Pub Date : 2022-12-02DOI: 10.31989/ffhd.v12i12.1002
I. Yun, Jiwon Choi, Hyeonjeong Choe, Ki-ok Kim, Gyung-Min Go, Dae-Hee Lee, Mi-Yeon Kim
Background: Melosira nummuloides is a microalga belonging to the Melosiracease diatom. The ability of the diatoms to mass-produce essential fatty acids and carotenoid pigments was reported, which has driven research and their industrial application. Melosira nummuloides mass-cultivated with Jeju Lava sea water contains fucoxanthin, which has excellent biological properties such as antioxidant, anti-inflammatory, anti-cancer, and anti-obesity activities. The effect of M. nummuloides ethanolic extract (MEE) on the reduction of fat accumulation was evaluated.Methods: C57BL/6J mice fed a high-fat diet (HFD) were treated over 8 weeks with Melosira ethanolic extract. Cholesterol in serum and triglyceride in liver after the 8-week were evaluated. The expression of SREBP-1c, FAS, PPAR-γ, SCD-1 and p-AMPK were measured by western blotting respectively.Results: The MEE-treated C57BL/6J showed significant body weight and visceral fat loss compared to HFD group. Cholesterol in serum and triglyceride levels in liver showed a significant decrease in MEE groups. Levels of SREBP-1c, FAS, PPAR-γ and SCD-1 were low in mice fed an HFD+MEE.Conclusion: These results show MEE reduces blood lipid levels by regulating the expression of factors related to lipid synthesis and adipocyte differentiation in adipose tissue and inhibiting new lipid synthesis in the liver. M. nummuloides ethanolic extract confirmed its suitability as an anti-obesity agent.Keywords: Melosira nummuloides; C57BL/6J mice; obesity: weight loss; fatty acid synthesis
{"title":"Anti-obesity effect of Microalga, Melosira nummuloieds ethanolic extract in high-fat-diet-induced obesity C57BL/6J mice","authors":"I. Yun, Jiwon Choi, Hyeonjeong Choe, Ki-ok Kim, Gyung-Min Go, Dae-Hee Lee, Mi-Yeon Kim","doi":"10.31989/ffhd.v12i12.1002","DOIUrl":"https://doi.org/10.31989/ffhd.v12i12.1002","url":null,"abstract":"Background: Melosira nummuloides is a microalga belonging to the Melosiracease diatom. The ability of the diatoms to mass-produce essential fatty acids and carotenoid pigments was reported, which has driven research and their industrial application. Melosira nummuloides mass-cultivated with Jeju Lava sea water contains fucoxanthin, which has excellent biological properties such as antioxidant, anti-inflammatory, anti-cancer, and anti-obesity activities. The effect of M. nummuloides ethanolic extract (MEE) on the reduction of fat accumulation was evaluated.Methods: C57BL/6J mice fed a high-fat diet (HFD) were treated over 8 weeks with Melosira ethanolic extract. Cholesterol in serum and triglyceride in liver after the 8-week were evaluated. The expression of SREBP-1c, FAS, PPAR-γ, SCD-1 and p-AMPK were measured by western blotting respectively.Results: The MEE-treated C57BL/6J showed significant body weight and visceral fat loss compared to HFD group. Cholesterol in serum and triglyceride levels in liver showed a significant decrease in MEE groups. Levels of SREBP-1c, FAS, PPAR-γ and SCD-1 were low in mice fed an HFD+MEE.Conclusion: These results show MEE reduces blood lipid levels by regulating the expression of factors related to lipid synthesis and adipocyte differentiation in adipose tissue and inhibiting new lipid synthesis in the liver. M. nummuloides ethanolic extract confirmed its suitability as an anti-obesity agent.Keywords: Melosira nummuloides; C57BL/6J mice; obesity: weight loss; fatty acid synthesis","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47968178","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 : 2022-11-22DOI: 10.31989/ffhd.v12i11.1014
Janani Gopi, F. Marotta, Sushmitha Sriramulu, A. Banerjee, N. Kanna, Vignesh Palani, Antonio Ayala, Fang He, R. Vijayashree, S. Pathak
Background: This study deals with the induction of lipopolysaccharide induced inflammation in animal model and treating this condition using phytomarine R-L compound (Bloomin’Age, Science of Living, Milan Italy) that is known to possess the anti-inflammatory properties and eventually determine their characteristics through the in-vivo experimentation.Objective of the study:The present study was subjected to test the therapeutic anti-inflammatory/anti-oxidative and regenerative property of this phytomarine (SBF-LF) in an LPS-induced lung injury in mice models. Methods:Mice received an intra-nasal administration of LPS at a concentration of 1 mg/ml weekly per day in a week for four consecutive weeks followed by the oral administration of R-L compound at a concentration of 50 mg/kg body weight intermittently. Broncho-alveolar lavage fluids (BALF) as well as the lung tissues were periodically collected from the control and experimental groups for histological examination. Likewise, the lung tissue homogenate obtained from induction and treatment groups was assayed for myeloperoxidase (MPO) assay, superoxide dismutase (SOD) activity and elastase assay. Results: The results illustrated that LPS- induced mice group demonstrated an increased inflammatory cell infiltration causing an acute and persisting neutrophilic accumulation in the lung parenchyma with alveolar congestion. Furthermore, the influx of macrophages, lymphocytes as well as inflammatory mediators was observed during the BALF analysis. The treatment with R-L compound resulted in a significant decline in the permeation of inflammatory cells as observed by lung histology and BALF analysis. Conclusion: Thus, the exploitation of R-L compound with the experimental groups along with other assay methods confirmed its robust anti-inflammatory and antioxidant properties and suggested epithelial regenerative capacity. Further analyzing the efficacy of the R-L compound might help understanding its potential as a therapeutic option in clinical settings.Keywords:Lungs, BALB/c mice, Lipopolysaccharide, anti-inflammatory, R-L compound
