Ginseng Glucosyl Oleanolate from Ginsenoside Ro, Exhibited Anti-Liver Cancer Activities via MAPKs and Gut Microbiota In Vitro/Vivo.

Ginseng is widely recognized for its diverse health benefits and serves as a functional food ingredient with global popularity. Ginsenosides with a broad range of pharmacological effects are the most crucial active ingredients in ginseng. This study aimed to derive ginseng glucosyl oleanolate (GGO) from ginsenoside Ro through enzymatic conversion and evaluate its impact on liver cancer in vitro and in vivo. GGO exhibited concentration-dependent HepG2 cell death and markedly inhibited cell proliferation via the MAPK signaling pathway. It also attenuated tumor growth in immunocompromised mice undergoing heterograft transplantation. Furthermore, GGO intervention caused a modulation of gut microbiota composition by specific bacterial populations, including Lactobacillus, Bacteroides, Clostridium, Enterococcus, etc., and ameliorated SCFA metabolism and colonic inflammation. These findings offer promising evidence for the potential use of GGO as a natural functional food ingredient in the prevention and treatment of cancer.

Functional Food Chemical Ingredient Strategies for Non-alcoholic Fatty Liver Disease (NAFLD) and Hepatic Fibrosis: Chemical Properties, Health Benefits, Action, and Application.

PURPOSE OF REVIEW: The liver is an important digestive gland in the body. Lifestyle and dietary habits are increasingly damaging our liver, leading to various diseases and health problems. Non-alcoholic fatty liver disease (NAFLD) has become one of the most serious liver disease problems in the world. Diet is one of the important factors in maintaining liver health. Functional foods and their components have been identified as novel sources of potential preventive agents in the prevention and treatment of liver disease in daily life. However, the effects of functional components derived from small molecules in food on different types of liver diseases have not been systematically summarized. RECENT FINDINGS: The components and related mechanisms in functional foods play a significant role in the development and progression of NAFLD and liver fibrosis. A variety of structural components are found to treat and prevent NAFLD and liver fibrosis through different mechanisms, including flavonoids, alkaloids, polyphenols, polysaccharides, unsaturated fatty acids, and peptides. On the other hand, the relevant mechanisms include oxidative stress, inflammation, and immune regulation, and a large number of literature studies have confirmed a close relationship between the mechanisms. The purpose of this article is to examine the current literature related to functional foods and functional components used for the treatment and protection against NAFLD and hepatic fibrosis, focusing on chemical properties, health benefits, mechanisms of action, and application in vitro and in vivo. The roles of different components in the biological processes of NAFLD and liver fibrosis were also discussed.

The Use of an Antioxidant Enables Accurate Evaluation of the Interaction of Curcumin on Organic Anion-Transporting Polypeptides 4C1 by Preventing Auto-Oxidation.

Flavonoids have garnered attention because of their beneficial bioactivities. However, some flavonoids reportedly interact with drugs via transporters and may induce adverse drug reactions. This study investigated the effects of food ingredients on organic anion-transporting polypeptide (OATP) 4C1, which handles uremic toxins and some drugs, to understand the safety profile of food ingredients in renal drug excretion. Twenty-eight food ingredients, including flavonoids, were screened. We used ascorbic acid (AA) to prevent curcumin oxidative degradation in our method. Twelve compounds, including apigenin, daidzein, fisetin, genistein, isorhamnetin, kaempferol, luteolin, morin, quercetin, curcumin, resveratrol, and ellagic acid, altered OATP4C1-mediated transport. Kaempferol and curcumin strongly inhibited OATP4C1, and the Ki values of kaempferol (AA(-)), curcumin (AA(-)), and curcumin (AA(+)) were 25.1, 52.2, and 23.5 µM, respectively. The kinetic analysis revealed that these compounds affected OATP4C1 transport in a competitive manner. Antioxidant supplementation was determined to benefit transporter interaction studies investigating the effects of curcumin because the concentration-dependent curve evidently shifted in the presence of AA. In this study, we elucidated the food-drug interaction via OATP4C1 and indicated the utility of antioxidant usage. Our findings will provide essential information regarding food-drug interactions for both clinical practice and the commercial development of supplements.

