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Intrasook J, Tsusaka TW, Anal AK. Trends and current food safety regulations and policies for functional foods and beverages containing botanicals. J Food Drug Anal 2024; 32:112-139. [PMID: 38934687 PMCID: PMC11210467 DOI: 10.38212/2224-6614.3499] [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: 11/26/2023] [Accepted: 02/19/2024] [Indexed: 06/28/2024] Open
Abstract
Globally, the demand for functional foods and beverages has significantly increased due to socioeconomic changes, particularly in health consciousness to enhance their functionality. Functional ingredients derived from botanicals are widely used because of their phytochemical properties with health benefits. This study aims to (1) review the capabilities and challenges of botanical addition in functional foods, (2) review current policies and regulations for functional foods containing botanicals in the European Union (EU), Canada, Japan, the Republic of Korea, and Thailand, and (3) provide recommendations on effective food safety control measures for better consumer trust and trade facilitation. This critical review was analyzed from online publications and available guidelines, regulations, and control measures published by food industries and governments in the EU and the four selected countries. The result confirmed that potentialities of botanicals arise from numerous bioactive compounds with varieties of sources. However, the usage may potentially raise health risks through hazardous substances in different species or plant parts, contaminants from environments and uncontrolled processes. Inadequate knowledge of botanical formulation and the maximum limit for daily consumption may elevate health risks through food-drug interaction or adverse effect incidents. Current policies and regulations show that varieties of measures are implemented influencing both economic growth and consumer awareness. The novel finding is that countries that provide a comprehensive national food control system influence not only the growth of the functional food subsectors but also build trust in food safety among trade partners and consumers.
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Affiliation(s)
- Jarunee Intrasook
- Department of Food, Agriculture, and Bioresources, Asian Institute of Technology, Pathumthani 12120,
Thailand
| | - Takuji W. Tsusaka
- Department of Development and Sustainability, Asian Institute of Technology, Pathumthani 12120,
Thailand
| | - Anil Kumar Anal
- Department of Food, Agriculture, and Bioresources, Asian Institute of Technology, Pathumthani 12120,
Thailand
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2
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Tay JEF, Tung SEH, Mok KT, Tan CH, Gan WY, Poon WC. Functional Food Consumption and Its Associated Factors among University Students in Malaysia during COVID-19 Pandemic. Malays J Med Sci 2023; 30:133-146. [PMID: 38239254 PMCID: PMC10793128 DOI: 10.21315/mjms2023.30.6.13] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Accepted: 03/07/2023] [Indexed: 01/22/2024] Open
Abstract
Background In the current situation of COVID-19, dietary intake that incorporates functional foods may potentially be a preventive measure for defence against viral infection. This study aimed to determine the consumption of functional foods and its associated factors among university students during COVID-19. Methods This was a cross-sectional study conducted among 284 Malaysian university students in Kuala Lumpur, Malaysia. An online self-administered questionnaire was employed to assess subjects' nutrition knowledge, dietary habits, attitude towards functional foods, recognition and consumption of functional food products. Results Out of 284 respondents, 41.9% had poor level of nutrition knowledge and 57% had moderate level of functional food-related attitude, with seven types of functional foods consumed on average (57.0%). Binary logistic regression showed that university students who consumed fruits at least three times per day (aOR = 11.18; 95% CI: 1.46, 80.17), salty snacks (aOR = 2.90; 95% CI: 1.43, 5.86), soft drinks/sugar-sweetened beverages (SSB) (aOR = 3.12; 95% CI: 1.53, 5.26) and pure juice (aOR = 2.80; 95% CI: 1.48, 5.30) were more likely to consume functional foods during COVID-19 (P < 0.05). Conclusion The findings could provide information to public and private sectors in terms of creating a supportive environment to encourage and promote the awareness and consumption of functional foods and their associated health benefits.
