Explore the vast range of titles available.

From ancient times to the present day, fermentation has been utilized not only for food preservation but also for enhancing the nutritional and functional properties of foods. This process is influenced by numerous factors, including the type of microorganisms used, substrate composition, pH, time, and temperature, all of which can significantly alter the characteristics of the final product. Depending on the parameters, fermentation enhances the bioactive content of the products and imparts the necessary properties, such as antioxidant characteristics, for the products to be considered functional. The enhancement of these properties, particularly antioxidant activity, enriches foods with bioactive compounds and functional attributes, contributing to improved health benefits. Through a review of recent research, this study elucidates how different fermentation processes can enhance the bioavailability and efficacy of antioxidants, thereby improving the nutritional and functional qualities of foods. This study investigated the multifaceted effects of fermentation on antioxidant properties by exploring various types and conditions of fermentation. It highlights specific examples from dairy products and other food categories as well as the valorization of food waste and byproducts. The findings underscore the potential of fermentation as a sustainable method to produce health-promoting foods with elevated antioxidant activities, offering new perspectives for food science and technology.

From ancient times to the present day, fermentation has been utilized not only for food preservation but also for enhancing the nutritional and functional properties of foods. This process is influenced by numerous factors, including the type of microorganisms used, substrate composition, pH, time, and temperature, all of which can significantly alter the characteristics of the final product. Depending on the parameters, fermentation enhances the bioactive content of the products and imparts the necessary properties, such as antioxidant characteristics, for the products to be considered functional. The enhancement of these properties, particularly antioxidant activity, enriches foods with bioactive compounds and functional attributes, contributing to improved health benefits. Through a review of recent research, this study elucidates how different fermentation processes can enhance the bioavailability and efficacy of antioxidants, thereby improving the nutritional and functional qualities of foods. This study investigated the multifaceted effects of fermentation on antioxidant properties by exploring various types and conditions of fermentation. It highlights specific examples from dairy products and other food categories as well as the valorization of food waste and byproducts. The findings underscore the potential of fermentation as a sustainable method to produce health-promoting foods with elevated antioxidant activities, offering new perspectives for food science and technology.

Solanum ferruginium es una planta que crece en lugares perturbados como maleza, es de uso medicinal poco utilizada que presenta un gran potencial como fuente de antioxidantes debido a su alto contenido en polifenoles. Debido a esto se analizó el contenido de polifenoles, flavonoides, proantocianidinas y capacidad antioxidante in vitro (ensayo de captación de radicales DPPH) en hojas, tallos y planta completa de tres localidades (Las agujas, Parque el Nabo y Bosque la Primavera) de Zapopan, Jalisco, así como su toxicidad subcronica en hojas. En general se observó diferencia significativa (p£ 0,05), en las muestras de las tres localidades, las hojas presentaron el mayor contenido de polifenoles (15,3±0,7 a 22±0,4 mg expresado como equivalente de ácido gálico (EAG/g) en muestras de Parque el Nabo, flavonoides (7,8±0,3 a 13,3±0,3 mg EC/g) y proantocianidinas (3,4±0,1 a 4,2±0,05 mg expresado como equivalente de catequina (EC/g) en el Bosque la Primavera. La capacidad antioxidante fue similar en todas las muestras, con valores de 8,3 a 17 µg/mL de concentración media inhibitora (CI50). En la prueba toxicológica, los ratones no mostraron signos de toxicidad a ninguna dosis por efecto de la administración de la planta en estudio, por lo que la dosis letal media (DL50) es > 15 000 mg/kg de peso corporal. El contenido de polifenoles y actividad antioxidante en S. ferruginium sobre todo en hojas indican un alto potencial con propiedades farmacológicas además de su inocuidad, por lo que es importante realizar estudios de sus compuestos fenólicos individuales, antes de ser utilizada en farmacología.

Mustard (Brassica juncea) is a cruciferous vegetable used as a food spice and folk medicine worldwide. Mustard contains numerous phytochemicals such as: vitamins, minerals, dietary fiber, chlorophylls, glucosinolates (and their degradation products), polyphenols and volatile components(allyl isothiocyanate, 3-butyl isothiocyanate, etc.). The content and exact chemical composition of these phytochemicals is affected by plant variety, growth environment, extraction process and food processing methods. In addition, mustard may possess a plethora of pharmacological activities including anti-oxidation, anti-inflammation, and bacteriostatic and antiviral activity. Mustard has also been used to combat several illnesses such as cancer, obesity, depression, diabetes, and cataracts. This review provides an overview of plant characteristics, types, origins, distribution, and consumption methods of Mustard, as well as its phytochemicals and biological activities. The findings of this paper may serve as references for the development and utilization of Mustard resources.

