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07 / 12 2021

The importance of pharmacokinetic studies in the development of food supplements

The range of food supplements on the market is getting wider and to differentiate themselves from competitors, it is essential for companies to be able to boast the formulation and technological innovation at the basis of their formulas. In this context, pharmacokinetic studies play a fundamental role as they allow to reconstruct the wide spectrum […]

19 / 07 2021

The importance of standardization of active ingredients in nutraceuticals

In the latest study published in the journal Molecules, our research group monitored the active content of several commercially available food supplements based on fermented red rice and berberine, ingredients commonly used for the prevention and co-treatment of associated diseases. to hyperlipidemia and hypercholesterolemia. For some products, the analytical data showed a discrepancy between the […]

30 / 04 2021

Analysis of hydroxyanthracene derivatives

Plants and plant extracts containing hydroxyanthracenic derivatives have long been widely used in the formulation of food supplements and medicinal products, with the aim of promoting intestinal transit and for their laxative effect. Despite the consolidated tradition of use, over the last few years EFSA has expressed doubts about the actual safety of these preparations, […]

30 / 03 2021

Metabolomics in nutraceuticals

Understanding the mechanisms of action of natural active ingredients and evaluating their efficacy and safety still represent a challenge in the field of food supplements. The richness of the phytocomplex and the multiplicity of action targets that characterize many of the natural active ingredients go well with the holistic vision of the metabolomic approach, a […]

30 / 03 2021

Quince: a fruit to be re-evaluated

Quince (Cydonia oblonga), a very fragrant fruit with an irregular shape, often known as a hybrid between apple and pear, is used in the production of jams and as a thickener thanks to its high content in pectins. However, it is hardly consumed fresh due to its sour taste, which severely limits its use in […]

30 / 03 2021

Quercetin: the latest news from scientific research

The recent article “Structural stability of SARS-CoV-2 3CLpro and identification of quercetin as an inhibitor by experimental screening” published in the International Journal of Biological Macromolecules, in addition to having aroused much interest within the scientific community, produced a sudden and strong media impact on the population. In fact, the network is full of enthusiastic […]

30 / 03 2021

From food waste to new raw materials

The ever-growing attention to the environment is progressively transforming the way waste is managed since it is considered an expensive problem for many production companies. Moreover, the waste can be a potential “second raw material” and resource for new purposes and uses. The working group of Professor Stefano Dall’ Acqua with the precious collaboration of […]

30 / 03 2021

The importance of chemical characterization in the development of tailor-made food supplements

Very often, the selection of the plant extracts to be used as raw materials in food supplements is based on the information reported in the technical data sheet and it is evaluated whether the title of active substances complies with the declared. However, it should be emphasized that the action of a plant extract is […]

30 / 03 2021

Can nutraceuticals help defend us against viral infections?

In the very recent article currently being published in the journal Progress in Cardiovascular Diseases, McKarty and Di Nicolantonio (Catalytic Longevity Foundation, Mid America Heart Institute, St Luke’s Hospital, USA) comment on two innovative discoveries in the biochemical field, which can potentially be reflected in the nutraceutical field, about the body’s defense mechanisms against RNA […]

30 / 03 2021

Proanthocyanidins: what are they and why is it important to characterize them?

Proanthocyanidins (PACs) are a class of polyphenols found in fruits, flowers, seeds and barks of many botanical species. The best known are the type-A proanthocyanidins present in cranberry (Vaccinium macrocarpon), also known as American cranberry, whose extraction products are used in many supplements for the prevention of bacterial cystitis. Type-A proanthocyanidins are able to compete […]