Food and Humanity最新文献

{"title":"Geographical indications: Comparing protection models and reviewing scientific literature on wines","authors":"Jaqueline Gilmara Barboza Januário ,&nbsp;Melise Dantas Machado Bouroullec ,&nbsp;Tatiana Colombo Pimentel ,&nbsp;Suelen Siqueira dos Santos ,&nbsp;Grasiele Scaramal Madrona","doi":"10.1016/j.foohum.2025.100689","DOIUrl":"10.1016/j.foohum.2025.100689","url":null,"abstract":"<div><div>Geographical Indications (GIs) are legal tools that identify products whose quality, reputation, or specific characteristics are strongly connected to their place of origin. In the case of wines, GIs are closely linked to quality, as the geographical environment plays a key role in shaping the final product. This sign is adopted in Europe to enhance product competitiveness and promote regional development. This concept is relatively recent in Brazil, though it shows promising potential. This study aimed to conduct a comparative analysis—based on a bibliographic survey (n = 60)—of the recognition systems for wine GIs in Brazil and France. The research also identified the most recurrent themes in GI-related wine studies: environment, sensory analysis, chemical and physical analysis, marketing, market, regulation, terroir, and tourism. Both countries have legal frameworks and agencies responsible for GI registration (INPI in Brazil and INAO in France), and both address environmental aspects in the regulatory process. Physical, chemical, and sensory analyses are key in verifying product authenticity. In France, terroir and marketing are emphasized as strategic concepts, with fewer studies on these topics observed in Brazil. French wine marketing practices highlight the importance of promotional strategies. Wines with GIs are perceived by consumers as premium products, often commanding higher prices. Additionally, wine tourism emerges as an essential economic driver for GI regions. The increasing number of publications on GIs and related themes indicates growing global interest in the subject, especially in the wine sector. The findings suggest an expanding commitment in Brazil to the registration of geographical indications to enhance the value of its wine production, with the <em>Vale dos Vinhedos</em> serving as a notable example.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100689"},"PeriodicalIF":0.0,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144491262","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Why do food crop farmers have potential, but still under-produce pulses in Ghana?","authors":"Daniel Adu Ankrah ,&nbsp;Nana Afranaa Kwapong ,&nbsp;Fred Fosu Agyarko ,&nbsp;Enoch Kwame Tham-Agyekum ,&nbsp;Seth Awuku Manteaw","doi":"10.1016/j.foohum.2025.100687","DOIUrl":"10.1016/j.foohum.2025.100687","url":null,"abstract":"<div><div>Pulses are generally \"orphan crops” that remain under-produced and less targeted in most countries south of the Saharan specifically, Ghana, even though they contribute immensely to protein needs and integrates well into climate smart agriculture (CSA). Pulses in this study refers to underutilized African pulse crops such as groundnuts/peanut, and beans (small beans, bambara beans, broad beans/peas (cowpeas). Pulses constitute an important food security crop, and most re-assuring, farmers have the potential to produce optimum yields. However, achieving potential production has remained a mirage for several decades. The tendency of smallholder farmers producing pulses as well as the drivers that hinder production potentials demand attention and policy action. The neglect thwarts the attainment of the Sustainable Development Goal (SDG)– 2 of zero hunger. Especially given the emerging importance of the potential benefits in investing in orphan pulse crops, especially in relation to CSA, food sovereignty, and rural development. Relying on the Ghana Living Standards Survey Seventh round (GLSS 7), this article answers dual research questions of: What is the probability of a smallholder producing underutilized African pulse crops? What factors hinder production? Using classical count regression and zero inflated regression estimations, the findings show that socioeconomic, geography, and demographic factors hinder production. Specifically, households in the middle belt (Ashanti, Bono East, Bono, Ahafo regions) are more unlikely to produce a tonne of pulse annually relative to households in the southern sector (Greater Accra, Volta, Oti, Eastern, Central, Western and Western North regions). Farming households in the northern belt (Upper West, Savannah, Northern, North-East, Upper East regions) have a greater affinity toward pulses production. Urban households are less likely to produce pulses in comparison to rural households. Household heads with no formal education and low English literacy show a higher probability of producing pulses. Poor households are more likely to produce pulses. The middle age and aged farm households show a higher probability to produce pulses compared to the youth. Efforts by agricultural extension and advisory services are encouraged to address hindrances that affect pulses production along co-constituted axes of socioeconomic, spatial, and demographic factors to boost underutilized African pulse crops production.