Nutritional and Nutraceutical Properties of Triticum dicoccum Wheat and Its Health Benefits: An Overview

Triticum dicoccum wheat is one of the ancient wheat species and is gaining popularity due to its suggested health benefits as well as its suitability for organic farming. In some parts of the world, certain traditional foods prepared with dicoccum wheat are preferred due to their better taste, texture, and flavor. It is rich in bioactive compounds and its starch has been reported to have slow digestibility. However, content and composition of bioactive compounds is reported to vary depending on the geographical location, seasonal variations, varieties used, and the analytical methods followed. Therefore, in the present study, we report the food uses, digestibility of starch, nutritional and nutraceutical compositions of dicoccum wheat grown in different parts of the world, and also its health benefits in ameliorating diabetes and celiac disease.     

Therapeutic potential of abalone and status of bioactive molecules: A comprehensive review

Marine organisms are increasingly being investigated as sources of bioactive molecules with therapeutic applications as nutraceuticals and pharmaceuticals. In particular, nutraceuticals are gaining popularity worldwide owing to their therapeutic potential and incorporation in functional foods and dietary supplements. Abalone, a marine gastropod, contains a variety of bioactive compounds with anti-oxidant, anti-thrombotic, anti-inflammatory, anti-microbial, and anti-cancer activities. For thousands of years different cultures have used abalone as a traditional functional food believing consumption provides health benefits. Abalone meat is one of the most precious commodities in Asian markets where it is considered a culinary delicacy. Recent research has revealed that abalone is composed of many vital moieties like polysaccharides, proteins, and fatty acids that provide health benefits beyond basic nutrition. A review of past and present research is presented with relevance to the therapeutic potential of bioactive molecules from abalone.     

Flaxseed proteins: food uses and health benefits

Flaxseed proteins are potent multi‐functional ingredients for food formulation owing to their techno‐functionalities, food preservation capacity, and health benefits. A possible synergistic effect with mucilage on their functionalities could be valuable even though this co‐product in flaxseed may limit the protein yield during their production processes. Their techno‐functional properties could also be considered in mixture with other flax bioactive components such as lignans and fibre to enhance the value of the flaxseed meal. The present paper reviews flaxseed protein uses in food and their health benefits. New perspectives according to consumers’ demand for products with health promoting bioactive components are also suggested.     

Structure,physicochemical properties,and uses of millet starch

There has been increased interest in millet utilization due to the various “rediscovered” health benefits and also critical role in food security in semiarid areas of Africa and Asia. The major component of millets is starch, which may amount up to 70% of the seed and determines the quality of millet products. This review summarizes the current knowledge of the isolation, chemical composition, structure, physicochemical properties, enzyme susceptibility, modifications, and uses of millet starch. Lack of systematic knowledge of millet starch seriously hinders further development of millets as sustainable crops. Needed research to diversify the variations in the quality and to improve the utilization of this starch is suggested.     

Functional foods: An overview

A direct relationship between foods and health has led to various scientific studies to find the significance of foods or food ingredients on specific functions in the body. The term functional food refers to food with specific beneficial functions, is first coined in Japan. The present paper reviews the factors that have driven the functional food development, various definitions proposed by different authors and their classification. It also provides an overview on various functional ingredients in different food sources along with their potential health benefits, state of the art in commodity-based development and research on functional foods, the key factors required for their mass popularity, including some highlights on the increase in the global market share for such products. Mentions have also been made on the fact that framed rules for proving health claims of functional foods by conducting longitudinal studies before launching in the market are still lacking in many countries.     

Hempseed as a nutritious and healthy human food or animal feed source: a review

Hempseed products are projected to receive great potentials due to the rapid growth in the US market. Industrial hemp has been an important crop for food, fibre and medicine applications. Hempseed products can be used as nutraceutical supplements and functional foods for human and can be applied for animal feed. This review provides a comprehensive summary of nutritional quality and health benefits of hempseed which is attributed to high levels of essential fatty acids and other PUFAs in the oil, with a rich source of essential amino acids in highly digestible protein. This review examines the impact of extraction methods on oil yield and bioactive compounds, nutrition value, and food application of hemp protein-extracted products, including meal, protein isolate and protein concentrate. Recent research related to the understanding chemical composition, nutritional value, health benefits, processing impact, functional properties of hempseed products, and their application for food and feed is presented.     

