scholarly journals Phytochemical composition and bioactivities of hawthorn (Crataegus spp.): review of recent research advances

2018 ◽  
Vol 4 ◽  
Author(s):  
Petras Rimantas Venskutonis
Keyword(s):  
Natural Products ◽  
Bioactive Compounds ◽  
Cardiovascular Health ◽  
Health Benefits ◽  
Polyphenolic Compounds ◽  
Natural Health ◽  
Phytochemical Composition ◽  
Natural Medicine ◽  
Health Promoting

Hawthorn (Crataegus spp.) is one of the most famous plants which has been used as natural medicine and nutraceutical. Its phytochemical composition, bioactive compounds and health benefits have been intensively studied and hawthorn preparations may be recognized as classical natural products for cardiovascular health. Polyphenolic compounds of different hawthorn anatomical parts as well as their extracts have been the focus of a majority of these studies, although various other classes of natural health promoting constituents have also been isolated, identified and characterized. Regardless, numerous published reports have particularly focused on the activity mechanisms which are very important for supporting various health benefits. This review summarizes the most recent studies on hawthorn, mainly published since 2015. Search of different databases indicates that approximately 200 publications, which are relevant to phytochemistry and health benefits of Crataegus spp., have appeared since then, most of them have not been included in the existing reviews.

scholarly journals Health benefits of bioactive compounds from cocoa (Theobroma cacao)

2019 ◽  
Author(s):  
Shahanas E ◽  
Seeja T Panjikkaran ◽  
Sharon C L ◽  
Remya P R
Keyword(s):  
Bioactive Compounds ◽  
Vascular Function ◽  
Health Benefits ◽  
Nutrient Content ◽  
Brain Regions ◽  
Bioactive Components ◽  
Cocoa Products ◽  
High Nutrient ◽  
Health Promoting ◽  
The Brain

Cocoa is regarded as a super food due to its high nutrient content and proven health benefits. Cocoa beans are rich in carbohydrate (31%), protein (11%), fat (54%), fibre (16%) and minerals. Cocoa is a good source of bioactive compounds too. The major bioactive components are polyphenols constituted of flavanoids and non flavanoids. The bioactive components with rich antioxidants and anti-inflammatory activities contribute to various health benefits. The flavonoid rich chocolates improve peripheral vascular function. The consumption of cocoa or chocolate are beneficial in inhibiting the complex molecular process leading to cancer. Flavanoids in cocoa increases insulin sensitivity by improving endothelial function and reducing oxidative stress. The cocoa flavonoids also penetrate and accumulate in the brain regions involved in learning and memory. The knowledge on bioactive compounds in cocoa and cocoa products suggests that they could be consumed as a part of wholesome, health promoting nutritional food.

Ginger: A systematic review of clinical trials and recent advances encapsulation of their bioactive compounds

2022 ◽  
Author(s):  
Loleny Tavares ◽  
Slim SMAOUI ◽  
Cristian Pinilla ◽  
Hajer Ben Hlima ◽  
Helio Lopes Barros
Keyword(s):  
Systematic Review ◽  
Clinical Trials ◽  
Natural Products ◽  
Bioactive Compounds ◽  
Biological Activities ◽  
Health Benefits ◽  
Recent Advances

Recently, studies on natural products have considerably increased due to their exceptional biological activities and health benefits. Subsequently, their pharmacological attributes have played an immense role in detecting natural and...

scholarly journals Time-Dependent Degradation of Polyphenols from Thermally-Processed Berries and Their In Vitro Antiproliferative Effects against Melanoma

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2534 ◽  
Author(s):  
Zorița Diaconeasa
Keyword(s):  
Bioactive Compounds ◽  
Food Industry ◽  
Storage Time ◽  
Polyphenolic Compounds ◽  
Published Data ◽  
Antiproliferative Effects ◽  
Phytochemical Composition ◽  
Thermally Processed ◽  
Hydroxybenzoic Acids

Polyphenols are natural occurring micronutrients that can protect plants from natural weathering and are also helpful to humans. These compounds are abundantly found in fruits or berries. Because of berry seasonal availability and also due to their rapid degradation, people have found multiple ways to preserve them. The most common options are freezing or making jams. Polyphenol stability, during processing is a continuous challenge for the food industry. There are also multiple published data providing that they are sensitive to light, pH or high temperature, vectors which are all present during jam preparation. In this context the aim of this study was to assess phytochemical composition and bioactive compounds degradation after jam preparation. We also monitored their degradation during storage time and their in vitro antiproliferative potential when tested on melanoma cells. The obtained results revealed that when processed and stored in time, the bioactive compounds from berries jams are degrading, but they still exert antioxidant and antiproliferative potential. Prior to LC-MS analysis, polyphenolic compounds were identified as: flavonoids (anthocyanins (ANT), flavonols (FLA)) and non-flavonoid (hydroxycinnamic acids (HCA) and hydroxybenzoic acids (HBA)). The most significant decrease was observed for HCA compared to other classes of compounds. This variation is expected due to differences in constituents and phenolic types among different analyzed berries.

