MICR 3090 Lecture Notes - Lecture 1: Natural Health Product, Isoflavones, Flavan-3-Ol
6 Apr 2015
School
Department
Course
Professor
Document Summary
Polyphenols: flavonoids are a subclass of polyphenols, plant polyphenols are synthesized from 2 major pathways. Phytochemicals: shikimate pathway, acetate pathway, contribute to pigmentation, provide plants with resistance to pathogens and predators, many factors influence the amount in plants, light mainly, genetic factors, environmental conditions etc. Influence of polyphenols on food: impair protein digestion, binds protein, increases fecal nitrogen, interfere with mineral absorption, composition in food varies, most are phenolic acids and flavonoids. 6. distributed mostly in the outer parts of plants isoflavones. Flavonoid glycosides flavonoids are typically attached to cho moieties (glycoside: aglycone is not attached to the sugar moitie increases polarity and necessary for storage in plant vacuoles, most common cho moiety is glucose. Bioavailability initially thought to be negligible since they are bond to glycosides not the case. Biologic effects: antioxidant, gst involved in detoxifying xenobiotics with mutagenic potential (anticarcinogen) and increasing. Iron involved in the initiation of lipid peroxidation.
