scholarly journals Functionality of Special Beer Processes and Potential Health Benefits

Processes ◽  
2020 ◽  
Vol 8 (12) ◽  
pp. 1613
Author(s):  
Liana Claudia Salanță ◽  
Teodora Emilia Coldea ◽  
Maria Valentina Ignat ◽  
Carmen Rodica Pop ◽  
Maria Tofană ◽  
...  
Keyword(s):  
Health Status ◽  
Bioactive Compounds ◽  
Positive Impact ◽  
Health Benefits ◽  
Fermented Food ◽  
Therapeutic Effects ◽  
Potential Health ◽  
Balanced Diet ◽  
Wide Range ◽  
Nutritional Needs

Consumers’ demand for functional fermented food that can fulfill nutritional needs and help maintain a balanced diet while also having a positive impact on one’s health status is increasing all over the world. Thus, healthy choices could include beverages with nutrients and bioactive compounds which can be used as an effective disease-prevention strategy. Regular beer has certain health benefits which inspire further research with the prospect of obtaining special functional beers with little or no alcohol content. As observed, the special beer market remains highly dynamic and is predicted to expand even further. Therefore, brewers need to keep up with the consumers’ interests and needs while designing special beers, namely nonalcoholic beers (NABs), low-alcohol beers (LABs), and craft beers (CBs). Thus, understanding the potential uses of bioactive compounds in special beer, the wide range of therapeutic effects, and the possible mechanisms of action is essential for developing healthier beverages. This review aimed to evaluate the nutritional features of special beers, and their proven or potential beneficial actions on one’s health status and in preventing certain diseases.

scholarly journals Impact of Bacillus in fermented soybean foods on human health

2021 ◽  
Vol 71 (1) ◽  
Author(s):  
Trishala Gopikrishna ◽  
Harini Keerthana Suresh Kumar ◽  
Kumar Perumal ◽  
Elavarashi Elangovan
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Health Risks ◽  
Health Benefits ◽  
Human Consumption ◽  
Potential Health ◽  
Fermented Soybean ◽  
Food Pathogens ◽  
Depth Analysis ◽  
Fermented Soybean Foods

Abstract Purpose Fermented soybean foods (FSF) is popularly consumed in the South-East Asian countries. Bacillus species, a predominant microorganism present in these foods, have demonstrated beneficial and deleterious impacts on human health. These microorganisms produce bioactive compounds during fermentation that have beneficial impacts in improving human health. However, the health risks associated with FSF, food pathogens, biogenic amines (BAs) production, and late-onset anaphylaxis, remain a concern. The purpose of this review is to present an in-depth analysis of positive and negative impacts as a result of consumption of FSF along with the measures to alleviate health risks for human consumption. Methods This review was composed by scrutinizing contemporary literature of peer-reviewed publications related to Bacillus and FSF. Based on the results from academic journals, this review paper was categorized into FSF, role of Bacillus species in these foods, process of fermentation, beneficial, and adverse influence of these foods along with methods to improve food safety. Special emphasis was given to the potential benefits of bioactive compounds released during fermentation of soybean by Bacillus species. Results The nutritional and functional properties of FSF are well-appreciated, due to the release of peptides and mucilage, which have shown health benefits: in managing cardiac disease, gastric disease, cancer, allergies, hepatic disease, obesity, immune disorders, and especially microbial infections due to the presence of probiotic property, which is a potential alternative to antibiotics. Efficient interventions were established to mitigate pitfalls like the techniques to reduce BAs and food pathogens and by using a defined starter culture to improve the safety and quality of these foods. Conclusion Despite some of the detrimental effects produced by these foods, potential health benefits have been observed. Therefore, soybean foods fermented by Bacillus can be a promising food by integrating effective measures for maintaining safety and quality for human consumption. Further, in vivo analysis on the activity and dietary interventions of bioactive compounds among animal models and human volunteers are yet to be achieved which is essential to commercialize them for safe consumption by humans, especially immunocompromised patients.

