Functional food science has witnessed remarkable advancements in recent years, driven by our evolving understanding of quantum mechanics and the concept of time. The interplay between these two theories, namely the Quantum theory and the Tempus theory, has opened new avenues for research and innovation in functional food. Functional food science integrates these theories to better understand the complex relationship between food, chronic disease, and health. Quantum theory explores the molecular-level interplay between energy, matter, and bioactive compounds in functional foods, optimizing their development and utilization for chronic disease and health. The Tempus theory emphasizes timed consumption, aligning functional foods with circadian rhythms and metabolic processes for enhanced nutrient absorption, utilization, and metabolic responses. By synchronizing food intake with the body's natural rhythms, the Tempus theory enhances the efficacy of functional foods in promoting health and preventing disease. Integrating the quantum and tempus theories in functional food science provides a comprehensive approach to understanding and utilizing the potential of functional foods for personalized nutritional interventions and improving overall well-being.Keywords: functional food science, Quantum theory, Tempus theory, bioactive compounds, cellular interactions, timing, health promotion, personalized nutrition.
{"title":"Quantum and tempus theories of function food science in practice","authors":"D. Martirosyan, Sarah Stratton","doi":"10.31989/ffs.v3i5.1122","DOIUrl":"https://doi.org/10.31989/ffs.v3i5.1122","url":null,"abstract":"Functional food science has witnessed remarkable advancements in recent years, driven by our evolving understanding of quantum mechanics and the concept of time. The interplay between these two theories, namely the Quantum theory and the Tempus theory, has opened new avenues for research and innovation in functional food. Functional food science integrates these theories to better understand the complex relationship between food, chronic disease, and health. Quantum theory explores the molecular-level interplay between energy, matter, and bioactive compounds in functional foods, optimizing their development and utilization for chronic disease and health. The Tempus theory emphasizes timed consumption, aligning functional foods with circadian rhythms and metabolic processes for enhanced nutrient absorption, utilization, and metabolic responses. By synchronizing food intake with the body's natural rhythms, the Tempus theory enhances the efficacy of functional foods in promoting health and preventing disease. Integrating the quantum and tempus theories in functional food science provides a comprehensive approach to understanding and utilizing the potential of functional foods for personalized nutritional interventions and improving overall well-being.Keywords: functional food science, Quantum theory, Tempus theory, bioactive compounds, cellular interactions, timing, health promotion, personalized nutrition.","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82199108","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Manal Mohamed Elhassan Taha, S. Abdelwahab, ABDALBASIT ADAM MARIOD, M. Abdulla, Norazie Nordin, J. J. Jayapalan, O. Hashim
Background: Stomach ulcer is one of the diseases that many patients suffer from all over the world, and it causes damage to the intestinal wall. Some research has shown that Bauhinia thonningii extract, which has been traditionally used to treat a variety of ailments, including stomach ulcers, has powerful antioxidant and mucus-increasing properties. Objective:This research is aimed at studying the mechanism(s) through which methanolic (MBST) and chloroform (CBST) extracts of B. thonningii stem bark protects against ethanol-induced stomach damage in rats. Material and Methods: MBST and CBST were evaluated in vivo for their cytoprotective qualities employing stomach acidity, mucus content, macroscopic and microscopic methods, lipid peroxidation, nitric oxide, mass spectroscopy, 2D gel electrophoresis, and biochemical indicators. These extracts were tested in vitro on lipopolysaccharide/interferon-stimulated rat cells. Additionally, in-vivo, and in-vitro toxicity investigations were conducted. FRAP, DPPH, and ORAC tests were used to determine the antioxidant activity of MBST and CBST. Chemical and spectroscopic approaches were used to analyze the phytochemistry of MBST and CBST.Results: The gross and histological characteristics of B. thonningii proved its anti-ulcerogenic effects. MBST has gastroprotective effects by modulating lipid peroxidation and proteomics indicators [heat shock protein (Hsp60), disulfide isomerase (ERp60), protein disulfide-isomerase, creatine kinase B, cytosolic malate dehydrogenase, peroxiredoxin-6, and ATP synthase]. MBST and CBST have substantial impacts on nitric oxide both in-vitro and in-vivo. In comparison to CBST, methanolic extract (MBST) demonstrated greater gastroprotective