背景：本研究在动物模型中诱导脂多糖诱导的炎症，并使用已知具有抗炎特性并最终通过体内实验确定其特性的植物海洋素R-L化合物（Bloomin'Age，Science of Living，Milan Italy）治疗这种情况。本研究的目的：本研究在LPS诱导的小鼠肺损伤模型中测试了这种植物海蓝素（SBF-LF）的抗炎/抗氧化和再生治疗特性。方法：小鼠在连续四周的一周内接受每周1 mg/ml浓度的LPS的鼻内给药，然后间歇性地口服50 mg/kg浓度的R-L化合物。定期从对照组和实验组收集支气管肺泡灌洗液（BALF）以及肺组织进行组织学检查。同样，对从诱导组和治疗组获得的肺组织匀浆进行髓过氧化物酶（MPO）测定、超氧化物歧化酶（SOD）活性和弹性蛋白酶测定。结果：LPS诱导的小鼠组表现出炎症细胞浸润增加，导致肺泡充血的肺实质中急性和持续的中性粒细胞积聚。此外，在BALF分析过程中观察到巨噬细胞、淋巴细胞以及炎症介质的流入。通过肺组织学和BALF分析观察到，用R-L化合物处理导致炎症细胞的渗透显著下降。结论：因此，实验组和其他测定方法对R-L化合物的开发证实了其强大的抗炎和抗氧化特性，并表明其具有上皮再生能力。进一步分析R-L化合物的疗效可能有助于了解其在临床环境中作为治疗选择的潜力。关键词：肺；BALB/c小鼠；脂多糖；抗炎药；R-L化合物
{"title":"Anti-inflammatory effect of Phytomarine R-L compound against lipopolysaccharide- induced pulmonary injury in BALB/c mice","authors":"Janani Gopi, F. Marotta, Sushmitha Sriramulu, A. Banerjee, N. Kanna, Vignesh Palani, Antonio Ayala, Fang He, R. Vijayashree, S. Pathak","doi":"10.31989/ffhd.v12i11.1014","DOIUrl":"https://doi.org/10.31989/ffhd.v12i11.1014","url":null,"abstract":"Background: This study deals with the induction of lipopolysaccharide induced inflammation in animal model and treating this condition using phytomarine R-L compound (Bloomin’Age, Science of Living, Milan Italy) that is known to possess the anti-inflammatory properties and eventually determine their characteristics through the in-vivo experimentation.Objective of the study:The present study was subjected to test the therapeutic anti-inflammatory/anti-oxidative and regenerative property of this phytomarine (SBF-LF) in an LPS-induced lung injury in mice models. Methods:Mice received an intra-nasal administration of LPS at a concentration of 1 mg/ml weekly per day in a week for four consecutive weeks followed by the oral administration of R-L compound at a concentration of 50 mg/kg body weight intermittently. Broncho-alveolar lavage fluids (BALF) as well as the lung tissues were periodically collected from the control and experimental groups for histological examination. Likewise, the lung tissue homogenate obtained from induction and treatment groups was assayed for myeloperoxidase (MPO) assay, superoxide dismutase (SOD) activity and elastase assay. Results: The results illustrated that LPS- induced mice group demonstrated an increased inflammatory cell infiltration causing an acute and persisting neutrophilic accumulation in the lung parenchyma with alveolar congestion. Furthermore, the influx of macrophages, lymphocytes as well as inflammatory mediators was observed during the BALF analysis. The treatment with R-L compound resulted in a significant decline in the permeation of inflammatory cells as observed by lung histology and BALF analysis. Conclusion: Thus, the exploitation of R-L compound with the experimental groups along with other assay methods confirmed its robust anti-inflammatory and antioxidant properties and suggested epithelial regenerative capacity. Further analyzing the efficacy of the R-L compound might help understanding its potential as a therapeutic option in clinical settings.Keywords:Lungs, BALB/c mice, Lipopolysaccharide, anti-inflammatory, R-L compound","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48072148","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 : 2022-11-22DOI: 10.31989/ffhd.v12i11.997
Nanaka Shibazaki, Wataru Tanaka, Yusuke Suzuki, H. Matsuyama, Hibiki Kubota, Kenjirou Ogawa, Daigo Yokoyama, H. Sakakibara
Background: Maltose is a disaccharide formed from two units of glucose. The amount of maltose in raw sweet potatoes reportedly increased by more than 40-fold after baking. We aimed to investigate the effects of maltose consumption on diet-induced obesity using a mouse model.Methods: Male C57BL/6J mice were divided into three dietary groups: a control diet of American Institute of Nutrition (AIN)-93 (CD), an AIN-93-based 30% high-fat diet (HFD), or an HFD diet containing 7.0% maltose (HFD+Mal). After 13 weeks, body mass index, blood glucose, lipid parameters, including total cholesterol and triglyceride, and hepatic fatty acid content were evaluated. Results: After 6 weeks on the special diet, weight gain was significantly higher in the HFD+Mal group than in the HFD group. The body mass index rose steadily and was significantly higher in the HFD+Mal group (5.03 ± 0.22), compared to the CD (3.32 ± 0.30) and HFD (4.57 ± 0.40) groups at 12 weeks. The relative liver weight per weight was also significantly higher in the HFD+Mal group than in the other two groups. The increases in blood glucose levels were more significant in the HFD+Mal group compared to the HFD group, as were the plasma levels of total cholesterol, high-density lipoprotein (HDL)-cholesterol and non-HDL-cholesterol. In the liver, levels of the following fatty acids increased in both the HFD and HFD+Mal groups relative to those in the CD group: C14:0 (myristic acid), C16:0 (palmitic acid), C18:0 (stearic acid), C18:1 (oleic acid), C18:2 (linoleic acid) and C18:3 (α-linolenic acid). Additionally, the C16:0 content in the HFD+Mal group was significantly higher than that in the HFD group. Conclusion: The results of this study suggest that daily consumption of maltose exacerbated the development of obesity and related parameters, including body mass index and plasma cholesterol levels, under the high-fat diet consumption. It is possible that the consumption of maltose-rich cooked sweet potatoes, as part of an overall HFD, might exacerbate HFD-induced overweight.Keywords: high-fat diet-induced obesity, maltose, mice, roasting, sweet potato
