Ghosh&Karmakar,2021).Accordingtothestudy,consumptionofgalactooligosaccharidesbyhealthyagedpeopleprovidedincreaseinthenumberofbeneficialgutbacteria,especiallybifidobacteria,in phagocytosis,naturalkillercellactivity,andintheantiinflammatoryIL-10,anddecreaseinproinflammatorycytokines(Ibrahim&El-Sayed,2016).Researchshowedthatseveralcarbohydratepolymersofdifferentmedicinalplants whichhavepecticarabinogalactanesterifiedwithphenolicacidsinmonomericanddimericformhavestrongantioxidantpotential,andphenolicpolysaccharidesmaybeusedasforfightingagingandage-baseddiseases(Ghosh& Karmakar,2021).
1.2.2Effectofnutritionalantioxidantsonoxidativestressandinflammation OxidativestressiscorrelatedwithexcessiveformationofFRsorROSinthecellsandtissuesanddecreaseinabilityofantioxidantsystemtocontroltheeffectofFR/ROS.Inaddition,RNSareproducedthroughrespiratorychain reactionswhichresultedinreactiveproductssuchasaldehydes.Theymaybeharmfulforcellularmoleculessuch asDNA,proteins,andlipids.FR/ROSarehighlyreactiveandproducedinthebodyatacertainamountthrough continuousmetabolicroutesandimportantinregulationofsomemetabolicreactions.Thegenerationofreactive products,FR/ROS/RNSforlongperiodmaybeharmfulforcellularstructureandtheirfunctions,andmayresultin somaticmutationsandpreneoplasticandneoplastictransformations.Ifexcessiveproductionofthesereactiveproductsisnotcontrolledinashorttime,irreversibledamagesincellsandtissuemaytakeplaceandcausecelldeath bythenecroticandapoptoticprocesses.Thedamageoftheseproductsispreventedbyantioxidants(Hussainetal., 2016;Nehaetal.,2019).
Accordingtostudies,itwasfoundthatoxidativestressplaysapathogenicroleinchronicinflammatorydiseases.EffectsofFRandoxidativestresscanbecontrolledbyenzymes(suchasSOD,CAT,andGPx)andnonenzymaticantioxidants(e.g.,lipoicacid;glutathione; L-arginine;coenzymeQ10;thioredoxin;glutathione;vitamins A,C,andE;lycopene;lutein;andquercetin).TheseantioxidantspreventtheproductionofFRbystoppingthe chainreactionorcanlowertheconcentrationofFRbydonatinghydrogenandanelectron.Theyalsobehaveas peroxidedecomposer(vitaminE),enzymeinhibitor,singletoxygenquencher(vitaminE),synergist,andmetal chelatingagents(tranferritin)(Nehaetal.,2019;Pisoschietal.,2021;Singhetal.,2014).Naturalantioxidants suchascarotenoids,vitaminsE,A,andC,naturalflavonoids,ordifferentothercompoundsaretabulatedin Table1.1
Accordingtoepidemiological,clinical,andnutritionalstudies,itwasfoundthatdietarypolyphenolswhicharenaturalantioxidantsmaylowerthecatalyticactivityofenzymesparticipatedinROSgenerationandcanprotectagainstoxidativedamageacrossdifferentmechanisms.Vegetables,cereals,beverages,fruitssuchasgrapes,apple,pear,cherries, berries,andtheirby-products,redwine,teaorcoffee,chocolates,drylegumes,herbs,spices,stems,andflowersarethe examplesofnutritionalcompounds,includingpolyphenols.Polyphenolsaredailyconsumedasapartofthedietin mostcountries(Hussainetal.,2016;Zhang&Tsao,2016).Theyprovidetheadjustmentofredoxstatusandimmune responsethroughscavengingofFR,regulatingmitochondrialfunction,andstimulatingtheactivityofSOD,GSH,GPx, andglutathioneS-transferases(Guoetal.,2020).
Phenolicacidsareoneofthemostimportantgroupsofbioactivecompoundscategorizedunderphenoliccompounds.Theyarefoundindifferentplantsourcessuchasfruits,vegetables,spices,grains,andbeverages.Phenolic acidswhichprovidecolor,flavor,astringency,harshness,andtypicalorganolepticattributesofthefoodsarethearomaticsecondarymetabolitesandhaveimportantfunctionalpropertieswithhealthbenefitssuchasantioxidant,antiinflammatory,immunoregulatory,antiallergenic,antiatherogenic,antimicrobial,antithrombotic,cardioprotective, anticancer,andantidiabeticproperties(Rashmi&Negi,2020).
Epigallocatechin-3-gallateingreentea,resveratrolinwine,oleuropein(OP)inoliveleaves,berberinein Coptischinensis,andcurcumininturmericrhizomesareoneoftheimportantdiet-basedexamplesfornaturalantioxidantcompoundswithantioxidative,andantiinflammatoryproperties(Guoetal.,2020).
