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  1. Fulltext Challenges and importance of traceability of halal raw materials in processed meat products: a review
    Babji, A.S., Ghassem, M., Hong, P.K., Maizatul, S.M.S.
    ASM Science Journal, 2012;6(2):144-147.
    MyJurnal
    Research and development trends will continue to design innovative composite foods in which muscle proteins are combined with non-conventional animal products, non-meat proteins and functional food additives, many of which have lost their original inherent properties and characteristics. Composite food are products with meat, non-meat proteins, fats, carbohydrates and functional ingredients such as pre-emulsion, probiotics, enzymes, bioactives, peptides, hormones, emulsifiers, gelatin, animal fats/oils, alcohol and visceral tissues. Traceability of halal meat raw materials should start at the point of animal breeding, production to the stage of halal slaughter, processing operations and final point of consumption. Traceability of food additives used in the food industry remains a major hurdle for the Muslim community seeking halal food. The processes and technological advancements made in raw material processing, ingredient extractions, modifications, purification and resynthesized into many food ingredients make the question of traceability and solving of the materials and processes that are halal a monumental task. Food is only halal if the entire food chain from farm to table, is processed, handled and stored in accordance with the syariah and/or halal standards or guidelines, such as in the Jabatan Kemajuan Islam Malaysia (JAKIM): General guidelines, Malaysia Standards MS 1500:2009 and Codex Alimentarius (Food Labeling). Here lies the challenge and importance of traceability to verify the ‘wholesomeness’ of the sources of halal raw materials and final meat-based food products.
    Matched MeSH terms: Functional Food
  2. Fulltext The Increasing Use of Interesterified Lipids in the Food Supply and Their Effects on Health Parameters
    Mensink RP, Sanders TA, Baer DJ, Hayes KC, Howles PN, Marangoni A
    Adv Nutr, 2016 Jul;7(4):719-29.
    PMID: 27422506 DOI: 10.3945/an.115.009662
    A variety of modified fats that provide different functionalities are used in processed foods to optimize product characteristics and nutrient composition. Partial hydrogenation results in the formation of trans FAs (TFAs) and was one of the most widely used modification processes of fats and oils. However, the negative effects of commercially produced TFAs on serum lipoproteins and risk for cardiovascular disease resulted in the Institute of Medicine and the 2010 US Dietary Guidelines for Americans both recommending that TFA intake be as low as possible. After its tentative 2013 determination that use of partially hydrogenated oils is not generally regarded as safe, the FDA released its final determination of the same in 2015. Many food technologists have turned to interesterified fat as a replacement. Interesterification rearranges FAs within and between a triglyceride molecule by use of either a chemical catalyst or an enzyme. Although there is clear utility of interesterified fats for retaining functional properties of food, the nutrition and health implications of long-term interesterified fat consumption are less well understood. The Technical Committee on Dietary Lipids of the North American Branch of the International Life Sciences Institute sponsored a workshop to discuss the health effects of interesterified fats, identify research needs, and outline considerations for the design of future studies. The consensus was that although interesterified fat production is a feasible and economically viable solution for replacing dietary TFAs, outstanding questions must be answered regarding the effects of interesterification on modifying certain aspects of lipid and glucose metabolism, inflammatory responses, hemostatic parameters, and satiety.
    Matched MeSH terms: Functional Food
  3. Prospects in the use of aptamers for characterizing the structure and stability of bioactive proteins and peptides in food
    Agyei D, Acquah C, Tan KX, Hii HK, Rajendran SRCK, Udenigwe CC, et al.
    Anal Bioanal Chem, 2018 Jan;410(2):297-306.
    PMID: 28884330 DOI: 10.1007/s00216-017-0599-9
    Food-derived bioactive proteins and peptides have gained acceptance among researchers, food manufacturers and consumers as health-enhancing functional food components that also serve as natural alternatives for disease prevention and/or management. Bioactivity in food proteins and peptides is determined by their conformations and binding characteristics, which in turn depend on their primary and secondary structures. To maintain their bioactivities, the molecular integrity of bioactive peptides must remain intact, and this warrants the study of peptide form and structure, ideally with robust, highly specific and sensitive techniques. Short single-stranded nucleic acids (i.e. aptamers) are known to have high affinity for cognate targets such as proteins and peptides. Aptamers can be produced cost-effectively and chemically derivatized to increase their stability and shelf life. Their improved binding characteristics and minimal modification of the target molecular signature suggests their suitability for real-time detection of conformational changes in both proteins and peptides. This review discusses the developmental progress of systematic evolution of ligands by exponential enrichment (SELEX), an iterative technology for generating cost-effective aptamers with low dissociation constants (Kd) for monitoring the form and structure of bioactive proteins and peptides. The review also presents case studies of this technique in monitoring the structural stability of bioactive peptide formulations to encourage applications in functional foods. The challenges and potential of aptamers in this research field are also discussed. Graphical abstract Advancing bioactive proteins and peptide functionality via aptameric ligands.
