Talbina as a functional food and a source of health-beneficial ingredients: a narrative review

During the past two decades, several researchers have claimed that traditional foods are healthier products and better sources of micronutrients. Talbina is a well-known traditional food in North Africa, Middle East and South East Asia. Talbina is made by adding 1-2 tablespoons of barley (100% wholegrain barley) to cup of water. Cook on low heat for15 minutes in a water bath. After that a cup of Laban (fermented milk) or milk is added. It can be sweetened with honey. This broth can be used as a stock for soups or stews or as a thickener. Talbina is a healthy food helps in depression and stress relief. It has high antioxidant activity as well as anti-inflammatory. Its consumption regularly proves to be an effective and safe strategy for treating different chronic diseases. It is a rich source of different essential nutrients and antimicrobials, both of which have been linked to a reduction in chronic disease. However, Talbina has not been well studied or defined by the scientific community. This review defines Talbina and discusses the various bioactive compounds in this food and their health benefits

Arbutus unedo L. and Ocinum basilicum L. as sources of natural ingredients for bread functionalization

The overwhelming growth of the world population is causing direct consequences on food demands, which has forced the food industry to apply synthetic additives in order to meet the needs of the consumer and ensuring the global quality of the food products including aspect, texture and flavor. However, due to the publication of some studies describing adverse effects associated with these synthetic additives, the natural ones have been gaining increasing interest. Arbutus unedo L. (strawberry tree) fruits and Ocimum basilicum L. (basil) leaves, are important sources of bioactive natural molecules, especially phenolic compounds, including flavan-3- ols and phenolic acids, respectively . The aim of this work was to demonstrate the antioxidant potential (free radical scavenging effect, reducing power and inhibition of lipid peroxidation) and the absence of toxicity (porcine liver primary cells) of ethanol extracts, obtained from the previously mentioned plants by using optimal conditions. Subsequently, the extracts were incorporated as natural ingredients in loaf bread samples, with two objectives: to functionalize loaf bread, introducing bioactive properties; and as natural ingredients with preservation capacity. Five groups of loaf bread samples were prepared: i) control (without natural or synthetic additives); ii) loaf bread incorporated with strawberry tree extract; iii) loaf bread incorporated with basil extract; iv) loaf bread incorporated with ascorbic acid- E300 (natural additive); and v) loaf bread incorporated with potassium sorbate- E202 (synthetic additive). Both extracts (strawberry tree fruits and basil leaves) presented antioxidant activity (EC50 values lower the 595 and 351 μg/mL, respectively), without toxicity up to the maximal tested dose, and the main compounds present were (+)-catechin and rosmarinic acid, respectively. The introduction of both natural and synthetic additives in loaf bread when compared to the control sample, did not cause significant changes, neither in pH values, nor in color or any of the evaluated nutritional parameters. The obtained results demonstrate that these extracts could be used in the development of new loaf bread replacing the synthetic preservatives, without interfering with the physical and nutritional characteristics.info:eu-repo/semantics/publishedVersio

Chemical and antioxidant parameters of dried forms of ginger rhizomes

There are various products that can be obtained from ginger (Zingiber officinale Roscoe) rhizomes, such as dried products, being difficult to choose the best option for antioxidant purposes. In this study, three different dried forms of ginger rhizomes (freshly dried, dried and powder dried) were characterized in terms of chemical composition including individual profiles in sugars, organic acids, fatty acids, tocopherols, and antioxidants (phenolics and flavonoids). The in vitro antioxidant properties (free radicals scavenging activity, reducing power and lipid peroxidation inhibition) of their methanolic extracts were also evaluated. The results of this study indicate that the ginger form has significant influence in chemical and antioxidant parameters of the plant; dried ginger (DG) proved to be the best choice. Overall, this study could help the consumer in the selection of the most suitable option regarding antioxidant purposes.The authors are grateful to Fundação para a Ciência e a Tecnologia (FCT, Portugal) for financial support to CIMO (strategic project PEst-OE/AGR/UI0690/2014), A. Fernandes grant (SFRH/BD/76019/2011) and L. Barros researcher contract under “Programa Compromisso com Ciência-2008”. A. Jelled thanks M. Khaled Ben Abdessalem for his uncountable support

Phytochemical characterization and antioxidant activity of the cladodes of Opuntia macrorhiza (Engelm.) and Opuntia microdasys (Lehm.)

