Journal articles: 'Bioactive compounds of food'

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Evans, Levi W., Samantha S. Romanick, and Bradley S. Ferguson. "Natural product inhibitors of acetyl-lysine erasers in the prevention and treatment of heart failure." Functional Foods in Health and Disease 7, no. 8 (August 31, 2017): 577. http://dx.doi.org/10.31989/ffhd.v7i8.376.

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Background: Heart failure (HF) is a major public health concern, with five-year mortality rates following first admission for HF being approximately 50%, thereby stressing the need for novel therapeutic approaches. Histone deacetylases (HDACs) govern lysine acetylation of histone tails that regulates nucleosmal DNA. HDAC inhibitors have emerged as efficacious therapies in pre-clinical models of HF. Interest in diet-gene interactions has given rise to the study of ‘food bioactives’ as epigenetic regulators of gene expression that control human health and disease. These reports demonstrate that bioactive food compounds regulate epigenetic marks that link diet to gene regulation. In fact, others have also shown that bioactive compounds can target HDACs for inhibition; accordingly, bioactive food compounds offer unique opportunities for therapeutic intervention and prevention of heart failure. Lastly, there is emerging interest into how these food bioactives function together or as additives within foods ‘functional foods’ to regulate epigenetic disease. This review will highlight bioactive compound HDAC inhibitors and their role in the heart.Keywords: acetylation, bioactive compounds, dietary HDAC inhibitors, HDACs, histone deacetylases

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Vilas-Boas, Ana A., Manuela Pintado, and Ana L. S. Oliveira. "Natural Bioactive Compounds from Food Waste: Toxicity and Safety Concerns." Foods 10, no. 7 (July 6, 2021): 1564. http://dx.doi.org/10.3390/foods10071564.

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Although synthetic bioactive compounds are approved in many countries for food applications, they are becoming less and less welcome by consumers. Therefore, there has been an increasing interest in replacing these synthetic compounds by natural bioactive compounds. These natural compounds can be used as food additives to maintain the food quality, food safety and appeal, and as food supplements or nutraceuticals to correct nutritional deficiencies, maintain a suitable intake of nutrients, or to support physiological functions, respectively. Recent studies reveal that numerous food wastes, particularly fruit and vegetables byproducts, are a good source of bioactive compounds that can be extracted and reintroduced into the food chain as natural food additives or in food matrices for obtaining nutraceuticals and functional foods. This review addresses general questions concerning the use of fruit and vegetables byproducts as new sources of natural bioactive compounds that are being addressed to foods as natural additives and supplements. Those bioactive compounds must follow the legal requirements and evaluations to assess the risks for human health and their toxicity must be considered before being launched into the market. To overcome the potential health risk while increasing the biological activity, stability and biodistribution of the supplements’ technological alternatives have been studied such as encapsulation of bioactive compounds into micro or nanoparticles or nanoemulsions. This will allow enhancing the stability and release along the gastrointestinal tract in a controlled manner into the specific tissues. This review summarizes the valorization path that a bioactive compound recovered from an agro-food waste can face from the moment their potentialities are exhibited until it reaches the final consumer and the safety and toxicity challenges, they may overcome.

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Vettorazzi, Ariane, Adela López de Cerain, Julen Sanz-Serrano, Ana G. Gil, and Amaya Azqueta. "European Regulatory Framework and Safety Assessment of Food-Related Bioactive Compounds." Nutrients 12, no. 3 (February 26, 2020): 613. http://dx.doi.org/10.3390/nu12030613.

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A great variety of functional foods, nutraceuticals, or foods with bioactive compounds are provided nowadays to consumers. Aware of the importance of the safety aspects, the food industry has to comply with different legal requirements around the world. In this review, the European regulatory framework for food-related bioactive compounds is summarized. The term ‘bioactive compound’ is not defined in the European regulations, however, since they can be part of food supplements, fortified foods, or novel food, they are included within the legal requirements of those corresponding types of foods or supplements. Lists of authorized compounds/foods appear in the correspondent regulations, however, when a new compound/food is going to be launched into the market, its safety assessment is essential. Although the responsibility for the safety of these compounds/foods lies with the food business operator placing the product on the market, the European Food Safety Authority (EFSA) carries out scientific evaluations to assess the risks for human health. To facilitate this procedure, different guidelines exist at the European level to explain the tier toxicity testing approach to be considered. This approach divides the evaluation into four areas: (a) toxicokinetics; (b) genotoxicity; (c) subchronic and chronic toxicity and carcinogenicity; and (d) reproductive and developmental toxicity.

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Fiore, Alberto, Blaž Cigić, and Vito Verardo. "Bioactive Compounds from Food Byproducts." Journal of Food Quality 2019 (January 14, 2019): 1–2. http://dx.doi.org/10.1155/2019/6213792.

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Martirosyan, Danik, and Emma Miller. "Bioactive Compounds: The Key to Functional Foods." Bioactive Compounds in Health and Disease 1, no. 3 (July 31, 2018): 36. http://dx.doi.org/10.31989/bchd.v1i3.539.

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Background: Bioactive compounds are the constituents of foods, especially functional foods, that provide beneficial health properties. For example, these benefits include antioxidants, anti-inflammatory, antifungal, and various additional preventative properties, which illustrates how bioactive compounds are the real-life example of Hippocrates’ notion “let thy food be thy medicine” [1]. Originally, many definitions of functional foods neglected to acknowledge the importance of bioactive compounds [2]. Bioactive compounds are the constituents that enhance functional foods and therefore are necessary to incorporate under the umbrella of functional foods. Functional foods are able to provide health benefits though bioactive compounds, as these compounds target mechanisms that manage, prevent, and/or treat disease [2]. The Functional Food Center asserts that bioactive compounds are quintessential of functional foods and essential for optimal health, thereby leading to the inclusion of bioactive compounds in the most recent definition of functional foods [1].

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Mondal, Sukanta, Neelakanta Pillai Padmakumari Soumya, Saraswathy Mini, and Shali Kochuvelickakathu Sivan. "Bioactive compounds in functional food and their role as therapeutics." Bioactive Compounds in Health and Disease 4, no. 3 (March 29, 2021): 24. http://dx.doi.org/10.31989/bchd.v4i3.786.

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Bioactive food ingredients are non-essential substances found in foods that can modulate one or more metabolic processes, resulting in enhanced health. Functional diets have attracted more critical than ever as an alternative to conventional treatments of many diseases. The medicinal potential of functional foods and nutraceuticals is due to some unique functional groups produced due to food metabolism and their molecular variants. Phytochemicals are biologically active, naturally occurring chemical compounds in plants with various biological properties and therapeutic benefits. While functional foods and natural bioactive compounds have been used as conventional medicines to treat chronic diseases for decades, recent scientific findings identify functional foods' health advantages and present their behavior's basic mechanisms. Phytochemicals have essential bioactive roles in the prevention and treatment of oxidative and inflammatory diseases. Plant-derived bioactive compounds can help suppress inflammation by inhibiting oxidative damage and communicating with the immune system. Many bioactive components are capable of binding to intestinal tract toxins or carcinogens. These bioactive peptides control Diet-related medical conditions such as obesity, cardiovascular diseases, and other metabolic diseases. Various bioactive compounds in common food and their therapeutic role is discussed in this review.Keywords: Functional food, phytochemicals, bioactive peptides, therapeutic effects.

