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Nutraceuticals: Food and Nutritional Applications

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A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (20 July 2022) | Viewed by 25486

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Special Issue Editors

Dr. Antonios E. Koutelidakis

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Guest Editor

Unit of Human Nutrition, Department of Food Science and Nutrition, University of the Aegean, Mitropoliti Ioakim 2, Myrina, 81440 Lemnos, Greece
Interests: nutrition and health; functional foods; bioactive compounds; bioactivity and bioavailability; phytochemicals and chronic diseases
Special Issues, Collections and Topics in MDPI journals

Dr. Haralabos Christos Karantonis

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Co-Guest Editor

Laboratory of Food Chemistry, Biochemistry and Technology, Department of Food Science and Nutrition, University of the Aegean, 81440 Myrina, Greece
Interests: analysis of food microconstituents; mechanisms of oxidation, thrombosis, and inflammation; health effects of bioactive food microconstituents on chronic inflammatory diseases
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Nutraceuticals and functional foods comprise a food category that has recently received increased scientific interest, either due to its important implications in the food industry or due to its possible beneficial effects on human health. The aim of this Special Issue is to present recent novel studies about, on the one hand, the role of nutraceuticals, functional foods and bioactive compounds on disease prevention and health promotion and, on the other hand, recent trends about the production of innovative functional foods with possible health claims. We welcome papers reporting the latest evidence-based results of the effect of specific bioactive compounds and nutraceuticals on biomarkers of chronic diseases, animal experiments, nutritional interventions, and epidemiological studies. Additionally, review articles and in vitro studies are also welcome.

Dr. Antonios E. Koutelidakis
Dr. Haralabos C Karantonis
Guest Editors

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Keywords

nutraceuticals
functional foods
bioactive compounds
phytochemicals
health
food industry

Published Papers (7 papers)

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Research

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17 pages, 2475 KiB

Open AccessArticle

The Effect of Terpenoid Compounds on the Formation of Advanced Glycation Endproducts (AGEs) in Model Systems

by Antonis Vlassopoulos, Theano Mikrou, Artemis Papantoni, Georgios Papadopoulos, Maria Kapsokefalou, Athanasios Mallouchos and Chrysavgi Gardeli

Appl. Sci. 2022, 12(2), 908; https://0-doi-org.brum.beds.ac.uk/10.3390/app12020908 - 17 Jan 2022

Cited by 2 | Viewed by 1508

Abstract

Background: Terpenoid compounds, despite their established antioxidant ability, are neglected as potential glycation regulators. Methods: In-vitro model systems of lysine (0.1 M) with glucose (0.1 M and 1 M) were incubated at 80 °C and 100 °C for 3 h in the presence of aniseed oil, thymol and linalool (2–8 μΜ). Color development, absorbance at UV-Vis (280 nm, 360 nm, 420 nm), fluorescence intensity (λexc = 370 nm, λemm = 440 nm) and lysine depletion (HPLC-FL) were measured to monitor the progress of the Maillard reaction. Response Surface Methodology was used to analyze the impact of the five experimental conditions on the glycation indices. Results: All terpenoid compounds promoted color development and did not affect lysine depletion. The choice of terpenoid compound impacted glycation at 280 nm, 360 nm and 420 nm (p < 0.02). The effect was stronger at lower temperatures (p < 0.002) and 0.1 M glucose concentrations (p < 0.001). Terpenoid concentration was important only at 360 nm and 420 nm (p < 0.01). No impact was seen for fluorescence intensity from the choice of terpenoid compounds and their dose (p = 0.08 and p = 0.44 respectively). Conclusion: Terpenoid compounds show both anti- and proglycative activity based on the incubation conditions. Thymol showed the largest antiglycative capacity, followed by aniseed oil and linalool. Maximal antiglycative capacity was seen at 0.1 M glucose, 2 μΜ terpenoid concentration, 80 °C and 1 h incubation. Full article