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100687"},"PeriodicalIF":0.0,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144501789","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From tradition to science: Regional differences in the belief in functional foods in Brazil","authors":"Luis Gustavo Saboia Ponte ,&nbsp;Suliene França Ribeiro ,&nbsp;Adriane Elisabete Costa Antunes ,&nbsp;Rosangela Maria Neves Bezerra ,&nbsp;Diogo Thimoteo da Cunha","doi":"10.1016/j.foohum.2025.100688","DOIUrl":"10.1016/j.foohum.2025.100688","url":null,"abstract":"<div><div>This study aimed to investigate Brazilian consumers' beliefs and attitudes toward functional foods (FF), focusing on regional differences between the Northeast and Southeast. A sequential explanatory mixed-methods design was used. The quantitative phase involved 600 participants evenly split between the two regions and assessed attitudes, beliefs, and reference group influence using a structured questionnaire with a five-point Likert scale. The qualitative phase included in-depth interviews with 30 individuals to explore perceptions more deeply. Findings revealed regional differences in trust and reference group. In the Northeast, consumers showed greater trust in FF and stronger influence from family traditions. In contrast, Southeast participants were more skeptical, valuing scientific validation and media influence. Key barriers to FF consumption included cost, sensory aspects, and convenience, with emphasis varying by region. This study highlights how cultural and socioeconomic factors shape perceptions and consumption of FF in Brazil. It offers valuable insights for targeted education and policy strategies, emphasizing the need to combine traditional knowledge with scientific communication to foster trust and acceptance across diverse cultural settings.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100688"},"PeriodicalIF":0.0,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144480463","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Demystifying the potential pharmaceutical attributes of corn silk: An agriculture bio-waste","authors":"Sachin S. Mali ,&nbsp;Dipak S. Thorat ,&nbsp;Sudarshan Singh ,&nbsp;Yogesh V. Ushir ,&nbsp;Prajakta R. Patil ,&nbsp;Dhanashree R. Davare ,&nbsp;Pooja V. Nagime ,&nbsp;Snehal S. Patil ,&nbsp;Akshay Kundale","doi":"10.1016/j.foohum.2025.100686","DOIUrl":"10.1016/j.foohum.2025.100686","url":null,"abstract":"<div><div>Corn silk (CS) typically considered an agricultural by-product, has emerged as a versatile biomimetic resource with considerable potential in the pharmaceutical and therapeutic fields. CS is a plethora of bioactive reservoirs, including alkaloids, flavonoids, polysaccharides, phenolic compounds, and essential vitamins, hence showing a wide range of pharmacological properties. The established antioxidant, anti-inflammatory, antimicrobial, and antidiabetic activities of the compound reflect the possible uses in controlling chronic diseases. Apart from its therapeutic application, CS is an excellent pharmaceutical excipient with remarkable utility. Several literature reports showed that it has been used as a binder, disintegrant, and stabilizer in pharmaceutical formulations. Along with its biocompatibility and eco-friendliness, it makes it a sustainable alternative to synthetic excipients. The valorization of CSs and isolation of bioactive compounds extends its versatility to advanced drug delivery systems, including nanoparticles, liposomes, and controlled-release formulations, where it improves drug solubility, absorption, and bioavailability. Despite its promise, challenges exist, such as variability in chemical composition, formulation stability, large-scale processing, and regulatory hurdles, which makes its full-scale adoption to the mainstream a challenge. With the development of nanotechnology, analytical methods, and personalized medicine in the future, the CS may become a cornerstone of pharmaceutical innovation and sustainable development. CS presents a promising natural resource with multifunctional pharmaceutical applications, warranting further exploration and integration into modern drug delivery and therapeutic systems.