Abstract The mangrove mussel Mytella falcata (d'Orbigny, 1846), synonym of M. charruana (d'Orbigny, 1842), has a good nutritional, functional and low cost value. The effect of refined or herb salts in the preparation of sururu burger was evaluated through the determination of proximate composition, cholesterol content, fatty acid profile and acceptability index. In herbs, phenols were evaluated. In both formulations, the protein content was above the minimum limit (15%) required by the Food Brazilian law, while the fat percentage was lower than the stablished (5%). Due to oxidation reactions, the total cholesterol content in the preparations supplemented with refined salt was significant lower (p ≤ 0.05) than that in the burgers without salt supplementation or with the herb salt. The fatty acids were more preserved in the preparation with herb salt, once the herbs are rich in phenols with high antioxidant capacity. Oregano had a significant higher content of total phenols (p ≤ 0.05), compared to rosemary and parsley. In relation to the flavor, as the Brazilian public is more adapted to more salty formulations, the acceptability index of the formulation with refined salt was significantly higher (p ≤ 0.05).

Resumo Moringa oleífera Lam. é uma planta arbórea pertencente à família Moringaceae distribuída em áreas tropicais e que tem ganhado enorme atenção nas últimas décadas. Esta pesquisa é uma revisão sobre a associação entre extratos aquosos de folhas de M. oleifera e diabetes mellitus e compreender suas funções farmacológicas e mecanismos subjacentes. O refinamento da pesquisa demonstrou o potencial farmacêutico da M. oleifera e seus fitoquímicos, dado seu efeito antidiabético. A análise prospectiva mostrou a quantidade de aplicação dentro do IPC A61K na área da saúde. Os metabólitos secundários presentes em M. oleifera, glucosinolatos, flavonóides e compostos fenólicos podem ser responsáveis, em parte, pelas ações hipoglicemiantes de controle da doença. Os glucosinolatos, quando metabolizados por enzimas salivares, dão origem a sulforafanos que atuam na prevenção do diabetes tipo 2 e na redução da resistência à insulina. Os flavonóides interagem com as enzimas intestinais modificando o metabolismo dos carboidratos, regulando os níveis glicêmicos, além de aumentar a sensibilidade à insulina. Os compostos fenólicos aumentam a expressão dos transportadores de glicose (GLUT4) e reduzem a síntese de ácidos graxos e colesterol, contribuindo para a redução da resistência à glicose e controle da glicemia. Moringa oleifera pode ser usada como terapia complementar do diabetes tipo 2.

Abstract Moringa oleifera is an arboreal plant belonging to the family Moringaceae distributed in tropical areas and has gained enormous attention in the last decades. This research is a review on the association between aqueous extracts of M. oleifera leaves and diabetes mellitus and understanding its pharmacological functions and underlying mechanisms. The research refinement demonstrated the pharmaceutical potential of M. oleifera and its phytochemicals, given its antidiabetic effect. The prospective analysis showed the amount of application within IPC A61K in health area. The secondary metabolites present in M. oleifera, glucosinolates, flavonoids, and phenolic compounds may be responsible, in part, for the disease control hypoglycemic actions. Glucosinolates, when metabolized by salivary enzymes, give rise to sulforaphanes that act in preventing type 2 diabetes and in reducing insulin resistance. Flavonoids interact with intestinal enzymes by modifying carbohydrate metabolism by regulating glycemic levels, in addition to increasing insulin sensitivity. Phenolic compounds increase the expression of glucose transporters (GLUT4) and reduce the synthesis of fatty acids and cholesterol, contributing to the reduction of glucose resistance and blood sugar control. Moringa oleifera can be used as complementary therapy of the type-2 diabetes.

Abstract The changes in chemical composition, chlorides, phenols and fatty acid profile of roasted or not Dolphinfish (Coryphaena hippurus Linnaeus, 1758) samples, after using or herbal salt or common iodized salt (NaCl), during storage under freezing, were evaluated. The ash and chloride contents were significantly higher (p < 0.05) in samples of the roasted fish previously treated with salt, compared to those treated with herbal salt. Oregano herb had a higher content of phenolic compounds and a significant difference (p < 0.05), compared to rosemary and basil herbs. At time “zero”, or after 45 and 90 days of storage under freezing, the fatty acid content of the samples in natura, showed no significant difference (p > 0.05), when compared to the roasted and pre-treated with herbal salt. However, statistically lower values were detected (p > 0.05) in roasted samples pre-treated with salt, showing a positive correlation between phenolic compounds and the antioxidant activity exerted by herbs, in relation to the profile of fatty acids during storage under freezing, preserving nutritional quality. These results contributed to show the good functionality of herbal salt, in addition to encouraging healthy eating habits, by reducing common salt consumption.

