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.

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.

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 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 Functional Foods and Food Supplements

2020 ◽  
Vol 10 (23) ◽  
pp. 8538
Author(s):  
Raffaella Boggia ◽  
Paola Zunin ◽  
Federica Turrini
Keyword(s):  
Mechanism Of Action ◽  
Rational Design ◽  
Functional Foods ◽  
Food Supplements ◽  
Biologically Active ◽  
Healthy Foods ◽  
Special Issue ◽  
Food Ingredients ◽  
New Findings ◽  
Nutritional Characteristics

This Special Issue aims to provide new findings and information with respect to healthy foods and biologically active food ingredients. Studies on the chemical, technological, and nutritional characteristics of healthy food ingredients will be taken into consideration as well as analytical methods for monitoring their quality. New findings on the bioavailability and the mechanism of action of food bioactive compounds will be considered. Moreover, studies on the rational design of potential new formulations, both of functional foods and of food supplements, have been taken into account.

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. 

scholarly journals Antiparasitic Effects of Sulfated Polysaccharides from Marine Hydrobionts

Marine Drugs ◽  
2021 ◽  
Vol 19 (11) ◽  
pp. 637
Author(s):  
Natalya N. Besednova ◽  
Tatyana S. Zaporozhets ◽  
Boris G. Andryukov ◽  
Sergey P. Kryzhanovsky ◽  
Svetlana P. Ermakova ◽  
...  
Keyword(s):  
Functional Food ◽  
Marine Invertebrates ◽  
Food Additives ◽  
Mechanisms Of Action ◽  
Biologically Active ◽  
Host Cells ◽  
Sulfated Polysaccharides ◽  
Antiparasitic Activity ◽  
Good Solubility

This review presents materials characterizing sulfated polysaccharides (SPS) of marine hydrobionts (algae and invertebrates) as potential means for the prevention and treatment of protozoa and helminthiasis. The authors have summarized the literature on the pathogenetic targets of protozoa on the host cells and on the antiparasitic potential of polysaccharides from red, brown and green algae as well as certain marine invertebrates. Information about the mechanisms of action of these unique compounds in diseases caused by protozoa has also been summarized. SPS is distinguished by high antiparasitic activity, good solubility and an almost complete absence of toxicity. In the long term, this allows for the consideration of these compounds as effective and attractive candidates on which to base drugs, biologically active food additives and functional food products with antiparasitic activity.

Food ingredients and dietary supplements

1905 ◽  
Author(s):  
Valeriy Poznyakovskiy ◽  
Ol'ga Chugunova ◽  
Mayya Tamova
Keyword(s):  
Higher Education ◽  
Food Additives ◽  
Biologically Active ◽  
Federal State ◽  
Food Ingredients ◽  
Regulatory Documents ◽  
Educational Standard ◽  
Analytical Review ◽  
Product Technology ◽  
State Educational

The characteristics of currently used food ingredients (food additives, flavorings, technological AIDS) and biologically active additives are considered. An analytical review of the fundamental and periodic literature is presented, and the latest regulatory documents regulating the use of food ingredients and biologically active additives are provided. Meets the requirements of the Federal state educational standard of higher education of the latest generation. For students studying in the areas of training 19.03.04 and 19.04.04 "product Technology and catering".

scholarly journals Resourcing potential of olive oil pomace

2020 ◽  
Vol 24 (3 Part A) ◽  
pp. 1761-1768
Author(s):  
Linbo Li ◽  
Yu Deng ◽  
Zimeng Li ◽  
Zanpei Zhang ◽  
Xinya Gao ◽  
...  
Keyword(s):  
Olive Oil ◽  
Food Additives ◽  
Edible Oil ◽  
Biologically Active ◽  
Gas Chromatography Mass Spectrometry ◽  
Olive Pomace ◽  
High Quality ◽  
Acetone Extracts ◽  
Positive Effect ◽  
By Products

Olive oil is a kind of high-quality edible oil obtained by quick extraction from the fresh olive fruit. It has rich biological activity and positive effect on human health which leads to the increase of the demand for olive oil. Olive pomace is a by-product of olive oil during processing which is also rich in biologically active ingredients. But it is often treated as waste, not only causes environmental pollution but also a great waste of resources. In order to explore the high value utilization of olive oil by-products, the extract components of olive oil pomace by benzene, ethanol and acetone were analyzed by gas chromatography-mass spectrometry. The results showed that there were 109, 70, and 71 components which identified in benzene, ethanol and acetone extracts of olive oil pomade respectively. Many of these components can be resourced in industries of biomedicine, bioenergy, spices, and food additives.

scholarly journals Artificial Intelligence in Functional Food Ingredient Discovery and Characterisation: A Focus on Bioactive Plant and Food Peptides

2021 ◽  
Vol 12 ◽  
Author(s):  
Aoife Doherty ◽  
Audrey Wall ◽  
Nora Khaldi ◽  
Martin Kussmann
Keyword(s):  
Artificial Intelligence ◽  
Functional Food ◽  
Large Scale ◽  
Health Needs ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Unmet Health Needs ◽  
Health Promoting ◽  
Bioactive Ingredients ◽  
Natural Foods

Scientific research consistently demonstrates that diseases may be delayed, treated, or even prevented and, thereby, health may be maintained with health-promoting functional food ingredients (FFIs). Consumers are increasingly demanding sound information about food, nutrition, nutrients, and their associated health benefits. Consequently, a nutrition industry is being formed around natural foods and FFIs, the economic growth of which is increasingly driven by consumer decisions. Information technology, in particular artificial intelligence (AI), is primed to vastly expand the pool of characterised and annotated FFIs available to consumers, by systematically discovering and characterising natural, efficacious, and safe bioactive ingredients (bioactives) that address specific health needs. However, FFI-producing companies are lagging in adopting AI technology for their ingredient development pipelines for several reasons, resulting in a lack of efficient means for large-scale and high-throughput molecular and functional ingredient characterisation. The arrival of the AI-led technological revolution allows for the comprehensive characterisation and understanding of the universe of FFI molecules, enabling the mining of the food and natural product space in an unprecedented manner. In turn, this expansion of bioactives dramatically increases the repertoire of FFIs available to the consumer, ultimately resulting in bioactives being specifically developed to target unmet health needs.

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