Nutraceuticals as Potential Targets for the Development of a Functional Beverage for Improving Sleep Quality

Abstract

Functional beverages can be a valuable component of the human diet with the ability to not only provide essential hydration but to deliver important bioactive compounds that can contribute to chronic disease treatment and prevention. One area of the functional beverage market that has seen an increase in demand in recent years are beverages that promote relaxation and sleep. Sleep is an essential biological process, with optimal sleep being defined as one of adequate duration, quality and timing. It is regulated by a number of neurotransmitters which are, in turn, regulated by dietary intake of essential bioactive compounds. This narrative review aimed to evaluate the latest evidence of the sleep promoting properties of a selection of bioactive compounds (such as L-theanine and L-tryptophan) for the development of a functional beverage to improve sleep quality; and the effectiveness of traditional sleep promoting beverages (such as milk and chamomile). Overall, the bioactive compounds identified in this review, play essential roles in the synthesis and regulation of important neurotransmitters involved in the sleep-wake cycle. There is also significant potential for their inclusion in a number of functional beverages as the main ingredient on their own or in combination. Future studies should consider dosage; interactions with the beverage matrix, medications and other nutraceuticals; bioavailability during storage and following ingestion; as well as the sensory profile of the developed beverages, among others, when determining their effectiveness in a functional beverage to improve sleep quality.

Theanine in Tea: An Effective Scavenger of Single or Multiple Reactive Carbonyl Species at the Same Time

“…In 2014, the Chinese State Food Safety Commission approved theanine as a novel food and stipulated that the daily intake of theanine should not exceed 400 mg. Therefore, based on its health benefits, theanine has been widely applied in foods (such as bakery food, , mango sorbet, and beverages) and dietary supplements . Moreover, theanine inhibited AGE formation in the bovine serum albumin-MGO model system and in rats, but its mechanism remains unknown.…”

Gastrorepair potential of functional fermented orange beverage against ethanol-induced gastric ulcer in rats

“…In this investigation, we referred to the fermented orange as functional since socalled "functional beverages" provide important bioactive compounds for maintaining health and/ or contributing to the prevention and treatment of chronic diseases (BULMAN et al, 2021;CONG et al, 2020;GONÇALVES et al, 2022). The "functional properties'' can be characterized by high polyphenol content, antioxidant potential, probiotics, and other characteristics (BULMAN et al, 2021;CUVAS-LIMÓN et al, 2022;PINTO & VILELA, 2021), even alcoholic beverages such as wine and beer have already been identified as functional beverages (RADONJIĆ et al, 2020). FOB had already demonstrated good antioxidant capacity in different in vitro evaluations (MASCARIN et al, 2023) and now it has demonstrated this property in vivo, which confirmed that FOB is indeed a functional beverage.…”

Natural nutraceuticals, especially functional foods, their ma-jor bioactive components, formulation, and health benefits for disease prevention - An overview

“…Table 1 shows the major classes of functional foods, from the nutraceutical context, and their associated bioactive components/effects. The functional food classification would include beverages (Nutraceutical beverages) (Saeed et al, 2019;Dí az et al, 2020;Bulman et al, 2021), fermented foods (Islam et al, 2019;Vasilean et al, 2021;Yun et al, 2021), fruits (Ellis, 2021;Lim et al, 2021), herbs and spices (Ahmad et al, 2020;Pandey et al, 2022;Chopra et al, 2022), honey (Anfang et al, 2018;Grüter, 2020;Berenbaum and Calla, 2021;Martinez-Armenta et al, 2021), legumes (Barman et al, 2018;Carrera et al, 2021), nuts (Del Gobbo et al, 2015;ARS, 2019;Ros et al, 2021), seafood (fishes) (Te ´ lessy, 2019; Ashraf et al, 2020;Ellis, 2021), seeds (Kawakami et al, 2015;Khosravi-Boroujeni et al, 2017;Robertson, 2017;Suryapal et al, 2021), vegetables (Saiwal et al, 2019;Arya et al, 2019), as well as whole grains (Priebe and McMonagle, 2016;Kelly et al, 2017;Zabolotneva et al, 2022), which will be further discussed in this section. Further illustrating the abovementioned, some vegetables with their associated nutraceutical potentials are presented in Table 2, in terms of plant species, image display, common cultivars and parts commonly used.…”

“…A c c e p t e d M a n u s c r i p t Some common nutraceutical beverages include tea/coffee, enhanced/mineral water, plant milks, fortified fruit drinks/juices, smart drinks, ready-to-drink teas, performance/sports drinks, dairy beverages, etc. (Corbo et al, 2014;Dí az et al, 2020;Bulman et al, 2021). Some beverages produced from nuts, herbs (medicinal plants), grains, seeds, etc.…”