Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
7.4
4.7
Journals
Foods
Special Issues
Functional Foods and Neutraceuticals for the Prevention of Liver and...
share announcement

Functional Foods and Neutraceuticals for the Prevention of Liver and Cardiovascular Diseases

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 (25 November 2022) | Viewed by 20708

Special Issue Editors

Dr. Rafat A. Siddiqui

E-Mail Website
Guest Editor
Nutrition Science and Food Chemistry Laboratory, Virginia State University, 1 Hayden St, Petersburg, VA 23806, USA
Interests: role of polyphenols and lipids in cancer; inflammation; obesity; cardiovascular diseases; synergistic modulation of chronic diseases by a combination of nutrients and drugs
Special Issues, Collections and Topics in MDPI journals
Dr. Muhammad Y. Sheikh

E-Mail Website
Guest Editor
Founding Chief of the Gastroenterology and Hepatology Program at UCSF Fresno, Advanced Gastroenterology and Hepatology Associates & Fresno Clinical Research Center (FCRC) 7055 N. Maple Ave, Suite 106, Fresno, CA 93720, USA
Interests: steatohepatitis; liver disease

Special Issue Information

Dear Colleagues,

The burden of hepatic and cardiovascular disorders significantly impacts the health and economy sectors in both developed and developing countries. Appropriate diets and lifestyle can play a significant role in preventing and/or treating such disorders. Modern functional foods and nutraceuticals—which have been developed based on hundreds or even thousands of years of experience with traditional medicine—have successfully provided many food and food-derived products with proven health benefits. Over the past few decades, health professionals and cardiovascular patients have witnessed health benefits, cost effectiveness, and high consumer compliance for functional foods and nutraceuticals. This has resulted in an ever-increasing demand for such safe, effective, and inexpensive products.

Therefore, one of the main objectives of this Special Issue of Foods is to provide the scientific community with the latest advances in the development of new functional foods and nutraceuticals to prevent and/or treat hepatic and cardiovascular disorders. The Guest Editors of this Special Issue are inviting experts in this field to submit their work. This includes contributions from investigators in the areas of food science and technology, nutrition and dietetics, medicine, and related disciplines. All published materials in this Special Issue of Foods will go through a rigorous peer review process. Our goal is for this publication to serve as a significant advancement in this field, which shall facilitate improvements in the quality of life not only for liver and cardiovascular researchers but also for the general population, along with measurable reductions in economic burdens associated with hepatic and cardiovascular disorders worldwide.

Dr. Rafat A. Siddiqui
Dr. Muhammad Y. Sheikh
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

  • functional foods
  • nutraceuticals
  • cardiovascular disorders
  • food science and technology
  • nutrition and dietetics
  • disease prevention
  • treatment
  • bioactive compounds
  • lipoprotein metabolism
  • atherosclerosis
  • risk factors

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

Further information on MDPI's Special Issue polices can be found here.

Published Papers (7 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

Jump to: Review

8 pages, 2548 KiB  
Communication
Effects of Chrysoeriol on Adipogenesis and Lipolysis in 3T3-L1 Adipocytes
by Jinhee Song, Hana Lee, Huijin Heo, Junsoo Lee and Younghwa Kim
Foods 2023, 12(1), 172; https://doi.org/10.3390/foods12010172 - 30 Dec 2022
Cited by 4 | Viewed by 2371
Abstract
We examined the effect of chrysoeriol on adipogenesis and lipolysis and elucidated the underlying molecular mechanisms. Chrysoeriol inhibited fat deposition in adipocytes. Treatment with chrysoeriol suppressed the expression of peroxisome proliferator-activated receptor γ, fatty acid synthase, fatty acid-binding protein, CCAAT/enhancer-binding proteins (C/EBP) α, [...] Read more.
We examined the effect of chrysoeriol on adipogenesis and lipolysis and elucidated the underlying molecular mechanisms. Chrysoeriol inhibited fat deposition in adipocytes. Treatment with chrysoeriol suppressed the expression of peroxisome proliferator-activated receptor γ, fatty acid synthase, fatty acid-binding protein, CCAAT/enhancer-binding proteins (C/EBP) α, C/EBPβ, and sterol regulatory element-binding protein-1. In addition, chrysoeriol significantly elevated the activation of 5′-adenosine monophosphate-activated protein kinase. Moreover, chrysoeriol increased free glycerol and fatty acid levels and promoted lipolysis in adipocytes. Overexpression of adipose triglyceride lipase and hormone-sensitive lipase by chrysoeriol led to increased lipolysis in 3T3-L1 adipocytes. Taken together, chrysoeriol showed anti-adipogenic and lipolytic properties in adipocytes. Full article
(This article belongs to the Special Issue Functional Foods and Neutraceuticals for the Prevention of Liver and Cardiovascular Diseases)
►▼ Show Figures

