Characterization of anthocyanin‐containing purple wheat prototype products as functional foods with potential health benefits

2019 ◽  
Vol 97 (1) ◽  
pp. 34-38 ◽  
Author(s):  
Tamer H. Gamel ◽  
Amanda J. Wright ◽  
Mark Pickard ◽  
El‐Sayed M. Abdel‐Aal
Keyword(s):  
Functional Foods ◽  
Health Benefits ◽  
Potential Health

Functional Foods and Cardiac Health

2017 ◽  
pp. 16-41
Author(s):  
Santosh Jain Passi
Keyword(s):  
Primary Prevention ◽  
Cohort Studies ◽  
Dietary Supplements ◽  
Dietary Patterns ◽  
Functional Foods ◽  
Health Benefits ◽  
Functional Health ◽  
Active Components ◽  
Potential Health ◽  
Traditional Medicines

Functional foods containing physiologically-active components, have been reported to confer several health benefits. Longitudinal cohort studies indicate that certain foods and dietary patterns play an important role in primary prevention of numerous disease conditions and this has led to the identification of putative functional foods. Research is necessary to substantiate the potential health benefits of various functional foods for which the diet–health relationships have yet not been scientifically validated. The term ‘functional foods' may include health/functional health foods, foods fortified with minerals/vitamins, dietary supplements or even the traditional medicines (Zawistowski, 2014).

scholarly journals New legume sources as therapeutic agents

2002 ◽  
Vol 88 (S3) ◽  
pp. 287-292 ◽  
Author(s):  
Zecharia Madar ◽  
Aliza H. Stark
Keyword(s):  
Functional Foods ◽  
Health Benefits ◽  
Glycaemic Index ◽  
Therapeutic Agents ◽  
Lipid Lowering ◽  
Potential Health ◽  
Saponin Content ◽  
Daily Diet ◽  
Faba Beans ◽  
Therapeutic Properties

This review evaluates the potential health benefits of three legume sources that rarely appear in Western diets and are often overlooked as functional foods. Fenugreek (Trigonella foenum graecum) and isolated fenugreek fractions have been shown to act as hypoglycaemic and hypocholesterolaemic agents in both animal and human studies. The unique dietary fibre composition and high saponin content in fenugreek appears to be responsible for these therapeutic properties. Faba beans (Vicia faba) have lipid-lowering effects and may also be a good source of antioxidants and chemopreventive factors. Mung beans (Phaseolus aureus, Vigna radiatus) are thought to be beneficial as an antidiabetic, low glycaemic index food, rich in antioxidants. Evidence suggests that these three novel sources of legumes may provide health benefits when included in the daily diet.

Functional Food with some Health Benefits are so Called as Superfood-A Review

2020 ◽  
Vol 16 ◽  
Author(s):  
Ena Gupta ◽  
Pragya Mishra
Keyword(s):  
Functional Foods ◽  
Emotional Health ◽  
Health Benefits ◽  
Biological Properties ◽  
Human Case ◽  
Health Claims ◽  
Potential Health ◽  
Bioactive Ingredients ◽  
Conventional Foods ◽  
New Research

: The possible beneficial properties of functional foods are due to their content in bioactive ingredients, with specific biological properties. A number of processed functional foods are available in the market – probiotic yogurt, calcium and ω-3 fatty acids enriched orange juice and milk. Simultaneously, new research studies confer potential health benefits of various conventional foods (salmon, berries, green tea, vegetables, fruits, nuts, cereals and breads etc) termed as “superfood” which is a marketing term and there is no established medical definition. Following suitable dietary patterns superfood reduces the risk of degerative diseases by promoting physical and emotional health. Scientific evidences suggests that superfood are dense source of antioxidants, minerals, vitamins and other nutrients. There is insufficient research on the exact explanation of term ‘superfood’and its health claims by different companies without any legislation. This buzz word making confusion among consumers, that how much and what quantity should make a food superfood, as no single food may be as nutritious to be stated as superfood. This article introduces further investigation on superfood which was categorized on the basis of their major constituents and potential health benefits. Further there is a need of more reviews, researches, clinical trials and human case studies to investigate or test superfood.

scholarly journals Germination changes the isoflavone profile and increases the antioxidant potential of soybean

2018 ◽  
Vol 3 ◽  
pp. 144-150 ◽  
Author(s):  
Luciane Yuri Yoshiara ◽  
José Marcos Gontijo Mandarino ◽  
Mercedes Concórdia Carrão-Panizzi ◽  
Tiago Bervelieri Madeira ◽  
Josemeyre Bonifácio da Silva ◽  
...  
Keyword(s):  
Functional Foods ◽  
Total Yield ◽  
Health Benefits ◽  
Total Weight ◽  
Antioxidant Potential ◽  
Scavenging Activity ◽  
Potential Health

