Bioactive Molecules, Nutraceuticals, and Functional Foods in Indian Vegetarian Diet and During Postpartum Healthcare

2019 ◽  
pp. 79-108
Author(s):  
Jaya Arora ◽  
Kishan Gopal Ramawat
Keyword(s):  
Functional Foods ◽  
Vegetarian Diet ◽  
Bioactive Molecules

scholarly journals Applications of mesoporous silica materials in food – a review

2013 ◽  
Vol 31 (No. 2) ◽  
pp. 99-107 ◽  
Author(s):  
A. Bernardos ◽  
L. Kouřimská
Keyword(s):  
Controlled Release ◽  
Mesoporous Silica ◽  
Digestive System ◽  
Functional Foods ◽  
Bioactive Molecules ◽  
Silica Supports ◽  
Silica Materials ◽  
Mesoporous Silica Materials ◽  
Health Field

Mesoporous silica materials have been developed for some applications in the health field. These solids are used for the controlled release of bioactive molecules, as catalysts in the synthesis of essential nutrients, as sensors to detect unhealthy products etc., with many applications in food technologies. By combining mesoporous silica materials with food, we can create healthier products, the products that improve our quality of life. The development of mesoporous materials applied to food could result in protecting bioactive molecules during their passage though the digestive system. For this reason, the controlled release of bioactive molecules is a very interesting topic for the discipline of food technology. The use of mesoporous silica supports as catalysts in the synthesis of nutrients and as sensors for the detection of unhealthy products, essential in food, is in great demand industrially for the manufacture of functional foods and films for food and industrial packaging. This review shows some examples of silica materials and their applications in food.  

scholarly journals Bioactive Compounds of Nutraceutical Value from Fishery and Aquaculture Discards

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1495
Author(s):  
Mirko Mutalipassi ◽  
Roberta Esposito ◽  
Nadia Ruocco ◽  
Thomas Viel ◽  
Maria Costantini ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Functional Foods ◽  
Bioactive Molecules ◽  
Antioxidant Compounds ◽  
Industrial Processing ◽  
Collagen Peptides ◽  
Nutraceutical Compounds ◽  
Biodiesel Synthesis ◽  
Anti Cancer ◽  
By Products

Seafood by-products, produced by a range of different organisms, such as fishes, shellfishes, squids, and bivalves, are usually discarded as wastes, despite their possible use for innovative formulations of functional foods. Considering that “wastes” of industrial processing represent up to 75% of the whole organisms, the loss of profit may be coupled with the loss of ecological sustainability, due to the scarce recycling of natural resources. Fish head, viscera, skin, bones, scales, as well as exoskeletons, pens, ink, and clam shells can be considered as useful wastes, in various weight percentages, according to the considered species and taxa. Besides several protein sources, still underexploited, the most interesting applications of fisheries and aquaculture by-products are foreseen in the biotechnological field. In fact, by-products obtained from marine sources may supply bioactive molecules, such as collagen, peptides, polyunsaturated fatty acids, antioxidant compounds, and chitin, as well as catalysts in biodiesel synthesis. In addition, those sources can be processed via chemical procedures, enzymatic and fermentation technologies, and chemical modifications, to obtain compounds with antioxidant, anti-microbial, anti-cancer, anti-hypertensive, anti-diabetic, and anti-coagulant effects. Here, we review the main discards from fishery and aquaculture practices and analyse several bioactive compounds isolated from seafood by-products. In particular, we focus on the possible valorisation of seafood and their by-products, which represent a source of biomolecules, useful for the sustainable production of high-value nutraceutical compounds in our circular economy era.

scholarly journals Functional Dehydrated Foods for Health Preservation

2018 ◽  
Vol 2018 ◽  
pp. 1-29 ◽  
Author(s):  
R. M. S. C. Morais ◽  
A. M. M. B. Morais ◽  
I. Dammak ◽  
J. Bonilla ◽  
P. J. A. Sobral ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Functional Foods ◽  
Fruits And Vegetables ◽  
Healthy Lifestyle ◽  
Health Benefits ◽  
Bioactive Molecules ◽  
Drying Methods ◽  
Food Ingredients ◽  
Nutritional Health ◽  
Disease Risks

