Phytonutrients

In many Western diets, the role of plants has been reduced in favour of more animal-based products and this is now being cited more widely as being the cause of increases in the incidence of diseases such as cancer and cardiovascular disease. This important book covers the biochemistry and nutritional importance of a wide range of phytonutrients, including all the major macronutrients as well as the micronutrients and 'non-essential' nutrients. __Phytonutrients__ is divided into three parts. The first deals with the role of plants in the human diet. Part II, representing the major part of the book covers in turn each of the major phytonutrient groups. Chapters include: non-lipid micronutrients, lipids and steroids, carotenoids, phenolics, vitamins C, E, folate/vitamin B12, phytoestrogens, other phytonutrients and minerals, and anti-nutritional factors. The final part of the book covers the methods used to manipulate levels of phytonutrients in the diet, such as fortification, supplementation and the use of genetically modified plants. __Phytonutrients__ is an essential purchase for nutritionists, food scientists and plant biochemists, particularly those dealing with nutrients from plants, and their use in the human diet. Content: Chapter 1 Plant Foods and Health (pages 1–51): Judith ButtrissChapter 2 Carbohydrates and Lipids (pages 52–88): Andrew Salter and Gregory TuckerChapter 3 Carotenoids (pages 89–109): Dr. Ursula Flores?Perez and Dr. Manuel Rodriguez?ConcepcionChapter 4 Polyphenols (pages 110–145): Dr David Vauzour, Dr Katerina Vafeiadou and Professor Jeremy P. E. SpencerChapter 5 Vitamins C and E (pages 146–172): Dr David Gray, John Brameld and Gregory TuckerChapter 6 Folate (pages 173–202): Dr Stephane Ravanel and Dr Fabrice RebeilleChapter 7 Phytoestrogens (pages 203–253): Dr Helen WisemanChapter 8 Plant Minerals (pages 254–277): Dr Martin R. Broadley and Professor Philip J. White Phytonutrients......Page 5 Contents......Page 7 Preface......Page 13 Contributors......Page 14 Abbreviations......Page 17 Historical changes in the plant content of the human diet......Page 21 Changing composition of dietary constituents in the past 50 years......Page 25 A summary of the evidence linking plant food intake and health......Page 26 Fruits and vegetables......Page 29 Pulses and nuts......Page 33 Cereals......Page 35 Antioxidant nutrients......Page 37 Other bioactive substances......Page 38 Phytosterols and –stanols......Page 40 Fruit and vegetables......Page 41 Vitamins......Page 46 Conclusions for cancer......Page 48 Age-related macular degeneration and cataract......Page 49 Age-related cognitive decline......Page 50 Osteoporosis and bone health......Page 51 Plant foods and health: overall conclusions......Page 52 Fruit and vegetables......Page 53 Current consumption patterns......Page 55 Conclusions......Page 59 Acknowledgement......Page 60 Introduction......Page 72 Major carbohydrates......Page 73 Sugars......Page 74 Starch......Page 75 Cell wall polymers......Page 78 Biosynthesis of cell wall polymers......Page 80 Cell wall turnover......Page 82 Major sources of dietary fibre within the diet and recommended intakes......Page 84 Definition and measurement of dietary fibre......Page 85 Physiological effects of dietary fibre......Page 86 Lipids......Page 88 Synthesis of fatty acids in plants......Page 89 Synthesis of glycerolipids in plants......Page 90 Modification of plant lipids......Page 93 Vegetables......Page 96 Oil seeds......Page 97 Dietary lipids and human health......Page 99 Phytosterols......Page 100 Introduction......Page 109 Structure, biosynthesis and function of plant carotenoids......Page 110 Dietary sources and health benefits......Page 113 Absorption and bioavailability of dietary carotenoids......Page 117 Food matrix......Page 118 Carotenoid metabolism in humans......Page 119 Meeting the dietary demand and consequences for imbalance......Page 121 Acknowledgements......Page 122 Phenolic acids and stilbenes......Page 130 Flavonoids......Page 133 Cinnamic acid biosynthesis......Page 135 Flavonoid biosynthesis......Page 139 Flavonols......Page 141 Flavanones......Page 142 Isoflavones......Page 143 Gastrointestinal tract metabolism......Page 144 Colonic metabolism......Page 146 Role in human health......Page 147 Flavonoids as classical antioxidants......Page 148 Non-antioxidant activities of flavonoids......Page 150 Interactions with cell signalling pathways......Page 151 Conclusion......Page 153 Acknowledgements......Page 154 Vitamin C: structure and chemistry......Page 166 Dietary sources of vitamin C......Page 167 Vitamin C: biosynthesis and metabolism in plants......Page 168 Vitamin C functions in plants......Page 172 Vitamin C manipulation in plants......Page 174 Absorption and transport of vitamin C in mammals......Page 175 Vitamin E: structure and chemistry......Page 176 Vitamin E: biosynthetic pathways......Page 179 Roles of tocochromanols in plants......Page 181 Manipulation of tocochromanol concentration......Page 182 Antioxidant functions of vitamin E......Page 184 Introduction......Page 193 One-carbon metabolism......Page 194 Formate activation......Page 196 Histidine catabolism......Page 197 Interconvertion of C1-substituted folates......Page 198 Purine ring formation......Page 199 Pantothenate synthesis......Page 200 Biosynthesis of tetrahydrofolate in plants......Page 201 Pterin branch......Page 202 Assembly of the pterin, pABA and glutamate moieties......Page 203 Reduction and polyglutamylation......Page 204 Subcellular location of folates......Page 205 Folates distribution in plants......Page 206 Absorption......Page 208 Metabolic and clinical manifestations of folate deficiency......Page 209 Diagnosis of folate deficiency......Page 210 Bioavailability......Page 211 Dietary sources of folate......Page 212 Food fortification......Page 214 Prospects for plant foods biofortification......Page 215 Isoflavonoids......Page 223 Genetic engineering......Page 225 Dietary sources and intakes......Page 226 Metabolism and bioavailability......Page 228 