Flavonoids in Juglans regia L. Leaves and Evaluation of In Vitro Antioxidant Activity via Intracellular and Chemical Methods by Ming-Hui Zhao, Zi-Tao Jiang, Tao Liu, Rong Li

“…These results proved to be more related to the flavonoids that could be considered in the design of new formulations of dietary supplements or functional foods.…”
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A recent large-scale intraspecific IR expansion and evolutionary dynamics of the plastome of Peucedanum japonicum by Ho Jun Joh, Young Sang Park, Jong-Soo Kang, Jin Tae Kim, Jickerson P. Lado, Sang Il Han, Young-Won Chin, Hyun-Seung Park, Jee Young Park, Tae-Jin Yang

“…Abstract Peucedanum japonicum (PJ), a member of the Apiaceae family, is widely distributed and cultivated in East Asian countries for edible and functional foods. In this study, we compared the plastid genomes (plastomes) and 45S nuclear ribosomal DNA (45S nrDNA) simultaneously from 10 PJ collections. …”
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Construction and Encapsulation of Colloidal Vesicles Based on Bovine Serum Albumin-Dextran Interfacial Assembly by Qianqian GUO, Dan LI, Yongli YANG, Li LI, Gaoyang YI, Xiaolin YAO

“…As colloidal structural components, the colloidal vesicles formed by the modified proteins and polysaccharides were a unique type of artificial cells with good membrane permeability, so they were widely used in cell engineering, biosensing, drug delivery and functional foods. Based on this, this study aimed to construct colloidal vesicles with aminoized bovine serum albumin (BSA-NH2) and carboxylated dextran (DEX-COOH) as the building blocks, and use Pickering emulsion template method to optimize complex concentration, oil/water volume ratio and crosslinker concentration. …”
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Nutraceutical support for respiratory diseases by Yu-Ya Hwang, Yuan-Soon Ho

“…Due to these reasons, NPFAs could be considered as important functional foods for patients with respiratory diseases. …”
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Ex Vivo Antioxidant Activity of Selected Medicinal Plants against Fenton Reaction-Mediated Oxidation of Biological Lipid Substrates by Namratha Pai Kotebagilu, Vanitha Reddy Palvai, Asna Urooj

“…Lipid peroxide products act as biomarkers in evaluating the antioxidant potential of various plants and functional foods. The study focused on evaluation of the antioxidant potential of two extracts (methanol and 80% methanol) of four medicinal plants, Andrographis paniculata, Costus speciosus, Canthium parviflorum, and Abrus precatorius, against Fenton reaction-mediated oxidation of three biological lipid substrates; cholesterol, low-density lipoprotein, and brain homogenate. …”
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Antioxidant Action and In Vivo Anti-Inflammatory and Antinociceptive Activities of Myrciaria floribunda Fruit Peels: Possible Involvement of Opioidergic System by Izabelly Bianca da Silva Santos, Bruno Santos dos Santos, João Ricardhis Saturnino de Oliveira, Wêndeo Kennedy Costa, Adrielle Zagmignan, Luís Cláudio Nascimento da Silva, Magda Rhayanny Assunção Ferreira, Vilmar Luiz Lermen, Maria Silvanete Benedito de Sousa Lermen, Alexandre Gomes da Silva, Rafael Matos Ximenes, Luiz Alberto Lira Soares, Patrícia Maria Guedes Paiva, Vera Lúcia de Menezes Lima, Maria Tereza dos Santos Correia, Márcia Vanusa da Silva

“…Taken together, these data support the use of M. floribunda fruit peels for development of functional foods and nutraceutics.…”
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Enhancing water solubility of phytosterols through Co-amorphization with food-grade coformers by Yuxin Li, Yingting Luo, Xuening Song, Yuzhuo Wang, Simiao Liu, Fazheng Ren, Lingyan Kong, Hao Zhang

“…These findings suggest that the PS-Nic CM system has potential applications in functional foods, offering a feasible strategy to enhance the bioavailability of PS.…”
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Simultaneous Determination of Three Active Forms of Vitamin B12 In Situ Produced During Fermentation by LC-MS/MS by Zhihao Fan, Yajie Li, Xia Fan, Pei Wang, Runqiang Yang, Chong Xie

“…The in situ fortification of vitamin B12 (VB12) in foods through fermentation is an effective strategy to address the deficiency of this micronutrient, and precise monitoring of VB12 production is crucial for developing VB12-fortified functional foods. Liquid chromatography–tandem mass spectrometry (LC-MS/MS) is advantageous for analyzing trace substances in food due to its high sensitivity. …”
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The Origin, Applications, and Breeding Goals of Jujube in China by Menghan Wu, Yaoxi Liu, Tingjian Jiang, Yiteng Liu, Zhuo Chen, Xiaofei Wang, Huafeng Yue, Fangdong Li, Gaopu Zhu, Mengmeng Zhang

