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From the Green Extraction of Food Waste and By-Products to the Structure-Activity Relationships of Natural Antioxidants

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A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".

Deadline for manuscript submissions: closed (20 September 2022) | Viewed by 39916

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Dr. Raffaella Boggia

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Department of Pharmacy, University of Genoa, Viale Cembrano 4, 16148 Genoa, Italy
Interests: food chemistry; green extraction; functional foods; dietary supplements and products; food traceability; spectroscopic untargeted fingerprint
Special Issues, Collections and Topics in MDPI journals

Dr. Giosuè Costa

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Department of Health Sciences- Magna Græcia University of Catanzaro, Catanzaro, Italy
Interests: drug discovery; computational chemistry; computer-aided drug design; virtual screening; food chemistry; nutraceuticals; natural products
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Dr. Federica Turrini

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Department of Pharmacy, University of Genoa, Viale Cembrano 4, 16148 Genoa, Italy
Interests: green extraction; ultrasound; waste management; circular economy; food chemistry; dietary food supplements; functional foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The exploitation of the green extraction techniques is gaining particular interest regarding the recovery of natural antioxidants from agro-industrial waste and by-products with the aim at providing faster, more efficient, safer, and sustainable alternatives to conventional extractions. Agro-industrial side streams provide numerous raw materials for the recovery of antioxidants compounds, which once extracted should be concentrated, purified, and formulated ensuring both the quality and the economic sustainability of the final products. Nevertheless, the structure–activity relationships and understanding of how they interact with biological targets of pharmaceutical interest of these natural compounds have only recently begun to be investigated, gaining interest not only in the scientific community engaged in the pharmaceutical sector but also in that engaged in food science. Since the comprehension of them could be quite useful both in the rational formulation of new ingredients (i.e., dietary supplements, food preservatives, cosmetics, …) whose technological properties could be improved, but also in the design of innovative antioxidant compounds.

The present Special Issue, “From the Green Extraction of Food Waste and by-Products to the Structure-Activity Relationships of Natural Antioxidants”, aims to collect and to publish recent advances in this interdisciplinary pathway. We welcome authors to contribute with original research as well review articles enable to cover different aspects in this research field connecting food-science, food-processing, food-chemistry with molecular design and modelling.

Prof. Dr. Raffaella Boggia
Prof. Dr. Giosuè Costa
Dr. Federica Turrini
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. Antioxidants is an international peer-reviewed open access monthly 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

Green Extraction
Structure-activity relationships
Rational design and formulation
Computational chemistry
Molecular docking and structure-based virtual screening

Related Special Issue

From the Green Extraction of Food Waste and By-Products to the Structure-Activity Relationships of Natural Antioxidants 2.0 in Antioxidants (2 articles)

Published Papers (11 papers)

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Research

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12 pages, 3521 KiB

Open AccessArticle

Effects of Enzymatic- and Ultrasound-Assisted Extraction on Physicochemical and Antioxidant Properties of Collagen Hydrolysate Fractions from Alaska Pollack (Theragra chalcogramma) Skin

by Ju Eun Lee, Sang-Kyu Noh and Mi Jeong Kim

Antioxidants 2022, 11(11), 2112; https://doi.org/10.3390/antiox11112112 - 26 Oct 2022

Cited by 7 | Viewed by 1781

Abstract

Collagen hydrolysate were extracted from Alaska pollock skin using enzymatic (EAE), ultrasound (UAE), or combination of enzymatic and ultrasound (EAE+UAE) treatment. Control (C) was not treated with enzymatic or ultrasound. The extracts from C, EAE, UAE, and EAE+UAE were fractionated with ≤3, 3–10, 10–30, and ≥30 kDa. Each fraction was evaluated for biological activity and structural properties. All fractions contained high levels of glycine and proline. The ≤3 kDa fraction of control and ultrasound-assisted extracts exhibited the highest antioxidant activity as measured using Trolox equivalent antioxidant capacity, ferric ion reducing antioxidant power, oxygen radical absorbance capacity, and an assay on the inhibition of nitric oxide production by LPS-induced macrophages. The structurally digested collagen was evaluated using FTIR spectra and SDS-PAGE after Alcalase^® and ultrasound treatments. The microstructure of collagen hydrolysate was assessed using SEM microscopy; the surface morphology was altered according to fraction size and extraction conditions. Overall, it was determined that enzyme treatment in combination with ultrasound is the most effective procedure for obtaining digested collagen hydrolysate, which could be used to further improve biotechnological processing for the addition of value to marine production chains in the future. Full article