properties, polyphenolic content, and antioxidant activity. The plant extracts did not show any toxicity in-vitro or in-vivo. MBST shows anti-ulcer action, which may be ascribed to its ability to reduce ethanol-triggered oxidative injury, to intervene in proteomic mechanisms, and to modulate nitric oxide.Conclusion:The present study found that stem bark extracts of Bauhinia thonningii Schum have cytoprotective activities against in vivo ethanol-induced damage due to its powerful antioxidant and mucus-increasing capabilities. Bauhinia thonningii warrants more attention since it may provide an exciting novel medication for the treatment of acute erosive gastropathy.Keywords: Bauhinia thonningii Schum;polar and non-polar extraction; peptic ulcer; nitric oxide; proteomics
{"title":"Stem bark methanolic extract of Bauhinia thonningii (Schum) demonstrates gastroprotective properties against in vivo ethanol-induced injury","authors":"Manal Mohamed Elhassan Taha, S. Abdelwahab, ABDALBASIT ADAM MARIOD, M. Abdulla, Norazie Nordin, J. J. Jayapalan, O. Hashim","doi":"10.31989/ffs.v3i4.1048","DOIUrl":"https://doi.org/10.31989/ffs.v3i4.1048","url":null,"abstract":"Background: Stomach ulcer is one of the diseases that many patients suffer from all over the world, and it causes damage to the intestinal wall. Some research has shown that Bauhinia thonningii extract, which has been traditionally used to treat a variety of ailments, including stomach ulcers, has powerful antioxidant and mucus-increasing properties. Objective:This research is aimed at studying the mechanism(s) through which methanolic (MBST) and chloroform (CBST) extracts of B. thonningii stem bark protects against ethanol-induced stomach damage in rats. Material and Methods: MBST and CBST were evaluated in vivo for their cytoprotective qualities employing stomach acidity, mucus content, macroscopic and microscopic methods, lipid peroxidation, nitric oxide, mass spectroscopy, 2D gel electrophoresis, and biochemical indicators. These extracts were tested in vitro on lipopolysaccharide/interferon-stimulated rat cells. Additionally, in-vivo, and in-vitro toxicity investigations were conducted. FRAP, DPPH, and ORAC tests were used to determine the antioxidant activity of MBST and CBST. Chemical and spectroscopic approaches were used to analyze the phytochemistry of MBST and CBST.Results: The gross and histological characteristics of B. thonningii proved its anti-ulcerogenic effects. MBST has gastroprotective effects by modulating lipid peroxidation and proteomics indicators [heat shock protein (Hsp60), disulfide isomerase (ERp60), protein disulfide-isomerase, creatine kinase B, cytosolic malate dehydrogenase, peroxiredoxin-6, and ATP synthase]. MBST and CBST have substantial impacts on nitric oxide both in-vitro and in-vivo. In comparison to CBST, methanolic extract (MBST) demonstrated greater gastroprotective properties, polyphenolic content, and antioxidant activity. The plant extracts did not show any toxicity in-vitro or in-vivo. MBST shows anti-ulcer action, which may be ascribed to its ability to reduce ethanol-triggered oxidative injury, to intervene in proteomic mechanisms, and to modulate nitric oxide.Conclusion:The present study found that stem bark extracts of Bauhinia thonningii Schum have cytoprotective activities against in vivo ethanol-induced damage due to its powerful antioxidant and mucus-increasing capabilities. Bauhinia thonningii warrants more attention since it may provide an exciting novel medication for the treatment of acute erosive gastropathy.Keywords: Bauhinia thonningii Schum;polar and non-polar extraction; peptic ulcer; nitric oxide; proteomics","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87415073","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Background: Quercetin is considered one of the most studied flavonols widely found in fruits and vegetables. Food preparation and storage affect the level of quercetin in food, as these processes can cause a partial or complete reduction in flavonol levels. Quercetin, as a bioactive compound, has beneficial effects on the human body and with various diseases due to its potent antioxidant properties. Quercetin is a scavenger of free radicals and exerts its effects in various body fluids (e.g., saliva, synovial fluid, blood). Because of this, it is essential to know the effect of pH on its antioxidant properties.Objective: This study aims to determine the antioxidant capacity of quercetin against superoxide radicals depending on pH using a spectroscopic method.Methods: The antioxidant properties of quercetin in the concentration range from 5 to 50 μg/ml against superoxide radicals were measured at pH values of 6.5 to 8. Superoxide radicals were generated in the photooxidation reaction of methionine with riboflavin. Inhibition of superoxide radicals by quercetin was detected spectrophotometrically in reaction with NTB.Results: Quercetin is an effective superoxide radical scavenger with the highest antioxidant capacity observed at a