Review
Biochemistry & Molecular Biology
Marta Pelczynska, Malgorzata Moszak, Agnieszka Wesolek, Pawel Bogdanski
Summary: Dietary patterns, specifically those containing bioactive food compounds such as polyphenols, unsaturated fatty acids, and probiotics, show promise in preventing and treating obesity-induced inflammation. These compounds modulate the secretion of inflammatory molecules, regulate gene expression, and modify signaling pathways involved in the inflammatory response. However, further research is needed to determine optimal strategies for their intake, and global education is necessary to promote the advantages of consuming bioactive food compounds and combat unhealthy dietary patterns.
Review
Chemistry, Applied
Hui Yang, Yezhi Qu, Yaran Gao, Shuyuan Sun, Ruixue Ding, Weihe Cang, Rina Wu, Junrui Wu
Summary: It is concerning that food allergies are becoming more common due to factors such as hygiene, microbiota, inappropriate complementary foods, and processed food consumption. Understanding the role of dietary components can improve the diagnosis, treatment, and prevention of food allergies.
Review
Biochemistry & Molecular Biology
Paulina Lysakowska, Aldona Sobota, Anna Wirkijowska
Summary: Medicinal mushrooms are considered new-generation foods with high content of biologically active compounds. They have beneficial effects on overall health and nutritional level, exhibiting anticancer, antioxidant, antidiabetic, and immunomodulatory effects. However, further long-term clinical studies are needed to understand their mechanisms of action. Medicinal mushrooms have great potential in the design of innovative functional foods, though their interactions with food matrix require further research.
Article
Food Science & Technology
Zhishu He, Hao Zhang, Tao Wang, Ren Wang, Xiaohu Luo
Summary: In this study, the growth capacities of five lactic acid bacteria (LAB) in oat matrix and the effects of fermentation on the contents of bioactive components were compared. The results show that S. thermophilus retained the highest beta-glucan content, while L. casei increased the total polyphenol and total flavonoid contents. The composition of volatile components varied with different strains.
Review
Nutrition & Dietetics
Karla Paulina Luna-Castillo, Sophia Lin, Jose Francisco Munoz-Valle, Barbara Vizmanos, Andres Lopez-Quintero, Fabiola Marquez-Sandoval
Summary: Cardiovascular diseases (CVD) are a major cause of mortality worldwide, with high-density lipoprotein cholesterol (HDL-C) playing a crucial role in its prevention. Maintaining healthy levels of HDL-C is important, but ensuring the functionality of this particle is key. Functional foods and dietary compounds like extra virgin olive oil and nuts can improve HDL functionality. Further research is needed to better understand the association between diet and HDL functionality.
Review
Food Science & Technology
Mrinal Samtiya, Rotimi E. Aluko, Tejpal Dhewa, Jose Manuel Moreno-Rojas
Summary: Plant foods are consumed globally for their high energy density and nutritional value, with their consumption rising due to metabolic disorders associated with non-vegetarian diets. The bioactive compounds in plant foods have been shown to have health-promoting properties, benefiting conditions such as cancer, cardiovascular diseases, and diabetes. These components also possess antioxidative, anti-inflammatory, and immunomodulatory properties, contributing to their ability to mitigate the impact of various human diseases.
Article
Biochemistry & Molecular Biology
Umakanta Sarker, Md. Asif Iqbal, Md. Nazmul Hossain, Shinya Oba, Sezai Ercisli, Crina Carmen Muresan, Romina Alina Marc
Summary: This study assessed the nutritional and pharmacological properties of amaranth leaves, finding them to be a valuable by-product with antioxidant and nutrient potential.
Article
Plant Sciences
Renata A. Carnauba, Flavia M. Sarti, Neuza M. A. Hassimotto, Franco M. Lajolo
Summary: Studies have found significant disparities in bioactive compound consumption across populations depending on their geographic origin. The aim of this research was to estimate the intake of bioactive compounds in different regions of Brazil and identify the major contributors. The study analyzed data from the National Dietary Survey 2017-2018, including food intake information from 46,164 individuals aged ≥10 years. The results showed variations in the intake of polyphenols and carotenoids across different regions, with the South having higher polyphenol intake and the Midwest having higher carotenoid intake. Tea and coffee were the main contributors to polyphenol intake in different regions, while acai, caja juice, mango, and corn were important sources of carotenoid intake in specific regions. The findings highlight the potential of food plants in developing marketable products and increasing bioactive compound intake.
