Targeting Metabolic Diseases: The Role of Nutraceuticals in Modulating Oxidative Stress and Inflammation

Nutrients, Год журнала: 2024, Номер 16(4), С. 507 - 507

Опубликована: Фев. 10, 2024

The escalating prevalence of metabolic and cardiometabolic disorders, often characterized by oxidative stress chronic inflammation, poses significant health challenges globally. As the traditional therapeutic approaches may sometimes fall short in managing these conditions, attention is growing toward nutraceuticals worldwide; with compounds being obtained from natural sources potential beneficial effects shown to potentially support and, some cases, replace pharmacological treatments, especially for individuals who do not qualify conventional treatments. This review delves into burgeoning field nutraceutical-based modulation as a promising strategy attenuating inflammation disorders. Drawing an extensive body research, showcases various nutraceutical agents, such polyphenols, omega-3 fatty acids, antioxidants, which exhibit antioxidative anti-inflammatory properties. All can be classified novel drugs that are capable regulating pathways mitigate oxidative-stress- inflammation-associated diseases. By exploring mechanisms through interact immune responses, this highlights their restore redox balance temper inflammation. Additionally, prospects interventions discussed, encompassing bioavailability enhancement, personalized treatment approaches, clinical translation. Through comprehensive analysis latest scientific reports, article underscores avenue fight complex landscape particularly accentuating impact on cardiovascular health.

Язык: Английский

---

Seaweed Proteins: A Step towards Sustainability?

Nutrients, Год журнала: 2024, Номер 16(8), С. 1123 - 1123

Опубликована: Апрель 10, 2024

This review delves into the burgeoning field of seaweed proteins as promising alternative sources protein. With global demand escalating and concerns over traditional protein sources' sustainability ethics, emerges a viable solution, offering high content minimal environmental impacts. Exploring nutritional composition, extraction methods, functional properties, potential health benefits proteins, this provides comprehensive understanding. Seaweed contains essential amino acids, vitamins, minerals, antioxidants. Its ranges from 11% to 32% dry weight, making it valuable for diverse dietary preferences, including vegetarian vegan diets. Furthermore, underscores advantages production compared sources. cultivation requires resources, mitigating issues like ocean acidification. As specific types, methodologies, highlights versatility in various food products, plant-based meats, dairy alternatives, supplements. Additionally, discusses associated with such their unique acid profile bioactive compounds. Overall, aims provide insights proteins' applications role addressing needs sustainably.

Язык: Английский

---

Determinants of Consumers’ Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review

Foods, Год журнала: 2024, Номер 13(10), С. 1534 - 1534

Опубликована: Май 15, 2024

This review article aims to provide an up-to-date overview of the main determinants consumers' acceptance novel foods (new and ingredients) in EU with emphasis on product's intrinsic properties (sensory characteristics) individual factors (socio-demographics, perceptive, psychological) by adopting a systematic approach following PRISMA methodology. Case studies terrestrial (i.e., insects, cultured meat other animal origin products, plant-based food including mushrooms, analogues, pulses, cereals) aquatic systems algae jellyfish) are included focusing age-related cross-national differences consumer ingredients. General trends have emerged that common all analysed, regardless their or origin. Aspects such as neophobia, unfamiliarity, poor knowledge product important barriers consumption foods, while healthiness environmental sustainability perception drivers acceptance. Sensory challenging for more familiar ingredients (e.g., made cereals pseudocereals). Results discussed terms feasibility introducing these products highlighting strategies can encourage use new foods.

Язык: Английский

---

Climate Change and Plant Foods: The Influence of Environmental Stressors on Plant Metabolites and Future Food Sources

Foods, Год журнала: 2025, Номер 14(3), С. 416 - 416

Опубликована: Янв. 27, 2025

Climate change is reshaping global agriculture by altering temperature regimes and other environmental conditions, with profound implications for food security agricultural productivity. This review examines how key stressors—such as extreme temperatures, water scarcity, increased salinity, UV-B radiation, elevated concentrations of ozone CO2—impact the nutritional quality bioactive compounds in plant-based foods. These stressors can modify composition essential nutrients, particularly phytochemicals, which directly affect viability specific crops certain regions subsequently influence human dietary patterns shifting availability resources. To address these challenges, there growing interest resilient plant species, including those natural tolerance to stress genetically modified variants, well alternative protein sources derived from plants. Additionally, unconventional sources, such invasive species algae, are being explored sustainable solutions future nutrition.