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Suryaningtyas, Indyaswan Tegar. "SENYAWA BIOAKTIF MIKROALGA DAN PROSPEKNYA DI MASA DEPAN." OSEANA 44, no. 1 (April 30, 2019): 15–25. http://dx.doi.org/10.14203/oseana.2019.vol.44no.1.28.

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BIOACTIVE COMPOUND FROM MICROALGAE AND ITS FUTURE PROSPECT. Microalgae biomass is potential to be used in various fields, one of which is as a producer of bioactive compounds. Bioactive compounds from microalgae can be used extensively in the pharmaceutical industry, cosmetic’s raw materials, food flavouring substances, and functional food ingredients. In terms of health, the bioactive compounds have the potential as antioxidants, antiviral, antibacterial, anti-fungal, anti-inflammatory, anti-tumor, and prevent the effects of malaria, but the potential for microalgae’s bioactive compound has not been explored well if compared to the production of terrestrial plants. Some examples of the bioactive compounds that have been used are carotenoid groups such as lutein, β-carotene, astaxanthin and fucoxanthin; fatty acid groups such as EPA and DHA; and also some toxin compounds such as domoic acid. To obtain the optimum yield of bioactive compounds, it requires the right method in biomass production, compound extraction, compounds isolation and compounds identification. While testing the activities, it is necessary to do some assays such as antioxidan, antibiotic, antiviral and anticancer assay. The development of the technology can improve the potential use of microalgae to synthesis its bioactive compounds.

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Herderich, Markus, and Birgit Gutsche. "Tryptophan‐derived bioactive compounds in food." Food Reviews International 13, no. 1 (February 1997): 103–35. http://dx.doi.org/10.1080/87559129709541100.

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Zhang, Zhan-Lu, Mei-Liang Zhou, Yu Tang, Fa-Liang Li, Yi-Xiong Tang, Ji-Rong Shao, Wen-Tong Xue, and Yan-Min Wu. "Bioactive compounds in functional buckwheat food." Food Research International 49, no. 1 (November 2012): 389–95. http://dx.doi.org/10.1016/j.foodres.2012.07.035.

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Georganas, Alexandros, Elisavet Giamouri, Athanasios C. Pappas, George Papadomichelakis, Fenia Galliou, Thrassyvoulos Manios, Eleni Tsiplakou, Kostas Fegeros, and George Zervas. "Bioactive Compounds in Food Waste: A Review on the Transformation of Food Waste to Animal Feed." Foods 9, no. 3 (March 5, 2020): 291. http://dx.doi.org/10.3390/foods9030291.

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Bioactive compounds are substances which are present in foods in small amounts and have the ability to provide health benefits. Bioactive compounds include but are not limited to long-chain polyunsaturated fatty acids, vitamins, carotenoids, peptides, and polyphenols. The aim of the present study is to review literature for potential bioactive compounds present in food waste material and discuss the transformation of food waste to animal feed under the perspective that usage of food waste, rather than disposal, may tackle food insecurity and provide health benefits. Finally, applications in poultry and swine nutrition, with emphasis on the presence of fatty acids on food waste material, are discussed.

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Nahum, Victoria, and Abraham J. Domb. "Recent Developments in Solid Lipid Microparticles for Food Ingredients Delivery." Foods 10, no. 2 (February 11, 2021): 400. http://dx.doi.org/10.3390/foods10020400.

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Health food has become a prominent force in the market place, influencing many food industries to focus on numerous bioactive compounds to reap benefits from its properties. Use of these compounds in food matrices has several limitations. Most of the food bio-additives are sensitive compounds that may quickly decompose in both food and within the gastrointestinal tract. Since most of these bioactives are highly or partially lipophilic molecules, they possess very low water solubility and insufficient dispersibility, leading to poor bioavailability. Thus, various methods of microencapsulation of large number of food bioactives have been studied. For encapsulation of hydrophobic compounds several lipid carriers and lipid platforms have been studied, including emulsions, microemulsions, micelles, liposomes, and lipid nano- and microparticles. Solid lipid particles (SLP) are a promising delivery system, can both deliver bioactive compounds, reduce their degradation, and permit slow and sustained release. Solid lipid particles have important advantages compared to other polymer carriers in light of their simple production technology, including scale up ability, higher loading capacity, extremely high biocompatibility, and usually low cost. This delivery system provides improved stability, solubility in various matrixes, bioavailability, and targeting properties. This article reviews recent studies on microencapsulation of selected bioactive food ingredients in solid lipid-based carriers from a point of view of production methods, characteristics of obtained particles, loading capability, stability, and release profile.

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Albuquerque, Gilciane Américo, Ana Vânia Carvalho, Lênio José Guerreiro de Faria, Renan Campos Chisté, Luiza Helena da Silva Martins, and Alessandra Santos Lopes. "Effects of thermal pasteurization on jambolan tropical juice bioactive compounds." British Food Journal 121, no. 11 (October 24, 2019): 2821–34. http://dx.doi.org/10.1108/bfj-03-2019-0191.

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Purpose Jambolan has be used as a diabetes-treatment aid, and it has become quite popular; studies have been carried out over the years on this fruit because it presents high activity against superoxide anion and hydroxyl radicals due to the bioactive compounds that may play an important role against oxidative stress. No studies have been reported on the effects of pasteurization on the bioactive compounds of jambolan tropical juice. The paper aims to discuss these issues. Design/methodology/approach For evaluation of the effects of pasteurization on jambolan juice bioactive compounds, a complete compound and rotational experimental design was carried out by varying temperature (80–90°C) and time (45–75 s). The bioactive compounds (total phenolic, total anthocyanin and antioxidant activity) and the enzymatic activity of enzymes (enzymatic browning) were assessed. Findings The study of bioactive compounds in the pasteurized juice of jambolan, showed that the total phenolics (TP) and ABTS antioxidant activity presented statistical significance (p<0.05). The action of enzymes causing enzymatic browning was only observed in the standard sample. The optimization of the pasteurization process with the maximum bioactive compound retention was 91.65°C for 69.45 s. The optimal point found is in agreement with studies on thermal treatment that recommend using short times at high temperatures for better retention of food constituents. Originality/value The incidence of chronic diseases in humans has increased significantly over the years, some bioactive phytochemicals present in fruits may help against these diseases, so the production of tropical jambolana juices can help to nourish and regulate the consumer health. Therefore, studying the maintenance of bioactive compounds present in this product could be an alternative for the production of healthier foods.

