Food Science & Nutrition最新文献

{"title":"Characterization of Polyphenolic Compounds and Antioxidant Activities of Tagetes Flowers With Varying Treatments Using LC-ESI-QToF-MS/MS","authors":"Ayesha Siddiqa,&nbsp;Adnan Khaliq,&nbsp;Muhammad Tauseef Sultan,&nbsp;Muhammad Farhan J. Chugthai,&nbsp;Samreen Ahsan,&nbsp;Waseem Khalid,&nbsp;Hafiz Suleria","doi":"10.1002/fsn3.71047","DOIUrl":"https://doi.org/10.1002/fsn3.71047","url":null,"abstract":"<p><i>Tagetes erecta</i> is a valuable medicinal plant, with its flowers being edible and recognized for numerous health benefits attributed to its bioactive polyphenolic compounds. Despite the increasing interest in polyphenols from medicinal plants, limited studies have explored the impact of processing and extraction methods on the bioactive compounds of <i>Tagetes</i> flowers, especially those often discarded after a single use. This study investigated and compared the efficacy of extraction methods on polyphenolic compounds by varying methods of drying and extraction. The total phenolics and their antioxidant activities were measured using free radical scavenging, reducing power, and ferrous ion-chelating assays. LC-ESI-QTOF-MS/MS and high-performance liquid chromatography (HPLC) coupled with a diode array detector (DAD) were used for the identification and quantification of individual phenolic compounds. The higher total phenolic content and flavonoid content were observed in freeze-dried samples of marigold upon ultrasound extraction using ethanol (74.57 mg GAE/g). Antioxidant potential in various assays: DPPH (18.49 mg AAE/g), ABTS (32.14 mg AAE/g), RPA (66.39 mg TE/g), TAC (70.25 mg AAE/g) were also observed highest (70% ethanol), while FRAP (59.76 mg AAE/g), FICA (2.17 mg EE/g), and OH⁻ (267 mg TE/g) in (70% acetone) ultrasonicated extracts of freeze-dried samples. FT-IR of various freeze-dried (FD) extract samples were compared with the raw powder of <i>Tagetes</i>, which exhibited similar functional groups, confirming that ultrasonication had no adverse effect on the functional bioactive compounds. Liquid chromatography with mass spectrometry (LCMS/MS) analysis tentatively identified 33 polyphenolic compounds, including phenolic acids (13), carotenoids (3), flavonoids (14), and other polyphenols in conventional and ultrasound extract samples. High-performance liquid chromatography (HPLC-DAD) quantification of freeze-dried samples showed phenolic acids to be higher for samples [MFEU (85.28 mg/g) &gt; MFAU (70.71 mg/g)] extracted through ultrasound-assisted extraction. These findings indicate that the application of ultrasound-assisted extraction (UAE), in combination with suitable drying methods and solvent systems, can substantially enhance the recovery of functional compounds from <i>Tagetes flowers</i>, its potential utilization in nutraceuticals and functional food products, while also contributing to the reduction of plant-based waste.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 10","pages":""},"PeriodicalIF":3.8,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.71047","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145223800","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ultrasound-Microwave Associated Extraction of Anthocyanins From Mulberry and Their Antioxidant and Anticancer Activities","authors":"Haibao Tang,&nbsp;Baogang Zhou,&nbsp;Ran Liu,&nbsp;Luo Weng,&nbsp;Kundian Che,&nbsp;Wei Gao,&nbsp;Zhanjun Chen,&nbsp;Jialin Yang,&nbsp;Haoyuan Luo,&nbsp;Shangjian Li,&nbsp;Wenzhong Hu","doi":"10.1002/fsn3.71022","DOIUrl":"https://doi.org/10.1002/fsn3.71022","url":null,"abstract":"<p>Mulberry anthocyanins (MA) are one of the important bioactive substances in mulberry, the extraction methods of MA are relatively limited, and there are few studies on their antitumor biological activity. This study employs response surface methodology (RSM) combined with single-factor experiments to optimize the extraction conditions for ultrasound-microwave associated extraction (UMAE) of MA. Based on the RSM, the optimal extraction process conditions for mulberry anthocyanins are as follows: solid–liquid ratio of 1:20, ethanol concentration of 80%, and ultrasonic power of 340 W. Under these conditions, the anthocyanin yield reached 5.98 mg/g. Biological activity, cell apoptosis, cell morphology, and cell invasion experiments all demonstrated that mulberry anthocyanins have an inhibitory effect on 4 T1 cells. These findings suggest that the extraction rate of anthocyanins from mulberry can be improved by UMAE, and it has also been demonstrated that mulberry anthocyanins possess notable antitumor activity, highlighting their potential for therapeutic applications. Antioxidant assays revealed that MA obtained via UMAE exhibited significantly stronger scavenging capacities against DPPH·, ·OH, and ABTS· radicals compared to conventional solvent extraction. This enhanced activity may be attributed to milder extraction conditions, which better preserve MA's structural integrity and bioactive properties. Theoretically, these results corroborate that MA possesses remarkable antioxidant potential, consistent with its previously reported antitumor efficacy.