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Letters in Functional Foods - Current Issue

Volume 1, Issue 1

Volume 1, Issue 1, 2024

  • Food Science, Nutrition and Dietetics, Food Science & Technology

      • Nutraceuticals Health Benefits in Cancer

        https://doi.org/10.2174/0126669390272831231227110602

        Cancer is one of the leading causes of death worldwide, with multiple pathological components. Genetic abnormalities, infection or inflammation, poor diet, radiation exposure, work stress, and/or ingestion of toxic substances have all been associated with cancer development and progression. Early detection and treatment of cancer have been shown to increase the chances of survival and recovery and reduce the side effects of anticancer drugs. Anticancer drugs continue to cause negative side effects that negate treatment benefits in terms of hospitalization and survival. Many naturally occurring bioactive compounds are shown to have anticancer properties. That is, they can eliminate altered and cancer cells without harming their healthy counterparts. In particular, the following activities have been reported to support nutrition during cancer treatment: cell growth inhibition, antioxidant activity, anti-inflammatory activity, and minimized negative effects due to natural antioxidants. Keeping the side effects minimum helps patients adhere to anticancer therapy. Among currently available anticancer agents, dietary supplementation can be considered in conjunction with current chemotherapy to improve response and compliance in cancer patients. However, it should be noted that before discussing data from studies on bioactive plant supplements, it is important to ensure that the tests were performed according to protocol.

    • From Scraps to Solutions: Harnessing the Potential of Vegetable and Fruit Waste in Pharmaceutical Formulations

      https://doi.org/10.2174/0126669390271001231122051310
      Background

      Food waste is a major worldwide problem due to the increasing population and imbalances in supply chains. Waste from fruits and vegetables are a substantial proportion of the overall food waste generated, accounting for approximately 42% of the waste produced. Methane, a strong greenhouse gas with a significant potential for global warming, is produced when these waste products are typically dumped in landfills.

      Objectives

      The study's goal is to present a thorough overview of the most recent findings and developments in the use of vegetable and fruit waste for creating therapeutic formulations. Recognizing the opportunities and challenges in this developing area of study, as well as the promise that vegetable and fruit waste contains for the creation of environmentally friendly and economically advantageous pharmaceutical formulations.

      Methods

      A comprehensive review of existing literature on the utilization of vegetable and fruit waste in pharmaceutical formulations was conducted. The review included studies on the chemical composition and bioactive compounds present in various types of vegetable and fruit waste, their extraction methods, and their potential applications in pharmaceutical formulations. Additionally, current waste management practices and challenges associated with waste disposal were also analyzed.

      Conclusion

      The review highlights the significant potential of vegetable and fruit waste in the development of pharmaceutical formulations. Fruit and vegetable waste offer a wide range of bioactive compounds, such as antioxidants, antimicrobials, and antiinflammatory agents, which could be utilized in drug formulation. Moreover, this approach can promote environmental sustainability by reducing waste generation and enhancing waste utilization. Further research and development efforts should focus on optimizing extraction methods, evaluating the efficacy and safety of waste-derived compounds, and addressing regulatory requirements for integrating vegetable and fruit waste into pharmaceutical products. Harnessing the potential of vegetable and fruit waste in pharmaceutical formulations can lead to sustainable advancements in the pharmaceutical industry while addressing environmental concerns.

    • Fruits of and its Phytochemicals in the Prevention of Ethanol-induced Hepatotoxicity: A Mini-Review

      https://doi.org/10.2174/0126669390257953231101111549

      Excessive alcohol consumption over time is one of the primary causes of liver disease and death globally. Because there is no effective treatment, the situation has become more complicated, and the emphasis has shifted to the use of alternative and complementary medicine to treat liver problems. Herbs with dietary use have played an important part in the treatment of liver diseases since antiquity. Amla or Indian gooseberry, scientifically known as or , is a fruiting plant of the Phyllanthaceae family that is used in a variety of traditional and folk medical systems. The fruits have both dietary and medicinal value and are used to prevent chemical-induced hepatocarcinogenesis and reduce experimentally induced hyperlipidemia and metabolic syndrome in laboratory animals. They also have hepatoprotective effects against a variety of hepatotoxins such as heavy metals, iron overload, ochratoxins, hexachlorocyclohexane, carbon tetrachloride, therapeutic drugs such as paracetamol, and antitubercular. Amla fruits and phytochemicals such as quercetin, gallic acid, ellagic acid, and kaempferol are known to reduce ethanol-induced liver damage, and mechanistic studies have shown that the beneficial effects of these phytochemicals are mediated in part by free radical scavenging, antioxidant, and anti-inflammatory effects. This review examines the positive effects of amla fruit and its phytochemicals for the first time, as well as the mechanisms underlying the protective effects.

