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Nutrition, Well-Being and Health NUTRITION, WELL-BEING AND HEALTH Edited by Jaouad Bouayed and Torsten Bohn Nutrition, Well-Being and Health Edited by Jaouad Bouayed and Torsten Bohn Published by InTech Janeza Trdine 9, 51000 Rijeka, Croatia Copyright © 2012 InTech All chapters are Open Access distributed under the Creative Commons Attribution 3.0 license, which allows users to download, copy and build upon published articles even for commercial purposes, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. After this work has been published by InTech, authors have the right to republish it, in whole or part, in any publication of which they are the author, and to make other personal use of the work. Any republication, referencing or personal use of the work must explicitly identify the original source. As for readers, this license allows users to download, copy and build upon published chapters even for commercial purposes, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. Notice Statements and opinions expressed in the chapters are these of the individual contributors and not necessarily those of the editors or publisher. No responsibility is accepted for the accuracy of information contained in the published chapters. The publisher assumes no responsibility for any damage or injury to persons or property arising out of the use of any materials, instructions, methods or ideas contained in the book. Publishing Process Manager Jelena Marusic Technical Editor Teodora Smiljanic Cover Designer InTech Design Team First published February, 2012 Printed in Croatia A free online edition of this book is available at www.intechopen.com Additional hard copies can be obtained from [email protected] Nutrition, Well-Being and Health, Edited by Jaouad Bouayed and Torsten Bohn p. cm. ISBN 978-953-51-0125-3 Contents Preface VII Chapter 1 Dietary Derived Antioxidants: Implications on Health 1 Jaouad Bouayed and Torsten Bohn Chapter 2 Antioxidant and Pro-Oxidant Effects of Polyphenolic Compounds and Structure-Activity Relationship Evidence 23 Estela Guardado Yordi, Enrique Molina Pérez, Maria João Matos and Eugenio Uriarte Villares Chapter 3 Whole Grain Consumption and Health of the Lower Gastrointestinal Tract: A Focus on Insoluble-Bound Phenolic Compounds 49 Neal Okarter Chapter 4 Nutrition and Bone Health in Old Age 73 Manuel Díaz-Curiel, María J. Moro-Álvarez and Susana Sanz-Baena Chapter 5 Potato Antioxidant Compounds: Impact of Cultivation Methods and Relevance for Diet and Health 95 Danièle Evers and Hannah Deußer Chapter 6 Beneficial Effects of Fragrances in Beverages on Human Health 119 Hitoshi Aoshima Chapter 7 The Therapeutic Benefits of Essential Oils 155 Abdelouaheb Djilani and Amadou Dicko Chapter 8 Functional Foods Based on Traditional Chinese Medicine 179 Chunyan Yao, Ruiwen Hao, Shengli Pan and Yin Wang Chapter 9 Health-Promoting Food Ingredients and Functional Food Processing 201 Lizhe Wang and Torsten Bohn Preface Nutrition is an important lifestyle factor that contributes to our general feeling well. Recently, it has even further suggested, based on a number of epidemiological studies, that our diet is also associated with the risk of developing a number of chronic diseases, such as diabetes type II, cardiovascular diseases, osteoporosis, many types of cancer, just to name few. Thus, a balanced nutrition is firmly interwoven with many aspects of our long-term health, including the prevention of diseases, albeit this is typically rather associated with the medicinal areas. Whereas medicine however usually is brought on stage when a disease has already appeared, the strength of dietary strategies would rather rest in its preventive potential. Apart from focusing on the macro-molecules in our diet, including carbohydrates, proteins, and lipids, a number of micronutrients such as vitamins and minerals, and also phytochemicals (non-nutrients), or secondary plant metabolites, have moved into the focus of attention. Among these are the most prevalent and large group of polyphenols, the lipid soluble carotenoids, but also less well studied groups such as terpenes. Albeit still lacking hard data in terms of randomized control, double blinded intervention studies on large scales, there exist now a number of prospective cohort studies that suggest that many of these phytochemicals, when consumed within e.g. a fruit and vegetable rich diet, are important contributors to our health, and this has been further supported by a number of studies focusing on the mechanisms of their biological activity. In addition to some of the antioxidant properties, which have been attributed to these compounds, additional mechanisms, such as impacting gene transcription