Food chemistry advances最新文献

Exploring the effect of pumpkin, soy, and sweet potato flours on soup's nutrition, antioxidant capacity, and sensory attributes 探索南瓜、大豆和红薯粉对汤的营养、抗氧化能力和感官属性的影响

Food chemistry advances Pub Date : 2025-06-01 DOI: 10.1016/j.focha.2025.101019

Md. Jaynal Abedin , Mitu Rani Sarker , Samira Akter Siyam, Tasnim Farzana

{"title":"Exploring the effect of pumpkin, soy, and sweet potato flours on soup's nutrition, antioxidant capacity, and sensory attributes","authors":"Md. Jaynal Abedin , Mitu Rani Sarker , Samira Akter Siyam, Tasnim Farzana","doi":"10.1016/j.focha.2025.101019","DOIUrl":"10.1016/j.focha.2025.101019","url":null,"abstract":"<div><div>Soups are popular worldwide due to their diverse ingredients, providing essential nutrients and bioactive compounds. The study aimed to develop a soup using composite flours from pumpkin, soybean, sweet potato, and corn. The research assessed how varying ratios of pumpkin flour (20-50 %), along with soy and sweet potato flour, affected the soup's nutrient composition, functional characteristics, antioxidant properties, color, and sensory acceptance. The results showed that adding pumpkin, soybean, and sweet potato flour significantly (p < 0.05) enhanced the nutrients (like protein, fat, ash, crude fiber, β-carotene, and essential minerals like Ca, Mg, Fe, and Zn levels), functional characteristics, antioxidant properties, color, and sensory acceptance of the soup. The soup's powder TPC, TFC, and TAC increased significantly (p < 0.05), and the DPPH scavenging activity and FRAP assay showed a significant (p < 0.05) increase after these ingredients were added. The water absorption capacity of the prepared soup also increased significantly when PF was added to the soup powder. Sensory assessment ratings indicated that the soup containing 40 % pumpkin, 15 % soybean, 15 % sweet potato, and 30 % corn composite flour was superior to other prepared goods. The produced items are crucial for enhancing dietary variety and alleviating food insecurity among low-income households.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101019"},"PeriodicalIF":0.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144178264","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing iron bioavailability and bioactive stability in sweet-sour beetroot sauce through liposomal vitamin C 通过脂质体维生素C提高糖醋甜菜根酱中铁的生物利用度和生物活性稳定性

Food chemistry advances Pub Date : 2025-06-01 DOI: 10.1016/j.focha.2025.101020

Marwa A. Sheir , Manal M. Ramadan , Tamer M. El-Messery , Entsar N. Mohamed

{"title":"Enhancing iron bioavailability and bioactive stability in sweet-sour beetroot sauce through liposomal vitamin C","authors":"Marwa A. Sheir , Manal M. Ramadan , Tamer M. El-Messery , Entsar N. Mohamed","doi":"10.1016/j.focha.2025.101020","DOIUrl":"10.1016/j.focha.2025.101020","url":null,"abstract":"<div><div>This study investigated the efficacy of vitamin C (vit. C) encapsulation in liposomes for improving iron bioavailability and preserving bioactive compounds in sweet-sour beetroot sauce. Five sauce formulations were developed: a control (S), two sauces fortified with varying concentrations of free vit. C (SC1: 31.4 mg/100 mL and SC2: 62.8 mg/100 mL), and two sauces incorporating liposome-encapsulated vit. C at corresponding concentrations (SE1: 21 mL liposome /100 mL and SE2: 42 mL liposome/100 mL). Physicochemical analyses included color, pH, and rheological measurements. The total phenolics, flavonoids, antioxidant activity (DPPH and reducing power), vit. C and betalains were assessed. <em>In vitro</em>bioaccessibility of betalains as well as iron content and bioavailability assays were conducted f. Sensory evaluation determined consumer acceptability. Results demonstrated that encapsulation significantly enhanced iron bioavailability, with SE2 exhibiting an 8.83 % bioavailability compared to 4.00 % in the control. Similarly, betalain bioaccessibility increased from 17.83 % in the control to 29.33 % in SE2. Encapsulation also demonstrated a protective effect on other bioactive compounds. Sensory analysis confirmed the palatability of sauce formulation. These findings suggest that vit. C encapsulation presents a promising strategy for developing iron-fortified functional foods with enhanced nutritional value and consumer appeal.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101020"},"PeriodicalIF":0.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144185960","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Probabilistic estimation of the dietary exposure to Cadmium in Japan in 2019-2021 using two-dimensional Monte Carlo simulation after Bayesian handling of left-censored data 对左截尾数据进行贝叶斯处理后，利用二维蒙特卡罗模拟对2019-2021年日本居民膳食镉暴露的概率估计