slightly acidic pH of 6.5. The antioxidant activity of quercetin increased with increasing concentration; effective antioxidant capacity of quercetin was in the experiment at a concentration above 30 µg/ml.Conclusion: Quercetin is a widely occurring flavonoid with many beneficial effects on the human body related to its antioxidant properties. Quercetin is an effective scavenger of superoxide radicals. Its correct dosage, processing, and storage, which significantly affect the antioxidant properties of quercetin, have a considerable impact on the effects of quercetin in the prevention and treatment of diseases. Since pH significantly affects biochemical processes in living organisms, our results could contribute to expanding information on the antioxidant properties of quercetin as a rich natural source of medicinal substances, depending on pH.Keywords:quercetin, antioxidant, superoxide radical, spectrophotometry
{"title":"Quercetin as an effective antioxidant against superoxide radical","authors":"B. Čižmárová, B. Hubková, A. Birková","doi":"10.31989/ffs.v3i3.1076","DOIUrl":"https://doi.org/10.31989/ffs.v3i3.1076","url":null,"abstract":"Background: Quercetin is considered one of the most studied flavonols widely found in fruits and vegetables. Food preparation and storage affect the level of quercetin in food, as these processes can cause a partial or complete reduction in flavonol levels. Quercetin, as a bioactive compound, has beneficial effects on the human body and with various diseases due to its potent antioxidant properties. Quercetin is a scavenger of free radicals and exerts its effects in various body fluids (e.g., saliva, synovial fluid, blood). Because of this, it is essential to know the effect of pH on its antioxidant properties.Objective: This study aims to determine the antioxidant capacity of quercetin against superoxide radicals depending on pH using a spectroscopic method.Methods: The antioxidant properties of quercetin in the concentration range from 5 to 50 μg/ml against superoxide radicals were measured at pH values of 6.5 to 8. Superoxide radicals were generated in the photooxidation reaction of methionine with riboflavin. Inhibition of superoxide radicals by quercetin was detected spectrophotometrically in reaction with NTB.Results: Quercetin is an effective superoxide radical scavenger with the highest antioxidant capacity observed at a slightly acidic pH of 6.5. The antioxidant activity of quercetin increased with increasing concentration; effective antioxidant capacity of quercetin was in the experiment at a concentration above 30 µg/ml.Conclusion: Quercetin is a widely occurring flavonoid with many beneficial effects on the human body related to its antioxidant properties. Quercetin is an effective scavenger of superoxide radicals. Its correct dosage, processing, and storage, which significantly affect the antioxidant properties of quercetin, have a considerable impact on the effects of quercetin in the prevention and treatment of diseases. Since pH significantly affects biochemical processes in living organisms, our results could contribute to expanding information on the antioxidant properties of quercetin as a rich natural source of medicinal substances, depending on pH.Keywords:quercetin, antioxidant, superoxide radical, spectrophotometry","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83697875","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Cancer is an umbrella term for more than 100 diseases, having the ability to access every part of the body. Chemotherapy drugs used to treat cancer can harm cells in the body including the nervous system and main functioning parts like the heart, lungs, and kidney, according to the American Cancer Society(2020).This re-evaluation aims to give a detailed synopsis of the evidence supporting the effectiveness of natural nutraceutical ingredients and their role in minimizing chemotherapy-related side effects by reviewing several published studies.Research Gap gives ideas for searching for an ingredient with greater efficacy and fewer or no side effects.This study focuses on natural nutraceutical ingredients as opposed to synthetic ingredients because the latter are poorly absorbed by the body and have more negative side effects. This study recommends using natural nutraceutical ingredients as supportive care supplements to treat chemo-related side effects and strengthen patients’ immune systems to fight the disease by regenerating their tissues.The main purpose of the study is to combine conventional medical practices with nutritionally enhanced autonomous human body recovery using natural ingredients in cancer patients.This review will provide an overview based on the fact that natural ingredients, including bioactive components, enriched fractions, and extracts in both raw and pristine form, are shown as preventive measures for the treatment of cancer.Keywords: Cancer, Chemotherapy-induced side effects, therapeutic benefits, Natural Nutraceutical ingredients, Supportive care, etc.
