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" Biofactors in food promote health by enhancing mitochondrial function "
Shenoy, Sonia F; Chowanadisai, Winyoo; Sharman, Edward; Keen, Carl L; Liu, Jiankang; Rucker, Robert B
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AL
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| Record Number
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944786
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LA0xs070xh
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| Language of Document
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English
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| Main Entry
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Shenoy, Sonia F; Chowanadisai, Winyoo; Sharman, Edward; Keen, Carl L; Liu, Jiankang; Rucker, Robert B
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| Title & Author
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Biofactors in food promote health by enhancing mitochondrial function [Article]\ Shenoy, Sonia F; Chowanadisai, Winyoo; Sharman, Edward; Keen, Carl L; Liu, Jiankang; Rucker, Robert B
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| Title of Periodical
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California Agriculture
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65/3
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| Date
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2011
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| Abstract
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Mitochondrial function has been linked to protection from and symptom reduction in chronic diseases such as heart disease, diabetes and metabolic syndrome. We review a number of phytochemicals and biofactors that influence mitochondrial function and oxidative metabolism. These include resveratrol found in grapes; several plant-derived flavonoids (quercetin, epicatechin, catechin and procyanidins); and two tyrosine-derived quinones, hydroxytyrosol in olive oil and pyrroloquinoline quinone, a minor but ubiquitous component of plant and animal tissues. In plants, these biofactors serve as pigments, phytoalexins or growth factors. In animals, positive nutritional and physiological attributes have been established for each, particularly with respect to their ability to affect energy metabolism, cell signaling and mitochondrial function.
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