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Polyphenol oxidase is an enzyme found throughout the plant and animal kingdoms, [30] including most fruits and vegetables. [31] PPO has importance to the food industry because it catalyzes enzymatic browning when tissue is damaged from bruising, compression or indentations, making the produce less marketable and causing economic loss.
Antinutrient. Phytic acid (deprotonated phytate anion in the picture) is an antinutrient that interferes with the absorption of minerals from the diet. Antinutrients are natural or synthetic compounds that interfere with the absorption of nutrients. [1] Nutrition studies focus on antinutrients commonly found in food sources and beverages.
An enzyme inhibitor is a molecule that binds to an enzyme and blocks its activity. Enzymes are proteins that speed up chemical reactions necessary for life, in which substrate molecules are converted into products. [1] An enzyme facilitates a specific chemical reaction by binding the substrate to its active site, a specialized area on the ...
Pepsin / ˈpɛpsɪn / is an endopeptidase that breaks down proteins into smaller peptides and amino acids. It is one of the main digestive enzymes in the digestive systems of humans and many other animals, where it helps digest the proteins in food. Pepsin is an aspartic protease, using a catalytic aspartate in its active site.
Compared to other flavonoids, quercetin is one of the most effective inducers of the phase II detoxification enzymes. [25] In vitro studies show that quercetin is a strong inhibitor of the cytochrome P450 enzymes CYP3A4 and CYP2C19 and a moderate inhibitor of CYP2D6. [26] [27] Drugs that are metabolized by these pathways may have increased effect.
Antioxidant vitamins are found in vegetables, fruits, eggs, legumes and nuts. Vitamins A, C, and E can be destroyed by long-term storage or prolonged cooking. [150] The effects of cooking and food processing are complex, as these processes can also increase the bioavailability of antioxidants, such as some carotenoids in vegetables. [151]
Myricetin is a member of the flavonoid class of polyphenolic compounds, with antioxidant properties. [1] Common dietary sources [2] include vegetables (including tomatoes), fruits (including oranges), nuts, berries, tea, [3] and red wine. [4]
Enzyme induction and inhibition. Enzyme induction is a process in which a molecule (e.g. a drug) induces (i.e. initiates or enhances) the expression of an enzyme. Enzyme inhibition can refer to. interference at the enzyme-level, basically with how the enzyme works. This can be competitive inhibition, uncompetitive inhibition, non-competitive ...