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Insights on the Health Benefits and Functional Potential of Food Bioactive Compounds

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: 30 November 2024 | Viewed by 16678

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Dr. Diego Morales

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Departmental Section of Galenic Pharmacy and Food Technology, Veterinary Faculty, Complutense University of Madrid, 28040 Madrid, Spain
Interests: bioactive compounds; supercritical fluids; bioactivities; HPLC; food; volatile component
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Special Issue Information

Dear Colleagues,

Interest in research on ‘functional food’ has increased in recent decades due to the increase in chronic diseases and the social awareness of the strong correlation between diet and health. In order to contribute to reducing the risk of these conditions and to alleviate some signs and symptoms, a plethora of food and natural matrices have been investigated to develop novel alternatives. In this context, green and advanced extraction technologies are usually utilized to obtain enriched fractions or isolated bioactive compounds, as well as specific methodologies to characterize the extracts and to determine their biological activities in vitro and in vivo. Among the tested properties, some of the most widely studied ones must be highlighted: antioxidant, anti-inflammatory, anti-proliferative, hypolipidemic, hypocholesterolemic, hypoglycemic, antihypertensive, antimicrobial, prebiotic, etc.

The aim of this Special Issue is to investigate the latest findings and insights related to the health benefits and functional potential of food bioactive compounds, including extraction technologies, characterization of sources and extracts, and bioactivity testing through in vitro, animal and clinical trials. Furthermore, future challenges and perspectives must also be addressed.

Dr. Diego Morales
Guest Editor

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Keywords

bioactive compounds
antioxidant
anti-inflammatory
hypocholesterolemia
antiproliferation
antihypertension
prebiotic
antidiabetic
functional food
microbiota

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Published Papers (9 papers)

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Research

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23 pages, 2586 KiB

Open AccessArticle

Boosting Synergistic Antioxidant and Anti-Inflammatory Properties Blending Cereal-Based Nutraceuticals Produced Using Sprouting and Hydrolysis Tools

by Iván Jesús Jiménez-Pulido, Ana Belén Martín-Diana, Irene Tomé-Sánchez, Daniel de Luis, Cristina Martínez-Villaluenga and Daniel Rico

Foods 2024, 13(12), 1868; https://doi.org/10.3390/foods13121868 - 14 Jun 2024

Cited by 3 | Viewed by 995

Abstract

Nutraceuticals obtained from sprouted wheat and oat grains and processing by-products (bran and hull, respectively) naturally containing antioxidant and anti-inflammatory compounds were evaluated. The objective of this study was the development of a cereal-based nutraceutical formula combining extracts from sprouts and by-products and the exploration for potential synergetic effects in their bioactive properties. The antioxidant and anti-inflammatory capacities, glycemic index, phytic acid, and β-glucan of individual wheat bran hydrolysate (EH-WB), sprouted wheat (SW), oat hull hydrolysate (EH-OH), sprouted oat (SO), and combined ingredients (CI 1, CI 2, and CI3) were used to tailor an optimal nutraceutical formula. The three blend ingredients (CI 1, CI2, and CI3) were formulated at different ratios (EH-WB:SW:EH-OH:SO; 1:1:1:1, 2:1:2:1, and 1:2:1:2, w:w:w:w, respectively). The resulting mixtures showed total phenol (TPs) content ranging from 412.93 to 2556.66 µmol GAE 100 g⁻¹ and antioxidant capacity values from 808.14 to 22,152.54 µmol TE 100 g⁻¹ (ORAC) and 1914.05 to 7261.32 µmol TE 100 g⁻¹ (ABTS^•+), with Fe³⁺ reducing ability from 734. 02 to 8674.51 mmol reduced Fe 100 g⁻¹ (FRAP) for the individual ingredients produced from EH-WB and EH-OH, where high antioxidant activity was observed. However, the anti-inflammatory results exhibited an interesting behavior, with a potentially synergistic effect of the individual ingredients. This effect was observed in CI2 and CI3, resulting in a higher ability to inhibit IL-6 and TNF-α than expected based on the anti-inflammatory values of their individual ingredients. Similar to the antioxidant properties, oat-based ingredients significantly contributed more to the anti-inflammatory properties of the overall mixture. This contribution is likely associated with the β-glucans and avenanthramides present in oats. To ensure the bioaccessibility of these ingredients, further studies including simulated digestion protocols would be necessary. The ingredient formulated with a 2:1 hydrolysate-to-sprout ratio was the most effective combination, reaching higher biological characteristics. Full article

