Food frontiers最新文献

{"title":"Actinidia spp. (Kiwifruit): A Comprehensive Review of Its Nutraceutical Potential in Disease Mitigation and Health Enhancement","authors":"Allah Rakha,&nbsp;Nida Rehman,&nbsp;Rimsha Anwar,&nbsp;Hina Rasheed,&nbsp;Roshina Rabail,&nbsp;Zuhaib F. Bhat,&nbsp;Amin Mousavi Khaneghah,&nbsp;Rana Muhammad Aadil","doi":"10.1002/fft2.70041","DOIUrl":"https://doi.org/10.1002/fft2.70041","url":null,"abstract":"<p>This review offers an in-depth exploration of the <i>Actinidia</i> species (kiwifruit) nutritional composition, the pivotal role of its primary bioactive compounds, and their potential applications across the aforementioned health concerns. Furthermore, this article sheds light on kiwifruit allergies, providing valuable insights for readers. Kiwifruit, particularly the varieties “<i>Actinidia chinensis</i> var. <i>chinensis,”</i> “<i>A. chinensis</i> var. <i>deliciosa,”</i> and <i>Actinidia arguta</i>, are an exceptional source of polyphenolic compounds like flavonoids, stilbenoids, and phenolic acids. This distinctive phytochemical profile endows kiwifruit with promising nutraceutical potential against various diseases. These bioactive compounds are pivotal in preventing or delaying the onset of multiple health conditions and protecting the body from endogenous oxidative damage. Recent research has unveiled the fruit's remarkable attributes, such as hypolipidemic, antidiabetic, antihypertensive, anticancer, antiobesity, and antiplatelet aggregation properties. Additionally, kiwifruit effectively safeguards against hepatotoxicity, nephrotoxicity, neuropathy, and neurological disorders. Nevertheless, it is worth noting that kiwifruit consumption may induce allergies due to 13 IgE-reactive compounds. They are proteins and glycoproteins with molecular masses ranging from 10 to 51 kDa. The primary allergen in kiwifruit is a cysteine protease known as Act d 1, which accounts for 50% of the soluble protein extract. Kiwifruit's burgeoning potential for preventing and treating various diseases has captured the attention of numerous researchers. However, further advanced research is warranted, particularly in neurodegenerative, hepatic, and renal disorders. Continued investigation promises to unveil even more remarkable aspects of kiwifruit's contributions to human health.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 4","pages":"1765-1788"},"PeriodicalIF":7.4,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70041","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144635604","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":"Use of Liquid Nitrogen in Food Products: A Review","authors":"Fabiola Pesce,&nbsp;Lucia Parafati,&nbsp;Biagio Fallico,&nbsp;Rosa Palmeri","doi":"10.1002/fft2.70035","DOIUrl":"https://doi.org/10.1002/fft2.70035","url":null,"abstract":"<p>The increasing demand for frozen products has led companies to offer a variety of foods that may struggle to maintain quality. Traditional freezing methods often negatively impact food quality, affecting texture, color, flavor, and so forth. Liquid nitrogen (LN₂) offers a promising alternative, reducing freezing time and preserving food structure and components. This review examines the use of LN₂ across different food matrices, highlighting its advantages and limitations based on the employed freezing technique. Additionally, innovative LN₂ applications in food processing and transformation are explored. LN₂ has shown notable benefits for seafood, minimizing lipid oxidation and structural damage, leading to improved texture and sensory properties. In meat, it helps preserve protein integrity, limit moisture loss, and maintain tissue structures, enhancing freshness while also contributing to microbiological safety. In vegetable products, LN₂’s effects depend on cellular structure and water migration. While some studies report losses of polyphenols and flavonoids, others highlight improved vitamin C and antioxidant retention. Beyond freezing, LN₂ is emerging as an innovative tool in food processing, particularly in peeling nuts and fruits, reducing quality degradation, compared to conventional methods. In dough and steamed bread, LN₂ helps maintain textural properties during storage. Additionally, combining the use of LN₂ with encapsulation, microencapsulation, or grinding technique can lead to a stabilization of bioactive compounds. Despite its significant benefits, the scalability of each process can be challenging in relation to the food matrix. Bridging the gap between laboratory research and industrial application will be essential to unlocking LN₂’s full potential in food processing and preservation.