Critical reviews in food science and nutrition最新文献_第6页

Mechanisms of flavonoid-mediated amelioration of MASLD: flavonoids, their metabolites or impact on gut microbes? 黄酮类化合物介导的MASLD改善机制：黄酮类化合物及其代谢产物或对肠道微生物的影响？

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-10-03 DOI: 10.1080/10408398.2025.2566391

Ruxuan Chen, Xionghui Wu, Ning Yin, Enjun Xie, Shumin Sun, Jie Shen, Yunmei Chen, Fenghua Zhou, Tao Li, Qili Li, Donglin Su, Fuhua Fu, Gaoyang Li, Xiaopeng Li, Yang Shan

{"title":"Mechanisms of flavonoid-mediated amelioration of MASLD: flavonoids, their metabolites or impact on gut microbes?","authors":"Ruxuan Chen, Xionghui Wu, Ning Yin, Enjun Xie, Shumin Sun, Jie Shen, Yunmei Chen, Fenghua Zhou, Tao Li, Qili Li, Donglin Su, Fuhua Fu, Gaoyang Li, Xiaopeng Li, Yang Shan","doi":"10.1080/10408398.2025.2566391","DOIUrl":"10.1080/10408398.2025.2566391","url":null,"abstract":"Metabolic syndrome (MetS), characterized by symptoms like hyperlipidemia, abdominal obesity, and insulin resistance, is closely associated with metabolic dysfunction-associated steatotic liver disease (MASLD), an established disease burden worldwide. Health-promoting, side-effect-free preventative, and treatment strategies for MetS are required. Flavonoids, which are active phytochemicals easily obtained from dietary sources, have been shown in animal and population studies to improve lipid metabolism disorders and offer protective support against MASLD. However, it remains unclear which among flavonoids, their metabolites, or indirect mechanisms such as impact on gut microbiota most significantly ameliorates MASLD. This review first explores the diverse mechanisms through which flavonoids attenuate the onset and progression of MASLD. It then summarizes the flavonoid metabolites that have enhanced MASLD protection. Additionally, certain flavonoids can mitigate MASLD by reshaping the specific or entire gut microbiome. Finally, the review outlines the potential for developing prebiotic-probiotic systems with flavonoids and discusses potential directions for identifying causal relationship between flavonoids and MASLD amelioration.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"2287-2310"},"PeriodicalIF":8.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145225155","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

Changes in major nutrients and physiology of bivalve mollusks under ocean warming and potential mitigation strategies. 海洋变暖条件下双壳类软体动物主要营养和生理的变化及潜在的减缓策略。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-10-07 DOI: 10.1080/10408398.2025.2568966

Yizhou Sun

{"title":"Changes in major nutrients and physiology of bivalve mollusks under ocean warming and potential mitigation strategies.","authors":"Yizhou Sun","doi":"10.1080/10408398.2025.2568966","DOIUrl":"10.1080/10408398.2025.2568966","url":null,"abstract":"Bivalve mollusks represent an important animal protein source for human diets, yet ongoing anthropogenic ocean warming is expected to markedly diminish the production potential of bivalve aquaculture. Although a substantial amount of data exists concerning the relationship between ocean warming and the nutritional quality or physiological responses of bivalves, the interplay between major nutrient dynamics and physiological adaptation under ocean warming remains poorly understood. Here, by analyzing 29 peer-reviewed papers published between 1998 and 2023, this article provides an integrative review of the changes in major nutrients and physiology of bivalve mollusks under ocean warming, and proposes mitigating strategies. Overall, ocean warming adversely affects the lipid and carbohydrate of bivalves, with protein resilient to ocean warming. Nutrient variations in bivalves are influenced by warming scenarios, life stages, exposure duration, and tissue types, and depend on species-specific thermal tolerance, utilization preferences, seasonal dynamics, and reproductive cycles. In the context of climate change, vulnerability assessment, integrated multi-trophic aquaculture (IMTA), and selective breeding may facilitate adaptive management in aquaculture. This study aids in understanding potential effects of ocean warming on major nutrients in bivalves and proposes evidence-based mitigating strategies.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"2352-2366"},"PeriodicalIF":8.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145243909","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

