Dietary Supplements and Nutraceuticals - Online ISSN: 2771-5604
Dietary Supplements and Nutraceuticals is a peer-reviewed scientific journal that focuses on nutraceuticals and dietary supplements. The major goal of Dietary Supplements and Nutraceuticals is to publish research demonstrating how nutraceuticals and dietary supplements can aid in the promotion of optimal health, and prevent nutritional deficiencies, illnesses, and chronic/viral diseases. Ultimately, this research encourages the advancement of these products. The journal is a great resource for students, professors, public health professionals, medical doctors, dieticians, nutritionists, government representatives (FDA, NIH, USDA), and the general public for information regarding the latest advancements for promoting optimal health, reducing the risk of chronic and viral diseases, and managing their symptoms using nutraceuticals and dietary supplements. In this journal, you may find topics such as nutraceuticals; dietary supplements; vitamins and minerals; herbs or other botanicals; amino acids and enzymes; metabolites, glandulars, and organ tissues; concentrates and extracts; food and foodstuff; and processed foods. As defined by the Dietary Supplement Health and Education Act (DSHEA) of 1994, “a dietary supplement is a product taken by mouth that contains a ‘dietary ingredient’ intended to supplement the diet. The ‘dietary ingredients’ in these products may include: vitamins, minerals, herbs or other botanicals, amino acids, and substances such as enzymes, organ tissues, glandulars, and metabolites. Dietary supplements can also be extracts or concentrates, and may be found in many forms such as tablets, capsules, softgels, gelcaps, liquids, or powders. They can also be in other forms, such as a bar, but if they are, information on their label must not represent the product as a conventional food or a sole item of a meal or diet. Whatever their form may be, DSHEA places dietary supplements in a special category under the general umbrella of "foods," not drugs, and requires that every supplement be labeled a dietary supplement.” There is no government definition of nutraceuticals, which is part of what causes confusion related to the term. Dietary Supplements and Nutraceuticals defines nutraceuticals as foods, or parts of food, such as isolated nutrients, food supplements, herbal products, extracts, and processed food products, that provide health benefits to individuals and can aid in the prevention and treatment of diseases. Both dietary supplements and nutraceuticals serve to improve the health and wellness of individuals; however, dietary supplements are generally consumed in the form of pills and contain singular components like vitamins to treat a form of deficiency, whereas nutraceuticals are normally given in a food, herbal, or extract form in order to treat diseases and disorders. By viewing each distinctly, Dietary Supplements and Nutraceuticals demonstrates how they are both complementary and useful, while also mitigating any confusion between the two. You can submit your manuscripts and cover letter here or directly to the Editorial Office at editor@ffhdj.com as an e-mail attachment. Additional information about submission guidelines can be found here and an example cover letter can be found here. Article Publication Costs - Waivers and Discounts Food Science Publisher offers article publication cost waivers to papers whose corresponding authors are based in countries classified low-income economies. The current list is comprised of countries with lower-middle-income economies and with a 2021 gross domestic product of less than 200 billion US dollars (as of reference - World Bank 1st July 2022). The list can be found via the following link: [Click Here]
Originality & Rights Assurance By submitting, authors confirm the manuscript is original, not under consideration elsewhere, and does not infringe third-party rights. Authors are responsible for obtaining permission to reuse any third-party material. Copyright & License (CC BY 4.0) Authors retain copyright and grant Dietary Supplements and Nutraceuticals the right of first publication under the Creative Commons Attribution 4.0 International License (CC BY 4.0). This license permits unrestricted use, distribution, adaptation, and reproduction in any medium, including commercial use, provided the original author(s) and source are credited, and any changes are indicated. Author Sharing/Self-Archiving Authors may post, share, and redistribute the published article (PDF/HTML) anywhere (institutional repositories, websites, academic networks), with acknowledgment of the original publication in this journal and the DOI. Correspondence & Post-Publication Dialogue Correspondence regarding articles published in Dietary Supplements and Nutraceuticals.
Dietary supplements and bioactive compounds for managing Parkinson's Disease
Parkinson’s disease (PD) is a progressive neurodegenerative disorder characterized by dopaminergic neuronal loss and multisystem pathology involving oxidative stress, mitochondrial impairment, neuroinflammation, proteostasis disruption with α-synuclein aggregation, and gut–brain axis dysfunction. Levodopa remains the most effective symptomatic therapy, yet it does not directly target upstream pathogenic processes and may be limited by long-term complications, motivating interest in adjunct strategies that support multiple disease-relevant pathways. This review integrates mechanistic, preclinical, and clinical evidence on dietary supplements, functional food–derived nutrients, and bioactive compounds that may complement standard pharmacotherapy in PD. A structured search of major scientific databases was conducted to identify studies relevant to PD pathology, with findings synthesized qualitatively using a pathway-based framework that includes proteostasis and α-synuclein biology, mitochondrial bioenergetics and mitophagy, oxidative stress responses, neuroinflammatory signaling, neurotrophic support, and gut–brain communication. Across compound classes, polyphenols, omega-3 fatty acids, mitophagy-associated metabolites, and neurotrophic modulators show consistent mechanistic relevance in experimental models, while human data is still emerging and heterogeneous across study designs, formulations, and outcome measures. Overall, the evidence supports nutraceuticals and functional food–derived bioactives as potential adjuncts—not replacements—to established PD therapies, with translational progress dependent on improved standardization of formulations, bioavailability considerations, and long-term trials using clinically interpretable endpoints. Novelty of the Study: This review synthesizes dietary supplements, functional food–derived nutrients, and bioactive compounds in Parkinson’s disease (PD) using a multi-pathway framework aligned with Functional Food Science (FFS), linking mechanistic plausibility to translational biomarkers and clinically relevant outcomes. To our knowledge, this is the first structured analysis integrating PD pathology with the FFC functional food development model, including bioactive compound identification, biomarker mapping, and adjunct therapeutic potential. Keywords: Parkinson’s disease; nutraceuticals; bioactive compounds; functional foods; oxidative stress; mitochondrial dysfunction; neuroinflammation; α-synuclein; proteostasis; mitophagy; gut–brain axis; adjunct therapy
Copyright (c) 2026 Adway Kulkarni, Isabella Baghdasaryan, Mkrtich Avagyan, Danik Martirosyan https://creativecommons.org/licenses/by/4.0
Psychobiotic fermented foods for depression: Current evidence and future directions
Major depressive disorder (MDD) remains a leading cause of disability worldwide, constrained by incomplete response and side effects in conventional pharmacotherapy. Emerging evidence implicates the microbiota–gut–brain axis in mood regulation, positioning dietary psychobiotics as promising complementary interventions. This mini review synthesizes mechanistic pathways linking psychobiotic activity to neurobiological targets (HPA axis modulation, neurotransmitter synthesis, reduced neuroinflammation, and BDNF enhancement) and evaluates preclinical and clinical data on fermented foods in depressive disorders. Unlike isolated probiotic supplements, fermented foods provide diverse live microbial communities within protective matrices rich in prebiotics and bioactive metabolites, potentially enhancing viability, adherence, and clinical effect sizes. Novelty: This review prioritizes traditional fermented foods over supplements as psychobiotic delivery systems, integrating nutritional psychiatry with food science frameworks, and aligning with functional food development models, thereby offering a conceptual bridge from ancient dietary practices to evidence-based depression management. Keywords: Depression, Psychobiotics, Fermented Foods, Microbiota–Gut–Brain Axis, Functional Foods, BDNF.
