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Cristina Martı́nez-Villaluenga
Department of Food Characterization, Quality and Safety, Institute of Food Science,
Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
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ISBN: 978-0-12-823482-2
v
vi Contents
19.2.3 Antidiabetic effect of Moringa oleifera 21.3 Emerging technologies for the
associated to its antioxidant extraction of bioactives 429
activity 389 21.3.1 Pressurized liquid extraction 429
19.3 In vivo antiinflammatory activity of 21.3.2 Microwave-assisted extraction 434
Moringa oleifera 393 21.3.3 Ultrasonic-assisted extraction 435
19.4 Conclusion and future prospects 395 21.3.4 Enzyme-assisted extraction 436
References 395 21.3.5 Supercritical CO2 extraction 437
21.3.6 High voltage electrical
discharge 438
20. Cruciferous vegetables: a mine of 21.3.7 Pulsed electric field 439
phytonutrients for functional and 21.4 Comparative performance 439
nutraceutical enrichment 401 21.5 Combinations 440
Satish Kumar, Shweta Sharma, Vikas Kumar, 21.6 Challenges and future trends 440
Rakesh Sharma, Anamika Minhas and References 441
Revathi Boddu
22. Encapsulation technologies
20.1 Introduction 401 applied to bioactive phenolic
20.2 Cruciferous vegetables and their compounds and probiotics with
significance 402 potential application on chronic
20.3 Crucifer phytochemicals and their
inflammation 447
activity 404
20.4 Nutraceutical significance of the Miriam Ferrer-Sierra, Paloma Rodrı́guez-López,
crucifers 405 Francisco Javier Leyva-Jiménez,
20.4.1 Cabbage 405 Isabel Borras-Linares, Daniela Giacomazza,
20.4.2 Cauliflower 405 Carolina Fredes, Paz Soledad Robert Canales,
20.4.3 Broccoli 408 Antonio Segura-Carretero and
20.4.4 Horseradish 408 Jesús Lozano-Sánchez
20.4.5 Mustard green 408
22.1 Methods 447
20.4.6 Kale 409
22.1.1 Search strategy 447
20.4.7 Arugula 409
22.1.2 Inclusion criteria 447
20.4.8 Kohlrabi 409
22.2 Importance of phenolic encapsulation:
20.4.9 Radish 410
stability, digestion, and absorption 448
20.5 Crucifers their processing and
22.2.1 Stability of phenolic compounds 448
antioxidant potential 410
22.2.2 Digestion and absorption 448
20.6 Recent trends for nutritional
22.2.3 In vitro, in vivo and clinical
improvement of the crucifers 414
trials to study polyphenol
20.6.1 Application of biotechnological
metabolism 449
tools 414
22.3 Encapsulation process applied to
20.6.2 Controlled abiotic stresses to
improve the phenolic bioaccesibility/
enhance the nutraceutical
bioavailability 454
properties 416
22.3.1 Encapsulation of phenolic
20.7 Conclusion and future prospects 418
compounds subject to in vitro
Acknowledgments 418
simulated digestion 454
Conflict of interest 418
22.3.2 In vitro gastrointestinal digestion 459
References 418
22.4 Probiotic encapsulation techniques to
improve the cell viability 463
21. Challenges in the extraction of 22.5 Gut microbiota and polyphenols diet
antiinflammatory and antioxidant interactions: synergistic effects against
compounds from new plant inflammation 465
sources 427 22.5.1 In vitro, in vivo and clinical trials
to study polyphenols—gut
Beatriz Dı́az-Reinoso and Herminia Domı́nguez
microbiota interactions 466
21.1 Introduction 427 22.6 Conclusions 470
21.2 Conventional solvent extraction 428 References 470
Contents xi
26.5 Concluding remarks and future 29. Cancer on fire: role of inflammation
perspectives 540 in prevention and treatment 605
Acknowledgements 540
