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Topic Review
Functional Foods and Beverages with Promising Gut-Health-Related Outcomes
The notion of food as medicine can be traced back thousands of years, when the use of plants, herbs, and foods to treat disease and restore health was commonplace. Today, it is well understood that diet interacts with human physiology and health. Healthy dietary patterns that favour plant-based foods have been shown to offset the risk of chronic disease. Furthermore, components of plant-based diets have been shown to influence human physiology via effects on the gut microbiome. The innovation opportunity to design functional foods to support a resilient gut microbiota with a view to safeguarding against wider pathologies associated with gut dysbiosis extends the concept of functional foods into a new sphere. Bioactive food ingredients, through their interactions with the gut microbiota, may contribute to microbiota resilience, thus supporting the body’s adaptive capacity.
  • 51
  • 19 Mar 2024
Topic Review
Health Benefits of Phenolic Compounds from Pigmented Corn
Pigmented corn is a gramineae food of great biological, cultural and nutritional importance for many Latin American countries, with more than 250 breeds on the American continent. It confers a large number of health benefits due to its diverse and abundant bioactive compounds. Phenolic compounds, among which are anthocyanins are some of the most studied and representative compounds in these grasses, with a wide range of health properties, mainly the reduction of pro-oxidant molecules.
  • 1.4K
  • 13 Mar 2024
Topic Review
Biocontrol of L. monocytogenes in Meat Products
Listeria monocytogenes is a foodborne pathogen that causes listeriosis, a group of human illnesses that appear more frequently in countries with better-developed food supply systems. Meat and meat products, especially the ready-to-eat (RTE) ones, have been reported as being a major food vehicle for L. monocytogenes transmission to humans. The cause of this phenomenon is mainly attributed to the contamination during processing or post-processing steps, such as slicing and packaging, followed by the growth of the pathogen during storage to numbers that endanger the consumers’ health.  In the attempt to satisfy the consumers’ demand with respect to both healthy and safe foods, studies have focused on biocontrol methods, including bacteriophages, antagonistic microbial interactions, and plant- or microbe-derived substances having antilisterial activity.
  • 70
  • 08 Mar 2024
Topic Review
Food Proteins
Proteins are critical macronutrients, and beyond their physiological importance, they also contribute to satiety, aiding in weight management and reducing the risk of chronic diseases. Protein-based foods stand as a foundation in global diets, contributing significantly to human health, nutrition, and overall well-being. The essential role of proteins as building blocks for tissues, enzymes, hormones, and various bodily functions underlines their vital significance in sustaining life. Emerging alternative food processing technologies now offer solutions to enhance protein functionality and create opportunities for innovation.
  • 100
  • 08 Mar 2024
Topic Review
Pulse Protein Isolates as Competitive Food Ingredients
The ever-increasing world population and environmental stress are leading to surging demand for nutrient-rich food products with cleaner labeling and improved sustainability. Plant proteins, accordingly, are gaining enormous popularity compared with counterpart animal proteins in the food industry. While conventional plant protein sources, such as wheat and soy, cause concerns about their allergenicity, peas, beans, chickpeas, lentils, and other pulses are becoming important staples owing to their agronomic and nutritional benefits. However, the utilization of pulse proteins is still limited due to unclear pulse protein characteristics and the challenges of characterizing them from extensively diverse varieties within pulse crops. 
  • 157
  • 07 Mar 2024
Topic Review
Incorporation of Some Microalgae in Functional Food Products
Much attention has been given to the use of microalgae to produce functional foods that have valuable bioactive chemicals, including essential amino acids, polyunsaturated fatty acids, vitamins, carotenoids, fiber, and minerals. Microalgal biomasses are increasingly being used to improve the nutritional values of foods because of their unique nutrient compositions that are beneficial to human health. Their protein content and amino acid composition are the most important components. The microalgal biomass used in the therapeutic supplement industry is dominated by bio-compounds like astaxanthin, β-carotene, polyunsaturated fatty acids like eicosapentaenoic acid and docosahexaenoic acid, and polysaccharides such as β-glucan. The popularity of microalgal supplements is growing because of the health benefits of their bioactive substances. 
  • 91
  • 07 Mar 2024
Topic Review
Probiotics in Milk and Milk-Derived Products
Milk is a source of many valuable nutrients, including minerals, vitamins and proteins, with an important role in adult health. Milk and dairy products naturally containing or with added probiotics have healthy functional food properties. Indeed, probiotic microorganisms, which beneficially affect the host by improving the intestinal microbial balance, are recognized to affect the immune response and other important biological functions.
  • 130
  • 05 Mar 2024
Topic Review
Phyto-Enrichment of Yogurt to Control Hypercholesterolemia
Cholesterol is essential for normal human health, but elevations in its serum levels have led to the development of various complications, including hypercholesterolemia (HC). Cholesterol accumulation in blood circulation formsplaques on artery walls and worsens the individuals’ health. To overcome this complication, different pharmacological and non-pharmacological approaches are employed to reduce elevated blood cholesterol levels. Atorvastatin and rosuvastatin are the most commonly used drugs, but their prolonged use leads to several acute side effects. The potential benefit of ingesting yogurt on lipid profile has attracted the interest of researchers and medical professionals worldwide.
  • 80
  • 05 Mar 2024
Topic Review
Immune and Antiviral Effects of Euglena Extracts
Influenza is an acute respiratory illness caused by influenza virus infection, which is managed using vaccines and antiviral drugs. Recently, the antiviral effects of plants and foods have gained attention. Euglena is a motile unicellular alga and eukaryotic photosynthetic microorganism. It has secondary chloroplasts and is a mixotroph able to feed by photosynthesis or phagocytosis.
  • 138
  • 01 Mar 2024
Topic Review
Phenolic Compounds from Apples
Conditions in the gastrointestinal tract and microbial metabolism lead to biotransformation of parent, native phenolic compounds from apples into different chemical forms. Phenolic compounds from apples are found in the gastrointestinal tract in a variety of forms: native (flavan-3-ols, phenolic acids, flavonols, dihydrochalcones, and anthocyanins), degradation products, various metabolites, and catabolites. Native forms can show beneficial effects in the stomach and small intestine and during the beginning phase of digestion in the colon. Different products of degradation and phase II metabolites can be found in the small intestine and colon, while catabolites might be important for bioactivities in the colon.
  • 219
  • 01 Mar 2024
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