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Journal articles on the topic 'Superfoods'

Author: Grafiati

Published: 4 June 2021

Last updated: 28 January 2023

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1

Kirsch, Fabian, Mark Lohmann, and Gaby-Fleur Böl. "The Public’s Understanding of Superfoods." Sustainability 14, no. 7 (March 25, 2022): 3916. http://dx.doi.org/10.3390/su14073916.

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The term “superfood” is linked to food that is beneficial to health. However, there is no legal or clear scientific definition, and little is known about individual perceptions of this food group. Therefore, an online survey was conducted (n = 1006 respondents) to assess the public’s understanding of superfoods in Germany, including (a) the conceptual understanding of the term “superfood”, (b) corresponding consumption behavior, and (c) the risk–benefit appraisal. In total, 70% of respondents were aware of the term “superfood”, and 33% reported consuming superfoods at least once a week. The term was mainly associated with positive food properties, such as “healthy” and “contains vitamins”. Health benefits were rated to be much higher than potential health risks. In addition, imported foods were more likely to be labelled as superfoods, compared to domestic equivalents. In further analyses, we found women, younger people, and organic buyers to have an even more positive impression. That is, specific parts of the population may be particularly attracted to superfood products. Therefore, target-group specific information campaigns can be a useful tool to increase the population’s awareness of the potential health risks of superfood consumption and to highlight the presence of equivalent “domestic superfoods” in Germany.

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Pimprale, Varsha, Anushka Pillewar, Arya Deshpande, and Shyamali Neje. "An Awareness of Superfoods for Healthy Lifestyle using Digital Marketing." International Journal of Innovative Technology and Exploring Engineering 11, no. 8 (July 30, 2022): 50–53. http://dx.doi.org/10.35940/ijitee.h9169.0711822.

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Nowadays food is one of the major concerns of people. During this COVID-19 a pandemic situation, everyone wants to take the right food with its nutritional values. “Superfoods” are the expanded availability of products which has been a major demand for marketing. “Superfoods” has tremendously and recently gained attention along with the digital marketing strategy to motivate the super health benefits for the human body and also to prevent diseases and to provide the health benefits. Fruits and vegetables are the main sources of it. In many situations these foods play a very important role in decreasing the risk of critical conditions and diseases. Superfood represents a natural source of vitamins, minerals, and other nutrients required for a healthy lifestyle. These superfoods provided focusses on hygiene and balanced nutrition with the objective for promoting the health of the people in a better way [9]. This article explores how “Superfoods” awareness and its requirements can be known to common people using the blog. Therefore, we have created a blog on superfood and made a survey of it to know about the people's views.

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Pimprale, Varsha, Anushka Pillewar, Arya Deshpande, and Shyamali Neje. "An Awareness of Superfoods for Healthy Lifestyle using Digital Marketing." International Journal of Innovative Technology and Exploring Engineering 11, no. 8 (July 30, 2022): 50–53. http://dx.doi.org/10.35940/ijitee.h91690711822.

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Nowadays food is one of the major concerns of people. During this COVID-19 a pandemic situation, everyone wants to take the right food with its nutritional values. “Superfoods” are the expanded availability of products which has been a major demand for marketing. “Superfoods” has tremendously and recently gained attention along with the digital marketing strategy to motivate the super health benefits for the human body and also to prevent diseases and to provide the health benefits. Fruits and vegetables are the main sources of it. In many situations these foods play a very important role in decreasing the risk of critical conditions and diseases. Superfood represents a natural source of vitamins, minerals, and other nutrients required for a healthy lifestyle. These superfoods provided focusses on hygiene and balanced nutrition with the objective for promoting the health of the people in a better way [9]. This article explores how “Superfoods” awareness and its requirements can be known to common people using the blog. Therefore, we have created a blog on superfood and made a survey of it to know about the people's views.

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4

Strecker, Otto A. "Marketing mit Superfoods." agrarzeitung 76, no. 28 (2021): 7. http://dx.doi.org/10.51202/1869-9707-2021-28-007.

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Bonn. Importierte Superfoods punkten mit Heilsversprechen und der Exotik ferner Länder. Heimischen Produkten mit Zeug zum Superfood wie etwa dem Hafer oder Bucheckern fehlt dieses Storytelling im Marketing. Dabei steckt in diesen vermeintlich besonderen Nahrungsmitteln ein hohes Wertschöpfungspotenzial.

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Butterworth, Melinda, Georgia Davis, Kristina Bishop, Luz Reyna, and Alyssa Rhodes. "What Is a Superfood Anyway? Six Key Ingredients for Making a Food “Super”." Gastronomica 20, no. 1 (2020): 46–58. http://dx.doi.org/10.1525/gfc.2020.20.1.46.

