Untargeted Metabolomics Reveals Key Differences Between Yak, Buffalo, and Cow Colostrum Based on UHPLC-ESI-MS/MS by Yuzhuo Wang, Changhui Li, Jiaxiang Huang, Qingkun Zeng, Ling Li, Pan Yang, Pengjie Wang, Min Chu, Jie Luo, Fazheng Ren, Hao Zhang

“…These findings provide valuable insights, enabling the selection of unique bioactive metabolites to develop targeted functional foods from colostrum, catering to diverse nutritional needs.…”
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Global hotspots and trends of nutritional supplements for sick populations from 2000 to 2024 by Chaofan Shi, Haitao Liu, Haitao Liu, Haitao Liu, Te Fu, Yuanquan Li, Haichang Zhao, Feiyue Liu

“…Research focuses on dietary supplementation, oxidative stress, in vitro injections, development, antioxidant activity, double-blind trials, lipid supplements, functional foods, the health of diseased populations, and the risks of NS.ConclusionDifferent supplements each possess unique benefits and should be chosen according to the type of disease to ensure they contain the corresponding nutrients. …”
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Green and Innovative Extraction: Phenolic Profiles and Biological Activities of Underutilized Plant Extracts Using Pulsed Electric Fields and Maceration by Noelia Pallarés, Houda Berrada, Emilia Ferrer, Wahiba Rached, José Pinela, Filipa Mandim, Tania C. S. P. Pires, Tiane C. Finimundy, Francisco J. Barba, Lillian Barros

“…These species present an untapped source of bioactive compounds with significant applications in the food and pharmaceutical industries, including the development of functional foods and additives. Recent advances in food processing have introduced innovative methods, such as pulsed electric fields (PEFs), to enhance the extraction of valuable compounds without compromising their integrity or quality. …”
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Plant-Derived Compounds in Hemp Seeds (<i>Cannabis sativa</i> L.): Extraction, Identification and Bioactivity—A Review by Virginia Tanase Apetroaei, Daniela Ionela Istrati, Camelia Vizireanu

“…Therefore, the present article reviews the scientific literature on traditional and modern extraction methods for obtaining active substances that meet food safety standards, enabling the transformation of conventional foods into functional foods that provide additional health benefits and promote a balanced and sustainable diet. …”
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Journal of Food Quality Evaluation of Effect of Extraction Solvent on Selected Properties of Olive Leaf Extract by Won-Young Cho, Da-Hee Kim, Ha-Jung Lee, Su-Jung Yeon, Chi-Ho Lee

“…The quest for natural preservatives and functional foods with health benefits has seen an increasing demand for natural products having therapeutic value. …”
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A comprehensive review of AI-based collagen valorization: Recent trends, innovations in extraction, and applications by Arthi Srinivasan, Arun Gupta, Vigneswaran Narayanamurthy

“…Collagen valorization is further aligned with circular economy principles, focusing on converting waste into high-value products such as collagen peptides, biomaterials, and functional foods. By integrating advanced AI technologies with diverse collagen sources, this review provides a comprehensive framework for sustainable collagen processing that addresses environmental challenges and enhances resource utilization. …”
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Effects of hydrodynamic cavitation combined with snail enzyme treatment on the structure and functional properties of water-soluble dietary fiber in rice husks by Zhigang Quan, Mingming Chen, Dongjie Zhang

“…In summary, the synergistic modification of hydrodynamic cavitation and snail enzyme greatly optimized the structural and functional properties of rice husk SDFs, providing a theoretical basis for its application in the field of hypoglycemic drugs and functional foods.…”
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Potential Health Implications of the Consumption of Thermally-Oxidized Cooking Oils – a Review by Falade Ayodeji Osmund, Oboh Ganiyu, Okoh Anthony Ifeanyi

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The collection of oat genetic resources held by VIR as a source of information on the history of cultivation and taxonomy of the genus, and breeding trends (a review) by I. G. Loskutov, E. V. Blinova, A. A. Gnutikov

