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Active Ingredients in Functional Foods and Their Impact on Health

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A special issue of Molecules (ISSN 1420-3049).

Deadline for manuscript submissions: closed (30 November 2024) | Viewed by 7367

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Dr. Anna Puścion-Jakubik

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Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland
Interests: dietary supplements; pharmacy; food quality assessment; nutrition assessment
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Dear Colleagues,

In recent years, the exploration of active ingredients in functional foods and their impact on health has emerged as a dynamic and critical area of research. This interdisciplinary field delves into the bioactive components of various foods, ranging from traditional staples to modern dietary innovations, with a focus on elucidating their physiological effects and potential health benefits.

Researchers in this domain investigate the multifaceted roles of active ingredients, such as polyphenols, flavonoids, omega-3 fatty acids, probiotics, and other bioactive compounds found in foods. The study encompasses their mechanisms of action, bioavailability, and the intricate interplay between these components and the human body.

The health implications of these active ingredients are diverse, spanning preventive and therapeutic aspects. Studies explore their anti-inflammatory, antioxidant, antimicrobial, and immune-modulating properties, offering potential avenues for combating chronic diseases, enhancing overall well-being, and supporting personalized nutrition approaches.

This Special Issue aims to gather cutting-edge research that unravels the complexities of active ingredients in functional foods. It welcomes contributions elucidating the molecular mechanisms behind their health effects, innovative methods for extraction and analysis, and clinical studies validating their therapeutic potentials. Furthermore, the interrelation between dietary patterns, active ingredients, and health outcomes is a key area of interest.

Researchers and practitioners from various disciplines, including food chemistry, pharmacology, and medicine, are invited to contribute their insights, fostering a comprehensive understanding of how active ingredients in functional foods can positively impact human health.

Dr. Anna Puścion-Jakubik
Guest Editor

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Keywords

functional foods
active ingredients
bioactive compounds
health impact
nutraceuticals
dietary patterns
personalized nutrition

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Related Special Issue

Active Ingredients in Functional Foods and Their Impact on Health, 2nd Edition in Molecules (1 article)

Published Papers (6 papers)

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Research

15 pages, 2237 KiB

Open AccessArticle

Metabolite Profiling and Antimicrobial Activities of Brassica rapa ssp. narinosa (Tatsoi), Brassica rapa var. narinosa × chinensis (Dacheongchae), and Brassica rapa ssp. chinensis (Pakchoi)

by Chang-Ha Park, Hyeon-Ji Yeo, Young-Jin Park, Haejin Kwon, Jongki Cho, Sun-Ok Chung, Geung-Joo Lee, Jae-Kwang Kim and Sang-Un Park

Molecules 2025, 30(8), 1693; https://doi.org/10.3390/molecules30081693 - 10 Apr 2025

Viewed by 420

Abstract

Pakchoi and Tatsoi are agriculturally and commercially important subspecies of Brassica rapa. Dacheongchae is a new crop generated via the hybridization of Tatsoi and Pakchoi. Metabolite profiles of carbohydrates, sugar alcohols, amines, amino acids, carotenoids, phenolics, organic acids, and glucosinolates were carried out in the three B. rapa cultivars. The majority of amino acids were higher in Dacheongchae than in Pakchoi and Tatsoi. In addition to the amino acid content, higher contents of phenolic compounds and carotenoids were obtained in Dacheongchae. Similarly, Dacheongchae and Pakchoi contained higher amounts of glucosinolates compared with Tatsoi. Pakchoi, Tatsoi, and Dacheongchae showed marked antimicrobial activity against Bacillus cereus, Escherichia coli, Candida albicans, Pseudomonas aeruginosa, Proteus mirabilis, and methicillin-resistant P. aeruginosa. Furthermore, Dacheongchae extracts exhibited only the inhibition activity of Salmonella paratyphi. Consistent with these higher amounts of bioactive compounds, Dacheongchae exhibited higher antimicrobial activities, suggesting synergistic antimicrobial properties from these bioactive compounds in Dacheongchae. Full article

(This article belongs to the Special Issue Active Ingredients in Functional Foods and Their Impact on Health)

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21 pages, 4104 KiB

Open AccessArticle

Biologically Active Peptides from Corn Gluten Meal Improve Microbiota Disorders Caused by Helicobacter pylori Infection in Mice

by Guanlong Li, Yongchao Xie, Quanxin Wang, Zhengfei Miao, Xiaolan Liu and Xiqun Zheng

Molecules 2025, 30(3), 705; https://doi.org/10.3390/molecules30030705 - 5 Feb 2025

