Natural Functional Ingredients Research Articles

Characterization of a novel polysaccharide with anti-colon cancer activity from Lactobacillus helveticus MB2-1

The present study aimed at investigating the potential anti-colon cancer activity of three purified exopolysaccharides fractions (LHEPS-1, LHEPS-2 and LHEPS-3) from the Lactobacillus helveticus MB2-1. The experimental evidence showed that LHEPS-1 significantly inhibited cell proliferation of human colon cancer Caco-2 cells in both time- and concentration-dependent manners. In contrast, no significant improvements of the inhibitory effects of LHEPS-2 and LHEPS-3 on Caco-2 cells were observed with increasing sample concentrations or prolonged incubation time. Furthermore, the structure of LHEPS-1 was elucidated using methylated analysis, gas chromatography–mass spectroscopy (GC–MS) and nuclear magnetic resonance spectroscopy (NMR), including one- and two-dimensional nuclear magnetic resonance (1D and 2D NMR). Results indicated that the LHEPS-1 consisted of a decasaccharide repeating unit with the following structure (n≈122)：Our results suggested that the LHEPS-1 produced by L. helveticus MB2-1 might be suitable for using as natural anti-colon cancer drugs and functional foods ingredients.

Microencapsulated Propolis to Enhance the Antioxidant Properties of Fresh Fish Burgers

AbstractThe aim of the study was to enhance the antioxidant properties of fish burgers with microencapsulated propolis. Spray‐drying process was used to microencapsulate propolis (30 g in 100 mL of ethanol 70% v/v) by means of gum Arabic and Capsul in different ratios (1:6 for gum Arabic and Capsul and then 1:20 just for Capsul). Once defined the optimal microencapsulation conditions, an alcohol‐free powder able to mask the strong odor of propolis was obtained, thus promoting a potential food application as source of phenolics and antioxidants. Specifically, 5% w/w of spray‐dried propolis was incorporated in fish burgers. To improve their sensory properties, new ingredients such as potato flakes (3%, 5%, 7% and 10% w/w) and extra virgin olive oil (9% w/w) were tested and optimized to give a final fish product with good acceptability. Proper tests on burgers also demonstrated an effective increase of both phenolic content and antioxidant activity.Practical ApplicationsPropolis exhibits strong antioxidant properties because of its high content of polyphenols. Thus, it can be potentially used as natural food additive and functional food ingredient, but its application to food products is still limited because of its strong and unpleasant taste and odor that generally compromise food acceptability. The results of this study increase the possibility to embed the propolis as a microencapsulated natural ingredient in various foods to enhance antioxidant properties and phenolic contents.

Effect of Tara (Caesalpinia spinosa) Pod Powder on the Oxidation and Colour Stability of Pork Meat Batter During Chilled Storage.

The effect of dried pods of Caesalpinia spinosa, known as tara, on pH, cooking loss, lipid oxidation, colour stability and texture of model meat systems stored at 4 °C for 21 days was investigated. Tara pod powder showing a potential antioxidant activity was added at 0.02, 0.04 and 0.08% (by mass) directly to the pork batter and compared with a synthetic antioxidant, butylated hydroxyanisole (BHA) and control (no added antioxidants). The addition of tara pod powder at 0.02% was as effective as BHA (0.02%) in retarding lipid oxidation in pork products during storage. Results showed that redness increased after the addition of tara pod powder. Specifically, 0.02% of tara pod powder was effective in keeping the red colour of meat batter stored under illumination at 4 °C for 48 h. Hardness of pork products was the lowest in samples manufactured with tara pod powder compared with control. Results highlight the potential of using tara pod powder as natural functional ingredient in the development of pork products with enhanced quality and shelf life.

유산균 발효에 의한 밤송이추출물의 항산화 효과

The aim of this study was to show the antioxidant properties of chestnut (Castanea crenata) bur extracts fermented by Lactobacillus casei. The chestnut has been used as a cosmetic material in Korea for many years. This study showed that reactive oxygen species (ROS) were inhibited by the fermentation materials of chestnut bur extracts. The antioxidant activities were analyzed and expressed as EDA, ABTS, reducing power, SOD-like activity, hydrogen peroxide scavenging activity, superoxide anion radical scavenging activity, and nitric oxide scavenging ability. The antioxidant activities of fermentation materials from L. casei of chestnut bur extracts were higher than those of butylated hydroxyanisole (BHA), epigallocatechin gallate (EGCG), and ascorbic acid (AA). Therefore, we expect that fermentation materials from L. casei of chestnut bur extracts are valuable resources as natural antioxidants and functional cosmetics ingredients.

