scholarly journals Simulated digestion of an olive pomace water-soluble ingredient: relationship between the bioaccessibility of compounds and their potential health benefits

2020 ◽  
Vol 11 (3) ◽  
pp. 2238-2254 ◽  
Author(s):  
Tânia B. Ribeiro ◽  
Ana Oliveira ◽  
Débora Campos ◽  
João Nunes ◽  
António A. Vicente ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Health Benefits ◽  
Water Soluble ◽  
Olive Pomace ◽  
Potential Health ◽  
Simulated Digestion

Liquid-enriched fraction (LOPP) from the by-product olive pomace is a powder with great potential as a source of bioactive compounds.

scholarly journals Black soya bean and black chia seeds as a source of nutrients and bioactive compounds with health benefits

2020 ◽  
Vol 47 (2) ◽  
pp. 99-107
Author(s):  
Valentina Nikolić ◽  
Slađana Žilić ◽  
Marijana Simić ◽  
Vesna Perić
Keyword(s):  
Protein Content ◽  
Bioactive Compounds ◽  
Health Benefits ◽  
Soya Bean ◽  
Water Soluble ◽  
Cultivated Plants ◽  
Total Phenolic ◽  
Total Proteins ◽  
Potential Health ◽  
Food Ingredients

Recent trends in healthy lifestyle and diet made functional foods rich in quality nutrients and bioactive compounds with potential health benefits highly sought after. Some cultivated plants, such as soya and chia can provide a viable source of nutraceuticals with high fibre, protein, and protective antioxidant potential. The whole-grain flours of black soya beans and black chia seeds were used in this study. Potential nutritive and health-benefitting properties of these flours were compared by assessing their chemical composition and antioxidant profile. The content of dietary fibres such as NDF, ADF, ADL and hemicellulose determined in black chia seed sample was higher than in black soya soya beans which had higher fibre content. The total protein content recorded in black soya beans was almost as twice as high (42.26±0.14%) as chia protein content (25.04±0.20%). Black soya beans had the highest content of water soluble proteins (29.00±0.13% d.m.) with NSI (nitrogen solubility index) acounting for as much as 70.96±0.31% of total proteins, while black chia seeds had the highest content of globulins (14.64±0.07% d.m.) and NSI 58.48±0.27% of total proteins. Both black soya bean and black chia contained a high amount of total phenolic compounds (830.66±5.46 and 1201.94±16.29 mg GAE/kg, respectively) and exhibited a considerable total antioxidant capacity, which makes them good contestants for functional food ingredients with potential health benefits.

scholarly journals Impact of Bacillus in fermented soybean foods on human health

2021 ◽  
Vol 71 (1) ◽  
Author(s):  
Trishala Gopikrishna ◽  
Harini Keerthana Suresh Kumar ◽  
Kumar Perumal ◽  
Elavarashi Elangovan
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Health Risks ◽  
Health Benefits ◽  
Human Consumption ◽  
Potential Health ◽  
Fermented Soybean ◽  
Food Pathogens ◽  
Depth Analysis ◽  
Fermented Soybean Foods

Abstract Purpose Fermented soybean foods (FSF) is popularly consumed in the South-East Asian countries. Bacillus species, a predominant microorganism present in these foods, have demonstrated beneficial and deleterious impacts on human health. These microorganisms produce bioactive compounds during fermentation that have beneficial impacts in improving human health. However, the health risks associated with FSF, food pathogens, biogenic amines (BAs) production, and late-onset anaphylaxis, remain a concern. The purpose of this review is to present an in-depth analysis of positive and negative impacts as a result of consumption of FSF along with the measures to alleviate health risks for human consumption. Methods This review was composed by scrutinizing contemporary literature of peer-reviewed publications related to Bacillus and FSF. Based on the results from academic journals, this review paper was categorized into FSF, role of Bacillus species in these foods, process of fermentation, beneficial, and adverse influence of these foods along with methods to improve food safety. Special emphasis was given to the potential benefits of bioactive compounds released during fermentation of soybean by Bacillus species. Results The nutritional and functional properties of FSF are well-appreciated, due to the release of peptides and mucilage, which have shown health benefits: in managing cardiac disease, gastric disease, cancer, allergies, hepatic disease, obesity, immune disorders, and especially microbial infections due to the presence of probiotic property, which is a potential alternative to antibiotics. Efficient interventions were established to mitigate pitfalls like the techniques to reduce BAs and food pathogens and by using a defined starter culture to improve the safety and quality of these foods. Conclusion Despite some of the detrimental effects produced by these foods, potential health benefits have been observed. Therefore, soybean foods fermented by Bacillus can be a promising food by integrating effective measures for maintaining safety and quality for human consumption. Further, in vivo analysis on the activity and dietary interventions of bioactive compounds among animal models and human volunteers are yet to be achieved which is essential to commercialize them for safe consumption by humans, especially immunocompromised patients.

