The inhibitory activity against α-glucosidase ranged from 15.84 (Au/Md + Mc) to 27.12 (Au/Md + Cs) mg fw/mL, and the same α-amylase inhibition group showed the strongest inhibition. The inhibitory activity against α-amylase was reported to range from 64.70 (Au/Md + Mc) to 94.90 (Au/Md) mg fw/mL, with persimmon (Dk) puree and feijoa (As) flowers being the most potent inhibitors. Additionally, the percentage of ROS production in extracts with concentrations of 10 and 20 µg/mL was observed to be equal to the untreated cells. Moreover, pre-treatment with all phenolic extracts was observed to be associated with the inhibition of ROS formation.Īu/Md + Dk, Au/Md + As, and Au/Md + Mc were reported to lead to slightly lower ROS levels than the other two. None of the final product extracts were reported to decrease cell viability. NOVA system's food guidance: Valid concerns or oversimplification of health and diet?.Edible mushrooms: the role of antioxidant compounds as potential candidates for neurodegenerative disease prevention and treatment.Poor carbohydrate quality drives diet-attributable type 2 diabetes globally.Assays were performed to determine the total reducing power, total phenolic content, and free radical scavenging activity. The study involved the production of strawberry tree fruit/apple smoothie by mixing strawberry tree fruit mousse with apple juice in a ratio of 25:75. Moreover, bioactive compounds from fruits can help stimulate insulin secretion and reduce blood pressure, serum cholesterol, and triglycerides. These compounds are useful in treating diseases related to oxidative stress, including cancer, diabetes, and Alzheimer's disease, as well as inflammation and cancer. Polyphenols help to reduce the progression of cardiovascular diseases, diabetes, cancer, and neurodegenerative disorders, as well as act as prebiotics.Īnthocyanin is an important phenolic compound responsible for plants' red-purple color. Phenolic compounds, such as flavonols, anthocyanins, phenolic acids, or flavan-3-ols, a subgroup of flavonoids, are important natural oxidants in many fruits or vegetables. Therefore, food production technology needs to ensure the presence of human health-promoting compounds in final food products. However, these compounds are lost in ready-to-eat foodstuffs or highly processed products available at food stores. Treatment and prevention of these diseases involve consuming foods rich in antioxidants such as polyphenols and reducing vitamins. Products with antidiabetic or antioxidant properties that can be taken daily by healthy individuals and those suffering from chronic diseases are important. They are termed superfoods due to their beneficial and health-protecting qualities. They are smooth-consistency, semi-liquid beverages prepared by mixing vegetables, fruits, and other components. Among ready-to-drink beverages, smoothies are of increasing interest. This has led the food industry to develop safe, healthy, and attractive products to meet customer demands. In addition, consumer trends have moved towards choosing products based on sensory properties and their nutritional and health properties. Significant changes have occurred in the food industry over the past few years due to the relationship between human health and nutritional food components, resulting in a trend of healthy eating. Image Credit: HJBC / Shutterstock Introduction and Background Study: Antioxidant Activity and Inhibition of Digestive Enzymes of New Strawberry Tree Fruit/Apple Smoothies. By Suchandrima Bhowmik Reviewed by Lily Ramsey, LLMĪ recent study published in the Antioxidants journal analyzed the potential health-promoting activities of innovative smoothies made from some typical Mediterranean plant products, such as apple ( Malus domestica (Md) juice, strawberry tree ( Arbutus unedo (Au) fruit puree and enriched with Myrtus communis (Mc) purple berry extract, Crocus sativus (Cs) petal juice, Acca sellowiana (As), and Diospyros kaki (Dk) fruits.
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