Diet, Lifestyle and Cardiovascular Diseases: Linking Pathophysiology to Cardioprotective Effects of Natural Bioactive Compounds.

Heart and blood vessels disorders comprise one of the main causes of death worldwide. Pharmacologically active natural compounds have been used as a complementary therapy in cardiovascular disease around the world in a traditional way. Dietary, natural bioactive compounds, as well as healthy lifestyles, are considered to prevent coronary artery diseases.

Species: A Comprehensive Review on Chemical Composition, Food Applications and Phytopharmacology.

species belongs to the Boraginaceae family and have been used for centuries for bone breakages, sprains and rheumatism, liver problems, gastritis, ulcers, skin problems, joint pain and contusions, wounds, gout, hematomas and thrombophlebitis. Considering the innumerable potentialities of the species and their widespread use in the world, it is extremely important to provide data compiling the available literature to identify the areas of intense research and the main gaps in order to design future studies. The present review aims at summarizing the main data on the therapeutic indications of the species based on the current evidence, also emphasizing data on both the efficacy and adverse effects.

Cold active pectinase, amylase and protease production by yeast isolates obtained from environmental samples.

The present study was performed to screen for psychrophilic yeasts that are able to secrete cold active enzymes. Yeast isolates were obtained from environmental samples from northern Turkey and examined for enzyme production at low temperatures. The isolates which were capable of cold active enzyme production on plates were identified by molecular identification techniques.

Angiotensin-I-Converting Enzyme (ACE)-Inhibitory Peptides from Plants.

Hypertension is an important factor in cardiovascular diseases. Angiotensin-I-converting enzyme (ACE) inhibitors like synthetic drugs are widely used to control hypertension. ACE-inhibitory peptides from food origins could be a good alternative to synthetic drugs.

A review on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics.

Shalgam juice, hardaliye, boza, ayran (yoghurt drink) and kefir are the most known traditional Turkish fermented non-alcoholic beverages. The first three are obtained from vegetables, fruits and cereals, and the last two ones are made of milk. Shalgam juice, hardaliye and ayran are produced by lactic acid fermentation.