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This Special Issue, entitled "Nutraceuticals and Functional Foods: Bridging Health and Food Under a New Perspective", aims to approach the current state-of-the-art research on nutraceuticals and functional foods. The main issue in this field of research is the sustainability and recovery of bioactive substances from vegetal- or animal-origin byproducts to project and realize novel food supplements and nutraceuticals. Low environmental impact, safety, new food sources and analytical methodologies are of growing interest in the research area of food.The perspective approach addresses the mechanism of action of nutraceuticals, safety and functional foods and nutraceuticals' mechanisms of action, revealing new possibilities for their use as tools in a complementary proactive approach to certain health issues to prevent the onset of health conditions or to be used in subjects who do not qualify for a conventional therapeutical approach. The areas involved in this perspective range from food chemistry and analysis to nutrition and from safety to sustainability; new therapeutical approaches and novel techniques of analysis and formulation are also involved, which require a wide inter- and multi-disciplinary approach. The overall assessment of these aspects creates new challenges for research and also impacts sustainability, health and safety. This Special Issue may also consider the bridging of health and food in their different declinations from a new perspective.
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Well-being is received increased attention from people, researchers, and physicians. The main goal is to prevent the onset of pathologic health issues instead of using conventional pharmacological approaches unless absolutely necessary. Prevention and well-being are closely linked to the wrong lifestyle and dietary habits, which can determine the onset of illness. Some health conditions can be prevented and treated with the use of nutraceuticals in daily diet. Nutraceuticals are pharmacologically active substances that can be extracted from vegetable or animal products, and concentrated and administered in a suitable pharmaceutical form. A nutraceutical can provide beneficial health effects, e.g., the prevention and/or, in some cases, the treatment of disease. The key aspect is defining the range of possible uses for these new food-drugs and substantiation with in vitro and in vivo clinical data that support their efficacy, safety, and health benefits. This Special Issue is dedicated to assessing the sources, composition, formulation, use, experience in clinical use, mechanisms of action, and clinical data of nutraceuticals, which represent a new horizon for therapy and provide valuable tools to reduce the cost of the healthcare system, addressing resources for prevention rather than pharmacological therapy.
microalgae --- Spirulina --- Chlorella --- Klamath --- food supplement --- quality control --- cinnamon --- white adipocyte differentiation --- fatty acid oxidation --- lipogenesis --- adipogenesis --- red yeast rice --- lovastatin --- nutraceutical --- safety --- health --- HPLC --- wine --- polyphenols --- antioxidants --- hydroxytyrosol --- trans-resveratrol --- n/a --- EVOO --- biophenols --- oleuropein --- multivariate statistical analysis --- OPLS-DA --- food profiling --- β-polysaccharides --- antioxidant activity --- Opuntia ficus-indica --- cladodes --- pumpkin seed oil --- fatty acids --- stereospecific analysis --- sterols --- alcohols
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This Special Issue is dedicated to gathering the latest advances in the food sources, chemistry, analysis, composition, formulation, use, experience in clinical use, mechanisms of action, available data of nutraceuticals, and natural sources that represent a new frontier for therapy and provide valuable tools to reduce the costs for both environment and healthcare systems.
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Nutraceuticals are a challenge for the future of prevention and therapy in healthcare. The possibility to prevent and/or support pharmacological therapy, which is nowadays mainly based on pharmaceuticals, can be a powerful tool to face pathological, chronic, long-term diseases in subjects who do not qualify for a pharmacological therapy. Nutraceuticals are obtained from vegetal or animal origin foods, and prospective research on these products will clarify their role, safety and efficacy by substantiating their role with clinical data. An effort to clarify their mechanism of action will open a door to the next generation of therapeutic agents that do not propose themselves as an alternative to drugs, but, instead, can be helpful to complement a pharmacological therapy, and to prevent the onset of chronical diseases. The market as well as the interest of people in naturally-derived remedies and less synthetic pharmaceuticals is growing, and the attention of the collective public imagination is nowadays more strongly focused on these food-derived products. This Special Issue is dedicated to the role of and perspectives on nutraceuticals in human health, examined from different angles ranging from analytical aspects to clinical trials, and from efficacy studies to beneficial effects on health conditions.
