scholarly journals Nanonutraceuticals: The New Frontier of Supplementary Food

Nanomaterials ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 792
Author(s):  
Donatella Paolino ◽  
Antonia Mancuso ◽  
Maria Chiara Cristiano ◽  
Francesca Froiio ◽  
Narimane Lammari ◽  
...  
Keyword(s):  
Human Health ◽  
Water Solubility ◽  
Health Benefits ◽  
Supplementary Food ◽  
Beneficial Effects ◽  
Potential Efficacy ◽  
New Frontier ◽  
Physical Features ◽  
Poor Absorption ◽  
Nutraceutical Products

In the last few decades, the combination between nanotechnology and nutraceutics has gained the attention of several research groups. Nutraceuticals are considered as active compounds, abundant in natural products, showing beneficial effects on human health. Unfortunately, the uses, and consequently the health benefits, of many nutraceutical products are limited by their unsuitable chemico-physical features. For example, many nutraceuticals are characterized by low water solubility, low stability and high susceptibility to light and oxygen, poor absorption and potential chemical modifications after their administration. Based on the potential efficacy of nutraceuticals and on their limiting features, nanotechnology could be considered a revolutionary innovation in empowering the beneficial properties of nutraceuticals on human health, thus enhancing their efficacy in several diseases. For this reason, nanotechnology could represent a new frontier in supplementary food. In this review, the most recent nanotechnological approaches are discussed, focusing on their ability to improve the bioavailability of the most common nutraceuticals, providing an overview regarding both the advantages and the possible limitations of the use of several nanodelivery systems. In fact, although the efficacy of smart nanocarriers in improving health benefits deriving from nutraceuticals has been widely demonstrated, the conflicting opinions on the mechanism of action of some nanosystems still reduce their applicability in the therapeutic field.

scholarly journals Cocoa Polyphenols: Can We Consider Cocoa and Chocolate as Potential Functional Food?

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Djurdjica Ackar ◽  
Kristina Valek Lendić ◽  
Marina Valek ◽  
Drago Šubarić ◽  
Borislav Miličević ◽  
...  
Keyword(s):  
Human Health ◽  
Functional Food ◽  
Scientific Literature ◽  
Folk Medicine ◽  
Health Benefits ◽  
Dark Chocolate ◽  
Potential Health ◽  
Beneficial Effects ◽  
Short Overview ◽  
Anti Inflammatory

Chocolate has been consumed as confection, aphrodisiac, and folk medicine for many years before science proved its potential health benefiting effects. Main compounds of cocoa and chocolate which contribute to human health are polyphenols that act as antioxidants and have potential anti-inflammatory, cardioprotective, antihepatotoxic, antibacterial, antiviral, antiallergenic, and anticarcinogenic properties. This paper gives a short overview of scientific literature regarding cocoa polyphenols and influence of cocoa and chocolate on human health. Although research on health benefits of dark chocolate and cocoa is quite extensive nowadays and shows potentially beneficial effects of dark chocolate and cocoa, there are still lots of unknowns and some controversies. This is obviously an area that needs more research in order to determine factual influence of chocolate on health.

scholarly journals Bioactivity, Health Benefits, and Related Molecular Mechanisms of Curcumin: Current Progress, Challenges, and Perspectives

Nutrients ◽  
2018 ◽  
Vol 10 (10) ◽  
pp. 1553 ◽  
Author(s):  
Xiao-Yu Xu ◽  
Xiao Meng ◽  
Sha Li ◽  
Ren-You Gan ◽  
Ya Li ◽  
...  
Keyword(s):  
Human Health ◽  
Molecular Mechanisms ◽  
Protective Efficacy ◽  
Biological Activities ◽  
Curcuma Longa ◽  
Health Benefits ◽  
Research Progress ◽  
Beneficial Effects ◽  
Preventive Effects ◽  
Gut Metabolism

Curcumin is a principal curcuminoid of turmeric (Curcuma longa), which is commonly used as a spice in cooking and a yellow pigment in the food processing industry. Recent studies have demonstrated that curcumin has a variety of biological activities and pharmacological performances, providing protection and promotion of human health. In addition to presenting an overview of the gut metabolism of curcumin, this paper reviews the current research progress on its versatile bioactivity, such as antioxidant, anti-inflammatory, and immune-regulatory activities, and also intensively discusses its health benefits, including the protective or preventive effects on cancers and diabetes, as well as the liver, nervous system, and cardiovascular systems, highlighting the potential molecular mechanisms. Besides, the beneficial effects of curcumin on human are further stated based on clinical trials. Considering that there is still a debate on the beneficial effects of curcumin, we also discuss related challenges and prospects. Overall, curcumin is a promising ingredient of novel functional foods, with protective efficacy in preventing certain diseases. We hope this comprehensive and updated review will be helpful for promoting human-based studies to facilitate its use in human health and diseases in the future.

scholarly journals Flavonoids and Related Members of the Aromatic Polyketide Group in Human Health and Disease: Do They Really Work?

