scholarly journals Secondary Metabolites, Dietary Fiber and Conjugated Fatty Acids as Functional Food Ingredients against Overweight and Obesity

2018 ◽  
Vol 13 (8) ◽  
pp. 1934578X1801300 ◽  
Author(s):  
Kamila Kasprzak ◽  
Karolina Wojtunik-Kulesza ◽  
Tomasz Oniszczuk ◽  
Maciej Kuboń ◽  
Anna Oniszczuk
Keyword(s):  
Functional Food ◽  
Overweight And Obesity ◽  
Biologically Active ◽  
Food Ingredients ◽  
Conjugated Fatty Acids ◽  
Natural Substances ◽  
Optimal Health ◽  
Positive Effect ◽  
Interesting Solution ◽  
Active Natural

Obesity is a common serious health problem leading to many serious health disorders. This phenomenon is defined as the over-storage of lipids in adipose tissue that occurs when there is an imbalance between the energy intake and energy used. During obesity, many metabolic alterations occur that can damage several organs, such as vascular or skeletal muscle resulting in the dysfunction of these tissues. In this review, we will discuss molecular genetics and causes of obesity, some of the disorders related to human obesity as well as anti-obesity tool. An interesting solution to the obesity problem is natural substances, revealing anti-obesity activity, as well as functional food enriched with aforementioned substances. Functional foods are products exhibiting a potentially positive effect on health beyond basic nutrition. They contain well-known biologically active natural compounds, which promote optimal health and reduce the risk of many diseases, including obesity.

scholarly journals Nutraceuticals and Pharmaceuticals

2020 ◽  
Vol 30 (2) ◽  
pp. 68-75
Author(s):  
E. A. Poluektova ◽  
A. G. Beniashvili ◽  
R. V. Maslennikov
Keyword(s):  
Integrative Medicine ◽  
Functional Food ◽  
Food Additives ◽  
Professional Associations ◽  
Biologically Active ◽  
Healthy Foods ◽  
Food Ingredients ◽  
Combined Use ◽  
Natural Foods ◽  
Positive Effect

Aim. To provide a definition and classification of nutraceutical products and to show their significane in modern integrative medicine.Background. Nutraceuticals are foodstuffs and their components, which have a positive effect on human health, including preventive maintenance and treatment of diseases. Nutraceuticals include healthy and functional foods, as well as biologically active food additives (BAFA). Healthy foods are nutritional foodstuffs without any artificial modification. These include organic, whole, and natural foods. Alongside a high nutritional value, functional food products have a positive effect on the human body due to functional food ingredients. BAFAs are food additives that contains one or several food ingredients (vitamins, mineral substances, plant components, amino acids and others). Specialists express conflicting viewpoints concerning nutraceuticals. Some nutraceuticals, such as probiotics, have confirmed their effectiveness in clinical trials, while the beneficial properties of others require further elucidation.Conclusions. The application of nutraceuticals, as well as their combined use with pharmaceuticals, in accordance with recommendations by scientific professional associations formulated on the basis of valid research studies can lead to an improvement in the quality of the life and longevity of the population. This position forms a basis for the development of integrative medicine — a contemporary approach to the treatment of diseases.

EVALUATION OF THE NUTRITIONAL VALUE OF BAKERY MIXES AND GRAIN BREAD ON THEIR BASIS

2019 ◽  
Author(s):  
Н.Н. АЛЕХИНА ◽  
Е.И. ПОНОМАРЕВА ◽  
И.М. ЖАРКОВА ◽  
К.К. ПОЛЯНСКИЙ ◽  
А.С. ЖЕЛТИКОВА
Keyword(s):  
Functional Food ◽  
Comparative Evaluation ◽  
Nutritional Value ◽  
Functional Foods ◽  
Biologically Active ◽  
Dietary Fibers ◽  
Food Ingredients ◽  
Biological Value ◽  
Amaranth Flour ◽  
Active Substances

