Archive for the ‘Hot Article’ Category

Can we improve nutraceutical bioavailability of curcumin ?

 Let it be Indian, Afghani, Cambodian, Vietnamese, Nepalese or Thai cuisine, Turmeric (Curcuma longa) is an integral part of all of them and many more! Turmeric is widely used in food preparations as a spice, pigment, and nutraceutical because of its characteristic flavour profile, yellow colour, and biological activity. Turmeric is not only an essential ingredient in food but also a very important component of many formulations in medicine owing to the potential health benefits it offers. Have you ever wondered what gives turmeric the power to do so?

Curcumin is one of the most biologically active components within turmeric. The potential health benefits and good safety profile of curcumin makes it an essential ingredient in functional food products as a nutraceutical ingredient. However, the high melting point and poor water solubility of curcumin make it difficult to incorporate into many functional foods and beverages, and its poor stability in vivo and low bioaccessibility within the gastrointestinal tract reduce its biological activity. The strategy that is widely used to address these shortcomings is to encapsulate it within food-grade delivery systems such as nanoparticles, hydrogel beads, emulsions and suspensions which help in shielding curcumin on its way towards the target  resulting in improving its functional performance.

Can there be an alternate strategy?

In their search for the answer to this question, Wei Liu et al. form Nanchang University and David McClements et al. from UMass, Amherst  have devised a strategy to develop  excipient foods that are consumed with curcumin-rich foods. Oil-in-water emulsions turned out to be better candidates for developing excipient foods. The study involved the influence of emulsifier type on the ability of excipient emulsions to solubilize curcumin, and to increase its bioaccessibility. In their recent article in Food & Function, they have discussed the rational design of excipient emulsions by varying the emulsifier type as well as the preparation conditions of emulsions, and the effect of these emulsions on the  fate of curcumin in simulated gastrointestinal digestion.

A schematic presentation of fate of curcumin under different emulsifying conditions is shown in the figure below. 

  The results of this study substantiate the utility of excipient foods in improving functional performance of curcumin which can be extended to other lipophilic nutraceuticals and vitamins. To read the complete story and to know how the yellow colour helped them to determine the bioaccessibility of curcumin, read the full paper for free* using the link below: 

Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate

Liqiang Zou, Wei Liu,  Chengmei Liu,  Hang Xiao and   David Julian McClements
Food Funct., 2015, Advance Article
DOI: 10.1039/C5FO00606F


About the webwriter
Sushil Benke is a graduate student under the supervision of Dr. H. N. Gopi in the Department of Chemistry at Indian Institute of Science Education and Research (IISER), Pune. His research focuses on the development of novel antimicrobial peptidomimetics.

 

*Access is free through a registered RSC account.

 

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HOT articles in Food & Function

Take a look at our most recent HOT articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!

The effect of quercetin and kaempferol aglycones and glucuronides on peroxisome proliferator-activated receptor-gamma (PPAR-Y)
Karsten Beekmann, Laura Rubió, Laura H. J. de Haan, Lucas Actis-Goretta, Bart van der Burg, Peter J. van Bladeren and Ivonne M. C. M. Rietjens
Food Funct., 2015, 6, 1098-1107
DOI: 10.1039/C5FO00076A
Graphical Abstract
Neuroprotective effect of loganin against Aß25-35-induced injury via NF-?B-dependent signaling pathway in PC12 cells
Hyeri Kim, Kumju Youn, Mok-Ryeon Ahn, Oh Yoen Kim, Woo-Sik Jeong, Chi-Tang Ho and Mira Jun
Food Funct., 2015, 6, 1108-1116
DOI: 10.1039/C5FO00055F

Strawberry as a health promoter: an evidence based review
Francesca Giampieri, Tamara Y. Forbes-Hernandez, Massimiliano Gasparrini, José M. Alvarez-Suarez, Sadia Afrin, Stefano Bompadre, Josè L. Quiles, Bruno Mezzetti and Maurizio Battino
Food Funct., 2015, Advance Article
DOI: 10.1039/C5FO00147A

