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Nutrients
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Innovative Perspectives on Phytochemicals in Human Nutrition
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Innovative Perspectives on Phytochemicals in Human Nutrition

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Phytochemicals and Human Health".

Deadline for manuscript submissions: closed (25 April 2022) | Viewed by 25412

Special Issue Editors

Dr. Valentina Melini

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Guest Editor
CREA Research Centre for Food and Nutrition, Via Ardeatina 546, I-00178 Rome, Italy
Interests: cereals and pseudocereals; grains; antioxidants; carotenoids; phenolic compounds; gluten-free; HPLC; health and nutrition; bioactive compounds; fruit and vegetables
Special Issues, Collections and Topics in MDPI journals
Dr. Maurizio Ruzzi

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Guest Editor
Department for Innovation in Biological, Agro-Food and Forest systems (DIBAF), University of Tuscia, Viterbo, Via Camillo de Lellis, I-01100 Viterbo, VT, Italy
Interests: food biotechnology; microbial methodologies; fermented foods; bioactive compounds; biostimulants; plant growth-promoting bacteria; plant microbiota; food microbiota; quality and sustainability of food systems

Special Issue Information

Dear Colleagues,

The 2030 Agenda for Sustainable Development of the United Nations highlighted the need for delivering healthy diets while devising sustainable food systems.

Plant-derived foods play a crucial role in achieving this goal: they have low carbon foot print, have low energy and are a source of health-promoting compounds.

Despite the occurrence of phytochemicals in plant-foods has been extensively investigated, many aspects about the role of these components in human nutrition are still underexplored and the definition of recommended dietary intake of phytochemicals remains a great challenge.

The aim of this special issue is to gather research articles and review papers providing innovative perspectives on the contribution of phytochemicals to health and well-being promotion. To this aim, papers addressing the following issues will be welcomed:

- in-vitro and in-vivo bioaccessibility and bioavailability of phytochemicals in foods and/or agri-food waste;

- kinetics of phytochemical degradation and role of metabolites thereof;

- healthy effects of foods/diets rich in phytochemicals (as supported by in-vitro and in vivo studies);

- phytochemical intake in food-specific diets and/or diets followed for medical reasons;

- biological activities and related mechanisms of phytochemicals from traditional or low-input and sustainable crops;

- healthy effects of food products enriched with phytochemicals from agri-food waste;

- relationships between phytochemical intake and diet-related chronic diseases;

- phytochemicals in fermented foods;

- natural phytochemicals and probiotics;

- phytochemicals and gut microbiota;

- antiviral and immunomodulatory effects of food phytochemicals;

- effect of technological treatments, including fermentation, on phytochemicals and health effects thereof.

Dr. Valentina Melini
Dr. Maurizio Ruzzi
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • phytochemicals
  • bioactive compounds
  • plant-foods
  • milk
  • fermented foods
  • probiotics and prebiotics
  • human nutrition
  • bioaccessibility and bioavailability
  • phytochemical biological activities
  • food waste
  • sustainable crop
  • technological treatments

Published Papers (6 papers)