Olive pomace as a valuable source of bioactive compounds: A study regarding its lipid- and water-soluble components

2018 ◽  
Vol 644 ◽  
pp. 229-236 ◽  
Author(s):  
M. Antónia Nunes ◽  
Anabela S.G. Costa ◽  
Sílvia Bessada ◽  
Joana Santos ◽  
Helder Puga ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Water Soluble ◽  
Olive Pomace ◽  
Valuable Source ◽  
Soluble Components

Edible plant Jiaosu: manufacturing, bioactive compounds, potential health benefits, and safety aspects

2020 ◽  
Vol 100 (15) ◽  
pp. 5313-5323
Author(s):  
Jing Dai ◽  
Ruyi Sha ◽  
Zhenzhen Wang ◽  
Yanli Cui ◽  
Sheng Fang ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Health Benefits ◽  
Edible Plant ◽  
Potential Health ◽  
Safety Aspects

scholarly journals Nutraceutical Potential of Mushroom: Review

2021 ◽  
Vol 9 (9) ◽  
pp. 1503-1513
Author(s):  
Aishwarya P. R
Keyword(s):  
Bioactive Compounds ◽  
Health Benefits ◽  
Edible Mushroom ◽  
Potential Health ◽  
The Future ◽  
Crucial Part

Abstract: The nutraceutical potential of mushrooms is gaining gradual recognition and mushroom as such is becoming a crucial part of the diet. Mushrooms have various health benefits to offer and this article concentrates on the nutritional compositions and potential health benefits of mushrooms. The presence of bioactive compounds in edible mushroom helps to enhance their nutraceutical value. Mushrooms have versatile health benefits due to the presence of vitamins, minerals and antioxidants. Various mushroom products are gaining popularity because of their immense health benefits and eco-friendly packaging techniques. Patents filed for innovation in mushroom products and processes gives an assurance for the future of mushroom industries. Keywords: Mushrooms, nutraceutical potential, bioactive compounds, health benefits, antioxidants, packaging.

scholarly journals Development and Characterization of a Pilot-Scale Model Cocoa Fermentation System Suitable for Studying the Impact of Fermentation on Putative Bioactive Compounds and Bioactivity of Cocoa

Foods ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 102 ◽  
Author(s):  
Kathryn Racine ◽  
Andrew Lee ◽  
Brian Wiersema ◽  
Haibo Huang ◽  
Joshua Lambert ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Large Scale ◽  
Health Benefits ◽  
Pilot Scale ◽  
Model System ◽  
Scale Model ◽  
Cocoa Beans ◽  
Total Polyphenols ◽  
Potential Health ◽  
The Impact

Cocoa is a concentrated source of dietary flavanols—putative bioactive compounds associated with health benefits. It is known that fermentation and roasting reduce levels of native flavonoids in cocoa, and it is generally thought that this loss translates to reduced bioactivity. However, the mechanisms of these losses are poorly understood, and little data exist to support this paradigm that flavonoid loss results in reduced health benefits. To further facilitate large-scale studies of the impact of fermentation on cocoa flavanols, a controlled laboratory fermentation model system was increased in scale to a large (pilot) scale system. Raw cocoa beans (15 kg) were fermented in 16 L of a simulated pulp media in duplicate for 168 h. The temperature of the fermentation was increased from 25–55 °C at a rate of 5 °C/24 h. As expected, total polyphenols and flavanol levels decreased as fermentation progressed (a loss of 18.3% total polyphenols and 14.4% loss of total flavanols during fermentation) but some increases were observed in the final timepoints (120–168 h). Fermentation substrates, metabolites and putative cocoa bioactive compounds were monitored and found to follow typical trends for on-farm cocoa heap fermentations. For example, sucrose levels in pulp declined from >40 mg/mL to undetectable at 96 h. This model system provides a controlled environment for further investigation into the potential for optimizing fermentation parameters to enhance the flavanol composition and the potential health benefits of the resultant cocoa beans.

scholarly journals Phenolic Compounds and Potential Health Benefits of Pigmented Rice

2020 ◽  
Author(s):  
Prinya Wongsa
Keyword(s):  
Bioactive Compounds ◽  
Disease Risk ◽  
Oryza Sativa L ◽  
Cardiovascular Disease Risk ◽  
Health Benefits ◽  
Health Benefit ◽  
Red Rice ◽  
Potential Health ◽  
Pigmented Rice ◽  
Anti Inflammatory

Rice (Oryza sativa L.) is one of the most important staple plant foods for global population especially in Asian countries. Pigmented rice including red rice, black, and purple contains a range of bioactive compounds including phenolics acids and flavonoids. Anthocyanins and proanthocyanidins are recognized as a major functional component in pigmented rice. Recently, pigmented rice varieties have received increasing attention from consumers due to its high nutritional values and bioactive compounds, providing its potential health benefits including antioxidant, anti-inflammatory, anticancer, and antidiabetic. Therefore, the objective of this chapter is to provide an up-to-date coverage of a systematic and advanced isolation, extraction and analytical methods, and potential health benefit studies related to antioxidant, anti-inflammatory, antidiabetic cardiovascular disease risk inhibition potential and anti-neurodegenerative potential of pigmented rice.

Bioactive Compounds From Schinus terebinthifolius Raddi and Their Potential Health Benefits

2021 ◽  
pp. 363-402
Author(s):  
Nayara Bispo Macedo ◽  
Daylín Díaz Gutierrez ◽  
Andreza Santana Santos ◽  
Raquel Oliveira Pereira ◽  
Gopalsamy Rajiv Gandhi ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Health Benefits ◽  
Potential Health ◽  
Schinus Terebinthifolius
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