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Wang Y, Liu S, Zhang L, Nagib A, Li Q, Geng R, Yu X, Xu T, Zhang S, Duan R, Ma C, Abd El-Aty AM. Formation, characterization, and application of natural bioactive phytosterol-based oleogels: A review. Food Chem 2024; 454:139821. [PMID: 38815329 DOI: 10.1016/j.foodchem.2024.139821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 05/09/2024] [Accepted: 05/22/2024] [Indexed: 06/01/2024]
Abstract
Oleogels are innovative structured fat systems that can replace detrimental lipids and saturated fats. Among the various gelators used to construct oleogels, phytosterols are regarded as potential oleogelators due to ability to lower blood cholesterol levels and protect patients from cardiovascular illnesses, although little research has been conducted on phytosterols. This article examines the formation, characterization, and application of phytosterol-based oleogels in detail. The oleogelation behaviors of phytosterol-based oleogels are affected by their formulation, which includes phytosterol type, combined oleogelator, proportion, concentration and oil type. These oleogels exhibit potential applications as solid fat substitutes without affecting the texture or sensory properties of food products or as effective delivery vehicles. To encourage the research and implementation of phytosterol-based oleogels, we will ultimately not only highlight problems related to their use in food processing, but also provide a few viewpoints, with the goal of providing fresh insights for advancing trends.
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Affiliation(s)
- Yuhui Wang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing, 100083, China
| | - Shiqi Liu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Lulu Zhang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Ashraf Nagib
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Cairo 11884, Egypt
| | - Qianqian Li
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Ruyi Geng
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Xinyu Yu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Ting Xu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Shuaijia Zhang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Ruoyu Duan
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Chao Ma
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing, 100083, China.
| | - A M Abd El-Aty
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt; Department of Medical Pharmacology, Faculty of Medicine, Atatürk University, Erzurum 25240, Turkey.
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Cheng M, Tao Y, Wang C, Li A. Chitosan-coated soybean protein isolate/lecithin nanoparticles for enhancing the stability and bioaccessibility of phytosterol. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4242-4250. [PMID: 38288644 DOI: 10.1002/jsfa.13307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 12/20/2023] [Accepted: 01/11/2024] [Indexed: 04/11/2024]
Abstract
BACKGROUND Phytosterols (PS) have various beneficial effects on human health, especially the property of reducing blood cholesterol. However, the low solubility and bioaccessibility of PS have greatly limited their application in functional food ingredients. RESULTS To improve the bioaccessibility and stability of PS, chitosan-coated PS nanoparticles (CS-PNP) were successfully prepared by self-assembly. The properties of CS-PNP, including size, zeta potential, encapsulation efficiency (EE) and loading amount (LA) were characterised. The optimisation of CS concentration (0.4 mg mL-1) and pH (3.5) resulted in the formation of CS-PNP with an EE of over 90% and a particle size of 187.7 nm. Due to the special properties of CS chitosan, the interaction between CS and soybean protein isolate (SPI)/lecithin (SL) led to the formation of a soluble complex. CS-PNP exhibited good stability to temperature variations but was more sensitive to salt ions. During in vitro digestion, CS efficiently maintained the stability of nanoparticles against the hydrolysis of SPI by pepsin under acidic conditions. However, these nanoparticles tended to aggregate in a neutral intestinal environment. After 3 h of in vitro digestion, the bioaccessibility of PS increased from 18.2% of free PS to 63.5% of CS-PNP. CONCLUSION Overall, these results highlight the potential of chitosan-coated nanoparticles as effective carriers for the oral administration of PS. This multilayer construction may serve as a promising for applications in food products as delivery vehicles for nutraceuticals. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Ming Cheng
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
- Department of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China
| | - Ye Tao
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
- Department of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China
| | - Chunwei Wang
- Department of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China
- Hubei Key Laboratory of Animal Nutrition and Feed Science, Wuhan Polytechnic University, Wuhan, China
| | - Ao Li
- Department of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China
- Hubei Key Laboratory of Natural Products Research and Development, College of Biological and Pharmaceutical Sciences, China Three Gorges University, Yichang, China
