scholarly journals Review on Evaluation of Physalis peruviana L.’s Antioxidant, Antimicrobial and Biochemical Activities

2021 ◽  
pp. 30-39
Author(s):  
Nuri Gulesci ◽  
Guzide Yücebilgic ◽  
Ramazan Bilgin
Keyword(s):  
Nutritional Value ◽  
Functional Foods ◽  
Essential Fatty Acids ◽  
Folk Medicine ◽  
Vitamin K1 ◽  
Organic Foods ◽  
Physalis Peruviana ◽  
Wild Fruit ◽  
Cosmetic Industry ◽  
Mineral Substances

In this review, it was emphasized that natural and organic foods have a rich structure in terms of antimicrobial, antioxidant, and vitamin content. Physalis peruviana L., products contain minerals, amino acids, withanolides, flavonoids, and essential fatty acids, thus representing good sources of these compounds. These compounds have protective, regulatory, and nutritional roles in metabolism. Physalis peruviana L. is a wild fruit that has been widely used for centuries, mainly in folk medicine. The fruit and juice of Physalis peruviana L., contain high amounts of vitamin C, vitamin E, vitamin K1, and many other mineral substances. In addition, the ingredients in Physalis peruviana L., have antioxidant, antibacterial, antiviral, antiallergic, anti-inflammatory, and antineoplastic effects. The available evidence has demonstrated the nutritional value of different products of Physalis peruviana L., suggesting them to be potential candidates for use in the cosmetic industry, in the preparation of functional foods, and phytomedicine for the prevention.

Hemp seeds, flaxseed and açaí berries: Health benefits and nutritional importance with emphasis on the lipid content

2021 ◽  
Vol 17 ◽  
Author(s):  
Pedro Magalhães ◽  
Rosário M. Domingues ◽  
Eliana Alves
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Nutritional Value ◽  
Functional Foods ◽  
Essential Fatty Acids ◽  
Antioxidant Properties ◽  
Beneficial Effects ◽  
Plant Seeds ◽  
General Chemical ◽  
Nutritional Importance

Background: Some plant seeds and berries have gained increased recognition due to their wide variety of bioactive compounds. Many of these foods are rich in lipids with high nutritional value, of which n-3 and n-6 essential fatty acids stand out. However, knowledge of these foodstuffs’ chemical composition and biological activity and their value as a source of healthy lipids is far from being fully explored. Objective and Methods: The benefits of the intake of hemp seeds, flaxseed and açaí berries, considered functional foods, have been compiled in this review. Likewise, their general chemical composition will be described to evaluate their relevance in a healthy diet, highlighting their lipid components and nutritional lipid indices. Results and Conclusion: The fibres and essential fatty acids of hemp seeds and flaxseed and the antioxidant properties of açaí berries provide them protective roles against several chronic non-communicable diseases and represent significant beneficial effects that add value to these healthy natural products. More research is needed to deepen the knowledge on their lipids’ molecular composition and bioactivity.

scholarly journals Phytochemical Analysis, Antioxidant and Anti-Inflammatory Activity of Calyces from Physalis peruviana

2014 ◽  
Vol 9 (11) ◽  
pp. 1934578X1400901 ◽  
Author(s):  
Reina M. Toro ◽  
Diana M. Aragón ◽  
Luis F. Ospina ◽  
Freddy A. Ramos ◽  
Leonardo Castellanos
Keyword(s):  
Antioxidant Activities ◽  
Folk Medicine ◽  
Ethanolic Extract ◽  
Inflammatory Activity ◽  
Phytochemical Analysis ◽  
Physalis Peruviana ◽  
Edema Model ◽  
Anti Inflammatory ◽  
Bio Assay

Physalis peruviana calyces are used extensively in folk medicine. The crude ethanolic extract and some fractions of calyces were evaluated in order to explore antioxidant and anti-inflammatory activities. The anti-inflammatory activity was evaluated by the TPA-induced ear edema model. The antioxidant in vitro activity was measured by means of the superoxide and nitric oxide scavenging activity of the extracts and fractions. The butanolic fraction was found to be promising due to its anti-inflammatory and antioxidant activities. Therefore, a bio-assay guided approach was employed to isolate and identify rutin (1) and nicotoflorin (2) from their NMR spectroscopic and MS data. The identification of rutin in calyces of P. peruviana supports the possible use of this waste material for phytotherapeutic, nutraceutical and cosmetic preparations.

scholarly journals Aquaculture Production of the Brown Seaweeds Laminaria digitata and Macrocystis pyrifera: Applications in Food and Pharmaceuticals