Introduction: Redox homeostasis is disrupted by the increased intensity of physical exercise, leading to elevated levels of reactive oxygen species (ROS). This oxidative imbalance is characterized by reduced antioxidant enzyme activity, such as superoxide dismutase (SOD), and increased lipid peroxidation markers like malondialdehyde (MDA). Moringa oleifera (MO), rich in polyphenols and flavonoids, is believed to exert antioxidant effects and alleviate oxidative stress. Objective: This study aimed to assess the acute effects of MO supplementation on oxidative stress biomarkers following maximal load exercise in trained football athletes. Method: A randomized, double-blind, placebo-controlled trial was conducted involving 22 trained male football athletes. Participants received either 1000 mg of MO or a placebo before performing high-intensity squat thrusts to exhaustion. Data were analyzed using paired t-tests and Pearson correlation (p < 0.05). Results: Baseline data showed no significant differences, but the MO group significantly elevated SOD and lower MDA levels compared to the placebo at 1 and 24 hours post-exercise  (p < 0.01), with strong negative correlations between SOD and MDA 1 hour (r = –0.50, p = 0.02) and 24 hours (r = –0.71, p < 0.001). Discussion: Acute MO supplementation enhances endogenous antioxidant defense and reduces oxidative damage following maximal exertion. Conclusion: These findings support the use of MO as a locally sourced recovery aid in sports, particularly in mitigating oxidative stress in high-performance athletes. Introducción: La homeostasis redox se ve alterada por el aumento de la intensidad del ejercicio físico, lo que conduce a niveles elevados de especies reactivas de oxígeno (ROS). Este desequilibrio oxidativo se caracteriza por una reducción en la actividad de enzimas antioxidantes, como la superóxido dismutasa (SOD), y un aumento en los marcadores de peroxidación lipídica, como el malondialdehído (MDA). Moringa oleifera (MO), rica en polifenoles y flavonoides, se considera que ejerce efectos antioxidantes y ayuda a aliviar el estrés oxidativo. Objetivo: Este estudio tuvo como objetivo evaluar los efectos agudos de la suplementación con MO sobre los biomarcadores de estrés oxidativo tras un ejercicio de carga máxima en atletas de fútbol entrenados. Método: Se llevó a cabo un ensayo aleatorizado, doble ciego y controlado con placebo, con la participación de 22 atletas masculinos de fútbol entrenados. Los participantes recibieron 1000 mg de MO o un placebo antes de realizar sentadillas de alta intensidad hasta el agotamiento. Los datos se analizaron mediante pruebas t pareadas y correlación de Pearson (p < 0.05). Resultados: Los datos basales no mostraron diferencias significativas, pero el grupo MO presentó niveles significativamente más altos de SOD y más bajos de MDA en comparación con el grupo placebo a las 1 y 24 horas después del ejercicio (p < 0.01), con fuertes correlaciones negativas entre SOD y MDA a la 1 hora (r = –0.50, p = 0.02) y a las 24 horas (r = –0.71, p < 0.001). Discusión: La suplementación aguda con MO mejora la defensa antioxidante endógena y reduce el daño oxidativo tras un esfuerzo físico máximo. Conclusión: Estos hallazgos respaldan el uso de MO como un suplemento de recuperación de origen local en el ámbito deportivo, particularmente útil para mitigar el estrés oxidativo en atletas de alto rendimiento. Introdução: A homeostasia redox é perturbada pelo aumento da intensidade do exercício, levando a níveis elevados de espécies reativas de oxigénio (EROs). Este desequilíbrio oxidativo é caracterizado pela redução da atividade de enzimas antioxidantes, como a superóxido dismutase (SOD), e pelo aumento de marcadores de peroxidação lipídica, como o malondialdeído (MDA). A Moringa oleifera (MO), rica em polifenóis e flavonoides, é considerada benéfica para a redução do stress oxidativo. Objectivo: Este estudo teve como objectivo avaliar os efeitos agudos da suplementação com MO nos biomarcadores de stress oxidativo após exercício de carga máxima em jogadores de futebol treinados. Método: Foi realizado um ensaio clínico randomizado, duplo-cego e controlado por placebo com 22 jogadores de futebol do sexo masculino treinados. Os participantes receberam 1000 mg de MO ou placebo antes de realizarem agachamentos de alta intensidade até à exaustão. Os dados foram analisados ​​utilizando testes t emparelhados e correlação de Pearson (p < 0,05). Resultados: Os dados iniciais não mostraram diferenças significativas, mas o grupo MO apresentou níveis significativamente mais elevados de SOD e níveis mais baixos de MDA em comparação com o grupo placebo 1 e 24 horas após o exercício (p < 0,01), com fortes correlações negativas entre SOD e MDA às 1 hora (r = –0,50, p = 0,02) e 24 horas (r = –0,71, p < 0,001). Discussão: A suplementação aguda com MO aumenta a defesa antioxidante endógena e reduz o dano oxidativo após esforço físico máximo. Conclusão: Estes achados apoiam o uso da MO como suplemento de recuperação de origem local no desporto, particularmente útil para mitigar o stress oxidativo em atletas de alto rendimento.

