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Cultivating microgreens in central-southern Chile in unheated greenhouses offers a viable and productive alternative to growers. In 2023, two experiments were conducted in autumn and spring. These experiments involved the production of microgreens of eleven vegetable species. The tray system with the substrate was employed. Subsequently, agronomic, nutritional, and sensory perception variables were assessed. Despite notable fluctuations in external temperatures between these seasons, a diverse array of microgreens can be successfully cultivated, meeting local consumer preferences. Research indicates that microgreens grown under these conditions exhibit high nutritional quality, serving as a rich source of essential nutrients and bioactive compounds beneficial to human health. This nutritional value remains consistent across autumn and spring, establishing microgreens as a reliable and valuable food option. The observed acceptance and purchasing intentions among the surveyed population suggest a promising market opportunity for introducing these products regionally. Consumers appreciate microgreens' quality and nutritional advantages, underscoring their potential.

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Functional foods, and specifically probiotics, are important products present in retail worldwide. Probiotics comprise "live microorganisms that, when administered in adequate amounts, can confer a health benefit on the host". This study aimed to investigate the effect of culture on probiotic foods social representation. A total of 818 consumers from seven countries (Argentina, Brazil, Honduras, Mauritius, Mexico, Peru, and Slovenia) participated in the study. A free word association task was performed with the inductor term "probiotic food," followed by lemmatization, categorization, and prototypical analysis of the social representation. The results indicated that the term health was common in all countries studied, as well as other positive aspects such as benefits, well-being, and functional foods. This study helped to shed light and better understand the role of culture in the social representation of probiotics.

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The Amazon region is known for its continental dimension, water abundance, and especially for the rich biodiversity that this biome hosts. Among the thousands of plant species in the Amazon, many represent food sources. Among these, cupuaçu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) stands out as an iconic fruit with an exotic flavor, appreciated for its remarkable organoleptic properties. The present review aims to provide a comprehensive description of its biology, agronomical uses, nutritional values, chemical compositions, medicinal properties, and industrial applications. The search based on scientific articles demonstrates T. grandiflorum as a valuable ingredient for the food, cosmetic and pharmaceutical sectors. Data analysis demonstrates that cupuaçu cultivation and processing contribute to the strengthening of local production chains and promotes the development of small communities, and thus the bioeconomy in the Amazon region. In this sense, since the last decade, cultivar improvement has required multidisciplinary efforts, resulting in disease-resistant plants with better productivity. Regarding its chemical composition, T. grandiflorum is a notable source of methylxanthine alkaloids, polyphenols, aroma compounds, and lipids. The presence of these compounds supports the use of cupuaçu in various products and help us to understand the potential health benefits of its consumption. Through the integration of all collected information, key gaps in basic and applied sciences were observed, highlighting the need for more research to uncover novel applications and products of T. grandiflorum. The development of new products based on biodiversity is fundamental to promoting environmental and economic sustainability, which are key steps to the survival of the Amazon rainforest. Therefore, this work summarizes the knowledge on this source and sheds light on a food source that is little known outside of the Amazon borders.

