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The pathogenesis of non-communicable diseases (NCDs) worldwide is closely linked to the global nutrition transition. Functional foods play a crucial role in the prevention and control of NCDs, making them an active area of research. Fermentation, which involves the biotransformation of food, enhances its digestibility and nutritional properties by releasing bioactive molecules. The increased bioactivity during fermentation can be attributed to the liberation of compounds trapped in the food matrix, the generation of metabolites, or the metabolic products of the microorganisms involved. Additionally, fermented foods can serve as a vehicle to deliver live beneficial microbes to the gastrointestinal tract, promoting gut homeostasis. While most studies demonstrate an increase in bioactivity during fermentation, some investigations yield contradictory results, likely due to the complexity of the food matrix, microbial strains utilized, and environmental conditions during the fermentation process. Further research is needed to address conflicting findings, and epidemiological studies are recommended to examine the impact of fermented vegetables on human health. This review discusses changes in antioxidant, antidiabetic, antihyperlipidemic, anticancer, and antihypertensive activities of fermented vegetables, both in vitro and in vivo using animal models. Moreover, the drawbacks associated with vegetable fermentation, their management, and the future prospects of vegetable fermentation are also discussed. [ABSTRACT FROM AUTHOR]

In recent years, the emergence of drug resistance and sensitivity in leading diseases has heightened global interest in natural nutraceuticals as primary health supplements. However, comprehensive scientific scrutiny is essential before marketing these as supplements. In this study, we assessed the nutritional composition, antioxidant activities, and trace metal accumulation in eleven selected Sri Lankan coastal seaweed species. Gracilaria corticata had the highest (p < 0.05) ash and crude fiber content among the species. Protein content ranged from 4.87% to 23.67% (DW), with Ulva rigida displaying the highest (p < 0.05). Crude fat content ranged from 0.09% to 4.13% (DW), with Cladophora herpestica having the highest (p < 0.05) crude fat content. Sargassam cinereum, Turbinaria ornata and Sargassum crassifolium had the highest (p < 0.05) TPC content (51.32 ± 0.61–28.90 ± 2.68 mg/GAE g) and the highest (p < 0.05) radical scavenging antioxidant activity compared to other seaweeds. The study findings indicate that most of the studied metals in seaweeds exceeded the WHO-recommended levels. Aluminum was the highest (p < 0.05) accumulated metal in seaweeds compared to other metals. Toxic heavy metals, such as arsenic, cadmium and chromium, levels in all of the studied seaweeds surpassed the WHO limits. While seaweeds displayed acceptable nutritional and antioxidant properties, heavy metal presence poses a potential health risk to consumers. Products using seaweeds with accumulated heavy metals may have lower nutritional quality. Thus, this study underscores the need for comprehensive scientific investigation before developing high-quality natural food products or supplements from seaweeds. [ABSTRACT FROM AUTHOR]

Background: Early childhood caries (ECC) is a serious public health issue affecting children around the world. Severe symptoms and complications commonly found with ECC are adverse effects on health and growth retardation triggered by sensitivity, pain, and abscesses associated with decayed teeth, premature tooth loss, and insufficient food intake due to difficulty in chewing and keeping food in the mouth. Objective: This article aims to provide an overview of the most recent and current evidence on the association between ECC and nutritional status with an aim to stimulate further research and to identify the impact of nutritional status on ECC and vice versa. Methods: PubMed, Web of Science, and Google Scholar databases were used to search the studies conducted between 2016 and 2022. The included studies were searched using some keyword combinations and saved in Mendeley Desktop for review and referencing. All books, policy briefs, thesis/dissertations, and non-peer-reviewed articles were excluded, and 47 studies were selected for this narrative review. Results: Many studies have identified long-term, frequent, and nocturnal bottle-feeding and breastfeeding as well as frequent consumption of sugary food and beverages as high-risk factors for ECC. Adverse nutritional status assessed by anthropometric measures, vitamin D status, and iron-deficiency anemia have been studied as risk factors for ECC. Conclusions: Most of the prevailing studies are either case-control or cross-sectional studies, which are unable to provide strong evidence to prove the direction of causality. Thus, further prospective studies are needed to clarify the association between ECC and the nutritional status of children. Graphical Abstract This is a visual representation of the abstract. [ABSTRACT FROM AUTHOR]

