Source Of Functional Food Research Articles

LC/MS-Based Metabolomics Reveals Chemical Variations of Two Broccoli Varieties in Relation to Their Anticholinesterase Activity: In vitro and In silico Studies

Broccoli is commonly consumed as food and as medicine. However, comprehensive metabolic profiling of two broccoli varieties, Romanesco broccoli (RB) and purple broccoli (PB), in relation to their anticholinergic activity has not been fully disclosed. A total of 110 compounds were tentatively identified using UPLC-Q-TOF-MS metabolomics. Distinctively different metabolomic profiles of the two varieties were revealed by principal component analysis (PCA). Furthermore, by volcano diagram analysis, it was found that PB had a significantly higher content of phenolic acids, flavonoids, and glucosinolates, indicating the different beneficial health potentials of PB that demonstrated higher antioxidant and anticholinergic activities. Moreover, Pearson’s correlation analysis revealed 18 metabolites, mainly phenolic and sulfur compounds, as the main bioactive. The binding affinity of these biomarkers to the active sites of acetyl- and butyryl-cholinesterase enzymes was further validated using molecular docking studies. Results emphasize the broccoli significance as a functional food and nutraceutical source and highlight its beneficial effects against Alzheimer’s disease.

Studies on the Effects of Fermentation on the Phenolic Profile and Biological Activity of Three Cultivars of Kale.

Fermentation is used not only to preserve food but also to enhance its beneficial effects on human health and achieve functional foods. This study aimed to investigate how different treatments (spontaneous fermentation or fermentation with the use of starter culture) affect phenolic content, antioxidant potential, and cholinesterase inhibitory activity in different kale cultivars: 'Halbhoner Grüner Krauser', 'Scarlet', and 'Nero di Toscana'. Chosen samples were further tested for their protective potential against the Caco-2 cell line. HPLC-MS analysis revealed that the fermentation affected the composition of polyphenolic compounds, leading to an increase in the content of rutin, kaempferol, sinapinic, and protocatechuic acids. In general, kale cultivars demonstrated various antioxidant activities, and fermentation led to an increase in total phenolic content and antioxidant activity. Fermentation boosted anti-cholinesterase activity most profoundly in 'Nero di Toscana'. Extracts of spontaneously fermented 'Scarlet' (SS) and 'Nero di Toscana' (NTS) showed cytoprotective properties, as revealed by the malondialdehyde (MDA), lactate dehydrogenase (LDH), superoxide dismutase (SOD), catalase (CAT), and glutathione (GSH) assays. Additionally, strong anti-inflammatory activity of NTS was shown by decreased release of cytokines IL-1β and TNF-α. Collectively, the conducted studies suggest fermented kale cultivars as a potential source for functional foods.

Golden Barrel Cactus: Unveiling Its Potential as a Functional Food and Nutraceutical Source.

A comprehensive analysis of phytochemicals, digestive stability, and bioaccessibility was conducted on a golden barrel cactus extract from 3- and 6-year-old plants. Both ages contained lutein and four chlorophyll derivatives (chlorophyll a, b, pheophytin a, and b), but younger cacti revealed a significantly higher abundance. Total phenolics reached 3545.35 mg gallic acid equivalent/100 g dry weight in the 3-year-old extracts compared to 2557.96 mg/100 g in the older ones. Antioxidant activity, assessed by DPPH, ABTS, and FRAP assays, was consistently higher in the younger group. While digestion impacted all compounds, lutein exhibited relative stability at 69.03% and 58.33% retention for 3- and 6-year-old extracts, respectively. Chlorophylls displayed lower stability (37.64% and 33.34% remaining for younger and older cacti) despite showing higher bioaccessibility (73.385% and 64.65%). Phenolics also demonstrated promising bioaccessibility (76.39% and 69.88%) despite moderate digestive degradation (60.52% and 56.89% retained). Conclusively, all investigated attributes-phytochemical content, digestive stability, and bioaccessibility-favored the younger golden barrel cactus extracts. This highlights the crucial role of plant age in maximizing the potential health benefits of these extracts.