Review
Nutrition & Dietetics
Anna Debinska, Barbara Sozanska
Summary: This review discusses the potential anti-allergic actions of dietary polyphenols, including their ability to reduce protein allergenicity, regulate immune response, and modify gut microbiome. It reviews current evidence that various polyphenols can attenuate allergic inflammation and alleviate symptoms of allergic diseases. It suggests that dietary polyphenols have great anti-allergic potential and could be used for preventive or therapeutic interventions.
Article
Food Science & Technology
Willibald Wonisch, Olaf Stanger, Franz Tatzber, Meinrad Lindschinger, Michael Murkovic, Gerhard Cvirn
Summary: The study focused on the colorimetric determination of polyphenols and antioxidative capacity in blueberry- and cranberry smoothies over one year. Results showed that storing the smoothies at fridge temperature (4 +/- 2 degrees C) was optimal for preservation of bioactive phytochemicals and antioxidants.
Article
Food Science & Technology
Armachius James, Ting Yao, Hengming Ke, Yousheng Wang
Summary: Microbial communities in winemaking have a diverse impact on the fermentation process, flavor, aroma, and functional components of wine. The management of microbiota can enhance wine production and contribute to the health benefits associated with moderate wine consumption. This review focuses on the contributions of wine microbiota to functional components and highlights the role of different yeasts and bacteria in winemaking.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Biochemistry & Molecular Biology
Qian Liu, Nazimah Hamid, Ye Liu, Rothman Kam, Kevin Kantono, Kelvin Wang, Jun Lu
Summary: This study investigated the effects of spray drying on the microstructure, bioactive components, and cytotoxicity of tamarillo powder. The results showed that polyphenols and antioxidant activities of tamarillo powder increased under high temperature and low carrier concentration conditions.
Article
Nutrition & Dietetics
Claudia Delgadillo-Puga, Ivan Torre-Villalvazo, Lilia G. Noriega, Leonardo A. Rodriguez-Lopez, Gabriela Aleman, Erik A. Torre-Anaya, Yonatan Y. Carino-Cervantes, Berenice Palacios-Gonzalez, Janette Furuzawa-Carballeda, Armando R. Tovar, Luis Cisneros-Zevallos
Summary: Whole pecans and pecan polyphenols have beneficial effects on reducing fat mass, cholesterol, insulin, and improving glucose tolerance in mice fed a high-fat diet. These effects are associated with increased thermogenic activity, mitochondrial activity, and AMPK activation, as well as reduced adipocyte hypertrophy and inflammation. Additionally, they modulate the gut microbiota and reduce circulating lipopolysaccharides.
Review
Food Science & Technology
Katharine Ko, Younas Dadmohammadi, Alireza Abbaspourrad
Summary: Pomegranate rind and seed, rich in bioactive compounds, have been utilized as natural food additives and in edible coatings for food packaging. These components also show significant effects in skin health applications, combating UV-induced stresses and promoting wound healing. Further research and future outlook on this value-added conversion are discussed.
Article
Food Science & Technology
Janaina Carla Barbosa Machado, Magda Rhayanny Assuncao Ferreira, Luiz Alberto Lira Soares
Summary: Punica granatum L. is a medicinal plant used in the Mediterranean for treating infectious and inflammatory diseases. Its leaves, which have therapeutic and bioactive potential, have not been explored for the development of technological food and pharmaceutical products.
Article
Plant Sciences
Molla F. Mengist, Hamed Bostan, Domenico De Paola, Scott J. Teresi, Adrian E. Platts, Gaetana Cremona, Xinpeng Qi, Ted Mackey, Nahla Bassil, Hamid Ashrafi, Lara Giongo, Rubina Jibran, David Chagne, Luca Bianco, Mary A. Lila, Lisa J. Rowland, Marina Iovene, Patrick P. Edger, Massimo Iorizzo
Summary: Understanding the recombination behavior in polyploidy species is crucial for genetic discoveries. This study focused on blueberry, a tetraploid species, and investigated its genetic behavior using cytogenetics and high-density genetic maps. The study revealed the presence of an autotetraploid behavior and a translocation affecting chromosome pairing and recombination. No other structural genomic divergences were detected, providing valuable resources for future genetic and comparative genomic studies.
