Functional food and health

530 Pages·2008·25.54 MB·English

by  Takayuki Shibamoto

Functional Food and Health

ACS SYMPOSIUM SERIES 993
Functional Food and Health
Takayuki Shibamoto, Editor
University of California at Davis
Kazuki Kanazawa, Editor
Kobe University
Fereidoon Shahidi, Editor
Memorial University of Newfoundland
Chi-Tang Ho, Editor
Rutgers, The State University of New Jersey

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American Chemical Society, Washington, DC
ISBN: 978-0-8412-6982-8
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Table of Contents
Preface
Takayuki Shibamoto, Kazuki Kanazawa, Fereidoon Shahidi, and Chi-Tang Ho xiii-xv

1 Functional Food and Health: An Overview
Takayuki Shibamoto, Kazuki Kanazawa, Fereidoon Shahidi, and Chi-Tang Ho 1-6

Overview and Perspectives

2 Finding Bioavailable Phytochemicals Which Express a Beneficial Effect on Health
Kazuki Kanazawa 8-17

3 An Overview of Single-Cell Gel Electrophoresis-Based Dietary Human
Intervention Trials for the Detection of DNA Protective Food Components
Veronika A. Ehrlich, Christine Hoelzl, Franziska Ferk, Julia Bichler, Armen Nersesyan,
Michael Kundi, and Siegfried Knasmüller 18-26

4 Identification and Characterization of Flavonoid Target Proteins
Herwig O. Gutzeit and Markus Böhl 27-33

5 Good Agricultural Practice for the Quality Assurance of Traditional Chinese
Herbs Used in Dietary Supplements
Frank S. C. Lee, Xiaoru Wang, and Lei Li 34-45

Bioavailability and Metabolism

6 Bioavailability and Metabolic Fate of Anthocyanins
Takashi Ichiyanagi 48-61

7 Modulation of Human Phenol Sulfotransferases Expression by Dietary Phenolic
Acids
Gow-Chin Yen and Chi-Tai Yeh 62-80

8 Transformation of Daidzein to Equol and Its Bioactivity
Mariko Uehara, Yoshiko Ishimi, Shin-ichi Katsumata, and Kazuharu Suzuki 81-89

9 Structures and Functionalities of Acylated Anthocyanins
Norihiko Terahara and Toshiro Matsui 90-101

10 A Possible Mechanism That Flavonoids Exert Anticarcinogenesis with Activation
of β-Glucuronidase in Cancerous Tissues
Naomi Oi, Takashi Hashimoto, and Kazuki Kanazawa 102-107
Cereal

11 Phenolic Content and Antioxidant Activity of Whole-Wheat Grain and Its
Components
Fereidoon Shahidi and Chandrika Liyana-Pathirana 110-124

12 All Natural Whole-Wheat Functional Foods for Health Promotion and Disease
Prevention
Liangli Yu and Margaret Slavin 125-142

13 Total Phenolic Content and Antioxidant Activity of Cereals
Ting Sun and Chi-Tang Ho 143-150

Antioxidants

14 Evaluation of Antioxidant Activity of Curcumin-Free Turmeric (Curcuma longa
L.) Oil and Identification of Its Antioxidant Constituents
Yongxiang Yu, Feng Chen, Xi Wang, Jeff Adelberg, Felix H. Barron, Yenhui Chen, and
Hau Yin Chung 152-164

15 Identification and Evalutation of Antioxidant Phenolic Compounds in Parsley
(Petroselinum crispum var. neapolitanum) and Radish (Raphanus sativus L.) Sprout
Hyun-Jin Kim, Feng Chen, Ju-Hee Choi, Xi Wang, and Yueming Jiang 165-180

16 Antioxidant Constituents in Tree Nuts: Health Implications and Aflatoxin Inhibition
Russell J. Molyneux, Noreen Mahoney, Jong H. Kim, Bruce C. Campbell, and Ann E.
Hagerman 181-191

17 Natural Bioactive Antioxidants for the Enrichment of Seafood
I. Medina, M. Cascante, J. L. Torres, and M. Pazos 192-198

18 Antioxidant Activity of Volatile Extracts Isolated from Various Herbs and Spices
Cheong Kim and Kwang-Geun Lee 199-212

19 Antioxidative Stress Peptides
Y. Mine and S. Katayama 213-228

20 Antioxidant and Antiinflammatory Activities of Licorice Root (Glycyrrhiza
uralensis): Aroma Extract
Aki Tanaka and Takayuki Shibamoto 229-237

21 Redox Properties of Proanthocyanidins and Their Health Implications
J. L. Torres, L. Juliá, A. Carreras, S. Touriño, D. Lizárraga, C. Matito, I. Medina, and
M. Cascante 238-243

