Background: Diabetes mellitus (DM) is a major health care problem worldwide. Major intervention control of DM is by using medical treatments and dietetic therapy. Spices and herbs have been known to have anti-oxidant, anti-inflammation and anti-diabetic properties. Southern Thai foods known to contain phytochemicals in large amount, have been demonstrated to exhibit such properties and Namya Kanom Jeen (NKJ), a Southern Thai soup, shown to be most promising. Here, we studied the effect of NKJ water extracts on hypoglycemic and anti-oxidant properties in Alloxan-induced diabetic rats.Methods: This study aimed to assess the effect of NKJ water extract on blood glucose, insulin, malondialdehyde (MDA), homeostatic model assessment of insulin resistance (HOMA-IR) and high sensitive C-reactive protein (hs-CRP) levels in Alloxan-induced diabetic (DM) rats for 3 weeks.Results: In Alloxan-induced diabetic rats, the NKJ water soluble extracts at 200, 1,000 and 2,000 mg/kg body weight doses (n=7) significantly lowered blood glucose, insulin, MDA, HOMA-IR levels compared to diabetic control (Metformin, p < 0.05). Conclusion: In summary, feeding of NKJ aqueous extract effectively lowered baseline blood glucose, insulin, MDA and HOMA-IR in diabetic rats.Keywords: Diabetes mellitus; Anti-oxidant; Glycemic; Insulin resistance; HOMA-IR, Namya Kanom Jeen powder
{"title":"Effects of Namya Kanom Jeen powder extract on hypoglycemic and anti-oxidant properties in Alloxan-induced diabetic rats","authors":"Preeya Dat-arun, R. Leelawattana, P. Chinachoti","doi":"10.31989/bchd.v1i8.549","DOIUrl":"https://doi.org/10.31989/bchd.v1i8.549","url":null,"abstract":"Background: Diabetes mellitus (DM) is a major health care problem worldwide. Major intervention control of DM is by using medical treatments and dietetic therapy. Spices and herbs have been known to have anti-oxidant, anti-inflammation and anti-diabetic properties. Southern Thai foods known to contain phytochemicals in large amount, have been demonstrated to exhibit such properties and Namya Kanom Jeen (NKJ), a Southern Thai soup, shown to be most promising. Here, we studied the effect of NKJ water extracts on hypoglycemic and anti-oxidant properties in Alloxan-induced diabetic rats.Methods: This study aimed to assess the effect of NKJ water extract on blood glucose, insulin, malondialdehyde (MDA), homeostatic model assessment of insulin resistance (HOMA-IR) and high sensitive C-reactive protein (hs-CRP) levels in Alloxan-induced diabetic (DM) rats for 3 weeks.Results: In Alloxan-induced diabetic rats, the NKJ water soluble extracts at 200, 1,000 and 2,000 mg/kg body weight doses (n=7) significantly lowered blood glucose, insulin, MDA, HOMA-IR levels compared to diabetic control (Metformin, p < 0.05). Conclusion: In summary, feeding of NKJ aqueous extract effectively lowered baseline blood glucose, insulin, MDA and HOMA-IR in diabetic rats.Keywords: Diabetes mellitus; Anti-oxidant; Glycemic; Insulin resistance; HOMA-IR, Namya Kanom Jeen powder ","PeriodicalId":93079,"journal":{"name":"Bioactive compounds in health and disease","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42675447","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: Immunonutrition is a term given to nutritional interventions that modulate the immune and inflammatory responses in critically-ill and surgical patients. This is accomplished via the enteral or parenteral administration of formulas containing an array of immunonutrients in amounts greater than normally found in the diet. Some of the more commonly used immunonutrients include arginine, glutamine, branched-chain amino acids, omega-3 (n-3) fatty acids, trace metals (e.g. zinc, copper, iron), and nucleotides or antioxidants.