    Matched MeSH terms: Functional Food/analysis*
  4. Fulltext Effect of Microbiota-Selenoprotein on Meat Selenium Content and Meat Quality of Broiler Chickens
    Mohamed DA, Sazili AQ, Teck Chwen L, Samsudin AA
    Animals (Basel), 2020 Jun 04;10(6).
    PMID: 32512947 DOI: 10.3390/ani10060981
    Selenium (Se) is able to transform from inorganic to organic forms via many bacterial species. This feature is being considered for delivering more bioavailable selenium compounds such as selenocysteine and selenomethionine for human and animal diet. This study investigated the effects of bacterial selenoprotein versus inorganic Se on the carcass characteristics, breast meat selenium content, antioxidant status, and meat quality of broiler chickens. One hundred and eighty chicks were randomly allotted to five treatments of a basal diet supplemented with no Se, sodium selenite, Enterobactercloacae Selenium (ADS1-Se), Klebsiellapneumoniae-Selenium (ADS2-Se), and Stenotrophomonasmaltophilia-Selenium (ADS18-Se). The results showed that bacterial selenoprotein has the ability to deposit more Se in the breast meat compared to sodium selenite. Both Se sources reduced breast meat drip loss, cooking loss, shear force, and 2-thiobarbituric acid reactive substances (TBARS) significantly. It also increased total antioxidant (TAC) and glutathione peroxidase (GSH-Px) in comparison with the negative control. The highest activity of (GSH-Px), catalase (CAT), and superoxide dismutase (SOD) was found in bacterial selenoprotein. In conclusion, bacterial selenoprotein is more efficient than sodium selenite in increasing the breast meat Se deposition and oxidative capacity of broiler chickens. Therefore, it can be effectively used to produce Se-rich meat as a functional food.
    Matched MeSH terms: Functional Food
  5. Fulltext Glucan-rich polysaccharides from Pleurotus sajor-caju (Fr.) Singer prevents glucose intolerance, insulin resistance and inflammation in C57BL/6J mice fed a high-fat diet
    Kanagasabapathy G, Kuppusamy UR, Abd Malek SN, Abdulla MA, Chua KH, Sabaratnam V
    BMC Complement Altern Med, 2012;12:261.
    PMID: 23259700 DOI: 10.1186/1472-6882-12-261
    BACKGROUND: Pleurotus sajor-caju (P. sajor-caju) has been extremely useful in the prevention of diabetes mellitus due to its low fat and high soluble fiber content for thousands of years. Insulin resistance is a key component in the development of diabetes mellitus which is caused by inflammation. In this study, we aimed to investigate the in vivo efficacy of glucan-rich polysaccharide of P. sajor-caju (GE) against diabetes mellitus and inflammation in C57BL/6J mice fed a high-fat diet.
    METHODS: Diabetes was induced in C57BL/6J mice by feeding a high-fat diet. The mice were randomly assigned to 7 groups (n=6 per group). The control groups in this study were ND (for normal diet) and HFD (for high-fat diet). The treated groups were ND240 (for normal diet) (240 mg/kg b.w) and HFD60, HFD120 and HFD240 (for high-fat), where the mice were administrated with three dosages of GE (60, 120, 240 mg GE/kg b.w respectively). Metformin (2 mg/kg b.w) served as positive control. The glucose tolerance test, glucose and insulin levels were measured at the end of 16 weeks. Expressions of genes for inflammatory markers, GLUT-4 and adiponectin in the adipose tissue of the mice were assessed. One-way ANOVA and Duncan's multiple range tests (DMRT) were used to determine the significant differences between groups.
