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Impact of dietary intake of resistant starch on obesity and associated metabolic profiles in human: a systematic review of the literature
Jiayue GuoORCID Icon,Libo Tan ORCID Icon &Lingyan Kong ORCID Icon
doi : 10.1080/10408398.2020.1747391
Volume 61, Issue 6, Pages 889-905 | Published online: 23 Apr 2020
As a global public health issue with an increasing prevalence, obesity is related to several metabolic disorders, but is largely preventable. Resistant starch (RS), the indigestible portion of starch, has been studied for its potential effects on reducing obesity. This systematic review aimed to investigate the effect of dietary intake of RS on obesity development and related metabolic profiles in human, including body weight and composition, energy intake and satiety, lipid profiles, blood glucose and insulin, and other blood biomarkers. Eleven peer-reviewed articles published in English between 2000 and 2019 were identified after screening using CENTRAL, MEDLINE, and CINAHL Plus. Based on the results, RS intake had no direct effect on body weight and body composition. Evidence for its effect on reducing energy intake and increasing satiety, as well as improving lipid profiles was inconsistent. Beneficial effects of RS intake on several blood biomarkers were supported, indicating its regulatory roles in blood glucose homeostasis, insulin sensitivity, and gut hormone concentrations. Specifically, five out of the eight articles measuring blood glucose reported a decrease in either fasting or postprandial glucose levels; two out of the three articles measuring insulin sensitivity indicated a significant improvement after RS supplementation; studies measuring gut hormone concentrations including glucagon-like peptide 1 (GLP-1), and peptide YY (PYY) also showed significant improvements after RS interventions. In conclusion, the effect of dietary intake of RS on obesity and its related metabolic complications was not conclusive. Further research with larger sample sizes and longer duration is warranted.
Using the rapid alert system for food and feed: potential benefits and problems on data interpretation
Aleksandra Kowalska &Louise Manning
doi : 10.1080/10408398.2020.1747978
Volume 61, Issue 6, Pages 906-919 | Published online: 10 Apr 2020
The Rapid Alert System for Food and Feed (RASFF), where competent authorities in each Member State (MS) submit notifications on the withdrawal of unsafe or illegal products from the market, makes a significant contribution to food safety control in the European Union. The aim of this paper is to frame the potential challenges of interpreting and then acting upon the dataset contained within the RASFF system. As it is largest cause of RASFF notifications, the lens of enquiry used is mycotoxin contamination. The methodological approach is to firstly iteratively review existing literature to frame the problem, and then to interrogate the RASFF system and analyze the data available. Findings are that caution should be exercised in using the RASFF database both as a predictive tool and for trend analysis, because iterative changes in food law impact on the frequency of regulatory sampling associated with border and inland regulatory checks. The study highlights the variability of engagement by MSs with the RASFF database, influencing generalisability of the trends noted. As importing countries raise market standards, there are wider food safety implications for the exporting countries themselves. As this is one of the first studies articulating the complexities and opportunities of using the RASFF database, this research makes a strong contribution to literature.
Deriving valorization of phenolic compounds from olive oil by-products for food applications through microencapsulation approaches: a comprehensive review
Filipa PauloORCID Icon &Lúcia Santos ORCID Icon
doi : 10.1080/10408398.2020.1748563
Volume 61, Issue 6, Pages 920-945 | Published online: 10 Apr 2020
Nowadays, olive oil consumption is correlated to many health benefits, essentially due to the presence of antioxidants, especially phenolic compounds, which fostered its intensive production worldwide. During olive oil extraction, through continuous or discontinuous processes, many olive oil by-products are generated. These by-products constitute an environmental problem regarding its management and disposal. They are phytotoxic and biotoxic due to their high content of phenolic compounds, presenting contrastingly relevant health benefits due to their potent radical scavenging activities. In the framework of the disposal and management of olive oil by-products, treatment, and valorization approaches are found. As currently, the majority of the valorization techniques applied have a null market value, alternative strategies for the obtainment of innovative products as fortified foods are being investigated. The recovery and valorization strategies of olive oil by-products may comprise extraction and further encapsulation of bioactive compounds, as an innovative valorization blueprint of phenolic compounds present in these by-products. The majority of phenolic compounds present in olive oil by-products possess limited application on the food industry since they are promptly amended by environmental factors like temperature, pH, and light. Consequently, they must be protected previously ending in the final formulation. Prior to foods fortification with phenolic-rich extracts obtained from olive oil by-products, they should be protected through microencapsulation approaches, allowing a sustained release of phenolic compounds in the fortified foods, without losing their physicochemical properties. The combined strategies of extraction and microencapsulation will contribute to promoting the sustainability of the olive oil sector and aid the food industry to obtain reinvented added-value products.
