Bioactive Components of Plant Protein Foods in the Prevention and Management of Non-communicable Diseases

Ali, Amanat; Waly, Mostafa I.; Bhatt, Neeru; Devarajan, Sankar

doi:10.1007/978-3-030-91206-2_13

Cited by 3 publications

(3 citation statements)

References 147 publications

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“…The impact of processed and energy-dense foods on obesity is well-documented, contributing to a surge in the prevalence of NCDs such as diabetes, cardiovascular diseases, and certain cancers (Ali et al, 2022). The excessive intake of sugars and unhealthy fats disrupts metabolic processes, leading to insulin resistance and systemic inflammation.…”

Section: Dietary Risksmentioning

confidence: 99%

Global nutrition challenges: A public health review of dietary risks and interventions

Muridzo Muonde,

Tolulope O Olorunsogo,

Jane Osareme Ogugua

et al. 2024

World J. Adv. Res. Rev.

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This public health review addresses the intricate challenges posed by global nutrition and examines the impact of dietary risks on the well-being of populations worldwide. In an era marked by diverse dietary patterns, the prevalence of both undernutrition and overnutrition presents a complex public health landscape. This paper encapsulates the key aspects explored in the comprehensive analysis, emphasizing the urgent need for targeted interventions. The review delves into the multifaceted nature of global nutrition challenges, considering factors such as food insecurity, inadequate dietary diversity, and the rising prevalence of diet-related non-communicable diseases. Highlighting the interconnectedness of nutrition and public health, the document scrutinizes the disparities in nutritional outcomes across different regions, socioeconomic groups, and age categories. Moreover, the paper outlines evidence-based interventions aimed at addressing these challenges. These interventions encompass policy initiatives, community-based programs, and educational campaigns designed to promote healthier dietary choices. Special emphasis is placed on the role of stakeholders, including governments, non-governmental organizations, and the food industry, in fostering a supportive environment for improved nutrition. The paper concludes by emphasizing the urgency of a concerted global effort to tackle nutrition challenges comprehensively. It underscores the significance of adopting a multifaceted approach that integrates preventive measures, policy changes, and community engagement to foster a sustainable and equitable impact on global nutrition. The insights presented in this review serve as a call to action for policymakers, healthcare professionals, and public health advocates to collaborate in mitigating the adverse effects of dietary risks and building a healthier, more resilient global population.

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Section: Dietary Risksmentioning

confidence: 99%

Global nutrition challenges: A public health review of dietary risks and interventions

Muridzo Muonde,

Tolulope O Olorunsogo,

Jane Osareme Ogugua

et al. 2024

World J. Adv. Res. Rev.

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“…There is a relationship between the consumption of some plant proteins and health benefits such as reduced blood pressure and cholesterol levels, as well as anti-inflammatory, anti-cancer, and immunomodulatory activities ( Samtiya et al, 2021 ; Ali et al, 2022 ). The peptides obtained from the hydrolysis of these proteins, known as bioactive peptides, are mainly responsible for these effects.…”

Section: Introductionmentioning

confidence: 99%

Exploring the impact of encapsulation on the stability and bioactivity of peptides extracted from botanical sources: trends and opportunities

Pérez-Pérez,

Jiménez-Martínez,

González-Escobar

et al. 2024

Front. Chem.

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Bioactive peptides derived from plant sources have gained significant attention for their potential use in preventing and treating chronic degenerative diseases. However, the efficacy of these peptides depends on their bioaccessibility, bioavailability, and stability. Encapsulation is a promising strategy for improving the therapeutic use of these compounds. It enhances their stability, prolongs their shelf life, protects them from degradation during digestion, and enables better release control by improving their bioaccessibility and bioavailability. This review aims to analyze the impact of various factors related to peptide encapsulation on their stability and release to enhance their biological activity. To achieve this, it is necessary to determine the composition and physicochemical properties of the capsule, which are influenced by the wall materials, encapsulation technique, and operating conditions. Furthermore, for peptide encapsulation, their charge, size, and hydrophobicity must be considered. Recent research has focused on the advancement of novel encapsulation methodologies that permit the formation of uniform capsules in terms of size and shape. In addition, it explores novel wall materials, including polysaccharides derived from unconventional sources, that allow the precise regulation of the rate at which peptides are released into the intestine.

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“…3 A healthy diet is essential for good health and nutrition and protects against many chronic noncommunicable diseases, such as heart disease, diabetes and cancer. 4 Vegetables are an excellent source of vitamins, minerals, other phytochemicals, and micronutrients, and eating vegetables daily is important for good health and provides antioxidants and fiber. Studies show that, 5 people who eat five or more servings of vegetables a day are less likely to develop many diseases, including cancer and heart disease.…”

Section: Introductionmentioning

confidence: 99%

Quality and Nutrient Loss in the Cooking Vegetable and Its Implications for Food and Nutrition Security in Ethiopia: A Review

Gelaye¹

2023

NDS

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Africans are leaving a period of increased unpredictability of new and emerging crises, from the pandemic to war and climate catastrophes. Only if we invest in boosting our capacity to respond to various crises will Africans be able to survive and thrive. Ethiopia is pursuing diversification of its food and nutrition security. However, preparation and consumption problems contribute to a health risk linked to malnutrition. Thus, the purpose of this review is to scrutinize preparation methods, evaluate nutrient losses, and outline future agendas. Vegetable preparation is neglected in Ethiopia, and the methods, cooking standards, and nutrient loss are all not identified. Likewise, the health risks and fate of malnutrition in the country are increasing extraordinarily. Ethiopian traditions of vegetable cooking are not supported by technology, food makers are not equipped with training, and the government is not concerned about the problems. Vitamins and minerals are entirely lost from vegetables during the cooking process, leading to the development of health risks such as stunting, wasting, and underweight problems. The government does not monitor, check, and evaluate cooked vegetables. Hence, Ethiopia should set cooking standards, and of all methods scrutinized, 2-5 minutes (leafy), 5-10 minutes (roots and tubers), and 3-8 minutes (stem) are recommended by many scholars as the standard for cooking vegetables.

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Bioactive Components of Plant Protein Foods in the Prevention and Management of Non-communicable Diseases

Cited by 3 publications

References 147 publications

Global nutrition challenges: A public health review of dietary risks and interventions

Global nutrition challenges: A public health review of dietary risks and interventions

Exploring the impact of encapsulation on the stability and bioactivity of peptides extracted from botanical sources: trends and opportunities

Quality and Nutrient Loss in the Cooking Vegetable and Its Implications for Food and Nutrition Security in Ethiopia: A Review

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