Article
Multidisciplinary Sciences
Su-Bin Shin, Jin-Kyoung Lee, Min-Jung Ko
Summary: In this study, the bioactive compounds and antioxidant activities of propolis extracts were investigated using subcritical water extraction (SWE). The results showed that SWE at 200 degrees C for 20 min obtained higher concentrations of galangin and chrysin, as well as increased antioxidative properties compared to ethanol extraction. Overall, SWE proved to be a faster and more efficient method for extracting bioactive compounds from propolis.
SCIENTIFIC REPORTS
(2023)
Article
Plant Sciences
Jaya Arora, Bhanupriya Kanthaliya, Abhishek Joshi, Mukesh Meena, Supriya Meena, Manzer H. Siddiqui, Saud Alamri, Hari Prasad Devkota
Summary: This study investigated the changes in total isoflavones during sprouting of chickpea and the effects of precursor supplementation. It was found that increasing sprouting time up to the seventh day significantly increased isoflavone content. The supplementation of p-coumaric acid resulted in stunted sprouts while L-phenylalanine supplementation did not affect sprout length.
Review
Biochemistry & Molecular Biology
Tannia A. Quinones-Munoz, Socorro J. Villanueva-Rodriguez, Juan G. Torruco-Uco
Summary: Plants are important sources of bioactive compounds, and the state of Hidalgo in Mexico produces a variety of crops with significant nutraceutical properties. This review presents the latest research findings on these crops, including their chemical composition and mechanisms of action.
Review
Food Science & Technology
Manoj Kumar, Rajat Suhag, Muzaffar Hasan, Sangram Dhumal, Radha, R. Pandiselvam, Marisennayya Senapathy, Vellaikumar Sampathrajan, Sneh Punia, Ali A. S. Sayed, Surinder Singh, John F. Kennedy
Summary: Black soybean is a nutritious legume rich in bioactive compounds, such as anthocyanins, phenolic acids, and isoflavones. Traditional extraction methods are simple but use toxic solvents, while modern methods are more environmentally friendly and yield higher extraction efficiency. Black soybean exhibits various biological activities, including antioxidant, anti-cancer, and anti-diabetic effects, making it a promising source for functional food and nutraceutical development.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Natalia L. Barboza, Josias Martins dos Anjos Cruz, Renilto Frota Correa, Carlos Victor Lamara, Alessandra Ramos Lima, Natalia Mayumi Inada, Edgar Aparecido Sanches, Jaqueline de Araujo Bezerra, Pedro H. Campelo
Summary: Buriti, one of the main fruits in the Amazon region, has significant nutraceutical properties and potential for technological and economic development. Its different parts contain various bioactive compounds with antioxidant, antimicrobial, prebiotic, anti-diabetes, and anti-cancer properties. However, there is a lack of in vivo evaluation of the bioactive compounds in buriti, highlighting the need for further research.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Multidisciplinary Sciences
Mohamed A. Salem, Riham A. El-Shiekh, Alisdair R. Fernie, Saleh Alseekh, Ahmed Zayed
Summary: Turmeric, a popular spice and food additive, has unique phytochemical composition and health benefits. However, it is commonly dried and the dried powder can be adulterated. This study aimed to analyze the phytochemical composition of turmeric and investigate the impact of drying.
SCIENTIFIC REPORTS
(2022)
Article
Biochemistry & Molecular Biology
Chunming Dong, Guihong Zhao, Lei Tao, Fanghang Qiu, Shujing Wang, Bo Wang, Jian Liu, Shengxia Duan
Summary: This study aims to investigate the antioxidant interactions between S-allyl-L-cysteine (SAC) and six natural polyphenols. The combination of caffeic acid with SAC showed the strongest synergistic effect, with the antioxidant activity increasing with their individual concentrations. These findings suggest that SAC has broad and effective application prospects in the food industry.
Article
Nutrition & Dietetics
Konstantinos Papanikolaou, Athanasios Z. Jamurtas, Athanasios Poulios, Panagiotis Tsimeas, Dimitrios Draganidis, Nikos V. Margaritelis, Ioannis Baloyiannis, Constantinos Papadopoulos, Apostolos Sovatzidis, Chariklia K. Deli, Anastasia Rosvoglou, Kalliopi Georgakouli, Theofanis Tzatzakis, Michalis G. Nikolaidis, Ioannis G. Fatouros
Summary: This study investigated the association between dietary nutrient intake, physical fitness, and redox status in erythrocytes and skeletal muscle. The results showed that dietary cysteine intake was positively correlated with glutathione levels and glutathione reductase activity, and negatively correlated with protein carbonyls in erythrocytes. Musculoskeletal fitness and physical activity levels were related to redox biomarkers in skeletal muscle. These findings highlight the importance of cysteine intake for optimal redox regulation and suggest that musculoskeletal fitness and physical activity may influence antioxidant capacity in skeletal muscle.