{"title":"A comprehensive review of the preventive action of Natural Nutraceutical Ingredients in reducing Chemotherapy – Induced Side effects","authors":"R. Gutte, Vijay Deshmukh","doi":"10.31989/ffs.v3i2.1051","DOIUrl":"https://doi.org/10.31989/ffs.v3i2.1051","url":null,"abstract":"Cancer is an umbrella term for more than 100 diseases, having the ability to access every part of the body. Chemotherapy drugs used to treat cancer can harm cells in the body including the nervous system and main functioning parts like the heart, lungs, and kidney, according to the American Cancer Society(2020).This re-evaluation aims to give a detailed synopsis of the evidence supporting the effectiveness of natural nutraceutical ingredients and their role in minimizing chemotherapy-related side effects by reviewing several published studies.Research Gap gives ideas for searching for an ingredient with greater efficacy and fewer or no side effects.This study focuses on natural nutraceutical ingredients as opposed to synthetic ingredients because the latter are poorly absorbed by the body and have more negative side effects. This study recommends using natural nutraceutical ingredients as supportive care supplements to treat chemo-related side effects and strengthen patients’ immune systems to fight the disease by regenerating their tissues.The main purpose of the study is to combine conventional medical practices with nutritionally enhanced autonomous human body recovery using natural ingredients in cancer patients.This review will provide an overview based on the fact that natural ingredients, including bioactive components, enriched fractions, and extracts in both raw and pristine form, are shown as preventive measures for the treatment of cancer.Keywords: Cancer, Chemotherapy-induced side effects, therapeutic benefits, Natural Nutraceutical ingredients, Supportive care, etc. ","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85685488","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Background: A number of nutrients and dietary patterns have been proposed as therapeutic interventions for attention deficit/hyperactivity disorder (ADHD), a neurodevelopmental disorder prevalent in as many as 5% of school-aged children. Evidence for these claims is inconsistent.Objectives: To estimate the efficacy of interventions with specific nutrients: vitamin D, omega-3 fatty acids, magnesium, iron, zinc, copper, and the Mediterranean diet pattern in reducing ADHD symptoms.Methods: A narrative review of the literature Results: The interventions considered herein have biological and physiological rationale supporting their proposed use in treating ADHD. Evidence supporting their use is frequently seen in observational studies, but this evidence is less convincing in clinical trials and meta-analyses. Conclusions: Professional bodies do not recommend these interventions for the general ADHD population in the absence of documented deficiencies. Because the Mediterranean diet prevents chronic disease and promotes general health and wellness, it can be recommended as appropriate for children with ADHD. Keywords: Attention deficit/hyperactivity disorder (ADHD); vitamin D; omega-3 fatty acids; magnesium; iron; zinc; copper; Mediterranean diet
{"title":"Dietary influences in Attention Deficit/Hyperactivity Disorder: an evidence-based narrative review","authors":"M. Boaz, V. Kaufman-Shriqui","doi":"10.31989/ffs.v2i12.992","DOIUrl":"https://doi.org/10.31989/ffs.v2i12.992","url":null,"abstract":"Background: A number of nutrients and dietary patterns have been proposed as therapeutic interventions for attention deficit/hyperactivity disorder (ADHD), a neurodevelopmental disorder prevalent in as many as 5% of school-aged children. Evidence for these claims is inconsistent.Objectives: To estimate the efficacy of interventions with specific nutrients: vitamin D, omega-3 fatty acids, magnesium, iron, zinc, copper, and the Mediterranean diet pattern in reducing ADHD symptoms.Methods: A narrative review of the literature Results: The interventions considered herein have biological and physiological rationale supporting their proposed use in treating ADHD. Evidence supporting their use is frequently seen in observational studies, but this evidence is less convincing in clinical trials and meta-analyses. Conclusions: Professional bodies do not recommend these interventions for the general ADHD population in the absence of documented deficiencies. Because the Mediterranean diet prevents chronic disease and promotes general health and wellness, it can be recommended as appropriate for children with ADHD. Keywords: Attention deficit/hyperactivity disorder (ADHD); vitamin D; omega-3 fatty acids; magnesium; iron; zinc; copper; Mediterranean