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Bioactive compounds, nutritional profile and health benefits of colostrum: a review

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Food Production, Processing and Nutrition 2022年第1期4卷 319-339页

作者： Amrita Poonia Shiva Department of Dairy Science and Food Technology Institute of Agricultural SciencesBanaras Hindu UniversityVaranasiUttar Pradesh 221005India

Bovine colostrum is defined as first milk by milching animals responsible for providing the innate immunity to the neonatal and possess many immunoglobulins for preventing the calf from diseases. Colostrum consist of many bioactive compounds like proteins, enzymes, growth factors, immunoglobulins and nucleotides that provides several benefits to human health. Numerous clinical and pre-clinical studies have demonstrated the therapeutic benefits of the bovine colostrum. This review focusses on bioactive compounds, their health benefits, potential of colostrum for developing several health foods and prevention of respiratory and gastrointestinal tract disorders. Processing can also be done to extend shelf-life and extraction of bioactive constituents either as encapsulated or as extracts. The products derived from bovine colostrum are high-end supplements possessing high nutraceutical value.

关键词： Colostrum Functional foods Bioactive compounds health benefits Microbial infections

Research advances in bioactive components and health benefits of jujube(Ziziphus jujuba Mill.)fruit

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Journal of Zhejiang University-Science B(Biomedicine & Biotechnology) 2021年第6期22卷 431-449页

作者： Yang LU Tao BAO Jianling MO Jingdan NI Wei CHEN Department of Food Science and Nutrition Zhejiang Key Laboratory for Agro-Food ProcessingZhejiang UniversityHangzhou 310058China Department of Traditional Chinese Medicine Sir Run Run Shaw HospitalSchool of MedicineZhejiang UniversityHangzhou 310016China Ningbo Research Institute Zhejiang UniversityNingbo 315100China

Jujube(Ziziphus jujuba Mill.),a highly nutritious and functional fruit,is reported to have various health benefits and has been extensively planted worldwide,especially in *** studies have shown that bioactive components derived from jujube fruit have significant nutritional and potential biological *** this paper,the latest progress in research on major bioactive compounds obtained from jujube is reviewed,and the potential biological functions of jujube fruit resources are *** a dietary supplement,jujube fruit is well recognized as a healthy food which contains a variety of bioactive substances,such as polysaccharides,polyphenols,amino acids,nucleotides,fatty acids,dietary fiber,alkaloids,and other *** nutrients and non-nutritive phytochemicals obtained from jujube fruit have physiological functions including anticancer,antioxidant,anti-inflammatory,anti-hyperlipidemic,anti-hyperglycemic,immunoregulatory,neuroprotective,sedative,and antiviral *** note is that new constituents,including alkaloids,dietary fiber,and other bioactive substances,as well as the antiviral,hypoglycemic,lipid-lowering,and neuroprotective effects of jujube fruit,are systematically reviewed here for the first ***,problems affecting the exploitation of jujube fruit resources are discussed and further research directions ***,this review provides a useful bibliography for the future development of jujube-based products and the utilization of jujube nutritional components in functional foods.

关键词： Jujube Bioactive components Biological activity Functional foods health benefits

Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits

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Food Production, Processing and Nutrition 2021年第1期3卷 335-352页

作者： MahamadéGoubgou Laurencia TSongré-Ouattara Fabrice Bationo Hagrétou Lingani-Sawadogo Yves Traoré Aly Savadogo Doctoral School of Sciences and Technology Laboratory of Applied Biochemistry and Immunology(LABIA)University Joseph KI-ZERBOOuagadougouBurkina Faso Department of Food Technology(DTA) Research Institute of Applied Sciences and Technology(IRSAT)OuagadougouBurkina Faso

Biscuits are ready-to-eat foods that are traditionally prepared mainly with wheat flour,fat,and ***,biscuits’technologies have been rapidly developed to improve their nutritional *** study aimed to determine the strategies of improving the nutritional quality of biscuits and the potential health benefits associated with them.A systematic review and meta-analysis were conducted,including articles on biscuits improved by technological processes and raw materials *** were searched from Google Scholar,PubMed,Scopus,and Web of Science published between 1997 and 2020,in English and *** meta-analysis was performed using RStudio software,version 4.0.4 to classify the *** hundred and seven eligible articles were ***,pea,potato,sorghum,buckwheat,and flaxseed flours were respectively the most found substitutes to wheat *** the meta-analysis shown that the copra and foxtail millet biscuit fortified with amaranth,the wheat biscuits fortified with okra,and rice biscuits fortified with soybeans had a high protein *** biscuits therefore have a potential to be used as complementary *** substitution of sugar and fat by several substitutes lead to a decrease in carbohydrates,fat,and energy *** has also brought about an increase in other nutrients such as dietary fiber,proteins/amino acids,fatty acids,and phenolic *** the sugar and fat substitutes,stevia and inulin were respectively the most *** the use of biscuits in clinical trials,they were mainly used for addressing micronutrient deficiency and for weight loss.