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The category of superfoods first gained traction in the mid-1980s and has only become more prevalent since. Despite this popularity, contestations exist over the validity of the term, the science behind it, and its utility for consumers. However, systematic and scholarly investigations into the idea of the superfood remain limited. Using content and discourse analyses on global English-speaking news media, this paper examines the breadth of comestibles considered superfoods, the ways in which these foods are being mobilized to address particular health concerns, and the wider socio, political, and environmental contexts surrounding superfoods. Our analysis revealed a total of 217 foods were considered superfoods, and were linked to 71 conditions, that primarily emphasize the ability of individuals to optimize their health by preventing possible future illness. We contend that socio-environmental researchers have much to offer into critical investigations of the superfoods phenomenon.

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6

Lunn, J. "Superfoods." Nutrition Bulletin 31, no. 3 (September 2006): 171–72. http://dx.doi.org/10.1111/j.1467-3010.2006.00578.x.

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7

Wiedenroth, Christoph Frank, and Verena Otter. "Who Are the Superfoodies? New Healthy Luxury Food Products and Social Media Marketing Potential in Germany." Foods 10, no. 12 (November 24, 2021): 2907. http://dx.doi.org/10.3390/foods10122907.

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Superfoods, former traditional foods that in some cases are now regarded as new healthy luxury food products (NHLFP), have been growing in popularity in high- and middle-income societies. Despite a growing interest in superfoods, a precise definition of NHLFP, which appears to mark a subcategory of superfoods, together with a comprehensive analysis of NHLFP consumer segments does not yet exist. This is of particular relevance to managers as profound knowledge of different consumer groups is a prerequisite for the use of marketing approaches such as social media marketing. Therefore, this research proposes and validates an NHLFP definition and investigates whether promising NHLFP consumer groups can be identified based on selected psychographic and sociodemographic consumer characteristics and whether these groups are also accessible through social media marketing. A data set of 697 fruit consumers in Germany was retrieved in the time period of May to June 2020 and analyzed through exploratory factor analysis and hierarchical cluster analysis. Eleven factors and four consumer groups were identified, two of which represented favorable superfood consumer groups—one group consumed for intrinsic, health-related reasons rather than for luxury-driven motives, while the other showed tendencies to purchase superfoods for luxury reasons, thus emerging as a promising NHLFP target group. This group is relatively younger, well-educated, and highly receptive of online marketing.

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8

Jankovská, Dagmar, and Ivana Garguláková. "Superfoods - maca." Praktické lékárenství 17, no. 1 (April 15, 2021): e42-e51. http://dx.doi.org/10.36290/lek.2021.013.

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9

Sierpina, Victor S. "SuperFoods Rx." EXPLORE 1, no. 3 (May 2005): 231. http://dx.doi.org/10.1016/j.explore.2005.02.013.

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Barsby, Jacqueline P., James M. Cowley, Shalem Y. Leemaqz, Jessica A. Grieger, Daniel R. McKeating, Anthony V. Perkins, Susan E. P. Bastian, Rachel A. Burton, and Tina Bianco-Miotto. "Nutritional properties of selected superfood extracts and their potential health benefits." PeerJ 9 (November 26, 2021): e12525. http://dx.doi.org/10.7717/peerj.12525.

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Background The term ‘superfoods’ is used to market foods considered to have significant health benefits. ‘Superfoods’ are claimed to prevent diseases as well as improving overall health, though the lack of explicit criteria means that any food can be labelled ‘super’ without support from scientific research. Typically, these ‘superfoods’ are rich in a particular nutrient for example antioxidants or omega-3 fatty acids. The objective of this study was to investigate the nutritional properties of a selection of superfood seeds: flax, chia, hulled sunflower and two types of processed hemp seeds and determine whether they may have potential health benefits. Methods We developed a simple aqueous extraction method for ground seeds and analysed their composition by mineral, protein and monosaccharide analyses. Cell viability assays were performed on Caco-2 and IEC-6 intestinal epithelial cells using increasing doses of the prepared extracts. Results Increased cell viability was observed in both cell lines with increasing concentrations of the flax seed, chia seed or hulled sunflower extracts (P < 0.05). Compositional analyses revealed the presence of polysaccharides, proteins and essential minerals in the aqueous extracts and in vitro assays showed sunflower had the highest antioxidant activity. However, differences in extract composition and antioxidant properties could not be directly related to the observed increase in cell viability suggesting that other components in the extracts may be responsible. Future studies will further characterize these extracts and investigate whether they are beneficial for gastrointestinal health.

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März, Henrike. "Heimische Superfoods - Grünkohl." Heilpflanzen 02, no. 02 (June 2022): 80–83. http://dx.doi.org/10.1055/a-1731-5265.

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März, Henrike. "Heimische Superfoods – Sanddorn." Heilpflanzen 01, no. 02 (September 2021): 78–80. http://dx.doi.org/10.1055/a-1496-9909.

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März, Henrike. "Heimische Superfoods – Aronia." Heilpflanzen 01, no. 03 (December 2021): 82–84. http://dx.doi.org/10.1055/a-1554-0967.