Filtered molasses concentrate from sugar cane: natural functional ingredient effective in lowering the glycaemic index and insulin response of high carbohydrate foods.

An aqueous filtered molasses concentrate (FMC) sourced from sugar cane was used as a functional ingredient in a range of carbohydrate-containing foods to reduce glycaemic response. When compared to untreated controls, postprandial glucose responses in the test products were reduced 5-20%, assessed by accredited glycaemic index (GI) testing. The reduction in glucose response in the test foods was dose-dependent and directly proportional to the ratio of FMC added to the amount of available carbohydrate in the test products. The insulin response to the foods was also reduced with FMC addition as compared to untreated controls. Inclusion of FMC in test foods did not replace any formulation ingredients; it was incorporated as an additional ingredient to existing formulations. Filtered molasses concentrate, made by a proprietary and patented process, contains many naturally occurring compounds. Some of the identified compounds are known to influence carbohydrate metabolism, and include phenolic compounds, minerals and organic acids. FMC, sourced from a by-product of sugar cane processing, shows potential as a natural functional ingredient capable of modifying carbohydrate metabolism and contributing to GI reduction of processed foods and beverages.

Yeast mannoproteins improve thermal stability of anthocyanins at pH 7.0

Anthocyanins are food colourants with strong antioxidant activities, but poor thermal stability limits their application in neutral foods. In the present study, impacts of yeast mannoproteins on the thermal stability of anthocyanins were studied at pH 7.0. The degradation of anthocyanins at 80 and 126°C followed first order kinetics, and the addition of mannoproteins reduced the degradation rate constant and increased the half-life by 4 to 5-fold. After heating at 80 and 126°C for 30min, mannoproteins improved the colour stability of anthocyanins by 4 to 5-fold and maintained the antioxidant capacity of anthocyanins. Visible light absorption, fluorescence spectroscopy, and zeta-potential results suggest that anthocyanins bound with the protein moiety of mannoproteins by hydrophobic interactions, and that the inclusion of anthocyanins in complexes effectively reduced the thermal degradation at pH 7.0. Therefore, mannoproteins may expand the application of anthocyanins as natural colours or functional ingredients.

Egg-yolk protein by-product as a source of ACE-inhibitory peptides obtained with using unconventional proteinase from Asian pumpkin (Cucurbita ficifolia).

Peptides with specific biological activity can be used in pharmaceutical, cosmetic or food industries. Because of their potential role as physiological modulators, as well as theirhigh safety profile, they can be used as natural pharmacological compounds or functional food ingredients. The development of biotechnological solutions to obtain peptides with desired biological activity is already in progress. Studies in this area are focused on using unconventional highly specific enzymes and more efficient methods developed to conduct food process technologies. Natural peptides have many advantages. They are mainly toxicologically safe, have wide spectra of therapeutic actions, exhibit less side effects compared to synthetic drugs and are more efficiently absorbed in the intestinal tract. The complexity of operation of large scale technologies and high cost of purification techniques are limiting factors to the commercialization of food-derived bioactive peptides. Research on the isolation of bioactive peptides in order to reduce the processing time and costs is continuously developing. Bioactive peptides can also be released from protein by-products of the food industry, which reduce the substrate expense and production cost as well as provide the added advantage of an efficient waste disposal. Moreover, proteins as precursors of food-derived peptides are well-tolerated by the human body and therefore their application in drug development may reduce costs and duration of toxicological studies during research, development and clinical trials.

Recovery of polyphenols from the by-products of plant food processing and application as valuable food ingredients