Nutritional, physicochemical and sensory evaluation of biscuits enriched with Ulva sp. from Gunungkidul coast

Ulva sp. a seaweed commonly found on Gunungkidul coast, had the potential as a source of functional food that contained high antioxidants, protein and dietary fiber. Ulva sp. was developed into biscuits, one of the most popular foods in Indonesia. This study aimed to investigate the physicochemical and sensory evaluation of biscuits enriched with Ulva sp. The nutritional value, antioxidant activity, dietary fiber, texture, color, appearance and sensory evaluation were studied. Ulva sp. was collected from Gunungkidul coast and treated using 5% lime for fishy-smell removal, then dried to produce Ulva sp. powder. The Ulva sp. powder was used for biscuit enrichment with 0% powder (STD), 3% powder (BC3), 5% powder (BC5) and 7% powder (BC7) substitution. Biscuits enriched with Ulva sp. increased the protein, fat, and ash content, while the carbohydrate content decreased (p<0.05). The more Ulva sp. was substituted in biscuits, the higher antioxidant activities and dietary fibers were measured (p<0.05). The crunchiness of BC5 (139.95±28.84 Nmm) was high, and no significant difference with STD (393.05±34.11 Nmm), while the crispiness and the hardness of enriched biscuits were lower than STD. The lightness (L*), redness (a*), and yellowness (b*) of enriched biscuits were lower than STD because the Ulva sp. powder contributed to giving dark-greenish colors. Sensory evaluation showed that BC5 was the most well-liked by the panellist in terms of its appearance, aroma, taste, flavor, texture, aftertaste, and overall (there was no difference with STD). Thus, biscuits enriched with Ulva sp. were confirmed to improve nutritional and physicochemical, and it has sensory evaluation acceptance.

Characterisation of functional pea protein hydrolysates and their immunomodulatory activity

SummaryPea proteins has been widely used in food industry due to its functionality and health benefits. Pea peptides derived from pea proteins are considered as promising source of novel functional food. However, the chemical structure of pea peptides with immunomodulatory activity remains unclear. In this work, 46 pea peptides with molecular weight from 533.28 to 1462.78 were identified from pea protein hydrolysates. The hydrolysates could significantly increase the immunomodulatory activity of the macrophages by elevation of phagocytic activity, promoting the production of nitric oxide and pro‐inflammatory cytokines (TNF‐α and IL‐6) at the doses of 0.25–1.0 mg mL−1. Moreover, upregulation of iNOS, TNF‐α and IL‐6 were related to the activity of pea protein hydrolysates. Fourteen peptides with activity scores > 0.3 showed good affinity with TLR4/MD‐2 by molecular docking. TLR4 activation was involved in the immunomodulatory activity of bioactive pea peptides through a hydrogen bond, Pi‐cation, Pi‐Sigma, Pi‐Pi stacked and/or Pi‐Pi T‐shaped interactions respectively. The above results indicated that pea peptides could be used as healthy food with immunomodulatory function, promoting the development of pea proteins in the functional food industry.

Color and Nutritional Analysis of Ten Different Purple Sweet Potato Varieties Cultivated in China via Principal Component Analysis and Cluster Analysis.

Purple sweet potato (PSP) has abundant nutritional compounds, which are valuable constituents of the human diet, but its development and utilization are still in the primary processing phase. This study examined the differences in nutritional characteristics of 10 PSP varieties. A variety of nutritional components were evaluated and comprehensively compared using principal component analysis (PCA) and cluster analysis (CA). The PSP had 60.9-70.1% moisture. The dried PSP had abundant starch (43.9~67.2%) and dietary fiber (9.40~16.5%), moderate levels of protein (3.19~8.75%) and reducing sugar (1.44~4.01%), and low amounts of crude fat (0.51~1.01%). The anthocyanin profile varied significantly between the different varieties. A correlation analysis showed that a higher content of anthocyanins resulted in a darker color. The PCA and CA suggested that varieties XS, ZL, and JS18 are desirable for developing the diabetic patient's diet. JS1 had the highest anthocyanin, protein, and dietary fiber contents and the lowest starch, implying that it could be used as a source of natural colorants or functional foods. Varieties FX, GS, ES13, and EN are suitable for producing various starch-based food products, such as noodles, cookies, and pastries. This study provides a reference for the practical use and rational processing of PSP resources.

