Recent Advances in Marine-Based Nutraceuticals and Their Health Benefits

The oceans have been the Earth’s most valuable source of food. They have now also become a valuable and versatile source of bioactive compounds. The significance of marine organisms as a natural source of new substances that may contribute to the food sector and the overall health of humans are expanding. This review is an update on the recent studies of functional seafood compounds (chitin and chitosan, pigments from algae, fish lipids and omega-3 fatty acids, essential amino acids and bioactive proteins/peptides, polysaccharides, phenolic compounds, and minerals) focusing on their potential use as nutraceuticals and health benefits.

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Quinoa (Chenopodium quinoa Willd.) as source of bioactive compounds: a review

Bioactive Compounds in Health and Disease ◽

10.31989/bchd.v2i3.556 ◽

2019 ◽

Vol 2 (3) ◽

pp. 27 ◽

Cited By ~ 3

Author(s):

Blanca Hernández-Ledesma

Keyword(s):

Bioactive Compounds ◽

Health Benefits ◽

Chenopodium Quinoa ◽

Essential Amino Acids ◽

Gastrointestinal Health ◽

Beneficial Effects ◽

Bioactive Proteins ◽

Production And Consumption ◽

Proteins And Peptides

Background: Quinoa (Chenopodium quinoa Willd.) is a pseudocereal traditionally cultivated by Andean cultures which production and consumption has increased worldwide in the last decades. Quinoa was defined as “one of the grains of the 21st century” because of its resistance to extreme environmental conditions and its nutritional and functional properties. In addition to its high content in protein, lipids, fiber, vitamins, and minerals, and its excellent balance of essential amino acids, quinoa contains a plethora of phytochemicals including saponins, phytosterols, phytoecdysteroids, phenolic compounds, polysaccharides, and bioactive proteins and peptides. The recent investigations demonstrating the beneficial effects of these compounds on metabolic, cardiovascular, and gastrointestinal health have made quinoa to gain recognition as a functional food and nutraceutical. This review summarizes the available data on the nutritional and functional role of quinoa emphasizing on the bioactive compounds mainly responsible for the health benefits attributed to this crop. Keywords: quinoa, pseudocereal, nutritional value, bioactive compounds, health benefits

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Antioxidant, Nutraceutical Properties, and Fluorescence Spectral Profiles of Bee Pollen Samples from Different Botanical Origins

Antioxidants ◽

10.3390/antiox9101001 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1001

Author(s):

Daniele Barbieri ◽

Morena Gabriele ◽

Martina Summa ◽

Raffaele Colosimo ◽

Donatella Leonardi ◽

...

Keyword(s):

Amino Acids ◽

Antioxidant Activity ◽

Ex Vivo ◽

Chemical Compounds ◽

Essential Amino Acids ◽

Front Face ◽

Omega 3 ◽

Bee Pollen ◽

Ethanol Extracts

Bee pollen is made by honey bees (Apis Mellifera) from the pollen of plants and flowers and represents an apiary product enriched in essential amino acids, polyphenols, omega-3, and omega-6 fatty acids. This study investigated the botanical origin, micronutrient profile, and antioxidant activity of bee pollen samples (n = 10) harvested in Lucca and Massa Carrara (Tuscany, Italy) between 2016 and 2017. The palynological analysis showed that bee pollen samples were composed of nine botanical families. Front-face fluorescence spectroscopy was performed on bee pollen samples in bulk, without any treatment, and in ethanol extracts to determine the characteristic fluorescent profile and, to identify the main chemical compounds with biological activity. The main chemical compounds detected were polyphenols (mainly flavonoids and phenolic acids), hydro-soluble vitamins (B2, B3, B6, and B9), amino acids, and pigments. Furthermore, the antioxidant activity was investigated, and one of the two Viburnum pollens resulted in the highest polyphenols and flavonoids content (20.15 ± 0.15 mg GAE/g fw and 23.46 ± 0.08 mg CE/g fw, respectively). However, Prunus and Eucalyptus families showed the highest in vitro (190.27 ± 8.30 µmol Fe2+/g) and ex vivo (54.61 ± 8.51 CAA unit) antioxidant capacity, respectively. These results suggested that Tuscan bee pollen, depending on the botanical family, is rich in essential nutrients and potential nutraceutical product.

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Mental health benefits of omega-3 fatty acids may be mediated by improvements in cerebral vascular function

Bioscience Hypotheses ◽

10.1016/j.bihy.2008.02.003 ◽

2008 ◽

Vol 1 (2) ◽

pp. 103-108 ◽

Cited By ~ 37

Author(s):

N. Sinn ◽

P.R.C. Howe

Keyword(s):

Mental Health ◽

Fatty Acids ◽

Vascular Function ◽

Health Benefits ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Mental Health Benefits ◽

Cerebral Vascular

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Functional properties of whey, whey components, and essential amino acids: mechanisms underlying health benefits for active people (review)

The Journal of Nutritional Biochemistry ◽

10.1016/s0955-2863(03)00030-5 ◽

2003 ◽

Vol 14 (5) ◽

pp. 251-258 ◽

Cited By ~ 217

Author(s):

Ewan Ha ◽

Michael B. Zemel

Keyword(s):

Amino Acids ◽

Functional Properties ◽

Health Benefits ◽

Essential Amino Acids

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POTENCY OF AMINO ACIDS AS SAVORY FRACTION FROM VEGETABLE BROTH OF MUNG BEANS (Phaseolus radiatus L.) THROUGH BRINE FERMENTATION BY Rhizopus-C1

