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Functional Foods (Phytochemicals) and Dietary Supplements in Prevention of Chronic...
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Functional Foods (Phytochemicals) and Dietary Supplements in Prevention of Chronic Disorders/Conditions

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: 30 November 2024 | Viewed by 4286

Special Issue Editors

Dr. Guillermo Petzold

E-Mail Website
Guest Editor
Department of Food Engineering, Universidad del Bío-Bío, Chillan 3780000, Chile
Interests: food quality; microstructure; food chemistry; food safety; bioactive compounds; emerging technologies; freeze concentration
Special Issues, Collections and Topics in MDPI journals
Dr. Abishek Santhakumar

E-Mail Website
Guest Editor
School of Dentistry and Medical Sciences, Charles Sturt University, Locked Bag 588, Wagga, NSW 2678, Australia
Interests: dietary antioxidants; functional foods; meatbolic diseases; oxidative stress; food chemistry
Special Issues, Collections and Topics in MDPI journals
Dr. Nidhish Francis

E-Mail Website
Guest Editor
School of Agricultural, Environmental and Veterinary Sciences, Faculty of Science and Health, Charles Sturt University, Wagga, Australia
Interests: functional foods; metabolic disease; polyphenols; clinical nutrition

Special Issue Information

Dear Colleagues,

Phytochemicals are plant-based bioactive compounds that are abundant in fruits, vegetables, grains, and other plant foods. They have been demonstrated to play an important role in targeting mechanistic pathways of chronic diseases such as type 2 diabetes, cardiovascular diseases and cancer. Foods containing these bioactive phytochemicals offer health benefits in addition to their usual nutritive advantage. This Special Issue is open to submissions that investigate the impact of such functional foods in targeting chronic disease conditions using in vitro, ex vivo and in vivo biological models. Literature reviews, including systematic quantitative reviews, are also welcomed.

Prof. Dr. Guillermo Petzold 
Dr. Abishek Santhakumar
Dr. Nidhish Francis
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

  • phytochemicals
  • polyphenols
  • chronic disease
  • dietary supplementation

Published Papers (2 papers)

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Research

16 pages, 2935 KiB  
Article
Bioaccessibility and Antioxidant Activity of Polyphenols from Pigmented Barley and Wheat
by Borkwei Ed Nignpense, Sajid Latif, Nidhish Francis, Christopher Blanchard and Abishek Bommannan Santhakumar
Foods 2022, 11(22), 3697; https://doi.org/10.3390/foods11223697 - 18 Nov 2022
Cited by 7 | Viewed by 1861
Abstract
Polyphenols in pigmented cereals are believed to enhance health outcomes through their antioxidant properties. This study aimed to characterise polyphenols from Hordeum vulgare (purple barley), Triticum turgidum (purple wheat) and Triticum aestivum (blue wheat) in order to evaluate their bioaccessibility and antioxidant activity. [...] Read more.
Polyphenols in pigmented cereals are believed to enhance health outcomes through their antioxidant properties. This study aimed to characterise polyphenols from Hordeum vulgare (purple barley), Triticum turgidum (purple wheat) and Triticum aestivum (blue wheat) in order to evaluate their bioaccessibility and antioxidant activity. An ultra-high performance liquid chromatography mass spectrometry coupled with an online 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) system was used to identify the polyphenols and quantify their relative antioxidant levels. Simulated gastrointestinal digestion of the cereals allowed for the assessment of polyphenol bioaccessibility using benchtop assays. Between cereals, the bioaccessible phenolic content was similar following digestion, but the antioxidant activity was significantly different (purple barley > purple wheat > blue wheat; p < 0.01). Among the polyphenols identified, flavan-3-ols and anthocyanins were the least bioaccessible whereas flavones were the most bioaccessible after digestion. This study demonstrated that these pigmented cereal varieties are sources of bioaccessible polyphenols with antioxidant activity. These findings may aid in utilising these pigmented grains for the future design and development of novel functional food products with enhanced health properties. Full article
(This article belongs to the Special Issue Functional Foods (Phytochemicals) and Dietary Supplements in Prevention of Chronic Disorders/Conditions)
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10 pages, 1301 KiB  
Article
Mixture of Tomato and Lemon Extracts Synergistically Prevents PC12 Cell Death from Oxidative Stress and Improves Hippocampal Neurogenesis in Aged Mice
by Ji Yeon Hong, Jae-Jun Ban, Qing-Ling Quan, Ji-Eun Eom, Hee Soon Shin and Jin Ho Chung
Foods 2022, 11(21), 3418; https://doi.org/10.3390/foods11213418 - 28 Oct 2022
Cited by 2 | Viewed by 1843
Abstract
Dietary habits have a great impact on one’s health, especially in cognitive decline. Tomato and lemon contain diverse bioactive compounds and possess various effects, including the enhancement of cognitive function. We observed the protective effect of tomato, lemon extract and the mixture of [...] Read more.
Dietary habits have a great impact on one’s health, especially in cognitive decline. Tomato and lemon contain diverse bioactive compounds and possess various effects, including the enhancement of cognitive function. We observed the protective effect of tomato, lemon extract and the mixture of them on H2O2-induced cytotoxicity of PC12 cells. To measure the in vivo effect in a murine model, each extract was orally administered to forty 1-year-old mice for 6 weeks, and a novel object recognition (NOR) test was performed to observe cognitive function, and hippocampal neurogenesis was observed through a doublecortin (DCX) stain. PC12 cell death by oxidative stress was reduced by pretreating with each extract, and a synergistic reduction was observed in the mixture. Newly generated DCX-positive neurons were synergistically increased in the hippocampus by the mixture. NOR test showed a tendency to significantly improve age-related cognitive dysfunction by consuming the mixture of tomato and lemon. In conclusion, tomato and lemon extracts can reduce cellular oxidative stress and increase NOR, likely due to enhanced neurogenesis, while the mixture of the two showed synergistic anti-oxidative effects and hippocampal neurogenesis. Full article
(This article belongs to the Special Issue Functional Foods (Phytochemicals) and Dietary Supplements in Prevention of Chronic Disorders/Conditions)
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