Search Results (1,046)

Background: Bipolar disorder (BD) is a chronic psychiatric condition characterized by recurrent mood episodes and substantial functional impairment. Emerging evidence highlights the role of nutrition in modulating neurobiological pathways and influencing the course of BD. However, systematic recommendations for dietetic prescriptions remain limited. Methods: This narrative review was conducted by searching PubMed, Scopus, and Web of Science up to October 2025. Keywords included “bipolar disorder,” “nutrition,” “dietary interventions,” and “nutritional psychiatry.” Studies focusing on nutritional patterns, dietary components, and dietetic recommendations relevant to BD were included. Evidence was synthesized narratively to identify potential dietary strategies and gaps in current knowledge. Results: The available literature suggests that nutritional interventions may influence mood stabilization, metabolic comorbidities, and treatment response in BD. Key findings highlight the potential benefits of Mediterranean-style diets, omega-3 fatty acids, micronutrients (including magnesium, zinc, and vitamins D and B-complex), and dietary approaches targeting inflammation and oxidative stress. Conversely, Western-style diets, rich in saturated fats and refined sugars, appear to exacerbate mood instability and metabolic burden. Despite promising findings, heterogeneity across studies and the scarcity of randomized controlled trials limit firm conclusions. Conclusions: Nutrition represents a promising adjunctive strategy in the management of BD. Dietetic prescriptions may contribute to improved outcomes by addressing both psychiatric symptoms and physical health comorbidities. Future research should prioritize well-designed clinical trials to establish evidence-based guidelines for integrating nutrition into BD management. Full article

Nucleic acids are essential dietary components with diverse physiological functions. Numerous studies have focused on the biological functions of nucleotides, nucleosides, and functional RNAs such as microRNAs. However, the nutritional value of ribosomal RNA (rRNA)-derived oligonucleotides, which are likely the predominant nucleic acid-derived components in foods, remains largely unexplored. Here, yeast was used as a food-associated eukaryotic model organism to investigate the uptake and utilization of rRNA-derived oligonucleotides. Yeast efficiently utilized short RNA oligonucleotides (approximately 5–30 nt) as nutrient sources, supporting robust cell growth. Confocal microscopy confirmed rapid uptake of Cy5-labeled RNA oligonucleotides by yeast cells. Proteomic analysis further revealed marked upregulation of proteins involved in endocytosis and autophagy in yeast cultured with RNA oligonucleotides. Collectively, these findings demonstrate that yeast can internalize and metabolize rRNA-derived oligonucleotides as efficient nutrient sources, likely through coordinated endocytic and autophagic pathways. This study highlights the nutritional potential of rRNA-derived oligonucleotides and provides a foundation for their future application in functional foods and fermentation systems. Full article

As age progresses and the population increases, the prevalence of dementia also increases. Pharmacological interventions are used to treat cognitive decline. Alternative approaches to traditional pharmacology, such as dietary interventions, may help combat cognitive decline in aging populations. This review summarizes existing investigations using complementary and alternative approaches as mitigating interventions. We also briefly note other important modifiable factors to decrease the risk of cognitive decline, and Alzheimer’s disease and related dementias. Such approaches include nutrition and dietary interventions that show promising results for mitigating cognitive decline, as well as additional lifestyle modifying factors that are important to note (e.g., sleep, cardiovascular diseases, environmental factors, physical, social and leisure activities, cognitive stimulation, psychosocial factors, and sensory functioning) for their impact on cognition in aging. Despite the limited findings and support for complementary and alternative approaches in combating existing cognitive decline, findings suggest that such approaches may be most beneficial prior to the onset of cognitive impairment. Specific nutrition components, including flavonoids and omega fatty acids, may mitigate cognitive decline, and emerging evidence suggests that these nutrients may promote a healthy gut microbiota. Of the complementary and alternative approaches, adhering to specific diets, generally, has the most consistent support to combat cognitive decline. It is important to note that other non-nutritional or non-dietary modifiable lifestyle factors also show promising benefits in mitigating further cognitive decline. Future investigations and clinical trials with replication studies are needed to elucidate these complementary and alternative approaches as effective treatment options for clinicians. Full article

