Functional components and medicinal properties of food: a review

Abuajah, Christian Izuchukwu; Ogbonna, A. C.; Osuji, Chijioke M.

doi:10.1007/s13197-014-1396-5

Cited by 341 publications

(203 citation statements)

References 27 publications

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“…These values are within the lower limits of values (2.2 -7.8% and 2.5 -11.3%) reported for oat and barley, respectively (Charalampopoulos et al, 2002;Havrlentova and Kraic 2006). Dietary fibres (DFs) which could be soluble or insoluble are non-nutritive bioactive and non-starchy polysaccharide components of food (Abuajah et al, 2015). They are the indigestible part of plant foods composed of linear and branched chains of carbohydrate molecules held together by bonds that cannot be hydrolysed by human digestive enzymes.…”

Section: Micro-nutrient Composition and Caloric Valuementioning

confidence: 99%

Burukutu: Healthy and Superior Indigenous African Traditional Opaque Beverage

Ogbonna¹,

Abuajah²,

Umanah³

2016

AJAFST

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This study was aimed at deepening knowledge on the social superiority based on the functionality and healthiness of burukutu opaque beverage, brewed with four cereals (sorghum, millet; maize and composite materials of the three cereals in equal ratio). Whereas sorghum-based burukutu beverage samples gave the highest levels of carbohydrate (24.04 ± 0.02%), ascorbic acid (0.15 ± 0.00 μg/100 g), magnesium (25.14 ± 0.03 mg/100 g), iron (4.17 ± 0.01 μg/100 g), and sodium (1.58 ± 0.02 mg/100 g); total fat (5.06 ± 0.02%), Ca 2+ (3.96 ± 0.02 mg/100 g) and Mn 2+ (4.71 ± 0.03 mg/100 g) varied the highest in millet-based burukutu beverage samples. Similarly, crude protein (15.14 ± 0.01%), total fibre (2.88 ± 0.31%) and ash (4.30 ± 0.02%) levels were highest in the maize-based burukutu samples while vitamin A precursors: β-carotene (1.89 ± 0.02 μg/100 g) and retinol (1.21 ± 0.01 μg/100 g) levels were highest in the composite material-based burukutu samples. However, variations in nutrient composition and caloric value amongst all samples were not significantly (p < 0.05) different. The study revealed that the indigenous African traditional burukutu opaque beverage is a healthy beverage which contains some functional phytochemical ingredients that can prevent the onset of certain chronic degenerative diseases including hypertension. On the basis of its nutrient composition, burukutu, therefore, is a superior traditional beverage that should be conferred some form of high social status.

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Section: Micro-nutrient Composition and Caloric Valuementioning

confidence: 99%

Burukutu: Healthy and Superior Indigenous African Traditional Opaque Beverage

Ogbonna¹,

Abuajah²,

Umanah³

2016

AJAFST

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“…(Singh et al 2016a, b;Shahidi and Naczk 2004;Yang et al 2005;Rana and Bhushan 2016;Abuajah et al 2015). Hazelnuts also have phytochemicals of different classes including tannins, carotenoids, and polyphenols.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant properties and UPLC–MS/MS profiling of phenolics in jacquemont’s hazelnut kernels (Corylus jacquemontii) and its byproducts from western Himalaya

Kumar

Koundal

et al. 2016

J Food Sci Technol

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A rapid and selective analytical method was developed to simultaneously quantify seven polyphenolic compounds (gallic acid, catechin, epicatechin, quercetin, kaempferol, syringic acid and p-coumaric acid). 15 phenolics of diverse groups in 80 % ethanolic extracts of jacquemont's hazelnut (Corylus jacquemontii) kernels and its byproducts from western Himalaya using ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS) were identified. The developed analytical method showed excellent linearity, repeatability and accuracy. Total phenols concentrations were found to be 4446, 1199 and 105 mg gallic acid equivalent (GAE)/Kg of dried extract for jacquemont's hazelnut skin, hard shell and kernels respectively. Antioxidant potential of defatted, raw jacquemont's hazelnut skin, hard shell and kernel extracts assessed by 2,2 0 -azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), 2,2 0 -diphenyl-1-picrylhydrazyl (DPPH) methods were increased in a dose-dependent manner. The IC 50 values were observed as 23.12, 51.32, 136.46 and 45.73, 63.65, 169.30 lg/ml for jacquemont's hazelnut skin, hard shell, kernels by DPPH and ABTS assays, respectively. The high phenolic contents in jacquemont's hazelnut skin contributed towards their free radical scavenging capacities.

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“…Nutraceuticals are generally reported to have good safety profile with few unwanted side effects and high bioavailability 21. Their application area ranges from metabolic syndrome and inflammation control to Alzheimer's disease 4, 22, 23, 24, 25, 26, 27.…”

Section: State Of the Art And Future Trendsmentioning

confidence: 99%

Nutraceuticals: opening the debate for a regulatory framework

Santini

Cammarata

Capone

et al. 2018

Brit J Clinical Pharma

299

182

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Currently, nutraceuticals do not have a specific definition distinct from those of other food‐derived categories, such as food supplements, herbal products, pre‐ and probiotics, functional foods, and fortified foods. Many studies have led to an understanding of the potential mechanisms of action of pharmaceutically active components contained in food that may improve health and reduce the risk of pathological conditions while enhancing overall well‐being. Nevertheless, there is a lack of clear information and, often, the claimed health benefits may not be properly substantiated by safety and efficacy information or in vitro and in vivo data, which can induce false expectations and miss the target for a product to be effective, as claimed. An officially shared and accepted definition of nutraceuticals is still missing, as nutraceuticals are mostly referred to as pharma‐foods, a powerful toolbox to be used beyond the diet but before the drugs to prevent and treat pathological conditions, such as in subjects who may not yet be eligible for conventional pharmaceutical therapy. Hence, it is of utmost importance to have a proper and unequivocal definition of nutraceuticals and shared regulations. It also seems wise to assess the safety, mechanism of action and efficacy of nutraceuticals with clinical data. A growing demand exists for nutraceuticals, which seem to reside in the grey area between pharmaceuticals and food. Nonetheless, given specific legislation from different countries, nutraceuticals are experiencing challenges with safety and health claim substantiation.

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Functional components and medicinal properties of food: a review

Cited by 341 publications

References 27 publications

Burukutu: Healthy and Superior Indigenous African Traditional Opaque Beverage

Burukutu: Healthy and Superior Indigenous African Traditional Opaque Beverage

Antioxidant properties and UPLC–MS/MS profiling of phenolics in jacquemont’s hazelnut kernels (Corylus jacquemontii) and its byproducts from western Himalaya

Nutraceuticals: opening the debate for a regulatory framework

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