Tea polyphenols: prevention of cancer and optimizing health. Discussion 4.

The evolution of antimicrobial resistance (AMR) in pathogens has prompted extensive research to find alternative therapeutics. Plants rich with natural secondary metabolites are one of the go-to reservoirs for discovery of potential resources to alleviate this problem. Terpenes and their derivatives comprising of hydrocarbons, are usually found in essential oils (EOs). They have been reported to have potent antimicrobial activity, exhibiting bacteriostatic and bactericidal effects against tested pathogens. This brief review discusses the activity of terpenes and derivatives against pathogenic bacteria, describing the potential of the activity against AMR followed by the possible mechanism exerted by each terpene class. Finally, ongoing research and possible improvisation to the usage of terpenes and terpenoids in therapeutic practice against AMR are discussed.

/pdf/terpene-derivatives-as-a-potential-agent-against-4dysd4hgdw.pdf

Terpene Derivatives as a Potential Agent against Antimicrobial Resistance (AMR) Pathogens.

Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities

Natural extracts are the source of many antioxidant substances. They have proven useful not only as supplements preventing diseases caused by oxidative stress and food additives preventing oxidation but also as system components for the production of metallic nanoparticles by the so-called green synthesis. This is important given the drastically increased demand for nanomaterials in biomedical fields. The source of ecological technology for producing nanoparticles can be plants or microorganisms (yeast, algae, cyanobacteria, fungi, and bacteria). This review presents recently published research on the green synthesis of nanoparticles. The conditions of biosynthesis and possible mechanisms of nanoparticle formation with the participation of bacteria are presented. The potential of natural extracts for biogenic synthesis depends on the content of reducing substances. The assessment of the antioxidant activity of extracts as multicomponent mixtures is still a challenge for analytical chemistry. There is still no universal test for measuring total antioxidant capacity (TAC). There are many in vitro chemical tests that quantify the antioxidant scavenging activity of free radicals and their ability to chelate metals and that reduce free radical damage. This paper presents the classification of antioxidants and non-enzymatic methods of testing antioxidant capacity in vitro, with particular emphasis on methods based on nanoparticles. Examples of recent studies on the antioxidant activity of natural extracts obtained from different species such as plants, fungi, bacteria, algae, lichens, actinomycetes were collected, giving evaluation methods, reference antioxidants, and details on the preparation of extracts.

https://www.mdpi.com/1996-1944/14/15/4135/pdf

Antioxidants: Classification, Natural Sources, Activity/Capacity Measurements, and Usefulness for the Synthesis of Nanoparticles.

Kombucha is a fermented tea beverage prepared as a result of the symbiotic nature of bacterial cultures and yeast, the so-called SCOBY (Symbiotic Cultures of Bacteria and Yeasts). Kombucha is characterised by rich chemical content and healthy properties. It includes organic acids, minerals and vitamins originating mainly from tea, amino acids, and biologically active compounds—polyphenols in particular. Kombucha is prepared mainly in the form of black tea, but other tea types are increasingly often used as well, which can significantly impact its content and health benefits. This work shows that the type of tea has a significant influence on the parameters associated with the antioxidant potential, pH, as well as the content of acetic acid, alcohol or sugar. Red tea and green tea on the 1st and 14th day of fermentation are a particularly prominent source of antioxidants, especially polyphenols, including flavonoids. Therefore, the choice of other tea types than the traditionally used black tea and the subjection of these tea types to fermentation seems to be beneficial in terms of the healthy properties of kombucha.

/pdf/chemical-profile-and-antioxidant-activity-of-the-kombucha-44ets5d746.pdf

Chemical Profile and Antioxidant Activity of the Kombucha Beverage Derived from White, Green, Black and Red Tea.

