This document provides information about blueberries and their health benefits. It begins with an outline of the topics to be covered, including the scientific classification of blueberries, major production areas, nutrient and bioactive compounds, pharmacological effects, and clinical studies. It then delves into details on the types and cultivation of blueberries, their phytochemical composition and antioxidant properties. Several studies are summarized showing blueberries may help conditions like diabetes, hypertension, cancer, and neurodegenerative diseases. The document concludes by noting blueberries are a good source of anthocyanins but have low bioavailability, with metabolites produced by gut microbiota potentially responsible for health effects.
This document summarizes information about various carotenoids and polyphenols. It discusses their characteristics, uses, health benefits, and sources. Carotenoids are organic pigments found in plants and photosynthetic organisms. Over 600 are known, with beta-carotene, alpha-carotene, gamma-carotene, and beta-cryptoxanthin having vitamin A activity in humans. Polyphenols include flavonoids and tannins. Flavonoids include anthocyanidins, flavanols, flavones, and flavonones. They have antioxidant, anti-inflammatory, and other health benefits. Sources include fruits, vegetables, tea, cocoa. The document provides details on compounds
The document discusses various bioactive compounds found in fruits and vegetables, including carotenoids, polyphenols, vitamins, and anthocyanins. It provides details on specific compounds like beta-carotene, lycopene, lutein, and zeaxanthin, and explains their health benefits. These compounds are said to be responsible for the colors of fruits and vegetables and may help prevent diseases. The document also discusses vitamins A, D, E, K, C, and B12, and their roles and food sources.
This document discusses various functional foods and their health benefits. It defines functional foods as foods that provide health benefits beyond basic nutrition like reducing disease risk. It then profiles several functional foods - beans, berries, cruciferous vegetables, chocolate, citrus fruits, pumpkin, fish, soy, spinach and their nutritional components and how they may help reduce risks of cancer, heart disease, and other chronic illnesses. It provides details on specific health benefits of certain foods like berries helping lower heart disease risk and soy isoflavones' role in bone and prostate health.
The document discusses the nutritional and functional properties of various fruit and vegetable byproducts, specifically their fiber, phytochemical, and antioxidant contents. It finds that apple, grape, and carrot pomace as well as orange, lemon, and mango peels are rich sources of dietary fiber, phenolic compounds, flavonoids, and carotenoids that can potentially be used as ingredients in foods to increase nutritional value and shelf life through their antioxidant effects.
Phytochemicals are biologically active chemical compounds found in plants that provide health benefits. They have been used in traditional Chinese and herbal medicine for over 5000 years. National Academy of Sciences reports in 1982 and 1989 recommended consuming fruits and vegetables which contain phytochemicals to reduce cancer and heart disease risk. The largest category of phytochemicals is phenolic compounds found in tea, berries, and citrus fruits which have anti-inflammatory and antioxidant properties. Eating a diet with at least 5 servings of fruits and vegetables daily ensures sufficient intake of beneficial phytochemicals.
The document discusses the history and definition of functional foods. It began in Japan in the 1980s with fortified foods and the first product being a soft drink containing dietary fiber in 1988. Functional foods are natural or processed foods that provide clinically proven health benefits. The largest markets are the US, Europe, Japan and others. Functional foods can help increase life expectancy and quality of life by potentially reducing diseases like CVD, cancer and osteoporosis. Common types include cereals, legumes, vegetables, fruits and probiotics containing various bioactive compounds and providing health benefits.
Probiotics, prebiotics, and synbiotics were defined. Probiotics are live microorganisms that provide health benefits when consumed. Prebiotics are non-digestible fibers that promote the growth of beneficial bacteria. Synbiotics combine probiotics and prebiotics. The document discussed the history of probiotic research from Metchnikoff's observations of Bulgarian longevity to current probiotic foods and strains. Potential health benefits of probiotics include managing diarrhea, allergies, and cholesterol, as well as supporting the immune system. Factors like processing, storage and the host's health impact probiotic survival.
This document summarizes information about various carotenoids and polyphenols. It discusses their characteristics, uses, health benefits, and sources. Carotenoids are organic pigments found in plants and photosynthetic organisms. Over 600 are known, with beta-carotene, alpha-carotene, gamma-carotene, and beta-cryptoxanthin having vitamin A activity in humans. Polyphenols include flavonoids and tannins. Flavonoids include anthocyanidins, flavanols, flavones, and flavonones. They have antioxidant, anti-inflammatory, and other health benefits. Sources include fruits, vegetables, tea, cocoa. The document provides details on compounds
The document discusses various bioactive compounds found in fruits and vegetables, including carotenoids, polyphenols, vitamins, and anthocyanins. It provides details on specific compounds like beta-carotene, lycopene, lutein, and zeaxanthin, and explains their health benefits. These compounds are said to be responsible for the colors of fruits and vegetables and may help prevent diseases. The document also discusses vitamins A, D, E, K, C, and B12, and their roles and food sources.
This document discusses various functional foods and their health benefits. It defines functional foods as foods that provide health benefits beyond basic nutrition like reducing disease risk. It then profiles several functional foods - beans, berries, cruciferous vegetables, chocolate, citrus fruits, pumpkin, fish, soy, spinach and their nutritional components and how they may help reduce risks of cancer, heart disease, and other chronic illnesses. It provides details on specific health benefits of certain foods like berries helping lower heart disease risk and soy isoflavones' role in bone and prostate health.
The document discusses the nutritional and functional properties of various fruit and vegetable byproducts, specifically their fiber, phytochemical, and antioxidant contents. It finds that apple, grape, and carrot pomace as well as orange, lemon, and mango peels are rich sources of dietary fiber, phenolic compounds, flavonoids, and carotenoids that can potentially be used as ingredients in foods to increase nutritional value and shelf life through their antioxidant effects.
Phytochemicals are biologically active chemical compounds found in plants that provide health benefits. They have been used in traditional Chinese and herbal medicine for over 5000 years. National Academy of Sciences reports in 1982 and 1989 recommended consuming fruits and vegetables which contain phytochemicals to reduce cancer and heart disease risk. The largest category of phytochemicals is phenolic compounds found in tea, berries, and citrus fruits which have anti-inflammatory and antioxidant properties. Eating a diet with at least 5 servings of fruits and vegetables daily ensures sufficient intake of beneficial phytochemicals.
The document discusses the history and definition of functional foods. It began in Japan in the 1980s with fortified foods and the first product being a soft drink containing dietary fiber in 1988. Functional foods are natural or processed foods that provide clinically proven health benefits. The largest markets are the US, Europe, Japan and others. Functional foods can help increase life expectancy and quality of life by potentially reducing diseases like CVD, cancer and osteoporosis. Common types include cereals, legumes, vegetables, fruits and probiotics containing various bioactive compounds and providing health benefits.