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1306
Author(s):  
Diane Purcell-Meyerink ◽  
Michael A. Packer ◽  
Thomas T. Wheeler ◽  
Maria Hayes
Keyword(s):  
Dietary Supplements ◽  
Functional Foods ◽  
Folk Medicine ◽  
Macrocystis Pyrifera ◽  
Fish Feed ◽  
Laminaria Digitata ◽  
Brown Seaweeds ◽  
Commercial Potential ◽  
History Of ◽  
History Of Use

Seaweeds have a long history of use as food, as flavouring agents, and find use in traditional folk medicine. Seaweed products range from food, feed, and dietary supplements to pharmaceuticals, and from bioenergy intermediates to materials. At present, 98% of the seaweed required by the seaweed industry is provided by five genera and only ten species. The two brown kelp seaweeds Laminaria digitata, a native Irish species, and Macrocystis pyrifera, a native New Zealand species, are not included in these eleven species, although they have been used as dietary supplements and as animal and fish feed. The properties associated with the polysaccharides and proteins from these two species have resulted in increased interest in them, enabling their use as functional foods. Improvements and optimisations in aquaculture methods and bioproduct extractions are essential to realise the commercial potential of these seaweeds. Recent advances in optimising these processes are outlined in this review, as well as potential future applications of L. digitata and, to a greater extent, M. pyrifera which, to date, has been predominately only wild-harvested. These include bio-refinery processing to produce ingredients for nutricosmetics, functional foods, cosmeceuticals, and bioplastics. Areas that currently limit the commercial potential of these two species are highlighted.

EVALUATION OF THE NUTRITIONAL VALUE OF BAKERY MIXES AND GRAIN BREAD ON THEIR BASIS

2019 ◽  
Author(s):  
Н.Н. АЛЕХИНА ◽  
Е.И. ПОНОМАРЕВА ◽  
И.М. ЖАРКОВА ◽  
К.К. ПОЛЯНСКИЙ ◽  
А.С. ЖЕЛТИКОВА
Keyword(s):  
Functional Food ◽  
Comparative Evaluation ◽  
Nutritional Value ◽  
Functional Foods ◽  
Biologically Active ◽  
Dietary Fibers ◽  
Food Ingredients ◽  
Biological Value ◽  
Amaranth Flour ◽  
Active Substances

Проведена сравнительная оценка хлебопекарных смесей (ХПС) Ливенка и Амарантус, включающих биоактивированное зерно пшеницы и ржи и биоактивированные злаковые культуры и амарантовую муку соответственно, и хлеба на их основе. Исследованы химический состав, биологическая и энергетическая ценность ХПС и выпеченных на их основе образцов зернового хлеба Ливенский и Амарантус. Установлено, что ХПС Амарантус и хлеб Амарантус отличаются несколько большим содержанием белка, кальция, лизина по сравнению с ХПС Ливенка и хлебом Ливенский. Однако по количеству пищевых волокон и витаминов ХПС с амарантовой мукой и изделия на ее основе несколько уступают образцам, приготовленным без добавки амарантовой муки. Внесение амарантовой муки в дозировке 5,5% взамен части ржаной муки незначительно повышает энергетическую и биологическую ценность ХПС и хлеба на ее основе. Установлено, что ХПС Ливенка и Амарантус относятся к функциональным пищевым ингредиентам за счет содержания значимого количества биологически активных веществ, а изделия на их основе – к функциональным пищевым продуктам. Comparative evaluation of baking mixes (BM) of Livenka and Amarantus, including bioactivated grains of wheat and rye and bioactivated cereals and amaranth flour, respectively, and bread on their basis was carried out. Chemical composition, biological and energy value of BM and baked on their basis samples of grain bread Livenskiy and Amarantus were investigated. It is established that the BM Amarantus and bread Amarantus are slightly high content of protein, calcium, lysine, compared with BM Livenka and bread Livenskiy. However, the number of dietary fibers and vitamins BM with amaranth flour and products on it based are concede to samples a little prepared without the addition of amaranth flour. The introduction of amaranth flour in a dosage of 5,5% instead of a portion of rye flour slightly increases the energy and biological value of BM and bread on it based. It was found that the BM Livenka and Amarantus are functional food ingredients due to the content of a significant amount of biologically active substances, and products on their based – to functional foods.

scholarly journals Production of Arthrospira (Spirulina) platensis Enriched in β-Glucans through Phosphorus Limitation

