scholarly journals Allium sativum, a potential phytopharmacological source of natural medicine for better health

2021 ◽  
Vol 06 (03) ◽  
pp. 220-232
Author(s):  
Bhushan R. Gudalwar ◽  
Minakshee G. Nimbalwar ◽  
Wrushali A. Panchale ◽  
Ashish B. Wadekar ◽  
Jagdish V. Manwar ◽  
...  
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Allium Sativum ◽  
Therapeutic Potential ◽  
Bioactive Constituents ◽  
Natural Medicine ◽  
Potential Benefits ◽  
Crude Drugs ◽  
Therapeutic Profile ◽  
Improve Health

Allium sativum, is a perennial flowering bulb which has been consumed worldwide as a functional food and known from thousands of years for its medicinal and culinary properties. Therapeutic potential of garlic is attributed to presence of its vital phytoconstituents. In present review, a complete therapeutic profile of drug is summarized by discussing its potential benefits highlighting the bioactive constituents. Phytoconstituents of crude drugs are used as antiviral, antioxidant, anti-inflammatory, antibacterial, antifungal, immunomodulatory, cardioprotective, anticancer, hepatoprotective, anti-diabetic, anti-obesity, neuroprotective, etc. Thus, it could conclude that garlic is one of the superior natural sources of bioactive compounds and has promising applications in the development of functional foods and nutraceuticals to improve health, and to prevent chronic diseases in the human.

scholarly journals FFC’s Advancement of Functional Food Definition

2018 ◽  
Vol 8 (7) ◽  
pp. 385 ◽  
Author(s):  
Johanna Gur ◽  
Marselinny Mawuntu ◽  
Danik Martirosyan
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Functional Foods ◽  
Scientific Evidence ◽  
Psychological Function ◽  
Comprehensive Understanding ◽  
Physiological Mechanisms ◽  
Food Center ◽  
Definition Of ◽  
Improve Health

Background: To create functional food products based on scientific evidence, we must first define functional foods. Previous definitions describe how functional foods improve health and mitigate disease. However, more refined definitions provide a reason for their efficacy–through the activity of bioactive compounds and the measurement of biomarkers, which are the essential tools for gauging the effectiveness of functional foods.Functional foods are generally linked to health promotion. The physiological effects of functional food or bioactive compounds may vary, but their categories of action include physical performance, cognitive, behavioral, and psychological function, organ or system function, and combating chronic disease [1, 2].Therefore, establishing a formal definition for these foods will help bring legitimate functional foods to the market. The addition of bioactive compounds, or biochemical molecules that improve health through the physiological mechanisms, improves the definition of functional foods. As a result, the advancement of the functional food definition by the Functional Food Center (FFC) has developed to provide clarity and a more comprehensive understanding of its meaning. 

scholarly journals Expatiating the Therapeutic Profile of Garlic (Allium sativum): a Bench to Bedside Approach

2021 ◽  
Vol 11 (6) ◽  
pp. 14225-14239
Keyword(s):  
Allium Sativum ◽  
Therapeutic Potential ◽  
Review Article ◽  
Diallyl Disulfide ◽  
Organosulfur Compounds ◽  
Microbial Characteristics ◽  
Clinical Models ◽  
Health And Disease ◽  
Anti Oxidant ◽  
Therapeutic Profile

Garlic (Allium sativum) is amongst the oldest medicinal plant in centuries. It is an amazing plant that contains numerous bioactive components such as organosulfur compounds, allicin, s-allyl cysteine, S-allyl-mercapto cysteine, diallyl sulfide, diallyl disulfide, and diallyl trisulfide. This review discusses numerous valuable effects and therapeutic potential of garlic in treating several diseases such as cancer, obesity, diabetes, liver injury, hypertension, inflammation, viral infection, and arthritis. The enormous immunomodulatory, anti-oxidant, and anti-microbial characteristics of garlic have also been explained briefly. This review article also gives insight into the nanotechnology-based phytopharmaceuticals of garlic; has summarized pre-clinical models, clinical trials, and patents published about garlic's therapeutic applications and its phytoconstituents in the management of several disease conditions. This review article brings more attention to garlic, providing effective scientific proof for improved utilization of garlic in human health and disease control.

scholarly journals Traditional Uses, Bioactive Constituents, Biological Functions, and Safety Properties of Oviductus ranae as Functional Foods in China

2019 ◽  
Vol 2019 ◽  
pp. 1-24 ◽  
Author(s):  
Yang Zhang ◽  
Yifei Wang ◽  
Mingzhu Li ◽  
Shuyue Liu ◽  
Jialu Yu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Functional Foods ◽  
Mineral Elements ◽  
Biological Functions ◽  
Safety Properties ◽  
Bioactive Components ◽  
Bioactive Constituents ◽  
Traditional Uses ◽  
Crude Drugs ◽  
Oviductus Ranae

