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bioactive phytochemicals, functional food, natural health products

Marta De Biaggi, Dario Donno, Maria Gabriella Mellano, Isidoro Riondato, Ernest N Rakotoniaina, Gabriele L Beccaro
Interest in new sources of anti-inflammatory and antioxidant compounds has recently become a major research issue, with the cornelian cherry (Cornus mas L.) receiving particular attention for its significant amounts of phenolic compounds and vitamins, which exhibit a wide range of biological and pharmacological properties. This study was aimed at increasing knowledge regarding the cornelian cherry in Italy through the analysis of biologically active substances in the locally available genotype "Chieri"...
June 2018: Plant Foods for Human Nutrition
Hasan Gencoglu, Cemal Orhan, Kazim Sahin
There has been an increasing interest in the usage of natural products for the prevention and treatment of chronic diseases such as cardiovascular disease (CVD). Regular consumption of fruits, vegetables and whole grains has been shown to be negatively correlated with the risk of CVDs. These foods provide a diversity of nutrients and different bioactive compounds including phytochemicals, vitamins, minerals and fibers which play critical roles in the sustainability of optimal cardiovascular health. Plant-based foods or a nutritional cure are gradually being integrated into medical practice for CVD management partly due to the supporting experimental studies, clinical trials and epidemiological studies...
2017: Current Vascular Pharmacology
Adel M A Assiri, Khaled Elbanna, Hussein H Abulreesh, Mohamed Fawzy Ramadan
Herbs rich in bioactive phytochemicals were recognized to have biological activities and possess many health-promoting effects. In this work, cold-pressed thyme (Thymus vulgaris L.) oil (TO) was studied for its lipid classes, fatty acid profile, tocols and phenolics contents. Antioxidant activity and radical scavenging potential of TO against free radicals (DPPH(・) and galvinoxyl) was determined. Antimicrobial activity (AA) of TO against food borne bacteria, food spoilage fungi and dermatophyte fungi were also evaluated...
2016: Journal of Oleo Science
Khem B Adhikari, Fariha Tanwir, Per L Gregersen, Stine K Steffensen, Bettina M Jensen, Lars K Poulsen, Claus H Nielsen, Søren Høyer, Michael Borre, Inge S Fomsgaard
Benzoxazinoids (BXs) are a group of natural chemical compounds with putative pharmacological and health-protecting properties. BXs were formerly identified in and isolated from selected dicot medicinal plants and young cereal plants. Recently, BXs were found to be present in mature cereal grains and bakery products, such that knowledge about the pharmacological properties of BXs, which until now have unknowingly been consumed through the daily bread and breakfast cereals, has come into new focus. This review discusses published results from in vitro studies and a few human and animal model studies on the health effects and pharmacological responses of various BX compounds...
July 2015: Molecular Nutrition & Food Research
Charu Gupta, Dhan Prakash
Nutrients present in various foods plays an important role in maintaining the normal functions of the human body. The major nutrients present in foods include carbohydrates, proteins, lipids, vitamins, and minerals. Besides these, there are some bioactive food components known as "phytonutrients" that play an important role in human health. They have tremendous impact on the health care system and may provide medical health benefits including the prevention and/or treatment of disease and various physiological disorders...
September 2014: Journal of Complementary & Integrative Medicine
Silvia Buono, Antonio Luca Langellotti, Anna Martello, Francesca Rinna, Vincenzo Fogliano
A wide variety of natural sources are under investigation to evaluate their possible use for new functional ingredient formulation. Some records attested the traditional and ancient use of wild harvested microalgae as human food but their cultivation for different purposes started about 40 years ago. The most popular species are Arthrospira (traditional name, Spirulina), Chlorella spp., Dunaliella spp. and Haematococcus spp. Microalgae provide a bewildering array of opportunities to develop healthier food products using innovative approaches and a number of different strategies...