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Affiliation(s)
- Janice Ee Fang Tay
- Department of Food Science and Nutrition, UCSI University, Kuala Lumpur, Malaysia
| | - Serene En Hui Tung
- Division of Nutrition and Dietetics, School of Health Sciences, International Medical University, Kuala Lumpur, Malaysia
| | - Kai Ting Mok
- Department of Food Science and Nutrition, UCSI University, Kuala Lumpur, Malaysia
| | - Choon Hui Tan
- Department of Food Science and Nutrition, UCSI University, Kuala Lumpur, Malaysia
| | - Wan Ying Gan
- Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia
| | - Wai Chuen Poon
- Sunway Business School, Sunway University, Subang Jaya, Malaysia
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3
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Tran DT, Pham TN, Nguyen NH, Tran HD, Hoang HQ, Han BO, Hoang BX. A Prospective Study of AFree Oral Spray as an Adjuvant Therapy for Mild and Moderate COVID-19 in Community Health Stations: Clinical Progression and Viral Clearance Outcomes. In Vivo 2023; 37:2155-2160. [PMID: 37652493 PMCID: PMC10500509 DOI: 10.21873/invivo.13313] [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: 04/28/2023] [Revised: 06/03/2023] [Accepted: 06/06/2023] [Indexed: 09/02/2023]
Abstract
BACKGROUND/AIM The aim of this study was to evaluate the safety and efficacy of AFree oral spray, in combination with Standard of Care, in treating mild to moderate COVID-19 patients. This was an open-label, single-blinded, and controlled randomized clinical trial. PATIENTS AND METHODS The study involved 1,252 patients, who were randomly assigned to either the control or study group, with 626 patients in each group. Patients in the control group were treated with Standard of Care recommended by the Ministry of Health of Vietnam, while patients in the study group received AFree oral spray in addition to Standard of Care for a period of 10 days. The clinical progression and outcomes of both groups were compared. RESULTS The results showed that the proportion of patients with clinical symptoms on the 5th, 7th and 10th days were significantly lower in the study group (45.05%, 3.19% and 0%, respectively) compared to the control group (86.10%, 67.73% and 22.84%, respectively). Additionally, the rate of Real-time PCR test positivity for COVID-19 was significantly lower in the study group compared to the control group on the 4th, 7th, and 10th days (82.75% vs. 98.72%, 9.27% vs. 92.97%, and 1.12% vs. 50.48%, respectively). Furthermore, no side effects or complications related to AFree oral spray were recorded in the study group. CONCLUSION The use of AFree oral spray resulted in significant improvements in clinical symptoms, recovery time, and viral clearance in COVID-19 patients with mild to moderate symptoms. This therapy has been shown to be safe and can be used as an adjuvant treatment for COVID-19 as well as other respiratory viral infections.
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Affiliation(s)
- Duong T Tran
- 19-8 Hospital, Ministry of Public Security, Hanoi, Vietnam
- Faculty of Medicine, Dai Nam University, Hanoi, Vietnam
| | - Truong N Pham
- 19-8 Hospital, Ministry of Public Security, Hanoi, Vietnam
- Department of Experimental Surgery and Preclinical Study - University of Medicine and Pharmacy, Hanoi National University, Hanoi, Vietnam
| | - Nhung Ht Nguyen
- University of Medical Technology, Department of Clinical Laboratory, Hai Duong, Vietnam
| | - Hau D Tran
- National Children Hospital, Department of Oncology, Hanoi, Vietnam
| | - Huy Q Hoang
- Natural Health Medical Center, Lawndale, CA, U.S.A
| | - B O Han
- Nimni-Cordoba Tissue Engineering and Drug Discovery Lab, Department of Surgery, Keck School of Medicine of University of Southern California, Los Angeles, CA, U.S.A
| | - Ba X Hoang
- Nimni-Cordoba Tissue Engineering and Drug Discovery Lab, Department of Surgery, Keck School of Medicine of University of Southern California, Los Angeles, CA, U.S.A.
