scholarly journals Bioactive Peptides and Dietary Polyphenols: Two Sides of the Same Coin

Molecules ◽  
2020 ◽  
Vol 25 (15) ◽  
pp. 3443
Author(s):  
Rosa Pérez-Gregorio ◽  
Susana Soares ◽  
Nuno Mateus ◽  
Victor de Freitas
Keyword(s):  
Bioactive Compounds ◽  
Food Processing ◽  
Bioactive Peptides ◽  
Biological Function ◽  
Critical Factor ◽  
Dietary Polyphenols ◽  
Food Components ◽  
Peptide Interactions ◽  
Health Promoting ◽  
Two Sides

The call for health-promoting nutraceuticals and functional foods containing bioactive compounds is growing. Among the great diversity of functional phytochemicals, polyphenols and, more recently, bioactive peptides have stood out as functional compounds. The amount of an ingested nutrient able to reach the bloodstream and exert the biological activity is a critical factor, and is affected by several factors, such as food components and food processing. This can lead to unclaimed interactions and/or reactions between bioactive compounds, which is particularly important for these bioactive compounds, since some polyphenols are widely known for their ability to interact and/or precipitate proteins/peptides. This review focuses on this important topic, addressing how these interactions could affect molecules digestion, absorption, metabolism and (biological)function. At the end, it is evidenced that further research is needed to understand the true effect of polyphenol-bioactive peptide interactions on overall health outcomes.

scholarly journals Valorization of Bio-Residues from the Processing of Main Portuguese Fruit Crops: From Discarded Waste to Health Promoting Compounds

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2624
Author(s):  
Liege A. Pascoalino ◽  
Filipa S. Reis ◽  
Miguel A. Prieto ◽  
João C. M. Barreira ◽  
Isabel C. F. R. Ferreira ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Food Processing ◽  
Antimicrobial Agents ◽  
Chemical Constituents ◽  
Low Cost ◽  
Current Evidence ◽  
Fruit Crops ◽  
Potential Sources ◽  
Potential Applications ◽  
Health Promoting

Food processing generates a large amount of bio-residues, which have become the focus of different studies aimed at valorizing this low-cost source of bioactive compounds. High fruit consumption is associated with beneficial health effects and, therefore, bio-waste and its constituents arouse therapeutic interest. The present work focuses on the main Portuguese fruit crops and revises (i) the chemical constituents of apple, orange, and pear pomace as potential sources of functional/bioactive compounds; (ii) the bioactive evidence and potential therapeutic use of bio-waste generated in the processing of the main Portuguese fruit crops; and (iii) potential applications in the food, nutraceutical, pharmaceutical, and cosmetics industries. The current evidence of the effect of these bio-residues as antioxidant, anti-inflammatory, and antimicrobial agents is also summarized. Conclusions of the revised data are that these bio-wastes hold great potential to be employed in specific nutritional and pharmaceutical applications.

scholarly journals In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3480
Author(s):  
Adriana Maite Fernández-Fernández ◽  
Eduardo Dellacassa ◽  
Tiziana Nardin ◽  
Roberto Larcher ◽  
Adriana Gámbaro ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Total Phenol Content ◽  
No Production ◽  
Food Ingredient ◽  
Potential Health ◽  
Raw264.7 Macrophages ◽  
In Vitro Bioaccessibility ◽  
Health Promoting ◽  
Orange Pomace