    RESULTS: GE treated groups improved the glucose tolerance, attenuated hyperglycemia and hyperinsulinemia in the mice by up-regulating the adiponectin and GLUT-4 gene expressions. The mice in GE treated groups did not develop insulin resistance. GE also down-regulated the expression of inflammatory markers (IL-6, TNF-α, SAA2, CRP and MCP-1) via attenuation of nuclear transcription factors (NF-κB).
    CONCLUSION: Glucan-rich polysaccharide of P. sajor-caju can serve as a potential agent for prevention of glucose intolerance, insulin resistance and inflammation.
    Matched MeSH terms: Functional Food/analysis
  6. Fulltext In vitro characterization and in vivo toxicity, antioxidant and immunomodulatory effect of fermented foods; Xeniji™
    Zulkawi N, Ng KH, Zamberi R, Yeap SK, Satharasinghe D, Jaganath IB, et al.
    BMC Complement Altern Med, 2017 Jun 30;17(1):344.
    PMID: 28666436 DOI: 10.1186/s12906-017-1845-6
    BACKGROUND: Xeniji, produced by fermenting various types of foods with lactic acid bacteria and yeast, has been commonly consumed as functional food. However, nutrition value, bioactivities and safety of different fermented products maybe varies.

    METHODS: Organic acid and antioxidant profiles of Xeniji fermented foods were evaluated. Moreover, oral acute (5 g/kg body weight) and subchronic toxicity (0.1, 1 and 2 g/kg body weight) of Xeniji were tested on mice for 14 days and 30 days, respectively. Mortality, changes of body weight, organ weight and serum liver enzyme level were measured. Liver and spleen of mice from subchronic toxicity study were subjected to antioxidant and immunomodulation quantification.

    RESULTS: Xeniji was rich in β-carotene, phytonadione, polyphenol, citric acid and essential amino acids. No mortality and significant changes of body weight and serum liver enzyme level were recorded for both oral acute and subchronic toxicity studies. Antioxidant level in the liver and immunity of Xeniji treated mice were significantly upregulated in dosage dependent manner.

    CONCLUSION: Xeniji is a fermented functional food that rich in nutrients that enhanced antioxidant and immunity of mice. Xeniji that rich in β-carotene, phytonadione, polyphenol, citric acid and essential amino acids promote antioxidant and immunity in mice without causing toxic effect.

    Matched MeSH terms: Functional Food/analysis*
  7. Fulltext Honey and its nutritional and anti-inflammatory value
    Ranneh Y, Akim AM, Hamid HA, Khazaai H, Fadel A, Zakaria ZA, et al.
    BMC Complement Med Ther, 2021 Jan 14;21(1):30.
    PMID: 33441127 DOI: 10.1186/s12906-020-03170-5
    Inflammation is the main key role in developing chronic diseases including cancer, cardiovascular diseases, diabetes, arthritis, and neurodegenerative diseases which possess a huge challenge for treatment. With massively compelling evidence of the role played by nutritional modulation in preventing inflammation-related diseases, there is a growing interest into the search for natural functional foods with therapeutic and preventive actions. Honey, a nutritional healthy product, is produced mainly by two types of bees: honeybee and stingless bee. Since both types of honey possess distinctive phenolic and flavonoid compounds, there is recently an intensive interest in their biological and clinical actions against inflammation-mediated chronic diseases. This review shed the light specifically on the bioavailability and bioaccessibility of honey polyphenols and highlight their roles in targeting inflammatory pathways in gastrointestinal tract disorders, edema, cancer, metabolic and cardiovascular diseases and gut microbiota.
    Matched MeSH terms: Functional Food*
  8. Fulltext What Is New in the Preventive and Therapeutic Role of Dairy Products as Nutraceuticals and Functional Foods?
    Khalaf AT, Wei Y, Alneamah SJA, Al-Shawi SG, Kadir SYA, Zainol J, et al.
    Biomed Res Int, 2021;2021:8823222.
