Natural Compounds Extracted from Foods and Their Health Benefits

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 (30 September 2023) | Viewed by 7851

Special Issue Editors


E-Mail Website
Guest Editor

E-Mail Website
Guest Editor
Department of Nutrition and Food Science, Complutense University of Madrid, Madrid, Spain
Interests: food science and technology; plant food bioactive compounds; functional foods and ingredients
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In this Special Issue of Foods, we would like to collect papers dealing with the topic of natural compounds extracted from foods and their health benefits. In broad terms, the study of natural compounds and health may pay attention to different natural compounds extracted from foods, their characterization, potential health outcomes, their effects on disease biomarkers, and the possibility of the reduction of disease risk.

In modern times, medical advances and economic progress have brought with them an increase in the life expectancy and a greater concern about the composition quality of food we eat, and the potential health benefits from an optimized diet. Indeed, dietary factors are often related to the principal causes of death, such as cardiovascular (ischemic heart disease, stroke) and respiratory (chronic obstructive pulmonary disease and lower respiratory infections) issues, as well as some types of cancer and type 2 diabetes. It is estimated that millions of cases of illness could be avoided every year with an adequate and healthy food intake and regular physical activity.

Natural compounds extracted from foods, such as nutrients or bioactive compounds, could have selective beneficial effects on one or multiple functions in the human body. In current food markets, health claims are important for the food industry and also for consumers, since companies can obtain a competitive advantage and consumers are better informed of the health benefits of the foods they eat. EFSA authorizes only health claims based on accepted scientific evidence, so further research is required to provide strong scientific evidence of the association between natural components extracted from foods and human health.

Topics may include, but are not limited to, the associations of natural components extracted from foods, their characterization, intake, and the role of biomarkers in health and the reduction of disease risk.

Prof. Dr. Virginia Fernández-Ruiz
Prof. Dr. Patricia Morales
Dr. Maria Ciudad-Mulero
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

  • natural compounds from foods
  • health claims
  • biomarkers
  • reduction of disease risk

Published Papers (3 papers)

Order results
Result details
Select all
Export citation of selected articles as:

Research

Jump to: Review

16 pages, 2639 KiB  
Article
Ultrasonic Extraction Process of Polysaccharides from Dendrobium nobile Lindl.: Optimization, Physicochemical Properties and Anti-Inflammatory Activity
by Hang Chen, Xueqin Shi, Lin Zhang, Li Yao, Lanyan Cen, Lian Li, Yiyi Lv and Chaoyang Wei
Foods 2022, 11(19), 2957; https://doi.org/10.3390/foods11192957 - 21 Sep 2022
Cited by 8 | Viewed by 1837
Abstract
To optimize the ultrasonic extraction process of polysaccharides from Dendrobium nobile Lindl. (DNP), the extraction method was conducted through a single-factor test and the response-surface methodology (RSM). With the optimal extraction process (liquid–solid ratio of 40 mL/g, ultrasonic time of 30 min, and [...] Read more.
To optimize the ultrasonic extraction process of polysaccharides from Dendrobium nobile Lindl. (DNP), the extraction method was conducted through a single-factor test and the response-surface methodology (RSM). With the optimal extraction process (liquid–solid ratio of 40 mL/g, ultrasonic time of 30 min, and ultrasonic power of 400 W), the maximum extraction yield was 5.16 ± 0.41%. DNP1 and DNP2 were then fractionated via DEAE-QFF and Sephacryl S-300 HR chromatography. The molecular weight (Mw) of DNP1 was identified as 67.72 kDa, composed of Man (75.86 ± 0.05%) and Glc (24.14 ± 0.05%), and the Mw of DNP2 was 37.45 kDa, composed of Man (72.32 ± 0.03%) and Glc (27.68 ± 0.03%). Anti-inflammatory assays results showed that as DNPs were 200 μg/mL, and the contents of NO, TNF-α, IL-1β, IL-6 and IL-10 in LPS-induced RAW 264.7 cells were about 13.39% and 13.39%, 43.88% and 43.51%, 17.80% and 15.37%, 13.84% and 20.66%, and 938.85% and 907.77% of those in control group, respectively. It was indicated that DNP1 and DNP2 inhibited the inflammatory response of RAW 264.7 cells induced by LPS via suppressing the level of NO and pro-inflammatory cytokines (TNF-α, IL-1β and IL-6) and promoting the secretion of anti-inflammatory cytokine (IL-10). Therefore, DNP1 and DNP2 have potential applications in the treatment of inflammatory injury. Full article
(This article belongs to the Special Issue Natural Compounds Extracted from Foods and Their Health Benefits)
Show Figures