(This article belongs to the Special Issue From the Green Extraction of Food Waste and By-Products to the Structure-Activity Relationships of Natural Antioxidants)

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20 pages, 3761 KiB

Open AccessArticle

Characterization and Valorization of ‘Sulmona Red Garlic’ Peels and Small Bulbs

by Alba Lasalvia, Francesco Cairone, Stefania Cesa, Alessandro Maccelli, Maria Elisa Crestoni, Luigi Menghini, Simone Carradori, Beatrice Marinacci, Marialucia Gallorini, Osama Elsallabi, Mirko Pesce and Antonia Patruno

Antioxidants 2022, 11(11), 2088; https://doi.org/10.3390/antiox11112088 - 22 Oct 2022

Cited by 4 | Viewed by 2068

Abstract

‘Sulmona red garlic’ is an Italian variety characterized by a red tunica surrounding a white bulb. Red tunicae and non-commercial small bulbs are food wastes that must be studied for their added value. Hydroalcoholic extracts, obtained by separated inner and outer tunicae and peeled bulbs of small commercial ‘Sulmona red garlic’ bulbs, harvested at two different years, were first characterized with respect to their color, polyphenolic content, and antiradical activity. Then, an untargeted metabolic profile by means of electrospray ionization Fourier transform ion cyclotron resonance (ESI FT-ICR) mass spectrometry led to a comparative evaluation of the chemical diversity of six different samples. The study was completed by biological tests aiming to evaluate the associated health potential. Data on monocytes/macrophages showed good biocompatibility and a promising cytoprotective effect under oxidative stress conditions of all the extracts. At a molecular level, all the garlic extracts were able to downregulate the hydrogen peroxide-induced cyclooxygenase-2 and inducible nitric oxide synthase expression through the modulation of nuclear factor kappa-light-chain-enhancer of activated B cells (NF-ĸB) and peroxynitrite intracellular amounts, at different extents depending on the extract, the cell type, and the concentration. On the whole, data highlight an associated health potential of the extracts of this waste plant material both in terms of cytoprotection and of anti-inflammatory activity. Full article

(This article belongs to the Special Issue From the Green Extraction of Food Waste and By-Products to the Structure-Activity Relationships of Natural Antioxidants)

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13 pages, 1462 KiB

Open AccessArticle

Chemical Composition and Antioxidant Properties of Pecan Shell Water Extracts

by Nurhan Turgut Dunford, Zinar Pinar Gumus and Canan Sevimli Gur

Antioxidants 2022, 11(6), 1127; https://doi.org/10.3390/antiox11061127 - 08 Jun 2022

Cited by 10 | Viewed by 2279

Abstract

This study examined the chemical composition and antioxidant properties of the extracts obtained from two byproduct streams generated at a commercial pecan nut shelling operation. Byproduct stream F contained more pecan nut meat pieces and packing material than stream S, consisting of mainly hard outer shell pieces. Samples from Native variety nuts were processed using subcritical, sonication aided and microwave heating, using water as a solvent. Ferric reducing capacity (FRAP), Total Phenolic Content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ABTS [2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] assays were used to determine antioxidant properties of the extracts. The experimental results clearly demonstrated that the chemical composition of the industrial byproducts was significantly different from the hand-separated shells. All the water extracts exhibited significant DPPH, ABTS and FRAP activity. The highest antioxidant capacity was obtained with the extracts obtained via subcritical water at 80 °C. This is the first report published in the literature on the antioxidant properties of water extracts obtained from industrial byproducts from a pecan nut shelling operation processing Native variety. New data generated in this study expand our knowledge of the properties of industrial nut shelling industry byproducts and help to evaluate the potential use of the shell extracts as antioxidants in various applications. Full article

(This article belongs to the Special Issue From the Green Extraction of Food Waste and By-Products to the Structure-Activity Relationships of Natural Antioxidants)

