eFood最新文献 - Book学术

Neuroprotective Potential of Polyphenol-Rich Artichoke Waste Extract: Exploring Antioxidant and Immunomodulatory Activities in Cell Models 富含多酚的洋蓟废提取物的神经保护潜力：在细胞模型中探索抗氧化和免疫调节活性

IF 5.7

eFood Pub Date : 2025-09-21 DOI: 10.1002/efd2.70094

Doretta Cuffaro, Costanza Ceni, Claudia Capitini, Daniela Gabbia, Ilaria Zanotto, Andrea Bertolini, Massimiliano Mirabeni, Simone Bertini, Alessandro Saba, Sara De Martin, Martino Calamai, Maria Digiacomo, Marco Macchia

{"title":"Neuroprotective Potential of Polyphenol-Rich Artichoke Waste Extract: Exploring Antioxidant and Immunomodulatory Activities in Cell Models","authors":"Doretta Cuffaro, Costanza Ceni, Claudia Capitini, Daniela Gabbia, Ilaria Zanotto, Andrea Bertolini, Massimiliano Mirabeni, Simone Bertini, Alessandro Saba, Sara De Martin, Martino Calamai, Maria Digiacomo, Marco Macchia","doi":"10.1002/efd2.70094","DOIUrl":"10.1002/efd2.70094","url":null,"abstract":"Artichoke waste (AW) constitutes a significant amount of discarded material, but it might be considered a sustainable source of phenolic compounds with antioxidant activity. This study aims to investigate the neuroprotective capacity of AW extract, due to its high content of polyphenolic compounds. In particular, the quali-quantitative characterization by HPLC and LC-MS/MS analysis revealed a notable presence of chlorogenic acid and flavonoids such as luteolin derivatives. The AW extract exhibited an antioxidant/antiradical potential demonstrated by its low IC50 values in DPPH and ABTS assays (0.14 and 0.073 mg/mL respectively). The AW extract was then evaluated in neuroinflammation processes on human neuroblastoma SH-SY5Y and THP-1 macrophage cell models, where it reduced the H2O2-induced oxidative stress and enhanced cell viability, by dropping the production of ROS at 25 µg/mL. Furthermore, the AW ability in modulating inflammation was tested on THP-1-derived macrophages, demonstrating that the AW extract facilitated a shift in macrophage polarization from the pro-inflammatory M1 to the anti-inflammatory M2 phenotype. These findings underscore the potential of AW extract for neuroprotection and inflammation modulation, highlighting the value of AW as a source of bioactive compounds and paving the route for further research into its mechanisms and clinical relevance. Furthermore, our results emphasize the significance of utilizing agricultural by-products.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 5","pages":""},"PeriodicalIF":5.7,"publicationDate":"2025-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70094","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145110837","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sustainable Edible Packaging: Advances in Materials, Manufacturing, and Applications 可持续食用包装：材料、制造和应用的进展

IF 5.7

eFood Pub Date : 2025-09-21 DOI: 10.1002/efd2.70095

Ayesha Bint-E-Zafar, Samreen Ahsan, Muhammad Farhan Jahangir Chughtai, Adnan Khaliq, Hafiza Saima, Tariq Mehmood, Atif Liaqat, Muhammad Adil Farooq, Nimra Sameed, Rai Muhammad Amir, Muhammad Zubair Khalid, Edouard Bugingo

{"title":"Sustainable Edible Packaging: Advances in Materials, Manufacturing, and Applications","authors":"Ayesha Bint-E-Zafar, Samreen Ahsan, Muhammad Farhan Jahangir Chughtai, Adnan Khaliq, Hafiza Saima, Tariq Mehmood, Atif Liaqat, Muhammad Adil Farooq, Nimra Sameed, Rai Muhammad Amir, Muhammad Zubair Khalid, Edouard Bugingo","doi":"10.1002/efd2.70095","DOIUrl":"10.1002/efd2.70095","url":null,"abstract":"Packaging materials are essential for preserving food quality and extending shelf life during storage and distribution. With increasing concerns about the environmental and health impacts of conventional nonbiodegradable plastics, the food industry is shifting toward sustainable alternatives. Edible packaging has emerged as a promising solution, combining environmental benefits with the potential to reduce food waste and maintain freshness. This review examines edible packaging materials, including composite films and protein-, lipid-, and polysaccharide-based systems, focusing on key properties such as edibility, mechanical strength, barrier performance, and carrier functionalities. We discuss manufacturing techniques, covering wet processing (e.g., casting) and dry processing (e.g., extrusion, blow molding, and injection molding), as well as emerging methods like nanotechnology, electrospinning, and advanced packaging technologies (active, smart, and intelligent systems). Additionally, we highlight industrial applications across food sectors, including dairy, meat, poultry, seafood, confections, fruits, and vegetables. By consolidating recent advances in materials, production methods, and real-world applications, this review provides valuable insights into the potential of edible packaging as a sustainable alternative to traditional plastics.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 5","pages":""},"PeriodicalIF":5.7,"publicationDate":"2025-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70095","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145110838","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Histone deacetylase genes in lotus seed maturation: Identification and expression pattern analysis 莲子成熟过程中组蛋白去乙酰化酶基因的鉴定和表达模式分析

