Healthy Ingredients Research Articles

Evaluation of soybean oil-wax oleogel as a healthy ingredient for aerogel whipped cream rich in unsaturated fatty acids.

Aerosol whipped cream, widely used in various foods, relies on solid fats rich in saturated fatty acids (SFAs) for stable gas entrapment. In this study, the potential of oleogels as a healthy fat substitute for formulating aerosol whipped cream was studied. The analysis focused on the effects of different types (beeswax [BW], rice bran wax [RW], and carnauba wax) and the quantities of wax on the properties of the aerosol whipped creams. The BW-oleogel-based aerosol whipped cream exhibited the highest foam ability and foam stability. The superior physical properties of the bees wax-oleogel were attributed to the higher overrun and height stability of its whipped cream compared to RW and carnauba oleogels. The 6% BW-whipped cream showed significantly higher overrun and cream stability. The 6% BW oleogel whipped cream contained 4.4 times lower SFAs than the dairy milk fat whipped cream. This study represents the first exploration into the feasibility of formulating oleogel-based aerosol whipped cream using liquid vegetable oil.

Use of Neopyropia yezoensis in enriching vegan kefir from oat milk

Neopyropia yezoensis algae, which is a rich source of antioxidants and nutrients, has a potential to be a functional food component. In this research, the possibilities of using N. yezoensis algae to enrich vegan kefir were investigated. For this aim, protein, fat, ash, color, brix, antioxidant capacity, total phenolic content and sensory analysis were performed on kefir samples. Additionally, pH, titratable acidity, viscosity, syneresis and microbiological analysis were carried out during the storage period. As the algae concentration increased, dry matter, titratable acidity, fat, ash, total phenolic content, viscosity, antioxidant activity, a* and b* values of kefir samples increased, while pH and L* value decreased statistically significantly (p<0.05). A decrease was also found in syneresis values (p<0.05). According to the results of sensory analysis, up to 1% algae can be added without causing unacceptable product in terms of sensory properties. Having positive effects on the antioxidant and nutritional properties of kefir, N. yezoensis powder could be a potential healthy ingredient for various functional foods developed for special groups.

Exploring the health benefits of high amylose wheat phenolic extract in human endothelial cell model: Inhibitory effects on endothelial activation

Newly developed high amylose durum wheat genotypes, characterized by a high content of resistant starch, is gaining interest as a healthy ingredient for functional food. The objective of the present study was to investigate the effects of Svevo high amylose phenolic extracts (HAPE) on endothelial activation, the first obligatory step of the atherosclerotic process, investigating the underlying mechanisms of action. To this aim, human microvascular endothelial cells were treated with HAPE (1–10 μg/mL) and then challenged with the pro-inflammatory and pro-atherogenic cytokine TNF-α. Endothelium-leukocyte adhesion, the expression of endothelial inflammatory mediators, intracellular reactive oxygen species (ROS) levels and the activation of nuclear factor (NF)-κB were evaluated by multiple assays. The results showed that, HAPE, already at 5 μg/mL, suppressed the TNF-α stimulated expression of endothelial adhesion molecules as well as the adhesion of leukocytes to endothelial cells by more than 50% in comparison with TNF-α alone. These effects were associated with a significant (p < 0.05) reduction of intracellular ROS levels and NF-κB activation. In summary, our findings underscore the potential of Svevo high amylose as a functional food able to blunt endothelial activation, by inhibiting the concerted expression of endothelial markers involved in leukocyte recruitment and early atherogenesis.

Analysis of Food Nutrients Impact for Improving Public Health Using Multi Features Deep Recurrent Neural Network for Health Care Management

The food nutrients in daily life is incredible source to make good food for good life cycle. In recent analysis, the new food styles and ingredients affects the public health especially children to cause various disease and impacts which leads dangerous to healthier life. By analyzing food nutrients and presence healthy ingredients in daily life is important. World health organization pays number of research to healthcare management and suggestions to improve the public health by recommending different protocols. The risk is identifying presence of nutrients scaling is tedious due to prevailing techniques machine learning techniques does not provide good results to make better good food recommendation. The problem is more data labels and features are need to analyze which increase the false rate to reduce accuracy. To address the issue, to propose a deep LSTM gated recurrent neural network (LSTM-GRNN) based on Support vector feature selection (SVFS) to identify the presence of food nutrients to recommend the good food to improve the public health. Initially the food product and nutrients scaling logs are collected and to make preprocessing based on C-score normalization form feature labels. Then nutrients scaling impact rate is analyzed for each food ingredients presence by extracting the margins from features list. The important feature is selected by using SVSR to reduce the feature margins based on support vector. Then the selected features are trained into LSTM unit with recurrent neural network to identify the presence of nutrients rate in each food and to categorize the class by presence. The higher scaling rate of class is considered as good food to recommend for healthy facts. The proposed system attains higher detection accuracy in precision, recall rate and f1 measure, also the lower false negative rate increase the performance of accuracy compared to the existing system.

