Current Functional Foods - Current Issue

Calendula (English Marigold), or “Pot Marigold,” is a well-known herbal plant from the family of Asteraceae, which has been used for thousands of years as a medicinal herb. It is one of the most widely used aromatic herbs in the Ayurvedic system of medicine, which is based on the ethnological significance of the plant. Extracts of this plant have been found to possess a range of therapeutic benefits, including anti-hyperlipidaemia, cardiovascular and antidiabetic properties, as well as antioxidant and anti-inflammatory properties. Additionally, it has been found to be effective in wound healing and has anti-cancer, anti-hepatitis, antibacterial, and antiretroviral properties. Traditionally, it has been used as a herbal remedy to treat skin tumours and dermatological lesions as well as ulcers and swellings, as well as nervous disorders.

In addition to ethnopharmacology, pharmacology, and toxicology, this abstract also covers the morphology, microscopy, phytoconstituents, pharmacological reports, phytochemistry, and toxicity of the well-known Calendula species. Cosmetic ingredients derived from the C officinalis plant include extracts, flower oil, seed oil, and other components of the plant. These components include minerals, carbohydrates, and lipids; phenolic acids; flavonoids; tannins; coumarins; sterols; steroids; monoterpenes; sesquiterpene; triterpenes; tocopherol; quinones; amino acids; and resins. A chemical analysis of these ingredients reveals a wide variety of chemical compounds, including amino acid, triterpenoid, quinone, flavonoid, volatile oil, carotenoid, and other chemicals. Some Calendula officinalis species have medicinal value, and a literature review highlights their utilization.

Calendula officinalis has a wide range of medicinal properties, ranging from antibacterial and antifungal properties to anthelmintic and antiviral properties. Additionally, it has antioxidant and hepatoprotective properties, as well as cardioprotective and wound-healing properties. Furthermore, it has been used to treat gastrointestinal, eye, and skin diseases. The plant has the potential to be a significant medicinal resource for mankind. It exhibits anti-HIV, cytotoxic, anti-inflammatory, hepatoprotective, and spasmolytic properties. The plant is used in almost 200 cosmetic formulations and has the potential for further research.

This review emphasizes the future scope of Calendula species, focusing on their multifarious biological activities and potential applications as medicinal agents. This research fills gaps in existing studies, allowing researchers to validate traditional claims and advance the safe and effective use of CO in treating various ailments.

The present study aims to investigate the neuroprotective properties of flaxseed oil (FSO) in reducing cadmium-induced neurotoxicity. The neuroprotective properties of FSO were observed in rats by examining the expression of caspase-3 and Bcl-2 to determine the antiapoptotic capabilities of FSO.

Rats were given cadmium orally at a dosage of 5 mg/kg/day for 30 days, along with flaxseed oil (FSO) at doses of 2 ml/kg/day and 3 ml/kg/day for the same duration. The Morris watermaze test (MWM) and the Novel object recognition test (NOR) were performed to evaluate learning and memory abilities. We quantified the amounts of glutathione (GSH), malondialdehyde (MDA), nitric oxide (NO), and acetylcholinesterase inhibitory activity (AChE) in the entire brain homogenate. Additionally, apoptosis and histopathology studies were conducted on rat brain tissues.

Intoxication with cadmium was associated with significant impairment of learning and memory in Morris watermaze (MWM) and novel object recognition (NOR) tests. The group that consumed Cd showed elevated levels of MDA, NO, and AChE in the brain homogenate, higher levels of caspase-3 and Bcl-2, and decreased levels of GSH compared to the control group. Animals treated with FSO exhibited improved learning and memory function, along with balanced levels of oxidative and cholinergic activity in brain tissue. Additionally, levels of caspase-3 and Bcl-2 were reduced in a similar way to the control group.

The study demonstrates that flaxseed oil has positive effects by raising GSH and anti-apoptotic potential levels while reducing MDA, NO, and AChE levels in the brain. This contributes to neuroprotection and decreases neuronal death, as supported by histopathological findings.

Murici is valued by the local population for its healing, anti-inflammatory, and antioxidant properties, which are attributed to its phenolic compounds and carotenoids, although its quality and properties are not well-known.

This research aimed to evaluate the quality of murici pulp (Byrsonima spp.) commercialized in some places of Santarém, Pará, Brazil.

Murici pulp samples were collected in Santarém and Curuá, PA, between October 2022 and January 2023. The samples were packed in plastic containers and stored in a refrigerated laboratory. Physicochemical analyses included pH, titratable acidity, total soluble solids, ash content, moisture, phenolic compounds, proteins, and sugars, following standard methods. Antioxidant activity was measured using DPPH, ABTS, and FRAP assays.

