Functional foods and their impact on health

Essa, Musthafa Mohamed; Bishir, Muhammed; Bhat, Abid; Chidambaram, Saravana Babu; Al-Balushi, Buthaina; Hamdan, Hamdan; Nagamaniammai, G.; Freidland, Robert P.; Qoronfleh, M. Walid

doi:10.1007/s13197-021-05193-3

Cited by 27 publications

(20 citation statements)

References 85 publications

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“…Consumers’ rising expectations for healthier, natural and more sustainable diets are an important driver of the food development process, which increasingly relies on the incorporation of so‐called “health food ingredients” or functional ingredients, generally consisting of one of several bioactive compounds from natural sources, to help support human health. Proteins, bioactive peptides, dietary fibers, fatty acids, phytosterols, phenolic compounds, prebiotics, and probiotics are some of the most common functional ingredients nowadays (Essa et al., 2023). Although nutrient‐dense foods have long been recognized as a nexus between health and disease prevention, functional foods can provide health benefits beyond adequate nutrition, in ways that improve health and well‐being, reduce the risk of certain diseases, or help manage these conditions (Temple, 2022).…”

Section: Introductionmentioning

confidence: 99%

Current perspectives on fenugreek bioactive compounds and their potential impact on human health: A review of recent insights into functional foods and other high value applications

Alu'datt,

Rababah,

Al‐ali

et al. 2024

Journal of Food Science

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Despite long‐standing uses in several food and medicine traditions, the full potential of the leguminous crop fenugreek (Trigonella foenum‐graecum L.) remains to be realized in the modern diet. Not only its seeds, which are highly prized for their culinary and medicinal properties, but also its leaves and stems abound in phytochemicals with high nutritional and health promoting attributes. Fenugreek dual food‐medicine applications and reported metabolic activities include hypoglycemic, antihyperlipidemic, antioxidative, anti‐inflammatory, antiatherogenic, antihypertensive, anticarcinogenic, immunomodulatory, and antinociceptive effects, with potential organ‐protective effects at the cardiovascular, digestive, hepatic, endocrine, and central nervous system levels. Effectiveness in alleviating certain inflammatory skin conditions and dysfunctions of the reproductive system was also suggested. As a food ingredient, fenugreek can enhance the sensory, nutritional, and nutraceutical qualities of a wide variety of foods. Its high nutritive density can assist with the design of dietary items that meet the demand for novelty, variety, and healthier foods. Its seeds provide essential protective nutrients and other bioactive compounds, notably galactomannans, flavonoids, coumarins, saponins, alkaloids, and essential oils, whose health benefits, alone or in conjunction with other bioactives, are only beginning to be tapped into in the food industries. This review summarizes the current state of evidence on fenugreek potential for functional food development, focusing on the nutrients and non‐nutrient bioactive components of interest from a dietary perspective, and their applications for enhancing the functional and nutraceutical value of foods and beverages. New developments, safety, clinical evidence, presumed mechanisms of action, and future perspectives are discussed.Highlights Fenugreek seeds and leaves have long‐standing uses in the food‐medicine continuum. Fenugreek phytochemicals exert broad‐spectrum biological and pharmacological activities. They show high preventive and nutraceutical potential against common chronic diseases. Current evidence supports multiple mechanisms of action mediated by distinct bioactives. Opportunities for fenugreek‐based functional foods and nutraceuticals are expanding.

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Section: Introductionmentioning

confidence: 99%

Current perspectives on fenugreek bioactive compounds and their potential impact on human health: A review of recent insights into functional foods and other high value applications

Alu'datt,

Rababah,

Al‐ali

et al. 2024

Journal of Food Science

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“…The concept of functional foods first emerged in Japan in the mid-1980s [9]. Functional products play an important role in maintaining a healthy lifestyle and reducing risk factors for various diseases [10]. In accordance with the Functional Food Center, the term "functional food" refers to natural or processed foods that contain biologically active compounds in specific, useful, non-toxic quantities that support optimal health, lower the risk of chronic or viral diseases, and manage their symptoms.…”

Section: Introductionmentioning

confidence: 99%

In vitro propagation of stone fruit rootstock cultivar Evrica 99 and its influence on some phytochemical traits of fresh apricot fruit

