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Utilization of Plant Foods as Functional Ingredient

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (25 September 2023) | Viewed by 14325

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Special Issue Editors

Dr. Lai Kuan Lee

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Guest Editor

Food Technology Program, School of Industrial Technology, Universiti Sains Malaysia, Gelugor 11800, Pulau Pinang, Malaysia
Interests: human nutrition; clinical nutrition; nutrition as complementary medicine

Prof. Dr. Ying-Jun Zhang

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Guest Editor

State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China
Interests: chemical constituents and its bioactivities of plant foods; related microorganism during plant foods fermentation process; chemistry and bioactivity of the endophyte of plant foods material

Special Issue Information

Dear Colleagues,

Plant food constituent is rich in bioactive compounds, secondary metabolites, and functional ingredients. These constituents may contribute to improving human health. At the current state, a range of plant foods has been utilized to act as functional ingredients to combat non-communicable diseases, particularly type 2 diabetes mellitus, cardiovascular diseases, cancers, neurodegenerative disorders, and gastrointestinal disorders.

In this Special Issue of Foods, we encourage the submission of manuscripts focused on the study of health-improving attributes of plant foods such as antidiabetic, hypocholesterolemic, anticancer, and anti-inflammatory activities. We welcome papers related to ingestion, excretion, bioavailability, and health-promoting effects using in vivo and human studies. This Special Issue aims to gather novel advances of plant foods and to be of interest to researchers in the field.

Dr. Lai Kuan Lee
Prof. Dr. Ying-Jun Zhang
Guest Editors

Manuscript Submission Information

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Keywords

functional plant ingredient
human clinical trials
animal studies
safety and toxicity
health
nutrition as complementary medicine
personalized nutrition

Published Papers (7 papers)

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Research

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15 pages, 1735 KiB

Open AccessArticle

A Functional Drink Containing Kaempferia parviflora Extract Increases Cardiorespiratory Fitness and Physical Flexibility in Adult Volunteers

by Jintanaporn Wattanathorn, Terdthai Tong-Un, Wipawee Thukham-Mee and Natthida Weerapreeyakul

Foods 2023, 12(18), 3411; https://doi.org/10.3390/foods12183411 - 13 Sep 2023

Cited by 1 | Viewed by 1165

Abstract

Owing to the reputation of Kaempferia parviflora and the crucial role of oxidative stress on the disturbance of physical fitness, the effect of a functional drink containing K. parviflora extract (KP) on the physical fitness of healthy adult volunteers was assessed. Healthy male and female volunteers (19–60 years old) were randomly divided into placebo, KP90, and KP180 groups. All the subjects in KP90 and KP180 were directed to consume a functional drink containing K. parviflora extract at doses of 90 and 180 mg per serving per 80 mL, respectively. Parameters of physical fitness, including cardiovascular endurance, muscular strength and endurance, flexibility, and body composition, together with changes in lactate, creatinine kinase, and oxidative stress markers were assessed before the intervention, and at 6 and 12 weeks of intervention. The oxidative stress markers, creatine kinase, and lactate were also measured. Subjects who consumed the developed drink had increased VO₂ max and improved performance in a timed shuttle run test and 5 min distance run, and exhibited decreased oxidative stress and lactate; therefore, K. parviflora extract can be successfully used for developing a KP drink to improve cardiorespiratory fitness and physical performance by improving oxidative stress and lactate. Full article

(This article belongs to the Special Issue Utilization of Plant Foods as Functional Ingredient)

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15 pages, 1415 KiB

Open AccessArticle

New Hydrolyzable Tannin with Potent Antioxidant and α-Glucosidase Inhibitory Activity from Black Tea Produced from Camellia taliensis

by Min Chen, Na Li, Hong-Tao Zhu, Man Zhang, Zhao-Hong Duan, Dong Wang, Chong-Ren Yang and Ying-Jun Zhang