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März, Henrike. "Heimische Superfoods – Brennnessel." Heilpflanzen 02, no. 01 (March 2022): 80–83. http://dx.doi.org/10.1055/a-1699-1171.

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Coutts, Alison. "Superfoods: super cynical." Gastrointestinal Nursing 11, no. 6 (July 2013): 5. http://dx.doi.org/10.12968/gasn.2013.11.6.5.

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März, Henrike. "Heimische Superfoods Walnuss." Heilpflanzen 02, no. 04 (December 2022): 76–79. http://dx.doi.org/10.1055/a-1742-8615.

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Jagdale, Yash D., Saurabh V. Mahale, Beenish Zohra, Gulzar Ahmad Nayik, Aamir Hussain Dar, Khalid Ali Khan, Gholamreza Abdi, and Ioannis K. Karabagias. "Nutritional Profile and Potential Health Benefits of Super Foods: A Review." Sustainability 13, no. 16 (August 17, 2021): 9240. http://dx.doi.org/10.3390/su13169240.

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The advancement within the food and nutrition sector has resulted in the development of a special category of food, particularly referred to as “superfoods”. Superfoods are special kind of foods capable of exhibiting different positive effects involving prevention of different ailments, provide impetus to the immune system, and essential macro- and micro-nutrients in ample quantities. Nowadays, these are gaining considerable attention due to the increased health consciousness of consumers. In contrast to their exceptional health or even medicinal benefits, which are based on their long history of use, the concept of superfoods is still little understood. The category of superfoods mainly comprises different types of fruits, vegetables, grains, etc. This review sheds light on the nutritional composition as well as the possible intervention in the prevention of various chronic ailments of some significant superfoods. This manuscript could help consumers to use superfoods as part of their diet more often and very effectively.

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Kuchheuser, Paula, Sonja Jost, and Marc Birringer. "Superfoods im Fokus: Ein kritischer Blick auf Chiasamen und Co." Aktuelle Ernährungsmedizin 46, no. 01 (February 2021): 36–40. http://dx.doi.org/10.1055/a-1209-2909.

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ZusammenfassungDie Umsatzzahlen für sogenannte Superfoods sprechen für eine erfolgreiche Vermarktung exotischer sowie auch altbekannter Lebensmittel mit einem vermeintlich gesundheitsförderndem Zusatznutzen. Obwohl es für den Begriff keine rechtliche Definition gibt und die Produkte unterschiedlichen lebensmittelrechtlichen Regulationen unterliegen, haben sich Superfoods längst in den Regalen der Supermärkte etabliert. Als Superfoods deklarierte Lebensmittel zeichnen sich meist durch eine hohe Dichte an Makro- und/oder Mikronährstoffen, insbesondere sekundären Pflanzenstoffen, aus. Obwohl der implizierte Gesundheitsnutzen von Produkten ohne autorisierte Health Claims eher selten durch Studien belegt ist, beeinflussen die angenommenen ernährungsphysiologischen Vorteile häufig die Kaufentscheidung der Verbraucher*innen. Der Trend von Superfoods gerät jedoch nicht nur bei aufgeklärten Verbraucher*innen durch Bedenken zur Lebensmittelsicherheit und Nachhaltigkeit exotischer Superfoods sowie das Angebot heimischer Alternativen zunehmend in die Kritik.

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19

Loyer, Jessica, and Christine Knight. "Selling the “Inca superfood”: nutritional primitivism in superfoods books and maca marketing." Food, Culture & Society 21, no. 4 (August 8, 2018): 449–67. http://dx.doi.org/10.1080/15528014.2018.1480645.

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20

Schmale, Ine. "Tumorprävention." Onkologische Welt 10, no. 05 (November 2019): 264. http://dx.doi.org/10.1055/a-0971-9961.

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Schlank, fit und vor allem gesund – wer möchte das nicht sein? Dabei sollen „Superfoods“ helfen. So bezeichnet die Werbung Lebensmittel, die aufgrund ihrer Nährstoffzusammensetzung besonders förderlich für Gesundheit und Wohlbefinden sein sollen. Häufig handelt es sich um exotische Pflanzen, wie Chiasamen, Açai- oder Gojibeeren, oft in getrockneter Form, als Püree oder Extrakt. Sie sollen nicht nur leistungsfähiger machen, den Alterungsprozess aufhalten und das Herz stärken – auch vor Krebs sollen diese Alleskönner schützen. Was ist so super am Superfood? Der Krebsinformationsdienst des Deutschen Krebsforschungszentrums gibt Antwort.

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Franco Lucas, Bárbara, Jorge Alberto Vieira Costa, and Thomas A. Brunner. "How Information on Superfoods Changes Consumers’ Attitudes: An Explorative Survey Study." Foods 11, no. 13 (June 24, 2022): 1863. http://dx.doi.org/10.3390/foods11131863.

