Functional Food Science最新文献

{"title":"Effect of kefir and soy yogurt consumption on serum IGF-1 levels in young healthy women","authors":"Cristiana Aperio, Carmen Santangelo, Tiziana Pietrangelo, Leila Haghshenas, Lorenzo Fattò Offidani, Francesco Marotta","doi":"10.31989/ffs.v4i1.1268","DOIUrl":"https://doi.org/10.31989/ffs.v4i1.1268","url":null,"abstract":"Background:Milk and dairy product intake are associated with higher IGF-1 concentrations, a well-known factor promoting adverse events such as carcinogenesis. Different associations with high levels of IGF-I were found for dairy protein such as milk and derivatives, and soy protein. In this contest, fermented milk product (kefir)exhibits a growing number of health-promoting effects including stimulation of the immune system, and antimutagenic and anticarcinogenic activity, but there is a lack of data on healthy humans. Objectives: We aimed to determine the serum IGF-1 profiles of young healthy volunteers of the female sex after kefir or soy yogurt consumption during a Mediterranean diet.Materials and Methods: The study was conducted by monitoring the serum IGF-1 levels of female participants, following a normocaloric and normoproteic Mediterranean Diet, at the baseline (T0) and after 40 days of which the first 20 days (T1) consuming 125g of kefir, and the last 20 days (T2) consuming 125g of soy yogurt. Results: A total of 10 female participants were enrolled in the study (age=26.1± 2.9). The IGF-1 level was in the range of normality for all the participants except for one participant (T0=245 ± 61, T1=227 ± 58, T2= 239 ± 55). The mixed-model analysis revealed statistically significant differences in IGF-1 levels by diet (p=0.014; η2p=0.49). In particular, post-hoc analysis revealed a lower value after 20 days of kefir diet compared to both baseline (p= 0.014) and 40 days of diet (p=0.163). Conclusion: Caloric and protein intake have been suggested to influence circulating IGF-I, promoting carcinogenesis. Kefir consumption could improve the IGF-1 levels. Our data suggest that the inclusion of whole milk kefir in a normocaloric and normoprotein diet promotes blood IGF-1 levels in healthy young women as compared to soy yogurt consumption, reinforcing the beneficial effect of fermented milk on metabolic disorders. The interpretation of this result will need to be better investigated in further studies on large sample sizes.Keywords: IGF-1, Kefir, normocaloric diet, soy yogurt","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139607005","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Neutrophil-lymphocyte ratio and update conclusions from a 2-year double-blind rct testing fermented papaya preparation in healthy middle-aged/elderly subjects","authors":"A. Lorenzetti, Antonio Ayala, Fang He, Cristiana Aperio, Leila Haghshenas, Maki Osato, Umberto Solimene, S. Rasulova, Francesco Marotta","doi":"10.31989/ffs.v4i1.1270","DOIUrl":"https://doi.org/10.31989/ffs.v4i1.1270","url":null,"abstract":"Background:T his study represents the second part of a 2-year interventional study in middle-aged /elderly healthy subjects treated either with an antioxidant supplementation (200mg trans-resveratrol, 100mg Centella asiatica extract, 80mg ubiquinol, 50mg epigallo-cathechin-gallate, 20 mg anthocyanidins, 5mg zinc, and 200 IU vitamin E) or with a proprietary fermented papaya preparation (FPP). The choice of the fermented papaya preparation was based on over 12 years of experimental and clinical data proving its effectiveness on redox and immune regulation. The aim of this study was to complete a 24-month investigation of the potential beneficial effect of this functional food on key age-related immune system parameters.Methods: Study population: From a total of 106 subjects, we analyzed data collected from ninety-eight clinically stable, healthy community dwelling males and females aged 58 to 76 years. The investigation followed a double-blind methodology involving two groups, A and B. Group A received FPP® 4.5 grams, one sachet twice a day, coupled with a placebo capsule in the morning. Meanwhile, Group B was administered a papaya-flavored sachet twice a day, with an additional antioxidant mixture capsule in the morning, referred to as the AA group.  Morning blood samples were collected and tested for: Asymmetric dimethylarginine (ADMA), apoptosis of PBMCs and blood including Neutrophil-Lymphocyte Ratio (NLR) after 12 months, i.e. corresponding to 24 months of the 2-year study (Visit VI of the initial protocol). Results: As compared to the first preliminary published year of the study, this further 12-month study enabled a more comprehensive analysis with a significant increase of analyzed overweight (≥25 and ≤29.9 kg/m2) subjects (58 vs 31, P<0.05). On the 24-month mark, AA-group showed a significant increase of NLR (P<0.05 vs entry level and FPP group), whereas FPP-group maintained a stable value. Urinary 8-OHdG values maintained, as in the preliminary study, a wide dispersion of data but both treatments equally reduced its value in over 27BMI/r over 70y old subjects, which