Critical reviews in food science and nutrition最新文献

Harnessing lactobacillus: a probiotic revolution in combating metabolic dysfunction-associated steatotic liver disease. 利用乳酸菌：对抗代谢功能障碍相关脂肪变性肝病的益生菌革命。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-05-15 DOI: 10.1080/10408398.2025.2504162

Minwen Gu, Qing Hong, Jie Cui, Wenhui Li, Jian Zhang, Ye Sun, Jinchi Jiang, Yonghong Hu

{"title":"Harnessing lactobacillus: a probiotic revolution in combating metabolic dysfunction-associated steatotic liver disease.","authors":"Minwen Gu, Qing Hong, Jie Cui, Wenhui Li, Jian Zhang, Ye Sun, Jinchi Jiang, Yonghong Hu","doi":"10.1080/10408398.2025.2504162","DOIUrl":"https://doi.org/10.1080/10408398.2025.2504162","url":null,"abstract":"Metabolic dysfunction-associated steatotic liver disease (MASLD) involves fat buildup in the liver and is connected to a disruption in gut microbiota and a reduction in beneficial microbiota. Lactobacillus is an important probiotic that can grow in anaerobic or low-oxygen environment and is widely used in food industry and health fields. In recent years, the improvement of MASLD by Lactobacillus has been extensively studied. However, the detailed mechanisms by which different species of Lactobacillus improve MASLD have not been summarized. In this review, we present the potential of Lactobacillus as a non-drug approach to mitigate MASLD. We will discuss the preclinical and clinical research backing this method and the ways these probiotics improve MASLD. This review mainly presents the different species of Lactobacillus that improve MASLD, and various mechanisms by which Lactobacillus strains alleviate MASLD, including improving intestinal permeability and inflammation, reducing oxidative stress, and restoring of gut metabolites. Future research into mechanisms and larger clinical trials will help confirm the effectiveness of using Lactobacillus and related genera in the treatment of MASLD.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-18"},"PeriodicalIF":7.3,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144076459","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Developing organosulfur compounds in Allium as the next-generation flavor and bioactive ingredients for food and medicine. 开发葱属植物中的有机硫化合物，作为下一代食品和药物的香料和生物活性成分。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-05-14 DOI: 10.1080/10408398.2025.2500674

Xiaomei Dai, Fidelis Azi, Fawze Alnadari, Zhifang Yu

{"title":"Developing organosulfur compounds in Allium as the next-generation flavor and bioactive ingredients for food and medicine.","authors":"Xiaomei Dai, Fidelis Azi, Fawze Alnadari, Zhifang Yu","doi":"10.1080/10408398.2025.2500674","DOIUrl":"https://doi.org/10.1080/10408398.2025.2500674","url":null,"abstract":"Organosulfur compounds (OSCs) are sulfur-containing compounds in Allium vegetables that possess multiple therapeutic effects and distinctive flavor characteristics. Clinical and pharmacological data on their efficacy as anticancer, anti-inflammatory, antidiabetic, immunomodulatory, and cardioprotective agents are increasing. Due to the growing concern about the future impact of climate change on traditional agricultural practices, our environment, crop yield, and global food security, continued reliance on chemical synthesis or solvent extraction for the commercial production of OSCs has become unsustainable. This review provides insights into strategies for developing OSCs as sustainable flavor-active and bioactive ingredients for food and medicine. The articles used for this study were sourced from Google Scholar and Academia.edu, PubMed, and Web of Science databases. Modern extraction and processing technologies to enhance the quality of OSCs obtained from Allium vegetables are discussed in detail. Strategies for developing novel analytical technologies for robust use in the standardization and quality control of OSCs in Allium products are illustrated. Updates on the growing number of new Allium-derived organosulfur products and compelling evidence of their efficacy as medicinal ingredients and food preservatives are provided. Critical information to guide the drafting of regulatory frameworks for the growing number of Allium-derived organosulfur products is also highlighted. Modern biotechnology tools to decipher OSC biosynthetic pathways in Allium and to express ACSOs biosynthetic genes in food-grade microbes are discussed.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-19"},"PeriodicalIF":7.3,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143988872","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Beyond traditional methods: nanomaterials pave the way for precise nutrient detection in nutritionally fortified foods. 超越传统方法：纳米材料为营养强化食品的精确营养检测铺平了道路。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-05-13 DOI: 10.1080/10408398.2025.2499618

