Functional Food

Butnariu, Monica; Sărac, Ioan

doi:10.14302/issn.2379-7835.ijn-19-2615

Cited by 34 publications

(16 citation statements)

References 58 publications

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“…The health benefit of functional foods is derived from the bioactive compounds, such as phytochemicals, vitamins and peptides, found naturally in them, formed during processing, or extracted from other sources and added to them (Butnariu and Sarac, 2019). Among these bioactive compounds, antioxidant peptides have received significant attention in the food industry in recent times.…”

Section: Introductionmentioning

confidence: 99%

Production and processing of antioxidant bioactive peptides: A driving force for the functional food market

Tadesse

Emire

2020

Heliyon

167

119

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Recently, the demand for functional foods in the global market has increased rapidly due to the increasing occurrences of non-communicable diseases and technological advancement. Antioxidant peptides have been suggested as ingredients used to produce health-promoting foods. These peptides are encrypted from various food derived protein sources by chemical and enzymatic hydrolysis, and microbial fermentation. However, the industrial-scale production of antioxidant peptides is hampered by different problems such as high production cost, and low yield and bioactivity. Accordingly, novel processing technologies, such as high pressure, microwave and pulsed electric field, have been recently emerged to overcome the problems associated with the conventional hydrolysis methods. This particular review, therefore, discussed the current processing technologies used to produce antioxidant peptides. The review also suggested further perspectives that should be addressed in the future.

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Section: Introductionmentioning

confidence: 99%

Production and processing of antioxidant bioactive peptides: A driving force for the functional food market

Tadesse

Emire

2020

Heliyon

167

119

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“…Bioactive compounds are phytochemicals extracted and consumed as supplements or may have medicinal value when engulfed as whole food. Functional food has gained popularity to prevent numerous diseases, boost growth, and enhance host metabolic activity [ 25 , 26 ]. In addition, such functional foods may be useful for preventing non-communicable diseases like COVID-19.…”

Section: Functional Food and Its Essential Components And Propertiesmentioning

confidence: 99%

Functional food: complementary to fight against COVID-19

Farzana

Shahriar

Jeba

et al. 2022

Beni-Suef Univ J Basic Appl Sci

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Background The novel coronavirus has embarked on a global pandemic and severe mortality with limited access for its treatments and medications. For the lack of time, research, and enough efficacy, most vaccines are underdeveloped or unreachable to society. However, many recent studies suggest various alternative, complementary remedies for COVID-19, which are functional foods. This review provides an overview of how functional foods can play a great role through modulating the host immune system, generating antiviral activities, and synthesizing biologically active agents effective against the coronavirus. Main body This review article summarizes the natural defense mechanisms in tackling SARS-CoV-2 alongside conventional therapeutic options and their corresponding harmful side effects. By analyzing bioactive components of functional foods, we have outlined its different contributions to human health and its potential immunomodulatory and antiviral properties that can enhance resistivity to viral infection. Moreover, we have provided a myriad of accessible and cost-effective functional foods that could be further investigated to target specific key symptoms of COVID-19 infections. Finally, we have found various functional foods with potent bioactive compounds that can inhibit or prevent COVID-19 infections and disease progression. Short conclusion Numerous functional foods can help the body fight COVID-19 through several mechanisms such as the reduced release of pro-inflammatory cytokines, reduced expression of ACE2 receptors in cells, and inhibiting essential enzymes in SARS-CoV-2.

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“…Functional foods are defined as nutritional products containing biologically active compounds that help maintain the best physical, mental, and mental health of the population in herbal/non-herbal form 36 . Indonesia is accustomed to using herbs and herbal products.…”

Section: Functional Food Productsmentioning

confidence: 99%

Nutrition Interventions for Healthy Ageing in Indonesia

Sutanto

Basrowi²

2021

AMNT

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Background: Including Indonesia, the elderly population worldwide is on the rise. This situation is closely related to the increase in the incidence and prevalence of non-communicable diseases. Eating behavior is related to the risk of non- communicable the risk of NCDs in the elderly. Therefore, nutrition intervention should be carried out from old age.Objectives: The purpose of this study is to review potential nutritional interventions to prepare for a healthy ageing process in an Indonesian context.Discusion: This review uses social cognition theory to emphasize the importance of nutrition education, the development of nutritional products with biologically active compounds, and practical guidelines that influence individual dietary behavior. Nutritional interventions should take into account Indonesia’s existing food-based balanced nutrition diet guidelines and the dietary patterns of adults and the elderly. Indonesia has a large population, ethnic and cultural diversity, which together affect people’s daily consumption of various foods.Conclusions: Customized nutrition education programs and the development of functional foods are appropriate interventions that can be implemented in Indonesia.

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Functional Food

Cited by 34 publications

References 58 publications

Production and processing of antioxidant bioactive peptides: A driving force for the functional food market

Production and processing of antioxidant bioactive peptides: A driving force for the functional food market

Functional food: complementary to fight against COVID-19

Nutrition Interventions for Healthy Ageing in Indonesia

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