Smart farming: Leveraging IoT and deep learning for sustainable tomato cultivation and pest management

Since the world's population is rising continuously, more cultivable land is being utilized for their dwellings. As a result, the amount of food supply is decreasing day by day. In order to address the food shortage, a proper plan and technological breakthroughs is must. Tomato is a kind of vegetable which has the healthy ingredients and essential for our daily food list. The proposed system suggests an IoT based tomato cultivation and pest management system, with the help of deep learning methods. In the IoT implementation, camera module and moisture sensor are used to collect images of tomato plant, soil condition respectively. Based on the moisture content, the water pump will supply the water when it necessary. Besides, the real-time images of tomato leaf will be sent to the server to identify and classify natural enemies like various insect species. In the proposed system seven types of pests are identified with the help of ten deep learning models like InceptionV3, Xception, InceptionResNetV2, MobileNet, MobileNetV2, MobileNetV3Large, MobileNetV3Small, DenseNet121, DenseNet169, DenseNet201. This study has trained with leaves and insects separately to identify whether an image from a tomato plant is insectoid or not. 458 images of pests and 912 images of leaves are utilized in the proposed architecture. The accuracy of classifying insects or leaves using DenseNet201 is 100 ​%. The highest accuracy of 94 ​% is obtained to classify the different insects using the DenseNet201 model.

Monotropein mitigates methotrexate-induced liver injury by activating autophagy and inhibiting ferroptosis

Methotrexate (MTX) is effective for the therapy of cancer, lupus erythematosus, rheumatoid arthritis, psoriasis and other diseases. However, the hepatotoxicity of MTX often leads to withdrawal and discontinuation of drugs, and then limits its clinical application. Monotropein (MON), an iridoid glycosides distributing in many edible and medicinal plants, has been exhibited to prevent liver and kedney injury induced by chemicals and related diseases. The current study aimed to assess the potential beneficial effects of MON in mitigating MTX-induced liver injury together with delineating the implicated mechanisms. A MTX-induced liver injury model in mice and BRL 3A cells were developed to explore the hepatoprotection of MON. GEO and WGCNA analysis were conducted to predict the possible mechanism of MTX on liver injury. The results demonstrated that MON can decrease the serum levels of AST and ALT, increase the activities of antioxidant SOD and GSH, and improve the morphological alteration of liver tissue, and reduce the accumulation of lipids in hepatocytes and liver tissue of mice treated with MTX. Moreover, our results also exhibited that MON can activate autophagy as assessed by autophagosome formation, expression of protein related with autophagy, and inhibit ferroptosis as evaluated by mitochondrial integrity, Fe2+level and key protein expression changes, and CQ (inhibitor of autophagy) and RSL-3 (the activator of ferroptosis) reversed the effects of MON on autophagy and ferroptosis of hepatocytes injured by MTX. Therefore, MON attenuates liver injury of MTX by activating autophagy and inhibiting ferroptosis. These findings provide new insights into MON as a potential healthy ingredient in functional food.

Comparison of vegetable powders as ingredients of flatbreads: technological and nutritional properties

SummaryHealth‐driven innovation is transforming bakery products, particularly with non‐conventional ingredients. This study aimed to produce healthy and technologically acceptable flatbreads, exploring the inclusion (2%) of vegetable powders (black and green olives, orange peel, lemon, tomato, beetroot, carrot, onion, artichoke, spinach, chard, kale and pak choi). Spinach and chard increased the mineral content (1.42 and 1.30 g/ 100 g) respect to control (1.01 g/100 g). Fibre content ranged from 9.33 to 11.18 g/100 g when added onion, chard, pak choi, tomato or artichoke. Beetroot was the most effective changing the colour (ΔE* 43.09), while tomato reduced the hardness (4.06 vs 5.29 N in the control). Lemon and tomato were effective reducing the extent of starch enzymatic hydrolysis by 65% and 34%, respectively. Vegetable powders can be innovative, natural, sustainable and healthy ingredients in the breadmaking of flatbreads. The incorporation of these non‐conventional ingredients opens new opportunities for the bakery industry.

Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation.

Brewer's spent grain (BSG) was used as a sustainable and healthy ingredient in two cereal bar formulations, with honey (H) and chocolate (C) used as the binding systems' characterizing ingredients. The two bars, formulated using three levels of BSG (H1: 8.5%; H2: 12.7%; H3: 21.2%; C1: 3.9%; C2: 7.7%; C3: 15.5%) and stored for 20 days, were studied from a physicochemical perspective and compared to non-enriched control bars. The analysis showed that BSG enriched the bars with minerals, B vitamins, proteins, and fibers, meeting the required contents for the "high fiber" nutritional claim. Moisture content and water activity decreased with increasing BSG quantity and storage time. Higher BSG content increased flexibility in H bars after 7 days, while decreasing water content and increasing hardness in C bars at 1 storage day. Higher BSG levels darkened the samples' color with little change during storage. In addition, a consumer sensory test was conducted. The results showed that providing information on BSG had little impact on liking, purchase intent, and sensory perception. In addition, under blind conditions, H bars were considered more natural and healthier than the C bars; however, these differences were not significant in the informed conditions. This study shows the potential use of upcycled ingredients in cereal bars and highlights the central role of the sensory experience on consumer appreciation, considering also information provision.

A content analysis of cannabis edibles package marketing in the United States

Background: With states legalizing cannabis at a rapid pace, and the increasing popularity of edibles, it is important to document marketing practices to better understand how they might be appealing and misleading to consumers to guide state policymakers. Methods: A descriptive content analysis of 1229 cannabis edible packages advertised on a publicly available website between June and November 2022 and available for sale in licensed dispensaries was performed. Results: Healthy ingredient descriptors were the most common type of descriptor with 31 % of packages including words like “vegan”, “gluten free” and “natural”. Quality descriptors like “handcrafted” were on 28 % of packages. Other descriptors were focused on the consumer experience including expected effects (e.g., “relax”) (27 %), taste or flavor (e.g., “sour”) (21 %) and pharmacokinetics (e.g., “fast-acting”) (19 %). Images of non-cannabis plants and outdoor nature settings were on half of packages. Images of the cannabis plant were on 33 % of packages. Flavor imagery including images of food were common (43 %). Other marketing appeals included images of people (15 %), animals (12 %) and space (10 %). Conclusions: Package marketing used by other commercial industries was common on cannabis edible packages. Edibles marketing is distinct from other cannabis products in its ability to focus on the food ingredients which could mislead consumers into thinking the cannabis, rather than the food, is healthy or less harmful. Research examining the impact of cannabis edibles marketing strategies on appeal and harm perceptions is critically needed to guide policymakers as they establish packaging regulations to optimize public health and safety.

Molecular Traceability Approach to Assess the Geographical Origin of Commercial Extra Virgin Olive Oil.

Extra virgin olive oil (EVOO) is a precious and healthy ingredient of Mediterranean cuisine. Due to its high nutritional value, the interest of consumers in the composition of EVOO is constantly increasing, making it a product particularly exposed to fraud. Therefore, there is a need to properly valorize high-quality EVOO and protect it from fraudulent manipulations to safeguard consumer choices. In our study, we used a straightforward and easy method to assess the molecular traceability of 28 commercial EVOO samples based on the use of SSR molecular markers. A lack of correspondence between the declared origin of the samples and the actual origin of the detected varieties was observed, suggesting possible adulteration. This result was supported by the identification of private alleles based on a large collection of national and international olive varieties and the search for them in the molecular profile of the analyzed samples. We demonstrated that the proposed method is a rapid and straightforward approach for identifying the composition of an oil sample and verifying the correspondence between the origin of olives declared on the label and that of the actual detected varieties, allowing the detection of possible adulterations.

Amazon Fruits as Healthy Ingredients in Muscle Food Products: A Review.