Bee bread contains numerous bioactive compounds, including phenolic compounds, which have been associated with antioxidant properties. In this study, we determined the phenolic composition of Polish bee bread collected over three consecutive years using HPLC-DAD. We also measured total phenolic content (TPC) and antioxidant activity, expressed as DPPH radical scavenging activity. The highest concentrations were observed for p-coumaric, trans-ferulic, and caffeic acids, as well as for two flavonoids—rutin and hesperidin. The contents of individual phenolic compounds varied across the years of sample collection, with the exception of p-coumaric and vanillic acids. Despite year-to-year differences in TPC, no significant correlation with antioxidant activity (>90% in all samples) was observed, indicating a substantial contribution of non-phenolic compounds to antioxidant capacity. Principal Component Analysis revealed that almost all samples clustered into three groups according to their year of collection. We conclude that the year-to-year variation in phenolic compound content in bee bread is likely attributable to differences in available pollen sources. Our findings expand the current knowledge of the nutritional value of bee bread produced in Poland and strengthen the premises for its use as a functional food. Full article

This study investigated the effects of germination on gamma-aminobutyric acid (GABA), free sugars, organic acids, polyphenols, protein content, and antioxidant activity in six legumes (mung beans, Dobrudzha beans, white beans, brown lentils, red lentils and chickpeas). Seeds were germinated for 5 days at room temperature, with or without an initial freezing pretreatment at −18 °C for 20 h. Daily analysis revealed significant increases in GABA across all legumes, especially chickpeas, which showed an 18-fold rise to 210.5 mg/100 g dry weight (DW), alongside elevated glutamate decarboxylase activity. Total polyphenols increased 3.4-fold in white beans and chickpeas by day five. Antioxidant activity (ORAC) rose in parallel, reaching 123.8 and 83.3 µmol TE/g DW in germinated white beans and chickpeas, compared to 68.4 and 45.4 µmol TE/g DW in non-germinated controls. While protein content remained stable, levels of free sugars (notably maltose) increased during germination. Organic acids rose across all samples as well, with quinic acid being the most abundant and showing the sharpest increase. Initial freezing had a clear effect on enhancing GABA accumulation compared to non-treated seeds, but generally exerted neutral effects on other bioactive components. Overall, germination triggered biochemical transformations in seeds, enriching them with bioactive compounds and enhancing their nutritional and functional properties, with chickpeas emerging as a particularly rich source of GABA, polyphenols, and organic acids, supporting their potential in functional food development. Full article

Background: Proteasomes are protein complexes that mediate proteolysis to degrade unneeded or damaged proteins, and they play an indispensable role in plant growth and development. However, their regulatory effects on tomato fruit quality and the underlying metabolic mechanisms remain largely elusive. This study aimed to elucidate the metabolic regulatory mechanisms of proteasomes in tomato fruits through untargeted metabolome analysis. Methods: An untargeted metabolomics approach was employed to profile the metabolic changes in tomato fruits. Metabolites were detected and identified under both positive and negative ion modes. Metabolic profiles were compared between wild-type (WT) tomato fruits and SlPBB2 RNA interference (SlPBB2-RNAi) lines. Specifically, the SlPBB2-RNAi line refers to a transgenic tomato line constructed via Agrobacterium-mediated transformation, where the expression of the proteasome component gene SlPBB2 was stably downregulated by RNA interference technology to clarify its regulatory role in fruit metabolism. KEGG enrichment analysis was performed to annotate the functions of differential metabolites. Results: A total of 568 and 333 metabolites were identified in positive and negative ion modes, respectively. Comparative analysis revealed 43 differentially abundant metabolites between WT and SlPBB2-RNAi fruits, including D-glucose, pyruvic acid, leucine, and naringenin. KEGG enrichment analysis further identified key metabolites involved in the carbon fixation pathway of photosynthetic organisms, with L-malic acid being a prominent representative. Reduced accumulation of D-glucose and pyruvic acid in SlPBB2-RNAi fruits suggested the inhibition of the citrate cycle, a core pathway in cellular energy metabolism. This metabolic perturbation was associated with decreased chlorophyll content in SlPBB2-RNAi plants, implying impaired photosynthetic carbon fixation and energy metabolism. Conclusions: This study uncovers the metabolic regulatory role of SlPBB2-mediated proteasome function in tomato fruits, providing novel insights into the link between proteasomal activity and fruit metabolic homeostasis from a metabolomic perspective. These findings offer new theoretical foundations for developing strategies to improve tomato nutritional quality. Full article

