Search Results (69)

Introduction: Today, scientists are searching for alternative approaches to preventing metabolic diseases, particularly non-alcoholic fatty liver disease, which reduces the healthy life expectancy of the working population. Fungi, such as Hericium coralloides (Scop.) Pers., are promising raw materials for extracting bioactive substances with preventative potential. Materials and Methods: This review covered review and research articles published over the last 42 years and indexed in the databases of the eLIBRARY.RU, the National Center for Biotechnology Information, and Scopus. Results and Discussion: It has been established that H. coralloides is valued for its nutritional properties due to its rich protein, fat, and mineral composition. It is in demand for pharmaceutical purposes due to its content of bioactive metabolites. The most studied metabolites are lovastatin and ergothioneine. The activity of these biologically active substances against NAFLD has been confirmed by studies in vitro and in vivo. Market analysis revealed that most dietary supplements contain fungal mycelium or its extract. It is preferable to use pure metabolites of H. coralloides as nutrients in dietary supplements and functional foods, since it allows the scientists to standardize their doses, target the therapeutic effect (immunity, neuroprotection, or antitumor), and reduce the required intake of the product. Since this fungus is a rare species in nature, its biomass should be grown in vitro for industrial use. Conclusions: Further research will focus on developing methods for extracting H. coralloides metabolites and assessing their biopotential in vivo and clinical studies. Full article

Background/Objectives: Metabolism is fundamental to all living organisms. It comprises a highly complex network of fine-tuned chemical reactions that sustain life but also generate by-products that damage cellular biomolecules, including DNA, thereby contributing to aging and disease. As metabolism can be largely modified by dietary alterations, it has the potential to positively or negatively affect health and disease. Interestingly, many aging-associated illnesses known to be influenced by diet also show a causal relation with DNA damage. As DNA keeps all instructions for life, and DNA lesions, if unrepaired, interfere with vital processes such as DNA replication and transcription, DNA damage may be an important mediator of the impact of nutrition on health and aging. Methods: Here, we discuss the genome-protective effects of various oral interventions in mice, aiming to elucidate which nutritional alterations lower DNA damage and promote overall health. Results: Our analysis covers a wide range of interventions with reported positive impacts on genomic stability, including modified diets (e.g., dietary restriction, probiotics, micronutrients, fatty acids, and hormones), NAD+ precursors (e.g., nicotinamide riboside), plant derivatives, and synthetic drugs. Among these, caloric and dietary restriction emerge as the most potent, generic modulators of DNA damage and repair processes, enhancing aspects of repair efficiency through metabolic recalibration and improved cellular resilience. Other interventions, like NAD+ precursors, activate partly similar pathways without necessitating reduced food intake. Conclusions: While many interventions show promise, their effects are often less pronounced or are process-specific compared to caloric or dietary restriction. Additionally, many substances lack comprehensive exploration of their genome-protective effects in mice, with often only a small number of studies examining their impact on genome stability. Moreover, the heterogeneity between studies limits direct comparison. However, the observed overlap in mechanistic effects between treatments lends credibility to their potential efficacy. Ultimately, a deeper understanding of these mechanisms could pave the way for translating these findings into, e.g., combination treatments to promote healthy aging in humans. Full article

Adequate nutrition and healthy behaviours during pregnancy are essential to maternal and neonatal health. Evidence from Greece on maternal dietary and lifestyle practices remains limited, despite global guidelines promoting supplementation, physical activity (PA) and abstinence from harmful substances. This review evaluates micronutrient intake, supplementation practices, PA and substance exposure among pregnant women in Greece, based on studies from 2010 to 2025. The results reveal widespread use of supplements, but frequent deviations from clinical guidelines. Suboptimal intake of key micronutrients remains common, and unsupervised supplementation raises concerns about excessive intake. Caffeine and tobacco use persist during pregnancy and lactation, while alcohol consumption shows a declining trend. PA is generally below international recommendations, with most pregnant women engaging in sedentary or low-intensity activities. These findings underscore systemic gaps in antenatal care in Greece, including inconsistent counselling, lack of structured screening and the absence of coordinated national strategies. Culturally tailored public health interventions, with a focus on equitable access and behaviour change support, are urgently needed to enhance nutritional adequacy, reduce behavioural risks and promote evidence-based care across the perinatal period. Full article

