Effects of black vinegar, Kurozu, on chromatin modifications and microRNA expression in the mouse liver DOI Open Access

Yoshihiko Shibayama,

Akira Fujii,

Yuki Fujimoto

и другие.

Functional Foods in Health and Disease, Год журнала: 2024, Номер 14(7), С. 503 - 516

Опубликована: Июль 18, 2024

Background: Kurozu is a traditional Japanese rice vinegar characterized by its brown color and that has been shown to improve hypertension, hypercholesterolemia, carbohydrate metabolism. also suggested confer health benefits altering gene expression; however, the molecular basis not yet understood. Objective: We previously reported intake of increased expression hepatic Sirt1 microRNA (miR). These changes in may be attributed histone modifications. Therefore, current research explored effects supplementation with concentrated (CK) on modifications liver. Methods: Over period 50 weeks, mice received high-fat diet (HFD), HFD CK, or standard (SD). The study focused impact CK related lipid metabolism Results: A microarray analysis revealed miR cluster located chromosome 12, while this change was suppressed CK. chromatin modification region upstream analyzed using Chip assay. significantly levels dimethylation H3 lysine 4 (H3K4me2) monoacetylation 27 (H3K27ac). H3K4me2 levels, inhibited MiR-127-5p -134-5p, which are present cluster, MLXIPL, transcription factor involved synthesizing fatty acids from carbohydrates. Further experiments human colon cancer cells demonstrated miR-127-5p -134-5p knocked down MLXIPL. Conclusion: results affects changing HFD-induced increases levels. Furthermore, upregulated turn Keywords: modification, genomic imprinting, diet, Kurozu, microRNA, MLXIPL

Язык: Английский

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 DOI Creative Commons

Petru Alexandru Vlaicu,

Arabela Elena Untea, Iulia Varzaru

и другие.

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

Процитировано

56

Recent Advances in Conventional and Innovative Extraction Techniques for Recovery of High-Added Value Compounds for Food Additives and Nutraceuticals DOI Creative Commons

Abhishek Bisht,

Snehalata Sahu, Anand Kumar

и другие.

Food Physics, Год журнала: 2025, Номер unknown, С. 100047 - 100047

Опубликована: Янв. 1, 2025

Язык: Английский

Процитировано

3

Advancing functional food regulation DOI Open Access

Danik Martirosyan,

Sarah Stratton

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

Процитировано

25

Functional Food in Relation to Gastroesophageal Reflux Disease (GERD) DOI Open Access
Yedi Herdiana

Nutrients, Год журнала: 2023, Номер 15(16), С. 3583 - 3583

Опубликована: Авг. 15, 2023

Gastroesophageal reflux disease (GERD) is a common esophageal disorder characterized by troublesome symptoms associated with increased acid exposure. The cornerstones of therapy in this regard include treatment acid-suppressive agents, lifestyle modifications, and dietary therapy, although the latter has not been well defined. As concerns regarding long-term proton pump inhibitor (PPI) use continue to be explored, patients healthcare providers are becoming increasingly interested role diet management. However, interventions lack evidence synthesis effect functional foods. following review for GERD, emphasizing food components’ impact on GERD pathophysiology Although sequential elimination groups practice, literature supports broader intervention, including reduced overall sugar intake, fiber, changes eating practices. While primary concern companies provide safe products, caloric, nutritional, composition foods also generating interest industry due consumers’ concerns.

Язык: Английский

Процитировано

23

Pectin-based emulsion gels prepared by acidic and ionotropic methods for intestinal targeted delivery in vitro DOI
Liping Feng, Yanqi Wang, Ting Liu

и другие.

Food Hydrocolloids, Год журнала: 2024, Номер 154, С. 110118 - 110118

Опубликована: Апрель 17, 2024

Язык: Английский

Процитировано

9

Oral bioavailability of bioactive compounds; modulating factors, in vitro analysis methods, and enhancing strategies DOI
Cristian Dima, Elham Assadpour, Alexandru Nechifor

и другие.