The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.

scholarly journals Effects of the Aphanizomenon flos-aquae Extract (Klamin®) on a Neurodegeneration Cellular Model

2018 ◽  
Vol 2018 ◽  
pp. 1-14 ◽  
Author(s):  
D. Nuzzo ◽  
G. Presti ◽  
P. Picone ◽  
G. Galizzi ◽  
E. Gulotta ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Nuclear Localization ◽  
Functional Foods ◽  
Protective Role ◽  
Bioactive Molecules ◽  
Ros Generation ◽  
Aggregation Kinetics ◽  
Cellular Model ◽  
Amyloid A ◽  
High Doses

Cyanobacteria have been recognized as a source of bioactive molecules to be employed in nutraceuticals, pharmaceuticals, and functional foods. An extract of Aphanizomenon flos-aquae (AFA), commercialized as Klamin®, was subjected to chemical analysis to determine its compounds. The AFA extract Klamin® resulted to be nontoxic, also at high doses, when administered onto LAN5 neuronal cells. Its scavenging properties against ROS generation were evaluated by using DCFH-DA assay, and its mitochondrial protective role was determined by JC-1 and MitoSOX assays. Klamin® exerts a protective role against beta amyloid- (Aβ-) induced toxicity and against oxidative stress. Anti-inflammatory properties were demonstrated by NFβB nuclear localization and activation of IL-6 and IL-1β inflammatory cytokines through ELISA. Finally, by using thioflavin T (ThT) and fluorimetric measures, we found that Klamin® interferes with Aβ aggregation kinetics, supporting the formation of smaller and nontoxic structures compared to toxic Aβ aggregates alone. Altogether, these data indicate that the AFA extract may play a protective role against mechanisms leading to neurodegeneration.

Diet Quality, a Term Subject to Change over Time

2012 ◽  
Vol 82 (3) ◽  
pp. 144-147 ◽  
Author(s):  
Ibrahim Elmadfa ◽  
Alexa L. Meyer
Keyword(s):  
Diet Quality ◽  
Functional Foods ◽  
Disease Risk ◽  
Well Being ◽  
Industrialized Countries ◽  
Quality Factors ◽  
Long Time ◽  
Quality Diet ◽  
Important Quality ◽  
Health And Well Being

A high-quality diet is one of the foundations of health and well-being. For a long time in human history, diet was chiefly a source of energy and macronutrients meant to still hunger and give the strength for work and activities that were in general much harder than nowadays. Only few persons could afford to emphasize enjoyment. In the assessment of quality, organoleptic properties were major criteria to detect spoilage and oxidative deterioration of food. Today, food hygiene is a quality aspect that is often taken for granted by consumers, despite its lack being at the origin of most food-borne diseases. The discovery of micronutrients entailed fundamental changes of the concept of diet quality. However, non-essential food components with additional health functions were still barely known or not considered important until recently. With the high burden of obesity and its associated diseases on the rise, affluent, industrialized countries have developed an increased interest in these substances, which has led to the development of functional foods to optimize special body functions, reduce disease risk, or even contribute to therapeutic approaches. Indeed, nowadays, high contents of energy, fat, and sugar are factors associated with a lower quality of food, and products with reduced amounts of these components are valued by many consumers. At the same time, enjoyment and convenience are important quality factors, presenting food manufacturers with the dilemma of reconciling low fat content and applicability with good taste and appealing appearance. Functional foods offer an approach to address this challenge. Deeper insights into nutrient-gene interactions may enable personalized nutrition adapted to the special needs of individuals. However, so far, a varied healthy diet remains the best basis for health and well-being.

Maintaining a strict vegan or vegetarian diet changes the colonic microflora

2009 ◽  
Vol 47 (09) ◽  
Author(s):  
P Enck ◽  
B Lange ◽  
J Zimmer ◽  
K Zimmermann ◽  
S Klosterhalfen ◽  
...  
Keyword(s):  
Vegetarian Diet ◽  
Colonic Microflora

Herb-based functional foods: from laboratories to the market

Planta Medica ◽  
2011 ◽  
Vol 77 (12) ◽  
Author(s):  
H Tsay
Keyword(s):  
Functional Foods
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