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Table 3.1 Molecular docking analysis of an anticancer compound against beta-site amyloid precursor protein cleaving enzyme 1 (BACE 1).
S. No. Compound 2d Structure
Binding
Energy
(Kcal/
Mol) Molecular Interactions
1. Curcumin
OH
HO
O
O
H.C
OH.
OO
−8.6 Conventional hydrogen bond
SER444,
THR641
Van der Waals
GLY420,
GLN421,
LEU439,
SER445,
TYR480,
ILE519,
TRP524,
ILE527,
ARG537,
GLY639,
THR640
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Table 3.2 Absorption, distribution, metabolism, and excretion (ADME) properties of a flavonoid compound (curcumin).
S. No. Compound
Molecular
Formula
Adme Properties
(Lipinski’s Rule Of Five)
Structure
DRUG
LIKELINESSProperties Values
1. Curcumin C
21
H
20
O
6
Molecular
weight (≤ 500
Da)
368.4
OH
HO
O
O
H.C
OH.
OO
Yes
Log P (≤ 5) 3.2
H-bond donor
(≤ 5)
2
H-Bond
acceptor
(≤ 10)
6
Violations 0
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3 Polyphenols
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3.6.3 Polyphenols and Cardiovascular Diseases
Strokes and coronary heart disease are two major contributors to mortality in modern nations.
Environmental and genetic variables influence how cardiovascular disease starts, spreads, and
develops. Physical activity, smoking, consumption of saturated fats, and other factors can lead to
heart diseases. Finding the lone cause of these diseases among this complicated mix of factors is
challenging. Consuming foods high in polyphenols, such as tea, green vegetables, fruits, cocoa,
and berries, increases the chances of heart safety. While some flavonoids, like those in soy and
cocoa, have beneficial effects on cardiovascular disease, others are less effective. A diet high in
flavanols, which are found in cocoa, decreases the body’s pressure level, and lowers the risk of
heart problems. According to reports, drinking black tea more frequently can aid this cause. Tea,
cocoa, and purple grapes all have a positive impact on heart health. The potential of polyphenols
to modify an enzyme’s activity is one mode of action for their beneficial effects on cardiac health.
According to investigations, polyphenol consumption has been linked to endothelium-dependent
relaxation. Inhibition of platelet aggregation and activation, whether chronic or acute, has been
linked to coffee, grape juice, cocoa, and black tea, which may reduce age-related damage.
Case Study 1
SARS-CoV-2, which caused the global COVID pandemic in 2019, had resulted in unprecedented
levels of morbidity and mortality [88, 89]. Four structural proteins, as well as the significant non-
structural and adjacent proteins, make up the 29 proteins forming SARS-CoV-2. An encoded pro-
tease acts on a polyprotein to produce 16 of these proteins [90].
Molecular Docking: In the current study, SARS-Cov-2 proteins, spike glycoproteins (PDB ID:
6VYB), nucleocapsid phosphoprotein (PDB ID: 6VYO), membrane glycoprotein (PDB ID: 6M17),
nsp10 (PDB ID: 6W4H), and RNA-dependent RNA polymerase (PDB ID: 6M71) structures were
used to assess the binding affinities of 14 drug candidates. Despite multiple studies suggesting that
food supplements and nutraceuticals may prove to be effective long-term strategies for preventing
growing infectious illnesses, turmeric has been widely used and has extensive medical uses.
Using AutoDock 4.2, thorough docking investigations were conducted on 14 medicinal com-
pounds having antiviral characteristics that are being investigated for clinical trials alongside cur-
cumin. Ivermectin demonstrated the highest degree of affinity for the examined and desired
proteins, with remarkable binding capacity.
Conclusion and Summary
1) In conclusion, we suggest curcumin as a therapy for the creation of COVID medications.
2) Curcumin was found to display a considerable reaction on the nucleocapsid and nsp10 of the
coronavirus proteins.
3) Studies showed that the success of some detailed biological studies might be improved by strong
binding with residues. As a result of our research, curcumin is now being considered as part of
a medication combination therapy for SARS-CoV-2. Knowing how curcumin works in this
study is fascinating and may be significant to future studies.
4) The current results are encouraging and supported by the possibility that curcumin is a natu-
rally occurring and harmless substance with bioactivity.
Case Study 2
In a study analyzing dietary polyphenols, a high dietary consumption of polyphenols was linked to
longevity. Professor Cristina Andrés Lacueva, Director of the Urinary Biomarker’s Biomarkers and
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References 61
Nutritional & Food Metabolomics Research Group, explains that the use of nutritional biomarkers
has made it possible to estimate intake with greater accuracy and objectivity because it is not
dependent solely on participant memory when filling out questionnaires. Bioavailability and indi-
vidual variances are considered with nutritional biomarkers. The methodology provides a more
trustworthy and precise assessment in this aspect. The study’s findings demonstrate that partici-
pants with high polyphenol diets (> 650 mg/day) had a 30% lower overall mortality rate than those
with low polyphenol intakes (500 mg/day). The study’s principal author, Ral Zamora Ros, empha-
sizes that the findings support existing research that suggests how the ingestion of fruits, berries,
and vegetables can resist the advancement of various diseases, such as cancer and other chronic
illnesses, and can reduce overall mortality. Additionally, the study emphasizes the significance of
assessing food consumption using nutritional biomarkers, as opposed to just meal frequency ques-
tionnaires, whenever possible [91].
