Current Pharmaceutical Design - Volume 26, Issue 16, 2020

Background: Non-digestible oligosaccharides are versatile sources of chemical diversity, well known for their prebiotic actions, found naturally in plants or produced by chemical or enzymatic synthesis or by hydrolysis of polysaccharides. Compared to polyphenols or even polysaccharides, the antioxidant potential of oligosaccharides is still unexplored. The aim of the present work was to provide an up-to-date, broad and critical Read More

Lactose is a reducing sugar consisting of galactose and glucose, linked by a β (1→4) glycosidic bond, considered as an antioxidant due to its α-hydroxycarbonyl group. Lactose is widely ingested through the milk and other unfermented dairy products and is considered to be one of the primary foods. On the other hand, lactose is also considered as one of the most widely used excipients for the development of pharmac Read More

Anthocyanins are plant pigments present in flowers, leaves or fruits with polyphenolic structure belonging to the group of flavonoids. From a nutritional approach, they are the most abundant flavonoids in dietary sources responsible for the antioxidant properties of those foods. In addition, the food and pharma industries have used anthocyanins as food additives or excipients due to its colorant properties. However, beyond i Read More

Background: Heavy metals are elements that are naturally found in the earth. They are used in many modern-day applications in agriculture, medicine, and industry. Heavy metal poisoning occurs when the body’s soft tissues absorb too much of a particular metal. The heavy metals of interest for this review paper were cadmium, arsenic, mercury, and lead since these are the most common metals that the human body Read More

Background: There is an increasing interest from the pharmaceutical and food industry in natural antioxidant and bioactive compounds derived from plants as substitutes for synthetic compounds. The genus Allium is one of the largest genera, with more than 900 species, including important cultivated and wild species, having beneficial health effects. Objective: The present review aims to unravel the chemical composition of Read More

Background: Plants from the Geranium genus, which comprises about 400 species, have been used since ancient times in the practice of traditional medicines throughout the world. Therefore, herbal preparations based on Geranium species have found wide usage for the treatment of a variety of ailments. The aim of this work is to present a review, as comprehensive as possible, of the studies concerning different biological acti Read More

Purpose: To summarize the main findings from research on food uses of Pine Bark Phenolic Extracts (PBPE), their origin, methods of extraction, composition, health effects, and incorporation into food products. Methods: A narrative review of all the relevant papers known to the authors was conducted. Results: PBPE are mainly extracted from the bark Pinus pinaster. They are generally rich in procyanidins and their effects on Read More

Pulses are a staple food cultivated since ancient times, which play an important role in the human diet. From a nutritional point of view, pulses are very interesting foods as they are rich in proteins, carbohydrates and dietary fibre. Dietary antioxidants are a complex mixture of hydrophilic and lipophilic compounds usually present in foods of plant origin, including pulses. In the present study, the phytochemical composition of sel Read More

Tree nuts and peanuts are healthy foods with a proven track record of helping to reduce the incidence of chronic diseases, most notably cardiovascular disease. At the point of consumption, all nuts contain low moisture and ≥ 50% lipid contents, but this is where similarities end. The levels of key nutrients and bioactives including vitamin C, vitamin E, L-arginine, minerals (such as selenium and zinc), and phenolics can Read More

Consumers’ demand for healthier foods with functional properties has had a clear influence on the food industry and in this sense, they have been attaching natural sources of bioactive ingredients into food products. Vaccinium myrtillus L. (bilberry) is known to be a functional food, presenting its fruits in the form of a small dark blueberry. This coloration is due to its high content in anthocyanin, being also associated with bilberri Read More

With the increase in the global population, getting new sources of food is essential. One of the solutions can be found in the oceans due to algae. Microalgae are aquatic photosynthetic organisms used mainly due to their variety of bioactive compounds. The consumption of microalgae has been carried out for centuries and is recommended by organizations, such as OMS and FAO, due to its nutritional value and its propertie Read More