Proanthocyanidins are condensed tannins with various pharmacological properties. These phytochemicals are considered as ‘offense and defense molecules because of their human health benefits. The ...validation of their diverse health aspects, namely, antioxidant, anticancer, antidiabetic, neuroprotective, and antimicrobial has earned them repute in thermochemistry. Proanthocyanidins are oligo- or polymers of monomeric flavan-3-ols produced as an end product of flavonoid biosynthetic pathway. Agricultural wastes and food processing wastes contain immense amount of proanthocyanidins, exploitation of which can be a sustainable source of dietary supplements and functional ingredients. The current review article discusses recent developments in the health promoting properties of proanthocyanidins and the associated hurdles.
Recent trends in functional foods and supplements have demonstrated that bioactive molecules play a major therapeutic role in human disease. Nutritionists and biomedical and food scientists are ...working together to discover new bioactive molecules that have increased potency and therapeutic benefits. Marine life constitutes almost 80% of the world biota with thousands of bioactive compounds and secondary metabolites derived from marine invertebrates such as tunicates, sponges, molluscs, bryozoans, sea slugs and many other marine organisms. These bioactive molecules and secondary metabolites possess antibiotic, antiparasitic, antiviral, anti-inflammatory, antifibrotic and anticancer activities. They are also inhibitors or activators of critical enzymes and transcription factors, competitors of transporters and sequestrants that modulate various physiological pathways. The current review summaries the widely available marine-based nutraceuticals and recent research carried out for the purposes of isolation, identification and characterization of marine-derived bioactive compounds with various therapeutic potentials.
The legume Arachis hypogaea, commonly known as peanut or groundnut, is a very important food crop throughout the tropics and subtropics. Peanut is one of the most widely used legumes due to its ...nutrition and taste, and it occupies a rank of major oilseed crop in the world. It has been recognized as a functional food due to its role in a health promoting effect. Peanut oil contains a well-balanced fatty acid and antioxidant profile that provide protection against harmful substances especially free radicals. This paper gives an overview of scientific literature available on phytochemical and functional properties of peanut oil. Owing to its unique organoleptic properties associated with its cardioprotective and anti-inflammatory properties, peanut oil has found, recently, its place on the highly competitive international edible oil market.
Many natural products present in our diet, including flavonoids, can prevent the progression of cancer and other diseases. Resveratrol, a natural polyphenol present in various fruits and vegetables, ...plays an important role as a therapeutic and chemopreventive agent used in the treatment of various illnesses. It exhibits effects against different types of cancer through different pathways. It additionally exerts antidiabetic, anti-inflammatory, and anti-oxidant effects in a variety of cell types. Furthermore, the cardiovascular protective capacities of resveratrol are associated with multiple molecular targets and may lead to the development of novel therapeutic strategies for atherosclerosis, ischemia/reperfusion, metabolic syndrome, and heart failure. Accordingly, this article presents an overview of recent developments in the use of resveratrol for the prevention and treatment of different diseases along with various mechanisms. In addition, the present review summarizes the most recent literature pertaining to resveratrol as a chemotherapeutic agent against multiple diseases and provides an assessment of the potential of this natural compound as a complementary or alternative medicine.
Graphical abstract showing the structure of resveratrol.
Tomato (Solanum lycopersicum) is one of the most essential herbaceous plants that have been probed against various life sight related disorders owing to array of phytochemicals. It is important ...source of vitamin C, potassium, folic acid, and carotenoids, such as lycopene. Carotenoids are the pigments synthesized during fruit ripening and responsible for the final red color of the tomato. Consumption of tomato and tomato-based products contribute to the absorption of carotenoids and lycopenes in human serum. Lycopene is chemically acyclic carotene with 11 conjugated double bonds, normally in transconfiguration while isomerization occur in blood plasma for its better absorption. It has ability for adenosine deaminase inhibition that plays important role in the regression of tumor. Tomato also contain other active compounds, namely, neoxanthin, lutein, α-cryptoxanthin, α-carotene, β-carotene, cyclolycopene, and β-carotene 5, 6-epoxide. These components provide synergistic effect against various threats but still need further attention of the researchers. Both in vitro and in vivo studies have elucidated the potential of tomato against variety of metabolic syndromes. Latest research highlights the relationship between consuming tomato and its products with reduced risk of various maladies like obesity, hyperglycemic and hypercholesterolemic attributes, cardiovascular disorders, and cancer insurgences. Moreover, tomato and its bioactive components hold potential to become effective modules in diet-based regimens; however, integrated research and meta-analysis are still required to enhance meticulousness.
The present study was conducted to ascertain the beneficial effects of bioactive peptides on the oxidative stability and functional properties of beef nuggets. In this study, milk casein protein ...hydrolysates were extracted and incorporated into beef nuggets which were then subjected to different assessment parameters including oxidative stability, functional capability as well as microbial and physico-chemical quality tests were performed for determining the meat quality at different storage periods. The casein protein hydrolysate powder (CPH) was added at different concentrations in nuggets CPH 2%, 4%, 6% and 8%, with reference to storage period of 0, 5, 10 and 15 days at 4 °C. The results regarding total phenolic contents (TPC) and DPPH free radical scavenging assay showed a significant increased with respect to CPH powder and significantly decreased with respect to storage interval. The TVBN, TBARS and POV of the CPH powder incorporated raw beef nuggets also differed significantly within groups with storage time. Higher POV and TBARS were noticed in the CPH 8% incorporated beef nuggets. However, the raw beef nuggets that were made by the incorporation 8% CPH powder, maintained significantly lower level of TBARS at the end of the storage period in contrast with the levels of the control (CPH 0%). The results of the pH and Hunter color test also showed a significant difference with respect to different groups. The microbiological analysis of beef nuggets showed a significant decrease in the level of both the total aerobic and coliform counts and also indicated a decreasing trend in the level of contamination by these bacteria within the groups. This depicted that the casein protein hydrolysate powder (CPH) or simply, the peptide powder has the strong ability to decrease lipid oxidation and related shelf-life retarding natural processes occurring in the meat. It can also greatly enhance the functional properties of the raw meat (beef) and meat products. Thus, it is seen that the bioactive peptides (BAP's) are a key factor in improving the oxidative stability and functional properties of beef nuggets.
