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The Impact Of Supplements On Sleep Quality
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By Amanda BulmanAmanda Bulman SciProfiles Scilit Preprints.org Google Scholar 1, 2 , Nathan M. D’CunhaNathan M. D’Cunha SciProfiles Scilit Preprints.org Google Scholar 1, 2 , Wolfgang MarxWolfgang Marx SciProfi. McKune SciProfiles Scilit Preprints.org Google Scholar 1, 4, 5 , Rati JaniRati Jani SciProfiles Scilit Preprints.org Google Scholar 1, 2 and Nenad NaumovskiNenad Naumovski SciProfiles Scilit Preprints.org 2 Google Scholar12, Google Scholar 6, Google Scholar 2 *org 1 , 2
Food & Mood Centre, IMPACT – Institute for Mental and Physical Health and Clinical Translation, School of Medicine, Deakin University, Barwon Health, Geelong, VIC 3220, Australia
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Department of Biokinetics, Exercise and Recreation Sciences, School of Health Sciences, University of KwaZulu-Natal, Durban, KwaZulu-Natal 4000, South Africa
Submission Received: April 28, 2021 / Revised: May 29, 2021 / Accepted: June 2, 2021 / Published: June 3, 2021
Functional beverages can be an important component of the human diet, which can provide not only essential hydration, but also important bioactive compounds that can contribute to the treatment and prevention of chronic diseases. One area of the functional beverage market that has seen growth in recent years is beverages that promote relaxation and sleep. Sleep is a necessary biological process, where optimal sleep is defined as sleep of adequate duration, quality and time. It is regulated by several neurotransmitters, which in turn are regulated by dietary intake of essential bioactive compounds. This narrative review aims to evaluate the latest evidence for the sleep-promoting properties of a selection of bioactive compounds (such as L-theanine and L-tryptophan) to create a functional beverage to improve sleep quality; and the effectiveness of traditional sleep-inducing drinks (such as milk and chamomile). Overall, the bioactive compounds identified in this review play an important role in the synthesis and regulation of important neurotransmitters involved in the sleep-wake cycle. There is also significant potential for their inclusion in a number of functional beverages as key ingredients either alone or in combination. Future studies should consider dose; interaction with the matrix of drinks, drugs and other nutrients; bioavailability during storage and after administration; Just as the sensory profile of beverages has evolved, among other things, in determining their effectiveness in functional beverages to improve sleep quality.
Beverages play an important role in human health and nutrition, not only in terms of hydration, but also as mediators of social and cultural connection. They can also serve as a source of essential nutrients, especially for those who may not consume a balanced diet [1]. Beverages are also becoming increasingly popular for the development of functional food products. In recent decades, there has been an awareness and increasing emphasis on the importance of nutrition for general health [2]. In addition, busy lifestyles, aging populations and healthcare costs in most developed countries will increase the demand for functional food products, especially beverages [3, 4]. These products may contain bioactive compounds of natural origin that can be used to treat and prevent various chronic diseases in addition to optimizing general health [4, 5, 6].
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There is considerable evidence for the health benefits of specific dietary patterns rich in antioxidants and polyphenols, particularly the Mediterranean diet [7, 8]. In addition, traditional medicine has now been adopted into modern medicine as consumers seek more “natural remedies” for the treatment and prevention of diseases [9]. For example, in Indian Ayurvedic medicine, Ashwagandha root is used to treat a variety of brain disorders, including anxiety, depression, Alzheimer’s disease, Parkinson’s disease, schizophrenia, and bipolar disorder [10]; Malacangan oil or Jyothishmati oil obtained from Celastrus paniculatus provides neuromodulatory, antioxidant, anti-inflammatory and sedative properties among other things [11]; Nardostachys jatamansi provides many beneficial properties, acting as anticonvulsant, neuroprotective, hepatoprotective, neuroprotective and hypotensive [12]; and Terminalia arjuna is used in angina pectoris, hypertension, heart failure and dyslipidemia [13].
These dietary patterns and the integration of traditional medicine have led to the research and development of bioactive compounds derived from plants, fungi and animals, which is an innovative and rapidly developing field in the food industry [14, 15]. Advances in extraction technologies and refinements in isolation and purification techniques have produced products with specific formulations, relatively high purity of selective ingredients, close to pharmaceutical standards, providing a combination of nutritional and pharmaceutical products identified together as nutrients [15, 16, 17]. Although the use of several nutritional supplements in the form of tablets, powders, and extracts to improve health is widely accepted, the advantage of a functional beverage is the ability to deliver one or more nutritional compounds in a single product [18]. Other advantages include their convenience, storage capabilities, size and flavor variability, acceptability, and relatively low cost [19]. Some successful commercial examples of functional beverage concepts include sports drinks, instant teas, energy drinks, and vitamin-enriched water [20]. These drinks are often designed to improve hydration, concentration and endurance; and providing essential vitamins, minerals, and polyphenols [4, 18]. One area of the commercial health and wellness market that has claimed growth is functional beverages to improve sleep quality [21].
Sleep is essential for a wide range of physiological processes, including growth, cognition, immune function, metabolism, and cardiovascular health [ 22 , 23 ]. Optimal sleep involves adequate duration, quality, and timing, which is regulated by several neurotransmitters, including glutamate, acetylcholine, dopamine, serotonin, norepinephrine, histamine, orexin, gamma-aminobutyric acid (GABA), adenosine, melatonin, and melanin-concentrating hormone. 24]. Some of these compounds are also important for mood, cognition, appetite, behavior and stress [25]. There is a bidirectional relationship between sleep disturbances and physiological states that are affected in several different ways (Figure 1), and changes in neurotransmitter levels can lead to sleep disturbances, fatigue, performance impairment, and memory impairment [26, 27, 28]. In addition, chronic sleep disturbance is associated with the risk of cognitive decline and memory impairment [27, 29], metabolic syndrome (MetS) [30], anxiety and depression [31], type 2 diabetes mellitus (T2DM) [32], and cardiovascular disease. (CVD) [33], inflammation and infection [34].
In support of the reciprocal relationship between nutrition and sleep, macronutrients have also been found to influence sleep quality. Review of St. Onge et al. (2016) reported that a high-carbohydrate diet can negatively affect sleep quality by decreasing slow-wave sleep and increasing rapid eye movement (REM) sleep [ 35 ]. Although a protein-rich diet can positively affect sleep quality by reducing sleep onset latency and the number of nocturnal awakening episodes [35]. Analysis of data from the US National Health and Nutrition Examination Survey (NHANES) also found that micronutrient deficiencies are inversely associated with sleep duration [36]. Vegetables and nuts, such as the Mediterranean diet, have been found to be associated with better sleep quality, including better sleep efficiency and reduced sleep disturbances [37, 38] such as L-tryptophan, melatonin, magnesium and vitamin B6, among others, which The subject of many interventions to improve sleep quality [37, 38, 39], these compounds are now included in commercially available functional relaxation. sleep drinks.
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Therefore, the purpose of this narrative review is to evaluate the sleep-promoting properties of the above-mentioned compounds and several candidate compounds, and we will also evaluate the latest available evidence on beverages traditionally used to promote sleep and active compounds that may be responsible for the sleep-promoting properties.
A summary of the active compounds included in this review is presented in Table 1. The diversity of compounds consists of amino acids, hormones, vitamins, and mineral compounds that affect