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Topic Review
β-Carotene within Loaded Delivery Systems
Nanotechnology has opened new opportunities for delivering bioactive agents. Their physiochemical characteristics, i.e., small size, high surface area, unique composition, biocompatibility and biodegradability, make these nanomaterials an attractive tool for β-carotene delivery. Delivering β-carotene through nanoparticles does not only improve its bioavailability/bioaccumulation in target tissues, but also lessens its sensitivity against environmental factors during processing. Regardless of these benefits, nanocarriers have some limitations, such as variations in sensory quality, modification of the food matrix, increasing costs, as well as limited consumer acceptance and regulatory challenges. This research area has rapidly evolved, with a plethora of innovative nanoengineered materials now being in use, including micelles, nano/microemulsions, liposomes, niosomes, solidlipid nanoparticles, nanostructured lipids and nanostructured carriers. These nanodelivery systems make conventional delivery systems appear archaic and promise better solubilization, protection during processing, improved shelf-life, higher bioavailability as well as controlled and targeted release. 
  • 785
  • 23 Mar 2021
Topic Review
Polyphenol-Rich Lentils and Their Health Promoting Effects
Lentil (Lens culinaris; Family: Fabaceae) is a potential functional dietary ingredient which has polyphenol-rich content. Several studies have demonstrated that the consumption of lentil is immensely connected to the reduction in the incidence of diseases such as diabetes, obesity, cancers and cardiovascular diseases due to its bioactive compounds. There has been increasing scientific interest in the study area of lentils as the functional food due to its high nutritive value, polyphenols, and other bioactive compounds. These polyphenols and the bioactive compounds found in lentil play an important role in the prevention of those degenerative diseases in humans. Besides that, it has health-promoting effects. 
  • 783
  • 07 Oct 2023
Topic Review
Conflicting Issues of Sustainable Consumption and Food Safety
Food-related consumer decisions have an impact on the environment. However, trending patterns of sustainable consumption often pose a challenge for food-safety authorities: these initiatives may unintentionally compromise food safety. Food-related consumer decisions, such as choosing what to eat, where to purchase, how much to consume, and what handling and disposal practices to use, clearly have an impact on the environment . Sustainable consumption has recently become a dominant issue in consumer decisions in which both personal needs and social responsibility are considered.
  • 779
  • 18 Nov 2022
Topic Review
Discriminating Red Grape Extracts
Hydroalcoholic extracts obtained from the skin/seed/pulp of red grapes are good sources of polyphenols and flavonoids, compounds known for their antioxidant action and for their protection against diseases, such as cancer, diabetes, cardiovascular disease, and neurodegenerative diseases. The anthocyanin content of the extracts obtained from the skin of the four varieties of red grapes can be defined as moderate, as it is known that factors, such as maturity and climate, can change the presence of these compounds in grapes. Previous studies revealed that the hydroalcoholic extracts obtained from the skin of the organic system varieties (e.g., Feteasca Neagra, Merlot, and Pinot Noir), contain a high content of polyphenols, flavonoids and tannins.
  • 778
  • 24 Aug 2021
Topic Review
Milk Powder Composite Flour
Chickpea (Cicer arietinum L.) is an important grain legume with a multitude of nutritional and health benefits. Indeed, it contains a high proportion of non-digestible carbohydrates and contains a rich variety of phytochemicals, including natural antioxidants such as phenolic or flavonoid compounds that decrease oxidative stress and inflammation related to many chronic ailments. The fortification of bakery products with chickpea flour has already been employed and appears to be promising in particular for the functional food market. The addition of chickpea flour to wheat flour improves the quality of protein, fiber, and mineral content of the bread. Unfortunately, a threshold of 5 to 10% of chickpea flour is imposed in order to not lose some organoleptic qualities such as chewiness, limiting the nutritional improvement that this legume could bring to bread.
  • 777
  • 26 Aug 2021
Topic Review
Sustainable Functional Food Ingredients Impact on Gut Microbiota
Food ingredients have different roles and distinct health benefits to the consumer. Over the past years, the interest in functional foods, especially those targeting gut health, has grown significantly. The use of industrial byproducts as a source of new functional and sustainable ingredients as a response to such demands has raised interest. Understanding how newly developed ingredients from undervalued agro-industrial sources behave and modulate the gut microbiota, supports the development of new and more sustainable functional foods while scientifically backing up health-benefits claims.
