Plant Foods for Human Nutrition最新文献

{"title":"Phenolic Profile, Antioxidant Capacity, Enzyme Inhibitory Potential and Physicochemical Properties of Almond Milk and Date Enriched Plant-Based Ice Cream.","authors":"Abdulkerim Hatipoğlu, Veysi Kızmaz, Mehmet Çavuşoğlu","doi":"10.1007/s11130-026-01491-3","DOIUrl":"10.1007/s11130-026-01491-3","url":null,"abstract":"<p><p>The aim of this study was to evaluate the effects of almond milk and date fruit on the functional and physicochemical properties of ice cream formulations. For this purpose, four ice cream formulations with a fixed fat content of 5% were produced: IC1 (control, condensed cow’s milk and refined sugar); IC2 (milk-based using dates instead of refined sugar); IC3 (plant-based containing almond milk and dates); and IC4 (plant-based containing almond milk and refined sugar). The pH, viscosity, overrun, and melting behavior of the samples were investigated, along with total phenolic and flavonoid contents and antioxidant capacities determined by DPPH, ABTS, and CUPRAC assays. In addition, inhibitory activities against α-amylase, α-glucosidase, urease, tyrosinase, elastase, collagenase, AChE, and BChE enzymes were evaluated. The results indicated that formulations containing almond milk and dates exhibited significantly higher total phenolic and flavonoid contents, as well as enhanced antioxidant capacities, particularly as measured by the CUPRAC assay (P < 0.05). These formulations also demonstrated greater inhibitory activity against α-amylase and α-glucosidase enzymes. Physicochemical evaluation revealed that IC3 exhibited superior viscosity and melting resistance, as reflected by the longest first drip time, whereas IC4 achieved the highest overrun. The highest melting speed and melting rates were observed in IC2 (P < 0.05). Overall, the findings suggest that the combined use of almond milk and dates represents an effective strategy for developing plant-based ice cream formulations with enhanced functional properties and favorable physicochemical characteristics.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13018008/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147513091","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 Bioactive Side of Peas: Bio-functional Potential of Pea-Derived Ingredients on Cardiovascular Health.","authors":"María A Cipollone, Ana C Sabbione, Alejandra F Quiroga, Agustina E Nardo, Santiago E Suárez, Susan F García Fillería, Valeria A Tironi","doi":"10.1007/s11130-026-01490-4","DOIUrl":"10.1007/s11130-026-01490-4","url":null,"abstract":"<p><p>Legumes are important sources of high-value ingredients for the development of healthy foods. This study evaluated biological activities related to cardiovascular health -namely antioxidant, antihypertensive, and antithrombotic- associated with peptides from three yellow pea–derived ingredients: flour (F), protein isolate (I), and naturally fermented flour (FF; flour/water 14.3%, w/w, 24 h, 37 °C). Ingredients were subjected to in vitro simulated gastrointestinal digestion. Soluble digests (FDd, IDd, FFDd) were recovered and further treated with cholestyramine to reduce bile salts (bioaccessible fractions: FDb, IDb, FFDb). Degrees of proteolysis reached 37, 36, and 53% (ID, FD, FFD, respectively), indicating that fermentation enhanced protein digestion. Digests exhibited high protein solubility, and a predominance of < 6.5 kDa peptides with differences between samples. Cholestyramine treatment reduced soluble protein content. Bioaccessible fractions showed low cytotoxicity and effectively reduced reactive oxygen species in Caco-2 TC7 cells (IC50: 0.38, 0.62, 0.28 mg protein/mL for IDb, FDb, and FFDb, respectively), with FFDb displaying the strongest intracellular antioxidant activity. Antithrombotic effects were dose-dependent in digests (IC50: 2.1, 2.5, 3.1 mg/mL for IDd, FDd, and FFDd, respectively) but absent in bioaccessible fractions. All digests inhibited angiotensin-converting enzyme (IC50: 1.7, 2.0, 1.2 mg/mL for IDd, FDd, and FFDd, respectively), with bioaccessible fractions showing greater potency ​​(1.25, 0.412, and 0.534 mg/mL). Consistently, in silico gastrointestinal digestion of major pea proteins indicated the presence of digestion-derived peptide pools associated with cardiovascular health–related functions. Overall, peptides released from pea proteins may contribute to the potential prevention of cardiovascular diseases. Fermentation improved digestibility, antioxidant and ACE inhibitory activities.