Polyphenols: Food, Nutraceutical, and Nanotherapeutic Applications

Cover
Half Title
Polyphenols: Food, Nutraceutical, and Nanotherapeutic Applications
Copyright
Contents
List of Contributors
Preface
1. Food Polyphenols
	1.1 Introduction
		1.1.1 Dietary Polyphenols
		1.1.2 FDA-approved Antioxidant Polyphenols
		1.1.3 Polyphenols and Their Antioxidant Properties
		1.1.4 Polyphenols in Functional Foods and Nutraceuticals
	1.2 Classification, Sources, and Functions
		1.2.1 Hydroxybenzoic Acids, Hydroxycinnamic Acids, and Stilbenes
		1.2.2 Flavonoids, Flavonols, Flavones, Isoflavones, Flavanones, and Flavanols
		1.2.3 Anthocyanidins, Lignans, Hydrolysable Tannins, and Condensed Tannins
	1.3 Health Benefits and Antioxidant Properties of Polyphenols
		1.3.1 Mechanism of Action for Health Benefits
		1.3.2 Antioxidant Properties
		1.3.3 Critical View of Their Mode of Action
		1.3.4 Crosstalk
	References
2. Plant Polyphenols as Nutraceuticals and Their Antioxidant Potentials
	2.1 Introduction
		2.1.1 Plant Polyphenols: Important Secondary Metabolites
		2.1.2 Medicinal Uses
		2.1.3 Polyphenols in the Nutraceutical Market
	2.2 Types of Polyphenols and Phenolic Acids
		2.2.1 Nature and Chemistry of Polyphenols
		2.2.2 Classification of Polyphenols
	2.3 Polyphenols in the Human Body
		2.3.1 Absorption and Metabolism
		2.3.2 Bioavailability and Bioefficacy
	2.4 Polyphenols and Their Antioxidant Potential
		2.4.1 Oxidative Stress and Human Diseases/Disorders
		2.4.2 Role of Antioxidants
		2.4.3 Mechanism of Action and Signaling Pathways
		2.4.4 Antioxidant Potential of Polyphenols
		2.4.5 Overview of the Health Benefits of Nutraceuticals
	2.5 Revolutionary Approaches
		2.5.1 Antioxidant Prospects of Unexplored Polyphenols
		2.5.2 Global Market Value and Commercial Significance
	2.6 Conclusion
	Acknowledgments
	Abbreviations
	References
3. Polyphenols
	Abbreviations
	3.1 Introduction
		3.1.1 What Are Polyphenols?
			3.1.1.1.1 Improving Heart Health
			3.1.1.1.2 Lowering the Diabetes Risk
			3.1.1.1.3 Anticancer Properties
			3.1.1.1.4 Raising Immunity
	3.2 Types and Categories of Polyphenols
		3.2.1 Phenolic Acids
		3.2.2 Flavonoids
		3.2.3 Isoflavones, Neoflavonoids, and Chalcones
		3.2.4 Flavonols, Flavones, Flavanones, and Flavanonols
	3.3 Polyphenols: Food Sources
		3.3.1 Berries
		3.3.2 Herbs and Spices
		3.3.3 Cocoa Powder
		3.3.4 Nuts
		3.3.5 Flaxseeds
		3.3.6 Vegetables
		3.3.7 Olives
		3.3.8 Coffee and Tea
	3.4 Polyphenols in Food
		3.4.1 Factors Influencing Food Phenolic Content
		3.4.2 Ingestion and Absorption of Phenolic Compounds in Food
		3.4.3 Thermal Processing of Food and Its Phenolic Content
		3.4.4 Problems Encountered in Polyphenol Digestion and Metabolism
	3.5 Health Beneficial Effects
		3.5.1 Antioxidant Effects of Dietary Polyphenols
		3.5.2 Glucose Lowering Effect of Dietary Polyphenols
		3.5.3 Anti-obesity Effect of Dietary Polyphenols
		3.5.4 Antimicrobial Effect of Dietary Polyphenols
		3.5.5 Anti-inflammatory Effect of Dietary Polyphenols