Abstract The impact of herbal salt as a natural antioxidant on the lipids of roasted Dolphinfish (Coryphaena hippurus Linnaeus, 1758), as well as in the sensory characteristics of this food was evaluated after using refined or herbal salts, by analyzing the differences in its fatty acid contents, thiobarbituric acid reactive substances (TBARS), product acceptability and consumption intent. Centesimal composition, total phenols and characterization of phenolic compounds were also determined. The cooking caused a significant increase (p < 0.05) in the protein, lipid, ash, whose percentages were higher in fish salt roasted with herbs, compared to fish roasted with refined salt, except for ash. Rutin phenolic compound presented higher concentrations in fish treated with the three herbs. After cooking, the total monounsaturated and polyunsaturated fatty acids of herbal salt-roasted Dolphinfish increased by 128% and 109% compared to refined salt-roasted. TBARS values for salt-roasted gold were 558% higher than in natura and for herbal salt-roasted gold they corresponded to 174%. These results show that the phenolic compounds detected in herbs exerted an antioxidant effect on the preservation of monounsaturated and polyunsaturated fatty acids from fish roasted with herbal salt. Sensory analysis resulted in good acceptability and purchase intent for herbal salt-roasted Dolphinfish.

The present prospective work of scientific articles related to foods and natural products with anti-Covid activity in databases in order to present a scientific community, to governments and society as main foods, nutraceuticals and medicinal plants as strategies used by countries during the COVID-19 pandemic. A review of articles on food, medicinal plants and biotechnology was carried out in databases of scientific articles such as: CAPES journals, PubMed, Elsevier's Science Direct, Willey on library library, Taylor &amp; Francis Springer-Nature database, BMC, Hindawi, Scielo, ACS - American Chemical Society, Google Scholar, in addition to the Patent Database “The LENS” and “Questel-Orbit”. Foods used in daily life such as garlic, ginger, turmeric, sour orange, vegetables, lactobacilli demonstrate proven anti-virus action. Medicinal plants used by Traditional Chinese, Korean and Indian Medicine also demonstrate anti-Covid activity and used during the coronavirus outbreak. Some medicinal plants, green propolis extract, red propolis extract, royal gelly, polen, honey have also been cited as anti-covid, natural anti-inflammatory and immunomodulatory products.

O presente trabalho prospectou artigos científicos relacionadas à alimentos e produtos naturais com atividade anti-Covid com o intuito de apresentar, à comunidade científica, aos governos e à sociedade, dados sobre as principais estratégias nutracêuticas, biotecnológicas e plantas medicinais utilizadas em alguns países durante o enfrentamento da pandemia COVID-19. A revisão de artigos sobre alimentos, plantas medicinais e produtos biotecnológicos foi realizada nas bases de dados periódicos da CAPES, PubMed, Science Direct, Willey on line library, Springer-Nature, Taylor &amp; Francis, BMC, Hindawi, Scielo, ACS – American Chemical Society, Google acadêmico, “The LENS” e Questel-Orbit. Alimentos de uso frequente como alho, gengibre, cúrcuma, laranja azeda, vegetais e lactobacilos demonstraram ação anti-coronavirus comprovada. Foram descritos usos de plantas medicinais da Medicina tradicional Chinesa, Coreana, Indiana bastante utilizadas durante a pandemia. Algumas plantas medicinais e nutracêuticos como: extrato de própolis verde e extrato de própolis vermelha brasileiras, geleia real, pólen e mel também foram citados como produtos anti-covid, antiinflamatórios naturais e imunomodulatórios.

Abstract The impact of white onion as a natural antioxidant on the lipid profile of “Vila Franca” shrimp (Litopenaeus schmitti Burkenroad, 1938), during storage under freezing, was evaluated by changes in the composition of fatty acids, carotenoids, centesimal composition and phenols. The lipid content in the shrimp samples in natura and with white onion was dimmed after 45 days of storage under freezing. At zero time and during storage, lower levels of fatty acids were detected in the shrimp with addition of white onion. There was a reduction in the total carotenoid content of fresh and white onion shrimp samples after 45 days of storage, corresponding to 30% and 43%, respectively. After 90 days of storage, was detected a loss of 28%, in the samples with addition of white onion, in relation to 45 days. In spite of the linear increase in phenol content during storage, no positive correlation was observed between the concentrations of phenols and the antioxidant activity exerted by white onion, in relation to the profile of fatty acids and carotenoids of the food.