Polyphenols as Suitable control for Obesity and Diabetes

Modern life is characterized by physical inactivity and poor food choices, which is often a prerequisite for unhealthy weight gain and overweight/obesity. These factors unlock the emergence of a number of diseases including diabetes, cardiovascular problems, different types of cancer, etc. The pursuit of scientists to seek strategies to prevent, relieve and cure the patient leads to the usage of natural compounds of potential beneficial effect. Polyphenols are a large group of naturally occurring secondary metabolites mainly found in plants and beverages. The presence of these secondary metabolites seems to decrease the manifestation of miscellaneous disease-causing symptoms. The purpose of this review is to synthesize information about polyphenols and their potential in controlling obesity and diabetes. Polyphenols are considered as health-beneficial sources and thus could be involved in novel strategies for preventing diabetes and obesity complications

Insights and Perspectives on Plant-Based Beverages

The emerging demand for everyday food substitutes is increasing daily. More and more individuals struggle with allergies and intolerances, making providing alternatives for simple products like dairy milk mandatory. Plant-based beverages (PBBs) are currently trending due to the multiple diets that promote their consumption with or without a justification. PBBs can derive from various types of plants, not exclusively nuts. Some of the most well-known sources are almonds, soy, rice, and hazelnuts. Given the need for sustainable approaches to resource utilization and food production, novel sources for PBBs are being sought, including fruit kernels. The plant kingdom offers a palette of resources with proven bioactivity, i.e., containing flavonoids, phenolic acids, vitamins, carotenoids, and phenolics. Many of these beneficial substances are water-soluble, which could be transferred to the plant beverage compositions. The current review compares the vast number of potential formulations based on their specific nutritional profiles and possible deficiencies, as well as their expected health-promoting properties based on the raw material(s) used for production. Special attention will be given to the antinutrients, usually abundant in plant-based sources

Етнофармакология и фитохимия на някои представители на рода Prunus

Representatives of the Prunus genera, found in almost every country and continent, have been recognized not only for their delicious fruits and nuts, but also because of their beneficial properties. To date, numerous cultivars have been phytochemically studied, leading to the identification of various compounds including terpenes, tannins, flavonoids, phenolic acids, carotenoids, fatty acids, and so on. Pharmacological studies on Prunus species have also revealed a variety of bioactive potentials including antioxidant, anti-inflammatory, hypolipidemic, antidiabetic, brain protecting, and other evidence based uses. This review covers articles, retrieved from scientific databases, using “Prunus” as search term (“all fields”) and with a specific time frame set for search. Information about Prunus amygdalus, Prunus armeniaca, Prunus cerasifera, Prunus persica, Prunus domestica, Prunus avium, and Prunus cerasus was selected and summarized giving information about their ethnopharmacological uses, isolated phytochemicals, and pharmacological activities.Представители на род Prunus могат да бъдат открити в почти всяка страна и континент. Те са признати не само заради вкусните си плодове и ядки, но и заради полезните си свойства. Към днешна дата многобройни сортове са фитохимично проучени, което е довело до идентифицирането на различни съединения, включително терпени, танини, флавоноиди, фенолни киселини, каротеноиди, мастни киселини и др. Фармакологичните проучвания върху видовете Prunus разкриват различни биоактивни потенциали, включително антиоксидантни, противовъзпалителни, хиполипидемични, антидиабетни, предпазващи мозъка и други приложения, базирани на научни доказателства. Този обзор обхваща статии, извлечени от научни бази данни, използващи „Prunus“ като термин за търсене („всички полета“) и със специфична времева рамка, зададена за търсене. Подбрана и обобщена е информация за Prunus amygdalus, Prunus armeniaca, Prunus cerasifera, Prunus persica, Prunus domestica, Prunus avium и Prunus cerasus, давайки информация за техните етнофармакологични употреби, изолирани фитохимикали и фармакологични дейности

Физико-химични показатели и сензорна оценка на ранно зреещи сортове праскови и нектарини

