Nutritional and Phytochemical Composition and Associated Health Benefits of Oat (Avena sativa) Grains and Oat-Based Fermented Food Products

The Scientific World JOURNAL, Год журнала: 2023, Номер 2023, С. 1 - 16

Опубликована: Июль 17, 2023

Oats (Avena sativa L.) are a popular functional cereal grain due to their numerous health benefits. This review article summarized the information on chemical composition and phytonutrients of oats grown in different countries. It also reviewed recently developed fermented oat products highlight potential for human health. have an interesting nutritional profile that includes high-quality protein, unsaturated fats, soluble fiber, polyphenolic compounds, micronutrients. Oat has unique protein composition, with globulins serving as primary storage contrast other cereals, where prolamins main proteins. highest fat content any cereal, low saturated fatty acids high essential acid content, which can help reduce risk cardiovascular diseases. good source dietary particularly β-glucan, outstanding properties is extremely important nutrition. β-Glucan been shown lower blood cholesterol glucose absorption intestine, thereby preventing diseases such injury, dyslipidemia, hypertension, inflammatory state, type 2 diabetes. contain concentration antioxidant compounds. Avenanthramides, oats, powerful antioxidants antioxidative activity humans. Recognizing benefits oat-based food gaining popularity foods probiotic potential.

Язык: Английский

---

Interaction between Dietary Fibre and Bioactive Compounds in Plant By-Products: Impact on Bioaccessibility and Bioavailability

Antioxidants, Год журнала: 2023, Номер 12(4), С. 976 - 976

Опубликована: Апрель 21, 2023

In Europe, around 31 million tonnes of food by-products are generated during primary production and trade. The management these may cause a negative impact, both at the economic environmental levels, for industry society. this regard, taking into consideration that retain dietary fibre compositions bioactive compounds starting materials, plant agro-industries have an interest in advantage them, from nutritional point view. Therefore, review evaluates role as well potential interactions components their implications health, since associated with reach colon, where they can be metabolised postbiotic compounds, providing important health benefits (prebiotic, antioxidant, anti-inflammatory, etc.). Consequently, aspect, on which there few studies, is very relevant must considered revaluation to obtain new ingredients processing improved technological properties.

Язык: Английский

---

Bioactive compounds in potato peels, extraction methods, and their applications in the food industry: a review

CyTA - Journal of Food, Год журнала: 2023, Номер 21(1), С. 418 - 432

Опубликована: Май 17, 2023

The potato is a tuber with high global demand and importance in the human diet. It used by food industries to manufacture processed products (French fries, chips, purees), consequently, significant quantities of peel are generated as by-product. Potato peels rich compounds like anthocyanins, glycoalkaloids, phenolic compounds, flavonoids. These bioactive associated good health because they protect body's cells from oxidative processes have antioxidant, anti-inflammatory, antitumor, anticancer properties. Hence, new methods recover these their application matrices being explored. This review aims raise awareness value source different need them. highlights most recent research on use this by-product foods add final composition or improve technological nutritional

Язык: Английский

---

Dietary fiber and polyphenols from whole grains: effects on the gut and health improvements

Food & Function, Год журнала: 2024, Номер 15(9), С. 4682 - 4702

Опубликована: Янв. 1, 2024

Cereals are the main source of energy in human diet. Compared to refined grains, whole grains retain more beneficial components, including dietary fiber, polyphenols, proteins, vitamins, and minerals. Dietary fiber bound polyphenols (biounavailable) cereals important active substances that can be metabolized by gut microorganisms affect intestinal environment. There is a close relationship between microbiota structures various disease phenotypes, although consistency this link affected many factors, specific mechanisms still unclear. Remodeling unfavorable widely recognized as an way target improve diseases. This paper mainly reviews interaction cereal-derived also summarizes changes possible molecular related glycolipid metabolism. The exploration single ingredients their synergistic health will contribute better understanding benefits grains. It further help promote healthier grain foods cultivating new varieties with potential optimizing processing methods.