as taken separately, had significantly elevated values (p<0.05 vs younger subjects). ADMA and frequency of apoptotic cells values were beneficially reduced only by FPP supplementation throughout all 24 months of the study (P<0.05 vs baseline and vs AA supplementation). A significant correlation between NLR and Apoptosis of PBMCs appeared in FPP-treated subjects and this was more pronounced in subjects with >27BMI or over 70 years of age.Conclusions: The novelty of the present work was the finding that FPP represents a substantial pharma-grade, non-GMO technological advancement over uncontrolled traditional plant extracts. This functional food affects oxi-inflammatory aging phenotype and NLR, a marker worth great attention for its preventive interventional potential in middle-age/elderly communities health care. Keywords: Fermented Papaya Preparation, NLR, ADMA, apoptosis, ant","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139442557","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of prebiotics, probiotics, and synbiotics on gut microbiome in diabetes among coastal communities","authors":"A. T. Rithi, Abhijit Mitra, Antara Banerjee, Divya Ilanchoorian, Francesco Marotta, Arun Kumar, Dr. Arun Kumar Radhakrishnan","doi":"10.31989/ffs.v4i1.1271","DOIUrl":"https://doi.org/10.31989/ffs.v4i1.1271","url":null,"abstract":"Cutting-edge research on oceans and human health is enhancing our comprehension of disease-causing organisms in coastal ecosystems. Coastal areas are affected by pollution resulting from the changes in hydrology and land utilization. In the coastal population, an elevated incidence of diabetes was observed. Diabetes mellitus is a prominent metabolic disease that is causing major burdens for patients as well as physicians. Diabetes is an intricate condition that encompasses several molecular pathways associated with the gut microbiome. The gut microbiome significantly influences the permeability of the gastrointestinal mucosa. Alterations in the wide range of gut microbiomes have been associated with various health issues including diabetes. The two major contributors to type 2 diabetes are insulin resistance and inflammation which may result in metabolic dysregulation due to dysbiosis. Due to gut dysbiosis, diabetes may show high prevalence in individuals living in coastal areas. The correlation between dysbiosis and diabetes can be made, especially considering probiotics have been demonstrated to have some impact in helping diabetic patients with their interrupted metabolism revert to normal. Probiotic intake has reportedly resulted in improved metabolic control among patients with type 2 diabetes. Prebiotics can be non-digestible carbohydrates that are naturally extracted or synthetically produced. Uses of synbiotics show a synergistic impact on type 2 diabetes by altering the gut environment. In coastal communities, the potential effects of probiotic, prebiotic, and synbiotic therapy on the gut microbiome of diabetic patients have been investigated. Although these therapies have demonstrated encouraging results in coastal areas, more research is needed to fully understand their implications for controlling diabetes in this setting.  In this review, we describe the role of the gut microbiome in diabetes patients residing in coastal regions and the underlying mechanisms that existed for analysing and predicting the function of the microbiome in diabetic people. The role of pre, pro, and synbiotics in type 1 and type 2 diabetes are precisely summarized.  Keywords: Type 1 diabetes, gut microbiome, type 2 diabetes, coastal region, dysbiosis, prebiotics, synbiotics, probiotics.","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139446046","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of al-khawada a traditional Saudi food by adding olive oil or black seed","authors":"ABDALBASIT ADAM MARIOD, Ahmed Nami Alsulami, Ahmed Mohamedain","doi":"10.31989/ffs.v4i1.1260","DOIUrl":"https://doi.org/10.31989/ffs.v4i1.1260","url":null,"abstract":"Background: The success of food products is significantly influenced by their development, aimed at achieving a new product characterized by excellent flavor, distinctive color, desirable texture, and widespread consumer acceptance. In line with these objectives, the product \"al-Khawada\" has been innovatively developed. This popular food item is crafted from millet flour and ghee to meet consumer preferences and expectations.Objective: The objective of our study was to enhance al-khawada by refining its flavor, color, and texture, ultimately improving overall liking degree. Acceptance is evaluated through hedonic tests to assess the overall liking and degree of liking for individual sensory attributes. This was achieved by incorporating either olive oil or Nigella sativa into the formulation.Methods: In this study, al-khawada was formulated with the addition of 1% and 2% olive oil, known for its richness in fat and vitamins. This variation is recognized for its ease of digestion. Additionally, black seed was incorporated at 1% and 2%, contributing