Plant Foods for Human Nutrition最新文献

Current drugs for Alzheimer's disease (AD) have limited efficacy and often cause adverse side effects. Burdock leaves, known for their heat-clearing and anti-inflammatory properties, can be consumed as a vegetable or brewed into tea. According to traditional Chinese medicine, heat-clearing and anti-inflammatory strategies are considered beneficial for the treatment of AD. Nevertheless, it remains unclear whether burdock leaves have neuroprotective effects or can alleviate neuroinflammation to delay AD progression. Herein, we found that the decline in learning and memory, as well as cognitive impairments in AD model rats, were significantly improved following burdock leaf intervention. Notably, the medium- and high-dose groups showed superior therapeutic outcomes compared to the low-dose group. Histopathological analysis of rat hippocampal tissue revealed that burdock leaves mitigated hippocampal lesions, neuronal loss, pathological amyloid β-protein accumulation, and abnormal phosphorylation of the microtubule-associated Tau protein. Metabolomics studies identified the tricarboxylic acid (TCA) cycle as a key metabolic pathway modulated by burdock leaves in AD regulation. Western blot analysis revealed that the therapeutic effects of burdock leaves may be mediated through the suppression of the STAT3/NF-κB signaling pathway and downregulation of inflammatory protein expression. Of note, the present study uncovered that burdock leaves could delay AD progression by ameliorating metabolic dysregulation and inhibiting STAT3/NF-κB-mediated inflammatory pathways, positioning them as a promising candidate for further exploration in AD therapeutics.

Type 2 diabetes mellitus (T2DM) is a metabolic condition marked by persistent hyperglycemia, which arises from insulin resistance and impaired pancreatic β-cell function. In folk medicine, Amaranthus hybridus leaves are utilized for the management of diabetes, and previous studies on its ethanolic extract and ethyl acetate fraction have validated this ethnomedicinal claim. The side effects and poor adherence associated with conventional antidiabetic drugs highlight the need for alternative, diet-based therapies to enhance compliance and improve T2DM management. This study evaluated the effects of an Amaranthus hybridus leaf-based diet (AHLBD) on a diabetic rat model induced by a high-fat diet and streptozotocin (35 mg/kg b.w). For four weeks, six groups (A-F) received specific treatments: the non-diabetic control group (distilled water), diabetic control (distilled water), metformin-treated group (100 mg/kg b.w), and AHLBD groups receiving 5%, 10%, and 20% inclusion levels, respectively. A significant improvement (p < 0.05) in glycemic level, hepatic glycogen, HOMA-IR, glycosylated hemoglobin, plasma insulin, and HOMA-β cell function was observed following treatment with AHLBD. (p < 0.05) (p < 0.05) . Notably, the 10% AHLBD group exhibited comparable effects to those observed in the metformin-treated and control groups. The study concludes that a 10% AHLBD demonstrated superior antidiabetic potential and may serve as a promising functional food for T2DM therapy.

Oat β-glucans are recognised for their health-promoting effects, particularly in reducing cholesterol and controlling glycaemia. However, limited data exist on the compositional and rheological properties of β-glucan-enriched ingredients obtained from Chilean oats. This study aimed to characterise two powdered β-glucan-rich ingredients: BG10 (10.21% β-glucan content) and BG15 (15.33% β-glucan content) and evaluate their effects on wheat dough properties. BG10 and BG15, ingredients from Chilean oats, were analysed for proximate composition and carbohydrate content, including β-glucans, dietary fiber, and resistant starch. Physical characterisation included colour parameters, β-glucan molecular weight, and glass transition temperature (Tg). Wheat doughs with 2 and 9% substitution levels of BG10 and BG15 were tested using alveography, mixography/farinography, and rheofermentation. BG10 and BG15 showed significant differences (P ≤ 0.05) in most compositional and physical parameters, except for ash and total dietary fiber. Both ingredients had high β-glucan molecular weights (> 3000 kDa), suggesting favourable bioactivity. BG10 exhibited two Tg values, while BG15 showed none. Colour differences may influence on the food product appearance. Rheological tests indicated that dough behaviour depends, as well of the flour substitution level, on both chemical composition and physical traits from BG10 and BG15, such as its hydration capacity and molecular structure. BG10 and BG15 offer potential as functional food ingredients obtained from Chilean oats. Their differing nutritional and physical properties must be considered in food product formulation to optimise dough structure and processing performance, especially in health-oriented wheat-based foods.

In Jujuy, Argentina, there is a wide races of native Andean maize. Although these races are highly valued as a staple food, the full nutritional and functional potential of its pigmented races remains largely underutilized and underexplored. The objective of this study was to characterize whole grain maize flours from three pigmented maize races (Purple, Red, and Garrapata) for their nutritional composition and antioxidant and technofunctional properties. Proximal composition was determined by AOAC methods, minerals by Atomic Absorption Spectrometry (AAS), and phenolic compounds/anthocyanins by spectrophotometry. Technofunctional properties were evaluated using the Rapid Visco Analyser (RVA). Results showed that Red maize flour had the highest protein (12.89 ± 0.06%) and lipid (5.86 ± 0.09%) content. The flours from the Garrapata race stood out for their content of macrominerals K, P, and Mg. The Purple race stood out for its high content of polyphenols (1450 ± 131 mg GAE/100 g), anthocyanins (310.7 ± 2.96 mg CGE/100 g) and total flavonoids (2241.12 mg QE/100 g) and high antioxidant activity, in DPPH (37.06 ± 0.60% inhibition), ABTS (184.03 ± 0.60 µmol TE/g sample) and FRAP (7.59 ± 0.54 µmol AA/g sample). The Garrapata and Purple races have high peak viscosity and low pasting temperature, making them suitable for use in pasta and baked goods. Conversely, Red maize flour, due to its low breakdown and setback viscosity, could be added as an ingredient to improve the stability of sauces and purees. The results demonstrate that these three races are valuable not only as staple foods but also as functional ingredients with specific applications, highlighting the importance of valorizing regional agricultural biodiversity.

