A recent update on the multifaceted health benefits associated with ginger and its bioactive components

2021 ◽  
Author(s):  
Run-Hui Ma ◽  
Zhi-Jing Ni ◽  
Yun-Yang Zhu ◽  
Kiran Thakur ◽  
Fan Zhang ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Health Benefits ◽  
Therapeutic Effects ◽  
Bioactive Components ◽  
Effective Antioxidant

The bioactive compounds and bioactivities of ginger, and their detailed mechanisms including some therapeutic effects of ginger and its constituents for effective antioxidant properties were comprehensive reviewed.

scholarly journals Health benefits of bioactive compounds from cocoa (Theobroma cacao)

2019 ◽  
Author(s):  
Shahanas E ◽  
Seeja T Panjikkaran ◽  
Sharon C L ◽  
Remya P R
Keyword(s):  
Bioactive Compounds ◽  
Vascular Function ◽  
Health Benefits ◽  
Nutrient Content ◽  
Brain Regions ◽  
Bioactive Components ◽  
Cocoa Products ◽  
High Nutrient ◽  
Health Promoting ◽  
The Brain

Cocoa is regarded as a super food due to its high nutrient content and proven health benefits. Cocoa beans are rich in carbohydrate (31%), protein (11%), fat (54%), fibre (16%) and minerals. Cocoa is a good source of bioactive compounds too. The major bioactive components are polyphenols constituted of flavanoids and non flavanoids. The bioactive components with rich antioxidants and anti-inflammatory activities contribute to various health benefits. The flavonoid rich chocolates improve peripheral vascular function. The consumption of cocoa or chocolate are beneficial in inhibiting the complex molecular process leading to cancer. Flavanoids in cocoa increases insulin sensitivity by improving endothelial function and reducing oxidative stress. The cocoa flavonoids also penetrate and accumulate in the brain regions involved in learning and memory. The knowledge on bioactive compounds in cocoa and cocoa products suggests that they could be consumed as a part of wholesome, health promoting nutritional food.

scholarly journals Health, Wellness, and Safety Aspects of the Consumption of Kombucha

2015 ◽  
Vol 2015 ◽  
pp. 1-11 ◽  
Author(s):  
Mindani I. Watawana ◽  
Nilakshi Jayawardena ◽  
Chaminie B. Gunawardhana ◽  
Viduranga Y. Waisundara
Keyword(s):  
Functional Food ◽  
Health Benefits ◽  
Black Tea ◽  
Therapeutic Effects ◽  
Bioactive Components ◽  
Safety Aspects ◽  
Kombucha Tea ◽  
Varied Diet ◽  
Therapeutic Properties ◽  
Whole Foods

Functional foods have been identified as whole foods and fortified, enriched, or enhanced products which have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis, at effective levels. As consumer awareness on functional food escalates, the interest towards conducting scientific studies in this field has also proportionately increased. Many of the traditional food products are known to possess bioactive components, thus qualifying as functional food. Kombucha tea is produced by fermenting sugared black tea with a mixed culture of yeast and bacteria. Kombucha tea has gained immense popularity in recent times due to many associated health benefits. The therapeutic effects of this beverage are thought to be derived from the chemical composition of this beverage, mainly the polyphenols and secondary metabolites which are produced during fermentation. However, the safety aspects of the beverage also need to be taken into account when qualifying the beverage as a functional food. Nevertheless, Kombucha tea could be easily recognized as a beverage which is able to replace the consumption of carbonated beverages due to its possession of health benefits and therapeutic properties.

scholarly journals Antioxidant activity and bioactive compounds of extracts from the Algerian plant Moltkia ciliata

2021 ◽  
Vol 1204 (1) ◽  
pp. 012001
Author(s):  
Soumaia Chihi ◽  
Oumelkheir Rahim ◽  
Ali Douadi ◽  
Rabab Zatout
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Etoac Extract ◽  
Potential Source ◽  
Effective Antioxidant ◽  
The Difference ◽  
In Vitro Antioxidant Activity