	3.6 Polyphenols in Disease Management
		3.6.1 Polyphenols and Cancer
		3.6.2 Polyphenols and Neurodegenerative Diseases
		3.6.3 Polyphenols and Cardiovascular Diseases
	3.7 Conclusion and Future Perspectives
	References
4. Nanotechnological Approach in Nutraceuticals
	4.1 Introduction
	4.2 Nanotechnology in Food Processing
	4.3 Texture, Nutrition, and Consistency of Foods
	4.4 Delivery Systems
	4.5 Nanotechnology in Food Packaging
	4.6 Nanoencapsulation
	4.7 Nanotechnology for Food Preservation
		4.7.1 Nano-based Food Additives
		4.7.2 Nanotechnology-based Detection
			4.7.2.1 Nanosensors
				4.7.2.1.1 Pathogen Detection
				4.7.2.1.2 Wine Discrimination: An Electronic Nose
				4.7.2.1.3 Lab-on-a-Chip: Microfluidic Devices
				4.7.2.1.4 Surface Plasmon Resonance-based Detection
				4.7.2.1.5 Nanotube Membranes
		4.7.3 Product Condition During Transportation
			4.7.3.1 Natural Biopolymers
			4.7.3.2 Shelf Life
			4.7.3.3 Threats and Legislation
			4.7.3.4 Safety Issues
			4.7.3.5 Heavy Metal Release
		4.7.4 Biological Adverse Effects
			4.7.4.1 Nanoparticle-specific Allergies
			4.7.4.2 Regulations of Using Nanotechnology in Nutraceuticals
	4.8 Future Perspectives
	4.9 Conclusion
	References
5. Polyphenols
	5.1 Introduction
	5.2 Different Classes of Polyphenols
	5.3 Properties of Polyphenols
	5.4 Nutraceutical-based Polyphenols
		5.4.1 Polyphenols Derived from Foods
		5.4.2 Management of Chronic Diseases
			5.4.2.1 Cardiovascular Disease
			5.4.2.2 Cancer
			5.4.2.3 Diabetes
			5.4.2.4 Neurodegenerative Disorders
	5.5 Polyphenol-based Nanotechnology
		5.5.1 Polyphenolic Nanoparticles
			5.5.1.1 Quercetin (QT) Nanoparticles
			5.5.1.2 Curcumin Nanoparticles
			5.5.1.3 Resveratrol Nanoparticles
		5.5.2 Green Nanoparticles: Drug Delivery Targets for the Management of Glioblastoma Multiforme (GBM)
			5.5.2.1 Quercetin (QT)
			5.5.2.2 Resveratrol
			5.2.2.3 Curcumin
	5.6 Concerns about the Fortification and Augmentation of Polyphenols
	5.7 Conclusion
	References
6. Polyphenols in Food Products – Nutraceutical Applications
	6.1 Polyphenols: Concept and Classification
	6.2 Natural Sources of Polyphenols
	6.3 Polyphenols in Food
	6.4 Nutraceutical Benefits of Polyphenols
		6.4.1 Against Diabetes
		6.4.2 Against Oxidative Stress
		6.4.3 Against Degenerative Diseases
	6.5 Isolation Methods of Polyphenols from Food Products
		6.5.1 Chromatographic Methods
		6.5.2 Solvent extraction
		6.5.3 Microwave-assisted Extraction
	6.6 Nanodelivery Systems for Polyphenol Nutraceutical Applications
		6.6.1 Encapsulation
		6.6.2 Protein–Polyphenol Conjugates
	6.7 Conclusion and Future Perspectives
	References
7. Functionalization of Food Polyphenols for Nanodeliveries
	7.1 Introduction
		7.1.1 Nanotechnology
		7.1.2 Role of Nanotechnology in Food and Agriculture
		7.1.3 Polyphenols and Nanocarriers
		7.1.4 Nanoencapsulation of Phenolics Important for Food Processing and Therapeutic Applications (Medicine
	7.2 Functional Properties of Phenolic Compounds for Nanodelivery
