Plant Secondary Metabolites : Occurrence, Structure and Role in the Human Diet -- Contents -- Contributors -- 1. Phenols, Polyphenols and Tannins: An Overview -- 1.1 Introduction -- 1.2 Classification of phenolic compounds -- 1.2.1 Flavonoids -- 1.2.1.1 Flavonols -- 1.2.1.2 Flavones -- 1.2.1.3 Flavan-3-ols -- 1.2.1.4 Anthocyanidins -- 1.2.1.5 Flavanones -- 1.2.1.6 Isoflavones -- 1.2.2 Non-flavonoids -- 1.2.2.1 Phenolic acids -- 1.2.2.2 Hydroxycinnamates -- 1.2.2.3 Stilbenes -- 1.3 Biosynthesis -- 1.3.1 Phenolics and hydroxycinnamates -- 1.3.2 Flavonoids and stilbenes -- 1.3.2.1 The pathways to flavonoid formation -- 1.3.2.2 Isoflavonoid biosynthesis -- 1.3.2.3 Flavone biosynthesis -- 1.3.2.4 Formation of intermediates in the biosynthesis of flavonols, flavan-3-ols, anthocyanins and proanthocyanidins -- 1.3.2.5 Stilbene biosynthesis -- 1.4 Genetic engineering of the flavonoid biosynthetic pathway -- 1.4.1 Manipulating flavonoid biosynthesis -- 1.4.2 Constraints in metabolic engineering -- 1.5 Databases -- Acknowledgements -- References -- 2. Sulphur-Containing Compounds -- 2.1 Introduction -- 2.2 The glucosinolate-myrosinase system -- 2.3 Chemical diversity of glucosinolates in dietary crucifers -- 2.4 Biosynthesis -- 2.5 Genetic factors affecting glucosinolate content -- 2.6 Environmental factors affecting glucosinolate content -- 2.7 Myrosinases and glucosinolate hydrolysis -- 2.8 Hydr olytic products -- 2.9 Metabolism and detoxification of isothiocyanates -- 2.10 The alliin-alliinase system -- 2.11 Biological activity of sulphur-containing compounds -- 2.12 Anti-nutritional effects in livestock and humans -- 2.13 Beneficial effects of sulphur-containing compounds in the human diet -- 2.13.1 Epidemiological evidence -- 2.13.2 Experimental studies and mechanisms of action -- 2.13.2.1 Inhibition ofPhase I CYP450.

2.13.2.2 Induction of Phase II enzymes -- 2.13.2.3 Antiproliferative activity -- 2.13.2.4 Anti-inflammatory activity -- 2.13.2.5 Reduction in Helicobacter pylori -- References -- 3. Terpenes -- 3.1 Introduction -- 3.2 The biosynthesis of IPP and DMAPP -- 3.2.1 The mevalonic acid pathway -- 3.2.2 The 1-deoxyxylulose 5-phosphate (or methylerythritol 4-phosphate) pathway -- 3.2.3 Interconversion of IPP and DMAPP -- 3.2.4 Biosynthesis of IPP and DMAPP in green plants -- 3.3 Enzymes of terpene biosynthesis -- 3.3.1 Prenyltransferases -- 3.3.2 Mechanism of chain elongation -- 3.3.3 Terpene synthases (including cyclases) -- 3.4 Isoprenoid biosynthesis in the plastids -- 3.4.1 Biosynthesis of monoterpenes -- 3.4.2 Biosynthesis of diterpenes -- 3.4.3 Biosynthesis of carotenoids -- 3.5 Isoprenoid biosynthesis in the cytosol -- 3.5.1 Biosynthesis of sesquiterpenes -- 3.5.2 Biosynthesis of triterpenes -- 3.6 Terpenes in the environment and human health: future prospects -- References -- 4. Alkaloids -- 4.1 Introduction -- 4.2 Benzylisoquinoline alkaloids -- 4.3 Tropane alkaloids -- 4.4 Nicotine -- 4.5 Terpenoid indole alkaloids -- 4.6 Purine alkaloids -- 4.7 Pyrrolizidine alkaloids -- 4.8 Other alkaloids -- 4.8.1 Quinolizidine alkaloids -- 4.8.2 Steroidal glycoalkaloids -- 4.8.3 Coniine -- 4.8.4 Betalains -- 4.9 Metabolic engineering -- Acknowledgement -- References -- 5. Acetylenes and Psoralens -- 5.1 Introduction -- 5.2 Acetylenes in common food plants -- 5.2.1 Distribution and biosynthesis -- 5.2.2 Bioactivity -- 5.2.2.1 Antifungal activity -- 5.2.2.2 Neurotoxicity -- 5.2.2.3 Allergenicity -- 5.2.2.4 Anti-inflammatory, anti-platelet-aggregatory and antibacterial effects -- 5.2.2.5 Cytotoxicity -- 5.2.2.6 Falcarinol and the health-promoting properties of carrots -- 5.3 Psoralens in common food plants -- 5.3.1 Distribution and biosynthesis -- 5.3.2 Bioactivity.

