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53. Coarse cereals modulating chronic low-grade inflammation: review.

Author

Zhang, Yongzhu, Capanoglu, Esra, Jiao, Linshu, Yin, Liqing, Liu, Xianjin, Wang, Ran, Xiao, Jianbo, and Lu, Baiyi

Subjects
BETA-glucans, ANTI-inflammatory agents, INFLAMMATION, PHENOLIC acids, CHRONIC diseases, CEREALS as food, PHYTOSTEROLS
Abstract

Chronic low-grade inflammation (CLGI) is closely associated with various chronic diseases. Researchers have paid attention to the comprehensive application and development of food materials with potential anti-inflammatory activity. Owing to their abundant nutrients and biological activities, coarse cereals have emerged as an important component of human diet. Increasing evidence has revealed their potential protective effects against CLGI in chronic conditions. However, this property has not been systematically discussed and summarized. In the present work, numerous published reports were reviewed to systematically analyze and summarize the protective effects of coarse cereals and their main active ingredients against CLGI. Their current utilization state was investigated. The future prospects, such as the synergistic effects among the active compounds in coarse cereals and the biomarker signatures of CLGI, were also discussed. Coarse cereals show promise as food diet resources for preventing CLGI in diseased individuals. Their active ingredients, including β-glucan, resistant starch, arabinoxylan, phenolic acids, flavonoids, phytosterols and lignans, function against CLGI through multiple possible intracellular signaling pathways and immunomodulatory effects. Therefore, coarse cereals play a crucial role in the food industry due to their health effects on chronic diseases and are worthy of further development for possible application in modulating chronic inflammation. [ABSTRACT FROM AUTHOR]

Published
2023
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55. Single‐Cell Transcriptomics Reveals the Difference of Aortic Atherosclerosis Response to Phytosterols and Oxidation Products of Sterols

Author

Wang, Zhangtie, primary, Wang, Mengmeng, additional, Lu, Yunrui, additional, Ji, Yongli, additional, Simal‐Gandara, Jesus, additional, Xiao, Fan, additional, Liu, Yan, additional, Zhang, Liangxiao, additional, Battino, Maurizio, additional, Li, Peiwu, additional, Xiao, Jianbo, additional, Xie, Yao, additional, and Lu, Baiyi, additional

Published
2023
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67. Spectrophotometric- and LC/MS-Based Lipidomics Analyses Revealed Changes in Lipid Profiles of Pike Eel (Muraenesox cinereus) Treated with Stable Chlorine Dioxides and Vacuum-Packed during Chilled Storage.

Author

Shui, Shanshan, Wu, Yingru, Chen, Xiaonan, Li, Ruixue, Yang, Huicheng, Lu, Baiyi, and Zhang, Bin

Subjects
CHLORINE dioxide, LIPIDOMICS, EELS, MASS spectrometry, LIQUID chromatography, LIPIDS
Abstract

Spectrophotometric- and liquid chromatography/mass spectrometry (LC/MS)-based lipidomics analyses were performed to explore the changes of lipid profiles in pike eel (Muraenesox cinereus) under stable chlorine dioxides (ClO2) and vacuum-packed treatment during chilled storage. The peroxide value (PV) and malondialdehyde (MDA) content in ClO2 treated and vacuum-packaged (VP) samples were significantly reduced compared to simple-packaged (SP) samples during whole chilled storage. The LC/MS-based lipidomics analyses identified 2182 lipid species in the pike eel muscle classified into 39 subclasses, including 712 triglycerides (TGs), 310 phosphatidylcholines (PCs), 153 phosphatidylethanolamines (PEs), and 147 diglycerides (DGs), among others. Further, in comparison with fresh pike eel (FE) muscle, 354 and 164 higher and 420 and 193 lower abundant levels of differentially abundant lipids (DALs) were identified in SP samples and VP samples, respectively. Compared with the VP batch, 396 higher and 404 lower abundant levels of DALs were identified in the SP batch. Among these, PCs, PEs, TGs, and DGs were more easily oxidized/hydrolyzed, which could be used as biomarkers to distinguish FE, SP, and VP samples. This research provides a reference for controlling lipid oxidation in fatty fish. [ABSTRACT FROM AUTHOR]

Published
2023
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78. Antioxidant and anticancer potentials of edible flowers: where do we stand?

