Functional Foods in Health and Disease最新文献

{"title":"Obtaining yeast mannoproteins with antimicrobial properties","authors":"Mariia Kuntsova, Tatiana Meledina, Svetlana Davydenko, Dmitrii Manshin, Anastasia Andreeva","doi":"10.31989/ffhd.v13i9.1179","DOIUrl":"https://doi.org/10.31989/ffhd.v13i9.1179","url":null,"abstract":"Introduction: Mannoproteins (MP) contained in the yeast cell wall (YCW) have high biological activity and possess several techno-functional properties. They are actively used in oenology, as a colloidal stabilizer and an inhibitor of the crystallization of potassium bitartrate, agriculture, as a feed additive for animals, the food industry, as an emulsifier. We obtained MP from Saccharomyces cerevisiae yeast and evaluated antimicrobial properties against Bacillus subtilis and Escherichia coli.Methods: YCW was obtained by autolysis of 15% yeast suspension of S. cerevisiae for 24 h at the temperature of 55° C with the initial pH of 5.0 and mixing at 120 rpm. MP preparations from YCW were obtained in two ways, namely, thermal extraction at the temperature of 121° C and alkaline extraction. The precipitated protein was dried in a dehydrator and then crushed. After that, MP were tested in relation to two cultures of E. coli and B. subtilis by sowing on liquid and solid nutrient media, with the addition of MP preparation obtained by various methods and different concentrations.Results: As a result of induced autolysis, YCW was obtained with a yield of 27%. The MP yield after thermal and alkaline extraction was 12.0 and 12.9%, respectively. In relation to E. coli, alkaline MP showed the inhibitory ability of 37% at the preparation concentration of 5% (m/v). The fraction obtained by thermal means demonstrated minimal antimicrobial activity (AA). Inhibition was 4% relative to the control sample at the preparation concentration of 3% (m/v). According to the experimental data obtained with respect to B. subtilis, AA of the alkaline (3% m/v) fraction was 80%. The thermal (5% m/v) fraction did not manifest AA, on the contrary, it acted as a catalyst for colony growth.Conclusions: Mannoprotein obtained by alkaline extraction showed an inhibitory effect on the growth of B. subtilis and E. coli. The resulting preparation can be used as a feed additive to agriculture animals as an alternative to antibiotics. With proper cleaning, this preparation can be used in medicine and cosmetology. Keywords: mannoprotein, cell wall, yeast, Saccharomyces cerevisiae, antimicrobial properties","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135394205","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":"Comparing the FDA's process for health claim submission and the FFC's guidelines for regulating functional foods","authors":"Sarah Stratton, Danik Martirosyan","doi":"10.31989/ffhd.v13i9.1228","DOIUrl":"https://doi.org/10.31989/ffhd.v13i9.1228","url":null,"abstract":"Health claims are essential for providing accurate information about the relationship between nutrients and health outcomes to consumers. They facilitate informed decision-making and support individuals in making healthy dietary choices. The U.S. Food and Drug Administration (FDA) regulates health claims to guide consumers in maintaining healthy dietary practices. Health claims on food labels help consumers understand the potential health benefits associated with specific products and make informed choices aligned with their health goals. These claims also promote transparency and trust in the food industry by providing evidence-based information. The process of submitting a health claim to the FDA involves complying with regulatory requirements and providing robust scientific evidence. Scientific evidence plays a crucial role in substantiating health claims and should be based on well-designed clinical trials, epidemiological studies, and mechanistic research. Adhering to FDA labeling requirements ensures the accurate and informative presentation of health claims on food labels. The Functional Food Center (FFC) is working on theoretical aspects of creating ideal functional food (FF) products as well as how these products should be identified with special FF labels. While the FDA focuses on evaluating health claims, the FFC