G.R. Fenwick

Bio: G.R. Fenwick is an academic researcher from Norwich University. The author has contributed to research in topics: Glucosinolate & Glucobrassicin. The author has an hindex of 11, co-authored 13 publications receiving 2965 citations.

Glucosinolates and their breakdown products in food and food plants

Abstract: This review surveys the occurrence, analysis, and properties of glucosinolates and derived compounds in plants and products intended for humans and animal consumption. The paper, which includes references published in 1981, is also intended to compliment existing reviews on the chemistry of these sulfur‐containing natural products. Particular emphasis is placed upon members of the Brassica family because of their importance as vegetables, condiments, oilseeds, and animal feedingstuffs. Since much of the work considered here relates to glucosinolate decomposition products, biochemical information concerning the nature, occurrence, and properties of the glucosinolate‐degrading enzyme, myrosinase, is considered in Section III. The methods available for the chemical analysis of glucosinolates and their various breakdown products are discussed critically. Factors affecting the glucosinolate content of plants and plant products arc outlined in Section VII. Particular emphasis is placed upon the effect of proces...

The chemistry and biological significance of saponins in foods and feedingstuffs.

Abstract: Saponins occur widely in plant species and exhibit a range of biological properties, both beneficial and deleterious. This review, which covers the literature to mid 1986, is concerned with their occurrence in plants and their effects when consumed by animals and man. After a short discussion on the nature, occurrence, and biosynthesis of saponins, during which the distinction between steroidal and triterpenoid saponins is made, the structures of saponins which have been identified in a variety of plants used as human foods, animal feedingstuffs, herbs, and flavorings are described. Many of these compounds have been characterized only during the last 2 decades, and modern techniques of isolation, purification, and structural elucidation are discussed. Particular consideration is given to mild chemical and enzymatic methods of hydrolysis and to recent developments in the application of NMR and soft ionization MS techniques to structural elucidation. Methods currently used for the quantitative analysis of saponins, sapogenols, and glycoalkaloids are critically considered; advances in the use of newer methods being emphasized. The levels of saponins in a variety of foods and food plants are discussed in the context of the methods used and factors affecting these levels, including genetic origin, agronomic, and processing variables, are indicated. Critical consideration is given to the biological effects of saponins in food which are very varied and dependent upon both the amount and chemical structure of the individual compounds. The properties considered include membranolytic effects, toxic and fungitoxic effects, adverse effects on animal growth and performance, and the important hypocholesterolemic effect. A final section deals briefly with the pharmacological effects of saponins from ginseng, since use of this plant is increasing in certain sections of western society as well as being traditional in the Orient.

The genus Allium--Part 1.

Abstract: Alliums have been grown for many centuries for their characteristic, pungent flavor and medicinal properties. The present review, which includes references published up to the middle of 1984, is primarily concerned with the chemical composition, flavor, and physiological properties of these crops, their extracts, and processed products. Special emphasis is placed upon the relationship between the organoleptically and biologically active components of onion and garlic. Following a brief historical introduction, current production of commercially important alliums is described and their botanical origins and interrelationships are explained. Following consideration of the major economic diseases and pests of alliums, the agronomic, husbandry, and practices associated with their cultivation are described, particular emphasis being placed upon the storage and processing of onion and garlic. The detailed, overall chemical composition and nutritional value of members of the genus Allium are presented in Section 7; after an outline of the origin and nature of flavor components and precursors, the flavor volatiles of individual members are presented. The effects of agronomic, environmental, and processing practices on chemical and flavor content and quality are considered in Section 9. The following section deals critically with the human and animal studies which have been conducted into the medical and therapeutic properties of alliums, emphasis being placed upon the studies into the antiatherosclerotic effect of onion and garlic and their essential oils. After a study of antimicrobial properties of alliums and their effects on insects and animals, an overview is presented which highlights unexplored or inadequately studied areas and suggests rewarding areas for future research.

Ecology of infochemical use by natural enemies in a tritrophic context.

Abstract: Parasitoids and predators of herbivores have evolved and function within a multitrophic context. Consequently, their physiology and behavior are in­ fluenced by elements from other trophic levels such as their herbivore victim (second trophic level) and its plant food (first trophic level) (126) . Natural enemies base their foraging decisions on information from these different trophic levels, and chemical information plays an important role. This review is restricted to the ecology of chemical information from the first and second trophic levels. The importance of so-called infochemicals, a subcategory of semiochemicals, in foraging by parasitoids and predators has been well documented (e.g. reviewed in 31, 78, Il l , 183, 185) , and we do not intend to repeat the details. But because of a lack of testable hypotheses, all this research is conducted rather haphazardly: the total puzzle of infochemical use has not been solved for any natural enemy species. Here we approach the use of infochemicals by natural enemies from an evolutionary and ecological standpoint. Our basic concept is that information from the first and second trophic levels differs in availability and in reliability, a difference that shapes the way infochemicals are used by a species. We generate hypotheses on (a)