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Liu D, Pi J, Zhang B, Zeng H, Li C, Xiao Z, Fang F, Liu M, Deng N, Wang J. Phytosterol of lotus seed core powder alleviates hypercholesterolemia by regulating gut microbiota in high-cholesterol diet-induced C57BL/6J mice. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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4
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Nguyen AT, Althwab SA, Qiu H, Zbasnik R, Urrea C, Carr TP, Schlegel V. Great Northern Beans (Phaseolus vulgaris L.) Lower Cholesterol in Hamsters Fed a High-Saturated-Fat Diet. J Nutr 2022; 152:2080-2087. [PMID: 35511604 DOI: 10.1093/jn/nxac102] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 04/14/2022] [Accepted: 04/28/2022] [Indexed: 11/13/2022] Open
Abstract
BACKGROUND Dietary interventions for high cholesterol, a primary risk factor for cardiovascular disease, are generally considered before prescribing drugs. OBJECTIVE This study investigated the effects of whole Great Northern beans (wGNBs) and their hull (hGNB) incorporated into a high-saturated-fat (HSF) diet on cholesterol markers and hepatic/small intestinal genes involved in cholesterol regulation. METHODS Each of the 4 groups of 11 male golden Syrian hamsters at 9 wk old were fed a normal-fat [NF; 5% (wt:wt) of soybean oil], HSF [5% (wt:wt) of soybean oil + 10% (wt:wt) of coconut oil], HSF+5% (wt:wt) wGNB, or HSF+0.5% (wt:wt) hGNB diet for 4 wk. Cholesterol markers and expression of genes involved in cholesterol metabolism and absorption were analyzed from plasma, liver, intestinal, and fecal samples. Data were analyzed by 1-factor ANOVA and Pearson correlations. RESULTS Compared with the HSF group, the HSF+wGNB group had 62% and 85% lower plasma and liver cholesterol and 3.6-fold and 1.4-fold greater fecal excretion of neutral sterol and bile acid, respectively (P ≤ 0.05). The HSF+hGNB group had 54% lower plasma triglycerides (P < 0.001) and 53% lower liver esterified cholesterol (P = 0.0002) than the HSF group. Compared with the HSF group, the expression of small intestinal Niemann-Pick C1 like 1 (Npc1l1), acyl-coenzyme A:cholesterol acyltransferase 2 (Acat2), and ATP binding cassette transporter subfamily G member 5 (Abcg5) were 75%, 70%, and 49% lower, respectively, and expression of hepatic 3-hydroxy-3-methylglutaryl CoA reductase (Hmgr) was 11.5-fold greater in the HSF+wGNB group (P ≤ 0.05). CONCLUSIONS Consumption of wGNBs resulted in lower cholesterol concentration in male hamsters fed an HSF diet by promoting fecal cholesterol excretion, most likely caused by Npc1l1 and Acat2 suppression. The hGNB may partially contribute to the cholesterol-lowering effect of the wGNBs.
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Affiliation(s)
- An T Nguyen
- Department of Food Science and Technology, University of Nebraska-Lincoln, NE, USA.,Faculty of Agriculture and Forestry, Dalat University, Dalat, Vietnam
| | - Sami A Althwab
- Department of Nutrition and Health Sciences, University of Nebraska-Lincoln, NE, USA.,Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraidah, Al-Qassim, Saudi Arabia
| | - Haowen Qiu
- Department of Food Science and Technology, University of Nebraska-Lincoln, NE, USA
| | - Richard Zbasnik
- Department of Food Science and Technology, University of Nebraska-Lincoln, NE, USA
| | - Carlos Urrea
- Department of Agronomy and Horticulture, Panhandle Research and Extension Center, University of Nebraska-Lincoln, Scottsbluff, NE, USA
| | - Timothy P Carr
- Department of Nutrition and Health Sciences, University of Nebraska-Lincoln, NE, USA
| | - Vicki Schlegel
- Department of Food Science and Technology, University of Nebraska-Lincoln, NE, USA
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5
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Nanosized niosomes as effective delivery device to improve the stability and bioaccessibility of goat milk whey protein peptide. Food Res Int 2022; 161:111729. [DOI: 10.1016/j.foodres.2022.111729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 07/13/2022] [Accepted: 07/19/2022] [Indexed: 11/20/2022]
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Zhang R, Han Y, McClements DJ, Xu D, Chen S. Production, Characterization, Delivery, and Cholesterol-Lowering Mechanism of Phytosterols: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:2483-2494. [PMID: 35170307 DOI: 10.1021/acs.jafc.1c07390] [Citation(s) in RCA: 31] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Phytosterols are natural plant-based bioactive compounds that can lower blood cholesterol levels and help prevent cardiovascular diseases. Consequently, they are being utilized in functional foods, supplements, and pharmaceutical products designed to improve human health. This paper summarizes different approaches to isolate, purify, and characterize phytosterols. It also discusses the hypolipidemic mechanisms of phytosterols and their impact on cholesterol transportation. Phytosterols have a low water-solubility, poor chemical stability, and limited bioavailability, which limits their utilization and efficacy in functional foods. Strategies are therefore being developed to overcome these shortcomings. Colloidal delivery systems, such as emulsions, oleogels, liposomes, and nanoparticles, have been shown to be effective at improving the water-dispersibility, stability, and bioavailability of phytosterols. These delivery systems can be used to incorporate phytosterols into a broader range of cholesterol-lowering functional foods and beverages. We also discuses several issues that need to be addressed before these phytosterol delivery systems can find widespread commercial utilization.
