Metabolomic characterization of algal nutraceuticals to elucidate their biological activities.

Fatty acids and bipolar disorder

Functional foods, enriched with bioactive compounds, play a significant role in the prevention and management of chronic diseases such as cardiovascular disease, diabetes, and cancer. These foods, which include fortified products, probiotics, and foods naturally rich in antioxidants, fibers, and omega-3 fatty acids, are designed to provide health benefits beyond basic nutrition. By incorporating functional foods into the diet, individuals can potentially reduce the risk of chronic diseases and improve overall health outcomes. However, the effectiveness of functional foods and nutraceuticals can be influenced by various factors, including processing, storage, and environmental conditions. Processing methods such as heat treatment, pasteurization, and irradiation can degrade the bioactive components, reducing the health benefits of these foods. Similarly, improper storage, exposure to light, air, and moisture can lead to the oxidation or degradation of sensitive compounds like vitamins, polyphenols, and omega-3 fatty acids, further diminishing their efficacy. Additionally, interactions with environmental factors, such as temperature fluctuations and pH changes, can alter the stability and bioavailability of nutraceuticals in functional foods. Understanding these factors is crucial for optimizing the production, storage, and consumption of functional foods to maximize their potential health benefits. Ongoing research in this area aims to develop strategies that preserve the integrity of bioactive compounds, ensuring that functional foods deliver their intended health-promoting effects effectively.

Since the original American Heart Association (AHA) Science Advisory was published in 1996,1 important new findings have been reported about the benefits of omega-3 fatty acids on cardiovascular disease (CVD). Omega-3 fatty acids are obtained from two dietary sources: seafood and certain nut and plant oils. Fish and fish oils contain the 20-carbon eicosapentaenoic acid (EPA) and the 22-carbon docosahexaenoic acid (DHA), whereas canola, walnut, soybean, and flaxseed oils contain the 18-carbon α-linolenic acid (ALA). ALA appears to be less potent than EPA and DHA. The evidence supporting the clinical benefits of omega-3 fatty acids derive from population studies and randomized, controlled trials, and new information has emerged regarding the mechanisms of action of these nutrients. These are outlined in a recent Scientific Statement, “Fish Consumption, Fish Oil, Omega-3 Fatty Acids and Cardiovascular Disease.”2 See page e20 Large-scale epidemiologic studies suggest that people at risk for coronary heart disease (CHD) benefit from consuming omega-3 fatty acids from plants and marine sources. Although the ideal amount to take is not firmly established, evidence from prospective secondary prevention studies suggests that intakes of EPA+DHA ranging from 0.5 …

Liposomes play a significant role in encapsulation of various bioactive compounds (BACs), including functional food ingredients to improve the stability of core. This technology can be used for promoting an effective application in functional food and nutraceuticals. Incorporation of traditional and emerging methods for the developments of liposome for loading BACs resulted in viable and stable liposome formulations for industrial applications. Thus, the advance technologies such as supercritical fluidic methods, microfluidization, ultrasonication with traditional methods are revisited. Liposomes loaded with plant and animal BACs have been introduced for functional food and nutraceutical applications. In general, application of liposome systems improves stability, delivery, and bioavailability of BACs in functional food systems and nutraceuticals. This review covers the current techniques and methodologies developed and practiced in liposomal preparation and application in functional foods.

