Physicochemical Characterization, Storage Stability Behavior, and Intestinal Bioaccessibility of Clove Extract Encapsulated Using Varying Combinations of Gum Arabic and Maltodextri... by Farhad Ahmadi, Hafiz A. R. Suleria, Frank R. Dunshea

“…In conclusion, the encapsulation process was effective in protecting the bioactivity of the polyphenol-rich clove extract during storage and improved the phenolic bioaccessibility, potentially supporting the application of the encapsulated clove extract for use in functional food development.…”
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Peptides of Trypsin Hydrolyzate in Bovine Colostrum by Sergei L. Tikhonov, Natalia V. Tikhonova, Khatam Kh. Tursunov, Irina G. Danilova, Vladimir A. Lazarev

“…The peptides obtained from the trypsin hydrolyzate supernatant of bovine colostrum can be recommended for functional food industry as part of antimicrobial products.…”
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In vitro neuroprotective potentials of aqueous and methanol extracts from Heinsia crinita leaves by Ganiyu Oboh, Esther E. Nwanna, Sunday I. Oyeleye, Tosin A. Olasehinde, Opeyemi B. Ogunsuyi, Aline A. Boligon

“…Therefore, H. crinita leaves could be used as a functional food and dietary intervention for the management of some neurodegenerative diseases. …”
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Adsorption and Desorption Characteristics and Purification of Isoflavones from Crude Soybean Extract Using Macroporous Resins by Thi Ngoc Thu Tran, Xuan Vung Bui, Nguyen Thi Truc Loan, Nguyen Huu Thuan Anh, Truong Dang Le, Thi Minh Hanh Truong

“…The study results reveal a strong possibility for large-scale production of isoflavones for further application in functional food products or pharmaceutical products.…”
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Edibility of cultivated green seaweed Ulva intestinalis from Monkhali Beach, Cox’s Bazar coast of Bangladesh: bio-toxicity and heavy metal contents by Md. Mohibbullah, Md. Afzal Hossain, Mahfuzul Alam Mithu, Md. Maynul Islam, Mohammed Shariful Azam, Mohammed Nurul Absar Khan, Jae-Suk Choi

“…Therefore, UI could be utilized as functional foods or nutraceuticals for health-conscious consumers of Bangladesh without having potential risks.…”
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Changes in bioactive compounds' stability and colour of functional plum spread during different storage conditions by Bajić Aleksandra R., Mastilović Jasna S., Cvetković Biljana R., Kovač Renata M., Ubiparip-Samek Dragana N., Djordjević Marijana Z., Djordjević Miljana Z., Dragojlović Danka M.

“…As an alternative source of dietary fibres and phenolic bioactives, plum pomace represents a valuable ingredient in functional food development. Some phenolics, such as anthocyanins are more sensitive and susceptible to degradation processes in fruit preparation during storage. …”
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Jamun Seed: A Review on Bioactive Constituents, Nutritional Value and Health Benefits by Yamini Tak, Manpreet Kaur, Mool C. Jain, Mahesh Kumar Samota, Nirmal Kumar Meena, Gurpreet Kaur, Rajendra Kumar, Daisy Sharma, José M. Lorenzo, Ryszard Amarowicz

“…We aim to compile scientific research and recent advances on jamun seed nutritional profile, bioactive compounds composition, bioactive properties, and their potential as an ingredient in functional food formulation.…”
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Application of Food-Grade Proteolytic Enzyme for the Hydrolysis of Regenerated Silk Fibroin from Bombyx mori by Ji An Joung, Mi Na Park, Ji Young You, Bong Joon Song, Joon Ho Choi

“…SF hydrolysates as functional food might be enzymatically produced using the commercial food-grade proteolytic enzymes.…”
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Preparation of flavonoids from Amomum tsaoko and evaluation of their antioxidant and α-glucosidase inhibitory activities by Zelin Huang, Yan Zhao, Weixing Yang, Lu Lang, Jun Sheng, Yang Tian, Xiaoyu Gao

“…These findings provide a theoretical basis for the in-depth development and potential use of ATF in the functional food, cosmetic and pharmaceutical industries.…”
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Ultrasound-assisted enhancement of bioactive compounds in hawthorn vinegar: A functional approach to anticancer and antidiabetic effects by Selim Öğüt, Melikenur Türkol, Seydi Yıkmış, Esra Bozgeyik, Gholamreza Abdi, Emine Kocyigit, Rana Muhammad Aadil, Nilay Seyidoglu, Deniz Karakçı, Nazlı Tokatlı

