Superfruits in China: Bioactive phytochemicals and their potential health benefits – A Review

Liu, Jinfang; Xu, Dan; Chen, Shuai; Yuan, Fang; Mao, Like; Gao, Yanxiang

doi:10.1002/fsn3.2614

Cited by 10 publications

(8 citation statements)

References 86 publications

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“…Previous studies have found that these physiologically active ingredients play a significant role in the healthy functions of soymilk and other soy foods, and can prevent a variety of chronic diseases, including cardiovascular diseases, insulin resistance, breast cancer, and immune dysregulation (3). In recent years, with the rise of plant-based foods (4)(5)(6), fermented soymilk has attracted extensive attention because of its nutritionally and physiologically active components changes and its consequent enhanced health effects during fermentation (7)(8)(9)(10). Fermented soymilk prepared using special Lactobacillus fermentum obtained from Xinjiang yak yogurt, Chongqing kimchi and Taiwan fermented cabbage, such as LP-HFY01, CQPC08, and TWK10, exhibited good free radical scavenging effect (11)(12)(13)(14).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant properties of fermented soymilk and its anti-inflammatory effect on DSS-induced colitis in mice

Sun

Zhao

et al. 2023

Front. Nutr.

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Lactic acid-fermented soymilk as a new plant-based food has aroused extensive attention because of its effects on nutrition and health. This study was conducted to delve into the antioxidative and anti-inflammatory activities of lactic acid-fermented soymilk. To elucidate the key factors that affect the antioxidant properties of fermented soymilk, the strains and preparation process were investigated. Findings show that the fermented soymilk prepared using hot-water blanching method (BT-80) demonstrated a better antioxidant activity than that using conventional method (CN-20). Besides, a huge difference was observed among the soymilks fermented with different strains. Among them, the YF-L903 fermented soymilk demonstrated the highest ABTS radical scavenging ability, which is about twofold of that of unfermented soymilk and 1.8-fold of that of L571 fermented soy milk. In vitro antioxidant experiments and the analysis of H2O2-induced oxidative damage model in Caco-2 cells showed that lactic acid-fermentation could improve the DPPH radical scavenging ability, ABTS radical scavenging ability, while reducing the content of reactive oxygen species (ROS) and malondialdehyde (MDA) in Caco-2 cells induced by H2O2, and increasing the content of superoxide dismutase (SOD). Consequently, cells are protected from the damage caused by active oxidation, and the repair ability of cells is enhanced. To identify the role of fermented soymilk in intestinal health, we investigate its preventive effect on dextran sodium sulfate-induced colitis mouse models. Results revealed that the fermented soymilk can significantly improve the health conditions of the mice, including alleviated of weight loss, relieved colonic injury, balanced the spleen-to-body weight ratio, reduced the disease index, and suppressed the inflammatory cytokines and oxidant indexes release. These results suggest that YF-L903 fermented soymilk is a promising natural antioxidant sources and anti-inflammatory agents for the food industry. We believe this work paves the way for elucidating the effect of lactic acid-fermented soymilk on intestinal health, and provides a reference for the preparation of fermented soymilk with higher nutritional and health value.

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Section: Introductionmentioning

confidence: 99%

Antioxidant properties of fermented soymilk and its anti-inflammatory effect on DSS-induced colitis in mice

Sun

Zhao

et al. 2023

Front. Nutr.

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“…Rosa roxburghii fruits have drawn much attention due to their high abundance of bioactive compounds, such as polyphenols, superoxide dismutase, polysaccharide, vitamin C, and vitamin E [ 16 ]. Water-soluble polysaccharide extract from Rosa roxburghii fruits has demonstrated the potential to be a hypoglycemic agent [ 12 ].…”

Section: Discussionmentioning

confidence: 99%

The Effect of Polyphenol Extract from Rosa Roxburghii Fruit on Plasma Metabolome and Gut Microbiota in Type 2 Diabetic Mice

Wang

Chen

Wang

et al. 2022

Foods

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Rosa roxburghii fruit is an underutilized functional food abundant in polyphenols. Polyphenols have been proved to have antidiabetic effects. This study investigates the effects of Rosa roxburghii fruit polyphenols extract (RPE) on plasma metabolites and gut microbiota composition in streptozotocin (STZ)- and high-fat diet- induced type 2 diabetes using metabolomics and 16S rRNA gene sequencing. The induced diabetic mice were fed with 400 mg/kg body weight RPE for 8 weeks. RPE demonstrated hypoglycemic, hypolipidemic, and anti-inflammatory effects. Colonic oxidative stress biomarkers were also lowered by RPE. Besides, RPE decreased plasma ceramides and tyrosine levels and increased carnitine and phosphatidylinositols levels, indicating improved insulin resistance, lipid metabolism, and immune response. Furthermore, RPE decreased abundances of Lachnospiraceae and Rikenellaceae and increased abundances of Erysipelotrichaceae and Faecalibaculum. Metabolic function prediction of the gut microbiota by PICRUSt demonstrated that RPE downregulated the phosphotransferase system. Taken together, these findings demonstrated that RPE has the potential to prevent type 2 diabetes by regulating the plasma metabolites and gut microbes.

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“…It is a highly valuable plant in terms of the content of varied substances of high nutritional value Kubczak et al, 2022). Parts of the plant such as seeds, fruits and leaves contain polyunsaturated fatty acids, organic acids, amino acids, flavonoids, catechins, proanthocyanidins, carotenoids, vitamins C, E, P, A, B group, phytosterols and tocopherols as well as mineral elements (potassium, phosphorus, calcium, magnesium, iron, zinc, manganese, copper, cadmium) (Liu et al, 2021;Ren et al, 2020;Sławińska et al, 2023a;Wang et al, 2022). Table 1 shows selected biologically active ingredients.…”

Section: Chemical Compositionmentioning

confidence: 99%

Sea buckthorn plant as a functional food ingredient, with antioxidant and anti-inflammatory properties

Kania-Dobrowolska,

Baraniak,

Siger

2023

Acta Sci Pol Technol Aliment

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Plants with valuable health properties, rich in a spectrum of compounds with various biological activities, have long been a focus of interest of researchers and the food industry. Undoubtedly, it is a great challenge for science to compose an innovative product with functional food status, managing to combine as many advantages of a particular plant preparation as possible to obtain a product that satisfies the requirements of a specific group of consumers. This article provides a brief overview of current information on the status of sea buckthorn plant (Hippophae rhamnoides L.) as a food ingredient, as well as its interesting biological activity. Sea buckthorn is a very valuable plant in terms of its content of various substances of high nutritional value, which recently makes the plant an area of growing scientific and industrial interest. This is due to its broad biological properties, extremely rich phytochemical composition and extensive pharmacological activity, especially antioxidant and anti-inflammatory activity. The above-mentioned advantages of sea buckthorn and its preparations make it a good candidate for a food ingredient that can be used in functional food products produced with the support of modern food industry technologies.

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Superfruits in China: Bioactive phytochemicals and their potential health benefits – A Review

Cited by 10 publications

References 86 publications

Antioxidant properties of fermented soymilk and its anti-inflammatory effect on DSS-induced colitis in mice

Antioxidant properties of fermented soymilk and its anti-inflammatory effect on DSS-induced colitis in mice

The Effect of Polyphenol Extract from Rosa Roxburghii Fruit on Plasma Metabolome and Gut Microbiota in Type 2 Diabetic Mice

Sea buckthorn plant as a functional food ingredient, with antioxidant and anti-inflammatory properties

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