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Keihanian F, Moohebati M, Saeidinia A, Mohajeri SA. Iranian traditional medicinal plants for management of chronic heart failure: A review. Medicine (Baltimore) 2023; 102:e33636. [PMID: 37171363 PMCID: PMC10174410 DOI: 10.1097/md.0000000000033636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 05/13/2023] Open
Abstract
Chronic heart failure is a public health problem with a high prevalence worldwide and an important topic in clinical cardiology. Despite of advances in the drug treatment strategy for heart failure, the number of deaths from this condition continues to rise. It will be a renewed focus on preventing heart failure using proven and perhaps novel drugs. Management will also focus on comorbid conditions that may influence the progression of the disease. Traditional medicine has a potential to introduce different approaches for treatment of some disorders. We here reviewed top medicinal plants, according to traditional medicine to experimental studies, and their potency for the treatment of chronic heart failure based on the evidence of their functions.
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Affiliation(s)
- Faeze Keihanian
- Pharmaceutical Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran
- Cardiovascular Department, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Mohsen Moohebati
- Cardiovascular Department, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Amin Saeidinia
- Pharmaceutical Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran
- Pediatric Department, Akbar Hospital, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Seyed Ahmad Mohajeri
- Pharmaceutical Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran
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Birla M, Choudhary C, Singh G, Gupta S, Bhawana, Vavilala P. The Advent of Nutrigenomics: A Narrative Review with an Emphasis on Psychological Disorders. Prev Nutr Food Sci 2022; 27:150-164. [PMID: 35919568 PMCID: PMC9309077 DOI: 10.3746/pnf.2022.27.2.150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 05/06/2022] [Accepted: 05/26/2022] [Indexed: 11/06/2022] Open
Abstract
A new research field is emerging that combines nutrition and genetics at the molecular level, namely nutrigenomics. Several aspects of nutrigenomics are examined in this review, with a particular focus on psychological disorders. The origin of this field in the 20th century and its modern developments have been investigated. Various studies have reported the impact of genetic factors and diet on various chronic disorders, elucidating how the deficiency of several macronutrients results in significant ailments, including diabetes, cancer, cardiovascular disorders, and others. Furthermore, the application of nutrigenomics to diet and its impact on the global disease rate and quality of life have been discussed. The relationship between diet and gene expression can facilitate the classification of diet-gene interactions and the diagnosis of polymorphisms and anomalies. Numerous databases and research tools for the study of nutrigenomics are essential to the medical application of this field. The nutrition-gene interrelationships can be utilized to study brain development, impairment, and diseases, which could be a significant medical breakthrough. It has also been observed that psychological conditions are exacerbated by the interaction between gut microbes and the prevalence of malnutrition. This article focuses on the impact of nutrition on genes involved in various psychological disorders and the potential application of nutrigenomics as a revolutionary treatment method.
