DEEP CHAND VASHISHTHA -M.Sc , MBA
NSM- Bioncia International Pvt LtdPhytochemicals – open science open mind Let’s know the power of Phytochemical. It’s a prospective and information article which will be helpful to understand phytochemicals? In the human health sector it is booked it’s properties. Result with scientific research. Use of antibiotics is a challenge in animal feeds due to some unavoidable circumstances in human health. Poultry is a major contributor to human nutrition through the provision of high-quality protein, lipids, and other nutrients. However, the future of the poultry industry is faced with a lot of uncertainties and sustainability challenges owing to the unsustainability and high market cost of some conventional feed ingredients, including synthetic antibiotics. Thus, to deliver sustainable production systems, phytogenic products can be used to enrich poultry diets with nutrients and bioactive compounds (phytochemicals). These phytogenics are naturally endowed with a milieu of bioactive chemicals that account for their antioxidant and antimicrobial activities in poultry.
Phytochemicals?
The prefix phyto means plant, and phytochemicals are plant-derived chemicals with bioactive properties (that is to say, they are natural chemicals with specific effects on health). Phytochemicals are found in all plant foods, including fruits, vegetables, legumes, nuts, grains, tea, wine, spices, and more. Phytochemicals are protective for plants against ultraviolet light, predators, insects, and disease. Many phytochemicals also act as pigments and give fruits and vegetables their varied and bright hues. Examples of phytochemical pigments are the orange in carrots and the blue in blueberries. Phytochemicals are the desired area of study in medical and nutritional science because many of them have antioxidant, anticarcinogenic, neuroprotective, or anti-inflammatory propertiesn Medicinal plants are increasingly gaining acceptance even among the literates in urban settlements, probably due to the increasing inefficacy of many modern drugs used for the control of many infections almost impossible for modern health facilities to meet health demands all over the world, thus putting more demands on the use of natural herbal health remedies. Current problems associated with the use of antibiotics, increased prevalence of multiple-drug resistant Toxicity of many antibacterial and antiviral drugs has imposed pressure on the scientific community and pharmaceutical companies to search alternative and novel drug sources.
Classes of Phytochemicals
Phenolics
Phenolics, phenols or polyphenolics (or polyphenol extracts) are chemical components that occur ubiquitously as natural colour pigments responsible for the colour of fruits of plants. Phenolics in plants are mostly synthesized from phenylalanine via the action of phenylalanine ammonia lyase (PAL). They are very important to plants and have multiple functions. The most important role may be in plant defence against pathogens and herbivore predators, and thus are applied in the control of Animal pathogenic infections (PuupponenPimiä et al., 2008). They are classified into (i) phenolic acids and (ii) flavonoid polyphenolics (flavonones, flavones, xanthones and catechins) and (iii) non-flavonoid polyphenolies. Phenolics essentially represent a host of natural antioxidants, used as nutraceuticals, and found in apples, green-tea, and red-wine for their enormous ability to combat cancer and are also thought to prevent heart ailments to an appreciable degree and sometimes are anti-inflammatory agents. Other examples include flavones, rutin, naringin , hesperidin and chlorogenic. Plant phenolic compounds can act as antioxidants, structural polymers (lignin), attractants (flavonoids and carotenoids), UV screens (flavonoids), signal compounds (salicylic acid and flavonoids) and defense response chemicals (tannins and phytoalexins). From a Animal physiological standpoint, phenolic compounds are vital in defense responses, such as anti-aging, anti-inflammatory, antioxidant and anti-proliferative activities. Therefore, it is beneficial to eat such plant foods that have a high antioxidant compound content, which will cut down the incidence of certain chronic diseases, for instance, cancers and cardiovascular diseases, through the management of oxidative stress
Flavonoids
Flavonoids are phytonutrients found in plants, fruits, vegetables, grains, bark, roots, stems, flowers, tea, andh wine. Some of the beneficial properties of flavonoids include being antioxidants, reducing inflammation, preventing mutation, interfering with the development of cancer, and regulating key cellular enzyme functions. Flavones: Flavones are the primary pigment in cream-colored flowers and co-pigments in blue flowers and are also widely found in the leaves and fruiting bodies of plants. They act as a shield against ultraviolet light (UVB) in plants. Compounds in flavones include apigenin, luteolin, baicalein, and chrysin. Food sources include parsley, thyme, celery, hot peppers, and green olives. Flavanones: Flavanones are found in all citrus fruits, such as oranges and lemons, and grapes. They include the compounds hesperidin, naringenin, diosmin, and eriodictyol. Flavanones are linked to several health benefits because of their free radical-scavenging properties. Isoflavones: Isoflavones or isoflavonoids are found in soybeans and other legumes. Some isoflavones have also been found in microbes. Isoflavones have the potential to fight many diseases. Isoflavones like genistein and daidzein are commonly regarded to be phytoestrogens because of their estrogen activity in certain animals. Flavonoids target molecules that improve beta-cell proliferation (the cells in the pancreas that make insulin), promote insulin secretion, reduce apoptosis (programmed cell death), and improve hyperglycemia by regulating glucose metabolism in the liver. Flavonoids are recognized to be effective antivirals and can act at different stages of viral infection, specifically at the molecular level to hinder viral growth.