When will agricultural biotechnologies, such as genetically modified (GM) crops, reach Europe? This was the main question at the Agricultural Biotechnology International Conference (ABIC)—the largest of its kind—that took place in September this year in Cologne, Germany. Given that the ABIC was accompanied by a parallel conference organized by critics of GM crops and foods, this is an appropriate question. Most of the European Union (EU) member states have not yet approved the GM crops that are used widely and safely elsewhere in the world. Moreover, although the EU has finally lifted its moratorium on GM crops, and has passed new regulations for growing and marketing GM foods, national politics, legislation and ideological views about consumer and environmental protection have further hampered their use. European consumers remain wary of agricultural biotechnology and its products, as they do not see any direct benefits from GM crops and are, therefore, understandably reluctant to accept them. But it is only a matter of time before GM foods arrive on supermarket shelves across Europe, predicts Ashley O'Sullivan, President and CEO of Ag‐West Bio Inc. (Saskatoon, Saskatchewan, Canada). “The reality for legislation to regulate agricultural biotechnology is that the train has left the station and there is no way of going back,” he added. > …to convince the cautious European public, agricultural biotechnology still has to […] offer products that directly benefit consumers But to convince the cautious European public, agricultural biotechnology still has to show that it can do more than increase the returns to farmers, and offer products that directly benefit consumers. The next wave of GM plants, which are currently being developed and tested in academic and industry laboratories around the world, including Europe, may soon do this. A range of new GM crops in the research pipeline will offer direct benefits to …

Functional foods and nutraceuticals demand during the Covid-19 pandemic are increasing tremendously. This is showed that there is a shifting food consumption pattern into healthier food rather than only to satisfy hunger. Functional foods are foods that offer health benefits beyond their nutritional value, whereas nutraceuticals are commodities derived from foods, but are used in the medicinal form of pills, capsules, or liquids that demonstrated physiological benefits. Nutraceutical products consist of isolated bioactive substances such as vitamins, minerals, amino acids, and fatty acids as well as dietary supplements such as probiotics, prebiotics, antioxidants, and enzymes. As the second-largest country with the highest biodiversity, Indonesia has some natural resources that could be developed as functional food or nutraceutical ingredients such as ginger, cinnamon, lemongrass, honey, Moringa oleifera leaves, etc. Indonesian society has indigenous knowledge of the health effect of any plants and spices such as the health effect of “jamu”, a functional drink made from several parts of plants. However, the development of functional foods and nutraceuticals in Indonesia has so many challenges concerning regulation. The National Agency for Drug and Food Control of Indonesia did not regulate functional foods and nutraceuticals. However, they have some regulations about processed food with the claim, supplements, natural herbal, and food for medicinal uses. Hence, functional foods and nutraceuticals producers must adjust to the existing regulation. The research and development of functional foods and nutraceuticals consist of several steps namely identification of bioactive compounds, assessment of physiological effect, product formulation and processing, and clinical trial to meet the regulatory demand. The research activities will provide scientific evidence to prove food and nutraceutical functionality. Market demands are also important to obtain an innovative product that meets the consumer’s demand. Recent methods to develop functional foods and nutraceutical are “design thinking” methods, a method that focuses problem solving on human rather than on technology or organization. The typical design thinking protocol consists of 3 steps namely observation and synthesis, visualization and rapid prototyping, as well as revising and refining. In the first step, nutraceutical developers must understand the characteristic of targeted consumers. In the second step, models or sketches as well as the early version prototypes need to be created. Gathering feedback on the strengths and weaknesses of the product will lead to the necessary corrections before product commercialization. In the third step, a team from many different backgrounds and specializations can be involved to revise and refine the new product. A Penta helix collaboration between academia, industry, citizen, public authorities, and non-government organization (NGO) can be used as a model of networking in functional foods and nutraceuticals development. The use of “design thinking” methods will minimize the risk of product failure in the market. One of our experiences in functional food development is the exploration of glucomannan from Porang tubers (Amorphophalus oncophylus) as a functional ingredient. Glucomannan, a water-soluble fiber that can be fermented, is extracted from Konjac (Amorphophallus konjac) tuber or root. However, in Indonesia glucomannan can be extracted from Porang tuber that can be found in many areas. In the beginning, we collaborate with the local farmer, NGO, and governments to optimize the production of Porang tubers. After we found the method to extract the glucomannan, we develop several food products namely jelly, noodle, rice analog, etc and analyze the physical, chemical, microbiological, and sensory characteristics. The jelly product containing glucomannan was tested for the clinical trial. We found that this jelly could lower the body weight and body mass index of the overweight and obese subjects as well as maintain the level of blood glucose, the total cholesterol, LDL cholesterol, and triglycerides. The health benefit of this jelly can be used as the rationale for health claimed. It is important to collaborate with the food industry to commercialize this product. In conclusion, Indonesia needs to develop guidelines for Functional Food and Nutraceuticals Development, this guideline can be used as a reference for producers for claims on nutrition and health. For researchers, academia, and the food industry that will develop a new functional food and nutraceutical product, it is important to plan and know the targeted consumer so that the new product will succeed in the market.

