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Although noncovalent interactions and covalent reactions between phenolic compounds and proteins have been investigated across diverse scientific disciplines, a comprehensive understanding and identification of their products remain elusive. This review will initially outline the chemical framework and, subsequently, delve into unresolved or debated chemical and functional food-related implications, as well as forthcoming challenges in this topic. The primary objective is to elucidate the multiple aspects of protein-phenolic interactions and reactions, along with the underlying overwhelming dynamics and possibilities of follow-up reactions and potential crosslinking between proteins and phenolic compounds. The resulting products are challenging to identify and characterize analytically, as interactions and reactions occur concurrently, mutually influencing each other. Moreover, they are being modulated by various conditions such as the reaction parameters and, obviously, the chemical structure. Additionally, this review delineates the resulting discrepancies and challenges of properties and attributes such as color, taste, foaming, emulsion and gel formation, as well as effects on protein digestibility and allergenicity. Ultimately, this review is an opinion paper of a group of experts, dealing with these challenges for quite a while and aiming at equipping researchers with a critical and systematic approach to address current research gaps concerning protein-phenolic interactions and reactions.
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Fenoles , Proteínas , Proteínas/química , Fenoles/química , Alimentos FuncionalesRESUMEN
Vesicular delivery systems are highly ordered assemblies consisting of one or more concentric bilayers formed by the self-assembly of amphiphilic building blocks in the presence of water. In the field of functional food, vesicular delivery systems have been widely explored for effective formulations to deliver functional substances. With the effort of scientific research, certain categories of vesicular delivery systems have successfully been translated from the laboratory to the global market of functional food. This chapter aims to present comprehensively the various vesicular delivery systems, including their design, preparation methods, encapsulation of functional substances, and application in nutritional interventions.
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Alimentos Funcionales , Humanos , Sistemas de Liberación de Medicamentos , Medicina de PrecisiónRESUMEN
Cannabis-infused foods are currently on the rise in markets all around the world. Meanwhile, there are concerns over the health implications for consumers. Studies have explored the therapeutic potential and nutritional and economic benefits of cannabis usage. Yet, the phytonutrients, processing methods, and health implications of cannabis-infused foods have not been well explored. This review evaluates existing evidence on the nutritional, processing, safety, and phytonutrient composition of cannabis-infused food products and their medicinal and functional prospects. Cannabis seeds contain the highest amount of dietary nutrients, while flowers contain the highest amount of bioactive constituents. Oils, butter, seeds, flowers, and leaf extracts are the plant forms currently incorporated into food products such as beverages, baked products, cooking ingredients, functional foods, nutraceuticals, and nootropics. Cannabis-infused foods have been found to offer therapeutic benefits for pain management, brain function, gut health, and certain cancers. Findings also show significant constraints associated with cannabis-infused foods regarding dosage guidelines, limited research, efficacy, and long-term health effects on consumers. This is further worsened by the lack of policies that regulate the industry. To realize the full potential of cannabis use in the food and health industries and in research, regulatory guidelines are needed to control dosages and improve its efficient use in these industries. This will go a long way to ensure the safety of cannabis users and enhance responsible production, marketing, and distribution.
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Cannabis , Fitoquímicos , Cannabis/química , Humanos , Suplementos Dietéticos/análisis , Alimentos Funcionales , Extractos Vegetales/químicaRESUMEN
The global obesity epidemic, exacerbated by the sedentary lifestyle fostered by the COVID-19 pandemic, presents a growing socioeconomic burden due to decreased physical activity and increased morbidity. Current obesity treatments show promise, but they often come with expensive medications, frequent injections, and potential side effects, with limited success in improving obesity through increased energy expenditure. This study explores the potential of a refined sulfated polysaccharide (SPSL), derived from the brown seaweed Scytosiphon lomentaria (SL), as a safe and effective anti-obesity treatment by promoting energy expenditure. Chemical characterization revealed that SPSL, rich in sulfate and L-fucose content, comprises nine distinct sulfated glycan structures. In vitro analysis demonstrated potent anti-lipogenic properties in adipocytes, mediated by the downregulation of key adipogenic modulators, including 5' adenosine monophosphate-activated protein kinase (AMPK) and peroxisome proliferator-activated receptor γ (PPARγ) pathways. Inhibiting AMPK attenuated the anti-adipogenic effects of SPSL, confirming its involvement in the mechanism of action. Furthermore, in vivo studies using zebrafish models showed that SPSL increased energy expenditure and reduced lipid accumulation. These findings collectively highlight the therapeutic potential of SPSL as a functional food ingredient for mitigating obesity-related metabolic dysregulation by promoting energy expenditure. Further mechanistic and preclinical investigations are warranted to fully elucidate its mode of action and evaluate its efficacy in obesity management, potentially offering a novel, natural therapeutic avenue for this global health concern.
