Current innovations in nutraceuticals and functional foods for intervention of non-alcoholic fatty liver disease

Zhao, Mengyao; Chen, Shumin; Ji, Xiaoguo; Shen, Xin; You, Jiangshan; Liang, Xiaofang; Yin, Hao; Zhao, Liming

doi:10.1016/j.phrs.2021.105517

Cited by 25 publications

(21 citation statements)

References 252 publications

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“…3,18 Currently, the clinical management of MAFLD merely consists of lifestyle modification since there is no FDA-approved pharmacological therapy. 19,20 Hence, many research groups have been questing for safe and effective remedies for MAFLD that could concomitantly improve the associated metabolic disorders, intrahepatic lipid deposition, oxidative stress, and inflammation. 19,20 In this regard, omega-3 oils are polyunsaturated fatty acids, which are abundantly found in marine nutritional sources, have potent antilipidemic, hypoglycemic, antioxidative, and anti-inflammatory actions.…”

Section: Introductionmentioning

confidence: 99%

Vitamin D₃ enhances the effects of omega‐3 oils against metabolic dysfunction‐associated fatty liver disease in rat

et al. 2021

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This study investigated the effects of omega-3 oils (OM) and/or vitamin D 3 (VD) against metabolic dysfunction-associated fatty liver disease (MAFLD). Forty rats were divided into negative (NC) and positive (PC) controls, OM, VD, and OM + VD groups, and MAFLD was induced by high-fat/high-fructose diet (12 weeks). Oral OM (415 mg/kg/day) and/or intramuscular VD (290 IU/kg/ day) were given for 4 weeks (5 times/week). The PC animals were markedly obese and had hyperglycemia, insulin resistance, dyslipidemia, elevated liver enzymes, abnormal hepatic histology, and increased caspase-3 with apoptosis than the NC group. The expression of hepatic peroxisome proliferator-activated receptor-α (PPAR-α; 5.3-fold), insulin induced gene-1 (INSIG1; 7.8-fold), adiponectin receptor-1 (AdipoR1; 4.4-fold), and leptin receptor (LEPR; 6-fold) declined, while PPAR-γ (3.7-fold) and sterol regulatory element-binding protein-1 (SREBP1; 2.4-fold) increased, in the PC than the NC group. Leptin (2.2-fold), malondialdehyde (2.1-fold), protein carbonyl groups (17.3-fold), IL-1β (4.4-fold), IL-6 (2.1-fold), TNF-α (1.8-fold) also increased, whereas adiponectin (2.8-fold) glutathione (2.1-fold), glutathione peroxidase-1 (2.4-fold), glutathione reductase (2.2-fold), catalase (1.4-fold), and IL-10 (2.8-fold) decreased, in the PC livers. Both monotherapies attenuated obesity, metabolic profiles, and PPAR-γ/SREBP1/leptin/Caspase-3/apoptosis, while

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Section: Introductionmentioning

confidence: 99%

Vitamin D₃ enhances the effects of omega‐3 oils against metabolic dysfunction‐associated fatty liver disease in rat

et al. 2021

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“…To compare the colour change of the fresh samples with those close to their expiration date (1 month), the ∆E (total colour change) was calculated as follows [79]: ∆E = (∆L * ) 2 + (∆a * ) 2 + (∆b * ) 2 (3)…”

Section: Colorimetrymentioning

confidence: 99%

“…The preparation and consumption of functional foods have been growing in the last decades [ 1 , 2 ]. Functional foods are those foods that in addition to providing basic nutrients, have certain characteristics that provide other additional beneficial effects to the health of the consumers due to the ingestion of biocompounds incorporated in them [ 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

“…In this context, it should be mentioned that many pathologies are closely associated with the imbalance of the microbiota of the human colon and polyphenolic nutraceuticals have been reported as potential compounds to reduce the oxidative stress by acting directly on the microbiota and combating the inflammation [ 11 ]. This trend has prompted the food industry to seek new technological solutions; as a result, the global market for functional foods has grown significantly in recent years [ 2 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