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Gur, Johanna, Marselinny Mawuntu, and Danik Martirosyan. "FFC’s Advancement of Functional Food Definition." Functional Foods in Health and Disease 8, no. 7 (July 31, 2018): 385. http://dx.doi.org/10.31989/ffhd.v8i7.531.

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Background: To create functional food products based on scientific evidence, we must first define functional foods. Previous definitions describe how functional foods improve health and mitigate disease. However, more refined definitions provide a reason for their efficacy–through the activity of bioactive compounds and the measurement of biomarkers, which are the essential tools for gauging the effectiveness of functional foods.Functional foods are generally linked to health promotion. The physiological effects of functional food or bioactive compounds may vary, but their categories of action include physical performance, cognitive, behavioral, and psychological function, organ or system function, and combating chronic disease [1, 2].Therefore, establishing a formal definition for these foods will help bring legitimate functional foods to the market. The addition of bioactive compounds, or biochemical molecules that improve health through the physiological mechanisms, improves the definition of functional foods. As a result, the advancement of the functional food definition by the Functional Food Center (FFC) has developed to provide clarity and a more comprehensive understanding of its meaning.

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Brandelli, Adriano, Luis Fernando Wentz Brum, and João Henrique Zimnoch dos Santos. "Nanostructured bioactive compounds for ecological food packaging." Environmental Chemistry Letters 15, no. 2 (April 3, 2017): 193–204. http://dx.doi.org/10.1007/s10311-017-0621-7.

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Sadohara, Rie, and Danik Martirosyan. "Functional Food Center’s vision on functional food definition and science in comparison to FDA’s health claim authorization and Japan’s Foods for Specified Health Uses." Functional Foods in Health and Disease 10, no. 11 (November 17, 2020): 465. http://dx.doi.org/10.31989/ffhd.v10i11.753.

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The aging population and skyrocketing medical costs are an urgent problem in some countries, which necessitates the prevention of diseases and postponement of disease progression with non-medical means. Functional foods are those that exhibit beneficial effects on human health and play a vital role in supporting part of normal diets. In order to produce functional foods with safe and effective active compounds, it is necessary to define functional foods and to identify the bioactive compounds, the mode(s) of action, and the proper daily dosage. Furthermore, functional foods should undergo a neutral evaluation by an independent organization to ensure only safe and effective products will be released to the market. Japan’s Foods for Specified Health Uses (FOSHU) approval system will be described in this review as an example in which individual functional foods are evaluated with numerous criteria by a governmental agency. Whilst the Food and Drug Administration (FDA) evaluates and authorizes health claim petitions, a definition of functional foods and a distinct functional food category are lacking in the U.S.. The Functional Food Center (FFC) has been supporting functional food scientists worldwide through research and the publishing of numerous educational materials on functional foods. Thus, the FFC and the Academic Society for Functional Foods and Bioactive Compounds (ASFFBC) can and are willing to help the FDA and other governmental agencies establish the category of functional foods and the field of functional food science, which needs to be highly collaborative and multidisciplinary. This review will also describe the current health claim authorization by the FDA and the FFC’s vision on the definition of functional foods, bioactive compounds, and the establishment of functional food science that will eventually contribute to human health and well-being in the US and across the globe.Keywords: functional food definition, functional foods, FOSHU, bioactive compounds, functional food science, health claim, foods for specified health uses

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RUS, Valentina Mariana, Francisc Vasile DULF, Carmen SOCACIU, Oana Lelia POP, Floricuta RANGA, Florinela FETEA, and Dan Cristian VODNAR. "Fruits Bioactive Compounds Characterization from a New Food Product." Notulae Scientia Biologicae 6, no. 4 (December 8, 2014): 470–73. http://dx.doi.org/10.15835/nsb649461.

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The aim of this study was (I) to create a new product, smart bar type which can be consumed as protective food by adults and children (II) to characterize the bioactive compounds from the designed food. The bioactive compounds were identified from nuts, raw seeds of almonds, dry cranberries, dry plums and flax seeds. Secoisolariciresinol (683 ppm) has been identified as a major compound in flax seeds. The vitamin C was quantified by HPLC in a concentration of 35.02 mg% in cranberries extract. The total phenolic content varied from 7.1 mg/g for walnut to 71.8 mg/g for cranberries. In addition, the antioxidative capability of phenolic compounds was monitored and evaluated using a colored free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). Almond showed better results than walnut in the antioxidant capacity test. The results obtained in this study collect information that enables the use of nuts, raw seeds of almonds, dry cranberries, dry plums and flax seeds as raw material for the production of smart bar which may serve as a new product for food market.

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Fonseca Maciel, Leonardo, Ana Lúcia de Souza Madureira Felício, and Elisa Yoko Hirooka. "Bioactive compounds by UPLC-PDA in different cocoa clones (Theobroma cacao L.) developed in the Southern region of Bahia, Brazil." British Food Journal 119, no. 9 (September 4, 2017): 2117–27. http://dx.doi.org/10.1108/bfj-09-2016-0423.

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Purpose Many factors can influence the bioactive compounds in cocoa beans. The purpose of this paper is to characterize the bioactive compound profile of 12 cocoa bean clones produced in Bahia’s Southern region. Design/methodology/approach Total phenolic content, total flavonoids and total anthocyanins were determined using spectrophotometric methods. Caffeic acid, caffeine, theobromine, catechin and epicatechin contents were determined using Ultra Performance Liquid Chromatography with a Photodiode Array Detector. Principal component analysis (PCA) was carried out using to determine the variability of the results found in relation to the clones studied. Findings The authors observed variations in the bioactive compound content between the analyzed cocoa clones. The SRN clone showed the highest levels of phenolic content, flavonoids, caffeine, catechin, and epicatechin. PCA showed that all the clones had unique characteristics related to the composition of their bioactive compounds content, classifying each clone in a well-defined manner. Originality/value This work is an important contribution for the characterization of new cocoa bean clones in relation to their content of bioactive compounds. The information reported in this paper can be decisive in the choice of the variety of cocoa in the production of chocolate with high bioactive compounds content and claim of functional property.

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Koistinen, Ville Mikael, Andreia Bento da Silva, László Abrankó, Dorrain Low, Rocio Garcia Villalba, Francisco Tomás Barberán, Rikard Landberg, et al. "Interlaboratory Coverage Test on Plant Food Bioactive Compounds and their Metabolites by Mass Spectrometry-Based Untargeted Metabolomics." Metabolites 8, no. 3 (August 24, 2018): 46. http://dx.doi.org/10.3390/metabo8030046.