emphasizes the safe and effective use of functional foods. Understanding the FDA's evaluation process and the FFC's guidelines is crucial for researchers, food manufacturers, and policymakers to navigate the regulatory landscape and promote informed consumer choices. Compliance with regulatory guidelines, adherence to scientific standards, and clear communication of health claims contribute to a more informed and health-conscious society.Keywords: Health claims, health outcomes, regulatory requirements, functional foods, health benefits","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":"2015 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135939231","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":"Evaluation of the antioxidant activity and nitric oxide production effect of formulated crispy vegetables from thermal processing of Amaranthus viridis and Sauropus androgynous","authors":"Juwainee Madardam, Saowakon Wattanachant, Chutha Takahashi Yupanqui","doi":"10.31989/ffhd.v13i9.1116","DOIUrl":"https://doi.org/10.31989/ffhd.v13i9.1116","url":null,"abstract":"Background: Amaranthus viridis and Sauropus androgynous are common edible vegetables consumed by the natives of Asia. This research aimed to carry out a comparative evaluation on the antioxidant activity and nitric oxide production effect of crispy vegetables formula of A. viridis and S. androgynous made by thermal processing.Methods: A. viridis and S. androgynous fresh vegetable leaves were dried, processed and formulated into crispy vegetables: A. viridis crispy vegetables, S. androgynous crispy vegetables and 50:50% (w/w) mixture of A. viridis and S. androgynous crispy vegetables. Total phenolic and flavonoids contents of the three crispy vegetables were evaluated using Folin Ciocalteu colorimetric and aluminum chloride assay. Results: S. androgynous crispy vegetable had higher phenolic (36.55 ± 0.01 mg GAE/g) and flavonoid (81.17±0.00 mg QE/g) contents than A. viridis crispy vegetables (16.55±0.00 mg GAE/g and 40.58±0.01 QE/g respectively) and 50:50% mixed crispy vegetable formula of A. viridis and S. androgynous (26.01 ± 0.00 mg GAE/g; 59.38±0.00 QE/g respectively). S. androgynous crispy vegetable sheet also demonstrated a better antioxidant activity against the radical effect of DPPH (15.43±0.07%), ABTS (34.04±0.05%) and FRAP (1.73±0.01) than A. viridis (13.45±0.11%, 26.35±0.17 &; 1.56±0.01 respectively) and was comparable with mixed formula (14.23±0.43%; 32.31±0.12%, 1.81±0.03 respectively). A significant dose-dependent cytotoxic effect was induced by the three crispy vegetables with IC50 of 8.33±0.69, 7.84±0.35, 7.86±0.33 respectively on HUVECs. The results also showed that mixed crispy vegetables (50:50%) promoted endothelial nitric oxide production. Conclusion:The study concludes that the antioxidant activity of the crispy vegetables reflects the total phenolic and total flavonoid content as their functional properties. Our findings also suggest that thermal processing of foods could have significant effect on the antioxidant activity of functional foods; however, A. viridis and S. androgynous prepared in crispy form may pose no potential threat to the body like the fresh vegetables.Keywords:Amaranthus viridis, S. androgynous, crispy vegetables, antioxidant, nitric oxide, hypertension, Thailand","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136299877","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":"Hypoglycemic and hypolipidemic activity of moringa grown in hydroponics and soil in Ararat Valley","authors":"A. Tadevosyan, A. Hakobjanyan, A. Tovmasyan, A. Asatryan, H. Roosta, M. Daryadar","doi":"10.31989/ffhd.v13i8.1158","DOIUrl":"https://doi.org/10.31989/ffhd.v13i8.1158","url":null,"abstract":"Background: Moringa has a hypoglycemic and hypolipidemic influence, and the water extract of its leaves can decrease the amount of glucose during Diabetes Mellitus. Moringa leaves in extract or powder form influenced type I and type II diabetes by enhancing insulin secretion and improving glycogen synthesis and glucose uptake in the liver and muscles. This occurred in the case of type I diabetes, as well as  by inhibiting glucose uptake and slowing gastric emptying in the case of type II diabetes.Objective: In our study, we try to evaluate the hypoglycemic, hypolipidemic, and antistress activity of Moringa grown for the first time in Armenia in hydroponic and soil conditions to find out the beneficial cultivation method of Moringa from the point of view of these activities.Materials and Methods: The study was done with the usage of a rabbit model, using water extract of Moringa leaves made with a 150 mg count of leaves on 1 kg weight of the animal. Hyperglycemia in the rabbits was induced by 21-day immobilization stress (3 hours a day). Rabbits were divided into 4 groups: the first  group was treated with the extract from the hydroponic Moringa in a dose of 2 ml/day, the second group received the extract from the soil Moringain a dose of 2 ml/day, the third group was the control—which did not receive any extract, but was exposed to stress, like first  and second  groups— and the fourth  group was the norm, which did not receive any extract and was stress free. Each group included 3 animals as means of replication. The glycogen level was measured in the livers, hearts, and muscles of rabbits. The level of glucose, total cholesterol, HDL, and LDL were measured in the serum of animals.Results: Our results showed that after a 21-day period of stress, the increased level of glucose stays at a high level in control groups, while the use of a hydroponic Moringa extract developed stress tolerance in animals and in soil Moringa extract stabilizes glucose levels in the blood. The cholesterol exceeded the norm 1.8 times in the control group and was inferior in hydroponic and soil groups by 1.5 and 1.4 times, respectively. These changes reflect the amount of HDL and LDL. Under stress conditions, the quantity of glycogen decreased from the norm in the liver, muscles, and heart muscle in the control group (2.5; 2.4; and 2.4 times, respectively) and increased in hydroponic (1.6; 1.5; and 2.1 times, respectively) and soil (1.6; 1.5; and 2.4 times, respectively) groups. This evidence shows that under stress conditions the glucose level of blood is improved on the 21st day of stress in groups that received the extract of moringa because of glucose exchange to glycogen with high efficiency in different organs.Keywords:  antistress activity, diabetes, HDL, glucose, Moringa oleifera, total cholesterol","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43145192","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":"Chemical composition and effective compounds of dates and their use in a snack to give energy to athletes","authors":"S. Hadi, D. Shaban, M.A.H. Morgab, Safa Mohammed Jasim","doi":"10.31989/ffhd.v13i8.1147","DOIUrl":"https://doi.org/10.31989/ffhd.v13i8.1147","url":null,"abstract":"Background: Dates are recognized as a rich source of nutrients, so they are considered a complementary food element positioning them as functional food for athletes. Energy balls are nutritious snack foods that people, individuals and athletes enjoy. They are a source of natural sugars, fibers and proteins that are nutritionally balanced. Food supplements consist of protein, fats, vitamins, minerals and carbohydrates. Objective:Enrichment some food products, especially energy-rich balls for athletes that made from dates as a main component for it. Materials and Methods: Date fruits from five cultivars (Dekel Nour, Barhi, zahdi, khlas, sukari) were collected from the orchards of Baghdad Governorate. The fruits were cleaned and dried in an oven at a temperature of 45 ° C until dryn, then the fruits were ground by means of a grinder. The ground forms were kept in sealed glass containers at a laboratory temperature of 20-25 °C until use.Results: Variability in contents was observed across the different cultivars, with the highest percentage of total sugars, amounting to 86.70%, being recorded in Barhi dates.  