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Affiliation(s)
- Meghna Birla
- Shaheed Rajguru College of Applied Sciences for Women, University of Delhi, New Delhi 110096, India
| | - Chanchal Choudhary
- Shaheed Rajguru College of Applied Sciences for Women, University of Delhi, New Delhi 110096, India
| | - Garima Singh
- Shaheed Rajguru College of Applied Sciences for Women, University of Delhi, New Delhi 110096, India
| | - Salvi Gupta
- Shaheed Rajguru College of Applied Sciences for Women, University of Delhi, New Delhi 110096, India
| | - Bhawana
- Shaheed Rajguru College of Applied Sciences for Women, University of Delhi, New Delhi 110096, India
| | - Pratyusha Vavilala
- Shaheed Rajguru College of Applied Sciences for Women, University of Delhi, New Delhi 110096, India
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Galali Y, Rees G, Kuri V. Study the influence of waxy wheat flour, inulin and guar gum on quality and microstructure of Pita and Tandoori breads: response surface methodology aids functional food development. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1372-1383. [PMID: 35250062 PMCID: PMC8882535 DOI: 10.1007/s13197-021-05147-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/03/2020] [Accepted: 05/26/2021] [Indexed: 10/21/2022]
Abstract
A diet high in dietary fibre (DF) is thought to help reduce cholesterol levels, may control blood glucose levels and reduces gut transit time. However, people often fail to consume the recommended quantity of DF. The aim of this study was to supplement two types of bread with some novel functional food ingredients; waxy wheat flour (WF), inulin (IN) and guar gum (GG) to develop products rich in DF. Response surface methodology (RSM) was employed to study the effect of DF on two different breads. Breads were assessed using Cryo-SEM for its microstructure pattern, and physical attributes (pita; springiness, chewiness and hardness, Tandoori; hardness and elasticity). The results showed that, for pita bread, the outcome showed that IN and GG alone significantly increased hardness and chewiness and decreased springiness. WF addition only decreased springiness. GG linearly increased pita height and volume, but it quadratically increased weight loss. Moreover, IN increased volume and height in a quadratic way. Regarding Tandoori bread, IN reduced bread toughness, but showed no effect on extensibility. WF alone increased volume and diameter. The microstructure also showed that the novel ingredients modified starch gelatinisation and gluten-starch matrix in both pita and Tandoori breads differently. Therefore, the influence of the three functional ingredients alone and in combinations influenced quality parameters dissimilarly.
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Turner-McGrievy GM, Wilson MJ, Bailey S, Bernhart JA, Wilcox S, Frongillo EA, Murphy EA, Hutto B. Effective recruitment strategies for African-American men and women: the Nutritious Eating with Soul study. HEALTH EDUCATION RESEARCH 2021; 36:206-211. [PMID: 33582788 PMCID: PMC8041456 DOI: 10.1093/her/cyab003] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Accepted: 01/08/2021] [Indexed: 06/12/2023]
Abstract
Previous studies have found it challenging to recruit African-American (AA) participants into health education research studies. The goal of this article is to describe the recruitment methods used for the Nutritious Eating with Soul (NEW Soul) study, a 2-year randomized behavioral health education intervention, conducted in two cohorts, with emphasis on methods used for reaching men. Participants indicated how they learned about the study on an online screening questionnaire from a list of the recruitment strategies we employed. Due to limited recruitment of men in Cohort 1, recruitment strategies for Cohort 2 focused on reaching men. Across the two cohorts, a total of 568 (23% men) participants completed the online screener and 159 (21% men) completed all baseline assessments and enrolled in the study. The most effective methods for completing screening questionnaires were radio ads, referrals from friends and family, TV interviews, social media posts and community events. Men were primarily recruited via radio ads, whereas women were more often recruited through TV and social media. Radio was an effective way to recruit AA adults into nutrition interventions, particularly men. In addition, low-cost methods, such as personal referrals, social media posts and community events were also effective strategies.
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Affiliation(s)
- Gabrielle M Turner-McGrievy
- Department of Health Promotion, Education, and Behavior, Arnold School of Public Health, University of South Carolina, 915 Greene Street, Columbia, SC 29208, USA
| | - Mary J Wilson
- Prevention Research Center, Arnold School of Public Health, University of South Carolina, 921 Assembly Street, Columbia, SC 29208, USA
- Department of Health Services, Policy, and Management, Arnold School of Public Health, University of South Carolina, 915 Greene Street, Columbia, SC 29208, USA
| | - Shiba Bailey
- Prevention Research Center, Arnold School of Public Health, University of South Carolina, 921 Assembly Street, Columbia, SC 29208, USA
- Department of Health Services, Policy, and Management, Arnold School of Public Health, University of South Carolina, 915 Greene Street, Columbia, SC 29208, USA
| | - John A Bernhart
- Department of Health Promotion, Education, and Behavior, Arnold School of Public Health, University of South Carolina, 915 Greene Street, Columbia, SC 29208, USA
- Prevention Research Center, Arnold School of Public Health, University of South Carolina, 921 Assembly Street, Columbia, SC 29208, USA