Copyright (c) 2026 Isabella Baghdasaryan, Danik Martirosyan https://creativecommons.org/licenses/by/4.0
Microbiological quality of zabady (yogurt) produced by small-scale industries and households in Khartoum and Gezira state, Sudan
Background: Zabady (yogurt) is widely produced in Sudan by households and small-scale dairies, often without standardized hygiene or temperature control. Such informal production systems increase the risk of microbial contamination and compromise product safety. Objectives: This study aimed to assess the microbiological quality and safety of traditionally produced Zabady and the raw milk used in its preparation across different seasons and locations in Khartoum and Gezira States, Sudan. Methods: An analytical study was conducted during the summer and winter of 2018–2019. Samples of Zabady and raw cow’s milk were collected from four localities. Microbiological analyses included total viable counts, lactic acid bacteria, coliforms, E. coli, Staphylococcus aureus, yeasts, moulds, and Salmonella spp. Yeasts and lactic acid bacteria were identified using classical biochemical and morphological methods. Sensory evaluation was performed using a semi-trained panel. Results: Microbial contamination varied significantly by season and location. Summer samples showed markedly higher microbial loads, including elevated counts of coliforms, S. aureus, and spoilage yeasts. Salmonella spp. was detected only in samples from Eastern Nile. Many samples exceeded international microbiological limits. Sensory quality declined significantly during storage and correlated with higher microbial loads. Conclusions: Traditionally produced Zabady in Sudan presents substantial microbiological hazards, particularly during summer, due to inadequate hygiene and lack of temperature control. Improved manufacturing practices, mandatory pasteurization, and strengthened cold-chain systems are essential to ensure product safety. Novelty: This study provides the first integrated seasonal and regional assessment of the microbiological quality of traditionally produced Zabady in Sudan. It uniquely combines pathogen detection, spoilage yeast profiling, and sensory evaluation, identifying contamination hotspots and demonstrating clear links between microbial load and sensory deterioration. The findings offer practical, evidence-based guidance for improving safety in informal dairy production systems. Keywords: Zabady; yogurt; Sudan; microbiological quality; lactic acid bacteria; spoilage yeasts; food safety.
Copyright (c) 2026 Abdel Moneim E. Sulieman, Hanim Omer, Mohamed Abdelrhman, Safa Mustafa Ibrahim https://creativecommons.org/licenses/by/4.0
Objective measurement of pungency, bitterness, and astringency in food
In the food sector, sensory evaluation is crucial for food and new food products. Objective measurement of sensory characteristics is a tool used to assess food preference using instruments. The sources of information were the following scientific databases: Scopus, ScienceDirect, PubMed, ResearchGate, the FFHDJ/FFC journal ecosystem and Google Scholar. The parameters of the publications were as follows: publications from 1978 until 2025 (61 references were selected for this review). In the present study, the differences between subjective and objective tests were presented. The basic tastes perceived subjectively by the tongue –sweetness, sourness, saltiness, and bitterness– were reviewed, along with metallic and umami tastes. Umami, the fifth taste, was described as contributing to the characteristic flavor of umami-rich foods. Tastes, their reference substances, and concentrations were summarized. Mouthfeels such as pungency and astringency were reviewed in depth. Furthermore, the characterization of pungency and the associated Scoville Heat Units (SHU), including pungency levels of capsaicinoids, as well as the pungency of ginger and cinnamon, and the pungency of onion and garlic, were explained. The sources of bitterness, bitterness measurement using the International Bitterness Units scale (IBU), bitterness determination, debittering techniques, and food bitterness and pungency regulations were described. Astringency causes, factors affecting, astringency measurement using different objective techniques and quantifying astringency using the gelatin index, and de-astringency of food to increase edibility were also considered. Novelty: This review highlights the importance of using objective measurement tools to determine tastes and mouthfeels of new foods or food products during development and processing. Integrating the health implications of taste/mouthfeel compounds with strategies to debitter and de-astringe nutritional and nutraceutical components to improve edibility provides a distinctive contribution. his review can be helpful for consumers, food manufacturers, and catering and food service industries in understanding, choosing, and dealing with key sensory attributes (i.e., basic tastes, pungency, bitterness, and astringency) of foods, spices, and spicy food and other related substances for their sensory preferences. Keywords: sensory evaluation, subjective tests, basic tastes, mouthfeel, Scoville, functional foods
Copyright (c) 2026 Abdalla S. M. Ammar https://creativecommons.org/licenses/by/4.0
Resveratrol as a Bioactive Compound in Functional Food Science: Sources, Quantification, and Health Implications
Resveratrol (3,5,4'-trihydroxy-trans-stilbene) has gained significant attention in the scientific community due to its broad biological activity at nutritionally relevant doses. This review summarizes the potential of resveratrol as a key bioactive compound in functional food science, with a focus on its dietary sources, extraction principles, quantification techniques, health benefits, and dosage requirements. Natural sources of resveratrol include grape skins and wines, grape leaves and vine tissues, berries, peanuts, and Polygonum cuspidatum, with concentrations highly dependent on cultivar, environmental conditions, and processing practices. Recent advances in extraction techniques have improved yield and enabled the recovery of resveratrol from sources with low native concentrations. Many methods have been developed to detect resveratrol at extremely low concentrations; however, these techniques are often affected bymatrix effects and trans-to-cis isomerization. Biologically, resveratrol has shown promising results through signaling pathways such as SIRT1, NF-κB, and PI3K/Akt/mTOR. Despite these findings, results from human clinical trials remain inconclusive, highlighting the need for additional in vivo investigations. Emerging studies aim to enhance resveratrol stability and deliver it through food matrices and fermentation-based systems. Overall, the development of standardized analytical methods and optimized formulations is essential to translate resveratrol’s biological potential into practical and effective functional food applications. Novelty: This review provides a critical evaluation of resveratrol’s transition from a botanical extract to a standardized functional food ingredient. Unlike previous summaries, this work integrates modern green extraction efficiencies (UAE, SCFE) with specific matrix-effect challenges in quantification. Furthermore, it aligns resveratrol research with the 17-step Functional Food Development framework, identifying current gaps in human clinical evidence and the necessity for stabilized food-based delivery systems to overcome bioavailability limitations. Keywords: Resveratrol, Functional foods, SIRT1, NF-κB, Ultrasound-assisted extraction, Supercritical fluid extraction, HPLC, UPLC, Matrix effects, Trans-to-cis isomerization, Cardiovascular health, Apoptosis, Bioavailability, Dose-dependence.
