Search Results (478)

Phenolic compounds are plant-derived antioxidants crucial for human health and food preservation. Their bioactive potential including anti-inflammatory, antimicrobial, and anti-carcinogenic properties makes them a vital focus in nutritional, pharmaceutical, and agricultural research. This review critically evaluates the methodologies for their extraction, detection, and quantification to accurately assess antioxidant activity. Oxidative stress in biological systems and food matrices necessitates accurate analytical methodologies for assessing antioxidant behavior, which include both in vitro, in vivo and ex vivo approaches. Sample pretreatment and extraction techniques are critical for reliable analysis and vary depending on the matrix, compound polarity, and target phenolic subclass. We compare conventional extraction techniques (Soxhlet, maceration) with advanced methods like ultrasound-assisted, microwave-assisted, and supercritical fluid extraction. Detection methods reviewed include spectrophotometric assays (e.g., DPPH, FRAP, ORAC), electrochemical sensors, and chromatographic techniques (e.g., HPLC, HPLC−MS). While each method has distinct advantages, a lack of standardization remains the primary challenge, driven by variations in protocols and the vast chemical diversity of phenolics. This review underscores the critical need for integrated, standardized approaches to ensure the accurate and comparable evaluation of antioxidant activity in research and industry. Full article

Background/Objectives: Lycopene, a red lipophilic carotenoid hydrocarbon pigment found primarily in tomatoes and other red/pink fruits and vegetables, has anti-inflammatory, anticarcinogenic and cardioprotective properties. There is a lack of evidence regarding the effect of lycopene intake on gastric cancer risk in the Asian population. We, thus, evaluate the association between lycopene intake and gastric cancer risk in a hospital-based case–control study, including 1182 incident cases of gastric cancer and 2995 controls in Vietnam. Methods: Lycopene intake was derived from a semi-quantitative, validated food frequency questionnaire. An unconditional logistic regression model was performed to estimate the odds ratios (ORs) and 95% confidence intervals (CIs) for gastric cancer risk in relation to lycopene intake, adjusted for potential confounding factors. Results: Overall, there was a dose–response inverse association between lycopene intake and gastric cancer risk (OR_{per-SD increment} = 0.88, 95% CI: 0.81–0.95; P_trend = 0.002). Compared with quintile 1 (the lowest quintile), the ORs and 95% CIs of gastric cancer for quintiles 2, 3, 4 and 5 of the lycopene intakes were 0.63 (0.51–0.79), 0.64 (0.51–0.80), 0.65 (0.52–0.81) and 0.62 (0.50–0.78), respectively. A similar pattern of inverse association between lycopene intake and gastric cancer risk was seen only in females, ever alcohol drinkers, and individuals with H. pylori negative status, without type 2 diabetes and with blood group B (all P_{heterogeneity} > 0.05). Conclusions: We observed a reduced risk of gastric cancer in individuals with higher lycopene intake in the Vietnamese population, regardless of BMI or smoking status. Our results have great implications for a healthy dietary pattern (i.e., lycopene with major sources from fruits and vegetables) for strategies in the prevention and control programs of gastric cancer in low-and middle-income countries. Full article

Pecan nutshells (PNS), once considered agricultural waste, are now recognized as a sustainable source of natural antioxidants with potential therapeutic benefits against oxidative stress-related diseases. This narrative review synthesized evidence from the last decade, including predominantly in vitro and in vivo studies, with limited clinical evidence. PNS are particularly rich in polyphenols (gallic acid, ellagic acid, vanillic acid, catechins), with phenolic and flavonoid concentrations reported to be 5–20 times higher than those in the edible kernels. Their antioxidant actions involve free radical scavenging, metal chelation, enhancement of enzymatic defenses, and modulation of redox signalling. Preclinical findings suggest protective roles in cardiovascular disease, diabetes, neurodegeneration, and cancer, mediated through reduced lipid peroxidation, improved glucose metabolism, neuroprotection, and anticarcinogenic activity. However, variability in extraction methods, cultivar differences, and bioavailability issues remain major challenges. Standardized clinical studies are needed to validate the therapeutic potential of PNS as a sustainable antioxidant source. Full article

