Plant Foods for Human Nutrition最新文献

Natural products have acquired prominence in scientific study and medicine owing to their increasing significance in the treatment of human ailments. Manihot esculenta Crantz (cassava) is a fundamental agricultural food crop, widely utilized for its starchy tubers. Cassava leaves are rich in essential components such as calcium, iron, protein, and vitamins A, B, C and K. The leaves have several secondary metabolites, including alkaloids, tannins, and flavonoids, which exhibit anti-inflammatory, antibacterial, anti-diabetic, and immune-modulatory properties. These secondary metabolites may safeguard cells against oxidative stress, chronic diseases, viral ailments, cardiovascular conditions, and specific cancer kinds. These bioactive compounds play a vital role in mitigating oxidative stress, chronic inflammation, and immune dysregulation-key factors implicated in cancer initiation and progression-thus warranting comprehensive investigation of cassava leaves within this framework. Despite their rich phytochemical composition, the nutritional and medicinal significance of cassava leaves remains underexplored. This review aims to summarize the phytochemical constituents of cassava leaves and elucidate their potential health-promoting translational values and anticancer properties. By integrating in vitro, in vivo, and clinical evidence, the review highlights the molecular mechanisms of cassava leaf phytochemicals underlying their anticancer effects and discusses translational implications, existing research gaps, and future directions for experimental and clinical studies.

Pearl millet (Pennisetum glaucum), a vital cereal crop widely cultivated in the arid and semi-arid regions due to its remarkable tolerance to drought, high temperature, and poor soil fertility. More prominently, these grains are rich in carbohydrates and high proportion of starch, which tends to sediment when the grain extract is prepared in liquid food forms. To address this stability issue, various processing techniques and additives have been explored, among which High-Pressure Microfluidization (HPMF), an efficient hydrothermal-mechanical method capable of inducing controlled structural modifications. Moreover, by employing this technique, the present study was primarily directed toward investigating the impact of HPMF on the physical stability of pearl millet extract, with emphasis on assessing its resistance to phase separation, sedimentation, and structural degradation during storage. Typically, the optimized malting conditions were standardized as soaking at 35 °C for 12 h, followed by sprouting at 30 °C for 2 days, and then drying at 48 °C for 8 h. Further, nisin was incorporated at three concentrations (10,25 and 50 ppm), extending its shelf life to 12 days. Subsequently, soy protein was added at 6, 8 and 10% levels, and the samples were subjected to microfluidization at four pressures viz., 10,000, 15,000, 20,000 and 25,000 psi (68.95, 103.43, 137.90 and 172.38 MPa) for one and five cycles. As a result, the combination of 8% soy protein with 25,000 psi (172.38 MPa) for five cycles yielded the lowest sedimentation rate, maintaining physical stability for 12 days. Meanwhile, the treated samples exhibited pH 7.0, titratable acidity 0.16, viscosity 26.32 and TSS 15 °Brix. Collectively, these findings confirmed that the synergistic application of HPMF and Soy Protein Isolate (SPI) fortification markedly enhances the stability of pearl millet extract, offering a promising strategy for formulating shelf-stable and value-added millet beverages/products. Overall, this approach offers promising potential for the development of shelf-stable, ready-to-drink millet-based beverages, catering to the growing demand for nutritious and sustainable plant-based alternatives.

Hypertension, a major risk factor for cardiovascular disease, is largely regulated by the renin-angiotensin system (RAS). This study evaluates the multitarget potential of three amaranth-derived peptides -SFNLPILR, FNLPILR, and AFEDGFEWVSFK- previously identified as renin inhibitors. We assessed their ability to inhibit angiotensin-converting enzyme (ACE), modulate ACE2 activity, and their bioavailability. In vitro assays demonstrated that SFNLPILR and FNLPILR are potent ACE inhibitors (IC₅₀ = 0.075 and 0.055 mM, respectively), with selective or minimal modulation of ACE2 enzymatic activity. Bioinformatic analysis identified encrypted bioactive motifs with known ACE -inhibitory activity within their sequences. Molecular docking revealed that both peptides interact with ACE's catalytic residues through the LR motif. Additionally, transepithelial transport studies using Caco-2 monolayers confirmed that peptide fragments can cross the intestinal barrier. These findings position SFNLPILR and FNLPILR as promising multifunctional candidates for the development of functional foods aimed at reducing hypertension risk via RAS modulation.