Copyright (c) 2026 Adway Kulkarni , Gagik Santrosyan, Danik Martirosyan https://creativecommons.org/licenses/by/4.0
Hydrolysates from aduwa (B.aegyptiaca Del): A new source of inhibitory peptide
Background: This study reports on the multi-enzyme potency of hydrolysates from Aduwa protein concentrates against α-amylase, α-glucosidase, chymotrypsin, trypsin, and pancreatic lipase inhibitory activities. Objective: This work aims to determine the inhibitory potential of Aduwa hydrolysates derived from Aduwa protein concentrate against selected proteases and their respective enzyme–substrate activities. The work seeks to raise awareness among food processors and consumers on the importance of Aduwa products in modulating digestive enzymes for optimal health. Method: Hydrolysates from Aduwa protein concentrate (APC) were digested using pancreatin–pepsin (PP), Alcalase (Alca), and Flavourzyme (Flav). All samples were subjected to enzyme inhibition assays using standard methods. Results: The hydrolysate produced with Alcalase showed stronger inhibitory effects on α-amylase and trypsin activity than the PP- and Flavozyme-derived samples. The PP hydrolysates were more active against carbohydrate-, protein-, and fatty acid-related enzymatic activities than APC and Flav-derived samples. Both PP and Alca hydrolysate samples demonstrated greater proteolytic action with a high capacity to break down the protein moiety. These hydrolysates could therefore function as useful bioactive peptides or raw materials for modulating protein and fatty acid digestion, potentially reducing organ overload and promoting human health. Novelty and Practical Implication of this study: This study corresponds to quantum and tempo theory of functional Aduwa hydrolysates as a biomarkers capable of inhibiting the degree of moieties breakdown, which should be a function of tempus or time to elicit maximum effect for optimal health, since certain threshold activities of α-amylase, α-glucosidase, chymotrypsin, trypsin, and pancreatic lipase could pose a health risk. The primary aim was to evaluate a new source of inhibitory peptide enzyme inhibition peptide biomarkers that are associated with the observed functional effects of modulating food nutrients and broken-down moieties. These findings provide preliminary evidence that could support subsequent steps of functional food product development using hydrolysate from desert date seeds. Conclusion: Findings suggest that PP and Alca hydrolysates have potential for development into functional foods or nutraceuticals for managing caloric or sugar absorption through the visceral system and into the bloodstream, with relevance to obesity, diabesity modulations, and other nutritional and health conditions. Keywords: Aduwa, novel inhibitory peptides, functional hydrolysates, enzymes, inhibitions, ingredients.
Copyright (c) 2025 Ogori A. Friday, Girgih, Tertenger. Abraham, Eke Mike. Ojotu, Vala Jackson, Abu Joseph. Oneh https://creativecommons.org/licenses/by/4.0
Antioxidant activities, nutritional composition, and functional properties of traditionally fermented African locust bean condiment (dawadawa) from Kogi State, Nigeria
Introduction: Dawadawa, a protein-rich fermented condiment from African locust bean (Parkia biglobosa), is widely consumed in Nigeria, but its bioactive compound content and nutritional profile from North-Central regions remain poorly documented. This study represents the first comprehensive characterization of antioxidant activities, nutritional composition, and functional properties of traditionally fermented Dawadawa from North-Central Nigeria (Kogi State), revealing significant location-based differences in quality parameters. Methods: Thirty Dawadawa samples were collected from three local government areas in Kogi State (Anyigba, Dekina, and Ankpa) between June and August 2025. Antioxidant activities were evaluated using DPPH, ABTS, and FRAP assays at an extract concentration of 1.0 mg/mL. Total phenolic, flavonoid, and tannin contents were determined spectrophotometrically using validated standard curves. Proximate composition, amino acid profile, and mineral content were analyzed using AOAC methods. Functional properties, including water absorption capacity, oil absorption capacity, and bulk density, were assessed. Results: Dawadawa extracts exhibited significant antioxidant activities with DPPH radical scavenging capacity of 68.4-79.6%, ABTS radical scavenging of 71.2-82.5%, and FRAP values of 156.3-234.7 µM FE/g. Total phenolic content ranged from 42.8-58.3 mg GAE/g, total flavonoids from 18.4-29.6 mg QE/g, and tannins from 8.4-14.2 mg TAE/g. Strong positive correlations were observed between phenolic content and antioxidant activities (r = 0.82 for DPPH and r = 0.86 for FRAP). Proximate analysis revealed protein content of 35.2-42.7%, crude fat of 12.8-18.4%, crude fiber of 8.4-11.6%, and ash of 4.2-6.8%. Amino acid profiling identified seventeen amino acids with essential amino acid composition meeting FAO/WHO requirements. Mineral analysis showed high levels of calcium (184.6-246.8 mg/100g), iron (12.4-18.7 mg/100g), zinc (3.8-5.6 mg/100g), magnesium (86.4-124.6 mg/100g), and phosphorus (234.8-316.4 mg/100g). Samples from Anyigba demonstrated significantly higher antioxidant activity and bioactive compound content than those from other locations, establishing it as a superior production location. Conclusion: This first comprehensive study of Dawadawa from North-Central Nigeria demonstrates that traditionally fermented products from Kogi State possess substantial antioxidant activities and excellent nutritional composition, confirming their status as functional foods with significant health-promoting potential. The identification of Anyigba as a producer of superior-quality Dawadawa with enhanced antioxidant properties has important implications for quality control, best-practice guidelines for commercial production, and the development of region-specific functional food applications. Keywords: Dawadawa, antioxidant activity, phenolic compounds, nutritional composition, functional food, bioactive compounds, fermented legume, Nigeria, fermented condiments
Copyright (c) 2025 Adefila Adebimpe Moyosore, Zakari David Adeiza https://creativecommons.org/licenses/by/4.0
Evaluation of the antidepressant potential of bavachinin in male mice
Background: Major depressive disorder (MDD) is a highly prevalent and disabling psychiatric condition, and current pharmacotherapies are often limited by delayed onset of action and adverse effects. Natural compounds with antidepressant potential, such as bavachinin, a flavanone derived from Psoralea corylifolia, may represent promising alternatives. Objective: This study evaluated the antidepressant-like effects of bavachinin in a mouse model of depression. Methods: Thirty-five adult male mice were randomly assigned to five groups (n = 7): standard control, imipramine vehicle, bavachinin vehicle, imipramine (15 mg/kg), and bavachinin (15 mg/kg). Treatments were administered intraperitoneally for 14 days. Antidepressant activity was assessed using the forced swimming test (FST), and immobility time was compared across groups using one-way ANOVA followed by Tukey’s post hoc test. Results: Bavachinin (15 mg/kg) significantly reduced immobility time compared to the normal control group (p = 0.0356), indicating an antidepressant-like effect. The reduction in immobility was comparable to that observed with the standard antidepressant imipramine (15 mg/kg), with no significant difference between the two groups (p = 0.6770). Novelty of study: This study is one of the first experimental investigations to evaluate the antidepressant-like effects of bavachinin, a bioactive compound from Psoralea corylifolia, in an animal model of depression. By directly comparing bavachinin with the standard antidepressant imipramine in the forced swimming test, it provides evidence that bavachinin exerts a comparable reduction in immobility time. This highlights bavachinin as a promising natural candidate for antidepressant therapy, addressing the gap in safe and effective alternatives to synthetic drugs. Conclusion: Bavachinin demonstrated significant antidepressant-like activity in mice, comparable to imipramine. The potential mechanisms may involve monoamine oxidase (MAO) inhibition and/or peroxisome proliferator-activated receptor (PPAR) activation. These findings suggest that bavachinin may serve as a promising natural candidate for future antidepressant development. Further research with extended protocols and mechanistic evaluations is warranted. Keywords: Bavachinin; Antidepressant-like effects; Forced swim test; Male mice; Monoamine oxidase inhibition; PPAR activation; Flavanone compound; Immobility time.
