Abstract
The plants release electronegative and electron hungry oxygen during photosynthesis and make glucose and the rest of food ingredients of starch, protein, and fat. We eat these plant materials which become glucose whose electrons travel step wise through mitochondrial transport chain to oxygen that we breath for the production of chemical energy ATP that runs our life. Polyphenols, in a way, restrain the bad behavior of oxygen by quenching its free radicals that damage our DNA. Most anything that we consume has polyphenolic antioxidants including the herbs and spices and more so the Ayurvedic medicine of India. Herbal preparations from the East have big role to play in our healthcare and their per capita consumption in the United States of America is on the rise..
Introduction
Let us begin with the ultimate source of energy for our existence, sun the star of our galaxy. Light from the sun falls on the leaves of plants containing chlorophyll with polyene chain that absorbs sun’s energy. The light energy raises the electrons in in polyene structure of chlorophyll to higher energy excitation. Primary absorption occurs by chlorophyll a. Chlorophyll b differs from chlorophyll a in having formyl group (−CHO) instead of a methyl (−CH3) group at carbon atom 3 (See structure below for chlorophyll a). A comparison of polyenes in chlorophyll and beta-carotene (also vitamins A1 and A2) shows us that the unsaturation in polyene structures is an evolutionary tool to deal with electronic energy transfer in the living organisms.
CHLOROPHYLL a
During photosynthesis, electrons from water are transferred to carbon dioxide to reduce it. The energy for this work comes from high energy exited electrons of chlorophyll’s polyenes. Two main events take place: 1. transfer of electron by system 1. to generate NADH and system and 2. to generate chemical energy ATP. Just the reverse happens in mitochondria of our cells where electrons from glucose derivatives are transferred step wise to reduce oxygen to water. Polyene structures are involved in carrying electrons in both cases. In general, this oxidation- reduction mechanism is common to electron transfer in biology. Electrons move from one molecule to other.
The New Polyphenolic Entrants in the US and European Markets
1. Aswagandha (Withania somnifera) contains catechin, gallic, synergic, and vanillic acids, p-coumaric acid, naringenin, and kaempferol.
2. Amla (Emblica) used in Cheyanprash contains vitamin C, flavonoids, tannins, ellagic and gallic acid, quercetin, apigenin, and chebulinic acid.
3. Harad or Haritaki (Terminalia chebula) that contains rutin, quercetin, isoquercetinand luteolin.
4. Baheda (Terminalia bellirica) that contains lignans, ellagic and gallic acids, and bellaric and chebulic acid.
5. Amrita (Tinospora cordifolia) that ontains barberin, tinosporin, palmetin, terpenes, sterpoids, saponins, flavonoids, and kaempferol.
6. Tribulus terrestris) that contains rulenosides, caffeic acid, qyercetin, ferulic acid, rutin, luteolin, and kaempferol.
A person in the USA is well exposed to antioxidant contained in ayurvedic and Unani medicines. Ayush in Hindi stands for ayurveda, yoga and naturopathy, Unani, and Siddha homeopathy. Indian Goverbment has rightly named Ministry of Ayush that oversees Ayurvedic medicine recognized as plant based Ayurvedic medicines by WHO.
Also, we are now using Moringa (Sahijan in hindi), Noni fruit juice, Chia seed, pomegranate juice, and Kale. Please note that
Pomegranate was not very common in USA until 1969.
In oxidation a molecule loses electron(s) and in reduction a molecule gains electrons. Examples of such essential molecules are vitamins C, E, and folate and mineral selenium. They protect our DNA from free radical damage, reduce oxidative stress, and prevent from onset of inflammation. Antioxidants of the list of Ayurvedic medicine should do the same. Just look at some polyene containing essential nutrients that we eat every day.
Beta-Carotene, Vitamin A1 and A2
Vitamiv A 1
Vitamin A2
Father evolution has designed humans to live by electronegative oxygen and antioxidants with isoprenoid and triterpenoid structures which are integrated in their daily metabolism. There are 8000 types of polyphenolic polyenes in various plant foods and we are exposed to thousands of them each day by way of routine diet. A good example is herbs used in our daily diet that deliver antioxidant to our body.
