Current Issue : July - September Volume : 2017 Issue Number : 3 Articles : 5 Articles
Chlorogenic acid (5-O-caffeoylquinic acid) is a phenolic compound from the hydroxycinnamic\nacid family. This polyphenol possesses many health-promoting properties, most of them related to the\ntreatment of metabolic syndrome, including anti-oxidant, anti-inflammatory, antilipidemic, antidiabetic,\nand antihypertensive activities. The first part of this review will discuss the role of chlorogenic acid\nas a nutraceutical for the prevention and treatment of metabolic syndrome and associated disorders,\nincluding in vivo studies, clinical trials, and mechanisms of action. The second part of the review\nwill be dealing with the role of chlorogenic acid as a food additive. Chlorogenic acid has shown\nantimicrobial activity against a wide range of organisms, including bacteria, yeasts, molds, viruses,\nand amoebas. These antimicrobial properties can be useful for the food industry in its constant search\nfor new and natural molecules for the preservation of food products. In addition, chlorogenic acid has\nantioxidant activity, particularly against lipid oxidation; protective properties against degradation\nof other bioactive compounds present in food, and prebiotic activity. The combination of these\nproperties makes chlorogenic acid an excellent candidate for the formulation of dietary supplements\nand functional foods....
The aim of this study was to evaluate the antidegenerative effect in osteoarthritis damage of eriocitrin alone and eriocitrin\nformulated as innovative ââ?¬Å?dietary flavonoid supplement.ââ?¬Â A complexation between eriocitrin and hydroxypropyl ...
Bioactive peptide from casein play a very important role in\nbiological functionalities such as antioxidant and antimicrobial activities.\nCasein is the main protein that derived from goat milk which consists of\nalpha (�±), beta (�²) and kappa (�º) casein. Dietary protein such as casein from\nanimal can provide rich source of bioactive peptide. However, the\nmacromolecular protein such as cow milk can cause allergic response to\ncertain individuals. On the other hand, goat milk have been known for its\nhypoallergenic and therapeutic properties in human nutrition and health.\nThe purpose of this study is to extract casein from local breed goat milk and\nidentify the molecular characterization of casein for nutraceutical value. The\ncasein was successfully extracted using extraction method. Extraction is a\ncommon technique used to separate a desired substance when it is mixed\nwith other components. The average percentage of casein obtained was\n24.25%. Then, the casein was analysed by running it in the SDS-Page. The\nmajor fraction is �²-casein and the minor is �±-casein that can be seen between\n20kDa and 30kDa respectively. There is no contaminated protein appear in\nthe purified �±-amylase. The result obtained in this study indicates that\nisolated casein from Malaysian goat milk was pure and can be used as\nbioactive peptide for nutraceutical value....
Recently, the common bean (Phaseolus vulgaris L.) has been considered as a nutraceutical because of the presence of bioactive compounds such as polyphenols, resistant starch, oligosaccharides, and bioactive peptides. In recent years, there has been a growing interest in the study of bioactive peptides from the proteolytic degradation of this legume. Beans are an economical source of these bioactive agents that have been associated with regulatory functions in the human system and biological activities that promote health. There have been various studies on bioactive peptides showing antihypertensive, anticancer, antioxidant and anti-inflammatory activities. In this context, the use of these bioactive peptides as ingredients or supplements in the development of new healthy foods can be an alternative approach for the treatment of diverse chronic diseases. Therefore, this review shows current data on the bioactive peptides from common bean and their biological properties....
The pivotal roles of vegetables are predominantly important for health\ndue to availability of minerals, vitamins, phytochemicals and antioxidants. These\nfoods and food products those are prepared from such kind of material having natural\norigin have great importance due to their versatile nature. Onion importance is\ngreatly increasing and now it has become second most medicinal and horticultural\ncrop after tomatoes. It has multiple functional compounds including organosulphur,\nanthocyanins, flavonoids, quercetin, kaempferol and polyphenols. Antibacterial,\nanti-inflammatory and antioxidant properties are the various diverse functions of\nonions, which have sound effects on human health. Fructo-oligosaccharides are\npresent in abundant quantity in it due to which the growth of potentially harmful\nbacteria in the colon is retarded by the oligomers thus reducing the risk of emerging\ntumors in the colon and also initiates the growth of healthy bifidobacterium. In\nthe nutshell, the onion and onion by-products have a lot of bioactive compounds\nagainst certain metabolic disorders....
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