scholarly journals Role of functional food components in COVID-19 pandemic: A review

2021 ◽  
Vol 10 (Sp-Issue1 (COVID-19): S4-S12) ◽  
Author(s):  
Hamid Hamid ◽  
Abhimanyu Thakur ◽  
N.S. Thakur
Keyword(s):  
Functional Food ◽  
Food Components

scholarly journals DESIGNING FUNCTIONAL BEVERAGES PROCESS : HIGHLIGHTING LESSONS LEARNED FROM RESEARCH AND DEVELOPMENT

2018 ◽  
Vol 13 (1) ◽  
pp. 19-36
Author(s):  
Agus Sudibyo
Keyword(s):  
Disease Prevention ◽  
Research And Development ◽  
Functional Food ◽  
Functional Foods ◽  
Plant Biotechnology ◽  
Lessons Learned ◽  
Food Components ◽  
Prevention And Treatment ◽  
Functional Beverages

In recent times, there has been growing recognition of the key role of foods and beverage in disease prevention and treatment. Rapidly increasing knowledge on nutrition, medicine, and plant biotechnology has dramatically changed the concepts about food, health and agriculture, and brought in revolution of them. Research currently underway at academic, industry and government facilities will reveal how a myriad of substances can be used  as functional food components. Thus natural bioactive compounds include a broad diversity of structures and functionalities that provide an excellent pool of molecules for the production of nutraceuticals, functional foods, and food addives. This review attempts to display about research and development of functional beverages and designing functional beverages and the formula for beverage success.Keywords: designing, functional beverages, lessons learned, highlighting, research and development.

Roles of Nutraceuticals and Functional Food in Prevention of Cardiovascular Disease

2022 ◽  
pp. 810-839
Author(s):  
Shahrul Bariyah Hamid ◽  
Auni Fatin Abd Hamid
Keyword(s):  
Risk Factors ◽  
Cardiovascular Disease ◽  
Functional Food ◽  
Food Sources ◽  
Supporting Evidence ◽  
Tropical Fruits ◽  
Medical Plants ◽  
Economic And Social Impacts ◽  
Prevention Of Cardiovascular Disease

The chapter provides an overview of cardiovascular disease, a major cause of mortality worldwide. It relates economic and social impacts to the disease, especially in developing countries. One of the approaches to addressing this challenge is increasing awareness within society, through implementation of education programs. It is important for society to understand the types and roles of the risk factors leading to cardiovascular disease. Emphasis is on the role of functional food and nutraceuticals as dietary sources that could prevent development of cardiovascular disease. The chapter highlights roles of nutraceuticals and functional food sources from medical plants, seeds, berries, and tropical fruits in lowering risk factors. Key findings from trials conducted in Asia, China, Europe, and America provide supporting evidence for the importance of functional food to health, and its potential for modifying the level of risk factors related to cardiovascular diseases.

scholarly journals Three Structural Features of Functional Food Components and Herbal Medicine with Amyloid β42 Anti-Aggregation Properties

Molecules ◽  
2019 ◽  
Vol 24 (11) ◽  
pp. 2125 ◽  
Author(s):  
Kazuma Murakami ◽  
Kazuhiro Irie
Keyword(s):  
Amino Acid ◽  
Functional Food ◽  
Structural Characteristics ◽  
Salt Bridge ◽  
Basic Amino Acid ◽  
Structural Features ◽  
Amino Acid Residues ◽  
Treatment And Prevention ◽  
Food Components ◽  
Underlying Mechanisms

Aggregation of amyloid β42 (Aβ42) is one of the hallmarks of Alzheimer’s disease (AD). There are numerous naturally occurring products that suppress the aggregation of Aβ42, but the underlying mechanisms remain to be elucidated. Based on NMR and MS spectroscopic analysis, we propose three structural characteristics found in natural products required for the suppressive activity against Aβ42 aggregation (i.e., oligomerization by targeting specific amino acid residues on this protein). These characteristics include (1) catechol-type flavonoids that can form Michael adducts with the side chains of Lys16 and 28 in monomeric Aβ42 through flavonoid autoxidation; (2) non-catechol-type flavonoids with planarity due to α,β-unsaturated carbonyl groups that can interact with the intermolecular β-sheet region in Aβ42 aggregates, especially aromatic rings such as those of Phe19 and 20; and (3) carboxy acid derivatives with triterpenoid or anthraquinoid that can generate a salt bridge with basic amino acid residues such as Lys16 and 28 in the Aβ42 dimer or trimer. Here, we summarize the recent body of knowledge concerning amyloidogenic inhibitors, particularly in functional food components and Kampo medicine, and discuss their application in the treatment and prevention of AD.

scholarly journals Effect of Blueberry Anthocyanins Malvidin and Glycosides on the Antioxidant Properties in Endothelial Cells

2016 ◽  
Vol 2016 ◽  
pp. 1-10 ◽  
Author(s):  
Wuyang Huang ◽  
Yunming Zhu ◽  
Chunyang Li ◽  
Zhongquan Sui ◽  
Weihong Min
Keyword(s):  
Oxidative Stress ◽  
Reactive Oxygen Species ◽  
Endothelial Cells ◽  
Functional Food ◽  
Functional Role ◽  
Antioxidant Properties ◽  
Heme Oxygenase 1 ◽  
Oxygen Species ◽  
Good Resource

The objective of this research was to survey the antioxidant functional role of the main anthocyanins of blueberries in endothelial cells. Changes on the reactive oxygen species (ROS), xanthine oxidase-1 (XO-1), superoxide dismutase (SOD), and heme oxygenase-1 (HO-1) in cells of malvidin and the two glycosides were investigated. The results showed that these anthocyanins decreased the levels of ROS and XO-1 but increased the levels of SOD and HO-1. Glycosides improved the antioxidant capacity of malvidin to a great extent. The changes in the antioxidant properties of malvidin-3-glucoside were more pronounced than malvidin-3-galactoside. Variation in levels of malvidin-3-glucoside and malvidin-3-galactoside had a significant impact on antioxidant properties to different extents. It indicates that blueberries are a good resource of anthocyanins, which can protect cells from oxidative deterioration and use blueberry as a potential functional food to prevent diseases related to oxidative stress.

The development of aPanax notoginsengmedicinal liquor processing technology using the response surface method and a study of its antioxidant activity and its effects on mouse melanoma B16 cells

2017 ◽  
Vol 8 (11) ◽  
pp. 4251-4264 ◽  
Author(s):  
Liao Peiran ◽  
Liu Ying ◽  
Zhao Mingzhuo ◽  
Yang Ye ◽  
Cui Xiuming
Keyword(s):  
Antioxidant Activity ◽  
Response Surface ◽  
Response Surface Method ◽  
Functional Food ◽  
Panax Notoginseng ◽  
Optimum Process ◽  
Alcohol Content ◽  
Soaking Time ◽  
Surface Method

The optimum process forPanax notoginsengmedicinal liquor was as following: ratio of solution to solid 32 : 1, alcohol content 53% and soaking time 35 d.Panax notoginsengmedicinal liquor could play the role of functional food in anti-oxidation and anti-melanin deposition.

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