Bioactive compounds in health and disease最新文献_第9页

Effects of Namya Kanom Jeen powder extract on hypoglycemic and anti-oxidant properties in Alloxan-induced diabetic rats 南洋参散提取物对四氧嘧啶诱导的糖尿病大鼠的降糖和抗氧化作用

Bioactive compounds in health and disease Pub Date : 2018-12-27 DOI: 10.31989/bchd.v1i8.549

Preeya Dat-arun, R. Leelawattana, P. Chinachoti

{"title":"Effects of Namya Kanom Jeen powder extract on hypoglycemic and anti-oxidant properties in Alloxan-induced diabetic rats","authors":"Preeya Dat-arun, R. Leelawattana, P. Chinachoti","doi":"10.31989/bchd.v1i8.549","DOIUrl":"https://doi.org/10.31989/bchd.v1i8.549","url":null,"abstract":"Background: Diabetes mellitus (DM) is a major health care problem worldwide. Major intervention control of DM is by using medical treatments and dietetic therapy. Spices and herbs have been known to have anti-oxidant, anti-inflammation and anti-diabetic properties. Southern Thai foods known to contain phytochemicals in large amount, have been demonstrated to exhibit such properties and Namya Kanom Jeen (NKJ), a Southern Thai soup, shown to be most promising. Here, we studied the effect of NKJ water extracts on hypoglycemic and anti-oxidant properties in Alloxan-induced diabetic rats.Methods: This study aimed to assess the effect of NKJ water extract on blood glucose, insulin, malondialdehyde (MDA), homeostatic model assessment of insulin resistance (HOMA-IR) and high sensitive C-reactive protein (hs-CRP) levels in Alloxan-induced diabetic (DM) rats for 3 weeks.Results: In Alloxan-induced diabetic rats, the NKJ water soluble extracts at 200, 1,000 and 2,000 mg/kg body weight doses (n=7) significantly lowered blood glucose, insulin, MDA, HOMA-IR levels compared to diabetic control (Metformin, p < 0.05). Conclusion: In summary, feeding of NKJ aqueous extract effectively lowered baseline blood glucose, insulin, MDA and HOMA-IR in diabetic rats.Keywords: Diabetes mellitus; Anti-oxidant; Glycemic; Insulin resistance; HOMA-IR, Namya Kanom Jeen powder ","PeriodicalId":93079,"journal":{"name":"Bioactive compounds in health and disease","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42675447","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}

引用次数: 1

Immunonutrition: Modulating the immune response in critically ill and surgical patients through nutrition 免疫营养:通过营养调节危重病人和外科病人的免疫反应

Bioactive compounds in health and disease Pub Date : 2018-11-30 DOI: 10.31989/BCHD.V1I7.587

Scarlet F Louis-Jean, D. Martirosyan

引用次数: 0

Research progress on the antibacterial mechanisms of carvacrol: a mini review 香芹酚抗菌机制研究进展综述

Bioactive compounds in health and disease Pub Date : 2018-10-31 DOI: 10.31989/BCHD.V1I6.551

Dan-Wei Zhang, R. Gan, Ying-Ying Ge, Qiong-Qiong Yang, Jiao Ge, Huabin Li, H. Corke

引用次数: 11

Armenian fermented milk product Choratan and its influence on gut microbiota in health and pathology 亚美尼亚发酵乳制品Choratan及其对健康和病理肠道菌群的影响

Bioactive compounds in health and disease Pub Date : 2018-09-30 DOI: 10.31989/BCHD.V1I5.562

Zaruhi G. Kalikyan, V. Avagyan, A. Abrahamyan, L. Vardanyan, Alexander Selimyan, M. Avagyan

{"title":"Armenian fermented milk product Choratan and its influence on gut microbiota in health and pathology","authors":"Zaruhi G. Kalikyan, V. Avagyan, A. Abrahamyan, L. Vardanyan, Alexander Selimyan, M. Avagyan","doi":"10.31989/BCHD.V1I5.562","DOIUrl":"https://doi.org/10.31989/BCHD.V1I5.562","url":null,"abstract":"Background: Choratan is an ancient Armenian fermented milk product which was recreated as a food supplement by A. Selimyan with the use of innovative technologies. Choratan contains large amounts of active Lactobacillus acidophilus, amino acids, and other bioactive compounds. Material and method: The influence of Choratan on gut microflora was studied in the frame of grant projects through the financing of State Committee of Science of Armenia. One hundred forty-one randomly chosen patients were included in the study with their informed consent. The patients divided into groups by diseases: gastrointestinal, allergic, and diabetes mellitus II type. Healthy patients were included in the fourth group. Bacteriological examinations of faeces were performed on 120 patients before and after Choratan was prescribed with an average dosage of 4-6g a day for 8 weeks. Results: In all the groups, we observed improvements like the increase of normal microflora totally in 63.2%-68.3% and the decrease of conditionally pathogenic and pathogenic bacteria totally in 70.3%-100%. The mean amounts of all microorganisms were improved with statistically significant differences. 77.3% of patients noticed improvements in their conditions, which were more visible in healthy and allergic groups (87.1% and 82.4% respectively) and less impressive in patients with gastrointestinal diseases and diabetes (71.9% and 68.2% respectively).Conclusion: From the results, we can conclude Choratan has positive influence on gut microflora and common health statuses. However, these changes depend on the nature of the disease and initial degree of dysbiotic deviations. Accordingly, we encourage more detailed placebo-controlled investigations.Keywords: diseases; fermented foods; probiotics; bioactive food supplement, gut microflora; chronic diseases","PeriodicalId":93079,"journal":{"name":"Bioactive compounds in health and disease","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44151855","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}