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Addition of Trans-Resveratrol-Loaded Highly Concentrated Double Emulsion to Yoghurts: Effect on Physicochemical Properties

Díaz-Ruiz

Laca

Sánchez

et al. 2021

IJMS

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Trans-resveratrol (RSV) needs to be encapsulated to maintain its beneficial properties on the human body. This is due to its extreme photosensitivity, short biological half-life, and easy oxidation. In this study, the use of double emulsions for RSV encapsulation and their further application on functional yoghurts was studied. Different types of yoghurts were prepared: with and without RSV and with two types of volumetric emulsion formulations (20/80 and 30/70). In order to study the influence of the addition of double emulsions to the physical properties of the prepared yoghurts, they were characterised fresh and after a month under storage at 4 °C, in terms of droplet size, morphology, stability, rheology, texturometry, colorimetry, and antioxidant capacity. Results obtained showed that the presence of emulsion in the yoghurts produced a generalised decrease in the predominant droplet size (from 48 µm to 15–25 µm) and an increase in the stability. Additionally, a predominantly elastic character was observed. The firmness values obtained were very similar for all the yoghurts analysed and did not suffer important modifications with time. A slight colour variation was observed with storage time in the control sample, whereas a more notable variation in the case of emulsion yoghurts was observed. An appreciable increase of the antioxidant capacity of the final functional yoghurt (100 g) was observed when it contained 5–8 mg of RSV. Encapsulated RSV added to yoghurts presented a larger protection against RSV oxidation compared with free RSV, presenting a larger antioxidant inhibition after one month of storage. Moreover, the antioxidant capacity of yoghurts with encapsulated RSV was not affected under storage, since slight reductions (3%) were registered after one month of storage at 4 °C.

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“…Accordingly, if a food has claimed on improving health and is frequently being associated with holistic therapies, such food can be termed as a functional food. Some foods considered to be functional are natural whole foods, where new scientific information about their health qualities can be used to proclaim benefits (Zhao et al, 2021). Many, if not most fruits, vegetables, grains, fish, dairy, and meat products contain several natural components that deliver benefits beyond basic nutrition (Culhane et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Functional Foods: Components, health benefits, challenges, and major projects

2021

DRCSF

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Certain food components play a vital part in the benefit of our health and wellness. These foods, also known as “Functional Foods,” help in reducing or minimizing the risk of certain diseases and other conditions apart from providing fundamental nutrition. These foods include fortified foods, beverages, some nutritional supplements, fruits, vegetables, and whole grams etc. Many traditional foods with functional characteristics have been discovered, examined, and developed into beneficial components of new foods. By knowing which food is capable of providing specific health benefits, individuals can choose food and drink to improve their health

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Current innovations in nutraceuticals and functional foods for intervention of non-alcoholic fatty liver disease

Cited by 25 publications

References 252 publications

Vitamin D₃ enhances the effects of omega‐3 oils against metabolic dysfunction‐associated fatty liver disease in rat

Vitamin D₃ enhances the effects of omega‐3 oils against metabolic dysfunction‐associated fatty liver disease in rat

Addition of Trans-Resveratrol-Loaded Highly Concentrated Double Emulsion to Yoghurts: Effect on Physicochemical Properties

Functional Foods: Components, health benefits, challenges, and major projects

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Current innovations in nutraceuticals and functional foods for intervention of non-alcoholic fatty liver disease

Cited by 25 publications

References 252 publications

Vitamin D3 enhances the effects of omega‐3 oils against metabolic dysfunction‐associated fatty liver disease in rat

Vitamin D3 enhances the effects of omega‐3 oils against metabolic dysfunction‐associated fatty liver disease in rat

Addition of Trans-Resveratrol-Loaded Highly Concentrated Double Emulsion to Yoghurts: Effect on Physicochemical Properties

Functional Foods: Components, health benefits, challenges, and major projects

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Product

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Vitamin D₃ enhances the effects of omega‐3 oils against metabolic dysfunction‐associated fatty liver disease in rat

Vitamin D₃ enhances the effects of omega‐3 oils against metabolic dysfunction‐associated fatty liver disease in rat