关键词： Biscuit Technology Nutrition health benefits

Nutritional quality and health benefits of microgreens,a crop of modern agriculture

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Journal of Future Foods 2021年第1期1卷 58-66页

作者： Yanqi Zhang Zhenlei Xiao Emily Ager Lingyan Kong Libo Tan Department of Human Nutrition&Hospitality Management The University of AlabamaTuscaloosaAlabama 35487USA Department of Culinary Science and Product Development College of Food Innovation&TechnologyJohnson&Wales UniversityProvidenceRhode Island 02905USA

Microgreens are young,tender greens that are used to enhance the color,texture,or flavor of salads and main *** can be grown in small scales and indoors,making them widely adopted by controlled environment agriculture,an indoor farming practice is particularly important for feeding increasing urban ***,microgreens are attracting more consumers’attention due to their high nutritional value and unique sensory *** review focuses on the nutrition quality,sensory evaluation,pre-and post-harvest interventions,and health benefits of *** are rich in vitamins(e.g.,VC),minerals(e.g.,copper and zinc),and phytochemicals,including carotenoids and phenolic compounds,which act as antioxidants in human ***-harvest interventions,such as illumination,salinity stress,nutrient fortification,and natural substrates,infl uence the photosynthetic and metabolic activities of microgreens and were shown to improve their nutritional quality,while the effects varied among *** harvesting,packaging method and storage temperature can infl uence the nutrient retention in *** in vitro and in vivo studies have shown that microgreens have anti-infl ammatory,anti-cancer,anti-bacterial,and anti-hyperglycemia properties,making it a new functional food beneficial to human *** sensory attributes and overall acceptability and liking of microgreens are primarily infl uenced by their phytochemical *** are only getting popular during the last decades and research on microgreens is still at its early *** studies are warranted to optimize the pre-and post-harvest practices for nutrient enhancement and retention and to explore the potential health benefits of different microgreens for the prevention and treatment of chronic diseases.

关键词： Microgreen Nutrition Antioxidant Preharvest Postharvest health benefits

Mini-review on edible mushrooms as source of dietary fiber:Preparation and health benefits

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Food Science and Human Wellness 2013年第3期2卷 162-166页

作者： Peter C.K.Cheung Food and Nutritional Sciences School of Life SciencesThe Chinese University of Hong KongHong KongChina

Dietary fiber and high-fiber food products have attracted great attention because of their significant health benefits to *** are valuable resources for food,medicine and *** mushroom is considered as a novel source of dietary *** dietary fiber content and composition in edible mushroom vary greatly with its morphological stages including fruit body,mycelium and *** focus of this mini-review is on the preparation of dietary fiber from edible mushroom with emphasis on the sclerotium which has the highest level of non-starch *** possible health benefits of mushroom dietary fiber in relationship with boosting the immune system,anticancer functions as well as the control of blood lipids and glucose levels are also discussed.©2013 Beijing Academy of Food *** and hosting by Elsevier *** rights reserved.

关键词： Dietary fiber Edible mushrooms health benefits Preparation

Recent Advances in Cereal Starches:Chemistry,Functionality and health benefits

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Recent Advances in Cereal Starches:Chemistry,Functionality a...

Reducing children’s exposure to di(2-ethylhexyl)phthalate in homes and kindergartens in China:Impact on lifetime cancer risks and burden of disease

第十四届国际谷物科技与面包大会暨国际油料与油脂发展论坛

作者： Jay-lin Jane Charles F.Curtiss Department of Food Science and Human Nutrition Iowa State University Ames IA 50011USA

＜正＞Starch is the second largest biomass produced on ***,such as rice,wheat,and maize,consist of about 70%～85%of starch on a dry *** is the major energy source for humans and animals and is the key feedstock for fermentation to produce chemicals,such as ethanol, polylactic acid（PLA）,butadiene,succinic acids,among others for industrial *** is also a major ingredient for paper manufacture and the textile *** the increasing demands for starch usedin the feed,chemical,textile,and food industries,the price of starch has gone up *** is critical to have a good understanding of starch chemistry,functionality and its impacts on human health to assure effective utilization of starch and to improve the quality of cereal products.

关键词： starch Energy sources human health Paper and pulp industry Grain Products effective utilization health benefits Cereal Grain health

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Building Simulation 2024年第3期17卷 431-440页

作者： Dongsheng Tao Wen Sun Donghui Mo Yonghui Lin Wei Lv Daniel Mmereki Yousheng Xu Yanghui Ye Yuanjun Tang Chao Ye Cong Dong Zhongming Bu Zhejiang Ecowell Energy Management Technology Co. LtdHangzhouChina Department of Energy and Environmental System Engineering Zhejiang University of Science and TechnologyHangzhouChina Faculty of health Sciences School of Clinical MedicineUniversity of the WitwatersrandParktown2193JohannesburgSouth Africa

