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The Unrevealed Value of Agro-Food Products and Their Impact on Human Health

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (31 March 2023) | Viewed by 32422

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Prof. Dr. Domenico Iacopetta

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Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Via Pietro Bucci, 87036 Arcavacata di Rende, Italy
Interests: food; medicinal chemistry; bioactive products; nutraceuticals; phytochemicals; natural products extraction and isolation; antioxidants; anti-inflammatory; antimicrobials enzyme inhibition; cancer; cell biology
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Special Issue Information

Dear Colleagues,

Nowadays, it is ascertained that a varied diet is strongly and universally recommended to maintain the human health, thus in depth studies of sustainable and healthy foods have attracted many researchers. An essential concept bridged with the food system is the biodiversity of the agriculture, including the species, genes and ecosystems diversity. Furthermore, the even more refined knowledge about the food science has catalogued healthy and “trash” food, the latter including, usually, low-cost and nutrients-poor foods that, coupled with sedentariness, may cause severe and chronic diseases. An innovative strategy to thwart these unpleasant consequences resides in the exploitation of agro-food products, which contain nutraceuticals or phytocomplexes with beneficial effects on human health. The daily consumption of these foods, or their extraction products or chemically modified nutraceuticals, is reputed very effective to maintain the human health and for a better prevention from cancer and other chronic diseases. This special issue welcomes innovative researches and review papers dealing with several aspects of the agro-foods valorization, including all the agricultural chain steps, the biological evaluation of the products and by-products or their chemically modified components, as preventive or curative, against different diseases.

Dr. Domenico Iacopetta
Guest Editor

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Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

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Keywords

agro-food valorization
agro-food by-products
nutraceuticals and chemical modified compounds
autochthon or alimurgic plants
biological activity
human health and diseases

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Published Papers (9 papers)

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Research

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17 pages, 8742 KiB

Open AccessArticle

Ciabatta Bread Incorporating Goji (Lycium barbarum L.): A New Potential Functional Product with Impact on Human Health

by Vincenzo Sicari, Rosa Romeo, Antonio Mincione, Simone Santacaterina, Rosa Tundis and Monica Rosa Loizzo

Foods 2023, 12(3), 566; https://doi.org/10.3390/foods12030566 - 27 Jan 2023

Cited by 10 | Viewed by 2173

Abstract

This work investigated the phytochemical content and bioactivity of Lycium barbarum collected in Calabria and evaluated, for the first time, the possibility of enriching traditional ciabatta bread with goji fresh flesh puree. For this purpose, goji flesh puree, bread, and bread enriched with 20% and 40% goji flesh puree (G20 and G40 samples, respectively) were subjected to several analyses. Selected compounds were quantified by UHPLC analysis in both goji fresh flesh puree and after simulation of the cooking process. The impact of the addition on key enzymes (lipase, α-amylase, and α-glucosidase) related to metabolic syndrome was assessed together with the antioxidant properties. Texture, colourimetric, and sensory analyses on enriched bread were performed to evaluate consumer acceptance. Despite cooking, the enriched bread maintained good levels of bioactive compounds compared to the berry pulp alone (p < 0.01). The enriched bread showed the ability to protect against lipid peroxidation, with IC₅₀ values of 6.88 and 6.52 μg/mL for samples G20 and G40, respectively, after incubation for 30 min (p < 0.01). Although less active than the control, the enriched bread showed inhibitory activities against the enzymes involved in the digestion of carbohydrates. From a sensory point of view, the addition of goji fresh pulp puree slightly modified the appearance but not the flavour and taste of the bread. Collectively, our results support the potential healthy function of this baked product. Full article

(This article belongs to the Special Issue The Unrevealed Value of Agro-Food Products and Their Impact on Human Health)

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20 pages, 996 KiB

Open AccessArticle

Investigation of Chemical Compounds and Evaluation of Toxicity, Antibacterial, and Anti-Inflammatory Activities of Three Selected Essential Oils and Their Mixtures with Moroccan Thyme Honey

by Mouna Mekkaoui, El Houcine Bouidida, Hanae Naceiri Mrabti, Ahmed Ouaamr, Learn-Han Lee, Abdelhakim Bouyahya, Yahya Cherrah and Katim Alaoui

