Food Bioscience最新文献

Plant protein innovations in snacks and bakery: Synergy of market trends and scientific advances

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-12-01 DOI: 10.1016/j.fbio.2024.105580

Fatma Boukid , Marina Mefleh , Hamza Mameri , Cristina M. Rosell

Plant-based bakery and snack products hold a significant presence within the food industry, catering to a dedicated consumer base. This review provides a dual perspective by integrating comprehensive market trends and scientific literature analyses to assess the current landscape of protein-fortified bakery and snack products. Market analysis utilized the Mintel Global New Products Database to track product launches, while bibliometric analysis of relevant literature was conducted using Scopus. The market analysis underlines a robust growth trajectory in plant protein-enriched offerings, marking a maturity period over the past five years. Key trends in new product development reflect increasing consumer preferences for plant-based diets driven by health, sustainability, naturalness, ethics, and convenience considerations. Scientific literature documents substantial progress in fortifying and enhancing plant proteins for use in bakery and snack products. These advancements target key technological and nutritional challenges through innovative ingredients and processing techniques. The goal is to maximize protein content while preserving appealing sensory qualities. These innovations bridge critical gaps in sensory attributes and nutritional value, enabling the creation of high-protein plant-based products that align with consumer expectations. In summary, while the market for plant-based snacks and bakery products has shown maturity with limited innovation, ongoing scientific research offers promising avenues for enhancing product quality and diversity. Integrating these scientific insights with market trends is crucial for meeting consumer preferences and fostering continued growth in the plant protein segment of the food industry.

{"title":"Plant protein innovations in snacks and bakery: Synergy of market trends and scientific advances","authors":"Fatma Boukid , Marina Mefleh , Hamza Mameri , Cristina M. Rosell","doi":"10.1016/j.fbio.2024.105580","DOIUrl":"10.1016/j.fbio.2024.105580","url":null,"abstract":"<div><div>Plant-based bakery and snack products hold a significant presence within the food industry, catering to a dedicated consumer base. This review provides a dual perspective by integrating comprehensive market trends and scientific literature analyses to assess the current landscape of protein-fortified bakery and snack products. Market analysis utilized the Mintel Global New Products Database to track product launches, while bibliometric analysis of relevant literature was conducted using Scopus. The market analysis underlines a robust growth trajectory in plant protein-enriched offerings, marking a maturity period over the past five years. Key trends in new product development reflect increasing consumer preferences for plant-based diets driven by health, sustainability, naturalness, ethics, and convenience considerations. Scientific literature documents substantial progress in fortifying and enhancing plant proteins for use in bakery and snack products. These advancements target key technological and nutritional challenges through innovative ingredients and processing techniques. The goal is to maximize protein content while preserving appealing sensory qualities. These innovations bridge critical gaps in sensory attributes and nutritional value, enabling the creation of high-protein plant-based products that align with consumer expectations. In summary, while the market for plant-based snacks and bakery products has shown maturity with limited innovation, ongoing scientific research offers promising avenues for enhancing product quality and diversity. Integrating these scientific insights with market trends is crucial for meeting consumer preferences and fostering continued growth in the plant protein segment of the food industry.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105580"},"PeriodicalIF":4.8,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142756818","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pomegranate fruit peel: A sustainable bioresource in food preservation

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-12-01 DOI: 10.1016/j.fbio.2024.105532

Motlatsi J. Mohlamonyane , Jerry O. Adeyemi , Olaniyi A. Fawole

The global push for sustainable development and improved dietary quality has led to an increasing focus on minimizing environmental impacts within the food industry. Despite industrial advancements to meet growing population demands, substantial food waste remains critical. This review explores the potential of pomegranate fruit peel, a by-product rich in bioactive compounds, as a sustainable solution for food preservation. The occurrence of pomegranate peel waste along the supply chain, its bioresource potential, and its applications as a natural preservative are examined. Various extraction and encapsulation techniques for these bioactive compounds and the regulatory and practical challenges of integrating pomegranate peel into food products are discussed. In conclusion, the significant role of pomegranate peels in extending food shelf life and enhancing quality is highlighted, offering a promising approach to reducing food waste and supporting sustainability goals.