Conversely, the lowest sugar percentage was found in date meat, measuring at 69.20%. The fruits recorded the highest moisture percentage with a value of 30.01%. The mineral composition showed that P was the predominant mineral, followed in descending order by Mg, Ca, and proteins. The protein content ranged from 2.14 to 3.20%, while crude fat ranged from (0.15 - 0.44) %. Moisture content in date varieties with early ripening time was between low and high values of 10% to 30%. The comprehensive nutritional profile encompassed minerals and numerous vitamins, most notably B vitamins. Carbohydrates constitute 70% of the date’s composition, including fructose and glucose. Additionally, dates are rich in calcium, magnesium, selenium, copper, phosphorous, potassium, zinc, sulfur, cobalt, fluorine, and manganese. Lately, interest in dates has increased because of their health importance, catalyzing the development of food products.Keywords: Dates, active substances, chemical compounds, functional foods, oat, nuts","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47739541","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":"Estimating peppermint essential oil levels: water-stream and classical hydroponic systems","authors":"M. Daryadar, J. Alexanyan, Stepan K. Mayrapetyan, Kh.S. Mayrapetyan, A. Tovmasyan, A. Tadevosyan","doi":"10.31989/ffhd.v13i7.1123","DOIUrl":"https://doi.org/10.31989/ffhd.v13i7.1123","url":null,"abstract":"Background: The leaves of peppermint and the essential oil received from them are used in medicine. The chemical content of essential oil is quite complex. It contains about 30 terpene compounds. The content of essential oil in flowers is 4-6%; in leaves – 2.4-2.8%, and in stems 0.3%. The main components that define the quality of essential oils are menthol, menthone, limonene, menthofuran, and isomenthone. Peppermint is used in the form of tea, tincture, extract, and salves. It has a regulating influence on the heart and circulatory system. It calms the heartbeat and supports the decrease of blood pressure, and the oil stream is used for dyspnea in the form of inhalation. Plant cream is used against insect bites, eczema, hemorrhoids, muscle pains, and some chronic diseases.Context and purpose of this study: The work aimed to study the content of the main components from the quality indicators of the essential oil of peppermint grown in different water-stream and classical hydroponic systems for the first time in Armenia.Results: From the analyses, it was revealed that the strengthening of the essential oil of peppermint grown in different systems of the water-stream hydroponics (cylindrical, gully, continuous) and classical hydroponics was observed in August. At the same time, high-yield plants of cylindrical and classical hydroponic systems exceeded other variants by 1.3-1.5 times with the essential oil output. In hydroponic systems, the specificities of the physical-chemical indices of peppermint essential oil were also studied. In August, the refractive indicator of essential oil increased to some extent in all variants, except for continuous hydroponics. The lack of increase in continuous hydroponics can likely be explained by the change in the ratio of essential oil to different compounds. At the end of vegetation, in September, some increase of essential oils' specific gravity was observed in the gully (2.1-3.5%) and continuous (4.5-4.7%) modules, while in cylindrical and classical hydroponics the change was minor. During vegetation, the essential oil of plant leaves was subject to not only quantitative but also qualitative changes. The cylindrical system exceeded other water-stream hydroponics variants with the main essential oil menthol component by 1.1-1.4 times and classical hydroponics by 1.1 times. The Gully system exceeded other water-stream systems with the content of D-Limonene and Menthyl acetate 3.6-9.7 and 1.3-3.0 times, respectively. And classical hydroponics 1.4 and 1.7 times, respectively. In the continuous system, the content of Isomentone, Pulegone, and Mint furanone was 1.3-2.0, 3.3-3.5, and 5.7-6.2 times higher, respectively, compared with the other water-stream hydroponic systems, and 1.6, 2.6, and 1.7 times, compared with classical hydroponics. Classical hydroponics exceeded all variants of water-stream hydroponics in the content of Piperidone by 3.3-4.1 times.Conclusion:Although the strengthening of essential oil bios","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":"1 1","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41656723","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":"Food and medicinal plants from Nigeria with