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Increasing interest in healthy habits has created the market for what is commonly called “superfoods.” The goal of this study was to explore Swiss consumers’ initial and final attitudes toward superfoods as well as their change in attitude toward those foods after being provided selected information. A questionnaire survey was conducted to explore the individual traits of the respondents. The attitudes were assessed at the beginning and end of the survey. Four multiple regression analyses were performed. The results showed that consumers perceiving superfoods’ health benefits and expressing an interest in organic foods were associated with initial and positive attitudes. These predictors remained significantly related to the positive attitude at the end of the survey. Sociodemographic predictors (age and place of residence) were significant factors, with older people and individuals who lived in urban centers showing a higher propensity to improve their attitudes toward superfoods. Individuals with lower perceptions about the benefits of superfoods being healthy and lower levels of cultural participation showed a negative attitude change. Given that this study aims to shed light on the variables that influence the behavior of Swiss consumers toward the superfoods trend, it fills a significant gap in the literature.

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Meyerding, Stephan, Annemone Kürzdörfer, and Birgit Gassler. "Consumer Preferences for Superfood Ingredients—the Case of Bread in Germany." Sustainability 10, no. 12 (December 7, 2018): 4667. http://dx.doi.org/10.3390/su10124667.

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Although there is no legal definition of the word ‘superfood’, in recent years exotic foods and ingredients have become popular in German food retailers. The aim of the study was to determine consumer preferences for superfood ingredients in different types of bread; to accomplish this, a choice experiment was set up with a representative sample of 503 German consumers. Respondents had to choose between products with varying attributes such as type of bread, superfood ingredient, nutritional information, production method, durability, and price. The results indicate that consumers value bread that serves a functional purpose through superfood ingredients such as linseed or chia. Using latent class segmentation, the respondents were divided into four segments, of which three groups valued bread with superfood ingredients. All in all, the type of bread is the most important factor when choosing a bread. Further market research could take into account different types of superfoods (processed/unprocessed), as well as regional deviations in Germany and the EU member states to analyze differences regarding the market potential of staple foods such as bread that serve a functional purpose through superfood ingredients.

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März, Henrike. "Heimische Superfoods – Rote Bete." Heilpflanzen 02, no. 03 (October 2022): 78–81. http://dx.doi.org/10.1055/a-1731-5739.

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Bihlmaier, Susanne. "Einheimische „Superfoods“ sind besser." Deutsche Zeitschrift für Onkologie 49, no. 04 (December 2017): 192–93. http://dx.doi.org/10.1055/s-0043-117026.

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Unsere Gesprächspartnerin: Frau Dr. Susanne Bihlmaier aus Tübingen Ärztin für Naturheilverfahren, Examen Kinderkrankenschwester in Heilbronn, Studium der Humanmedizin in Heidelberg, spezialisiert auf europäische und asiatische Naturheilverfahren, berät seit mehreren Jahren Patientinnen am Brustzentrum Coburg, Lehrbuch- und Fachautorin („Die Akupunktur“, Springer- und KVM-Verlag, sowie „Tomatenrot und Drachengrün“, Hädecke-Verlag 1)

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Sollie, Annet. "Superfoods, mis ik iets?" Huisarts en wetenschap 58, no. 5 (May 2015): 230. http://dx.doi.org/10.1007/s12445-015-0122-5.

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Cobos, Ángel, and Olga Díaz. "‘Superfoods’: Reliability of the Information for Consumers Available on the Web." Foods 12, no. 3 (January 26, 2023): 546. http://dx.doi.org/10.3390/foods12030546.

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The term ‘superfoods’, used frequently with marketing purposes, is usually associated with foodstuffs with beneficial health properties. ‘Superfoods’ appears in many information sources, including digital media. The information they provide is easily accessible for consumers through Internet search engines. The objective of this work is to investigate the data that web pages offer to consumers and their accuracy according to current scientific knowledge. The two main search engines were utilized for English language websites search, introducing the term ‘superfoods’. In total, 124 search results were found. After applying the selection criteria, 45 web pages were studied. A total of 136 foods were considered as ‘superfoods’ by sites; 10 of them (kale, spinach, salmon, blueberries, avocado, chia, walnuts, beans, fermented milks and garlic) were mentioned on at least 15 sites. Nutritional and healthy properties displayed on sites were compared to scientific information. In conclusion, websites present the information in a very simplified manner and it is generally not wrong. However, they should offer to consumers comprehensible information without raising false expectations regarding health benefits. In any case, ‘superfoods’ consumption can have salutary effects as part of a balanced diet.

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Feichtinger, Johanna. "Heimisches Superfood: regional und nährstoffreich." Ernährung & Medizin 34, no. 03 (September 2019): 147–55. http://dx.doi.org/10.1055/a-0926-0761.

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ZusammenfassungSuperfoods werden aufgrund bestimmter Inhaltsstoffe und besonderer Eigenschaften beworben, die einen gesundheitlichen Mehrwert versprechen. Glaubt man Medien und Werbeexperten, verfügen Superfoods über einen besonders hohen Anteil an wertvollen Inhaltsstoffen und heben sich damit von normalen Lebensmitteln ab. Bei den Nährstoffgehalten können viele einheimische Pflanzen durchaus mit den exotischen Superfoods mithalten.

