scholarly journals Prevention of atherosclerosis the role of special diets and functional foods

10.2741/s540 ◽  
2020 ◽  
Vol 12 (1) ◽  
pp. 57-69
Author(s):  
Vasily Petrovich Karagodin
Keyword(s):  
Functional Foods ◽  
Special Diets ◽  
Prevention Of Atherosclerosis

scholarly journals The Role of High-Resolution Analytical Techniques in the Development of Functional Foods

2021 ◽  
Vol 22 (6) ◽  
pp. 3220
Author(s):  
Álvaro Fernández-Ochoa ◽  
Francisco Javier Leyva-Jiménez ◽  
María De la Luz Cádiz-Gurrea ◽  
Sandra Pimentel-Moral ◽  
Antonio Segura-Carretero
Keyword(s):  
High Resolution ◽  
Functional Foods ◽  
Intervention Studies ◽  
Analytical Techniques ◽  
Nutritional Intervention ◽  
Bioactive Properties ◽  
Metabolic Reactions ◽  
Bioactive Potential ◽  
Endogenous Metabolites

The approaches based on high-resolution analytical techniques, such as nuclear magnetic resonance or mass spectrometry coupled to chromatographic techniques, have a determining role in several of the stages necessary for the development of functional foods. The analyses of botanical extracts rich in bioactive compounds is one of the fundamental steps in order to identify and quantify their phytochemical composition. However, the compounds characterized in the extracts are not always responsible for the bioactive properties because they generally undergo metabolic reactions before reaching the therapeutic targets. For this reason, analytical techniques are also applied to analyze biological samples to know the bioavailability, pharmacokinetics and/or metabolism of the compounds ingested by animal or human models in nutritional intervention studies. In addition, these studies have also been applied to determine changes of endogenous metabolites caused by prolonged intake of compounds with bioactive potential. This review aims to describe the main types and modes of application of high-resolution analytical techniques in all these steps for functional food development.

scholarly journals Role of Natural Antioxidants from Functional Foods in Neurodegenerative and Metabolic Disorders

2018 ◽  
Vol 2018 ◽  
pp. 1-2 ◽  
Author(s):  
José C. T. Carvalho ◽  
Caio P. Fernandes ◽  
Julio B. Daleprane ◽  
Maria S. Alves ◽  
Didier Stien ◽  
...  
Keyword(s):  
Metabolic Disorders ◽  
Functional Foods ◽  
Natural Antioxidants

scholarly journals Eat Tasty and Healthy: Role of Polyphenols in Functional Foods

2021 ◽  
Author(s):  
Catarina Bessa-Pereira ◽  
Ricardo Dias ◽  
Elsa Brandão ◽  
Nuno Mateus ◽  
Victor de Freitas ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Phenolic Compounds ◽  
Functional Foods ◽  
Unmet Need ◽  
Protective Effects ◽  
Immune Reactions ◽  
Public Health Burden ◽  
Organoleptic Characteristics ◽  
Need To Evaluate

Adverse reactions to food such as allergies and celiac disease are increasingly recognized as a growing public health burden. There is currently no cure for these diseases so that there is an unmet need to evaluate different nutritional approaches aiming at improving the quality of life of affected patients and their families. In this context, healthy promising nature-derived compounds, most of which contained in fruits and vegetables, have been studied as an alternative to attenuate the epidemic. Indeed, phenolic compounds have become an emerging field of interest in nutrition in the last decades. A growing build of research suggests that phenolic compounds inhibit pro-inflammatory transcription factors by interacting with proteins involved in gene expression and cell signaling, leading to protective effects against many inflammation-mediated chronic diseases. However, the use of phenolic compounds as attenuating agents of immune reactions to food has to be aligned to the organoleptic characteristics of food, since many compounds present unpleasant taste properties, namely bitter taste and astringency. In this framework, tasty but healthy phenolic compounds arise as attractive ingredients in the design and formulation of functional foods. This book chapter is focused on revisiting the organoleptic properties of phenolic compounds while evaluating the role of these compounds in health promoting actions, namely the management of immune reactions to food such as Food Allergies and Celiac Disease.

