Functional Foods: A Promising Strategy for Restoring Gut Microbiota Diversity Impacted by SARS-CoV-2 Variants.

Natural herbs and functional foods contain bioactive molecules capable of augmenting the immune system and mediating anti-viral functions. Functional foods, such as prebiotics, probiotics, and dietary fibers, have been shown to have positive effects on gut microbiota diversity and immune function. The use of functional foods has been linked to enhanced immunity, regeneration, improved cognitive function, maintenance of gut microbiota, and significant improvement in overall health. The gut microbiota plays a critical role in maintaining overall health and immune function, and disruptions to its balance have been linked to various health problems. SARS-CoV-2 infection has been shown to affect gut microbiota diversity, and the emergence of variants poses new challenges to combat the virus. SARS-CoV-2 recognizes and infects human cells through ACE2 receptors prevalent in lung and gut epithelial cells. Humans are prone to SARS-CoV-2 infection because their respiratory and gastrointestinal tracts are rich in microbial diversity and contain high levels of ACE2 and TMPRSS2. This review article explores the potential use of functional foods in mitigating the impact of SARS-CoV-2 variants on gut microbiota diversity, and the potential use of functional foods as a strategy to combat these effects.

Special Issue: Diet and nutraceuticals for mental and physical performance in athletes. (Special Issue: Diet and nutraceuticals for mental and physical performance in athletes.)

This supplement containing 7 articles stresses the importance of diet and selected nutraceuticals that may impact both the physical and mental performance of athletes. The past 2.5 years living with the coronavirus disease 2019 pandemic have taxed all of us mentally and possibly to a greater extent in the athletic population. While life in general has returned to some form of normalcy for many, emerging from this pandemic has alerted us to the importance of vaccines and physical-distancing measures, especially as they relate to sport. The return of organized sport at all levels has also underscored the important roles that exercise and sport play in the lives and mental health of everyone, including athletes. The goal of this supplement is to provide recent information that will help athletes achieve optimal physical and mental performance in their chosen sport.

Analysis of antioxidant and hedonic acceptance of turmeric extract-enriched milk

Since COVID-19 pandemic, there was an increasing of people adopting a healthy lifestyle through health supplement and functional foods. This study aimed to develop turmeric milk which has high antioxidant activity that can be accepted by the community. The difference in the concentration of turmeric powder added (0.9%, 1.9%, and 2.8%) was carried out to determine the antioxidant activity by DPPH method and the curcumin level by HPLC method. Hedonic tests were used to evaluate the effect of turmeric powder into consumer acceptance. Results showed that the addition of turmeric is lowering the hedonic value. Turmeric milk with 2.8% turmeric powder had the highest levels of curcumin (53.95 mg/260 mL) and antioxidant activity (90.51%) but had the lowest acceptance rate (4.02) while turmeric milk with 0.9% of turmeric powder) had the lowest levels of curcumin (25.28 mg/260 mL) and antioxidant activity (81.76%) but had the highest acceptance rate (4.97). Turmeric milk with 1.9% was the most favourable due to overall value in the hedonic test is 4.58 and antioxidant activity of 86.61%.

The role of healthy eating and functional foods in the protection of the immune system, especially the consumption of vegetables and fruits: lifestyle survey among adult population

Our manuscript focuses on vegetables and fruits as functional foods. Our questionnaire survey was conducted at the end of the third wave of the pandemic, however, we also paid increased attention to lifestyle, mostly dietary, changes in the active stages of the coronavirus pandemic, especially vegetable and fruit consumption patterns. Our quantitative analysis was carried out with the help of 9 questionnaires, including 4 cumulative closed-ended questionnaires, which were divided into four main groups of statistical activities. We first analysed demographic data and then focused on health status, knowledge of concepts, and assessment of consumer needs. For the statistical evaluation of our survey, we performed a descriptive statistical analysis, including a distribution analysis of demography and related issues. Next, we calculated the appropriate type of correlation between the questions, which was evaluated in Microsoft Excel and IBM SPSS Statistics 26. The number of respondents was n = 109, of which 37% were male and 63% female. Before evaluating our results, we also asked a research question: To what extent did the attitudes related to regular exercise, healthy eating and the importance of health change during the active stages of the pandemic? Based on our empirical analyses, an increase in extremes can be observed with regular exercise. In terms of general health, there was an increase in the "extremely important" category. In the active phase of the pandemic, the number of vegetable consumers was lower, and among the proponents of a healthy diet, the consumption of fruit foods was not significantly higher. Based on our conclusions, this is due on the one hand to the restrictions during the pandemic and on the other hand to the endowment of fruit-containing foods with negative properties (e.g. made with the addition of sugar).