Molecules ◽  
2020 ◽  
Vol 25 (17) ◽  
pp. 3846 ◽  
Author(s):  
Jan Tauchen ◽  
Lukáš Huml ◽  
Silvie Rimpelova ◽  
Michal Jurášek
Keyword(s):  
Human Health ◽  
Water Solubility ◽  
Conclusive Evidence ◽  
Beneficial Effects ◽  
Aromatic Polyketides ◽  
Health And Disease ◽  
Medicinal Properties ◽  
Drug Pipeline ◽  
Effective Drugs ◽  
Dietary Flavonoids

Some aromatic polyketides such as dietary flavonoids have gained reputation as miraculous molecules with preeminent beneficial effects on human health, for example, as antioxidants. However, there is little conclusive evidence that dietary flavonoids provide significant leads for developing more effective drugs, as the majority appears to be of negligible medicinal importance. Some aromatic polyketides of limited distribution have shown more interesting medicinal properties and additional research should be focused on them. Combretastatins, analogues of phenoxodiol, hepatoactive kavalactones, and silymarin are showing a considerable promise in the advanced phases of clinical trials for the treatment of various pathologies. If their limitations such as adverse side effects, poor water solubility, and oral inactivity are successfully eliminated, they might be prime candidates for the development of more effective and in some case safer drugs. This review highlights some of the newer compounds, where they are in the new drug pipeline and how researchers are searching for additional likely candidates.

scholarly journals Marine Algal Antioxidants

Antioxidants ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 206 ◽  
Author(s):  
Clementina Sansone ◽  
Christophe Brunet
Keyword(s):  
Natural Products ◽  
Human Health ◽  
Health Benefits ◽  
Marine Biodiversity ◽  
New Frontier ◽  
Marine Algal

Sea and marine biodiversity exploration represents a new frontier for the discovery of new natural products with human health benefits (“the exploitable biology”, [...]

scholarly journals Health Benefits of Probiotics: A Review

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Maria Kechagia ◽  
Dimitrios Basoulis ◽  
Stavroula Konstantopoulou ◽  
Dimitra Dimitriadi ◽  
Konstantina Gyftopoulou ◽  
...  
Keyword(s):  
Human Health ◽  
Food Industry ◽  
Scientific Evidence ◽  
Health Benefits ◽  
Probiotic Bacteria ◽  
Dairy Foods ◽  
Beneficial Effects ◽  
Fermented Dairy

Probiotic bacteria have become increasingly popular during the last two decades as a result of the continuously expanding scientific evidence pointing to their beneficial effects on human health. As a result they have been applied as various products with the food industry having been very active in studying and promoting them. Within this market the probiotics have been incorporated in various products, mainly fermented dairy foods. In light of this ongoing trend and despite the strong scientific evidence associating these microorganisms to various health benefits, further research is needed in order to establish them and evaluate their safety as well as their nutritional aspects. The purpose of this paper is to review the current documentation on the concept and the possible beneficial properties of probiotic bacteria in the literature, focusing on those available in food.

Effects of Minor Compounds of Edible Oils on Human Health

2020 ◽  
Vol 16 (8) ◽  
pp. 1196-1208
Author(s):  
Ramin Ghodsi ◽  
Rahmat Nosrati
Keyword(s):  
Human Health ◽  
Food Industry ◽  
Edible Oils ◽  
Food Groups ◽  
Bioactive Constituents ◽  
Beneficial Effects ◽  
Anti Cancer ◽  
Prevention And Treatment ◽  
Minor Compounds ◽  
Anti Inflammation

