Baru (Dipteryx alata): a comprehensive review of its nutritional value, functional foods, chemical composition, ethnopharmacology, pharmacological activities and benefits for human health.

Baru (Dipteryx alata Vogel) is recognized as a widespread Brazilian tree species, and its almonds and pulp have gained commercial prominence due to their nutritional value. All parts of the baru are important for the environment and are used by traditional communities to treat various diseases. This review provides a comprehensive and current overview of the nutritional composition, human food applications, ethnopharmacological uses, and chemical and biological properties of Dipteryx alata, "baru" (Fabaceae). This study followed the recommendations of the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) methodology. Studies were searched in the Medline (PubMed), Scopus, SciELO, and ScienceDirect databases using the descriptors "Dipteryx alata" OR "baru nut" OR "baru almond" OR "cumaru" OR "Coumarouna". The exclusion criteria included duplicate articles, review articles, case reports, short communications, conference documents, incomplete access to the text, and articles not related to the objective of this review. The initial search yielded 822 results, 127 of which met the inclusion criteria. The almond was the most extensively studied part (59.8%), whereas leaves received the least attention (1.6%). Baru almond is a rich source of proteins (19 to 30 g.100 g-1), unsaturated fatty acids (75 to 81%), and essential amino acids, while the pulp is rich in carbohydrates (22.5 to 75.4%), dietary fiber (4.4 to 41.6 g.100 g-1) and vitamin C (113.48 and 224.5 mg.100 g-1). Phenolic compounds were the main metabolites, with a greater content in the almond (3.1 to 1.306,34 mg GAE g-1) than in the pulp (186 to 477 mg GAE g-1). Terpenes were also detected in the almond, pulp, and bark. The most evaluated biological activity was the antioxidant activity (n = 32.1%), followed by effects on oxidative stress (n = 12.5%). Therefore, emphasis on baru cultivation and bioprospecting could benefit human nutrition and health, strengthen family farming in various regions of the country and favour the achievement of Zero Hunger and Sustainable Agriculture and Health and Well-Being in the UN 2030 Agenda for Sustainable Development Goals.

Physicochemical properties, metabolomic analysis, antioxidant and lipid - lowering activity of a functional beverage based on cocona (Solanum sessiliflorum Dunal) / Propiedades fisicoquímicas, análisis metabolómico, actividad antioxidante e hipolipemiante de una bebida funcional a base de cocona (Solanum sessiliflorum Dunal)

The physicochemical, microbiological and metabolomics analysis, antioxidant and lipid - lowering effect, and shelf life prediction of a functional beverage based on cocona pul p of SRN9 ecotype was to carry out. According to the results obtained, the beverage complies with all the characteristics of the Peruvian technical standard for juices, nectars and fruit beverages NTP 203.110:2009 and is within the limits established by th e sanitary technical standard NTS N° 071 - MINSA/DIGESA - V.01, with a shelf - life period of 4 months and 1 day. The metabolome regarding bioactive compounds showed the presence of 30 compounds, including several glycosylated flavonols, two flavanols, and two s permidines. Likewise, showed a lipid - lowering effect statistically significant (p < 0.05) about the serum levels of total cholesterol and triglycerides, with a mean reduction of 41.52 mg/dL for total cholesterol levels and 130.80 mg/dL for triglyceride lev els. This beverage could be an alternative for the treatment of atherosclerosis and prevention of cardiovascular diseases.

Se rea lizó el análisis fisicoquímico, microbiológico y metabolómico, efecto antioxidante e hipolipemiante, y vida útil de una bebida funcional a base de cocona ecotipo SRN9. De acuerdo a los resultados, la bebida cumple con las características de la norma técnic a peruana para jugos, néctares y bebidas de frutas NTP 203.110:2009 y se encuentra dentro de los límites establecidos por la norma técnica sanitaria NTS N° 071 - MINSA/DIGESA - V.01, con una vida útil de 4 meses y 1 día. Del perfil metabolómico se identificaro n 30 compuestos, entre ellos varios flavonoles glicosilados, dos flavanoles y dos espermidinas. Asimismo, mostró un efecto hipolipemiante estadísticamente significativo (p < 0,05) sobre los niveles séricos de colesterol total y triglicéridos, con una reduc ción media de 41,52 mg/dL y de 130,80 mg/dL para los niveles de colesterol total y de triglicéridos, respectivamente. Esta bebida podría ser una alternativa para el tratamiento de la aterosclerosis y prevención de enfermedades cardiovasculares.

