Characterizations of fatty acids composition in % of total methylester of fatty acids (FAMEs) of fourteen vegetable oils—safflower, grape, silybum marianum, hemp, sunflower, wheat germ, pumpkin seed, sesame, rice bran, almond, rapeseed, peanut, olive, and coconut oil—were obtained by using gas chromatography (GC). Saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), palmitic acid (C16:0; 4.6%–20.0%), oleic acid (C18:1; 6.2%–71.1%) and linoleic acid (C18:2; 1.6%–79%), respectively, were found predominant. The nutritional aspect of analyzed oils was evaluated by determination of the energy contribution of SFAs (19.4%–695.7% ERDI), PUFAs (10.6%–786.8% ERDI), n-3 FAs (4.4%–117.1% ERDI) and n-6 FAs (1.8%–959.2% ERDI), expressed in % ERDI of 1 g oil to energy recommended dietary intakes (ERDI) for total fat (ERDI—37.7 kJ/g). The significant relationship between the reported data of total fat, SFAs, MUFAs and PUFAs intakes (% ERDI) for adults and mortality caused by coronary heart diseases (CHD) and cardiovascular diseases (CVD) in twelve countries has not been confirmed by Spearman’s correlations.

Fatty Acids Composition of Vegetable Oils and Its Contribution to Dietary Energy Intake and Dependence of Cardiovascular Mortality on Dietary Intake of Fatty Acids

Berries, especially members of several families, such as Rosaceae (strawberry, raspberry, blackberry), and Ericaceae (blueberry, cranberry), belong to the best dietary sources of bioactive compounds (BAC) They have delicious taste and flavor, have economic importance, and because of the antioxidant properties of BAC, they are of great interest also for nutritionists and food technologists due to the opportunity to use BAC as functional foods ingredients The bioactive compounds in berries contain mainly phenolic compounds (phenolic acids, flavonoids, such as anthocyanins and flavonols, and tannins) and ascorbic acid These compounds, either individually or combined, are responsible for various health benefits of berries, such as prevention of inflammation disorders, cardiovascular diseases, or protective effects to lower the risk of various cancers In this review bioactive compounds of commonly consumed berries are described, as well as the factors influencing their antioxidant capacity and their health benefits

Bioactive Compounds and Antioxidant Activity in Different Types of Berries

Anti-inflammatory effects of flavonoids.

Fruit bodies of about 200 mushroom species are consumed throughout the world, preferably as a delicacy. Knowledge of their chemical composition, nutritional value and health-promoting effects has expanded dynamically during the last few years. Dry matter (DM) is low: commonly about 100 g kg⁻¹ . The usual contents of protein, lipids and ash are 200-250, 20-30 and 80-120 g kg⁻¹ DM, respectively. Various carbohydrates form the remaining DM. Nevertheless, great variations occur both among and within species. Energy is low, usually 350-400 kcal kg⁻¹ of fresh fruit bodies. The nutritional contribution of mushroom protein derived from earlier data seems to be overestimated. Fat content is low with markedly prevailing in linoleic acid and oleic acid, while the proportion of n-3 fatty acids is nutritionally marginal. The main carbohydrates are chitin, glycogen, trehalose and mannitol. Information on fibre content and composition is limited. Health-promoting β-glucans are an auspicious group of polysaccharides. High potassium content is characteristic of mushrooms. Several species can accumulate very high levels of both detrimental trace elements, particularly cadmium and mercury, and radiocaesium isotopes if growing on heavily polluted substrates. Mushrooms seem to be a considerable source of ergosterol, provitamin D₂, and phenolids with antioxidative properties. Hundreds of flavour constituents have been identified, particularly with eight-carbon aliphatic chains. Data on changes of mushroom components under various preservation conditions and culinary treatments have been fragmentary. Even more limited is knowledge of nutrient bioavailability.

A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms.

Much work has been carried out in recent years on the beneficial effect of phenolic compounds which act as natural antioxidants and help to neutralize free radicals. We analysed the antioxidant activity of the rutin (quercetin-3-rhamnosyl glucoside) using different assays including: total antioxidant activity and reducing power, hydroxyl radical scavenging assay, superoxide radical scavenging assay, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging assay and lipid peroxidation assay which uses egg yolk as the lipid-rich source. Total antioxidant capacity was determined by the assay based on the decrease in absorbance of β-carotene by the sample. Rutin exhibited strong DPPH radical scavenging activity. At the concentration of 0.05 mg/ml, ascorbic acid (Vc), butylated hydroxytoluene (BHT) and rutin showed 92.8%, 58.8%, and 90.4% inhibition, respectively. In addition, rutin had effective inhibition of lipid peroxidation. Those various antioxidant activities were compared to standard antioxidants such as BHT and Vc.

