Understanding the Potential of CBD for Health Benefits: an Overview.

Cannabinoids are compounds with increasing scientific interest, particularly due to their interaction with the endocannabinoid system via CBR1 and CBR2 receptors. They can interfere with appetite, pain, and sleep or develop mood changes of the individual. Cannabidiol (CBD) is a well-known cannabinoid with potential benefits, including reducing epilepsy seizures, alleviating anxiety, and obsessive-compulsive disorder (OCD) symptoms, aiding in Tourette Syndrome (a neurodevelopmental disorder), depression, sleep disorders, and promising in the treatment of cancer, pain relief, and heart health.

Health benefits of bluefin tuna consumption: () as a case study.

Consumers are increasingly interested in food products with high nutritional value and health benefits. For instance, fish consumption is linked with diverse positive health benefits and the prevention of certain widespread disorders, such as obesity, metabolic syndrome, or cardiovascular diseases. These benefits have been attributed to its excellent nutritional value (large amounts of high-quality fatty acids, proteins, vitamins, and minerals) and bioactive compounds, while being relatively low-caloric.

Emerging drying techniques for food safety and quality: A review.

The new trends in drying technology seek a promising alternative to synthetic preservatives to improve the shelf-life and storage stability of food products. On the other hand, the drying process can result in deformation and degradation of phytoconstituents due to their thermal sensitivity. The main purpose of this review is to give a general overview of common drying techniques with special attention to food industrial applications, focusing on recent advances to maintain the features of the active phytoconstituents and nutrients, and improve their release and storage stability.

The role of spray-drying atmosphere on (bonpl.) L.G. Lohmann standardized extract production for wound healing activity.

(Bonpl.) L.G.

Cottage cheeses functionalized with fennel and chamomile extracts: Comparative performance between free and microencapsulated forms.

Globally, there is a trend for healthy food products, preferably incorporating natural bioactive ingredients, replacing synthetic additives. From previous screening studies, extracts of Foeniculum vulgare Mill. (fennel) and Matricaria recutita L.

Application of Coffee Silverskin in cosmetic formulations: physical/antioxidant stability studies and cytotoxicity effects.

Context: Currently, there is an increasing interest of cosmetic industry on natural extracts. The inclusion of antioxidants in topical formulations can contribute to minimize oxidative stress in the skin, which has been associated with aging. Also, questions of sustainability are leading to the study of new cosmetic ingredients obtained from food by-products.

Olive oil stability under deep-frying conditions.

The suitability of different commercial olive oil categories for domestic frying was investigated. Oil samples were taken every 3h of frying and evaluated for free acidity, peroxide and p-anisidine values, specific extinction coefficients, oxidative stability, fatty acids, vitamin E, β-carotene and total phenols, until the total polar compounds achieved the maximum legal value (25%). All olive oils were fried during more time than the commercial vegetable oil blend taken for comparison (from 24 to 27 h, against 15 h).

Factors influencing the norharman and harman contents in espresso coffee.

Espresso coffee (EC) brews were analyzed for beta-carboline [norharman (NH) and harman (H)] contents, by RP-HPLC with fluorescence detection. The influence of the coffee species (arabica or robusta), the roast degree, and the brew length was studied. The results show that the content of NH and H in EC is dependent primarily on the coffee species, followed by brew length.

Tocopherol and tocotrienol content of hazelnut cultivars grown in portugal.

Hazelnuts from 19 cultivars collected during 3 consecutive-year crops, in 2 different geographical localities, for a total of 79 samples, were evaluated for their contents in tocopherols and tocotrienols by normal-phase high-performance liquid chromatography coupled to a series arrangement of a diode array and a fluorescence detector. Seven compounds were identified and quantified. All samples presented alpha-, beta-, gamma-, and delta- tocopherols and beta-tocotrienol; alpha- and gamma-tocotrienols were detected in some of the studied samples.

Effects of roasting on hazelnut lipids.

The effect of roasting on some nutritional characteristics of hazelnut lipidic fraction was investigated. Hazelnuts (Corylus avellana L.) were submitted to several different thermal treatments, comprising different temperatures (125-200 degrees C) and times of exposure (5, 15, and 30 min) and analyzed for their moisture and crude fat.

Influence of Cultivar and Environmental Conditions on the Triacylglycerol Profile of Hazelnut (Corylus avellana L.).

The oil of several hazelnut (Corylus avellana L.) samples was extracted and evaluated for their triacylglycerol (TAG) composition. Trials were conducted in two Portuguese localities (Vila Real and Felgueiras) during three consecutive years and involved a total of 19 cultivars.

Simultaneous determination of tocopherols and tocotrienols in hazelnuts by a normal phase liquid chromatographic method.

A normal-phase high-performance liquid chromatography (NP-HPLC) method for the determination of tocopherols and tocotrienols in hazelnuts is reported. Three extraction procedures (with and without saponification) were assayed; the best results were obtained with a simple solid-liquid extraction procedure. Chromatographic separation was achieved using an Inertsil 5 SI column using isocratic elution with hexane/1,4-dioxane (95.

Vitamin E composition of walnuts (Juglans regia L.): a 3-year comparative study of different cultivars.

The tocopherol and tocotrienol composition of walnuts (Juglans regia L.) was determined for nine cultivars (cvs. Arco, Franquette, Hartley, Lara, Marbot, Mayette, Mellanaise, Parisienne, and Rego).

Triacylglycerol composition of walnut (Juglans regia L.) cultivars: characterization by HPLC-ELSD and chemometrics.

A total of 26 walnut (Juglans regia L.) samples from 9 cultivars (Arco, Franquette, Hartley, Lara, Marbot, Mayette, Mellanaise, Parisienne, and Rego) harvested in the 2001, 2002, and 2003 crop years and grown in two geographical origins (Braganca and Coimbra, Portugal) were evaluated with regard to their triacylglycerol composition. The methodology employed was reversed-phase high-performance liquid chromatography coupled to an evaporative light-scattering detector (RP-HPLC-ELSD) after extraction of the lipidic fraction of the nuts.

A novel approach to the quantification of bovine milk in ovine cheeses using a duplex polymerase chain reaction method.

A duplex Polymerase Chain Reaction (PCR) method able to detect bovine milk in ovine cheeses was developed. This method is based on the mitochondrial 12S and 16S rRNA genes to generate fragments of different lengths. The proposed methodology presents an alternative DNA extraction procedure faster and more economical than the kits commercially available.

Determination of sterol and fatty acid compositions, oxidative stability, and nutritional value of six walnut (Juglans regia L.) cultivars grown in Portugal.

Six cultivars (Franquette, Marbot, Mayette, Mellanaise, Lara, and Parisienne) of walnuts (Juglans regia L.) were collected during the 2001 crop, from Bragança, Portugal. Chemical composition, including moisture, total oil content, crude protein, ash, carbohydrates, and nutritional value, was evaluated.