Marine Bioactive Compounds as Nutraceutical and Functional Food Ingredients for Potential Oral Health

Oral diseases have received considerable attention worldwide as one of the major global public health problems. The development of oral diseases is influenced by socioeconomic, physiological, traumatic, biological, dietary and hygienic practices factors. Currently, the main prevention strategy for oral diseases is to inhibit the growth of biofilm-producing plaque bacteria. Tooth brushing is the most common method of cleaning plaque, aided by mouthwash and sugar-free chewing gum in the daily routine. As the global nutraceutical market grows, marine bioactive compounds are becoming increasingly popular among consumers for their antibacterial, anti-inflammatory and antitumor properties. However, to date, few systematic summaries and studies on the application of marine bioactive compounds in oral health exist. This review provides a comprehensive overview of different marine-sourced bioactive compounds and their health benefits in dental caries, gingivitis, periodontitis, halitosis, oral cancer, and their potential use as functional food ingredients for oral health. In addition, limitations and challenges of the application of these active ingredients are discussed and some observations on current work and future trends are presented in the conclusion section.

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Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food—Current State of Knowledge

Plants ◽

10.3390/plants10071306 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1306

Author(s):

Marcin Dziedziński ◽

Joanna Kobus-Cisowska ◽

Barbara Stachowiak

Keyword(s):

Human Health ◽

Bioactive Compounds ◽

Functional Food ◽

Biological Activities ◽

Food Ingredients ◽

Beneficial Effects ◽

Pine Tree ◽

Pine Trees ◽

Health Promoting ◽

Few Data

The pine (Pinus L.) is the largest and most heteromorphic plant genus of the pine family (Pinaceae Lindl.), which grows almost exclusively in the northern hemisphere. The demand for plant-based remedies, supplements and functional food is growing worldwide. Although pine-based products are widely available in many parts of the world, they are almost absent as food ingredients. The literature shows the beneficial effects of pine preparations on human health. Despite the wide geographical distribution of pine trees in the natural environment, there are very few data in the literature on the widespread use of pine in food technology. This study aims to present, characterise and evaluate the content of phytochemicals in pine trees, including shoots, bark and conifer needles, as well as to summarise the available data on their health-promoting and functional properties, and the potential of their use in food and the pharmaceutical industry to support health. Various species of pine tree contain different compositions of bioactive compounds. Regardless of the solvent, method, pine species and plant part used, all pine extracts contain a high number of polyphenols. Pine tree extracts exhibit several described biological activities that may be beneficial to human health. The available examples of the application of pine elements in food are promising. The reuse of residual pine elements is still limited compared to its potential. In this case, it is necessary to conduct more research to find and develop new products and applications of pine residues and by-products.

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Opportunity and benefits of functional food from the sea: A Rewiew

Jurnal Sains Natural ◽

10.31938/jsn.v11i2.297 ◽

2021 ◽

Vol 11 (2) ◽

pp. 87

Author(s):

Paulus Damar Bayu Murti ◽

Bambang Dwiloka ◽

Ocky Karna Radjasa ◽

James Ngginak

Keyword(s):