Karakteristik Nata De Soya Limbah Cair Tahu Dengan Penambahan Gula Batu

Nata de soya is a functional food source of fiber made from liquid tofu waste which is formed from the fermentation process. Nata is made through a non-spontaneous fermentation process by adding the starter Acetobacter xylinum and will grow optimally at a temperature of 28-31oC, pH 3.5-7.5. Success in making nata is determined by adding ingredients, one of which is a source of carbohydrates. This research aims to determine the characteristics physical and chemical of nata de soya with the addition of a carbohydrate source in the form of rock sugar. Based on proximate tests and thickness measurements on nata de soya with rock sugar, the results obtained were 96.7% water content, 0.2% ash, 0.2% fat, 5.0% crude fiber, 7.7% carbohydrates and thickness measurement results Nata 1 cm.

Challenges in Functional Food Products with the Incorporation of Some Microalgae.

Much attention has been given to the use of microalgae to produce functional foods that have valuable bioactive chemicals, including essential amino acids, polyunsaturated fatty acids, vitamins, carotenoids, fiber, and minerals. Microalgal biomasses are increasingly being used to improve the nutritional values of foods because of their unique nutrient compositions that are beneficial to human health. Their protein content and amino acid composition are the most important components. The microalgal biomass used in the therapeutic supplement industry is dominated by bio-compounds like astaxanthin, β-carotene, polyunsaturated fatty acids like eicosapentaenoic acid and docosahexaenoic acid, and polysaccharides such as β-glucan. The popularity of microalgal supplements is growing because of the health benefits of their bioactive substances. Moreover, some microalgae, such as Dunaliella, Arthrospira (Spirulina), Chlorella, and Haematococcus, are commonly used microalgal species in functional food production. The incorporation of microalgal biomass leads not only to enhanced nutritional value but also to improved sensory quality of food products without altering their cooking or textural characteristics. Microalgae, because of their eco-friendly potential, have emerged as one of the most promising and novel sources of new functional foods. This study reviews some recent and relevant works, as well as the current challenges for future research, using different methods of chemical modification in foods with the addition of a few commercial algae to allow their use in nutritional and sensory areas. It can be concluded that the production of functional foods through the use of microalgae in foods has become an important issue.

Chlorophyll Content of Chlorella vulgaris (Beijerinck, 1890) on Different Light Intensity

Chlorella vulgaris is a green microalga (Chlorophyta) known to produce chlorophyll pigment as its primary pigment. Chlorophyll is known for its health benefits because it helps heal wounds and prevent hemophilia and diabetes and asthma. Chlorophyll is one of the pigments targeted as a functional food source. One of the environmental parameters that can affect chlorophyll content is the presence of light. This study aims to determine the effect of differences in light intensity on the chlorophyll content of C. vulgaris. The method used in this research is experimental, conducted in the laboratory using a completely randomized design (RAL). ANOVA is the statistical analysis used to analyze the effect of light intensity on chlorophyll content in C. vulgaris. C. vulgaris was cultivated with three different light intensity treatments, namely 1500, 3000, and 4500 lux, with three repetitions each. The growth of C. vulgaris was observed for 8 x 24 hours and then harvested by centrifugation on the eighth day to obtain the wet biomass. Cultivation wet biomass was extracted using acetone PA solvent. The acetone extract of C. vulgaris was analyzed for its chlorophyll pigment content using a spectrophotometer at 645 and 663 nm absorbance. The highest content of chlorophyll-a, b, and chlorophyll produced at a light intensity of 1500 lux was 26.2, 48.5, and 74.7 µg/ml, respectively. According to the results of statistical analysis, it can be concluded that different light-intensity treatments did not show a significant effect (p>0.05) on the content of chlorophyll-a, b, and total chlorophyll in C. vulgaris.

