Food frontiers最新文献

{"title":"Oat Bran Supplementation Improves Glucose Metabolism, Food Addiction, and Gut Microbiota in Rats With High-Fat Diet-Induced Obesity","authors":"Xue Bai,&nbsp;Meili Zhang,&nbsp;Yakun Zhang,&nbsp;Yuanyuan Zhang,&nbsp;Rui Huo,&nbsp;Qixin Gu,&nbsp;Ying Miao","doi":"10.1002/fft2.70071","DOIUrl":"10.1002/fft2.70071","url":null,"abstract":"<p>Oat bran (OB), a byproduct of the oat milling process, is a nutrient-dense cereal cultivated in cool, dry mountainous regions and is known for its potential health benefits. To explore its obesity-alleviating effects and the underlying mechanisms, we examined the influence of OB on glucose metabolism, appetite-regulating hormones, gut microbiota composition, and plasma metabolomics in high-fat diet (HFD)-induced obese rats. Our findings revealed that OB supplementation (30%) significantly reduced body weight gain and fat accumulation, improved dyslipidemia and glucose homeostasis, and increased levels of appetite-suppressing hormones, including glucagon-like peptide-1 (GLP-1) and peptide YY (PYY), in HFD-induced rats. Furthermore, OB markedly reshaped the gut microbiota by enhancing microbial α-diversity, promoting the growth of beneficial bacteria such as <i>Allobaculum, Blautia</i>, and <i>Lactobacillus</i> while inhibiting the proliferation of <i>Akkermansia</i> and <i>Ruminococcaceae UCG-005</i>. These microbial changes were positively or negatively correlated with the leptin (LEP), insulin (INS), GLP-1, and PYY levels, suggesting a potential link between OB intake and metabolic regulation. In addition, OB exerted beneficial effects on the plasma metabolite levels, notably increasing octadecanoic acid, myristic acid, oleic acid, trimethylamine oxide, cholesterol, and <span>l</span>-carnitine while modulating the six key metabolic pathways related to fatty acid biosynthesis and cholesterol metabolism. Collectively, these results underscore the potential of OB as a functional food for obesity management and metabolic health improvement.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 5","pages":"2204-2230"},"PeriodicalIF":6.9,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70071","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145037849","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Structure Properties of Gallic Acid-Enhanced Alginate Hydrogels for Sustainable Food Packaging as Plastic Replacement","authors":"Francisco Javier Leyva-Jiménez,&nbsp;Carlos Abellán-Dieguez,&nbsp;Rodrigo Oliver-Simancas,&nbsp;Antonio M. Rodríguez-García,&nbsp;M. Elena Alañón","doi":"10.1002/fft2.70072","DOIUrl":"10.1002/fft2.70072","url":null,"abstract":"<p>Structure properties of alginate and glycerol hydrogels (93:7 v/v) functionalized with gallic acid (0.1%, 0.5%, and 0.8%) (w/v) were evaluated as plastic alternatives for food packaging. A thorough characterization of these hydrogels was performed, evaluating their physico-mechanical, optical, and functional properties, particularly for potential applications in food packaging. FTIR analysis confirmed interactions between the hydrogel matrix and gallic acid, highlighting the formation of hydrogen bonds. The BET method and high-resolution scanning electron microscopy (HRSEM) further verified the homogeneity of the hydrogel surfaces. The inclusion of gallic acid led to increased thickness, permeability, and swelling capacity. However, ultimate tensile strength and fracture toughness significantly decreased, especially in hydrogels containing the highest gallic acid concentration (0.8%). Functionalized hydrogels exhibited enhanced antioxidant activity, as demonstrated by DPPH and FRAP assays. Hydrogels with 0.5% gallic acid showed a 4.4–4.8-fold increase in antioxidant activity, while those with 0.8% gallic acid achieved a 7.0–7.3-fold enhancement. The release of gallic acid from the hydrogels followed a dose-dependent pattern, with peak release occurring within 1–2 h. These findings suggest that alginate-based hydrogels functionalized with gallic acid offer a promising approach for the controlled release of bioactive compounds, presenting potential applications in innovative packaging solutions.