anti-Helicobacter pylori activities induce apoptosis in colon and gastric cancer cell lines","authors":"T. Lawal, Shital R Patel, G. Mahady","doi":"10.31989/ffhd.v13i7.1105","DOIUrl":"https://doi.org/10.31989/ffhd.v13i7.1105","url":null,"abstract":"Background: Food and medicinal plants are used traditionally in Nigeria to treat gastrointestinal (GI) disorders such as gastritis, peptic ulcer disease and GI-related cancers. We have previously reported that specific extracts of Nigerian food and medicinal plants inhibited the growth of Helicobacter pylori, a bacterium known to cause peptic ulcer disease, as well as gastric and colon cancer. Objective: To determine the effects of three food plants, namely Anogeissus leiocarpus (DC.) Guill. & Perr.  (African birch, Combretaceae), Terminalia glaucescens Planch ex Benth. (Nigerian chewing sticks, Combretaceae) and Dillenia indica L. (Elephant apple, Dilleniaceae) used in Nigeria for the treatment of GI disorders and cancer in six colon and gastric cancer cell lines, and two non-cancerous cell lines. Methods: Cancer cells were grown in appropriate media and CellTiter-Glo® 2.0 and ApoTox-Glo™ Triplex assays were used to measure cell growth and apoptosis in SW480, SW620, HCT116, Caco2 cell lines, as well as  AGS and NCI-N87 gastric cancer cells. Caspase-Glo® 3/7, and Caspase-Glo® 8 were used to determine caspase activities and apoptosis. Gene expression was measured using quantitative PCR.Results: The methanol extract of A. leiocarpus roots inhibited the growth of HCT-116, SW480 and SW620 colon cancer cells (IC50 of 15.8, 10.0, and 20.8 µg/mL, respectively), but weakly active in the AGS and NCI-N87 cells (IC50 77.0 and >100 µg/mL respectively). The T. glaucescens extract was weakly active in HCT-116 cells (IC50 64.9 µg/ml) and AGS cells (52.2 µg/ml). The D. indica extract was active in SW480 (IC50 15.8 µg/mL), and weakly active in Caco2 (IC50 35.2 µg/mL) and HCT-116 (IC50 53.2 µg/mL). In HCT-116 cells, A. leiocarpus root extract and its aqueous partition increased caspase 8 activity, as well as mRNA expression of p53, while expression of Bcl-2 and HDAC1 mRNA was reduced. Bioassay guided fractionation of the aqueous partition led to the isolation and identification of the known compound methyl gallate.Conclusions: These data suggest that the Nigerian food plants with anti-Helicobacter pylori activities increase the expression of the tumor suppressor p53 and inhibit HDAC1, thereby inducing apoptosis in HCT-116 colon cancer cells.Running Title: Inhibitory Effects of Nigerian food plants on GIT CancersKeywords: African birch, AGS, Apoptosis, Anogeissus leiocarpus, Dillenia indica, Elephant apple, Terminalia glaucescens, Nigerian chewing sticks, HCT-116, SW480, SW620","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48144379","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, quality and safety evaluation of a probiotic whey beverage","authors":"G. Abitayeva, G. Bissenova, B. Mussabayeva, Yerassyl Naimanov, Тamara Тultabayeva, Z. Sarmurzina","doi":"10.31989/ffhd.v13i7.1121","DOIUrl":"https://doi.org/10.31989/ffhd.v13i7.1121","url":null,"abstract":"Background: This study was aimed at the development of a whey beverage enriched with a probiotic starter culture, prebiotics, vitamins, and minerals, and evaluation of microbiological, physico-chemical, and toxicological characteristics of the developed beverage.Methods: The beverage formulation was determined based on organoleptic analysis. The assessment of microbiological and physico-chemical parameters was carried out in accordance with regulatory standards. The safety assessment of the developed drink was carried out in vivo.Results:A beverage formulation based on whey enriched with probiotic bacteria Lactobacillus casei 1A, Lactobacillus paracasei 2A, Lactobacillus brevis 4 LB, prebiotic inulin, vitamins (A, C) and minerals (potassium iodide) was developed. The organoleptic, physico-chemical, and microbiological properties of the developed drink were determined. The quality of the beverage complied with food safety regulations, the viability of probiotic bacteria and the acidity of the beverage remained stable during storage. Acute score toxicity and allergenic properties in vivo did not reveal any