Plant Foods for Human Nutrition最新文献

{"title":"Hass Avocado Bioactive Compounds Attenuating Oxidative Stress and Inflammation in Ischemia-reperfusion Injury: An Integrative Review.","authors":"Rebeca Escutia-Gutiérrez, Walter Ángel Trujillo-Rangel, Leonel García-Benavides, Marco Pérez-Cisneros, Adalberto Zamudio-Ojeda, Ana Sandoval-Rodríguez, Juan Armendáriz-Borunda, Maykel González-Torres, Santiago José Guevara-Martínez","doi":"10.1007/s11130-026-01482-4","DOIUrl":"https://doi.org/10.1007/s11130-026-01482-4","url":null,"abstract":"<p><p>Ischemia-reperfusion injury (IRI) is a complex and clinically significant pathophysiological process that occurs when blood flow is restored to an organ following ischemia. While reperfusion is essential for tissue survival, it paradoxically exacerbates damage through mechanisms such as oxidative stress, inflammation, mitochondrial dysfunction, and endothelial injury. This phenomenon contributes significantly to morbidity and mortality in various clinical settings, including organ transplantation, myocardial infarction, stroke, and liver and kidney injuries. Despite increasing knowledge of the molecular pathways involved, effective treatment options remain limited. Recent scientific advances have highlighted the potential of natural bioactive compounds to reduce oxidative and inflammatory responses during IRI. Hass avocado (Persea americana Mill.) has garnered considerable attention as a rich source of phytochemicals with strong antioxidant and anti-inflammatory properties, including carotenoids, tocopherols, polyphenols, and monounsaturated fatty acids (MUFAs). These compounds may act synergistically to neutralize reactive oxygen species, inhibit proinflammatory mediators, and modulate key cellular pathways involved in IRI. This comprehensive review explores the current evidence regarding the protective effects of Hass avocado bioactive compounds against IRI. We examined their molecular mechanisms of action and discussed the therapeutic implications of incorporating these natural agents into clinical practice. To our knowledge, this is the first review specifically addressing the role of Hass avocado phytochemicals in reducing oxidative damage and inflammation in IRI, offering a novel perspective for future research and clinical application.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147841348","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Controlled Enzymatic Hydrolysis as a Strategy to Enhance Functional and Bioactive Potential of Quinoa Protein.","authors":"Julio Rueda, F Javier Espejo-Carpio, Norma Samman, Manuel Lobo, Emilia M Guadix-Escobar","doi":"10.1007/s11130-026-01506-z","DOIUrl":"https://doi.org/10.1007/s11130-026-01506-z","url":null,"abstract":"<p><p>Despite their nutritional superiority and consumers' growing demand, native quinoa proteins exhibit limited techno-functional properties due to their compact globular conformations and lower aqueous solubility, which restricts their application in functional food systems. To address these limitations, this study evaluates the impact of enzymatic hydrolysis using Alcalase on the techno-functional (solubility, emulsifying capacity) and bio-functional (antioxidant, antihypertensive) properties of protein derived from unprocessed, extruded, and germinated quinoa grains. Protein hydrolysates were prepared at 0 (non-hydrolysed protein), 2, 5, 10, and 20% degree of hydrolysis (DH). Results demonstrated that extrusion and germination pre-treatments nearly double the hydrolysis rate by increasing enzymatic susceptibility through structural modifications. Enzymatic hydrolysis markedly improved protein solubility at acidic pH (pH 4), and particularly in 2% DH samples, while germinated protein hydrolysates reached maximal solubility values of 44 at 10% DH. The emulsifying activity index peaked at 10% DH and pH 7, particularly in proteins from germinated grains (38.8 m²/g). Regarding bioactivity, the highest radical-scavenging activity was found in germinated hydrolysates at low DH (2-5%), whereas maximal angiotensin-converting enzyme inhibition occurred at 20% DH, specifically in germinated samples (IC50 = 0.97 mg protein/mL). These findings highlight not only the importance of traditional variables, such as the DH extent and protein source in the design of functional and bioactive peptides, but also introduce the structure-process-function perspective, highlighting extrusion and germination as effective strategies to formulate food-grade emulsifiers, antioxidants, or antihypertensive hydrolysate ingredients for specific applications in health-promoting and functional foods.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147856975","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Opuntia ficus-indica Flour Modulates Fecal Microbiota, Reduces Cerebral Oxidative Stress and Improves Cognitive Function in Elderly Rats.","authors":"Renally de Lima Moura, Diego Elias Pereira, Maria da Vitória Santos do Nascimento, Larissa Maria Gomes Dutra, Roberto Germano Costa, Marcelo Sobral da Silva, Josean Fechine Tavares, Yuri Mangueira do Nascimento, Vanessa Bordin Viera, Juliano Carlo Rufino Freitas, Wydemberg José de Araújo, Fábio Anderson Pereira da Silva, Valquiría Cardoso da Silva Ferreira, Ariosvaldo Nunes de Medeiros, Juliana Kessia Barbosa Soares","doi":"10.1007/s11130-026-01510-3","DOIUrl":"https://doi.org/10.1007/s11130-026-01510-3","url":null,"abstract":"<p><p>This study aimed to investigate the effects of Opuntia ficus-indica flour (OFIF) consumption on fecal microbiota composition, cognitive function, and brain oxidative stress in RI elderly male rats. Animals were randomized into five groups: Adult Control (ACG) and Elderly Control (ECG), fed the AIN-93 M diet without OFIF; and three treated groups (OF5, OF10, OF15) receiving diets supplemented with 5%, 10%, or 15% OFIF, respectively. Memory performance was assessed using non-associative learning and novel object recognition tests, with recognition (DI) and discrimination (RI) indices. Brain fatty acid profile, protein carbonyls, and glutathione levels were measured, and