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Adipogénesis , Metabolismo Energético , Fucosa , Alimentos Funcionales , Obesidad , Polisacáridos , Algas Marinas , Pez Cebra , Animales , Metabolismo Energético/efectos de los fármacos , Obesidad/tratamiento farmacológico , Obesidad/metabolismo , Polisacáridos/química , Polisacáridos/farmacología , Algas Marinas/química , Fucosa/metabolismo , Adipogénesis/efectos de los fármacos , Ratones , Adipocitos/metabolismo , Adipocitos/efectos de los fármacos , Humanos , Sulfatos/química , Sulfatos/metabolismo , PPAR gamma/metabolismo , Fármacos Antiobesidad/farmacología , Fármacos Antiobesidad/química , Fármacos Antiobesidad/uso terapéutico , Células 3T3-L1 , Proteínas Quinasas Activadas por AMP/metabolismoRESUMEN
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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Alimentos Funcionales , Probióticos , Humanos , Masculino , Adulto , Femenino , Adulto Joven , Comportamiento del Consumidor , Persona de Mediana Edad , AdolescenteRESUMEN
Natural bioactive compounds with antioxidant, antimicrobial, anticancer, and other biological activities are vital for maintaining the body's physiological functions and enhancing immunity. These compounds have great potential as nutritional therapeutic agents, but they can be limited due to their poor flavor, color, unstable nature, and poor water solubility, and degradation by gastrointestinal enzymes. Liposomes, as ideal carriers, can encapsulate both water-soluble and fat-soluble nutrients, enhance the bioavailability of functional substances, promote the biological activity of functional substances, and control the release of nutrients. Despite their potential, liposomes still face obstacles in nutrient delivery. Therefore, the design of liposomes for special needs, optimization of the liposome preparation process, enhancement of liposome encapsulation efficiency, and industrial production are key issues that must be addressed in order to develop food-grade liposomes. Moreover, the research on surface-targeted modification and surface functionalization of liposomes is valuable for expanding the scope of application of liposomes and achieving the release of functional substances from liposomes at the appropriate time and site. The establishment of in vivo and in vitro digestion models of nutrient-loaded liposomes, in-depth study of gastrointestinal digestive behavior after liposome ingestion, targeted nutrient release, and deciphering the nutritional intervention of human diseases and positive health promotion are promising fields with broad development prospects.
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Liposomas , Humanos , Sistemas de Liberación de Medicamentos , Disponibilidad Biológica , Alimentos FuncionalesRESUMEN
Food-related functional substances with biological activity serve as a crucial material foundation for achieving precision nutrition, which has gained increasing attraction in regulating physiological functions, preventing chronic diseases, and maintaining human health. Nutritional substances typically include bioactive proteins, peptides, polysaccharides, polyphenols, functional lipids, carotenoids, probiotics, vitamins, saponins, and terpenes. These functional substances play an essential role in precise nutrition. This chapter introduces and summarizes typical functional substances to demonstrate the challenges in precision nutrition for their stability, solubility, and bioavailability. The current status of delivery systems of functional substances is described to give an insight into the development of desirable characteristics, such as food grade status, high loading capacity, site targeting, and controlled release capacity. Finally, the applications of food-borne delivery systems of functional substances for precision nutrition are emphasized to meet the requirement for precision nutrition during nutritional intervention for chronic diseases.
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Alimentos Funcionales , Medicina de Precisión , Humanos , Disponibilidad Biológica , Enfermedad Crónica/prevención & controlRESUMEN
Many functional substances are chemically unstable and exhibit variable water/oil solubility, reducing their bioavailability and efficacy. It is necessary to devise effective measures to improve the unfavorable properties of functional substances and maximize their potential benefits in nutritional interventions. Therefore, the development and application of edible emulsion-based delivery systems for these functional substances using food-grade materials would be highly beneficial for the food industry. In recent years, Pickering emulsions have garnered significant attention in the scientific community due to their characteristic of being free from surfactants. This section focuses on emphasizing the design and preparation of emulsion delivery systems based on functional substances. Additionally, we summarize the current applications of emulsion delivery systems in functional substances. This chapter also discusses the potential advantages of Pickering emulsion systems in the precise nutrition field, including high targeting specificity and nutritional intervention for various diseases. Well-designed Pickering emulsion delivery carriers for functional substances can enhance their stability in food processing and in vivo digestion. To meet the nutritional needs of specific populations for functional foods, utilizing emulsion delivery systems to improve the bioavailability of functional substances will provide a theoretical basis for the precise nutrition of functional substances in functional foods.
