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Projeto de investigação
ERA-NET Biomarkers for Nutrition and Health implementing the JPI HDHL objectives
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Publicações
Sulfur-containing compounds from plants
Publication . Castro, Vera; Carpena Rodríguez, María; Fraga-Corral, Maria; Lopez-Soria, A.; Garcia-Perez, Pascual; Barral Martínez, Marta; Perez-Gregorio, R.; Cao, Hui; Simal-Gandara, Jesus; Prieto Lage, Miguel A.
Sulfur (S) is an essential nutrient assimilated through the diet and incorporated
into organic structures such as amino acids, coenzymes, and other bioactive
compounds. Plants’ ability to regulate stress resistance via secondary metabolism has extended the interest in S-containing compounds, driven by their additional
properties as bioactive molecules. Among plant families that produce S-compounds,
the Brassicaceae, which includes broccoli, cabbage, and cauliflower, and the
Liliaceae family, which includes garlic and onion, stand out. In recent years, the
research has been focused on S-containing amino acids (mainly methionine and
cysteine) and glucosinolates (GSLs) and their hydrolysis products like
isothiocyanates but also in other S-containing compounds such as phytoalexins or
cysteine sulfoxides. GSLs are becoming more popular because of their specific
biological properties, including antioxidant, anti-inflammatory, or antimicrobial,
among others. Accordingly, a diet rich in vegetables containing S-containing compounds
has been associated with a lower risk of developing cancer, neurological
diseases like Alzheimer’s, inflammatory bowel disease, cardiovascular diseases,
several skin disorders, and obesity. Hence, S-metabolites can therefore be used as
therapeutic and preventative components in functional foods and nutraceuticals, as
well as cosmeceutical products. This chapter aims to revise the most important
features related to sulfur metabolism and S-containing compounds from plant
sources, with emphasis on their involvement in secondary metabolism, natural
sources, structural classification, biological functions, and applications in human
nutrition and health.
Fig “Ficus carica L.” and its by-products: A decade evidence of their health-promoting benefits towards the development of novel food formulations
Publication . Ayuso, Manuel; Carpena Rodríguez, María; Taofiq, Oludemi; Albuquerque, Tânia Gonçalves; Simal-Gandara, Jesus; Oliveira, Beatriz; Prieto Lage, Miguel A.; Ferreira, Isabel C.F.R.; Barros, Lillian
The food industry constantly searches for natural derived bioactive molecules with preventive and therapeutic effects using innovative and sustainable strategies. Fig production and processing generate a considerable amount of by-products (leaves, pulp, peels, seeds, and latex) with limited commercial exploitation and negative impact on the environment. These by-products are important sources of high value-added in- gredients, including anthocyanins and pectins that can be of particular interest to the food industry as functional colourants, emulsifiers, and additives.
Scope and approach: This review curates recent advances in the valorisation of fig by-products as valuable sources of bioactive molecules for functional food development. Special attention was given to widely used extraction processes, main bioactive compounds, relevant biological properties, and the application of recovered bioactives for functional food development.
Key findings and conclusions: Fig by-products are essential sources of structurally diverse bioactive molecules with unique antidiabetic, anti-inflammatory, anti-tumour, immunomodulatory and cardioprotective properties. Owing to these health-promoting potentials, an integral valorisation approach involving sustainable technologies to recover these high value-added ingredients and its utilisation in novel food formulation development should be further stimulated.
Non-alkaloid nitrogen-containing compounds from fungi
Publication . Hached, Hanine; Cassani, Lucia; Zbiss, Yosra; Fraga-Corral, Maria; Oliveira, Izamara; Pereira, Antia Gonzalez; Prieto Lage, Miguel A.; Heleno, Sandrina A.; Carocho, Marcio
Fungi represent an ancient ubiquitous and interesting kingdom that can be
classified into Phycomycota, Oomycota, Microsporidiomycota, Zygomycota,
Ascomycota, Basidiomycota, and Deuteromycota divisions. These microorganisms
are considered as a reservoir of bioactive compounds that can be exploited in crucial
fields: food, pharmaceutical, and agricultural industries. Non-alkaloid nitrogenated
compounds are considered a prolific bouquet composed of proteins such as enzymes
playing an essential role in the synthesis of compounds that are involved in vital life
processes, lytic enzymes possessing depleting effects, antibiotics, toxins applied as
antimicrobials and antifungals, immunosuppressive molecules, etc. Moreover, a
number of species found in phyla like Oomycota and Microsporidiomycota have
been and are still used as biological control agents for crops as a counterpart to
chemical products.
Challenges for future food systems: from the green revolution to food supply chains with a special focus on sustainability
Publication . Soria‐Lopez, Anton; Garcia‐Perez, Pascual; Carpena, Maria; Garcia‐Oliveira, Paula; Otero, Paz; Fraga-Corral, Maria; Cao, Hui; Prieto Lage, Miguel A.; Simal‐Gandara, Jesus
Finding a food system to feed the growing worldwide population remains a challenge,
especially in the current era, where natural resources are being dramatically
depleted. From a historical point of view, the Green Revolution, together with biofortification
and sustainable intensification, was established as a possible solution to
counter hunger and malnutrition during the second half of the 20th century. As a
solution, to overcome the limitations attributed to the Green Revolution, food supply
chains were developed. The current food system, based on the long food supply chain
(LFSC), is characterized by globalization, promoting several advantages for both producers
and consumers. However, LFSC has been demonstrated to be unable to feed
the global population and, furthermore, it generates negative ecological, environmental,
logistical, and nutritional pressures. Thus, novel efficient food systems are required
to respond to current environmental and consumers’ demands, as is the case of short
food supply chain (SFSC). As a recently emerging food system, the evaluation of SFSC
sustainability in terms of environmental, economic, and social assessment is yet to be
determined. This review is focused on the evolution of food supply systems, starting
from the Green Revolution to food supply chains, providing a significant perspective
on sustainability.
Challenges for future food systems: from the Green Revolution to food supply chains with a special focus on sustainability
Publication . Soria‐Lopez, Antón; García-Pérez, Pascual; Carpena, María; García-Oliveira, Paula; Otero, Paz; Fraga-Corral, Maria; Cao, Hui; Prieto Lage, Miguel A.; Simal‐Gandara, Jesus
Finding a food system to feed the growing worldwide population remains a challenge,
especially in the current era, where natural resources are being dramatically
depleted. From a historical point of view, the Green Revolution, together with biofortification
and sustainable intensification, was established as a possible solution to
counter hunger and malnutrition during the second half of the 20th century. As a
solution, to overcome the limitations attributed to the Green Revolution, food supply
chains were developed. The current food system, based on the long food supply chain
(LFSC), is characterized by globalization, promoting several advantages for both producers
and consumers. However, LFSC has been demonstrated to be unable to feed
the global population and, furthermore, it generates negative ecological, environmental,
logistical, and nutritional pressures. Thus, novel efficient food systems are required
to respond to current environmental and consumers’ demands, as is the case of short
food supply chain (SFSC). As a recently emerging food system, the evaluation of SFSC
sustainability in terms of environmental, economic, and social assessment is yet to be
determined. This review is focused on the evolution of food supply systems, starting
from the Green Revolution to food supply chains, providing a significant perspective
on sustainability.
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Entidade financiadora
European Commission
Programa de financiamento
H2020
Número da atribuição
696295