Prebiotic Activity of Pequi (Caryocar brasiliense Camb.) Shell on Lactobacillus and Bifidobacterium Strains: A Medicinal Food Ingredient.

Pequi is a native and popular fruit in Cerrado biome. The internal yellow-orange mesocarp is the edible fraction of the fruit, but its shell (peel and external mesocarp), which comprises 80% of the fruit, is not used by the agro-industry during fruit processing. There is a growing interest in the reduction of food loss and waste because of environmental, economic, and social impacts. So this study evaluated the chemical composition, antioxidant capacity, and in vitro prebiotic activity of pequi shell flour. Pequi shell flour was obtained from the lyophilization and milling of pequi shell. The content of dietary fibers, oligosaccharides, sugars, organic acids, total phenolics and tannins, polyphenol profile, and antioxidant capacity was determined in pequi shell flour. In addition, its prebiotic activity was evaluated on growth and metabolism of probiotics Lactobacillus and Bifidobacterium strains. Pequi shell flour has a high content of dietary fibers (47.92 g/100 g), soluble fibers (18.65 g/100 g), raffinose (2.39 g/100 g), and phenolic compounds (14,062.40 mg gallic acid equivalents/100 g). For the first time, the polyphenols epigallocatechin gallate, epicatechin, and procyanidin B2 were identified in this by-product. Pequi shell flour promoted greater growth of Lacticaseibacillus casei L-26 (at 24-48 h) and Bifidobacterium animalis subsp. lactis BB-12, as well as higher prebiotic activity scores than fructooligosaccharides (standard prebiotic). Pequi shell flour is rich in prebiotic compounds and has a high antioxidant and prebiotic potential. The promising results encourage its use as an ingredient with antioxidant and potential prebiotic properties to elaborate new functional foods and nutraceuticals.

Fabrication of self-assembled micelles based on amphiphilic oxidized sodium alginate grafted oleoamine derivatives via Schiff base reduction amination reaction for delivery of hydrophobic food active ingredients.

The application of hydrophobic ß-carotene in the food industry are limited due to its susceptibility to light, high temperature, pH value, and other factors, leading to poor stability and low bioavailability. To address this problem, we adopt a more green and environmentally friendly reducing agent, 2-methylpyridine borane complex (pic-BH3), instead of traditional sodium borohydride, to achieve the simple green and efficient synthesis of amphiphilic oxidized sodium alginate grafted oleoamine derivatives (OSAOLA) through the reduction amination reaction of Schiff base. The resultant OSAOLA with the degree of substitution (DS) of 7.2 %, 23.6 %, and 38.8 % were synthesized, and their CMC values ranged from 0.0095 to 0.062 mg/mL, indicating excellent self-assembly capability in aqueous solution. Meanwhile, OSAOLA showed no obvious cytotoxicity to RAW 264.7 cells, thus revealing good biocompatibility. Furthermore, ß-carotene, as the hydrophobic active ingredients in foods was successfully encapsulated in the OSAOLA micelles by ultrasonic-dialysis method. The prepared drug-loaded OSAOLA micelles could maintain good stability when stored at room temperature for 7 d. Additionally, they were able to continuously release ß-carotene and exert long-term effects in pH 7.4 PBS at 37 °C, effectively improving the bioavailability of ß-carotene, which exhibited tremendous application potential in functional food and biomedical fields.

Physico-functional and nutritional characteristics of germinated pigeon pea (Cajanus cajan) flour as a functional food ingredient.

