scholarly journals Phytochemical Composition of Different Botanical Parts of Morus Species, Health Benefits and Application in Food Industry

Plants ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 152
Author(s):  
Adriana Ramona Memete ◽  
Adrian Vasile Timar ◽  
Adrian Nicolae Vuscan ◽  
Florina Miere (Groza) ◽  
Alina Cristiana Venter ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Food Industry ◽  
Health Benefits ◽  
Rich Source ◽  
Special Importance ◽  
Prenylated Flavonoids ◽  
Black And White ◽  
Beneficial Effects ◽  
Phytochemical Composition ◽  
Mulberry Fruits

In recent years, mulberry has acquired a special importance due to its phytochemical composition and its beneficial effects on human health, including antioxidant, anticancer, antidiabetic and immunomodulatory effects. Botanical parts of Morus sp. (fruits, leaves, twigs, roots) are considered a rich source of secondary metabolites. The aim of our study was to highlight the phytochemical profile of each of the botanical parts of Morus tree, their health benefits and applications in food industry with an updated review of literature. Black and white mulberries are characterized in terms of predominant phenolic compounds in correlation with their medical applications. In addition to anthocyanins (mainly cyanidin-3-O-glucoside), black mulberry fruits also contain flavonols and phenolic acids. The leaves are a rich source of flavonols, including quercetin and kaempferol in the glycosylated forms and chlorogenic acid as predominant phenolic acids. Mulberry bark roots and twigs are a source of prenylated flavonoids, predominantly morusin. In this context, the exploitation of mulberry in food industry is reviewed in this paper, in terms of developing novel, functional food with multiple health-promoting effects.

Microencapsulation: A Prospective to Protect Probiotics

2020 ◽  
Vol 16 (6) ◽  
pp. 891-899 ◽  
Author(s):  
Wissam Zam
Keyword(s):  
Gastrointestinal Tract ◽  
Food Industry ◽  
Health Benefits ◽  
Probiotic Bacteria ◽  
Bacterial Cells ◽  
Beneficial Effects ◽  
Host Health ◽  
Resistant Strains ◽  
Selection Of

Probiotics are viable microorganisms widely used for their claimed beneficial effects on the host health. A wide number of researchers proved that the intake of probiotic bacteria has numerous health benefits which created a big market of probiotic foods worldwide. The biggest challenge in the development of these products is to maintain the viability of bacterial cells during the storage of the product as well as throughout the gastrointestinal tract transit after consumption, so that the claimed health benefits can be delivered to the consumer. Different approaches have been proposed for increasing the resistance of these sensitive microorganisms, including the selection of resistant strains, incorporation of micronutrients, and most recently the use of microencapsulation techniques. Microencapsulation has resulted in enhancing the viability of these microorganisms which allows its wide use in the food industry. In this review, the most common techniques used for microencapsulation of probiotics will be presented, as well as the most usual microcapsule shell materials.

scholarly journals Health Benefits of Probiotics: A Review

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Maria Kechagia ◽  
Dimitrios Basoulis ◽  
Stavroula Konstantopoulou ◽  
Dimitra Dimitriadi ◽  
Konstantina Gyftopoulou ◽  
...  
Keyword(s):  
Human Health ◽  
Food Industry ◽  
Scientific Evidence ◽  
Health Benefits ◽  
Probiotic Bacteria ◽  
Dairy Foods ◽  
Beneficial Effects ◽  
Fermented Dairy

Probiotic bacteria have become increasingly popular during the last two decades as a result of the continuously expanding scientific evidence pointing to their beneficial effects on human health. As a result they have been applied as various products with the food industry having been very active in studying and promoting them. Within this market the probiotics have been incorporated in various products, mainly fermented dairy foods. In light of this ongoing trend and despite the strong scientific evidence associating these microorganisms to various health benefits, further research is needed in order to establish them and evaluate their safety as well as their nutritional aspects. The purpose of this paper is to review the current documentation on the concept and the possible beneficial properties of probiotic bacteria in the literature, focusing on those available in food.