August 2014: Food & Function
Dario Donno, Gabriele Loris Beccaro, Maria Gabriella Mellano, Luca Bonvegna, Giancarlo Bounous
BACKGROUND: Many plant species may be used for the production of herbal preparations containing phytochemicals with significant antioxidant and anti-inflammatory capacities and health benefits: Castanea spp. is among the most commonly used herbal medicines. The aim of this research was to perform an analytical study of chestnut bud preparations, in order to identify and quantify the main bioactive compounds, and to obtain a specific chemical fingerprint to evaluate the single class contribution to the herbal preparation phytocomplex...
November 2014: Journal of the Science of Food and Agriculture
Sang-Uk Chon
Seeds and sprouts from legume crop plants have received attention as functional foods, because of their nutritive values including amino acid, fiber, trace elements, vitamins, flavonoids, and phenolic acids. Consumption of seeds and sprouts has become increasingly popular among people interested in improving and maintaining their health status by changing dietary habits. The seeds and sprouts are excellent examples of functional food defined as lowering the risk of various diseases and/or exerting health promoting effects in addition to its nutritive value...
2013: Current Pharmaceutical Design
Teresa Lavecchia, Giuseppina Rea, Amina Antonacci, Maria T Giardi
In recent years, both food quality and its effect on human health have become a fundamental issue all over the world. As a consequence of this new and increased awareness, American, European, and Asian policymakers have strongly encouraged the research programs on food quality and safety thematic. Attempts to improve human health and to satisfy people's desire for healthcare without intake of pharmaceuticals, has led the food industry to focus attention on functional or nutraceutical food. For a long time, compounds with nutraceutical activity have been produced chemically, but the new demands for a sustainable life have gradually led the food industry to move towards natural compounds, mainly those derived from plants...
2013: Critical Reviews in Food Science and Nutrition
Xiu-Min Chen, Chun Hu, Errol Raghubeer, David D Kitts
UNLABELLED: High hydrostatic pressure (HHP) technology was applied to organic Echinacea purpurea (E. purpurea) roots and flowers to determine the feasibility of using this technology for cold herb pasteurization, to produce microbiologically safe and shelf-stable products for the natural health products (NHPs) industry. HHP significantly (P < 0.01) reduced microbial contamination in both roots and flowers without affecting the phytochemical retention of chicoric and chlorogenic acids, and total alkamide contents...
September 2010: Journal of Food Science
Sam Possemiers, Selin Bolca, Willy Verstraete, Arne Heyerick
For many years, it was believed that the main function of the large intestine was the resorption of water and salt and the facilitated disposal of waste materials. However, this task definition was far from complete, as it did not consider the activity of the microbial content of the large intestine. Nowadays it is clear that the complex microbial ecosystem in our intestines should be considered as a separate organ within the body, with a metabolic capacity which exceeds the liver with a factor 100. The intestinal microbiome is therefore closely involved in the first-pass metabolism of dietary compounds...
January 2011: Fitoterapia
Giovanni Dinelli, Antonio Segura Carretero, Raffaella Di Silvestro, Ilaria Marotti, Shaoping Fu, Stefano Benedettelli, Lisetta Ghiselli, Alberto Fernández Gutiérrez
An evaluation of the grain functional components of Italian durum wheat cultivars was conducted. The raw material was obtained from the field trial performed in 2006-2007 at the Experimental Farm of the University of Bologna, (Bologna, Italy). The aim of this study was to define the phytochemical profile of ten varieties, comprised of old and modern durum wheat genotypes, including quantitative and qualitative phenolic and flavonoid content (free and bound forms). The results showed that mean values of total phenolic compound and total flavonoid content in old wheat varieties (878...
October 23, 2009: Journal of Chromatography. A
Luz S Artajo, María P Romero, José R Morelló, María J Motilva
The study of the antioxidant effects of biophenolic compounds is supported by the current interest in natural products and the ongoing replacement of synthetic antioxidants by natural antioxidants from plant sources. Olives and olive oil, especially extra virgin olive oil, contain a variety of bioactive compounds (phytochemicals) widely considered to be potentially beneficial for health. This research was focused on evaluating the antioxidant activity of the enriched refined olive oil to discover a possible functional food application...
August 9, 2006: Journal of Agricultural and Food Chemistry
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