    PMID: 33681381 DOI: 10.1155/2021/8823222
    Nutraceuticals have taken on considerable significance due to their supposed safety and possible nutritional and medicinal effects. Pharmaceutical and dietary companies are conscious of monetary success, which benefits healthier consumers and the altering trends that result in these heart-oriented value-added products being proliferated. Numerous nutraceuticals are claimed to have multiple therapeutic benefits despite advantages, and unwanted effects encompass a lack of substantial evidence. Several common nutraceuticals involve glucosamine, omega-3, Echinacea, cod liver oil, folic acid, ginseng, orange juice supplemented with calcium, and green tea. This review is dedicated to improving the understanding of nutrients based on specific illness indications. It was reported that functional foods contain physiologically active components that confer various health benefits. Studies have shown that some foods and dietary patterns play a major role in the primary prevention of many ailment conditions that lead to putative functional foods being identified. Research and studies are needed to support the possible health benefits of different functional foods that have not yet been clinically validated for the relationships between diet and health. The term "functional foods" may additionally involve health/functional health foods, foods enriched with vitamins/minerals, nutritional improvements, or even conventional medicines.
    Matched MeSH terms: Functional Food*
  9. Prophetic medicine as potential functional food elements in the intervention of cancer: A review
    Sheikh BY, Sarker MMR, Kamarudin MNA, Ismail A
    Biomed Pharmacother, 2017 Nov;95:614-648.
    PMID: 28888208 DOI: 10.1016/j.biopha.2017.08.043
    Amounting scientific evidences have revealed the antitumor, antimetastatic, antiangiogenic, antiproliferative, chemopreventive and neo-adjuvant efficacy of Prophetic Medicine in various in vitro, in vivo and clinical cancer models. Prophetic Medicine includes plants, dietary materials or spices that were used as remedy recipes and nutrition by the great Prophet Mohammed (peace be upon him) to treat various ailments. Prophetic medicine is the total authentic Hadith narrated by the Prophet (PBUH) in relation to medicine, whether Qur'anic verses or honourable Prophetic Hadith. The ability of functional foods from Prophetic Medicine to modulate various signalling pathways and multidrug resistance conferring proteins with low side-effects exemplify their great potential as neo-adjuvants and/or chemotherapeutics. The present review aims to provide the collective in vitro, in vivo, clinical and epidemiology information of Prophetic Medicines, and their bioactive constituents and molecular mechanisms as potential functional foods for the management of cancer.
    Matched MeSH terms: Functional Food*
  10. Fulltext The Health Beneficial Properties of Rhodomyrtus tomentosa as Potential Functional Food
    Vo TS, Ngo DH
    Biomolecules, 2019 02 21;9(2).
    PMID: 30795643 DOI: 10.3390/biom9020076
    Rhodomyrtus tomentosa (Aiton) Hassk. is a flowering plant belonging to the family Myrtaceae, native to southern and southeastern Asia. It has been used in traditional Vietnamese, Chinese, and Malaysian medicine for a long time for the treatment of diarrhea, dysentery, gynecopathy, stomachache, and wound healing. Moreover, R. tomentosa is used to make various food products such as wine, tea, and jam. Notably, R. tomentosa has been known to contain structurally diverse and biologically active metabolites, thus serving as a potential resource for exploring novel functional agents. Up to now, numerous phenolic and terpenoid compounds from the leaves, root, or fruits of R. tomentosa have been identified, and their biological activities such as antioxidant, antibacterial, anti-inflammatory, and anticancer have been evidenced. In this contribution, an overview of R. tomentosa and its health beneficial properties was focused on and emphasized.
    Matched MeSH terms: Functional Food*
  11. Fulltext In Vitro Properties Analysis of Potential Probiotic of Isolated Lactic Acid Bacteria from Milk By-Product
    Roslina Jawan, Sahar Abbasiliasi, Shuhaimi Mustafa, Murni Halim, Arbakariya Ariff
    Borneo Journal of Medical Sciences, 2018;12(101):61-62.
    MyJurnal
    Probiotics are live, microbial cells with several beneficial health effects on humans. The beneficial effect of probiotics mainly depends on their survival in the gastrointestinal tract. The health-promoting properties of certain LAB inhabiting the human gastrointestinal tract encouraged the food industry to develop new functional food products containing probiotic. Selection of a microbial strain for the incorporation into food products requires both in vitro and in vivo evaluations
    Matched MeSH terms: Functional Food
  12. A randomized controlled trial on the efficacy of resistant dextrin, as functional food, in women with type 2 diabetes: Targeting the hypothalamic-pituitary-adrenal axis and immune system
    Farhangi MA, Javid AZ, Sarmadi B, Karimi P, Dehghan P
    Clin Nutr, 2018 08;37(4):1216-1223.
