Ferulic acid : antioxidant properties, uses and potential health benefits

193 Pages·2015·4.49 MB·English

by  Bryce Warren

BIOCHEMISTRY RESEARCH TRENDS

F A
ERULIC CID

A P , U
NTIOXIDANT ROPERTIES SES
P H B
AND OTENTIAL EALTH ENEFITS

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B R T
IOCHEMISTRY ESEARCH RENDS

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BIOCHEMISTRY RESEARCH TRENDS

F A
ERULIC CID

A P , U
NTIOXIDANT ROPERTIES SES
P H B
AND OTENTIAL EALTH ENEFITS

BRYCE WARREN
EDITOR

New York
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ISBN: (cid:28)(cid:26)(cid:27)(cid:16)(cid:20)(cid:16)(cid:25)(cid:22)(cid:23)(cid:25)(cid:22)(cid:16)(cid:22)(cid:23)(cid:26)(cid:16)(cid:24) (eBook)
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Published by Nova Science Publishers, Inc. † New York
CONTENTS

Preface vii
Chapter 1 Implications of Oxidative Stress in Chronic Diseases,
Benefits of Ferulic Acid to the Health and Effect
of Heat Treatment on Its Antioxidant Potential 1
Miriam Rejane Bonilla Lemos, Rui Carlos Zambiazi,
Mara Sirlei L. Peres and Gino Luigi B. L. Pizzi
Chapter 2 Uses and Potential Applications of Ferulic Acid 39
Ronan Batista, Ph.D.
Chapter 3 Multiple Biological Effects of Ferulic Acid:
Focus on Promising Antidepressant Benefits 71
Ana Lúcia Bertarello Zeni
Chapter 4 Anti-Diabetic Effect of Ferulic Acid and Derivatives:
An Update 93
Indu Parmar, Khushwant S. Bhullar
and H. P. Vasantha Rupasinghe
Chapter 5 Beneficial Properties of Ferulic Acid from
Different Vegetable Sources 117
C. V. Vallejo, F. M. Saguir,
P. A. Aredes-Fernandez
and M. J. Rodríguez-Vaquero
vi Contents
Chapter 6 Antioxidant Capacity of Enzymatically Modified
Ferulated Arabinoxylans and Their Gels 135
Jorge A. Marquez-Escalante,
Ana Luisa Martínez-López,
Elizabeth Carvajal-Millan,
Yolanda L. López-Franco,
Jaime Lizardi-Mendoza,
Elisa M. Valenzuela-Soto,
Agustín Rascón-Chu
and Craig Faulds
Chapter 7 Ferulated Arabinoxylans Recovered from
Low-Value Maize By-Products:
Gelation and Antioxidant Capacity 151
Rita Paz-Samaniego, Mayra Méndez-Encinas,
José Miguel Fierro-Islas, Jorge Marquez-Escalante,
Agustín Rascón-Chu, Ana Luisa Martinez-Lopez
and Elizabeth Carvajal-Millan
Index 165
PREFACE

Ferulic acid (FA) is a ubiquitous phenolic compound widely found in
plant tissues, mainly as a component of the primary cell walls. This abundant
dietary antioxidant constitutes a bioactive ingredient of many foods that may
offer beneficial effects against cancer, diabetes and neurodegenerative
diseases, among others. This book discusses the antioxidant properties of FA
and aims to cover the main aspects related to its use in the food, health and
cosmetics industries, as well as to present important advances in its
bioconversion into commercially valuable molecules.
Chapter 1 – The reduced risk of chronic diseases, including, cancer,
diabetes, Alzheimer’s, osteoporosis, Parkinson’s disease, atherosclerosis,
chronic inflammation, heart disease and rheumatoid arthritis, which stand out
with greater incidence and prevalence in the scenario world, have been
positively associated with the consumption of fruit. This protective potential is
mainly attributed to the presence of bioactive compounds that exert
antioxidant activity by avoiding risks to biological systems. Studies show that
one of the main forms of action of the constituents of plant foods is its
recognized ability to chelate divalent metals involved in the production of
reactive oxygen species (ROS), and thus prevent damage to the body and the
onset of many diseases. Among the different plant sources, the baru almond
(Dipteryx alata Vog.), Fruit native to the Brazilian Cerrado, has a high content
of compounds known antioxidant. Recent studies have shown that daily
supplementation the baru almond [Dipteryx alata Vog.] The animals tested,
reduced the iron-induced oxidative stress in Wistar rats. Almonds obtained in
the local market of Brasilia-DF, from three regions of the Cerrado (MT, MG
and GO), were previously selected and randomly distributed into two distinct
groups: raw almonds and raw almond film without film. Of these almonds was
viii Bryce Warren
wrapped in packs of transparent polyethylene bags and stored at -80° C and
the remaining almonds, with and without films, was subjected to roasting in an
incubator without air circulation at 150° C / 45 minutes. The total amount of
phenolic compounds was quantified spectrophotometrically using the Folin
Ciocalteu method, and the individual phenolic compounds were analyzed by
liquid chromatography (HPLC). Of these, the ferulic acid was detected in all
samples at concentrations ranging between 3.6 and 45.4 mg / 100g. The ferulic
acid belongs to the group of phenolic compounds, flavonoids no simpler, or
hidroxicianamida of cinnamic acids and their derivatives, which are present in
plants like wheat, rice, peanuts, walnuts, apple, tomato, corn, artichoke and
coffee, with purposes of protecting and prevent lipid oxidation in these plants.
This acid has anticarcinogenic action and high inhibitory activity against
proliferating cells of breast, colon, liver, tongue and nervous system and, when
combined with other phenolic compounds, have potential for increased action.
In this study the authors observed the thermal stability of ferulic acid, due to
its chemical structure, keeping unchanged the antioxidant mechanism.
Chapter 2 – The compound 4-hydroxy-3-methoxycinnamic acid, also
named ferulic acid (FA), is a ubiquitous phenolic compound widely found in
plant tissues, mainly as a component of the primary cell walls. This abundant
dietary antioxidant constitutes a bioactive ingredient of many foods that may
offer beneficial effects against cancer, diabetes and neurodegenerative
diseases, among others. This chapter will discuss the antioxidant properties of
FA, establishing their relationship with biological activities already described
for this natural product. In addition, it aims to cover the main aspects related to
its use in the food, health and cosmetics industries, as well as to present
important advances in its bioconversion into commercially valuable
molecules, notably vanillin.
Chapter 3 – Naturally, phenolic compounds coexist in several plants and
foods. Ferulic acid (FA, 4-hydroxy-3-methoxycinnamic acid) is a metabolite
of 5-caffeoylquinic acid found abundantly in herbs, grains and spices. Besides,
it has been approved as an antioxidant additive as well as a sodium ferulate,
for the treatment of cardiovascular and cerebrovascular diseases by Japan and
China, respectively. Ferulic acid is a phenolic acid of low toxicity, it can be
absorbed and easily metabolized in the human body and it was recovered in
several organs, including the brain. FA is famous by its antioxidant activity but
it has multiple biological effects such as, anti-inflammatory, anti-atherogenic,
modulator of neurogenesis and neuroprotective.
In fact, FA has been implicated in some signaling cascades, involving
modulation of synaptic plasticity, neurogenesis and cell survival. Likewise