Self-assembling of flavonoids and food-approved coformers: an emerging strategy for food preservation and controlled release of eco-friendly preservatives. 类黄酮和食品批准的共形物的自组装：一种新兴的食品保存策略和环保防腐剂的控制释放。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-10-17 DOI: 10.1080/10408398.2025.2574509

Urszula Maciołek, Małgorzata Kosińska-Pezda, Sonia Losada-Barreiro, Carlos Bravo-Díaz

{"title":"Self-assembling of flavonoids and food-approved coformers: an emerging strategy for food preservation and controlled release of eco-friendly preservatives.","authors":"Urszula Maciołek, Małgorzata Kosińska-Pezda, Sonia Losada-Barreiro, Carlos Bravo-Díaz","doi":"10.1080/10408398.2025.2574509","DOIUrl":"10.1080/10408398.2025.2574509","url":null,"abstract":"This review aims to provide a broad but detailed overview on cocrystal formulation involving flavonoids and food-grade coformers and its impact on modulating the physicochemical and biological properties of the parent flavonoid. We will briefly describe cocrystallization, the coformers, the main interactions, methods of production and characterization and the main physicochemical properties (stability, solubility, etc.) that are improved upon their formation. Some examples of flavonoid-based cocrystals, discussion on food preservation strategies based on cocrystals and potential applications are included. Flavonoids are natural compounds used as food ingredients and supplements, with anti-cancer, anti-inflammatory, and antioxidant properties. They are increasingly used in functional foods to improve human health and well-being, but their drawbacks, related to their poor water solubility and limited availability, restricts applications. An effective strategy to improve their functionalities is based on their transformation into molecular complexes (cocrystals) stabilized by non-covalent interactions, which impart new physicochemical properties to the cocrystal components. The combined properties of flavonoid-based cocrystals open up potential applications in food, biological, pharmaceutical, and medical formulations. Cocrystals, therefore, are opening many new doors in relevant industries showing scope for research and providing researchers and formulators with opportunities of making the difficult (or even the impossible), easier and achievable.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"2494-2512"},"PeriodicalIF":8.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145307080","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

Exploring aquatic weed protein for applications as meat alternatives. 探索水草蛋白作为肉类替代品的应用。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-10-25 DOI: 10.1080/10408398.2025.2578305

Nikheel Bhojraj Rathod, Inumala Chandini, Pamidi Pragnasree, Tanaji G Kudre

{"title":"Exploring aquatic weed protein for applications as meat alternatives.","authors":"Nikheel Bhojraj Rathod, Inumala Chandini, Pamidi Pragnasree, Tanaji G Kudre","doi":"10.1080/10408398.2025.2578305","DOIUrl":"10.1080/10408398.2025.2578305","url":null,"abstract":"The growing consumer demand for plant-based meat alternatives, driven by health concerns, has led to a broader exploration of various food materials for these formulations. This shift has unintentionally placed additional pressure on land resources. In contrast, aquatic weeds, which are known for their high productivity and lower environmental impact, are often overlooked and discarded. Proteins from aquatic weeds are recognized for their high quality, containing a significant proportion of essential amino acids comparable to those found in meat. Moreover, these proteins possess superior functional properties, making them ideal substitutes in meat formulations. However, challenges in extraction technologies have hindered the effective extraction of proteins from aquatic weeds. This review aims to explore the nutritional benefits of these proteins, as well as the role of both traditional and novel extraction technologies in their extraction. Additionally, we will examine the potential applications of aquatic weed proteins in the creation of plant-based meat products. Recently, proteins sourced from aquatic weeds have been evaluated as ingredients for formulating plant-based meat products. These proteins exhibit exceptional functional and nutritional properties, confirming their suitability as a protein source in plant-based meat formulations and positioning them as adequate substitutes in the development of plant-based meat alternatives.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"2556-2571"},"PeriodicalIF":8.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145370103","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 factors for precision nutrition interventions in starch-based delivery systems. 淀粉基输送系统中精确营养干预的功能因子。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-09-26 DOI: 10.1080/10408398.2025.2564213

Mengyuan Qin, Lingjin Li, Jing Du, Yan Hong, Zhengbiao Gu, Li Cheng, Zhaofeng Li, Caiming Li, Xiaofeng Ban