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Research

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14 pages, 3925 KiB  
Article
Ameliorative Effect of Citrus junos Tanaka Waste (By-Product) Water Extract on Particulate Matter 10-Induced Lung Damage
by Wen-Yan Huang, Wan Heo, Inhye Jeong, Mi-Jeong Kim, Bok-Kyung Han, Eui-Cheol Shin and Young-Jun Kim
Nutrients 2022, 14(11), 2270; https://0-doi-org.brum.beds.ac.uk/10.3390/nu14112270 - 28 May 2022
Cited by 2 | Viewed by 1828
Abstract
Citrus junos Tanaka (CJ)-related products are well-accepted by consumers worldwide; thus, they generate huge amounts of waste (peel, pulp, and seed) through CJ processing. Although some CJ by-products (CJBs) are recycled, their use is limited owing to the limited understanding of their nutritional [...] Read more.
Citrus junos Tanaka (CJ)-related products are well-accepted by consumers worldwide; thus, they generate huge amounts of waste (peel, pulp, and seed) through CJ processing. Although some CJ by-products (CJBs) are recycled, their use is limited owing to the limited understanding of their nutritional and economic value. The exposure to particulate matter (PM) increases the risk of respiratory diseases. In this study, we investigated the ameliorative effects of CJB extracts (100, 200 mg/kg/day, 7 days) on PM10-induced (10 mg/kg, intranasal, 6 h) lung damage in BALB/c mice. Cell type-specific signaling pathways are examined using the A549 (PM10, 200 μg/mL, 6 h) and RAW264.7 (LPS, 100 ng/mL, 6 h) cell lines. The CJB extracts significantly attenuated PM10-induced pulmonary damage and inflammatory cell infiltration in a mouse model. The essential protein markers in inflammatory signaling pathways, such as AKT, ERK, JNK, and NF-κB for PM10-induced phosphorylation, were dramatically reduced by CJB extract treatment in both the mouse and cell models. Furthermore, the CJB extracts reduced the production of reactive oxygen species and nitric oxide in a dose-dependent manner in the cells. Comprehensively, the CJB extracts were effective in reducing PM10-induced lung injuries by suppressing pulmonary inflammation, potentially due to their anti-inflammatory and antioxidant properties. Full article
(This article belongs to the Special Issue Innovative Perspectives on Phytochemicals in Human Nutrition)
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14 pages, 992 KiB  
Article
Associations between Frequency of Culinary Herb Use and Gut Microbiota
by Alexandra Adorno Vita, Ryan McClure, Yuliya Farris, Robert Danczak, Anders Gundersen, Heather Zwickey and Ryan Bradley
Nutrients 2022, 14(9), 1981; https://0-doi-org.brum.beds.ac.uk/10.3390/nu14091981 - 09 May 2022
Cited by 6 | Viewed by 2399
Abstract
While evidence suggests that culinary herbs have the potential to modulate gut microbiota, much of the current research investigating the interactions between diet and the human gut microbiome either largely excludes culinary herbs or does not assess use in standard culinary settings. As [...] Read more.
While evidence suggests that culinary herbs have the potential to modulate gut microbiota, much of the current research investigating the interactions between diet and the human gut microbiome either largely excludes culinary herbs or does not assess use in standard culinary settings. As such, the primary objective of this study was to evaluate how the frequency of culinary herb use is related to microbiome diversity and the abundance of certain taxa, measured at the phylum level. In this secondary data analysis of the INCLD Health cohort, we examined survey responses assessing frequency of culinary herb use and microbiome analysis of collected stool samples. We did not observe any associations between frequency of culinary herb use and Shannon Index, a measure of alpha diversity. Regarding the abundance of certain taxa, the frequency of use of polyphenol-rich herbs and herbs with certain quantities of antibacterial compounds was positively associated with Firmicutes abundance, and negatively associated with Proteobacteria abundance. Additionally, the total number of herbs used with high frequency, defined as over three times per week, was also positively associated with Firmicutes abundance, independent of adjustments, and negatively associated with Proteobacteria abundance, after adjusting for dietary factors. Frequency of culinary herb use was not associated with Bacteroidota or Actinobacteria abundance. Full article
(This article belongs to the Special Issue Innovative Perspectives on Phytochemicals in Human Nutrition)
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16 pages, 4287 KiB  
Article
The Nutraceutical Properties of Sumac (Rhus coriaria L.) against Gastritis: Antibacterial and Anti-Inflammatory Activities in Gastric Epithelial Cells Infected with H. pylori
by Giulia Martinelli, Marco Angarano, Stefano Piazza, Marco Fumagalli, Andrea Magnavacca, Carola Pozzoli, Saba Khalilpour, Mario Dell’Agli and Enrico Sangiovanni