Effects of curcumin supplementation on sport and physical exercise: a systematic review
Lara Gomes Suhett ORCID Icon,Rodrigo de Miranda Monteiro SantosORCID Icon,Brenda Kelly Souza SilveiraORCID Icon,Arieta Carla Gualandi LealORCID Icon,Alice Divina Melo de BritoORCID Icon,Juliana Farias de NovaesORCID Icon &Ceres Mattos Della LuciaORCID Icon
doi : 10.1080/10408398.2020.1749025
Volume 61, Issue 6, Pages 946-958 | Published online: 13 Apr 2020
Curcumin is the main phenolic compound in turmeric. It has been investigated recently due to its numerous medicinal properties and health benefits. However, few studies assessed the effects of curcumin supplementation on physical activity practice. Therefore, the purpose of this review is to assess the available evidences with human beings about the potential effects of curcumin supplementation on sport and physical exercise. This systematic review was conducted within the period from January to February, 2019, following the recommendations of the Preferred Reporting Items for Systematic Reviews and Meta-Analyzes (PRISMA) guidelines. The LILACS, Medline, SciELO and PubMed databases were used for the search, with no publication date limit. The following terms, with the respective Boolean operators, were searched: “curcumin” AND sports; “curcumin” AND exercise; curcumin AND “aerobic exercise”; “curcumin” AND “resistance exercise”; “curcumin” AND “endurance exercise”; “curcumin” AND “strength exercise”. Eleven papers were selected for this review. Most of the studies displayed positive effects of the curcumin supplementation for athletes and physical exercise practitioners, and no side effects were reported. Participants supplemented with curcumin displayed reduced inflammation and oxidative stress, decreased pain and muscle damage, superior recovery and muscle performance, better psychological and physiological responses (thermal and cardiovascular) during training and improved gastrointestinal function. Curcumin supplementation appears to be safe and beneficial for sport and physical exercise in human beings. PROSPERO (CRD42019126763).
GEMs: genetically engineered microorganisms and the regulatory oversight of their uses in modern food production
Paul Hanlon ORCID Icon &Vincent Sewalt
doi : 10.1080/10408398.2020.1749026
Volume 61, Issue 6, Pages 959-970 | Published online: 10 Apr 2020
Over the past several decades, the use of genetically engineered microorganisms (GEMs, often referred to as Genetically Modified Microorganisms or GMMs) has become widespread in the production of food processing aids and other food ingredients. GEMs are advancing food production by increasing efficiency, reducing waste and resource requirements, and ultimately enabling beneficial innovations such as the cost-effective fortification of food with essential nutrients, vitamins, and amino acids, and delivery of tailored enzymes to achieve unique food processing capabilities. Regulatory agencies, including those in the European Union, United States, and Canada review the safety of GEMs when evaluating food substances produced using GEMs to ensure that both the microorganism and the resulting food substance are safe. This paper provides a summary of historical and current use of GEMs in food manufacture, an overview of frameworks that regulate their use, and a description of the safety assessment of both GEMs and food substances produced with GEMs. The paper encourages regulatory agencies around the globe to take a more aligned approach to the safety evaluation and regulatory oversight of GEM-produced food ingredients and enzymes, a category of food substances that enables more sustainable consumer food choices.