The paper describes the possibilities of designing breads and pastries produced according to a basic recipe from wheat or wheat-rye flour to improve their nutritional potential. The basic principle is the partial replacement of wheat or rye with non-bakery raw materials, which are valued thanks to the content of beneficial components. In this way, it is possible to create diverse products with the potential for positive effects on consumer health. However, the application of such raw materials affects the technological parameters of composite flours and subsequent intermediates of the production process, and it also changes cost items and, consequently, the production price of the products. Therefore, efforts should be made to find the right balance and recommend procedures and recipes that allow the final product to be prepared with the required quality and an affordable price. In our research, the additions of various non-bakery ingredients were verified, and the presented results show how these ingredients affected the selected rheological properties of the dough, and how these changes in the basic recipe affected the costs of the final product. During the experiments, the following raw materials were added: spelt wheat flour, amaranth flour, flour from selected legumes (common bean, broad bean, chickpea, lentil) and lyophilised homogenized red fruits (elderberry fruits, blackcurrant fruits, black chokeberry, and serviceberry fruits, or in the case of elderberry also flowers). The addition of these non-bakery ingredients, depending on the amount of their addition, changed both the water absorption and the rheological properties of the dough (dough development time, dough stability), or baking loss or bread yield. Non-bakery raw materials increase the financial cost of innovative products, and the question arises as to how willing consumers are to pay extra for such foods with added nutritional value. Nevertheless, we believe that designing and producing modern foods with nutritional benefits to meet the demanding needs of modern consumers has a promising future.

The application of non-bakery raw materials to bakery flours, their effect on the technological quality and the cost of innovative products

Modern pharmacology shows that beetroot extracts exhibit antihypertensive and hypoglycaemic activity as well as excellent antioxidant activity. The promising results of the phytochemicals contained in the extracts suggest the opportunity for their use in functional foods.This study aimed to evaluate the biochemical profile (total ash and crude protein content, total polyphenols and betalains content) and sensory properties (5 points hedonic scale) of beetroot varieties from bio-B (B Taunus, B Boro, B Gesche) and traditional production-TP (TP Taunus, TP Boro, TP Rocket). The beetroots were obtained from a private producer from Austria.
The crude protein content in evaluated red beetroots ranged from 1.54 % (B Taunus) to 5.32 % of fresh weight (TP Boro). The ash content range was 0.53 % (TP Rocket and TP Boro) to 0.63 % of fresh weight (TP Taunus). The total polyphenol content was the highest in sample of B Taunus – 3.29 mg GAE kg-1 of fresh weight (GAE – gallic acid equivalent). Betalains were determined separately as the red – violet betacyanins and the yellow betaxanthins. The concentration of betacyanins ranged from 5.7 mg.kg-1 (TP Boro) to 8.07 mg.kg-1 of fresh weight (B Gesche), while that of betaxanthins – from 2.77 mg.kg-1 (TP Boro) to 5.39 mg.kg-1 of fresh weight (B Gesche). Sensory properties (appearance, color, consistency, aroma, taste) of all the beetroot varieties were evaluated overall as good with the best score in a taste and overall appearance noted for TP Boro. The results improve our knowledge on beetroot as a valuable vegetable and indicate that further studies on the properties of different varieties of red beet are justified.

The influence of red beet varieties and cultivation on their biochemical and sensory profile

/pdf/farinographic-evaluation-of-wheat-dough-enriched-with-inulin-15m1j7u5oq.pdf

Farinographic evaluation of wheat dough enriched with inulin, naked barley, malt and Potex addition.

The aim of the present study was to determine the physico-chemical properties (dry matter content, combustion heat, electrical properties, total protein, ash, fat and crude fibre contents, selected amino acids, and trace elements), antioxidant content, and sensory profile of Linz biscuits. They were enriched by the addition of powdered carrot, nettle leaves and elderberry fruit, which is 3% of the product. For comparison of results, a control variant without the addition of these components was also prepared. The enriched biscuits showed slightly higher total ash and crude fibre contents in comparison to the control samples. Results for the antioxidant activity and total polyphenol, flavonoid, and phenolic acid contents of the enriched biscuits were higher in all observed parameters than in the control sample with the best results obtained for Linz biscuits enriched with elderberry and nettle powder. In enriched biscuits, higher contents of iron, zinc, and manganese were measured, especially in biscuits with nettle. Linz biscuits with nettle had higher combustion heat values than control samples; the other two sample types had lower values. We found that the resistance, capacitance, and relative permittivity of the enriched biscuits decreased with frequency according to the power regression function. On the contrary, the conductivity increased with an increasing frequency. Electrical properties were mainly influenced by the water content but also by added components.

Physico-Chemical and Sensory Profiles of Enriched Linz Biscuits

/pdf/yucca-schidigera-and-its-effect-on-rabbit-reproduction-2v3gz8bdp4.pdf

Yucca schidigera and its effect on rabbit reproduction.

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