As awareness of the link between diet and health grows, people are increasingly prioritizing functional foods that offer additional health benefits beyond basic nutrition. Ashwagandha, scientifically known as Withania somnifera (WS), is a perennial plant which belongs to the family Solanaceae, which grows abundantly in subtropical regions of the world. Ashwagandha is a renowned Ayurvedic herb with diverse applications in global dietary supplements and traditional medicines. It has extensive medicinal potential in traditional Indian systems such as (Ayurvedic, Unani, and Siddha) and contemporary medicine, recognized as the "Indian ginseng." WS is a dietary additive composed of various phytochemicals and active compounds such as withanolides, polyphenols, flavonoids, alkaloids, which exhibit therapeutic properties, including anti-inflammatory, anticancer, antistress, antioxidant, antimicrobial, antidiabetic, cardioprotective, hypoglycemic, hepatoprotective, immunomodulatory, and rejuvenating effects. WS has been scientifically proven to be highly effective against numerous neurological and psychological disorders. The incorporation of ashwagandha into food enhances the biological activity of the food as well as enhances the functional properties, making it a valuable functional food with potential health benefits. This review provides an updated analysis of WS, emphasizing its bioactive compounds, extraction techniques, and functional food applications. Unlike previous studies that primarily focused on its medicinal properties, this review highlights integration into food systems, addressing technological challenges, stability, and commercial viability. Additionally, it compiles advancements in analytical techniques, offering insights into enhancing bioavailability and sensory optimization, thereby bridging traditional herbal use with modern food science.

Development of a non-targeted metabolomics-based screening method for elucidating the metabolic characteristics and potential applications of Lacticaseibacillus paracasei

Omega-3 fatty acid supplements, such as fish oil and plant-based oils, have gained popularity because of their potential health benefits. However, the quality and composition of these supplements can vary widely, particularly in terms of the two main forms of omega-3 fatty acids: triacylglycerols (TAGs) and ethyl esters (EEs). TAGs are the natural form found in fish oil but are prone to oxidation, whereas EEs are more stable but less well absorbed by the body. Differentiating between these forms is crucial for assessing the efficacy and tolerance of omega-3 supplements. This article describes a novel approach to differentiate between TAG and EE forms of omega-3 fatty acids in dietary supplements, utilizing a 60-MHz benchtop nuclear magnetic resonance (NMR) spectrometer. The proposed method using 1H and 1H-1H COSY NMR provides a quick and accurate approach to screen the forms of omega-3 fatty acids and evaluate their ratios. The presence of diacylglycerol (DAGs) in some supplements was also highlighted by this method and adds some information about the process used (i.e., esterification/enrichment). The affordability and user-friendliness of benchtop NMR equipment make this method feasible for food processing companies or quality control laboratories. In this study, 24 oil supplements were analyzed using NMR analysis in order to demonstrate the potential of this method for the differentiation of TAG and EE forms in omega-3 supplements.

Compounds from food/supplements with antioxidant activity exert their effects by directly scavenging free radicals, chelating metal ions, activating endogenous antioxidant enzymes, regulating mitochondrial function, and reducing cellular inflammation. Consumption of natural foods rich in antioxidants such as fruits, vegetables, nuts, grains, and medicinal plants may provide a better option for health promotion and disease risk reduction compared to taking high doses of dietary antioxidant supplements. Many diet-derived substances can act as antioxidants. In addition to diet-derived antioxidants, there are also endogenously-synthesized primary and secondary antioxidant enzymes. The overall antioxidant defence in the human body depends on endogenously-synthesized antioxidant enzymes, which serve as the primary defence, whereas diet-derived antioxidants (food and supplements) are categorized as secondary defence. In this connection, the potential mechanisms of action of antioxidants from dietary supplements and natural sources in preventing numerous chronic diseases are highlighted. These include reducing lipid peroxidation, detoxifying free radicals, activation of endogenous antioxidant enzymes, and signaling pathways related to oxidative stress, as well as reducing levels of pro-inflammatory cytokines. This overview provides some important highlights about antioxidants from dietary supplements and natural sources by discussing their potential action mechanisms and health benefits.

