Health Function of Phytochemicals

抄録

【Introduction of speakers】

　Education:

　Ph.D. in Agriculture, Ehime University, Japan, Mar 2017

　Professional experience:

　Assistant Professor, Graduate School of Agriculture, Ehime University, Apr 2020–Present

　Researcher, Graduate School of Agriculture, Ehime University, Mar 2017–Mar 2020

Phytochemicals such as polyphenols, carotenoids, glucosinolates, and alkaloids are bioactive compounds found in fruits, vegetables, grains, and other plant-based foods. In plants, these compounds are primarily produced as part of defense mechanisms against pests, pathogens, and environmental stress. Although phytochemicals are not classified as essential nutrients like vitamins and minerals, they contribute to human health and may help to prevent various diseases. They exhibit a wide range of beneficial health functions, including antioxidant, anti-inflammatory, and anti-allergic effects. This presentation will introduce research on the functional properties of phytochemicals in citrus fruits and spices.

p-Synephrine is an alkaloid found in Citrus species and is widely used as a dietary supplement for weight loss, weight management, and enhancement of athletic performance. Several studies have demonstrated its anti-inflammatory effects. However, the specific cellular targets and detailed mechanisms underlying its anti-inflammatory effects remain unclear. This study aimed to investigate the anti-inflammatory effect of p-synephrine on macrophages, which play a key role in the innate immune response, and to elucidate the underlying mechanisms in vitro using mouse macrophage cell line, RAW264.7 cells. p-Synephrine significantly inhibited the production of proinflammatory cytokines in lipopolysaccharide-stimulated RAW264.7 cells. It is supposed that this anti-inflammatory effect is mediated by β-adrenergic receptors and attributed to the downregulation of the p38 MAPK and NF-κB signaling pathways.

The anti-allergic effects of the compounds from spices such as coriander and cumin have been demonstrated in several studies. While many studies have focused on the lipid-soluble components in spices, our research has been directed toward the water-soluble components. For example, a hot water extract from the aerial parts of coriander was found to inhibit the degranulation of rat basophilic leukemia cell line, RBL-2H3 cells, and the active compound in the extract was identified. This compound is considered to be the primary contributor to the anti-allergic effect of the hot water extract.

The development of functional foods based on phytochemicals holds significant promise for improving health conditions. However, several challenges must be overcome to fully realize their potential. These include demonstrating scientific efficacy through human trials, enhancing bioavailability, ensuring stability and safety, and addressing economic and consumer-related concerns. Collaborative efforts among researchers, food technologists, regulatory agencies, and industry stakeholders are essential to promote the development of functional foods that are safe, effective, and widely accessible. Accordingly, this presentation will introduce the industry-academia collaboration based on research into food functionality conducted at the Food and Health Function Research Center, Ehime University.