When looking for new ingredients to process red meat, poultry, and fish products, it is essential to consider using vegetable resources that can replace traditional ingredients such as animal fat and synthetic antioxidants that may harm health. The Amazon, home to hundreds of edible fruit species, can be a viable alternative for new ingredients in processing muscle food products. These fruits have gained interest for their use as natural antioxidants, fat replacers, colorants, and extenders. Some of the fruits that have been tested include açai, guarana, annatto, cocoa bean shell, sacha inchi oil, and peach palm. Studies have shown that these fruits can be used as dehydrated products or as liquid or powder extracts in doses between 250 and 500 mg/kg as antioxidants. Fat replacers can be added directly as flour or used to prepare emulsion gels, reducing up to 50% of animal fat without any detrimental effects. However, oxidation problems of the gels suggest that further investigation is needed by incorporating adequate antioxidant levels. In low doses, Amazon fruit byproducts such as colorants and extenders have been shown to have positive technological and sensory effects on muscle food products. While evidence suggests that these fruits have beneficial health effects, their in vitro and in vivo nutritional effects should be evaluated in muscle food products containing these fruits. This evaluation needs to be intended to identify safe doses, delay the formation of key oxidation compounds that directly affect health, and investigate other factors related to health.

Study of the lipid fraction of Moroccan and Italian carobs (Ceratonia siliqua L.)

AbstractCarob (Ceratonia siliqua L.) is a characteristic fruit from the Mediterranean area, composed of a hard pulp and numerous seeds that have been unfairly undervalued and underutilized over time. To enhance the Mediterranean's biodiversity and support food production from sustainable resources, the carob has recently received attention for its nutritional value, and it has advantageously served as a healthy ingredient of many food products. Hence, in this study, the composition of the Mediterranean carob was further deepened by investigating its lipid fraction on a dry weight basis in relation to the fruit part (i.e., pulp and seeds) and the geographical origin (i.e., different Moroccan and Italian provinces). On average, lipids of pulp and seeds amounted to 1.71% and 2.46%, respectively. Predominant fatty acids were palmitic, oleic, and linoleic acids. Palmitic and oleic acids were higher in pulp (20.21%–26.50% and 37.63%–44.49%) than seeds (13.93%–17.26% and 31.92%–36.66%), whereas linoleic acid showed an opposite accumulation trend (pulp: 8.32%–15.46%, seeds: 38.19%–43.45%). Among sterols, β‐sitosterol (57.49%–72.47%), Δ‐5‐avenasterol (10.26%–21.27%), and stigmasterol (3.97%–8.11%) accounted for more than 70% of total sterols of pulp, whereas β‐sitosterol alone represented more than 70% of sterols in seeds. Considering tocopherols, γ‐tocopherol was the most abundant isomer both in pulp (10.37–22.78 mg/100 g) and seeds (4.95–22.86 mg/100 g). Carob also resulted in a good source of squalene, which on average was 2.17 mg kg−1 in pulp and 19.07 mg kg−1 in seeds. A principal component analysis pointed out that the study of the lipid fraction of carob can help in discriminating samples based on their Moroccan or Italian origin.Practical Applications: The study provides further insights into the still‐little‐explored lipid fraction of Mediterranean carob and fills a relevant gap in the literature by contributing to a more exhaustive framework of the nutritional and functional value of this fruit. In a wider perspective, it can be of practical help in the formulation of carob‐based products and in the establishment of a more informed market of carob and carob‐based products.

Exploring the properties of Garcinia indica Linn rind powder and its possible usage in food industry

SummaryThe study investigates, the potential utilisation of the Garcinia indica linn rind powder as a valuable and healthy ingredient for food industry. Techno‐functional properties revealed the functional attributes which is crucial for product development. Characterisation of the powder and extract revealed the physical, chemical, and structural properties through FTIR, HPLC, and SEM. Therefore, moisture content (5.45%), ash content (2.80%), fibre content (7.56%), and fat content (9.54%) were reported in G. indica linn rind. Phytochemical analysis indicated significant levels of phenolic and flavonoid compounds, suggesting antioxidant potential, supported by inhibition in the DPPH assay with IC50 value of 485.1 μg/mL. In‐vitro assays revealed inhibitory effects on α‐amylase with IC50 value of 58.43 μg/mL and glucose with an IC50 value of 0.39 μg/mL, indicating potential benefits in blood glucose management and weight control. Overall, G. indica rind powder shows promise as a natural ingredient with diverse applications in functional foods and nutraceuticals, offering potential health benefits through innovative product formulations.