Isoflavones, which exist in their conjugated or aglycone forms, are well recognized for their potential health benefits. However, isoflavones as aglycone have been regarded as the most bioactive form. In the present study, the profile of isoflavones and their scavenging activity as affected by germination were investigated in several soybean fractions, namely cotyledons, epicotyls, radicles, and hypocotyls. Only aglycones were detected in the radicles from 144 h until 168 h of germination, which makes this component a potential feedstock for studies aiming at isolation, especially of daidzein, which was present in higher concentrations. In terms of total yield and contribution to the total weight of the germinated soybeans, the cotyledons are the best source of aglycones, which was achieved at 144 h of germination. The higher scavenging activity of high-aglycone components from germinated soybeans supports the use of germination to obtain functional foods and/or ingredients with potentially superior bioactivities.

Functional Foods and Cardiac Health

2019 ◽  
pp. 304-329
Author(s):  
Santosh Jain Passi
Keyword(s):  
Primary Prevention ◽  
Cohort Studies ◽  
Dietary Supplements ◽  
Dietary Patterns ◽  
Functional Foods ◽  
Health Benefits ◽  
Functional Health ◽  
Active Components ◽  
Potential Health ◽  
Traditional Medicines

Functional foods containing physiologically-active components, have been reported to confer several health benefits. Longitudinal cohort studies indicate that certain foods and dietary patterns play an important role in primary prevention of numerous disease conditions and this has led to the identification of putative functional foods. Research is necessary to substantiate the potential health benefits of various functional foods for which the diet–health relationships have yet not been scientifically validated. The term ‘functional foods' may include health/functional health foods, foods fortified with minerals/vitamins, dietary supplements or even the traditional medicines (Zawistowski, 2014).

scholarly journals Characterization of a Novel Flavone O-Methyltransferase Gene in Rice

2006 ◽  
Vol 1 (11) ◽  
pp. 1934578X0600101 ◽  
Author(s):  
Jian-Min Zhou ◽  
Yukiharu Fukushi ◽  
Xiao-Feng Wang ◽  
Ragai K. Ibrahim
Keyword(s):  
Recombinant Protein ◽  
Rice Genome ◽  
Health Benefits ◽  
Major Product ◽  
Genome Database ◽  
Potential Health ◽  
Grain Crops ◽  
Methyltransferase Gene ◽  
Trimethyl Ether

We report the characterization of a novel flavone O-methyltransferase cDNA (OsOMT1) from the rice genome database. Its recombinant protein utilizes tricetin as the preferred substrate, catalyzing its stepwise methylation to the monomethyl- (selgin), dimethyl- (tricin), as the major product, and trimethyl ether derivatives. The use of this gene to increase tricin content in grain crops is discussed in relation to its potential health benefits.

scholarly journals Development and characterization of k-carrageenan (Kappaphycus alvarezii) incorporated bun

2020 ◽  
Vol 11 (2) ◽  
pp. 120-129
Author(s):  
P. J. Gopika ◽  
Ninisha Babu ◽  
Ammu Dinakaran ◽  
Divya Vijayan ◽  
T.K. Srinivasa Gopal
Keyword(s):  
Functional Foods ◽  
Radical Scavenging Activity ◽  
Kappaphycus Alvarezii ◽  
Health Benefits ◽  
Radical Scavenging ◽  
High Demand ◽  
Physical Chemical ◽  
Life Analysis ◽  
Sensory Parameters

Functional foods with elevated levels of fibre content are of high demand because of its several health benefits. A study was conducted for the development of fibre enriched bakery products. As a part of this study fibre enriched bun was developed using k-carrageenan (Kappaphycus alvarezii) as the source of fibre. The bun was prepared with the incorporation of various concentrations (2-8%) of -carrageenan powder. Comparative analyses of the physical, chemical, textural, structural and sensorial characteristics of bun were conducted. The highest concentration of k-carrageenan that was sensorily acceptable for incorporation in bun was 6 per cent, beyond which sensory parameters like taste and texture showed unacceptability. Radical scavenging activity assays revealed an improved activity with increased concentration of k-carrageenan.The shelf-life analysis of the sample was done after packing in low density polythene (LDPE) pouches. The present study has demonstratedthat k-carrageenan can be used as a competent constituent for the fortification of bun to utilize the health benefits of marine fibre.

scholarly journals Discovery and Characterization of Carotenoid-Oxygen Copolymers in Fruits and Vegetables with Potential Health Benefits

2016 ◽  
Vol 64 (19) ◽  
pp. 3767-3777 ◽  
Author(s):  
Graham W. Burton ◽  
Janusz Daroszewski ◽  
Trevor J. Mogg ◽  
Grigory B. Nikiforov ◽  
James G. Nickerson
Keyword(s):  
Fruits And Vegetables ◽  
Health Benefits ◽  
Potential Health
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