{"title":"Immunonutrition: Modulating the immune response in critically ill and surgical patients through nutrition","authors":"Scarlet F Louis-Jean, D. Martirosyan","doi":"10.31989/BCHD.V1I7.587","DOIUrl":"https://doi.org/10.31989/BCHD.V1I7.587","url":null,"abstract":"Background: Immunonutrition is a term given to nutritional interventions that modulate the immune and inflammatory responses in critically-ill and surgical patients. This is accomplished via the enteral or parenteral administration of formulas containing an array of immunonutrients in amounts greater than normally found in the diet. Some of the more commonly used immunonutrients include arginine, glutamine, branched-chain amino acids, omega-3 (n-3) fatty acids, trace metals (e.g. zinc, copper, iron), and nucleotides or antioxidants.","PeriodicalId":93079,"journal":{"name":"Bioactive compounds in health and disease","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46189645","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}
Dan-Wei Zhang, R. Gan, Ying-Ying Ge, Qiong-Qiong Yang, Jiao Ge, Huabin Li, H. Corke
Background: Carvacrol is an aromatic phenolic terpenoid widely existing in the volatile oils of thyme, oregano, and some other aromatic plants. Recent studies have found that carvacrol possesses excellent antibacterial activity. In order to provide an updated information about the antibacterial potentials of carvacrol, herein, we summarized recent publications about the antibacterial activity of carvacrol, with special attention paid to its antibacterial molecular mechanisms, including desrupting cell membrane, depleting intracellular ATP, inducing reactive oxygen species, inhibiting efflux pumps, as well as suppressing two important virulence factors, biofilm and quorum sensing. In conclusion, carvacrol is a promising natural antibacterial compound with potential application in food preservation and infection.Keywords：Carvacrol, antibacterial mechanisms, biofilm, quorum sensing
{"title":"Research progress on the antibacterial mechanisms of carvacrol: a mini review","authors":"Dan-Wei Zhang, R. Gan, Ying-Ying Ge, Qiong-Qiong Yang, Jiao Ge, Huabin Li, H. Corke","doi":"10.31989/BCHD.V1I6.551","DOIUrl":"https://doi.org/10.31989/BCHD.V1I6.551","url":null,"abstract":"Background: Carvacrol is an aromatic phenolic terpenoid widely existing in the volatile oils of thyme, oregano, and some other aromatic plants. Recent studies have found that carvacrol possesses excellent antibacterial activity. In order to provide an updated information about the antibacterial potentials of carvacrol, herein, we summarized recent publications about the antibacterial activity of carvacrol, with special attention paid to its antibacterial molecular mechanisms, including desrupting cell membrane, depleting intracellular ATP, inducing reactive oxygen species, inhibiting efflux pumps, as well as suppressing two important virulence factors, biofilm and quorum sensing. In conclusion, carvacrol is a promising natural antibacterial compound with potential application in food preservation and infection.Keywords：Carvacrol, antibacterial mechanisms, biofilm, quorum sensing","PeriodicalId":93079,"journal":{"name":"Bioactive compounds in health and disease","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41966928","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}
Zaruhi G. Kalikyan, V. Avagyan, A. Abrahamyan, L. Vardanyan, Alexander Selimyan, M. Avagyan
Background: Choratan is an ancient Armenian fermented milk product which was recreated as a food supplement by A. Selimyan with the use of innovative technologies. Choratan contains large amounts of active Lactobacillus acidophilus, amino acids, and other bioactive compounds. Material and method: The influence of Choratan on gut microflora was studied in the frame of grant projects through the financing of State Committee of Science of Armenia. One hundred forty-one randomly chosen patients were included in the study with their informed consent. The patients divided into groups by diseases: gastrointestinal, allergic, and diabetes mellitus II type. Healthy patients were included in the fourth group. Bacteriological examinations of faeces were performed on 120 patients before and after Choratan was prescribed with an average dosage of 4-6g a day for 8 weeks. Results: In all the groups, we observed improvements like the increase of normal microflora totally in 63.2%-68.3% and the decrease of conditionally pathogenic and pathogenic bacteria totally in 70.3%-100%. The mean amounts of all microorganisms were improved with statistically significant differences. 77.3% of patients noticed improvements in their conditions, which were more visible in healthy and allergic groups (87.1% and 82.4% respectively) and less impressive in patients with gastrointestinal diseases and diabetes (71.9% and 68.2% respectively).Conclusion: From the results, we can conclude Choratan has positive influence on gut microflora and common health statuses. However, these changes depend on the nature of the disease and initial degree of dysbiotic deviations. Accordingly, we encourage more detailed placebo-controlled investigations.Keywords: diseases; fermented foods; probiotics; bioactive food supplement, gut microflora; chronic diseases
