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Nutrient-Rich Foods for a Healthy Diet, Volume II
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Nutrient-Rich Foods for a Healthy Diet, Volume II

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (20 March 2024) | Viewed by 13448

Special Issue Editors

Prof. Dr. Juristo Fonollá

E-Mail Website
Guest Editor
Department of Nutrition and Food Science, Universidad de Granada, Granada, Spain
Interests: properties of alliaceae; bioactive compounds; agrofood industry arrangements; clinical trials; functional food
Special Issues, Collections and Topics in MDPI journals
Dr. Sandra González-Palacios

E-Mail Website
Guest Editor
Department of Public Health, Miguel Hernandez University, Campus San Juan, Alicante, Spain
Interests: diet quality; ultra-processed foods; sugar-sweetened beverages; food frequency questionnaire validation; obesity; cardiovascular risk factors
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We are inviting you to submit a review or research paper to the upcoming Special Issue — “Nutrient-Rich Foods for a Healthy Diet- Volume II”—in the journal Foods, Quartile Q1 in Food Science and Technology.

The current COVID-19 pandemic has highlighted the value of a correct diet and the importance of certain foods rich in nutrients. A healthy diet must provide all the nutrients that our body needs in an adequate quantity and proportion. Therefore, it is essential to follow a varied and balanced diet.

Nutrient-rich foods contain, in addition to macronutrients, many vitamins, minerals and bioactive compounds, and are low in calories, sugar, sodium, starches, and unhealthy fats. Some examples can be fruits and vegetables, nuts or olive oil among others. Therefore, they must be a fundamental part of a healthy diet.

In this Special Issue, we invite researchers to contribute original research and review articles that analyze and describe how the consumption of nutrient-rich foods, their food composition, the properties of nutrients or their bioactive compounds contribute to health and well-being.

The impact factor of Foods is 5.561, which constantly publishes high quality manuscripts, so I think it is an excellent forum for you to publish some of your work.

Prof. Dr. Juristo Fonollá
Dr. Sandra González-Palacios
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

  • nutrients
  • nutrient-rich foods
  • bioactive compounds
  • probiotics-rich foods
  • prebiotics
  • fiber
  • antioxidants

Published Papers (7 papers)