Проведена сравнительная оценка хлебопекарных смесей (ХПС) Ливенка и Амарантус, включающих биоактивированное зерно пшеницы и ржи и биоактивированные злаковые культуры и амарантовую муку соответственно, и хлеба на их основе. Исследованы химический состав, биологическая и энергетическая ценность ХПС и выпеченных на их основе образцов зернового хлеба Ливенский и Амарантус. Установлено, что ХПС Амарантус и хлеб Амарантус отличаются несколько большим содержанием белка, кальция, лизина по сравнению с ХПС Ливенка и хлебом Ливенский. Однако по количеству пищевых волокон и витаминов ХПС с амарантовой мукой и изделия на ее основе несколько уступают образцам, приготовленным без добавки амарантовой муки. Внесение амарантовой муки в дозировке 5,5% взамен части ржаной муки незначительно повышает энергетическую и биологическую ценность ХПС и хлеба на ее основе. Установлено, что ХПС Ливенка и Амарантус относятся к функциональным пищевым ингредиентам за счет содержания значимого количества биологически активных веществ, а изделия на их основе – к функциональным пищевым продуктам. Comparative evaluation of baking mixes (BM) of Livenka and Amarantus, including bioactivated grains of wheat and rye and bioactivated cereals and amaranth flour, respectively, and bread on their basis was carried out. Chemical composition, biological and energy value of BM and baked on their basis samples of grain bread Livenskiy and Amarantus were investigated. It is established that the BM Amarantus and bread Amarantus are slightly high content of protein, calcium, lysine, compared with BM Livenka and bread Livenskiy. However, the number of dietary fibers and vitamins BM with amaranth flour and products on it based are concede to samples a little prepared without the addition of amaranth flour. The introduction of amaranth flour in a dosage of 5,5% instead of a portion of rye flour slightly increases the energy and biological value of BM and bread on it based. It was found that the BM Livenka and Amarantus are functional food ingredients due to the content of a significant amount of biologically active substances, and products on their based – to functional foods.

scholarly journals Specialized hypocholesterolemic foods: Ingredients, technology, effects

2020 ◽  
Vol 8 (1) ◽  
pp. 20-29
Author(s):  
Valentina Vorobyeva ◽  
Irina Vorobyeva ◽  
Alla Kochetkova ◽  
Vladimir Mazo ◽  
Sergey Zorin ◽  
...  
Keyword(s):  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Diet Therapy ◽  
Physiological Effect ◽  
Overweight And Obesity ◽  
Biologically Active ◽  
Standard Diet ◽  
Food Ingredients ◽  
Technical Specifications ◽  
Amino Acid Contents

Introduction. Overweight and obesity are leading risk factors for metabolic syndrome (MS). From 20 to 35% of Russian people have this condition, depending on their age. MS is a precursor of cardiovascular disease, diabetes mellitus, diabetic nephropathy, and nonalcoholic steatohepatitis. Specialized foods (SFs) with hypocholesteremic effects are an important component of the diet therapy for MS patients. Creating local SFs to optimize the nutritional status of MS patients and prevent related diseases is a highly promising area of research. The aim of our study was to develop the formulation and technology of SFs and evaluate their effectiveness in MS treatment. Study objects and methods. The objects of the study were food ingredients and SFs. Safety indicators and micronutrient contents were determined by standard methods, whereas nutritional and energy values and amino acid contents were determined by calculation. Results and discussion. Based on medical requirements, we selected functional ingredients and developed a formulation and technology of SFs with an optimized protein, fat, and carbohydrate composition. The formulation included essential micronutrients and biologically active substances with a desirable physiological effect. Clinical trials involved 15 MS patients aged from 27 to 59. For two weeks, they had a low-calorie standard diet with one serving of SFs in the form of a drink instead of a second breakfast. The patients showed a significant improvement in anthropometric indicators. Blood serum tests revealed decreased contents of total cholesterol (by 16.9%), low-density lipoprotein cholesterol (by 15.3%), and triglycerides (by 27.9%). Conclusion. We developed technical specifications and produced a pilot batch of SFs. The trials showed an improvement of lipid metabolism in the MS patients who were taking SFs as part of their diet therapy.

scholarly journals Anthocyanins as functional food components

2021 ◽  
Vol 25 (2) ◽  
pp. 178-189
Author(s):  
R. S. Yudina ◽  
E. I. Gordeeva ◽  
O. Yu. Shoeva ◽  
M. A. Tikhonova ◽  
E. K. Khlestkina
Keyword(s):  
Functional Food ◽  
Biologically Active ◽  
Breeding Programs ◽  
Pigment Synthesis ◽  
Robert Boyle ◽  
Eye Health ◽  
Anti Cancer ◽  
Long Time ◽  
Molecular Mechanism Of Action ◽  
Positive Effect