Phenolic Acids Exert Anticholinesterase and Cognition-Improving Effects

2018 ◽  
Vol 15 (6) ◽  
pp. 531-543 ◽  
Author(s):  
Dominik Szwajgier ◽  
Ewa Baranowska-Wojcik ◽  
Kamila Borowiec
Keyword(s):  
Phenolic Acids ◽  
Ex Vivo ◽  
Amyloid Β ◽  
Inhibitory Effect ◽  
In Vivo Studies ◽  
Amyloid Β Peptide ◽  
Beneficial Effects ◽  
Aβ Fibrils

Numerous authors have provided evidence regarding the beneficial effects of phenolic acids and their derivatives against Alzheimer's disease (AD). In this review, the role of phenolic acids as inhibitors of acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) is discussed, including the structure-activity relationship. In addition, the inhibitory effect of phenolic acids on the formation of amyloid β-peptide (Aβ) fibrils is presented. We also cover the in vitro, ex vivo, and in vivo studies concerning the prevention and treatment of the cognitive enhancement.

Effects of Minor Compounds of Edible Oils on Human Health

2020 ◽  
Vol 16 (8) ◽  
pp. 1196-1208
Author(s):  
Ramin Ghodsi ◽  
Rahmat Nosrati
Keyword(s):  
Human Health ◽  
Food Industry ◽  
Edible Oils ◽  
Food Groups ◽  
Bioactive Constituents ◽  
Beneficial Effects ◽  
Anti Cancer ◽  
Prevention And Treatment ◽  
Minor Compounds ◽  
Anti Inflammation

Background: Oils and fats are the densest sources of food energy among food groups. Vegetable oils are constituted predominantly of triglycerides. Due to the importance of edible oils in nutrition, food industry and human health, great attention has been paid to them in recent years. Some minor bioactive constituents in oils include phospholipids, tocols, sterols, carotenoid, chlorophyll, phenols, phylokynon and terpenes. Objective: The aim of the present study was to examine beneficial effects of minor compounds in edible oils on human health. Results: Minor compounds of edible oils that we use daily can produce remarkable results in the prevention and treatment of various diseases like diabetes, inflammation, hypertension, cancer, allergy and central nervous system disorders due to their antimicrobial, anti-cancer, anti-viral, anti-oxidative, anti-inflammation, anti-mutagenic, hypolipidemic, and hypoglycemic properties, among others. Conclusion: The results of this study showed that the presence of beneficial minor compounds in oils could have significant impact on the prevention and treatment of various diseases. Therefore, the type of consumed oil can play an important role in human health.

Application of Tea Extract in Food Industry

2020 ◽  
Vol 16 (7) ◽  
pp. 998-1004
Author(s):  
Aziz H. Rad ◽  
Raana B. Fathipour ◽  
Fariba K. Bidgoli ◽  
Aslan Azizi
Keyword(s):  
Food Industry ◽  
Health Benefits ◽  
Epigallocatechin Gallate ◽  
Water Extraction ◽  
Ultrasound Assisted Extraction ◽  
Epicatechin Gallate ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Main Components ◽  
Tea Extract

Background and Objectives: Tea is considered one of the most consumed drinks around the world and the health benefits of it have recently attracted the attention of different researchers. It has also been proven beneficial in preventing the danger of some diseases like cancer and cardiovascular problems. Further, lipid oxidation is one of the major problems in food products. Considering the above-mentioned issues, the present review focused on various techniques used to extract polyphenols from different kinds of tea, as well as their use in the food industry. Results and Conclusion: Based on our findings in this review, the main components of tea are polyphenols that have health benefits and include catechins, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, gallic acid, flavonoids, flavonols, and theophlavins. From these components, catechin is regarded as the most beneficial component. Many techniques have been discovered and reformed to extract tea compounds such as solvent-based extraction, microwave-assisted water extraction, and ultrasound-assisted extraction techniques. Overall, the microwave-assisted water extraction method is a useful method for extracting tea polyphenols, which may be used in the meat, oil, and dairy industries.

Prebiotic Carbohydrates for Therapeutics.

2020 ◽  
Vol 20 ◽  
Author(s):  
Renuka Basavaiah ◽  
Prapulla Siddalingaiya Gurudutt
Keyword(s):  
Immune Response ◽  
Lipid Metabolism ◽  
Bacterial Infection ◽  
Food Industry ◽  
Health Benefits ◽  
Well Being ◽  
Intestinal Disease ◽  
Mineral Absorption ◽  
Health Promoting ◽  
Insulin Dependent

: The food industry is constantly shifting focus based on prebiotics as health-promoting substrates rather than just food supplements. A prebiotic is ‘‘a selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointestinal microflora that confers benefits upon host well-being and health.” Prebiotics exert a plethora of health-promoting effects, which has lead to the establishment of multimillion food and pharma industries. The following are the health benefits attributed to prebiotics: mineral absorption, better immune response, increased resistance to bacterial infection, improved lipid metabolism, possible protection against cancer, relief from poor digestion of lactose, and reduction in the risk of diseases such as intestinal disease, non-insulin dependent diabetes, obesity and allergy. Numerous studies in both animals and humans have demonstrated the health benefits of prebiotics.

