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Antioxidant Compounds in Functional Foods and Their Benefits for Human...
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Antioxidant Compounds in Functional Foods and Their Benefits for Human Health

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: 20 August 2024 | Viewed by 5103

Special Issue Editors

Dr. Yong Sun

E-Mail Website
Guest Editor
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
Interests: antioxidants; functional foods; gut health; metabolism; bioactivity
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Hua Zhang

E-Mail Website
Guest Editor
School of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China
Interests: antioxidants; gut health; chronic disease prevention; immune-metabolic homeostasis

Special Issue Information

Dear Colleagues,

The Special Issue “Antioxidant Compounds in Functional Foods and Their Benefits for Human Health” is a collection of research articles and review papers that explore the role of antioxidant compounds in functional foods and their potential benefits for human health. Antioxidants are compounds that can help to protect the body from damage caused by harmful molecules known as free radicals, which can contribute to the development of chronic diseases such as cancer, heart disease, and Alzheimer's. Functional foods are foods that have been shown to provide health benefits beyond basic nutrition, often due to their high levels of bioactive compounds such as antioxidants. This Special Issue aims to gather the latest research on antioxidant compounds in functional foods, including their sources, mechanisms of action, and potential health benefits. The articles in this Special Issue cover a wide range of topics related to antioxidant compounds in functional foods, including their role in preventing chronic diseases, their effects on cardiovascular health, their potential as anti-inflammatory agents, and their impact on cognitive function. The issue also includes studies on the bioavailability and metabolism of antioxidant compounds, as well as reviews of the latest research in this area. Overall, this Special Issue provides a comprehensive overview of the current state of research on antioxidant compounds in functional foods, highlighting the potential benefits of these compounds for human health and the importance of including them in a healthy diet.

Dr. Yong Sun
Prof. Dr. Hua Zhang
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. Foods is an international peer-reviewed open access semimonthly 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

  • antioxidants
  • functional foods
  • potential health benefits
  • mechanisms of action
  • anti-inflammatory
  • chronic diseases
  • cardiovascular health
  • cognitive function

Published Papers (5 papers)