引用次数: 0

Amazonian fruits: A systematic review of the literature and critical analysis of its trends

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-12-01 DOI: 10.1016/j.fbio.2024.105563

Josias Martins dos Anjos Cruz , Renilto Frota Corrêa , Edgar Aparecido Sanches , Pedro Henrique Campelo , Jaqueline de Araújo Bezerra

The Amazon is rich in fruits that are primarily used by the local population for food purposes. In addition to their nutritional benefits, they are also important for the economic development of the region. In recent years, these fruits have attracted considerable attention from researchers due to their chemical composition, properties, and potential applications. The aim of this study was to analyze the research trends surrounding Amazonian fruits. The documents used in this review include 75 research articles (identified through the Ordinatio index) retrieved from Scopus, and 21 patents retrieved from Google Patents and Espacenet, focusing on the use of Amazonian fruits in food technology. Amazonian fruits have been explored for their content of phenolic compounds (especially anthocyanins), carotenoids, vitamins (mainly ascorbic acid), oils, and fibers, all of which are associated with various bioactivities. In addition to the pulp, the waste generated from these fruits also contains chemical constituents with high potential, although they are usually discarded. Therefore, there is a need for discussion among different industrial and governmental sectors to implement production chains, generate income, and provide appropriate disposal for the by-products generated during the processing of Amazonian fruits, thus contributing to sustainable economic development in the Amazon. However, in general, it is observed that although many interesting results have been published, much of the academic knowledge produced has yet to be converted into income generation, mainly through the patenting of products and processes. This may be linked to a lack of investment and/or interest/awareness from the researchers themselves.

{"title":"Amazonian fruits: A systematic review of the literature and critical analysis of its trends","authors":"Josias Martins dos Anjos Cruz , Renilto Frota Corrêa , Edgar Aparecido Sanches , Pedro Henrique Campelo , Jaqueline de Araújo Bezerra","doi":"10.1016/j.fbio.2024.105563","DOIUrl":"10.1016/j.fbio.2024.105563","url":null,"abstract":"<div><div>The Amazon is rich in fruits that are primarily used by the local population for food purposes. In addition to their nutritional benefits, they are also important for the economic development of the region. In recent years, these fruits have attracted considerable attention from researchers due to their chemical composition, properties, and potential applications. The aim of this study was to analyze the research trends surrounding Amazonian fruits. The documents used in this review include 75 research articles (identified through the Ordinatio index) retrieved from Scopus, and 21 patents retrieved from Google Patents and Espacenet, focusing on the use of Amazonian fruits in food technology. Amazonian fruits have been explored for their content of phenolic compounds (especially anthocyanins), carotenoids, vitamins (mainly ascorbic acid), oils, and fibers, all of which are associated with various bioactivities. In addition to the pulp, the waste generated from these fruits also contains chemical constituents with high potential, although they are usually discarded. Therefore, there is a need for discussion among different industrial and governmental sectors to implement production chains, generate income, and provide appropriate disposal for the by-products generated during the processing of Amazonian fruits, thus contributing to sustainable economic development in the Amazon. However, in general, it is observed that although many interesting results have been published, much of the academic knowledge produced has yet to be converted into income generation, mainly through the patenting of products and processes. This may be linked to a lack of investment and/or interest/awareness from the researchers themselves.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105563"},"PeriodicalIF":4.8,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142759104","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Detection technologies, and machine learning in food: Recent advances and future trends

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-12-01 DOI: 10.1016/j.fbio.2024.105558

Qiong He , Hengyu Huang , Yuanzhong Wang

The combination of food detection technology and machine learning can effectively enhance the efficiency and accuracy of food quality detection. Promoting the healthy development of the food industry is one of the keys to ensuring its sound progress and holds crucial significance for its advancement. The paper begins by introducing various food detection technologies, including spectroscopy, chromatography, mass spectrometry, odor sensors, and biosensors. It then delves into data preprocessing, feature extraction, and model algorithms within the realm of machine learning. Subsequently, we examine the progress made in applying machine learning-assisted detection technologies in the food sector. The synergy between food inspection technology and machine learning not only facilitates automated and intelligent inspection processes but also adeptly manages and analyzes vast amounts of data generated from diverse inspection instruments. Leveraging the robust modeling capabilities inherent to machine learning—particularly when addressing complex high-dimensional datasets—the food industry can more precisely identify potential quality concerns and safety risks. Looking ahead, emphasis should be placed on developing portable detection devices while enhancing deep learning interpretability and promoting model fusion establishment. Concurrently, ethical considerations and data privacy issues must be addressed as we strive to integrate food inspection technology with machine learning effectively. In conclusion, the integration of food inspection technology with machine learning is anticipated to significantly enhance technological innovation within the industry and bolster the capacity for monitoring food quality and safety.