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Sokolovskaya, O. Н., L. О. Valevskaya, and A. О. Shulyanska. "BIOLOGICAL VALUE OF GRAIN SUPERFOODS." Scientific notes of Taurida National V.I. Vernadsky University. Series: Technical Sciences 2, no. 1 (2020): 116–20. http://dx.doi.org/10.32838/2663-5941/2020.1-2/21.

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Leitner, Gabriele. "Trendige Superfoods: Placebo oder Wundermittel?" Ernährung & Medizin 33, no. 02 (June 2018): 55–58. http://dx.doi.org/10.1055/a-0549-9206.

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ZusammenfassungDer Begriff „Superfood“ war schon Anfang des 20. Jahrhunderts bekannt, in der Umgangssprache ist er aber erst seit Kurzem populär. Das Europäische Informationszentrum für Lebensmittel (EUFIC) bezeichnet als Superfood „Lebensmittel, insbesondere Obst und Gemüse, die aufgrund ihres Nährstoffgehaltes einen höheren gesundheitlichen Nutzen als andere Nahrungsmittel aufweisen“ 1.

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30

Ekiert, Katarzyna, and Marta Dochniak. "Superfoods: Perfect Addition or Unnecessery Supplement?" Nursing and Public Health 5, no. 4 (2015): 401–8. http://dx.doi.org/10.17219/pzp/60915.

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Roth, Anna, and Tomasz Zawadzki. "INSTAGRAM AS A TOOL FOR PROMOTING SUPERFOOD PRODUCTS." Annals of Marketing Management and Economics 4, no. 1 (June 20, 2018): 101–13. http://dx.doi.org/10.22630/amme.2018.4.1.8.

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Social media, Instagram included, are more and more often used by enterprises to promote their own products. Year by year there has been an increase in the rate of the use of the analysed channels of marketing, which seem to be one of the most basic forms of spreading information about their products for enterprises active in the field of superfood products. Superfoods are products containing elements characterised by a wealth of nutritional values, e.g. chia seeds or goji berries. The article presents a short characteristic of social media and defines the eponymous superfood category. The research section of the publication analyses the Instagram activity of three Polish producers of food containing superfood elements, namely Chias – a snack producer, ZmianyZmiany – a producer of plant bars, and PowerWaters – a producer of water with caffeine. The current state of affairs with respect to Instagram profiles of the three discussed brands are studied comprehensively and several applicable recommendations are presented. The research also touches upon the issue of improving customer engagement levels as well as the issue of barter exchange as a way to increase sales and brand awareness in the virtual world.

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Panich, Sirirat. "Total Phenolic Compounds of Fruit and Vegetable Powders in Thailand." Applied Mechanics and Materials 901 (August 2020): 3–9. http://dx.doi.org/10.4028/www.scientific.net/amm.901.3.

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Fruits and vegetables pack with various antioxidant compounds which are known as an essential constituent for maintaining health. Unfortunately, the shelf life of fresh produces is short after harvesting. As a result, a dehydration process by converting freshly harvested parts into powders can be an alternative to extend the storage period. The powder delivers not only nutrients, flavor, color, and texture, but the dehydrated form is also easy for storage, transportation, and is used as an ingredient in healthy products. However, the loss of essential nutrients can besides occur during the dehydration process. In order to develop superfoods, choosing the type of fruits and vegetables which can maintain the highest both favor and nutritional is the most crucial consideration to gain the highest phytonutrients after the preservative process. This study was designed to explore and evaluate the potential of tropical Thai’s fruit and vegetable powders on antioxidant activity based on total phenolic compound (TPC) compared with the commercial superfoods outside the country. The TPC was assessed based on the Folin–Ciocalteu reagent (FCR), correlating with antioxidant capacities. Gallic acid equivalents (GAE) in milligrams per gram dry of the sample was expressed. The highest GAE of the imported product (from a total of nine samples) was found to be 11.32+0.09 mg whereas the highest level of the total polyphenols was found in Thai’s veggies (Teaw) and fruit (Emblica) at 152.16+11.10 and 134.82+2.27, respectively. These GAE values are higher than the GAE values of selected imported fruits and veggies, which are well known as superfood constituents.

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Solari, R. "SuperKids for SuperFoods Service Learning Program." Journal of the Academy of Nutrition and Dietetics 114, no. 9 (September 2014): A54. http://dx.doi.org/10.1016/j.jand.2014.06.173.

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Gullón, Beatriz, Patricia Gullón, Freni K. Tavaria, and Remedios Yáñez. "Assessment of the prebiotic effect of quinoa and amaranth in the human intestinal ecosystem." Food & Function 7, no. 9 (2016): 3782–88. http://dx.doi.org/10.1039/c6fo00924g.