Probiotics, prebiotics, and synbiotics were defined. Probiotics are live microorganisms that provide health benefits when consumed. Prebiotics are non-digestible fibers that promote the growth of beneficial bacteria. Synbiotics combine probiotics and prebiotics. The document discussed the history of probiotic research from Metchnikoff's observations of Bulgarian longevity to current probiotic foods and strains. Potential health benefits of probiotics include managing diarrhea, allergies, and cholesterol, as well as supporting the immune system. Factors like processing, storage and the host's health impact probiotic survival.
This document provides an overview of probiotics, focusing on the bacteria Lactobacillus and Bifidobacterium. It discusses the history of probiotics, why they are important for human health, examples of foods containing probiotics, and their mechanisms of action. The document also covers commercial probiotic strains, genetically engineered probiotics, prebiotics, and Indian probiotic manufacturers.
This document discusses nutraceuticals and their health benefits. It defines nutraceuticals as foods or food components that provide medical or health benefits, including the prevention and treatment of disease. Some key points include:
- Nutraceuticals include probiotics, prebiotics, antioxidants, herbs, and other functional food components. They are associated with preventing major diseases like heart disease, cancer, hypertension and diabetes.
- Nutraceuticals are preferred over pharmaceuticals due to being natural, less toxic substances that consumers believe are safer. They are also seen as helping to reduce healthcare costs.
- The document outlines various categories of nutraceuticals and provides examples of components and their health functions
This document discusses phytochemicals, which are naturally occurring substances in plants that have protective or disease preventive properties. Some key points:
- Phytochemicals act as natural defenses in plants and provide pigment. They are nonessential nutrients for humans but have potential health benefits.
- Scientists have identified over 3,000 phytochemicals including lycopene in tomatoes and watermelons, allium compounds in onions and garlic, and ellagic acid in berries.
- Many phytochemicals have antioxidant effects and may help prevent cancer, heart disease, and other illnesses by reducing free radicals and cholesterol levels.
This document discusses nutraceuticals and why they are preferred over medicines. Some key points:
- Nutraceuticals are foods or nutrients that provide health benefits like preventing or treating disease. They bridge the gap between food and medicine.
- Nutraceuticals have advantages over pharmaceuticals like working to prevent diseases rather than just treating symptoms. They offer risk factor modification for those with existing diseases.
- Common nutraceuticals include probiotics, prebiotics, antioxidants, polyphenols, and fatty acids which can benefit conditions like heart health, digestion, cancer prevention, and more.
- The FDA approves certain health claims for nutraceuticals that can reduce risks of high blood pressure,
1) Nutraceuticals provide health benefits and can help prevent diseases. They are derived from foods and have therapeutic effects for conditions like cancer, diabetes, obesity, and cardiovascular and neurodegenerative diseases.
2) Specific nutraceuticals like curcumin, green tea, and omega-3 fatty acids have been shown to help with diseases by reducing inflammation, acting as antioxidants, and positively affecting insulin sensitivity and cholesterol levels.
3) While nutraceuticals show promise, there are also challenges to their use in cancer treatment including difficulties achieving high systemic concentrations and insufficient pre-clinical data to advance combinational therapies in clinical settings.
Application of enzymes in food industriessadiasiddiqa3
Enzymes are important biocatalysts used widely in the food industry. They perform specific reactions that are essential for food production and processing. Enzymes are used in industries like baking, dairy, brewing, meat, and beverages to improve quality attributes like texture, color, and flavor. They can enhance qualities like freshness in bakery products or clarity in fruit juices. The use of enzymes can lower production costs while reducing waste and energy usage compared to traditional chemical processes. They also cause less environmental pollution as they are biodegradable and reusable. Common food enzymes include amylases, proteases, pectinases, and lactases.
Beneficial Effects of Probiotics
Introduction: PROBIOTICS are living microorganisms, when taken by mouth, benefit your health by improving the balance of bacteria in the intestines.
Often bacteria, but also include some kinds of yeast.
PROBIOTICS are “good” bacteria or non-pathogenic in healthy people.
Gut contains over 500 different types of beneficial bacteria.
Beneficial functions such as inhibiting the growth of pathogenic bacteria, aiding in digestion, and vitamin-B synthesis.
To consider Bacterium as Probiotics, must meet the following criteria:
It is a microbial organism which is not harmful
It remains alive during processing and the shelf life of the food
It must survive digestion and remain alive in the gut
It is able to bring about a response in the gut
It is associated with health benefits
Common Probiotic Bacteria
Lactobacillus acidophilus
Lactobacillus casei
Lactobacillus reuteri
Lactobacillus plantarum
Lactobacillus rhamnosus
Bifidobacterium animalis
Bifidobacterium infantis
Bifidobacterium lactis
Bifidobacterium longum
Beneficial Effects of Probiotics
Absorbing and/or destroying toxins released by certain “bad” bacteria that can make you sick.
Producing substances that prevent infection.
Preventing harmful bacteria from attaching to the gut wall and growing there.
Boosting your immune system
Sending signals to your cells to strengthen the mucus in your intestine, which helps it act as a barrier against infection.
Production of B vitamins. Vitamin B is important in maintaining healthy skin, a healthy nervous system and preventing anemia
Decrease gas production and bloating
The document provides an overview of nutraceuticals. It defines nutraceuticals as food or food components that provide health benefits, including the prevention and treatment of disease. Nutraceuticals are classified into nutrients, herbals/phytochemicals, and dietary supplements. Common examples of disease areas that nutraceuticals can benefit include joint health, cardiovascular health, eye health, and cancer prevention. The global nutraceutical market is growing and includes functional foods, functional beverages, and dietary supplements. Some popular marketed nutraceutical products are also mentioned.
The document summarizes a student seminar on marine nutraceuticals. It defines nutraceuticals and discusses their classification into dietary supplements and functional foods. It then examines several types of marine nutraceuticals - sea lettuce, chitin and chitosan extracted from shellfish, abalone, and fish oil containing omega-3 fatty acids. The document outlines the health benefits of these nutraceuticals and the market and growth potential for nutraceuticals in India.
The document discusses designer foods and their potential role in addressing malnutrition and non-communicable diseases in India. It provides examples of different types of designer foods such as designer milk, eggs, broccoli, probiotic yogurt, and meat that are modified or fortified with specific nutrients to provide targeted health benefits. The document also discusses other approaches for tackling health issues like biofortification, food fortification, nutraceuticals, personalized nutrition using 3D food printing. It provides details on the formulation process and health benefits of various designer foods.
