1,721,046 research outputs found
Valorisation of grape pomace: an approach that is increasingly reaching its maturity – a review
No full textA Comprehensive Review of the Triangular Relationship among Diet–Gut Microbiota–Inflammation
No full textThe human gastrointestinal tract hosts a complex and dynamic community of microorganisms known as the gut microbiota, which play a pivotal role in numerous physiological processes, including digestion, metabolism, and immune function. Recent research has highlighted the significant impact of diet on the gut microbiota composition and functionality, and the consequential effects on host health. Concurrently, there is growing evidence linking the gut microbiota to inflammation, a key factor in many chronic diseases such as inflammatory bowel disease (IBD), obesity, diabetes, and cardiovascular diseases (CVDs). This review explores how dietary components influence the gut microbiota composition, how these microbial changes affect inflammatory pathways, and the therapeutic implications of modulating this axis for chronic inflammatory disease prevention and management. Beneficial dietary patterns, such as the Mediterranean diet (MD) and plant-based diets, promote a diverse and balanced gut microbiota composition, supporting anti-inflammatory pathways. Conversely, the Western diet (WD), high in saturated fats and refined sugars, is associated with dysbiosis and increased inflammation. With all the links between the three variables considered, this review attempts to offer a thorough examination of the triangle formed by inflammation, the gut microbiota, and food
Conventional and Innovative Drying/Roasting Technologies: Effect on Bioactive and Sensorial Profiles in Nuts and Nut-Based Products
No full textNuts are widely recognized for their exceptional nutritional value, being rich in bioactive compounds such as polyphenols, mono- and polyunsaturated fatty acids, dietary fiber, and essential minerals. This review focuses on the effects of roasting technologies, specifically of pistachios, hazelnuts, and almonds, evaluating the changes in polyphenol contents, lipid profiles, and the release of volatile organic compounds through the Maillard reaction. Roasting, a common processing technique, enhances the sensory attributes of nuts, including flavor, aroma, and texture, while simultaneously influencing their nutritional and chemical profiles. The Maillard reaction, triggered during roasting, plays a crucial role in developing the characteristic flavors of roasted nuts, but can also lead to the formation of acrylamide under certain conditions. Understanding the balance between enhancing sensory quality and retaining nutritional properties is essential for optimizing roasting conditions. Innovative technologies offer sustainable and efficient alternatives to traditional methods. By focusing on these three major nut varieties, this review provides valuable insights into the changes that occur before and after roasting, highlighting strategies to balance sensory qualities and nutritional preservation. Further research is essential to refine these techniques, enabling the production of high-quality nuts that deliver superior health benefits while meeting consumer expectations
A Comprehensive Review of the Triangular Relationship Among Diet, Gut Microbiota, and Aging
No full textAging is a complex biological process influenced by internal and external factors, with diet and gut microbiota emerging as pivotal, interconnected modulators. This review explores their triangular relationship, emphasizing how they dynamically interact to shape health across the lifespan. Aging involves notable shifts in gut microbiota, including reduced diversity, increased pro-inflammatory taxa, and impaired production of key metabolites, like short-chain fatty acids. These changes contribute to systemic inflammation, immune-senescence, and age-related conditions, such as cognitive decline and metabolic disorders. Diet, particularly Mediterranean and plant-based patterns, plays a critical role in modulating gut microbiota by enhancing beneficial microbes and their metabolic functions. In contrast, Western-style diets rich in saturated fats and processed foods promote dysbiosis and accelerate aging. The review synthesizes evidence from human studies, animal models, and interventions to show how microbiota mediates diet-driven effects on aging. It also explores the role of specific nutrients, fiber, omega-3 fatty acids, and polyphenols in influencing microbial and host aging biology. Emerging therapies, including probiotics, prebiotics, and precision nutrition, show promise for promoting healthy aging by restoring microbial balance. However, gaps remain, including the need for long-term, age-specific studies, standardized microbiome protocols, and integrated omics approaches to support targeted longevity strategies
Microencapsulated polyphenols from cocoa hulls: new antioxidant-rich ingredients for functional food and nutraceuticals.
No full textAnalytical traceability of melon (Cucumis melo var reticulatus): proximate composition, bioactive compounds and antioxidant capacity in relation to cultivar, plant physiology state and seasonal variability.
No full textCocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications
No full textAlkylresorcinol content in whole grains and pearled fractions of wheat and barley
No full textThe aim of this work was to investigate the content and the composition of alkylresorcinols (ARs) in different wheat and barley cultivars, and in fractions obtained by progressive pearling. Three commercial winter wheats, characterized by different hardness and technological quality, and three barleys, including hulled and hull-less types, were selected. Two different protocols of sequential pearling were applied. Pearling of wheat and hull-less barley cultivars gave five fractions (each corresponding to 5% of grain weight) and 75% of the residue. In the case of hulled barley eight pearled fractions and 60% of inner kernel were obtained. In wheat ARs were prevalently located in the 5-10% intermediate fraction, while for barley results varied depending on the cultivar. In the hull-less cultivar, the AR content progressively decreased from the outermost fraction (0-5%) towards the inner layers, while for hulled barley the highest AR content was observed in the 10–15% fraction, evidencing lower amounts in the coarse hull (included in the 0-5% and 5-10% fractions). Based on the different localization of ARs in the cereal kernel, progressive pearling can be employed to obtain enriched fractions that could be used to enhance ingredients and products rich in these bioactive compounds
- …