Jianing Yang, Nan Cheng

{"title":"Beyond traditional methods: nanomaterials pave the way for precise nutrient detection in nutritionally fortified foods.","authors":"Jianing Yang, Nan Cheng","doi":"10.1080/10408398.2025.2499618","DOIUrl":"https://doi.org/10.1080/10408398.2025.2499618","url":null,"abstract":"Detecting trace elements in nutritionally fortified foods is essential for safeguarding public health, as these micronutrients play a critical role in various biological processes, including enzyme functionality, cellular metabolism, and the structural integrity of macromolecules; however, current analytical methods are often limited by high operational costs, complex sample preparation, and the requirement for specialized technical expertise. This review highlights the transformative potential of nanotechnology in addressing these challenges, showcasing how nanomaterials enhance trace element detection through specific ligand recognition, oxidation-reduction reactions, adsorption, enzyme-like activities, and resonance energy transfer mechanisms. We discuss the integration of monodentate, bidentate, and polydentate ligands in nanomaterial-based detection systems to improve specificity and stability, and explore the implications of technologies such as surface plasmon resonance (SPR), surface-enhanced Raman scattering (SERS), fluorescence, electrochemical signal, and spectral signal for advancing detection capabilities. Incorporating nanomaterial-based detection systems with advanced data processing technologies and portable inspection equipment is anticipated to enhance analytical capabilities, paving the way for real-time monitoring that fortifies food safety protocols, ensuring the quality and safety of fortified foods and ultimately contributing to improved public health outcomes.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-36"},"PeriodicalIF":7.3,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143977777","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Food-derived polysaccharides and anti-obesity effects through enhancing adipose thermogenesis: structure-activity relationships, mechanisms, and regulation of gut microecology. 食源性多糖通过增强脂肪产热和抗肥胖作用：结构-活性关系、机制和肠道微生态调节。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-05-12 DOI: 10.1080/10408398.2025.2500675

Zhenyu Wang, Qiyu Xu, Lijuan Hou, Zhiyong He, Mark Christian, Xianjun Dai

{"title":"Food-derived polysaccharides and anti-obesity effects through enhancing adipose thermogenesis: structure-activity relationships, mechanisms, and regulation of gut microecology.","authors":"Zhenyu Wang, Qiyu Xu, Lijuan Hou, Zhiyong He, Mark Christian, Xianjun Dai","doi":"10.1080/10408398.2025.2500675","DOIUrl":"https://doi.org/10.1080/10408398.2025.2500675","url":null,"abstract":"Polysaccharides represent a crucial and extensively utilized bioactive fraction in natural products, which are employed in the treatment of metabolic disorders due to their significant therapeutic potential. Recently, food-derived polysaccharides (FPs) have emerged as significant substances in obesity management, valued for their ability to activate thermogenic fat. This review discusses the correlation between the structural features of FPs and their efficacy in combating obesity. Moreover, the molecular mechanism by which FPs regulate thermogenic fat and how the intestinal microecology induces thermogenic fat activity is elucidated. The anti-obesity effects of FPs depend on their structure, including molecular weight, composition, linkages, conformation, and branching. Furthermore, FPs regulate fat thermogenesis via multiple mechanisms, including AMPK, p38, AKT, PGC-1α-FNDC5/irisin, and miRNA signaling pathways. Importantly, gut microbiota, together with its associated metabolites and gut-derived hormones, are pivotal in the regulatory control of brown fat by FPs. This work provides an in-depth examination of how adipose tissue thermogenesis contributes to the anti-obesity effects of FPs, shedding light on their potential in preventing obesity and informing the formulation of natural weight-loss remedies.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-22"},"PeriodicalIF":7.3,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143957846","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Recent progress in fabrication, characterization and application of functional protein aggregates derived from plant proteins. 植物蛋白功能蛋白聚集体的制备、表征及应用研究进展