引用次数: 2

Functional foods, conventional treatment and bioactive compounds, assist in management of inflammatory bowel disease 功能性食品、常规治疗和生物活性化合物有助于炎症性肠病的治疗

Bioactive compounds in health and disease Pub Date : 2018-09-01 DOI: 10.31989/BCHD.V1I4.409

L. Castaneda, Bryan Singharaj, D. Martirosyan

{"title":"Functional foods, conventional treatment and bioactive compounds, assist in management of inflammatory bowel disease","authors":"L. Castaneda, Bryan Singharaj, D. Martirosyan","doi":"10.31989/BCHD.V1I4.409","DOIUrl":"https://doi.org/10.31989/BCHD.V1I4.409","url":null,"abstract":"Background:Ulcerative colitis, ileal, and colonic Crohn’s disease are the most common inflammatory bowel diseases (IBS). The etiology of this group of diseases is complex and is still not entirely elucidated. Nonetheless, IBS is at least partially attributed to microbiota imbalance, which leads to an abnormal immune response. Due to the gravity of this condition, its impact of quality of life, and its increasing incidence, many investigations have been conducted with respect to conventional and alternative treatments. While conventional medicine is partially beneficial, it is unable to completely control the disease. Frequent relapses, symptomatology often persists. Specific diets, functional foods, and herbal medicine may offer a solution to restore intestinal microbiota and gut health and ameliorate some symptomatology. This review will focus on the diagnosis and management of IBD with respect to functional foods, bioactive compounds, and the potential of conventional treatment. Keywords: IBD, Crohn’s disease, ulcerative colitis, inflammation, treatment, microbiota, functional foods, bioactive compounds, bioactive ingredients, remission, effect. ","PeriodicalId":93079,"journal":{"name":"Bioactive compounds in health and disease","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46312095","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}

引用次数: 1

Bioactive Compounds: The Key to Functional Foods 生物活性化合物：功能性食品的关键

Bioactive compounds in health and disease Pub Date : 2018-07-31 DOI: 10.31989/BCHD.V1I3.539

D. Martirosyan, E. Miller

引用次数: 30

Anticancer effects of garlic and garlic-derived bioactive compounds and its potential status as functional food 大蒜及其衍生生物活性化合物的抗癌作用及其作为功能性食品的潜在地位

Bioactive compounds in health and disease Pub Date : 2018-07-02 DOI: 10.31989/BCHD.V1I2.530

Jacky Zong, D. Martirosyan

{"title":"Anticancer effects of garlic and garlic-derived bioactive compounds and its potential status as functional food","authors":"Jacky Zong, D. Martirosyan","doi":"10.31989/BCHD.V1I2.530","DOIUrl":"https://doi.org/10.31989/BCHD.V1I2.530","url":null,"abstract":"Background: Garlic, or Allium savitum, has long been used to treat various diseases, including cancer. The anticancer effects of garlic are linked to the several garlic-derived organosulfur compounds, such as allicin, ajoene, DAS, DADS, DATS, and SAMC. Animal and in vitro studies have demonstrated that garlic bioactive compounds may prevent cancer through mechanisms such as inducing cell cycle arrest, promoting apoptosis, and inhibiting angiogenesis in different cancer cells. Observational studies, including case-control and cohort studies, have been conducted to confirm the protective effect against colorectal, gastric, and other cancers associated with garlic-derived bioactive compounds and raw garlic consumption, but results have been mixed. Analysis of cell and animal model studies and epidemiological studies using the FDA’s evidence-based review system for health claims and FFC’s proposed standard for evaluating and developing functional food, it has been concluded that garlic cannot yet be considered as a functional food primarily due to the inconclusive data from observational studies and insufficient evidence from randomized clinical trials. Keywords: Garlic, cancer, allicin, bioactive compound, functional food","PeriodicalId":93079,"journal":{"name":"Bioactive compounds in health and disease","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45863872","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}

引用次数: 7