(This article belongs to the Special Issue Insights on the Health Benefits and Functional Potential of Food Bioactive Compounds)

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18 pages, 4071 KiB

Open AccessArticle

Procyanidin B1 and Coumaric Acid from Highland Barley Alleviated High-Fat-Diet-Induced Hyperlipidemia by Regulating PPARα-Mediated Hepatic Lipid Metabolism and Gut Microbiota in Diabetic C57BL/6J Mice

by Zehua Liu, Jianshen Liu, Ruoxin Tang, Zhaowan Zhang and Shuangqi Tian

Foods 2024, 13(12), 1843; https://doi.org/10.3390/foods13121843 - 12 Jun 2024

Cited by 1 | Viewed by 1064

Abstract

A whole-grain highland barley (WHB) diet has been recognized to exhibit the potential for alleviating hyperlipidemia, which is mainly characterized by lipids accumulation in the serum and liver. Previously, procyanidin B1 (PB) and coumaric acid (CA) from WHB were found to alleviate serum lipid accumulation in impaired glucose tolerance mice, while the effect on modulating the hepatic lipid metabolism remains unknown. In this study, the results showed the supplementation of PB and CA activated the expression of peroxisome proliferator-activated receptor α (PPARα) and the target genes of cholesterol 7-α hydroxylase (CYP7A1) and carnitine palmitoyl transferase I (Cpt1) in the liver cells of high-fat-diet (HFD)-induced diabetic C57BL/6J mice, resulting in decreases in the serum total cholesterol (TC), triglyceride (TG), and low-density lipoprotein (LDL-C) contents, and an increase in the high-density lipoprotein (HDL-C) content. High-throughput sequencing of 16S rRNA indicated that supplementation with PB and CA ameliorated the gut microbiota dysbiosis, which was associated with a reduction in the relative abundance of Ruminococcaceae and an increase in the relative abundance of Lactobacillus, Desulfovibrio, and Akkermansia. Spearman’s correlation analysis revealed that these genera were closely related to obesity-related indices. In summary, the activation of PPARα expression by PB and CA from WHB was important for the alleviation of hyperlipidemia and the structural adjustment of the gut microbiota. Full article

(This article belongs to the Special Issue Insights on the Health Benefits and Functional Potential of Food Bioactive Compounds)

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16 pages, 1263 KiB

Open AccessArticle

Combination of Fenugreek and Quinoa Husk as Sources of Steroidal and Triterpenoid Saponins: Bioactivity of Their Co-Extracts and Hydrolysates

by Emma Cantero-Bahillo, Joaquín Navarro del Hierro, María de las Nieves Siles-Sánchez, Laura Jaime, Susana Santoyo and Diana Martin

