The exploration of the use of natural herbals drug, especially plant parts, is a major area of focus. Medicinal plants are being increasingly used to manage a wide numerous ailment. Tetrapleura ...tetraptera and Ricinodendron heudelotii are known among medicinal plants having beneficial effects due to their several biological activities. The fruits and seeds of these plants are mostly used in many parts of Africa as spice for flavoring soup and making stews. This update review focused on the phytochemical characterization, traditional used, nutritional values and biological activities of these species. Both are known to possess macro-and micro-nutrients. They are rich in majority to the phytochemical’s compounds including polyphenols, flavonoids, tannins, reducing sugar, saponins and alkaloids etc. Their activities have been reported positive by several authors for both alcoholic and aqueous extractions. The plants exhibited appreciable antioxidant, anti-inflammatory and good antimicrobial activities against the test microorganisms justifying their broad-spectrum use. The hypolipidaemian, hypocholesterolaemian and hypoglycaemic properties have been proven to be efficacy especially for the plant Tetrapleura tetraptera and much practice remains to be done with Ricinodendron heudelotii. The confirmation of these biological activities is related to the high content of bioactive molecules conferring beneficial properties to plants.
The study was aimed at assessing the nutritional and medicinal properties of nutmeg, a seed of Myristica fragrans Houtt. Locally sourced nutmeg in Ado-Ekiti, Nigeria, were analysed for their ...proximate, minerals, vitamins, phytochemicals and bioactive molecules contents. GC–MS analysis of the essential oil was carried out and drug properties of the identified bioactive molecules were screened computationally, using online Osiris server. The methanolic and ethanolic extracts of nutmeg were screened for their antibacterial activities. Results: The nutmeg samples were found to have high contents of fat (26.7%), protein (18.7%), carbohydrate (28.9%), energy (3938.3 Kcal/Kg) and fibre (9.4%); rich in Ca²⁺, K+, Po₄3⁻, Mg²⁺, Fe²⁺ and ascorbic acid; with low levels of Zn2+, thiamine, niacin and riboflavin. The phytochemical analysis indicated high levels of alkaloids, phytates, tannins, oxalates, flavonoids, terpernoids, antioxidant, with low protease inhibitor, and no detectable cyanogenic glycosides. The GC–MS analysis of the essential oil gave a chromatogram with 33 peaks, and the identified molecules including gamma-Terpinene, Isoborneol, Safrole, Geraniol, (+)-4-Carene, Myristicin and Guaiol among others, and some of these molecules are having excellent drug properties. The multi-drug resistant clinical bacterial isolates and the reference bacteria used in this study were all susceptible to both methanolic and ethanolic extracts of nutmeg, with the methanolic extract showing more significant antibacterial profiles. The present study demonstrated nutmeg as having high nutritional and antibacterial values, with rich content of bioactive molecules that could serve as sources of new therapeutics against drug resistant bacterial infections.
Nutritional Aspects of Vegetable Oils: Refined or Unrefined? Hashempour‐Baltork, Fataneh; Farshi, Parastou; Alizadeh, Adel Mirza ...
European journal of lipid science and technology,
December 2022, 2022-12-00, 20221201, Volume:
124, Issue:
12
Journal Article
Peer reviewed
Nowadays, increase in a health‐conscious population, interest in the nutritional properties and bioactive components of foods has also increased. Vegetable oils can be consumed in both virgin and ...refined forms, but there is a growing interest in the consumption of virgin oils as functional foods. Refining includes the elimination of unwanted components while maintaining essential elements. However, due to severe conditions such as high temperatures and harsh chemicals of the refining process, removal of desirable components and formation of unwanted components are sometimes unavoidable, which can cause serious health issues. The aim of this work is to provide an overview of nutritional and health aspects of refined and unrefined vegetable oils. Their role in causing several diseases and health issues, such as cardiovascular diseases, obesity, liver disorders, renal disorders, inflammation, diabetes, cancer, osteoporosis, neurodegenerative disorders, allergies, and edema are investigated. Moreover, it is known that virgin oils have beneficial effects on gut microbiota which affect the nervous system and body health, as well as regulating inflammatory and metabolic changes; thus, including virgin oils in the diet is highly suggested. This review is a comprehensive collection of reports on the impact of refining on the nutritional and health effects of vegetable oils.
Virgin vegetable oils contain high amount of phenolic compounds, phytosterols, carotene, tocols, and squalene and have beneficial effects on several diseases and health issues, such as cardiovascular diseases, obesity, liver disorders, renal disorders, inflammation, diabetes, cancer, osteoporosis, neurodegenerative disorders, allergies, edema, gut microbiota, regulating inflammatory and metabolic changes. Thus, including virgin vegetable oils in the diet is highly suggested.
•The plant-based yoghurt was developed using soymilk and banana powder.•The proximate composition, physicochemical properties, and rheology of soy yoghurt were studied.•Adding banana powder enhanced ...the nutritional value of the soy yogurt.•The inclusion of banana powder altered the viscosity and flow behaviour of soy yoghurt.•The flow behaviour of soy yoghurt exhibited a non-Newtonian fluid behaviour with a shear-thinning profile.
