Some authors, in particular of related areas of pharmacognosy, and some so-called "new" researchers in the field of medicinal plants, often use excessively the phytochemical knowledge[1] as the main argument to engage or attempt to engage in a prohibition on the use in stockfarming of certain medicinal plants in foods and food supplements. Use for this all very impressive nomenclature in which the phytochemical is prodigal, calling particular attention to the pyrrolizidine alkaloids with emphasis the, and to the glycosides, esgrimindo with the toxicology and pharmacological activity of these substances. This article is not our intention to address the issue of Toxicology on the phytochemical substances, because on this issue are already sufficiently explained in other articles, in particular, whenever we discuss the "totum vegetal".
In reality what we are trying to do here is to clarify that in plant foods also exist almost every molecule or "molecular families" that exist in dubbed medicinal plants, proving once again that the pharmacological activity and Toxicology should systematically be considered and esgrimidas when using isolated molecules and purified[2] or their molecular copies, and while the use of total vegetable intracitoplasmático, whether in relation to medicinal plants is compared dubbed those who are normally considered plant foods.
Food chemistry (food biochemistry) It is a scientific discipline very developed and so lends itself to possible comparisons, like the one here have established. To put in practice our intentions we will a fairly technical speech, scientific terminology, certainly unpleasant to those less versed and interested in these matters, but crucial for our purposes, and certainly to the liking of those who like to deal with the issues of chemical and biochemical nomenclature.
GLYCOSIDES CIANOGÉNICOS-The glycosides cianogénicos are formed in the plant metabolism, from various amino acids, as for example the valine, to phenylalanine and tyrosine, originating initially a aldóxima, that by releasing a molecule of water forms the nitrile. Nitrile after being plus an oxygen atom becomes 2-Hidroxinitrilo, starting the biosynthesis of glicósido finally cianogénico, by adding an ose (sugar), normally glucose, but also in some cases the genciobiose, always with the energy boost for the reaction of UDP (Uridine Diphosphate). These glycosides cianogénicos have some toxicity, even in small percentages, being however present only in the seeds of flax, of bitter almonds, peaches and apples in sorghum. Some examples are the most representative of these glycosides amygdalin, a linamarina, the prunasina and the durrina.
In the dubbed medicinal plants most commonly used in dietary supplements these glycosides almost never are present and when they are, are in infinitesimal doses, that make it virtually impossible to any accident with your use.
FITOESTROGÉNIOS[3] – The Phytoestrogens are phenolic compounds that exist in some vegetables and that structurally resemble mammalian estrogens. Your hormonal activity of the animal body is estrogenic type of order 0,1 a 0,2 percent compared with the hormonal activity of human estradiol. Some authors suggest the use of these substances as substitutes of oestrogenic activity, for example in women after menopause. However other authors are of the opinion that these substances have an activity essentially anti estrogen by blocking the estrogenic receivers (by structural similarity) and because they have a much weaker effect than human estrogens.
The COUMESTEROL – a derivative of coumaric isoflavones, is one of the main representatives of this group and phytochemical found in various vegetables, but especially in soybean. Isoflavones used in dietary supplements come from concentrated extracts of these substances. In our opinion it is due to the fact that molecules possess an essentially physiological activity of nutritional nature, and if they are of great safety and Toxicology at zero [4] can be used under the concentrated form, or eventually even isolated and purified form.
SAPONINS – are substances that when dissolved in water gives rise to foaming. Consist of urónicos acids a ose or monosaccharide (sugar) as for example the arabinose, or by chains of oses, and an aglycone or genina. These molecules that turn out to be glycosides are normally depending on the structure of genina as esteróidicas or triterpenoids saponins. There are vegetable food like those traditionally in peanuts, Spinach, Asparagus, lentils and soy beans.
As regards vegetables traditionally considered medicinal, We can mention the sarsaparilla, a discorea, fenugreek, a saponária, and many other, including some potentially toxic as digitalis and estrofanto.
AMINES chemical Group – very dispersed by plant organisms, as well as by the animals and even by microorganisms. It is molecules in which the nitrogen atom is directly attached to a carbon atom, You can thus be regarded as derived from ammonia. Histamine, N - e acetilhistamina N,N-Dimetilhistamina found in spinach and tryptamine, serotonin, melatonin and tyramine in particular in the balls. Some medicinal plants considered contain amines, such as capsella Bursa-pastoris (Capsella bursa-pastoris), containing histamine and tyramine.
PHENOLIC COMPOUNDS – [5] This phytochemical group is quite varied, preferring some authors consider the phenolic compounds as part of aromatic compounds. It integrates the flavonoids. Essentially occur in fruits being the main responsible for their color and taste when form complexes with some metals (minerals), results discoloration. Chemically they are actually aromatic compounds[6] whose rings possess sidechains hydroxylated. The hydroxycinnamic acids, the hidroxicumarinas and hidroxibenzóicos acids and their derivatives (P-coumaric acid, àcido ferúlico, àcido cafeico and sinápico, acid cafeilquimicos, Salicylic acid, àcido gentísico, àcido gálhico, àcido vanílico, ellagic acid), are the major representatives of this group phytochemical, and are diffused among cereals (oats); Brown rice; Pears, Apples, cherries, peaches, strawberries, black currants, blueberries and vanilla, among other fruits.