Copyright (c) 2025 Sahar Gohari, Farzaneh Abbasi, Ensiyeh Bahadoran, Amir Navid Moeini, Yazdan Naderi https://creativecommons.org/licenses/by/4.0
Tenebrio molitor-derived ingredients in obesity management: The new frontier of nutrition and health
Pharmacological strategies for obesity management have advanced rapidly with GLP-1 and dual GLP-1/GIP agonists. Despite their clinical efficacy, these treatments remain costly, require ongoing use, and can cause adverse events—highlighting the need for complementary, safe, and sustainable options. Tenebrio molitor (yellow mealworm) has been investigated as a source of bioactive peptides and lipids with preclinical signals relevant to obesity (metabolic and inflammatory pathways) and microbiota modulation. This perspective consolidates species-specific mechanistic pathways for T. molitor and synthesizes them into a single translational framework with implications for nutraceutical development. Evidence from in vitro and in vivo animal models indicates that derivatives—including whole/defatted flours, protein hydrolysates, lipid extracts, and oil fractions—can suppress adipogenesis, improve lipid handling, attenuate inflammatory signaling, regulate appetite, and induce beneficial gut-microbiota shifts; collectively, these effects align with modulation of PPARα/AMPK/MAPK signaling, reduced low-grade inflammation, and engagement of gut–brain axis satiety mechanisms. Human trials with standardized T. molitor formulations remain limited, reinforcing the need for randomized studies with defined compositions and metabolic endpoints. Translational use also requires consideration of allergenicity (arthropod pan-allergens) and heterogeneous regulatory frameworks, emphasizing labeling and ingredient specification. Novelty: This perspective delivers a species-specific, mechanism-first framework for Tenebrio molitor that unites scientific, technological, and regulatory dimensions. It provides the first integrated mechanistic map linking ingredient classes (flours, hydrolysates, fermented extracts, oils) to pathways and metabolic outcomes, paired with a curated evidence table and concise, practice-oriented safety and regulatory guidance. By stating explicit study-selection criteria and emphasizing standardization of derivatives, dosage/delivery, and long-term safety, the paper advances functional food science with a clear translational scaffold for nutraceutical development and future targeted-outcome evaluations. Keywords: Tenebrio molitor; bioactive peptides; nutraceuticals; protein hydrolysates; lipid extracts; PPARα; AMPK; MAPK; gut–brain axis; functional food science.
Copyright (c) 2025 Dietary Supplements and Nutraceuticals - Online ISSN: 2771-5604 https://creativecommons.org/licenses/by-nc/4.0
Eco-friendly technologies in nutraceutical and functional foods: A sustainable approach for health and the environment
Background: With the growing demand for nutraceutical and functional food products, concerns about environmental impact have also increased. By adopting industrial sustainable practices, we can ensure environmental feasibility while promoting human health. The current market of healthy foods embraces nutraceutical and functional foods because a main concern of consumers is healthy eating. A major hindrance of the food industry is the difficulty of identifying bioactive compounds and explaining their roles in protecting human health and preventing diseases. This review paper seeks to explore and analyse the various eco-friendly approaches and technologies that can be employed in the production of functional food products with the use of natural nutraceutical ingredients, and will discuss the challenges, benefits, and prospects of these technologies. In this study, data were collected from regulatory databases, case studies, scientific literature, peer-reviewed journals, etc., related to global sustainability frameworks and Nutraceuticals and functional foods. Focus was given to the key parameters such as green and clean extraction techniques with minimal or no impact on the environment, and adds economic feasibility. By adopting clean and green technologies like supercritical fluid extraction, pressurized fluid extraction, ultrasound extraction, and eco-friendly processes, the environmental footprint of Nutraceutical and functional food production can be significantly reduced. The finding indicates that the integration of sustainable approaches for the production chain not only supports the conservation of the environment but also adds value to core brands and improves regulatory compliance along with profitability in the long term. Keywords: Sustainability, Functional foods, Nutraceutical ingredients, Health and diseases, Eco-Friendly Technologies.
