Role Of Functional Foods Research Articles

Prevention and control of cardiac arrhythmic by using therapeutic foods: A review.

Arrhythmia occurs as a common heart vascular disease. Functional food is a rich source of natural compounds with significant pharmacological, The aim of this paper is to explore its effect on arrhythmia. By reviewing the literature and summarising the findings, we described the role of functional foods in the alleviation of cardiac arrhythmias from different perspectives. Our study shows that functional foods have anti-arrhythmic effects through modulation of ion channels, oxidative stress, and Calmodulin-dependent protein kinase II. We summarize the mechanism of arrhythmia inhibition by the active ingredients of medicinal diets in this review article, intending to provide research ideas for dietary therapy to regulate arrhythmia.

Physicochemical Characterization and Antioxidant Activity of Algerian Bee Pollens: Exploring Geographical Influences

Abstract: This research study offers a comprehensive physicochemical analysis and assessment of antioxidant activity for 15 bee pollen samples collected from diverse regions of Algeria. The analysis included a wide range of parameters such as moisture content, sugar composition (fructose, glucose, and sucrose), ash, electrical conductivity, free acidity, pH, total flavonoid (TFC) and phenolic (TPC) contents, as well as protein and lipid contents. Additionally, the study evaluated the antioxidant activity using two methods: DPPH radical scavenging activity and ferricreducing antioxidant power (FRAP).The results revealed higher values of pH, free acidity, and electrical conductivity, indicating potential variations in the physicochemical properties of bee pollen samples from different regions. Notably, the samples were further distinguished by high total phenolic content (26.23 mg GAE/g), flavonoid content (4.73 mg QE/g), and protein content (21.7%), along with a unique mineral composition. The analysis also demonstrated the highest total antioxidant capacity and a marked correlation with total phenolics. This study highlights the influence of geographical factors on the physicochemical properties and antioxidant activity of Algerian bee pollen. Regional variations underscore the importance of considering geographical factors in evaluating bee pollen quality, nutritional value, and potential health benefits of Algerian bee pollen. This emphasizes their crucial role in functional foods and natural health products. Understanding these variations supplies valuable insights for optimizing the utilization of bee pollen in functional foods, dietary supplements, and pharmaceutical formulations. Further research into environmental factors influencing bee pollen's antioxidant properties could enhance our understanding of its therapeutic potential. other: Further research into environmental factors influencing bee pollen's antioxidant properties could enhance our understanding of its therapeutic potential. Additionally, exploring the potential applications of Algerian bee pollen in functional foods, dietary supplements, and pharmaceutical formulations could provide opportunities for product development and innovation in the food and healthcare industries.

Advancement and Innovations in Drying of Biopharmaceuticals, Nutraceuticals, and Functional Foods

AbstractDrying is a crucial unit operation within the functional foods and biopharmaceutical industries, acting as a fundamental preservation technique and a mechanism to maintain these products' bioactive components and nutritional values. The heat-sensitive bioactive components, which carry critical quality attributes, necessitate a meticulous selection of drying methods and conditions backed by robust research. In this review, we investigate challenges associated with drying these heat-sensitive materials and examine the impact of various drying methods. Our thorough research extensively covers ten notable drying methods: heat pump drying, freeze-drying, spray drying, vacuum drying, fluidized bed drying, superheated steam drying, infrared drying, microwave drying, osmotic drying, vacuum drying, and supercritical fluid drying. Each method is tailored to address the requirements of specific functional foods and biopharmaceuticals and provides a comprehensive account of each technique's inherent advantages and potential limitations. Further, the review ventures into the exploration of combined hybrid drying techniques and smart drying technologies with industry 4.0 tools such as automation, AI, machine learning, IoT, and cyber-physical systems. These innovative methods are designed to enhance product performance and elevate the quality of the final product in the drying of functional foods and biopharmaceuticals. Through a thorough survey of the drying landscape, this review illuminates the intricacies of these operations and underscores their pivotal role in functional foods and biopharmaceutical production.

