Food Science & Nutrition最新文献

{"title":"Encapsulation of Lacticaseibacillus rhamnosus by Extrusion Method to Access the Viability in Saffron Milk Dessert and Under Simulated Gastrointestinal Conditions","authors":"Mohammad Ganje,&nbsp;Seyed Saeed Sekhavatizadeh,&nbsp;Fatemeh Teymouri,&nbsp;Mostafa Gilkheiri,&nbsp;Bentalhoda Rahmani","doi":"10.1002/fsn3.4510","DOIUrl":"https://doi.org/10.1002/fsn3.4510","url":null,"abstract":"<p>The effectiveness of probiotics in delivering health benefits may be associated with their capacity to maintain a minimum concentration of 10⁶ CFU/g during food storage and to successfully colonize the gastrointestinal tract (GI). <i>Lacticaseibacillus rhamnosus</i> (LR) is a probiotic that does not exhibit adequate stability under harsh conditions. To enhance the survival capacity of LR during gastrointestinal storage, alginate (ALG) was used as a primary encapsulating layer through extrusion microencapsulation. Subsequently, camelina seed mucilage (CSM) and camelina seed protein (CSP) were applied as secondary layers at varying concentrations (0%–4%). Among the tested formulations, ALG-CSM-CSP (1.5%, 4%, 4% w/w) exhibited significantly higher encapsulation efficiency (94.15%) and provided appropriate LR encapsulation in SEM image. Three saffron milk desserts (SMD) containing free LR (FLR), microencapsulated LR (MLR), and a control (C) were prepared, followed by physicochemical and microbiological assessments of the samples. The result showed that at the end of storage, SMD had the lowest pH (6.21), the highest acidity (30°D), and maintained the permissible limit of probiotic bacteria (6.7 log cfu/mL) among the samples. In GI, the MLR and FLR survival rates were 43% and 45.4%, respectively on the 14th day of storage, respectively. The MLR hardness (313.70 g), adhesiveness (2.01 mJ), chewiness (9.36) and gumminess (58.8) had the greatest values among the samples. Moreover, SEM images showed a relatively denser structure for MLR. In conclusion, this study highlights the potential of CSM and CSP to protect probiotics, offering valuable insights for developing new functional foods with improved survival during storage and GI.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9714-9726"},"PeriodicalIF":3.5,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4510","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754036","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":"Improved Antioxidant, Antihypertensive, and Antidiabetic Activities and Tailored Emulsion Stability and Foaming Properties of Mixture of Corn Gluten and Soy Protein Hydrolysates Via Enzymatic Processing and Fractionation","authors":"Homaira Mirzaee,&nbsp;Hassan Ahmadi Gavlighi,&nbsp;Mehdi Nikoo,&nbsp;Chibuike C. Udenigwe,&nbsp;Amir Rezvankhah,&nbsp;Faramarz Khodaiyan","doi":"10.1002/fsn3.4532","DOIUrl":"https://doi.org/10.1002/fsn3.4532","url":null,"abstract":"<p>Bioactive peptides and protein hydrolysates have gained considerable attention in the food industry and functional food markets due to their diverse health effects, including antioxidant, antihypertensive, and antidiabetic properties. This study aimed to produce combined soy and corn protein hydrolysates using Alcalase (Al), modification of Al-hydrolysates through sequential hydrolysis using Flavourzyme (Al-FL), cross-linking of Al-hydrolysates using microbial transglutaminase (MTGase) (Al-TG), and fractionation of Al-hydrolysates by ultrafiltration (UF) with molecular weight (MW) cut-off of 100 (Al-F4), 30 (Al-F3), 10 (Al-F2), and 2 kDa (Al-F1). Notably, the &lt; 2 kDa fraction (Al-F1) showcased exceptional biological activities, including antioxidant (81.54% DPPH, 98.02% ABTS), antihypertensive (95.45%), and antidiabetic effects (44.72% α-glucosidase, 77.52% α-amylase), linked to its high hydrophobic amino acid content and low molecular weights (111 and 263 Da). Conversely, the higher molecular weight fraction (Al-TG) excelled in emulsion and foam stability, attributed to its balanced amino acid profile and larger peptides (1385–7057 Da). Our findings reveal that specific protein hydrolysate fractions, particularly Al-F1 and Al-TG, are promising for applications in food and pharmaceutical formulations due to their enhanced biological and functional properties.