Pub Date : 2023-03-10DOI: 10.31989/ffhd.v13i3.1081
Kelly Williams, Lauren A. Fielding, Jessica Davis, D. Martirosyan
Throughout history, regimes have utilized starvation as a form of genocide. Genocide is defined by Rafael Lempkin as an intentional effort to annihilate a national group. The purpose of this research is to analyze the physiological immediate and lasting effects of starvation in the human body. In the current conflict in Artsakh (Nagorno-Karabakh), ecologists from Azerbaijan are preventing fuel, medicine, and food from entering the Armenian border at the Berdzor (Lachin) Corridor since December 12, 2022. Russian peacekeepers are simultaneously stationed at the Berdzor Corridor, which connects Artsakh and Armenia. In this article, observations are presented on the effects of starvation and recovery on the human body as they relate to historical genocides. Short and long-term effects of starvation can be severe, especially in minority populations and small territories. Although prolonged starvation has more profound impacts on the body, metabolic processes and increased stress levels can cause serious harm to someone who hasn’t consumed food for even only a few days. The predominant physiological shift during a short period of starvation is the transition from gluconeogenesis as a form of fuel production to lipid oxidation as fuel production, resulting in formation of ketone bodies. This switch ultimately leads to metabolic acidosis and the beginning of further complications if trends continue.A prolonged lack of food can lead to an altered mental state, cardiac dysrhythmia, loss of bone density and various other abnormal physiological processes. Many of these findings are potentially reversible via proposed treatments for recovery, although some are not. The blockade of Artsakh has the potential to cause both severe short and long-term physical and psychological damage as discussed below. The blockade began more than 80 days ago, thus certain damage has already occurred.We strongly urge the international community to act against this blockade and help prevent a future genocide.Keywords: food shortage, Starvation, genocide,Artsakh (Nagorno-Karabakh), blockade, Berdzor (Lachin) corridor, bioactive compounds, functional foods
{"title":"The blockade of Artsakh causing long-term food, nutrition shortage and starvation: How functional food education can help resolve health related conditions","authors":"Kelly Williams, Lauren A. Fielding, Jessica Davis, D. Martirosyan","doi":"10.31989/ffhd.v13i3.1081","DOIUrl":"https://doi.org/10.31989/ffhd.v13i3.1081","url":null,"abstract":"Throughout history, regimes have utilized starvation as a form of genocide. Genocide is defined by Rafael Lempkin as an intentional effort to annihilate a national group. The purpose of this research is to analyze the physiological immediate and lasting effects of starvation in the human body. In the current conflict in Artsakh (Nagorno-Karabakh), ecologists from Azerbaijan are preventing fuel, medicine, and food from entering the Armenian border at the Berdzor (Lachin) Corridor since December 12, 2022. Russian peacekeepers are simultaneously stationed at the Berdzor Corridor, which connects Artsakh and Armenia. In this article, observations are presented on the effects of starvation and recovery on the human body as they relate to historical genocides. Short and long-term effects of starvation can be severe, especially in minority populations and small territories. Although prolonged starvation has more profound impacts on the body, metabolic processes and increased stress levels can cause serious harm to someone who hasn’t consumed food for even only a few days. The predominant physiological shift during a short period of starvation is the transition from gluconeogenesis as a form of fuel production to lipid oxidation as fuel production, resulting in formation of ketone bodies. This switch ultimately leads to metabolic acidosis and the beginning of further complications if trends continue.A prolonged lack of food can lead to an altered mental state, cardiac dysrhythmia, loss of bone density and various other abnormal physiological processes. Many of these findings are potentially reversible via proposed treatments for recovery, although some are not. The blockade of Artsakh has the potential to cause both severe short and long-term physical and psychological damage as discussed below. The blockade began more than 80 days ago, thus certain damage has already occurred.We strongly urge the international community to act against this blockade and help prevent a future genocide.Keywords: food shortage, Starvation, genocide,Artsakh (Nagorno-Karabakh), blockade, Berdzor (Lachin) corridor, bioactive compounds, functional foods ","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44753362","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}
Pub Date : 2023-02-27DOI: 10.31989/ffhd.v13i2.1050
A. Lorenzetti, Makiko Osato, Fang He, Cristiana Aperio, Antonio Ayala, S. Rasulova, M. Barbagallo
Background: Agingis associated with alterations in oxi-inflammatory-immune profile, and endothelial cell dysfunction. Indeed, increased generation of free radicals as well as immunosenescence are hallmarks of the aging process and age-related diseases. In the past 12 years or so, data has been accumulated on fermented papaya preparation (FPP®)(Osato Research Institute, Gifu, Japan), a specific functional food with robust redox and immune regulator nutrigenomics effect. The aim of this 2-year ongoing study of which we report the first-year data, was to test FPP® in redox, endothelial, and immune markers.Methods: Study population. From a total of 106 subjects, we report the analyzed data referring to 78 clinically stable, healthy, community-dwelling males and females, aged 60 to 75 years. The study was conducted using a double-blind method with designated groups A and B to fulfill the two different treatments. The two treatments are as follows: Group A, also known as “FPP Group,” was given one sachet two times per day containing 4.5g FPP®, along with one placebo capsule provided in the morning. Group B, also known as “AA Group,” was given one papaya-flavored sachet two times per day, along with