Journal Articles

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    Smoking, coffee intake, and Parkinson's disease: Potential protective mechanisms and components.
    (Elsevier B.V., 2024-12-20) Hong SW; Page R; Truman P
    Parkinson's disease (PD) is a common progressive neurodegenerative disease characterized by the loss of dopaminergic neurons in the substantia nigra pars compacta (SNpc). Environmental and lifestyle factors, such as smoking and coffee drinking, have been associated with a decreased risk for PD. However, the biological mechanisms underlying protective effects on PD are still not fully understood. It has been suggested that non-nicotine components in cigarette smoke and non-caffeine components in coffee may contribute to this protective effect. The aim of this review was to explore candidate molecules and mechanisms behind the effects of smoking and coffee drinking on PD by integrating findings from previous studies. By cross-referencing an index of tobacco constituents and a list of coffee constituents with existing literature on natural compounds and their structural analogs that show inhibitory activities against monoamine oxidase B, catechol O-methyltransferase, and α-synuclein fibrillation, we have identified tobacco and coffee components that inhibit these targets. Furthermore, tobacco and coffee components potentially play roles in suppressing neuroinflammation, activating the Nrf2 pathway as natural activators, and altering the gut microbiome. This review suggests that the phenolic compounds from tobacco and coffee investigated may contribute to the low incidence of PD in smokers and coffee drinkers, showing moderate to strong potential as therapeutic interventions. The current review suggests that multifunctional molecules found in coffee and cigarette smoke may have potential neuroprotective effects, but none of the data indicates that multifunctionality is required for these effects. This review will deepen our understanding of how smoking and coffee drinking are linked to a reduced risk of PD and will also be important in elucidating the mechanisms underlying the protective effects of smoking and coffee drinking on PD.
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    Phenolic compounds from macadamia husk: An updated focused review of extraction methodologies and antioxidant activities
    (Elsevier Ltd on behalf of the Institution of Chemical Engineers, 2024-12) Ahmed MF; Popovich DG; Whitby CP; Rashidinejad A
    This review explores the potential of agri-food waste materials, with a particular focus on macadamia nut by-products. Industrial processing of macadamia nuts yields a significant volume of by-products, including green husk and woody shell. Recent research has highlighted these by-products as readily available, cost-effective rich sources of phenolic compounds, renowned for their potent antioxidant and antibacterial properties. This paper emphasizes the importance of selecting an optimal extraction method to fully harness the bioactive potential of these phenolic compounds. In this work, we provide a comprehensive overview of conventional and advanced extraction techniques that are used to extract phenolic compounds from macadamia by-products, with a particular focus on the methods applied to macadamia green husk. Among the various techniques, it appears that ultrasound-assisted extraction, especially when combined with aqueous organic solvents, is more efficient than other methods for this purpose. This review also addresses the challenges in phenolic compound recovery, primarily due to the lack of a standardized extraction process. This often results in the extensive use of extraction solvents to achieve an extract that is rich in phenolic compounds. Overall, this research offers a valuable understanding of the most effective methods for the extraction and recovery of phenolic compounds from macadamia by-products and discusses the potential for scaling up these extraction processes. Hence, it can serve as a useful resource for researchers and industry professionals interested in sustainable and efficient utilization of by-products of the nut industry.