Background: Carbohydrate is the primary source of energy in the human diet and plays an important role in a healthy diet. In this study, 15 different carbohydrate sources (white raw rice, red raw rice, white basmati rice, red basmati rice, wheat, atta flour, soy, black gram, corn, finger millet, water lily seeds, kithul, chickpea, oats, and palmyra sprouts) in Sri Lanka were investigated for their physicochemical and functional properties. Results: The shape of the extracted starch granules varied according to the source, and the amylose content ranged from 17.22% to 36.12%. Kithul and black gram showed the highest water swelling capacity and water absorption index, respectively. Flour of white raw rice and finger millet showed significantly higher (p < 0.05) freeze–thaw stability than other sources. Flour of Soy, black gram, and chickpea showed significantly higher (p < 0.05) dietary fiber content and potassium content than other samples. Water lily seeds showed remarkable in vitro prebiotic activity from the studied carbohydrate sources. Conclusion: The study indicates the potential utilization of raw white rice, palmyra, and finger millet starch in the food processing industry as alternatives to conventional starch sources. Furthermore, the flour from water lily seeds, white basmati rice, soy, and black gram has the potential for use in functional food preparation, offering a wide range of health benefits. [ABSTRACT FROM AUTHOR]

Coconut oil is an integral part of Sri Lankan and many South Asian diets. Initially, coconut oil was classified along with saturated fatty acid food items and criticized for its negative impact on health. However, research studies have shown that coconut oil is a rich source of medium‐chain fatty acids. Thus, this has opened new prospects for its use in many fields. Beyond its usage in cooking, coconut oil has attracted attention due to its hypocholesterolemic, anticancer, antihepatosteatotic, antidiabetic, antioxidant, anti‐inflammatory, antimicrobial and skin moisturizing properties. Despite all the health benefits, consumption of coconut oil is still underrated due to a lack of supportive scientific evidence. Even though studies done in Asian countries claim a favorable impact on cardiac health and serum lipid profile, the limitations in the number of studies conducted among Western countries impede the endorsement of the real value of coconut oil. Hence, long‐term extensive studies with proper methodologies are suggested to clear all the controversies and misconceptions of coconut oil consumption. This review discusses the composition and functional properties of coconut oils extracted using various processing methods. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The demand for vegetable protein substitutes for animal protein is growing. Soy milk, the water extract of soaked and ground soybeans is a popular alternative for bovine milk. Soy milk was tested with several non‐animal derived stabilizers to produce fermented soy‐gels and found agar‐agar provides promising organoleptic properties in fermented soy‐gels. The sensory analysis proved that Bifidobacteria (BB) used together with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus as starter culture bacteria (SCB) gives better (p <.05) sensory properties. Physicochemical properties were evaluated for gels fermented with SCB and BB. Results indicated, upon storage at 4°C, pH reduced (p <.05) and viscosity increased (p <.05). Both titratable acidity and syneresis were initially decreased and increased after the 10th day of storage. After 7 days, the viability of BB in fermented soy‐gel was higher (p <.05) than in a regular bovine milk set‐gel, proving the feasibility of using as a promising probiotic carrier vegan food. Practical applications: Contemporary increase in demand for non‐dairy products (fermented‐gels) proved to be capable of substituting to soy milk, not only because of technological feasibility but also due to its health benefits and environmental aspects. We proposed fermented soy‐gels made by incorporating agar‐agar as the stabilizer is superior as a probiotic carrier food, compared to cow milk set‐gels. This produces an acceptable fermented soy‐gel with optimal organoleptic properties. Fermented soy‐gels are likely to play a crucial role as a vegan food in the future, with huge potentials of developing as a value‐added product. [ABSTRACT FROM AUTHOR]