Viewed by 822

Abstract

This study investigated the potential effects of corn protein activity peptides (CPAPs) on inflammation response levels and gastrointestinal microbiota in Helicobacter pylori (H. pylori) infection mice. CPAPs significantly up-regulated the mRNA expression of the anti-inflammatory factor IL-10 and down-regulated the mRNA expression of the pro-inflammatory factors TGF-β, TLR4, MyD88, and NF-κB, indicating that CPAPs may antagonize H. pylori-induced inflammatory responses by inhibiting NF-κB signaling pathways. Through the intervention of CPAPs, H. pylori colonization in the stomach was significantly reduced. Additionally, the structural composition of the gastrointestinal microbiota improved, with an increase in abundance and diversity. These changes positively regulate gastrointestinal microbiota disorders in mice. In addition, the PICRUST function prediction of intestinal microbiota revealed that CPAPs may prevent or reduce metabolic disorders brought about by H. pylori, which improve biometabolic pathways by modulating intestinal microbiota composition. In conclusion, these findings suggest that CPAPs may prevent or mitigate metabolic disorders induced by H. pylori, offering theoretical support for the development of corn-protein-based functional foods. Full article

(This article belongs to the Special Issue Active Ingredients in Functional Foods and Their Impact on Health)

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18 pages, 2329 KiB

Open AccessArticle

Gluten-Free Sweet Potato Flour: Effect of Drying Method and Variety on the Quality and Bioactivity

by Nelson Pereira, Ana Cristina Ramos, Marco Alves, Vítor D. Alves, Cristina Roseiro, Manuela Vida, Margarida Moldão and Marta Abreu

Molecules 2024, 29(23), 5771; https://doi.org/10.3390/molecules29235771 - 6 Dec 2024

Cited by 2 | Viewed by 1421

Abstract

Sweet potato (Ipomoea batatas (L.) Lam.) is a nutrient-dense crop rich in fibre, minerals, and antioxidant compounds, including carotenoids and phenolic compounds, such as anthocyanins. Dehydrating sweet potato (SP) for flour production enhances its value and produces shelf-stable, health-promoting food products. This study investigated the effects of hot-air drying (HAD: 75 °C/20 h) and freeze-drying (FD: −41–30 °C/70 h) on the bioactive composition of flours from three SP varieties: Bonita (white-fleshed), Bellevue (orange-fleshed), and NP1648 (purple-fleshed). Key assessments included the total phenolic content (TPC), the total carotenoid content (TCC), and the total anthocyanin content (TAC) and the antioxidant activity (DPPH and FRAP). The results revealed distinct raw materials’ bioactive profiles: Bellevue was rich in TCC (49.3 mg of β-carotene/100 g db), NP1648 showed elevated TAC (27.3 mg of cyanidin-3-glucoside/100 g db), and Bonita exhibited minimal content of bioactive compounds. Both drying methods yielded significant losses of bioactive compounds, with the TPC decreasing by over 60%, while TAC and TCC losses did not exceed 32%, revealing higher stability. Multivariate analysis indicated that the variety significantly influenced the bioactive profiles more than the drying method. The interaction between carotenoids and anthocyanins and the SP fibrous composition likely contributed to their stability during drying, indicating that FD showed no advantages over HAD. The appealing colours and high antioxidant content of Bellevue and NP1648 flours suggest their potential as ingredients for enhancing foods’ bioactivity and sensory acceptance. Full article

(This article belongs to the Special Issue Active Ingredients in Functional Foods and Their Impact on Health)

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30 pages, 13321 KiB

Open AccessFeature PaperArticle

Shaping the Physicochemical and Health-Promoting Properties of Carrot Snacks Produced by Microwave-Vacuum Drying with Preliminary Thermal and Enriching Treatment

by Anna Ignaczak, Łukasz Woźniak, Agnieszka Salamon, Justyna Szczepańska-Stolarczyk, Urszula Trych, Małgorzata Chobot, Jolanta Kowalska and Hanna Kowalska

Molecules 2024, 29(21), 5100; https://doi.org/10.3390/molecules29215100 - 29 Oct 2024

