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Nutraceuticals: Role in Health and Disease
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Nutraceuticals: Role in Health and Disease

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Natural Products Chemistry".

Deadline for manuscript submissions: closed (30 April 2020) | Viewed by 35993

Special Issue Editor

Prof. Dr. Leticia M. Estevinho

E-Mail Website1 Website2
Guest Editor
Department of Biology and Biotechnology, School of Agriculture of the Polytechnic Institute of Bragança (ESA-IPB), Campus de Santa Apolónia, 5301-854 Bragança, Portugal
Interests: microbiology; food microbiology; food safety; healing; phenolic compounds; therapeutic properties; anti-inflammatory
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The evolution of health awareness and well-being concept as well as the slowdown of the pharmaceutical industry has led to the growing demand for alternative products with benefits in human health. In recent years, the academic community and the general population have become increasingly interested in the health benefits and potential risks pertaining to beverages and food products beyond their basic nutritional assets. In their composition, functional foods have bioactive substances, “nutraceutics”, which may be classified as micronutrients (vitamins and fatty acids) and non-nutrients (phytochemicals, probiotics, and their metabolic by-products). These compounds directly or indirectly influence humans’ physiological systems, through immune–neuro–endocrine networks that help maintain homeostasis and end-organ functionality.

In this Special Issue, I invite researchers to contribute original research articles and review articles that will stimulate the continuing studies on nutraceutics. This field undoubtedly has a promising future ahead; according to estimations, by 2021 the global nutraceuticals market will have reached a value of 278.96 billion USD.

Prof. Dr. Leticia M. Estevinho
Guest Editor

Manuscript Submission Information

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Keywords

  • Biological properties
  • Disease prevention
  • Functional foods
  • Nutraceuticals
  • Phytochemicals
  • Probiotics
  • Prebiotics

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Published Papers (4 papers)

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Research

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11 pages, 932 KiB  
Article
Antibacterial Action Mechanisms of Honey: Physiological Effects of Avocado, Chestnut, and Polyfloral Honey upon Staphylococcus aureus and Escherichia coli
by Patricia Combarros-Fuertes, Leticia M. Estevinho, Rita Teixeira-Santos, Acácio G. Rodrigues, Cidália Pina-Vaz, Jose M. Fresno and M. Eugenia Tornadijo
Molecules 2020, 25(5), 1252; https://doi.org/10.3390/molecules25051252 - 10 Mar 2020
Cited by 25 | Viewed by 4801
Abstract
Numerous studies have explored the antibacterial properties of different types of honey from all around the world. However, the data available describing how honey acts against bacteria are few. The aim of this study was to apply a flow cytometry (FC) protocol to [...] Read more.
Numerous studies have explored the antibacterial properties of different types of honey from all around the world. However, the data available describing how honey acts against bacteria are few. The aim of this study was to apply a flow cytometry (FC) protocol to examine and characterize the primary effects of three varieties of honey (avocado, chestnut and polyfloral) upon physiological status of Staphylococcus aureus and Escherichia coli cells to reveal their antibacterial action mechanisms. The effects of honey samples on membrane potential, membrane integrity, and metabolic activity were assessed using different fluorochromes, in a 180 min time course assay. Time-kill experiments were also carried out under similar conditions. Exposure of S. aureus and E. coli to the distinct honey samples resulted in physiological changes related to membrane polarization and membrane integrity. Moreover, honey induced a remarkable metabolic disruption as primary physiological effect upon S. aureus. The different honey samples induced quite similar effects on both bacteria. However, the depth of bacteria response throughout the treatment varied depending on the concentration tested and among honey varieties, probably due to compositional differences in the honey. Full article
(This article belongs to the Special Issue Nutraceuticals: Role in Health and Disease)
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22 pages, 2054 KiB  
Article
Dietary Supplementation of Vine Tea Ameliorates Glucose and Lipid Metabolic Disorder via Akt Signaling Pathway in Diabetic Rats
by Jiamei Xiang, Qiuyue Lv, Fan Yi, Yanjun Song, Liang Le, Baoping Jiang, Lijia Xu and Peigen Xiao
Molecules 2019, 24(10), 1866; https://doi.org/10.3390/molecules24101866 - 15 May 2019
Cited by 21 | Viewed by 3973
Abstract
A traditional Chinese tea with many pharmacological effects, vine tea (VT) is considered a potential dietary supplement to improve type 2 diabetes (T2D). To investigate the effect and mechanism of VT on glucose and lipid metabolic disorders in T2D rats, Wistar rats fed [...] Read more.
A traditional Chinese tea with many pharmacological effects, vine tea (VT) is considered a potential dietary supplement to improve type 2 diabetes (T2D). To investigate the effect and mechanism of VT on glucose and lipid metabolic disorders in T2D rats, Wistar rats fed a normal diet served as the normal control, while rats fed a high-fat diet combined with low-dose streptozotocin (STZ)-induced T2D were divided into three groups: The model group (MOD); the positive control group (MET, metformin at 200 mg/kg/d); and the VT-treated group (VT500, allowed to freely drink 500 mg/L VT). After four weeks of intervention, biochemical metrics indicated that VT significantly ameliorated hyperglycemia, hyperlipidemia and hyperinsulinemia in T2D rats. Metabolomics research indicated that VT regulated the levels of metabolites closely related to glucose and lipid metabolism and promoted glycogen synthesis. Furthermore, VT had a significant influence on the expression of key genes involved in the Akt signaling pathway, inhibited gluconeogenesis through the Akt/Foxo1/Pck2 signaling pathway, and reduced fatty acid synthesis via the SREBP1c/Fasn signaling pathways. In conclusion, VT has great potential as a dietary supplement to ameliorate glucose and lipid metabolic disorders via the Akt signaling pathway in T2D rats. Full article
(This article belongs to the Special Issue Nutraceuticals: Role in Health and Disease)
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7 pages, 808 KiB  
Article
Enzyme Inhibitory Potential of Ligustrum lucidum Aiton Berries
by Vanessa B. Paula, Teresa Delgado, Maria Graça Campos, Ofélia Anjos and Leticia M. Estevinho
Molecules 2019, 24(7), 1283; https://doi.org/10.3390/molecules24071283 - 2 Apr 2019
Cited by 3 | Viewed by 2837
Abstract
Ligustrum lucidum Aiton and its berries have been used in Chinese traditional medicine for around two thousand years. In the present study, L. lucidium berries harvested in two regions of Portugal were studied. Haemolytic activity and inhibition of oxidative haemolysis as well as [...] Read more.
Ligustrum lucidum Aiton and its berries have been used in Chinese traditional medicine for around two thousand years. In the present study, L. lucidium berries harvested in two regions of Portugal were studied. Haemolytic activity and inhibition of oxidative haemolysis as well as the enzyme inhibitory activities (α-amylase enzyme and acetylcholinesterase) were assessed. Results suggest that the different biological activities varied according to the region where samples were collected. Results demonstrated that the sample obtained from region R1 was the most efficient extract for all parameters evaluated, presenting the lowest values of IC50, 10.67 ± 0.46 μg/mL for the inhibition of erythrocyte oxidative haemolysis, 58.28 ± 3.77 μg/mL for the α-amylase enzyme and 67.67 ± 2.10 μg/mL for the acetylcholinesterase inhibition. L. Lucidum berries may be an interesting source of compounds for use in the development of the therapeutic armamentarium for diseases where enzymatic disruption is believed to play a role. Full article
(This article belongs to the Special Issue Nutraceuticals: Role in Health and Disease)
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Review