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-05-10 DOI: 10.1080/10408398.2025.2499941

Yinxuan Hu, Aiqian Ye, Lirong Cheng, Sung Je Lee, Zhi Yang

{"title":"Recent progress in fabrication, characterization and application of functional protein aggregates derived from plant proteins.","authors":"Yinxuan Hu, Aiqian Ye, Lirong Cheng, Sung Je Lee, Zhi Yang","doi":"10.1080/10408398.2025.2499941","DOIUrl":"https://doi.org/10.1080/10408398.2025.2499941","url":null,"abstract":"This review highlights recent advancements in fabrication, characterization, and applications of functional plant protein aggregates, emphasizing their growing importance in the food industry because of their sustainability as well as cost-effectiveness compared to animal proteins. While native plant proteins often exhibit limited technofunctional properties, the formation of protein aggregates offers a promising solution. This review explores various aggregation methods, including physical methods (e.g., heat treatment, ultrasonication), chemical modifications (e.g., glycation, acylation), and biological processes (e.g., enzymatic hydrolysis, fermentation), and structural and functional properties changes after these treatments. Advanced characterization techniques such as spectroscopy, microscopy, and rheological methods, are discussed to assess microstructures and key properties like emulsification, gelation, and foaming. Applications of these aggregates in products like beverages, mayonnaise, and whipped cream are highlighted. The review concludes with future research directions to enhance industrial applications and nutritional benefits, providing insights into the potential of plant protein aggregates for developing innovative and sustainable plant-based food and non-food products.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-40"},"PeriodicalIF":7.3,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143983309","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutritional strategies targeting age-related skeletal muscle fibrosis: underlying mechanisms. 针对年龄相关性骨骼肌纤维化的营养策略：潜在机制。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-05-08 DOI: 10.1080/10408398.2025.2498676

Iris Cuijpers, Joey Katsburg, Luc J C van Loon, Freddy J Troost, Mireille M J P E Sthijns

{"title":"Nutritional strategies targeting age-related skeletal muscle fibrosis: underlying mechanisms.","authors":"Iris Cuijpers, Joey Katsburg, Luc J C van Loon, Freddy J Troost, Mireille M J P E Sthijns","doi":"10.1080/10408398.2025.2498676","DOIUrl":"https://doi.org/10.1080/10408398.2025.2498676","url":null,"abstract":"Aging is associated with a reduced number and function of muscle stem cells (MuSC). This results in a decreased muscle regenerative capacity and increased formation of fibrotic tissue, impairing skeletal muscle function. This review provides an overview of in vitro and in vivo animal studies investigating nutritional interventions with the potential to inhibit pathophysiological mechanisms involved in the development of skeletal muscle fibrosis. Mechanism targets include 1) MuSC function and myogenic differentiation, 2) M1 to M2 macrophage polarization, 3) myofibroblast activity or extracellular matrix (ECM) deposition, and 4) reactive oxygen species (ROS) mediated pathways, such as NOX2/4 activity. Most promising nutrients described in this review are phytonutrients, vitamins and amino acids. Quercetin targets multiple pathways (showing decreased inflammation, ECM expression and NOX2/4 activity) in various cell types and tissues (kidney, aorta, liver and (heart) muscle) of rodents and rabbits, which could contribute to fibrosis development. Additionally, sulforaphane is a promising candidate as it inhibits inflammation, ECM expression, and ROS production in mouse skeletal muscle. After validation of the effects in human skeletal muscle, supplementation with these nutrients could be implemented in a multifaceted intervention (including exercise and adequate protein intake) targeting age-related skeletal muscle fibrosis.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-21"},"PeriodicalIF":7.3,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143970061","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Functional flavor agents: enhancing health benefits and consumer preferences. 功能性风味剂：增强健康效益和消费者偏好。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-05-08 DOI: 10.1080/10408398.2025.2494297

