UM  > 中華醫藥研究院
The influences of thermal processing on phytochemicals and possible routes to the discovery of new phytochemical conjugates
Fai-Chu Wong1,2; Tsun-Thai Chai1,2; jianbo Xiao3
2019-03
Conference Name3rd International Symposium on Phytochemicals in Medicine and Food (ISPMF)
Source PublicationCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume59
Issue6
Pages947-952
Conference Date2018-8
Conference PlaceKunming, PEOPLES R CHINA
Abstract

In our diets, many of the consumed foods are subjected to various forms of heating and thermal processing. Besides enhancing the taste, texture, and aroma of the foods, heating helps to sterilize and facilitate food storage. On the other hand, heating and thermal processing are frequently reported during the preparation of various traditional herbal medicines. In this review, we intend to highlight works by various research groups which reported on changes in phytochemicals and bioactivities, following thermal processing of selected plant-derived foods and herbal medicines. Relevant cases from plant-derived foods (garlic, coffee, cocoa, barley) and traditional herbal medicines (Panax ginseng, Polygonum multiforum, Aconitum carmichaelii Debeaux, Angelica sinensis Radix) will be presented in this review. Additionally, related works using pure phytochemical compounds will also be highlighted. In some of these cases, the amazing formation of new compounds were being reported. Maillard reaction could be concluded as the predominant pathway leading to the formation of new conjugates, along with other possibilities being suggested (degradation, transglycosylation, deglycosylation and dehydration). With collective efforts from all researchers, it is hoped that more details will be revealed and lead to the possible discovery of new, heat-mediated phytochemical conjugates.

KeywordMaillard Reaction Medicinal Herb Plant-derived Food Traditional Medicine
DOI10.1080/10408398.2018.1479681
Indexed BySCI
Language英语
WOS Research AreaFood Science & Technology ; Nutrition & Dietetics
WOS SubjectFood Science & Technology ; Nutrition & Dietetics
WOS IDWOS:000467738800008
Fulltext Access
Citation statistics
Cited Times [WOS]:3   [WOS Record]     [Related Records in WOS]
Document TypeConference paper
CollectionInstitute of Chinese Medical Sciences
Affiliation1.Centre for Biodiversity Research, Universiti Tunku Abdul Rahman, Kampar, Malaysia
2.Biochemistry Program, Department of Chemical Science, Facultyof Science, Universiti Tunku Abdul Rahman, Kampar, Malaysia
3.Institute of Chinese Medical Sciences, SKL of Quality Research in Chinese Medicine,University of Macau, Avenida da Universidade, Taipa, Macau
Recommended Citation
GB/T 7714
Fai-Chu Wong,Tsun-Thai Chai,jianbo Xiao. The influences of thermal processing on phytochemicals and possible routes to the discovery of new phytochemical conjugates[C],2019:947-952.
Related Services
Recommend this item
Bookmark
Usage statistics
Export to Endnote
Google Scholar
Similar articles in Google Scholar
[Fai-Chu Wong]'s Articles
[Tsun-Thai Chai]'s Articles
[jianbo Xiao]'s Articles
Baidu academic
Similar articles in Baidu academic
[Fai-Chu Wong]'s Articles
[Tsun-Thai Chai]'s Articles
[jianbo Xiao]'s Articles
Bing Scholar
Similar articles in Bing Scholar
[Fai-Chu Wong]'s Articles
[Tsun-Thai Chai]'s Articles
[jianbo Xiao]'s Articles
Terms of Use
No data!
Social Bookmark/Share
All comments (0)
No comment.
 

Items in the repository are protected by copyright, with all rights reserved, unless otherwise indicated.