Язык: Английский

---

Green color drives rejection of crackers added with algae in children but not in adults

Food Quality and Preference, Год журнала: 2025, Номер unknown, С. 105461 - 105461

Опубликована: Фев. 1, 2025

Язык: Английский

---

Microalgal proteins: Unveiling sustainable alternatives to address the protein challenge

International Journal of Biological Macromolecules, Год журнала: 2024, Номер 276, С. 133747 - 133747

Опубликована: Июль 8, 2024

Язык: Английский

---

The impact of Neoporphyra haitanensis dietary supplement on astaxanthin esters and fatty acids accumulation associated with immune promotion in Pacific white shrimp (Litopenaeus vannamei)

Aquaculture, Год журнала: 2024, Номер 593, С. 741347 - 741347

Опубликована: Июль 14, 2024

Язык: Английский

---

Green fusion proteins: An approach to sustainable nutrition blending plant and algae-based proteins for a circular food system

Future Foods, Год журнала: 2024, Номер 10, С. 100415 - 100415

Опубликована: Июль 15, 2024

Combining plant-based proteins with valuable algae-based offers a solution to various social, economic and environmental challenges, contributing more sustainable equitable world. Plants play crucial role in poverty reduction by generating income opportunities addressing hunger. However, producing meat alternatives involves overcoming challenges such as allergen concerns, processing techniques, consumer acceptance lower nutritional quality. Algae, while significantly sustainability goals, face limitations exclusively mimicking products on its own. Blending algae presents promising way for improving alternative protein characteristics effectively. The combination of two green bioresources nutritionally superior environmentally friendly alternative, poised transform food production consumption positive impacts the environment human health. This review provides comprehensive understanding sources, focusing incorporating into products. It explores emerging technologies production, examining potential using platform expressing phytochemicals, particularly from plants. integration these sources aligns circular model, ensuring system reduced impact.

Язык: Английский

---

Bioactive Compounds from Spirulina spp.—Nutritional Value, Extraction, and Application in Food Industry

Separations, Год журнала: 2024, Номер 11(9), С. 257 - 257

Опубликована: Авг. 30, 2024

The surging popularity of plant-based diets and the growing emphasis on clean-label products have intensified interest in Spirulina within food industry. As more people adopt vegetarian, vegan, or flexitarian lifestyles, demand for protein sources has escalated. Spirulina’s high content complete amino acid profile make it an ideal candidate to meet this demand. However, incorporating into is not without its challenges. Its strong, earthy, fishy taste can be off-putting consumers difficult mask formulations. Furthermore, isolating bioactive compounds while preserving their integrity complex, especially considering heat sensitivity many these components. Traditional extraction methods often employ temperatures, which degrade valuable compounds. Consequently, there a preference non-thermal techniques. This paper provides overview recent advancements cultivation, extraction, application products.

Язык: Английский

---

Simultaneous determination of twelve microcystins in algal supplements on the Chinese market and possible risks to exposed populations

Food Additives & Contaminants Part A, Год журнала: 2025, Номер unknown, С. 1 - 14

Опубликована: Янв. 6, 2025

Algae supplements are widely recognized for their nutritional benefits and commonly marketed as natural health products. However, concerns regarding contamination with cyanobacterial toxins have been raised. Moreover, there is very little data the potential of algal on Chinese market by these toxins. In this study, we employed a validated solid-phase extraction ultra-high-performance liquid chromatography-tandem mass spectrometry (SPE-UHPLC-MS/MS) method to analyze available in China. Therefore, study optimized conditions twelve microcystins (MCs) simultaneously using response surface methodology (RSM) analyzed via UHPLC-MS/MS. Method validation was conducted four supplement matrices (capsule, liquid, powder, tablet) ensure method's accuracy, sensitivity, reproducibility. Analysis nineteen commercial algae products China revealed presence MCs: microcystin-LF (MC-LF), microcystin-LR (MC-LR), microcystin-LA (MC-LA), microcystin-YR (MC-YR). Furthermore, seven were found contain one or more MCs, two exceeding 1 μg/g MC limit. These findings underscore effectiveness assessing consequently identifying consumers expected be at risk from prolonged exposure recommended daily supplements.

Язык: Английский

---