scholarly journals New legume sources as therapeutic agents

2002 ◽  
Vol 88 (S3) ◽  
pp. 287-292 ◽  
Author(s):  
Zecharia Madar ◽  
Aliza H. Stark
Keyword(s):  
Functional Foods ◽  
Health Benefits ◽  
Glycaemic Index ◽  
Therapeutic Agents ◽  
Lipid Lowering ◽  
Potential Health ◽  
Saponin Content ◽  
Daily Diet ◽  
Faba Beans ◽  
Therapeutic Properties

This review evaluates the potential health benefits of three legume sources that rarely appear in Western diets and are often overlooked as functional foods. Fenugreek (Trigonella foenum graecum) and isolated fenugreek fractions have been shown to act as hypoglycaemic and hypocholesterolaemic agents in both animal and human studies. The unique dietary fibre composition and high saponin content in fenugreek appears to be responsible for these therapeutic properties. Faba beans (Vicia faba) have lipid-lowering effects and may also be a good source of antioxidants and chemopreventive factors. Mung beans (Phaseolus aureus, Vigna radiatus) are thought to be beneficial as an antidiabetic, low glycaemic index food, rich in antioxidants. Evidence suggests that these three novel sources of legumes may provide health benefits when included in the daily diet.

Functional Foods and Cardiac Health

2017 ◽  
pp. 16-41
Author(s):  
Santosh Jain Passi
Keyword(s):  
Primary Prevention ◽  
Cohort Studies ◽  
Dietary Supplements ◽  
Dietary Patterns ◽  
Functional Foods ◽  
Health Benefits ◽  
Functional Health ◽  
Active Components ◽  
Potential Health ◽  
Traditional Medicines

Functional foods containing physiologically-active components, have been reported to confer several health benefits. Longitudinal cohort studies indicate that certain foods and dietary patterns play an important role in primary prevention of numerous disease conditions and this has led to the identification of putative functional foods. Research is necessary to substantiate the potential health benefits of various functional foods for which the diet–health relationships have yet not been scientifically validated. The term ‘functional foods' may include health/functional health foods, foods fortified with minerals/vitamins, dietary supplements or even the traditional medicines (Zawistowski, 2014).

scholarly journals Characterizing Eckol as a Therapeutic Aid: A Systematic Review

Marine Drugs ◽  
2019 ◽  
Vol 17 (6) ◽  
pp. 361 ◽  
Author(s):  
Bandana Manandhar ◽  
Pradeep Paudel ◽  
Su Hui Seong ◽  
Hyun Ah Jung ◽  
Jae Sue Choi
Keyword(s):  
Marine Algae ◽  
Therapeutic Potential ◽  
Health Benefits ◽  
Good Health ◽  
Relevant Information ◽  
Biological Applications ◽  
Potential Health ◽  
The Past ◽  
Therapeutic Properties ◽  
Marine Biosphere

The marine biosphere is a treasure trove of natural bioactive secondary metabolites and the richest source of structurally diverse and unique compounds, such as phlorotannins and halo-compounds, with high therapeutic potential. Eckol is a precursor compound representing the dibenzo-1,4-dioxin class of phlorotannins abundant in the Ecklonia species, which are marine brown algae having a ubiquitous distribution. In search of compounds having biological activity from macro algae during the past three decades, this particular compound has attracted massive attention for its multiple therapeutic properties and health benefits. Although several varieties of marine algae, seaweed, and phlorotannins have already been well scrutinized, eckol deserves a place of its own because of the therapeutic properties it possesses. The relevant information about this particular compound has not yet been collected in one place; therefore, this review focuses on its biological applications, including its potential health benefits and possible applications to restrain diseases leading to good health. The facts compiled in this review could contribute to novel insights into the functions of eckol and potentially enable its use in different uninvestigated fields.

Functional Food with some Health Benefits are so Called as Superfood-A Review

2020 ◽  
Vol 16 ◽  
Author(s):  
Ena Gupta ◽  
Pragya Mishra
Keyword(s):  
Functional Foods ◽  
Emotional Health ◽  
Health Benefits ◽  
Biological Properties ◽  
Human Case ◽  
Health Claims ◽  
Potential Health ◽  
Bioactive Ingredients ◽  
Conventional Foods ◽  
New Research

