scholarly journals Polyphenols: Food Sources and Health Benefits

2017 ◽  
Author(s):  
Nikolina Mrduljaš ◽  
Greta Krešić ◽  
Tea Bilušić
Keyword(s):  
Health Benefits ◽  
Food Sources

scholarly journals Milk Polar Lipids: Underappreciated Lipids with Emerging Health Benefits

Nutrients ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 1001 ◽  
Author(s):  
Liya Anto ◽  
Sarah Wen Warykas ◽  
Moises Torres-Gonzalez ◽  
Christopher N. Blesso
Keyword(s):  
Polar Lipid ◽  
Milk Fat ◽  
Dairy Products ◽  
Health Benefits ◽  
Total Lipid Content ◽  
Dietary Lipids ◽  
Polar Lipids ◽  
Food Sources ◽  
Gut Health ◽  
Milk Fat Globule

Milk fat is encased in a polar lipid-containing tri-layer milk fat globule membrane (MFGM), composed of phospholipids (PLs) and sphingolipids (SLs). Milk PLs and SLs comprise about 1% of total milk lipids. The surfactant properties of PLs are important for dairy products; however, dairy products vary considerably in their polar lipid to total lipid content due to the existence of dairy foods with different fat content. Recent basic science and clinical research examining food sources and health effects of milk polar lipids suggest they may beneficially influence dysfunctional lipid metabolism, gut dysbiosis, inflammation, cardiovascular disease, gut health, and neurodevelopment. However, more research is warranted in clinical studies to confirm these effects in humans. Overall, there are a number of potential effects of consuming milk polar lipids, and they should be considered as food matrix factors that may directly confer health benefits and/or impact effects of other dietary lipids, with implications for full-fat vs. reduced-fat dairy.

scholarly journals Selected Powerful Natural Antioxidants: Structure, Food Sources, Antioxidant Activities, and Important Health Benefits

2019 ◽  
Vol 8 (1) ◽  
pp. 60
Author(s):  
Boris V. Nemzer ◽  
Alexander Ya Yashin ◽  
Alexander N. Vedenin ◽  
Yakov I. Yashin ◽  
Dmitry V. Yashunsky ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Health Benefits ◽  
Epigallocatechin Gallate ◽  
Natural Antioxidants ◽  
Epidemiological Studies ◽  
Premature Aging ◽  
Food Sources ◽  
Positive Health ◽  
Potential Health

Numerous epidemiological studies indicate that consumption of antioxidant-rich foods is beneficial to human health and reduces the risks of dangerous diseases and premature aging. Among natural antioxidants some stand out for their powerful activity and health benefits and they are epigallocatechin gallate, quercetin, curcumin, resveratrol, hydroxytyrosol, astaxanthin, lycopene, dihydroquercetin, and lignans. Preclinical, clinical, and therapeutic studies of these antioxidants in their pure form or in their combination have shown positive health benefits. This review highlights basic information and interesting findings with their source, structure, antioxidant properties, and potential health benefits to human.

scholarly journals Effect of different levels of nitrogen on the total polyphenol and total flavonoid content of sorghum and millet flours

2017 ◽  
Vol 10 (1) ◽  
pp. 107-115
Author(s):  
Sz. Jevcsák ◽  
E. Murányi ◽  
L. Stündl ◽  
J. Jóvér ◽  
P. Sipos
Keyword(s):  
Nutritional Quality ◽  
Health Benefits ◽  
Total Flavonoid ◽  
Food Sources ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Important Food ◽  
Total Polyphenol ◽  
Different Levels

AbstractCereals are the most important food sources worldwide. Nowadays, there is an increase in the interest for sorghum and millet grains due to their nutritional quality and health benefits. Our aim was to determine the total polyphenol (TPC) and total flavonoid content (TFC) of sorghum and millet flours, influenced with different levels of nitrogen. The TPC of flours varied between 38.45 and 375.80 mg GAE/100g of the selected cereal flours. The TFC ranged from 106.26 to 117.93 mg CE/100g in sorghum and millet flours.

An update of prenylated phenolics: Food sources, chemistry and health benefits

2021 ◽  
Vol 108 ◽  
pp. 197-213
Author(s):  
Sui Kiat Chang ◽  
Yueming Jiang ◽  
Bao Yang
Keyword(s):  
Health Benefits ◽  
Food Sources

scholarly journals Addition of Bee Products in Diverse Food Sources: Functional and Physicochemical Properties

2021 ◽  
Vol 11 (17) ◽  
pp. 8156
Author(s):  
Gloria Isabel Camacho-Bernal ◽  
Nelly del Socorro Cruz-Cansino ◽  
Esther Ramírez-Moreno ◽  
Luis Delgado-Olivares ◽  
Quinatzin Yadira Zafra-Rojas ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Functional Properties ◽  
Health Benefits ◽  
Meat Products ◽  
Food Products ◽  
Food Sources ◽  
Alcoholic Drinks ◽  
Physicochemical And Functional Properties

The growing interest of consumers to find products with greater health benefits has led to multiple research works focused on product developments with antioxidant-rich foods by creating safe, acceptable, and high-value nutrition, even in those foods susceptible to deterioration, in order to replace synthetic preservatives with natural ones. Bee products are an alternative addition for food products (dairy and meat products, coating fruits, and alcoholic and non-alcoholic drinks), which can improve the final quality of the food for the benefit of the consumer. The aim of this review was to provide detailed information on the main findings of innovative food products based on the addition of bee products by highlighting their physicochemical and functional properties and their behavior throughout storage.

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