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引用次数: 0

Exploring the efficacy and feasibility of tomato by-products in advancing food industry applications

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-12-01 DOI: 10.1016/j.fbio.2024.105567

Liana Claudia Salanță, Anca Corina Fărcaş

Food waste, especially fruits and vegetables, presents a pressing global challenge with approximately 1.3 billion tons of waste annually. This study aims to evaluate the current valorization of tomato by-products within the circular economy, analyzing their potential to enhance food sustainability, improve nutritional quality, and assess their impact on technological properties and consumer perceptions. The research focuses on addressing global food waste by repurposing tomato residues such as peels, seeds, and pomace, which are rich in bioactive compounds like lycopene, polyphenols, and dietary fibers. Methods include a thorough review of literature and data analysis from multiple databases. The findings suggest that these by-products offer significant benefits for food sustainability, improving nutritional quality and extending shelf life when incorporated into various food products. Additionally, their potential applications extend beyond the food industry into sectors such as bioplastics, pharmaceuticals, and biofuels, reducing reliance on non-renewable resources and minimizing environmental impact. The study concludes by promoting the integration of tomato by-products in food systems to enhance resource efficiency, reduce waste, and improve public health while contributing to Sustainable Development Goals (SDGs). Future research should focus on optimizing extraction methods and expanding applications in multiple industries.

{"title":"Exploring the efficacy and feasibility of tomato by-products in advancing food industry applications","authors":"Liana Claudia Salanță, Anca Corina Fărcaş","doi":"10.1016/j.fbio.2024.105567","DOIUrl":"10.1016/j.fbio.2024.105567","url":null,"abstract":"<div><div>Food waste, especially fruits and vegetables, presents a pressing global challenge with approximately 1.3 billion tons of waste annually. This study aims to evaluate the current valorization of tomato by-products within the circular economy, analyzing their potential to enhance food sustainability, improve nutritional quality, and assess their impact on technological properties and consumer perceptions. The research focuses on addressing global food waste by repurposing tomato residues such as peels, seeds, and pomace, which are rich in bioactive compounds like lycopene, polyphenols, and dietary fibers. Methods include a thorough review of literature and data analysis from multiple databases. The findings suggest that these by-products offer significant benefits for food sustainability, improving nutritional quality and extending shelf life when incorporated into various food products. Additionally, their potential applications extend beyond the food industry into sectors such as bioplastics, pharmaceuticals, and biofuels, reducing reliance on non-renewable resources and minimizing environmental impact. The study concludes by promoting the integration of tomato by-products in food systems to enhance resource efficiency, reduce waste, and improve public health while contributing to Sustainable Development Goals (SDGs). Future research should focus on optimizing extraction methods and expanding applications in multiple industries.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105567"},"PeriodicalIF":4.8,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142756819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Modulation of efferocytosis and inflammation resolution by live and non-live probiotics through gut microbiota interactions in preclinical and clinical studies

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-12-01 DOI: 10.1016/j.fbio.2024.105498

Mona Arianejad , Farnaz Tajeddini , Mina Zareardalan , Fatemeh Hosseinpour-Soleimani , Mohsen Sisakht , Amir Tajbakhsh , Mohammad-Taha Pirsalehi , Manica Negahdaripour

Gut microbiota plays a critical role in maintaining health and is implicated in various diseases. Probiotics, prebiotics, synbiotics, and postbiotics (PPSPs) are potential therapeutic approaches for modifying the gut microbiota to prevent or treat associated disorders. This modulation influences apoptotic cell clearance (efferocytosis) and inflammation resolution. These processes are vital for immune function and tissue homeostasis. Evidence from animal and human studies indicates that PPSPs can enhance efferocytosis, leading to reduced inflammation and tissue damage. Additionally, PPSPs may ameliorate diseases such as metabolic syndrome, gastrointestinal disorders, and neurodegenerative conditions, by modulating gut microbiota composition and metabolite production. Notably, non-viable probiotics also enhance natural defense against infections, boost vaccine responses, and reduce common cold incidence. Clinical trials show promising outcomes for PPSPs in treating inflammatory bowel disease and certain cancers. However, further research is needed to determine the specific strains, dosages, and durations of PPSPs for optimizing their therapeutic efficacy. Overall, modulating gut microbiota through PPSPs represents a promising avenue for disease prevention and treatment, particularly in enhancing apoptotic cell clearance and attenuating inflammation and tissue damage.

