Benefits of coffee consumption for human health: an overview

Background: Coffee is one of the most consumed beverages worldwide and is popular for its characteristic flavor and rich organoleptic properties. Aim: Based on published articles, the aims of this review are i) study the association between coffee consumption and benefits to human health; ii) the effects of coffee consumption on some pathologies; and iii) provide a description of coffee’s bioactive compounds. Discussion: Coffee presents bioactive compounds, which include phenolic compounds, especially chlorogenic acid (caffeoylquinic acid), trigonelline, and diterpenes, such as cafestol and kahweol. These compounds are related to the beneficial effects for human health, including high antioxidant activity, antimutagenic activity, hepatoprotective action, reduced incidence of type 2 diabetes mellitus, reduced risk of cardiovascular diseases, decreased incidence of inflammatory diseases, reduced menopausal symptoms, and others. Coffee’s bioactive compounds are caffeine, chlorogenic acid, trigonelline, cafestol and kahweol, which are closely related to coffee’s beneficial effects. Conclusion: The present review clarified that the benefits of moderate coffee consumption outweigh the associated risks.

Antioxidant Defense during Recovery of Resurrection Plant Haberlea rhodopensis from Drought- and Freezing-Induced Desiccation

In this study, the contribution of nonenzymatic (ascorbate, glutathione) and enzymatic antioxidants (superoxide dismutase, catalase, glutathione reductase, glutathione S-transferase) in the first hours of recovery of the resurrection plant Haberlea rhodopensis from drought- and freezing-induced desiccation was assessed. The initial stage of recovery after desiccation is critical for plants, but less investigated. To better understand the alterations in the activity of antioxidant enzymes, their isoenzyme patterns were determined. Our results showed that ascorbate content remained high during the first 9 h of rehydration of desiccated plants and declined when the leaves′ water content significantly increased. The glutathione content remained high at the first hour of rehydration and then strongly decreased. The changes in ascorbate and glutathione content during recovery from drought- and freezing-induced desiccation showed great similarity. At the beginning of rehydration (1–5 h), the activities of antioxidant enzymes were significantly increased or remained as in dry plants. During 7–24 h of rehydration, certain differences in the enzymatic responses between the two plant groups were registered. The maintenance of a high antioxidant activity and upregulation of individual enzyme isoforms indicated their essential role in protecting plants from oxidative damage during the onset of recovery.

Characterisation, Recovery and Activity of Hydrophobic Compounds in Norway Spruce Log Soaking Pit Water: Could they be Used in Wood Preservative Formulations?

Purpose Norway spruce log soaking water (SLSW) is considered a waste in the plywood and veneer industry but has not been characterised, and its possible uses remain unexplored. The purpose of this study is to characterise and test the possibility of using SLSW in wood preservative formulations. Methods First, the SLSW was characterised, and the presence of carbohydrates in the log soaking water was reduced with a hydrophobic adsorbent to reduce the nutrient availability for fungi in the liquids. Then, the feasibility of using SLSW and the sugar free SLSW (denoted later as EHC solution) as wood preservatives was studied by testing their antifungal and antioxidant activities and performing a mini-block test against Schizophyllum commune, Trametes versicolor, Fibroporia vaillantii and Gloeophyllum trabeum. Results Several phenolic compounds were found in the SLSW. This water also had high antioxidant activity at 1000 mg/L before and after carbohydrate removal but no antifungal activity. Its impregnation in wood caused a slight reduction in mass loss of the Pinus sylvestris specimens but had no effect on the Fagus sylvatica specimens when exposed against Schizophyllum commune, Trametes versicolor, Fibroporia vaillantii and Gloeophyllum trabeum. Conclusion The SLSW as a wood preservative is invalid, even after partial carbohydrate removal. However, due to the presence of wood constituents, SLSW could be a resource for other uses requiring high antioxidant activity but specific applications need further investigation. Graphical Abstract

FORMULATION OF EFFERVESCENT GRANULES FROM RED GINGER (ZINGIBERIS OFFICINALE ROSCOE VAR. RUBRUM) EXTRACT AND ITS ANTIOXIDANT ACTIVITY

Objective: Ginger is one of the Indonesian plants that has been used as traditional medicine. The flavonoids and phenols compounds contained high antioxidant activity. This study aimed to formulate effervescent granules (EG) from red ginger (RG) extract and evaluate its antioxidant activity. Methods: The formulation of EG from RG extract was prepared by the wet granulation method using different concentrations of polyvinylpyrrolidone (PVP). Furthermore, the flowability of granules was evaluated, including flow rate, angle of repose, bulk density, tapped density, Carr's index, Hausner ratio, and effervescent time. The physical stability of granules such as organoleptic evaluation, effervescent time, and pH measurement was also evaluated after 28 d of storage, and the antioxidant activity of EG from RG extract was determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH). Results: The result showed that the EG of RG extract was successfully prepared by wet granulation with a concentration of 15%. In addition, the flowability study showed that all formulas of EG from RG extract have good flow properties, and the granules showed excellent flow properties based on Carr′s index results. The effervescent time of granules remained within the acceptable range according to USP, and the physical stability did not change even after 28 d of storage. The IC50 of EG from RG extract was 283.28±3.6 ppm and has moderate in free radicals scavenging activity. Conclusion: EG from RG extract can be used as food supplements to protect the human body from free radicals and inhibit oxidases.