Among the natural pigments, anthocyanins are assumed to represent one of the most studied groups. Starting with the first studies on the physicochemical properties of anthocyanins carried out in the 17th century by British naturalist Robert Boyle, the science about these unique compounds has progressed substantially. To date, the structure and functions of anthocyanins in plant cells have been well studied, and the pathway of their biosynthesis is one of the most fully characterized pathways of secondary metabolite biosynthesis at both the biochemical and genetic levels. Along with these fundamental achievements, we are beginning to realize the potential of anthocyanins as compounds of industrial importance, as pigments themselves, as well as components of functional food that contribute to the prevention and reduction of risk of chronic diseases. For a long time, the biological activity of anthocyanins has been underestimated, in particular, due to the data on their low bioavailability. However, studies showed that in humans and animals, these compounds are actively metabolized and the bioavailability, estimated taking into account their metabolites, exceeded 12 %. It has been experimentally shown that anthocyanins have antioxidant, anti-inflammatory, hypoglycemic, antimutagenic, antidiabetic, anti-cancer, neuroprotective properties, and they are beneficial for eye health. However, the studies conducted cannot always explain the molecular mechanism of action of anthocyanins in the human body. According to some reports, the observed effects are not due to the action of anthocyanins themselves, but to their metabolites, which can be more biologically active because of their increased bioavailability. Other data ascribe the positive effect on human health not to individual anthocyanins, but to the whole complex of polyphenolic compounds consumed. The review summarizes the results of the studies of anthocyanins as components of functional food. Special attention is paid to genetic control of the pigment synthesis. These data are of particular importance in respect to the initiated breeding programs aimed at increasing the content of anthocyanins in cultural plants.

scholarly journals Bioactive compounds in functional food and their role as therapeutics

2021 ◽  
Vol 4 (3) ◽  
pp. 24
Author(s):  
Sukanta Mondal ◽  
Neelakanta Pillai Padmakumari Soumya ◽  
Saraswathy Mini ◽  
Shali Kochuvelickakathu Sivan
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Functional Foods ◽  
Bioactive Peptides ◽  
Metabolic Diseases ◽  
Control Diet ◽  
Biologically Active ◽  
Therapeutic Effects ◽  
Food Ingredients ◽  
Therapeutic Benefits

Bioactive food ingredients are non-essential substances found in foods that can modulate one or more metabolic processes, resulting in enhanced health. Functional diets have attracted more critical than ever as an alternative to conventional treatments of many diseases. The medicinal potential of functional foods and nutraceuticals is due to some unique functional groups produced due to food metabolism and their molecular variants. Phytochemicals are biologically active, naturally occurring chemical compounds in plants with various biological properties and therapeutic benefits. While functional foods and natural bioactive compounds have been used as conventional medicines to treat chronic diseases for decades, recent scientific findings identify functional foods' health advantages and present their behavior's basic mechanisms. Phytochemicals have essential bioactive roles in the prevention and treatment of oxidative and inflammatory diseases. Plant-derived bioactive compounds can help suppress inflammation by inhibiting oxidative damage and communicating with the immune system. Many bioactive components are capable of binding to intestinal tract toxins or carcinogens. These bioactive peptides control Diet-related medical conditions such as obesity, cardiovascular diseases, and other metabolic diseases. Various bioactive compounds in common food and their therapeutic role is discussed in this review.Keywords: Functional food, phytochemicals, bioactive peptides, therapeutic effects. 

ChemInform Abstract: Synthesis of Biologically Active Natural Substances

ChemInform ◽  
1988 ◽  
Vol 19 (29) ◽  
Author(s):  
R. VLAKHOV ◽  
D. KRIKORYAN ◽  
V. TARPANOV ◽  
G. SPASOV ◽  
G. SNATZKE ◽  
...  
Keyword(s):  
Biologically Active ◽  
Natural Substances ◽  
Active Natural

scholarly journals Development of experimental samples of functional soft drinks and evaluation of organoleptic and physicochemical indicators

