Nguyen Hai-Ha, Wattanathorn Jintanaporn, Thukham-Mee Wipawee, Muchimapura Supaporn, Paholpak Pongsatorn
Department of Physiology and Graduate School (Neuroscience Program), Faculty of Medicine, Khon Kaen University, Khon Kaen 40002, Thailand.
Department of Physiology, Faculty of Medicine, Khon Kaen University, Khon Kaen 40002, Thailand.
Foods. 2025 Jul 7;14(13):2401. doi: 10.3390/foods14132401.
Due to the roles of oxidative stress, inflammation, and neurotransmitter imbalances in cognitive and mental dysfunction, we aimed to develop a functional drink with antioxidant and anti-inflammatory properties as well as the potential to support neurotransmitter balance for improved cognition and mental health. The Teng Mo, Fen Hong Mee, and Hong Chon Su guava varieties were screened for their polyphenol and flavonoid contents, antioxidant and anti-inflammatory effects, and suppressive effects on acetylcholinesterase (AChE), monoamine oxidase (MAO), GABA transaminase (GABA-T), and glutamate decarboxylase (GAD). Juice from the cultivar with the highest potential was selected and mixed with mint and honey syrups, pomelo-derived dietary fiber, ascorbic acid, agar, water, and fruit puree (pear/apple/orange) to create three guava jelly drink formulations. The formulation with pear puree showed the highest biological potential and was selected as the final product. It is rich in vitamin C, gallic acid, and dietary fiber, and provides approximately 37 Kcal/100 g. It also promotes the growth of lactic acid-producing bacteria in the culture. Thus, our drink shows the potential to reduce oxidative stress and inflammation, improve neurotransmitter regulation, and stimulate the gut-brain axis, thereby promoting cognition and mental wellness. However, clinical research is essential to confirm these potential benefits.
由于氧化应激、炎症和神经递质失衡在认知和精神功能障碍中所起的作用，我们旨在开发一种具有抗氧化和抗炎特性以及支持神经递质平衡潜力的功能性饮料，以改善认知和心理健康。对腾莫、粉红米和洪春苏番石榴品种进行了多酚和黄酮含量、抗氧化和抗炎作用以及对乙酰胆碱酯酶（AChE）、单胺氧化酶（MAO）、γ-氨基丁酸转氨酶（GABA-T）和谷氨酸脱羧酶（GAD）的抑制作用筛选。选择了潜力最高的品种的果汁，并与薄荷和蜂蜜糖浆、柚子来源的膳食纤维、抗坏血酸、琼脂、水和水果泥（梨/苹果/橙子）混合，制成三种番石榴果冻饮料配方。含有梨泥的配方显示出最高的生物潜力，并被选为最终产品。它富含维生素C、没食子酸和膳食纤维，每100克提供约37千卡热量。它还能促进培养物中产生乳酸的细菌生长。因此，我们的饮料显示出降低氧化应激和炎症、改善神经递质调节以及刺激肠-脑轴的潜力，从而促进认知和心理健康。然而，临床研究对于证实这些潜在益处至关重要。