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Emulsiones , Alimentos Funcionales , Humanos , Disponibilidad Biológica , Sistemas de Liberación de MedicamentosRESUMEN
Network pharmacology is an emerging interdisciplinary research method. The application of network pharmacology to reveal the nutritional effects and mechanisms of active ingredients in food is of great significance in promoting the development of functional food, facilitating personalized nutrition, and exploring the mechanisms of food health effects. This article systematically reviews the application of network pharmacology in the field of food science using a literature review method. The application progress of network pharmacology in food science is discussed, and the mechanisms of functional factors in food on the basis of network pharmacology are explored. Additionally, the limitations and challenges of network pharmacology are discussed, and future directions and application prospects are proposed. Network pharmacology serves as an important tool to reveal the mechanisms of action and health benefits of functional factors in food. It helps to conduct in-depth research on the biological activities of individual ingredients, composite foods, and compounds in food, and assessment of the potential health effects of food components. Moreover, it can help to control and enhance their functionality through relevant information during the production and processing of samples to guarantee food safety. The application of network pharmacology in exploring the mechanisms of functional factors in food is further analyzed and summarized. Combining machine learning, artificial intelligence, clinical experiments, and in vitro validation, the achievement transformation of functional factor in food driven by network pharmacology is of great significance for the future development of network pharmacology research.
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Tecnología de Alimentos , Alimentos Funcionales , Farmacología en Red , Humanos , Farmacología en Red/métodos , Tecnología de Alimentos/métodos , Inocuidad de los Alimentos , Aprendizaje AutomáticoRESUMEN
Microgels delivery system have great potential in functional substances encapsulation, protection, release, precise delivery and nutritional intervention. Microgel is a three-dimensional network structure formed by physical or chemical crosslinking of biopolymers, whose characteristics include dispersion and swelling, stable structure, small volume and high specific surface area, and is a special kind of colloid. In this chapter, the common wall materials for preparing food grade microgels, and the main preparation principles, methods, advantages and disadvantages of microgels loaded with functional substances were firstly reviewed. Then the main characteristics of microgel as delivery system, such as deformability, high encapsulation, stimulus-responsive release and targeted delivery, and its potential benefits in intervening chronic diseases were summarized. Finally, the applications of microgel delivery system for functional substance in the field of precision nutrition were discussed. This chapter will help to design of next-generation advanced targeting microgel delivery system, and realize precision nutrition intervention of food functional substances on body health.
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Microgeles , Microgeles/química , Humanos , Sistemas de Liberación de Medicamentos , Medicina de Precisión , Alimentos FuncionalesRESUMEN
BACKGROUND: Precision nutrition, a personalized nutritional supplementation model, is widely acknowledged for its significant impact on human health. Nevertheless, challenges persist in the advancement of precision nutrition, including consumer dietary behaviors, nutrient absorption, and utilization. Thus, the exploration of effective strategies to enhance the efficacy of precision nutrition and maximize its potential benefits in dietary interventions and disease management is imperative. SCOPE AND APPROACH: The primary objective of this comprehensive review is to synthesize and assess the latest technical approaches and future prospects for achieving precision nutrition, while also addressing the existing constraints in this field. The role of delivery systems is pivotal in the realization of precision nutrition goals. This paper outlines the potential applications of delivery systems in precision nutrition and highlights key considerations for their design and implementation. Additionally, the review offers insights into the evolving trends in delivery systems for precision nutrition, particularly in the realms of nutritional fortification, specialized diets, and disease prevention. KEY FINDINGS AND CONCLUSIONS: By leveraging computer data collection, omics, and metabolomics analyses, this review scrutinizes the lifestyles, dietary patterns, and health statuses of diverse organisms. Subsequently, tailored nutrient supplementation programs are devised based on individual organism profiles. The utilization of delivery systems enhances the bioavailability of functional compounds and enables targeted delivery to specific body regions, thereby catering to the distinct nutritional requirements and disease prevention needs of consumers, with a particular emphasis on special populations and dietary preferences.