Abstract In the present study, we reported the evaluation of antioxidant properties using electrochemical and spectrophotometric assays and determination of total bioactive compounds content of the ethyl acetate (EtOAc) and n-butanol (n-BuOH) extracts of Moltkia ciliata growing in Algeria. The results obtained showed that the EtOAc extract was rich in bioactive compounds, which showed the most effective antioxidant capacity in all tests compared to the n-BuOH extract. This was confirmed by the chromatographic analysis and HPLC of the extract of many compounds in different quantities. The difference in antioxidant activity can be explained by differences in the levels of polyphenols and flavonoids. The study concludes this plant is a rich source of phenols and flavonoids, and also showed good in-vitro antioxidant activity by all methods. Thus, the plant M. ciliata can be explored as a potential source of natural antioxidant.

scholarly journals Bioactive components of two species of locally grown nuts: Their potential health benefits and implications for healthy living

2021 ◽  
Vol 4 (12) ◽  
pp. 301
Author(s):  
Ayomadewa Mercy Olatunya
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Research Work ◽  
Health Benefits ◽  
The Body ◽  
Bioactive Components ◽  
Potential Health ◽  
High Burden ◽  
Cashew Nut ◽  
Locally Grown

Background: Bioactive compounds are naturally occurring compounds in plants and animal products. They are known to have a variety of physiological functions in the body system such as: promoting general body development and prevention of the occurrence of some deadly diseases. The high burden of treatment of some deadly diseases like cancer, high blood pressure, and cardiovascular diseases has raised the need for scientists to generate empirical evidence on preventing these diseases using a dietary approach. Nuts have been identified as plants with potential to improve human health and prevent diseases when consumed adequately because of their rich constituents. This research work was conducted to evaluate and elucidate the bioactive components of locally grown nuts and their potential health benefits. Methods: The Phenolic compounds, phytosterols, tocopherols, and tocotrienols contents of the nuts were analyzed using standard methods.  Results: Fourteen phenolic compounds were detected in the two nuts with cinnamic and gallic acids detected in appreciable amounts in groundnuts and caffeic acid in cashew nut. The total amount of tocopherols in cashew nut was 14.08 mg/100g and 37.95 mg/100g in groundnut and the total tocotrienol was 0.85 and 4.00 × 10-3 mg/100g for cashew nut and groundnut respectively. Both samples have high quantity of sistosterol (251.36mg/100g and 238.95 mg/ 100g for cashew nut and groundnut respectively) with cashew nut having significantly higher amount. Conclusion: The results showed that the nuts are rich in bioactive compounds and could be considered as natural sources of bioactive compounds that can be obtained from diets rich in these nuts to prevent the occurrence of certain deadly human diseases that are of high burden worldwide.      Keywords: Phenolic Compounds, Tocopherols, Groundnuts, Cashew nuts

scholarly journals Phytochemical profiling and GC-MS analysis of aqueous methanol fraction of Hibiscus asper leaves

2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Njoku Ugochi Olivia ◽  
Umeh Chinenyenwa Goodness ◽  
Ogugofor Martins Obinna
Keyword(s):  
Bioactive Compounds ◽  
Raw Materials ◽  
Therapeutic Effects ◽  
Bioactive Components ◽  
Aqueous Methanol ◽  
Methanol Fraction ◽  
Ms Analysis ◽  
The Family ◽  
Pharmaceutical Industries ◽  
Medicinal Properties

Abstract Background Medicinal plants are of great importance to researchers in the field of pharmacology as most pharmaceutical industries depend on medicinal plant for their raw materials. Hibiscus asper belongs to the family Malvaceae and is well known for its medicinal properties. The present study was carried out to evaluate the antioxidant effect and possible bioactive components present in the aqueous methanol fraction of Hibiscus asper leaves. Results The phytochemical of aqueous methanol fraction of Hibiscus asper leaves (AMFHAL) revealed the presence of flavonoids, tannin, phenols, saponins, alkaloids, glycosides, terpenoids, and steroids. The GC-MS analysis revealed the presence of twenty-three bioactive compounds which include 9,12,15-octadecatrien-1-ol, n-Hexadecanoic acid, octadecatrienol acid, methyl palmitate, and phytol. Conclusion The phytochemical and GC-MS profiling of aqueous methanol fraction of Hibiscus asper leaves revealed the presence of bioactive compounds with important medicinal properties. Hence, the presence of these phytochemicals could be responsible for the therapeutic effects of the plant.