The role of functional foods in the management of gastrointestinal diseases: a comprehensive review of recent evidence

The role of functional foods in the management of gastrointestinal diseases: a comprehensive review of recent evidence

QUALITATIVE STUDIES OF CREAM CHEESE MADE BY USING BIFIDOBACTERIUM BIFIDUM & LACTOBACILLUS ACIDOPHILUS

World is facing a lot of health problems especially in under developed countries of Asia. This crucial situation demands beneficial foods. This study was planned to produce quality Cream cheese. Probiotic Cream cheese had been promoted for health benefits by using Bifidobacterium bifidum & Lactobacillus acidophilus. Buffalo milk was used to produce Cream cheese. Five treatments were handled; T₀ was the regular treatment in which yoghurt culture was inoculated to make Cream cheese while a combination of yoghurt as well as Bifidobacterium bifidum & Lactobacillus acidophilus was inoculated in T1, T2 and T3. Besides T4 was produced by using only Bifidobacterium bifidum & Lactobacillus acidophilus. In the process milk was standardised up to 5% milk fat then it was pasteurized (63°C for 30 minutes). Cooled to 42°C and 2% starter culture was inoculated in that mixture. After incubation the pH reached up to 4.6. Salt (0.5-1%) was added and product packed into plastic cups and stored (4°C, 4 weeks). Qualitative study of the product showed that T4 treatment was better as compare to T₀, T1, T2 and T3. Conclusively, probiotic Cream cheese produced by using buffalo milk is beneficial for reducing health problems like gastric problems, colon cancer etc. This product can play a vital role in functional foods industry as well as cheese industry.

The Role of Functional Foods and Nutraceuticals in Disease Prevention and Health Promotion

Functional foods containing bioactive compounds may help prevent chronic conditions and promote wellness beyond basic nutrition. Likewise, dietary nutraceutical supplements show promise for reducing disease risk. This review synthesizes current evidence regarding effects of key functional foods and nutraceuticals on outcomes related to cardiovascular disease, cancer, inflammation, immunity, microbiome health, and integrative markers of metabolic health. We specifically summarize findings from clinical trials and experimental studies on foods (e.g. fatty fish, soy, cocoa, nuts, berries, yogurt) and nutritional supplements (e.g. probiotics, vitamins, omega fatty acids, phytochemicals). Collectively, data supports that achieving optimal intake of certain bioactive functional food components may help reduce morbidity and mortality from highly prevalent chronic illnesses. However, further research should continue investigating mechanisms of action, safe effective dosages, nutrigenomic responses, and strategies to improve consumer selection and adherence. Ultimately nutrition-based lifestyle approaches emphasizing functional foods and nutraceuticals aligned with dietary guidance have potential to significantly impact public health by filling nutritional gaps, regulating disease pathways, and promoting protective responses.

The Role of Functional Foods in Preventive Medicine

The Role of Functional Foods in Preventive Medicine

Potensi Bahan Pangan Lokal Indonesia Sebagai Pangan Fungsional Dan Manfaatnya Bagi Kesehatan :Review

Background: Indonesia is a country known for its abundant natural resources. Recently, since the problem of the Covid-19 pandemic that has occurred in the world, functional food has begun to be studied and utilized in the health sector Functional food is a food or food ingredient that has a good function for public health in addition to the basic nutritional functions in the food. Local food ingredients in Indonesia have great potential that can be utilized to become functional food that will have a good effect on world health. Purpose: This article review aims to serve as a forum for information that discusses and analyzes the role and benefits of Indonesian functional food ingredients for health. Research Methods: The method used by a review of the literature from various scientific sources from several scientific journal articles related to functional food. Results: Functional food has an impactful role in the health sector associated with its bioactive components that are beneficial to health such as antihypertensive, antioxidant, and anti-anemia, which is why functional food was used in various industrial and health fields such as food products, food supplements, and medicine. Conclusion: The potential of available food is very beneficial for health in terms of its physiological function. Hopefully, this study on the role of functional food in the world of health can become a means and information to improve the level of public health, especially in Indonesia.