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147499744","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":"Functional Potential of Peruvian Fava Bean Flours in Bread: Antioxidant Activity and Phenolic Bioaccessibility.","authors":"Alessandra Andréa Pereira Nicolau, Rebeca Salvador-Reyes, Maria Teresa Pedrosa Silva Clerici, Bruno Martins Dala-Paula","doi":"10.1007/s11130-026-01487-z","DOIUrl":"10.1007/s11130-026-01487-z","url":null,"abstract":"<p><p>Plant-based foods are increasingly valued for their health-promoting and sustainable attributes. Among legumes, fava bean (Vicia faba L.) is notable for its nutritional density and bioactive compounds. This study evaluated the effect of partially substituting wheat flour with raw flours from three Peruvian cultivars (Verde, Quelcao, and Peruanita) on antioxidant potential and phenolic bioaccessibility in bread. Six bread formulations were prepared by replacing 10 and 20% of wheat flour with fava bean flours, alongside a control (100% wheat flour). Antioxidant activity was assessed using ABTS•⁺ and DPPH assays, while total phenolic content (TPC) and total flavonoid content (TFC) were measured spectrophotometrically. Phenolic bioaccessibility and antioxidant activity were further examined through in vitro gastrointestinal digestion following the INFOGEST protocol. Compared with the control, fava bean flours showed significantly higher antioxidant potential (ABTS 26.13 µmol TE/g; DPPH 0.90 µmol TE/g), TPC (1.61 mg GAE/g), and TFC (0.80 mg CE/g), with Peruanita achieving the highest values. Partial substitution enhanced the antioxidant properties of breads, particularly at 20%. After digestion, both breads and flours exhibited greater antioxidant potential and phenolic bioaccessibility, suggesting the release of bound compounds. Partial substitution of wheat flour with Peruvian fava bean flours improves bread’s nutritional and functional properties by enhancing antioxidant potential and phenolic bioaccessibility. These results underscore the value of underutilized Andean legumes as sustainable ingredients for developing functional bakery products with added health benefits.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13005775/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147494062","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":"Kañiwa, an Emerging Andean Grain: Nutritional Profile, Processing Technologies, Food Applications, Challenges and Opportunities for the Food Industry.","authors":"Gian Pierre Silvera-Otañe, Darío Marcelino Cabezas, María Jimena Correa","doi":"10.1007/s11130-026-01474-4","DOIUrl":"10.1007/s11130-026-01474-4","url":null,"abstract":"<p><p>Kañiwa (Chenopodium pallidicaule Aellen) is an Andean pseudocereal with an outstanding nutritional profile, characterized by its high protein content, adequate amino acid composition, abundance of dietary fiber, and presence of bioactive compounds with antioxidant and antihypertensive activity. This narrative review critically analyzes the main processing methods applied to kañiwa, including milling, roasting, popping, extrusion, germination, fermentation, and enzymatic hydrolysis, and describes how these technologies modify its nutritional, functional, and technological properties. It also examines its applications in multiple food categories, such as baked goods, beverages, extruded snacks, and gluten-free formulations, highlighting its potential for the development of functional and nutritious foods. It also discusses the opportunities and limitations for its industrial valorization, in a context of growing global demand for supergrains and healthy foods. Finally, it identifies knowledge gaps and research priorities aimed at optimizing their processing, improving their sensory acceptability, and promoting their adoption in sustainable production chains.