  • 775
  • 08 Jun 2023
Topic Review
Edible Cities
Malnutrition, food security and food safety will remain major global issues as the world’s population grows and the consequences of climate change prevail, so we need to rethink how we grow and source food to create sustainable systems for future generations. Edible cities, as innovative solutions to use public spaces for urban food production, can bridge this evident gap between the present and the future.
  • 774
  • 09 Jun 2023
Topic Review
Fermented Foods in Respiratory Health
Fermented foods state that “foods that have been transformed due to fermentation process via microbes such as bacteria, yeast, fungi and their enzymes”. The word fermentation is derived from the Latin word “fervere” meaning “to boil” or “fermentare” meaning “to leaven”. By simple means, fermented foods (FFs) are microbiologically processed raw materials (vegetables, meats, etc.).
  • 770
  • 21 Apr 2022
Topic Review
Fungal Toxins in Cereal Grains and Flours—Mycotoxins
Cereal grains serve as the cornerstone of global nutrition, providing a significant portion of humanity’s caloric requirements. Mycotoxins originate from the Greek word “μύκητας-mykitas”, which means fungus, and the Latin word “toxicum”, meaning poison. They are low molecular weight compounds, naturally present in cereals, which also act as secondary metabolites produced mainly by mycelial structures of filamentous fungi that do not exhibit any biochemical meaning to fungus growth and development.
  • 766
  • 13 Dec 2023
Topic Review
The Effects of Chlorogenic Acids in Coffee
Coffee is one of the most widely consumed beverages, which has several effects on the human body. In particular, current evidence suggests that coffee consumption is associated with a reduced risk of inflammation, various types of cancers, and certain neurodegenerative diseases. Among the various constituents of coffee, phenolic phytochemicals, more specifically chlorogenic acids, are the most abundant, and there have been many attempts to utilize coffee chlorogenic acid for cancer prevention and therapy. Due to its beneficial biological effect on the human body, coffee is regarded as a functional food.
  • 762
  • 04 Apr 2023
Topic Review
Obesity Treating Natural Products
Obesity is a global issue faced by many individuals worldwide. However, no drug has a pronounced effect with few side effects. Green tea, a well-known natural product, shows preventive effects against obesity by decreasing lipogenesis and increasing fat oxidation and antioxidant capacity. In contrast, other natural products are known to contribute to obesity. The natural products were classified as single compounds, foods, teas, fruits, herbal medicines—single extract, herbal medicines—decoction, and herbal medicines—external preparation. Then, the mechanisms of these medicines were organized into lipid metabolism, anti-inflammation, antioxidation, appetite loss, and thermogenesis. This research aimed to assess the efficacy and mechanisms of effective natural products in managing obesity. Several clinical studies reported that natural products showed antiobesity effects, including Coffea arabica (coffee), Camellia sinensis (green tea), Caulerpa racemosa (green algae), Allium sativum (garlic), combined Ephedra intermedia Schrenk, Thea sinensis L., and Atractylodes lancea DC extract (known as Gambisan), Ephedra sinica Stapf, Angelica Gigantis Radix, Atractylodis Rhizoma Alba, Coicis semen, Cinnamomi cortex, Paeoniae radixalba, and Glycyrrhiza uralensis (known as Euiiyin-tang formula).
  • 762
  • 27 Sep 2023
Topic Review
Edible Insects as a Source of Dietary Fiber
The consumption of insects as an alternative protein source is acceptable as a sustainable alternative to mainstream protein sources. Apart from containing a high protein content, insects also have dietary fiber in the form of chitin, which helps to enrich gut microbiota. The importance of the gut microbiome in general health has recently been underlined for humans, farm animals, pets, poultry, and fish. The advances in 16S RNA techniques have enabled the examination of complex microbial communities in the gastrointestinal tract, shedding more light on the role of diet in disease and immunity. The gut microbiome generates signals influencing the normal nutritional status, immune functions, metabolism, disease, and well-being. The gut microbiome depends on dietary fiber; hence, their diversity is modulated by diet, a relevant factor in defining the composition of gut microbiota. Small shifts in diet have demonstrated an enormous shift in gut microbiota. Edible insects are an excellent source of protein, fat, and chitin that could influence the gut microbiota as a prebiotic. Chitin from insects, when consumed, contributes to a healthy gut microbiome by increasing diversity in fecal microbiota. Moreover, a high fiber intake has been associated with a reduced risk of breast cancer, diverticular disease, coronary heart disease, and metabolic syndrome.
  • 760
  • 09 May 2023
Topic Review
Development and Optimization of Peanut-Based Beverages
Development studies of peanut-based beverages have been ongoing for many years, but there are still challenges, especially with their sensory properties and, ultimately, consumer acceptability. As a result, peanut-based beverages are rarely found on the market, even in developed countries. The current study used mixture design and product matching approaches to develop and optimize peanut-based beverages. Sensory drivers of consumer acceptability were also determined.
