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    Wyświetlanie 1-7 z 7
    Tytuł:
    Jamun Seed: A Review on Bioactive Constituents, Nutritional Value and Health Benefits
    Autorzy:
    Tak, Yamini
    Kaur, Manpreet
    Jain, Mool C.
    Samota, Mahesh Kumar
    Meena, Nirmal Kumar
    Kaur, Gurpreet
    Kumar, Rajendra
    Sharma, Daisy
    Lorenzo, José M.
    Amarowicz, Ryszard
    Powiązania:
    https://bibliotekanauki.pl/articles/2159284.pdf
    Data publikacji:
    2022-09-05
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    jamun seeds
    nutrients
    bioactives
    extraction and purification
    nutraceuticals
    Opis:
    Jamun fruit, a member of the Myrtaceae family, is commercially grown in tropical and subtropical areas of the world for its fruits with sweet, sour, and astringent luscious flesh. Seeds of jamun fruits are discarded as trash during the industrial processing of fruit pulp into beverages, jellies, jam, vinegar, wine, and squash. These seeds are a potential source of bioactive compounds including hydrolysable tannins, phenolic acids, flavonoids, other phenolics, terpenoids, phloroglucinol derivatives and saponins, which have been endorsed several biological activities, such as antidiabetic, anticancer, anti-inflammatory, antioxidant, antimicrobial, antihyperlipidemic and antihypercholesterolemic, as well as cardioprotective, hepatoprotective and neuroprotective properties. High contents of carbohydrates, dietary fiber, minerals, and ascorbic acid have also been found in jamun seeds. However, potential utilization of these seeds as innovative implements for health benefits has not yet been fully understood. We aim to compile scientific research and recent advances on jamun seed nutritional profile, bioactive compounds composition, bioactive properties, and their potential as an ingredient in functional food formulation.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2022, 72, 3; 211-228
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Sea buckthorn (Hippophae rhamnoides L.) as a plant for universal application
    Autorzy:
    Rafalska, Adrianna
    Abramowicz, Katarzyna
    Krauze, Magdalena
    Powiązania:
    https://bibliotekanauki.pl/articles/1179656.pdf
    Data publikacji:
    2017
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Hippophae rhamnoides
    Rokitnik
    Sea buckthorn
    Siberian pineapple
    antibiotic substitute
    anticancer
    antioxidant
    food industry
    nutraceuticals
    polyphenols
    Opis:
    Sea buckthorn (Hippophae rhamnoides L.), belonging to the oleaster family, has been used for long time in Asian folk medicine. Even today we can see increasing interest in that plant because of its variety of biologically active compounds, which are contained in its fruits, leaves and seeds. These chemical compounds determine versatile applications of sea buckthorn in various fields of human life. Due to its regenerative properties, sea buckthorn is used as a component of numerous dermocosmetics, protecting the skin from UV radiation, dryness and some diseases or signs of aging. Active substances, such as poliphenols, contained in sea buckthorn have significant properties: antimicrobial, antiviral, antifungal and anti-inflammatory. Therefore that plant is widely applied in pharmacy to produce drugs, juices, extracts and oils. These forms of products found usage in the treatment of many disease such as: cancer, liver cirrhosis, diabetes, heart disorders etc. Sea buckthorn is widely used in the food industry as well - variety of beverages and jams are made from this plant. H. rhamnoides can be also used as a preservative or food additive, which increases the organoleptic and nutritional properties of food. Beside of that, sea buckthorn is useful in animal nourishment. Feed enriched with H. rhamnoides has a positive impact on the nutrition and health of the animals, while improving their productivity. The aim of that article was to present the variety of compounds which are responsible for that plant’s properties.
    Źródło:
    World Scientific News; 2017, 72; 123-140
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Next-generation nutraceuticals: bioactive peptides from plant proteases
    Autorzy:
    Matkawala, Fatema
    Nighojkar, Sadhana
    Nighojkar, Anand
    Powiązania:
    https://bibliotekanauki.pl/articles/16648148.pdf
    Data publikacji:
    2022
    Wydawca:
    Polska Akademia Nauk. Czasopisma i Monografie PAN
    Tematy:
    ACE inhibitory
    antioxidant
    bioactive peptides
    nutraceuticals
    papain
    plant proteases
    Opis:
    Bioactive peptides are short and specific fragments of proteins with a wide range of biological activities that provide health benefits to the host. These natural peptides are safe and nontoxic and do not show any side effects. Nowadays, the production and characterization of bioactive peptides have been a key area of research as they show great potential as nutraceuticals and functional foods. Thus, bioactive peptides are considered next generation therapeutic agents that can replace pharmaceutical products with profound adverse effects in the near future. So far, proteolytic hydrolysis has been used as the method of choice for the large-scale production of bioactive peptides. Studies have reported that peptides with specific characteristics can be generated using a particular type of protease. Microbial proteases are the predominantly used ones because of the ease in their production and purification. However, recently, plant proteases have gained a renewed interest as they offer diversity and better specificity compared with other proteases. This review highlights the potential of plant proteases for the production of bioactive peptides and also describes the benefits of bioactive peptides as nutraceuticals.
