Article
Chemistry, Applied
Debora Goncalves Bortolini, Lillian Barros, Giselle Maria Maciel, Tatiane Brugnari, Tatiani Andressa Modkovski, Mariana Millan Fachi, Roberto Pontarolo, Jose Pinela, Isabel C. F. R. Ferreira, Charles Windson Isidoro Haminiuk
Summary: This study evaluated the effects of simulated gastrointestinal digestion (SGD) on rose and nasturtium flower extracts. The results showed significant changes in phenolic compounds after SGD, which increased antioxidant activity and changed antimicrobial effects of the extracts.
Review
Food Science & Technology
Christian A. Pensamiento-Nino, Araceli Castaneda-Ovando, Javier Anorve-Morga, Alma D. Hernandez-Fuentes, Karina Aguilar-Arteaga, Deyanira Ojeda-Ramirez
Summary: Traditionally, edible flowers have been used in alternative medicine, but recently they have become popular in worldwide gastronomy due to their organoleptic properties and health benefits. Edible flowers are rich in macronutrients, vitamins, and antioxidant compounds, which can prevent illnesses associated with oxidative stress, cardiovascular issues, and cancers. Current studies focus on the nutritional, functional, and biological properties of edible flowers, as well as their acceptance and safety risks. It is important to incorporate edible flowers into human nutrition due to their positive health effects.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Chemistry, Multidisciplinary
Karolina Jakubczyk, Agnieszka Lukomska, Izabela Gutowska, Joanna Kochman, Joanna Janil, Katarzyna Janda
Summary: Flower extracts of Trifolium repens and Trifolium pratense have high total content of polyphenols and antioxidant potential, which positively impact cell proliferation and activity of antioxidant enzymes under high oxidative stress. Both red clover and white clover can serve as valuable sources of antioxidants in everyday diet.
APPLIED SCIENCES-BASEL
(2021)
Article
Chemistry, Multidisciplinary
Eftichia Kritsi, Thalia Tsiaka, Alexandros-George Ioannou, Vassiliki Mantanika, Irini F. Strati, Irene Panderi, Panagiotis Zoumpoulakis, Vassilia J. Sinanoglou
Summary: The incorporation of edible flowers in the human diet and culinary preparations has a long history and has gained attention due to their health-promoting and nutritive effects. They are ideal candidates for the development of functional foods and dietary supplements. This study assessed the potential of various edible flowers against oxidative stress using a combination of in vitro, in silico, and spectroscopic techniques. The red China rose and the orange Mexican marigold showed the highest total phenolic contents and antioxidant activities. Phenolic compounds in edible flowers seem to exhibit antioxidant activity against certain enzymes.
APPLIED SCIENCES-BASEL
(2022)
Article
Biochemistry & Molecular Biology
Visessakseth So, Philip Poul, Sokunvary Oeung, Pich Srey, Kimchhay Mao, Huykhim Ung, Poliny Eng, Mengkhim Heim, Marnick Srun, Chantha Chheng, Sin Chea, Tarapong Srisongkram, Natthida Weerapreeyakul
Summary: In this study, the non-nutritional health benefits of sprouts were investigated, and their antioxidant activity was evaluated. Six compounds were found in the sprout extracts, with caffeic acid being the most abundant. Different types of sprouts showed variations in nutritional content and antioxidant activity. These findings suggest that sprouts have biological effects and their high production efficiency makes them a valuable material for finding alternative food sources and developing natural products and dietary supplements.
Article
Food Science & Technology
Xu Zhou, Luyu Chai, Qingni Wu, Yanping Wang, Shuqing Li, Jianrong Chen
Summary: Studies have shown that bioactive proteins, peptides, and fatty acids derived from fish and milk sources can have beneficial effects on type 2 diabetes mellitus through multiple mechanisms.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Review
Horticulture
Nadhila B. Prabawati, Viki Oktavirina, Miguel Palma, Widiastuti Setyaningsih
Summary: Edible flowers have been widely consumed for their attractive colors, exotic aroma, delightful taste, and health benefits. Studying the bioactive compounds and functional properties of edible flowers is crucial for product development and expanding consumer reach.