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Medicina de Precisión , Humanos , Suplementos Dietéticos , Estado Nutricional , Alimentos Fortificados , Alimentos FuncionalesRESUMEN
Foodborne functional substances have received much attention for their functional benefits in health and disease. However, these substances are easily affected by the adverse environment during production, transportation, or storage. They will also be damaged by the gastric environment and limited by the mucosal barrier after entering the human body, thus affecting the bioavailability of functional substances in the body. The construction of nanoparticle delivery systems is helpful to protect the biological activity of functional substances and improve their solubility, stability, and absorption of substances. Responsive delivery systems help control the release of functional substances in specific environments and targeted sites to achieve nutritional intervention, disease prevention, and treatment. In this chapter, the main types of foodborne functional substances and their commonly used delivery systems were reviewed, and the application of delivery systems in precision nutrition was described from the aspects of environmental stimuli-responsive delivery systems, site-specific delivery systems, and disease-targeted delivery systems.
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Nanopartículas , Humanos , Nanopartículas/química , Medicina de Precisión , Alimentos Funcionales , Sistemas de Liberación de Medicamentos , Sistema de Administración de Fármacos con Nanopartículas , Disponibilidad BiológicaRESUMEN
Dairy products formulated with bioactives are widely distributed in Japan, but it remains to be clear whether a regular consumption of these products would help reduce the risks of incidental functional disability and dementia in older adults. This study aimed to investigate Japanese subjects aged ≥65 y (n=629) that routinely consumed three functional dairy products, a calcium-enriched milk supplemented with Bifidobacterium longum BB536, a yogurt supplemented with lactoferrin, B. longum BB536 and heat-killed Lacticaseibacillus paracasei MCC1849, and a drinkable yogurt supplemented with lactoferrin, B. longum BB536 and heat-killed L. paracasei MCC1849, through a home delivery service. Intake frequency and intake duration of these functional dairy products were compared with the risk scores of incident functional disability and dementia, developed by the Japan Gerontological Evaluation Study. In the participants aged <75 y, the incident functional disability risk was significantly maintained or decreased in the participants with the long intake duration level compared with the short intake duration level (OR, 95% CI: 0.48, 0.25-0.93). In the participants aged ≥75 y, the dementia risk was significantly maintained or decreased in the participants with the high intake frequency level compared with the low intake frequency level (OR, 95% CI: 0.46, 0.22-0.95). A high intake frequency or long term duration of these functional dairy products may be effective in preventing an aging-related increase in the risks of incident functional disability and dementia in older adults, but this warrants further investigation using different products containing different bioactives.
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Productos Lácteos , Demencia , Humanos , Anciano , Japón/epidemiología , Demencia/prevención & control , Demencia/epidemiología , Masculino , Femenino , Anciano de 80 o más Años , Personas con Discapacidad , Dieta/métodos , Suplementos Dietéticos , Yogur , Envejecimiento , Factores de Riesgo , Leche , Animales , Alimentos Funcionales , Probióticos/administración & dosificación , Pueblos del Este de AsiaRESUMEN
Metabolic dysfunction-associated steatotic liver disease (MASLD) is a serious health problem, and recent evidence indicates that gut microbiota plays a key role in its development. It is known that 2-oleoyl glycerol (2-OG) produced by the gut microbiota is associated with hepatic fibrosis, but it is not known whether this metabolite is involved in the development of hepatic steatosis. The aim of this study was to evaluate how a high-fat-sucrose diet (HFS) increases 2-OG production through gut microbiota dysbiosis and to identify whether this metabolite modifies hepatic lipogenesis and mitochondrial activity for the development of hepatic steatosis as well as whether a combination of functional foods can reverse this process. Wistar rats were fed the HFS diet for 7 months. At the end of the study, body composition, biochemical parameters, gut microbiota, protein abundance, lipogenic and antioxidant enzymes, hepatic 2-OG measurement, and mitochondrial function of the rats were evaluated. Also, the effect of the consumption of functional food with an HFS diet was assessed. In humans with MASLD, we analyzed gut microbiota and serum 2-OG. Consumption of the HFS diet in Wistar rats caused oxidative stress, hepatic steatosis, and gut microbiota dysbiosis, decreasing α-diversity and increased Blautia producta abundance, which increased 2-OG. This metabolite increased de novo lipogenesis through ChREBP and SREBP-1. 2-OG significantly increased mitochondrial dysfunction. The addition of functional foods to the diet modified the gut microbiota, reducing Blautia producta and 2-OG levels, leading to a decrease in body weight gain, body fat mass, serum glucose, insulin, cholesterol, triglycerides, fatty liver formation, and increased mitochondrial function. To use 2-OG as a biomarker, this metabolite was measured in healthy subjects or with MASLD, and it was observed that subjects with hepatic steatosis II and III had significantly higher 2-OG than healthy subjects, suggesting that the abundance of this circulating metabolite could be a predictor marker of hepatic steatosis.
