Plant Foods for Human Nutrition最新文献_第5页

Duckweed Proteins in Neuro-Nutrition: Mechanistic Insights and Translational Relevance for Military and Extreme Environments. 浮萍蛋白在神经营养：机械见解和翻译相关性的军事和极端环境。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-07-02 DOI: 10.1007/s11130-026-01540-x

Anwesha Bandyopadhyay, Neha Sharma, Poonam K Patial, Madan Mohan Sati, Tarun Pal

{"title":"Duckweed Proteins in Neuro-Nutrition: Mechanistic Insights and Translational Relevance for Military and Extreme Environments.","authors":"Anwesha Bandyopadhyay, Neha Sharma, Poonam K Patial, Madan Mohan Sati, Tarun Pal","doi":"10.1007/s11130-026-01540-x","DOIUrl":"10.1007/s11130-026-01540-x","url":null,"abstract":"Modern military performance increasingly depends on cognitive resilience and neurological health, making nutrition a strategic determinant of combat readiness. This review integrates nutritional neuroscience and military medicine to explore duckweed as a next-generation neuro-nutritional resource. Duckweed species possess protein content (25-45% dry weight) and a complete essential almost amino acid (EAA) profile that may contribute to pathways involved in neurotransmitter synthesis, neuroplasticity, and stress adaptation. Beyond amino acids, duckweed delivers neuroprotective compounds such as lutein, β-carotene, polyphenols, and vitamin B₁₂ (pseudo-cobalamins) that mitigate oxidative stress, inflammation, and cognitive decline induced by fatigue or trauma. Its growth rate, minimal land and water requirements make it a sustainable, field-deployable protein source suitable for remote bases or disaster zones. This review synthesizes evidence on duckweed's biochemical composition, digestibility, and safety, highlighting its potential as a sustainable substitute for soy or Spirulina in military rations. The convergence of plant biotechnology, cognitive nutrition, and defense health positions duckweed as a strategic component of future military and space nutrition systems, supporting nutritional strategies relevant to brain health in demanding operational contexts.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148369177","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}

引用次数: 0

Phytochemical Engineering of Alternative Plant Proteins for Enhanced Nutrition and Digestibility. 提高营养和消化率的替代植物蛋白的植物化学工程。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-07-01 DOI: 10.1007/s11130-026-01538-5

Ayushi Sharma, Susai Arul Selvan, Tarun Pal

{"title":"Phytochemical Engineering of Alternative Plant Proteins for Enhanced Nutrition and Digestibility.","authors":"Ayushi Sharma, Susai Arul Selvan, Tarun Pal","doi":"10.1007/s11130-026-01538-5","DOIUrl":"10.1007/s11130-026-01538-5","url":null,"abstract":"Global protein security is increasingly challenged by the growing demand for sustainable alternatives to animal-derived proteins. Although plant proteins are central to this transition, they remain limited by imbalanced amino acid profiles, reduced digestibility, and inferior techno-functional properties, restricting their nutritional equivalence. Recent studies have explored processing strategies to address these limitations; however, these approaches are often evaluated independently, with limited integration of structural mechanisms and phytochemical-protein interactions. This review presents a comparative and mechanistic synthesis based on cross-study evaluation, integrating protein structure, processing-induced modifications, and phytochemical-assisted interactions. Processing strategies including extrusion, fermentation, enzymatic hydrolysis, and pH shifting primarily enhance protein accessibility and reduce antinutritional constraints. In contrast, phytochemicals modulate protein conformation and interfacial behavior through both non-covalent and covalent interactions. Evidence across studies indicates that these effects are strongly concentration-dependent: moderate phytochemical interactions promote partial unfolding and improved functionality, whereas excessive interactions induce aggregation and reduce digestibility. Notably, the combined application of bioprocessing and phytochemical strategies yields greater improvements in solubility, emulsification, and bioavailability than individual approaches, although variability in protein source and processing conditions remains a key limitation. Overall, this review establishes a mechanistic framework linking protein structure, processing dynamics, and phytochemical interactions, highlighting concentration-dependent effects and synergistic strategies for improving plant protein functionality, while identifying variability and optimization challenges for future applications.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148369227","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}

