16. Egg-derived bioactive compounds in heart health
0
Citation
126
Reference
10
Related Paper
Abstract:
The topic of egg consumption and its associated potential risk of heart disease has been widely studied over the past decades. Most recent findings failed to establish an association between intake of dietary cholesterol and serum cholesterol (and thus the risk of heart diseases). The presence of many bioactive compounds, such as proteins and their derived bioactive peptides, lipids including phospholipids and omega-3 fatty acids, carotenoids and vitamin E, exhibit antioxidant, antihypertensive, and antiatherogenic properties, which might provide benefits to heart health. Furthermore, several bioactive compounds such as omega-3 fatty acids, xanthophylls and vitamin E can be further enhanced via feed manipulation.Keywords:
Cardiovascular Health
Health Benefits
Since ancient times green tea has been considered a health-promoting beverage. In recent years, scientists throughout the world have investigated the potential benefits of green tea and its most abundant catechin, epigallocatechin gallate (EGCG). The anti-cancer effects of green tea and EGCG were the focus of early research, and encouraging data from in vitro, animal model, and human studies have emerged. Due to the dominant role of cardiovascular disease and the dramatic rise of obesity and type 2 diabetes mellitus as major and interlinked healthcare problems, green tea and EGCG are increasingly being investigated in these areas. Dose-response relationships observed in several epidemiological studies have indicated that pronounced cardiovascular and metabolic health benefits can be obtained by regular consumption of 5-6 or more cups of green tea per day. Furthermore, intervention studies using similar amounts of green tea, containing 200-300 mg of EGCG, have demonstrated its usefulness for maintaining cardiovascular and metabolic health. Additionally, there are numerous in vivo studies demonstrating that green tea and EGCG exert cardiovascular and metabolic benefits in these model systems. Therefore, green tea and EGCG can be regarded as food components useful for the maintenance of cardiovascular and metabolic health. To prove the effectiveness for disease prevention or treatment, several multi-center, long-term clinical studies investigating the effects of one precisely-defined green tea product on cardiovascular and metabolic endpoints would be necessary. The aim of this manuscript is to provide an overview of the research investigating the effects of green tea and green tea catechins on cardiovascular and metabolic health.
Cardiovascular Health
Green tea extract
Health Benefits
Cite
Citations (362)
Carotenoids are natural pigments that play pivotal roles in many physiological functions. The characteristics of carotenoids, their effects on health, and the cosmetic benefits of their usage have been under investigation for a long time; however, most reviews on this subject focus on carotenoids obtained from several microalgae, vegetables, fruits, and higher plants. Recently, microalgae have received much attention due to their abilities in producing novel bioactive metabolites, including a wide range of different carotenoids that can provide for health and cosmetic benefits. The main objectives of this review are to provide an updated view of recent work on the health and cosmetic benefits associated with carotenoid use, as well as to provide a list of microalgae that produce different types of carotenoids. This review could provide new insights to researchers on the potential role of carotenoids in improving human health.