{"title":"Functional factors for precision nutrition interventions in starch-based delivery systems.","authors":"Mengyuan Qin, Lingjin Li, Jing Du, Yan Hong, Zhengbiao Gu, Li Cheng, Zhaofeng Li, Caiming Li, Xiaofeng Ban","doi":"10.1080/10408398.2025.2564213","DOIUrl":"10.1080/10408398.2025.2564213","url":null,"abstract":"Chronic diseases such as diabetes, cardiovascular diseases, and cancer pose significant global health challenges. Precision nutrition, which delivers specific functional factors to meet individual health needs, shows promise in managing these conditions. Starch-based delivery systems enhance the bioavailability and efficacy of these functional factors due to their biocompatibility, biodegradability, and tunable properties. This review provides a comprehensive analysis of starch-based delivery systems for precision nutrition. It examines the biological barriers to oral delivery and investigates how starch-based carriers, such as nanoparticles, microcapsules, and hydrogels, can be engineered to address these challenges. Additionally, the applications of starch-based targeted delivery systems for various functional factors are highlighted, and their potential in managing chronic diseases such as inflammatory bowel disease, diabetes, and cancer are discussed. Starch-based delivery systems improve the stability, bioavailability, and targeted delivery of functional factors. These systems can be customized for specific health conditions and personalized nutrition. This review highlights their importance in precision nutrition and offers an overview of the current and future trends in the field.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"2106-2124"},"PeriodicalIF":8.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174089","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

Rice starch and seaweed biopolymer blends for transformative food applications. 大米淀粉和海藻生物聚合物混合物转化食品应用。

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-08-25 DOI: 10.1080/10408398.2025.2550653

Noel C Pascua, Rhowell Jr N Tiozon, Glenn Vincent P Ong, Jhaymes Khylle V Jose, Michael Y Roleda, Nese Sreenivasulu

{"title":"Rice starch and seaweed biopolymer blends for transformative food applications.","authors":"Noel C Pascua, Rhowell Jr N Tiozon, Glenn Vincent P Ong, Jhaymes Khylle V Jose, Michael Y Roleda, Nese Sreenivasulu","doi":"10.1080/10408398.2025.2550653","DOIUrl":"10.1080/10408398.2025.2550653","url":null,"abstract":"Rice is one of the most widely consumed foods globally, while seaweed is gaining popularity due to its exceptional nutritional composition, which includes vitamins, minerals, dietary fiber, unsaturated lipids, and antioxidants. Besides being vital contributors to global food and nutrition security, rice and seaweeds are sources of industrially important biopolymers such as starch, alginates, carrageenan, and agar. In this review, we compiled studies pertaining to the health impacts of rice and seaweed food production mechanisms by aligning them with planetary and human health benefits. We emphasized the importance of nutritional, physicochemical, and functional properties of the composites of rice starch and algal-derived hydrocolloids for a wide range of food applications. These include the blending of rice starch with hydrocolloids to produce an array of products like edible film coatings with enhanced solubility and barrier properties; microcapsules with greater protective capacity; noodles with improved texture and digestibility; and modified starch which could be applied in various products including baked goods were highlighted. Rice-based foods fortified with seaweeds exhibited improved health-promoting effects such as higher dietary fiber content, higher antioxidant activity, and strong anti-diabetic potential were discussed.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":"66 8","pages":"1635-1652"},"PeriodicalIF":10.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147369492","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

Nutrient requirements for adults with ulcerative colitis over the disease course: a systematic scoping review. 成人溃疡性结肠炎病程中的营养需求：一项系统的范围审查。

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2026-02-06 DOI: 10.1080/10408398.2026.2620433