Foods 2023, 12(13), 2512; https://doi.org/10.3390/foods12132512 - 28 Jun 2023

Cited by 1 | Viewed by 1156

Abstract

Camellia taliensis (W. W. Smith) Melchior, belonging to the genus Camellia sect. Thea., is mainly distributed from northern Myanmar to western and southwestern Yunnan province of China, and its leaves have been used to make various teas by the locals of its growing regions. The chemical constituents of C. taliensis are significantly related to those of cultivated tea plants, C. sinensis and C. sinensis var. assamica. The HPLC-ESI-MS analysis of black tea prepared from the leaves of C. taliensis showed a rich existence of polyphenols. Further comprehensive chemical study led to the separation and recognition of 32 compounds (1–32), including one new hydrolyzable tannin, 1-O-galloyl-4,6-tetrahydroxydibenzofurandicarboxyl-β-D-glucopyranose (1), and one new natural product (24). The known compounds referred to seven hydrolyzable tannins (2–8), 10 flavonols and glycosides (9–18), and 14 simple phenolics (19–32). Their structures were elucidated by comprehensive spectroscopic analyses. Among them, 20 compounds (2, 3, 6, 7, 8, 15, 17, 18, 20–22, 24–32) were isolated from black tea for the first time. Most isolates displayed obvious antioxidant activities on DPPH and ABTS⁺ assays, and the hydrolyzable tannins 1, 3–5, 7, and 8 exhibited stronger inhibitory activities on α-glycosidase than quercetin and acarbose (IC₅₀ = 5.75 and 223.30 μM, respectively), with IC₅₀ values ranging from 0.67 to 2.01 μM. Full article

(This article belongs to the Special Issue Utilization of Plant Foods as Functional Ingredient)

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21 pages, 2544 KiB

Open AccessArticle

Analysis of Phenolic Acids and Flavonoids in Rabbiteye Blueberry Leaves by UPLC-MS/MS and Preparation of Nanoemulsions and Extracts for Improving Antiaging Effects in Mice

by Hsin-Rong Yu and Bing-Huei Chen

Foods 2023, 12(10), 1942; https://doi.org/10.3390/foods12101942 - 10 May 2023

Viewed by 1660

Abstract

Rabbiteye blueberry leaves, a waste produced after harvest of blueberry, are rich in polyphenols. This study aims to analyze phenolic acids and flavonoids in blueberry leaves by UPLC-MS/MS and prepare nanoemulsions for determining anti-aging activity in mice. Overall, 30% ethanol was the most suitable extraction solvent for total phenolic acids and total flavonoids. A total of four phenolic acids and four flavonoids were separated within seven minutes for further identification and quantitation by UPLC-MS/MS in selective reaction monitoring (SRM) mode, with 3-O-caffeoylquinic acid being present in the highest amount (6474.2 μg/g), followed by quercetin-3-O-galactoside (1943.9 μg/g), quercetin-3-O-rutinoside (1036.6 μg/g), quercetin-3-O-glucoside (867.2 μg/g), 5-O-caffeoylquinic acid (815.8 μg/g), kaempferol-3-O-glucoside (309.7 μg/g), 3,5-dicaffeoylquinic acid (195.3 μg/g), and 4,5-dicaffeoylquinic acid (60.8 μg/g). The blueberry nanoemulsion was prepared by using an appropriate ratio of soybean oil, Tween 80, glycerol, ethanol, and water at 1.2%, 8%, 2%, 2%, and 86.8%, respectively, and mixing with dried blueberry extract, with the mean particle size and zeta potential being 16 nm and −54 mV, respectively. A high stability was observed during storage of nanoemulsion for 90 days at 4 °C and heated at 100 °C for 2 h. An animal study revealed that this nanoemulsion could elevate dopamine content in mice brain as well as superoxide dismutase, glutathione peroxidase, and catalase activities in mice liver while reducing the contents of malondialdehyde and protein carbonyl in mice brains. Collectively, the high-dose nanoemulsion possessed the highest efficiency in improving mice aging with a promising potential for development into a health food. Full article

(This article belongs to the Special Issue Utilization of Plant Foods as Functional Ingredient)

