Molecules,
Journal Year:
2023,
Volume and Issue:
29(1), P. 77 - 77
Published: Dec. 22, 2023
Bell
peppers
(Capsicum
annuum
L.)
in
various
stages
of
maturity
are
widely
used
the
diets
individuals
and
food
industry;
they
consumed
both
fresh
after
thermal
processing.
However,
every
type
processing
impacts
overall
textural
bioactive
characteristics
this
plant-based
food.
In
order
to
quantify
changes
substances
color-structural
that
occur
during
selected
heat
treatments
(contact
grilling,
roasting,
roasting
combined
with
microwaving,
steam
cooking)
bell
at
three
(green,
yellow,
red),
analyses
antioxidant
activity,
reducing
sugar
content,
polyphenolic
compound
properties,
color
coordinates
L*a*b*
system
were
carried
out.
Some
processes
used,
such
as
contact
grilling
(15.43
mg
GAE/g
d.b.)
microwaving
(15.24
d.b.),
proved
be
beneficial
total
polyphenol
content
green
(2.75
increased.
The
(3.49
TE/g
steaming
(6.45
methods
decreased
activity
yellow
(14.29
d.b.).
Meanwhile,
(0.88
Glc/g
contact-grilling
(2.19
simultaneous
(0.66
(1.30
significantly
reduced
sugars
red
(4.41
studies
preserve
properties
peppers,
it
is
necessary
consider
use
appropriately
treatments,
depending
on
different
maturity.
proper
selection
adequate
treatment
can
not
only
increase
digestibility,
but
also
improve
bioavailability
from
raw
material.
Molecules,
Journal Year:
2025,
Volume and Issue:
30(3), P. 433 - 433
Published: Jan. 21, 2025
In
recent
decades,
there
has
been
growing
interest
in
the
fortification
of
food
products
with
antioxidants
and
phenolics
derived
from
plant
by-products.
The
present
study
focused
on
production
a
plant-based
beverage
enriched
hazelnut
cuticle
extract
to
characterize
its
antioxidant
content,
phenolic
profile,
organoleptic
characteristics.
Liquid
chromatography-mass
spectrometry
(LC-MS)
enabled
identification
key
polyphenols
cuticles,
including
catechin,
epicatechin,
quercetin
derivatives,
guiding
selection
biocompatible
Natural
Deep
Eutectic
Solvent
(NADES)
composed
choline
chloride
lactic
acid
for
efficient
extraction.
obtained
phytochemical
profile
revealed
high
concentration
bioactive
compounds,
Total
Phenolic
Content
160.88
±
14.27
mg
GAE/g
Antioxidant
Power
measured
by
DPPH
5848.2
11.3
μmol
TE/g.
bioaccessibility
fortified
hazelnut-based
was
determined
after
vitro
digestion,
reaching
value
89.7%,
indicating
excellent
release
stability
during
digestion.
Organoleptic
evaluation
sensory
acceptability,
aftertaste
scoring
3.61
0.4
respect
3.94
1.3
result
reference
milk,
5-point
scale.
conclusion,
this
demonstrates
potential
sustainable
valorization
through
their
incorporation
as
NADES
extracts
providing
an
innovative
solution
reduce
waste
while
catering
consumer
demand
nutritionally
eco-friendly
products.
Foods,
Journal Year:
2025,
Volume and Issue:
14(7), P. 1114 - 1114
Published: March 24, 2025
Phenolic
compounds
in
cereals,
known
for
their
biological
activities,
are
primarily
found
a
bound
state
within
the
bran.
Their
changes
during
digestion
linked
to
physiological
activities.
In
this
study,
dynamic
and
fermentation
characteristics
of
barley
phenolics
(BBPs)
were
investigated
through
an
vitro
rat
gastrointestinal
colonic
fermentation.
UPLC-HRMS
revealed
that
release
rate
BBPs
was
significantly
higher
than
gastric
(0.13%)
intestinal
(0.43%),
reaching
5.02%.
After
48
h
fermentation,
gallic
acid
ferulic
accounted
35.05%
27.84%
total
released
phenolic
acids,
respectively.
Confocal
microscopy
confirmed
predominantly
colon.
Additionally,
increased
content
acetate
compared
control
samples,
correlating
with
decrease
pH
value.
16S
rRNA
sequencing
further
modulatory
effects
on
microbiota
structure:
enhanced
Chao1
Shannon
indices
microbiota.