Xin Huang, Jiaqi Yang, Chi-Tang Ho, Qinfei Ke, Xingran Kou

{"title":"Functional flavor agents: enhancing health benefits and consumer preferences.","authors":"Xin Huang, Jiaqi Yang, Chi-Tang Ho, Qinfei Ke, Xingran Kou","doi":"10.1080/10408398.2025.2494297","DOIUrl":"https://doi.org/10.1080/10408398.2025.2494297","url":null,"abstract":"Increasing health consciousness among consumers has significantly driven the demand for functional foods; however, market acceptance largely hinges on flavor profiles. Functional flavor agents, which simultaneously enhance taste and provide health benefits, meet the dual consumer demand for flavor and nutrition. This review classifies functional flavor agents into five categories based on their sensory characteristics. Their health benefits are explored with a focus on their potential roles in disease prevention and treatment, including improved energy metabolism, cardiovascular support, anti-tumor effects, modulation of gut microbiota, and enhancement of immune function. Emerging trends in the food industry are highlighted, underscoring the significant influence of these agents on product innovation. However, the integration of functional flavor agents into food products presents challenges, particularly in optimizing interactions to maximize both sensory appeal and health benefits. Innovative approaches are required to navigate the complex interplay between flavor agents and food components, enhancing flavor stability and sensory quality. Ultimately, the strategic application of functional flavor agents in food production holds promise for fostering a health-oriented market that aligns with consumer expectations for taste and nutrition.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-29"},"PeriodicalIF":7.3,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143978298","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

High-pressure processing as an emerging technology for enhancing dairy product safety and quality: a critical review of latest advances, sustainability impact, limitations, and prospects. 高压加工作为一种提高乳制品安全和质量的新兴技术：对最新进展、可持续性影响、限制和前景的批判性回顾。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-05-06 DOI: 10.1080/10408398.2025.2499623

Agung Saputra, Mohsen Gavahian, Eko Hari Purnomo, Saraswati Saraswati, Uswatun Hasanah, Azis Boing Sitanggang

{"title":"High-pressure processing as an emerging technology for enhancing dairy product safety and quality: a critical review of latest advances, sustainability impact, limitations, and prospects.","authors":"Agung Saputra, Mohsen Gavahian, Eko Hari Purnomo, Saraswati Saraswati, Uswatun Hasanah, Azis Boing Sitanggang","doi":"10.1080/10408398.2025.2499623","DOIUrl":"https://doi.org/10.1080/10408398.2025.2499623","url":null,"abstract":"High-pressure processing (HPP) is an emerging non-thermal alternative to thermal pasteurization, offering enhanced safety and quality to dairy products. However, the industry demands an update on HPP's progress, sustainability impact, limitations, and prospects. This review analyzed recent progress (2021-2025) in applying HPP as a preservation method by recapping its microbiological, physicochemical, and nutritional effects on dairy products. It also examined HPP's prospects, consumer preferences, sustainability impact, regulatory aspects, and limitations. HPP has reduced microbial loads in milk, cheese, yogurt, and reconstituted milk. At 600 MPa, HPP reduced pathogens such as Escherichia coli and Listeria monocytogenes by 3-5 logs in fresh milk and extended refrigerated shelf-life to 60 days. L. monocytogenes was particularly sensitive to HPP in low-salt white cheese, achieving 8-log reduction. Besides, this emerging technology enhanced food nutrition by maintaining more than 90% of essential vitamins (A, B1-B3, B5-B7, B9, B12, C, D, E) and minerals (e.g., calcium and phosphorus). HPP can preserve milk's pH, viscosity, color, and taste to meet consumer preferences. However, current HPP-based dairy processing has a limited capacity to effectively inactivate spore-forming bacteria at commercial scales. Nevertheless, HPP can redefine dairy preservation by bridging safety, quality, nutrition, and sustainability after developing affordable, scalable systems that align with regional safety standards.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-25"},"PeriodicalIF":7.3,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143982758","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Advances in protein extraction methods from faba bean: a comprehensive review. 蚕豆蛋白质提取方法研究进展综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-05-06 DOI: 10.1080/10408398.2025.2499622