During gastrointestinal digestion, dietary proteins are hydrolyzed into peptides and free amino acids that modulate enteroendocrine function and satiety-related hormone secretion along the gut–brain axis, thereby contributing to obesity prevention. We investigated whey protein concentrate (WPC) as a source of bioactive peptides and evaluated the effects of its digests on cholecystokinin (CCK) secretion in STC-1 enteroendocrine cells by integrating the standardized INFOGEST in vitro digestion protocol, peptidomics (LC–MS/MS), and in silico bioactivity prediction. In STC-1 cells, the <3 kDa intestinal peptide fraction exhibited the strongest CCK stimulation, positioning these low-molecular-weight peptides as promising bioactive components for satiety modulation and metabolic health applications. Peptidomic analysis of this fraction identified short sequences derived primarily from β-lactoglobulin (β-La) and α-lactalbumin (α-La), enriched in hydrophobic and aromatic residues, including neuropeptide-like sequences containing the Glu–Asn–Ser–Ala–Glu–Pro–Glu (ENSAEPE) motif of β-La f(108–114). In silico bioactivity profiling with MultiPep predicted antihypertensive, angiotensin-converting enzyme (ACE)–inhibitory, antidiabetic, dipeptidyl peptidase-IV (DPP-IV)–inhibitory, antioxidant, antibacterial, and neuropeptide-like activities. Overall, digestion of WPC released low-molecular-weight peptides and amino acids that enhanced CCK secretion in vitro; these findings support their potential use in nutritional strategies to enhance satiety, modulate appetite and energy intake, and improving cardiometabolic health. Full article

Chronotype, an individual’s preferred timing of sleep and activity within a 24 h cycle, significantly influences metabolic health, muscle function, and body composition. This review explores the interplay between circadian rhythms, hormonal fluctuations, and behavioral patterns—such as nutrition timing, physical activity and sleep quality—and their impact on muscle mass, strength, and quality. Evening chronotypes (ETs) are consistently associated with poorer sleep, irregular eating habits, reduced physical activity, and increased risk of obesity, sarcopenia and metabolic disorders compared to morning types (MTs). At the molecular level, disruptions in circadian clock gene expression (e.g., BMAL1, PER2, CRY1) affect protein synthesis, insulin sensitivity, and energy metabolism, contributing to muscle degradation and impaired recovery. The review highlights critical components—targeting chrono-nutrition, sleep quality, and exercise timing—to align lifestyle behaviors with circadian biology, thereby preserving muscle health and improving overall metabolic outcomes. Full article

Hawthorn (Crataegus monogyna Jacq.) is a medicinal and nutritional plant widely recognized for its rich phytochemical composition and diverse health-promoting properties. The fruit, leaves, and flowers contain significant amounts of polyphenols, flavonoids, flavonols, phenolic acids and dye compounds with antioxidant properties that contribute to its strong antioxidant capacity. Numerous studies have demonstrated hawthorn’s beneficial effects on cardiovascular health, including regulation of blood pressure, lipid metabolism, and cardiac function. Additionally, hawthorn exhibits anti-inflammatory, antimicrobial, hypolipidemic, and antidiabetic properties, supporting its role in the prevention and management of chronic diseases. Its potential as a functional food ingredient and natural health supplement is increasingly recognized. However, further clinical trials and standardization of bioactive components are needed to confirm its efficacy, safety, and optimal dosage. Overall, hawthorn represents a valuable natural resource for promoting human health and well-being through diet and phytotherapy. Therefore, the aim of this study is to present—based on the scientific literature—the antioxidant properties of hawthorn and to assess the possibility of using this plant as a functional ingredient. Full article

