Foods for Health: A Global Horticulturist’s Opportunity to Demonstrate Healthy Living

Bhimanagouda S. Patil 한국원예학회 2006 한국원예학회 기타간행물 Vol.- No.-

Cranberry Juice Increases Antioxidant Status Without Affecting Cholesterol Homeostasis in Orchidectomized Rats

Farzad Deyhim,Bhimanagouda S. Patil,Arnulfo Villarreal,Erica Lopez,Kristi Garcia,Ryan Rios,Claudia Garcia,Cheri Gonzales,Kranthi Mandadi 한국식품영양과학회 2007 Journal of medicinal food Vol.10 No.1

Oxidative stress and hypogonadism are linked to the increased incidence of cardiovascular disease in males.The objective of this research was to delineate whether drinking cranberry juice for 4 months affects antioxidant capacity andlipid profile in orchidectomized rats. Thirty-two 1-year-old male rats were randomized to two groups: a sham-control group(n . 8) and an orchidectomized group (n . 24). The orchidectomized group was divided into three groups of eight and as-cranberry juice. At 120 days after initiation of the study, all rats were killed, blood was collected, and plasma was harvestedfor total antioxidant status, malondialdehyde, nitrate. nitrite, and superoxide dismutase (SOD) activity in liver, and concen-trations of cholesterol and triglyceride in liver and in plasma. Orchidectomy depressed (P. .05) plasma antioxidant capac-ity and SOD activity, elevated (P. .05) nitrate. nitrite and malondialdehyde in plasma, and increased (P. .05) triglycerideand cholesterol values in liver and in plasma. Cranberry juice increased (P. .05) plasma antioxidant capacity and SOD ac-P. .05) nitrate. nitrite and malondialdehyde concentrations. Drinking cranberry juice did not affect cho-lesterol concentrations in liver and in plasma. Triglyceride concentration in plasma of orchidectomized rats that were drink-ing cranberry juice increased (P. .05), but its concentration in liver decreased (P. .05) to the level of shams. The protectiveeffect of cranberry juice from oxidative damage may be mediated by a decrease in nitrate. nitrite and dose-dependent de-crease in peroxidation.

Drinking Orange Juice Increases Total Antioxidant Status and Decreases Lipid Peroxidation in Adults

Shahrzad Foroudi,Andrew S. Potter,Alexis Stamatikos,Bhimanagouda S. Patil,Farzad Deyhim 한국식품영양과학회 2014 Journal of medicinal food Vol.17 No.5

Cardiovascular disease (CVD) is the leading cause of death in the world and is the primary cause of mortality among Americans. One of the many reasons for the pathogenesis of CVD is attributed to eating diets high in saturated fat and refined carbohydrates and low in fruits and vegetables. Epidemiological evidence has supported a strong association between eating diets rich in fruits and vegetables and cardiovascular health. An experiment was conducted utilizing 24 adults with hypercholesterolemia and hypertriglyceridemia to evaluate the impact of drinking 20 fl oz of freshly squeezed orange juice daily for 90 days on blood pressure, lipid panels, plasma antioxidant capacity, metabolic hormones, lipid peroxidation, and inflammatory markers. Except for addition of drinking orange juice, subjects did not modify their eating habits. The findings suggested that drinking orange juice does not affect (P > .1) blood pressure, lipid panels, metabolic hormones, body fat percentage, or inflammatory markers. However, total plasma antioxidant capacity was significantly increased (P < .05) and lipid peroxidation was significantly decreased (P < .05) after orange juice consumption. Drinking orange juice may protect the cardiovascular system by increasing total plasma antioxidant status and by lowering lipid peroxidation independent of other cardiovascular risk markers evaluated in this study.

Feeding Orange Pulp Improved Bone Quality in a Rat Model of Male Osteoporosis

Morrow, Rori,Deyhim, Farzad,Patil, Bhimanagouda S.,Stoecker, Barbara J. The Korean Society of Food Science and Nutrition 2009 Journal of medicinal food Vol.12 No.2