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Research

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17 pages, 952 KiB  
Article
The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate
by Agata Zaremba, Marzanna Hęś, Anna Jędrusek-Golińska, Monika Przeor and Krystyna Szymandera-Buszka
Foods 2023, 12(14), 2792; https://doi.org/10.3390/foods12142792 - 23 Jul 2023
Viewed by 1286
Abstract
This study aimed to investigate the use of selected pumpkin varieties as carriers of potassium iodide (KI) and potassium iodate (KIO3) at different concentrations (2.3, 0.23, and 0.023 mg/100 g). It was hypothesized that the concentrations and form of iodine fortification [...] Read more.
This study aimed to investigate the use of selected pumpkin varieties as carriers of potassium iodide (KI) and potassium iodate (KIO3) at different concentrations (2.3, 0.23, and 0.023 mg/100 g). It was hypothesized that the concentrations and form of iodine fortification in pumpkins affect the antioxidant activity of pumpkins. The results showed a high recovery of the introduced iodine in all pumpkin varieties after drying, as well as high iodine stability during storage, especially for KIO3. However, statistical analysis confirmed a relationship between the forms and concentration of iodine and the ABTS cation radical and the DPPH radical test results. In the systems with iodine concentration at 0.023 and 0.23 mg/100 g, the antioxidant activity did not change. However, for all pumpkin varieties fortified with a KIO3 concentration at 3.9 mg/100 g (2.3 mg/100 g of iodine), a statistically significant decrease in free-radical scavenging was confirmed. Therefore, for maximum effectiveness in pumpkin’s free-radical scavenging indices, it is suggested to introduce iodine in the form of KI and KIO3, but in controlled concentrations. However, KIO3 should be added at a maximum amount of 0.39 mg/100 g. Full article
(This article belongs to the Special Issue Nutrient-Rich Foods for a Healthy Diet, Volume II)
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16 pages, 1049 KiB  
Article
Establishment of a Sonotrode Extraction Method and Evaluation of the Antioxidant, Antimicrobial and Anticancer Potential of an Optimized Vaccinium myrtillus L. Leaves Extract as Functional Ingredient
by Lidia Gil-Martínez, María José Aznar-Ramos, Maria del Carmen Razola-Diaz, Nuria Mut-Salud, Ana Falcón-Piñeiro, Alberto Baños, Enrique Guillamón, Ana María Gómez-Caravaca and Vito Verardo
Foods 2023, 12(8), 1688; https://doi.org/10.3390/foods12081688 - 18 Apr 2023
Cited by 2 | Viewed by 1071
Abstract
Vaccinium myrtillus L. (bilberry) leaves are an important by-product of berry production that may be used as a source of phenolic compounds which have a positive effect on human health. Therefore, an ultrasound-assisted extraction via sonotrode has been used for the first time [...] Read more.
Vaccinium myrtillus L. (bilberry) leaves are an important by-product of berry production that may be used as a source of phenolic compounds which have a positive effect on human health. Therefore, an ultrasound-assisted extraction via sonotrode has been used for the first time to recover bioactive compounds from bilberry leaves. The extraction has been optimized using a Box–Behnken design. The influence of ethanol:water ratio (v/v), time of extraction (min) and amplitude (%) were evaluated considering total phenolic content (TPC) and antioxidant capacity (DPPH and FRAP assays) as dependent variables in a response surface methodology (RSM). Optimum values for the independent factors were 30:70 ethanol/water (v/v), 5 min of extraction and 55% amplitude. The empirical values of the independent variables using the optimized conditions were 217.03 ± 4.92 mg GAE/g d.w. (TPC), 271.13 ± 5.84 mg TE/g d.w. (DPPH) and 312.21 ± 9.30 mg TE/g d.w. (FRAP). The validity of the experimental design was confirmed using ANOVA and the optimal extract was characterized using HPLC-MS. A total of 53 compounds were tentatively identified, of which 22 were found in bilberry leaves for the first time. Among them, chlorogenic acid was the most abundant molecule, representing 53% of the total phenolic compounds identified. Additionally, the antimicrobial and anticancer activities of the optimum extract were tested. Gram-positive bacteria demonstrated high sensitivity to bilberry leaves extract in vitro, with MBC values of 6.25 mg/mL for Listeria monocytogenes, Listeria innocua and Enterococcus faecalis, and 0.8 mg/mL for Staphylococcus aureus and Bacillus cereus. Furthermore, bilberry leaves extract exerted in vitro antiproliferative activity against HT-29, T-84 and SW-837 colon tumor cells with IC50 values of 213.2 ± 2.5, 1140.3 ± 5.2 and 936.5 ± 4.6 μg/mL, respectively. Thus, this rapid ultrasound-assisted extraction method has demonstrated to be an efficient technique to obtain bilberry leaves extract with in vitro antioxidant, antimicrobial and anticancer capacities that may be useful for the food industry as natural preservative or even for the production of functional foods or nutraceuticals. Full article
(This article belongs to the Special Issue Nutrient-Rich Foods for a Healthy Diet, Volume II)
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18 pages, 775 KiB  
Article
Phytochemicals Determination, and Antioxidant, Antimicrobial, Anti-Inflammatory and Anticancer Activities of Blackberry Fruits
by Lidia Gil-Martínez, Nuria Mut-Salud, José Antonio Ruiz-García, Ana Falcón-Piñeiro, Mònica Maijó-Ferré, Alberto Baños, José Manuel De la Torre-Ramírez, Enrique Guillamón, Vito Verardo and Ana María Gómez-Caravaca
Foods 2023, 12(7), 1505; https://doi.org/10.3390/foods12071505 - 03 Apr 2023
Cited by 9 | Viewed by 2714
Abstract
A comprehensive characterization of the phytochemicals present in a blackberry fruit extract by HPLC-TOF-MS has been carried out. The main compounds in the extract were ursane-type terpenoids which, along with phenolic compounds, may be responsible for the bioactivity of the extract. In vitro [...] Read more.
A comprehensive characterization of the phytochemicals present in a blackberry fruit extract by HPLC-TOF-MS has been carried out. The main compounds in the extract were ursane-type terpenoids which, along with phenolic compounds, may be responsible for the bioactivity of the extract. In vitro antioxidant capacity was assessed through Folin–Ciocalteu (31.05 ± 4.9 mg GAE/g d.w.), FRAP (637.8 ± 3.2 μmol Fe2+/g d.w.), DPPH (IC50 97.1 ± 2.4 μg d.w./mL) and TEAC (576.6 ± 8.3 μmol TE/g d.w.) assays. Furthermore, the extract exerted remarkable effects on in vitro cellular antioxidant activity in HUVEC cells at a concentration of 5 mg/mL. Antimicrobial activity of the extract was also tested. Most sensible microorganisms were Gram-positive bacteria, such as E. faecalis, B. cereus and Gram-negative E. coli (MBC of 12.5 mg/mL). IC50 values against colon tumoral cells HT-29 (4.9 ± 0.2 mg/mL), T-84 (5.9 ± 0.3 mg/mL) and SW-837 (5.9 ± 0.2 mg/mL) were also obtained. Furthermore, blackberry extract demonstrated anti-inflammatory activity inhibiting the secretion of pro-inflammatory IL-8 cytokines in two cellular models (HT-29 and T-84) in a concentration-dependent manner. These results support that blackberry fruits are an interesting source of bioactive compounds that may be useful in the prevention and treatment of different diseases, mainly related to oxidative stress. Full article
(This article belongs to the Special Issue Nutrient-Rich Foods for a Healthy Diet, Volume II)
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19 pages, 2524 KiB  
Article
Antioxidant Activity of Crocodile Oil (Crocodylus siamensis) on Cognitive Function in Rats
by Krittika Srisuksai, Kongphop Parunyakul, Pitchaya Santativongchai, Narumon Phaonakrop, Sittiruk Roytrakul, Phitsanu Tulayakul and Wirasak Fungfuang
Foods 2023, 12(4), 791; https://doi.org/10.3390/foods12040791 - 13 Feb 2023
Cited by 3 | Viewed by 2051
Abstract
Crocodile oil (CO) is rich in monounsaturated fatty acids and polyunsaturated fatty acids. The antioxidant activity and cognitive effect of monounsaturated fatty acids and polyunsaturated fatty acids have been largely reported. This work aimed to investigate the effect of CO on antioxidant activity [...] Read more.
Crocodile oil (CO) is rich in monounsaturated fatty acids and polyunsaturated fatty acids. The antioxidant activity and cognitive effect of monounsaturated fatty acids and polyunsaturated fatty acids have been largely reported. This work aimed to investigate the effect of CO on antioxidant activity and cognitive function in rats. Twenty-one rats were divided into three treatment groups: (1) sterile water (NS), (2) 1 mL/kg of CO (NC1), and (3) 3 mL/kg of CO (NC3). Rats underwent oral gavage once daily for 8 weeks. CO treatment decreased the triglycerides level significantly compared with that in the NS group. CO had a free radical scavenging ability greater than that of olive oil but had no effect on levels of antioxidant markers in the brain. Expression of unique proteins in the CO-treatment group were correlated with the detoxification of hydrogen peroxide. Rats in the NC1 group had better memory function than rats in the NC3 group. Expression of unique proteins in the NC1 group was correlated with memory function. However, CO did not cause a decline in cognitive function in rats. CO can be an alternative dietary oil because it has a hypolipidemia effect and antioxidant activity. In addition, CO did not cause a negative effect on cognitive function. Full article
(This article belongs to the Special Issue Nutrient-Rich Foods for a Healthy Diet, Volume II)
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Review

