Morinda officinalis oligosaccharides alleviate chronic unpredictable mild stress-induced depression through the BDNF/TrkB/CREB pathway and symptoms of sexual dysfunction in mice by Mengjie He, Mengying Hu, Tingqiao Wang, Zeping Zuo, Hongkai Li, Zhiwei Zhao, Yunwen Hao, Xueling Dai, Jianfang Wang, Yaxuan Sun

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Antibacterial and antibiofilm activity of peptide PvGBP2 against pathogenic bacteria that contaminate Auricularia auricular culture bags by Shen Yang, Zijin Yuan, Jude Juventus Aweya, Shanggui Deng, Wuyin Weng, Yueling Zhang, Guangming Liu

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The Enhancement of Phytochemical Compounds in Fresh Produces by Abiotic Stress Application at Postharvest Handling Stage by Daimon Syukri, Arisvan Chamel

“… Fresh produces is one of functional food based on its phytochemical contents. The great amounts of the phytochemical compounds in fresh produces become the main core of quality jugdement from fresh produses as  a functional food. …”
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The Enhancement of Phytochemical Compounds in Fresh Produces by Abiotic Stress Application at Postharvest Handling Stage by Daimon Syukri, Arisvan Chamel

“… Fresh produces is one of functional food based on its phytochemical contents. The great amounts of the phytochemical compounds in fresh produces become the main core of quality jugdement from fresh produses as  a functional food. …”
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Geographical Characterization of Tunisian Olive Tree Leaves (cv. Chemlali) Using HPLC-ESI-TOF and IT/MS Fingerprinting with Hierarchical Cluster Analysis by Amani Taamalli, David Arráez Román, Ana María Gómez Caravaca, Mokhtar Zarrouk, Antonio Segura Carretero

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Achieving healthy aging through gut microbiota-directed dietary intervention: Focusing on microbial biomarkers and host mechanisms by Yue Xiao, Yingxuan Feng, Jianxin Zhao, Wei Chen, Wenwei Lu

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Evaluation of Juice Production Characteristics and Analysis of Characteristic Flavor Components of Phyllanthus emblica Fruit Varieties by Zifen ZHENG, Xiaowei CHEN, Bo ZOU, Yuanshan YU, Gengsheng XIAO, Lukai MA

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HEALTH-PROMOTING PROPERTIES OF BROAD BEANS (VICIA FABA L.) by Alicja Baranowska

“…There is currently a growing interest in the use of legume proteins for the production of functional food products. Analysis of the research literature suggests that Vicia faba L. seeds can be a functional food ingredient and should be an important part of the diet.…”
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Ishophloroglucin A Isolated from <i>Ishige okamurae</i> Protects Glomerular Cells from Methylglyoxal-Induced Diacarbonyl Stress and Inhibits the Pathogenesis of Diabetic Nephropath... by Chi-Heung Cho, Min-Gyeong Kim, Bomi Ryu, Sang-Hoon Lee

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A Study on Glycyrrhiza glabra-Fortified Bread: Predicted Glycemic Index and Bioactive Component by M. Prabhahar, Gomathi K, Prakash S, Sendilvelan S, Saravana Kumar M, Jijina GO, Edwin Geo Varuvel, Haiter Lenin A

“…Lots of demand arose from the bread producers by the consumers to convert the traditional bread into functional food. In this study, normal bread was converted to functional herbal bread by infusing it with extracts of Glycyrrhiza glabra. …”
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Preparation, characterization, and antibacterial application of cross-linked nanoparticles composite films by Yuxin Zhao, Guanglong Yao, Kaimian Li, Jianqiu Ye, Jian Chen, Jie Zhang

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Investigation of Antioxidant and Hepatoprotective Activity of Standardized Curcuma xanthorrhiza Rhizome in Carbon Tetrachloride-Induced Hepatic Damaged Rats by Sutha Devaraj, Sabariah Ismail, Surash Ramanathan, Mun Fei Yam

“…These findings also support the use of CX as a functional food for hepatitis remedy in traditional medicinal system.…”
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Identification of egg protein-derived peptides as xanthine oxidase inhibitors: virtual hydrolysis, molecular docking, and in vitro activity evaluation by Zhipeng Yu, Yaxin Cao, Ruotong Kan, Huizhuo Ji, Wenzhu Zhao, Sijia Wu, Jingbo Liu, David Shiuan

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An overview of bioactive components and phytopharmaceutical potentials of Hygrophila auriculata–A herbaceous medicinal plant by Megha Malpotra, Meenakshi Garg, Neha Singh, Susmita Dey Sadhu, Rajni Chopra, Bhupesh Sharma

“…The current review intends to summarize the bioactive components, nutritional profile, phytopharmaceutical properties, mechanism of action, and functional food aspects of Hygrophila auriculata. It was traditionally used to prepare ancient Indian ayurvedic medicines for treating chronic disorders. …”
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Stachyose modulates gut microbiota and alleviates DSS-induced ulcerative colitis in mice by Chen Wang, Junying Bai, Botao Wang, Leilei Yu, Fengwei Tian, Jianxin Zhao, Hao Zhang, Huayi Suo, Wei Chen, Qixiao Zhai

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Ultrasound-Assisted Extractions for Improving the Recovery of Phenolics and Charantin from Bitter Melon and for Increasing the Antioxidant, Antidiabetic and Anti-Obesity Activities... by Jin Ju Lee, Kyung Young Yoon

“…Bitter melon is rich in bioactive compounds and has a significant potential for commercial use as a functional food material. Its bioactive compound-rich extract was prepared using probe- or bath-type ultrasound-assisted extraction (UAE) with 60% ( v/v ) ethanol or distilled water. …”
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Approaches to evaluate nutrition of minerals in food by Xuan Wang, Yifan He, Qian Gao, Dong Yang, Jianfen Liang

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Sustainable alternative of palm wine analogue from different tiger nut milk-sugar syrup blends for local production by Adindu O. Onyeodili, Gabriel I. Okafor, Chigozie F. Okoyeuzu, Onyekachukwu Chukwuebuka Nduka, Queency N. Okechukwu, Mouandhe Imamou Hassani, Szymon Juchniewicz, Katarzyna Leicht, Charles Odilichukwu R. Okpala, Małgorzata Korzeniowska, Raquel P.F. Guiné

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Prebiotic emergent sources for aquaculture: Microalgae and insects by Mónica Vanessa Oviedo-Olvera, Ana Angélica Feregrino-Pérez, María Isabel Nieto-Ramírez, Marta Montserrat Tovar-Ramírez, Humberto Aguirre-Becerra, Juan Fernando García-Trejo

“…Their chemical composition is described, and their potential use as prebiotics for developing functional food for aquaculture is discussed.…”
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Red dragon fruit (Hylocereus polyrhizus), a superfruit rich in betacyanins pigments with antioxidative potential for hepatoprotection: A review by Teck Wei Lim, Renee Lay Hong Lim, Liew Phing Pui, Chin Ping Tan, Chun Wai Ho

“…Yet, RDF is a vital alternative source of betacyanins that can be developed into functional food products to take part in functional food security for the prevention of non-communicable diseases caused by oxidative stress to address the goals of the United Nations 2030 Agenda for Sustainable Development.…”
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