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Topic Review
Hydroxycinnamic Acids
Hydroxycinnamic acids (HCAs) are important natural phenolic compounds present in high concentrations in our food products. Dietary intake and nutritional importance of HCAs is briefly described along with their pharmacokinetic properties, which have a high impact on HCAs to reach the target tissue in order to exert their biological activities. A range of health beneficial effects were observed for HCAs and in recent years, also for their metabolites formed in gastrointestinal tract, liver and kidneys. Therefore, metabolism is of high importance since HCAs’ metabolites could retain, enhance or lose the biological activity of corresponding parental HCAs. The biological activities and health benefits of HCAs' metabolites are also briefly reviewed.
  • 3.3K
  • 05 Nov 2020
Topic Review
Insulin Effects on Target Tissues
Glucose levels in blood must be constantly maintained within a tight physiological range to sustain anabolism. Insulin regulates glucose homeostasis via its effects on glucose production from the liver and kidneys and glucose disposal in peripheral tissues (mainly skeletal muscle). Blood levels of glucose are regulated simultaneously by insulin-mediated rates of glucose production from the liver (and kidneys) and removal from muscle; adipose tissue is a key partner in this scenario, providing nonesterified fatty acids (NEFA) as an alternative fuel for skeletal muscle and liver when blood glucose levels are depleted. During sleep at night, the gradual development of insulin resistance, due to growth hormone and cortisol surges, ensures that blood glucose levels will be maintained within normal levels by: (a) switching from glucose to NEFA oxidation in muscle; (b) modulating glucose production from the liver/kidneys. After meals, several mechanisms (sequence/composition of meals, gastric emptying/intestinal glucose absorption, gastrointestinal hormones, hyperglycemia mass action effects, insulin/glucagon secretion/action, de novo lipogenesis and glucose disposal) operate in concert for optimal regulation of postprandial glucose fluctuations. The contribution of the liver in postprandial glucose homeostasis is critical. The liver is preferentially used to dispose over 50% of the ingested glucose and restrict the acute increases of glucose and insulin in the bloodstream after meals, thus protecting the circulation and tissues from the adverse effects of marked hyperglycemia and hyperinsulinemia.
  • 3.1K
  • 03 Mar 2021
Topic Review
Ultra-processed Foods
Ultra-processed foods were first defined by Dr. Carlos Monteiro in 2009 through the NOVA classification. Briefly, they are characterized in their formulation by the addition of cosmetic ingredients and/or additives for mainly industrial use - and having undergone an excessive processing  - to imitate, exacerbate, mask or restore sensory properties (aroma, texture, taste and color). It can also be very denaturing technological processes directly applied to the food (cooking-extrusion, puffing, etc.). They are food and drink products that have undergone specified types of food processing, usually by transnational and other very large 'Big food' corporations. These foods are designed to be 'convenient, eaten on the go, hyperpalatable and appealing to consumers, and, most importantly, the most profitable segment of Big Food companies’ portfolios because of these foods’ low-cost ingredients'. The NOVA-derived Siga score propose a complementary definition more focused ont the degradation of the food/ingredient matrix effect: "An ultra-processed food is characterized by the presence in its list of ingredients of at least one substance that is itself ultra-processed, called a marker of ultra-processing (MUP). These MUPs are obtained by synthesis, or by a succession of physical, chemical and/or biological processes applied to natural raw materials and which lead to a strong degradation compared to their original matrix".
  • 3.1K
  • 29 Oct 2020
Topic Review
Traditional Fermented Foods in Korea
Fermented foods are loved and enjoyed worldwide and are part of a tradition in several regions of the world. Koreans have traditionally had a healthy diet since people in this region have followed a fermented-foods diet for at least 5000 years. Fermented-product footprints are evolving beyond boundaries and taking the lead in the world of food. Fermented foods, such as jang (fermented soybean products), kimchi (fermented vegetables), jeotgal (fermented fish), and vinegar (liquor with grain and fruit fermentation), are prominent fermented foods in the Korean culture.
  • 3.0K
  • 09 Dec 2022
Topic Review
Creatine in Post-Viral Fatigue Syndrome
Post-viral fatigue syndrome (PVFS) is a widespread chronic neurological disease with no definite etiological factor(s), no actual diagnostic test, and no approved pharmacological treatment, therapy, or cure. 
  • 3.0K
  • 10 Feb 2021
Topic Review
Xylitol’s Benefits to Skin
Xylitol has been widely documented to have dental health benefits, such as reducing the risk for dental caries. In skin, xylitol has been reported to improve barrier function and suppress the growth of potential skin pathogens. 