Acceptance of antioxidants via Culinary Use of Herbs.
The list of herbs used in food preparation identified below also shows the variety of antioxidant nutrients we consume everyday.
1. Mint or Pudina in Hindi (Mintha alaicia) contains antioxidant rosemarinic acid.
2. Lemon Balm or neebu balm in Hindi (Melissa officinalis) contains phenolic acid, caffeic acid, terpenes, and rosemarinic acid.
3. Basil or Tulsi in Hindi (Ocinum basilicum) contains vitamins A, C, E and uric acid.
4. Cat Nip or Pudina Patti (Nepeta catarla) contains flavonoids, and phenolic acid.
5. Parsley or Ajamod in Hindi (Petroselinum crispum) contains flavonoids and vitamin C.
6. Cilantro or Dhania in Hindi (Coriandrum andrum) contains beta carotene and lutein.
7. Dill or sovaa in Hindi (Anethum graveolus) contains flavonoids.
8. Rosemary or Mehadi in Hindi (Rosemarinus officinalis) contains carnosilic acid, carnosol, and rosemanol.
9. Thyme or Ajawain in Hindi (Thymus vulgaris) contains lutein, apigenin, naringenin, and luteolin.
10. Lavender (Lavendula angustifolia) contains flavonoids.
11. Oregano ( Oreganum vulgare) contains thymol and carvacrol.
12. Sage or sadhoo in Hindi (Alvica officinalis) contains rosemarinic acid and luteolin.
13. Chive or Pyaj in Hindi (Allium schoenoprasum) contains allicin, quercetin, and vitamin K.
Whereas all the above are used in the USA and the West in general, 1,2,3,5, 6, 7, 9, and 13 are used in Indian cuisine with a greater preference. The polyphenols containing isoprenoids and triterpenoids in these 13 herbs are common to Ayurvedic medicine also. There is a trend of acceptance of such foods in the United States of America.
Global Trends in Use of Ayurvedic Plant Medicine
I find that high antioxidant foods are common to most cultures in a majority countries. Antioxidants via Ayurvedic medicine is a special case in India. Industrial nations too have been living on antioxidants. Examples are quercetin flavonoids from apple, onion, and citrus fruits, epigallo-3-catechin from tea, capsaicinoid from chili, resveratrol from grapes, lignans from cereal brans, tyrosol from virgin olive oil, and pterostillbenes and ellagic acid from berries are common to an American dish. Daily coffee provides the US consumers a good dose of chlorogenic acid, ferulic acid, caffeic acid, and n-coumaric acid. Chocolate delivers procyanidin, catechin, and epicatechin.
In case of the United States of America in particular where I have lived for 58 years now as an immigrant from India, there are three new cases of plant-based antioxidant consumption beyond India’s whole grain of finger millet.
1. Moringa, India’s Sahijan, in 2022 commanded USD $7 billion in global export from India, 14.22 % of which came to the United States of America (Ministry of commerce and Industry, December 29, 2020). Leaf powder is an excellent supplement for trace minerals, B vitamins, and protein (Front Vet Sci. 7:53, 2020). Lipton’s Miracle Moringa brew, as food supplement that does not need FDA approval, validates India’s 3000 years old Ayurvedic medicines. India produces 80% of global supply of Moringa. Next item from India as superfood will be noni fruit juice (Morinda citrifolia). I would not be surprised if dandelion follows the suit as a superfood. Moringa beats kale and garlic in many respects.
2. Quinine containing bitter gourd (Momordica charantia) or Karela of India is now popular in the United States of America (Plants, 10(7): 1370, 2021). This vegetable fruit of Okinawan diet is now famous in the USA for folate, other B vitamins, zinc, magnesium, and antioxidants catechin, epicatechin, and gallic acid.
3. Pomegranate (Punica granulatum) or India’s Anar appeared in the USA retail markets in 1969. The 2022 US market is estimated to be $0.246 billion in a total global market of $24.8 billion. The main drivers are its phenolic antioxidants – gallic and ellagic acids and anthocyanin delphinidin. In India, Ayurveda describes it as one of the best fruits with high power of antioxidants.