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This study applies natural resources, prioritizing recyclable and renewable inputs produced by pinhão cultivation, whose purpose is to use the failures, shells, and almonds as a source of bioactive compounds addition in yogurt, ensuring intelligent use of these natural resources. Thus, one açaí yogurt sample and eight yogurt formulations containing portions of pinhão byproducts between 5 % and 10 % were elaborated. These formulations were compared regarding their physicochemical, nutritional, functional properties, antimicrobial activity, and multi-elemental profile properties. Enriching açaí yogurt with pinhão byproducts does not significantly differ in protein, lipid, moisture, and mineral salt content between all samples with pinhão byproducts. Açaí yogurts enriched with pinhão byproducts had 5.71 to 26.07 % times total protein than the control sample, and total fiber also had a significant increase in samples ranging between 18.62 to 85.29 % times more than the control sample. Regarding color settings, all yogurt samples tended to be red-purple. A sample of açaí yogurt with pine nut flour and whole pine nut flour caused a biofilm mass amount of 46.58, 45.55, and 11.85 % for Listeria monocytogenes, Salmonella enteritidis and Pseudomonas aeruginosa. The behavior of pathogenic bacteria is related to the total polyphenol content in yogurts enriched with pinhão byproducts, which increased from 8.27 to 18.24 mg/100 g. Yogurt with açaí enriched with whole pinhão flour showed high antioxidant capacity. The sample's antioxidant activity results increased by 47.62 % and 130.38 % in the ABTS and DPPH analyses, respectively. The compounds in pinhão failure nanosuspensions, pinhão flour, whole pinhão flour, and yogurts were identified and divided into hydrophilic and lipophilic classes. Five classes (amino acids, organic acids, sugars, phenols, and cyclitols) were identified as hydrophilic. Lipophilic compounds were identified and separated into six classes (carboxylic acids, diterpenes, alcohols, Α-hydroxy acids, sterols, and triterpenes). The addition of pinhão byproducts increased the contents of Ca, Fe, K, Na, and P. Açaí yogurt with pinhão nanosuspension, pinhão flour, and whole pinhão flour had the highest Ca content (2164.38 ± 2.16 µg/L). Açaí yogurt with pinhão flour and whole pinhão flour had the highest Fe content (84.02 ± 0.08 µg/L).

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The fruit of the cashew, a tree belonging to the family Anacardiaceae, is composed of approximately 10% nut (cashew) and 90% stalk or pseudofruit, usually discarded in situ and fermented in the soil. This review identifies cashew pseudofruit's physicochemical characteristics and bioactive compounds and their possible relationship to health benefits. Different processing techniques have been used to preserve the pseudofruit, and the effect of these techniques on its nutrients is also reviewed in this work. Cashew is a highly perishable product with moisture content above 80% w/w and 10% w/w sugars. It also has a high content of polyphenols, flavonoids, and tannins and high antioxidant properties that are best preserved by nonthermal processing techniques. The pseudofruit presents the high inhibitory activity of α-amylase and lipase enzymes, has anti-inflammatory and body weight reduction properties and healing activity, and controls glucose levels, insulinemia, and insulin resistance. For all these reasons, cashews have been promoted as a propitious food/ingredient for preventive and therapeutic management of different pathologies such as diabetes, dyslipidemia, obesity, hypertension, fatty liver, and acne. Moreover, it has positive effects on the intestinal microflora, among others. This pseudofruit has a high potential for the development of functional foods.

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Background: Desserts with vegetable ingredients are a constantly expanding global market due to the search for alternatives to cow's milk. Fermentation of these matrices by lactic acid bacteria can add greater functionality to the product, improving its nutritional, sensory, and food safety characteristics, as well as creating bioactive components with beneficial effects on health. Concern for health and well-being has aroused interest in byproducts of the industry that have functional properties for the body, such as mature coconut water, a normally discarded residue that is rich in nutrients. This study aimed to develop a probiotic gelatin based on pulp and water from mature coconuts and evaluate the physicochemical characteristics, viability of the Lacticaseibacillus rhamnosus LR32 strain in the medium, as well as the texture properties of the product. Methods: After collection and cleaning, the physicochemical characterization, mineral analysis, analysis of the total phenolic content and antioxidant activity of mature coconut water were carried out, as well as the centesimal composition of its pulp. Afterwards, the gelling was developed with the addition of modified corn starch, gelatin, sucrose, and probiotic culture, being subjected to acidity analysis, texture profile and cell count, on the first day and every 7 days during 21 days of storage, under refrigeration at 5 °C. An analysis of the centesimal composition was also carried out. Results: The main minerals in coconut water were potassium (1,932.57 mg L-1), sodium (19.57 mg L-1), magnesium (85.13 mg L-1) calcium (279.93 mg L-1) and phosphorus (11.17 mg L- 1), while the pulp had potassium (35.96 g kg-1), sodium (0.97 g kg-1), magnesium (2.18 g kg-1), 37 calcium (1.64 g kg-1), and phosphorus (3.32 g kg-1). The phenolic content of the water and pulp was 5.72 and 9.77 mg gallic acid equivalent (GAE) 100 g-1, respectively, and the antioxidant capacity was 1.67 and 0.98 39 g of 2, 2-diphenyl-1-picrylhydrazyl (DPPH) mg-1, respectively. The coconut pulp had 2.81 g 100 g-1of protein, 1.11 g 100 g-1 of 40 ash, 53% moisture, and 5.81 g 100 g-1 of carbohydrates. The gelatin produced during the storage period presented firmness parameters ranging from 145.82 to 206.81 grams-force (gf), adhesiveness from 692.85 to 1,028.63 gf sec, cohesiveness from 0.604 to 0.473, elasticity from 0.901 to 0.881, gumminess from 86.27 to 97.87 gf, and chewiness from 77.72 to 91.98 gf. Regarding the viability of the probiotic microorganism, the dessert had 7.49 log CFU g-1 that remained viable during the 21-day storage, reaching 8.51 CFU g-1. Acidity ranged from 0.15 to 0.64 g of lactic acid 100 g-1. The centesimal composition of the product showed 4.88 g 100 g-1 of protein, 0.54 g 100 g-1 of ash, 85.21% moisture, and 5.37g 100 g-1 of carbohydrates. The development of the gelatin made it possible to obtain a differentiated product, contributing to diversification in the food sector, providing a viable alternative for maintaining consumer health and reducing costs compared to desserts already available on the market.

