Exploring the Biomedical Potential of Pereskia grandifolia: A Comprehensive Review of Botanical, Phytochemical, and Pharmacological Aspects.

A global tendency for products considered environmentally sustainable, and ecologically obtained led the industry related to personal care formulations to fund the research and the development of personal care/cosmetics containing ingredients from natural resources. Furthermore, consumers are aware of environmental and sustainability issueans, thus not harming the environment represents a key consideration when developing a new cosmetic ingredient. In this study we review some examples of active ingredients or raw materials used in cosmetics/personal care/biomedical products that are coming from either through biotechnological systems, or as byproducts of several industries. A skin formulation containing biosynthetic actives, prepared by us and the study regarding its dermocosmetic properties are also described. The need for the standardization processes, the safety assessment tools, the improvement of the exploitation methods of these renewable sources in order the production to be ecologically and economically better are also discussed.

Study of Microencapsulated Bioactive Compounds in Food Products

Heat treatment of sorghum kernels has the potential to improve their nutritional properties. The goal of this study was to assess the impact of dry heat treatment at two temperatures (121 and 140 °C) and grain fractionation, on the chemical and functional properties of red sorghum flour with three different particle sizes (small, medium, and large), for process optimization. The results showed that the treatment temperature had a positive effect on the water absorption capacity, as well as the fat, ash, moisture and carbohydrate content, whereas the opposite tendency was obtained for oil absorption capacity, swelling power, emulsion activity and protein and fiber content. Sorghum flour particle size had a positive impact on water absorption capacity, emulsion activity and protein, carbohydrate and fiber content, while oil absorption capacity, swelling power and fat, ash and moisture content were adversely affected. The optimization process showed that at the treatment temperature at 133 °C, an increase in fat, ash, fiber and carbohydrate content was experienced in the optimal fraction dimension of red sorghum grains. Moreover, the antioxidant performance showed that this fraction produced the best reducing capability when water was used as an extraction solvent. Starch digestibility revealed a 22.81% rise in resistant starch, while the thermal properties showed that gelatinization enthalpy was 1.90 times higher compared to the control sample. These findings may be helpful for researchers and the food industry in developing various functional foods or gluten-free bakery products.

Yacon is a sweet-tasting Andean tuber that is grown in South American countries, China etc. but not very well known in Kenya. It has been used in the formulation of various products e.g. yacon syrup, yacon candies, yacon flour used to make cakes, biscuits etc. Yacon is a functional food due to the nutritional value of its composition represented by its fructooligosaccharide content. Snacking is the most common social activity and is generalized by high carbohydrate content thus the leading cause of non-communicable diseases. Therefore, development of snacks with health benefits is an opportunity for the food sector. The present review aims to broaden discussions of the functional properties attributed to snacks formulated with yacon flours, which possess beneficial properties i.e. high protein, fiber, antioxidants and total polyphenols contents. Its prebiotic and low glycemic index properties essential for prevention of noncommunicable diseases. According to studies done, biscuits formulated with yacon flours have recorded high protein, fat, mineral and fiber content as compared to wheat flours. Fiber contents are greatly increased with addition of yacon flour due to high fructooligisaccharide. A snack formulation of banana flours and yacon flours showed an increase in the antioxidant activity and total polyphenol content greatly attributed to the yacon flour added. Snack formulations with yacon flour have shown high amounts of slow digestible starch and resistant starch that attribute to low glycemic index thus very beneficial for diabetic patients. The fructooligosaccharide in yacon that is greatly retained in yacon flours is not digestible by the human enzymes thus after consumption it is selectively fermented in the colon by a group of bacteria mostly, Bifidobacterium, thus a prebiotic. It modulates the intestinal microbiota thus facilitating the exclusion of potential pathogens by competition and modulating the immune system increasing defenses of the host. There are few studies done on this, clinical evidence is scarce, making it necessary that more studies are done. The availability of yacon is still new; its popularity depends on publications aimed at consumer education and new product development by food industries. Keywords: Yacon, snacks, glycemic index, prebiotics, antioxidants.