    Źródło:
    BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology; 2022, 103, 4; 397-408
    0860-7796
    Pojawia się w:
    BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Emulsje wielokrotne - wielofazowe nośniki nutraceutyków w żywności funkcjonalnej
    Multiple emulsions - multiphase carriers of nutraceuticals infunctional food
    Autorzy:
    Markowska-Radomska, A.
    Dłuska, E.
    Metera, A.
    Powiązania:
    https://bibliotekanauki.pl/articles/2073305.pdf
    Data publikacji:
    2018
    Wydawca:
    Stowarzyszenie Inżynierów i Techników Mechaników Polskich
    Tematy:
    emulsja wielokrotna
    żywność funkcjonalna
    nutraceutyki
    kontaktor z przepływem Couette’a-Taylora
    multiple emulsion
    functional food
    nutraceuticals
    Couette-Taylor flow contactor
    Opis:
    Opracowano i wytworzono wielofazowe strukturyzowane nośniki emulsje podwójne i potrójne ze składnikami bioaktywnymi (olej sojowy i Rodamina B - analog witaminy E) czułe na zmianę pH 0 znaczeniu profilaktycznym w chorobach cywilizacyjnych. Zbadano uwalnianie Rodaminy B z emulsji podwójnych w warunkach symulujących środowisko jamy ustnej, przełyku i żołądka (pH: 7, 5 1 2). Uzyskane rezultaty potwierdzają perspektywę wykorzystania struktur emulsyjnych do jednoczesnej enkapsulacji, dostarczania i uwalniania kilku nutraceutyków.
    The multiphase structured pH sensitive carriers in a form of double and triple emulsions with co-encapsulated bioactive ingredients (soybean oil and Rhodamine B - analog of vitamin E) of prophylactic significance in civilization diseases were developed and produced. The release of Rhodamine B from double emulsions was studied under conditions simulating the environment of oral cavity, esophagus and stornach (pH: 7, 5 and 2). The obtained results are promising in perspective of using emulsion structures for coencapsulation, co-delivery and co-release of several nutraceuticals.
    Źródło:
    Inżynieria i Aparatura Chemiczna; 2018, 4; 106--107
    0368-0827
    Pojawia się w:
    Inżynieria i Aparatura Chemiczna
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Relative profiling of L-tryptophan derivatives from selected edible mushrooms as psychoactive nutraceuticals to inhibit P-glycoprotein: a paradigm to contest blood-brain barrier
    Autorzy:
    Margret, A.A.
    Mareeswari, R.
    Kumar, K.A.
    Jerley, A.A.
    Powiązania:
    https://bibliotekanauki.pl/articles/2096367.pdf
    Data publikacji:
    2021
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    depression
    blood-brain barrier
    mushrooms
    L-tryptophan
    psychoactive nutraceuticals
    permeability
    glycoprotein
    Opis:
    Depression is a mental illness and is considered to be a global threat. It is designated as burden of disease. There is therefore an intense need to improve the therapeutic response of antidepressants. India beholds a wide fraction (Agaricus bisporus and Pleurotus ostreatus ) as a vital source of non-hallucinogenic indole compounds. The amino acids L-tryptophan and 5-hydroxytryptophan (5-HTP) are precursors of serotonin. 5-HTP is a potential antidepressant that can cross the blood-brain barrier (BBB) at a high rate and is converted into serotonin more efficiently. Drug delivery across this blockade remains a challenge due to the stimulation of efflux pump receptors called permeability glycoprotein (P-gp). This work reports a comparative phytochemical assay and profiling of nonhallucinogenic tryptophan metabolites using HPLC from two organic extracts of edible mushrooms. The efficacy of the eluted compounds was authenticated as P-gp inhibitors with in vitro and in silico studies. The following four derivatives were obtained from the methanol and ethanol extracts of the mushrooms: 5-hydroxy-L-tryptophan (5HTR), 5-hydroxy tryptamine (5-HT), L-tryptophan (L-Trp), and tryptamine (TA). In vitro and molecular docking studies targeting P-gp (minimum energy: -64.38 and -83.93 kcal/mol, respectively) substantiated the ability of mushroom-derived metabolites to facilitate drug delivery in the brain. This study verified that mushrooms containing non-hallucinogenic metabolites can act as psychoactive nutraceuticals that are significant for enhancing mental health. The high therapeutic efficacy, these mushrooms can serve as ideal neurological drug leads to fortify treatment for mental illness.