Flavonoids that impede viral activity can be further divided into the following sub-categories:Flavonoids that bind to specific extracellular regions of the virus, such as viral proteins present on the protein shell of the virus. Flavonoids that stop attachment or entry of the virus into host cells; in some cases, flavonoids can bind to virions (the infective form of the virus outside a host cell), modify the virus’s structure, and stall the process of viral uncoating. Flavonoids that can impede viral infections by interfering with host factors required for successful infection or regulating the immune system to reduce the viral load.
Tannins
Tannins are a group of complex chemical substances found in plants and certain foods, such as fruits, vegetables, nuts, wine, and tea. Tannins are also known as tannic acid and are a type of polyphenol. They are large molecules that bind with proteins, cellulose, starches, and minerals, forming insoluble substances that are resistant to decomposition. Tannins are found in many plant structures, including bark, wood, leaves, buds, stems, fruits, seeds, roots, and plant galls. Tannins have antioxidant properties and may promote good health. They are being studied in the prevention of cancer, heart disease, and other diseases. However, some reports suggest that tannins-rich foods may be linked to some cancers, such as esophageal cancer. Early research also suggests that tea tannins may provide health benefits due to their antioxidant and anti-inflammatory effects, but more research is needed. Tannins are also used in certain medicines, fabrics, leather, and ink. For example, the structure of animal hide is changed (tanned) by using various tree barks in leather production. Tannins are natural phytogenic molecules found in grains, tree wood, gallnuts and fruits. Known for their ability to bind proteins, tannins have traditionally been considered anti-nutritive when used in poultry diets. In reality, tannins represent a highly diverse group of molecules with variable structures and properties. Importantly, tannin source and tannin structure can greatly impact the nutritive or anti-nutritive properties of the tannin.1 Growing research indicates that dietary tannins – when dosed correctly – offer a wide-range of benefits that support optimal gut health and performance of poultry. In addition to their antimicrobial properties, tannins may also positively modulate gut microflora and influence mucosal immunity. Recently, broilers fed tannins were found to increase microbial diversity of Ruminococcaceae and Lachnospiraceae bacterial families, both of which are associated with improved intestinal health and feed efficiency of poultry. Dietary tannins have also been shown to increase secretory IgA and mucin concentrations within the intestine, indicative of enhanced mucosal immunity.