    PMID: 28669666 DOI: 10.1016/j.clnu.2017.06.005
    OBJECTIVE: The aim of this trial was to determine the efficacy of a resistant dextrin on immune-mediated inflammation and hypothalamic-pituitary-adrenal axis in women with type 2 diabetes mellitus (T2DM).

    METHODS: Females (n = 55) with T2DM were randomly allocated into intervention group (n = 30) and control group (n = 25), in which they received 10 g/d of Nutriose®06 (a resistant dextrin) or maltodextrin for 8 weeks, respectively. Fasting blood samples were taken to measure immune system related parameters like white blood cell count, CD4, CD8, interferon-γ (IFNγ), interleukins (IL12, IL4, IL10), cortisol, tryptophan (TRP), ACTH (Adrenocorticotropic hormone), Kynurenine (KYN) and plasma lipopolysaccharide (LPS) at the beginning and end of trial. Mental health was assessed using general health questionnaire (GHQ) and depression, anxiety and stress scale (DASS).

    RESULTS: Resistant dextrin caused a significant decrease in levels of cortisol, KYN, KYN/TRP ratio, IFNγ, IL12, IFNγ/IL10 ratio, LPS, and a significant increase in the monocyte, GHQ, DASS, CD8, IL10, IL4 in the intervention group as compared with baseline. A significant decrease in the level of LPS (-6.20 EU/mL, -17.8%), IFNγ (-0.6 pg/ml, -26.8%), cortisol (-2.6 μg/dl, -20.9%), IFNγ/IL10 ratio (0.01, 10%), GHQ (-5.1, -12.5%), DASS (-10.4, -38.4%), KYN/TRP ratio (6.8, 29.1%), and a significant increase in levels of CD8 (6.4%, 6.1%) and IL10 (2.6 pg/ml, 21.6%) in the intervention group as compared with the control group (P  0.05).

    CONCLUSION: Supplementation of Nutriose®06 may have beneficial effects on mental health and the immune system response in women with T2DM.

    Matched MeSH terms: Functional Food*
  13. Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs
    Asgar MA, Fazilah A, Huda N, Bhat R, Karim AA
    Compr Rev Food Sci Food Saf, 2010 Sep;9(5):513-529.
    PMID: 33467834 DOI: 10.1111/j.1541-4337.2010.00124.x
      The direct consumption of vegetable proteins in food products has been increasing over the years because of animal diseases, global shortage of animal protein, strong demand for wholesome and religious (halal) food, and economic reasons. The increasing importance of legume and oilseed proteins in the manufacturing of various functional food products is due to their high-protein contents. However, the greatest obstacle to utilizing these legumes and oilseeds is the presence of antinutrients; but these antinutrients can be successfully removed or inactivated by employing certain processing methods. In contrast, the potential negative impact of the antinutrients is partially balanced by the fact that they may have a health-promoting role. Legumes and oilseeds provide well-balanced amino acid profiles when consumed with cereals. Soybean proteins, wheat gluten, cottonseed proteins, and other plant proteins have been used for texturization. Texturized vegetable proteins can extend meat products while providing an economical, functional, and high-protein food ingredient or can be consumed directly as a meat analog. Meat analogs are successful because of their healthy image (cholesterol free), meat-like texture, and low cost. Mycoprotein is fungal in origin and is used as a high-protein, low-fat, health-promoting food ingredient. Mycoprotein has a good taste and texture. Texturized vegetable proteins and a number of mycoprotein products are accepted as halal foods. This article summarizes information regarding the molecular, nutritional, and functional properties of alternative protein sources to meat and presents current knowledge to encourage further research to optimize the beneficial effects of alternative protein sources.
    Matched MeSH terms: Functional Food
  14. Nanotech: propensity in foods and bioactives
    Kuan CY, Yee-Fung W, Yuen KH, Liong MT
    Crit Rev Food Sci Nutr, 2012;52(1):55-71.