Background: Oils and fats are the densest sources of food energy among food groups. Vegetable oils are constituted predominantly of triglycerides. Due to the importance of edible oils in nutrition, food industry and human health, great attention has been paid to them in recent years. Some minor bioactive constituents in oils include phospholipids, tocols, sterols, carotenoid, chlorophyll, phenols, phylokynon and terpenes. Objective: The aim of the present study was to examine beneficial effects of minor compounds in edible oils on human health. Results: Minor compounds of edible oils that we use daily can produce remarkable results in the prevention and treatment of various diseases like diabetes, inflammation, hypertension, cancer, allergy and central nervous system disorders due to their antimicrobial, anti-cancer, anti-viral, anti-oxidative, anti-inflammation, anti-mutagenic, hypolipidemic, and hypoglycemic properties, among others. Conclusion: The results of this study showed that the presence of beneficial minor compounds in oils could have significant impact on the prevention and treatment of various diseases. Therefore, the type of consumed oil can play an important role in human health.

Microencapsulation: A Prospective to Protect Probiotics

2020 ◽  
Vol 16 (6) ◽  
pp. 891-899 ◽  
Author(s):  
Wissam Zam
Keyword(s):  
Gastrointestinal Tract ◽  
Food Industry ◽  
Health Benefits ◽  
Probiotic Bacteria ◽  
Bacterial Cells ◽  
Beneficial Effects ◽  
Host Health ◽  
Resistant Strains ◽  
Selection Of

Probiotics are viable microorganisms widely used for their claimed beneficial effects on the host health. A wide number of researchers proved that the intake of probiotic bacteria has numerous health benefits which created a big market of probiotic foods worldwide. The biggest challenge in the development of these products is to maintain the viability of bacterial cells during the storage of the product as well as throughout the gastrointestinal tract transit after consumption, so that the claimed health benefits can be delivered to the consumer. Different approaches have been proposed for increasing the resistance of these sensitive microorganisms, including the selection of resistant strains, incorporation of micronutrients, and most recently the use of microencapsulation techniques. Microencapsulation has resulted in enhancing the viability of these microorganisms which allows its wide use in the food industry. In this review, the most common techniques used for microencapsulation of probiotics will be presented, as well as the most usual microcapsule shell materials.

scholarly journals How can electric lighting contribute to human health and well-being?

2021 ◽  
Vol 53 (5) ◽  
pp. 515-522
Author(s):  
P Raynham
Keyword(s):  
Human Health ◽  
Psychological Impact ◽  
Health Benefits ◽  
Well Being ◽  
Health Problems ◽  
Starting Point ◽  
Electric Light ◽  
Health And Well Being ◽  
Hypothetical Explanation

Electric light in buildings may provide some health benefits; however, for most people these benefits are likely to be small. It is possible for electric lighting to cause health problems, if there is too little light or there is glare, but for the most part there is good guidance available and these problems can be avoided. The quality of the lit environment can have a psychological impact and this may in turn impact well-being. A starting point for this is perceived adequacy of illumination. Related lighting metrics are examined and a hypothetical explanation is suggested.

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.

scholarly journals Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food—Current State of Knowledge

Plants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1306
Author(s):  
Marcin Dziedziński ◽  
Joanna Kobus-Cisowska ◽  
Barbara Stachowiak
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Biological Activities ◽  
Food Ingredients ◽  
Beneficial Effects ◽  
Pine Tree ◽  
Pine Trees ◽  
Health Promoting ◽  
Few Data

The pine (Pinus L.) is the largest and most heteromorphic plant genus of the pine family (Pinaceae Lindl.), which grows almost exclusively in the northern hemisphere. The demand for plant-based remedies, supplements and functional food is growing worldwide. Although pine-based products are widely available in many parts of the world, they are almost absent as food ingredients. The literature shows the beneficial effects of pine preparations on human health. Despite the wide geographical distribution of pine trees in the natural environment, there are very few data in the literature on the widespread use of pine in food technology. This study aims to present, characterise and evaluate the content of phytochemicals in pine trees, including shoots, bark and conifer needles, as well as to summarise the available data on their health-promoting and functional properties, and the potential of their use in food and the pharmaceutical industry to support health. Various species of pine tree contain different compositions of bioactive compounds. Regardless of the solvent, method, pine species and plant part used, all pine extracts contain a high number of polyphenols. Pine tree extracts exhibit several described biological activities that may be beneficial to human health. The available examples of the application of pine elements in food are promising. The reuse of residual pine elements is still limited compared to its potential. In this case, it is necessary to conduct more research to find and develop new products and applications of pine residues and by-products.

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