Designing Nutrition for Health—Incorporating Dietary By-Products into Poultry Feeds to Create Functional Foods with Insights into Health Benefits, Risks, Bioactive Compounds, Food Component Functionality and Safety Regulations

Foods, Год журнала: 2023, Номер 12(21), С. 4001 - 4001

Опубликована: Ноя. 1, 2023

This review delves into the concept of nutrition by design, exploring relationship between poultry production, utilization dietary by-products to create functional foods, and their impact on human health. Functional foods are defined as products that extend beyond basic nutritional value, offering potential benefits in disease prevention management. Various methods, including extraction, fermentation, enrichment, biotechnology, nanotechnology, employed obtain bioactive compounds for these foods. also examines innovative approach enhancing livestock diets through animal-based methods. Bioactive found such essential fatty acids, antioxidants, carotenoids, minerals, vitamins, peptides, highlighted promoting well-being mitigating chronic diseases. Additionally, explores functionality food components within products, emphasizing critical roles bioaccessibility, bioactivity, bioavailability The importance considering key aspects design enhanced production is thoroughly reviewed. safety establishment regulations guidelines was It concluded integration principles empowers individuals make informed choices can prioritize health well-being. By incorporating rich compounds, consumers proactively take steps prevent manage issues, ultimately contributing a healthier society lifestyle.

Язык: Английский

---

Lipid-Based Nanoparticles in Delivering Bioactive Compounds for Improving Therapeutic Efficacy

Pharmaceuticals, Год журнала: 2024, Номер 17(3), С. 329 - 329

Опубликована: Март 1, 2024

In recent years, due to their distinctive and adaptable therapeutic effects, many natural bioactive compounds have been commonly used treat diseases. Their limited solubility, low bioavailability, inadequate gastrointestinal tract stability, high metabolic rate, shorter duration of action pharmaceutical applications. However, those can be improved using nanotechnology create various drug delivery systems, including lipid-based nanoparticles, adjust the compounds’ physicochemical properties pharmacokinetic profile. Because enormous technical advancements made in fundamental sciences physical chemical manipulation individual atoms molecules, subject has experienced revolutionary growth. By fabricating certain functionalized particles, opens an innovative horizon research development for overcoming restrictions, traditional medication administration systems. Nanotechnology-driven are a impact clinical value current future uses. Lipid-based nanotechnologies were shown deliver range naturally occurring with decent entrapment potential successfully controlled release, increased intriguing activity. This review outlines such as paclitaxel, curcumin, rhodomyrtone, quercetin, kaempferol, resveratrol, epigallocatechin-3-gallate, silymarin, oridonin, fortified within either or synthetic system based on evaluation considerations.

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

---

Advancing functional food regulation

Bioactive Compounds in Health and Disease - Online ISSN 2574-0334 Print ISSN 2769-2426, Год журнала: 2023, Номер 6(7), С. 166 - 166

Опубликована: Июль 31, 2023

The increasing demand for functional foods, stemming from the growing health consciousness among consumers and their preference products that provide more than just basic nutrition, presents both opportunities challenges regulatory agencies, notably U.S. Food Drug Administration (FDA). Functional foods lack a specific category, leading to uncertainties manufacturers consumers. Collaboration between FDA Center (FFC) is proposed as solution enhance food regulation. FFC's expertise in biomedical sciences its 17-step process defining can contribute valuable scientific research aid FDA's evaluation process. By fostering collaboration, organizations ensure consumer protection promote public while meeting foods. Keywords:Functional claims, regulation, definition, demand, collaboration

Язык: Английский

---

A comprehensive review on the role of food bioactive compounds in functional food science

Functional Food Science - Online ISSN 2767-3146, Год журнала: 2022, Номер 2(3), С. 64 - 64

Опубликована: Март 25, 2022

Health promotion and reducing disease risk are the primary benefits of functional foods. However, definition foods is still unclear undecided. This has made it difficult to produce a general consensus food products consumers often have rely on companies rather than an official definition. As result, Functional Food Center (FFC) previously proposed multi-step outline processes needed develop product ways introduce them market. process identifying involves rigorous, systematic research determine nutritive components that promote positive health effects. An integral step science uses identify bioactive compound(s) influence beneficial health. compounds foundations all come from variety sources, like plants, mushrooms, animals. While more needs be done compounds, this first closer legitimizing The purpose review support appropriate advanced methods for identification screening define legitimize claims In addition, will also discuss future with our current understanding them.Keywords: foods, anti-inflammatory, health, nutrition, bioavailability, biomarkers, extraction

Язык: Английский

---

From Food Supplements to Functional Foods: Emerging Perspectives on Post-Exercise Recovery Nutrition

Nutrients, Год журнала: 2024, Номер 16(23), С. 4081 - 4081

Опубликована: Ноя. 27, 2024

Effective post-exercise recovery is vital for optimizing athletic performance, focusing on muscle repair, glycogen replenishment, rehydration, and inflammation management. This review explores the evolving trend from traditional supplements, such as protein, carbohydrates, creatine, branched-chain amino acids (BCAAs), toward functional foods rich in bioactive compounds. Evidence highlights benefits of like tart cherry juice (anthocyanins), turmeric-seasoned foods, sources omega-3 fatty acids, including fish, flaxseeds, chia seeds, walnuts, mitigating oxidative stress inflammation. Additionally, probiotics prebiotics support gut health immune function, which are integral to effective recovery. Personalized nutrition, informed by genetic metabolic profiling, examined a promising approach tailor strategies. A systematic search across PubMed, Web Science, Google Scholar (2000–2024) identified studies with high empirical rigor relevance outcomes. Findings underscore need further research into nutrient interactions, dosage optimization, long-term effects performance. Integrating personalized nutrition presents comprehensive framework enhanced recovery, greater resilience physical stress, sustained performance athletes.