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9749-9763"},"PeriodicalIF":3.5,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4532","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754034","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":"The Therapeutic Effects of Lycopene Against Experimental Giardiasis in Mice","authors":"Jahan Parvaneh,&nbsp;Fatemeh Namazi,&nbsp;Seyed Mostafa Razavi,&nbsp;Saeed Nazifi,&nbsp;Hassan Nayebzadeh","doi":"10.1002/fsn3.4515","DOIUrl":"https://doi.org/10.1002/fsn3.4515","url":null,"abstract":"<p><i>Giardia duodenalis</i> is a protozoan parasite that infects approximately one billion people worldwide. In this study, the effects of lycopene on experimental giardiasis in mice were investigated by evaluating cyst shedding rate, weight changes, duodenal antioxidant status, and histopathological alteration. Ninety-five male mice aged four to six weeks were divided into six groups of 15 and one group of 5 as the negative control. All mice were infected with 2 × 10⁵ <i>Giardia duodenalis</i> (B genotype) cysts except for the negative control. The treatment groups were treated with metronidazole, mixed lycopene-metronidazole, and 5, 10, and 20 mg/kg lycopene for 7 days. The mice treated with lycopene 20 and mixed lycopene-metronidazole had no cyst shedding from the 7^th day of treatment. The mildest lesions were observed in the mixed lycopene-metronidazole group. Results showed that treatment with mixed lycopene-metronidazole significantly increased TAC and decreased MDA levels as compared with the positive control. It seems that the antigiardial effect of lycopene is related to its antioxidant properties. Nevertheless, direct effect of lycopene on <i>Giardia</i> and its probable mechanism remain to be investigated.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9727-9734"},"PeriodicalIF":3.5,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4515","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754032","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":"Neuroprotective Roles of Lauric Acid and Resveratrol: Shared Benefits in Neuroinflammation and Anxiety, Distinct Effects on Memory Enhancement","authors":"Betul Kisioglu,&nbsp;Esra Onal,&nbsp;Derya Karabulut,&nbsp;Ilyas Onbasilar,&nbsp;Asli Akyol","doi":"10.1002/fsn3.4520","DOIUrl":"https://doi.org/10.1002/fsn3.4520","url":null,"abstract":"<p>Neuroinflammation can be triggered by a high-fat/high-fructose diet (HFFD), and CD36 may be an underlying mechanism. Lauric acid (LA), the major fatty acid in coconut oil, and resveratrol, the plant-based polyphenolic compound, may exert anti-inflammatory effects. Therefore, this study investigated the possible effects of LA and resveratrol on diet-induced neuroinflammation and CD36. Healthy male C57BL/6 mice (8 weeks of age, <i>n</i> = 31) were fed a control diet (10%kcal fat) or diets containing high fat (60%kcal fat) and fructose (5% w/v fructose drinking water) for 6 weeks, <i>ad libitum</i>. Supplemented to the HFFD, mice daily received resveratrol (7.5 mg/kg) (HFFD-RSV) or LA (750 mg/kg) (HFFD-LA). At the end of the study, HFFD resulted in anxiety-like behavior, reduced locomotor activity, neuroinflammation (increased brain GFAP, IL-6, MCP-1, IFN-γ, TNF-α), and systemic inflammation (increased plasma GFAP, IFN-γ, TNF-α, IL-12p70, reduced plasma IL-10). HFFD-RSV and HFFD-LA alleviated HFFD-induced anxiety-like behavior, neuroinflammation, and systemic inflammation. HFFD-LA improved memory. Brain and plasma CD36 levels were increased by HFFD and reduced by HFFD-RSV or HFFD-LA. Dietary resveratrol and LA intake may alleviate HFFD-induced neuroinflammation, systemic inflammation, and anxiety-like behavior and improve memory, as CD36 may be an underlying mechanism.