NUTRIENTS AND HEALTH BENEFITS OF VEGETABLES
Presented by
PELIN B. BELINO, PhD. ,RND
Professor 2
Benguet State University
TOPIC OUTLINE
I. Nutrient Content Vegetables
II. Health Benefits of Vegetables
111. Functional Properties of
Vegetables
NUTRIENTS AND HEALTH BENEFITS OF VEGETABLES
Why is it important to eat vegetables?
Eating vegetables provides health benefits – people who eat more vegetables and fruits as part of an overall healthy diet are likely to have a reduced risk of some chronic diseases
Vegetables provide nutrients vital for health and maintenance of your body
NUTRIENTS AND HEALTH BENEFITS OF VEGETABLES
Nutrients
Most vegetables are naturally low in fat and calories. None have cholesterol
Vegetables are important sources of many nutrients, including potassium, folate (folic acid), vitamin A, vitamin C, and dietary fiber
NUTRIENTS AND HEALTH BENEFITS OF VEGETABLES
Diets rich in potassium may help to maintain healthy blood pressure
Vegetable sources of potassium include white beans, tomato products (paste, sauce, and juice), beet greens, soybeans, lima beans, spinach, lentils, and kidney beans, leafy green vegetables
NUTRIENTS AND HEALTH BENEFITS OF VEGETABLES
Dietary fiber from vegetables, as part of an overall healthy diet, helps reduce blood cholesterol levels and may lower risk of heart disease
Fiber is important for proper bowel function. It helps reduce constipation and diverticulosis. Fiber-containing foods such as vegetables help provide a feeling of fullness with fewer calories
NUTRIENTS AND HEALTH BENEFITS OF VEGETABLES
Folate (folic acid) helps the body form red blood cells. Women of childbearing age who may become pregnant should consume adequate folate from foods, and in addition 400 mcg of synthetic folic acid from fortified foods or supplements
This reduces the risk of neural tube defects, spina bifida, and anencephaly during fetal development
NUTRIENTS AND HEALTH BENEFITS OF VEGETABLES
Vitamin A keeps eyes and skin healthy and helps to protect against infections
Vitamin C helps heal cuts and wounds and keeps teeth and gums healthy
Vitamin C aids in iron absorption
HEALTH BENEFITS OF VEGETABLES
Eating a diet rich in vegetables and fruits as part of an overall healthy diet may reduce risk for heart disease, including heart attack and stroke
Eating a diet rich in some vegetables and fruits as part of an overall healthy diet may protect against certain types of cancers
HEALTH BENEFITS OF VEGETABLES
Diets rich in foods containing fiber, such as some vegetables and fruits, may reduce the risk of heart disease, obesity, and type 2 diabetes.
Eating vegetables and fruits rich in potassium as part of an overall healthy diet may lower blood pressure, and may also reduce the risk of developing kidney stones and help to decrease bone loss
HEALTH BENEFITS OF VEGETABLES
Eating foods such as
vegetables that are
lower in calories per
cup instead of some
other higher-calorie
food may be useful in helping to lower calorie intake
FUNCTIONAL PROPERTIES OF VEGETABLES
Functional foods are foods that provide physiological benefits beyond that of simply meeting nutrient needs
Functional foods are unmodified whole foods that naturally contain substances that provide a physiological benefit beyond that provided by the nutrients they contain
Some foods are considered functional because they are good sources of phytochemicals
What are Phytochemicals?
Phytochemicals refer to the chemicals found in plants
Many of these have health-promoting properties and are associated with reductions in the risk of cancer and other degenerative diseases
Some act as antioxidants, some affect the activity of enzymes or hormones, others work by other mechanisms
What are Phytochemicals?
