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1.
Food Chem ; 409: 135295, 2023 May 30.
Artigo em Inglês | MEDLINE | ID: mdl-36603477

RESUMO

The current consumers' demand for food naturalness is urging the search for new functional foods of natural origin with enhanced health-promoting properties. In this sense, algae constitute an underexplored biological source of nutraceuticals that can be used to fortify food products. Both marine macroalgae (or seaweeds) and microalgae exhibit a myriad of chemical constituents with associated features as a result of their primary and secondary metabolism. Thus, primary metabolites, especially polysaccharides and phycobiliproteins, present interesting properties to improve the rheological and nutritional properties of food matrices, whereas secondary metabolites, such as polyphenols and xanthophylls, may provide interesting bioactivities, including antioxidant or cytotoxic effects. Due to the interest in algae as a source of nutraceuticals by the food and related industries, novel strategies should be undertaken to add value to their derived functional components. As a result, metabolomics is considered a high throughput technology to get insight into the full metabolic profile of biological samples, and it opens a wide perspective in the study of algae metabolism, whose knowledge is still little explored. This review focuses on algae metabolism and its applications in the food industry, paying attention to the promising metabolomic approaches to be developed aiming at the functional characterization of these organisms.


Assuntos
Suplementos Nutricionais , Alga Marinha , Alga Marinha/química , Alimento Funcional , Antioxidantes , Metabolômica
2.
Molecules ; 28(2)2023 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-36677916

RESUMO

The goal of this review is to provide an overview of the current findings on the major carotenoids and their content in pumpkin products and by-products. The content of total carotenoids and the composition of carotenoids in pumpkins depend mainly on the species and cultivar, pedoclimatic conditions, the part of the plant (pulp, peel or seed), extraction procedures and the type of solvent used for extraction. The major carotenoids identified in pumpkins were ß-carotene, α-carotene, lutein and zeaxanthin. ß-Carotene is the major carotenoid in most pumpkin species. The number and content of total carotenoids are higher when minor carotenoids and ester forms are considered. The use of carotenoids in the development of functional foods has been the topic of many versatile studies in recent years, as they add significant value to foods associated with numerous health benefits. In view of this, pumpkin and pumpkin by-products can serve as a valuable source of carotenoids.


Assuntos
Cucurbita , beta Caroteno , Carotenoides , Luteína , Alimento Funcional
3.
Trials ; 24(1): 35, 2023 Jan 17.
Artigo em Inglês | MEDLINE | ID: mdl-36650599

RESUMO

BACKGROUND: Using functional foods in the prevention and treatment of type 2 diabetes mellitus (T2DM) has increased across the world owing to their availability, cultural acceptability, and lower side effects. The present study will aim to examine the impact of bitter almond (Amygdalus communis L. var. Amara) gum as a functional food on metabolic profile, inflammatory markers, and mental health in women with T2DM. METHODS: We will conduct a randomized, triple-blind, placebo-controlled trial. A total of 44 women with T2DM will be randomly allocated into two groups: an intervention group (n = 20) and a placebo group (n = 20). Patients will receive either 5 g/d of bitter melon gum or a placebo for 8 weeks. Clinical and biochemical outcome parameters which include glycemic indices, lipid profile, inflammatory markers, oxidative stress indices, tryptophan (Trp), kynurenine (KYN), cortisol, glucagon-like peptide 1 (GLP-1), leptin, adiponectin, ghrelin, peroxisome proliferator-activated receptor (PPAR) gene expression, brain-derived neurotrophic factor (BDNF), endothelial cell adhesion molecules, plasminogen, cluster deference 4 (CD4), cluster deference 8 (CD8), anthropometric indices, blood pressure, dietary intake, and mental health will be measured at the baseline and end of the study. Statistical analysis will be conducted using the SPSS software (version 24), and P value less than 0.05 will be considered statistically significant. DISCUSSION: The present randomized controlled trial will aim to investigate any beneficial effects of bitter almond gum supplementation on the cardio-metabolic, immune-inflammatory, and oxidative stress biomarkers, as well as mental health in women with T2DM. ETHICS AND DISSEMINATION: The study protocol was approved by the Ethical Committee of the Tabriz University of Medical Sciences (IR.TBZMED.REC.1399.726). TRIAL REGISTRATION: Iranian Registry of Clinical Trials ( www.irct.ir/IRCT20150205020965N7 ).