Pumpkin is a genus of plants belonging to the Cucurbitaceae family comprising several species, the most common of which are Cucurbita maxima, Cucurbita pepo, Cucurbita moschata. Pumpkins are characterized by a high content of carotenoids, polyphenolic compounds, mineral components, and vitamin C. The level of bioactive compounds is affected by the pumpkin cultivar, which determines its antioxidant properties. In this study, the antioxidant potential of 19 pumpkin cultivars of Cucurbita pepo and Cucurbita moschata species was determined and compared using ABTS, DPPH, FRAP, chelating activity and ORAC assay. Results of the study confirmed the high diversity of pumpkin cultivars in terms of their antioxidant activity. It was also shown that the antioxidant activity is more affected by the type of cultivar than by the pumpkin species. The obtained results indicate that cultivars such as 'Delicata', 'Baby Boo', 'Cream of the Crop' were characterized by particularly high antioxidant activity.

Abstract The objective was to evaluate the behavior of melon genotypes (Cucumis melo L.) in the physical, chemical and biochemical quality of melon fruits as a function of electrical conductivity irrigation water levels (ECw). The experimental design adopted was randomized blocks in a 5 x 3 factorial scheme with five replications. The first factor was represented by five salinity levels (0.5, 1.5, 3.0, 4.5, and 6.0 dS m-1) and the second factor by accessions A35, and A24, and the hybrid Sancho. The physical, chemical and biochemical variables showed a reduction in production, with smaller fruits, with less weight, smaller cavity, with increased pulp thickness for Sancho. Vitamin C and yellow flavonoids increased indicating antioxidant power against ROS. The genotypes showed similar post-harvest behavior, however, the hybrid Sancho stood out over the others, possibly because it is an improved material. Accession A24 presented physiological and biochemical responses that classify it as intolerant. Resumo Objetivou-se avaliar o comportamento de genótipos de melão (Cucumis melo L.) na qualidade física, química e bioquímica de frutos de melão em função da condutividade elétrica de lâminas de irrigação (CEa). O delineamento experimental adotado foi o de blocos casualizados em esquema fatorial 5 x 3 com cinco repetições. O primeiro fator foi representado por cinco níveis de salinidade (0,5, 1,5, 3,0, 4,5 e 6,0 dS m-1) e o segundo fator pelos acessos A35, A24 e o híbrido Sancho. As variáveis físicas, químicas e bioquímicas apresentaram redução na produção, com frutos menores, com menor peso, menor cavidade, com maior espessura de polpa para Sancho. A vitamina C e os flavonoides amarelos aumentaram indicando poder antioxidante contra ROS. Os genótipos apresentaram comportamento pós-colheita semelhante, porém, o híbrido Sancho se destacou dos demais, possivelmente por ser um material melhorado. O acesso A24 apresentou respostas fisiológicas e bioquímicas que o classificam como intolerante.

The objective of this study was to determine the antioxidant and quality characteristics of yogurt containing olive leaf hot water extract (CON: 0, OLY1: 0.1, OLY2: 0.2, and OLY4: 0.4% (w/v)) stored at 4°С for 15 days. After storage, the lactic acid bacteria count showed no significant difference between yogurt samples either in the presence or absence of olive leaf extract (p > 0.05). The total phenolic content, DPPH radical scavenging activity, and reducing power increased upon increasing the content of the olive leaf hot water extract. Oleuropein was found to be the most abundant phenolic compounds present in olive leaf, and the oleuropein content in OLY4, as measured by HPLC, decreased gradually to 1.09, 1.00, and 0.96 g/L upon increasing the storage time; however, this reduction was not significant (p > 0.05). In sensory evaluations, OLY1 gave the highest score among the experimental groups. The results of this study thereby demonstrate that olive leaf hot water extract can be used to improve the antioxidant capacity and sensory characteristics of yogurt.

