Food Science & Nutrition最新文献

{"title":"Minimum Dietary Diversity and Associated Factors Among 6-23 Months Children in Ethiopia: A Systematic Review and Meta-Analysis.","authors":"Melkamu Senbeta Jimma, Dawit Getachew Assefa, Muluwas Amentie Zelka, Alemayehu Assefa Amaya, Mulualem Birhanu Begawo, Ermias Sisay Chanie, Fisha Alebel Gebreeyesus, David Lim","doi":"10.1002/fsn3.72481","DOIUrl":"https://doi.org/10.1002/fsn3.72481","url":null,"abstract":"<p><p>The 6-23-month period is a critical stage in child development, during which the transition from exclusive breastfeeding to complementary feeding increases the risk of nutritional deficiencies and related health problems. This study aimed to estimate the prevalence of minimum dietary diversity (MDD) and identify factors associated with MDD among children aged 6-23 months in Ethiopia. A systematic review and meta-analysis were conducted in accordance with PRISMA guidelines. PubMed, Google Scholar, Embase, Health InterNetwork Access to Research Initiative (HINARI), Cochrane Library, and Web of Science were searched for studies published from April 1, 2018, to April 25, 2026. Study quality was assessed using the Newcastle-Ottawa Scale. Thirteen studies were included and analyzed in RStudio version 4. A random-effects model was used to estimate the pooled prevalence of MDD. Factors associated with MDD were synthesized narratively because of variable categorizations, directions of association, reference categories, and reporting of effect measures across studies. Subgroup analyses and an assessment of publication bias were also conducted. The review protocol was registered in PROSPERO (CRD42023415050). Thirteen studies involving 7194 participants were included. The pooled prevalence of minimum dietary diversity among Ethiopian children aged 6-23 months was 27% (95% CI: 21-33). Substantial between-study heterogeneity was observed (<i>I</i> ² = 97.58%, <i>p</i> < 0.001; <i>τ</i> ² = 0.01; Q(12) = 414.67, <i>p</i> < 0.001), indicating considerable variability in prevalence estimates across studies and warranting cautious interpretation. Among 13 studies that adjusted for confounders, child age, maternal education, use of antenatal and postnatal care, family size, and household wealth index were the most frequently reported as being significantly associated with MDD in the primary studies. In conclusion, despite observed heterogeneity, the prevalence of MDD remains low and below the WHO 2030 target. Strengthening maternal education, antenatal and postnatal care, and socioeconomic conditions may improve child nutrition and support progress toward Sustainable Development Goal 2.2 by 2030.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 10","pages":"e72481"},"PeriodicalIF":5.0,"publicationDate":"2026-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13661749/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149192655","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":"Inflammatory Potential of Diet and Breast Cancer Risk: A Population-Based Case-Control Study.","authors":"Reza Amani-Beni, Sherry Price, Bahar Darouei, Ibrahim Abdollahpour, Shaghayegh Haghjooy Javanmard, Kazem Zendehdel, James R Hebert","doi":"10.1002/fsn3.72473","DOIUrl":"10.1002/fsn3.72473","url":null,"abstract":"<p><p>Chronic inflammation may contribute to breast cancer (BC). The Dietary Inflammatory Index (DII) and energy-adjusted DII (E-DII) quantify the inflammatory potential of diet. This case-control study evaluated associations of the DII and E-DII with BC risk among Iranian women. We recruited 600 newly diagnosed BC cases and 600 population-based controls from Isfahan, Iran. Dietary intake was assessed using a validated 168-item food frequency questionnaire (FFQ). DII and E-DII scores were calculated based on 26 and 25 food parameters, respectively. Logistic regression models were used to estimate odds ratios (ORs) and 95% confidence intervals (CIs). Multivariable-adjusted models accounted for confounders including age, body mass index, reproductive history, and sunlight exposure. Higher E-DII scores were significantly associated with an increased odds of developing BC. In the fully adjusted models, women in the highest quartile of the E-DII had 63% greater risk than those in the lowest quartile (adjusted OR: 1.63; 95% CI: 1.08-2.45). Analyses based on continuous E-DII also showed that each unit increase in the E-DII score was linked to a 14% increase in BC odds (adjusted OR: 1.14; 95% CI: 1.05-1.24). In contrast, DII scores were not significantly associated with BC risk in any of the models. This study demonstrated that diets with stronger inflammatory properties, indicated by elevated E-DII scores, are associated with a higher risk of BC among Iranian women. These outcomes underline the value of using energy-normalized inflammatory indices when assessing dietary influences on cancer risk.