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4
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Paul V, Tripathi AD, Agarwal A, Mahato DK, Srivastava K, Maurya KK. Herbs-derived phytochemicals - a boon for combating COVID-19. VEGETOS (BAREILLY, INDIA) 2023:1-8. [PMID: 37359125 PMCID: PMC10013230 DOI: 10.1007/s42535-023-00601-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 02/20/2023] [Accepted: 02/25/2023] [Indexed: 03/17/2023]
Abstract
The recent pandemic, the novel coronavirus (COVID-19), has put the whole world on alert with the threat of the virus that targets the human respiratory system. The disease has affected more than 633.6 million people globally and caused 6.5 million deaths since November 18, 2022. About 12.94 billion people are vaccinated as of November 18, 2022. Due to varied climatic conditions, SARS-CoV-2 has shown rapid mutation in recent years. Because of the lack of appropriate therapeutic drugs, inadequate diagnostic mechanisms, life-supporting medical facilities, and lack of awareness, the spread of SARS-CoV-2 has become severe. Thus, the most efficient strategy to control this disease is to follow preventive measures. However, treating SARS-CoV-2 cases in Wuhan using traditional Chinese herbs has set an example to show how traditional health can contribute to treating this novel virus. Medicinal herbs are known for their antimicrobial, antibacterial, antiviral, immunomodulatory, immunoadjuvant, and anti-inflammatory properties. These medicinal herbs are used during cooking and consumed regularly worldwide. In this view, medicinal herbs gained evident attention. These herbs can serve as a potential and economical remedy for combating the lethal effects of COVID-19. The present review highlights the phytochemicals and their mechanisms of action in preventing SARS-CoV-2. Supplementary Information The online version contains supplementary material available at 10.1007/s42535-023-00601-9.
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Affiliation(s)
- Veena Paul
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, 221005 India
| | - Abhishek Dutt Tripathi
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, 221005 India
| | - Aparna Agarwal
- Department of Food & Nutrition and Food Technology, Lady Irwin College, Sikandra Road, New Delhi, 110001 India
| | - Dipendra Kumar Mahato
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, 3125 VIC Australia
| | - Kartikeya Srivastava
- Department of Plant Genetics and Plant Breeding, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, 221005 India
| | - Kamlesh Kumar Maurya
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, 221005 India
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5
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Phenolic compounds and antioxidant activity of Lippia graveolens Kunth residual leaves fermented by two filamentous fungal strains in solid-state process. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.09.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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6
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Oba S, Yildirim T, Karataş ŞM. Probiotics Safety Aspect of Functional Foods. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2135156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Sirin Oba
- Department of Food Processing, Suluova Vocational School, Amasya University, Amasya, Turkey
| | - Tugce Yildirim
- Department of Biotechnology, Institution of Science, Amasya University, Amasya, Turkey
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Rathod NB, Elabed N, Özogul F, Regenstein JM, Galanakis CM, Aljaloud SO, Ibrahim SA. The Impact of COVID-19 Pandemic on Seafood Safety and Human Health. Front Microbiol 2022; 13:875164. [PMID: 35814679 PMCID: PMC9257084 DOI: 10.3389/fmicb.2022.875164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2022] [Accepted: 05/23/2022] [Indexed: 11/13/2022] Open
Abstract
The coronavirus disease (COVID-19) pandemic caused several negative impacts on global human health and the world’s economy. Food and seafood safety and security were among the principal challenges and causes of concern for the food industry and consumers during the spread of this global pandemic. This article focused on the effects of COVID-19 pandemic on potential safety issues with seafood products and their processing methods. Moreover, the potential impacts of coronavirus transmission through seafood on human health were evaluated. The role of authenticity, traceability, and antimicrobials from natural sources to preserve seafood and the possible interaction of functional foods on the human immune system are also discussed. Although seafood is not considered a principal vector of SARS-CoV-2 transmission, the possible infections through contaminated surfaces of such food products cannot be neglected. The positive effects of seafood consumption on possible immunity built up, and COVID-19 are also summarized.