EUROPEAN JOURNAL OF NUTRITION
(2023)
Article
Chemistry, Applied
Alice Cariola, Madeleine El Chami, Jonathan Granatieri, Luca Valgimigli
Summary: Bakuchiol is a potent tyrosinase inhibitor for treating skin photoaging. It exhibits competitive inhibition against mushroom tyrosinase with average K-i constants of 6.71 +/- 1.23 jiM and 1.15 +/- 0.34 jiM for monophenolase and diphenolase reactions respectively. It also shows good antioxidant activity, making it a potential natural food preservative against oxidation and food-browning.
Article
Biochemistry & Molecular Biology
Sergio Montserrat-de la Paz, Alicia Martinez-Lopez, Alvaro Villanueva-Lazo, Justo Pedroche, Francisco Millan, Maria C. Millan-Linares
Summary: The study demonstrated that Kiwicha protein hydrolysates (KPHs) have higher digestibility and antioxidant capacity than intact proteins, making them a promising source of antioxidant peptides and an effective alternative for the production of functional food.
Article
Chemistry, Applied
Senem Kamiloglu, Tugba Ozdal, Sena Bakir, Esra Capanoglu
Summary: The study found that adding whole milk significantly increased the bioaccessibility of flavonoids in terebinth coffee, while skimmed milk had no significant effect. Additionally, the addition of milk or sugar/sweetener increased the bioaccessibility of antioxidants in terebinth coffee.
Article
Chemistry, Analytical
Wisarut Khamcharoen, Charles S. Henry, Weena Siangproh
Summary: This study introduces an all-in-one origami paper-based electrochemical platform for simple and inexpensive detection of L-cysteine. The newly developed device shows improved sensitivity and successful application in detecting Cys in various food products. The discovery is significant for potential future applications in Cys detection.
Review
Multidisciplinary Sciences
Megan W. Bourassa, Steven A. Abrams, Jose M. Belizan, Erick Boy, Gabriela Cormick, Carolina Diaz Quijano, Sarah Gibson, Filomena Gomes, G. Justus Hofmeyr, Jean Humphrey, Klaus Kraemer, Keith Lividini, Lynnette M. Neufeld, Cristina Palacios, Julie Shlisky, Prashanth Thankachan, Salvador Villalpando, Connie M. Weaver
Summary: Calcium intake remains inadequate in many low- and middle-income countries, especially in Africa and South Asia. Food-based approaches, such as promoting calcium-rich animal-source and plant foods, improving food processing techniques, fortifying staple foods with calcium, and biofortification, can be effective methods to improve calcium intake and bioavailability, particularly among pregnant women and children.
ANNALS OF THE NEW YORK ACADEMY OF SCIENCES
(2022)
Article
Food Science & Technology
Haider I. Ali, Mithun Dey, Azalldeen Kazal Alzubaidi, Sadiq Jaafir Aziz Alneamah, Ammar B. Altemimi, Anubhav Pratap-Singh
Summary: The study found that fortifying yoghurt with rosemary extracts and probiotic bacteria improved its chemical composition, total phenolic compounds, antioxidant capacity, and sensory properties, resulting in increased flavor and overall grade.