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 4","pages":"1617-1644"},"PeriodicalIF":7.4,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70035","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144635260","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":"Cover Image: Volume 6, Issue 1","authors":"","doi":"10.1002/fft2.70037","DOIUrl":"https://doi.org/10.1002/fft2.70037","url":null,"abstract":"<p>The cover image is based on the Review Article <i>Structural insights and biological activities of flavonoids: Implications for novel applications</i> by Junying Bai et al., https://doi.org/10.1002/fft2.494.\u0000\u0000 <figure>\u0000 <div><picture>\u0000 <source></source></picture><p></p>\u0000 </div>\u0000 </figure></p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 1","pages":""},"PeriodicalIF":7.4,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70037","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144100719","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":"Cover Image: Volume 6, Issue 2","authors":"","doi":"10.1002/fft2.70038","DOIUrl":"https://doi.org/10.1002/fft2.70038","url":null,"abstract":"<p>The cover image is based on the Research Article <i>Dynamic Evolution of Mung Bean Protein in Alkaline Solutions: Unravelling Vicilin Function Through Molecular Simulation</i> by Juan Du et al., https://doi.org/10.1002/fft2.520.\u0000\u0000 <figure>\u0000 <div><picture>\u0000 <source></source></picture><p></p>\u0000 </div>\u0000 </figure></p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 2","pages":""},"PeriodicalIF":7.4,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70038","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144100893","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":"Alpha-Lipoic Acid Alleviates Isoflurane-Induced Cognitive Dysfunction in Juvenile Mice by Activating Peroxisome Proliferator Activated Receptor Gamma Coactivator -1 Alpha","authors":"Xingkai Zhao,&nbsp;Donglu Wang,&nbsp;Shuai Li,&nbsp;Xueting Zhang,&nbsp;Zhenlei Zhou","doi":"10.1002/fft2.70032","DOIUrl":"https://doi.org/10.1002/fft2.70032","url":null,"abstract":"<p>Millions of children undergo general anesthesia annually, yet preclinical studies suggest early life exposure to anesthetics may disrupt central nervous system development and impair cognition. Effective neuroprotective strategies remain limited. α-Lipoic acid (ALA), a dietary antioxidant found in red meat and carrots, has demonstrated therapeutic potential in diabetic neuropathy, but its role in anesthesia-induced neurotoxicity is unclear. This study integrates mechanistic and functional analyses to evaluate ALA's neuroprotective effects. Isoflurane-exposed neonatal mice exhibited hippocampal metabolic dysregulation, with altered lactate, pyruvate, and adenosine triphosphate (ATP) levels, leading to cognitive dysfunction. Mechanistically, isoflurane suppressed peroxisome proliferator activated receptor gamma coactivator -1 alpha (<i>PGC-1α</i>), a key regulator of mitochondrial metabolism in astrocytes. Using in vitro models and in vivo cyclization recombinase (Cre)-lentivirus (LV)-mediated <i>PGC-1α</i> overexpression, we identified a <i>PGC-1α</i>-dependent pathway regulating pyruvate dehydrogenase (PDH) and lactate dehydrogenase B (LDHB), restoring astrocytic bioenergetics. Functionally, ALA supplementation not only activated <i>PGC-1α</i> but also provided direct metabolic substrates for PDH, enhancing mitochondrial function and reversing cognitive deficits. High-performance liquid chromatography revealed reduced endogenous ALA levels in isoflurane-exposed hippocampi, whereas dietary ALA restored its physiological concentration. This dual mechanism—<i>PGC-1α</i> activation and metabolic substrate provision—supports ALA's role in both mechanistic restoration and functional recovery. These findings provide the first evidence that dietary ALA supplementation mitigates anesthesia-induced neurotoxicity via <i>PGC-1α</i>-mediated metabolic reprogramming, highlighting its potential as a perioperative dietary intervention to reduce neurodevelopmental risks in pediatric populations.