{"title":"Maltose consumption exacerbates high-fat diet-induced overweight and related parameters in mice","authors":"Nanaka Shibazaki, Wataru Tanaka, Yusuke Suzuki, H. Matsuyama, Hibiki Kubota, Kenjirou Ogawa, Daigo Yokoyama, H. Sakakibara","doi":"10.31989/ffhd.v12i11.997","DOIUrl":"https://doi.org/10.31989/ffhd.v12i11.997","url":null,"abstract":"Background: Maltose is a disaccharide formed from two units of glucose. The amount of maltose in raw sweet potatoes reportedly increased by more than 40-fold after baking. We aimed to investigate the effects of maltose consumption on diet-induced obesity using a mouse model.Methods: Male C57BL/6J mice were divided into three dietary groups: a control diet of American Institute of Nutrition (AIN)-93 (CD), an AIN-93-based 30% high-fat diet (HFD), or an HFD diet containing 7.0% maltose (HFD+Mal). After 13 weeks, body mass index, blood glucose, lipid parameters, including total cholesterol and triglyceride, and hepatic fatty acid content were evaluated. Results: After 6 weeks on the special diet, weight gain was significantly higher in the HFD+Mal group than in the HFD group. The body mass index rose steadily and was significantly higher in the HFD+Mal group (5.03 ± 0.22), compared to the CD (3.32 ± 0.30) and HFD (4.57 ± 0.40) groups at 12 weeks. The relative liver weight per weight was also significantly higher in the HFD+Mal group than in the other two groups. The increases in blood glucose levels were more significant in the HFD+Mal group compared to the HFD group, as were the plasma levels of total cholesterol, high-density lipoprotein (HDL)-cholesterol and non-HDL-cholesterol. In the liver, levels of the following fatty acids increased in both the HFD and HFD+Mal groups relative to those in the CD group: C14:0 (myristic acid), C16:0 (palmitic acid), C18:0 (stearic acid), C18:1 (oleic acid), C18:2 (linoleic acid) and C18:3 (α-linolenic acid). Additionally, the C16:0 content in the HFD+Mal group was significantly higher than that in the HFD group. Conclusion: The results of this study suggest that daily consumption of maltose exacerbated the development of obesity and related parameters, including body mass index and plasma cholesterol levels, under the high-fat diet consumption. It is possible that the consumption of maltose-rich cooked sweet potatoes, as part of an overall HFD, might exacerbate HFD-induced overweight.Keywords: high-fat diet-induced obesity, maltose, mice, roasting, sweet potato","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42009963","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 : 2022-11-17DOI: 10.31989/ffhd.v12i11.1022
M. Zibaeenezhad, Zahra Elyaspour
Background: Intervention and epidemiological studies have shown that nut consumption has beneficial effects on cardiovascular risk factors, such as hypertension, type 2 diabetes, body mass index, and hyperlipidemia. The aim of this review is to investigate the effects of nut consumption on cardiovascular risk factors and coronary heart diseases. In addition, we investigated possible mediating mechanisms through which nuts act with health protective effects, which could have a preventive effect on cardiovascular risk factors and coronary artery diseases.Method: We collected accredited international investigations, whether original, review, meta-analysis that published data in Google Scholar, PubMed/Medline, Wiley Online Library, Web of Science, Science Direct, Scopus, and Research Gate databases.Result:Some human studies and most animal and laboratory studies reported that favorable effects of nut consumption on cardiovascular risk factors and diseases are through their nutrient profile including polyphenols, unsaturated fatty acid, vitamins, phytosterols, minerals, fibers, and protein. Nut nutrient profile could act through reduction inflammation, inhibition oxidative stress, gut microbiota modification, improvement of endothelial function, modulating gene expression, miRNA, adipokines, insulin secretion, lipid and glucose metabolism, and decreasing cholesterol absorption.Conclusion:Nuts have favorably acted on lipid profile, glucose homeostasis, vascular health, and weight control. Furthermore, human clinical trials are needed to find the exact and most effective pathways by which nuts prevent or reduce cardiovascular risk factors.Keywords: Nut Consumption, hypertension, type 2 diabetes, body mass index, hyperlipidemia
背景:干预和流行病学研究表明，坚果消费对心血管危险因素，如高血压、2型糖尿病、体重指数和高脂血症有有益的影响。本综述的目的是探讨坚果消费对心血管危险因素和冠心病的影响。此外，我们还研究了坚果具有健康保护作用的可能中介机制，坚果可能对心血管危险因素和冠状动脉疾病具有预防作用。方法:我们收集了经过认证的国际调查，包括谷歌Scholar、PubMed/Medline、Wiley Online Library、Web of Science、Science Direct、Scopus和Research Gate数据库中发表的原始、综述和荟萃分析数据。结果:一些人类研究和大多数动物和实验室研究报告说，食用坚果对心血管危险因素和疾病的有利影响是通过它们的营养成分，包括多酚、不饱和脂肪酸、维生素、植物甾醇、矿物质、纤维和蛋白质。坚果营养成分可通过减少炎症、抑制氧化应激、改变肠道微生物群、改善内皮功能、调节基因表达、miRNA、脂肪因子、胰岛素分泌、脂质和糖代谢以及降低胆固醇吸收等途径发挥作用。结论:坚果对血脂、葡萄糖稳态、血管健康和体重控制有良好的作用。此外，需要进行人体临床试验，以找到坚果预防或减少心血管危险因素的准确和最有效的途径。关键词:坚果消费，高血压，2型糖尿病，体重指数，高脂血症