Hormone-dependent cancer prevention by isoflavonoids......Page 231 Oestrogen receptor-mediated events......Page 233 Animal models......Page 235 Mechanisms of anticancer action of isoflavonoids......Page 237 Clinical studies......Page 239 Cholesterol-lowering and isoflavonoids......Page 240 Antioxidant action......Page 242 Arterial function......Page 245 Osteoporosis......Page 246 Menopausal symptoms and cognitive decline......Page 247 Isoflavonoids: potential risks......Page 248 Introduction......Page 249 Prostate cancer prevention......Page 250 Prenylflavonoids......Page 251 Stilbenes......Page 253 Deoxybenzoins......Page 255 Phytoestrogens and human health: conclusions......Page 256 Introduction......Page 274 Between-species genetic variation in plant mineral concentration......Page 278 Within-species genetic variation in plant mineral concentration......Page 279 Iron and zinc......Page 280 Iodine and selenium......Page 283 Calcium and magnesium......Page 284 Evidence for a decline in mineral concentration of horticultural crops......Page 286 Is there evidence for a decline in mineral concentration of staple crops?......Page 287 A case study on potatoes; a précis of White et al. (2009)......Page 288 Index......Page 298 Plants are a major source of nutrition in our diet, and offer an array of health benefits, yet many Western diets are still over-reliant upon animal-based foods. Growing evidence suggests that this emphasis on foods of animal origin may be linked to increased incidences of cancer and cardiovascular disorders, and that increased consumption of key plant-based foods may result in protection from some of these diseases. In fact, plants can provide us with almost all of our dietary requirements, including macronutrients such as carbohydrates and lipids, and micronutrients such as vitamins and minerals. Many other phytochemicals, including carotenoids, polyphenols and phytoestrogens, whilst not essential, have also been shown to be beneficial to human health. Phytonutrients covers the role of plants in the human diet and argues for the beneficial effects of many other components of plants besides the obvious nutritional elements such as carbohydrates, proteins and fats. It addresses the biochemistry and nutritional importance of all the major macronutrients, as well as the micronutrients and non-essential nutrients. At a time when there is growing interest amongst plant scientists in the enhancement of nutrients within crops, this book also looks at how a better understanding of plant metabolism can facilitate the application of genetic engineering, for example to enhance levels of vitamin A and folate, or the manipulation of biosynthetic pathways to introduce novel nutrients into plants. With contributions from experts in both plant science and nutrition, this is an essential purchase for nutritionists, food scientists and plant biochemists, particularly those working with nutrients from plants and their use in the human diet. Students and researchers will prize the authors' scholarship and expertise, and readers from the agrifood industry will Plants are a major source of nutrition in our diet, and offer an array of health benefits, yet many Western diets are still over-reliant upon animal-based foods. Growing evidence suggests that this emphasis on foods of animal origin may be linked to increased incidences of cancer and cardiovascular disorders, and that increased consumption of key plant-based foods may result in protection from some of these diseases. In fact, plants can provide us with almost all of our dietary requirements, including macronutrients such as carbohydrates and lipids, and micronutrients such as vitamins and minerals. Many other phytochemicals, including carotenoids, polyphenols and phytoestrogens, whilst not essential, have also shown to be beneficial to human health. Phytonutrients covers the role of plants in the human diet and argues for the beneficial effects of many other components of plants besides the obvious nutritional elements such as carbohydrates, proteins and fats. It addresses the biochemistry and nutritional importance of all the major macronutrients, as well as the micronutrients and non-essential nutrients. At a time when there is growing interest amongst plant scientists in the enhancements of nutrients within crops, this book also looks at how a better understanding of plant metabolism can facilitate the application of genetic engineering, for example to enhance levels of vitamin A and folate, or the manipulation of biosynthetic pathways to introduce novel nutrients into plants

In many Western diets, the role of plants has been reduced in favour of more animal-based products and this is now being cited more widely as being the cause of increases in the incidence of diseases such as cancer and cardiovascular disease. This important book covers the biochemistry and nutritional importance of a wide range of phytonutrients, including all the major macronutrients as well as the micronutrients and 'non-essential' nutrients.

Phytonutrients is divided into three parts. The first deals with the role of plants in the human diet. Part II, representing the major part of the book covers in turn each of the major phytonutrient groups. Chapters include: non-lipid micronutrients, lipids and steroids, carotenoids, phenolics, vitamins C, E, folate/vitamin B12, phytoestrogens, other phytonutrients and minerals, and anti-nutritional factors. The final part of the book covers the methods used to manipulate levels of phytonutrients in the diet, such as fortification, supplementation and the use of genetically modified plants.

Phytonutrients is an essential purchase for nutritionists, food scientists and plant biochemists, particularly those dealing with nutrients from plants, and their use in the human diet.

Value the book's groundbreaking findings. Whether the reader's background is in plant science or nutrition, the authors' cross-disciplinary approach will encourage understanding, dialogue and collaboration between these often disparate fields of expertise