scholarly journals Potential of Nanonutraceuticals in Increasing Immunity

Nanomaterials ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 2224 ◽  
Author(s):  
Josef Jampilek ◽  
Katarina Kralova
Keyword(s):  
Immune Responses ◽  
Human Health ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Health Claim ◽  
Current State ◽  
Turbulent Times ◽  
Health Promoting ◽  
Positive Effect ◽  
Active Substances

Nutraceuticals are defined as foods or their extracts that have a demonstrably positive effect on human health. According to the decision of the European Food Safety Authority, this positive effect, the so-called health claim, must be clearly demonstrated best by performed tests. Nutraceuticals include dietary supplements and functional foods. These special foods thus affect human health and can positively affect the immune system and strengthen it even in these turbulent times, when the human population is exposed to the COVID-19 pandemic. Many of these special foods are supplemented with nanoparticles of active substances or processed into nanoformulations. The benefits of nanoparticles in this case include enhanced bioavailability, controlled release, and increased stability. Lipid-based delivery systems and the encapsulation of nutraceuticals are mainly used for the enrichment of food products with these health-promoting compounds. This contribution summarizes the current state of the research and development of effective nanonutraceuticals influencing the body’s immune responses, such as vitamins (C, D, E, B12, folic acid), minerals (Zn, Fe, Se), antioxidants (carotenoids, coenzyme Q10, polyphenols, curcumin), omega-3 fatty acids, and probiotics.

COVID-19 and nutritional deficiency: a review of existing knowledge

2021 ◽  
Vol 42 (1) ◽  
pp. 77-85
Author(s):  
Meghana Muthuvattur Pallath ◽  
Ashok Kumar Ahirwar ◽  
Satyendra Chandra Tripathi ◽  
Priyanka Asia ◽  
Apurva Sakarde ◽  
...  
Keyword(s):  
Immune Responses ◽  
Viral Infection ◽  
Close Contact ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Antibody Affinity ◽  
Global Pandemic ◽  
Underlying Diseases ◽  
Pro Inflammatory Cytokines

Abstract COVID-19 has resulted in an ongoing global pandemic, which spread largely among people who have had close contact with the infected person. The immunopathology of the SARS-CoV-2 virus includes the production of an excess amount of pro-inflammatory cytokines “a cytokine-storm”. The respiratory system (main), cardiovascular system and the gastrointestinal tract are the most affected body systems during viral infection. It has been found that most of the patients who require admission to hospital are elderly or have chronic underlying diseases. Higher cases of malnutrition and co-morbidities like diabetes mellitus and cardiovascular diseases are reported in elderly patients due to which, the immune system weakens and hence, the response to the virus is diminished in magnitude. A deficiency of micronutrients results in impaired immune responses leading to improper secretion of cytokines, alterations in secretory antibody response and antibody affinity which increases susceptibility to viral infection. The deficiency of various micronutrients in COVID-19 patient can be treated by appropriate nutritional supplements, prescribed after evaluating the patients’ nutritional status. Here we aim to highlight the role of a few particular nutrients namely Vitamin D, Vitamin C, Omega-3 fatty acids, Zinc and Magnesium along with the synergistic roles they play in enhancing immunity and thus, maintaining homeostasis.

Effect of mode of addition of flaxseed oil on the quality characteristics of chicken sausage containing vitamin E and omega 3 fatty acids at levels to support a health claim

2017 ◽  
Vol 8 (10) ◽  
pp. 3563-3575 ◽  
Author(s):  
Zara Bolger ◽  
Nigel P. Brunton ◽  
Frank J. Monahan
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Quality Characteristics ◽  
Flaxseed Oil ◽  
Sensory Properties ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Health Claim

Direct or pre-emulsified flaxseed oil addition did not affect sensory properties of high omega-3/vitamin E sausages but encapsulation did, negatively.

scholarly journals Designer Eggs with an Increased Content of Omega-3 fatty Acids and Pigments — Production and Health Benefits of their Consumption

Poljoprivreda ◽  
2021 ◽  
Vol 27 (2) ◽  
pp. 67-74
Author(s):  
Zlata Kralik ◽  
Gordana Kralik ◽  
Manuela Grčević ◽  
Danica Hanžek ◽  
Ewa Biazik
Keyword(s):  
Fatty Acids ◽  
Human Health ◽  
Functional Foods ◽  
Health Benefits ◽  
Nutritional Composition ◽  
Poultry Production ◽  
Composition Change ◽  
Omega 3 ◽  
Research And Innovation ◽  
Positive Effect

