Dietary Polyphenols: Metabolism and Health Effects (Institute of Food Technologists Series) PDF
Preview Dietary Polyphenols: Metabolism and Health Effects (Institute of Food Technologists Series)
(cid:2) DietaryPolyphenols (cid:2) (cid:2) (cid:2) (cid:2) Press The IFT Press series reflects the mission of the Institute of Food Technologists—to advancethescienceoffoodcontributingtohealthierpeopleeverywhere.Developedin partnershipwithWiley-Blackwell,IFTPressbooksserveasleading-edgehandbooksfor industrialapplicationandreferenceandasessentialtextsforacademicprograms.Crafted throughrigorouspeerreviewandmeticulousresearch,IFTPresspublicationsrepresent thelatest,mostsignificantresourcesavailabletofoodscientistsandrelatedagriculture professionalsworldwide.Foundedin1939,theInstituteofFoodTechnologistsisanonprofit scientificsocietywith22000individualmembersworkinginfoodscience,foodtechnology, andrelatedprofessionsinindustry,academia,andgovernment.IFTservesasaconduitfor multidisciplinarysciencethoughtleadership,championingtheuseofsoundscienceacross thefoodvaluechainthroughknowledgesharing,education,andadvocacy. IFTPressAdvisoryGroup CasimirC.Akoh ChristopherJ.Doona FlorenceFeeherry JungHoonHan (cid:2) DavidMcDade (cid:2) RuthM.Patrick SyedS.H.Rizvi FereidoonShahidi ChristopherH.Sommers YaelVodovotz KarenNachay IFTPressEditorialBoard MalcolmC.Bourne DietrichKnorr TheodoreP.Labuza ThomasJ.Montville S.SuzanneNielsen MartinR.Okos MichaelW.Pariza BarbaraJ.Petersen DavidS.Reid SamSaguy HerbertStone KennethR.Swartzel (cid:2) (cid:2) Dietary Polyphenols MetabolismandHealthEffects Editedby (cid:2) (cid:2) FranciscoA.Tomás-Barberán DepartmentofFoodScienceandTechnology CEBAS-CSIC,Murcia,Spain AntonioGonzález-Sarrías DepartmentofFoodScienceandTechnology CEBAS-CSIC,Murcia,Spain RocíoGarcía-Villalba DepartmentofFoodScienceandTechnology CEBAS-CSIC,Murcia,Spain (cid:2) (cid:2) Thiseditionfirstpublished2021 ©2021JohnWiley&Sons,Inc. 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LibraryofCongressCataloging-in-PublicationData Names:Tomás-Barberán,F.A.(FranciscoA.),editor.|González-Sarrías, Antonio,editor.|García-Villalba,Rocío,editor. Title:Dietarypolyphenols:metabolismandhealtheffects/edited byFranciscoA.Tomás-Barberán,AntonioGonzález-Sarrías,Rocío García-Villalba. Othertitles:IFTpressseries. Description:Hoboken,NJ:Wiley-Blackwell,2021.|Series:IFTpress series|Includesbibliographicalreferencesandindex. Identifiers:LCCN2020019599(print)|LCCN2020019600(ebook)|ISBN 9781119563723(cloth)|ISBN9781119563716(adobepdf)|ISBN 9781119563747(epub) Subjects:MESH:Polyphenols–metabolism|Polyphenols–pharmacology| NutritiveValue Classification:LCCQK898.P764(print)|LCCQK898.P764(ebook)|NLMQV 223|DDC613.2/86–dc23 LCrecordavailableathttps://lccn.loc.gov/2020019599 LCebookrecordavailableathttps://lccn.loc.gov/2020019600 CoverDesign:Wiley