Food chemistry advances Pub Date : 2025-05-30 DOI: 10.1016/j.focha.2025.101013

Yoshinari Suzuki , Ikuko Kitayama , Masae Harimoto , Hiroshi Akiyama , Tomoaki Tsutsumi

{"title":"Probabilistic estimation of the dietary exposure to Cadmium in Japan in 2019-2021 using two-dimensional Monte Carlo simulation after Bayesian handling of left-censored data","authors":"Yoshinari Suzuki , Ikuko Kitayama , Masae Harimoto , Hiroshi Akiyama , Tomoaki Tsutsumi","doi":"10.1016/j.focha.2025.101013","DOIUrl":"10.1016/j.focha.2025.101013","url":null,"abstract":"<div><div>Due to significant environmental cadmium (Cd) pollution incidents in Japan, probabilistic estimation of dietary Cd exposure is necessary for more accurate risk assessment. Although the total-diet (TD) method is effective for evaluating dietary exposure, \"non-detected\" values increase uncertainty. To better estimate dietary Cd exposure distribution in the average Japanese population, we applied two-dimensional Monte Carlo simulation (2D-MCS) with Bayesian estimation (BE) to TD samples. A total of 140 representative TD samples from 14 food groups across 10 regions were collected over three years, and Cd concentrations were measured using ICP-MS. BE was used to estimate Cd concentration distributions considering left-censoring and food consumption distributions were modeled using zero-inflated models. We conducted 2D-MCS by generating 50 random numbers from 2000 Monte Carlo samples obtained via BE. Estimation uncertainty increased with higher non-detection rates. Mean dietary Cd exposure was estimated at 0.351 ± 0.028 μg/kg/day. The highest exposure contribution (30.2 ± 18.3 %) came from FG1 (rice and rice products). The hazard quotient, compared to the 7.0 μg/kg/week guideline derived by the Food Safety Commission of Japan, was 0.351, with a 0.6 % probability of exceeding 1. This method effectively handles left-censored data and could serve as a standard for exposure assessment.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101013"},"PeriodicalIF":0.0,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144166718","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Formulation, nutritional profile, and sensory acceptability of cookies incorporating locally sourced ingredients as complementary foods for toddlers: A strategy for stunting prevention 配方，营养概况，饼干的感官可接受性纳入当地采购的成分作为幼儿的补充食品：一种预防发育迟缓的策略

Food chemistry advances Pub Date : 2025-05-29 DOI: 10.1016/j.focha.2025.101017

Yuliana , Rahmi Holinesti , Nabila Tasrif , Ifnalia Rahayu , Afifah Nur Hasanah , Helmizar , Healthy Hidayanti , Yolanda Febriani Naserd , Siti Halipah

