A polyphenol-rich diet protects against chronic pathologies by modulating numerous physiological processes, such as cellular redox potential, enzymatic activity, cell proliferation and signaling transduction pathways. However, polyphenols have a low oral bioavailability mainly due to an extensive biotransformation mediated by phase I and phase II reactions in enterocytes and liver but also by gut microbiota. Despite low oral bioavailability, most polyphenols proved significant biological effects which brought into attention the low bioavailability/high bioactivity paradox. In recent years, polyphenol metabolites have attracted great interest as many of them showed similar or higher intrinsic biological effects in comparison to the parent compounds. There is a huge body of literature reporting on the biological functions of polyphenol metabolites generated by phase I and phase II metabolic reactions and gut microbiota-mediated biotransformation. In this respect, the review highlights the pharmacokinetic fate of the major dietary polyphenols (resveratrol, curcumin, quercetin, rutin, genistein, daidzein, ellagitannins, proanthocyanidins) in order to further address the efficacy of biometabolites as compared to parent molecules. The present work strongly supports the contribution of metabolites to the health benefits of polyphenols, thus offering a better perspective in understanding the role played by dietary polyphenols in human health.

Bioactivity of dietary polyphenols: The role of metabolites

Toxicity of Doxorubicin (Dox) to different experimental organ systems.

Background The mango (Mangifera indica L.) is an important tropical fruit with worldwide acceptance, extensive marketing, vast production, wide distribution, and benefits to human health. Mango wastes, such as the seed kernel and peel, have high functional and nutritional potential. Scope and approach In this paper, we describe the composition of the mango seed kernel, which is analysed from a critical point of view regarding the proper use of this waste product and the possibility of monetizing it for nutritional and environmental purposes. The nucleus contains important bioactive compounds that have high antioxidant activity, lipids that have acceptable physical and chemical characteristics (free of trans fatty acids), and a high protein content. Key findings and conclusions Food powders (prepared with a reduction of antinutritional factors) can be obtained from seeds, and these powders can include premium-grade fats or extracts with high functional power. Research should continue to identify the profiles of the phytochemicals available from different seed varieties, their bioavailability, and their health effects. Outreach strategies with the business sector should also be implemented to valorize the nutritional and functional potential of the seed kernel of the mango.

Mango seed: Functional and nutritional properties

Chemical profile of mango (Mangifera indica L.) using electrospray ionisation mass spectrometry (ESI-MS).

Mango (Mangifera indica L.) is a fruit plant of family Anacardiaceae, widely grown all over the world, and is a very popular fruit in the world market. Mango fruit is the second most traded tropical fruit and fifth in terms of production globally. Large quantities of mango processing coproducts are generated (peels and seeds), which usually are discarded as waste, yet are a potential source of fat, protein, carbohydrate, and certain bioactive compounds. Mango kernel is a remarkably rich source of macronutrients and micronutrients including calcium, potassium, magnesium, phosphorus, and vitamins A, E, K, and C. Phytochemicals with a notable therapeutic potential such as tocopherols, phytosterols, carotenoids, polyphenols (gallotannins, flavonols, benzophenone derivatives, mangiferin, homomangiferin, isomangiferin, anthocyanins, kaempferol, and quercetin), and phenolic acids (4-caffeoylquinic acids, caffeic, coumaric, ellagic, gallic, and ferulic acid) are reported. The phytochemicals have high antioxidant, antimicrobial, anticancer, and, antiproliferation activities and could be used for food, cosmetic, and pharmaceutical applications. The nutritional composition of mango kernel constitutes 32.34% to 76.81% carbohydrate, 6% to 15.2% fat, 6.36% to 10.02% protein, 0.26% to 4.69% crude fiber, and 1.46% to 3.71% ash on a dry weight basis. The nutritional profile of the kernel suggests its usability as a food ingredient in the development of value-added products such as mango kernel oil, mango kernel butter, mango kernel flour, and biofilms among other diverse products. This comprehensive systematic review explores mango kernel as a potential and novel food ingredient to meet the needs of a health-conscious population. The review also provides a remedy to waste management and environmental pollution.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12598

S. Arulmozhi

Papers

Cardioprotective effect of ellagic acid on doxorubicin induced cardiotoxicity in wistar rats

Nephroprotective role of diosgenin in gentamicin-induced renal toxicity: biochemical, antioxidant, immunological and histopathological approach