scholarly journals Bioactive components of two species of locally grown nuts: Their potential health benefits and implications for healthy living

2021 ◽  
Vol 4 (12) ◽  
pp. 301
Author(s):  
Ayomadewa Mercy Olatunya
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Research Work ◽  
Health Benefits ◽  
The Body ◽  
Bioactive Components ◽  
Potential Health ◽  
High Burden ◽  
Cashew Nut ◽  
Locally Grown

Background: Bioactive compounds are naturally occurring compounds in plants and animal products. They are known to have a variety of physiological functions in the body system such as: promoting general body development and prevention of the occurrence of some deadly diseases. The high burden of treatment of some deadly diseases like cancer, high blood pressure, and cardiovascular diseases has raised the need for scientists to generate empirical evidence on preventing these diseases using a dietary approach. Nuts have been identified as plants with potential to improve human health and prevent diseases when consumed adequately because of their rich constituents. This research work was conducted to evaluate and elucidate the bioactive components of locally grown nuts and their potential health benefits. Methods: The Phenolic compounds, phytosterols, tocopherols, and tocotrienols contents of the nuts were analyzed using standard methods.  Results: Fourteen phenolic compounds were detected in the two nuts with cinnamic and gallic acids detected in appreciable amounts in groundnuts and caffeic acid in cashew nut. The total amount of tocopherols in cashew nut was 14.08 mg/100g and 37.95 mg/100g in groundnut and the total tocotrienol was 0.85 and 4.00 × 10-3 mg/100g for cashew nut and groundnut respectively. Both samples have high quantity of sistosterol (251.36mg/100g and 238.95 mg/ 100g for cashew nut and groundnut respectively) with cashew nut having significantly higher amount. Conclusion: The results showed that the nuts are rich in bioactive compounds and could be considered as natural sources of bioactive compounds that can be obtained from diets rich in these nuts to prevent the occurrence of certain deadly human diseases that are of high burden worldwide.      Keywords: Phenolic Compounds, Tocopherols, Groundnuts, Cashew nuts

scholarly journals Characterization of Trametes versicolor: Medicinal Mushroom with Important Health Benefits

2018 ◽  
Vol 46 (2) ◽  
pp. 343-349 ◽  
Author(s):  
Raluca M. POP ◽  
Ion Cosmin PUIA ◽  
Aida PUIA ◽  
Veronica S. CHEDEA ◽  
Nicolae LEOPOLD ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Genetic Background ◽  
Health Benefits ◽  
Water Extract ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Potential Health ◽  
Vis Spectroscopy ◽  
Total Flavonoids Content

Trametes species represents a rich source of nutritive compounds with important pharmacological properties like antioxidant, antiinflammatory and anti-cancer properties. However, factors like genetic background, harvesting period, geographic location, climatic conditions and others are influencing the biosynthesis of bioactive compounds, their fingerprint and their concentration. The aim of this study was to determine the antioxidant capacity, total phenolic compounds and total flavonoids content of two mushroom species, namely Tramestes versicolor (TV) and Trametes gibbosa (TG), mushrooms with potential health benefits, harvested from north-west part of Romania. In order to determine the phenolic compounds profile, water, methanol, and acetone mushroom extracts were analyzed using UV-Vis spectroscopy, FTIR spectroscopy and LC-MS analysis. In total 28 compounds were tentatively identified as phenolic acids (11 compounds), flavonols (6 compounds), flavones (6 compounds), coumarins (2 compounds), flavanols, isoflavonoids and biflavonoids (1 compound). The highest antioxidant activity was determined for the methanolic extract while the highest total polyphenols content and total flavonoids content were determined for the water extract. The results obtained suggested that Trametes species can be considered important sources of bioactive compounds, their phenolics composition and content being influenced by a series of factors like geographic area origin and genetic background.

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.

Determination of Some Heavy Metals in Milk of Cow Grazing At Selected Areas, of Kaduna Metropolis

2017 ◽  
Vol 7 (7) ◽  
pp. 341 ◽  
Author(s):  
Mahmud Mohammed Imam ◽  
Zahra Muhammad ◽  
Amina Zakari
Keyword(s):  
Heavy Metals ◽  
Cadmium Toxicity ◽  
Research Work ◽  
The Body ◽  
Cow Milk ◽  
Scientific Model ◽  
Potential Health ◽  
Milk Samples ◽  
Lead And Cadmium ◽  
Digestion Technique

