scholarly journals Bioactive compounds in lettuce: Highlighting the benefits to human health and impacts of preharvest and postharvest practices

2021 ◽  
Author(s):  
Xiao Yang ◽  
María I. Gil ◽  
Qichang Yang ◽  
Francisco A. Tomás‐Barberán
Keyword(s):  
Human Health ◽  
Bioactive Compounds

scholarly journals Impact of Bacillus in fermented soybean foods on human health

2021 ◽  
Vol 71 (1) ◽  
Author(s):  
Trishala Gopikrishna ◽  
Harini Keerthana Suresh Kumar ◽  
Kumar Perumal ◽  
Elavarashi Elangovan
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Health Risks ◽  
Health Benefits ◽  
Human Consumption ◽  
Potential Health ◽  
Fermented Soybean ◽  
Food Pathogens ◽  
Depth Analysis ◽  
Fermented Soybean Foods

Abstract Purpose Fermented soybean foods (FSF) is popularly consumed in the South-East Asian countries. Bacillus species, a predominant microorganism present in these foods, have demonstrated beneficial and deleterious impacts on human health. These microorganisms produce bioactive compounds during fermentation that have beneficial impacts in improving human health. However, the health risks associated with FSF, food pathogens, biogenic amines (BAs) production, and late-onset anaphylaxis, remain a concern. The purpose of this review is to present an in-depth analysis of positive and negative impacts as a result of consumption of FSF along with the measures to alleviate health risks for human consumption. Methods This review was composed by scrutinizing contemporary literature of peer-reviewed publications related to Bacillus and FSF. Based on the results from academic journals, this review paper was categorized into FSF, role of Bacillus species in these foods, process of fermentation, beneficial, and adverse influence of these foods along with methods to improve food safety. Special emphasis was given to the potential benefits of bioactive compounds released during fermentation of soybean by Bacillus species. Results The nutritional and functional properties of FSF are well-appreciated, due to the release of peptides and mucilage, which have shown health benefits: in managing cardiac disease, gastric disease, cancer, allergies, hepatic disease, obesity, immune disorders, and especially microbial infections due to the presence of probiotic property, which is a potential alternative to antibiotics. Efficient interventions were established to mitigate pitfalls like the techniques to reduce BAs and food pathogens and by using a defined starter culture to improve the safety and quality of these foods. Conclusion Despite some of the detrimental effects produced by these foods, potential health benefits have been observed. Therefore, soybean foods fermented by Bacillus can be a promising food by integrating effective measures for maintaining safety and quality for human consumption. Further, in vivo analysis on the activity and dietary interventions of bioactive compounds among animal models and human volunteers are yet to be achieved which is essential to commercialize them for safe consumption by humans, especially immunocompromised patients.

scholarly journals Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food—Current State of Knowledge

Plants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1306
Author(s):  
Marcin Dziedziński ◽  
Joanna Kobus-Cisowska ◽  
Barbara Stachowiak
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Biological Activities ◽  
Food Ingredients ◽  
Beneficial Effects ◽  
Pine Tree ◽  
Pine Trees ◽  
Health Promoting ◽  
Few Data

The pine (Pinus L.) is the largest and most heteromorphic plant genus of the pine family (Pinaceae Lindl.), which grows almost exclusively in the northern hemisphere. The demand for plant-based remedies, supplements and functional food is growing worldwide. Although pine-based products are widely available in many parts of the world, they are almost absent as food ingredients. The literature shows the beneficial effects of pine preparations on human health. Despite the wide geographical distribution of pine trees in the natural environment, there are very few data in the literature on the widespread use of pine in food technology. This study aims to present, characterise and evaluate the content of phytochemicals in pine trees, including shoots, bark and conifer needles, as well as to summarise the available data on their health-promoting and functional properties, and the potential of their use in food and the pharmaceutical industry to support health. Various species of pine tree contain different compositions of bioactive compounds. Regardless of the solvent, method, pine species and plant part used, all pine extracts contain a high number of polyphenols. Pine tree extracts exhibit several described biological activities that may be beneficial to human health. The available examples of the application of pine elements in food are promising. The reuse of residual pine elements is still limited compared to its potential. In this case, it is necessary to conduct more research to find and develop new products and applications of pine residues and by-products.

Bioactive Compounds of Arid and Semiarid Fruits: Impact on Human Health

2020 ◽  
pp. 21-34
Author(s):  
Randah Muqbil Alqurashi ◽  
Muneera Qassim Al-Mssallem ◽  
Jameel Mohammed Al-Khayri
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Arid And Semiarid

Plant-cyanobacteria interactions: Beneficial and harmful effects of cyanobacterial bioactive compounds on soil-plant systems and subsequent risk to animal and human health

2021 ◽  
Vol 192 ◽  
pp. 112959
Author(s):  
Bahareh Nowruzi ◽  
Noureddine Bouaïcha ◽  
James S. Metcalf ◽  
Samaneh Jafari Porzani ◽  
Ozcan Konur
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Harmful Effects ◽  
Subsequent Risk

Grape stems as a source of bioactive compounds: application towards added-value commodities and significance for human health

2015 ◽  
Vol 14 (6) ◽  
pp. 921-931 ◽  
Author(s):  
Ana Barros ◽  
Amadeo Gironés-Vilaplana ◽  
Ana Texeira ◽  
Nieves Baenas ◽  
Raúl Domínguez-Perles
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Added Value

scholarly journals Dietary Bioactive Compounds and Human Health and Disease

Nutrients ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 348 ◽  
Author(s):  
Sonia González
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Scientific Evidence ◽  
Health And Disease ◽  
Nutritional Compounds ◽  
Dietary Bioactive Compounds

In the last century, solid scientific evidence has demonstrated the role of nutritional compounds in the maintenance of health [...]

scholarly journals Recovery of bioactive compounds from white grape (Vitis vinifera L.) stems as potential antimicrobial agents for human health

2020 ◽  
Vol 27 (4) ◽  
pp. 1009-1015
Author(s):  
Carla Leal ◽  
Rafaela A. Santos ◽  
Rosa Pinto ◽  
Marcelo Queiroz ◽  
Miguel Rodrigues ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Human Health ◽  
Bioactive Compounds ◽  
Antimicrobial Agents ◽  
Vitis Vinifera L

scholarly journals ADVANCES IN PRESERVATION OF FRUITS AND VEGETABLES WITH BIOACTIVE COATINGS

2015 ◽  
Vol 33 (2) ◽  
Author(s):  
ROMEO ROJAS ◽  
ANTONIO A. VICENTE ◽  
CRISTÓBAL N. AGUILAR
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Fruits And Vegetables ◽  
Edible Films ◽  
High Quality ◽  
Bioactive Coatings ◽  
Food Engineering ◽  
Science Technology ◽  
Challenges And Opportunities ◽  
Continue Research

Bioactive compounds are a large group of compounds (antimicrobials, antioxidants, nutrients, etc.), but its use in edible films and coatings for application on fruits and vegetables has been very important because nowadays the consumers demand fruits and vegetables that are fresh, healthy, high quality and easy to prepare. A number of investigations have shown that the use of additives in edible films and coatings improve its functionability and provide compounds for human health. However, it is necessary to continue research that can generate specific or tailor-made edible films and coatings for each product with the best characteristics for preservation. In this review we present and analyze the concepts, progress and perspectives in the design and application of edible films and coatings for fruits and vegetables in order to define the challenges and opportunities that this topic of study in the field of science, technology and food engineering.

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