Research and Development of a New Sustainable Functional Food under the Scope of Nutrivigilance

Background: The New Global Economy is represented by a series of major features, such as the use of green energy, the reduction of the carbon footprint in all industrial and civil fields, as well as finding alternative food resources. Our main objective was the research of a sustainable food product with a special nutritional purpose in the vision of nutrivigilance, developed in Romania, as an adjuvant in the repair of gastric mucosa. Methods: The materials used in the research and development of the new food are the following: inulin, lactoferrin, sericin, and sodium bicarbonate. The new adjuvant food product in the repair of the gastric mucosa was added to certain foods in order to prevent the patients from being satiated by a single food from a sensory point of view. The resulting food products were organoleptically and physico-chemically analyzed. Results: The new food is sustainable and has versatile uses. It can be hydrated with water, non-carbonated drinks, mixed with cottage cheese, or with fruit puree and oatmeal. It is stable under normal storage conditions and microbiologically safe. Conclusions: Through its versatile use, the new food product for special nutritional conditions represents a worldwide novelty. Through the development of forestry for the cultivation of white or black mulberry (Morus alba and Morus nigra), the raising of silkworms (Bombyx mori), the processing of fibroin to obtain natural silk and the processing of sericin resulting as a residue in the textile industry, the new food product developed actively contribute to the global economy II.

Purchase Behavior According to the Development of Sustainable Pistachio (Pistacia vera L.) Rice Cake: For Korean Consumers

In recent years, the rice cake market has grown considerably in terms of research and development of products suitable for consumer needs and beneficial to health at the same time. Since the outbreak of COVID-19, the number of consumers consuming antioxidant-rich foods and immunity-boosting foods to improve health and promote healthy eating habits has increased. Pistachio rice cakes have been tested and found to be high in polyphenols, which have good antioxidant activity and strengthen the immune system. Therefore, research was conducted on pistachio rice cakes to develop safe, health functional, and sustainable food. In order to maximize the sales potential of pistachio rice cakes, a survey was conducted among Korean adults to investigate perception of pistachio, pistachio rice cake purchasing behavior, and popularization plans. Pearson's correlation analysis was performed to examine the correlation between pistachio perception, pistachio rice cake purchasing behavior, and pistachio rice cake popularization measures, and they were found to have a close relationship. In addition, as a result of multiple regression analysis, perception and purchasing behavior of pistachio rice cake products were found to have a significant positive (+) effect on rice cake technology development, development of brand specializing in rice cakes, and cultivation of traditional rice cake experts. This study suggests that continuous research and development of food safety and sustainability of rice cakes are required, and it is expected to be utilized as basic data to form a research basis that can be a strategy for increasing sales in the rice cake industry.

Therapeutic and Dietary Support for Gastrointestinal Tract Using Kefir as a Nutraceutical Beverage: Dairy-Milk-Based or Plant-Sourced Kefir Probiotic Products for Vegan and Lactose-Intolerant Populations

Kefir is a fermented milk beverage different in consistency and taste from other popular milk-product yogurt. Unlike yogurt prepared using lactic acid bacteria in fermentation, milk is fermented for kefir production using preculture in the form of kefir grains. Therefore, the metabolic activities of a mixed culture, including strains of bacteria and yeast, contribute to the probiotic characteristics in kefir. This article is based on the review of published studies on the functionality and nutraceutical properties of kefir. The therapeutic and dietary properties of kefir beverage and its probiotic strains have been discussed for their several health benefits. Concise selected information mostly from recent reports has been presented for two categories of kefir products: milk used for the production of dairy-based traditional kefir beverages for the lactose-tolerant population, and the plant-sourced substrates used for the production of dairy-free kefir beverages for lactose-intolerant and vegan consumers.

Natural Functional Foods as a Part of the Mediterranean Lifestyle and Their Association with Psychological Resilience and Other Health-Related Parameters