The genus Opuntia (Cactaceae) includes different plants well adapted to arid and semi-arid zones. These species are cultivated under restricted growth conditions, not suitable for the growth of other fruits/vegetables. The cactus pear is a well-known example inside Opuntia genus. Its young cladodes, also known as nopalitos, are frequently consumed and used in folk medicine due to their beneficial effects and phytochemical composition. Herein, hydrophilic and lipophilic extracts from cladodes of Opuntia microdasys and Opuntia macrorhiza were characterized. Furthermore, their antioxidant properties were compared to the corresponding phytochemical profile. Despite the phylogenetic proximity and similar geographical origin O. microdasys and O. macrorhiza showed significant differences in sugars, organic acids, phenolic compounds, fatty acids and tocopherols profiles. In particular, O. microdasys distinguished for having high contents in fructose, glucose, C6:0, C8:0, C12:0, C14:0, C14:1, C16:0, C18:3, C20:0, C22:0, C23:0, C24:0, SFA and tocopherols, and also for its higher DPPH EC50 values. O. microdasys by its side proved to have significantly higher amounts of trehalose, organic acids, C13:0, C16:1, C17:0, C18:0, C18:1, C20:1, C20:2 and MUFA. The obtained phytochemical profiles might be considered as useful information to select the best Opuntia species regarding a determined application of its natural extracts/isolated compounds.The authors are grateful to Fundação para a Ciência e a Tecnologia (FCT, Portugal) for financial support to CIMO (strategic project PEst-OE/AGR/UI0690/2011). J.C.M. Barreira thanks FCT, POPH-QREN and FSE for his grant (SFRH/BPD/72802/2010). L. Barros thanks “Compromisso para a Ciência 2008” for her contract. The GIP-USAL is financially supporte

Phytochemical characterization and antioxidant activity of Opuntia microdasys (Lehm.) Pfeiff flowers in different stages of maturity

Chemical composition and antioxidant activity of Opuntia microdasys flowers in different maturity stages was evaluated. Fructose, glucose, sucrose and trehalose were found; oxalic, quinic, malic, and citric acids were also detected; five hydroxycinnamoyl, two kaempferol and six isorhamnetin derivatives; 23 fatty acids were quantified in all stages, except C20:2, which was only found in post flowering stage (F3); alpha-, beta-, gamma-, and delta-tocopherols were quantified in all samples. The highest contents in soluble sugars and phenolic compounds were detected in full flowering stage (F2), while organic acids and tocopherols were predominant in vegetative stage (F1). The highest levels of saturated, monounsaturated and polyunsaturated fatty acids were found in F3, F2 and F1, respectively. F1 gave the highest antioxidant activity. Principal components analysis showed clearly individualized groups corresponding to each flowering stage, identifying the most distinctive features, which might be useful to select a flowering stage for incorporation in functional foods. (C) 2014Fundação para a Ciência e a Tecnologia (FCT, Portugal) for financial support to CIMO (strategic project PEst-OE/AGR/UI0690/2011), João C.M. Barreira (SFRH/BPD/72802/2010 grant) and L. Barros (“Compromisso para a Ciência 2008” contract). The GIP-USAL is financially supported by the Spanish Government through the Consolider-Ingenio 2010 Programme (FUN-C-FOOD, CSD2007-00063)

Dietary fiber, mineral elements profile and macronutrients composition in different edible parts of Opuntia microdasys (Lehm.) Pfeiff and Opuntia macrorhiza (Engelm.)

