Anthocyanins are notable polyphenols with extensive health benefits primarily found in red and purple plant foods. However, the low bioavailability of these phytonutrients has been a challenge that may hinder their beneficial effects. Therefore, concentrated forms of these compounds in the form of extracts have become prominent as dietary supplements or nutraceuticals. Whether these products are superior to the consumption of whole foods rich in anthocyanins in terms of bioavailability remains unclear. The aim of the present study is to investigate the changes in polyphenol content, anthocyanin content, and antioxidant activity of acai berry and blueberry during the in vitro gastrointestinal digestion stages following the INFOGEST protocol. Freeze-dried powder was utilized to represent whole foods and compared to their corresponding extracts prepared in laboratory conditions, representing concentrated dietary supplements. Polyphenol content, anthocyanin content, and antioxidant activity were measured at different stages of digestion (oral, gastric, and intestine for powders; gastric and intestine for extracts). Data were analysed to determine significant differences between the powders and extracts using two-way ANOVA. The results showed no significant differences in polyphenol and anthocyanin content between forms (powder and extract) for both acai and blueberry (p>0.05). For antioxidant activity, significantly higher antioxidant levels were observed in extracts (gastric: 22.7±6.6 and intestine: 11.3±2.7 nmole/μL, Trolox equivalents) compared to powders (gastric: 16.2±4.7 and intestine: 9±1.3 nmole/μL, Trolox equivalents). Acai berry consistently showed higher polyphenol and anthocyanin contents, as well as antioxidant activity compared to blueberry. In addition to this, polyphenol content and antioxidant activity were significantly reduced after each digestive stage whereas no significant changes were observed in anthocyanin content.

Introduction: Kombucha, a plant-based beverage originating from China over 2000 years ago, is primarily known for its health benefits attributed to catechins (polyphenols) present in Camellia sinensis leaves. The fermentation of green tea by a colony of bacteria and yeast cultured on a cellulose film called SCOBY (Symbiotic Culture of Bacteria and Yeasts) produces kombucha, including numerous biochemical changes and generating bioactive compounds that are crucial for health. This study aimed to compare the antioxidant capacity and physicochemical parameters of green tea with kombucha to determine changes in vitamin C levels before and after fermentation. Material and Methods: Experimental data were collected manually, reflecting common practices among kombucha producers worldwide. The following variables were evaluated: pH, density, room temperature during fermentation, alcohol content (%), ⁰BRIX (soluble solids), and vitamin C presence. Results: A statistical analysis using PAST software indicated significant differences (p < 0.01) in density and ⁰BRIX decrease by the 6^th day of fermentation (indicating active fermentation). The fermented drink exhibited a notable 31% decrease in pH and a substantial 65% increase in vitamin C levels (which increased by 17% (p < 0.01) after the second fermentation cycle) compared to green tea. Conclusion: Thus, the study results indicate that fermentation leads to the formation of important organic acids and significantly increases vitamin C levels in unflavored kombucha obtained from the first and second fermentation cycles.

The food we consume, production methods, and waste have significant impacts on human health and environmental sustainability. A diet focusing on plant-based foods and fewer animal-based foods is beneficial for both people and the planet. Agriculture occupies 40% of global land, contributing to 30% of greenhouse gas emissions and 70% of freshwater use. Animal-based foods, particularly red meat, have high environmental footprints. Malnutrition is a major issue, with over 820 million people experiencing hunger daily and 150 million children suffering from long-term hunger. Over 2 billion adults are overweight and obese, and diet-related diseases are leading causes of global deaths. The EAT-Lancet dietary guidelines, published in 2019, presents a global planetary health diet that is healthy for both people and planet. The EAT-Lancet Commission recommends a plant-based diet, reducing animal products, promoting healthy fats, focusing on whole grains and fibre-rich carbohydrates, diversifying protein sources, promoting portion control, and promoting environmental sustainability. Shifting from unhealthy diets to this diet could prevent 11 million premature adult deaths annually and drive a sustainable global food system by 2050. These guidelines promote human health and environmental sustainability, aiming to transform the global food system to sustainably feed a growing population while preserving the planet. Appropriate policy actions from stakeholders for making healthy sustainable diets and micronutrient-rich foods available and affordable to all with a particular focus on the poor and rural populations should be considered.

The present study investigated anevaluation of the efficacy of a school-based deworming program on the nutritional status of school children (59–119 months) in Barangay San Lucas 1, San Pablo City, Laguna. Through random sampling, 175 school children participated in the study. Anthropometric measurements were obtained, and participants’ primary caregivers were asked to complete a child eating behavior questionnaire (CEBQ). The study revealed that most of the study participants were from low-income households, and that the mother-reported and observed children’s desire to drink had the highest attained mean among all the subscales, followed by the enjoyment of food. Meanwhile, the subscale that had the lowest mean included emotional overeating and food responsiveness. Before deworming, the prevalence of wasting and underweight were both “very high” (25.71% and 28.0%, respectively), while stunting prevalence was “low” (9.14%). After deworming, there was a significant difference in the proportion of wasting (x2 = 26.1; p < 0.001) and stunting (x2 = 29.4; p < 0.001). However, there was no significant difference in stunting prevalence before and after deworming (x2 = 0.12; p < 0.001). It was concluded that deworming influences wasting (low weight-for-height) and underweight (low weight-for-age) by lowering its prevalence after intervention; for stunting, tt was also found that correlations between sociodemographic profile and nutritional status, sociodemographic profile and child eating behavior, child eating behavior and deworming, and deworming and nutritional status were significant at p<0.01. However, there is no sufficient evidence to say that there was significant difference before and after deworming across all eating behavior subscales.