(This article belongs to the Special Issue Nutraceuticals: Food and Nutritional Applications)

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17 pages, 7908 KiB

Open AccessArticle

Protective Effect of Quercetin, a Flavonol against Benzo(a)pyrene-Induced Lung Injury via Inflammation, Oxidative Stress, Angiogenesis and Cyclooxygenase-2 Signalling Molecule

by Mohammad A. Alzohairy, Amjad Ali Khan, Mohammad Azam Ansari, Ali Yousif Babiker, Mohammed A. Alsahli, Saleh A. Almatroodi and Arshad Husain Rahmani

Appl. Sci. 2021, 11(18), 8675; https://0-doi-org.brum.beds.ac.uk/10.3390/app11188675 - 17 Sep 2021

Cited by 11 | Viewed by 2435

Abstract

Quercetin (Qu) is an important polyphenolic flavonoid which exhibits tremendous antioxidant, anti-inflammatory and other health promoting effects. The aim of the current study was to explore the therapeutic role of Qu on benzo(a)pyrene [B(a)P]-induced lung injury in rats. B(a)P was given to the rats at dose of 50 mg/kg b.w. for continues 8 weeks through oral gavage. The rats were treated with Qu at dose of 50 mg/kg b.w prior 30 min before the oral administration of B(a)P. The effects of Qu were studied by measuring the level of lactate dehydrogenase (LDH), anti-oxidant enzymes, lipid peroxidation, inflammatory cytokines, lung tissues architecture and expression of cyclooxygenase-2 (COX-2). The level of pro-inflammatory cytokines such as IL-1β (27.30 vs. 22.80 pg/mL), IL-6 (90.64 vs. 55.49 pg/mL) and TNF-α (56.64 vs. 40.49 pg/mL) increased significantly and antioxidant enzymes decreased significantly in benzopyrene-induced lung injury in comparison to the control group. The treatment with Qu potentially reversed the effects of B(a)P to a great extent, as it led to the enhancement of antioxidant enzymes and decreased proinflammatory cytokines level. A significant surge of VEGF level was noticed in the B(a)P group as compared to the control group, while the Qu treatment groups exhibited less angiogenesis as lower level of VEGF levels, compared with the B(a)P treatment group. The Qu treatment significantly decreased the degrees of histopathological changes and collagen deposition in B(a)P-induced lung injury. The B(a)P-treated group showed higher cytoplasmic expression of COX-2 protein, which significantly decreased in the Qu treatment group. These outcomes recommend an effective role of Qu in the protection of lung injury against B(a)P through the regulation of the inflammatory factors, oxidative stress and the maintenance lung tissue architecture. Full article

(This article belongs to the Special Issue Nutraceuticals: Food and Nutritional Applications)

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10 pages, 258 KiB

Open AccessFeature PaperArticle

Olive Paste-Enriched Cookies Exert Increased Antioxidant Activities

by Eleni-Anna Argyri, Stylianos-Panagiotis Piromalis, Antonios Koutelidakis, Dimitrios Kafetzopoulos, Andreas S. Petsas, Dimitrios Skalkos, Constantina Nasopoulou, Charalampia Dimou and Haralabos C. Karantonis

Appl. Sci. 2021, 11(12), 5515; https://0-doi-org.brum.beds.ac.uk/10.3390/app11125515 - 15 Jun 2021