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The Amazon region is home to many plant species, many of which have not been studied. The objective was to evaluate the physicochemical properties, bioactive compounds, and antioxidant activity of Phytelephas tenuicalis (tintiuk), Grias neuberthii (apai), Euterpe oleracea (acai), and Mauritia flexuosa (brown moriche). Physicochemical analyses were carried out on fresh fruit from local markets. Bioactive compounds (carotenoids, phenolics, vitamin C, and organic acids) were quantified in the freeze-dried pulp by rapid-resolution liquid chromatography (RRLC), and antioxidant activity was determined by ABTS and DPPH assays. The results showed high soluble solids (10.7 °Brix) and ascorbic acid (67.3 mg/100 g DW) in tintiuk; ß-carotene (63.4 mg/100 g DW) and malic acid (19.6 g/100 g DW) in brown moriche; quercetin (944.2 mg/100 g DW) and antioxidant activity by ABTS (6.7 mmol ET/100 g DW) in apai; and citric acid (2.1 g/100 g DW) in acai. These results indicate interesting bioactive properties that could increase the consumption of these fruits nationally and internationally, benefiting local farmers and stimulating the development of new products in functional food, medicine, and cosmetics.

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The present study evaluated the capacity of three Bacillus species to improve health status and growth performance of Nile Tilapia fed with high levels of soybean meal and challenged with Aeromonas hydrophila. In vitro experiments showed that ß-hemolysin and metalloprotease enzymes were produced by A. hydrophila throughout the exponential growth phase. In vivo experiments showed that 107 colony-forming units (CFUs)/ml of this pathogen killed 50% of control group fishes in 13 days. To evaluate the influence of Bacillus strains on health status and growth performance in Nile Tilapia, 180 fishes (33.44 + 0.05 g) were distributed in 12 tanks of 200 L each, and animals were fed twice per day until satiety. 1) Control group without Bacillus, 2) Bacillus sp1, 3) Bacillus sp2, and 4) Bacillus sp3 groups were formulated containing 106 CFU/g. After 40 days of feeding, the fishes were intraperitoneally injected with 1 ml of A. hydrophila at 2 × 107 CFU/ml, and mortality was recorded. The results showed that cumulative mortality rate was significantly (p< 0.05) lower in the Bacillus sp1 (25%), sp2 (5%), and sp3 (15%) groups, than the control group (50%). Weight gain was also significantly better (p< 0.05) in the Bacillus sp1 (36%), sp2 (67%), and sp3 (55%) groups with respect to the control group (30%). In conclusion, functional diet formulated with high levels of soybean meal and supplemented with Bacillus sp2 could be an alternative to protect Nile tilapia cultures from A. hydrophila infections and improve fish growth performance.

