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Phytonutrients in Huel

A phytonutrient is a substance that is found in certain plants and may be beneficial to human health and have a role in preventing various diseases. However, it isn’t classed as a nutrient essential for life. There are a number of naturally occurring phytonutrients in Huel Powders that are present from the oats and flaxseed, which together make up over 50% of Huel Powder v3.0. Huel Hot and Savoury also contains flaxseed, along with quinoa, brown rice, tomato (Tomato and Herb). Some phytonutrients have also been added to Huel Products as part of the vitamin and mineral blend because of their significant health benefits.

Many phytonutrients act as antioxidants. Antioxidants are substances that inhibit oxidation. Oxidation is a naturally occurring process involving the production of free-radicals in the body. Whilst production of free-radicals is inevitable as a byproduct of exercise and the ageing process, an excess of free-radicals can damage the body[1]. Free-radicals are associated with the disease process of heart disease, stroke and some cancers as well as the signs of ageing[1]. Antioxidant nutrients we obtain from our food include vitamins C and E and the mineral selenium. There are a number of phytonutrients that also act as antioxidants so it’s vital that we include these in our nutrition to help protect against disease.

One group of antioxidant phytonutrients are the carotenoids. Carotenoids are a class of over 750 yellow, orange and red pigments synthesised by plants. Many of them have antioxidant activity, and some have other health benefits.

Another important group of phytonutrients are phenolic compounds. There are a large number of phenolic compounds found in plant foods that act as antioxidants or benefit health in other ways.

The following are the main phytonutrients present in Huel Products, the presence and amounts of each phytonutrient varies between products and flavours:

Lycopene

Lycopene is thought to be the strongest antioxidant carotenoid[2] and has been shown to reduce the risk of cardiovascular disease and some cancers[3]. The lycopene in Huel Powders and Hot & Savoury is synthetically produced and added as part of our micronutrient blend. It’s identical to the natural form found in tomatoes and maize. It is responsible for the red flecks you sometimes see in Huel Powders. Huel Hot & Savoury Tomato and Herb also contains naturally occurring lycopene from the tomato-based ingredients.

Lutein

Although not essential per se, there is concern that diets low in this carotenoid may lead to macular degeneration of the eye in the elderly, as lutein is involved in eye pigment development[4,5]. Lutein is also an interesting antioxidant. A small amount of lutein in Huel Powders and Hot & Savoury is present from the flaxseed and quinoa (Hot and Savoury only), and we've also added additional natural lutein extracted from the Mexican marigold plant.

Zeaxanthin

Zeaxanthin is another carotenoid which is both an antioxidant and is involved in the prevention of macular degeneration[5]. The zeaxanthin in Huel Powders and Hot & Savoury is provided as part of the addition of the natural lutein extract.

Ferulic acid

This phenolic compound in Huel Products has high antioxidant activity and is provided from the oats, flaxseed, quinoa, brown rice. It also acts as an antibacterial agent that has also been shown to have anti-cancer properties[6].

Avenanthramides

These are phenolic alkaloids almost uniquely found in oats and, as oats are the largest ingredient in Huel Powder v3.0, it is rich in avenanthramides. They have been shown to have antioxidant and anti-inflammatory effects[7,8]. There are over 20 distinct types of avenanthramides with the three most prevalent being aven-A, -B and -C. Aven-C has been shown to have the highest antioxidant capacity, and it’s abundant in oats and therefore in Huel Powder v3.0[9,10].

Lignans and lignan precursors

Lignans are phenolic antioxidants which are particularly prevalent in flaxseed and they are also present in oats, quinoa, brown rice. Lignan precursors are converted to active lignans by the bacteria in our intestines[11]. The main lignans and lignan precursors found in Huel Products are secoisolariciresinol (flaxseed, brown rice), pinoresinol (flaxseed, oats), lariciresinol (flaxseed, oats), matairesinol (flaxseed, oats, quinoa) and hydroxymatairesinol (oats, quinoa)[12]. Intake of lignans from flaxseed has been associated with reduced cardiovascular disease risk[13].

Tocols

Tocols are natural antioxidants and include terpenes, terpenoids, tocopherols and tocotrienols some of which act as vitamin E, and all are strong antioxidants, although tocotrienols are the strongest[14]. There are significant amounts of a number of tocols present in Huel Products.

Phytic acid

Too often we hear bad things about phytic acid as it can act as an antinutrient; i.e. it can reduce the bioavailability for some minerals, especially iron and zinc. However, phytic acid is a strong and effective antioxidant[15]. Although we need iron in our diet, it behaves as a free radical, contributing to oxidative stress in the body, so phytic acid’s ability to sequester and trap iron is beneficial. Phytic acid can also bind heavy metals (e.g. cadmium, lead) and helps prevent their accumulation in the body. There is also evidence that it could be anticarcinogenic[16].