IF 5.7

eFood Pub Date : 2025-09-13 DOI: 10.1002/efd2.149

Shiqi Zheng, Yanchao Han, Weijie Wu, Xiangjun Fang, Ben Niu, Ruiling Liu, Hangjun Chen, Haiyan Gao

{"title":"Histone deacetylase genes in lotus seed maturation: Identification and expression pattern analysis","authors":"Shiqi Zheng, Yanchao Han, Weijie Wu, Xiangjun Fang, Ben Niu, Ruiling Liu, Hangjun Chen, Haiyan Gao","doi":"10.1002/efd2.149","DOIUrl":"10.1002/efd2.149","url":null,"abstract":"Histone deacetylase (HDAC) plays an essential role in plant growth, development, and maturation. Although the biological function of HDAC in model plants (such as Arabidopsis and rice) has been studied relatively thoroughly, the research on HDACs in lotus seed has not been reported yet. In this study, 14 HDACs were determined in lotus seed, including eight in the RPD3/HDA1 subfamily, one in the SIR2 subfamily, and five in the HD2 subfamily. Bioinformatics analysis showed that NnHDA3 has a high similarity with MaHDA6. Similarly, NnHDA8 and MaHDA1, NnSRT1 and AtSRT2, NnHDA8 and AtHDA15, NnHDA2 and OsHDA706, and OsHDA710 and NnHDA3 have a conservative domain structure. The mRNA expression of NnHDA6, NnHDA8, and NnHDT5 in pulp positively correlated with maturity and starch content. On the contrary, the expression of NnHDA6 and NnHDT5 negatively correlated with chlorophyll content. During prolonged storage, NnHDA3 and NnHDT4 increased first and then decreased in pulp positively related to starch content. However, the expression of NnSRT1 in peel decreased first and then increased, and it is higher in peel than in pulp. Based on the above results, we speculate that NnHDA3 may be involved in the maturation and senescence of lotus seeds. NnHDA2 and NnSRT1 are involved in the metabolism of chlorophyll and starch during lotus seed ripening. Our results provide the first insight into the histone deacetylase in lotus seed ripening.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 5","pages":""},"PeriodicalIF":5.7,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.149","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145038393","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Effects of Food on Circadian Rhythm: A Comprehensive Review 食物对昼夜节律的影响：综述

IF 5.7

eFood Pub Date : 2025-09-02 DOI: 10.1002/efd2.70092

Jiazheng Hu, Hongyu Ye, Mengxin Wang, Han Yang, Manxi Wu, Jinping Cao, Chongde Sun, Yue Wang

{"title":"The Effects of Food on Circadian Rhythm: A Comprehensive Review","authors":"Jiazheng Hu, Hongyu Ye, Mengxin Wang, Han Yang, Manxi Wu, Jinping Cao, Chongde Sun, Yue Wang","doi":"10.1002/efd2.70092","DOIUrl":"10.1002/efd2.70092","url":null,"abstract":"Circadian rhythms regulate essential physiological functions such as metabolism, hormone secretion, and sleep–wake cycles. While light entrains the central clock in the suprachiasmatic nucleus (SCN), food serves as a powerful zeitgeber (an external environmental cue that synchronizes biological rhythms) for peripheral clocks, especially in metabolic tissues. Disruptions in meal timing, composition, or regularity can desynchronize these clocks and contribute to metabolic disorders. This review synthesizes current evidence on how dietary factors influence circadian regulation. We describe key nutrient-sensing pathways (AMPK, mTOR, SIRT1) and their role in clock gene modulation. The effects of macronutrients, micronutrients, and specific components—including fiber, phytochemicals, caffeine, and alcohol—on circadian physiology are examined in detail. We also explore the impact of meal timing strategies such as time-restricted feeding and discuss dietary considerations for shift workers and other at-risk populations. By integrating mechanistic insights with evidence-based dietary recommendations—such as optimal meal timing, macronutrient distribution, and nutrient-specific strategies, this review highlights the role of diet as a modifiable factor for circadian health. Aligning food intake with endogenous rhythms offers a promising strategy for improving metabolic outcomes and preventing circadian disruption in modern lifestyles.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 5","pages":""},"PeriodicalIF":5.7,"publicationDate":"2025-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70092","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144927261","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparison of Flavor Compounds in Crab Meat From Chinese Mitten Crab Raised in Lake, Pond and Rice-Field Environments 湖养、塘养和稻田养中华绒螯蟹蟹肉风味成分的比较