one antioxidant mixture capsule in the morning. Morning blood samples were collected and tested for: Ultra-sensitive c-reactive protein (a highly sensitive ELISA), inducible nitric oxide synthase (iNOS) (by Human Nitric Oxide Synthase kit), asymmetric dimethylarginine, or ADMA, (a competitive enzyme-linked immunosorbent assay), apoptosis of PBMCs (by Annexin V staining) and MOS 36-item short-form health survey (SF-36) to assess quality of life. Screening and blood tests were carried out as follows: Visit I: Day 0 - Baseline, Visit II: Day 60, or 2 months, Visit III: 6 months, Visit IV: 11 months.Results: Plasma iNOS levels were comparable among both groups at the beginning of the study. FPP®-treated subjects showed a significant increased level at Visits II and III (P<0.05 vs baseline and vs AA). ADMA values were not affected by AA supplementation whereas FPP® treatment was associated with a significant decrease beginning with observation during Visit III (P<0.05 vs baseline and vs AA administration). The FPP® intervention was associated with improvements among several domains of quality of life such as physical function, general health, and mental components (P < 0.01 vs baseline and vs AA group). There was also at significant and comparable positive effect for time on vitality shown in both AA and FPP® groups.Conclusion: Unlike with the antioxidant treatment, the FPP® intervention yielded a transient decrease of ADMA, a decrease of iNOS and lower percentage in apoptotic PBMC. These results suggest that FPP®, by a more multifaceted, subcellular mechanism, as well as non-redox modulatory properties, was beneficially effective in regulating aging markers. These mechanisms are associated with a better SF-36 profile in support of FPP® as a candidate interventio
背景:衰老与氧化-炎症-免疫谱的改变和内皮细胞功能障碍有关。事实上，自由基的增加和免疫衰老是衰老过程和年龄相关疾病的标志。在过去的12年左右的时间里，发酵木瓜制剂(FPP®)(Osato Research Institute, Gifu, Japan)作为一种具有强大的氧化还原和免疫调节营养基因组学效应的特定功能食品，已经积累了大量的数据。这项为期2年的研究的目的是测试FPP®在氧化还原、内皮和免疫标志物中的作用，我们报告了第一年的数据。方法:研究人群。从106名受试者中，我们报告了78名临床稳定、健康、社区居住的男性和女性的分析数据，年龄在60至75岁之间。本研究采用双盲方法进行，分为a组和B组，分别进行两种不同的治疗。两种治疗方法如下:A组，也被称为“FPP组”，每天两次，每次一袋，含4.5g FPP®，同时在早上提供一粒安慰剂胶囊。B组，也被称为“AA组”，每天两次给一个木瓜味的小袋，早上给一个抗氧化剂混合胶囊。采集晨血样本，检测:超敏感c反应蛋白(高敏感ELISA)、诱导型一氧化氮合酶(iNOS)(人一氧化氮合酶试剂盒)、不对称二甲基精氨酸或ADMA(竞争性酶联免疫吸附法)、PBMCs凋亡(Annexin V染色)和MOS 36项简短健康调查(SF-36)，以评估生活质量。筛查和血液检查进行如下:第一次访问:第0天-基线，第二次访问:第60天，或2个月，第三次访问:6个月，第四次访问:11个月。结果:两组的血浆iNOS水平在研究开始时具有可比性。FPP®治疗的受试者在第II次和第III次就诊时水平显著升高(与基线和AA相比P<0.05)。补充AA不影响ADMA值，而FPP®治疗与第三次随访观察开始时显著降低相关(与基线和AA治疗相比P<0.05)。FPP®干预与生活质量的几个领域的改善有关，如身体功能、一般健康和精神成分(与基线组和AA组相比P < 0.01)。在AA和FPP®组中，时间对活力也有显著和可比的积极影响。结论:与抗氧化处理不同，FPP®干预可使ADMA、iNOS和PBMC细胞凋亡率短暂降低。这些结果表明，FPP®通过更多方面的亚细胞机制，以及非氧化还原调节特性，对调节衰老标志物有益有效。这些机制与更好的SF-36特征相关联，支持FPP®作为健康维持的候选干预性功能食品，特别是在中老年受试者中。关键词:发酵木瓜制剂，一氧化氮，ADMA，细胞凋亡，抗氧化剂，SF-36
{"title":"Interim report from a 2-year double-blind rct testing fermented papaya preparation on immune enhancement, endothelial health and qol in elderly adults","authors":"A. Lorenzetti, Makiko Osato, Fang He, Cristiana Aperio, Antonio Ayala, S. Rasulova, M. Barbagallo","doi":"10.31989/ffhd.v13i2.1050","DOIUrl":"https://doi.org/10.31989/ffhd.v13i2.1050","url":null,"abstract":"Background: Agingis associated with alterations in oxi-inflammatory-immune profile, and endothelial cell dysfunction. Indeed, increased generation of free radicals as well as immunosenescence are hallmarks of the aging process and age-related diseases. In the past 12 years or so, data has been accumulated on fermented papaya preparation (FPP®)(Osato Research Institute, Gifu, Japan), a specific functional food with robust redox and immune regulator nutrigenomics effect. The aim of this 2-year ongoing study of which we report the first-year data, was to test FPP® in redox, endothelial, and immune markers.Methods: Study population. From a total of 106 subjects, we report the analyzed data referring to 78 clinically stable, healthy, community-dwelling males and females, aged 60 to 75 years. The study was conducted using a double-blind method with designated groups A and B to fulfill the two different treatments. The two treatments are as follows: Group A, also known as “FPP Group,” was given one sachet two times per day containing 4.5g FPP®, along with one placebo capsule provided in the morning. Group B, also known as “AA Group,” was given one papaya-flavored sachet two times per day, along with one antioxidant mixture capsule in the morning. Morning blood samples were collected and tested for: Ultra-sensitive c-reactive protein (a highly sensitive ELISA), inducible nitric oxide synthase (iNOS) (by Human Nitric Oxide Synthase kit), asymmetric dimethylarginine, or ADMA, (a competitive enzyme-linked immunosorbent assay), apoptosis of PBMCs (by Annexin V staining) and MOS 36-item short-form health survey (SF-36) to assess quality of life. Screening and blood tests were carried out as follows: Visit I: Day 0 - Baseline, Visit II: Day 60, or 2 months, Visit III: 6 months, Visit IV: 11 months.Results: Plasma iNOS levels were comparable among both groups at the beginning of the study. FPP®-treated subjects showed a significant increased level at Visits II and III (P<0.05 vs baseline and vs AA). ADMA values were not affected by AA supplementation whereas FPP® treatment was associated with a significant decrease beginning with observation during Visit III (P<0.05 vs baseline and vs AA administration). The FPP® intervention was associated with improvements among several domains of quality of life such as physical function, general health, and mental components (P < 0.01 vs baseline and vs AA group). There was also at significant and comparable positive effect for time on vitality shown in both AA and FPP® groups.Conclusion: Unlike with the antioxidant treatment, the FPP® intervention yielded a transient decrease of ADMA, a decrease of iNOS and lower percentage in apoptotic PBMC. These results suggest that FPP®, by a more multifaceted, subcellular mechanism, as well as non-redox modulatory properties, was beneficially effective in regulating aging markers. These mechanisms are associated with a better SF-36 profile in support of FPP® as a candidate interventio","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41760547","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}