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18 pages, 1899 KiB

Open AccessArticle

Selection and Optimization of an Innovative Polysaccharide-Based Carrier to Improve Anthocyanins Stability in Purple Corn Cob Extracts

by Lucia Ferron, Chiara Milanese, Raffaella Colombo, Raffaele Pugliese and Adele Papetti

Antioxidants 2022, 11(5), 916; https://doi.org/10.3390/antiox11050916 - 06 May 2022

Cited by 4 | Viewed by 1594

Abstract

The extraction process of alcohol-insoluble polysaccharides from exhausted Moradyn cob (Zea mays L. cv. Moradyn) (EMCP), camelina cake (Camelina sativa L. Crantz) (CCP), and common bean seeds (Phaseolus vulgaris L.) (CBP) was investigated and optimized by Response Surface Methodology. Each fraction was tested at different core/carrier ratios in the encapsulation of Moradyn cob extract (MCE), a rich source of antioxidant anthocyanins, and the obtained ingredients were screened for their encapsulation efficiency (EE%) and extraction process sustainability. The ingredients containing 50% and 75% CCP had EE% higher than 60% and 80%, respectively, and were selected for further studies. Preliminary structural analysis indicated CCP was mostly composed of neutral polysaccharides and proteins in a random-coiled conformation, which was also unchanged in the ingredients. CCP-stabilizing properties were tested, applying an innovative stress testing protocol. CCP strongly improved MCE anthocyanins solid-state stability (25 °C, 30% RH), and therefore it could be an innovative anthocyanins carrier system. Full article

(This article belongs to the Special Issue From the Green Extraction of Food Waste and By-Products to the Structure-Activity Relationships of Natural Antioxidants)

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14 pages, 1977 KiB

Open AccessArticle

Isolation, Characterization, Antioxidant Activity, Metal-Chelating Activity, and Protein-Precipitating Capacity of Condensed Tannins from Plum (Prunus salicina) Fruit

by Liangliang Zhang, He Zhang, Lihua Tang, Xinyu Hu and Man Xu

Antioxidants 2022, 11(4), 714; https://doi.org/10.3390/antiox11040714 - 05 Apr 2022

Cited by 4 | Viewed by 2046

Abstract

The type of polymeric condensed tannins from plum fruit (Prunus salicina) (PCT), the degree of polymerization and the distribution of polymers were characterized by MALDI-TOF MS and NMR spectroscopy. The metal-binding capacity of PCT with five metal ions (Cu²⁺, Zn²⁺, Al³⁺, Fe²⁺, and Fe³⁺) was characterized by a fluorescence quenching method. The results demonstrated the following: epicatechin was the basic unit occurring in PCT, and A-type and B-type linkages were the most common between the structural units of the polymers. The PCT have a strong antioxidant activity, which is comparable with that of the synthetic antioxidant BHA. The quenching mechanism of the PCT’s fluorescence intensity by Zn²⁺, Cu²⁺, and Al³⁺ was different from that of Fe³⁺ and Fe²⁺. Fe³⁺, Al³⁺ and Fe²⁺ had much higher affinities for the PCT than Zn²⁺ and Cu²⁺. A simple UV-Vis spectra method was developed to determine the protein-precipitating capacity of tannins. Bovine serum albumin (BSA) was effectively precipitated by tannins isolated from plum fruits, Chinese gallnut, sorghum grain, and Platycarya strobilacea at pH values between 4.5 and 5.0. A statistically significant linear relationship (p < 0.0001 or p < 0.0003) existed between the amount of tannin–protein complex formed and the amount of tannins added to the reaction mixture. The slopes of these lines indicated the protein-precipitating capacity of tannins. Full article

(This article belongs to the Special Issue From the Green Extraction of Food Waste and By-Products to the Structure-Activity Relationships of Natural Antioxidants)

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20 pages, 14838 KiB

Open AccessArticle

Presynaptic Release-Regulating Alpha2 Autoreceptors: Potential Molecular Target for Ellagic Acid Nutraceutical Properties

by Isabella Romeo, Giulia Vallarino, Federica Turrini, Alessandra Roggeri, Guendalina Olivero, Raffaella Boggia, Stefano Alcaro, Giosuè Costa and Anna Pittaluga