The study investigates the impact of banana powder on the proximate composition, physicochemical, and rheological properties of soy yoghurt. The fermentation kinetics of soy yoghurt were assessed by monitoring the pH, which changed from 6.8 to 4.4 after 12 h. Matured banana fruits, ripened to stages 5 and 6 were used to enrich the soy yoghurt. The enriched soy yoghurt was stored at 4 °C for 28 days, during which its physicochemical and rheological properties were examined. The proximate composition and physicochemical properties of soy yoghurt were measured using standard methods. The proximate compositions showed significant differences (p < 0.05) among banana powder, soy yoghurt, and enriched soy yoghurt blends. Protein, fat, fibre, and ash contents in banana powder from stage 6 were significantly higher (p < 0.05) compared to those of stage 5. Moisture and fat contents decreased by 15 % to 19 % and 10 % to 12 %, respectively, when banana powder from stages 5 and 6 were added to soy yoghurt. The inclusion of banana powder into soy yoghurt led to a significant increase in protein, fibre, ash, and carbohydrate contents. Additionally, the total soluble solids (TSS) of enriched soy yoghurt significantly increased (p < 0.05) from 6 to 18 °Brix as the amount of banana powder increased and then decreased during storage. The pH values of soy yoghurt initially remained stable between 4.40 and 4.42 before gradually decreasing during 7 days of storage. The apparent viscosity increased as the amount of banana powder increased, indicating non-Newtonian fluid behaviour characterised by a shear-thinning property, as evidenced by n < 1. The study highlights the potential of banana powder to enhance the nutritional and rheological properties of soy yoghurt, thereby contributing to the development of plant-based dairy alternatives.
Plants represent a significant part of the human diet. Humans have utilized every part of plants for survival, and seeds are no exception. Seeds offer high protein, unsaturated fats, fibre, essential ...vitamins, and minerals for various food applications. They are also a promising reservoir of bioactive compounds, where various phytochemicals, such as polyphenolic compounds, capable of maintaining and improving well-being, are present in abundant quantities. Plants from Malvaceae and Cannabaceae families are known for their fibre-rich stems that benefit humankind by serving numerous purposes. For many centuries they have been exploited extensively for various commercial and industrial uses. Their seeds, which are often regarded as a by-product of fibre processing, have been scientifically discovered to have an essential role in combating hypercholesterolemia, diabetes, cancer, and oxidative stress. Maximizing the use of these agricultural wastes can be a promising approach to creating a more sustainable world, in accordance with the concept of Sustainable Development Goals (SDGs).
Background: Foods not only aim to satisfy hunger and provide for essential nutritional needs, but they also improve the consumers' general health and prevent diseases related to nutrition. Nowadays, ...functional foods have seen rapid growth in the market driven by technological innovation and new product development. Our recent study produced a novel processed cheese using vegetables mixture that had a highly physicochemical composition and rheological and sensory characteristics.Methods: This study was conducted to improve the nutritional and functional qualities of processed cheese using several vegetables (flavored-processed cheese, FPC) (mushrooms, dill, leeks, parsley, celery, green peas, green beans, squash, potatoes, and carrots) with ratios of 2.5, 5, 7.5, and 10%.Results: Our data on nutritional values for FPC samples contain extra micro and macro-nutrient components, such as vitamins, minerals, antioxidants, amino acids, and unsaturated fatty acids, compared to the control cheese. Adding the vegetable mixture was accepted by the consumers and can contribute to the production and development of a new and safe type of processed cheese that has an excellent nutritional value, functional properties, and overall acceptability. Ratios of 5% and 7.5% were observed as the best samples.Conclusion: We recommend that vegetables should be used as a natural food additive for technological purposes. These are necessary sources of human health-promotion by nutritional and functional food properties of various dairy products.Keywords: Processed cheese, vegetables, nutritional values, amino acids, fatty acids, minerals, vitamins, and antioxidants
Several works have been dedicated to the study of the composition of camel milk around the world. In this review, camel milk basic nutrients (protein, fat, lactose, minerals, and vitamin) have been ...reviewed. Many researchers stated that camel milk has several therapeutic properties due to its particular composition, especially its low cholesterol content and high content of vitamin C. It contains higher percentage of total salts, calcium, protective proteins, and some of the oligoelements, such as iron, copper, and zinc. This extraordinary and unique composition of camel milk makes it an excellent food for populations who live in regions (arid and semi-arid) where plants (fruits and vegetable) are uncommon. This scientific insight into the gross composition of camel milk could encourage consumers to incorporate this food into their diet and encourages dairy industry operators to consider the possible transformation of camel milk and its use as an ingredient in food.
Insects are an alternative source of human and animal food that not only have nutritional characteristics and important bioactive compounds, but also can help reduce the impact of chronic ...non-communicable diseases; thus, derivatives from insects are a great contribution to the food and pharmaceutical industry. The aim of the present work was to highlight the chemical composition, main bioactive compounds, and anti-nutritional factors present in some insects and their applications as raw materials in the food and pharmaceutical industry through the analysis of different studies. Results indicated that entomophagy was included in the diet of many regions in the world and that it is going to become a significant component in the food industry. It was also found that bioactive compounds with potential functional properties within the chemical composition of insects such as an appropriate digestibility between 54 % and 86 %, peptides between 35 % and 77 % and other nutrients such as proteins and carbohydrates that can be a great contribution to nutrition and reduce the risk of chronic non-communicable diseases. Global agencies are of the opinion that edible insects are the viable option to over the food scarcity. However, use of food matrices from insects raises safety issues, such as anti-nutritional factors allergenicity and capacity to harbor toxins such as oxalates, tannins, alkaloids, phytates and saponins or pathogens and heavy metal. Insights presented in this work are useful to insect business (such as farmers, producers of edible insect products and consultants), researchers, and policy makers. Such insights can be an initiative for insect food companies in many ways, such as to forge collaborations with different bodies (researchers, peoples, government), improve perception of insect consumption, promote market acceptance, identify new and native edible insect species, make ecologically sustainable insect food companies, produce nutritious and delicious insect-based foods, etc.
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