Review
Biochemistry & Molecular Biology
Hamza Mechchate, Aicha El Allam, Nasreddine El Omari, Naoufal El Hachlafi, Mohammad Ali Shariati, Polrat Wilairatana, Mohammad S. Mubarak, Abdelhakim Bouyahya
Summary: Aging is a continuous process related to natural alterations in mechanical-biological processes over time. It is influenced by factors such as oxidative stress, cell longevity, and stem cell senescence. Aging is associated with diseases such as neurodegenerative diseases, cancer, and other diseases related to oxidative stress. Natural molecules derived from vegetables have been found to have the ability to delay the aging process through mechanisms such as tissue regeneration and activation of longevity and anti-senescence genes.
Article
Engineering, Chemical
Ayse Neslihan Dundar, Oya Irmak Sahin, Mahmut Ekrem Parlak, Furkan Turker Saricaoglu
Summary: The aim of this study was to investigate the effect of different drying methods (hot-air drying and freeze-drying) on the polyphenolic compounds in flowers of Prunus domestica. The drying kinetics, phytochemical and antioxidant activity were analyzed and compared with fresh samples. The results showed that the total phenolic content varied among different drying methods, with the highest levels found in red and white flowers subjected to freeze-drying. The antioxidant activity also varied depending on the drying method and flower color. In conclusion, different drying methods can affect the polyphenolic compounds differently depending on the pigment type of the flowers.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Chemistry, Applied
Faisal Eudes Sam, Tengzhen Ma, Jing Wang, Yuhua Liang, Wenjun Sheng, Jixin Li, Yumei Jiang, Bo Zhang
Summary: The increasing market share of dealcoholized wines is due to the rising support from wine consumers. However, the aroma of these wines deteriorates as the alcohol content is reduced. This study found that adding extracts of edible flowers, such as rose, to dealcoholized wines can improve their aroma.
Article
Food Science & Technology
Poonam Kumari, Ujala, Bhavya Bhargava
Summary: The growing demand for attractive and high quality food has led to increased interest in edible flowers as a new way to promote human wellbeing. Edible flowers, besides adding color and texture to dishes, are potential sources of phytochemicals that are responsible for health benefits. Further research and development is needed to fully understand and exploit the potential health benefits of edible flowers.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Plant Sciences
Tisong Liang, Jiexin Zhou, Pu Jing, Zhengjun He, Shunshan Jiao, Wenji Zhao, Qi Tong, Guofu Jia
Summary: The aim of this study was to explore the relationship between phytochemical profiles and activities of Rhodiola crenulata (Rc) extracts. The study found that the 70% ethanol extracts exhibited better effects on senescence regulation and antioxidant activities. A total of 14 phytochemicals were identified in the extracts, and they might exhibit additive or synergistic effects. These findings provide a theoretical basis for the daily use of Rc.
JOURNAL OF ETHNOPHARMACOLOGY
(2023)
Review
Food Science & Technology
Zhenhua Li, Xiaoyan Zhao, Xiaowei Zhang, Hongkai Liu
Summary: Sorghum is a cereal rich in bioactive compounds, with various biological activities such as antioxidative, anticancer, antidiabetic, antiinflammatory, and antiobesity properties. The establishment of a sorghum phenolic compounds database may provide opportunities for further research on the biological activities and mechanisms of sorghum bioactive compounds through clinical trials.