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147494137","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":"Carbohydrate-Rich Extract from Pereskia aculeata Leaves: In Vitro Prebiotic-Related Properties and Metabolic Effects in an Experimental Model of Obesity.","authors":"Martha Eunice de Bessa, Vivian Tomasco Andrade, Gabriele Moreira Guimarães, Ana Flávia Lawall Werneck Cerqueira, Carolina Carvalho Ramos Viana, Marianna Miranda Furtado, Renata de Freitas Mendes, Mirian Pereira Rodarte, Anderson S Sant'Ana, Maria José Valenzuela Bell, Maria Christina Marques Nogueira Castañon, Maria Silvana Alves, Elisabeth Neumann, Elita Scio","doi":"10.1007/s11130-026-01486-0","DOIUrl":"10.1007/s11130-026-01486-0","url":null,"abstract":"<p><p>Pereskia aculeata Mill. is a leafy cactus native to Brazil, whose leaves are traditionally used as food and are characterized by high nutritional value and significant mucilage content. This study aimed to evaluate the functional potential of the carbohydrate-rich extract obtained from leaves and to investigate its metabolic effects in obese male rats subjected to a litter-size reduction model. The extract was chemically characterized by physicochemical analysis and FTIR-MIR spectroscopy, which revealed spectral features consistent with arabinogalactan-type carbohydrates (absorption bands between 1,000 and 1,050 cm⁻¹). In vitro assays demonstrated antioxidant activity, with DPPH radical inhibition exceeding 60% and nitric oxide reduction exceeding 30%. In addition to promoting the growth of lactic acid bacteria in culture medium supplemented with the extract, it also showed antagonistic activity against selected Gram-negative pathogens. FTIR-MIR analysis during an in vitro gastrointestinal simulation indicated relative spectral stability. In vivo, obese rats were supplemented with the extract for 75 days (0.3%, w/v, in drinking water; 300 mg/kg body weight/day). Supplemented animals showed a reduction in visceral adiposity (-20%) and serum triglycerides (-31%) compared to obese controls (p < 0.05). The obesity model increased fasting blood glucose by approximately 19%, and supplementation reduced blood glucose by approximately 10%. Data were analyzed using appropriate parametric tests (p < 0.05). Liver parameters and histological analyses indicated protection against non-alcoholic fatty liver disease. Overall, these results corroborate the functional potential of carbohydrate fractions and provide a basis for future studies addressing microbiota-mediated mechanisms and metabolic effects.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13005867/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147494085","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":"Characterization of Phenolic Compounds from Sunflower Hulls and their Application as Antioxidants in Oil-in-Water Emulsions.","authors":"María Ximena Durruty, Estefanía Guiotto, Luis Rikal, Marcela Rodríguez","doi":"10.1007/s11130-026-01489-x","DOIUrl":"10.1007/s11130-026-01489-x","url":null,"abstract":"<p><p>Sunflower hulls are a significant byproduct of the oil industry that can be revalorized as a source of phenolic compounds with potential antioxidant capacity in food applications. The objective of this work was to evaluate phenolic extracts from sunflower hulls with different characteristics (black and striated hulls) and assess their performance in a model oil-in-water (O/W) emulsion system. The extracts were characterized according to phenolic compound type (free and bound), total phenol and flavonoid content, antioxidant activity, and phenolic acid profile by HPLC. In addition, the hulls were analyzed using FTIR and SEM. Antioxidant performance in the O/W model emulsions was evaluated by monitoring primary lipid oxidation through peroxide value measurements during 90 days of storage. The results showed a predominance of the free phenolic fraction (84-96%), exhibiting higher yields, phenolic content, and antioxidant activity than the bound fraction. Chlorogenic acid was the primary compound among the free phenolics, while the bound phenolic extract showed a greater contribution from gentisic and ferulic acids. FTIR and SEM analyses revealed structural modifications in the hulls associated with phenolic extraction. The incorporation of the phenolics into O/W emulsions significantly delayed the formation of primary oxidation products during storage, even at low concentrations, with extracts from black-hull hybrid being the most effective. These findings highlight the potential of sunflower hulls as a source of natural antioxidants and encourage further studies to validate their performance in more complex, food-grade emulsified formulations.