{"title":"Formulation, nutritional profile, and sensory acceptability of cookies incorporating locally sourced ingredients as complementary foods for toddlers: A strategy for stunting prevention","authors":"Yuliana , Rahmi Holinesti , Nabila Tasrif , Ifnalia Rahayu , Afifah Nur Hasanah , Helmizar , Healthy Hidayanti , Yolanda Febriani Naserd , Siti Halipah","doi":"10.1016/j.focha.2025.101017","DOIUrl":"10.1016/j.focha.2025.101017","url":null,"abstract":"<div><div>This study focuses on the formulation of cookies using local food ingredients as supplementary food for toddlers to prevent stunting, by optimizing nutritional content through a linear program. Stunting is a significant public health problem in many developing countries, including Indonesia, caused by chronic malnutrition in childhood. Cookies are formulated using nutrient-rich ingredients from local sources, such as tilapia fish meal and spinach flour, which are rich in protein, iron, and other essential nutrients. A linear program is used to optimize the nutritional profile of the cookies, ensuring that they meet the specific nutritional needs of toddlers. Nutritional analysis was conducted to evaluate the macronutrient and micronutrient content of the cookies. Sensory evaluation was also conducted to assess the acceptability of the cookies by 7 trained sensory panelists. The results showed that the optimized cookies provided a balanced nutritional profile that addressed the main nutritional deficiencies associated with stunting. The cookies were also found to be highly acceptable in terms of shape, color, aroma, texture, and taste, making them a promising solution to prevent stunting through food products that are easily accessible, nutrient-dense, and tailored to the nutritional needs of toddlers.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101017"},"PeriodicalIF":0.0,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144166717","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","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 high forage-to-concentrate ratio pasture feeding on the chemical, physical, and sensory properties of semi-hard goat cheese 高料精比牧草饲喂对半硬山羊奶酪化学、物理和感官特性的影响

Food chemistry advances Pub Date : 2025-05-28 DOI: 10.1016/j.focha.2025.101018

Andrea Balivo , Piera Iommelli , Alessandro Genovese , Federico Infascelli , Raffaella Tudisco , Anna Antonella Spina , Riccardo Di Novella , Francesco Addeo , Raffaele Sacchi

{"title":"Effect of high forage-to-concentrate ratio pasture feeding on the chemical, physical, and sensory properties of semi-hard goat cheese","authors":"Andrea Balivo , Piera Iommelli , Alessandro Genovese , Federico Infascelli , Raffaella Tudisco , Anna Antonella Spina , Riccardo Di Novella , Francesco Addeo , Raffaele Sacchi","doi":"10.1016/j.focha.2025.101018","DOIUrl":"10.1016/j.focha.2025.101018","url":null,"abstract":"<div><div>The study aims to evaluate the impact of a high forage-to-concentrate ratio diet on the chemical, physical and sensory characteristics of goat cheese, comparing outdoor high-biodiversity pasture feeding (P) to indoor hay-based feeding (S). Twenty Saanen goats were randomly assigned to two groups: the P group, fed on mixed-forage pasture, and the S group fed with alfalfa hay, both supplemented with 400 g/head/day of concentrate. Cheese from both groups was produced in duplicate at the beginning and end of the trial and evaluated after 25 days of ripening at 10 °C. While olfactory, gustatory, and colour descriptors showed no significant differences between the cheeses, P cheese exhibited lower hardness (<em>p</em> = 0.001) and higher friability (<em>p</em> = 0.003). Texture profile analysis and instrumental colour measurements supported the findings of the sensory analysis. The P cheese contained higher levels of unsaturated fatty acids, conjugated linoleic acid (CLA) isomers, and total phenolic compounds, while S cheese exhibited higher concentrations of volatile acids, ketones and lactones. Terpene compounds were unique to the P cheese. Our results suggest that pasture-based feeding with a high forage-to-concentrate ratio can enhance the nutritional profile of goat cheese, with only slight alterations to its sensory properties.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101018"},"PeriodicalIF":0.0,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144166713","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antioxidant compounds of leaves and seeds extracts of Parkia Speciosa overcome ferroptosis 白桦叶和种子提取物的抗氧化成分克服铁下垂

Food chemistry advances Pub Date : 2025-05-27 DOI: 10.1016/j.focha.2025.101015

Elsa Nopiyanti , Mega Safithri , Trivadila , Sahidin , Harlinda Kuspradini , Femi Earnestly , Yoko Hirata , Hiroshi Takemori , Irmanida Batubara

