1. BIOAVAILABILITY AND INFLUENCE ON HEALTH
“Dijetetski proizvodi u zdravlju i bolesti”
Tuzla, July 1st 2011.
GLUCOSINOLATES:
BIOAVAILABILITY AND INFLUENCE ON HEALTH
Mirela Kopjar, Drago Šubarić and Vlasta Piližota
Faculty of Food Technology; Osijek; Croatia

2. Dijetetski proizvodi u zdravlju i bolesti, Tuzla, 01. 07. 2011.
What are “phytochemicals”?
pronounced "FIGHT-oh-CHEM-icals“
plant chemicals that have protective or disease preventive properties
nonessential nutrients (not required by the human body for sustaining life)
plant produce these chemicals to protect themselves but recent research demonstrate that they can also protect humans against diseases
Dijetetski proizvodi u zdravlju i bolesti, Tuzla,

3. Dijetetski proizvodi u zdravlju i bolesti, Tuzla, 01. 07. 2011.
How do “phytochemicals” work?
there are more than thousand known “phytochemicals” and each works differently
these are some possible actions:
Antioxidant
Hormonal action
Stimulation of enzymes
Interference with DNA replication
Antibacterial effect
Physical action
Dijetetski proizvodi u zdravlju i bolesti, Tuzla,

4. Dijetetski proizvodi u zdravlju i bolesti, Tuzla, 01. 07. 2011.
How do we get enough “phytochemicals”?
foods containing “phytochemicals” are already part of our daily diet
most foods contain “phytochemicals” except for some refined foods such as sugar or alcohol
some foods, such as whole grains, vegetables, beans, fruits and herbs, contain many “phytochemicals”
the easiest way to get more “phytochemicals” is to eat more fruit (blueberries, cranberries, cherries, apple,...) and vegetables (cauliflower, cabbage, carrots, broccoli,...).
Dijetetski proizvodi u zdravlju i bolesti, Tuzla,

5. Dijetetski proizvodi u zdravlju i bolesti, Tuzla, 01. 07. 2011.
Anthocyanins
Resveratrol
Gallic acid
β-carotene
Licopene
Dijetetski proizvodi u zdravlju i bolesti, Tuzla,

6. Dijetetski proizvodi u zdravlju i bolesti, Tuzla, 01. 07. 2011.
Dijetetski proizvodi u zdravlju i bolesti, Tuzla,

7. Dijetetski proizvodi u zdravlju i bolesti, Tuzla, 01. 07. 2011.
List of glucosinolates found in different Brassica vegetables.
(Adapted from Hansen et al. J Am Soc Hort Sci 120: , 1995; Vig et al. LWT 42:1561–1572, 2009)
Dijetetski proizvodi u zdravlju i bolesti, Tuzla,

8. Steps which influence GLS content in the food supply chain.
Verkker, Mol Nutr Food Res 53:S219 –S265, 2009
Dijetetski proizvodi u zdravlju i bolesti, Tuzla,

9. Dijetetski proizvodi u zdravlju i bolesti, Tuzla, 01. 07. 2011.
Travers-Martin et al., Plant Physiol Biochem 46: , 2008
Dijetetski proizvodi u zdravlju i bolesti, Tuzla,

10. Dijetetski proizvodi u zdravlju i bolesti, Tuzla, 01. 07. 2011.
Travers-Martin et al., Plant Physiol Biochem 46: , 2008
Dijetetski proizvodi u zdravlju i bolesti, Tuzla,

11. Dijetetski proizvodi u zdravlju i bolesti, Tuzla, 01. 07. 2011.
Keck and Finley, Integrated Cancer Therapy 3:5–12, 2004
Dijetetski proizvodi u zdravlju i bolesti, Tuzla,

12. Dijetetski proizvodi u zdravlju i bolesti, Tuzla, 01. 07. 2011.
Bioavailability of glucosinolates
the liberation from the food matrix, absorption, distribution, metabolism and excretion and thus the bioavailability of bioactive compounds such as GLS-derived isothiocyanates, indols and nitriles, including epithionitriles is highly variable
the first major step for any compound to be bioavailable covers the release of the active component and dissolution into a complex matrix of digestive fluids and food
Dijetetski proizvodi u zdravlju i bolesti, Tuzla,

13. Dijetetski proizvodi u zdravlju i bolesti, Tuzla, 01. 07. 2011.
Modelling the effect of processing of GLSs
Modelling the consequences of thermal processing in water on the loss of GLS from vegetables has to take into account different mechanism that all affect the level of GLS during the process:
(i) Heating up of the processing water.
(ii) Heat transfer from the processing water into the vegetable.
(iii) Thermal lysis of vegetable cells.
(iv) Increase in extractability of GLS.
(v) Diffusion and Leaching of GLS from the vegetable matrix.
(vi) Diffusion and Leaching of myrosinase from the vegetable matrix.
(vii) Diffusion and Leaching of enzyme cofactors from the vegetable matrix.
(viii) Enzymatic degradation of GLS upon contact between myrosinase and GLS.
(ix) Thermal denaturation of myrosinase in the vegetable.
(x) Thermal denaturation of myrosinase in the processing water.
(xi) Thermal degradation of GLS in the vegetable.
(xii) Thermal degradation of GLS in the processing water.
Dijetetski proizvodi u zdravlju i bolesti, Tuzla,

14. Dijetetski proizvodi u zdravlju i bolesti, Tuzla, 01. 07. 2011.
Simulations of a process model for thermal treatment of red cabbage in water (–, temperature; —, fraction intact cells; - N –, concentration GLS in vegetable; N – N , concentration GLS in water). (A) Cooking (ratio vegetable/water = 1:2); (B) microwaving (ratio vegetable/water = 20:1); (C) blanching (ratio vegetable/water = 1:9); (D) canning (ratio vegetable/water = 1.75:1).
Verkker, Mol Nutr Food Res 53:S219 –S265, 2009
Dijetetski proizvodi u zdravlju i bolesti, Tuzla,

15. Dijetetski proizvodi u zdravlju i bolesti, Tuzla, 01. 07. 2011.
Common mechanism of carcinogen metabolism with the effects of inhibitors of carcinogenesis.
(Das et al. Current Sci 79, 2000)
Dijetetski proizvodi u zdravlju i bolesti, Tuzla,

16. Dijetetski proizvodi u zdravlju i bolesti, Tuzla, 01. 07. 2011.
Dijetetski proizvodi u zdravlju i bolesti, Tuzla,

17. Dijetetski proizvodi u zdravlju i bolesti, Tuzla, 01. 07. 2011.
Future of “phytochemicals”
“phytochemicals” are naturally present in many foods but it is expected that through bioengineering new plants will be developed, which will contain higher levels
bioengineering would make easier to incorporate enough “phytochemicals” in our food
Dijetetski proizvodi u zdravlju i bolesti, Tuzla,

18. Dijetetski proizvodi u zdravlju i bolesti, Tuzla, 01. 07. 2011.
Thank you for your attention
Dijetetski proizvodi u zdravlju i bolesti, Tuzla,