A. Kayode, Great O. Adebodun, Daniel I. Fabunmi, O. Kayode
Diabetes mellitus is a group of metabolic conditions characterized by elevated levels of blood glucose and it has become a very common disease among individuals in the world at large today. The rate of incidence of diabetes, even in Nigeria, has risen drastically over the years. Different forms of treatment have been tried and used over the years, including insulin therapy and the use of various medications, although some of these medications are accompanied by side effects. Diabetes mellitus and related conditions have been stated to be treated effectively with several natural products. Functional foods are being utilized to prevent and manage diabetes mellitus because they contain antioxidant, anti- inflammatory, and insulin sensitivity potentials. Since oxidative stress, inflammation, and insulin resistance are associated with this disease, these foods can be effective in managing the disease. This review aimed to explain the modes of action of some of these functional foods in managing diabetes.Keywords: Diabetes mellitus, management, functional foods, antioxidant, anti-inflammatory
{"title":"Role of functional foods in the management of diabetes mellitus: a concise review","authors":"A. Kayode, Great O. Adebodun, Daniel I. Fabunmi, O. Kayode","doi":"10.31989/bmp.v2i7.1132","DOIUrl":"https://doi.org/10.31989/bmp.v2i7.1132","url":null,"abstract":"Diabetes mellitus is a group of metabolic conditions characterized by elevated levels of blood glucose and it has become a very common disease among individuals in the world at large today. The rate of incidence of diabetes, even in Nigeria, has risen drastically over the years. Different forms of treatment have been tried and used over the years, including insulin therapy and the use of various medications, although some of these medications are accompanied by side effects. Diabetes mellitus and related conditions have been stated to be treated effectively with several natural products. Functional foods are being utilized to prevent and manage diabetes mellitus because they contain antioxidant, anti- inflammatory, and insulin sensitivity potentials. Since oxidative stress, inflammation, and insulin resistance are associated with this disease, these foods can be effective in managing the disease. This review aimed to explain the modes of action of some of these functional foods in managing diabetes.Keywords: Diabetes mellitus, management, functional foods, antioxidant, anti-inflammatory","PeriodicalId":402263,"journal":{"name":"Bioactive Molecules and Pharmaceuticals","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133690721","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}
Patrick Onen, Joel Kissa, Isaac Odokonyero, Emmanuel Esangu, Boniface Opio, Athony Asiimwe, Tonny Odongo, Temilola Basirat Jogunomi, Augastine Okwir, Eric Niringiyimana
Background:The consumption of has gained attention due to its ability to promote acute benefits such as improved attention, cognitive performance, reduction of fatigue, increased wakefulness, and analgesia. However, the result of caffeine consumption is a concern, it is important to inform consumers about the caffeine content and acidity levels of all non-alcoholic water-based beverages.Methods:The samples were sonicated and subjected to analysis by high-performance liquid chromatography-ultraviolet method and pH meter method for acidity content. Results: The highest concentration of caffeine was found in energy drink, ED; with 64.01±0.07 mg/L as compared to soft drinks, SD1; 20.20±0.02 mg/L, SD2; 23.14±0.08 mg/L, and SD3; 29.88±0.02 mg/L. All obtained concentrations were below the permissible levels for caffeine (200 mg/L) intake by the United States Food and Drug Administration. The study also showed that all the non-alcoholic beverages were acidic except bottled water in the sequence BW < ED < SD. The categorical range was bottled water; BW2; 8.01±0.03, BW1; 7.5±0.10, BW3; 7.5±0.11, BW4 6.85±1.38, and Energy drink; ED; 3.17±0.01, and finally, soft drinks; SD2; 2.82±0.02, SD1; 2.61±0.02, and SD3; 2.59±0.05. Conclusions: The results obtained in this study provide satisfactory information on the caffeine and acidity contents of the commonly consumed non-alcoholic water-based beverages in Banda, Kampala-Uganda. This in the future could pose serious health risks, since some individuals consume multiple servings of the drinks in a short time, which could result in intoxication/overdose.Keywords: caffeine, soft drinks, energy drinks, public health, Banda
{"title":"Caffeine content and acidity levels of some non-alcoholic water-based beverages sold in Banda zone, Kampala, Uganda","authors":"Patrick Onen, Joel Kissa, Isaac Odokonyero, Emmanuel Esangu, Boniface Opio, Athony Asiimwe, Tonny Odongo, Temilola Basirat Jogunomi, Augastine Okwir, Eric Niringiyimana","doi":"10.31989/bmp.v2i6.1109","DOIUrl":"https://doi.org/10.31989/bmp.v2i6.1109","url":null,"abstract":"Background:The consumption of has gained attention due to its ability to promote acute benefits such as improved attention, cognitive performance, reduction of fatigue, increased wakefulness, and analgesia. However, the result of caffeine consumption is a concern, it is important to inform consumers about the caffeine content and acidity levels of all non-alcoholic water-based beverages.Methods:The samples were sonicated and subjected to analysis by