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100686"},"PeriodicalIF":0.0,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144491260","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prebiotic potential of selected plants, fruits, vegetables and herbs – An in-vitro study","authors":"Prateeksha Bhagwat ,&nbsp;Hemant Soni ,&nbsp;Gagandeep Singh ,&nbsp;Smriti Tandon ,&nbsp;Vijay Kumar ,&nbsp;Sanjeev Kumar Lale ,&nbsp;Cheemalapati Venkata Narasimhaji ,&nbsp;Shiddamallayya Mathapati ,&nbsp;Narayanam Srikanth ,&nbsp;Rabinarayan Acharya","doi":"10.1016/j.foohum.2025.100678","DOIUrl":"10.1016/j.foohum.2025.100678","url":null,"abstract":"<div><div>Prebiotics are non-digestible short chain carbohydrates found in several plants, vegetables, fruits, herbs etc. that enhance the activity and efficiency of beneficial bacteria of the human gut. In the current scenario it has been observed that majority of the digestive disorders as well as various lifestyle disorders are being cured using medicinal plants, along with nutrient balanced diet essential for the holistic well-being of the host. We designed this study to screen forty-seven plants, fruits and herbs to evaluate their prebiotic potential and determine their prebiotic activity score. A qualitative in-vitro screening and assessment of specific plants, vegetables, fruits and herbs was conducted in anaerobic conditions with probiotic microbes to determine their prebiotic efficacy. Among these selected test samples, ten (Fruits and vegetables) showed the best prebiotic efficacy, hence these samples were further subjected to estimation of their prebiotic activity score preliminary phytochemical analysis, antioxidant capacity test, quantitative estimation of phenols, flavonoids, tannins, alkaloids, proteins etc., anti-inflammatory test and sugar analysis by HPLC-RID. The findings were compared with commercially available prebiotic fructo-oligosaccharide. It was found that the prebiotic activity score of <em>Aegle marmelos</em> - fruit pulp powder paired with <em>Lactobacillus paracasei</em> and <em>Lactobacillus rhamnosus</em> was much higher than that of fructo-oligosaccharide paired with the above-mentioned probiotic strains. Samples including powders of <em>Moringa oleifera</em> bark, <em>Punica granatum</em> - seeds, skin and its juice, <em>Coriandrum sativum</em> leaves and <em>Musa</em> sp. - fruit also exhibited a promising prebiotic potential with higher prebiotic activity score. To conclude, among all selected test samples Bael, pomegranate seeds, skin and juice, drumstick bark, ripe papaya, ripe banana and coriander leaves exhibited an impressive prebiotic activity score with the test <em>Lactobacillus</em> species and <em>S. boulardii.</em> This study can be directed towards the development of natural plant based non-dairy prebiotic and synbiotic products.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100678"},"PeriodicalIF":0.0,"publicationDate":"2025-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144480462","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sensory quality of six reformulated whole-grain cereal products consumed by children benefiting from a food assistance program after the implementation of front-of-package warning labeling in Mexico","authors":"Yatziri Ayvar-Gama ,&nbsp;Vania Lara-Mejía ,&nbsp;Ana Munguía ,&nbsp;Carlos Cruz-Casarrubias ,&nbsp;Janine Sagaceta-Mejía ,&nbsp;Lizbeth Tolentino-Mayo ,&nbsp;Simón Barquera","doi":"10.1016/j.foohum.2025.100676","DOIUrl":"10.1016/j.foohum.2025.100676","url":null,"abstract":"<div><h3>Background</h3><div>The School Breakfast Program (SBP) was implemented to ensure food security through supplies delivered to school children attending public-rural schools in marginalized localities in Mexico. Supplies had to be modified to meet new nutritional criteria established by the front-of-package warning labeling (FoPWL) regulation. Nevertheless, their sensory acceptability has not been assessed in order to ensure consumption by beneficiaries.</div></div><div><h3>Objective</h3><div>To characterize the sensory quality indicators of six reformulated whole-grain cereals (WGC) products among beneficiary children of the SBP, after implementing the FoPWL regulation in Mexico. Methods. A cross-sectional design was chosen involving questionnaires to evaluate three sensory indicators (visual appearance, taste, and texture) of six reformulated WGC (cookies or cereal bars). Questionnaires were applied to 337 beneficiary scholars aged 5–11 years from six rural schools located in Morelos, Mexico. The mean score was obtained for all products and for each product.