引用次数: 0

Effect of Amylose-Chia Oil Fatty Acid Inclusion Complex Addition on the Physicochemical Properties of Instant Pumpkin Soup. 添加直链淀粉-奇亚油脂肪酸包合物对速溶南瓜汤理化性质的影响。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-06-30 DOI: 10.1007/s11130-026-01532-x

Andrea E Di Marco, Vanesa Y Ixtaina

{"title":"Effect of Amylose-Chia Oil Fatty Acid Inclusion Complex Addition on the Physicochemical Properties of Instant Pumpkin Soup.","authors":"Andrea E Di Marco, Vanesa Y Ixtaina","doi":"10.1007/s11130-026-01532-x","DOIUrl":"10.1007/s11130-026-01532-x","url":null,"abstract":"A diet with a balanced ω-6/ω-3 ratio (~ 1:1) has been associated with several health benefits, such as prevention of cardiovascular diseases, anti-inflammatory properties, and normal brain development. Chia (Salvia hispanica L.) seed oil is the richest vegetable source of α-linolenic acid (ω-3), although its application as a food ingredient is restricted by its high susceptibility to oxidation. Amylose inclusion complexes have emerged as potential delivery systems of sensitive hydrophobic compounds. In this study, amylose-chia oil fatty acid inclusion complexes were incorporated into a commercial instant soup (15 and 30% w/w) and the physicochemical properties of both powdered and reconstituted products were investigated. Gas-chromatography analysis revealed the effective fortification of commercial soup with ω-3 and ω-6 fatty acids and a reduced ω-6/ω-3 ratio after the addition of inclusion complexes. The fortified soup powders showed adequate moisture and water activity levels and lower interparticle cohesiveness, resulting in an improved flowability. Furthermore, the inclusion complex addition did not modify the soup behavior during reconstitution. Rheological characterization of reconstituted soups showed shear-thinning behavior and a progressive decrease in apparent viscosity as the inclusion complex concentration increased from 0 to 30%, leading to greater fluidity. Sensory analysis revealed that the appearance, aroma, and consistency of the fortified soups were perceived as slightly to moderately different from the commercial one. The findings of this study contributes to the development of functional foods using inclusion complexes as carriers of chia oil essential fatty acids and expands the potential application of chia oil as a food ingredient.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148361785","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}

引用次数: 0

Rice-Derived Peptides Exhibit Wound Healing Properties in Human Keratinocytes: Screening, Identification, and Mechanism Revelation. 水稻衍生肽在人角质形成细胞中表现出伤口愈合特性：筛选、鉴定和机制揭示。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-06-27 DOI: 10.1007/s11130-026-01535-8

Tingmin Qu, Shiyu Wen, Liangjie Hu, Ying Wu, Ruibo Huang, Hao Wu, Daichen Mu, Qingming Huang, Jian Hu, Li Wen