Graphical abstract

12 pages, 4678 KiB  
Article
In Vivo Evaluation of the Cardiometabolic Potential of Grape Pomace: Effect of Applying Instant Controlled Pressure Drop
by Yuridia Martínez-Meza, Jara Pérez-Jiménez, Luis Miguel Salgado-Rodríguez, Ana Karen Castellanos-Jiménez and Rosalía Reynoso-Camacho
Foods 2022, 11(21), 3537; https://doi.org/10.3390/foods11213537 - 7 Nov 2022
Cited by 2 | Viewed by 1573
Abstract
Grape pomace (GP) is a source of polyphenols which may be present as free structures or associated with dietary fiber. Instant controlled pressure drop (DIC) is a technology which can modify the association of polyphenols with food matrixes, but how these modifications affect [...] Read more.
Grape pomace (GP) is a source of polyphenols which may be present as free structures or associated with dietary fiber. Instant controlled pressure drop (DIC) is a technology which can modify the association of polyphenols with food matrixes, but how these modifications affect the health benefits associated with GP remains to be elucidated. In this study, in rats fed a high-fat–fructose diet (HFF), we evaluated the in vivo cardiometabolic effects of the modification of polyphenols in GP caused by DIC at 0.2 MPa for 60 s (DIC1) and 0.4 MPa for 120 s (DIC2). These treatments increased anthocyanin and total flavonoid contents, respectively, while all the supplementations caused significant improvements in insulin resistance and plasma triacylglycerols. Thus, the bioactive compounds present in GP (including a major fraction of non-extractable proanthocyanidins) caused these modifications independently of the specific polyphenol profiles which may have resulted from these DIC treatments. Additionally, only intact GP led to an increase in HDL cholesterol, while only DIC2-treated GP improved hepatic steatosis. In conclusion, GP always improves insulin sensitivity in this animal model of obesity, while the different compositions of GP modified by DIC may be associated with other cardiometabolic parameters. Full article
(This article belongs to the Special Issue Functional Foods and Neutraceuticals for the Prevention of Liver and Cardiovascular Diseases)
►▼ Show Figures

