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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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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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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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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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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Development of a method for simultaneous analysis of glycosaminoglycan disaccharides and evaluating the quality of chondroitin sulfate and hyaluronic acid in food raw materials by Kengo Hirai, Takamasa Ishii, Ayaka Aijima, Nae Yokota, Yasuhisa Miyamoto, Kyohei Higashi, Yusuke Iwasaki, Rie Ito, Nobuaki Higashi, Hiroshi Akiyama

“…The findings suggest that the proposed method is useful for the quantitative and qualitative evaluation of the functional food ingredients CS and HA.…”
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Anti-Inflammatory Effect of By-Products from Haliotis discus hannai in RAW 264.7 Cells by Ho-Seok Rho, Hyang Kim, Jung-Ae Kim, Fatih Karadeniz, Byul-Nim Ahn, Ki-Ho Nam, Youngwan Seo, Chang-Suk Kong

“…In conclusion, by-products of H. discus hannai are suggested to possess notable anti-inflammatory potential which promotes the possibility of utilization as functional food ingredient.…”
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Exploring phytochemicals and their pharmacological applications from ethnomedicinal plants: A focus on Lycium barbarum, Solanacea by Baiken Baimakhanova, Amankeldi Sadanov, Andrey Bogoyavlenskiy, Vladimir Berezin, Lyudmila Trenozhnikova, Gul Baimakhanova, Aibat Ibraimov, Elmira Serikbayeva, Zhalgaskali Arystanov, Tanagul Arystanova, Rakhym Nazakat, Ainura Khammetova, Gulnaz Seitimova, Aknur Turgumbayeva

“…Lycium barbarum has a lengthy history as a medicinal and functional food. Recent studies showcasing their exceptional bioac-tive properties have led to an increase in their cultivation and popularity worldwide. …”
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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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Biochemical, dielectric and surface characteristics of freeze-dried donkey milk powder by Renu Garhwal, Anuradha Bhardwaj, Harish Kumar, Karnam Sangwan, Ankur Kumari, Bhavya, Manjjri Singal, Varij Nayan, Yash Pal, Tarun Kumar Bhattacharya, B. N. Tripathi

“…The potential of DMP as a leading candidate for the future of functional food is evident due to its exceptional functional and nutritive properties.…”
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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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Fish oil-loaded silver carp scale gelatin-stabilized emulsions with vitamins for the delivery of curcumin by Jiamin Xu, Guangyi Kan, Juan Wang, Kefeng Yang, Xichang Wang, Jian Zhong

“…Abstract The encapsulation of curcumin in the emulsions has attracted much attention in functional food development. Herein, the fish oil-loaded silver carp scale gelatin-stabilized emulsions with vitamins were explored for the delivery of curcumin. …”
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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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Adropin as an indicator of T2DM and its complications by Hu Zhang, Ning Chen

“…Meanwhile, the strategies for promoting the secretion of adropin were also discussed, which will provide a target for the prevention and targeted treatment, or a candidate of novel and effective functional food or drug for metabolic diseases in the future.…”
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The Addition of Tomato and Spinach Powder to Semolina Pasta: A Study of the Impact of the Production Process and Cooking on Phenolic Compounds by Silvia Marzocchi, Federica Pasini, Renzo Santi, Maria Fiorenza Caboni

“…These findings suggest that pasta enriched with tomato and spinach could serve as a functional food with a greater nutritional profile and health benefits through the enhanced delivery of phenolic compounds.…”
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Sinigrin Encapsulation in Liposomes: Influence on In Vitro Digestion and Antioxidant Potential by Ivana Drvenica, Ivica Blažević, Perica Bošković, Andre Bratanić, Branko Bugarski, Tea Bilusic

“…The results obtained are encouraging from the point of view of a possible incorporation of the sinigrin-loaded liposomes in real functional food systems or their use as nutraceuticals.…”
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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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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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