Seaweed proteins as a source of bioactive peptides.

2021 ◽  
Vol 27 ◽  
Author(s):  
Mehdi Alboofetileh ◽  
Ali Hamzeh ◽  
Mehdi Abdollahi
Keyword(s):  
Bioactive Peptides ◽  
Production Condition ◽  
Complex Structure ◽  
Arable Land ◽  
Health Benefits ◽  
Future Research ◽  
Anticancer Activities ◽  
Potential Health ◽  
Pharmaceutical Ingredients ◽  
Marine Source

: Seaweeds have gained great attention as a vegetarian and sustainable marine source of protein which do not need irrigation, arable land and fertilization. Besides, seaweeds are considered as an untapped resource for discovering bioactive compounds with health benefits where bioactive peptides have shown outstanding potential. This review provides a detailed overview of available scientific knowledge on production methods, bioactivity and application of peptides from seaweed proteins. The emphasize is on the effects form seaweed varieties and peptide production condition on the bioactivity of the peptides and their potential health benefits. Bioactive properties of seaweed peptides including antioxidant, antihypertensive, antidiabetic, anti-inflammatory, anticancer activities and other potential health benefits have been discussed. It also covers current challenges and required future research and innovations for the successful application of seaweeds proteins as a sustainable source of bioactive peptides. Effects from seasonal variation of seaweed composition on the bioactivity of their peptides, difficulties in the extraction of proteins from seaweed complex structure, scalability and reproducibility of the developed methods for the production of bioactive peptides, the safety of the peptides are examples of highlighted challenges. Further studies on the bioavailability of the seaweed bioactive peptides and validation of the results in animal models and human trials are needed before their application as functional foods or pharmaceutical ingredients.

Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group

2017 ◽  
Vol 30 (1) ◽  
pp. 1-24 ◽  
Author(s):  
Aristea Baschali ◽  
Effie Tsakalidou ◽  
Adamantini Kyriacou ◽  
Nena Karavasiloglou ◽  
Antonia-Leda Matalas
Keyword(s):  
Nutritional Value ◽  
Health Benefits ◽  
Food Group ◽  
Food Composition ◽  
Food Preservation ◽  
European Countries ◽  
Future Research ◽  
Potential Health ◽  
Fermented Beverages ◽  
Food Composition Tables

AbstractFermented beverages hold a long tradition and contribution to the nutrition of many societies and cultures worldwide. Traditional fermentation has been empirically developed in ancient times as a process of raw food preservation and at the same time production of new foods with different sensorial characteristics, such as texture, flavour and aroma, as well as nutritional value. Low-alcoholic fermented beverages (LAFB) and non-alcoholic fermented beverages (NAFB) represent a subgroup of fermented beverages that have received rather little attention by consumers and scientists alike, especially with regard to their types and traditional uses in European societies. A literature review was undertaken and research articles, review papers and textbooks were searched in order to retrieve data regarding the dietary role, nutrient composition, health benefits and other relevant aspects of diverse ethnic LAFB and NAFB consumed by European populations. A variety of traditional LAFB and NAFB consumed in European regions, such askefir,kvass,kombuchaandhardaliye, are presented. Milk-based LAFB and NAFB are also available on the market, often characterised as ‘functional’ foods on the basis of their probiotic culture content. Future research should focus on elucidating the dietary role and nutritional value of traditional and ‘functional’ LAFB and NAFB, their potential health benefits and consumption trends in European countries. Such data will allow for LAFB and NAFB to be included in national food composition tables.

scholarly journals Artisanal cocoa bean fermentation: From cocoa bean proteins to bioactive peptides with potential health benefits

2020 ◽  
Vol 73 ◽  
pp. 104134
Author(s):  
Leydy A. Domínguez-Pérez ◽  
Lilia M. Beltrán-Barrientos ◽  
Aarón F. González-Córdova ◽  
Adrián Hernández-Mendoza ◽  
Belinda Vallejo-Cordoba
Keyword(s):  
Bioactive Peptides ◽  
Health Benefits ◽  
Cocoa Bean ◽  
Potential Health ◽  
Cocoa Bean Fermentation

scholarly journals Plant-based snacking: research and practical applications of pistachios for health benefits