Fil: Rodriguez Vaquero, Maria Jose. Universidad Nacional de Tucuman. Facultad de Bioquimica, Quimica y Farmacia; Argentina. Consejo Nacional de Investigaciones Cientificas y Tecnicas; Argentina

The wheat flour tortilla (WFT) is a Mexican food product widely consumed in the world, despite lacking fiber and micronutrients. Ramón seed flour (RSF) is an underutilized natural resource rich in fiber, minerals and bioactive compounds that can be used to improve properties of starchy foods, such as WFT. The study evaluated the impact of partial replacement of wheat flour with RSF on the physicochemical, sensory, rheological and nutritional properties and antioxidant capacity (AC) of RSF-containing flour tortilla (RFT). Results indicated that RFT (25% RSF) had higher dietary fiber (4.5 times) and mineral (8.8%; potassium 42.8%, copper 33%) content than WFT. Two sensory attributes were significantly different between RTF and WFT, color intensity and rollability. RFT was soft and it was accepted by the consumer. Phenolic compounds (PC) and AC were higher in RFT (11.7 times, 33%–50%, respectively) than WFT. PC identification by ultra-performance liquid chromatography quadrupole time of flight mass spectrometry (UPLC-QTOF-MS) showed that phenolic acids esterified with quinic acid, such as chlorogenic and other caffeoyl and coumaroyl derivatives were the major PC identified in RSF, resveratrol was also detected. These results show that RSF can be used as an ingredient to improve nutritional and antioxidant properties of traditional foods, such as the WFT.

The seed coat (hull) of broad bean (Vicia faba) (BBH) is a significant secondary product of processing with a promising nutritional profile. Bean hull has a high fiber content (49%), yet it remains underexploited as an ingredient by the food industry. This study investigated the potential of this secondary product to partially replace wheat flour for the development of high-fiber breads. Bread formulations with a range of supplementation levels (0%, 11%, 21% and 31%) were developed and tested for their nutritional and physical properties. The proximate composition of breads revealed that at 31% replacement, the fiber content was 19.19 g/100 g bread, which was significantly higher (p < 0.05) than control breads (3.62 g/100 g bread). The physical (specific volume, density and color) and textural properties of breads were affected by the addition of bean hull. Specific volume and hardness of breads were significantly reduced at ≥21% replacement compared to the control, which may reduce acceptability of the product by some consumer groups. Enzyme-linked immunosorbent assay (ELISA) showed that the gluten content of breads was significantly reduced with bean hull addition (62% depletion for 31% replacement). At 11%, 21% and 31% replacement, one portion (80 g of bread) contains 6.8 g, 11.6 g and 15.3 g of dietary fiber, respectively, which contributes 23%, 38% and 51% of the recommended daily fiber intake (30 g/day). In conclusion, bean hull can be a valuable source of dietary fiber in bread formulations. The study showed BBH could be used to replace up to 21% of the wheat flour without significantly impacting on bread texture and volume.

Background: Sacubitril/valsartan is a first-in-class angiotensin-receptor neprilysin inhibitor used to treat heart failure with reduced ejection fraction. The evidence base for this novel medication is largely based on one pivotal phase III trial which was stopped early due to significant clinical benefits being shown. However potential limitations in the trial design have been highlighted in recent medical literature, necessitating a thorough review of the evidence base for sacubitril/valsartan. Methods: This review will be conducted using the PRISMA reporting guidelines. Relevant randomised controlled trials (RCTs) for sacubitril/valsartan will be systematically searched for in Medline (PubMed), Embase, Cochrane library, Google Scholar, Web of Science, Toxline and Scopus. Clinical trials registries will be searched, as will eight grey literature databases. In addition, unpublished clinical study reports (CSRs) of relevant trials will be requested from the European Medicines Agency (EMA) and the Clinical Study Data Request database. Studies will be included if they involve randomising adult patients with heart failure to either sacubitril/valsartan or usual care with either an active comparator or placebo as a control. All relevant clinical and safety outcomes will be reviewed, particularly hospitalisation due to heart failure and cardiovascular mortality. Two reviewers will assess eligibility of selected trials for inclusion. Data extraction will be performed separately for trial publications, clinical trial registries and for CSRs using a piloted form. Methodological quality of included trials from published sources will be assessed separately using the recently updated Cochrane Risk of Bias tool version 2. Narrative synthesis of included studies will be conducted and, if appropriate, meta-analysis for clinical efficacy and safety outcomes. Discussion: This review will collate all available RCT data on sacubitril/valsartan including published and unpublished sources in order to obtain a more complete picture of the evidence base for sacubitril/valsartan. Registration: This protocol has been submitted for registration on PROSPERO.

