Functional Profile of Enzymatic Hydrolysates in Food Proteins by Svetlana N. Lebedeva, Bulat A. Bolkhonov, Sesegma D. Zhamsaranova, Bayana A. Bazhenova, Svetlana Yu. Leskova

“…The resulting enzymatic hydrolysates could be used as hypoallergenic components and antioxidants in new functional foods.…”
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Changes in the Content of Dietary Fiber, Flavonoids, and Phenolic Acids in the Morphological Parts of <i>Fagopyrum tataricum</i> (L.) Gaertn Under Drought Stress by Krzysztof Dziedzic, Pathumi Ariyarathna, Artur Szwengiel, Marzanna Hęś, Karolina Ratajczak, Danuta Górecka, Hanna Sulewska, Jarosław Walkowiak

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High fructose rewires gut glucose sensing via glucagon-like peptide 2 to impair metabolic regulation in mice by Eya Sellami, Paulo Henrique Evangelista-Silva, Caio Jordão Teixeira, Khoudia Diop, Patricia Mitchell, Fernando Forato Anhê

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A Review of Side Effects of Artificial Preservatives on the Human Health by Zahraa A. Hussein Al-Tameemi

“…An organism consumes and breaks down these nutrients to create energy needed to support development and preserve regular bodily functions. Food products can deteriorate due to microbiological, enzymatic, or chemical reactions to their surroundings. …”
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Innovative Application of Fermented Red Bean Seeds in Constructing Foods with Increased Biological Activity by Małgorzata Gumienna, Małgorzata Lasik-Kurdyś, Krystyna Szymandera-Buszka, Barbara Górna-Szweda, Dorota Walkowiak-Tomczak, Anna Jędrusek-Golińska

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Degradation of black tea theaflavin through C-ring cleavage by gut microbiota by Shuwei Zhang, Christina Ohland, Christian Jobin, Shengmin Sang

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Phenolics from grapefruit peels inhibit HMG-CoA reductase and angiotensin-I converting enzyme and show antioxidative properties in endothelial EA.Hy 926 cells by Ayokunle O. Ademosun, Ganiyu Oboh, Sabina Passamonti, Federica Tramer, Lovro Ziberna, Aline Augusti Boligon, Margareth Linde Athayde

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Role of intestinal probiotics in the modulation of lipid metabolism: implications for therapeutic treatments by Xiaoran Song, Yanan Liu, Xin Zhang, Peifang Weng, Ruilin Zhang, Zufang Wu

“…This article provides a reference for the further utilization of probiotics in the field of functional foods (food industry). Meanwhile, it will benefit the clinical diagnosis and treatment of lipid metabolism diseases.…”
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Effects of highland barley β-glucan on gut microbiota composition and metabolism in vitro fermentation by Yinchen Ge, Jiaci Liu, Huacheng Tang, Yanqing Zang, Yang Cao

“…This study lays the foundation for the application of HBG in functional foods.…”
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Research Progress on the Preparation, Physiological Activity and Action Mechanism of Plant Derived Bioactive Peptides by Sinan LI, Xi WANG, Yu AN, Jun YU, Kaiyuan XU, Jia WANG, Zhihui ZHANG, Meng WANG, Aqin WANG, Ying WANG, Lu ZHANG

“…In recent years, with the increasing demand of consumers for functional foods and formula foods for special medical purposes, bioactive peptides (BAPs) with potential edible and medicinal value have received extensive attention. …”
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Application of natural β-glucans as biocompatible functional nanomaterials by Xiaojie Li, Peter Chi Keung Cheung

“…They have been widely regarded as a natural source for functional foods and pharmaceuticals. However, the physico-chemically stable and biocompatible properties of β-glucans are rarely explored as a coating material for nanomaterials to overcome the problems of aggregation and cytotoxicity. …”
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Assessment of socio-demographic factors, health status and the knowledge on probiotic dairy products by Lutfiye Yilmaz-Ersan, Tulay Ozcan, Arzu Akpinar-Bayizit

“…The probiotic dairy products have become the fastest growing in functional foods market in response to the increasing numbers of consumers interested in improving their health. …”
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Angiotensin-I-Converting Enzyme Inhibitory and Antioxidant Activities of Protein Hydrolysate from Muscle of Barbel (Barbus callensis) by Assaad Sila, Anissa Haddar, Oscar Martinez-Alvarez, Ali Bougatef

“…Furthermore, these bioactive substances can be exploited into functional foods or used as source of nutraceuticals.…”
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Investigating the Role of Food-Derived Peptides in Hyperuricemia: From Mechanisms of Action to Structural Effects by Yu Han, Wanlu Liu, Kexin Li, Mingzhen Zhang, Xinqi Liu, Lu Li, Zhao Guo, He Li

“…These findings provide theoretical support for developing novel functional foods for the management of hyperuricemia.…”
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Xanthine oxidase inhibitory kinetics and mechanism of ellagic acid: In vitro, in silico and in vivo studies by Jianmin Chen, Zemin He, Sijin Yu, Xiaozhen Cai, Danhong Zhu, Yanhua Lin

“…This study elucidates the inhibition kinetics and mechanism of EA on XO, and lays a theoretical foundation for the further development of drugs and functional foods containing EA for the treatment of hyperuricemia.…”
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Recent progress in preventive effect of collagen peptides on photoaging skin and action mechanism by Chongyang Li, Yu Fu, Hongjie Dai, Qiang Wang, Ruichang Gao, Yuhao Zhang

“…Ultraviolet (UV)-induced photoaging skin has become an urgent issue. The functional foods and cosmetics aiming to improve skin photoaging are developing rapidly, and the demand is gradually increasing year by year. …”
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Fermentation dynamics of millet beverages: Microbial interactions, nutritional enhancements, and health implications by Tanu Tomar, Angel Sachdeva, Joydeep Dutta, Abdel Rahman Mohammad Al Tawaha, Arun Karnwal, Tabarak Malik, Manickam Selvaraj

“…Fermented millet beverages are gaining attention as a sustainable and nutritious alternative to traditional functional foods, combining the nutritional benefits of millets with the transformative effects of fermentation. …”
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Sacha Inchi (<i>Plukenetia volubilis</i>): Potential Bioactivity, Extraction Methods, and Microencapsulation Techniques by Sarah Gustia Redjeki, Alfa Fildzah Hulwana, Rizqa Nurul Aulia, Ira Maya, Anis Yohana Chaerunisaa, Sriwidodo Sriwidodo

“…Optimizing both extraction processes and encapsulation strategies would enhance the oil’s stability and bioavailability, enabling it to be more effectively utilized in functional foods and therapeutic applications across the nutraceutical and pharmaceutical fields.…”
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Impact of hot alkali modification conditions on secondary structure of peanut protein and embedding rate of curcumin by Wei Li, Shugang Li, Yong Hu, Mengzhou Zhou, Chao Wang, Dongsheng Li, Deyuan Li

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Enzymatic hydrolysis of silkworm pupa and its allergenicity evaluation by animal model with different immunization routes by Yan Dai, Meijia Huang, Yujuan Xu, Lixia Mu, Jingyan Gao, Hongbing Chen, Zhihua Wu, Anshu Yang, Yong Wu, Xin Li

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