diet","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":"72 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86728493","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Over the years the United States has seen an increase in the prevalence of chronic diseases. For that reason, there has also been an increased need in products that can prevent or manage symptoms of disease. Functional food products are food products that contain bioactive compounds that have been shown to produce beneficial effects that increase health. The Functional Food Center has previously a 16-step process to develop functional food products and bring them to the market. As part of this process, researchers should establish the appropriate dosage of a bioactive compound at which the product can be consumed safely, and it can effectively improve health parameters. Previously, we suggested that Quantum theory of functional food science could be useful for finding the critical amount at which a bioactive compound will cause enough chain reactions to influence health and biomarkers of disease. In this paper, we propose that a new step be added to the 16-step process making the total steps to bring a functional food product to the market 17. This new step should occur after establishing the appropriate dose and should focus on establishing the appropriate time of consumption using the Tempus theory of functional food science. The word Tempus comes from the latin word for time. Similar to dosage, time of consumption can impact the effectiveness of a bioactive compound, which is why this new step is important. Recent studies on diabetic patients have applied the Quantum and Tempus theories of functional food science to determine the appropriate range of dosage and time of consumption at which squalene, which is a bioactive compound belonging to the triterpene class, can improve parameters of health in diabetics. The studies found that consumption of squalene improves parameters of health in diabetic patients, however higher doses produced the effects in less time than lower doses. Although the studies were able to provide more information about the appropriate dose and time range for consuming the bioactive compound in that population, more research is needed to find the exact ranges.Keywords: functional food product, bioactive compound, dosage, time, quantum theory of functional food science, tempus theory of functional food science
{"title":"Quantum and Tempus Theories of Functional Food Science: Establishment of dosage and time of consumption of functional food products","authors":"D. Martirosyan, Silvia S. Sanchez","doi":"10.31989/ffs.v2i11.1012","DOIUrl":"https://doi.org/10.31989/ffs.v2i11.1012","url":null,"abstract":"Over the years the United States has seen an increase in the prevalence of chronic diseases. For that reason, there has also been an increased need in products that can prevent or manage symptoms of disease. Functional food products are food products that contain bioactive compounds that have been shown to produce beneficial effects that increase health. The Functional Food Center has previously a 16-step process to develop functional food products and bring them to the market. As part of this process, researchers should establish the appropriate dosage of a bioactive compound at which the product can be consumed safely, and it can effectively improve health parameters. Previously, we suggested that Quantum theory of functional food science could be useful for finding the critical amount at which a bioactive compound will cause enough chain reactions to influence health and biomarkers of disease. In this paper, we propose that a new step be added to the 16-step process making the total steps to bring a functional food product to the market 17. This new step should occur after establishing the appropriate dose and should focus on establishing the appropriate time of consumption using the Tempus theory of functional food science. The word Tempus comes from the latin word for time. Similar to dosage, time of consumption can impact the effectiveness of a bioactive compound, which is why this new step is important. Recent studies on diabetic patients have applied the Quantum and Tempus theories of functional food science to determine the appropriate range of dosage and time of consumption at which squalene, which is a bioactive compound belonging to the triterpene class, can improve parameters of health in diabetics. The studies found that consumption of squalene improves parameters of health in diabetic patients, however higher doses produced the effects in less time than lower doses. Although the studies were able to provide more information about the appropriate dose and time range for consuming the bioactive