The study investigated the effect of germination on pigeon pea flour's physico-functional (pH, color, water and oil absorption capacities, swelling and foaming capacities and bulk densities) and proximate, total polyphenols and antioxidant activity. The physico-functional and proximate parameters were determined using standard protocols. The color analysis showed that germination significantly increased the flour samples' lightness (L*) (70.7; p = 0.009) by almost 1.5-fold. Germination resulted in almost 1.1 times higher oil absorption capacity than the control (219.9%; p = 0.022). The foaming capacity of the germinated samples significantly (p = 0.015) increased by 6.4%. Germination significantly reduced the loose bulk density (0.54 vs 0.63; p = 0.012) but significantly increased the tapped bulk density (0.84 vs 0.77; p = 0.002). The germinated samples recorded significantly (1.62%; p = 0.010) lower crude fat, about 1.2 times lower than the raw flour. Germination significantly increased the flour's total ash (4.2% vs 3.6%; p = 0.003) and crude protein (11.6% vs 9.4%; p = 0.047) content. Germinated pigeon pea flour will perform better in formulating baked products, aerated foods and food extenders than non-germinated pigeon pea flour. Hence, the germination of pigeon peas should be encouraged because it harnesses the functional and proximate attributes measured.

Fucoxanthin, a Functional Food Ingredient: Challenges in Bioavailability.

PURPOSE OF REVIEW: Fucoxanthin is an orange-red xanthophyll carotenoid found in brown seaweeds and known for its many bioactive properties. In recent years, the bioactive properties of fucoxanthin have been widely explored, making it a compound of immense interest for various health applications like anti-cancer, anti-tumour, anti-diabetic and anti-obesity properties. However, the poor bioavailability and instability of fucoxanthin in the gastrointestinal tract have major limitations. Encapsulation is a promising approach to overcome these challenges by enclosing fucoxanthin in a protective layer, such as liposomes or nano-particles. Encapsulation can improve the stability of fucoxanthin by protecting it from exposure to heat, pH, illumination, gastric acids and enzymes that can accelerate its degradation. RECENT FINDINGS: Studies have shown that lipid-based encapsulation systems such as liposomes or nano-structured lipid carriers may solubilise fucoxanthin and enhance its bioavailability (from 25 to 61.2%). In addition, encapsulation can also improve the solubility of hydrophobic fucoxanthin, which is important for its absorption and bioavailability. This review highlights the challenges involved in the absorption of fucoxanthin in the living system, role of micro- and nano-encapsulation of fucoxanthin and their potential to enhance intestinal absorption.

Rice Bran: From Waste to Nutritious Food Ingredients.

Rice (Oryza sativa L.) is a principal food for more than half of the world's people. Rice is predominantly consumed as white rice, a refined grain that is produced during the rice milling process which removes the bran and germ and leaves the starchy endosperm. Rice bran is a by-product produced from the rice milling process, which contains many bioactive compounds, for instance, phenolic compounds, tocotrienols, tocopherols, and γ-oryzanol. These bioactive compounds are thought to protect against cancer, vascular disease, and type 2 diabetes. Extraction of rice bran oil also generates various by-products including rice bran wax, defatted rice bran, filtered cake, and rice acid oil, and some of them exert bioactive substances that could be utilized as functional food ingredients. However, rice bran is often utilized as animal feed or discarded as waste. Therefore, this review aimed to discuss the role of rice bran in metabolic ailments. The bioactive constituents and food product application of rice bran were also highlighted in this study. Collectively, a better understanding of the underlying molecular mechanism and the role of these bioactive compounds exerted in the rice bran would provide a useful approach for the food industry and prevent metabolic ailments.

A review of bioactive peptides as functional food ingredients: mechanisms of action and their applications in active packaging and food quality improvement.

