Galangin’s potential as a functional food ingredient

Mak, Kit‐Kay; Tan, Joe-Jen; Marappan, Puvaneswari; Balijepalli, Madhu Katyayani; Choudhury, Hira; Ramamurthy, Srinivasan; Pichika, Mallikarjuna Rao

doi:10.1016/j.jff.2018.04.054

Cited by 36 publications

(18 citation statements)

References 169 publications

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“…In addition, for a food to be labeled functional, it must be confirmed in intervention tests that it complies with the regulations of the country. Some of the regulations that functional foods must comply with are the European Food Safety Authority (EFSA) in European Union and the Food and Drug Administration (FDA) in the United States [ 140 , 141 , 142 ]. Functional foods must be safe and freely available to consumers without the need for a prescription from a physician [ 143 ].…”

Section: The Perspective and Development Of Apple-based Functional Products Behind Functional Ingredientsmentioning

confidence: 99%

The Perspective of Croatian Old Apple Cultivars in Extensive Farming for the Production of Functional Foods

Duralija

Putnik

Brdar

et al. 2021

Foods

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The Republic of Croatia has a long tradition of fruit growing due to its geographical location, climatic conditions, and high quality of fruit crops, especially apple fruits. Apples can be used for the formulation of functional foods either in processed form (e.g., juice), or as a by-product (e.g., apple pomace). However, there is a growing demand for functional foods derived from ancient and traditional plant sources as they are recognized as a very valuable source of health-promoting bioactive ingredients. Similarly, old apple cultivars (Malus domestica Borkh.) are characterized by good morphological and pomological properties, less need for chemicals during cultivation and the higher share of biologically active compounds (BACs) with better sensory acceptability compared to commercial cultivars. However, their nutritional and biological potential is underestimated, as is their ability to be processed into functional food. The importance in preserving old apple cultivars can also be seen in their significance for improving the nutritional composition of other apple cultivars through innovative cultivation strategies, and therefore old local apple cultivars could be of great importance in future breeding programs.

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Section: The Perspective and Development Of Apple-based Functional Products Behind Functional Ingredientsmentioning

confidence: 99%

The Perspective of Croatian Old Apple Cultivars in Extensive Farming for the Production of Functional Foods

Duralija

Putnik

Brdar

et al. 2021

Foods

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“…Galangin (Gal, 3,5,7-trihydroxyflavone) is a bioactive flavonoid found in honey and Alpinia officinarum and possesses promising therapeutic properties [19]. Gal was shown to be safe and well tolerated without biological adverse effects in rodents [20].…”

Section: Introductionmentioning

confidence: 99%

Galangin Activates Nrf2 Signaling and Attenuates Oxidative Damage, Inflammation, and Apoptosis in a Rat Model of Cyclophosphamide-Induced Hepatotoxicity

et al. 2019

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Cyclophosphamide (CP) is a widely used chemotherapeutic agent; however, its clinical application is limited because of its multi-organ toxicity. Galangin (Gal) is a bioactive flavonoid with promising biological activities. This study investigated the hepatoprotective effect of Gal in CP-induced rats. Rats received Gal (15, 30 and 60 mg/kg/day) for 15 days followed by a single dose of CP at day 16. Cyclophosphamide triggered liver injury characterized by elevated serum transaminases, alkaline phosphatase (ALP) and lactate dehydrogenase (LDH), and histopathological manifestations. Increased hepatic reactive oxygen species, malondialdehyde, nitric oxide, and oxidative DNA damage along with declined glutathione and antioxidant enzymes were demonstrated in CP-administered rats. CP provoked hepatic nuclear factor-kappaB (NF-κB) phosphorylation and increased mRNA abundance of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2), and tumor necrosis factor-alpha (TNF-α) and interleukin-1 beta (IL-1β) both expression and serum levels. Gal prevented CP-induced liver injury, boosted antioxidants and suppressed oxidative stress, DNA damage, NF-κB phosphorylation and pro-inflammatory mediators. Gal diminished Bax and caspase-3, and increased B-cell lymphoma-2 (Bcl-2) in liver of CP-administered rats. In addition, Gal increased peroxisome proliferator-activated receptor gamma (PPARγ) expression and activated hepatic nuclear factor erythroid 2-related factor 2 (Nrf2) signaling showed by the increase in Nrf2, NAD(P)H: quinone acceptor oxidoreductase-1 (NQO-1) and heme oxygenase 1 (HO-1) in CP-administered rats. These findings suggest that Gal prevents CP hepatotoxicity through activation of Nrf2/HO-1 signaling and attenuation of oxidative damage, inflammation and cell death. Therefore, Gal might represent a promising adjuvant therapy to prevent hepatotoxicity in patients on CP treatment.

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“…The food industry, consumers and researchers are showing increased interest in the use of unconventional ingredients in food products. This is attributed to the favorable nutritional profile of fruit and vegetable by-products, which may reduce the risk of developing non-communicable chronic diseases [1]. Food residues such as peel, seeds, membranes, stems, and leaves have a high rate of waste worldwide.…”

Section: Introductionmentioning

confidence: 99%

Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics

Teixeira¹,

Santos²,

Nunes³

et al. 2020

Molecules

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Orange is highly nutritious and a source of phytochemical compounds. However, its by-products are usually discarded. In this study, we evaluated the effect of orange peel (OP) addition in orange jam on sensory, physicochemical, and nutritional characteristics. Four jam formulations were elaborated with different OP levels: OP0 (standard), OP4, OP8, and OP12 (Orange Peel 0, 4, 8 and 12%, respectively). All samples were evaluated for sensory acceptability, and physicochemical and nutritional composition. The addition of 12% orange peel in jam reduced (p < 0.05) the acceptability for all evaluated attributes, as well as overall acceptance and purchase intention. However, OP utilization increased (p < 0.05) the levels of water activity, soluble solids, titratable acidity, and sugars. Soluble solids/titratable acidity ratio, luminosity (L*), and yellow content (b*) decreased in all added OP jams, while red content (a*) increased. No change in the pH and moisture values of the product were observed after OP addition. Ash, protein, lipid, dietary fiber, ascorbic acid, carotenoids, phenolic compounds, and antioxidant capacity values increased after OP addition, while carbohydrate and energy content decreased. A texture test showed that adhesiveness decreased, while gumminess, chewiness, and elasticity increased after OP addition. We concluded that the addition of up to 8% orange peel in jam maintains sensory acceptability similar to that of the standard product. OP addition is a viable alternative to improve some of the product’s physicochemical and nutritional characteristics.

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Galangin’s potential as a functional food ingredient

Cited by 36 publications

References 169 publications

The Perspective of Croatian Old Apple Cultivars in Extensive Farming for the Production of Functional Foods

The Perspective of Croatian Old Apple Cultivars in Extensive Farming for the Production of Functional Foods

Galangin Activates Nrf2 Signaling and Attenuates Oxidative Damage, Inflammation, and Apoptosis in a Rat Model of Cyclophosphamide-Induced Hepatotoxicity

Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics

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