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 10","pages":""},"PeriodicalIF":3.8,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.71022","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145224081","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Utilization of Spent Coffee Grounds as an Antioxidant Dietary Fiber in Beef Patties: Oxidative Stability, Texture Properties, and Molecular Docking","authors":"Nazik Meziyet Dilek","doi":"10.1002/fsn3.70919","DOIUrl":"https://doi.org/10.1002/fsn3.70919","url":null,"abstract":"<p>Spent coffee grounds (SCG) are rich in valuable nutrients, including dietary fiber, proteins, lipids, vitamins, minerals, and various bioactive compounds. In the context of food science, it is essential to reconsider SCG not as waste, but as a potential functional ingredient that can be valorized to reduce environmental impact and enhance nutritional and economic value in food systems. In this study, SCG of Turkish, espresso, or filter coffee was evaluated as a resource of dietary fiber and antioxidants in beef patties during refrigerated storage over 7 days. Physicochemical (pH, water activity, color, cooking loss, diameter reduction, dietary fiber content, and oxidative stability), textural, and sensory traits of beef patties were determined. The spent coffee ground treatment significantly increased the dietary fiber content of the samples (<i>p</i> &lt; 0.05). The lowest TBARS number was found in the groups of treatment (T1, T2, and T3) on the 7th day. Additionally, the pharmacokinetic properties and safety profiles of selected SCG-derived phytochemicals were assessed using ADMET analysis, revealing favorable bioavailability and non-inhibitory effects on cytochrome P450 enzymes. Molecular docking studies against the 2FLU (Kelch-Neh2 Complex) target protein demonstrated strong binding interactions, with chlorogenic acid exhibiting the highest affinity (−9.3 kcal/mol, Ki: 0.152 μM). The sensory scores showed that incorporating SCG, especially Turkish and filter coffee grounds, improved the odor properties of beef patties but adversely affected texture due to their fibrous and porous nature. Yet, general consumer acceptability was higher for these samples compared to the control group. As a result, utilizing SCG as a resource of antioxidants and dietary fiber in meat products represents a viable, natural, and cost-effective solution for the meat industry.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 10","pages":""},"PeriodicalIF":3.8,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70919","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145224082","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phytochemical Profiling and Anti-Inflammatory Effects of Aerial and Underground Parts of Apium graveolens var. rapaceum (Celeriac): Potential Health Benefits of Discarded Aerial Parts","authors":"Sang A. Kwak,&nbsp;Jane J. Lee,&nbsp;Ju Hong Park,&nbsp;Nami Joo","doi":"10.1002/fsn3.71011","DOIUrl":"https://doi.org/10.1002/fsn3.71011","url":null,"abstract":"<p><i>Apium graveolens</i> var. <i>rapaceum</i> <i>(celeriac</i>), a root vegetable cultivated as a medicinal plant since ancient times, has gained attention due to its nutritional and health benefits. The aerial parts of celeriac (APC) are rich in compounds such as apigenin, known for its potent anti-inflammatory properties. However, APC is often discarded due to its tough texture and bitter taste. To assess the health benefits and explore the potential of both the APC and underground parts of celeriac (UPC) as functional food ingredients, their phytochemical profiles and anti-inflammatory effects were evaluated. In particular, this study aimed to investigate the feasibility of utilizing the often-discarded APC as a functional food by thoroughly analyzing the composition of the entire celeriac plant. Phytochemical analysis of APC and UPC revealed 31 compounds, including 9 hydroxycinnamic acids, 2 hydroxycoumarins, 1 flavonol, 8 flavones, 8 furanocoumarins, and 3 phthalides. APC contained higher levels of compounds providing anti-inflammatory effects and health benefits than UPC. When evaluating their anti-inflammatory effects in LPS-induced RAW264.7 macrophages, ethanolic extracts of APC (APCE) and UPC (UPCE) reduced NO and PGE₂ production in a concentration-dependent manner (<i>p</i> &lt; 0.05), decreased mRNA expression levels of iNOS and COX-2 (<i>p</i> &lt; 0.05), and suppressed mRNA levels of pro-inflammatory cytokines (TNF-α, IL-6, IL-1β). Notably, APCE demonstrated strong anti-inflammatory effects at higher concentrations (0.5 mg/mL, <i>p</i> &lt; 0.05). This study confirms the potential of currently discarded APC as functional food ingredients and pharmacological substances, suggesting they could offer health benefits.