Author

Fakhri, Sajad, Tomas, Merve, Capanoglu, Esra, Hussain, Yaseen, Abbaszadeh, Fatemeh, Lu, Baiyi, Hu, Xiaolan, Wu, Jianlin, Zou, Liang, Smeriglio, Antonella, Simal-Gandara, Jesus, Cao, Hui, Xiao, Jianbo, and Khan, Haroon

Abstract

Edible flowers are attracting special therapeutic attention and their administration is on the rise. Edible flowers play pivotal modulatory roles on oxidative stress and related interconnected apoptotic/inflammatory pathways toward the treatment of cancer. In this review, we highlighted the phytochemical content and therapeutic applications of edible flowers, as well as their modulatory potential on the oxidative stress pathways and apoptotic/inflammatory mediators, resulting in anticancer effects. Edible flowers are promising sources of phytochemicals (e.g., phenolic compounds, carotenoids, terpenoids) with several therapeutic effects. They possess anti-inflammatory, anti-diabetic, anti-microbial, anti-depressant, anxiolytic, anti-obesity, cardioprotective, and neuroprotective effects. Edible flowers potentially modulate oxidative stress by targeting erythroid nuclear transcription factor-2/extracellular signal-regulated kinase/mitogen-activated protein kinase (Nrf2/ERK/MAPK), reactive oxygen species (ROS), nitric oxide (NO), malondialdehyde (MDA) and antioxidant response elements (AREs). As the interconnected pathways to oxidative stress, inflammatory mediators, including tumor necrosis factor (TNF)-α, nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB), interleukins (ILs) as well as apoptotic pathways such as Bcl-2-associated X protein (Bax), Bcl-2, caspase and cytochrome C are critical targets of edible flowers in combating cancer. In this regard, edible flowers could play promising anticancer effects by targeting oxidative stress and downstream dysregulated pathways. [ABSTRACT FROM AUTHOR]

Published
2022
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82. Antioxidant and anticancer potentials of edible flowers: where do we stand?

Author

Fakhri, Sajad, primary, Tomas, Merve, additional, Capanoglu, Esra, additional, Hussain, Yaseen, additional, Abbaszadeh, Fatemeh, additional, Lu, Baiyi, additional, Hu, Xiaolan, additional, Wu, Jianlin, additional, Zou, Liang, additional, Smeriglio, Antonella, additional, Simal-Gandara, Jesus, additional, Cao, Hui, additional, Xiao, Jianbo, additional, and Khan, Haroon, additional

Published
2021
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84. Antioxidant and anticancer potentials of edible flowers: where do we stand?

Author

Fakhri, Sajad, Tomas, Merve, Capanoglu, Esra, Hussain, Yaseen, Abbaszadeh, Fatemeh, Lu, Baiyi, and Khan, Haroon

Subjects
signaling pathway, MEDIATED PHOTODYNAMIC THERAPY, EXTRACT INDUCES APOPTOSIS, INDUCED OXIDATIVE STRESS, BREAST-CANCER CELLS, Apoptosis, therapeutic targets, ROSMARINUS-OFFICINALIS L, CELL-CYCLE ARREST, EHRLICHS ASCITES-CARCINOMA, ENDOPLASMIC-RETICULUM STRESS, edible flowers, inflammation, cancer, oxidative stress, RADICAL SCAVENGING ACTIVITY, pharmacology, IN-VITRO ANTIOXIDANT
Abstract

Edible flowers are attracting special therapeutic attention and their administration is on the rise. Edible flowers play pivotal modulatory roles on oxidative stress and related interconnected apoptotic/inflammatory pathways toward the treatment of cancer. In this review, we highlighted the phytochemical content and therapeutic applications of edible flowers, as well as their modulatory potential on the oxidative stress pathways and apoptotic/inflammatory mediators, resulting in anticancer effects. Edible flowers are promising sources of phytochemicals (e.g., phenolic compounds, carotenoids, terpenoids) with several therapeutic effects. They possess anti-inflammatory, anti-diabetic, anti-microbial, anti-depressant, anxiolytic, anti-obesity, cardioprotective, and neuroprotective effects. Edible flowers potentially modulate oxidative stress by targeting erythroid nuclear transcription factor-2/extracellular signal-regulated kinase/mitogen-activated protein kinase (Nrf2/ERK/MAPK), reactive oxygen species (ROS), nitric oxide (NO), malondialdehyde (MDA) and antioxidant response elements (AREs). As the interconnected pathways to oxidative stress, inflammatory mediators, including tumor necrosis factor (TNF)-alpha, nuclear factor kappa-light-chain-enhancer of activated B cells (NF-kappa B), interleukins (ILs) as well as apoptotic pathways such as Bcl-2-associated X protein (Bax), Bcl-2, caspase and cytochrome C are critical targets of edible flowers in combating cancer. In this regard, edible flowers could play promising anticancer effects by targeting oxidative stress and downstream dysregulated pathways.

