Good foods gone bad: 'infamous' nutrients diminish perceived vitamin and mineral content of foods

The addition of disreputable ingredients (e.g. fat) can reduce the perceived health value of foods and cause the foods to take on negative qualities (e.g. promoters of obesity). However, are foods that contain disreputable ingredients perceived to lack positive components (e.g. vitamins and minerals)? In the present study, college students were asked to rate the vitamin and mineral levels of a group of primary foods (e.g. apple) as well as their counterparts, i.e. a second group of similar foods (e.g. caramel apple) that contained disreputable ingredients. The results strongly suggest that college students believe that fat, sugar, and salt deplete foods of vitamins and minerals. Perhaps as much as anything these results indicate that more care and caution should be used when disseminating nutritional information.     

Edible berries: Bioactive components and their effect on human health

The importance of food consumption in relation to human health has increased consumer attention in nutraceutical components and foods, especially fruits and vegetables. Berries are a rich source of a wide variety of non-nutritive, nutritive, and bioactive compounds such as flavonoids, phenolics, anthocyanins, phenolic acids, stilbenes, and tannins, as well as nutritive compounds such as sugars, essential oils, carotenoids, vitamins, and minerals. Bioactive compounds from berries have potent antioxidant, anticancer, antimutagenic, antimicrobial, anti-inflammatory, and antineurodegenerative properties, both in vitro and in vivo. The following is a comprehensive and critical review on nutritional and non-nutritional bioactive compounds of berries including their absorption, metabolism, and biological activity in relation to their potential effect on human health.     

Chemical composition and antioxidant properties of mature and baby artichokes (Cynara scolymus L.), raw and cooked

Artichoke is a traditionally consumed vegetable in many countries. In the past decade, the immature (baby) variety has been successfully introduced in the international food markets. The aim of this study is to compare the chemical composition and antioxidant properties of mature and baby artichokes, in raw state and after cooking. For this purpose, the proximate chemical analysis was estimated, and aqueous and hydroalcoholic extracts were obtained to determine the contents of total polyphenols, caffeic acid, chlorogenic acid, and cynarin. Proximate analysis revealed that cooking increased proteins and lipids in baby artichokes (p < 0.05). The total phenolics content was similar in mature and baby artichokes and increased after cooking (p < 0.05). Cooked baby artichokes exhibited the highest total phenolics, caffeic acid, chlorogenic acid, and cynarin contents, as well as free radical scavenging capacity, measured as DPPH. Our results show that baby artichokes exhibit higher scavenging capacity than mature artichokes, and thus they constitute a particularly interesting source of putative antioxidant polyphenols, a quality that is improved by the application of thermal treatment.     

Nutritive value,antioxidant activity and phenolic compounds profile of brewer’s spent yeast extract

Spent yeast is the second major by-product from brewing. Mechanical disruption of yeast cell wall can be used to obtain β-glucan rich ingredients and separate inner yeast content, both with potential applications as food and nutraceutical ingredients. In this work, the nutritional composition, including minerals and B-complex vitamins, together with the antioxidant activity and phenolic compounds profile of yeast extract, prepared by mechanic disruption of brewer’s spent yeast and removal of yeast cell wall, was investigated. The lyophilised yeast extract presented 64% of proteins with high proportion of essential amino acids and 4% of RNA; macrominerals (Na, K, Ca, Mg), trace elements such as Zn (11.9 mg/100 g dw), Fe (1.76 mg/100 g dw), and Mn (0.564 mg/100 g dw), and vitamins B3 (77.2 mg/100 mg dw), B6 (55.1 mg/100 g dw) and B9 (3.01 mg/100 g dw). Two phenolic compounds were quantified as free forms, gallic acid and (±) catechin, whereas other bounded phenolic compounds were also quantified. The nutrients content, antioxidant properties and phenolic composition of the lyophilised brewer’s spent yeast extract indicates that it can be an interesting food or nutraceutical ingredient. Thus, its recovery will be beneficial in terms of sustainability and environmental impact.     

