-
1.
Investigations of vegetable tannins as hair dyes and their interactions with pre-bleached hair fibres.
Sargsyan, L, Vill, V, Hippe, T
International journal of cosmetic science. 2020;(4):320-327
Abstract
OBJECTIVE The aim of this work was to investigate an alternative hair-dyeing method with vegetable colourants as the tannins, as well as the impact of pre-treatment as the bleaching process. METHODS Untreated, 1, 2 and 3 times bleached hair tresses that were dyed with tannins in combination with metal salts were characterized. The wash fastness and the colour strength of the vegetable-dyed hair tresses were spectrophotometrically investigated. RESULTS To determine the colour strength KS and the wash fastness of vegetable-dyed and pre-bleached hair tresses, a three-dimensional colour coordinate system - CIELab - which describes the visual spectra is used. The distance between two colours in the CIELab colour space is expressed by ∆E-values, which are used to identify the wash fastness of the vegetable dye. The hair tresses that had been 3 times pre-bleached showed the highest colour strength and the best wash fastness. The fixation of the tannin-mordant complexes on the hair fibre proceeded effectively just when the hair tresses were bleached before the dying process. It is suggested that the sulphonic acid groups, which increase after bleaching hair, interact with the tannin-mordant hair dye and lead to stronger cross-links between keratinous fibres and tannin-mordant complexes. It was observed that the colour strength of the vegetable-dyed tresses correlates with the bleaching process. CONCLUSION The presented results demonstrate that the fixation of the vegetable tannin-mordant dying solution on the hair fibres succeed effectively on pre-bleached hair tresses.
-
2.
Rethinking the impact of RG-I mainly from fruits and vegetables on dietary health.
Wu, D, Zheng, J, Mao, G, Hu, W, Ye, X, Linhardt, RJ, Chen, S
Critical reviews in food science and nutrition. 2020;(17):2938-2960
Abstract
Rhamnogalacturonan I (RG-I) pectin is composed of backbone of repeating disaccharide units →2)-α-L-Rhap-(1→4)-α-D-GalpA-(1→ and neutral sugar side-chains mainly consisting of arabinose and galactose having variable types of linkages. However, since traditional pectin extraction methods damages the RG-I structure, the characteristics and health effects of RG-I remains unclear. Recently, many studies have focused on RG-I, which is often more active than the homogalacturonan (HG) portion of pectic polysaccharides. In food products, RG-I is common to fruits and vegetables and possesses many health benefits. This timely and comprehensive review describes the many different facets of RG-I, including its dietary sources, history, metabolism and potential functionalities, all of which have been compiled to establish a platform for taking full advantage of the functional value of RG-I pectin.
-
3.
Omics in traditional vegetable fermented foods and beverages.
Rizo, J, Guillén, D, Farrés, A, Díaz-Ruiz, G, Sánchez, S, Wacher, C, Rodríguez-Sanoja, R
Critical reviews in food science and nutrition. 2020;(5):791-809
Abstract
For a long time, food microbiota has been studied using traditional microbiological techniques. With the arrival of molecular or culture-independent techniques, a strong understanding of microbiota dynamics has been achieved. However, analyzing the functional role of microbial communities is not an easy task. The application of omics sciences to the study of fermented foods would provide the metabolic and functional understanding of the microbial communities and their impact on the fermented product, including the molecules that define its aroma and flavor, as well as its nutritional properties. Until now, most omics studies have focused on commercial fermented products, such as cheese, wine, bread and beer, but traditional fermented foods have been neglected. Therefore, the information that allows to relate the present microbiota in the food and its properties remains limited. In this review, reports on the applications of omics in the study of traditional fermented foods and beverages are reviewed to propose new ways to analyze the fermentation phenomena.
-
4.
Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review.
Liu, J, Bi, J, McClements, DJ, Liu, X, Yi, J, Lyu, J, Zhou, M, Verkerk, R, Dekker, M, Wu, X, et al
Carbohydrate polymers. 2020;:116890
Abstract
Pectin, a major polysaccharide found in the cell walls of higher plants, plays major roles in determining the physical and nutritional properties of fruit- and vegetable-based products. An in-depth understanding of the effects of processing operations on pectin structure and functionality is critical for designing better products. This review, therefore, focuses on the progress made in understanding the effects of processing on pectin structure, further on pectin functionality, consequently on product properties. The effects of processing on pectin structure are highly dependent on the processing conditions. Targeted control of pectin structure by applying various processing operations could enhance textural, rheological, nutritional properties and cloud stability of products. While it seems that optimizing product quality in terms of physical properties is counteracted by optimizing the nutritional properties. Therefore, understanding plant component biosynthesis mechanisms and processing mechanisms could be a major challenge to balance among the quality indicators of processed products.