Diet composition is important for health, especially during critical periods such as pre-gestation (P), gestation (G), or lactation (L), due to its potential impact on both the mother and the offspring. The Mediterranean diet includes many healthy foods such as whole grains, fruits, vegetables, beans, and nuts, all of them rich in fiber and polyphenols.

The present preclinical study assesses the impact on intestinal gene expression of a diet rich in fiber and polyphenols (HFP diet) during those periods, which, in rats, correspond to 3 weeks each (P, G, or L). Gene expression analysis was performed at the end of lactation using mRNA two-step PCR amplification with random primers and poly-T, followed by library generation and HiSeq X-Ten Illumina sequencing (Seeqplexing).

The results showed a broad number of genes significantly modulated after the HFP diet compared to a reference diet, with higher number of genes modulated when the supplementing period was closer to the analysis day (L>G>P). Notably, genes involved in immune signaling, intestinal absorption, and cell growth were among those significantly affected by the HFP dietary intervention. A diet effect on the expression of key genes such as ferritin, apelin, fibroblast growth factor (FGF)-12, interleukin (IL)-17, and complement proteins, among others, was also found. There was also a unique gene modified in all the intervention periods (Family with Sequence Similarity 17 Member A—FAM17A—which codifies a protein with unknown function), indicating that this molecule may participate in the effects induced by fiber and polyphenols.

Overall, the influence of diet during a 3 week period (P, G, or L) in rats is able to modulate the intestinal gene expression, and, consequently, maternal health, which can ultimately have an indirect impact on the offspring.

Introduction: Cardiovascular diseases (CVDs) remain one of the most significant health challenges worldwide. Recently, there has been growing interest in the potential benefits of plant-based proteins for heart health, given their rich nutritional profiles and health-promoting properties. These proteins, found in foods like legumes, nuts, and certain algae, may help manage and prevent CVDs.

Objective: This meta-analysis aims to evaluate the impact of plant protein consumption on cardiovascular health by synthesizing findings from recent studies. We focused on how these proteins affect blood pressure, cholesterol levels, and inflammatory markers.

Method: We conducted a meta-analysis of 20 scientific papers sourced from Google Scholar, PubMed, and Science Direct. We selected studies that examined the effects of plant protein intake on cardiovascular risk factors, including blood pressure, cholesterol levels, and inflammation.

We used the key words: “Plant-based Diet”, “Cardiovascular Health”, “Plant Protein and Cardiovascular Diseases”, “Cardiovascular Risk Factors”.

Results: Our analysis showed that diets high in plant proteins significantly reduced systolic and diastolic blood pressure, total cholesterol, and low-density lipoprotein (LDL) cholesterol levels. We also observed an increase in high-density lipoprotein (HDL) cholesterol. Additionally, inflammatory markers like C-reactive protein (CRP) were lower in individuals with higher plant protein intake. The overall effect size suggested a strong protective effect of plant proteins against cardiovascular risk factors.

Conclusion: These findings highlight the potential of plant proteins to improve cardiovascular health by lowering key risk factors such as high blood pressure, unhealthy cholesterol levels, and inflammation. Including more plant-based proteins in the diet could be an effective strategy for preventing and managing cardiovascular diseases. Further research is needed to understand the long-term benefits and mechanisms behind these effects. This study supports the inclusion of plant proteins in dietary guidelines for better heart health.

Introduction: The macauba (Acrocomia aculeata) is a palm native to Brazil. The pulp (MP) of the fruit is notable for its high content of oil, dietary fiber, and carotenoids. After oil extraction, the pulp press-cake (PPC) is obtained, which can be used in animal feed due to its nutritional value and absence of anti-nutritional factors. Both the MP and PPC contain carotenoids, which are bioactive compounds that can be extracted. Conventional extraction methods use toxic solvents such as hexane, acetone, and petroleum ether, which are harmful to the environment and human health. This study aimed to optimize the extraction of carotenoids, promoting sustainability by using ethyl acetate, a Generally Recognized as Safe (GRAS) solvent, combined with the use of ultrasound. Methods: The extraction of total carotenoids from the MP and PPC was carried out with ethyl acetate and an ultrasonic bath, varying parameters of temperature (25°C, 42.5°C, and 60°C), time (5, 17.5, and 30 minutes), and frequency (25 and 45 kHz), maintaining a power of 400 W. Total carotenoid content was determined using a spectrophotometer (450 nm). Results: The optimization models generated equations and response surfaces. For the MP, the total carotenoid content ranged from 200.69 to 247.22 µg/g, while for the PPC, the values ranged from 92.48 to 123.84 µg/g. Temperature was significant (p < 0.05) for carotenoid extraction. The temperature/frequency interaction was significant only for the PPC, resulting in higher extraction levels with increased temperatures and frequencies. In the MP, there was a difference in extraction content when employing different frequencies; however, the variation was marginally significant. Temperature was a significant variable in the model. Conclusion: Macauba is a promising source of carotenoids for the industry. The use of GRAS solvents and non-conventional technology, such as ultrasound, can enable the sustainable extraction of these compounds, which have potential uses as antioxidants and natural colorants in food.

