Cholesterol Metabolism and Its Regulation by Functional Foods

Currently, obesity is considered an epidemic due to the disruptions it causes to health, highlighting the incensement in cardiovascular diseases associated with cholesterol and low-density lipoprotein (LDL) high concentrations. However, cholesterol is also involved in various metabolic and structural functions vital to human biology. This homeostasis can be modified by external factors such as medications or by internal factors such as diseases or metabolic changes generated by the type of diet at which each person is exposed.In this sense, the research points to the knowledge of functional foods, which provide beneficial health effects and prevent the risk of disease. It has been reported that hypocholesterolemic type bioactive peptides obtained by enzymatic hydrolysis of various seeds such as soybeans, rice and sunflower. A similar effect is observed with unsaturated fatty acids, which have antithrombotic and antiarrhythmic effects, prevent atherosclerosis, contribute to decrease blood pressure and reduce the concentration of triglycerides, total cholesterol and lipoproteins of very low-density lipoprotein (VLDL) in plasma. Therefore, these compounds incorporated in foods are considered functional, since its bioactive potential could be used to prevent cardiovascular disease

Chemical, functional, and structural properties of spent coffee grounds and coffee silverskin

Spent coffee grounds (SCG) and coffee silverskin (CS) represent a great pollution hazard if discharged into the environment. Taking this fact into account, the purpose of this study was to evaluate the chemical composition, functional properties, and structural characteristics of these agro-industrial residues in order to identify the characteristics that allow their reutilization in industrial processes. According to the results, SCG and CS are both of lignocellulosic nature. Sugars polymerized to their cellulose and hemicellulose fractions correspond to 51.5 and 40.45 % w/w, respectively; however, the hemicellulose sugars and their composition significantly differ from one residue to another. SCG and CS particles differ in terms of morphology and crystallinity, but both materials have very low porosity and similar melting point. In terms of functional properties, SCG and CS present good water and oil holding capacities, emulsion activity and stability, and antioxidant potential, being therefore great candidates for use on food and pharmaceutical fields.The authors acknowledge the financial support of the Science and Technology Foundation of Portugal (FCT) through the grant SFRH/BD/80948/2011 and the Strategic Project PEst-OE/EQB/LA0023/2013. The authors also thank the Project "BioInd - Biotechnology and Bioengineering for improved Industrial and Agro-Food processes", REF. NORTE-07-0124-FEDER-000028 co-funded by the Programa Operacional Regional do Norte (ON.2-O Novo Norte), QREN, FEDER. Thanks are also given to Prof. Jose J.M. Orfao, from the Department of Chemical Engineering, Universidade do Porto (Portugal), for his assistance with the porosity analyses

Effect of different drying methods on the composition of steviol glycosides in Stevia rebaudiana Bertoni leaves

Drying techniques can modify the composition of certain plant compounds. Therefore, the aim of the study was to assess the effect of different drying methods on steviol glycosides in Stevia rebaudiana Bertoni leaves. Four different drying methods were applied to Stevia rebaudiana Bertoni leaves, which were then subjected to aqueous extraction. Radiation or convection drying was performed in stoves at 60ºC, whereas shade or sun drying methods were applied at 29.7ºC and 70% of relative humi- dity. Stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, dulcoside A, and steviolbioside were quantified by a validated HPLC method. Among steviol glycosides, the content (g 100 g-1 dry basis) of stevioside, rebaudioside A, rebaudioside B, and rebaudioside C varied according to the drying method. The total glycoside content was higher in sun-dried samples, with no significant differences compared to shade or convection drying, whereas radiation drying adversely affected the content of rebaudioside A and rebaudioside C (p <0.01) and was therefore a method lowering total glycoside content. The effect of the different drying methods was also reflected in the proportion of the sweetener profile. Convection drying could be suitable for modern food processing industries while shadow or sun drying may be a low-cost alternative for farmers