The present study was carried out to determine some physicochemical, composition and sensory attributes of earlyripening peach varieties: “Filina” (peach), “Gergana” (nectarine), and “Ufo-4” (flat peach). Fruit weight, shape and size, as well as color and firmness were evaluated. Image analysis was used to describe properties such as length, width, thickness, etc. Skin hue ranged from 33.45±10.70 to 42.75±29.87. Dry matter (%), ash content (%), total soluble solids, pH, titratable acidity, total sugar content, and protein content were employed to characterize the studied varieties. Results showed differences in all properties of the types. Ash content varied from 0.45±0.04% to 0.96±0.12% and pH from 3.95 to 4.46. “Gergana” had the lowest total soluble solids. A trained descriptive sensory panel evaluated the peach varieties in five categories with a total of twenty-five attributes. The fruit attributes were evaluated by a 15-point ascending scale. The panellists detected differences between varieties in each of the categories (aroma, texture, taste, internal and external appearance). These results offer and highlight new data in terms of early-ripening peach variety properties.Настоящото проучване е проведено с цел определяне на някои физикохимични, химични и сензорни качества на ранно зреещи сортове праскови: „Филина“ (праскова), „Гергана“ (нектарина) и „Уфо-4“ (плоска праскова). Оценени са теглото, формата и размерът на плодовете, както и цветът, и твърдостта. За описание на свойства като дължина, ширина, дебелина и др. е използван анализ на изображения. Оттенъкът на прасковената обелка варира от 33,45±10,70 до 42,75±29,87. Сухо вещество (%), съдържание на пепел (%), общо разтворими твърди вещества, рН, титруема киселинност, общо съдържание на захар и съдържание на протеин характеризират изследваните сортове. Резултатите показват разлики във всички свойства на сортовете. Съдържанието на пепел варира от 0,45±0,04% до 0,96±0,12%, а рН от 3,95 до 4,46. Гергана има най-ниските стойности на общо разтворими твърди вещества. Обучен сензорен панел оцени сортовете праскови в пет категории с общо двадесет и пет характеристики. Характеристиките на плодовете се оценяват по 15-степенна скала, в която 15 е максималната стойност. Дегустаторите откриват разлики между сортовете във всяка от категориите (аромат, текстура, вкус, вътрешност и външен вид). Получените резултати предлагат и подчертават нови данни по отношение на свойствата на ранно зреещи прасковени сортове

Ispitivanje tehnoloških i senzornih svojstava mafina pripremljenih s chia sjemenkama i liofiliziranim prahom breskve

Research background. There is an increasing interest in foods with added nutritional value. This study presents the opportunity for the reformulation of muffins using chia seeds and lyophilized peach powder in view of the emerging societal challenges regarding unhealthy eating patterns and food intolerances. Experimental approach. Two new formulations were developed to eliminate the use of eggs and alter the flour content and type. Physical characteristics, texture analysis, water activity, microbial load, antioxidant potential and sensory profile aided in the evaluation of the newly developed products. Results and conclusions. The results indicate an inversely proportional relationship between the relative mass of the dough and physical parameters (density, volume and height) of all muffin formulations. The modification of the original recipe compared to the control sample led to decreased baking losses, increased total phenolic content, as well as enhanced nutritional value in terms of fibre content. The addition of chia seeds and peach powder led to positive sensory changes. The alteration of the original recipe resulted in significant effect on the colour, making the muffins darker and less yellow than the control sample. In terms of texture characteristics, the new formulations had a profile close to the control. Novelty and scientific contribution. Recipe reformulation without deteriorating quality attributes is important for the food technology field. Reformulation should comply with the new expectations of the modern consumer. The study targets an approach where new products with enhanced functional characteristics are presented. §Paper was presented at the 11th Central European Congress on Food and Nutrition CEFood2022, Čatež ob Savi, Slovenia, 27-30 September 2022Pozadina istraživanja. Interes potrošača za hranom s dodatnom hranjivom vrijednošću sve je veći. U ovom je radu prikazana mogućnost pripreme mafina prema novoj recepturi, s chia sjemenkama i liofiliziranim prahom breskve, čime bi se smanjile društvene posljedice nezdravih prehrambenih navika i time povezane intolerancije na hranu. Eksperimentalni pristup. Razvijene su dvije nove recepture pomoću kojih se izbjegava upotreba jaja i korigiraju količina i tip brašna. Novi su proizvodi procijenjeni pomoću sljedećih parametara: fizikalna svojstva, tekstura, aktivitet vode, broj stanica mikroorganizama, antioksidacijski potencijal i senzorna svojstva. Rezultati i zaključci. Rezultati pokazuju da su relativna masa tijesta i njegove fizikalne značajke (gustoća, volumen i visina) obrnuto proporcionlni u svim uzorcima mafina. U usporedbi s kontrolnim uzorkom, u uzorcima pripremljenim prema modificiranoj recepturi smanjio se gubitak pri pečenju, povećao ukupni udjel fenola i povećao udjel vlakana a time i poboljšala hranjiva vrijednost mafina. Dodatkom chia sjemenki i praha breskve poboljšala su se njihova senzorna svojstva. Promjene izvorne recepture bitno su utjecale na boju mafina, koji su bili tamniji i manje žuti od kontrolnog uzorka. Tekstura novih uzoraka bila je bliža onoj kontrolnog uzorka. Novina i znanstveni doprinos. Razvoj nove recepture koja neće umanjiti kakvoću proizvoda je bitan u tehnologiji hrane. Nova receptura treba zadovoljiti očekivanja modernih potrošača. Svrha je ovoga rada bila prikazati novi proizvod s poboljšanim funkcionalnim značajkama