The creation of bioactive peptides (BPs) from dietary proteins holds considerable promise for the expansion of functional foods and nutraceuticals. BPs have a variety of important roles in the living body, including antioxidative, antimicrobial, immunomodulatory, hypocholesterolaemic, antidiabetic, and antihypertensive properties. To preserve the quality and microbiological safety of food items, BPs have been used as food additives. Additionally, peptides may be employed as functional components in the treatment or prevention of chronic and lifestyle-related disorders. This article's main goal is to draw attention to the functional, dietary, and health advantages of using BPs in food items. Therefore, it examines the mechanisms of action and medicinal uses of BPs. This review also focuses on various uses of bioactive protein hydrolysates for enhancing food items' quality and shelf life as well as for bioactive packaging. Researchers interested in physiology, microbiology, biochemistry, and nanotechnology, as well as members of the food business, are advised to read this article.

[Functional food ingredient - chromium complex with protein fermentolysate of bivalve Mactra chinensis for the prevention of hyperlipidemia and obesity].

The creation of specialized food systems capable of correcting body weight and influencing lipid metabolism is an urgent task at the present stage. The main way to create such food systems is to modify product profiles (lipid, protein, carbohydrate, mineral, vitamin, etc.). The aim of the study was to obtain and characterize a new food source of an organic form of chromium for the prevention of hyperlipidemia and obesity in the form of a complex with peptide fractions of fermentolysate proteins of the Mactra chinensis bivalve mollusk from the Far Eastern region. Material and methods. Soft food parts of the Mactra chinensis bivalve mollusk from the Far Eastern region (the motor muscle and mantle) were used as objects of research. Mollusk specimens were collected in the Amur Bay in June - September 2022. Biotechnological modification of soft tissue proteins was carried out using alkaline protease protozyme B with the following parameters: the duration of the process - 12 and 24 hours, pH - 7.0-7.2, temperature 55 °C. The fractional composition of proteins and peptides was determined by medium pressure gel permeation chromatography, the molecular weight (MW) of proteins and peptides was calculated using MW markers by comparing retention volumes. Extraction of free amino acids was carried out with 70% ethanol for 24 hours at a temperature of 20 °C, the composition and quantitative content of amino acids were determined by HPLC. The complexation reaction was carried out by adding to the fermentolysate with stirring a 10% aqueous solution of CrCl3×6H2O in a mass ratio of 6.25 × nitrogen in the liquid fraction : chromium (III) chloride = 20:1. Process conditions: temperature 20-25 °C, time 60 min, pH 7.0-7.1. The chromium content was determined by the atomic absorption method using spectrophotometer. Results. The content of low-molecular fractions increased more significantly over time in the mantle fermentolysate. The content of the high-molecular fraction of peptides weighing more than 160 kDa was minimal for both the muscle and the mantle and didn't exceed 1.1%. Low-molecular fractions weighing no more than 18 kDa in the 24-hour fermentolysate accounted for 79.6% for the muscle and 86.9% for the mantle. The obtained fermentolysates were characterized by a high content of the biologically active amino acid taurine - 25.9% (muscle) and 30.05% (mantle) of the total amino acid content. The high content of such essential amino acids as glycine, alanine, leucine, lysine, and the conditionally essential amino acid arginine was also determined. The obtained fermentolysates of soft tissue proteins of the Mactra chinensis were characterized by a fairly balanced amino acid composition. It has been experimentally established that more than 84% of the total chromium content in muscle fermentolysate and 80.9% in mantle fermentolysate was associated with peptide fractions with molecular weights from 24 to 1.4 kDa, and the highest specific chromium content - 1.67 mg/g protein (muscle) and 1.58 mg/g protein (mantle) was determined in the interval fractions with molecular weights of 18.0-12.5 kDa. The minimum specific content of the trace element was established for high-molecular fractions of 160-67 kDa and low-molecular fraction weighing less than 1.4 kDa. Conclusion. Biotechnological modification of soft tissue proteins of the Mactra chinensis bivalve mollusk from the Far Eastern region made it possible to obtain a balanced amino acid composition fermentolysate with a high content of the free biologically active amino acid taurine. Fortification of the obtained fermentolysate with chromium demonstrated high efficiency of its binding to the amino acid and peptide matrices of the protein hydrolysate. The chromium complex with fermentolysate of proteins of the Mactra chinensis bivalve mollusk can be used as a food source of chromium and taurine, including as a functional ingredient in special food systems for the prevention of hyperlipidemia and obesity.