Indonesian Journal of Chemistry ◽

10.22146/ijc.21553 ◽

2010 ◽

Vol 9 (2) ◽

pp. 339-346

Author(s):

Agustine Susilowati ◽

Aspiyanto Aspiyanto ◽

Sri Moerniati ◽

Yati Maryati

Keyword(s):

Amino Acids ◽

Total Protein ◽

Soluble Protein ◽

Essential Amino Acids ◽

Optimal Time ◽

Fermentation Products ◽

Fermentation Time ◽

Semi Solid ◽

Rhizopus Sp ◽

Potential Use

Amino acids produced through brine fermentation of mung beans (Phaseolus radiatus sp) by inoculum of Rhizopus-C1 at room temperature for 0, 2, 4, 6, 8, 10, and 12 weeks, respectively had a potential use as savory fraction for seasoning agent. The objective of this experiment was to find out characteristic of produced amino acids and composition of fermentation products relating with proteolitic and amylolitic activities of Rhizopus-C1. The result of experiment showed that the length of fermentation time would increase intensity of savory taste and cloudy color, and increase total protein, soluble protein, and N-amino concentrations, decrease water, while fat concentration was constant. Fermentation of 10 weeks was optimal time to get crude broth with concentrations of total protein of 9.5622%, soluble protein of 8.5 mg/g, N-amino of 5.6 mg/g, fat of 0.2802%, water of 40.7189%, Volatile Reduction Substances (VRS) of 90 µeq/g, and reduction sugar of 672.5 mg/mL. Kinds of dominant non-essential amino acids produced were glutamic acid (1.014%), and aspartic acid (0.507 %), while essential amino acids were lysine (0.474%), and isoleucine (0.644%). The other of amino acids were resulted with concentration of 0.211 - 0.345%, such as leucine, arginine, serine, glycine, histidine, alanine, proline, tyrosine, valine, methionine, cystine, threonine, and phenilalanine. Visually, crude vegetable broth produced through brine fermentation of mung beans by Rhizopus sp-C1 was semi solid, brownish color, rather fatty, salty, and enough strong savory taste. Keywords: Amino acids, brine fermentation, mung beans broth, Rhizopus-C1, savory fraction

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Nutrient composition and bioaccumulation of an edible aquatic insect, Pantala sp. (Odonata: Libellulidae) from the rice field

10.1101/2021.12.26.474203 ◽

2021 ◽

Author(s):

Witwisitpong Maneechan ◽

Taeng On Prommi

Keyword(s):

Amino Acids ◽

Inductively Coupled Plasma ◽

High Performance ◽

Aquatic Insect ◽

Essential Amino Acids ◽

Human Consumption ◽

Omega 3 ◽

Icp Oes ◽

Toxic Heavy Metals ◽

Total Carbohydrate

Numerous edible aquatic insects have unanticipated nutraceutical potential and are consumed in a variety of Thai locations. The proximate composition, amino acid, fatty acid, mineral, and heavy metal content of Pantala sp. (Odonata: Libellulidae) aquatic edible nymphs were determined using standard analytical methods in this study. Pantala sp. had a proximate protein content of 445.14±0.04%, a fat content of 4.93±0.05%, an ash content of 5.24±0.03%, a moisture content of 35.11±0.09%, and a total carbohydrate content of 9.60±0.11%. Total energy was 263.25±0.20 kcal/100 g, with fat energy accounting for 44.37±0.43 kcal/100 g. Inductively Coupled Plasma-Optical Emission Spectroscopy (ICP-OES) analysis revealed that this insect was high in phosphorus, iron, and copper for human consumption. In comparison to other edible insects studied, they were also excellent calcium sources. Agilent 7890B Gas Chromatograph (GC) analysis revealed that it contains 236.67 mg/100g of omega-3 and 523.32 mg/100g of omega-6. While the amino acids examined using High Performance liquid Chromatography contained all essential amino acids. ICP-OES was used to determine the levels of cadmium (Cd), lead (Pb), and arsenic (As). Pantala sp. had the highest concentration of As (average = 2.827 ± 0.289 mg kg -1 ), followed by Cd (0.164 ± 0.007 mg kg -1 ) and Pb (0.158 ± 0.015 mg kg -1 ). Although the insects have nutraceutical potential, they also have toxic heavy metals in trace amounts, with the exception of As. This work could serve as a nutritional reference for local consumers interested in entomophagy.

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The process for the production of high phospholipid containing eicosanoids and soluble oligopeptides from the Oyster. sp.

Tạp chí Khoa học và Công nghệ Biển ◽

10.15625/1859-3097/15790 ◽

2020 ◽

Vol 20 (4) ◽

pp. 469-474

Author(s):

Le Thi Thanh Tra ◽

Tran Quoc Toan ◽

Dao Thi Kim Dung ◽

Pham Quoc Long

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Economic Value ◽

Health Benefits ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Potential Source ◽

Export Product

Oysters could be found in seashore and estuarine areas and is regarded as a valuable export product with high economic value. In addition, the oysters could serve as an efficient assimilator of nutrients and potential source of polyunsaturated fatty acids (PUFA), mainly omega-3 fatty acids, which have been found to be responsible for a wide array of health benefits. In this paper, we report a process for the production of high phospholipid containing eicosanoids and soluble oligopeptides from the Oyster. sp. This result shows phospholipid layer containing high eicosanoids with 34.4% and soluble oligopeptides containing 8 essential acid amides. 19.53 g histidine per 100 g oligopeptides pointed out that hydrolyzed oysters are highly nutritional and valuable pharmacological products.

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