TY - JOUR
T1 - Health promoting compounds in vegetables and fruits:
T2 - A systematic approach for identifying plant components with impact on human health
AU - Brandt, K.
AU - Christensen, L.P.
AU - Hansen-Møller, J.
AU - Hansen, S.L.
AU - Haraldsdottir, J.
AU - Jespersen, L.
AU - Purup, S.
AU - Karazmi, A.
AU - Barkholt, Vibeke
AU - Frøkiær, Hanne
AU - Købæk-Larsen, M.
PY - 2004
Y1 - 2004
N2 - Vegetables contain unknown compounds with important health promoting effect. The described project defined and tested a two-step screening procedure for identification of such compounds. Step 1 is initial screening according to three criteria: 1.1, chemically reactive functional groups; 1.2, toxicity at high concentrations or other bioactivity; and 1.3, presence in healthy foods. Step 2 is testing for minimum criteria defining health-promoting compounds: 2.1, positive or biphasic ("hormesis") responses in bioassay; 2.2, human tissue concentrations corresponding to beneficial effects in bioassay; and 2.3, possibility to control content in food. Falcarinol from carrots fulfilled all 6 criteria and subsequently showed anticancer effect in rats.
AB - Vegetables contain unknown compounds with important health promoting effect. The described project defined and tested a two-step screening procedure for identification of such compounds. Step 1 is initial screening according to three criteria: 1.1, chemically reactive functional groups; 1.2, toxicity at high concentrations or other bioactivity; and 1.3, presence in healthy foods. Step 2 is testing for minimum criteria defining health-promoting compounds: 2.1, positive or biphasic ("hormesis") responses in bioassay; 2.2, human tissue concentrations corresponding to beneficial effects in bioassay; and 2.3, possibility to control content in food. Falcarinol from carrots fulfilled all 6 criteria and subsequently showed anticancer effect in rats.
U2 - 10.1016/j.tifs.2003.12.003
DO - 10.1016/j.tifs.2003.12.003
M3 - Journal article
SN - 0924-2244
VL - 15
SP - 384
EP - 393
JO - Trends in Food Science & Technology
JF - Trends in Food Science & Technology
IS - 7-8
ER -