The gut microbiota greatly influences host physiology, including immune regulation, metabolic balance, and brain health. Aging is associated with alterations in the gut microbiome, including reduced microbial diversity and increased pro-inflammatory bacteria, which are linked to age-related decline and chronic diseases. This review examines the impact of the gut microbiota on key indicators of aging, including cellular senescence, mitochondrial dysfunction, alterations in gene expression, and immune system modifications. It also examines microbiome-related diseases associated with aging, including neurodegeneration, cardiovascular issues, metabolic syndrome, and frailty. Additionally, it highlights evidence-based methods to restore a youthful microbial profile. New findings suggest that certain microbial substances, including short-chain fatty acids, urolithins, and bile acids, play a role in regulating inflammation, maintaining barrier integrity, and influencing metabolism. Age-related diseases are often associated with molecular pathways driven by an imbalance in the gut microbiome. Various intervention strategies, from dietary changes and probiotics to personalized nutrition and fecal microbiota transplantation, have shown promise in reversing signs of microbial aging and improving health outcomes in both lab and human studies. Overall, the gut microbiome serves as both a marker and a regulator of healthy aging. Treatments that restore microbial balance offer hopeful ways to extend healthy living. Future studies should focus on developing long-term, multifaceted, and personalized methods to identify causal pathways and enhance microbiota-based strategies for various aging populations. Full article

Healthy nutrition is an essential factor in the growth and development of children. To support children’s developmental processes and protect them from diseases, their immune systems must be strengthened through a balanced diet. Bee products are natural substances with high nutritional value. Although various studies show the benefits of bee products on human health, there are uncertainties among parents regarding their use. Therefore, the study aimed to investigate parents’ awareness of using bee products for their children and to determine their perceptions about the effects of these products on their health. This qualitative study employed semi-structured interviews with 40 parents of children aged 4–6 years. It was found that the bee products consumed by their children were primarily honey, with some parents also using propolis and pollen. In cases where children did not want to consume bee products, parents mixed bee products with other foods to make them more palatable. Parents use natural products to support their children’s development and protect them from diseases, and generally prefer honey as a bee product. Full article

Edible mushrooms are increasingly recognized for their high nutritional value and contribution to a healthy diet. Among them, Agaricus bisporus is the most commercially important species in Europe and North America. However, the environmental impact of traditional peat use in A. bisporus cultivation necessitates the development of sustainable alternatives, given the ecological significance of peatlands. When evaluating casing materials, it is essential to consider not only yield but also other critical factors influencing marketability, such as nutritional value, appearance, and texture. This systematic review examines seventeen studies published between 1989 and 2025 that investigated various peat substitutes while assessing a range of quality criteria. The findings were categorized into seven groups, encompassing both chemical composition and phenotypic characteristics of the fruiting bodies. Most studies focused on the organic and inorganic content of the fruiting bodies, followed by measurements of size and weight. Some alternative casings, for example, increased dry matter contents, which indicates a high solid substance content, such as of proteins or minerals. However, this was not always beneficial, as it could negatively affect texture. Overall, the reviewed studies demonstrate that different casing materials can directly influence quality parameters, and even minor adjustments in casing composition can enhance fruiting body quality. Full article

Background: Vitamin D deficiency (VDD) and high circulating cortisol during pregnancy have each been linked to adverse maternal and child outcomes, such as pre-term birth. However, limited research has explored the association between vitamin D concentration and cortisol concentration during pregnancy. Our objective for this study was to determine the association between vitamin D and cortisol concentrations among pregnant women. Methods: The Prenatal Health and Nutrition (PHAN) study was a pilot cross-sectional study conducted in targeted areas in Rhode Island which included 30 healthy pregnant women. Data collection included sociodemographic characteristics of participants, substance use, perceived stress, food insecurity, and dietary assessments. Additionally, blood samples were collected to estimate vitamin D status (25(OH)D). Participants provided 10 saliva samples over a two-day period, which were used to estimate cortisol concentrations using a competitive Enzyme-Linked Immunosorbent Assay (ELISA). Linear and logistic regression models were used to analyze the association between vitamin D status and cortisol concentrations. Results: Mean ± SD age was 29 ± 6 years, and pre-pregnancy BMI was 28 ± 6 kg/m². The mean ± SD of serum 25(OH)D concentration was 24 ± 9 ng/mL. The prevalence rates of VDD (<20 ng/mL) and vitamin D insufficiency (20–29 ng/mL) were 40% and 43%, respectively. In the unadjusted and adjusted linear regression models, there was no significant association between vitamin D status and cortisol concentration parameters such as AUCg (adjusted model β: 2.987, 95% CI: −7.269, 13.244, p = 0.57). Additionally, no significant association was observed in the logistic regression model. Conclusions: There were no significant associations between vitamin D and cortisol concentrations. Our study revealed a high prevalence of vitamin D deficiency and insufficiency. We advocate for screening of vitamin D status among pregnant women and the intake of vitamin D supplements. Future studies should explore prospective cohorts to examine the association between vitamin D and cortisol concentrations among pregnant women. Full article