{"title":"Effects of Nut Consumption on Cardiovascular Risk Factors and Coronary Heart Diseases","authors":"M. Zibaeenezhad, Zahra Elyaspour","doi":"10.31989/ffhd.v12i11.1022","DOIUrl":"https://doi.org/10.31989/ffhd.v12i11.1022","url":null,"abstract":"Background: Intervention and epidemiological studies have shown that nut consumption has beneficial effects on cardiovascular risk factors, such as hypertension, type 2 diabetes, body mass index, and hyperlipidemia. The aim of this review is to investigate the effects of nut consumption on cardiovascular risk factors and coronary heart diseases. In addition, we investigated possible mediating mechanisms through which nuts act with health protective effects, which could have a preventive effect on cardiovascular risk factors and coronary artery diseases.Method: We collected accredited international investigations, whether original, review, meta-analysis that published data in Google Scholar, PubMed/Medline, Wiley Online Library, Web of Science, Science Direct, Scopus, and Research Gate databases.Result:Some human studies and most animal and laboratory studies reported that favorable effects of nut consumption on cardiovascular risk factors and diseases are through their nutrient profile including polyphenols, unsaturated fatty acid, vitamins, phytosterols, minerals, fibers, and protein. Nut nutrient profile could act through reduction inflammation, inhibition oxidative stress, gut microbiota modification, improvement of endothelial function, modulating gene expression, miRNA, adipokines, insulin secretion, lipid and glucose metabolism, and decreasing cholesterol absorption.Conclusion:Nuts have favorably acted on lipid profile, glucose homeostasis, vascular health, and weight control. Furthermore, human clinical trials are needed to find the exact and most effective pathways by which nuts prevent or reduce cardiovascular risk factors.Keywords: Nut Consumption, hypertension, type 2 diabetes, body mass index, hyperlipidemia","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44938605","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 : 2022-11-17DOI: 10.31989/ffhd.v12i11.1023
F. Natale, R. Molinari, S. Covino, G. Piccinocchi, A. Salvetti, E. Monda, G. Limongelli, G. Cimmino
Purpose: Increasing evidence reinforces the benefits of reduction of low-density lipoprotein (LDL-C) levels on cardiovascular outcomes. Different targets are suggested based on cardiovascular risk (CVR). According to the current European guidelines, a goal of LDL-C≤ 115mg/dL is desirable for patients with low-moderate CVR. However, a high percentage of these patients are far from this target. Nutraceuticals are “food supplements” that may help to achieve this goal in this population. In this retrospective analysis, we evaluate the effects of dietary supplementation with a novel monacolin/berberine/bergamot nutraceutical formulation on plasma lipid levels of subjects with low-moderate hypercholesterolemia who are not treated with conventional drug or other dietary supplements. Patients and Methods:526 adult patients with hypercholesterolemia were retrospectively selected from the database of participant family practitioners according to prespecified criteria. All selected patients had a baseline and 30-day value of total cholesterol (TC), LDL-C, high-density lipoprotein cholesterol, triglycerides, C-reactive protein, and transaminases and have started a dietary supplementation with this novel nutraceutical. Similarly, 104 subjects with comparable clinical features but not treated with any supplements were also selected. Results:At 30-day, the administration of nutraceuticals was associated with a significant reduction of LDL-C (124 ± 14 vs. 100 ± 13 mg/dL, Δ 24.5mg, p-value <0.0001) and TC levels (210 ± 56 vs. 187 ± 60, p-value < 0.0001), in the absence of a significant change of transaminase levels. No side effects were reported in the database during the observation period. Conclusion: This novel nutraceutical is an effective dietary supplement to achieve a significant and early LDL-C reduction in patients with hypercholesterolemia at low-moderate CVR.Keywords:Cardiovascular Risk; Hypercholesterolemia; Nutraceuticals
{"title":"Effectiveness in the short-term of a novel nutraceutical for the management of hypercholesterolemia: an observational multicenter primary care experience","authors":"F. Natale, R. Molinari, S. Covino, G. Piccinocchi, A. Salvetti, E. Monda, G. Limongelli, G. Cimmino","doi":"10.31989/ffhd.v12i11.1023","DOIUrl":"https://doi.org/10.31989/ffhd.v12i11.1023","url":null,"abstract":"Purpose: Increasing evidence reinforces the benefits of reduction of low-density lipoprotein (LDL-C) levels on cardiovascular outcomes. Different targets are suggested based on cardiovascular risk (CVR). According to the current European guidelines, a goal of LDL-C≤ 115mg/dL is desirable for patients with low-moderate CVR. However, a high percentage of these patients are far from this target. Nutraceuticals are “food supplements” that may help to achieve this goal in this population. In this retrospective analysis, we evaluate the effects of dietary supplementation with a novel monacolin/berberine/bergamot nutraceutical formulation on plasma lipid levels of subjects with low-moderate hypercholesterolemia who are not treated with conventional drug or other dietary supplements. Patients and Methods:526 adult patients with hypercholesterolemia were retrospectively selected from the database of participant family practitioners according to prespecified criteria. All selected patients had a baseline and 30-day value of total cholesterol (TC), LDL-C, high-density