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35

Daugherty, Bethany. "Superfoods: The Healthiest Foods on the Planet." Journal of Nutrition Education and Behavior 43, no. 3 (May 2011): 207.e7. http://dx.doi.org/10.1016/j.jneb.2011.03.008.

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36

Galatoulas, Ioannis, Panagiota Sergaki, Konstantinos D. Apostolopoulos, and Aristidis Papagrigoriou. "New Generation Cooperatives as a Response to the Economic Crisis in Greece." International Journal of Corporate Finance and Accounting 5, no. 1 (January 2018): 37–50. http://dx.doi.org/10.4018/ijcfa.2018010103.

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The severe Greek economic crisis has created several financial and social challenges. The rise in unemployment had a consequence that a significant percentage of city-dwellers had to leave their homes mostly in Athens and continue their life in rural areas of Greece. Small agricultural holdings that were inherited and never utilized in the years of economic prosperity are now utilized. New business structures have emerged to tackle unemployment and the loss of income. As a result, the first new generation cooperative (NGC) named Efkarpon was established in Karditsa, Greece, in 2012. It is a vertically integrated cooperative, which uses innovation in production and processing of superfood fruits. Factor analysis and SWOT analysis are used to specify the cooperative potentials and manage members' expectations. The results reveal that the members joined in the Efkarpon mostly because they liked the innovative attributes of the effort and recognized entrepreneurial opportunities in superfoods. The credibility of the pioneers of this innovative venture seem to have played the key role.

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Lephart, Edwin D. "Phytoestrogens (Resveratrol and Equol) for Estrogen-Deficient Skin—Controversies/Misinformation versus Anti-Aging In Vitro and Clinical Evidence via Nutraceutical-Cosmetics." International Journal of Molecular Sciences 22, no. 20 (October 18, 2021): 11218. http://dx.doi.org/10.3390/ijms222011218.

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The overarching theme for this review is perspective. Superfoods (a marketing term for fruits and vegetables, etc.) have a positive connotation, while many superfoods contain phytoestrogens, a term that is alarming to the public and has a negative connotation because phytoestrogens are endocrine-disruptors, even though they are strong antioxidants that have many health benefits. To understand phytoestrogens, this paper provides a brief summary of the characteristics of: (a) estrogens, (b) estrogen receptors (ER), (c) estrogen-deficient skin, (d) how perspective(s) get off track, (e) phytoestrogen food sources, and (f) misconceptions of phytoestrogens and food safety, in general, that influence person(s) away from what is true. Finally, a brief history of cosmetics to nutraceuticals is covered plus the characteristics of phytoestrogens, resveratrol and equol on: (g) estrogen receptor binding, (h) topical and oral dosing, and (i) in vitro, molecular mechanisms and select clinical evidence, where both phytoestrogens (resveratrol and equol) demonstrate promising applications to improve skin health is presented along with future directions of nutraceuticals. Perspective is paramount in understanding the controversies associated with superfoods, phytoestrogens, and endocrine-disruptors because they have both positive and negative connotations. Everyone is exposed to and consumes these molecules everyday regardless of age, gender, or geographic location around the world, and how we understand this is a matter of perspective.

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Štepec, Dona, Gašper Tavčar, and Maja Ponikvar-Svet. "Surprisingly high fluorine content in some exotic superfoods." Journal of Fluorine Chemistry 234 (June 2020): 109521. http://dx.doi.org/10.1016/j.jfluchem.2020.109521.

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Liu, Hongfei, Yue Meng-Lewis, Fahad Ibrahim, and Xia Zhu. "Superfoods, super healthy: Myth or reality? Examining consumers’ repurchase and WOM intention regarding superfoods: A theory of consumption values perspective." Journal of Business Research 137 (December 2021): 69–88. http://dx.doi.org/10.1016/j.jbusres.2021.08.018.

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van den Driessche, José J., Jogchum Plat, and Ronald P. Mensink. "Effects of superfoods on risk factors of metabolic syndrome: a systematic review of human intervention trials." Food & Function 9, no. 4 (2018): 1944–66. http://dx.doi.org/10.1039/c7fo01792h.

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A new term was introduced recently to describe foods with additional health benefits: “superfoods”, for which up to date no generally accepted definitions exist. Nonetheless, their consumption might contribute to the prevention of metabolic syndrome.

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Manara, Luana Carolina, Janaína Aparecida Saulino Fagundes, Daniele Flaviane Mendes Camargo, Ana Lúcia Alves Caram, Mônica Roberta Mazalli, Eliana Setsuko Kamimura, and Rafael Resende Maldonado. "Analysis of kefir information propagated in digital media." International Journal for Innovation Education and Research 8, no. 8 (August 1, 2020): 551–67. http://dx.doi.org/10.31686/ijier.vol8.iss8.2563.