This document summarizes various anti-nutritional factors found in plants that can interfere with nutrient absorption and utilization. It discusses different types of anti-nutritional factors like protease inhibitors, phytate, tannins, saponins, oxalates, mycotoxins, lectins, alkaloids, and toxic amino acids. For each type, it provides examples of food sources, describes their effects on animal health and production, and mentions methods of detoxification like heat processing, soaking, or extraction with water. The document emphasizes that while anti-nutritional factors play a defensive role for plants, they can reduce feed intake, nutrient absorption, and growth performance in animals if not properly managed or removed
This document discusses pigments and flavors found in foods. It covers natural pigments like chlorophyll, carotenoids, anthocyanins, and betalins which impart colors to plants and foods. It also discusses synthetic colorants and banned colors. Flavors are described as a combination of taste, aroma, and mouthfeel. The basic tastes of sweet, bitter, sour, salty and umami are explained along with examples of compounds that produce each taste. References are provided at the end.
Probiotics are live microorganisms that provide health benefits when consumed. Probiotics like certain Lactobacillus and Bifidobacterium species may help treat periodontal disease by inhibiting pathogenic bacteria, reducing inflammation, and strengthening the immune system. While more research is still needed, some studies have found probiotics can decrease gingivitis and periodontal pocket depth when consumed as lozenges or gum to allow colonization of the oral cavity. Prebiotics may also help probiotics thrive in the mouth, but their role in oral health is still unclear. Overall, probiotics show promise for periodontal disease but are still in the early stages of research and validation through large clinical trials is required.
Rekha presented on edible vaccines. Edible vaccines involve introducing genes from pathogens into plants to produce antigens. When consumed, these plant-based vaccines stimulate mucosal and systemic immunity. Various pathogens have been expressed in plants, including ETEC, cholera, Norwalk virus, hepatitis B, and measles. Advantages are oral delivery, lower costs, and stability without refrigeration. Challenges include ensuring consistent dosage and developing tolerance. Many organizations in India are researching edible vaccine candidates for diseases like malaria, tuberculosis, dengue, and hepatitis E.
important of nutraceuticals in pharmacy field for beneficial effect, herbal foods, useful effects in human beings, anticancer activity, fertility activity, anti diabetic activity, scope of nutraceutical market in INDIA
Biofortification and biofortified foods.pptxSamayaKhan3
This document discusses biofortification, which is the process of increasing micronutrients in food crops. It describes how biofortification can help address micronutrient deficiencies that affect billions of people. Specific examples are given of biofortified staple crops like rice, maize, cassava, and wheat that have been developed to increase vitamins A, C, and zinc through conventional breeding or genetic engineering. The document concludes that biofortified crops hold promise for improving nutrition and represent a sustainable way to prevent micronutrient malnutrition globally.
This document summarizes several phytochemicals found in plants and their health benefits. It discusses the antimicrobial, anti-cancer, and heart-healthy properties of allicin from garlic. It also outlines the anti-allergic, anti-cancer, and antioxidant effects of flavonoids found in tea, soy, and other plants. Finally, it briefly describes several other phytochemicals like beta-carotene, lutein, lycopene, isoflavones, catechins, and anthocyanidins and their roles in eye health, cancer prevention, and other benefits.
Probiotics and prebiotics are live microorganisms and non-digestible foods, respectively, that provide health benefits when consumed. Probiotics include bacteria like Lactobacillus and Bifidobacterium, while prebiotics are fibers that feed beneficial gut bacteria. Together, they can balance intestinal microflora, enhance digestion and nutrient absorption, and reduce symptoms of conditions like diarrhea and irritable bowel syndrome. The document discusses the history of these concepts and provides definitions, examples, suppliers, and safety and labeling considerations for probiotic and prebiotic products.
this presentation is in two sections, 1st one is about protein quality estimation and 2nd is about novel protein sources.
hope it would be helpful for u guys...
Fruit as Medicine: strawberry, Fragaria AnanassaKevin KF Ng
This document provides an overview of strawberries and their potential health benefits. It begins with definitions of strawberries and their botanical classification. It then discusses the global production and consumption of strawberries, highlighting that China is the world's leading producer. The document reviews scientific studies on the nutrients, phytochemicals, and biological activities of strawberries. It summarizes various animal and human clinical studies that have found strawberries may help reduce cardiovascular risk factors, pain/inflammation, and insulin levels. The document provides a high-level view of strawberries and the research investigating their possible health applications.
This document provides information about blueberries, including:
- Blueberries have many health benefits and antioxidant compounds that may delay chronic diseases.
- They are related to cranberries, bilberries, and cowberries, and are cultivated and picked wild.
- Blueberries have the highest concentration of antioxidants and may reduce cancer and heart disease risk by inhibiting tumor growth and reducing risk factors.
This document provides an overview of probiotics, focusing on the bacteria Lactobacillus and Bifidobacterium. It discusses the history of probiotics, why they are important for human health, examples of foods containing probiotics, and their mechanisms of action. The document also covers commercial probiotic strains, genetically engineered probiotics, prebiotics, and Indian probiotic manufacturers.
This document discusses nutraceuticals and their health benefits. It defines nutraceuticals as foods or food components that provide medical or health benefits, including the prevention and treatment of disease. Some key points include:
- Nutraceuticals include probiotics, prebiotics, antioxidants, herbs, and other functional food components. They are associated with preventing major diseases like heart disease, cancer, hypertension and diabetes.
- Nutraceuticals are preferred over pharmaceuticals due to being natural, less toxic substances that consumers believe are safer. They are also seen as helping to reduce healthcare costs.
- The document outlines various categories of nutraceuticals and provides examples of components and their health functions
This document discusses phytochemicals, which are naturally occurring substances in plants that have protective or disease preventive properties. Some key points:
- Phytochemicals act as natural defenses in plants and provide pigment. They are nonessential nutrients for humans but have potential health benefits.
- Scientists have identified over 3,000 phytochemicals including lycopene in tomatoes and watermelons, allium compounds in onions and garlic, and ellagic acid in berries.
- Many phytochemicals have antioxidant effects and may help prevent cancer, heart disease, and other illnesses by reducing free radicals and cholesterol levels.
This document discusses nutraceuticals and why they are preferred over medicines. Some key points:
- Nutraceuticals are foods or nutrients that provide health benefits like preventing or treating disease. They bridge the gap between food and medicine.
- Nutraceuticals have advantages over pharmaceuticals like working to prevent diseases rather than just treating symptoms. They offer risk factor modification for those with existing diseases.
- Common nutraceuticals include probiotics, prebiotics, antioxidants, polyphenols, and fatty acids which can benefit conditions like heart health, digestion, cancer prevention, and more.
- The FDA approves certain health claims for nutraceuticals that can reduce risks of high blood pressure,
1) Nutraceuticals provide health benefits and can help prevent diseases. They are derived from foods and have therapeutic effects for conditions like cancer, diabetes, obesity, and cardiovascular and neurodegenerative diseases.
