Functional Foods in Health and Disease最新文献

{"title":"Transforming olive pits into functional foods: evaluation of phenolic, antioxidant, nutritional and microbiological properties","authors":"Avgoustina Galitsopoulou, Chrisa Salepi, Foteini Karagianni","doi":"10.31989/ffhd.v12i10.1011","DOIUrl":"https://doi.org/10.31989/ffhd.v12i10.1011","url":null,"abstract":"Background: The research aims to propose a new potential role for the olive pits as new functional foods for supporting human nutrition, health and wellbeing. The experimental research has been focused on developing a new method to suitably process the by-products of table olives (olive pits) and investigating the health-related and nutritional components of the final products.Methods: A new methodology of processing the olive pit by-product to successfully resume the edible part of the pit interior, has been developed (as showed below): In the final form of the processed olive pit, a detailed identification and determination of specific phenolic compounds with pharmacological interest was developed with a high-performance liquid chromatography- photodiode array detector (HPLC-DAD). Antioxidant activity was also evaluated with DPPH free radical scavenging assay. Other health-related nutritional parameters were also investigated, with an emphasis on fatty acid profile analysis, dietary fiber and protein concentration. Microbiological quality of the final products were also investigated. Results: Results showed that in the processed form of the olive pits, total bioactive phenolic content was found in significant levels, reaching an 8-25-fold higher concentration than the usual phenolic content of extra virgin olive oil. The quantitative determination showed that the principal biophenol determined was hydroxytyrosol, followed by tyrosol. DPPH analysis presented a high antioxidant activity, whilst the product presented considerable contents of monosaturated fatty acids, especially oleic acid, plant proteins and dietary fibers. Microbiological quality of the product was efficient in all samples tested. Conclusions: After suitable processing, the by-products of the olive pits can be considered as a valuable source of bioactive phenolic compounds with strong antioxidant activity,  as well as a good source of monosaturated fatty acids, oleic acid, plant proteins and dietary fibers. Overall, the olive pits could be reconsidered as a functional food or matrix with a promising potential for pharmaceutical, nutritional and cosmetic applications.Keywords: olives; pits; phenols; antioxidants; monosaturated fatty acids; oleic acid; functional foods; by-products","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46812582","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 Effect of Roselle (Hibiscus) Juice on Mood Improvement in Healthy Adults","authors":"Noha M. Almoraie, Najlaa M. Aljefreea, M. A. Althaiban, M. Hanbazaza, Huda Wazzan, I. Shatwan","doi":"10.31989/ffhd.v12i10.985","DOIUrl":"https://doi.org/10.31989/ffhd.v12i10.985","url":null,"abstract":"Introduction: The juice of Hibiscus sabdariffa Linn is commonly used as a traditional medicine for hypertension, pyrexia, and mood improvement. This study aimed to examine the effect of hibiscus juice on the mood states of healthy Saudi adults. Methods: A total of 32 healthy adults were asked to complete a questionnaire and were subsequently provided with 250 mL of prepared hibiscus juice to drink daily for 1 week. The participants were instructed to answer the Beck Depression Inventory before and after 1 week of drinking the hibiscus juice daily. Results: The results indicated a significantly positive change in the participants’ daily mood after 1 week of drinking 250 mL of hibiscus juice daily. Drinking hibiscus juice enhanced mood status by increasing relaxation and decreasing fear of the future and heart palpitations in most participants. Furthermore, it increased the consumption of caffeinated drinks. However, drinking hibiscus juice had no effect on the number of meals consumed. Conclusion: Drinking hibiscus juice had significant beneficial effects on mood. These results may be useful for future public health recommendations, especially among young adults and children. Further studies with larger sample sizes and longer experimental durations are needed to confirm and generalise these findings.Keywords: Mood Improvement, Cognitive, Hibiscus, Saudi Arabia, Adults","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49119639","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":"Agave syrup as a