Mariem Boukraa, Nicolas Jacquet, Christophe Blecker

{"title":"Advances in protein extraction methods from faba bean: a comprehensive review.","authors":"Mariem Boukraa, Nicolas Jacquet, Christophe Blecker","doi":"10.1080/10408398.2025.2499622","DOIUrl":"https://doi.org/10.1080/10408398.2025.2499622","url":null,"abstract":"The extraction of proteins from faba beans is a key process in the food industry, driven by their high protein content and potential as a sustainable alternative to conventional sources. However, this process faces challenges, including the presence of anti-nutritional factors and the need to enhance protein recovery, purity, and quality. This review evaluates dry, wet, and hybrid extraction methods alongside pretreatment strategies, emphasizing their advantages, limitations, and industrial applications. Pretreatments, such as dehulling, soaking, and germination, are discussed for their ability to improve protein yield and reduce anti-nutritional factors. Dry extraction methods prioritize protein integrity, cost-efficiency, and sustainability, whereas wet methods excel in achieving high protein purity but are resource-intensive. Hybrid techniques, combining the strengths of dry and wet methods, are emerging as promising solutions to address existing limitations. This review also explores recent innovations in protein fractionation and processing technologies, with a focus on their potential impact on the food industry. Improving the sustainability and efficiency of protein extraction methods is vital to advancing their industrial adoption. By synthesizing current advancements, identifying research gaps, and proposing actionable insights, this work provides a roadmap for future studies and applications of faba bean protein extraction, contributing to sustainable food production.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-25"},"PeriodicalIF":7.3,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143987005","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pomegranate: historical origins, nutritional composition, health functions and processing development research. 石榴：历史渊源、营养成分、保健功能及加工开发研究。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-05-06 DOI: 10.1080/10408398.2025.2500676

Chen Liu, Nan Wang, Ying-Yuan Zhang, Hai-Tao Qu, Ling-Xiao Liu, Li-Hua Zhang, Yun-Guo Liu

{"title":"Pomegranate: historical origins, nutritional composition, health functions and processing development research.","authors":"Chen Liu, Nan Wang, Ying-Yuan Zhang, Hai-Tao Qu, Ling-Xiao Liu, Li-Hua Zhang, Yun-Guo Liu","doi":"10.1080/10408398.2025.2500676","DOIUrl":"https://doi.org/10.1080/10408398.2025.2500676","url":null,"abstract":"Pomegranate, native to Iran and Central Asia, has a long history of cultivation and widespread dissemination through trade. Its extensive geographic distribution highlights its ecological adaptability and economic importance. The fruit contains about 80% water, 12-20% carbohydrates, and 10-60 mg of dietary fiber per 100 g. It is rich in vitamins, including vitamin C, potassium, and folate. Pomegranate also contains bioactive compounds like polyphenols, flavonoids, triterpenes, and tannins, which contribute to its antioxidant, anti-inflammatory, antimicrobial, and antiviral properties. The concentration of bioactive compounds varies by genotype and environmental conditions, with Punicalagin ranging from 16.67 to 245.47 mg/g and Ellagic acid between 0.44 and 3.04 mg/g. Genotypic variations significantly influence the bioactive potential. Historically consumed as fresh fruit or juice, pomegranate's by-products, such as peels and leaves, also contain bioactive compounds. Recent research has expanded its applications in pharmaceuticals, cosmetics, and high-tech industries, promoting sustainable resource utilization. This review provides an overview of pomegranate's cultivation, composition, bioactive substances, and research advancements for further development.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-23"},"PeriodicalIF":7.3,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144062520","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0