		7.2.1 Classification of Dietary Polyphenols
			7.2.1.1 Flavonoids
			7.2.1.2 Non-flavonoids
		7.2.2 Functional Properties of Polyphenols
		7.2.3 Different Nano-driven Strategies for the Encapsulation of Polyphenols
			7.2.3.1 Biopolymeric Nanoparticles
			7.2.3.2 Physical Methods
			7.2.3.3 Chemical Methods
			7.2.3.4 Enzymatic Conjugation
			7.2.3.5 Complex Coacervation
	7.3 Food Macromolecule Nanoparticles for the Encapsulation and Delivery of Polyphenols
		7.3.1 Food Protein Nanoparticles
			7.3.1.1 Whey Protein Nanoparticles
			7.3.1.2 Casein Nanoparticles
			7.3.1.3 Gelatin Nanoparticles
			7.3.1.4 Food Prolamine-based Nanoparticles
		7.3.2 Food Polysaccharide Nanoparticles
		7.3.3 Food Protein–polysaccharide Conjugate (Complex) Nanoparticles
		7.3.4 Food Lipid-based Nanoparticles
		7.3.5 Food Hybrid Nanoparticles
	7.4 Role of Polyphenol-loaded Nanoparticles in Food Processing and Therapeutic Applications
		7.4.1 Polyphenol-loaded Nanoparticles to Enhance the Physicochemical Properties of Food
		7.4.2 Polyphenol-loaded Nanoparticles to Enhance the Functional Properties of Food
			7.4.2.1 Antioxidant Properties
			7.4.2.2 Antimicrobial Properties
			7.4.2.3 Promotion of Health-related Properties
			7.4.2.4 Anticancer Properties
		7.4.3 Application of Encapsulated Polyphenols in Different Food Products
			7.4.3.1 Dairy Products
			7.4.3.2 Beverages
			7.4.3.3 Bakery Products
			7.4.3.4 Meat Products
		7.4.4 Application of Encapsulated Phenolics in the Active Packaging/Coating of Food Products
			7.4.4.1 Fruit and Vegetable Packaging
			7.4.4.2 Meat and Meat Product Packaging
			7.4.4.3 Cheese Packaging
		7.4.5 Toxicity of Nanomaterial and Polyphenols
			7.4.5.1 Toxicity of Nanomaterials
			7.4.5.2 Toxicity of Polyphenols
	7.5 Conclusion
	References
8. Nanodeliveries of Food Polyphenols as Nutraceuticals
	8.1 Introduction
		8.1.1 Polyphenols in Food
		8.1.2 Nutraceuticals
		8.1.3 Nanodelivery
	8.2 Food Polyphenols
		8.2.1 Classification of Food Polyphenols
		8.2.2 Properties of Food Polyphenols
		8.2.3 Advantages of Food Polyphenols
	8.3 Health Benefits of Food Polyphenols
		8.3.1 Antioxidant Effect
		8.3.2 Pro-oxidant Effect
		8.3.3 Anti-inflammatory Effect
		8.3.4 Antimicrobial Effect
		8.3.5 Anticancer Effect
		8.3.6 Antidiabetic Effect
		8.3.7 Antihypertensive Effect
		8.3.8 Antiobesity effect
	8.4 Common Nanodelivery Systems for Food Polyphenols/ Nanoencapsulation of Nutraceuticals
		8.4.1 Lipid-based Nanostructures
		8.4.2 Solid Lipid Nanoparticles
		8.4.3 Nanoliposomes
		8.4.4 Nanoemulsions
		8.4.5 Polysaccharide-based Nanoparticles
	8.5 Polyphenol-loaded Nanoparticles for the Enhancement of Functional Properties of Food
		8.5.1 Nanopolyphenols Acting as Antidiabetic Agents
		8.5.2 Nanopolyphenols as Antiobesity Agents
		8.5.3 Nanopolyphenols as Anti-atherosclerotic agents
		8.5.4 Nanopolyphenols as Cancer Prevention Agents
		8.5.5 Nanopolyphenols as COVID-19 Inhibitors