Article
Agriculture, Multidisciplinary
Weiting Jiao, Lei Zhu, Qing X. Li, Taozhong Shi, Zhaoxian Zhang, Xiangwei Wu, Tianyuan Yang, Rimao Hua, Haiqun Cao
Summary: The presence of pyrrolizidine alkaloids (PAs) in tea poses a potential health risk, although their specific source is still unclear. This study analyzed 88 dried tea products from six major tea-producing areas in Anhui Province, China. The detection frequency of PAs was found to be 76%. The levels of total PAs in dried tea were below the recommended maximum residue limit by the European Union. The transfer of specific PAs from weeds and soil to tea plants was observed, but the risk of PAs in tea infusion was found to be low.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biochemistry & Molecular Biology
Tomoko Kitano-Okada, Ryuji Nagata, Kyu-Ho Han, Nana Mikami, Koji Satoh, Jun Nishihira, Keiko Sasaki, Kiyoshi Ohba, Michihiro Fukusima
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
(2019)
Article
Anatomy & Morphology
Hiroki Bochimoto, Daisuke Kondoh, Ryuji Nagata, Yo Ishihara, Jumpei Tomiyasu, Kyu-Ho Han, Kenichiro Shimada, Motoki Sasaki, Nobuo Kitamura, Michihiro Fukushima
MICROSCOPY RESEARCH AND TECHNIQUE
(2019)
Article
Nutrition & Dietetics
Aldrine Kilua, Riri Nomata, Ryuji Nagata, Naoki Fukuma, Kenichiro Shimada, Kyu-Ho Han, Michihiro Fukushima
Article
Chemistry, Applied
Samanthi Wathsala Pelpolage, Yuka Goto, Ryuji Nagata, Naoki Fukuma, Toma Furuta, Masami Mizu, Kyu-Ho Han, Michihiro Fukushima
Article
Food Science & Technology
Ryuji Nagata, Ryohei Kamibayashi, Hiroki Bochimoto, Naoki Fukuma, Kenichiro Shimada, Makoto Tachibe, Yasuyuki Takaishi, Kyu-Ho Han, Michihiro Fukushima
Article
Medicine, General & Internal
Takahiro Yamada, Shingo Hino, Hideki Iijima, Tomomi Genda, Ryo Aoki, Ryuji Nagata, Kyu-Ho Han, Masato Hirota, Yusuke Kinashi, Hiroyuki Oguchi, Wataru Suda, Yukihiro Furusawa, Yumiko Fujimura, Jun Kunisawa, Masahira Hattori, Michihiro Fukushima, Tatsuya Morita, Koji Hase
Article
Food Science & Technology
Kyu-Ho Han, Shunsuke Ohashi, Keiko Sasaki, Ryuji Nagata, Samanthi Pelpolage, Naoki Fukuma, Jess D. Reed, Ken-ichiro Shimada, Norimichi Kadoya, Michihiro Fukushima
FOOD RESEARCH INTERNATIONAL
(2020)
Article
Food Science & Technology
Kyu-Ho Han, Takeshi Jibiki, Michihiro Fukushima
Article
Nutrition & Dietetics
Samanthi W. Pelpolage, Atsushi Yoshida, Ryuji Nagata, Kenichiro Shimada, Naoki Fukuma, Hiroki Bochimoto, Tetsuo Hamamoto, Michiyo Hoshizawa, Koichi Nakano, Kyu-Ho Han, Michihiro Fukushima
Article
Nutrition & Dietetics
Naoto Hashimoto, Kyu-Ho Han, Manabu Wakagi, Yuko Ishikawa-Takano, Katsunari Ippoushi, Michihiro Fukushima
Summary: Preliminary studies show that a lithogenic diet induces gallstones and hepatic lipid accumulation in mice. Furthermore, deoxycholic acid and lithocholic acid are found to promote hepatic lipid accumulation by inhibiting key genes involved in lipid metabolism.
NUTRITION RESEARCH
(2021)
Review
Food Science & Technology
Aldrine Kilua, Ryuji Nagata, Kyu-Ho Han, Michihiro Fukushima
Summary: This review focuses on the influence of polyphenols metabolized by fermentation and elucidates their health attributes. It summarizes the potential benefits of polyphenols and discusses the need for further research to fully understand the health attributes of polyphenols.
FOOD SCIENCE AND BIOTECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Aldrine Kilua, Kyu-Ho Han, Michihiro Fukushima
Article
Biochemistry & Molecular Biology
Kyu-Ho Han, Misaki Enomoto, Samanthi Pelpolage, Ryuji Nagata, Naoki Fukuma, Michihiro Fukushima
Article
Multidisciplinary Sciences
Nana Mikami, Yoshiro Tsukada, Samanthi Wathsala Pelpolage, Kyu-Ho Han, Michihiro Fukushima, Kenichiro Shimada
Article
Food Science & Technology
Samanthi Wathsala Pelpolage, Kyuho Han, Hiroshi Koaze, Tetsuo Hamamoto, Michiyo Hoshizawa, Michihiro Fukushima
JOURNAL OF FOOD AND NUTRITION RESEARCH
(2019)