Many phytochemicals have an anti-carcinogenic (anti-cancer) action by:
1. Slowing cell proliferation (division) by interfering with cell cycle
2. Inducing apoptosis (cell suicide)
3. Inhibiting phase 1 enzymes (enzymes that convert harmless substances into carcinogens)
4. Inducing phase 2 enzymes (enzymes that can attach carcinogens to molecules that facilitate speedy excretion
FUNCTIONAL PROPERTIES I. FLOWER VEGETABLES
BROCCOLI (Brassica oleraceae L. var.italica)
Broccoli is rich in fiber, provitamin A carotenoids, and vitamins C and K
Functional Properties
Cruciferous vegetables contain phytochemicals which help create immune and antioxidant support in the body by inducing extra protection of the enzymes involved in detoxifying carcinogens and flushing them out of the body
Broccoli is an important source of Vitamin K, which helps prevent stomach and colon cancer
Functional Properties
1. Carotenoids (ά-carotene, β-carotene, β-cryptoxanthin, lutein, zeaxanthin)
Carotenoids are phytochemicals that have antioxidant properties
The intake of carotenoid-containing fruits and vegetables has been associated with a reduced risk of certain cancers, cardiovascular disease, and age-related eye diseases such as cataracts and macular degeneration
The antioxidant properties of carotenoids are believed to be responsible for some of these effects
Functional Properties
Beta-carotene is the best known carotenoid
The carotenoids lutein and zeaxanthin are most strongly associated with reduced risk of macular degeneration - the leading cause of severe vision loss in people over age 60. It occurs when the small central portion of the retina, known as the macula, deteriorates
Functional Properties
2. Glucosinolates (Glucobrassicin)
The consumption of cruciferous vegetables has been associated with a reduced risk of cancer of the lung, stomach, colon and rectum and also reduced risk of coronary heart disease
These effects have been attributed to their high concentration of glucosinolates
Functional Properties
Glucosinolates convert to isothiocyanates (contain sulfur) when vegetables containing them are cut
Isothiocyanates can reduce poisonous effects of carcinogens and act by inhibition of cell proliferation and induction of apoptosis
They act against cancer by phase 2 enzyme induction
Brocolli and cabbage show the greatest protection against bladder cancer
Functional Properties a. Sulfur-Contaning Phytochemicals Isothiocyanates (sulphoraphane), and
dithiolthiones stimulate the activity of enzymes that detoxify carcinogens
It causes cell cycle arrest and apoptosis of cancer cells
It is shown to produce D-glucarolactone, a significant inhibitor of breast cancer
Isothiocyanates present in broccoli may help to reduce the carcinogenic effects of cigarette smoke
Functional Properties
Mechanisms to inhibit cancer cells Some produce beneficial changes in gene
expression, thus altering levels of key proteins and enzymes, while others inhibit cell adhesion, spread, and invasion
Scientists have shown that the cruciferous vegetable compound phenethyl isothiocyanate (PEITC) directly inhibits a tumora€TMs ability to supply itself with blood. This interruption of angiogenesis (growth of new blood vessels) is considered an important cancer-fighting mechanism
Functional Properties
Sulforaphane is a phytonutrient that stimulates the formation and function of 'phase II' enzymes. These enzymes have been identified as being responsible for processing and removing cancer-causing substances from cells under experimental conditions. It is speculated that these phase II enzymes may be able to perform this function in the human body
Functional Properties
Sulforaphane induces cancer cells to commit cellular suicide, while other compounds particularly 13C (Indole-3-carbinol)
or its condensation product diindolyl- methane (DIM) interrupt the ability of cancer cells to reproduce and DIM affected the expression of large number of genes that are related to the control of carcinogenesis, cell survival, and physiologic behaviors
Functional Properties
The recent finding of a group of researchers in Johns Hopkins University School of Medicine has confirmed that in laboratory tests, sulforaphane killed Helicobacter pylori, bacteria that cause stomach ulcers and often fatal stomach cancers
They also showed it can kill the bacterium whether it is inside or outside cells
Functional Properties
The protective effect of these phytochemicals may arise from their ability to inhibit the carcinogen-activating phase 1 liver enzymes, while inducing the carcinogen-detoxifying phase II enzymes
The critically important phase II enzymes convert dangerous compounds, such as toxins, hormones, and xenoestrogens (estrogen-like compounds from the environment), into less toxic compounds that can safely be eliminated by the body
Functional Properties
b. Indoles (Indole-3-carbinol)
This is the most important indole in broccoli. It inhibits the human papilloma virus (HPV), which can cause uterine cancer
It also blocks estrogen receptors in breast cancer cells
It induces cell cycle arrest and apoptosis of breast and prostate cancer cells
Functional Properties
The substance indole-3-carbinol (I3C) contained in broccoli and other cruciferous vegetables was found in preliminary research that it affected the metabolism of estrogen in a way that might protect against breast and other female cancers, an idea supported by animal and test tube research
Scientists demonstrated that I3C interferes with breast cancer cell proliferation by altering the size of a protein associated with cellular reproduction. As a result, cellular division grinds to a halt
FUNCTIONAL PROPERTIES I. FLOWER VEGETABLEs
CAULIFLOWER (Brassica oleracea L. var. botrytis L.)
Functional Properties
1. Glucosinolates (Glucobrassicin)
• They act against cancer by phase 2 enzyme induction
a. Sulfur-Contaning Phytochemicals
Isothiocyanates (sulphoraphane), and dithiolthiones stimulate the activity of enzymes that detoxify carcinogens
Functional Properties
Sulphoraphane, an isothiocyanate is particularly effective at boosting the activity of enzyme systems that detoxify carcinogens, and it has been shown to protect animals from breast cancer
It causes cell cycle arrest and apoptosis of cancer cells
It is shown to produce D-glucarolactone, a significant inhibitor of breast cancer
II. ROOTS ANDTUBERS
CARROTS (Daucus carota L.)