Garlic (Allium sativum L.) belongs to the Allium genus and is one of the main bulbous plants consumed fresh, powdered, or cooked. Numerous studies have shown that garlic exhibits antihyperlipidaemic, antioxidant, anti-inflammatory, cardiovascular disease preventive, antihypertensive, antibacterial, antiviral, antifungal, antiparasitic, antidiabetic, anticarcinogenic, hepatoprotective, immunomodulatory, and hypoglycaemic effects. Moreover, studies on polyphenols detected in garlic reveal strong anticancer properties in various cell lines. The aim of this review is to summarise the current state of knowledge regarding the anticancer properties and shared molecular mechanisms of action of garlic-derived polyphenolic compounds. Our analysis demonstrates that the polyphenol content in garlic is highly variable and depends on numerous factors, including the part of the plant, processing methods, place of cultivation, and other conditions. Additionally, garlic contains polyphenols that exhibit anticancer activity in preclinical models, the properties of which have been demonstrated in in vitro studies. The anticancer mechanism of action varies depending on the type of polyphenol. Several polyphenols from garlic such as e.g., catechin, quercetin, and kaempferol activate peroxisome proliferator-activated receptors, which appear to contribute to at least part of garlic’s anticancer activity. The primary mechanism of garlic’s anticancer properties relies on reactive oxygen species-dependent toxicity and/or apoptosis, and Nrf2 is also implicated in the mechanism of action of garlic polyphenols. Our review provides evidence that under in vitro conditions, polyphenols present in garlic may exhibit anticancer properties. Garlic is not only a valuable culinary ingredient but also a natural medicine. Regular consumption in moderate amounts may offer numerous health benefits. Full article

Among the most important species of Ficus L. genus are F. deltoidea, F. exasperata, F. sycomorus, F. religiosa, F. microcarpa, F. hirta Vahl., F. benghalensis, F. racemosa, F. elastica, and F. carica. The genus has more than 30 traditional ethnomedicinal uses, attributed to the combination of different bioactive compounds, including flavonoids, (flavanols, flavones, flavonols, isoflavones, chalcones, anthocyanins), phenolic acids (hydroxycinnamic acids, hydroxybenzoic acids), terpenes (triterpenes, tetraterpenes, diterpenes, sesquiterpenes, monoterpenes), phytosterols, coumarins, hydroxybenzoates, phenylpropanoids, chlorins, pheophytins, megastigmans, chitinases, organic acids, fatty acids, amino acids, alkaloids, and glycosides. With this in mind, the objective of this manuscript was to conduct a scientific search in the main electronic databases (PubMed, SciELO, Latindex, Redalyc, BiologyBrowser, ScienceResearch, ScienceDirect, World Wide Science, Web of Science, Academic Journals, Etnobotany, Scopus, and Google Scholar) to gather information on published research regarding the genoprotective potential of the Ficus L. genus. Unlike most scientific articles, which primarily describe the individual characteristics and properties of each species, this document compiles the largest number of studies (in vitro and in vivo) on Ficus plants described by different authors. Thus, we aim to promote more detailed scientific research and expand studies on the protective capacity of these angiosperm plants to the genetic material. Full article