Graphical abstract

Review

Jump to: Research

41 pages, 853 KiB  
Review
Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives
by Erika N. Vega, María Ciudad-Mulero, Virginia Fernández-Ruiz, Lillian Barros and Patricia Morales
Foods 2023, 12(22), 4102; https://doi.org/10.3390/foods12224102 - 12 Nov 2023
Viewed by 2350
Abstract
In recent years, the demand of healthier food products and products made with natural ingredients has increased overwhelmingly, led by the awareness of human beings of the influence of food on their health, as well as by the evidence of side effects generated [...] Read more.
In recent years, the demand of healthier food products and products made with natural ingredients has increased overwhelmingly, led by the awareness of human beings of the influence of food on their health, as well as by the evidence of side effects generated by different ingredients such as some additives. This is the case for several artificial colorants, especially azo colorants, which have been related to the development of allergic reactions, attention deficit and hyperactivity disorder. All the above has focused the attention of researchers on obtaining colorants from natural sources that do not present a risk for consumption and, on the contrary, show biological activity. The most representative compounds that present colorant capacity found in nature are anthocyanins, anthraquinones, betalains, carotenoids and chlorophylls. Therefore, the present review summarizes research published in the last 15 years (2008–2023) in different databases (PubMed, Scopus, Web of Science and ScienceDirect) encompassing various natural sources of these colorant compounds, referring to their obtention, identification, some of the efforts made for improvements in their stability and their incorporation in different food matrices. In this way, this review evidences the promising path of development of natural colorants for the replacement of their artificial counterparts. Full article
(This article belongs to the Special Issue Natural Compounds Extracted from Foods and Their Health Benefits)
Show Figures

Graphical abstract

31 pages, 732 KiB  
Review
Opuntia spp.: An Overview of the Bioactive Profile and Food Applications of This Versatile Crop Adapted to Arid Lands
by Carolina Rodrigues, Camila Damásio de Paula, Soufiane Lahbouki, Abdelilah Meddich, Abdelkader Outzourhit, Mohamed Rashad, Luigi Pari, Isabel Coelhoso, Ana Luísa Fernando and Victor G. L. Souza
Foods 2023, 12(7), 1465; https://doi.org/10.3390/foods12071465 - 29 Mar 2023
Cited by 7 | Viewed by 2880
Abstract
Opuntia spp. are crops well adapted to adverse environments and have great economic potential. Their constituents, including fruits, cladodes, and flowers, have a high nutritional value and are rich in value-added compounds. Cladodes have an appreciable content in dietary fiber, as well as [...] Read more.
Opuntia spp. are crops well adapted to adverse environments and have great economic potential. Their constituents, including fruits, cladodes, and flowers, have a high nutritional value and are rich in value-added compounds. Cladodes have an appreciable content in dietary fiber, as well as bioactive compounds such as kaempferol, quercetin, and isorhamnetin. Fruits are a major source of bioactive compounds such as phenolic acids and vitamin C. The seeds are mainly composed of unsaturated fatty acids and vitamin E. The flowers are also rich in phenolic compounds. Therefore, in addition to their traditional uses, the different plant fractions can be processed to meet multiple applications in the food industry. Several bakery products have been developed with the incorporation of cladode flour. Pectin and mucilage obtained from cladodes can act as edible films and coatings. Fruits, fruit extracts, and fruit by-products have been mixed into food products, increasing their antioxidant capacity and extending their shelf life. Betalains, obtained from fruits, can be used as food colorants and demonstrate promising applications as a sensor in food packaging. This work reviews the most valuable components of the different fractions of this plant and emphasizes its most recent food applications, demonstrating its outstanding value. Full article
(This article belongs to the Special Issue Natural Compounds Extracted from Foods and Their Health Benefits)
Show Figures

Graphical abstract

Back to TopTop