Malus domestica : A Review on Nutritional Features, Chemical Composition, Traditional and Medicinal Value

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Abstract

Fruit-derived bioactive substances have been spotlighted as a regulator against various diseases due to their fewer side effects compared to chemical drugs. Among the most frequently consumed fruits, apple is a rich source of nutritional molecules and contains high levels of bioactive compounds. The main structural classes of apple constituents include polyphenols, polysaccharides (pectin), phytosterols, and pentacyclic triterpenes. Also, vitamins and trace elements complete the nutritional features of apple fruit. There is now considerable scientific evidence that these bioactive substances present in apple and peel have the potential to improve human health, for example contributing to preventing cardiovascular disease, diabetes, inflammation, and cancer. This review will focus on the current knowledge of bioactive substances in apple and their medicinal value for human health.

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Flavonoids: an overview

A. N. Panche, A. D. Diwan, S. Chandra (2016)

Flavonoids, a group of natural substances with variable phenolic structures, are found in fruits, vegetables, grains, bark, roots, stems, flowers, tea and wine. These natural products are well known for their beneficial effects on health and efforts are being made to isolate the ingredients so called flavonoids. Flavonoids are now considered as an indispensable component in a variety of nutraceutical, pharmaceutical, medicinal and cosmetic applications. This is attributed to their anti-oxidative, anti-inflammatory, anti-mutagenic and anti-carcinogenic properties coupled with their capacity to modulate key cellular enzyme function. Research on flavonoids received an added impulse with the discovery of the low cardiovascular mortality rate and also prevention of CHD. Information on the working mechanisms of flavonoids is still not understood properly. However, it has widely been known for centuries that derivatives of plant origin possess a broad spectrum of biological activity. Current trends of research and development activities on flavonoids relate to isolation, identification, characterisation and functions of flavonoids and finally their applications on health benefits. Molecular docking and knowledge of bioinformatics are also being used to predict potential applications and manufacturing by industry. In the present review, attempts have been made to discuss the current trends of research and development on flavonoids, working mechanisms of flavonoids, flavonoid functions and applications, prediction of flavonoids as potential drugs in preventing chronic diseases and future research directions.

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Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance.

Laura Bravo (1998)

Polyphenols constitute one of the most numerous and ubiquitous groups of plant metabolites and are an integral part of both human and animal diets. Ranging from simple phenolic molecules to highly polymerized compounds with molecular weights of greater than 30,000 Da, the occurrence of this complex group of substances in plant foods is extremely variable. Polyphenols traditionally have been considered antinutrients by animal nutritionists, because of the adverse effect of tannins, one type of polyphenol, on protein digestibility. However, recent interest in food phenolics has increased greatly, owing to their antioxidant capacity (free radical scavenging and metal chelating activities) and their possible beneficial implications in human health, such as in the treatment and prevention of cancer, cardiovascular disease, and other pathologies. Much of the literature refers to a single group of plant phenolics, the flavonoids. This review offers an overview of the nutritional effects of the main groups of polyphenolic compounds, including their metabolism, effects on nutrient bioavailability, and antioxidant activity, as well as a brief description of the chemistry of polyphenols and their occurrence in plant foods.

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Apple phytochemicals and their health benefits

Jeanelle Boyer, Rui Hai Liu (2004)

Evidence suggests that a diet high in fruits and vegetables may decrease the risk of chronic diseases, such as cardiovascular disease and cancer, and phytochemicals including phenolics, flavonoids and carotenoids from fruits and vegetables may play a key role in reducing chronic disease risk. Apples are a widely consumed, rich source of phytochemicals, and epidemiological studies have linked the consumption of apples with reduced risk of some cancers, cardiovascular disease, asthma, and diabetes. In the laboratory, apples have been found to have very strong antioxidant activity, inhibit cancer cell proliferation, decrease lipid oxidation, and lower cholesterol. Apples contain a variety of phytochemicals, including quercetin, catechin, phloridzin and chlorogenic acid, all of which are strong antioxidants. The phytochemical composition of apples varies greatly between different varieties of apples, and there are also small changes in phytochemicals during the maturation and ripening of the fruit. Storage has little to no effect on apple phytochemicals, but processing can greatly affect apple phytochemicals. While extensive research exists, a literature review of the health benefits of apples and their phytochemicals has not been compiled to summarize this work. The purpose of this paper is to review the most recent literature regarding the health benefits of apples and their phytochemicals, phytochemical bioavailability and antioxidant behavior, and the effects of variety, ripening, storage and processing on apple phytochemicals.

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Journal

Journal ID (nlm-ta): Plants (Basel)

Journal ID (iso-abbrev): Plants (Basel)

Journal ID (publisher-id): plants

Title: Plants

Publisher: MDPI

ISSN (Electronic): 2223-7747

Publication date (Electronic): 22 October 2020

Publication date Collection: November 2020

Volume: 9

Issue: 11

Electronic Location Identifier: 1408

Affiliations

[1 ]Biomedical Research Centre, University Hospital, 50003 Hradec Kralove, Czech Republic; toxicology@ 123456toxicology.cz

[2 ]Faculty of Health and Social Studies, Department of Radiology and Toxicology, University of South Bohemia Ceske Budejovice, 37005 Ceske Budejovice, Czech Republic

[3 ]Department of Botany, Shoolini University of Biotechnology and Management Sciences, Solan 173229, H.P., India; kanchankannu1992@ 123456gmail.com

[4 ]Department of Neurology of the Medical Faculty of Charles University and University Hospital in Hradec Kralove, Sokolska 581, 50005 Hradec Kralove, Czech Republic; blanka.klimova@ 123456uhk.cz (B.K.); martin.valis@ 123456fnhk.cz (M.V.)

[5 ]Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic; eugenie.nepovimova@ 123456uhk.cz (E.N.);

[6 ]College of Life Science, Yangtze University, Jinzhou 434025, China

[7 ]Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto Pisa 80, 56124 Pisa, Italy; marco.landi@ 123456unipi.it

[8 ]MOE Joint International Research Laboratory of Animal Health and Food Safety, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, China

Author notes

[* ]Correspondence: wuwenda@ 123456njau.edu.cn (W.W.); kamil.kuca@ 123456uhk.cz (K.K.); Tel.: +025-84395227 (W.W.); +420-603-289-166 (K.K.)

[†]

These authors share the first authorship.

Author information

Jiri Patocka https://orcid.org/0000-0002-1261-9703

Blanka Klimova https://orcid.org/0000-0001-8000-9766

Marco Landi https://orcid.org/0000-0003-0121-0715

Kamil Kuca https://orcid.org/0000-0001-9664-1109

Wenda Wu https://orcid.org/0000-0003-2528-4655

Article

Publisher ID: plants-09-01408

DOI: 10.3390/plants9111408

PMC ID: 7690411

PubMed ID: 33105724

SO-VID: 237bd13c-addb-45bf-94e2-d9d0e981ad9c

License:

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

Malus domestica: A Review on Nutritional Features, Chemical Composition, Traditional and Medicinal Value

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Abstract

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Climate Change and Human Health

Most cited references 104

Flavonoids: an overview

Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance.

Apple phytochemicals and their health benefits

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