Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate Change

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Antonio J. Meléndez-Martínez ◽  
Volker Böhm ◽  
Grethe Iren Andersen Borge ◽  
M. Pilar Cano ◽  
Martina Fikselová ◽  
...  
Keyword(s):  
Health Promotion ◽  
Functional Foods ◽  
Safety Information ◽  
Sustainable Use ◽  
Annual Review ◽  
Publication Date ◽  
Dietary Intakes ◽  
Factors Affecting ◽  
Novel Foods ◽  
Health Promoting

Carotenoids are versatile isoprenoids that are important in food quality and health promotion. There is a need to establish recommended dietary intakes/nutritional reference values for carotenoids. Research on carotenoids in agro-food and health is being propelled by the two multidisciplinary international networks, the Ibero-American Network for the Study of Carotenoids as Functional Foods Ingredients (IBERCAROT; http://www.cyted.org ) and the European Network to Advance Carotenoid Research and Applications in Agro-Food and Health (EUROCAROTEN; http://www.eurocaroten.eu ). In this review, considerations for their safe and sustainable use in products mostly intended for health promotion are provided. Specifically, information about sources, intakes, and factors affecting bioavailability is summarized. Furthermore, their health-promoting actions and importance in public health in relation to the contribution of reducing the risk of diverse ailments are synthesized. Definitions and regulatory and safety information for carotenoid-containing products are provided. Lastly, recent trends in research in the context of sustainable healthy diets are summarized. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 12 is March 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Dietary Organosulfur-Containing Compounds and Their Health-Promotion Mechanisms

2022 ◽  
Vol 13 (1) ◽  
Author(s):  
Yuyun Lu ◽  
Molan Zhang ◽  
Dejian Huang
Keyword(s):  
Health Promotion ◽  
Cardiovascular Health ◽  
Cancer Chemoprevention ◽  
Antimicrobial Activities ◽  
High Reactivity ◽  
Complex Compounds ◽  
Annual Review ◽  
Publication Date ◽  
Short Time ◽  
Postharvest Processing

Dietary organosulfur-containing compounds (DOSCs) in fruits, vegetables, and edible mushrooms may hold the key to the health-promotion benefits of these foods. Yet their action mechanisms are not clear, partially due to their high reactivity, which leads to the formation of complex compounds during postharvest processing. Among postharvest processing methods, thermal treatment is the most common way to process these edible plants rich in DOSCs, which undergo complex degradation pathways with the generation of numerous derivatives over a short time. At low temperatures, DOSCs are biotransformed slowly during fermentation to different metabolites (e.g., thiols, sulfides, peptides), whose distinctive biological activity remains largely unexplored. In this review, we discuss the bioavailability of DOSCs in human digestion before illustrating their potential mechanisms for health promotion related to cardiovascular health, cancer chemoprevention, and anti-inflammatory and antimicrobial activities. In particular, it is interesting that different DOSCs react with glutathione or cysteine, leading to the slow release of hydrogen sulfide (H2S), which has broad bioactivity in chronic disease prevention. In addition, DOSCs may interact with protein thiol groups of different protein targets of importance related to inflammation and phase II enzyme upregulation, among other action pathways critical for health promotion. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Glucosinolates in Brassica Vegetables: Characterization and Factors That Influence Distribution, Content, and Intake

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Xianli Wu ◽  
Hui Huang ◽  
Holly Childs ◽  
Yanbei Wu ◽  
Liangli Yu ◽  
...  
Keyword(s):  
Biological Activities ◽  
Chemical Degradation ◽  
Cooking Methods ◽  
Annual Review ◽  
Publication Date ◽  
Inverse Association ◽  
Brassica Spp ◽  
Brassica Vegetables ◽  
Health Promoting ◽  
Genetic And Environmental Factors

Glucosinolates (GSLs) are a class of sulfur-containing compounds found predominantly in the genus Brassica of the Brassicaceae family. Certain edible plants in Brassica, known as Brassica vegetables, are among the most commonly consumed vegetables in the world. Over the last three decades, mounting evidence has suggested an inverse association between consumption of Brassica vegetables and the risk of various types of cancer. The biological activities of Brassica vegetables have been largely attributed to the hydrolytic products of GSLs. GSLs can be hydrolyzed by enzymes; thermal or chemical degradation also breaks down GSLs. There is considerable variation of GSLs in Brassica spp., which are caused by genetic and environmental factors. Most Brassica vegetables are consumed after cooking; common cooking methods have a complex influence on the levels of GSLs. The variation of GSLs in Brassica vegetables and the influence of cooking and processing methods ultimately affect their intake and health-promoting properties. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 12 is March 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Sleep and Diet: Mounting Evidence of a Cyclical Relationship

2021 ◽  
Vol 41 (1) ◽  
Author(s):  
Faris M. Zuraikat ◽  
Rebecca A. Wood ◽  
Rocío Barragán ◽  
Marie-Pierre St-Onge
Keyword(s):  
Experimental Data ◽  
The Other ◽  
Annual Review ◽  
Publication Date ◽  
Dietary Intakes ◽  
Dietary Practices ◽  
Two Factors ◽  
Causal Impact ◽  
Underlying Mechanisms ◽  
Improve Sleep Quality