ABSTRACTOceans are considered one of the richest sources of bioactive compounds. The extraction and utilization of marine peptides have attracted attention owing to their potential health benefits. They can be used in different functional and nutraceutical foods due to their antihypertensive, antioxidant, and antimicrobial properties. These bioactive peptides can be extracted from sponges, ascidians, seaweeds, and mollusks and reportedly have pharmacological properties. The objectives of this article are to provide an overview on the sources of marine bioactive peptides, a brief description of their extraction methods, and their biological activities and potential applications in functional foods and pharmaceuticals.

Ayurveda is the traditional Indian arrangement of medicine, which highlights preferential health prevention, and delivers action against sickness while also dealing with pharmaceutical science. Various plants and/or their parts are used in a number of Ayurvedic and Siddha formulations, among them, ginger (Zingiber officinale Roscoe) is one of the most important species, and has a long history of therapeutic practice dating back 2500 years. Ginger is an extensively utilized food constituent and has been regularly recommended as a therapy for various symptoms, and it has also been applied in the treatment of several diseases, such as metabolic dysfunction, emesis, cancer, bone disorders and vascular disorders, with clinical evidence. More than 400 bioactive components have been identified in ginger, among them, gingerols, shogaols, paradols and zingerone are the most important bioactive components, which have been shown to have various biological activities. This chapter highlights the chemistry, biological activities and therapeutic applications of ginger and various Ayurvedic formulations with ginger, and their uses and applications in different dietary supplements, nutraceuticals and functional foods. Furthermore, this chapter aims to inspire new scholars and industrialists to work on several fields to enable the growth and upgrading of Siddha and Ayurveda.

Banana stem juice, known for its potential health benefits, presents challenges in terms of preservation and convenient consumption. This study aimed to develop a banana stem juice powder formulation that retains its nutritional properties and can be easily reconstituted. The formulation process involved concentration, drying, and powdering techniques. Response surface methodology (RSM) was employed to optimize the formulation parameters, including drying temperature, drying time, and maltodextrin concentration. The optimized formulation exhibited desirable attributes such as high solubility,good reconstitution properties, and enhanced shelf stability.Characterization of the powder included analyses for moisture content, bulk density, flowability, and nutritional composition. The developed banana stem juice powder offers a convenient and sustainable alternative for incorporating the health benefits of banana stem juice into various medicinal applications.Further studies can explore its potential applications in functional foods and nutraceutical products. In addition to several medicinal components,banana stem powder includes lipids, protein, carbs, and dietary fiber.Banana stem powder has several health advantages, including aiding in weight reduction, relieving constipation, controlling diabetes, aiding in detoxifying, and improving digestion.diuresis.

Postbiotics, the metabolites produced by probiotics, have received attention in recent years due to their potential health benefits, including immunomodulatory and anti-inflammatory effects. Plant extracts have been identified as a promising source of postbiotics, and the development of postbiotics using plant extracts has become an attractive area in the related fields. In this review, we summarize the current knowledge on postbiotics, their health benefits, and the potential of plant extracts as a source of bioactive compounds for postbiotic development. We present potential candidate strains for postbiotics among probiotics with confirmed health functionality. We also propose a development strategy for postbiotics using functional plant extracts. Finally, we explore the potential of postbiotics based on the Microbiome-Gut-Brain axis, which has recently received attention. This review provides an overview of the potential of plant extracts as a source of postbiotics, along with a development strategy for their application in functional foods and supplements.

Bioactive peptides derived from insect proteins: Preparation, biological activities, potential applications, and safety issues