Novel fiber-rich lentil flours as snack-type functional foods: an extrusion cooking effect on bioactive compounds

2015 ◽  
Vol 6 (9) ◽  
pp. 3135-3143 ◽  
Author(s):  
P. Morales ◽  
J. De J. Berrios ◽  
A. Varela ◽  
C. Burbano ◽  
C. Cuadrado ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Functional Foods ◽  
Inositol Phosphates ◽  
Extrusion Cooking ◽  
Extrusion Processing

The effect of extrusion processing on inositol phosphates.

scholarly journals Metabolome-Based Discrimination Analysis of Five Lilium Bulbs Associated with Differences in Secondary Metabolites

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1340
Author(s):  
Ying Kong ◽  
Huan Wang ◽  
Lixin Lang ◽  
Xiaoying Dou ◽  
Jinrong Bai
Keyword(s):  
Secondary Metabolites ◽  
Bioactive Compounds ◽  
Functional Foods ◽  
Tandem Mass ◽  
Limited Information ◽  
Eastern Asia ◽  
Discrimination Analysis ◽  
Lilium Species ◽  
Metabolite Profiles ◽  
Ultrahigh Performance Liquid Chromatography

The bulbs of several Lilium species are considered to be both functional foods and traditional medicine in northern and eastern Asia. Considering the limited information regarding the specific bioactive compounds contributing to the functional properties of these bulbs, we compared the secondary metabolites of ten Lilium bulb samples belonging to five different species, using an ultrahigh-performance liquid chromatography-electrospray ionization-tandem mass spectrometry (UPLC-ESI-MS/MS)-based secondary metabolomics approach. In total, 245 secondary metabolites were detected; further, more metabolites were detected from purple Lilium bulbs (217 compounds) than from white bulbs (123–171 compounds). Similar metabolite profiles were detected in samples within the same species irrespective of where they were collected. By combining herbal analysis and screening differential metabolites, steroid saponins were considered the key bioactive compounds in medicinal lilies. Of the 14 saponins detected, none were accumulated in the bulbs of L. davidii var. willmottiae, also called sweet lily. The purple bulbs of L. regale accumulated more secondary metabolites, and, notably, more phenolic acid compounds and flavonoids. Overall, this study elucidates the differential metabolites in lily bulbs with varying functions and colors and provides a reference for further research on functional foods and the medicinal efficacy of Lilium species.

scholarly journals Bioactive Compounds, Vitamins and Minerals Composition of Freeze-dried Grewia asiatica L. (Phalsa) Pulp and Seed Powder

2019 ◽  
Vol 38 (03) ◽  
Author(s):  
Kiran Bala ◽  
Aradhita Barmanray
Keyword(s):  
Heavy Metals ◽  
Ascorbic Acid ◽  
Vitamin A ◽  
Bioactive Compounds ◽  
Functional Foods ◽  
Total Phenols ◽  
Total Anthocyanin ◽  
Freeze Dried ◽  
Total Anthocyanins ◽  
Β Carotene

Present study was directed to analyze and compare the bioactive compounds (total phenols, total anthocyanins), vitamins (ascorbic acid, β-carotene, vitamin A), minerals including Ca, Mg, Na, P, K, Fe, Cu, Zn, Co, Mn and heavy metals (Cd, Hg, Pb) of freeze-dried (lyophilized) phalsa pulp and seed powder. In lyophilized pulp powder (LPP) higher amount of total phenols (78.11 mg/100g), total anthocyanin (82.94 mg/100g), ascorbic acid (5.21 mg/100g), β-carotene (0.54 µg/100g), vitamin A (0.89 I.U.) were observed than lyophilized seed powder (LSP). Na, K, Mg and Co (0.41, 0.39, 1.08, 0.46 mg/100g, respectively) were higher in LPP as compared to LSP (0.29, 0.11, 0.76 and 0.40 mg/100g, respectively) whereas, Ca, P and Cu were detected more in LSP. This study opens the prospect of using dry phalsa powder in the preparation of various nutraceutical and functional foods for their therapeutic as well as prophylactic purposes.

scholarly journals Brazilian fruit pulps as functional foods and additives: Evaluation of bioactive compounds

2015 ◽  
Vol 172 ◽  
pp. 462-468 ◽  
Author(s):  
Mário Paz ◽  
Patricia Gúllon ◽  
M. Fátima Barroso ◽  
Ana P. Carvalho ◽  
Valentina F. Domingues ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Functional Foods

scholarly journals Changes in Nutritional Properties and Bioactive Compounds in Cereals During Extrusion Cooking