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Bioactive compounds present in plant-based foods, and their metabolites derived from gut microbiota and endogenous metabolism, represent thousands of chemical structures of potential interest for human nutrition and health. State-of-the-art analytical methodologies, including untargeted metabolomics based on high-resolution mass spectrometry, are required for the profiling of these compounds in complex matrices, including plant food materials and biofluids. The aim of this project was to compare the analytical coverage of untargeted metabolomics methods independently developed and employed in various European platforms. In total, 56 chemical standards representing the most common classes of bioactive compounds spread over a wide chemical space were selected and analyzed by the participating platforms (n = 13) using their preferred untargeted method. The results were used to define analytical criteria for a successful analysis of plant food bioactives. Furthermore, they will serve as a basis for an optimized consensus method.

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Mushollaeni, Wahyu, and Lorine Tantalu. "Food Properties of Lebui Bean Powder Extract Fermented by Rhizopus Sp." Current Research in Nutrition and Food Science Journal 9, no. 1 (April 27, 2021): 338–45. http://dx.doi.org/10.12944/crnfsj.9.1.32.

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The fermentation that involves the performance of microbes is very effective for breaking the glycoside bonds that bind bioactive compounds in cells without using high temperatures and chemicals, as well as to improve the quality of nutritional components. Bioactive compounds in free form, obtained from the fermentation of black bean powder (Cajanus sp.) need to be extracted and characterized to obtain the types of bioactive compounds that have the potential to be applied in functional foods. Fermented black bean powder used in this experiment is the fermented lebui bean powder that has been fermented using the fungus Rhizopus sp. for two days. These lebui beans are local beans from Lombok Island, West Nusa Tenggara, Indonesia. This experiment aimed to determine the type and concentration of organic solvents, which can maintain the quality of nutritional contents and bioactive compounds of fermented lebui bean powder. The nested design was used. The main factor was the type of solvent (n-hexane or ethanol), while the solvent concentration (70% or 90%) was the second factor and nested in the main factor. The result showed that ethanol 90% was the best organic solvent to extract the bioactive compound in fermented lebui bean powder, and this extract contained protein, lipid, moisture, ash, fiber, and carbohydrates respectively 26.33%; 13.60%; 14.24%; 3.28%; 16.03%; and 26.54%. The bioactive compounds identified were phenolic, flavonoid, and anthocyanin, respectively 78.544 mgGAE/g; 217.358 mgQE/g; and 147.665 ppm.

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Donsì, Francesco, and Giovanna Ferrari. "Changing the Vision in Smart Food Design Utilizing the Next Generation of Nanometric Delivery Systems for Bioactive Compounds." Foods 9, no. 8 (August 12, 2020): 1100. http://dx.doi.org/10.3390/foods9081100.

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In modern foods, the delivery systems for bioactive compounds play a fundamental role in health promotion, wellbeing, and disease prevention through diet. Nanotechnology has secured a fundamental role in the fabrication of delivery systems with the capability of modulating the in-product and in-body behavior for augmenting bioavailability and activity of bioactive compounds. Structured nanoemulsions and nanoparticles, liposomes, and niosomes can be designed to improve bioactives preservation after ingestion, mucoadhesion, as well as of their release and pathophysiological relevance. In the future, it is expected that the delivery systems will also contribute to augment the efficacy of the bioactive compounds, for example by improving the intestinal absorption and delivery in the bloodstream, as well as promoting the formation of additional bioactive metabolites by regulating the transformations taking place during digestion and the interaction with the intestinal microbiota.

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Otunola, Gloria Aderonke, and Danik Martirosyan. "Choosing Suitable Food Vehicles for Functional Food Products." Functional Foods in Health and Disease 11, no. 2 (February 16, 2021): 44. http://dx.doi.org/10.31989/ffhd.v11i2.764.

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Globally, there is a growing demand for functional foods that provide health benefits without changing current dietary habits. However, the world is made up of diverse societies that consist of a wide range of individuals from different ethnic and cultural backgrounds associated with different food choices and preferences. Functional foods resemble traditional foods but have been designed and tailored to confer physiological and health benefits that go beyond their nutritional function. Of the seven-step cycle involved in functional food production, choosing a suitable food vehicle as a carrier of the bioactive components is essential. Therefore, this review explored the importance of food vehicles and how they can influence the acceptance of functional foods. Relevant scientific literature was electronically sourced from Google Scholar, Google, PubMed, databases of the Journals of Functional Foods in Health and Disease (JFFHD) and Bioactive Compounds in Health and Disease (BCHD) based on their mention or discussion of food choice and preference and food vehicles for food fortification or functional food production. These studies revealed that although functional foods are found virtually in all food categories, they are not homogeneously scattered over all segments of the growing market. Consumer demands and acceptance in terms of consumption patterns, ethnicity, culture, religion, and allergy, amongst others, need to be taken into consideration when choosing appropriate vehicles for functional food development.Keywords: food vehicles, functional foods, food fortification, food choice, food preference, fortification, phytonutrients, bioactive compounds

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Pattnaik, Monalisha, Pooja Pandey, Gregory J. O. Martin, Hari Niwas Mishra, and Muthupandian Ashokkumar. "Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and Their Applications in Functional Food Development." Foods 10, no. 2 (January 30, 2021): 279. http://dx.doi.org/10.3390/foods10020279.

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The by-products generated from the processing of fruits and vegetables (F&V) largely are underutilized and discarded as organic waste. These organic wastes that include seeds, pulp, skin, rinds, etc., are potential sources of bioactive compounds that have health imparting benefits. The recovery of bioactive compounds from agro-waste by recycling them to generate functional food products is of increasing interest. However, the sensitivity of these compounds to external factors restricts their utility and bioavailability. In this regard, the current review analyses various emerging technologies for the extraction of bioactives from organic wastes. The review mainly aims to discuss the basic principle of extraction for extraction techniques viz. supercritical fluid extraction, subcritical water extraction, ultrasonic-assisted extraction, microwave-assisted extraction, and pulsed electric field extraction. It provides insights into the strengths of microencapsulation techniques adopted for protecting sensitive compounds. Additionally, it outlines the possible functional food products that could be developed by utilizing components of agricultural by-products. The valorization of wastes can be an effective driver for accomplishing food security goals.

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de Camargo, Adriano Costa, Andrés R. Schwember, Roberto Parada, Sandra Garcia, Mário Roberto Maróstica, Marcelo Franchin, Marisa Aparecida Bismara Regitano-d’Arce, and Fereidoon Shahidi. "Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds." International Journal of Molecular Sciences 19, no. 11 (November 6, 2018): 3498. http://dx.doi.org/10.3390/ijms19113498.

