scholarly journals Prickly Pear Seed Oil Extraction, Chemical Characterization and Potential Health Benefits

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 5018
Author(s):  
Ghanya Al-Naqeb ◽  
Luca Fiori ◽  
Marco Ciolli ◽  
Eugenio Aprea
Keyword(s):  
Chemical Composition ◽  
Nutritive Value ◽  
Seed Oil ◽  
Biological Activities ◽  
Health Benefits ◽  
Chemical Characterization ◽  
Oil Extraction ◽  
Prickly Pear ◽  
Future Research ◽  
Potential Health

Prickly pear (Opuntia ficus-indica L.) is a member of the Cactaceae family originally grown in South America, and the plant is now distributed to many parts of the world, including the Middle East. The chemical composition and biological activities of different parts of prickly pear, including cladodes, flowers, fruit, seeds and seed oil, were previously investigated. Oil from the seeds has been known for its nutritive value and can be potentially used for health promotion. This review is an effort to cover what is actually known to date about the prickly pear seeds oil extraction, characteristics, chemical composition and potential health benefits to provide inspiration for the need of further investigation and future research. Prickly pear seeds oil has been extracted using different extraction techniques from conventional to advanced. Chemical characterization of the oil has been sufficiently studied, and it is sufficiently understood that the oil is a high linoleic oil. Its composition is influenced by the variety and environment and also by the method of extraction. The health benefits of the prickly pear seed oil were reported by many researchers. For future research, additional studies are warranted on mechanisms of action of the reported biological activities to develop nutraceutical products for the prevention of various chronic human diseases.

Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group

2017 ◽  
Vol 30 (1) ◽  
pp. 1-24 ◽  
Author(s):  
Aristea Baschali ◽  
Effie Tsakalidou ◽  
Adamantini Kyriacou ◽  
Nena Karavasiloglou ◽  
Antonia-Leda Matalas
Keyword(s):  
Nutritional Value ◽  
Health Benefits ◽  
Food Group ◽  
Food Composition ◽  
Food Preservation ◽  
European Countries ◽  
Future Research ◽  
Potential Health ◽  
Fermented Beverages ◽  
Food Composition Tables

AbstractFermented beverages hold a long tradition and contribution to the nutrition of many societies and cultures worldwide. Traditional fermentation has been empirically developed in ancient times as a process of raw food preservation and at the same time production of new foods with different sensorial characteristics, such as texture, flavour and aroma, as well as nutritional value. Low-alcoholic fermented beverages (LAFB) and non-alcoholic fermented beverages (NAFB) represent a subgroup of fermented beverages that have received rather little attention by consumers and scientists alike, especially with regard to their types and traditional uses in European societies. A literature review was undertaken and research articles, review papers and textbooks were searched in order to retrieve data regarding the dietary role, nutrient composition, health benefits and other relevant aspects of diverse ethnic LAFB and NAFB consumed by European populations. A variety of traditional LAFB and NAFB consumed in European regions, such askefir,kvass,kombuchaandhardaliye, are presented. Milk-based LAFB and NAFB are also available on the market, often characterised as ‘functional’ foods on the basis of their probiotic culture content. Future research should focus on elucidating the dietary role and nutritional value of traditional and ‘functional’ LAFB and NAFB, their potential health benefits and consumption trends in European countries. Such data will allow for LAFB and NAFB to be included in national food composition tables.

scholarly journals CULTIVATION OF COTTON IN CHINA AND IRAN WITH CONSIDERING BIOLOGICAL ACTIVITIES AND ITS HEALTH BENEFITS

2020 ◽  
Vol 53 (1) ◽  
pp. 105-120 ◽  
Author(s):  
W. SUN ◽  
M. H. SHAHRAJABIAN ◽  
M. KHOSHKHARAM ◽  
H. SHEN ◽  
Q. CHENG
Keyword(s):  
Fatty Acids ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Animal Feed ◽  
Biological Activities ◽  
Saturated Fatty Acids ◽  
Health Benefits ◽  
Cattle Feed ◽  
Important Health ◽  
Pharmaceutical Industries