Review
Biochemistry & Molecular Biology
Josemar Goncalves Oliveira Filho, Mariana Buranelo Egea
Summary: Edible packaging is a biodegradable and non-toxic alternative to traditional food packaging. The new generation of edible food packaging incorporates functional ingredients for consumer health benefits. Curcumin, a bioactive compound, is being studied for its potential use in edible packaging development.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Chemistry, Applied
Josiana Moreira Mar, Laiane Souza da Silva, Wagner Picanco Moreira, Matheus Moraes Biondo, Flavia Lada Degaut Pontes, Francinete Ramos Campos, Valdely Ferreira Kinupp, Pedro Henrique Campelo, Edgar Aparecido Sanches, Jaqueline de Araujo Bezerra
Summary: The study evaluated the chemical profiles of the flowers of Theobroma speciosum, also known as cacaui in Brazil, and found that the aqueous extract is rich in phenolic compounds with high antioxidant capacity. The flowers also contain potassium, magnesium, phosphorus, and calcium, making them a promising food source rich in antioxidant compounds.
Article
Agriculture, Multidisciplinary
Karolina Tkacz, Angel Gil-Izquierdo, Sonia Medina, Igor Piotr Turkiewicz, Raul Dominguez-Perles, Paulina Nowicka, Aneta Wojdylo
Summary: Sea buckthorn juice is rich in phytochemicals such as oxylipins, amino acids, and carotenoids, which have potential health benefits including anti-cholinergic, anti-diabetic, anti-obesity, anti-inflammatory, and antioxidant properties. Selective correlation between enzyme inhibition and antioxidant activity suggests the importance of choosing juice from specific berry cultivars for consumers seeking specific health benefits.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Agriculture, Multidisciplinary
Aneta Wojdylo, Igor Piotr Turkiewicz, Karolina Tkacz, Francisca Hernandez
Summary: This study identified and quantified tocopherol and tocotrienol isomers in various fruit tree leaves for the first time, finding that apricot and peach leaves are the best sources of tocopherols. Fruit tree leaves could be a novel significant source for the isolation of alpha-tocopherol for cosmetic, pharmaceutical, or food industry applications.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Biochemistry & Molecular Biology
Ewa Raczkowska, Paulina Nowicka, Aneta Wojdylo, Marzena Styczynska, Zbigniew Lazar
Summary: This study developed shortcrust pastries containing different amounts of chokeberry pomace and adjusted their sweetness using different sweeteners. The results showed that increasing the proportion of chokeberry pomace improved the nutritional value of the pastries and exhibited antioxidant and anti-diabetic effects. Additionally, the use of erythritol as a sweetener improved the sensory attributes. The developed products could serve as excellent alternatives to traditional shortcrust pastries and provide a sustainable solution for fruit industry waste utilization.
Article
Agriculture, Multidisciplinary
Emel Hasan Yusuf, Aneta Wojdylo, Paulina Nowicka
Summary: This study examined the biological activity and antioxidant potential of fresh carrot juices from 12 carrot varieties, as well as their physicochemical characteristics. The results showed that normal purple carrot juice exhibited the best activities and characteristics in most tests. Purple carrot juices demonstrated elevated health-promoting activities and could be used in blended beverages, but people are more familiar with orange carrot products.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Klaudia Masztalerz, Tomasz Drozdz, Paulina Nowicka, Aneta Wojdylo, Pawel Kielbasa, Krzysztof Lech
Summary: This study aimed to investigate the effect of various drying methods on the quality of black garlic and determine the influence of selected nonthermal pretreatments on the drying kinetics and quality of black garlic. The results showed that the application of pulsed electric field, constant electric field, and magnetic field significantly reduced the drying time of black garlic and resulted in high antidiabetic potential. Vacuum-microwave drying and combined convective pre-drying followed by vacuum-microwave drying produced black garlic with the highest content of phenolic compounds and antioxidant capacity.
Article
Food Science & Technology
Katarzyna Angelika Gil, Aneta Wojdylo, Paulina Nowicka, Paola Montoro, Carlo Ignazio Giovanni Tuberoso
Summary: Using a multi-analytical approach, this study investigated the impact of adding Arbutus unedo and Diospyros kaki fruits, Myrtus communis berry extract, Acca sellowiana, or Crocus sativus flower by-products to apple juice on bioactive compounds and antioxidant activity. The highest polyphenol content and antioxidant activity were found in products with added A. sellowiana and D. kaki, respectively. The addition of A. unedo fruits significantly increased vitamin C content. The study demonstrated that the new apple smoothies were enriched in beneficial molecules and antioxidant activity.