Nutritional and chemical composition of Alpinia zerumbet leaves, a traditional functional food.

Alpinia zerumbet, a species of the Zingiberaceae family, is a common plant in tropical and subtropical areas used in traditional medicine to treat various diseases and also included as food in the traditional Okinawan diet (Japan). The leaves and rhizomes of this plant are used as spice and flavoring in foods such as rice, meats, and pasta. Studies of the chemical and nutritional characteristics of fresh leaves and of leaves submitted to thermal treatments such as boiling and steaming are lacking. In the current study, the leaves of A. zerumbet were subjected to boiling or steaming for 10, 20, and 30 min as part of the thermal treatments. The study also provides noteworthy results regarding the proximate composition, physical-chemical data, minerals, phenolic compounds, antioxidant activity, volatile compounds, and LC-MS chromatographic profiles of the extracts produced with fresh leaves and with thermal treatments. The carbohydrate content of A. zerumbet leaves improved during the thermal treatments, showing an increase after steaming (18.86 to 19.79%) and boiling for 30 min (25.85%). After boiling treatment for 20 min, a significant amount of protein was found (6.79%) and all heat treatments resulted in low content of lipid (<1.0%). The boiling treatment for 10 min (BT10) resulted in the highest concentrations of total phenolic components (TPC), 339.5 mg/g, and flavonoids (TF), 54.6 mg/g, among the three thermal treatments (BT10, BT20 and BT30). The results of the steaming treatments (ST 10, 20, and 30 min) differed, with ST20 leading to higher TPC (150.4 mg/g) and TF (65.0 mg/g). The quantity of total phenolics and flavonoids, as well as the antioxidant activity, were significantly affected by the cooking method and the length of time of sample exposure to heat. The samples boiled for 30 and 10 min had higher concentrations of antioxidant activity as measured by the phosphomolybdenum and DPPH methods (151.5 mg/g of extract and 101.5 µg/mL, respectively). Thirty-eight volatile organic compounds (VOCs) were identified by chromatographic analysis of fresh and thermally treated leaves of A. zerumbet. Terpenoids were the predominant class of volatile compounds in the fresh leaves and in all thermal treatments. p-Cymene, 1,8-cineole, 4-terpineol, linalool, α-copaene and ß-bisabolene have the greatest impact on overall aroma perception, with odor activity values (OAV) greater than five. Among the phenolic compounds identified by LC-HRMS in the extracts of fresh and thermally treated leaves were proanthocyanidins, (+) catechin, (-) epicatechin, quercetin-3-O-glucoronide, isorhamnetin-3-O-glucoronide, kaempferol-3-O-rutinoside, pinocembrin, alpinetin, pinostrobin, and other compounds. The present results support the traditional use of this plant as a potential food with properties that certainly contribute to health improvement.

Evaluation of the nutritional composition and antioxidant activity of Bjerkandera adusta

Abstract Bjerkandera adusta, a globally distributed fungus, is commonly used in the nutritional practices of the East Asian population. In this study, we evaluated the nutritional composition of the lyophilized mycelium of B. adusta as well as the phenolic composition and antioxidant activity of its extracts. The mycelium exhibited moisture (7.97 %), ash (3.27 %), and fiber (5.31 %) content values similar to the established values reported in the available literature. In addition, a high protein (9.32 %) and carbohydrate (63.45 %) content was shown, with a low lipid (1.36 %) content. The energy value per 100 g sample of mycelium was 1445.85 kJ. The results obtained indicated a statistically significant variation (p < 0.05) in the phenolic composition (81.84-110.96 mg gallic acid equivalents (GAE) per g of extract), free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity (IC50 29.05-340.46 µg·mL-1), phosphomolybdenum antioxidant content (34.89-55.64 %), reduction of ferricyanide ion (66.55-69.4 %), and thiobarbituric acid reactive substance (TBARS) values (44.66-133.03 %). These results are unprecedented for this species and emphasize its nutraceutical potential.