	8.6 Use of Polyphenol-loaded Nanoparticles
	8.7 Future Perspectives
	References
9. Polyphenol Rich Extracts from Spices and Nanodelivery Systems
	9.1 Introduction
		9.1.1 Diversity of Plant Polyphenols
		9.1.2 Polyphenols and Spices
		9.1.3 Therapeutic and Health Benefits
	9.2 Nanodelivery Systems
		9.2.1 Diversity of Nanotechnologies
		9.2.2 Requirements for Modern Delivery Systems
		9.2.3 Nanotechnology and Methods of Preparation
		9.2.4 Nanotechnology and Sensory Attributes
	9.3 Nanodelivery Platforms with Polyphenols
		9.3.1 Polyphenol Extracts from Spices
		9.3.2 Polyphenol-enriched Extracts and Their Contribution
		9.3.3 Polyphenols with Nanodelivery Systems: Beyond the Flavor and Taste
	9.4 Polyphenol Spice Extract, Nanodeliveries, and Nutraceuticals in Industry
		9.4.1 Application of Polyphenol Spice Extracts in the Food and Pharma Sectors
		9.4.2 Nanodelivery Systems of Spice/Spice Extract Polyphenols and Nutraceuticals
		9.4.3 Market Potential and Commercial Significance
	9.5 Conclusion and Future Perspectives
	Acknowledgments
	References
10. Nanodelivery of Polyphenols as Nutraceuticals in Anticancer Interventions
	10.1 Introduction
	10.2 Nutraceuticals and Cancer
		10.2.1 Role of Polyphenols in Chemoprevention
		10.2.2 Phenolic Compounds and their Anticancer Activities
			10.2.2.1 Pro-apoptotic Effects
			10.2.2.2 Anti-angiogenic Effects
			10.2.2.3 Antiproliferative Effects
			10.2.2.4 Epigenetic Regulation
			10.2.2.5 Antimetastatic Effects
			10.2.2.6 Immunomodulatory and Immunometabolic Effects
			10.2.2.7 Microbiome Interactions
	10.3 Strategies for the Nanodelivery of Polyphenols as Nutraceuticals for Cancer
		10.3.1 Liposomes
		10.3.2 Solid lipid Nanoparticles
		10.3.3 Self-Emulsifying Drug Delivery Systems (SEDDS) and Nanoemulsions
		10.3.4 Phytosomes
		10.3.5 Polymeric Nanoparticles
		10.3.6 Micelles
		10.3.7 Protein-based Nanocarriers
		10.3.8 Dendrimers
		10.3.9 Formulation Challenges, Chemical Functionalization, and Characterization
	10.4 Summary and Perspectives
	References
11. Nanodelivery of Polyphenols as Nutraceuticals for CNS Disorders
	11.1 Gliomas
	11.2 Neurodegenerative Disorders
		11.2.1 Alzheimer’s Disease
		11.2.2 Parkinson’s Disease
		11.2.3 Amyotrophic Lateral Sclerosis
		11.2.4 Huntington’s Disease
	11.3 Cerebrovascular Disease
		11.3.1 Ischemic Stroke
		11.3.2 Hemorrhagic Stroke
	11.4 Polyphenols
		11.4.1 Polyphenol Sources and Classes
			11.4.1.1 Phenolic Acids
			11.4.1.2 Flavonoids
			11.4.1.3 Flavonols
			11.4.1.4 Isoflavones
			11.4.1.5 Flavanones
			11.4.1.6 Anthocyanidins
			11.4.1.7 Flavones
			11.4.1.8 Other Polyphenols
			11.4.1.9 Lignin
			11.4.1.10 Stilbenes
		11.4.2 The Role of Polyphenols in the Treatment of CNS Disorders
			11.4.2.1 Polyphenols in Alzheimer’s Disease and Dementia
			11.4.2.2 Polyphenols in Multiple Sclerosis
			11.4.2.3 Polyphenols in Ischemic Stroke
			11.4.2.4 Polyphenols in Parkinson’s Disease
			11.4.2.5 Polyphenols in Huntington’s Disease
			11.4.2.6 Polyphenols in Psychiatric Diseases