The TeRiFiQ project: Combining technologies to achieve significant binary reductions in sodium,fat and sugar content in everyday foods whilst optimising their nutritional quality

Most developed countries are confronted with rising rates of diseases related to unhealthy eating habits, particularly the excessive consumption of salt, saturated fat and free sugars. However, fat, sugars and salt in food influence not only its nutritional qualities but also its sensory properties, safety (e.g. shelf life) and affordability. The main challenge is to formulate healthier foods that are acceptable to consumers. In this context, the overall objective of TeRiFiQ was to achieve significant binary reductions in the salt‐fat and sugar‐fat contents of frequently consumed food products around Europe, while, at the same time, ensuring the products’ nutritional and sensorial qualities, safety and affordability for both industry and consumers was not compromised. TeRiFiQ addressed four major food categories: cheeses, processed meat, bakery and sauce products. Different strategies adapted to each food category were used to reduce the target ingredients. Significant reductions in the salt‐fat and fat‐sugar contents of a number of cheese, processed meat, bakery and sauce products were achieved, and these changes were found to be acceptable to consumers. The most promising reformulated food products were developed at the industrial scale.     

Changes in the content of minerals,B-group vitamins and tocopherols in processed kale leaves

The human body cannot produce minerals, B-group vitamins or tocopherols, so these must be supplied in food. Kale and other Brassica vegetables are good sources of these substances, but food processing can affect their content. Therefore, the aim of this study was to determine the effect of the type of pre-treatment (blanching or cooking), the method of preservation (freezing or canning) and 12-month storage on the content of minerals, vitamins B₁ and B₂, and tocopherols in kale leaves (Brassica oleracea L. var acephala). Pre-processing of kale leaves prior to preservation led to a significant reduction in minerals and vitamins of 26–52 % (blanching) and 29–75 % (cooking). The most abundant macroelements in the products were potassium and calcium, whereas the microelements with the highest values were iron and copper. The highest content of minerals, B group vitamins and tocopherols was observed in frozen products from blanched raw kale leaves. After 12 months storage, the frozen products retained 24–74 % macroelements, 40–71 % microelements, 45–71 % vitamin B₁, 27–47 % vitamin B₂ and 69–85 % total tocopherols, while the canned products (leaves without brine) retained 41–70 %, 31–56 %, 21–23 %, 6–9 % and 44–48 %, respectively.     

Nutritional,mineral and organic acid composition of syrups produced from six Moroccan date fruit (Phoenix dactylifera L.) varieties

Date syrup is the most common processed date product in Morocco, produced from surplus date fruit of inferior grades, which are not accepted by the food iandustry and sold at low prices. The present study aims to assess the physicochemical parameters and quality of syrups prepared using different date fruit varieties using traditional methods. In all analyzed syrups, sugar, primarily glucose and fructose, were the predominant elements. All syrups were characterized by a high ash content which mostly consisted of potassium, calcium, sodium and magnesium. Moreover, malic, succinic, acetic, citric and oxalic acids were found at higher concentrations. Besides their nutritional and functional composition, these date syrups are high in sugar, thus they might be used as sweetening agents instead of sugar which has no nutritional value. The high amount of hydroxymethylfurfural (HMF) and water activity established in these syrups might be indicative of bad manufacturing process and storage ability. Further studies are needed to optimize the syrup extraction and limit degradation byproducts in date syrups. Based on the results of this study, date syrup might serve as a good source of nutrients and can potentially be considered as a good functional food or functional food ingredient.     

Cereal bran: the next super food with significant antioxidant and anticancer potential

Bran is the hard outer layer of cereal grains, rich in a myriad of healthy phytochemicals viz. phenolics, flavonoids, glucans and pigments. Unfortunately, these nutrition-rich components are often discarded during milling out of ignorance, organoleptic reasons and rancidity problems. Knowing the phytochemical constituents and pharmacological profile of bran is expected to give insight to their potential application in promotion of health. This study illustrates the antioxidant and anticancer properties of the cereal bran and its derivatives. The current contribution provides a comprehensive review of the bioactive phytochemical constituents of bran, their extraction techniques, the antioxidant and anticancer properties. The issues associated with bran stabilization in foods and enhancement strategies for extraction and bioavailability of bran nutrients are discussed. Bacteria and yeast fermentation of bran have been observed to improve their nutritional profile. Bran products promise potential applications as nutritional ingredients in functional foods. Leading food manufactures have already started fortifying food products with bran, at the wake of the discovery of its overwhelming health-promoting potentials.     