| | - Sara Wilcox
- Prevention Research Center, Arnold School of Public Health, University of South Carolina, 921 Assembly Street, Columbia, SC 29208, USA
- Department of Exercise Science, Arnold School of Public Health, University of South Carolina, 921 Assembly Street, Columbia, SC 29208, USA
| | - Edward A Frongillo
- Department of Health Promotion, Education, and Behavior, Arnold School of Public Health, University of South Carolina, 915 Greene Street, Columbia, SC 29208, USA
| | - E Angela Murphy
- Department of Pathology, Microbiology and Immunology, School of Medicine, University of South Carolina, 6439 Garners Ferry Rd, Columbia, SC 29209, USA
| | - Brent Hutto
- Prevention Research Center, Arnold School of Public Health, University of South Carolina, 921 Assembly Street, Columbia, SC 29208, USA
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Liang JL, Yeow CC, Teo KC, Gnanaraj C, Chang YP. Valorizing cabbage ( Brassica oleracea L. var. capitata) and capsicum ( Capsicum annuum L.) wastes: in vitro health-promoting activities. Journal of Food Science and Technology 2019; 56:4696-4704. [PMID: 31686701 DOI: 10.1007/s13197-019-03912-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/18/2019] [Accepted: 07/02/2019] [Indexed: 01/24/2023]
Abstract
The capsicum seed core and cabbage outer leaves are common wastes generated in the vegetable processing industry. We explored the in vitro health-promoting activity of these waste products for valorization. Freeze-dried and pulverized cabbage wastes had a high bile acid binding capacity and the capsicum wastes inhibited glucose dialysis more effectively. Methanolic extracts prepared with conventional solvent extraction and ultrasound-assisted extraction were analyzed to determine their 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, in vitro α-amylase inhibitory, in vitro lipase inhibitory, and prebiotic activity. Crude extracts of cabbage and capsicum wastes were screened using GC-MS analysis. The cabbage waste extracts showed high antioxidant activities but did not inhibit α-amylase. The capsicum waste extracts inhibited both lipase and α-amylase activities and supported the growth of the probiotic bacterium, Lactobacilli brevis. Volatile compounds of the vegetables consisted mainly of phenols and fatty acid esters. In all assays except the α-amylase inhibition assay, the extracts prepared with ultrasound-assisted solvent extraction showed higher activity than those prepared using the conventional method. The capsicum seed core and cabbage outer leaves are potential sources of phytochemicals and antioxidant fibers. Capsicum waste extract supported probiotic bacterial growth without a lag phase. These waste products may be processed into high-value functional ingredients.
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Affiliation(s)
- Jia Lun Liang
- 1Department of Biomedical Science, Faculty of Science, Universiti Tunku Abdul Rahman, Jalan Universiti, Bandar Barat, 31900 Kampar, Perak Malaysia
| | - Chean Chean Yeow
- 1Department of Biomedical Science, Faculty of Science, Universiti Tunku Abdul Rahman, Jalan Universiti, Bandar Barat, 31900 Kampar, Perak Malaysia
| | - Kah Cheng Teo
- 1Department of Biomedical Science, Faculty of Science, Universiti Tunku Abdul Rahman, Jalan Universiti, Bandar Barat, 31900 Kampar, Perak Malaysia
| | - Charles Gnanaraj
- 2Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, Jalan Universiti, Bandar Barat, 31900 Kampar, Perak Malaysia
| | - Ying Ping Chang
- 2Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, Jalan Universiti, Bandar Barat, 31900 Kampar, Perak Malaysia
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Ciudad-Mulero M, Fernández-Ruiz V, Matallana-González MC, Morales P. Dietary fiber sources and human benefits: The case study of cereal and pseudocereals. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 90:83-134. [PMID: 31445601 DOI: 10.1016/bs.afnr.2019.02.002] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Dietary fiber (DF) includes the remnants of the edible part of plants and analogous carbohydrates that are resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the human large intestine. DF can be classified into two main groups according to its solubility, namely insoluble dietary fiber (IDF) that mainly consists on cell wall components, including cellulose, some hemicelluloses, lignin and resistant starch, and soluble dietary fiber (SDF) that consists of non-cellulosic polysaccharides as non-digestible oligosaccharides, arabinoxylans (AX), β-glucans, some hemicelluloses, pectins, gums, mucilages and inulin. The intake of DF is associated with health benefits. IDF can contribute to the normal function of the intestinal tract and it has an important role in the prevention of colonic diverticulosis and constipation. SDF is extensively fermented by gut microbiota and it is associated with carbohydrate and lipid metabolism, with important health benefits due to its hypocholesterolemic properties. Due to these nutritional and health properties, DF is widely used as functional ingredients in food industry, being whole grain cereals, pulses, fruits and vegetables the main sources of DF. Also some synthetic sources are employed, namely polydextrose, hydroxypropyl methylcellulose or cyclodextrins. The DF content of cereals varies depending on cultivars, their botanical components (pericarp, emdosperm and germ) and the processing conditions they have undergone (baking, extrusion, etc.). In cereal grains, AX are the predominant non-cellulose DF polysaccharides followed by cellulose and β-glucans, while in pseudocereals, pectins are quantitatively predominant.