{"title":"Modulation of efferocytosis and inflammation resolution by live and non-live probiotics through gut microbiota interactions in preclinical and clinical studies","authors":"Mona Arianejad , Farnaz Tajeddini , Mina Zareardalan , Fatemeh Hosseinpour-Soleimani , Mohsen Sisakht , Amir Tajbakhsh , Mohammad-Taha Pirsalehi , Manica Negahdaripour","doi":"10.1016/j.fbio.2024.105498","DOIUrl":"10.1016/j.fbio.2024.105498","url":null,"abstract":"<div><div>Gut microbiota plays a critical role in maintaining health and is implicated in various diseases. Probiotics, prebiotics, synbiotics, and postbiotics (PPSPs) are potential therapeutic approaches for modifying the gut microbiota to prevent or treat associated disorders. This modulation influences apoptotic cell clearance (efferocytosis) and inflammation resolution. These processes are vital for immune function and tissue homeostasis. Evidence from animal and human studies indicates that PPSPs can enhance efferocytosis, leading to reduced inflammation and tissue damage. Additionally, PPSPs may ameliorate diseases such as metabolic syndrome, gastrointestinal disorders, and neurodegenerative conditions, by modulating gut microbiota composition and metabolite production. Notably, non-viable probiotics also enhance natural defense against infections, boost vaccine responses, and reduce common cold incidence. Clinical trials show promising outcomes for PPSPs in treating inflammatory bowel disease and certain cancers. However, further research is needed to determine the specific strains, dosages, and durations of PPSPs for optimizing their therapeutic efficacy. Overall, modulating gut microbiota through PPSPs represents a promising avenue for disease prevention and treatment, particularly in enhancing apoptotic cell clearance and attenuating inflammation and tissue damage.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105498"},"PeriodicalIF":4.8,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142747053","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Natural preservative Litsea cubeba essential oil: With emphasis on its biological activities, encapsulation methods and application in food preservation

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-12-01 DOI: 10.1016/j.fbio.2024.105557

Shuting Liu , Weiqing Lan , Jing Xie

Microbial contamination is an inevitable problem in the field of food preservation. Natural preservatives are rapidly taking the place of chemical preservatives as green health becomes more prevalent. Litsea cubeba essential oil (LCEO), an aromatic substance extracted from the fruits and leaves of Litsea cubeba, is a type of natural preservative. Among its many benefits are its outstanding antibacterial, antioxidant, and mildew properties. However, it defects in volatilization and stability greatly limits its application in food preservation. In this review, based on the chemical composition, antibacterial and antioxidant ability of LCEO, the methods of encapsulating essential oils, including emulsion, microcapsule and nanofiber, will be introduced. Furthermore, the applications of LCEO in food preservation are also summarized. These results demonstrated that the stability of LCEO is greatly improved after encapsulation, and the release rate is also controlled. When it is applied to the preservation of food, the shelf life is significantly extended.

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引用次数: 0

An updated comprehensive review of camel milk: Composition, therapeutic properties, and industrial applications 骆驼奶最新综合评述：成分、治疗特性和工业应用

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-11-23 DOI: 10.1016/j.fbio.2024.105531

Ayman Khaliq , Akhilesh Kumar Mishra , Anuj Niroula , Waqas Nabi Baba , Muhammad Nouman Shaukat , Ahmad Rabbani

Camels, particularly dromedaries, are vital to arid and semi-arid regions like Northeast Africa and Asia, where they thrive and provide essential nutrition. Camel milk is rich in essential vitamins (A, B, C, E), minerals (iron, zinc, magnesium), and bioactive compounds, making it a valuable dietary source in resource-limited environments. Camel milk contains protective proteins such as lactoferrin, immunoglobulins, and lactoperoxidases, and these proteins generate bioactive peptides upon digestion that exhibit auspicious antidiabetic, anticancer, antihypertensive, antioxidant, antimicrobial, and hypocholesterolemic activities. While, low cholesterol and sugar levels in camel milk, combined with its insulin-like and anti-inflammatory properties, confer the potential therapeutic attributes against some conditions such as diabetes, autism, and autoimmune diseases. These unique properties of camel milk especially camel milk proteins have significant potential in food applications while a few of its industrial applications in food products like cheese, ice cream, milk powders and ice cream have also been discussed. This review is aimed to comprehensively review camel milk by going through its particular composition, nutritional and bioactive profile, associated health benefits, and industrial applications.

