Review
Food Science & Technology
Surbhi Agarwal, Vikas Singh, Komal Chauhan
Summary: Diabetes is a global public health problem, and there is a growing interest in using seaweed extracts with antidiabetic potential. Seaweed extracts can inhibit carbohydrate hydrolyzing enzymes, lower blood glucose, reduce weight gain, improve lipid profile and provide protection against oxidative stress. However, further research is needed to fully explore the potential benefits of seaweed as a whole, its bioactive compounds, and its extracts.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Josephine Ampofo, Lord Abbey
Summary: The global population is estimated to reach 9.22 billion by 2075. Microalgae, an aquatic microorganism, have diverse bioactive compounds with positive health effects such as lowering blood pressure, anti-obesity, antioxidative, anticancer, and cardiovascular protection. Despite facing challenges in species diversity, biomass, and cultivation factors, there are still great opportunities to develop functional foods using microalgae.
Review
Food Science & Technology
Kewen Wang, Zhenzhen Xu, Xiaojun Liao
Summary: Sea buckthorn, recognized as a medicine food homology fruit by China's National Health Commission, is rich in nutrients and bioactive compounds, with various health benefits such as improving cardiovascular conditions, anti-diabetic and anti-obesity activity. This review compiled a database of phytochemical compounds in sea buckthorn, summarizing its benefits and mechanisms of anti-oxidation and anti-inflammation.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Kolawole Banwo, Ayoyinka Olufunke Olojede, Adekemi Titilayo Adesulu-Dahunsi, Deepak Kumar Verma, Mamta Thakur, Soubhagya Tripathy, Smita Singh, Ami R. Patel, Alok Kumar Gupta, Cristobal Noe Aguilar, Gemilang Lara Utama
Summary: Researchers are focusing on the importance of natural bioactive compounds in the production of functional foods and medicinal products, highlighting their health-promoting effects in host cell systems. However, more evidence is needed to support health claims and promote functional foods in international markets.
Review
Plant Sciences
Jacob Olagbenro Popoola, Omena B. B. Ojuederie, Oluwadurotimi Samuel Aworunse, Aminat Adelekan, Abiodun S. S. Oyelakin, Olusola Luke Oyesola, Paul A. A. Akinduti, Samuel Olatunde Dahunsi, Taofeek T. T. Adegboyega, Solomon U. U. Oranusi, Modupe S. S. Ayilara, Conrad A. A. Omonhinmin
Summary: Globally, neglected and underutilized legumes (NULs) are gaining recognition as probable crops to combat malnutrition and enhance food security in Africa. These legumes offer various health-promoting benefits and can be utilized as functional foods due to their rich nutritional content. Despite their potential, NULs have not received sufficient research attention compared to mainstream grain legumes, hindering their adoption and utilization. This review highlights selected NULs in Africa, their nutritional and functional properties, and discusses strategies to exploit them as affordable and accessible sources of vital nutrients and functional foods.
FRONTIERS IN PLANT SCIENCE
(2023)
Review
Food Science & Technology
Zilanir Carvalho Pereira, Josias Martins dos Anjos Cruz, Renilto Frota Correa, Edgar Aparecido Sanches, Pedro Henrique Campelo, Jaqueline de Araujo Bezerra
Summary: This review focuses on the chemical composition, health benefits, and products derived from the pulps of Passiflora spp. over the last 5 years. Phenolic acids and polyphenols were among the major organic compounds found in the pulps of Passiflora spp. The fruits demonstrated antioxidant properties as well as inhibition of alpha-amylase and alpha-glucosidase enzymes. These findings indicate the potential use of Passiflora spp. in developing a variety of products, especially non-dairy beverages, to meet consumer demand for alternatives. Sensory analysis and in vivo tests are encouraged to further explore the development of pharmaceutical and food products with high value. Patents also show considerable interest in research and product development in various food technology areas, as well as biotechnology, pharmacy, and materials engineering.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Food Science & Technology
Paula Jimenez, Paula Garcia, Vilma Quitral, Karla Vasquez, Claudia Parra-Ruiz, Marjorie Reyes-Farias, Diego F. Garcia-Diaz, Paz Robert, Cristian Encina, Jessica Soto-Covasich
Summary: Avocado, a native American fruit, produces a large amount of wastes during industrial processing, which contain bioactive compounds with antimicrobial, anti-inflammatory, anticancer properties. These compounds, including polyphenols, carotenoids, tocopherols, and phytosterols, have potential applications in food and pharmaceutical industries.