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Affiliation(s)
- María Ciudad-Mulero
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Madrid, Spain
| | - Virginia Fernández-Ruiz
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Madrid, Spain
| | - Mª Cruz Matallana-González
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Madrid, Spain
| | - Patricia Morales
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Madrid, Spain.
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Saeidinia A, Keihanian F, Butler AE, Bagheri RK, Atkin SL, Sahebkar A. Curcumin in heart failure: A choice for complementary therapy? Pharmacol Res 2018; 131:112-119. [PMID: 29550354 DOI: 10.1016/j.phrs.2018.03.009] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/01/2018] [Revised: 03/12/2018] [Accepted: 03/13/2018] [Indexed: 02/07/2023]
Abstract
Heart failure is a major public health concern and one of the most common reasons for a cardiac hospital admission. Heart failure may be classified as having a reduced or preserved ejection fraction and its severity is based on the symptom score. Given the aging population, it is predicted that admissions with heart failure will increase. Whilst pharmacological therapy has improved the associated morbidity and mortality, there is a need for additional therapies to improve the clinical outcome as the death rate remains high. Curcumin is a natural product derived from turmeric that appears to have cardiovascular benefit through a number of mechanisms. In this review, we have assessed the mechanisms by which curcumin may exert its effects in different models of heart failure and show that it has promise as a complementary treatment in heart failure.
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Affiliation(s)
- Amin Saeidinia
- Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Faeze Keihanian
- Cardiology Department, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Alexandra E Butler
- Life Sciences Research Division, Anti-Doping Laboratory Qatar, Sports City Road, Doha, Qatar
| | - Ramin Khameneh Bagheri
- Cardiology Department, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | | | - Amirhossein Sahebkar
- Neurogenic Inflammation Research Center, Mashhad University of Medical Sciences, Mashhad, Iran; Biotechnology Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran; School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran.
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Adegbola P, Aderibigbe I, Hammed W, Omotayo T. Antioxidant and anti-inflammatory medicinal plants have potential role in the treatment of cardiovascular disease: a review. AMERICAN JOURNAL OF CARDIOVASCULAR DISEASE 2017; 7:19-32. [PMID: 28533927 PMCID: PMC5435602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Received: 01/05/2017] [Accepted: 03/20/2017] [Indexed: 06/07/2023]
Abstract
Cardiovascular disease is a compound name for clusters of disorders afflicting the heart and blood vessels; it is assuming an increasing role as a major cause of morbidity and mortality. Unhealthy practices such as smoking, high intake of saturated fat and cholesterol, diabetes and physical inactivity are predisposing factors. The risk factors cause alteration in vascular integrity, compromised membrane integrity, increase free radical generation and reduced endogenous antioxidant system resulting in oxidative stress. Substance with ability to maintain vascular integrity, prevent, or reduce radical formation are able to treat cardiovascular disease. Conventional drugs in use to this effect are with side effect and as alternative, medicinal plants are increasingly gaining acceptance from the public and medical professionals. Reports have shown that bioactive compounds in plants with antioxidant, anti-inflammatory, ability to protect vascular endothelium, prevent lipid oxidation, and augment endogenous antioxidant system are cardioprotective. Phenolics and flavonoids in medicinal plants have been widely reported to play these major roles. This study reviewed the role of bioactive compounds in medicinal plants using a wide range database search.