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Affiliation(s)
- Nikheel Bhojraj Rathod
- Department of Post Harvest Management of Meat, Poultry and Fish, Post-graduate Institute of Post-harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth), Raigad, India
| | - Nariman Elabed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Carthage, Tunisia
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
- *Correspondence: Fatih Özogul,
| | - Joe M. Regenstein
- Department of Food Science, Cornell University, Ithaca, NY, United States
| | - Charis M. Galanakis
- Research and Innovation Department, Galanakis Laboratories, Chania, Greece
- Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
| | - Sulaiman Omar Aljaloud
- College of Sports Science and Physical Activity, King Saud University, Riyadh, Saudi Arabia
| | - Salam A. Ibrahim
- Food Microbiology and Biotechnology Laboratory, 171 Carver Hall, College of Agriculture and Environmental Sciences, North Carolina A & T State University, Greensboro, NC, United States
- Salam A. Ibrahim,
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8
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Zhang S, Xu X, Yang J, Ren J. Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters. FOOD BIOPHYS 2022; 17:575-585. [PMID: 35645654 PMCID: PMC9128773 DOI: 10.1007/s11483-021-09681-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Accepted: 06/18/2021] [Indexed: 11/04/2022]
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9
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Farzana M, Shahriar S, Jeba FR, Tabassum T, Araf Y, Ullah MA, Tasnim J, Chakraborty A, Naima TA, Marma KKS, Rahaman TI, Hosen MJ. Functional food: complementary to fight against COVID-19. BENI-SUEF UNIVERSITY JOURNAL OF BASIC AND APPLIED SCIENCES 2022; 11:33. [PMID: 35284580 PMCID: PMC8899455 DOI: 10.1186/s43088-022-00217-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Accepted: 02/18/2022] [Indexed: 02/06/2023] Open
Abstract
Abstract
Background
The novel coronavirus has embarked on a global pandemic and severe mortality with limited access for its treatments and medications. For the lack of time, research, and enough efficacy, most vaccines are underdeveloped or unreachable to society. However, many recent studies suggest various alternative, complementary remedies for COVID-19, which are functional foods. This review provides an overview of how functional foods can play a great role through modulating the host immune system, generating antiviral activities, and synthesizing biologically active agents effective against the coronavirus.
Main body
This review article summarizes the natural defense mechanisms in tackling SARS-CoV-2 alongside conventional therapeutic options and their corresponding harmful side effects. By analyzing bioactive components of functional foods, we have outlined its different contributions to human health and its potential immunomodulatory and antiviral properties that can enhance resistivity to viral infection. Moreover, we have provided a myriad of accessible and cost-effective functional foods that could be further investigated to target specific key symptoms of COVID-19 infections. Finally, we have found various functional foods with potent bioactive compounds that can inhibit or prevent COVID-19 infections and disease progression.
Short conclusion
Numerous functional foods can help the body fight COVID-19 through several mechanisms such as the reduced release of pro-inflammatory cytokines, reduced expression of ACE2 receptors in cells, and inhibiting essential enzymes in SARS-CoV-2.
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10
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Tiwari AK, Mehta R, Sen KK. Traditional Health Practices among the Tribal Belt of Chhattisgarh, India: An Indigenous Knowledge from Indigenous Peoples. INTERNATIONAL JOURNAL OF PHARMACEUTICAL RESEARCH AND ALLIED SCIENCES 2022. [DOI: 10.51847/3lv4cjx4at] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Yoo J, Lee J, Zhang M, Mun D, Kang M, Yun B, Kim YA, Kim S, Oh S. Enhanced γ-aminobutyric acid and sialic acid in fermented deer antler
velvet and immune promoting effects. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2021; 64:166-182. [PMID: 35174351 PMCID: PMC8819328 DOI: 10.5187/jast.2021.e132] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 11/30/2021] [Accepted: 11/30/2021] [Indexed: 11/20/2022]
Abstract
Deer antler velvet is widely used in traditional medicine for its anti-aging,
antioxidant, and immunity-enhancing effects. However, few studies have reported
on the discovery of probiotic strains for deer antler fermentation to increase
functional ingredient absorption. This study evaluated the ability of probiotic
lactic acid bacteria to enhance the concentrations of bioactive molecules (e.g.,
sialic acid and gamma-aminobutyric acid [GABA]) in extracts of deer antler
velvet. Seventeen strains of Lactobacillus spp. that were
isolated from kimchi and infant feces, including L. sakei,
L. rhamnosus, L. brevis, and L.
plantarum, and those that improved the life span of
Caenorhabditis elegans were selected for evaluation. Of the
17 strains, 2 (L. rhamnosus LFR20-004 and L.
