scholarly journals The Role of Functional Foods, Nutraceuticals, and Food Supplements in Intestinal Health

Nutrients ◽  
2010 ◽  
Vol 2 (6) ◽  
pp. 611-625 ◽  
Author(s):  
Avrelija Cencic ◽  
Walter Chingwaru
Keyword(s):  
Functional Foods ◽  
Food Supplements ◽  
Intestinal Health

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 The role of food supplements in the treatment of the infertile man

2003 ◽  
Vol 7 (4) ◽  
pp. 385-391 ◽  
Author(s):  
Frank H Comhaire ◽  
Ahmed Mahmoud
Keyword(s):  
Food Supplements

Role of dietary fiber in safeguarding intestinal health after pelvic radiotherapy

2021 ◽  
Vol Publish Ahead of Print ◽  
Author(s):  
Cecilia Bull ◽  
Sravani Devarakonda ◽  
Rebecca Ahlin
Keyword(s):  
Dietary Fiber ◽  
Pelvic Radiotherapy ◽  
Intestinal Health

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

Food labelling, functional foods, nutrigenetics, and nutrigenomics and food supplements

2011 ◽  
pp. 165-183
Keyword(s):  
Food Safety ◽  
Functional Foods ◽  
Food Supplements ◽  
Food Labelling ◽  
The Uk

Food labelling 166 Functional foods and nutraceuticals 174 Nutrigenetics and nutrigenomics 178 Food supplements 182 Food labelling in the UK is currently controlled by the Food Labelling Regulations of 1996, subsequent amendments to these regulations, and also by European laws. Legally these regulations fall under the Food Safety Act of 1990. In the UK foods sold loose are exempt from many labelling regulations....

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.

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