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Affiliation(s)
- Peter Adegbola
- Department of Biochemistry, Faculty of Basic Medical Sciences, Ladoke Akintola University of TechnologyOgbomoso, Oyo State Nigeria
| | - Ifewumi Aderibigbe
- Department of Biochemistry, Faculty of Basic Medical Sciences, Ladoke Akintola University of TechnologyOgbomoso, Oyo State Nigeria
| | - Wasiu Hammed
- Department of Biochemistry, Faculty of Basic Medical Sciences, University of IbadanOyo State Nigeria
| | - Tolulope Omotayo
- Department of Biochemistry, Faculty of Basic Medical Sciences, Ladoke Akintola University of TechnologyOgbomoso, Oyo State Nigeria
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9
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Development of thermally processed bioactive pea protein gels: Evaluation of mechanical and antioxidant properties. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2016.10.013] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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10
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De Gregori M, Muscoli C, Schatman ME, Stallone T, Intelligente F, Rondanelli M, Franceschi F, Arranz LI, Lorente-Cebrián S, Salamone M, Ilari S, Belfer I, Allegri M. Combining pain therapy with lifestyle: the role of personalized nutrition and nutritional supplements according to the SIMPAR Feed Your Destiny approach. J Pain Res 2016; 9:1179-1189. [PMID: 27994480 PMCID: PMC5153285 DOI: 10.2147/jpr.s115068] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Recently, attention to the lifestyle of patients has been rapidly increasing in the field of pain therapy, particularly with regard to the role of nutrition in pain development and its management. In this review, we summarize the latest findings on the role of nutrition and nutraceuticals, microbiome, obesity, soy, omega-3 fatty acids, and curcumin supplementation as key elements in modulating the efficacy of analgesic treatments, including opioids. These main topics were addressed during the first edition of the Study In Multidisciplinary Pain Research workshop: “FYD (Feed Your Destiny): Fighting Pain”, held on April 7, 2016, in Rome, Italy, which was sponsored by a grant from the Italian Ministry of Instruction on “Nutraceuticals and Innovative Pharmacology”. The take-home message of this workshop was the recognition that patients with chronic pain should undergo nutritional assessment and counseling, which should be initiated at the onset of treatment. Some foods and supplements used in personalized treatment will likely improve clinical outcomes of analgesic therapy and result in considerable improvement of patient compliance and quality of life. From our current perspective, the potential benefit of including nutrition in personalizing pain medicine is formidable and highly promising.