Residues from plant food processing are valuable sources for the recovery of polyphenols, pectins, and proteins. These compounds may be used as natural antioxidants and functional food ingredients. The present review exemplifies innovative strategies for the valorization of by-products originating from apple, grape and sunflower processing. Apple pomace is an important starting material for pectin extraction. The color of apple pomace and of the pectins recovered therefrom is caused by oxidative browning of phenolic compounds. This limits the use of apple pectins as food gelling agents in very light-colored products. Consequently, a patented process for the simultaneous recovery of pectin and phenolic compounds from apple pomace has been developed. Phlorizin, the most abundant phenolic compound in apple pomace extracts, is the basic structure of a new class of oral antidiabetic drugs. Type 2 diabetes mellitus may be treated by the inhibition of sodium-glucose co-transporter-2 (SGLT 2). In a recently patented process, dihydrochalcones are enriched and purified from undesired ortho-dihydroxy phenol compounds being prone to oxidation and covalent binding to proteins.While pigments from apple pomace are obtained by enzymatic oxidation of phlorizin using fungal polyphenoloxidases, anthocyanin-based pigments may be extracted from grape skins without using sulfite applying a novel enzyme-assisted process. Consequently, anthocyanins and phlorizin oxidation products are valuable alternatives for the replacement of synthetic azo dyes, some of which have been associated with health risks.De-oiled sunflower press cake is a promising source of food protein as an alternative to soy and egg protein being devoid of toxic substances and low in antinutrients. Conventional alkaline protein extraction yields dark-colored products having reduced nutritional and functional quality. Therefore, a novel process for the production of light-colored sunflower protein isolates has been developed, combining mild-acidic protein extraction with subsequent adsorptive removal of phenolic compounds.

Radical-scavenging-linked antioxidant activities of extracts from black chokeberry and blueberry cultivated in Korea

The objective of this study was to investigate the radical-scavenging-linked antioxidant properties of the extracts from black chokeberry and blueberry cultivated in Korea. The 70% ethanol extracts were prepared from black chokeberry and blueberry, and evaluated for total phenolic content, total flavonoid content, total proanthocyanidin content, and antioxidative activities, using various in vitro assays, such as DPPH(2,2-diphenyl-1-picrylhydrazyl), ABTS(2,2-azino-bis-(3-ethylenebenzothiozoline-6-sulphonic acid)) radical-scavenging activity, FRAP(ferric-reducing antioxidant power) and reducing power. The major phenolic compounds, including cyanidin-3-galactoside, cyanidin-3-arabinoside, neochlorogenic acid, procyanidin B1, were analysed by HPLC with a photodiode array detector. Results showed that total phenol, flavonoid and proanthocyanidin contents of black chokeberry extract were higher than those of blueberry extract. In addition, black chokeberry extract exhibited higher free radical-scavenging activity and reducing power than did blueberry extract. Cyanidin-3-galactoside was identified as a major phenolic compound, with considerable content in black chokeberry, that correlated with its higher antioxidant and radical-scavenging effects. These results suggest that black chokeberry extracts could be considered as a good source of natural antioxidants and functional food ingredients.

Antioxidant effect of pomegranate rind powder extract, pomegranate juice, and pomegranate seed powder extract as antioxidants in raw ground pork meat

The antioxidant potential of pomegranate rind powder extract (PRP), pomegranate juice (PJ), and pomegranate seed powder extract (PSP) was evaluated in raw ground pork meat stored at 4±1°C for 12 days. The pH values decreased from 5.88 to 5.61. The standard plate count in the PRP group was significantly (p PRP>PJ>PSP>control. Lightness (L* value) was lowered by the addition of PRP, PJ, and PSP. The overall acceptability scores of PRP, PJ, PSP, and BHT treated samples were higher than that of control samples. The results indicated the potential of natural functional ingredients to enhance quality of raw ground pork meat.

Enzymatic Depolymerization of Gum Tragacanth: Bifidogenic Potential of Low Molecular Weight Oligosaccharides

Gum tragacanth derived from the plant "goat's horn" (Astragalus sp.) has a long history of use as a stabilizing, viscosity-enhancing agent in food emulsions. The gum contains pectinaceous arabinogalactans and fucose-substituted xylogalacturonans. In this work, gum tragacanth from Astragalus gossypinus was enzymatically depolymerized using Aspergillus niger pectinases (Pectinex BE Color). The enzymatically degraded products were divided into three molecular weight fractions via membrane separation: HAG1 < 2 kDa; 2 kDa < HAG2 < 10 kDa; HAG3 > 10 kDa. Compositional and linkage analyses showed that these three fractions also varied with respect to composition and structural elements: HAG1 and HAG2 were enriched in arabinose, galactose, and galacturonic acid, but low in fucose and xylose, whereas HAG3 was high in (terminal) xylose, fucose, and 1,4-bonded galacturonic acid, but low in arabinose and galactose content. The growth-stimulating potential of the three enzymatically produced gum tragacanth fractions was evaluated via growth assessment on seven different probiotic strains in single-culture fermentations on Bifidobacterium longum subsp. longum (two strains), B. longum subsp. infantis (three strains), Lactobacillus acidophilus , B. lactis, and on one pathogenic strain of Clostridium perfringens . The fractions HAG1 and HAG2 consistently promoted higher growth of the probiotic strains than HAG3, especially of the three B. longum subsp. infantis strains, and the growth promotion on HAG1 and HAG2 was better than that on galactan (control). HAG3 completely inhibited the growth of the C. perfringens strain. Tragacanth gum is thus a potential source of prebiotic carbohydrates that exert no viscosity effects and which may find use as natural functional food ingredients.