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Affiliation(s)
- Ruyi Zhang
- School of Public Health, Wuhan University, Wuhan 430071, China
| | - Yahong Han
- College of Engineering, Huazhong Agricultural University, Wuhan 430070, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Duoxia Xu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
| | - Shuai Chen
- School of Public Health, Wuhan University, Wuhan 430071, China
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7
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Li A, Zhu A, Kong D, Wang C, Liu S, Zhou L, Cheng M. Water-Dispersible Phytosterol Nanoparticles: Preparation, Characterization, and in vitro Digestion. Front Nutr 2022; 8:793009. [PMID: 35096938 PMCID: PMC8795707 DOI: 10.3389/fnut.2021.793009] [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: 10/11/2021] [Accepted: 12/15/2021] [Indexed: 11/27/2022] Open
Abstract
For improving solubility and bioaccessibility of phytosterols (PS), phytosterol nanoparticles (PNPs) were prepared by emulsification–evaporation combined high-pressure homogenization method. The organic phase was formed with the dissolved PS and soybean lecithin (SL) in anhydrous ethanol, then mixed with soy protein isolate (SPI) solution, and homogenized into nanoparticles, followed by the evaporation of ethanol. The optimum fabrication conditions were determined as PS (1%, w/v): SL of 1:4, SPI content of 0.75% (w/v), and ethanol volume of 16 ml. PNPs were characterized to have average particle size 93.35 nm, polydispersity index (PDI) 0.179, zeta potential −29.3 mV, and encapsulation efficiency (EE) 97.3%. The impact of temperature, pH, and ionic strength on the stability of fabricated PNPs was determined. After 3-h in vitro digestion, the bioaccessibility of PS in nanoparticles reached 70.8%, significantly higher than the 18.2% of raw PS. Upon freeze-drying, the particle size of PNPs increased to 199.1 nm, resulting in a bimodal distribution. The solubility of PS in water could reach up to 2.122 mg/ml, ~155 times higher than that of raw PS. Therefore, this study contributes to the development of functional PS-food ingredients.
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Affiliation(s)
- Ao Li
- Hubei Key Laboratory of Natural Products Research and Development, College of Biological and Pharmaceutical Sciences, China Three Gorges University, Yichang, China
- Department of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China
| | - Aixia Zhu
- Hubei Key Laboratory of Animal Nutrition and Feed Science, Wuhan Polytechnic University, Wuhan, China
| | - Di Kong
- Hubei Key Laboratory of Animal Nutrition and Feed Science, Wuhan Polytechnic University, Wuhan, China
| | - Chunwei Wang
- Hubei Key Laboratory of Animal Nutrition and Feed Science, Wuhan Polytechnic University, Wuhan, China
- Wuhan Livestock and Poultry Feed Engineering Technology Research Center, Wuhan Polytechnic University, Wuhan, China
| | - Shiping Liu
- Hubei Key Laboratory of Natural Products Research and Development, College of Biological and Pharmaceutical Sciences, China Three Gorges University, Yichang, China
| | - Lan Zhou
- Department of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China
- *Correspondence: Lan Zhou
| | - Ming Cheng
- Department of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China
- Ming Cheng
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8
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Sañé E, Del Mondo A, Ambrosino L, Smerilli A, Sansone C, Brunet C. The Recent Advanced in Microalgal Phytosterols: Bioactive Ingredients Along With Human-Health Driven Potential Applications. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1938115] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Elisabet Sañé
- Stazione Zoologica Anton Dohrn, Istituto Nazionale Di Biologia, Ecologia E Biotecnologie Marine, Napoli, Italy
| | - Angelo Del Mondo
- Stazione Zoologica Anton Dohrn, Istituto Nazionale Di Biologia, Ecologia E Biotecnologie Marine, Napoli, Italy
| | - Luca Ambrosino
- Stazione Zoologica Anton Dohrn, Istituto Nazionale Di Biologia, Ecologia E Biotecnologie Marine, Napoli, Italy
| | - Arianna Smerilli
- Stazione Zoologica Anton Dohrn, Istituto Nazionale Di Biologia, Ecologia E Biotecnologie Marine, Napoli, Italy
| | - Clementina Sansone
- Stazione Zoologica Anton Dohrn, Istituto Nazionale Di Biologia, Ecologia E Biotecnologie Marine, Napoli, Italy
| | - Christophe Brunet
- Stazione Zoologica Anton Dohrn, Istituto Nazionale Di Biologia, Ecologia E Biotecnologie Marine, Napoli, Italy
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9
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Mohammadi M, Jafari SM, Hamishehkar H, Ghanbarzadeh B. Phytosterols as the core or stabilizing agent in different nanocarriers. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.004] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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10
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Hikihara R, Yamasaki Y, Shikata T, Nakayama N, Sakamoto S, Kato S, Hatate H, Tanaka R. Analysis of Phytosterol, Fatty Acid, and Carotenoid Composition of 19 Microalgae and 6 Bivalve Species. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1749744] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Risako Hikihara