Functional Properties
1. Terpenol
Terpenol gives carrot flavor to carrots
It causes cell cycle arrest in cancer cells
2. Carotenoids- Beta-carotene
Beta-carotene's anti-inflammatory effects may reduce the severity of conditions like asthma, osteoarthritis, and rheumatoid arthritis, which all involve inflammation
Functional Properties
Large scale studies have shown low blood levels of carotenoids correspond with greater cancer risk
Researchers have found that carotenoids can inhibit the growth of certain types of breast cancer cells, skin cancer cells, lung cancer and stomach cancer (Kiani)
Functional Properties
Although epidemiological studies have shown reduced lung cancer incidence among those with high plasma serum levels of beta-carotene, some large intervention studies showed an increased incidence of lung cancer among smokers taking beta-carotene supplements
Functional Properties
Beta-carotene is shown to be:
• a weak antioxidant, but strong against
singlet oxygen
• boost the activity of natural killer (NK)
immune cells
• stimulate DNA repair enzymes
• give better cornea protection against
UV light than lycopene
Functional Properties
3. Soluble Fiber
This may reduce the risk of coronary heart disease (CHD)
It also reduces both cholesterol and triglyceride levels
II. ROOTS AND TUBERS RADISH (Raphanus sativus L.)
RADISH (Raphanus sativus L.)
Functional Properties
1. Isothiocyanates Isothiocyanates are responsible for the hotness of
horseradish, radish and mustard Sulphoraphane, an isothiocyanate is particularly
effective at boosting the activity of enzyme systems that detoxify carcinogens, and it has been shown to protect animals from breast cancer
It causes cell cycle arrest and apoptosis of cancer cells
It is shown to produce D-glucarolactone, a significant inhibitor of breast cancer
Functional Properties
2. Carotenoids-Beta- carotene
Radish leaves are rich in carotenoids, particularly beta-carotene
Researchers have found that carotenoids in dark green leafy vegetables can inhibit the growth of certain types of breast cancer cells, skin cancer cells, lung cancer and stomach cancer
II. ROOTS ANDTUBERS
SUGAR BEETS/BEETROOT
(Beta vulgaris)
Functional Properties
1. Betaine (Trimethylglycine)
Betaine is found in beets
It is capable of removing pro-atherosclerotic protein homocysteine from the body
●An elevated plasma level of homocysteine has long been known as an independent predictor of cardiovascular disease
III. FRUIT VEGETABLES BELL (SWEET) PEPPER (Capsicum annuum L.)
Functional Properties
1. P- Coumaric Acid (Para-Coumeric Acid)
Para-Coumeric Acid is high in red and green bell peppers
It is a flavonoid precursor
It is an antioxidant for the colon mucosa. This binds with nitric acid and its derivatives before they combine with protein amines to form nitrosamine
Functional Properties
2. Chlorogenic Acid
Chlorogenic acid is very high in tomatoes and bell peppers
It is most frequently an ester of caffeic acid. Caffeic acid reduces mutagenicity of polycyclic aromatic hydrocarbons
It has an antioxidant activity. Caffeic acid can regenerate oxidized Vitamin E
Functional Properties
3. Beta-carotene (in red bell peppers)
Beta-carotene’s anti-inflammatory effects may reduce the severity of conditions like asthma, osteoarthritis, and rheumatoid arthritis, which involve inflammation
III. FRUIT VEGETABLES TOMATOES
(Lycopersicon esculentum Mill.)
