Galactolipids as potential health promoting compounds in vegetable foods

Recent Patents on Food, Nutrition & Agriculture
Lars P Christensen

Abstract

Galactolipids are a class of compounds widely found in the plant kingdom, including edible plants, and are an important part of the cell membranes. Galactolipids in plants consists mainly of monogalactosyldiacylglycerols and digalactosyldiacylglycerols containing one or two saturated and/or unsaturated fatty acids linked to the glycerol moiety. Several galactolipids have been shown to possess in vitro and/or in vivo anti-tumor promoting activity and anti-inflammatory activity. Recently, it has been demonstrated that the galactolipid, 1,2-di-O-alpha-linolenoyl-3-O-beta-D-galactopyranosyl-sn-glycerol (1), may be important for the anti-inflammatory activity of dog rose (Rosa canina), a medicinal plant with documented effect on anti-inflammatory diseases such as arthritis. This galactolipid also occurs in relative high concentrations in certain legumes (e.g., common bean, pea), leaf vegetables (e.g., kale, leek, parsley, perilla and spinach), stem vegetables (e.g., asparagus, broccoli, brussels sprouts), and fruit vegetables (e.g., chilli, bell pepper, pumpkin). Furthermore, compound 1 has been isolated from spinach and several medicinal plants by bioassay-guided fractionation as a galactolipid with possible cancer preventive effec...Continue Reading

Citations

Jul 26, 2012·Oxidative Medicine and Cellular Longevity·C WidénK Rumpunen
Feb 25, 2011·Academic Medicine : Journal of the Association of American Medical Colleges·Debra A DaRosaSandy Smith
Jun 13, 2017·Critical Reviews in Food Science and Nutrition·Fengmei ZhuBaojun Xu
Jul 28, 2020·Biomolecules·Alexandros TsouprasIoannis Zabetakis
Jun 8, 2017·International Journal of Molecular Sciences·Inés MármolMaría Jesús Rodríguez-Yoldi
Sep 16, 2017·Journal of Food and Drug Analysis·Apurva BhaveJana Hajslova
Aug 7, 2021·Toxicology in Vitro : an International Journal Published in Association with BIBRA·Karolina GrabowskaIrma Podolak
Jan 23, 2015·Journal of Agricultural and Food Chemistry·Linxing YaoKamel A Harrata

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