In this research work the concentration of zinc, copper, lead, chromium, cadmium, and nickel in cow milk samples obtained from four different grazing areas   (kakuri, kudendan, malali, kawo) of Kaduna metropolis. The samples were digested by wet digestion technique .The trace element were determined using bulk scientific model VPG 210 model  Atomic Absorption Spectrophotometer (AAS).. The concentration of the determined heavy metal were The result revealed that Cr,  Ni and Cd were not detected in milk samples from Kawo, Malali  and Kudendan whereas lead (Pb) is detected in all samples and found to be above  the stipulated limits of recommended dietary allowance (NRC,1989) given as 0.02mg/day. Cu and Zn are essential elements needed by the body for proper metabolism and as such their deficiency or excess is very dangerous for human health. However, they were found in all samples and are within the recommended limits while Cd (2.13 – 3.15 mg/kg) in milk samples from Kakuri was found to be above such limit (0.5mg/day). Cow milk samples analyzed for heavy metals in this research work pose a threat of lead and cadmium toxicity due to their exposure to direct sources of air, water and plants in these grazing areas, thereby, resulting to a potential health risk to the consumers.

scholarly journals Impact of Bacillus in fermented soybean foods on human health

2021 ◽  
Vol 71 (1) ◽  
Author(s):  
Trishala Gopikrishna ◽  
Harini Keerthana Suresh Kumar ◽  
Kumar Perumal ◽  
Elavarashi Elangovan
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Health Risks ◽  
Health Benefits ◽  
Human Consumption ◽  
Potential Health ◽  
Fermented Soybean ◽  
Food Pathogens ◽  
Depth Analysis ◽  
Fermented Soybean Foods

Abstract Purpose Fermented soybean foods (FSF) is popularly consumed in the South-East Asian countries. Bacillus species, a predominant microorganism present in these foods, have demonstrated beneficial and deleterious impacts on human health. These microorganisms produce bioactive compounds during fermentation that have beneficial impacts in improving human health. However, the health risks associated with FSF, food pathogens, biogenic amines (BAs) production, and late-onset anaphylaxis, remain a concern. The purpose of this review is to present an in-depth analysis of positive and negative impacts as a result of consumption of FSF along with the measures to alleviate health risks for human consumption. Methods This review was composed by scrutinizing contemporary literature of peer-reviewed publications related to Bacillus and FSF. Based on the results from academic journals, this review paper was categorized into FSF, role of Bacillus species in these foods, process of fermentation, beneficial, and adverse influence of these foods along with methods to improve food safety. Special emphasis was given to the potential benefits of bioactive compounds released during fermentation of soybean by Bacillus species. Results The nutritional and functional properties of FSF are well-appreciated, due to the release of peptides and mucilage, which have shown health benefits: in managing cardiac disease, gastric disease, cancer, allergies, hepatic disease, obesity, immune disorders, and especially microbial infections due to the presence of probiotic property, which is a potential alternative to antibiotics. Efficient interventions were established to mitigate pitfalls like the techniques to reduce BAs and food pathogens and by using a defined starter culture to improve the safety and quality of these foods. Conclusion Despite some of the detrimental effects produced by these foods, potential health benefits have been observed. Therefore, soybean foods fermented by Bacillus can be a promising food by integrating effective measures for maintaining safety and quality for human consumption. Further, in vivo analysis on the activity and dietary interventions of bioactive compounds among animal models and human volunteers are yet to be achieved which is essential to commercialize them for safe consumption by humans, especially immunocompromised patients.

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.

scholarly journals Comparative study of some bioactive compounds and their antioxidant activity of some berry types

10.5219/1132 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 515-523 ◽  
Author(s):  
Amina Aly ◽  
Rabab Maraei ◽  
Omneya Abou El-Leel
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Chemical Composition ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Environmental Conditions ◽  
The Body ◽  
Harvest Time ◽  
Berry Fruits ◽  
Red Currant

Berries are wealthy in bioactive compounds like phenolic compounds and flavonoids that are deemed antioxidants and are great important to health. This research was performed to examine, recognize and compare bioactive compounds in certain types of berries and their antioxidant activity. The data show that blue berry, black berry and Egyptian black mulberry contain the highest content of most bioactive compounds such as phenolic compounds, flavonoids and tannins, while long mulberry and red currant berry have the lowest content for most of these compounds. They therefore, contain the highest value of antioxidant activity. The chemical composition of the berries varies depending on cultivar, variety, location of growth, environmental conditions and harvest time, as well as post-harvest treatments therefore the composition differed from berry fruit to another. Thus, berry fruits are very useful in nutrition to protect the body from many diseases because of its containment of these compounds, which act as free radicals scavenger that harm the body and thus rid the body of many harmful toxins.

scholarly journals Nutraceutical potentials of synergic foods: a systematic review