Nowadays, we are living in the era of functional foods. People are constantly seeking for new healthier food products, mainly derived from plants, with bioactive components such as fiber and/or mineral elements, in suitable and healthy ratios. Cactus (Opuntia spp.), which includes more than 1500 species, presents high potential to be considered as a functional food, as it was revealed by the phytochemical profiles and antioxidant activity previously demonstrated in different botanical parts of Opuntia microdasys (Lehm.) Pfeiff and Opuntia macrorhiza (Engelm.). In this follow-up work, morphological characters, nutritional composition, and particularly fiber and mineral elements profiles of these two species were characterized in the cladodes, pulp and seeds. Most of these parameters were also studied in their juice. Both species presented similar chemical profiles, but each of the different studied botanical parts presented great differences, as revealed by principal component analysis. Accordingly, the obtained results reinforce Opuntia spp. as a potential functional food, indicating also the botanical parts with highest adequacy to act as source of a specific constituent.The authors are grateful to Fundação para a Ciência e a Tecnologia (FCT, Portugal) for financial support to CIMO (strategic project PEst-OE/AGR/UI0690/2011) and ALIMNOVA research group (UCM-GR35/10A). J.C.M. Barreira thanks FCT, POPH-QREN and FSE for his grant (SFRH/BPD/72802/2010). L. Barros thanks “Compromisso para a Ciência 2008” for her contract

Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread

The aim of this work was to demonstrate the antioxidant potential, antimicrobial and the absence of toxicity of the ethanol extracts obtained from strawberry tree fruits and basil leaves, using optimal conditions. Subsequently, the extracts rich in catechin, from strawberry tree fruits, and rosmarinic acid from basil leaves, were incorporated as natural ingredients in loaf bread samples, with two objectives: to functionalize bread, introducing bioactive properties; and as natural ingredients with preservation capacity. Three more groups: control (without addition of any additive), bread incorporated with ascorbic acid - E300 and bread incorporated with potassium sorbate - E202 and for each group were 3 different times were analyzed: immediately after incorporation and after 3 and 7 days. Both natural extracts presented antioxidant activity, without toxicity up to the maximal tested dose (400 µg/mL), and the main compounds present were catechin and rosmarinic acid, respectively. The breads incorporated with the natural extracts, especial b asil, presented a higher antioxidant capacity than the loaf breads incorporated with ascorbic acid and potassium sorbate. Overall, the obtained results demonstrate that these extracts could be used in the development of new bread replacing the synthetic preservatives, without interfering with nutritional characteristics.info:eu-repo/semantics/publishedVersio

Revalorization of Tunisian wild Amaranthaceae halophytes: Nutritional composition variation at two different phenotypes stages

Wild halophytes are traditionally consumed in Tunisia as gourmet vegetables due to their salty taste and organoleptic proprieties. However, their nutritional composition is not deeply studied. The aim of this study was to characterize three Tunisian wild halophytic species (Arthrocnemum indicum (Willd.) Moq, Halocnemum strobilaceum (Pall.) M. Bieb., and Suaeda fruticosa Forssk) at two different phenotypic stages according to the seasonal variation. Amaranthaceae, is one of the well spread halophytes family shrubs in the world, mainly in Mediterranean countries. The studied wild halophytes are an interesting source of nutrients and could be considered as healthy foods with high levels of dietary fibers (7.63–10.14 g/100 g fw), protein (2.45–4.14 g/100 g fw), n-3 polyunsaturated fatty acids in green phenotypic stage (29.87 %–40.5 %) and n-6 polyunsaturated fatty acids in red-violet phenotypic stage (25.4 %–75.26 %), with particular relevance to linolenic acid content (20.7 %–75.22 %). These halophytes are also a good source of minerals, particularly sodium, calcium, potassium and magnesium, as well as vitamins C and E, with a major abundance of α-tocopherol.The authors are grateful to the ALIMNOVA Research group (UCM GR105/18) for financial support, as well as to Foundation for Science and Technology (FCT, Portugal) and FEDER under Programmer PT2020 for financial support to CIMO (UID/AGR/00690/2019). C. Pereira contract through the celebration of program-contract foreseen in No. 4, 5 and 6 of article 23º of Decree-Law No. 57/2016, of 29th August, amended by Law No. 57/2017, of 19th July.info:eu-repo/semantics/publishedVersio

Contribution of the phenolic composition to the antioxidant, anti-inflammatory and antitumor potential of Equisetum giganteum L. and Tilia platyphyllos Scop.

