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The antioxidant properties of foods are crucial in nutrition, food chemistry, and medicine studies but are often underestimated, with significant amounts of bioactive compounds containing physiological and biochemical properties remaining in the residue from extraction as non-extractable antioxidants. Over the last decade, extractable and non-extractable compounds have become key in the evaluation/determination of the antioxidant properties of food matrices because of their relevance in human health. This has led to the need to include extractable and non-extractable antioxidants in comprehensive and harmonized food composition databases for a wide range of applications within research, food, pharmaceutical, nutraceutical, and cosmeceutical areas. Additionally, the databases are invaluable as part of the health claims application process. eBASIS, (Bioactive Substances in Food Information System) a comprehensive database containing quality-evaluated scientific data, covering the composition of bioactive compounds present in foods, has flexible structures, allowing it to be extended to include newly emerging data on extractable and non-extractable compounds. Search criteria were developed and defined for compiling suitable peer-reviewed literature. Data quality assessment methods were established for the addition of composition data and antioxidant activity, with a focus on various parameters including: the extraction procedure, the antioxidant measurements, the expression of results. A total of 437 quality-evaluated datapoints on the composition of extractable and/or non-extractable compounds were entered into the database. This database update represents one of the first examples of building a database dedicated to antioxidant properties. This expansion of eBASIS provides a novel and unique tool for nutritionists, dietitians, researchers to use for a wide range of applications, such as dietary assessment, exposure studies and epidemiological studies, and may contribute to an increase in high-bioactive food consumption by consumers.
Jenny Plumb; Alessandra Durazzo; Massimo Lucarini; Emanuela Camilli; Aida Turrini; Luisa Marletta; Paul Finglas. Extractable and Non-Extractable Antioxidants Composition in the eBASIS Database: A Key Tool for Dietary Assessment in Human Health and Disease Research. Nutrients 2020, 12, 3405 .
AMA StyleJenny Plumb, Alessandra Durazzo, Massimo Lucarini, Emanuela Camilli, Aida Turrini, Luisa Marletta, Paul Finglas. Extractable and Non-Extractable Antioxidants Composition in the eBASIS Database: A Key Tool for Dietary Assessment in Human Health and Disease Research. Nutrients. 2020; 12 (11):3405.
Chicago/Turabian StyleJenny Plumb; Alessandra Durazzo; Massimo Lucarini; Emanuela Camilli; Aida Turrini; Luisa Marletta; Paul Finglas. 2020. "Extractable and Non-Extractable Antioxidants Composition in the eBASIS Database: A Key Tool for Dietary Assessment in Human Health and Disease Research." Nutrients 12, no. 11: 3405.
Prostate cancer has become the most common form of non-cutaneous (internal) malignancy in men, accounting for 26% of all new male visceral cancer cases in the UK. The aetiology and pathogenesis of prostate cancer are not understood, but given the age-adjusted geographical variations in prostate cancer incidence quoted in epidemiological studies, there is increasing interest in nutrition as a relevant factor. In particular, foods rich in phytochemicals have been proposed to reduce the risk of prostate cancer. Epidemiological studies have reported evidence that plant-based foods including cruciferous vegetables, garlic, tomatoes, pomegranate and green tea are associated with a significant reduction in the progression of prostate cancer. However, while there is well-documented mechanistic evidence at a cellular level of the manner by which individual dietary components may reduce the risk of prostate cancer or its progression, evidence from intervention studies is limited. Moreover, clinical trials investigating the link between the dietary bioactives found in these foods and prostate cancer have reported varied conclusions. Herein, we review the plant bioactives for which there is substantial evidence from epidemiological and human intervention studies. The aim of this review is to provide important insights into how particular plant bioactives (e.g., sulphur-containing compounds, carotenoids and polyphenols) present in commonly consumed food groups may influence the development and progression of prostate cancer.
Tracey L. Livingstone; Gemma Beasy; Robert D. Mills; Jenny Plumb; Paul W. Needs; Richard Mithen; Maria Traka. Plant Bioactives and the Prevention of Prostate Cancer: Evidence from Human Studies. Nutrients 2019, 11, 2245 .
AMA StyleTracey L. Livingstone, Gemma Beasy, Robert D. Mills, Jenny Plumb, Paul W. Needs, Richard Mithen, Maria Traka. Plant Bioactives and the Prevention of Prostate Cancer: Evidence from Human Studies. Nutrients. 2019; 11 (9):2245.
Chicago/Turabian StyleTracey L. Livingstone; Gemma Beasy; Robert D. Mills; Jenny Plumb; Paul W. Needs; Richard Mithen; Maria Traka. 2019. "Plant Bioactives and the Prevention of Prostate Cancer: Evidence from Human Studies." Nutrients 11, no. 9: 2245.