seeds with high antioxidant content and numerous essential vitamins. The standard al-khawada was utilized as the control group in this comparative analysis.Results: The results of the panalists  were analyzed using the SAS program and showed that the addition of olive oil by 1% and 2% in the manufacturing of al-khawada received the satisfaction of the panelists in terms of flavor, color, texture, and overall acceptance while the addition of black seed by 1% and 2% did not have the satisfaction of the panelists in terms of flavor, color, texture, and overall acceptance.Conclusion:The study recommended the need to develop an al-khawada product by adding olive oil at concentration of around 1% and 2% because of its good flavor, distinctive color, desirable texture, and good overall liking. Other studies are needed to increase the ratios of acceptance of al-khawada product to give good flavor, distinctive color, and desired texture.Keywords: Al-khwada, Millet, Ghee, Olive oil, Black cumin seed","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139383346","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Vitamin content in seaweeds: A systematic review on water-soluble and fat-soluble vitamins for adult daily intake","authors":"Miriam Hagan, N. Anyangwe","doi":"10.31989/ffs.v3i12.1273","DOIUrl":"https://doi.org/10.31989/ffs.v3i12.1273","url":null,"abstract":"Background:With the global population on the rise, there is a growing imperative for scientists to innovate new foods utilizing the Earth's resources, catering to consumer preferences, and promoting health benefits. There is a claim that algae, particularly seaweeds, represent an exceptional source of vitamins. Seaweeds, belonging to the marine algae category, harbor potential functional compounds targeted at mitigating metabolic risk factors. They can be integrated into food and beverage preparation either as a whole plant or as extracts. Despite assertions regarding seaweed's vitamin richness, this aspect remains unverified in humans.Objectives:This study aims to undertake a comprehensive literature review to evaluate the amount of water-soluble and fat-soluble vitamins in seaweeds, with a specific focus on vitamins B12, C, and Carotenoids.Methods:A comprehensive search for full-text, English-only publications was conducted on PubMed and Google Scholar, covering the period from 2016 to 2022. Two search terms were employed on PubMed, yielding 7 and 781 studies, respectively. From these, three studies met the pre-determined eligibility criteria for inclusion. On Google Scholar, the search generated 17,100 studies, and after screening, two studies met the eligibility criteria out of sixty. In total, five relevant publications were identified. The composition of seaweeds was then compared to other dietary sources and nutritional intakes.Results: Seaweeds prove to be a superior source of vitamin C compared to iceberg lettuce, although not abundant for food consumption. They serve as an alternative source of vitamin B12 for the vegetarian population, and Vitamin A (carotenoids) found in seaweeds surpasses that in carrots. The vitamin A content ranges from 2–10% of Reference Nutrient Intake (RNI), while vitamin C content varies from 1–23% of RNI, and vitamin B12 content varies from 107–446% of RNI. Seaweeds exhibit substantial potential as food supplements and as ingredients in the food industry, providing a noteworthy amount of nutritional value.Conclusions: Seaweeds have the potential to enhance daily vitamin intake, particularly for vitamin B12, C, and Carotenoids, in comparison to the recommended dietary allowance.Keywords: Seaweeds, Algae, Marine Algae, Vitamins, Vitamin C","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138944163","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring the potential of chewing gums containing plant extracts (clove, saffron, and clove-mint) as a natural solution for controlling obesity and associated health issues","authors":"Farzaneh Kamandloo, Hanieh Takbirgou, Sara Gashtasbi, Nima Zaghari, Fatemeh Ghamari, Leila Fotouhi, Maryam Salami","doi":"10.31989/ffs.v3i10.1269","DOIUrl":"https://doi.org/10.31989/ffs.v3i10.1269","url":null,"abstract":"Background:Obesity is a global health concern resulting from an excessive accumulation of fat in the body, affecting individuals of all ages, including children. Modern lifestyles and the consumption of high-calorie foods have resulted in an increase in obesity prevalence. Cardiovascular disease, diabetes, blood pressure, and certain cancers are all serious health problems that obesity can lead to.Objectives: Medicinal properties in functional foods are gaining popularity in the food industry for controlling or inhibiting diseases. Given the growing concerns about obesity and its associated health risks, the need for natural compounds with controlling or inhibiting properties is paramount. This study aimed to explore natural plant extracts for their functional properties, particularly their ability to control obesity by inhibiting lipase enzyme. To transport these biological