compound in that population, more research is needed to find the exact ranges.Keywords: functional food product, bioactive compound, dosage, time, quantum theory of functional food science, tempus theory of functional food science","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":"57 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89828468","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Background: Down-regulation of the lung inflammatory response seems to preserve pulmonary functions and improve survival in COVID-19. The key factor in overcoming the cytokine storm caused by COVID-19 by immunomodulation, rather than immunosuppression. Identifying the right mechanism to manipulate the immune regulatory networks in the lung—with minimal side effects—represents one of the many challenges in the treatment of COVID-19 disease. Immunomodulatory, anti-inflammatory, antioxidant, and gut-regulatory activities are the most significant properties of prebiotics. Therefore, it could be beneficial to consider them as an adjuvant dietary intervention among COVID-19 patients. Understanding the exact mechanism of prebiotic defense against infection and regulation of immune processes involved in COVID-19 are crucial for the development of novel therapeutic agents. Several studies considered Gum Arabic (GA) as a potent prebiotic with cytoprotective properties. This review aims to discuss and display the possibility of utilizing the beneficial effects of GA to modulate COVID-19 pathogenesis.Keywords: COVID-19, Gum Arabic, Immunomodulation, dietary intervention, Gut microbiota, Anti-inflammatory, Antioxidant
{"title":"The role of gum Arabic as an anti-inflammatory, antioxidant, and immune modulator in the development of COVID-19: A review","authors":"Rasha Babiker, L. Kaddam, ABDALBASIT ADAM MARIOD","doi":"10.31989/ffs.v2i10.1019","DOIUrl":"https://doi.org/10.31989/ffs.v2i10.1019","url":null,"abstract":"Background: Down-regulation of the lung inflammatory response seems to preserve pulmonary functions and improve survival in COVID-19. The key factor in overcoming the cytokine storm caused by COVID-19 by immunomodulation, rather than immunosuppression. Identifying the right mechanism to manipulate the immune regulatory networks in the lung—with minimal side effects—represents one of the many challenges in the treatment of COVID-19 disease. Immunomodulatory, anti-inflammatory, antioxidant, and gut-regulatory activities are the most significant properties of prebiotics. Therefore, it could be beneficial to consider them as an adjuvant dietary intervention among COVID-19 patients. Understanding the exact mechanism of prebiotic defense against infection and regulation of immune processes involved in COVID-19 are crucial for the development of novel therapeutic agents. Several studies considered Gum Arabic (GA) as a potent prebiotic with cytoprotective properties. This review aims to discuss and display the possibility of utilizing the beneficial effects of GA to modulate COVID-19 pathogenesis.Keywords: COVID-19, Gum Arabic, Immunomodulation, dietary intervention, Gut microbiota, Anti-inflammatory, Antioxidant","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":"53 5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87988860","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
H. Karlic, Ulrike D B Krammer, Alexander Haslberger
The main argument for the optimization of nutritional strategies in athletes, besides improved performance, is the preservation of health and the prevention of unwanted training effects. This highlights the importance of personalized nutrition strategies, as well as functional foods and phytonutrients based on individual requirements which can be precisely defined by detailed analyses, including genetics, epigenetics, gut microbiota, gender, and environmental factors. Recently, a miRNA-based “Fitness Score to Assess the Individual Response to Diet, Metabolism and Exercise” was developed by our group. Formulations of sports drinks and sports foods should be carefully considered, as they frequently contain a mixture of multiple ingredients. Macronutrient supplements, such as carbohydrates, proteins, protein components, fatty acids and probiotics are known to provide benefits for athletes with energy deficits, electrolyte imbalance, gastrointestinal issues, fatigue, and cardiovascular problems. However, micronutrient supplements, such as vitamins, minerals, trace elements and ergogenic aids (e.g., caffeine) must be administered in specific doses based on individual need. Considering the novel data on inter-organ communication (e.g., gut-muscle-brain-axis), data from systems biology highlight the importance of holistic aspects, where nutrients and probiotic supplements are gaining importance for improved performance, reduced risks of illness/ injury and enhanced recovery.Keywords: Nutrition, additives, functional foods, exercise, microbiome, epigenetics, personalization
