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Siddiqui SA, Azmy Harahap I, Suthar P, Wu YS, Ghosh N, Castro-Muñoz R. A Comprehensive Review of Phytonutrients as a Dietary Therapy for Obesity. Foods 2023; 12:3610. [PMID: 37835263 PMCID: PMC10572887 DOI: 10.3390/foods12193610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 09/22/2023] [Accepted: 09/25/2023] [Indexed: 10/15/2023] Open
Abstract
Obesity is a complex medical condition mainly caused by eating habits, genetics, lifestyle, and medicine. The present study deals with traditional diets like the Mediterranean diet, Nordic diet, African Heritage diet, Asian diet, and DASH, as these are considered to be sustainable diets for curing obesity. However, the bioavailability of phytonutrients consumed in the diet may vary, depending on several factors such as digestion and absorption of phytonutrients, interaction with other substances, cooking processes, and individual differences. Hence, several phytochemicals, like polyphenols, alkaloids, saponins, terpenoids, etc., have been investigated to assess their efficiencies and safety in the prevention and treatment of obesity. These phytochemicals have anti-obesity effects, mediated via modulation of many pathways, such as decreased lipogenesis, lipid absorption, accelerated lipolysis, energy intake, expenditure, and preadipocyte differentiation and proliferation. Owing to these anti-obesity effects, new food formulations incorporating these phytonutrients were introduced that can be beneficial in reducing the prevalence of obesity and promoting public health.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Department of Biotechnology and Sustainability, Technical University of Munich, Essigberg 3, 94315 Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610 Quakenbrück, Germany
| | | | - Priyanka Suthar
- Department of Food Science and Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Solan 173230, Himachal Pradesh, India;
| | - Yuan Seng Wu
- School of Medical and Life Sciences, Sunway University, Subang Jaya 47500, Malaysia;
| | - Nibedita Ghosh
- Department of Pharmacology, Girijananda Chowdhury University, Guwahati 781017, Assam, India;
| | - Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca, Av. Eduardo Monroy Cárdenas 2000, San Antonio Buenavista, Toluca de Lerdo 50110, Mexico
- Department of Sanitary Engineering, Faculty of Civil and Environmental Engineering, Gdansk University of Technology, G. Narutowicza St. 11/12, 80-233 Gdansk, Poland
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Shahinfar H, Amini MR, Payandeh N, Torabynasab K, Pourreza S, Jazayeri S. Dose-dependent effect of vinegar on blood pressure: A GRADE-assessed systematic review and meta-analysis of randomized controlled trials. Complement Ther Med 2022; 71:102887. [PMID: 36152934 DOI: 10.1016/j.ctim.2022.102887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 08/06/2022] [Accepted: 09/20/2022] [Indexed: 12/14/2022] Open
Abstract
BACKGROUND There are controversial findings regarding the effect of vinegar on blood pressure based on the evidence accumulated so far. METHODS A systematic search was conducted through PubMed, Scopus, and ISI Web of Science up to April 2022. We estimated the change in blood pressure for each 30 ml/d increments in vinegar consumption in each trial and then, calculated the mean difference (MD) and 95 %CI using a fixed-effects model. A dose-response meta-analysis of differences in means provided us with the estimation of the dose-dependent effect. The certainty of evidence was rated by the GRADE tool. RESULTS Each 30 ml/d increment in vinegar consumption reduced SBP by - 3.25 mmHg (95 %CI: - 5.54, - 0.96; I2 = 67.5 %, GRADE = low). Levels of SBP decreased linearly and slightly (Pnonlinearity = 0.69, Pdose-response = 0.02) up to vinegar consumption of 30 ml/d (MD30 ml/d: - 3.36, 95 %CI: - 5.77, - 0.94). Each 30 ml/d increment in vinegar consumption reduced DBP by - 3.33 mmHg (95 %CI: - 4.16, - 2.49; I2 = 57.1 %, GRADE = low). Levels of DBP decreased linearly and slightly (Pnonlinearity = 0.47, Pdose-response = 0.004) up to vinegar consumption of 30 ml/d (MD30 ml/d: - 2.61, 95 %CI: - 4.15, - 1.06) CONCLUSIONS: According to the findings, vinegar significantly reduces systolic and diastolic blood pressure and may be considered an adjunct to hypertension treatment. Thus, clinicians could incorporate vinegar consumption as part of their dietary advice for patients.
