Antioxidants, Flavonoids and Plant Extracts

NUTRAFUR FUNCTIONAL INGREDIENTS (II)

2009-01-19T10:38:00.002+01:00

They are many and diverse the products manufactured by Nutrafur-Furfural Español that can be considered as functional ingredients: extracts from citrus, olive tree, rosemary, sage, thyme, camomile, etc... Inside this wide range of plant extracts and polyphenolic compounds of high concentration they highlight the following ones: rich olive tree extracts in oleuropein and/or hydroxytyrosol, the denominated "citrus bioflavonoid complex", grapefruit extracts and bitter orange with high flavonoid concentrations and both water-soluble compounds and flavone apigenin, obtained starting from citrus species and, finally, diverse specific extracts from rosemary leaves with high concentration of rosmarinic acid, mainly, carnosic acid, with concentrations of until 70-80% of this diterpene.

The aplications of most of our products in this field are related with their capacity to "protect" the cardiovascular system, as "vasoprotective and venotonic agents". This fact is based in two of its main properties: their capacity like specific antioxidant and as anti-inflammatory. Simultaneously, we have developed products, very defined chemically, for more specific applications: the inhibition of the oxidation of LDL cholesterol, the regulation of the plasmatic levels of triglycerides, until the protective activity against the ageing effects of the solar radiation and other ionizing radiations (photoageing and cellular malignization, including melanomas).

These new developments, together with the necessary technology to obtain water-soluble products with high content in active principles, they have introduced us in the last years in the explicit market of the functional preparations and the new "cosmeceutica". Besides these that we have just mentioned, we are developing specific new compositions dedicated to the regulation of the denominated "metabolic syndrome" obviously related with diverse mal-functions of the metabolic and cardiovascular systems.

Will it affect us somehow the future regulation of Nutritional Declarations?. In general anything, is more, for Nutrafur any increment in the regulation demands for the incorporation of these ingredients and the demonstration of their effectiveness, it is interesting. The philosophy of our company is the one of developing compound very well defined chemically, to characterize its actives and properties, including a good chemically, to characterize its actives and properties, including a good number of studies and scientific publications, establishing this way a correct relationship between the product and its capacity to "be healthy".

OUR DECALOGUE OF THE "FUNCTIONAL FOOD"

2009-01-18T18:40:00.006+01:00

After our previous entrances, in those that have tried to analyze the origin, evolution and problematic of the "functional foods", we want to propose a questionnaire model, by way of "Decalogue" that should be applied to any food that wants to be considered as functional, to check that indeed it can be it. That "Decalogue" contains questions of diverse nature, some can be checked by the own consumer, but most is dedicated to the experts and responsible authorities of "granting" to certain products the quality of "functional".

1. Does the functional (F) food, really have a composition different to the non functional same food?.

2. Is this difference, clearly defined in the information that it offers us the label of F?.

3. Is the correctly identified/s substance/s whose presence grants to the food the condition of F?

4. Is it correctly defined the "functionality" that contributes happiness substance/s to considered F?.

5. Is it about a "specific" or "very general" functionality?.

6. According to this "functionality", is it does present/s hapiness subtance/s in F in enough quantity to get it through a daily intake during a certain period of time?.

7. Is it defined, does it suggest or does it indicate in some way wich that period of minimum time is to be able to observe the beneficial effets of F?.

8. The quantity/ies it of functional substance/s is it added F, is it defined keeping in mind their metabolism and biovailabitily, considering that these parameters determine their true effectiveness?

9. If the substance/s added in enough quantity the toxicity absence is sufficiently contrasted after a lingering consumption?.

10. Does the "healthy" objective to get for F, require the participation of other elements, substances, activities or "behaviours", or can it only be achieved through its consumption?.

We would like this "Decalogue" to constitute a base to elaborate new positions to value the "personality" and real effectiveness of the functional foods. We would want our readers to suggest us new questions that to add here to those shown. We wait your comments and suggestions.

PLANT FUNCTIONAL INGREDIENTS: ANALYSIS OF SITUATION (I)

2009-01-15T09:12:00.002+01:00

The sector of denominated "funcional foods" seeks, for some years, to transform into an "attractive substitute" of what supposed the denominated "nutraceutica", origin of the functional applications of a good number of botanical and natural products, presented in form of capsules, pills or envelopes in a principle. The use of these made up with certain beneficial effects for the health came closer this way toward a "pharmaceutical mentality", and this seemed, in a good number of the population`s sectors, not to be attractive.