Exposure to di(2-ethylhexyl)phthalate(DEHP)in the indoor environment has been linked with significant health risks for Chinese ***-phase DEHP concentrations in Chinese residences and kindergartens were estimated using a mass balance model based on the current baseline condition and control strategies(i.e.,increasing ventilation rate,reducing area of sources,using mechanical ventilation systems,and using portable air cleaners).The health benefits of each control strategy were quantified as the reduction in lifetime cancer risks(LCR)and burden of disease(BoD).In the current situation,the mean LCR and disability-adjusted life years(DALY)number attributable to indoor DEHP exposure for Chinese children were around 6.0×10^(−6) and 155 thousand,*** mean LCR and DALY might be reduced by 25%-54%and 16%-40%,respectively,by increasing air exchange rates by 100%,reducing the use of source materials by two-thirds or deploying commercial air cleaners in naturally ventilated ***,avoidable DALYs could result in a reduction of mean economic losses of 2.2-5.3 billion *** ventilation systems with filtration units may not be helpful for reducing children’s health ***-specific and tailor-made control measures are critical in lowering indoor exposure to DEHP to promote sustainable buildings and children’s health in China.

关键词： indoor air di(2-ethylhexyl)phthalate children exposure control strategies health benefits

Role of bitter contributors and bitter taste receptors:a comprehensive review of their sources,functions and future development

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Food Science and Human Wellness 2024年第4期13卷 1806-1824页

作者： Xinyue Zhou Han Wang Ming Huang Jin Chen Jianle Chen Huan Cheng Xingqian Ye Wenjun Wang Donghong Liu College of Biosystems Engineering and Food Science National-Local Joint Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang Key Laboratory for Agro-Food ProcessingZhejiang Engineering Laboratory of Food Technology and EquipmentFuli Institute of Food ScienceZhejiang UniversityHangzhou 310058China Innovation Center of Yangtze River Delta Zhejiang UniversityJiashan 314100China Ningbo Research Institute Zhejiang UniversityNingbo 315100China Changshan Aijia Huyou Food Research and Development Center Changshan 324200China The Collaborative Innovation Center for Intelligent Production Equipment of Characteristic Forest Fruits in Hilly and Mountainous Areas of Zhejiang Province Hangzhou 311300China

Bitterness,one of the 5“basic tastes”,is usually undesired by ***,abundant literature reported that bitter fruits and vegetables have beneficial health effects due to their bitter *** review provided an updated overview of the main bitter contributors of typical bitter fruits and vegetables and their health *** main bitter contributors,including phenolics,terpenoids,alkaloids,amino acids,nucleosides and purines,were *** bioactivities and wide range of beneficial effects of them on anti-cancers,anti-inflammations,anti-microbes,neuroprotection,inhibiting chronic and acute injury in organs,as well as regulating behavior performance and metabolism were ***,not only did the bitter taste receptors(taste receptor type 2 family,T2Rs)show taste effects,but extra-oral T2Rs could also be activated by binding with bitter components,regulating physiological activities via modulating hormone secretion,immunity,metabolism,and cell *** review provided a new perspective on exploring and explaining the nutrition of bitter foods,revealing the relationship between the functions of bitter contributors from food and *** trends may focus on revealing the possibility of T2Rs being targets for the treatment of diseases,exploring the mechanism of T2Rs mediating the bioactivities,and making bitter foods more acceptable without getting rid of bitter contributors.

关键词： Bitter contributors Bitter taste receptor health benefits Fruits Vegetables

A perspective review on the biosynthesis of plant-based secondary metabolites and their application as potent drugs

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BIOCELL 2024年第4期48卷 541-557页

作者： JHILAM PRAMANIK AKASH KUMAR SARVESH RUSTAGI MEHAK KATYAL SHEETAL THAKUR JUTISHNA BORA SUMIRA MALIK ANCHAL TREHAN NAYAN TALUKDAR PETR SLAMA Department of Food Technology ITM UniversityGwaliorIndia Department of Food Technology SRM UniversitySonipatIndia Department of Food Technology Uttaranchal UniversityDehradunIndia Department of Nutrition and Dietetics Manav Rachna International Institute of Research&Studies(MRIIRS)FaridabadIndia University Centre for Research and Development UIBTChandigarh UniversityMohaliIndia Amity institute of Biotechnology Amity UniversityJharkhandRanchiIndia Department of Biotechnology University Center for Research&Development(UCRD)Chandigarh UniversityMohaliPunjabIndia Department of Science Guru Nanak College of Pharmaceutical SciencesDehradunIndia Program of Biotechnology Faculty of ScienceAssam down town UniversityGuwahatiIndia Department of Animal Morphology Physiology and GeneticsMendel University in BrnoBrnoCzech Republic

Many phytochemicals and their derived metabolites produced by plants are extensively employed in commercial goods,pharmaceutical products as well as in the environmental and medicalﬁ***,these secondary metabolites obtained from plants are in low amounts,and it is difﬁcult to synthesize them at the industrial *** these challenges,they may be utilized for a variety of medicinal products that are either available in the market or are being researched and *** metabolites are complex compounds that exhibit ***,under controlled conditions with elicitors,desired secondary metabolites may be produced from plant cell *** review emphasizes the various aspects of secondary metabolites including their types,synthesis,and applications as medicinal *** article aims to promote the use of plant secondary metabolites in the management and treatment of various diseases.

关键词： Secondary metabolites Medicinal plant Synthesis health benefits