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17 pages, 1158 KiB  
Review
Clovamide and Its Derivatives—Bioactive Components of Theobroma cacao and Other Plants in the Context of Human Health
by Joanna Kolodziejczyk-Czepas
Foods 2024, 13(7), 1118; https://doi.org/10.3390/foods13071118 - 06 Apr 2024
Viewed by 792
Abstract
Clovamide (N-caffeoyl-L-3,4-dihydroxyphenylalanine, N-caffeoyldopamine, N-caffeoyl-L-DOPA) is a derivative of caffeic acid, belonging to phenolamides (hydroxycinnamic acid amides). Despite a growing interest in the biological activity of natural polyphenolic substances, studies on the properties of clovamide and related compounds, their significance [...] Read more.
Clovamide (N-caffeoyl-L-3,4-dihydroxyphenylalanine, N-caffeoyldopamine, N-caffeoyl-L-DOPA) is a derivative of caffeic acid, belonging to phenolamides (hydroxycinnamic acid amides). Despite a growing interest in the biological activity of natural polyphenolic substances, studies on the properties of clovamide and related compounds, their significance as bioactive components of the diet, as well as their effects on human health are a relatively new research trend. On the other hand, in vitro and in vivo evidence indicates the considerable potential of these substances in the context of maintaining human health or using them as pharmacophores. The name “clovamide” directly derives from red clover (Trifolium pratense L.), being the first identified source of this compound. In the human diet, clovamides are mainly present in chocolate and other cocoa-containing products. Furthermore, their occurrence in some medicinal plants has also been confirmed. The literature reports deal with the antioxidant, anti-inflammatory, neuroprotective, antiplatelet/antithrombotic and anticancer properties of clovamide-type compounds. This narrative review summarizes the available data on the biological activity of clovamides and their potential health-supporting properties, including prospects for the use of these compounds for therapeutic purposes. Full article
(This article belongs to the Special Issue Nutrient-Rich Foods for a Healthy Diet, Volume II)
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20 pages, 1328 KiB  
Review
Natural Sources of Selenium as Functional Food Products for Chemoprevention
by Małgorzata Dobrzyńska, Sławomira Drzymała-Czyż, Dagmara Woźniak, Sylwia Drzymała and Juliusz Przysławski
Foods 2023, 12(6), 1247; https://doi.org/10.3390/foods12061247 - 15 Mar 2023
Cited by 5 | Viewed by 2482
Abstract
Cancer is one of the leading causes of death worldwide, the incidence of which is increasing annually. Interest has recently grown in the anti-cancer effect of functional foods rich in selenium (Se). Although clinical studies are inconclusive and anti-cancer mechanisms of Se are [...] Read more.
Cancer is one of the leading causes of death worldwide, the incidence of which is increasing annually. Interest has recently grown in the anti-cancer effect of functional foods rich in selenium (Se). Although clinical studies are inconclusive and anti-cancer mechanisms of Se are not fully understood, daily doses of 100–200 µg of Se may inhibit genetic damage and the development of cancer in humans. The anti-cancer effects of this trace element are associated with high doses of Se supplements. The beneficial anti-cancer properties of Se and the difficulty in meeting the daily requirements for this micronutrient in some populations make it worth considering the use of functional foods enriched in Se. This review evaluated studies on the anti-cancer activity of the most used functional products rich in Se on the European market. Full article
(This article belongs to the Special Issue Nutrient-Rich Foods for a Healthy Diet, Volume II)
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Other

