H P Vasantha Rupasinghe
Dalhousie University
Canada
Title: Apple flavonoids based functional foods and ingredients for the prevention of chronic disorders
Biography
Biography: H P Vasantha Rupasinghe
Abstract
Flavonoids are naturally occurring plant secondary metabolites found in many plant parts specially fruits such as apples. Evidence exists that dietary flavonoids have increased the antioxidant capacity in the plasma and tissue of rats, birds, pigs, and humans. In apple, flavonoids such as quercetin glycosides, epicatechins and chalcones are the most predominant. Besides these many recent advancements in understanding the flavonoid metabolism, mode of action of these flavonoids by gene expression and modulation of cell signal transduction is yet to be discovered. Recently, we have demonstrated physiological functions of apple flavonoids in relation to cardiovascular and brain health. Apple flavonoids showed lipid lowering and anti-inflammatory properties in experimental animals of hamsters and Wistar rats. Apple flavonoids inhibited angiotensin converting enzyme, which is a key enzyme that produce angiotensinogen II, a known vasoconstriction factor associated with hypertension. When the apple flavonoids was supplemented in the diets of lipopolysaccharides (LPS)-Induced inflammation possessing hyperlipidemic Wister rates, hepatic and plasma levels of pro-inflammatory cytokines were reduced. Oral administration of apple flavonoids once daily for at least three days prior to hypoxia-ischemia markedly reduced subsequent motor impairments, brain damage and inflammation after an experimental stroke. Recently, we have also demonstrated anti-cancer properties of apple flavonoids. Overall, these apple flavonoids have exhibited strong biological functions that have potential for the prevention of cardiovascular and neurodegenerative disorders. Research and development associated with apple flavonoid-enriched functional foods and beverages, food additives and ingredients will also be presented.