2018 ◽  
Author(s):  
Cuauhtémoc Reyes Moreno ◽  
Perla C. Reyes Fernández ◽  
Edith O. Cuevas Rodríguez ◽  
Jorge Milán Carrillo ◽  
Saraid Mora Rochín
Keyword(s):  
Bioactive Compounds ◽  
Extrusion Cooking ◽  
Nutritional Properties

Red Dragon Fruit Powder as a Basic Ingredient for Functional Foods Rich in Bioactive Compounds, Nutritional Substances and Antioxidants

2017 ◽  
Vol 16 (9) ◽  
pp. 714-718 ◽  
Author(s):  
Tonny C. Maigoda ◽  
Darwis . ◽  
Ahmad Rizal ◽  
Emy Yuliantini ◽  
Kamsiah . ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Functional Foods ◽  
Basic Ingredient ◽  
Dragon Fruit ◽  
Fruit Powder

scholarly journals The Extrusion Cooking Process for the Development of Functional Foods

2018 ◽  
Author(s):  
Martha G. Ruiz-Gutiérrez ◽  
Miguel Á. Sánchez-Madrigal ◽  
Armando Quintero-Ramos
Keyword(s):  
Functional Foods ◽  
Extrusion Cooking ◽  
Cooking Process

scholarly journals Bioactive Compounds from Plant-Based Functional Foods: A Promising Choice for the Prevention and Management of Hyperuricemia

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 973
Author(s):  
Lin-Lin Jiang ◽  
Xue Gong ◽  
Ming-Yue Ji ◽  
Cong-Cong Wang ◽  
Jian-Hua Wang ◽  
...  
Keyword(s):  
Uric Acid ◽  
Side Effects ◽  
Bioactive Compounds ◽  
Functional Foods ◽  
High Serum ◽  
Pharmacological Effects ◽  
Pharmaceutical Drugs ◽  
Natural Remedies ◽  
Obesity Hypertension ◽  
Uric Acid Secretion

Hyperuricemia is a common metabolic disease that is caused by high serum uric acid levels. It is considered to be closely associated with the development of many chronic diseases, such as obesity, hypertension, hyperlipemia, diabetes, and cardiovascular disorders. While pharmaceutical drugs have been shown to exhibit serious side effects, and bioactive compounds from plant-based functional foods have been demonstrated to be active in the treatment of hyperuricemia with only minimal side effects. Indeed, previous reports have revealed the significant impact of bioactive compounds from plant-based functional foods on hyperuricemia. This review focuses on plant-based functional foods that exhibit a hypouricemic function and discusses the different bioactive compounds and their pharmacological effects. More specifically, the bioactive compounds of plant-based functional foods are divided into six categories, namely flavonoids, phenolic acids, alkaloids, saponins, polysaccharides, and others. In addition, the mechanism by which these bioactive compounds exhibit a hypouricemic effect is summarized into three classes, namely the inhibition of uric acid production, improved renal uric acid elimination, and improved intestinal uric acid secretion. Overall, this current and comprehensive review examines the use of bioactive compounds from plant-based functional foods as natural remedies for the management of hyperuricemia.

scholarly journals Medicinal plants of the family Lamiaceae as functional foods – a review  

2016 ◽  
Vol 34 (No. 5) ◽  
pp. 377-390 ◽  
Author(s):  
K. Carović-Stanko ◽  
M. Petek ◽  
M. Grdiša ◽  
J. Pintar ◽  
D. Bedeković ◽  
...  
Keyword(s):  
Medicinal Plants ◽  
Secondary Metabolites ◽  
Bioactive Compounds ◽  
Functional Foods ◽  
Complex Mixture ◽  
Food Preservation ◽  
Anticancer Activities ◽  
Wide Range ◽  
The Family ◽  
Special Complex

Historically, species of the family Lamiaceae have enjoyed a rich tradition of use for flavouring, food preservation, and medicinal purposes, due to both their curative and their preventive properties. It is well known that each species has a special, complex mixture of bioactive compounds in which each component contributes to its overall bioactivity. Their value lays in the production of a wide range of secondary metabolites with potent antibacterial, antioxidant, anti-inflammatory, antimicrobial, antiviral, and anticancer activities. This review focuses on the Lamiaceae species and their secondary metabolites encompassing a wide array of beneficial functions and their applicability as sources of functional foods. It could help in addressing specific consumer needs as healthy diet is a part of the lifestyle that maintains or improves overall health.

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