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 5","pages":"2394-2407"},"PeriodicalIF":6.9,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70072","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145037847","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microwave Assisted Fluidized Bed Spray Soaking and Gelatinization for Whole Grain Rice Fortification","authors":"Ankanksha Kumari,&nbsp;Bijendra Sahoo,&nbsp;Shubhajit Sarkhel,&nbsp;Soumili Hait,&nbsp;Rajeshwari Chatterjee,&nbsp;Anand Mohan,&nbsp;Anupam Roy","doi":"10.1002/fft2.70074","DOIUrl":"10.1002/fft2.70074","url":null,"abstract":"<p>Extruded fortified rice kernel often differs in its physicochemical, soaking, and cooking properties from regular rice and is not preferred due to alterations in its sensory properties. Fortified rice with identical physicochemical and sensory properties as regular rice is thus needed, and this study aimed to do so. Whole-grain rice having 55% degree of gelatinization (DG) was simultaneously soaked with iron salt (NaFeEDTA) solution and dried in a microwave-assisted-fluidized bed spray-soaking and drying (MAFBSD) setup that facilitated iron migration, further gelatinization (60%), drying of rice kernel, and develop identical gelatinization induced whole grain fortified rice kernel (GIWGFRK). The impact of the MAFBSD processing conditions, that is, spray-flow rate, microwave power density during soaking, and drying of rice at fixed fluidization velocity (12 m/s) on rice quality was initially explored, and optimized conditions were then used for rice fortification. Up to 32% of additional moisture gain through microwave-assisted soaking (at 50 mL/min spray-flow rate for 2 h) followed by microwave drying (for 85 min at 0.6 kW/kg) to 13 ± 1% moisture content did not show any visible fissure and alteration in head rice yield. Spray soaking of NaFeEDTA solution (0.106 mg/mL) with the pre-optimized processing condition resulted in a gain in iron content (21.25 mg of iron/kg), nonsignificantly impacting its quality. After washing and cooking, the fortified rice showed 52.19 ± 2.46% and 22.77 ± 3.19% iron retention, respectively. Further modification in gelatinization parameters may offer more nutrients retention, additionally gelatinization-induced fortification as a practical approach for whole-rice fortification. This research enables the commercial production of fortified rice with identical sensory and physicochemical properties to regular rice, improving consumer acceptance and addressing iron deficiency without compromising rice quality.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 5","pages":"2456-2469"},"PeriodicalIF":6.9,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70074","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145037848","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phytochemistry, pharmacological insights, and food science applications of natural bioactive compounds from Ocimum species with a focus on essential oils","authors":"Oberdan Oliveira Ferreira,&nbsp;Ravendra Kumar,&nbsp;Luiz Renan Ramos da Silva,&nbsp;Suraj N. Mali,&nbsp;Srushti Tambe,&nbsp;Ulisses Alves Rosa,&nbsp;Leonardo Souza Costa,&nbsp;Lohren Glendha Nunes Lobato,&nbsp;Anderson de Santana Botelho,&nbsp;Himani Karakoti,&nbsp;Sonu Kumar Mahawer,&nbsp;Marcilene Paiva da Silva,&nbsp;Mozaniel Santana de Oliveira,&nbsp;Eloisa Helena de Andrade Aguiar","doi":"10.1002/fft2.496","DOIUrl":"10.1002/fft2.496","url":null,"abstract":"<p><i>Ocimum</i>, commonly known as basil, is a plant genus that belongs to the Lamiaceae family. It includes various species of herbs that are widely used for culinary and medicinal purposes. The essential oil (EO) and extract derived from <i>Ocimum</i> plants, particularly <i>Ocimum</i>, are popular for their aromatic properties and potential health benefits. The Lamiaceae family, renowned for its versatile applications, encompasses species used in diverse sectors, including the food, pharmaceutical, and perfumery industries. The <i>Ocimum</i> genus, a prominent member of this family, is acclaimed for its culinary applications and the chemical and biological properties. In the present review, we are providing a summary on <i>Ocimum</i> species; this review brings summarized information that has not been addressed or discussed by other authors; in this work, information can be obtained on different types of EO extractions, such as hydrodistillation, hydrodistillation assisted by microwaves, steam distillation, and supercritical extraction; questions about chemical composition are addressed; in addition, the pharmacological properties are well discussed; and finally, the application in food science and technology. Species of the genus <i>Ocimum</i> hold significant promise for applications across various industrial sectors. In pharmacology, these species demonstrate notable antiviral activities, including anti-HIV properties. Furthermore, they possess substantial antioxidant potential, which can mitigate oxidative stress and function as potent neuroprotective agents. In the field of food science, <i>Ocimum</i> species exhibit properties that can extend shelf life. When encapsulated, these bioactive compounds enable controlled release, enhancing their efficacy. Additionally, <i>Ocimum</i> species exhibit strong antimicrobial potential, further broadening their applicability.