Potential Benefits of Berries and Their Bioactive Compounds as Functional Food Component and Immune Boosting Food

2021 ◽  
pp. 75-90
Author(s):  
Ritika B. Yadav
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Food Component ◽  
Potential Benefits

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.

scholarly journals Influence of selenium bio-fortification on nutritional compositions, bioactive compounds content and anti-oxidative properties of young ricegrass (Oryza sativa L.)

2017 ◽  
Vol 7 (3) ◽  
pp. 195 ◽  
Author(s):  
Rattanamanee Chomchan ◽  
Sunisa Siripongvutikorn ◽  
Panupong Puttarak ◽  
Rungtip Rattanapon
Keyword(s):  
Oryza Sativa ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Sodium Selenite ◽  
Antioxidant Activities ◽  
Oryza Sativa L ◽  
Food Product ◽  
Growth Characteristics ◽  
Selenium Content

Background: Young ricegrass (Oryza sativa L.) can be introduced as one of functional food product since sprouts have been much interested in this era due to their high nutritive values. Bio-fortification of selenium is one strategy to enhance plant bioactivity. However, the level of selenium used is varied among species of plants, hence, the proper level needs to be explored.Objective: To investigate the influence of selenium bio-fortification on nutritional compositions, bioactive compounds content and anti-oxidative properties of young ricegrass.Methods: Sodium selenite ranging 0, 10, 20, 30 and 40 mg Se/L has been hydroponically bio-fortified into ricegrass then grown for 8 d and investigated the changes of growth characteristics, selenium content, accumulation of bioactive compounds and anti-oxidative properties.Results:  Results revealed that selenium bio-fortified exogenously increased the accumulation of selenium in ricegrass by 529% at 40 mg Se/L treatment without negatively changes in leaves biomass at the day of harvesting. However, root part weight slightly decreased when increased selenium level. Selenium at concentration of 10 and 20 mg Se/L can stimulate the production of phenolic compounds and antioxidant activities in young ricegrass as measured by DPPH, ABTS, FRAP and chelating assay. Conversely, higher level of selenium fortification reduced the accumulation of phenolics in ricegrass may due to pro-oxidant expression.Conclusion: Selenium bio-fortification can be used as a useful technique to improve quality of ricegrass plantation. 10 mg Se/L treatment was an ideal to trigger the synthesis of phenolics which exhibited high antioxidant activities. While, 40 mg Se/L treatment was ultimate for the production of Se plant foods.Keywords: Antioxidant activities; Bio-fortification; Ricegrass; Selenium

scholarly journals Spray-Dried Potato Juice as a Potential Functional Food Component with Gastrointestinal Protective Effects

Nutrients ◽  
2018 ◽  
Vol 10 (2) ◽  
pp. 259 ◽  
Author(s):  
Małgorzata Kujawska ◽  
Anna Olejnik ◽  
Grażyna Lewandowicz ◽  
Przemysław Kowalczewski ◽  
Renata Forjasz ◽  
...  
Keyword(s):  
Functional Food ◽  
Protective Effects ◽  
Food Component ◽  
Spray Dried

scholarly journals The Role of Tocotrienol in Preventing Male Osteoporosis—A Review of Current Evidence

2019 ◽  
Vol 20 (6) ◽  
pp. 1355 ◽  
Author(s):  
Kok-Yong Chin ◽  
Soelaiman Ima-Nirwana
Keyword(s):  
Animal Models ◽  
Functional Food ◽  
Calcium Content ◽  
Osteoporosis Treatment ◽  
Male Osteoporosis ◽  
Current Evidence ◽  
Osteoporosis Prevention ◽  
Food Component ◽  
Skeletal Effects

Male osteoporosis is a significant but undetermined healthcare problem. Men suffer from a higher mortality rate post-fracture than women and they are marginalized in osteoporosis treatment. The current prophylactic agents for osteoporosis are limited. Functional food components such as tocotrienol may be an alternative option for osteoporosis prevention in men. This paper aims to review the current evidence regarding the skeletal effects of tocotrienol in animal models of male osteoporosis and its potential antiosteoporotic mechanism. The efficacy of tocotrienol of various sources (single isoform, palm and annatto vitamin E mixture) had been tested in animal models of bone loss induced by testosterone deficiency (orchidectomy and buserelin), metabolic syndrome, nicotine, alcoholism, and glucocorticoid. The treated animals showed improvements ranging from bone microstructural indices, histomorphometric indices, calcium content, and mechanical strength. The bone-sparing effects of tocotrienol may be exerted through its antioxidant, anti-inflammatory, and mevalonate-suppressive pathways. However, information pertaining to its mechanism of actions is superficial and warrants further studies. As a conclusion, tocotrienol could serve as a functional food component to prevent male osteoporosis, but its application requires validation from a clinical trial in men.