Cerebronal® food supplement improve status of markers ofdementia and regeneration
Background: Brain diseases, including neurodegenerative disorders such as Alzheimer&#39;s disease, represent a significant global health burden with rising prevalence due to aging populations. Cerebronal® (Medicinalis) is a dietary supplement formulated with a proprietary blend of plant extracts, acetyl L-carnitine, nucleotides, vitamins, and antioxidants designed to support brain health and cognitive function. Objective: This study evaluated the effects of Cerebronal® supplementation during three to six months implementation on biomarkers associated with neurodegeneration and brain regeneration in 54 outpatients experiencing memory problems. Hair follicle cells were collected and directly reprogrammed into neurons for analysis of key proteins including total Tau, phosphorylated Tau181, beta-amyloid 42, neurogranin, and VEGF using ELISA assays (Check My Brain®, Omnion Research International). Results: While total Tau and beta-amyloid levels showed no significant changes, a subgroup of patients with elevated Tau181/total Tau ratios exhibited a significant reduction after supplementation. Additionally, patients with initially low levels of neurogranin and VEGF demonstrated significant increases, indicating potential improvements in synaptic function and neurovascular support. Novelty: These novel findings suggest that Cerebronal® may beneficially modulate specific molecular markers linked to neurodegeneration and brain repair in vulnerable individuals. In addition, the study highlights the utility of hair follicle-derived neuronal cultures as a minimally invasive tool for monitoring biomarker changes. Conclusion: Although more research with higher number of participants will be needed, overall, Cerebronal® shows promise as an adjunctive intervention for cognitive health, with quantitatively proven benefits. Keywords: neurodegenerative disorders, biomarkers, food supplements, Tau, Tau181, beta amyloid, neurogranin, VEGF
Application of genetic scissoring in the management of genetically related diseases
ABSTRACT: CRISPR (Clustered Regularly Interspaced Short Palindromic Repeats) technology has emerged as a groundbreaking tool for genome editing, revolutionizing the management of genetic diseases. Its precision, efficiency, and adaptability enable targeted modification of DNA sequences, offering therapeutic potential for a wide range of inherited disorders. This technology utilizes the Cas9 endonuclease, guided by RNA, to introduce site-specific cuts in the genome, facilitating the correction, disruption, or replacement of genes. Applications include addressing monogenic disorders such as cystic fibrosis, sickle cell anemia, and Duchenne muscular dystrophy, as well as polygenic conditions and diseases linked to somatic mutations, including certain cancers. Furthermore, CRISPR has opened avenues for ex vivo and in vivo gene therapies, including the use of stem cells and viral vectors for effective delivery. While significant ethical and technical challenges remain, such as the risk of unintended genetic modifications and equitable access to therapy, CRISPR represents a paradigm shift in the treatment of genetic diseases. These abstract highlights the current state, challenges, and prospects of CRISPR technology as a transformative tool in precision medicine. Keywords: CRISPR; precision medicine; monogenic disorders; polygenic conditions
The science, safety, and policy of dietary supplements: A comprehensive review and future roadmap
This review offers a new perspective by connecting conversations around dietary supplements with developments in functional food science, highlighting key opportunities to improve clinical validation, regulatory oversight, and public health approaches. By bringing together evidence from both fields, the article proposes an integrated framework aimed at strengthening the credibility, safety, and effectiveness of over-the-counter health products. Over-the-counter (OTC) dietary supplements are among the fastest-growing areas in the global health and wellness market. Yet, despite their popularity, questions remain about how well these products are regulated, the quality of the supporting scientific evidence, and the consistency of quality assurance practices. These concerns vary widely across countries and regions. This mini review takes a critical look at the major challenges in the OTC supplement space. It focuses on the reliability of the underlying science, ongoing regulatory gaps, safety risks tied to contamination and adulteration, and the widespread use of misleading marketing claims. It also pays close attention to how effective the most common supplements are in clinical settings, patterns of reported side effects, and how well-informed consumers are when choosing these products. Additionally, the article explores how dietary supplements intersect with functional food science and suggests a combined framework to guide future research and policy development. By drawing on evidence-based analysis, the review stresses the need for more globally consistent regulations, increased transparency from manufacturers, and improved public education to support safe and informed supplement use. Novelty: This review introduces an interdisciplinary lens that connects the fields of dietary supplements and functional food science. It identifies gaps in translating research into practice, areas where regulations might align, and offers a framework to bring the scientific rigor of functional foods into how dietary supplements are developed, assessed, and regulated. Keywords: Dietary Supplements; Regulatory Frameworks; Clinical Efficacy; Adverse Events; Functional Food Science; Consumer Health Literacy; Adulteration and Contamination; Evidence-Based Nutrition
Effects of a dietary compound tablet on glucose metabolism in a hyperglycemic mouse model
Objective: This study evaluates the hypoglycemic effects and glucose tolerance improvement of a dietary compound tablet containing cinnamon extract, chromium-rich yeast, mulberry leaf extract, zinc citrate, and selenium-rich yeast in alloxan-induced hyperglycemic mice. Methods: Hyperglycemia was induced in SPF-grade Kunming mice through intravenous administration of alloxan at a dose of 45 mg/kg. Subsequently, the mice were randomly divided into a control group and treatment groups receiving low (66.67 mg/kg), medium (133.34 mg/kg), or high (400 mg/kg) doses of the compound tablet. Following 30 days of continuous oral gavage, fasting blood glucose levels, glucose tolerance, and the area under the glucose curve (AUC) were assessed. Statistical comparisons among groups were performed using one-way analysis of variance (ANOVA). Results: Fasting blood glucose levels in the medium- and high-dose groups decreased significantly by 18.3% and 24.7%, with corresponding AUC reductions of 32.5% and 41.2% (p<0.01) compared with the control. No significant changes were observed in the low-dose group (p>0.05). Body weight remained unchanged across all groups (p>0.05). Novelty: This study uniquely evaluates a novel dietary compound tablet containing cinnamon, chromium, mulberry leaf, zinc, and selenium for hyperglycemia management. Unlike previous research focusing on individual components, this work demonstrates the significant, dose-dependent glucose-lowering effects and improved glucose tolerance of this specific combination in alloxan-induced hyperglycemic mice. This finding highlights the enhanced potential of this multi-ingredient formulation as an adjuvant treatment for diabetes, warranting further clinical investigation. Conclusion: In hyperglycemic mice, administration of the dietary compound tablet resulted in significant, dose-dependent reductions in blood glucose levels and enhanced glucose tolerance. These results highlight its potential utility as an adjunctive therapy for diabetes. However, further clinical investigations are necessary to validate its efficacy and safety. Keywords: Dietary compound tablet, alloxan, hyperglycemic model, glucose tolerance, bioactive compounds.