{"title":"Rice-Derived Peptides Exhibit Wound Healing Properties in Human Keratinocytes: Screening, Identification, and Mechanism Revelation.","authors":"Tingmin Qu, Shiyu Wen, Liangjie Hu, Ying Wu, Ruibo Huang, Hao Wu, Daichen Mu, Qingming Huang, Jian Hu, Li Wen","doi":"10.1007/s11130-026-01535-8","DOIUrl":"10.1007/s11130-026-01535-8","url":null,"abstract":"Food-derived biopeptides have attracted increasing attention due to their potential health benefits and favorable safety profiles. In this study, rice protein hydrolysates (< 3 kDa) and their derived peptides were investigated for their protective effects against tumor necrosis factor (TNF)-α/interferon (IFN)-γ-induced injury in human keratinocyte cells (HaCaT). The hydrolysates significantly enhanced cell viability and migration, and five peptides were identified by LC-MS/MS and in-silico analysis. These peptides improved the viability of damaged cells, with PG9 (PSWVAFTGG) showing the greatest activity. PG9 significantly downregulated the mRNA expression of pro-inflammatory cytokines, including Regulated on Activation, Normal T-cell Expressed and Secreted (RANTES), Interleukin (IL)-1β, IL-6, and IL-23, while also markedly promoting keratinocyte migration. Molecular dynamics simulations revealed that PG9 formed stable hydrogen-bonds with key residues (Lys745 and Asp855) within the epidermal growth factor receptor (EGFR) binding site, suggesting its involvement in EGFR-mediated wound healing signaling. In addition, PG9 regulated the PI3K/AKT/mTOR pathway by reducing the expression of PI3K, AKT, mTOR, and inhibiting AKT phosphorylation. These results identify PG9 as a stable EGFR-binding peptide capable of modulating inflammatory signaling and supporting its potential as a natural agent for skin repair.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148339758","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}

引用次数: 0

Screening and Identification of Novel Peony Seed Peptides with High Antioxidant and Hypoglycemic Activities: Enzymolysis, In vitro Digestion and Molecular Docking. 具有高抗氧化和降糖活性的牡丹种子肽的筛选与鉴定：酶解、体外消化和分子对接。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-06-26 DOI: 10.1007/s11130-026-01534-9

Chuang Xu, Yulu Wang, Guoyong Guo, Ye Yue, Bo Zhang, Huazhi Xiao, Zhanzhong Wang

{"title":"Screening and Identification of Novel Peony Seed Peptides with High Antioxidant and Hypoglycemic Activities: Enzymolysis, In vitro Digestion and Molecular Docking.","authors":"Chuang Xu, Yulu Wang, Guoyong Guo, Ye Yue, Bo Zhang, Huazhi Xiao, Zhanzhong Wang","doi":"10.1007/s11130-026-01534-9","DOIUrl":"10.1007/s11130-026-01534-9","url":null,"abstract":"The potential of peony seed meal protein (PSMP) as a source of bioactive peptides has not been fully explored. Three novel peptides (PADAPF, FDQGNF, AVFPSIVGRPR) with antioxidant and hypoglycemic activities were screened from the gastrointestinal digest (GID) of alcalase-hydrolyzed PSMP via enzymolysis, in vitro digestion, and molecular docking. Among four proteases (alcalase, protamex, papain, trypsin), alcalase hydrolysate (ALH) exhibited the highest digestive stability after in vitro gastrointestinal digestion. ALH-GID retained strong DPPH (1,1-diphenyl-2-picrylhydrazyl)/ABTS (2,2'-azinobis (3-ethyl-benzothiazoline-6-sulphonic acid) diammonium salt) radical scavenging ability (0.44 ± 0.01 mg hydrolysate/mL and 0.67 ± 0.04 mg hydrolysate/mL, respectively), reducing power (0.617) and α-glucosidase inhibitory activity (IC50 = 0.29 mg hydrolysate/mL). In HepG2 cells, ALH-GID reduced reactive oxygen species (ROS) and malondialdehyde (MDA) by 31.71 and 35.47%, increased superoxide dismutase (SOD) and catalase (CAT) activities by 24.16 and 32.72%, and enhanced glucose consumption in insulin-resistant cells by 72.10%. Molecular docking suggested that PADAPF, AVFPSIVGRPR, and FDQGNF as candidate peptides may contribute to the observed activities, with PADAPF showing preferential binding to Keap1, AVFPSIVGRPR to α-glucosidase, and FDQGNF exhibiting dual-target binding. These findings highlight the potential of PSMP for functional food development.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148339764","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}

引用次数: 0

Solid-State Fermentation Using Mushrooms Enhances Wheat Bran Functionality and Whole-Wheat Bread Quality. 蘑菇固态发酵提高麦麸功能和全麦面包品质。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-06-25 DOI: 10.1007/s11130-026-01533-w