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Plant foods, their products and processing by-products are well recognized as important sources of phenolic compounds. Recent studies in this field have demonstrated that food processing by-products are often richer sources of bioactive compounds as compared with their original feedstock. However, their final application as a source of nutraceuticals and bioactives requires addressing certain hurdles and challenges. This review discusses recent knowledge advances in the use of plant food processing by-products as sources of phenolic compounds with special attention to the role of genetics on the distribution and biosynthesis of plant phenolics, as well as their profiling and screening, potential health benefits, and safety issues. The potentialities in health improvement from food phenolics in animal models and in humans is well substantiated, however, considering the emerging market of plant food by-products as potential sources of phenolic bioactives, more research in humans is deemed necessary.

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Pérez-Gregorio, Rosa, Susana Soares, Nuno Mateus, and Victor de Freitas. "Bioactive Peptides and Dietary Polyphenols: Two Sides of the Same Coin." Molecules 25, no. 15 (July 29, 2020): 3443. http://dx.doi.org/10.3390/molecules25153443.

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The call for health-promoting nutraceuticals and functional foods containing bioactive compounds is growing. Among the great diversity of functional phytochemicals, polyphenols and, more recently, bioactive peptides have stood out as functional compounds. The amount of an ingested nutrient able to reach the bloodstream and exert the biological activity is a critical factor, and is affected by several factors, such as food components and food processing. This can lead to unclaimed interactions and/or reactions between bioactive compounds, which is particularly important for these bioactive compounds, since some polyphenols are widely known for their ability to interact and/or precipitate proteins/peptides. This review focuses on this important topic, addressing how these interactions could affect molecules digestion, absorption, metabolism and (biological)function. At the end, it is evidenced that further research is needed to understand the true effect of polyphenol-bioactive peptide interactions on overall health outcomes.

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Akter, B., and Rabeta M.S. "Synbiotic and antioxidant activity of fruit by-products and their effect on human health." Food Research 5, no. 1 (September 2, 2020): 24–35. http://dx.doi.org/10.26656/fr.2017.5(1).401.

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Food supplements are extensively used as a natural remedy to improve human health condition. Considerable progress has been reported recently by several studies to analyse the bioactive substances and their functional activities of fruit by-product. The food industry generates a vast amount of wastes during manufacturing or processing, which are mainly skins, kernels, and seeds. These by-products contain valuable bioactive compounds such as antioxidants, vitamins, minerals, and indigestible food ingredients called prebiotics. Peels from fruits like yellow rambutan, green kiwi, mango, and papaya exhibit a strong anti-proliferative, anti-cardiovascular, anti-oxidant, and hepatoprotective effects due to the presence of bioactive compounds namely flavonoid, B-type catechin dimer, and penta-O-galloyl-glucoside. This review will illustrate a new concept of functional foods by providing information on alternative sources of bioactive compounds from food by-product and their efficacy in human nutrition. This study will also recapitulate the presence of bioactive components in fruit by-product, their way of action, constitution, health benefits, and probable therapeutic action in the treatment of disease prevention.

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Granato, Daniel, Marcela Roquim Alezandro, and Filomena Nazzaro. "Food bioactive compounds: Quality control and functional properties." Food Research International 77 (November 2015): 73–74. http://dx.doi.org/10.1016/j.foodres.2015.10.011.

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Chugh, Bhawna, and Afaf Kamal-Eldin. "Bioactive compounds produced by probiotics in food products." Current Opinion in Food Science 32 (April 2020): 76–82. http://dx.doi.org/10.1016/j.cofs.2020.02.003.

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Salevic, Ana, Ana Kalusevic, Steva Levic, and Viktor Nedovic. "Encapsulation of bioactive compounds derived from fruit processing by-products." Journal of Agricultural Sciences, Belgrade 63, no. 2 (2018): 113–37. http://dx.doi.org/10.2298/jas1802113s.

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An increased environmental awareness has led to new trends in food industry, which are reflected in intensive studies on exploitation of fruit processing byproducts. Additionally, consumers? tendency to a healthy lifestyle has initiated the development of diverse functional food products. High amounts of by-products, such as peels, seeds, and stones, are discarded during fruit processing. It represents a problem both from the environmental and the economic point of view. On the other hand, the resulting residues are potential sources of numerous bioactive compounds. Therefore, fruit processing by-products such as substrates for the extraction of phenolic compounds, natural pigments, dietary fibers, protein isolates and oils attract great interest. These extracts have a great potential for the development of dietary supplements and new functional food products with beneficial health effects. However, bioactive compounds are susceptible to degradation, which represents a critical factor for their successful incorporation into food products. In this regard, the main challenge is to ensure the stability of bioactive compounds during processing, storage and in the gastrointestinal tract, i.e. to preserve their bioactivity and bioavailability. This challenge could be accomplished by the use of encapsulation. Namely, the formation of a physical barrier between an active compound and its surrounding is an effective way of protection. The present paper indicates the potential of by-products originating from the processing of apples, grapes, plums, raspberries and sour cherries as sources of bioactive compounds. It also points out the benefits that could be achieved by the encapsulation of bioactive compounds extracted from fruit processing by-products in order to develop new functional food products.

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Yu, Hyunjong, Jun-Young Park, Chang Woo Kwon, Sung-Chul Hong, Kyung-Min Park, and Pahn-Shick Chang. "An Overview of Nanotechnology in Food Science: Preparative Methods, Practical Applications, and Safety." Journal of Chemistry 2018 (October 29, 2018): 1–10. http://dx.doi.org/10.1155/2018/5427978.

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As the researches to utilize nanotechnology in food science are advanced, applications of nanotechnology in various fields of the food industry have increased. Nanotechnology can be applied to the food industry for production, processing, storage, and quality control of foods. Nanomaterials, unlike conventional microscale materials, having novel characteristics can improve sensory quality of foods by imparting novel texture, color, and appearance. Nanotechnology has been used to design nanosensors for detection of harmful components in foods and a smart packaging system enabling to recognize food contamination very rapidly and sensitively. Nanoencapsulation is the most significant technology in food science, especially for bioactive compounds and flavors. Targeted delivery systems designed with nanoencapsulation can enhance bioavailability of bioactive compounds after oral administration. In addition, nanoencapsulation enables to control the release of flavors at the desired time and to protect the degradation of flavors during processing and storage. In this review, current applications of nanotechnology in food science including flavor control, enhancement of bioavailability of bioactive compounds, and detection of deleterious substances in foods are presented. Furthermore, this article overviews classification, preparative methods, and safety issues of nanomaterials for food science. This review will be of help to provide comprehensive information for newcomers utilizing nanotechnology to the food sector.

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Côté, J., S. Caillet, G. Doyon, J. F. Sylvain, and M. Lacroix. "Analyzing Cranberry Bioactive Compounds." Critical Reviews in Food Science and Nutrition 50, no. 9 (September 30, 2010): 872–88. http://dx.doi.org/10.1080/10408390903042069.

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Klettenhammer, Stefan, Giovanna Ferrentino, Ksenia Morozova, and Matteo Scampicchio. "Novel Technologies Based on Supercritical Fluids for the Encapsulation of Food Grade Bioactive Compounds." Foods 9, no. 10 (October 2, 2020): 1395. http://dx.doi.org/10.3390/foods9101395.