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 4","pages":"1954-1971"},"PeriodicalIF":7.4,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70032","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144635608","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":"Application of Ferulic Acid to Alleviate Chilling Injury of Banana Fruit by Regulating Redox, Phenylpropanoid, and Energy Metabolism","authors":"Yu Hou,&nbsp;Min Gou,&nbsp;Zhengke Zhang,&nbsp;Lanhuan Meng,&nbsp;Lisha Zhu,&nbsp;Xiangbin Xu,&nbsp;Taotao Li,&nbsp;Yueming Jiang,&nbsp;Jianbo Xiao,&nbsp;Jiali Yang","doi":"10.1002/fft2.70028","DOIUrl":"https://doi.org/10.1002/fft2.70028","url":null,"abstract":"<p>Banana fruit is susceptible to chilling injury (CI) during low-temperature storage, which results in economic loss. Ferulic acid (FA) is an endogenous phenolic chemical derived from phenylpropanoid pathway and involves in stress response. This study investigated the effect of FA on the cold resistance of banana fruit under 6°C storage for 7 days. Fruits were sampled at Days 0, 1, 3, 5, and 7. Indicators that associated with the occurrence and development of CI were detected. In comparison with control, 3 mM FA treatment significantly alleviated chilling symptoms and reduced CI index, malondialdehyde (MDA) content, and electrolyte leakage by 28.64%, 5.21%, and 9.12% averagely over storage. FA also inhibited the production of hydrogen peroxide (H₂O₂) and superoxide radical (O₂^−.), increased superoxide dismutase (SOD) and catalase (CAT) activities, as well as ascorbic acid (AsA), glutathione (GSH), total phenolic, and flavonoid contents. Phenylpropanoid metabolic pathway was also enhanced in FA-treated fruit, as phenylalanine ammonia lyase (PAL) activity increased and expression levels of genes, including <i>PAL</i>, <i>4CL</i>, <i>C4H</i>, and chalcone synthase (<i>CHS</i>), were upregulated. Additionally, FA treatment promoted energy supply by increasing contents of ATP and ADP, energy charge (EC), activities of Ca²⁺-ATPase and H⁺-ATPase, as well as expression levels of <i>ATPase</i>, <i>H⁺-ATPase</i>, and <i>Cyt b₆f</i>. These findings suggested that FA might alleviate CI of banana fruit by regulating redox homeostasis, phenylpropanoid metabolism, and energy state.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 4","pages":"1824-1837"},"PeriodicalIF":7.4,"publicationDate":"2025-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70028","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144635292","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":"Mechanisms of Flavor Substance Formation in Pengqi Sauce Based On an Integrated Analysis of Absolute Microbial Quantification and Volatomics","authors":"Xiaojie Hou,&nbsp;Hongmei Yin,&nbsp;Xiaodie Qin,&nbsp;Jingjing Zhang,&nbsp;Yangyang Wang,&nbsp;Weiming Su,&nbsp;Hui Cao,&nbsp;Hui Wang","doi":"10.1002/fft2.70031","DOIUrl":"https://doi.org/10.1002/fft2.70031","url":null,"abstract":"<p>Pengqi sauce is a traditional Chinese naturally fermented aquatic product, and its unique flavor formation mechanism is closely related to microbial function. In this study, we combined metabolomics and microbiomics techniques to analyze the flavor evolution and the rules and mechanisms of bacterial flora action during the natural fermentation process of Wedelia sauce. On the basis of electronic nose, gas chromatography–mass spectrometry (GC–MS) and GC–ion mobility spectrometry (GC–IMS) techniques, nine core flavor components, including 2-methylpyrazine, 1-heptanol, tetrahydrothiophene, and isoamyl isobutyrate, which confer baking, fruity, and creamy aromas, were identified as key volatile components