scholarly journals Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2996
Author(s):  
Krishan Kumar ◽  
Rahul Mehra ◽  
Raquel P. F. Guiné ◽  
Maria João Lima ◽  
Naveen Kumar ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Healthy Lifestyle ◽  
Health Benefits ◽  
Natural Antioxidants ◽  
Biologically Active ◽  
Edible Mushrooms ◽  
Bioactive Constituents ◽  
Low Fat ◽  
High Fiber ◽  
Oxidative Damages

Mushrooms are well-known functional foods due to the presence of a huge quantity of nutraceutical components. These are well recognized for their nutritional importance such as high protein, low fat, and low energy contents. These are rich in minerals such as iron, phosphorus, as well as in vitamins like riboflavin, thiamine, ergosterol, niacin, and ascorbic acid. They also contain bioactive constituents like secondary metabolites (terpenoids, acids, alkaloids, sesquiterpenes, polyphenolic compounds, lactones, sterols, nucleotide analogues, vitamins, and metal chelating agents) and polysaccharides chiefly β-glucans and glycoproteins. Due to the occurrence of biologically active substances, mushrooms can serve as hepatoprotective, immune-potentiating, anti-cancer, anti-viral, and hypocholesterolemic agents. They have great potential to prevent cardiovascular diseases due to their low fat and high fiber contents, as well as being foremost sources of natural antioxidants useful in reducing oxidative damages. However, mushrooms remained underutilized, despite their wide nutritional and bioactive potential. Novel green techniques are being explored for the extraction of bioactive components from edible mushrooms. The current review is intended to deliberate the nutraceutical potential of mushrooms, therapeutic properties, bioactive compounds, health benefits, and processing aspects of edible mushrooms for maintenance, and promotion of a healthy lifestyle.

scholarly journals GC-MS Analysis of Bioactive Compounds in Some Wild-Edible Mushrooms from Calabar, Southern Nigeria

2020 ◽  
Vol 1 (6) ◽  
Author(s):  
Juliet O. Oni ◽  
Ferdinand A. Akomaye ◽  
Aniedi-Abasi A. Markson ◽  
Augustine C. Egwu
Keyword(s):  
Bioactive Compounds ◽  
Octadecadienoic Acid ◽  
Biologically Active ◽  
Edible Mushrooms ◽  
Volvariella Volvacea ◽  
Wild Edible Mushrooms ◽  
Wild Mushrooms ◽  
Bioactive Constituents ◽  
Baseline Information ◽  
Valuable Compounds

Studies to exploit wild mushrooms as a source of biologically active compounds are gaining importance in the recent years. In that view, the present study was carried out to evaluate the bioactive compounds of six wild edible mushrooms: Lentinus squarrosulus Mont., Auricularia auricular-judae (Bull.) Wettst., Mycetinis copelandii (Desjardin) A.W. Wilson & Desjardin, Baeospora myosura (Fr.) Singer, Pleurotus ostreatus (Jacq. ex. fr) Kummer and Volvariella volvacea (Bull. ex. Fr.) Singer. The specimen was subjected to phytochemical screening using gas chromatography mass spectrometer (GCMS) with the view to identify the important volatile constituents. The dried sporocarp was subjected to methanol extraction using a Soxhlet extractor and rotatory evaporator. This led to the identification of 14, 26, 33, 5, 49 and 32 different compounds in L. squarrosulus, A. auricular-judae, M. copelandii, B. myosura, P. ostreatus and V. volvacea respectively. n-Hexadecanoic acid; 9,12-Octadecadienoic acid (Z,Z)- and 2(3H)-Furanone where the most frequently occurring compounds across the studied mushrooms. The identified compound reportedly shows diverse bioactive activities, including antiviral, anticancer, antimicrobial, antioxidant, hypocholesterolemic, anaphylactic, narcotic, neurostimulant, emollient, expectorant, laxative, pesticidal, insecticidal and insectifugal activities. This data may provide baseline information about the bioactive constituents of these species from Nigeria, in providing valuable compounds of substantial medicinal and agricultural importance.

