Bioactive Foods in Promoting Health (eBook)

Front Cover 1
Bioactive Foods in Promoting Health 4
Copyright Page 5
Contents 6
Preface 10
Acknowledgments 12
Contributors 14
Section A: FRUIT AND VEGETABLES IN HEALTH PROMOTION 18
Chapter 1 Botanical Diversity in Vegetable and Fruit Intake: Potential Health Benefits 20
1. OVERVIEW 20
2. RATIONALE FOR USING BOTANICAL FAMILIES 21
3. EVIDENCE FOR THE VALUE OF USING BOTANICAL FAMILIES 27
4. TRANSLATION OF BOTANICAL FAMILY CONCEPTS TO DIETETIC PRACTICE 28
5. SUMMARY 32
ACKNOWLEDGMENTS 32
References 32
Chapter 2 Vegetable and Fruit Intake and the Development of Cancer: A Brief Review and Analysis 36
1. OVERVIEW 36
2. USE OF A PHARMACOLOGY ANALOGY TO REFRAME DISCUSSIONS OF THE VFCC 37
3. THE PATHOGENESIS OF THE DISEASE 47
4. DESIGNING A PLANT FOOD RICH DIET TO REDUCE CANCER RISK OR CANCER MORTALITY 48
5. SUMMARY 48
ACKNOWLEDGMENTS 49
References 32
Chapter 3 Fruit and Vegetable Antioxidants in Health 54
1. INTRODUCTION 54
2. FIBER, MINERALS, AND ANTIOXIDANT ENZYMES 55
3. PHYTOCHEMICAL ANTIOXIDANTS 55
4. PHENOLIC DISTRIBUTION AND CHANGES DURING DEVELOPMENT 60
5. ACTION OF PHYTOCHEMICAL ANTIOXIDANTS 61
6. METHODS FOR ASSAYING ANTIOXIDANT CAPACITY 62
7. PLASMA ORAC VALUES 64
8. ANTIOXIDANT CAPACITY OF FRESH AND STORED PRODUCTS 65
9. ANTIOXIDANT CAPACITY OF PROCESSED FRUITS AND VEGETABLES 65
10. ADDITIVE AND SYNERGIC ANTIOXIDANT EFFECTS 68
11. NEW FOODS AND THE ‘OMICS’ DISCIPLINES 69
12. FUNCTIONAL FOOD PRODUCTS 69
13. SUMMARY 69
References 71
Chapter 4 Medicinal Activities of Essential Oils: Role in Disease Prevention 76
1. INTRODUCTION 76
2. ANTIOXIDANT ACTIVITIES 77
3. ANTIVIRAL AND ANTIMICROBIAL ACTIVITIES 79
4. ANTICARCINOGENIC ACTIVITIES 81
5. ANTI-INFLAMMATORY ACTIVITIES 82
6. SUMMARY 84
References 84
Chapter 5 Emerging Knowledge of the Bioactivity of Foods in the Diets of Indigenous North Americans 88
1. INTRODUCTION 88
2. NATIVE TRIBES OF THE SONORAN DESERT 90
3. SUBSISTENCE BERRIES OF NATIVE AMERICAN TRIBAL COMMUNITIES 93
4. PACIFIC NORTHWEST NATIVE DIETS 97
5. SUMMARY 98
References 99
Chapter 6 Barriers and Facilitating Factors Affecting Fruit and Vegetable Consumption 102
1. INTRODUCTION 102
2. CURRENT FRUIT AND VEGETABLE CONSUMPTION IN THE US, AND US DIETARY GUIDANCE 102
3. BARRIERS INHIBITING FRUIT AND VEGETABLE CONSUMPTION 104
4. FACILITATORS PROMOTING FRUIT AND VEGETABLE CONSUMPTION 106
5. PSYCHOSOCIAL PREDICTORS OF FRUIT AND VEGETABLE CONSUMPTION 108
6. RECOMMENDATIONS FOR PROMOTING FRUIT AND VEGETABLE CONSUMPTION 109
7. SUMMARY 111
References 111
Chapter 7 Healthy Eating: What Is the Role of the Economic Situation? 116