replacement for sucrose: An exploratory review","authors":"R. Yargatti, Arti Muley","doi":"10.31989/ffhd.v12i10.1003","DOIUrl":"https://doi.org/10.31989/ffhd.v12i10.1003","url":null,"abstract":"Sucrose in its various forms has become an important part of our daily intake. Apart from sweetness, it also provides structure, and stability and plays important role in the appearance of the final product. Sucrose is widely used in the production of sweets, desserts, and beverages, however, the various effects of high consumption of sucrose, such as obesity, type 2 diabetes, and cardiometabolic disorders are of concern. Thus, in the present review, we have tried to summarize the usability of an alternative to sucrose. We explore the possibility of Agave, a native plant from Mexico, and its by-products (Agumiel, Agave syrup, etc) as a healthy alternative to sucrose in the food industry in this paper. This study uses Google scholar to review the history, properties, production, regulations, studies, and commercial adaptation of Agave in different food products. Chemical, physical, and biological properties are explored of the two most widely used varieties (Agave Tequilana & Agave Salmiana). The findings indicate that Agave has a long consumption history. Though the production is being regulated by the Mexican government, adulteration and fake labels are a concern. Recent animal studies have proved its safety, while long-term human benefits could be the scope of future studies. The authors conclude that Agave has good potential to replace sucrose shortly although long-term health benefits need acute exploration for it to be a suitable substitute for sucrose in order to reduce the risk of diet-related disorders.Keywords: Agave; Natural sweeteners; Sucrose replacement; commercialization; New product development.","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47417926","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 substituting oats and soybeans on the physicochemical composition of burgers and obtaining functional foods","authors":"S. Hadi, Firas R. Jameel, Mohammed Majid Hamid","doi":"10.31989/ffhd.v12i10.996","DOIUrl":"https://doi.org/10.31989/ffhd.v12i10.996","url":null,"abstract":"Background: Plant foods, as functional foods, provide not only the essential nutrients needed to sustain life but also low-energy foods for health promotion and disease prevention, the burger, made of several types of meat, contains soy and oats in varying proportions to enhance its chemical and physical properties, as well as to test the efficacy of soy and oat flour as fat alternatives.Objective: The goal of this study was to conduct chemical and physical analyses to Calculation of proportions to determine whether use this type of hamburger Fast food energy reduction might be used for the manufacturing of low- fat beef burgers, the treatment of obesity and autism,Materials and Methods: For both oats and soybeans, there were three burger treatments made of beef, chicken, and lamb, with a ratio of 5, 10, and 15% of each utilized to construct the model items. The meat fillers and fine fat were blended in a grinder. The Burger sample weight was 75 g and kept chilled on 40C for 24 hours.Results: The burger fillers which contain 10% oats and 10% soy and 5%, 15% ratios, respectively, made improvement in the chemical qualities notably with beef and lamb, respectively, while improving physical properties especially with beef and lamb.Conclusion: Low fat and high fiber kofta meat can be made using oat flour with an 8.0% oat flour and 0.5% carrageenan, with little negative impact on its physicochemical and sensory properties.Keywords: Meat, chemical, physical, Burgers, Oats, Soybean, functional foods.","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47629546","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":"Phytochemicals in commonly consumed foods in malawian diets","authors":"V. Ndolo, Margaret Maoni, Bonface Mwamatope, D. Tembo","doi":"10.31989/ffhd.v12i10.976","DOIUrl":"https://doi.org/10.31989/ffhd.v12i10.976","url":null,"abstract":"Background: Plant foods, as functional foods, provide not only the essential nutrients needed to sustain life, but also bioactive compounds (phytochemicals) for health promotion and disease prevention.Objective of the study: The aim of this research was to screen phytochemicals in commonly consumed fruits and vegetables in Malawi. The effect of processing vegetables on phytochemicals was also evaluated.Methods: The potential of some commonly consumed fruits and vegetables in their raw and