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 10","pages":""},"PeriodicalIF":3.8,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.71011","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145224016","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recovery of Proteins and Bioactive Peptides From Potato Peels","authors":"Aytunga Arik Kibar,&nbsp;Özlem Aslan,&nbsp;Halil Dasgin,&nbsp;Emel Önder Fırat,&nbsp;Halil Rıza Avcı,&nbsp;Serhat Koçer,&nbsp;Fatih Tosun","doi":"10.1002/fsn3.71028","DOIUrl":"https://doi.org/10.1002/fsn3.71028","url":null,"abstract":"<p>Potato peels, a significant byproduct of the potato processing industry, hold immense potential for sustainable utilization due to their rich composition of proteins, bioactive peptides, dietary fibers, and phenolic compounds. These components not only present opportunities for functional food development but also align with the principles of a circular economy by reducing waste and creating value-added products. This review provides a comprehensive synthesis of current knowledge on potato peel proteins and bioactive peptides, covering extraction and purification methods, health-promoting properties, and technological applications. Recent advances in enzymatic hydrolysis and membrane separation are discussed, along with the functional properties and health benefits of derived peptides, including antioxidant, anti-inflammatory, antihypertensive, and antidiabetic activities demonstrated in in vitro and in vivo models. While enzymatic production methods are well studied, alternative approaches such as autolysis and fermentation remain underexplored and merit further investigation. The review also addresses food safety concerns associated with glycoalkaloids and protease inhibitors present in potato peels. Despite current challenges—such as low protein content, bitter taste, and limited bioavailability—integrated valorization strategies can enhance their economic and functional potential. Overall, potato peel-derived proteins and peptides emerge as promising candidates for the development of functional foods and nutraceuticals, with future research needed to unlock their full application potential.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 10","pages":""},"PeriodicalIF":3.8,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.71028","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145224017","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hepatoprotective Properties of Opuntia ficus indica Cladodes Against NiSO4-Induced Oxidative Stress and Liver Damage","authors":"Sara Razzak,&nbsp;Marouane Aouji,&nbsp;Soufiane El Assri,&nbsp;Chaima Sabri,&nbsp;Abdessamad Ittorahou,&nbsp;Laila Ibouzinedine,&nbsp;Amir Bouallegue,&nbsp;Esmael M. Alyami,&nbsp;Abdulrahman A. Almehizia,&nbsp;Farid Khalouki,&nbsp;Fakhreldeen Dabiellil,&nbsp;Mohammed Bourhia,&nbsp;Anass Haloui,&nbsp;Youness Taboz","doi":"10.1002/fsn3.71044","DOIUrl":"https://doi.org/10.1002/fsn3.71044","url":null,"abstract":"<p>The <i>Opuntia</i> genus exhibits several mechanisms that support liver function. Due to its richness in phenolic compounds, our study highlights the hepatoprotective potential of <i>Opuntia ficus-indica</i> cladode juice in mitigating nickel-induced liver injury. The polyphenol content was determined using spectrophotometric analysis and HPLC-MS. Experimental hepatotoxicity was induced by intraperitoneal (i.p.) injection of NiSO₄. To assess the hepatoprotective effects of cladode juice, various analyses were performed to evaluate its impact on enzymatic activity, serum biomarkers, oxidative stress markers, and liver tissue structure. Quantification of phenolic compounds confirmed the presence of total polyphenols and flavonoids. Chromatographic analysis identified p-coumaric acid, piscidic acid, isorhamnetin-3-O-neohesperoside, and ellagic acid as the major phenolic constituents. Cladode juice exhibited a hepatoprotective effect in rats intoxicated with nickel sulfate (NiSO₄), as evidenced by the modulation of plasma hepatic biomarkers, restoration of oxidative stress marker levels, and a marked reduction in hepatic lesions observed through histological analysis. Molecular docking studies of the four identified polyphenolic compounds with alanine transaminase revealed a higher binding affinity for ellagic acid, followed by p-coumaric acid. These beneficial effects are attributed to the plant's diverse bioactive compounds, highlighting their potential to mitigate oxidative damage and support liver function.