This document discusses flavonoids, a class of polyphenolic compounds found in plants. It notes that over 4,000 flavonoids have been identified in foods and beverages, and that they have antioxidant and anti-inflammatory properties. Flavonoids are categorized into subclasses including flavonols, flavones, flavanones, and isoflavones. The document explores the antioxidant activities and health benefits of specific flavonoids like quercetin and xanthohumol. High intake of flavonoids from foods is associated with reduced risk of diseases like cancer and heart disease.
Flavonoids classification, isolation and identificationMona Ismail
Flavonoids are groups of polyphenolic compounds which are found in fruits, flowers, seeds & vegetable.
(named from the Latin word flavus meaning yellow, their colour in nature)
Flavonoids classification, isolation and identificationMona Ismail
Flavonoids are groups of polyphenolic compounds which are found in fruits, flowers, seeds & vegetable.
(named from the Latin word flavus meaning yellow, their colour in nature)
The anthocyanin is one of the nature's best medicine used to cure cancer and many other diseases. In this slide I've discussed about its anticancer and antioxidant effects, common sources of anthocyanin, its chemo preventive effects etc.It also contains some abstracts from PubMed.
What gives carrot & tomato their red color? What is responsible for the yellow color of papaya & mango. This presentation unlocks the secret behind these facts. Enjoy your journey to the colorful world of CAROTENOIDS.
Free radicals: are compounds that have an odd (uneven) number of electrons and therefore unbalanced and reactive (stealing an electron from compounds they encounter to gain stability)
Antioxidants: are compounds that offer an electron to free radicals to neutralize their destructive nature
Pharmacognosy
Final year B.Pharm
University of Mumbai
Phenylpropanoids are a diverse group of natural products composed of thousands of different compounds, synthesized from the primary metabolites, phenylalanine or tyrosine amino acids, through a series of enzymatic reactions. ... 4-Coumaryl Co-A serves as the common precursor to flavonoid and phenolic acids biosynthesis.
Phyto pharmaceutical - TOCOPHEROLS AND TOCOTRIENOLS (Vitamin E )SudhindraKini
Vitamin E (tocopherol) is a naturally occurring antioxidant. Biochemical functions of vitamin E. applications of vitamin E. symptoms of vitamin E deficiency. Global scenario of production and consumption of natural vitamin E and mixed tocopherols
The anthocyanin is one of the nature's best medicine used to cure cancer and many other diseases. In this slide I've discussed about its anticancer and antioxidant effects, common sources of anthocyanin, its chemo preventive effects etc.It also contains some abstracts from PubMed.
What gives carrot & tomato their red color? What is responsible for the yellow color of papaya & mango. This presentation unlocks the secret behind these facts. Enjoy your journey to the colorful world of CAROTENOIDS.
Free radicals: are compounds that have an odd (uneven) number of electrons and therefore unbalanced and reactive (stealing an electron from compounds they encounter to gain stability)
Antioxidants: are compounds that offer an electron to free radicals to neutralize their destructive nature
Pharmacognosy
Final year B.Pharm
University of Mumbai
Phenylpropanoids are a diverse group of natural products composed of thousands of different compounds, synthesized from the primary metabolites, phenylalanine or tyrosine amino acids, through a series of enzymatic reactions. ... 4-Coumaryl Co-A serves as the common precursor to flavonoid and phenolic acids biosynthesis.
Phyto pharmaceutical - TOCOPHEROLS AND TOCOTRIENOLS (Vitamin E )SudhindraKini
Vitamin E (tocopherol) is a naturally occurring antioxidant. Biochemical functions of vitamin E. applications of vitamin E. symptoms of vitamin E deficiency. Global scenario of production and consumption of natural vitamin E and mixed tocopherols
Chemistry and biotechnology of carotenoids.pptxSaloniSen3
Carotenoids, the colored pigments ranging from light yellow through orange to deep red, are biosynthesized by all photosynthetic bacteria, cyanobacteria, algae, higher plants and also by some non-photosynthetic bacteria, fungi, and yeasts. The characteristic colors of many birds, insects, and marine invertebrates are also due to the presence of carotenoids, which originate from the diet. Animals are not able to synthesize carotenoids and rely upon the diet as a source of these compounds. More than 600 carotenoids are characterized structurally and the list is increasing continuously as newer compounds are being discovered. Commercially, carotenoids are used as colorants for human food and nutritional supplements, as feed additives to enhance the pigmentation of fish and eggs, as pharmaceutical products, and in the agriculture and cosmetic industry (Bramley,2003).