    • Effects of Pesticides Carried by Foods on Human Gut Microbiota

      https://doi.org/10.2174/2666939001666230516140536

      The human gut microbiota is part of a delicate ecosystem that also involves the individual in which it is hosted and the environment. Humans and their gut microbiota depend on each other to maintain good health, but many external factors can contribute to the disruption of this balance and lead to diseases. Pesticides are a good example of environmental pollutants to which humans are exposed on a daily basis, mainly through diet. As a result, the composition and functionality of the gut microbiota can be compromised, as the gastrointestinal tract is the first physical and biological barrier with which they interact. Finally, through multiple and complex mechanisms, all this has repercussions on the health status of the host, and the adverse effects of this gut microbiota–pesticide interaction can manifest themselves in various ways, such as alteration of the diversity and abundance of the different bacteria, both beneficial and pathogenic, that colonize the gastrointestinal tract, metabolic and endocrine disorders, inflammation, dysregulation of the immune system and neurological disorders, among many others. Therefore, this work aims to summarize the latest scientific evidence on the effects of pesticides on the gut microbiota and the possible implications for human health as well as animal models and cultures on which the different tests are carried out.

    • An Outlook on Pathological Pathways of Diabetes and Molecular Mechanisms of Anti-diabetic Phytobioactives

      https://doi.org/10.2174/2666939001666230718142652
      Background & Purpose

      Diabetes is a disease that has affected many people worldwide. According to the World Health Organization, approximately 80% of humans still rely on conventional or folk medicament in developed countries. The effectiveness of herbal medicines was credited to the phytochemical components.

      Objective

      This review aims to highlight the pathological pathways of diabetes and the antidiabetic mechanism of phytochemicals.

      Materials and Methods

      This organized search was compiled from the databases such as PubMed, Scopus, Embase, Science Direct, Web of Science, and Google Scholar till February 2023.

      Results

      Inflammatory and oxidative stress are mainly two examples of pathological pathways of diabetes that are explored. The reported antidiabetic phytochemicals work by increasing insulin secretion, lowering hepatic glucose output, controlling specific enzymes, and utilizing other mechanisms. For instance, studies on α-glucosidase inhibitors, modulation peroxisome proliferator-activated receptor-α, hypolipidaemic activity, antioxidants, inhibition of glycolytic enzymes like phosphoenolpyruvate carboxykinase, improvement of glycosylated haemoglobin and increased expression of glucose transporters have been conducted.

      Conclusion

      Many natural secondary metabolites (phytochemicals) have significant potential for the manufacture of marketable, new, and efficient anti-diabetic medicines which can be used for clinical purposes.

    • Pulses as Sustainable Protein Sources: Benefits, Drawbacks, and Gaps

      https://doi.org/10.2174/2666939001666221006121517

      Pulses have redeemed the interest in terms of a sustainable and healthy diet due to their high protein content. Furthermore, the vitamins, minerals, and phytochemicals they contain also make them more valuable nutritionally. A sustainable diet should improve public health and food security and has a low environmental footprint. Pulses have been considered one of the emerging plant food proteins. Although they have beneficial components such as vitamins, minerals, phytochemicals, and antioxidants, many drawbacks limit their use to consumers and the food industry. One of the drawbacks is their incomplete proteins due to the lack of sulfur-containing amino acids in their protein profile. Furthermore, the protein digestibility of pulses is low due to the antinutritional compounds they contain. The other drawback of pulses is their beany flavor and bitter taste that limits the acceptability of consumers. From the consumer's point of view, the other disadvantage is the laborious and time-consuming preparation period.

      This article provides a concise overview of the current state of knowledge on pulses as sustainable protein sources, underlining the gaps that limit their extensive application in the food industry. Based on the available scientific facts on pulses, finding an efficient method for removing beany flavor and overall sensorial acceptability and antinutritional factors, thus increasing protein digestibility is crucial. The most promising option to increase pulse protein digestibility seems to combine conventional and novel technologies that can modulate digestibility by different mechanisms, such as the removal of antinutritional factors, protein denaturation, and the design of the food matrix.

    • Effect of Prebiotic Supplementation on Probiotic Viability and Physicochemical

      https://doi.org/10.2174/2666939001666221004154635
      Background

      Probiotics and prebiotics are functional ingredients that provide health benefits to consumers but they are mainly incorporated in dairy products. Designing a non-dairy product in which probiotics and prebiotics would be incorporated would allow more consumers to benefit from their advantages.

      Objective

      This study investigated the effect of supplementation of two different prebiotics, fructooligosaccharide (FOS) and inulin, on the viability of ATCC BAA-999 in coconut water.

      Methods

      Two concentrations of prebiotics used were 1% and 2%. The physicochemical characteristics of fermented coconut water with for 9 h at 37°C and during refrigerated storage at 4°C for 2 weeks were analyzed. The viability of in fermented coconut water was maintained above the recommended therapeutic level (7 log CFU/mL) with or without supplementation with prebiotics.

      Results

      Most distinct changes in colour (∆E > 3) occurred in fermented coconut water compared to unfermented coconut water. An increase in the total soluble solids was also observed in fermented coconut water with the increase in the concentration of prebiotics. There were no significant changes in the clarity, pH, and concentrations of shikimic and malic acids in the fermented coconut water with or without supplementation with prebiotics over the 2 weeks of storage. Acetic acid production was observed in the fermented coconut water, with the highest acetic acid production in the fermented coconut water supplemented with 1% FOS after 2 weeks of storage.

      Conclusion

      This study demonstrated the potential use of coconut water as a medium to produce a probiotic drink.

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