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 5","pages":"2081-2107"},"PeriodicalIF":6.9,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.496","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145037693","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring the Potential of Tsuruazuki Bean as a Functional Food to Curb Obesity Using Human Amniotic Epithelial Cells and 3T3-L1 Preadipocytes","authors":"Elda Nurafnie Ibnu Rasid,&nbsp;Farhana Ferdousi,&nbsp;Kazunori Sasaki,&nbsp;Kyoko Toda,&nbsp;Shinya Takahashi,&nbsp;Mari Maeda-Yamamoto,&nbsp;Hiroko Isoda","doi":"10.1002/fft2.70070","DOIUrl":"10.1002/fft2.70070","url":null,"abstract":"<p>Obesity is a global health burden and a major risk factor for various chronic diseases. Recent research has focused on bioactive food components for obesity prevention due to their ability to modulate metabolism and inhibit fat accumulation. This study evaluated the anti-obesity potential of <i>Vigna umbellata</i> (Tsuruazuki) through whole-transcriptomic and functional analyses. We first examined the differentiation direction induced by Tsuruazuki bean extract (Tsuru) in human amniotic epithelial cells (hAECs), a stem cell-based functional prediction model. Transcriptomic analysis revealed that Tsuru modulated gene expression patterns associated with adipogenic differentiation, metabolic regulation, and inflammation. Subsequent validation in 3T3-L1 preadipocytes demonstrated that Tsuru treatment significantly reduced lipid accumulation and droplet size. Transcriptomic profiling indicated significant enrichment of pathways, including PPAR signaling, insulin signaling, and oxidative phosphorylation. Moreover, key adipogenic genes (<i>Pparg</i>, <i>Cebpa</i>, and <i>Fasn</i>) were downregulated, while <i>Prkaa2</i>, a key regulator of lipid metabolism and insulin signaling, was upregulated. The proinflammatory marker <i>Il12b</i> was also downregulated. These findings suggest that Tsuruazuki may beneficially modulate lipid metabolism and represent a promising functional food candidate for obesity management.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 5","pages":"2359-2375"},"PeriodicalIF":6.9,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70070","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145037769","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advancements in Identification of Low-Molecular-Weight Peptides in Food Protein Hydrolysates","authors":"Zhihui Chang,&nbsp;Baifeng Fu,&nbsp;Minbo Li,&nbsp;Shuzhen Cheng,&nbsp;Ming Du","doi":"10.1002/fft2.70066","DOIUrl":"10.1002/fft2.70066","url":null,"abstract":"<p>Peptides have become the focus of current research due to their diverse biological functional activities, good digestibility, and wide application in the field of food. Although predicting the role of specific peptide segments in protein hydrolysates in the overall protein function is of great significance, their complex structure poses huge challenges to the research. Especially for peptides comprising 2–5 amino acid residues (molecular weight range: 200–600 Da), although they have high biological activity, there are still difficulties in structural identification. Therefore, the sequence identification of peptides becomes a key link. This article reviews the basic properties and sequence prediction analysis methods of polypeptides, discusses the application of auxiliary technologies such as sample pretreatment techniques, the selection of detection equipment, and spectral techniques, and finally summarizes the research status of peptide identification coupling technology, providing a guiding direction for subsequent research.