Functional Food for Elderly High in Antioxidant and Chicken Eggshell Calcium to Reduce the Risk of Osteoporosis—A Narrative Review

Arnold, Marcellus; Rajagukguk, Yolanda Victoria; Gramza‐Michałowska, Anna

doi:10.3390/foods10030656

Cited by 38 publications

(34 citation statements)

References 151 publications

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“…Lee et al [ 29 ] reported that the MDA levels were significantly increased in mice under alcoholic food stress, but that the supplementation of scopoletin prevented the increase in MDA concentration compared with the control treatment. Several challenge experiments with high inflammatory condition confirmed that the decrease in inflammation mediates cell damage, lipid peroxidation, and increases the inactivation of antioxidant enzymes [ 9 , 10 , 28 ]. Several researchers have reported that high SD could increase the stress level and decrease the antioxidant status by increasing MDA and decreasing SOD concentrations in serum [ 1 , 2 , 30 ].…”

Section: Discussionmentioning

confidence: 99%

“…An oxidative stress condition in animals refers to the progressive loss of anti-oxidative status caused by various internal stressors or environmental factors. Normally, the natural antioxidant defense system is able to prevent cells from oxidative injuries by enzymatic control of free radicals [ 10 ]. Superoxide dismutase (SOD), glutathione peroxidase (GPx), and catalase are the major enzymes to counteract free radicals and diminish the lipid peroxidation rates [ 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

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Effects of Scopoletin Supplementation and Stocking Density on Growth Performance, Antioxidant Activity, and Meat Quality of Korean Native Broiler Chickens

Kang

Hosseindoust

et al. 2021

Foods

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Stocking density stress is one of the most common management stressors in the poultry industry. The present study was designed to investigate the effect of dietary Sophora koreensis (SK; 0 and 20 mg/kg diet) and stocking density (SD; 14 and 16 chickens/m2) on the antioxidant status, meat quality, and growth performance of native Korean chickens. There was a lower concentration of malondialdehyde (MDA) and a higher concentration of catalase, superoxide dismutase (SOD), and total antioxidant capacity in the serum and leg muscle with the supplementation of SK. The concentration of MDA was increased and concentrations of SOD were decreased in the leg muscle of chickens in low SD treatments. The SK-supplemented treatments showed an increased 3-ethylbenzothiazoline-6-sulfonate-reducing activity of leg muscles. The higher water holding capacity of breast muscle and a lower cooking loss and pH were shown in the SK-supplemented treatments. The addition of dietary SK resulted in a greater body weight gain and greater spleen and bursa Fabricius weight, as well as lower feed intake and abdominal fat. The low SD and supplementation of SK increased the concentrations of cholesterol. The concentration of glucose was increased in the low SD treatment. Corticosterone level was decreased in the SK-supplemented and low SD treatments. In conclusion, SK supplementation reduced the oxidative stress and increased meat quality and antioxidant status of chickens apart from the SD stress.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of Scopoletin Supplementation and Stocking Density on Growth Performance, Antioxidant Activity, and Meat Quality of Korean Native Broiler Chickens

Kang

Hosseindoust

et al. 2021

Foods

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“…Japan introduced the term "functional foods" in the mid-1980s, which refers to processed foods that have ingredients to work for health effects on the human body such as body defense, immune and nervous system reactions to the role of nutrients (Shimizu, 2003). In addition, functional foods are not only bio-active or enriched with nutrients beneficial for health but also capable of providing immunity to reduce the risk of chronic disease (Lau et al, 2013;Arnold et al, 2021). Interestingly, the concept of functional food is not specified since different countries have different definitions of functional food (Alzamora et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Functional food consumption among older consumers in Malaysia: a Health Belief Model perspective

Febian

Annuar

Memon

2021

BFJ

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PurposeFunctional foods and their association with health benefits and disease risk reduction open a promising possibility for consumers to pursue a healthier lifestyle and extend their life expectancy. This study aims to investigate the effect of perceived susceptibility, perceived barriers and intention to consume functional food among older consumers.Design/methodology/approachData were collected from Malaysian older consumers using a structured questionnaire. A total of 250 usable questionnaires were used for final data analysis. Partial least squares structural equation modeling (PLS-SEM) was used to analyze the collected data.FindingsThe results show that perceived barriers and cue to action significantly affect older consumers' intention to consume functional foods. Nevertheless, perceived susceptibility does not influence older consumers' intention to consume functional food.Originality/valueThis study broadens our understanding of older consumers' intention to consume functional food. Importantly, the present study is one of the first studies that extend the application of the Health Belief Model (HBM) in the context of functional food consumption. The findings of the study provide pragmatic insights for both practitioners and researchers.

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“…Besides the role as a protectant, the synergic effect between prebiotic and probiotic in improving iron absorption is also studied through some possible mechanisms. According to Arnold et al [111], the fructans are fermented by the probiotic or gut microbes, then the fermentation products, such as organic acids, decrease the pH in the colon, and could increase the mineral absorption. The decreasing pH condition helps the conversion of iron from ferric form (Fe 3+ ) to ferrous form (Fe 2+ ), which is more readily bioavailable [112].…”

Section: Probiotics As Allies In Nutritionmentioning

confidence: 99%

Pulse Probiotic Superfood as Iron Status Improvement Agent in Active Women—A Review

2021

Self Cite

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Active women or women of reproductive age (15–49 years old) have a high risk of suffering from anaemia. Anaemia is not solely caused by iron deficiency, however, the approaches to improve iron status in both cases are greatly related. Improving the iron status of active women can be done by dietary intervention with functional food. This review aims to provide insights about the functional food role to increase iron absorption in active women and the potency of pulse probiotic superfood development in dry matrices. Results showed that the beneficial effect of iron status is significantly improved by the synergic work between probiotic and prebiotic. Furthermore, chickpeas and lentils are good sources of prebiotic and the consumption of pulses are related with 21st century people’s intention to eat healthy food. There are wide possibilities to develop functional food products incorporated with probiotics to improve iron status in active woman.

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Functional Food for Elderly High in Antioxidant and Chicken Eggshell Calcium to Reduce the Risk of Osteoporosis—A Narrative Review

Cited by 38 publications

References 151 publications

Effects of Scopoletin Supplementation and Stocking Density on Growth Performance, Antioxidant Activity, and Meat Quality of Korean Native Broiler Chickens

Effects of Scopoletin Supplementation and Stocking Density on Growth Performance, Antioxidant Activity, and Meat Quality of Korean Native Broiler Chickens

Functional food consumption among older consumers in Malaysia: a Health Belief Model perspective

Pulse Probiotic Superfood as Iron Status Improvement Agent in Active Women—A Review

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