Role of functional foods in the management of diabetes mellitus: a concise review

Diabetes mellitus is a group of metabolic conditions characterized by elevated levels of blood glucose and it has become a very common disease among individuals in the world at large today. The rate of incidence of diabetes, even in Nigeria, has risen drastically over the years. Different forms of treatment have been tried and used over the years, including insulin therapy and the use of various medications, although some of these medications are accompanied by side effects. Diabetes mellitus and related conditions have been stated to be treated effectively with several natural products. Functional foods are being utilized to prevent and manage diabetes mellitus because they contain antioxidant, anti- inflammatory, and insulin sensitivity potentials. Since oxidative stress, inflammation, and insulin resistance are associated with this disease, these foods can be effective in managing the disease. This review aimed to explain the modes of action of some of these functional foods in managing diabetes.Keywords: Diabetes mellitus, management, functional foods, antioxidant, anti-inflammatory

Food Security in Emerging Global Situations-Functional Foods and Food Biotechnology Approaches: A Review

People having access to physical, social and economic food that is sufficient, safe and nutritious to meet their dietary needs and food preferences, for an active and healthy life, could be a mirage without the involvement of local communities, in global effort to mitigate malnutrition. World leaders have identified the lacuna in the drive for food security and therefore, seek a sustainable approach through which biotechnology and functional food technology could be tailored to forestall food insecurity, especially in emerging global situations. Consequently, researchers in food microbiology, enzyme biotechnology, among other disciplines are making concerted effort to provide solutions to some emerging world problems such as banditry, wars, climate change, internal displacement, migration, among others. Emphasis on the role of functional foods and biotechnology for sustainable food security should be paramount on the global scale as championed by United Nations Organization (UNO), Food and Agricultural Organization (FAO), World Health Organization/World Bank (WHO/WB) and World Food Programme on Malnutrition. Functional food components such as biotin, carotenoids, lycopene, monosaturated and polyunsaturated fatty acids, among others could be tailored to reduce the incidences coronary heart diseases, diabetes and free radicals in the body for improved nutrition, while nutritional education, alongside global support and empowerment initiatives for sustainability in agricultural biotechnological approaches would be highly imperative. It is therefore imperative for the global support agencies to reduce malnutrition to emphasize food functionality such as the role of carotenoids, fatty acids, lycopene, vitamins, minerals, biotin, fibre, etc in combating food insecurity through nutritional education, and in farming operations. It is in doing so that the role of food biotechnology would impact positively on the affected population, whereby foods are not just in abundance but also have the ability and capacity to provide the needed food ingredients to functionally prevent cardiovascular diseases, diabetes, neutralize free radicals and prevent antioxidant activity in the body.

Functional food in the primary prevention of cardiovascular diseases

Cardiovascular diseases, metabolic disorders and obesity are a serious threat to civilization, especially in highly developed countries. Due to the number of deaths and complications they are among the health priorities in Poland. The aim of the study is to review the literature on the role of functional food in the primary prevention of cardiovascular diseases. Functional food, thanks to its antioxidant, hypocholesterolemic and anti-inflammatory properties, has a beneficial effect on lowering blood pressure, cholesterol levels, inhibiting LDL oxidation or inhibiting platelet aggregation. It is necessary to promote this type of food, because its action has a significant impact on the prevention of various diseases, especially cardiovascular, diet-related and civilization. Proper nutritional education is a way to improve human potential and health. Therefore, it is worth educating in order to promote these products and increase the interest in them as well as raise the nutritional awareness of the society.

Development of Thermotolerant Lactobacilli Cultures with Improved Probiotic Properties Using Adaptive Laboratory Evolution Method.