Functional Properties 1. Carotenoids- Lycopene Lycopene, the carotenoid that gives
tomatoes their red color, is a potent scavenger of oxygen radicals
Studies have shown that the processing of tomatoes and of tomato products, such as sauces, soups and juices, increases the bioavailability of lycopene. The bioavailability from tomato paste is nearly four times greater than from fresh tomatoes
Lycopene accounts for nearly half the total carotenoids in the blood serum
Functional Properties Lycopene
It is a powerful antioxidant which reduces damage to DNA and proteins
It gives better skin protection against UV light than beta-carotene
It is concentrated in the skin, testes, adrenal and prostate where it protects against cancer
It can reduce LDL cholesterol levels
It suppresses insulin-like growth factor (IGF-I) that stimulates tumor growth
Functional Properties
Several studies have linked the consumption of tomatoes and tomato products with a decreased risk of these diseases:
1. Lung, bladder, cervix, skin, breast , prostate and colorectal cancers because of their anti-oxidant and anti-proliferative properties
2. Cardiovascular disease, because they may inhibit cholesterol synthesis and enhance LDL (bad cholesterol) degradation
Functional Properties Tomato Bioactive Components and Modes
of Action • Tomatoes contain many bioactive components,
including those that act as antioxidants, such as the vitamins C and E, and many carotenoids
• Lycopene is the most efficient carotenoid at scavenging singlet oxygen and reactive oxygen species
• The antioxidant effect of lycopene is potentially beneficial in disease prevention for both CVD and prostate cancer
Functional Properties
In regard to CVD, lycopene and tomatoes could possibly reduce the disease development by reducing inflammation, inhibiting cholesterol synthesis, or improving immune function
The proposed mechanism of action of lycopene in prostate cancer prevention includes inhibition of proliferation, anti-androgen and antigrowth factor effects
Functional Properties
Research conducted showed that the lycopene supplemented group had less cancer at the surgical margins and in extraprostatic tissues, smaller tumors, and an 18% reduction in prostate specific antigen (PSA) levels, whereas the control group’s PSA levels increased by 14%
Lycopene treatment was also found to increase expression of connexin 43 in cancerous prostate tissue. Connexin 43 is a recognized tumor suppressor gene, which can increase gap junction communication and therefore suppress overgrowth of cells
Functional Properties
2. Chlorogenic Acid
Chlorogenic acid is very high in tomatoes and bell peppers
It has an antioxidant activity
III. FRUIT VEGETABLES SQUASH (Cucurbita maxima)
SQUASH (Cucurbita maxima)
Functional Properties
1. Carotenoids- Beta-carotene
Beta-carotene is an antioxidant which can help reduce oxidative damage done by free radicals in the body
Antioxidant vitamins may prevent or protect against cancer, cardiovascular disease, asthma, pulmonary function problems, diabetes and weight loss
They may also protect eyesight, help protect the brain, and promote gastrointestinal health
III. FRUIT VEGETABLES BITTERMELON
BITTERMELON (MOMORDITA charantia L)
Functional Properties
1. Charantin Bitter melon, also known as balsam pear, is a
tropical vegetable has been used extensively in folk medicine as a remedy for diabetes
The blood sugar lowering action of the fresh juice or extract of the unripe fruit has been clearly established in both experimental and clinical studies
Bitter melon is composed of several compounds with confirmed anti-diabetic properties
Charantin, extracted by alcohol, is a hypoglycaemic agent
Functional Properties
2. Polypeptide-P or p-insulin
The fruit of bitter melon contains several compounds that contribute to its success: saponins, proteins, and a polypeptide called “p-insulin”
Momordica contains an insulin-like polypeptide, polypeptide-P, which lowers blood sugar levels when injected subcutaneously into type 1 diabetic patients
The oral administration of 50-60 ml of the juice has shown good results in clinical trials
Functional Properties
p-insulin
Some scientists suggest that this botanical may help inhibit the absorption of sugar into cells without driving insulin levels to unstable levels (Raman, 1996)
Furthermore, its juice was shown in one study to enhance glucose tolerance in 73% of the participants evaluated
Functional Properties Toxic Effects
Excessively high doses of bitter melon juice can cause abdominal pain and diarrhea
Small children or anyone with hypoglycemia should not take bitter melon, since this herb could theoretically trigger or worsen low blood sugar, or hypoglycemia
Furthermore, diabetics taking hypoglycemic drugs or insulin should use bitter melon with caution, as it may potentiate the effectiveness of the drugs, leading to severe hypoglycemia
IV. LEAFY VEGETABLES CABBAGE
(Brassica oleracea L. var. capitata L)
Functional Properties
1. Glucosinolates (Glucobrassicin)
Glucosinolates convert to isothiocyanates (contain sulfur) and indoles (contain no sulfur) when vegetables containing them are cut
They are high in cruciferous vegetables, particularly cauliflower and cabbage and to a lesser extent in broccoli
They act against cancer by phase 2 enzyme induction. Brocolli and cabbage show the greatest protection against bladder cancer
Functional Properties
Glucosinolates may prevent cancer by acting as metabolic detoxicants to facilitate alteration and excretion of cell carcinogens
Glucosinolate-derived indole compounds are inducers of liver and intestinal enzymes that reduced tumor formation in rats
Functional Properties
a. Sulfur-Contaning Phytochemicals
Isothiocyanates (sulphoraphane), and dithiolthiones, all contain sulfur in their structure
These classes stimulate the activity of enzymes that detoxify carcinogens
Functional Properties
b. Indoles (Indole-3-carbinol).