Biological Activity ◽

Chronic Diseases ◽

Bioactive Compounds ◽

Functional Food ◽

Protein Hydrolysate ◽

Marine Resources ◽

Omega 3 ◽

Food Ingredients ◽

Food Research ◽

Chitin And Chitosan

Functional food has been believed to prevent and reduce the possibility of chronic diseases such as obesity, diabetes, coronary heart disease, hypertension and cancer. The sea offers resources that can be used as a source of functional food. Research on bioactive compounds from marine life has been carried out, which have biological activity. For example, omega-3 consist of two types of acids, namely docosahexaenoic acid (DHA) and eicosapentanoic acid (EPA), which is contained in fish. Carotenoids and xanthophylls are abundant in macroalgae. Likewise with phenolic compounds and polysaccharides derived from algae. The protein hydrolysate from fish waste which is used as an alternative product has biological activity. Chitin and chitosan were extracted from crustacean shells and marine mollusk. Referring to the diversity of compound bioactivity from marine resources, this review emphasizes more on the potential of functional food ingredients owned by marine resources and their opportunities and benefits..Keywords: Functional food, Marine, Bioactive compounds, Chronic diseases, Biological activityABSTRAKPeluang dan manfaat pangan fungsional dari laut: Telaah PustakPangan fungsional telah dipercayai dapat mencegah dan menurunkan kemungkinan penyakit kronis seperti obesitas, diabetes, jantung koroner, hipertensi dan kanker. Laut menawarkan sumberdaya yang dapat dimanfaatkan sebagai sumber bahan pangan fungsional. Penelitian mengenai senyawa bioaktif dari biota laut sudah banyak dilakukan yang memiliki aktivitas biologis. Sebagai contoh, Omega-3 terdiri atas dua jenis asam yaitu asam dokosaheksaenoat (DHA) dan asam eikosapentanoat (EPA) yang terkandung pada ikan. Karotenoid dan xantofil yang banyak terkandung pada makroalga. Begitu pun dengan senyawa fenolik dan polisakarida yang berasal dari alga. Hidrolisat protein dari limbah ikan yang dimanfaatkan sebagai produk alternatif memiliki aktivitas biologis. Kitin dan kitosan yang diekstrak dari limbah cangkang krustasea dan moluska laut. Mengacu pada keragaman bioaktivitas senyawa dari sumberdaya kelautan, review ini lebih menekankan pada potensi bahan pangan fungsional yang dimiliki oleh sumberdaya kelautan serta peluang dan manfaatnya.Kata kunci : Pangan fungsional, Laut, Senyawa bioaktif, Penyakit kronis, Aktivitas biiologi

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Utilization of a Mobile Dental Vehicle for Oral Healthcare in Rural Areas

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph16071234 ◽

2019 ◽

Vol 16 (7) ◽

pp. 1234 ◽

Cited By ~ 1

Author(s):

Sherry Gao ◽

Madeline Yon ◽

Kitty Chen ◽

Duangporn Duangthip ◽

Edward Lo ◽

...

Keyword(s):

Oral Health ◽

Rural Areas ◽

Oral Surgery ◽

Underserved Populations ◽

High Mobility ◽

Global Public Health ◽

Oral Diseases ◽

Screening Programs ◽

Public Health Challenges ◽

Urban Rural

Oral diseases remain one of the major global public health challenges, and the worldwide urban–rural disparities in oral health are significant. Residents in rural areas generally suffer from a higher prevalence and severity of dental caries and periodontal disease, yet they face numerous difficulties and barriers in accessing oral healthcare. Conventional strategies, such as building of dental clinics or, hospitals, or the provision of outreach services by using disposable materials, are neither practical nor effective in rural settings. Mobile dental vehicles (MDVs) have been proposed as an alternative strategy to supplement the traditional oral healthcare in many regions. They have usually been utilized in school-based oral health programs, providing dental care to the homeless or migrants, and screening programs for the population for various oral diseases. Due to their high mobility, MDVs are particularly valuable for the underserved populations living in rural areas. The advance of dental devices enables MDVs to be operated in a self-sufficient manner. This allows the MDV to function almost as well as a conventional dental clinic, providing a variety of dental treatments, including scaling, restoration, and oral surgery. This article discusses the use of MDVs as a solution to urban–rural inequality in receiving oral healthcare.

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Bioactive compounds in functional food and their role as therapeutics

Bioactive Compounds in Health and Disease ◽

10.31989/bchd.v4i3.786 ◽

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.

