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Natural Inflammatory Molecules in Fruits and Vegetables

Part of the SpringerBriefs in Molecular Science Book Series

DOI: 10.1007/978-3-030-88473-4

ISBN: 978-3-030-88472-7

Publisher: Springer International Publishing - Springer Journals

Nov 30, 2021

LitStream

Chapter 1Fruits and Vegetables, Though Rich in Antioxidants, Might Lead to Cytotoxicity

Sharma, Ramesh Kumar; Coniglio, Maria Anna; Laganà, Pasqualina

Pages: 1 –15

[The antioxidant and anti-inflammatory properties of fruits and vegetables make them distinctly placed and renowned food articles. They are rich in vitamins, minerals, polyphenols, and fibres, also having high water contents. It is now believed that despite being rich in antioxidants, fruits and...
LitStream

Chapter 2Natural Inflammatory Molecules in Fruits and Vegetables: Alkaloids, Uric Acid, and Fructose

Sharma, Ramesh Kumar; Coniglio, Maria Anna; Laganà, Pasqualina

Pages: 17 –25

[Out of several energy-rich organic compounds formed via photosynthesis in autotrophic organisms like plants, a few of them might prove inflammatory or cytotoxic molecules for humans if consumed regularly. Using previously stored chemical energy, chloroplasts convert atmospheric carbon dioxide...
LitStream

Chapter 3The Role of Glycoalkaloids, Lipids, and Proteins in Tissue Inflammation

Sharma, Ramesh Kumar; Coniglio, Maria Anna; Laganà, Pasqualina

Pages: 27 –37

[This chapter discusses the importance of food glycoalkaloids, the naturally produced nitrogen-containing compounds occurring as steroidal glycosides, as secondary metabolites produced in various parts of Solanaceae vegetables. Despite possessing appreciable amounts of vitamins and minerals, and...
LitStream

Chapter 4Determination of Inflammatory Molecules in Fruits and Vegetables

Sharma, Ramesh Kumar; Coniglio, Maria Anna; Laganà, Pasqualina

Pages: 39 –48

[Different vegetable foods could unpredictably cause similar inflammatory reactions when speaking of human diets. Several unrefined carbohydrates and fresh oils, and also several pulses can be the cause of mild surplus oxidation. These situations appear in contrast with common knowledge speaking...
LitStream

Chapter 5Selection of Fruits and Vegetables with Public Health Viewpoint: Discussion

Sharma, Ramesh Kumar; Coniglio, Maria Anna; Laganà, Pasqualina

Pages: 49 –55

[Proteins and lipids are molecules that might be considered as soft targets for oxidative attack, whose modification in the body can increase the risk of inflammation due to mutagenesis. Effects of food processing additives with oxidant attitude are known. Consequently, oxidation during food...

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