compounds, chewing gums containing extracts of cloves (at concentrations of 0.1%, 1%, and 3%), saffron, and mint were developed. Chewing gums containing extracts can become a popular natural remedy for a variety of health problems, including obesity. Using an effective delivery system, this solution is widely available to those looking for natural alternatives to address their health concerns.Methods: The research centered on exploring the properties of natural plant extracts, which included their potential to inhibit enzymes linked to obesity and related diseases, their antioxidant properties to counteract the harmful effects of body fat oxidation, and their antibacterial properties. In addition, the research involved a sensory evaluation of chewing gum that contained these extracts.Results: Clove extract had the highest amounts of total phenolic compounds. Also, clove extract exhibited the highest antioxidant properties and Helicobacter pylori inhibition (88.05% and 25.69% at ratio of 0.7% respectively), which is thought to be associated with its high content of eugenol and other phenolic compounds. Furthermore, the extracts were evaluated for other functional properties, including their ability to inhibit pancreatic lipase, angiotensin converting enzyme (ACE), and microbial activities against Streptococcus faecalis and Candida albicans. Among extracts, saffron extract showed the highest lipase inhibitory properties (40.07, and 36.06% at concentrations of 0.7% and 0.5% respectively). Also, clove and mint showed pancreatic lipase inhibition about 31.50% and 29.24 % at concentration of 0.7 and 0.5% respectively, revealing that all extracts can be a good candidate to be used as effective additives in preventing and controlling obesity. Also, clove, mint, and saffron extracts could inhibit blood pressure enzymes (25.54, 20.70, and 19.61 respectively), which can help maintain healthy blood pressure levels. Furthermore, release kinetics of extracts from chewing gums were obtained, and shown that after 20 min the release of extracts were 73.24, 64.34, and 63.2 for saffron, mint, a","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138590297","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Functional Foods Regulation System: Proposed Regulatory Paradigm by Functional Food Center","authors":"D. Martirosyan, Alondra Alvarado","doi":"10.31989/ffs.v3i11.1265","DOIUrl":"https://doi.org/10.31989/ffs.v3i11.1265","url":null,"abstract":"In response to the rising demand for functional foods driven by health-conscious consumers, a robust regulatory framework is imperative. The absence of specific guidelines creates uncertainties for both manufacturers and consumers. In response to the rising demand for functional foods driven by health-conscious consumers, a robust regulatory framework is imperative. The absence of specific guidelines creates uncertainties for both manufacturers and consumers. This article discusses the Functional Food Center's pioneering 17-step approval processfor functional foods, emphasizing scientific validation and transparent communication. However, challenges persist within the FDA approval system, including a protracted timeline and the lack of a dedicated category for functional foods. Drawing inspiration from the efficient kosher labeling system, the Functional Food Center could serve as a certification agency. Certified functional foods could display a designated symbol, ensuring credibility and trustworthiness. This approach streamlines the approval process, fostering innovation, ensuring consumer safety, and meeting the evolving health needs of consumers in a transparent, credible, and regulated functional food market.Keywords:Functional Food Classification, Functional Food Regulation, Functional Food Products, Bioactive Compounds, Functional Food Safety, Kosher Labeling Model, Regulatory Paradigm.","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139202484","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Review of some ethnomedicinal remedies for Peptic Ulcer","authors":"Great O. Adebodun, Dorcas O. Odunaike, Laide O. Olajide, Abayomi S. Adebodun, Abolanle A. A. Kayode","doi":"10.31989/ffs.v3i11.1246","DOIUrl":"https://doi.org/10.31989/ffs.v3i11.1246","url":null,"abstract":"Peptic ulcer is described as the deep destruction of the stomach and/or duodenal mucosa, extending past the muscularis mucosa, which occurs when the mucosal defences including prostaglandins, mucus, and sufficient blood flow are altered. Helicobacter pylori (H. pylori) and non-steroidal anti-inflammatory drugs (NSAIDS) are the two primary causatives linked with the etiology of peptic ulcer disease. Other causative agents are smoking, ischemia, hydrochloric acid, and alcohol. Drugs used in the treatment include histamine-2 receptor antagonists, proton pump inhibitors which have been discovered to possess adverse effects. Medicinal plants, however, are beneficial and effective in the prevention, management, and treatment of various ailments. Therefore, this review highlights common medicinal plants and their mechanisms