lipoprotein cholesterol, triglycerides, C-reactive protein, and transaminases and have started a dietary supplementation with this novel nutraceutical. Similarly, 104 subjects with comparable clinical features but not treated with any supplements were also selected. Results:At 30-day, the administration of nutraceuticals was associated with a significant reduction of LDL-C (124 ± 14 vs. 100 ± 13 mg/dL, Δ 24.5mg, p-value <0.0001) and TC levels (210 ± 56 vs. 187 ± 60, p-value < 0.0001), in the absence of a significant change of transaminase levels. No side effects were reported in the database during the observation period. Conclusion: This novel nutraceutical is an effective dietary supplement to achieve a significant and early LDL-C reduction in patients with hypercholesterolemia at low-moderate CVR.Keywords:Cardiovascular Risk; Hypercholesterolemia; Nutraceuticals","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45390095","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: The research aims to propose a new potential role for the olive pits as new functional foods for supporting human nutrition, health and wellbeing. The experimental research has been focused on developing a new method to suitably process the by-products of table olives (olive pits) and investigating the health-related and nutritional components of the final products.Methods: A new methodology of processing the olive pit by-product to successfully resume the edible part of the pit interior, has been developed (as showed below): In the final form of the processed olive pit, a detailed identification and determination of specific phenolic compounds with pharmacological interest was developed with a high-performance liquid chromatography- photodiode array detector (HPLC-DAD). Antioxidant activity was also evaluated with DPPH free radical scavenging assay. Other health-related nutritional parameters were also investigated, with an emphasis on fatty acid profile analysis, dietary fiber and protein concentration. Microbiological quality of the final products were also investigated. Results: Results showed that in the processed form of the olive pits, total bioactive phenolic content was found in significant levels, reaching an 8-25-fold higher concentration than the usual phenolic content of extra virgin olive oil. The quantitative determination showed that the principal biophenol determined was hydroxytyrosol, followed by tyrosol. DPPH analysis presented a high antioxidant activity, whilst the product presented considerable contents of monosaturated fatty acids, especially oleic acid, plant proteins and dietary fibers. Microbiological quality of the product was efficient in all samples tested. Conclusions: After suitable processing, the by-products of the olive pits can be considered as a valuable source of bioactive phenolic compounds with strong antioxidant activity, as well as a good source of monosaturated fatty acids, oleic acid, plant proteins and dietary fibers. Overall, the olive pits could be reconsidered as a functional food or matrix with a promising potential for pharmaceutical, nutritional and cosmetic applications.Keywords: olives; pits; phenols; antioxidants; monosaturated fatty acids; oleic acid; functional foods; by-products
{"title":"Transforming olive pits into functional foods: evaluation of phenolic, antioxidant, nutritional and microbiological properties","authors":"Avgoustina Galitsopoulou, Chrisa Salepi, Foteini Karagianni","doi":"10.31989/ffhd.v12i10.1011","DOIUrl":"https://doi.org/10.31989/ffhd.v12i10.1011","url":null,"abstract":"Background: The research aims to propose a new potential role for the olive pits as new functional foods for supporting human nutrition, health and wellbeing. The experimental research has been focused on developing a new method to suitably process the by-products of table olives (olive pits) and investigating the health-related and nutritional components of the final products.Methods: A new methodology of processing the olive pit by-product to successfully resume the edible part of the pit interior, has been developed (as showed below): In the final form of the processed olive pit, a detailed identification and determination of specific phenolic compounds with pharmacological interest was developed with a high-performance liquid chromatography- photodiode array detector (HPLC-DAD). Antioxidant activity was also evaluated with DPPH free radical scavenging assay. Other health-related nutritional parameters were also investigated, with an emphasis on fatty acid profile analysis, dietary fiber and protein concentration. Microbiological quality of the final products were also investigated. Results: Results showed that in the processed form of the olive pits, total bioactive phenolic content was found in significant levels, reaching an 8-25-fold higher concentration than the usual phenolic content of extra virgin olive oil. The quantitative determination showed that the principal biophenol determined was hydroxytyrosol, followed by tyrosol. DPPH analysis presented a high antioxidant activity, whilst the product presented considerable contents of monosaturated fatty acids, especially oleic acid, plant proteins and dietary fibers. Microbiological quality of the product was efficient in all samples tested. Conclusions: After suitable processing, the by-products of the olive pits can be considered as a valuable source of bioactive phenolic compounds with strong antioxidant activity, as well as a good source of monosaturated fatty acids, oleic acid, plant proteins and dietary fibers. Overall, the olive pits could be reconsidered as a functional food or matrix with a promising potential for pharmaceutical, nutritional and cosmetic applications.Keywords: olives; pits; phenols; antioxidants; monosaturated fatty acids; oleic acid; functional foods; by-products","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46812582","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 : 2022-10-31DOI: 10.31989/ffhd.v12i10.985