    PMID: 21991990 DOI: 10.1080/10408398.2010.494259
    Nanotechnology is seeing higher propensity in various industries, including food and bioactives. New nanomaterials are constantly being developed from both natural biodegradable polymers of plant and animal origins such as polysaccharides and derivatives, peptides and proteins, lipids and fats, and biocompatible synthetic biopolyester polymers such as polylactic acid (PLA), polyhydroxyalkonoates (PHA), and polycaprolactone (PCL). Applications in food industries include molecular synthesis of new functional food compounds, innovative food packaging, food safety, and security monitoring. The relevance of bioactives includes targeted delivery systems with improved bioavailability using nanostructure vehicles such as association colloids, lipid based nanoencapsulator, nanoemulsions, biopolymeric nanoparticles, nanolaminates, and nanofibers. The extensive use of nanotechnology has led to the need for parallel safety assessment and regulations to protect public health and adverse effects to the environment. This review covers the use of biopolymers in the production of nanomaterials and the propensity of nanotechnology in food and bioactives. The exposure routes of nanoparticles, safety challenges, and measures undertaken to ensure optimal benefits that outweigh detriments are also discussed.
    Matched MeSH terms: Functional Food/analysis
  15. Production, safety, health effects and applications of diacylglycerol functional oil in food systems: a review
    Lee YY, Tang TK, Phuah ET, Tan CP, Wang Y, Li Y, et al.
    Crit Rev Food Sci Nutr, 2020;60(15):2509-2525.
    PMID: 31418288 DOI: 10.1080/10408398.2019.1650001
    Diacylglycerol (DAG) is a world leading anti-obesity functional cooking oil synthesized via structural modification of conventional fats and oils. DAG exits in three stereoisomers namely sn-1,2-DAG, sn-1,3-DAG, and sn-2,3-DAG. DAG particularly sn-1,3-DAG demonstrated to have the potential in suppressing body fat accumulation and lowering postprandial serum triacylglycerol, cholesterol and glucose level. DAG also showed to improve bone health. This is attributed to DAG structure itself that caused it to absorb and digest via different metabolic pathway than conventional fats and oils. With its purported health benefits, many studies attempt to enzymatically or chemically synthesis DAG through various routes. DAG has also received wide attention as low calorie fat substitute and has been incorporated into various food matrixes. Despite being claimed as healthy cooking oil the safety of DAG still remained uncertain. DAG was banned from sale as it was found to contain probable carcinogen glycidol fatty acid esters. The article aims to provide a comprehensive and latest review of DAG emphasizing on its structure and properties, safety and regulation, process developments, metabolism and beneficial health attributes as well as its applications in the food industry.
    Matched MeSH terms: Functional Food*
  16. Seeds, fermented foods, and agricultural by-products as sources of plant-derived antibacterial peptides
    Chai TT, Tan YN, Ee KY, Xiao J, Wong FC
    Crit Rev Food Sci Nutr, 2019;59(sup1):S162-S177.
    PMID: 30663883 DOI: 10.1080/10408398.2018.1561418
    The emergence of bacterial resistance against conventional antibiotics and the growing interest in developing alternative, natural antibacterial agents have prompted the search for plant-derived antibacterial peptides in recent decades. Different classes of endogenous antibacterial peptides have been identified from various plant species. Moreover, protein hydrolysates and hydrolysate-derived peptides with potent antibacterial effects have also been identified from numerous plant sources. Antibacterial peptides are often cationic and amphipathic, consisting of fewer than 100 amino acids. They are able to disrupt bacterial membrane integrity via pore formation and/or compromise bacterial metabolic processes. In this review, we summarize current knowledge on the characteristics and modes of action of antibacterial peptides, as well as salient points concerning the production of antibacterial protein hydrolysates from plant proteins. Examples of plant-derived antibacterial hydrolysates and peptides will be highlighted, with particular attention to less explored seeds, fermented plant foods and agricultural by-products. Promising future research directions with regards to the application of plant-derived antibacterial hydrolysates and peptides in food preservation, farm animal disease management, and nutraceutical/functional food development will be proposed.
    Matched MeSH terms: Functional Food
  17. Superfruits: Phytochemicals, antioxidant efficacies, and health effects - A comprehensive review
    Chang SK, Alasalvar C, Shahidi F
    Crit Rev Food Sci Nutr, 2019;59(10):1580-1604.