骆驼，尤其是单峰骆驼，对非洲东北部和亚洲等干旱和半干旱地区至关重要，它们在那里繁衍生息并提供必要的营养。驼奶富含人体必需的维生素（A、B、C、E）、矿物质（铁、锌、镁）和生物活性化合物，是资源有限环境中的重要膳食来源。驼奶含有保护性蛋白质，如乳铁蛋白、免疫球蛋白和乳过氧化物酶，这些蛋白质在消化后会产生生物活性肽，具有抗糖尿病、抗癌、抗高血压、抗氧化、抗菌和降胆固醇的功效。骆驼奶中的低胆固醇和低糖含量，加上其类似胰岛素和抗炎的特性，使其具有治疗糖尿病、自闭症和自身免疫性疾病等疾病的潜力。驼奶尤其是驼奶蛋白的这些独特特性在食品应用方面具有巨大潜力，同时还讨论了其在奶酪、冰淇淋、奶粉和冰淇淋等食品中的一些工业应用。本综述旨在通过研究驼奶的特殊成分、营养和生物活性概况、相关的健康益处以及工业应用，全面评述驼奶。

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引用次数: 0

Modulation of the receptor for advanced glycation end products pathway by natural polyphenols: A therapeutic approach to neurodegenerative diseases 天然多酚对高级糖化终产物途径受体的调节：神经退行性疾病的治疗方法

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-11-20 DOI: 10.1016/j.fbio.2024.105511

Yinghao Wei , Yanqing Zhang , Jie Sun , Wei Li , Xiaotong Zhao , Na Tian , Yuxin Cao , Junbo Xie

Neurodegenerative diseases such as Alzheimer's disease (AD), Parkinson's disease (PD), Huntington's disease (HD), and amyotrophic lateral sclerosis (ALS) are characterized by the progressive loss of neuronal structure and function, leading to severe cognitive and motor deficits. The intricate and multifactorial nature of these diseases poses significant challenges for effective treatment development. The receptor for advanced glycation end products (RAGE), a transmembrane glycoprotein of the immunoglobulin superfamily, is highly expressed in neurons and glial cells. RAGE plays a crucial role in mediating adverse reactions such as neuroinflammation, oxidative stress, and apoptosis, making it a key target in neurodegeneration. Natural polyphenols are a diverse array of bioactive compounds found in fruits, vegetables, tea, and medicinal herbs, attracting attention for their powerful antioxidant, anti-inflammatory, and neuroprotective properties. Recent evidence suggests that these compounds can modulate the RAGE signaling pathway, thereby inhibiting harmful downstream effects and alleviating neuronal damage. This review systematically examines the latest research on how natural polyphenols interact with and modulate the RAGE pathway. We explore the molecular mechanisms underlying their neuroprotective effects, discuss results from in vitro and in vivo studies, and consider the potential for clinical applications. By synthesizing existing knowledge, we aim to provide valuable insights and a theoretical foundation for developing novel polyphenol-based therapeutic strategies targeting neurodegenerative diseases.

阿尔茨海默病（AD）、帕金森病（PD）、亨廷顿病（HD）和肌萎缩侧索硬化症（ALS）等神经退行性疾病的特征是神经元结构和功能的逐渐丧失，从而导致严重的认知和运动障碍。这些疾病的复杂性和多因素性为开发有效的治疗方法带来了巨大挑战。高级糖化终产物受体（RAGE）是免疫球蛋白超家族的一种跨膜糖蛋白，在神经元和神经胶质细胞中高度表达。RAGE 在介导神经炎症、氧化应激和细胞凋亡等不良反应方面起着至关重要的作用，因此是神经退行性变的一个关键靶点。天然多酚是存在于水果、蔬菜、茶叶和药草中的多种生物活性化合物，因其强大的抗氧化、抗炎和神经保护特性而备受关注。最近的证据表明，这些化合物可以调节 RAGE 信号通路，从而抑制有害的下游效应并减轻神经元损伤。本综述系统地探讨了有关天然多酚如何与 RAGE 通路相互作用并对其进行调节的最新研究。我们探讨了其神经保护作用的分子机制，讨论了体外和体内研究的结果，并考虑了临床应用的潜力。通过综合现有知识，我们旨在为开发以多酚为基础、针对神经退行性疾病的新型治疗策略提供有价值的见解和理论基础。