Figure 1

20 pages, 543 KiB  
Article
Olive Pomace Oil versus High Oleic Sunflower Oil and Sunflower Oil: A Comparative Study in Healthy and Cardiovascular Risk Humans
by Susana González-Rámila, Raquel Mateos, Joaquín García-Cordero, Miguel A. Seguido, Laura Bravo-Clemente and Beatriz Sarriá
Foods 2022, 11(15), 2186; https://doi.org/10.3390/foods11152186 - 22 Jul 2022
Cited by 22 | Viewed by 5007
Abstract
Olive pomace oil (OPO) is mainly a source of monounsaturated fat together with a wide variety of bioactive compounds, such as triterpenic acids and dialcohols, squalene, tocopherols, sterols and aliphatic fatty alcohols. To date, two long-term intervention studies have evaluated OPO’s health effects [...] Read more.
Olive pomace oil (OPO) is mainly a source of monounsaturated fat together with a wide variety of bioactive compounds, such as triterpenic acids and dialcohols, squalene, tocopherols, sterols and aliphatic fatty alcohols. To date, two long-term intervention studies have evaluated OPO’s health effects in comparison with high oleic sunflower oil (HOSO, study-1) and sunflower oil (SO, study-2) in healthy and cardiovascular risk subjects. The present study integrates the health effects observed with the three oils. Two randomized, blinded, cross-over controlled clinical trials were carried out in 65 normocholesterolemic and 67 moderately hypercholesterolemic subjects. Each study lasted fourteen weeks, with two four-week intervention phases (OPO versus HOSO or SO), each preceded by a three-week run-in or washout period. Regular OPO consumption reduced total cholesterol (p = 0.017) and LDL cholesterol (p = 0.018) levels as well as waist circumference (p = 0.026), and only within the healthy group did malondialdehyde (p = 0.004) levels decrease after OPO intake versus HOSO. Contrarily, after the SO intervention, apolipoprotein (Apo) B (p < 0.001) and Apo B/Apo A ratio (p < 0.001) increased, and to a lower extent Apo B increased with OPO. There were no differences between the study groups. OPO intake may improve cardiometabolic risk, particularly through reducing cholesterol-related parameters and waist circumference in healthy and hypercholesterolemic subjects. Full article
(This article belongs to the Special Issue Functional Foods and Neutraceuticals for the Prevention of Liver and Cardiovascular Diseases)
►▼ Show Figures

Figure 1

23 pages, 7430 KiB  
Article
Alleviation of Metabolic Disturbance by Substituting Kanjang High in Bacillus for Salt through Modulation of Gut Microbiota in Estrogen-Deficient Rats
by Sunmin Park, Ting Zhang, Yu Yue, Su-Ji Jeong, Myeong-Seon Ryu, Xuangao Wu, Hee-Jong Yang and Do-Yeon Jeong
Foods 2022, 11(13), 1951; https://doi.org/10.3390/foods11131951 - 30 Jun 2022
Cited by 8 | Viewed by 2418
Abstract
A high salt intake may exacerbate menopausal symptoms and substituting for different types of traditionally made kanjang (TMK; soy sauce) may prevent it. This study examined whether substituting salt with lyophilized TMK containing low and high Bacillus and biogenic amines in a high-fat [...] Read more.
A high salt intake may exacerbate menopausal symptoms and substituting for different types of traditionally made kanjang (TMK; soy sauce) may prevent it. This study examined whether substituting salt with lyophilized TMK containing low and high Bacillus and biogenic amines in a high-fat diet might modulate the menopausal symptoms and the energy, glucose, and lipid metabolism in ovariectomized (OVX) rats. They were categorized into salt (Control), TMK with high Bacillus and low biogenic amines (HBLB), TMK with high Bacillus and high biogenic amines (HBHB), TMK with low Bacillus and low biogenic amines (LBLB), and TMK with low Bacillus and high biogenic amines (LBHB). Sham-operated rats consumed the same diet as the Control. HBLB, HBHB, and LBHB prevented increased tail skin temperature compared to the Control. HBHB and HBLB partially inhibited the increased weight gain and abdominal fat mass by reducing the food efficiency without changing the serum 17β-estradiol concentrations. Serum glucose and insulin concentrations and the insulin resistance index by the homeostatic model assessment for insulin resistance showed a positive association for weight gain. HBLB and HBHB decreased the serum malondialdehyde and tumor-necrosis factor-α levels. Hepatic triglyceride storage was lower in all TMK groups than in the Control, while hepatic glycogen accumulation was higher in the HBLB, HBHB, and LBHB groups than in the Control and LBLB groups. Accordingly, the mRNA expression of peroxisome proliferator-activated receptors-γ(PPAR-γ) was higher in the HBLB and HBHB groups compared to the Control, and that of fatty acid synthase was opposite to PPAR-γ expression. However, HBLB and HBHB improved dyslipidemia and insulin resistance compared to the Control, but their improvement did not reach that of the Normal-control. The acetic acid concentrations in the portal vein were lower in the LBLB than in the Control, while the butyric acid contents were higher in the LBHB and HBLB groups than in the Control. HBHB, HBLB, and LBHB elevated Akkermansia and Lactobacillus, and HBLB and LBLB increased Bacteroides and Ruminococcus compared to the Control. Polycyclic aromatic hydrocarbon degradation, bile acid synthesis, and unsaturated fatty acid biosynthesis were significantly higher in the HBLB group than in the Control group. In conclusion, substituting salts to TMK with a high Bacillus content regardless of the bioamine contents partially improved the menopausal symptoms and metabolic disturbance in estrogen-deficient animals. Full article
(This article belongs to the Special Issue Functional Foods and Neutraceuticals for the Prevention of Liver and Cardiovascular Diseases)
►▼ Show Figures