Pub Date : 2023-02-27DOI: 10.31989/ffhd.v13i2.1068
A. Santonicola, R. Molinari, G. Piccinocchi, A. Salvetti, F. Natale, G. Cimmino
Background: Irritable bowel syndrome (IBS) is a functional bowel disorder characterized by abdominal pain or discomfort and an irregular bowel habit. The prevalence is up to 20% in Western adults, which makes IBS the most common diagnosis in gastroenterology. Despite extensive interest and investigation, IBS's precise aetiology and pathophysiology are poorly understood. Current knowledge suggests that an altered gut microbiota, altered motility, visceral hyperalgesia, and dysregulation of the brain-gut axis are central to IBS. This is also significantly related to a higher prevalence of metabolic syndrome and elevated triglycerides among the adult population. This retrospective study examines the effect of a novel nutraceutical compound, Triobiotix, on gastrointestinal symptoms in IBS patients. Effects on lipid profiles have also been recorded. Objectives: The focus of this study is to evaluate the effectiveness of Triobiotix, a nutraceutical compound composed of prebiotics and probiotics. Methods:Triobiotix is a nutraceutical consisting of Maltodextrin; mineralized extract of Lithothamnion (Lithothamnion calcareum (Pallas) Areschoug, thallus dry extract); Bioecolians® gluco-oligosaccharides; Ferment mix (corn starch, Bifidobacterium animalis ssp. Lactis BLC1 (DSM 17741), Lactobacillus acidophilus LA3 (DSM 17742), Lactobacillus rhamnosus IMC 501 (DSM 16104), Lactobacillus paracasei Streptococcus 501 IMC102 SP4 (DSM 19385); short-chain fructo-oligosaccharides powder. The database of 40 Italian General Practitioners (GPs) was analyzed. A total of 587 patients with IBS treated with Triobiotix were identified. Among them, 535/587 (91.1%) completed the first (T0) and second (T1) visits and their data were available. The primary endpoint of this analysis was to assess if Triobiotix, at a dosage of 1 sachet per day for 30 days, could reduce abdominal pain and bloating, thus resulting in a lower intensity of the main gastrointestinal symptoms. Secondary endpoints were to evaluate presence of any significant changes in triglycerides blood levels and glycaemia.Results: Treatment with this nutraceutical for one month resulted in a reduction in the frequency and intensity of bloating, abdominal pain, flatulence, and tenesmus. In the 85 patients who reported evacuative urgency, the frequency of the episodes didn’t significantly change while their intensity was statistically reduced. Unexpectedly, triglyceride levels also significantly decreased.Conclusions:Our analysis demonstrates this formulation is effective in the relief of the main symptoms associated with IBS. Moreover, an unexpected effect of this combination of micronutrients on tryglicerides, beyond IBS symptoms, was also found. However, further studies are needed to confirm this evidence and to evaluate the particular compound responsible of this effect.Keywords: Irritable bowel disease; Triglyceridemia; Nutraceuticals
{"title":"Role of a novel nutraceutical composition for irritable bowel syndrome management: symptoms relief and unexpected triglycerides-lowering effect","authors":"A. Santonicola, R. Molinari, G. Piccinocchi, A. Salvetti, F. Natale, G. Cimmino","doi":"10.31989/ffhd.v13i2.1068","DOIUrl":"https://doi.org/10.31989/ffhd.v13i2.1068","url":null,"abstract":"Background: Irritable bowel syndrome (IBS) is a functional bowel disorder characterized by abdominal pain or discomfort and an irregular bowel habit. The prevalence is up to 20% in Western adults, which makes IBS the most common diagnosis in gastroenterology. Despite extensive interest and investigation, IBS's precise aetiology and pathophysiology are poorly understood. Current knowledge suggests that an altered gut microbiota, altered motility, visceral hyperalgesia, and dysregulation of the brain-gut axis are central to IBS. This is also significantly related to a higher prevalence of metabolic syndrome and elevated triglycerides among the adult population. This retrospective study examines the effect of a novel nutraceutical compound, Triobiotix, on gastrointestinal symptoms in IBS patients. Effects on lipid profiles have also been recorded. Objectives: The focus of this study is to evaluate the effectiveness of Triobiotix, a nutraceutical compound composed of prebiotics and probiotics. Methods:Triobiotix is a nutraceutical consisting of Maltodextrin; mineralized extract of Lithothamnion (Lithothamnion calcareum (Pallas) Areschoug, thallus dry extract); Bioecolians® gluco-oligosaccharides; Ferment mix (corn starch, Bifidobacterium animalis ssp. Lactis BLC1 (DSM 17741), Lactobacillus acidophilus LA3 (DSM 17742), Lactobacillus rhamnosus IMC 501 (DSM 16104), Lactobacillus paracasei Streptococcus 501 IMC102 SP4 (DSM 19385); short-chain fructo-oligosaccharides powder. The database of 40 Italian General Practitioners (GPs) was analyzed. A total of 587 patients with IBS treated with Triobiotix were identified. Among them, 535/587 (91.1%) completed the first (T0) and second (T1) visits and their data were available. The primary endpoint of this analysis was to assess if Triobiotix, at a dosage of 1 sachet per day for 30 days, could reduce abdominal pain and bloating, thus resulting in a lower intensity of the main gastrointestinal symptoms. Secondary endpoints were to evaluate presence of any significant changes in triglycerides blood levels and glycaemia.Results: Treatment with this nutraceutical for one month resulted in a reduction in the frequency and intensity of bloating, abdominal pain, flatulence, and tenesmus. In the 85 patients who reported evacuative urgency, the frequency of the episodes didn’t significantly change while their intensity was statistically reduced. Unexpectedly, triglyceride levels also significantly decreased.Conclusions:Our analysis demonstrates this formulation is effective in the relief of the main symptoms associated with IBS. Moreover, an unexpected effect of this combination of micronutrients on tryglicerides, beyond IBS symptoms, was also found. However, further studies are needed to confirm this evidence and to evaluate the particular compound responsible of this effect.Keywords: Irritable bowel disease; Triglyceridemia; Nutraceuticals","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46088553","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}