1. INTRODUCTION 116
2. ECONOMIC SITUATION AND SOCIOECONOMIC POSITION 117
3. INCOME AND HEALTHY EATING 118
4. ECONOMIC DIFFICULTIES AND HEALTHY EATING 119
5. AFFORDABILITY: QUESTIONS OF FOOD COST AND PRICING 120
6. AVAILABILITY AND ACCESS TO HEALTHY FOODS 122
7. GENERAL DISCUSSION 123
8. SUMMARY 124
References 125
Chapter 8 Trends in US Adult Fruit and Vegetable Consumption 128
1. EVIDENCE SUMMARY 128
2. DIETARY GUIDELINES 130
3. FRUIT AND VEGETABLE INITIATIVES 133
4. TRENDS IN FRUIT AND VEGETABLE CONSUMPTION: DATA FROM NHANES III (1988–1994) AND NHANES 1999–2002 134
5. CONCLUSION 144
6. SUMMARY 145
References 145
Chapter 9 Fruit and Vegetables in the Optimized Mixed Diet 148
1. THE DEVELOPMENT OF THE OMD 149
2. IMPLEMENTATION OF THE OMD IN GERMANY 150
3. FRUIT AND VEGETABLES IN THE OMD 150
4. MEAL-BASED RECOMMENDATIONS OF THE OMD 151
5. THE OMD IN COMMUNAL FEEDING 151
6. FRUIT AND VEGETABLE INTAKE IN GERMANY COMPARED WITH THE OMD 153
7. FRUIT AND VEGETABLES IN CONVENIENCE (PRE-PREPARED) FOOD 154
8. STRATEGIES FOR AN INCREASED FRUIT AND VEGETABLE INTAKE IN CHILDREN AND ADOLESCENTS 155
9. SUMMARY 156
References 156
Chapter 10 The Antibacterial Properties of Dietary Fruit 158
1. INTRODUCTION 158
2. BACTERIAL RESISTANCE 158
3. DISCOVERY OF NEW METHODS TO COMBAT BACTERIAL INFECTION 159
4. DISCOVERY OF NEW SOURCES OF ANTIMICROBIALS 160
5. THE ANTIBACTERIAL EFFECTS OF DIETARY FRUIT 160
6. CONCLUSION 170
7. SUMMARY 171
References 172
Chapter 11 Fruit and Vegetable Intake of Mothers in Europe: Risks/Benefits 178
1. INTRODUCTION 178
2. DATA ON FRUIT AND VEGETABLE INTAKE IN EUROPE 178
3. INTERPRETATION OF AVAILABLE DATA ON FRUIT AND VEGETABLE INTAKE IN EUROPE 181
4. BENEFITS AND RISKS OF FRUIT AND VEGETABLE INTAKE IN MOTHERS 182
5. MATERNAL INFLUENCE ON CHILDREN’S FRUIT AND VEGETABLE CONSUMPTION 183
6. SUMMARY 185
ACKNOWLEDGMENT 185
References 185
Chapter 12 Fruit, Vegetables, and Bone Health 190
1. INTRODUCTION 190
2. ASSOCIATION OF FRUIT AND VEGETABLE INTAKE AND BONE HEALTH 191
3. MECHANISMS OF ACTION 196
4. SUMMARY 204
References 205
Chapter 13 Socioeconomic Inequalities in Fruit and Vegetable Intakes 212
1. INTRODUCTION 212
2. OVERVIEW OF EVIDENCE ON SOCIOECONOMIC INEQUALITIES IN FRUIT AND VEGETABLE CONSUMPTION 213
3. MECHANISMS UNDERLYING SOCIOECONOMIC INEQUALITIES IN FRUIT AND VEGETABLE CONSUMPTION 214
4. IMPLICATIONS FOR FUTURE RESEARCH 217
5. SUMMARY: IMPLICATIONS FOR PRACTICE 217
References 218
Chapter 14 Working with Industry for the Promotion of Fruit and Vegetable Consumption 222
1. INCREASING FRUIT AND VEGETABLE CONSUMPTION 222
2. THE COMMON OBJECTIVE AND THE POINTS OF DIFFERENCE 226