Edible plant Jiaosu: manufacturing, bioactive compounds, potential health benefits, and safety aspects

2020 ◽  
Vol 100 (15) ◽  
pp. 5313-5323
Author(s):  
Jing Dai ◽  
Ruyi Sha ◽  
Zhenzhen Wang ◽  
Yanli Cui ◽  
Sheng Fang ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Health Benefits ◽  
Edible Plant ◽  
Potential Health ◽  
Safety Aspects

scholarly journals Nutraceutical Potential of Mushroom: Review

2021 ◽  
Vol 9 (9) ◽  
pp. 1503-1513
Author(s):  
Aishwarya P. R
Keyword(s):  
Bioactive Compounds ◽  
Health Benefits ◽  
Edible Mushroom ◽  
Potential Health ◽  
The Future ◽  
Crucial Part

Abstract: The nutraceutical potential of mushrooms is gaining gradual recognition and mushroom as such is becoming a crucial part of the diet. Mushrooms have various health benefits to offer and this article concentrates on the nutritional compositions and potential health benefits of mushrooms. The presence of bioactive compounds in edible mushroom helps to enhance their nutraceutical value. Mushrooms have versatile health benefits due to the presence of vitamins, minerals and antioxidants. Various mushroom products are gaining popularity because of their immense health benefits and eco-friendly packaging techniques. Patents filed for innovation in mushroom products and processes gives an assurance for the future of mushroom industries. Keywords: Mushrooms, nutraceutical potential, bioactive compounds, health benefits, antioxidants, packaging.

scholarly journals Potential Health Benefits of Curcumin on Female Reproductive Disorders: A Review

Nutrients ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 3126
Author(s):  
Datu Agasi Mohd Kamal ◽  
Norizam Salamt ◽  
Allia Najmie Muhammad Yusuf ◽  
Mohd Izhar Ariff Mohd Kashim ◽  
Mohd Helmy Mokhtar
Keyword(s):  
Polycystic Ovary ◽  
Health Benefits ◽  
In Vivo Studies ◽  
Corpora Lutea ◽  
Therapeutic Effects ◽  
Reproductive Disorders ◽  
Potential Health ◽  
Positive Effects ◽  
Ovarian Diseases ◽  
Anti Inflammatory

Curcumin is one of the main polyphenolic compounds in the turmeric rhizome. It possesses antioxidant, anti-inflammatory, anti-cancer, anti-arthritis, anti-asthmatic, anti-microbial, anti-viral and anti-fungal properties. This review aims to provide an overview of the potential health benefits of curcumin to treat female reproductive disorders, including polycystic ovary syndrome (PCOS), ovarian failure and endometriosis. Comprehensive information on curcumin was retrieved from electronic databases, which were MEDLINE via EBSCOhost, Scopus and Google Scholar. The available evidence showed that curcumin reduced the high level of androgen in PCOS. Studies in rodents suggest that curcumin resulted in the disappearance of cysts and the appearance of healthy follicles and corpora lutea. Furthermore, animal studies showed curcumin improved the overall function of the ovary in ovarian diseases and reversed the disturbance in oxidative stress parameters. Meanwhile, in vitro and in vivo studies reported the positive effects of curcumin in alleviating endometriosis through anti-inflammatory, anti-proliferative, anti-angiogenic and pro-apoptotic mechanisms. Thus, curcumin possesses various effects on PCOS, ovarian diseases and endometriosis. Some studies found considerable therapeutic effects, whereas others found no effect. However, none of the investigations found curcumin to be harmful. Curcumin clinical trials in endometriosis and ovarian illness are still scarce; thus, future studies need to be conducted to confirm the safety and efficacy of curcumin before it could be offered as a complementary therapy agent.

A recent update on the multifaceted health benefits associated with ginger and its bioactive components

2021 ◽  
Author(s):  
Run-Hui Ma ◽  
Zhi-Jing Ni ◽  
Yun-Yang Zhu ◽  
Kiran Thakur ◽  
Fan Zhang ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Health Benefits ◽  
Therapeutic Effects ◽  
Bioactive Components ◽  
Effective Antioxidant

The bioactive compounds and bioactivities of ginger, and their detailed mechanisms including some therapeutic effects of ginger and its constituents for effective antioxidant properties were comprehensive reviewed.

scholarly journals Development and Characterization of a Pilot-Scale Model Cocoa Fermentation System Suitable for Studying the Impact of Fermentation on Putative Bioactive Compounds and Bioactivity of Cocoa

Foods ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 102 ◽  
Author(s):  
Kathryn Racine ◽  
Andrew Lee ◽  
Brian Wiersema ◽  
Haibo Huang ◽  
Joshua Lambert ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Large Scale ◽  
Health Benefits ◽  
Pilot Scale ◽  
Model System ◽  
Scale Model ◽  
Cocoa Beans ◽  
Total Polyphenols ◽  
Potential Health ◽  
The Impact