The Shortest Innovative Process of Black And Golden Garlic For Enhancing The S-Allylcysteine Content And Antioxidant Activity

Black garlic is a type of heat-treated garlic for which the traditional process is extremely simple but it is very time-consuming, taking more than one month. The purpose of this research was to reduce the processing time of black garlic. A novel processing including soaking and freezing was applied for the pre-treatment of the garlic. The effects of two temperatures (60 and 80 °C) and two relative humidities (65 and 80% RH) were investigated to find the optimum conditions for black garlic production. The optimum conditions for black garlic production were pre-treatment using CaCl2 soaking followed by freezing before being further incubated at 80 °C and 80% RH for 1 week. This optimal condition produced black garlic with high antioxidant activity as 5,390 and 25,421 mg Trolox/100 g dry weight for DPPH and ABTS assays, respectively. However, the incubation process at 60 °C and 65% RH provided golden garlic with the highest S-allylcysteine (SAC) content by about 1,772 mg/100 g dry weight. This novel process shortened the processing time of black garlic by about four times and provided a new processed garlic product called “golden garlic”.

Molecular docking of lutein as anti-photoaging agent in silico

The accumulation of UV exposure resulted in the loss of skin elasticity, and the appearance of wrinkles on the skin is commonly known as photoaging. Matrix metalloproteinase-1 (MMP-1) is an enzyme that degrades type I and III fibrillar collagen. This study aims to determine the mechanism of MMP-1 inhibition by lutein, a carotenoid compound with high antioxidant activity, using in silico molecular docking. This study was conducted by optimization of lutein structure using HyperChem 8, preparation of MMP-1 (PDB ID: 966C) using Chimera 1.10.1, validation of the method, and docking lutein against MMP-1 using Autodock 4.2. The results showed lutein had binding energy of -12.28 kcal/mol, lower than RS2 native ligand (-10.83 kcal/mol). The hydrogen bond formed between lutein and MMP-1 through HIS228 residue. To conclude, lutein may be developed as an anti-photoaging agent by inhibiting the MMP-1.

hemical Composition and Biological Activity of Ixiolirion tataricum (Pall.) Schult. & Schult.f. var. tataricum.

The role of plants in human life and the importance of plants in the food, drug and cosmetics industry have been increasing nowadays. This study investigates biological and chemical properties of root, branch, leaf, flower and aerial ethanol extracts of Ixiolirion tataricum (Pall.) Schult. & Schult. f. var. tataricum species, consumed as food in the population. The chemical composition of the species has been determined by the LC-MS/MS by specifying total phenolic and flavonoid contents. Antioxidant activity, cholinesterase, urease, tyrosinase, elastase and collagenase inhibitory activities have also been studied. According to the results of LC-MS/MS, quinic acid, protocatechuic acid, p-coumaric acid, and rutin have been detected. The branch ethanol extract contained higher amounts of quininic acid (12.101 µg analyte/g extract) than extracts of leaves, flowers, roots and aerial parts. On the other hand, the leaves ethanol extract exhibited high antioxidant activity in all tests (ABTS: IC50= 57.47±0.86 µg/mL, CUPRAC: A0.5= 66.76±1.86, DPPH: IC50: 119.2±1.52). The species has the potential to be used in the food industry due to its high antioxidant capacity.

Talbina as a functional food and a source of health-beneficial ingredients: a narrative review

During the past two decades, several researchers have claimed that traditional foods are healthier products and better sources of micronutrients. Talbina is a well-known traditional food in North Africa, Middle East and South East Asia. Talbina is made by adding 1-2 tablespoons of barley (100% wholegrain barley) to cup of water. Cook on low heat for15 minutes in a water bath. After that a cup of Laban (fermented milk) or milk is added. It can be sweetened with honey. This broth can be used as a stock for soups or stews or as a thickener. Talbina is a healthy food helps in depression and stress relief. It has high antioxidant activity as well as anti-inflammatory. Its consumption regularly proves to be an effective and safe strategy for treating different chronic diseases. It is a rich source of different essential nutrients and antimicrobials, both of which have been linked to a reduction in chronic disease. However, Talbina has not been well studied or defined by the scientific community. This review defines Talbina and discusses the various bioactive compounds in this food and their health benefits. Keywords: Barley wholegrain; fermented milk; natural honey; functional food; nutraceutical ingredients.

“Green technology” processing of pine (Pinus sylvestris L.) and larch (Larix sibirica Ledeb.) wood greenery to produce bioactive extracts

In order to explore the extractives of conifers an effective and environmentally friendly method of extraction with aqueous-alkaline solution allowing to isolate up to 10.4% of extractive substances (ES) from pine wood greenery and up to 6.9% from larch wood greenery was investigated. The component fractional composition of aqueous-alkaline extracts was studied. The antioxidant fraction activity of neutral and acidic components isolated from the produced extracts was evaluated. It was found that these fractions have a high antioxidant activity, where the activity of larch extract components was higher than that of the respective components of pine extract. Due to their rich chemical composition and high biological activity, extracts of pine and larch wood greenery produced by aqueous-alkaline extraction have good application prospects as biologically active preparations.