The inclusion of these functional ingredients in diverse types of foods sems to constitute a more "attractive", "simple" "direct" form of introducing them in the alimentary chain.It is obvious that these characteristics generate, at the same time, a commercial attractiveness that has the appearance of a good number of new products as a result and of new consumers.

Incertain way, the irruption of the functional foods could be considered a new motor for the food and beverages industry. In the case of he polyphenolic compound from plant materials, it is managed, in general, a technician-scientific general terminology and some concepts, as the one of "antioxidants" that they are more complex of the apparent thing and their use should be very defined and correctly employee.

The main problem, and at same time challenge, for the functional foods is simple and very complicated at the same time: to really demonstrate their effectiveness.Many of the compounds, extracts, substances that now are included in the functional foods, they had already "demonstrated" as nutraceutical products a contrasted effectiveness, an appropriate quality with a correct and enough dosage was, and it is still, the support of this effectiveness. However, when those same assets want to be included i a functional food, iether solid or liquid, theidustry and the marketin "trip" with several obstacles:

Can the assets be added to the food?; what quantity should it be included in the food to be really effective?; what quantity should it be included in the food for not altering its organoleptic/sensorial properties?; does this quantity coincide wih the effective one?, is it very inferior?, but, should thecuantity coincide with the effective one?, is it very inferior?, bu should the quantity of ctive included also be adapted, in the food to the necessary or acceptable cost ofthe same one, or to the real effectiveness?, Does a correct equilibrium that preserves the concept of healthy food really exist?.

The work is arduous, so much in the search of appropiate ingredients, like in the necessary technology for its incorporation.

FOOD INGREDIENTS AND/OR FUNCTIONAL INGREDIENTS.

2009-01-14T11:52:00.003+01:00

It is evident that we should distinguish among food ingredients, with a function defined in the food to which they incorporate and, functional ingredients that to seek to claim a certain potentiality regarding the consumer`s "healthy" status.

If we refer to the first group, we meet at the moment with the consumer`s more and more growing interest for the use of made up of natural origin, employees in general as "preserving", either as antioxidants or as antimicrobials. The introduction of natural products in a market dominated by the inorganic and synthetic compounds, it requires an enormous effort and an applied solid research, loaded, not only of good theories, but of an impeccable pragmatism, through which this products offer really effective solutions, so much from the technical point of view as economic.

ROSEMARY EXTRACT: E-food additive or only natural extract?

2009-01-14T10:28:00.002+01:00

Recently, EFSA has declared in an expressed report, a positive opinion in connection with the "alimentary security" of the rosemary extracts used as aromaic-antioxidant agents, in a more and more growing one numbers of foods. This fact, supposes openly, the possibility of a quick iclusion of these extracts in the positive lists of ingredients and food preservatives, obviously with its corresponding E number.

Up to now, the rosemary extracts have come using you under the denoination "natural flavour", without expressing explicitly (labelling) that they were being used more for their antioxidant (of ancestral knowledge) properties than for their characteristic aroma.

It is still a certain road to travel (not too long), until the definitive qualification of the rosemary extract like food regulated preservative, being two the main aspects that are to profile and to define on one hand, what extract type it should be that finally approved one that active compounds should contain and, in general which should be their definitive specifications; for other, to settle down in a logical way where it will finish the concept of "natural flavour" and the one will begin of "regulated antioxidant", the deorization level, monoterpenes, ratio diterpenes /monoterpenes, etc...?

Given the progressive increment of the use of this natural antioxidant one in front of the habitual setback of the synthetic ones, in a next future some companies, probably, will begin to include in their labels the term "rosemary extract E-3XX", other on the other hand perhaps decide to maintain the denomination of "natural flavour". Before this, which will final consumer`s reaction be?, surprise, strangeness, stillness, security, doubts, ill will...?

We would like that, through this blog, research people, producers of plant extracts and food additives, makers of food products, food authorities and consumers, manifested their opinion about this dichotomy. We wait your comments. Thanks to all.

