Effects of Cirsium japonicum var. maackii on avelliation of metabolic disease by improving insulin resistance by Hye-Bin Yoon, Yuseong Jang, Hyeon-Gi Paik, Hwal Choi, Jihye Choi, Jungkee Kwon

“…Therefore, CJE may have potential values as a functional food material for managing MetS.…”
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Purification, characterization and hypoglycemic activity of glycoproteins obtained from pea (Pisum sativum L.) by Gaoyixin Qin, Wu Xu, Junping Liu, Liyan Zhao, Guitang Chen

“…These results indicated that PGP2 has the potential to be developed into a functional food or natural medicine for the treatment of type 2 diabetes mellitus.…”
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Effect of Lecithin and Mono- and Di-Glyceride on Quality and Shelf Life of Hazelnut Butter: Chemometric Approach by Amir Pourfarzad, Rezvaneh Shokouhi Kisomi

“…Nut butter can be recognized as a functional food substitute for the animal butter. This study aimed to investigate the effects of mono- and diglycerides and lecithin on the physicochemical properties and sensory characteristics of hazelnut butter. …”
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Analysis of the Quality and Financial Viability of Hard Candy Innovation Products with the Addition of Gambir Catechins (Uncaria Gambir Roxb) by Maryam Maryam, Tosty Maylangi Sitorus, Hartami Dewi, Rizki Fadhillah Lubis

“… Developing hard candy as a functional food with antioxidants and antibacterial properties derived from natural ingredients will do. …”
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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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Polyphenol Bioaccessibility and Sugar Reducing Capacity of Black, Green, and White Teas by Shelly Coe, Ann Fraser, Lisa Ryan

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Formulation and Evaluation of Quality Parameters of Effervescent Granules from the Potent Antioxidant between Two Variants of the Adaptogenic Herb Ocimum tenuiflorum L. by Kalpana Parajuli-Baral

“…Thus, the formulated effervescent granules of O. tenuiflorum L. can be used for therapeutic purposes or as a functional food.…”
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The Chemical and Nutritional Properties of Processed Fruit Enriched with Algae by Somayeh Ranjbar-Shamsi, Anousheh Sharifan, Mozhgan Emtyazjoo, Maryam Moslehishad

“…Algae are an excellent potential source of natural compounds that can be used as a functional food. The aim of this study was to investigate the effect of Sargassum ilicifolium, Ulva lactuca, and Gracilaria cortica algae at different concentrations (1.5 and 3%) on the chemical and nutritional properties of processed fruit formulations. …”
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Stevenleaf from Gynostemma Pentaphyllum inhibits human hepatoma cell (HepG2) through cell cycle arrest and apoptotic induction by Sayed Sajid Hussain, Fan Zhang, Yuanyuan Zhang, Kiran Thakur, Mahrukh Naudhani, Carlos L. Cespedes-Acuña, Zhaojun Wei

“…The mechanistic explanation for the anticancer activity of SV as functional food can be derived from above results.…”
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Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compoun... by Alessandro Guglielmetti, Beatriz Fernandez-Gomez, Giuseppe Zeppa, Dolores del Castillo

“…The observed health-promoting properties suggest that coffee by-product extracts could potentially be used as functional food ingredients or supplements to reduce the risk of chronic diseases associated with oxidative stress and to control postprandial glucose levels. …”
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Development of Starter Cultures for Precision Fermentation of Kombucha with Enriched Gamma-Aminobutyric Acid (GABA) Content by Geun-Hyung Kim, Kwang-Rim Baek, Ga-Eun Lee, Ji-Hyun Lee, Ji-Hyun Moon, Seung-Oh Seo

“…Notably, a lactic acid bacterial strain was chosen for its ability to overproduce the γ-amino butyric acid (GABA), a functional food component known to enhance cognitive function and reduce mental stress. …”
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Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) protein-derived antioxidant peptides: mechanisms of action and structure-activity relationship in Caco-2 cell models by Yiming Zhou, Xuanming She, Zhidong Chen, Yun Wei, Ying Xiao, Xiaoli Zhou