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Status of Bioactive Compounds from Bran of Pigmented Traditional Rice Varieties and Their Scope in Production of Medicinal Food with Nutraceutical Importance

Agronomy ◽

10.3390/agronomy10111817 ◽

2020 ◽

Vol 10 (11) ◽

pp. 1817

Author(s):

Farhan Mohiuddin Bhat ◽

Sarana Rose Sommano ◽

Charanjit Singh Riar ◽

Phisit Seesuriyachan ◽

Thanongsak Chaiyaso ◽

...

Keyword(s):

Bioactive Compounds ◽

Functional Food ◽

Biological Activities ◽

Food Ingredient ◽

Rice Varieties ◽

Food Ingredients ◽

Pigmented Rice ◽

Anticancer Effects ◽

Research Advance ◽

High Benefit

Consumption of pigmented rice as a staple food is rapidly increasing due to their healthy prospective and considered as functional food ingredients. Greater interest has been shown in many color rice varieties due to their multiple biological activities. The phenolic compounds have been found to consist of anthocyanidins, ferulic acid, diferulates, anthocyanins and polymeric proanthocyanidins. Anthocyanin is located in the bran layers of the rice kernel, while phenolic acids are mainly present in the bran layers of rice, existing as free, conjugated and bound forms. Keeping in view the several health benefits associated with the functional ingredients, such as anti-inflammatory, antioxidative and anticancer effects, pigmented rice is considered as a functional food and food ingredient in many Asian countries. The application and incorporation of bran into food products for the preparation of functional foods is increasing. Within the scope of this review, we highlighted the significant bioactive compounds from pigmented rice varieties and their potentials for medicinal and nutraceutical ingredients. The information provided from this could be of high benefit to the functional food industry and further research advance medicinal products.

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Bioactive compounds as functional food ingredients: characterization in model system and sensory evaluation in chocolate milk

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2015.05.007 ◽

2015 ◽

Vol 166 ◽

pp. 55-63 ◽

Cited By ~ 25

Author(s):

Marina Marsanasco ◽

Andrés L. Márquez ◽

Jorge R. Wagner ◽

Nadia S. Chiaramoni ◽

Silvia del V. Alonso

Keyword(s):

Sensory Evaluation ◽

Bioactive Compounds ◽

Functional Food ◽

Model System ◽

Chocolate Milk ◽

Food Ingredients

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Bioactive Compounds and Antioxidant Capacity in Pearling Fractions of Hulled, Partially Hull-Less and Hull-Less Food Barley Genotypes

Foods ◽

10.3390/foods10030565 ◽

2021 ◽

Vol 10 (3) ◽

pp. 565

Author(s):

Mariona Martínez-Subirà ◽

María-Paz Romero ◽

Alba Macià ◽

Eva Puig ◽

Ignacio Romagosa ◽

...

Keyword(s):

Antioxidant Capacity ◽

Bioactive Compounds ◽

Functional Food ◽

Hydroxybenzoic Acid ◽

Food Ingredients ◽

High Protein Content ◽

Intermediate Layers ◽

Sustainable and Healthy Food Ingredients: Characterization and Application in Functional Products

10.5772/intechopen.100165 ◽

2021 ◽

Author(s):

Ţibulcă Dorin ◽

Fogarasi Melinda

Keyword(s):

Functional Food ◽

Healthy Food ◽

Market Potential ◽

Edible Mushrooms ◽

Comprehensive Overview ◽

Sustainable Food ◽

Food Ingredients ◽

Health Promoting ◽

Increasing Demand ◽

Market Pressure

Nowadays, and considering the increasing pieces of evidence of health-promoting abilities of numerous food classes, a pronounced market pressure has been observed both in agricultural and biotechnological industries. Thus, while the development of functional foods seems to be conceived as an interesting trend with large market potential, the increasing demand and interest of sustainable food ingredients seems also promissory. In order to contribute to this approach, the proposal chapter will provides a comprehensive overview of the healthy and sustainable ingredients as edible mushrooms, legumes and bison emphasizing the characterization and application of those as natural ingredients in functional food products.

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