The Pomegranate Tree Reminds Me of My Childhood
These case histories tell us that the antioxidant Ayurvedic medicines should have no problems of approvals by FDA in USA and the EC Commission in Europe. Even better reason for acceptance should be the familiarity with India’s exports to the United states of 165 herbal drugs worth USD $ 83 Billion. Main items include Aconite or Bachha nag in Hindi, Aloe vera, Atropa belladonna, Acorus, Cinchona, Cassia tora for oil, Dioscorea bulbifera, Digitalis, Ephedra gerardiana, Plantago or Psyllium, and FDA approved Senna. All these plant materials are present in ayurvedic medicines.
Centurions Rein in the Blue Zones
The Blue zones on Our planet
Okinawa, Japan; Sardinia, Italy; Nicoya, Costa Rica; Ikaria, Greece, and Loma Linda, California.
A 100 years long life is common among the Blue zone people: 1. Folks in Loma Lind, CA eat vegetarian diet and live in close knit communities, 2. Costa Ricans of Nicoya peninsula eat vegetarian foods and live by plan de vida (purposeful plan), 3. Sardinians in Italy eat legumes, almonds and drink red wine, 4. Greeks of Ikeria live on Mediterranean diet rich in olive oil and drink wine, and 5. the Okinawans of Japan who consume soya, bitter melon (India’s Karela) and fish and practice Tai chi as exercise.
Beans and green vegetable are the corner stones of blue zone dieters. Ninety five percent of their food is whole and plant based. They do eat some eggs, dairy, and fish. Their diet is very low in sugar and the bread is sour dough type. They stay away from meat. Beans, greens of Kale, Spinach, collard, and Swiss chord are loaded with antioxidants both in variety and quantity. The foods in the Table below expose us to thousands of antioxidant molecules per day. Red beans alone account for 13,727 different antioxidant molecules.
Antioxidant Deliveries per serving of Common Fruits and Vegetables Consumed in the United States
(Rank Food Item, Serving Size, Antioxidant Capacity per serving, ORAC)
1 Small Red Bean (dried), Half cup, 13727
2 Wild blueberry, 1 cup, 13427
3 Red kidney bean (dried), Half cup, 13259
4 Pinto bean , Half cup, 11864
5 Blueberry (cultivated) , 1 cup, 9019
6 Cranberry 1 cup (whole) 8983
7 Artichoke (cooked), 1 cup (hearts), 7904
8 Blackberry, 1 cup, 7701
9 Dried Prune, Half cup, 7291
10 Raspberry, 1 cup, 6058
11 Strawberry , 1 cup, 5938
12 Red Delicious , apple One, 5900
13 Granny Smith, apple One, 5381
14 Pecan , 1 ounce, 5095
15 Sweet cherry, 1 cup, 4873
16 Black plum, One, 4844
17 Russet potato (cooked), One, 4649
18 Black bean (dried), Half cup, 4181
19 Plum, One, 4118
20 Gala apple, One, 3903
Source: USDA STUDY: J Agric Food Chemistry, June 17, 2004
A Bit of Antioxidant Chemistry
Father evolution chose oxygen over more abundant nitrogen in the air for its unique property of attracting electrons at the end of the electron transport in our cell’s mitochondria. And then C5 branched isoprenoids and terpenoids antioxidants are excellent electron and proton carriers. Included in this group are vitamin beta-carotene, E, vitamin K1 and K2, and folic acid. Isoprenoids have low energy electrons. NADH, the backbone of electron transfer by mitochondria, has one more proton and 2 electrons than NAD+. Glucose has high energy electrons. As a rule, electrons have high potential energy when associated with less electronegative bonds C-C and C-H. Highly electronegative oxygen has low energy electrons. In case of electron transport chain of mitochondria, the ascending order of electronegativity follows
FMN > CoQ10 > Heme Cytochrome C > FS Cluster > Oxygen
Electronegativity in electron transport chain describes the path of the movement of electrons and movement of electrons means movement of free energy. An OH group in antioxidants is the hydrogen donor. ROS species react with them. Oxygen has high affinity for electrons and as such it releases high free energy when reduced to water. ATP is made in the process by enzyme TP synthase. Polyphenols have a restraining effect on reactive oxygen species or else our life will be impossible. Polyphenols from Ayurvedic medicine can reverse aging or at least prolong lifespan by their effects on major hallmarks of Aging. Polyphenols have low redox potential. This gives them the power to reduce highly oxidized free radicals. One of their most imprtant function is to restore daily supply of NAD+.