Natural Functional Foods (NFFs) are unprocessed foods with proven health benefits beyond their nutritional value. The Mediterranean Diet (MD) and Mediterranean Lifestyle (MEDILIFE) are well known for their beneficial effects on health. Psychological Resilience (PsyR) is not only an important factor in human well-being;it is also regarded as a key indicator of mental health. The purpose of this study was to explore the relationship between NFFs and the MD and MEDILIFE in Greece, as well as their association with PsyR and other health-related parameters. In a cross-sectional design, 338 healthy adults participated voluntarily in an online research survey. There was a statistically significant association between the consumption of NFFs grown and produced in the Mediterranean region and the MD and MEDILIFE (p < 0.001). When the MD and MEDILIFE associated NFFs scores were summed up to form a 10-item scale (NAFFAME), the NAFFAME had a statistically significant positive correlation with PsyR (p < 0.001) and sleep quality (p < 0.05) and a negative correlation with body mass index (p < 0.001). There was also a statistically significant difference (p < 0.05) between the means of the NAFFAME score on different weight loss diet outcomes. Multinomial regression analysis identified the NAFFAME score as a prognostic factor in maintaining weight loss after a diet (OR: 1.119, 95% CI: 1.035, 1.208, p < 0.01 compared with no weight loss). This study identified NFFs as a part of the MD and MEDILIFE. NFFs linked to the MEDILIFE could help predict the outcome of a weight loss diet and appear to have a positive effect on PsyR, sleep quality, and maintaining a healthy weight. Thus, the consumption of NFFs grown and produced in the Mediterranean region could be a natural, healthy, and sustainable way of enhancing physical–mental health. Randomised controlled trials should be conducted to confirm the findings of this cross-sectional study.

Counselling and training of nutritional snacks making for immunity increasing during COVID 19 pandemic

Increasing body immunity is very necessary after the Covid-19 pandemic. One of the efforts that can be made to increase the body's immunity is to consume functional foods with immunostimulant activity, such as processed snakehead fish products in the form of nuggets, and "parkusel" juice made from a mixture of bitter melon, dates and celery. The purpose of community service is to provide knowledge and skills to housewives and the community at the Veteran ABRI Housing Complex in Medan Estate, Deli Serdang Regency, in making functional food products in the form of snakehead fish nuggets and Perkusel juice. The community service method used is the counseling method with leafet aids and training in making snakehead fish nuggets and perkusel juice. The results of the activity showed that there was an increase in the knowledge of the community participants in community service activities about nutritious snack products that can increase body immunity by 71% in the good value category.

Sulfated polysaccharides act as baits to interfere with the binding of the spike protein (SARS-CoV-2) to the ACE2 receptor and can be administered through food.

Human civilization is experiencing a global crisis involving an unprecedented viral pandemic, with a high mortality rate, uncontrolled spread, and few effective drugs for treatment. Here, we critically evaluate how sulfated polysaccharides can be applied via foods to reduce the infectious process and increase the chances of an adequate immune response. The approach is directed to the infectious process by SARS-CoV-2 and protein S as a therapeutic focus. We discuss the antiviral activities of certain natural and specific sulfated polysaccharides that bind tightly to protein S. Finally, we identified that sulfated polysaccharides act as baits to interfere with the binding of the spike protein (SARS-CoV-2) to the ACE2 receptor and can be administered through food.

Long COVID: new treatment perspective using nutraceuticals

Coronavirus disease (COVID-19) is an ongoing worldwide pandemic affecting a large population regardless of gender, age, and ethnicity. The persistence of the COVID-19 symptoms has become a significant health issue and is collectively called "Long COVID". It can be described as the presence of symptoms of COVID even after the recovery from the viral infection. The prolonged symptoms in the patients could be due to various reasons and factors. Prolonged fatigue is a common symptom of Long COVID in patients even after they have recovered from the viral infection. Currently, only rehabilitation has shown promising results in managing the symptoms of Long COVID. Although pharmaceutical drugs have shown potential in treating the symptoms of Long COVID, more clinical evidence is required to confirm its treatment with less to no side effects;since it's a new disease, the in-depth knowledge of the same is still evolving. Another healthier approach to treating the symptoms of Long COVID could be dietary supplements or "Nutraceuticals", identified as an alternative to pharmaceuticals, including nutritional supplements, derived nutrients, and dietary and herbal products that display physiological advantages. Nutritional strategies can also play a role in treating hospitalized patients as maintaining the immune system is critical to combat viral infection. Nutraceuticals may be a practical and healthier approach to managing the symptoms of Long COVID or COVID-19. Although ample clinical evidence is present for the treatment of symptoms of COVID-19, further studies in treating Long COVID or its symptoms are required.

Application of functional ingredients in canned meat production

A comprehensive literature search was conducted. An extended search was performed, including a targeted search on the websites of a number of intergovernmental and non-governmental organisations. All links identified in databases and search engines were uploaded to the Covidence systematic review tool for automatic deduplication and blind screening. The generalised material of the analysis represents a new typological basis of the market strategy for the analysis of the practices used by the dominant producers in the meat canning industry. Only a limited number of papers note the possible benefits of using functional ingredients in canned meat for human health, therefore further studies are required that would provide convincing evidence of the benefits of functional ingredients. As scientific evidence increases, researchers and meat producers should make more efforts to inform and educate consumers about the health benefits of functional ingredients used in meat canning.