Samantha Plush, Robert V Bryant, Rachel H Davis, Saravana Kumar, Alice S Day

{"title":"Nutrient requirements for adults with ulcerative colitis over the disease course: a systematic scoping review.","authors":"Samantha Plush, Robert V Bryant, Rachel H Davis, Saravana Kumar, Alice S Day","doi":"10.1080/10408398.2026.2620433","DOIUrl":"10.1080/10408398.2026.2620433","url":null,"abstract":"Ulcerative colitis (UC) is a chronic inflammatory disease affecting the colonic mucosa. Nutrient requirements for UC are often extrapolated from studies in Crohn's disease (CD) yet physiological differences between UC and CD phenotypes may result in distinct nutrient requirements. This scoping review aimed to evaluate nutrient requirements for adults with UC. A scoping review with a systematic search strategy was conducted to June 2025. Data were extracted to identify nutrient requirements stratified by disease activity. Twenty-one studies involving 617 adults (274 male) were included. Measured resting energy expenditure (mREE) via indirect calorimetry ranged from 28.9 ± 3.2 to 31.5 ± 4.8 kcal/kg (fat free mass)/day (d) in quiescent UC, 26.4 kcal/kg/d in mild-moderate disease and 23.9 kcal/kg/d in acute severe UC (ASUC). Protein requirement, from historic studies, were 1.2-1.4 g/kg/d in ASUC. Protein requirements in quiescent or mild to moderate UC and whether elevated protein requirements persist in today's biologic era, remain unknown. Micronutrient requirement was investigated in mixed disease activity states confounding results. Evidence is insufficient to determine whether chronic inflammation in UC alters macro- and micronutrient requirements. Historical studies suggest increased protein requirements in ASUC, without evidence for quiescent or mild-moderate disease. Well-designed and disease activity-stratified studies are needed to establish evidence-based nutrient recommendations in UC.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"4010-4021"},"PeriodicalIF":10.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146131401","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

Computer vision in aquaculture: transforming fish freshness monitoring. 水产养殖中的计算机视觉：改造鱼类新鲜度监测。

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-12-30 DOI: 10.1080/10408398.2025.2607533

Swaira Sattar, Touqeer Abbas, Mohammad Tabish, Geng Zhiqiang

{"title":"Computer vision in aquaculture: transforming fish freshness monitoring.","authors":"Swaira Sattar, Touqeer Abbas, Mohammad Tabish, Geng Zhiqiang","doi":"10.1080/10408398.2025.2607533","DOIUrl":"10.1080/10408398.2025.2607533","url":null,"abstract":"Fish assessment plays a crucial role in ensuring the freshness and safety of fish products, thereby enhancing consumer satisfaction and improving supply chain management. The rapid advancement of computer vision (CV) and image processing technologies offers a promising noninvasive solution for evaluating fish freshness, enabling the detection and classification of freshness indicators efficiently. This review presents an overview of the application of CV techniques in fish freshness assessment, focusing on advancements over the past decade. The fish freshness evaluation task is categorized into three key aspects such as freshness indicators, texture features, and biochemical changes. Traditional methods as well as deep learning approaches in CV are summarized, highlighting their respective applications for assessing these freshness aspects. Furthermore, commonly used algorithmic models in fish freshness detection are comprehensively introduced. Additionally, the review discusses the integration of advanced imaging technologies, such as hyperspectral and thermal imaging, which provide detailed insights into biochemical and microbial alterations that traditional imaging techniques fail to detect. Finally, the review identifies several challenges in fish freshness assessment, proposing feasible strategies to address these issues and underlining the importance of improving models to integrate data from various sources.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"4739-4767"},"PeriodicalIF":10.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145862259","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

Examining widely held propositions on human dietary protein needs and benefits: a critical review of the science that shapes both the data and our understanding of an essential macronutrient. 检查关于人类膳食蛋白质需求和益处的广泛主张：对形成数据和我们对基本常量营养素理解的科学的批判性回顾。

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2026-05-08 DOI: 10.1080/10408398.2026.2658728

Mitchell M Kanter, Sally Aaron, Steven N Austad, Andrew W Brown, Nicholas A Burd, Wayne W Campbell, Mark Cope, Teresa A Davis, John W Erdman, Miguel Freitas, Kristen Hicks-Roof, Samuel Klein, Wantanee Kriengsinyos, Dudley W Lamming, Donald K Layman, Heather J Leidy, Kevin C Maki, Richard D Mattes, Shalene McNeill, Daniel R Moore, Stefan M Pasiakos, Stuart M Phillips, David Raubenheimer, Wendy Reinhardt, Nancy R Rodriguez, Stephen Simpson, Hans H Stein, Luc J C van Loon, Connie M Weaver, David B Allison