-
5.
Environmental sustainability of fruit and vegetable production supply chains in the face of climate change: A review.
Parajuli, R, Thoma, G, Matlock, MD
The Science of the total environment. 2019;(Pt 2):2863-2879
Abstract
This study discusses importance of assessing environmental sustainability of fruits and vegetable (F&V) production sector in future climate change (CC) scenarios. For the current production scenario, life cycle environmental footprints of F&V supply chain are discussed considering the influences of: agro-climates, production systems, raw material inputs, post-harvest managements to the products' yield and quality. Potential risks of CC to the sector are discussed in the context of elevated global temperature and carbon dioxide level, ozone depletion and changes in precipitation patterns. Potential risks due to CC are on the productivity and the quality of F&V products, such as texture, color, maturity and nutrients. Increased risk of failure of the current crop protection strategies, e.g. due to pest infestations and different crop-water and nutrient stresses are among the short and long-term risks. It also discusses potential adaptation and mitigation measures to CC, and therefrom argues on the related environmental consequences in the supply chain. From the LCA studies, it was revealed that environmental impacts of F&V supply chain varied as per agro-ecological characteristics and farming systems, e.g. greenhouse vs open-field, organic vs conventional, and grown in different agro-climatic conditions. The nexus among the climatic stresses, potential adaptation and mitigation measures, hence were in the form of potential changes in the raw material inputs and resource flows depending on the preferred future agro-management strategies and farming practices. Adaptation and other management options, included are, changes in: crop calendar, nutrient and pest management strategies, post-harvest handling and improved preservation of F&V products. These are argued eventually being determining factors leading to different environmental footprints compared to the existing management scenarios. Prospective life cycle environmental evaluation of F&V supply chain considering the relationship among product yield and qualities, CC stresses and potential adaptation and mitigation measures is thus a new thrust and direction.
-
6.
Twelve vegetables used for prevention and treatment of hemorrhoids in Persian Medicine.
Pouran, A, Mahmood, K, Mohammad, K, Ramin, T, Latif, G, Arman, Z
Journal of traditional Chinese medicine = Chung i tsa chih ying wen pan. 2019;(4):466-473
Abstract
OBJECTIVE To review the role of vegetables to prevent and treat hemorrhoids in Persian Medicine (PM). METHODS We search main Persian Medicine manuscripts, including the books of Liber Continens, Canon of Medicine, Great Elixir, Akbarie's Medicine, Storehouse of Medicaments and Present for the faithful. Also, it was considered by searching in reference books and published papers with the help of PubMed, Scopus, Google scholar databases. RESULTS Twelve vegetables, relating to 8 plant families, have been found in PM that their effectiveness involved in laxative, anti- inflammation, antimicrobial, analgesic and wound healing. CONCLUSION Our findings suggest that 12 Persian Medicine vegetables can be used to prevent and treat hemorrhoids.
-
7.
Allium vegetables for possible future of cancer treatment.
Asemani, Y, Zamani, N, Bayat, M, Amirghofran, Z
Phytotherapy research : PTR. 2019;(12):3019-3039
Abstract
Natural resources such as plants are an upright curing option in treating cancers and reducing the side effects of current therapeutic modalities. Allium genus vegetables are of the most interesting herbs in restricting cancers that includes garlic, onions, leeks, chives, and shallots. These plants have been exploited in folk medicine because of their beneficial health effects in improving numerous diseases. The phytochemical analysis of various Allium genus members showed that, to date, 16 species have proved potential anticancer properties due to the accumulation of various sulfur and organic compounds like S-allyl mercaptocysteine, quercetin, flavonoids, and ajoene. These compounds with various mechanisms such as hindering cell cycle, inhibiting signaling pathways, inducing apoptosis, and antioxidant activity interfere with diverse stages of formation, growth, differentiation, and metastasis of cancer cells. Similar to garlic and onion, other species have exhibited anticancer activities, so that active natural molecules extracted from them might serve as possible anticancer agents. Therefore, evaluating the main ingredients and studying their anticancer mechanisms are of great importance. In this review, we aim to summarize the available data on anticancer mechanisms of 16 species of Allium genus and their major compounds to assist further researches on the treatment and prevention of cancers.