2021 ◽  
Vol 10 ◽  
Author(s):  
Jennette Higgs ◽  
Kathryn Styles ◽  
Arianna Carughi ◽  
Michael A. Roussell ◽  
France Bellisle ◽  
...  
Keyword(s):  
Health Benefits ◽  
Nutritional Composition ◽  
Future Research ◽  
Snack Food ◽  
Healthy Weight ◽  
Appetite Control ◽  
Potential Health ◽  
Practical Applications ◽  
Nutritional Health ◽  
Pistachio Nuts

Abstract Pistachio nuts are a nutrient-dense source of good quality plant protein, commonly consumed as a minimally processed snack food or ingredient. The present paper is based on a symposium held during the 13th FENS (Federation of European Nutrition Societies) 2019 conference in Dublin that explored recent research and practical applications of pistachios as a plant-based snack, in particular, for appetite control and healthy weight management; and for glycaemic control during pregnancy. Individual nut types, whilst similar in nutritional composition, have unique characteristics which may have a significant impact on potential health effects. Recognising this, the further purpose here is to explore future research needs for pistachios, based on work completed to date and the discussion that ensued among researchers at this event, in order to advance the full scope of health benefits from pistachios, in particular, taking into account of both sustainability and nutritional health.

scholarly journals Health effects with consumption of the flax lignan secoisolariciresinol diglucoside

2009 ◽  
Vol 103 (7) ◽  
pp. 929-938 ◽  
Author(s):  
Jennifer L. Adolphe ◽  
Susan J. Whiting ◽  
Bernhard H. J. Juurlink ◽  
Lilian U. Thorpe ◽  
Jane Alcorn
Keyword(s):  
Health Effects ◽  
Animal Studies ◽  
Health Benefits ◽  
Current Evidence ◽  
Future Research ◽  
Supporting Evidence ◽  
Secoisolariciresinol Diglucoside ◽  
Potential Health ◽  
Positive Effects ◽  
The Metabolic Syndrome

Flaxseed is the richest source of the lignan secoisolariciresinol diglucoside (SDG). After ingestion, SDG is converted to secoisolariciresinol, which is further metabolised to the mammalian lignans enterodiol and enterolactone. A growing body of evidence suggests that SDG metabolites may provide health benefits due to their weak oestrogenic or anti-oestrogenic effects, antioxidant activity, ability to induce phase 2 proteins and/or inhibit the activity of certain enzymes, or by mechanisms yet unidentified. Human and animal studies identify the benefits of SDG consumption. SDG metabolites may protect against CVD and the metabolic syndrome by reducing lipid and glucose concentrations, lowering blood pressure, and decreasing oxidative stress and inflammation. Flax lignans may also reduce cancer risk by preventing pre-cancerous cellular changes and by reducing angiogenesis and metastasis. Thus, dietary SDG has the potential to decrease the incidence of several chronic diseases that result in significant morbidity and mortality in industrialised countries. The available literature, though, makes it difficult to clearly identify SDG health effects because of the wide variability in study methods. However, the current evidence suggests that a dose of at least 500 mg SDG/d for approximately 8 weeks is needed to observe positive effects on cardiovascular risk factors in human patients. Flaxseed and its lignan extracts appear to be safe for most adult populations, though animal studies suggest that pregnant women should limit their exposure. The present review discusses the potential health benefits of SDG in humans, with supporting evidence from animal studies, and offers suggestions for future research.

Biological activities and potential health benefits of bioactive peptides derived from marine organisms

2012 ◽  
Vol 51 (4) ◽  
pp. 378-383 ◽  
Author(s):  
Dai-Hung Ngo ◽  
Thanh-Sang Vo ◽  
Dai-Nghiep Ngo ◽  
Isuru Wijesekara ◽  
Se-Kwon Kim
Keyword(s):  
Bioactive Peptides ◽  
Biological Activities ◽  
Health Benefits ◽  
Marine Organisms ◽  
Potential Health
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