CoverImages:Pomegranate©October22/GettyImages,Chemicalbondingstructurescourtesy ofFranciscoA.Tomás-Barberán,Humanfigure©ChristosGeorghiou/Shutterstock Setin10/12ptWarnockProbySPiGlobal,Chennai,India 10 9 8 7 6 5 4 3 2 1 (cid:2) (cid:2) TitlesintheIFTPressseries • AcceleratingNewFoodProductDesignandDevelopment,2nd Edition(JacquelineH. Beckley,LeslieJ.Herzog,M.MicheleFoley) • Anti-Ageing Nutrients: Evidence-Based Prevention of Age-Associated Diseases (DelimindaNeves) • Bioactive Compounds from Marine Foods: Plants and Animal Sources (Blanca Hernandez-Ledesma,andMiguelHerrero) • BiofilmsintheFoodEnvironment,2ndEdition(AnthontL.PomettoIII,andAliDemirci) • Bitterness:Perception,ChemistryandFoodProcessing(MichelAliani,andMichaelN.A. Eskin) • EssentialOilsinFoodProcessing:Chemistry,SaferyandApplications(SeyedMohammed BagherHashemi,AminMousaviKhaneghah,andAndersondeSouzaSant’Ana) • Flavor,SatietyandFoodIntake(BeverlyTepper,andMartinYeomans) • FoodCarotenoids:Chemistry,BiologyandTechnology(DeliaB.Rodriguez-Amaya) • FoodOligosaccharides:Production,AnalysisandBioactivity(F.JavierMoreno,andMaria LuzSanz) • FoodSafetyDesign,TechnologyandInnovation(HelmutTraitler,BirgitColeman,and KarenHofmann) • FoodTextureDesignandOptimization(YadunandanLalDar,JosephM.Light) • FunctionalFoodsandBeverages:InvitroAssessmentofNutritional,Sensory,andSafety Properties(NicolasBordenave,andMarioG.Ferruzzi) • MathematicalandStatisticalMethodsinFoodScienceandTechnology(DanielGranato, andGastonAres) (cid:2) • MembraneProcessingforDairyIngredientSeparation(KangHu,andJamesDickson) (cid:2) • MicrobialSafetyofFreshProduce(XuetongFan,BrendanA.Niemira,ChristopherJ. Doona,FlorenceE.Feeherry,andRobertB.Gravani) • MicrobiologyandTechnologyofFermentedFoods,2ndEdition(RobertW.Hutkins) • MicrobiologyinDairyProcessing:ChallengesandOpportunities(PalmiroPoltronieri) • Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients (CristinaSabilov,HongdaChen,andRickeyYada) • NaturalFoodFlavorsandColorants,2ndEdition(MathewAttokaran) • PackagingforNonthermalProcessingofFood,2ndEdition(MelvinA.Pascall,andJung H.Han) • ProcessingandNutritionofFatsandOils(ErnestoM.Hernandez,andAfafKamal-Eldin) • ResistantStarch:Sources,ApplicationsandHealthBenefits(Yong-ChengShi,Clodualdo C.Maningat) • SprayDryingTechniquesforFoodIngredientEncapsulation(C.Anandharamakrishnan, andPadmaIshwaryaS.) • Trait-ModifiedOilsinFoods(FrankT.Orthoefer,andGaryR.List) • Water Activity in Foods: Fundamentals and Applications, 2nd Edition (Gustavo V. Barbosa-C´anovas,AnthonyJ.FontanaJr.,ShellyJ.Schmidt,andTheodoreP.Labuza) (cid:2) (cid:2) vii Contents ListofContributors xv 1 StructuralDiversityofPolyphenolsand DistributioninFoods 1 AntonioGonzález-Sarrías,FranciscoA.Tomás-Barberán, andRocíoGarcía-Villalba 1.1 Introduction 1 (cid:2) (cid:2) 1.2 ClassificationandChemistryofPolyphenols 2 1.2.1 Flavonoids 2 1.2.2 Nonflavonoids 7 1.3 DietaryIntakeandFoodSourcesofPolyphenols 