scholarly journals Marine Health-Promoting Compounds: Recent Trends for Their Characterization and Human Applications

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3100
Author(s):  
Eva Quitério ◽  
Cristina Soares ◽  
Ricardo Ferraz ◽  
Cristina Delerue-Matos ◽  
Clara Grosso
Keyword(s):  
Human Health ◽  
Biologically Active ◽  
Chemical Degradation ◽  
Potential Health ◽  
Beneficial Effects ◽  
Degradation Reactions ◽  
Food And Feed ◽  
Health Promoting ◽  
Marine Compounds ◽  
Valuable Compounds

Seaweeds represent a rich source of biologically active compounds with several applications, especially in the food, cosmetics, and medical fields. The beneficial effects of marine compounds on health have been increasingly explored, making them an excellent choice for the design of functional foods. When studying marine compounds, several aspects must be considered: extraction, identification and quantification methods, purification steps, and processes to increase their stability. Advanced green techniques have been used to extract these valuable compounds, and chromatographic methods have been developed to identify and quantify them. However, apart from the beneficial effects of seaweeds for human health, these natural sources of bioactive compounds can also accumulate undesirable toxic elements with potential health risks. Applying purification techniques of extracts from seaweeds may mitigate the amount of excessive toxic components, ensuring healthy and safer products for commercialization. Furthermore, limitations such as stability and bioavailability problems, chemical degradation reactions during storage, and sensitivity to oxidation and photo-oxidation, need to be overcome using, for example, nanoencapsulation techniques. Here we summarize recent advances in all steps of marine products identification and purification and highlight selected human applications, including food and feed applications, cosmetic, human health, and fertilizers, among others.

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

Plants ◽  
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.

Potential Risks and Benefits of Phytoestrogen-Rich Diets

2003 ◽  
Vol 73 (2) ◽  
pp. 120-126 ◽  
Author(s):  
Cassidy
Keyword(s):  
Biological Effects ◽  
Physiological Role ◽  
Intestinal Bacteria ◽  
Optimal Dose ◽  
Biologically Active ◽  
Pharmacokinetic Data ◽  
Potential Health ◽  
Beneficial Effects ◽  
Age Related

Interest in the physiological role of bioactive compounds present in plants has increased dramatically over the last decade. Of particular interest in relation to human health are the class of compounds known as the phytoestrogens, which embody several groups of non-steroidal oestrogens including isoflavones & lignans that are widely distributed within the plant kingdom. Data from animal and in vitro studies provide plausible mechanisms to explain how phytoestrogens may influence hormone dependent states, but although the clinical application of diets rich in these oestrogen mimics is in its infancy, data from preliminary studies suggest potential beneficial effects of importance to health. Phytoestrogens are strikingly similar in chemical structure to the mammalian oestrogen, oestradiol, and bind to oestrogen receptors (ER) with a preference for the more recently described ERb. This suggests that these compounds may exert tissue specific effects. Numerous other biological effects independent of the ER (e.g. antioxidant capacity, antiproliferative and antiangiogenic effects) have been ascribed to these compounds. Whether phytoestrogens have any biological activity in humans, either hormonal or non hormonal is a contentious issue and there is currently a paucity of data on human exposure. Much of the available data on the absorption and metabolism of dietary phytoestrogens is of a qualitative nature; it is known that dietary phytoestrogens are metabolised by intestinal bacteria, absorbed, conjugated in the liver, circulated in plasma and excreted in urine. Recent studies have addressed quantitatively what happens to isoflavones following ingestion – with pure compound and stable isotope data to compliment recent pharmacokinetic data for soy foods. The limited studies conducted so far in humans clearly confirm that soya isoflavones can exert hormonal effects. These effects may be of benefit in the prevention of many of the common diseases observed in Western populations (such as breast cancer, prostate cancer, menopausal symptoms, osteoporosis) where the diet is typically devoid of these biologically active naturally occurring compounds. However since biological effects are dependent on many factors including dose, duration of use, protein binding affinity, individual metabolism and intrinsic oestrogenic state, further clinical studies are necessary to determine the potential health effects of these compounds in specific population groups. However we currently know little about age related differences in exposure to these compounds and there are few guidelines on optimal dose for specific health outcomes.