Noha M. Almoraie, Najlaa M. Aljefreea, M. A. Althaiban, M. Hanbazaza, Huda Wazzan, I. Shatwan
Introduction: The juice of Hibiscus sabdariffa Linn is commonly used as a traditional medicine for hypertension, pyrexia, and mood improvement. This study aimed to examine the effect of hibiscus juice on the mood states of healthy Saudi adults. Methods: A total of 32 healthy adults were asked to complete a questionnaire and were subsequently provided with 250 mL of prepared hibiscus juice to drink daily for 1 week. The participants were instructed to answer the Beck Depression Inventory before and after 1 week of drinking the hibiscus juice daily. Results: The results indicated a significantly positive change in the participants’ daily mood after 1 week of drinking 250 mL of hibiscus juice daily. Drinking hibiscus juice enhanced mood status by increasing relaxation and decreasing fear of the future and heart palpitations in most participants. Furthermore, it increased the consumption of caffeinated drinks. However, drinking hibiscus juice had no effect on the number of meals consumed. Conclusion: Drinking hibiscus juice had significant beneficial effects on mood. These results may be useful for future public health recommendations, especially among young adults and children. Further studies with larger sample sizes and longer experimental durations are needed to confirm and generalise these findings.Keywords: Mood Improvement, Cognitive, Hibiscus, Saudi Arabia, Adults
{"title":"The Effect of Roselle (Hibiscus) Juice on Mood Improvement in Healthy Adults","authors":"Noha M. Almoraie, Najlaa M. Aljefreea, M. A. Althaiban, M. Hanbazaza, Huda Wazzan, I. Shatwan","doi":"10.31989/ffhd.v12i10.985","DOIUrl":"https://doi.org/10.31989/ffhd.v12i10.985","url":null,"abstract":"Introduction: The juice of Hibiscus sabdariffa Linn is commonly used as a traditional medicine for hypertension, pyrexia, and mood improvement. This study aimed to examine the effect of hibiscus juice on the mood states of healthy Saudi adults. Methods: A total of 32 healthy adults were asked to complete a questionnaire and were subsequently provided with 250 mL of prepared hibiscus juice to drink daily for 1 week. The participants were instructed to answer the Beck Depression Inventory before and after 1 week of drinking the hibiscus juice daily. Results: The results indicated a significantly positive change in the participants’ daily mood after 1 week of drinking 250 mL of hibiscus juice daily. Drinking hibiscus juice enhanced mood status by increasing relaxation and decreasing fear of the future and heart palpitations in most participants. Furthermore, it increased the consumption of caffeinated drinks. However, drinking hibiscus juice had no effect on the number of meals consumed. Conclusion: Drinking hibiscus juice had significant beneficial effects on mood. These results may be useful for future public health recommendations, especially among young adults and children. Further studies with larger sample sizes and longer experimental durations are needed to confirm and generalise these findings.Keywords: Mood Improvement, Cognitive, Hibiscus, Saudi Arabia, Adults","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49119639","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 : 2022-10-21DOI: 10.31989/ffhd.v12i10.1003
R. Yargatti, Arti Muley
Sucrose in its various forms has become an important part of our daily intake. Apart from sweetness, it also provides structure, and stability and plays important role in the appearance of the final product. Sucrose is widely used in the production of sweets, desserts, and beverages, however, the various effects of high consumption of sucrose, such as obesity, type 2 diabetes, and cardiometabolic disorders are of concern. Thus, in the present review, we have tried to summarize the usability of an alternative to sucrose. We explore the possibility of Agave, a native plant from Mexico, and its by-products (Agumiel, Agave syrup, etc) as a healthy alternative to sucrose in the food industry in this paper. This study uses Google scholar to review the history, properties, production, regulations, studies, and commercial adaptation of Agave in different food products. Chemical, physical, and biological properties are explored of the two most widely used varieties (Agave Tequilana & Agave Salmiana). The findings indicate that Agave has a long consumption history. Though the production is being regulated by the Mexican government, adulteration and fake labels are a concern. Recent animal studies have proved its safety, while long-term human benefits could be the scope of future studies. The authors conclude that Agave has good potential to replace sucrose shortly although long-term health benefits need acute exploration for it to be a suitable substitute for sucrose in order to reduce the risk of diet-related disorders.Keywords: Agave; Natural sweeteners; Sucrose replacement; commercialization; New product development.
