New Issue | Current Bioactive Compounds; Volume 15 Issue 5

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AIMS & SCOPE

The journal aims to provide full-length/mini review articles as well as research papers on new bioactive compounds with proven activities in various biological screenings and pharmacological models with a special emphasis on stereoeselective synthesis. The aim is to provide a valuable information source of bioactive compounds synthesized or isolated, which can be used for further development of pharmaceuticals by industry and academia.

The journal should prove to be essential reading for pharmacologists, natural product chemists and medicinal chemists who wish to be kept informed and up-to-date with the most important developments on new bioactive compounds of natural or synthetic origin, including their stereoeselective synthesis.

 

Articles from the Journal: Current Bioactive Compounds; Volume 15 Issue 5

For details on the Articles, Please visit this Link: http://www.eurekaselect.com/node/583/current-bioactive-compounds/issue/15/2545/5/9467

eBook Highlights – Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds

 

Phytochemicals in Vegetables A Valuable Source of Bioactive Compounds.jpg

 

Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds provides critical information about the diversity of phytochemicals in vegetable species, the most important identified compounds in the most commonly consumed vegetables, as well the health benefits and the bioavailability of such compounds. Details about the factors that affect chemical composition are also addressed. Chapters cover most common families of vegetable species (Allium, Cucurbitaceae, beans) as well as specific species with special interest (e.g. root vegetables, okra and artichoke).

The book is essential reading for academic readers (researchers and students) involved in agricultural sciences and food chemistry, as well as a broader readership, including public health actors, consumers and members of the food industry. To read out more, please visit: https://ebooks.benthamscience.com/book-highlights/190102002/

eBook | Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds

 

Phytochemicals in Vegetables A Valuable Source of Bioactive Compounds

 

By

Spyridon A. Petropoulos, Isabel C.F.R. Ferreira, Lillian Barros

 

Vegetables play a crucial role in the human diet, being relevant contributors to the intake of micronutrients (i.e., vitamins and minerals) and dietary fiber and prebiotics, as well as occasionally of digestible carbohydrates and proteins (e.g., tubers and pulses). Furthermore, beyond their nutrient composition, vegetables contain a range of non-essential bioactive compounds (i.e., phytochemicals), among which carotenoids and polyphenols, including flavonoids, phenolic acids, stilbenes, lignans or tannins, are prominent, with others such as glucosinolates (in Brassicaceae), cysteine sulfoxides (in Allium species) or betalains (in beets) having more limited distribution.

Phytochemicals have attracted much attention in recent times as they may provide additional health benefits to the consumption of vegetables and other plant foodstuffs. The dietary intake of these compounds has been related with the prevention of some chronic and degenerative diseases that constitute major causes of death and incapacity in developed countries, such as cardiovascular diseases, type II diabetes, some types of cancers or neurodegenerative disorders like Alzheimer’s and Parkinson’s diseases. Nowadays it is considered that phytochemicals contribute, at least in part, for the protective effects of fruit and vegetable-rich diets, so that the study of their role in human nutrition has become a central issue in food research. Read out the full version here.

ARTICLE TO READ ON HEALTHY WEIGHT WEEK

Bioactive Compounds of Virgin Olive Oil Extracted from Bladi and Arbequina Cultivars

Journal: Current Nutrition & Food Science

Author(s): M.S. Mirrezaie Roodaki, M.A. Sahari*, B. Ghiassi Tarzi, M. Barzegar, M. Gharachorloo

Graphical Abstract:

 

Abstract:

Background: Virgin Olive Oil (VOO) is known as a nutraceutical resource. Virgin olive oil is stable oil and its shelf life is longer than the other edible oils. Bladi and Arbequina are the most extensive and important olive cultivars in Iran-Qom region. The aim of this research was to evaluate stability and the bioactive compounds of two olive cultivars (Bladi and Arbequina) that have beneficial effects on body’s health.

Methods: Olive fruits from Bladi and Arbequina cultivars were collected, indexes of weight, dimension, oil and moisture content of whole fruit, pulp and kernel were studied; their oil was extracted (cold press) and free fatty acid, peroxide, polar compounds, conjugated dienes and trienes, induction period, refractive index, chlorophyll and carotenoid contents, fatty acid, phenolic and tocopherol profiles were investigated.

Results: The results showed that the dimensions and weights of the whole fruit, pulp and kernel of cultivars were significantly different. With the same amount of moisture, oil contents of fruit, pulp and kernel in Bladi (18.44, 34.94, 3.82%, respectively) were less than those in Arbequina (30.72, 45.1 and 8.75%). The composition of fatty acids in Bladi and Arbequina’s oil mainly consisted of oleic (50.16, 57.43%), palmitic (22.33, 19.79%) and linoleic acid (18.38, 14.72%),. Induction period of Arbequina was higher than Bladi, although polyphenols and tocopherols contents were higher in Bladi.

Conclusion: The fatty acids composition and the presence of antioxidants mainly phenols and tocopherols are established key factors for the resistance of the oil to autoxidation.

Read more here: http://www.eurekaselect.com/155341

 

Highlighted Article Flyer for the journal “Mini-Reviews in Medicinal Chemistry”

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http://benthamscience.com/journals/mini-reviews-in-medicinal-chemistry/

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