This review emphasizes significance of Vitamin C as an essential water-soluble antioxidant found in fruit juices and reviews its sensitivity to heat throughout processing. The goal of this review is to integrate current knowledge regarding the variables impacting Vitamin C stability and to assess non-thermal processing technologies as substitutes for traditional heat treatments. Heat processing, though effective in microbial safety, generally results in a 50-70% reduction in natural Vitamin C levels. Recent research shows that non-thermal technologies like pulsed electric field, high-pressure processing, pulsed light, ultrasonication, ultraviolet, and cold plasma deliver better Vitamin C yields often more than 90% without compromising the natural flavor, color, and nutritional integrity of fruit juices. For example, pineapple juice treated with pulsed light retained 71% Vit C against 41% through thermal pasteurization, and cold plasma-treated tomato juice retained up to 95%. Together, these non-thermal technologies provide a promising way to ensure the nutritional integrity and sensory properties of fruit juices. Future research should aim at optimizing hurdle technology for industrial applications, allowing for energy-efficient, safe, and nutrient-preserving processing of fruit beverages.

Evaluating mineral bioaccessibility in plant-based foods is essential to assess their real nutritional value. Hummus, a legume-based preparation widely consumed and culturally accepted, is a promising vehicle to enhance mineral intake, yet little is known about its micronutrient bioaccessibility. This study evaluated the mineral composition and in vitro bioaccessibility of iron (Fe), zinc (Zn), and calcium (Ca) in hummus prepared from whole brown lentil flour (BH), dehulled brown lentil flour (DBH), and dehulled Turkish red lentil flour (DTH). Potential modulators including phytic acid, total phenolic compounds, dietary fiber, and ascorbic acid were also analysed. Although dehulled flours contained lower Fe and Ca contents, hummus prepared from them showed significantly higher Fe and Ca bioaccessibility compared with BH. This improvement appears to be associated with the reduction in phenolic compounds, despite similar phytic acid levels. In contrast, Zn bioaccessibility was greater in DBH and BH (≈ 20%) than in DTH (15%), likely reflecting varietal differences. Phytic acid: mineral molar ratios were included to estimate the inhibitory potential of phytic acid toward Ca, Fe, and Zn. However, these ratios did not consistently predict mineral bioaccessibility, whereas the ascorbic acid: Fe ratio correlated positively with Fe bioaccessibility. A 250 g portion of hummus contributed modest amounts of minerals relative to daily requirements: DTH provided the highest Fe (0.60 mg), while DBH contributed slightly more Ca (≈ 7.1 mg) and Zn (0.6 mg). Overall, lentil hummus can be considered a food capable of reasonably improving Fe and Zn intake in plant-based diets.

In the present study, we investigated the protective effects of arginyl-fructosyl-glucose (AFG), a major Maillard reaction product naturally formed during red ginseng processing, against methylglyoxal (MG)-induced insulin resistance in HepG2 cells. HepG2 cells were exposed to 1 mM MG to induce insulin resistance, and co-treated with various concentrations of AFG. Glucose uptake, intracellular ROS, and the expression of insulin- and antioxidant-related proteins were evaluated. AFG exhibited no cytotoxicity at concentrations ranging from 6.25 to 200 µM. In the 2-NBDG glucose uptake assay, treatment with 1 mM MG markedly reduced glucose uptake and induced insulin resistance, whereas co-treatment with AFG significantly improved glucose uptake. Moreover, DCFH-DA fluorescence analysis showed that AFG attenuated MG-induced oxidative stress. Western blot analysis further revealed that AFG upregulated SIRT1, PI3K, and PPARγ expression, leading to Akt phosphorylation, GLUT2 translocation to the cell membrane, and Nrf2 nuclear translocation. In addition, AFG suppressed TNF-α expression, thereby mitigating MG-induced oxidative damage. Collectively, these findings suggest that AFG, a bioactive component of Korean red ginseng, alleviates oxidative stress and improves glucose metabolism in MG-exposed HepG2 cells, highlighting its potential as a functional food ingredient for supporting metabolic health.

This study aims to characterize the chemical, functional, color, and morphological properties of different quinoa (Chenopodium quinoa Willd) varieties from the Andean region of northern Argentina. The nutritional composition, including dietary fiber, was analyzed using AOAC methods; antioxidant activities were assessed with DPPH, ABTS, and FRAP assays. Functional properties such as water absorption index (WAI), water solubility index (WSI), and swelling power (SP) were also determined. Additionally, digital image analysis via laser confocal microscopy was employed to evaluate morphometric parameters like area, perimeter, Feret's diameter, circularity, roundness, aspect ratio, and solidity. The results showed statistically significant differences (p < 0.05) among quinoa samples linked to the variety. Among the evaluated parameters, the color component a* exhibited the greatest coefficient of variation (71.54%), followed by WSI (41.58%) and insoluble fiber content (23.50%), indicating high relative variability in functional and compositional properties. Total polyphenol content ranged from 2.13 to 4.02 mg Gallic Acid Equivalents (GAE)/ g, while total flavonoids ranged from 0.32 to 0.74 mg Quercetin Equivalents (EQ)/ g. Antioxidant activity varied significantly among samples, with mean IC₅₀ values for DPPH at 13.8 mg/mL, and for ABTS and FRAP at 2.11 and 5.3 mg Trolox Equivalents/ g sample, respectively. The first two factors (F1 and F2) of principal component analysis (PCA) explained 58% of the total data variability. Variables most influential for differentiation included antioxidants, color, and nutritional parameters. The variables used in the analysis enabled the grouping and differentiation of the samples, with contributions from morphological, color, compositional, and antioxidant parameters.