Nutraceticals for dissolving nephrolites in cats

Background: Nephrolithiasis is a condition frequently observed in felines, with or without concomitant chronic kidneydisease, constituting the major cause of ureteral obstruction and causing progressive damage to the renal parenchyma. About90% of nephrolites are composed of calcium oxalate, which cannot dissolve, and its incidence has increased substantiallyin recent years, along with its recurrence. There are functional foods known as nutraceuticals provides health benefits suchas renoprotection. Due to these benefits and the high prevalence of nephrolithiasis in feline species, the present study aimedto evaluate the efficacy of the association of some nutraceuticals in the dissolution of nephrolites.Materials, Methods & Results: The included cats had an ultrasound diagnosis of nephrolithiasis that, on clinical examination, showed: (i) the absence of previous or concomitant treatment for urinary infections and/or vesical and renal lithiasis;(ii) absence of genitourinary clinical manifestations; (iii) absence of obstructive processes; and (iv) absence of concomitantureterolithiasis. We separated 51 cats with nephrolithiasis into 2 groups: control (n = 12) and study (n = 39). The controlgroup received a placebo and the study group, nutraceuticals (magnesium chelate, resveratrol, vitamin K2, docosahexaenoicacid, and eicosapentaenoic acid). Laboratory tests (blood and urine) and abdominal imaging (ultrasound) were performedat day 0 and 30 days after enrollment. Monitoring the therapeutic efficacy in both groups was performed on day 30 for theCG and on days 30, 60, and 90 for the EG. The CG cats, after this step, were referred to surgery or to the EG, with priorauthorization from their tutors. The diameter of nephrolites was significantly different before and after treatment, indicating a reduction in nephroliths over time. During the use of the nutraceutical formulation by the EG and use of placebo...

Encapsulation and dispersion of Lactobacillus acidophilus in a chocolate coating as a strategy for maintaining cell viability in cereal bars.

Flour from Pereskia aculeata leaf and green banana were used as ingredients in the formulation of a cereal bar with added Lactobacillus acidophilus LA02-ID-1688. Encapsulation in a calcium-alginate hydrogel reinforced with magnesium hydroxide was used as a strategy to protect the probiotic cells under gastrointestinal conditions and to prolong shelf-life. The results are relevant especially for maintaining cell viability during shelf-life; a challenge for the food industry in relation to dry probiotic products. Encapsulation promoted the protection of probiotic cells in simulated gastric and intestinal conditions, allowing the maintenance of high viable cell counts (> 10 log CFU, colony forming unit). Encapsulation also contributed to cellular protection under extreme temperature conditions, with reductions of cell viability of < 1 logarithmic cycle when the capsules were subjected to 55ºC/10 min. Even at 75ºC/10 min, encapsulation protected the probiotic cells 3-times greater than the free-cells. The food bar proved to be rich in dietary fiber (19 g 100 g-1), lipids (12.63 g 100 g-1) and showed an appreciable protein content (5.44 g 100 g-1). A high viable probiotic cell count on storage over 120 days (12.54 log CFU) was observed, maintaining a probiotic survival rate > 90% and viability levels sufficient to promote health benefits.

Bioactive compounds of mango (Mangifera indica): a review of extraction technologies and chemical constituents.

Mango (Mangifera indica) has been recognized as a rich source of bioactive compounds with potential pharmaceutical and nutraceutical applications and has attracted increasing interest from research. Phytochemistry studies have demonstrated that phenolic compounds are one of the most important biologically active components of M. indica extracts. Ultrasound- and microwave-assisted extractions and supercritical fluids have been employed to obtain bioactive molecules, such as phenolic acids, terpenoids, carotenoids, and fatty acids. These phytochemicals exhibit antioxidant, antimicrobial, anti-inflammatory, and anticancer activity, and depending on the source (bark, leaves, seeds, flowers, or peel) and extraction method there will be differences in the structure and bioactivity. This review examines the bioactive compounds, extraction techniques, and biological function of different parts of M. indica of great importance as nutraceuticals and functional compounds with potential application as therapeutic agents and functional foods. © 2021 Society of Chemical Industry.

Dietary bioactive compounds as modulators of mitochondrial function.