scholarly journals Nutraceuticals in Human Health

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 370 ◽  
Author(s):  
Alessandra Durazzo ◽  
Massimo Lucarini ◽  
Antonello Santini
Keyword(s):  
Clinical Trials ◽  
Health Status ◽  
Human Health ◽  
Biologically Active ◽  
Bioactive Components ◽  
Special Issue ◽  
Concerted Action ◽  
Beneficial Effects ◽  
Wide Range ◽  
Efficacy Studies

The combined and concerted action of nutrient and biologically active compounds is flagged as an indicator of a “possible beneficial role” for health. The use and applications of bioactive components cover a wide range of fields, in particular the nutraceuticals. In this context, the Special Issue entitled “Nutraceuticals in Human Health” is focused on the all aspects around the nutraceuticals, ranging from analytical aspects to clinical trials, from efficacy studies to beneficial effects on health status.

scholarly journals Comparison of the Content of Selected Bioactive Components and Antiradical Properties in Yoghurts Enriched with Chia Seeds (Salvia hispanica L.) and Chia Seeds Soaked in Apple Juice

Antioxidants ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 1989
Author(s):  
Beata Drużyńska ◽  
Rafał Wołosiak ◽  
Monika Grzebalska ◽  
Ewa Majewska ◽  
Marta Ciecierska ◽  
...  
Keyword(s):  
Apple Juice ◽  
Antioxidant Properties ◽  
Rich Source ◽  
Biologically Active ◽  
High Biological Activity ◽  
Beneficial Effects ◽  
Health Promoting ◽  
Bioactive Ingredients ◽  
Conventional Foods ◽  
Salvia Hispanica L

Due to the fact that consumers are looking for new, health-promoting products, there is a growing interest in various ingredients with a high biological activity that could enrich conventional foods. As is known, chia seeds are a rich source of various health-promoting compounds. The objective of this study was to determine the content of selected biologically active compounds and their antioxidant properties by means of DPPH●, ABTS+●, and the ability to chelate Fe (II) ions in chia seeds and yoghurts with the addition of these seeds and seeds soaked in apple juice. It was found that chia seeds are a rich source of bioactive ingredients with beneficial effects on human health—especially polyphenols. All the extracts showed antioxidant properties against the radicals used. The addition of seeds to yoghurt contributed to the presence of polyphenols, while soaking in apple juice resulted in a higher content of polyphenols in yoghurts. The enriched yoghurt extracts showed antioxidant properties against DPPH radicals and the ability to chelate Fe (II) ions. The addition of seeds soaked in apple juice significantly influenced the antioxidant activity against ABTS radicals. The addition of seeds (plain and soaked) did not cause significant changes in the pH of the yoghurts.

scholarly journals Comparative In Vitro Antioxidant Capacity and Terpenoid Profiling of Pumpkin Fruit Pulps from a Serbian Cucurbita maxima and Cucurbita moschata Breeding Collection

Antioxidants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 1580
Author(s):  
Milorad Miljić ◽  
Gabriele Rocchetti ◽  
Sanja Krstić ◽  
Aleksandra Mišan ◽  
Milka Brdar-Jokanović ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Human Health ◽  
Carotenoid Content ◽  
Cucurbita Moschata ◽  
Cucurbita Maxima ◽  
Potential Health ◽  
Beneficial Effects ◽  
Orbitrap Mass Spectrometry ◽  
Marker Compounds