  • 2.9K
  • 06 Oct 2021
Topic Review Peer Reviewed
Bergamot Oil: Botany, Production, Pharmacology
Bergamot essential oil (BEO) is the result of the mechanical manipulation (cold pressing) of the exocarp (flavedo) of the hesperidium of Citruslimon (L.) Osbeck Bergamot Group (synonym Citrus × bergamia Risso & Poit.), resulting in the bursting of the oil cavities embedded in the flavedo and the release of their contents. It is chemically dominated by monoterpene hydrocarbons (i.e., limonene), but with significant percentages of oxygenated monoterpenes (i.e., linalyl acetate) and of non-volatile oxygen heterocyclic compounds (i.e., bergapten). 
  • 2.9K
  • 13 Apr 2022
Topic Review
Fungal Pigments
Fungi can produce a large diversity of pigments. Based on their chemical structures, fungal pigments are broadly grouped into carotenoids, melanin, polyketides, and azaphilones etc. These pigments differ in many aspects, including colouration and physical and chemical properties such as molecular size, structure, hydrophobicity, reactivity and biological roles. While the same fungus may be able to produce different pigments, structurally similar pigments can be produced by fungi in evolutionarily divergent lineages. Some of these pigments play positive roles in human welfare, including vitamin precursors, antibiotics, immunomodulators and colourants. However, when present in human fungal pathogens, these pigments can also enhance the virulence and pathogenicity of these organisms. While significant progresses have been made for understanding fungal pigments, much remains unknown, including the structure-function relationships and the genes and metabolic pathways involved in their synthesis for the majority of fungal pigments.
  • 2.8K
  • 25 Nov 2020
Topic Review
Resveratrol in Kidney Disease
Different diseases and disorders that affect the kidneys include, but are not limited to, glomerulonephritis, diabetic nephropathy, polycystic kidney disease, kidney stones, renal fibrosis, sepsis, and renal cell carcinoma. Kidney disease tends to develop over many years, making it difficult to identify until much later when kidney function is severely impaired and undergoing kidney failure. Epidemiological studies have suggested that a diet rich in fruits and vegetables is associated with health benefits including protection against kidney disease and renal cancer. Resveratrol, a polyphenol found in grapes and berries, has been reported to have antioxidant, anti-inflammatory, antidiabetic, hepatoprotective, neuroprotective, and anti-cancer properties.
  • 2.8K
  • 13 Sep 2021
Topic Review
Carbohydrates, Deep and REM Sleep
Carbohydrate quantity was shown to affect sleep architecture, and especially N3 and REM sleep stages. Alterations in both quantity and quality of carbohydrate intake showed a significant effect on sleep initiation. Variations in carbohydrate quality significantly affected measures of sleep continuation. Further studies are needed to assess the effect of long-term carbohydrate interventions on sleep. 
  • 2.7K
  • 28 Sep 2021
Topic Review
Apple Bioactive Compounds
Population studies have associated a diet high in fruits to lower incidence of cancer. Specifically, research shows that secondary plant metabolites known as phytochemicals, which are commonly found in fruits, have onco-preventive and chemo-protective effects. Apple is a commonly consumed fruit worldwide that is available all year round and is a rich source of phytochemicals. The health benefits of apples are thought to be mainly due to their phytochemical composition. Additionally, apple consumption is associated with lower incidence of some cancers based on animal and cell culture studies.
  • 2.6K
  • 30 Nov 2021
Topic Review
Oral Bioavailability of Ellagic Acid
Ellagic acid, a polyphenolic compound present in fruit and berries, has recently been the object of extensive research for its antioxidant activity, which might be useful for the prevention and treatment of cancer, cardiovascular pathologies, and neurodegenerative disorders. Its protective role justifies numerous attempts to include it in functional food preparations and in dietary supplements, and not only to limit the unpleasant collateral effects of chemotherapy. However, ellagic acid use as a chemopreventive agent has been debated because of its poor bioavailability associated with low solubility, limited permeability, first pass effect, and interindividual variability in gut microbial transformations. To overcome these drawbacks, various strategies for oral administration including solid dispersions, micro and nanoparticles, inclusion complexes, self-emulsifying systems, and polymorphs were proposed. Here, we listed an updated description of pursued micro and nanotechnological approaches focusing on the fabrication processes and the features of the obtained products, as well as on the positive results yielded by in vitro and in vivo studies in comparison to the raw material. The micro and nanosized formulations here described might be exploited for pharmaceutical delivery of this active, as well as for the production of nutritional supplements or for the enrichment of novel foods.
  • 2.5K
  • 28 Oct 2020
Topic Review
Micronutrients
Minerals and trace elements are micronutrients that are essential to the human body but present only in traceable amounts. Nonetheless, they exhibit well-defined biochemical functions. Deficiencies in these micronutrients are related to widespread human health problems such as diabetes, insulin resistance, improper immune function, bone health and brain development. The levels of trace elements may vary considerably among different populations, contingent on the composition of the diet and location. Local differences in selenium, zinc, copper, iron, chromium and iodine in the diet can affect physiological functions leading to malnourishment. Inadequate supply of a number of minerals and trace elements including iodine, selenium, zinc, calcium, chromium, cobalt, iron, boron and magnesium and in a few cases, excess of essential trace elements may lead to imbalances in glucose homeostasis and insulin resistance. Changes in these micronutrient levels in the serum and urine of subjects may signal towards metabolic changes, oxidative stress and other disease-related complications. Adequate supplement of the micronutrients may eliminate or protect against certain diseases such as heart disease.