Cited by 3 | Viewed by 1600

Abstract

This study analyzed the effects of thermal pre-treatments such as convective drying (P-CD), water (BL_W), and microwave blanching (M_BL) and osmotic enrichment pre-treatments with juices from pomegranate (PG), chokeberry (CH), and sea buckthorn (SB) on microwave-vacuum-dried (MVD) carrot properties. Convective drying (CD) and freeze-drying (FD) were used as a comparative method. The dry matter content and water activity of MVD carrots were varied, but in many cases, the values were comparable to those of FD-dried carrots. Pre-enrichment in CH juice significantly reduced the values of the color parameters L*, a*, and b*, regardless of the drying method. The smallest changes were observed in microwave pre-blanching (M_BL). The lowest loss in carotenoid content was observed in CD-dried carrots (14–34 mg/100 g d.m.). Blanching and enrichment in SB juice allowed significant retention of these compounds. As a result of drying carrots, the total phenolic content (TPC) increased. Compared to the raw material, the TPC content in dried carrots increased 3–9 times. Drying using the FD and MVD methods gave a similar effect of increasing the TPC content, including a greater effect after enrichment in CH juice. The highest average antioxidant activity against the DPPH• and ABTS•+ radicals was recorded for FD-dried carrots (6.9 and 30.0 mg Trolox/g d.m.). SB juice contributed to a significant increase in the total vitamin C content, even by 89.1%, compared to raw carrots. Applying osmotic pre-enrichment in PG juice increased the sugar content in dried FD and CD samples by 37.4–49.9%, and in MVD by 21–59%. Full article

(This article belongs to the Special Issue Active Ingredients in Functional Foods and Their Impact on Health)

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23 pages, 1816 KiB

Open AccessArticle

Nutritional, Bioactive, and Volatile Characteristics of Two Types of Sorbus domestica Undervalued Fruit from Northeast of Iberian Peninsula, Spain

by María Dolores Raigón Jiménez, María Dolores García-Martínez, Patricia Esteve Ciudad and Tamara Fukalova Fukalova

Molecules 2024, 29(18), 4321; https://doi.org/10.3390/molecules29184321 - 12 Sep 2024

Viewed by 1081

Abstract

The promotion of food from underutilized plants can help combat biodiversity loss, foster cultural preservation, and empower farmers in the face of market pressures and sustainable production conditions. The nutritional and aromatic characterization of two undervalued types of Sorbus domestica fruits, differentiated by their apple and pear shapes, has been carried out. Official Association of Analytical Communities methods have been used for proximate composition and mineral analysis determinations, and gas chromatography was used for the analysis of volatile components in three states of ripeness and compared with the aromas of fresh apple and quince jam. S. domestica fruits are a good source of K, Ca, Fe, and fiber and are an important source of antioxidants in the human diet. S. domestica fruits have proven to be very distinctive in the aromatic fraction. 1-hexanol, hexyl 1,3-octanediol, phenylacetaldehyde, nonanal, hexanal, and α-farnesene are the most potent odor compounds in the overripening stage of the fruits. The aroma profiles of immature S. domestica fruits were dominated by aldehydes, while in the overripe stage, the fruit accumulated abundant esters, alcohols, and sesquiterpenoids. S. domestica fruits could be introduced as an alternative to seasonal fruit consumption and could generate sustainable production and consumption alternatives while recovering cultural and food heritage. Full article

(This article belongs to the Special Issue Active Ingredients in Functional Foods and Their Impact on Health)

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14 pages, 6509 KiB

Open AccessArticle

Investigating the Hepatoprotective Properties of Mulberry Leaf Flavonoids against Oxidative Stress in HepG2 Cells

by Qinhua Zheng, Ke Feng, Wenting Zhong, Weijian Tan, Sa Rengaowa and Wenzhong Hu

Molecules 2024, 29(11), 2597; https://doi.org/10.3390/molecules29112597 - 31 May 2024

Cited by 5 | Viewed by 1401

Abstract

Oxidative stress significantly contributes to ageing and disease, with antioxidants holding promise in mitigating its effects. Functional foods rich in flavonoids offer a potential strategy to mitigate oxidative damage by free radicals. We investigated the protective effects of mulberry leaf flavonoids (MLF) against H₂O₂-induced oxidative damage in HepG2 cells. It assessed the inhibitory effect of MLF (62.5–500 μg/mL) on H₂O₂-induced oxidative damage by analyzing cellular morphology and oxidative stress markers, including ROS production, mitochondrial membrane potential, antioxidant enzyme levels, MDA, and apoptosis-related proteins. The results demonstrated that MLF prevented spiny cell formation triggered by 750 μM H₂O₂ and significantly reduced ROS levels, restored mitochondrial membrane potential, decreased lactate dehydrogenase and alanine transaminase leakage, and reduced MDA content induced by H₂O₂. MLF also modulated antioxidant enzymes and attenuated oxidative damage to HepG2 cell DNA, as confirmed by staining techniques. These findings indicate the potential of MLF as a hepatoprotective agent against oxidative damage in HepG2 cells. Full article

(This article belongs to the Special Issue Active Ingredients in Functional Foods and Their Impact on Health)

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