Article
Neurosciences
Carol L. Cheatham, L. Grant Canipelll, Grace Millsap, Julie M. Stegall, Sheau Ching Chai, Kelly W. Sheppard, Mary Ann Lila
Summary: This study suggests that consuming wild blueberries can improve cognitive abilities in older adults, especially in terms of processing speed, thus mitigating the effects of cognitive aging.
NUTRITIONAL NEUROSCIENCE
(2023)
Review
Food Science & Technology
Haizhou Wu, Gabriel Oliveira, Mary Ann Lila
Summary: Color is an important characteristic of food. Anthocyanins, responsible for the purple, blue or red hues of many plants, not only offer market advantage but also show potential health benefits. However, the bioavailability of anthocyanins in the human body is low, and protein binding has been suggested as a strategy to enhance their bioactivity.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Review
Nutrition & Dietetics
Malak Alghamdi, Janelle Gutierrez, Slavko Komarnytsky
Summary: Modern lifestyles have led to significant deviations from ancestral routines, resulting in major changes in diets and increased sedentarism. The human body's trace element status is no longer adequately supported by micronutrient-deficient farmed meats and crop commodities produced by current agricultural food systems. This imbalance is particularly evident in increased obesogenic adipogenesis and unresolved low-grade inflammation. This review discusses recent advancements in understanding the role of select minerals in optimizing immune responses, including the activation and migration of immune cells, the release of pro-inflammatory cytokines and chemokines, and the maintenance of structural integrity in skin and mucus membranes. It also considers the absorption, transport, and delivery of minerals to body tissues in relation to metabolic adaptation.
Article
Integrative & Complementary Medicine
Jia Xiong, Mary H. Grace, Hideka Kobayashi, Mary Ann Lila
Summary: This study aimed to investigate the skin-protective properties of saffron in human dermal fibroblasts. The results showed that saffron extract exhibited tyrosinase and collagenase inhibition activities, antioxidant activity, and promoted collagen and hyaluronic acid synthesis. Additionally, saffron extract also enhanced cell migration activity, indicating potential benefits for skin resilience.
JOURNAL OF HERBAL MEDICINE
(2023)
Review
Nutrition & Dietetics
Slavko Komarnytsky, Charles Wagner, Janelle Gutierrez, Odette M. Shaw
Summary: Recent research shows that berry-derived polymeric substrates that resist human digestion are extensively metabolized in the gastrointestinal tract dominated by microbiota, and have potential to improve gastrointestinal health and metabolic outcomes. The differences in complex carbohydrate fractions and polyphenol classes among berries have been found to affect microbial populations and human metabolome, suggesting the intentional modulation of gut microbiome profiles and risk factors through berry consumption.
CURRENT NUTRITION REPORTS
(2023)
Article
Nutrition & Dietetics
Joanna K. Hodges, Maria Maiz, Sisi Cao, Pamela J. Lachcik, Munro Peacock, George P. McCabe, Linda D. McCabe, Dennis P. Cladis, George S. Jackson, Mario G. Ferruzzi, Mary Ann Lila, Regan L. Bailey, Berdine R. Martin, Connie M. Weaver
Summary: A study conducted in rats and postmenopausal women found that moderate consumption of blueberries can reduce bone loss, with a dose-dependent relationship. In postmenopausal women, consuming less than one cup of blueberries per day can increase bone calcium retention and help attenuate bone loss.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2023)
Article
Food Science & Technology
Roberta Targino Hoskin, Mary H. H. Grace, Jia Xiong, Mary Ann Lila
Summary: This study investigates the performance of buckwheat protein (BK) and chia seed protein (CP) as drying carriers for the microencapsulation of polyphenols extracted from blackcurrant pomace and cocoa powder. It shows that nonconventional protein sources like chia/pea protein blend and buckwheat protein can efficiently produce functional microparticles with desirable physicochemical attributes and antioxidant activity. These protein-polyphenol microparticles have high polyphenol content and bioaccessibility, making them suitable for the development of protein-rich plant-based food products.