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The amount of available information in the media grows continuously and, frequently, it does not have a basis in the scientific literature. In the area of food and nutrition, the contents are available on social media profiles, websites and blogs, which usually appoint some foods as “superfoods” – able of curing diseases or inhibiting their development – or, on the other hand, classifying other foods as the cause of damage to health. Kefir-based products can be classified in the first category, being considered a “superfood” by the media. Thus, the aim of this study is to search for information about kefir in digital media and to evaluate such information based on scientific articles. The contents were collected from 50 websites or blogs, using Google as a search tool. The data obtained were divided into 25 positive categories and 5 negative categories. One made a comparison with the scientific literature. Analyzing the information about kefir, the majority has a scientific basis, however, digital media put the research data in a superficial way, without clear information to readers.

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Buse Thorne, Eduardo, Mario Chong Chong, and Luz Vílchez Túpac. "BIOCOMERCIO, COMERCIO JUSTO Y ASOCIATIVIDAD MODELO PARA LOS SUPERFOODS PERUANOS." Industrial Data 20, no. 2 (December 21, 2017): 71. http://dx.doi.org/10.15381/idata.v20i2.13948.

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Últimamente los productos conocidos como los “Superfoods” o “Superalimentos” tienen una gran demanda en los mercados internacionales. Perú tiene una gran variedad, dentro de los cuales se encuentran la maca, quinua, kiwicha y otros, que han captado interés en los mercados por ser productos naturales, orgánicos, funcionales y nutracéuticos. El Perú las promueve con el fin de impulsar y promover el biocomercio de los “Superfoods Perú”, que integrados con actividades de certificación orgánica, comercio justo y asociatividad se enrumban a ser piezas fundamentales para el desarrollo de las empresas formadas por comunidades, las que reciben beneficios económicos con mejora de calidad de vida de las familias y comunidades. PROMACA aplica este modelo donde implementa estas prácticas agrícolas orgánicas, impulsa la especialización, el comercio justo, la innovación y la asociatividad entre los miembros generando así un beneficio más para los que intervienen en la cadena, para los clientes y el ecosistema.

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Schmiedel, Volker. "Chia – Superfood oder nur ein Hype?" Deutsche Zeitschrift für Onkologie 49, no. 03 (September 2017): 138–42. http://dx.doi.org/10.1055/s-0043-115827.

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ZusammenfassungChiasamen gehören heute zu den sogenannten „Superfoods“. Aufgrund ihres hohen Omega-3-Gehaltes werden präventive und therapeutische Wirkungen bei zahlreichen Krankheiten behauptet, bei denen Omega-3-Fettsäuren hilfreich sein sollen. Doch gibt es harte Belege für diese Behauptungen? In diesem Beitrag sollen wichtige Grundlagen zu Chia vorgestellt und die Datenlage zu α-Linolensäure (ALA) im Allgemeinen und zu Chia im Besonderen betrachtet werden.

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Coll Francesc, Ventura. "Superfoods: Big Focus on Honeybee Pollen in Korea and Japan." American Journal of Biomedical Science & Research 4, no. 4 (August 5, 2019): 235–36. http://dx.doi.org/10.34297/ajbsr.2019.04.000805.

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Verma, Tripti, and Alka Gupta. "Plant Based Anti-cancerous Superfoods, Boosting Immunity: A Coherent Critique." International Journal of Current Microbiology and Applied Sciences 9, no. 5 (May 10, 2020): 1886–94. http://dx.doi.org/10.20546/ijcmas.2020.905.214.

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Llorent-Martínez, E. J., M. L. Fernández-de Córdova, P. Ortega-Barrales, and A. Ruiz-Medina. "Characterization and comparison of the chemical composition of exotic superfoods." Microchemical Journal 110 (September 2013): 444–51. http://dx.doi.org/10.1016/j.microc.2013.05.016.

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Roidaki, Anna, Eleni Kollia, Eirini Panagopoulou, Antonia Chiou, Theodoros Varzakas, Panagiota Markaki, and Charalampos Proestos. "Super foods and Super herbs: Antioxidant and Antifungal Activity." Current Research in Nutrition and Food Science Journal 4, Special-Issue-October (October 28, 2016): 138–45. http://dx.doi.org/10.12944/crnfsj.4.special-issue-october.19.

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Antioxidant activities and phenolic contents of selected superfoods and superherbs, cultivated in regions of Greece, were investigated so as to supply new information on their antioxidant function. The total antioxidant capacity was estimated by DPPH• (1,1-diphenyl-2-picrylhydrazyl radical) assay while total phenolics were measured using Folin–Ciocalteu method. Moreover this study was carried out with a supplementary objective to investigate the antifungal activities of the selected superfoods/superherbs extracts. The in vitro antifungal assays were done against the mycotoxigenic fungus Aspergillus parasiticus (aflatoxigenic) and Aspergillus carbonarius (ochratoxigenic). The results showed diversity on antioxidant profile of the studied extracts, although in most of the cases, the analysis revealed significant antioxidant capacity and high total phenolic content. Specifically, Photinia melanocarpa L., Hippophae rhamnoides L. leaves, Cistus incanus L., and Crataegus monogyna Jacq., possessed the highest antioxidant capacities and total phenolic contents among the others. Moreover, most of the tested extracts inhibited the growth of A.parasiticus and A.carbonarius while some of them stimulated the fungal growth, for both of the mycotoxigenic fungi. Tribulus terrestris and Cistus incanus proved to be more effective in reducing the growth of the tested fungi while Vaccinium corymbosum (blueberries) had stimulating effect on the fungi’s growth.