Inclusion complex of catechin (CAT) with β-cyclodextrin (β-CD) was prepared using co-precipitation method to enhance antioxidant stability of CAT and the physicochemical properties of the inclusion complex were studied. The CAT/β-CD inclusion complex was analyzed through phase solubility study, Fourier transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC), scanning electron microscopy (SEM) and X-ray diffraction (XRD). Phase solubility study indicated that CAT and β-CD formed 1:1 stoichiometric inclusion complex. Results of FT-IR indicated that CAT was stabilized in β-CD cavity by intra-molecular hydrogen bonds. Results of DSC and SEM proved that CAT/β-CD inclusion complex formed. XRD results showed that the formation of new solid crystalline phases in the CAT/β-CD inclusion complex. CAT was effectively protected through encapsulation into β-CD and the antioxidant stability of CAT was improved after encapsulation. In addition, the release behavior of CAT from the inclusion complex increased with increasing of the temperature.

Abstract The study aimed to evaluate the antimicrobial activity, antioxidant, toxicity and phytochemical screening of the Red Propolis Alagoas. Antimicrobial activity was evaluated by disk diffusion method. Determination of antioxidant activity was performed using the DPPH assay (1.1-diphenyl-2-picrylhydrazyl), FTC (ferric thiocyanate) and determination of phenolic compounds by Follin method. Toxicity was performed by the method of Artemia salina and cytotoxicity by MTT method. The phytochemical screening for the detection of allelochemicals was performed. The ethanol extract of propolis of Alagoas showed significant results for antimicrobial activity, and inhibitory activity for Staphylococcus aureus and Candida krusei. The antioxidant activity of the FTC method was 80% to 108.3% hydrogen peroxide kidnapping, the DPPH method showed an EC50 3.97 mg/mL, the content of total phenolic compounds was determined by calibration curve gallic acid, resulting from 0.0005 mg/100 g of gallic acid equivalent. The extract was non-toxic by A. salina method. The propolis extract showed high activity with a higher percentage than 75% inhibition of tumor cells OVCAR-8, SF-295 and HCT116. Chemical constituents were observed as flavonones, xanthones, flavonols, and Chalcones Auronas, Catechins and leucoanthocyanidins. It is concluded that the extract can be tested is considered a potential source of bioactive metabolites. Resumo O trabalho teve como objetivo avaliar a atividade antimicrobiana, antioxidante, a toxicidade e a prospecção fitoquímica da Própolis Vermelha de Alagoas. A atividade antimicrobiana foi avaliada pelo método de difusão em disco. A determinação do potencial antioxidante foi realizada utilizando o método de DPPH (1,1-difenil-2-picrilhidrazil), FTC (Tiocianato Férrico) e determinação de compostos fenólicos pelo método de Follin. A toxicidade foi realizada pelo método de Artemia salina e a citotoxicidade pelo método do MTT. Foi realizada a prospecção fitoquímica para a pesquisa de aleloquímicos. O extrato etanólico da própolis vermelha de Alagoas apresentou resultados significantes para atividade antimicrobiana, tendo a atividade inibitória para Staphylococcus aureus e Candida krusei. Quanto a atividade antioxidante o método de FTC teve 80% a 108,3% de sequestro de peróxido de hidrogênio, o método de DPPH apresentou um CE50 de 3,97 μg/mL, o teor de compostos fenólicos totais foi determinado mediante curva de calibração do ácido gálico, tendo resultado de 0,0005 mg/100 g equivalente de ácido gálico. O extrato foi atóxico pelo método de A. salina. O extrato da própolis mostrou elevada atividade com percentual de inibição maior que 75% sobre células tumorais OVCAR-8, SF-295 e HCT116. Foram observados constituintes químicos como flavononas, xantonas, flavonóis, Chalconas e Auronas, Catequinas e Leucoantocianidinas. Conclui-se que o extrato testado pode ser considerado é uma fonte potencial de metabólitos bioativos.