Pub Date : 2023-11-09DOI: 10.1080/87559129.2023.2278844
Dandara Baia Bonifácio, Leonara Martins Viana, Alessandra da Silva, Danúbia Joanes Rosa Guerra, Caroline Woelffel Silva, Frederico Augusto Ribeiro de Barros, Josefina Bressan
ABSTRACTThe effects of grape juice consumption on oxidative stress, inflammation, physical performance, muscle damage, and recovery in physical activity practitioners were evaluated in clinical studies. However, to date, no studies have gathered these findings. Thus, we aimed to review all randomized clinical trials (RCTs) that evaluated the effects of grape juice consumption on these markers. The searched databases were MEDLINE/PubMed, Embase®, and Cochrane Central, considering an exhaustive search in the literature with keywords uva OR vitis. The PRISMA guideline was used to conduct and report the review. Seven RCTs with athletes (n = 3), recreational sportspeople (n = 3), and low-intensity physical activity practitioners (n = 1) were included. The qualitative results of the individual studies were controversial, and according to the meta-analysis, acute or chronic consumption of 10/ml/kg/day or 400 ml of grape juice improved antioxidant status but had no effects on markers of oxidative stress, inflammation, physical performance, muscle damage and recovery in physical activity practitioners.KEYWORDS: Antioxidantsexhaustion timeathletesrunners Disclosure statementNo potential conflict of interest was reported by the author(s).Availability of data and materialsData are available upon request.Authors contributionsDBB and LMV designed the study. DBB, LMV, and AS selected and reviewed the articles, extracted the data and assessed the risk of bias. DBB, LMV, AS, DJRG, CWS, FARB, and JB analyzed and interpreted the data, wrote the manuscript and approved the final version.Additional informationFundingThis study was funded by Coordenacão de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), by the Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG), and by the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) (Finance Code 001).
{"title":"Effects of Grape Juice Consumption in Practitioners of Physical Activity: A Systematic Review and Meta-Analysis of Randomized Clinical Trials","authors":"Dandara Baia Bonifácio, Leonara Martins Viana, Alessandra da Silva, Danúbia Joanes Rosa Guerra, Caroline Woelffel Silva, Frederico Augusto Ribeiro de Barros, Josefina Bressan","doi":"10.1080/87559129.2023.2278844","DOIUrl":"https://doi.org/10.1080/87559129.2023.2278844","url":null,"abstract":"ABSTRACTThe effects of grape juice consumption on oxidative stress, inflammation, physical performance, muscle damage, and recovery in physical activity practitioners were evaluated in clinical studies. However, to date, no studies have gathered these findings. Thus, we aimed to review all randomized clinical trials (RCTs) that evaluated the effects of grape juice consumption on these markers. The searched databases were MEDLINE/PubMed, Embase®, and Cochrane Central, considering an exhaustive search in the literature with keywords uva OR vitis. The PRISMA guideline was used to conduct and report the review. Seven RCTs with athletes (n = 3), recreational sportspeople (n = 3), and low-intensity physical activity practitioners (n = 1) were included. The qualitative results of the individual studies were controversial, and according to the meta-analysis, acute or chronic consumption of 10/ml/kg/day or 400 ml of grape juice improved antioxidant status but had no effects on markers of oxidative stress, inflammation, physical performance, muscle damage and recovery in physical activity practitioners.KEYWORDS: Antioxidantsexhaustion timeathletesrunners Disclosure statementNo potential conflict of interest was reported by the author(s).Availability of data and materialsData are available upon request.Authors contributionsDBB and LMV designed the study. DBB, LMV, and AS selected and reviewed the articles, extracted the data and assessed the risk of bias. DBB, LMV, AS, DJRG, CWS, FARB, and JB analyzed and interpreted the data, wrote the manuscript and approved the final version.Additional informationFundingThis study was funded by Coordenacão de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), by the Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG), and by the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) (Finance Code 001).","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":" 13","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135242610","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-08DOI: 10.1080/87559129.2023.2272946