Smart agriculture for food quality: facing climate change in the 21st century
Caterina Agrimonti,Marta Lauro &Giovanna Visioli ORCID Icon
doi : 10.1080/10408398.2020.1749555
Volume 61, Issue 6, Pages 971-981 | Published online: 09 Apr 2020
Climate change, with increasing temperatures and atmospheric carbon dioxide levels, constitutes a severe threat to the environment and all living organisms. In particular, numerous studies suggest severe consequences for the health of crop plants, affecting both the productivity and quality of raw material destined to the food industry. Of particular concern is the reduction of proteins and essential micronutrients as iron and zinc in crops. Fighting this alarming trends is the challenge of Climate-Smart Agriculture with the double goal of reducing environmental impacts (use of pesticides, nitrogen and phosphorus leaching, soil erosion, water depletion and contamination) and improving raw material and consequently food quality. Organic farming, biofertilizers and to a lesser extent nano-carriers, improve the antioxidant properties of fruits, but the data about proteins and micronutrients are rather contradictory. On the other hand, advanced devices and Precision Agriculture allow the cultivations to be more profitable, efficient, contributing more and more to reduce pest diseases and to increase the quality of agricultural products and food safety. Thus, nowadays adoption of technologies applied to sustainable farming systems is a challenging and dynamic issue for facing negative trends due to environmental impacts and climate changes.
Pomegranate as a source of bioactive constituents: a review on their characterization, properties and applications
Maryam Pirzadeh,Nicola Caporaso ,Abdur Rauf,Mohammad Ali Shariati,Zhanibek Yessimbekov,Muhammad Usman Khan,Muhammad Imran &Mohammad S. Mubarak
doi : 10.1080/10408398.2020.1749825
Volume 61, Issue 6, Pages 982-999 | Published online: 21 Apr 2020
Increasing awareness about the use of compounds obtained from natural sources exerting health-beneficial properties, including antimicrobial and antioxidant effects, led to increased number of research papers focusing on the study of functional properties of target compounds to be used as functional foods or in preventive medicine. Pomegranate has shown positive health properties due to the presence of bioactive constituents such as polyphenols, tannins, and anthocyanins. Punicalagin is the major antioxidant, abundantly found in pomegranate’s peel. Research has shown that pomegranate polyphenols not only have a strong antioxidant capacity but they also inhibit the growth of pathogenic bacteria like V. cholera, P. aeruginosa and S. aureus, B. cereus, E. coli, and S. virulence factor, and inhibits fungi such as A. Ochraceus, and P. citrinum. Compounds of natural origin inhibit the growth of various pathogens by extending the shelf life of foodstuffs and assuring their safety. Therefore, the need to find compounds to be used in combination with antibiotics or as new antimicrobial sources, such as plant extracts. On the basis of the above discussion, this review focuses on the health benefits of pomegranate, by summarizing the current body of research focusing on pomegranate bioactive constituents and their therapeutic potential against some pathogenic microbes.
Technological roles of microorganisms in fish fermentation: a review
Yanshun Xu ,Jinhong Zang ,Joe M. Regenstein &Wenshui Xia
doi : 10.1080/10408398.2020.1750342
Volume 61, Issue 6, Pages 1000-1012 | Published online: 15 Apr 2020
Fermentation is an important way to process and preserve fish. It not only gives the product a unique flavor and texture, but it also contributes to increased nutritional value and better functional properties. The production of fermented fish relies on naturally occurring enzymes (in the muscle or the intestinal tract) as well as microbial metabolic activity. This review focuses on the role of microorganisms on texture change, flavor formation, and biogenic amines accumulation in fermented fish. In addition, the production conditions and the major biochemical changes in fermented fish products are also introduced to help understand the factors influencing the quality of fermented fish. Moreover, prospects for further research of fermented fish are discussed.
