Statistical Databases

Phenolic compounds are an important class of plant secondary metabolites which play crucial physiological roles throughout the plant life cycle. Phenolics are produced under optimal and suboptimal conditions in plants and play key roles in developmental processes like cell division, hormonal regulation, photosynthetic activity, nutrient mineralization, and reproduction. Plants exhibit increased synthesis of polyphenols such as phenolic acids and flavonoids under abiotic stress conditions, which help the plant to cope with environmental constraints. Phenylpropanoid biosynthetic pathway is activated under abiotic stress conditions (drought, heavy metal, salinity, high/low temperature, and ultraviolet radiations) resulting in accumulation of various phenolic compounds which, among other roles, have the potential to scavenge harmful reactive oxygen species. Deepening the research focuses on the phenolic responses to abiotic stress is of great interest for the scientific community. In the present article, we discuss the biochemical and molecular mechanisms related to the activation of phenylpropanoid metabolism and we describe phenolic-mediated stress tolerance in plants. An attempt has been made to provide updated and brand-new information about the response of phenolics under a challenging environment.

https://www.mdpi.com/1420-3049/24/13/2452/pdf

Response of Phenylpropanoid Pathway and the Role of Polyphenols in Plants under Abiotic Stress.

http://ssu.ac.ir/cms/fileadmin/user_upload/Mtahghighat/tfood/ARTICLES/cereals/Beneficial_phytochemicals_in_potato_—_a_review.pdf

Beneficial phytochemicals in potato — a review

Physical interactions often occur between major food components during food processing. These interactions may involve starch, lipids, and proteins forming V-type starch-lipid complexes or ternary starch-lipid-protein complexes of larger molecular size and greater structural order. Complexes between starch and lipids have been the subject of intensive research for over half a century, whereas the study of starch-lipid-protein complexes is a relatively new field with only a limited amount of knowledge being gained so far. The formation of these complexes can significantly affect the functional and nutritional properties of finished food products in terms of flavor, texture, shelf life, and digestibility. This article provides a comprehensive review of starch-lipid and starch-lipid-protein complexes, including their classification, factors affecting their formation and structure, and preparative and analytical methods. The review also considers how complexes affect the physicochemical and functional properties of starch, including digestibility, and potential applications in the food industry.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12550

Starch–lipid and starch–lipid–protein complexes: A comprehensive review

Resistant starch (RS) is defined as the fraction of starch that escapes digestion in the small intestine due to either difficult enzyme/starch contact or to the strength of the crystalline regions formed both in native starch and in those retrograded starch. RS occurs naturally in some foods, and some may be generated in others as the results of several processing conditions. Varieties of techniques have been employed to obtain structural characteristics of RS such as their crystallinity, structural order, chain-length distribution and conformation, helicity, and double-helical structures. These structures play an important role in determining the physiological properties of RS such as their prebiotic and hypoglycaemic properties. However, such topic on structural characterization of RS and their structure-physiological function relationship have not been reviewed in previous literatures. Therefore, this review focuses on the past and current achievements of research on structural characterization...

Research advances on structural characterization of resistant starch and its structure-physiological function relationship: A review

