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Pereira AG, Echave J, Jorge AOS, Nogueira-Marques R, Nur Yuksek E, Barciela P, Perez-Vazquez A, Chamorro F, P. P. Oliveira MB, Carpena M, Prieto MA. Therapeutic and Preventive Potential of Plant-Derived Antioxidant Nutraceuticals. Foods 2025; 14:1749. [PMID: 40428528 PMCID: PMC12110886 DOI: 10.3390/foods14101749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2025] [Revised: 05/09/2025] [Accepted: 05/10/2025] [Indexed: 05/29/2025] Open
Abstract
Oxidative stress and its relation to the onset of several chronic diseases have been increasingly highlighted in recent years. In parallel, there has been an increasing interest in the antioxidant properties of phytochemicals. Phytochemicals are products of plant secondary metabolism, including structural polysaccharides, unsaturated fatty acids, pigments (chlorophylls, carotenoids, and anthocyanins), or phenolic compounds. Phytochemicals can be obtained from lower and higher plants, their fruits, and even from macro- or microalgae. Their diverse structural features are linked to different beneficial effects through various molecular mechanisms, contributing to disease prevention. Beyond antioxidant activity, many phytochemicals also display anti-inflammatory, antidiabetic, anti-obesity, and neuroprotective effects, which can be intertwined. Beyond these, other natural antioxidants can also be obtained from animal, fungal, and bacterial sources. Thus, a wide range of antioxidants have the potential to be used as nutraceuticals with chemopreventive effects on the onset of various diseases related to antioxidant stress. Given their enormous structural and sourcing diversity, the present work provides an updated insight into the therapeutic and preventive potential of plant-derived antioxidants and nutraceuticals.
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Affiliation(s)
- Antia G. Pereira
- Universidade de Vigo, Nutrition and Food Group (NuFoG), Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, 36310 Vigo, Spain; (A.G.P.); (J.E.); (A.O.S.J.); (R.N.-M.); (E.N.Y.); (P.B.); (A.P.-V.); (F.C.)
- Investigaciones Agroalimentarias Research Group, Galicia Sur Health Research Institute (IIS Galicia Sur), SERGAS-UVIGO, 36312 Vigo, Spain
| | - Javier Echave
- Universidade de Vigo, Nutrition and Food Group (NuFoG), Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, 36310 Vigo, Spain; (A.G.P.); (J.E.); (A.O.S.J.); (R.N.-M.); (E.N.Y.); (P.B.); (A.P.-V.); (F.C.)
- Centro de Investigação de Montanha (CIMO), LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ana O. S. Jorge
- Universidade de Vigo, Nutrition and Food Group (NuFoG), Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, 36310 Vigo, Spain; (A.G.P.); (J.E.); (A.O.S.J.); (R.N.-M.); (E.N.Y.); (P.B.); (A.P.-V.); (F.C.)
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal;
| | - Rafael Nogueira-Marques
- Universidade de Vigo, Nutrition and Food Group (NuFoG), Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, 36310 Vigo, Spain; (A.G.P.); (J.E.); (A.O.S.J.); (R.N.-M.); (E.N.Y.); (P.B.); (A.P.-V.); (F.C.)
| | - Ezgi Nur Yuksek
- Universidade de Vigo, Nutrition and Food Group (NuFoG), Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, 36310 Vigo, Spain; (A.G.P.); (J.E.); (A.O.S.J.); (R.N.-M.); (E.N.Y.); (P.B.); (A.P.-V.); (F.C.)
| | - Paula Barciela
- Universidade de Vigo, Nutrition and Food Group (NuFoG), Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, 36310 Vigo, Spain; (A.G.P.); (J.E.); (A.O.S.J.); (R.N.-M.); (E.N.Y.); (P.B.); (A.P.-V.); (F.C.)
| | - Ana Perez-Vazquez
- Universidade de Vigo, Nutrition and Food Group (NuFoG), Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, 36310 Vigo, Spain; (A.G.P.); (J.E.); (A.O.S.J.); (R.N.-M.); (E.N.Y.); (P.B.); (A.P.-V.); (F.C.)
| | - Franklin Chamorro
- Universidade de Vigo, Nutrition and Food Group (NuFoG), Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, 36310 Vigo, Spain; (A.G.P.); (J.E.); (A.O.S.J.); (R.N.-M.); (E.N.Y.); (P.B.); (A.P.-V.); (F.C.)
| | - Maria B. P. P. Oliveira
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal;
| | - Maria Carpena
- Universidade de Vigo, Nutrition and Food Group (NuFoG), Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, 36310 Vigo, Spain; (A.G.P.); (J.E.); (A.O.S.J.); (R.N.-M.); (E.N.Y.); (P.B.); (A.P.-V.); (F.C.)
| | - Miguel A. Prieto
- Universidade de Vigo, Nutrition and Food Group (NuFoG), Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, 36310 Vigo, Spain; (A.G.P.); (J.E.); (A.O.S.J.); (R.N.-M.); (E.N.Y.); (P.B.); (A.P.-V.); (F.C.)
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Colombo R, Moretto G, Barberis M, Frosi I, Papetti A. Rice Byproduct Compounds: From Green Extraction to Antioxidant Properties. Antioxidants (Basel) 2023; 13:35. [PMID: 38247461 PMCID: PMC10812773 DOI: 10.3390/antiox13010035] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 12/15/2023] [Accepted: 12/21/2023] [Indexed: 01/23/2024] Open
Abstract
Currently, rice (Oryza sativa L.) production and consumption is increasing worldwide, and many efforts to decrease the substantial impact of its byproducts are needed. In recent years, the interest in utilizing rice kernels, husk, bran, and germ for the recovery of different molecules, from catalysts (to produce biodiesel) to bioactive compounds, has grown. In fact, rice byproducts are rich in secondary metabolites (phenolic compounds, flavonoids, and tocopherols) with different types of bioactivity, mainly antioxidant, antimicrobial, antidiabetic, and anti-inflammatory, which make them useful as functional ingredients. In this review, we focus our attention on the recovery of antioxidant compounds from rice byproducts by using innovative green techniques that can overcome the limitations of traditional extraction processes, such as their environmental and economic impact. In addition, traditional assays and more innovative methodologies to evaluate the antioxidant activity are discussed. Finally, the possible molecular mechanisms of action of the rice byproduct antioxidant compounds (phenolic acids, flavonoids, γ-oryzanol, and vitamin E) are discussed as well. In the future, it is expected that rice byproduct antioxidants will be important food ingredients that reduce the risk of the development of several human disorders involving oxidative stress, such as metabolic diseases, inflammatory disorders, and cancer.
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Affiliation(s)
- Raffaella Colombo
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy; (R.C.); (G.M.); (M.B.); (I.F.)
| | - Giulia Moretto
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy; (R.C.); (G.M.); (M.B.); (I.F.)
| | - Marta Barberis
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy; (R.C.); (G.M.); (M.B.); (I.F.)
| | - Ilaria Frosi
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy; (R.C.); (G.M.); (M.B.); (I.F.)
| | - Adele Papetti
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy; (R.C.); (G.M.); (M.B.); (I.F.)
- Center for Colloid and Surface Science (C.S.G.I.), Viale Taramelli 12, 27100 Pavia, Italy
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