Search Results - "Journal of functional foods"

Antioxidant and anti-inflammatory activities of quercetin and its derivatives by Lesjak, Marija, Beara, Ivana, Simin, Nataša, Pintać, Diandra, Majkić, Tatjana, Bekvalac, Kristina, Orčić, Dejan, Mimica-Dukić, Neda

“…•Antioxidant and anti-inflammatory activities of quercetin derivatives were studied.•Quercetin metabolites present in systemic circulation have potent…”
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Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review by Shahidi, Fereidoon, Ambigaipalan, Priyatharini

“…•Latest research results and applications of phenolic and polyphenolic compounds.•Phenolic compounds and their antioxidant activity.•Phenolic antioxidants may…”
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Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects by Aydar, Elif Feyza, Tutuncu, Sena, Ozcelik, Beraat

“…[Display omitted] •Conventional and novel methods to produce plant-based milk substitutes are stated.•A comparison of various novel technologies to increase…”
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Measurement of antioxidant activity by Shahidi, Fereidoon, Zhong, Ying

“…Antioxidants play an important role in food preservation by inhibiting oxidation processes and contributing to health promotion rendered by many dietary…”
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Human milk oligosaccharides: Shaping the infant gut microbiota and supporting health by Walsh, Clodagh, Lane, Jonathan A., van Sinderen, Douwe, Hickey, Rita M.

“…[Display omitted] Human milk oligosaccharides (HMO) are complex sugars which are found in breast milk at significant concentrations and with unique structural…”
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Proanthocyanidins in grape seeds: An updated review of their health benefits and potential uses in the food industry by Unusan, Nurhan

“…[Display omitted] •Grape seed proanthocyanidin conjugated and colonic metabolites have health benefits.•They affect microbial ecology and gut microbiota,…”
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Prebiotic effect of dietary polyphenols: A systematic review by Alves-Santos, Aline Medeiros, Sugizaki, Clara Sandra Araújo, Lima, Glaucia Carielo, Naves, Maria Margareth Veloso

“…[Display omitted] •Prebiotic effect of dietary polyphenols has strong evidence on preclinical studies.•Catechins, anthocyanins, and proanthocyanidins have more…”
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Health benefits of resistant starch: A review of the literature by Bojarczuk, Adrianna, Skąpska, Sylwia, Mousavi Khaneghah, Amin, Marszałek, Krystian

“…[Display omitted] •The consumption of resistant starch has positive effects on human health.•Resistant starch may improve carbohydrate and lipid metabolism and…”
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Antioxidant peptides from marine by-products: Isolation, identification and application in food systems. A review by Sila, Assaad, Bougatef, Ali

“…•Marine by-products as a source of antioxidant peptides.•Production of antioxidant peptides by enzymatic hydrolysis.•Isolation and identification of…”
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Probiotics as an alternative antimicrobial therapy: Current reality and future directions by Silva, Diego Romário, Sardi, Janaína de Cássia Orlandi, Pitangui, Nayla de Souza, Roque, Sindy Magri, Silva, Andréa Cristina Barbosa da, Rosalen, Pedro Luiz

“…[Display omitted] •Evidence shows promising antimicrobial activity of probiotics.•Probiotic research needs to be bioguided until it reaches clinical…”
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Probiotic functional foods: Survival of probiotics during processing and storage by Tripathi, M.K., Giri, S.K.

“…•Low pH is a major factor that restricts growth and stability of probiotic bacteria.•Molecular oxygen is detrimental to growth and survival of probiotics…”
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Jujube fruit: A potential nutritious fruit for the development of functional food products by Rashwan, Ahmed K., Karim, Naymul, Shishir, Mohammad Rezaul Islam, Bao, Tao, Lu, Yang, Chen, Wei

“…[Display omitted] •Jujube fruit is a rich source of nutritional compounds.•The processing and development of jujube-based food products is summarized.•The…”
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Lutein as a functional food ingredient: Stability and bioavailability by Ochoa Becerra, Mario, Mojica Contreras, Luis, Hsieh Lo, Ming, Mateos Díaz, Juan, Castillo Herrera, Gustavo

“…[Display omitted] •Microalgae could be used as a new source of lutein.•Lutein is an antioxidant compound with several health benefits.•Lutein low stability is…”
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Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits? by Behera, Sudhanshu S., El Sheikha, Aly Farag, Hammami, Riadh, Kumar, Awanish

“…[Display omitted] •Pickling microflora play a pivotal role in quality and safety of traditional pickles.•Traditional pickles became an important part of diet…”
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New perspectives in fermented dairy products and their health relevance by García-Burgos, María, Moreno-Fernández, Jorge, Alférez, María J.M., Díaz-Castro, Javier, López-Aliaga, Inmaculada

“…[Display omitted] •Fermented dairy products are a source of probiotics, prebiotics and bioactive compounds.•Many studies feature multiple health benefits of…”
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Microalgae–nutritious, sustainable aqua- and animal feed source by Dineshbabu, Gnanasekaran, Goswami, Gargi, Kumar, Ratan, Sinha, Ankan, Das, Debasish

“…[Display omitted] •Microalgae has vast potentials to be used as a supplementary aqua or animal feed.•Its diverse nutritional profile can provide wholesome…”
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Spices and herbs: Natural sources of antioxidants – a mini review by Embuscado, Milda E.

“…•There is increasing demand for natural food antioxidants.•Spices and herbs contain powerful antioxidants.•Spices and herbs as antioxidants are all natural,…”
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Re-thinking functional food development through a holistic approach by Alongi, Marilisa, Anese, Monica

“…[Display omitted] •A holistic approach to functional food development was proposed as a cycle.•The major steps (definition, design, evaluation, market…”
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New insights in intestinal oxidative stress damage and the health intervention effects of nutrients: A review by Wang, Yajie, Chen, Yue, Zhang, Xiaoyu, Lu, Yangpeng, Chen, Haixia

“…[Display omitted] •Intestinal oxidative stress depends on the balance of ROS.•The antioxidant defense system protects intestine from oxidative stress…”
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Gamma-aminobutyric acid and probiotics: Multiple health benefits and their future in the global functional food and nutraceuticals market by Diez-Gutiérrez, Lucía, San Vicente, Leire, R. Barrón, Luis Javier, Villarán, María del Carmen, Chávarri, María

“…[Display omitted] •Probiotics have the potential to improve human health by itself.•Postbiotic such as GABA increases probiotic health effect.•Specific…”
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