Bioactive compounds, associated health benefits and safety considerations of Moringa oleifera L.: an updated review

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Navnidhi Chhikara ◽  
Amolakdeep Kaur ◽  
Sandeep Mann ◽  
M.K. Garg ◽  
Sajad Ahmad Sofi ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Moringa Oleifera ◽  
Health Benefits ◽  
Industrial Applications ◽  
Vital Role ◽  
Pharmacological Properties ◽  
Bioactive Constituents ◽  
Oxidation Stress ◽  
Medicinal Uses ◽  
Content Type

Purpose The purpose of this paper is to review the nutritional and phytochemical value of Moringa oleifera L., along with health benefits. Moringa oleifera, a highly valued plant grown throughout the world and all parts of tree used in different food formulations, possess industrial and therapeutic uses. This plant is gaining popularity because of its nutrient-rich root, leaves, flowers and fruits, having immense traditional medicinal uses and proved pharmacological properties. 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 Moringa oleifera, bioactive compounds, health benefits, processing and safety were chosen to obtain a database of 1,386 papers. A final database of 70 scientific sources was made after sorting and classifying them according to different criteria based on topic relevance, country of origin and year of publication. Findings The literature reflects that Moringa contains all necessary macro, micro-nutrients and bioactive compounds (terpenoids, polyphenols, flavonoids, glucosinolates, alkaloids, glycosides and carotenoids). Scientific studies illustrate that M. oleifera and its bioactive constituents could play a vital role in the prevention of several chronic and degenerative diseases associated with oxidation stress. The recent upsurge in consumer interest for health foods has opened up new vistas for plant products containing bioactive compounds in different food formulations. Originality/value This paper highlights phytochemicals, pharmacological properties, bio-accessibility, food and industrial applications of Moringa. Moringa pods are traditionally preferred for enlarged liver and spleen, intestinal worms, weakness, neurological disorders and skin disease. A seed is natural and an inexpensive coagulant used to remove organic particles from water.

scholarly journals Algae Bioactive Constituents and Possible Role During COVID-19 Pandemic (A review)

2021 ◽  
Vol 30 (2) ◽  
pp. 16-22
Author(s):  
Sayed Rashad ◽  
Ghadir El-Chaghaby
Keyword(s):  
Bioactive Compounds ◽  
Biological Activities ◽  
Biologically Active ◽  
Bioactive Constituents ◽  
Algae Biomass ◽  
Synthetic Drugs ◽  
Pharmaceutical Applications ◽  
Active Chemical ◽  
Wide Range ◽  
Algal Products

Nowadays, the use of natural bio-products in pharmaceuticals is gaining popularity as safe alternatives to chemicals and synthetic drugs. Algal products are offering a pure, healthy and sustainable choice for pharmaceutical applications. Algae are photosynthetic microorganisms that can survive in different environmental conditions. Algae have many outstanding properties that make them excellent candidate for use in therapeutics. Algae grow in fresh and marine waters and produce in their cells a wide range of biologically active chemical compounds. These bioactive compounds are offering a great source of highly economic bio-products. The present review discusses the phytochemical and bioactive compounds present in algae biomass and their potent biological activities. The review focuses on the use of alga in therapy and their pharmaceutical applications with special reference to the possible preventive and therapeutic role of algae against COVID-19.

scholarly journals Seaweed as a Source of Natural Antioxidants: Therapeutic Activity and Food Applications

2021 ◽  
Vol 2021 ◽  
pp. 1-17
Author(s):  
Yogesh Kumar ◽  
Ayon Tarafdar ◽  
Prarabdh C. Badgujar
Keyword(s):  
Bioactive Compounds ◽  
Functional Foods ◽  
Natural Antioxidants ◽  
Cell Aggregation ◽  
Biologically Active ◽  
Anticancer Properties ◽  
Food Applications ◽  
Broad Variety ◽  
Therapeutic Activities ◽  
Country Specific

Seaweed is a valuable source of bioactive compounds, polysaccharides, antioxidants, minerals, and essential nutrients such as fatty acids, amino acids, and vitamins that could be used as a functional ingredient. The variation in the composition of biologically active compounds in seaweeds depends on the environmental growth factors that make seaweed of the same species compositionally different across the globe. Nevertheless, all seaweeds exhibit extraordinary antioxidant potential which can be harnessed for a broad variety of food applications such as in preparation of soups, pasta, salads, noodles, and other country specific dishes. This review highlights the nutritional and bioactive compounds occurring in different classes of seaweeds while focusing on their therapeutic activities including but not limited to blood cell aggregation, antiviral, antitumor, anti-inflammatory, and anticancer properties. The review also explores the existing and potential application of seaweeds as a source of natural antioxidant in food products. Seaweed-derived compounds have great potential for being used as a supplement in functional foods due to their high stability as well as consumer demand for antioxidant-rich foods.