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Yacon is a tuber known as a healthy food due to its effects as an antidiabetic, anti-inflammatory, anticancer, and prebiotic agent; it is rich in fructooligosaccharides (FOS) and antioxidants, and due to its sweet taste and low-calorie content, it is used as a substitute for ordinary sugar. This research aimed to evaluate the influence of the composition of the feed and the microencapsulation process by spray drying (SD) on the properties of a yacon powder mixture (YP). Response surface methodology with a central composite design with a face-centered composition (α = 1) was used, considering the independent variables: inulin (IN) (3-5% w/w), maltodextrin (MD) (3-5% w/w), air inlet temperature (AIT) (140-160 °C), air outlet temperature (AOT) (75-85 °C) and atomizer disc speed (ADS) (18000-22000 rpm), and the dependent variables: moisture (Xw), water activity (aw), hygroscopicity (Hy), solubility (S), particle size (percentile D10, D50, and D90), total phenols (TP), antioxidant capacity (ABTS and DPPH), color (CIE-Lab*) and yield (Yi). The suspension formulation contained xanthan gum (0.167 %) and a mixture of ascorbic and citric acids (0.3 %). The aw and Xw values of the YP guarantee its microbiological stability; however, the process formulation produces a complex matrix (FOS- sugars- MD - IN) with high affinity for water, which favors adsorption phenomena (hygroscopic material) and high reconstitution (high solubility). The independent variables that best fit the experimental optimization criteria were: IN = 3.0 %, MD = 5.0 %, AIT = 143.7 °C, AOT = 80.1 °C, ADS = 22000 rpm, where Yi = 84.2 %, and the quality of the YP: Xw = 2.4 %, a w  = 0.220, Hy = 23.0 %, S = 96.9 %, D10 = 10.6 µm, D50 = 23.4 µm and D90 = 169.3 µm, TP = 1228.2 mg gallic acid equivalent/100 g, ABTS = 2295.9 mg Trolox equivalent (TE)/100 g, DPPH = 5192.3 mg TE/100 g, L* = 80.5, a* = 5.1 and b* = 17.4. SD is an effective technology that positively impacts the development of new food products. In addition, the YP could have multipurpose applications for the industry, generating value in this agri-chain.

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In recent years, more and more scientific community, food producers, and food industry show increased interest in functional foods containing probiotics, which is a big challenge. The consumption of probiotics in the context of a balanced diet through the consumption of functional foods or through the intake of pharmaceutical preparations has proven to contribute to the improvement of human health, even contributing to the prevention of diseases. In order for probiotics to be considered suitable for consumption, they must contain a minimum concentration of viable cells, namely, at least 107 colony forming units of beneficial microbes per gram. Ensuring the viability of bacterial cells until the moment of consumption is the overriding priority of functional probiotic food manufacturers. Probiotic bacteria are subject to stress conditions not only during food manufacturing but also during gastrointestinal passage, which limit or even compromise their functionality. This paper first examines all the stressful conditions faced by probiotic cells in their production stages and related to the conditions present in the bioreactor fermentation and drying processes as well as factors related to the food matrix and storage. The stress situations faced by probiotic microorganisms during the gastrointestinal transit especially during stomach and intestinal residence are also analyzed. In order to understand the adaptation mechanisms of probiotic bacteria to gastrointestinal stress, intrinsic and adaptive mechanisms identified in probiotic strains in response to acid stress and to bile and bile acid stress are analyzed. In addition, improvement strategies for multiple stress tolerance of lactic acid bacteria through directions dealing with stress, accumulation of metabolites, use of protectants, and regulation of technological parameters are examined. Finally, the definition of postbiotics, inanimate microorganisms and/or their components conferring health benefits, is also introduced. Postbiotics include cell lysates, enzymes, and cell wall fragments derived from probiotic bacteria and may represent an alternative to the use of probiotics, when they do not tolerate stressful conditions.

