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Preface In addition to being one of the most widely available and popular types of fruit, citrus is a storehouse of biological active compounds. Vitamin C is perhaps the most universally recognized nutrient found in citrus, but other classes of compounds, such asflavonoidsand limonoids, are gaining recognition for their impressive chemopreventive properties. Their anticancer properties, among others, have prompted an increasing array of studies that are aimed at elucidating the health benefits of citrus, resolving mechanisms of action, and mapping the compounds responsible for the chemopreventive actions. The concept of this book stemmed from a symposium that was held in 2004 at the 228 American Chemical Society National Meeting in Philadelphia, Pennsylvania. The symposium brought together a diverse group of scientists, ranging from horticulturists to biologists to biochemists, and the significant interchange of both basic information and cutting-edge results spurred interest in collecting and expanding the material into a book. The book is divided into five sections: the first provides a broad overview of the health benefits of citrus. The second section focuses on the separation and characterization of bioactive compounds in citrus, with chapters on the isolation of limonoids and flavonoids from citrus, in addition to the structural characterization of flavonoids by various analytical methods. The third section covers the toxicity and bioavailability of limonoids. The fourth section discusses numerous documented health benefits of citrus, including chapters reporting that nobiletin, a citrus flavonoid, acts as a chemopreventive against colon cancer; the induction of detoxification enzymes by limonoids andflavonoids;and the abilities of twoflavonoidsto minimize oxidative stress in heptatotoxicity and nephrotoxicity. The effects of citrus consumption on lipid oxidation are described as well as the antifungal properties of flavonoids, the impact of furocoumarins in grapefruit on the bioavailabilities of certain drugs, the inhibition of certain CYP enzymes by citrus compounds, the modulation of the th
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biosynthesis of cholesterol and triacylglycerols by polymethoxylated flavones, the reduction of metastasis and angiogenesis in cancer by citrus pectins, and the potential influence of citrus consumption on metabolic syndrome. The final section of the book describes consumer awareness of the benefits of citrus in the diet and provides some context for attaining consumer acceptance of the promising scientific results about citrus.
Downloaded by 80.82.77.83 on May 27, 2018 | https://pubs.acs.org Publication Date: June 9, 2006 | doi: 10.1021/bk-2006-0936.pr001
Bhimanagouda S. Patil Vegetable and Fruit Improvement Center Department of Horticultural Sciences Mail Stop 2119 Texas A & M University College Station, T X 77845
Jennifer S. Brodbelt Department of Chemistry and Biochemistry University of Texas Austin, TX 78712-1167
Edward G. Miller Baylor College of Dentistry Vegetable and Fruit Improvement Center Texas A & M University System Health Science Center 3302 Gaston Avenue Dallas, TX 75246
Nancy D. Turner Vegetable and Fruit Improvement Center Department of Nutrition and Food Science Texas A & M University 2471 TAMU, College Station, T X 77843
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Downloaded by 80.82.77.83 on May 27, 2018 | https://pubs.acs.org Publication Date: June 9, 2006 | doi: 10.1021/bk-2006-0936.pr001
Potential Health Benefits of Citrus
Patil et al.; Potential Health Benefits of Citrus ACS Symposium Series; American Chemical Society: Washington, DC, 2006.