Regular consumption of pomegranate, a polyphenol-rich fruit, is associated with multiple health benefits. As polyphenols reach the colon, they interact with the gut microbiota, influencing both its composition and metabolic activity. This study investigated the impact of a one-week supplementation with two doses of the commercial pomegranate extract Oxylent^® (1.3 and 2.6 g/day) on gut microbiota and metabolite production using the SHIME^® system. Bacterial metabolite production, including short-chain fatty acids (SCFA), urolithins, succinate, and lactate, was assessed using chromatographic and enzymatic assays. The bacterial composition across colonic sections, represented by different fermenters in the SHIME, was investigated using 16 S rRNA amplicon sequencing. Pomegranate extract did not significantly alter SCFA or succinate levels, but reduced L- and D-lactate in the transverse colon; the higher dose (2.6 g/day) also decreased D-lactate in the ascending colon. Microbiota profiling revealed a higher bacterial diversity following pomegranate extract supplementation. However, Prevotella abundance decreased in the ascending and transverse colonic sections, potentially explaining the reduced propionate levels observed in the transverse colon with 2.6 g/day of pomegranate extract. Interestingly, contrasting effects were noted for Mitsuokella genus, which decreased in the descending colon at 1.3 g/day but increased at 2.6 g/day in the transverse and descending colons. Furthermore, the higher dose reduced Enterocloster abundance in the descending colon. Overall, Oxylent^® pomegranate extract influenced both microbial composition and metabolite production, particularly taxa associated with health-related metabolites. These results highlight the potential of pomegranate compounds to beneficially influence the gut microbiota, supporting their role in promoting intestinal health.

Sarcomphalus mistol Griseb. (Rhamnaceae) is a fruit from a native tree, traditionally consumed by indigenous and rural communities in the Gran Chaco region. However, its nutritional value remains largely unexplored. This study analyzed mistol fruits and their derived value-added products, focusing on physicochemical composition, total phenolic content (TPC), and antioxidant capacity (ABTS). The fresh fruit (pulp and peel) had high levels of carbohydrates (43 g/100 g), dietary fibre (2.12 g/100 g) and minerals (Ca 105 mg/100 g, Mg 58.6 mg/100 g), as well as the highest phenolic content (682 mg GAE/100 g), with antioxidant potential (71.2 µM TEAC/g). Mistol marmalade had a higher energy density (249 kcal/100 g) and sugar content (60 g/100 g), but a significantly lower phenolic content (229 mg GAE/100 g) and antioxidant potential (4.5 µM TEAC/g), reflecting losses from thermal processing. The mistol-peanut-based beverage had a low energy value (59 kcal/100 g). Its lipid profile was dominated by oleic acid (81.4% Monounsaturated Fatty Acid - MUFA), which supports its nutritional benefits and oxidative stability. Overall, mistol is a nutrient and TPC-rich native fruit with cultural significance and versatility in food processing. Incorporating mistol fruit into innovative food formulations-particularly plant-based beverages-can create opportunities to diversify diets, promote functional food development, and strengthen the sustainable bioeconomy in the Gran Chaco region.

Berberis microphylla G Forst, commonly known as Calafate, emerges as a remarkable fruit with significant potential due to its unique nutritional and bioactive profile. Native to the Patagonian regions of Chile and Argentina, this berry showcases impressive adaptability and versatility across various environmental conditions. Its rich composition, high in polyphenols, anthocyanins, and vitamin C, underpins its growing prominence in food and nutraceutical industries. The chemical profile of Calafate reveals substantial nutritional value, with notable concentrations of anthocyanins such as delphinidin-3-glucoside and petunidin-3-glucoside, which are associated with its antioxidant properties. Studies highlight the role of Calafate in reducing oxidative stress and obesity-related inflammation, showing potential protective effects against chronic diseases. In vitro studies support these findings, demonstrating Calafate`s ability to reduce inflammation, improve insulin sensitivity, and protect against neurodegenerative diseases and cancer. Research in animal models suggests that Calafate supplementation can enhance metabolic markers related to insulin sensitivity, glucose tolerance, and cardiovascular health. This review uniquely integrates nutritional, chemical, and preclinical evidence on Calafate, highlighting its potential as a functional food and nutraceutical source. At the same time, it underscores key gaps, most notably the lack of human clinical studies, the need for extract standardization, and limited knowledge on bioavailability and long-term safety, thereby outlining priorities for future research and clinical translation.