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.

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.

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.

scholarly journals Human health effects of conjugated linoleic acid from milk and supplements

2011 ◽  
Vol 24 (2) ◽  
pp. 206-227 ◽  
Author(s):  
Tracy A. McCrorie ◽  
Edel M. Keaveney ◽  
Julie M. W. Wallace ◽  
Nino Binns ◽  
M. Barbara E. Livingstone
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Human Health ◽  
Body Fat ◽  
Intervention Studies ◽  
Human Subjects ◽  
Scientific Evidence ◽  
Health Benefits ◽  
Health Claims

The primary purpose of the present review was to determine if the scientific evidence available for potential human health benefits of conjugated linoleic acid (CLA) is sufficient to support health claims on foods based on milk naturally enriched with cis-9, trans-11-CLA (c9, t11-CLA). A search of the scientific literature was conducted and showed that almost all the promising research results that have emerged in relation to cancer, heart health, obesity, diabetes and bone health have been in animal models or in vitro. Most human intervention studies have utilised synthetic CLA supplements, usually a 50:50 blend of c9, t11-CLA and trans-10, cis-12-CLA (t10, c12-CLA). Of these studies, the only evidence that is broadly consistent is an effect on body fat and weight reduction. A previous review of the relevant studies found that 3.2 g CLA/d resulted in a modest body fat loss in human subjects of about 0.09 kg/week, but this effect was attributed to the t10, c12-CLA isomer. There is no evidence of a consistent benefit of c9, t11-CLA on any health conditions; and in fact both synthetic isomers, particularly t10, c12-CLA, have been suspected of having pro-diabetic effects in individuals who are already at risk of developing diabetes. Four published intervention studies using naturally enriched CLA products were identified; however, the results were inconclusive. This may be partly due to the differences in the concentration of CLA administered in animal and human studies. In conclusion, further substantiation of the scientific evidence relating to CLA and human health benefits are required before health claims can be confirmed.

Recent Evidence on the Role of Dietary PUFAs in Cancer Development and Prevention

2018 ◽  
Vol 25 (16) ◽  
pp. 1818-1836 ◽  
Author(s):  
Massimo D`Archivio ◽  
Beatrice Scazzocchio ◽  
Rosaria Vari ◽  
Carmela Santangelo ◽  
Claudio Giovannini ◽  
...  
Keyword(s):  
Human Health ◽  
Scientific Evidence ◽  
Beneficial Effects ◽  
Tumor Subtypes ◽  
Human Cancers ◽  
Increased Risk ◽  
Food And Nutrition ◽  
Risk Of Cancer

Background: Scientific evidence has been accumulated about the effects of polyunsaturated fatty acids (PUFAs) on human health. The hypothesis that n-3 PUFAs might improve the efficiency of anticancer drugs has recently been considered. The role of n-6 PUFAs, in contrast, needs to be better assessed. However, the effective mechanisms of action of PUFAs have not been fully clarified yet. This review aims to report the most updated evidence on the role of n-6 and n-3 PUFAs in the development and treatment of human cancers, focusing on the potential mechanisms by which PUFAs exert their effects. Methods: We undertook a structured search in PubMed on February 17th 2017 for peer-reviewed research articles published from 2013. The search syntax used was: PUFA or PUFAs and cancer. Results: Contradictory results were found, most likely due to the genetic background, the different dietary sources used, the interaction among different nutrients, and the tumor subtypes. However, the more recent findings strongly support the use of n-3 PUFAs in cancer prevention and treatment. On the other hand, n-6 PUFAs are often associated with an increased risk of cancer, even if recently their beneficial effects have also been highlighted. Conclusion: N-3 PUFAs may represent a potential therapeutic agent contributing to treat at least some type of human cancers. However, studies with larger sample sizes and longer follow-up times are still needed. To increase the knowledge about how food and nutrition can improve human health it is advisable to deliver an open access nutritional database.

scholarly journals Cocoa Polyphenols: Can We Consider Cocoa and Chocolate as Potential Functional Food?

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Djurdjica Ackar ◽  
Kristina Valek Lendić ◽  
Marina Valek ◽  
Drago Šubarić ◽  
Borislav Miličević ◽  
...  
Keyword(s):  
Human Health ◽  
Functional Food ◽  
Scientific Literature ◽  
Folk Medicine ◽  
Health Benefits ◽  
Dark Chocolate ◽  
Potential Health ◽  
Beneficial Effects ◽  
Short Overview ◽  
Anti Inflammatory

Chocolate has been consumed as confection, aphrodisiac, and folk medicine for many years before science proved its potential health benefiting effects. Main compounds of cocoa and chocolate which contribute to human health are polyphenols that act as antioxidants and have potential anti-inflammatory, cardioprotective, antihepatotoxic, antibacterial, antiviral, antiallergenic, and anticarcinogenic properties. This paper gives a short overview of scientific literature regarding cocoa polyphenols and influence of cocoa and chocolate on human health. Although research on health benefits of dark chocolate and cocoa is quite extensive nowadays and shows potentially beneficial effects of dark chocolate and cocoa, there are still lots of unknowns and some controversies. This is obviously an area that needs more research in order to determine factual influence of chocolate on health.