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147491488","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":"Preclinical Evaluation of the Antihypertensive Potential of Etcho (Pachycereus pecten-aboriginum) Fruit Juice using In Silico, In Vitro, and In Vivo Approaches.","authors":"Emmanuel Aispuro-Hernández, Jesús G Arámburo-Gálvez, Oscar G Figueroa-Salcido, José A Mora-Melgem, Irlanda Lagarda-Díaz, Iza F Pérez-Ramírez, Marcela J Vergara-Jiménez, Noé Ontiveros","doi":"10.1007/s11130-026-01479-z","DOIUrl":"10.1007/s11130-026-01479-z","url":null,"abstract":"<p><p>Hypertension is a highly prevalent condition worldwide and a major risk factor for chronic cardiovascular diseases. Consumption of betalain-rich foods, such as beets and prickly pears, has been reported to reduce blood pressure, oxidative stress, and cholesterol levels in subjects at atherogenic risk. The columnar cactus Pachycereus pecten-aboriginum, known as “Etcho,” is an endemic Mexican plant that produces fruits rich in betalains. This study aimed to evaluate the antihypertensive potential of Etcho (Pachycereus pecten-aboriginum) fruit juice using in silico, in vitro, and in vivo approaches. High-resolution mass spectrometry was used to characterize the betalain profile of Etcho fruit juice. The potential interactions of the juice’s betalain with angiotensin-converting enzyme I (ACE-I), renin, and the angiotensin II receptor type 1 (AT1R) were evaluated in silico. The ACE-I inhibitory activity and antihypertensive potential of the juice were evaluated in vitro and in spontaneously hypertensive rats (SHRs), respectively. Our results show that Etcho fruit juice contains compounds (betanin, indicaxanthin, and phyllocactin) predicted to interact with ACE-I (binding energy (BE) from − 7.6 to -10.0), renin (BE from − 7.1 to -9.1), and AT1R (BE from − 7.3 to -9.6) via hydrogen bonds and hydrophobic interactions. Furthermore, the juice showed ACE-I inhibitory activity in vitro and reduced systolic and diastolic blood pressure in SHRs after intragastric administration, compared with water. These findings indicate that Etcho fruit juice is a source of bioactive betalains and has antihypertensive effects, supporting its potential as a functional food ingredient.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147474958","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":"Application of A Doehlert Design to Optimize Ultrasound Extraction of Chia Mucilage for Potential Nutritional use in Functional Foods.","authors":"Claudio M Cortese, María M Rodríguez, María B Fernández, Marianela I Capitani","doi":"10.1007/s11130-026-01469-1","DOIUrl":"10.1007/s11130-026-01469-1","url":null,"abstract":"<p><p>Chia mucilage is a water-soluble heteropolysaccharide increasingly recognized for its functional applications in food systems and nutritional properties. This study optimizes the ultrasound-assisted extraction (UAE) of chia mucilage through a Doehlert experimental design, evaluating sonication time and temperature as key variables. A quadratic response surface model was developed and validated, yielding an excellent fit (R²adj = 95.95%) with a relative error of 7.6%. Under optimal conditions (45 min, 60 °C), mucilage yield was maximized (13.5 g·100 g⁻¹), exhibiting reduced residual protein content and enhanced lightness. FT-IR analysis confirmed that the structural identity of the mucilage remained intact, consistent with typical glycosidic linkages reported in the literature. Regarding antioxidant activity, the obtained mucilage exhibited greater capacity. The optimized UAE process not only improved extraction performance and reduced processing times, contributing to lower energy consumption and mucilage preservation, but also produced a mucilage that presented a significant content of phenolic compounds with high antioxidant activity. These attributes enhance its potential as a natural preservative and as a functional ingredient with health-promoting properties.