It inhibits the human papilloma virus (HPV), which can cause uterine cancer
It also blocks estrogen receptors in breast cancer cells
It induces cell cycle arrest and apoptosis of breast and prostate cancer cells
Functional Properties
2. Soluble Fiber
May reduce the risk of coronary heart disease (CHD) and reduce both cholesterol and triglyceride levels
Anti-nutrients
Isothiocyanates are goitrogenic in animals and people if consumed in sufficient quantities
IV. LEAFY VEGETABLES RED CABBAGE
(Brassica oleracea L. var. capitata L.)
Functional Properties 1. Glucosinolates
a. Isothiocyanates (sulphoraphane), and dithiolthiones
•Sulphoraphane, an isothiocyanate is particularly effective at boosting the activity of enzyme systems that detoxify carcinogens, and it has been shown to protect animals from breast cancer
•It causes cell cycle arrest and apoptosis of cancer cells. Sulphoraphane is a strong inducer of the phase II enzymes responsible for anticarcinogenic activities
•It shown to produce D-glucarolactone, a significant inhibitor of breast cancer
Functional Properties 2. Flavonoids ( Anthocyanin)
Purple cabbage and other purple-or red-pigmented cole crops contain various anthocyanins
One of the most important types of flavonoids is the anthocyanin, which are pigments that give blue and red colors to blueberries, raspberries, and red cabbage
Functional Properties
2. Flavonoids ( Anthocyanin) These compounds are strong antioxidants
and have anticancer properties and protect against cardiovascular disease by inhibiting the oxidation of LDL cholesterol and affecting platelet function
Flavonoids scavenge free radicals by forming a stable radical that can react with another flavonoid radical to produce two-nonradicals
Functional Properties
The phytochemical called anthocyanidins can neutralize free radical damages to the collagen matrix of cells and tissues that can induce glaucoma, peptic ulcers, varicose veins, hemorrhoids, cataracts, heart disease and cancer
Anthocyanins can improve the wholeness of support structures in the veins and the entire vascular system
Functional Properties
These are some benefits of flavonoids:
bolsters cellular antioxidant defenses
may contribute to maintenance of brain function
may contribute to maintenance of heart health
neutralizes free radicals
may contribute to maintenance of urinary tract health
IV. LEAFY VEGETABLES LEAF AMARANTH
(Amaranthus viridis L.)
Functional Properties
1. Chlorophyll
Chrorophyll is the most abundant pigment in plants
It is the principal light-absorbing pigment in photosynthesis
It forms tight molecular complexes with some carcinogens: aflatoxin-B1, polyaromatic hydrocarbons (tobacco smoke) and heterocyclic amines (cooked meat)
Anti-nutrients
Their moderately high content of oxalic acid inhibits the absorption of calcium and zinc, and also means that they should be avoided or eaten in moderation by people with kidney disorders, gout, or rheumatoid arthritis
Reheating cooked amaranth greens is often discouraged, particularly for consumption by small children, as the nitrates in the leaves can be converted to nitrites, similarly to spinach
IV. LEAFY VEGETABLES HORESERADISH
(Moringa oleifera Lam)
Functional Properties
1. Isothiocyanates
Isothiocyanates are responsible for the hotness of horseradish, radish and mustard
2. Chlorophyll
It forms tight molecular complexes with some carcinogens: aflatoxin-B1, polyaromatic hydrocarbons (tobacco smoke) and heterocyclic amines (cooked meat)
Functional Properties 3. Carotenoids- Beta-carotene, Lutein
and Xanthin
•Lutein and zeaxanthin constitute about half of all carotenoids in the retina. Lutein and zeaxanthin are the only carotenoids in the macula of the eye
•This is found to protect the eye from macular degeneration and cataracts
It is also shown to protect against colon cancer
Functional Properties
4. Flavonoids- Quercetin and Kaempferol
In various epidemiological studies and clinical trials, consumption of quercetin have been associated with a reduced risk of heart disease and improved cardiovascular health
Quercetin and resveratrol provide important synergistic benefits for the heart
IV. LEAFY VEGETABLES LEAF MUSTARD (Brassica juncea L.)
Functional Properties
Dark green leafy vegetables include spinach, kale, romaine lettuce, leaf lettuce, mustard greens, collard greens, chicory and Swiss chard are excellent sources of fiber, folate and a wide range of carotenoids which seem to help prevent cancer by acting as antioxidant
Functional Properties
1. Isothiocyanates
2. Chlorophyll
• forms tight molecular complexes with some carcinogens: aflatoxin-B1, polyaromatic hydrocarbons (tobacco smoke) and heterocyclic amines (cooked meat)