- Department of Marine Biology and Environmental Sciences, Faculty of Agriculture, University of Miyazaki, Miyazaki, Japan
| | - Yasuhiro Yamasaki
- Department of Applied Aquabiology, National Fisheries University, Shimonoseki, Japan
| | - Tomoyuki Shikata
- National Research Institute of Fisheries and Environment of Inland Sea, Japan Fisheries Research and Education Agency, Hatsukaichi, Japan
| | - Natsuko Nakayama
- National Research Institute of Fisheries and Environment of Inland Sea, Japan Fisheries Research and Education Agency, Hatsukaichi, Japan
| | - Setsuko Sakamoto
- National Research Institute of Fisheries and Environment of Inland Sea, Japan Fisheries Research and Education Agency, Hatsukaichi, Japan
| | - Sueo Kato
- Faculty of Human Development, Kokugakuin University, Yokohama, Japan
| | - Hideo Hatate
- Department of Marine Biology and Environmental Sciences, Faculty of Agriculture, University of Miyazaki, Miyazaki, Japan
| | - Ryusuke Tanaka
- Department of Marine Biology and Environmental Sciences, Faculty of Agriculture, University of Miyazaki, Miyazaki, Japan
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11
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Kasprzak M, Rudzińska M, Przybylski R, Kmiecik D, Siger A, Olejnik A. The degradation of bioactive compounds and formation of their oxidation derivatives in refined rapeseed oil during heating in model system. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109078] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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12
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Granato D, Barba FJ, Bursać Kovačević D, Lorenzo JM, Cruz AG, Putnik P. Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety. Annu Rev Food Sci Technol 2020; 11:93-118. [PMID: 31905019 DOI: 10.1146/annurev-food-032519-051708] [Citation(s) in RCA: 232] [Impact Index Per Article: 58.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Functional foods is a very popular term in the social and scientific media; consequently, food producers have invested resources in the development of processed foods that may provide added functional benefits to consumers' well-being. Because of intrinsic regulation and end-of-use purposes in different countries, worldwide meanings and definitions of this term are still unclear. Hence, here we standardize this definition and propose a guideline to attest that some ingredients or foods truly deserve this special designation. Furthermore, focus is directed at the most recent studies and practical guidelines that can be used to develop and test the efficacy of potentially functional foods and ingredients. The most widespread functional ingredients, such as polyunsaturated fatty acids (PUFAs), probiotics/prebiotics/synbiotics, and antioxidants, and their technological means of delivery in food products are described. The review discusses the steps that food companies should take to ensure that their developed food product is truly functional.
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Affiliation(s)
- Daniel Granato
- Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (Luke), FI-0250 Espoo, Finland;
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 Burjassot, València, Spain
| | | | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Vinas, 32900 Ourense, Spain
| | - Adriano G Cruz
- Department of Food, Federal Institute of Science, Education and Technology of Rio de Janeiro (IFRJ), 20260-100 Rio de Janeiro, Brazil
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
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13
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Ribeiro PVDM, Andrade PA, Hermsdorff HHM, Dos Santos CA, Cotta RMM, Estanislau JDASG, Campos AADO, Rosa CDOB. Dietary non-nutrients in the prevention of non-communicable diseases: Potentially related mechanisms. Nutrition 2019; 66:22-28. [PMID: 31200299 DOI: 10.1016/j.nut.2019.03.016] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2017] [Revised: 03/25/2019] [Accepted: 03/28/2019] [Indexed: 11/26/2022]
Abstract
Among the 10 leading causes of death in developed countries are chronic non-communicable diseases (NCDs). The effect of these multifactorial diseases on public health has stimulated considerable research aimed at investigating their primary risk factors (genetic factors, stress, food intake, and amount of physical exercise). Thus, healthful foods (e.g., fruits, vegetables, oils, grains, and seeds) are sources of bioactive compounds that promote good health and disease prevention. Among their components are non-caloric substances identified as non-nutrients (polyphenols, phytosterols, saponins, and phytates), which have been found to have a role in modulating metabolic pathways, maintaining health, and preventing NCDs. The aim of this study is to demonstrate and review the performance of some non-nutrients, such as their antioxidant and anti-inflammatory action, modulation of the antiatherogenic lipid profile (higher high-density lipoprotein cholesterol, lower oxidized low-density lipoprotein, and triacylglycerols), reduction of glucose and fat intestinal absorption, increase in insulin sensitivity, and stimulation of nitic oxide synthesis.