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 10","pages":""},"PeriodicalIF":3.8,"publicationDate":"2025-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.71044","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145224108","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unraveling the Anti-Obesity Potential of White Kidney Bean α-Amylase Inhibitors: Mechanistic Insights From Enzyme Kinetics to Gut Microbiota Modulation","authors":"Jiai Yan,&nbsp;Jianguang Zhao,&nbsp;Pamila Naizemuding,&nbsp;Wei Zhao,&nbsp;Jing Sun,&nbsp;Yingyu Wang,&nbsp;Ju Yang,&nbsp;Dan Li,&nbsp;Feng Zhang,&nbsp;Hong Cao","doi":"10.1002/fsn3.71043","DOIUrl":"https://doi.org/10.1002/fsn3.71043","url":null,"abstract":"<p>The global rise in obesity, driven largely by excessive carbohydrate consumption, highlights the demand for innovative dietary interventions targeting starch digestion. This study investigates the anti-obesity effects of α-amylase inhibitors (α-AI) extracted from white kidney beans, employing a multidisciplinary strategy encompassing botanical screening, enzyme kinetics, clinical trials, and gut microbiota profiling. Among 10 varieties evaluated, the A10 strain from Jilin Province demonstrated the highest α-AI activity, characterized by noncompetitive inhibition that remains effective across varying starch concentrations. In an 8-week randomized controlled trial, α-AI supplementation significantly reduced body weight, BMI, waist circumference, and hip circumference compared to placebo. Further, 16S rRNA sequencing revealed dual mechanisms: enrichment of SCFA-producing bacteria (e.g., <i>Bifidobacterium</i> and <i>Bacteroides ovatus</i>) and modulation of microbial lipid metabolic pathways. These results highlight α-AI as a dual-action anti-obesity agent, combining direct enzymatic inhibition with microbiome-mediated metabolic effects. By bridging phytochemical characterization with clinical outcomes, this work proposes a novel therapeutic approach that simultaneously targets carbohydrate absorption and gut microbial ecology, supporting the development of standardized α-AI formulations as potential nutraceuticals for metabolic syndrome.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 10","pages":""},"PeriodicalIF":3.8,"publicationDate":"2025-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.71043","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145224106","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Soybean Synergies: A Comprehensive Review on Novel Extraction Techniques and Their Role in Unlocking Health Potential","authors":"Muhammad Rashid,&nbsp;Iqra Khalid,&nbsp;Gaurav Sanghvi,&nbsp;Amar Shankar,&nbsp;Farhan Saeed,&nbsp;Muhammad Afzaal,&nbsp; Mehwish,&nbsp;Mayank Kundlas,&nbsp;Catherine Tamale Ndagire","doi":"10.1002/fsn3.70983","DOIUrl":"10.1002/fsn3.70983","url":null,"abstract":"<p>Food is essential for human nutrition, health, and the development of the human body. Soybean is an important plant-based food and is considered the primary dietary source in recent days. Almost 18%–22% of soybean is comprised of tiny, stable oil bodies with a concentration of triacylglycerol, rich in bioactive substances. These oil bodies of soybean consist of oleosins and steroleosin as part of the monolayer of phospholipids. When soybean oil bodies (SOBs) are extracted in an aqueous solution, a second layer of proteins, primarily composed of lipoxygenase, glycinin, and conglycinin, including Bd 30 K/P34, is added. Research has been conducted on SOBs to better understand their characteristics and how they interact with other chemicals in the manufacturing of many food products to replace the traditional oil-in-wateremulsions method. This review briefly explains the composition of soybean and different oil extraction techniques, as well as its health benefits. Among the plant-based proteins, soy protein and its byproducts are discussed in detail. Additionally, the review explores the qualities of soybean oil bodies, highlighting their most common and effective food applications and providing a detailed description of their structure and composition.