Elsevier eBooks, Год журнала: 2025, Номер unknown, С. 3 - 42
Опубликована: Янв. 1, 2025
Язык: Английский
Nature Reviews Molecular Cell Biology, Год журнала: 2023, Номер 25(1), С. 13 - 33
Опубликована: Сен. 15, 2023
Язык: Английский
Процитировано
237
Molecules, Год журнала: 2023, Номер 28(17), С. 6403 - 6403
Опубликована: Сен. 1, 2023
Fruits, vegetables, and other food items contain phytochemicals or secondary metabolites which may be considered non-essential nutrients but have medicinal importance. These dietary exhibit chemopreventive therapeutic effects against numerous diseases. Polyphenols are found in fruits, grains. compounds several health benefits such as immune modulators, vasodilators, antioxidants. This review focuses on recent studies using polyphenols to treat cardiovascular disorders, atherosclerosis, vascular endothelium deficits. We focus exploring the safety of highly effective ensure their maximum impact cardiac abnormalities discuss epidemiological evidence intervention trials related these properties. Kaempferol, quercetin, resveratrol prevent oxidative stress by regulating proteins that induce oxidation heart tissues. In addition, modulate tone vessels releasing nitric oxide (NO) reducing low-density lipoprotein (LDL) atherosclerosis. cardiomyocytes, suppress expression inflammatory markers inhibit production inflammation exert an anti-inflammatory response. Consequently, diseases strokes, hypertension, failure, ischemic disease could prevented polyphenols.
Язык: Английский
Процитировано
80
Sustainability, Год журнала: 2023, Номер 15(11), С. 9075 - 9075
Опубликована: Июнь 4, 2023
Grapes, particularly the species Vitis vinifera L., are one of most widely grown crops in world. Winemaking processes generate a high amount residues, which currently pose an environmental and economic sustainability problem for companies sector. For this reason, solutions being explored development new products with high-added value derived from valorization these residues. One wastes produced by winemaking is grape pomace, chemical composition promising because it rich compounds antioxidant activity, such as polyphenols (anthocyanins, flavonols, flavan-3-ols, procyanidins), phenolic acids, resveratrol, fiber. Commonly pomace used to produce distillates extract tartaric acid coloring substances enocyanin. Recently, alternative uses have been adopted, production extracts properties, fermentation substrates, composting biomass energy production, fiber extraction high-value-added enriched bioactive molecules pomace. Here, we discuss how involved various human biological functions their applications agri-food
Язык: Английский
Процитировано
52
Marine Pollution Bulletin, Год журнала: 2024, Номер 199, С. 116023 - 116023
Опубликована: Янв. 10, 2024
Язык: Английский
Процитировано
25
Nutrition Research, Год журнала: 2024, Номер 124, С. 21 - 42
Опубликована: Янв. 27, 2024
Язык: Английский
Процитировано
17
Probiotics and Antimicrobial Proteins, Год журнала: 2025, Номер unknown
Опубликована: Янв. 14, 2025
Язык: Английский
Процитировано
8
Heliyon, Год журнала: 2025, Номер unknown, С. e42118 - e42118
Опубликована: Янв. 1, 2025
Язык: Английский
Процитировано
3
Applied Food Research, Год журнала: 2024, Номер 4(2), С. 100468 - 100468
Опубликована: Авг. 9, 2024
Given the environmental, ethical, and food security challenges posed by conventional agriculture animal husbandry, transition towards sustainable systems is essential. Plant-based foods, especially those enhanced fermentation, present a viable solution. Fermentation reduces ecological footprint, aligns with ethical standards, enhances plant-based proteins' nutritional value sensory attributes, offering credible alternative to products. This paper explores fermentation's transformative role in developing meats, dairy, protein alternatives, emphasizing its benefits, including improved gut health through probiotics prebiotics. It also addresses such as producing undesirable by-products, potential risks, increased costs associated fermentation. Detailed examinations of specific fermentation processes—alcoholic, lactic acid, acetic propionic butyric acid—and their impact on enhancing value, digestibility, flavor foods are presented. Case studies from pioneering companies demonstrate technologies' practical applications market potential. Lastly, discusses future opportunities scaling up processes incorporating advanced biotechnological techniques further enhance sustainability outcomes.
Язык: Английский
Процитировано
15
Biomedicine & Pharmacotherapy, Год журнала: 2024, Номер 178, С. 117277 - 117277
Опубликована: Авг. 9, 2024
Язык: Английский
Процитировано
14
Nutrients, Год журнала: 2024, Номер 16(10), С. 1500 - 1500
Опубликована: Май 16, 2024
As the population ages, incidence of age-related neurodegenerative diseases is rapidly increasing, and novel approaches to mitigate this soaring prevalence are sorely needed. Recent studies have highlighted importance gut microbial homeostasis its impact on brain functions, commonly referred as gut–brain axis, in maintaining overall health wellbeing. Nonetheless, mechanisms by which system acts remains poorly defined. In review, we will explore how (poly)phenols, a class natural compounds found many plant-based foods beverages, can modulate thereby promote neural health. While evidence indicates beneficial role (poly)phenol consumption part balanced diet, human scarce mechanistic insight still lacking. regard, make case that dietary (poly)phenols should be further explored establish their therapeutic efficacy through modulation with much greater emphasis carefully designed interventions.
Язык: Английский
Процитировано
12