{"title":"Examining widely held propositions on human dietary protein needs and benefits: a critical review of the science that shapes both the data and our understanding of an essential macronutrient.","authors":"Mitchell M Kanter, Sally Aaron, Steven N Austad, Andrew W Brown, Nicholas A Burd, Wayne W Campbell, Mark Cope, Teresa A Davis, John W Erdman, Miguel Freitas, Kristen Hicks-Roof, Samuel Klein, Wantanee Kriengsinyos, Dudley W Lamming, Donald K Layman, Heather J Leidy, Kevin C Maki, Richard D Mattes, Shalene McNeill, Daniel R Moore, Stefan M Pasiakos, Stuart M Phillips, David Raubenheimer, Wendy Reinhardt, Nancy R Rodriguez, Stephen Simpson, Hans H Stein, Luc J C van Loon, Connie M Weaver, David B Allison","doi":"10.1080/10408398.2026.2658728","DOIUrl":"10.1080/10408398.2026.2658728","url":null,"abstract":"The essentiality of protein in the human diet is unequivocal. Yet researchers, clinicians, and lay people often believe numerous propositions about dietary protein despite insufficient supporting or refuting data in some instances. To address this disconnect, and to \"pressure-test\" current beliefs about dietary protein, the Indiana University School of Public Health-Bloomington convened a workshop in February 2025 titled \"Human Dietary Protein Needs and Benefits: A Critical Assessment of Postulated Propositions.\" More than 20 international experts discussed (1) methodologic issues affecting data acquisition and interpretation; (2) \"optimal\" dietary protein intakes and effects on muscle protein synthesis rates, muscle protein accretion, muscle growth, and muscle repair; (3) protein needs during weight loss; (4) acute protein intake thresholds above and below which protein is no longer related to anabolism; and (5) dietary protein intakes above which protein may be detrimental to health. The experts rated each proposition on a scale from \"existing evidence strongly supports the proposition\" to \"existing evidence seems sufficient to rule out the viability of the proposition.\" In most instances, the experts believed additional research was warranted. For many propositions the research base was insufficient in terms of quality (rigor), quantity (sample size, study duration), or pertinence (e.g., use of surrogate markers).","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"5446-5480"},"PeriodicalIF":10.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147834840","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

The effects of coenzyme Q10 supplementation on glycemic control in diabetic and non-diabetic individuals: a systematic review and meta-analysis. 补充辅酶Q10对糖尿病和非糖尿病患者血糖控制的影响：一项系统综述和荟萃分析

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2026-02-02 DOI: 10.1080/10408398.2026.2624477

Lucas das Neves Collares, Gabriel Peres Messenburger, Fernanda Ferreira Nuñez, Simone Pieniz

{"title":"The effects of coenzyme Q10 supplementation on glycemic control in diabetic and non-diabetic individuals: a systematic review and meta-analysis.","authors":"Lucas das Neves Collares, Gabriel Peres Messenburger, Fernanda Ferreira Nuñez, Simone Pieniz","doi":"10.1080/10408398.2026.2624477","DOIUrl":"10.1080/10408398.2026.2624477","url":null,"abstract":"Background & aims: Type 2 diabetes mellitus (T2DM) is a global concern characterized by insulin resistance and impaired insulin secretion. Coenzyme Q10 (CoQ10), a mitochondrial cofactor with antioxidant properties, has been investigated for its potential role in glycemic regulation. This systematic review and meta-analysis evaluated the effects of oral CoQ10 supplementation on glycemic control markers in adults with and without T2DM.Methods: A systematic review and meta-analysis of randomized controlled trials (RCTs) was conducted to assess the effects of CoQ10 supplementation on fasting blood glucose (FBG), glycated hemoglobin (HbA1c), and fasting insulin. Subgroup analyses were conducted according to population type, dosage, and duration of intervention. Study quality and certainty of evidence were assessed using the Cochrane RoB 2.0 tool and the GRADE approach.Results: Thirty-nine RCTs were included. CoQ10 supplementation was associated with modest but statistically significant reductions in FBG (-7.33 mg/dL; 95% CI: -10.67 to -3.99), HbA1c (-0.12%; 95% CI: -0.28 to 0.03), and fasting insulin (-0.84 μIU/mL; 95% CI: -1.18 to -0.49) compared to placebo.Conclusion: CoQ10 supplementation may produce small improvements in glycemic markers, especially in individuals with T2DM. However, due to very low certainty of evidence, findings should be interpreted cautiously until confirmed by high-quality studies.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"4187-4209"},"PeriodicalIF":10.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146104404","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