ToxDP2 Database

Polyphenols are bioactive substances that minimize the risk of a variety of chronic diseases. Exposure to polyphenol bioactive compounds in our diet has increased across the globe, with amplified expectations from consumers, industry, and regulators centered on the potential benefits and essential safety of these compounds. Several data resources for beneficial properties of dietary polyphenols are present; however, toxicological information remains partial. We present a dynamic web-based database to assess dietary polyphenols’ safety and fulfill the toxicity data gaps in the domain of food safety. The database (ToxDP2) comprises 415 dietary polyphenolic compounds, distributed into 15 subclasses with 25,792 collected and predicted data points. This web server facilitates the exploration of polyphenols for divergent applications. The data-driven approach on the ToxDP2 provides researchers with an understanding of polyphenols structure–function-toxicity relationships beneficial for developing nutraceuticals, pharmaceuticals, herbal supplements, and formulations.

Citation

Stilbenes

Stilbenes contain two benzene rings joined by a molecule of ethanol or ethylene. Among these compounds, the trans isomer of resveratrol is produced by grapevines in response to fungal infections. It is mainly localized in the skin of the grapes and mainly extracted during the production of red wines. Stilbenes do not make a notable contribution to the colour or other sensory properties of wine, but they do appear to protect against cardiovascular disease. These compounds are capable of suppressing oxidative stress, inflammation, and energy expenditure as well as modulating the secretion of neurotropic factors.

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Lignans

Lignans are made up of two units of a phenylpropene derivative joined by C3 side chains or between the aromatic ring and C3 ring. Plant lignans are found in foods such as whole grains, legumes, seeds, fruits and vegetables. The best source of plant lignans are flax seeds. Once in the gut, bacteria change the precursors into mammalian lignans (enterolactone and enterodiol). These lignans appear to have a weak oestrogenic activity, although the effect does not occur by direct stimulation of the oestrogen receptors.
Sub Categories :None

Phenolic Acids

Phenolic acids are aromatic secondary plant metabolites, widely spread throughout the plant kingdom. In general, the name “phenolic acids” describes phenols that possess one carboxylic acid functionality. Phenolic acids in plants have been connected with diverse functions, including nutrient uptake, protein synthesis, enzyme activity, photosynthesis, structural components, and allelopathy. Phenolic acids are not homogeneously distributed throughout plant tissues but their large variability can be found during different stages of maturation. Phenolic acids can be affected by different environmental conditions for example in growing conditions temperature, are known to affect the phenolic acid content in plants.

Sub Categories : Hydroxybenzoic acids, Hydroxycinnamic acids, Hydroxyphenylacetic acids, Hydroxyphenylpropanoic acids

Flavonoids

Flavonoids, a group of natural substances that is present in fruits, vegetables, grains, bark, roots, stems, flowers, tea and wine. Flavonoids can be subdivided into different subgroups depending on the carbon of the rings and the degree of unsaturation. These natural products are well known due to their beneficial effects on health. Flavonoids are associated with a broad spectrum of health-promoting effects and are an indispensable component in a variety of nutraceutical, pharmaceutical, medicinal and cosmetic applications. This is because of their antioxidative, anti-inflammatory, anti-mutagenic and anti-carcinogenic properties coupled with their capacity to modulate key cellular enzyme functions.

Sub Categories : Anthocyanins, Chalcones, Dihydrochalcones, Dihydroflavonols, Flavanols, Flavanones, Flavones, Flavonols, Isoflavonoids