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In recent years, the demand for nutritive, functional and healthy foods has increased. This trend has induced the food industry to investigate novel technologies able to produce ingredients with enhanced functional and physicochemical properties. Among these technologies, one of the most promising is the encapsulation based on supercritical fluids. Thanks to the inherent absence of organic solvent, the low temperature of the process to reach a supercritical state and the capacity to dissolve lipid soluble bioactives, the encapsulation with supercritical carbon dioxide represents a green technology to produce several functional ingredients, with enhanced stability, high load and tailored protection from environmental factors. Furthermore, from the fine-tuning of the process parameters like temperature, pressure and flow rate, the resulting functional ingredient can be easily designed to tailor the controlled release of the bioactive, or to reach specific levels of taste, odor and color. Accordingly, the aim of the present review is to summarize the state of the art of the techniques based on supercritical carbon dioxide for the encapsulation of bioactive compounds of food interest. Pros and cons of such techniques will be highlighted, giving emphasis to their innovative aspects that could be of interest to the food industry.

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Rivas, María Ángeles, Rocío Casquete, Alberto Martín, María de Guía Córdoba, Emilio Aranda, and María José Benito. "Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition." International Journal of Environmental Research and Public Health 18, no. 11 (June 1, 2021): 5937. http://dx.doi.org/10.3390/ijerph18115937.

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Nowadays, there is a growing interest in the extraction and identification of new high added-value compounds from the agro-food industry that will valorize the great amount of by-products generated. Many of these bioactive compounds have shown beneficial effects for humans in terms of disease prevention, but they are also of great interest in the food industry due to their effect of extending the shelf life of foods by their well-known antioxidant and antimicrobial activity. For this reason, an additional research objective is to establish the best conditions for obtaining these compounds from complex by-product structures without altering their activity or even increasing it. This review highlights recent work on the identification and characterization of bioactive compounds from vegetable by-products, their functional activity, new methodologies for the extraction of bioactive compounds from vegetables, possibly increasing their biological activity, and the future of the global functional food and nutraceuticals market.

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Woo, Minji, Mi Kim, and Yeong Song. "Bioactive Compounds in Kimchi Improve the Cognitive and Memory Functions Impaired by Amyloid Beta." Nutrients 10, no. 10 (October 20, 2018): 1554. http://dx.doi.org/10.3390/nu10101554.

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This study investigated the abilities of kimchi and its bioactive compounds to ameliorate amyloid beta (Aβ)-induced memory and cognitive impairments. Mice were given a single intracerebroventricular injection of Aβ25-35, followed by a daily oral administration of capsaicin (10 mg·kg-bw–1), 3-(4′-hydroxyl-3′,5′-dimethoxyphenyl)propionic acid (50 mg/kg bw), quercetin (50 mg/kg bw), ascorbic acid (50 mg/kg bw), or kimchi methanol extract (KME; 200 mg/kg bw) for 2 weeks (n = 7 per group). Carboxymethylcellulose was used as a vehicle for the normal and control groups. Behavioral task tests showed that the learning and memory abilities were significantly waned by the injected Aβ25-35, but these cognitive deficits were recovered by the administrated KME and kimchi bioactive compounds (p < 0.05). The reactive oxygen species, peroxynitrite, and thiobarbituric acid reactive substances levels were lower, and the glutathione level was higher, in the KME and bioactive compound groups than in the control group (p < 0.05). In the KME and bioactive compound groups, the protein expression levels of antioxidant enzymes (nuclear factor (erythroid-derived 2)-like 2-regulated superoxide dismutase-1 and glutathione peroxidase) were increased, whereas those of inflammation-related enzymes (nuclear factor-kappaB -regulated inducible nitric oxide synthase and cyclooxygenase-2) were decreased (p < 0.05). Thus, the antioxidative and anti-inflammatory properties of bioactive compounds-rich kimchi might help to attenuate the symptoms of Alzheimer’s disease.

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Reynolds, Thomas John, and Danik M. Martirosyan. "Nutrition by design: a review of biotechnology in functional food." Functional Foods in Health and Disease 6, no. 2 (February 14, 2016): 110. http://dx.doi.org/10.31989/ffhd.v6i2.236.

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Background: Medical institutions in industrial and developing countries are increasingly turning to functional foods as intervention in chronic disease. Advances in genetic engineering have provided methods of purposefully designing functional foods and bioactive compound-producing organisms. This literature review examines the recent history of biotechnological applications in functional food, the state of bioagricultural engineering for high-value compound production, and the challenges that developers face in promulgating functional foods from biotechnological sources. Based on the literature reviewed, it is predicted that adding biotechnologically-produced compounds will be more successful in producing novel functional foods.Keywords: Biotechnology; functional food; genetic engineering, golden rice, algae

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Leandro, Adriana, Diana Pacheco, João Cotas, João C. Marques, Leonel Pereira, and Ana M. M. Gonçalves. "Seaweed’s Bioactive Candidate Compounds to Food Industry and Global Food Security." Life 10, no. 8 (August 6, 2020): 140. http://dx.doi.org/10.3390/life10080140.

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The world population is continuously growing, so it is important to keep producing food in a sustainable way, especially in a way that is nutritious and in a sufficient quantity to overcome global needs. Seaweed grows, and can be cultivated, in seawater and generally does not compete for arable land and freshwater. Thus, the coastal areas of the planet are the most suitable for seaweed production, which can be an alternative to traditional agriculture and can thus contribute to a reduced carbon footprint. There are evolving studies that characterize seaweed’s nutritional value and policies that recognize them as food, and identify the potential benefits and negative factors that may be produced or accumulated by seaweed, which are, or can be, dangerous for human health. Seaweeds have a high nutritional value along with a low caloric input and with the presence of fibers, proteins, omega 3 and 6 unsaturated fatty acids, vitamins, and minerals. Moreover, several seaweed sub-products have interesting features to the food industry. Therefore, the focus of this review is in the performance of seaweed as a potential alternative and as a safe food source. Here described is the nutritional value and concerns relating to seaweed consumption, and also how seaweed-derived compounds are already commercially explored and available in the food industry and the usage restrictions to safeguard them as safe food additives for human consumption.

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Yates, Allison A., Johanna T. Dwyer, John W. Erdman, Janet C. King, Barbara J. Lyle, Barbara O. Schneeman, and Connie M. Weaver. "Perspective: Framework for Developing Recommended Intakes of Bioactive Dietary Substances." Advances in Nutrition 12, no. 4 (May 7, 2021): 1087–99. http://dx.doi.org/10.1093/advances/nmab044.