of action in preventing or treating peptic ulcers. ResearchGate, ScienceDirect, Google Scholar and PubMed were searched for relevant articles published between 2019-2023 using the keywords “medicinal plants and peptic ulcer”, “medicinal plants and gastric ulcer”. According to the research articles, some of the mechanisms of action include lowered gastric index, inflammation, and gastric lesions, increased gastric pH, protective index, antioxidant levels. However, more studies should be carried out to determine the active compounds in these plants. More clinical trials are also needed to validate the safety and efficacy of these medicinal plants since most of the studies enumerated in this review are animal-based studies.Keywords: Peptic ulcer, medicinal plants, Helicobacter pylori","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135092981","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Beneficial role of ferulic acid supplementation on lipid profile status in streptozotocin-induced diabetic rats","authors":"Sudha Anjali, K. G. Padmakumaran Nair, Sukanta Mondal, Saraswathy Mini","doi":"10.31989/ffs.v3i11.1256","DOIUrl":"https://doi.org/10.31989/ffs.v3i11.1256","url":null,"abstract":"Background: Diabetes is a chronic metabolic disorder marked by persistent elevated blood sugar concentrations and disturbances in the metabolism of carbohydrates, lipids, and proteins. Several functional foods and naturally occurring compounds derived from plants have therapeutic potential for managing diabetes and its associated metabolic abnormalities of lipids. Ferulic acid is a bioactive compound present in numerous functional foods. It provides an extensive array of health advantages, encompassing a diverse spectrum of benefits.Objective:The objective of this study was to assess the effect of 50 mg/kg body weight of Ferulic acid (FA50) on the lipid profile status in diabetic rats induced with Streptozotocin (STZ).Materials and methods: Experimental diabetes was created on male albino Sprague Dawley rats. The rats were categorized into five distinct groups- Normal (Group 1), Normal+ FA50 (Group 2), Diabetic control (Group 3), Diabetic + FA50 (Group 4), and Diabetic + Glibenclamide (Group 5). Diabetes was induced in Group 3, 4, and 5 by administering an I.P (intraperitoneal) injection of STZ (40 mg/kg body weight). Rats of groups 2 and 4 were orally administered with 50 mg of FA per rat’s body weight in Kg. Group 5 was treated with Glibenclamide (5 mg/ Kg body weight) daily for two months. On the 60th day, rats from all groups were euthanized, and blood samples were gathered for the purpose of conducting biochemical assessments.Results: The injection of STZ resulted in a significant increase in blood glucose, HbA1c, and lipid profile markers in the experimental rats. Oral administration of Ferulic acid and Glibenclamide drug to diabetic rats significantly (P ≤ 0.05) lowered hyperglycemia, triglycerides, and total cholesterol compared to the diabetic control group. Moreover, the administration of Ferulic acid significantly increased the levels of HDL-cholesterol and regulated the Apo lipoprotein A1- Apo lipoprotein B levels.Conclusion: The current research demonstrates the advantageous impact of Ferulic acid in improving lipid-related metabolic complications associated with diabetes.Keywords: Nutraceuticals, Ferulic acid, Streptozotocin, Diabetes, Lipid profile","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135933309","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ethnomedicinal application, phytochemistry and therapeutic effects of genus clerodendrum","authors":"Akingbolabo Daniel Ogunlakin, Idayat Adeola Akinwumi, Owoola Azeezat Ambali","doi":"10.31989/ffs.v3i10.1151","DOIUrl":"https://doi.org/10.31989/ffs.v3i10.1151","url":null,"abstract":"The genus Clerodendrum consist of flowering plants, which was once classified as a member of the Verbenaceae family, was recently classified as a member of the Lamiaceae family. Various species of this genus have been generally used for treating several ailments and disorders as well as ornamental plants. Secondary metabolites found in abundance in these species include terpenoids, saponins, carbohydrates, and glucosides as well as alkaloids, flavonoids, and phenolic compounds. Studies conducted so far have shown that the extracts and compounds of the species in this genus exert diverse physiological activities, including anti-inflammatory, anti-diabetic, antihypertensive, anti-allergic, analgesic, hepatoprotective, post-coital antifertility, antimicrobial, anticholinesterase, membrane stabilizing, antihelmitic, hypolipidemic, antitumor, and antimicrobial properties. Medicinal plants in this genus are beneficial, therefore they should be considered as lead in drug discovery and formulation.Keywords: Clerodendrum species, Forkloric uses, Pharmacological application, Phytoconstituents, Therapeutics","PeriodicalId":12570,"journal":{"name":"Functional Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135871717","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}