2) Specific nutraceuticals like curcumin, green tea, and omega-3 fatty acids have been shown to help with diseases by reducing inflammation, acting as antioxidants, and positively affecting insulin sensitivity and cholesterol levels.
3) While nutraceuticals show promise, there are also challenges to their use in cancer treatment including difficulties achieving high systemic concentrations and insufficient pre-clinical data to advance combinational therapies in clinical settings.
Application of enzymes in food industriessadiasiddiqa3
Enzymes are important biocatalysts used widely in the food industry. They perform specific reactions that are essential for food production and processing. Enzymes are used in industries like baking, dairy, brewing, meat, and beverages to improve quality attributes like texture, color, and flavor. They can enhance qualities like freshness in bakery products or clarity in fruit juices. The use of enzymes can lower production costs while reducing waste and energy usage compared to traditional chemical processes. They also cause less environmental pollution as they are biodegradable and reusable. Common food enzymes include amylases, proteases, pectinases, and lactases.
Beneficial Effects of Probiotics
Introduction: PROBIOTICS are living microorganisms, when taken by mouth, benefit your health by improving the balance of bacteria in the intestines.
Often bacteria, but also include some kinds of yeast.
PROBIOTICS are “good” bacteria or non-pathogenic in healthy people.
Gut contains over 500 different types of beneficial bacteria.
Beneficial functions such as inhibiting the growth of pathogenic bacteria, aiding in digestion, and vitamin-B synthesis.
To consider Bacterium as Probiotics, must meet the following criteria:
It is a microbial organism which is not harmful
It remains alive during processing and the shelf life of the food
It must survive digestion and remain alive in the gut
It is able to bring about a response in the gut
It is associated with health benefits
Common Probiotic Bacteria
Lactobacillus acidophilus
Lactobacillus casei
Lactobacillus reuteri
Lactobacillus plantarum
Lactobacillus rhamnosus
Bifidobacterium animalis
Bifidobacterium infantis
Bifidobacterium lactis
Bifidobacterium longum
Beneficial Effects of Probiotics
Absorbing and/or destroying toxins released by certain “bad” bacteria that can make you sick.
Producing substances that prevent infection.
Preventing harmful bacteria from attaching to the gut wall and growing there.
Boosting your immune system
Sending signals to your cells to strengthen the mucus in your intestine, which helps it act as a barrier against infection.
Production of B vitamins. Vitamin B is important in maintaining healthy skin, a healthy nervous system and preventing anemia
Decrease gas production and bloating
The document provides an overview of nutraceuticals. It defines nutraceuticals as food or food components that provide health benefits, including the prevention and treatment of disease. Nutraceuticals are classified into nutrients, herbals/phytochemicals, and dietary supplements. Common examples of disease areas that nutraceuticals can benefit include joint health, cardiovascular health, eye health, and cancer prevention. The global nutraceutical market is growing and includes functional foods, functional beverages, and dietary supplements. Some popular marketed nutraceutical products are also mentioned.
The document summarizes a student seminar on marine nutraceuticals. It defines nutraceuticals and discusses their classification into dietary supplements and functional foods. It then examines several types of marine nutraceuticals - sea lettuce, chitin and chitosan extracted from shellfish, abalone, and fish oil containing omega-3 fatty acids. The document outlines the health benefits of these nutraceuticals and the market and growth potential for nutraceuticals in India.
The document discusses designer foods and their potential role in addressing malnutrition and non-communicable diseases in India. It provides examples of different types of designer foods such as designer milk, eggs, broccoli, probiotic yogurt, and meat that are modified or fortified with specific nutrients to provide targeted health benefits. The document also discusses other approaches for tackling health issues like biofortification, food fortification, nutraceuticals, personalized nutrition using 3D food printing. It provides details on the formulation process and health benefits of various designer foods.
This document summarizes various anti-nutritional factors found in plants that can interfere with nutrient absorption and utilization. It discusses different types of anti-nutritional factors like protease inhibitors, phytate, tannins, saponins, oxalates, mycotoxins, lectins, alkaloids, and toxic amino acids. For each type, it provides examples of food sources, describes their effects on animal health and production, and mentions methods of detoxification like heat processing, soaking, or extraction with water. The document emphasizes that while anti-nutritional factors play a defensive role for plants, they can reduce feed intake, nutrient absorption, and growth performance in animals if not properly managed or removed
This document discusses pigments and flavors found in foods. It covers natural pigments like chlorophyll, carotenoids, anthocyanins, and betalins which impart colors to plants and foods. It also discusses synthetic colorants and banned colors. Flavors are described as a combination of taste, aroma, and mouthfeel. The basic tastes of sweet, bitter, sour, salty and umami are explained along with examples of compounds that produce each taste. References are provided at the end.
Probiotics are live microorganisms that provide health benefits when consumed. Probiotics like certain Lactobacillus and Bifidobacterium species may help treat periodontal disease by inhibiting pathogenic bacteria, reducing inflammation, and strengthening the immune system. While more research is still needed, some studies have found probiotics can decrease gingivitis and periodontal pocket depth when consumed as lozenges or gum to allow colonization of the oral cavity. Prebiotics may also help probiotics thrive in the mouth, but their role in oral health is still unclear. Overall, probiotics show promise for periodontal disease but are still in the early stages of research and validation through large clinical trials is required.
Rekha presented on edible vaccines. Edible vaccines involve introducing genes from pathogens into plants to produce antigens. When consumed, these plant-based vaccines stimulate mucosal and systemic immunity. Various pathogens have been expressed in plants, including ETEC, cholera, Norwalk virus, hepatitis B, and measles. Advantages are oral delivery, lower costs, and stability without refrigeration. Challenges include ensuring consistent dosage and developing tolerance. Many organizations in India are researching edible vaccine candidates for diseases like malaria, tuberculosis, dengue, and hepatitis E.
important of nutraceuticals in pharmacy field for beneficial effect, herbal foods, useful effects in human beings, anticancer activity, fertility activity, anti diabetic activity, scope of nutraceutical market in INDIA
Biofortification and biofortified foods.pptxSamayaKhan3
This document discusses biofortification, which is the process of increasing micronutrients in food crops. It describes how biofortification can help address micronutrient deficiencies that affect billions of people. Specific examples are given of biofortified staple crops like rice, maize, cassava, and wheat that have been developed to increase vitamins A, C, and zinc through conventional breeding or genetic engineering. The document concludes that biofortified crops hold promise for improving nutrition and represent a sustainable way to prevent micronutrient malnutrition globally.
This document summarizes several phytochemicals found in plants and their health benefits. It discusses the antimicrobial, anti-cancer, and heart-healthy properties of allicin from garlic. It also outlines the anti-allergic, anti-cancer, and antioxidant effects of flavonoids found in tea, soy, and other plants. Finally, it briefly describes several other phytochemicals like beta-carotene, lutein, lycopene, isoflavones, catechins, and anthocyanidins and their roles in eye health, cancer prevention, and other benefits.