Naturally-occurring phytochemicals have received pivotal attention in the last few years, due to the increasing evidence of biological activities. Thus, in the present study, the antioxidant, anti-inflammatory and antitumor potentials of hydroethanolic extracts rich in phenolic compounds obtained from Equisetum giganteum L. and Tilia platyphyllos Scop. were assessed and directly correlated with their content of phenolic compounds, by using HPLC-DAD-ESI/MS analysis. T. platyphyllos showed the higher bioactive potential, evaluated in terms of antioxidant (radical scavenging effects-105 µg mL -1 , reducing power-123 µg mL -1 , ß-carotene bleaching inhibition-167 µg mL -1 , and lipid peroxidation inhibition-56 µg mL -1 ), anti-inflammatory (225 µg mL -1 inhibited 50% of nitric oxide production) and antitumor (breast-224 µg mL -1 ; lung-247 µg mL -1 ; cervical-195 µg mL -1 and hepatocellular-173 µg mL -1 carcinoma cells) activity, without having cytotoxic effects ( > 400 µg mL -1 ). These biological properties were positively correlated with its content and composition of phenolic compounds. Flavonoid contents were markedly higher than the content of phenolic acids, in both samples, being respectively 50.4 mg g -1 and 11.65 mg g -1 for T. platyphyllos, and 21.7 mg g -1 and 4.98 mg g -1 for E. giganteum. Moreover, while in E. giganteum extract, kaempferol-O-glucoside-O-rutinoside was the most abundant flavonoid, in T. platyphyllos extract protocatechuic acid and (-)-epicatechin were the most abundant phenolic acid and flavonoid, respectively. In relation to their content of phenolic acids, protocatechuic and caffeic acids existed in higher abundance in T. platyphyllos and E. giganteum hydroethanolic extracts, respectively. However, it would be interesting to evaluate the in vivo efficacy of both plant extracts to unveil the involved modes of action and to establish effective therapeutic doses.The authors are grateful to Fundação para a Ciência e a Tecnologia (FCT, Portugal) for financial support to CIMO (Pest-OE/AGR/UI0690/2015) and to POCI-01-0145-FEDER- 006984 (LA LSRE-LCM) funded by ERDF through POCICOMPETE2020 and FCT. L. Barros and N. Martins thank FCT for their grants (SFRH/BPD/107855/2015 and SFRH/BD/87658/ 2012, respectively). The GIP-USAL is financially supported by the Spanish Government through the project AGL2015-64522- C2-2-R.info:eu-repo/semantics/publishedVersio

Biological activities evaluation of enantiopure isoxazolidine derivatives: in vitro, in vivo and in silico studies

A series of enantiopure isoxazolidines (3a–c) were synthesized by 1,3-dipolar cycloaddition between a (−)-menthone-derived nitrone and various terminal alkenes. The screened compounds were evaluated for their antioxidant activity by two in vitro antioxidant assays, including β-carotene/linoleic acid bleaching, and inhibition of lipid peroxidation (thiobarbituric acid reactive species, TBARS). The results revealed that compound 3b (EC50 = 0.55 ± 0.09 mM) was the most potent antioxidant as compared to the standard drug (EC50 = 2.73 ± 0.07 mM) using the TBARS assay. Furthermore, the antimicrobial activity was assessed using disc diffusion and microdilution methods. Among the synthesized compounds, 3c was found to be the most potent antimicrobial agent as compared to the standard drug. Subsequently, the acute toxicity study has also been carried out for the newly synthesized compounds and the experimental studies revealed that all compounds were safe up to 500 mg/kg and no death of animals were recorded. The cytotoxicity of these compounds was assessed by the MTT cell proliferation assay against the continuous human cell lines HeLa and compound 3c (GI50 = 46.2 ± 1.2 μM) appeared to be more active than compound 3a (GI50 = 200 ± 2.8 μM) and 3b (GI50 = 1400 ± 7.8 μM). Interestingly, all tested compounds displayed a good α-amylase inhibitory activity in competitive manner with IC50 values ranging between 23.7 and 64.35 μM when compared to the standard drug acarbose (IC50 = 282.12 μM). In addition, molecular docking studies were performed to understand the possible binding and the interaction of the most active compounds to the α-amylase pocket.info:eu-repo/semantics/publishedVersio