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20 pages, 2825 KiB  
Systematic Review
Effects of Dietary Linoleic Acid on Blood Lipid Profiles: A Systematic Review and Meta-Analysis of 40 Randomized Controlled Trials
by Qiong Wang, Hui Zhang, Qingzhe Jin and Xingguo Wang
Foods 2023, 12(11), 2129; https://doi.org/10.3390/foods12112129 - 25 May 2023
Cited by 2 | Viewed by 2171
Abstract
Th aim of this meta-analysis was to elucidate whether dietary linoleic acid (LA) supplementation affected blood lipid profiles, including triglycerides (TG), total cholesterol (TC), high-density lipoprotein cholesterol (HDL-C), and low-density lipoprotein cholesterol (LDL-C), compared with other fatty acids. Embase, PubMed, Web of Science [...] Read more.
Th aim of this meta-analysis was to elucidate whether dietary linoleic acid (LA) supplementation affected blood lipid profiles, including triglycerides (TG), total cholesterol (TC), high-density lipoprotein cholesterol (HDL-C), and low-density lipoprotein cholesterol (LDL-C), compared with other fatty acids. Embase, PubMed, Web of Science and the Cochrane Library databases, updated to December 2022, were searched. The present study employed weighted mean difference (WMD) and a 95% confidence interval (CI) to examine the efficacy of the intervention. Out of the 3700 studies identified, a total of 40 randomized controlled trials (RCTs), comprising 2175 participants, met the eligibility criteria. Compared with the control group, the dietary intake of LA significantly decreased the concentrations of LDL-C (WMD: −3.26 mg/dL, 95% CI: −5.78, −0.74, I2 = 68.8%, p = 0.01), and HDL-C (WMD: −0.64 mg/dL, 95% CI: −1.23, −0.06, I2 = 30.3%, p = 0.03). There was no significant change in the TG and TC concentrations. Subgroup analysis showed that the LA intake was significantly reduced in blood lipid profiles compared with saturated fatty acids. The effect of LA on lipids was not found to be dependent on the timing of supplementation. LA supplementation in an excess of 20 g/d could be an effective dose for lowering lipid profiles. The research results provide further evidence that LA intake may play a role in reducing LDL-C and HDL-C, but not TG and TC. Full article
(This article belongs to the Special Issue Nutrient-Rich Foods for a Healthy Diet, Volume II)
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