{"title":"Antioxidant compounds of leaves and seeds extracts of Parkia Speciosa overcome ferroptosis","authors":"Elsa Nopiyanti , Mega Safithri , Trivadila , Sahidin , Harlinda Kuspradini , Femi Earnestly , Yoko Hirata , Hiroshi Takemori , Irmanida Batubara","doi":"10.1016/j.focha.2025.101015","DOIUrl":"10.1016/j.focha.2025.101015","url":null,"abstract":"<div><div><em>Parkia speciosa</em> seeds, a widely consumed plant in Southeast Asia, are known for their rich bioactive compounds with potential health benefits. This study investigates the antioxidant properties of ethanol extracts from <em>P. speciosa</em> leaves (PSL) and seeds (PSS) to combat <em>oxidative stress.</em> Antioxidant activity was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays, revealing that PSL exhibited higher antioxidant potential than PSS, with values of 14.34 ± 0.02 and 19.39 ± 0.04 μg ascorbic acid equivalent (AAE)/g extract, respectively. The ethanol extracts of PSL and PSS significantly protected HT22 cells from erastin-induced ferroptotic cell death and activated the antioxidant response element (ARE) pathway, enhancing endogenous antioxidant defense mechanisms. Furthermore, in silico molecular docking analysis identified 7,7′-Dihydroxy-5′‑methoxy-2′,2′-dimethyl-4-oxo-3′,4′-dihydro-2′H,4H-3,6′-bichromen-5-yl hexopyranosiduronic acid as a promising bioactive compound with strong binding affinities to oxidative stress-related receptors (5i6x, 6cm4, 2f8a, 8bxn, and 8ivr). These findings suggest that <em>P. speciosa</em> ethanol extract, particularly from its leaves, exhibits strong antioxidant and neuroprotective properties, supporting its potential application as a natural therapeutic agent for oxidative stress-related disorders.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101015"},"PeriodicalIF":0.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144154376","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Growth maturity stage defines nutritional, anti-nutrients and functional food aspects of Moringa oleifera Lam. leaves 生长成熟期决定了辣木的营养、抗营养和功能性食品。叶子

Food chemistry advances Pub Date : 2025-05-27 DOI: 10.1016/j.focha.2025.101010

Saima Perveen, Saeed Akhtar, Dur-e-shahwar Sattar, Muhammad Qamar, Wisha Saeed, Mavra Amin, Tariq Ismail

{"title":"Growth maturity stage defines nutritional, anti-nutrients and functional food aspects of Moringa oleifera Lam. leaves","authors":"Saima Perveen, Saeed Akhtar, Dur-e-shahwar Sattar, Muhammad Qamar, Wisha Saeed, Mavra Amin, Tariq Ismail","doi":"10.1016/j.focha.2025.101010","DOIUrl":"10.1016/j.focha.2025.101010","url":null,"abstract":"<div><div>This study evaluates nutritional composition and anti-nutrients profile of <em>Moringa oleifera</em> leaves across different growth stages aimed at identifying optimum harvest time to secure better dietary profile of the leaves. The results showed that physicochemical composition of mature leaves present a significantly (<em>p</em> ≤ 0.05) higher level of protein (23.71 %), fiber (28.26 %), and fat (13.26 %) with a relatively lower amount of caloric energy (271.93 kcal) as compared to those observed in tender and young leaves. Progressive reduction (<em>p</em> ≤ 0.05) was noticed in anthocyanin (31.96 to 14.31 mg/100 g), chlorophyll <em>b</em> (72.83 to 45.16 mg/100 g) and lycopene (22.67 to 11.94 mg/100 g) content of <em>M. oleifera</em> leaves with advancing growth stage. Growth stages depicted an increase in the β-carotene and chlorophyll A contents of <em>M. oleifera</em> leaves. Higher phenolics yield and antioxidant activity of the leaves extracts was recorded for methanolic extracts. Advanced stage of leaves maturity anticipated highest level of total phenolics i.e., 49.02 mg GAE/g, total flavonoids content i.e., 52.96 mg QE/g and flavonols (28.83 mg QE/g). Comparatively higher concentrations of alkaloids (2.74 g/100 g), saponin (3.82 g/100 g), oxalates (2.43 g/100 g), tannin (0.837 g/100 g), and phytic acid (1.94 g/100 g) content were recorded in mature leaves. Harvesting <em>M. oleifera</em> leaves at peak maturity enhances their protein, dietary fiber, micronutrient, and phytochemical content. However, mature leaves may also accumulate higher levels of anti-nutrients like oxalates and phytates, which can interfere with mineral absorption.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101010"},"PeriodicalIF":0.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144139460","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physicochemical characterization, determination of total concentration and estimation of bioaccessible fraction of elements in fruit functional flours 水果功能性面粉中元素的理化特性、总浓度的测定和生物可及部分的估计