		11.4.3 Polyphenols in Nanodeliveries
			11.4.3.1 Polymeric Micelles
			11.4.3.2 Metallic Nanocarriers
			11.4.3.3 PhytosomesTM
			11.4.3.4 Ethosomes
			11.4.3.5 Nutraceuticals as a Source for Polyphenols
	11.5 Conclusion and Future Perspectives
	Acknowledgment
	References
12. Nanodelivery of Polyphenols as Nutraceuticals for Neurological Disorders
	12.1 Polyphenols and Their Role in Neurological Disorders (NDs)
	12.2 Nanocarriers for Brain Targeting
		12.2.1 Solid Lipid Nanoparticles (SLNs)
		12.2.2 Polymeric Nanoparticles
		12.2.3 Liposomes
		12.2.4 Micelles
		12.2.5 Dendrimers
		12.2.6 Carbon Nanotubes
		12.2.7 Inorganic Nanoparticles
		12.2.8 Quantum Dots
	12.3 Nanodelivery of Polyphenols in Neurological Disorders (NDs)
		12.3.1 Solid Lipid Nanoparticles (SLNs)
		12.3.2 Polymeric Nanoparticles
		12.3.3 Liposomes
		12.3.4 Micelles
		12.3.5 Dendrimers
		12.3.6 Carbon Nanotubes
		12.3.7 Inorganic Nanoparticles
		12.3.8 Quantum Dots
	12.4 Conclusions and Future Perspectives
	References
13. Addressing Antimicrobial Resistance by Repurposing Polyphenolic Phytochemicals with Novel Antibacterial Potential
	13.1 Introduction
	13.2 Antimicrobial Resistance (AMR)
	13.3 Cellular Oxidative Stress (OS) and Microbial Infections
		13.3.1 Oxidative Stress (OS) and Infectious Diseases
		13.3.2 Oxidative Stress-induced Microbial Infections
		13.3.3 Oxidative Stress/Reactive Oxygen Species (OS/ROS) and Antimicrobial Resistance )AMR)
		13.3.4 ROS/OS Pathways and Therapeutic Interventions for Antimicrobial/Antibacterial Agents
	13.4 Polyphenolic Phytochemicals as Antimicrobial Agents
		13.4.1 Dietary Polyphenolics and Flavonoids
		13.4.2 Chemistry of Plant Polyphenolics/Flavonoids
		13.4.3 Biological Importance and Antioxidant Potential of Flavonoids
		13.4.4 Antimicrobial/Antibacterial Effectiveness of Flavonoids
		13.4.5 Flavonoids as Antimicrobial Potentiators
	13.5 Repurposing Plant Polyphenolics/Flavonoids as Novel Antibacterial Agents
		13.5.1 Drug Repurposing Strategy and Natural Product-based Drug Discovery
		13.5.2 Repurposing Plant Polyphenolics/Flavonoids as Antibacterial Therapeutics
		13.5.3 Synergistic Antibacterial Action of Flavonoids with Existing Antibiotics
	13.6 Conclusion
	References
14. Toxicity of Polyphenols Consumed as Food and Nutraceuticals
	14.1 Consumption of Polyphenols/Food Polyphenols
	14.2 Polyphenols as Food
		14.2.1 Resveratrol
		14.2.2 Curcumin
		14.2.3 Quercetin
		14.2.4 Genistein
		14.2.5 Ellagitannins
		14.2.6 Proanthocyanidins
	14.3 Toxicity of Polyphenols
	14.4 Polyphenols in Toxic Foods
	14.5 Toxicity of Polyphenolic Compounds
		14.5.1 Genistein
		14.5.2 Resveratrol
		14.5.3 Curcumin
		14.5.4 Quercetin
		14.5.5 Green Tea Polyphenols
		14.5.6 Polyphenols From Kava (Piper Methysticum)
		14.5.7 Nordihydroguaiaretic Acid (NDGA)
	14.6 Strategies to Overcome Toxicities
		14.6.1 Increasing Polyphenol Bioavailability
		14.6.2 Modulating Gut Metabolic Processes
		14.6.3 Modulating Polyphenols to Act as a Substrate for ABC Transporters
