Functional Foods: Bioavailability, Structure, and Nutritional Properties

The genus Artemisia, often known collectively as “wormwood”, has aroused great interest in the scientific community, pharmaceutical and food industries, generating many studies on the most varied aspects of these plants. In this review, the most recent evidence on health effects of edible Artemisia species and some of its constituents are presented and discussed, based on studies published until 2020, available in the Scopus, Web of Sciences and PubMed databases, related to food applications, nutritional and sesquiterpene lactones composition, and their therapeutic effects supported by in vivo and clinical studies. The analysis of more than 300 selected articles highlights the beneficial effect on health and the high clinical relevance of several Artemisia species besides some sesquiterpene lactones constituents and their derivatives. From an integrated perspective, as it includes therapeutic and nutritional properties, without ignoring some adverse effects described in the literature, this review shows the great potential of Artemisia plants and some of their constituents as dietary supplements, functional foods and as the source of new, more efficient, and safe medicines. Despite all the benefits demonstrated, some gaps need to be filled, mainly related to the use of raw Artemisia extracts, such as its standardization and clinical trials on adverse effects and its health care efficacy.

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Phytochemical composition and biological activity of Physalis spp.: A mini-review

Food Science and Applied Biotechnology ◽

10.30721/fsab2020.v3.i1.80 ◽

2020 ◽

Vol 3 (1) ◽

pp. 56

Author(s):

Venelina Popova ◽

Albena Stoyanova ◽

Nadezhda Mazova

Keyword(s):

Functional Foods ◽

Biological Activities ◽

Metabolite Profile ◽

Sucrose Esters ◽

Nutritional Properties ◽

Pharmacological Activities ◽

Future Studies ◽

Phytochemical Composition ◽

Anti Cancer ◽

Biological And Pharmacological Activities

The main objective of this mini-review was to synthesize recent data about the phytochemical composition, the nutritional properties, and the biological and pharmacological activities of a now cosmopolitan genus, Physalis (Solanaceae), being in the focus of intensive research over the last two decades. Six Physalis species with nutritional and pharmacological promise are considered in particular – P. peruviana L., P. philadelphica Lam., P. ixocarpa Brot. ex Horm., P. angulata L., P. pubescens L., and P. alkekengi L. Summarized contemporary data on the metabolite profile and the biological activities of Physalis species support their century-long use in traditional medicine and human nutrition. The fruit represent a rich source of minerals, vitamins, fibers, carotenoids, proteins, fructose, sucrose esters, pectins, flavonoids, polyphenols, polyunsaturated fatty acids, phytosterols and many other beneficial nutrients. Individual phytochemicals and complex fractions isolated from Physalis plants demonstrate various biological and pharmacological activities, the most promising of which include antimicrobial, antioxidant, anti-diabetic, hepato-renoprotective, anti-cancer, anti-inflammatory, immunomodulatory and others. Most of these activities are associated with the presence of flavonoids, phenylpropanoids, alkaloids, physalins, withanolides, and other bioactive compounds. The accumulated data disclose the potential of Physalis spp. as highly functional foods, as profitable crops for many regions over the world, and as sources of valuable secondary metabolites for phytopharmacy, novel medicine and cosmetics. Information provided by this review is also important for a more intensive promotion of Physalis species in Bulgaria and for future studies on their composition and benefits.

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Microbial Diversity and Nutritional Properties of Persian “Yellow Curd” (Kashk zard), a Promising Functional Fermented Food

Microorganisms ◽

10.3390/microorganisms8111658 ◽

2020 ◽

Vol 8 (11) ◽

pp. 1658

Author(s):

Shadi Pakroo ◽

Armin Tarrah ◽

Vinícius da Silva Duarte ◽

Viviana Corich ◽

Alessio Giacomini

Keyword(s):

Functional Foods ◽

Mineral Content ◽

Calcium Content ◽

Fermented Food ◽

Fermented Foods ◽

Chemical Analyses ◽

Beneficial Bacteria ◽

Nutritional Properties ◽

Natural Strains ◽

Metagenomics Analysis

“Yellow curd” (YC) is one of the most popular homemade Persian fermented foods and is consumed by many people. Notwithstanding, no studies are available to date on its nutritional and microbiological composition. In this study, we examined YC samples obtained from different local markets of Sistan and Baluchestan province, Iran. The results of the chemical analyses revealed a homogenous content of protein (13.71% ± 1.07), lipids (4.09% ± 0.73), and carbohydrates (61% ± 2.13) among the samples. By comparing the average mineral content of YC with yogurt, many relevant differences were detected. Apart from the calcium content, which was similar on average to that of YC, all other minerals tested are present in higher amounts in YC than in yogurt. The analysis of the main sugars present (i.e., lactose, galactose and glucose) highlighted relevant differences among samples, indicating that different YC samples contain natural strains with different capabilities to metabolize sugars. The concentration of galactose in YC samples should be taken into consideration by galactose intolerant people. From the microbiological perspective, the metagenomics analysis revealed that lactic acid bacteria, and particularly the genera Lactobacillus, Pediococcus, and Streptococcus, were dominant in YC. The information provided shows that YC is an interesting base for the preparation of novel functional foods with a good content of beneficial bacteria.