  • 759
  • 28 Jan 2022
Topic Review
Anti-Cancer Effects of Dietary Polyphenols
Consumption of coffee, tea, wine, curry, and soybeans has been linked to a lower risk of cancer in epidemiological studies. Several cell-based and animal studies have shown that dietary polyphenols like chlorogenic acid, curcumin, epigallocatechin-3-O-gallate, genistein, quercetin and resveratrol play a major role in these anticancer effects. Several mechanisms have been proposed to explain the anticancer effects of polyphenols. Depending on the cellular microenvironment, these polyphenols can exert double-faced actions as either an antioxidant or a prooxidant, and one of the representative anticancer mechanisms is a reactive oxygen species (ROS)-mediated mechanism. These polyphenols can also influence microRNA (miR) expression. In general, they can modulate the expression/activity of the constituent molecules in ROS-mediated anticancer pathways by increasing the expression of tumor-suppressive miRs and decreasing the expression of oncogenic miRs.
  • 758
  • 15 Jul 2022
Topic Review
Applications of Quinoa Seeds
Quinoa is a kind of  plant specy that comes from the Chenopodiaceae family, besides its direct consumption as a food, quinoa contains nutritional components such as protein with balanced aminoa acids, lipids, phytochemicals, etc. Quinoa has been remported to play a positive role in anti-oxidative, anti-inflammatory, immunomodulatory, anticarcinogenic, etc. which makes it beneficial for maintaining human health.
  • 757
  • 09 Jun 2023
Topic Review
Intestinal Inflammation Regulation by Soybean
Soybean, as well as soy-derived bioactive compounds (e.g., isoflavones, phytosterols, Bowman-Birk inhibitors) have been increasingly investigated because of their anti-inflammatory properties in animal models of IBD.
  • 755
  • 19 May 2021
Topic Review
Theoretical Prediction Strategies to the Antioxidant Activity Assessment
Theoretical examination of the antioxidant activity of the individual or selected compounds identified in a matrix can be a green mid-tool for their prioritization regarding antioxidant behavior before seeking experimental in vitro or in vivo data.
  • 755
  • 15 Mar 2023
Topic Review
Chitooligosaccharide and Its Derivatives
Chitooligosaccharide (CHOS), a depolymerized chitosan, can be prepared via physical, chemical, and enzymatic hydrolysis, or a combination of these techniques.
  • 755
  • 31 Oct 2023
Topic Review
Natural Products in Rheumatoid Arthritis
Rheumatoid arthritis (RA) is an autoimmune disorder affecting a vast variety of the population. The onset of RA as well as the development of systematic immunization is affected by both genetic and environmental risk factors. In the antioxidant setting of natural products, RA patients may find the use of natural products beneficial. Although there is conflicting evidence of the role of antioxidants in RA, as this field remains poorly explored, the value of antioxidants in fighting inflammation is well-documented, which explains the fact that the antioxidant properties of natural products are commonly evaluated and usually represent the first step of in vitro evaluation before that of the anti-inflammatory properties.
  • 754
  • 06 May 2022
Topic Review
In Vivo Exploration of Antioxidant Activity
In vivo exploration of antioxidant activity involves studying how antioxidants function within living organisms, providing a comprehensive understanding of their biological relevance, efficacy, and potential therapeutic applications. Unlike in vitro studies, which assess antioxidant activity in controlled environments, in vivo studies account for factors like bioavailability, metabolism, tissue distribution, and interaction with other biomolecules. Commonly used models include rodents, zebrafish, and fruit flies, with techniques that measure oxidative stress markers such as malondialdehyde (MDA) and enzyme activities. In vivo antioxidant research is crucial for understanding how these compounds can prevent and treat diseases linked to oxidative stress, including cardiovascular diseases, neurodegenerative disorders, and cancer. Additionally, antioxidants are explored for their potential in promoting healthy aging, extending lifespan, and protecting against environmental stressors like radiation and chemical toxicants. Despite their significance, in vivo studies face challenges, including species differences, dose translation, and ethical considerations. Future research aims to integrate in vitro, in vivo, and computational models to develop novel antioxidants with improved efficacy and safety. Ultimately, in vivo antioxidant research is essential for translating laboratory findings into practical health applications, guiding the development of therapies that combat oxidative stress and related diseases.
  • 753
  • 02 Sep 2024
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