JOURNAL OF FOOD SCIENCE
(2023)
Review
Nutrition & Dietetics
Connor Balfany, Janelle Gutierrez, Marvin Moncada, Slavko Komarnytsky
Summary: Green leaf biomass can be a viable alternative source of plant proteins in food and feed processing formulations, offering advantageous functional features and nutritional differences compared to plant seeds. Technological improvements can enhance the nutritional quality of green leaf proteins and address challenges associated with global demand for high quality nutrition.
Article
Nutrition & Dietetics
Chinmayee Panda, Slavko Komarnytsky, Michelle Norton Fleming, Carissa Marsh, Keri Barron, Sara Le Brun-Blashka, Brandon Metzger
Summary: Adequate antioxidant supply is important for maintaining metabolic homeostasis and reducing oxidative stress during detoxification. Certain phytonutrients can support the detoxification process by stimulating the liver or acting as antioxidants. This study examined the effects of a 28-day metabolic detoxification program in healthy adults and found that a whole food supplement helped enhance free radical scavenging and maintain redox homeostasis.
Article
Nutrition & Dietetics
Carolina Carlisle, Kristine Polley, Chinmayee Panda, Keri Barron, Meghan Hamrock, Ashley Dominique, Brandon Metzger, Sara Le Brun-Blashka, Slavko Komarnytsky
Summary: Chronic pain is a major health issue in the US, typically managed pharmacologically but with diminishing results. This study aimed to test a novel combination of hemp oil, calamari oil, and broccoli for pain relief and attenuation of oxidative stress in adults seeking chiropractic care. The results showed that this combination could decrease pain intensity and oxidative stress.
Article
Food Science & Technology
Diego Garcia, Seung Woon You, Ricardo S. Aleman, Joan M. King, Slavko Komarnytsky, Roberta Targino Hoskin, Marvin Moncada
Summary: Mushroom by-products have the potential to be used as food ingredients due to their economical and eco-friendly nature. The protein by-product from mushrooms was characterized and found to have high fiber content, making it suitable for the formulation of high-fiber food products.
Article
Multidisciplinary Sciences
David C. Nieman, Camila A. Sakaguchi, Ashraf M. Omar, Kierstin L. Davis, Cameron E. Shaffner, Renee C. Strauch, Mary Ann Lila, Qibin Zhang
Summary: This study aimed to investigate the effects of blueberry supplementation on muscle soreness, damage, and inflammation resolution in untrained adults after intense exercise. The results showed that daily supplementation with freeze-dried blueberries significantly increased urinary phenolic levels and reduced inflammation. However, there were no significant differences between the blueberry and placebo groups in exercise performance and muscle soreness.
SCIENTIFIC REPORTS
(2023)
Article
Biochemistry & Molecular Biology
Roberta Targino Hoskin, Mary H. Grace, Anna Guiotto, Alessandra Pecorelli, Giuseppe Valacchi, Mary Ann Lila
Summary: Spray drying was used to microencapsulate phytochemicals from berry pomaces with Spirulina protein for the formulation of a cosmeceutical topical product, which aimed to protect the skin from pollution-induced damage. The physicochemical and phytochemical characteristics of the microencapsulated particles were evaluated, showing that complexation with berry pomaces polyphenols significantly increased the content of active compounds. A topical gel was prepared using the microencapsulated particles, and it effectively attenuated oxidative and inflammatory damage caused by exposure to diesel engine exhaust, demonstrating the potential of this formulation for skin health applications.
Article
Biochemistry & Molecular Biology
Mitali A. Tambe, Aurelie de Rus Jacquet, Katherine E. Strathearn, Jennifer A. Hensel, Bryce D. Colon, Aswathy Chandran, Gad G. Yousef, Mary H. Grace, Mario G. Ferruzzi, Qingli Wu, James E. Simon, Mary Ann Lila, Jean-Christophe Rochet
Summary: Parkinson's disease (PD) is a neurodegenerative disorder characterized by the loss of dopaminergic neurons in the substantia nigra region of the brain. Anthocyanin (ANC) intake has been associated with a reduced risk of PD. This study found that botanical extracts enriched with ANC and other polyphenols could protect against the death of dopaminergic neurons caused by PD-related toxins, such as paraquat (PQ) and rotenone. These extracts activated cellular antioxidant mechanisms and alleviated mitochondrial dysfunction, suggesting their potential to slow neurodegeneration in individuals exposed to PQ or rotenone.