IF 5.7

eFood Pub Date : 2025-08-25 DOI: 10.1002/efd2.70090

Feifei Han, Jiansheng Jin, Lulu Zhou, Lu Jin, Haoyue Zhang, Weilin Liu, Jianzhong Han

{"title":"Comparison of Flavor Compounds in Crab Meat From Chinese Mitten Crab Raised in Lake, Pond and Rice-Field Environments","authors":"Feifei Han, Jiansheng Jin, Lulu Zhou, Lu Jin, Haoyue Zhang, Weilin Liu, Jianzhong Han","doi":"10.1002/efd2.70090","DOIUrl":"10.1002/efd2.70090","url":null,"abstract":"The Chinese mitten crab (Eriocheir sinensis; E. sinensis) is widely distributed along the eastern coast of China and it is one of the most important economic crab species in China. It contains rich nutrients such as protein, fatty acids, and minerals, and has a unique flavor. To compare and analyze the differences in the overall flavor profile of Chinese mitten crab meat grown in lake, pond, and rice-field environments, electronic nose and tongue were used to detect its overall flavor profile, and amino acid automatic analyzer, liquid chromatograph, and GC-MS-O were used to detect its flavor substances, and the intensity value of taste, monosodium glutamate equivalent, and odor activity value were calculated. The results show that there were significant differences in the content and types of flavor substances in Chinese mitten crab muscle grown in different environment. This study provides a basis for further understanding the mechanism of flavor formation in the muscle of Chinese mitten crab and provides a basis for regulating the flavor quality of Chinese mitten crab muscle.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 5","pages":""},"PeriodicalIF":5.7,"publicationDate":"2025-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70090","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144894100","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

New Insights Into the Use of Cereals and Pseudocereals in Fermented Beverages: Trends, Challenges, and Innovations 在发酵饮料中使用谷物和假谷物的新见解：趋势，挑战和创新

IF 5.7

eFood Pub Date : 2025-08-12 DOI: 10.1002/efd2.70089

Amal Sudaraka Samarasinghe, Fabiola Fernando, Kerthika Devi Athiyappan, Baojun Xu, Abu Saeid

{"title":"New Insights Into the Use of Cereals and Pseudocereals in Fermented Beverages: Trends, Challenges, and Innovations","authors":"Amal Sudaraka Samarasinghe, Fabiola Fernando, Kerthika Devi Athiyappan, Baojun Xu, Abu Saeid","doi":"10.1002/efd2.70089","DOIUrl":"10.1002/efd2.70089","url":null,"abstract":"Nowadays, cereals and pseudocereals are crucial in producing fermented drinks, conferring their nutritional, functional, and sensory properties. This review considered the transition from the traditional grains (i.e., barley, wheat, rice, and maize) to pseudocereals (i.e., buckwheat, quinoa, and amaranth) and hybrid cereals (i.e., triticale and tritordeum), induced by the demand for the gluten-free, nutritious, and sustainable foods. The aims of this review include assessment of their compositional benefits (e.g., proteins, fiber, and antioxidants), technical challenges (e.g., enzymatic limitations and process scalability), and innovations (e.g., enzyme-catalyzed processing, extrusion, and artificial intelligence-based optimization) to improve brewing efficiency and the quality of the final products. As novel grains open up the market potential and promote the health and sustainability trends, assessing the technological challenges, such as raw material heterogeneity and enzymatic flexibility, presents challenging tasks for industrially viable deployment. Such emerging strategy options can redefine brewing procedures, enable innovation, and meet consumers' demands.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 4","pages":""},"PeriodicalIF":5.7,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70089","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144832852","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Study on Quality Differences Between Shandong Green Tea and Low-Latitude Green Tea 山东绿茶与低纬度绿茶品质差异的研究