during the fermentation process. Meanwhile, the 16S rRNA sequencing technology was used for the first time to clarify the flavor profile of the Pengqi sauce fermentation system. The actual abundance changes of microorganisms in the Pengqi sauce fermentation system: <i>Paracoccus</i>, <i>Nocardioides</i>, and <i>Marinilactibacillus</i>, the absolute abundance of which reached 12,129, 9411, and 9113 copies/g, respectively, on Day 56, and still maintained a high level on Day 84. Orthogonal partial least squares discriminant analysis (OPLS-DA) and Spearman correlation analyses indicated that the above genera showed very strong positive correlations (<i>ρ</i> &gt; 0.9, <i>p</i> &lt; 0.05) with key flavor substances such as 1-hexanol and 2-methylpyrazine, and their functional predictions indicated that they drove flavor formation through protein degradation, lipid oxidation, and glucose metabolism pathways. This study demonstrated that the absolute microbial quantification strategy can reveal the contribution of bacterial flora to fermentation flavor more accurately and provide a theoretical basis for process optimization and standardized production of traditional fermented foods.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 4","pages":"1789-1806"},"PeriodicalIF":7.4,"publicationDate":"2025-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70031","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144635383","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":"A Comprehensive Review on Inkjet-Printed Intelligent Food Packaging Materials: Principle, Ink Formulation, Functional Inks, and Potential Applications","authors":"Siyi Liu,&nbsp;Zhenyu Han,&nbsp;Xiaoyu Luo","doi":"10.1002/fft2.70034","DOIUrl":"https://doi.org/10.1002/fft2.70034","url":null,"abstract":"<p>Food packaging is crucial for preserving food quality, safety, and integrity while meeting consumer demands for convenience and sustainability. Innovative packaging systems can enhance the basic packaging characteristics; in particular, intelligent packaging meets the rising demands to improve the communication and convenience functions of food packaging by integrating real-time monitoring and interactive features. Inkjet printing can be a potential means for the incorporation of such intelligent packaging add-ons. As a liquid deposition process, the adoption of inkjet printing in intelligent packaging requires the formulation of printable inks that are compatible with various printing substrates. Hence, this review article aims to comprehensively discuss the fundamental principles and requirements of inkjet printed materials for their application in intelligent packaging development. By optimizing ink composition with desired rheological characteristics, printable fluids can be successfully formulated if a compatible printing substrate is selected. Different types of functional inks that are chromogenic, luminescent, or conductive can be promising in developing inkjet-printed intelligent materials in the form of indicators, sensors, or bar codes. Overall, inkjet-printed functional inks can become a promising material in intelligent packaging development for the packaging industry, such as for monitoring food safety issues, revealing freshness decay, detecting potential adulterants, and tracking product status in the supply chain. Future research may focus on developing stable biodegradable inks, incorporating artificial intelligence features, and scaling up for industrial applications.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 4","pages":"1715-1741"},"PeriodicalIF":7.4,"publicationDate":"2025-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70034","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144635298","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":"Effects of Cold Plasma and Pasteurization on Flavor and Primary Metabolites of Aromatic Coconut Water Based on Flavoromics and Metabolomics","authors":"Lilan Xu,&nbsp;Jing Zhang,&nbsp;Xincheng Zhang,&nbsp;Meizhen Xie,&nbsp;Weimin Zhang,&nbsp;Jiamei Wang,&nbsp;Lipin Chen,&nbsp;Yong-Huan Yun","doi":"10.1002/fft2.70030","DOIUrl":"https://doi.org/10.1002/fft2.70030","url":null,"abstract":"<p>Aromatic