scholarly journals Beneficial Effects of Marine Algae-Derived Carbohydrates for Skin Health

Marine Drugs ◽  
2018 ◽  
Vol 16 (11) ◽  
pp. 459 ◽  
Author(s):  
Ji Kim ◽  
Jae-Eun Lee ◽  
Kyoung Kim ◽  
Nam Kang
Keyword(s):  
Bioactive Compounds ◽  
Marine Algae ◽  
Health Benefits ◽  
Value Added ◽  
Present Review ◽  
Beneficial Effects ◽  
Aging Properties ◽  
Cosmetic Formulations ◽  
Health Promoting ◽  
Thickening Agents

Marine algae are considered to be an abundant sources of bioactive compounds with cosmeceutical potential. Recently, a great deal of interest has focused on the health-promoting effects of marine bioactive compounds. Carbohydrates are the major and abundant constituent of marine algae and have been utilized in cosmetic formulations, as moisturizing and thickening agents for example. In addition, marine carbohydrates have been suggested as promising bioactive biomaterials for their various properties beneficial to skin, including antioxidant, anti-melanogenic and skin anti-aging properties. Therefore, marine algae carbohydrates have potential skin health benefits for value-added cosmeceutical applications. The present review focuses on the various biological capacities and potential skin health benefits of bioactive marine carbohydrates.

scholarly journals Beneficial Effects of Marine Algae-Derived Carbohydrates for Skin Health

2018 ◽  
Author(s):  
Ji Hye Kim ◽  
Jae-Eun Lee ◽  
Kyoung Heon Kim ◽  
Nam Joo Kang
Keyword(s):  
Bioactive Compounds ◽  
Marine Algae ◽  
Health Benefits ◽  
Value Added ◽  
Skin Aging ◽  
Beneficial Effects ◽  
Cosmetic Formulations ◽  
Health Promoting ◽  
Anti Oxidant ◽  
Thickening Agents

Marine algae have been considered as abundant source of bioactive compounds with cosmeceutical potential. Recently, a great deal of interest has focused on the health-promoting effects of marine bioactive compounds. Carbohydrate is a major and abundant constitute of marine algae that have been utilized in cosmetic formulations, such as moisturizing and thickening agents. In addition, marine carbohydrates have been suggested as promising bioactive biomaterials for various skin beneficial properties, such as anti-oxidant, anti-melanogenic and anti-skin aging. Therefore, marine algae carbohydrates have potential of skin health benefits for value-added cosmeceutical application. The present review focused on the various biological capacities and potential skin health benefits of bioactive marine carbohydrates.

Functional and nutraceutical properties of pumpkin – a review

2019 ◽  
Vol 50 (2) ◽  
pp. 384-401 ◽  
Author(s):  
Simran Kaur ◽  
Anil Panghal ◽  
M.K. Garg ◽  
Sandeep Mann ◽  
Sunil K. Khatkar ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Nutritive Value ◽  
Therapeutic Potential ◽  
Health Benefits ◽  
Industrial Applications ◽  
Content Type ◽  
Academic Field ◽  
Health Promoting ◽  
Nutrition Value ◽  
Nutritional Benefits

Purpose The purpose of this paper is to review the nutritional and food value of pumpkin Cucurbita, along with different health benefits. Cucurbita (pumpkin) is an herbaceous vine, member of Cucurbitaceae family. It is an edible, heat-sensitive plant, which has an abundant amount of active compounds such as carotenoids, alkaloids, flavonoids, polyphenols, tannins, tocopherols, phytosterols and cucurbitacin, accounted for numerous health benefits, namely, antidiabetic, antioxidant, anticarcinogenic, hypotensive, hyper protective activities. Design/methodology/approach Major well-known bibliometric information sources such as Web of Science, Scopus, Mendeley and Google Scholar were searched with keywords such as nutrition value of Cucurbita, Cucurbita utilization, bioactive compounds of pumpkin, health benefits, processing, food formulations and current scenarios were chosen to obtain a large range of papers to be analyzed. A final inventory of 105 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field, country of origin and year of publication. Findings The comprehensive review of different literature, data sources and research papers seeks to find and discuss various nutritional benefits of pumpkin. It contains all necessary macro- and micro-nutrients, amino acids, vitamins, antioxidants and bioactive compounds with a relatively low amount of antinutrients. The recent upsurge in consumer interest for health-promoting products has opened up new vistas for plant products containing bioactive compounds in different food formulations. Originality/value This paper contains information regarding the chemical composition, nutritive value, phytochemical studies, pharmacological properties, bio-accessibility, food and industrial applications of pumpkin. Worldwide, pumpkin is used as food additive in various food products such as candy, weaning mix, corn grits, kheer, jam, crackers, bread, etc. Effect of different processing methods such as high temperature, pH, blanching, oven drying, freeze-drying to retain or minimize its losses in case of color, texture, flavor, and the carotenoids are of concern. The review paper highlights the nutritional, therapeutic, potential and processing attributes.