Frineth de la Luz Limón Aguilera, Sayra N. Serrano Sandoval, Mauricio Graciano-Palacios, Janet A. Gutiérrez-Uribe, Anayansi Escalante-Aburto
ABSTRACTSelenium in its organic form (such as selenoproteins) is involved in human metabolism, acting as an antioxidant and reducing inflammatory biomarkers associated with overweight and obesity. Nevertheless, their functionality depends on the selenium intake and individuals’ physiological status. The adequate intake of this nutrient has been revised for health experts, and slight adjustments to the Daily Intake Reference Values occurred to avoid toxicity or deficiency and to exert beneficial effects in specific biomarkers such as glutathione peroxidase activity and SELENOP concentration. However, there is a gap in understanding the metabolic effects of selenocompounds in subjects or experimental models with obesity, but promising results have been documented to be included as a coadjutant in this disease treatment. In this sense, many strategies have been developed worldwide to produce Se-enriched foods and supplements containing selenocompounds to increase the accessibility for consumers. In this review, the effects of Se and selenocompounds on the central overweight and obesity biomarkers in different experimental models are addressed. Likewise, the most recent strategies for selenium enrichment in agricultural products and the main trends in selenium-enriched foods and supplements on the global market are discussed.KEYWORDS: SeleniumObesitySupplementationBiofortificationSelenoPGlutathione peroxidase Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThis work was supported by the Tecnologico de Monterrey under the Challenge-Based Research Grant. Limón Aguilera thanks CONAHCyT for her doctoral scholarship.
{"title":"Advances and Perspectives of Selenocompounds as Dietary Supplements to Ameliorate Obesity Biomarkers: From Field to Market","authors":"Frineth de la Luz Limón Aguilera, Sayra N. Serrano Sandoval, Mauricio Graciano-Palacios, Janet A. Gutiérrez-Uribe, Anayansi Escalante-Aburto","doi":"10.1080/87559129.2023.2272946","DOIUrl":"https://doi.org/10.1080/87559129.2023.2272946","url":null,"abstract":"ABSTRACTSelenium in its organic form (such as selenoproteins) is involved in human metabolism, acting as an antioxidant and reducing inflammatory biomarkers associated with overweight and obesity. Nevertheless, their functionality depends on the selenium intake and individuals’ physiological status. The adequate intake of this nutrient has been revised for health experts, and slight adjustments to the Daily Intake Reference Values occurred to avoid toxicity or deficiency and to exert beneficial effects in specific biomarkers such as glutathione peroxidase activity and SELENOP concentration. However, there is a gap in understanding the metabolic effects of selenocompounds in subjects or experimental models with obesity, but promising results have been documented to be included as a coadjutant in this disease treatment. In this sense, many strategies have been developed worldwide to produce Se-enriched foods and supplements containing selenocompounds to increase the accessibility for consumers. In this review, the effects of Se and selenocompounds on the central overweight and obesity biomarkers in different experimental models are addressed. Likewise, the most recent strategies for selenium enrichment in agricultural products and the main trends in selenium-enriched foods and supplements on the global market are discussed.KEYWORDS: SeleniumObesitySupplementationBiofortificationSelenoPGlutathione peroxidase Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThis work was supported by the Tecnologico de Monterrey under the Challenge-Based Research Grant. Limón Aguilera thanks CONAHCyT for her doctoral scholarship.","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":"183 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135342292","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-05DOI: 10.1080/87559129.2023.2276765