3. POINTS OF INFLUENCE IN THE FOOD SUPPLY CHAIN 230
4. FUTURE CHALLENGES 234
References 235
Section B: EFFECTS OF INDIVIDUAL VEGETABLES ON HEALTH 238
Chapter 15 Garlic and Aging: Current Knowledge and Future Considerations 240
1. INTRODUCTION 240
2. A HISTORY OF GARLIC 240
3. THE COMPOSITION AND CHEMISTRY OF GARLIC 241
4. COMMERCIALLY AVAILABLE GARLIC PREPARATIONS 241
5. AGING, OXIDANT STRESS AND ANTIOXIDANTS 242
6. GARLIC AND CARDIOVASCULAR DISEASE (CVD) 243
7. CANCER AND AGING 245
8. GARLIC AND COGNITIVE FUNCTIONS 246
9. GARLIC REDUCES FATIGUE 248
10. SUMMARY 248
References 248
Chapter 16 Garlic and Heart Health 252
1. INTRODUCTION 252
2. GARLIC 252
3. CARDIOVASCULAR DISEASE 253
4. EFFECTS OF GARLIC ON SERUM LIPIDS 254
5. EFFECT OF GARLIC ON LDL OXIDATION 255
6. EFFECT OF GARLIC ON PLATELET AGGREGATION 256
7. EFFECT OF GARLIC ON BLOOD PRESSURE 257
8. OTHER PROPERTIES OF GARLIC ON HEART HEALTH 257
9. SUMMARY 257
References 258
Chapter 17 Fig, Carob, Pistachio, and Health 262
1. INTRODUCTION 262
2. PHENOLIC AND POLYPHENOL CONTENT AND COMPOSITION IN THE FIG, CAROB AND PISTACHIO 265
3. CAROTENOID COMPOSITION IN FIG, CAROB, AND PISTACHIO 271
4. PHYTOSTEROL COMPOSITION IN THE FIG AND PISTACHIO 272
5. ANTIOXIDANT ACTIVITY AND HEALTH-PROMOTING EFFECTS 273
6. SUMMARY 277
References 277
Chapter 18 Poi History, Uses, and Role in Health 282
1. INTRODUCTION 282
2. SUMMARY 287
References 287
Chapter 19 Increasing Children’s Liking and Intake of Vegetables through Experiential Learning 290
1. CHILDREN’S FEAR AND LOATHING OF VEGETABLES 290
2. PRACTICE MAKES VEGETABLES TASTE PERFECT 291
3. SIGNALS FOR SATISFACTION 294
4. SUMMARY 298
References 298
Chapter 20 Bioactivity of Polyacetylenes in Food Plants 302
1. INTRODUCTION 302
2. POLYACETYLENES IN FOOD PLANTS 304
3. BIOACTIVITY OF POLYACETYLENES IN FOOD PLANTS 311
4. SUMMARY 318
References 318
Chapter 21 Nitrates and Nitrites in Vegetables: Occurrence and Health Risks 324
1. NITRATE AND NITRITE IN THE ENVIRONMENT 324
2. OCCURRENCE OF NITRATES AND NITRITES IN VEGETABLES 325
3. FACTORS AFFECTING NITRATE AND NITRITE CONCENTRATION IN FOOD 328
4. NITRATES AND NITRITES: HEALTH RISKS VERSUS USEFULNESS 330
5. NITRATE AND NITRITE INTAKE 334
6. SUMMARY 335
References 335
Chapter 22 The Essentiality of Nutritional Supplementation in HIV Infection and AIDS: Review of Clinical Studies and Results from a Community Health Micronutrient Program 340
1. INTRODUCTION 340
2. CHARACTERISTICS OF AIDS 341
3. LIMITATIONS OF CURRENT ANTIRETROVIRAL TREATMENT 341
4. DAMAGING SIDE EFFECTS OF ARV DRUGS 343
5. NEED FOR NON-TOXIC, NUTRITIONAL THERAPY 344