The beneficial effects of Lactobacillus fermented black barley on high fat diet-induced fatty liver in rats

2021 ◽  
Author(s):  
Qi Guan ◽  
Xinwen Ding ◽  
Lingyue Zhong ◽  
Chuang Zhu ◽  
Pan Nie ◽  
...  
Keyword(s):  
Fatty Liver ◽  
High Fat Diet ◽  
Metabolic Disorders ◽  
High Fat ◽  
Beneficial Effects ◽  
Phytochemical Composition

Long term high-fat diet (HF) can cause metabolic disorders, which might induce fatty liver. Fermented whole cereal food exhibit healthy potential due to their unique phytochemical composition and probiotics. In...

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

2019 ◽  
Vol 2 (3) ◽  
pp. 27 ◽  
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

Exercise and Health, Historical Perspectives and New Insights

2021 ◽  
Author(s):  
Mark Hargreaves
Keyword(s):  
Physical Activity ◽  
Skeletal Muscle ◽  
Health Benefits ◽  
Well Being ◽  
Activity Levels ◽  
Beneficial Effects ◽  
Historical Perspectives ◽  
Multiple Organs ◽  
Organ Systems ◽  
Novel Therapeutic Strategies

Since ancient times, the health benefits of regular physical activity/exercise have been recognised and the classic studies of Morris and Paffenbarger provided the epidemiological evidence in support of such an association. Cardiorespiratory fitness, often measured by maximal oxygen uptake, and habitual physical activity levels are inversely related to mortality. Thus, studies exploring the biological bases of the health benefits of exercise have largely focused on the cardiovascular system and skeletal muscle (mass and metabolism), although there is increasing evidence that multiple tissues and organ systems are influenced by regular exercise. Communication between contracting skeletal muscle and multiple organs has been implicated in exercise benefits, as indeed has other inter-organ "cross-talk". The application of molecular biology techniques and 'omics' approaches to questions in exercise biology has opened new lines of investigation to better understand the beneficial effects of exercise and, in so doing, inform the optimisation of exercise regimens and the identification of novel therapeutic strategies to enhance health and well-being.

Stress tolerance in Lactobacillus plantarum LMF6 isolated from human breast milk

2020 ◽  
Vol 9 (5) ◽  
pp. 173-184
Author(s):  
Fatima Zohra Baghdad Belhadj ◽  
Faiza Boublenza ◽  
Nour-Eddine Karam
Keyword(s):  
Breast Milk ◽  
Lactobacillus Plantarum ◽  
Food Industry ◽  
Stress Proteins ◽  
Acid Stress ◽  
Human Breast Milk ◽  
Human Breast ◽  
Beneficial Effects ◽  
Sds Page ◽  
Extreme Heat Stress

Lactobacillus plantarum is a lactic acid bacterium widely used in the food industry because of its beneficial effects on human health and its ability of adaptation to different stress conditions, hence the purpose of this work was to study the adaptation abilities of Lactobacillus plantarum LM6 and stress proteins involved during this adapta on. Lb. plantarum LMF6 was isolated from human breast milk and was exposed to acid, alkaline, thermal, oxidative, osmotic, detergent and nutritional stresses in order to determine their effects on growth, viability, tolerance and mortality. SDS-PAGE electrophoresis allowed us to compare the total proteins in the absence and in the presence of stress then the ImageJ® so ware analyzed the obtained pro les. The results show that Lb. plantarum LMF6 is highly tolerant to osmo c (at 9% NaCl, the UFC number is 3.4×1010 UFC/ml), alkaline (4.7×107UFC/ml at pH10), detergent (the UFC number is close to the control), oxydative (3.3×108 UFC/ml), nutri onnal (5.2×107 UFC/ml), acid (pH5, pH4 and pH3) and heat (40°C, 45°C and 50°C with 1.45×1011, 2.78×109 and 2.80×108UFC/ml respec vely) stresses, but sensi ve to extreme acid stress (pH1 and pH2 with mortality rate variable from 5log to 10log) and extreme heat stress (55°C and 60°C when mortality increases to 8log at 60°C). Comparison of proteins profiles allowed us to see quantitative and qualitative differences. Our results allowed to say that Lb. plantarum LMF6 showed interesting characteristics and could be used in food industry as probio c lactobacilli.

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