α‐Amylase is an endoenzyme that catalyses the hydrolysis of internal α‐l,4 glycosidic linkages in polysaccharides to produce maltose, maltotriose, and α‐limit dextrins. It is widely used in the laboratorial and industrial workflow for several applications. There are several methods utilizing different techniques and substrates to assess α‐amylase activity, among which the spectroscopic methods have found widespread applicability due to their ease of use and cost‐effectiveness. Depending upon the reaction principle, these assays are classified into four groups: reducing sugar, enzymatic, chromogenic, and amyloclastic methods. Despite the presence of numerous methods, there is no general reliable method to assess α‐amylase activity. Each method is shown to have its own merits and demerits. Many improvements have been made to make the available methods more accurate, reliable, and easy. This communication briefly discusses the basic reaction mechanisms and critically reviews the advantages and shortcomings associated with each method. Further recommendations are made for future development. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Cowpea (Vigna unguiculata) is a legume consumed as a high‐quality plant protein source in many parts of the world. High protein and carbohydrate contents with a relatively low fat content and a complementary amino acid pattern to that of cereal grains make cowpea an important nutritional food in the human diet. Cowpea has gained more attention recently from consumers and researchers worldwide as a result of its exerted health beneficial properties, including anti‐diabetic, anti‐cancer, anti‐hyperlipidemic, anti‐inflammatory and anti‐hypertensive properties. Among the mechanisms that have been proposed in the prevention of chronic diseases, the most proven are attributed to the presence of compounds such as soluble and insoluble dietary fiber, phytochemicals, and proteins and peptides in cowpea. However, studies on the anti‐cancer and anti‐inflammatory properties of cowpea have produced conflicting results. Some studies support a protective effect of cowpea on the progression of cancer and inflammation, whereas others did not reveal any. Because there are only a few studies addressing health‐related effects of cowpea consumption, further studies in this area are suggested. In addition, despite the reported favorable effects of cowpea on diabetes, hyperlipidemia and hypertension, a long‐term epidemiological study investigating the association between cowpea consumption and diabetes, cardiovascular disease and cancer is also recommended. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Abstract: This study was carried out to investigate the effect of processed (boiled and sprouted) cowpea‐incorporated experimental diets on serum cholesterol and serum antioxidant capacity in high‐fat diet (HFD)‐fed Wistar rats. Seven weeks old male Wistar rats were fed 20% fat as a control (CD), for comparison with 20% fat‐enriched diets containing 20% whole raw cowpea diets (Bombay Raw Diet; BRD and MI35 Raw Diet; MRD), boiled cowpea diets (Bombay Boiled Diet; BBD and MI35 Boiled Diet; MBD) and sprouted cowpea diet (Bombay Sprouted Diet; BSD) for 6 weeks. The increase in serum total cholesterol as a result of high‐fat diet was significantly countered by boiled and raw cowpea‐incorporated diet‐fed rats. Increased serum non‐HDL‐C level caused by HFD was significantly (p < 0.05) countered by raw, boiled, and sprouted cowpeas, while HDL–C was increased by raw MI and boiled Bombay incorporated diets. Boiling has improved the hypocholesterolemic ability of Bombay cowpea and BBD has significantly (p < 0.05) modulated serum HDL‐C level and liver weight in rats. These findings were supported significantly high soluble fiber content in processed cowpea powder than that in raw cowpea powder. The decrease in serum antioxidant activity as a result of HFD was significantly countered by BRD. Processing has reduced the antioxidant activity in cowpeas and serum antioxidant activity in rats. Cecal lactobacilli population was significantly high in all cowpea diet‐fed groups compared to control. Modulated serum cholesterol level in cowpea diet‐fed rats was accompanied by dietary fiber composition, antioxidant activity in cowpeas and fecal weight, cecal weight and cecal lactobacilli population in rats compared to control. Both processed and raw cowpea‐incorporated diets have modulated HFD‐induced hypercholesterolemia by modulating serum antioxidative capacity, cholesterol metabolism, and cecal fermentation. [ABSTRACT FROM AUTHOR]