coconut water (ACW) is a healthy drink with a unique aroma and high nutritional value. To better preserve ACW, exploring an efficient sterilization technique with good sterilization effects and fragrance retention effects is necessary. Pasteurization (PS) and cold plasma (CP) have been shown to be good sterilization techniques for effectively killing microorganisms in coconut water. However, there are few reports on the effects of PS and CP on the metabolites and flavor quality of ACW. This study systematically investigated the effects of CP and PS treatments on flavor compounds and primary metabolites of ACW using an integrated flavoromics and metabolomics approach. The results showed that compared with PS, CP had a less damaging effect on 2-AP and better retention of key flavors in fresh ACW. In addition, dimethyl trisulfide was produced in pasteurized ACW and became the key active flavor compound, promoting off-flavor formation. The results of the metabolomics analysis revealed that CP affected mainly amino acids and lipids and that PS affected mainly amino acids in the ACW. The results of the correlation analysis revealed that the sterilization process may modulate or modify the flavor of ACW by affecting these metabolites. This study offers a theoretical foundation for optimizing sterilization methods and regulating flavor quality in ACW and supports the potential application of CP technology in ACW preservation.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 3","pages":"1409-1422"},"PeriodicalIF":7.4,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70030","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144140616","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":"Hovenia dulcis Honey Suppresses Androgen-Induced Epithelial–Mesenchymal Transition in Benign Prostatic Hyperplasia","authors":"Buyun Kim,&nbsp;Young-Eun Kim,&nbsp;Eun-Bin Kwon,&nbsp;Wei Li,&nbsp;Hye Jin Yang,&nbsp;Sung-Joon Na,&nbsp;Sang Mi Han,&nbsp;Soon Ok Woo,&nbsp;Hong Min Choi,&nbsp;Siwon Moon,&nbsp;Young Soo Kim,&nbsp;Jang-Gi Choi","doi":"10.1002/fft2.70026","DOIUrl":"https://doi.org/10.1002/fft2.70026","url":null,"abstract":"<p>Benign prostate hyperplasia (BPH) is characterized by abnormal prostate epithelial and stromal cell growth, which leads to bladder outlet obstruction (BOO) and lower urinary tract symptoms (LUTS). BPH pathogenesis involves key signaling pathways, including androgen/androgen receptor (AR) and transforming growth factor-beta (TGF-β)/Smad, which contribute to cell proliferation, transformation, and epithelial–mesenchymal transition (EMT). To date, the effect of <i>Hovenia dulcis</i> honey (HH) on BPH has not been reported. Herein, in vivo and in vitro BPH models were used to determine whether HH has therapeutic effects and its underlying mechanisms, if present. To evaluate the anti-BPH effect of HH in vivo, mice were treated with testosterone propionate (TP; 10 mg/kg, s.c.), finasteride (Fi; 10 mg/kg, i.p.), or HH (600 mg/kg, p.o.) for 4 weeks. Additionally, HH in vitro efficacy was evaluated using a dihydrotestosterone (DHT)-stimulated RWPE-1 prostate cell model. HH significantly reduced prostate size, epithelial thickness, and markers of AR signaling (prostate-specific antigen [PSA], proliferating cell nuclear antigen [PCNA], and DHT) as well as exhibited anti-inflammatory effects by lowering the expression of inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2), interleukin-6 (IL-6), and tumor necrosis factor-α (TNF-α) and inhibited the EMT process by decreasing α-smooth muscle actin (α-SMA), neural cadherin (N-cadherin), and vimentin levels while restoring epithelial cadherin (E-cadherin) expression. These findings suggest that HH inhibits the androgen/AR and TGF-β/Smad signaling pathways and may offer a novel therapeutic approach for BPH treatment.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 3","pages":"1362-1375"},"PeriodicalIF":7.4,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70026","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144140807","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}