Foods 2022, 11(19), 3141; https://doi.org/10.3390/foods11193141 - 9 Oct 2022

Cited by 5 | Viewed by 2979

Abstract

Throughout history, honey has been used to treat various diseases. The present work examined and assessed the in vivo anti-inflammatory potential of Moroccan thyme honey and its association with essential oils from three selected plants: Origanum vulgare L.; Mentha spicata L.; Eucalyptus globulus L. The chemical composition of the essential oils was studied, and preliminary toxicity, in vitro anti-inflammatory, and antibacterial tests were conducted. Then the anti-inflammatory effect was determined by applying carrageenan and an experimental trauma-induced paw edema test in rats. The essential oils were rich in phytochemicals and showed significant antibacterial activity against four selected ATCC bacterial strains. The results revealed the significant anti-inflammatory potential of honey and mixtures with essential oils and indicated higher efficiency of mixtures compared to honey alone. It can be concluded that the mixtures of honey and essential oils have advantageous anti-inflammatory effects and may be used for treating different types of inflammation in humans after certain clinical trials. Full article

(This article belongs to the Special Issue The Unrevealed Value of Agro-Food Products and Their Impact on Human Health)

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22 pages, 16526 KiB

Open AccessArticle

Annona cherimola Mill. Leaf Extracts Affect Melanoma Cells Growth and Progression

by Domenico Iacopetta, Alessia Fazio, Chiara La Torre, Alexia Barbarossa, Jessica Ceramella, Fabrizio Francomano, Carmela Saturnino, Hussein El-Kashef, Stefano Alcaro and Maria Stefania Sinicropi

Foods 2022, 11(16), 2420; https://doi.org/10.3390/foods11162420 - 11 Aug 2022

Cited by 6 | Viewed by 2142

Abstract

Cancer represents one of the major causes of mortality worldwide; indeed, 19.3 million new cases and almost 10.0 million deaths were estimated last year. Among the different type of cancers, malignant melanoma represents the most aggressive and deadly skin cancer. Unfortunately, the long-term efficacy of melanoma treatments is limited by the lack of clinical efficacy, onset of side effects and resistance. The latter is a major obstacle for the success of the melanoma therapy; thus, the exploration of new potent and safer anticancer agents is of great importance. Recently, numerous plant species, used for therapeutic purposes and containing various non-toxic nutraceuticals have been widely studied. Herein, we investigated the antioxidant and anticancer properties on melanoma cells of the ethanolic, methanolic and aqueous Annona cherimola leaf extracts (ACE, ACM and ACW, respectively). The ethanolic extract showed higher anticancer activity, mostly against the malignant A2058 melanoma cell line (IC₅₀ = 5.6 ± 0.8 ng/mL), together with a very low activity on the normal cells. It blocks the melanoma cells migration process, and induces a clear disorganization of cytoskeleton, triggering cell apoptosis. Finally, some bioactive compounds were identified in the studied extracts. Full article

(This article belongs to the Special Issue The Unrevealed Value of Agro-Food Products and Their Impact on Human Health)

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18 pages, 1682 KiB

Open AccessArticle

Chemical Characterization, α-Glucosidase, α-Amylase and Lipase Inhibitory Properties of the Australian Honey Bee Propolis

by Sabah Uddin, Peter R. Brooks and Trong D. Tran

Foods 2022, 11(13), 1964; https://doi.org/10.3390/foods11131964 - 1 Jul 2022

Cited by 15 | Viewed by 3580

Abstract

The use of functional foods and nutraceuticals as a complementary therapy for the prevention and management of type 2 diabetes and obesity has steadily increased over the past few decades. With the aim of exploring the therapeutic potentials of Australian propolis, this study reports the chemical and biological investigation of a propolis sample collected in the Queensland state of Australia which exhibited a potent activity in an in vitro α-glucosidase inhibitory screening. The chemical investigation of the propolis resulted in the identification of six known prenylated flavonoids including propolins C, D, F, G, H, and solophenol D. These compounds potently inhibited the α-glucosidase and two other enzymes associated with diabetes and obesity, α-amylase, and lipase on in vitro and in silico assays. These findings suggest that this propolis is a potential source for the development of a functional food to prevent type 2 diabetes and obesity. The chemical analysis revealed that this propolis possessed a chemical fingerprint relatively similar to the Pacific propolis found in Okinawa (South of Japan), Taiwan, and the Solomon Islands. This is the first time the Pacific propolis has been identified in Australia. Full article

(This article belongs to the Special Issue The Unrevealed Value of Agro-Food Products and Their Impact on Human Health)

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18 pages, 2985 KiB

Open AccessArticle

Chia (Salvia hispanica L.) Flour and Oil Ameliorate Metabolic Disorders in the Liver of Rats Fed a High-Fat and High Fructose Diet

by Luiza de Paula Dias Moreira, Bárbara Nery Enes, Vinícius Parzanini Brilhante de São José, Renata Celi Lopes Toledo, Luiz Carlos Maia Ladeira, Rodrigo Rezende Cardoso, Vinícius da Silva Duarte, Helen Hermana Miranda Hermsdorff, Frederico Augusto Ribeiro de Barros and Hércia Stampini Duarte Martino