Potential role of pulses in the development of functional foods modulating inflammation and oxidative stress

2022 ◽  
pp. 287-309
Author(s):  
Helena Ferreira ◽  
Elisabete Pinto ◽  
Ana M. Gil ◽  
Marta W. Vasconcelos
Keyword(s):  
Oxidative Stress ◽  
Functional Foods ◽  
Potential Role ◽  
And Oxidative Stress

scholarly journals Molecular Functionality of Plant Proteins from Low- to High-Solid Systems with Ligand and Co-Solute

2020 ◽  
Vol 21 (7) ◽  
pp. 2550 ◽  
Author(s):  
Vilia Darma Paramita ◽  
Naksit Panyoyai ◽  
Stefan Kasapis
Keyword(s):  
Nutritional Value ◽  
Functional Foods ◽  
Three Dimensional ◽  
Plant Proteins ◽  
Delivery Vehicle ◽  
Fresh Food ◽  
Good Nutrition ◽  
Bioactive Ingredients ◽  
Food Retention

In the food industry, proteins are regarded as multifunctional systems whose bioactive hetero-polymeric properties are affected by physicochemical interactions with the surrounding components in formulations. Due to their nutritional value, plant proteins are increasingly considered by the new product developer to provide three-dimensional assemblies of required structure, texture, solubility and interfacial/bulk stability with physical, chemical or enzymatic treatment. This molecular flexibility allows them to form systems for the preservation of fresh food, retention of good nutrition and interaction with a range of microconstituents. While, animal- and milk-based proteins have been widely discussed in the literature, the role of plant proteins in the development of functional foods with enhanced nutritional profile and targeted physiological effects can be further explored. This review aims to look into the molecular functionality of plant proteins in relation to the transport of bioactive ingredients and interaction with other ligands and proteins. In doing so, it will consider preparations from low- to high-solids and the effect of structural transformation via gelation, phase separation and vitrification on protein functionality as a delivery vehicle or heterologous complex. Applications for the design of novel functional foods and nutraceuticals will also be discussed.

scholarly journals Cyanobacteria and Microalgae as Sources of Functional Foods to Improve Human General and Oral Health

Molecules ◽  
2020 ◽  
Vol 25 (21) ◽  
pp. 5164
Author(s):  
Gianmaria Fabrizio Ferrazzano ◽  
Cristina Papa ◽  
Antonino Pollio ◽  
Aniello Ingenito ◽  
Giancarla Sangianantoni ◽  
...  
Keyword(s):  
Oral Health ◽  
Functional Foods ◽  
Health It ◽  
Oral Diseases ◽  
Natural Sources ◽  
Beneficial Effects ◽  
Overall Functioning ◽  
State Of Art ◽  
Research Show

In the scenario of promising sources of functional foods and preventive drugs, microalgae and cyanobacteria are attracting global attention. In this review, the current and future role of microalgae as natural sources of functional foods for human health and, in particular, for oral health has been reported and discussed in order to provide an overview on the state of art on microalgal effects on human oral health. It is well known that due to their richness in high-valuable products, microalgae offer good anti-inflammatory, antioxidant, antitumoral, anti-glycemic, cholesterol-lowering, and antimicrobial activity. Moreover, the findings of the present research show that microalgae could also have a significant impact on oral health: several studies agree on the potential application of microalgae for oral cancer prevention as well as for the treatment of chronic periodontitis and different oral diseases with microbial origin. Thus, beneficial effects of microalgae could be implemented in different medical fields. Microalgae and cyanobacteria could represent a potential natural alternative to antibiotic, antiviral, or antimycotic therapies, as well as a good supplement for the prevention and co-adjuvant treatment of different oral diseases. Nevertheless, more studies are required to identify strains of interest, increase overall functioning, and make safe, effective products available for the whole population.

scholarly journals The role of lutein in the prevention of atherosclerosis

2002 ◽  
Vol 40 (4) ◽  
pp. 835 ◽  
Author(s):  
Alexandra Alves-Rodrigues ◽  
Boban Thomas
Keyword(s):  
Prevention Of Atherosclerosis
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