bioactive polysaccharides --- extraction --- biomedical applications --- fenugreek seed --- garlic --- linseed --- copper sulfate --- yolk --- cholesterol --- carotenoid --- flavonoids --- oxidative status --- polyphenols --- yolk color --- apigenin --- luteolin --- degradation --- ferrous ions --- cupric ions --- cervical cancer cells --- growth inhibition --- apoptosis --- egg quality --- Haugh unit --- spirulina --- antioxidant capacity --- fulvic acids --- functional beverage --- iron --- mineral --- Allium sativum --- β-carboline alkaloids --- anti-adipogenic effects --- 3T3-L1 preadipocytes --- Ac-α-tubulin --- grape --- grape seeds --- FTIR spectroscopy --- chemometrics --- fatty acids --- phenolic compounds --- biorefinery --- nutraceuticals --- Prunus serotine --- defatted flour --- soluble protein --- protein concentrate --- emulsifying properties --- emulsion stability --- ginger water --- obesity --- energy homeostasis --- gene expression --- rat --- anti-inflammatory --- antimicrobial --- antioxidant --- anthocyanins --- medicinal foods --- Platycodon grandiflorus --- medicinal food --- saponins --- human health --- applications --- cherry --- intestinal absorption --- nanoparticles --- nanosystems --- HUVEC --- bioactive compounds --- safety --- health --- regulation --- clinical tests --- efficacy --- analysis --- formulation
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The Special Issue, entitled “Forest, Food and Nutrition”, is focused on understanding of the intersection and linking existing between forests, food, and nutrition. Forest ecosystems are an important biodiversity environment resource for many species. Forests and trees play a key role in food production and have a relevant impact also on nutrition. Plants and animals in the forests enable nutrient-rich food sources to be available, and can provide important contributions to dietary diversity, quality, and quantity.
pteridophytes --- ferns --- antioxidant --- tyrosinase inhibition --- cosmetics --- Polypodiopsida --- heavy metal contamination --- herbal medicine --- historically polluted area --- wild food --- blackberry --- mangrove forest --- local communities --- Ayeyarwaddy region --- Myanmar --- economic --- livelihoods --- Chamaemelum fuscatum --- chamomile --- essential oil --- aliphatic esters --- methacrylate --- Compositae --- Mediterranean --- Cyclocarya paliurus --- seasonal dynamic --- phenolic acids --- flavonoids --- antioxidant activity --- structure-activity relationship --- flavonoid --- phenolics --- triterpenoid --- solvent --- natural population --- Ulmus pumila --- transcriptome analysis --- phytonutrients --- seed development --- phenylpropanoid biosynthesis --- ciwujia --- Siberian ginseng --- Acanthopanax --- secondary metabolite --- Changbai Mountains --- Khingan Mountains --- walnut (Juglans regia L.) --- electrochemical oxidation --- UV-VIS --- ABTS --- DPPH --- edible landscape --- food security --- urban horticulture --- community garden --- auxin --- biocontrol --- chitinase --- fruit --- fungal pathogen --- jujube --- Lysobacter antibioticus HS124 --- mineral concentration --- production --- Rhamnaceae --- ESCC (Esophageal squamous cell carcinoma) --- podophyllotoxin --- ROS (reactive oxygen species) --- p38 --- JNK (c-Jun N-terminal kinase) --- Vitellaria paradoxa --- Butyrospermum parkii --- agroforestry --- market --- non-wood forest product --- contingent valuation --- food --- gender --- Fulani --- wild edible tree species --- biodiversity --- ethnic groups --- conservation --- green coffee --- hawthorn --- bioactive compounds --- Crataegus --- biological activity --- nutraceuticals --- health benefits --- plant extracts --- assessment of wild food --- dimensions in science --- technology and innovation (STI) --- estimation of potential --- tropical forest areas --- food processing industry --- wild edible plants --- neglected and underutilized species (NUS) --- Africa --- urban consumers --- marketing --- product differentiation --- essential oils --- extracts --- Salvia Africana --- S. rutilans --- S. munzii --- S. mellifera --- S. greggii --- S. officinalis “Icterina” --- S. officinalis --- chaste tree --- Vitex agnus-castus L. --- in vitro studies --- in vivo studies --- health-promoting properties. --- mushroom --- Enguday --- ethnomycology --- folk taxonomy --- Amhara --- Agew and Sidama --- bioeconomy --- food and nutrition security --- forests and trees --- forest foods --- wild harvesting --- forest --- tree --- edible forest products --- non-edible forest products --- nutritional value --- biologically activecompounds --- food composition databases --- dedicated databases --- novel food --- sustainable agriculture
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It has been recognized that moderation in the use of salt (sodium chloride) prevents the tendency of blood pressure to increase with age. On the other hand, the abuse of salt frequently leads to increases in blood pressure and contributes to the development of hypertension, particularly in overweight or obese people, in people with diabetes, in the elderly, and in genetically predisposed subjects. This Special Issue aims to provide a better understanding of the relationship between sodium intake and related diseases, in particular: (i) the effect on health status and description of the biochemical processes involved; and (ii) the use of salt and related risks. The main topics are studies in the management and treatment of sodium-intake-related diseases, epidemiological studies of the relationship between salt intake and related diseases, focuses on the mechanism of action; delineation of the mechanisms of action, and in vitro and in vivo studies.
tight junction --- Na+ cotransport --- leaky epithelia --- blood pressure --- inflammation --- mineralocorticoid receptor --- Rac1 --- renal injury --- salt-sensitive hypertension --- salt intake --- sodium --- hypertension --- cardiovascular risk --- mortality --- prognosis --- salt --- heart failure --- ambulatory heart failure --- epidemiological studies --- MST3 --- STK24 --- high potassium --- ENaC --- NKCC2 --- SPAK --- OSR1 --- WNK4 --- n/a
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