Beta-glucans

Beta-glucans are a type of soluble fibre and are a structural component of the cell walls of oats. There is particular interest in these as they have been shown to positively lower blood cholesterol levels and therefore may help reduce the risk of heart disease and stroke[17,18]. Beta-glucans have also been shown to help lower the blood glucose response after a meal which improves insulin sensitivity and glucose metabolism[19, 20, 21].

References

  1. Phaniendra A, et al. Free radicals: properties, sources, targets, and their implication in various diseases. Indian J Clin Biochem. 2015; 30(1):11-26.
  2. Di Mascio P, et al. Lycopene as the most efficient biological carotenoid singlet oxygen quencher. Arch Biochem Biophys. 1989; 274(2): 532-8.
  3. Institute LP. Oregon State University α-Carotene, β-Carotene, β-Cryptoxanthin, Lycopene, Lutein, and Zeaxanthin. Date Accessed: 06/09/19. [Available from: https://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals/carotenoids]
  4. Richer S, et al. Double-masked, placebo-controlled, randomized trial of lutein and antioxidant supplementation in the intervention of atrophic age-related macular degeneration: the Veterans LAST study (Lutein Antioxidant Supplementation Trial). Optometry. 2004; 75(4): 216-30.
  5. Semba RD & Dagneilie G. Are lutein and zeaxanthin conditionally essential nutrients for eye health? Med Hypotheses. 2003; 61(4): 465-72.
  6. Srinivasan M, et al. Ferulic Acid: therapeutic potential through its antioxidant property. J Clin Biochem Nutr. 2007; 40(2):92-100.
  7. Meydani, M. Potential health benefits of avenanthramides of oats. Nut Rev. 2009; 67(12): 731-5.
  8. American Association for the Advancement of Science (AAAS). The phytonutrients in oats and their role in human health: A review of the evidence. Date Accessed: 06/09/19. [Available from: https://www.eurekalert.org/pub_releases/2013-10/pc-tpi093013.php]
  9. Chu Y. Oats nutrition and technology (1st ed). 2014. Wiley Blackwell.
  10. Pridal AA, et al. Analysis of avenanthramides in oat products and estimation of avenanthramide intake in humans. Food Chem. 2018; 253:93-100.
  11. Institute LP. Oregon State University. Lignans. Date Accessed: 29/10/19. [Available from: https://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals/lignans]
  12. Smeds AI, et al. Quantification of a Broad Spectrum of Lignans in Cereals, Oilseeds, and Nuts. J Agric Food Chem. 2007; 55(4): 1337-46.
  13. Vanharanta M, et al. Risk of cardiovascular disease-related and all-cause death according to serum concentrations of enterolactone: Kuopio Ischaemic Heart Disease Risk Factor Study. Arch Intern Med. 2003; 12; 163(9): 1099-104.
  14. Packer L, et al. Molecular aspects of alpha-tocotrienol antioxidant action and cell signalling. J Nutr. 2001; 131(2): 369S-73S.
  15. Graf E & Eaton J. Antioxidant functions of phytic acid. Free Radic Biol Med. 1990; 8(1): 61-9.
  16. Shamsuddin AM. Anti-cancer function of phytic acid. Int J Food Sci & Tech. 2002; 37(7): 769-82.
  17. Keogh, GF, et al. Randomized controlled crossover study of the effect of a highly beta-glucan-enriched barley on cardiovascular disease risk factors in mildly hypercholesterolemic men. Am J Clin Nut. 2003; 78 (4): 711-8.
  18. Tiwari U & Cummins E. Meta-analysis of the effect of β-glucan intake on blood cholesterol and glucose levels. Nutr. 2011; 27(10): 1008-16.
  19. Wood PJ. Evaluation of oat bran as a soluble fibre source. Characterization of oat β-glucan and its effects on glycaemic response. Carb Polymers. 1994; 25(4): 331-6.
  20. Mälkki Y & Virtanen E. Gastrointestinal Effects of Oat Bran and Oat Gum: A Review. LWT – Food Sci & Tech. 2001; 34(6): 337-47.
  21. Daou C & Zhang H. Oat Beta-Glucan: Its Role in Health Promotion and Prevention of Diseases. Comp Rev Food Sci & Food Safety. 2012; 11(4): 355-65.
  22. Tang Y, et al. Phytochemicals in quinoa and amaranth grains and their antioxidant, anti-inflammatory, and potential health beneficial effects: a review. Mol Nutr Food Res. 2017; 61(7).
  23. Miguel MG. Betalains in Some Species of the Amaranthaceae Family: A Review. Antioxidants. 2018; 7(4).