Pumpkin is considered a healthy and functional food. The consumption of pumpkins and pumpkin-based foods has been shown to confer several beneficial effects on human health due to their antioxidant capacity and terpenoid content. Consequently, this study aimed to characterize the in vitro antioxidant capacity (using FRAP and ABTS assays), terpenoid profile (using an untargeted lipidomics approach via high-resolution UHPLC-Orbitrap mass spectrometry), and carotenoid content (by HPLC-DAD) in pumpkin fruit pulp from accessions differing for species (11 Cucurbita maxima and 9 Cucurbita moschata), cultivar, and origin, belonging to a Serbian breeding collection. These accessions are candidates for inclusion within programs intended to improve pumpkin fruit quality. The results obtained in this work allowed us to highlight the best marker compounds, discriminating both the region of accession collection or breeding (“origin”) and the plant species. Furthermore, our findings have helped to identify the most suitable antioxidant-rich varieties to select for national breeding programs for improving human health. These findings provide valuable information to the overall current understanding of the potential health benefits of pumpkins and the discriminant triterpenoids underlying the C. maxima and C. moschata accessions investigated here, which include those of Serbian and non-Serbian origin.

scholarly journals An overview of phytochemicals and potential health-promoting properties of black walnut

RSC Advances ◽  
2020 ◽  
Vol 10 (55) ◽  
pp. 33378-33388
Author(s):  
Danh C. Vu ◽  
Trang H. D. Nguyen ◽  
Thi L. Ho
Keyword(s):  
Fatty Acids ◽  
Human Health ◽  
Bioactive Compounds ◽  
Unsaturated Fatty Acids ◽  
Black Walnut ◽  
Potential Health ◽  
Health Promoting

Black walnut contains a diverse mixture of bioactive compounds, including phenolics, phytosterols, unsaturated fatty acids, and tocopherols potentially important to human health.

scholarly journals Microalgae Encapsulation Systems for Food, Pharmaceutical and Cosmetics Applications

Marine Drugs ◽  
2020 ◽  
Vol 18 (12) ◽  
pp. 644
Author(s):  
Marta V. Vieira ◽  
Lorenzo M. Pastrana ◽  
Pablo Fuciños
Keyword(s):  
Protective Layer ◽  
Biologically Active ◽  
Pharmacological Activities ◽  
Coating Materials ◽  
Beneficial Effects ◽  
Microalgae Biomass ◽  
Prevention And Treatment ◽  
Cosmetic Formulations ◽  
Health Promoting ◽  
Materials Used

Microalgae are microorganisms with a singular biochemical composition, including several biologically active compounds with proven pharmacological activities, such as anticancer, antioxidant and anti-inflammatory activities, among others. These properties make microalgae an interesting natural resource to be used as a functional ingredient, as well as in the prevention and treatment of diseases, or cosmetic formulations. Nevertheless, natural bioactives often possess inherent chemical instability and/or poor solubility, which are usually associated with low bioavailability. As such, their industrial potential as a health-promoting substance might be severely compromised. In this context, encapsulation systems are considered as a promising and emerging strategy to overcome these shortcomings due to the presence of a surrounding protective layer. Diverse systems have already been reported in the literature for natural bioactives, where some of them have been successfully applied to microalgae compounds. Therefore, this review focuses on exploring encapsulation systems for microalgae biomass, their extracts, or purified bioactives for food, pharmaceutical, and cosmetic purposes. Moreover, this work also covers the most common encapsulation techniques and types of coating materials used, along with the main findings regarding the beneficial effects of these systems.

scholarly journals Application of Analytical Chemistry to Foods and Food Technology

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1296
Author(s):  
Daniele Naviglio ◽  
Monica Gallo
Keyword(s):  
Analytical Chemistry ◽  
Human Health ◽  
Human Body ◽  
Biologically Active ◽  
Food Technology ◽  
Beneficial Effects ◽  
Vital Functions ◽  
Food Matrices ◽  
Functional Components