Nutraceutical Potential of Seaweed Polysaccharides: Structure,Bioactivity, Safety,and Toxicity

In recent years, marine organisms including seaweeds have been highlighted as potential sources of useful metabolites and bioactive compounds, with vast biological and physiological activities. Seaweeds have long been used as a food source, for medicinal purposes, and as dietary supplements in various Asian countries, and their potential benefits have recently attracted the attention of many Western and European countries. Their commercial value depends on their applications in the food, nutraceutical, and pharmaceutical industries. Seaweeds are considered a potential source of nutraceuticals or functional foods, and analysis of taste‐oriented motives has revealed that seaweeds are preferentially selected over other types of marine foods by seafood consumers and people with high levels of health, education, and living status. It is a general perception that health conscious people prefer environmentally friendly food sources, and present an opportunity to focus on seaweed‐based foods, which have significant nutritional benefits to humans. Among the various bioactive constituents, seaweed polysaccharides have been proven to possess various beneficial properties including anticoagulant, anti‐inflammatory, antioxidant, anticarcinogenic, and antiviral activities. The diversity and composition of seaweed polysaccharides play vital roles in these biological activities. Seaweeds are a rich source of sulfated polysaccharides, which are responsible for much of the bioactivity, as they can interact with various textures and cellular proteins. A number of toxicological assays and clinical trials suggest that the ingestion of seaweeds as functional foods should be considered worldwide to improve immune responses. In this review, different polysaccharides from seaweeds and their compositions and potential nutraceutical applications are discussed.     

Technological properties of chickpea (Cicer arietinum): Production of snacks and health benefits related to type-2 diabetes

Chickpea (Cicer arietinum) is one of the most consumed pulses worldwide (over 2.3 million tons enter the world market annually). Some chickpea components have shown, in preclinical and clinical studies, several health benefits, including antioxidant capacity, and antifungal, antibacterial, analgesic, anticancer, antiinflammatory, and hypocholesterolemic properties, as well as angiotensin I-converting enzyme inhibition. In the United States, chickpea is consumed mostly in the form of hummus. However, the development of new products with value-added bioactivity is creating new opportunities for research and food applications. Information about bioactive compounds and functional properties of chickpea ingredients in the development of new products is needed. The objective of this review was to summarize available scientific information, from the last 15 years, on chickpea production, consumption trends, applications in the food industry in the elaboration of plant-based snacks, and on its bioactive compounds related to type 2 diabetes (T2D). Areas of opportunity for future research and new applications of specific bioactive compounds as novel food ingredients are highlighted. Research is key to overcome the main processing obstacles and sensory challenges for the application of chickpea as ingredient in snack preparations. The use of chickpea bioactive compounds as ingredient in food products is also a promising area for accessibility of their health benefits, such as the management of T2D.     

发芽粟米研究进展

发芽是改善粟米功能性质,提高粟米营养价值的重要加工方式。本文从粟米发芽的工艺条件、发芽后粟米营养成分和加工性质的变化及其在食品中的应用三个方面对发芽粟米进行了综述。总结粟米发芽的最优条件,比较发芽前后蛋白质、脂肪等主要成分及酚类、黄酮、抗营养因子等功能性活性物质含量、组成的变化,分析发芽粟米糊化性质和功能性质的差异,展望发芽粟米在食品中的应用前景。旨在为粟米发芽精深加工及粟芽产品的开发提供参考信息,促进我国粟类资源的高值化利用。     

Microgreens: Production,shelf life,and bioactive components

Microgreens are emerging specialty food products which are gaining popularity and increased attention nowadays. They are young and tender cotyledonary leafy greens that are found in a pleasing palette of colors, textures, and flavors. Microgreens are a new class of edible vegetables harvested when first leaves have fully expanded and before true leaves have emerged. They are gaining popularity as a new culinary ingredient. They are used to enhance salads or as edible garnishes to embellish a wide variety of other dishes. Common microgreens are grown mainly from mustard, cabbage, radish, buckwheat, lettuce, spinach, etc. The consumption of microgreens has nowadays increased due to higher concentrations of bioactive components such as vitamins, minerals, and antioxidants than mature greens, which are important for human health. However, they typically have a short shelf life due to rapid product deterioration. This review aimed to evaluate the postharvest quality, potential bioactive compounds, and shelf life of microgreens for proper management of this specialty produce.     

Bitter melon (Momordica charantia): a natural healthy vegetable

Bitter melon provides health benefits against various ailments for improving the quality of life. It is nutrient dense plant-based food containing versatility of bioactive compounds such as alkaloids, polypeptide, vitamins, and minerals. Owing to presence of bioactive compounds, it has the ability to fight against various lifestyle related disorders, e.g. cancer insurgence, diabetes mellitus, abdominal pain, kidney (stone), fever, and scabies. Amongst bioactive moieties, p-insulin is similar to insulin whose subcutaneous injection significantly lower blood glucose levels in diabetic patients. It also contains steroidal saponins called charantin, act alike peptides and certain alkaloids that effectively control sugar level in blood. The therapeutic perspectives have been also highlighted as they are helpful in regulating blood cholesterol thus protecting the body from cardiovascular disorders like atherosclerosis. Whole fruit, seeds and leaves of bitter melon regulates impaired antioxidant status and suppress fat accumulation. Moreover, curative potential of its bioactive components and their utilization in value added food products are also the limelight of article.     