Mirko Marino, Samuele Venturi, Giorgio Gargari, Cristian Del Bo, Daniela Martini, Marisa Porrini, Simone Guglielmetti, Patrizia Riso
ABSTRACTBerries represent an important source of bioactive compounds, among which, (poly)phenols are the main constituents. (Poly)phenols have been shown to have important biological activities and in particular, to take a relevant role in mediating the modulation of gut microbiota and human health. Gut microbiota constitute significant players in the metabolism of ingested (poly)phenols and consequently in their biological effects. However, the evidence regarding the mutual contribution between (poly)phenol intake and gut microbiota activity in humans is still unclear. The aim of the current systematic review was to collect and assess results from randomized clinical trials addressing the role of berries in the modulation of the gut microbiota composition and how this can contribute to the metabolism of berry (poly)phenols. When information was available, the interaction of berry-gut microbiota on human health was evaluated. A total of 16 trials were included and analyzed. Overall, berries and their (poly)phenols could represent a driver for the modulation of intestinal microbes. The gut microbiota catabolize (poly)phenols by producing bioactive metabolites which can positively affect both the composition of commensal microbiota and also the host health.KEYWORDS: BerriesPolyphenolsGut microbiotaMicrobiomeMetabolismHuman health AcknowledgmentsThe authors thank project MIND FoodS HUB (Milano Innovation District Food System Hub): Innovative concept for the eco‐intensification of agricultural production and for the promotion of dietary patterns for human health and longevity through the creation in MIND of a digital Food System Hub, cofounded by POR FESR 2014–2020_BANDO Call HUB Ricerca e Innovazione, Regione Lombardia. P.R., S.G. and C.D.B. acknowledge the Joint Programming Initiative “A Healthy Diet for Healthy Life” ERANet cofunded by Intestinal Microbiomics (ERA‐HDHL INTIMIC) with national funding by Mipaaf (“TOPNUTRIGUT”, D.M. 36959/7303/18—27 December 2018). In addition, P.R., D.M., and C.D.B. acknowledge the SYSTEMIC project (Knowledge Hub on Food and Nutrition Security) with national funding provided by Mipaaf (MIMOSA project, DG DISR‐DISR 04‐Prot. Uscita N.0041532, 23 December 2019). Daniela Martini and Cristian Del Bo’ thank for the grant received from Piano di sostegno alla Ricerca-Linea 2, azione A-grant number PSR2020_DMART and PSR2020 CDELB. P.R. also acknowledge the project “One Health Action Hub: University Task Force for the resilience of territorial ecosystems,” funded by Università degli Studi di Milano (PSR 2021-GSA-Linea 6). Finally, C.D.B. and P.R. thank the Wild Blueberry Association (WBANA) of North America for their support. The authors acknowledge support from the University of Milan through the APC initiative.Disclosure statementThe authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.Author contributionsMM, G
摘要浆果是一种重要的生物活性物质来源，其中多酚类物质是其主要成分。(多)酚已被证明具有重要的生物活性，特别是在调节肠道微生物群和人类健康方面发挥相关作用。肠道微生物群在摄入(多)酚的代谢中起着重要的作用，从而影响了它们的生物学效应。然而，关于(多)酚摄入量与人类肠道微生物群活性之间相互作用的证据仍不清楚。当前系统综述的目的是收集和评估随机临床试验的结果，以解决浆果在调节肠道微生物群组成中的作用，以及这如何有助于浆果(多)酚的代谢。当信息可用时，评估浆果肠道微生物群对人类健康的相互作用。共纳入并分析了16项试验。总的来说，浆果和它们的(多)酚可以代表肠道微生物调节的驱动因素。肠道菌群通过产生生物活性代谢物来分解(多)酚，这对共生菌群的组成和宿主的健康都有积极的影响。作者感谢MIND FoodS HUB(米兰创新区食品系统中心)项目:通过创建一个数字食品系统中心，为农业生产的生态集约化和促进人类健康和长寿的饮食模式提供创新概念，由POR FESR 2014-2020_BANDO Call HUB Ricerca e Innovazione，伦巴第大区共同创立。p.r.， S.G.和C.D.B.承认由肠道微生物组(ERA‐HDHL INTIMIC)和Mipaaf(“TOPNUTRIGUT”，D.M. 36959/7303/18-27 December 2018)共同资助的“健康饮食促进健康生活”ERANet联合规划倡议。此外，p.r.、d.m.和C.D.B.对由Mipaaf (MIMOSA项目，DG DISR‐DISR 04‐Prot)提供国家资助的系统性项目(食品和营养安全知识中心)表示感谢。Uscita N.0041532, 2019年12月23日)。Daniela Martini和Cristian Del Bo感谢从Piano di sostegno alla Ricerca-Linea 2, azione a获得的资助，资助号为PSR2020_DMART和PSR2020 CDELB。P.R.也感谢由米兰大学(PSR 2021-GSA-Linea 6)资助的“一个健康行动中心:领土生态系统恢复能力大学工作队”项目。最后，C.D.B.和P.R.感谢北美野生蓝莓协会(WBANA)的支持。作者感谢米兰大学通过APC计划提供的支持。作者声明，本研究是在没有任何可能被解释为潜在利益冲突的商业或财务关系的情况下进行的。作者贡献:smm, GG和CDB撰写了手稿的初稿。MM和SV进行了文献检索，对所选研究进行了回顾，并编制了表格。MM和DM进行偏倚风险分析。PR担任第三审稿人。CDB和PR参与了方案设计和数据分析。PR、SG和MP严格修改了科学内容，提高了稿件的质量。所有作者都对文章做出了贡献，并批准了提交的版本。数据可用性声明本研究的原始贡献包含在文章/补充材料中，进一步的查询可以直接联系通讯作者。补充数据本文的补充数据可以在线访问https://doi.org/10.1080/87559129.2023.2276765