IV. LEAFY VEGETABLES SPINACH (Spinacia oleracea L.)
Functional Properties
1. Carotenoids- Beta-carotene, Lutein and Zeaxanthin
Lutein is in highest concentrations in spinach, watercress and parsely
Lutein and zeaxanthin constitute about half of all carotenoids in the retina. Lutein and zeaxanthin are the only carotenoids in the macula of the eye
This is found to protect the eye from macular degeneration and cataracts
It is also shown to protect against colon cancer
Functional Properties
2. Chlorophyll
Chrorophyll is the most abundant pigment in plants
It is the principal light-absorbing pigment in photosynthesis
It forms tight molecular complexes with some carcinogens: aflatoxin-B1, polyaromatic hydrocarbons (tobacco smoke) and heterocyclic amines (cooked meat)
IV. LEAFY VEGETABLES WATERCRESS Nasturtium officinale R.
Br. (Rorippa nasturtium aqauticum L. Hayek)
Functional Properties
1. Phenethyl Isothiocyanate (PEITC)
Phenethyl isothiocyanate gives bitter taste to watercress
It inhibits tumorigenesis by polycyclic aromatic hydrocarbons
It induces apoptosis by caspase-8 activation
It is found to be particularly good against nitrosamines in tobacco smoke (nitric oxide + nicotine → nitrosamine, main carcinogen of tobacco smoke)
Functional Properties
Watercress is also known to work against other types of cancer
The majority of cancers are caused by the ingestion/inhalation of potentially carcinogenic compounds which result in genetic disruption of cells, causing them to become cancerous
Functional Properties
Certain compounds only become carcinogenic if activated by enzymatic reactions within tissue. This metabolic pathway is often referred to as a phase 1 induction. Free radicals are often produced which in turn initiate phase 2 – a reaction with tissue DNA which can result in uncontrolled replication / tumor development
Functional Properties
PEITC has been shown to inhibit phase 1 enzyme activation
Effectively it stops potential carcinogens becoming carcinogenic
Watercress is one of the richest sources of dietary PEITC
Functional Properties
There are further metabolic pathways implicated in modulating tumor development
The most relevant in this instance is the ability of certain compounds to cause the selective death of cancerous tissue – known as apoptosis
Functional Properties
2. Carotenoid- Lutein and Zeaxanthin
Lutein is in highest concentrations in spinach, watercress and parsely
Lutein and zeaxanthin constitute about half of all carotenoids in the retina
Lutein and zeaxanthin are the only carotenoids in the macula of the eye. This is found to protect the eye from macular degeneration and cataracts
It is also shown to protect against colon cancer
Functional Properties
3. Chlorophyll
Chrorophyll is the most abundant pigment in plants
It is the principal light-absorbing pigment in photosynthesis
It forms tight molecular complexes with some carcinogens: aflatoxin-B1, polyaromatic hydrocarbons (tobacco smoke) and heterocyclic amines (cooked meat)
IV. STEMS AND SHOOTS ASPARAGUS (Asparagus officinalis L.)
Functional Properties
1. Rutin
Rutin is in asparagus, buckwheat and citrus fruits
This is found to strengthen capillary walls
Rutin is also with proven protective properties against radiation as well as anti-hemorrhagic effects
Functional Properties
2. Anthocyanins
Anthocyanins, which give this variety its purplish color, offer protective properties for the cardiovascular system
Their levels increase as the color deepens, as does the amount of rutin.
It also acts as a precursor of B-group vitamins
Functional Properties
3. Saponins
The saponins contained in green asparagus give it its diuretic effect and its high fiber content
It is diuretic because of an acidic substance called asparagine
Functional Properties
4. Antioxidants
Asparagus gives important antioxidants like glutathione (other major antioxidants are vitamins A, C, and E, selenium, melatonin, beta carotene, zinc, and pycnogenol)
Functional Properties
Antioxidants prevent heart disease, lower cancer risk, help keep bones strong, protect vision and immune system, and improve mental function. More importantly, they keep the skin young
Green asparagus is distinguished by its high levels of the antioxidant vitamins A and C
IV. STEMS AND SHOOTS CELERY
(Apium graveolens L. var. dulce Perr.)
Functional Properties
1. 3-n-Butyl Phthalide
Research is showing that the early use of celery as a medicine was not unfounded
3-n-butyl phthalide, one of the components that gives celery its characteristic smell and taste, is especially potent as an anti-tumor agent
Along with the compound sedanolide, an aromatic ingredient also found in celery, 3-n-butyl phthalide significantly reduces the incidence of tumors in laboratory animals
Functional Properties
Other studies suggest that this and other phthalides may also help reduce high cholesterol
Even though it's high in sodium (as vegetables do), celery is also proving to be effective at lowering blood pressure because 3-n-butyl phthalide has been demonstrated to relax the smooth muscles that line blood vessels
Functional Properties
2. Carotenoids- Beta-carotene
Carotenoids neutralize free radicals which may damage cells
This also bolsters cellular antioxidant defenses
Some studies have shown that beta-carotene may be an effective ally against prostate cancer