Foods 2024, 13(4), 562; https://doi.org/10.3390/foods13040562 - 12 Feb 2024

Cited by 1 | Viewed by 1406

Abstract

Saponins, both steroidal and triterpenoid, exhibit distinct bioactivities. However, they are not commonly found together in natural sources; instead, sources tend to be rich in one type or another and mainly in the form of saponins rather than the sapogenin aglycones. Developing co-extracts containing both saponin or sapogenin types would be a strategy to harness their respective bioactivities, yielding multibioactive extracts. Therefore, this study evaluates the bioactivity (hypolipidemic, antioxidant, and anti-inflammatory activities) of co-extracts from fenugreek seeds (steroidal-rich saponins) and quinoa husk (triterpenoid-rich saponins), co-extracted at varying proportions, alongside their respective sapogenin-rich hydrolysates. Pancreatic lipase inhibition increased with fenugreek content in co-extracts, especially in sapogenin-rich variants. The latter substantially interfered with cholesterol bioaccessibility (90% vs. 15% in sapogenin-rich extracts). Saponin-rich co-extracts exhibited reduced cytokine release with increased fenugreek content, while sapogenin-rich counterparts showed greater reductions with higher quinoa husk content. Limited cellular antioxidant activities were observed in all extracts, with improved post-hydrolysis bioactivity. Therefore, simultaneous co-extraction of steroidal and triterpenoid sources, such as fenugreek and quinoa husk, as well as their subsequent hydrolysis, are innovative strategies for obtaining multibioactive natural extracts. Full article

(This article belongs to the Special Issue Insights on the Health Benefits and Functional Potential of Food Bioactive Compounds)

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14 pages, 3976 KiB

Open AccessArticle

Glycated Casein by TGase-Type Exerts Protection Potential against DSS-Induced Colitis via Inhibiting TLR4/NF-κB Signaling Pathways in C57BL/6J Mice

by Hui Chu, Weiling Liu, Cong Zhao, Tong Yin, Jia Shi and Wei Zhang

Foods 2023, 12(18), 3431; https://doi.org/10.3390/foods12183431 - 14 Sep 2023

Viewed by 1294

Abstract

Glycation by transglutaminase (TGase)-type could effectively improve the structure and functional properties of proteins. However, the influence on intestinal inflammation or the underlying mechanisms has not been investigated. The goal of this research was to compare the bioactivities between glycated casein generated from the TGase-catalyzed reaction and oligochitosan as well as casein using a mouse model of dextran sulfate sodium (DSS)-induced intestinal inflammation to examine the protective effects and the underlying mechanism of glycated casein on intestinal inflammation. Eight groups of C57BL/6 mice were randomly assigned in this study: Control group: standard diet for 35 days; Model group: standard diet for 28 days and then colitis induction; Pretreated groups: different levels (200, 400, 800 mg/kg BW) of casein or glycated casein for 28 days before colitis induction. The mice were drinking water containing a 3% DSS solution for seven days of mice to cause colitis. The results indicated that glycated casein and casein at 200–800 mg/kg BW all relieved DSS-induced weight loss, reduced disease activity index (DAI) score, alleviated colon length shortening, weakened the destruction of colonic mucosal structure, decreased serum LPS, and MPO, IL-1β, IL-6 and TNF-α levels in serum and colon, as well as regulated the expression of proteins involved in the TLR4/NF-κB signaling pathway in a concentration-dependent manner. Glycated caseinate showed a better protective effect against DSS-induced colitis than casein, highlighting that the TGase-type glycation of proteins as a potential functional food ingredient might be a helpful method for gut health. Full article

(This article belongs to the Special Issue Insights on the Health Benefits and Functional Potential of Food Bioactive Compounds)

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14 pages, 1553 KiB

Open AccessArticle

Pressurized Liquid (PLE) Truffle Extracts Have Inhibitory Activity on Key Enzymes Related to Type 2 Diabetes (α-Glucosidase and α-Amylase)

by Eva Tejedor-Calvo, Diego Morales, Laura Morillo, Laura Vega, Mercedes Caro, Fhernanda Ribeiro Smiderle, Marcello Iacomini, Pedro Marco and Cristina Soler-Rivas