    PMID: 29360387 DOI: 10.1080/10408398.2017.1422111
    The term "superfruit" has gained increasing usage and attention recently with the marketing strategy to promote the extraordinary health benefits of some exotic fruits, which may not have worldwide popularity. This has led to many studies with the identification and quantification of various groups of phytochemicals. This contribution discusses phytochemical compositions, antioxidant efficacies, and potential health benefits of the main superfruits such as açai, acerola, camu-camu, goji berry, jaboticaba, jambolão, maqui, noni, and pitanga. Novel product formulations, safety aspects, and future perspectives of these superfruits have also been covered. Research findings from the existing literature published within the last 10 years have been compiled and summarized. These superfruits having numerous phytochemicals (phenolic acids, flavonoids, proanthocyanidins, iridoids, coumarins, hydrolysable tannins, carotenoids, and anthocyanins) together with their corresponding antioxidant activities, have increasingly been utilized. Hence, these superfruits can be considered as a valuable source of functional foods due to the phytochemical compositions and their corresponding antioxidant activities. The phytochemicals from superfruits are bioaccessible and bioavailable in humans with promising health benefits. More well-designed human explorative studies are needed to validate the health benefits of these superfruits.
    Matched MeSH terms: Functional Food/analysis
  18. Exotic berries as a functional food
    Lasekan O
    Curr Opin Clin Nutr Metab Care, 2014 Nov;17(6):589-95.
    PMID: 25159559 DOI: 10.1097/MCO.0000000000000109
    Berries and berry extracts are known to possess properties (i.e., phenolic acids, flavonoids, and anthocyanins) that make them important in disease prevention. Observational studies have shown that many berries may hold promise for public health. However, the long-term impact of berries intake on specific populations and their functionality claims has not been fully tested. In addition, although several biological effects which are based on epidemiological studies have been explained scientifically, the mechanism of their actions is not fully understood. Therefore, this review set out to address the issue of berries intake and their potential functionality. In addition, a glimpse of what the future may hold for the berries was highlighted.
    Matched MeSH terms: Functional Food*
  19. Nutritional strategies in managing postmeal glucose for type 2 diabetes: A narrative review
    Ch'ng LZ, Barakatun-Nisak MY, Wan Zukiman WZH, Abas F, Wahab NA
    Diabetes Metab Syndr, 2019 05 29;13(4):2339-2345.
    PMID: 31405640 DOI: 10.1016/j.dsx.2019.05.026
    Medical Nutrition Therapy (MNT) plays an essential role in overall glycemic management. Less focus is given on managing postmeal hyperglycemia despite the facts that, it is a common feature of Type 2 Diabetes (T2D). The purpose of this narrative review is to provide a comprehensive understanding of the existing literature on the nutritional approaches to improve postmeal hyperglycemia in patients with T2D. We searched multiple databases for the studies examining the nutritional approaches to manage postmeal glucose in patients with T2D. We included studies that involve human trials that were published in English for the past 10 years. Our review of the current literature indicates that the postmeal hyperglycemia can be improved with four nutritional approaches. These approaches include (i) utilizing the appropriate amount and selecting the right type of carbohydrates, (ii) using specific types of dietary protein, (iii) manipulating the meal timing and orders and (iv) others (promoting postmeal physical activity, incorporating diabetes-specific formula and certain functional foods). The potential mechanisms underlying these approaches are discussed and the identified gaps warranted further research. This array of nutritional strategies provide a set of options for healthcare professionals to facilitate patients with T2D in achieving the optimal level of postmeal glucose.
    Matched MeSH terms: Functional Food
  20. Watermelon lycopene and allied health claims
    Naz A, Butt MS, Sultan MT, Qayyum MM, Niaz RS
    EXCLI J, 2014;13:650-60.
    PMID: 26417290
    Presently, functional foods and nutraceuticals are gaining immense importance in the prevention of various maladies through dietary regimen module. Consumption of fruits and vegetables based diet has pursuit a range of bioactive components, especially phytochemicals targeting life threatening ailments. In this context, lycopene is an extensively studied antioxidant potentially present in watermelon, tomato, pink guava etc. Watermelon is one of the unique sources having readily available cis-isomeric lycopene. The distinctive aroma of watermelon is imparted by medium- and short-chain fatty acids along with geranial, ß-ionone and neral. Its consumption has been escalated owing to rich nutritional profile and allied health benefits. It is effective in reducing the extent of cancer insurgence, cardiovascular disorders, diabetes and macular diseases. The structural characteristics, physiochemical properties and therapeutic effects of lycopene are the limelight of the manuscript. However, further research investigations are still needed to address the health enhancing potential of watermelon lycopene.
    Matched MeSH terms: Functional Food
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