Probiotics and prebiotics are live microorganisms and non-digestible foods, respectively, that provide health benefits when consumed. Probiotics include bacteria like Lactobacillus and Bifidobacterium, while prebiotics are fibers that feed beneficial gut bacteria. Together, they can balance intestinal microflora, enhance digestion and nutrient absorption, and reduce symptoms of conditions like diarrhea and irritable bowel syndrome. The document discusses the history of these concepts and provides definitions, examples, suppliers, and safety and labeling considerations for probiotic and prebiotic products.
this presentation is in two sections, 1st one is about protein quality estimation and 2nd is about novel protein sources.
hope it would be helpful for u guys...
Fruit as Medicine: strawberry, Fragaria AnanassaKevin KF Ng
This document provides an overview of strawberries and their potential health benefits. It begins with definitions of strawberries and their botanical classification. It then discusses the global production and consumption of strawberries, highlighting that China is the world's leading producer. The document reviews scientific studies on the nutrients, phytochemicals, and biological activities of strawberries. It summarizes various animal and human clinical studies that have found strawberries may help reduce cardiovascular risk factors, pain/inflammation, and insulin levels. The document provides a high-level view of strawberries and the research investigating their possible health applications.
This document provides information about blueberries, including:
- Blueberries have many health benefits and antioxidant compounds that may delay chronic diseases.
- They are related to cranberries, bilberries, and cowberries, and are cultivated and picked wild.
- Blueberries have the highest concentration of antioxidants and may reduce cancer and heart disease risk by inhibiting tumor growth and reducing risk factors.
Food as Medicine: Cavendish banana, US #1 selling FruitKevin KF Ng
The document discusses the Cavendish banana, the number one selling fruit in the US. It provides details on the history, cultivation, nutritional composition, phytochemicals, and results from clinical studies on the banana. The Cavendish banana is a sterile triploid cultivar that is propagated through runners or cloning. It is rich in nutrients like vitamin C and potassium as well as phytochemicals that may provide health benefits, though clinical studies have found mixed results. More research is still needed to better understand the health impacts of banana consumption.
This document discusses lycopene, a carotenoid pigment found in tomatoes and other red fruits and vegetables. It provides lycopene's sources, history of research on it, levels of intake in different populations, content in various foods, biological activities including antioxidant effects, and potential health benefits related to reducing risks of certain cancers and cardiovascular disease. The Pennington Nutrition Series publishes research from the Pennington Biomedical Research Center on nutrition, chronic disease prevention, and healthy aging.
Apple is an excellent functional food exhibit antioxidant property which is good to prevent aging and degenerative disorders. Apple peel is not waste at all, it has promising hidden health benefits.
Pre and probiotics in colorectal cancer Prevention By Dalia Khamis El-DeebDalia Deeb
This document discusses prebiotics, probiotics, and their potential role in preventing colon cancer. It begins with definitions of prebiotics as selectively fermented ingredients that change the gastrointestinal microflora to benefit health. Probiotics are live microorganisms that colonize the intestines and exert beneficial effects. The document explores how gut microbiota can contribute to carcinogenesis and the mechanisms by which probiotics and their short-chain fatty acid products may prevent colon cancer, such as decreasing pH, modulating compounds, and inducing apoptosis in altered cells. It concludes that while studies have shown potential, more research is still needed to fully understand mechanisms and generate conclusive evidence on using prebiotics and probiotics to prevent and manage colon
This document reviews strategies for producing probiotic non-dairy products and evaluating their health benefits. It discusses using fruit juices as a matrix for probiotic microorganisms and describes studies processing probiotic mango and mixed berry juices. Major factors affecting probiotic survival in juices are addressed, along with strategies like fortification with prebiotics, microencapsulation, adaptation, and continuous fermentation technologies. The viability of probiotics in food products depends on maintaining concentrations of 106-107 CFU/g at consumption.
Phytochemical Composition and Nutritional Properties of Non-Diary Probiotic B...CrimsonpublishersNTNF
This document summarizes a research study on the phytochemical composition and nutritional properties of non-dairy probiotic beverages. Key findings include:
- Probiotic beverages were produced using extracts of various fruits, vegetables, and herbs. Phytochemical analysis found the presence of cardiac glycosides, alkaloids, flavonoids, and reducing sugars but not steroids, phenols, tannins, terpenoids, glycosides, or saponins.
- Proximate analysis found the beverages had high moisture content (over 96%), low levels of fat and carbohydrates, and no crude fiber. Crude protein and ash levels varied between samples.
- The
Nutrigenomics: The Genome food interfacesharadabgowda
This document provides an overview of nutrigenomics, including:
- The definition of nutrigenomics as studying the relationship between human genome, nutrition and health.
- How nutrients can interact with genes through direct interaction, epigenetic interactions, and genetic variations.
- Tools and databases used in nutrigenomics research like BioConductor and the Nutritional Phenotype database.
- Examples of how nutrigenomics research can inform plant breeding to develop crops with improved nutritional profiles through approaches like marker-assisted selection and genome editing.
This document summarizes a presentation on probiotics, prebiotics, and synbiotics. It discusses the gut microbiome and how critical illness can disrupt it. It defines probiotics, prebiotics, and synbiotics and provides examples of each. It outlines proposed mechanisms of action and potential health benefits, particularly in treating ICU patients. However, the document also notes challenges in using probiotics for critically ill patients, as a large recent trial found that the probiotic L. rhamnosus GG did not significantly reduce ventilator-associated pneumonia in ICU patients.
Kale is a cruciferous vegetable that is a member of the cabbage family. It contains nutrients like vitamins A, K, and C as well as phytonutrients like beta-carotene, lutein, zeaxanthin, and glucosinolates. Scientific studies show kale may have benefits like antioxidant, anti-inflammatory, and anticancer properties, though more clinical research is still needed. Kale is generally safe to consume but may cause allergic reactions in some individuals or interfere with blood thinners due to its vitamin K content. Cooking methods can impact the levels of nutrients and phytonutrients in kale.
This document describes a marketing plan for AIG-ONE, which sells chlorophyll and other health products. It offers three package levels - basic, premium, and supreme - with increasing numbers of "business centers" and compensation. The basic package includes 2 boxes of chlorophyll and allows earning up to PHP240,000 per month. The premium package includes 8 boxes of chlorophyll and allows earning up to PHP480,000 monthly. The supreme package includes 26 boxes of chlorophyll and allows earning up to PHP3,600,000 per month. The document emphasizes the importance of health and taking action now to build an empire and financial freedom through this opportunity.