sakei LFR20-007) were selected based on data showing that these
strains increased both the sialic acid and GABA contents of deer antler extract
after fermentation for 2 d and significantly improved the life span of
C. elegans. Co-fermentation with both strains further
increased the concentrations of sialic acid, GABA, and metabolites such as
short-chain fatty acids and amino acids. We evaluated the biological effects of
the fermented antler velvet (FAV) on the antibacterial immune response in
C. elegans by assessing worm survival after pathogen
infection. The survival of the C. elegans conditioned with FAV
for 24 h was significantly higher compared with that of the control worm group
fed only normal feed (non-pathogenic E. coli OP50) exposed to
E. coli O157:H7, Salmonella typhi, and
Listeria monocytogenes. To evaluate the protective effects
of FAV on immune response, cyclophosphamide (Cy), an immune-suppressing agent
was treated to in vitro and in vivo. We found
that FAV significantly restored viability of mice splenocytes and immune
promoting-related cytokines (interleukin [IL]-6, IL-10, inducible nitric oxide
synthase [iNOS], interferon [IFN]-γ, and tumor necrosis factor
[TNF]-α) were activated compared to non-fermented deer antlers. This
finding indicated the protective effect of FAV against Cy-induced cell death and
immunosuppressed mice. Taken together, our study suggests that immune-promoting
antler velvet can be produced through fermentation using L.
rhamnosus LFR20-004 and L. sakei LFR20-007.
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Affiliation(s)
- Jiseon Yoo
- Department of Functional Food and
Biotechnology, Jeonju University, Jeonju 55069 Korea
| | - Juyeon Lee
- Department of Functional Food and
Biotechnology, Jeonju University, Jeonju 55069 Korea
| | - Ming Zhang
- Department of Environment Science &
Biotechnology, Jeonju University, Jeonju 55069, Korea
| | - Daye Mun
- Department of Agricultural Biotechnology
and Research Institute of Agriculture and Life Science, Seoul National
University, Seoul 08826, Korea
| | - Minkyoung Kang
- Department of Functional Food and
Biotechnology, Jeonju University, Jeonju 55069 Korea
| | - Bohyun Yun
- Department of Functional Food and
Biotechnology, Jeonju University, Jeonju 55069 Korea
| | - Yong-An Kim
- Department of Animal Science, Chonbuk
National University, Jeonju 54896, Korea
| | - Sooah Kim
- Department of Environment Science &
Biotechnology, Jeonju University, Jeonju 55069, Korea
| | - Sangnam Oh
- Department of Functional Food and
Biotechnology, Jeonju University, Jeonju 55069 Korea
- Corresponding author: Sangnam Oh, Department of
Functional Food and Biotechnology, Jeonju University, Jeonju 55069 Korea. Tel:
+82-63-220-3109, E-mail:
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12
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Park SJ, Lee M, Kim D, Oh DH, Prasad KS, Eun S, Lee J. Echinacea purpurea Extract Enhances Natural Killer Cell Activity In Vivo by Upregulating MHC II and Th1-type CD4 + T Cell Responses. J Med Food 2021; 24:1039-1049. [PMID: 34668764 DOI: 10.1089/jmf.2021.k.0064] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
There are a number of factors that cause immune system disruption, including infection caused by foreign antigens and decreased immunity due to excessive exercise, and public interest in improving immunity is growing. In this study, we investigate the immunomodulatory effects of Echinacea purpurea (E) extract in C57BL/6N mice that were exposed to a forced swimming exercise. There were six experimental groups as follows: wild-type, forced swimming exercise control, positive control (red ginseng, 300 mg/kg), and E (50, 100, and 200 mg/kg b.w.) groups. The mice were administered the E extract for 2 weeks. We detected chicoric acid, the active substance of E, through high-performance liquid chromatography and evaluated changes in the following laboratory values in response to forced swimming exercise using flow cytometry and ELISA: the major histocompatibility complex (MHC), CD4+ and CD8+ T cells, Th1 and Th2 cytokines, natural killer (NK) cell activity, and number of leukocytes. Oral E intake increased levels of MHC II, CD4+ T cells, Th1 cytokines, and NK cell activity. In addition, E treatment increased B cell proliferation, leukocyte counts, and immunoglobulin levels. Taken together, these results suggest that the chicoric acid of E can improve immune response by controlling NK cell activity, which may be a useful function for immunomodulation systems.