2019 ◽  
Vol 6 (1) ◽  
Author(s):  
Tharani Devi Natarajan ◽  
Janci Rani Ramasamy ◽  
Kirthika Palanisamy
Keyword(s):  
Chronic Diseases ◽  
Health Benefits ◽  
Nutrient Deficiency ◽  
Value Added ◽  
Well Being ◽  
Active Role ◽  
The Body ◽  
Health Food ◽  
Potential Health ◽  
Nutrition Research

AbstractFood synergy is a concept of linking foods to health. Food consists of mixtures of nutrients, serving as a fuel for the body. When synergistic foods are put together, the evidence for potential health benefits becomes stronger than individual foods. Nutrient deficiency is a known phenomenon in many individuals, and synergy plays a very important role in combating the nutritional deficiency. Today’s consumer expresses high interest to build knowledge on the active role of food in their well-being, as well as in the prevention of non-transmissible chronic diseases. Functional foods and their active compounds play a vital role in preventing chronic diseases, improving immunity, and decreasing infections. The concept of synergy is an overthinking in nutrition research which can enhance effective dietary planning value added to the forthcoming nutrition research. This paper gives an overview of various synergic combinations of food components and their interactions within the food and with the human system to attain ideal health benefits.

scholarly journals Bioactive Compounds of Strawberry and Blueberry and Their Potential Health Effects Based on Human Intervention Studies: A Brief Overview

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1510 ◽  
Author(s):  
Katharina Miller ◽  
Walter Feucht ◽  
Markus Schmid
Keyword(s):  
Mental Health ◽  
Cardiovascular Disease ◽  
Fatty Acids ◽  
Phenolic Compounds ◽  
Health Effects ◽  
Bioactive Compounds ◽  
Intervention Studies ◽  
Protective Effects ◽  
Human Intervention ◽  
Potential Health

Strawberries and blueberries are two of the most commonly consumed berries. Berries, in general, are characterized by their highly nutritive compounds, including minerals, vitamins, fatty acids, and dietary fiber, as well as their high content and wide diversity of bioactive compounds, such as phenolic compounds and organic acids. These bioactive compounds have been associated with protective effects against chronic diseases, such as cardiovascular disease, cancer, Alzheimer’s and other disorders. In this paper 16 human intervention studies investigating the beneficial health effects of dietary strawberry or blueberry consumption on inflammation, cardiovascular disease or cognitive function and mental health are reviewed.

Edible plant Jiaosu: manufacturing, bioactive compounds, potential health benefits, and safety aspects

2020 ◽  
Vol 100 (15) ◽  
pp. 5313-5323
Author(s):  
Jing Dai ◽  
Ruyi Sha ◽  
Zhenzhen Wang ◽  
Yanli Cui ◽  
Sheng Fang ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Health Benefits ◽  
Edible Plant ◽  
Potential Health ◽  
Safety Aspects

scholarly journals Insects as a source of phenolic compounds and potential health benefits

2021 ◽  
pp. 1-12
Author(s):  
M.C. Nino ◽  
L. Reddivari ◽  
C. Osorio ◽  
I. Kaplan ◽  
A.M. Liceaga
Keyword(s):  
Phenolic Compounds ◽  
De Novo ◽  
Health Benefits ◽  
Antimicrobial Activities ◽  
In Vivo Studies ◽  
Plant Phenolics ◽  
Potential Health ◽  
Bioactive Potential

The use of insects in traditional medicine and unveiling the chemical structure of the bright pigments in butterfly wings led to the discovery of bioactive phenolic compounds in the insect bodies. These metabolites have been found not only due to the insect absorption and metabolisation of the plant-derived phenolic present in their diet, but also from the ability of insects to synthesise phenolic compounds de novo through the sclerotisation process. Plant phenolics are secondary metabolites involved in the protection of tissues against UV radiation, herbivores, and pathogens, as well as pigmentation of fruits and flowers. These bioactive compounds exhibit antioxidant, anti-inflammatory, anticancer, and antimicrobial activities, demonstrated through in vitro and in vivo studies. This bioactive potential is thought to occur due to their chemical characteristics that allow them to stabilise reactive oxygen species (ROS), chelate prooxidant metal ions, interact with key enzymes and signal cascades involved in biological pathways. Bioactivity of plant phenolics and both in vitro, in vivo studies, suggest that the dietary compounds absorbed by the insect maintain their chemical and bioactive properties. Further characterisation of the phenolic composition in edible insects and evaluation of their bioactive capacity as well as their bioavailability, could result in discovering additional health benefits of entomophagy apart from macro-nutritional (e.g. protein) content.

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