Hazelnuts (Corylus avellana L.) from Spontaneous Flora of the West Part of Romania: A Source of Nutrients for Locals

In this study, the nutritional potential of some hazelnut varieties from the spontaneous flora of Romania was analyzed as a means to increase the sustainability of the local production. The chemical composition from hazelnuts (Corylus avellana L.) from spontaneous flora was determined in terms of mineral substances, protein, as well as essential and non-essential amino acids. The eight amino acids investigated had the following average values: Arg—0.68 g/100 g, Phe—0.415 g/100 g, Ser—0.277 g/100 g, Glu—0.188 g/100 g, Asp—0.133 g/100 g, Pro—0.038 g/100 g, and Lys—0.031 g/100 g. The average values of metal content were in the ranges: 88.39–146.98 µg·g−1 (Fe); 96.93–123.23 µg·g−1(Zn); 46.68–100.38 µg·g−1 (Cu); 26.00–87.78 µg·g−1 (Mn); 4.87–32.19 µg·g−1 (Ni); 1.87–2.84 µg·g−1 (Cr); and 1.29–1.86 µg·g−1 (Cd). Crude protein content values were in the range 16.33–22.31%. In order to harness this nutritional potential, the variety with superior quality indices was included, in the form of flour, in biscuit-type baked goods that were characterized from nutritional and sensory points of view. The results showed that the content of polyphenols increased with the addition of hazelnut flour, as did the content of polyunsaturated fatty acids.

Factors related to productivity and persistence of lucerne (Medicago sativa) genotypes with different fall dormancy levels: a review

The lucerne productive and nutritional potential make it the most used forage legume worldwide. This wide use leads genetic improvement programs to increasingly select the main requirements for a given edaphoclimatic condition. However, in Brazil, the research on genetic improvement of lucerne has been limited over the years, which has hindered the production of this species and the domination of other legumes in animal production, as estilosantes and pigeon pea. This literature review aimed to present results from countries such as New Zealand and Australia that lead the world ranking, as weel as Argentina, in the cultivation of this crop and that can be used as showcase to understand the management of lucerne. From extensive bibliometry analyses in the period between 1963 and 2021, variables as persistence and phyllochron in these countries indicate that it is possible to produce lucerne with similar productivity, longevity and quality in Brazil. Nevertheless, to leverage this production, not only genetic improvement should be aimed, but also research and dissemination of knowledge on the ideal management of defoliation and, mainly, on the choice of the genotype and dormancy level to be cropped by the producer.

Effect of milling and sourdough fermentation on bioactive compounds of selected multigrain blends

Blends of wheat, rye and barley were used to obtain multigrain milling fractions. The multigrain flours were further subjected to fermentation, and the metabolites profile and the nutritional potential of the obtain sourdoughs were explored. Increasing the level of rye and barley in the multigrain blends resulted in increased DPPH RSA, total phenolic and folic acid contents in flours and brans. The level of panthotenic acid decreased in flours and brans, with the increase of rye and barley levels. Both spontaneous and lactic acid bacteria assisted sourdough fermentation resulted in lower levels of folic acid compared to the corresponding flours, but the concentration increased with the level of rye and barley within blends. The metabolites biosynthesized by lactic acid bacteria varied with the levels of rye and barley in the blends. Multigrain milling and sourdough fermentation are valuable tools for modulating the nutritional profile of the cereal based food products.

Soybean Seed Compounds as Natural Health Protectors

Glycine max (L) Merrill, better known as soy or soybean, is a legume of asian origin considered an excellent biotype, given the fact that it contains almost everything the human being needs for the diet. Its cultivation worldwide is one of the most important, and soy itself and its derivatives are highly on demand. The health effects of soy derived foods have been investigated for more than 25 years, and some of them remain controversial. On the other hand, we wondered if soy could be used to ameliorate the toxic effects of heavy metals. Therefore, in this chapter we review general characteristics of soy as well as its nutritional potential, and we compiled the newest information about the health effects of soy. In order to test our hypothesis, we developed a model of animals exposed to cadmium, and we gave them a soy based diet, comparing it with a casein-based diet as control. This allowed us to collect information about its effect on the respiratory and nervous system. Among the results of this review, we show that it reduces the cholesterol level and obesity while also having antidiabetic effects. We enumerate the benefits of soy-based diets on the respiratory system, such as protection against lung cancer and radiotherapy, better lung function in asthma patients and protection against cadmium intoxication. In the cardiovascular system it reduces the risk of coronary heart disease, improves blood pressure, glycemic control, and inflammation while it reduces not all but some of the alterations induced by cadmium exposure on the aorta and heart. It apparently promotes neurogenesis, improves cognitive functions, and reduces the oxidative stress and apoptosis induced by cadmium exposure in the cerebellum. Taken all together, this information let us conclude that soy consumption would exhibit numerous benefits for human health, although future studies should try to elucidate the best outcome considering variables such as gender, age, treatment duration and dosage of soy products consumption in the diet.