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 10","pages":"e72473"},"PeriodicalIF":5.0,"publicationDate":"2026-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13660406/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149180284","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":"Nutritional and Sensory Evaluation of Complementary Foods Developed From Staple Grains and Dried Dagaa Fish (<i>Stolothrissa tanganicae</i>).","authors":"Marie Amélie Nabuholo, Olouwafemi Mistourath Mama, Adama Diouf, Esto Bahizire, Galibwa Kulimushi Alexis, Ciribagula Nkulwe Rodrigue, Nicole Idohou-Dossou","doi":"10.1002/fsn3.72463","DOIUrl":"https://doi.org/10.1002/fsn3.72463","url":null,"abstract":"<p><p>Plant-based complementary foods commonly consumed in South-Kivu are often deficient in protein and essential micronutrients, contributing to undernutrition among young children. This study developed fish-enriched complementary flours and evaluated their proximate composition, sensory quality, acceptability, and storability. Three composite flours were formulated: a control complementary flour (CCF, no fish) and two enriched formulations containing 40% (ECF1) and 20% (ECF2) dried dagaa. Proximate composition and mineral content were determined using AOAC methods, and the sensory acceptability of CCF and ECF1 was evaluated among 82 mother-child pairs using a 7-point hedonic scale. Nutrient composition differed significantly among formulations (<i>p</i> < 0.0001). ECF1 had the highest levels of protein (33.1 g/100 g), iron (11.5 mg/100 g), zinc (6.54 mg/100 g), and calcium (820.5 mg/100 g), whereas CCF had the highest carbohydrate (71.7 g/100 g) and energy (408 kcal/100 g) contents. Based on a 50 g dry flour serving as recommended by WFP, ECF1 provided the greatest estimated contribution to protein and mineral requirements for infants aged 6-12 months. Sensory evaluation showed that both mothers and children preferred CCF to ECF1 (<i>p</i> < 0.0001). Nevertheless, ECF1 achieved acceptable child acceptability (68.3% with an appreciation index ≥ 70%), and nearly two-thirds of mothers expressed willingness to offer the product despite its lower sensory scores. Both formulations remained microbiologically safe after 6 months of ambient storage. These findings demonstrate that dried dagaa substantially improves the nutrient density of cereal-based complementary foods while maintaining acceptable sensory properties and storage stability, supporting its potential as a sustainable food-based strategy to improve complementary feeding in resource-limited settings.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 10","pages":"e72463"},"PeriodicalIF":5.0,"publicationDate":"2026-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13657861/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149180328","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":"Structural Characterization and In Vitro <i>α</i>-Amylase Inhibitory and Bile Acid-Binding Properties of a Glucan Isolated From Fermented Cowpea Natto.","authors":"Jinyi Yu, Mengyue Xu, Hui Li, Enzhao Yan, Huifang Niu, Qin Liu, Hongxing Zhang, Hongbo Wang","doi":"10.1002/fsn3.72456","DOIUrl":"https://doi.org/10.1002/fsn3.72456","url":null,"abstract":"<p><p>Cowpea natto is a fermented legume food with potential functional properties. However, the effects of fermentation on cowpea polysaccharides remain insufficiently understood. In this study, cowpea was fermented with <i>Bacillus subtilis</i> natto, and polysaccharides extracted from unfermented cowpea (JD) and fermented cowpea natto (JD-F) were comparatively characterized. Fermentation increased the polysaccharide yield by 35.60%. A homogeneous polysaccharide, designated JDFE1-F, was isolated and purified from JD-F and had a weight-average molecular weight (<i>M</i> _w) of 5.175 kDa. Monosaccharide composition analysis showed that JDFE1-F was predominantly composed of glucose (Glc, 98.22%). Methylation analysis and nuclear magnetic resonance (NMR) spectroscopy revealed that JDFE1-F possessed a backbone mainly composed of →4)-<i>α</i>-D-Glc<i>p</i>-(1→ residues, with limited substitution at the <i>O</i>-6 position. Its branched regions contained terminal <i>α</i>-D-Glc<i>p</i>-(1→ residues and minor <i>α</i>-D-Glc<i>p</i>-(1 → 5)-<i>α</i>-L-Ara<i>f</i>-(1→ structural motifs. Following purification, the total carbohydrate content of JDFE1-F increased to 85.12% ± 3.09%. JDFE1-F exhibited an <i>α</i>-amylase IC₅₀ of 2.668 ± 0.281 mg/mL, which was significantly lower than that of JD (<i>p</i> < 0.05). At 4 mg/mL, JDFE1-F bound 58.09% ± 2.58% of sodium glycodeoxycholate and 60.79% ± 2.87% of sodium taurodeoxycholate. The concentration required for 50% sodium glycodeoxycholate binding was significantly lower for JDFE1-F than for JD (<i>p</i> < 0.05), whereas no significant differences among the three preparations were observed for sodium taurodeoxycholate binding. These findings indicate that fermentation with <i>Bacillus subtilis</i> natto increased the polysaccharide yield and was associated with changes in the compositional and in vitro functional characteristics of cowpea polysaccharides. The low molecular weight, glucose-rich composition, and branched <i>α</i>-glucan structure of JDFE1-F may be associated with its observed in vitro activities, providing a basis for further investigation of its structure-function relationships and physiological relevance.