Designed-enriched products have been recently one of the most interesting areas of research and innovation in the animal production and food industry. These products are considered functional foods and contain ingredients that have beneficial physiological effects on human health. Designed or enriched eggs are an important type of functional food in poultry production. Demand for functional foods in the market has been increasing in recent years. Due to the increased interest of people in buying designed products, there is a production adjustment in the poultry industry. Composition change of laying hens feed affects nutritional composition change of eggs as well as their quality preservation. This process can an effect of the change in the concentration of cholesterol and its fractions, fatty acids, and pigments in eggs. It is evident from the relevant scientific literature that designer eggs consumption can have a positive effect on human health. Therefore, the aim of this paper is to describe different concepts of designer eggs production and emphasize the health benefits of their consumption in humans.

Omega-3 Fatty Acids and Its Role in Human Health

2018 ◽  
pp. 173-198 ◽  
Author(s):  
Darshika Nigam ◽  
Renu Yadav ◽  
Udita Tiwari
Keyword(s):  
Fatty Acids ◽  
Human Health ◽  
Omega 3 Fatty Acids ◽  
Omega 3

scholarly journals Human Health Risks Associated with Chemical and Mycrobiological Contaminants in Fish - A Mini Review

2018 ◽  
Vol 1 (1) ◽  
pp. 415-427
Author(s):  
Ana-Andreea Cioca ◽  
Ioana-Raluca Balla ◽  
Marian Mihaiu ◽  
Liora Mihaela Colobatiu
Keyword(s):  
Human Health ◽  
Chemical Compounds ◽  
Eye Disease ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Negative Effects ◽  
Fish Meat ◽  
Critical Comparison ◽  
Human Health Risks ◽  
Zoonotic Bacteria

Abstract Fish meat consumption has gained a lot of popularity in Europe in the last years. It is considered to be a great alternative for red meat because it provides large amounts of Omega-3 fatty acids and vitamin D. These components lower the risk of cardiovascular disease, reduce the risk of autoimmune diseases, are essential for growth and development, can contribute to mood elevation and can prevent cognitive decline, and eye disease. Unfortunately the benefits can sometimes be accompanied by a risk associated with chemical and microbiological contaminants. The aim of this paper is to review some recently published studies concerning the groups of chemical compounds and bacteria found in fish meat, which can have negative effects on human health. In order to raise awareness, aspects related to dangerous persistent organic pollutants and zoonotic bacteria are described. The frequency of encountering them is discussed, the ways in which they can reach the human body are specified and a critical comparison of their consequences is performed.

scholarly journals EMULSI KAYA OMEGA-3 DAN SQUALENEDARI KOMBINASI MINYAK IKAN SARDIN DAN CUCUT

2018 ◽  
Vol 3 (1) ◽  
pp. 16-21
Author(s):  
Muhamad Musbah ◽  
Rahmi Fitriawati AM ◽  
Yeldi S Adel ◽  
Muliadin Muliadin
Keyword(s):  
Fatty Acids ◽  
Human Health ◽  
Guar Gum ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Sardine Oil ◽  
Test Parameters ◽  
Emulsion Formulation ◽  
The Stability ◽  
Emulsifier Concentration

Sardine fish oil contains essential omega-3 fatty acids, EPA (Eikosapentanoat Acid) and DHA (Dokosaheksaenoat Acid) which have an important role for human health. In addition to omega-3 fatty acids there is also a squalen obtained from liver of sharkoils that have considerable benefits to human health as inhibitor cancer, diabetes and endurance. The combination of sardine oil rich omega-3 and squalen from shark oils into commercial emulsified products is underresearch. This research aims to make emulsion formulation fish oils rich of omega-3 and squaleneby treating the guar gum emulsifier concentration. Based on the stability test parameters and droplet / globula size the best emulsion product was produced on a formula with guar gum concentration of 1.1%.

Chapter 6. Essential and Omega-3 Fatty Acids in Human Health

2021 ◽  
pp. 133-161
Author(s):  
J. M. Miranda ◽  
A. C. Mondragón ◽  
S. Ramirez-Montes ◽  
I. S. Ibarra ◽  
E. M. Santos ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Human Health ◽  
Omega 3 Fatty Acids ◽  
Omega 3

Bioengineered Plants Can Be an Alternative Source of Omega-3 Fatty Acids for Human Health

2019 ◽  
pp. 361-382 ◽  
Author(s):  
Nita Lakra ◽  
Saquib Mahmood ◽  
Avinash Marwal ◽  
N. M. Sudheep ◽  
Khalid Anwar
Keyword(s):  
Fatty Acids ◽  
Human Health ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Alternative Source
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