Foods are a mixture of substances capable of supplying the human body with nutrients, which, once metabolized, are used mainly for the production of energy, heat, replenishment, and growth material for organs and tissues, ensuring the normal performance of vital functions necessary for growth of the human body. Therefore, the study of the chemical composition of foods and the properties of their constituents helps to define their nutritional and commodity values. Furthermore, it allows for evaluation of the chemical modifications that the constituents of the food undergo following the treatments (Food Technology) to which they are subjected. Analytical chemistry is the branch of chemistry based on the qualitative and quantitative determination of compounds present in a sample under examination. Therefore, through its application, it is possible to determine the quality of a product and/or its nutritional value, reveal adulterations, identify the presence of xenobiotic substances potentially harmful to human health (heavy metals, IPA, pharmaceuticals, etc.). Furthermore, some foods, in particular those of plant origin, contain numerous substances, secondary metabolites, with huge beneficial effects for human health. These functional components can be taken both through a correct diet, but also obtained from different food matrices by technological or biotechnological processes for the formulation of both functional foods and/or nutraceutical products. This Special Issue brings together 10 original studies and two comprehensive reviews on the above topics, in particular: (i) processes of extraction, identification, and characterization of biologically active compounds from different food matrices, (ii) overview of the main techniques applied for the determination of food colors, (iii) newer and greener solid-liquid extraction techniques.

scholarly journals A Novel Promising Frontier for Human Health: The Beneficial Effects of Nutraceuticals in Cardiovascular Diseases

2020 ◽  
Vol 21 (22) ◽  
pp. 8706
Author(s):  
Albino Carrizzo ◽  
Carmine Izzo ◽  
Maurizio Forte ◽  
Eduardo Sommella ◽  
Paola Di Pietro ◽  
...  
Keyword(s):  
Cardiovascular Diseases ◽  
Human Health ◽  
Molecular Mechanisms ◽  
Cardiovascular Health ◽  
Public Health Problem ◽  
Cardiovascular Effects ◽  
Beneficial Effects ◽  
Significant Public Health ◽  
Health Promoting ◽  
The Individual

Cardiovascular diseases (CVDs) such as hypertension, atherosclerosis, myocardial infarction, and diabetes are a significant public health problem worldwide. Although several novel pharmacological treatments to reduce the progression of CVDs have been discovered during the last 20 years, the better way to contain the onset of CVDs remains prevention. In this regard, nutraceuticals seem to own a great potential in maintaining human health, exerting important protective cardiovascular effects. In the last years, there has been increased focus on identifying natural compounds with cardiovascular health-promoting effects and also to characterize the molecular mechanisms involved. Although many review articles have focused on the individual natural compound impact on cardiovascular diseases, the aim of this manuscript was to examine the role of the most studied nutraceuticals, such as resveratrol, cocoa, quercetin, curcumin, brassica, berberine and Spirulina platensis, on different CVDs.

scholarly journals Cocoa Polyphenols: Can We Consider Cocoa and Chocolate as Potential Functional Food?

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Djurdjica Ackar ◽  
Kristina Valek Lendić ◽  
Marina Valek ◽  
Drago Šubarić ◽  
Borislav Miličević ◽  
...  
Keyword(s):  
Human Health ◽  
Functional Food ◽  
Scientific Literature ◽  
Folk Medicine ◽  
Health Benefits ◽  
Dark Chocolate ◽  
Potential Health ◽  
Beneficial Effects ◽  
Short Overview ◽  
Anti Inflammatory

Chocolate has been consumed as confection, aphrodisiac, and folk medicine for many years before science proved its potential health benefiting effects. Main compounds of cocoa and chocolate which contribute to human health are polyphenols that act as antioxidants and have potential anti-inflammatory, cardioprotective, antihepatotoxic, antibacterial, antiviral, antiallergenic, and anticarcinogenic properties. This paper gives a short overview of scientific literature regarding cocoa polyphenols and influence of cocoa and chocolate on human health. Although research on health benefits of dark chocolate and cocoa is quite extensive nowadays and shows potentially beneficial effects of dark chocolate and cocoa, there are still lots of unknowns and some controversies. This is obviously an area that needs more research in order to determine factual influence of chocolate on health.

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