Food chemistry advances Pub Date : 2025-05-26 DOI: 10.1016/j.focha.2025.101016

Gabriel di Giovani Belinati , Heloisa Mariano Pedroso de Carvalho , Eduardo Leite de Almeida , Ana Rita de Araújo Nogueira , Alex Virgilio

{"title":"Physicochemical characterization, determination of total concentration and estimation of bioaccessible fraction of elements in fruit functional flours","authors":"Gabriel di Giovani Belinati , Heloisa Mariano Pedroso de Carvalho , Eduardo Leite de Almeida , Ana Rita de Araújo Nogueira , Alex Virgilio","doi":"10.1016/j.focha.2025.101016","DOIUrl":"10.1016/j.focha.2025.101016","url":null,"abstract":"<div><div>The total concentrations and the bioaccessible fractions of macro, micro, and potentially toxic trace elements in fruit functional flours were evaluated using inductively coupled plasma techniques (ICP OES and ICP-MS). Fruit flours from açaí, apple, blackberry, coconut, green banana, strawberry, orange, passion fruit and grape were submitted to microwave-assisted and <em>in vitro</em> digestion methods, and As, Ba, Ca, Cd, Cr, Cu, Fe, K, Mg, Mn, Mo, Ni, P, Pb, S, Se, V and Zn were determined. Samples were also analyzed to determine physicochemical parameters. Granulometries and moisture were generally smaller than 500 µm and 15%, respectively. pH was in the 3.2–6.2 range, and titratable acidities were usually lower than 3%. High protein (133–174 g kg<sup>-1</sup>) and fat (105–192 g kg<sup>-1</sup>) contents were found for grape and coconut flours, while ashes up to 7.5% were observed for passion fruit flour. Total concentrations determined by ICP OES (mg kg<sup>-1</sup>) were in the 312 – 5199 (Ca), 167 – 2774 (Mg), 1512 – 26868 (K), 262 – 4912 (P), 121 – 1705 (S), 7.9 – 134 (Fe), 4.4 – 100.5 (Mn) and 4 – 42 (Zn). For ICP-MS concentrations were lower than the LOQ for As, Cd, Se and V, and situated between 0.39–1.41 (Cr); 0.73–96.04 (Cu); 0.35–3.09 (Ni); 0.34–0.68 (Mo); 0.41–47.82 (Ba); and 0.18– 0.36 (Pb) mg kg<sup>-1</sup>. Accuracies were checked by analyzing a certified reference material and spiked samples from <em>in vitro</em> digestates, with good recoveries and adequate precision often obtained. Bioaccessible fractions were between 14.5–93.6 % (Ca), 9.7–94.5% (Mg), 7.9–83.2% (Mn), and 6.3–138% (Zn), 9.1–115% (Cr), 15.9–62% (Cu), 2.66–66% (Mo), 0.5–4.47% (Ni) and 7–77.3% (Ba). K, P, and S were not determined due to high blank values, and As, Cd, Pb, Se, and V were lower than the LOQ.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101016"},"PeriodicalIF":0.0,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144139459","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Harnessing the medicinal potential of herbs through hormesis: Perspectives in global health and therapeutics 通过激效利用草药的药用潜力：全球健康和治疗学的观点