2019 ESC/EAS guidelines for the management of dyslipidaemias : Lipid modification to reduce cardiovascular risk

Correction: Volume: 292 Pages: 160-162 DOI: 10.1016/j.atherosclerosis.2019.11.020 Published: JAN 2020Peer reviewe

Identification of genetic variants associated with Huntington's disease progression: a genome-wide association study

Background Huntington's disease is caused by a CAG repeat expansion in the huntingtin gene, HTT. Age at onset has been used as a quantitative phenotype in genetic analysis looking for Huntington's disease modifiers, but is hard to define and not always available. Therefore, we aimed to generate a novel measure of disease progression and to identify genetic markers associated with this progression measure. Methods We generated a progression score on the basis of principal component analysis of prospectively acquired longitudinal changes in motor, cognitive, and imaging measures in the 218 indivduals in the TRACK-HD cohort of Huntington's disease gene mutation carriers (data collected 2008–11). We generated a parallel progression score using data from 1773 previously genotyped participants from the European Huntington's Disease Network REGISTRY study of Huntington's disease mutation carriers (data collected 2003–13). We did a genome-wide association analyses in terms of progression for 216 TRACK-HD participants and 1773 REGISTRY participants, then a meta-analysis of these results was undertaken. Findings Longitudinal motor, cognitive, and imaging scores were correlated with each other in TRACK-HD participants, justifying use of a single, cross-domain measure of disease progression in both studies. The TRACK-HD and REGISTRY progression measures were correlated with each other (r=0·674), and with age at onset (TRACK-HD, r=0·315; REGISTRY, r=0·234). The meta-analysis of progression in TRACK-HD and REGISTRY gave a genome-wide significant signal (p=1·12 × 10−10) on chromosome 5 spanning three genes: MSH3, DHFR, and MTRNR2L2. The genes in this locus were associated with progression in TRACK-HD (MSH3 p=2·94 × 10−8 DHFR p=8·37 × 10−7 MTRNR2L2 p=2·15 × 10−9) and to a lesser extent in REGISTRY (MSH3 p=9·36 × 10−4 DHFR p=8·45 × 10−4 MTRNR2L2 p=1·20 × 10−3). The lead single nucleotide polymorphism (SNP) in TRACK-HD (rs557874766) was genome-wide significant in the meta-analysis (p=1·58 × 10−8), and encodes an aminoacid change (Pro67Ala) in MSH3. In TRACK-HD, each copy of the minor allele at this SNP was associated with a 0·4 units per year (95% CI 0·16–0·66) reduction in the rate of change of the Unified Huntington's Disease Rating Scale (UHDRS) Total Motor Score, and a reduction of 0·12 units per year (95% CI 0·06–0·18) in the rate of change of UHDRS Total Functional Capacity score. These associations remained significant after adjusting for age of onset. Interpretation The multidomain progression measure in TRACK-HD was associated with a functional variant that was genome-wide significant in our meta-analysis. The association in only 216 participants implies that the progression measure is a sensitive reflection of disease burden, that the effect size at this locus is large, or both. Knockout of Msh3 reduces somatic expansion in Huntington's disease mouse models, suggesting this mechanism as an area for future therapeutic investigation

Phytochemicals of Natural Products: Analysis and Biological Activities

The natural products of the plant kingdom, both terrestrial and marine, have been widely explored [...

Pattern Recognition of Varieties of Peach Fruit and Pulp from Their Volatile Components and Metabolic Profile Using HS-SPME-GC/MS Combined with Multivariable Statistical Analysis

A fruit’s aroma profile, composed of a complex mixture of volatile organic compounds, is among the core attributes related to the overall taste and consumer preference. Prunus persica L. is a preferred summer fruit with a distinct, favorable olfactory characteristic. The volatile compositions of both peach fruits and fruit pulps from eight peach cultivars (four native and four introduced) was investigated to compare their composition and assess flavor-contributing compounds. In total, 65 compounds were profiled after a HS-SPME-GC-MS analysis: 16 esters, 14 aldehydes, 5 alcohols, 7 hydrocarbons, 7 ketones, 8 acids, and 8 terpenes. The most common compounds were esters, acids, and aldehydes. Although the same compounds were identified in both fruit and pulp, their %TIC (total ion current) differed in favor of the whole fruit. Following the metabolic profiling of the whole fruit and fruit pulp, a total of 44 compounds were identified from the studied varieties. Among them, amino acids, organic acids, sugar alcohols, saccharides, fatty acids, and phenolic acids were identified as existing groups. According to the provided principal component analysis (PCA) and hierarchical cluster analysis (HCA), the relative %TIC of the identified volatile compounds fluctuated depending on the studied cultivar. No differences were visible in the PCA biplots, which suggested that the polar and lipid metabolites do not provide significant variations when considering different parts of the fruit, contrary to the volatile compounds. The obtained results could successfully be applied in the metabolic chemotaxonomy of peaches and the differentiation of the metabolites present in different parts of the peach