2021 ◽  
Vol 11 (17) ◽  
pp. 8121
Author(s):  
Giorgos Markou ◽  
Christos Eliopoulos ◽  
Anthoula Argyri ◽  
Dimitrios Arapoglou
Keyword(s):  
Nutritional Value ◽  
Functional Foods ◽  
Phosphorus Limitation ◽  
Food Supplement ◽  
Biologically Active Compounds ◽  
Biologically Active ◽  
Total Dietary Fiber ◽  
Active Compounds ◽  
Dry Biomass ◽  
Biomass Components

(1) Background: Arthrospira (commonly known as Spirulina) is an edible cyanobacterium that is produced worldwide as a food supplement owing to its high nutritional value. Arthrospira displays strong potential as an important ingredient in the development of novel functional foods. Polysaccharides from Arthrospira are biologically active compounds and hence there is interest in producing biomass rich in carbohydrates. (2) Methods: A. platensis was cultivated under different degrees of phosphorus limitation in order to trigger the accumulation of carbohydrates. The biomass was then characterized in terms of its content of α- and β-glucans, total dietary fiber and monosaccharide profile. Fourier-transform infrared spectroscopy (FTIR) was used for the rapid analysis of the main biomass components. (3) Results: Phosphorus limitation resulted in an increase in carbohydrates (from 23% up to 65% dry biomass) of which 4–12% (in relation to the dry biomass) was α-glucans and 20–34% was 1.3:1.6 β-glucans, while 1.4:1.6 β-glucans were not detected. Total dietary fibers ranged from 20–32% (of dry biomass), whereas among the carbohydrates, the predominant monosaccharide was glucose (>95%). FTIR performed well when applied as a prediction tool for the main biomass components. (4) Conclusions: Since β-glucans are of particular interest as biologically active compounds, this study demonstrates that phosphorus-limited A. platensis could be a potential ingredient for the development of novel functional foods.

scholarly journals The genetic factors involved in functional food efficacy on cardiovascular disease etiology

SURG Journal ◽  
2019 ◽  
Vol 11 ◽  
Author(s):  
Maarij Siddiqi
Keyword(s):  
Risk Factors ◽  
Cardiovascular Disease ◽  
Nutritional Value ◽  
Functional Foods ◽  
Genetic Factors ◽  
Dietary Guidelines ◽  
Disease Etiology ◽  
Modifiable Factor ◽  
Health And Disease ◽  
The Relationship

While the impacts of modifiable and non-modifiable risk factors on chronic diseases such as cardiovascular disease (CVD) are widely established, the interactions between such coexisting risk factors and their subsequent effects on the promotion or suppression of CVD are less known. As part of the diet, functional foods are considered a modifiable factor that influence health beyond their basic nutritional value. The relationship between these functional foods and the underlying genome, along with their joint implication in health and disease, forms the focus of the emerging field of nutrigenomics. Reviewed in this paper are some prominent gene-diet interactions demonstrated in CVD etiology. Specifically, the interaction between foods such as phytosterols and isoflavones with genetic factors of the consuming population are examined in relation to CVD. By determining how nutritional intake affects genetics and vice versa, we create the potential to offer improved dietary guidelines to certain individuals, subgroups, or populations in order to maximize health benefits of specific diets.

Cow’s milk components with anti-cancer potential

2003 ◽  
Vol 2003 ◽  
pp. 218-218 ◽  
Author(s):  
Donald L. Palmquist ◽  
Peter W. Parodi
Keyword(s):  
Cancer Prevention ◽  
Health Risks ◽  
Environmental Effects ◽  
Dairy Products ◽  
Nutritional Value ◽  
Functional Foods ◽  
Cow’S Milk ◽  
Diet Modification ◽  
Anti Cancer ◽  
Milk Components

Environmental effects are estimated to cause three-fourths of cancer deaths, of which one-third could be reduced by diet modification. Though dairy products are promoted for their nutritional value, and also condemned for alleged health risks, attention is turning to dairy products as sources of functional foods for cancer prevention.

scholarly journals Molecular Functionality of Plant Proteins from Low- to High-Solid Systems with Ligand and Co-Solute

2020 ◽  
Vol 21 (7) ◽  
pp. 2550 ◽  
Author(s):  
Vilia Darma Paramita ◽  
Naksit Panyoyai ◽  
Stefan Kasapis
Keyword(s):  
Nutritional Value ◽  
Functional Foods ◽  
Three Dimensional ◽  
Plant Proteins ◽  
Delivery Vehicle ◽  
Fresh Food ◽  
Good Nutrition ◽  
Bioactive Ingredients ◽  
Food Retention