Assuntos
Diabetes Mellitus Tipo 2 , Prunus dulcis , Humanos , Feminino , Diabetes Mellitus Tipo 2/diagnóstico , Diabetes Mellitus Tipo 2/tratamento farmacológico , Alimento Funcional , Saúde Mental , Irã (Geográfico) , Metaboloma , Método Duplo-Cego , Suplementos Nutricionais , Ensaios Clínicos Controlados Aleatórios como Assunto
4.
Nutrients ; 15(2)2023 Jan 06.
Artigo em Inglês | MEDLINE | ID: mdl-36678162

RESUMO

In the 21st century, compressive health and functional foods are advocated by increasingly more people in order to eliminate sub-health conditions. Probiotics and postbiotics have gradually become the focus of scientific and nutrition communities. With the maturity and wide application of probiotics, the safety concerns and other disadvantages are non-negligible as we review here. As new-era products, postbiotics continue to have considerable potential as well as plentiful drawbacks to optimize. "Postbiotic" has been defined as a "preparation of inanimate microorganisms and/or their components that confers a health benefit on the host". Here, the evolution of the concept "postbiotics" is reviewed. The underlying mechanisms of postbiotic action are discussed. Current insight suggests that postbiotics exert efficacy through protective modulation, fortifying the epithelial barrier and modulation of immune responses. Finally, we provide an overview of the comparative advantages and the current application in the food industry at pharmaceutical and biomedical levels.


Assuntos
Probióticos , Humanos , Estado Nutricional , Alimento Funcional
5.
Nutrients ; 15(2)2023 Jan 10.
Artigo em Inglês | MEDLINE | ID: mdl-36678223

RESUMO

The estimated increase in world population will lead to a deterioration in global food security, aggravated in developing countries by hidden hunger resulting from protein deficiency. To reduce or avoid this crisis, a dietary shift towards the consumption of sustainable, nutrient-rich, and calorically efficient food products has been recommended by the FAO and WHO. Plant proteins derived from grains and seeds provide nutritionally balanced diets, improve health status, reduce poverty, enhance food security, and contain several functional compounds. In this review, the current evidence on the nutritional and functional properties of underutilized grains is summarized, focusing on their incorporation into functional foods and the role of their proteins as novel source of bioactive peptides with health benefits.


Assuntos
Dieta , Nutrientes , Sementes , Alimento Funcional , Peptídeos
6.
Nutrients ; 15(2)2023 Jan 16.
Artigo em Inglês | MEDLINE | ID: mdl-36678347

RESUMO

Regulation has long been a counterpart of innovation in the health care industry, and recent cases have demonstrated that appropriately designed regulations can both coexist with and promote innovation. This study is the first study to explore how the regulatory environment affected the innovation process during the transition of the regulations for functional foods in Japan by examining quantitatively the impact of the foods with function claims (FFC) system on industry, companies, and products. Based on a dataset of Japanese dietary supplement manufacturing companies (n = 169) and their products (n = 731) in 2019, we found that companies that have newly entered the FFC system are smaller in scale than existing companies (p < 0.01, Wilcoxon rank sum test). We also found that companies with FFC products have larger revenue growth (p = 0.01). A multiple regression analysis revealed that FFC product sales increased with in-house clinical testing (coefficient: 26.8, p < 0.0001), diverse active ingredients (coefficient: 7.6, p < 0.001), and the claim of new functions (coefficient: 10.2, p < 0.05). These results suggested that the FFC system facilitated the market entry of small and mid-size enterprises and promoted the creation of high-value products through innovative company efforts.


