Nutraceuticals: The New Frontier

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

Deadline for manuscript submissions: closed (15 March 2018) | Viewed by 77237

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special Issue Editor


E-Mail Website
Guest Editor
Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy
Interests: food chemistry; safety; food safety; nutraceuticals; nanonutraceuticals; recovery from byproducts of the food industry; food contaminants; food supplements; contaminants; risk assessment; mycotoxins and secondary metabolites; chemistry and food education
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Well-being is, nowadays, gaining growing attention from people, researchers, and physicians. The main goal is to prevent the onset of pathologic health issues instead of using conventional pharmacological approach unless absolutely necessary. Prevention and well-being are closely linked to the wrong lifestyle and dietary habits, which can determine the onset of illness. Some health conditions can be prevented and treated with the use of nutraceuticals in daily diet. Nutraceuticals are pharmacologically active substances that can be extracted from vegetable or animal products, and concentrated and administered in a suitable pharmaceutical form. A nutraceutical can provide health beneficial effects, e.g., the prevention and/or, in some cases, the treatment of disease. The key aspect is to define the range of possible uses for these new food-drugs and substantiate it with in vitro and in vivo clinical data that supports the efficacy, safety, and health benefits obtained. This Special Issue is dedicated to assess the sources, composition, formulation, use, experience in clinical use, mechanisms of action, and clinical data of nutraceuticals, which represent a new horizon for therapy and, at the same time, a valuable tool to reduce the cost of the health care system, addressing resources for the prevention rather than that of pharmacological therapy.

Prof. Dr. Antonello Santini
Guest Editor

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

  • food
  • health
  • nutraceuticals
  • prevention
  • therapy
  • clinical data
  • in vivo data
  • in vitro data
  • therapeutic agents
  • clinical experience
  • formulation
  • sources
  • analytical aspects
  • mechanism of action

Published Papers (8 papers)

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

Editorial

Jump to: Research, Review, Other

522 KiB  
Editorial
To Nutraceuticals and Back: Rethinking a Concept
by Antonello Santini and Ettore Novellino
Foods 2017, 6(9), 74; https://doi.org/10.3390/foods6090074 - 05 Sep 2017
Cited by 74 | Viewed by 11462
Abstract
The concept of nutraceuticals as pharma-foods comes fromfar. This termismade fromthe two words “nutrient” and “pharmaceutical”, was coined by Stephen DeFelice, and is defined as “a food or part of a food that provide medical or health benefits, including the prevention and/or treatment [...] Read more.
The concept of nutraceuticals as pharma-foods comes fromfar. This termismade fromthe two words “nutrient” and “pharmaceutical”, was coined by Stephen DeFelice, and is defined as “a food or part of a food that provide medical or health benefits, including the prevention and/or treatment of a disease” [...]
Full article
(This article belongs to the Special Issue Nutraceuticals: The New Frontier)
Show Figures

Figure 1

Research

Jump to: Editorial, Review, Other

14 pages, 816 KiB  
Article
Chemical and Nutritional Characterization of Seed Oil from Cucurbita maxima L. (var. Berrettina) Pumpkin
by Domenico Montesano, Francesca Blasi, Maria Stella Simonetti, Antonello Santini and Lina Cossignani
Foods 2018, 7(3), 30; https://doi.org/10.3390/foods7030030 - 01 Mar 2018
Cited by 94 | Viewed by 14288
Abstract
Pumpkin (Cucurbita spp.) has received considerable attention in recent years because of the nutritional and health-protective value of seed oil. The nutritional composition of pumpkin native to central Italy, locally known as “Berrettina” (Cucurbita maxima L.), was evaluated. In particular, the [...] Read more.
Pumpkin (Cucurbita spp.) has received considerable attention in recent years because of the nutritional and health-protective value of seed oil. The nutritional composition of pumpkin native to central Italy, locally known as “Berrettina” (Cucurbita maxima L.), was evaluated. In particular, the lipid fraction of seed oil was characterized, and the triacylglycerol (TAG) was thoroughly studied by using a stereospecific procedure to obtain the intrapositional fatty acid composition of the three sn-positions of the glycerol backbone of TAG. Moreover, alkaline hydrolysis was carried out to study the main components of the unsaponifiable fraction, i.e., sterols and alcohols. It was observed that monounsaturated fatty acids and polyunsaturated fatty acids were the most abundant (41.7% and 37.2%, respectively) in Berrettina pumpkin seed oil, with high content of oleic and linoleic acid (41.4% and 37.0%, respectively). The main sterols of Berrettina pumpkin seed oil were Δ7,22,25-stigmastatrienol, Δ7,25-stigmastadienol, and spinasterol; with regard to the alcoholic fraction, triterpenic compounds were more abundant than aliphatic compounds (63.2% vs. 36.8%). The obtained data are useful to evaluate pumpkin seed oil from a nutritional point of view. The oil obtained from the seed could be used as a preservative and as a functional ingredient in different areas, e.g., cosmetics, foods, and nutraceuticals. Full article
(This article belongs to the Special Issue Nutraceuticals: The New Frontier)
Show Figures