The major function of these isoprenoid molecules in plants is in photosynthesis wherein they protect the photosynthetic apparatus from excess light. They are also intermediates in the biosynthesis of abscissic acid and other apocarotenoids.
In recent years there has been considerable interest in the dietary carotenoids due to their provitamin A activity (Olson and Hayaishi, 1965; Nagao et al., 1997), high antioxidant potential (Sies and Stahl, 2003), and their ability to prevent the onset of certain cancers (Giovannuci, 1999; Gann et al., 1999) as well as age-related macular degeneration (Landrum and Bone, 2001).
The beneficial role of carotenoids in maintaining human health, their important role in plant photo protection, their versatile usage as food and feed supplements, and their applications in cosmetic and pharmaceutical industries make them potential candidates for enhancement and manipulation. Over
the past three decades advances in molecular genetics and biotechnological approaches have led to the understanding of carotenoid biosynthesis and its manipulation in microorganisms and higher plants. Even though the structural genes of carotenoid biosynthesis have been identified and cloned, the regulation of
carotenoid biosynthesis pathway is poorly understood. Therefore, the type and amount of carotenoids to be accumulated by transformation is still unpredicted. The current paper reviews the advances made in carotenoid biosynthesis and its regulation. It also gives information about the metabolic engineering attempted in various microbes and higher plants with future research directions.
Did you know custom-formulated dietary supplement can be made product based on plant-based ingredients, including whole foods, extracts and phytochemicals just for you based on Your DNA?.
While soy milk has traditionally been the most commonly used cow's milk alternative, there are many options available. Use of tree nut milk, including almond and cashew milks, have become increasingly popular. Rice and oat milk, as well as hemp milk, are also possible alternatives
Abnormally high levels of lipids (fats) in the blood. Usually with no symptoms but can lead to cardiovascular diseases.
How to improve lipid profile.With the help of statins or fibrates and a healthy lifestyle, you can usually manage dyslipidemia. The key is to keep taking medications if they’re effective at managing your numbers and you aren’t experiencing any side effects. Sometimes people reach their cholesterol targets by dietary mangement and stop taking their statins.
This power point presentation sheds some light on the dietary intervention for lower gastrointestinal tract diseases and the dietary management for them
micro teaching on communication m.sc nursing.pdfAnurag Sharma
Microteaching is a unique model of practice teaching. It is a viable instrument for the. desired change in the teaching behavior or the behavior potential which, in specified types of real. classroom situations, tends to facilitate the achievement of specified types of objectives.
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Ve...kevinkariuki227
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
Ozempic: Preoperative Management of Patients on GLP-1 Receptor Agonists Saeid Safari
Preoperative Management of Patients on GLP-1 Receptor Agonists like Ozempic and Semiglutide
ASA GUIDELINE
NYSORA Guideline
2 Case Reports of Gastric Ultrasound
Couples presenting to the infertility clinic- Do they really have infertility...Sujoy Dasgupta
Dr Sujoy Dasgupta presented the study on "Couples presenting to the infertility clinic- Do they really have infertility? – The unexplored stories of non-consummation" in the 13th Congress of the Asia Pacific Initiative on Reproduction (ASPIRE 2024) at Manila on 24 May, 2024.
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
- Video recording of this lecture in Arabic language: https://youtu.be/Ve4P0COk9OI
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
2. Flavonoids
• Polyphenolic compounds that are ubiquitous
in nature and are categorized, according to
chemical structure, into flavonols, flavones,
flavanones, isoflavones, catechins,
anthocyanidins and chalcones
3.
4.
5.
6.
7. What are flavonols?
• Flavonols are phytochemical compounds
found in high concentrations in a variety of
plant-based foods and beverages. Based on
their structure, flavonols are classified as
flavonoids and include the following
compounds: quercitin, kaempferol, and
myricetin.
8. • Over 4,000 flavonoids have been identified,
many of which occur in fruits, vegetables and
beverages (tea, coffee, beer, wine and fruit
drinks).
9. • The flavonoids have aroused considerable
interest recently because of their potential
beneficial effects on human health they have
been reported to have antiviral, antiallergic,
antiplatelet, antiinflammatory, antitumor and
antioxidant activities.
10. • Antioxidants are compounds that protect cells
against the damaging effects of reactive
oxygen species, such as singlet oxygen,
superoxide, peroxyl radicals, hydroxyl radicals
and peroxynitrite.
11.
12.
13. • An imbalance between antioxidants and
reactive oxygen species results in oxidative
stress, leading to cellular damage. Oxidative
stress has been linked to cancer, aging,
atherosclerosis, ischemic injury, inflammation
and neurodegenerative diseases (Parkinson's
and Alzheimer's).