Cocoa is a concentrated source of dietary flavanols—putative bioactive compounds associated with health benefits. It is known that fermentation and roasting reduce levels of native flavonoids in cocoa, and it is generally thought that this loss translates to reduced bioactivity. However, the mechanisms of these losses are poorly understood, and little data exist to support this paradigm that flavonoid loss results in reduced health benefits. To further facilitate large-scale studies of the impact of fermentation on cocoa flavanols, a controlled laboratory fermentation model system was increased in scale to a large (pilot) scale system. Raw cocoa beans (15 kg) were fermented in 16 L of a simulated pulp media in duplicate for 168 h. The temperature of the fermentation was increased from 25–55 °C at a rate of 5 °C/24 h. As expected, total polyphenols and flavanol levels decreased as fermentation progressed (a loss of 18.3% total polyphenols and 14.4% loss of total flavanols during fermentation) but some increases were observed in the final timepoints (120–168 h). Fermentation substrates, metabolites and putative cocoa bioactive compounds were monitored and found to follow typical trends for on-farm cocoa heap fermentations. For example, sucrose levels in pulp declined from >40 mg/mL to undetectable at 96 h. This model system provides a controlled environment for further investigation into the potential for optimizing fermentation parameters to enhance the flavanol composition and the potential health benefits of the resultant cocoa beans.

scholarly journals Phenolic Compounds and Potential Health Benefits of Pigmented Rice

2020 ◽  
Author(s):  
Prinya Wongsa
Keyword(s):  
Bioactive Compounds ◽  
Disease Risk ◽  
Oryza Sativa L ◽  
Cardiovascular Disease Risk ◽  
Health Benefits ◽  
Health Benefit ◽  
Red Rice ◽  
Potential Health ◽  
Pigmented Rice ◽  
Anti Inflammatory

Rice (Oryza sativa L.) is one of the most important staple plant foods for global population especially in Asian countries. Pigmented rice including red rice, black, and purple contains a range of bioactive compounds including phenolics acids and flavonoids. Anthocyanins and proanthocyanidins are recognized as a major functional component in pigmented rice. Recently, pigmented rice varieties have received increasing attention from consumers due to its high nutritional values and bioactive compounds, providing its potential health benefits including antioxidant, anti-inflammatory, anticancer, and antidiabetic. Therefore, the objective of this chapter is to provide an up-to-date coverage of a systematic and advanced isolation, extraction and analytical methods, and potential health benefit studies related to antioxidant, anti-inflammatory, antidiabetic cardiovascular disease risk inhibition potential and anti-neurodegenerative potential of pigmented rice.

scholarly journals Pharmacological Properties and Health Benefits of Eugenol: A Comprehensive Review

2021 ◽  
Vol 2021 ◽  
pp. 1-14
Author(s):  
Muhammad Farrukh Nisar ◽  
Mahnoor Khadim ◽  
Muhammad Rafiq ◽  
Jinyin Chen ◽  
Yali Yang ◽  
...  
Keyword(s):  
Inflammatory Diseases ◽  
Health Benefits ◽  
Antimicrobial Properties ◽  
Industrial Applications ◽  
Biologically Active ◽  
World Health ◽  
Potential Health ◽  
Naturally Occurring ◽  
Wide Range ◽  
Health Organization

The biologically active phytochemicals are sourced from edible and medicinally important plants and are important molecules being used for the formulation of thousands of drugs. These phytochemicals have great benefits against many ailments particularly the inflammatory diseases or oxidative stress-mediated chronic diseases. Eugenol (EUG) is a versatile naturally occurring molecule as phenolic monoterpenoid and frequently found in essential oils in a wide range of plant species. EUG bears huge industrial applications particularly in pharmaceutics, dentistry, flavoring of foods, agriculture, and cosmeceutics. It is being focused recently due to its great potential in preventing several chronic conditions. The World Health Organization (WHO) has declared EUG as a nonmutant and generally recognized as safe (GRAS) molecule. The available literature about pharmacological activities of EUG shows remarkable anti-inflammatory, antioxidant, analgesic, and antimicrobial properties and has a significant effect on human health. The current manuscript summarizes the pharmacological characteristics of EUG and its potential health benefits.

scholarly journals Potential Health Benefits of Fruits and Vegetables

2021 ◽  
Vol 11 (19) ◽  
pp. 8951
Author(s):  
Luca Mazzoni ◽  
Maria Teresa Ariza Fernández ◽  
Franco Capocasa
Keyword(s):  
Chronic Diseases ◽  
Fruits And Vegetables ◽  
Health Benefits ◽  
Potential Health ◽  
Balanced Diet

In recent decades, the consciousness of consumers regarding the importance of a balanced diet to prevent the occurrence of chronic diseases has significantly increased [...]

Sign in / Sign up

Export Citation Format

Share Document