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147469028","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 Canola Leaves (Brassica napus L.) Through Sourdough Breadmaking: A Preliminary Study on Dough Rheology and Bread Quality.","authors":"Emanuele Tomassini, Nicola Gasparre, Robert Duncan, Antonio Piga, Cristina M Rosell","doi":"10.1007/s11130-026-01485-1","DOIUrl":"10.1007/s11130-026-01485-1","url":null,"abstract":"<p><p>Canola seeds are largely used for oil extraction, while the rest of the plant, particularly the leaves, remain an underutilized yet unexplored functional food ingredient. The aim of this study is to investigate the upcycling of canola leaves powder (CL) to develop wheat bread with an increased potential nutritional value. The impact of including 5 g/100 g CL in combination with 20 g/100 g freeze-dried sourdough (flour weight basis) was investigated on the technological and nutritional properties of wheat dough and bread. Furthermore, this study aimed to evaluate the effect of sourdough acidification on starch digestibility in CL-enriched bread. Incorporation of CL and/or sourdough prolonged dough development time and reduced dough stability during mixing. GlutoPeak analysis revealed a rapid gluten aggregation when CL was incorporated. From a nutritional perspective, breads enriched with CL exhibited higher dietary fiber and total phenolic content, while sourdough incorporation lowered bread pH. The harder crumb texture resulting from CL inclusion was counteracted by the softening effect of sourdough. Image analysis further showed a finer and more homogeneous crumb structure due to leaves incorporation, characterized by increased pore density and reduced mean pore area. Regarding starch digestibility, CL showed a tendency to reduce the in vitro starch hydrolysis rate (k) and combined with the sourdough, further slowed down starch hydrolysis. Results suggest that using CL in breadmaking can be a valuable strategy to valorize this by-product within a circular economy framework.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12989014/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147459185","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":"Unlocking Low-glycemic Potential in Rice: Genetic Insights and Breeding Strategies.","authors":"Rajamohamed Anisha Parveen, Sundararajan Juliet Hepziba, Madhavan Arumugam Pillai, Masanam Theradimani, Arunachalam Kavitha Pushpam, Santhi Madhavan Samyuktha, Samudrakani Arumugachamy","doi":"10.1007/s11130-026-01483-3","DOIUrl":"10.1007/s11130-026-01483-3","url":null,"abstract":"<p><p>Rice (Oryza sativa L.) is a staple food consumed by billions worldwide, yet its high glycemic index (GI) poses health risks, including type II diabetes, obesity, and cardiovascular diseases. The GI of rice is primarily influenced by starch composition, particularly the amylose-to-amylopectin ratio, as well as resistant starch. Understanding the genetic basis of GI and leveraging advanced breeding techniques can facilitate the development of low-GI rice varieties, which offer significant health benefits while maintaining essential agronomic traits. This review examines the genetic determinants influencing GI, focusing on key genes such as Waxy (Wx), Starch Synthase IIa (SSIIa), and Granule-Bound Starch Synthase (GBSS), which regulate starch biosynthesis and composition. It also explores cutting-edge breeding strategies, including CRISPR/Cas9 gene editing, RNA interference (RNAi), and genome-wide association studies (GWAS), as tools for enhancing amylose content and resistant starch, thereby reducing starch digestion rates and minimizing postprandial glucose spikes. Globally, efforts to develop low-GI rice are expanding beyond traditional breeding hubs. Research initiatives in China, Japan, India, Thailand, and the Philippines are actively working toward breeding nutritionally optimized rice varieties tailored for diverse dietary needs and the management of metabolic disorders. Given the rising prevalence of diabetes and lifestyle-related diseases worldwide, the development of low-GI rice holds immense potential for improving public health, supporting functional food markets, and enhancing food security. This review aims to provide a comprehensive perspective on genetic factors and innovative breeding approaches for developing low-GI rice varieties across different global rice-growing regions, contributing to sustainable agricultural and nutritional advancements.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147444578","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}