Assuntos
Suplementos Nutricionais , Alimento Funcional , Japão , Rotulagem de Alimentos , Comércio
7.
Nutrients ; 15(2)2023 Jan 16.
Artigo em Inglês | MEDLINE | ID: mdl-36678348

RESUMO

It is estimated that by 2050, the world's population will exceed 10 billion people, which will lead to a deterioration in global food security. To avoid aggravating this problem, FAO and WHO have recommended dietary changes to reduce the intake of animal calories and increase the consumption of sustainable, nutrient-rich, and calorie-efficient products. Moreover, due to the worldwide rising incidence of non-communicable diseases and the demonstrated impact of diet on the risk of these disorders, the current established food pattern is focused on the consumption of foods that have functionality for health. Among promising sources of functional foods, microalgae are gaining worldwide attention because of their richness in high-value compounds with potential health benefits. However, despite the great opportunities to exploit microalgae in functional food industry, their use remains limited by challenges related to species diversity and variations in cultivation factors, changes in functional composition during extraction procedures, and limited evidence on the safety and bioavailability of microalgae bioactives. The aim of this review is to provide an updated and comprehensive discussion on the nutritional value, biological effects, and digestibility of two microalgae genera, Tetraselmis and Nannochloropsis, as basis of their potential as ingredients for the development of functional foods.


Assuntos
Clorófitas , Microalgas , Estramenópilas , Animais , Alimento Funcional
8.
Food Funct ; 14(2): 1160-1178, 2023 Jan 23.
Artigo em Inglês | MEDLINE | ID: mdl-36601898

RESUMO

The present study was aimed at developing Arthrospira platensis (Spirulina) fortified traditional foods of the Indian subcontinent, namely sattu (multigrain beverage mix) and chikki (peanut bar) and evaluating their ability to promote recovery from protein and iron deficiency anaemia (IDA) using albino Wistar rats. Addition of Spirulina (at 4% w/w Spirulina inclusion levels) enriched the protein content by 20.33% in sattu and 15.65% in chikki while the iron content was enhanced by 45% in sattu and 29.6% in chikki. In addition, the total carotenoid and polyphenol content and antioxidant capacity of the food products improved after Spirulina incorporation. Supplementation of 100 g of Spirulina fortified food products meets more than 50% of recommended dietary allowances (RDA) of protein, dietary fiber, iron and zinc for the age group 3 to 10 years of children. Spirulina contributed between 11% and 22% of RDA for protein and iron, respectively; however it contributed very negligibly to RDA of dietary fibre with respect to the nutrient requirements for the target age group. Supplementation of Spirulina fortified foods individually promoted bodyweight gain in malnourished rats and restored haemoglobin, serum protein, albumin, serum iron, and hepcidin levels and reduced the iron binding capacity indicating recovery from IDA. Spirulina supplementation ameliorated malnutrition induced oxidative stress in the liver, spleen and kidneys by reducing the lipid peroxidation and enhancing superoxide dismutase and glutathione activities. Histopathological analysis revealed that supplementation of Spirulina fortified foods reversed pathological changes such as fatty changes in the liver cells, thinning of cardiac muscle fibers and degeneration of intestinal villi. Fe-protein deficiency significantly altered the gut microflora by reducing the abundance of beneficial microbes. However, supplementation of Spirulina fortified foods improved the levels of beneficial gut microbes such as Lactobacillus reuteri and Akkermansia muciniphila while reducing the abundance of Helicobacteraceae, Enterobacteria and Clostridia. In summary, supplementation of Spirulina fortified foods promoted recovery from protein and iron deficiency indicating the bioavailability of nutrients (iron and protein) from Spirulina at par with casein and ferrous ascorbate.


Assuntos
Microbioma Gastrointestinal , Desnutrição , Spirulina , Ratos , Animais , Alimentos Fortificados , Spirulina/química , Ferro/metabolismo , Alimento Funcional , Estresse Oxidativo , Ratos Wistar , Suplementos Nutricionais
9.
Food Funct ; 14(2): 653-674, 2023 Jan 23.
Artigo em Inglês | MEDLINE | ID: mdl-36601778