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Affiliation(s)
- Soo-Jeung Park
- Department of Medical Nutrition, Kyung Hee University, Yongin, Korea
| | - Minhee Lee
- Department of Medical Nutrition, Kyung Hee University, Yongin, Korea
| | - Dakyung Kim
- Department of Medical Nutrition, Kyung Hee University, Yongin, Korea
| | - Dong Hwan Oh
- Department of Medical Nutrition, Kyung Hee University, Yongin, Korea
| | | | - Sangwon Eun
- R&D Division, Daehan Chemtech Co., Ltd., Seoul, Korea
| | - Jeongmin Lee
- Department of Medical Nutrition, Kyung Hee University, Yongin, Korea
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13
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Tripathy S, Verma DK, Thakur M, Patel AR, Srivastav PP, Singh S, Gupta AK, Chávez-González ML, Aguilar CN, Chakravorty N, Verma HK, Utama GL. Curcumin Extraction, Isolation, Quantification and Its Application in Functional Foods: A Review With a Focus on Immune Enhancement Activities and COVID-19. Front Nutr 2021; 8:747956. [PMID: 34621776 PMCID: PMC8490651 DOI: 10.3389/fnut.2021.747956] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Accepted: 08/23/2021] [Indexed: 12/13/2022] Open
Abstract
An entirely unknown species of coronavirus (COVID-19) outbreak occurred in December 2019. COVID-19 has already affected more than 180 million people causing ~3.91 million deaths globally till the end of June 2021. During this emergency, the food nutraceuticals can be a potential therapeutic candidate. Curcumin is the natural and safe bioactive compound of the turmeric (Curcuma longa L.) plant and is known to possess potent anti-microbial and immuno-modulatory properties. This review paper covers the various extraction and quantification techniques of curcumin and its usage to produce functional food. The potential of curcumin in boosting the immune system has also been explored. The review will help develop insight and new knowledge about curcumin's role as an immune-booster and therapeutic agent against COVID-19. The manuscript will also encourage and assist the scientists and researchers who have an association with drug development, pharmacology, functional foods, and nutraceuticals to develop curcumin-based formulations.
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Affiliation(s)
- Soubhagya Tripathy
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Mamta Thakur
- Department of Food Technology, School of Sciences, ITM University, Gwalior, Madhya Pradesh, India
| | - Ami R. Patel
- Division of Dairy Microbiology, Mansinhbhai Institute of Dairy & Food Technology-MIDFT, Gujarat, India
| | - Prem Prakash Srivastav
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Smita Singh
- Department of Life Sciences (Food Technology), Graphic Era (Deemed to Be) University, Dehradun, India
- Department of Nutrition and Dietetics, University Institute of Applied Health Sciences, Chandigarh University, Chandigarh, India
| | - Alok Kumar Gupta
- Division of Post-Harvest Management, ICAR-Central Institute for Subtropical Horticulture (Ministry of Agriculture and Farmers Welfare, Government of India), Lucknow, India
| | - Mónica L. Chávez-González
- Bioprocesses Research Group, Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Saltillo, Mexico
| | - Cristobal Noe Aguilar
- Bioprocesses Research Group, Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Saltillo, Mexico
| | - Nishant Chakravorty
- School of Medical Science and Technology, Indian Institute of Technology Kharagpur, West Bengal, India
| | - Henu Kumar Verma
- Department of Immunopathology, Comprehensive Pneumology Center, Institute of Lungs Biology and Disease, Munich, Germany
| | - Gemilang Lara Utama
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia
- Center for Environment and Sustainability Science, Universitas Padjadjaran, Bandung, Indonesia
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14
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Bautista-Hernández I, Aguilar CN, Martínez-Ávila GCG, Torres-León C, Ilina A, Flores-Gallegos AC, Kumar Verma D, Chávez-González ML. Mexican Oregano ( Lippia graveolens Kunth) as Source of Bioactive Compounds: A Review. Molecules 2021; 26:molecules26175156. [PMID: 34500592 PMCID: PMC8434378 DOI: 10.3390/molecules26175156] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 07/03/2021] [Accepted: 07/13/2021] [Indexed: 05/08/2023] Open
Abstract
Lippia graveolens is a traditional crop and a rich source of bioactive compounds with various properties (e.g., antioxidant, anti-inflammatory, antifungal, UV defense, anti-glycemic, and cytotoxicity) that is primarily cultivated for essential oil recovery. The isolated bioactive compounds could be useful as additives in the functional food, nutraceuticals, cosmetics, and pharmaceutical industries. Carvacrol, thymol, β-caryophyllene, and p-cymene are terpene compounds contained in oregano essential oil (OEO); flavonoids such as quercetin O-hexoside, pinocembrin, and galangin are flavonoids found in oregano extracts. Furthermore, thermoresistant compounds that remain in the plant matrix following a thermal process can be priced in terms of the circular economy. By using better and more selective extraction conditions, the bioactive compounds present in Mexican oregano can be studied as potential inhibitors of COVID-19. Also, research on extraction technologies should continue to ensure a higher quality of bioactive compounds while preventing an undesired chemical shift (e.g., hydrolysis). The oregano fractions can be used in the food, health, and agricultural industries.