In the food industry, proteins are regarded as multifunctional systems whose bioactive hetero-polymeric properties are affected by physicochemical interactions with the surrounding components in formulations. Due to their nutritional value, plant proteins are increasingly considered by the new product developer to provide three-dimensional assemblies of required structure, texture, solubility and interfacial/bulk stability with physical, chemical or enzymatic treatment. This molecular flexibility allows them to form systems for the preservation of fresh food, retention of good nutrition and interaction with a range of microconstituents. While, animal- and milk-based proteins have been widely discussed in the literature, the role of plant proteins in the development of functional foods with enhanced nutritional profile and targeted physiological effects can be further explored. This review aims to look into the molecular functionality of plant proteins in relation to the transport of bioactive ingredients and interaction with other ligands and proteins. In doing so, it will consider preparations from low- to high-solids and the effect of structural transformation via gelation, phase separation and vitrification on protein functionality as a delivery vehicle or heterologous complex. Applications for the design of novel functional foods and nutraceuticals will also be discussed.

scholarly journals Phytochemical Profile and Biological Activity ofNelumbo nucifera

2015 ◽  
Vol 2015 ◽  
pp. 1-16 ◽  
Author(s):  
Keshav Raj Paudel ◽  
Nisha Panth
Keyword(s):  
Traditional Medicine ◽  
Nutritional Value ◽  
Functional Foods ◽  
Skin Diseases ◽  
Chemical Constituents ◽  
Bioactive Constituents ◽  
Tissue Inflammation ◽  
Whole Plant ◽  
Phytochemical Profile ◽  
Different Parts

Nelumbo nuciferaGaertn. (Nymphaeaceae) is a potential aquatic crop grown and consumed throughout Asia. All parts ofN. nuciferahave been used for various medicinal purposes in various systems of medicine including folk medicines, Ayurveda, Chinese traditional medicine, and oriental medicine. Many chemical constituents have been isolated till the date. However, the bioactive constituents of lotus are mainly alkaloids and flavonoids. Traditionally, the whole plant of lotus was used as astringent, emollient, and diuretic. It was used in the treatment of diarrhea, tissue inflammation, and homeostasis. The rhizome extract was used as antidiabetic and anti-inflammatory properties due to the presence of asteroidal triterpenoid. Leaves were used as an effective drug for hematemesis, epistaxis, hemoptysis, hematuria, and metrorrhagia. Flowers were used to treat diarrhea, cholera, fever, and hyperdipsia. In traditional medicine practice, seeds are used in the treatment of tissue inflammation, cancer and skin diseases, leprosy, and poison antidote. Embryo of lotus seeds is used in traditional Chinese medicine as Lian Zi Xin, which primarily helps to overcome nervous disorders, insomnia, and cardiovascular diseases (hypertension and arrhythmia). Nutritional value of lotus is as important as pharmaceutical value. These days’ different parts of lotus have been consumed as functional foods. Thus, lotus can be regarded as a potential nutraceutical source.

scholarly journals Chemical and physical composition of grain-type and food-type soybean for food processing

2009 ◽  
Vol 44 (7) ◽  
pp. 777-784 ◽  
Author(s):  
Josemeyre Bonifácio da Silva ◽  
Mercedes Concórdia Carrão-Panizzi ◽  
Sandra Helena Prudêncio
Keyword(s):  
Grain Size ◽  
Food Processing ◽  
Nutritional Value ◽  
Functional Foods ◽  
Active Form ◽  
Cooking Time ◽  
Biologically Active ◽  
Food Type ◽  
Physical Composition ◽  
Hexanal Content

The objective of this work was to evaluate the chemical and physical characteristics of grains of soybean (Glycine max) cultivars for food processing. The soybean cultivars evaluated were: grain-type - BRS 133 and BRS 258; food-type - BRS 213 (null lipoxygenases), BRS 267 (vegetable-type) and BRS 216 (small grain size). BRS 267 and BRS 216 cultivars showed higher protein content, indicating that they could promote superior nutritional value. BRS 213 cultivar showed the lowest lipoxygenase activity, and BRS 267, the lowest hexanal content. These characteristics can improve soyfood flavor. After cooking, BRS 267 cultivar grains presented a higher content of aglycones (more biologically active form of isoflavones) and oleic acid, which makes it proper for functional foods and with better stability for processing, and also showed high content of fructose, glutamic acid and alanine, compounds related to the soybean mild flavor. Because of its large grain size, BRS 267 is suitable for tofu and edamame, while small-grain-sized BRS 216 is good for natto and for soybean sprouts production. BRS 216 and BRS 213 cultivars presented shorter cooking time, which may be effective for reducing processing costs.

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