Health Benefits
Cite
Citations (392)
Maize is an important staple food consumed by millions of people in many countries. Yellow maize naturally contains carotenoids which not only provide provitamin A carotenoids but also xanthophylls which are known to be important for eye health. This study was aimed at 1) evaluating the effect of saponification during extraction of yellow maize carotenoids, 2) determining the major carotenoids in 36 genotypes of yellow maize by high performance liquid chromatography with a C30 column, and 3) determining the effect of cooking on the carotenoid content of yellow maize. The major carotenoids in yellow maize were identified as all‐ trans lutein, cis‐ isomers of lutein, all‐ trans‐ zeaxanthin, α‐ and β‐cryptoxanthin, all‐ trans β‐carotene, 9‐ cis β‐carotene and 13‐ cis β‐carotene. Extraction procedures without saponification showed a significantly higher yield than that obtained using saponification. In addition, cooking by boiling yellow maize at 100°C for 30 minutes increased the carotenoid concentration, while baking at 450°C for 25 min decreased the carotenoid concentrations by almost 70% as compared to the uncooked yellow maize flour. Therefore, yellow maize is a good source of provitamin A carotenoids and xanthophylls, the stability of maize carotenoids depends on cooking methods and no saponification is needed for analysis of maize carotenoids
Saponification
Ionone
Carotene
Cite
Citations (2)
THUDICHUM (1869) observed that the pigment in egg yolk was unsaponifiable and was exclusively soluble in fat solvents and gave it the name lutein. Schunk (1903) isolated the egg yolk pigment and showed by spectroscopic study that it was xanthophyll. Kuhn et al. (1931) reported, in contrast to Schunk (1903), that the pigment of the egg yolk was not a single carotenoid, but that the egg yolk contained zeaxanthin in addition to the lutein. Palmer and Kempster (1919) later demonstrated that the carotenoids which are present in egg yolks depended on the carotenoids fed. Mann (1946), and Brown (1938) have subsequently demonstrated that, in general, hens deposit in the egg yolk at least part of any carotenoids consumed. Most of the early work on avian carotenoid metabolism has been done with “total carotenoids” or “total xanthophylls,” or with crude carotenoid extracts and concentrates. However, some work has been done with…
Yolk
Unsaponifiable
Cite
Citations (37)
Maize is an important staple food consumed by millions of people in many countries. Yellow maize naturally contains carotenoids which not only provide provitamin A carotenoids but also xanthophylls, which are known to be important for eye health. This study was aimed at 1) evaluating the effect of saponification during extraction of yellow maize carotenoids, 2) determining the major carotenoids in 36 genotypes of yellow maize by high-performance liquid chromatography with a C30 column, and 3) determining the effect of cooking on the carotenoid content of yellow maize. The major carotenoids in yellow maize were identified as all-trans lutein, cis-isomers of lutein, all-trans zeaxanthin, alpha- and beta-cryptoxanthin, all-trans beta-carotene, 9-cis beta-carotene, and 13-cis beta-carotene. Our results indicated that carotenoid extraction without saponification showed a significantly higher yield than that obtained using saponification. Results of the current study indicate that yellow maize is a good source of provitamin A carotenoids and xanthophylls. Cooking by boiling yellow maize at 100 degrees C for 30 minutes increased the carotenoid concentration, while baking at 450 degrees F for 25 minutes decreased the carotenoid concentrations by almost 70% as compared to the uncooked yellow maize flour.
Saponification
beta-Carotene
Cite
Citations (69)
Yolk
Cite
Citations (5)
Carotene
Cite
Citations (17)
Diets containing plant-food, with a wide variety of phytochemical compounds such as flavonoids, carotenoids, monoterpens, isothiocyanates, and phytosterols, have been associated with health benefit effects. Carotenoids are natural pigments from plants and micro-organisms. Although the nutritional importance has been confined to those possessing pro-vitamin A activity, nowadays other carotenoids such as lycopene, have also emerged as nutritional compounds according to their biological properties. Lycopene is present in tomato, watermelon, papaya, apricot and pink grapefruit, providing tomato and tomato products the highest content in the diet. The health effects of lycopene derived from its free radical scavenging capacity, which is higher to those evaluated in other carotenoids, such as has been described in in vitro and in vivo studies. The epidemiological studies implicate the lycopene with the prevention of cardiovascular diseases and epithelial cancers. This review summarizes the importance of lycopene in the diet, its chemical and biological properties, and health benefit effects, remarking the aspects associated with the presence in tomarto and tomato comsuption.
Phytochemical
Health Benefits
Cite
Citations (7)
Cite
Citations (13)
Certain foods have been touted as providing special benefits in preventing cardiovascular disease. We reviewed the literature supporting cardioprotective effects from cranberries, chocolate, dairy foods, and omega-3 fatty acids. To varying degrees, all four of these categories of food provide demonstrated benefits for heart health. For each food investigated, we provided insight into how they can be incorporated into a healthy lifestyle along with some caveats against their overuse. A balanced, nutritious diet including some of these foods, combined with an active lifestyle, can provide proven benefits for cardiovascular health.
Health Benefits
Cardiovascular Health
Healthy food
Healthy diet
Cite
Citations (0)