Abstract: This study was carried out to investigate the hypolipidemic and hypoglycemic potential of raw, boiled, and sprouted mung beans in rats. Oven dried mung bean powders; raw, sprouted, and boiled were included at 30% level in the diet of seven weeks old male Wistar rats maintained for 5 weeks on high (0.5%) cholesterol diet in comparison with control diet. Low serum glucose and triglyceride concentrations (p < .05) in raw and processed mung bean diets fed rats were supported by low serum insulin level in both raw mung bean diet and boiled mung bean diet fed rats. Hypoglycemic effect in sprouted mung bean fed rats was supported by higher α‐amylase inhibitory activity and α‐glucosidase inhibitory activity of sprouted mung beans. Increase in serum non‐HDL cholesterol concentration and decrease in HDL cholesterol concentration caused by high cholesterol diet were modulated (p < .05) by both boiled and sprouted mung bean diets. Practical applications: Mung bean is a green legume rich in protein, fiber, antioxidants, and phytonutrients. Hypocholesterolemic and hypoglycemic potential of raw mung beans have been shown previously. It is well known that cooking and processing modulate nutritional and biochemical parameters of foods. However, very limited information is available on the effect of processing on functional properties of legumes. Results of this study showed that boiling and sprouting improved the soluble fiber content and hypocholesterolemic potential of mung beans. Thus, the processed mung beans may be more suitable for developing food supplements for patients with hypercholesterolemia. [ABSTRACT FROM AUTHOR]

Potatoes have shown promising health-promoting properties in human cell culture, experimental animal and human clinical studies, including antioxidant, hypocholesterolemic, anti-inflammatory, antiobesity, anticancer and antidiabetic effects. Compounds present such as phenolics, fiber, starch and proteins as well as compounds considered antinutritional such as glycoalkaloids, lectins and proteinase inhibitors are believed to contribute to the health benefits of potatoes. However, epidemiological studies exploring the role of potatoes in human health have been inconclusive. Some studies support a protective effect of potato consumption in weight management and diabetes, while other studies demonstrate no effect and a few suggest a negative effect. As there are many biological activities attributed to the compounds present in potato, some of which could be beneficial or detrimental depending on specific circumstances, a long-term study investigating the association between potato consumption and diabetes, obesity, cardiovascular disease and cancer while controlling for fat intake is needed. © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Hypocholesterolaemic and hypoglycaemic effect of banana blossom were studied in high-cholesterol fed rats. Experimental groups were fed for 4 weeks, with casein as the basal diet (CN), in comparison with two diets containing 0.5% cholesterol (CD) and 0.5% cholesterol + 21% banana blossom powder (CDB). Serum total cholesterol, non-HDL-cholesterol level, and serum glucose concentrations were lower in CDB fed group compared with CD fed group. Lower serum cholesterol and glucose level (P < 0.05) in CDB fed group were followed by higher faecal weight, caecal weight, caecal Lactobacilli, and Bifidobacteria population in CDB fed group compared to CD diet fed group. Lower serum AST level in banana blossom fed rats showed the reduction in oxidative stress induced by high cholesterol diet. Based on these data, it could be speculated that banana blossom incorporated experimental diets may modulate the hypocholesterolaemic and hypoglycaemic responses in Wistar rats. [ABSTRACT FROM AUTHOR]

The present investigation was carried out to determine the nutritional and functional properties of T. cucumerina. Water extracts of freeze dried flowers, fruits, and leaves of T. cucumerinawere evaluated for their total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, α-amylase inhibitory activity, and fiber and mineral contents. Antioxidant activity, TPC, and TFC were significantly higher (P ≤ = 0.05) in leaves than in flowers and fruits. A significant linear correlation was observed between the TPC, TFC, and antioxidant activities of plant extracts. Although, leaves and flower samples showed a significantly higher (P ≤ = 0.05) amylase inhibitory activity than the fruit samples, the overall amylase inhibition was low in all three parts of T. cucumerina. Soluble and insoluble dietary fiber contents were significantly higher (P ≤ = 0.05) in fruits than in flowers and leaves. Ca and K contents were significantly higher (P ≤ = 0.05) in leaf followed by fruit and flower andMg, Fe, and Zn contents were significantly higher (P ≤ = 0.05) in leaves followed by flowers and fruits. In conclusion, T. cucumerina can be considered as a nourishing food commodity which possesses high nutritional and functional benefits for human health. [ABSTRACT FROM AUTHOR]

