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Carbohydrate-Based Agro-Industrial Waste
Published in Anil Kumar Anal, Parmjit S. Panesar, Valorization of Agro-Industrial Byproducts, 2023
The byproducts generated from the processing of fruits and vegetables are largely under-utilized and discarded as organic waste. These organic wastes that include seeds, peels, bracts, leaves, roots, bark, midribs, pulp, skin, and rinds are potential sources of bioactive compounds that have health benefits. These wastes are a potential source of many bioactive compounds (Pattnaik et al., 2021). Bioactive compounds are substances with biological activity that modulate metabolic processes when taken into the body and result in improved health conditions. The benefits of these compounds include antioxidant activity, inhibition or induction of enzymes, inhibition of receptor activities, and induction and inhibition of gene expression (Shirahigue and Ceccato-Antonini, 2020).
Applications of Marine Biochemical Pathways to Develop Bioactive and Functional Products
Published in Se-Kwon Kim, Marine Biochemistry, 2023
Toni-Ann Benjamin, Imran Ahmad, Muhammad Bilal Sadiq
Bioactive compounds, or bioactive ingredients, are compounds that are present in foods, animals, or plants that influence the body once consumed (Fernandes et al., 2019). They are phytochemicals, which can be extracted from food or food by-products and are able to regulate metabolic functions leading to beneficial effects (Galanakis, 2017). Marine sources supply a vast array of bioactive molecules, such as collagen, peptides, polyunsaturated fatty acids, chitin, antioxidant compounds, and catalysts in biodiesel synthesis (Mutalipassi et al., 2021). Aquatic product processing industries produce huge amounts of marine waste through processing by-products that contain valuable bioactive compounds and proteins, which can be used to treat high-risk disorders and/or diseases (Grienke et al., 2014).
Thymoquinone-Loaded Nanocarriers for Healthcare Applications
Published in Mahfoozur Rahman, Sarwar Beg, Mazin A. Zamzami, Hani Choudhry, Aftab Ahmad, Khalid S. Alharbi, Biomarkers as Targeted Herbal Drug Discovery, 2022
Ruqaiyah Khan, Himani Nautiyal, Shakir Saleem
Bioactive compounds are one of the best alternative sources which can be employed in the prevention and treatment of various kinds of diseases including cancer (Shanmugam et al., 2018). Nigella sativa, also known as Black cumin, is an ancient herbal drug which is traditionally used to cure several conditions like asthma, bronchitis, inflammation, eczema, fever, influenza, hypertension (HTN), cough, headache, dizziness (Schneider et al., 2014; Ballout et al., 2018). Additionally, recent researches have revealed that black cumin can also be used to alleviate ailments like diabetes, renal, and liver malfunction, nervous system problems, rheumatic diseases, cancer, inflammatory diseases, gastrointestinal problems, and also for overall general wellness (Banerjee et al., 2010; Asaduzzaman et al., 2017).
Antioxidant potentialities and gastroprotective effect of Reichardia picroides extracts on Ethanol/HCl induced gastric ulcer rats
Published in International Journal of Environmental Health Research, 2023
Samia Oueslati, Raja Serairi Beji, Feten Zar Kalai, Merieme Soufiani, Walid Zorrig, Salama Aissam, Kamel Msaada, Cherkaoui El Modafar
Through this work, it’s highlighted the richness of secondary metabolites in the roots and leaves of the edible plant R. picroides. These bioactive compounds could arouse interest towards in vitro and in vivo biological activities, such as antioxidant and gastroprotective effects. This study demonstrated that plant extracts exhibited an efficient antioxidant activity depending on solvent extraction. Besides, roots extract mitigated gastric ulcers induced by ethanol. Therefore, it is reasonable to believe that the gastroprotective effects of root extract may involve the suppression of oxidative stress with an inhibition of lipid peroxidation and an increase in SOD, GPX, and CAT activities. Obtained data prove the potent use of this “new vegetable” for gastric disorders, but the mechanisms involved in the antiulcer activity need to be explored in future studies.
Encapsulation and delivery of bioactive compounds using spray and freeze-drying techniques: A review
Published in Drying Technology, 2020
Amir Rezvankhah, Zahra Emam-Djomeh, Gholamreza Askari
Bioactive compounds, which can be found frequently in plants and fruits, have been focused due to their nutritional facts and also for their health-promoting effects. However, most of these nutraceutical compounds do not have much chemical stability. Encapsulation approach has been developed recently to enhance the respective physical and chemical stability. There are versatile encapsulation methods in which spray- and freeze-drying have been widely applied because their final product (powder) has low water content and better handling conditions. Spray-drying due to higher scalability and mainly for its lower operational costs have been applied more than freeze-drying. Despite this, freeze-drying is so promising for heat-sensitive bioactive ingredients. Also, the obtained powder by spray-drying has shown to have high encapsulation efficiency and even high chemical stability against harsh conditions.
Effect of microwave-vacuum, ultrasonication, and freezing on mass transfer kinetics and diffusivity during osmotic dehydration of cranberries
Published in Drying Technology, 2018
Magdalena Zielinska, Marek Markowski
Cranberries (Vaccinium oxycoccus L.) are polyphenolic-rich berries native to North America, which are also grown and widely consumed in Europe. Cranberries provide health benefits due to the presence of bioactive compounds, such as organic acids, vitamin C, anthocyanidins, catechins, proanthocyanidins, flavonoids, and triterpenoids.[1] These bioactive compounds have antioxidant, antihypercholesterolemic, and antimutagenic activities which have long been used to prevent gastrointestinal infections, such as diarrhea, urinary tract infections, and blood poisoning.[234] Cranberries are used to prepare sauces, relishes, muffins, pancakes, and salad dressings. Fresh cranberries may be stored in the refrigerator for up to a month. However, various methods for the preservation of cranberries are required on account of their high moisture content and seasonal availability.