Hongyan Li, Chengcheng Li, Huanchen Liu, Shiyi Lu, Jing Wang

{"title":"Solid-State Fermentation Using Mushrooms Enhances Wheat Bran Functionality and Whole-Wheat Bread Quality.","authors":"Hongyan Li, Chengcheng Li, Huanchen Liu, Shiyi Lu, Jing Wang","doi":"10.1007/s11130-026-01533-w","DOIUrl":"10.1007/s11130-026-01533-w","url":null,"abstract":"Wheat bran (WB), a by-product of wheat milling, limits the quality of whole-wheat bread because of its high insoluble dietary fiber (IDF) content. This study aimed to investigate the effects of solid-state fermentation on the nutritional and functional properties of WB, using four different mushroom strains, including Pleurotus pulmonarius, Ganoderma lucidum, Pleurotus citrinopileatus, and Hericium erinaceus. Fermentation with P. pulmonarius for 4 days decreased IDF content by 20.2% and increased soluble dietary fiber (SDF) content by 82.17%. Fermentation with G. lucidum for 8 days enhanced phenolic compound content 10.98-fold. Incorporating P. pulmonarius-fermented WB into the dough increased the specific volume of bread by 4.24-15.60% and reduced hardness and chewiness by up to 49.2%. WB fermented with P. pulmonarius displayed greater improvement than WB fermented with the other strains under identical conditions. Correlation analysis revealed that SDF was correlated positively with phenolic compounds and bread volume, but negatively with IDF and dough viscoelasticity, suggesting its key role in improving bread quality. These findings highlight that P. pulmonarius-based fermentation is a sustainable strategy for valorizing WB into high-quality functional ingredients for whole-wheat bread.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148318754","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}

引用次数: 0

Assessment of Efficient Deep Eutectic Solvent-Based Extraction, Activity, and Environmental Impacts of Naringin. 柚皮苷高效深共晶溶剂萃取、活性及环境影响评价。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-06-22 DOI: 10.1007/s11130-026-01530-z

Xiaodong Guo, Xinyan Gao, Ying Sun, Qingshan Shi, Hanlin Xu, Chunlu Li, Zhifang Cui

{"title":"Assessment of Efficient Deep Eutectic Solvent-Based Extraction, Activity, and Environmental Impacts of Naringin.","authors":"Xiaodong Guo, Xinyan Gao, Ying Sun, Qingshan Shi, Hanlin Xu, Chunlu Li, Zhifang Cui","doi":"10.1007/s11130-026-01530-z","DOIUrl":"10.1007/s11130-026-01530-z","url":null,"abstract":"Naringin, a bioactive flavonoid found in citrus peels-a common byproduct of fruit processing-is typically extracted using volatile organic solvents, which raises issues about operational safety and environmental sustainability. This study integrated quantum chemical calculations with experimental approaches to conduct high‑throughput screening of deep eutectic solvents (DESs) for naringin extraction from pummelo peel. Among 72 DESs, calculated infinite dilution activity coefficients indicated the solvation capacity, whereas σ-profiles examined potential hydrogen-bonding and hydrophobic interactions. The subsequent extraction experiment identified the DES consisting of tetrabutylammonium bromide/propylene glycol (TEABr/PG, 1:2 molar ratio) exhibiting the highest naringin yield among the nine DESs re-evaluated. Single-factor experiments coupled with response surface methodology systematically optimized the parameters to a liquid-to-solid ratio of 10 mL/g, 30% water content, 40 °C, and 0.5 h. The naringin yield attained 141.31 mg/g under these mild conditions, significantly surpassing yields obtained with conventional methanol or ethanol. Beyond yield, the extract also showed potent antioxidant activity, particularly in ABTS radical scavenging, and notable antibacterial effects against E. coli and S. aureus. Importantly, the sustainability of the optimized process was evaluated using the Modified Green Analytical Procedure Index (MoGAPI). The TEABr/PG-based method achieved a greenness score of 78, outperforming ethanol (76) and methanol (72), demonstrating a win-win outcome between extraction efficiency and environmental sustainability. By combining high‑throughput solvent screening with systematic process optimization, this work not only establishes an efficient naringin extraction process but also offers a framework for evaluating both process performance and greenness, supporting citrus peel valorization within a bio‑circular economy.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148302805","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}