“…These findings suggest that ultrasound technology preserves and enhances the bioactive components of hawthorn vinegar, improves its anticancer properties and increases its potential for use as a functional food product.…”
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Expectorant Effects of <i>Atractylodes japonica</i> Koidz. ex Kitam Root Extracts on Particulate Matter-Induced Pulmonary Injury in Mice by Junho Lee, Sana Mansoor, Jeongjun Lee, Hunsuk Chung, Young-Sam Kwon, Khawaja Muhammad Imran Bashir, Jae-Suk Choi, Sae-Kwang Ku

“…The results of this study highlight the fact that AJ could act as a promising alternative for respiratory protection, with potential applications as a functional food ingredient. This study substantiates AJ’s role in enhancing respiratory health, emphasizing its capacity as a candidate for further development into therapeutic agents against toxic environmental exposure.…”
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Internal connections between dietary intake and gut microbiota homeostasis in disease progression of ulcerative colitis: a review by Wen Zeng, Dong He, Yifan Xing, Junyu Liu, Nan Su, Chong Zhang, Yi Wang, Xinhui Xing

“…These findings suggest that varieties in dietary patterns result in the production of diverse microbial fermentation metabolites, which contribute to gut microbiome homeostasis through multiple manipulations including immune modulation, inflammation restriction as well as epithelial barrier maintenance, thus finally determine the fate of UC progression and give implications for functional food development for prevention and treatment of UC patients.…”
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Auricularia polytricha noodles prevent hyperlipemia and modulate gut microbiota in high-fat diet fed mice by Donglu Fang, Dan Wang, Gaoxing Ma, Yang Ji, Huihua Zheng, Hui Chen, Mingwen Zhao, Qiuhui Hu, Liyan Zhao

“…Auricularia polytricha possesses hypolipidemic effects and decreases lipid accumulation, leading to potential food additives for functional food processing. In this research, we explored the potential effects of A. polytricha noodles on hyperlipidemia and gut microbiota dysbiosis, and elucidated their possible regulatory mechanisms on lipid metabolism in high-fat diet (HFD) mice. …”
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Investigation of <i>Atraphaxis virgata</i>, an Unexplored Medicinal Plant Rich in Flavonoids, as a Functional Material by Soeun Shin, Seunghee Kim, Jeongho Lee, Hyerim Son, Jin-Hyub Paik, Nadezhda Gennadievna Gemejiyeva, Zhanat Zhumabekovna Karzhaubekova, Taek Lee, Hah Young Yoo

“…This study is the first to report the antioxidant activity of <i>A. virgata</i>, suggesting its potential as a functional food or medicinal material.…”
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Molecular Characteristics, Synthase, and Food Application of Cereal β-Glucan by Lijing Sun, Mengyun Hu, Jie Zhao, Liangjie Lv, Yelun Zhang, Qian Liu, Li Zhang, Cuihong Yu, Peinan Wang, Qianying Li, Hui Li, Yingjun Zhang

“…Cereal β-glucan is a type of valuable dietary fiber that mainly exists in the aleurone, subaleurone, and endosperm of some cereal grains. β-Glucan is acknowledged as a functional food ingredient owing to its multiple health benefits, including the prevention of diabetes, reduction in the incidence of cardiovascular disease, antitumor effects, antioxidant activities, and immunostimulation. …”
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Capsular polysaccarides of probiotics and their immunomodulatory roles by Jing Li, Saisai Feng, Leilei Yu, Jianxin Zhao, Fengwei Tian, Wei Chen, Qixiao Zhai

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Phenolic Composition, and Antioxidant and Antineurodegenerative Potential of Methanolic Extracts of Fruit Peel and Flesh of Pear Varieties from Serbia by Aleksandra Savić, Ana Alimpić Aradski, Jelena Živković, Katarina Šavikin, Snežana Jarić, Petar D. Marin, Sonja Duletić-Laušević

“…The performed analyses have revealed that fruits of traditional Serbian pear varieties are rich in bioactive components and could be used as functional food and for possible nutraceutical applications, to prevent diseases induced by oxidative stress.…”
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Phenolic Contents and Antioxidant Activity of Extracts of Selected Fresh and Dried Herbal Materials by Mariola Kozłowska, Iwona Ścibisz, Jarosław Przybył, Małgorzata Ziarno, Anna Żbikowska, Ewa Majewska

“…Based on the present study results, the possibility of using the extracts obtained from both fresh and air-dried herbs as potential components for functional food formulation can be considered in the future.…”
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Flowers: precious food and medicine resources by Xuqiang Liu, Senye Wang, Lili Cui, Huihui Zhou, Yuhang Liu, Lijun Meng, Sitan Chen, Xuefeng Xi, Yan Zhang, Wenyi Kang

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The extraction of effective components and an antioxidant activity study of Tulipa edulis by Doudou Zhang, Dong Xiao, Tingting Yin, Shuangzhi Zhao, Olena Zhur, Xun Xiao, Hailun He, Leilei Chen

“…This study provides reference value for the further development and application of T. edulis and the development of functional food.…”
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