Anthocyanins, the red-orange to blue-violet colorants present in fruits, vegetables, and tubers, have antidiabetic properties expressed via modulating energy metabolism, inflammation, and gut microbiota. Acylation of the glycosyl moieties of anthocyanins alters the physicochemical properties of anthocyanins and improves their stability. Thus, acylated anthocyanins with probiotic-like property and lower bioavailability are likely to have different… Continue reading Anthocyanins as Promising Molecules Affecting Energy Homeostasis, Inflammation, and Gut Microbiota in Type 2 Diabetes with Special Reference to Impact of Acylation
Tag: functional-food
Effectiveness of a Fermented Functional Food on Telomere Dynamics and miRNAs in Middle-Aged/Elderly Healthy Individuals: A 2-Year Randomized, Double-Blind, Controlled Clinical Trial
Background: A specific fermented papaya preparation (ORI-FPP®), has been well established with non clinical and clinical validation in modulating redox and immune systems as well as mitochondrial efficiency. In addition, recent data from the Italian NIH (National Institute of Health) have shown that this compound was able to increase telomeres length and telomerase activity in… Continue reading Effectiveness of a Fermented Functional Food on Telomere Dynamics and miRNAs in Middle-Aged/Elderly Healthy Individuals: A 2-Year Randomized, Double-Blind, Controlled Clinical Trial
Mitochondrial and redox dysfunction in post-#menopause as risk factor of neurodegenerative disease: a pilot study testing the role of a validated Japanese functional food.
During the menopause women may experience increased oxidative stress and decreased antioxidant capacity and, together with the decline of neurosteroids, this represents a risk factor for Alzheimer's disease. The aim of the present study was to test a functional food (FPP-ORI, Osato Research Institute, Gifu, Japan) on redox and mitochondrial efficiency in post-menopausal women. The… Continue reading Mitochondrial and redox dysfunction in post-#menopause as risk factor of neurodegenerative disease: a pilot study testing the role of a validated Japanese functional food.
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