Natural Inflammatory Molecules in Fruits and Vegetables: Alkaloids, Uric Acid, and Fructose

Out of several energy-rich organic compounds formed via photosynthesis in autotrophic organisms like plants, a few of them might prove inflammatory or cytotoxic molecules for humans if consumed regularly. Using previously stored chemical energy, chloroplasts convert atmospheric carbon dioxide mainly into glucose and a little fructose which—in the next step—are combined to yield sucrose, starch, cellulose, etc. Nitrogenous compounds, including proteins, are produced in the consequent step in plants. Purines are nitrogenous molecules that, on regular consumption, can create pathogenesis of gout and hyperuricemia in humans. The cytotoxic effects of foods rich in fructose and purines are well known. On the other hand, the plant defence system produces certain compounds which protect the plants against microorganisms and insects and, on regular consumption, might create inflammation in the human body. The set of plant defensive inflammatory molecules include a variety of alkaloids. In this chapter, an attempt is made to present an overview of natural inflammatory molecules—fructose, purines, and alkaloids—contained in fruits and vegetables.