Research update: new ideas under the microscope
Cherry cheer
Antioxidative and anticancer activity of extracts of cherry blossom.
Natural antioxidants are attractive for use in foods or medicinal material to replace synthetic antioxidants. In this study, organic solvent (methanol, ethanol and acetone) extracts and water extracts of cherry (prunus serrulata var. spontanea) blossoms were prepared, and anti-oxidative and anti tumour activities of the extracts evaluated. From the results, methanolic cherry blossom extracts showed the strongest inhibition activity, indicating that cherry blossoms could be developed as valuable bioactive materials.
By: Bo-Bae Lee; Mi Ran Cha; Soo Yeon Kim; Eunju Park; Hae Ryong Park; Seung Cheol Lee.
Source: Plant Foods for Human Nutrition 62 (2) 79-84
Mexican wave
Antioxidant and antimutagenic activities of randia echinocarpa fruit.
The antioxidative and anti-mutagenic activities of fractions from randia echinocarpa fruit, which is a rubiaceae plant native to Sinaloa, Mexico, were investigated. This fruit has been traditionally used in the prevention or treatment of cancer, among other diseases. Results of the double incubation assay revealed a combination of desmutagenic and bioanti-mutagenic effects. It is suggested that randia echinocarpa fruit could be considered as a functional food and its biological properties may be important factors in establishing strategies for the rational use of this plant.
By: Santos-Cervantes, M. E.; Ibarra Zazueta, M. E.; Loarca Pina, G.; Paredes Lopez, O.; Delgado Vargas, F.
Source: Plant Foods for Human Nutrition 62 (2) 71-77
Healthy lipids
Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats.
Healthier lipid formulation based on processing strategies is one of the most important current approaches to the development of potential meat-based functional foods. This article discusses the partial replacement of meat fats with various non-meat fats of plant and marine origin which are added to different meat products using a variety of technological options. It analyses factors associated with the composition and physico-chemical properties of the new lipid materials used in meat processing. And it further discusses the consequences of changes in the composition of meat products as they relate to the potential contribution to fatty acid intake goals and lipid oxidation stability.
By: Jimenez-Colmenero, F.
Source: Trends in Food Science & Technology 18 (11) 567-578
Green tea potential
Effects of green tea and EGCG on cardiovascular and metabolic health.
Since ancient times green tea has been considered a health-promoting beverage. In recent years, scientists throughout the world have investigated the potential benefits of green tea and its most abundant catechin, epigallocatechin gallate (EGCG). The anti-cancer effects of green tea and EGCG were the focus of early research, and encouraging data from in vitro, animal model, and human studies have emerged. To prove the effectiveness for disease prevention or treatment, several multi-centre, long-term clinical studies investigating the effects of one precisely-defined green tea product on cardiovascular and metabolic endpoints would be necessary. The aim of this article is to provide an overview of the research investigating the effects of green tea and green tea catechins on cardiovascular and metabolic health.
By: Wolfram, S.
Source: Journal of the American College of Nutrition 26 (4) 373S-388S
Black cumin review
Nutritional value, functional properties and nutriceutical applications of black cumin.
Black cumin (nigella sativa) seeds and their crude or essential oils have been widely used in many traditional nutritional and medicinal applications. Consequently, black cumin has been extensively studied for its nutritional value and biological activities. Black cumin seed oil has been shown to have anti-cancer, anti-diabetic, anti-radical and immuno-modulator properties as well as having analgesic, anti-microbial, anti-inflammatory, spasmolytic, bronchodilator, hepato-protective, anti-hypertensive and renal protective properties. Moreover, black cumin seeds have many antioxidative properties and activities. This review summarises the nutritional value, functional properties and nutriceutical applications of black cumin oilseeds.
By: Ramadam, M. F.
Source: International Journal of Food Science & Technology 42 (10) 1208-1218
