Managing hypertension: relevant biomarkers and combating bioactive compounds

Singharaj, Bryan; Pisarski, Kasia; Martirosyan, Danik

doi:10.31989/ffhd.v7i6.324

Cited by 6 publications

(4 citation statements)

References 62 publications

(119 reference statements)

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“…Experimental, clinical, and epidemiological studies have revealed that this status is involved in the development of NCDs such as arteriosclerosis, obesity, type 2 diabetes, inflammatory bowel disease, arthritis, neurological, liver, and renal disorders, and cancer [12]. Hypertension, defined as high blood pressure, is currently considered one of the major preventable risk factors linked to cardiovascular diseases [13].…”

Section: Introductionmentioning

confidence: 99%

In Silico and In Vitro Analysis of Multifunctionality of Animal Food-Derived Peptides

Amigo

Martínez-Maqueda

Hernández-Ledesma

2020

Foods

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Currently, the associations between oxidative stress, inflammation, hypertension, and metabolic disturbances and non-communicable diseases are very well known. Since these risk factors show a preventable character, the searching of food peptides acting against them has become a promising strategy for the design and development of new multifunctional foods or nutraceuticals. In the present study, an integrated approach combining an in silico study and in vitro assays was used to confirm the multifunctionality of milk and meat protein-derived peptides that were similar to or shared amino acids with previously described opioid peptides. By the in silico analysis, 15 of the 27 assayed peptides were found to exert two or more activities, with Angiotensin-converting enzyme (ACE) inhibitory, antioxidant, and opioid being the most commonly found. The in vitro study confirmed ACE-inhibitory and antioxidant activities in 15 and 26 of the 27 synthetic peptides, respectively. Four fragments, RYLGYLE, YLGYLE, YFYPEL, and YPWT, also demonstrated the ability to protect Caco-2 and macrophages RAW264.7 cells from the oxidative damage caused by chemicals. The multifunctionality of these peptides makes them promising agents against oxidative stress-associated diseases.

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Section: Introductionmentioning

confidence: 99%

In Silico and In Vitro Analysis of Multifunctionality of Animal Food-Derived Peptides

Amigo

Martínez-Maqueda

Hernández-Ledesma

2020

Foods

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“…These, like the previously mentioned clinical trial, were derived from dark chocolates. In the meta-analysis, it was noted that daily doses of 100 g dark chocolate were able to induce such effects [46]. This creates a plausible issue with the analysis of flavonoids, as the 35g discrepancy between each study leaves a large margin of error for ineffective use.…”

Section: Fiber Astaxanthin Omega-3'smentioning

confidence: 99%

Functional foods classification system: exemplifying through analysis of bioactive compounds

Martirosyan¹,

Ekblad

2022

FFS

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The classification of functional foods based on their usefulness in the management of diseases and bodily conditions is currently absent from modern academia. Benefits from a system classifying functional foods by the amount of scholarly research performed on functional foods could be useful in managing diseases, informing the public, and legitimizing functional food as a consistent method for well-being promotion. The purpose of this study is to exemplify a previously proposed 16-step system by which functional foods may be ranked according to which studies have been conducted, highlighting their abilities. Listings would include common chronic diseases affecting first-world individuals; diabetes, obesity, cancer, heart disease, and Alzheimer’s/dementia. The proposed system would implement an alphanumeric code of ‘A’, ‘B’, or ‘C’, depending on if foods have undergone epidemiological studies, clinical trials, and aftermarket research, only epidemiological and clinical studies, or have only been certified as a functional food. Current statistics discerning the prevalence of the listed chronic disease are utilized to contextualize the uniqueness of each bioactive compound and demonstrate the variance of effect by functional food products. Additionally, individual bioactive compounds are analyzed, denoting their efficacy in observable trials to better contextualize food function. From the proposed system, many prospective functional food products would not be eligible for classification by standards previously proposed in the 16-step plan. Taking into consideration current literature, the lack of standardized testing and optimal dosage leaves much to be desired in classifying functional food products. This study aims to exemplify a viable system by which functional foods can currently be analyzed and ranked based on empirical research studies. With suitable support from these studies, bioactive compounds and their subsequent food vehicles will be justly classified within an easy-to-recognize system. As the field of functional food grows, more factors to the analytical process may need to be applied, especially should the definition of functional foods categorize products in a way that aids the FDA’s system.Keywords: Functional Food, Functional Food Classification, Bioactive Compounds, Classification of Bioactive Compounds, Aftermarket research

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“…The efficacy of such processes is managed by observing the prevalence of biomarkers within the body. By manipulating biomarkers that have a sustained action on biological processes within the body, bioactive compounds can better demonstrate promotion of health through precise interactions [9]. The discernment of bioactive compound efficacy within given foods is the primary foundation by which FFs can be analyzed.…”

Section: Introductionmentioning

confidence: 99%

“…Biomarkers, are indicative of certain conditions and specific to affiliated diseases. As observed in managing hypertension, four unique biomarkers were observed and manipulated to induce change [9]. Without the observance of such markers, the viability of bioactive compounds cannot be justified as their implications cannot be quantified.…”

Section: Introductionmentioning

confidence: 99%

Classification and regulation of functional food proposed by the Functional Food Center

Martirosyan¹,

Lampert²,

Ekblad³

2022

FFS

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There has yet to be a consensus on the definition of functional foods (FF), and accordingly many institutions lack a comprehensive process for its classification. The Functional Food Center (FFC) has previously proposed a multi-step process for the development of functional food products and ways by which to bring them to market without means to classify established items. This article is advancing the previously proposed methodology with the addition of new steps. The newest steps focus on themes of transparency by the publishing of peer-reviewed articles for the functional food product as mandatory for accreditation. In doing so, this will provide greater access to information for the functional food market, as well as, acceptance and trustworthiness of functional claims. Additionally, the Functional Food Center has created a new system for categorizing functional foods. The new categorization system uses improved research on epidemiological and after market studies, and evaluates the quality of evidence for the functional food product (FFP) as A, B, or C. A classification of A denotes the completion of aftermarket research, epidemiological studies, and certification of functional food status. Classification B denotes completion of epidemiological studies and certification of functional food status. Lastly, C indicates that the product has only been certified as functional. The Functional Food Center’s definition of functional foods, steps on how to create functional foods, and proposed categorization will help to describe our proposed regulation of FFP. KEYWORDS: Functional Food Classification, Functional Food Regulation, Functional Food Products, Categorization Grades of Functional Food, How to Create Functional Food, Bioactive Compounds, Functional Food Definition

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Managing hypertension: relevant biomarkers and combating bioactive compounds

Cited by 6 publications

References 62 publications

In Silico and In Vitro Analysis of Multifunctionality of Animal Food-Derived Peptides

In Silico and In Vitro Analysis of Multifunctionality of Animal Food-Derived Peptides

Functional foods classification system: exemplifying through analysis of bioactive compounds

Classification and regulation of functional food proposed by the Functional Food Center

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