Nutrients 2022, 14(9), 1757; https://0-doi-org.brum.beds.ac.uk/10.3390/nu14091757 - 22 Apr 2022
Cited by 9 | Viewed by 3206
Abstract
Sumac (Rhus coriaria L.) is a spice and medicinal herb traditionally used in the Mediterranean region and the Middle East. Since we previously demonstrated Sumac biological activity in a model of tumor necrosis factor alpha (TNF-α)-induced skin inflammation, the present work is [...] Read more.
Sumac (Rhus coriaria L.) is a spice and medicinal herb traditionally used in the Mediterranean region and the Middle East. Since we previously demonstrated Sumac biological activity in a model of tumor necrosis factor alpha (TNF-α)-induced skin inflammation, the present work is aimed at further demonstrating a potential role in inflammatory disorders, focusing on gastritis. For this purpose, different polar extracts (water-W, ethanol-water-EW, ethanol-E, ethanol macerated-Em, acetone-Ac, ethylacetate-EtA) were investigated in gastric epithelial cells (GES-1) challenged by TNF-α or H. pylori infection. The ethanolic extracts (E, EW, Em) showed the major phenolic contents, correlating with lower half maximal inhibitory concentrations (IC50s) on the release of interleukin-8 (IL-8, <15 μg/mL) and interleukin-6 (IL-6, <20 μg/mL) induced by TNF-α. Similarly, they inhibited IL-8 release (IC50s < 70 μg/mL) during Helicobacter pylori (H. pylori) infection and exhibited a direct antibacterial activity at comparable concentrations (minimum inhibitory concentration (MIC) = 100 μg/mL). The phenolic content and the bioactivity of EW were maintained after simulated gastric digestion and were associated with nuclear factor kappa B (NF-κB) impairment, considered the main putative anti-inflammatory mechanism. On the contrary, an anti-urease activity was excluded. To the best of our knowledge, this is the first demonstration of the potential role of Sumac as a nutraceutical useful in H. pylori-related gastritis. Full article
(This article belongs to the Special Issue Innovative Perspectives on Phytochemicals in Human Nutrition)
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15 pages, 4063 KiB  
Article
Effects of Fish Oil Supplementation on Oxidative Stress Biomarkers and Liver Damage in Hypercholesterolemic Rats
by Joana Érica Lima Rocha, Mariely Mendes Furtado, Renato Sampaio Mello Neto, Ana Victória da Silva Mendes, Ana Karolinne da Silva Brito, José Otávio Carvalho Sena de Almeida, Emerson Iuri Rodrigues Queiroz, José Vinícius de Sousa França, Maísa Guimarães Silva Primo, Ana Lina de Carvalho Cunha Sales, Andreanne Gomes Vasconcelos, Wanessa Felix Cabral, Selma Aparecida Souza Kückelhaus, José Roberto de Souza de Almeida Leite, Ana Karina Marques Fortes Lustosa, Massimo Lucarini, Alessandra Durazzo, Daniel Dias Rufino Arcanjo and Maria do Carmo de Carvalho e Martins
Nutrients 2022, 14(3), 426; https://0-doi-org.brum.beds.ac.uk/10.3390/nu14030426 - 18 Jan 2022
Cited by 12 | Viewed by 3414
Abstract
Metabolic syndrome, especially its component related to dyslipidemia, is related to the development of nonalcoholic fatty liver disease (NAFLD), which is a disease with a significant global prevalence. Supplementation with omega-3 polyunsaturated fatty acids emerged as a complementary therapeutic possibility for dyslipidemia, but [...] Read more.
Metabolic syndrome, especially its component related to dyslipidemia, is related to the development of nonalcoholic fatty liver disease (NAFLD), which is a disease with a significant global prevalence. Supplementation with omega-3 polyunsaturated fatty acids emerged as a complementary therapeutic possibility for dyslipidemia, but its benefits are questioned. This paper aims at evaluating the effects of fish oil supplementation in rats with hypercholesterolemia induced by hypercholesterolemic diet (HD). The study design is based on an experimental model in which the animals were randomly divided into 3 groups: G1 (standard commercial feed + saline solution); G2 (hypercholesterolemic diet + saline solution) and G3 (hypercholesterolemic diet + fish oil) over a period of 16 weeks. Metabolic control parameters and oxidative stress biomarkers were evaluated according to standardized methodologies. The G3 group showed significantly lower values of plasma concentrations of TG, and hepatic myeloperoxidase as well as higher erythrocyte superoxide dismutase activity (p < 0.05). Regarding histopathological analysis, there was lipid accumulation in the liver of animals from group G2; meanwhile, hepatocytes reorganization and expressive reduction of lipid vacuoles and hepatic TG content was observed in group G3. This study demonstrated how fish oil supplementation reduced the plasma concentration and hepatic content of triglycerides, as well as liver tissue damage in histopathological analysis. Full article
(This article belongs to the Special Issue Innovative Perspectives on Phytochemicals in Human Nutrition)
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Review