2021 ◽  
Vol 16 (6) ◽  
pp. 37-47
Author(s):  
A. A. Skhalyakhov ◽  
K. R. Siyukhov ◽  
Z. T. Tazova ◽  
N. T. Siyukhova
Keyword(s):  
Functional Properties ◽  
Functional Food ◽  
Raw Materials ◽  
Food Products ◽  
Soft Drinks ◽  
Biologically Active ◽  
Active Components ◽  
Food Ingredients ◽  
Plant Raw Materials ◽  
The Republic

Development of innovative activities in the Russian Federation implicates the creation of safe and, at the same time, full-fledged in composition and consumer properties of specialized food products, as one of the main and promising tasks of the food industry. This is due to the need to provide a modern person’s diet with necessary nutrients and prevention of nutritional diseases. In this regard, development of recipes and production of functional food products using biologically active components of non-traditional plant raw materials growing in the Republic of Adygea and conducting scientific research, including the assessment of quality and biological value, are relevant. The aim of the research is to determine organoleptic, physicochemical parameters and functional properties of experimental samples of soft drinks using extracts from compositions of plant raw materials. During the course of performance phytocomposition models of mixtures of adaptogenic and antioxidant action and for the prevention of iodine deficiency have been developed, the optimal extraction option has been selected, laboratory experimental samples of functional soft drinks have been designed, quality indicators and functional properties have been investigated. The results of studying organoleptic indicators prove that the taste in all samples is quite harmonious and pleasant, with characteristic light herbal tones, the color of drinks ranges from light to rich amber, depending on the composition. The average indicator of antioxidant activity fluctuates between 156 to 244 mg/dm3. Functional food ingredients content (potassium, vitamins C, E, flavonoids and iodine trace element) of experimental samples of functional soft drinks comply with GOST R 56543-2015 Functional drinks. General technical conditions [1] are suitable for systematic consumption in order to improve physiological functions in the human body.

scholarly journals Functional wheat bread with calcium chelate complexes

2020 ◽  
Vol 22 (93) ◽  
pp. 31-38
Author(s):  
A. Kapustian ◽  
N. Cherno ◽  
T. Lebedenko
Keyword(s):  
Dietary Fiber ◽  
Functional Food ◽  
Mixed Ligand ◽  
Biologically Active ◽  
Wheat Bread ◽  
Total Production ◽  
Chelate Complexes ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Functional Ingredient

Bakery products are promising objects for enrichment with functional food ingredients, as they are mass consumption products. The problem of hypo-elementosis in people makes it advisable to develop functional food ingredients based on easily digestible and safe forms of essential biometals, including calcium. In this study, it has been shown that wheat bread can be enriched with calcium chelate complexes. This functional food ingredient was obtained by complexation of Ca2+ with bioligands of probiotic origin, followed by immobilizing the complexes on dietary fiber of wheat bran. Mixed-ligand systems were obtained by combining a metabolite (lactic acid) and degradation products of peptidoglycans of Lactobacillus delbrueckii subsp. Bulgaricus B-3964. The peptidoglycans of the biomass autolysate were degraded by enzymatic hydrolysis with papain. This resulted in obtaining a mixture that contained amino acids, low molecular weight peptides, and muropeptides, in the concentrations 12.44 mg/cm3, 6.85 mg/cm3, and 2.76 mg/cm3, respectively. The nephelometric method has shown that this mixed-ligand system binds calcium ions in an amount of 18 mg/cm3. The soluble complexes obtained were immobilized on the dietary fiber to solve the problem of concentrating, drying, and dosing these ingredients. It has been proved that immobilization only occurs due to physical sorption that completely releases the active component from the dietary fiber matrix under conditions that simulate the gastrointestinal environment. The functional ingredient developed was added to the classic wheat bread recipe, where it replaced 1 %, 3 %, and 5 % of the flour. Bread was made without pre-fermentation to reduce the total production time and to prevent the ingredient’s biologically active components from being assimilated by yeast during long fermentation. The study of the experimental and control samples of wheat bread has shown that the introduction of chelate complexes of calcium immobilized on dietary fiber causes no deterioration of the physico-chemical parameters of the finished bread: they are all within the limits approved by the regulatory documentation. The sensory properties of the samples with 1 % and 3 % of flour replaced are close to those of the control sample. So 3 % of the ingredient is the recommended amount to be added, as it provides 98 % of the daily requirement of calcium as a functional ingredient and covers about 25 % of the daily allowance of dietary fiber.

scholarly journals Scientific approach to the production of functional food ingredients based on unconventional plant materials