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Research

16 pages, 4580 KiB  
Article
Metabolomics Combined with Correlation Analysis Revealed the Differences in Antioxidant Activities of Lotus Seeds with Varied Cultivars
by Xinjin Yu, Yuting Wang, Xiaoli Yan, Tuo Leng, Jianhua Xie, Qiang Yu and Yi Chen
Foods 2024, 13(7), 1084; https://doi.org/10.3390/foods13071084 - 01 Apr 2024
Viewed by 684
Abstract
Functional foods have potential health benefits for humans. Lotus seeds (LS) as functional foods have excellent antioxidant activities. However, the differences in chemical composition of different LS cultivars may affect their antioxidant activities. This study comprehensively analyzed the differences among five LS cultivars [...] Read more.
Functional foods have potential health benefits for humans. Lotus seeds (LS) as functional foods have excellent antioxidant activities. However, the differences in chemical composition of different LS cultivars may affect their antioxidant activities. This study comprehensively analyzed the differences among five LS cultivars based on metabolomics and further revealed the effects of metabolites on antioxidant activities by correlation analysis. A total of 125 metabolites were identified in LS using UPLC-Q/TOF-MS. Then, 15 metabolites were screened as differential metabolites of different LS cultivars by chemometrics. The antioxidant activities of LS were evaluated by DPPH•, FRAP, and ABTS•+ assays. The antioxidant activities varied among different LS cultivars, with the cultivar Taikong 66 showing the highest antioxidant activities. The correlation analysis among metabolites and antioxidant activities highlighted the important contribution of phenolics and alkaloids to the antioxidant activities of LS. Particularly, 11 metabolites such as p-coumaric acid showed significant positive correlation with antioxidant activities. Notably, 6 differential metabolites screened in different LS cultivars showed significant effects on antioxidant activities. These results revealed the important effects of phytochemicals on the antioxidant activities of different LS cultivars. This study provided evidence for the health benefits of different LS cultivars. Full article
(This article belongs to the Special Issue Antioxidant Compounds in Functional Foods and Their Benefits for Human Health)
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26 pages, 1295 KiB  
Article
Phytochemical Profiling and Antioxidant Activities of the Most Favored Ready-to-Use Thai Curries, Pad-Ka-Proa (Spicy Basil Leaves) and Massaman
by Sunisa Siripongvutikorn, Kanyamanee Pumethakul, Chutha Takahashi Yupanqui, Vatcharee Seechamnanturakit, Preeyabhorn Detarun, Tanyarath Utaipan, Nualpun Sirinupong, Worrapanit Chansuwan, Thawien Wittaya and Rajnibhas Sukeaw Samakradhamrongthai
Foods 2024, 13(4), 582; https://doi.org/10.3390/foods13040582 - 14 Feb 2024
Viewed by 1006
Abstract
Food is one of the factors with the highest impact on human health. Today, attention is paid not only to food properties such as energy provision and palatability but also to functional aspects including phytochemical, antioxidant properties, etc. Massaman and spicy basil leaf [...] Read more.
Food is one of the factors with the highest impact on human health. Today, attention is paid not only to food properties such as energy provision and palatability but also to functional aspects including phytochemical, antioxidant properties, etc. Massaman and spicy basil leaf curries are famous Thai food dishes with a good harmony of flavor and taste, derived from multiple herbs and spices, including galangal rhizomes, chili pods, garlic bulbs, peppers, shallots, and coriander seeds, that provide an array of health benefits. The characterization of phytochemicals detected by LC-ESI-QTOF-MS/MS identified 99 components (Masaman) and 62 components (spicy basil leaf curry) such as quininic acid, hydroxycinnamic acid, luteolin, kaempferol, catechin, eugenol, betulinic acid, and gingerol. The cynaroside and luteolin-7-O-glucoside found in spicy basil leaf curry play a key role in antioxidant activities and were found at a significantly higher concentration than in Massaman curry. Phenolic and flavonoid compounds generally exhibit a bitter and astringent taste, but all the panelists scored both curries higher than 7 out of 9, confirming their acceptable flavor. Results suggest that the Massaman and spicy basil leaves contain various phytochemicals at different levels and may be further used as functional ingredients and nutraceutical products. Full article
(This article belongs to the Special Issue Antioxidant Compounds in Functional Foods and Their Benefits for Human Health)
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17 pages, 2515 KiB  
Article
Content of Bioactive Compounds in Highbush Blueberry Vaccinium corymbosum L. Leaves as a Potential Raw Material for Food Technology or Pharmaceutical Industry
by Maria Czernicka, Patrycja Sowa-Borowiec, Czesław Puchalski and Zbigniew W. Czerniakowski
Foods 2024, 13(2), 246; https://doi.org/10.3390/foods13020246 - 12 Jan 2024
Viewed by 875
Abstract
This study was performed to investigate the content of selected phenolic compounds, antioxidant activity and the levels of arbutin and hydroquinone in 25 varieties of highbush blueberry (Vaccinium corymbosum) leaf samples. An analysis of the bioactive components was performed using the [...] Read more.