cooked forms as natural source of phytochemicals was evaluated in both aqueous and methanol extracts. These fruits and vegetables were screened for alkaloids, saponin, tannins, flavonoids, quinones, coumarins, terpenoids, steroids, glycosides and anthocyanins, total flavonoids content (TFC) and total phenol content (TPC) using standard procedures. TPC and TFC were also analyzed using spectrophotometric methods.Results: Almost all the phytochemicals screened were found in some of the studied fruits and vegetables, with indigenous fruits and vegetables having the most, except for glycosides and anthocyanins. TPC in fruits ranged from 715.08mgGAE/g to 21,119.66mgGAE/g, while TFC ranged from 44.10mgQE/g to 434.74mgQE/g in vegetables. TPC of uncooked vegetables ranged from 522.22 mgGAE/g (pumpkin leaves) to 33, 684.66 mgGAE/g (ntoriro), while in cooked vegetables it ranged from 135.93 mgQE/g (bonongwe) to 6817.86 mgQE/g (chisoso). Overall, indigenous vegetables showed higher TPC values in comparison to exotic vegetables. It was also observed that processing of vegetables affected total phenolic compounds differently. In some vegetables, TPC values increased with cooking (pumpkin leaves, bonongwe and chisoso), while in others (cabbage, Chinese and rape) it decreased.Conclusions: The results show that fruits and vegetables can serve as a cheap source of natural antioxidants that could help fight non-communicable diseases, such as hypertension, diabetes, and cancer. As might be expected, a single fruit or vegetable doesn’t contain all the necessary phytochemicals. Therefore, an intake of a mixture of fruits and vegetables is recommended for maximum benefit as functional foods.Keywords: Phytochemicals, fruits, vegetables, total phenolic content, non-communicable diseases","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44146411","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":"Modulation of gut microbiota and their metabolites by functional mulberry juice non-thermally pasteurized using microfiltration","authors":"Thitirat Kaewsedam, W. Youravong, Zhenyu Li, S. Wichienchot","doi":"10.31989/ffhd.v12i9.980","DOIUrl":"https://doi.org/10.31989/ffhd.v12i9.980","url":null,"abstract":"Background: Mulberry fruit is a source of phenolic compounds and has biological properties. This study aimed to assess the effects of isomaltooligosaccharide (IMO) added to mulberry juice on prebiotic activity and gut fermentation properties.Objectives: The study aimed to produce mulberry juice supplemented with IMO, which might generate short chain fatty acids (SCFA), and to examine the effects of a prebiotic activity after fecal fermentation.Materials and methods: Functional mulberry juices were prepared with three different levels of isomaltooligosaccharide (IMO), namely 0% (MBI0), 2% (MBI2), and 8% (MBI8). The study tested mulberry juices supplemented with IMO, which generated short-chain fatty acids (SCFA), phenolic metabolites, and favored beneficial gut bacteria, and examined the prebiotic activity after fecal fermentation by the colonic microbiota. A crossflow hollow fiber microfiltration system with a 0.22 μm pore size was employed to deliver permeates considered non-thermally pasteurized juices.Results: The results show that short chain fatty acids (SCFA) included large propionic acid and butyric acid concentrations at 48h. The percent of bifidobacteria significantly increased to 5.03% and 17.53% in 24 hours fermentation of MBI2 and MBI8, respectively. After fecal batch culture fermentation, some anthocyanin metabolites such as 3-(2-hydroxyphenyl) propionic acid, 3,4-dihydroxybenzaldehyde, L-phenylalanine, and aminocaproic acid, were detected. Therefore, IMO can serve as a potential prebiotic ingredient added in mulberry juice for promoting the growth of beneficial gut microbiota.Conclusion: The results show that IMO favored beneficial microorganisms in the gut and contributed to biologically active compounds such as metabolites of polyphenols and anthocyanins in the gut.Keywords: Mulberry, isomaltooligosaccharide, prebiotic, gut microbiota, metabolites","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45317584","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":"Corozo (Bactris guineensis) fruit extract has antiviral activity in vitro against SARS-CoV-2","authors":"T. Jaimes-Gualdrón, Lizdany Flórez-Álvarez, M. I. Zapata-Cardona, B. Rojano, M. Rugeles, Wildeman Zapata-Builes","doi":"10.31989/ffhd.v12i9.918","DOIUrl":"https://doi.org/10.31989/ffhd.v12i9.918","url":null,"abstract":"Background: Given the current