“…Social progress and economic shifts leading to the improvement of living standards influence the value of jujube to consumers, who have gradually shifted toward functional foods, while at the same time, consumer desires and environmental pressures change the breeding goals for new jujube varieties. …”
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Food-derived bio-functional peptides for the management of hyperuricemia and associated mechanism by Yanxin Wang, Mingxia Ma, Yumeng Huang, Siqing Fan, Jie Peng, Shiming Li, Xiurong Su, Yanbo Wang, Chenyang Lu

“…In recent years, owing to their high activity and few adverse effects, food-derived active peptides used as functional foods against hyperuricemia have attracted increasing attention. …”
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Coffee Pulp from Azores: A Novel Phytochemical-Rich Food with Potential Anti-Diabetic Properties by Anabela S. G. Costa, Juliana A. Barreto Peixoto, Susana Machado, Liliana Espírito Santo, Thiago F. Soares, Nelson Andrade, Rui Azevedo, Agostinho Almeida, Helena S. Costa, Maria Beatriz Prior Pinto Oliveira, Fátima Martel, Jesus Simal-Gandara, Rita C. Alves

“…These results show that Azorean coffee pulp has potential as a sustainable and bioactive ingredient for incorporation into functional foods or dietary supplements.…”
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Nutritional and medicinal characteristics of Chinese giant salamander (Andrias davidianus) for applications in healthcare industry by artificial cultivation: A review by Dong He, Wenming Zhu, Wen Zeng, Jun Lin, Yang Ji, Yi Wang, Chong Zhang, Yuan Lu, Daoquan Zhao, Nan Su, Xin-Hui Xing

“…Keywords: Andrias davidianus, Artificial breeding, Chinese giant salamander, Functional foods, Medicinal activity, Natural resource protection, Nutrition…”
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Effect of Inoculated Fermentation with Lactic Acid Bacteria on the Quality of Fermented Beef-Soybean Paste by ZOU Jinhao, SHEN Hongyun, LONG Zhengyu, YANG Huaigu, TANG Daobang

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Nutritional and Phytochemical Composition and Associated Health Benefits of Oat (Avena sativa) Grains and Oat-Based Fermented Food Products by Getaneh Firew Alemayehu, Sirawdink Fikreyesus Forsido, Yetenayet B. Tola, Endale Amare

“…Recognizing the nutritional benefits of oats, oat-based fermented food products are gaining popularity as functional foods with high probiotic potential.…”
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Phytochemical Analysis and Cholinesterase Inhibitory and Antioxidant Activities of Enhydra fluctuans Relevant in the Management of Alzheimer’s Disease by Simin Shabnam Lopa, Md. Yusuf Al-Amin, Md. Kamrul Hasan, Md. Salim Ahammed, KM Monirul Islam, A. H. M. Khurshid Alam, Toshihisa Tanaka, Md. Golam Sadik

“…These findings suggest that E. fluctuans is a natural source of cholinesterase inhibitors and antioxidants, which could be utilized as functional foods for Alzheimer’s disease management.…”
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Multifunctional probiotic and safety attributes Heyndrickxia coagulans isolated from stingless bee honey by Benyapa Prakit, Rungravee Chaiyod, Kittiya Khongkool, Wankuson Chanasit, Monthon Lertworapreecha

“…Conclusion The novel H. coagulans isolates, TBRC-18260 and TBRC-18261, with their robust probiotic properties, antioxidant activities, and safety profiles, emerged as promising candidates for the development of functional foods and dietary supplements. This study enhances the biodiversity of available probiotics and supports the continuous search for novel strains with unique health-promoting characteristics.…”
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Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and α-glucosidase inhibitory activity: A response surface methodology approach by W.Y. Koh, U. Uthumporn, A. Rosma, A.R. Irfan, Y.H. Park

“…Keywords: Probiotics, Response surface methodology, Box-Behnken, Hyperglycaemia, Functional food…”
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Variation in Nutritional Quality of By-Products from Nine Organic Apple Cultivars by Elisabeta Elena Popa, Laurentiu Mihai Palade, Violeta Alexandra Ion, Andreea Barbu, Oana Crina Bujor, Vlad Ioan Popa, Paul Alexandru Popescu, Amalia Carmen Mitelut, Mihaela Cristina Draghici, Mihaela Geicu-Cristea, Mona Elena Popa

“…Recently, consumers have been increasingly interested in highly nutritional and health-promoting products in the form of functional foods that are produced using environmentally friendly processes as part of the circular economy. …”
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Ashwagandha: Optimizing the Extraction and Electrospun Nanofiber Production by Maciej Jaskólski, Magdalena Paczkowska-Walendowska, Andrzej Miklaszewski, Judyta Cielecka-Piontek

“…The developed nanofibers offer promising applications in pharmaceuticals, cosmetics, and functional foods, paving the way for a scalable and efficient utilization of Ashwagandha bioactives.…”
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Unravelling the Digestibility and Structure–Function Relationship of Lentil Protein Through Germination and Molecular Weight Fractionation by Armin Mirzapour-Kouhdasht, Samaneh Shaghaghian, Marjan Majdinasab, Jen-Yi Huang, Marco Garcia-Vaquero

“…This study provides insights into the enhanced nutritional and functional attributes of lentil proteins following germination, emphasizing their potential application in functional foods.…”
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