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Affiliation(s)
- Hossein Shahinfar
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Islamic Republic of Iran; Student Research Committee, Faculty of Public Health, Iran University of Medical Sciences, Tehran, Islamic Republic of Iran
| | - Mohammad Reza Amini
- Student Research Committee, Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran
| | - Nastaran Payandeh
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Islamic Republic of Iran
| | - Kimia Torabynasab
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Islamic Republic of Iran
| | - Sanaz Pourreza
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Islamic Republic of Iran
| | - Shima Jazayeri
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Islamic Republic of Iran.
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Corella-Salazar DA, Domínguez-Avila JA, Montiel-Herrera M, Astiazaran-Garcia H, Salazar-López NJ, Serafín-García MS, Olivas-Orozco GI, Molina-Corral FJ, González-Aguilar GA. Sub-chronic consumption of a phenolic-rich avocado paste extract induces GLP-1-, leptin-, and adiponectin-mediated satiety in Wistar rats. J Food Biochem 2021; 45:e13957. [PMID: 34605050 DOI: 10.1111/jfbc.13957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 09/13/2021] [Accepted: 09/22/2021] [Indexed: 11/28/2022]
Abstract
Avocado paste (AP) is a phenolic-rich byproduct of avocado oil extraction. The effects of sub-chronic consumption of diets supplemented with an AP phenolic extract (PE) were analyzed. A standard diet (SD), high-fat diet (HFD), and these supplemented with PE (SD + PE and HFD + PE) were used. Significantly increased satiety was observed in PE-supplemented groups, according to less food consumption (-15% in SD + PE vs. SD, and -11% in HFD + PE vs. HFD), without changes in weight gain or percentage of adipose tissue. PE-supplemented groups had an increased plasma concentration ( + 16% in SD + PE vs. SD, and +26% in HFD + PE vs. HFD) and relative mRNA expression (+74% in SD + PE vs. SD, and +46% in HFD + PE vs. HFD) of GLP-1; an increase in plasma leptin and adiponectin was independent of their mRNA expression. Our results suggest that AP-derived PE exerts a satiety effect in vivo, possibly mediated by GLP-1, leptin, and adiponectin. PRACTICAL APPLICATIONS: Minimizing food waste is a top priority in most of the world, thus, researchers seek methods to reintroduce industrial fruit and vegetable byproducts into the food processing chain. The present work highlights the potential of avocado byproducts as sources of bioactive phenolic compounds, whose sub-chronic consumption (8 weeks) exerts a satiety action in vivo. Avocado farming is resource-intensive, making it of relevance to producers and processing industries to avoid discarding its byproducts as much as possible.
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Affiliation(s)
| | - J Abraham Domínguez-Avila
- Cátedras CONACYT-Centro de Investigación en Alimentación y Desarrollo A. C., Hermosillo, Sonora, Mexico
| | | | | | - Norma J Salazar-López
- Centro de Investigación en Alimentación y Desarrollo A. C., Hermosillo, Sonora, Mexico.,Facultad de Medicina de Mexicali, Universidad Autónoma de Baja California, Mexicali, Baja California, Mexico
| | | | - Guadalupe Isela Olivas-Orozco
- Coordinación de Tecnología de Alimentos de la Zona Templada, Centro de Investigación en Alimentación y Desarrollo A. C., Cd. Cuauhtémoc, Chihuahua, Mexico
| | - Francisco Javier Molina-Corral
- Coordinación de Tecnología de Alimentos de la Zona Templada, Centro de Investigación en Alimentación y Desarrollo A. C., Cd. Cuauhtémoc, Chihuahua, Mexico
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Panjeshahin A, Mollahosseini M, Panbehkar‐Jouybari M, Kaviani M, Mirzavandi F, Hosseinzadeh M. Effects of garlic supplementation on liver enzymes: A systematic review and meta‐analysis of randomized controlled trials. Phytother Res 2020; 34:1947-1955. [DOI: 10.1002/ptr.6659] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 01/20/2020] [Accepted: 02/16/2020] [Indexed: 12/11/2022]
Affiliation(s)
- Asieh Panjeshahin
- Nutrition and Food Security Research CenterShahid Sadoughi University of Medical Sciences Yazd Iran
- Department of Nutrition, School of Public HealthShahid Sadoughi University of Medical Sciences Yazd Iran
| | - Mehdi Mollahosseini
- Nutrition and Food Security Research CenterShahid Sadoughi University of Medical Sciences Yazd Iran