https://commons.wikimedia.org/wiki/File:The_Hallmarks_of_Aging.jpg
THE FOOD INDUSTRY IS ON THE MOVE
Please note that flavonoid polyphenolics include catechins of tea, quercetin of apples and onions, naringin of citrus fuit, and the related anthocyanin. Soya products deliver isoflavones diedzein and genistein. Major non-flavonoids are lignans, stilbenes, phenolic acid, and coumarins. Others coming from common dietary components are ferulic, caffeic, coumaric, gallic and ellagic acids and Kaempferol. Fisetin as polyphenol is present in strawberries. Many of these polyphenols are present in Ayurvedic medicines. The following is a more complete list of corporate product introductions in terms of phenolic antioxidants.
1. Cenegenics’ Program that includes nutrition, nutraceuticals, biofeedback, fitness training, and metabolic optimization.
2. Consumption of pomegranates, strawberries, raspberries, walnut, and almond that deliver polyphenolic ellagitannins for conversion to urolithin A by Fermicute bacteria in human mucrobiome. The practice slows aging.
3. Now food’s green tea extract.
4. Persona Vital’s peptides and collagen proteins.
5. Qunol Ultra CoQ10
6. Vitamin C by Natures’ Bounty and other manufacturers.
7. Optimized saffron by Life Extension.
8. Thorn Research Meriva’s Curcurmin Phytosome.
9. Renue Sublingual Citrus Powder as a source of NMN (Nicotinamide Nucleotide),
10. Nordic Nature’s Vitamin E
(https://pubs.acs.org/doi/pdf/10.1021/ba-1990-0226.ch001
Nutrients 2(12): 1231-1246, 2010 and Antioxidanta 10(4): 507. 2021
I should add a list of foods that supply us our daily antioxidant.
VEGETABLE: Brussels Sprout, Broccoli, Kale, Swiss Ch0rd, Carrots, Spinach, Red lettuce, Onions, Asparagus, Artichokes, Shallots, Garlic
FRUITS: Blueberries, Strawberries, Raspberries, Blackberries, Cranberries, Grapes, Cherries, Lemon, Grapefruit, Oranges, Pears, Apples, Peaches, Plums, Pomegranate, Nectarine, Apricots, Olives and olive oil
GRAINS: Corn, Oat, Rye, Wheat, Barley, Millets,
NUTS AND SEEDS: Walnuts, Almonds, Flaxseed, Chia seeds, Pecans, Chestnuts, Hazelnuts
BEANS: Black beans, White beans, Soybeans, Tofu, Tempeh (made from fermented soybeans)
SPICES: Turmeric, Cinnamon, Cumin, Cloves, Celery seed, Basil, Ginger, Marjoram, Parsley, Peppermint, Oregano, Rosemary, Sage, Thyme, Lemon verbena
OTHERS: Green tea, Black tea, Red wine, Dark chocolate, Cocoa powder, Coffee, Vinegar
REFERENCES
1. Phenolic Compouns, Chemistry, Synthesis, Diversity, Non-Conventional Industrial, Pharmaceutical and Therapeutic Applications, 2021. Farid K. Badria editor, August 27, Bod third Party titles.
2. Polyphenols in human health and disease, 1: 113-117, 2014
3. Antioxidants10(4): 507, 2021; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9029822/; antioxidants 11(4): 742, 2022
4. Nutrients, 2(12): 1231-1246, 2010
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