Bioactive Compounds from Chickpea, Olive, and Grape By-Products for Human Health: A Systematic Review

IF 0.4 4区医学 Q4 NUTRITION & DIETETICS

Current Topics in Nutraceutical Research Pub Date : 2022-03-11 DOI:10.37290/ctnr2641-452x.20:675-684

D. Chatziharalambous, D. Sarris, K. Gkatzionis, A. Koutelidakis

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引用次数: 0

Abstract

Wheat flour is the major constituent of bakery products consumed as everyday snacks worldwide. However, due to its poor nutritional value, high gluten content, and rapid digestion has been linked to the onset of celiac disease, obesity, diabetes type II, and metabolic syndrome. Therefore, alternative flours from olive and grape by-products as well as pulses, such as chickpea, with higher nutritional value and prebiotic function have been exploited to enrich those products and possibly confer several health benefits due to their high bioactivity. To this end, the bioactivity of grape and olive by-products as well as chickpea is described. This study emphasizes the crucial function of the related compounds in human nutrition and metabolism, particularly in relation to post-prandial glycemia and lipidemia, as their acute perturbation is linked to the development of metabolic diseases. Dietary supplementation with either chickpea, olive or grape pomace extracts or powders in in vivo and in vitro studies demonstrated beneficial properties in terms of glucose and lipid metabolism management. Moreover, hepato- and cardio-protective, antioxidant, and anti-inflammatory properties were observed. Furthermore, fortification of bakery snacks with chickpea, olive, and grape pomace flours demonstrated promising results in improving the lipid and glycemic profiles in human intervention studies.

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鹰嘴豆、橄榄和葡萄副产品中的生物活性化合物对人体健康的系统评价

小麦粉是世界各地作为日常零食消费的烘焙产品的主要成分。然而，由于其营养价值低、面筋含量高、消化快，与乳糜泻、肥胖、II型糖尿病和代谢综合征的发病有关。因此，来自橄榄和葡萄副产品以及豆类（如鹰嘴豆）的替代面粉具有更高的营养价值和益生元功能，已被开发用于丰富这些产品，并可能因其高生物活性而带来多种健康益处。为此，描述了葡萄和橄榄副产品以及鹰嘴豆的生物活性。这项研究强调了相关化合物在人类营养和代谢中的关键作用，特别是与餐后血糖和血脂有关，因为它们的急性扰动与代谢性疾病的发展有关。体内和体外研究表明，在饮食中补充鹰嘴豆、橄榄或葡萄渣提取物或粉末在葡萄糖和脂质代谢管理方面具有有益的特性。此外，还观察到了肝脏和心脏的保护、抗氧化和抗炎特性。此外，在人类干预研究中，用鹰嘴豆、橄榄和葡萄渣粉强化烘焙零食在改善脂质和血糖方面显示出有希望的结果。

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来源期刊

Current Topics in Nutraceutical Research 医学-药学

CiteScore

1.10

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Current Topics in Nutraceutical Research is an international, interdisciplinary broad-based peer reviewed scientific journal for critical evaluation of research on chemistry, biology and therapeutic applications of nutraceuticals and functional foods. The major goal of this journal is to provide peer reviewed unbiased scientific data to the decision makers in the nutraceutical and food industry to help make informed choices about development of new products. To this end, the journal will publish two types of review articles. First, a review of preclinical research data coming largely from animal, cell culture and other experimental models. Such data will provide basis for future product development and/or human research initiatives. Second, a critical evaluation of current human experimental data to help market and deliver the product for medically proven use. This journal will also serve as a forum for nutritionists, internists, neurologists, psychiatrists, and all those interested in preventive medicine. The common denominator of all of the topic to be covered by the journal must include nutraceuticals and/functional food. The following is an example of some specific areas that may be of interest to the journal. i) Role of vitamins, minerals, antioxidants and phytonutrients on cardiovascular health, cancer, diabetes, ocular health, mental health, men’s health, women’s health, infant nutrition, ii) Role of herbals on human health, iii) Dietary supplements and sleep, iv) Components of diet that may have beneficial effect on human health, v) regulation of apoptosis and cell viability, vi) Isolation and characterization of bioactive components from functional foods, vii) Nutritional genomics, and viii) Nutritional proteomics.