5.3.2.1 Phototoxic effects -- 5.3.2.2 Inhibition of human cytochrome P450 -- 5.3.2.3 Reproductive toxicity -- 5.3.2.4 Antifungal and antibacterial effects -- 5.4 Perspectives in relation to food safety -- References -- 6. Functions of the Human Intestinal Flora: The Use of Probiotics and Prebiotics -- 6.1 Introduction -- 6.2 Composition of the gut microflora -- 6.3 Successional development and the gut microflora in old age -- 6.4 Modulation of the gut microflora through dietary means -- 6.4.1 Probiotics -- 6.4.1.1 Probiotics in relief of lactose maldigestion -- 6.4.1.2 Use of probiotics to combat diarrhoea -- 6.4.1.3 Probiotics for the treatment of inflammatory bowel diseas -- 6.4.1.4 Impact of probiotics on colon cancer -- 6.4.1.5 Impact of probiotics on allergic diseases -- 6.4.1.6 Use of probiotics in other gut disorders -- 6.4.1.7 Future probiotic studies -- 6.4.2 Prebiotics -- 6.4.2.1 Modulation of the gut microflora using prebiotics -- 6.4.2.2 Health effects of prebiotics -- 6.4.3 Synbiotics -- 6.5 In vitro and in vivo measurement of microbial activities -- 6.6 Molecular methodologies for assessing microflora changes -- 6.6.1 Fluorescent in situ hybridization -- 6.6.2 DNA microarrays - microbial diversity and gene expression studies -- 6.6.3 Monitoringg ene expression - subtractive hybridization and in situ PCR/FISH -- 6.6.4 Proteomics -- 6.7 Assessing the impact of dietary modulation of the gut microflora - does it improve health, what are the likelihoods for success, and what are the biomarkers of efficacy? -- 6.8 Justification for the use of probiotics and prebiotics to modulate the gut flora composition -- References -- 7. Secondary Metabolites in Fruits, Vegetables, Beverages and Other Plant-Based Dietary Components -- 7.1 Introduction -- 7.2 Dietary phytochemicals -- 7.3 Vegetables -- 7.3.1 Root crops -- 7.3.2 Onions and garlic.

7.3.3 Cabbage family and greens -- 7.3.4 Legumes -- 7.3.5 Lettuce -- 7.3.6 Celery -- 7.3.7 Asparagus -- 7.3.8 Avocados -- 7.3.9 Artichoke -- 7.3.10 Tomato and related plants -- 7.3.10.1 Tomatoes -- 7.3.10.2 Peppers and aubergines -- 7.3.11 Squashes -- 7.4 Fruits -- 7.4.1 Apples and pears -- 7.4.2 Apricots, nectarines and peaches -- 7.4.3 Cherries -- 7.4.4 Plums -- 7.4.5 Citrus fruits -- 7.4.6 Pineapple -- 7.4.7 Dates -- 7.4.8 Mango -- 7.4.9 Papaya -- 7.4.10 Fig -- 7.4.11 Olive -- 7.4.12 Soft fruits -- 7.4.13 Melons -- 7.4.14 Grapes -- 7.4.15 Rhubarb -- 7.4.16 Kiwi fruit -- 7.4.17 Bananas and plantains -- 7.4.18 Pomegranate -- 7.5 Herbs and spices -- 7.6 Cereals -- 7.7 Nuts -- 7.8 Algae -- 7.9 Beverages -- 7.9.1 Tea -- 7.9.2 Mate -- 7.9.3 Coffee -- 7.9.4 Cocoa -- 7.9.5 Wines -- 7.9.6 Beer -- 7.9.7 Cider -- 7.9.8 Scotch whisky -- 7.10 Databases -- References -- 8. Absorption and Metabolism of Dietary Plant Secondary Metabolites -- 8.1 Introduction -- 8.2 Flavonoids -- 8.2.1 Mechanisms regulating the bioavailability of flavonoids -- 8.2.1.1 Absorption -- 8.2.1.2 Intestinal efflux of absorbed flavonoids -- 8.2.1.3 Metabolism -- 8.2.1.4 Elimination -- 8.2.2 Overview of mechanisms that regulate the bioavailability of flavonoids -- 8.2.3 Flavonoid metabolites identified in vivo and their biological activities -- 8.2.3.1 Approaches to the identification of flavonoid conjugates in plasma and urine -- 8.2.3.2 Flavonoid conjugates identified in plasma and urine -- 8.2.4 Pharmacokinetics of flavonoids in humans -- 8.3 Hydroxycinnamic acids -- 8.4 Gallic acid and ellagic acid -- 8.5 Dihydrochalcones -- 8.6 Betalains -- 8.7 Glucosinolates -- 8.7.1 Hydrolysis of glucosinolates and product formation -- 8.7.2 Analytical methods -- 8.7.3 Absorption of isothiocyanates from the gastrointestinal tract -- 8.7.4 Intestinal metabolism and efflux.

8.7.5 Distribution and elimination -- 8.8 Carotenoids -- 8.8.1 Mechanisms regulating carotenoid absorption -- 8.8.2 Effects of processing -- 8.8.3 Measuring absorption -- 8.8.4 Transport -- 8.8.5 Tissue distribution -- 8.8.6 Metabolism -- 8.8.7 Toxicity -- 8.8.8 Other metabolism -- 8.9 Conclusions -- References -- Index.