Graphical abstract

12 pages, 426 KiB  
Article
Italian Opuntia ficus-indica Cladodes as Rich Source of Bioactive Compounds with Health-Promoting Properties
by Gabriele Rocchetti, Marco Pellizzoni, Domenico Montesano and Luigi Lucini
Foods 2018, 7(2), 24; https://doi.org/10.3390/foods7020024 - 18 Feb 2018
Cited by 51 | Viewed by 7545
Abstract
Natural by-products, especially phenolic compounds, are in great demand by the nutra-pharmaceutical and biomedical industries. An analytical study was performed to investigate, for the first time, the presence of antioxidant constituents and the corresponding in vitro antioxidant activity in the extract of cladodes [...] Read more.
Natural by-products, especially phenolic compounds, are in great demand by the nutra-pharmaceutical and biomedical industries. An analytical study was performed to investigate, for the first time, the presence of antioxidant constituents and the corresponding in vitro antioxidant activity in the extract of cladodes from Ficodindia di San Cono (Opuntia ficus-indica) protected designation of origin (PDO). The cladode extracts were analysed for target determination of selected constituents, i.e., β-polysaccharides and total phenolic content. Moreover, the antioxidant activity of hydro-alcoholic extracts was assessed by means of two different methods: α, α-diphenyl-β-picrylhydrazyl (DPPH) free radical scavenging method and ferric reducing antioxidant power (FRAP) assay. An untargeted UHPLC-ESI-QTOF-MS profiling approach was used to depict the phenolic profile of hydro-alcoholic cladode extracts. Interestingly, over 2 g/kg of polyphenols were detected in this matrix, and these compounds were mainly responsible for the antioxidant properties, as shown by the strong correlation between phenolic classes and antioxidant scores. Finally, this study provides basic information on the presence of bioactive compounds and in vitro antioxidant activities in cladode extracts from cactus that might recommend their novel applications at the industrial level in the field of nutraceutical products. Full article
(This article belongs to the Special Issue Nutraceuticals: The New Frontier)
Show Figures

Graphical abstract

3657 KiB  
Article
Composition and Statistical Analysis of Biophenols in Apulian Italian EVOOs
by Andrea Ragusa, Carla Centonze, Maria Elena Grasso, Maria Francesca Latronico, Pier Francesco Mastrangelo, Francesco Paolo Fanizzi and Michele Maffia
Foods 2017, 6(10), 90; https://doi.org/10.3390/foods6100090 - 18 Oct 2017
Cited by 17 | Viewed by 5842
Abstract
Extra-virgin olive oil (EVOO) is among the basic constituents of the Mediterranean diet. Its nutraceutical properties are due mainly, but not only, to a plethora of molecules with antioxidant activity known as biophenols. In this article, several biophenols were measured in EVOOs from [...] Read more.
Extra-virgin olive oil (EVOO) is among the basic constituents of the Mediterranean diet. Its nutraceutical properties are due mainly, but not only, to a plethora of molecules with antioxidant activity known as biophenols. In this article, several biophenols were measured in EVOOs from South Apulia, Italy. Hydroxytyrosol, tyrosol and their conjugated structures to elenolic acid in different forms were identified and quantified by high performance liquid chromatography (HPLC) together with lignans, luteolin and α-tocopherol. The concentration of the analyzed metabolites was quite high in all the cultivars studied, but it was still possible to discriminate them through multivariate statistical analysis (MVA). Furthermore, principal component analysis (PCA) and orthogonal partial least-squares discriminant analysis (OPLS-DA) were also exploited for determining variances among samples depending on the interval time between harvesting and milling, on the age of the olive trees, and on the area where the olive trees were grown. Full article
(This article belongs to the Special Issue Nutraceuticals: The New Frontier)
Show Figures

Graphical abstract

1966 KiB  
Article
A Comparative Study of Phenols in Apulian Italian Wines
by Andrea Ragusa, Carla Centonze, Maria E. Grasso, Maria F. Latronico, Pier F. Mastrangelo, Federica Sparascio, Francesco P. Fanizzi and Michele Maffia
Foods 2017, 6(4), 24; https://doi.org/10.3390/foods6040024 - 24 Mar 2017
Cited by 30 | Viewed by 6715
Abstract
Nutraceutics is a growing research field in which researchers study and attempt to improve the biological properties of metabolites in food. Wine is one of the most consumed products in the world and contains a plethora of molecules biologically relevant to human health. [...] Read more.
Nutraceutics is a growing research field in which researchers study and attempt to improve the biological properties of metabolites in food. Wine is one of the most consumed products in the world and contains a plethora of molecules biologically relevant to human health. In this article, several polyphenols with potential antioxidant activity were measured in wines from Apulia, in Southeast Italy. Hydroxytyrosol, gallic and syringic acids, luteolin, quercetin, and trans-resveratrol were identified and quantified by HPLC. The amount of the analyzed metabolites in wines were largely dependent on their color, with red ones being the richest compared to white and rose wines. Gallic acid was the most abundant polyphenol, followed by syringic acid and luteolin. Nevertheless, significant amounts of hydroxytyrosol, quercetin, and trans-resveratrol were also found. The average concentration of polyphenols found in these wines could have potential health-promoting effects, especially if consumed in moderate quantities on a regular basis. Full article
(This article belongs to the Special Issue Nutraceuticals: The New Frontier)
Show Figures