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23 pages, 2151 KiB

Open AccessArticle

Improvement of Estrogen Deficiency Symptoms by the Intake of Long-Term Fermented Soybeans (Doenjang) Rich in Bacillus Species through Modulating Gut Microbiota in Estrogen-Deficient Rats

by Ting Zhang, Yu Yue, Su-Ji Jeong, Myeong-Seon Ryu, Xuangao Wu, Hee-Jong Yang, Chen Li, Do-Youn Jeong and Sunmin Park

Foods 2023, 12(6), 1143; https://doi.org/10.3390/foods12061143 - 8 Mar 2023

Cited by 3 | Viewed by 1798

Abstract

Traditionally made doenjang (TMD) produced by the long-term fermentation of soybeans with salt may improve symptoms of estrogen deficiency. We aimed to evaluate the effects of four TMD types, containing low and high amounts of Bacillus species and biogenic amines (HBHA, HBLA, LBHA, and LBLA), on energy, glucose, and lipid metabolism, by altering the gut microbiota in estrogen-deficient ovariectomized (OVX) rats. Their mechanisms were also examined. The OVX rats were divided into the control, cooked soybean (CSB), HBHA, LBHA, HBLA, and LBLA groups. Sham-operated rats were the normal control group. Serum 17β-estradiol concentrations were similar among all OVX groups. Tail skin temperatures, which are indicative of hot flashes, were higher in the control than the HBHA and HBLA groups and were similar to the normal control group. Weight gain and visceral fat mass were lower in the TMD and CSB intake groups but not as low as in the normal control group. Lean body mass showed a trend opposite to that of visceral fat in the respective groups. The hepatic triglyceride content decreased with the TMD intake compared to the control and CSB groups. mRNA expressions of the peroxisome proliferator-activated receptor-γ (PPAR-γ) and carnitine palmitoyltransferase-1 in the TMD and CSB groups were as high as in the normal control group, and the PPAR-γ mRNA expression was more elevated in the HBLA group than in the normal control group. The morphology of the intestines improved in the TMD groups compared to the control, and the HBHA and HBLA groups showed an enhanced improvement compared to the CSB group. The HBHA, HBLA, and LBHA groups increased the α-diversity of the cecal microbiota compared to the control. Akkermenia and Lactobacillus were higher in the HBLA and LBLA groups compared to the control. The expression of the estrogen, forkhead box proteins of the class-O subgroup, and insulin-signaling pathways were lower in the control group, and HBHA and HBLA prevented their decrement. In conclusion, long-term treatment with TMD containing high amounts of Bacillus potentially improves estrogen deficiency symptoms more than unfermented soybeans. Full article

(This article belongs to the Special Issue Utilization of Plant Foods as Functional Ingredient)

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Review

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67 pages, 19973 KiB

Open AccessReview

Exploring Plants with Flowers: From Therapeutic Nutritional Benefits to Innovative Sustainable Uses

by Elena Coyago-Cruz, Melany Moya, Gabriela Méndez, Michael Villacís, Patricio Rojas-Silva, Mireia Corell, Paula Mapelli-Brahm, Isabel M. Vicario and Antonio J. Meléndez-Martínez

Foods 2023, 12(22), 4066; https://doi.org/10.3390/foods12224066 - 8 Nov 2023

Viewed by 3009

Abstract

Flowers have played a significant role in society, focusing on their aesthetic value rather than their food potential. This study’s goal was to look into flowering plants for everything from health benefits to other possible applications. This review presents detailed information on 119 species of flowers with agri-food and health relevance. Data were collected on their family, species, common name, commonly used plant part, bioremediation applications, main chemical compounds, medicinal and gastronomic uses, and concentration of bioactive compounds such as carotenoids and phenolic compounds. In this respect, 87% of the floral species studied contain some toxic compounds, sometimes making them inedible, but specific molecules from these species have been used in medicine. Seventy-six percent can be consumed in low doses by infusion. In addition, 97% of the species studied are reported to have medicinal uses (32% immune system), and 63% could be used in the bioremediation of contaminated environments. Significantly, more than 50% of the species were only analysed for total concentrations of carotenoids and phenolic compounds, indicating a significant gap in identifying specific molecules of these bioactive compounds. These potential sources of bioactive compounds could transform the health and nutraceutical industries, offering innovative approaches to combat oxidative stress and promote optimal well-being. Full article

