Obesity is a disease characterized by an inflammatory process in the adipose tissue due to diverse infiltrated immune cells, an increased secretion of proinflammatory molecules, and a decreased secretion of anti-inflammatory molecules. On the other hand, obesity increases the risk of several diseases, such as cardiovascular diseases, diabetes, and cancer. Their treatment is based on nutritional and pharmacological strategies. However, natural products are currently implemented as complementary and alternative medicine (CAM). Polyphenols and fiber are naturally compounds with potential action to reduce inflammation through several pathways and play an important role in the prevention and treatment of obesity, as well as in other non-communicable diseases. Hence, this review focuses on the recent evidence of the molecular mechanisms of polyphenols and dietary fiber, from Scopus, Science Direct, and PubMed, among others, by using key words and based on recent in vitro and in vivo studies.

The growing interest of consumers to find products with greater health benefits has led to multiple research works focused on product developments with antioxidant-rich foods by creating safe, acceptable, and high-value nutrition, even in those foods susceptible to deterioration, in order to replace synthetic preservatives with natural ones. Bee products are an alternative addition for food products (dairy and meat products, coating fruits, and alcoholic and non-alcoholic drinks), which can improve the final quality of the food for the benefit of the consumer. The aim of this review was to provide detailed information on the main findings of innovative food products based on the addition of bee products by highlighting their physicochemical and functional properties and their behavior throughout storage.

The objective of this study is to determine the physiological and metabolic effects of administration of dietary fiber formulations to male Wistar rats. The study population was divided into five groups to which food and water were orally administered ad libitum (control), alongside Psyllium plantago, sennosides A and B, cactus pear peel powder, and cactus pear peel tablet powder for 28 days. Body weight, biochemical parameters, fecal moisture, and intestinal transit were determined. The administration of the fiber formulations did not cause differences between the groups and they maintained a healthy weight; however, the consumption of the cactus pear peel tablet powder decreased serum glucose (127.85 ± 5.37 to 68.30 ± 12.48 mg/dL) in rats in a similar form to Psyllium plantago (127.85 ± 5.37 to 96.96 ± 3.26 mg/dL) in comparison with commercial products for rats, and the cactus pear peel powder had lower triglyceride levels (49.52 to 74.44 mg/dL) than commercial products at the end of the treatment. The samples maintained normal HDL levels with the exception of Psyllium plantago that had a decrease in treatment after 28 days. The administration of formulations of dietary fiber of cactus pear peel had physiological and metabolic effects similar to those of commercial products without change in the growth of the animals. Therefore, it could be used in the pharmaceutical or food industry.

This research aimed to compare some physicochemical and antioxidant properties in vegetables (chard, beet, coriander, spinach, lettuce, radish, carrot, and tomato) of ecological and commercial production. The ecological products were cultivated and obtained from three harvests in an ecology garden with standardized methodologies for implementation while the commercial samples were obtained from a local supplier. On the same purchase or harvest day, the color, texture, moisture, and ashes parameters were measured in the fresh produce without unpeeling. In the lyophilized samples, bioactive compounds (total phenolic compounds, ascorbic acid, chlorophyll a and b, β-carotenes, anthocyanins, betalains, and lycopene) were determined, and antioxidant activity was found using the 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS^•+), 2,2′-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) assays, and chelating activity. The ecological vegetables presented better color (high luminosity and intensity) than commercial samples, and, according to the value of ΔE, this is a difference that can be perceived by the human eye. In the same way, the ecological vegetables were more turgid than the commercial samples (p < 0.05). The content of bioactive compounds was found in higher concentrations in ecologically produced vegetables and this was correlated positively with antioxidant capacity. It is important to carry out more studies to determine the effect on health of these vegetables when they are integrated into the diet and thus to be able to recommend their inclusion in the diet as a sustainability strategy in the production of vegetables for self-consumption.

Research background. Soursop nectar contains antioxidants and is preserved by pasteurization. However, this technology impairs its physicochemical properties and bioactive compounds. An alternative is therefore thermoultrasound, which could counteract these effects. The thermosonicated nectar was compared with a pasteurized one and the in vitro bioaccessibility of antioxidants was estimated. Experimental approach. The soursop nectar (25 %) was processed and the response surface methodology was used to determine the optimal conditions for thermoultrasound treatment (TUS). The TUS (75–90 % amplitude, 3.15–15 min) was applied, and 2 % stevia and 6 % agave inulin were added as sweeteners. The microbiological, physicochemical, enzymatic and antioxidant properties were analyzed. The properties of thermosonicated nectar obtained under optimal conditions were compared with pasteurized nectar. In addition to the above determinations, microstructure, total dietary fiber (TDF) and in vitro bioaccessibility of antioxidants were determined. Results and conclusions. The response variables that fit the mathematical model were L*, b*, chroma (C*), total phenolic content (TPC) and antioxidant activity determined by ABTS•+, DPPH˙ and Fe(III) reducing antioxidant power (FRAP). The L* and DPPH˙ were affected by quadratic time and TPC by time (p<0.0001). The optimum TUS condition was 82 % amplitude for 9.15 min and the responses variables were L*, b* and C* (45.48, 3.55 and 3.62, respectively), TPC expressed as gallic acid equivalents (38.40 mg/100 mL), ABTS•+ expressed as Trolox equivalents (TE) (31.28 μmol/100 mL), DPPH˙ expressed as TE (124.22 μmol/100 mL) and FRAP expressed as Fe(II) (3.06 μmol/100 mL). Compared to the pasteurized sample, thermosonicated sample had high values of L* (45.56), h° (–56.49), TPC (26.63 mg/100 mL), ABTS•+ and DPPH˙ (22.03 and 129.22 μmol/100 mL, respectively), FRAP (3.10 μmol/100 mL) and low pectin methylesterase (PME) activity (0.28 U/mL). For in vitro bioaccessibility, thermosonicated nectar showed high absorption of TPC (15.26/100 mL) and high antioxidant activity determined by ABTS (34.92 μmol/100 mL) and FRAP (7.88 μmol/100 mL). Novelty and scientific contribution. The thermoultrasound improves the physicochemical properties and in vitro bioaccessibility of antioxidants in soursop nectar. On the other hand, as an alternative, this beverage offers low-calorie alternative with prebiotic properties that benefits consumer health.