Stability and bioactivity of a Bowman–Birk inhibitor in orange juice during processing and storage

The present research aimed to evaluate the feasibility of a soybean Bowman-Birk inhibitor (BBI) as a natural functional food ingredient. The influence of food processing, storage and digestion on the structure and bioactivity of BBI added to a food matrix was evaluated. The cytotoxic effect of the digested samples was also tested with the aim to provide information regarding the safe use of BBI as a functional food ingredient. Samples of freshly squeezed orange juice (OJ) and two orange juice model systems (OJ-ms) supplemented and non-supplemented with BBI were prepared and processed mimicking pasteurization and sterilization industrial conditions. Moreover, pasteurized samples were stored at 4 °C for two months. The samples were digested in vitro under oral-gastrointestinal physiological conditions. Results seem to indicate that the activity of BBI supplemented to the food matrix sufficiently survives thermal processing, storage and digestion processes. Changes in BBI bioactivity may be ascribed among others to the Maillard reaction. Formation of early Maillard reaction products also called Amadori products has been detected in the food sample. No cytotoxic effect was observed for the samples under study. In conclusion, our findings support that BBI has significant potential as a natural functional food ingredient in pasteurized orange juice stored at 4 °C.

Evaluation and improvement of antioxidant and antibacterial activities of supercritical extracts from clove buds

For the first time, extracts from clove buds obtained by supercritical carbon dioxide extraction were screened for antioxidant and antibacterial activities. Additionally, antioxidant and antibacterial activities of extracts obtained by the supercritical extraction of the clove bud–oregano leaf mixtures were studied. Supercritical extract of pure clove had the highest eugenol (64%) and total phenolic content (530.56mgGAE/gextract). All extracts had antioxidant activity comparable to synthetic antioxidants against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals and formation of peroxides. Presence of 0.6% and 5% of oregano extract in the clove extracts obtained from the clove–oregano plant mixtures improved their antioxidant activity with respect to the extract from pure clove. Clove extract showed moderate antibacterial activities against selected Staphylococcus and Enterococcus bacterial strains. Presence of 50% of the oregano extract improved antibacterial activity of clove extract against all tested strains and resulted in a synergistic antibacterial activity against Methicillin-resistant Staphylococcus haemolyticus strain (MIC⩽1.25μg/mL). Study demonstrated great potential of supercritical clove extract as natural functional ingredient and the possibility of increasing its antioxidant and antibacterial efficiencies in order to apply lower concentrations and to reduce undesirable flavour notes and toxicological effects in final products.

Bioactive compounds from hazelnut skin (Corylus avellana L.): Effects on Lactobacillus plantarum P17630 and Lactobacillus crispatus P17631

Hazelnut skins are a good example of agro-food by-products, potentially source of natural antioxidants and functional food ingredients, rich in polyphenols and dietary fibre. The chemical characterization performed in our study confirmed that fibre is the main component of hazelnut skin. Moreover, four different polyphenols-rich extracts and two fibre fractions were obtained by the processing of the skins. The functional activity of these extracts was verified using them as ingredients in media employed for the growth of two probiotic strains (Lactobacillus plantarum P17630 and Lactobacillus crispatus P17631). Starting from 0.01% (w/v), both soluble (SDF) and insoluble dietary fibre (IDF) significantly improved the bacterial growth during fermentation toward control. Both SDF and IDF showed a considerable increase in cryoprotection during lyophilisation, showing a similar effect to the inulin at the same concentration. Finally, we suggest this matrix as source of new functional fibres both for foods and nutraceutical products containing probiotic bacteria.