scholarly journals What is in a cup of joe? From green beans to spent grounds: a mini-review on coffee composition and health benefits

2019 ◽  
Vol 6 ◽  
Author(s):  
Giovana B Celli ◽  
Adriano Costa de Camargo
Keyword(s):  
Bioactive Compounds ◽  
Lipid Fraction ◽  
Antioxidant Properties ◽  
Health Benefits ◽  
Positive Association ◽  
Special Focus ◽  
Green Beans ◽  
Caffeine Ingestion ◽  
Coffee Beans ◽  
Coffee Oil

Coffee is one of the most popular beverages consumed worldwide and is amongst the main dietary sources of bioactive compounds. Recent studies have described a positive association between caffeine ingestion and health, including improvement of exercise performance and enhancement of long-term memories in humans. However, from roasting to extraction, the processing of the coffee beans has a significant impact on the profile of bioactive compounds. For instance, roasting results on the reduction of 5-caffeoylquinic acid and trigonelline, while increases the concentration of melanoidins. Another important component is its lipid fraction (known as coffee oil), which can migrate to the surface of the beans and undergo changes in its composition during roasting. This mini-review presents an overview of the composition of coffee, including changes that occur during processing— from green beans to spent grounds, and recent research on its health benefits, with special focus on their antioxidant properties.

scholarly journals What is in a “Cup of Joe”? From green beans to spent grounds: a mini-review on coffee composition and health benefits

2019 ◽  
Vol 6 ◽  
Author(s):  
Giovana B Celli ◽  
Adriano Costa de Camargo
Keyword(s):  
Bioactive Compounds ◽  
Lipid Fraction ◽  
Antioxidant Properties ◽  
Health Benefits ◽  
Positive Association ◽  
Special Focus ◽  
Green Beans ◽  
Caffeine Ingestion ◽  
Coffee Beans ◽  
Coffee Oil

Coffee is one of the most popular beverages consumed worldwide and is amongst the main dietary sources of bioactive compounds. Recent studies have described a positive association between caffeine ingestion and health, including improvement of exercise performance and enhancement of long-term memories in humans. However, from roasting to extraction, the processing of the coffee beans has a significant impact on the profile of bioactive compounds. For instance, roasting results on the reduction of 5-caffeoylquinic acid and trigonelline, while increases the concentration of melanoidins. Another important component is its lipid fraction (known as coffee oil), which can migrate to the surface of the beans and undergo changes in its composition during roasting. This mini-review presents an overview of the composition of coffee, including changes that occur during processing—from green beans to spent grounds, and recent research on its health benefits, with special focus on their antioxidant properties.

scholarly journals Review: Potensi Berbagai Spesies Ganoderma Sebagai Tanaman Obat

2018 ◽  
Vol 2 (1) ◽  
pp. 17-21
Author(s):  
Surahmaida .
Keyword(s):  
Side Effects ◽  
Alternative Medicine ◽  
Bioactive Compounds ◽  
Health Benefits ◽  
Potential Effect ◽  
Physical Characteristics ◽  
Medicinal Mushroom ◽  
Bioactive Components ◽  
The World ◽  
Drug Ingredient

ABSTRAKDi dunia, jamur Ganodermatelah dikenal sebagai jamur obat. Ganoderma lebih dikenal dengan sebutan jamur Lingzhi atau Reishi. Dari 2000 spesies Ganoderma, hanya 6 spesies yang telah diteliti memiliki efek potensial dalam bidang kesehatan, yaitu G. lucidum, G. applanatum, G. tsugae, G. oregonense, G. boninense, dan G. neojapanicum. Kandungan senyawa bioaktif yang terkandung di dalam Ganoderma terus dikembangkan dalam pemanfaatannya sebagai obat alternatif. Hal inilah yang menyebabkan jamur Ganoderma bebas dari efek samping.Enam spesies Ganoderma ini memiliki karakteristik dengan berbagai potensi kesehatan yang berbedabeda dan berkhasiat sebagai bahan obat. Dari keenam Ganoderma, hanya G. boninense yang memiliki toksisitas terhadap larva udang Artemia salina.Kata Kunci: Tipe-tipe Ganoderma sp, karakteristik fisik, senyawa bioaktif, manfaat Ganoderma sp. bagi kesehatanABSTRACTIn the world, the fungus Ganoderma has been known as a medicinal mushroom. Ganoderma is known as Lingzhi or Reishi mushroom. From 2000 Ganoderma species, only six species that have been studied have a potential effect on health, namely G. lucidum, G. applanatum, G. tsugae, G. oregonense, G. boninense, and G. neojapanicum. The content of bioactive compounds contained in Ganoderma continue to be developed in their usage as an alternative medicine. This is what causes the fungus Ganoderma is free from side effects. Six speciesof Ganoderma has characteristics with various health potentials that vary and efficacious as a drug ingredient. Of the six Ganoderma, only G. boninense has toxicity to the shrimp larvae of Artemia salina.Keywords: Types of Ganodermasp., physical characteristics, bioactive components, health benefits of Ganoderma sp.