Probiotics play a significant role in functional foods. Heat stress and dehydration are the two principal mechanisms leading to inactivation and loss of probiotics viability in its production. There is a need to develop an industrial organism to withstand higher temperatures during its processing and storage. This current study aims to develop thermotolerant strains ofLacticaseibacillus casei N (N) andLactobacillus helveticusNRRL B-4526 (H) by acclimatizing the wild-type strains to the higher temperature of 45°C by adaptive laboratory evolution. A two-fold increase in biomass was observed in both acclimatized strains up to the 200th generation, which subsequently remained stable after 500 generations. The morphological change of these acclimatized strains was observed under scanning electron microscopy. Also, there was an increase in probiotic attributes of these acclimatized strains compared to their wild-types. Among two acclimatized strains, L. casei N-45 had shown higher tolerance in the acidic pH 3.0 (89.31%), the bile of 0.3% (84.45%), simulated gastric juice (79.12%), and simulated intestinal juice (73.86%). There was also an increase in salt tolerance (NaCl), radical scavenging activity, autoaggregation, coaggregation, and hydrophobicity of these adapted strains. The total protein profiling using 2D gel electrophoresis reveals the differences in protein expressions between wild-type and acclimatized strains. Specific protein spots from acclimatized strains of H-45 and N-45 were further subjected to MALDI-TOF MS/MS. Some of the identified proteins were recognized to play a role in RNA chaperones and protein synthesis during stress conditions.

Can foods influence the onset and progress of neurodegenerative diseases?

Can foods influence the onset and progress of neurodegenerative diseases?

Screening of secondary metabolites, bioactive compounds, in vitro antioxidant, antibacterial, antidiabetic and anti-inflammatory activities of chia seeds (Salvia hispanica L.)

Recent research studies indicate the role of functional foods in preventing the development of complications associated with type 2 diabetes mellitus. Chia seeds are an excellent source of dietary fibre, essential fatty acids, micronutrients and non-nutritive components. The objective of the study was to evaluate the antioxidant, antibacterial, antidiabetic and anti-inflammatory potential of chia seeds. TPC and TFC were estimated using Folin-Ciocalteu Reagent and Alumininum Chloride method. The antioxidant activity was determined using DPPH● radical, ABTS●+ radical, Superoxide (O2-) radical, Fe3+ reducing and phosphomolybdenum reduction assay. Agar well diffusion method was used to determine the antibacterial activity against Escherichia coli, Proteus vulgaris, Shigella flexneri, Micrococcus luteus, Bacillus subtilis and Staphylococcus aureus. Antidiabetic and anti-inflammatory activities were evaluated using alpha amylase inhibition assay and heat induced haemolysis method. Volatile functional compounds were identified using Gas chromatography mass spectrometry. Upon quantification, TPC and TFC were found to be 850.67±14.14µg/mg GAE and 171.21±12.86µg/mg QE. Free radical scavenging activity of chia seeds was ranked in the order of DPPH● radical >ABTS●+ radical > Superoxide (O2-) radical. The capability of chia seeds to function as electron donors was evident through its strong reducing power. With regard to antibacterial activity, maximum inhibition was observed for Staphylococcus aureus, with a zone of inhibition of 31mm at 500µg/mL. Results of antidiabetic assay highlighted the alpha amylase inhibitory action of chia seeds with an IC50 value of 121.46µg/mL. The anti-inflammatory activity of chia seeds increased linearly in a dose dependent manner. GC-MS analysis showed the presence of functionally active compounds such as coumarine, napthoquinone, phytol, fatty acids, flavone and flavone derivatives. Findings of the study highlight that chia seeds have several essential therapeutic properties. Furthermore, clinical studies are required to validate the role of chia seeds in preventing the development of complications associated with type 2 diabetes mellitus.

Study of the effect of gallic acid and cold plasma on the levels of inflammatory factors and antioxidants in the serum sample of subjects with type 2 diabetes mellitus

