Interaction mechanism of egg white- derived ACE inhibitory peptide TNGIIR with ACE and its effect on the expression of ACE and AT1 receptor by Zhipeng Yu, Hui Guo, David Shiuan, Chensi Xia, Wenzhu Zhao, Long Ding, Fuping Zheng, Jingbo Liu

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Determination of Curcuma longa L. (Turmeric) Leaf Extraction Conditions Using Response Surface Methodology to Optimize Extraction Yield and Antioxidant Content by Sera Kim, Seok-Chun Ko, Yoon-Sook Kim, Sang-Keun Ha, Ho-Young Park, Yongkon Park, Sang-Hoon Lee

“…(turmeric) has been used as a functional food material, but other parts of it such as leaves are wasted as a byproduct. …”
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Alkaloids Profiling of Fumaria capreolata by Analytical Platforms Based on the Hyphenation of Gas Chromatography and Liquid Chromatography with Quadrupole-Time-of-Flight Mass Spect... by María del Mar Contreras, Noureddine Bribi, Ana María Gómez-Caravaca, Julio Gálvez, Antonio Segura-Carretero

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Hubungan Konsumsi Makanan Fungsional Sumber Antioksidan dengan Fungsi Kognitif dan Kadar 4-Hydroxynonenal (4-HNE) Plasma Lansia by Widia Rahmawati, Nur Indrawati Lipoeto, Yuliarni Syafrit Syafrita

“…The relationship  in sources of antioxidant functional  foods with 4-HNE plasma showed not significand  statisticlly as well as cognitive function with 4-HNE plasma on elderly.…”
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Isolation and optimization of Bacillus thuringiensis BRB-3 isolated from germinated black upland rice seeds for GABA production by Rungnapha Wannasutta, Sophon Boonlue, Nuntavun Riddech, Wiyada Mongkolthanaruk

“…Gamma-aminobutyric acid (GABA) is a non-coded amino acid that recently gained increased attention within the functional food industry. This study aimed to isolate endophytic bacteria from sterilized surfaces of germinated black upland rice seeds for GABA production and optimization. …”
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Inhibitory Effect of Flavonoid Extract of Lotus Leaf on Alcohol-Induced Gastric Injury by Antioxidant Capacity in Mice by Yi Chen, Qin Li, Zhiping Kuang, Xin Zhao, Ruokun Yi, Xiaowei He, Guangjing Feng

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Carotenoids and carotenes in the fruits of <i>Cucurbita maxima</i>, <i>C. moschata</i> and <i>C. pepo</i> under the conditions of Northwestern Russia by T. M. Piskunova, T. V. Shelenga, P. V. Ozersky, A. E. Solovyeva

“…The identified Cucurbita accessions with high content of carotenes and carotenoids can be used as valuable source material for breeding cultivars with improved biochemical composition, which can broaden the range of functional food products when grown in the regions with unfavorable conditions for the production of this crop.…”
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Analysis of Flavor Differences in Yak Milk Powder at Different Milk Production Stages by Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry by Diandian Wang, Yaxi Zhou, Jian Zhao, Yu Guo, Wenjie Yan

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Unlocking the Potential of Buckwheat Hulls, Sprouts, and Extracts: Innovative Food Product Development, Bioactive Compounds, and Health Benefits – a Review by Zhibek Atambayeva, Almagul Nurgazezova, Kumarbek Amirkhanov, Zhanna Assirzhanova, Altyngul Khaimuldinova, Haykuhi Charchoghlyan, Meruyert Kaygusuz

“…By highlighting the novel uses and health benefits of buckwheat hulls, sprouts, and extracts, the review contributes to the growing field of sustainable food practices and the development of functional foods.…”
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Effect of Ultrasound-assisted pH Shift on Tartary Buckwheat Protein Structure and Functional Properties by YU Xin, CHENG Zhe, LIU Rui-shan, DONG Ji-lin, LI Yun-long, SHEN Rui-ling

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Immobilization Technologies in Probiotic Food Production by Gregoria Mitropoulou, Viktor Nedovic, Arun Goyal, Yiannis Kourkoutas