{"title":"Berries-Gut Microbiota Interaction and Impact on Human Health: A Systematic Review of Randomized Controlled Trials","authors":"Mirko Marino, Samuele Venturi, Giorgio Gargari, Cristian Del Bo, Daniela Martini, Marisa Porrini, Simone Guglielmetti, Patrizia Riso","doi":"10.1080/87559129.2023.2276765","DOIUrl":"https://doi.org/10.1080/87559129.2023.2276765","url":null,"abstract":"ABSTRACTBerries represent an important source of bioactive compounds, among which, (poly)phenols are the main constituents. (Poly)phenols have been shown to have important biological activities and in particular, to take a relevant role in mediating the modulation of gut microbiota and human health. Gut microbiota constitute significant players in the metabolism of ingested (poly)phenols and consequently in their biological effects. However, the evidence regarding the mutual contribution between (poly)phenol intake and gut microbiota activity in humans is still unclear. The aim of the current systematic review was to collect and assess results from randomized clinical trials addressing the role of berries in the modulation of the gut microbiota composition and how this can contribute to the metabolism of berry (poly)phenols. When information was available, the interaction of berry-gut microbiota on human health was evaluated. A total of 16 trials were included and analyzed. Overall, berries and their (poly)phenols could represent a driver for the modulation of intestinal microbes. The gut microbiota catabolize (poly)phenols by producing bioactive metabolites which can positively affect both the composition of commensal microbiota and also the host health.KEYWORDS: BerriesPolyphenolsGut microbiotaMicrobiomeMetabolismHuman health AcknowledgmentsThe authors thank project MIND FoodS HUB (Milano Innovation District Food System Hub): Innovative concept for the eco‐intensification of agricultural production and for the promotion of dietary patterns for human health and longevity through the creation in MIND of a digital Food System Hub, cofounded by POR FESR 2014–2020_BANDO Call HUB Ricerca e Innovazione, Regione Lombardia. P.R., S.G. and C.D.B. acknowledge the Joint Programming Initiative “A Healthy Diet for Healthy Life” ERANet cofunded by Intestinal Microbiomics (ERA‐HDHL INTIMIC) with national funding by Mipaaf (“TOPNUTRIGUT”, D.M. 36959/7303/18—27 December 2018). In addition, P.R., D.M., and C.D.B. acknowledge the SYSTEMIC project (Knowledge Hub on Food and Nutrition Security) with national funding provided by Mipaaf (MIMOSA project, DG DISR‐DISR 04‐Prot. Uscita N.0041532, 23 December 2019). Daniela Martini and Cristian Del Bo’ thank for the grant received from Piano di sostegno alla Ricerca-Linea 2, azione A-grant number PSR2020_DMART and PSR2020 CDELB. P.R. also acknowledge the project “One Health Action Hub: University Task Force for the resilience of territorial ecosystems,” funded by Università degli Studi di Milano (PSR 2021-GSA-Linea 6). Finally, C.D.B. and P.R. thank the Wild Blueberry Association (WBANA) of North America for their support. The authors acknowledge support from the University of Milan through the APC initiative.Disclosure statementThe authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.Author contributionsMM, G","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":"54 5","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135725291","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-05DOI: 10.1080/87559129.2023.2273923
Shuting Xu, Seid Reza Falsafi
ABSTRACTIt has long been in the interest of researchers and industries to develop tactics to improve the eating quality of meat and meat products. Juiciness as an important sensory attribute is often evaluated to dictate the potential means for quality improvement. Apart from its vital importance to both consumers and industry owners, the evaluation of meat juiciness is still a complicated phenomenon. In this review, a theory for the juiciness perception mechanism based on former literature is presented, along with a discussion on the reliability of its subjective and objective evaluation methods. According to the overviewed literature, factors that influence the juiciness of meat and meat products include