The Impact of Goode Health LLC Superfood Chocolate Blend Beverage on Peripheral Macro and Microvascular Function

Cardiovascular disease (CVD) is the leading cause of death in the US and world-wide. The are many risk factors associated with elevated risk for and prevalence of CVD; however, it is well documented that reduced macro and microvascular function/health is a major contributing factor. The mechanisms are multifactorial however, reduced vasodilatory reactivity, secondary to elevated oxidative stress and/or inflammation contribute to elevated disease risk. Diets and/or interventions high in antioxidants, polyphenols, and/or anti-inflammatory properties reduce CVD and metabolic disease risk. Furthermore, this is mediated in part through improvements in vascular function. This study tested the hypothesis that 2-weeks of increased daily consumption of a beverage high in antioxidants, polyphenols, and anti-inflammatory properties would improve well-validated indices of peripheral macro and microvascular function in a cohort of Hispanic individuals. METHODS: Six Hispanic individuals (4 males; age: 42±14 yr.; BMI 32±7 kg/m2) participated. All measures were assessed before (pre) and following (post) 14-days of increased daily consumption of the Goode Health LLC Superfood Moroccan Chocolate Blend. During the intervention participants added the chocolate blend powder mix (~28 g) to 8 oz water twice daily. This beverage is high in healthy ingredients including plant-based proteins, prebiotic fiber, antioxidant polyphenols, and anti-inflammatory properties. Peripheral macro and microvascular function/health were assessed pre- and post-intervention as vasodilation in the brachial artery (flow mediated vasodilation; %FMD) and reactive hyperemia (peak mean forearm blood velocity (FBVmean)) in the forearm vasculature respectively following 5-min of forearm ischemia induced by suprasystolic cuff occlusion. RESULTS: Peripheral macrovascular function assessed as %FMD tended to be augmented following Goode Health LLC beverage consumption (Pre: 4.2±2.2 % vs. Post: 5.8±1.6 %, P=0.08). Whereas peripheral microvascular function assessed as peak FBVmean was augmented following the intervention (Pre: 70±17 cm·s−1 vs. Post: 78±20 cm·s−1, P=0.04) CONCLUSION: These preliminary data indicate a positive effect of Goode Health LLC Superfood Moroccan Chocolate Blend consumption on indices of peripheral macro and microvascular function/health. Future studies will continue to expand upon these findings in a larger cohort. Goode Health LLC. This is the full abstract presented at the American Physiology Summit 2024 meeting and is only available in HTML format. There are no additional versions or additional content available for this abstract. Physiology was not involved in the peer review process.

A Healthy Brazil Nut Beverage with Opuntia stricta var. dillenii Green Extract: Beverage Stability and Changes in Bioactives and Antioxidant Activity during Cold Storage.

Plant-based beverages are one of the foods that currently arouse a lot of interest in the population due to their composition with compounds beneficial to health in addition to their being used as milk substitutes for people who suffer from food disorders. Also, their fortification with different nutrients or healthy ingredients with the aim of improving plant-based health potential is actually gaining importance in the food industry. For this reason, the aim of the present investigation was the preparation of a healthy Brazil nut beverage enriched with Opuntia stricta var. dillenii pulp green extracts (ODPs), in order to produce a healthy plant-based beverage with improved nutritional characteristics. The microstructural characterization of the Brazil nut beverage, its stability during cold storage for up to 24 days at 5 °C, the composition of bioactive compounds provided via ODP extract (betalains and phenolic compounds), and their antioxidant activity were evaluated in this study. Green ODP extracts (0.5 and 1 g/100 g beverage) were added to a standardized Brazil nut beverage (reduced fat beverage). The characterization of the bioactive composition (betalains and phenolic compounds) of the elaborated beverage was achieved via HPLC (UV-vis and MS-QT of detection), and the antioxidant activity measurements via ORAC were also carried out. Optical microscopy, particle size, and Z potential analysis was conducted to characterize the structure of the Brazil nut beverages as food emulsions in which ODP extract was added. Most of the bioactive compounds from the green ODP extract added to the beverages showed good retention and remained stable throughout the 24 days of storage at 7 °C, with encapsulation efficiencies ranging from 98.34% to 92.35% for betalains and from 93.67% and 81.20% for phenolic compounds. According to the results of this study, Brazil nut beverage seems to be a healthy and efficient food emulsion system to encapsulate ODP extract rich in betalains and phenolic compounds, with high antioxidant activity, making possible the development of a Brazil nut beverage with improved health potential.

In Vitro and In Vivo Insights into a Broccoli Byproduct as a Healthy Ingredient for the Management of Alzheimer's Disease and Aging through Redox Biology.