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The Ecuadorian Amazon harbors numerous wild and cultivated species used as food, many of which are underutilized. This review explores the bioactive potential of five such fruits-Borojó (Alibertia patinoi); Chonta (Bactris gasipaes); Arazá (Eugenia stipitata); Amazon grape (Pourouma cecropiifolia), a wild edible plant; and Cocona (Solanum sessiliflorum)-and their applications against metabolic syndrome. This study highlights their health-promoting ingredients and validates traditional medicinal properties, emphasizing their significance in improving health and mitigating the effects of the Western diet. These fruits, integral to Ecuadorian cuisine, are consumed fresh and processed. Chonta is widely cultivated but less prominent than in pre-Hispanic times, Borojó is known for its aphrodisiac properties, Cocona is traditional in northern provinces, Arazá is economically significant in food products, and Amazon grape is the least utilized and researched. The fruits are rich in phenolics (A. patinoi, E. stipitata) and carotenoids (B. gasipaes, E. stipitata), which are beneficial in controlling metabolic syndrome. This study advocates for more research and product development, especially for lesser-known species with high phenolic and anthocyanin content. This research underscores the economic, cultural, and nutritional value of these fruits, promoting their integration into modern diets and contributing to sustainable agriculture, cultural preservation, and public health through functional foods and nutraceuticals.

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Cronobacter spp. are bacterial pathogens isolated from a wide variety of foods. This study aims at evaluating the occurrence of Cronobacter spp. in low water activity functional food samples, detect the presence of virulence genes, and determine the antibiotic susceptibility of strains. From 105 samples, 38 (36.2%) were contaminated with Cronobacter spp. The species identified by polymerase chain reaction (PCR) and sequencing analyses (rpoB and fusA genes, respectively) were C. sakazakii (60.3%), C. dublinensis (25.4%), C. turincensis (9.5%), and C. malonaticus (4.8%). Nineteen fusA alleles were identified, including four new alleles. The virulence genes were identified by PCR and all isolates were positive for ompX and sodA genes, 60.3% to cpa gene, and 58.7% to hly gene. Using the disk diffusion method, antibiotic susceptibility to twelve antibiotics was assessed twice, separated by a 19-month period. In the first test, the isolates showed diverse antibiotic susceptibility profiles, with nineteen isolates (30.2%) being multi-drug resistant (resistant to three or more antibiotic classes), in the second, the isolates were susceptible to all antibiotics. Cronobacter spp. in functional foods demonstrates the need for continued investigation of this pathogen in foods, and further research is needed to clarify the loss of resistance of Cronobacter strains.

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The composition of pumpkin seeds includes bioactive compounds, proteins, polyunsaturated fatty acids, and dietary fibers. Thus, the objective of this research was to develop and evaluate the nutritional and quality standard of beef burgers supplemented with pumpkin seeds (Cucurbita moschata) added in different proportions. To process the pumpkin seed flour (PSF), the seeds were sanitized, dried in an oven, crushed, and sieved. Through such means, three formulations of beef burgers were prepared, named S (without the addition of PSF), F5 (with the addition of 5% (w/w) of PSF), and F10 (with the addition of 10% (w/w) of PSF). The respective results for burgers P, F5, and F10 were as follows (w/w): proteins 17.61%, 18.04%, 19.86%; lipids 12.19%, 12.42%, 14.55%; ash 1.77%, 1.86%, 1.94%; fibers 0%, 0.88%, 1.76%; phenolic compounds 39.55, 82.93, 90.30 (mg/g); and total antioxidant capacity 11.09%, 18.48%, 24.45%. Regarding the sensory analysis attributes, tasters gave sample F10 scores lower than 7. However, the standard and F5 samples showed results higher than 7 for all parameters. For the determination of shelf life, an expiration date of 30 days was established. It was observed that adding PSF to industrialized products adds nutritional value with the inclusion of polyunsaturated fats, phenolic compounds, and dietary fibers.

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Tumbo fruit has potential for industrialization due to its nutritional and functional properties, but scientific knowledge of this species is still limited compared to other species of the same genus, Passiflora. This review compiles the latest scientific advances on Tumbo, which cover the food technological aspects of Tumbo fruit, its uses and its potential as a source of bioactives for different industries, especially food, pharmaceutical, and cosmetics. The products (nectar, jellies, jams, wines, others) and by-products of the processing of the Tumbo fruit have various nutritional, sensory, and composition attributes for developing new food and non-food products. The potential applications of the fruit and its derivatives are broad, such as cosmetics, drugs, functional foods, and additives; these applications are due to its technological properties and its content of bioactive molecules. The Tumbo biorefinery presents an important perspective, especially for its bioactivity of high biological value for different industries.