The effect of autoclaving method on sago starch as a functional food source: a review from a gastronomy perspective

Starch is a carbohydrate that is a polymer of glucose, and consists of amylose and amylopectin. Starch is found abundantly in the gastrointestinal tract and is slightly fermented by the intestinal microflora. RS is often identified as a food starch that cannot be digested in the small intestine so that it functions properly for the health of the human body. This study aims to investigate the effect of autoclaving method on sago starch as a functional food source, with emphasis on gastronomic aspects. Through this approach, we can gain a more comprehensive understanding of the potential of sago starch in providing healthy and tasty food for consumers. This research method was carried out under the condition of modification of sago starch by autoclaving-cooling including modification cycles, among others: no cycle, one cycle, 2 cycles, and 3 cycles. The results showed T0 starch showed 1.26% and 3 cycles showed 5.62%. The best modification of RS starch is shown in the cycle process 3.

고당으로 유도된 산화적 스트레스에 대한 두충 잎 추출물의 장 상피 세포 보호 효과

This study investigated the protective effect of the aqueous extract of Eucommia ulmoides leaves (AEEL) against high glucose-induced human colon epithelial HT-29 cells. The 2,2'-azino-bis (3-ethyl benzothiazoline-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-picrylhydrazy (DPPH) radical scavenging activities, ferric reducing/antioxidant power (FRAP), and malondialdehyde (MDA) analyses indicated that AEEL had significant antioxidant activities. The 3-(4,5-dimethylthiazol-2-yl)- 2,5-diphenyltetrazolium bromide (MTT) assay showed that AEEL increased cell viability against high glucose-, H2O2-, and lipopolysaccharide (LPS)-induced cytotoxicity in HT-29 cells. Also, the 2'-7'-dichlorodihydrofluorescein diacetate (DCF-DA) assay indicated that AEEL decreased intracellular reactive oxygen species (ROS) against high glucose-, H2O2-, and lipopolysaccharide (LPS)-induced cytotoxicity in HT-29 cells. AEEL showed inhibitory activities against α-glucosidase and inhibited the formation of advanced glycation end products (AGEs). AEEL showed significant positive effects on the viability and titratable acidity of L. brevis. The high-performance liquid chromatogram (HPLC) analysis identified chlorogenic acid and rutin as the major compounds of AEEL. These results suggested that AEEL has the potential to be used as a functional food source to suppress blood glucose levels and protect the gut from high glucose-induced oxidative stress.

Assessing the nutritional quality of Pleurotus ostreatus (oyster mushroom).

There is a huge gap between food production and the exploding population demands in various parts of the world, especially developing countries. This increases the chances of malnutrition, leading to increased disease incidence and the need for functional foods to reduce mortality. Pleurotus ostreatus are edible mushrooms that are cheaply sourced and rich in nutrient with the potential to be harnessed toward addressing the present and future food crisis while serving as functional foods for disease prevention and treatment. This study evaluated the nutritional, proximate, vitamins and amino acids contents of Pleurotus ostreatus. The proximate composition of Pleurotus ostreatus in this study revealed that it contains 43.42% carbohydrate, 23.63% crude fiber, 17.06% crude protein, 8.22% ash, 1.21% lipid and a moisture content of 91.01 and 6.46% for fresh and dry samples of Pleurotus ostreatus, respectively. The monosaccharide and disaccharide profile of Pleurotus ostreatus revealed the presence of glucose (55.08 g/100 g), xylose (7.19 g/100 g), fructose (19.70 g/100 g), galactose (17.47 g/100 g), trehalose (7.37 g/100 g), chitobiose (11.79 g/100 g), maltose (29.21 g/100 g), sucrose (51.60 g/100 g) and lower amounts of cellobiose (0.01 g/100 g), erythrose (0.48 g/100 g) and other unidentified sugars. Potassium, Iron and Magnesium were the highest minerals present with 12.25 mg, 9.66 mg and 7.00 mg amounts, respectively. The vitamin profile revealed the presence of vitamin A (2.93 IU/100 g), C (16.46 mg/100 g), E (21.50 mg/100 g) and B vitamins with vitamin B2 having the highest concentration of 92.97 mg/kg. The amino acid scores showed that Pleurotus ostreatus had more non-essential amino acids (564.17 mg/100 g) than essential amino acids (67.83 mg/100 g) with a ratio of 0.11. Lysine (23.18 mg/100 g) was the highest essential amino acid while aspartic acid (492.12 mg/kg) was the highest non-essential amino acid present in Pleurotus ostreatus. It had a higher concentration of acidic amino acids, 492.12 mg/100 g (77.87%), followed by neutral amino acids, 106.66 mg/100 g (16.88%) and least were the basic amino acids, 23.18 mg/100 g (3.67%). Based on the nutritional assessment of the Pleurotus ostreatus analyzed in this study, it can be concluded that it can serve as an important functional food source that can be exploited to meet the increasing food demands and reduce micronutrient deficiencies in many parts of the world, especially developing countries.