{"title":"Nutritional supplements for athletes and personalization; a short review","authors":"H. Karlic, Ulrike D B Krammer, Alexander Haslberger","doi":"10.31989/ffs.v2i10.993","DOIUrl":"https://doi.org/10.31989/ffs.v2i10.993","url":null,"abstract":"The main argument for the optimization of nutritional strategies in athletes, besides improved performance, is the preservation of health and the prevention of unwanted training effects. This highlights the importance of personalized nutrition strategies, as well as functional foods and phytonutrients based on individual requirements which can be precisely defined by detailed analyses, including genetics, epigenetics, gut microbiota, gender, and environmental factors. Recently, a miRNA-based “Fitness Score to Assess the Individual Response to Diet, Metabolism and Exercise” was developed by our group. Formulations of sports drinks and sports foods should be carefully considered, as they frequently contain a mixture of multiple ingredients. Macronutrient supplements, such as carbohydrates, proteins, protein components, fatty acids and probiotics are known to provide benefits for athletes with energy deficits, electrolyte imbalance, gastrointestinal issues, fatigue, and cardiovascular problems. However, micronutrient supplements, such as vitamins, minerals, trace elements and ergogenic aids (e.g., caffeine) must be administered in specific doses based on individual need. Considering the novel data on inter-organ communication (e.g., gut-muscle-brain-axis), data from systems biology highlight the importance of holistic aspects, where nutrients and probiotic supplements are gaining importance for improved performance, reduced risks of illness/ injury and enhanced recovery.Keywords: Nutrition, additives, functional foods, exercise, microbiome, epigenetics, personalization","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88166180","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
T. Karaoulani, Christelos Kapatais, Antonia A Koudouri, Triantafyllia Pitsia, Efrosyni Matsouka, Sofia Tsagia, A. Kapatais, A. Koutelidakis
Introduction: The dissemination and adoption of healthy eating habits are crucial in promoting Public Health. Metabolic syndrome increases the risk of developing diabetes and cardiovascular disease, a leading cause of death. Viral hepatitis causes a high morbidity burden and a high incidence of hepatocellular carcinoma.Objective: This case-control aims to investigate the impact of eating habits, especially functional food, on biomarkers of Metabolic Syndrome, Hepatitis B/C. The bibliographic lack of research on this matter was the impetus for this study.Methods: 90 (aged> 18 years) patients participated in the study, equally distributed in the three diseases and 90 healthy controls. The cardiovascular-hepatic biomarkers evaluated were: HbΑ1c, CHOL, TG, HDL, SGOT, SGPT, ΝΤ-proBNP, U, and CR.Results: The main groups of conventional and selected functional foods were recorded through their frequency of consumption and their effect on biomarkers (Statistically significant level, p-value <0.05). BNP was statistically significantly correlated (<300 pg./ml) with the consumption of wine, legumes, and honey, Urea with the consumption of fruits, Cr with the consumption of nuts and olive oil, and Cholesterol with the consumption of honey and herbs. Increased consumption of nuts was statistically significantly correlated with the improvement of BNP and U-values, vegetables with the improvement of SGPT, coffee fruits, and herbs with the improvement of SGOT values.Conclusion: Our results agree with the international references, where the beneficial effects of functional foods are mainly captured descriptively and not in absolute values of biomarkers, as we have tried to highlight in our case-report study. Although in a small sample, the results highlight the beneficial effect of functional foods on cardiovascular-hepatic biomarkers. More prospective studies are needed for clearer results.Keywords: Functional Food; Metabolic Syndrome; Hepatitis B; Hepatitis C; Biomarkers