Key Drivers for Non-Centrifugal Sugar Cane Research, Technological Development, and Market Linkage: A Technological Roadmap Approach for Colombia.

Food science innovation depends on consumers' needs and is currently seeking functional food with health effects. Non-centrifugal cane sugar (NCS) is known for its potential health effects, but there is a lack of holistic analysis on technological advancement and socio-economic and market trends for decision-making in the development of the technology. The aim of this article was to analyse the research trends, recent patents, and market trends and niches for NCS to structure an NCS technological roadmap. Scientometric, bibliometric methods, and global and local market information on NCS were used. Comprehensive analysis of the worldwide research trends and patents on NCS processing and of the growth of the main niche markets for Colombian NCS exports in the last five years was conducted. Finally, with the information obtained, an NCS technological roadmap was structured, which can be used as a tool for planning innovation processes and supporting the development of new research using market information and new norms forged by the COVID-19 pandemic for Colombian case. Furthermore, the methodological design could be used for other NCS producer countries. Supplementary Information: The online version contains supplementary material available at 10.1007/s12355-022-01200-9.

Functional food market analysis: Russian and international aspects

The modern food market is undergoing a period of rapid development following the changes in marketing technologies and consumer behavior patterns. Nowadays, people pay more attention to the quality and composition of food products, as well as their functional properties. The present article reviews the international and Russian market of functional foods in order to define the consumer demand for new specialized products. The methods included data comparison, grouping, and systematization. The analysis involved Russian and foreign papers published in 2018-2022 and registered in Scopus, eLibrary, Cyberleninka, and the Library of the Russian Foundation for Basic Research. It also covered the National Demography Project, the Healthy Nutrition Project, and the Strategy for Improving the Quality of Food Products through 2030. Consumers' growing interest in improving their health and immune system proved to be the key factor in the functional food market. The COVID-19 pandemic intensified such trends as the priority of healthy, high-protein, and low-sugar foods. Japan and the USA are the current leaders on this market. Russia supports healthy food policy at the state level. The functional food market is likely to become the most promising and competitive sector of global food economy. Consumer demand for these products is steadily growing: the volume of demand for functional food products will reach 17 trillion rubles by 2027. However, Russian food science needs more research in this area to catalyze import substitution. The Omsk Agrarian University has numerous projects that are meant to increase the competitiveness of the domestic functional food industry.

Healthy nutrition with edible flowers: from tradition to "functional food". (L'Accademia per il post Covid-19.)

Edible flowers belong to the culinary tradition of many cultures. Colors, shapes, flavors and aromas of flowers play crucial role for innovative and refined dishes, no longer considered a simple ornament of different recipes. New edible species have been selected in the INTERREG- ALCOTRA ANTEA. The scientific results show that edible flowers are rich in molecules beneficial for health (sugars, antioxidants, vitamins, minerals) especially if freshly consumed within few days of harvest.

Exploring the Protective Effect of Food Drugs against Viral Diseases: Interaction of Functional Food Ingredients and SARS-CoV-2, Influenza Virus, and HSV.

A complex network of processes inside the human immune system provides resistance against a wide range of pathologies. These defenses form an innate and adaptive immunity, in which certain immune components work together to counteract infections. In addition to inherited variables, the susceptibility to diseases may be influenced by factors such as lifestyle choices and aging, as well as environmental determinants. It has been shown that certain dietary chemical components regulate signal transduction and cell morphologies which, in turn, have consequences on pathophysiology. The consumption of some functional foods may increase immune cell activity, defending us against a number of diseases, including those caused by viruses. Here, we investigate a range of functional foods, often marketed as immune system boosters, in an attempt to find indications of their potential protective role against diseases caused by viruses, such as the influenza viruses (A and B), herpes simplex virus (HSV), and severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), in some cases mediated by gut microbiota. We also discuss the molecular mechanisms that govern the protective effects of some functional foods and their molecular constituents. The main message of this review is that discovering foods that are able to strengthen the immune system can be a winning weapon against viral diseases. In addition, understanding how the dietary components function can aid in the development of novel strategies for maintaining human bodily health and keeping our immune systems strong.