: The possible beneficial properties of functional foods are due to their content in bioactive ingredients, with specific biological properties. A number of processed functional foods are available in the market – probiotic yogurt, calcium and ω-3 fatty acids enriched orange juice and milk. Simultaneously, new research studies confer potential health benefits of various conventional foods (salmon, berries, green tea, vegetables, fruits, nuts, cereals and breads etc) termed as “superfood” which is a marketing term and there is no established medical definition. Following suitable dietary patterns superfood reduces the risk of degerative diseases by promoting physical and emotional health. Scientific evidences suggests that superfood are dense source of antioxidants, minerals, vitamins and other nutrients. There is insufficient research on the exact explanation of term ‘superfood’and its health claims by different companies without any legislation. This buzz word making confusion among consumers, that how much and what quantity should make a food superfood, as no single food may be as nutritious to be stated as superfood. This article introduces further investigation on superfood which was categorized on the basis of their major constituents and potential health benefits. Further there is a need of more reviews, researches, clinical trials and human case studies to investigate or test superfood.

scholarly journals Therapeutic Properties of Stingless Bee Honey in Comparison with European Bee Honey

2018 ◽  
Vol 2018 ◽  
pp. 1-12 ◽  
Author(s):  
Fatin Aina Zulkhairi Amin ◽  
Suriana Sabri ◽  
Salma Malihah Mohammad ◽  
Maznah Ismail ◽  
Kim Wei Chan ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Stingless Bees ◽  
Therapeutic Agents ◽  
Clinical Applications ◽  
Stingless Bee ◽  
Potential Health ◽  
Medicinal Uses ◽  
Medical Databases ◽  
Therapeutic Properties ◽  
The Common

Both honeybees (Apis spp.) and stingless bees (Trigona spp.) produce honeys with high nutritional and therapeutics value. Until recently, the information regarding potential health benefits of stingless bee honey (SBH) in medical databases is still scarce as compared to the common European bee honey (EBH) which is well known for their properties as therapeutic agents. Although there have been very few reports on SBH, empirically these products would have similar therapeutic quality as the EBH. In addition, due to the structure of the nest, few studies reported that the antimicrobial activity of SBH is a little bit stronger than EBH. Therefore, the composition of both the types of honey as well as the traditional uses and clinical applications were compared. The results of various studies on EBH and SBH from tissue culture research to randomised control clinical trials were collated in this review. Interestingly, there are many therapeutic properties that are unique to SBH. Therefore, SBH has a great potential to be developed for modern medicinal uses.

scholarly journals Germination changes the isoflavone profile and increases the antioxidant potential of soybean

2018 ◽  
Vol 3 ◽  
pp. 144-150 ◽  
Author(s):  
Luciane Yuri Yoshiara ◽  
José Marcos Gontijo Mandarino ◽  
Mercedes Concórdia Carrão-Panizzi ◽  
Tiago Bervelieri Madeira ◽  
Josemeyre Bonifácio da Silva ◽  
...  
Keyword(s):  
Functional Foods ◽  
Total Yield ◽  
Health Benefits ◽  
Total Weight ◽  
Antioxidant Potential ◽  
Scavenging Activity ◽  
Potential Health

Isoflavones, which exist in their conjugated or aglycone forms, are well recognized for their potential health benefits. However, isoflavones as aglycone have been regarded as the most bioactive form. In the present study, the profile of isoflavones and their scavenging activity as affected by germination were investigated in several soybean fractions, namely cotyledons, epicotyls, radicles, and hypocotyls. Only aglycones were detected in the radicles from 144 h until 168 h of germination, which makes this component a potential feedstock for studies aiming at isolation, especially of daidzein, which was present in higher concentrations. In terms of total yield and contribution to the total weight of the germinated soybeans, the cotyledons are the best source of aglycones, which was achieved at 144 h of germination. The higher scavenging activity of high-aglycone components from germinated soybeans supports the use of germination to obtain functional foods and/or ingredients with potentially superior bioactivities.

Functional Foods and Cardiac Health

2019 ◽  
pp. 304-329
Author(s):  
Santosh Jain Passi
Keyword(s):  
Primary Prevention ◽  
Cohort Studies ◽  
Dietary Supplements ◽  
Dietary Patterns ◽  
Functional Foods ◽  
Health Benefits ◽  
Functional Health ◽  
Active Components ◽  
Potential Health ◽  
Traditional Medicines

Functional foods containing physiologically-active components, have been reported to confer several health benefits. Longitudinal cohort studies indicate that certain foods and dietary patterns play an important role in primary prevention of numerous disease conditions and this has led to the identification of putative functional foods. Research is necessary to substantiate the potential health benefits of various functional foods for which the diet–health relationships have yet not been scientifically validated. The term ‘functional foods' may include health/functional health foods, foods fortified with minerals/vitamins, dietary supplements or even the traditional medicines (Zawistowski, 2014).

scholarly journals Moringa oleifera is a Prominent Source of Nutrients with Potential Health Benefits