References 540 Manoj K Pandey, Max Von Suskil,
Robert Chitren, Omar Al-Odat,
Subash C. Jonnalagadda and Bharat B. Aggarwal
27. Role of dietary spices in modulating
inflammation and oxidative stress 545 29.1 Introduction 605
29.2 Inflammatory players and their roles in
Ester S. Oh, Kristina S. Petersen,
tumorigenesis 605
Penny M. Kris-Etherton and Connie J. Rogers
29.2.1 Tumor necrosis factor-α 605
27.1 Introduction 545 29.2.2 Interleukins 607
27.2 Methods 547 29.2.3 Chemokines 607
27.3 Results 547 29.2.4 Inflammatory enzymes 608
27.3.1 Capsicum spp 558 29.2.5 Transcription factor 609
27.3.2 Cardamom 558 29.3 Prevention and treatment of cancers
27.3.3 Cinnamon 559 by targeting inflammatory pathways 610
27.3.4 Cumin 560 29.3.1 Curcumin 612
27.3.5 Dill 560 29.3.2 Capsaicin 612
27.3.6 Fenugreek 561 29.3.3 Diallyl sulfide 613
27.3.7 Garlic 561 29.3.4 Cinnamaldehyde 613
27.3.8 Ginger 562 29.3.5 6-Gingerol 613
27.3.9 Onion 563 29.3.6 Eugenol 613
27.3.10 Oregano 564 29.3.7 Diosgenin 614
27.3.11 Parsley 564 29.3.8 Garcinol 614
27.3.12 Sage 564 29.3.9 Thymoquinone 614
27.3.13 Sesame 565 29.3.10 Quercetin 614
27.3.14 Turmeric 565 29.3.11 Sulforaphane 614
27.3.15 Spice blend 566 29.3.12 α-Pinene 615
27.4 Discussion 567 29.3.13 Piperine 615
27.4.1 Antioxidative effect of spices 567 29.3.14 1,8-Cineole 615
27.4.2 Antiinflammatory effect of spices 568 29.4 Conclusion and future perspective 615
27.5 Conclusion 569 Acknowledgement 616
References 569 Conflict of interest 616
References 616
28. Functional foods, hormesis, and
oxidative stress 581 30. The effects of soya consumption
on glycemic parameters of type 2
Mohammad Alizadeh and Sevana Daneghian
diabetes: potential for functional
28.1 Introduction 581 foods 627
28.2 What is hormesis? 581
Longli Zhou, Alan Javier Hernández-Álvarez,
28.3 Stressor-mediated pathways and
Christine Boesch and Caroline Orfila
disease 582
28.3.1 Endoplasmic reticulum stress 582 30.1 Introduction 627
28.3.2 Mitochondria and oxidative stress 582 30.1.1 Glycemic markers of type 2
28.3.3 KEAP1/NRF2/ARE pathway 583 diabetes mellitus 627
28.3.4 NF-kB signal pathway 584 30.1.2 Dietary approaches in type 2
28.3.5 Heat shock proteins 584 diabetes mellitus 627
28.3.6 Autophagy 585 30.1.3 Soya: an ancient food for
28.4 Antioxidants and related food sources modern times 628
(prooxidants or antioxidants) 586 30.2 Soya intake and type 2 diabetes
28.4.1 Hormetins 586 mellitus 630
28.5 Conclusion and future prospects 595 30.2.1 Evidence from epidemiological
References 595 studies 630
Contents xiii
Claudia Abeijón-Mukdsi Center of Reference for Jalles Arruda Batista Laboratory of Experimental
Lactobacilli (CERELA) -CONICET, San Miguel de Physiopharmacology, LAFFEX—Parnaiba Delta
Tucumán, Tucumán, Argentina Federal University, Parnaiba, PI, Brazil
Bharat B. Aggarwal Inflammation Research Center, San Oumaima Ben-Romdhane Unit of “Related Risks to
Diego, CA, United States Environmental Stresses, Control and Prevention”
Department of Biology, Faculty of Sciences of
Aqsa Akhtar School of Food and Agricultural Sciences,
Bizerte, University of Cartage, Zarzouna, Tunisia
University of Management and Technology, Lahore,
Pakistan Revathi Boddu Department of Food Technology and
Nutrition, School of Agriculture, Lovely Professional
Mohammad Alizadeh Food and Beverages Safety University, Phagwara, Punjab, India
Research Center, Urmia University of Medical
Sciences, Urmia, Iran Christine Boesch Nutritional Sciences and Epidemiology