Lycopene is an important carotenoid in human diet with strong antioxidant power and other bioactive functions. As it is sourced from fruits and vegetables, this phytochemical is bound to interact with food components as it is absorbed and metabolized in the organism. Understanding the nature and implications of such interactions is crucial for the prevention of chronic diseases, accurate dietary recommendations and the development of new functional foods, supplements and nutraceuticals. In this review, we explore and discuss current literature on the synergistic effects derived from the combination of lycopene with food phytochemicals, micronutrients and macronutrients. Here, we have focused on peer-reviewed data of in vitro and in vivo studies that brings insights regarding the biochemical mechanisms and health implications of the synergy resulting from the positive interaction between lycopene and food components. We also added some food for thought regarding future research on the matter and a disclosure about the limitations of the review.

Protein and active compounds play a key role in maintaining human health as functional nutrients and as tools in structuring enhanced food products quality. This study explored the potentials of novel quinoa protein isolate nanoparticles (QPI-NPS) loaded with spirulina ethanol extract (SE) with different concentrations (0.2, 0.4, and 0.6%), and its impact on enhanced properties assessing; chemical, physical, functional and sensory attributes of set yoghurt on time intervals up to 21 days of cold storage. Characterization of the (QPI-NPS) using dynamic light scattering (DLS) revealed particle sizes ranging from 219.90 to 720.40 nm and the polydispersity indices (PDI) was between 0.270 and 0.386, with transmission electron microscopy (TEM) defining nanoparticle microstructure formation. Encapsulation efficiency reached a maximum of 89.75%. High-Performance Liquid Chromatography (HPLC) analysis identified gallic acid, chlorogenic acid, catechin, methyl gallate, naringenin, and quercetin as dominant phenolic compounds in SE and quinoa flour (QF). Results indicated that incorporating 0.4% spirulina extract quinoa protein isolate nanoparticles (SE-QPI-NPS) optimized particle size, stability, homogeneity, and encapsulation efficiency. The QPI-NPS fortification resulted enhanced the fortified yoghurt chemical, viscosity, antioxidant potentials and sensory attributes. This study highlights the promising applications of novel QPI-NPS as a delivery vehicle for spirulina extract, improving the functionality and consumer acceptability of functional food products.

Bioactive compounds are plant metabolites with antioxidant and therapeutic properties. This study compares the biochemical and mineral profiles of purple and yellow passion fruit genotypes from North-eastern India. The purple variety exhibited higher total phenolic content (646.04 mg GAE/100 g), carotenoids (0.98 mg/100 g), anthocyanins (213.85 mg/100 g), and antioxidant activity (66.50%) than the yellow genotype (195.54 mg GAE/100 g, 0.79 mg/100 g, 30.55 mg/100 g, and 59.03%, respectively). Conversely, yellow passion fruit had higher vitamin C (326.61 mg/100 g) and flavonoid content (143.55 mg/100 g) than purple (130.64 mg/100 g and 120.60 mg/100 g, respectively). LC-MS/MS profiling identified benzoic acid as the dominant organic acid in both, with luteolin (54.67 µg/g) being higher in purple and naringenin (39.03 µg/g) in yellow fruit. Amino acid profiling revealed serine (5.31 mg/g) as dominant in purple and glutamic acid (6.83 mg/g) in yellow. Mineral analysis indicated considerably higher zinc in yellow (71.25 ppm) as compared to purple (35.04 ppm). These results highlight genotype-specific nutritional richness, supporting the potential of passion fruit for functional food and nutraceutical applications.

Quelites are plants whose leaves, tender stems, and, occasionally, immature inflorescences are consumed as cooked vegetables. The objective of this study was to analyze the nutritional properties and the effect of heat treatment on I. dumosa leaves collected in the spring and fall of two consecutive years to evaluate the stability of their nutraceutical potential. Significant amounts of crude fiber (14.73%), protein (4.26%), Fe, P, Mn, and Cu (52.26, 922.04, 5.41, and 2.18 mg·100 g^- 1, respectively) were discovered, which is greater in value than those of similar quelites, such as purslane and quintoniles. The nutraceutical potential of I. dumosa was not affected by the heat treatment. However, it was affected by the harvest season, as differences in phenolic content and antioxidant capacity were observed between harvest years. Consequently, the integration of I. dumosa into the human diet is advocated, given that, in addition to its nutritional contribution, heat treatment does not alter its antioxidant capacity. This study constitutes the first report on I. dumosa and aims to highlight its nutritional properties and promote its conservation and consumption.