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ABSTRACT Dietary bioactives are food substances that promote health but are not essential to prevent typical deficiency conditions. Examples include lutein and zeaxanthin, omega-3 fatty acids, and flavonoids. When quality evidence is available, quantified intake recommendations linking dietary bioactives with specific health benefits will enable health professionals to provide evidence-based information to consumers. Without evidence-based recommendations, consumers use information from available sources that often lack standards and rigor. This article describes a framework to develop guidance based on quality evidence fully vetted for efficacy and safety by qualified experts, and designed to communicate the amounts of specific dietary bioactive compounds with identified health benefits. The 4-step Framework described here can be adapted by credible health organizations to work within their guideline development process. Standards of practice used in clinical guidelines are adapted to quantify dietary bioactive intake recommendations from foods consumed by the general public, by taking into account that side effects and trade-offs are often needed for medical treatments but are not acceptable for dietary bioactives. In quantifying dietary bioactive recommendations, this Framework establishes 4 decision-making steps: 1) characterize the bioactive, determine amounts in specific food sources, and quantify intakes; 2) evaluate safety; 3) quantify the causal relation between the specific bioactive and accepted markers of health or normal function via systematic evidence reviews; and 4) translate the evidence into a quantified bioactive intake statement. This Framework provides a working model that can be updated as new approaches are advanced.

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Blasi, Francesca, and Lina Cossignani. "An Overview of Natural Extracts with Antioxidant Activity for the Improvement of the Oxidative Stability and Shelf Life of Edible Oils." Processes 8, no. 8 (August 8, 2020): 956. http://dx.doi.org/10.3390/pr8080956.

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Many plant materials, such as fruits and vegetables as well as herbs and spices, represent valuable sources of antioxidants. In recent years, wastes from agriculture and food industrial processes have been shown to be interesting sources for bioactive compound recovery, strongly contributing to the circular economy. Nowadays, because of their possible adverse effects on human health, there is a tendency to replace synthetic antioxidants with natural compounds. This review attempts to critically summarize the current evidence on plant bioactives, extracted from food or waste, added to unsaturated vegetable oils, in order to obtain high added-value products and to ameliorate their oxidative stability and shelf life. The goal of this review is to demonstrate the current status of the research on edible oils added with natural plant bioactives, highlighting new approaches in the field of health-promoting foods.

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Cavaliere, Chiara, Anna Capriotti, Giorgia La Barbera, Carmela Montone, Susy Piovesana, and Aldo Laganà. "Liquid Chromatographic Strategies for Separation of Bioactive Compounds in Food Matrices." Molecules 23, no. 12 (November 27, 2018): 3091. http://dx.doi.org/10.3390/molecules23123091.

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Nowadays, there is an increasing attention for nutraceuticals and, in general, bioactive compounds naturally present in food. Indeed, the possibility of preserving human health and preventing disease (e.g., cardiovascular diseases, cancer etc.) by the intake of healthy food is attractive for both consumers and food industries. In turn, research in this field was also prompted significantly, with the aim of characterizing these bioactive compounds and ascribe to them a specific activity. The bioactive compounds can belong to several chemical classes. However, their chemical diversity and presence in complex matrices, such as food, make it challenging both their isolation and characterization. To tackle this issue, efficient separation systems are needed, which are mainly based on chromatography. In this context, this mini-review aims to provide the reader with an overview of the most relevant and recent approaches for the separation of the most common bioactive compounds in food, in particular polyphenols, phenols, carotenoids, and peptides, by liquid chromatography approaches.

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Martínez-Subirà, Mariona, María-Paz Romero, Alba Macià, Eva Puig, Ignacio Romagosa, and Marian Moralejo. "Bioactive Compounds and Antioxidant Capacity in Pearling Fractions of Hulled, Partially Hull-Less and Hull-Less Food Barley Genotypes." Foods 10, no. 3 (March 9, 2021): 565. http://dx.doi.org/10.3390/foods10030565.

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Three food barley genotypes differing in the presence or absence of husks were sequentially pearled and their fractions analyzed for ash, proteins, bioactive compounds and antioxidant capacity in order to identify potential functional food ingredients. Husks were high in ash, arabinoxylans, procyanidin B3, prodelphinidin B4 and p-coumaric, ferulic and diferulic bound acids, resulting in a high antioxidant capacity. The outermost layers provided a similar content of those bioactive compounds and antioxidant capacity that were high in husks, and also an elevated content of tocols, representing the most valuable source of bioactive compounds. Intermediate layers provided high protein content, β-glucans, tocopherols and such phenolic compounds as catechins and bound hydroxybenzoic acid. The endosperm had very high β-glucan content and relative high levels of catechins and hydroxybenzoic acid. Based on the spatial distribution of the bioactive compounds, the outermost 30% pearling fractions seem the best option to exploit the antioxidant capacity of barley to the full, whereas pearled grains supply β-glucans enriched flours. Current regulations require elimination of inedible husks from human foods. However, due to their high content in bioactive compounds and antioxidant capacity, they should be considered as a valuable material, at least for animal feeds.

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Przybylska-Balcerek, Anna, Jakub Frankowski, and Kinga Stuper-Szablewska. "Bioactive compounds in sorghum." European Food Research and Technology 245, no. 5 (December 6, 2018): 1075–80. http://dx.doi.org/10.1007/s00217-018-3207-0.

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Wang, Shaoyu. "Leveraging budding yeast Saccharomyces cerevisiae for discovering aging modulation substances for functional food." Functional Foods in Health and Disease 9, no. 5 (May 30, 2019): 297. http://dx.doi.org/10.31989/ffhd.v9i5.575.

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Background: Discovery of bioactive substances contained in functional food and the mechanism of their aging modulation are imperative steps in developing better, potent and safer functional food for promoting health and compression of morbidity in the aging population. Budding yeast (Saccharomyces cerevisiae) is invaluable model organism for aging modulation and bioactive compounds discovery. In this paper we have conceptualised a framework for achieving such aim. This framework consists of four components: discovering targets for aging modulation, discovering and validating caloric restriction mimetics, acting as cellular systems for screening natural products or compounds for aging modulation and being a biological factory for producing bioactive compounds according to the roles the yeast systems play. It have been argued that the component of being a biological factory for producing bioactive compounds has much underexplored which also present an opportunity for new active substance discovery and validation for health promotion in functional food industry.Keywords: Aging modulation, budding yeast, functional food, bioactive substances, cell factory

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Boggia, Raffaella, Paola Zunin, and Federica Turrini. "Functional Foods and Food Supplements." Applied Sciences 10, no. 23 (November 29, 2020): 8538. http://dx.doi.org/10.3390/app10238538.

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This Special Issue aims to provide new findings and information with respect to healthy foods and biologically active food ingredients. Studies on the chemical, technological, and nutritional characteristics of healthy food ingredients will be taken into consideration as well as analytical methods for monitoring their quality. New findings on the bioavailability and the mechanism of action of food bioactive compounds will be considered. Moreover, studies on the rational design of potential new formulations, both of functional foods and of food supplements, have been taken into account.