Health Benefits of Quercetin

2017 ◽  
Vol 2 (2) ◽  
pp. 142 ◽  
Author(s):  
R. Kumar ◽  
S. Vijayalakshmi ◽  
S. Nadanasabapathi
Keyword(s):  
Health Benefits ◽  
Natural Antioxidants ◽  
Black Tea ◽  
Biological Properties ◽  
Biologically Active ◽  
In Vivo Studies ◽  
Agricultural Produce ◽  
Storage Effects

<p>Flavonoids are natural antioxidants derived from plant pigments and commonly found in agricultural produce such as fruits, vegetables, and also in beverages like tea and wine. Quercetin is the most important flavonoid which belongs to the class of flavonol. Quercetin is a vital biologically active compound, which is present in many products, such as onion (<em>Allium cepa</em>), black tea (<em>Camellia sinensis</em>), Broccoli (<em>Brassica oleracea</em> var<em>. italic</em>), and also in red wine and green tea, It is widely used in medicine and pharmaceutics. In particular, it is used for cancer treatment; as it restrains the growth of cancer cells. Earlier some of computational investigations of this molecule were reported in literature, but they were made at low theory level. Quercetin provided many health promoting benefits, like cardiovascular properties, cancer reducing agent, Anti-inflammatory, asthma and many more. That is why the further investigation of this molecule is important. The main important of this review is to understanding of the structure of quercetin and corresponding biological properties of quercetin expressed in vitro studies, absorption is critical, but in vivo studies, better absorbed antioxidant were observed like vitamin C, further reported studies on effect of food processing, health benefits, storage effects, and evaluate its safety and dosage.</p>

scholarly journals Functional Dehydrated Foods for Health Preservation

2018 ◽  
Vol 2018 ◽  
pp. 1-29 ◽  
Author(s):  
R. M. S. C. Morais ◽  
A. M. M. B. Morais ◽  
I. Dammak ◽  
J. Bonilla ◽  
P. J. A. Sobral ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Functional Foods ◽  
Fruits And Vegetables ◽  
Healthy Lifestyle ◽  
Health Benefits ◽  
Bioactive Molecules ◽  
Drying Methods ◽  
Food Ingredients ◽  
Nutritional Health ◽  
Disease Risks

The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.

scholarly journals Potential Health Benefits of Plant Food-Derived Bioactive Components: An Overview

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 839
Author(s):  
Mrinal Samtiya ◽  
Rotimi E. Aluko ◽  
Tejpal Dhewa ◽  
José Manuel Moreno-Rojas
Keyword(s):  
Bioactive Compounds ◽  
Nutritive Value ◽  
Intestinal Barrier ◽  
Biologically Active ◽  
Bioactive Components ◽  
Bioactive Constituents ◽  
Potential Health ◽  
Plant Foods ◽  
Health Promoting ◽  
Bioactive Ingredients

Plant foods are consumed worldwide due to their immense energy density and nutritive value. Their consumption has been following an increasing trend due to several metabolic disorders linked to non-vegetarian diets. In addition to their nutritive value, plant foods contain several bioactive constituents that have been shown to possess health-promoting properties. Plant-derived bioactive compounds, such as biologically active proteins, polyphenols, phytosterols, biogenic amines, carotenoids, etc., have been reported to be beneficial for human health, for instance in cases of cancer, cardiovascular diseases, and diabetes, as well as for people with gut, immune function, and neurodegenerative disorders. Previous studies have reported that bioactive components possess antioxidative, anti-inflammatory, and immunomodulatory properties, in addition to improving intestinal barrier functioning etc., which contribute to their ability to mitigate the pathological impact of various human diseases. This review describes the bioactive components derived from fruit, vegetables, cereals, and other plant sources with health promoting attributes, and the mechanisms responsible for the bioactive properties of some of these plant components. This review mainly compiles the potential of food derived bioactive compounds, providing information for researchers that may be valuable for devising future strategies such as choosing promising bioactive ingredients to make functional foods for various non-communicable disorders.