Copyright (c) 2025 Dietary Supplements and Nutraceuticals https://creativecommons.org/licenses/by-nc/4.0
In vitro Protein Digestibility (IVPD), Surface Hydrophobicity (So) and Functional Properties of Aduwa (B.aegyptiaca Del) membrane Protein Products
Over the years, the demand for plant-based protein ingredients has continued to attract food processors globally. This study reports the protein recovery, in vitro protein digestibility (IVPD), Surface hydrophobicity (So), and functional properties of Aduwa meal using various extraction procedures. The meal was defatted to obtain a protein concentrate (APC) and was further processed with membrane molecular cut-off ultrafiltration to obtain membrane sodium hydroxide (mNaOH) and membrane sodium chloride (mNaCl) concentrates. APC samples had high yield in percent proteins, APC and mNaCl samples showed higher protein digestibility (86.46%,81.73%) and surface hydrophobicity (1023, 174.10%)) compared to mNaOH (71.73% and 66.69%) sample, however low solubility (20%–55%) was seen in APC compared to mNaOH (50%–60%) and mNaCl (70%–100%). The mNaCl sample formed better emulsions at pH 9.0 compared to the other samples, and its foaming capacity and stability were better at a 15 mg/mL concentration. The extraction of membrane sodium chloride concentrates from Aduwa protein is a promising functional ingredient with potential applications in the beverage, pharmaceutical, and food industries. Keywords: Aduwa, protein concentrate, membrane concentrates, yield, digestibility, proximate, functional, properties,
Brine shrimp lethality and antioxidant property of Lagenaria breviflora (Benth.) Roberty fruit crude extract and fractions
Background: Oxidative injury plays a pivotal impact in the development of human diseases, and it is a major component of the pathophysiology of several inflammation-linked human medical disorders. Objective: The focus of this study was to evaluate the cytotoxicity and antioxidant potential of the fruit of Lagenaria breviflora (Benth.) Roberty (LB). Methods: The antioxidant capacity of L. breviflora's crude and solvent fractions was assessed using standard techniques by measuring the total phenolic content, total flavonoid content, and DPPH radical scavenging activity. The data we0re analyzed using One-way ANOVA, and Dunnett's Multiple Comparison was used to establish the threshold. Results: The total flavonoid contents of fruit methanol extract, LB hexane, chloroform, and ethyl acetate fractions were 32.00 ± 0.94, 224.32 ±0.05, 224.06 ±0.14, and 2615.67 ± 13.20 mg gallic acid equivalent/g of extract, respectively. In contrast, the total phenolic contents were 5218.83 ± 3.18, 2615.67 ± 13.20, and 4553.00 ± 24.27 mg gallic acid equivalent/g of extract, respectively. The crude extract of LB, hexane fraction, chloroform, and ethyl acetate fraction displayed IC50 values of 242.57 ± 8.90, 262.91 ± 6.49, 96.17 ± 2.74, and 221.45 ± 0.83 μg/mL, respectively, for their ability to scavenge DPPH radicals. Ascorbic acid and rutin had IC50 values of 2.76 ± 0.01 and 20.6 ± 9.26 μg/mL, respectively. Conclusions: Fruit from L. breviflora (LB) exhibited strong antioxidant potential, which may have resulted from the fruit's phenolic and flavonoid content. This demonstrates the reason this herb is used in traditional medicine. Keywords: Oxidative stress, brine shrimp lethality assay, total phenolic contents, total flavonoid contents, DPPH, Lagenaria breviflora fruit.
Copyright (c) 2024 Dietary Supplements and Nutraceuticals https://creativecommons.org/licenses/by-nc/4.0
Effects of Dietary Modifications and Physical Activity on Cancer Prevention and Treatment
To prevent and treat cancer, this review aims to assess the goals, mechanisms, and advantages of altered diets and physical exercise. A comprehensive examination of scholarly publications from various databases, including Springer, Scopus, Elsevier, Google Scholar, Wiley, Web of Science, PubMed, and Taylor & Francis, was the method utilized to obtain the data. Additionally, data compilation also made use of PhD and MSctheses. Despite the limited data available, diet modifications and intervention may prove to be beneficial to cancer patients, including reduced toxicity, improved chemotherapy efficacy, and curbing long term complications. Diet and physical activity are critical components of human survival. Imbalanced and improper levels of these factors might disrupt normal homeostasis and impair resilience to external stresses. This can show in a variety of ways, such as susceptibility to infections, cardio-metabolic disease, or cancer. Diet modifications coupled with physical activity may influence cancer risk in a variety of ways because some foods and drinks could predispose the consumers to cancer. Keywords: Cancer, diet, physical exercise, sedentary lifestyle
Effects of Matcha green tea on heart rate variability and physiological and metabolic responses in young adult females
Introduction: Compared to other green teas, higher intake of multiple phytochemicals is achieved with Matcha green tea consumption. Green tea consumption is known to have metabolic effects but is also consumed for supposed calming effects. The aim of the present study was to examine the effects of encapsulated Matcha green tea on heart rate variability metrics during supine rest, as well as on physiological and metabolic responses during both supine rest and moderate-intensity exercise. Methods: Healthy females (n=8, age: 22±3 yrs, body mass: 68±11 kg, height: 162±5 cm) volunteered. The study employed a placebo-controlled, randomised cross-over design. Time-domain heart rate variability metrics during supine rest (n=5) and physiological and metabolic responses using indirect calorimetry techniques during supine rest and 60-min of moderate-intensity (~ 4-METs) treadmill walking (speed: 4.4±0.5 km·h-1) were measured following 3 weeks of 3 g·day-1 of Matcha green tea or placebo. Results: During supine rest with Matcha green tea, all participants had lower heart rates by 13±7% (P=0.01, d= -1.45), higher mean beat-to-beat RR intervals by 16±9% (P=0.03, d=1.25), higher SDNN by 44±32% (P=0.01, d=0.76) and higher pNN50 by 139±139% (P<0.01, d=1.28). Matcha green tea had no effects on the physiological and metabolic responses during supine rest and moderate-intensity treadmill walking (e.g. respiratory exchange ratio, placebo: 0.78±0.04; Matcha: 0.78±0.03, P=0.87). Fat oxidation during supine rest was correlated (r=0.75, P<0.01) with the moderate-intensity walking induced fat oxidation. Conclusions: In young adult healthy females, Matcha green tea beneficially effects heart rate variability metrics during supine rest indicating an alteration in parasympathetic nervous activity and therefore suggestive of a relaxing effect. Matcha green tea did not change the metabolic responses during supine rest and exercise possibly due to the low respiratory exchange ratio in the female cohort. Future work should address the effectiveness of Matcha green tea during conditions of psychological stress. Keywords: Matcha green tea, heart rate variability, rest, walking, substrate oxidation
Copyright (c) 2024 Dietary Supplements and Nutraceuticals
Beneficial effect of Cellgevity® on metabolic indices, lipid profile, and antioxidant enzymes in cold-restraint stress rat model
Background: Stress is a state of imbalance homeostatic environment caused by a psychological, environmental, or physiologic stressor. Stress is a common risk factor that is involved in the etiopathogenesis of diverse disorders. Moreover, stress hormones have an immediate negative impact on glycemic management. Purpose of Study: The aim of our study is to investigate the glucometabolic potentialof Cellgevity® under stress conditions in male Sprague-Dawley rats. We employed cold restraint stress to effectively induce a physically and psychologically stressed condition. Methods: Twenty-four (24) male Sprague-Dawley rats (207±20g) were divided into four groups at random: No stress Placebo (NSP), no stress cellgevity (NSCG), stress placebo (STP), stress cell cellgevity (STCG). The restraint (immobilization) stress was performed 2hr daily in the morning using a cylindrical cage (8:00 h± 10:00 h.), and the cold stress was performed for 2 hr in the afternoon (16:00 h± 18:00 h). The enzyme-linked immunosorbent assay was used to assess the circulating insulin and corticosterone levels. The glucose tolerance test (GTT) and insulin tolerance test (ITT), as well as the expression of G6PDH, alpha-amylase, and alpha-glucosidase enzymes were evaluated for glucose metabolism. Biochemical parameters such as Lipid profile, liver enzymes, and oxidative stress parameters were also determined. Results: The STP rats had increased oxidative stress levels, elevated corticosterone levels, insulin resistance, dyslipidemia, and oxidative liver damage. Furthermore, cold restraint stress improved insulin levels but had no effect on glucose tolerance. However, Cellgevity® mitigates cold restraint stress-induced oxidative damage by causing reduction in corticosterone levels, modulating serum oxidative stress markers as well as metabolic indices. Keywords:Cold-restraint Stress, Glucose Tolerance, Insulin Sensitivity, Corticosterone, oxidative stress.