RESUMO

Cardiovascular diseases (CVDs) are the leading cause of death. The most common cardiovascular pathologies are thromboembolic diseases. Antithrombotic therapy prevents thrombus formation or dissolves that previously constituted. However, it presents a high rate of accidents such as gastric bleeding and cerebrovascular embolism. Plant foods and their secondary metabolites have been reported to regulate blood hemostasis. This review article aims to propose plant foods and their metabolites as adjuvant therapy for the management of thromboembolic diseases. Various databases were consulted, using antiplatelet, anticoagulant, and fibrinolytic as key terms. In total, 35 foods and 24 secondary metabolites, via in vitro, in vivo, and clinical studies, have been reported to regulate platelet aggregation, blood coagulation, and fibrinolysis. According to the studies presented in this review, plant foods with effects at concentrations less than 50 µg mL-1 and secondary metabolites with IC50 less than 100 µM can be considered agents with high antithrombotic potential. This review suggests that plant foods and their secondary metabolites should be used to develop foods, ingredients and nutraceuticals with functional properties. The evidence presented in this review shows that plant foods and their bioactive compounds could be used as adjuvants for the treatment and prevention of thrombotic complications. However, further in vivo and clinical trials are required to establish effective and safe doses.


Assuntos
Alimento Funcional , Trombose , Humanos , Trombose/tratamento farmacológico , Coagulação Sanguínea , Anticoagulantes/farmacologia , Hemostasia , Inibidores da Agregação Plaquetária/farmacologia , Fibrinolíticos/farmacologia
10.
Int J Mol Sci ; 24(2)2023 Jan 12.
Artigo em Inglês | MEDLINE | ID: mdl-36675004

RESUMO

Elder products are still underutilized sources of phytochemicals, mainly polyphenols, with extensive pharmacological effects on the human body. In this study, gingerbread cookies covered in chocolate (GC) were enriched with elderflower dry extract (EF) and juice concentrate (EB). The cookies (GC, GCEF, and GCEFEB) and the additives (EF and EB) were analyzed for total phenolic content (TPC), phenolic compound profile, antioxidant capacity (AC), and advanced glycation end products' (AGEs) formation in both the free and bound phenolic fractions. Sensory analysis of the cookies was performed using an effective acceptance test (9-point hedonic scale), and purchase intent was evaluated using a 5-point scale. It was found that the flavonoid content was significantly increased (20-60%) when EF and EB were added to the cookies. Moreover, the EF addition to chocolate-covered GCs enhanced the content of phenolic acids (up to 28%) in the bound phenolic fraction. An increase in the AC values of enriched cookies was found, and the free phenolic fraction differed significantly in this regard. However, inhibition of AGEs by elder products was only observed in the bound phenolic fraction. In addition, EF and EB improved the overall acceptance of the cookies, mostly their taste and texture. Thus, elder products appear to be valuable additives to gingerbread cookies, providing good sensory quality and functional food characteristics.


Assuntos
Antioxidantes , Sambucus nigra , Humanos , Antioxidantes/farmacologia , Antioxidantes/análise , Fenóis/análise , Alimento Funcional/análise , Produtos Finais de Glicação Avançada
11.
Food Funct ; 14(1): 32-55, 2023 Jan 03.
Artigo em Inglês | MEDLINE | ID: mdl-36515144

RESUMO

The gut microbiota can be a determining factor of the health status of the host by its association with some diseases. It is known that dietary intake can modulate this microbiota through the consumption of compounds like essential oils, unsaturated fatty acids, non-digestible fiber, and probiotics, among others. However, these kinds of compounds can be damaged in the gastrointestinal tract as they pass through it to reach the intestine. This is due to the aggressive and changing conditions of this tract. For this reason, to guarantee that compounds arrive in the intestine at an adequate concentration to exert a modulatory effect on the gut microbiota, encapsulation should be sought. In this paper, we review the current research on compounds that modulate the gut microbiota, the encapsulation techniques used to protect the compounds through the gastrointestinal tract, in vitro models of this tract, and how these encapsulates interact with the gut microbiota. Finally, an overview of the regulatory status of these encapsulates is presented. The key findings are that prebiotics are the best modulators of gut microbiota fermentation metabolites. Also, probiotics promote an increase of beneficial gut microorganisms, which in some cases promotes their fermentation metabolites as well. Spray drying, freeze drying, and electrodynamics are notable encapsulation techniques that permit high encapsulation efficiency, high viability, and, together with wall materials, a high degree of protection against gastrointestinal conditions, allowing controlled release in the intestine and exerting a modulatory effect on gut microbiota.