Melyan,

Santrosyan

2024

FFHD

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Background: The cultivation of stone fruits is of primary importance in Armenia. Their fruits contain antioxidants, fiber, potassium, vitamin A, C, E, minerals, etc., which have a beneficial effect on human health and prevent many diseases. The concentration of those components varies depending on ecological factors, cultivar, rootstock, cultural practices, etc. Clonal rootstocks are important for increasing orchard density, tree uniformity, and high yields, and they can also affect fruit quality. In vitro culture is a valuable method for rapid propagation of high-quality, virus free plant material. Objective: The purpose of this study was to develop in vitro production technology for the stone-fruit rootstock cultivar Evrica 99, and to determine if rootstocks affect some fresh fruit traits of ´Yerevani´ and ´Sateni´ apricot cultivars. Methods: The shoot apical meristem and lateral bud served as explants for shoot regeneration. Different sterilizing agents at various periods of exposure were used for the explant surface sterilization. Various concentrations of phytohormones, both individually and in combinations, were employed for in vitro regeneration and rooting of plants. The titratable acidity (TA), dry matter (DM), vitamin C, mineral content, total carotenoids (TC), and sugar contents were evaluated in fresh fruit. Results: The most optimal option for explant surface sterilization was the gradual application of calcium hypochlorite [Ca (ClO)2] (2.0% solution, exposure time 10 min) and ethanol (70% solution, exposure time 20 s), as a result of which we had 75.5% survival rate of explants. The efficient medium for in vitro shoot regeneration was MS supplemented with 6-Benzylaminopurine (BAP) 0.8 mg/l, Kinetin (Kin) 0.2 mg/l, and Gibberellic acid (GA3) 1.0 mg/l. The half-strength Murashige and Skoog (MS) medium containing 0.8 mg/l indole-3-butyric acid (IBA) was optimal for in vitro rooting. Rooted plants were successfully adapted with a survival rate of 85.0%. The defined method can be successfully used for 'Evrica 99' cultivar micropropagation. The results obtained showed that fruit quality strongly depended on both the varieties and the rootstock tested. Conclusion: In the current study, an alternative in vitro propagation technology for rootstock cultivar ´ Evrica 99 was developed by direct organogenesis, enabling mass-scale production of virus-free plants that is suitable for commercial purposes as well. The apricot cultivars ´Yerevani´ and ´Sateni´ grafted on the virus-free rootstock cultivar Evrica 99 showed higher fruit quality traits, which are essential for human health and diet. Keywords: ´Evrica 99, fucnctional foods, in vitro regeneration, micropropagation, plant growth regulators, stone fruit rootstock, tissue culture.

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“…These functional foods can be classified from the product point of view as follows: fortified (with additional nutrients), enriched (new nutrients or components), altered (substance(s) replacement by other(s) with beneficial effects), and/or enhanced products (new feed composition, genetic manipulation) [ 5 ]. Thus, in addition to their nutritional value as conventional foods, these foods present potential to enhance health and can reduce the risk of developing non-communicable diseases, such as cancer, diabetes, cardiovascular diseases, and mental illnesses [ 7 ]. Although there is not yet a worldwide acceptable definition for functional foods, a definition that may become integrative is that of the Functional Food Centre (FFC).…”

Section: Introductionmentioning

confidence: 99%

Kombucha: Challenges for Health and Mental Health

Batista,

Rodrigues Penas,

Vila-Real

et al. 2023

Foods

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Background: Increasing research into probiotics is showing potential benefits for health in general and mental health in particular. Kombucha is a recent beverage and can be considered a probiotic drink, but little is known about its effects on physical and mental health. This product is experiencing growth in the market; however, there are no scientific results to support its potential for physical and mental health. Aim: This review article aims to draw attention to this issue and to highlight the lack of studies in this area. Key findings and conclusions: The lack of legislation for the correct marketing of this product may also constrain clinical studies. However, clinical studies are of utmost importance for an in-depth understanding of the effects of this product on the human body. More research is needed, not only to better understand the impact of Kombucha on the human body, but also to ensure the application of regulatory guidelines for its production and marketing and enable its safe and effective consumption.

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Functional foods and their impact on health

Cited by 27 publications

References 85 publications

Current perspectives on fenugreek bioactive compounds and their potential impact on human health: A review of recent insights into functional foods and other high value applications

Current perspectives on fenugreek bioactive compounds and their potential impact on human health: A review of recent insights into functional foods and other high value applications

In vitro propagation of stone fruit rootstock cultivar Evrica 99 and its influence on some phytochemical traits of fresh apricot fruit

Kombucha: Challenges for Health and Mental Health

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