Copyright (c) 2023 Dietary Supplements and Nutraceuticals
Two weeks daily intake of anthocyanin-rich New Zealand blackcurrant extract enhances whole-body fat oxidation during supine rest in healthy males
Introduction: Increase in exercise-induced fat oxidation has been observed with a 2-week daily intake of New Zealand blackcurrant (NZBC) extract. We examined for supine rest the effects of a 2-week daily intake of NZBC extract on physiological and metabolic parameters in relation to body fat%. Methods: Healthy active men (n=16, age: 24.1±6.0 yr, body mass: 78.2±15.6 kg, BMI: 24.7±4.2 kg·m-2) volunteered. NZBC extract (210 mg of anthocyanins) was consumed with breakfast with a14-day washout. The final ingestion was 2 hours before testing. Physiological and metabolic responses were measured during supine rest (2x10 min), and observations with the lowest 10-minute ventilation were analyzed. Bioelectrical impedance analysis was used to measure body fat%. Results: During supine rest, a 14-day daily intake of NZBC extract had no effect on heart rate, minute ventilation, oxygen uptake, carbon dioxide production, and energy expenditure. However, a 14-day daily intake of NZBC extract decreased the respiratory exchange ratio (baseline: 0.840±0.045, 14-day: 0.820±0.058, P=0.03), increased fat oxidation (baseline: 0.079±0.03, 14-day: 0.088±0.043 g·min-1, P=0.05), and decreased carbohydrate oxidation (baseline: 0.178±0.067, 14-day: 0.143±0.071 g·min-1, P=0.03) during supine rest. Nine of the 16 participants had increased fat oxidation by over 10% during supine rest. For those nine participants, the increases were 26±16%. We did not observe a significant correlation between body fat% and absolute and percentual changes in fat oxidation. Conclusions: In a healthy male cohort, daily intake of New Zealand blackcurrant extract for two weeks was able to increase fat oxidation during supine rest. Daily intake of New Zealand blackcurrant extract may be an effective anthocyanin-rich supplement for managing body composition and body weight. Keywords: New Zealand blackcurrant; anthocyanins; metabolic equivalent; rest; fat oxidation; respiratory exchange ratio
Nano edible coatings and films combined with zinc oxide and pomegranate peel active phenol compounds to prolong shelf life of minimally processed pomegranates
ABSTRACT Edible coating and film from chitosan and incorporating it with the action of ZnONPs on active phenol compounds from extracts of pomegranate peel (PPE). The physical and chemical properties of edible films made with zinc oxide ZnONPs and active phenol compounds extracted from pomegranate peel (PPE) were studied. Adding ZnONPs with active phenol compounds from extracted pomegranate peel (PPE) to chitosan films can provide safe edible films, decrease microbial growth, consequently, prolong the shelf life of pomegranates, and improve the physiochemical stability of the pomegranate. The substances used in this experiment were film with a (A) extract of pomegranate peels (PPE), 5% (0.1%), (B)ZnONPs 1% (0.02%), (C) ZnONPs 2% (0.04%), (D) ZnONPs 3% (0.06%), (E) ZnONPs 1%/PPE1% (0.02%), (F) ZnONPs 2%/PPE2% (0.04%), (G) ZnONPs 3%/PPE3% (0.06%) wt% of chitosan on quality attributes and prolonging the shelf life of pomegranates were stored in edible film containers at 2 °C and 90–95% relative humidity for 20 days. The treatments of (G) ZnONPs 3%/PPE3% (0.06%) loaded on chitosan as well as chitosan and (D) ZnONPs 3% (0.06%) reduced the weight loss, had excellent microbial counts until 20 days of storage, and recorded the lowest microbial count and mold & yeast colonies. Other chemical properties studied included total soluble solids content, acidity, anthocyanin content, firmness, and ascorbic acid. Results indicated that ZnONPs 3%/PPE3% (0.06%) loaded on chitosan or ZnONPs 3% (0.06%) were the best treatments for preserving pomegranate arils. It was found that the best measurements were that the film-forming nano emulsion solutions decreased by E = 110 nm and B = 134 nm. Nano-edibles followed treatment, at F% 188.7 nm, compared to nano-edible films, which were A0% 1312 nm. Background:The substances used in this experiment were film with a (A) extract of pomegranate peels (PPE), 5% (0.1%), (B) ZnONPs 1% (0.02%), (C) ZnONPs 2% (0.04%), (D) ZnONPs 3% (0.06%), (E) ZnONPs 1%/PPE1% (0.02%), (F) ZnONPs 2%/PPE2% (0.04%), (G) ZnONPs 3%/PPE3% (0.06%) wt% of chitosan on quality attributes and prolonging the shelf life of pomegranates were stored in plastic containers at 2 °C and 90–95% relative humidity for 20 days. Objectives: to produce nano-edible films from zinc oxide and active phenol compounds of PPE nanoparticles loaded on chitosan films. The physical and mechanical properties, including viscosity, vapor, zeta particle size emulsion, color, light transmittance, and SEM, were studied to select the best edible coating for improving pomegranate fruit storability under cold storage, as well as minimizing decay and microbial growth during the storage period. Methods:The physical and chemical properties of edible films made with zinc oxide ZnONPs and active phenol compounds extracted from pomegranate peel (PPE) were studied.(A) = PPE extracts, 5% (0.1%) wt% chitosan (B) = ZnONPs, 1% (0.02%) wt% chitosan (C) = ZnONPs, 2% (0.04%) chitosan (D) weight percent = ZnONPs, 3% (0.06%) wt% chitosan weight (E) = ZnONPs 1%/PPE1% (0.02%) 2% ZnONPs/2% PPE (0.04%) Chitosan weight (F) Chitosan weight (G) = ZnONPs 3%/PPE3% (0.06%) Chitosan weight n.s. stands for "not significantly." Results: The treatments of (G) ZnONPs 3%/PPE3% (0.06%) loaded on chitosan as well as chitosan and (D) ZnONPs 3% (0.06%) reduced the weight loss, had excellent microbial counts until 20 days of storage, and recorded the lowest microbial count and mould & yeast colonies. Other chemical properties studied included total soluble solids content, acidity, anthocyanin content, firmness, and ascorbic acid. Results indicated that ZnONPs 3%/PPE3% (0.06%) loaded on chitosan or ZnONPs 3% (0.06%) were the best treatments for preserving pomegranate arils. It was found that the best measurements were that the