The increase in incidence and prevalence of metabolic diseases, such as diabetes, obesity, and metabolic syndrome, is a health problem worldwide. Nutritional strategies that can impact on mitochondrial activity represent a novel and effective option to modulate energy expenditure and energetic metabolism in cells and tissues and could be used as adjuvant treatments for metabolic-associated disorders. Dietary bioactive compounds also known as "food bioactives" have proven to exert multiple health benefits and counteract metabolic alterations. In the last years, it has been consistently reported that the modulation of mitochondrial function represents one of the mechanisms behind the bioactive compounds-dependent health improvements. In this review, we focus on gathering, summarizing, and discussing the evidence that supports the effect of dietary bioactive compounds on mitochondrial activity and the relation of these effects in the pathological context. Despite the evidence presented here on in vivo and in vitro effects, more studies are needed to determine their effectiveness in humans.

Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (Byrsonima crassifolia (L.) Kunth) and Taperebá (Spondias mombin L.) Beverages.

Amazonian fruits are excellent sources of bioactive compounds and can be used in beverages to improve the nutritional and sensorial characteristics. The present study aimed to develop a blend of murici (Byrsonima Crassifolia (L.) Kunth) and taperebá (Spondias Mombin L.) through experimental design and investigating the nutritional and sensorial characteristics of fruits and beverages. The murici was highlighted as higher vitamin C content (58.88 mg · 100 g-1) compared to taperebá (25.93 mg · 100 g-1). The murici and taperebá are good sources of total phenolic compounds (taperebá 1304.15 ± 19.14 mgGAE · 100 g-1 and the murici of 307.52 ± 19.73 mg GAE · 100 g-1) and flavonoids (174.87 ± 1.76 µgQE/g and 129.46 ± 10.68 µgQE/g, murici and taperebá, respectively), when compared to other Brazilian fruits. The antioxidant capacity in different methods revealed that the taperebá had a higher average in the results, only in the ORAC method and did not present a significant difference (p > 0.05) in relation to the murici. The beverage development was performed using experimental design 23, showed through sensory analysis and surface response methodology that murici and high sugar content (between 12.5 and 14.2% of sugar) influenced in sensory acceptance. Our findings indicate that beverages with improved nutrition and a sensory acceptance can be prepared using taperebá and murici fruits.

Multi-phytochemical determination of polar and non-polar garlic bioactive compounds in different food and nutraceutical preparations.

Amongst functional foods, garlic and its by-products stand out given their rich phytochemical profile. A comprehensive analytical approach becomes necessary to fully address garlic preparations health-promoting activities, considering the coexistence of several active ingredients from different chemical families. For this, we developed a multi-phytochemical protocol combining Ultrasound and Dispersive Liquid-Liquid Microextraction, coupled to Liquid Chromatography, for the determination of flavonols, organosulfur compounds, and inulin. Hydrophilic interaction chromatography showed an adequate resolution of flavonols and sugars in a shorter time. The protocol showed a suitable performance and acceptable quantitative yields for garlic powder, cooked garlic, black garlic, and liquid garlic flavouring samples. Additionally, the proposed methodology represented a useful tool to assess how the different garlic products related to functional properties, taking into account the various phytochemical families present in each sample. This is the first time a comprehensive and multi-phytochemical validated analysis of garlic preparations is proposed.

Análise da adequação do termo detox nos rótulos de bebidas industrializadas à base de frutas e vegetais / Analysis of the adequacy of the term detox on the labels of industrialized drinks based on fruits and vegetables

Dietas populares, como as detox, surgem a todo o momento. Todavia, poucos dados científicos comprovam a eficácia e segurança destas dietas. Este trabalho avaliou rótulos de bebidas à base de frutas e vegetais e identificou as que se autodenominam detox. Tratou-se de estudo transversal descritivo, realizado de setembro a outubro/2016. O tamanho da porção na informação nutricional e as alegações encontradas nos rótulos foram analisados em relação às legislações vigentes. Composição nutricional, quantidade total de ingredientes e presença de aditivos alimentares e/ou outros ingredientes não usuais em preparações culinárias foram comparados entre as bebidas detox e as comuns. De 83 produtos analisados, 9,6% (n=8) se autodenominaram detox. A composição nutricional e o número médio de ingredientes não diferiram entre as bebidas detox e as comuns. Alegações nutricionais e de saúde estavam presentes em 77,1% (n=64) dos produtos e 53,0% (n=44) apresentaram alegações não previstas na RDC nº 54/2012. As informações mais frequentes foram quanto aos teores de micronutrientes, açúcares, sódio e fibras. O termo detox, apesar de não permitido, é encontrado neste tipo de produto no mercado brasileiro. Os resultados sugerem que o termo detox seja utilizado mais como estratégia de marketing do que como real alegação de propriedade nutricional. (AU)