The latest trends focus on increasing the nutritional value of food products, including yogurts, by fortifying them with bioactive compounds derived from natural ingredients, in line with the concept of “food-to-food fortification”. Mushrooms are a rich source of protein, dietary fibre, certain vitamins, minerals, and numerous bioactive compounds, including polysaccharides (β-glucans) and phenolic compounds. Biologically active substances found in mushrooms exhibit numerous biological properties, including antioxidant, anti-inflammatory, anti-carcinogenic, hypocholesterolaemic and immunomodulatory properties. This study aimed to determine the potential of edible mushrooms as functional additives in yogurt production, based on a review of the scientific literature. The study discusses the effects of various forms of mushroom additives (powders, aqueous and ethanolic extracts, polysaccharides, β-glucans) on the course of lactic acid fermentation, the growth and survival of lactic acid bacteria, and the physicochemical and sensory properties of yogurts. In most cases, the addition of mushrooms increased the activity of lactic acid bacteria, increased the acidity, viscosity, and hardness of yogurt, and reduced syneresis, thereby improving its stability. This effect is mainly due to mushroom polysaccharides, including β-glucans. In turn, the presence of antimicrobial and antioxidant compounds significantly limits the growth of undesirable microorganisms and slows lipid oxidation, thereby extending the shelf life of yogurts. The addition of edible mushrooms to yogurts, in various forms, is a safe and effective way to create a functional product that meets consumer expectations, but it requires optimising the form and concentration of the additive. Full article

Aflatoxin B₁ (AFB₁), the most potent and widespread mycotoxin produced by Aspergillus flavus and Aspergillus parasiticus, poses a significant global threat to food safety and human health, with chronic exposure strongly linked to hepatocellular carcinoma (HCC). While physical and chemical detoxification approaches exist, their limitations have led to an increased interest in biological strategies, particularly probiotic interventions. In this review, we synthesize current in vivo and clinical evidence on the ability of probiotic lactic acid bacteria—including Lactobacillus casei Shirota, Lactobacillus rhamnosus GG, Lactobacillus rhamnosus LC705, Lactococcus lactis, and selected Bifidobacterium species—to reduce AFB₁ absorption and toxicity. We summarize mechanistic insights into cell wall adsorption, gut microbiota modulation, intestinal barrier protection, and antioxidant enhancement. Clinical trials have shown reductions in AFB₁ biomarkers following probiotic supplementation, supporting their translational potential for human health. However, clinical evidence remains limited by small sample sizes, short intervention periods, and variability in endpoints. Collectively, this review consolidates mechanistic, preclinical, and clinical findings to position probiotic lactic acid bacteria as promising biological countermeasures against AFB1-induced hepatocellular carcinoma. Full article

Background/Objectives: Curcumin (Cur) has various biological properties, including anti-microbial, antioxidant, anticancer, anti-diabetic, anticarcinogenic, antitumor, and anti-inflammatory activities. However, using Cur in functional food products is challenging because of its low solubility in an aqueous environment, rapid degradation, and low bioavailability. Nanostructure delivery systems provide a high surface area to volume ratio and sustainable release properties. Methods: Coconut protein nanoparticles (CPNPs) have been fabricated through heat treatment at 85 °C and pH 2 for 5 h. The formation of CPNP-Cur was used to improve Cur solubility, followed by antioxidant activity at neutral pH in an aqueous solution. Results: The maximum efficiency and loading capacity of Cur in CPNP were 96.6% and 19.32 µg/mg protein, respectively. Scanning electron microscopy indicated the spherical and organized shape of CPNP with a small size of 80 nm. The fluorescence quenching of CPNP-Cur confirmed the potential of Cur to bind to the tryptophane and tyrosine residues in CPNP. The structural properties of CPNP and CPNP-Cur were investigated using FTIR and X-ray diffraction. The antioxidant activity of samples, measured with the ABTS radical scavenging method, demonstrated that the antioxidant capacity of the aqueous solution of Cur was significantly enhanced through the encapsulation into CPNP. The steady release of Cur was observed in the simulated gastrointestinal tract, and the percentage of the cumulative release increased up to 29.2% after 4 h. Conclusions: Our findings suggest that CPNP was a suitable nanocarrier for Cur due to improved antioxidant activity and controlled release behavior. These results are valuable for the development of coconut protein nanoparticles to use as a novel nano-delivery system of bioactive components. Full article