Cotton (Gossypium L.) is one of the most important commercial crops and it is famous as white gold. Cotton has a diversity of applications, principally medicinal and many other usages, such as pigments, derivatives for cattle feed, different uses of the oil extracts and etc. Cottonseed oil has a ration of 2:1 of polyunsaturated to saturated fatty acids and generally consists of 65-70% unsaturated fatty acids, including 18-24% monounsaturated (oleic) and 42-52% polyunsaturated (linoleic), and 26-35% saturated (palmitic and stearic). The most important health benefits of cotton is treat respiratory diseases, treat skin problems, treat wounds, beneficial for breastfeeding mothers, a good cure for rat bite, an appropriate cure for scorpion bite, for joint and eye pains, for swollen legs, for removing bacteria in teeth, and alternative medicine for various diseases such as cancer, HIV and etc. Cotton seed oil mostly extracted from Gossypium hirsutum and Gossypium herbaceum, that are also grown for cotton fiber and animal feed. Gossypol is one of the most effective ingredients, both in traditional pharmaceutical practices and alternative modern medicinal preparations. It is a toxic polyphenolic bisesquiterpene, which may have antifertility and antiviral properties. The obtained findings suggest potential of cotton as a natural resource in pharmaceutical industries.

scholarly journals Plant-based snacking: research and practical applications of pistachios for health benefits

2021 ◽  
Vol 10 ◽  
Author(s):  
Jennette Higgs ◽  
Kathryn Styles ◽  
Arianna Carughi ◽  
Michael A. Roussell ◽  
France Bellisle ◽  
...  
Keyword(s):  
Health Benefits ◽  
Nutritional Composition ◽  
Future Research ◽  
Snack Food ◽  
Healthy Weight ◽  
Appetite Control ◽  
Potential Health ◽  
Practical Applications ◽  
Nutritional Health ◽  
Pistachio Nuts

Abstract Pistachio nuts are a nutrient-dense source of good quality plant protein, commonly consumed as a minimally processed snack food or ingredient. The present paper is based on a symposium held during the 13th FENS (Federation of European Nutrition Societies) 2019 conference in Dublin that explored recent research and practical applications of pistachios as a plant-based snack, in particular, for appetite control and healthy weight management; and for glycaemic control during pregnancy. Individual nut types, whilst similar in nutritional composition, have unique characteristics which may have a significant impact on potential health effects. Recognising this, the further purpose here is to explore future research needs for pistachios, based on work completed to date and the discussion that ensued among researchers at this event, in order to advance the full scope of health benefits from pistachios, in particular, taking into account of both sustainability and nutritional health.

scholarly journals Oats, more than just a whole grain: an introduction

2014 ◽  
Vol 112 (S2) ◽  
pp. S1-S3 ◽  
Author(s):  
Roger Clemens ◽  
B. Jan-Willem van Klinken
Keyword(s):  
New York ◽  
Dietary Fibre ◽  
Nutritive Value ◽  
Cardiovascular Health ◽  
Health Benefits ◽  
Chemical Properties ◽  
Potential Health ◽  
Processing Technologies ◽  
Food Regulation ◽  
International Experts

In May 2012, an oats workshop was held in New York to convene a group of international experts to discuss the implications and applications of oats relative to human health. These diverse experts represented disciplines including, but not limited to, epidemiology, food regulation, nutrition and food science, grain breeding and plant genetics, food processing, medicine and public-health policy. This ensuing series addresses three important aspects pertinent to oats: a brief overview of the dynamics of oats; the spectrum of established and emerging research in agriculture and health; and the options and opportunities for future applications of oats that extend beyond dietary fibre. Oats have many unique chemical properties, potential health benefits, agricultural challenges and nutrition-policy opportunities – but global production of oats appears to be falling. This is occurring despite contemporary research in the development of drought and infestation resistance and climate-adaptive cultivars and assessments of oats’ unique components (such as dietary fibre, lipids, β-glucan and avenanthramides) that may contribute to health benefits. This suggests that oats represent a promising grain in the whole-grains landscape. New insights have been created into benefits beyond cardiovascular health. Modern milling and processing technologies have been developed to retain the nutritive value and functional properties of oats and to assure a consistent foundation for global health policies.

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.

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