Plant Natural Products and Health
Research Summary
Plants synthesise and accumulate a vast array of secondary metabolites that are commonly referred to as Natural Products. These compounds have a variety of functions in plants, often providing their characteristic colour, scents and tastes. They have been shown to be involved in defending plants against herbivores and pathogens, but also attracting pollinators and beneficial insects, and in combating abiotic stresses such as UV radiation. While the biological activities of certain of these compounds have long been exploited as pharmaceuticals, there is a growing body of evidence that the activity may underlie the observed health benefits of diets that are rich in fruits and vegetables. We are focusing on three major classes of these compounds, and exploring how they may be beneficial in our diet.
Health benefits of glucosinolates and cruciferous vegetables
Led by: Richard Mithen
Glucosinolates are sulphur containing compounds that are characteristic of cruciferous vegetables such as broccoli and cabbage. When we eat these foods, glucosinolates are degraded and produce compounds known as mustard oils or isothiocyanates. Some of these, such as those from watercress and rocket, have characteristic pungent flavours, whereas others, such as those from broccoli, do not contribute to flavour. Diets rich in cruciferous vegetables have been associated with reduction in cancer risk and heart disease, and it is widely thought that this is due to the bioactivity of isothiocyanates, although evidence from human studies is yet to be obtained.
More about the health benefits of glucosinolates and cruciferous vegetables
Polyphenols and Health
Led by: Paul Kroon
Polyphenols are a very large class of compounds that are widespread in many fruits and vegetables. Certain types of polyphenols provide the bright colours of many fruits while others contribute to the taste of foods (e.g. the 'mouthfeel' of wine and bitterness of dark chocolate). When tested in the laboratory, many of these polyphenols have been shown to be potent antioxidants and to possess various other potentially health promoting properties. Diets rich in polyphenols have been associated with the maintenance and promotion of vascular health and with prevention of certain cancers. However, it is not known which of the several classes of polyphenols are important, or their mode of action, largely because these compounds are altered during absorption from the gut and the compounds that reach the blood and tissues are different from those in foods and beverages.
More about Polyphenols and Health
Folates, folic acid and health
Led by: Paul Finglas
Folate is a generic term for B-group vitamins found widely in foodstuffs that have nutritional properties and chemical structures similar to those of folic acid (PteGlu; pteroylmonoglutamic acid). Folic acid is the synthetic form of the vitamin which is used extensively for food fortification purposes and supplements, but does not occur naturally in significant amounts. Folates are crucial for nucleotide synthesis, cell division and gene expression. The supplementation of foods with folic acid before conception has been shown to significantly reduce the incidence and reoccurrence of neural tube defects (NTD), such as Spina Bifida. Marginal folate deficiency is also associated with elevated plasma homocysteine, an emerging risk factor for vascular diseases, and linked to some cancers. Increasing folic acid and/or folates in the diet to protect against these diseases is an area of debate to which IFR is a key contributor.
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