Assuntos
Microbioma Gastrointestinal , Probióticos , Alimento Funcional , Prebióticos , Nível de Saúde
12.
Food Res Int ; 162(Pt A): 111801, 2022 12.
Artigo em Inglês | MEDLINE | ID: mdl-36461174

RESUMO

Gamma-aminobutyric acid (GABA), a non-protein amino acid, possesses various health benefits and plays a signaling and defensive role in plants. Due to the low content of GABA in plant foods, scientists have made great efforts to enrich GABA in foods using various chemical, physical, and biological methods, including anaerobic treatment, cold, salt treatment, germination, microbial fermentation, crossbreeding, and innovative technologies such as ultrasound, ultraviolet, high pressure, etc. To effectively increase GABA in different foods, it is crucial to understand the underlying mechanisms and the virtues and limitations of different enrichment methods that are suitable for different foods. In this paper, we aimed to comprehensively review the recent progress on both conventional and innovative enrichment methods, the advantages and disadvantages, the associated mechanisms, and the applicable foods of these methods. We also summarized the functions of GABA in plants and microorganisms, the factors influencing GABA enrichment, the patents related to GABA enrichment, and the functional foods rich in GABA. The mechanisms of GABA enrichment mainly include modification of cell microstructure; influencing H+ and Ca2+ concentration and enzyme configuration, thereby activating glutamate decarboxylase; and regulation of gene and protein expression of enzymes involved in GABA biosynthesis and metabolism. This review will provide significant information on the production of GABA-enriched foods.


Assuntos
Glutamato Descarboxilase , Ácido gama-Aminobutírico , Alimento Funcional , Alimentos Fortificados , Cloreto de Sódio na Dieta
13.
Food Res Int ; 162(Pt B): 112167, 2022 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-36461369

RESUMO

Although yolk immunoglobulin (IgY) has been reported its functions of antiviral, antibacterial, energy balancing, and gut microbiota regulating, its gastrointestinal digestion process and the digestion products have not been studied, which is of great significance for the development of IgY-themed functional foods. This work investigated the digestion behaviors of oral IgY by static digestion simulation in vitro. IgY showed low digestibility (23.97%) in the gastric phase but was highly digestible (89.49% digestibility) in the initial intestinal phase. The entire digestion involved IgY aggregation, degradation, re-aggregation, and gradual decomposition into small pieces (by dynamic light scattering). These results indicated that IgY was impressionable, unstable and changeful in gastrointestinal environment, which might impair the bioactive function of IgY. Over 6 peptides (such as RGFK, TVPSGASTK, VPAATASPR) and 21 amino acids were detected, including 6 essential amino acids (methionine, isoleucine, leucine, histidine, tryptophan, and lysine), suggesting that IgY could be involved in human health regulation as active peptides or as rich sources of amino acids in addition to its own bioactive functions. The digestion kinetic curve confirmed that IgY did not reach its maximum digestion at the end of simulation of intestinal phase, implying the incomplete utilization of IgY. This study provides valuable details of oral IgY for development as active ingredients of a functional food, contributing to boosting the egg industry and improving human health.


Assuntos
Alimento Funcional , Imunoglobulinas , Humanos , Aminoácidos , Digestão
14.
Food Res Int ; 162(Pt B): 112205, 2022 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-36461379

RESUMO

Bitter peptides (BP) have been reported to exhibit beneficial physiological activities, but their bitter taste and digestive sensitivity currently limits their application in foods. In this study, W1/O/W2 double emulsions were prepared with bitter peptides in the inner water phase. The effects of gelling the inner and/or outer water phases, as well as crystallizing the oil phase, were then investigated. Aqueous phase gelation reduced the particle size of the double emulsions, improved their physical stability, increased their encapsulation efficiency for the bitter peptides, and reduced the bitterness of the peptides. After simulated oral and gastric digestion, the bitter peptide-loaded W1/O droplets in the double emulsions retained their structure, thereby preventing release of the peptides in the mouth and stomach. Our results suggest that gelled double emulsions may have great potential to create more palatable functional foods containing bitter peptides.