The present investigation aimed to provide novel information on the chemical composition and in vitro bioaccessibility of bioactive compounds from raw citrus pomaces (mandarin varieties Clemenule and Ortanique and orange varieties Navel and Valencia). The effects of the baking process on their bioaccessibility was also assessed. Samples of pomaces and biscuits containing them as an ingredient were digested, mimicking the human enzymatic oral gastrointestinal digestion process, and the composition of the digests were analyzed. UHPLC-MS/MS results of the citrus pomaces flavonoid composition showed nobiletin, hesperidin/neohesperidin, tangeretin, heptamethoxyflavone, tetramethylscutellarein, and naringin/narirutin. The analysis of the digests indicated the bioaccessibility of compounds possessing antioxidant [6.6–11.0 mg GAE/g digest, 65.5–97.1 µmol Trolox Equivalents (TE)/g digest, and 135.5–214.8 µmol TE/g digest for total phenol content (TPC), ABTS, and ORAC-FL methods, respectively; significant reduction (p < 0.05) in Reactive Oxygen Species (ROS) formation under tert-butyl hydroperoxide (1 mM)-induced conditions in IEC-6 and CCD-18Co cells when pre-treated with concentrations 5–25 µg/mL of the digests], anti-inflammatory [significant reduction (p < 0.05) in nitric oxide (NO) production in lipopolysaccharide (LPS)-induced RAW264.7 macrophages], and antidiabetic (IC50 3.97–11.42 mg/mL and 58.04–105.68 mg/mL for α-glucosidase and α-amylase inhibition capacities) properties in the citrus pomaces under study. In addition, orange pomace biscuits with the nutrition claims “no-added sugars” and “source of fiber”, as well as those with good sensory quality (6.9–6.7, scale 1–9) and potential health promoting properties, were obtained. In conclusion, the results supported the feasibility of citrus pomace as a natural sustainable source of health-promoting compounds such as flavonoids. Unfractionated orange pomace may be employed as a functional food ingredient for reducing the risk of pathophysiological processes linked to oxidative stress, inflammation, and carbohydrate metabolism, such as diabetes, 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.

scholarly journals Going “Green” in the Prevention and Management of Atherothrombotic Diseases: The Role of Dietary Polyphenols

2021 ◽  
Vol 10 (7) ◽  
pp. 1490
Author(s):  
Ana Reis ◽  
Sara Rocha ◽  
Victor de Freitas
Keyword(s):  
Risk Factors ◽  
Fruits And Vegetables ◽  
Current Knowledge ◽  
Cholesterol Biosynthesis ◽  
Dietary Polyphenols ◽  
Nutritional Strategy ◽  
Flavonoid Intake ◽  
Health Promoting ◽  
Socio Economic Impact ◽  
The Impact

During the 20th century processed and ready-to-eat foods became routinely consumed resulting in a sharp rise of fat, salt, and sugar intake in people’s diets. Currently, the global incidence of obesity, raised blood lipids, hypertension, and diabetes in an increasingly aged population contributes to the rise of atherothrombotic events and cardiovascular diseases (CVD) mortality. Drug-based therapies are valuable strategies to tackle and help manage the socio-economic impact of atherothrombotic disorders though not without adverse side effects. The inclusion of fresh fruits and vegetables rich in flavonoids to human diets, as recommended by WHO offers a valuable nutritional strategy, alternative to drug-based therapies, to be explored in the prevention and management of atherothrombotic diseases at early stages. Though polyphenols are mostly associated to color and taste in foods, food flavonoids are emerging as modulators of cholesterol biosynthesis, appetite and food intake, blood pressure, platelet function, clot formation, and anti-inflammatory signaling, supporting the health-promoting effects of polyphenol-rich diets in mitigating the impact of risk factors in atherothrombotic disorders and CVD events. Here we overview the current knowledge on the effect of polyphenols particularly of flavonoid intake on the atherothrombotic risk factors and discuss the caveats and challenges involved with current experimental cell-based designs.

scholarly journals Seasonal Variation of Health-Promoting Bioactives in Broccoli and Methyl-Jasmonate Pre-Harvest Treatments to Enhance Their Contents

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1371 ◽  
Author(s):  
Vanesa Nuñez-Gómez ◽  
Nieves Baenas ◽  
Inma Navarro-González ◽  
Javier García-Alonso ◽  
Diego A. Moreno ◽  
...  
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Phenolic Compounds ◽  
Methyl Jasmonate ◽  
Bioactive Compounds ◽  
High Performance ◽  
Total Phenolic ◽  
Diode Array ◽  
Total Carotenoids ◽  
Health Promoting