引用次数: 0

Panax japonicus and Dioscorea deltoidea Cell Cultures as a Source of Stable Antioxidant Food Components. 作为稳定抗氧化食品成分来源的日本参和薯蓣细胞培养物。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-06-22 DOI: 10.1007/s11130-026-01527-8

Nadezhda Kupaeva, Maria Titova, Irina Chernukha, Mariya Nesterova, Olga Prudnikova, Tatiana Tyurina, Aleksandr Kruchinin, Viktoriya Pchelkina, Natalia Revutskaya, Liliya Fedulova

{"title":"Panax japonicus and Dioscorea deltoidea Cell Cultures as a Source of Stable Antioxidant Food Components.","authors":"Nadezhda Kupaeva, Maria Titova, Irina Chernukha, Mariya Nesterova, Olga Prudnikova, Tatiana Tyurina, Aleksandr Kruchinin, Viktoriya Pchelkina, Natalia Revutskaya, Liliya Fedulova","doi":"10.1007/s11130-026-01527-8","DOIUrl":"10.1007/s11130-026-01527-8","url":null,"abstract":"Suspension cell cultures of Panax japonicus and Dioscorea deltoidea are promising sources of plant-derived antioxidant compounds. In this study, aqueous-ethanolic extracts from these cultures were immobilized with maltodextrin and converted into powders by freeze-drying and spray-drying. Antioxidant potential, chemiluminescence kinetic profiles, phytochemical composition, powder properties, and storage stability were evaluated. UPLC-ESI-MS confirmed characteristic metabolites, including ginsenosides in P. japonicus and steroidal glycosides in D. deltoidea. Drying affected antioxidant properties in a species- and assay-dependent manner. Spray-drying increased TACFRAP and TACDPPH in both species, whereas freeze-drying resulted in higher TACORAC, particularly in P. japonicus, where the value exceeded that of the spray-dried powder by 96.0% (p < 0.05). In contrast, spray-dried D. deltoidea showed higher TACFRAP, TACDPPH, and total phenolic compounds than the freeze-dried powder. Chemiluminescence analysis provided additional kinetic information: freeze-dried P. japonicus retained antioxidant-related effects over the widest dilution range, whereas spray-dried D. deltoidea showed a kinetic profile closer to the native extract. After 6 months, spray-dried P. japonicus retained the highest absolute TAC values, while for D. deltoidea, drying method selection depended on the target antioxidant property. These results support maltodextrin-based drying for obtaining water-dispersible antioxidant powders for food systems.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148296097","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}

引用次数: 0

Sideroxylon Obtusifolium (Roem. & Schult.) TD Penn: Knowledge and Potentialities. 黄竹（属）& Schult)。佩恩：知识和潜力。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-06-22 DOI: 10.1007/s11130-026-01475-3

Luísa Dos Santos Conceição, Sanket Prakash Vanare, Ronald Bruce Pegg, Deborah Murowaniecki Otero