{"title":"Case control study for the effect of functional food consumption on biomarkers of patients with viral hepatopathy (Hepatitis B and C) and metabolic syndrome","authors":"T. Karaoulani, Christelos Kapatais, Antonia A Koudouri, Triantafyllia Pitsia, Efrosyni Matsouka, Sofia Tsagia, A. Kapatais, A. Koutelidakis","doi":"10.31989/ffs.v2i9.986","DOIUrl":"https://doi.org/10.31989/ffs.v2i9.986","url":null,"abstract":"Introduction: The dissemination and adoption of healthy eating habits are crucial in promoting Public Health. Metabolic syndrome increases the risk of developing diabetes and cardiovascular disease, a leading cause of death. Viral hepatitis causes a high morbidity burden and a high incidence of hepatocellular carcinoma.Objective: This case-control aims to investigate the impact of eating habits, especially functional food, on biomarkers of Metabolic Syndrome, Hepatitis B/C. The bibliographic lack of research on this matter was the impetus for this study.Methods: 90 (aged> 18 years) patients participated in the study, equally distributed in the three diseases and 90 healthy controls. The cardiovascular-hepatic biomarkers evaluated were: HbΑ1c, CHOL, TG, HDL, SGOT, SGPT, ΝΤ-proBNP, U, and CR.Results: The main groups of conventional and selected functional foods were recorded through their frequency of consumption and their effect on biomarkers (Statistically significant level, p-value <0.05). BNP was statistically significantly correlated (<300 pg./ml) with the consumption of wine, legumes, and honey, Urea with the consumption of fruits, Cr with the consumption of nuts and olive oil, and Cholesterol with the consumption of honey and herbs. Increased consumption of nuts was statistically significantly correlated with the improvement of BNP and U-values, vegetables with the improvement of SGPT, coffee fruits, and herbs with the improvement of SGOT values.Conclusion: Our results agree with the international references, where the beneficial effects of functional foods are mainly captured descriptively and not in absolute values of biomarkers, as we have tried to highlight in our case-report study. Although in a small sample, the results highlight the beneficial effect of functional foods on cardiovascular-hepatic biomarkers. More prospective studies are needed for clearer results.Keywords: Functional Food; Metabolic Syndrome; Hepatitis B; Hepatitis C; Biomarkers","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":"69 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86834168","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract: Membrane Lipid Replacement (MLR) uses natural, protected membrane lipid supplements to safely replace damaged, oxidized lipids in cellular membranes in order to restore membrane function, decrease various symptoms and improve health. Membrane injury occurs in essentially all chronic and acute medical conditions as well as in normal aging and development. The repair of damaged cellular membranes, and the removal of impaired membrane lipids and other toxic molecules from cells, are essential to recovery and health. Clinical studies have demonstrated the advantages of MLR in restoring membrane and organelle function and reducing fatigue, pain and other symptoms in chronic illnesses and aging patients. MLR has also been used in in vitro studies to demonstrate its ability to increase cell motility and resistance to oxidative damage. It also has the ability to enhance the bioavailability of other nutrients and their transport across intestinal epithelial cell barriers.Keywords: membrane phospholipids, lipid transport, lipid oxidation, mitochondrial function, fatigue, pain, chronic disease symptoms, aging
{"title":"Membrane Lipid Replacement—a functional approach to repairing cellular membranes, reducing symptoms, and restoring function","authors":"G. Nicolson","doi":"10.31989/ffs.v2i8.990","DOIUrl":"https://doi.org/10.31989/ffs.v2i8.990","url":null,"abstract":"Abstract: Membrane Lipid Replacement (MLR) uses natural, protected membrane lipid supplements to safely replace damaged, oxidized lipids in cellular membranes in order to restore membrane function, decrease various symptoms and improve health. Membrane injury occurs in essentially all chronic and acute medical conditions as well as in normal aging and development. The repair of damaged cellular membranes, and the removal of impaired membrane lipids and other toxic molecules from cells, are essential to recovery and health. Clinical studies have demonstrated the advantages of MLR in restoring membrane and organelle function and reducing fatigue, pain and other symptoms in chronic illnesses and aging patients. MLR has also been used in in vitro studies to demonstrate its ability to increase cell motility and resistance to oxidative damage. It also has the ability to enhance the bioavailability of other nutrients and their transport across intestinal epithelial cell barriers.Keywords: membrane phospholipids, lipid transport, lipid oxidation, mitochondrial function, fatigue, pain, chronic disease symptoms, aging ","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":"45 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88698442","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：