6. NUTRITIONAL DEFICIENCIES AND THEIR IMPACT IN HIV INFECTION AND AIDS 345
7. THE ESSENTIALITY OF MICRONUTRIENTS FOR OPTIMAL HEALTH 345
8. CLINICAL BENEFITS OF MICRONUTRIENT SUPPLEMENTATION IN HIV/AIDS 346
9. OUTCOME FROM A COMMUNITY HEALTH MICRONUTRIENT PROGRAM SOUTH AFRICA 349
10. SUMMARY 356
ACKNOWLEDGMENTS 356
References 357
Chapter 23 Tomatoes, Tomato Products, and Lycopene in Prevention and Therapy of Prostate Diseases – Is There Evidence from Intervention Studies for Preventive and for Therapeutic Effects? 360
1. INTRODUCTION 360
2. METHODS 361
3. SUMMARY 372
References 372
Chapter 24 Fruit, Vegetables, and Legumes Consumption: Role in Preventing and Treating Obesity 376
1. INTRODUCTION 376
2. OBESITY: STATE OF THE ART 377
3. NUTRITIONAL VALUE AND PHYTOCHEMICALS CONTENT OF FRUITS, VEGETABLES, AND LEGUMES 377
4. BENEFITS OF FRUIT, VEGETABLES, AND LEGUMES CONSUMPTION: CLINICAL AND EPIDEMIOLOGICAL EVIDENCE 382
5. POTENTIAL MECHANISMS BY WHICH FRUIT, VEGETABLES, AND LEGUMES MAY PROTECT AGAINST OBESITY AND ITS COMORBIDITIES 385
6. SUMMARY 391
References 392
Chapter 25 Spinach and Carrots: Vitamin A and Health 398
1. VITAMIN A FROM OUR DIETS 398
2. VITAMIN A EQUIVALENCE OF & #946
3. DIETARY INTAKE OF VITAMIN A 399
4. VITAMIN A VALUE OF PLANT FOODS 399
5. VITAMIN A AND HEALTH 407
6. SPINACH-CARROTS AND HEALTH 407
References 408
Chapter 26 Spinach and Health: Anticancer Effect 410
1. INTRODUCTION 410
2. GLYCOGLYCEROLIPID CONTENTS OF VEGETABLES 410
3. EFFECT OF EACH GLYCOGLYCEROLIPID FROM SPINACH ON THE ACTIVITIES OF DNA METABOLIC ENZYMES 411
4. EXTRACTION AND ISOLATION OF THE GLYCOGLYCEROLIPID FRACTION FROM SPINACH 412
5. EFFECTS OF SPINACH FRACTIONS ON THE ACTIVITIES OF POL & #945
6. HELA CELL GROWTH INHIBITORY PROPERTIES OF THE GLYCOGLYCEROLIPID FRACTION FROM SPINACH 415
7. ACUTE ORAL SAFETY TEST OF THE SPINACH GLYCOGLYCEROLIPID FRACTION 416
8. PRELIMINARY MEDICATION OF TUMOR GROWTH INHIBITION BY THE SPINACH GLYCOGLYCEROLIPID FRACTION 417
9. ANTITUMOR ACTIVITY OF THE SPINACH GLYCOGLYCEROLIPID FRACTION IN MOUSE MODEL 418
10. DISCUSSION 418
11. CONCLUSION 420
ACKNOWLEDGMENTS 420
References 420
Chapter 27 Potential Health Benefits of Rhubarb 424
1. GENERAL 424
2. CHEMICAL COMPOSITION 426
3. POTENTIAL HEALTH BENEFITS OF RHUBARB 430
4. ANALYTICAL PREPARATION 434
5. PRECAUTIONS AND SIDE EFFECTS 434
6. PREPARATIONS 435
7. SUMMARY 435
References 436
Chapter 28 Health Benefits of Fenugreek (Trigonella foenum-graecum leguminosse) 442
1. INTRODUCTION 442
2. TRADITIONAL USES 442
3. CHEMICAL COMPOSITION 443
4. POTENTIAL HEALTH BENEFITS 444
5. SUMMARY 449
References 450
