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Effects of a Cyperus esculentus L. plant-based beverage on FVB/n female mice

Publication . Fernandes, Filipa Alexandra; Oliveira, Paula A.; Pinto, M.L.; Venâncio, Carlos; Félix, Luís; Medeiros-Fonseca, Beatriz; Correia, Rossana; Prieto Lage, Miguel A.; Ferreira, Isabel C.F.R.; Barros, Lillian; Heleno, Sandrina A.

This work evaluated the effects of the consumption of a plant-based beverage (Cyperus esculentus L., Adansonia digitata L., and thermal water) on the physiological parameters of mice over a 28-day period. Thirty-two female FVB/n mice (n = 8) were randomly assigned to one of four groups divided into two experimental protocols: Group 1 drank water and Group 2 drank a plant-based beverage for 24 h; in the second experimental protocol, Group 3 consumed water and Group 4 consumed plant-based beverage for a limited time (4 h). Two experimental protocols were conducted to assess whether the exposure time to the beverage affects the animals’ physiological parameters, to determine if there is a possible daily limit for consumption of the product and to analyze their adverse effects. The mice consuming a beverage ingested a larger amount of drink and a smaller amount of food. Histologically there are no pathological changes in collected organs. The consumption of a plant-based beverage has been shown to have a positive effect on oxidative markers and can have a diuretic action. According to results, no behavioral changes or clinical signs of disease were observed throughout both experimental protocols, and no mortality was recorded.

2024Journal article

Restricted access

Cistus, Acacia, and Lemon verbena Valorization through Response Surface Methodology: Optimization Studies and Potential Application in the Pharmaceutical and Nutraceutical Industries

Publication . Fernandes, Filipa Alexandra; Carocho, Márcio; Finimundy, Tiane C.; Prieto Lage, Miguel A.; Ferreira, Isabel C.F.R.; Barros, Lillian; Heleno, Sandrina A.

Cistus ladanifer L., Acacia dealbata L., and Aloysia citrodora Paláu were subject to an optimization procedure for two extraction techniques (heat-assisted extraction (HAE) and ultrasound-assisted extraction (UAE)). The extracts were then analyzed by HPLC-DAD-ESI/MS for their phenolic profile (cistus—15 compounds, acacia—21 compounds, and lemon verbena—9 compounds). The response surface methodology was applied, considering four varying factors: ethanol percentage; extraction time; temperature/power; and S/L ratio, generating two responses (the major phenolic compound, or family of compounds, and the extraction yield). For cistus, both techniques optimized the extraction yield of punicalagins, with UAE proving to be the most efficient extraction method (3.22% ethanol, 22 min, 171 W, and 35 g/L). For acacia, HAE maximized the extraction of procyanidin (74% ethanol, 86 min, 24 °C, and 50 g/L), and UAE maximized the content of myricetin (65% ethanol, 8 min, 50 W, and 50 g/L). For lemon verbena, HAE favored the extraction of martynoside (13% ethanol, 96 min, 49 °C and 17 g/L) and forsythiaside UAE (94% ethanol, 25 min, 399 W, and 29 g/L). The optimal conditions for the extraction of compounds with high added value and potential for use in pharmaceuticals and nutraceuticals were defined.

2024Journal article

Open access

Nutraceuticals and dietary supplements: balancing out the pros and cons

Publication . Fernandes, Filipa Alexandra; Carocho, Márcio; Prieto Lage, Miguel A.; Barros, Lillian; Ferreira, Isabel C.F.R.; Heleno, Sandrina A.

While the market is full of different dietary supplements, in most countries, legislation is clear and strict towards these products, with severe limitations on their health claims. Overall, the claims cannot go beyond the consumption of a said supplement will contribute to a healthy diet. Thus, the supplement industry has been reacting and changing their approach to consumers. One change is the considerable growth of the nutraceutical market, which provides naturally produced products, with low processing and close to no claims on the label. The marketing of this industry shifts from claiming several benefits on the label (dietary supplements) to relying on the knowledge of consumers towards the benefits of minimally processed foods filled with natural products (nutraceuticals). This review focuses on the difference between these two products, their consumption patterns, forms of presentation, explaining what makes them different, their changes through time, and their most notable ingredients, basically balancing out their pros and cons.

2024Journal article

Restricted access

Valorization of natural resources - development of a functional plant-based beverage

Publication . Fernandes, Filipa Alexandra; Roriz, Custódio Lobo; Calhelha, Ricardo C.; Rodrigues, Paula; Pires, Tânia C.S.P.; Prieto Lage, Miguel A.; Ferreira, Isabel C.F.R.; Barros, Lillian; Heleno, Sandrina A.

Plant-based beverages are gaining attention due to their potential to offer sustainable and health-promoting alternatives to traditional dairy products. This study aimed to develop a dehydrated functional plant-based beverage composed of tigernut tubers (Cyperus esculentus L.), mukua pulp (Adansonia digitata L.), and thermal water. All matrices and the final beverage were fully characterized in terms of physical properties, nutritional value, chemical parameters, mineral content, and bioactive capacity (antioxidant, antimicrobial, antiproliferative and hypocholesterolemic effects). Microbiological safety was ensured. To promote zero waste, byproduct from the beverage development was characterized for potential applications. The ingredients used to develop the plant-based beverage showed a rich nutritional, chemical and bioactive profile, resulting in a beverage with high levels of unsaturated fatty acids, proteins, and vitamin E. This beverage demonstrated functional potential with antioxidant and hypocholesterolemic effects and no toxicity in in vitro screening, positioning it as a promising functional plant-based product with commercial viability.

2025Journal article

Open access