10 1.3.1 Flavonoids 11 1.3.2 Nonflavonoids 14 1.4 DatabasesUsedtoAssessDietaryExposureto Polyphenols 16 1.5 Bioavailability,Metabolism,andBioactivityofDietary Polyphenols 17 Acknowledgments 20 References 20 2 NonextractablePolyphenols:ARelevant GroupwithHealthEffects 31 YuridiaMartínez-Meza,RosalíaReynoso-Camacho, andJaraPérez-Jiménez 2.1 Introduction:TheConceptofNonextractable Polyphenols(NEPP) 31 2.2 ContributionofNEPPtoTotalPolyphenolContent andIntake 33 (cid:2) (cid:2) viii Contents 2.2.1 StrategiesfortheExtractionandAnalysisof NEPP 34 2.2.2 NEPPContentinCommonFoods 38 2.2.3 EstimationofNEPPIntakeinDifferent Populations 40 2.3 MetabolicFateofNEPP:AKeyProcessforTheir HealthEffects 42 2.3.1 CurrentEvidenceoftheMetabolicTransformationof NEPP 42 2.3.2 SpecificFeaturesoftheMetabolicFateofNEPP 46 2.4 HowNEPPmayExhibitHealthEffects 48 2.4.1 AntioxidantEffects 48 2.4.2 MicrobiotaModulation 51 2.4.3 BiologicalActivitiesofMicrobialMetabolites 53 2.4.4 SynergywithDietaryFiber 58 2.5 StudiesontheHealthEffectsofNEPP 60 2.5.1 LocalvsSystemicEffects 60 2.5.2 EffectsonGastrointestinalHealth 62 2.5.3 EffectsonCardiometabolicHealth 64 (cid:2) (cid:2) 2.6 Perspectives 66 References 68 3 AnalyticalStrategiesforDetermining PolyphenolsinFoodsandBiological Samples 85 LucíaOlmo-García,RominaP.Monasterio,AadilBajoub, andAlegríaCarrasco-Pancorbo 3.1 Introduction:ImportanceoftheDeterminationof Polyphenols 85 3.2 MostWidelyUsedExtractionSystemsandNew Trends 89 3.3 DeterminationofthePhenolicCompoundsin Foods 92 3.3.1 ClassicMethodsForPolyphenolsDetermination: SpectrophotometricAssays 92 3.3.2 EvolutionoftheTraditionalMethodstoCharacterize thePolyphenolicFractionofFoods:Chromatographic andElectrophoreticSeparationandSubsequent Detection 94 3.3.3 OtherAnalyticalStrategies 106 (cid:2) (cid:2) Contents ix 3.4 SomeConsiderationsRegardingtheDeterminationof PolyphenolsinBiologicalSamples 107 3.5 ConclusionsandFutureDirections 111 Acknowledgments 116 References 116 4 Hydroxycinnamates 129 IziarA.Ludwig,LauraRubió,AlbaMacià, andMariaP.Romero 4.1 Introduction 129 4.2 MetabolismofHydroxycinnamatesandMetabolic Pathways 130 4.2.1 AbsorptionintheUpperGastrointestinalTract 135 4.2.2 AbsorptionintheLowerGastrointestinalTract 136 4.3 BioaccessibilityandBioavailabilityof Hydroxycinnamates:InfluenceofFoodMatrix, Processing,Dose,andInterindividual Differences 138 (cid:2) 4.3.1 BioavailabilityofHydroxycinnamatesinFruits, (cid:2) Vegetables,andBeverages 139 4.3.2 BioavailabilityinCereal-BasedProducts 144 4.4 BiologicalActivityofHydroxycinnamatesandTheir Derivatives 148 References 153 5 FlavonolsandFlavones 163 CláudiaNunesdosSantos,ReginaMenezes,Diogo Carregosa,KaterinaValentova,AlexandreFoito, GordonMcDougall,andDerekStewart 5.1 Introduction 163 5.2 UptakeandMetabolismofFlavonolsand Flavones 167 5.2.1 Flavonolsor3-Hydroxyflavones(Quercetin, Kaempferol,Myricetin) 