Article
Biochemistry & Molecular Biology
Joanna Niewiadomska, Monika Kasztura, Izabela Janus, Elzbieta Chelmecka, Dominika Marta Stygar, Piotr Frydrychowski, Aneta Wojdylo, Agnieszka Noszczyk-Nowak
Summary: This study investigates the cardioprotective role of polyphenols in pomegranate peels in a rat model of metabolic syndrome. The results show that supplementation with pomegranate peel extract increases antioxidant activity and reduces oxidative stress levels. However, it does not have a significant effect on heart failure biomarkers and tissue structure.
Article
Biochemistry & Molecular Biology
Katarzyna Angelika Gil, Paulina Nowicka, Aneta Wojdylo, Gabriele Serreli, Monica Deiana, Carlo Ignazio Giovanni Tuberoso
Summary: This study evaluated the antioxidant activity and inhibition of targeted digestive enzymes of original smoothies made from strawberry tree fruit puree and apple juice enriched with various fruits. The results showed that the addition of certain fruits increased the antioxidant activity and ability to scavenge reactive oxygen species. The smoothies also exhibited inhibitory activity on alpha-amylase and alpha-glucosidase. The total polyphenol content ranged between 535.75 mg/100 g fw and 635.96 mg/100 g fw, with Acca sellowiana providing the highest amount. Flavan-3-ols were the dominant phenolic compounds, while only smoothies enriched with Crocus sativus showed a high amount of anthocyanins. These original smoothies have potential as nutraceuticals due to their favorable antioxidant compound profile.
Article
Food Science & Technology
Jessica Brzezowska, Aneta Wojdylo, Paulina Nowicka, Igor Piotr Turkiewicz, Karolina Tkacz, Anna Michalska-Ciechanowska
Summary: This study aimed to investigate the role of phenolics and amino acids from fruits like Japanese quince, rosehip, haskap berry, and blackcurrant in modifying the antioxidant, antidiabetic, and antiglycation potential of freeze-dried powders. The results highlight the importance of the composition of phenolics and amino acids in determining the functional properties of powdered fruit products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Martyna Rybak, Aneta Wojdylo
Summary: This study aimed to determine the content of phenolic compounds, carbohydrates, and organic acids and their potential biological activities in 43 Prunus domestica cultivars. The cultivars varied in their composition and the highest total phenolic content was found in S2, S11, and S16, while the lowest was in S42, S35, and S20. Cv. S11 had the highest antioxidant potential and P. domestica fruits showed inhibitory activities against several enzymes. Due to its abundance of bioactive compounds, P. domestica offers health-promoting benefits and may prevent diseases.
Article
Food Science & Technology
Katarzyna Angelika Gil, Paulina Nowicka, Aneta Wojdylo, Carlo Ignazio Giovanni Tuberoso
Summary: In this study, original smoothies made with persimmon fruit puree and apple juice, enriched with Arbutus unedo fruits, Myrtus communis purple berry extract, Acca sellowiana, and Crocus sativus petal juice, were evaluated for their polyphenol composition, antioxidant activity, and inhibition on digestive enzymes over six months of storage. The results showed a decrease in polyphenol content, especially anthocyanins, and antioxidant activity during storage. The inhibitory activity on digestive enzymes, particularly a-glucosidase and pancreatic lipase, was also negatively affected by time storage. It is recommended to develop appropriate storage strategies to preserve the properties of these smoothies.
Article
Biochemistry & Molecular Biology
Monika Siniawska, Aneta Wojdylo
Summary: In this study, a polyphenolic preparation from passion fruit epicarp extract was analyzed to identify and quantify its polyphenolic compounds. The preparation showed significant antidiabetic, cholinesterase inhibitory, anti-inflammatory, and antioxidant activities. The results indicated that the passion fruit epicarp extract is rich in various polyphenolic compounds and has potential therapeutic effects.