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Functional food products remain the focus of current market trends toward healthier nutrition. The consumption of meat-based functional foods has been a topic of interest in food innovation since some of these products generate controversy due to their possible adverse effects on health. However, studies have demonstrated that meat-based functional products are considered an opportunity to improve the nutritional profile of meat products through the addition of biologically valuable components and to meet the specific needs of consumers. In this sense, some strategies and techniques are applied for processing and developing functional meat products, such as modifying carcass composition through feeding, reformulating meat products, and processing conditions. This review focuses on presenting developed and evaluated strategies that allow the production of healthy and functional meat foods, which application has successfully achieved the sensory, nutritional, and technological parameters mainly affected by such application.

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The health benefits of functional foods are associated with consumer interest and have supported the growth of the market for these types of foods, with emphasis on the development of new formulations based on plant extracts. Therefore, the present study aimed to characterize a symbiotic preparation based on water-soluble soy extract, supplemented with inulin and xylitol and fermented by Lactiplantibacillus plantarum ATCC 8014. Regarding nutritional issues, the symbiotic formulation can be considered a source of fiber (2 g/100 mL) and proteins (2.6 g/100 mL), and it also has a low-fat content and low caloric value. This formulation, in terms of microbiological aspects, remained adequate to legal standards after storage for 60 days under refrigeration and also presented an adequate quantity of the aforementioned probiotic strain, corresponding to 9.11 Log CFU.mL-1. These viable L. plantarum cells proved to be resistant to simulated human gastrointestinal tract conditions, reaching the intestine at high cell concentrations of 7.95 Log CFU.mL-1 after 60 days of refrigeration. Regarding sensory evaluation, the formulation showed good acceptance, presenting an average overall impression score of 6.98, 5.98, and 5.16, for control samples stored for 30 and 60 days under refrigeration, respectively. These results demonstrate that water-soluble soy extract is a suitable matrix for fermentation involving L. plantarum ATCC 8014, supporting and providing data on the first steps towards the development of a symbiotic functional food, targeting consumers who have restrictions regarding the consumption of products of animal origin, diabetics, and individuals under calorie restrictions.

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Introducción: Curcuma longa (cúrcuma) es una planta de origen hindú, compuesta principalmente por curcumina, entre sus múltiples atributos se le confiere propiedades antioxidantes, hipolipidémicas, antinflamatorias y anticancerígenas. Objetivo: Confirmar según la evidencia científica, si la cúrcuma posee propiedades anticancerígenas. Materiales y métodos: Se realizó una revisión bibliográfica en bases de datos como PubMed, MEDLINE y SciELO. El periodo comprendido para la revisión fue desde el primer semestre del 2006 hasta el primer semestre del 2018. Resultados: Se confirmaron características anticancerígenas en la curcumina, así como otros de sus beneficios en la inhibición del crecimiento tumoral y la acción de autofagia, la protección del daño oxidativo y su acción anti-proliferativa para la reducción en el desarrollo de células tumorales. Conclusión: Curcuma longa es útil en los procesos de prevención y tratamiento del cáncer; esto genera nuevos conocimientos y diversas aplicaciones en la lucha contra la enfermedad.

Introduction: Curcuma longa (turmeric) is a plant of Hindu origin that is mainly composed of curcumin and has many attributes, including hypolipidemic, antioxidant, anti-inflammatatory and anticancer properties. Objective: To determine whether turmeric has anticancer properties, based on scientific evidence. Materials and methods: A literature review of PubMed, MEDLINE and Scielo databases was conducted. The review covered the first semester in 2006 to first semester of 2018 time period. Results: Anticancer characteristics as well as other benefits of curcumin such as inhibition of tumor growth, autophagy activities, oxidative damage protection, and reduction of proliferation of tumor cells were confirmed. Conclusion: Curcuma longa can be used for the prevention and treatment of cancer, which generates new knowledge and different applications in the fight against this disease.