COVID-19 pandemic, numerous drug development studies are being carried out for the treatment and control of this disease. This study aimed to evaluate the in vitro antiviral potential of Corozo fruit extract (Bactris guineensis) against SARS-CoV-2.Methods: Corozo extract (CE) was prepared from the pulp of mature Corozo fruits. The total content of phenols, flavonoids, and anthocyanins in the extracts was determined using the Folin-Ciocalteu, aluminum chloride, and pH differential methods, respectively. The cytotoxicity on Vero E6 cells was evaluated by MTT assay. Antiviral activity was evaluated by pre-post-treatment using a Colombian isolate of SARS-CoV-2. Viral titer was quantified by plaque assay.Results: Anthocyanin concentration of CE was 144.95 ± 10.3 mg cyanidin-3-glucoside/L. The cytotoxicity of CE on Vero E6 was lower to 20 % at 15.6 g/L. Corozo extract inhibited SARS-CoV-2 at 15.6, 7.8, 3.9 and 1.9 g/L with inhibition percentages of 88.2%, 84%, 59.6% and 56.3%, respectively.Conclusion: This is the first report on the in vitro antiviral effect of Corozo fruit extract against SARS-CoV-2. Since this is a natural product, proven safe for consumption, in the future and with further studies, it could be considered an important functional food that can be useful in preventing strategies to fight against COVID-19.Keywords: Bactris guineensis, Corozo fruit, antiviral activity, SARS-CoV-2, COVID-19.","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49393834","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":"Mechanism Prediction of Gastro-protective Effects of the Biebersteinia multifida against Ethanol-Induced Gastric Ulcers; an Insilco study","authors":"S. R. Zarchi, Mahdi Dousti, Davood Rezazadeh, E. Sajadi, Sara Rizvand, N. Roozbahani","doi":"10.31989/ffhd.v12i9.964","DOIUrl":"https://doi.org/10.31989/ffhd.v12i9.964","url":null,"abstract":"Introduction: Peptic ulcer disease (PUD) is one of the most common diseases of the gastrointestinal tract. Herbal remedies are alternative therapies that have different gastro protective mechanisms, the gastro protective effect of Biebersteinia multifida (BM) was evaluated previously.Objective: This study was performed to predict the possible mechanism of action of BM bioactive compounds on ameliorating ethanolic PUD in an Insilico study by molecular docking.Methods: Bioactive compounds in BM were screened by Molegro Virtual Docker 6.0 (MVD) for their effects on factors affecting the healing and progression of ethanolic PUD.Results: The principal bioactive compound in BM root that has an ameliorating effect in PUD is the flavonoids luteolin rutinoside. This compound establishes the lowest binding energy with the enzymes xanthine oxidase, cyclooxygenase-2, and superoxide dismutase, respectively.Conclusion: Biebersteinia multifida probably affects the factors involved in ethanolic PUD due to the presence of flavonoids luteolin rutinoside and thus plays a role in the healing of PUD.Keywords: Molecular Docking, Biebersteinia multifida, Peptic ulcer, Molegro Virtual Docker","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43737198","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, physicochemical evaluation and sensory analysis of yogurt added with extract of polyphenolic compounds from Quercus crassifolia oak bark","authors":"Eréndira Valencia-Avilés, M. García-Pérez, M. G. Garnica-Romo, J. D. Figueroa-Cárdenas, M. Paciulli, H. Martínez‐Flores","doi":"10.31989/ffhd.v12i9.951","DOIUrl":"https://doi.org/10.31989/ffhd.v12i9.951","url":null,"abstract":"Introduction: A diet high in calories and saturated fats has been associated with health problems that have been increasing worldwide. Therefore, it is required to increase the number of formulated foods that generate well-being to health. Yogurt is a widely consumed food by all sectors of the population and it can be used as a vehicle to incorporate bioactive compounds. The phenolic compounds present in forest residues, such as those from oak bark, can be used and incorporated into yogurt, to increase its benefits as a functional food.Objective: The objective of this study was to develop a multifunctional yogurt enriched with vegetable oil (2.3% w/w) as a source of omega 6 and 3 and adding nanocapsules (24.5% w/w) of an extract of oak bark from Quercus crassifolia, rich in in phenolic compounds and high antioxidant capacity.Methods: Three yogurt formulations were prepared: F1: yogurt was made with non-fat milk, used as a control, F2: yogurt was prepared with non-fat milk and added with vegetable palm