Hesperidin (HD) is predominantly found in citrus fruits, and has been shown to possess various biological properties, such as anti-inflammatory, antioxidant, and anti-carcinogenic. However, its application is limited by poor solubility. In this study, a new solid dispersion (SD) of hesperidin was prepared by ball milling using PVPK30 as the carrier, and the in vitro and in vivo studies and the therapeutic effects about colitis in rats were evaluated. In vitro analysis revealed that the solid dispersion showed a better release effect. The cumulative release of HD-SD reached 48.24% at 120 min, which was 5.9 times that of pure HD. In vivo studies demonstrated that C_max and AUC_0–24 were significantly higher in HD-SD compared with pure HD (p < 0.01), which were 2.67 and 1.50 times that of HD, respectively. Furthermore, treatment with HD-SD significantly alleviates symptoms and histological features in acetic acid (AA)-induced colitis in rats. Furthermore, HD-SD treatment significantly ameliorated the disease severity of acetic acid (AA)-induced colitis in rats, as evidenced by improved clinical signs, attenuated histological damage, and decreased levels of inflammatory factors (TNF-α, IL-6, and IL-1β). Moreover, the structure and relative abundance of the gut microbiota were modulated. Specifically, the relative abundance of Erysipelotrichaceae was decreased and the relative abundance of Bacteroidota, Lachnospiraceae, and [Eubacterium]_coprostanoligenes_group were increased. These results suggest that HD-SD could serve as a gut-health-promoting functional ingredient, potentially contributing to the dietary management of colitis through microbiota modulation. Full article

Irritable Bowel Syndrome (IBS) is a functional disorder of the digestive system. Its global prevalence varies widely, estimated at up to 10%, due to differences in diagnostic criteria, cultural factors, and dietary patterns. Dietary interventions have emerged as first-line strategies for symptom management, with the low-FODMAP (fermentable oligo-, di-, and monosaccharide and polyol) diet demonstrating robust efficacy in reducing gastrointestinal symptoms by minimizing poorly absorbed, fermentable carbohydrates. However, concerns regarding the long-term nutritional adequacy, potential alterations in gut microbiota composition, and sustainability of the low-FODMAP diet have prompted the need for more integrative and nutritionally balanced dietary models. In contrast, the Mediterranean Diet (MD), rich in fruits, vegetables, legumes, whole grains, nuts, olive oil, and omega-3 fatty acids from fish, is widely recognized for its anti-inflammatory, cardiometabolic, and potential anticarcinogenic effects. Notably, adherence to the MD has been associated with favorable gut microbial profiles and reduced risk of colorectal and other gastrointestinal cancers. However, the high FODMAP content of many MD components limits its immediate compatibility with IBS dietary protocols. This review explores the evidence supporting the integration of MD principles into a low-FODMAP framework for the dietary management of IBS. Rather than proposing a new model, we synthesize existing literature, including recent clinical findings, and offer practical, evidence-informed guidance for tailoring a Mediterranean-style low-FODMAP diet that supports both symptom management and long-term nutritional health. Integrating MD principles into the low-FODMAP approach offers a promising strategy to enhance the nutritional quality, sustainability, and long-term efficacy of dietary management in IBS. Full article

In this century, cancer is one of the most important causes of death worldwide, and the need for the development of new treatment options is imperative. The use of metal-based compounds in cancer treatment has increased significantly due to certain properties of these elements, and vanadium has been one of the most studied transition metals in recent decades. Vanadium compounds are being explored as an option for cancer treatment because of their wide range of action mechanisms such as the induction of oxidative stress, DNA damage, cell cycle arrest, induction of apoptosis and regulation of the autophagy process, among the most important mechanisms. Their compounds have been demonstrated to be effective against the cancer types with the highest incidence and mortality rates worldwide, such as lung and breast cancer, with promising results. This review discusses a variety of new vanadium compounds, indicating their mechanisms of action and the neoplasms in which they have shown effectiveness. Full article