Broccoli is a source of bioactive compounds that provide an important nutritional value. The content of these compounds can vary depending on agronomic and environmental conditions, as well as on elicitation. In this study, three crop trials were carried out to evaluate the effects of the cultivation season, the application of different dosages of methyl-jasmonate (MeJA) on the overall quality and on the total content of bioactive compounds of ‘Parthenon’ broccoli cultivated under the field conditions of southeastern Spain. Color parameters, chlorophyll content, total phenolic compounds, total flavonoids and antioxidant activity were measured to evaluate the overall quality. Moreover, individual carotenoids, phenolic compounds and glucosinolates were evaluated by high performance liquid chromatography with diode array detection (HPLC-DAD) and high performance liquid chromatography equipped with diode array detector coupled to mass spectrometer using electro spray ionization (HPLC-DAD-ESI/MSn). The content of total carotenoids, phenolic compounds and glucosinolates were higher in autumn compared with spring, showing increases of 2.8-fold, 2-fold and 1.2-fold, respectively. Moreover, a double application of MeJA increased the contents of total carotenoids, phenolic compounds and glucosinolates by 22%, 32% and 39%, respectively, relative to the untreated samples. Considering our results, the controlled and timely application of 250 µM MeJA to the aerial parts of the plants four days before harvest, on two consecutive days, seems to be a valid agronomic strategy to improve the health-promoting capacity of Parthenon broccoli, without compromising its overall quality.

scholarly journals PSIX-19 The impact of piglet nursing location along the sow udder line on piglet gain and subsequent weaning weight

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 183-184
Author(s):  
Shannon L Dierking ◽  
Harold J Monegue ◽  
Merlin D Lindemann
Keyword(s):  
Weight Gain ◽  
Litter Size ◽  
Biological Function ◽  
Critical Factor ◽  
Lactation Period ◽  
Weaning Weight ◽  
Nutrient Density ◽  
And Performance ◽  
The Impact ◽  
Gland Development

Abstract Piglet weaning weight is a critical factor that influences post-weaning growth and performance. Weaning weight is a function of birth weight and the amount and nutrient density of the milk consumed during lactation. Milk production is influenced by sow mammary gland development and diet consumption but may also be a biological function of teat location along the udder line. The objective of this study was then to determine the effects of piglet nursing location along the udder on overall piglet gain and weaning weight. A total of 1,078 individual piglets were observed during the nursing period at three time points during lactation. The teat pairs along the udder line were labeled from anterior to posterior (1-7, respectively) to define nursing location. At the end of the lactation period, the observed piglet nursing location was evaluated for both actual weaning weight and overall piglet weight gain during lactation. Data were evaluated by analysis of variance with the statistical model utilizing litter size as a covariate. As expected, when litter size was utilized as a covariate, there was a significant effect on piglet weaning weight (P &lt; 0.0001), and there was both a linear and quadratic effect of location (L, P &lt; 0.0001; Q, P = 0.0009) on both weaning weight and lactation piglet gain. Heavier piglets were weaned from more anterior teats (teat pairs 1-4), with the numerically heaviest piglets weaned from teat pair 4 (6.12 kg), with the lowest weight piglets being weaned from teat pair 7 (5.17 kg). Piglet weight gain during lactation was impacted by litter size (P &lt; 0.0001), but nursing location did not affect lactation weight gain (P = 0.57). Due to the differences in piglet weights at weaning, it can be concluded that piglet nursing location influences overall piglet weaning weight.

scholarly journals Chemical Diversity and Biological Activity of Secondary Metabolites Isolated from Indonesian Marine Invertebrates

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 1898
Author(s):  
Fauzia Izzati ◽  
Mega Ferdina Warsito ◽  
Asep Bayu ◽  
Anggia Prasetyoputri ◽  
Akhirta Atikana ◽  
...  
Keyword(s):  
Natural Products ◽  
Bioactive Compounds ◽  
Marine Natural Products ◽  
Biological Function ◽  
Marine Invertebrates ◽  
Biological Activities ◽  
Structural Diversity ◽  
Chemical Diversity ◽  
Soft Corals ◽  
High Chemical

Marine invertebrates have been reported to be an excellent resource of many novel bioactive compounds. Studies reported that Indonesia has remarkable yet underexplored marine natural products, with a high chemical diversity and a broad spectrum of biological activities. This review discusses recent updates on the exploration of marine natural products from Indonesian marine invertebrates (i.e., sponges, tunicates, and soft corals) throughout 2007–2020. This paper summarizes the structural diversity and biological function of the bioactive compounds isolated from Indonesian marine invertebrates as antimicrobial, antifungal, anticancer, and antiviral, while also presenting the opportunity for further investigation of novel compounds derived from Indonesian marine invertebrates.

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.

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