Over the past two decades, extensive studies have revealed that inflammation represents a major risk factor for various human diseases. Chronic inflammatory responses predispose to pathological progression of chronic illnesses featured with penetration of inflammatory cells, dysregulation of cellular signaling, excessive generation of cytokines, and loss of barrier function. Hence, the suppression of inflammation has the potential to delay, prevent, and to treat chronic diseases. Flavonoids, which are widely distributed in humans daily diet, such as vegetables, fruits, tea and cocoa, among others, are considered as bioactive compounds with anti-inflammatory potential. Modification of flavonoids including hydroxylation, o-methylation, and glycosylation, can alter their metabolic features and affect mechanisms of inflammation. Structure-activity relationships among naturally occurred flavonoids hence provide us with a preliminary insight into their anti-inflammatory potential, not only attributing to the antioxidant capacity, but also to modulate inflammatory mediators. The present review summarizes current knowledge and underlies mechanisms of anti-inflammatory activities of dietary flavonoids and their influences involved in the development of various inflammatory-related chronic diseases. In addition, the established structure-activity relationships of phenolic compounds in this review may give an insight for the screening of new anti-inflammatory agents from dietary materials.

Modifications of dietary flavonoids towards improved bioactivity: An update on structure-activity relationship.

死亡原因統計年報 : 人口動態申告에 의한 集計 = Annual report on the cause of death statistics : based on vital registration

Dietary flavonoids, which occur in many plant foods, are considered as the most active constituents among the plant-derived ones in vitro and in vivo. To date, many studies have addressed the anti-inflammatory activity of flavonoids. However, their considerable structural diversity and in vivo bioavailability make them able to modulate different signaling pathways. The present review attempted to summarize and highlight a broad range of inflammation-associated signaling pathways modulated by flavonoids. Finally, based on the current scientist's literature, structure-activity relationships were concluded. Dietary flavonoids have the ability to attenuate inflammation by targeting different intracellular signaling pathways triggered by NF-κB, AP-1, PPAR, Nrf2, and MAPKs. Identification of the main structural features required for the modulation of these inflammation-related pathways (hydroxylation pattern, C2=C3 double bond) have an important role to play in the development of new anti-inflammatory drugs.

Intracellular signaling pathways of inflammation modulated by dietary flavonoids: The most recent evidence

Dissection of Trichoderma longibrachiatum-induced defense in onion (Allium cepa L.) against Fusarium oxysporum f. sp. cepa by target metabolite profiling.

Background Nowadays food wastes are a major concern. On the other hand, the demand for natural beneficial compounds to human health is increasing. Melon (Cucumis melo L.) is a very appreciated fruit, consumed all over the world, that contains large amounts of seeds and peel, which up to now are discarded. These by-products contain phytochemical compounds with great nutritional and functional potentials. Scope and approach This review describes the scientific studies regarding nutritional, bioactive and anti-nutrients composition of melon by-products, as well as their main biological activities and industrial applications. These findings intend to contribute for future research concerning novel functional foods based on melon by-products. Key findings and conclusions Melon peel is a good source of minerals (potassium, sodium, magnesium, calcium) and phenolic compounds. It also contains carotenoids, namely lycopene and β-carotene. In turn, melon seeds are a good source of protein (15–36%) and fibre (7–44%). Melon seed oil is a good source of tocopherols and sterols (β-sitosterol, 0.06–289 mg/100 g oil), as well as phenolic compounds. It has an interesting fatty acid profile, very similar to soybean and sunflower oils. Moreover, melon by-products present different biological activities including antioxidant, anti-inflammatory, antidiabetic, antiulcer, antibacterial, and anti-angiogenic, fully justified by the presence of bioactive compounds. Therefore, these by-products can be considered good candidates for the development of novel functional foods, contributing to promote sustainability across food chain. Nonetheless, further research is needed, namely concerning clinical studies to fully support the development of evidence-based functional foods.

Melon (Cucumis melo L.) by-products: Potential food ingredients for novel functional foods?

Roasting processed oriental melon (Cucumis melo L. var. makuwa Makino) seed influenced the triglyceride profile and the inhibitory potential against key enzymes relevant for hyperglycemia

https://www.koreascience.kr:443/article/JAKO201113036232377.pdf

Influences of Meteorological Conditions of Harvest Time on Water-Soluble Vitamin Contents and Quality Attributes of Oriental Melon

Flavor potential in onions is genetically determined, but it can be modified by environment. The aim of this study was to investigate the effect of temperature (15, 20, 25, 30℃) on the sugar and pyruvic acid contents and growth of onion (Allium cepa L.) bulbs. There were no differences in the plant height according to temperature. The number of leaves was decreased as temperature increased. However bulb diameter, bulb weight and bulbing index (bulb/neck diameter) were increased as temperature increased. Therefore aerial part growth was better at 20 and 25℃ and subterranean growth was better at 25 and 30℃. At harvest, there was a significant difference in bulb characteristics. It showed better growth in bulb diameter and weight at 25℃. The growth of bulbs was better but bulb weight was decreased lower at 30℃ because of stress. The pyruvic acid content in onion bulb was the highest at 20℃, while total sugar content was the highest at 25℃. The pyruvic acid and sugar content per unit weight of the bulb were the highest at 20℃. Onion grown at 25℃ was the highest in sweetness but much lower in PA/TS rate. Sucrose content was increased as temperature increased but there was no effect on glucose and fructose contents. Therefore, strong sweet flavor should be obtained when onions are grown at 25℃ condition.

Effect of Temperature on the Growth, Pyruvic Acid and Sugar Contents in Onion Bulbs

The objective of this study was to investigate the anticancer effects of the extracts of oriental melon seeds. Various solvent extracts of oriental melon seeds were prepared and their anticancer effects were examined using in vitro MTT and CV assays. The anticancer effects of various extracts of oriental melon seeds were also examined in five human cancer cell lines including A549, AGS, HT-29, MCF-7 and HepG2. The ethanol extract of heated oriental melon seeds showed the potent cytotoxic effects especially against mouse hepatoma cell line(Hepa1c1c7), human hepatoma cell line(HepG2) and human breast cancer cell line(MCF-7). These data suggest that oriental melon seeds can be a promising anticancer agent against human liver and breast cancer.

Anticancer Effects of the Extracts of Oriental Melon (Cucumis melo L. var makuwa Makino) Seeds

Quinone Reductase Inductive Activity and Growth Inhibitory Effect against Hepatoma Cell of Oriental Melon Extract

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