Common beans as a source of food ingredients: Techno-functional and biological potential.

Common beans are an inexpensive source of high-quality food ingredients. They are rich in proteins, slowly digestible starch, fiber, phenolic compounds, and other bioactive molecules that could be separated and processed to obtain value-added ingredients with techno-functional and biological potential. The use of common beans in the food industry is a promising alternative to add nutritional and functional ingredients with a low impact on overall consumer acceptance. Researchers are evaluating traditional and novel technologies to develop functionally enhanced common bean ingredients, such as flours, proteins, starch powders, and phenolic extracts that could be introduced as functional ingredient alternatives in the food industry. This review compiles recent information on processing, techno-functional properties, food applications, and the biological potential of common bean ingredients. The evidence shows that incorporating an adequate proportion of common bean ingredients into regular foods such as pasta, bread, or nutritional bars improves their fiber, protein, phenolic compounds, and glycemic index profile without considerably affecting their organoleptic properties. Additionally, common bean consumption has shown health benefits in the gut microbiome, weight control, and the reduction of the risk of developing noncommunicable diseases. However, food matrix interaction studies and comprehensive clinical trials are needed to develop common bean ingredient applications and validate the health benefits over time.

[Interaction assessment of polysaccharides and minor bioactive compounds in functional food ingredients of plant origin].

At present, the scientific based view of creation enriched, specialized and functional products based on bioactive compounds (BAC) of plant origin has been formed. Interactions between polysaccharides (hydrocolloids), macronutrients of the food system and minor BAC are a determining factor in their bioavailability and should be taken into account when developing formulations and evaluated accordingly. The objective of the research was to consider the theoretical aspects of the interaction of polysaccharides and minor BAC in functional food ingredients of plant origin, as well as to provide an overview of currently available methods for their evaluation. Material and methods. The search and analysis of publications were carried out using the eLIBRARY, PubMed, Scopus, Web of Science databases, mainly in the last 10 years. Results. The main interaction mechanisms of the polysaccharides with minor BAC were determined using the example of the components of the polyphenol complex (flavonoids), ecdysteroids. These include: adsorption, the formation of an "inclusion complex", hydrogen bonding between OH-groups. The interaction of BAC with other macromolecules can occur with their significant modification as a result of the formation of complexes and cause a decrease in biological activity. The assessment of the degree of interaction of hydrocolloids with minor BAC can be carried out using both in vitro and in vivo methods. Most of these studies are carried out in vitro, do not take into account many factors that affect the bioavailability of BAC. Thus, it can be noted that, despite significant progress in the development of functional food ingredients based on medicinal plant materials, the studies of the interactions of BAC with polysaccharides using relevant models are not currently carried out to the extent necessary. Conclusion. Based on the data presented in the review, it can be concluded that plant polysaccharides (hydrocolloids) have a significant effect on the biological activity and availability of minor BAC (polyphenols, ecdysteroids). As an optimal technique for a preliminary assessment of the degree of interaction, it is recommended to use a model that includes the main enzymatic systems, which allows you to accurately reproduce the processes occurring in the gastrointestinal tract; at the final stage, it is necessary to confirm the biological activity in vivo.

Physiological effects of food ingredients on intestinal epithelial cell function.