Sugar beet molasses as an ingredient to enhance the nutritional and functional properties of gluten-free cookies

Sugar beet molasses is a raw material with high potential to be a functional ingredient in baked goods. This paper investigated the nutritional and functional properties of gluten-free cookies enriched with sugar beet molasses. At all enrichment levels and forms tested (liquid and dry), the addition of beet molasses improved the micronutrient pattern and antioxidative status of gluten-free cookies. The cookies prepared with molasses were significantly higher in potassium, magnesium, calcium, iron, betaine, total phenolics and DPPH radical scavenging abilities. Molasses contributed to wider spectra of phenolic compounds. The dominating phenolic compounds in the molasses-enriched cookies were catechin, ferulic, syringic and vanillic acid. Molasses also contributed to the presence of p-hydroxybenzoic acid in the cookies. Addition of molasses increased the content of hydroxymethyfurfural in the cookies, but not above values commonly reported for this product type. Molasses addition improved the overall acceptance of gluten-free cookies up to 30% enrichment level.     

Effect of domestic processing techniques on the nutritional quality of the soybean

Food legumes are widely consumed all over the world as these are good sources of dietary proteins, carbohydrates and minerals. Common domestic processing techniques like soaking, germination and cooking enhance the digestibility and nutritive value of legumes. The effects of soaking, germination (1, 2 and 3 day) and cooking (microwave, pressure and ordinary cooking) were studied on the carbohydrates, crude protein, mineral and vitamin content of soybean. Germination (2nd day) leads to significant increases in the sugar, crude protein, Ca, Cu, Mn, Zn, riboflavin, niacin and ascorbic acid content. Microwave cooking resulted in greater retention of minerals and vitamins as compared to pressure cooking and ordinary cooking. Based on the results, germination (day 2) for soybean should be popularised as a simple process for naturally fortifying food with essential minerals and vitamins. While amongst cooking methods, microwave cooking could be suggested for soybean preparation.     

Blood cells as functional markers of antioxidant vitamin status

Antioxidants have shown beneficial effects in several biological systems, in which they were able to prevent oxidative stress-associated damage. Vitamins C and E are key antioxidants in man. Dietary intake cannot accurately reflect plasma vitamin levels. However, the plasma levels of antioxidant vitamins could also reflect the acute assimilation of these vitamins. It has been pointed out that antioxidant vitamin blood contents reach a saturation level by intake of dietary supplements. Antioxidant vitamin plasma levels are the parameter most used to determine antioxidant status. However, the vitamin plasma levels may not reflect the nutritional status of vitamins. It has been pointed out that the vitamin E in adipose tissue can be used as a measure of vitamin E status. To determinate antioxidant vitamin contents in lymphocytes and neutrophils after exercise is a useful tool to assess the functional status of antioxidant vitamins.     

野生植物—火棘果营养成分

火棘(Pyracantha reom)属蔷薇科多年生灌木,其成熟果实呈扁园球形,色泽鲜艳,香气浓郁,酸甜微涩,风味独特,可食用或药用。果实的皮肉为可食用部分,与种子的重量比约为3.9∶1;粗蛋白质含量4.19％,氨基酸种类齐全,有VB_1,VB_2,VPP,VC,VE和胡萝卜素等多种维生素,且含量颇高;脂肪酸品质优良;矿质元素丰富;可溶性糖高达10～13％;还含有适量的淀粉、果胶等营养成分。它以其营养成分种类齐全,含量丰富,比例协调之优势,比苹果、猕猴桃更具特色。火棘果具有很高的营养保健价值,可作为酿制各种营养保健饮料(酒)或食品的优质原料,具有广阔的开发利用前景。     

Bioactive compounds and antioxidant activities of different watermelon (Citrullus lanatus (Thunb.) Mansfeld) cultivars as affected by fruit sampling area

This investigation reports the variability of antioxidant components and antioxidant activities of six watermelon cultivars (cvs) (four commercial cvs Aramis, Crimson Sweet, Dumara, Giza, and two new selections P503 and P403 produced by the National Agricultural Research Institute of Tunisia) as influenced by sampling area. All cvs were simultaneously grown in an open-field and subjected to identical horticultural practices in order to minimize the effects of environmental conditions and maximize those related to genotype. Significant differences were found between watermelon cvs for lycopene, phenolics, flavonoids, ascorbic acid (AsA), dehydroascorbic acid (DHA) and total vitamin C (AsA + DHA) contents, as well as in the antioxidant activity of their hydrophilic and lipophilic fractions. P503 cv showed the highest lycopene and flavonoid contents. Crimson Sweet and Giza cvs showed the highest HAA and LAA when TEAC was used as assay method, while the highest HAA and LAA were detected in Giza and Dumara cvs and in P503 cv, respectively, when FRAP assay was used. This study demonstrates that the amount of each specific antioxidant, as well as the HAA and LAA, were both influenced by genotype and sampling area, emphasizing the need to evaluate watermelon biodiversity in order to improve its nutritional value.     

