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Foods
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Nutrients and Functional Properties of Crops
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Nutrients and Functional Properties of Crops

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (6 June 2022) | Viewed by 6512

Special Issue Editors

Dr. Youn Young Shim

E-Mail
Guest Editor
Department of Plant Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada
Interests: food allergy; allergen detection; quantitative detection of allergenic protein; food lipids utilization; food technology; bioactive compounds; oil seeds; flaxseed
Dr. Martin J.T. Reaney

E-Mail Website
Guest Editor
Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada
Interests: natural products chemistry; oilseed processing; food chemistry; functional properties; health benefits of oil seeds

Special Issue Information

Dear Colleagues,

Worldwide, oilseed consumption has been increasing at a rate faster than that of other agricultural products, primarily due to the replacement of animal oils with vegetable oils. Oilseeds are considered important food crops due to their unique chemical properties and supply of nutritional and functional components. Oilseeds and their crude oils contain balanced fatty acids and antioxidants that are protective against harmful substances, especially free radicals.

This Special Issue aims to present a collection of studies focused on the nutritional value, functional properties, and industrial applicability of oilseeds. Topics of interest include the identification of physical and chemical properties through the search for useful functional substances derived from oilseed crops. We welcome the submission of theoretical and experimental research papers as well as original research papers and review papers.

Dr. Youn Young Shim
Dr. Martin J.T. Reaney
Guest Editors

Manuscript Submission Information

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.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • oilseed crops
  • vegetable oils
  • nutrition value
  • antioxidant compounds
  • phytochemical properties
  • functional properties
  • fatty acids

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Published Papers (2 papers)

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Research

13 pages, 2876 KiB  
Article
Herbal Mixture of Carthamus tinctorius L. Seed and Taraxacum coreanum Attenuates Amyloid Beta-Induced Cognitive Dysfunction In Vivo
by Meitong He, Jihyun Kim, Chanhum Park and Eunju Cho
Foods 2022, 11(2), 142; https://doi.org/10.3390/foods11020142 - 6 Jan 2022
Cited by 6 | Viewed by 1932
Abstract
Deposition of amyloid-beta (Aβ) in the aging brain has been often observed and is thought to be a pathological feature of Alzheimer’s disease. The use of natural products for disease prevention and treatment is gaining attention worldwide. Carthamus tinctorius L. seed and Taraxacum [...] Read more.
Deposition of amyloid-beta (Aβ) in the aging brain has been often observed and is thought to be a pathological feature of Alzheimer’s disease. The use of natural products for disease prevention and treatment is gaining attention worldwide. Carthamus tinctorius L. seed and Taraxacum coreanum have been used as traditional medicines in Asian countries, where they have been reported to exert anti-inflammatory and anti-oxidative effects. It has been demonstrated that the combination of C. tinctorius L. seed and T. coreanum has an effect on cognitive enhancement, indicating a ratio of 5:5 synergistically enhancing learning and memory abilities in comparison with a single treatment. Here, we aimed to investigate the protective effect of C. tinctorius L. seed and T. coreanum mixture (CT) at different concentrations on cognition in Aβ25-35-infused mice. CT-administered mice showed significant cognitive improvement in the T-maze, novel object recognition, and Morris water maze tests. Moreover, amyloidogenesis-related proteins, such as β-secretase and γ-secretase, were detected and their protein levels decreased after treatment with CT. Our study shows that CT attenuates cognitive dysfunction by improving learning and memory capability and regulating Aβ-related proteins in Aβ25-35-injected mice. These findings suggest that CT might be a candidate for functional food on cognitive improvement. Full article
(This article belongs to the Special Issue Nutrients and Functional Properties of Crops)
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10 pages, 283 KiB  
Article
Fatty Acid Composition of Cannabis sativa, Linum usitatissimum and Camelina sativa Seeds Harvested in Lithuania for Food Use
by Violeta Razmaitė, Vidmantas Pileckas, Saulius Bliznikas and Artūras Šiukščius
Foods 2021, 10(8), 1902; https://doi.org/10.3390/foods10081902 - 16 Aug 2021
Cited by 21 | Viewed by 3683
Abstract
The objective of this study was to determine species-associated differences in the seed proximate and fatty acid composition of three traditional oil crop species, hemp (Cannabis sativa), flax (Linum usitatissimum), and camelina (Camelina sativa), and the sowing [...] Read more.
The objective of this study was to determine species-associated differences in the seed proximate and fatty acid composition of three traditional oil crop species, hemp (Cannabis sativa), flax (Linum usitatissimum), and camelina (Camelina sativa), and the sowing season of camelina harvested under Lithuanian farming conditions for food use. Camelina seeds had the highest (p < 0.001) content of protein, oil, and sugar contents compared to both dehulled hemp and flax seeds. The amounts of protein and oil in camelina seeds were considerably increased by their summer cultivar, which showed higher (p < 0.001) contents of protein and oil than winter cultivars. However, the highest and lowest (p < 0.001) fiber content was found in flax seeds and camelina seeds, respectively. Camelina seeds showed considerably higher and lower (p < 0.001) proportions of total monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids, respectively, compared with hemp and flax. The summer cultivar of camelina had higher (p < 0.001) proportions of saturated (SFA) and MUFA and lower proportions of PUFA compared with winter cultivars. Hemp seeds had the highest and lowest (p < 0.001) proportions of PUFA and MUFA, respectively. The n-6/n-3 PUFA ratio in hemp seeds is optimal (3.79), whereas the use of flax and camelina seeds with their n-6/n-3 ratios of 0.28 and 0.48, respectively, can significantly improve this ratio in the overall diet. The properties of oil crop seeds showed that whole seeds of hemp, flax, and camelina are potentially highly beneficial to human health. Full article
(This article belongs to the Special Issue Nutrients and Functional Properties of Crops)
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