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Affiliation(s)
- Israel Bautista-Hernández
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico; (I.B.-H.); (A.I.); or (A.C.F.-G.)
| | - Cristóbal N. Aguilar
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico; (I.B.-H.); (A.I.); or (A.C.F.-G.)
- Correspondence: (M.L.C.-G.); (C.N.A.); Tel.: +52-844-4161238 (C.N.A.)
| | - Guillermo C. G. Martínez-Ávila
- Laboratory of Chemistry and Biochemistry, School of Agronomy, Universidad Autónoma de Nuevo León, General Escobedo, Monterrey 66050, Mexico;
| | - Cristian Torres-León
- Ethnobiological Garden and Research Center-UadeC (CIJE), Universidad Autónoma de Coahuila, Saltillo 27480, Mexico;
| | - Anna Ilina
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico; (I.B.-H.); (A.I.); or (A.C.F.-G.)
| | - Adriana C. Flores-Gallegos
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico; (I.B.-H.); (A.I.); or (A.C.F.-G.)
| | - Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, India;
| | - Mónica L. Chávez-González
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico; (I.B.-H.); (A.I.); or (A.C.F.-G.)
- Correspondence: (M.L.C.-G.); (C.N.A.); Tel.: +52-844-4161238 (C.N.A.)
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15
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KÜÇÜKCERAN H, CİHAN FG, DAYE M. Teachers’ Approaches to Strengthening Their Immune Systems during the COVID-19 Pandemic. KONURALP TIP DERGISI 2021. [DOI: 10.18521/ktd.924043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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16
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Gediz Erturk A, Sahin A, Bati Ay E, Pelit E, Bagdatli E, Kulu I, Gul M, Mesci S, Eryilmaz S, Oba Ilter S, Yildirim T. A Multidisciplinary Approach to Coronavirus Disease (COVID-19). Molecules 2021; 26:3526. [PMID: 34207756 PMCID: PMC8228528 DOI: 10.3390/molecules26123526] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 06/04/2021] [Accepted: 06/04/2021] [Indexed: 02/07/2023] Open
Abstract
Since December 2019, humanity has faced an important global threat. Many studies have been published on the origin, structure, and mechanism of action of the SARS-CoV-2 virus and the treatment of its disease. The priority of scientists all over the world has been to direct their time to research this subject. In this review, we highlight chemical studies and therapeutic approaches to overcome COVID-19 with seven different sections. These sections are the structure and mechanism of action of SARS-CoV-2, immunotherapy and vaccine, computer-aided drug design, repurposing therapeutics for COVID-19, synthesis of new molecular structures against COVID-19, food safety/security and functional food components, and potential natural products against COVID-19. In this work, we aimed to screen all the newly synthesized compounds, repurposing chemicals covering antiviral, anti-inflammatory, antibacterial, antiparasitic, anticancer, antipsychotic, and antihistamine compounds against COVID-19. We also highlight computer-aided approaches to develop an anti-COVID-19 molecule. We explain that some phytochemicals and dietary supplements have been identified as antiviral bioproducts, which have almost been successfully tested against COVID-19. In addition, we present immunotherapy types, targets, immunotherapy and inflammation/mutations of the virus, immune response, and vaccine issues.