Background: Uncontrolled type 2 diabetes mellitus can have devastating consequences. The role of functional foods in controlling and even preventing diabetes mellitus is prominent, and adjunct therapies can be helpful in controlling some of the consequences of diabetes.Objective: The aim of this study was to investigate whether gallic acid, as a functional food, as well as cold atmospheric plasma, as an adjunct therapy, have an effect on the levels of some antioxidant enzymes, inflammatory factors, and the levels of oxidizing agent and blood glucose.Methods: In this study, 30 healthy individuals, as the control group, and 30 individuals with type 2 diabetes mellitus were selected. Samples of people with diabetes were examined before and after treatment with gallic acid and cold atmospheric plasma (cold argon plasma jet for 10 minutes). Levels of interleukin 2 and 13 and NF-κB, as inflammatory factors, glutathione reductase, paraoxonase, and lipoprotein lipase, as antioxidants, hydrogen peroxide and blood glucose were assessed in untreated and treated diabetic groups and control group according to kit instructions.Results: Comparison of the results of the levels of inflammatory factors, antioxidants, blood glucose, and hydrogen peroxide showed a significant difference (P value < 0.05) between the diabetic and control groups. Treatment of diabetic specimens with plasma and gallic acid showed a significant increase (P value < 0.05) in glutathione reductase, paraoxonase, and NF-κB levels compared to the untreated diabetic group.Conclusions: The results showed that concomitant use of gallic acid, as well as plasma therapy, could be effective on NF-κB, glutathione reductase, and paraoxonase levels.Keywords: Diabetes mellitus, Cold plasma, Inflammatory factors, Gallic acid

Making context matter: unraveling functional foods’ constructions by Tunisian consumers

PurposeThis paper aims to explore the socio-cultural meanings of functional foods for Tunisian consumers and to understand how these meanings shape their preferences and practices in the particular context of a Middle-East and North African (MENA) region.Design/methodology/approachA constructivist perspective based on multi-qualitative methods was designed allowing data collection in a natural setting through focus groups interviews, individual in-depth interviews and projective techniques among Tunisian consumers.FindingsFindings show the complexity and importance of conscious and unconscious non-health-related socio-cultural factors in the construction and acceptance of functional foods by the Tunisian consumer. Common sense knowledge, social environment and tradition shape the constructions and practices of functional foods. These factors may act as a shortcut to compensate for unhealthy behaviour and as a social marker to reflect trendiness and identity.Research limitations/implicationsThe findings are specific to the Tunisian setting and may be not transferable to other settings.Practical implicationsThe role of information is central in functional food acceptance. Communication on health effects should consider not only the formal nutritional health benefit but also lay knowledge.Social implicationsThe findings of this research contribute in the government’s understanding of Tunisian’s constructions of health and well-being by suggesting that besides health motives, non-health-related factors such as lay knowledge, social influences and conspicuous consumption play an important role in functional foods choice.Originality/valueThis paper contributes to extend functional foods literature by exploring the complex interconnected conscious and unconscious socio-cultural constructions behind functional food choice. It contributes also to the understanding of the food consumer behaviour in the specific cultural context of the Arab-Muslim MENA region, an under investigated setting.

Antibacterial activity of viable and heat-killed probiotic strains against oral pathogens.

Probiotics can stabilize gut flora, regulate intestinal immunity and protect the host from enteric diseases; however, their roles in oral health have received little attention compared to their roles in gut health. Nowadays, the prevalence of sugar-sweetened foods and abuse of antibiotics contribute towards dysbiosis of oral microbiota and drug resistance development in oral pathogens, resulting in various intractable oral diseases. We screened the antibacterial activities of viable and heat-killed probiotic strains against the oral pathogens Streptococcus mutans, Porphyromonas gingivalis, Fusobacterium nucleatum and Aggregatibacter actinomycetemcomitans. The probiotic strains Lactobacillus salivarius subsp. salicinius AP-32, L. rhamnosus CT-53, L. paracasei ET-66 and Bifidobacterium animalis subsp. lactis CP-9 displayed strong antipathogenic activities, whereas heat-killed AP-32, CT-53 and ET-66 displayed high levels of pathogen inhibition. The antibacterial activities of these probiotics were not associated with their H2 O2 production; L. acidophilus TYCA02 produced high levels of H2 O2 but merely exhibited moderate antibacterial activities. Oral tablets containing probiotics showed positive inhibitory effects against oral pathogens, particularly those containing viable probiotics. Our results indicate that probiotics prevent the growth of oral pathogens and improve oral health, providing insights into the antipathogenic efficacy of different probiotic species and their potential role in functional foods that improve oral health. SIGNIFICANCE AND IMPACT OF THE STUDY: Our study provides insights into the antipathogenic efficacy of different probiotic species and their potential roles in developing functional foods to improve oral health. We showed that the probiotic strains Lactobacillus salivarius subsp. salicinius AP-32, L. rhamnosus CT-53, L. paracasei ET-66 and Bifidobacterium animalis subsp. lactis CP-9 have great potential for use in the development of functional foods to improve oral health. Since active probiotics may provide strong and long-term protection, the development of functional food products should favour the use of viable bacteria.