ROSEMARY EXTRACTS: antioxidant technology to the service of the food industry

2009-01-13T10:40:00.004+01:00

The rosemary extracts constitute, inside our range of products, the main group of compound going to the food industry. NUTRAFUR manufactured in 2007 more than a thirty of different rosemary extracts, to satisfy, this way, our clients` specific necessities: aspect, antioxidant activity, antimicrobial activity, flavour, aroma, colour, solubility, etc. The range NUTROX supposes a technological consolidation of this type of extracts, and it enlarges even more the possibilities of application of the same ones in this complex sector. Some other extracts of our product lines begin to open up step in the sector of the functional foods: camomile, lemon balm, linden and, mainly, olive tree, through the obtaining of rich extracts in hydroxytyrosol, the main compound responsible for the "healthy" properties of the olive tree in our mediterranean diet. Our most recent contributions are related also in the obtaining of totally soluble natural extracts of vegetable origin in water, going to the beverage industry, that we believe a sector in progressive development in next years.

FLAVONOIDS

2009-01-08T11:46:00.003+01:00

The flavonoids constitutes, probably, the family of secondary metabolites of plants with a bigger capacity to be employees as active substances in the farmaceutical and nutraceutical fields. Species like the citrus fruits turn out to be, probably, the most important source for the flavonoids obtaining.

The current team of investigation of Nutrafur-Furfural Español S.A., comes developing for 26 years a production concept and serious, solid research and contrasted in the field of the obtaining of natural rich extracts in flavonoids and polyphenols, reasonable fundamentally of such species as: rosemary, olive, citrus, echinacea, valerian, passiflora, artichoke, sage, thyme, lemon balm, etc...

Nutrafur, not alone it has developed a great capacity in the production of rich extracts in flavonoids, but rather it obtains starting from the "pure" same flavonoids, with chromatographic assays (HPLC) around to 90-95%. Apigenin, diosmin, hesperetin, naringenin, hesperedin, naringin, etc...they are a good example of it. The obtaining of rich extracts in flavonoids and, at the same time, soluble in water, it also constitutes an area in which Nutrafur has obtained brilliant results.

But, also, Nutrafur, not alone it has dedicated and it dedicates big efforts in their productive capacity of flavonoids, but in that of the scientific applied investigation. Fruit of it, is the recent publication of two revisions in scientific journals of high impact index, and that they can constitute a reference point for any investigator specialized in this polyphenols type.

The mentioned articles are:

Benavente-García, O; Castillo, J; Alcaraz, M; Vicente, V; Del Río, JA; Ortuño, A.

Beneficiary action of citrus flavonoids multiple on cancer-related biological pathways.

Current Cancer Drugs Target. 7, 325-334. 2007.

Benavente-García, O; Castillo, J.

Update on Uses and Properties of Citrus Flavonoids. New Findings in Anticancer, Cardiovascular and Anti-inflamatory Activity.

Journal of Agricultural and Food Chemistry. 56, 6185-6205. 2008.

INCREASE OF PRODUCTION CAPACITY OF BOTANICAL EXTRACTS

2009-01-07T12:18:00.003+01:00

Enclousure in Alcantarilla (Murcia), what will allow its to end up manufacturing some 200 tons of different botanical extracts, to increase their versatility in the production from the same ones to measure of the market and of the clients, and to allow a bigger volume for the services of "contract manufacturing."
With this new amplification of their facilities, in a plant designed with the last technical innovations of extraction, as well as with the "know-how" acquired during more than 10 years of experience in the production of botanical extracts, Nutrafur-Furfural Español S.A., it seeks to consolidate as the relating leader in the production and research especially, in the range of rosemary, olive and citrus extracts, effort on their technical, production and R & D departments, of international grateful prestige.

PRODUCTIVE CAPACITY OF THE COMPANY.Technological level.

2009-01-06T21:16:00.002+01:00

At the moment the productve capacity of NUTRAFUR is located around the a hundred tons of botanical diverse extracts, flavonoids and polyphenols, what supposes a processed of about 2000 tons of different plant matterials. The setting in march of our new production plant will suppose, the duplication of productive this capacity. We hope to reach this capacity in a progressive way in the 2-3 year-old term.

NUTRAFUR has the tecnological enough capacity to design its processes of production, from the chemical-physical process in itself, even at engineer level, in the design, construction and setting about to its production teams. The construction of the new production plant is the best example in this technological own capacity. It is this a good moment to remark that in a near isole to 70 people, NUTRAFUR has 15 titled, among doctors, engineers, chemists and biologists.