Popular diets, such as detox, appear all the time. However, few scientific data prove the efficacy and safety of these diets. This work evaluated labels of drinks based on fruits and vegetables and identified those that call detox. This was a descriptive cross-sectional study, carried out from September to October/2016. The portion size in the nutrition information and the claims found on the labels were analyzed in relation to the current legislation. Nutritional composition, total amount of ingredients and presence of food additives and other unusual ingredients in culinary preparations were compared between detox and ordinary drinks. Of 83 products analyzed, 9.6% (n=8) called detox. The nutritional composition and the average number of ingredients did not differ between detox drinks and ordinary drinks. Nutritional and health claims were present in 77.1% (n=64) of the products and 53.0% (n=44) presented claims not provided for in RDC nº 54/2012. The most frequent information was about the levels of micronutrients, sugars, sodium and fibers. The term detox, although not allowed, is found in this type of product in the Brazilian market. The results suggest that the term detox is used more as a marketing strategy than as a real claim of nutritional property. (AU)

Characterisation and in vivo evaluation of Araucaria angustifolia pinhão seed coat nanosuspension as a functional food source.

Araucaria angustifolia seeds from South America are culturally important; however, the seed coat is generally discarded and it has yet to find a beneficial commercial impact. Herein, we propose a new formulation for the use of the seed coat for the production of a food source. A nanosuspension was developed under two conditions, bleached and unbleached treatment. Initial characterisation of the seed coat, as well as the nanosuspension, was conducted, in which nanofibrils with antioxidant activity and high values of phenol and sterol classes with health-promoting ability were detected by GC-MS; however, after bleaching, the compounds were removed. The nanosuspension induced a decrease in cholesterol, triglycerides, glucose levels and weight gain when added to the daily rat diet. No significant differences were determined when bleach treatment was used, suggesting that dietary fibre plays a more significant role. Histology analysis and biochemical markers reported no toxicity from the rat ingestion of the nanoformulation.

Edible mushrooms as a novel protein source for functional foods.

Fast demographic growth has led to increasing interest in low-cost alternative protein sources to meet population needs. Consequently, scientific researchers have been focused on finding under-exploited sources of protein, alternative to those of animal origin. Usually plant proteins have been used for this purpose; however, most of them are not considered to be high quality due to their lack of some essential amino acids. Mushroom proteins usually have a complete essential amino acid profile, which may cover the dietetic requirements, as well as may have certain economic advantages as compared to animal and plant sources. Many mushrooms also have the ability to grow in agro-industrial waste, as submerged cultures, reaching high yields in a short period of time. Edible mushrooms can be processed to obtain a wide variety of food products enriched with high quality protein, which may have as well improved functional properties, giving them an added value. This review discusses the use of mushrooms as sustainable functional food.

Traditional fermented beverages in Mexico: Biotechnological, nutritional, and functional approaches.

Preservation of food through fermentation is an ancient practice that, besides extending produce shelf-life, has represented a significant source of nutrients and health-promoting compounds in the human diet throughout history. Traditional fermented beverages are an essential element of the cultural and culinary heritage of many countries. In Mexico, several indigenous fermented beverages have been consumed since prehispanic times, and are still used for ceremonial purposes. The production of these beverages is generally from fruits, plants, maize, and maize dough, which are utilized as a substrate by microorganisms during spontaneous fermentation. This review compiles information from the most relevant studies concerning Mexican fermented beverages. These have generally focused on three principal aspects: (1) the identification and isolation of the endogenous microorganisms involved in the fermentation process, including the addition of specific molds, yeasts, and bacteria under controlled conditions aiming to standardize the fermentation process, (2) an exploration of the functionality of the microorganisms and the subproducts generated during their metabolic process, and (3) an analysis of the nutritional value of the fermented beverages. Hence, this review aims at contributing to the dissemination of biotechnological knowledge of Mexican fermented beverages, towards the identification and advancement of alternative research pathways.

Composition and biological effects of goldenberry byproducts: an overview.