Antioxidant activity,quality parameters and mineral content of Portuguese monofloral honeys

Physicochemical properties (pH, free, lactonic and total acidity, electrical conductivity and moisture), main mineral content (potassium, sodium, calcium, magnesium and iron) and antioxidant activity (total phenolics, 1,1diphenyl-2-picrylhydrazyl radical scavenging and ferric reduction antioxidant power) were determined for 39 Portuguese monofloral honeys (rosemary, orange, thyme, arbutus, locust podshrub and heather) with different geographical origins. Portuguese honeys showed good chemical and nutritional qualities fulfilling the criteria described in Directive 2001/110/CE. Potassium was the main mineral component representing 85% of total minerals. The mineral composition of sodium (4.63–200.60 mg/kg), calcium (0.43–72.30 mg/kg), magnesium (3.05–82.20 mg/kg) and iron (below 7.06 mg/kg) were higher for heather, eucalypt and arbutus honeys. Monofloral honeys of arbutus (Arbutus unedo), locust podshrub (Ceratonia siliqua L.) and heather (Erica umbellata) showed higher antioxidant activity with phenolic contents higher than 600 mg gallic acid equivalents (GAE)/kg, a DPPH scavenging activity higher than 50% and a ferric reduction antioxidant power above 600 μM Fe²⁺. Furthermore, the chemometric analysis revealed that total phenolic content was a crucial variable explaining the antioxidant activity of arbutus and locust podshrub honeys characteristic of the south of Portugal.     

Nutritional content of foods advertised during the television programs children watch most

OBJECTIVES: We sought to code food (nutritional content and food type and eating occasion) and character (cartoon and live action) attributes of food advertisements airing during television programs heavily viewed by children, and to represent and evaluate the nutritional content of advertised foods in terms of the nutrition facts label. METHODS: Food advertisements (n=426) aimed at general and child audiences were coded for food and character attributes. "Nutrition Facts" label data for advertised foods (n=275) were then analyzed. RESULTS: Convenience/fast foods and sweets comprised 83% of advertised foods. Snacktime eating was depicted more often than breakfast, lunch, and dinner combined. Apparent character body size was unrelated to eating behavior. A 2000-calorie diet of foods in the general-audience advertisements would exceed recommended daily values (RDVs) of total fat, saturated fat, and sodium. A similar diet of foods in the child-audience advertisements would exceed the sodium RDV and provide 171 g (nearly 1 cup) of added sugar. CONCLUSIONS: Snack, convenience, and fast foods and sweets continue to dominate food advertisements viewed by children. Advertised foods exceed RDVs of fat, saturated fat, and sodium, yet fail to provide RDVs of fiber and certain vitamins and minerals.     

A Focused Insight into Thyme: Biological,Chemical, and Therapeutic Properties of an Indigenous Mediterranean Herb

A perennial wild shrub from the Lamiaceae family and native to the Mediterranean region, thyme is considered an important wild edible plant studied for centuries for its unique importance in the food, pharmaceutical, and cosmetic industry. Thyme is loaded with phytonutrients, minerals and vitamins. It is pungent in taste, yet rich in moisture, proteins, crude fiber, minerals and vitamins. Its chemical composition may vary with geographical location but is mainly composed of flavonoids and antioxidants. Previous studies have illustrated the therapeutic effects of thyme and its essential oils, especially thymol and carvacrol, against various diseases. This is attributed to its multi-pharmacological properties that include, but are not limited to, antioxidant, anti-inflammatory, and antineoplastic actions. Moreover, thyme has long been known for its antiviral, antibacterial, antifungal, and antiseptic activities, in addition to remarkable disruption of microbial biofilms. In the COVID-19 era, some thyme constituents were investigated for their potential in viral binding. As such, thyme presents a wide range of functional possibilities in food, drugs, and other fields and prominent interest as a nutraceutical. The aims of the current review are to present botanical and nutritive values of this herb, elaborate its major constituents, and review available literature on its dietetic and biological activities.     