Pub Date : 2023-02-27DOI: 10.31989/ffhd.v13i2.1070
Chakkraphong Khonthun, Krissana Khoothiam, Orada Chumphukam, Rungthip Thongboontho, Panida Oonlao, P. Nuntaboon, Kanokkarn Phromnoi
Background: Aging is a process caused by oxidants and aging-related enzymes. Therefore, the inhibition of these processes can exacerbate anti-aging agents. This study aimed to evaluate the antioxidant and anti-aging activities of leaf extracts from seven herbs used in traditional Thai herbal remedies. Methods: Researchers assessed the total levels of phenolic content (TPC), antioxidant, anti-collagenase, and anti-tyrosinase activity using colorimetric methods. Cytotoxicity effects were determined using MTT assays, and matrix metalloproteinases(MMPs) secretion was assessed through gelatin zymography. In addition, inhibitory effects on the growth of microorganisms were examined using the disc diffusion and broth microdilution method.Results: TPC ranged between 48.68–440.91 mg GAE/g of ethanolic leaf extracts. High antioxidant activities against ABTS radicals were detected in P. granatum, P. emblica, P. guajava, T. bellirica, and T. chebula, while high DPPH neutralization appeared in M. coreia, P. guajava, and P. granatum. FRAP assays significantly reduced the power of T. chebula and P. granatum. T. chebula and P. guajava exhibited the highest inhibitory effect on H2O2induced ROS production. P. emblica, P. guajava, T. bellirica, and E. hygrophilus reduced tyrosinase and collagenase activities. P. gaujava, T. chebula, and T. bellirica were shown to inhibit the secretion of MMP-2 from fibroblast cells. All concentrations of leaf extracts were non-toxic to fibroblast cells. P.granatum and T. bellirica could inhibit the growth of P. acnes, E. coli, and S. aureus. Conclusion: Preliminary studies showed that P.granatum and T. bellirica leaf extracts have antioxidants, anti-aging, and anti-bacterial activities, as well as active ingredients suitable for cosmetic products.Keywords: antioxidants, anti-aging, leaf extracts
{"title":"Screening and characterization of antioxidant, anti-aging, and anti-microbial activity of herbal extracts in Northern Thailand","authors":"Chakkraphong Khonthun, Krissana Khoothiam, Orada Chumphukam, Rungthip Thongboontho, Panida Oonlao, P. Nuntaboon, Kanokkarn Phromnoi","doi":"10.31989/ffhd.v13i2.1070","DOIUrl":"https://doi.org/10.31989/ffhd.v13i2.1070","url":null,"abstract":"Background: Aging is a process caused by oxidants and aging-related enzymes. Therefore, the inhibition of these processes can exacerbate anti-aging agents. This study aimed to evaluate the antioxidant and anti-aging activities of leaf extracts from seven herbs used in traditional Thai herbal remedies. Methods: Researchers assessed the total levels of phenolic content (TPC), antioxidant, anti-collagenase, and anti-tyrosinase activity using colorimetric methods. Cytotoxicity effects were determined using MTT assays, and matrix metalloproteinases(MMPs) secretion was assessed through gelatin zymography. In addition, inhibitory effects on the growth of microorganisms were examined using the disc diffusion and broth microdilution method.Results: TPC ranged between 48.68–440.91 mg GAE/g of ethanolic leaf extracts. High antioxidant activities against ABTS radicals were detected in P. granatum, P. emblica, P. guajava, T. bellirica, and T. chebula, while high DPPH neutralization appeared in M. coreia, P. guajava, and P. granatum. FRAP assays significantly reduced the power of T. chebula and P. granatum. T. chebula and P. guajava exhibited the highest inhibitory effect on H2O2induced ROS production. P. emblica, P. guajava, T. bellirica, and E. hygrophilus reduced tyrosinase and collagenase activities. P. gaujava, T. chebula, and T. bellirica were shown to inhibit the secretion of MMP-2 from fibroblast cells. All concentrations of leaf extracts were non-toxic to fibroblast cells. P.granatum and T. bellirica could inhibit the growth of P. acnes, E. coli, and S. aureus. Conclusion: Preliminary studies showed that P.granatum and T. bellirica leaf extracts have antioxidants, anti-aging, and anti-bacterial activities, as well as active ingredients suitable for cosmetic products.Keywords: antioxidants, anti-aging, leaf extracts","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44971602","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}
Pub Date : 2023-02-23DOI: 10.31989/ffhd.v13i2.1071
Pawan Kumar, S. Banik, Apurva Goel, Sanjoy Chakraborty, M. Bagchi, D. Bagchi
Background:Withania somnifera (L.) Dunal, popularly known as Ashwagandha, is an ethnomedicinal plant with multiple pharmacotherapeutic applications. The diverse medicinal properties of the plant are largely due to the presence of withanolides, a group of C28 ergostane based steroidal lactones, with several sites of unsaturation and oxygenation. Withaferin A, a major with anolide present in Ashwagandha plant accounts for its emerging new roles to treat cancer, arthritis, inflammatory responses, immunomodulatory properties, and neuronal disorders. The root and leaf extracts are specifically important constituent materials for the development of phytotherapeutics, mostly intended for oral consumption. Several studies have been carried out to delineate the toxic manifestations of the extract for human consumption.Objective:Establish the broad-spectrum safety of W-ferinAmax ashwagandha (WFA).Study: This investigation demonstrated a novel, standardized W-ferinAmax ashwagandha (WFA) extraction technology from the whole herb of Withania sominfera, conducted HPLC analysis to identify the constituents, detected the heavy metals, microbiological contaminants, pesticides contaminants, and safety profile.Results:A novel extraction technology was employed to obtain WFA from the whole plant of Withania sominfera. HPLC analysis revealed that WFA contains a total of 15.4% Withanolides. In particular, Withaferin A, Withanoside IV, and Withanolide A contents were 6.469%, 1.022%, and 0.073%, respectively. The extract contained only 0.403 ppm of heavy metals out of which traces of arsenic, mercury and lead were detected, and cadmium was absent. USP recommended 80 residue basic pesticide screen indicated that the extraction was safe for human consumption. It was also found to be free from pathogenic microbes as assessed by the absence of E. coli and other coliforms, Salmonella and Staphylococcus species.Conclusion: The data generated cumulatively indicated that WFA is safe for further downstream processing to and for human consumption.Keywords: Ashwagandha, Withaferin A, phytotherapeutics, material safety; heavy metals; pesticides