The document discusses the health benefits of blueberries. It states that blueberries contain phytochemicals called anthocyanins that act as antioxidants and may reduce the risk of chronic diseases like cancer and heart disease. Regular consumption of blueberries may improve brain, vision and heart health, and reduce the risk of conditions like diabetes and Alzheimer's disease. The document concludes that blueberries are a superfood due to the various health benefits provided by their phytochemical content.
Botanicals have a long history of use to promote health. The European Botanical Forum was founded to encourage expert discussion on issues related to botanical food supplements. The Fact File produced by the Forum aims to correct misconceptions about supplements. It provides an overview of their benefits, safety, quality and regulation. Botanicals are defined as whole or fragmented plants, algae, fungi or lichens used in foods or supplements.
This document summarizes research on cocoa polyphenols and their health benefits. Cocoa has the highest concentration of flavonoids among commonly consumed foods. Studies show cocoa extracts have high antioxidant capacity compared to other flavonoid-rich foods like tea and wine. Cocoa polyphenols have been shown to inhibit LDL oxidation and increase plasma antioxidant levels in humans. While cocoa may benefit cardiovascular health through antioxidants and effects on inflammation, platelets, and endothelium, no trials have yet demonstrated its protective effects on cardiovascular disease.
Cranberries have many potential health benefits and were traditionally used by Native Americans for medicine. They are high in antioxidants like flavonoids which may help prevent urinary tract infections and stomach ulcers. Modern research also suggests cranberries could help prevent cardiovascular disease and certain cancers due to their antioxidant properties. While cranberry juice may help with hydration, the active compounds are removed during processing so it does not treat UTIs on its own.
Maqui berry is a deeply purple berry from Chile that has the highest antioxidant content of any fruit. It scores higher on the ORAC scale than acai and goji berries. The Mapuche Indians traditionally used maqui berries medicinally to treat various ailments. Laboratory research has shown that maqui berries have strong anti-inflammatory and anticancer effects due to their high concentration of antioxidants like anthocyanins.
Similar to Fruit as Medicine: blueberry, Genus vaccinium (20)
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Life expectancy in the United States declined by 2.93 years in 2023. Chronic diseases such as cardiovascular disease, cancer stroke, and lung disease continue to rise. Evidence is presented that chronic inflammation can be reduced by using food as medicine
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The recent discoveries of nociceptive transient receptive ion channels as pain receptors and its blockade by phytochemicals opens a new era for topical pain research .
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Chicken soup has long been consumed around the world for its nutritional and medicinal benefits. A modern "super chicken soup" recipe adds shitake mushrooms to provide flavor, boost immunity, and enhance the anti-inflammatory properties of the ingredients. The soup contains chicken, vegetables, herbs, and spices that contain amino acids and phytochemicals shown to reduce inflammation. To make it, boil water and add sliced chicken, onions, garlic, ginger, shitake mushrooms and cook for 15 minutes, seasoning with salt and pepper.
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Tumor Evolution:
Genetic and epigenetic changes during tumor progression can lead to alterations in receptor status.
Treatment Effects:
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Heterogeneity:
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TEST BANK For Brunner and Suddarth's Textbook of Medical-Surgical Nursing, 14th Edition (Hinkle, 2017) Verified Chapter's 1 - 73 Complete.pdf
TEST BANK For Brunner and Suddarth's Textbook of Medical-Surgical Nursing, 14th Edition (Hinkle, 2017) Verified Chapter's 1 - 73 Complete.pdf
TEST BANK For Brunner and Suddarth's Textbook of Medical-Surgical Nursing, 14th Edition (Hinkle, 2017) Verified Chapter's 1 - 73 Complete.pdf
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Skin is the largest organ of the human body, serving crucial functions that include protection, sensation, regulation, and synthesis. Structurally, it consists of three main layers: the epidermis, dermis, and hypodermis (subcutaneous layer).
1. **Epidermis**: The outermost layer primarily composed of epithelial cells called keratinocytes. It provides a protective barrier against environmental factors, pathogens, and UV radiation.
2. **Dermis**: Located beneath the epidermis, the dermis contains connective tissue, blood vessels, hair follicles, and sweat glands. It plays a vital role in supporting and nourishing the epidermis, regulating body temperature, and housing sensory receptors for touch, pressure, temperature, and pain.
3. **Hypodermis**: Also known as the subcutaneous layer, it consists of fat and connective tissue that anchors the skin to underlying structures like muscles and bones. It provides insulation, cushioning, and energy storage.
Skin performs essential functions such as regulating body temperature through sweat production and blood flow control, synthesizing vitamin D when exposed to sunlight, and serving as a sensory interface with the external environment.
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Acne is a common skin condition that occurs when hair follicles become clogged with oil and dead skin cells. It typically manifests as pimples, blackheads, or whiteheads, often on the face, chest, shoulders, or back. Acne can range from mild to severe and may cause emotional distress and scarring in some cases.
**Causes:**
1. **Excess Oil Production:** Hormonal changes during adolescence or certain times in adulthood can increase sebum (oil) production, leading to clogged pores.
2. **Clogged Pores:** When dead skin cells and oil block hair follicles, bacteria (usually Propionibacterium acnes) can thrive, causing inflammation and acne lesions.
3. **Hormonal Factors:** Fluctuations in hormone levels, such as during puberty, menstrual cycles, pregnancy, or certain medical conditions, can contribute to acne.
4. **Genetics:** A family history of acne can increase the likelihood of developing the condition.
**Types of Acne:**
- **Whiteheads:** Closed plugged pores.
- **Blackheads:** Open plugged pores with a dark surface.
- **Papules:** Small red, tender bumps.
- **Pustules:** Pimples with pus at their tips.
- **Nodules:** Large, solid, painful lumps beneath the surface.
- **Cysts:** Painful, pus-filled lumps beneath the surface that can cause scarring.
**Treatment:**
Treatment depends on the severity and type of acne but may include:
- **Topical Treatments:** Such as benzoyl peroxide, salicylic acid, or retinoids to reduce bacteria and unclog pores.
- **Oral Medications:** Antibiotics or oral contraceptives for hormonal acne.
- **Procedures:** Such as chemical peels, extraction of comedones, or light therapy for more severe cases.
**Prevention and Management:**
- **Cleanse:** Regularly wash skin with a gentle cleanser.
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- **Sun Protection:** Use sunscreen to prevent exacerbation of acne scars and inflammation.