Background/Objective: The preconception period serves as a time for patients to modify behaviors, pre-existing disease, and potential perinatal risk factors. The purpose of this review is to review preconception behavioral modification and its effect on pregnancy outcomes. Methods: Electronic databases (PUBMED, CINAHL, and Embase) were searched. The search terms used were “healthy lifestyle” OR “life style” AND “fertility” OR “preconception care” OR “pre-pregnancy care” OR “pregnancy preparation”. Years searched were 1990–2024. Papers had to be in English. Results: Of the 301 abstracts identified, 189 full articles were selected to form this review. Preconception care (weight management, nutrition, management of pre-existing conditions, cessation of substance use, limitation to harmful environmental exposures, optimization of maternal mental health) has been shown to improve perinatal outcomes. While the benefit of preconception care has been established, compliance among reproductive aged patients is low. Reasons for low compliance in optimal preconception behavior appear to be multifactorial. While some programs have demonstrated promise in improving preconception care, more research needs to be done to improve counseling from providers as well as compliance among patients with the ultimate goal of optimizing perinatal outcomes. Conclusions: A comprehensive approach to physical, emotional, nutritional, environmental, and social well-being is essential to preconception care. Full article

The purpose of this paper is to evaluate the nutritional, functional, and technological potential of whey resulting as a by-product in the dairy industry, as such or mixed with berries (blueberries, strawberries, and raspberries) to obtain healthy jellies with added value. In this regard, the following parameters were analyzed: protein content, total amino acids, total mineral substances, macro- and microelements, antioxidant capacity, and total polyphenols. Also, the storage stability, textural and color parameters, FTIR spectra, and microstructures of jellies were analyzed. The results obtained showed that the protein content ranged from 4.18% to 4.51%, with a general increase observed in the variants with added whey and berries. Regarding total mineral substances, a significant increase was noted in jellies with added whey (0.34%) and strawberries (0.35%), compared to the control (0.15%). Whey jellies presented the highest levels of K, Ca, Mg, Zn, and Fe, while samples with added fruits completed the microelement (Mn, Cu, Ni, and Cr) content. The storage stability at 4 °C and the evolution of pH and acidity confirm that the products maintain their structure, while when stored at ambient temperature an acceleration of the decrease in pH and an increase in acidity are observed after 14 days. The jellies with combined additions (whey and berries) presented the most favorable microstructure, which supports the use of synergistic functional ingredients in the development of innovative products with high nutritional and sensory value. The FTIR spectra reflect the composition of the ingredients used. Based on obtained results, it can be concluded that whey represents a versatile and sustainable resource for obtaining functional jellies, offering both nutritional benefits and favorable economic and ecological perspectives. Full article

In recent years, plant-based fermented foods (PBFs) have become popular all over the world due to their high nutritional value. Compared with traditional foods, PBFs can effectively address dietary issues of high fat content, excessive calories, and elevated cholesterol levels in food formulations, while providing higher nutritional value and enhanced sensory properties (taste and flavor) than conventional plant-based products. These characteristics make PBFs more suitable for people’s yearning for a healthy diet. This review discussed the close relationship between PBFs and human health, elaborating on the definition of PBFs, common types, and the beneficial effects that occur during the fermentation process for human health. Furthermore, we also explored the nutritional value of PBFs. Herein, PBFs are not only rich in probiotics, organic acids, and various bioactive substances that promote gut health and boost immunity but also play a positive role in preventing certain chronic diseases. Finally, this article looks forward to the future development trends of PBFs, predicting their significant potential in healthy eating and sustainability. Full article