Goldenberry is a wild fruit that has been widely used for centuries, mainly in folk medicine. Most studies of goldenberry have focused on the fruit, but new research has studied its byproducts, which were considered to be waste until recently. The main objective of our study was to systematize the published information regarding the composition of goldenberry byproducts (calyces, leaves, seeds, and pomace) and their effects on biological systems. Goldenberry byproducts contain minerals, amino acids, withanolides, flavonoids, and essential fatty acids, thus representing good sources of these compounds. Some of their major biological effects include anti-inflammatory, antioxidant, antidiabetic, and antiproliferative effects. Information regarding their toxicity is also presented here. To determine the optimal dosage, further safety studies would be recommended to ensure the best health benefits of these compounds. The available evidence has demonstrated the nutritional value of different byproducts of goldenberry, suggesting them to be potential candidates for use in the cosmetic industry, in the preparation of functional foods, and in phytomedicine for the prevention and adjuvant treatment of some diseases. © 2020 Society of Chemical Industry.

Shiitake Culinary-Medicinal Mushroom, Lentinus edodes (Agaricomycetes): Absence of Changes in Maternal Reproductive Performance and Embryofetal Development In Vivo.

The shiitake culinary-medicinal mushroom Lentinus edodes (=Lentinula edodes) has been used as a nutritional complement. This study evaluated, through reprotox tests, the consumption of L. edodes in pregnant rats, considering it as a functional food. Pregnant rats were daily exposed to L. edodes before implantation (LeB)-from 1 to 19 days of gestation, and after implantation (LeA)-from 9 to 19 days of gestation, compared with controls. On the 20th day of gestation, cesarean sections were performed. Blood was collected and hematological parameters (hemoglobin, hematocrit, white and red blood cells and platelets) were analyzed. Moreover, albumin, calcium, creatine kinase, alkaline phosphatase, transferases, creatinine, urea, triglycerides, cholesterol, lipase, glucose, and insulin were assessed in serum. Organs were collected and weighed, and the fetuses were analyzed morphologically by body measurements. The consumption of L. edodes reduced triglycerides levels and there were no changes in maternal weight, biochemical and hematological parameters, organ weight, and reproductive capacity. There were no morphological changes in the fetuses' body measurements, suggesting possible safety in ingestion of mushroom. Reprotox tests used to evaluate the daily consumption of L. edodes points out potentiality as a functional food, suggesting safety during the gestational period.

Development of functional pasta with microencapsulated Spirulina: technological and sensorial effects.

BACKGROUND: Spirulina microalgae have been added to food; however, there have been few reports on the methods used to protect the antioxidant potential against process conditions, and the effects on the sensory characteristics of products need to be better described. The aim of this study was to evaluate the influence on the technological properties, sensory profile, and acceptability of the pasta with free or microencapsulated Spirulina biomass added. Pasta formulations included: free Spirulina (FSP), microencapsulated Spirulina (MSP), and empty microspheres (EMP), which were compared with the control pasta (CP). RESULTS: The microencapsulation protected the antioxidant potential of Spirulina in 37.8% of the pasta cooking conditions. The microspheres presented low solubility in water (86 g.kg-1 ) and high encapsulation efficiency (87.6%), this being appropriate for addition to products that need cooking in water. The technological properties of pasta (water absorption, weight gain, firmness, and adhesiveness) were affected, but the overall acceptability index (85.13%) was not influenced by the addition of microspheres, despite changes observed in the sensory profile obtained by the CATA (check-all-that-apply). CONCLUSIONS: Spirulina could be added to pasta even without microencapsulation but the microencapsulation in alginate allows for the protection of the antioxidant potential of the biomass, representing a potential alternative for the bakery industry. © 2019 Society of Chemical Industry.

Foods from Mayan Communities of Yucatán as Nutritional Alternative for Diabetes Prevention.

The increase in the prevalence of diabetes has become a severe problem around the world; mainly affecting indigenous communities as the Mayan of Yucatán in Mexico. Because of the high rates of poverty and insufficient health services in this ethnic group, inexpensive and accessible treatments are necessary. Some plant foods grown in traditional Mayan agricultural systems have antidiabetic potential. Our objective was to present a review of plant foods with nutritional alternatives for diabetes prevention from traditional agricultural systems in Mayan communities of Yucatán. This review reports the hypoglycemic, antihyperglycemic, and antidiabetic activities of leaves, fruits, vegetables, grains and legumes, and tubercles grown in milpas and home gardens of Mayan communities. Some plant foods have antidiabetic effect in vitro, in vivo, and in clinical studies. Some plant foods grown in traditional Mayan agricultural systems have antidiabetic potential. The inclusion of these plant foods in the diet can serve in the treatment of diabetes.

