Foods, Volume 12, Issue 17

Polyphenols, as common components with various functional activities in plants, have become a research hotspot. However, researchers have found that the bioavailability and bioactivity of plant polyphenols is generally low because they are usually in...

Dandelion has received wide attention in food and medicine fields due to its excellent antioxidant properties. Nonetheless, the underlying mechanism of this action has not yet been fully clarified, particularly at the metabolic level. Herein, the eff...

Wine phenolic compounds, particularly proanthocyanidins (PAs), play a significant role in wine sensory characteristics, specifically bitterness and astringency. Although not consensual, flavan-3-ols and oligomeric PAs are generally considered the pri...

The microbial contamination of food poses a threat to human health. Chestnut shells, which are byproducts of chestnut processing, contain polyphenols that exert various physiological effects, and thus have the potential to be used in food preservatio...

In this study, the anti-inflammatory effects of a methanolic extract from the aerial part of Heracleum moellendorffii Hance (HmAPE) and its underlying mechanisms were investigated. HmAPE demonstrated a significant reduction in nitric oxide production...

Low-temperature vacuum drying (LTVD) has shown great potential for drying vegetables. It could avoid excessive degradations of active compounds with potential therapeutic agents. In this study, the effect on several relevant bioactive compounds, anti...

Recently, interest in animal welfare has steadily increased, driven by a growing focus on environmental, social, and governance (ESG) issues. This trend aligns with the Sustainable Development Goals (SDGs) set by the United Nations. This underscores...

The global food production industry faces environmental concerns exacerbated by substantial food waste. European countries are striving to reduce food waste towards a circular bioeconomy and sustainable development. To address environmental issues an...

Steam explosion technology is an emerging pretreatment method that has shown great promise for food processing due to its ability to efficiently destroy the natural barrier structure of materials. This narrative review summarizes the principle of ste...

Sprouted grains are gaining popularity as functional food ingredients. This study aimed to evaluate the lipid and fatty acid composition of eight sprouted grains (millet, amaranth, quinoa, wheat, rye, barley, buckwheat, and oat). The method used was...