physiological abnormalities and made it possible to classify the developed product as a low-hazard substance.Conclusion:The optimal composition of a probiotic whey beverage has been developed, which can be considered as a potential product for functional nutrition.Keywords: Whey beverage, Formulation, Probiotic, Functional, Safety Assessment, Toxicity, Allergenic properties, In vivo","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46078059","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":"The effects of DyglomeraⓇ (dichrostachys glomerata extract) on body fat percentage and body weight: a randomized, double-blind, placebo-controlled clinical trial","authors":"J. Youovop, G. Takuissu, Christelle Mbopda, F. Nwang, Raissa Ntentié, Mary-ann A. Mbong, B. Azantsa, Harinder Singh, J. Oben","doi":"10.31989/ffhd.v13i6.1088","DOIUrl":"https://doi.org/10.31989/ffhd.v13i6.1088","url":null,"abstract":"Introduction: Previous studies have shown the beneficial effects of Dyglomera®, a hydroethanolic extract of Dichrostachys glomerata, on inflammation as well as parameters linked to metabolic syndrome. Its effect on body fat was however not verified. The present study was therefore carried out to evaluate the anti-obesity effect of the Dyglomera®, on overweight and obese subjects.Methods: This 12-week randomized, double-blind placebo-controlled trial had percentage body fat measured by dual-energy X-ray absorptiometry, body weight and body mass index set as efficacy endpoints.  On the other hand, key biochemical parameters were measured as secondary endpoints.  The values of these parameters at T12 compared to T0 for the placebo and Dyglomera® groups were used as a measure of the efficacy. Results: Subjects treated with Dyglomera® for 12 weeks showed significant differences, with 6.73 kg (p<0.05) decrease in the body weight and 22.85% (p<0.05) reduction in the percentage body fat. In addition, the markers of lipid profile, adipocytokines, glycemia and transaminases plasmatic activities were also improved by the intake of Dyglomera®.Conclusions: This study shows that Dyglomera® effectively decreases the body weight in obese subjects after 12 weeks of treatment, which was accompanied by a reduction in the body fat and related disorders. Dyglomera®is a good agent for overweight and obesity management.Keywords: Dichrostachys glomerata, Dyglomera®, body fat percentage, body weight, clinical trials.","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45352788","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":"Acrylamide content and quality characteristics of French fries influenced by different frying methods","authors":"Zahraa Adil Ahmed, N. K. Mohammed, A. S. Meor Hussin","doi":"10.31989/ffhd.v13i6.1126","DOIUrl":"https://doi.org/10.31989/ffhd.v13i6.1126","url":null,"abstract":"Background: This study aimed to compare the effects of three different frying methods, namely air frying (AF), microwave frying (MF), and deep frying (DF) in corn oil, on the moisture and texture, as well as the content and absorption of oil, carbohydrates and acrylamide  in French fries. Materials and Methods: For the DF, the fresh potatoes were fully dipped in corn oil and the oil temperature was set at 160 °C for three intervals of 3, 5, and 7 minutes.  In the MF, the oil was preheated to 180 °C for three time intervals of 160, 180, and 200 seconds. The AF was set at a temperature of 170 °C for three time intervals of 8, 10, and 12 minutes, without adding oil.Results: The results showed that AF resulted in a lower acrylamide content (21.8 ppm) after 8 minutes at 170°C compared to the other frying methods. However, DF in corn oil was preferred in terms of color, flavor, and overall acceptance in the sensory evaluation of the French fries. MF resulted in the hardest French fry texture due to excessive evaporation of moisture.Conclusion: The findings suggest that AF may be a healthier option with a lower acrylamide content, while DF in corn oil may be preferred for its superior sensory characteristics.Keywords: Acrylamide, Air frying, Deep frying, Microwave, Oil absorption, Sensory evaluation. ","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43094028","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}