Antioxidants 2021, 10(11), 1759; https://doi.org/10.3390/antiox10111759 - 04 Nov 2021

Cited by 9 | Viewed by 2845

Abstract

Polyphenol ellagic acid (EA) possesses antioxidant, anti-inflammatory, anti-carcinogenic, anti-diabetic and cardio protection activities, making it an interesting multi-targeting profile. EA also controls the central nervous system (CNS), since it was proven to reduce the immobility time of mice in both the forced swimming and the tail-suspension tests, with an efficiency comparable to that of classic antidepressants. Interestingly, the anti-depressant-like effect was almost nulled by the concomitant administration of selective antagonists of the noradrenergic receptors, suggesting the involvement of these cellular targets in the central effects elicited by EA and its derivatives. By in silico and in vitro studies, we discuss how EA engages with human α_2A-ARs and α_2C-AR catalytic pockets, comparing EA behaviour with that of known agonists and antagonists. Structurally, the hydrophobic residues surrounding the α_2A-AR pocket confer specificity on the intermolecular interactions and hence lead to favourable binding of EA in the α_2A-AR, with respect to α_2C-AR. Moreover, EA seems to better accommodate within α_2A-ARs into the TM5 area, close to S200 and S204, which play a crucial role for activation of aminergic GPCRs such as the α₂-AR, highlighting its promising role as a partial agonist. Consistently, EA mimics clonidine in inhibiting noradrenaline exocytosis from hippocampal nerve endings in a yohimbine-sensitive fashion that confirms the engagement of naïve α₂-ARs in the EA-mediated effect. Full article

(This article belongs to the Special Issue From the Green Extraction of Food Waste and By-Products to the Structure-Activity Relationships of Natural Antioxidants)

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14 pages, 1747 KiB

Open AccessArticle

CO₂ Supercritical Fluid Extraction of Oleoresins from Sea Buckthorn Pomace: Evidence of Advanced Bioactive Profile and Selected Functionality

by Liliana Mihalcea, Mihaela Turturică, Elena Iulia Cucolea, George-Mădălin Dănilă, Loredana Dumitrașcu, Gigi Coman, Oana Emilia Constantin, Leontina Grigore-Gurgu and Nicoleta Stănciuc

Antioxidants 2021, 10(11), 1681; https://doi.org/10.3390/antiox10111681 - 25 Oct 2021

Cited by 12 | Viewed by 2490

Abstract

The processing of sea buckthorn generates a significant amount of pomace, seeds and skin considered valuable sources of health-promoting macromolecules, such as carotenoids, pectin, flavonoids, phytosterols, polyunsaturated fatty acids and tocopherols. In this study, the bioactives from sea buckthorn pomace (SBP) were extracted using supercritical carbon dioxide (SFE-CO₂), at different temperatures and pressures, allowing for obtaining four fractions according to separators (S40 and S45). The highest carotenoid content of 396.12 ± 1.02 mg/g D.W. was found in the S40 fraction, at extraction parameters of 35 °C/45 MPa, yielding an antioxidant activity of 32.10 ± 0.17 mMol TEAC/g D.W. The representative carotenoids in the extract were zeaxanthin, β-carotene and lycopene, whereas all enriched SFE-CO₂ extracts contained α-, β- and δ-tocopherol, with α-tocopherol representing around 82% of all fractions. β-sitosterol was the major phytosterol in the fractions derived from S45. All fractions contained significant fatty acids, with a predominance of linoleic acid. Remarkably, the enriched extracts showed a significant palmitoleic acid content, ranging from 53 to 65 µg/g. S40 extracts showed a good antibacterial activity against Staphylococcus aureus and Aeromonas hydrophila ATCC 7966, whereas S45 extracts showed a growth inhibition rate of 100% against Aspergillus niger after three days of growth. Our results are valuable, and they allow identifying the different profiles of extracts with many different applications in food, pharmaceutics, nutraceuticals and cosmeceuticals. Full article

(This article belongs to the Special Issue From the Green Extraction of Food Waste and By-Products to the Structure-Activity Relationships of Natural Antioxidants)