Microbial fermentation is an important means to enhance the nutrition and functionality of food, and soybean fermentation has a long history and a wide variety of products. This study systematically compared the effects of fermentation and post-ripening processes of Bacillus subtilis natto JLCC513 on the nutritional components, active substances, and sensory characteristics of soybeans. The experimental results showed that, in terms of basic nutrition, fermentation led to a significant decrease in fat and reducing sugar content, followed by an initial increase and then a decrease in total protein content. In contrast, water-soluble protein continued to increase, and the total amount of free amino acids surged. The active nutritional indicators before and after soybean fermentation showed that nattokinase activity continued to increase during fermentation and post-ripening. At the same time, the number of viable bacteria decreased slightly during post-ripening. The increase in the proportion of easily absorbed aglycone-type isoflavones before and after soybean fermentation is accompanied by a sustained increase in vitamin K2 and gamma aminobutyric acid (GABA) content. In terms of sensory quality, color-difference analysis shows a decrease in brightness (L value) and an increase in redness (a value), resulting in the characteristic yellow-brown color of natto. In terms of texture characteristics, the hardness decreases, while the viscosity and elasticity are significantly enhanced. Through GC-IMS analysis of volatile aromas during soybean fermentation and post-ripening, it was found that esters (such as ethyl acetate) and pyrazines (such as 2,3-dimethylpyrazine) increased, and the product flavor shifted from grassy to fruity and nutty. In summary, natto bacteria enhance the digestibility, nutritional value, and sensory acceptance of soybeans through enzymatic hydrolysis and metabolic transformation. The post-ripening stage plays a key role in flavor maturation and further accumulation of active ingredients. Full article

Edible pumpkin flowers represent a promising but still underutilized source of nutrients and bioactive compounds. Despite their traditional culinary use in various regions of the world, comprehensive studies comparing the nutritional and chemical composition of flowers from different Cucurbita species are limited. This study conducted a detailed chemical analysis of flowers from five pumpkin species: Cucurbita maxima (giant pumpkin), C. pepo (summer squash), C. moschata (butternut squash), C. ficifolia (fig-leaf gourd), and C. argyrosperma (cushaw squash). The analyses included the determination of basic nutritional components, amino acids, minerals, vitamins, and fatty acid profiles using standard analytical methods (AOAC, ISO, and HPLC). Significant interspecific differences were observed. The flowers of butternut squash exhibited the highest protein and fat contents, while the flowers of cushaw squash contained the largest amounts of dietary fiber and total sugars. Flowers of giant pumpkin were distinguished by their elevated contents of vitamin C and β-carotene. Amino acid analysis revealed a rich protein profile, particularly in cushaw squash, characterized by high lysine and cysteine levels, whereas fig-leaf gourd contained the greatest amounts of leucine and isoleucine. The fatty acid composition was dominated by oleic, stearic, and myristic acids, while a considerable proportion of linoleic acid (PUFA) indicated potential health benefits, such as anti-inflammatory effects. Mineral analysis showed that giant pumpkin was richest in potassium, summer squash in zinc, and butternut squash in calcium and sodium. The findings confirm that pumpkin flowers are a valuable source of nutrients and bioactive compounds. Their composition highlights their potential as functional food ingredients and as raw materials for use in the dietary, food, and pharmaceutical industries. Further studies on bioavailability and antioxidant capacity are recommended to better define their nutritional and functional value. Full article

As a cornerstone of global agriculture, maize (Zea mays) is a crucial component of sustainable food systems and industrial uses. However, global agricultural production faces pressures from climate change, resource scarcity, and rising nutritional demands. To adapt to changes in their environment, plants evolved precise and sophisticated gene expression regulatory mechanisms. A majority of gene expression regulatory elements are located in promoters and untranslated regions of mRNA. This review aims to elucidate how promoters and 5′ untranslated regions function in complex synergy to regulate gene expression in maize. We discuss the structural organization of these regulatory elements, from their basic components to their integrated roles in shaping plant gene expression. Particular emphasis is placed on their significant impact on maize biotechnology, including strategies for controlling, fine-tuning, and enhancing gene expression for crop improvement. With this review we wish to guide future biotechnological innovations and food security. Full article