167 5.2.2 Flavones(Luteolin,Apigenin) 170 5.3 MicrobiotaFormationofLowMolecularWeight Phenolic,CommonColonicMetabolites 173 5.3.1 Flavonols(Quercetin,Kaempferol,Myricetin) 173 5.3.2 Flavones(Luteolin,Apigenin) 175 (cid:2) (cid:2) x Contents 5.4 HealthEffectsofFlavonolandFlavone Metabolites 177 5.4.1 Flavonolsor3-Hydroxyflavones 177 5.4.2 Flavones(Luteolin,Apigenin) 181 5.4.3 Flavonols,FlavonesandTheirLowMolecularWeight ColonicMetabolitesinHealth 184 5.5 ConclusionsandFuturePerspectives 185 Acknowledgments 186 References 186 6 Isoflavones 199 CaraL.Frankenfeld 6.1 UptakeandMetabolismofIsoflavones 199 6.1.1 GutMicrobialMetabolism 199 6.1.2 PharmacokineticStudies 201 6.2 BiologicalMechanismsofIsoflavones 203 6.2.1 Hormonal 203 6.2.2 Antioxidant 204 6.2.3 Antiinflammatory 205 (cid:2) (cid:2) 6.3 PhysiologicalandHealthEffectsofIsoflavones 205 6.3.1 Bone 206 6.3.2 Cancer 208 6.3.3 ReproductiveHormones 212 6.3.4 CardiovascularDisease,BloodTriglyceridesand Cholesterol,andInflammatoryMarkers 213 6.3.5 Diabetes,InsulinResistance,andBloodGlucoseand Insulin 216 6.3.6 Obesity 217 6.3.7 MenopausalSymptoms 218 6.3.8 NeurologicalOutcomes 218 6.4 PhysiologicalandHealthEffectsofIsoflavone MetabolitesandMetabotypes 219 6.5 SummaryofIsoflavoneIntakeandHealth 221 References 221 7 DietaryAnthocyanins 245 IvaFernandes,HélderOliveira,CláudiaMarques,AnaFaria, ConceiçãoCalhau,NunoMateus,andVictordeFreitas 7.1 AbsorptionandMetabolismofAnthocyanins 245 7.1.1 OralCavityAbsorption 248 (cid:2) (cid:2) Contents xi 7.1.2 GastricAbsorption 251 7.1.3 IntestinalAbsorption 254 7.1.4 MicrobialMetabolism 255 7.2 PharmacokineticsofAnthocyanins 258 7.3 FactorsAffectingAnthocyaninBioavailability 259 7.4 BiologicalActivityofAnthocyaninMetabolites 262 7.4.1 PhaseIIMetabolites 265 7.5 Conclusion 272 References 272 8 Flavan-3-ols:Catechinsand Proanthocyanidins 283 ClaudiaFavari,PedroMena,ClaudioCurti,DanieleDelRio, andDonatoAngelino 8.1 Introduction:ChemistryandMainDietary Sources 283 8.2 BioavailabilityofFlavan-3-ols 288 8.2.1 AbsorptionandMetabolism:NativeandColonic PhaseIIMetabolites 289 (cid:2) (cid:2) 8.2.2 PharmacokineticsandUrinaryExcretionof CirculatingMetabolites:Interindividual Differences 293 8.3 HealthBenefitsofFlavan-3-olsandTheirDerived CirculatingMetabolites 298 8.3.1 Cognitive 299 8.3.2 InflammationandCardiometabolicDiseases 302 8.3.3 UrinaryTractInfections 305 8.4 ConclusionsandFuturePerspectives 307 References 308 9 EllagitanninsandTheirGutMicrobiota- DerivedMetabolites:Urolithins 319 RocíoGarcía-Villalba,JuanA.Giménez-Bastida,MaríaA. Ávila-Gálvez,FranciscoA.Tomás-Barberán,JuanC.Espín, andAntonioGonzález-Sarrías 9.1 ChemistryandSourcesofEllagitanninsandEllagic Acid 319 9.2 BioavailabilityofEllagitanninsandEllagicAcid 323 9.3 TheMicrobialMetabolismofEllagitanninsandEllagic Acid:Urolithins 324 (cid:2)
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