Background: Pleurostylia capensis Turcz (Loes) is a tree species found in Africa that has been used in traditional medicine for various ailments.Aim: This review aims to investigate the phytochemistry, pharmacology and toxicity of P. capensis Turcz (Loes) and its ethnomedicinal uses.Method: A comprehensive search was conducted using electronic databases, including PubMed, Scopus and Web of Science. The keywords used were ‘Pleurostylia capensis’, ‘phytochemistry’, ‘pharmacology’, ‘toxicology’ and ‘ethnomedicine’. Studies were included if they reported on the phytochemical composition, pharmacological activities, toxicological evaluations and/or ethnomedicinal uses of Pleurostylia capensis.Results: A phytochemical analysis revealed the presence of various bioactive compounds including alkaloids, flavonoids, terpenoids and phenolic compounds. Pharmacological studies have reported the plant’s potential as an anti-inflammatory, antioxidant, antimicrobial and a potential agent for bone and articular cartilage regeneration. Toxicological evaluations have shown that the plant is safe for human consumption at recommended doses.Conclusion: The review highlights the potential of Pleurostylia capensis as a source of bioactive compounds with pharmacological activities. Toxicological evaluations have also shown that the plant is safe for human consumption. The review provides useful information for further research on the development of new drugs from natural products.Contribution: This review provides a comprehensive summary of the phytochemistry, pharmacology, toxicology of Pleurostylia capensis and its ethnomedicinal uses. The review highlights the potential of the plant as a source of bioactive compounds and provides a basis for further research on the development of new drugs from natural products.

Annona squamosa L. (custard apple or sugar apple), belonging to the Annonaceae family, is a small tree or shrub that grows natively in subtropical and tropical regions. Seeds of the custard apple have been employed in folk medicines because of the presence of bioactive chemicals/compounds such as alkaloids, flavonoids and phenolic compounds and acetogenins and cyclopeptides that are responsible for various biological activities. The seeds also show the presence of tannins, vitamin C, vitamin E and a higher content of amino acids. From investigations, it has been shown that the seeds of A. squamosa have considerable potential to be used as an antibacterial, hepatoprotective, antioxidant and antitumor/anticancer agent. Cyclosquamosin B, extracted from the custard apple seed, possesses vasorelaxant properties. Tocopherols and fatty acids, notably oleic acid and linoleic acid, are also found in the seed oil. A. squamosa seeds contain a high amount of annonaceous acetogenins compounds, which are potent mitochondrial complex I inhibitors and have high cytotoxicity. A survey primarily based on the nutritional, phytochemical and biological properties showed that A. squamosa seeds can be used for the discovery of novel products, including pharmaceutical drugs. Although there are sufficient in vitro and in vivo experimental investigations supporting the benefits of seeds, clinical investigations/trials are still needed to determine the health contributing benefits of A. squamosa seeds.

This review aimed to describe some plants used in Brazilian folk medicine in respiratory disorders, highlighting species not well known to the Brazilian citizens. The articles were surveyed in the MEDLINE / PubMed, Web of Science, SCOPUS / Elsevier, SciELO and Cochrane with the descriptors in Health Sciences (DeCS) databases: Medicinal plants, herbal medicine and respiratory diseases with the keywords: secondary metabolites and pulmonary disorders, considering the period from June 2010 to June 2020. The results indicated that species known as Mikania glomerata and Allium sativum, are well studied, presenting a large volume of publications and results on phytochemical and pharmacological aspects. In contrast, lesser-known species of the Brazilian population, such as Amburana cearensis, Hybanthus ipecacuanha, and Jatropha curcas, need more studies, which explore their potential in the medical field. Brazilian biodiversity offers a wide variety of medicinal plants, some of which are better known and studied; others less known and little studied, requiring further investigation in order to provide a scientific basis, both for the isolation and synthesis of molecules and for possible therapeutic applications in different respiratory diseases.

The Asteraceae family is widely known for its therapeutic, aromatic, and nutritional properties. Chaptalia nutans (C. nutans), a member of the family, is widely used in folk medicine in southern Brazil. In this study, we aim to assess compounds present in root extracts of C. nutans, and evaluate their antioxidant capacity and toxicity. To determine the chemical composition of the extract, was performed through Liquid Chromatography coupled with Mass Spectroscopy. Antioxidant capacity, toxicity (Artemia salina biosassay), cytotoxicity, genotoxicity (Allium cepa test), and neurotoxicity (Drosophila melanogaster model) were evaluated. A large number of bioactive phytoconstituents were determined to be present, such as alkaloids, coumarins, flavonoids, terpenes, and especially phenolic compounds, which may explain the antioxidant capacity of the extract. Extracts had the capacity to protect cells from protein and lipid damage, and inhibit the formation of oxygen radicals. The A. salina bioassay revealed that extracts were only slightly toxic. In A. cepa, cells exposed to 1.5 mg/mL extract were protected against chromosomal damage caused by glyphosate, and had mitotic index values that were reduced by 49%. A concentration of 10 mg/mL extract did not kill flies, and when coadministered with paraquat (PQ) (52.5%) produced a mortality rate of only 18.75%. These findings indicated that the extract had the potential to protect against PQ-induced neurotoxicity. Taken together, these data reveal for the first time that the root extract of C. nutans is a rich source of natural antioxidants. The extract may be useful in the food and pharmaceutical industries.

