Special emphasis on the therapeutic potential of microparticles with antidiabetic effect: Trends and possible applications

Oliveira, Williara Queiroz de; Neri-Numa, Iramaia Angélica; Arruda, Henrique Silvano; Lopes, Amanda Tibães; Pelissari, Franciele Maria; Barros, Francisco Fábio Cavalcante; Pastore, Gláucia Maria

doi:10.1016/j.tifs.2021.02.043

Cited by 7 publications

(3 citation statements)

References 143 publications

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“…In this sense, obesity, which kills 2.8 million people/year worldwide, is a major component of MS, being a direct precursor of (a) dyslipidemia (2.6 million deaths/year, globally); (b) NAFLD (≤1 million deaths/year, global); (c) hypertension (9.4 million deaths/year, global); (d) cardiovascular diseases (17.9 million deaths/year, globally); (e) insulin resistance and type 2 diabetes (≅1.5 million deaths/year, global) ( Sixty-sixth World Health Assembly., 2013 , WHO, 2021 , World Health Organization (WHO)., 2016 , World Health Organization., 2021 ). MS and its associated comorbidities can be alleviated with increased physical activity, moderate alcohol exposure, and non-smoking ( de Oliveira et al, 2021 ). In addition, dietary changes, such as nutrition rich in polyphenols, can modulate epigenetics to control MS and its associated comorbidities.…”

Section: Polyphenols For the Management Of Ncds: Nutritional Interact...mentioning

confidence: 99%

Dietary polyphenols and their relationship to the modulation of non-communicable chronic diseases and epigenetic mechanisms: A mini-review

Borsoi

Neri-Numa

Oliveira

et al. 2023

Food Chemistry: Molecular Sciences

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Section: Polyphenols For the Management Of Ncds: Nutritional Interact...mentioning

confidence: 99%

Dietary polyphenols and their relationship to the modulation of non-communicable chronic diseases and epigenetic mechanisms: A mini-review

Borsoi

Neri-Numa

Oliveira

et al. 2023

Food Chemistry: Molecular Sciences

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“…As previously reported, dysosmia and dysgeusia are unpleasant disorders that cause distortion or error in the original quality of aroma and taste, respectively. In this context, the encapsulation of flavor and aroma of foods can be an important technology since it successfully masks flavor and aroma compounds ( de Oliveira et al, 2021 ; Oliveira et al, 2020 ; Saifullah, Shishir, Ferdowsi, Tanver Rahman, & Van Vuong, 2019 ). Some foods or their volatile compounds have already been encapsulated to mask undesirable flavors and odors: (i) pea protein ( Cui, Kimmel, Zhou, Rao, & Chen, 2020 ); (ii) oils in general (fish, shrimp, cod liver, garlic, green coffee, etc.)…”

Section: Challenges and Future Trendsmentioning

confidence: 99%

Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating?

Oliveira¹,

Sousa²,

Pastore³

2022

Trends in Food Science & Technology

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Background Recently, anosmia and ageusia (and their variations) have been reported as frequent symptoms of COVID-19. Olfactory and gustatory stimuli are essential in the perception and pleasure of eating. Disorders in sensory perception may influence appetite and the intake of necessary nutrients when recovering from COVID-19. In this short commentary, taste and smell disorders were reported and correlated for the first time with food science. Scope and approach The objective of this short commentary is to report that taste and smell disorders resulted from COVID-19 may impact eating pleasure and nutrition. It also points out important technologies and trends that can be considered and improved in future studies. Key findings and conclusions Firmer food textures can stimulate the trigeminal nerve, and more vibrant colors are able to increase the modulation of brain metabolism, stimulating pleasure. Allied to this, encapsulation technology enables the production of new food formulations, producing agonist and antagonist agents to trigger or block specific sensations. Therefore, opportunities and innovations in the food industry are wide and multidisciplinary discussions are needed.

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“…Moreover, anthocyanins are natural antioxidants and antimicrobials that have been used as food preservatives [ 12 , 13 ]. In addition to their technological applications, anthocyanins have been shown to possess protective and promoting effects on human health by preventing and mitigating the onset and/or progression of neurodegenerative diseases, metabolic syndromes, cancers, etc., due to their multiple biological properties [ 14 , 15 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

et al. 2021

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Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins’ applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.

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Special emphasis on the therapeutic potential of microparticles with antidiabetic effect: Trends and possible applications

Cited by 7 publications

References 143 publications

Dietary polyphenols and their relationship to the modulation of non-communicable chronic diseases and epigenetic mechanisms: A mini-review

Dietary polyphenols and their relationship to the modulation of non-communicable chronic diseases and epigenetic mechanisms: A mini-review

Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating?

Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

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