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Obesity is a global problem and numbers are rising at a fast pace in developing countries and it becomes a major public health concern. Economic costs associated with obesity are high and increasing as the rate of obesity. Obesity leads to its co-morbidities; namely diabetes, hypertension, cardiovascular diseases, osteoarthritis, stroke and inflammatory diseases. Changes in lifestyle along with modifications to the diet are important in the management of obesity. Certain dietary components and foods have the ability to induce thermogenesis and modify the trafficking of nutrients in the body. Positive effects in managing obesity by natural components, and selected foods have drawn attention due to the potential side effects of obesity drugs. The food industry has developed low-density foods to reduce energy intake. Now focus has been geared towards the development of foods that possess more than one mechanism to alter the progression of obesity. In this review, selected foods and their components with potential anti-obesity properties are discussed.

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Frequent consumption of fruits and vegetables has been associated with low risk of chronic diseases. Guava (Psidium guajava Linn.) is a tropical, seasonal fruit rich in antioxidants, vitamin C and polyphenol compounds. Drying is one of the common methods to preserve and extend the shelf life of guava. The objective of this study was to determine the effect of drying techniques on the antioxidant activity of guava fruit. Guava was air dried in air dryer (45˚C), freeze dryer and by osmatic drying techniques. Fresh guava extracts (FGE), freeze dried guava extracts (FDGE), oven dried guava extracts (ODGE) and osmotic-dehydrated guava extracts (OSGE) guava extracts were prepared and analyzed for total polyphenols (TP), flavonoids, antioxidant potential by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), trolox equivalent antioxidant capacity (TEAC), total antioxidant capacity (TAC) and nitric oxide radical scavenging activity (NORS). Inhibitory potential of guava extracts on enzymes α-glucosidase, α-amylase and lipase was also determined. TP in FG, FD, OD, and OS were 415.69 ± 56.95, 295.30 ± 4.11, 303.57 ± 1.41, and 182.93 ± 6.48 mg gallic acid equivalent (GAE)/100g, respectively. Flavonoids in Fresh, FD, OD, and OS were 202.01 ± 0.16, 96.93 ± 1.73, 105.07 ± 0.58, and 76.13 ± 2.74 mg catechin equivalent (CE)/100 g, respectively. FD extracts were the most effective in scavenging DPPH radical. Whereas FRAP, TEAC and TAC activities were found to be higher in FG followed by OD and FD. However, NORS activity of FD was significantly (p ≤ 0.05) lower compared to other treatments. Inhibition of α-glycosidase, α-amylase and lipase enzymes was (19% -90%) observed at 0.4, 0.8, and 0.8 mg/ml, respectively. In conclusion, considering this in-vitro study, drying could be effectively utilized to preserve guava fruit with minimum effect on health benefits.

The global market of functional foods and demand for a healthy lifestyle among consumers in recent years is growing. Guava is a highly perishable fruit and a rich source of vitamin C. Guava Cheese (GC) is a semi-solid concentrated fruit product that could be consumed as a snack. The objectives were to develop a guava cheese (GC) and determine the antioxidant potential of the product. Formulation consisted of guava puree with added sucrose or agave, chia seeds and almonds. Pectin was added at select concentrations (0.5%, 1%, 1.5%) along with citric acid to enhance the consistency of GC. Physiochemical and sensory parameters were analyzed for extended shelf life (3 months) studies. Moisture content, pH, water activity, color (L*, a*, b*) and texture profile analysis (hardness, springiness, cohesiveness, gumminess, chewiness) did not change over the 90-day period. Ash, protein and fat contents of 0% pectin were 2% lower than GC with pectin. Sensory parameters (firmness, mouthfeel, flavor and overall acceptability) of GC 0% pectin and 1% GC were similar. Total content in 0%, 0.5%, 1%, and 1.5% pectin added GC were 150.49 ± 32.76, 340.17 ± 54.65, 346.39 ± 53.04, and 355.72 ± 14.24 mg gallic acid equivalent (GAE)/100g. Flavonoid content in 0%, 0.5%, 1%, and 1.5% GC were 159.73 ± 13.31, 332.77 ± 13.31, 341.65 ± 15.37, and 350.52 ± 16.60 mg catechin equivalent (CE)/100g. Similarly, antioxidant of potential measure by DPPH radical scavenging was similar in all samples (IC50 at 0.8 mg/ml). Guava cheese may be utilized as a healthy fruit snack because of added alternative sweeteners and functional ingredients to obtain health benefits. Adding pectin to guava cheese improved functionality by increasing antioxidant potential as well as physical properties.

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Hibiscus sabdariffa L. (sorrel) has been widely used in the development of tropical beverages and folk medicine. This study's objective was to investigate the anti-obesity potential of sorrel calyx extracts (methanol and water) on 3T3-L1 adipocyte cells. Phytochemical content, antioxidant potential as DPPH (1, 1-Diphenyl-2-picrylhydrazyl) radical scavenging activity and ferric reducing antioxidant power (FRAP) and enzyme (α-glucosidase, α-amylase, and pancreatic lipase) inhibitory activities were determined in sorrel methanol extracts (SME) and sorrel water extracts (SWE). Effect of SWE and SME on lipid accumulation, lipolysis and apoptosis were tested in 3T3-L1 adipocyte differentiation and maintenance stage of cells at selected concentrations (200-1000 µg/ml) was studied. The total phenolic (GAE mg/100g dry weight) and total flavonoid (mg catechin equi/ 100g dry weight) contents in SME and SWE were 158.31 and 317.27 and 90.77 and 100.08. DPPH% inhibition (IC-50-mg/ml) and FRAP (mmol Fe [II]/100g dry weight) were 0.82 and 0.33 and 1799.13 and 2296.38 for SWE and SME, respectively. SME and SWE inhibited α-glucosidase, α-amylase, and pancreatic lipase activities by more than 40% at 4mg/ml. Significant (p < 0.05) reduction in lipid accumulation and increased glycerol release in 3T3-L1 cells was observed at concentrations ranged from 600 mg/ml of both extracts. Treating cells with SME-1000 µg/ml at differentiation resulted inhibition (p < 0.05) of lipid accumulation by 45% compared to untreated cells. Highest (p < 0.05) (35%) decrease in triglyceride content as well as higher glycerol release was seen in cells exposed to SME at the differentiation stage. Sorrel extracts induced apoptosis in adipocytes at higher concentrations with prominent effect of treating cells at differentiation stage. The results of this study showed effect of sorrel extracts in reduction of lipid accumulation and increase in lipolysis of 3T3-L1 cells.