Optimization of Extraction Conditions forElsholtzia splendensand Its Antioxidant Activity

ABSTRACT Response surface methodology was used to optimize extraction conditions, including ethanol concentration (X1) and extraction time (X2), to obtain the maximal antioxidant activity of Elsholtzia splendens extract. The optimized values of X1 and X2 were found to be 54.61% and 116.8 min, respectively. Experimental results obtained for the optimum extraction conditions agreed favorably with the predicted results, indicating the usefulness of prediction models for antioxidant extractions. This potent antioxidant activity had good correlation with total flavonoid content. The E. splendens extract prepared according to optimal conditions demonstrated a concentration-dependent α,α-diphenyl-β-picrylhydrazyl (DPPH) scavenging activity and lipid peroxidation inhibitory activity. In conclusion, E. splendens extract prepared by optimal conditions may be useful as a natural functional food ingredient with antioxidant activity. PRACTICAL APPLICATIONS Natural antioxidant compounds have received much attention because of their potential protective effects against free radical damage preventing cardiovascular diseases and tumor formation. Elsholtzia splendens, a subclass of the family Labiatae, is used as an ingredient of traditional medicinal food in eastern Asia. Although many health-promoting properties of E. splendens were demonstrated by recent studies, in order to develop a functional food derived from new bioactive compounds, such as E. splendens, the extraction steps should be well characterized for the quality of extracts and the efficiency of extraction. In this paper, response surface methodology was used to optimize extraction conditions to obtain the maximal antioxidant activity of E. splendens extract. The optimized E. splendens extract demonstrated a potent radical-scavenging and lipid peroxidation inhibitory activity. It is expected that the E. splendens extract could be used in a wide range of foods as a potential functional food ingredient.

홍화자, 향부자, 형개 추출물의 미백효과에 관한 연구

본 연구에서는 3가지 홍화자, 향부자, 형개 추출물의 미백효과를 연구하였다. 멜라닌 생성 첫 단계인 tyrosinase 억제활성과 멜라닌 생성 억제효과를 측정한 결과, 홍화자 에탄올 추출물이 tyrosinase 활성과 B16F10 melanoma 세포의 멜라닌 생성 억제하였다. 그 결과, 홍화자 추출물은 B16F10 melanoma 세포에서 melanogenesis 따른 tyrosinase 형성 억제에 따른 멜라닌 합성 관련 인자 MITF, tyrosinase, TRP-1, TRP-2 의 발현을 억제함에 따라 홍화자 추출물의 미백효과를 확인하였다. 따라서 홍화자는 미백효과를 가진 천연 기능성 재료로서 가능성이 매우 높은 것으로 판단된다. The objective of the present study was to evaluate the skin depigmentation effect of the extracts of three herbs, Carthamus tinctorius seed, Cyperus rotundus and Schizonepeta tenuifolia. Their effects on tyrosinase and melanin synthesis inhibitory action were assessed. We found that the C. tinctorius seed ethanol extracts reduced the tyrosinase activity and melanin formation of B16F10 melanoma cells. The C. tinctorius seed suppressed the expression in microphthalmia associated transcription factor (MITF), tyrosinase, tyrosinase related protein 1 (TRP-1), and tyrosinase related protein 2 (TRP-2) in B16F10 melanoma cells. These results show that C. tinctorius seed inhibited melanogenesis on the B16F10 melanoma cell. The underlying mechanism of C. tinctorius seed whitening activity may be the inhibition of tyrisinase, MITF, tyrosinase, TRP-1, and TRP-2 expression. The results suggested that C. tinctorius seed has considerable potential as a natural functional ingredient with a depigmentation effect.

Characterisation of phenolic acids, flavonoids, proanthocyanidins and antioxidant activity of water extracts from seed coats of marama bean [Tylosema esculentum] – an underutilised food legume

SummaryFreeze‐dried aqueous phenolic extracts with possible application as natural antioxidant functional food ingredients were prepared from marama bean seed coats by extracting with water. Phenolic acids, flavonoids and proanthocyanidins in the extracts were characterised by HPLC/MS. The major flavonoids were the flavanols methyl (epi)afzelechin‐3‐O‐gallate (40%) and methyl (epi)catechin‐3‐O‐gallate (28%), and the major phenolic acid was gallic acid (10%). Proanthocyanidins in the extracts were predominantly prodelphinidins composed of epicatechin‐3‐O‐gallate and epigallocatechin present as major terminal and extension units and epigallocatechin‐3‐O‐gallate and epicatechin present as minor extension unit constituents. The polymer structure was found to be unique compared with other legumes because of the high percentage of galloylated units. Extracts showed a high DPPH free radical scavenging activity (707 μmol TE g−1), protective effect against AAPH‐induced human red blood cell haemolysis and copper‐catalysed human LDL oxidation suggesting that the extracts may have potential health benefits.