Oviductus ranae is an animal-based traditional Chinese material widely used as tonics in China for hundreds of years. Various bioactive components are present in OR including proteins, amino acids, steroids, fatty acids, phospholipids, nucleosides, vitamins, hydantoins, and mineral elements. These constituents exert a myriad of biological functions such as immunomodulatory, antioxidant, antifatigue, antiaging, estrogen-like, hepatoprotective, hypolipidemic, antiosteoporotic, antidepressant, antitumor, antitussive, expectorant, anti-inflammatory, and antiasthmatic activities. Unlike other traditional Chinese crude drugs recorded in Chinese Pharmacopoeia, OR is seldom prescribed as medicine but often consumed as nutraceuticals to optimize health. In this review, the traditional uses, bioactive constituents, biological functions, and safety properties of OR as functional foods in China were summarized and discussed. It is expected that this review will provide useful information for anyone who is interested in OR.

scholarly journals Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.)

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 246 ◽  
Author(s):  
Ao Shang ◽  
Shi-Yu Cao ◽  
Xiao-Yu Xu ◽  
Ren-You Gan ◽  
Guo-Yi Tang ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Digestive System ◽  
Functional Foods ◽  
Allium Sativum ◽  
Diallyl Disulfide ◽  
Diallyl Trisulfide ◽  
Biological Functions ◽  
Bioactive Constituents ◽  
Protective Properties ◽  
Sulfur Containing

Garlic (Allium sativum L.) is a widely consumed spice in the world. Garlic contains diverse bioactive compounds, such as allicin, alliin, diallyl sulfide, diallyl disulfide, diallyl trisulfide, ajoene, and S-allyl-cysteine. Substantial studies have shown that garlic and its bioactive constituents exhibit antioxidant, anti-inflammatory, antibacterial, antifungal, immunomodulatory, cardiovascular protective, anticancer, hepatoprotective, digestive system protective, anti-diabetic, anti-obesity, neuroprotective, and renal protective properties. In this review, the main bioactive compounds and important biological functions of garlic are summarized, highlighting and discussing the relevant mechanisms of actions. Overall, garlic is an excellent natural source of bioactive sulfur-containing compounds and has promising applications in the development of functional foods or nutraceuticals for the prevention and management of certain diseases.

Critical Review on the Chemical Aspects of Cannabidiol (CBD) and Harmonization of Computational Bioactivity Data

2020 ◽  
Vol 28 (2) ◽  
pp. 213-237 ◽  
Author(s):  
Andrea Mastinu ◽  
Giovanni Ribaudo ◽  
Alberto Ongaro ◽  
Sara Anna Bonini ◽  
Maurizio Memo ◽  
...  
Keyword(s):  
In Silico ◽  
Cannabis Sativa ◽  
Therapeutic Potential ◽  
The Novel ◽  
In Silico Studies ◽  
Computational Data ◽  
Synthetic Approaches ◽  
Analytical Approaches ◽  
Yield Sensitivity ◽  
Therapeutic Profile

: Cannabidiol (CBD) is a non-psychotropic phytocannabinoid which represents one of the constituents of the “phytocomplex” of Cannabis sativa. This natural compound is attracting growing interest since when CBD-based remedies and commercial products were marketed. This review aims to exhaustively address the extractive and analytical approaches that have been developed for the isolation and quantification of CBD. Recent updates on cutting-edge technologies were critically examined in terms of yield, sensitivity, flexibility and performances in general, and are reviewed alongside original representative results. As an add-on to currently available contributions in the literature, the evolution of the novel, efficient synthetic approaches for the preparation of CBD, a procedure which is appealing for the pharmaceutical industry, is also discussed. Moreover, with the increasing interest on the therapeutic potential of CBD and the limited understanding of the undergoing biochemical pathways, the reader will be updated about recent in silico studies on the molecular interactions of CBD towards several different targets attempting to fill this gap. Computational data retrieved from the literature have been integrated with novel in silico experiments, critically discussed to provide a comprehensive and updated overview on the undebatable potential of CBD and its therapeutic profile.

scholarly journals Therapeutic Potential of Hericium erinaceus for Depressive Disorder

2019 ◽  
Vol 21 (1) ◽  
pp. 163 ◽  
Author(s):  
Pit Shan Chong ◽  
Man-Lung Fung ◽  
Kah Hui Wong ◽  
Lee Wei Lim
Keyword(s):  
Depressive Disorder ◽  
Disease Burden ◽  
Therapeutic Potential ◽  
Fruiting Bodies ◽  
Hericium Erinaceus ◽  
Treatment Of Depression ◽  
Antidepressant Effects ◽  
Potential Benefits ◽  
Potential Alternative ◽  
Global Disease Burden