Carob Kibble: A Bioactive‐Rich Food Ingredient

Carob (Ceratonia siliqua L.) is well known for its valuable locust bean gum obtained from the carob seeds. Separation of seeds from the pod leaves behind the carob kibble which is a good source of dietary fiber, sugars, and a range of bioactive compounds such as polyphenols and pinitol. Bioactive compounds present in carob kibble have been found to be beneficial in the control of many health problems such as diabetes, heart diseases, and colon cancer due to their antidiabetic, antioxidant, and anti‐inflammatory activities. Carob kibble has substantial potential to be used as a food ingredient. This article focuses on the composition, health benefits, and food applications of carob kibble.     

Therapeutic potential of dairy bioactive peptides: A contemporary perspective

Dairy products are associated with numerous health benefits. These are a good source of nutrients such as carbohydrates, protein (bioactive peptides), lipids, minerals, and vitamins, which are essential for growth, development, and maintenance of the human body. Accordingly, dairy bioactive peptides are one of the targeted compounds present in different dairy products. Dairy bioactive compounds can be classified as antihypertensive, anti-oxidative, immmunomodulant, anti-mutagenic, antimicrobial, opoid, anti-thrombotic, anti-obesity, and mineral-binding agents, depending upon biological functions. These bioactive peptides can easily be produced by enzymatic hydrolysis, and during fermentation and gastrointestinal digestion. For this reason, fermented dairy products, such as yogurt, cheese, and sour milk, are gaining popularity worldwide, and are considered excellent source of dairy peptides. Furthermore, fermented and non-fermented dairy products are associated with lower risks of hypertension, coagulopathy, stroke, and cancer insurgences. The current review article is an attempt to disseminate general information about dairy peptides and their health claims to scientists, allied stakeholders, and, certainly, readers.     

An updated review of dietary isoflavones: Nutrition,processing, bioavailability and impacts on human health

Isoflavones (genistein, daidzein, and glycitein) are bioactive compounds with mildly estrogenic properties and often referred to as phytoestrogen. These are present in significant quantities (up to 4–5 mg·g^?1 on dry basis) in legumes mainly soybeans, green beans, mung beans. In grains (raw materials) they are present mostly as glycosides, which are poorly absorbed on consumption. Thus, soybeans are processed into various food products for digestibility, taste and bioavailability of nutrients and bioactives. Main processing steps include steaming, cooking, roasting, microbial fermentation that destroy protease inhibitors and also cleaves the glycoside bond to yield absorbable aglycone in the processed soy products, such as miso, natto, soy milk, tofu; and increase shelf lives. Processed soy food products have been an integral part of regular diets in many Asia–Pacific countries for centuries, e.g. China, Japan and Korea. However, in the last two decades, there have been concerted efforts to introduce soy products in western diets for their health benefits with some success. Isoflavones were hailed as magical natural component that attribute to prevent some major prevailing health concerns. Consumption of soy products have been linked to reduction in incidence or severity of chronic diseases such as cardiovascular, breast and prostate cancers, menopausal symptoms, bone loss, etc. Overall, consuming moderate amounts of traditionally prepared and minimally processed soy foods may offer modest health benefits while minimizing potential for any adverse health effects.     

Physiological,chemical and technological aspects of milk-protein-derived peptides with antihypertensive and ACE-inhibitory activity

Among the bioactive peptides derived from milk proteins, those with blood pressure-lowering effects are receiving special attention due to the prevalence and importance of hypertension in the Western population. A few antihypertensive products based on milk-protein-derived peptides with clinically proven health benefits already exist. This paper reviews the current literature on milk-derived peptides with antihypertensive effects. The structure-activity characteristics of angiotensin converting enzyme (ACE) inhibitory peptides are discussed, as well as their bioavailability, potential physiological affects and the existence of mechanisms of action other than ACE inhibition. The paper also focuses on the technological aspects of the production of bioactive dairy products with antihypertensive peptides, either by fermentation with selected microorganisms or by in vitro-hydrolysis and enrichment. Finally, the stability of the peptides during production and processing is addressed, including the potential interactions with other food components and their influence on peptide bioactivity and bioavailability.     