“…Gaertn) is a new kind of protein-rich functional food, the protein in which has been proved to have good antioxidant capacity. …”
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Caffeic Acid Phenethyl Ester Regulates PPAR’s Levels in Stem Cells-Derived Adipocytes by Luca Vanella, Daniele Tibullo, Justyna Godos, Francesca Romana Pluchinotta, Claudia Di Giacomo, Valeria Sorrenti, Rosaria Acquaviva, Alessandra Russo, Giovanni Li Volti, Ignazio Barbagallo

“…As there is now substantial interest in functional food and nutraceutical products, the observed therapeutic value of Cape in insulin-resistance related diseases should be taken into consideration.…”
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Anti-Inflammatory and Prebiotic Potential of Ethanol Extracts and Mucilage Polysaccharides from Korean Yams (<i>Dioscorea polystachya</i> and <i>Dioscorea bulbifera</i>) by So-Yoon Park, Van-Long Truong, Su-Gyeong Jeon, So-Young Choe, Razanamanana H. G. Rarison, Byoung-Hoon Yoon, Ji-Won Park, Hye-Jeong Jeong, Woo-Sik Jeong

“…These findings highlight the bioactive potential of ethanol extracts and mucilage polysaccharides from Korean yams, emphasizing their promising applications as anti-inflammatory, immune-modulating, and prebiotic agents for functional food and nutraceutical development.…”
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In vitro and in silico analysis of dual-function peptides derived from casein hydrolysate by Maolin Tu, Xinyu Qiao, Cong Wang, Hanxiong Liu, Shuzhen Cheng, Zhe Xu, Ming Du

“…This study indicated that casein is a potential functional food supplement that can be used for medical purposes.…”
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Antioxidant and hepatoprotective effects of Hypsizygus ulmarius polysaccharide on alcoholic liver injury in rats by Sudha Govindan, Angu Jayabal, Jayasakthi Shanmugam, Prasanna Ramani

“…The results indicate that HUP could be used as a functional food and may protect the biological system from oxidative stress through its antioxidant activity, thus having a significant protective effect on acute alcoholic liver injury.…”
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Lactic Acid Bacteria from Northern Thai (Lanna) Fermented Foods: A Promising Source of Probiotics with Applications in Synbiotic Formulation by Nittiya Suwannasom, Achiraya Siriphap, Ornampai Japa, Chonthida Thephinlap, Chutamas Thepmalee, Krissana Khoothiam

“…Therefore, the NB1 strain is a suitable probiotic candidate for applications in synbiotic formulation or as a functional food ingredient.…”
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Ultrasound pretreatment and solvent extraction parameters effects on the nutritional characteristics of Indonesian shortfin eel (Anguilla bicolor bicolor) protein concentrate by Andri Cahyo Kumoro, Dyah Hesti Wardhani, Tutuk Djoko Kusworo, Mohamad Djaeni, Yusuf Ma'rifat Fajar Azis, Misbahudin Alhanif, Tan Chin Ping

“…The EPC contains five types of peptides with a molecular weight of 5.00–76.00 kDa, with the main fraction having a MW ranging from 10.00 to 15.00 kDa, indicating potential for functional food products.…”
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Spirulina maxima as a valuable ingredient: Determination of broad fatty acid and amino acid profiles and nutritional quality and anti-amylase capacity by Zahra Tavakoli, Gholamreza Kavoosi, Roghayeh Siahbalaei, Javad Karimi

“…Therefore, Arthrospira can be considered a functional food with high nutritional quality and is imperative as an amylase inhibitor for diabetes management.…”
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Local wisdom-based instant cream soup as functional emergency food during health crises and disasters by Estuti Wiwit, Wayansari Lastmi, Rahman Nur, Nurul Alfiyah Isnar, Samuel Samuel, Kusmiyati Kusmiyati, Pertiwi Sinar, Rohmatin Etin, Widia Lestari Meti, Enis Rosulina Novi, Asti Rahmawati Vera

“…Background: The development of functional food with local ingredients of black soybeans and brown rice in the form of cream soup as emergency food is important. …”
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