scholarly journals Bioactive Compounds, Antioxidants, and Health Benefits of Sweet Potato Leaves

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 1820
Author(s):  
Hoang Chinh Nguyen ◽  
Chang-Chang Chen ◽  
Kuan-Hung Lin ◽  
Pi-Yu Chao ◽  
Hsin-Hung Lin ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Bioactive Compounds ◽  
Ipomoea Batatas ◽  
Current Knowledge ◽  
Health Benefits ◽  
Health Promoting ◽  
New Compounds ◽  
Sweet Potato Leaves

Sweet potato (Ipomoea batatas) is one of the most important food crops worldwide and its leaves provide a dietary source of nutrients and various bioactive compounds. These constituents of sweet potato leaves (SPL) vary among varieties and play important roles in treating and preventing various diseases. Recently, more attentions in health-promoting benefits have led to several in vitro and in vivo investigations, as well as the identification and quantification of bioactive compounds in SPL. Among them, many new compounds have been reported as the first identified compounds from SPL with their dominant bioactivities. This review summarizes the current knowledge of the bioactive compositions of SPL and their health benefits. Since SPL serve as a potential source of micronutrients and functional compounds, they can be further developed as a sustainable crop for food and medicinal industries.

Food and Cardiac Health

2017 ◽  
pp. 1-15
Author(s):  
Aditi Jain ◽  
Vibha Rani
Keyword(s):  
Bioactive Compounds ◽  
Cardiovascular Health ◽  
Current Knowledge ◽  
Biological Effects ◽  
Health Benefits ◽  
Clinical Markers ◽  
Potential Health ◽  
The People ◽  
Cardiovascular Health Promotion

Emerging influence of Cardiovascular Diseases (CVDs) and its impact on the society has raised much awareness for its prevention. Healthy food habits and physical exercise has drawn a lot of attention of the people from scientific as well as common world. The role of food-based bioactive compounds in reducing risk of CVDs has been established with various health benefits apart from the basic nutrition have been reported. The present chapter provides an overview of the role of different foods on cardiovascular health of humans. Biological effects of plant derived food products and their bioactive compounds in the context of relevance to cardiovascular health promotion are discussed in detail. The chapter also covers the effects of the consumption of functional food on the intermediate clinical markers of CVDs including cholesterolemia, hypertension, endothelial function and inflammation. The chapter will enable the better understanding of the current knowledge on the potential health benefits of different functional foods and bioactive compounds on cardiovascular health.

Understanding the nutritional and nutraceutical properties of sorghum

2021 ◽  
pp. 293-318
Author(s):  
Sarah Cox ◽  
◽  
Weiqun Wang ◽  
Seong-Ho Lee ◽  
Dmitriy Smolensky ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Chronic Diseases ◽  
Bioactive Compounds ◽  
Gut Microbiome ◽  
Health Benefits ◽  
Polyphenolic Compounds ◽  
Preventative Measure ◽  
Potential Health ◽  
Nutritional Effects ◽  
Nutraceutical Properties

Sorghum is a globally grown cereal. Many sorghum varieties contain high levels of polyphenolic compounds with potential health benefits. With a growing interest in using diet as a preventative measure against chronic diseases, the benefits of sorghum need to be examined. This chapter discusses current research on sorghum and its bioactive compounds, particularly the diversity of polyphenolic compounds present in sorghum. The effects of the phenolic compounds against cancer, their anti-inflammatory properties, anti-obesity effects and effects on gut microbiome are discussed. The chapter also discusses anti-nutritional effects of sorghum polyphenols as well as the effects of processing on bioactive compounds and bioavailability.

scholarly journals Food and Cardiac Health

2017 ◽  
pp. 640-654
Author(s):  
Aditi Jain ◽  
Vibha Rani
Keyword(s):  
Bioactive Compounds ◽  
Cardiovascular Health ◽  
Current Knowledge ◽  
Biological Effects ◽  
Health Benefits ◽  
Clinical Markers ◽  
Potential Health ◽  
The People ◽  
Cardiovascular Health Promotion

Emerging influence of Cardiovascular Diseases (CVDs) and its impact on the society has raised much awareness for its prevention. Healthy food habits and physical exercise has drawn a lot of attention of the people from scientific as well as common world. The role of food-based bioactive compounds in reducing risk of CVDs has been established with various health benefits apart from the basic nutrition have been reported. The present chapter provides an overview of the role of different foods on cardiovascular health of humans. Biological effects of plant derived food products and their bioactive compounds in the context of relevance to cardiovascular health promotion are discussed in detail. The chapter also covers the effects of the consumption of functional food on the intermediate clinical markers of CVDs including cholesterolemia, hypertension, endothelial function and inflammation. The chapter will enable the better understanding of the current knowledge on the potential health benefits of different functional foods and bioactive compounds on cardiovascular health.

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