Cited by 11 | Viewed by 3086

Abstract

Functional foods are beneficial to human health and are part of the daily diet of people trying to follow a healthier lifestyle. Olive paste is a good source of functional compounds, mainly phenolic compounds, that have been shown to have health benefits. At the same time, cookies are an ideal snack that can be fortified with additional ingredients to address human dietary needs. The study aimed to enrich cookies with olive paste and extra ingredients for flavor differentiation and evaluate the impact of the enrichment on their antioxidant properties. Enriched cookies were prepared analyzed and tested for sensorial acceptability, total phenolics, and antioxidant activities by DPPH, ABTS, FRAP, and CUPRAC assays. Enriched cookies were sensorially acceptable. Unsaturated fat, total phenolics, and antioxidant activities of enriched cookies were higher compared to control cookies, while among enriched cookies the extra addition of 1% garlic, 0.5% thyme, and 0.5% oregano resulted in higher total phenolics and antioxidant activities compared to cookies that were flavored either with 3% vegetables or 3% orange zest. Antioxidant activity in cookies was strongly correlated with total phenolic content. Cookies enriched with olive paste may be healthy functional food in terms of increased antioxidant activity. Full article

(This article belongs to the Special Issue Nutraceuticals: Food and Nutritional Applications)

12 pages, 242 KiB

Open AccessArticle

Association of Mean Daily Polyphenols Intake with Mediterranean Diet Adherence and Anthropometric Indices in Healthy Greek Adults: A Retrospective Study

by Aikaterini Kapolou, Haralabos C. Karantonis, Nikolaos Rigopoulos and Antonios E. Koutelidakis

Appl. Sci. 2021, 11(10), 4664; https://0-doi-org.brum.beds.ac.uk/10.3390/app11104664 - 19 May 2021

Cited by 13 | Viewed by 4804

Abstract

Research data indicate the possible effect of both polyphenols consumption and Mediterranean diet adherence on metabolic diseases’ prevalence. The present retrospective study investigated the possible association of polyphenols mean daily intake with Mediterranean diet adherence and anthropometric indices in a sample of the Greek population. A total of 250 healthy volunteers, aged between 18 and 65 years, were randomly recruited from central and northern Greece. Total daily polyphenols intake was estimated using a semi-quantitative food frequency questionnaire (FFQ) based on the NHANES study, while Med Diet Score was used for the degree of Mediterranean diet adoption. Daily polyphenols intake was identified by the Phenol Explorer database, and anthropometric measurements (BMI, waist-to-hip circumference, and body composition) were performed. The mean daily polyphenols intake was determined to be 1905 mg, while most of the participants had moderate or high mean consumption last year (67.5% of the sample were consuming more than 1000 mg/d). Moderate adherence to the Mediterranean diet (higher Med Diet Score) was associated with increased mean daily polyphenols intake (p = 0.016). Increased polyphenols intake and higher Med Diet Score were associated with decreased waist-to-hip circumference (p = 0.027, 0.004, respectively). Specific functional foods rich in polyphenols, such as sour cherry, tomatoes, black tea, and cocoa were associated with improved body composition indices. Larger epidemiological studies need to be performed for safer conclusions about whole population polyphenols intake and its association with metabolic disease biomarkers. Full article

(This article belongs to the Special Issue Nutraceuticals: Food and Nutritional Applications)

15 pages, 3538 KiB

Open AccessArticle

The Structural Characteristics of Collagen in Swim Bladders with 25-Year Sequence Aging: The Impact of Age

by Xiaofeng He, Liling Xie, Xiaoshan Zhang, Fan Lin, Xiaobo Wen and Bo Teng

Appl. Sci. 2021, 11(10), 4578; https://0-doi-org.brum.beds.ac.uk/10.3390/app11104578 - 17 May 2021

Cited by 2 | Viewed by 5265

Abstract

Aged swim bladders from the yellow drum (Protonibea diacanthus) are considered collagen-based functional food with extremely high market value. The structural integrity of collagen may be crucial for its biological functions. In the current study, swim bladders with 25-year-old sequences were collected and found to be basically composed of collagen. Then, thermogravimetry (TG), differential scanning calorimetry (DSC), X-ray diffraction (XRD), and attenuated total reflectance–Fourier transform infrared spectroscopy (ATR–FTIR) were conducted to evaluate the integrity of the peptide chain and triple helix in the collagen. The structures of microfibers and fiber bundles were revealed with atomic force microscopy (AFM), scanning electrical microscopy (SEM), and optical spectroscopy. The collagens in the aged swim bladders were found to have similar thermal properties to those of fresh ones, but the relative content of the triple helixes was found to be negatively correlated with aging. The secondary structure of the remaining triple helix showed highly retained characteristics as in fresh swim bladders, and the microfibrils also showed a similar D-period to that of the fresh one. However, the fiber bundles displayed more compact and thick characteristics after years of storage. These results indicate that despite 25 years of aging, the collagen in the swim bladders was still partially retained with structures. Full article