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Affiliation(s)
- Aliye Gediz Erturk
- Department of Chemistry, Faculty of Arts and Sciences, Ordu University, Altınordu, Ordu 52200, Turkey;
| | - Arzu Sahin
- Department of Basic Medical Sciences—Physiology, Faculty of Medicine, Uşak University, 1-EylulUşak 64000, Turkey;
| | - Ebru Bati Ay
- Department of Plant and Animal Production, Suluova Vocational School, Amasya University, Suluova, Amasya 05100, Turkey;
| | - Emel Pelit
- Department of Chemistry, Faculty of Arts and Sciences, Kırklareli University, Kırklareli 39000, Turkey;
| | - Emine Bagdatli
- Department of Chemistry, Faculty of Arts and Sciences, Ordu University, Altınordu, Ordu 52200, Turkey;
| | - Irem Kulu
- Department of Chemistry, Faculty of Basic Sciences, Gebze Technical University, Kocaeli 41400, Turkey;
| | - Melek Gul
- Department of Chemistry, Faculty of Arts and Sciences, Amasya University, Ipekkoy, Amasya 05100, Turkey
| | - Seda Mesci
- Scientific Technical Application and Research Center, Hitit University, Çorum 19030, Turkey;
| | - Serpil Eryilmaz
- Department of Physics, Faculty of Arts and Sciences, Amasya University, Ipekkoy, Amasya 05100, Turkey;
| | - Sirin Oba Ilter
- Food Processing Department, Suluova Vocational School, Amasya University, Suluova, Amasya 05100, Turkey;
| | - Tuba Yildirim
- Department of Biology, Faculty of Arts and Sciences, Amasya University, Ipekkoy, Amasya 05100, Turkey;
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Bautista-Hernández I, Aranda-Ledesma NE, Rojas R, Tafolla-Arellano JC, Martínez-Ávila GC. Antioxidant activity of polyphenolic compounds obtained from Euphorbia antisyphilitica by-products. Heliyon 2021; 7:e06734. [PMID: 33869881 PMCID: PMC8045045 DOI: 10.1016/j.heliyon.2021.e06734] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 01/28/2021] [Accepted: 04/01/2021] [Indexed: 11/17/2022] Open
Abstract
In this study, an alternative extraction technique, ultrasound-assisted extraction, was used to extract the polyphenolic fraction from two different residues of the candelilla plant (Euphorbia antisyphilitica). These metabolites were further analyzed to evaluate their bioactivity as antioxidants. In addition, their functional groups were identified by Fourier transform infrared (FTIR) spectroscopy. The antioxidant assays showed statistically significant differences between the phenolic extracts, with citric acid residues (CAR) exhibiting a higher oxidant effect than sulfuric acid residues (SAR). The CAR from San Jerónimo (SJ) cultivar showed decreased IC50 values (179.441 ± 7.92 μL mL-1, DPPH•), and its polyphenolic fraction was able to inhibit lipid oxidation (70.31 ± 2.50%). FTIR analysis subsequently revealed the presence of functional groups related to polyphenolic compounds, such as hydroxy, carbonyl, carbon double bond, and amine groups. In addition, FTIR spectra showed slight differences in phenolic compounds, due to the strong acid treatment involved in the extraction of wax. The present study demonstrated that candelilla by-products from citric acid-wax extraction have a polyphenolic fraction with strong antioxidant activity, which may be useful in food and pharmaceutical products.
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Affiliation(s)
- Israel Bautista-Hernández
- Autonomous University of Nuevo Leon, School of Agronomy, Laboratory of Chemistry and Biochemistry, General Escobedo, Nuevo Leon, Mexico
| | - Néstor E. Aranda-Ledesma
- Autonomous University of Nuevo Leon, School of Agronomy, Laboratory of Chemistry and Biochemistry, General Escobedo, Nuevo Leon, Mexico
| | - Romeo Rojas
- Autonomous University of Nuevo Leon, School of Agronomy, Laboratory of Chemistry and Biochemistry, General Escobedo, Nuevo Leon, Mexico
| | - Julio C. Tafolla-Arellano
- Autonomous University Antonio Narro, Basic Sciences Department, Laboratory of Biotechnology and Molecular Biology, Saltillo, Coahuila, Mexico
| | - Guillermo C.G. Martínez-Ávila
- Autonomous University of Nuevo Leon, School of Agronomy, Laboratory of Chemistry and Biochemistry, General Escobedo, Nuevo Leon, Mexico
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