IF 5.7

eFood Pub Date : 2025-08-08 DOI: 10.1002/efd2.70087

Dewen Wang, Chunwang Dong, Mengqi Guo, Yali Shi, Fanan Zhang, Xingmin Zhang, Min Lu

{"title":"A Study on Quality Differences Between Shandong Green Tea and Low-Latitude Green Tea","authors":"Dewen Wang, Chunwang Dong, Mengqi Guo, Yali Shi, Fanan Zhang, Xingmin Zhang, Min Lu","doi":"10.1002/efd2.70087","DOIUrl":"10.1002/efd2.70087","url":null,"abstract":"Shandong, the tea-growing region at the highest latitude in China, leverages its unique climatic environment and geographical advantages to produce numerous high-quality green teas, including Rizhao Green Tea. Thus, By investigating the differences in leaf characteristics and physicochemical aspects between green teas from Shandong and those grown at varying altitudes in low-latitude regions of southern China, this study aimed to uncover the unique qualities of Shandong green teas. Correlations between leaf characteristics, sensory quality, and physicochemical components in tea samples from the four provinces were analyzed, elucidating the intricate relationships among these three indicators. Through PLS-DA and significance difference analysis of 34 physicochemical components, 14 significantly different components were selected on the basis of the criteria of VIP > 1 and p < 0.05. Notably, four major components—water extract, free amino acids, caffeine, and total polyphenols—were found to be abundant in the Shandong samples, while the phenol-to-ammonia ratio was ideally balanced between 4.5 and 5.5, contributing to the highest sensory evaluation scores. The findings of this study provide scientific insights for tea production, facilitating the optimization and upgrading of the tea industry and enhancing its market competitiveness.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 4","pages":""},"PeriodicalIF":5.7,"publicationDate":"2025-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70087","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145128953","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characteristics, Bioactives and Antioxidant Activity of Illawarra Plum (Podocarpus elatus) Fruit 红梅果实特性、生物活性及抗氧化活性研究

IF 5.7

eFood Pub Date : 2025-07-31 DOI: 10.1002/efd2.70088

Rebecca McCullum, Md Saifullah, Michael Bowyer, Quan V. Vuong

{"title":"Characteristics, Bioactives and Antioxidant Activity of Illawarra Plum (Podocarpus elatus) Fruit","authors":"Rebecca McCullum, Md Saifullah, Michael Bowyer, Quan V. Vuong","doi":"10.1002/efd2.70088","DOIUrl":"10.1002/efd2.70088","url":null,"abstract":"Illawarra plums (IP) are native to Australia, having been used as bush food for centuries. This study characterized the physicochemical and antioxidant properties of mature IP and explored the efficacy of aqueous ethanol for extracting bioactives. The height, width, diameter, and weight of the fruit are 14.78 ± 3.1 mm, 17.45 ± 2.7 mm, 14.69 ± 3.0 mm, and 2.59 ± 1.2 g, respectively. The fruits were categorized into three ripening stages: unripe(green), almost-ripe(blushing), and ripe(red). The ripe fruit had a pH of 4.37 ± 0.03, total soluble solids of 9.3 ± 0.5°Brix, and a titratable acidity of 0.25 ± 0.01% w/v. The extraction solvents significantly influenced the yield of bioactives and antioxidant activity. The most effective solvent was 50% ethanol, which had total phenolics 123.93 ± 10.81 mg, flavonoids 130.58 ± 23.33 mg, proanthocyanins, and anthocyanins 16.12 ± 0.69 mg per gram of dried fruit. The extract exhibited potent DPPH radical scavenging properties (153.22 ± 39.67 mg TE/g). IP had five times more phenolics than African and American plums. Fourteen peaks were isolated by HPLC-PDA, with three tentatively identified as chlorogenic acid, epicatechin, and p-coumaric acid. IP shows great potential for the development of natural functional ingredients. Future research could explore individual phenolics and investigate the potential applications of IP in the food industry.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 4","pages":""},"PeriodicalIF":5.7,"publicationDate":"2025-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70088","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144740570","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Structural Characterization and Physicochemical Property of a Purified Fucosylated Glycosaminoglycan Sulfate From Holothuria leucospilota 一种纯化的白花海棠浓缩硫酸糖胺聚糖的结构表征和理化性质