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 5","pages":"2144-2164"},"PeriodicalIF":6.9,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70066","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145037770","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Guest–Host Inclusion Complexes of β-Cyclodextrin With Commercial Oil–Soluble Copper Chlorophyll and Natural Chlorophyll Recovered by Enzyme-Assisted Extraction","authors":"Claudio Lombardelli,&nbsp;Ilaria Benucci,&nbsp;Chiara Pippolini,&nbsp;Marco Esti","doi":"10.1002/fft2.70077","DOIUrl":"10.1002/fft2.70077","url":null,"abstract":"<p>Natural green pigments, with their numerous and attractive shades, represent valuable ingredients in food preparations. However, scarce solubility and stability of chlorophyll under use conditions limit its potential application, despite the widespread availability of natural sources. Therefore, this work aimed to produce a food-grade inclusion complex, by simple mixing, based on chlorophyll (Chl) and β-cyclodextrin (β-CD), able to preserve the pigment stability and green nuance at different storage conditions (temperature: 4°C, 25°C, and 40°C in the dark or under UV-light). After assessing the most suitable stoichiometric inclusion ratio between the pigment contained in the commercial preparation [E141(i)] and the β-CD (1:1), simple mixing was employed as a solvent-free, time-saving technique to encapsulate chlorophyll (recovered from spinach by enzyme-assisted extraction). Two innovative inclusion complexes were prepared using wet pellet (Chl_pellet/β-CD) or freeze-dried powder (Chl_freeze-dried/β-CD), showing a powder recovery of 90.4% and 100%, inclusion efficiency of 92% and 96%, and loading capacity of 1.4% and 2.5%, respectively. The presence of β-CD increased the solubility (+59% and +66% for Chl_pellet and Chl_freeze-dried) and stability of the pigment, especially under the most critical conditions (40°C, UV; degradation rate constant varied from 0.025 [Chl-free] to 0.021 [Chl_freeze-dried/β-CD] days⁻¹ and from 0.31 [Chl-free] to 0.23 [Chl_pellet/β-CD] days⁻¹). Chl_pellet/β-CD and Chl_freeze-dried/β-CD better retained greenness than the free pigment, both in the dark and under UV-light, especially at low temperature. Overall, the current research expands the understanding regarding easy and prompt techniques for Chl encapsulation in β-CDs as a promising strategy for its potential application in the food industry.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 5","pages":"2193-2203"},"PeriodicalIF":6.9,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70077","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145037804","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microbiota-Dependent Longevity Effects of Aronia Berry (Aronia melanocarpa) in Drosophila melanogaster","authors":"Ji-Hyeon Lee,&nbsp;Hye-Yeon Lee,&nbsp;Jang-Cheon Cho,&nbsp;Alexey Moskalev,&nbsp;Kyung-Jin Min","doi":"10.1002/fft2.70078","DOIUrl":"10.1002/fft2.70078","url":null,"abstract":"<p><i>Aronia</i> berry (<i>Aronia melanocarpa</i>) is rich in polyphenolic compounds with reported antioxidant and prebiotic activities, including potential life-extending effects. Although previous studies have highlighted its impact on the gut microbiota, the extent to which commensal microbes contribute to its longevity effects remains poorly understood. Here, we aimed to determine whether the lifespan- and health-promoting effects of <i>Aronia</i> berry are mediated by commensal microbes and to elucidate the underlying mechanisms. To address this, we investigated the effects of <i>Aronia</i> berry supplementation (5 µg/mL in food) on lifespan and physiological traits in <i>Drosophila melanogaster</i> under both conventional and axenic (germ-free) conditions. Assays included survival, antioxidant activity, microbial load, and immune gene expression. <i>Aronia</i> berry significantly extended the lifespan of conventional flies but failed to do so in axenic flies, suggesting a microbiota-dependent mechanism. In conventional flies, supplementation of <i>Aronia</i> berry reduced microbial load without altering diversity, enhanced oxidative stress resistance, and upregulated antimicrobial peptide genes via Toll pathway activation. These effects were not observed in axenic flies. Genetic activation of the Toll pathway mimicked the <i>Aronia</i> -induced microbial suppression and lifespan extension, suggesting a causal role for Toll signaling in mediating the health benefits of <i>Aronia</i> berry. Our findings demonstrate that <i>Aronia</i> berry exerts its longevity-promoting effects through commensal microbe-mediated activation of host immunity and oxidative stress reduction. This study highlights the essential role of gut microbes in mediating the health benefits of polyphenol-rich diets and offers insights into dietary strategies for promoting healthy aging.