Identification, characterization, and insights into the mechanism of novel dipeptidyl peptidase-IV inhibitory peptides from yak hemoglobin by in silico exploration, molecular docking, and in vitro assessment

Dipeptidyl peptidase IV (DPP-IV) inhibitory peptides were screened and identified from yak hemoglobin for the first time by in silico analysis, molecular docking, and in vitro evaluation. Results showed that yak hemoglobin had a high potential to produce DPP-IV inhibitory peptides based on the sequence alignment and bioactive potential evaluation. Furthermore, “pancreatic elastase + stem bromelain” was the optimal combined-enzymatic strategy by simulated proteolysis. Additionally, 25 novel peptides were found from its simulated hydrolysate, among which 10 peptides had high binding affinities with DPP-IV by molecular docking. Most of these peptides were also in silico characterized with favorable physicochemical properties and biological potentials, including relatively low molecular weight, high hydrophobicity, several net charges, good water solubility, nontoxicity, acceptable sensory quality, and good human intestinal absorption. Finally, six novel DPP-IV inhibitory peptides were identified via in vitro assessment, among which EEKA (IC50 = 235.26 μM), DEV (IC50 = 339.45 μM), and HCDKL (IC50 = 632.93 μM) showed the strongest capacities. The hydrogen bonds and electrostatic attractions formed with core residues within the S2 pocket of DPP-IV could be mainly responsible for their inhibition performances. This work provided a time-saving method and broadened application for yak by-products development as sources of functional foods.

Comparative metabolomic analysis reveals nutritional properties and pigmentation mechanism of tea-scented rosehips.

The fruits of the genus Rosa, commonly known as rosehips, have attracted significant attention owing to their rich content of various bioactive compounds. However, their utility is generally secondary to the ornamental appeal of their flowers. This study aimed to explore the quality differences among tea-scented rosehips found in Yunnan, China, including those of Rosa odorata var. odorata (RO), Rosa odorata var. gigantea (RG), and Rosa yangii (RY). Morphological characteristics, chemical composition, and antioxidant activity of their fruits were evaluated. The study revealed significant variability in composition and biological activities based on fruit color. RO exhibited the highest levels of polyphenols, flavonoids, anthocyanins, carotenoids, and vitamin C, with the strongest antioxidant activity (10.99 μmol Trolox·g-1 ), followed by RG (7.91 μmol Trolox·g-1 ) and RY (6.52 μmol Trolox·g-1 ). This supports RO's potential as a functional food source. Untargeted metabolomics identified and quantified 502 metabolites, with flavonoids (171) and phenolic acids (147) as the main metabolites. The differential metabolites among the fruits are primarily enriched for flavonoid biosynthesis and phenylpropanoid biosynthesis pathways. Insights into color formation supported the role of anthocyanins, flavones, and flavonols in fruit color variation. Tea-scented rosehips offer vibrant colors and high nutritional value with potent biological activities. Rosa odorata var. odorata stands out as a functional food source owing to its rich bioactive compounds. These findings lay the groundwork for utilizing rosehips in functional foods, health supplements, and food additives, emphasizing the practical and beneficial applications of Rosa spp. independent of their ornamental value. © 2023 Society of Chemical Industry.