high-performance liquid chromatography-ultraviolet method and pH meter method for acidity content. Results: The highest concentration of caffeine was found in energy drink, ED; with 64.01±0.07 mg/L as compared to soft drinks, SD1; 20.20±0.02 mg/L, SD2; 23.14±0.08 mg/L, and SD3; 29.88±0.02 mg/L. All obtained concentrations were below the permissible levels for caffeine (200 mg/L) intake by the United States Food and Drug Administration. The study also showed that all the non-alcoholic beverages were acidic except bottled water in the sequence BW < ED < SD. The categorical range was bottled water; BW2; 8.01±0.03, BW1; 7.5±0.10, BW3; 7.5±0.11, BW4 6.85±1.38, and Energy drink; ED; 3.17±0.01, and finally, soft drinks; SD2; 2.82±0.02, SD1; 2.61±0.02, and SD3; 2.59±0.05. Conclusions: The results obtained in this study provide satisfactory information on the caffeine and acidity contents of the commonly consumed non-alcoholic water-based beverages in Banda, Kampala-Uganda. This in the future could pose serious health risks, since some individuals consume multiple servings of the drinks in a short time, which could result in intoxication/overdose.Keywords: caffeine, soft drinks, energy drinks, public health, Banda","PeriodicalId":402263,"journal":{"name":"Bioactive Molecules and Pharmaceuticals","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129921349","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}
Armenia has a rich history of medicine and fermented foods. Fermented milk products are enjoyed both as a gustatory pleasure and a digestive remedy. Matsun is a traditional Armenian fermented milk product with historico-cultural roots in ancient subsistence and medical practices. Unlike commercial yogurt, it is made through serial inoculation and consists of a large microbial diversity honed through centuries of human selection. Also made from matsun is choratan, a long- keeping dried version of matsun that can be reconstituted into a creamy base. Narine is the commercial name of Lactobacillus acidophilus INMIA 9602, a bacterial strain endemic to the microbiome of Armenian newborns that is often reconstituted in milk and used as a medical food. Both choratan and Narine have been used in clinical trials for the management of symptoms related to gut dysbiosis. The review of cell cultures and animal trials revealed matsun as a rich source of probiotics with antimicrobial, antifungal, and radioprotective activity due to the peptides released and protease resistant bacteriocins produced. Clinical studies are needed to confirm the effects of combined strains in the human microbiome and establish dosages. Choratan as an isolated strain from matsun showed some effect on microbiome imbalance, but more studies are needed to confirm the results. Narine is well-studied in several preclinical and small clinical trials and accepted as a medical food. For future functional food consideration, replications of clinical trials, and large scale epidemiological and aftermarket studies are needed.Keywords: Matsun, Choratan, Narine, History of Armenian Medicine, functional foods, bioactive compounds, Lactobacillus acidophilus INMIA 9602
{"title":"Where tradition meets science: microbial diversity and bioactive compounds in Armenian fermented milk products","authors":"Kassandra Gooch, D. Martirosyan","doi":"10.31989/bmp.v1i9.1006","DOIUrl":"https://doi.org/10.31989/bmp.v1i9.1006","url":null,"abstract":"Armenia has a rich history of medicine and fermented foods. Fermented milk products are enjoyed both as a gustatory pleasure and a digestive remedy. Matsun is a traditional Armenian fermented milk product with historico-cultural roots in ancient subsistence and medical practices. Unlike commercial yogurt, it is made through serial inoculation and consists of a large microbial diversity honed through centuries of human selection. Also made from matsun is choratan, a long- keeping dried version of matsun that can be reconstituted into a creamy base. Narine is the commercial name of Lactobacillus acidophilus INMIA 9602, a bacterial strain endemic to the microbiome of Armenian newborns that is often reconstituted in milk and used as a medical food. Both choratan and Narine have been used in clinical trials for the management of symptoms related to gut dysbiosis. The review of cell cultures and animal trials revealed matsun as a rich source of probiotics with antimicrobial, antifungal, and radioprotective activity due to the peptides released and protease resistant bacteriocins produced. Clinical studies are needed to confirm the effects of combined strains in the human microbiome and establish dosages. Choratan as an isolated strain from matsun showed some effect on microbiome imbalance, but more studies are needed to confirm the results. Narine is well-studied in several preclinical and small clinical trials and accepted as a medical food. For future functional food consideration, replications of clinical trials, and large scale epidemiological and aftermarket studies are needed.Keywords: Matsun, Choratan, Narine, History of Armenian Medicine, functional foods, bioactive compounds, Lactobacillus acidophilus INMIA 9602","PeriodicalId":402263,"journal":{"name":"Bioactive Molecules and Pharmaceuticals","volume":"399 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132299394","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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