Notably,
inhibited
growth
potentially
harmful
bacteria
such
as
Proteobacteria
Enterobacteriaceae
while
promoting
proliferation
beneficial
Akkermansia
Bifidobacteriaceae,
thereby
modulating
structure
gut
microbial
community.
These
findings
suggested
may
promote
health
prebiotic
activity
ABSTRACT
Polyphenols
are
secondary
metabolites
derived
from
plant
metabolism
and
possess
diverse
bioactivities
health‐promoting
functions.
They
extensively
utilized
in
the
food,
pharmaceutical
cosmetic
industries,
more.
Recently,
with
increasing
focus
on
healthy
diets,
grain
polyphenols
have
been
subject
of
extensive
research.
This
review
provides
a
comprehensive
discussion
biological
functions
polyphenols,
which
can
be
accomplished
through
modulation
enzyme
activities,
signaling
pathways,
metabolic
influence
membrane
structure.
With
regard
to
polyphenol
extraction,
highlights
novel
efficient
extraction
techniques.
Additionally,
it
explores
enrichment
microbial
action
metabolism.
Finally,
offers
summary
current
status
future
development
potential
food
non‐food
fields
application.
theoretical
basis
for
research
reference
point
their
industrialization.
Inflammation
is
an
important
biological
response
to
any
tissue
injury.
The
immune
system
responds
stimulus,
such
as
irritation,
damage,
or
infection,
by
releasing
pro-inflammatory
cytokines.
Overproduction
of
cytokines,
including
TNF-α
and
IL-1b,
can
lead
several
diseases
eg.,,
cardiovascular
diseases,
joint
disorders,
cancer,
allergies.
Emerging
science
suggests
that
whole
grains
may
lower
the
markers
inflammation.
Whole
are
a
significant
source
dietary
fibres
phenolic
acids
have
inverse
association
with
risk
composition
very
distinct
over
different
grains.
(cereals
pseudo-cereals)
rich
in
both
e.g.,
arabinoxylan,
β-glucan
hydroxycinnamic
acids,
hydroxybenzoic
which
predominantly
present
bran
layer.
Although
mechanisms
underlying
widely
reported
between
consumption
not
fully
understood.
modulatory
effects
on
inflammation
also
likely
be
influenced
mechanisms,
effect
while
some
these
direct,
others
involve
gut
microbiota,
transform
bioactive
substances
into
more
useful
metabolites
moderate
inflammatory
signaling
pathway.
Thus,
aim
this
review
two
folded:
first
discuss
types
commonly
found
cereals
pseudo-cereals,
their
health
benefits
observed
animal
human
studies.
Second,
we
existing
literature
linkage
subclinical
inflammation,
role
fibres,
microbiota
anti-inflammatory
activity
intake.
Altogether,
scientific
data
ant-inflammatory
properties
encouraging,
further
researches
needed
cover
gap
emerging
sciences
Functional Food Science - Online ISSN 2767-3146,
Journal Year:
2024,
Volume and Issue:
4(3), P. 96 - 118
Published: March 25, 2024
Mammalian
gastrointestinal
tract
is
inhabited
by
trillions
of
symbiotic
microbiotas
representing
viruses,
bacteria,
archaea
and
eukaryotes
including
yeasts,
fungi
protozoa.
Compared
to
humans,
the
herbivores
harbor
a
complex
metabolically
efficient
microbes
which
not
only
detoxify
inadvertently
consumed
anti-nutritional
phytochemicals,
but
also
convert
ingested
tannin-polyphenols,
saponins,
phytoestrogens
alkaloids
into
metabolites
are
more
available
bioactive
than
their
precursors.
Some
toxicants
eliminate
them
from
body.
The
resulting
display
range
nutritional
therapeutic
benefits
besides
direct
impact
on
enhancing
diversity
functioning
gut
microbiome.
Metabolically
active
microbiota
generated
might
be
futuristic
alternative
biotherapeutics
develop
nutraceuticals
plant-based
health
formulations
primarily
for
‘metabotype
0’
individuals.
Further
insights
novel
microbial
species,
modes
biotransformation
phytochemicals
botanicals
will
pave
way
non-antibiotic
interventions
avert
infections
boost
human
veterinary
health.
Keywords:
Gut
microbiome;
Phytochemicals;
Biotransformation;
Biotherapeutics
Highlights:
dietary
prevent
host
against
chronic
diseases
infections.
Little
known
about
metabolism
action
GI
herbal
supplements.
having
anti-inflammatory,
anti-oxidative
anti-carcinogenic
properties
therapeutics.