Assuntos
Coloides , Paladar , Emulsões , Preparações de Ação Retardada , Géis , Peptídeos , Água , Alimento Funcional , Digestão
15.
Int J Mol Sci ; 23(24)2022 Dec 17.
Artigo em Inglês | MEDLINE | ID: mdl-36555779

RESUMO

Varicocele is one of the main causes of infertility in men, thus representing an important clinical problem worldwide. Inflammation contributes mainly to its pathogenesis, even if the exact pathophysiological mechanisms that correlate varicocele and infertility are still unknown. In addition, oxidative stress, apoptosis, hypoxia, and scrotal hyperthermia seem to play important roles. So far, the treatment of varicocele and the care of the fertility-associated problems still represent an area of interest for researchers, although many advances have occurred over the past few years. Recent experimental animal studies, as well as the current epidemiological evidence in humans, demonstrated that many functional foods of natural origin and nutraceuticals that are particularly abundant in the Mediterranean diet showed anti-inflammatory effects in varicocele. The aim of the present narrative review is to mainly evaluate recent experimental animal studies regarding the molecular mechanisms of varicocele and the state of the art about possible therapeutic approaches. As the current literature demonstrates convincing associations between diet, food components and fertility, the rational intake of nutraceuticals, which are particularly abundant in foods typical of plant-based eating patterns, may be a reliable therapeutic supportive care against varicocele and, consequently, could be very useful in the cure of fertility-associated problems in patients.


Assuntos
Infertilidade Masculina , Varicocele , Masculino , Animais , Humanos , Varicocele/complicações , Infertilidade Masculina/etiologia , Infertilidade Masculina/terapia , Alimento Funcional , Modelos Animais , Suplementos Nutricionais
16.
Int J Mol Sci ; 23(24)2022 Dec 15.
Artigo em Inglês | MEDLINE | ID: mdl-36555626

RESUMO

This Special Issue of the International Journal of Molecular Sciences is focused on bioactive peptides in foods or hydrolyzates of food by-products, the methods for the extraction and purification of bioactive peptides, their structural and functional characterization, and the mechanisms of action that regulate their activity and support the reported health benefits [...].


Assuntos
Alimentos , Peptídeos , Peptídeos/química , Antioxidantes/farmacologia , Alimento Funcional
17.
Molecules ; 27(24)2022 Dec 18.
Artigo em Inglês | MEDLINE | ID: mdl-36558162

RESUMO

Among all legumes sprouts' active compounds, isoflavones seem to be the most important; nevertheless, their high content is not always associated with beneficial effects. These compounds may prevent or stimulate hormone-dependent cancers due to their estrogen-like activity. Different LED light quality can change the synthesis of active compounds and significantly influence the biological activity of the sprouts. This study aimed to evaluate the effects of LED light (red, blue, green, yellow), as well as total darkness, and natural light conditions (as reference), on isoflavones content, determined by HPLC-UV-VIS, during 10 days of harvesting of chickpea and lupin sprouts. Due to the ambiguous estrogenic potential of isoflavones, the impact of these sprouts on normal and cancer prostate and breast cells was evaluated. Yellow LED light resulted in the highest sum of isoflavones in chickpea sprouts (up to 1 g/100 g dw), while for green LED light, the isoflavones sum was the lowest. The exact opposite effect was noted for lupin sprouts, with the predominance of green over the yellow LED light. The examined sprouts were of high safety to non-neoplastic breast and prostate cells, with interesting cytotoxic effects on breast MCF7 and prostate DU145 cancer cells. No clear relationship was observed between the activity and isoflavones content.


Assuntos
Cicer , Isoflavonas , Lupinus , Isoflavonas/farmacologia , Alimento Funcional , Próstata
18.
Nutrients ; 14(24)2022 Dec 14.
Artigo em Inglês | MEDLINE | ID: mdl-36558474