UPLC-QTOF/MS-MS Based Profiling Coupled to Antioxidant Activity for Evaluation of Unripe Acerola Fruits from Different Clones

The potential of four commercial clones of unripe acerola fruit was investigated regarding a source of nutraceuticals and functional foods for industrial use. The chemical profiling of the BRS 235-Apodi, BRS 236-Cereja, BRS 237-Roxinha, and BRS 238-Frutacor clones was determined by the ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF/MS-MS) technique coupled to multivariate statistical analysis, which were then correlated to ABTS•+ radical capture (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and ferric reducing antioxidant power (FRAP) assays in order to measure the antioxidant capacity. A total of 24 bioactive compounds were identified, including high amounts of quercetin-O-hexoside, astilbin, and apigenin, which were correlated to three clones (BRS 235, BRS 237, and BRS 238). On the other hand, the BRS 236 clone presented high contents of ascorbic acid, iso-ascorbic acid, citric acid, procyanidin B trimer, rutin, phenolic compounds, and antioxidant activity. These compounds were additionally found to be strongly associated with the antioxidant capacity of unripe acerola fruits. Therefore, the present study revealed that BRS 236 is a promising clone as an antioxidant source to be used as a functional food or ingredient.

Prospects of Gedi Plant (Abelmoschus manihot L.) as a Functional Food and Herbal Medicine

Gedi (Abelmoschus manihot L.), is a plant that grows in tropical climates and is widely used as a vegetable and herbal traditional medicine. Many people know gedi as a Japanese papaya. Gedi leaf is very well known by the people of Manado because it is often used as one of the vegetables in Manado porridge. Gedi leaves contain compounds that are anti-bacterial, anti-inflammatory, and antioxidant. This article will try to find some prospects and potential uses of the gedi plant, both for humans and for other uses. The research method used is to conduct a literature review of journals and articles that have been published nationally and internationally. This article is written from the results of a literature review to explore the potential and utilizations of the Gedi plant. Gedi leaves are widely used as vegetables, and herbal medicinal plants to treat several diseases. Gedi can be planted easily in the yard of the house. Given the potential, advantages, and disadvantages of gedi plants, further research is still needed to be able to explore the use of gedi as a functional food source for every family in Indonesia.

Quantitative Determination and Source Variation of Rutin in Fagopyrum Tataricum

Buckwheat (Fagopyrum sp.) is a traditional crop of Uttarakhand (India) known for its high Rutin content, a bioflavonoid with significant medicinal properties. This study explores the quantitative measurement of Rutin in various buckwheat varieties grown in different regions of Uttarakhand using Thin Layer Chromatography (TLC) and High-Performance Thin Layer Chromatography (HPTLC). Twelve seed sources of Fagopyrum tataricum from the Garhwal and Kumaon regions, along with Fagopyrum esculentum seeds for comparison, were collected. Preliminary phytochemical screening of the extracts revealed the presence of flavonoids, alkaloids, tannins, and carbohydrates, with methanolic extracts showing higher concentrations. TLC analysis was employed to determine the most effective solvent system for Rutin separation, leading to the identification of three samples with substantial Rutin content. HPTLC was then used for quantitative Rutin assessment, with a calibration curve established using standard Rutin solutions. The three selected samples, along with the standard, were applied to HPTLC plates, and the Rutin content was measured based on peak areas and peak heights. The sample collected from Joshimath, Uttarakhand, known as "JOG," exhibited the highest Rutin content. This study provides valuable insights into the phytochemical composition of buckwheat varieties in Uttarakhand, which can inform the development of high-quality functional foods. Rutin, a potent antioxidant with various health benefits, underscores the significance of buckwheat as a naturally occurring functional food source. The results contribute to understanding the Rutin-rich potential of buckwheat grown in Uttarakhand and its applications in functional foods and nutraceuticals. Further research in this field can promote the cultivation and utilization of buckwheat as a source of this valuable bioactive compound with numerous health benefits.