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Curcumina , Microbioma Gastrointestinal , Ratas Wistar , Animales , Microbioma Gastrointestinal/efectos de los fármacos , Masculino , Ratas , Humanos , Curcumina/farmacología , Mitocondrias/metabolismo , Mitocondrias/efectos de los fármacos , Hígado/metabolismo , Hígado/efectos de los fármacos , Disbiosis , Dieta Alta en Grasa/efectos adversos , Hígado Graso , Estrés Oxidativo/efectos de los fármacos , Alimentos Funcionales , Lipogénesis/efectos de los fármacos , Enfermedad del Hígado Graso no Alcohólico/metabolismoRESUMEN
Mushrooms have garnered considerable interest among researchers due to their immense nutritional and therapeutic properties. The presence of biologically active primary and secondary metabolites, which includes several micronutrients, including vitamins, essential minerals, and other dietary fibers, makes them an excellent functional food. Moreover, the dietary inclusion of mushrooms has been reported to reduce the incidence of aging- and lifestyle-related diseases, such as cancer, obesity, and stroke, as well as to provide overall health benefits by promoting immunomodulation, antioxidant activity, and enhancement of gut microbial flora. The multifunctional activities of several mushroom extracts have been evaluated by both in vitro and in vivo studies using cell lines along with invertebrate and vertebrate model systems to address human diseases and disorders at functional and molecular levels. Although each model has its own strengths as well as lacunas, various studies have generated a plethora of data regarding the regulating players that are modulated in order to provide various protective activities; hence, this review intends to compile and provide an overview of the plausible mechanism of action of mushroom-derived bioactives, which will be helpful in future medicinal explorations.
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Agaricales , Envejecimiento , Estilo de Vida , Agaricales/química , Humanos , Envejecimiento/efectos de los fármacos , Animales , Antioxidantes/farmacología , Neoplasias/prevención & control , Microbioma Gastrointestinal/efectos de los fármacos , Alimentos FuncionalesRESUMEN
BACKGROUND: The Foods with Function Claim was introduced in Japan in April 2015 to make more products available that are labeled with health functions. A product's functionality of function claims must be explained by the scientific evidence presented in clinical trials (CTs) or systematic reviews, but the quality of recent CTs is unclear. The purpose of this study was to evaluate the risk of bias (RoB) using "a revised tool to assess risk (RoB 2)" published in 2018 for notifications based on all recent CTs published on the Consumer Affairs Agency website. METHODS: A total of 38 submitted papers based on CTs that were published on the Consumer Affairs Agency website during the period from 1 January 2023 to 30 June 2024 were eligible. The RoB 2 tool provides a framework for considering the risk of bias in the findings of any type of randomized trial. This tool with five domains was used to evaluate the quality of research methods. RESULTS: Eligible CTs were assessed as "low risk" (11%, n = 4), "medium risk" (13%, n = 5), and "high risk" (76%, n = 29). A number of highly biased papers were published. Bias occurred in all five domains, especially "bias in selection of the reported result (Domain 5)", which was the most serious ("high risk"; 75%). For elements correlated with RoB, there was no significant difference (p = 0.785) in the RoB 2 score between for-profit and academic research in the author's affiliated organization. There was no significant difference (p = 0.498) in the RoB score between the published year categories of 2000-2019 and 2020-2024, and no significant difference (p = 0.643) in the RoB score between English and Japanese language publications. CONCLUSION: Overall, the quality of the latest CTs submitted after 2023 was very low, occurring in all five domains, and was most serious for "bias in selection of the reported result (Domain 5)".