Group, School of Food Science and Nutrition, University
Omar Al-Odat Department of Biomedical Sciences, of Leeds, Leeds, United Kingdom
Cooper Medical School of Rowan University,
Camden, NJ, United States; Department of Chemistry Isabel Borras-Linares Center of Research and
and Biochemistry, Rowan University, Glassboro, NJ, Development of Functional Food, Health Science
United States Technological Park, Granada, Spain
Lourdes Amigo Institute of Food Science Research Paz Soledad Robert Canales Department of Food
(CIAL, CSIC-UAM, CEI UAM+CSIC), Department Science, Technology and Chemistry, Faculty of
of Bioactivity and Food Analysis, Madrid, Spain Chemical and Pharmaceutical Sciences, University of
Chile, Santiago de Chile, Chile
Estefanı́a Andrada Center of Reference for Lactobacilli
(CERELA) -CONICET, San Miguel de Tucumán, Robert Chitren Department of Biomedical Sciences,
Tucumán, Argentina; Faculty of Agronomy and Cooper Medical School of Rowan University,
Zootechnics, National University of Tucumán, Camden, NJ, United States; Department of Chemistry
Tucumán, Argentina and Biochemistry, Rowan University, Glassboro, NJ,
United States
Andrea Araiza-Calahorra School of Food Science &
Ivana M. Cotabarren Chemical Engineering
Nutrition, University of Leeds, Leeds, United Kingdom
Department—National University of the South, Bahı́a
Waqas Asghar School of Food and Agricultural Blanca, Argentina; Pilot Plant of Chemical
Sciences, University of Management and Technology, Engineering (PLAPIQUI, UNS-CONICET), Bahı́a
Lahore, Pakistan Blanca, Argentina
Sadia Aslam School of Food and Agricultural Sciences, Edith-Oliva Cuevas-Rodrı́guez Faculty of Chemistry
University of Management and Technology, Lahore, and Biological Sciences, Autonomous University of
Pakistan Sinaloa, Culiacán, Sinaloa, Mexico
Javier Ávila-Román Department of Biochemistry and Graziela Biude da Silva Duarte Faculty of
Biotechnology, Universitat Rovira i Virgili, Pharmaceutical Science, University of São Paulo, São
Tarragona, Spain Paulo, SP, Brazil
Jana Baranda Molecular Immunonutrition Group, Sevana Daneghian Food and Beverages Safety Research
Madrid Institute for Advanced Studies in Food Center, Urmia University of Medical Sciences, Urmia,
(IMDEA-Food), Madrid, Spain Iran
xv
xvi List of contributors
Diva de Aguiar Magalhães Laboratory of Experimental Carolina Fredes Department of Health Sciences,
Physiopharmacology, LAFFEX—Parnaiba Delta Nutrition and Dietetics Career, Faculty of Medicine,
Federal University, Parnaiba, PI, Brazil Pontificia Universidad Católica de Chile, Santiago,
Alie de Boer Food Claims Centre Venlo, Campus Venlo, Chile
Maastricht University, Venlo, The Netherlands Anca C. Fărcaş Faculty of Food Science and
Tarcisio Vieira de Brito Laboratory of Experimental Technology, University of Agricultural Sciences and
Physiopharmacology, LAFFEX—Parnaiba Delta Veterinary Medicine Cluj-Napoca, Cluj-Napoca,
Federal University, Parnaiba, PI, Brazil Romania
Antonio Kleiton de Sousa Laboratory of Experimental Morena Gabriele Institute of Agricultural Biology and
Physiopharmacology, LAFFEX—Parnaiba Delta Biotechnology, National Research Council, Pisa, Italy
Federal University, Parnaiba, PI, Brazil Sara Garcı́a-Gil Department of Pharmacology,
Universidad de Seville, Seville, Spain
Fernando Mesquita de Sousa de Lima Laboratory of
Experimental Physiopharmacology, LAFFEX— Paula Garcı́a-Ibañez Aquaporins Research Group, Plant
Parnaiba Delta Federal University, Parnaiba, PI, Brazil Nutrition Department, CEBAS-CSIC, University