Is honey able to potentiate the antioxidant and cytotoxic properties of medicinal plants consumed as infusions for hepatoprotective effects?
Carla Pereira, João C. M. Barreira, Ricardo C. Calhelha, Melissa Lopes, Maria João R. P. Queiroz, Miguel Vilas-Boas, Lillian Barros and Isabel C. F. R. Ferreira
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO01206B

Comparison of the urinary excretion of quercetin glycosides from red onion and aglycone from dietary supplements in healthy subjects: a randomized, single-blinded, cross-over study
Yuanlu Shi and Gary Williamson
Food Funct., 2015, Advance Article
DOI: 10.1039/C5FO00155B

Combined heterogeneous distribution of salt and aroma in food enhances salt perception
Marion Emorine, Chantal Septier, Isabelle Andriot, Christophe Martin, Christian Salles and Thierry Thomas-Danguin
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO01067A

The ellagic acid-derived gut microbiota metabolite urolithin A potentiates the anticancer effects of 5-fluorouracil chemotherapy in human colon cancer cells
Antonio González-Sarrías, Joao Tomé-Carneiro, Andrea Bellesia, Francisco A. Tomás-Barberán and Juan Carlos Espín
Food Funct., 2015, Advance Article
DOI: 10.1039/C5FO00120J

Programmed emulsions for sodium reduction in emulsion based foods
Natalie Chiu, Louise Hewson, Ian Fisk and Bettina Wolf
Food Funct., 2015, Advance Article
DOI: 10.1039/C5FO00079C

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HOT articles in Food & Function

Take a look at our most recent HOT articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!


Non-targeted 1H-NMR-metabolomics suggest the induction of master regulators of energy metabolism in the liver of vitamin E-deficient rats

Ali A. Moazzami, Sonja Frank, Antonin Gombert, Nadine Sus, Banu Bayram, Gerald Rimbach and Jan Frank
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO00947A

Graphical Abstract


Food derived microRNAs
Anika E. Wagner, Stefanie Piegholdt, Martin Ferraro, Kathrin Pallauf and Gerald Rimbach
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO01119H

Graphical Abstract

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HOT articles in Food & Function

Take a look at our most recent HOT articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!

Functional food microstructures for macronutrient release and delivery
J. E. Norton, Y. Gonzalez Espinosa, R. L. Watson, F. Spyropoulos and I. T. Norton
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO00965G

Graphical Abstract


Selected dietary (poly)phenols inhibit periodontal pathogen growth and biofilm formation
Muhammad Shahzad, Emma Millhouse, Shauna Culshaw, Christine A. Edwards, Gordon Ramage and Emilie Combet
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO01087F

Graphical Abstract

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HOT articles in Food & Function

Take a look at our most recent HOT articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!

Capsaicin, nonivamide and trans-pellitorine decrease free fatty acid uptake without TRPV1 activation and increase acetyl-coenzyme A synthetase activity in Caco-2 cells
Barbara Rohm, Annett Riedel, Jakob P. Ley, Sabine Widder, Gerhard E. Krammer and Veronika Somoza
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO00435C

graphical abstract


Sugar-coated: Exopolysaccharide producing lactic acid bacteria for food and human health applications
Paul Ryan, Paul Ross, Gerald F. Fitzgerald, Noel Caplice and Catherine Stanton
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00529E


The Colorants, Antioxidants, and Toxicants from Nonenzymatic Browning Reactions and the Impacts of Dietary Polyphenols on Their Thermal Formation
Xinchen Zhang, Ningping Tao, Xichang Wang, Feng Chen and Mingfu Wang
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO00996G

graphical abstract

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Recent HOT articles in Food & Function

Take a look at our new hot articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!

Atheroprotective effects of (poly)phenols: focus on cell cholesterol metabolism
Ilaria Zanotti, Margherita Dall’Asta, Pedro Mena, Laura Mele, Renato Bruni, Sumantra Ray and Daniele Del Rio
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00670D

Graphical Abstract

The intracellular metabolism of isoflavones in endothelial cells
Natalia Toro-Funes, Francisco Javier Morales-Gutiérrez, M. Teresa Veciana-Nogués, M. Carmen Vidal-Carou, Jeremy P. E. Spencer and Ana Rodriguez-Mateos
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO00772G

Graphical Abstract

Interactions of flavan-3-ols and procyanidins with membranes: mechanisms and physiological relevance.
Sandra V. Verstraeten, Cesar G. Fraga and Patricia I. Oteiza
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO00647J

Graphical Abstract

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Recent HOT articles in Food & Function

Take a look at our new hot articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!