Background Fruits and vegetables are rich source of phytonutrients. These phytonutrients are present in high concentrations in raw form, and decrease to some extent after processing. The major phytonutrients present in fruits and vegetables are vitamins, carotenoids, polyphenols, curcuminoids, polyunsaturated fatty acids, proteins, peptides, dietary fibers, oligosaccharides, and minerals that exhibit multiple beneficial effects on human health. Lots of research work has been carried out on assessing these phytonutrients in various fruits and vegetables however very limited knowledge is available on assessment of how much of these phytonutrients are available to exert their biological function in the human body. Scope and approach In this review we attempted to provide updated information regarding the methods used for assessing bioaccessibility, extent of bioaccessibile phytonutrients from different food matrix and effect of different processing (boiling, microwaving, frying) and preservation techniques (dehydration and freezing) on bioaccessibility of phytonutrients. Key Finding and Conclusions Food matrix, processing and preservation methods have major influence on the bioaccessibility of phytonutrients. Cooking, frying and pasteurization increased the bioaccessibility of polyphenols and carotenoids in fruits and vegetables. Dehydration can be a good technique to enhance the bioaccessibility of carotenoids. Freezing showed contradictory response on bioaccessibility as it increased bioaccessibility of phytonutrients in some fruits and decreased in others. To achieve maximum bioaccessibility of carotenoids, thermal treatment along with addition of oil is the best; to enhance ascorbic acid and polyphenols bioaccessibility thermal treatment is the best and for enhanced bioaccessibility of mineral and tocopherols high pressure-processing is most suitable.

Recent updates on bioaccessibility of phytonutrients

Phytic acid: Blessing in disguise, a prime compound required for both plant and human nutrition.

Background The starchy crops which normally form the staple diet of people are rich in carbohydrates. People leading a sedentary lifestyle and consuming high amounts of carbohydrate-rich food normally invite obesity and type-II diabetes. Upon digestion of starchy food, postprandial blood glucose level rises rapidly and sharply, which reflects a high glycemic index (GI) value. Scope and approach Various factors affect starch digestibility and the GI of a food or its products. The internal factors such as amylose, lipid, protein, phytic acid, dietary fibre and resistant starch (RS) have been correlated with lower GI value. The external factors which affect GI and starch digestibility include cooking, processing, retrogradation, soaking and germination. Various food matrices are also responsible for alteration in the GI value. Moreover, changes in the environmental conditions including abiotic and biotic stresses are also responsible for the change in starch structure and composition which ultimately affects GI of starchy crops. Key findings and conclusions The GI and starch digestibility of foods are affected by intrinsic and extrinsic factors which affect strategies for management of sugar level to ensure better human health. High amylose, RS, lipid and protein in the food were found to reduce starch hydrolysis. Further, retrogradation, various cooking methods and modification of starch by physical and chemical means resulted in lower GI and increased RS considerably. Analysis and management of postprandial blood glucose level while eating starchy crops would help to understand the risk of diabetes and other lifestyle-related diseases.

Glycemic index of starchy crops and factors affecting its digestibility: A review

Tuberization in potato (Solanum tuberosum L.) is a complex biological phenomenon which is affected by several environmental cues, genetic factors and plant nutrition. Understanding the regulation of tuber induction is essential to devise strategies to improve tuber yield and quality. It is well established that short-day photoperiods promote tuberization, whereas long days and high-temperatures inhibit or delay tuberization. Worldwide research on this complex biological process has yielded information on the important bio-molecules (proteins, RNAs, plant growth regulators) associated with the tuberization process in potato. Key proteins involved in the regulation of tuberization include StSP6A, POTH1, StBEL5, StPHYB, StCONSTANS, Sucrose transporter StSUT4, StSP5G, etc. Biomolecules that become transported from “source to sink” have also been suggested to be important signaling candidates regulating the tuberization process in potatos. Four molecules, namely StSP6A protein, StBEL5 RNA, miR172 and G...

https://krishi.icar.gov.in/jspui/bitstream/123456789/8780/1/Key%20players%20associated%20with%20tuberization%20in%20potato%20potential%20candidates%20for.pdf

Key players associated with tuberization in potato: potential candidates for genetic engineering.

/pdf/effect-of-zinc-nanoparticles-on-antioxidative-system-of-3lya6504s6.pdf

Brajesh Singh

Papers

Recent updates on bioaccessibility of phytonutrients

Phytic acid: Blessing in disguise, a prime compound required for both plant and human nutrition.

Glycemic index of starchy crops and factors affecting its digestibility: A review

Key players associated with tuberization in potato: potential candidates for genetic engineering.

Effect of zinc nanoparticles on antioxidative system of potato plants