Special Issue "Dietary Polyphenols and Flavonoids, Mineral Bioavailability, Gut Functionality, Morphology and Microbiome"
Deadline for manuscript submissions: closed (15 December 2021) | Viewed by 13337
Interests: dietary micronutrients; Fe and Zn deficiencies; anemia; Zn status biomarkers; bioactive compounds; prebiotics; microbiome; nutrigenomics; intestinal functionality and development; polyphenols; in vivo models of human nutrition
Special Issues, Collections and Topics in MDPI journals
Special Issue in Nutrients: Dietary Zn and Human Health
Special Issue in Nutrients: Dietary Trace Minerals
Special Issue in Nutrients: Alleviating Zinc Dietary Deficiency, and Monitoring Poor Physiological Zinc Status in Sensitive Populations
Special Issue in Nutrients: Dietary Plant Origin Bio-Active Compounds, Intestinal Functionality and Microbiome
Special Issue in Nutrients: Emerging Dietary Bioactives in Health and Disease
Micronutrient malnutrition affects more than half of the global population, primarily in developing regions. Iron (Fe), zinc (Zn), and vitamin A deficiencies are prominent health constraints worldwide. In low-income countries, plants are the significant source of food. In crude cereal and legume foods, the low bioavailability of Fe and Zn leads to metabolic disorders that are associated with these nutritional factors. Hence, increasing the nutritional value of such types of dietary ingredients will contribute to the nutritional status of the target population. Mineral, phosphorous, and phytate content is much higher in bran than whole grain. The main phenolic compounds found in cereal and legumes comprise condensed tannins, flavonoids, and phenolic acids. These phenolic compounds are found specifically in the seed coat and are biosynthesized via the phenylpropanoid pathway, with condensed tannin molecules being responsible for the seed-coat coloring. In dark-colored hulls, tannin and flavonoid compounds are the majority of phenolic compounds; however, in seeds with clear hulls, phenolic acids are the main compounds. Polyphenols in the seed coat present antioxidant and anti-mutagenic activity, shielding the seed from oxidative stress. In field conditions, these compounds also deliver chemical resistance against pathogens and insect pests during the growing process of the plant. Polyphenols in legumes appear mostly as insoluble or bound forms, covalently bonded to structural components of the cell wall such as cellulose, hemicellulose, lignin, and pectin. The polyphenolic composition of peas is predominantly interesting with respect to metabolic health, given their alleged protective properties against oxidative stress. Isoflavone polyphenols are linked with biological pathways in the lessening of osteoporosis and cardiovascular disease, the deterrence of cancer, and treating symptoms related to menopause. Phenolic compounds also display anti-nutritional effects, and related research showed a decrease in the bioavailability of proteins triggered by phenolic compounds. The purpose of the current Special Issue is to expand upon the knowledge related to how dietary polyphenols and flavonoids affect the intestinal morphology, microbiome and the brush border membrane functionality.
Dr. Elad Tako
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- Dietary biovavailability
- Brush Border membrane