Knowledge about Sugar Sources and Sugar Intake Guidelines in Portuguese Consumers

In this work, we examined knowledge about sugars and guidelines for its consumption and explored the relationship between knowledge and measures related to nutritional information processing as well as sugar consumption. Specifically, we asked participants (n = 1010 Portuguese) to categorize a set of ingredients (e.g., glucose, aspartame) regarding their composition (i.e., intrinsic vs. added/free sugars) and origin (e.g., natural vs. artificial) and if they were aware of the WHO guidelines for sugar intake. Overall, despite using information about sugar frequently and considering attending to such information as very important to stay healthy, most participants were unaware of the WHO guidelines and revealed difficulties in the categorization task. Women, participants with a higher level of education, and those with children in the household reported higher use of sugar content information present in nutritional labels, higher perceived knowledge of nutritional guidelines, and higher hit rates in categorizing sugar sources. Almost one-fourth of the population exceeds the daily limit recommended by the WHO. Therefore, characterizing the knowledge of a Portuguese sample regarding sugar sources and sugar intake guidelines is particularly relevant, and our results emphasize the need to implement effective strategies to reduce sugar intake.     

Analysis of 17 polyphenolic compounds in organic and conventional legumes by high-performance liquid chromatography-diode array detection (HPLC-DAD) and evaluation of their antioxidant activity

Consumption of legumes has become popular among health-conscious consumers due to the high levels of nutrients such as proteins, dietary fibres, minerals, vitamins and micronutrients like polyphenols. Ten legumes cultivars organically and conventionally grown were compared regarding their chemical profiles in terms of total phenolic content (TPC), total anthocyanin content (TAC), total flavonoid content (TFC) and their antioxidant capacity. The chemical profiles (i.e. free phenolics and anthocyanins) were determined with aid of new high-performance liquid chromatography-diode array detection (HPLC-DAD) method able to identify two individual anthocyanins and 15 polyphenols. Results showed that phenolic acids, namely gallic acid, caffeic acid, syringic acid and ferulic acid, are mainly significantly higher in the organic samples with respect to the conventional ones. All organic legumes showed a higher antioxidant capacity with respect to conventional samples with the exception of red and yellow dehulled lentils.     

Nutritional Profile of Some Edible Plants from Mexico

Five samples of Chaya (Cnidoscolus chayamansaL.) and other edible plants widely consumed in Mexico for their nutritional and medicinal properties were analyzed for proximate components, selected minerals and vitamins, and essential amino acids. Protein in these plants (mostly leaves) ranged between 20.0 and 36.2% (dry weight basis) and showed a good amino acid profile. Dietary fiber values ranged between 23.1 and 41.8% (dry weight basis), but this fiber was essentially all insoluble fiber. These plant materials contained significant amounts of calcium, potassium, magnesium, riboflavin, and niacin; other minerals and vitamins were also present in appreciable amounts. Because of this nutritional profile, these materials make a significant dietary contribution. They also have potential for use in functional foods.     

Compositional characteristics of commercial beetroot products and beetroot juice prepared from seven beetroot varieties grown in Upper Austria

Beta vulgaris L. (beetroot) contains high amounts of biologically active substances including betalains and inorganic nitrate. We determined the amounts of various compounds (minerals, betalains, oxalic acid, phenolic acids, and sugars) in juice prepared from seven different beetroot varieties cultivated in Upper Austria. Large differences were found between the varieties for some substances (such as nitrate), whereas others showed only minor variation (certain minerals and sugars). The total betalain content was found to range between 0.8 and 1.3 g/L fresh juice (about 60% betacyanins and 40% betaxanthins) that accounted for 70–100% of the total phenolics content. Other detected phenolics were hydroxycinnamic acids, which accounted for up to 2.6% of total phenolics. Nitrate content varied 10-fold between single varieties. Sugar composition was similar in all varieties with an average total content of about 7.7%, consisting of 95% sucrose. Only minor differences in the concentration of oxalic acid (0.3–0.5 g/L fresh juice) were found between the varieties. In addition, 16 commercial juices and four powders were analyzed for their nitrate contents, as its metabolic product nitric oxide has been reported to provide cardiovascular benefits. Large variations of the nitrate levels, ranging from 0.01 to 2.4 g/L, were found.