Color Stability and Antioxidant Activity of Red Roselle (Hibiscus Sabdariffa L.) Calyx Infuse

The roselle flower (Hibiscus sabdariffa L.), is known as a potential functional food source because of its antioxidant and antibacterial properties. Apart from that, it is also used as a natural dye because of its red color. Antioxidant compounds in roselle flowers include neo-chlorogenic acid, chlorogenic acid, cryptochlorogenic acid, routine, and isoquercitrin. The high content of these antioxidant compounds often causes color instability. For this reason, this research will analyze the effect of temperature and long storage on color changes and the antioxidant activity of a red roselle flower infusion. Storage conditions are carried out with three temperature variations, namely cold temperature (2–8 oC), cool temperature (8–15 oC), and room temperature (15–30oC), with a long storage of 8 days. The stability parameters used are color changes and activity as an antioxidant. Color changes were measured using a chromameter, while the antioxidant activity was measured by the IC50 value using the DPPH method. The principle of this method is that a purple color change reaction based, which fades, and then the inhibitory intensity against DPPH is measured using UV-Vis spectrophotometer. It was found that the color values have significant differences visible from the first day storage at the room temperature (30oC), cool temperature (11oC), and cold temperature (6 oC). So, there was an influence of temperature and long storage on the color change of boiled red roselle flower calyx. A significant decrease in activity was seen on the first day storage at room temperature (30 oC) and third day storage at cool temperature (11 oC). Meanwhile, at cold temperatures (6 oC), there was no significant effect on the reduction in activity from boiling red roselle flower calyx for up to 8 days of storage

Macroalgae as a Source of Functional Foods in the Prevention of Cardiovascular Diseases

Noncommunicable diseases (NCD), such as cardiovascular diseases (CVD), are responsible for the majority of annual deaths worldwide. Dyslipidemia, hypertension, diabetes, and obesity, among others, can enhance the onset of metabolic syndrome (MetS). The integration of natural products in the diet, such as marine macroalgae or hydrocolloids extracted from them, has been extensively studied. The application of these substances in the prevention of pathologies is expanding due to the high content of bioactive compounds and as dietary fiber, constituting an excellent source of organic components to produce functional foods. The objective of this review will be to compile the effectiveness of algal polysaccharides, specifically agar, alginates and carrageenan, in the prevention of CVD, focusing on its action on the pathophysiology underlying this group of diseases, as well as exploring the various human and animal studies available. Additionally, we emphasize the benefits of dietary fiber consumption and the mechanisms of its action throughout the gastrointestinal tract. The present work will also present information about the benefits of consuming macroalgae in regulating intestinal health and its general relationship with CVD.

Phenolic Constituents from Black Quinoa Alleviate Insulin Resistance in HepG2 Cells via Regulating IRS1/PI3K/Akt/GLUTs Signaling Pathways.

Quinoa is a nutrient-rich pseudocereal with a lower glycemic index and glycemic load. However, its therapeutic potency and underlying mechanism against insulin resistance (IR) have not been fully elucidated. In this work, network pharmacology was applied to screen IR targets and their related pathways. The efficacy and mechanism of black quinoa polyphenols (BQP) on IR improvement were evaluated and uncovered based on the IR model in vitro combined with molecular docking. Ten phenolic constituents of BQP were detected, and the network pharmacology results show that PI3K/Akt pathways are the main pathways in BQP against IR. The in vitro assay proved that BQP increases the glucose consumption and glycogen synthesis via upregulating insulin receptor substrate 1 (IRS1)/PI3K/Akt/glucose transporters (GLUTs) signaling pathways to alleviate IR. Rutin, resveratrol, and catechin show lower binding energy docking with IRS1, PI3K, Akt, and GLUT4 proteins, indicating better interactions. It might be an effective constituent against IR. Hence, BQP could become a potential functional food source for blood glucose management among insulin-resistant people.