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 10","pages":"e72456"},"PeriodicalIF":5.0,"publicationDate":"2026-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13656196/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149180410","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":"Integrating Transcriptomic and Proteome Analysis to Understand Muscle Qualities and Related Regulatory Factors of Holstein Beef Under Transportation Stress","authors":"Zhaomin Lei,&nbsp;Siyu Cheng,&nbsp;Ruixin Yang,&nbsp;Jinping Shi,&nbsp;Zemin Li,&nbsp;Wangjing Liu","doi":"10.1002/fsn3.72415","DOIUrl":"10.1002/fsn3.72415","url":null,"abstract":"<p>This study aimed to explore the impact of transportation stress on beef quality and related regulatory mechanisms. Twelve Holstein steers of similar weight were divided into two groups: transportation for 15 h (STR) and transportation for 0 h (CON). The differences in meat quality, myofibril structure, and flavor components between transport-stressed and normal beef were compared. Through a comprehensive analysis of the transcriptome and proteome of the <i>longissimus lumborum</i>, the genes, proteins related to transport stress in meat were identified. The study found that the shear force, water loss rate, and drip loss of beef in the STR group were significantly higher than those in the CON group (<i>p</i> ≤ 0.05), and the marble grade of beef in the STR group was significantly lower than that in the CON group (<i>p</i> = 0.035); Muscle transmission electron microscopy, it was found that transportation significantly shortened the length of the sarcomere. Furthermore, long-distance transport has a detrimental effect on muscle flavor. We found that six DEGs/DEPs showed the same trend in mRNA and protein expression. It is plausible that transport stress influences beef quality and flavor, at least in part, through ferroptosis pathway-mediated lipid peroxidation. Meanwhile, the observed changes in stress-responsive genes/proteins (HMOX1 and BDH1) were linked to concomitant alterations in meat quality-associated genes/proteins (COL1A1, FMOD, and MYL3), indicating that these molecular events may collectively contribute to quality deterioration. Our results provide important insights into the impact of transportation stress on beef quality.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 10","pages":""},"PeriodicalIF":5.0,"publicationDate":"2026-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13658846/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149180251","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 in Pigmented Rice Processing: A Versatile Approach for Anthocyanin Retention and Extraction: A Review.","authors":"Jingxian An, Chong Liu, Kwan-Mo You","doi":"10.1002/fsn3.72476","DOIUrl":"10.1002/fsn3.72476","url":null,"abstract":"<p><p>Pigmented rice contains anthocyanins and other bioactive phenolic compounds; however, its processing is challenged by the relatively low starch digestibility of some pigmented varieties, prolonged drying times, anthocyanin degradation, and inefficient pigment recovery. This review evaluates ultrasound as a complementary technology for addressing these challenges, focusing on three major applications: starch modification, ultrasound-assisted drying, and anthocyanin extraction. Specifically, ultrasound-induced physical effects can disrupt starch-granule organization, alter molecular order, and thereby modulate starch functionality and digestibility. When combined with enzymatic or hydrothermal treatments, ultrasound may further accelerate structural modification, although the resulting effects depend on the treatment conditions and the specific rice matrix. In drying applications, ultrasound enhances heat and mass transfer and shortens processing time, thereby limiting prolonged thermal exposure. Similarly, in extraction, ultrasound-assisted methods promote solvent penetration, matrix disruption, and pigment diffusion, collectively improving the recovery of anthocyanins and other bioactive compounds from rice grains and milling byproducts. Nevertheless, these effects are strongly influenced by ultrasound frequency, power, treatment duration, temperature, reactor configuration, and solvent system, and excessive treatment may in turn promote pigment degradation. Overall, ultrasound represents a parameter-dependent complementary approach for improving processing efficiency, anthocyanin recovery, and the functional quality of pigmented-rice products, though direct evidence for anthocyanin preservation during ultrasound-assisted rice processing remains comparatively limited.