-
8.
Hazardous heavy metals contamination of vegetables and food chain: Role of sustainable remediation approaches - A review.
Kumar, S, Prasad, S, Yadav, KK, Shrivastava, M, Gupta, N, Nagar, S, Bach, QV, Kamyab, H, Khan, SA, Yadav, S, et al
Environmental research. 2019;(Pt A):108792
Abstract
This review emphasizes the role of toxic metal remediation approaches due to their broad sustainability and applicability. The rapid developmental processes can incorporate a large quantity of hazardous and unseen heavy metals in all the segments of the environment, including soil, water, air and plants. The released hazardous heavy metals (HHMs) entered into the food chain and biomagnified into living beings via food and vegetable consumption and originate potentially health-threatening effects. The physical and chemical remediation approaches are restricted and localized and, mainly applied to wastewater and soils and not the plant. The nanotechnological, biotechnological and genetical approaches required to more rectification and sustainability. A cellular, molecular and nano-level understanding of the pathways and reactions are responsible for potentially toxic metals (TMs) accumulation. These approaches can enable the development of crop varieties with highly reduced concentrations of TMs in their consumable foods and vegetables. As a critical analysis by authors observed that nanoparticles could provide very high adaptability for both in-situ and ex-situ remediation of hazardous heavy metals (HHMs) in the environment. These methods could be used for the improvement of the inbuilt genetic potential and phytoremediation ability of plants by developing transgenic. These biological processes involve the transfer of gene of interest, which plays a role in hazardous metal uptake, transport, stabilization, inactivation and accumulation to increased host tolerance. This review identified that use of nanoremediation and combined biotechnological and, transgenic could help to enhance phytoremediation efficiency in a sustainable way.
-
9.
Sulforaphane from Cruciferous Vegetables: Recent Advances to Improve Glioblastoma Treatment.
Sita, G, Hrelia, P, Graziosi, A, Morroni, F
Nutrients. 2018;(11)
Abstract
Sulforaphane (SFN), an isothiocyanate (ITC) derived from cruciferous vegetables, particularly broccoli and broccoli sprouts, has been widely investigated due to its promising health-promoting properties in disease, and low toxicity in normal tissue. Although not yet fully understood, many mechanisms of anticancer activity at each step of cancer development have been attributed to this ITC. Given the promising data available regarding SFN, this review aimed to provide an overview on the potential activities of SFN related to the cellular mechanisms involved in glioblastoma (GBM) progression. GBM is the most frequent malignant brain tumor among adults and is currently an incurable disease due mostly to its highly invasive phenotype, and the poor efficacy of the available therapies. Despite all efforts, the median overall survival of GBM patients remains approximately 1.5 years under therapy. Therefore, there is an urgent need to provide support for translating the progress in understanding the molecular background of GBM into more complex, but promising therapeutic strategies, in which SFN may find a leading role.
-
10.
Persistence of Hepatitis A Virus in Fresh Produce and Production Environments, and the Effect of Disinfection Procedures: A Review.
Cook, N, Bertrand, I, Gantzer, C, Pinto, RM, Bosch, A
Food and environmental virology. 2018;(3):253-262
Abstract
Although information is limited, it is evident that prolonged persistence of infectious Hepatitis A virus (HAV) is a factor in the transmission of the virus via fresh produce. Consequently, data on persistence of the virus on produce, and in environments relevant to production, such as soils, water and surfaces, are required to fully understand the dynamics of transmission of HAV via foods. Furthermore, information on effective disinfection procedures is necessary to implement effective post-harvest control measures. This review summarises current information on HAV persistence in fresh produce and on relevant disinfection procedures. On vegetables, HAV can remain infectious for several days; on frozen berries, it can persist for several months. HAV can remain infectious on surfaces for months, depending on temperature and relative humidity, and can survive desiccation. It can survive for several hours on hands. Washing hands can remove the virus, but further data are required on the appropriate procedure. Chlorination is effective in water, but not when HAV is associated with foodstuffs. Bleach and other sodium hypochlorite disinfectants at high concentrations can reduce HAV on surfaces, but are not suitable for use on fresh produce. There is only limited information on the effects of heating regimes used in the food industry on HAV. HAV is resistant to mild pasteurisation. Some food components, e.g. fats and sugars, can increase the virus' resistance to higher temperatures. HAV is completely eliminated by boiling. Quantitative prevalence data are needed to allow the setting of appropriate disinfection log reduction targets for fresh produce.