Helicobacter pylori (H. pylori) is one of the most frequent human pathogenic bacteria, affecting more than 50% of the world's population. Its infection is associated with oxidative stress and chronic inflammation. Although eradicative antibiotics-based treatment is indicated, their multiple side effects and the increasing antibiotic resistance highlight the urgency of seeking alternative approaches. Nannochloropsis gaditana (N. gaditana) has attracted increasing attention due to its adaptability, sustainability, and high nutritional value. Also, multiple biological properties have been associated with extracts or isolated compounds from this microalga. The objective of our study was to evaluate the impact of simulated orogastric digestion on the antioxidant, anti-inflammatory, and antibacterial activities of N. gaditana, as a basis of its protective effects against H. pylori infection.

A T. gaditana biomass was subjected to a combined pre-treatment of freeze/thaw cycles and ultrasounds. The orogastric digestion was simulated following the INFOGEST protocol³ and the antioxidant activity of the biomass and digest were evaluated using the ORAC and ABTS assays. To evaluate the antibacterial activity, a quantitative analysis of the colony-forming units of H. pylori was performed in the presence of microalga or its digest. In addition, the antioxidant (reactive oxygen species, ROS, levels) and anti-inflammatory activity (interleukin, IL-8, levels) were evaluated in human gastric adenocarcinoma cells under basal and H. pylori infection.

T. gaditana showed antibacterial activity against H. pylori. The digestive process allowed the release of potent peroxyl and ABTS radical scavengers and the degradation of pro-inflammatory compounds. In basal gastric cells, no effects on the ROS levels were observed. However, after H. pylori infection, both microalga and its digest increased the ROS levels produced by cells, favoring a cell defensive mechanism against the pathogen. Our findings support the protective role of microalga N. gaditana and its promising future as a natural alternative option in the treatment of H. pylori infection.

With the growing demand for healthy and sustainable foods, it is likely that we will see an increase in the use of alternative ingredients that are rich in dietary fiber and antioxidants. In this context, unconventional flours such as mixed unripe banana pulp and peel flours emerge as potential food ingredients. Besides their technological properties, these flours are notable for their functional compounds, especially resistant starch, other dietary fibers, and phenolic compounds. This study aimed to evaluate the effect of adding mixed green banana pulp and peel flours in the ratio of 90:10 (M1) and 80:20 (M2) (pulp:peel flours), on the resistant starch concentration of lemon zest biscuits. Four different formulations were developed—FC (control, 100% corn starch), F100PF (50% green banana pulp flour), FM1 (50% of M1), and FM2 (50% of M2). The biscuits were evaluated for technological parameters (e.g., water activity, color, and firmness) and resistant starch content. The F100PF, FM1, and FM2 formulations showed a significant increase in hardness, ranging from 5.79 N (F100PF) to 9.81 N (FM2). Additionally, the addition of the unripe banana flour in the F100PF, FM1, and FM2 formulations significantly reduced the luminosity parameters (L*), and increases the water activity in the FM1 (0.60) formulation. It was also observed that the resistant starch content was nearly five times higher in F100PF (5.86%), FM1 (5.72%), and FM2 (4.25%) compared to the control formulation (0.98%). These results suggest that mixed green banana flour can be an excellent alternative for producing biscuits that are rich in dietary fiber, contributing to a more balanced and functional diet.

The use of legumes in Europe is increasing due to their high protein content, so it is essential to ensure the production of high-quality and safe legume products. Different processing methods are used to make legumes digestible and free from anti-nutritional factors in the human diet. Roasting is the main method of converting raw legumes into an edible product. This process not only cooks the legume but also changes the composition of the phenolic compounds, resulting in legume products with improved sensory properties and more convenient further use in the development of various food products. This study compared roasted legume flours by examining properties such as water and oil absorption capacity, moisture content, density, swelling power, colour analysis, foaming ability and stability, emulsion activity and stability, gelatinization temperature, and concentration. Based on the results of this study, it can be concluded that the use of roasted flour in food production is more desirable than raw flour. This study showed that roasting improves the functional properties of legume flour, such as water and oil absorption capacity, swelling capacity, emulsion stability, and gelation. Roasted legumes showed an obviously darker colour, indicating the effect of roasting on the constituents of the sample. The study showed that roasted legume flour is significantly more beneficial for improving functional properties than raw flour. Further research comparing the effect of roasting on the reduction of anti-nutritional factors is necessary.