Understanding the physiological effects of food ingredients on bodily functions is crucial for the development of foods for specified health use (FoSHU) and functional foods. To investigate this, intestinal epithelial cells (IECs) have been widely studied as they are most frequently exposed to the highest concentrations of food ingredients. Among the various functions of IECs, in this review, we have discussed glucose transporters and their involvement in preventing metabolic syndromes such as diabetes. Phytochemicals are also discussed, as they significantly inhibit glucose and fructose absorption via sodium-dependent glucose transporter 1 (SGLT1) and glucose transporter 5 (GLUT5), respectively. Additionally, we have focused on the barrier functions of IECs against xenobiotics. Phytochemicals induce detoxification of metabolizing enzymes via pregnane X receptor or aryl hydrocarbon receptor activation, which suggests that food ingredients can enhance barrier function. This review will provide insights into the role of food ingredients and glucose transporters, as well as detoxification metabolizing enzymes in IECs, and help guide future research on these aspects.

Unveiling the techno-functional and bioactive properties of bee pollen as an added-value food ingredient.

Bee pollen is an imperative product for human use. Seven bee pollens were harvested from Morocco, and their chemical, biological and techno-functional properties were studied. All samples showed acceptable physicochemical and nutritional quality with a mean energy value of 239 kcal/100 g. FTIR spectra confirmed the presence of major constituents like carbohydrates, lipids, proteins and polyphenols. Moreover, pollens exhibited good techno-functional properties, like carbohydrate solubility (34.47-59.27 g/100 g), protein solubility (7.28-23.31 g/100 g), emulsifying stability (16.52-45.38 min), emulsifying activity (9.83-25.05 g/m3) water absorption capacity (1.06-2.19 g/g), oil absorption capacity (1.15-3.50 g/g) and water-oil absorption index (0.62-1.25). Bee pollen extracts revealed potent antioxidant capacity and digestive enzyme inhibitory activity associated with the presence of fifteen phenolic compounds belonging to flavons, flavonols, flavanones, flavan-3-ols, hydroxybenzoic and hydroxycinnamic acids, and stilbenes families. Present data indicate the possible application of bee pollen as a useful nutritional, bioactive and anti-foaming ingredient, replacing synthetic products in food industries.

Characterization of some Fagaceae kernels nutritional composition for potential use as novel food ingredients.

The present study attempts to characterise Fagaceae kernels as a promising source of nutritional compounds for potential use as novel food ingredients. Thus, the proximate and mineral composition of some kernels (beech achene-BA, sessile oak acorn-SOA, turkey oak acorn-TOA, and red oak acorn-ROA), total phenolic content, individual polyphenols, and cytotoxicity of their aqueous extracts, respectively, the fatty acid composition of kernel oils were investigated using physicochemical and analytical techniques. Results revealed that BAK is rich in lipid and protein, OAKs in carbohydrates. All tested kernels contain high oleic-linoleic acid oils. BAK is abundant in phenolic acids, OAKs in hydrolysable tannins. Only BA and SOA kernels exert cytotoxicity against human fibroblasts. In all kernels, macroelements are dominated by K and microelements by Cu, Mn, and Fe. In conclusion, BA and OA kernels could be alternatively used as protein-rich, respectively, starch-rich ingredients in food.

Recent advances in food applications of phenolic-loaded micro/nanodelivery systems.

The current relevance of a healthy diet in well-being has led to a surging interest in designing novel functional food products enriched by biologically active molecules. As nature-inspired bioactive components, several lines of research have revealed the capability of polyphenolic compounds (phenolics) in the medical intervention of different ailments, i.e., tumors, cardiovascular and inflammatory diseases. Phenolics typically possess antioxidant and antibacterial properties and, due to their unique molecular structure, can offer superior platforms for designing functional products. They can protect food ingredients from oxidation and promote the physicochemical attributes of proteins and carbohydrate-based materials. Even though these properties contribute to the inherent benefits of bioactive phenolics as important functional ingredients in the food industry, the in vitro/in vivo instability, poor solubility, and low bioavailability are the main factors restricting their food/pharma applicability. Recent advances in the encapsulation realm are now offering efficient platforms to overcome these limitations. The application of encapsulation field may offer protection and controlled delivery of phenolics in food formulations. Here, we review recent advances in micro/nanoencapsulation of phenolics and highlight efficient carriers from this decade, which have been utilized successfully in food applications. Although further development of phenolic-containing formulations promises to design novel functional food formulations, and revolutionize the food industry, most of the strategies found in the scientific literature are not commercially applicable. Moreover, in vivo experiments are extremely crucial to corroborate the efficiency of such products.