Drumstick ( Moringa oleifera ) leaves were evaluated for antioxidative capacity and antimicrobial activity when incorporated in chicken sausages. Different concentrations (0.25%, 0.5%, 0.75% and 1%) of M. oleifera leaves (MOL) incorporated sausages and two controls without MOL (one with added artificial antioxidant and other without any antioxidant) were prepared. TBARS value, pH, microbial analysis, sensory panel scores and instrumental color were assessed. Sausages with 0.5%, 0.75% and 1% MOL showed significantly lower (p < 0.05) TBARS value compared to 0.25% MOL and the two control samples. Sausages with 0.5%, 0.75% and 1% MOL showed significantly (p < 0.05) low pH values from the 2nd week to the 5th week of storage and significantly (p < 0.05) low Total Plate Count throughout the storage period, compared to 0.25% MOL and the two control samples. The sensory panel did not detect any difference in any sensory attribute in chicken sausages with 0.25% and 0.5% MOL compared to the controls. The study identifies the significant antioxidant and antimicrobial potential of Drumstick leaves in chicken sausages. [ABSTRACT FROM AUTHOR]

This study was carried out to investigate the hypocholesterolemic and hypoglycemic effect of four cowpea cultivars. Wistar rats were grouped and fed a high fat diet with 20% Bombay (BO), 20% MI 35 (MI), 20% Waruni (WA), 20% Dawala (DA) in comparison with 20% casein (HFD). Serum total cholesterol, non-HDL cholesterol, triacylglyceride and glucose concentrations and serum antioxidant activity were analysed. Serum lipids, glucose concentrations and serum antioxidant activity in WA fed rats were significantly lower ( P < 0.05) than HFD. Therefore, raw Waruni cowpea produced significant hypolipidemic and hypoglycemic effects in Wistar rats. [ABSTRACT FROM AUTHOR]

Abstract: The effect of porcine artery elastin on serum cholesterol level was investigated in rats fed a cholesterol-free diet. Rats were fed for 4weeks, with a diet (ED) containing 15% casein and 5% of porcine artery elastin in comparison with a diet (CD) containing 20% casein. The total serum and non-HDL-cholesterol concentrations were lower (P <0.001) in ED-fed group than the CD-fed group at the end of the experiment. Caecal propionate concentration and Bifidobacterium and Lactobacillus population were higher (P <0.05) in ED-fed group than the CD-fed group. The results of this study suggest that porcine artery elastin could be considered as a functional dietary protein with hypocholesterolaemic ability. Favourable amino acid composition and lysine derived cross links may at least be partially responsible for the hypocholesterolaemic ability of ED. Moreover, the higher caecal propionic acid concentration in the ED-fed group may have suppressed the cholesterol synthesis in the liver, and reduced the serum cholesterol level. [Copyright &y& Elsevier]

The article presents a study that tests the effects of white wheat bread containing 10% sugar beet fiber (BBP) on rats' serum cholesterols and hepatic messenger ribonucleic acids (mRNAs). It notes that total cholesterol (TC) and high density lipoproteins (HDL)-cholesterol concentrations were determined. Results show that there were no significant variations in rats that fed on white bread powder without sugar beet fiber (BP) and BBP. It also cites changes in the rats' serum lipid levels.

The article discusses a study which investigated the physiological importance of potato peptides in rats fed on cholesterol-free diet. The diet contained 20% potato peptides was compared with two diets containing either 20% casein or 20% soy peptides. The study found high concentration of potato peptides and soy peptides on the fecal excretion of neutral and acidic sterols. The observed changes in the serum cholesterol levels in rats are associated with different mechanisms.