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Vrenna, Maurizio, Pier Paolo Peruccio, Xin Liu, Fang Zhong, and Yuchi Sun. "Microalgae as Future Superfoods: Fostering Adoption through Practice-Based Design Research." Sustainability 13, no. 5 (March 6, 2021): 2848. http://dx.doi.org/10.3390/su13052848.

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Consumers’ eating habits are gradually changing. In the next few decades, this shift will not be solely dictated by individuals’ decisions but by the need to feed an ever-increasing population in the face of global resources’ impoverishment. Novel superfoods rich in nutrients and produced with sustainable methods, including microalgae, maybe a solution. However, their unusual aspect, the palatability, and the lack of knowledge by most people could be obstacles to adoption. This study aims at encouraging the use of microalgae as food, highlighting the importance that design plays in the transition towards more sustainable production and consumption patterns. Through practice-based design research, characterized by empirical experiments, a survey, an engaging workshop, and the development of a fully-functional open-source product, the authors conceptualize a theoretical framework within which similar product-service systems could thrive. This real-world experimentation is of interest for academics, professionals, makers in the field of design, etc. It suggests that multidisciplinarity, education, and replicability are the keys to addressing this topic and paves the way for further technical and humanistic research.

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PROESTOS, CHARALAMPOS. "Superfoods: Recent Data on their Role in the Prevention of Diseases." Current Research in Nutrition and Food Science Journal 6, no. 3 (September 14, 2018): 576–93. http://dx.doi.org/10.12944/crnfsj.6.3.02.

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By the term functional food we mean food, processed or not, which on the basis of scientific studies can contribute to the achievement of specific operational objectives within the human body and play an important role in the direction of prevention degenerative diseases and health promotion. The possible beneficial properties of functional foods are due to their content in bioactive ingredients, with specific biological properties and effects within the human body. Some examples of processed functional foods are calcium - enriched milk, enriched juices with ω-3 fatty acids, yoghurt with probiotic organisms and phytosterol-enriched margarines. At the same time, constantly new scientific findings confirm the potential beneficial properties of different conventional food, such as tea, blueberries, pomegranate,berries, hippophaes and many others, which are known by the term "superfoods". Recently, the appearance of a multitude of chronic degenerative diseases such as cardiovascular disease, diabetes, obesity, osteoporosis and cancer, has led to ways of defending human health through the adoption of appropriate dietary patterns. Hence, functional foods, provided that they fit inside hygiene and balanced nutrition, are suggested as a potential solution tore inforcing the prevention strategy, avoiding the need for therapy, with the aim of promoting the health of the population. This is the reason why there is an ever-increasing trend particularly in Europe and USA. Also, improved accessibility knowledge and information from consumers, promotes an increased search for information about their beneficial properties.

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Velasco, Pablo, Víctor Manuel Rodríguez, Pilar Soengas, and Jorge Poveda. "Trichoderma hamatum Increases Productivity, Glucosinolate Content and Antioxidant Potential of Different Leafy Brassica Vegetables." Plants 10, no. 11 (November 12, 2021): 2449. http://dx.doi.org/10.3390/plants10112449.

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Brassica crops include important vegetables known as “superfoods” due to the content of phytochemicals of great interest to human health, such as glucosinolates (GSLs) and antioxidant compounds. On the other hand, Trichoderma is a genus of filamentous fungi that includes several species described as biostimulants and/or biological control agents in agriculture. In a previous work, an endophytic strain of Trichoderma hamatum was isolated from kale roots (Brassica oleracea var. acephala), describing its ability to induce systemic resistance in its host plant. In the present work, some of the main leafy Brassica crops (kale, cabbage, leaf rape and turnip greens) have been root-inoculated with T. hamatum, having the aim to verify the possible capacity of the fungus as a biostimulant in productivity as well as the foliar content of GSLs and its antioxidant potential, in order to improve these “superfoods”. The results reported, for the first time, an increase in the productivity of kale (55%), cabbage (36%) and turnip greens (46%) by T. hamatum root inoculation. Furthermore, fungal inoculation reported a significant increase in the content of total GSLs in cabbage and turnip greens, mainly of the GSLs sinigrin and gluconapin, respectively, along with an increase in their antioxidant capacity. Therefore, T. hamatum could be a good agricultural biostimulant in leafy Brassica crops, increasing the content of GSLs and antioxidant potential of great food and health interest.

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