{"title":"Agave syrup as a replacement for sucrose: An exploratory review","authors":"R. Yargatti, Arti Muley","doi":"10.31989/ffhd.v12i10.1003","DOIUrl":"https://doi.org/10.31989/ffhd.v12i10.1003","url":null,"abstract":"Sucrose in its various forms has become an important part of our daily intake. Apart from sweetness, it also provides structure, and stability and plays important role in the appearance of the final product. Sucrose is widely used in the production of sweets, desserts, and beverages, however, the various effects of high consumption of sucrose, such as obesity, type 2 diabetes, and cardiometabolic disorders are of concern. Thus, in the present review, we have tried to summarize the usability of an alternative to sucrose. We explore the possibility of Agave, a native plant from Mexico, and its by-products (Agumiel, Agave syrup, etc) as a healthy alternative to sucrose in the food industry in this paper. This study uses Google scholar to review the history, properties, production, regulations, studies, and commercial adaptation of Agave in different food products. Chemical, physical, and biological properties are explored of the two most widely used varieties (Agave Tequilana & Agave Salmiana). The findings indicate that Agave has a long consumption history. Though the production is being regulated by the Mexican government, adulteration and fake labels are a concern. Recent animal studies have proved its safety, while long-term human benefits could be the scope of future studies. The authors conclude that Agave has good potential to replace sucrose shortly although long-term health benefits need acute exploration for it to be a suitable substitute for sucrose in order to reduce the risk of diet-related disorders.Keywords: Agave; Natural sweeteners; Sucrose replacement; commercialization; New product development.","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47417926","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 : 2022-10-19DOI: 10.31989/ffhd.v12i10.996
S. Hadi, Firas R. Jameel, Mohammed Majid Hamid
Background: Plant foods, as functional foods, provide not only the essential nutrients needed to sustain life but also low-energy foods for health promotion and disease prevention, the burger, made of several types of meat, contains soy and oats in varying proportions to enhance its chemical and physical properties, as well as to test the efficacy of soy and oat flour as fat alternatives.Objective: The goal of this study was to conduct chemical and physical analyses to Calculation of proportions to determine whether use this type of hamburger Fast food energy reduction might be used for the manufacturing of low- fat beef burgers, the treatment of obesity and autism,Materials and Methods: For both oats and soybeans, there were three burger treatments made of beef, chicken, and lamb, with a ratio of 5, 10, and 15% of each utilized to construct the model items. The meat fillers and fine fat were blended in a grinder. The Burger sample weight was 75 g and kept chilled on 40C for 24 hours.Results: The burger fillers which contain 10% oats and 10% soy and 5%, 15% ratios, respectively, made improvement in the chemical qualities notably with beef and lamb, respectively, while improving physical properties especially with beef and lamb.Conclusion: Low fat and high fiber kofta meat can be made using oat flour with an 8.0% oat flour and 0.5% carrageenan, with little negative impact on its physicochemical and sensory properties.Keywords: Meat, chemical, physical, Burgers, Oats, Soybean, functional foods.