Graphical abstract

14 pages, 972 KiB  
Article
Investigating the Impact of Extruded Dehulled Adlay with Specific In Vitro Digestion Properties on Blood Lipids in Subjects with Mild to Moderate Dyslipidemia
by Chieh Chung, Ting-Yu Chao, Hong-Jhang Chen, Gui-Ru Xie, Wenchang Chiang and Shu-Chen Hsieh
Foods 2022, 11(4), 493; https://doi.org/10.3390/foods11040493 - 9 Feb 2022
Cited by 5 | Viewed by 2273
Abstract
Dyslipidemia, a major risk factor for cardiovascular diseases (CVDs), is modifiable by diet and lifestyle changes. A large population with mild to moderate dyslipidemia is at risk of developing CVDs, and early initiation of preventive measures can avert advancing into severe medical conditions. [...] Read more.
Dyslipidemia, a major risk factor for cardiovascular diseases (CVDs), is modifiable by diet and lifestyle changes. A large population with mild to moderate dyslipidemia is at risk of developing CVDs, and early initiation of preventive measures can avert advancing into severe medical conditions. Studies suggest increasing slowly digestible starch (SDS) in diets can help lower blood lipids. We processed dehulled adlay, a cereal rich in bioactive compounds, such as polyphenols and phytosterols, into an instant meal by extrusion and milling and then assessed its starch composition and in vitro digestibility. The dehulled adlay was found to consist of 32% SDS and resistant starch combined. Then, eligible subjects with dyslipidemia were recruited to explore the adlay’s hypolipidemic potential, safety, and acceptability. Subjects consumed the dehulled adlay as the sole carbohydrate source in their breakfast, without changing other components in the diet or lifestyle, for 12 weeks. After intervention, serum total cholesterol (TC) decreased significantly in subjects with hypercholesterolemia. In addition, both TC and triglyceride levels decreased significantly in those above 50 years old. In conclusion, the extruded dehulled adlay displays potential for favorably modulating blood lipids, and the effect is more pronounced in the middle-aged population. Full article
(This article belongs to the Special Issue Functional Foods and Neutraceuticals for the Prevention of Liver and Cardiovascular Diseases)
►▼ Show Figures