- Department of Nutrition, School of Public HealthShahid Sadoughi University of Medical Sciences Yazd Iran
| | - Monireh Panbehkar‐Jouybari
- Nutrition and Food Security Research CenterShahid Sadoughi University of Medical Sciences Yazd Iran
- Department of Nutrition, School of Public HealthShahid Sadoughi University of Medical Sciences Yazd Iran
| | - Mojtaba Kaviani
- Faculty of Pure & Applied Science, School of Nutrition and DieteticsAcadia University Wolfville Nova Scotia Canada
| | - Farhang Mirzavandi
- Nutrition and Food Security Research CenterShahid Sadoughi University of Medical Sciences Yazd Iran
- Department of Nutrition, School of Public HealthShahid Sadoughi University of Medical Sciences Yazd Iran
| | - Mahdieh Hosseinzadeh
- Nutrition and Food Security Research CenterShahid Sadoughi University of Medical Sciences Yazd Iran
- Department of Nutrition, School of Public HealthShahid Sadoughi University of Medical Sciences Yazd Iran
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Ali Z, Li J, Zhang Y, Naeem N, Younas S, Javeed F. Dates (Phoenix Dactylifera) and Date Vinegar: Preventive Role against Various Diseases and Related in Vivo Mechanisms. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1735411] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Zeshan Ali
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
- University Key Laboratory of Food Processing Byproducts for Advanced Development and High Value Utilization, Shaanxi Normal University, Xi’an, China
| | - Jianke Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
- University Key Laboratory of Food Processing Byproducts for Advanced Development and High Value Utilization, Shaanxi Normal University, Xi’an, China
| | - Yuhuan Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
- University Key Laboratory of Food Processing Byproducts for Advanced Development and High Value Utilization, Shaanxi Normal University, Xi’an, China
| | - Naureen Naeem
- Department of Home Economics, Lahore Garrison University, Lahore, Pakistan
| | - Shoaib Younas
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Farah Javeed
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences Lahore, Pakistan
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Daily date vinegar consumption improves hyperlipidemia, β-carotenoid and inflammatory biomarkers in mildly hypercholesterolemic adults. J Herb Med 2019. [DOI: 10.1016/j.hermed.2019.100265] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Ali Z, Ma H, Rashid MT, Wali A, Younas S. Preliminary study to evaluate the phytochemicals and physiochemical properties in red and black date's vinegar. Food Sci Nutr 2019; 7:1976-1985. [PMID: 31289645 PMCID: PMC6593385 DOI: 10.1002/fsn3.1009] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Revised: 03/05/2019] [Accepted: 03/07/2019] [Indexed: 02/06/2023] Open
Abstract
Antioxidant activity, total phenolic content (TPC), total flavonoids, carotenoids, pH, and total titratable acidity of red and black date's vinegar were analyzed. The extraction method was designed and optimized for this purpose with respect to the variety and solvent concentrations along with the time of ultrasonication. The results showed that red dates' vinegar has significantly (p < 0.05) higher total phenols (3.38 ± 0.13 mg GAE/ml) and antioxidant activity as compared to black dates' vinegar, which had a higher amount of carotenoids (3.43 ± 0.11 mg/100 ml). Similarly, red dates' vinegar has more flavonoids as compared to commercially available Zhenjiang vinegar. In terms of physiochemical properties, both red and black date's vinegar were not significantly different (p > 0.05). Use of 50% and 80% methanol with 25 min of ultrasonication for extraction seemed more effective. The total phenols, flavonoids, antioxidant activity, carotenoids, and physiochemical analysis of the red and black date's vinegar indicated that vinegar from dates (red or black dates) is a competitive product in the marketplace.
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Affiliation(s)
- Zeshan Ali
- School of Food and NutritionMinhaj UniversityLahorePakistan
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
| | - Haile Ma
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
| | | | - Asif Wali
- Department of Agriculture and Food TechnologyKarakoram International UniversityGilgitPakistan
| | - Shoaib Younas
- Department of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
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