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Current Medicinal Chemistry

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ISSN (Online): 1875-533X

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Review Article

Development of Health Products from Natural Sources

Author(s): Francesca Sansone, Teresa Mencherini, Patrizia Picerno, Maria Rosaria Lauro, Michele Cerrato and Rita Patrizia Aquino*

Volume 26, Issue 24, 2019

Page: [4606 - 4630] Pages: 25

DOI: 10.2174/0929867325666180926152139

Price: $65

Abstract

BioActive Compounds (BACs) recovered from food or food by-product matrices are useful in maintaining well being, enhancing human health, and modulating immune function to prevent or to treat chronic diseases. They are also generally seen by final consumers as safe, non-toxic and environment-friendly. Despite the complex process of production, chemical characterization, and assessment of health effects, BACs must also be manufactured in stable and bioactive ingredients to be used in pharmaceutical, food and nutraceutical industry. Generally, vegetable derivatives occur as sticky raw materials with pervasive smell and displeasing flavor. Also, they show critical water solubility and dramatic stability behavior over time, involving practical difficulties for industrial use. Therefore, the development of novel functional health products from natural sources requires the design of a suitable formulation to delivery BACs at the site of action, preserve stability during processing and storage, slow down the degradation processes, mask lousy tasting or smell, and increase the bioavailability, while maintaining the BACs functionality. The present review focuses on human health benefits, BACs composition, and innovative technologies or formulation approaches of natural ingredients from some selected foods and by-products from industrial food transformations.

Keywords: Health products, soy, annurca peels, Citrus bergamia juice, C. aurantium peel, hazelnut by-products.

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