Foods 2023, 12(14), 2724; https://doi.org/10.3390/foods12142724 - 17 Jul 2023

Cited by 2 | Viewed by 1502

Abstract

An optimized PLE method was applied to several truffle species using three different solvent mixtures to obtain bioactive enriched fractions. The pressurized water extracts contained mainly (1 → 3),(1 → 6)-β-D-glucans, chitins, and heteropolymers with galactose and mannose in their structures. The ethanol extracts included fatty acids and fungal sterols and others such as brassicasterol and stigmasterol, depending on the species. They also showed a different fatty acid lipid profile depending on the solvent utilized and species considered. Ethanol:water extracts showed interesting lipids and many phenolic compounds; however, no synergic extraction of compounds was noticed. Some of the truffle extracts were able to inhibit enzymes related to type 2 diabetes; pressurized water extracts mainly inhibited the α-amylase enzyme, while ethanolic extracts were more able to inhibit α-glucosidase. Tuber brumale var. moschatum and T. aestivum var. uncinatum extracts showed an IC₅₀ of 29.22 mg/mL towards α-amylase and 7.93 mg/mL towards α-glucosidase. Thus, use of the PLE method allows o bioactive enriched fractions to be obtained from truffles with antidiabetic properties. Full article

(This article belongs to the Special Issue Insights on the Health Benefits and Functional Potential of Food Bioactive Compounds)

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18 pages, 4711 KiB

Open AccessArticle

Glycomacropeptide Protects against Inflammation and Oxidative Stress, and Promotes Wound Healing in an Atopic Dermatitis Model of Human Keratinocytes

by Pamela Gallegos-Alcalá, Mariela Jiménez, Daniel Cervantes-García, Laura Elena Córdova-Dávalos, Irma Gonzalez-Curiel and Eva Salinas

Foods 2023, 12(10), 1932; https://doi.org/10.3390/foods12101932 - 9 May 2023

Cited by 2 | Viewed by 2777

Abstract

Keratinocytes are actively implicated in the physiopathology of atopic dermatitis (AD), a skin allergy condition widely distributed worldwide. Glycomacropeptide (GMP) is a milk-derived bioactive peptide generated during cheese making processes or gastric digestion. It has antiallergic and skin barrier restoring properties when it is orally administered in experimental AD. This study aimed to evaluate the effect of GMP on the inflammatory, oxidative, proliferative, and migratory responses of HaCaT keratinocytes in an in vitro AD model. GMP protected keratinocytes from death and apoptosis in a dose dependent manner. GMP at 6.3 and 25 mg/mL, respectively, reduced nitric oxide by 50% and 83.2% as well as lipid hydroperoxides by 27.5% and 45.18% in activated HaCaT cells. The gene expression of TSLP, IL33, TARC, MDC, and NGF was significantly downregulated comparably to control by GMP treatment in activated keratinocytes, while that of cGRP was enhanced. Finally, in an AD microenvironment, GMP at 25 mg/mL stimulated HaCaT cell proliferation, while concentrations of 0.01 and 0.1 mg/mL promoted the HaCaT cell migration. Therefore, we demonstrate that GMP has anti-inflammatory and antioxidative properties and stimulates wound closure on an AD model of keratinocytes, which could support its reported bioactivity in vivo. Full article

(This article belongs to the Special Issue Insights on the Health Benefits and Functional Potential of Food Bioactive Compounds)

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14 pages, 3648 KiB

Open AccessArticle

Feeding Aquilaria sinensis Leaves Modulates Lipid Metabolism and Improves the Meat Quality of Goats

by Li Min, Gang Wang, Xiong Tong, Huaigu Yang, Hao Sun, Zhifei Zhang, Bin Xu, Dagang Li, Sheng Zhang and Guanghong Li

Foods 2023, 12(3), 560; https://doi.org/10.3390/foods12030560 - 27 Jan 2023

Cited by 3 | Viewed by 1982

Abstract

Aquilaria (A.) sinensis is a medicinal plant widely grown in tropical South China. Given the abundant pruning waste of its leaves, the use of A. sinensis leaves is valuable. In this study, goats were fed a diet containing 20% A. sinensis leaves. Compared with the basal diet, feeding A. sinensis leaves to goats did not affect growth performance but considerably reduced the feeding cost. Strikingly, feeding A. sinensis leaves resulted in a significant decrease in the blood cholesterol levels (2.11 vs. 1.49 mmol/L, p = 0.01) along with a significant increase in the high-density lipoprotein levels (1.42 vs. 1.82 mmol/L, p = 0.01). There was also a tendency to lower the content of low-density lipoprotein levels in goats (0.78 vs. 0.45 mmol/L, p = 0.09). Furthermore, metabolomics analysis demonstrated that the reduction in cholesterol levels occurred in both the serum (0.387-fold change) and muscle (0.382-fold change) of goats during A. sinensis leaf feeding. The metabolic responses to feeding A. sinensis leaves suggest that the activation of lipolysis metabolism might happen in goats. These observed changes would be conducive to improving animal health and meat quality, ultimately benefiting human health. Full article