Functional Properties
3. Dietary Fiber- Insoluble Fiber
Insoluble fiber contributes to maintenance of a healthy digestive tract
It also lowers the risk of colon and breast cancer
IV. STEMS AND SHOOTS RHUBARB (Rheum rhaponticum L.)
Functional Properties
1. Resveratrol
Resveratrol, trans-3,5,4'-trihydroxystilbene, has been found in various plants, including grapes, berries, peanuts and Rheum spp. incl. Rhubarb
Functional Properties
Besides cardioprotective effects, resveratrol exhibits anticancer properties, by its ability to suppress proliferation of a wide variety of tumor cells, including lymphoid and myeloid cancers; multiple myeloma; cancer of the breast, prostate, stomach, colon, pancreas, and thyroid; melanoma; head and neck squamous cell carcinoma; ovarian carcinoma; and cervical carcinoma
Functional Properties
Resveratrol induces apoptosis Apoptosis is a mode of cell death that
differs from necrosis Apoptosis is characterized by
initiation of cell death from the outside of the cell, necrosis is a death mechanism initiated from inside the cell, primarily from the mitochondria
Figure 1 . Various proposed mechanisms of
apoptosis of tumor cells by resveratrol.
Figure 2. Effect of resveratrol on signaling proteins involved in apoptosis
Functional Properties
Resveratrol holds great potential in the prevention and therapy of a wide variety of tumors
Resveratrol has antiproliferative effects through induction of apoptosis in cell lines of various origin such as leukemias and breast, prostate, colon, pancreas, and head and neck carcinomas
Most, but not all, studies indicate that resveratrol does not induce apoptosis in normal cells
Functional Properties
Resveratrol has potential for treating diseases other than cancer and cardiovascular ailments
Howitz et al. found evidence in yeast that resveratrol mimics calorie restriction and thus extends the lifespan by 70%
Anti-nutrients and Toxic Effects in Rhubarb
The leaves contain high concentrations of oxalic acid
Oxalic acid can lock up certain minerals (especially calcium) in the body, leading to nutritional deficiency
Cooking the plant will reduce the concentration of oxalic acid
Anti-nutrients and Toxic Effects
People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition
VI. SEEDS, LEGUMES KIDNEY BEANS,/SNAP BEANS (Phaseolus vulgaricus L.)
Functional Properties
1. Phytosterols ( Beta-sitosterol, stimasterol, and campesterol)
Beta-sitosterol has similar structure to cholesterol.
It is the plant equivalent of animal cholesterol
It decreases cholesterol absorption from the GI tract
Functional Properties
1. Phytosterols ( Beta-sitosterol, stimasterol, and campesterol)
It also reduces cholesterol manufacture by the liver
It slows cancer cell growth (cholesterol is needed for cell membrane)
Inhibition of epithelial cell division may reduce atherosclerosis
VI. SEEDS, LEGUMES SOYBEANS (Glycine max (L) Merr.
Functional Properties
1. Saponins ( Soyasaponins, soyasapogenols)
Saponin binds bile acids and cholesterol in the GI tract to reduce absorption
It is toxic to tumor cells
Found to be effective against colon cancer
It is also an antioxidant
Functional Properties
2. Phytoestrogens ( isoflavones such as genistein, biochanin A and daidzein
Besides scavenging free radicals, some phenolic compounds, often referred to as phytoestrogens, appear to interrupt cancer development and affect health by interfering with the action of the hormone estrogen
Functional Properties
Phytoestrogens include isoflavones (also a flavonoid) and lignins. These compounds are structurally modified by the microflora in the intestines to form compounds that are similar to estrogen
They are suspected of blocking estrogen function by tying up estrogen receptors on cells
Functional Properties
Isoflavones are heterocyclic phenols structurally similar to the estrogenic steroids. Because they are weak estrogens, isoflavones may act as antiestrogens by competing with the more potent, naturally-occurring endogenous estrogens (e.g., 17b-estradiol) for binding to the estrogen receptor
This may explain why populations that consume significant amounts of soy have reduced risk of estrogen-dependent cancer
Functional Properties
Isoflavones, the best known of which is genistein, are found in soybeans and are believed to affect hormone-related cancers, including breast and prostate cancer
They are also hypothesized to decrease hot flashes and other symptoms of menopause
Functional Properties
Genistein is also found to inhibit tyrosine kinases involved in tumorigenesis
It elevates HDL cholesterol and lowers LDL cholesterol
It is a potent antioxidant against superoxide and hydrogen peroxide
It helps in the prevention of bone resorption (osteoporosis) in post-menopausal women
Functional Properties
3. Inositol phosphates ( phytate, inositol, pentaphosphate)
Bind metal ions and prevent them from generating free radicals and protect against cancer
Phytic acid binds minerals, especially calcium and iron. Mineral chelation may reduce free radicals
The iron-binding effect slows cancer growth because cancer cells need iron for growth and reduces cardiovascular disease
This also reduces starch digestion thus lowers blood glucose
Functional Properties
4. Protease Inhibitors
Bind to trypsin and chymotrypsin; decrease growth of cancer cells; inhibit malignant changes in cells; inhibit hormone binding; may aid DNA repair which can slow cancer cell division and help return a cell to its normal state; prevent tumors from releasing proteases that destroy neighboring cells
Functional Properties
5. Resveratrol Resveratrol is a plant protective phytoalexin
produced by grapes, mulberries, peanuts and soy beans.