(This article belongs to the Special Issue Utilization of Plant Foods as Functional Ingredient)

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30 pages, 1188 KiB

Open AccessEditor’s ChoiceReview

Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives

by Joanna Wajs, Aneta Brodziak and Jolanta Król

Foods 2023, 12(6), 1275; https://doi.org/10.3390/foods12061275 - 17 Mar 2023

Cited by 9 | Viewed by 3080

Abstract

Nowadays, consumers pay particular attention to the quality of the products they buy. They also expect a high level of innovation. Hence, the offer from the dairy sector is increasingly focusing on the use of various additives with proven health benefits. Many scientific teams from various regions of the world are engaged in research, and their aim is to identify plant additives that have beneficial effects on the human body. The aim of this article was to summarize the latest literature pertaining to the effects of plant additives used in the production of yoghurts on their physicochemical, functional, microbiological and sensory properties. It was found that a wide range of additives in a variety of forms are used in the production of yoghurts. The most common include fruits, vegetables, cereals, nuts, seeds, oils, plant or herbal extracts, fruit or vegetable fibre, and waste from fruit processing. The additives very often significantly affected the physicochemical and microbiological characteristics as well as the texture and sensory properties of yoghurt. As follows from the analysed reports, yoghurts enriched with additives are more valuable, especially in terms of the content of health-promoting compounds, including fibre, phenolic compounds, vitamins, fatty acids and minerals. A properly selected, high quality plant supplement can contribute to the improvement in the generally health-promoting as well as antioxidant properties of the product. For sensory reasons, however, a new product may not always be tolerated, and its acceptance depends mainly on the amount of the additive used. In conclusion, “superfood” yoghurt is one of the products increasingly recommended both preventively and as a way of reducing existing dysfunctions caused by civilization diseases, i.e., diabetes, cancer and neurodegenerative diseases. The studies conducted in recent years have not shown any negative impact of fortified yoghurts on the human body. Full article

(This article belongs to the Special Issue Utilization of Plant Foods as Functional Ingredient)

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Other

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11 pages, 2987 KiB

Open AccessBrief Report

Sulforaphane Bioavailability in Healthy Subjects Fed a Single Serving of Fresh Broccoli Microgreens

by John A. Bouranis, Carmen P. Wong, Laura M. Beaver, Sandra L. Uesugi, Ethan M. Papenhausen, Jaewoo Choi, Edward W. Davis 2nd, Adilson Nunes Da Silva, Newton Kalengamaliro, Rekha Chaudhary, Jordan Kharofa, Vinita Takiar, Thomas J. Herzog, William Barrett and Emily Ho

Foods 2023, 12(20), 3784; https://doi.org/10.3390/foods12203784 - 15 Oct 2023

Viewed by 1872

Abstract

Cruciferous vegetable consumption is associated with numerous health benefits attributed to the phytochemical sulforaphane (SFN) that exerts antioxidant and chemopreventive properties, among other bioactive compounds. Broccoli sprouts, rich in SFN precursor glucoraphanin (GRN), have been investigated in numerous clinical trials. Broccoli microgreens are similarly rich in GRN but have remained largely unexplored. The goal of this study was to examine SFN bioavailability and the microbiome profile in subjects fed a single serving of fresh broccoli microgreens. Eleven subjects participated in a broccoli microgreens feeding study. Broccoli microgreens GRN and SFN contents and stability were measured. Urine and stool SFN metabolite profiles and microbiome composition were examined. Broccoli microgreens had similar GRN content to values previously reported for broccoli sprouts, which was stable over time. Urine SFN metabolite profiles in broccoli microgreens-fed subjects were similar to those reported previously in broccoli sprouts-fed subjects, including the detection of SFN-nitriles. We also reported the detection of SFN metabolites in stool samples for the first time. A single serving of broccoli microgreens did not significantly alter microbiome composition. We showed in this study that broccoli microgreens are a significant source of SFN. Our work provides the foundation for future studies to establish the health benefits of broccoli microgreens consumption. Full article

(This article belongs to the Special Issue Utilization of Plant Foods as Functional Ingredient)

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