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18 pages, 6608 KiB

Open AccessArticle

Effects of pH and Temperature on Water under Pressurized Conditions in the Extraction of Nutraceuticals from Chaga (Inonotus obliquus) Mushroom

by Ibrahim M. Abu-Reidah, Amber L. Critch, Charles F. Manful, Amanda Rajakaruna, Natalia P. Vidal, Thu H. Pham, Mumtaz Cheema and Raymond Thomas

Antioxidants 2021, 10(8), 1322; https://doi.org/10.3390/antiox10081322 - 23 Aug 2021

Cited by 15 | Viewed by 3725

Abstract

Currently, there is increased interest in finding appropriate food-grade green extraction systems capable of extracting these bioactive compounds from dietary mushrooms for applications in various food, pharmacological, or nutraceutical formulations. Herein, we evaluated a modified Swiss water process (SWP) method using alkaline and acidic pH at low and high temperature under pressurized conditions as a suitable green food grade solvent to obtained extracts enriched with myco-nutrients (dietary phenolics, total antioxidants (TAA), vitamins, and minerals) from Chaga. Ultra-high performance liquid chromatography coupled to high resolution accurate mass tandem mass spectrometry (UHPLC-HRAMS-MS/MS) was used to assess the phenolic compounds and vitamin levels in the extracts, while inductively coupled plasma mass spectrometry (ICP-MS) was used to determine the mineral contents. Over 20 phenolic compounds were quantitatively evaluated in the extracts and the highest total phenolic content (TPC) and total antioxidant activity (TAA) was observed at pH 11.5 at 100 °C. The most abundant phenolic compounds present in Chaga extracts included phenolic acids such as protocatechuic acid 4-glucoside (0.7–1.08 µg/mL), syringic acid (0.62–1.18 µg/mL), and myricetin (0.68–1.3 µg/mL). Vitamins are being reported for the first time in Chaga. Not only, a strong correlation was found for TPC with TAA (r-0.8, <0.0001), but also, with individual phenolics (i.e., Salicylic acid), lipophilic antioxidant activity (LAA), and total antioxidant minerals (TAM). pH 2.5 at 100 °C treatment shows superior effects in extracting the B vitamins whereas pH 2.5 at 60 and 100 °C treatments were outstanding for extraction of total fat-soluble vitamins. Vitamin E content was the highest for the fat-soluble vitamins in the Chaga extract under acidic pH (2.5) and high temp. (100 °C) and ranges between 50 to 175 µg/100 g Chaga. Antioxidant minerals ranged from 85.94 µg/g (pH7 at 100 °C) to 113.86 µg/g DW (pH2.5 at 100 °C). High temperature 100 °C and a pH of 2.5 or 9.5. The treatment of pH 11.5 at 100 °C was the most useful for recovering phenolics and antioxidants from Chaga including several phenolic compounds reported for the first time in Chaga. SWP is being proposed herein for the first time as a novel, green food-grade solvent system for the extraction of myco-nutrients from Chaga and have potential applications as a suitable approach to extract nutrients from other matrices. Chaga extracts enriched with bioactive myconutrients and antioxidants may be suitable for further use or applications in the food and nutraceutical industries. Full article

(This article belongs to the Special Issue From the Green Extraction of Food Waste and By-Products to the Structure-Activity Relationships of Natural Antioxidants)

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Review

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26 pages, 2729 KiB

Open AccessReview

Seaweed-Derived Proteins and Peptides: Promising Marine Bioactives

by Javier Echave, Paz Otero, Paula Garcia-Oliveira, Paulo E. S. Munekata, Mirian Pateiro, Jose M. Lorenzo, Jesus Simal-Gandara and Miguel A. Prieto

Antioxidants 2022, 11(1), 176; https://doi.org/10.3390/antiox11010176 - 17 Jan 2022