Graphical abstract

1287 KiB  
Article
Stimulatory Effects of Cinnamon Extract (Cinnamomum cassia) during the Initiation Stage of 3T3-L1 Adipocyte Differentiation
by Sang Gil Lee, Joanna A. Siaw and Hye Won Kang
Foods 2016, 5(4), 83; https://doi.org/10.3390/foods5040083 - 06 Dec 2016
Cited by 9 | Viewed by 6178
Abstract
Cinnamon (Cinnamomum cassia) has an anti-diabetic effect by possibly increasing the lipid storage capacity of white adipocytes; however, this effect remains controversial. The aim of this study was to examine which stage of adipogenesis is critical for the stimulatory effect of [...] Read more.
Cinnamon (Cinnamomum cassia) has an anti-diabetic effect by possibly increasing the lipid storage capacity of white adipocytes; however, this effect remains controversial. The aim of this study was to examine which stage of adipogenesis is critical for the stimulatory effect of cinnamon in adipogenesis using 3T3-L1 cells. Cells were treated with cinnamon extract during three different stages of adipogenesis. We found that genes related to adipogenesis and lipogenesis were enhanced when cinnamon extract was administered during the initiation stage of differentiation but not when administered during the preadipocyte and post stages of differentiation. At the same time, genes that were involved in the regulation of fatty acid oxidation were unexpectedly upregulated. Taken together, cinnamon may boost lipid storage in white adipocytes and increase the fatty acid oxidation capacity throughout the initiation stage of differentiation, which may be beneficial for the prevention of obesity-induced type II diabetes. Full article
(This article belongs to the Special Issue Nutraceuticals: The New Frontier)
Show Figures

Figure 1

Review

Jump to: Editorial, Research, Other

4104 KiB  
Review
Microalgae Nutraceuticals
by Marcello Nicoletti
Foods 2016, 5(3), 54; https://doi.org/10.3390/foods5030054 - 22 Aug 2016
Cited by 73 | Viewed by 13013
Abstract
Among the new entries in the food supplements sector, an important place must be assigned to nutraceuticals containing microalgae, nowadays accounting for a large and rapidly expanding market. The marketed products are mainly based on three production strains, i.e., Spirulina and Chlorella, followed [...] Read more.
Among the new entries in the food supplements sector, an important place must be assigned to nutraceuticals containing microalgae, nowadays accounting for a large and rapidly expanding market. The marketed products are mainly based on three production strains, i.e., Spirulina and Chlorella, followed at a distance by Klamath. It is a composite situation, since two of them are cyanobacteria and the second one is eukaryotic. The reality is that each presents similarities in shape and appearance concerning the marketed form and several utilizations, and peculiarities that need special attention and adequate studies. First, general information is reported about the current scientific knowledge on each microalga, in particular the nutritional value and properties in prevention and wellbeing. Second, original studies are presented concerning the quality control of marketed products. Quality control is a key argument in nutraceuticals validation. Microalgae are particular organisms that need specific approaches to confirm identity and validate properties. The proposed control of quality is based on microscopic analysis of the morphologic characteristics. The final parts of this paper are dedicated to the need for specificity in uses and claims and to considerations about the future of microalgae in food supplements. Full article
(This article belongs to the Special Issue Nutraceuticals: The New Frontier)
Show Figures

Figure 1

Other

168 KiB  
Commentary
Red Yeast Rice
by Thu Nguyen, Mitchell Karl and Antonello Santini
Foods 2017, 6(3), 19; https://doi.org/10.3390/foods6030019 - 01 Mar 2017
Cited by 36 | Viewed by 11004
Abstract
Red yeast rice (RYR), produced by the fermentation of the Monascus purpureus mold, has been used for a long time in Asian cuisine and traditional medicine. It consists of multiple bioactive substances, including monacolins, which potentially can be used as a nutraceutical. Monacolin [...] Read more.
Red yeast rice (RYR), produced by the fermentation of the Monascus purpureus mold, has been used for a long time in Asian cuisine and traditional medicine. It consists of multiple bioactive substances, including monacolins, which potentially can be used as a nutraceutical. Monacolin K, which is chemically identical to lovastatin, has been recognized as responsible for the cholesterolreducing effect of this compound. While the European Food Safety Authority maintains that the use of monacolin K from RYR preparations of at least 10 mg can produce a normal blood cholesterol level, the United States Food and Drug Administration considers monacolin K, due to its similarity with lovastatin, an unapproved drug, and therefore marketing of products that label the monacolin content is prohibited. This mini-review summarizes the benefit of RYR in hyperlipidemia, maintains RYR use as a food, and addresses the importance of regulation regarding RYR and the need for clinical data and clear label information for consumers with reference to a toxin-free, nonaugmented, standardized amount of monacolins. Full article
(This article belongs to the Special Issue Nutraceuticals: The New Frontier)
Back to TopTop