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Affiliation(s)
- Manuela De Gregori
- Pain Therapy Service, Fondazione IRCCS Policlinico San Matteo, Pavia, Italy; Study in Multidisciplinary Pain Research Group; Young Against Pain Group, Parma, Italy
| | - Carolina Muscoli
- Study in Multidisciplinary Pain Research Group; Department of Health Sciences, Institute of Research for Food Safety and Health, University "Magna Graecia" of Catanzaro, Parma, Italy; IRCCS San Raffaele Pisana, Roccelletta di Borgia, Catanzaro, Italy
| | - Michael E Schatman
- Study in Multidisciplinary Pain Research Group; US Pain Foundation, Bellevue, WA, USA
| | | | - Fabio Intelligente
- Study in Multidisciplinary Pain Research Group; Chronic Pain Service Anestesia Day-Surgery, IRCCS Humanitas Research Hospital, Rozzano
| | - Mariangela Rondanelli
- Study in Multidisciplinary Pain Research Group; Department of Public Health, Section of Human Nutrition and Dietetics, Azienda di Servizi alla Persona di Pavia, University of Pavia, Pavia
| | - Francesco Franceschi
- Study in Multidisciplinary Pain Research Group; Institute of Internal Medicine, Catholic University of Rome, Rome, Italy
| | - Laura Isabel Arranz
- Study in Multidisciplinary Pain Research Group; Department of Nutrition, Food Sciences and Gastronomy, University of Barcelona, Barcelona
| | - Silvia Lorente-Cebrián
- Study in Multidisciplinary Pain Research Group; Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, University of Navarra, Pamplona, Spain
| | - Maurizio Salamone
- Study in Multidisciplinary Pain Research Group; Metagenics Italia srl, Milano; Italian Lifestyle Medicine Association, Bari, Italy
| | - Sara Ilari
- Study in Multidisciplinary Pain Research Group; IRCCS San Raffaele Pisana, Roccelletta di Borgia, Catanzaro, Italy
| | - Inna Belfer
- Study in Multidisciplinary Pain Research Group; Faculty of Dentistry, McGill University, Montreal, QC, Canada
| | - Massimo Allegri
- Study in Multidisciplinary Pain Research Group; Department of Surgical Sciences, University of Parma; Anesthesia, Intensive Care and Pain Therapy Service, Azienda Ospedaliero, Universitaria of Parma, Parma, Italy
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11
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Zhao D. Challenges associated with elucidating the mechanisms of the hypocholesterolaemic activity of saponins. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.02.023] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
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McClements DJ. Nanoscale Nutrient Delivery Systems for Food Applications: Improving Bioactive Dispersibility, Stability, and Bioavailability. J Food Sci 2015; 80:N1602-11. [PMID: 26073042 DOI: 10.1111/1750-3841.12919] [Citation(s) in RCA: 171] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2015] [Accepted: 04/13/2015] [Indexed: 01/20/2023]
Abstract
UNLABELLED There has been a surge of interest in the development of nanoscale systems for the encapsulation, protection, and delivery of lipophilic nutrients, vitamins, and nutraceuticals. This review article highlights the challenges associated with incorporating these lipophilic bioactive components into foods, and then discusses potential nanoscale delivery systems that can be used to overcome these challenges. In particular, the desirable characteristics required for any nanoscale delivery system are presented, as well as methods of fabricating them and of characterizing them. An overview of different delivery systems is given, such as microemulsions, nanoemulsions, emulsions, microgels, and biopolymer nanoparticles, and their potential applications are discussed. Nanoscale delivery systems have considerable potential within the food industry, but they must be carefully formulated to ensure that they are safe, economically viable, and effective. PRACTICAL APPLICATION Nanoscale delivery systems have numerous potential applications in the food industry for encapsulating, protecting, and releasing bioactive agents, such as nutraceuticals and vitamins. This review article highlights methods for designing, fabricating, characterizing, and utilizing edible nanoparticles from a variety of different food-grade ingredients.
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Affiliation(s)
- David Julian McClements
- Dept. of Food Science, Univ. of Massachusetts, Amherst, MA, 01003, U.S.A.,Dept. of Biochemistry, Faculty of Science, King Abdulaziz Univ, Jeddah, 21589, Saudi Arabia
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14
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Jiang S, Ma Y, Yan D. Antioxidant and antimicrobial properties of water soluble polysaccharide from Arachis hypogaea seeds. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:2839-44. [PMID: 25328235 PMCID: PMC4190254 DOI: 10.1007/s13197-012-0786-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/14/2012] [Accepted: 07/22/2012] [Indexed: 11/29/2022]
Abstract
The water soluble crude polysaccharide (AHP) was obtained from the aqueous extracts of the Arachis hypogaea seeds through hot water extraction followed by ethanol precipitation. Antioxidant activities and inhibitory activities against the bacteria of AHP were investigated. AHP at 2 mg/mL was found to inhibit the formation of superoxide anion (55.33 %) and hydroxyl radicals (30.85 %), to scavenge the DPPH radical (57.43 %) and to chelate iron ion (27.83 %) in in vitro systems. AHP also exhibited the antibacterial activities. AHP at 12.5 mg/mL could inhibit the growth of the Gram-positive bacteria, implying that the Gram-positive bacteria were more sensitive to AHP than the Gram-negative bacteria. Polysaccharide with antioxidant and antibacterial activities in the "Chang Sheng Guo" further increased the nutritive values of peanuts as well as the natural health product potential.