FOOD REVIEWS INTERNATIONAL
(2021)
Article
Food Science & Technology
SolJu Pak, Fang Chen, Lingjun Ma, Xiaosong Hu, Junfu Ji
Summary: The review focuses on the bioactive components in black fungi, such as polysaccharides, melanin, and phenolic compounds, and their health benefits including antioxidant, hypoglycemic, antitumor, and immunostimulation effects. The biological activity and physicochemical properties of black fungi enable their potential applications in drug delivery and food production.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Nutrition & Dietetics
Irtiqa Shabir, Vinay Kumar Pandey, Rafeeya Shams, Aamir Hussain Dar, Kshirod Kumar Dash, Shafat Ahmad Khan, Iqra Bashir, G. Jeevarathinam, Alexandru Vasile Rusu, Tuba Esatbeyoglu, R. Pandiselvam
Summary: Quercetin and its derivatives are naturally occurring phytochemicals with promising biological properties, including anticancer, antidiabetic, and antibacterial effects. They can be found in fruits, vegetables, and coffee, and consuming them as part of a meal or as a supplement may benefit one's health.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Linhui Zhou, Kunning Li, Xinyu Duan, David Hill, Colin Barrow, Frank Dunshea, Gregory Martin, Hafiz Suleria
Summary: Driven by concerns about food security, microalgae have gained attention for their resource-efficient production and high nutritional value. They contain various bioactive compounds with health-promoting effects such as anti-oxidative, anti-inflammatory, anti-cancer, and antimicrobial properties. While microalgae are being applied in the food and aquaculture industries, obstacles to commercial application remain due to technological immaturity and high production costs.
Review
Food Science & Technology
Abdul Mueed, Sahar Shibli, Sameh A. Korma, Philippe Madjirebaye, Tuba Esatbeyoglu, Zeyuan Deng
Summary: Flaxseed, known for its abundance of nutrients and bioactive compounds, has gained recognition as a health food. Its various components contribute to its beneficial properties, making it applicable in nutraceuticals, food products, cosmetics, and biomaterials. The importance of these components has increased in modern times due to the trend of plant-based diets. Recent studies have revealed the role of flaxseed substances in maintaining a healthy gut microbiome and preventing and managing diseases, further highlighting its significance as a powerful nutritional remedy. This review summarizes the extensive applications of flaxseed ingredients in food products and suggests ways to enhance their utilization.
Review
Food Science & Technology
Dan-Dan Zhou, Jiahui Li, Ruo-Gu Xiong, Adila Saimaiti, Si-Yu Huang, Si-Xia Wu, Zhi-Jun Yang, Ao Shang, Cai-Ning Zhao, Ren-You Gan, Hua-Bin Li
Summary: Grape is a popular fruit worldwide, containing a variety of bioactive compounds with potential health benefits. It has antioxidant, anti-inflammatory, anticancer effects, and is used to produce products like wine and grape juice. Grape pomace and grape seed also have applications in the food industry.
Article
Nutrition & Dietetics
Andrei Mocan, Angela Fernandes, Ricardo C. Calhelha, Laura Gavrilas, Isabel C. F. R. Ferreira, Marija Ivanov, Marina Sokovic, Lillian Barros, Mihai Babota
Summary: The study found that aqueous extracts of C. creticus contained main compounds such as myricetin and quercetin glycosides, especially in aqueous extracts, which were probably responsible for their enhanced antioxidant and antimicrobial potential. On the other hand, hydroethanolic preparations exerted a strong anti-inflammatory and anti-biofilm activity.
FRONTIERS IN NUTRITION
(2022)
Review
Agriculture, Multidisciplinary
Yu Wu, Xiaosheng Jin, Ya Zhang, Jian Liu, Mingjiang Wu, Haibin Tong
Summary: Nonalcoholic fatty liver disease (NAFLD) is a common chronic liver disease associated with unhealthy lifestyles. Effective therapeutic options are currently lacking, necessitating the development of safe, efficient, and economical treatments. Brown algae, rich in bioactive compounds such as polysaccharides and phlorotannins, have been shown to alleviate insulin resistance and hepatic steatosis, potentially ameliorating NAFLD. Increasing dietary consumption of brown algae has been reported to reduce the risk of NAFLD development. This review highlights the animal experiments and clinical evidence supporting brown algae and their bioactive compounds as potential treatments for NAFLD.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Review
Food Science & Technology
Sourav Misra, Pooja Pandey, Hari Niwas Mishra
Summary: The co-encapsulation of probiotic bacteria and bioactive compounds in a single product provides synergistic health benefits, enhances bioactivity, and improves the adherence of probiotics during digestion. This process has cost advantages over individual microencapsulation and enhances the storability of food products. Further research is needed to explore release mechanisms and incorporate co-microcapsules in cost-effective functional food formulations.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