    Źródło:
    BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology; 2021, 102, 1; 55-64
    0860-7796
    Pojawia się w:
    BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Dietary supplements, nutraceuticals and functional foods use after myocardial infarction depend on the age, sex, BMI and professional activity – a pilot study
    Autorzy:
    Haponiuk-Skwarlińska, Julia
    Antoniak, Agata
    Ciurla, Michalina
    Paluch, Katarzyna
    Makulec, Gabriela
    Klimczak-Tomaniak, Dominika
    Kuch, Marek
    Janiszewski, Maciej
    Powiązania:
    https://bibliotekanauki.pl/articles/23367389.pdf
    Data publikacji:
    2023-12-15
    Wydawca:
    Instytut Medycyny Pracy im. prof. dra Jerzego Nofera w Łodzi
    Tematy:
    acute coronary syndrome
    dietary supplements
    functional food
    nutraceuticals
    myocardial infarction
    ambulatory care
    Opis:
    Objectives To assess dietary supplements, functional foods and nutraceuticals use among the patients after myocardial infarction (MI). Material and Methods The authors prospectively enrolled 100 consecutive patients hospitalized due to MI and remaining under coordinated outpatient care after MI in the authors’ cardiology department. Results The authors showed that patients within median (interquartile range) 12.30 (10.18–14.57) months after MI use dietary supplements, nutraceuticals and functional foods in their everyday diet. Vitamins (53% patients), especially vitamin D (35%), were the most frequently used dietary supplements. In contrary to common usage of dietary supplements (59%), smaller proportion of patients use functional foods (21%) and nutraceuticals (5%), especially phytosterols. The authors found that the use of over-the-counter (OTC) drugs and dietary supplements is associated with age (participants <60 years old vs. participants ≥60 years old: OTC drugs: N = 8 [20.0%] vs. N = 32 [53.3%], p < 0.001; herbals: N = 3 [7.5%] vs. N = 16 [26.7%], p = 0.019), sex of the patients following MI (females vs. males: vitamins: N = 17 [70.8%] vs. N = 36 [47,4%], p = 0.045; vitamin D: N = 13 [54.2%] vs. N = 22 [28.9%], p = 0.024; omega-3 fatty acids: N = 3 [12.5%] vs. N = 1 [1.3%], p = 0.042; herbals: N = 8 [33.3%] vs. N = 11[14.5%], p = 0.040), as well as the BMI of the participants (BMI < 24.9 vs. BMI ≥ 25.0: multivitamin/ multimineral dietary supplements: N = 3 [15.0%] vs. N = 31 [42.5%], p = 0.035; vitamin B6: N = 1 [5.0%] vs. N = 21 [28.8%], p = 0.035). In the study group all participants with the age above retirement age have already withdrawn from professional activity and they more often used OTC drugs (N = 14 [25.9%] before retirement age vs. N = 26 [56.5%] above retirement age, p = 0.002). Conclusions The patients following MI use supplements, functional foods and nutraceuticals. Their use depends on sex, age, BMI and professional activity. The authors believe that their potential beneficial effects require further evaluation in clinical longitudinal studies.
    Źródło:
    International Journal of Occupational Medicine and Environmental Health; 2023, 36, 6; 732-743
    1232-1087
    1896-494X
    Pojawia się w:
    International Journal of Occupational Medicine and Environmental Health
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Functional foods and nutraceuticals, wonders in cancer risks - a review
    Autorzy:
    Chikwere, Prince
    Powiązania:
    https://bibliotekanauki.pl/articles/1182817.pdf
    Data publikacji:
    2017
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    cancer
    functional foods
    nutraceuticals
    prevention
    risks
    Opis:
    Cancer is a major cause of death in the world. Common cancers include prostate cancer, breast cancer, bladder cancer, colorectal cancer, and skin cancers. Treatment of cancer is very expensive hence the need to prevent the condition primarily, or even secondarily. Foods, like chemicals, have cumulative effects and contain substances both essential and non-essential which have been shown to be healthy. This led to acclamation and acceptance of certain foods as providing health benefits – functional foods. Functional foods and nutraceuticals are chemopreventive to cancers as evidenced by different researches conducted over the years. This does not conclude that functional foods and nutraceuticals have an all-preventive effect because some research findings implicate them in cancer risks and progression. This review aims to discuss some of these foods and the chemoprotective compounds therein to aid further clinical studies. Foods investigated for their role in cancer risks and included in this review are: grapes, tomatoes, red peppers, berries, chestnut, ginseng, Rhodiola, green tea, soy, garlic, and cruciferous vegetables. This review also considered the so-called antioxidant nutrients – selenium, vitamins A, B, C, D and E. Others include glucosamine, chondroitin, melatonin, MSM, which were taken as supplements. Anyway researches are still on-going relating cancers and foods as this list is supposedly not exhaustive.
    Źródło:
    World Scientific News; 2017, 64; 17-33
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-7 z 7

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