Brewer’s spent grain (BSG), a byproduct of the brewing process, offers a sustainable alternative applicable to human nutrition. The nutritional composition, health advantages, and value-added uses of BSG in diverse food items, including snacks, bread, cookies, and pasta, are examined in this review. Furthermore, consumer acceptance and organoleptic attributes, including texture, taste and appearance, are discussed. BSG is composed of 60% carbohydrates (of which 50% dietary fiber), 10% lipids, and 30% proteins. BSG is also high in minerals such as calcium and phosphorous and bioactive polyphenols such as catechin, p-coumaric, and ferulic acid. BSG holds significant opportunities to be utilized in enhanced food production, biofuel generation, and other industrial applications. The reported therapeutic effects of BSG include anticarcinogenic, antiatherogenic and oxidative stress reduction. Based on sensory evaluations, the maximum amount of BSG that can be added to food products to maintain consumer acceptance is 15%. There is a need to convince manufacturers and consumers of the potential of incorporating BSG into food products, the health benefits of this, and the sustainability advantages of the use of BSG. The integration of BSG into food systems will contribute to food waste minimization and the promotion of the circular economy. Full article

Gastrointestinal (GI) cancers represent a major global health burden. Among them, colorectal cancer (CRC) is the most common type, followed by esophagus, stomach, liver, and pancreatic cancer. Since disturbance of the gut microbiota has been directly associated with the development of severe health issues, including cancer, probiotic administration may induce dysbiosis reversion and ameliorate carcinogenesis. Therefore, manipulation of the gut microbiota composition based on probiotic utilization has gradually attained scientific interest as a potent therapeutic modality for GI cancers. This review aims to synthesize the current in vitro and in vivo evidence on probiotics’ effectiveness in GI cancer chemoprevention and treatment. It also provides a classification of the fundamental anticancer features of probiotics, including antiproliferation and cell death induction, anticarcinogenic compound production, reduction in chemotherapy-related toxicity, gut microbiota modulation, intestinal barrier improvement, antioxidant activity, immunomodulatory/anti-inflammatory effects, and carcinogen detoxification. Finally, it underscores the future perspectives and challenges of probiotic administration to individuals. In this regard, it emphasizes the exploitation of advanced encapsulation techniques and the development of novel genetically engineered probiotics and next-generation probiotics as feasible ways to improve their bioavailability, ensure their targeted delivery, and eliminate their mild side effects to the host’s health. Full article

Knowing the superior biochemical defense mechanisms of sessile organisms, it is not hard to believe the cure for any human sickness might be hidden in nature—we “just” have to identify it and make it safely available in the right dose to our organs and cells that are in need. For decades, green tea catechins (GTCs) have been a case in point. Because of their low redox potential and favorable positioning of hydroxyl groups, these flavonoid representatives (namely, catechin—C, epicatechin—EC, epicatechin gallate—ECG, epigallocatechin—EGC, epigallocatechin gallate—EGCG) are among the most potent plant-derived (and not only) antioxidants. The proven anti-inflammatory, neuroprotective, antimicrobial, and anticarcinogenic properties of these phytochemicals further contribute to their favorable pharmacological profile. Doubtlessly, GTCs hold the potential to “cope” with the majority of today‘s socially significant diseases, yet their mass use in clinical practice is still limited. Several factors related to the compounds’ membrane penetrability, chemical stability, and solubility overall determine their low bioavailability. Moreover, the antioxidant-to-pro-oxidant transitioning behavior of GTCs is highly conditional and, to a certain degree, unpredictable. The nanoparticulate delivery systems represent a logical approach to overcoming one or more of these therapeutic challenges. This review particularly focuses on the lipid-based nanotechnologies known to be a leading choice when it comes to drug permeation enhancement and not drug release modification nor drug stabilization solely. It is our goal to present the privileges of encapsulating green tea catechins in either vesicular or particulate lipid carriers with respect to the increasingly popular trends of advanced phytotherapy and functional nutrition. Full article