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Henry Okwudili, Udeh, Duodu Kwaku Gyebi, and Jideani Afam Israel Obiefuna. "Finger millet bioactive compounds, bioaccessibility, and potential health effects – a review." Czech Journal of Food Sciences 35, No. 1 (March 3, 2017): 7–17. http://dx.doi.org/10.17221/206/2016-cjfs.

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Finger millet is among minor cereal grains that are underutilised. However, over the years, research interest in the millet has increased owing to its abundance of bioactive compounds. These compounds which include, among others, ferulic acid-rich arabinoxylans or feraxans, ferulic acid, caffeic acid, and quercetin have been associated with certain health promoting properties and have been found bioaccessible in the grain. Following the recent interest in natural curative substances over their synthetic counterparts in the treatment of food dependent diseases, finger millet has shown potential nutraceutical effects. Some important health effects such as antidiabetic, antioxidative, anti-inflammatory and antimicrobial properties have been reported in recent trials with the grain. This review emphasises the dietary fibre – arabinoxylan, and phenolic compounds of finger millet and their properties, and further discusses available evidence on their bioaccessibility and bioactivity. The information presented will further explore the potential of finger millet utilisation, its bioactive compounds, bioaccessibility, and potential health benefits, in view of stimulating further research.

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Andrés, Ana, and Ana Heredia. "Advanced Research in Food Digestion." Foods 10, no. 1 (January 8, 2021): 122. http://dx.doi.org/10.3390/foods10010122.

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Andrés, Ana, and Ana Heredia. "Advanced Research in Food Digestion." Foods 10, no. 1 (January 8, 2021): 122. http://dx.doi.org/10.3390/foods10010122.

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Almeida, Cristine Couto, Bianca Figueiredo Mendonça Pereira, Katia Christina Leandro, Marion Pereira Costa, Bernardete Ferraz Spisso, and Carlos Adam Conte-Junior. "Bioactive Compounds in Infant Formula and Their Effects on Infant Nutrition and Health: A Systematic Literature Review." International Journal of Food Science 2021 (May 14, 2021): 1–31. http://dx.doi.org/10.1155/2021/8850080.

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Infant formulas are an alternative to replace or supplement human milk when breastfeeding is not possible. The knowledge of human milk’s bioactive compounds and their beneficial effects has attracted the interest of researchers in the field of infant nutrition, as well as researchers of technology and food sciences that seek to improve the nutritional characteristics of infant formulas. Several scientific studies evaluate the optimization of infant formula composition. The bioactive compound inclusion has been used to upgrade the quality and nutrition of infant formulas. In this context, the purpose of this systematic literature review is to assess the scientific evidence of bioactive compounds present in infant formulas (α-lactalbumin, lactoferrin, taurine, milk fat globule membrane, folates, polyamines, long-chain polyunsaturated fatty acids, prebiotics, and probiotics) and their effects on infant nutrition and health. Through previously determined criteria, studies published in the last fifteen years from five different databases were included to identify the advances in the optimization of infant formula composition. Over the last few years, there has been optimization of the infant formula composition, not only to increase the similarities in their content of macro and micronutrients but also to include novel bioactive ingredients with potential health benefits for infants. Although the infant food industry has advanced in the last years, there is no consensus on whether novel bioactive ingredients added to infant formulas have the same functional effects as the compounds found in human milk. Thus, further studies about the impact of bioactive compounds in infant nutrition are fundamental to infant health.

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Plumb, Jenny, Alessandra Durazzo, Massimo Lucarini, Emanuela Camilli, Aida Turrini, Luisa Marletta, and Paul Finglas. "Extractable and Non-Extractable Antioxidants Composition in the eBASIS Database: A Key Tool for Dietary Assessment in Human Health and Disease Research." Nutrients 12, no. 11 (November 6, 2020): 3405. http://dx.doi.org/10.3390/nu12113405.

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The antioxidant properties of foods are crucial in nutrition, food chemistry, and medicine studies but are often underestimated, with significant amounts of bioactive compounds containing physiological and biochemical properties remaining in the residue from extraction as non-extractable antioxidants. Over the last decade, extractable and non-extractable compounds have become key in the evaluation/determination of the antioxidant properties of food matrices because of their relevance in human health. This has led to the need to include extractable and non-extractable antioxidants in comprehensive and harmonized food composition databases for a wide range of applications within research, food, pharmaceutical, nutraceutical, and cosmeceutical areas. Additionally, the databases are invaluable as part of the health claims application process. eBASIS, (Bioactive Substances in Food Information System) a comprehensive database containing quality-evaluated scientific data, covering the composition of bioactive compounds present in foods, has flexible structures, allowing it to be extended to include newly emerging data on extractable and non-extractable compounds. Search criteria were developed and defined for compiling suitable peer-reviewed literature. Data quality assessment methods were established for the addition of composition data and antioxidant activity, with a focus on various parameters including: the extraction procedure, the antioxidant measurements, the expression of results. A total of 437 quality-evaluated datapoints on the composition of extractable and/or non-extractable compounds were entered into the database. This database update represents one of the first examples of building a database dedicated to antioxidant properties. This expansion of eBASIS provides a novel and unique tool for nutritionists, dietitians, researchers to use for a wide range of applications, such as dietary assessment, exposure studies and epidemiological studies, and may contribute to an increase in high-bioactive food consumption by consumers.

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Piechowska, Paulina, Renata Zawirska-Wojtasiak, and Sylwia Mildner-Szkudlarz. "Bioactive β-Carbolines in Food: A Review." Nutrients 11, no. 4 (April 11, 2019): 814. http://dx.doi.org/10.3390/nu11040814.

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Harman and norharman, two neuroactive β-carbolines, are present in several plants and in thermally processed foods. They exhibited a wide spectrum of biological and pharmacological effects, including antioxidant, neuroprotective, and anti-inflammatory effects. In this article, we review the progress of recent research on the presence of these compounds in food, as well as their various biological and neuroactive properties. Our findings strongly suggest that some foods, especially coffee, can act as a rich source of β-carbolines, which may possibly be associated with a reduced risk for serious neurodegenerative diseases, such as Parkinson’s and Alzheimer’s.

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Liu, Rui Hai. "Dietary Bioactive Compounds and Their Health Implications." Journal of Food Science 78, s1 (June 2013): A18—A25. http://dx.doi.org/10.1111/1750-3841.12101.

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Viteri, Rafael, Flavia Zacconi, Gloria Montenegro, and Ady Giordano. "Bioactive compounds in Apis mellifera monofloral honeys." Journal of Food Science 86, no. 5 (April 16, 2021): 1552–82. http://dx.doi.org/10.1111/1750-3841.15706.

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Journal articles on the topic 'Bioactive compounds of food'

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