Saponins
Saponins are glycosides of triterpenes and steroids Steroidal glycoalkaloids are sometimes also referred to as saponins. The triterpene and steroid backbones are both derived from the mevalonic acid pathway, the common precursor being 2,3-oxidosqualene The name “saponin” derives from the soap-like properties of these compounds. The highly polar sugar moieties together with the non-polar triterpene or sterol backbones result in a highly amphipathic compound. Hence, these compounds produce stable foams, a feature often associated with aqueous extracts from saponin-accumulating plants (Hostettmann and Marston 1995). Indeed, the names of some plants originate from this property, such as soapwort (Saponaria officinalis), which was historically used as a source of detergent. Saponins have many uses, including in the chemical industry, medicine, and as a feed additive: Chemical industry Saponins can be used as foaming agents, wetting agents, and to improve the flow of heavy crude oil. They can also be an environmentally friendly substitute for synthetic surfactants. Medicine Saponins have many medicinal benefits, including: Anti-tumor activity: Saponins can inhibit the growth of tumor cells by arresting the cell cycle and causing apoptosis. When combined with conventional tumor treatments, they can improve therapeutic success. Antibacterial and antifungal properties: Saponins can be used as effective skin cleansing agents because of their antibacterial and immunostimulating properties. They can also lower the surface tension of water, which helps the skin absorb ingredients better. Saponins are often found in products that help combat wrinkles and other signs of aging. Improved lipid metabolism: Saponins may help reduce cholesterol levels and improve cardiovascular health. Lower blood glucose response: Saponins can help move glucose from the blood to cells, and help the liver and muscles process glucose better. Antiviral properties: Saponins can inhibit different pharmacological targets of viruses, and can also exhibit anti-inflammatory and antithrombotic activity.
Essential oils
Essential oils are concentrated hydrophobic liquids from plants, which contain some volatile chemical compounds (easily evaporated at normal temperatures). These liquids are also known with some other names such as volatile oils, aetherolea, ethereal oils, or simply called the oil of the plant they are extracted from (e.g., rosemary oil, lavender oil) (Hyldgaard, Mygind, & Meyer, 2012). The term “essential” should not be confused with “indispensable” or “nutritionally required,” but it means that the oil contains the “essence of” the specific plant’s fragrance. Essential oils are usually extracted by common processes such as distillation, solvent extraction, cold pressing, expression, absolute oil extraction, resin wax embedding, and tapping, and in the food industry, they are used for flavoring food and drinks. The majority of the common essential oils have been considered as Generally Recognized as Safe (GRAS) by the Food and Drug Administration (FDA) (Preedy, 2015).essential oils used in soap, perfumery, and cosmetic industry;•essential oils used in the food and beverages industry (e.g., as flavorings, preservatives, and additives); and•essential oils used in agroindustrial proposes (e.g., antifungal and insecticidal)• essential oils used in the medical industry . Main effects and modes of action Abstract Antimicrobial compounds produced by micro organisms have been used for decades in poultry diets to increase performance and decrease morbidity particularly in broiler chickens. However, consumer pressure related to the potential development of antibiotic-resistant bacteria has resulted in the development of non-antibiotic feed additives that may also improve broiler performance. In recent years, aromatic plants and their extracts have received attention as growth and health promoters. It is known that most of their properties are due to the essential oils (EOs) and other secondary plant metabolites. EOs enhance production of digestive secretions, stimulate blood circulation, exert antioxidant properties, reduce levels of pathogenic bacteria and may enhance immune status. The purpose of this paper is to provide an overview of the published data on the potential of EOs and their components in poultry nutrition, and to describe their possible modes of action. The current knowledge on potential antagonistic and synergistic effects is presented and areas for future research are proposed. EOs favourably affect gut functions by stimulating digestive secretions, e.g., bile, mucus etc. and increase enzyme activity (Brenes and Roura, 2010). EOs enhance secretion of trypsin, amylase and jejunal chyme (Jang et al., 2007) and reduce adherence of pathogens to the intestinal wall and also improve morphology of intestines (Windisch et al., 2008;Brenes and Roura, 2010). Lee et al., 2003 also demonstrated that ileal digestibility coefficients for starch and protein in broiler chicken fed diets containing EOs were higher owing to the greater activity of amylase. …the use of phytogenics and their derivatives like essential oils (EOs) in livestock nutrition has recently received increased attention owing to their important biological activities including antioxidant, antimicrobial, and anti-inflammatory (Windisch et al., 2008;Brenes and Roura, 2010). …Phenols present in essential oils also affect the cell wall of pathogenic microorganisms. These compounds induce water loss by altering cell membrane permeability, disrupt nucleic acid and ATPase synthesis, and thereby exhibit bacteriostatic and bactericidal effects against pathogenic microorganisms (Brenes & Roura, 2010).