The present study evaluated the antioxidant effect of green and black tea (Camellia sinensis L.) extracts in uncured pork sausages. The total polyphenol content in the green tea extract (GTE) was significantly higher (p < 0.05) than the black tea extract (BTE). DPPH assay showed significantly higher (p < 0.05) antioxidant activity in GTE compared to BTE. However, TBARS values of uncured pork sausages significantly reduced (p < 0.05) for all levels of concentrations of BTE (0.05%, 0.10%, 020%, and 0.30%) and GTE (0.05%, 0.10, 0.20%, and 0.30%) during the 5 days storage period. The reduction of TBARS values for the BTE 0.05% treated sausage sample was not, however, significantly different (p > 0.05) to the BHT 0.10% treated sausage sample on fifth day of the storage period. The sensory evaluation of pork sausages incorporated with a BTE of 0.05% and 0.30%, GTE of 0.05% and the control were not significantly differences (p < 0.05) in color, odor, texture, juiciness, taste, or overall acceptability. Practical applications: In the present study, we evaluated the antioxidant effect of green and black tea (Camellia sinensisL.) extracts in uncured pork sausages. Adding of black tea extract 0.05%, 0.30%, and green tea extract 0.05% can reduce the TBARS value in uncured pork sausages without altering color, odor, texture, juiciness, or overall acceptability. Therefore, 0.05%, 0.30% black tea extract and 0.05% green tea extracts can be considered as potential antioxidants in uncured pork sausages. [ABSTRACT FROM AUTHOR]

Abstract: The efficiency of using lactic acid (LA) as a surface decontaminator for carcasses contaminated with spinal chord (SC) tissues was evaluated. Four representative places with surface area of 5×5cm, were marked on the inner side of the porcine carcasses. 0.200μl of 0.5% SC solution was applied to each marked area and separately washed in a specially designed spraying cabinet, which comprises 15 nozzles adjusted to spray 1% LA or tap water with a scatter pressure of 0.49MPa. Samples were collected after washing for 15, 30, 60 and 90s and analyzed by Ridascreen kit ELISA test. 1% LA reduces the SC materials to pre-contaminated levels while having negligible effect on the color of carcasses. Furthermore washing with LA insignificantly reduced the total microbial counts. Using very low concentration of LA (1%) in production lines of slaughter houses may help to decontaminate the carcasses to some extent without having adverse impact on quality attributes. [Copyright &y& Elsevier]

• Sesbania grandiflora is an edible medicinal plant widely distributed in Asia, it exhibited diverse biological effects. • One of its folk uses is to treat or alleviate type 2 diabetes mellitus. • LC-HRMS proved that its leaves and twigs are rich in flavonoids and terpenes. • Vomifoliol, loliolide, quercetin, and kaempferol are potent inhibitors of metabolic enzymes involved in type 2 diabetes. Sesbania grandiflora L. Poir is an edible medicinal plant widely distributed in Asian countries. One of its folk medicinal uses is the alleviation or treatment of Type 2 Diabetes mellitus (T2DM). A number of animal studies confirmed its use in treating T2DM; however, none of them explored the chemistry or the possible mechanism. This study aims to unveil the chemical profile of S. grandiflora through LC-HRMS dereplication analysis, followed by isolation, identification and quantification of the major secondary metabolites with potential α-amylase and α glucosidase inhibitory effect as the potential anti-diabetic mechanism. LC-HRMS chemical profiling of its leaves and twigs identified 32 metabolites. Bio-guided fractionation and HPLC purification led to the isolation of 14 major metabolites that were screened for their α-amylase and α-glucosidase inhibitory activities. For the first time, two terpenoids; vomifoliol (11) and loliolide (14) showed inhibitory effect against α-glucosidase with IC 50 values of 64.5 and 388.48 µM, respectively. Quercetin (10) exhibited the highest α-glucosidase inhibition with IC 50 value of 17.45 µM. Further, predicated molecular modelling studies demonstrated strong binding interactions between active compounds and enzyme-substrate binding pockets supporting the observed enzyme inhibitory activity. Interestingly, the quantitative analysis of the most potent inhibitors indicated their existence at a high percentage within S. grandiflora extract. Our findings suggested S. grandiflora is a useful dietary supplement to control postprandial blood glucose. [ABSTRACT FROM AUTHOR]