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Zahidul Islam ◽  
S. M. Rashadul Islam ◽  
Faruk Hossen ◽  
Kazi Mahtab-ul-Islam ◽  
Md. Rakibul Hasan ◽  
...  
Keyword(s):  
Natural Products ◽  
Moringa Oleifera ◽  
Health Benefits ◽  
The Body ◽  
Plant Origin ◽  
Normal Functioning ◽  
Potential Health ◽  
Therapeutic Properties ◽  
Macro And Micronutrients ◽  
Almost All

Nowadays, the socioeconomic status has been changed a lot, so people are now more concerned about their life style and health. They have knowledge about the detrimental effects of synthetic products. That is why they are interested in natural products. Utilization of natural products of plant origin having fewer side effects has gained popularity over the years. There is immense scope for natural products that can intimate health benefits beyond traditional nutrients. Moringa oleifera is one such tree having tremendous nutritional and medicinal benefits. It is rich in macro- and micronutrients and other bioactive compounds which are important for normal functioning of the body and prevention of certain diseases. Leaves, flowers, seeds, and almost all parts of this tree are edible and have immense therapeutic properties including antidiabetic, anticancer, antiulcer, antimicrobial, and antioxidant. Most of the recent studies suggested that Moringa should be used as a functional ingredient in food. The aim of this review is to focus the use of Moringa oleifera as a potential ingredient in food products.

scholarly journals Review of the health benefits of peas (Pisum sativumL.)

2012 ◽  
Vol 108 (S1) ◽  
pp. S3-S10 ◽  
Author(s):  
Wendy J. Dahl ◽  
Lauren M. Foster ◽  
Robert T. Tyler
Keyword(s):  
Seed Coat ◽  
Enzyme Inhibitor ◽  
Amylose Content ◽  
Health Benefits ◽  
Glycaemic Index ◽  
Mineral Contents ◽  
Potential Health ◽  
Angiotensin I Converting Enzyme ◽  
Field Peas ◽  
Pea Starch

Pulses, including peas, have long been important components of the human diet due to their content of starch, protein and other nutrients. More recently, the health benefits other than nutrition associated with pulse consumption have attracted much interest. The focus of the present review paper is the demonstrated and potential health benefits associated with the consumption of peas,Pisum sativumL., specifically green and yellow cotyledon dry peas, also known as smooth peas or field peas. These health benefits derive mainly from the concentration and properties of starch, protein, fibre, vitamins, minerals and phytochemicals in peas. Fibre from the seed coat and the cell walls of the cotyledon contributes to gastrointestinal function and health, and reduces the digestibility of starch in peas. The intermediate amylose content of pea starch also contributes to its lower glycaemic index and reduced starch digestibility. Pea protein, when hydrolysed, may yield peptides with bioactivities, including angiotensin I-converting enzyme inhibitor activity and antioxidant activity. The vitamin and mineral contents of peas may play important roles in the prevention of deficiency-related diseases, specifically those related to deficiencies of Se or folate. Peas contain a variety of phytochemicals once thought of only as antinutritive factors. These include polyphenolics, in coloured seed coat types in particular, which may have antioxidant and anticarcinogenic activity, saponins which may exhibit hypocholesterolaemic and anticarcinogenic activity, and galactose oligosaccharides which may exert beneficial prebiotic effects in the large intestine.

scholarly journals Roots and Tuber Crops as Functional Foods: A Review on Phytochemical Constituents and Their Potential Health Benefits

2016 ◽  
Vol 2016 ◽  
pp. 1-15 ◽  
Author(s):  
Anoma Chandrasekara ◽  
Thamilini Josheph Kumar
Keyword(s):  
Functional Foods ◽  
Disease Risk ◽  
Health Benefits ◽  
Geographical Location ◽  
Industrial Applications ◽  
Bioactive Constituents ◽  
Sweet Potatoes ◽  
Potential Health ◽  
Immense Potential ◽  
Tuber Crops

Starchy roots and tuber crops play a pivotal role in the human diet. There are number of roots and tubers which make an extensive biodiversity even within the same geographical location. Thus, they add variety to the diet in addition to offering numerous desirable nutritional and health benefits such as antioxidative, hypoglycemic, hypocholesterolemic, antimicrobial, and immunomodulatory activities. A number of bioactive constituents such as phenolic compounds, saponins, bioactive proteins, glycoalkaloids, and phytic acids are responsible for the observed effects. Many starchy tuber crops, except the common potatoes, sweet potatoes, and cassava, are not yet fully explored for their nutritional and health benefits. In Asian countries, some edible tubers are also used as traditional medicinal. A variety of foods can be prepared using tubers and they may also be used in industrial applications. Processing may affect the bioactivities of constituent compounds. Tubers have an immense potential as functional foods and nutraceutical ingredients to be explored in disease risk reduction and wellness.

Sign in / Sign up

Export Citation Format

Share Document