Oxidative stress and inflammation have been linked to bone loss. We evaluated the effects of feeding orange pulp (OP), a source of vitamin C and flavonoids, on bone quality in a rat model of male osteoporosis. One-year-old retired breeder rats (n = 43) were orchidectomized (ORX) or sham-operated (SHAM). Three days postsurgery, ORX rats were randomly assigned to treatments: ORX or ORX with 2.5% OP, 5% OP, or 10% OP. Diets were isonitrogenous, isocaloric, modified AIN-93M diets with equal fiber content. All ORX rats were fed for 4 months to the mean food intake of the SHAM group. At the end of the study blood, urine and bone samples were collected. Plasma antioxidant capacity and urinary deoxypyridinoline (DPD) were determined. Bone density, structure, and strength were assessed using dual energy X-ray absorptiometry, microcomputed tomography, and finite element analyses. ORX decreased (P < .05) antioxidant status, while OP as low as 2.5% maintained the antioxidant capacity of ORX rats comparable to that of the SHAM group. Cortical thickness at the tibial midshaft was significantly decreased by ORX and increased by OP, and urinary DPD was significantly increased by ORX and decreased by OP. In fourth lumbar trabecular cores, ORX rats had significantly reduced bone volume fraction, connectivity density, and trabecular number and increased trabecular separation. OP significantly increased bone volume fraction and trabecular number and decreased trabecular separation in ORX rats. Improvements due to OP in microarchitectural properties of vertebral bones and in cortical thickness of long bones were subtle but significant. The consistently negative impacts of ORX on bone density, structure, and strength parameters confirm the previously reported importance of testosterone for bone.

Total Carotenoid, Anthocyanin, and Sugar Contents in Sliced or Whole Purple (cv. BetaSweet) and Orange Carrots during 4-week Cold Storage

이은진,Kil-Sun Yoo,Bhimanagouda S. Patil 한국원예학회 2011 Horticulture, Environment, and Biotechnology Vol.52 No.4

Minimally processed carrot products in finger or coin shapes are increasingly popular due to their convenience. The ‘BetaSweet’ carrot is a purple carrot with a high carotenoid and anthocyanin content, sweet taste, and juicy, crisp texture. This study was performed to investigate the changes in carotenoid, anthocyanin, and sugar of the sliced purple and an orange carrot during 4 weeks of cold storage at 2℃ or 4℃, simulating the transportation and marketing period. The purple carrot contained about 200-230 μg・g-1 fresh weight total carotenoid and there was a slight decrease in the total carotenoid content during the 4-week period at both temperatures. Anthocyanin and total sugar contents were about 400-500 μg・g-1 and 70 mg・g-1 fresh weight, respectively and did not change significantly at either temperature. The orange carrots, tested for comparison,contained about 100 μg・g-1 total carotenoid and about 60 mg・g-1 fresh weight total sugar, and showed similar trend as the purple carrots during cold storage. Transfer from 2℃ to 4℃ at 2 weeks did not show significant changes in any of the parameters. Sliced carrots had about 10% to 15% less carotenoid content as compared to whole carrots, probably due to wound damage and the oxidation process. The content of nutritional compounds of the purple carrots harvested during April and June was similar to that obtained throughout the season, demonstrating that consistent quality products could be produced. Our study confirmed that the changes in quality of sliced purple carrots were minimal or negligible during the commercial marketing period of 2 weeks, if the product was handled and displayed at 4℃ or below.

Variation of Carotenoid, Sugar, and Ascorbic Acid Concentrations in Watermelon Genotypes and Genetic Analysis

Kil-Sun Yoo,방혜진,이은진,Kevin Crosby,Bhimanagouda S. Patil 한국원예학회 2012 Horticulture, Environment, and Biotechnology Vol.53 No.6

The effects of flesh color, season, and test cross on carotenoid, sugar, and ascorbic acid contents of 20watermelon genotypes with red, pink, orange, and yellow flesh were examined. Red- and pink-fleshed watermelons contained lycopene (4.8-47.8 μg・g-1 fresh weight), β-carotene (< 3.7 μg・g-1), and lutein (< 0.9 μg・g-1) as the major carotenoids. The orange and yellow watermelons contained complex mixtures of prolycopene, lycopene, and β-carotene with levels less than 7.4, 1.5, and 8.5 μg・g-1, respectively. There were also minor carotenoids, such as violaxanthin,lutein, neurosporene, and zeacarotene in the range of 0-1.4 μg・g-1. Total sugar contents ranged from 24 to 91 mg・g-1,with sucrose, glucose, and fructose as the major sugars. The sugar profiles were divided into sucrose-, fructose-, and non-dominant groups. Higher percentages of glucose and fructose were negatively correlated with the total sugar content. Fairly-low levels of ascorbic acid, less than 28.2 μg・g-1, were measured, and some genotypes had nearly no ascorbic acid. There were only slight differences in ascorbic acid, sugar, soluble-solid, and total-carotenoid contents among 11 genotypes harvested in June and November. Five sets of test crosses showed various trends of heritability of carotenoids, sugars, and ascorbic acid in F1 hybrids. In general, carotenoids and total sugar content tended to be inherited from the parent with lower carotenoid and sugar contents, respectively. Paralleled chemical analyses will be beneficial for efficient progress in breeding efforts and genetic research.