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9735-9748"},"PeriodicalIF":3.5,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4520","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754033","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":"Comparative effect of olive oil and flaxseed oil on drug induced hepatotoxicity in rats","authors":"Waqas Ahmad Khan,&nbsp;Muhammad Inam-ur-Raheem,&nbsp;Hina Rasheed,&nbsp;Muhammad Abdullah Butt,&nbsp;Farhan Saeed,&nbsp;Muhammad Afzaal,&nbsp;Faiyaz Ahmed,&nbsp;Noor Akram,&nbsp;Aasma Asghar,&nbsp;Gebremichael Gebremedhin Hailu","doi":"10.1002/fsn3.4423","DOIUrl":"https://doi.org/10.1002/fsn3.4423","url":null,"abstract":"<p>This study investigates the hepatoprotective effects of olive oil and flaxseed oil on chemically induced hepatotoxicity in rats by evaluating key biochemical parameters, including free fatty acids, iodine value, liver enzymes (ALP, ALT, AST), cholesterol, triglycerides, and HDL levels. The results demonstrated significant improvements in these markers with the administration of olive oil and flaxseed oil, either individually or in combination. The free fatty acid percentages and iodine values were consistent with the known nutritional properties of the oils. Notably, the combination of olive oil and flaxseed oil yielded the most substantial benefits, reducing ALP (115.53 ± 0.44 U/L), ALT (50.77 ± 1.46 U/L), and AST (52.12 ± 0.36 U/L) levels while improving lipid profiles by lowering cholesterol (135.4 ± 1.43 mg/dL) and triglyceride levels (57.14 ± 2.35 mg/dL) and increasing HDL levels (49.20 ± 0.45 mg/dL). These findings suggest that olive oil and flaxseed oil, due to their antioxidant and anti-inflammatory properties, can effectively mitigate liver damage and promote lipid metabolism. The study supports the potential therapeutic application of these oils in managing liver health and preventing hepatotoxicity.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9673-9681"},"PeriodicalIF":3.5,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4423","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754092","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":"Aroma compounds and physicochemical and functional properties of traditional Tokat bread","authors":"Ali Cingöz","doi":"10.1002/fsn3.4468","DOIUrl":"https://doi.org/10.1002/fsn3.4468","url":null,"abstract":"<p>This study aimed to determine the physical (height, weight, volume, color, etc.), chemical (protein, fat, ash, moisture, etc.), functional (total phenolic, flavonoid, and antioxidant capacity), nutritional (total, soluble, insoluble dietary fiber, and important starch fractions), and texture properties and volatile organic compounds of traditional Tokat bread. In addition, yeast and bacterial species were isolated and identified from the sourdoughs used in its production. Having a 6-day shelf life, traditional Tokat bread has an average total dietary fiber content of 14.64%. The predictable glycemic index was 83.09, and the slowly digestible starch content was 6.15%. In traditional Tokat bread, 45 different volatile aroma components were identified, and <i>S</i>. <i>cerevisiae</i>, <i>D</i>. <i>hansenii</i>, <i>K</i>. <i>lactis</i>, <i>L</i>. <i>plantarum</i>, and <i>L</i>. <i>mesentorides</i> species were mostly isolated in sourdough. The characteristics of traditional Tokat breads produced by traditional methods in different regions were determined. It is predicted that the taste and aroma of traditional Tokat bread originate from the hornbeam and pelite woods used in the baking stage and the sourdough used. The yeast composition of the breads collected from different regions also varies.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9702-9713"},"PeriodicalIF":3.5,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4468","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754107","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":"Sauerkraut-derived LAB strains as potential probiotic candidates for modulating carbohydrate digestion attributing bacterial organic acid profiling to antidiabetic activity","authors":"Sujay S. Huligere,&nbsp;Chandana Kumari V. B.,&nbsp;Shashank M. Patil,&nbsp;Jayanthi M.K.,&nbsp;Ling Shing Wong,&nbsp;Jureerat Kijsomporn,&nbsp;Jameel H. Al-Tamimi,&nbsp;Ramith Ramu","doi":"10.1002/fsn3.4444","DOIUrl":"https://doi.org/10.1002/fsn3.4444","url":null,"abstract":"<p>Sauerkraut-derived lactic acid bacterial (LAB) strains have gained attention due to their potential