Effects of coffee consumption on arterial stiffness and endothelial function: a systematic review and meta-analysis of randomized clinical trials
Banafsheh Jafari Azad,Javad Heshmati,Elnaz Daneshzad &Andriko Palmowski
doi : 10.1080/10408398.2020.1750343
Volume 61, Issue 6, Pages 1013-1026 | Published online: 15 Apr 2020
Endothelial function (EF) and arterial stiffness (AS) are predictors of cardiovascular disease. As previous research concerning the effect of coffee intake on EF and AS was controversial, we conducted a systematic review and meta-analysis to synthesize research.
A review on recent advances and applications of fish collagen
Fazli SubhanORCID Icon,Zohaib HussainORCID Icon,Isfahan TauseefORCID Icon,Adeeb ShehzadORCID Icon &Fazli Wahid ORCID Icon
doi : 10.1080/10408398.2020.1751585
Volume 61, Issue 6, Pages 1027-1037 | Published online: 29 Apr 2020
During the processing of the fishery resources, the significant portion is either discarded or used to produce low-value fish meal and oil. However, the discarded portion is the rich source of valuable proteins such as collagen, vitamins, minerals, and other bioactive compounds. Collagen is a vital protein in the living body as a component of a fibrous structural protein in the extracellular matrix, connective tissue and building block of bones, tendons, skin, hair, nails, cartilage and joints. In recent years, the use of fish collagen as an increasingly valuable biomaterial has drawn considerable attention from biomedical researchers, owing to its enhanced physicochemical properties, stability and mechanical strength, biocompatibility and biodegradability. This review focuses on summarizing the growing role of fish collagen for biomedical applications. Similarly, the recent advances in various biomedical applications of fish collagen, including wound healing, tissue engineering and regeneration, drug delivery, cell culture and other therapeutic applications, are discussed in detail. These applications signify the commercial importance of fish collagen for the fishing industry, food processors and biomedical sector.
Degradation and regulation of edible flower pigments under thermal processing: a review
Kejing Xu,Min Zhang ,Zhongxiang Fang &Bin Wang
doi : 10.1080/10408398.2020.1752142
Volume 61, Issue 6, Pages 1038-1048 | Published online: 17 Apr 2020
More and more consumers are aware of the potential health benefits of edible flower pigments. With the increased popularity and broader application of edible flower pigments, their degradation under thermal processing has attracted researchers’ attention, because this may affect the pigment functionalities. At high temperature of thermal processing, polyene pigments are easy to oxidize, degrade and isomerize due to high unsaturation, and phenolic pigments may hydrolyze and isomerize of glycosides, which will result in the decreased antioxidant activity and eating quality, and discounted potential health benefits. Therefore, it is very important to understand the degradation mechanisms of edible flower pigments under thermal processing, which is important to develop corresponding control methods to minimize such negative impacts. This review paper discussed the recent development in the degradation mechanisms and regulation methods of edible flower pigments under thermal processing.
Absorption, metabolism, and bioactivity of vitexin: recent advances in understanding the efficacy of an important nutraceutical
Ye Peng,Renyou Gan,Huabin LiORCID Icon,Mingxuan Yang,David Julian McClements,Ruichang Gao ORCID Icon &Quancai Sun ORCID Icon
doi : 10.1080/10408398.2020.1753165
Volume 61, Issue 6, Pages 1049-1064 | Published online: 15 Apr 2020
vitexin, an apigenin-8-C-glucoside, is widely present in numerous edible and medicinal plants. vitexin possesses a variety of bioactive properties, including antioxidation, anti-inflammation, anti-cancer, neuron-protection, and cardio-protection. Other beneficial health effects, such as fat reduction, glucose metabolism, and hepatoprotection, have also been reported in recent studies. This review briefly discusses the absorption and metabolism of vitexin, as well as its influence on gut microbiota. Recent advances in understanding the pharmacological and biological effects of vitexin are then reviewed. Improved knowledge of the absorption, metabolism, bioactivity, and molecular targets of vitexin is crucial for the better utilization of this emerging nutraceutical as a chemopreventive and chemotherapeutic agent.
