Health promoting compounds in vegetables and fruits: a systematic approach for identifying plant components with impact on human health

Auteur(s) :
Brandt K., Haraldsdottir J., Christensen LP., Hansen-moller J., Hansen SL., Jespersen L., Purup S., Kharazmi A., Barkholt V., Frokiaer H., Kobaek-larsen M.
Date :
Juil, 2004
Source(s) :
Adresse :
Reprints: BRANDT K,UNIV NEWCASTLE UPON TYNE,SCH AGR FOOD & RURAL DEV;KING GEORGE VI BLDG;NE1 7RU NEWCASTLE UPON TYNE TYNE & WEAR, ENGLAND. Research Institutions: Univ Newcastle Upon Tyne, Sch Agr Food & Rural Dev, Newcastle Upon Tyne NE1 7RU, Tyne & Wear, England. Danish Inst Agr Sci, Dept Food Sci, DK-5792 Aarslev, Denmark. Royal Vet & Agr Univ, Dept Human Nutr, DK-1958 Frederiksberg, Denmark. Danish Inst Agr Sci, Dept Anim Physiol & Nutr, Res Ctr Foulum, DK-8830 Tjele, Denmark. Univ Copenhagen Hosp, Dept Clin Microbiol, DK-2200 Copenhagen N, Denmark. Tech Univ Denmark, Bioctr, DK-2800 Lyngby, Denmark. Univ So Denmark, Biomed Lab, DK-5000 Odense C, Denmark.

Sommaire de l'article

Vegetables contain unknown compounds with important health promoting effect. The described project defined and tested a two-step screening procedure for identification of such compounds. Step 1 is initial screening according to three criteria: 1.1, chemically reactive functional groups; 1.2, toxicity at high concentrations or other bioactivity; and 1.3, presence in healthy foods. Step 2 is testing for minimum criteria defining health-promoting compounds: 2.1, positive or biphasic (« hormesis ») responses in bioassay; 2.2, human tissue concentrations corresponding to beneficial effects in bioassay; and 2.3, possibility to control content in food. Falcarinol from carrots fulfilled all 6 criteria and subsequently showed anticancer effect in rats. (C) 2004 Elsevier Ltd. All rights reserved.

Source : Pubmed