</div></div><div><h3>Results</h3><div>Despite their reformulation, the six WGC products evaluated showed high sensory acceptability, particularly the cookies. Texture characteristics showed the greatest differences, as the bars were more difficult to chew. The main suggested changes for all WGC products were related to packaging (39.9 %) and flavor (37.7 %). Regarding packaging, the most common suggestions involved the color of the vanilla cookies (54.9 %), while adding more sugar for the Oatmeal and wheat flakes bar was proposed (22.7 %). Conclusions. This study highlights the importance of assessing the acceptability of reformulated products aligned with public policies to improve the nutrition of children through social assistance programs.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100676"},"PeriodicalIF":0.0,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144471013","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Valorization and characterization of red banana (Musa acuminata) peel powder for the development of functional cookies","authors":"S. Mithul Aravind ,&nbsp;R.K.S. Mattshe ,&nbsp;P. Prasanna ,&nbsp;S. Prasaanth Saran ,&nbsp;D. Dharanesh ,&nbsp;S. Rohit Kumar ,&nbsp;Anand Kishore","doi":"10.1016/j.foohum.2025.100683","DOIUrl":"10.1016/j.foohum.2025.100683","url":null,"abstract":"<div><div>Red banana peel (RBP) is rich in fibre and various bioactive compounds, yet they are wasted. The current study aims to use RBP to formulate healthy cookies to address by-product utilization. This study investigates the RBP powder (RBPP) at varying concentrations (5–20%) in cookies, comparing its impact on product quality and nutritional characteristics with conventional cookies. The study includes the analyses of proximate conformation, functional, physical, and antioxidant properties, phenolic content, and qualitative phytochemical screening. The results are intriguing, with differing concentrations in the overall analyses. Proximate composition revealed that increasing RBPP composition increased the contents of fibre, fat, and ash. The phenolic content rose to 48 mg/g GAE, thus describing the significant variations between those supplied from RBP and conventional cookies. The diameter and color intensity of the cookies increased with the addition of RBPP. Additionally, the cookie hardness improved noticeably (from 3.67 to 5.43 kg), which added to their crisp and firm bite. The overall color attributes were altered significantly. The sensory evaluation, based on a 7-scale Hedonic rating, concluded that the 5% (6.78) and 10% (6.61) RBPP were accepted better than 20% (4.85) RBPP-based cookies among most panelists. Thus, RBPP has the potential for interesting industrial applications in producing crispy, aesthetically pleasing, and nutritionally enhanced cookies.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100683"},"PeriodicalIF":0.0,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144518442","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biochemical characterization, antioxidant and antiproliferative assays of functional salt derived from Gracilaria corticata: Effects of ultrasound and temperature regimes","authors":"Bhagirath Rakhasiya ,&nbsp;Digvijay Singh Yadav ,&nbsp;Siddharth H. Jasani ,&nbsp;Deepesh Khandwal ,&nbsp;Rajendra Singh Thakur ,&nbsp;Kamalesh Prasad ,&nbsp;Avinash Mishra ,&nbsp;Vaibhav A. Mantri","doi":"10.1016/j.foohum.2025.100684","DOIUrl":"10.1016/j.foohum.2025.100684","url":null,"abstract":"<div><div>This study investigates the effects of sonication and temperature on the extraction and biological activities of oligosaccharide-rich salts derived from the red seaweed <em>Gracilaria corticata</em>. Time (0, 5, 10, and 15 min) and temperature (10, 20, 30, and 40 °C) were varied to assess their impact on yield, antioxidant activity, mineral composition, cytotoxicity, and potential anticancer activity in Chinese hamster ovary (CHO) and hepatocyte-derived carcinoma (Huh-7) cell lines. The highest yield (51.34 ± 2.21 %) was obtained at 10 °C with 10 min of sonication, while the highest antioxidant activity (1.09 ± 0.12 mg g⁻¹) was observed at 20 °C with 15 min of sonication. Mineral analysis showed that potassium was 64707.00 ± 53597.41 mg kg⁻¹ at 10°C, 0-minute, and iron at 144.86 ± 48.06 mg kg⁻¹ at 20°C, 0-minute. NMR analysis revealed the highest galactose content (46.16 ± 7.63 %) in the yield obtained at 20 °C with 0 min of sonication. FT-IR confirmed that temperature and sonication affected the rheological properties of agar. Biological assays showed anti-proliferative activity of 37.99 ± 8.70 % on Huh-7 and 38.59 ± 6.10 % on CHO cell lines (20°C, 0-minute), lowest wound healing 21.42 % and 26.49 % after 6 and 12 h (20°C, 0-minute). This is the first study that optimized temperature sonication enhances the yield and bioactivity of <em>Gracilaria corticata</em> salts, offering a scalable route to nutraceutical and pharmaceutical applications.