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Technological innovations in the cultivation of Haematococcus pluvialis microalgae: review

Sistemas & Gestão ◽

10.20985/1980-5160.2020.v15n3.1651 ◽

2020 ◽

Vol 15 (3) ◽

pp. 223-234

Author(s):

Rossi Lelis Muniz Souza ◽

Winston Kleine Ramalho Viana ◽

Michele Santana Martins Moreira ◽

Aldeney Andrade Soares Filho ◽

Viviana Lisboa ◽

...

Keyword(s):

Functional Foods ◽

Haematococcus Pluvialis ◽

Technological Innovations ◽

Review Of The Literature ◽

Nutritional Properties ◽

Bioactive Substances ◽

Biotechnological Potential ◽

Implementation Costs ◽

Commercially Important ◽

Future Work

The cultivation of microalgae presents a great biotechnological potential, mainly to produce natural bioactive substances, which can be used in the pharmaceutical industry and especially in the development of functional foods, thanks to its nutritional properties. Among the commercially important microalgae, Haematococcus pluvialis is considered the main source of natural astaxanthin, a carotenoid of high antioxidant action and with wide applications in the nutraceuticals, cosmetics, food and aquaculture industries. This review aimed to cover the most important aspects of biology, biochemical composition, biosynthesis and astaxanthin accumulation in the cells of H. pluvialis, in addition to its broad application to humans and animals. The methodology used in this work was a systematic review of the literature, presenting the gaps and opportunities for research. This work provided a broader view of the technologies and methodologies used to produce H. pluvialis, providing a direction for future work to be undertaken. During the bibliographic survey, it was observed that information regarding the cultivation of H. pluvialis, aiming at the production of astaxanthin, is still very incipient in Brazil, with results observed only on a laboratory scale, making it difficult to really understand the implementation costs for a possible commercial production. This work has started a larger research and will serve as a basis for future activities, mainly to solve possible doubts.

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Safety of Probiotics: Functional Fruit Beverages and Nutraceuticals

Foods ◽

10.3390/foods9070947 ◽

2020 ◽

Vol 9 (7) ◽

pp. 947 ◽

Cited By ~ 1

Author(s):

Irena Žuntar ◽

Zvonimir Petric ◽

Danijela Bursać Kovačević ◽

Predrag Putnik

Keyword(s):

Health Care Professionals ◽

Functional Foods ◽

Fruit Juice ◽

Case Reports ◽

Fruit Juices ◽

Evidence Based ◽

Positive Health ◽

Nutritional Properties ◽

New Type ◽

The One

Over the last decade, fruit juice consumption has increased. Their rise in popularity can be attributed to the belief that they are a quick way to consuming a dietary portion of fruit. Probiotics added to fruit juices produce various bioactive compounds, thus probiotic fruit juices can be considered as a new type of functional foods. Such combinations could improve nutritional properties and provide health benefits of fruit juices, due to delivering positive health attributes from both sources (fruit juices and probiotics). However, this review discusses the other side of the same coin, i.e., the one that challenges general beliefs that probiotics are undoubtedly safe. This topic deserves more acknowledgments from the medical and nutritional literature, as it is highly important for health care professionals and nutritionists who must be aware of potential probiotic issues. Still, clinical trials have not adequately questioned the safety of probiotics, as they are generally considered safe. Therefore, this reviews aims to give an evidence-based perspective of probiotic safety, focusing on probiotic fruit beverages and nutraceuticals, by providing documented clinical case reports and studies. Finally, the paper deals with some additional insights from the pharmacological and toxicological point of views, such as pharmacological repercussions of probiotics on health.

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Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential

Nutrients ◽

10.3390/nu12041123 ◽

2020 ◽

Vol 12 (4) ◽

pp. 1123 ◽

Cited By ~ 8

Author(s):

Olga Rojo-Poveda ◽

Letricia Barbosa-Pereira ◽

Giuseppe Zeppa ◽

Caroline Stévigny

Keyword(s):

Circular Economy ◽

Functional Foods ◽

Nutritional Composition ◽

Cocoa Bean ◽

Special Focus ◽

Cocoa Beans ◽

Nutritional Properties ◽

Economic Issues ◽

Livestock Feed ◽

By Products

Cocoa bean shells (CBS) are one of the main by-products from the transformation of cocoa beans, representing 10%‒17% of the total cocoa bean weight. Hence, their disposal could lead to environmental and economic issues. As CBS could be a source of nutrients and interesting compounds, such as fiber (around 50% w/w), cocoa volatile compounds, proteins, minerals, vitamins, and a large spectrum of polyphenols, CBS may be a valuable ingredient/additive for innovative and functional foods. In fact, the valorization of food by-products within the frame of a circular economy is becoming crucial due to economic and environmental reasons. The aim of this review is to look over the chemical and nutritional composition of CBS and to revise the several uses that have been proposed in order to valorize this by-product for food, livestock feed, or industrial usages, but also for different medical applications. A special focus will be directed to studies that have reported the biofunctional potential of CBS for human health, such as antibacterial, antiviral, anticarcinogenic, antidiabetic, or neuroprotective activities, benefits for the cardiovascular system, or an anti-inflammatory capacity.

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Diet Quality, a Term Subject to Change over Time

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831/a000104 ◽

2012 ◽

Vol 82 (3) ◽

pp. 144-147 ◽

Cited By ~ 5

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.

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