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 10","pages":""},"PeriodicalIF":3.8,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12481215/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145206093","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Health Benefits and Food Applications of Bioactive Constituents From Different Medicinal Parts (Bark, Leaf, and Fruit) of Lycium barbarum","authors":"Mengfan Peng,&nbsp;Caixia Li,&nbsp;Xue Yang,&nbsp;Tingting Ye,&nbsp;Baosong Liu","doi":"10.1002/fsn3.71018","DOIUrl":"10.1002/fsn3.71018","url":null,"abstract":"<p><i>Lycium barbarum</i> is a plant that is a member of the Solanaceae family. Different tissues and organs from this plant are widely used in traditional Chinese medicine because of their abundant functional ingredients. Recently, <i>Lycium barbarum</i> has been the subject of several ethnopharmacological studies. With the deepening research and development of products utilizing functional ingredients, the edible value of <i>Lycium barbarum</i> has been gradually explored, attracting the attention of scholars due to its excellent nutritional properties. In 1988, the fruits of <i>Lycium barbarum</i> were officially included in the list of “both medicine and food” by the Chinese Ministry of Health. Additionally, the bark and leaves of <i>Lycium barbarum</i> are edible. Owing to its dual-use characteristics in medicine and food, <i>Lycium barbarum</i> has been widely used as a traditional Chinese medicine and functional food worldwide. However, a comprehensive summary focused on the functional ingredients, pharmacological effects, food research and development status, and safety of <i>Lycium barbarum</i> is lacking. Therefore, we reviewed the major functional ingredient categories, structural characteristics, and nutritional value. Furthermore, we summarize the pharmacological effects of the functional ingredients to support their further application as therapeutic agents. Food research and the development of functional ingredients from <i>Lycium barbarum</i> are also systematically reviewed. Finally, this review provides a comprehensive overview of the safety and future development of products derived from <i>Lycium barbarum</i>, exploring potential applications in the fields of cosmetics, agriculture, functional foods, and nutritional supplements of its bioactive constituents, with the aim of facilitating further extensive investigations into its utilization.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 10","pages":""},"PeriodicalIF":3.8,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12481216/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145206024","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Forsythiaside A Suppresses Ferroptosis and Mitigates Type 2 Diabetes Osteoporosis Through the NRF2/GPX4 Axis","authors":"Yi-xun Huang,&nbsp;Yi-tian Bu,&nbsp;Ye-kai Zhang,&nbsp;Yi-kai Wang,&nbsp;Yang-fan Guo,&nbsp;Chen Jin,&nbsp;Si-xiang Feng,&nbsp;Lai-fa Kong,&nbsp;Wei-kai Chen,&nbsp;Lei Yang","doi":"10.1002/fsn3.70991","DOIUrl":"10.1002/fsn3.70991","url":null,"abstract":"<p>Type 2 diabetes osteoporosis (T2DOP) is a chronic bone metabolic disorder that has led to substantial economic losses worldwide. Unlike conventional postmenopausal osteoporosis, the hyperglycemic microenvironment in T2DOP significantly heightens the risk of fractures and osteonecrosis. However, effective pharmacological interventions for T2DOP remain scarce. Research indicates that ferroptosis is crucial in the development of T2DOP. Forsythiaside A (FA), extracted from <i>Forsythia suspensa</i> fruit, demonstrates various biological activities such as anti-inflammatory, antioxidant, neuroprotective effects, and ferroptosis inhibition. This study aims to investigate the effects and mechanisms of FA in the context of T2DOP. We developed T2DOP models both in vitro and in vivo and subsequently treated them with FA. The results demonstrated that FA effectively inhibited ferroptosis and mitigated T2DOP. Mechanistic studies indicate that FA may promote the nuclear translocation of nuclear factor erythroid 2-related factor 2 (Nrf2), enhancing glutathione peroxidase 4 (GPX4) expression to inhibit ferroptosis. FA concurrently boosts the expression of proteins associated with osteogenesis. In conclusion, our study highlights FA as a potential therapeutic agent for the treatment of T2DOP.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 10","pages":""},"PeriodicalIF":3.8,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12479373/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145206116","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}