Язык: Английский

---

Assessment of vitamin- and mineral-content stability of tomato fruits as a potential raw material to produce functional food

Functional Foods in Health and Disease, Год журнала: 2024, Номер 14(1), С. 14 - 14

Опубликована: Янв. 8, 2024

Background: Tomatoes are a valuable source of biologically active substances (vitamin C, lycopene, lutein, macro- and microelements) can be used to produce functional foods.Objective: Nine varieties tomato fruits, featuring spectrum colors such as red, yellow, dark hues (brown, burgundy), were examined. These tomatoes cultivated in open ground both the Russian Federation Republic Belarus. Methods: The mineral composition fruit samples was determined using an atomic emission spectrometer with inductively coupled plasma, mass fractions vitamin C carotenoids by high-performance liquid chromatography.Results: highest content observed fruits Viagra Chocolate, villages Khokhol Nikonovo Voronezh Region, Russia, variety Budenovka, grown Nikonovo. Additionally, lycopene identified Black Prince, agro-town Samokhvalovichi, Belarus; Volgogradskiy skorospelyi, Nikonovo; Bull's Heart, Russia; Heart Bull, respectively. Notably, Prince (agro-town Belarus), (Khokhol, Russia) exhibited significant amount lutein. Furthermore, Khokhol, displayed high saturation. Varieties same region, found rich trace elements (K, Ca, Mg, P, Mn, Fe). optimal calcium-to-phosphorus ratio (1:1.5) Forehead, while calcium-to-magnesium (1:0.7) present Orange, various regions Federation. Conclusion: inclusion substances, notably Vitamin essential minerals (Potassium, Calcium, Magnesium, Phosphorus), positions sources for developing foods those designed prevent cardiovascular diseases. varies significantly based on fruit's color cultivation location. This variability underscores importance considering these factors achieve desired level ingredients final product.Keywords: microelements.

Язык: Английский

---

Functional foods classification system: exemplifying through analysis of bioactive compounds

Functional Food Science - Online ISSN 2767-3146, Год журнала: 2022, Номер 2(4), С. 94 - 94

Опубликована: Апрель 7, 2022

The classification of functional foods based on their usefulness in the management diseases and bodily conditions is currently absent from modern academia. Benefits a system classifying by amount scholarly research performed could be useful managing diseases, informing public, legitimizing food as consistent method for well-being promotion. purpose this study to exemplify previously proposed 16-step which may ranked according studies have been conducted, highlighting abilities. Listings would include common chronic affecting first-world individuals; diabetes, obesity, cancer, heart disease, Alzheimer’s/dementia. implement an alphanumeric code ‘A’, ‘B’, or ‘C’, depending if undergone epidemiological studies, clinical trials, aftermarket research, only certified food. Current statistics discerning prevalence listed disease are utilized contextualize uniqueness each bioactive compound demonstrate variance effect products. Additionally, individual compounds analyzed, denoting efficacy observable trials better function. From system, many prospective products not eligible standards plan. Taking into consideration current literature, lack standardized testing optimal dosage leaves much desired This aims viable can analyzed empirical studies. With suitable support these subsequent vehicles will justly classified within easy-to-recognize system. As field grows, more factors analytical process need applied, especially should definition categorize way that aids FDA’s system.Keywords: Functional Food, Food Classification, Bioactive Compounds, Classification Aftermarket

Язык: Английский

---

Proximate composition and sensory attributes of gluten-free pasta made from jackfruit seeds

Functional Foods in Health and Disease, Год журнала: 2023, Номер 13(1), С. 11 - 11

Опубликована: Янв. 5, 2023

Background:Pasta is the world’s favourite food, except among those with celiac disease and other gluten sensitivities. Jackfruit seeds are a good source of nutrients gluten-free. Replacing wheat flour jackfruit in pasta represents potential alternative food for This investigation examined impact replacing on proximate composition sensory assessment gluten-free fresh (fettuccine). Methods:The was prepared by adding 10% (percentage rice [PJS] 10%), 15% (PJS 15%) or 20% 20%). The attributes pastas were evaluated. Results:The significantly improved (p < 0.05) when amount added to increased. Results showed decreased energy (152-174 kcal/100g) carbohydrate (8.2-14.8%), however increased crude fiber (0.4–0.9%) ash (1.9–4.7%). results characteristic evaluation nine-point hedonic scale that made from 100% acceptable participants, not different. pasta’s colour texture changed as result seeds. addition resulted reduction flavour, cohesiveness, taste, characteristics compared pasta. substituted scored highly analysis. Conclusion:This study can be tasty nutritious substitute regular pasta, promising variety, notably disease.Clinical trial registration: TCTR20220325001Keywords:Gluten-free, seed, just-about-right, nutrition,

Язык: Английский

---

The dichotomy between functional and functionalized foods – A critical characterization of concepts

Food Research International, Год журнала: 2025, Номер 208, С. 116173 - 116173

Опубликована: Март 14, 2025

Diet is one of the main drivers non-communicable chronic diseases (NCD). Modifying food supply may be an attractive strategy for promoting health and reducing NCD risk. The intentional modification, processing, enrichment, or fortification foods to produce "functional foods" currently varies according legal definitions existing regulatory frameworks, initially intended function, production methods. This review critically appraises concepts applied functional foods, proposing a new concept "functionalized foods". conceptual difference between two categories that term used products validated human through controlled trials, while obtained enrichment (bio)fortification lack such validation, yet. Consequently, aims establish framework better understanding range products, enhancing communication, more accurate interpretation landscape.

Язык: Английский

---