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16 pages, 711 KiB  
Review
Kaempferol: A Key Emphasis to Its Anticancer Potential
by Muhammad Imran, Bahare Salehi, Javad Sharifi-Rad, Tanweer Aslam Gondal, Farhan Saeed, Ali Imran, Muhammad Shahbaz, Patrick Valere Tsouh Fokou, Muhammad Umair Arshad, Haroon Khan, Susana G. Guerreiro, Natália Martins and Leticia M. Estevinho
Molecules 2019, 24(12), 2277; https://doi.org/10.3390/molecules24122277 - 19 Jun 2019
Cited by 520 | Viewed by 23818
Abstract
A marked decrease in human cancers, including breast cancer, bone cancer, and cervical cancer, has been linked to the consumption of vegetable and fruit, and the corresponding chemoprotective effect has been associated with the presence of several active molecules, such as kaempferol. Kaempferol [...] Read more.
A marked decrease in human cancers, including breast cancer, bone cancer, and cervical cancer, has been linked to the consumption of vegetable and fruit, and the corresponding chemoprotective effect has been associated with the presence of several active molecules, such as kaempferol. Kaempferol is a major flavonoid aglycone found in many natural products, such as beans, bee pollen, broccoli, cabbage, capers, cauliflower, chia seeds, chives, cumin, moringa leaves, endive, fennel, and garlic. Kaempferol displays several pharmacological properties, among them antimicrobial, anti-inflammatory, antioxidant, antitumor, cardioprotective, neuroprotective, and antidiabetic activities, and is being applied in cancer chemotherapy. Specifically, kaempferol-rich food has been linked to a decrease in the risk of developing some types of cancers, including skin, liver, and colon. The mechanisms of action include apoptosis, cell cycle arrest at the G2/M phase, downregulation of epithelial-mesenchymal transition (EMT)-related markers, and phosphoinositide 3-kinase/protein kinase B signaling pathways. In this sense, this article reviews data from experimental studies that investigated the links between kaempferol and kaempferol-rich food intake and cancer prevention. Even though growing evidence supports the use of kaempferol for cancer prevention, further preclinical and clinical investigations using kaempferol or kaempferol-rich foods are of pivotal importance before any public health recommendation or formulation using kaempferol. Full article
(This article belongs to the Special Issue Nutraceuticals: Role in Health and Disease)
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