Figure 1

20 pages, 1866 KiB  
Article
Alleviation of Neuronal Cell Death and Memory Deficit with Chungkookjang Made with Bacillus amyloliquefaciens and Bacillus subtilis Potentially through Promoting Gut–Brain Axis in Artery-Occluded Gerbils
by Ting Zhang, Myeong-Seon Ryu, Xuangao Wu, Hee-Jong Yang, Su Ji Jeong, Ji-Won Seo, Do-Yeon Jeong and Sunmin Park
Foods 2021, 10(11), 2697; https://doi.org/10.3390/foods10112697 - 4 Nov 2021
Cited by 12 | Viewed by 2883
Abstract
Short-term fermented soybeans (chungkookjang) with specific Bacillus (B.) spp. have anti-obesity, antidiabetic, and anti-stroke functions. We examined the hypothesis that the long-term consumption of B. amyloliquefaciens SCGB 1 fermented (CKJ1) and B. subtilis SCDB 291 (CKJ291) chungkookjang can alleviate clinical symptoms and hyperglycemia [...] Read more.
Short-term fermented soybeans (chungkookjang) with specific Bacillus (B.) spp. have anti-obesity, antidiabetic, and anti-stroke functions. We examined the hypothesis that the long-term consumption of B. amyloliquefaciens SCGB 1 fermented (CKJ1) and B. subtilis SCDB 291 (CKJ291) chungkookjang can alleviate clinical symptoms and hyperglycemia after ischemic stroke by promoting the gut microbiota–brain axis. We examined this hypothesis in Mongolian male gerbils with stroke symptoms induced by carotid artery occlusion. The artery-occluded gerbils were divided into five groups: no supplementation (Control, Normal-control), 4% cooked soybeans (CSB), CKJ1, or CKJ291 in a high-fat diet for 3 weeks. The carotid arteries of gerbils in the Control, CSB, CKJ1, and CKJ291 groups were occluded for 8 min and they then continued on their assigned diets for an additional 3 weeks. Normal-control gerbils had no artery occlusion. The diets in all groups contained an identical macronutrient composition using starch, casein, soybean oil, and dietary fiber. The CSB, CKJ1, and CKJ291 groups exhibited less neuronal cell death than the Control group, while the CKJ1 group produced the most significant reduction among all groups, as much as 85% of the Normal-control group. CKJ1 and CKJ291 increased the blood flow and removal of blood clots, as determined by Doppler, more than the Control. They also showed more improvement in neurological disorders from ischemic stroke. Their improvement showed a similar tendency as neuronal cell death. CKJ1 treatment improved memory impairment, measured with Y maze and passive avoidance tests, similar to the Normal-control. The gerbils in the Control group had post-stroke hyperglycemia due to decreased insulin sensitivity and β-cell function and mass; the CKJ291, CSB, and CKJ1 treatments protected against glucose disturbance after artery occlusion and were similar to the Normal-control. CKJ1 and CKJ291 also reduced serum tumor necrosis factor-α concentrations and hippocampal interleukin-1β expression levels, compared to the Control. CKJ1 and CKJ291 increased the contents of Lactobacillus, Bacillus, and Akkermansia in the cecum feces, similar to the Normal-control. Picrust2 analysis showed that CKJ1 and CKJ291 increased the propionate and butyrate metabolism and the starch and glucose metabolism but reduced the lipopolysaccharide biosynthesis and fatty acid metabolism compared to the Control. In conclusion, daily CKJ1 and CKJ291 intake prevented neuronal cell death and memory dysfunction from the artery occlusion by increasing blood flow and β-cell survival and reducing post-stroke-hyperglycemia through modulating the gut microbiome composition and metabolites to influence the host metabolism, especially inflammation and insulin resistance, protecting against neuronal cell death and brain dysfunction. CKJ1 had better effects than CKJ291. Full article
(This article belongs to the Special Issue Functional Foods and Neutraceuticals for the Prevention of Liver and Cardiovascular Diseases)
►▼ Show Figures

Graphical abstract

Review

Jump to: Research

13 pages, 872 KiB  
Review
Property of Phytosterols and Development of Its Containing Mayonnaise-Type Dressing
by Ryosuke Matsuoka
Foods 2022, 11(8), 1141; https://doi.org/10.3390/foods11081141 - 14 Apr 2022
Cited by 6 | Viewed by 2771
Abstract
Phytosterols are functional ingredients with known efficacy and safety. Phytosterols are found as free sterols or as their esters with fatty acids. Although phytosterol esters are soluble in oil and have been used in many commercial foods, it has been difficult to similarly [...] Read more.
Phytosterols are functional ingredients with known efficacy and safety. Phytosterols are found as free sterols or as their esters with fatty acids. Although phytosterol esters are soluble in oil and have been used in many commercial foods, it has been difficult to similarly use free phytosterols since they are insoluble in water and practically insoluble in oil. We have developed mayonnaise-type dressing materials using free phytosterols since people who are conscious about cholesterol intake are likely to be conscious about oil. In this review article, we summarized pieces of evidence for the development of phytosterol-containing mayonnaise-type dressing materials. Full article
(This article belongs to the Special Issue Functional Foods and Neutraceuticals for the Prevention of Liver and Cardiovascular Diseases)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-7
Back to TopTop