species, breed type, animal age, muscle cut, preslaughter handling, ageing of meat, cooking method, salt incorporation, as well as preservation techniques. This review also summarizes the current knowledge related to the juiciness analysis of meat analogues. Future endeavours should focus on validating the theory of the juiciness perception mechanism as this would enable precise juiciness improvement in meat, meat products, and meat analogues. In addition, it is recommended to apply time-intensity sensory profiling for any juiciness evaluations for a better alignment between interventions and effects.KEYWORDS: Juicinessorganoleptic assessmentmeatmeat analogues Highlights Juiciness perception of meat has gained increasing attention over the yearsA main pullback in the realm is the lack of a broadly-accepted definition for meat juicinessJuiciness can be affected by ante-mortem and post-mortem factors.Controlling the juiciness of meat is a main challenge in the realm of meat analogues.Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingNo funding was received for conducting this study.
{"title":"Juiciness of Meat, Meat Products, and Meat Analogues: Definition, Evaluation Methods, and Influencing Factors","authors":"Shuting Xu, Seid Reza Falsafi","doi":"10.1080/87559129.2023.2273923","DOIUrl":"https://doi.org/10.1080/87559129.2023.2273923","url":null,"abstract":"ABSTRACTIt has long been in the interest of researchers and industries to develop tactics to improve the eating quality of meat and meat products. Juiciness as an important sensory attribute is often evaluated to dictate the potential means for quality improvement. Apart from its vital importance to both consumers and industry owners, the evaluation of meat juiciness is still a complicated phenomenon. In this review, a theory for the juiciness perception mechanism based on former literature is presented, along with a discussion on the reliability of its subjective and objective evaluation methods. According to the overviewed literature, factors that influence the juiciness of meat and meat products include species, breed type, animal age, muscle cut, preslaughter handling, ageing of meat, cooking method, salt incorporation, as well as preservation techniques. This review also summarizes the current knowledge related to the juiciness analysis of meat analogues. Future endeavours should focus on validating the theory of the juiciness perception mechanism as this would enable precise juiciness improvement in meat, meat products, and meat analogues. In addition, it is recommended to apply time-intensity sensory profiling for any juiciness evaluations for a better alignment between interventions and effects.KEYWORDS: Juicinessorganoleptic assessmentmeatmeat analogues Highlights Juiciness perception of meat has gained increasing attention over the yearsA main pullback in the realm is the lack of a broadly-accepted definition for meat juicinessJuiciness can be affected by ante-mortem and post-mortem factors.Controlling the juiciness of meat is a main challenge in the realm of meat analogues.Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingNo funding was received for conducting this study.","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":"99 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135725927","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-30DOI: 10.1080/87559129.2023.2274490
Xiaoyu Feng, Ken Ng, Said Ajlouni, Pangzhen Zhang, Zhongxiang Fang
{"title":"Effect of Solid-State Fermentation on Plant-Sourced Proteins: A Review","authors":"Xiaoyu Feng, Ken Ng, Said Ajlouni, Pangzhen Zhang, Zhongxiang Fang","doi":"10.1080/87559129.2023.2274490","DOIUrl":"https://doi.org/10.1080/87559129.2023.2274490","url":null,"abstract":"","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":"319 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136103002","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-26DOI: 10.1080/87559129.2023.2272950
Shruti Sharma, James Charles Lindquist, Der-Chyan Hwang
{"title":"Canola/rapeseed as a potential source of alternative protein","authors":"Shruti Sharma, James Charles Lindquist, Der-Chyan Hwang","doi":"10.1080/87559129.2023.2272950","DOIUrl":"https://doi.org/10.1080/87559129.2023.2272950","url":null,"abstract":"","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":"11 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134907906","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-26DOI: 10.1080/87559129.2023.2273928