“…Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. In the present review, the use of probiotic microorganisms for the production of novel foods is discussed, while the benefits and criteria of using probiotic cultures are analyzed. …”
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Evaluation of Chemical, Functional, Spectral, and Thermal Characteristics of Sargassum wightii and Ulva rigida from Indian Coast by Yogesh Kumar, Ayon Tarafdar, Deepak Kumar, Kiran Verma, Manjeet Aggarwal, Prarabdh C. Badgujar

“…Usage of seaweeds as a functional food/food ingredient is very limited due to paucity of scientific information about variations in the nutritional composition of seaweeds under diverse climatic conditions. …”
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Lignans from Patrinia scabiosaefolia improve insulin resistance by activating PI-3K/AKT pathway and promoting GLUT4 expression by Zhenhua Liu, Mengke Wang, Lijun Meng, Yixiao Chen, Qiuyi Wang, Yan Zhang, Xuefeng Xi, Wenyi Kang

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Effect of bacteriocin-producing Pediococcus acidilactici strains on the immune system and intestinal flora of normal mice by Yiteng Qiao, Zhichang Qiu, Fengwei Tian, Leilei Yu, Jianxin Zhao, Hao Zhang, Qixiao Zhai, Wei Chen

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Evaluation of antioxidant and anti-hypercholesterolemic potential of Vitis vinifera leaves by Sushma Devi, Randhir Singh

“…Background: Vitis vinifera is universally appreciated herb (especially fruit) for their delicacy, nutrition and conventional as functional food. In the present study, we evaluated anti-hypercholesterolemic potential of Vitis vinifera red leaves extract in experimental wistar male rats. …”
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Spices and gastrointestinal health benefits: a state-of-the-art by Pauline Raoul, Campagna Chiara, Gianferrari Elisa, Nicodemo Mirella, Pizzari Ginevra, Marco Cintoni, Emanuele Rinninella, Esmeralda Capristo, Maria Cristina Mele

“…Human clinical trials, specifically randomized controlled trials, are necessary to describe and demonstrate their health benefits to define it as a functional food.…”
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PHYSIOLOGICAL EFFICACY OF MELANIN AS A FOOD INGREDIENT by N. Cherno, A. Kapustian, K. Naumenko, L. Gural, S. Osolina

“…The various physiological effects of melanin, combined with its biocompatibility and physiological properties as a component of traditional food sources, determine the prospects for the use of melanin as a physiologically functional food ingredient that can play a significant role in human nutrition.…”
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Functional Cereal Products in the Diet for Type 2 Diabetes Patients by Ada Krawęcka, Aldona Sobota, Emilia Sykut-Domańska

“…The diet can exert prophylactic and therapeutic effects; changes in the diet in advanced disease can improve the quality of life of diabetic patients and minimise the risk of complications, which are the direct cause of diabetes-related death. Functional food, which has a potentially health-enhancing effect in addition to its nutritional value, has been increasingly recognised and required. …”
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Functional Properties of Enzymatic Hydrolysate and Peptide Fractions from Perilla Seed Meal Protein by Bo Yeon Park, Kyung Young Yoon

“…PSM protein hydrolysates were fractionated based on molecular weight using an ultrafiltration system, and the physical properties required to utilize the hydrolysate and peptide fractions as functional food components were determined. The enzymatic hydrolysate and peptide fractions showed higher solubility, oil absorption capacity, and emulsifying and foaming properties than protein isolates. …”
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Seaweed nutraceuticals and their therapeutic role in disease prevention by Abirami R. Ganesan, Uma Tiwari, Gaurav Rajauria

“…Seaweed bioactives including polysaccharides, pigments, fatty acids, polyphenols and peptides have been proven to possess various beneficial biological properties that could potentially contribute to functional food and nutraceutical development. These bioactive are explored for functional properties such as antioxidant, antibacterial, anticancer, antidiabetic, antitumor, antiviral, anti-inflammatory and anticoagulant properties, both in an in-vitro and in-vivo model system. …”
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