Herbal beverages: Bioactive compounds and their role in disease risk reduction - A review

Chandrasekara, Anoma; Shahidi, Fereidoon

doi:10.1016/j.jtcme.2017.08.006

Cited by 173 publications

(103 citation statements)

References 72 publications

(91 reference statements)

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“…Plants have been globally utilized since antiquity for flavoring, coloring, and preserving foods and also for food production, cosmetic, and medicinal purposes [1]. Traditional medicine uses roots and leaves as they are rich in bioactive compounds and excellent sources of compounds such as triterpenes, iridoids, xanthones, carotenoids, and benzophenones [2][3][4]. Polyphenolic compounds such as phenolic acids and flavonoids are still among the crucial compounds exhibiting high antioxidant activity.…”

Section: Introductionmentioning

confidence: 99%

Roots and Leaf Extracts of Dipsacus fullonum L. and Their Biological Activities

Oszmiański

Juszczyk

Nowicka

2020

Plants

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The aim of the study was to identify and evaluate the content of iridoids and phenolic compounds in the leaves and roots of Dipsacus fullonum L. They were identified and quantified by UPLC-PDA-MS/MS. Five iridoid compounds (loganic acid, loganin, sweroside, cantleyoside, and sylvestroside III) were identified in Dipsacus fullonum L. leaves and roots. Seven phenolic acids and three flavones were identified in the leaves, and seven phenolic acids were detected in the roots. The leaves contained more iridoids and phenolic compounds than the roots. We also evaluated the antimicrobial (anti-bacterial and anti-yeast), antioxidant (ORAC methods), and antiacetylcholinesterase (AChE) activities of Dipsacus fullonum L. leaves and roots. Leaf extract demonstrated the strongest antioxidant activity, but roots showed stronger antiacetylcholinesterase activity than leaves. The study also confirmed antibacterial activity of root-derived compounds against Staphylococcus aureus DSM 799 and Escherichia coli ATCC 10536.

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Section: Introductionmentioning

confidence: 99%

Roots and Leaf Extracts of Dipsacus fullonum L. and Their Biological Activities

Oszmiański

Juszczyk

Nowicka

2020

Plants

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“…Butu and Rodino [23] exploited the synergies between raw materials as ingredients, processing methods, and product formulation as new directions and innovations in the natural vegetable and fruit beverages industry. Chandrasekara and Shahidi [24] described the main evidence concerning herbal beverages: these are prepared starting from natural ingredients belonging to different morphological plant parts, namely leaves, stems, roots, fruits, buds, and flowers. Herbal teas/beverages are rich sources of natural bioactive compounds, such as carotenoids, phenolic acids, flavonoids, coumarins, alkaloids, polyacetylenes, saponins, and terpenoids, among the others [24].…”

Section: Introductionmentioning

confidence: 99%

Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics

Nazhand

Souto

Lucarini³

et al. 2020

Beverages

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The growing global interest in functional foods containing nutrients capable of adding possible beneficial health effects is rapidly increasing both interest and consumer demand. In particular, functionalized beverages for their potential positive effect on health e.g., decreasing cholesterol level, lowering sugar, high fiber content, ability to enhance the immune system, and help digestion, have recently received special attention. Among the different beverages available on the market, probiotic dairy and non-dairy products have attracted much attention because of their affordable cost and their numerous therapeutic activities. Fermented milk and yogurt are currently worth €46 billion, with 77% of the market reported in Europe, North America, and Asia. Consumption of dairy beverages has some limitations due for example to lactose intolerance and allergy to milk proteins, thereby leading consumers to use non-dairy beverages such as fruit, grains, and vegetable juices to add probiotics to diet as well as driving the manufacturers to food matrices-based beverages containing probiotic cultures. The purpose of this review article is to evaluate the therapeutic performance and properties of dairy and non-dairy beverages in terms of probiotic, prebiotic, and synbiotic activities.

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“…Alcohol-free beverages include different types of drinks, for example, fruit juice, dairy beverages, and energy drinks. These drinks may come from animals (e.g., cow's milk, goat's milk) or fruits/vegetables (e.g., fruit juices, soymilk, oranges) [11,12]. In alcohol-free beverages, which are non-fermented drinks, biogenic amine content can be considered, above a certain level, as a microorganism activity unwanted signal.…”

Section: Introductionmentioning

confidence: 99%

Biogenic Amines in Alcohol-Free Beverages

Vinci

Maddaloni

2020

Beverages

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Biogenic amines are ubiquitous bioactive compounds that are synthesized by living organisms and perform essential functions for their metabolism. In the human diet, their excessive intake can cause food poisoning. In food, especially in alcohol-free beverages, biogenic amines can be synthesized by enzymes, naturally present in raw materials, or by microorganisms, which may be naturally present in the matrix or be added during beverage transformation processes. For this reason, in alcohol-free beverages, biogenic amine amount can be considered, above a certain level, as undesired microorganism activity. Therefore, it is important to evaluate the biogenic amine profile of non-alcoholic beverages in order to monitor food quality and safety. Moreover, biogenic amines can be taken into account by industries in order to monitor production processes and products. This review article provides an overview on the biogenic amine profile of alcohol-free beverages (plant milk, nervine drinks, soft drinks, and fruit juices). Furthermore, the clinical and toxicological effects, the biogenic amines legislation, and biogenic amine synthesis have been evaluated in non-alcoholic beverages.

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Herbal beverages: Bioactive compounds and their role in disease risk reduction - A review

Cited by 173 publications

References 72 publications

Roots and Leaf Extracts of Dipsacus fullonum L. and Their Biological Activities

Roots and Leaf Extracts of Dipsacus fullonum L. and Their Biological Activities

Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics

Biogenic Amines in Alcohol-Free Beverages

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