health benefits. This study focuses on evaluating seven Sauerkraut-derived RAMULAB strains isolated from sauerkraut, aiming to identify promising candidates for modulating α-glucosidase (AG) and α-amylase (AM) enzymatic functions. RAMULAB strains with remarkable probiotic potential can contribute to the digestive health and manage conditions like diabetes. Identifying robust candidates from sauerkraut, a fermented food, holds promise for natural and cost-effective probiotic sources. The RAMULAB strains underwent extensive characterization, including identification through 16S ribosomal RNA (rRNA) sequencing. Their tolerance to harsh conditions, adherence properties, antimicrobial activity, antioxidant potential, and inhibition of AG and AM were assessed. In silico analyses explored their molecular interactions, particularly with hydroxycitric acid, a potential antidiabetic compound. Among the RAMULAB strains, RAMULAB48 emerged as a standout candidate. It displayed exceptional resilience to acidic bile (≥97%), and simulated gastrointestinal conditions (≥95%), highlighting its suitability for probiotic applications. RAMULAB48 exhibited robust adherence properties, including cell-surface hydrophobicity (80%), autoaggregation (42%), coaggregation with pathogens (≥33%), and adhesion to epithelial cells. Additionally, all seven isolates demonstrated gamma-hemolysis and resistance to antibiotics (Kanamycin, Methicillin, and Vancomycin), while displaying strong antibacterial properties against foodborne pathogens. These RAMULAB strains also exhibited varying degrees of antioxidant activity, with RAMULAB48 displaying the highest potential (≥41%). In terms of antidiabetic activity, cell-free supernatant (CS) obtained from RAMULAB48 expressed the highest inhibition levels, notably inhibiting yeast AG by an impressive 59.55% and AM being by a remarkable 67.42%. RAMULAB48 produced organic acids, including hydroxycitric acid (28.024 mg/mL), which showed promising antidiabetic properties through in silico analyses, indicating favorable interactions with the target enzymes. This study identifies <i>Lacticaseibacillus paracasei</i> RAMULAB48, a Sauerkraut-derived RAMULAB strain, as a promising probiotic candidate with exceptional tolerance, adherence properties, antimicrobial activity, antioxidant potential, and antidiabetic effects. The presence of hydroxycitric acid further underscores its potential in managing diabetes.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9682-9701"},"PeriodicalIF":3.5,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4444","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754031","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":"Exploring Consumption of Ultra-Processed Foods and Diet Quality in the Context of Popular Low Carbohydrate and Plant-Based Dietary Approaches","authors":"Kayla-Anne Lenferna De La Motte,&nbsp;Jessica L. Campbell,&nbsp;Caryn Zinn","doi":"10.1002/fsn3.4496","DOIUrl":"https://doi.org/10.1002/fsn3.4496","url":null,"abstract":"<p>This study investigates diet quality across four popular dietary patterns: Ketogenic Diet, Low-Carbohydrate Healthy-Fat, Vegetarian, and Vegan, employing the NOVA and Human Interference Scoring System (HISS) classification systems. Utilizing a modified Food Frequency Questionnaire (FFQ) and analyzing 168 participants' dietary habits, the research identifies notable differences in dietary quality among the dietary patterns. While all groups reported lower consumption of UPFs than the general population, plant-based diets demonstrated higher UPF consumption than ketogenic and low carbohydrate diets. The study reveals that both NOVA and HISS effectively identify UPFs, with significant differences observed at various processing levels, except for UPFs where both systems showed similarity. This research contributes to the detailed understanding of diet quality within popular dietary patterns, highlighting the importance of considering food processing in dietary choices and the need for ongoing research to further elucidate the health implications of different types of UPFs.