Rehydration Beverages Made from Infusion, Probiotics, and Prebiotics: Antioxidant and Anti-Inflammatory Potential.

High rehydration beverage consumption represents a significant opportunity for the integration of biotic products that offer the potential to improve body composition and intestinal health. (IQS) infusions contain polyphenolic compounds with antioxidant and anti-inflammatory properties, and in combination with probiotic strains and prebiotic materials, they offer a promising alternative for generating designer beverages for physically active people. These beverages were formulated using a combination of IQS, agave fructooligosaccharides (FOS), microencapsulated probiotics of and , electrolytes, and glucose.

Sweetening with Agavins: Its Impact on Sensory Acceptability, Physicochemical Properties, Phenolic Composition and Nutraceutical Potential of Oak Iced Tea.

Oak infusions enriched with agavins may offer nutraceutical benefits in the development of iced teas. This study evaluated infusions of and leaves formulated with different concentrations of agavins (0, 2, 6, and 10%), analyzing their physicochemical and sensory properties, chemical stability, and antioxidant capacity. The incorporation of agavins resulted in substantial modifications to physicochemical parameters, including pH, titratable acidity, and soluble solids, thereby enhancing product stability and consistency.

Oral toxicity of the acetone extract of Coffea arabica var. Oro Azteca leaves in CD-1 mice.

The investigation of coffee leaves as a source of bioactive principles represents a relatively unexplored area of research. The study assesses the potential adverse effects of an aqueous acetone extract derived from Coffea arabica var. Oro Azteca leaves.

Pressurized liquid extraction of oak leaf polyphenols: Solvent selection via Hansen parameters, antioxidant evaluation and monoamine-oxidase-a inhibition analysis.

This study focuses on the extraction of bioactive compounds from Quercus sideroxyla Bonpl., leaves which have been shown to possess health benefits. The extraction process was done using pressurized liquid extraction (PLE), which is efficient and preserves heat-sensitive compounds.

The Synergistic Effect of Quince Fruit and Probiotics ( and ) on Reducing Oxidative Stress and Inflammation at the Intestinal Level and Improving Athletic Performance during Endurance Exercise.

Endurance exercise promotes damage at the intestinal level and generates a variety of symptoms related to oxidative stress processes, inflammatory processes, microbiota dysbiosis, and intestinal barrier damage. This study evaluated the effects of quince ( Mill.) and probiotics of the genera and on intestinal protection and exercise endurance in an animal swimming model.