Depression is a common and severe neuropsychiatric disorder that is one of the leading causes of global disease burden. Although various anti-depressants are currently available, their efficacies are barely adequate and many have side effects. Hericium erinaceus, also known as Lion’s mane mushroom, has been shown to have various health benefits, including antioxidative, antidiabetic, anticancer, anti-inflammatory, antimicrobial, antihyperglycemic, and hypolipidemic effects. It has been used to treat cognitive impairment, Parkinson’s disease, and Alzheimer’s disease. Bioactive compounds extracted from the mycelia and fruiting bodies of H. erinaceus have been found to promote the expression of neurotrophic factors that are associated with cell proliferation such as nerve growth factors. Although antidepressant effects of H. erinaceus have not been validated and compared to the conventional antidepressants, based on the neurotrophic and neurogenic pathophysiology of depression, H. erinaceus may be a potential alternative medicine for the treatment of depression. This article critically reviews the current literature on the potential benefits of H. erinaceus as a treatment for depressive disorder as well as its mechanisms underlying the antidepressant-like activities.

scholarly journals Technological and Functional Assessment of Riboflavin Enriched Probiotic SoyCurd

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 47
Author(s):  
Kapil Singh Narayan ◽  
Sakshi Gaurkhede ◽  
Virat Sharma ◽  
Ankur Kumar ◽  
Bharat Bhushan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Functional Assessment ◽  
Functional Food ◽  
Acid Production ◽  
Functional Foods ◽  
Lactic Acid Production ◽  
Novel Approach ◽  
Probiotic Strains ◽  
And Control ◽  
Test Cultures

Preparation of soymilk-based product with probiotics is reasonably a novel approach in the field of fermented functional foods. The aim of this study was to develop riboflavin enriched fermented soy curds with either or combination of the two riboflavin producing probiotic strains of Lactobacillus plantarum i.e., MTCC 25432 (BBC32B) and MTCC 25433 (BBC33), and to compare the technological and functional properties of its developed products. Acidification rate and lactic acid production were enhanced with L. plantarum and its combination in a shorter time to reach pH 4.7. Hardness and cohesiveness were significantly (p < 0.05) higher for fermented soymilk by co-culture of L. plantarum followed by individual strains. Similarly, higher G′ (6.25 × 102 Pa), G” (2.30 × 103 Pa) and G* (8.00 × 102 Pa) values observed for the combination of both L. plantarum strains showed that the gel formed was firmer and had solid character. The riboflavin content of product developed with a combination of test cultures was significantly higher (342.11 µg/L) than individual cultures and control. The final product had a higher probiotic count (more than 9 log cfu/mL), which is also required for functional food containing probiotics.

Development and Validation of a Functional Foods Frequency Questionnaire for Greek Adults

2020 ◽  
Vol 19 (3) ◽  
pp. 373-381
Author(s):  
Papagianni Olga ◽  
Staramou Athanasia ◽  
Rigopoulos Nikolaos ◽  
Dimou Charalampia ◽  
Koutelidakis Antonios
Keyword(s):  
Food Frequency Questionnaire ◽  
Functional Food ◽  
Functional Foods ◽  
Assessment Tools ◽  
Greek Population ◽  
Rank Test ◽  
Food Groups ◽  
Food Frequency ◽  
The Past ◽  
Significant Difference

The aim of the study was to investigate whether a food frequency questionnaire is a valid tool for recording and evaluating the frequency of consumption of different functional foods in a sample of the Greek population. Ninety healthy adults aged 18-75 years, not on a specific diet for the past six months and residing in the same location during the past one year were randomly selected to participate in this study. They answered a functional food frequency questionnaire, which included 76 food groups, and filled three consecutive 24-h recalls. The functional food frequency questionnaire was weighted by grams of each food group consumed per day. SPSS-21 program was used for the interpretation of the results. The nonparametric Wilcoxon sign rank test was used to correlate the variables derived from the functional food frequency questionnaire and those derived from the mean of the 24-h recall. The functional food frequency questionnaire was validated at the rate of 80.3%, especially for 61 of 76 functional food subgroups, and there was no statistically significant difference between the two assessment tools, concerning food frequency consumption. These findings showed that the developed functional food frequency questionnaire is a valid tool to investigate the frequency of functional foods consumption in the Greek population.

Trp-Trp acts as a multi-functional blocker for human bitter taste receptors, hTAS2R14, hTAS2R16, hTAS2R43, and hTAS2R46

2021 ◽  
Author(s):  
Ichie Ojiro ◽  
Hiromi Nishio ◽  
Toyomi Yamazaki-Ito ◽  
Shogo Nakano ◽  
Sohei Ito ◽  
...  
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Bitter Taste ◽  
Functional Characteristic ◽  
Taste Receptors ◽  
Food Ingredients ◽  
Masking Agents ◽  
Bitter Taste Receptors ◽  
Bitterness Masking

Abstract Many functional food ingredients activate human bitter taste receptors (hTAS2Rs). In this study, A novel inhibitor, Trp-Trp, for hTAS2R14 was identified by searching for the agonist peptide's analogs. Trp-Trp also inhibited hTAS2R16, hTAS2R43, and hTAS2R46, which share the same agonists with hTAS2R14. The multi-functional characteristic of Trp-Trp is advantageous for use as bitterness-masking agents in functional foods.

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.

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