scholarly journals Potential Benefits of Jujube (Zizyphus Lotus L.) Bioactive Compounds for Nutrition and Health

2016 ◽  
Vol 2016 ◽  
pp. 1-13 ◽  
Author(s):  
Souleymane Abdoul-Azize
Keyword(s):  
Bioactive Compounds ◽  
Biological Effects ◽  
Health Benefit ◽  
Immunomodulatory Effects ◽  
Nutrition And Health ◽  
Biologically Relevant ◽  
Cyclopeptide Alkaloids ◽  
Potential Benefits ◽  
Deciduous Shrub ◽  
Medical Interest

Zizyphus lotus, belonging to the Rhamnaceae family, is a deciduous shrub which generally grows in arid and semiarid regions of the globe. In traditional medicine, Z. lotus is used as antidiabetes, sedative, bronchitis, and antidiarrhea by local populations. Recently, several scientific reports for health benefit and nutritional potential of bioactive compounds from this jujube have been reported. This plant is rich in polyphenols, cyclopeptide alkaloids, dammarane saponins, vitamins, minerals, amino acids, and polyunsaturated fatty acids. These identified compounds were supposed to be responsible for most of Z. lotus biologically relevant activities including antimicrobial, anti-inflammatory, hypoglycemic, antioxidant, and immunomodulatory effects. The aim of the present review was to give particular emphasis on the most recent findings on biological effects of the major groups of Zizyphus lotus components and their medical interest, notably for human nutrition, health benefit, and therapeutic impacts.

scholarly journals Analysis of contemporary epidemiological study research design formats on addressing functional food efficacy

2021 ◽  
Vol 1 (12) ◽  
pp. 97
Author(s):  
Pooja Agarwal ◽  
Emma Rutter ◽  
Danik M Martirosyan
Keyword(s):  
Epidemiological Study ◽  
Research Design ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Functional Foods ◽  
Controlled Trial ◽  
Epidemiological Studies ◽  
Review Article ◽  
Cross Sectional ◽  
Study Research

The entirety of this particular review article demonstrates an in-depth analysis of the overall functionality of nutritional functional foods, imperative bioactive compounds, and essential biomarkers within the metabolic pathway and in chronic disease progression. Specifically, this review article assesses the efficacy of a plethora of functional foods and their associated bioactive compounds via the interpretation of epidemiological research studies that were conducted in the following design formats: cohort design, case-control design, cross-sectional design, and randomized controlled trial design. Although there has been a source of ambiguity demonstrated by food scientists and government organizations surrounding what would be the standard definition of functional food, this review article attempts to advocate for a contemporary definition that acknowledges the primary attributes of present-day functional food. Having said this, the main intention of this review article is to help address the necessity of analyzing the overarching efficacy of specific functional foods via the analysis of different retrospective epidemiological studies. Moreover, this review article will acknowledge which specific epidemiological study research design format is most applicable in the evaluation of functional food products within upcoming epidemiological studies. Ultimately, food scientists and nutritionists alike will get the opportunity to develop an all-encompassing contemporary definition for functional food upon the recognition and incorporation of different epidemiological study research design formats in a timely and cost-effective manner. KEYWORDS: Functional food, bioactive compounds, biomarkers, epidemiology, cohort design, case-control design, cross-sectional design, and randomized controlled trial design.

scholarly journals Leveraging budding yeast Saccharomyces cerevisiae for discovering aging modulation substances for functional food

2019 ◽  
Vol 9 (5) ◽  
pp. 297
Author(s):  
Shaoyu Wang
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Budding Yeast ◽  
Model Organism ◽  
Cellular Systems ◽  
Cell Factory ◽  
Compression Of Morbidity ◽  
Bioactive Substances ◽  
Yeast Saccharomyces Cerevisiae