Foods 2022, 11(3), 285; https://doi.org/10.3390/foods11030285 - 21 Jan 2022

Cited by 14 | Viewed by 3406

Abstract

We hypothesized that the consumption of chia (Salvia hispanica L.) flour (CF) and chia oil (CO) improves metabolic disorders in the liver of Wistar rats (Rattus norvegicus domestica) fed a high-fat and high-fructose (HFHF) diet. The animals were fed a HFHF diet (n = 30) or AIN93-M standard diet (n = 10) for eight weeks. After this period, the animals fed HFHF were divided into three groups (n = 10): HFHF diet, HFHF plus 14.7% of CF, and HFHF plus 4% of CO. Histological and biochemical analyses, gene expression, protein levels related to inflammation, and oxidative stress were evaluated in the liver. The HFHF diet caused lipogenesis, liver steatosis, oxidative stress, and inflammation in the animals. The CF and CO intake increased the liver total antioxidant capacity and superoxide dismutase, decreased nitric oxide levels and liver steatosis. Furthermore, the CF and CO led to the upregulation of Cpt1a and Adipor2, respectively, whereas CF downregulated Srebf1. CO intake decreased blood glucose, triglycerides, and the animals’ body weight. Chia did not show effects on mitigating liver pro-inflammatory status, which it may indicate occurs later. The addition of chia into an unbalanced diet is a good and relevant strategy to reduce liver metabolic disorders caused by the high consumption of fructose and saturated fat. Full article

(This article belongs to the Special Issue The Unrevealed Value of Agro-Food Products and Their Impact on Human Health)

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18 pages, 2892 KiB

Open AccessArticle

Novel Antioxidant and Hypoglycemic Water-Soluble Polysaccharides from Jasmine Tea

by Yayuan Tang, Jinfeng Sheng, Xuemei He, Jian Sun, Zhen Wei, Guoming Liu, Changbao Li, Bo Lin and Li Li

Foods 2021, 10(10), 2375; https://doi.org/10.3390/foods10102375 - 7 Oct 2021

Cited by 21 | Viewed by 3139

Abstract

There have been few studies dealing with chemical elucidation and pharmacological potentials of water-soluble polysaccharides from jasmine tea, limiting their use in functional foods. In this study, water-soluble polysaccharides (named as JSP) were extracted from Jasminum sambac (L.) Aiton tea and fractionated to afford two sub-fractions (JSP-1 and JSP-2). The main structural characteristics of novel JSP sub-fractions were determined by high performance gel permeation chromatography, ultra-performance liquid chromatography-tandem mass spectrometry, Fourier transform infrared, and nuclear magnetic resonance analysis. Physiologically, the abilities of JSP-1 and JSP-2 to reduce ferric ions, scavenge DPPH and hydroxyl radicals, as well as protect islet cells were confirmed in vitro. JSP-1 exhibited better antioxidant and hypoglycemic activities than JSP-2. The molecular weights of JSP-1 and JSP-2 were 18.4 kDa and 14.1 kDa, respectively. JSP-1 was made up of glucose, galactose, rhamnose, xylose, arabinose, and galacturonic acid with molar ratios 1.14:4.69:1.00:9.92:13.79:4.09, whereas JSP-2 with a triple helical structure was composed of galactose, rhamnose, xylose, arabinose, and galacturonic acid as 3.80:1.00:8.27:11.85:5.05 of molar ratios. JSP-1 contains →1)-α-Galƒ-(3→, →1)-α-Galƒ-(2→, →1)-α-Araƒ-(5→, →1)-α-Araƒ-(3→, →1)-α-Araƒ-(3,5→, →1)-β-Xylp-(2→ and →1)-β-Xylp-(3→ residues in the backbone. These results open up new pharmacological prospects for the water-soluble polysaccharides extracted from jasmine tea. Full article

(This article belongs to the Special Issue The Unrevealed Value of Agro-Food Products and Their Impact on Human Health)

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16 pages, 862 KiB

Open AccessArticle

In Vitro Screening Potential Antibacterial Properties of the Greek Oregano Honey against Clinical Isolates of Helicobacter pylori

by Chrysoula (Chrysa) Voidarou, Georgios Rozos, Athanasios Alexopoulos, Stavros Plessas, Ioanna Mantzourani, Elisavet Stavropoulou, Athina Tzora and Eugenia Bezirtzoglou