		14.6.4 Encapsulation of Dietary Polyphenol
	14.7 Remedies of Toxicity
		14.7.1 Remedies of the Toxicity of Polyphenols Through Nanotherapeutic Approaches
		14.7.2 Self Nanoemulsifying Drug Delivery Systems (SNEDDS)
		14.7.3 Solid Liquid Nanoparticles (SLNs)
		14.7.4 Nanostructured Lipid Carriers (NLCs)
		14.7.5 Nanoemulsions
		14.7.6 Phytosome
		14.7.7 Nanoformulations That are Protein Based
			14.7.7.1 Casein-derived Nanoparticles
			14.7.7.2 Gelatin Nanoparticles
			14.7.7.3 Whey Protein Nanoparticles
	14.8 Safety Considerations of the Toxicity of Polyphenols
	14.9 Conclusion
	14.10 Future Perspectives
	References
15. Nanodelivery of Food Polyphenols for Nutraceutical Applications
	15.1 Introduction
	15.2 Polyphenols: Classification, Health Benefits, Bioavailability
		15.2.1 Classification of Polyphenols
			15.2.1.1 Phenolic Acids
			15.2.1.2 Flavonoids
			15.2.1.3 Stilbenes
			15.2.1.4 Lignans and Lignins
			15.2.1.5 Tannins
		15.2.2 Health Benefits
			15.2.2.1 Antioxidant Activity
			15.2.2.2 Antihypertensive Activity
			15.2.2.3 Antimicrobial Activity
		15.2.3 Bioavailability
	15.3 Nanocarriers and Nanodelivery Methods
		15.3.1 Nanocarriers
			15.3.1.1 Solid Lipid Nanoparticles
			15.3.1.2 Nanocrystals
			15.3.1.3 Nanopolymerosomes (NPS)
			15.3.1.4 Liposomes
			15.3.1.5 Ethosomes
			15.3.1.6 Phytosomes
			15.3.1.7 Invasomes
			15.3.1.8 Polymeric Nanocarriers
				15.3.1.8.1 Nanocapsules
				15.3.1.8.2 Nanospheres
				15.3.1.8.3 Polymerosomes
				15.3.1.8.4 Dendrimers
		15.3.2 Nanodelivery Systems
			15.3.2.1 Nanofabricated Mode System
			15.3.2.2 Carbohydrate Mode System
			15.3.2.3 Protein Mode System
			15.3.2.4 Lipid Mode System
	15.4 Polyphenol-based Nanodelivery
		15.4.1 Nano-resveratrol
		15.4.2 Nano-curcumin
		15.4.3 Nano-genistein
		15.4.4 EGCG-based Nanoforms
		15.4.5 Nano-kaempferol
		15.4.6 Naringenin-based Nanoforms
		15.4.7 Apigenin-based Nanoform
		15.4.8 Nano-theaflavins and Nano-thearubigins
		15.4.9 Quercetin Nanoforms
	15.5 Current Advances
	15.6 Challenges and Future Perspectives
	15.7 Conclusion
	References
16. Polyphenols in Food Products and Nutraceuticals
	16.1 Introduction
	16.2 Polyphenols
		16.2.1 Phenolic Acids
		16.2.2 Flavonoids
		16.2.3 Stilbenes
		16.2.4 Lignans
	16.3 Pharmacokinetic Properties of Polyphenols
		16.3.1 Absorption
		16.3.2 Distribution
		16.3.3 Metabolism
		16.3.4 Excretion
	16.4 Bioavailability of Polyphenols
		16.4.1 Bioavailability of Different Types of Polyphenols
		16.4.2 Factors Affecting the Bioavailability of Polyphenols
		16.4.3 Polyphenols Affecting the Bioavailability of Other Foods
	16.5 Strategies to Improve the Dietary Bioavailability of Polyphenols
		16.5.1 Modulation of the Metabolism
			16.5.1.1 Modulation of Gut Microbiomes
			16.5.1.2 Regulation of the Activity of Polyphenol Transporters
			16.5.1.3 Regulation of Enzyme Activities
		16.5.2 Improving the Transport of Polyphenols
			16.5.2.1 Nanodelivery
	16.6 Conclusion
	References
Index