Chapter 29 Weight Loss Due to Fruit and Vegetable Use 454
1. SUMMARY 454
2. INTRODUCTION 454
3. DEFINITION OF OVERWEIGHT AND OBESITY 454
4. PREVALENCE OF OVERWEIGHT AND OBESITY 455
5. CAUSES OF THE INCREASE IN OBESITY 455
6. CONCERN ABOUT BODY WEIGHT IN THE POPULATION 456
7. INFLUENCE OF THE DIET ON WEIGHT CONTROL 456
8. PROMOTION OF FRUIT AND VEGETABLE CONSUMPTION 460
References 461
Chapter 30 Legumes and Cardiovascular Disease 466
1. INTRODUCTION 466
2. EPIDEMIOLOGY 466
3. INTERVENTIONS WITH LEGUMES 467
4. CONCLUSIONS 468
References 469
Section C: ACTIONS OF INDIVIDUAL FRUITS IN DISEASE AND CANCER PREVENTION AND TREATMENT 474
Chapter 31 Biological Effects of Pomegranate (Punica granatum L.), especially its Antibacterial Actions, Against Microorganisms Present in the Dental Plaque and Other Infectious Processes 476
1. INTRODUCTION 476
2. PERIODONTAL DISEASES, DENTAL PLAQUE AND OTHER ORAL INFECTIOUS DISEASES, AND THE USE OF NATURAL PRODUCTS 478
3. THE ANTIBACTERIAL ACTIVITY OF PUNICA GRANATUM AND ITS BIOACTIVE CONSTITUENTS 482
4. SUMMARY 489
References 489
Chapter 32 Açaí (Euterpe oleracea Mart.): A Macro and Nutrient Rich Palm Fruit from the Amazon Rain Forest with Demonstrated Bioactivities In Vitro and In Vivo 496
1. INTRODUCTION 496
2. BOTANY AND HORTICULTURE 497
3. NUTRITIONAL COMPOSITION AND PHYTOCHEMISTRY 501
4. ANTIOXIDANT CAPACITY AND ACTIVITY 504
References 506
Chapter 33 Beneficial uses of Breadfruit (Artocarpus altilis): Nutritional, Medicinal and Other Uses 508
1. ARTOCARPUS ALTILIS (BREADFRUIT) 508
2. USES OF SPECIFIC PARTS THE BREADFRUIT 511
3. RESEARCH NEEDS 518
4. SUMMARY 518
References 519
Chapter 34 Bioactive Compounds in Mango (Mangifera indica L.) 524
1. INTRODUCTION 524
2. BIOACTIVE COMPOUNDS IN MANGO 526
3. TOTAL ANTIOXIDANT CAPACITY OF MANGOES 532
4. SUMMARY 533
References 534
Chapter 35 Health Benefits of Bitter Melon (Momordica charantia) 542
1. DESCRIPTION AND COMPOSITION 542
2. POTENTIAL CLINICAL APPLICATIONS 543
3. SIDE EFFECTS AND TOXICITY 560
4. SUMMARY 561
References 561
Chapter 36 Pomegranate in Human Health: An Overview 568
1. CHEMICAL CONSTITUENTS OF POMEGRANATE FRACTIONS 569
2. POMEGRANATE IN HEALTH AND DISEASE 570
3. FOOD–DRUG INTERACTIONS AND SAFETY 575
4. SUMMARY 576
References 576
Chapter 37 Kiwifruit and Health 582
1. INTRODUCTION 582
2. HEALTH BENEFITS FROM THE ACTINIDIA SPECIES 583
3. KIWIFRUIT ALLERGIES, AND OTHER DETRIMENTAL HEALTH EFFECTS 591
4. SUMMARY 591
References 592
Chapter 38 Bioactive Chemicals and Health Benefits of Grapevine Products 598
1. INTRODUCTION 598
2. GRAPE CHEMISTRY 599
3. GRAPEVINE CHEMICAL/PRODUCT BIOACTIVITIES: FOCUS ON POLYPHENOLS 605