Foods 2021, 10(7), 1568; https://doi.org/10.3390/foods10071568 - 6 Jul 2021

Cited by 6 | Viewed by 3728

Abstract

Oregano honey is an exceedingly rare and distinct product, not commercially available, produced by bees bred in oregano fields of alpine altitudes at the mountainous area of Epirus, Greece. In ethnic popular medicine, this product is used as a therapeutic in various gastric diseases. To test this hypothesis, 14 strains of Helicobacter pylori (H. pylori), 6 isolated from gastric ulcers and 8 from cases of clinical gastritis, were employed in the present study. The above bacterial strains were exposed to various concentrations (75% v/v, 50% v/v, 25% v/v, 12.5% v/v, and 6% v/v) of 50 oregano honey samples by using the agar well method and the inhibition zones observed around each well were recorded. Although the inhibitory zones of the H. pylori isolated from the gastric ulcers were wide enough (0–34 mm), those strains, in general, appeared more resistant than the other eight (0–58 mm). The same result was observed when the same strains were tested against six antibiotics used in clinical practice. Extracts of oregano honey were prepared by extraction with four different organic solvents. N-hexane and chloroform extracts had the most potent antibacterial action. Finally, pure oregano honey and diethyl ether extracts of honey showed significant inhibitory activity against urease secreted by the pathogen. These results strongly indicate the susceptibility of H. pylori strains to the oregano honey by more than one mode of action. Consequently, this variety of honey seems to have potential therapeutic properties against gastric ulcers and gastritis, thus explaining the preference of the locals towards this traditional remedy. Full article

(This article belongs to the Special Issue The Unrevealed Value of Agro-Food Products and Their Impact on Human Health)

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26 pages, 2158 KiB

Open AccessReview

Are Nutraceuticals Effective in COVID-19 and Post-COVID Prevention and Treatment?

by Alessia Catalano, Domenico Iacopetta, Jessica Ceramella, Azzurra Chiara De Maio, Giovanna Basile, Federica Giuzio, Maria Grazia Bonomo, Stefano Aquaro, Thomas J. Walsh, Maria Stefania Sinicropi, Carmela Saturnino, Athina Geronikaki and Giovanni Salzano

Foods 2022, 11(18), 2884; https://doi.org/10.3390/foods11182884 - 17 Sep 2022

Cited by 28 | Viewed by 5303

Abstract

The beginning of the end or the end of the beginning? After two years mastered by coronavirus disease 19 (COVID-19) pandemic, we are now witnessing a turnaround. The reduction of severe cases and deaths from COVID-19 led to increasing importance of a new disease called post-COVID syndrome. The term post-COVID is used to indicate permanency of symptoms in patients who have recovered from severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) infection. Immune, antiviral, antimicrobial therapies, as well as ozone therapy have been used to treat COVID-19 disease. Vaccines have then become available and administered worldwide to prevent the insurgence of the disease. However, the pandemic is not over yet at all given the emergence of new omicron variants. New therapeutic strategies are urgently needed. In this view, great interest was found in nutraceutical products, including vitamins (C, D, and E), minerals (zinc), melatonin, probiotics, flavonoids (quercetin), and curcumin. This review summarizes the role of nutraceuticals in the prevention and/or treatment of COVID-19 disease and post-COVID syndrome. Full article

(This article belongs to the Special Issue The Unrevealed Value of Agro-Food Products and Their Impact on Human Health)

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17 pages, 2110 KiB

Open AccessReview

A Review of the Phytochemistry and Bioactivity of Clover Honeys (Trifolium spp.)

by Sharmin Sultana, Kevin Foster, Lee Yong Lim, Katherine Hammer and Cornelia Locher

Foods 2022, 11(13), 1901; https://doi.org/10.3390/foods11131901 - 27 Jun 2022

Cited by 15 | Viewed by 4096

Abstract

This review covers a comprehensive overview of the phytoconstituents and bioactivities reported to date for clover honeys produced from various Trifolium spp. against the backdrop of a more general discussion of the chemistry and bioactivity of these important agricultural species. While research into the phytochemical composition of various honeys and their associated bioactivities is growing, this review demonstrates that the literature to date has seen only a limited number of studies on clover honeys. Surprisingly, there appear to be no comparative data on the concentration of flavonoids in general or isoflavonoids specifically in different clover honeys, although the latter have been identified as a main group of bioactive compounds in red clover plants. Based on the findings of this review, the presence of phytoestrogenic isoflavonoids (e.g., formononetin, biochanin A, genistein, daidzein, glycitein) in clover plants and, by extension, in clover honeys should be further investigated, specifically of clover species outside the three popular perennial clovers (red, white and alsike clovers) to exploit new opportunities of potential benefit to both the pharmaceutical and apiculture industries. Full article

(This article belongs to the Special Issue The Unrevealed Value of Agro-Food Products and Their Impact on Human Health)

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