{"title":"Armenian fermented milk product Choratan and its influence on gut microbiota in health and pathology","authors":"Zaruhi G. Kalikyan, V. Avagyan, A. Abrahamyan, L. Vardanyan, Alexander Selimyan, M. Avagyan","doi":"10.31989/BCHD.V1I5.562","DOIUrl":"https://doi.org/10.31989/BCHD.V1I5.562","url":null,"abstract":"Background: Choratan is an ancient Armenian fermented milk product which was recreated as a food supplement by A. Selimyan with the use of innovative technologies. Choratan contains large amounts of active Lactobacillus acidophilus, amino acids, and other bioactive compounds. Material and method: The influence of Choratan on gut microflora was studied in the frame of grant projects through the financing of State Committee of Science of Armenia. One hundred forty-one randomly chosen patients were included in the study with their informed consent. The patients divided into groups by diseases: gastrointestinal, allergic, and diabetes mellitus II type. Healthy patients were included in the fourth group. Bacteriological examinations of faeces were performed on 120 patients before and after Choratan was prescribed with an average dosage of 4-6g a day for 8 weeks. Results: In all the groups, we observed improvements like the increase of normal microflora totally in 63.2%-68.3% and the decrease of conditionally pathogenic and pathogenic bacteria totally in 70.3%-100%. The mean amounts of all microorganisms were improved with statistically significant differences. 77.3% of patients noticed improvements in their conditions, which were more visible in healthy and allergic groups (87.1% and 82.4% respectively) and less impressive in patients with gastrointestinal diseases and diabetes (71.9% and 68.2% respectively).Conclusion: From the results, we can conclude Choratan has positive influence on gut microflora and common health statuses. However, these changes depend on the nature of the disease and initial degree of dysbiotic deviations. Accordingly, we encourage more detailed placebo-controlled investigations.Keywords: diseases; fermented foods; probiotics; bioactive food supplement, gut microflora; chronic diseases","PeriodicalId":93079,"journal":{"name":"Bioactive compounds in health and disease","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44151855","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:Ulcerative colitis, ileal, and colonic Crohn’s disease are the most common inflammatory bowel diseases (IBS). The etiology of this group of diseases is complex and is still not entirely elucidated. Nonetheless, IBS is at least partially attributed to microbiota imbalance, which leads to an abnormal immune response. Due to the gravity of this condition, its impact of quality of life, and its increasing incidence, many investigations have been conducted with respect to conventional and alternative treatments. While conventional medicine is partially beneficial, it is unable to completely control the disease. Frequent relapses, symptomatology often persists. Specific diets, functional foods, and herbal medicine may offer a solution to restore intestinal microbiota and gut health and ameliorate some symptomatology. This review will focus on the diagnosis and management of IBD with respect to functional foods, bioactive compounds, and the potential of conventional treatment. Keywords: IBD, Crohn’s disease, ulcerative colitis, inflammation, treatment, microbiota, functional foods, bioactive compounds, bioactive ingredients, remission, effect.
{"title":"Functional foods, conventional treatment and bioactive compounds, assist in management of inflammatory bowel disease","authors":"L. Castaneda, Bryan Singharaj, D. Martirosyan","doi":"10.31989/BCHD.V1I4.409","DOIUrl":"https://doi.org/10.31989/BCHD.V1I4.409","url":null,"abstract":"Background:Ulcerative colitis, ileal, and colonic Crohn’s disease are the most common inflammatory bowel diseases (IBS). The etiology of this group of diseases is complex and is still not entirely elucidated. Nonetheless, IBS is at least partially attributed to microbiota imbalance, which leads to an abnormal immune response. Due to the gravity of this condition, its impact of quality of life, and its increasing incidence, many investigations have been conducted with respect to conventional and alternative treatments. While conventional medicine is partially beneficial, it is unable to completely control the disease. Frequent relapses, symptomatology often persists. Specific diets, functional foods, and herbal medicine may offer a solution to restore intestinal microbiota and gut health and ameliorate some symptomatology. This review will focus on the diagnosis and management of IBD with respect to functional foods, bioactive compounds, and the potential of conventional treatment. Keywords: IBD, Crohn’s disease, ulcerative colitis, inflammation, treatment, microbiota, functional foods, bioactive compounds, bioactive ingredients, remission, effect. ","PeriodicalId":93079,"journal":{"name":"Bioactive compounds in health and disease","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46312095","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: Bioactive compounds are the constituents of foods, especially functional foods, that provide beneficial health properties. For example, these benefits include antioxidants, anti-inflammatory, antifungal, and various additional preventative properties, which illustrates how bioactive compounds are the real-life example of Hippocrates’ notion “let thy food be thy medicine” [1]. Originally, many definitions of functional foods neglected to acknowledge the importance of bioactive compounds [2]. Bioactive compounds are the constituents that enhance functional foods and therefore are necessary to incorporate under the umbrella of functional foods. Functional foods are able to provide health benefits though bioactive compounds, as these compounds target mechanisms that manage, prevent, and/or treat disease [2]. The Functional Food Center asserts that bioactive compounds are quintessential of functional foods and essential for optimal health, thereby leading to the inclusion of bioactive compounds in the most recent definition of functional foods [1].