4. GRAPEVINE PRODUCTS AND ORAL HEALTH 621
5. NEW PERSPECTIVES IN GRAPE RESEARCH: MELATONIN 622
6. SUMMARY 624
ACKNOWLEDGMENTS 624
References 624
Chapter 39 Soursop (Annona muricata L.): Composition, Nutritional Value, Medicinal Uses, and Toxicology 638
1. INTRODUCTION 638
2. BOTANY AND HORTICULTURE 638
3. TYPES OF ENZYMES 643
4. COMPOSITIONAL CHARACTERISTICS OF SOURSOP FRUIT 644
5. COMPOSITIONAL CHARACTERISTICS OF SOURSOP SEEDS 646
6. PROCESSING OPTIONS AND FOOD USES 646
7. FLAVOR COMPONENTS AND QUALITY CHANGES 649
8. QUALITY CHANGES IN PROCESSED PRODUCTS 651
9. FOLKLORIC USES 651
10. MEDICINAL USES 652
11. BIOACTIVITY AND TOXICOLOGY 652
12. SUMMARY 654
References 655
Chapter 40 Carotenoids in Vegetables: Biosynthesis, Occurrence, Impacts on Human Health, and Potential for Manipulation 662
1. INTRODUCTION 662
2. STRUCTURAL CHEMISTRY AND THE PLANT CAROTENOID BIOSYNTHETIC PATHWAY 663
3. EPOXIDATION AND ISOMERIZATION OF CAROTENOID STRUCTURES 664
4. VEGETABLE CAROTENOIDS AND THEIR IMPACT ON HUMAN HEALTH 668
5. FACTORS THAT IMPACT CAROTENOID BIOAVAILABILITY 672
6. ENHANCEMENT EFFORTS TO INCREASE VEGETABLE CROP CAROTENOIDS 674
7. SUMMARY 675
References 675
Chapter 41 Apigenin and Cancer Chemoprevention 680
1. INTRODUCTION 680
2. APIGENIN – STRUCTURE, PROPERTIES AND SOURCES 682
3. APIGENIN – INTAKE THROUGH DIET 683
4. APIGENIN – ABSORPTION AND METABOLISM 683
5. APIGENIN – MODE OF ACTION 684
6. APIGENIN – ROLE IN HUMAN DISEASES 686
7. APIGENIN – ROLE IN CANCER PREVENTION 686
8. APIGENIN – ROLE IN HUMAN CANCERS 689
9. SUMMARY 699
ACKNOWLEDGMENTS 699
References 699
Chapter 42 Goitrogen in Food: Cyanogenic and Flavonoids Containing Plant Foods in the Development of Goiter 708
1. INTRODUCTION 708
2. HISTORICAL REVIEW 708
3. GOITROGENS IN FOOD 710
4. CYANOGENIC PLANT FOODS 710
5. FLAVONOIDS CONTAINING FOODS 715
6. CYANOGENIC PLANT FOOD IN THE DEVELOPMENT OF GOITER 718
7. FLAVONOIDS CONTAINING FOOD IN GOITER DEVELOPMENT 722
8. SUMMARY 728
References 729
Chapter 43 Nutritional and Health Benefits of Root Crops 734
1. INTRODUCTION 734
2. DIETARY FIBER AND FERMENTABILITY CHARACTERISTICS OF ROOT CROPS 735
3. MINERAL AVAILABILITY, IN VITRO, FROM ROOT CROPS 736
4. GLYCEMIC INDEX (GI) OF ROOT CROPS AND LEGUMES IN NON-DIABETIC AND DIABETIC PARTICIPANTS 738
5. CHOLESTEROL-LOWERING EFFECT IN HUMANS WITH MODERATELY RAISED SERUM CHOLESTEROL LEVELS 740
6. DISCUSSION 741
7. SUMMARY 742
ACKNOWLEDGMENT 743
References 743
Index 746
A 746
B 747
C 747
D 749
E 749
F 749
G 749
H 750
I 750
K 750
L 751
M 751
N 751
O 751
P 752
Q 753
R 753
S 753
T 753
U 754
V 754
W 754
Z 754