{"title":"Chemical, microbial and safety profiling of a standardized Withania somnifera (Ashwagandha) extract and Withaferin A, a potent novel phytotherapeutic of the millennium","authors":"Pawan Kumar, S. Banik, Apurva Goel, Sanjoy Chakraborty, M. Bagchi, D. Bagchi","doi":"10.31989/ffhd.v13i2.1071","DOIUrl":"https://doi.org/10.31989/ffhd.v13i2.1071","url":null,"abstract":"Background:Withania somnifera (L.) Dunal, popularly known as Ashwagandha, is an ethnomedicinal plant with multiple pharmacotherapeutic applications. The diverse medicinal properties of the plant are largely due to the presence of withanolides, a group of C28 ergostane based steroidal lactones, with several sites of unsaturation and oxygenation. Withaferin A, a major with anolide present in Ashwagandha plant accounts for its emerging new roles to treat cancer, arthritis, inflammatory responses, immunomodulatory properties, and neuronal disorders. The root and leaf extracts are specifically important constituent materials for the development of phytotherapeutics, mostly intended for oral consumption. Several studies have been carried out to delineate the toxic manifestations of the extract for human consumption.Objective:Establish the broad-spectrum safety of W-ferinAmax ashwagandha (WFA).Study: This investigation demonstrated a novel, standardized W-ferinAmax ashwagandha (WFA) extraction technology from the whole herb of Withania sominfera, conducted HPLC analysis to identify the constituents, detected the heavy metals, microbiological contaminants, pesticides contaminants, and safety profile.Results:A novel extraction technology was employed to obtain WFA from the whole plant of Withania sominfera. HPLC analysis revealed that WFA contains a total of 15.4% Withanolides. In particular, Withaferin A, Withanoside IV, and Withanolide A contents were 6.469%, 1.022%, and 0.073%, respectively. The extract contained only 0.403 ppm of heavy metals out of which traces of arsenic, mercury and lead were detected, and cadmium was absent. USP recommended 80 residue basic pesticide screen indicated that the extraction was safe for human consumption. It was also found to be free from pathogenic microbes as assessed by the absence of E. coli and other coliforms, Salmonella and Staphylococcus species.Conclusion: The data generated cumulatively indicated that WFA is safe for further downstream processing to and for human consumption.Keywords: Ashwagandha, Withaferin A, phytotherapeutics, material safety; heavy metals; pesticides","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48297826","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}
Pub Date : 2023-02-17DOI: 10.31989/ffhd.v13i2.1077
Samantha Marecek, D. Martirosyan
Abstract: The emergence of chronic diseases with nutritional origin has rendered the wide use of clinical trials and intervention strategies necessary. Clinical trials have become a “gold standard” for testing the health impacts of different dietary changes; however, they also pose a potential risk to participants. Particularly with clinical trials used in food studies, there is an added complexity of food chemistry and food behavior as well as unique ethical issues related to clinical nutrition trials such as a potential violation of the right to be fed, disruption of food culture, and the need for food security. Thus, it becomes imperative to have a basic understanding of the key principles and methodology of different clinical trials to enable researchers to determine the best type of clinical trial for their functional food nutrition study. The progression of clinical nutrition trials is promising, but there is an increased importance of reviewing different models to determine the best method of performing nutrition-based research that minimizes the potential risk to participants while increasing current food knowledge. In this article, we aim to achieve two major goals: the first is analyzing various types of clinical trials and the second is using this analysis to figure out which type of clinical trial is ideally suited for research related to food and nutrition. Conclusion: We conclude that randomized trials are the most effective type of clinical trial used in functional food studies. Randomized cluster trials and randomized parallel-group trials are particularly effective in diminishing the challenges in functional food studies that are outlined in this paper as they reduce the effects one intervention has on another intervention.Keywords: Clinical trials, Functional Food Science, Clinical research, Functional Food, Food, Nutrition
{"title":"An assessment of clinical trials used in functional food science","authors":"Samantha Marecek, D. Martirosyan","doi":"10.31989/ffhd.v13i2.1077","DOIUrl":"https://doi.org/10.31989/ffhd.v13i2.1077","url":null,"abstract":"Abstract: The emergence of chronic diseases with nutritional origin has rendered the wide use of clinical trials and intervention strategies necessary. Clinical trials have become a “gold standard” for testing the health impacts of different dietary changes; however, they also pose a potential risk to participants. Particularly with clinical trials used in food studies, there is an added complexity of food chemistry and food behavior as well as unique ethical issues related to clinical nutrition trials such as a potential violation of the right to be fed, disruption of food culture, and the need for food security. Thus, it becomes imperative to have a basic understanding of the key principles and methodology of different clinical trials to enable researchers to determine the best type of clinical trial for their functional food nutrition study. The