Anti-inflammatory and anti-Candida Effects of Brazilian Organic Propolis, a Promising Source of Bioactive Molecules and Functional Food.

Brazilian organic propolis (BOP) is an unexplored Brazilian propolis that is produced organically and certified according to international legislation. Our results showed that BOP has strong anti-inflammatory effects and acts by reducing nuclear factor κB activation, tumor necrosis factor α release, and neutrophil migration. In addition, BOP6 exhibited antifungal activity on planktonic and biofilm cultures of Candida albicans, Candida glabrata, Candida tropicalis, Candida krusei, and Candida parapsisolis and reduced in vitro yeast cell adhesion to human keratinocytes at sub-inhibitory concentrations. BOP demonstrated significantly low toxicity in Galleria melonella larvae at antifungal doses. Lastly, a chemical analysis revealed the presence of caffeoyltartaric acid, 3,4-dicaffeoylquinic acid, quercetin, and gibberellins A7, A9, and A20, which may be responsible for the biological properties observed. Thus, our data indicate that BOP is a promising source of anti-inflammatory and antifungal molecules that may be used as a functional food.

Avaliação imunológica promovida pelo consumo de kombucha em camundongos diabéticos / Immunologic evaluation promoted by the consumption of kombucha in diabetic mice

O kombucha é uma bebida fermentada tradicional, originária da China, preparada pela fermentação de chá preto adoçado com cultura mista de bactérias e leveduras chamada Simbiotic Culture of Bacteria and Yeast (SCOBY). Tem sido alegado que o mesmo possui propriedades funcionais, tais como recuperação ou manutenção de peso corporal, atividade antihiperglicêmica, entre outras. Por não existirem estudos suficientes que as comprovem, este trabalho teve por objetivo avaliar a influência do consumo de kombucha como tratamento alternativo para amenizar e/ou retardar sintomas e complicações do Diabetes Mellitus e identificar as possíveis modificações metabólicas, morfológicas e imunológicas ocorridas em camundongos com diabetes tipo 1. De acordo com os resultados obtidos, observou-se que, apesar de ter havido recuperação de massa corpórea próxima daquela que se tinha antes da indução da diabetes, esse efeito não foi exclusivo do kombucha e, embora a influência no controle glicêmico tenha sido maior nos camundongos normoglicêmicos que diabéticos, acredita-se que a administração por um período prolongado pudesse indicar melhores resultados, uma vez que as avaliações histológicas e morfométricas do intestino demonstraram resultados satisfatórios quanto ao aumento da superfície de mucosa e diminuição do infiltrado inflamatório, favorecendo a modulação imunológica. Logo, considera-se necessária a realização de mais trabalhos para comprovação da capacidade funcional do kombucha e elucidação de sua eficácia enquanto tratamento exclusivo e/ou complementar do diabetes

Kombucha is a traditional Chinese fermented beverage prepared by fermenting sweetened black tea with mixed bacterial and yeast culture called Simbiotic Culture of Bacteria and Yeast (SCOBY). It has been claimed that it has functional properties such as body weight recovery or maintenance, antihyperglycemic activity, among others. Because there are not enough studies to prove them, this study aimed to evaluate the influence of kombucha consumption as an alternative treatment to alleviate and/or delay symptoms and complications of Diabetes Mellitus and to identify possible metabolic, morphological and immunological changes in mice with type 1 diabetes. According to the results obtained, it was observed that, although there was a recovery of body mass close to the one obtained before diabetes induction, this effect was not unique to kombucha, and although the influence on glycemic control was greater in normoglycemic rather than diabetic mice, it is believed that administration over a prolonged period could indicate better results, since histological and morphometric evaluations of the intestine showed satisfactory results in terms of mucosal surface enlargement and decreased inflammatory infiltrate, favoring immune modulation. . Therefore, further work is considered necessary to prove the functional capacity of kombucha and to elucidate its effectiveness as an exclusive and / or complementary treatment of diabetes