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 10","pages":"e72476"},"PeriodicalIF":5.0,"publicationDate":"2026-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13654650/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149167574","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":"Anti-Browning and Prebiotic Effects of White Tea Extract on Fresh-Cut Lotus Root.","authors":"Jingfang Li, Chuangkai Xing, Fan Jiang, Xiaoru Liu","doi":"10.1002/fsn3.72464","DOIUrl":"https://doi.org/10.1002/fsn3.72464","url":null,"abstract":"<p><p>The enzymatic browning of fresh-cut lotus root, mediated by polyphenol oxidase (PPO), severely limits its shelf life and commercial value. This study investigated the molecular mechanism of lotus root browning and evaluated the prebiotic potential of lotus root treated with white tea (WT) extract. In the browning pattern of fresh-cut lotus root slices, <i>L*</i> and <i>b*</i> values exhibited the most rapid changes within the first 6 h of browning, whereas the <i>a*</i> value increased notably after 24 h. The PPO responsible for this browning process was identified as sequence D6C6L2, and its three-dimensional (3D) structure was established. The catechin and caffeic acid were identified as the specific substrates of PPO with lowest <i>K</i> _m and highest affinity, and molecular docking further revealed that these two substrates bound to the active sites of PPO via 8 and 5 hydrogen bonds, respectively. Based on these mechanistic insights, white tea (WT) extract, rich in flavanol alkaloids, was applied and found to effectively inhibit PPO activity and delay browning. In an in vitro fecal fermentation model, lotus root treated with WT extract enhanced the diversity of gut microbiota, reduced the <i>Firmicutes/Bacteroidetes</i> (<i>F/B</i>) ratio, and enriched the intestinal probiotics <i>Bifidobacterium</i>. KEGG analysis revealed that WT extract modulated carbohydrate metabolism and glycan biosynthesis pathways, suggesting potential prebiotic benefits. This study provided a scientific foundation for the development of lotus root products with both fresh-keeping characteristics and probiotic functions.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 10","pages":"e72464"},"PeriodicalIF":5.0,"publicationDate":"2026-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13653074/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149165853","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":"Towards a Sustainable Food Supply Chain: Digital Transformation via Blockchain, IoT and AI.","authors":"Zainab Jabbar, Atif Liaqat, Samreen Ahsan, Rabia Iqbal, Adnan Khaliq, Muhammad Farhan Jahangir Chughtai, Furukh Faiz, Muhammad Zahid Bashir, Tariq Mehmood, Edouard Bugingo, Muhammad Zubair Khalid","doi":"10.1002/fsn3.72422","DOIUrl":"https://doi.org/10.1002/fsn3.72422","url":null,"abstract":"<p><p>Supply chain management (SCM) plays a pivotal role in achieving competitive advantage, enhancing customer value, and ensuring efficient transformation of raw materials into finished food products. However, the increasing complexity and globalization of agri-food supply chains (AFSCs) have intensified challenges related to food safety, waste management, traceability, and sustainability. In response, digital transformation driven by Industry 4.0 technologies, particularly Blockchain, Internet of Things (IoT), and Artificial Intelligence (AI), has emerged as a critical enabler of sustainable food systems. This review critically examines the role of these technologies in enhancing transparency, efficiency, and resilience across food supply chains. Blockchain ensures secure, immutable, and transparent data sharing, thereby improving traceability and trust among stakeholders. IoT facilitates real-time monitoring of environmental and logistical parameters, reducing post-harvest losses and ensuring product quality. AI-driven analytics enable predictive decision-making, demand forecasting, and resource optimization, contributing to reduced food waste and improved operational performance. Collectively, these technologies support precision agriculture, smart logistics, and data-driven supply chain integration, thereby advancing sustainability goals. Despite these benefits, the adoption of digital technologies faces significant barriers, including high implementation costs, interoperability challenges, data privacy concerns, and limited technological infrastructure. This study highlights current advancements, identifies research gaps, and proposes future directions for scalable and secure digital integration to achieve sustainable and resilient food supply chains.