3.7 Conclusion and Future Perspectives
Recent decades have seen an increase in interest in nutrition related to polyphenols, which are
chemical compounds that are widely present in plants. Numerous studies imply that polyphenols
can control metabolism, weight, appetite, several types of chronic disease, cell proliferation, and
cell differentiation. There are already more than 8,000 polyphenols known. Numerous polyphe-
nols contain antioxidant and anti-inflammatory characteristics, according to studies on animals,
people, and epidemiology, which may help prevent or treat diseases like obesity, cancer, diabetes,
neurodegenerative diseases, and cardiovascular disease. Overconsumption, however, has raised
concerns, particularly when compounds are ingested alone rather than as part of a dietary matrix.
It is difficult to fully understand the health impacts of polyphenols because there are so many of
them, each with unique structures, metabolic pathways, and physiological functions. Consumer
knowledge of the possible advantages and hazards will increase along with the scientific under-
standing of polyphenols and their marketing initiatives. Regulatory bodies should consider keep-
ing up with scientific research to provide advice for polyphenol supplementation and intake.
Suggestions for the consumption of fruits and vegetables ought to be integrated with current initia-
tives in nutrition education and advice for promoting a balanced diet. The present state of our
knowledge of the mechanisms of disease treatment, dose needs, and potential adverse effects cre-
ates constraints on our capacity to take advantage of the knowledge. Additional human research is
required to confirm the molecular mechanisms and public health consequences of polyphenols, as
well as potential adverse outcomes for specific subgroups. The concentration at which polyphenols
can be consumed safely and advantageously is unknown because studies in vitro and in vivo have
employed amounts that are significantly greater than those frequently found in human diets. More
research is required to determine whether, and in what manner, polyphenols can be ingested.
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Polyphenols: Food, Nutraceutical, and Nanotherapeutic Applications, First Edition. Edited by Mithun Rudrapal.
© 2024 John Wiley & Sons, Inc. Published 2024 by John Wiley & Sons, Inc.
4
Nanotechnological Approach in Nutraceuticals
Manohar M.V.
1
, Amogha G. Paladhi
2
, Sugumari Vallinayagam
3
, and Mithun Rudrapal
4,
*
1
Centre of Excellence in Molecular Biology & Regenerative Medicine, Department of Biochemistry, JSS Medical College, JSS-AHER,
Mysuru, Karnataka, India
2
Department of Botany, CHRIST (Deemed to be) University, Bengaluru, Karnataka, India
3
Department of Biotechnology, Vel Tech Rangarajan Dr. Sagunthala R and D Institute of Science and Technology, Chennai, India
4
Department of Pharmaceutical Sciences, School of Biotechnology and Pharmaceutical Sciences, Vignan’s Foundation for Science,
Technology & Research, Guntur, India
* Corresponding author
4.1 Introduction
Nanonutraceuticals are a fabrication process for extending the food quality and shelf life using
nanocomposites for the protection of nutrition supplements in food, which acts as encapsulation
against the factors causing spoilage. The process of using nanotechnology for the above is termed
nanoencapsulation, and it comprises the use of an edible coating material that helps in the detec-
tion of pathogenicity, toxification, quality, thermal levels, and oxygen levels, thus helping monitor
the packaged food materials to ensure the delivery of quality nutrition in the form of supplementa-
tion. The food packaging industry faces numerous issues regarding food storage, processing, and
packaging, which includes the maintenance of quality, shelf life, and texture of the food for longer
periods of time. Thus, the adaptation of applied nanotechnologies is an effective way to address
these issues. A new phase in industry has been implemented with the use of nanotechnology.
Industries, such as drug processors and nutraceuticals, have found a greater use of nanotechnol-
ogy in the form of nanoencapsulation, which introduces a better way of addressing the above
issues. Nanotechnology in food industries has a higher rate of implementation over a wide range
because of its emulsion causing properties. Better implementation of nanotechnologies is possible
with an implemented bioengineering technique to resolve the toxicity and high metal release prop-
erties of nanotechnologies. Thus, there is a need for the characterization of already featured nano-
formulations such as cantilevers, nanofibers, nanofillers, and other nanocompounds. The
multifunctional advantages of nanotechnology have made it possible for industries and consumers
to better rely on packed food materials. It is important to have a longer shelf life in packed food
materials because it serves the purpose in transport to military and extra-terrestrial space experi-
ments. Various experimental approaches have been made with nanomaterials of different shapes,
functions, and formulations with the purpose of encapsulation, biocompatibility, and products for
delivery systems. With respect to the environment, nanotechnology for food packaging and pro-
cessing has advantages as it can make use of inorganic constituents to form foils or films that are
more biodegradable than native packing materials. The advantages of nanotechnology in food
processing, packaging, and post packaging are further discussed. The use of nanoparticles in the
food processing industries is broadly classified into three phases: production and processing (pre-
packaging), packaging and supplementation, and detection (post-packaging) [1].
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