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Functional Foods (Phytochemicals) and Dietary Supplements in Prevention of Chronic...
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Functional Foods (Phytochemicals) and Dietary Supplements in Prevention of Chronic Disorders/Conditions

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 (30 November 2024) | Viewed by 10575

Special Issue Editors

Dr. Guillermo Petzold

E-Mail Website
Guest Editor
Department of Food Engineering, Universidad del Bío-Bío, Chillan 3780000, Chile
Interests: food quality; microstructure; food chemistry; food safety; bioactive compounds; emerging technologies; freeze concentration
Special Issues, Collections and Topics in MDPI journals
Dr. Abishek Santhakumar

E-Mail Website
Guest Editor
School of Dentistry and Medical Sciences, Charles Sturt University, Locked Bag 588, Wagga, NSW 2678, Australia
Interests: dietary antioxidants; functional foods; meatbolic diseases; oxidative stress; food chemistry
Special Issues, Collections and Topics in MDPI journals
Dr. Nidhish Francis

E-Mail Website
Guest Editor
School of Agricultural, Environmental and Veterinary Sciences, Faculty of Science and Health, Charles Sturt University, Wagga, Australia
Interests: functional foods; metabolic disease; polyphenols; clinical nutrition

Special Issue Information

Dear Colleagues,

Phytochemicals are plant-based bioactive compounds that are abundant in fruits, vegetables, grains, and other plant foods. They have been demonstrated to play an important role in targeting mechanistic pathways of chronic diseases such as type 2 diabetes, cardiovascular diseases and cancer. Foods containing these bioactive phytochemicals offer health benefits in addition to their usual nutritive advantage. This Special Issue is open to submissions that investigate the impact of such functional foods in targeting chronic disease conditions using in vitro, ex vivo and in vivo biological models. Literature reviews, including systematic quantitative reviews, are also welcomed.

Prof. Dr. Guillermo Petzold 
Dr. Abishek Santhakumar
Dr. Nidhish Francis
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

  • phytochemicals
  • polyphenols
  • chronic disease
  • dietary supplementation

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Published Papers (4 papers)