scholarly journals Astaxanthin for the Food Industry

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2666
Author(s):  
Barbara Stachowiak ◽  
Piotr Szulc
Keyword(s):  
Food Safety ◽  
Human Health ◽  
Food Industry ◽  
Health Benefits ◽  
Food Technology ◽  
Red Color ◽  
Health Promoting ◽  
Industrial Use ◽  
Commercial Sources

Xanthophyll astaxanthin, which is commonly used in aquaculture, is one of the most expensive and important industrial pigments. It is responsible for the pink and red color of salmonid meat and shrimp. Due to having the strongest anti-oxidative properties among carotenoids and other health benefits, natural astaxanthin is used in nutraceuticals and cosmetics, and in some countries, occasionally, to fortify foods and beverages. Its use in food technology is limited due to the unknown effects of long-term consumption of synthetic astaxanthin on human health as well as few sources and the high cost of natural astaxanthin. The article characterizes the structure, health-promoting properties, commercial sources and industrial use of astaxanthin. It presents the possibilities and limitations of the use of astaxanthin in food technology, considering its costs and food safety. It also presents the possibilities of stabilizing astaxanthin and improving its bioavailability by means of micro- and nanoencapsulation.

scholarly journals The Biodiversity of Edible Flowers: Discovering New Tastes and New Health Benefits

2021 ◽  
Vol 11 ◽  
Author(s):  
Stefano Benvenuti ◽  
Marco Mazzoncini
Keyword(s):  
Shelf Life ◽  
Human Health ◽  
Food Chain ◽  
Cropping Systems ◽  
Scientific Evidence ◽  
Health Benefits ◽  
Urban Ecosystems ◽  
Pigment Concentration ◽  
Focus Attention ◽  
Antioxidant Power

Floriculture and horticulture have always been two parallel and very distinct agronomic realities. Floriculture is concerned with meeting the ornamental needs of our urban ecosystems, while horticulture is based on meeting food requirements. These two activities have now converged toward a food chain where flowers are conceived of as a sort of “new vegetable” and one of the most promising novelties to satisfy the growing need for food innovation both in terms of an organoleptic and nutraceutical profile. This novelty has rapidly evolved, especially following the growing scientific evidence of the human health benefits of flowers used as food. The typically high pigment concentration of the corollas (especially flavonoids and carotenoids), which have evolved to chromatically attract pollinators, indicates a marked nutraceutical activity especially in terms of antioxidant power. In this review, we first attempted to explore which species are most promising and which should be avoided due to real or suspected toxicity problems. The nutraceutical virtues were therefore highlighted trying to focus attention on those “functional phytochemicals” capable of counteracting some specific human pathologies. Furthermore, the organoleptic profile of edible flowers was investigated since this is one of the least known aspects. The cropping systems suitable for their cultivation were therefore hypothesized and finally the criticalities of edible flowers were addressed in terms of shelf life and marketing opportunities.

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.

Role of fermented dairy foods in human health

2020 ◽  
Vol 73 (02) ◽  
pp. 97-110
Author(s):  
Harpreet Kaur ◽  
Taruna Gupta ◽  
Suman Kapila ◽  
Rajeev Kapila
Keyword(s):  
Human Health ◽  
Dairy Foods ◽  
Fermented Dairy

scholarly journals Recent Research on the Health Benefits of Blueberries and Their Anthocyanins

2019 ◽  
Author(s):  
Wilhelmina Kalt ◽  
Aedin Cassidy ◽  
Luke R Howard ◽  
Robert Krikorian ◽  
April J Stull ◽  
...  
Keyword(s):  
Scientific Evidence ◽  
Weight Maintenance ◽  
Health Benefits ◽  
Epidemiological Studies ◽  
In Vitro Models ◽  
Beneficial Effects ◽  
Regular Consumption ◽  
Host Health

ABSTRACTAwareness of the human health benefits of blueberries is underpinned by a growing body of positive scientific evidence from human observational and clinical research, plus mechanistic research using animal and in vitro models. Blueberries contain a large number of phytochemicals, including abundant anthocyanin pigments. Of their various phytochemicals, anthocyanins probably make the greatest impact on blueberry health functionality. Epidemiological studies associate regular, moderate intake of blueberries and/or anthocyanins with reduced risk of cardiovascular disease, death, and type 2 diabetes, and with improved weight maintenance and neuroprotection. These findings are supported by biomarker-based evidence from human clinical studies. Among the more important healthful aspects of blueberries are their anti-inflammatory and antioxidant actions and their beneficial effects on vascular and glucoregulatory function. Blueberry phytochemicals may affect gastrointestinal microflora and contribute to host health. These aspects have implications in degenerative diseases and conditions as well as the aging process. More evidence, and particularly human clinical evidence, is needed to better understand the potential for anthocyanin-rich blueberries to benefit public health. However, it is widely agreed that the regular consumption of tasty, ripe blueberries can be unconditionally recommended.

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