In vitro antioxidant properties of rutin

The study objective was to investigate total phenolic content using Folin-Ciocalteu’s method, to assess nine phenols by HPLC, to determine antioxidant capacity of the water soluble compounds (ACW) by a photochemiluminescence method, and to calculate the correlation coefficients in commercial algal food products from brown (Laminaria japonica, Eisenia bicyclis, Hizikia fusiformis, Undaria pinnatifida) and red (Porphyra tenera, Palmaria palmata) seaweed, green freshwater algae (Chlorella pyrenoidosa), and cyanobacteria (Spirulina platensis). HPLC analysis showed that the most abundant phenolic compound was epicatechin. From spectrophotometry and ACW determination it was evident that brown seaweed Eisenia bicyclis was the sample with the highest phenolic and ACW values (193 mg·g−1 GAE; 7.53 µmol AA·g−1, respectively). A linear relationship existed between ACW and phenolic contents (r = 0.99). Some algal products seem to be promising functional foods rich in polyphenols.

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Phenolic Content and Antioxidant Capacity in Algal Food Products

Quercetin is the great representative of polyphenols, flavonoids subgroup, flavonols Its main natural sources in foods are vegetables such as onions, the most studied quercetin containing foods, and broccoli; fruits (apples, berry crops, and grapes); some herbs; tea; and wine Quercetin is known for its antioxidant activity in radical scavenging and anti-allergic properties characterized by stimulation of immune system, antiviral activity, inhibition of histamine release, decrease in pro-inflammatory cytokines, leukotrienes creation, and suppresses interleukin IL-4 production It can improve the Th1/Th2 balance, and restrain antigen-specific IgE antibody formation It is also effective in the inhibition of enzymes such as lipoxygenase, eosinophil and peroxidase and the suppression of inflammatory mediators All mentioned mechanisms of action contribute to the anti-inflammatory and immunomodulating properties of quercetin that can be effectively utilized in treatment of late-phase, and late-late-phase bronchial asthma responses, allergic rhinitis and restricted peanut-induced anaphylactic reactions Plant extract of quercetin is the main ingredient of many potential anti-allergic drugs, supplements and enriched products, which is more competent in inhibiting of IL-8 than cromolyn (anti-allergic drug disodium cromoglycate) and suppresses IL-6 and cytosolic calcium level increase

https://www.mdpi.com/1420-3049/21/5/623/pdf/1

Quercetin and Its Anti-Allergic Immune Response

Together with chitin, the beta-glucans are components of mycetes' cell walls. A high level of biological efficiency has been found in beta-glucans, especially beta-1,3-D-glucans and beta-1,6-D-glucans isolated from some basidiomycetes. (Biological efficiency refers to the relative ability of beta-glucans to promote a desired response, for example to induce leukocyte activation and to produce inflammatory mediators.) These polysaccharides increase the number of Th1 lymphocytes, which help protect organisms against allergic reactions. A number of beta-glucans, for example pleuran from Oyster (Pleurotus spp.) mushrooms or lentinan from Shiitake (Lentinus edodes) mushrooms, have shown marked anticarcinogenic activity. In addition to having an immunity-stimulating effect, beta-glucans may participate in physiological processes related to the metabolism of fats in the human body. Their application results in a decrease in the total cholesterol content in blood and may also contribute to reductions in body weight.

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Beta-glucans in higher fungi and their health effects.

On a global scale, people are demanding more attractive and tasty food. Both the quality of foodstuffs and aesthetic aspects contribute to the appearance of consumed meals. The attraction and appeal of individual dishes could be enhanced by edible flowers. New information concerning the composition and nutritional value of edible flowers is also important and represents a sufficient reason for their consumption. The aim of this study is to contribute to the popularization of some selected edible flowers of ornamental plants involving altogether 12 species. The flowers were used to determine their antioxidant capacity, which fluctuated between 4.21 and 6.96 g of ascorbic acid equivalents (AAE)/kg of fresh mass (FM). Correlation coefficients between antioxidant capacity and the contents of total phenolics and flavonoids were r 2 = 0.9705 and r 2 = 0.7861, respectively. Moreover, the results were supplemented with new data about the mineral composition of edible flowers (mostly, not found in the available literature). The highest levels of mineral elements were observed in the flowers of species Chrysanthemum, Dianthus or Viola. The most abundant element was potassium, the content of which ranged from 1,842.61 to

Tunde Jurikova

Papers

Bioactive Compounds and Antioxidant Activity in Different Types of Berries

Phenolic Content and Antioxidant Capacity in Algal Food Products

Quercetin and Its Anti-Allergic Immune Response

Beta-glucans in higher fungi and their health effects.

Edible Flowers—A New Promising Source of Mineral Elements in Human Nutrition