Sesame (Sesamum indicum L.) is a worldwide cultivated oil crop that belongs to the family Pedaliaceae. Sesame seeds possess high nutritional value, enriching fats, proteins, carbohydrates, and ...vitamins. Various phytochemical constituents are found in sesame seeds and/or oil, such as phenolic acids, flavonoids, phytosterols, tocopherols, phospholipids, and unique class of lignans such as sesamin and sesamolin, showing specific health potential to the human body (antioxidant, antimutagenic, estrogenic, anti-inflammatory, antimicrobial and hypolipidemic). Bioavailability is composed of two components: bioactivity and bioaccessibility. However, because phytochemicals are treated by the body as xenobiotics, their bioavailability is poor, and their presence in the body is temporary. Although specific methods for determining phytochemical bioavailability in sesame are being established using both in vitro and in vivo approaches, the results are still inconclusive. Several factors will impact bioavailability in the human body, including molecular structure, transport mechanisms, and food-drug interactions. To improve the bioavailability of phytochemicals in sesame and thereby enhance the bioactivities, specific methods such as the application of sesamol solid lipid nanoparticles, the application of colloidal systems, and changing the solubility of phytosterols will be discussed.
Curcumin, a yellow polyphenolic pigment from theCurcuma longaL. (turmeric) rhizome, has been used for centuries for culinary and food coloring purposes, and as an ingredient for various medicinal ...preparations, widely used in Ayurveda and Chinese medicine. In recent decades, their biological activities have been extensively studied. Thus, this review aims to offer an in-depth discussion of curcumin applications for food and biotechnological industries, and on health promotion and disease prevention, with particular emphasis on its antioxidant, anti-inflammatory, neuroprotective, anticancer, hepatoprotective, and cardioprotective effects. Bioavailability, bioefficacy and safety features, side effects, and quality parameters of curcumin are also addressed. Finally, curcumin's multidimensional applications, food attractiveness optimization, agro-industrial procedures to offset its instability and low bioavailability, health concerns, and upcoming strategies for clinical application are also covered.
Marine organisms are one of the most important sources of bioactive compounds for the food and pharmaceutical industries. Bioactive compounds can be isolated from various sources including marine ...plants, animals and microorganisms.
Marine bioactive compounds exhibit significant and biological properties contributing to their nutraceutical and pharmaceutical potential and are also considered to be safer alternatives to some existing synthetic drugs. As such, some marine bioactive compounds are currently under investigation at an advanced stage of clinical trials with a few of them already being marketed as safer drugs.
Marine bioactive compounds that have been the most extensively studied include carbohydrates, pigments, polyphenols, peptides, proteins and essential fatty acids. These compounds have rheological properties, deeming them useful in the food industry, as well as various biological functions like anti-oxidant, anti-thrombotic, anti-coagulant, anti-inflammatory, anti-proliferative, anti-hypertensive, anti-diabetic and cardio-protection activities making them attractive nutraceuticals and pharmaceutical compounds. This review summarises current research on bioactive compounds from different marine sources and brings into focus the potential use of these compounds in the food industry and in drug discovery to treat and prevent various chronic diseases.
•This review highlights latest research on bioactive compounds from different marine sources and brings into focus the potential use of these compounds in the field of drug discovery to treat and prevent various chronic diseases.•Marine bioactive compounds exhibit significant nutraceutical and pharmaceutical potential and are also considered to be safer alternatives to some existing synthetic drugs.•It reflects the potential scope and utilization of marine bioactive compounds in food and pharmaceutical industry.•It also highlights the bioactivity of marine bioactives, standard methods, mode of action and mechanism involved to prevent and cure different disease.
The production and consumption of coffee are increasing despite the roadblocks to its agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of coffee is the only ...reason for this rising production and consumption. Coffee quality is a multifaceted trait and is inevitably influenced by the way it is successively processed after harvesting. Reportedly, 60% of the quality attributes of coffee are governed by postharvest processing. The current review elaborates and establishes for the first time the relationship between different methods of postharvest processing of coffee and its varying organoleptic and sensory quality attributes. In view of the proven significance of each processing step, this review has been subdivided into three sections, secondary processing, primary processing, and postprocessing variables. Secondary processing addresses the immediate processing steps on the farm after harvest and storage before roasting. The primary processing section adheres specifically to roasting, grinding and brewing/extraction, topics which have been technically addressed more than any others in the literature and by industry. The postprocessing attribute section deals generally with interaction of the consumer with products of different visual appearance. Finally, there are still some bottlenecks which need to be addressed, not only to completely understand the relationship of varying postharvest processing methods with varying in‐cup quality attributes, but also to devise the next generation of coffee processing technologies.
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