Yan Zhang, Jiangfeng Song, Hongjuan Wang, Ying Li, Caie Wu
ABSTRACTInflammatory bowel disease (IBD) is a chronic inflammatory disease of the gastrointestinal tract, and its etiology remains unclear. Presently, main drugs such as aminosalicylic acid, glucocorticoid, immunosuppressive and biological agents are employed to treat IBD. However, because of the long-term use of medication, it adversely affects other human organs. Therefore, natural bioactive compounds are applied as supplements or alternative drugs to alleviate IBD. As a kind of plant natural compounds with strong antioxidant and anti-inflammatory activities, carotenoids have exhibited potent effects in reducing intestinal inflammation. However, direct oral administration of carotenoids might cause the low specificity of inflammatory sites, which is attributed to its poor aqueous solubility and limited stability. The construction of nutrient delivery system has become an effective, efficient and dependable means. This review summarizes the delivery systems loaded with carotenoids, explores their mechanism and applications in alleviating IBD, and aims to provide corresponding theoretical references for developing novel delivery systems and their practical prospects in IBD.KEYWORDS: Inflammatory bowel diseasecarotenoidsdelivery systemapplication AcknowledgmentsThis work was supported by the project of Natural Science Foundation of Jiangsu Province (Project No. BK20201241) and Independent Innovation Fund Project of Agricultural Science and Technology in Jiangsu Province (Project No. CX (20)3047).Disclosure statementNo potential conflict of interest was reported by the author(s).Author contributionsThe manuscript was written through contributions of all authors. All authors have given approval to the final version of the manuscript.
{"title":"Advances in Carotenoid Based Delivery Systems for Alleviating Inflammatory Bowel Disease","authors":"Yan Zhang, Jiangfeng Song, Hongjuan Wang, Ying Li, Caie Wu","doi":"10.1080/87559129.2023.2273928","DOIUrl":"https://doi.org/10.1080/87559129.2023.2273928","url":null,"abstract":"ABSTRACTInflammatory bowel disease (IBD) is a chronic inflammatory disease of the gastrointestinal tract, and its etiology remains unclear. Presently, main drugs such as aminosalicylic acid, glucocorticoid, immunosuppressive and biological agents are employed to treat IBD. However, because of the long-term use of medication, it adversely affects other human organs. Therefore, natural bioactive compounds are applied as supplements or alternative drugs to alleviate IBD. As a kind of plant natural compounds with strong antioxidant and anti-inflammatory activities, carotenoids have exhibited potent effects in reducing intestinal inflammation. However, direct oral administration of carotenoids might cause the low specificity of inflammatory sites, which is attributed to its poor aqueous solubility and limited stability. The construction of nutrient delivery system has become an effective, efficient and dependable means. This review summarizes the delivery systems loaded with carotenoids, explores their mechanism and applications in alleviating IBD, and aims to provide corresponding theoretical references for developing novel delivery systems and their practical prospects in IBD.KEYWORDS: Inflammatory bowel diseasecarotenoidsdelivery systemapplication AcknowledgmentsThis work was supported by the project of Natural Science Foundation of Jiangsu Province (Project No. BK20201241) and Independent Innovation Fund Project of Agricultural Science and Technology in Jiangsu Province (Project No. CX (20)3047).Disclosure statementNo potential conflict of interest was reported by the author(s).Author contributionsThe manuscript was written through contributions of all authors. All authors have given approval to the final version of the manuscript.","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":"113 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135018359","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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