Campus of Espinardo, Murcia, Spain
Zoriţa M. Diaconeasa Faculty of Food Science and
Technology, University of Agricultural Sciences and Aurora Garcı́a-Tejedor Valencian International
Veterinary Medicine Cluj-Napoca, Cluj-Napoca, University (VIU), Valencia, Spain
Romania Paola Gauffin-Cano Center of Reference for
Beatriz Dı́az-Reinoso CITI-University of Vigo, Galician Lactobacilli (CERELA) -CONICET, San Miguel de
Technological Park, Ourense, Spain Tucumán, Tucumán, Argentina
Herminia Domı́nguez Department of Chemical Daniela Giacomazza Biophysic Institute, National
Engineering, University of Vigo, Faculty of Science, Research Council, Palermo, Italy
Campus Ourense, Ourense, Spain Ana M. Gil Department of Chemistry and CICECO-
André Luiz dos Reis Barbosa Laboratory of Aveiro Institute of Materials, University of Aveiro,
Experimental Physiopharmacology, LAFFEX— Campus Universitário de Santiago, Aveiro, Portugal
Parnaiba Delta Federal University, Parnaiba, PI, Juan Antonio Giménez-Bastida Laboratory of Food and
Brazil Health, Research Group on Quality, Safety and
Francisc V. Dulf Faculty of Agriculture, University of Bioactivity of Plant Foods, Department of Food
Agricultural Sciences and Veterinary Medicine Cluj- Science and Technology, CEBAS-CSIC, Murcia,
Napoca, Cluj-Napoca, Romania Spain
Samuel Fernández-Tomé Health Research Institute of Ilkay Gok Faculty of Applied Sciences, Istanbul Okan
the University Hospital La Princesa (IIS-IP), CIBER University, Istanbul, Turkey
of Hepatic and Digestive Diseases (CIBEREHD), Jaime González-Romero University of Granada,
Autonomous University of Madrid (UAM), Madrid, Departmen of Nutrition and Food Science, Campus of
Spain Cartuja, Granada, Spain
Helena Ferreira Universidade Católica Portuguesa, Francisco M. Goycoolea School of Food Science &
CBQF - Centro de Biotecnologia e Quı́mica Fina – Nutrition, University of Leeds, Leeds, United
Laboratório Associado, Escola Superior de Kingdom
Biotecnologia, Porto, Portugal
Eduardo Jesús Guerra-Hernández University of
Miriam Ferrer-Sierra Department of Food Science and Granada, Departmen of Nutrition and Food Science,
Nutrition, University of Granada, Campus Campus of Cartuja, Granada, Spain
Universitario Granada, Spain
Alan Javier Hernández-Álvarez Nutritional Sciences
Jakub Fichna Department of Biochemistry, Faculty of and Epidemiology Group, School of Food Science and
Medicine, Medical University of Lodz, Lodz, Poland Nutrition, University of Leeds, Leeds, United
Melinda Fogarasi Faculty of Food Science and Kingdom
Technology, University of Agricultural Sciences and Blanca Hernández-Ledesma Department of Bioactivity
Veterinary Medicine Cluj-Napoca, Cluj-Napoca, and Food Analysis, Institute of Food Science Research
Romania (CIAL, CSIC-UAM, CEI-UAM+CSIC), Madrid, Spain
List of contributors xvii
Marı́a Inés Isla Faculty of Natural Sciences and Miguel Biotechnology and Microbiology, Institute of Food
Lillo Institute, National University of Tucumán, Science Research (CIAL), CSIC-UAM, Madrid, Spain
Institute of Bioprospecting and Plant Physiology,
Cristina Martı́nez-Villaluenga Institute of Food Science,
National Council for Scientific and Technical
Technology and Nutrition (ICTAN-CSIC), Department
Research, San Lorenzo, Argentina
of Food Characterization, Quality and Safety, Madrid,
Marı́a Dolores Jiménez-Gordillo Department of Spain
Pharmacology, Pediatrics and Radiology, Universidad
Roxana Medina Center of Reference for Lactobacilli