BETALAINS – phytochemical Group also currently included in the large group of aromatic compounds, the betalains are pigments that occur in some mushrooms with some red coloration and beets. Are constituted by the betacianinas (red violet) and by betaxantinas (Yellow). The betanin which is the main red beet pigment is one of the main molecules originating in the betacianinas.
ESTERÓIDICOS alkaloids-constituents Are phytochemicals cardholders a C27 esteróidico skeleton containing nitrogen in its structure. The solanaceas contain these compounds that occur especially in potatoes, with predominance to Alpha-solanine.
TRITERPENOIDS – Predominate in citrus and curcubitáceas and are represented by limonóides and curcubitacinas.
BENZOFENONAS-exist in varied fruits, in particular on the sleeves. Structurally sound aromatic ketones.
ESTILBENOS – Represented especially by resveratrol, are present in red wine, and some dried fruit like peanuts. Structurally sound aromatic hydrocarbon type compounds with trans ethene double bond, with replacement by a phenyl Group on the carbon atoms of the double bond.
BENZOIC ALDEHYDES – present in vanilla, manga, líchias, and aged wines. Structurally sound consisting of a benzene ring, possessor of a side chain consisting of an aldehyde functional group, H-C = O.
LIGNANS – Are phenolic constituents, but with more complex structure, appearing sometimes in the form of glycosides. Part of the plant cell wall, and are, in varied vegetable drinks, as the soy drink, the wines, black tea, the coffee, being very common in chocolates in cabbages and some fruits (at low percentages), as the strawberry, the peach and PEAR.
CATECHINS – are part of a phytochemical family nicknamed flavano-3-OL in which are represented also the epicatequinas, the galhocatequinas and the epigalhocatequinas. Found in many fruits, in red wine, in the chocolate and tea.
PROANTHOCYANIDINS – also known as condensed tannins, are flavano-3-ol Oligomeric and polymeric, and are especially represented by prodelfinidinas and propelargonidinas, and can be found in cinnamon, chocolate, beans and some fruits.
FLAVONONAS-Occurring particularly in citrus fruits, and almost always in the form of IPTG induction in position 7 for a disaccharide (neosperidose, rutinose). The forms do not glicósidicas, are the hesperetina, a naringina, the eriodictiol, neohesperidina.
FLAVONES-find themselves in some aromatic vegetables such as, Salsa, thyme and Marjoram, artichoke, lettuce and some fruits. Apigenin and Luteolin are the main representatives. Structurally sound 2-fenilcromen-4-one.
FLAVONOLS — are as the flavones and the flavononas metabolic derivatives of flavonoids, existing in onions, in asparagus, lettuce, fennel, sauce, oregão, red wine, and some fruits in particular in pears and cranberries. Quercetin, the kaempeferol and myricetin are the main representatives. Structurally sound 3-Hydroxy-2-fenilcromen-4-one.
COUMARINS-exist in vanilla, no noni, in grapes, in chicory, and carrots, are represented in particular by scopoletin, murragantina and aesculetin. Are derivatives of benzo-Alpha-pirona which structurally are considered as o-hydroxycinnamic acid lactones.
XANTONAS – A mangostina, a c-glucosilxantona, existente no mangostão e na manga é a principal representante, chemically are mixed Carbonyl Compounds.
[1] Already acquired knowledge about the chemical composition (molecules) of vegetables, in particular of medicinal plants. This knowledge despite having developed a lot in the last decade, We should say in truth, is still very limited and incipient.
[2] Some molecules isolated from vegetables due to their physiological effects typically nutritional "type", as already mentioned in the article "dietary supplements and (or) medicines', must be able to be used in food supplements and some foods with special status. It is also true that some vegetables feature, even when used as "totum vegetable" as high toxicity, that simply must be banned, or restrict its use only in medicines.
[3] View phenolic compounds.
[4] Isoflavones have been the subject of intense research that attests and proves what we affirm and leads us to take sides by its isolated use.
[5] See Fitoestrogenios.
[6] The aromatics are formed particularly from shikimic acid, which originates from fenilpirúvico acid, and subsequently cinnamic acid (acidic functional groups in C6-C2). There is an alternative pathway of formation which is the malonic acid that predominates in green plants.
Authors > Eduardo Ribeiro, CEO scientist Department | Quality control| Research and Development- Biogal, Biologia de Portugal Lda.
> Virtue Pegacho, Research and development - BIOGAL, Biologia de Portugal Lda.