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Dr. Tan's Balance Method.pdf (From Academy of Oriental Medicine at Austin)GeorgeKieling1
Home
Organization
Academy of Oriental Medicine at Austin
Academy of Oriental Medicine at Austin
Academy of Oriental Medicine at Austin
About AOMA: The Academy of Oriental Medicine at Austin offers a masters-level graduate program in acupuncture and Oriental medicine, preparing its students for careers as skilled, professional practitioners. AOMA is known for its internationally recognized faculty, award-winning student clinical internship program, and herbal medicine program. Since its founding in 1993, AOMA has grown rapidly in size and reputation, drawing students from around the nation and faculty from around the world. AOMA also conducts more than 20,000 patient visits annually in its student and professional clinics. AOMA collaborates with Western healthcare institutions including the Seton Family of Hospitals, and gives back to the community through partnerships with nonprofit organizations and by providing free and reduced price treatments to people who cannot afford them. The Academy of Oriental Medicine at Austin is located at 2700 West Anderson Lane. AOMA also serves patients and retail customers at its south Austin location, 4701 West Gate Blvd. For more information see www.aoma.edu or call 512-492-303434.
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Fruit as Medicine: blueberry, Genus vaccinium
1. FRUIT AS MEDICINE:
BLUE BERRY,
GENUS VACCINIUM
By
Kevin KF Ng, MD, PhD
Former Associate Professor of Medicine
Division of Clinical Pharmacology
University of Miami, Miami, FL., USA
Email:kevinng68@gmail.com
A slide presentation for HealthCare Provider Jan, 2020
2. Outline of lecture
▪ What is blueberry
▪ History
▪ Scientific classification
▪ World and US production of blueberry
▪ Nutrient and bioactive compounds
▪ Pharmacology
▪ Clinical studies
▪ Summary
3. What is a blueberry
▪ Blueberries are perennial flowering plants with blue–
or purple–colored berries.
▪ They are classified in the section Cyanococcus within
the genus Vaccinium.
▪ Vaccinium also includes cranberries, bilberries,
huckleberries and Madeira blueberries.
▪ Commercial "blueberries" – including both wild
('lowbush') and cultivated ('highbush') blueberries –
are all native to North America.
▪ The highbush blueberry varieties were introduced into
Europe during the 1930s
https://en.wikipedia.org/wiki/Blueberry
4. History of blueberry cultivation
Adapted from https://rucore.libraries.rutgers.edu/rutgers-lib/45986/PDF/1/play/
5. Top Producing Countries of Blueberry Fruit(2018)
https://www.tridge.com/intelligences/billberry/production
6. Distribution of varieties of blueberry in the United States
https://myperfectplants.com/2018/08/31/different-blueberry-bushes/
Lowbush variety Northern highbush variety Southern highbush variety Rabbiteye variety
8. Major varieties of blueberry
▪ There are five major varieties of blueberry
grown in the United States:
▪ Lowbush Vaccinium angustifolium
▪ Northern highbush Vaccinium corymbosum
▪ Southern highbush Vaccinium formosum
▪ Southern Rabbiteye Vaccinium virgatum/ashei
▪ Hybrid half-high
▪ Of these, northern highbush blueberry
varieties are the most common types of
blueberries cultivated throughout the world.
Vaccinium angustifolium
10. Anatomy of a blueberry fruit
https://www.kitchenstories.com/en/stories/4-things-to-know-about-blueberries-plus-3-new-recipes
calyx
skin
flesh
seed
11. Nutrient composition of blueberry
https://fdc.nal.usda.gov/fdc-app.html#/food-details/341640/nutrients
12. Nutrient and phytochemical composition of blueberry
Phytochemicals
https://fdc.nal.usda.gov/fdc-app.html#/food-details/341640/nutrients
13. Classification of bioactive compounds (mg/100g ) in
blueberry fruits
https://www.researchgate.net/figure/Phenolic-composition-of-blueberry-fruits_tbl2_281167873
14. Major bioactive compounds of ripe Blueberry Fruit
Adapted from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4581264/
60%-90% of total polyphenols
0.3% fruit
25-495 mg%
Chlorogenic acids
15. Anthocyanin content in blueberry compared with other fruits
https://academic.oup.com/advances/advance-article/doi/10.1093/advances/nmz065/5536953
16. What is an anthocyanin and anthocyanidin?
▪ Anthocyanin is a blue, violet or red flavonoid pigment found in
plants.
▪ The main difference between anthocyanin and anthocyanidin is
that:
▪ anthocyanin is a water-soluble vacuolar pigment whereas
▪ anthocyanidin is the sugar-free counterpart of anthocyanin.
▪ the color of both anthocyanin and anthocyanidin depends on the pH.
https://pediaa.com/difference-between-anthocyanin-and-anthocyanidin/
anthocyanin
17. Structural classification of 6 most common anthocyanidins.
https://onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12024
18. Scientific studies on polyphenols in blueberries.
▪ Most polyphenol studies have been conducted using the highbush
cultivar of blueberries (V. corymbosum),
▪ The content of polyphenols and anthocyanins in lowbush (wild)
blueberries (V. angustifolium) exceeds values found in highbush cultivars.
https://en.m.wikipedia.org/wiki/Blueberry
21. A recent advancement in the measurement of antioxidant
activity in foods is the cellular antioxidant activity (CAA) assay
http://www.wildblueberries.com/health-research/antioxidants/
22. Damaging effects of free radicals: oxidative stress
▪ Production of free radicals in the human body:
▪ Effects of free radicals in the human body:
▪ Cardiovascular disease
▪ Cancer
▪ Aging process
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3249911/
23. Antioxidant and Anti-Inflammatory Effects of Blueberry Anthocyanins
on Human Retinal Capillary Endothelial Cells (2018)
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5842687/
24. Anthocyanin Supplementation Improves Endothelial Function in
Hypercholesterolemic Individuals (2011)
Levels of plasma anthocyanins (A), cGMP (B), and FMD (C) before and after (12 wks) capsule ingestion (n = 12).
Brachial artery flow-mediated dilation (FMD
http://clinchem.aaccjnls.org/content/57/11/1524
25. Effects of different anthocyanin treatments on cell viability in
Human Retinal Capillary Endothelial Cells (HRCECs)
exposed to high glucose for 24 and 48 h
∗ and ∗∗ indicate P < 0.05 and P < 0.01, respectively, compared to each NG group; #, ##,
and ### indicate P < 0.05, P < 0.01, and P < 0.001, respectively, compared to each HG group.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5842687/
26. Blueberry and Mulberry Juice Prevent Obesity Development
in Mice (2013)
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3797064/
Body weight Liquid intake
27. Blueberry and Mulberry Juice Prevent Obesity Development
in Mice (2013)
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3797064/
Leptin Insulin HOMA-IR Adiponectin
28. Blueberry inhibits growth of breast cancer cells (2011)
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2862148/
weight % proliferation % apoptosis
29. Blueberry as a Potential Radiosensitizer for Treating
Cervical Cancer (2017)
▪ Cervical cancer (CC) is a leading cause of death in women worldwide.
▪ Radiation therapy (RT) for CC is an effective alternative, but its toxicity remains challenging.