RESUMO

Superabundant date fruit production in Al-Qassim in the Kingdom of Saudi Arabia (KSA), a plentiful region for producing date syrup resulting in massive amounts of date fiber (DF), causes environmental issues with what is considered dietary waste. However, no food producer or researcher has thought of the valorization of DF by extracting the crude polysaccharides that can be converted to nanoparticles (flours) to increase its functional group and enhance its functionality. Using the DF was the primary goal, with the new biscuits used within the current study investigated as a potent integrated approach for controlling obesity levels and its effects. Obesity is one of the most important human problems worldwide, connected to many metabolic diseases, e.g., diabetes mellitus and cardiovascular disease. Its prevalence has recently increased among Saudi children and adolescents. An investigation of the biological effects of the formulated products was carried out by feeding the formulated biscuits with different DF levels (5, 10 and 15%) to obese albino rats, in addition to positive and negative control groups, to evaluate the effect of a reduced calorie product on controlling their body weight and health stats (lipid profile, blood sugars, kidney and liver functions). The collected data showed that the most positive results were obtained from rats fed diets supplemented with 10% DF biscuits. All TCHO, TrGs, HDL, and HDL were decreased to the best levels in this group compared to the positive control group (148.23, 145.30, 37.50, and 81.67 vs. 238.37, 199.07, 62.57, and 135.99, respectively). To conclude, DF supplementation presented anti-obesity properties in animal models; however, more epidemiological trials are needed.


Assuntos
Alimento Funcional , Obesidade , Criança , Animais , Adolescente , Humanos , Obesidade/prevenção & controle , Dieta , Peso Corporal , Suplementos Nutricionais , Fibras na Dieta/farmacologia
19.
Molecules ; 27(21)2022 Oct 28.
Artigo em Inglês | MEDLINE | ID: mdl-36364145

RESUMO

In this review, we discuss the advantages of vegetable sprouts in the development of food products as well as their beneficial effects on a variety of disorders. Sprouts are obtained from different types of plants and seeds and various types of leafy, root, and shoot vegetables. Vegetable sprouts are enriched in bioactive compounds, including polyphenols, antioxidants, and vitamins. Currently, different conventional methods and advanced technologies are used to extract bioactive compounds from vegetable sprouts. Due to some issues in traditional methods, increasingly, the trend is to use recent technologies because the results are better. Applications of phytonutrients extracted from sprouts are finding increased utility for food processing and shelf-life enhancement. Vegetable sprouts are being used in the preparation of different functional food products such as juices, bread, and biscuits. Previous research has shown that vegetable sprouts can help to fight a variety of chronic diseases such as cancer and diabetes. Furthermore, in the future, more research is needed that explores the extraordinary ways in which vegetable sprouts can be incorporated into green-food processing and preservation for the purpose of enhancing shelf-life and the formation of functional meat products and substitutes.


Assuntos
Alimento Funcional , Verduras , Polifenóis/farmacologia , Polifenóis/análise , Antioxidantes/farmacologia , Antioxidantes/análise , Sementes/química
20.
J Nutr Sci Vitaminol (Tokyo) ; 68(Supplement): S143-S145, 2022.
Artigo em Inglês | MEDLINE | ID: mdl-36437000

RESUMO

Dietary habit is closely associated with healthspan. Functional food factors are key to maintaining a health metabolism in our bodies. Because functional food factors are main components to determine the quality of foods, many technologies have been established to analyze functional factors in foods. High-performance liquid chromatography-mass spectrometry or gas chromatography-mass spectrometry is a solid approach to detect functional food factors with high sensitivity and specificity. Findings obtained from these mass spectrometric approaches play essential roles in estimating the quality of foods. However, these technologies are not available for the analysis of the spatial distribution of molecules of interest in foods. Matrix-assisted laser desorption/ionization mass spectrometry imaging (MALDI-MSI) is considered an ideal approach to visualize distribution of molecules in foods. MALDI-MSI is a two-dimensional MALDI-MS technology that can detect compounds in a tissue section without purification, separation, or labeling. MALDI-MSI can be used to visualize the spatial distribution of wide range of food components including protein, peptides, amino acids, lipids, carbohydrate, and vitamins. Although the methodology of MALDI-MSI in food science is not yet fully established, the versatility of MALDI-MSI is expected to open a new frontier in food science. In this mini review, we briefly summarized the applications of MALDI-MSI in the field of food science.


Assuntos
Tecnologia de Alimentos , Alimento Funcional , Espectrometria de Massas por Ionização e Dessorção a Laser Assistida por Matriz/métodos , Proteínas , Lasers
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