Cited by 28 | Viewed by 6140

Abstract

Seaweeds are a typical food of East-Asian cuisine, to which are alleged several beneficial health effects have been attributed. Their availability and their nutritional and chemical composition have favored the increase in its consumption worldwide, as well as a focus of research due to their bioactive properties. In this regard, seaweed proteins are nutritionally valuable and comprise several specific enzymes, glycoproteins, cell wall-attached proteins, red algae phycobiliproteins, lectins, peptides, or mycosporine-like amino acids. This great extent of molecules has been reported to exert significant antioxidant, antimicrobial, anti-inflammatory, antihypertensive, antidiabetic, or antitumoral properties. Hence, knowledge on algae proteins and derived compounds have gained special interest for the potential nutraceutical, cosmetic or pharmaceutical industries based on these bioactivities. Although several molecular mechanisms of action on how these proteins and peptides exert biological activities have been described, many gaps in knowledge still need to be filled. Updating the current knowledge related to seaweed proteins and peptides is of interest to further asses their potential health benefits. This review addresses the characteristics of seaweed protein and protein-derived molecules, their natural occurrence, their studied bioactive properties, and their described potential mechanisms of action. Full article

(This article belongs to the Special Issue From the Green Extraction of Food Waste and By-Products to the Structure-Activity Relationships of Natural Antioxidants)

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20 pages, 1265 KiB

Open AccessReview

Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues

by Maria G. Leichtweis, M. Beatriz P. P. Oliveira, Isabel C. F. R. Ferreira, Carla Pereira and Lillian Barros

Antioxidants 2021, 10(11), 1827; https://doi.org/10.3390/antiox10111827 - 18 Nov 2021

Cited by 20 | Viewed by 3146

Abstract

With the increasing demand for convenient and ready-to-eat foods, the use of antioxidants and preservative additives in foodstuff formulation is essential. In addition to their technological functions in food, bio-based additives confer beneficial properties for human health for having antioxidant capacity and acting as antimicrobial, antitumor, and anti-inflammatory agents, among others. The replacement of preservatives and other additives from synthetic origin, usually related to adverse effects on human health, faces some challenges such as availability and cost. An opportunity to obtain these compounds lies in the food industry itself, as a great variety of food waste has been identified as an excellent source of high value-added compounds. Large amounts of seeds, fibrous strands, peel, bagasse, among other parts of fruits and vegetables are lost or wasted during industrial processing, despite being rich sources of bioactive compounds. From a circular economy perspective, this work reviewed the main advances on the recovery of value-added compounds from food industry bioresidues for food application. Bioactive compounds, mainly phenolic compounds, have been largely obtained, mostly from seeds and peels, and have been successfully incorporated into foods. Additionally, alternative and eco-friendly extraction techniques, as ultrasound and microwave, have showed advantages in extracting antioxidant and preservatives compounds. Full article

(This article belongs to the Special Issue From the Green Extraction of Food Waste and By-Products to the Structure-Activity Relationships of Natural Antioxidants)

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21 pages, 8790 KiB

Open AccessReview

Multiple Antioxidative and Bioactive Molecules of Oats (Avena sativa L.) in Human Health

by Il-Sup Kim, Cher-Won Hwang, Woong-Suk Yang and Cheorl-Ho Kim

Antioxidants 2021, 10(9), 1454; https://doi.org/10.3390/antiox10091454 - 13 Sep 2021

Cited by 20 | Viewed by 10178

Abstract

Oats (Avena sativa L.) are rich in protein, fiber, calcium, vitamins (B, C, E, and K), amino acids, and antioxidants (beta-carotene, polyphenols, chlorophyll, and flavonoids). β-glucan and avenanthramides improve the immune system, eliminate harmful substances from the body, reduce blood cholesterol, and help with dietary weight loss by enhancing the lipid profile and breaking down fat in the body. β-glucan regulates insulin secretion, preventing diabetes. Progladins also lower cholesterol levels, suppress the accumulation of triglycerides, reduce blood sugar levels, suppress inflammation, and improve skin health. Saponin-based avanacosidase and functional substances of flavone glycoside improve the immune function, control inflammation, and prevent infiltration in the skin. Moreover, lignin and phytoestrogen prevent hormone-related cancer and improve the quality of life of postmenopausal women. Sprouted oats are rich in saponarin in detoxifying the liver. The literatures have been reviewed and the recent concepts and prospects have been summarized with figures and tables. This review discusses recent trends in research on the functionality of oats rather than their nutritional value with individual immunity for self-medication. The oat and its acting components have been revisited for the future prospect and development of human healthy and functional sources. Full article

(This article belongs to the Special Issue From the Green Extraction of Food Waste and By-Products to the Structure-Activity Relationships of Natural Antioxidants)

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