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100684"},"PeriodicalIF":0.0,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144366126","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Process optimization and roasting conditions’ influence on the quality of oil from desert date (Balanites aegyptiaca) seed","authors":"Maimuna Sani ,&nbsp;Oludolapo Akinyemi Osunrinade ,&nbsp;Akeem Olayemi Raji ,&nbsp;Tawakalitu Eniola Aruna ,&nbsp;Aishah Titilope Oyekunle ,&nbsp;Jiddum Fatima Abubakar","doi":"10.1016/j.foohum.2025.100675","DOIUrl":"10.1016/j.foohum.2025.100675","url":null,"abstract":"<div><div>Desert date is widely consumed without the industrial application of its oil-rich seed. Despite the wide distribution of desert date (<em>Balanites aegyptiaca</em>) in tropical Africa, Desert Date Seed (DDS) is yet to be fully explored industrially due to dearth of information on its optimum roasting condition for oil extraction. The response of DDS oil to roasting could influence its application. Hence, process optimization and the influence of DDS roasting conditions on its oil quality using response surface methodology was studied. Desert date seeds were subjected to three roasting temperatures (110°C, 130°C, and 150°C) and roasting time (20, 40 and 60 min). Oil extraction from the roasted DDS was done by standard procedure. The responses obtained were oil yield, Free Fatty Acid (FFA), saponification values, peroxide value, specific gravity, iodine value, colour and oxidative stability. The data obtained were subjected to ANOVA and regression analysis at p &lt; 0.05. The result of roasted DDS oil yield ranged from 16.21 g to 22.59 %, with the oil colour ranging from 0.06 PCI to 0.27 PCI while the specific gravity ranged from 0.91 to 0.94 G/cm. Chemical properties of oil samples were saponification value (178.63–188.09 mgKOH/g), peroxide value (1.70–2.63 Meq/kg), iodine value (67.54–73.64 Wijs), FFA (1.52–2.32 %) and acid value (3.05–4.60 mgKOH/g). Models fitted were significant with a strong positive correlation between roasting conditions and responses. An optimum roasting condition (117.08 °C for 34.422 min) would yield oil with desirable properties, and oxidative stability thereby establishing its use as edible oil with numerous industrial applications.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100675"},"PeriodicalIF":0.0,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144501788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Spice allergens: Clinical relevance and cross-reactivity","authors":"Rohit Doke ,&nbsp;Vrushali Bhalchim ,&nbsp;Aditya Sonawane ,&nbsp;Kuldeep Vinchurkar ,&nbsp;Sudarshan Singh","doi":"10.1016/j.foohum.2025.100685","DOIUrl":"10.1016/j.foohum.2025.100685","url":null,"abstract":"<div><div>Spices are widely used for culinary and medicinal purposes worldwide. Despite their widespread use, spice allergies, though relatively rare, are increasingly recognized and affect approximately 4–13 in every 10,000 adults, with higher prevalence among women, possibly due to cosmetic use. No prevalence data are currently available for children. This review delves into the clinical significance of spice allergens, discussing commonly allergenic spices, associated symptoms, and the diagnostic challenges they pose. Spice allergens are often degraded during digestion, making sensitization via IgE more common through inhalation, especially from cross-reactive pollens like mugwort and birch. Consequently, respiratory symptoms are frequently linked to inhalation, while skin contact can lead to cutaneous reactions. Diagnosis of spice allergies primarily relies on a detailed patient history and oral challenge tests, given the limited reliability of skin testing and specific IgE assays. Additionally, this review addresses the complexities of cross-reactivity, where structurally similar proteins in spices or related allergens (such as pollens or latex) can elicit immune responses in sensitized individuals. The frequent use of spice blends further complicates identification of specific allergens due to variability in blend composition. Understanding these mechanisms and risk factors is essential for accurate diagnosis, effective management, and preventive strategies for individuals affected by spice allergies.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100685"},"PeriodicalIF":0.0,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144365027","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}