  • 2.5K
  • 05 Nov 2020
Topic Review
The Effects of Stevia Consumption on Gut Bacteria
Stevia, a zero-calorie sugar substitute, is recognized as safe by the Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). In vitro and in vivo studies showed that stevia has antiglycemic action and antioxidant effects in adipose tissue and the vascular wall, reduces blood pressure levels and hepatic steatosis, stabilizes the atherosclerotic plaque, and ameliorates liver and kidney damage. 
  • 2.4K
  • 19 Apr 2022
Topic Review
Dietary Fibre from Virgin Sugarcane
Prebiotic dietary fibre (DF) has gained significant research attention owing to its reported potential in conferring health benefits through modulating gut microbiota composition and their metabolic activities. Complex dietary fibres from whole-plant sources are becoming recognised as vital parameters in influencing the gut microbial diversity in contrast to isolated or purified DF forms. In this entry, we review the recent evidence from in-vivo and clinical studies to support the significant prebiotic capacity of whole-plant virgin processed sugarcane fibre in countering gut inflammation and undesirable digestive symptoms.
  • 2.4K
  • 16 Mar 2021
Topic Review
Nutrition Composition and Bioactivity of Mangrove Fruit Extract
Mangroves are halophile plants with vital economic and ecological services. Some mangrove fruits are edible and contain treasury compounds with ethnomedicinal properties. The levels of primary metabolites such as carbohydrates, protein, and fat within mangrove fruit are acceptable for daily intake. The mangrove fruits are rich in phenolic compounds, limonoids, and their derivatives, as the compounds show antimicrobial, anticancer, and antioxidant activity.
  • 2.4K
  • 13 May 2022
Topic Review
Naturally Occurring Hydroxycinnamic Acids
Naturally occurring hydroxycinnamic acids, namely ferulic, para-coumaric, caffeic, sinapic acids, and 3,4-dimethoxycinnamic acid are present in significant quantities in the cell wall of plants. They can make up about a third of the phenolic compounds in our diet, hence the interest in their potential biological activity and properties. Methods of synthesis and properties of natural and synthetic hydroxycinnamic acid derivatives are reviewed in detail.
  • 2.4K
  • 10 Nov 2020
Topic Review
Phenolic Antioxidants and Human Health
Consumers increasingly prefer and seek food and beverages, which, due to their natural characteristics, bring health benefits, both in the prevention of diseases and in their curative power. In this way, the production of nutraceutical foods and beverages gains more and more importance in the market. On the other hand, and because the eyes also eat, producing attractive foods due to their color, texture, appearance, and sensory characteristics is a permanent challenge in the food industry. Being able to gather healthy and attractive items in a single food is an even greater challenge. The long list of benefits associated with phenolic compounds, such as antioxidant, anticancer, anti-inflammatory, and antiaging properties, among others, fully justifies their use in the enrichment of various food products. 
  • 2.3K
  • 14 Mar 2021
Topic Review
Saudi Arabia’s Healthy Food Strategy
The Kingdom of Saudi Arabia (KSA) is a leading country worldwide in the prevalence of non-communicable diseases (NCDs), which alone can explain 73% of mortality in the country. In response to the heavy burden of NCDs, the Saudi Food and Drug Authority (SFDA), in collaboration with other government entities, developed a healthy food strategy (HFS) aimed at enhancing healthy lifestyles and reducing the intake of salt, sugar, saturated fatty acids (SSF) and trans fatty acids (TFA). The objectives of the HFS, to facilitate consumers’ identification of SSF and reduce the SSF and TFA content in food items, were addressed in collaboration with key stakeholders in the public and private sectors of the food industry. These reforms included voluntary and mandatory schemes to display nutrition information in food and beverage establishments, display allergens on food menus, encourage the adoption of front of pack nutrient labels (FoPNLs) on food products, ban the use of partially hydrogenated oils and establish limits for sodium composition in breads and selected food products. 
  • 2.3K
  • 22 Jul 2021
Topic Review
Almond By-Products
Almond (Prunus dulcis(Mill.) D. A. Webb, Prunus amygdalus Batch, or Amygdalus communis L.) constitutes the most produced nut worldwide, thanks to its exceptional nutritional composition, including low sugar content, high levels of proteins, unsaturated fatty acids, vitamins, and minerals, as well as health-enhancing phytochemicals.
  • 2.2K
  • 18 Aug 2021
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