Hyssop (Hyssopus officinalis L.) is an aromatic plant that is rich in various biologically active compounds and is widely used as a natural preservative and flavoring agent in the food and cosmetic industry and as a folk medicine against certain respiratory diseases. Despite the fact that selenium is not an essential trace element for plants, in a certain range of concentrations it can not only improve plant growth, but also increase the content of nutrients and biologically active compounds in plants. In the present study, the effect of treatment type (in a nutrient solution (NS) or by foliar application (FA)) and selenium (Se) concentration (2.0, 5.0, 10.0, 20.0, 40.0 μM) on the biomass, phenolic compounds, essential oil content, and antioxidant properties of hyssop grown in hydroponics was studied. Neither a toxic nor a beneficial effect of Se addition on the plants was observed. Selenium treatment significantly increased Se concentration in hyssop up to 38.35 μg g−1 (NS) and 34.86 μg g−1 (FA). The effect of selenium on the content of phenolic compounds, essential oil, and the antioxidant activity of hyssop depended on the applied selenium concentration. Hyssop treated with 10 μM Se (NS) and with 20 μM Se (FA) had a higher total content of hydroxycinnamic acids and higher contents of rosmarinic and chlorogenic acids, as well as a higher total content of phenolic compounds, higher content of essential oil, and higher antioxidant activity compared to other experimental plants. The results confirm the feasibility of selenium treatment of hyssop without reducing its production in order to enhance its nutritional and pharmaceutical properties.

Hand infection is a rare complication in patients with diabetes. Its clinical outcomes depend on the severity of hand infection caused by bacteria, but the difference in bacterial species in the regional disparity is unknown. The purpose of this study was to explore the influence of tropical and nontropical regions on bacterial species and clinical outcomes for diabetic hand. A systematic literature review was conducted using PubMed, EMBASE, Web of Science, and Google Scholar. Moreover, the bacterial species and clinical outcomes were analyzed with respect to multicenter wound care in China (nontropical regions). Both mixed bacteria (31.2% vs. 16.6%, p = 0.014) and fungi (7.5% vs. 0.8%, p = 0.017) in the nontropical region were significantly more prevalent than those in the tropical region. Staphylococcus and Streptococcus spp. were dominant in gram-positive bacteria, and Klebsiella, Escherichia coli, Proteus and Pseudomonas in gram-negative bacteria occupied the next majority in the two regions. The rate of surgical treatment in the patients was 31.2% in the nontropical region, which was significantly higher than the 11.4% in the tropical region (p = 0.001). Although the overall mortality was not significantly different, there was atendencytobeincreased in tropical regions (6.3%) compared with nontropical regions (0.9%). However, amputation (32.9% vs. 31.3%, p = 0.762) and disability (6.3% vs. 12.2%, p = 0.138) were not significantly different between the two regions. Similar numbers of cases were reported, and the most common bacteria were similar in tropical and nontropical regions in patients with diabetic hand. There were more species of bacteria in the nontropical region, and their distribution was basically similar, except for fungi, which had differences between the two regions. The present study also showed that surgical treatment and mortality were inversely correlated because delays in debridement and surgery can deteriorate deep infections, eventually leading to amputation and even death.

Chia (Salvia hispanica L.) has been recognized as an innovative food ingredient because of its health benefits. The health benefits are attributed to its nutritional properties, such as high levels of proteins and lipids, especially omega-3 fatty acids, dietary fiber, and phenolic compounds. These excellent nutritional properties lead to innovative applications of chia in food products. Although several studies have investigated the technological aspects of chia incorporation in food products, only some of them focused on its contribution to enhancing the functional aspects. This review fills this gap by presenting an updated and comprehensive overview of scientific research focused on the development of food products enriched with chia to improve their nutritional and functional properties. Several studies have used chia in the development of food products with the aim of improving their nutritional value, especially bakery products, meat products, and dairy products. Most studies have shown that the inclusion of chia in formulations has been able to increase the content of protein, fiber, polyphenols, minerals, and polyunsaturated fatty acids. The addition of chia appears to be an effective strategy for the nutritional and functional improvement of products, highlighting its potential as an ingredient for the development of health-promoting foods.