Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Lead poisoning has been recognized as a major public health risk, particularly in developing countries. Though various occupational and public health measures have been undertaken in order to control lead exposure, cases of lead poisoning are still reported. Exposure to lead produces various deleterious effects on the hematopoietic, renal, reproductive and central nervous system, mainly through increased oxidative stress. These alterations play a prominent role in disease manifestations. Modulation of cellular thiols for protection against reactive oxygen species (ROS) has been used as a therapeutic strategy against lead poisoning. N-acetylcysteine, α-lipoic acid, vitamin E, quercetin and a few herbal extracts show prophylaxis against the majority of lead mediated injury in both in vitro and in vivo studies. This review provides a comprehensive account of recent updates describing health effects of lead exposure, relevant biomarkers and mechanisms involved in lead toxicity. It also updates the readers about recent advances in chelation therapy and newer therapeutic strategies, like nanoencapsulation, to treat lead induced toxic manifestations.

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Toxicity of lead: A review with recent updates.

In vitro and some animal models have shown that quercetin, a polyphenol derived from plants, has a wide range of biological actions including anti-carcinogenic, anti-inflammatory and antiviral activities; as well as attenuating lipid peroxidation, platelet aggregation and capillary permeability. This review focuses on the physicochemical properties, dietary sources, absorption, bioavailability and metabolism of quercetin, especially main effects of quercetin on inflammation and immune function. According to the results obtained both in vitro and in vivo, good perspectives have been opened for quercetin. Nevertheless, further studies are needed to better characterize the mechanisms of action underlying the beneficial effects of quercetin on inflammation and immunity.

Quercetin, Inflammation and Immunity

The pros and cons of phytoestrogens

Antioxidants: Characterization, natural sources, extraction and analysis

α-Lipoic acid in dietary supplements: Development and comparison of HPLC-CEAD and HPLC-ESI-MS methods

Effect of gamma-irradiation on flavour 5'-nucleotides, tyrosine, and phenylalanine in mushrooms (Agaricus bisporus)

Inventory of phytoestrogen databases

Determination of secoisolariciresinol, lariciresinol and isolariciresinol in plant foods by high performance liquid chromatography coupled with coulometric electrode array detection

Heidi Schwartz

Papers

α-Lipoic acid in dietary supplements: Development and comparison of HPLC-CEAD and HPLC-ESI-MS methods

Effect of gamma-irradiation on flavour 5'-nucleotides, tyrosine, and phenylalanine in mushrooms (Agaricus bisporus)

Inventory of phytoestrogen databases

Determination of secoisolariciresinol, lariciresinol and isolariciresinol in plant foods by high performance liquid chromatography coupled with coulometric electrode array detection

Comparison of sample preparation methods for analysis of isoflavones in foodstuffs.