2020 ◽  
Vol 82 (2) ◽  
pp. 77-82
Author(s):  
K. L. Nekrasova ◽  
V. G. Popov
Keyword(s):  
Functional Food ◽  
Scientific Evidence ◽  
Extraction Methods ◽  
Biologically Active ◽  
Root Extract ◽  
Design Development ◽  
Plant Materials ◽  
Food Ingredients ◽  
Wide Range ◽  
The World

An alarming increase in stressful situations, psycho-emotional stress, physical inactivity, global indicators of overweight caused by the achievements of civilization, aggressive advertising and the availability of food products lead to the emergence of modern chronic diseases of the population in many countries of the world. The urban population was isolated from the use of a sufficient amount of natural plant materials with corrective and healing effects. As a result, the growth of new nutritionally dependent diseases is diagnosed. The solution to these problems can be found in the production of vegetable multicomponent functional food ingredients with a given chemical and biological composition, intended for inclusion in food formulations. A pragmatic approach allows you to make small changes to the traditional food environment and provide the population with healthy food. The aim of the work was to investigate modern scientific approaches to the design, development and production of food ingredients from non-traditional plant materials, their use in the food industry with the availability of scientific evidence of beneficial effects. Plants are a valuable source of biologically active substances. In many countries of the world, researchers study the national flora in terms of their nutritional and pharmacological properties, improve extraction methods, and design complex compounds to increase bioavailability. Discussions are continuing on methods for modeling multicomponent ingredients based on modern information systems, with the goal of optimizing and predicting the final product. There is a growing demand for healthy products manufactured using non-traditional types of food healing local plant materials: thistle meal (Lat. S?lybum mari?num), marsh saber root extract (Lat. C?marum pal?stre), etc. The use of a wide range of ingredients pays attention to foreign countries from non-traditional plant materials, for example, encapsulated banana peels in Australia, the use of lyophilized nettle extract in chocolate production in Croatia.

scholarly journals Features of development and reproduction of representatives of the Solanaceae family in the conditions of the Southern coast of the Crimea

2021 ◽  
pp. 42-47
Author(s):  
L. A. Logvinenko ◽  
E. N. Kravchenko ◽  
O. M. Shevchuk ◽  
N. A. Golubkina ◽  
T. S. Naumenko
Keyword(s):  
Plant Species ◽  
Biochemical Composition ◽  
Functional Food ◽  
Growth And Development ◽  
Water Soluble ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Food Ingredients ◽  
Solanaceae Family ◽  
Active Substances

Relevance. Taking into account the narrow range of vegetable plant species grown in Russia and the global trend of impoverishment of their biochemical composition, simultaneously with the globalization of crop production, it is necessary to search for plant species and forms that are characterized by a high content of functional food ingredients (FFI) in their composition, since a decrease in the consumption of important micro-and macroelements sharply increases the risk of dangerous diseases for humans.Objective. To study the features of growth and development of plants of the Solanaceae family in the collection of the Federal State Funded Institution of Science "NBG-NSC", characterized by a high content of biologically active substances and functional food ingredients (FFI), a short growing season and a neutral reaction to the length of the day.Materials and methods. Features of development, biomorphological indicators of plants were studied according to the method of introduction studies developed in the Nikitsky Botanical Gardens [4]. The antioxidant activity (AOA) was determined by the method [5] based on the redox reaction of substances of antioxidant action with potassium permanganate. The content of water-soluble minerals was determined using a TDS 3 conductometer on aqueous plant extracts. The content of phenolic compounds was determined by photometric method using the Folin-Chocalteu reagent [6]; ascorbic acid content - by iodometric titration [7], carotenoids content - by spectrophotometric method [8].Results. The revealed features of growth and development, biochemical composition of a new vegetable crop for the Russian Federation – nightshade caripense (tzimbalo) (Solanum caripense Dunal.), bladder herb (Physalis alkekengi L.), medicinal crops - nightshade laciniate (Solanum laciniatum Ait.), vitania hypnotic (synonyms winter cherry, Indian ginseng or physalis sunny-leaved) (Withania somnifera (L.) Dunal.), great morel (Atropa belladonna L.).Conclusions. The conducted research will allow expanding and replenishing the range of new crops with an increased content of biologically active substances and antioxidants.

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