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引用次数: 0

Exploring the therapeutic potential of bioactive compounds from selected plant extracts of Mediterranean diet constituents for cardiovascular diseases: A review of mechanisms of action, clinical evidence, and adverse effects 探索从地中海饮食成分的精选植物提取物中提取的生物活性化合物对心血管疾病的治疗潜力：作用机制、临床证据和不良反应综述

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-11-17 DOI: 10.1016/j.fbio.2024.105487

Mateu Anguera-Tejedor , Gabino Garrido , Bárbara B. Garrido-Suárez , Alejandro Ardiles-Rivera , Àngel Bistué-Rovira , Francesc Jiménez-Altayó , René Delgado-Hernández

Cardiovascular diseases are the leading cause of global mortality, accounting for 32% of deaths in 2019. Plant-based extracts, rich in bioactive compounds, have significantly contributed to modern medicine, offering therapeutic potential for various diseases. However, their use is limited by possible side effects, drug interactions, and a lack of comprehensive preclinical and clinical studies. This review aims to provide an overview of the mechanisms of action, clinical evidence, and adverse effects of key bioactive compounds derived from select Mediterranean plants, integral to the Mediterranean diet: Allium sativum (diallyl trisulfide, allicin, and S-allyl [cysteine]), Crataegus monogyna (quercetin, apigenin, and chlorogenic acid), Crocus sativus (crocin and safranal), Olea europaea (oleic acid, oleuropein, hydroxytyrosol, oleocanthal, and oleacein), Salvia rosmarinus (rosmarinic acid, carnosol and carnosic acid), and Vitis vinifera (resveratrol). The review will focus on mechanisms such as antioxidant, anti-inflammatory, and vasodilatory effects, as well as the regulation of lipid metabolism, which may be relevant to conditions like atherosclerosis and hypertension. In addition to summarizing current scientific evidence, this study aims to guide future research by identifying knowledge gaps and offering recommendations for designing preclinical and clinical studies. Key areas for future exploration include the long-term safety of these compounds, the evaluation of their synergistic effects when consumed as part of the Mediterranean diet, and the need for standardized protocols in clinical settings. By expanding the scientific foundation for these traditional remedies, this review may help pave the way for their use in the development of future phytomedicines.

心血管疾病是全球死亡的主要原因，占 2019 年死亡人数的 32%。富含生物活性化合物的植物提取物为现代医学做出了巨大贡献，为各种疾病提供了治疗潜力。然而，由于可能存在的副作用、药物相互作用以及缺乏全面的临床前和临床研究，植物提取物的使用受到了限制。本综述旨在概述从地中海饮食中不可或缺的部分地中海植物中提取的主要生物活性化合物的作用机制、临床证据和不良反应：薤白（二烯丙基三硫化物、蒜氨酸和 S-烯丙基[半胱氨酸]）、山楂（槲皮素、芹菜素和绿原酸）、番石榴（巴豆素和黄柏醛）、油橄榄（油酸、油茶素、羟基酪醇、油茶醛和油菜素）、丹参（迷迭香酸、肉豆蔻醇和肉豆蔻酸）以及葡萄（白藜芦醇）。综述将重点关注抗氧化、抗炎、血管扩张作用以及调节脂质代谢等机制，这些机制可能与动脉粥样硬化和高血压等疾病有关。除了总结当前的科学证据外，本研究还旨在通过确定知识差距并为设计临床前和临床研究提供建议来指导未来的研究。未来探索的关键领域包括这些化合物的长期安全性、评估作为地中海饮食的一部分食用时的协同效应，以及在临床环境中对标准化方案的需求。通过扩大这些传统疗法的科学基础，本综述可能有助于为未来植物药的开发铺平道路。

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引用次数: 0