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Affiliation(s)
- Shengjuan Jiang
- College of Life Science, Anhui Science and Technology University, Fengyang, Anhui 233100 China
| | - Yuhan Ma
- College of Life Science, Anhui Science and Technology University, Fengyang, Anhui 233100 China
| | - Dazhuang Yan
- College of Life Science, Anhui Science and Technology University, Fengyang, Anhui 233100 China
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15
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Conjugated linolenic acid nanoparticles inhibit hypercholesterolemia induced by feeding a high-fat diet in male albino rats. Journal of Food Science and Technology 2013. [DOI: 10.1007/s13197-013-0974-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making. Journal of Food Science and Technology 2012; 51:2331-43. [PMID: 25328173 DOI: 10.1007/s13197-012-0780-2] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/10/2012] [Accepted: 07/16/2012] [Indexed: 10/28/2022]
Abstract
Sunflower meal protein isolate (SMPI) is a promising food additive in different matrices. However, the uses of SMPI are limited because of the presence of antinutritional compounds like polyphenolic substances. Chlorogenic and caffeic acids are the dominants polyphenolics in the SMPI. These substances cause significant changes of the colour of the meal, proteins and food matrices during their extraction and use as food additives. Moreover, these substances lower the nutritional value of the end product due to their interaction with some amino acids such as lysine and methionine. Thus, the removal of these substances is important to enable the use of the SMPI and meal in general in a greater extent in food applications and replacing more expensive protein sources such as soy proteins. The aim of this work was to study the production of functional bread by supplementing wheat flour with sunflower meal protein isolate (SMPI). SMPI with low content of chlorogenic and caffeic acid was usefully produced following alkaline extraction and purification with succinic acid. Purified SMPI showed well balanced amino acid profile and was characterized by high water and fat absorption capacities. It was incorporated to dough formula at 8-12 % of the total wheat flour. The results showed that production of bread supplemented with SMPI was technologically feasible. The supplemented bread had high mass volume and nutritional quality compared to the control bread. The optimal SMPI to incorporate into dough formula without significant alteration of the final bread colour was established at 10 %. This study will be helpful to find economic ways to enhance the nutritional quality of wheat bread and to improve the profitability of sunflower meal residue.
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Neeha VS, Kinth P. Nutrigenomics research: a review. Journal of Food Science and Technology 2012; 50:415-28. [PMID: 24425937 DOI: 10.1007/s13197-012-0775-z] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/29/2012] [Accepted: 07/02/2012] [Indexed: 12/28/2022]
Abstract
The excitement about nutrigenomics comes from a growing awareness of the potential for modifications of food or diet to support health and reduce the risk of diet-related diseases. It is an emerging field that tends to unfold the role of nutrition on gene expression which brings together the science of bioinformatics, nutrition, molecular biology, genomics, epidemiology, and molecular medicine. The present review focuses on nutrigenomics research and to find out India's status with respect to other countries. It covers the general overview of nutrigenomics, its associated diseases, and the role of SNP in gene alteration, diet supplementation and public awareness. It is understood that with the increasing changes in the food habits and life styles, people are becoming more prone to diet related disorders. Therefore there is an urgent need to boost more research in this field to help people in understanding the relationship between diet and health, and to ensure that everyone benefits from the genomic revolution.
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Affiliation(s)
- V S Neeha
- NISCAIR (National Institute of Science Communication and Information Resources), 14 - Satsang Vihar Marg, Spl. Institutional Area, New Delhi, 110067 India
| | - Priyamvadah Kinth
- NISCAIR (National Institute of Science Communication and Information Resources), 14 - Satsang Vihar Marg, Spl. Institutional Area, New Delhi, 110067 India
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