22 Antioxidant Effects of Flavonoids Isolated from Young Green Barley Leaves
toward Oxidative Degradation of β-Carotene
Hisao Umeda and Takayuki Shibamoto 244-252

23 The Role of Copigmentation with Phenolic Compounds on the Vitamin C
Resistance and Antioxidant Activity of Anthocyanins
Pi-Jen Tsai, Chan-Chiung Liu, and Yui-Ting Huang 253-263
24 Antioxidant Activities of Polyphenol Containing Extracts from Citrus
G. K. Jayaprakasha, K. N. Chidambara Murthy, and Bhimanagouda S. Patil 264-276

25 Antioxidant and Biocide Activities of Selected Mexican and Chilean Plants
Carlos L. Céspedes, Julio Alarcón, J. Guillermo Ávila, and Isao Kubo 277-306

Carcinogenesis and Anticarcinogenesis

26 Anthocyans and Chemoprevention: Evidence from Cellular Investigations
De-Xing Hou 308-319

27 DNA Intercalation, Topoisomerase I Inhibition, and Oxidative Reactions of
Polyphenols
Michael R. Webb, Kyungmi Min, and Susan E. Ebeler 320-334

28 The Cancer Preventive Potential of Tea Polyphenol EGCG in HER2-Positive
Breast Cancer
Min-Hsiung Pan and Wei-Jen Chen 335-344

29 Induction of Apoptosis by Acetylated Black Tea Polyphenol through Reactive
Oxygen Species Production, Cytochrome c Release, and Caspases Activation in
Human Leukemia HL-60 Cells
Min-Hsiung Pan, Hui-Jun Kang, Wei-Jen Chen, Chih-Yu Lo, Shiming Li, Shengmin Sang,
and Chi-Tang Ho 345-361

30 Liver Carcinogenesis and 8-Hydroxy-deoxyguanosin Formation by Oxidized
Lard and Dietary Oils
Kaori Sadakane, Takamichi Ichinose, Kazutoshi Fujioka, and Takayuki Shibamoto 362-368

31 Suppressive Effects of Flavonoids on Activation of the Aryl Hydrocarbon
Receptor Induced by Dioxins
Itsuko Fukuda and Hitoshi Ashida 369-374

Other Health Effects

32 Antiobesity Effect of Fucoxanthin from Edible Seaweeds and Its Multibiological
Functions
Hayato Maeda, Masashi Hosokawa, Tokutake Sashima, and Kazuo Miyashita 376-388

33 Synergistic Antibacterial Effect of 5-Methylthiopentyl Isothiocyanate and
(-)-Limonene on Periodontal Pathogen
Hideki Masuda and Saori Hirooka 389-398

34 Immunomodulatory Activities of β-Glucan in Mushroom
Masashi Mizuno 399-407

35 Osteoporosis Prevention by β-Cryptoxanthin
Masayoshi Yamaguchi and Satoshi Uchiyama 408-418

36 Promotion of Bone Formation by Phytate-Removed Deamidated Soybean Glycinin
Hitomi Kumagai, Atsushi Koizumi, and Hitoshi Kumagai 419-428
37 Effects of Polyphenol Rich Herbal Medicine, Ginkgo biloba Extracts on
Neurotransmitter Levels in Rat Brain
Hiroyuki Sakakibara, Yuki Izawa, Jun-ichiro Nakajima, Shujiro Seo, Toshiaki Tamaki,
Yoshichika Kawai, and Junji Terao 429-434

38 Serum LDL-Cholesterol-Lowering Effects of a Mixed Green Vegetable and Fruit
Beverage Containing Broccoli and Cabbage in Humans
Hirohisa Suido, Motoko Takai, Akira Takeuchi, Taketoshi Makino, Keisuke Tsuji, and
Toshio Tanaka 435-445

39 The Effects of Morinda citrifolia L. Noni on High Blood Pressure: A Mechanistic
Investigation and Case Study
'Afa Kehaati Palu, Raevonne A. Santiago, Brett J. West, Norman Kaluhiokalani, and
Jarakae Jensen 446-453

40 Serum Cholesterol-Lowering Effects of a Broccoli and Cabbage Mixture in Rats:
Comparison with Spinach, Celery, Carrot, and Tomato
Hirohisa Suido, Akira Takeuchi, Taketoshi Makino, Toshio Tanaka, and Satoshi Nagaoka
454-464

41 Vialinins A and B: Novel Bioactive Compounds from Thelephora vialis, an Edible
Mushroom in China
Chun Xie, Hiroyuki Koshino, Yasuaki Esumi, Shunya Takahashi, Jun-ichi Onose, Kunie
Yoshikawa, and Naoki Abe 465-472

Indexes

Author Index 475-476

Subject Index 477-514