IF 5.7

eFood Pub Date : 2025-07-29 DOI: 10.1002/efd2.70071

Wanting Wang, Kexue Zhu, Jun Cao, Shunjiang Zeng, Lijun You, Chao Zhao, Yuanping Zheng, Chuan Li

{"title":"Structural Characterization and Physicochemical Property of a Purified Fucosylated Glycosaminoglycan Sulfate From Holothuria leucospilota","authors":"Wanting Wang, Kexue Zhu, Jun Cao, Shunjiang Zeng, Lijun You, Chao Zhao, Yuanping Zheng, Chuan Li","doi":"10.1002/efd2.70071","DOIUrl":"10.1002/efd2.70071","url":null,"abstract":"A sulfated polysaccharide was purified from the body wall of the sea cucumber Holothuria leucospilota (HLP-Ⅰ). The structure of polysaccharides is critical for understanding and controlling their functional properties. Chemical and nuclear magnetic resonance (NMR) spectroscopic methods were applied for the primary structural characterization of this biopolymer. HLP-Ⅰ was a fucosylated glycosaminoglycan sulfate (FGs) with a weight-average molecular mass of 106.2 kDa. The main monosaccharide composition of HLP-Ⅰ is d-glucuronic acid (d-GlcA), n-acetylgalactosamine (n-GalNAc), and l-fucose (l-Fuc). And the sulfation patterns of the fucose branches were Fuc0S, Fuc3,4S, and Fuc2,4S at a ratio of 0.65:1.00:0.40. Moreover, HLP-Ⅰ was thoroughly characterized using high-performance size-exclusion chromatography (HPSEC), microscopy (SEM and AFM), X-ray diffraction (XRD) and differential scanning calorimetry (DSC). HLP-Ⅰ showed high amorphous platelets content and disordered arrangement, while the molecule adapted a sphere chain conformation in the 0.1 M NaNO3 solution. Microscopy images showed that HLP-Ⅰ was a relatively smooth thin layer of hollow spherical particles. The gelation temperature was shown to be 211.6°C by DSC.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 4","pages":""},"PeriodicalIF":5.7,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70071","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144716938","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Recent Perspectives on the Role of Anthocyanins in Blueberries (Vaccinium spp.) Against Cardiovascular Diseases and Their Complications: An Updated Review 蓝莓花色苷抗心血管疾病及其并发症的研究进展

IF 5.7

eFood Pub Date : 2025-07-28 DOI: 10.1002/efd2.70072

Muhammad Tayyab Arshad, Sammra Maqsood, Ali Ikram, Muhammed Adem Abdullahi

{"title":"Recent Perspectives on the Role of Anthocyanins in Blueberries (Vaccinium spp.) Against Cardiovascular Diseases and Their Complications: An Updated Review","authors":"Muhammad Tayyab Arshad, Sammra Maqsood, Ali Ikram, Muhammed Adem Abdullahi","doi":"10.1002/efd2.70072","DOIUrl":"10.1002/efd2.70072","url":null,"abstract":"Blueberries (Vaccinium spp.) are renowned for their high content of anthocyanins which are bioactive molecules possessing potent anti-inflammatory and antioxidant properties. Improved dietary intervention is desperately needed as the primary cause of death globally for cardiovascular diseases (CVDs). The health benefits of blueberry anthocyanins and their mechanism of action in preventing CVDs have been critically reviewed. Key findings indicate that blueberry anthocyanins develop endothelial function by enhancing nitric oxide bioavailability, altering inflammatory pathways, and decreasing oxidative stress. Clinical trial data support their ability to diminish blood pressure, improve lipid profiles, and sluggish the progression of atherosclerosis. Mechanistic insights indicate that anthocyanins are cardioprotective agents that refine arterial health, inducing vasodilation and constraining platelet aggregation. The review also touches on the bioavailability and metabolism of anthocyanins, the factors influencing their efficacy and their potential inclusion in heart-healthy diets. Notwithstanding the promising results hurdles must be crossed to ensure optimum anthocyanin bioavailability and consistent dietary recommendations. Future studies should focus on explaining the molecular mechanisms of the health benefits of blueberry anthocyanins and long-term cardiovascular outcomes.","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 4","pages":""},"PeriodicalIF":5.7,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70072","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144714687","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0