Chapters authored
Oxidative Stress Diminishing Perspectives of Green and Black Tea Polyphenols: A Mechanistic Approach By Ali Imran, Muhammad Umair Arshad, Sana Mehmood, Rabia Shabir
Ahmed, Masood Sadiq Butt, Aftab Ahmed, Muhammad Imran,
Muhammad Sajid Arshad, Neelam Faiza, Iahtisham Haq, Shahzad
Ali Shahid Chatha, Muhammad Shahbaz, Qasim Ali and
Muhammad Waseem
Polyphenols have credentials to tackle the oxidative stress. Oxidative stress is the imbalance between free radicals production and antioxidant enzymes ability to tackle these radicals resulting the onset various metabolic related disorders. Polyphenols based foods have credential as a shield against these glitches mainly owing to their antioxidant potential. In this context, tea polyphenols have gained paramount attention of scientific community as therapeutic agents for the prevention and treatment of various oxidative stress induce maladies owing to their structural diversity, strong antioxidant ability and capacity to modulate various expression involved in the pathogenesis of these maladies. The notable polyphenols are catechins which are mainly present in green tea and further subdivided into various compounds like ECG, EGC, EGCG which has their unique therapeutic potential. The catechins undergo various structural changes and transformed into theaflavins and thearubigins in the process of black tea formation. These are high molecular weight polyphenols and promising candidates in obesity, diabetes and cancer treatment. Mechanistically, these polyphenols ameliorate oxidative stress by trapping the noxious radicals like superoxide and peroxyl, promote the activity of glutathione, suppressing the malondialdehyde (MDA) activity. The current chapter is an attempt to highlight the therapeutic potential of tea polyphenols.
Part of the book: Polyphenols
Use of Natural Antimicrobial Agents: A Safe Preservation Approach By Farhan Saeed, Muhammad Afzaal, Tabussam Tufail and Aftab Ahmad
Microorganism contamination at various stages of food chain is one of the major causes for food spoilage that ultimately leads to food waste, increasing food insecurity issues and substantial economic losses. Various synthetic chemical preservatives are being used to control microbial food spoilage and to extend product shelf life. Researchers and consumers are discouraging the use of synthetic preservatives due to their negative health impacts. Naturally occurring antimicrobials have gained attention among researchers and food manufacturer due to their safety and nontoxic status. Natural preservatives are easy to obtain from plants, animals and microbes. These naturally occurring antimicrobial agents can be isolated from indigenous sources using various advanced techniques. Natural preservatives such as nisin, essential oils, and natamycin have effective potential against spoilage and pathogenic microorganisms. The regulations regarding the use of these naturally occurring preservatives are not well defined in some developing countries. This chapter focuses on source and their potential role, antimicrobial mechanism in food preservation, and current knowledge on the subject.
Part of the book: Active Antimicrobial Food Packaging
Resveratrol Synthesis, Metabolism, and Delivery: A Mechanistic Treatise By Fakhar Islam, Umber Shehzadi, Farhan Saeed, Rabia Shabir Ahmad, Muhammad Umair Arshad, Muhammad Sadiq Naseer, Fatima Tariq, Rehman Ali, Sadaf Khurshid, Ghulam Hussain, Aftab Ahmad, Muhammad Afzaal, Rabia Akram, Osman Tuncay Agar, Ali Imran and Hafiz A.R. Suleria
Resveratrol, a bioactive phytochemical classified as a phytoalexin present in plant sources, is recognized for its distinct characteristics such as anticancer, chemoprotective, chemosensitizer, neuroprotective, anti-inflammatory, and antioxidant properties. Resveratrol is a polyphenol that increases the susceptibility of cancer-resistant cells to chemotherapy. Resveratrol also aids in weight loss by decreasing lipogenesis, the prevention of neurological illnesses, and other topical uses such as the treatment of skin hyperpigmentation. During the past 10 years, resveratrol, a naturally occurring stilbene found in various foods and drinks, has drawn increased interest due to its many health benefits, including its chemo-preventive and anticancer actions. Several naturally occurring resveratrol derivatives can be found in food and share a similar structural makeup with resveratrol. To boost the effectiveness and activity of particular resveratrol features, several resveratrol analogues have also been created by the addition of designated functional groups. Such resveratrol derivatives might provide beneficial cancer therapeutics and cancer chemo-preventive drugs for cancer prevention and therapy. However, the quest for the identification of new analogues with high yield must be explored to extend resveratrol effectiveness. This chapter provides an overview of the most significant resveratrol derivatives used to treat cardiovascular diseases and the methods of their synthesis.
Part of the book: Resveratrol