scholarly journals The Fate of Physico-Chemical Characteristics and Antioxidant Properties in Dried and Roasted ‘Super Hot’ Chili Fruit

2020 ◽  
Author(s):  
Esther Shiau Ping Yap ◽  
Apiradee Uthairatanakij ◽  
Natta Laohakunjit ◽  
Pongphen Jitareerat ◽  
Punchira Vongsawasdi ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Health Benefits ◽  
Bound State ◽  
Antioxidant Compounds ◽  
Physicochemical Changes ◽  
Color Retention ◽  
Hot Air ◽  
Physico Chemical ◽  
Red Color

Abstract Dried and roasted chilies are used in many recipes due to higher pungency, especially in Asia. However, the roasting process is usually done on a pan, or wok without temperature control. Thus, this study aimed to evaluate the effects of different hot air oven drying temperatures (60, 80 and 100 °C), roasting temperatures (120, 140 and 160 °C) and times (30, 60, 120 min and at 12–13% moisture content (MC)) on the physicochemical changes in dried ‘Super Hot’ chili fruits. High antioxidant compounds that have health benefits were detected in dried chili samples such as capsaicinoids, limonene, pinene, tocopherol, and oleic acid regardless of temperature and time of drying. Chilies dried at 60 °C until reaching 12–13% MC (1440 min) had better color retention and DPPH• values. In contrast, the contents of bioactive compounds were the highest at 160 °C, despite having a darker red color. This result showed that chilies dried or roasted at high temperatures allowed the bioactive compounds to be released from the bound state and can be easily absorbed during consumption. Thus, hot air oven roasting at 160 °C can be applied to improve bioactive compounds and antioxidant activity in ‘Super Hot’ chili for health benefits and taste.

scholarly journals Functionality of Special Beer Processes and Potential Health Benefits

Processes ◽  
2020 ◽  
Vol 8 (12) ◽  
pp. 1613
Author(s):  
Liana Claudia Salanță ◽  
Teodora Emilia Coldea ◽  
Maria Valentina Ignat ◽  
Carmen Rodica Pop ◽  
Maria Tofană ◽  
...  
Keyword(s):  
Health Status ◽  
Bioactive Compounds ◽  
Positive Impact ◽  
Health Benefits ◽  
Fermented Food ◽  
Therapeutic Effects ◽  
Potential Health ◽  
Balanced Diet ◽  
Wide Range ◽  
Nutritional Needs

Consumers’ demand for functional fermented food that can fulfill nutritional needs and help maintain a balanced diet while also having a positive impact on one’s health status is increasing all over the world. Thus, healthy choices could include beverages with nutrients and bioactive compounds which can be used as an effective disease-prevention strategy. Regular beer has certain health benefits which inspire further research with the prospect of obtaining special functional beers with little or no alcohol content. As observed, the special beer market remains highly dynamic and is predicted to expand even further. Therefore, brewers need to keep up with the consumers’ interests and needs while designing special beers, namely nonalcoholic beers (NABs), low-alcohol beers (LABs), and craft beers (CBs). Thus, understanding the potential uses of bioactive compounds in special beer, the wide range of therapeutic effects, and the possible mechanisms of action is essential for developing healthier beverages. This review aimed to evaluate the nutritional features of special beers, and their proven or potential beneficial actions on one’s health status and in preventing certain diseases.

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