oil, and F3: non-fat yogurt was added with vegetable oil and nanoencapsulated oak bark phenolic extract. The yogurts were characterized in their chemical composition, microbiological analysis, and sensory analysis. Results: The multifunctional product F3 and product F2 presented lactic acid bacteria in concentration of 3.01X106 and 4.73x106, respectively, preserving characteristics of probiotic food. Product F3 presented low levels of syneresis (7.34%) and it was significantly different from the control yogurt (9.01%). The viscosity increased from 150 cP in the control yogurt to 341 cP in F3, due to the increase in the concentrations of solids by nanoencapsulating the phenolic. The wall material used for nanoencapsulation was sodium caseinate and mantodextrin. However, this increase in viscosity did not affect the sensory evaluation of the product. There were no significant differences between the control yogurt and the F2 and F3 products.Conclusion: A yogurt added with vegetable oil and nanoencapsulated oak bark phenolic extract was obtained. It was enhanced by the presence of probiotics, bioactive compounds, and essential fatty acids, and then evaluated and accepted by a sensory panel. Nanoencapsulation is a viable alternative to mask the characteristic astringent taste of phenolic compounds because it was not detected by the panelists. Keywords: waste recovery; functional dairy foods; essential fatty acids; probiotics; antioxidants; sensory.","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49440860","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":"Adjuvant benefit of a peptide-rich marine biology formula (LD- 1227) in rheumatoid arthritis: a randomized, double-blind, controlled study","authors":"Lorenzetti Aldo, Solimene Umberto, Rastmanesh Reza, F. Marotta, Fang He, Rasulova S, Aperio Cristiana, Anzulovic Nevenka, Zerbinati Nicola","doi":"10.31989/ffhd.v12i9.960","DOIUrl":"https://doi.org/10.31989/ffhd.v12i9.960","url":null,"abstract":"Introduction. There is a growing interest on non-chemical therapies among patients suffering from rheumatoid arthritis (RA), although safety, efficacy and properly designed studies are often lacking. Objective. The aim of the present investigation was to explore the clinical effectiveness of a marine nutraceutical, LD-1227, endowed by fine molecular biology studies, in the management of RA. Methods. The study design was a 12-week, randomized, double-blind study involving forty patients with stable long-standing RA who were randomized to receive either LD-1227 (n = 20) or Omega-3 (n = 20) on top of their established maintenance therapy. Results. At study recruitment and after 12 weeks of treatment, their Health Assessment Questionnaire (HAQ), erythrocyte sedimentation rate (ESR), visual analogue scale (VAS), and Disease Activity Score (DAS) 28, anxiety and depression analysis, C-reactive protein (CRP) levels, CXCL1, several pro-inflammatory interleukins levels and related gene expression, were compared between the two groups. Primary end point was the proportion of patients with response at weeks 12 as from the 20 % to 50% improvement criteria of the American College of Rheumatology (ACR20). At 12 weeks, ACR20 beneficial response was 81.0 % in LD-1227 group and 44 % in omega-3 group, (p< 0.01). The superiority of LD-1227 appeared also when considering the ACR50 response at 12 weeks (62% in LD-1227 group as compared to 31 % in omega-3 group, p< 0.01). The LD-1227-treated group displayed a significant improvement of VAS scale, HAQ score, morning stiffness and tender points (p < 0.01 vs control and p < 0.05 vs omega-3, respectively). From the biochemical viewpoint, patients in the LD-1227 group showed a lower level of CRP, IL-6, TNF-α, IL-1β, CXCL1, IFNγ, IL-15 and IP-10 and significant downregulation of related gene expressions. Unlike what observed in LD-1227 group, in the omega-3 group, CRP and DAS28 did not reach statistical difference. A substantial reduction of extra pain killer use was noted under LD-1227 treatment. Conclusion. One can conclude that LD-1227 may play a significant role on the management of RA and with a specrum and mechanisms of actions distinct from the canonical omega-3 while being devoid of any side effect or tolerability issues.Keywords: rheumatoid arthritis, cytokines, omega-3, marine peptides, inflammation, pain, gene expression","PeriodicalId":12623,"journal":{"name":"Functional Foods in Health and Disease","volume":" ","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48284995","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}