Comparing carotene, anthocyanins, and terpenoid concentrations in selected carrot lines of diff erent colors

Kil Sun Yoo,Haejeen Bang,Leonard Pike,Bhimanagouda S. Patil,Eun Jin Lee 한국원예학회 2020 Horticulture, Environment, and Biotechnology Vol.61 No.2

Plant pigments such as anthocyanins and carotenoids have been shown to be benefi cial to human health. Therefore, carrotlines of diff erent colors have been recently developed. This study aimed to characterize terpenoid, carotene, anthocyanin,and soluble solids content and antioxidant activity levels in orange, yellow, black, and purple carrots to develop new colorcarrot cultivars with more nutrients, health benefi ts, and consumer acceptance. Both individual and total terpenoid contentgreatly varied among breeding lines. Each line had a unique composition, and there was no general pattern between color andterpenoid content. Orange carrot roots had high levels of α-carotene, β-carotene, and total carotenoids compared with yellow. Red carrots were characterized by high lycopene content, and black carrots exhibited identical levels of lycopene content toyellow carrots. Leaf tissues contained lutein as the main carotenoid followed by β-carotene. There was no clear relationshipbetween leaf and root carotene profi les and content. Black and purple root colors were determined by composition and amountof anthocyanin compounds, and about fi ve major compounds were detected in this study. Total anthocyanin content was highin solid black carrots and decreased as the interior root color contained more yellow, with low and trace levels in purple andorange carrots, respectively. Soluble solid content ranged between 4.0 and 9.5 °Brix among lines. Anthocyanin content washighly correlated with antioxidant activity. Each color of carrot contained diff erent levels of the tested compounds and mayrequire extensive breeding to obtain desired levels.

Identification of Candidate Amino Acids Involved in the Formation of Pink-Red Pigments in Onion (Allium cepa L.) Juice and Separation by HPLC

Lee, Eun Jin,Yoo, Kil Sun,Patil, Bhimanagouda S. Wiley Blackwell (Blackwell Publishing) 2010 Journal of Food Science Vol.75 No.8

Grapefruit-Drug Interaction

Basavaraj Girennavar,G. K. Jayaprakash,Bhimanagouda S. Patil 한국원예학회 2006 한국원예학회 기타간행물 Vol.- No.-

Grapefruit Juice Modulates Bone Quality in Rats

Farzad Deyhim,Kranthi Mandadi,Bahram Faraji,Bhimanagouda S. Patil 한국식품영양과학회 2008 Journal of medicinal food Vol.11 No.1

Hypogonadism and oxidative stress increase the risk for developing osteoporosis. The objective of this researchwas to evaluate the efficacy of drinking grapefruit juice on bone quality in orchidectomized (ORX) and non-ORX rats. Fifty-six 90-day-old male Sprague-Dawley rats were equally divided into four groupsnon-ORX rats (sham), sham. grapefruitjuice, ORX, and ORX. grapefruit juiceand treated for 60 days. Thereafter, all rats were sacrificed to determine the plasmaantioxidant status, insulin-like growth factor I (IGF-I), and indices of bone turnover, bone quality, and calcium and magne-sium concentrations in the bone, urine, and feces. Orchidectomy decreased (P. .05) antioxidant status, bone quality, andbone mineral contents and increased (P. .05) indices of bone turnover, urinary deoxypridinoline, calcium, and magnesium,and fecal calcium excretions. In contrast to the ORX group, ORX rats that drank grapefruit juice had an increase (P. .05)in antioxidant status, bone density, and bone mineral contents, delayed femoral fracture, and slowed down (P. .05) boneturnover rate and tended to have a decrease (P. .08) in urinary deoxypridinoline. In sham-treated animals, drinking grape-fruit juice increased (P. .05) bone density and tended to increase the femoral strength. The concentration of IGF-I in theplasma was not affected across treatments. In conclusion, drinking grapefruit juice positively affected bone quality by en-hancing bone mineral deposition in ORX rats and by improving bone density in non-ORX rats via an undefined mechanism.