Suppressive effects ofSchizandra chinensisBaillon water extract on allergy-related cytokine generation and degranulation in IgE-antigen complex-stimulated RBL-2H3 cells

Schizandra chinensis Baillon is a traditional folk medicine plant that is used to treat and prevent several inflammatory diseases and cancer in Korea, but the underlying mechanisms involved in its anti-allergic activity are not fully understood. This study was designed to investigate mechanisms of anti-allergic activity of a Schizandra chinensis Baillon water extract (SCWE) in immunoglobulin E (IgE)-antigen complex-stimulated RBL2H3 cells and to assess whether gastric and intestinal digestion affects the anti-allergic properties of SCWE. Oxidative stress is an important consequence of the allergic inflammatory response. The antioxidant activities of SCWE increased in a concentration-dependent manner. RBL-2H3 cells were sensitized with monoclonal anti-dinitrophenol (DNP) specific IgE, treated with SCWE, and challenged with the antigen DNP-human serum albumin. SCWE inhibited β-hexosaminidase release and expression of interleukin (IL)-4, IL-13, and tumor necrosis factor-alpha (TNF-α) mRNA and protein in IgE-antigen complex-stimulated RBL2H3 cells. We found that digested SCWE fully maintained its antioxidant activity and anti-allergic activity against the IgE-antigen complex-induced activation of RBL-2H3 cells. SCWE may be useful for preventing allergic diseases, such as asthma. Thus, SCWE could be used as a natural functional ingredient for allergic diseases in the food and/or pharmaceutical industries.

Biological activities and potential industrial applications of fucose rich sulfated polysaccharides and fucoidans isolated from brown seaweeds: A review

Abstract Brown seaweeds are rich in sulfated polysaccharides that could potentially be exploited as functional ingredients for human health. Over the years, sulfated polysaccharides with potential pharmacological, nutraceutical, functional food and cosmeceutical properties have been isolated from brown seaweeds. In the present review, attempts have been made to discuss the functional properties of brown algal fucoidans and fucose rich sulfated polysaccharides. Anticoagulant, antithrombotic, immunomodulation, anticancer and anti-proliferative activities are the most extensively studied biological activities of fucoidans. The profound functional properties of fucoidans have proven to be invaluable and could be employed in the potential industrial applications as natural functional ingredients to obtain possible health benefits. For such applications, the reviewed literature in this communication may provide valuable basic information.

Influence of dietary supplementation of Rosmarinus officinalis L. on performances of dairy ewes organically managed

The effects of dietary rosemary extract supplementation in dairy ewes on milk performances and blood parameters were studied. Thirty-six pluriparous Valle del Belice ewes, organically managed, were divided into 3 homogeneous groups supplemented with 0 (CTR group), 600mg (ROXLD group) and 1200mg (ROXHD group) of rosemary extract per day per ewe. Rosemary extract was administered from parturition (Day 0) to 150 days of lactation. Rosemary extract affected milk yield (CTR=ROXLD<ROXHD; P<0.001), the daily quantitative production of protein and casein (CTR=ROXLD<ROXHD; P<0.01), lactose (CTR=ROXLD<ROXHD; P<0.001) and fat (ROXLD<CTR<ROXHD; P<0.001), blood concentrations of glucose (CTR<ROXHD<ROXLD; P<0.05), non esterified fatty acids (ROXLD<ROXHD<CTR; P<0.05), beta-hydroxybutyrate (CTR<ROXLD=ROXHD; P<0.001), total protein (CTR<ROXLD=ROXHD; P<0.001) and creatinine (CTR<ROXHD<ROXLD; P<0.05); the activities of aspartate aminotransferase and alanine aminotransferase (CTR=ROXHD<ROXLD; P<0.001), alkaline phosphatase (ROXHD=ROXLD<CTR; P<0.001) and creatin kinase (CTR<ROXHD<ROXLD; P<0.01). Finally, considering bone and mineral metabolism, the serum levels of inorganic phosphorus (CTR<ROXLD=ROXHD; P<0.05) and calcium (CTR<ROXHD<ROXLD; P<0.001) were significantly influenced by the dietary supplementation of rosemary extracts. Rosmarinus officinalis, thanks to its “natural functional ingredients” affects milk positively and alleviates the stress associated with lactation in animals; it could also represent a valid feeding strategy to ensure quality of the organic production.