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

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.

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Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties

Foods ◽

10.3390/foods9101474 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1474 ◽

Cited By ~ 1

Author(s):

Dario Donno ◽

Federica Turrini

Keyword(s):

Functional Food ◽

Biological Activities ◽

Well Being ◽

Food Supplement ◽

Biological Properties ◽

The Novel ◽

Food Ingredients ◽

Health Maintenance ◽

Plant Foods ◽

Health Promoting

Changes in lifestyle and demographics, rising consumer incomes, and shifting preferences due to advanced knowledge about the relationships between food and health contribute to generate new needs in the food supply. Today, the role of food is not only intended as hunger satisfaction and nutrient supply but also as an opportunity to prevent nutrition-related diseases and improve physical and mental well-being. For this reason, there is a growing interest in the novel or less well-known plant foods that offer an opportunity for health maintenance. Recently, interest in plant foods and underutilized fruits is continuously growing, and agrobiodiversity exploitation offers effective and extraordinary potentialities. Plant foods could be an important source of health-promoting compounds and functional food ingredients with beneficial properties: the description of the quality and physicochemical traits, the identification and quantification of bioactive compounds, and the evaluation of their biological activities are important to assess plant food efficacy as functional foods or source of food supplement ingredients.

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Status of Bioactive Compounds from Bran of Pigmented Traditional Rice Varieties and Their Scope in Production of Medicinal Food with Nutraceutical Importance

Agronomy ◽

10.3390/agronomy10111817 ◽

2020 ◽

Vol 10 (11) ◽

pp. 1817

Author(s):

Farhan Mohiuddin Bhat ◽

Sarana Rose Sommano ◽

Charanjit Singh Riar ◽

Phisit Seesuriyachan ◽

Thanongsak Chaiyaso ◽

...

Keyword(s):

Bioactive Compounds ◽

Functional Food ◽

Biological Activities ◽

Food Ingredient ◽

Rice Varieties ◽

Food Ingredients ◽

Pigmented Rice ◽

Anticancer Effects ◽

Research Advance ◽

High Benefit

Consumption of pigmented rice as a staple food is rapidly increasing due to their healthy prospective and considered as functional food ingredients. Greater interest has been shown in many color rice varieties due to their multiple biological activities. The phenolic compounds have been found to consist of anthocyanidins, ferulic acid, diferulates, anthocyanins and polymeric proanthocyanidins. Anthocyanin is located in the bran layers of the rice kernel, while phenolic acids are mainly present in the bran layers of rice, existing as free, conjugated and bound forms. Keeping in view the several health benefits associated with the functional ingredients, such as anti-inflammatory, antioxidative and anticancer effects, pigmented rice is considered as a functional food and food ingredient in many Asian countries. The application and incorporation of bran into food products for the preparation of functional foods is increasing. Within the scope of this review, we highlighted the significant bioactive compounds from pigmented rice varieties and their potentials for medicinal and nutraceutical ingredients. The information provided from this could be of high benefit to the functional food industry and further research advance medicinal products.

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Glycerophospholipids in sea cucumber (Stichopus japonicus) and its processing by-products serve as bioactives and functional food ingredients

Journal of Food Bioactives ◽

10.31665/jfb.2018.1132 ◽

2018 ◽

Vol 1 ◽

Cited By ~ 2

Author(s):

Xin Zhou ◽

Da-Yong Zhou ◽

Fa-Wen Yin ◽

Liang Song ◽

Yu-Xin Liu ◽

...

Keyword(s):

Functional Food ◽

Sea Cucumber ◽

Total Lipids ◽

Food Ingredients ◽

Stichopus Japonicus ◽

Beneficial Effects ◽

Health Promoting ◽

Low Levels ◽

First Time ◽

By Products

Sea cucumber is a “healthy” food. Although previous studies have suggested that sea cucumber might serve as a potential rich source of polyunsaturated fatty acids (PUFAs) enriched phospholipid (PL), the molecular species of its PL has rarely been reported. In this study, some 200 glycerophospholipid (GP) species belonging to seven classes in processing by-products (spawns and intestines) of sea cucumber (Stichopus japonicus) were characterized for the first time. Most of the dominant GP species contained PUFAs, especially eicosapentaenoic acid (EPA, 20:5n-3) and arachidonic acid (AA, C20:4n-6). Meanwhile, the lipids contained high levels of PUFA (25.35–45.12% of total FAs) and polar lipid (65.55–85.95% of total lipids) but low levels of cholesterol (0.63–2.26% of total lipids). Among PL, phosphatidylcholine (38.34–65.56 mol%) was dominant. Therefore, PUFA enriched PL in sea cucumber may account for their nutritional and health beneficial effects. Meanwhile, by-products of Stichopus japonicus byproducts provide great potential as health-promoting food ingredients.