Edible Mushrooms: Novel Medicinal Agents to Combat Metabolic Syndrome and Associated Diseases

2020 ◽  
Vol 26 (39) ◽  
pp. 4970-4981
Author(s):  
Yu-Tang Tung ◽  
Chun-Hsu Pan ◽  
Yi-Wen Chien ◽  
Hui-Yu Huang
Keyword(s):  
Metabolic Syndrome ◽  
Unsaturated Fatty Acids ◽  
Edible Mushroom ◽  
Biologically Active ◽  
Edible Mushrooms ◽  
Beta Glucan ◽  
Medicinal Mushrooms ◽  
Associated Diseases ◽  
Increased Risk

Metabolic syndrome is an aggregation of conditions and associated with an increased risk of developing diabetes, obesity and cardiovascular diseases (CVD). Edible mushrooms are widely consumed in many countries and are valuable components of the diet because of their attractive taste, aroma, and nutritional value. Medicinal mushrooms are higher fungi with additional nutraceutical attributes having low-fat content and a transisomer of unsaturated fatty acids along with high fiber content, biologically active compounds such as polysaccharides or polysaccharide β-glucans, alkaloids, steroids, polyphenols and terpenoids. In vitro experiments, animal models, and even human studies have demonstrated not only fresh edible mushroom but also mushroom extract that has great therapeutic applications in human health as they possess many properties such as antiobesity, cardioprotective and anti-diabetic effect. They are considered as the unmatched source of healthy foods and drugs. The focus of this report was to provide a concise and complete review of the novel medicinal properties of fresh or dry mushroom and extracts, fruiting body or mycelium and its extracts, fiber, polysaccharides, beta-glucan, triterpenes, fucoidan, ergothioneine from edible mushrooms that may help to prevent or treat metabolic syndrome and associated diseases.

scholarly journals Optimized Supercritical CO2 Extraction Enhances the Recovery of Valuable Lipophilic Antioxidants and Other Constituents from Dual-Purpose Hop (Humulus lupulus L.) Variety Ella

Antioxidants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 918
Author(s):  
Nóra Emilia Nagybákay ◽  
Michail Syrpas ◽  
Vaiva Vilimaitė ◽  
Laura Tamkutė ◽  
Audrius Pukalskas ◽  
...  
Keyword(s):  
Supercritical Co2 ◽  
Antioxidant Properties ◽  
Extraction Yield ◽  
Biologically Active ◽  
High Yield ◽  
Acid Extraction ◽  
Supercritical Co2 Extraction ◽  
Bioactive Constituents ◽  
Total Extract

The article presents the optimization of supercritical CO2 extraction (SFE-CO2) parameters using response surface methodology (RSM) with central composite design (CCD) in order to produce single variety hop (cv. Ella) extracts with high yield and strong in vitro antioxidant properties. Optimized SFE-CO2 (37 MPa, 43 °C, 80 min) yielded 26.3 g/100 g pellets of lipophilic fraction. This extract was rich in biologically active α- and β-bitter acids (522.8 and 345.0 mg/g extract, respectively), and exerted 1481 mg TE/g extract in vitro oxygen radical absorbance capacity (ORAC). Up to ~3-fold higher extraction yield, antioxidant recovery (389.8 mg TE/g pellets) and exhaustive bitter acid extraction (228.4 mg/g pellets) were achieved under the significantly shorter time compared to the commercially used one-stage SFE-CO2 at 10–15 MPa and 40 °C. Total carotenoid and chlorophyll content was negligible, amounting to <0.04% of the total extract mass. Fruity, herbal, spicy and woody odor of extracts could be attributed to the major identified volatiles, namely β-pinene, β-myrcene, β-humulene, α-humulene, α-selinene and methyl-4-decenoate. Rich in valuable bioactive constituents and flavor compounds, cv. Ella hop SFE-CO2 extracts could find multipurpose applications in food, pharmaceutical, nutraceutical and cosmetics industries.

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.

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