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 5","pages":"2328-2344"},"PeriodicalIF":6.9,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70078","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145037805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sustainable Protein Processing of Flaxseed By-Product: Nutritional Quality and Functional Properties","authors":"Amanda Gomes Almeida Sá,&nbsp;Maria Teresa Bertoldo Pacheco,&nbsp;Yara Maria Franco Moreno,&nbsp;Bruno Augusto Mattar Carciofi","doi":"10.1002/fft2.70069","DOIUrl":"10.1002/fft2.70069","url":null,"abstract":"<p>Overcoming environmental, food security, and growing global population challenges requires exploring sustainable protein production. Promisingly, agro-industrial by-products emerge as alternative sources. This study hypothesizes that processing methods can significantly improve the nutritional quality and functional properties of flaxseed meal (FSM) by reducing anti-nutritional factors and enhancing protein digestibility. This study assessed the chemical and nutritional quality of FSM after oil extraction, focusing on its composition, anti-nutritional factors, in vitro protein digestibility (IVPD), and amino acid score. Different processes and processing parameters were assessed based on an experimental design. A central composite design supported evaluating the impact of conventional heating, microwave, and ultrasound on the nutritional quality of this meal. Unprocessed FSM exhibited a protein content of 39% and an IVPD of 88%. Through processing, IVPD was elevated to 95% for the conventional heating, with 87.8°C, 37 min, and pH 8.0 as the best conditions. Protein solubility of the FSM significantly improved at pH 8 and 9 (up to 98%). Thermal processing proved effective in completely inactivating phytic acid, while ultrasound reduced trypsin inhibitory activity by 50%. Lysine was the first-limiting amino acid (AAS = 86%–90%) for all processes and parameters. Processing also enhanced the functional aspects, affirming that treated FSMs represent potential protein sources for the food industry due to their high nutritional quality and viable improvement due to processing.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 5","pages":"2269-2280"},"PeriodicalIF":6.9,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70069","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145038489","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Nutritional and Bioactive Components, Potential Health Function and Comprehensive Utilization of Hawthorn: A Review","authors":"Wenteng Yang,&nbsp;Quanhong Gao,&nbsp;Kun Ran,&nbsp;Mingyue Jiao,&nbsp;Xiaodan Fu,&nbsp;Zhenlin Han,&nbsp;Chao Liu,&nbsp;Ningyang Li","doi":"10.1002/fft2.70073","DOIUrl":"10.1002/fft2.70073","url":null,"abstract":"<p>Hawthorn is widely cultivated in China, with excellent varieties and steadily increasing production. Recognized by China's National Health Commission as a dual-purpose medicinal and edible resource, hawthorn contains diverse bioactive components across its flowers, leaves, unripe fruits, seeds, and roots. Notably, hawthorn leaves and flowers are rich in phenols and flavonoids, whereas its seeds are a valuable source of unsaturated fatty acids. Research highlights hawthorn's multifaceted bioactivities, including antioxidant, anti-inflammatory, anticancer, antidiabetic, antiviral, cardiovascular protective, and skincare effects. In the food industry, fresh hawthorn is processed into popular products such as hawthorn cake, candied hawthorn, jam, and juice. Beyond food applications, hawthorn is increasingly utilized in nutraceuticals, pharmaceuticals, and cosmetics. This review systematically summarizes recent advances in hawthorn research, proposes innovative directions for resource development, and provides a theoretical foundation for further research and industrialization. Additionally, it serves as a reference for exploring hawthorn germplasm resources to unlock their full potential.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 5","pages":"2108-2128"},"PeriodicalIF":6.9,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70073","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145038494","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}