This compound occurs in two conformational forms – cis and trans-resveratrol. Trans-resveratrol is the preferred functional form
Trans-resveratrol is thought to improve heart health in a number of ways:
•Laboratory experiments in vitro and studies in animals have shown that trans-resveratrol can stop blood platelets from sticking together (platelet aggregation)
Functional Properties
•In one study, scientists investigated the effects of resveratrol on aggregation of platelets isolated from healthy male volunteers
•Trans-resveratrol significantly inhibited the sticking together of blood platelets
• Researchers also induced platelet aggregation in rabbits with high cholesterol and found that when trans-resveratrol was given to the rabbits, the platelets did not stick together
◘ Since sticky platelets are tied to increased risk of heart attack, stroke and blood clots throughout the body, this is a significant finding in regards to life-threatening risk factor
Functional Properties
Another of trans-resveratrol’s interesting cardiovascular implications is its ability to enhance angiogenesis, the development of new blood vessels, in order to help feed the heart during periods of oxygen deprivation (ischemia)
The formation of new blood vessels caused by trans-resveratrol restores the blood supply to the ischemic area, preventing heart cell death and abnormal changes to the heart
Functional Properties
In addition to being a powerful antioxidant, trans-resveratrol acts like a molecular master key, “opening” or up regulating important genes and functionally related sequences of DNA or “families” of genes that directly control both the lifespan and metabolic efficiency
Trans-resveratrol also stimulates the production of ATP in the mitochondria of muscles
Functional Properties
As a key regulatory molecule, trans-resveratrol improves cellular energy production and up regulates the expression of many different genes, leading to metabolic homeostasis as a prerequisite for a long and healthy life
Functional Properties
6. Fatty Acids- Polyunsaturated fatty acids and Omega-3 fatty acids- Alpha-Linolenic Acid (ALA)
This may contribute to maintenance of mental and visual functions
Functional Properties 7. Soy protein
Soy protein may have lipid-lowering, antiatherogenic, antioxidant, anticarcinogenic and antiosteoporotic activities. May reduce risk of Coronary Heart Diseases (CHD)
Soy may also benefit bone health.
A clinical study involving postmenopausal women conducted at the University of Illinois (Erdman and Potter, 1997) found that 40 grams isolated soy protein per day (containing 90 mg total isoflavones) significantly increased (approximately 2%) both bone mineral content and density in the lumbar spine after 6 months
Mechanism of Action
Diets rich in soy protein have been found to reduce serum levels of total cholesterol, LDL-cholesterol, triglycerides and apolipoprotein B (apo B)
The mechanism of the lipid-lowering activity of soy protein is unclear
There are a few possible explanations. Soy protein is much richer in L-arginine than is animal protein, which is richer in L-lysine
Some animal studies indicate that dietary increases in L-arginine are accompanied by decreases in cholesterol levels
Mechanism of Action
The soy isoflavones may also contribute to the lipid-lowering activity of soy protein as well as its antiatherogenic activity
Most soy protein products contain the isoflavones genistin, daidzin and glycitin, which have weak estrogenic effects and also may have antiestrogenic activity. Oral estrogens have been shown to decrease total cholesterol and LDL-cholesterol
The soy isoflavones may have similar actions. Interestingly, a few studies have shown that when the isoflavones are removed from the soy protein, the protein itself has little hypocholesterolemic activity
Mechanism of Action
There are also other substances associated with soy protein, including saponins, trypsin inhibitor and bioactive peptides, which may also contribute to the lipid-lowering activity of soy protein. The soy isoflavones are antioxidants, and their antioxidant activity may contribute to the possible anti-atherogenic effect of soy protein.
Mechanism of Action
The antioxidant, anticarcinogenic and antiosteoporotic activities of soy protein are probably due, in large part, to the soy isoflavones
Soy protein has been found to reduce intestinal mucosa polyamine levels in rats, which may be another anticarcinogenic mechanism.
Also, a bioactive peptide has recently been isolated from soybeans and has been found to have potent antimitotic activity
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