Murici pulp pH ranged from 3.2 to 3.6, all within legal limits, indicating higher acidity suitable for consumption. Titratable acidity ranged from 15.89 to 63.57 meq kg⁻¹, meeting regulatory standards. Ash content varied from 0.15% to 0.86%, moisture from 75.11% to 83.58%, and phenolic compounds from 2.73 to 3.64 mg GA g⁻¹. Significant statistical differences were observed in all analyses, highlighting the nutritional and antioxidant potential of the pulp.

Murici pulp samples showed low sugar and starch concentrations but high total acidity and antioxidant capacity (DPPH, ABTS, and FRAP). pH levels met legal standards, with significant variations due to ripeness and environmental factors. The study underscores murici's health benefits and quality variations influenced by environmental conditions and processing factors.

Ageing entails a gradual decline of organ structure and function, including the kidneys. Chronic kidney disease is associated with cardiovascular complications, hyperlipidemia, and metabolic bone disease. Functional foods with antioxidant, anti-inflammatory, and anti-apoptotic properties protect kidney functions by influencing metabolism and immunity.

We studied the prophylactic effect of a functional food mix (amla, cinnamon, ginger, turmeric, and black pepper) on D-galactose-induced renal ageing.

Six-month-old female Wistar rats were divided into Control, D-galactose, and D-galactose + functional food groups and maintained for 90 days. The plasma lipid profile and renal function tests were assayed using spectrophotometry. The protein markers of the endoplasmic reticulum (ER) stress, inflammation, and apoptosis were analysed by immunoblotting.

The results illustrate that the functional food prevented D-galactose-induced histological alterations, dyslipidemia, podocin loss, renal dysfunction, ER stress (GRP78, pIRE1, and CHOP), inflammation (NF-κB, and TNFα), and apoptosis (Bax, and caspase-3) in the kidney.

The antiglycation, antioxidant, and anti-inflammatory roles of functional food are the basis for preventing D-galactose-induced renal injury. Hence, it could be a prophylactic measure in individuals with chronic kidney disease.

The goal of this study was to profile the secondary metabolites of two ripe-light and dark-stages of Flacourtia indica fruit and the assessment of their antioxidant and anti-proliferative activities.

Secondary metabolites were profiled by GC-MS. It should read: Radical scavanging activity while MTS assays were employed to assess effect on cell proliferation on normal and malignant cells. Impact on the activity of CYP1B1, an enzyme known to activate polyaromatic hydrocarbons, was also assessed.

One hundred and twenty-three (123) metabolites were identified. DPPH activity showed a dose-dependent response to fruit extracts, and H2O2 scavenging activity increased with concentrations. Anti-proliferative properties using the MTS assay on prostate, breast and colon cancer cells and normal prostate cell lines revealed a relatively weak impact on the examined cells. DCM extracts exhibited inhibition of the activity of human cytochrome P450 1B1 enzyme.

Results showed that fruit extracts demonstrated significant antioxidant activity, while they did not show cytotoxic effects on normal or cancer cells. DCM and hexane extracts showed noticeable inhibition of CYP1B1 enzyme, suggestive of a chemoprotective potential.

The study aimed to improve the nutritional, antioxidant, and sensory attributes of yellow sauce spice blends.

A qualitative survey among housewives, traders, and restaurant owners identified commonly used spice blends for yellow sauce recipes. The blend with the highest sensory acceptability index was used as the base for modeling with a Simplex Lattice mixture design. Variables included the nature and proportion of spices, with responses being total phenolic compound content and sensory acceptability index. The resulting formulation was tested for in vitro antioxidant activities (TAC, FRAP, DPPH, and °OH), water and mineral contents (Fe, Cu, P, Mg, and Ca), and physical and functional properties (color, density, water, and oil absorption capacity).

The survey identified four spice blend recipes, with the most accepted having a sensory acceptability index of 0.7. Optimization produced a blend of 18% Afrostyrax lepidophyllus, 8% Piper guineense, 38% Tetrapleura tetraptera, 31% Dichrostachys glometara, and 5% Xylopia aethiopica (Dunal) A. riche. This blend exhibited fairly pleasant acceptability (index = 0.80) and a phenolic compound content of 1398.69 Eq mg AG/100 g of DM. The developed formulation showed higher levels of zinc (19 ppm) and iron (234 ppm), as well as superior Total Antioxidant Capacity (310.04 Eq mg AG/100g DM) and °OH inhibition (75.32 µg/ml) compared to the survey-derived formulation.

The modeling of the spice blends improved some sensory, antioxidant, and mineral properties, ensuring consistent quality in the yellow sauce condiments.