{"title":"Bioactive Compounds: The Key to Functional Foods","authors":"D. Martirosyan, E. Miller","doi":"10.31989/BCHD.V1I3.539","DOIUrl":"https://doi.org/10.31989/BCHD.V1I3.539","url":null,"abstract":"Background: Bioactive compounds are the constituents of foods, especially functional foods, that provide beneficial health properties. For example, these benefits include antioxidants, anti-inflammatory, antifungal, and various additional preventative properties, which illustrates how bioactive compounds are the real-life example of Hippocrates’ notion “let thy food be thy medicine” [1]. Originally, many definitions of functional foods neglected to acknowledge the importance of bioactive compounds [2]. Bioactive compounds are the constituents that enhance functional foods and therefore are necessary to incorporate under the umbrella of functional foods. Functional foods are able to provide health benefits though bioactive compounds, as these compounds target mechanisms that manage, prevent, and/or treat disease [2]. The Functional Food Center asserts that bioactive compounds are quintessential of functional foods and essential for optimal health, thereby leading to the inclusion of bioactive compounds in the most recent definition of functional foods [1].","PeriodicalId":93079,"journal":{"name":"Bioactive compounds in health and disease","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42449479","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: Garlic, or Allium savitum, has long been used to treat various diseases, including cancer. The anticancer effects of garlic are linked to the several garlic-derived organosulfur compounds, such as allicin, ajoene, DAS, DADS, DATS, and SAMC. Animal and in vitro studies have demonstrated that garlic bioactive compounds may prevent cancer through mechanisms such as inducing cell cycle arrest, promoting apoptosis, and inhibiting angiogenesis in different cancer cells. Observational studies, including case-control and cohort studies, have been conducted to confirm the protective effect against colorectal, gastric, and other cancers associated with garlic-derived bioactive compounds and raw garlic consumption, but results have been mixed. Analysis of cell and animal model studies and epidemiological studies using the FDA’s evidence-based review system for health claims and FFC’s proposed standard for evaluating and developing functional food, it has been concluded that garlic cannot yet be considered as a functional food primarily due to the inconclusive data from observational studies and insufficient evidence from randomized clinical trials. Keywords: Garlic, cancer, allicin, bioactive compound, functional food
{"title":"Anticancer effects of garlic and garlic-derived bioactive compounds and its potential status as functional food","authors":"Jacky Zong, D. Martirosyan","doi":"10.31989/BCHD.V1I2.530","DOIUrl":"https://doi.org/10.31989/BCHD.V1I2.530","url":null,"abstract":"Background: Garlic, or Allium savitum, has long been used to treat various diseases, including cancer. The anticancer effects of garlic are linked to the several garlic-derived organosulfur compounds, such as allicin, ajoene, DAS, DADS, DATS, and SAMC. Animal and in vitro studies have demonstrated that garlic bioactive compounds may prevent cancer through mechanisms such as inducing cell cycle arrest, promoting apoptosis, and inhibiting angiogenesis in different cancer cells. Observational studies, including case-control and cohort studies, have been conducted to confirm the protective effect against colorectal, gastric, and other cancers associated with garlic-derived bioactive compounds and raw garlic consumption, but results have been mixed. Analysis of cell and animal model studies and epidemiological studies using the FDA’s evidence-based review system for health claims and FFC’s proposed standard for evaluating and developing functional food, it has been concluded that garlic cannot yet be considered as a functional food primarily due to the inconclusive data from observational studies and insufficient evidence from randomized clinical trials. Keywords: Garlic, cancer, allicin, bioactive compound, functional food","PeriodicalId":93079,"journal":{"name":"Bioactive compounds in health and disease","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45863872","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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