{"title":"Effect of substituting oats and soybeans on the physicochemical composition of burgers and obtaining functional foods","authors":"S. Hadi, Firas R. Jameel, Mohammed Majid Hamid","doi":"10.31989/ffhd.v12i10.996","DOIUrl":"https://doi.org/10.31989/ffhd.v12i10.996","url":null,"abstract":"Background: Plant foods, as functional foods, provide not only the essential nutrients needed to sustain life but also low-energy foods for health promotion and disease prevention, the burger, made of several types of meat, contains soy and oats in varying proportions to enhance its chemical and physical properties, as well as to test the efficacy of soy and oat flour as fat alternatives.Objective: The goal of this study was to conduct chemical and physical analyses to Calculation of proportions to determine whether use this type of hamburger Fast food energy reduction might be used for the manufacturing of low- fat beef burgers, the treatment of obesity and autism,Materials and Methods: For both oats and soybeans, there were three burger treatments made of beef, chicken, and lamb, with a ratio of 5, 10, and 15% of each utilized to construct the model items. The meat fillers and fine fat were blended in a grinder. The Burger sample weight was 75 g and kept chilled on 40C for 24 hours.Results: The burger fillers which contain 10% oats and 10% soy and 5%, 15% ratios, respectively, made improvement in the chemical qualities notably with beef and lamb, respectively, while improving physical properties especially with beef and lamb.Conclusion: Low fat and high fiber kofta meat can be made using oat flour with an 8.0% oat flour and 0.5% carrageenan, with little negative impact on its physicochemical and sensory properties.Keywords: Meat, chemical, physical, Burgers, Oats, Soybean, functional foods.","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47629546","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 : 2022-10-07DOI: 10.31989/ffhd.v12i10.976
V. Ndolo, Margaret Maoni, Bonface Mwamatope, D. Tembo
Background: Plant foods, as functional foods, provide not only the essential nutrients needed to sustain life, but also bioactive compounds (phytochemicals) for health promotion and disease prevention.Objective of the study: The aim of this research was to screen phytochemicals in commonly consumed fruits and vegetables in Malawi. The effect of processing vegetables on phytochemicals was also evaluated.Methods: The potential of some commonly consumed fruits and vegetables in their raw and cooked forms as natural source of phytochemicals was evaluated in both aqueous and methanol extracts. These fruits and vegetables were screened for alkaloids, saponin, tannins, flavonoids, quinones, coumarins, terpenoids, steroids, glycosides and anthocyanins, total flavonoids content (TFC) and total phenol content (TPC) using standard procedures. TPC and TFC were also analyzed using spectrophotometric methods.Results: Almost all the phytochemicals screened were found in some of the studied fruits and vegetables, with indigenous fruits and vegetables having the most, except for glycosides and anthocyanins. TPC in fruits ranged from 715.08mgGAE/g to 21,119.66mgGAE/g, while TFC ranged from 44.10mgQE/g to 434.74mgQE/g in vegetables. TPC of uncooked vegetables ranged from 522.22 mgGAE/g (pumpkin leaves) to 33, 684.66 mgGAE/g (ntoriro), while in cooked vegetables it ranged from 135.93 mgQE/g (bonongwe) to 6817.86 mgQE/g (chisoso). Overall, indigenous vegetables showed higher TPC values in comparison to exotic vegetables. It was also observed that processing of vegetables affected total phenolic compounds differently. In some vegetables, TPC values increased with cooking (pumpkin leaves, bonongwe and chisoso), while in others (cabbage, Chinese and rape) it decreased.Conclusions: The results show that fruits and vegetables can serve as a cheap source of natural antioxidants that could help fight non-communicable diseases, such as hypertension, diabetes, and cancer. As might be expected, a single fruit or vegetable doesn’t contain all the necessary phytochemicals. Therefore, an intake of a mixture of fruits and vegetables is recommended for maximum benefit as functional foods.Keywords: Phytochemicals, fruits, vegetables, total phenolic content, non-communicable diseases
{"title":"Phytochemicals in commonly consumed foods in malawian diets","authors":"V. Ndolo, Margaret Maoni, Bonface Mwamatope, D. Tembo","doi":"10.31989/ffhd.v12i10.976","DOIUrl":"https://doi.org/10.31989/ffhd.v12i10.976","url":null,"abstract":"Background: Plant foods, as functional foods, provide not only the essential nutrients needed to sustain life, but also bioactive compounds (phytochemicals) for health promotion and disease prevention.Objective of the study: The aim of this research was to screen phytochemicals in commonly consumed fruits and vegetables in Malawi. The effect of processing vegetables on phytochemicals was also evaluated.Methods: The potential of some commonly consumed fruits and vegetables in their raw and cooked forms as natural source of phytochemicals was evaluated in both aqueous and methanol extracts. These fruits and vegetables were screened for alkaloids, saponin, tannins, flavonoids, quinones, coumarins, terpenoids, steroids, glycosides and anthocyanins, total flavonoids content (TFC) and total phenol content (TPC) using standard procedures. TPC and TFC were also analyzed using spectrophotometric methods.Results: Almost all the phytochemicals screened were found in some of the studied fruits and vegetables, with indigenous fruits and vegetables having the most, except for glycosides and anthocyanins. TPC in fruits ranged from 715.08mgGAE/g to 21,119.66mgGAE/g, while TFC ranged from 44.10mgQE/g to 434.74mgQE/g in vegetables. TPC of uncooked vegetables ranged from 522.22 mgGAE/g (pumpkin leaves) to 33, 684.66 mgGAE/g (ntoriro), while in cooked vegetables it ranged from 135.93 mgQE/g (bonongwe) to 6817.86 mgQE/g (chisoso). Overall, indigenous vegetables showed higher TPC values in comparison to exotic vegetables. It was also observed that processing of vegetables affected total phenolic compounds differently. In some vegetables, TPC values increased with cooking (pumpkin leaves, bonongwe and chisoso), while in others (cabbage, Chinese and rape) it decreased.Conclusions: The results show that fruits and vegetables can serve as a cheap source of natural antioxidants that could help fight non-communicable diseases, such as hypertension, diabetes, and cancer. As might be expected, a single fruit or vegetable doesn’t contain all the necessary phytochemicals. Therefore, an intake of a mixture of fruits and vegetables is recommended for maximum benefit as functional foods.Keywords: Phytochemicals, fruits, vegetables, total phenolic content, non-communicable diseases","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44146411","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：