Consumption of phytosterols (PSs), the plant-based analogs of cholesterol, can reduce serum cholesterol levels. This review discusses the current state of the art into the research of the structural features and dietary sources of PSs and their derivatives. The effect of PSs on individual lipid metabolites is summarized in the present review. PS-related nonalcoholic fatty liver disease (NAFLD), obesity, and the alleviation of inflammatory bowel diseases are discussed. PSs reduce the risk of having NAFLD by improving the blood biochemical parameters related to lipid transport and metabolism. However, current research on the circulating PSs indicates its safety concern regarding fatty liver disease induction. In addition, PS oxidation products exhibit pro-atherogenic properties, cytotoxicity oxidative stress, apoptosis, and pro-inflammatory properties. Further research is needed to investigate the bioavailability and safety issues of PSs and their derivatives in animal models and clinical trials.

Phytosterols and their derivatives: Potential health-promoting uses against lipid metabolism and associated diseases, mechanism, and safety issues.

In the food industry, there is a need to use the properties of antioxidants and antimicrobials effectively to prevent microbial growth in foods, as well as to retard the oxidation of fats to delay rancidity. Nevertheless, the emerging concern about the negative effects of synthetic antioxidants and antimicrobials on consumers' health along with the advantages of natural substances have led to more fundamental research to investigate the mechanism of action and toxicity of natural antioxidants and antimicrobials. There is also a need to establish in each country an appropriate regulatory scheme to assure consumers of the safety and efficacy of these materials. Thus, this present review provides a detailed overview of the different antioxidant and antimicrobial groups, focusing on their properties, mechanism of action, and applicability in the food industry to be a guide for students and researchers.

Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food - a review.

Controlled water deficit as abiotic stress factor for enhancing the phytochemical content and adding-value of crops

Seaweed extracts are considered effective therapeutic alternatives to synthetic anticancer, antioxidant, and antimicrobial agents, owing to their availability, low cost, greater efficacy, eco-friendliness, and non-toxic nature. Since the bioactive constituents of seaweed, in particular, phytosterols, possess plenty of medicinal benefits over other conventional pharmaceutical agents, they have been extensively evaluated for many years. Fortunately, recent advances in phytosterol-based research have begun to unravel the evidence concerning these important processes and to endow the field with the understanding and identification of the potential contributions of seaweed-steroidal molecules that can be used as chemotherapeutic drugs. Despite the myriad of research interests in phytosterols, there is an immense need to fill the void with an up-to-date literature survey elucidating their biosynthesis, pharmacological effects, and other biomedical applications. Hence, in the present review, we summarize studies dealing with several types of seaweed to provide a comprehensive overview of the structural determination of several phytosterol molecules, their properties, biosynthetic pathways, and mechanisms of action, along with their health benefits, which could significantly contribute to the development of novel drugs and functional foods.

Phytosterols in Seaweeds: An Overview on Biosynthesis to Biomedical Applications

Vitamins and flavonoids are two kinds of essential trace bioactives which are prone to photodegradation during food processing and storage. In this study, a particle-stabilized water-in-water (W/W) emulsion system composed of soy protein isolate (SPI) and guar gum (GG) was applied in loading riboflavin. Based on the significant binding affinity differences of SPI (Ka = 1.11 × 105 L mol-1) and GG (Ka = 9.00 × 103 L mol-1) to riboflavin, this hydrophilic and light-sensitive bioactive compound was loaded in SPI-rich droplets. Confocal images indicated that a stable microstructure of SPI-rich droplets suspended in GG-rich continuous phase was successfully constructed by manipulating the proportion of the two polymeric components and using zein-based particles (ZPs) as stabilizers. These negatively charged particles modified by pectin with a hydrodynamic diameter of 533 ± 5.7 nm were able to adsorb at the SPI/GG interface and subsequently stabilized the SPI-in-GG emulsion. Fluorescence spectra of riboflavin suggested that the formation of such W/W emulsion could effectively delay the photodegradation of riboflavin during an 8 h ultraviolet irradiation, and its color was maintained to a maximum extent. Therefore, this structured W/W emulsion could be a desired architecture for delivering light-sensitive cargo.

Zein Particle-Stabilized Water-In-Water Emulsion as a Vehicle for Hydrophilic Bioactive Compound Loading of Riboflavin.

Phytochemicals are widely present in food and have been confirmed to be bioactive, thereby contributing to human health. However, some phytochemicals are sensitive to light owing to their structures and may suffer from photodegradation, especially when sensitizers exist, resulting in sensory quality change, nutrient loss in food, and even the formation of toxic compounds. The photooxidation of phytochemicals occurs through three different mechanisms: (1) by directly absorbing luminous energy, (2) with triplet-excited state sensitizers through electron transfer or proton transfer (type I photooxidation), and (3) with singlet oxygen produced by O2 (type II photooxidation). On the basis of these mechanisms, adequate antioxidants can be added to quench the triple-excited state sensitizers or singlet oxygen to protect against the photooxidation of phytochemicals in food. Here, we summarize and discuss the possible pathways and products of the photooxidation of phytochemicals that have been reported and the relationships between structures and photooxidation. We also propose some control measures, with special attention paid to the potential abilities of phytochemicals in the prevention of food photooxidation.

Photooxidation of phytochemicals in food and control: a review

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Photooxidation of phytochemicals in food and control: a review