New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review

High pressure (HP) treatment has emerged as a novel, additive-free food preservation technology. It has been scientifically and commercially proven that HP can produce microbially safe and stable products with improved quality characteristics such as enhanced flavor and color. Recent studies have focused on the effects of HP on health attributes and allergenic potential of foodstuff to develop the next generation of convenience foods. This review provides an overview on the current knowledge of HP treatment to improve the extraction and bioavailability of bioactive compounds, to reduce allergenicity, to retain essential fatty acids, to reduce the salt content, and to reduce formation of processing contaminants. HP has shown encouraging potential to manipulate the functionality, extractability, allergenicity and bioavailability of micronutrients and components in a diverse variety of foods. However, the underlying principles and mechanisms are not yet fully understood and warrant further investigation. More studies are needed to optimize HP treatment conditions and develop a mechanistic understanding of the impacts of HP on different bioactive compounds in food products with health benefits. This can open the doors to new HP applications in the food industry.     

Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review

Functional foods, with their synergistic health benefits that go beyond just being a source of individual nutrients, present challenges to the traditional ‘nutrition’ view of foods. Consumers demand proven health benefits without compromising flavour, taste and colour. A successful functional food must offer nutrients, specific health-promoting functionality and desirable sensory attributes. Attempts to increase the intake of desirable bioactive compounds are driven by the need to deliver optimal bioactivity to consumers for disease prevention and health enhancement. Increasing the bioactive concentration in foods often leads to bitterness, particularly when incorporating bioactive phytochemicals. This article provides an overview of the strategies which can be used for food bitterness reduction, with an emphasis on those approaches which are industrially relevant and economically feasible, i.e. tailored food formulation, processing and delivery technology approaches. Solutions for reducing bitterness from phytochemicals in food are proposed, including blocking, inhibiting, suppressing, minimising and masking mechanisms. The potential of encapsulation and non-encapsulation approaches for functional food applications is highlighted, and their effect in improving stability, bioactivity, bioaccessibility and bioavailability is addressed.     

Edible plant Jiaosu: manufacturing,bioactive compounds,potential health benefits,and safety aspects

Edible plant Jiaosu (EPJ), a type of plant-based functional food fermented by beneficial bacteria, has gained publicity in recent years for its potential benefits to health. Important progress in relevant manufacturing technology has been made in the past decade with respect to raw materials, fermentation microorganisms and fermentation conditions. Current research has revealed that EPJ contains abundant nutrients and bioactive compounds, such as minerals, amino acids, polyphenols, organic acids and polysaccharides. Thus, many studies have focused on the beneficial effects of EPJ in preventing lifestyle diseases, such as hyperglycemia, hyperlipidemia, non-alcoholic fatty liver, obesity, diabetes and some cancers, although limited studies have involved the related active compounds and their protective mechanisms. Furthermore, very few studies have investigated the potential safety risks associated with the consumption of such food. In this review, we present a brief summary of the current research progress pertaining to the manufacturing, bioactive compounds, potential health benefits and safety aspects of EPJ. However, as a result of the complex components in EPJ, further studies on the bioactive compounds with relevant beneficial effects in EPJ and the safety evaluations of EPJ consumption are needed. © 2020 Society of Chemical Industry     

Soybean Bioactive Components and their Implications to Health—A Review

Foods containing bioactive components are receiving increasing attention due to their functionality in disease prevention and treatment. Soybean products contain a plethora of bioactive phytochemicals such as isoflavones, saponins, phytic acids, phytosterols, trypsin inhibitors, and peptides. Research has implicated soybean phytochemicals as functioning in cholesterol reduction, cardiovascular disease prevention, diabetic symptoms prevention, bone loss prevention, and cancer prevention. However, some bioactive compounds in soybean are reported to have some adverse effects to health also. Nevertheless, the benefits of soybean bioactive components exceed by far their potential adverse effects. The main objective of this article is to discuss the different soybean bioactive components and their implications to human health.     

Soybean Bioactive Components and their Implications to Health—A Review

Foods containing bioactive components are receiving increasing attention due to their functionality in disease prevention and treatment. Soybean products contain a plethora of bioactive phytochemicals such as isoflavones, saponins, phytic acids, phytosterols, trypsin inhibitors, and peptides. Research has implicated soybean phytochemicals as functioning in cholesterol reduction, cardiovascular disease prevention, diabetic symptoms prevention, bone loss prevention, and cancer prevention. However, some bioactive compounds in soybean are reported to have some adverse effects to health also. Nevertheless, the benefits of soybean bioactive components exceed by far their potential adverse effects. The main objective of this article is to discuss the different soybean bioactive components and their implications to human health.