National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The bioactive compounds are extra nutritional constituent that typically occur in small quantities in seeds, bark, fruit, foods and other plant parts. They are being intensively studied to evaluate their effects on health. The results of many epidemiologic studies have shown protective effects of plant-based diets/phenolics on cancer. Many bioactive compounds have been discovered. These compounds vary widely in chemical structure and function and are grouped accordingly. Phenolic compounds, including their subcategory, flavonoids and phenolic acids are present in all plants and have been studied extensively in cereals, legumes, nuts, olive oil, vegetables, fruits, tea, and red wine. Many phenolic compounds have antioxidant properties, and some studies have demonstrated favorable effects on thrombosis and tumorogenesis and promotion. Cancer is the loss of controlled growth regulation. Tumorogenesis can be activated by environmental carcinogens, inflammatory agents, and tumour promoters which modulate transcription factors, anti-apoptotic proteins, pro-apoptotic proteins, protein kinases, cell cycle proteins, cell adhesion molecules, and growth signalling pathways. Although some epidemiologic studies have reported protective associations between flavonoids or other phenolics and CVD and cancer, other studies have not found these associations. Hydroxytyrosol, one of many phenolics in olives and olive oil, is a potent antioxidant. Resveratrol, found in nuts and red wine, has antioxidant, antithrombotic, and anti-inflammatory properties, and inhibits carcinogenesis.
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