Background: Discovery of bioactive substances contained in functional food and the mechanism of their aging modulation are imperative steps in developing better, potent and safer functional food for promoting health and compression of morbidity in the aging population.  Budding yeast (Saccharomyces cerevisiae) is invaluable model organism for aging modulation and bioactive compounds discovery. In this paper we have conceptualised a framework for achieving such aim. This framework consists of four components: discovering targets for aging modulation, discovering and validating caloric restriction mimetics, acting as cellular systems for screening natural products or compounds for aging modulation and being a biological factory for producing bioactive compounds according to the roles the yeast systems play. It have been argued that the component of being a biological factory for producing bioactive compounds has much underexplored which also present an opportunity for new active substance discovery and validation for health promotion in functional food industry.Keywords: Aging modulation, budding yeast, functional food, bioactive substances, cell factory

scholarly journals A Soybean Resistant Protein-Containing Diet Increased the Production of Reg3γ Through the Regulation of the Gut Microbiota and Enhanced the Intestinal Barrier Function in Mice

2021 ◽  
Vol 8 ◽  
Author(s):  
Tasuku Ogita ◽  
Fu Namai ◽  
Ayane Mikami ◽  
Takahiro Ishiguro ◽  
Koji Umezawa ◽  
...  
Keyword(s):  
Epithelial Cells ◽  
Barrier Function ◽  
Functional Food ◽  
Intestinal Barrier ◽  
Intestinal Barrier Function ◽  
Bacterial Invasion ◽  
Direct Stimulation ◽  
Intestinal Homeostasis ◽  
Food Component ◽  
Freeze Dried

The maintenance of intestinal homeostasis is necessary for a good quality of life, and strengthening of the intestinal barrier function is thus an important issue. Therefore, we focused on soybean resistant protein (SRP) derived from kori-tofu (freeze-dried tofu), which is a traditional Japanese food, as a functional food component. In this study, to investigate the effect of SRP on the intestinal barrier function and intestinal microbiota, we conducted an SRP free intake experiment in mice. Results showed that ingestion of SRP decreased the serum level of lipopolysaccharide-binding protein and induced the expression of Reg3γ, thereby improving the intestinal barrier function. In addition, SRP intake induced changes in the cecal microbiota, as observed by changes in β-diversity. In particular, in the microbiota, the up-regulation of functional gene pathways related to the bacterial invasion of epithelial cells (ko05100) was observed, suggesting that Reg3γ expression was induced by the direct stimulation of epithelial cells. The results of this study suggest that SRP is a functional food component that may contribute to the maintenance of intestinal homeostasis.

scholarly journals Effect of roasting, brewing/cooking techniques on the bioactive compounds of coffee: Benefits on human health as a functional food

2021 ◽  
Vol 7 (4) ◽  
pp. 311-328
Author(s):  
İlkay Gök
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Daily Intake ◽  
Coffee Consumption ◽  
The Body ◽  
Maillard Reaction Products ◽  
Chlorogenic Acids ◽  
Reaction Products ◽  
Parkinson’S Diseases ◽  
Chronical Disease

Coffee beverage is one of the most popular beverages worldwide and because of its proved health benefits, it may be regarded as functional food. The potential functional properties of coffee beverage have been associated with its bioactive compounds including caffeine, chlorogenic acids, and melanoidins which are Maillard reaction products. The extraction of coffee soluble from the roasted and ground coffee seed is a complex operation and brewing/cooking method plays an important role on the extraction and amount of the key compounds in the coffee beverage. This review provides how the roasting level and brewing techniques affect the key compounds, physicochemical attributes, and health of coffee beverage. The role of compounds caffeine, chlorogenic acids, melanoidins and the diterpenes cafestol and kahweol in the body are reviewed along with their impact on health by examining the results of the studies involving the coffee consumption. According to the reviewed studies daily intake of 2 to 3 cups of coffee beverage is safe and may support metabolic health, mental health, enhance mood, increase alertness, be effective against hypertension, help us to fight depression, prevent several chronical disease risks including type 2 diabetes, Alzheimer’s and Parkinson’s diseases and degenerative diseases, such as cancer like liver cancer, cardiovascular disorders. However, some data implies the negative effects on health that it may be cautious for pregnant women and need to limit coffee consumption no more than 300 mg/d of caffeine.

Sign in / Sign up

Export Citation Format

Share Document