Enhancing Vitamin E bioaccessibility: Factors impacting solubilization and hydrolysis of a-tocopherol acetate encapsulated in emulsion-based delivery systems
Ying Yang, Eric Andrew Decker, Hang Xiao and David Julian McClements
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00725E

Graphical Abstract


Bitter Taste Genetics- the relationship to tasting, liking, consumption and health
Emma L. Beckett, Charlotte Martin, Zoe Yates, Martin Veysey, Konsta Duesing and Mark Lucock
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00539B

Graphical Abstract


Impact of extraneous proteins on the gastrointestinal fate of sunflower seed (Helianthus annuus) oil bodies: A simulated gastrointestinal tract study
Sakunkhun Makkhun, Amit Khosla, Tim Foster, David Julian McClements, Myriam M. L. Grundy and David A. Gray
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00422A

Graphical Abstract

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Recent HOT articles in Food & Function

Take a look at our new hot articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!

Edible oleogels based on water soluble food polymers: Preparation, characterization and potential application
Ashok R. Patel, Nick Cludts, Mohd Dona Bin Sintang, Ans Lesaffer and Koen Dewettinck
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00624K

Graphical Abstract


Can Suillus granulatus (L.) Roussel be classified as a functional food?
Filipa S. Reis, Dejan Stojković, Lillian Barros, Jasmina Glamočlija, Ana Ćirić, Marina Soković, Anabela Martins, M. Helena Vasconcelos, Patricia Morales and Isabel C. F. R. Ferreira
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00619D

Graphical Abstract


Hypoglycemic, hypolipidemic and antioxidant effects of Sarcandra glabra polysaccharide in type 2 diabetic mice
Wei Liu, Ying Zheng, Zhenzhen Zhang, Wenbing Yao and Xiangdong Gao
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00430B

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HOT articles in Food & Function

Take a look at our recent HOT Food & Function articles. Please take a look, let us know your thoughts and remember – these are free to access until Monday 13th October 2014.

Oolong, black and pu-erh tea suppresses adiposity in mice via activation of AMP-activated protein kinase
Yoko Yamashita, Liuqing Wang, Lihua Wang, Yuki Tanaka, Tianshun Zhang and Hitoshi Ashida
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00095A

Graphical Abstract


New insights into the effects of formulation type and compositional mixtures on the antioxidant and cytotoxic activities of dietary supplements based-on hepatoprotective plants
Carla Pereira, João C. M. Barreira,Ricardo C. Calhelha, Maria João R. P. Queiroz,Lillian Barrosa and   Isabel C. F. R. Ferreira
Food Funct., 2014, 5, 2052-2060
DOI: 10.1039/C4FO00387J

Graphical Abstract


Bi-compartmental elderly or adult dynamic digestion models applied to interrogate protein digestibility
Carmit Shani Levi and Uri Lesmes
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00478G

Graphical Abstract

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Recommended HOT articles

Our referees have awarded the following Food & Function papers ‘HOT’ article status. Please take a look, let us know your thoughts and remember – these are free to access until Wednesday 1st October 2014.

Structural differences of prebiotic oligosaccharides influence their capability to enhance iron absorption in deficient rats
José Moisés Laparra, Marina Díez-Municio, Miguel Herrero and F. Javier Moreno
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00504J

graphical abstract


Glycation is regulated by isoflavones
Jose Manuel Silvan, Chou Srey, Jennifer M. Ames and Maria Dolores del Castillo
Food Funct., 2014, 5, 2036-2042
DOI: 10.1039/C4FO00260A

Graphical Abstract


The effect of chicken extract on ERK/CREB signaling is ApoE isoform-dependent
Shan-May Yong, Qi-Rui Ong, Bei-En Siewa and Boon-Seng Wong 
Food Funct., 2014, 5, 2043-2051
DOI: 10.1039/C4FO00428K

Graphical Abstract

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