(This article belongs to the Special Issue Insights on the Health Benefits and Functional Potential of Food Bioactive Compounds)

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Review

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27 pages, 720 KiB

Open AccessReview

Targeting Cancer Hallmarks Using Selected Food Bioactive Compounds: Potentials for Preventive and Therapeutic Strategies

by Wamidh H. Talib, Ilia Abed, Daniah Raad, Raghad K. Alomari, Ayah Jamal, Rand Jabbar, Eman Omar Amin Alhasan, Heba K. Alshaeri, Moudi M. Alasmari and Douglas Law

Foods 2024, 13(17), 2687; https://doi.org/10.3390/foods13172687 - 26 Aug 2024

Viewed by 1534

Abstract

Cancer continues to be a prominent issue in healthcare systems, resulting in approximately 9.9 million fatalities in 2020. It is the second most common cause of death after cardiovascular diseases. Although there are difficulties in treating cancer at both the genetic and phenotypic levels, many cancer patients seek supplementary and alternative medicines to cope with their illness, relieve symptoms, and reduce the side effects of cytotoxic drug therapy. Consequently, there is an increasing emphasis on studying natural products that have the potential to prevent or treat cancer. Cancer cells depend on multiple hallmarks to secure survival. These hallmarks include sustained proliferation, apoptosis inactivation, stimulation of angiogenesis, immune evasion, and altered metabolism. Several natural products from food were reported to target multiple cancer hallmarks and can be used as adjuvant interventions to augment conventional therapies. This review summarizes the main active ingredients in food that have anticancer activities with a comprehensive discussion of the mechanisms of action. Thymoquinone, allicin, resveratrol, parthenolide, Epigallocatechin gallate, and piperine are promising anticancer bioactive ingredients in food. Natural products discussed in this review provide a solid ground for researchers to provide effective anticancer functional food. Full article

(This article belongs to the Special Issue Insights on the Health Benefits and Functional Potential of Food Bioactive Compounds)

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18 pages, 358 KiB

Open AccessReview

Use of Strawberry Tree (Arbutus unedo) as a Source of Functional Fractions with Biological Activities

by Diego Morales

Foods 2022, 11(23), 3838; https://doi.org/10.3390/foods11233838 - 28 Nov 2022

Cited by 16 | Viewed by 2911

Abstract

Arbutus unedo, commonly named ‘strawberry tree’ (ST), is a Mediterranean native plant that represents a relevant source of biologically active fractions and compounds. ST fruits, traditionally used with culinary and medicinal purposes, along with other components (leaves, roots, honeys, etc.), have been subjected to varied extraction procedures to obtain enriched and bioactive products. This work reviewed the scientific literature, searching for studies that evaluated the potential health implications of ST fractions and attending to the tested biological activities (antioxidant, antiproliferative, hypoglycemic, immune-modulatory, antihypertensive, antimicrobial, etc.), the part of the tree, the experimental model, the specific bioactive compounds and the selected extraction protocol. Furthermore, the strengths and weaknesses of the current state of the published evidence were critically analysed. Although in vitro results demonstrated the potential of ST fractions, further research is encouraged in order to obtain in vivo evidence (animal and clinical studies), assess additional activities (hypocholesterolemic, microbiome-modulatory), maximize the use of advanced extraction technologies, purify and isolate specific bioactive compounds and broaden the analysis investigating phenolic and non-phenolic molecules and their bioavailability. Full article

(This article belongs to the Special Issue Insights on the Health Benefits and Functional Potential of Food Bioactive Compounds)

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