fecal microbiota was analyzed by 16 S rRNA amplicon sequencing. The experimental groups showed reduced locomotion and number of crossings during the second exposure to the open field test. OF15 rats spent more time in the inner zone and achieved higher DI and RI scores in both short- and long-term evaluations. Regarding oxidative stress, OF15 exhibited elevated glutathione levels, while OF5 showed reduced protein carbonyls. Treated groups displayed increased brain concentrations of oleic, eicosenoic, arachidonic, and docosahexaenoic acids. Moreover, OF15 restored intestinal microbial diversity, evidenced by higher richness indices (Chao1 and Fisher) and enrichment of short-chain fatty acid-producing genera, including Faecalibaculum, Dorea, Prevotella, and Lachnospiraceae NK4A136. In conclusion, OFIF supplementation, particularly at 15%, modulated gut microbiota, improved memory performance, and enhanced antioxidant defenses in aged rats. These results highlight OFIF as a promising dietary strategy to modulate the gut-brain axis, supporting memory preservation, oxidative balance, and intestinal health during aging.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147841365","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Turning Agricultural Waste into Value-Added Products: A Review of Passion Fruit (Passiflora edulis) Peel.","authors":"Zicong Hu, Qunhe Li, Yingqiang Li","doi":"10.1007/s11130-026-01499-9","DOIUrl":"https://doi.org/10.1007/s11130-026-01499-9","url":null,"abstract":"","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147778586","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advances in Alternative Protein Design: Nutritional Constraints, Sensory Limits, and Computational Solutions.","authors":"Karen Alejandra Tapia-Cervantes, Ericka Denice Herrera-Cardoso, Ma Fabiola León-Galván","doi":"10.1007/s11130-026-01501-4","DOIUrl":"https://doi.org/10.1007/s11130-026-01501-4","url":null,"abstract":"","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147778637","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Valorization of a Low-Pulp Brazilian Native Fruit Pitomba (Talisia esculenta Radlk) Through the Production of Nutritive Powders with the Whole Fruit.","authors":"Wanderson Dos Santos Carneiro, Carlos Eduardo de Farias Silva, Kaciane Andreola, Ana Silvia Prata","doi":"10.1007/s11130-026-01493-1","DOIUrl":"https://doi.org/10.1007/s11130-026-01493-1","url":null,"abstract":"","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13100009/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147778630","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":"Resveratrol Reduces Postharvest Losses of Fruit Firmness and Weight in Melothria pendula L. Berries.","authors":"Omar Franco-Mora, Álvaro Castañeda-Vildózola, Jesús Ricardo Sánchez-Pale, José Luis Martínez-Benítez","doi":"10.1007/s11130-026-01502-3","DOIUrl":"https://doi.org/10.1007/s11130-026-01502-3","url":null,"abstract":"","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147717724","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Gastrointestinal Digestion Enhances the In vitro Antitumor Activity of Red Grape Anthocyanins Against Colorectal Cancer Cells.","authors":"Daniel Cruceriu, Denisa Dobos, Stefan Miron, Oana Baldasici, Loredana Balacescu, Ovidiu Balacescu, Zorita Diaconeasa","doi":"10.1007/s11130-026-01498-w","DOIUrl":"10.1007/s11130-026-01498-w","url":null,"abstract":"","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13079503/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147675839","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":"Fortified Chestnut Honey Triggers Apoptosis in Colon Cancer Cells.","authors":"Amaia Iriondo-DeHond, Paloma Morales, Vanesa Sánchez-Martín, Xavier F Hospital, Manuela Fernández, Eva Hierro, Ana I Haza","doi":"10.1007/s11130-026-01495-z","DOIUrl":"10.1007/s11130-026-01495-z","url":null,"abstract":"<p><p>Honey, traditionally a food, is now also used as a complement in cancer therapy due to its anticancer properties. This study aimed to evaluate in vitro whether thyme and chestnut honey samples fortified with bee products that had previously shown apoptotic effects on the hepatic system, presented cytotoxic and apoptotic properties in colon cancer (Caco-2) and normal (CCD-18) cells. Cytotoxicity was assessed using the MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assay, while apoptosis was evaluated through cell cycle analysis, annexin V binding, and the activation of DR5 (Death Receptor 5), BAX (BCL-2-Associated X), and caspases 8, 9, and 3. Chestnut honey mixtures selectively triggered apoptosis in colon cancer cells and not in normal cells, being the greatest effect observed in the sample enriched with 10% propolis and 10% royal jelly. Contrary to the effects previously noted in hepatic cells, the apoptotic properties of thyme honey were not improved when fortified with the same bee products, suggesting that the samples exhibit differential anticancer effects depending on the cellular model studied. In this study, selective induction of apoptosis may be attributed to the combined action of phenolic acids and flavones present in this fortified formulation. Samples that induced apoptosis in colon cancer cells did so through both the intrinsic and extrinsic pathways. Fortification of chestnut honey with bee products may represent a promising approach for the development of functional food strategies related to colon cancer.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13070085/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147662685","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":"Perfect Partner for a Dietary Alkaloid: Dual Role of Coptis chinensis Polysaccharide in Berberine Taste Masking and Immune Amplification.","authors":"Yikang Ding, Junpei Chen, Yujing Xu, Mingsong Xue, Dengke Yin, Guiming Yan, Wei Shen, Ye Yang","doi":"10.1007/s11130-026-01494-0","DOIUrl":"https://doi.org/10.1007/s11130-026-01494-0","url":null,"abstract":"","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147646277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}