de Sevilla, Seville, Spain
(CERELA) -CONICET, San Miguel de Tucumán,
Subash C. Jonnalagadda Department of Chemistry and Tucumán, Argentina; Faculty of Agronomy and
Biochemistry, Rowan University, Glassboro, NJ, Zootechnics, National University of Tucumán,
United States Tucumán, Argentina
Nauman Khalid School of Food and Agricultural Anamika Minhas Department of Food Technology and
Sciences, University of Management and Technology, Nutrition, School of Agriculture, Lovely Professional
Lahore, Pakistan University, Phagwara, Punjab, India
Penny M. Kris-Etherton Department of Nutritional Martin Mondor Saint-Hyacinthe Research and
Sciences, The Pennsylvania State University, Development Centre, Agriculture and Agri-Food
University Park, PA, United States Canada, Quebec, Canada; Institute of Nutrition and
Satish Kumar Department of Food Science and Functional Foods (INAF), Université Laval, Quebec,
Technology, Dr. Y. S. Parmar University of Canada
Horticulture and Forestry, Nauni, Solan, India Antonia Montilla Chemistry and Functionality of
Vikas Kumar Department of Food Technology and Carbohydrates and Derivatives, Institute of Food
Nutrition, School of Agriculture, Lovely Professional Science Research, CIAL (CSIC-UAM), CEI (UAM
University, Phagwara, Punjab, India +CSIC) Madrid, Spain
Jose Moises Laparra Molecular Immunonutrition M. Morante Molecular Immunonutrition Group, Madrid
Group, Madrid Institute for Advanced Studies in Food Institute for Advanced Studies in Food (IMDEA-
(IMDEA-Food), Madrid, Spain Food), Madrid, Spain
Karin G.M. Lenssen Food Claims Centre Venlo, Diego A. Moreno Phytochemistry and Healthy Foods
Campus Venlo, Maastricht University, Venlo, The Lab (LabFAS), Department of Food Science and
Netherlands Technology, CEBAS-CSIC, University Campus of
Francisco Javier Leyva-Jiménez Center of Research Espinardo-25, Murcia, Spain
and Development of Functional Food, Health Science Virginia Motilva Department of Pharmacology,
Technological Park, Granada, Spain Universidad de Seville, Seville, Spain
Jesús Lozano-Sánchez Department of Food Science and Nerea Muñoz-Almagro Chemistry and Functionality of
Nutrition, University of Granada, Campus Carbohydrates and Derivatives, Institute of Food
Universitario, Granada, Spain; Center of Research and Science Research, CIAL (CSIC-UAM), CEI (UAM
Development of Functional Food, Health Science +CSIC) Madrid, Spain
Technological Park, Granada, Spain Joaquı́n Navarro del Hierro Department of Production
Antonela Marquez Center of Reference for Lactobacilli and Characterization of Novel Foods, Institute of Food
(CERELA) -CONICET, San Miguel de Tucumán, Science Research (CIAL) (CSIC-UAM), Madrid,
Tucumán, Argentina Spain; Departmental Section of Food Science, Faculty
Diana Martin Department of Production and of Science, Universidad Autónoma de Madrid (UAM),
Characterization of Novel Foods, Institute of Food Madrid, Spain
Science Research (CIAL) (CSIC-UAM), Madrid, Ester S. Oh Department of Nutritional Sciences, The
Spain; Departmental Section of Food Science, Faculty Pennsylvania State University, University Park, PA,
of Science, Universidad Autónoma de Madrid (UAM), United States
Madrid, Spain Caroline Orfila Nutritional Sciences and Epidemiology
Adolfo J. Martinez-Rodriguez Food Microbiology and Group, School of Food Science and Nutrition,
Biocatalysis Group (MICROBIO), Department of University of Leeds, Leeds, United Kingdom
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