This study was performed to investigate the content of selected phenolic compounds, antioxidant activity and the levels of arbutin and hydroquinone in 25 varieties of highbush blueberry (Vaccinium corymbosum) leaf samples. An analysis of the bioactive components was performed using the HPLC technique and the antioxidant activity was determined via spectrophotometric methods. The content of chlorogenic acid in the analysed leaf extracts ranged from 52.76 mg/g (Spartan variety) to 32.37 mg/g (Nelson variety) and was present in the highest concentration among all the analysed phenolic acids. Particularly large levels of isoquercetin were found in the Aurora, Ivanhoe and Toro varieties (28.40 mg/g, 26.24 mg/g and 21.57 mg/g, respectively). An exceptionally high rutin content (p < 0.05) was found in the Ivanhoe variety (27.19 mg/g) as compared to the other varieties, where it ranged from 2.06 mg/g (Earliblue and Patriot varieties) to 10.55 mg/g (Bluejay variety). The Patriot variety was determined to possess the highest antioxidative activity using the FRAP method (1086.15 μmol Trolox/g d.w.) and based on its DPPH radical scavenging activity (1124.17 μmol Trolox/g d.w.). The total phenolic content (TPC) determined via spectrophotometry ranged from 48.11 mg GAE/g d.w. (Elizabeth variety) to 177.31 GAE/g d.w. (Patriot variety). The arbutin content in the leaves of all tested varieties exceeded 2%, so it can be concluded that they constitute a stable source of arbutin. Three varieties (Bonus, Chanticleer and Herbert) can be considered a potential alternative to bearberry and lingonberry leaves. The hydroquinone content in the analysed extracts was determined to be at a lower level. V. corymbosum leaves can be considered an interesting herbal material for use in traditional herbal medicinal products but not directly for food products and dietary supplements. Full article
(This article belongs to the Special Issue Antioxidant Compounds in Functional Foods and Their Benefits for Human Health)
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18 pages, 5858 KiB  
Article
Wheat Bran Polyphenols Ameliorate DSS-Induced Ulcerative Colitis in Mice by Suppressing MAPK/NF-κB Inflammasome Pathways and Regulating Intestinal Microbiota
by Xusheng Wen, Han Peng, Hua Zhang, Yangzheng He, Fanghua Guo, Xin Bi, Jiahua Liu and Yong Sun
Foods 2024, 13(2), 225; https://doi.org/10.3390/foods13020225 - 10 Jan 2024
Cited by 3 | Viewed by 1238
Abstract
Wheat bran (WB) is the primary by-product of wheat processing and contains a high concentration of bioactive substances such as polyphenols. This study analyzed the qualitative and quantitative components of polyphenols in wheat bran and their effects on ulcerative colitis (UC) using the [...] Read more.
Wheat bran (WB) is the primary by-product of wheat processing and contains a high concentration of bioactive substances such as polyphenols. This study analyzed the qualitative and quantitative components of polyphenols in wheat bran and their effects on ulcerative colitis (UC) using the dextran sulfate sodium (DSS)-induced colitis model in mice. The potential mechanism of wheat bran polyphenols (WBP) was also examined. Our findings indicate that the main polyphenol constituents of WBP were phenolic acids, including vanillic acid, ferulic acid, caffeic acid, gallic acid, and protocatechuic acid. Furthermore, WBP exerted remarkable protective effects against experimental colitis. This was achieved by reducing the severity of colitis and improving colon morphology. Additionally, WBP suppressed colonic inflammation via upregulation of the anti-inflammatory cytokine IL-10 and downregulation of pro-inflammatory cytokines (TNF-α, IL-6, IL-1β) in colon tissues. Mechanistically, WBP ameliorated DSS-induced colitis in mice by inhibiting activation of the MAPK/NF-κB pathway. In addition, microbiome analysis results suggested that WBP modulated the alteration of gut microbiota caused by DSS, with an enhancement in the ratio of Firmicutes/Bacteroidetes and adjustments in the number of Helicobacter, Escherichia-Shigella, Akkermansia, Lactobacillus, Lachnospiraceae_NK4A136_group at the genus level. To conclude, the findings showed that WBP has excellent prospects in reducing colonic inflammation in UC mice. Full article
(This article belongs to the Special Issue Antioxidant Compounds in Functional Foods and Their Benefits for Human Health)
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16 pages, 2166 KiB  
Article
Characterization and In Vitro Antioxidant and Anti-Inflammatory Activities of Ginsenosides Extracted from Forest-Grown Wild Panax quinquefolius L.
by Yang Yang, Shan Xu, Kemeng Yang, Yuning Sun, Ruirui Yang, Yanan Hu, Guijie Chen and Huimei Cai
Foods 2023, 12(23), 4316; https://doi.org/10.3390/foods12234316 - 29 Nov 2023
Cited by 1 | Viewed by 800
Abstract
American ginseng (Panax quinquefolius L.) is known for its health benefits, which are attributed to various terpenoids. However, the specific composition and activities of these terpenoids in forest-grown wild American ginseng remain understudied. This study aimed to characterize the terpenoid composition, particularly [...] Read more.
American ginseng (Panax quinquefolius L.) is known for its health benefits, which are attributed to various terpenoids. However, the specific composition and activities of these terpenoids in forest-grown wild American ginseng remain understudied. This study aimed to characterize the terpenoid composition, particularly triterpene saponins, in forest-grown wild American ginseng. The analysis revealed that triterpene saponins, notably American ginseng ginsenosides (AGGs), are the predominant active components, as identified through LC-MS/MS and HPLC. A subsequent in vitro evaluation of AGGs showcased their potent antioxidant capabilities, displaying the dose-dependent scavenging of free radicals and reducing agents. Moreover, AGGs demonstrated efficacy in reducing oxidative injury and intracellular ROS levels in RAW 264.7 macrophages treated with H2O2. In addition to their antioxidant properties, AGGs exhibited anti-inflammatory effects, significantly inhibiting NO and inflammatory substance production in lipopolysaccharide-treated RAW 264.7 macrophages. These findings highlight the potential of AGG-rich forest-grown wild American ginseng as a functional food with promising implications for improving human health. Full article
(This article belongs to the Special Issue Antioxidant Compounds in Functional Foods and Their Benefits for Human Health)
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