Food chemistry advances Pub Date : 2025-05-23 DOI: 10.1016/j.focha.2025.101011

Vimarsh Srivastava , Vivek Kumar Dhiman , Akanksha Pandey , Sunil Kumar Verma , Devendra Singh

{"title":"Harnessing the medicinal potential of herbs through hormesis: Perspectives in global health and therapeutics","authors":"Vimarsh Srivastava , Vivek Kumar Dhiman , Akanksha Pandey , Sunil Kumar Verma , Devendra Singh","doi":"10.1016/j.focha.2025.101011","DOIUrl":"10.1016/j.focha.2025.101011","url":null,"abstract":"<div><div>Medicinal plants have long been valued for their therapeutic properties, with recent research highlighting hormesis as a critical mechanism underlying their effects. This biphasic dose-response phenomenon reveals that low doses of phytochemicals can activate cellular defense systems, enhance immune function, and improve metabolic resilience, while higher doses may lead to cytotoxic or anti-inflammatory responses. This review explores the hormetic characteristics of various plant-derived compounds, including curcumin, resveratrol, flavonoids, and alkaloids, in their efficacy against conditions such as diabetes, rheumatoid arthritis, lung cancer, and fertility issues. These phytochemicals promote adaptive responses that mitigate oxidative stress, manage inflammation, and inhibit tumor progression. Although herbal medicine presents a multi-targeted and safer alternative to synthetic drugs, challenges such as bioavailability and dosage standardization, limit their clinical use. The integration of advanced technologies like nanotechnology, metabolomics, and precision medicine holds promise for enhancing their therapeutic potential. Future research should focus on optimizing dosages, elucidating molecular pathways, and bridging the gap between traditional and modern pharmacology, thus opening avenues for innovative plant-based treatments in disease prevention and management.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101011"},"PeriodicalIF":0.0,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144125180","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The comparison of the commercial grapevine varieties for their nutritional and marketing properties 商品葡萄品种的营养和销售特性比较

Food chemistry advances Pub Date : 2025-05-23 DOI: 10.1016/j.focha.2025.101012

Abdollah Goudarzi Vanani , Mehrab Yadegari , Asghar Mousavi Ghahferokhi , Habibollah Nourbakhsh

{"title":"The comparison of the commercial grapevine varieties for their nutritional and marketing properties","authors":"Abdollah Goudarzi Vanani , Mehrab Yadegari , Asghar Mousavi Ghahferokhi , Habibollah Nourbakhsh","doi":"10.1016/j.focha.2025.101012","DOIUrl":"10.1016/j.focha.2025.101012","url":null,"abstract":"<div><div>One important issue determining fruit marketing, is fruit nutritional properties. The 12 most important varieties of Iranian grapevine, planted in Chaharmahal & Bakhtiari province, Iran, were investigated for their biochemical properties as the objective of the research. Plant biochemical properties of soluble solid content (SSC), carotenoids (Car), total phenol (Phenol), titratable acidity (TitA), acidity (pH), anthocyanin (Ant), antioxidant activity (Anti), fruit fresh (FW) and dry weights (DW), dry weight percentage (DWp), fruit juice weight (WW), fruit juice density (ED), and fruit volume (FV) and density (FD) were determined. The varieties with the highest measured parameters were: Kashmar2 (Phenol, Anti, FW and ED), Flame (TSS, Ant and Anti), Rish Baba (TitA, pH, and FV), Shahoroudi (Car and FD), Seedless Red (TitA and Ant), Asgari Daei Nasrollah (pH and ED), Kashmar1 (FV and FD), Asgari (DW and DWp). The following correlations were significant: Car and Ant (-0.53), Phenol and Ant (-0.54) and Anti (-076), Ant and Anti (0.90), DW and DWp (0.91), WW and Ed (0.54), Ed and FD (-0.50), FV and FD (-0.70). Kashmar2 and Flame had the highest antioxidant activities and so are healthier. The most nutritious, tasty and marketable varieties of grapevine genotypes, suitable for export may be selected.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 101012"},"PeriodicalIF":0.0,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144125182","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0