Gac fruit (Momordica cochinchinensisSpreng.): a rich source of bioactive compounds and its potential health benefits

2014 ◽  
Vol 50 (3) ◽  
pp. 567-577 ◽  
Author(s):  
Hoang V. Chuyen ◽  
Minh H. Nguyen ◽  
Paul D. Roach ◽  
John B. Golding ◽  
Sophie E. Parks
Keyword(s):  
Bioactive Compounds ◽  
Health Benefits ◽  
Rich Source ◽  
Potential Health

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.

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 Grape seed proanthocyanidin extract protects against perfluorooctanoic acid-induced hepatotoxicity by attenuating inflammatory response, oxidative stress and apoptosis in mice

2016 ◽  
Vol 5 (1) ◽  
pp. 224-234 ◽  
Author(s):  
Wenwen Liu ◽  
Changshui Xu ◽  
Xi Sun ◽  
Haibin Kuang ◽  
Xiaodong Kuang ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Inflammatory Response ◽  
Biological Activities ◽  
Health Benefits ◽  
Grape Seed ◽  
Perfluorooctanoic Acid ◽  
Rich Source ◽  
Potential Health ◽  
Grape Seed Proanthocyanidin Extract ◽  
Grape Seed Proanthocyanidin

Grape seed proanthocyanidin extract (GSPE) is a rich source of proanthocyanidins with multiple biological activities and potential health benefits.

scholarly journals Herbs and Spices Fortified Functional Dairy Products

2021 ◽  
Author(s):  
Vinod Kumar Paswan ◽  
Hency Rose ◽  
Chandra Shekhar Singh ◽  
S. Yamini ◽  
Aman Rathaur
Keyword(s):  
Organic Acids ◽  
Essential Oils ◽  
Bioactive Compounds ◽  
Dairy Products ◽  
Health Benefits ◽  
Rich Source ◽  
Health And Nutrition ◽  
Functional Attributes ◽  
Ice Creams ◽  
Herbs And Spices

Recently, an increased interest in exploiting the functional and medicinal health attributes of herbs and spices has been observed worldwide among the health conscious consumers to preserve and promote the health and nutrition and immunity particularly during the Covid-19 pandemic era. Fortification of dairy products with these herbs and spices so as to exploit the functional and medicinal attributes have also gained momentum. Herbs and spices are rich source of bioactive compounds such as anti-oxidants, vitamins, micro- and macro-minerals, phytochemicals like flavonoids, alkaloids, glycosides, tannins, essential oils, coumarin, organic acids, phenols and saponins. Milk and other dairy products have been popular compatible vehicles for delivering functional, nutritional and other health benefits of phytochemicals of herbs and spices among the consumers. This chapter explores the quality and functional attributes of herbs and spices fortified dairy products such as herbal spiked milk, curd and yoghurts, paneer, cheese and ice creams and other dairy products.

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.

scholarly journals A new variety of purple tomato as a rich source of bioactive carotenoids and its potential health benefits

Heliyon ◽  
2019 ◽  
Vol 5 (11) ◽  
pp. e02831 ◽  
Author(s):  
Luciano H. Campestrini ◽  
Priscilla S. Melo ◽  
Lázaro E.P. Peres ◽  
Ricardo C. Calhelha ◽  
Isabel C.F.R. Ferreira ◽  
...  
Keyword(s):  
Health Benefits ◽  
Rich Source ◽  
New Variety ◽  
Potential Health
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