14. • Flavonoids may help provide protection
against these diseases by contributing, along
with antioxidant vitamins and enzymes, to the
total antioxidant defense system of the human
body.
15. • Epidemiological studies have shown that
flavonoid intake is inversely related to
mortality from coronary heart disease and to
the incidence of heart attacks.
16. • The recognized dietary antioxidants are
vitamin C, vitamin E, selenium, and
carotenoids. However, recent studies have
demonstrated that flavonoids found in fruits
and vegetables may also act as antioxidants.
17. • Like alphatocopherol (vitamin E), flavonoids
contain chemical structural elements that may
be responsible for their antioxidant activities.
The contribution of flavonoids to the
antioxidant defense system may be substantial
considering that the total daily intake of
flavonoids can range from 50 to 800 mg.
18. Dosage
• Flavonoid intake depends upon the
consumption of fruits, vegetables, and certain
beverages, such as red wine, tea, and beer.
The high consumption of tea and wine may be
most influential on total flavonoid intake in
certain groups of people.
19. • This intake is high compared to the average
daily intake of other dietary antioxidants like:
• vitamin C (70 mg)
• vitamin E (710 mg)
• or carotenoids (23 mg).
20. Antioxidant flavonoids
• Quercetin (a flavonol in vegetables, fruit skins,
onions)
• Xanthohumol (a prenylated chalcone in hops
and beer)
• Isoxanthohumol (a prenylated flavanone in
hops and beer)
22. • Genistein (an isoflavone in soy) Prooxidant
flavonoids
• Chalconaringenin (a nonprenylated chalcone
in citrus fruits)
• Naringenin (a nonprenylated flavanone in
citrus fruits)
23. • The capacity of flavonoids to act as
antioxidants depends upon their molecular
structure. The position of hydroxyl groups and
other features in the chemical structure of
flavonoids are important for their antioxidant
and free radical scavenging activities.
24. • Quercetin, the most abundant dietary
flavonol, is a potent antioxidant because it has
all the right structural features for free radical
scavenging activity.
25. • The antioxidant properties of the
prenylflavonoids were compared to those of
quercetin (a flavonol), genistein (the major
isoflavone in soy), chalconaringenin (a
nonprenylated chalcone), naringenin (a
nonprenylated flavanone), and vitamin E.
26. • Xanthohumol, the major prenylchalcone in
hops and beer, is a more powerful antioxidant
than vitamin E or genistein. However,
xanthohumol was less potent than quercetin.
The potency of xanthohumol as an antioxidant
is markedly increased when combined with an
equivalent amount of vitamin E.
27. • A flavonoid chalcone (chalconaringenin) and a
flavanone (naringenin) with no prenyl groups
act as prooxidants, i.e. they promote rather
than limit the oxidation of LDL by copper.
However, adding a prenyl group to these
flavonoid molecules counteracted their
prooxidant activities.
28. • The specific amounts of flavonols in foods are
affected by a range of factors including plant
type and growth, season, light, degree of
ripeness, food preparation, and processing.
29. • Despite these variables, high concentrations
of flavonols can be found in apples, apricots,
beans, broad beans, broccoli, cherry
tomatoes, chives, cranberries, kale, leeks,
pear, onions, red grapes, sweet cherries, and
white currants .
30.
31. Beneficial effects associated with
consumption of flavonols
• Consumption of flavonols has been associated
with a variety of beneficial effects including:
• Increased activity of erythrocyte superoxide
dismutase (an antioxidant enzyme found in
red blood cells)
32. • A decrease in lymphocyte DNA damage, a
decrease in urinary 8-hydroxy-2’-
deoxyguanosine (a marker of oxidative
damage),
• An increase in plasma antioxidant capacity
(the ability to scavenge free radicals) .
33. Sources
• Apples: Studies have investigated the
relationship between consumption of apples
and susceptibility to chronic diseases such as:
• Cancer
• CVD
• Asthma
• Diabetes .
34. • Broccoli: Cruciferous vegetables are part of
the plant family Brassicaceae, which includes:
• Broccoli
• Cabbage
• Cauliflower
• Brussels sprouts
• Turnips
• Watercress.
35. • Consumption of this group of plant foods has
been associated with a reduction in risk of
several cancers including:
• Lung
• Breast
• Colorectal
• Prostate
36. • Cranberries: Cranberries are commonly touted
as a remedy for treating urinary tract
infections. Current research has also
investigated the relationship between
consumption of cranberry products and
cancer and cardiovascular disease.