(This article belongs to the Special Issue Nutraceuticals: Food and Nutritional Applications)

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19 pages, 318 KiB

Open AccessArticle

Consumers’ Attitude and Perception toward Traditional Foods of Northwest Greece during the COVID-19 Pandemic

by Dimitris Skalkos, Ioanna S. Kosma, Eleni Chasioti, Adriana Skendi, Maria Papageorgiou and Raquel P. F. Guiné

Appl. Sci. 2021, 11(9), 4080; https://0-doi-org.brum.beds.ac.uk/10.3390/app11094080 - 29 Apr 2021

Cited by 17 | Viewed by 3504

Abstract

Traditional foods (TFs) have a significant impact on the society and the economy of the areas where they are produced. The COVID-19 crisis, with the restrictions on daily living, is expected to cause a long-term influence on peoples’ lives worldwide. This paper investigates the consumers’ attitude and perception of TFs of northwest Greece in order to assess the possible impact of the pandemic toward the consumption of this kind of food. A questionnaire survey of self-response was carried out in fall 2020 on a sample of 510 participants through the Google platform. To analyze the data, basic descriptive statistical tools were used, combined with crosstabs and chi-square tests. The results revealed that the participants know the regional TFs well, continue to choose them due to a number of reasons, which include: the quality to price ratio, being local products with local raw materials, the nutritional properties, the social impact, as well as their positive impact to the regional economy and promotion. They buy them primarily from the supermarkets. They would recommend them to others, and they have increased their consumption during the pandemic, even though they consider their marketing inadequate, and they do not purchase them through the Internet yet. They believe that consumers in other regions of Greece would buy them if they had access to them. The foods of choice are traditional cheese and other dairy products, followed by wines, and aromatic herbs, which are the main regional TFs. These results indicate that the COVID-19 crisis has not interfered in consumers’ attitudes and perceptions regarding TFs; therefore, they have the potential to expand and grow further in the future. In fact, they can play a vital role as major economic drivers in the post-COVID-19 era for the regional and local economies of Europe and elsewhere. Full article

(This article belongs to the Special Issue Nutraceuticals: Food and Nutritional Applications)

Review

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17 pages, 1877 KiB

Open AccessReview

Analytical Methods for Exploring Nutraceuticals Based on Phenolic Acids and Polyphenols

by Oscar Vidal-Casanella, Oscar Núñez, Mercè Granados, Javier Saurina and Sonia Sentellas

Appl. Sci. 2021, 11(18), 8276; https://0-doi-org.brum.beds.ac.uk/10.3390/app11188276 - 07 Sep 2021

Cited by 11 | Viewed by 3219

Abstract

Phenolic compounds such as phenolic acids, flavonoids, and stilbenes comprise an enormous family of bioactive molecules with a range of positive properties, including antioxidant, antimicrobial, or anti-inflammatory effects. As a result, plant extracts are often purified to recover phenolic compound-enriched fractions to be used to develop nutraceutical products or dietary supplements. In this article, we review the properties of some remarkable plant-based nutraceuticals in which the active molecules are mainly polyphenols and related compounds. Methods for the characterization of these extracts, the chemical determination of the bioactivities of key molecules, and the principal applications of the resulting products are discussed in detail. Full article

(This article belongs to the Special Issue Nutraceuticals: Food and Nutritional Applications)

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