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Methodologies in the Analysis of Phenolic Compounds in Roselle (Hibiscus sabdariffa L.): Composition, Biological Activity, and Beneficial Effects on Human Health

Horticulturae ◽

10.3390/horticulturae7020035 ◽

2021 ◽

Vol 7 (2) ◽

pp. 35

Author(s):

Bety W. Hapsari ◽

Manikharda ◽

Widiastuti Setyaningsih

Keyword(s):

Biological Activity ◽

Phenolic Compounds ◽

Human Health ◽

Analytical Methods ◽

Environmental Influence ◽

Biological Activities ◽

Research Progress ◽

Hibiscus Sabdariffa ◽

Beneficial Effects ◽

Positive Effects

Roselle (Hibiscus sabdariffa L.), as an edible flower, has long provided an array of positive effects on human health. This benefit is a result of phenolic compounds that are naturally present mainly in the calyx. Plentiful medicinal remedies and functional foods based on this flower are available worldwide, as supported by the studies of phenolic compounds in recent decades. This paper aims to provide a comprehensive review of the composition, biological activity, and beneficial effects on human health of phenolic compounds in roselle. This review was performed in accordance with the Preferred Reporting Items for Systematic reviews and Meta-Analyses (PRISMA) guidelines. A structured search in the published literature for phenolics compositions in roselle was required prior to the evaluation on the validity of the reported analytical methods. Reliable identification and quantification of phenolic compounds in roselle can be achieved by employing the proper extraction and separation methods. With ample alternative analytical methods discussed here, this review provided an aid for comprehending and selecting the most appropriate method for a particular study. The applications of the analytical methods highlighted indicated that phenolic acids, flavonoids, and their derivatives have been identified and quantified in roselle with a range of biological activities and beneficial effects on human health. It was also disclosed that the composition and concentration of phenolic compounds in roselle vary due to the growth factors, cultivars, and environmental influence. Finally, apart from the research progress carried out with roselle during the last ten years, this review also proposed relevant future works.

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Mango (Mangifera indica L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities

Antioxidants ◽

10.3390/antiox10020299 ◽

2021 ◽

Vol 10 (2) ◽

pp. 299 ◽

Cited By ~ 1

Author(s):

Manoj Kumar ◽

Vivek Saurabh ◽

Maharishi Tomar ◽

Muzaffar Hasan ◽

Sushil Changan ◽

...

Keyword(s):

Biological Activities ◽

Mangifera Indica ◽

The Philippines ◽

Nutritional Composition ◽

Lipid Lowering ◽

Pharmaceutical Drugs ◽

Beneficial Effects ◽

Health Promoting ◽

Phytochemical Profile ◽

Mango Leaves

Mangifera indica L. belongs to the family of Anacardiaceae and is an important fruit from South and Southeast Asia. India, China, Thailand, Indonesia, Pakistan, Mexico, Brazil, Bangladesh, Nigeria, and the Philippines are among the top mango producer countries. Leaves of the mango plant have been studied for their health benefits, which are attributed to a plethora of phytochemicals such as mangiferin, followed by phenolic acids, benzophenones, and other antioxidants such as flavonoids, ascorbic acid, carotenoids, and tocopherols. The extracts from mango leaves (MLs) have been studied for their biological activities, including anti-cancer, anti-diabetic, anti-oxidant, anti-microbial, anti-obesity, lipid-lowering, hepato-protection, and anti-diarrheal. In the present review, we have elaborated on the nutritional and phytochemical profile of the MLs. Further, various bioactivities of the ML extracts are also critically discussed. Considering the phytochemical profile and beneficial effects of the MLs, they can be used as a potential ingredient for the development of functional foods and pharmaceutical drugs. However, more detailed clinical trials still needed to be conducted for establishing the actual efficacy of the ML extracts.