Heavy metals in daily meals and food ingredients in the Yangtze River Delta and their probabilistic health risk assessment.

Heavy metal exposure via food consumption is inadequately investigated and deserves considerable attention. We collected hundreds of food ingredients and daily meals and assessed their probabilistic health risk using a Monte Carlo simulation based on an ingestion rate investigation. The detected concentrations of four heavy metals (Cr, Cd, Pb, and Hg) in all daily meal samples were within the limits stipulated in the National Food Safety Standard (GB 2762-2017), while that for As level was excessive in 0.3 % of daily meal samples. The same results were also observed in most food ingredient samples, and a standard-exceeding ratio of 23 % of As was observed in aquatic food or products, especially seafood, which was with the highest concentration reaching 1.24 mg/kg. Combining the detected heavy metal amounts with the ingestion rate investigation, the hazard quotients (HQs) of As, Cr, Cd, Pb, and Hg in daily meals and food ingredients were all calculated as lower than 1 (no obvious harm), while the incremental lifetime cancer risk (ILCR) of As and Cr (>1 × 10-4), indicating that the residual As posed potential health effects to human health. It was noteworthy that the proportion of aquatic foods only accounted for 6.3 % of daily meals, but they occupied 41.1 % of the heavy metal exposure, which could be attributed to the high amounts of heavy metals in aquatic foods. This study not only provided basic data of heavy metal exposure and potential health risks through daily oral dietary intake, but also illuminated the contribution of different kinds of food ingredients. Specifically, the study highlighted the contamination of aquatic foods with As, especially seafood such as shellfish and bivalves.

[Innovative methods for extracting biolactive сompounds from plant materials].

Modern methods for extracting bioactive сompounds (BAC) from various raw materials are focused on efficacy and environmental awareness, involve the use of mathematical and statistical optimization methods, the choice of green solvents, and the use of additive extraction technology. The aim of this review was to present and briefly discuss up-to-date information on modern technological approaches to the production of plant BAС extracts for applying in food ingredients and foods for special dietary uses. Material and methods. For the main search of sources, the PubMed bibliographic database, Scopus and Web of Science databases, and the Google Scholar search engine were used. The search depth was 15 years. Results. The article presents a brief review of modern approaches to the extraction, concentration and purification of polyphenolic compounds from various plant materials. As an additive extraction technology aimed at destroying/increasing the permeability of the plant cell wall, a wide range of physical methods has been successfully used: ultrasound, microwave radiation, homogenization, application of a pulsed electric field, high hydrostatic pressure, cryo-crushing. A brief description of each method, its advantages and disadvantages are presented. Improving food safety and compliance with environmental regulations requires the choice of a safe, environmentally friendly and yet efficient extraction process. For these purposes enzymatic extraction, environmentally friendly solvents, such as deep eutectic solvents, supercritical fluid extraction and membrane technology are successfully used. The use of mathematical and statistical methods can reduce the total number of experimental trials and reduce the cost and time of experiments. The use of these methods together makes it possible to vary deliberately the process parameters in relation to a specific plant material and the final product, which provides the opportunity to isolate BAS concentrates from plant raw materials with a high yield. Conclusion. The introduction of innovative technological approaches for obtaining extracts of BAC of plant origin determines the prospects for the production of a wide range of foods for special dietary uses that meet high safety and efficiency requirements.

Prospective Role of Indigenous Leafy Vegetables as Functional Food Ingredients.

