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Bioactive compounds
- 1. Anchal B.Tech Food Technology SecA Roll no. 18 Bioactive Compounds
- 2. Carotenoids (The E-numberE 160a) Organic pigments Found in chloroplasts and chromoplasts of plants and some other photosynthetic organisms like algae, bacteria, and fungi. Over 600 carotenoids known. In humans, 4 carotenoids (beta-carotene, alpha- carotene, gamma-carotene, and beta-crypoxanthin) have vitamin A activity. Basic Structure : tetraterpenoids
- 3. Carotenoids belongto the category of tetraterpenoids (i.e. they contain 40 carbon atoms, being built from four terpene units each containing 10 carbon atoms). Structurally, carotenoids take the form of a polyene hydrocarbon chain which is sometimes terminated by rings, and may or may not have additional oxygen atoms attached.
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- 5. Compound Characteristics UseHealth Benefits Source Bixin •Polyunsaturated •Exist in two forms bixin, Soluble in fats and norbixin, soluble in water. •More stable in trans form •Red coloured dye •As food colour •Fat soluble bixin – cheese, baked products, snack foods etc. •Water soluble – tomato sauce, buttermilk, casings, pet foods etc. •Antioxidant •Reduces level of melanoaldehyde •Protects DNA from oxidative damage •Inhibits superoxide and reactive oxygen •Anti-flammatory •Anti-histamine •Prevents mutagenicity in human lymphocytes Annatto Side effects Can cause eczema , headache. tired feeling in excessive intake.
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- 7. Compound Characterstics useHealth bebefits Source Crocetin • solube in water •It is hydrolysed from crocin, crocin is not absorbed by intestine •Deep red in colour • as colourant in many food products like in sweets, etc •Anti-proliferative •Anti-oxidant •Learning and memory enhancer •Effective in treating : brain neurodegenrative disorder , sperm cryoconservation. And alzheimer disorder. Crocus sativa Fruits of gardenia No side effects known
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- 9. Compound Characteristics UsaeHealth benefits Source Astaxanthin •Red in colour •Structure similar to beta-carotene •Antioxidant properties stronger than beta-carotene (40x) and vit. E (1000x) •It can penetrate the blood brain and retina barriers , helps in protecting the brain and nervous system from neurodegenerative disorder In vitamin supplements • quinching ability for singlet oxygen •Reduces free radicals •Anti-infalmmatory •Inhibition of lipid peroxidation •Inhibition of atherosclerosis Crustacians – shrimps ,crabs and lobsters Salmon Microalgae Side effects Considered as GRAS ,but some individuals may be allergice to
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- 11. Compound dises Characteristics Uses Healthbenefits source Lutein • yellow in colour • Water soluble •Occurs along with zeaxanthin , zeaxanthin is present in the centre of macula, lutein occupies the sides. • do not convert into vit. A •Absorbs UV light from the sun, thus protects the eyes Supplement in eye diseases medicines • protection against - diseases of eyes - cataract - some form of cancers - cardiovascular diseases algae Bacteria Higher plants corn spinach blueberries plums lettuce beans apples etc.
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- 14. Compound Characteristics UsesHealth benefits Source lycopene •Red –orange colour • precursor in biosynthesis of beta-carotene. •Predominantly exist in trans form •Do not destroy by cooking •No provitamin A activity • baked foods •Dairy products •Vegetable juices •Multi vitamin tablets • as food colourant • antioxidant • prevents some type of cancers •Improves cell- cell communication Tomato Watermelon Guava Pink grapefruit etc
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- 16. Compound Characteristics UsesHealth benefits Source Beta- carotene • red – orange colour • only manufactured in plants • after consumption converted itno vit. A •Lipophilic •If the body has enough vit. A , coversion slows down , thus safe source of vit. A supplement. Do not cause hypervitaminosis A Vitamin supplements as colorant • antioxidant • detoxify pollutants •Purifies the blood •Increases the immune system •Enhance the production of RNA Carrot Pumpkin Sweet potato Spinach Side effects High doses of synthetic beta- carotene increases the chance of cancer and heart diseases in smokers. And Excess amounts causes carotenoderma, which is temporary
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- 18. Phytofluene and phytoene Colorless compounds Precursor of all carotenoids Phytofluene formed from phytoene. Protects LDL from oxidation accumulation of theses Carotenoids in the skin protects skin by acting as U.V absorber, as antioxidants and anti-flammatory agents.
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- 20. Polyphenols Diverse groupof plant substances that conatain one or more benzene ring and varying number of hydroxy, carbonyl and carboxylic groups.
- 22. Flavanoids Largest groupof naturally occuring phenolic compounds Can occur in free state or as glycerides Water soluble Accumulate in cell vacoule Flavonoids (or bioflavonoids) (from the Latin word flavus meaning yellow, their colour in nature) are a class of plant secondary metabolites. In higher plants, Flavonoids are involved in UV filtration, symbiotic nitrogen fixation and floral pigmentation
- 23. CLASSIFICATION According to theIUPAC nomenclature, they can be classified into: • flavones, derived from 2-phenylchromen-4-one (2- phenyl-1,4-benzopyrone) structure (examples: quercetin, rutin). • isoflavonoids, derived from 3-phenylchromen-4-one (3-phenyl-1,4-benzopyrone) structure • neoflavonoids, derived from 4-phenylcoumarine (4- phenyl-1,2-benzopyrone) structure
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- 25. Compound Characteristics 1. Anthocyanidins 2.Flavanols or flavon-3-ols or or catechins 3. Flavanols • Most abundant • Colour: blue and purple • Helps in Preventing CVD and diabetic diseases • Source: grapes, blackberries etc • Found in tea,cocoa,apples,red wine • Dimers ( found in black tea) associated with lowering cholesterol • Includes quercitin • Anti-histamine, anti-flamatory and antioxidant • Source: onions brussels sprouts, tea etc
- 26. Compounds Characteristics 4. Flavones 5.Flavonones 6. Isoflavones • Source : celery, hot peppers and various herbs • Acts an an antioxidants • Found in citrus fruits • Helps in maintaining the cardiovascular diseases, relaxation • Anti-oxidant and anti-inflammatory • Highly concentrated in soybeans and soy products , legumes • Lowers the risk of harmonal cancers such as prostrate, breast and helps in treating the menoapuse
- 27. Compound Characteristics UsesHealth benefits Source Tannins ( non- flavonoids) •Dark brown •Puckering taste •Soluble in water , acetone and alcohols. •Tannins have the ability to bind anything that is added to it •Dyes •Oils •Flavoring agent • antiseptic •Inhibition of lipid peroxidation •Prevents cancer by preventing cellular damage Tree bark Coffee Grains FnV Side effects Prolong use in excess can cause cancer
- 28. References Carotenoids andother pigments as natural colorants*Alan Mortensen Natural Antioxidant for Neuro-protection, Vision Enhancement & Skin Rejuvenation ( pdf) Alan Mortensen Chr. Hansen A/S, Color Research, Development and Application, Bøge Allé 10-12, DK-2970 Hørsholm, Denmark Nancy J. Engelmann,3 Steven K. Clinton,5 and John W. Erdman Jr3,4* 3Division of Nutritional Sciences and 4Department of Food Science and Human Nutrition, University of Illinois-Urbana/Champaign, Urbana, IL 61801; and 5The Ohio State University Comprehensive Cancer Center, The Ohio State University, Columbus, OH 43210 Prepared at the 29th JECFA (1985), published in FNP 34 (1986) and in FNP 52 (1992). Metals and arsenic specifications revised at the 59th JECFA (2002). Regarded as food ingredient rather than food additive at 29th JECFA (1985