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Encapsulation of food protein hydrolysates and peptides: a review

RSC Advances ◽

10.1039/c5ra13419f ◽

2015 ◽

Vol 5 (97) ◽

pp. 79270-79278 ◽

Cited By ~ 93

Author(s):

Aishwarya Mohan ◽

Subin R. C. K. Rajendran ◽

Quan Sophia He ◽

Laurent Bazinet ◽

Chibuike C. Udenigwe

Keyword(s):

Functional Food ◽

Protein Hydrolysates ◽

Food Protein ◽

Food Ingredients ◽

Health Promoting

Encapsulation of food protein hydrolysates and peptides using protein, polysaccharide and lipid carriers is needed to enhance their biostability and bioavailability for application as health-promoting functional food ingredients and nutraceuticals.

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Marine-Derived Protein Hydrolysates, Their Biological Activities and Potential as Functional Food Ingredients

Marine Nutraceuticals and Functional Foods - Nutraceutical Science and Technology ◽

10.1201/9781420015812.ch10 ◽

2007 ◽

pp. 247-258 ◽

Cited By ~ 1

Author(s):

Masaaki Yoshikawa ◽

Hiroyuki Fujita

Keyword(s):

Functional Food ◽

Biological Activities ◽

Protein Hydrolysates ◽

Food Ingredients

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Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)

Antioxidants ◽

10.3390/antiox10101541 ◽

2021 ◽

Vol 10 (10) ◽

pp. 1541

Author(s):

Hubert Antolak ◽

Dominik Piechota ◽

Aleksandra Kucharska

Keyword(s):

Bioactive Compounds ◽

Biological Activities ◽

Alcoholic Beverage ◽

Antimicrobial Properties ◽

Bioactive Compound ◽

Acetic Acid Bacteria ◽

Kombucha Tea ◽

Health Promoting ◽

Fermentation Parameters ◽

Herb Extracts

Kombucha is a low alcoholic beverage with high content of bioactive compounds derived from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms (acetic acid bacteria, lactic acid bacteria and yeasts). Currently, it attracts an increasing number of consumers due to its health-promoting properties. This review focuses on aspects significantly affecting the bioactive compound content and biological activities of Kombucha tea. The literature review shows that the drink is characterized by a high content of bioactive compounds, strong antioxidant, and antimicrobial properties. Factors that substantially affect these activities are the tea type and its brewing parameters, the composition of the SCOBY, as well as the fermentation parameters. On the other hand, Kombucha fermentation is characterized by many unknowns, which result, inter alia, from different methods of tea extraction, diverse, often undefined compositions of microorganisms used in the fermentation, as well as the lack of clearly defined effects of microorganisms on bioactive compounds contained in tea, and therefore the health-promoting properties of the final product. The article indicates the shortcomings in the current research in the field of Kombucha, as well as future perspectives on improving the health-promoting activities of this fermented drink.

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Bitkilerde Bulunan Fitokimyasalların Biyolojik Aktiviteleri

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v8i8.1734-1746.3484 ◽

2020 ◽

Vol 8 (8) ◽

pp. 1734-1746

Author(s):

Tuğba Demir ◽

Özlem Akpınar

Keyword(s):

Secondary Metabolites ◽

Chronic Diseases ◽

Bioactive Compounds ◽

Biological Activities ◽

Beneficial Effects ◽

Synthetic Materials ◽

Effective Role ◽

Materials Used ◽

Antihypertensive Properties

Bioactive compounds, called phytochemicals, are produced as secondary metabolites in plants that have beneficial effects on health when they are consumed as nutrients. Phytochemicals have an effective role in the formation of the color, smell and taste of the plants. As an alternative to the synthetic materials used in the treatment of many chronic diseases, the interest in the use of plants phytochemicals have been increased. This trend has led to the development of a new market. This review includes biological activities of plant phytochemicals including antioxidant, antimicrobial, antifungal, antidiabetic, antiinflammatory, anticancer and antihypertensive properties.

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