A functional seafood product was obtained by biofortifying fish fillets with polyphenols extracted from artichoke by-products. Two fortification techniques—vacuum immersion (VI) and spray coating followed by electroporation (SCE)—were applied and compared with untreated control (CTR) samples. The treated by vacuum immersion (TRT-VI) group showed the highest antioxidant power (DPPH scavenging: 42.5 ± 3.2% vs. 19.6 ± 1.5% in CTR. Colorimetry revealed significant shifts in lightness (L*), red-green component (a*), and yellow-green component (b*) values in raw and cooked fillets. In the TRT-VI group the microbiological shelf life was extended by approximately 4–5 days. Sensory analysis revealed that, despite of bitterness and astringency, key attributes were maintained. Phenolic profiling identified caffeoylquinic acids as the dominant compounds in both artichoke extracts and fortified fillets (range 0.5–304.5 mg·100 g⁻¹). In this study the development of functional seafood products has been implemented through the valorisation of an agri-food by-product and the exploitation of emerging fortification technologies. Key outputs include the assessment of the nutritional value of the fortified fish fillets and the extension of shelf life without compromising key sensory attributes. Future studies could be directed toward the optimisation of formulations and bioavailability of the incorporated polyphenols. Full article

Seeds from four landraces of dry beans (Phaseolus vulgaris L. and Phaseolus coccineus L.) from the National Collection of Bulgaria were analyzed for their chemical and lipid composition. The chemical analysis revealed that protein ranged from 24.4% to 31.5%, carbohydrates from 53.1% to 56.1%, fat from 0.9% to 1.4%, fiber from 2.6% to 2.8%, and ash from 3.9% to 4.7%, indicating their high nutritional and caloric value. The seed oils contained significant levels of bioactive compounds, including tocopherols (3483–3809 mg/kg), carotenoids (1664–2049 mg/kg), and phospholipids (24.6–62.2%), which contribute to their health-promoting properties. In the Phaseolus vulgaris accessions, the oil was primarily composed of linolenic (n-3) and linoleic acids (n-6), followed by palmitic and oleic acids, whereas in the Phaseolus coccineus accession, linoleic acid (n-6) predominated, followed by linolenic (n-3) acid. β-Sitosterol was the major sterol, followed by stigmasterol, while the tocopherol fraction was mainly composed of γ-tocopherol (88.2–95.0%), with δ-tocopherol as a secondary component. Phosphatidylcholine was the predominant phospholipid, accounting for 33.1–51.7%. These findings underscore the potential of Bulgarian bean landraces as functional ingredients in health-oriented food products due to their balanced nutritional profile and presence of bioactive lipids. Full article

Global food security and dietary diversity depend on identifying novel and sustainable food sources. Wild edible plants (WEPs) traditionally used in Mediterranean regions offer considerable potential due to their rich history of use. Here, ethnobotanical knowledge was systematically compiled for the fruits and cones of five taxa (Arbutus unedo, Prunus spinosa, Quercus spp., Pinus spp. and Rosa spp.), documenting alimentary uses, preparation and conservation methods across diverse food categories. Analysis of over 2800 traditional use reports identified 54 distinct alimentary uses from 16 categories, with raw consumption and sweet preserves being the most prevalent. Rosa spp. exhibited the highest diversity of uses (36), whereas the family Pinaceae showed the lowest (19). Statistically significant associations between individual fruits and specific food preparations were also observed, offering guidance for innovative product development. Information on processing methods that preserve nutritional components, along with documentation of potential harmful effects and the methods to mitigate them, was collected, providing essential guidance for developing safe and functional alimentary products. Together, traditional knowledge, regulatory adherence, and sustainable practices create new opportunities to develop innovative, safe, culturally grounded, and sustainable food products that enrich diets and preserve cultural and ecological heritage. Full article