progression of clinical nutrition trials is promising, but there is an increased importance of reviewing different models to determine the best method of performing nutrition-based research that minimizes the potential risk to participants while increasing current food knowledge. In this article, we aim to achieve two major goals: the first is analyzing various types of clinical trials and the second is using this analysis to figure out which type of clinical trial is ideally suited for research related to food and nutrition. Conclusion: We conclude that randomized trials are the most effective type of clinical trial used in functional food studies. Randomized cluster trials and randomized parallel-group trials are particularly effective in diminishing the challenges in functional food studies that are outlined in this paper as they reduce the effects one intervention has on another intervention.Keywords: Clinical trials, Functional Food Science, Clinical research, Functional Food, Food, Nutrition","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42356974","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}
Pub Date : 2023-01-05DOI: 10.31989/ffhd.v13i1.1039
Natthaphon Thatsanasuwan, A. Duangjai, Pannatat Suttirak, Naritsara Phanthurat
Background:Pasta is the world’s favourite food, except among those with celiac disease and other gluten sensitivities. Jackfruit seeds are a good source of nutrients and are gluten-free. Replacing wheat flour with jackfruit seeds in pasta represents a potential alternative food for those with gluten sensitivities. This investigation examined the impact of replacing wheat flour with jackfruit seeds on the proximate composition and sensory assessment of gluten-free fresh pasta (fettuccine). Methods:The pasta was prepared by replacing wheat flour with jackfruit seeds and adding 10% (percentage of rice flour [PJS] 10%), 15% (PJS 15%) or 20% (PJS 20%). The proximate composition and sensory attributes of the pastas were evaluated. Results:The proximate composition of pasta was significantly improved (p < 0.05) when the amount of jackfruit seeds added to the pasta was increased. Results showed decreased in energy (152-174 kcal/100g) and carbohydrate (8.2-14.8%), however increased in crude fiber (0.4–0.9%) and ash (1.9–4.7%). The results of a sensory characteristic evaluation with a nine-point hedonic scale showed that pasta made from 100% wheat flour was acceptable to the participants, and the gluten-free fresh pasta was not significantly different. The gluten-free pasta’s colour and texture changed as a result of adding rice flour and replacing the wheat flour with jackfruit seeds. The addition of jackfruit seeds resulted in a reduction in the flavour, cohesiveness, taste, and colour characteristics compared to wheat flour pasta. The pasta that substituted jackfruit seeds and added 15% rice flour scored highly on the sensory analysis. Conclusion:This study showed that fresh gluten-free pasta made from jackfruit seeds can be a tasty and nutritious substitute for regular pasta, with promising potential for food variety, notably for those with celiac disease.Clinical trial registration: TCTR20220325001Keywords:Gluten-free, jackfruit seed, just-about-right, nutrition, pasta
{"title":"Proximate composition and sensory attributes of gluten-free pasta made from jackfruit seeds","authors":"Natthaphon Thatsanasuwan, A. Duangjai, Pannatat Suttirak, Naritsara Phanthurat","doi":"10.31989/ffhd.v13i1.1039","DOIUrl":"https://doi.org/10.31989/ffhd.v13i1.1039","url":null,"abstract":"Background:Pasta is the world’s favourite food, except among those with celiac disease and other gluten sensitivities. Jackfruit seeds are a good source of nutrients and are gluten-free. Replacing wheat flour with jackfruit seeds in pasta represents a potential alternative food for those with gluten sensitivities. This investigation examined the impact of replacing wheat flour with jackfruit seeds on the proximate composition and sensory assessment of gluten-free fresh pasta (fettuccine). Methods:The pasta was prepared by replacing wheat flour with jackfruit seeds and adding 10% (percentage of rice flour [PJS] 10%), 15% (PJS 15%) or 20% (PJS 20%). The proximate composition and sensory attributes of the pastas were evaluated. Results:The proximate composition of pasta was significantly improved (p < 0.05) when the amount of jackfruit seeds added to the pasta was increased. Results showed decreased in energy (152-174 kcal/100g) and carbohydrate (8.2-14.8%), however increased in crude fiber (0.4–0.9%) and ash (1.9–4.7%). The results of a sensory characteristic evaluation with a nine-point hedonic scale showed that pasta made from 100% wheat flour was acceptable to the participants, and the gluten-free fresh pasta was not significantly different. The gluten-free pasta’s colour and texture changed as a result of adding rice flour and replacing the wheat flour with jackfruit seeds. The addition of jackfruit seeds resulted in a reduction in the flavour, cohesiveness, taste, and colour characteristics compared to wheat flour pasta. The pasta that substituted jackfruit seeds and added 15% rice flour scored highly on the sensory analysis. Conclusion:This study showed that fresh gluten-free pasta made from jackfruit seeds can be a tasty and nutritious substitute for regular pasta, with promising potential for food variety, notably for those with celiac disease.Clinical trial registration: TCTR20220325001Keywords:Gluten-free, jackfruit seed, just-about-right, nutrition, pasta","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44035543","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}
Pub Date : 2023-01-04DOI: 10.31989/ffhd.v13i1.1033
Denny Nyotohadi, T. Go