Protective role of functional food in cognitive deficit in young and senile rats.

Cognitive decline and neurodegenerative diseases pose a significant burden on healthcare resources both in developed and developing countries which is a major socio-economic and healthcare concern. Alzheimer's disease is the most common form of progressive neurodegenerative dementia of the aged brain. Aluminum is a constituent of antacids, deodorants, kitchenware and food additives which allows easy access into the body posing risk to development of senile dementia of Alzheimer's type. Virgin coconut oil was declared as a potential cognitive strengthener. Assessment of cognitive and memory-enhancing effects of virgin coconut oil in senile and young rats to gain vital insights into its effective use in the prevention of neurodegeneration in dementia/Alzheimer's disease-like manifestations and alleviate cognitive dysfunction and learning impairment with neuronal damage imparted by daily oral intake of aluminum. Alzheimer's disease-like symptoms and memory impairment were experimentally induced using oral anhydrous aluminum chloride given daily for five successive weeks in young and old age albino rats. Treatment groups received virgin coconut oil to assess protection during the experimental period. Behavioral test, Morris water maze was conducted before/after induction/treatment. At the end of the experimental period, cholinergic, dopaminergic, noradrenergic and serotonergic neurotransmission as well as brain-derived neurotrophic factor were being investigated, in addition to immunochemical and histopathological examination of targeted brain regions. Virgin coconut oil significantly improved cholinergic activity and monoaminergic neurotransmission. Moreover, immunochemical and histopathological examination revealed marked protection with virgin coconut oil against aluminum-induced Alzheimer's disease-like pathology and cognitive deficit.

Recent progress in the use of functional foods for older adults: A narrative review

The number and proportion of older adults are increasing globally, and it is predicted that in 2020, there will be 723 million people worldwide aged 66 and older. In recent decades, numerous studies showed that healthy eating is positively associated with better nutritional status and quality of life, and the decreased incidence of noncommunicable diseases. As older adults become health conscious, the demand for foods and beverages rich in nutrients and bioactive compounds has increased. The increased demand for healthy food stimulated a recent rapid increase in designing, producing, and marketing functional foods to prevent or correct nutrient deficiencies and to improve the nutritional status of older adults. These functional products contain and/or are enriched with dietary fiber; omega-3 polyunsaturated fatty acids; phytoestrogens; polyphenols; carotenoids such as alpha- and beta-carotene; lutein and zeaxanthin; pre-, pro-, and synbiotics; and plant sterols and stanols. A limited number of publications have thoroughly addressed the effect of functional foods on the nutritional status of older adults. The goal of this review was to review existing recent research on the role of functional foods in healthy and active aging.

Application of Plackett-Burman Design in Screening Casein and Prebiotics for the Production of ACE Inhibitory Peptides from Cow Milk Fermented by L. bulgaricus LB6

Abstract Prebiotics can play an important role in functional foods. In this paper, casein and five probiotics were selected to study the effects on ACE inhibitory peptides in fermented milk of L. bulgaricus LB6 through Plackett-Burman design, so as to improve the production of ACE inhibitory peptides. The results showed that xylooligosaccharides (XOS), fructosaccharide (FOS) and inulin had the most significant effect on the yield of ACE inhibitory peptides. Optimization added the amount of the three prebiotics added, that is, the amount of XOS added was 0.7%, the amount of FOS added was 1.1%, and the amount of inulin added was 0.7%. It provides a basis for subsequent optimization experiments.