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Sesgo , Ensayos Clínicos Controlados Aleatorios como Asunto , Japón , Humanos , Alimentos Funcionales , Etiquetado de Alimentos/métodos , Proyectos de Investigación , Medición de Riesgo/métodosRESUMEN
Fruit pomace, a by-product of the fruit industry, includes the skins, seeds, and pulp most commonly left behind after juice extraction. It is produced in large quantities: apple residues alone generate approximately 4 million tons of waste annually, which is a serious problem for the processing industry but also creates opportunities for various applications. Due to, among other properties, their high content of dietary fiber and polyphenolic compounds, fruit residues are used to design food with functional features, improving the nutritional value and health-promoting, technological, and sensory properties of food products. This article presents the health-promoting (antioxidant, antidiabetic, anti-inflammatory, and antibacterial) properties of fruit pomace. Moreover, the possibilities of their use in the food industry are characterized, with particular emphasis on bread, sweet snack products, and extruded snacks. Attention is paid to the impact of waste products from the fruit industry on the nutritional value and technological and sensory characteristics of these products. Fruit pomace is a valuable by-product whose use in the food industry can provide a sustainable solution for waste management and contribute to the development of functional food products with targeted health-promoting properties.
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Industria de Alimentos , Frutas , Valor Nutritivo , Frutas/química , Humanos , Alimentos Funcionales , Antioxidantes/análisis , Residuos/análisis , Promoción de la Salud/métodos , Fibras de la Dieta/análisis , Antiinflamatorios , Hipoglucemiantes , Polifenoles/análisis , Malus/química , Antibacterianos , BocadillosRESUMEN
The acute manifestations of coronavirus disease 2019 (COVID-19) exhibit the hallmarks of sepsis-associated complications that reflect multiple organ failure. The inflammatory cytokine storm accompanied by an imbalance in the pro-inflammatory and anti-inflammatory host response to severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) infection leads to severe and critical septic shock. The sepsis signature in severely afflicted COVID-19 patients includes cellular reprogramming and organ dysfunction that leads to high mortality rates, emphasizing the importance of improved clinical care and advanced therapeutic interventions for sepsis associated with COVID-19. Phytochemicals of functional foods and nutraceutical importance have an incredible impact on the healthcare system, which includes the prevention and/or treatment of chronic diseases. Hence, in the present review, we aim to explore the pathogenesis of sepsis associated with COVID-19 that disrupts the physiological homeostasis of the body, resulting in severe organ damage. Furthermore, we have summarized the diverse pharmacological properties of some potent phytochemicals, which can be used as functional foods as well as nutraceuticals against sepsis-associated complications of SARS-CoV-2 infection. The phytochemicals explored in this article include quercetin, curcumin, luteolin, apigenin, resveratrol, and naringenin, which are the major phytoconstituents of our daily food intake. We have compiled the findings from various studies, including clinical trials in humans, to explore more into the therapeutic potential of each phytochemical against sepsis and COVID-19, which highlights their possible importance in sepsis-associated COVID-19 pathogenesis. We conclude that our review will open a new research avenue for exploring phytochemical-derived therapeutic agents for preventing or treating the life-threatening complications of sepsis associated with COVID-19.
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COVID-19 , Suplementos Dietéticos , Alimentos Funcionales , Fitoquímicos , SARS-CoV-2 , Sepsis , Humanos , COVID-19/complicaciones , COVID-19/virología , Sepsis/tratamiento farmacológico , Sepsis/complicaciones , Fitoquímicos/uso terapéutico , Fitoquímicos/farmacología , SARS-CoV-2/efectos de los fármacos , Tratamiento Farmacológico de COVID-19 , Resveratrol/uso terapéutico , Resveratrol/farmacologíaRESUMEN
Stachyose is a new functional oligosaccharide that exists naturally in plants, including Stachys sieboldii and Rehmannia glutinosa. Because of its low sweetness, low-calorie content, and robust stability, it has been used to improve food quality and develop functional foods. In addition, owing to its targeted regulatory effect on beneficial microorganisms in the gut and its influence on body health, evidence suggests that stachyose's physiological function may be attributed to its interaction with the host. Notably, stachyose's physiological characteristics and functions are largely affected by its extraction process, purity, physical composition, and chemical structure. Therefore, the present review mainly describes the source, extraction, and purification processes, physiological functions, and applications of stachyose in the food processing industry, which would aid in elucidating the biochemical reactions of stachyose in the body, and its future application prospects in the field of food.