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9651-9663"},"PeriodicalIF":3.5,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4496","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754089","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":"Vine Tea Extract Enhanced the Fermentation of Skimmed Milk by Lacticaseibacillus casei","authors":"Kun Wang,&nbsp;Chengjie Ma,&nbsp;Man Zhang","doi":"10.1002/fsn3.4547","DOIUrl":"https://doi.org/10.1002/fsn3.4547","url":null,"abstract":"<p>Vine tea extract (VTE), from the traditional Chinese herbal tea, was added to reconstituted skimmed milk; the mixture was fermented with <i>Lacticaseibacillus casei</i>, and fermentation characteristics, flavonoid content, antioxidant capacity (AOC), and viability of <i>L. casei</i> were measured. 2 mg/mL VTE promoted <i>L. casei</i> growth and 8 mg/mL VTE inhibited growth, an effect consistent with observed pH changes. Total flavonoid content and AOC increased with increasing VTE dosage. Dihydromyricetin was partially metabolized during fermentation and accounted for most of the antioxidant function of VTE. 2 mg/mL VTE was optimal for maintenance of probiotic culture and pH stability during cold storage and improved AOC during product shelf life. VTE has the potential to increase the health benefits of probiotic dairy products, and the resulting mixture may be suitable to use as a daily milk-based health drink.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9664-9672"},"PeriodicalIF":3.5,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4547","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754091","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":"Gastroprotective Efficacy of North African Medicinal Plants: A Review on Their Therapeutic Potential for Peptic Ulcers","authors":"Nezar Cherrada,&nbsp;Ahmed Elkhalifa Chemsa,&nbsp;Noura Gheraissa,&nbsp;Ibtissam Laib,&nbsp;Zakia Gueboudji,&nbsp;Mohamed EL-Shazly,&nbsp;Abdelmalek Zaater,&nbsp;Asma Abid,&nbsp;Sherouk Hussein Sweilam,&nbsp;Talha Bin Emran,&nbsp;Sadok Nani,&nbsp;Bilal Benamor,&nbsp;Djilani Ghemam Amara,&nbsp;Ayomide Victor Atoki,&nbsp;Mohammed Messaoudi","doi":"10.1002/fsn3.4536","DOIUrl":"https://doi.org/10.1002/fsn3.4536","url":null,"abstract":"<p>Peptic ulcer disease remains a prevalent gastrointestinal disorder worldwide. Current treatments often have limitations, sparking interest in alternative therapies from medicinal plants. This review examines the gastroprotective potential of 54 North African medicinal plants against peptic ulcers. An extensive literature search was conducted, focusing on plants with preclinical and clinical evidence of anti-ulcer efficacy and documented use in North African traditional medicine. The review identified several promising plant species, such as licorice (<i>Glycyrrhiza glabra</i>), chamomile (<i>Matricaria chamomilla</i>), olive (<i>Olea europaea</i>), pomegranate (<i>Punica granatum</i>), Aloe vera, and black seed (<i>Nigella sativa</i>), along with their bioactive constituents, including flavonoids, tannins, and terpenoids. These compounds exhibit gastroprotective properties through multiple mechanisms, such as enhancing the gastric mucosal barrier, inhibiting acid secretion, displaying antioxidant and anti-inflammatory effects, promoting ulcer healing, and combating <i>Helicobacter pylori</i> infection. The evidence presented includes in vitro assays, animal models, and some clinical studies. While many of the 53 plants reviewed demonstrated significant anti-ulcer effects compared to standard drugs, further clinical research is needed to establish efficacy and safety in humans. The synergistic actions of phytochemical mixtures in medicinal plant extracts likely contribute to their therapeutic potential. This review highlights the role these North African medicinal plants may play in the prevention and treatment of peptic ulcers and identifies promising candidates for further research and development of evidence-based botanical therapies.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"8793-8824"},"PeriodicalIF":3.5,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4536","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754090","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}