Published
2021

85. Linking phytosterols and oxyphytosterols from food to brain health: origins, effects, and underlying mechanisms.

Author

Jie, Fan, Yang, Xuan, Wu, Lipeng, Wang, Mengmeng, and Lu, Baiyi

Subjects
PHYTOSTEROLS, CHOLESTEROL content of food, ALZHEIMER'S disease, CENTRAL nervous system, HEALTH literacy, FERTILIZERS, BLOOD-brain barrier
Abstract

Phytosterols and their oxidation products, namely oxyphytosterols, are natural compounds present in plant foods. With increased intake of phytosterol-enriched functional food products, the exposure of both phytosterols and oxyphytosterols is rising. Over the past ten years, researches have been focused on their absorption and metabolism in human body, as well as their biological effects. More importantly, recent studies showed that phytosterols and oxyphytosterols can traverse the blood–brain barrier and accumulate in the brain. As brain health problems resulting from ageing being more serious, attenuating central nervous system (CNS) disorders with active compounds in food are becoming a hot topic. Phytosterols and oxyphytosterols have been shown to implicated in cognition altering and the pathologies of several CNS disorders, including Alzheimer's disease and multiple sclerosis. We will overview these findings with a focus on the contents of phytosterols and oxyphytosterols in food and their dietary intake, as well as their origins in the brain, and illustrate molecular pathways through which they affect brain health, in terms of inflammation, cholesterol homeostasis, oxidative stress, and mitochondria function. The existing scientific gaps of phytosterols and oxyphytosterols to brain health in knowledge are also discussed, highlighting research directions in the future. [ABSTRACT FROM AUTHOR]

Published
2022
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88. Therapeutic potential of phenylethanoid glycosides : A systematic review

Author

Wu, Lipeng, Georgiev, Milen, I, Cao, Hui, Nahar, Lutfun, El-Seedi, Hesham, Sarker, Satyajit D., Xiao, Jianbo, Lu, Baiyi, Wu, Lipeng, Georgiev, Milen, I, Cao, Hui, Nahar, Lutfun, El-Seedi, Hesham, Sarker, Satyajit D., Xiao, Jianbo, and Lu, Baiyi

Abstract

Phenylethanoid glycosides (PhGs) are generally water-soluble phenolic compounds that occur in many medicinal plants. Until June 2020, more than 572 PhGs have been isolated and identified. PhGs possess antibacterial, anticancer, antidiabetic, anti-inflammatory, antiobesity, antioxidant, antiviral, and neuroprotective properties. Despite these promising benefits, PhGs have failed to fulfill their therapeutic applications due to their poor bioavailability. The attempts to understand their metabolic pathways to improve their bioavailability are investigated. In this review article, we will first summarize the number of PhGs compounds which is not accurate in the literature. The latest information on the biological activities, structure-activity relationships, mechanisms, and especially the clinical applications of PhGs will be reviewed. The bioavailability of PhGs will be summarized and factors leading to the low bioavailability will be analyzed. Recent advances in methods such as bioenhancers and nanotechnology to improve the bioavailability of PhGs are also summarized. The existing scientific gaps of PhGs in knowledge are also discussed, highlighting research directions in the future.

Published
2020
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96. Phenolic acid profiles of common food and estimated natural intake with different structures and forms in five regions of China

Author

Song, Huaxin, primary, Zhang, Liuquan, additional, Wu, Lipeng, additional, Huang, Weisu, additional, Wang, Mengmeng, additional, Zhang, Liangxiao, additional, Shao, Yafang, additional, Wang, Meng, additional, Zhang, Fang, additional, Zhao, Ziyan, additional, Mei, Xiaohong, additional, Li, Tao, additional, Wang, Donghui, additional, Liang, Ying, additional, Li, Jing, additional, Xu, Tao, additional, Zhao, Yajing, additional, Zhong, Yongheng, additional, Chen, Qi, additional, and Lu, Baiyi, additional

Published
2020
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100. Food Frontiers : An academically sponsored new journal

Author

Wang, Li‐Shu, primary, Simal‐Gandara, Jesus, additional, Du, Ming, additional, Lu, Baiyi, additional, Quiles, José L., additional, Chen, Zhen‐Yu, additional, Hennig, Bernhard, additional, Wang, Mingfu, additional, Xiao, Hang, additional, Arcot, Jayashree, additional, Yue, Tianli, additional, Zheng, Baodong, additional, Zou, Xiaobo, additional, Marunaka, Yoshinori, additional, Ai, Lianzhong, additional, Bai, Weibin, additional, Battino, Maurizio, additional, Giampieri, Francesca, additional, Georgiev, Milen I., additional, Liao, Xiaojun, additional, Guven, Esra Capanoglu, additional, Ismail, Amin, additional, Jafari, Seid Mahdi, additional, Li, Chuan, additional, Mocan, Andrei, additional, Wang, Jing, additional, Sun, Congde, additional, Xu, Bruce Baojun, additional, Yin, Junyi, additional, Zengin, Gökhan, additional, Delmas, Dominique, additional, Daglia, Maria, additional, Campos, Maria G., additional, Chen, Fang, additional, Xiong, Youling L., additional, Tundis, Rosa, additional, Nie, Shaoping, additional, and Xiao, Jianbo, additional

Published
2020
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