Two factors intrinsic to health are diet and sleep. These two behaviors may well influence one another. Indeed, that insufficient sleep adversely impacts dietary intakes is well documented. On the other hand, diet may influence sleep via melatonin and its biosynthesis from tryptophan. Experimental data exist indicating that provision of specific foods rich in tryptophan or melatonin can improve sleep quality. Whole diets rich in fruits, vegetables, legumes, and other sources of dietary tryptophan and melatonin have been shown to predict favorable sleep outcomes. Although clinical trials are needed to confirm a causal impact of dietary patterns on sleep and elucidate underlying mechanisms, available data illustrate a cyclical relation between these lifestyle factors. We recommend adopting a healthful diet to improve sleep, which may further promote sustained favorable dietary practices. Expected final online publication date for the Annual Review of Nutrition, Volume 41 is September 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

The Almond (Prunus dulcis): Chemical Properties, Utilization, and Valorization of Coproducts

2021 ◽  
Vol 13 (1) ◽  
Author(s):  
Haruka Tomishima ◽  
Kathleen Luo ◽  
Alyson E. Mitchell
Keyword(s):  
Chemical Properties ◽  
Prunus Dulcis ◽  
Annual Review ◽  
Food Science ◽  
Publication Date ◽  
Arid Environments ◽  
Cyanogenic Glycosides ◽  
Health Promoting ◽  
Vegetarian Diets ◽  
High Concentrations

Almonds ( Prunus dulcis) are one of the most consumed tree-nuts worldwide, with commercial production in arid environments such as California, Spain, and Australia. The high consumption of almonds is partly due to their versatile usage in products such as gluten-free flour and dairy alternatives as well as them being a source of protein in vegetarian diets. They contain high concentrations of health-promoting compounds such as Vitamin E and have demonstrated benefits for reducing the risk of cardiovascular disease and improving vascular health. In addition, almonds are the least allergenic tree nut and contain minute quantities of cyanogenic glycosides. Production has increased significantly in the past two decades with 3.12 billion pounds of kernel meat produced in California alone in 2020 (USDA 2021), leading to a new emphasis on the valorization of the coproducts (e.g., hulls, shells, skins, and blanch water). This article presents a review of the chemical composition of almond kernels (e.g., macro and micronutrients, phenolic compounds, cyanogenic glycosides, and allergens) and the current research exploring the valorization of almond coproducts. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

scholarly journals Application of the Ottawa Charter Five Priority Areas of Action for Public Health to an Institution-Wide Diabetes Care Promotion

2021 ◽  
Vol 18 (4) ◽  
pp. 1543
Author(s):  
Min-Hua Lin ◽  
She-Yu Chiu ◽  
Wen-Chao Ho ◽  
Hui-Ying Huang
Keyword(s):  
Public Health ◽  
Quality Of Life ◽  
Health Promotion ◽  
Diabetes Care ◽  
Hospital Staff ◽  
Health Promotion Program ◽  
Diabetic Patients ◽  
Health Promoting ◽  
Diabetes Patients

This study was the first institution-wide health promotion program in Taiwan to apply the five priority areas for taking action in public health highlighted in the Ottawa Charter for diabetes patients. We aimed to improve the quality of home care received by diabetic patients by training health care professionals in health promotion. This program consisted of developing personal skills, reorienting health services, strengthening community actions, creating supportive environments, and building healthy public policy. It was applied in the Yunlin Christian Hospital located in central Taiwan from August 2011 to November 2011. A health-promoting education course consisting of weight control, diabetes care, and quality management for diabetes was developed and applied to all 323 hospital staff. Then, hospital staff volunteers and diabetes patients were recruited to participate in the program. A total of 61 staff volunteers and 90 diabetes patients were involved in this study. Staff volunteers were trained to participate in communities to provide care and guidance to patients with diabetes. The World Health Organization Quality of Life(WHOQOL)-BREF-Taiwan Version questionnaires were investigated before and after implementation of this program for the patients. A health-promoting lifestyle profile questionnaire was filled by the staff. The investigation data were then analyzed by statistical methods. The diabetes patients experienced a significant increase in their satisfaction with health and health-related quality of life as well as significant improvements in health-promotion and self-management behaviors (p < 0.05). In addition, staff volunteers significantly consumes food from the five major groups than the other staff (p < 0.05). Various improvements in health-promoting behaviors were observed amongst the hospital staff and the diabetic patients. Our project could be a reference for other medical organizations to implement an institution-wide health-promotion program for diabetic patients.

scholarly journals Grapes and Their Derivatives in Functional Foods

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 672
Author(s):  
Panagiotis Kandylis
Keyword(s):  
Human Health ◽  
Functional Foods ◽  
Consumer Interest ◽  
Health Promoting

Consumer interest in the consumption of health promoting foods is growing worldwide due to the realization of the link between diet and human health [...]

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