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22 pages, 1539 KiB  
Review
A Focused Insight into Thyme: Biological, Chemical, and Therapeutic Properties of an Indigenous Mediterranean Herb
by Dalal Hammoudi Halat, Maha Krayem, Sanaa Khaled and Samar Younes
Nutrients 2022, 14(10), 2104; https://0-doi-org.brum.beds.ac.uk/10.3390/nu14102104 - 18 May 2022
Cited by 19 | Viewed by 8224
Abstract
A perennial wild shrub from the Lamiaceae family and native to the Mediterranean region, thyme is considered an important wild edible plant studied for centuries for its unique importance in the food, pharmaceutical, and cosmetic industry. Thyme is loaded with phytonutrients, minerals and [...] Read more.
A perennial wild shrub from the Lamiaceae family and native to the Mediterranean region, thyme is considered an important wild edible plant studied for centuries for its unique importance in the food, pharmaceutical, and cosmetic industry. Thyme is loaded with phytonutrients, minerals and vitamins. It is pungent in taste, yet rich in moisture, proteins, crude fiber, minerals and vitamins. Its chemical composition may vary with geographical location but is mainly composed of flavonoids and antioxidants. Previous studies have illustrated the therapeutic effects of thyme and its essential oils, especially thymol and carvacrol, against various diseases. This is attributed to its multi-pharmacological properties that include, but are not limited to, antioxidant, anti-inflammatory, and antineoplastic actions. Moreover, thyme has long been known for its antiviral, antibacterial, antifungal, and antiseptic activities, in addition to remarkable disruption of microbial biofilms. In the COVID-19 era, some thyme constituents were investigated for their potential in viral binding. As such, thyme presents a wide range of functional possibilities in food, drugs, and other fields and prominent interest as a nutraceutical. The aims of the current review are to present botanical and nutritive values of this herb, elaborate its major constituents, and review available literature on its dietetic and biological activities. Full article
(This article belongs to the Special Issue Innovative Perspectives on Phytochemicals in Human Nutrition)
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10 pages, 293 KiB  
Review
Nondairy Probiotic Products: Functional Foods That Require More Attention
by Kübra Küçükgöz and Monika Trząskowska
Nutrients 2022, 14(4), 753; https://0-doi-org.brum.beds.ac.uk/10.3390/nu14040753 - 10 Feb 2022
Cited by 25 | Viewed by 5214
Abstract
The potential health benefits of probiotics have been illustrated by many studies. However, most functional foods containing probiotics are from dairy sources. This review provides an overview of potential strains and raw materials for nondairy probiotic products together with the role of its [...] Read more.
The potential health benefits of probiotics have been illustrated by many studies. However, most functional foods containing probiotics are from dairy sources. This review provides an overview of potential strains and raw materials for nondairy probiotic products together with the role of its in vitro assessment. Probiotic-containing products from raw nondairy materials are known both in terms of quality and nutritional values. The sensory properties of raw plant-based materials are generally improved as a result of fermentation with probiotics. Increased market shares for plant-based probiotic products may also help to curb environmental challenges. The sustainability of this food results from reductions in land use, greenhouse gas emissions, and water use during production. Consuming nondairy probiotic food can be a personal step to contribute to climate change mitigation. Since some people cannot or do not want to eat dairy products, this creates a market gap in the supply of nutritious food. Therefore, the promotion and broader development of these foods are needed. Expanding our knowledge on how to best produce these functional foods and increasing our understanding of their in vivo behaviours are crucial. The latter may be efficiently achieved by utilizing available in vitro digestion systems that reliably recapitulate the in vivo situation without introducing any ethical concerns. Full article
(This article belongs to the Special Issue Innovative Perspectives on Phytochemicals in Human Nutrition)
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