Язык: Английский

---

Intestinal Barrier Impairment, Preservation, and Repair: An Update

Nutrients, Год журнала: 2024, Номер 16(20), С. 3494 - 3494

Опубликована: Окт. 15, 2024

Our objective was to review published studies of the intestinal barrier and permeability, deleterious effects dietary components (particularly fat), impact altered permeability in disease models human diseases, role microbiome epigenomics control function, opportunities restore normal function with interventions products microbiota.

Язык: Английский

---

Functional Foods: Components, health benefits, challenges, and major projects

Опубликована: Июнь 9, 2021

Certain food components play a vital part in the benefit of our health and wellness. These foods, also known as “Functional Foods,” help reducing or minimizing risk certain diseases other conditions apart from providing fundamental nutrition. foods include fortified beverages, some nutritional supplements, fruits, vegetables, whole grams etc. Many traditional with functional characteristics have been discovered, examined, developed into beneficial new foods. By knowing which is capable specific benefits, individuals can choose drink to improve their

Язык: Английский

---

Adzuki bean (Vigna angularis): Chemical compositions, physicochemical properties, health benefits, and food applications

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2022, Номер 21(3), С. 2335 - 2362

Опубликована: Апрель 1, 2022

Abstract Adzuki bean ( Vigna angularis ), also called red bean, is a legume of Fabaceae (Leguminosae) family. This crop native to East Asia and commercially available in other parts the world. It becoming research focus owing its distinct nutritional properties (e.g., abundant polyphenols). The diverse health benefits multiple utilization this pulse are associated with unique composition. However, there paucity reviews focusing on potent applications adzuki beans. review summarizes chemical compositions, physicochemical properties, benefits, processing, Suggestions how better utilize provided facilitate development as functional grain. components can be further developed into value‐added nutritionally enhanced products.

Язык: Английский

---

Antioxidant Dietary Fiber Sourced from Agroindustrial Byproducts and Its Applications

Foods, Год журнала: 2022, Номер 12(1), С. 159 - 159

Опубликована: Дек. 28, 2022

Agroindustrial activities generate various residues or byproducts which are inefficiently utilized, impacting the environment and increasing production costs. These contain significant amounts of bioactive compounds, including dietary fiber with associated phenolic known as antioxidant (ADF). Phenolic compounds related to prevention diseases oxidative stress, such neurodegenerative cardiovascular diseases. The mechanism ADF depends on its chemical structure interactions between compounds. This work describes ADF, main considered sources mechanisms action, potential use in formulation foods destined for human consumption. responds demand low-cost, functional ingredients great health benefits. A higher intake contributes reducing risk type II diabetes, colon cancer, obesity, kidney stones, has bile-acid retention–excretion, gastrointestinal laxative, hypoglycemic, hypocholesterolemic, prebiotic, cardioprotective effects. is a functional, sustainable, profitable ingredient different applications agroindustry; can improve technofunctional nutritional properties food, helping close cycle following premise circular economy.

Язык: Английский

---

In vitro colonic fermentation and potential prebiotic properties of pre-digested jabuticaba (Myrciaria jaboticaba (Vell.) Berg) by-products

Food Chemistry, Год журнала: 2022, Номер 388, С. 133003 - 133003

Опубликована: Апрель 21, 2022

Язык: Английский

---

Prebiotic effects of goji berry in protection against inflammatory bowel disease

Critical Reviews in Food Science and Nutrition, Год журнала: 2022, Номер 63(21), С. 5206 - 5230

Опубликована: Янв. 6, 2022

The prevalence of inflammatory bowel disease (IBD) is increasing, which concerning because IBD a known risk factor for the development colorectal cancer. Emerging evidence highlights environmental factors, particularly dietary factors and gut microbiota dysbiosis, as pivotal inducers onset. Goji berry, an ancient tonic food nutraceutical supplement, contains range phytochemicals such polysaccharides, carotenoids, polyphenols. Among these phytochemicals, L. barbarum polysaccharides (LBPs) are most important functional constituents, have protective effects against oxidative stress, inflammation, neurodegeneration. Recently, beneficial goji berry associated LBPs consumption were linked to prebiotic effects, can prevent dysbiosis with IBD. This review assessed pertinent literature on focusing their metabolites in mediating observed effects.

Язык: Английский

---