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Research

19 pages, 4519 KiB  
Article
Protective Effects of Nettle Tea on SKOV-3 Ovarian Cancer Cells Through ROS Production, Apoptosis Induction, and Motility Inhibition Without Altering Autophagy
by Maria Abi Akl, Roy Hajj, Georgio Jamati, Louna Karam, José-Noel Ibrahim, Philippe H. Kobeissy, Maria Younes and Sandra Rizk
Foods 2024, 13(20), 3336; https://doi.org/10.3390/foods13203336 - 21 Oct 2024
Viewed by 1995
Abstract
Urtica dioica L. (UD), also known as the stinging nettle, has long been used in traditional medicine for its wide range of health benefits. The current study focuses on the effect of nettle tea on the growth and proliferation of one of the [...] Read more.
Urtica dioica L. (UD), also known as the stinging nettle, has long been used in traditional medicine for its wide range of health benefits. The current study focuses on the effect of nettle tea on the growth and proliferation of one of the most aggressive ovarian adenocarcinoma cell line, SKOV-3 cells. To examine this, cytotoxicity, cell cycle analysis, and ROS assays were performed, along with Annexin V/PI dual staining, cell death ELISA, Western blot analysis, and motility assays. The results showed that a UD aqueous extract (UDAE) can inhibit the growth and proliferation of SKOV-3 cells in a dose- and time-dependent manner by promoting cellular fragmentation. This was accompanied by an increase in two apoptotic hallmarks, the flipping of phosphatidylserine to the outer membrane leaflet and DNA fragmentation as revealed by cell death ELISA. This aqueous extract showed a pro-oxidant activity while also activating the extrinsic caspase-dependent apoptotic pathway with no alteration in autophagy markers. Furthermore, the extract showed promising inhibitory effect on the migratory capacities of aggressive ovarian cancer cells, in vitro. Full article
(This article belongs to the Special Issue Functional Foods (Phytochemicals) and Dietary Supplements in Prevention of Chronic Disorders/Conditions)
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19 pages, 29358 KiB  
Article
Anticancer Potential of Valencia Peanut (Arachis hypogaea L.) Skin Extract against Cervical Cancer Cells In Vitro and in Nude Mouse Xenograft Models
by Jarckrit Jeeunngoi, Gulsiri Senawong, Sanun Jogloy, Jeerati Prompipak, Arunta Samankul, Suppawit Utaiwat, Khanutsanan Woranam, Banchob Sripa and Thanaset Senawong
Foods 2024, 13(15), 2354; https://doi.org/10.3390/foods13152354 - 26 Jul 2024
Cited by 1 | Viewed by 1410
Abstract
This study investigated the impact of Valencia KK4-type peanut skin ethanolic extract (KK4-PSE) combined with cisplatin or 5-fluorouracil (5-FU) on HeLa cells in vitro and in xenograft models. At exposure times of 24, 48 and 72 h, KK4-PSE inhibited the growth of HeLa [...] Read more.
This study investigated the impact of Valencia KK4-type peanut skin ethanolic extract (KK4-PSE) combined with cisplatin or 5-fluorouracil (5-FU) on HeLa cells in vitro and in xenograft models. At exposure times of 24, 48 and 72 h, KK4-PSE inhibited the growth of HeLa cells with a half maximal inhibitory concentration (IC50) of 79.43 ± 0.54, 55.55 ± 1.57 and 41.32 ± 0.74 µg/mL, respectively. Drug interactions evaluated by the Chou–Talalay method demonstrated that KK4-PSE enhanced antiproliferative activity of 5-FU against HeLa cells with combination index (CI) values of 0.49 (48 h) and 0.60 (72 h), indicating a synergistic effect, while KK4-PSE combined with cisplatin exhibited an additive effect (CI = 1.02) at 72 h, and an antagonistic effect at 24 and 48 h exposures (CI = 1.12 and 1.18, respectively). In nude mouse xenograft models, the combination of 5-FU and KK4-PSE markedly reduced HeLa tumor weights compared with the control and single agent treatments groups. The combination of KK4-PSE and 5-FU achieved greater tumor growth inhibition than that of the KK4-PSE–cisplatin combination. KK4-PSE mitigated hepatotoxicity induced by both cisplatin and 5-FU in nude mice. The spleen hyaloserositis was significantly reduced in the combination treatment of 5-FU and KK4-PSE. These results suggest that KK4-PSE has the potential to limit cervical cancer cell proliferation while reducing the toxicity of cisplatin and 5-FU. Full article
(This article belongs to the Special Issue Functional Foods (Phytochemicals) and Dietary Supplements in Prevention of Chronic Disorders/Conditions)
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16 pages, 2935 KiB  
Article
Bioaccessibility and Antioxidant Activity of Polyphenols from Pigmented Barley and Wheat
by Borkwei Ed Nignpense, Sajid Latif, Nidhish Francis, Christopher Blanchard and Abishek Bommannan Santhakumar
Foods 2022, 11(22), 3697; https://doi.org/10.3390/foods11223697 - 18 Nov 2022
Cited by 19 | Viewed by 2919
Abstract
Polyphenols in pigmented cereals are believed to enhance health outcomes through their antioxidant properties. This study aimed to characterise polyphenols from Hordeum vulgare (purple barley), Triticum turgidum (purple wheat) and Triticum aestivum (blue wheat) in order to evaluate their bioaccessibility and antioxidant activity. [...] Read more.
Polyphenols in pigmented cereals are believed to enhance health outcomes through their antioxidant properties. This study aimed to characterise polyphenols from Hordeum vulgare (purple barley), Triticum turgidum (purple wheat) and Triticum aestivum (blue wheat) in order to evaluate their bioaccessibility and antioxidant activity. An ultra-high performance liquid chromatography mass spectrometry coupled with an online 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) system was used to identify the polyphenols and quantify their relative antioxidant levels. Simulated gastrointestinal digestion of the cereals allowed for the assessment of polyphenol bioaccessibility using benchtop assays. Between cereals, the bioaccessible phenolic content was similar following digestion, but the antioxidant activity was significantly different (purple barley > purple wheat > blue wheat; p < 0.01). Among the polyphenols identified, flavan-3-ols and anthocyanins were the least bioaccessible whereas flavones were the most bioaccessible after digestion. This study demonstrated that these pigmented cereal varieties are sources of bioaccessible polyphenols with antioxidant activity. These findings may aid in utilising these pigmented grains for the future design and development of novel functional food products with enhanced health properties. Full article
(This article belongs to the Special Issue Functional Foods (Phytochemicals) and Dietary Supplements in Prevention of Chronic Disorders/Conditions)
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10 pages, 1301 KiB  
Article
Mixture of Tomato and Lemon Extracts Synergistically Prevents PC12 Cell Death from Oxidative Stress and Improves Hippocampal Neurogenesis in Aged Mice
by Ji Yeon Hong, Jae-Jun Ban, Qing-Ling Quan, Ji-Eun Eom, Hee Soon Shin and Jin Ho Chung
Foods 2022, 11(21), 3418; https://doi.org/10.3390/foods11213418 - 28 Oct 2022
Cited by 3 | Viewed by 3114
Abstract
Dietary habits have a great impact on one’s health, especially in cognitive decline. Tomato and lemon contain diverse bioactive compounds and possess various effects, including the enhancement of cognitive function. We observed the protective effect of tomato, lemon extract and the mixture of [...] Read more.
Dietary habits have a great impact on one’s health, especially in cognitive decline. Tomato and lemon contain diverse bioactive compounds and possess various effects, including the enhancement of cognitive function. We observed the protective effect of tomato, lemon extract and the mixture of them on H2O2-induced cytotoxicity of PC12 cells. To measure the in vivo effect in a murine model, each extract was orally administered to forty 1-year-old mice for 6 weeks, and a novel object recognition (NOR) test was performed to observe cognitive function, and hippocampal neurogenesis was observed through a doublecortin (DCX) stain. PC12 cell death by oxidative stress was reduced by pretreating with each extract, and a synergistic reduction was observed in the mixture. Newly generated DCX-positive neurons were synergistically increased in the hippocampus by the mixture. NOR test showed a tendency to significantly improve age-related cognitive dysfunction by consuming the mixture of tomato and lemon. In conclusion, tomato and lemon extracts can reduce cellular oxidative stress and increase NOR, likely due to enhanced neurogenesis, while the mixture of the two showed synergistic anti-oxidative effects and hippocampal neurogenesis. Full article
(This article belongs to the Special Issue Functional Foods (Phytochemicals) and Dietary Supplements in Prevention of Chronic Disorders/Conditions)
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