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 10","pages":"e72422"},"PeriodicalIF":5.0,"publicationDate":"2026-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13651722/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149165066","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":"Dietary Inflammatory Potential and Continence-Related Symptoms: Cross-Sectional and Longitudinal Analyses of Three Population Studies.","authors":"Mengmeng Jiang, Mengshi Zhong, Juan Yu, Jialing Zhang, Honggang Wang","doi":"10.1002/fsn3.72477","DOIUrl":"https://doi.org/10.1002/fsn3.72477","url":null,"abstract":"<p><p>Dietary inflammatory potential has been associated with prevalent continence problems, but cross-population comparability and prospective associations remain uncertain. We examined these questions in three population studies. Repeated cross-sectional analyses of the National Health and Nutrition Examination Survey (NHANES) 2005-2010 related a 25-component Dietary Inflammatory Index (DII) to monthly mucus, liquid, or solid leakage. A 15-component DII enabled a partially harmonized comparison with the English Longitudinal Study of Aging (ELSA). The Chinese Longitudinal Healthy Longevity Survey (CLHLS) 2008-2018 used a 13-food directional score and combined urinary and bowel continence impairment. Analyses included logistic regression, splines, repeated measures, and sensitivity checks for dietary measurement, weighting, and missing covariates. Among 13,385 NHANES participants, each DII unit was associated with prevalent leakage (odds ratio 1.075, 95% confidence interval 1.029-1.124), with similar estimates across survey periods. Concurrent estimates were 1.136 (1.066-1.210) per 15-component DII unit in ELSA and 1.440 (1.135-1.828) per score standard deviation in CLHLS. Combined weighting in ELSA and cognitive adjustment in CLHLS attenuated the estimates, with intervals including the null. Cumulative incident estimates were 0.974 (0.902-1.051) in ELSA and 1.044 (0.920-1.184) in CLHLS, using the respective exposure units. Concurrent associations were observed in the main analyses, but baseline scores showed no clear associations with incident outcomes. Dietary measurement differences, symptom-related dietary changes, and functional or socioeconomic confounding limit interpretation. These findings extend cross-sectional evidence without establishing that lowering dietary inflammatory potential prevents continence-related symptoms.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 10","pages":"e72477"},"PeriodicalIF":5.0,"publicationDate":"2026-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13653072/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149165019","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":"Pomological and Biochemical Properties of Rosehip (<i>Rosa canina</i> L.) Genotypes.","authors":"Edanur Ertugrul, Erdal Aglar, Burhan Ozturk, Onur Tekin, Davut Alan, Umut Ates","doi":"10.1002/fsn3.72280","DOIUrl":"https://doi.org/10.1002/fsn3.72280","url":null,"abstract":"<p><p>Rosehip (<i>Rosa canina</i> L.) is an important wild fruit species valued for its high nutritional and functional properties, particularly its richness in vitamin C, phenolic compounds, and antioxidant activity. Despite the widespread natural distribution of rosehip in Türkiye, many local genetic resources remain insufficiently characterized, limiting their effective utilization in breeding, conservation, and cultivation programs. The present study was conducted to evaluate the morphological, pomological, and biochemical characteristics of naturally growing rosehip genotypes in the Central District of Tunceli and to identify superior genotypes with potential for future breeding and cultivation efforts. Ten rosehip genotypes collected from natural populations at altitudes ranging from 1178 to 1256 m were evaluated for fruit and seed characteristics, fruit color, soluble solids content, titratable acidity, vitamin C, phenolic compounds, flavonoids, anthocyanins, antioxidant activity, and organic acid composition. Significant differences were observed among genotypes for all examined traits. Fruit weight ranged from 1.00 to 1.81 g, soluble solids content from 45.40% to 51.90%, titratable acidity from 1.03% to 2.77%, and vitamin C content from 235.67 to 1126.30 mg/100 g. Total phenolic content, total flavonoid content, total monomeric anthocyanin content, FRAP, and DPPH antioxidant activity values also varied significantly among genotypes. Organic acid analysis revealed considerable variation, particularly in citric and malic acid contents. Principal component analysis explained 92.4% of the total variation and grouped the genotypes into two major clusters. Based on the overall evaluation, genotypes TK2, TK5, TK9, and TK10 exhibited superior performance for several desirable traits. The results demonstrate the substantial genetic diversity present in the natural rosehip populations of Tunceli and highlight their potential value for germplasm conservation, selection breeding, and sustainable cultivation programs.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 10","pages":"e72280"},"PeriodicalIF":5.0,"publicationDate":"2026-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13650265/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149164910","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}