“…The passport database contains detailed information about all accessions of the collection, which makes it possible to improve the work with the oat collection, including safe preservation of accessions and their effective evaluation and use as source material for breeding in the leading breeding centers of Russia.Thus, the global oat collection at VIR has factual and potential value for the sustainable development of environmentally friendly agriculture, efficient processing of agricultural products, and production of safe and high-quality food products, including functional foods.…”
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N-3 Polyunsaturated Fatty Acids Stimulate Bile Acid Detoxification in Human Cell Models by Anna Cieślak, Jocelyn Trottier, Mélanie Verreault, Piotr Milkiewicz, Marie-Claude Vohl, Olivier Barbier

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Optimization of Extraction of Compound Flavonoids from Chinese Herbal Medicines Based on Quantification Theory and Evaluation of Their Antioxidant Activity by Xu Yang, Dongli Cao, Haiyu Ji, Yingying Feng, Juan Yu, Anjun Liu

“…CFs could be exploited as natural antioxidants in pharmaceuticals and functional foods.…”
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Process optimization, texture and microstructure of novel kelp tofu by Xianjiang Ye, Li Chen, Zhichen Su, Xiaojuan Lin, Jicheng Chen

“…These results indicated the potential use of KAP tofu as a valuable resource for development of functional foods.…”
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Nutritional Indices, Phytochemistry, and the In Vitro Antioxidant Activity of Carrot Fortified Tomato Concentrate by Olabisi Theresa Ademosun, Abiodun Humphrey Adebayo, Kolawole Oluseyi Ajanaku

“…Researchers are constantly looking at the development of functional foods from local materials that offer both nutritional and therapeutic potentials. …”
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Fermented soy whey induced changes on intestinal microbiota and metabolic influence in mice by Wei Han, Xuhui Zhuang, Qian Liu, Bo Sun, Haijiang Miao, Xiaolin Zhang

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Suitability Analysis of Three Quick-Freezing Techniques for Application in Bamboo Shoot Freezing by FAN Zhenmei, SHEN Hui, HU Tenggen, CHENG Lina, YU Lijuan, XU Yujuan, WU Jijun, YU Yuanshan

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Impact of Light and Temperature on Growth, Intracellular and Extracellular Pigment, and Lovastatin Yield by Monascus ruber in Synthetic Medium by K. Suganya, A. Usha Raja Nanthini, Jayaraman Narenkumar, Subramani Abilaji, Aruliah Rajasekar, Subpiramaniyam Sivakumar, S. Prasath, Hesham S. Almoallim, Tahani Awad Alahmadi

“…Thus, the result provides the knowledge to enable us to explore the pigments and lovastatin yield for functional foods and large-scale industrial applications.…”
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Extraction, Chemical Composition and Antidiabetic Potential of Crude Polysaccharides from Centella asiatica (L.) Urban by Meng Li, Muhammad Shahid, Xiaobin Zhang, Douglas Law, Mukram Muhammad Mackeen, Arnida Hani Teh, Ahmad Abdul Kareem Najm, Shazrul Fazry, Babul Airianah Othman

“…Potential utilization of polysaccharide fractions obtained from CAL as components for formulating functional foods can be explored in the future.…”
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Antioxidant Bio-Compounds from Chestnut Waste: A Value-Adding and Food Sustainability Strategy by Roberta Barletta, Alfonso Trezza, Andrea Bernini, Lia Millucci, Michela Geminiani, Annalisa Santucci

“…The findings contribute to the development of functional foods, nutraceuticals, and other applications, underscoring the role of chestnut cultivars in advancing circular bioeconomy practices.…”
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The Changes in Biochemical Compositions of Five Different Macroalgae and Seagrass (Halophila stipulacea (Forsskal) Ascherson 1867) Collected from Iskenderun Bay by Eyüp İlker Saygılı, Zafer Çetin, Mehmet Naz, Oktay Söyler, Ergün Taşkın, Selin Sayın

“…In addition, biochemical compositions of tested macroalgae and seagrass could make important contributions to feed formulations and functional foods in future.…”
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Structural Characterization of Foxtail Millet (<i>Setaria italica</i>) Polysaccharides and Evaluation of Its Antioxidant and Immunostimulatory Activities by Haiying Zhang, Chengyu Peng, Wei Zhang, Huatao Liu, Xiaodong Liu, Changqing Sun, Xiaoning Cao

“…Overall, the findings of this study suggest that foxtail millet holds promise as a potential antioxidant agent and immunologic substance in functional foods.…”
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