▪ Blueberry is amongst the most commonly consumed berries in the United States. It has been
shown that resveratrol, a compound in red grapes, can be used as a radiosensitizer for prostate
cancer.
▪ In this study, we found that the percentage of colonies, PCNA expression level and the OD value of
cells from the CC cell line SiHa were all decreased in RT/Blueberry Extract (BE) group when
compared to those in the RT alone group.
▪ Furthermore, TUNEL+ cells and the relative caspase-3 activity in the CC cells were increased in the
RT/BE group compared to those in the RT alone group.
▪ The anti-proliferative effect of RT/BE on cancer cells correlated with downregulation of pro-
proliferative molecules cyclin D and cyclin E. The pro-apoptotic effect of RT/BE correlated with
upregulation of the pro-apoptotic molecule TRAIL.
▪ Thus, BE sensitizes SiHa cells to RT by inhibition of proliferation and promotion of apoptosis,
suggesting that blueberry might be used as a potential radiosensitizer to treat CC.
https://link.springer.com/article/10.1007/s12253-017-0319-y
30. Gut microbiota modulation accounts for the neuroprotective
properties of anthocyanins (2018)
• High-fat (HF) diets are thought to disrupt the profile of the gut microbiota in a manner that
may contribute to the neuroinflammation and neurobehavioral changes observed in obesity.
• we hypothesize that by preventing HF-diet induced dysbiosis it is possible to prevent
neuroinflammation and the consequent neurological disorders.
• Anthocyanins are flavonoids found in berries that exhibit anti-neuroinflammatory properties
in the context of obesity.
• Here, we demonstrate that the blackberry anthocyanin-rich extract (BE) can modulate gut
microbiota composition and counteract some of the features of HF-diet induced dysbiosis.
• In addition, we show that the modifications in gut microbial environment are partially linked
with the anti-neuroinflammatory properties of BE.
• Through fecal metabolome analysis, we unravel the mechanism by which BE participates in
the bilateral communication between the gut and the brain.
• BE alters host tryptophan metabolism, increasing the production of the neuroprotective
metabolite kynurenic acid.
• These findings strongly suggest that dietary manipulation of the gut microbiota with
anthocyanins can attenuate the neurologic complications of obesity, thus expanding the
classification of psychobiotics to anthocyanins.
https://www.nature.com/articles/s41598-018-29744-5
31. Determinant factors of the oral bioavailability of
bioactive anthocyanins
Modified from https://www.hindawi.com/journals/jo/2017/7351976/fig1/
32. Current reports of pharmacokinetics of anthocyanins in humans
after oral dose of 68-1,300 mg
٭https://www.sciencedirect.com/science/article/abs/pii/S1756464613001370
٭
33. Bioavailability study with radio-labelled anthocyanin
in humans (2019)
▪ After ingestion, anthocyanins are converted to a large number of products via
chemical events, human and microbial metabolism.
▪ Within 6 h after humans ingested 13C-labeled anthocyanin, substantial 13C-labeled
CO2 was detected in exhaled breath, which demonstrated rapid and complete
anthocyanin catabolism.
▪ >50% of the 13C still remained in the body after 48 h .
▪ Anthocyanins and their phase 2 metabolites persist in urine long after anthocyanin
intake , probably due to their transport in bile .
▪ Due to the catabolic action of gastrointestinal microflora on anthocyanins and other
food polyphenolics, phenolic acid products are very abundant in the large intestine .
https://academic.oup.com/advances/advance-article/doi/10.1093/advances/nmz065/5536953
34. Population studies on effects of blueberries in
chronic diseases (2019)
▪ Cardiovascular disease
▪ Prediabetes and Type 2 diabetes
▪ Neurodegenerative diseases
▪ Vision and Eye Health
▪ Blueberries, Anthocyanins, and Food Processing
https://academic.oup.com/advances/advance-
article/doi/10.1093/advances/nmz065/5536953
35. Meta-analysis: Hierarchy of evidence in clinical studies
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3049418/
36. Meta-analysis: Hierarchy of evidence in clinical studies
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3049418/
37. The effect of blueberries on preventing and improving
type 2 diabetes in obese and insulin-resistant adults.(2016)
* Studies that used bilberries.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5187542/
38. Meta-analysis of effects of berries products consumption on
lipid parameters compared with control arms. (2016)
https://www.nature.com/articles/srep23625/figures/1
39. Effects of blueberry supplementation on blood pressure:
a systematic review and meta-analysis of randomized clinical trials (2017)
https://www.semanticscholar.org/paper/Effects-of-blueberry-supplementation-
on-blood-a-and-Zhu-Sun/95c81a21615be0022ccf9c8031686bd162e3dfda
SBP
DBP
40. Blueberry Supplementation Improves Memory in
Older Adults (2010)
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2850944/
Data show significantly improved performances for both the V-PAL, p = 0.009, and CVLT recall, p = 0.04.
41. Blueberry as a Potential Radiosensitizer for Treating
Cervical Cancer (2017):
Evidence from tumor mediators
https://link.springer.com/article/10.1007/s12253-017-0319-y
42. Common uses of blueberries
▪ Fresh fruits
▪ Dried fruit
▪ Juice powder
▪ Concentrate Powder (50:1)
▪ Juice.
▪ Smoothie
▪ Cakes
▪ Consumer goods:
▪ Jellies
▪ Jams
▪ Pies
▪ Muffins
▪ Wines
43. Antioxidant activity of blueberry fruit is impaired by
association with milk (2008)
https://www.sciencedirect.com/science/article/abs/pii/S0891584908007454
45. Pesticides in blueberries:
Environmental Working Group's "Dirty Dozen"
▪ Blueberries are a popular fruit because they're
high in antioxidants which have been tied to
protective health benefits.
▪ In total, domestic blueberries tested positive for
42 different pesticide residues, and 73 percent of
the blueberries contained two or more pesticides.
https://www.cbsnews.com/pictures/pesticides-in-produce-environmental-working-groups-dirty-dozen/3/
46. Side effects and safety
▪ When taken by mouth: Blueberry fruit is LIKELY SAFE for
most people when consumed in the amounts found in
food.
▪ Blueberry may enhance the effects of anti-diabetic
medications.
▪ There is not enough scientific information to determine
an appropriate range of doses for blueberry.
47. Summary
▪ Blueberry is a flowering plant with blue or purple fruits.
▪ It is native to North America but cultivated since 1911.
▪ Anthocyanin flavonoids account for 60% to 90% of the
total polyphenolics in ripe blueberries.
▪ Clinical studies show that blueberries are beneficial for
patients with diabetes, hypertension, hyperlipidemia
and cancer.
▪ The bioavalability of anthocyanins is about 1% and the
beneficial effects of blueberries may be due to the
metabolites produced by the microbiome in large
intestine.