film-forming nano emulsion solutions decreased by E = 110 nm and B = 134 nm. Nano-edibles followed treatment, at F% 188.7 nm, compared to nano-edible films, which were A0% 1312 nm. Conclusion:Physical and chemical properties were studied, e.g., rheological properties and parathyroid size distribution, zeta potential, and scanning electron microscopy films. Adding nanomaterials to edible coatings prolongs product shelf life, reduces the risk of pathogen growth, and improves the quality of fruit and vegetable surfaces by using low-cost substrates for nano-polymer production to produce edible coatings and film solutions. As this substance inhibits microbial growth and oxidation and improves the quality of the film to preserve the film from oxidation and microbial contamination, maintain the stability of the film, and extend the shelf life of food; acceptable sensory characteristics; appropriate barrier properties (CO2, O2, and water); microbial biochemical and physico-chemical stability; safety and health; and an effective carrier for antioxidants. Keywords: chitosan; ZnONP; pomegranate; mechanical; viscosity; vapor; zeta particle size; color; light transmittance; scanning electron microscopy and Nano-edible Coatings and Films.
The effect of squalene on cellular energy and inflammation in type 2 diabetes patients
Background: Squalene is a 30-carbon ring hydrocarbon in the triterpene class. Squalene as a bioactive compound has been shown to have several health benefits specifically in the reduction of diabetic symptoms, including anti-inflammatory effects. Objective: The purpose of the study was to examine effect of squalene on specific parameters regarding energy production and inflammation in those with type 2 diabetes mellitus. These parameters included ATP, NAD/NADH, CoQ10, NFκB, IκB-alpha, IκK-alpha, and IκK-beta. Methods: 150 volunteers were selected for this study split into 5 groups. Group 1 contained 30 healthy participants and served as the control. The remaining 120 participants were split into 4 groups containing 30 volunteers each. All the participants in groups 2, 3, 4, and 5 have type 2 diabetes mellitus. Group 2 did not receive any squalene while group 3, group 4, and group 5 all received an oral supplementation of squalene at 200 mg/day, 400 mg/day and 600 mg/day respectively. Participants were prescribed to take the oral supplementation of squalene for a total of 84 days. Blood samples were taken on days 1, 14, 28, 56, and 84 in five time periods. For all participants ATP, NAD/NADH, CoQ10, NFκB, IκB-α, IκK-α and IκK-β levels of all groups were evaluated. Results: Throughout the 84 days there was a statistically significant difference when comparing the healthy group and the diabetic groups in reducing ATP, NAD/NADH and CoQ10 (P < 0.05) and increasing NFκB, IκB-α, IκK-α and IκK-β (P < 0.05). When compared, participants in groups 3, 4, and 5 also showed a statistically significant in the changes of ATP, NFκB, IκB-α, IκK-α and IκK-β levels. Conclusions: Squalene as a bioactive compound can play an important role in reducing inflammatory mediators and increases energy production. Keywords: squalene, diabetes mellitus, ATP production, NAD/NADH, Reactive oxygen species (ROS), CoQ10, NFκB, IkB-α, IκK-α, IκK-β
Copyright (c) 2022 Dietary Supplements and Nutraceuticals
A Systematic Review on Assessing the Effect of Calcium Fortified Dairy Products on Bone Mineralization and Functionality in Adults aged 65 to 80 years
Older men and women are recommended to take at least 1000-1200 mg/day of calcium for bone health and prevention of fractures. Older adults have been encouraged to improve bone health by increasing their calcium intake through food rather than by taking supplements. The Objectives of the Study: To assess the effect of calcium-fortified dairy products on bone mineralization and functionality in adults aged 65 to 80 years. Full text, English only, publications was searched on PubMed and Google Scholar, published within 2011 to 2021. Three search terms were utilized on PubMed, the search resulted in five, five, and four studies. Out of these studies, two, one, and one study respectively, met pre-determined eligibility criteria for inclusion, which summed to four studies. On Google Scholar, the search resulted in 18,600 studies. Out of 60 studies, three studies met the pre-determined eligibility criteria. The total relevant publication summed up to seven studies. Two studies examined the effect of increasing the RDA of calcium. Four studies examined the effect of dairy consumption on bone health. One study investigated how fermented milk product (FMP) consumption influences bone health in postmenopausal women. Two studies shown that there was little/no evidence that increasing the RDA through dietary sources or supplements prevents fractures. Four studies shown that there was a benefit on bone mineral density with fortified dairy foods. One study suggested increase intake of yogurt reduces the risk of hip fracture in postmenopausal women. Keywords: Dairy, Calcium, Fortified, Bone, Functionality, Older Adults.
Phytochemistry and nutraceutical properties of Carica papaya (Linn.): A review
Nutraceuticals derived from a medicinal plant having therapeutic significance are a gift to mankind to acquire healthy life. Carica papaya Linn. (aricaceae) commonly known as papaya. It is a significant fruit tree and is found in tropical and subtropical parts of the world. The extract from various parts of plant especially fruit and leaves contains many phytonutrients viz; vitamin A, B1, and vitamin C, calcium hydrate charcoal, phosphorus, iron, protein as well as some endopeptidases like namely papain, glycyl endopeptidase, chymopapain, and caricain. The extract of this plant is identified to be efficacious against diversified ailments like malaria, inflammation, digestive disorder, Microbes, Fungi, and many infectious disorders. Its prophylactic and therapeutic values enhance immunity and ensure a healthier life. Each part of this plant has its nutraceutical properties. Keywords: Nutraceuticals, Carica papaya, Papain, Caricain, Chymopapain