Broccoli has gained popularity as a highly consumed vegetable due to its nutritional and health properties. This study aimed to evaluate the composition profile and the antioxidant capacity of a hydrophilic extract derived from broccoli byproducts, as well as its influence on redox biology, Alzheimer's disease markers, and aging in the Caenorhabditis elegans model. The presence of glucosinolate was observed and antioxidant capacity was demonstrated both in vitro and in vivo. The in vitro acetylcholinesterase inhibitory capacity was quantified, and the treatment ameliorated the amyloid-β- and tau-induced proteotoxicity in transgenic strains via SOD-3 and SKN-1, respectively, and HSP-16.2 for both parameters. Furthermore, a preliminary study on aging indicated that the extract effectively reduced reactive oxygen species levels in aged worms and extended their lifespan. Utilizing broccoli byproducts for nutraceutical or functional foods could manage vegetable processing waste, enhancing productivity and sustainability while providing significant health benefits.

Effects of two different pretreatment methods on the nutritional composition, antioxidant capacity, and functional properties of mango (Mangifera indica var. Kent and Brooks) peel powders usable as healthy ingredients

Effects of two different pretreatment methods on the nutritional composition, antioxidant capacity, and functional properties of mango (Mangifera indica var. Kent and Brooks) peel powders usable as healthy ingredients

Production of Probiotic Yogurt Enriched with Laden (Cistus incanus)

Background: Thanks to its rich polyphenols and antioxidant content, Cistus incanus is a natural healthy ingredient. Objective: This study aimed to evaluate the effect of 0-7.5 (v/v) C. incanus extract supplementation on probiotic yogurt's physicochemical, sensory, and microbiological characteristics. Methods: Color, pH, texture profile analysis, total phenolic content, antioxidant activity, fat, protein, syneresis, water holding capacity, and scanning electron microscopy analyses were performed, as well as rheological, microbiological, and sensory analyses. Results: As the amount of extract increased, dry matter, protein, fat, water holding capacity, phenolic content, antioxidant activity, pH, ash, a*, b*, and firmness values increased, whereas titrable acidity and syneresis values of yogurts significantly decreased (p&lt; 0.05). The probiotic bacteria count of the yogurts enriched with C. incanus was &gt;7 log CFU/mL. The samples containing 5 % extract received the highest scores from the panelists. Conclusion: It is possible to produce probiotic yogurt with functional properties using C. incanus extract, which is a rich source of antioxidant compounds.

Unleashing customer empathy in the circular economy: Development of a high-calcium fish sausage prototype from fermented fish residue

In a circular economy, fermented fish residue could be converted into high-calcium fish bone powder for fish sausages to reduce fish waste. To create product concepts for such sausages, this study aimed to (1) identify customer behaviors, needs, and problems associated with purchasing fish sausages; (2) select high-value consumers of high-calcium fish sausages from fermented fish residues; and (3) propose product prototypes of high-calcium fish from fermented fish residues. We interviewed 50 sausage purchasers and a particular producer of calcium fish bone powder. Then, thematic analyses were performed to evaluate the minimum viable product (MVP) for the final high calcium fish sausage prototype. The research suggested that household consumers were the target market for this novel food. This result emphasized nutrition and sensory characteristics as the primary reason for purchasing sausages and indicated common problems with the inaccessibility of healthy sausages. Based on the findings, fish sausage should contain nutritional value and healthy ingredients to address the consumers’ pain points. This circular food system was estimated to make the food product more sustainable and resource-efficient when fully applied.

Quercetin- herbal bioactive nanotechnology for osteoarthritis &amp; elderly health

Quercetin is rapidly emerging “bioactive” in the western world in the form of food supplement or healthy ingredient to address several lifestyle issues such as cardiovascular, hypertension and diabetes issues, obesity and cancer. It is a flavanoid found common in some healthy fruits and vegetables/ spices such as Red Onion, Coriander, Pomegranate, Asparagus, Green Tea, Coffee etc. It is highly anti-inflammatory and sold as over the counter food supplement in the western world to address cardiovascular, hypertension and diabetes issues. Osteoarthritis, an auto-immune disease prevails among the musco-skeletal diseases that comprise 4th most disabling conditions among elders globally but no proven drug yet (Shen et al, . Quercetin has shown to attenuate it in vivo, in vitro and even limited human trials by scavenging free radicals that and preventing the loss of bone/ cartilage/ muscle. However, quercetin bioabsorption is low so we propose its conjugation with non-polar amino acid viz. Glycine for multiplier effect. Glycine is a key component of Glutathione, the natural antioxidant in the human body. Glycine alone shown to improve collagen synthesis by articular chondrocytes in vitro and its deficiency may cause osteoarthritis, vide literature. So its conjugate with Quercetin boost the Glutathione level &amp; improve body’s own antioxidant system , to reduce the cartilage loss and prevent osteoarthritis.