and therefore altering the body’s own antioxidant defense system, or inflammatory cascades, may eventually be found to be of superior importance. Much research is currently focusing on these topics, and more studies in this area are warranted to reveal the potential of many of these compounds. The knowledge that many vitamins, minerals, and phytochemicals with no direct nutritive value are important for a healthy development is not new, but can be found in many dietary approaches, such as in the Chinese Traditional Medicine, which aims at closer linking specific food items for specific health conditions and diseases, i.e. targeting to extend our common view of nutrition as merely supplying sufficient energy and essential nutrients. Functional foods and nutraceuticals also aim toward this direction, and many interesting approaches with potential health benefits are VIII Preface under consideration. Among one of these strategies are also improved technological means, such as by increasing bioaccessibility and bioavailability of certain less stable ingredients, by encapsulation. Only time will reveal the potential of these new strategies to combat chronic diseases or aid in their prevention, but new possibilities in sight of the exploding number of chronic diseases, such as the metabolic syndrome, and the increasing age pyramid, are utterly needed. This special issue is based on selected chapters that deal with the above mentioned topics. Rather then aiming at giving an exhaustive overview over “Nutrition, Well- Being and Health”, which will virtually be impossible even in a large compilation of volumes, we chose to highlight some of the recent developments and investigations in this domain. We appreciate all the efforts that were bundled to bring this book together, and we would like to express our gratitude especially toward all authors and their valuable contributions. Dr. Jaouad Bouayed and Dr. Torsten Bohn Centre de Recherche Public - Gabriel Lippmann Luxembourg 1 Dietary Derived Antioxidants: Implications on Health Jaouad Bouayed1,2,* and Torsten Bohn1 1Centre de Recherche Public - Gabriel Lippmann, Environment and Agro-Biotechnolgies Department, Nutrition and Toxicology Unit, Belvaux, 2Neurotoxicologie Alimentaire et Bioactivité, UR AFPA, Université de Lorraine-INRA, Metz, 1Luxembourg 2France 1. Introduction Oxidative stress state is involved in the aging process as well as in a vast array of pathological conditions, including atherosclerosis, cardiovascular complications, diabetes, cancer, and neuropsychiatric and neurodegenerative diseases. Oxidative stress is characterized by an imbalance in the cellular redox state in favour of a high formation of reactive oxygen species (ROS), overcoming the reducing capacity of the human antioxidant defence system, which has the role to eliminate excess ROS production, avoiding the oxidative action of such species on cellular components (nucleic acids, lipids, proteins or carbohydrates) and thereby their resulting adverse effects. In general, oxidative stress can result from a high production of ROS or a poor antioxidant defence system, which is in part depending on exogenous molecules which could act as antioxidants, such as vitamin C, vitamin E, carotenoids and polyphenols. ROS at low or moderate concentrations in human tissues are required for optimum cellular functioning, owing to their crucial role in many physiological functions, such as stimulating cellular signaling, gene expression, the regulation of immune responses and fostering antioxidant defense mechanisms (Valko et al., 2007; Bouayed & Bohn, 2010). While the double-edged effects of ROS are well known, with toxic and deleterious effects at high concentrations, the biphasic effects of antioxidants have been postulated recently (reviewed by Bouayed & Bohn, 2010). Interaction of antioxidants with ROS present at physiological concentrations required for optimal cell functioning could disrupt the balance between oxidant production and antioxidant protection, being believed to be critical in maintaining healthy biological systems. This has been earlier stressed in transgenic animals overexpressing antioxidant enzyme systems (e.g., superoxide dismutase (SOD) and glutathione peroxidase (GPx)) (Mirochnitchenko et al., 1995; Kondo et al., 1997; Bouayed & Bohn, 2010). Exogenous antioxidants at high concentrations could also behave as prooxidants or by activating other cellular responses that could result in detrimental effects such as inflammatory reactions * Corresponding Author 2 Nutrition, Well-Being and Health (Bouayed & Bohn, 2010). However, exogenous antioxidants at nutritional doses, as occurring in their natural matrices such as in fruits and
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