Indigenous leafy vegetables (ILVs) play a pivotal role in sustaining the lives of many people of low socio-economic status who reside in rural areas of most developing countries. Such ILVs contribute to food security since they withstand harsher weather and soil conditions than their commercial counterparts and supply important nutrients such as dietary fibre, vitamins and minerals. Furthermore, ILVs contain bioactive components such as phenolic compounds, flavonoids, dietary fibre, carotene content and vitamin C that confer health benefits on consumers. Several studies have demonstrated that regular and adequate consumption of vegetables reduces risks of chronic conditions such as diabetes, cancer, metabolic disorders such as obesity in children and adults, as well as cardiovascular disease. However, consumption of ILVs is very low globally as they are associated with unbalanced and poor diets, with being food for the poor and with possibly containing toxic heavy metals. Therefore, this paper reviews the role of ILVs as food security crops, the biodiversity of ILVs, the effects of processing on the bioactivity of ILVs, consumer acceptability of food derived from ILVs, potential toxicity of some ILVs and the potential role ILVs play in the future of eating.

[Physiological and biochemical evaluation of the effectiveness of a new food ingredient - blueberry polyphenol concentrate].

Extracts from bilberry leaves and blueberries containing a wide range of biologically active compounds, including polyphenols, are of particular interest due to their antioxidant, hypoglycemic and hypolipidemic properties. In this regard, The aim of this research was to investigate in vivo the effect of a concentrate of blueberrie polyphenolic compounds with buckwheat flour on some physiological and biochemical parameters in C57Bl/6 mice with impaired carbohydrate and lipid metabolism induced by the consumption of a high fat high carbohydrate (HFHC) diet. Material and methods. The polyphenol concentrate was obtained by sorption of blueberry extract on grinded buckwheat flour. Total polyphenol content was determined by Folin-Ciocalteu method, profiles of anthocyanins, flavonoids and easily digested carbohydrates were determined by HPLC. An in vivo experiment was carried out using 84 male mice C57Bl/6 for 109 days. Animals were divided into 3 groups: control fed standard semisynthetic diet, control treated with HFHC diet and experimental group treated with HFHC diet with addition of blueberry polyphenol concentrate (60 mg-eq. of gallic acid/kg body weight). Food intake, body weight gain and fasting blood glucose levels were measured during the experiment. Grip strength of the front paws of the animals was measured weekly. Oral glucose tolerance and insulin resistance tests were carried out twice. Common physiological tests (Elevated Plus Maze and Passive Avoidance Test) were used to assess the anxiety and memory of animals. Glycated hemoglobin level was determined in blood, plasma was collected for leptin and insulin level determination. The hepatic levels of triglycerides and cholesterol were assessed. Results. The concentrate of polyphenols extracted from blueberries and sorbed on grinded buckwheat flour was obtained under conditions that made it possible to exclude the sorption of easily digested carbohydrates - glucose, fructose and sucrose on the flour. The total concentrate content of polyphenols was 65.5±0.7 mg-eq. gallic acid/g, anthocyanins - 27.3±2.7 mg/g, flavonoids - 1.2±0.1 mg/g. The consumption of the concentrate by C57Bl/6 male mice with carbohydrate and lipid metabolism disorders induced by a HFHC diet had a significant (p<0.05) hypoglycemic and hypolipidemic effect, reducing the area under the curve in the insulin resistance test by 5.7% and decreasing the insulin and leptin levels by 31.3 and 15.9%, respectively (relative to the animals of comparison group fed HFHC diet). The consumption of the concentrate had a significant (p<0.05) anxiolytic effect, reducing the anxiety of animals by 2.2 times, as determined in the Elevated Plus Maze test. Conclusion. The results of the study indicate the prospects for using the developed blueberry polyphenol concentrate adsorbed on buckwheat flour as part of specialized foods for the prevention of such alimentary dependent diseases as metabolic syndrome, obesity, and diabetes mellitus.