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Affiliation(s)
| | - Patrícia Amaro Andrade
- Department of Nutrition and Health, Universidade Federal de Viçosa, Minas Gerais, Brazil
| | | | | | | | | | - Aline Aparecida de Oliveira Campos
- Department of Nutrition and Health, Universidade Federal de Viçosa, Minas Gerais, Brazil; Universidade Federal do Sul e Sudeste do Pará (Unifesspa)
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14
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Zhao X, Dong B, Li P, Wei W, Dang J, Liu Z, Tao Y, Han H, Shao Y, Yue H. Fatty Acid and Phytosterol Composition, and Biological Activities ofLycium ruthenicumMurr. Seed Oil. J Food Sci 2018; 83:2448-2456. [DOI: 10.1111/1750-3841.14328] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2018] [Revised: 07/10/2018] [Accepted: 07/24/2018] [Indexed: 12/22/2022]
Affiliation(s)
- Xiaohui Zhao
- the Key Laboratory of Tibetan Medicine Research; Northwest Inst. of Plateau Biology, Chinese Academy of Sciences and Qinghai Provincial Key Laboratory of Tibetan Medicine Research; Qinghai 810008 China
| | - Banmacailang Dong
- the Key Laboratory of Tibetan Medicine Research; Northwest Inst. of Plateau Biology, Chinese Academy of Sciences and Qinghai Provincial Key Laboratory of Tibetan Medicine Research; Qinghai 810008 China
| | - Pi Li
- the Key Laboratory of Tibetan Medicine Research; Northwest Inst. of Plateau Biology, Chinese Academy of Sciences and Qinghai Provincial Key Laboratory of Tibetan Medicine Research; Qinghai 810008 China
| | - Wei Wei
- the Key Laboratory of Tibetan Medicine Research; Northwest Inst. of Plateau Biology, Chinese Academy of Sciences and Qinghai Provincial Key Laboratory of Tibetan Medicine Research; Qinghai 810008 China
| | - Jun Dang
- the Key Laboratory of Tibetan Medicine Research; Northwest Inst. of Plateau Biology, Chinese Academy of Sciences and Qinghai Provincial Key Laboratory of Tibetan Medicine Research; Qinghai 810008 China
| | - Zenggeng Liu
- the Key Laboratory of Tibetan Medicine Research; Northwest Inst. of Plateau Biology, Chinese Academy of Sciences and Qinghai Provincial Key Laboratory of Tibetan Medicine Research; Qinghai 810008 China
| | - Yanduo Tao
- the Key Laboratory of Tibetan Medicine Research; Northwest Inst. of Plateau Biology, Chinese Academy of Sciences and Qinghai Provincial Key Laboratory of Tibetan Medicine Research; Qinghai 810008 China
| | - Hongping Han
- the Key Laboratory of Medicinal Animal and Plant Resources in Qinghai-Tibetan Plateau in Qinghai Province; Xining 810008 China
| | - Yun Shao
- the Key Laboratory of Tibetan Medicine Research; Northwest Inst. of Plateau Biology, Chinese Academy of Sciences and Qinghai Provincial Key Laboratory of Tibetan Medicine Research; Qinghai 810008 China
| | - Huilan Yue
- the Key Laboratory of Tibetan Medicine Research; Northwest Inst. of Plateau Biology, Chinese Academy of Sciences and Qinghai Provincial Key Laboratory of Tibetan Medicine Research; Qinghai 810008 China
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15
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Wang H, Jia C, Xia X, Karangwa E, Zhang X. Enzymatic synthesis of phytosteryl lipoate and its antioxidant properties. Food Chem 2018; 240:736-742. [DOI: 10.1016/j.foodchem.2017.08.025] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 07/30/2017] [Accepted: 08/04/2017] [Indexed: 12/21/2022]
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16
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Corrêa RC, Peralta RM, Bracht A, Ferreira IC. The emerging use of mycosterols in food industry along with the current trend of extended use of bioactive phytosterols. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.06.012] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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