Critical Reviews in Food Science and Nutrition, Год журнала: 2023, Номер 64(24), С. 8501 - 8539

Опубликована: Апрель 25, 2023

Foods are complex biosystems made up of a wide variety compounds. Some them, such as nutrients and bioactive compounds (bioactives), contribute to supporting body functions bring important health benefits; others, food additives, involved in processing techniques improving sensory attributes ensuring safety. Also, there antinutrients foods that affect bioefficiency contaminants increase the risk toxicity. The is evaluated with bioavailability which represents amount or bioactives from consumed reaching organs tissues where they exert their biological activity. Oral result some physicochemical processes liberation, absorption, distribution, metabolism, elimination (LADME). In this paper, general presentation factors influencing oral well

Язык: Английский

Процитировано

15

Biochemical analyses in the ICARDA collection of unique dried materials of lentils DOI Open Access
Gayane Shaboyan, Lusine Matevosyan, Karine Sarikyan

и другие.

Bioactive Compounds in Health and Disease - Online ISSN 2574-0334 Print ISSN 2769-2426, Год журнала: 2024, Номер 7(2), С. 131 - 140

Опубликована: Фев. 26, 2024

Background: Among conventional grains, lentils stand out as a rich source of nutrients, boasting high levels protein and low carbohydrates. They serve an excellent meat alternative are abundant in macronutrients, micronutrients, bioactive phytochemicals. The red lentil seed coat surpasses other legumes phenol content, showcasing remarkable antioxidant activity. Recognized high-level functional crop, demonstrate efficacy mitigating various health issues, including hypertension, cardiovascular disease, diabetes, cancer. Objective: This study aims to analyze the biochemical components, such proteins monosaccharides, selected varieties that thrive conditions Ararat Valley hold economic value. objective is evaluate their potential foods. Methods: was conducted at Scientific Centre Vegetables Industrial Crops Darakert, Armenia, from 2021 2022, used block-randomized design with 4 replications. Lentil seeds were planted mid-May, proper care optimal spacing. Harvested mid-July, fruits underwent analysis laboratory. Investigated included those ICARDA collection locally bred ones. Total protein, nitrogen, carbohydrate content determined using Kjeldahl’s, Bernstein’s, Ofner's iodometric methods, respectively. Results: investigation into properties revealed ranging 20.5% 23.9%, non-protein between 1.2% 1.6%, monosaccharides 6.2% 6.7%. Conclusions: Economically valuable varieties, both sourced (Flip 2007-12L, Flip 2007-3L, 2007-30L, EP-54, Sell from1767L) registered State Register Breeding achievements Armenia (Talini-6, Haykakan88), exhibit concentrations key proteins, non-proteins, monosaccharides. When considering foods benefits, these align well contemporary nutritional trends emphasizing inclusion health-promoting ingredients diets. Further research development this area promise not only expanding agricultural culinary landscape but also contributing broader conversation around nutrition world. Keywords: lentils, properties, non-protein,

Язык: Английский

Процитировано

3

Functional foods and aging and antiaging: a recipe for longevity DOI
Sarra Akermi,

Ashwani Sharma,

Abira Dey

и другие.

Elsevier eBooks, Год журнала: 2025, Номер unknown, С. 161 - 173

Опубликована: Янв. 1, 2025

Язык: Английский

Процитировано

0

Mechanistic insights on physiological, biochemical, and metabolite profiling of pearl millet cultivars focusing bioactive compounds under elevated UV-B radiation DOI
Pooja Singh, Krishna Kumar Choudhary

Plant Physiology and Biochemistry, Год журнала: 2025, Номер 222, С. 109682 - 109682

Опубликована: Фев. 20, 2025

Язык: Английский

Процитировано

0

Selective metabolism of tormentil rhizome constituents by human gut microbiota and its impact on biodiversity ex vivo DOI Creative Commons
Aleksandra Kruk, Dominik Popowski, Paulina Średnicka

и другие.

Food Chemistry, Год журнала: 2025, Номер 478, С. 143674 - 143674

Опубликована: Март 1, 2025

Язык: Английский

Процитировано

0