Synbiotics: A Promising Approach For Improving Human Health

The present environmental condition and lifestyle are becoming the cause of an increase in health issues like diabetes, obesity, and intestinal disorders in a growing population. The demand for functional foods as nutritional and immunity-boosting supplements has increased due to people's increased health consciousness during the last few years, which has accelerated a number of clinical trials on the positive effects of combining probiotics and prebiotics as synbiotics on hosts. A healthy diet is extremely important in maintaining the health of an individual. There are multiple mechanisms that have proposed the effect of synbiotics in controlling various diseases. Hence present review focuses on the most recent finding regarding health benefits, formulation criteria, action mechanism, and future prospects of synbiotics with their positive effect on the host. Copyright © 2022 Wolters Kluwer Medknow Publications. All rights reserved.

Nutraceuticals in prevention and management of COVID-19

The immune system defends the host from many pathogenic microorganisms such as viruses, bacteria, parasites and fungi, including a large number of specific cell types, interrelated molecules, and biological responses. Due to infections, heightened immune system activity is accompanied by expanded metabolic activities, requiring appropriate energy supply, precursors for biosynthesis and regulatory molecules. Numerous vitamins and minerals play a crucial role in supporting body's immunity and fighting against viral infections. Other bioactive compounds like omega-3 fatty acids, probiotics and antioxidants (alpha-lipoic acid, quercetin) are also important in the immune response. COVID-19 may develop mild symptoms to severe damage of the respiratory epithelium followed by a cytokine storm. Many studies show that vitamin C, vitamin D, zinc and selenium are critical in defending against SARS-CoV-2 infection. Intestinal dysbiosis is a feature of many infectious diseases, including COVID-19, so dietary approaches to establishing a healthy microbiota are essential for improving immune function. This paper reviews the data on the roles and potential effectiveness of selected nutraceuticals in the prevention and treatment of COVID-19.

Impact of COVID-19 anxiety on functional foods consuming intention: role of electronic word of mouth.

Purpose: The COVID-19 pandemic, which involving mass quarantines in many nations, has affected consumer health consciousness behaviors, including food consumption. This study aimed to investigate the impact of COVID-19 anxiety on functional food consumption within the framework of changes in health concerns and electronic word-of-mouth communication through digital platforms, paying special attention to the moderating effect of trust on eWOM information. Design: /methodology/approach: This cross-sectional study included 527 participants. The data were analyzed using a structural equation modeling approach. Mediating moderating effects were tested using bootstrapping and multigroup methods. Findings: Anxiety about the COVID-19 virus has a great impact on individuals' health concerns, word-of-mouth information seeking, and functional food consumption intention. Mediating effects of health consciousness and eWOM on functional food consumption intention were also observed. The anxiety about the COVID-19 virus and health consciousness triggers eWOM communication, and is a strong driver of intention to purchase functional foods if people trust the eWOM information source. Originality/value: While scholars have demonstrated the impact of COVID-19 on human behavior, a largely uninvestigated issue is the effect of COVID-19 virus anxiety on health product consumption. This is one of the first studies to examine the interrelationships among COVID-19 anxiety, health consciousness, eWOM, and functional food consumption intention.This study provides valuable insights into consumer behavior during the COVID-19 pandemic. Future research should consider the effect of COVID-19 virus anxiety on health-related issues and nutritional behavioral consequences. Based on the results, implications for managers and researchers are proposed.

Navadhanya Functional Traditional Foods : Perfect Healthy Snacks during Covid-19 Pandemic

The fast food dietary life style habits had rapidly put the people in the midst of risky conditions especially showed adverse impacts on snacks. Most of the Indian traditional foods typically contains highly nutritious indigenous foods and bringing slight variation in ingredients formulations proved to be more functional. Navadhanya in the Indian culture occupies auspicious place and provide numerous nutritional and therapeutic benefits. In fact, the current pandemic COVID-19 pandemic scenario requires healthy snacking behaviour. Based on this background, the common traditional foods viz., boondhi laddu, mysorepak, kajjikayalu and muruku were purposefully chosen to develop functional foods with the incorporation of navadhanya mix at 50 per cent level. The acceptability studies carried out organoleptically both at the baseline and after storage period of one week had clearly demonstrated highly acceptable mean organoleptic scores and not significant difference statistically. The findings well explained the retention of freshness even at one-week storage period. On the other hand, the nutrient analysis carried out had shown sufficient evidence that the functional foods prepared were energy dense and rich in essential nutrients such as protein, fat, calcium and iron. Promotion of indigenous healthy foods not only improves healthy but also play crucial role in the attainment of food and nutrition security. Copyright © 2022, Anka Publishers. All rights reserved.