Introdução: A Curcuma longa (cúrcuma) é uma planta de origem indiana, composta principalmente por curcumina, dentre seus diversos atributos confere-se propriedades antioxidantes, hipolipidêmicas, anti-inflamatórias e anticancerígenas. Objetivo: Confirmar, de acordo com evidências científicas, se a cúrcuma possui propriedades anticancerígenas. Materiais e métodos: Foi realizada revisão bibliográfica nas bases de dados PubMed, MEDLINE e SciELO. O período abrangido pela revisão foi do primeiro semestre de 2006 ao primeiro semestre de 2018. Resultados: As características anticancerígenas da curcumina foram confirmadas, assim como outros benefícios na inibição do crescimento tumoral e ação autofágica, proteção contra danos oxidativos e sua ação antiproliferativa para a redução do desenvolvimento de células tumorais. Conclusão: A curcuma longa é útil nos processos de prevenção e tratamento do câncer; isso gera novos conhecimentos e diversas aplicações no combate à doença.

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The prevalence and incidence of obesity and the comorbidities linked to it are increasing worldwide. Current therapies for obesity and associated pathologies have proven to cause a broad number of adverse effects, and often, they are overpriced or not affordable for all patients. Among the alternatives currently available, natural bioactive compounds stand out. These are frequently contained in pharmaceutical presentations, nutraceutical products, supplements, or functional foods. The clinical evidence for these molecules is increasingly solid, among which epigallocatechin-3-gallate, ellagic acid, resveratrol, berberine, anthocyanins, probiotics, carotenoids, curcumin, silymarin, hydroxy citric acid, and α-lipoic acid stand out. The molecular mechanisms and signaling pathways of these molecules have been shown to interact with the endocrine, nervous, and gastroenteric systems. They can regulate the expression of multiple genes and proteins involved in starvation-satiety processes, activate the brown adipose tissue, decrease lipogenesis and inflammation, increase lipolysis, and improve insulin sensitivity. This review provides a comprehensive view of nature-based therapeutic options to address the increasing prevalence of obesity. It offers a valuable perspective for future research and subsequent clinical practice, addressing everything from the molecular, genetic, and physiological bases to the clinical study of bioactive compounds.

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The potentiality of cv. Malbec grape pomace (GP) as a functional ingredient in the formulation of bakery foods (muffins, biscuits and cereal bars) was studied. The effect of GP addition on the phenolic compounds (PCs) composition, nutritional and sensory properties were evaluated. The addition of GP increased the content of dietary fiber, proteins, ash, total phenolic content (TPC), antiradical capacity (AC), anthocyanins and non-anthocyanin PCs while decreasing the carbohydrates content. The main PCs given by the GP to supplemented foods were quercetin-3-O-glucoside, rutin, caffeic acid, syringic acid and (+)-catechin. For anthocyanins, the acylated derivatives were more stable to heat treatment (baking) in food processing which was evidenced by a higher proportion of these PCs compounds when compared to the same derivatives quantified in GP. In general, when the TPC or individual concentrations of PCs were analyzed in a nutritional or functional context, one portion of the supplemented foods showed levels high enough to satisfy the recommended dose per day of these bioactive compounds. Additionally, the foods were well received by consumers during the sensory evaluation and supplemented biscuits received the highest acceptability. This study demonstrated that GP could be a viable functional ingredient in bakery foods to incorporate components like PCs and dietary fiber into traditional consumers' diets.

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Pigmented corn is a gramineae food of great biological, cultural and nutritional importance for many Latin American countries, with more than 250 breeds on the American continent. It confers a large number of health benefits due to its diverse and abundant bioactive compounds. In this narrative review we decided to organize the information on the nutrients, bioactive compounds and phytochemicals present in pigmented corn, as well as their effects on human health. Phenolic compounds and anthocyanins are some of the most studied and representative compounds in these grasses, with a wide range of health properties, mainly the reduction of pro-oxidant molecules. Carotenoids are a group of molecules belonging to the terpenic compounds, present in a large number of pigmented corn breeds, mainly the yellow ones, whose biological activity incorporates a wide spectrum. Bioactive peptides can be found in abundance in corn, having very diverse biological effects that include analgesic, opioid and antihypertensive activities. Other compounds with biological activity found in pigmented corn are resistant starches, some fatty acids, phytosterols, policosanols, phospholipids, ferulic acid and phlobaphenes, as well as a great variety of vitamins, elements and fibers. This review aims to disseminate and integrate the existing knowledge on compounds with biological activity in pigmented corn in order to promote their research, interest and use by scientists, nutrition professionals, physicians, industries and the general population.

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