Background: Probiotics are reported to have a role for improving health conditions and reduce the risk of diseases associated with inflammation. However, how they affect inflammation has not been well studied. The inflammation occurs during the progression of chronic diseases could damage the normal function of cells, tissues, and organs. Macrophage migration inhibitory factor (MIF) is recognized as a cytokine playing a key role in the inflammation process. Inhibition of its activity has been used by researchers as an approach for alleviating the inflammation. This study aims to evaluate the potential inhibitory effect of the extract of multi-strain probiotics consisting of Lactobacillus casei EMRO 002, L. casei EMRO 213, L. plantarum EMRO 009, L. fermentum EMRO 211, L. rhamnosus EMRO 014, L. bulgaricus EMRO 212,and Rhodopseudomonas palustris EMRO 201 on MIF tautomerase activity, the reversibility, and the mechanism of inhibition. Hence, the scope of this study is the evaluation of the functional characteristics of multi-strain probiotics extract on MIF activity.Methods:The multi-strain probiotics were centrifuged and the supernatant was separated from the pellet. The supernatant, i.e. the extract, was mixed with MIF and analyzed for its inhibition effect on MIF tautomerase activity. The reversibility of inhibition was evaluated by preincubation and dilution assays, and the mechanism of inhibition was determined by kinetic evaluation.Results:The multi-strain probiotics extract inhibited MIF tautomerase activity with an IC50 of 7.80 ± 1.96 mg/L. The preincubation and dilution assays showed that the inhibition is reversible, and the kinetic evaluation predicted that the extract components might bind to the enzyme active site and other site(s) of MIF.Conclusion:The findings show that the extract was able to inhibit MIF tautomerase activity reversibly and its components might bind to the enzyme active site and other site(s) of MIF suggest that the multi-strain probiotics extract has potential to be used as an anti-inflammatory agent for the treatment of chronic diseases associated with inflammation.Keywords: Multi-strain probiotics, anti-inflammatory, macrophage migration inhibitory factor, reversible inhibition, kinetic evaluation.
{"title":"Potential of multi-strain probiotics extract as an anti-inflammatory agent through inhibition of macrophage migration inhibitory factor activity","authors":"Denny Nyotohadi, T. Go","doi":"10.31989/ffhd.v13i1.1033","DOIUrl":"https://doi.org/10.31989/ffhd.v13i1.1033","url":null,"abstract":"Background: Probiotics are reported to have a role for improving health conditions and reduce the risk of diseases associated with inflammation. However, how they affect inflammation has not been well studied. The inflammation occurs during the progression of chronic diseases could damage the normal function of cells, tissues, and organs. Macrophage migration inhibitory factor (MIF) is recognized as a cytokine playing a key role in the inflammation process. Inhibition of its activity has been used by researchers as an approach for alleviating the inflammation. This study aims to evaluate the potential inhibitory effect of the extract of multi-strain probiotics consisting of Lactobacillus casei EMRO 002, L. casei EMRO 213, L. plantarum EMRO 009, L. fermentum EMRO 211, L. rhamnosus EMRO 014, L. bulgaricus EMRO 212,and Rhodopseudomonas palustris EMRO 201 on MIF tautomerase activity, the reversibility, and the mechanism of inhibition. Hence, the scope of this study is the evaluation of the functional characteristics of multi-strain probiotics extract on MIF activity.Methods:The multi-strain probiotics were centrifuged and the supernatant was separated from the pellet. The supernatant, i.e. the extract, was mixed with MIF and analyzed for its inhibition effect on MIF tautomerase activity. The reversibility of inhibition was evaluated by preincubation and dilution assays, and the mechanism of inhibition was determined by kinetic evaluation.Results:The multi-strain probiotics extract inhibited MIF tautomerase activity with an IC50 of 7.80 ± 1.96 mg/L. The preincubation and dilution assays showed that the inhibition is reversible, and the kinetic evaluation predicted that the extract components might bind to the enzyme active site and other site(s) of MIF.Conclusion:The findings show that the extract was able to inhibit MIF tautomerase activity reversibly and its components might bind to the enzyme active site and other site(s) of MIF suggest that the multi-strain probiotics extract has potential to be used as an anti-inflammatory agent for the treatment of chronic diseases associated with inflammation.Keywords: Multi-strain probiotics, anti-inflammatory, macrophage migration inhibitory factor, reversible inhibition, kinetic evaluation. ","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43083003","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}
Pub Date : 2022-12-23DOI: 10.31989/ffhd.v12i12.1042
R. Yargatti, Arti Muley
Background: Indian sweets largely contribute to the rising graph of obesity and cardiovascular diseases in India. An urgent update in lifestyle and dietary patterns has become necessary to stay risk-free. Replacement of sucrose with natural sweeteners in traditional Indian sweets is one way of dealing with the consequences of high sucrose consumption. This study tries to understand the change in sensory characteristics of selective Indian sweets on the replacement of sucrose with natural sweeteners like Agave syrup and Stevia.Objectives:In this observatory study, sensory characteristics of traditional Indian sweets (Gulab Jamun, Jalebi, and Motichoor Ladoo) are observed after sucrose replacement with natural sweeteners.Methods:In order to examine the flavour and appearance of selected Indian sweets, sucrose is substituted with agave syrup and stevia. Product characteristics namely appearance, flavour, colour, odour, aftertaste, and overall acceptability of the standardized sweets are compared with the control samples prepared with sucrose.Results: Results using the 9-point hedonic scale conclude that out of the two natural sugars used as a substitute for sucrose, stevia showed better overall acceptability for Gulab Jamun (84%) and Motichoor Ladoo (59%), but not for Jalebi (30%). Results for the paired comparison test conclude that substituting Agave syrup with sucrose had an undesirable effect on colour, taste, and mouthfeel while substituting Stevia had a detrimental effect on taste and mouthfeel only.Conclusion:The results conclude an initial understanding of sucrose replacement using natural sugars namely Stevia and Agave syrup in the context of traditional Indian sweets and Stevia is better-suited replacement in Gulab Jamun.Keywords: Natural sweeteners, Sucrose replacement, Indian sweets, Sensory evaluation, new product development, Agave syrup, Stevia