EXPORTS. Data and main markets.

2008-12-29T12:57:00.003+01:00

From the beginning of the activity of NUTRAFUR, and given the space characteristics of the manufactured products, the export has constituted the main source of exit of the same ones. Until the year 2007, the export to international diverse markets represented more than 80% of the sales of NUTRAFUR, being its main markets: Europe (Holland, Germany, England, Denmark, Italy, etc...), USA, Brazil and, in a very significant way, Japan that, also, it probably shows the biggest expansion speed. The years 2007 and 2008 have supposed the intent of amplification of the national market, mainly in the sector of the feeding, through the increment of the sales of active (mainly antioxidants) and/or functional ingredients. Our objective is to get that the Spanish market grows until representing 30% of our sales at least.

THE BOTANICAL EXTRACTS FROM NUTRAFUR-FURFURAL ESPAÑOL S.A.

2008-12-17T11:47:00.004+01:00

The industrial field of the research and production of botanical extracts supposes a hight exercise of responsability when giving the consumer an enormous range of products that can contribute to maintain, and even to improve, its conditions of life and health. The serious, solid, contrasted investigation and the responsible production, following appropiate standars of quality, they are the basic pillars of this activity

Spanish Nutrafur-Furfural Español S.A., it takes more than ten years developing this activity concept in the investigation and production of botanicals extract, there being you livestock the respect of the international community specialized in this field. Thanks to it, Nutrafur,the division of botanical extract of Furfural Español, with an insole of 70 employees, it has reached in he last annual period a production of more than 100TM of vegetable diverse extracts: rosemary, olive, citrus, echinacea, valerian, passiflora, artichoke, sage, thyme, devil's claw, etc, demonstrating a good conjunction between versatility and specialization, so much for the design personalized the client of their products, like for the diversity of the same ones inside the environment of the matters cousins mainly of the mediterranean area.

The sectors of application of the botanical extracts that Nutrafur manufactures are food, nutraceutical, cosmetic and pharmacy. With this new step, it incorporates a point more to the managerial high excellence and acquired technique during the whole activity of Nutrafur-Furfural Español S.A., whose merits have been recognized with the certifications ISO 9001, ISO 14001, HACCP, KOSHER, HALAL, as well as Extract of Romero Organic, only company national possessor of this certification and that they make of Nutrafur a technological national and international "giant" in the sector of production of botanical extracts.

NUTRAFUR-Furfural Español

2008-12-16T23:27:00.002+01:00

Spanish company Furfural Español is born in the year 1958 bsed on the use of the almond shell for the furfural obtaining, aldehyde coming from the hydrolysis of polysaccharides and dedicated fundamentally to the petrochemical industry for the purification of the lubricant oils. Later on, the activity of the company went toward the obtaining of derived molecules of the own furfural whose destination was the area of animal and veterinary feeding, and of a certain range of fine chemicals going to the obtaining of intermissions for the pharmaeutical industry. Finally, for now ten years, and in the face of an evident necessity of transformation of the objetives of the company, it is defined the cretion of the concept and the line NUTRAFUR, based on the obtaining of bioactive compounds starting from matters cousins vegetables and whose destinations are the food industries, nutraceutical, cosmetic and pharmaceutical. For it, it was necessary an evoutionof the company at all the levels beginning with the creation and boost of a new department of R & D for the development of the project and a commercial new department to introduce us in new markets. NUTRAFUR constitutes the line of more important activity of our company at the present time, generating more than 80% of the business of the company.

From their beginnings the project of the company, so much stops their address as for the shareholders founders it was very building up hopes. During these 50 years the company has not stopped to grow and to assume challenges. Independiently, it has always stayed a great restlessness for the search of other activity opportunities and business different to those of their origins, and this way, to initiative of the address and the continuous support of the shareholders, together with the great prestige that has gone winning the Society with the time, what facilitates its financial good disposition, has left attacking diverse projects than, in more or smaller measure they have gone replacing or compensating, the losses of business of their original activity. Fruit of this managerial restlessness arises the project NUTRAFUR, with the one that we all trust big growths and very diverse business opportunities they are reached.