{"title":"Sideroxylon Obtusifolium (Roem. & Schult.) TD Penn: Knowledge and Potentialities.","authors":"Luísa Dos Santos Conceição, Sanket Prakash Vanare, Ronald Bruce Pegg, Deborah Murowaniecki Otero","doi":"10.1007/s11130-026-01475-3","DOIUrl":"10.1007/s11130-026-01475-3","url":null,"abstract":"Sideroxylon obtusifolium (Roem.& Schult.) T.D. Penn, also popularly known as 'quixabeira', is a medicinal species characterized by thorny deciduous vegetation, a short trunk, whitish flowers with a sweet aroma, glabrous leaves, and succulent fruits with seeds. The objectives of this review were to compile and evaluate the literature on quixabeira published over the last fifteen years and to explore the potential applications of each part of the tree. The results of these studies are promising. Studies have shown that the chemical composition of S. obtusifolium extracts varies depending on the plant part and the solvent used, with maceration and immersion being the most common techniques, especially for leaves. Methanol and ethanol are the most commonly used solvents to identify compounds such as phenolics, saponins, terpenoids, alkaloids, and glycolipids. The biological activity of the polyphenols present in the leaf extracts demonstrated antioxidant, anti-inflammatory, antibacterial, antifungal, antinociceptive, and antimicrobial properties in vitro. In the fruits, extraction is still limited. However, it allows for the identification of carotenoids (47.21 μg/g of β-carotene), flavonoids (55.99 mg of quercetin/100 g), and anthocyanins (58.68 mg/100 g), all of which have nutritional and technological potential. Ethnopharmacological studies indicate that the species is recognized by rural communities, which utilize various parts of the plant for food, medicinal, veterinary, technological, and construction purposes. However, further studies on physicochemical, nutritional, toxicological, and pharmacological composition are needed to ensure safety and validate its biological properties.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13287164/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148296160","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}

引用次数: 0

Effect of Leaf Extracts of Cornus sanguinea L., C. sericea L., and C. alba L. on Digestive Enzymes and Blood Coagulation In Vitro. 血山茱萸、蚕丝、白山茱萸叶提取物对体外消化酶和凝血功能的影响。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-06-20 DOI: 10.1007/s11130-026-01531-y

Tatiana Krol, Ekaterina Sokolova, Vladimir Ossipov, Natalya Gudkova, Dmitry Baleev, Nikolay Sidelnikov

{"title":"Effect of Leaf Extracts of Cornus sanguinea L., C. sericea L., and C. alba L. on Digestive Enzymes and Blood Coagulation In Vitro.","authors":"Tatiana Krol, Ekaterina Sokolova, Vladimir Ossipov, Natalya Gudkova, Dmitry Baleev, Nikolay Sidelnikov","doi":"10.1007/s11130-026-01531-y","DOIUrl":"10.1007/s11130-026-01531-y","url":null,"abstract":"Cornus plants have found extensive applications in food and exhibit a versatile and complex pharmacological potential due to their broad spectrum of bioactive compounds. The aim of our study was to investigate and compare the composition of phenolic compounds and the inhibitory activity of leaf extracts of three species of the genus Cornus: C. alba, C. sanguinea, and C. sericea on pancreatic lipase, α-amylase, and blood coagulation in vitro. A total of 42 compounds classified as terpenoids and phenolic compounds were identified using ultra-high pressure liquid chromatography with photodiode array detection coupled to high-resolution mass spectrometry (UPLC-PDA-HRMS). Terpenoids were represented by three iridoids. Phenolic compounds included phenolic acids, galloylglucoses, ellagitannins (monomeric, dimeric, and trimeric), and flavonoids. Differences were observed in the composition of iridoids. Loganic acid was absent from C. sanguinea leaf extracts. However, plant species significantly affected biological properties. Selective inhibition of either amylase or lipase was demonstrated by C. sanguinea and C. sericea extracts. Extracts from C. sanguinea leaves were capable of moderately inhibiting amylase activity (34% inhibition at C = 0.2 mg/ml), while extracts from C. sericea leaves showed an inhibitory effect on lipase (30% inhibition at C = 0.2 mg/ml). Extracts of C. sanguinea and C. sericea leaves indicated significant inhibitory activity in the activated partial thromboplastin time test (50 and 57% increase in clotting time, respectively), especially when compared with the extract from C. alba leaves (17% increase in clotting time).","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 3","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148296166","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}

引用次数: 0