{"title":"Sensory characteristics of selective traditional Indian sweets using agave syrup and stevia : An observatory study","authors":"R. Yargatti, Arti Muley","doi":"10.31989/ffhd.v12i12.1042","DOIUrl":"https://doi.org/10.31989/ffhd.v12i12.1042","url":null,"abstract":"Background: Indian sweets largely contribute to the rising graph of obesity and cardiovascular diseases in India. An urgent update in lifestyle and dietary patterns has become necessary to stay risk-free. Replacement of sucrose with natural sweeteners in traditional Indian sweets is one way of dealing with the consequences of high sucrose consumption. This study tries to understand the change in sensory characteristics of selective Indian sweets on the replacement of sucrose with natural sweeteners like Agave syrup and Stevia.Objectives:In this observatory study, sensory characteristics of traditional Indian sweets (Gulab Jamun, Jalebi, and Motichoor Ladoo) are observed after sucrose replacement with natural sweeteners.Methods:In order to examine the flavour and appearance of selected Indian sweets, sucrose is substituted with agave syrup and stevia. Product characteristics namely appearance, flavour, colour, odour, aftertaste, and overall acceptability of the standardized sweets are compared with the control samples prepared with sucrose.Results: Results using the 9-point hedonic scale conclude that out of the two natural sugars used as a substitute for sucrose, stevia showed better overall acceptability for Gulab Jamun (84%) and Motichoor Ladoo (59%), but not for Jalebi (30%). Results for the paired comparison test conclude that substituting Agave syrup with sucrose had an undesirable effect on colour, taste, and mouthfeel while substituting Stevia had a detrimental effect on taste and mouthfeel only.Conclusion:The results conclude an initial understanding of sucrose replacement using natural sugars namely Stevia and Agave syrup in the context of traditional Indian sweets and Stevia is better-suited replacement in Gulab Jamun.Keywords: Natural sweeteners, Sucrose replacement, Indian sweets, Sensory evaluation, new product development, Agave syrup, Stevia","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49255446","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}
Pub Date : 2022-12-21DOI: 10.31989/ffhd.v12i12.1010
N. Reeder, T. Tolar-Peterson, G. Adegoye, Erin Dickinson, Emily McFatter
Background: Peanuts and tree nuts contain many bioactive compounds that may provide health benefits. There is some evidence to suggest that regular consumption of peanuts and peanut butter may improve cognitive function and mood, however, there are no prior studies examining whether daily intake of dry roasted, skinless peanuts improves cognition. Objective:The objective of this study was to determine the effect of consuming 49 g/day of peanuts for 12 weeks on cognitive function and mental health, compared to consuming a peanut-free diet, among healthy young women. Methods:This was a pre-post test study of 65 women (n = 32 in peanut group, n = 29 in control group). Participants in the peanut group consumed an individually portioned pack of peanuts each day for 12 weeks. Cognitive function was assessed using the CNS Vital Signs computerized neurocognitive test battery. Mental health was assessed using the Depression, Anxiety, and Stress Scale (DASS-42). Differences in endpoints between groups were assessed using ANCOVA tests. Results:There was a significant difference between the two groups in reaction time (6.9 points; p = 0.029), with the control group having a greater increase in scores. There was a significant within-group effect of peanuts on processing speed, with the peanut group increasing scores by 6.3 points (95% CI: 2.7, 9.8). There was no effect of peanut consumption on depression, anxiety, or stress scores. Conclusion:Further research is needed to fully understand the effect of different types of peanut products on cognition. Keywords: cognition, mental health, peanuts, nuts
{"title":"The effect of daily peanut consumption on cognitive function and indicators of mental health among healthy young women","authors":"N. Reeder, T. Tolar-Peterson, G. Adegoye, Erin Dickinson, Emily McFatter","doi":"10.31989/ffhd.v12i12.1010","DOIUrl":"https://doi.org/10.31989/ffhd.v12i12.1010","url":null,"abstract":"Background: Peanuts and tree nuts contain many bioactive compounds that may provide health benefits. There is some evidence to suggest that regular consumption of peanuts and peanut butter may improve cognitive function and mood, however, there are no prior studies examining whether daily intake of dry roasted, skinless peanuts improves cognition. Objective:The objective of this study was to determine the effect of consuming 49 g/day of peanuts for 12 weeks on cognitive function and mental health, compared to consuming a peanut-free diet, among healthy young women. Methods:This was a pre-post test study of 65 women (n = 32 in peanut group, n = 29 in control group). Participants in the peanut group consumed an individually portioned pack of peanuts each day for 12 weeks. Cognitive function was assessed using the CNS Vital Signs computerized neurocognitive test battery. Mental health was assessed using the Depression, Anxiety, and Stress Scale (DASS-42). Differences in endpoints between groups were assessed using ANCOVA tests. Results:There was a significant difference between the two groups in reaction time (6.9 points; p = 0.029), with the control group having a greater increase in scores. There was a significant within-group effect of peanuts on processing speed, with the peanut group increasing scores by 6.3 points (95% CI: 2.7, 9.8). There was no effect of peanut consumption on depression, anxiety, or stress scores. Conclusion:Further research is needed to fully understand the effect of different types of peanut products on cognition. Keywords: cognition, mental health, peanuts, nuts","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45695741","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}
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