Enriched or fortified foods are typically linked to ultra-processed foods, limiting the choice of functional food in the market. Addressing the market potential, particularly the elder population with osteoporosis, the functional food industry should consider developing a healthy snack enriched with bioactive substances. This study aimed to produce freeze-dried Polish Gala apple with improved antioxidant properties and calcium content via impregnation or osmotic dehydration process. The solutions containing various concentrations of sea buckthorn (SB) juice and inulin were prepared at different temperatures and times, then analyzed by response surface regression modelling. Subsequently, the effect of the addition of 0–6% calcium lactate (CaL) on antioxidant properties and calcium content was also studied. Freeze-dried apple, after impregnation with 93.8% SB juice, 0:100 inulin–SB juice ratio, at 30 °C for 120 min, with the addition of 4% CaL (hereafter called “4% CaL” treatment), possessed a minimum yet acceptable loss of antioxidant properties and increased calcium content (2209.13 mg Ca/100 g). UPLC-PDA revealed the altered compositions of phenolics (flavonols were dominated by isorhamnetin-3-O-glucoside and isorhamnetin-3-O-rutinoside) and carotenoids in 4% CaL. The 4% CaL also exhibited lower polyphenol oxidase and peroxidase activities, moderate sensory acceptability with soft texture, and better nutritional values with lower calories when compared to the controls. This work is a scalable study, covering aspects of process design, physicochemical, nutritional, and enzymatic properties, as well as sensory profiling, which has potential for industrial implementation. Full article

Yeast hydrolysate (YH) is rich in amino acids and other nutrients, and as a nutritional supplement it has been widely used in daily nutritional supplements for livestock. However, the role of YH in domestic pets, especially cats, has not yet been determined. The objective of this research was to study the effects of different concentrations of YH on the healthy cats. All cats were randomly divided into four treatments: the control group (T0, n = 6, without YH), treatment 1 (T1, the low concentration group, 0.8% of YH, n = 6), treatment 2 (T2, the middle concentration group, 1.5% of YH, n = 6), and treatment 3 (T3, the high concentration group, 4% of YH, n = 6), and the blood biochemistry, immune indexes and odorous substances in the feces, and microbiome of cats were determined on day 28. Our results showed that YH could increase the immunoglobulin G (IgG) level in the serum (p < 0.01) and reduce 3-methylindole content in the feces (p < 0.01). The acetic acid in the feces of T2 treatment (1.5%YH) was apparently increased compared to the control treatment (p < 0.05). The blood biochemistry indexes were not affected by the YH. Compared to the control group, there was no significant difference in the abundance at the phylum level. On the genus level, the abundance of g_Ruminocococcaceae and g_Lachnospiraceae, the beneficial bacteria in the gut, were decreased in the treatment T3 compared to treatment T1 (p < 0.05), but there was no significance between T1 and T2, which suggested that a high concentration of YH may be negative for gut health. So, the research showed that 1.5% of YH could be the best concentration for the improvement of immunity and gut health for cats. Full article

Whole grain flour is considered a part of a healthy diet, especially when produced with pigmented wheat (Triticum aestivum). However, the specific metabolic pathways and mechanisms by which these metabolites affect the end-use quality of pigmented wheat varieties still need to be better understood. This study examined the relationship between metabolite concentrations and the end-use quality of three wheat varieties: common wheat (CW, JM20), black wheat (BW, HJ1), and green wheat (GW, HZ148). The study’s findings revealed significant differences in the accumulation of metabolic substances among the various pigmented wheat varieties. Specifically, BW and GW exhibited notably higher levels of amino acids, derivatives, and lipids than CW. The study’s findings revealed significant differences in the accumulation of metabolic substances among the various pigmented wheat varieties. Specifically, BW and GW exhibited notably higher levels of amino acids and their derivatives and lipids than CW. Amino acid derivatives, such as glutathione and creatine, are compounds formed through chemical modifications of amino acids and play crucial roles in antioxidative defense and energy metabolism. The gliadin and glutenin content of BW increased by 12% and 2%, respectively, compared to CW, due to elevated levels of amino acids and their derivatives, whereas GW was notable for its higher globulin content (an increase of 11.6%). BW was also distinguished by its exceptionally high anthocyanin content, including cyanidin-3-O-(6-O-malonyl-beta-D-glucoside) (23.2 μg g⁻¹), cyanidin-3-O-glucoside (6.5 μg g⁻¹), and peonidin-3-O-glucoside (2.3 μg g⁻¹), which surpassed the levels found in both CW and GW (which approached zero). However, BW had lower gluten content, resulting in a greater weakening and reduced development and stability times. Conversely, GW exhibited an increased lipid metabolism, which was associated with a higher starch and gluten content, improving the maximum tensile resistance. Overall, the pigmented wheat varieties offer superior nutritional profiles and processing advantages, necessitating further research to optimize their commercial use. Full article

The growing demand for plant-based protein and natural food ingredients has further fueled interest in exploring hemp seeds (Cannabis sativa L.) as a sustainable source of and nutrition. In addition to the content of proteins and healthy fats (linoleic acid and alpha-linolenic acid), hemp seeds are rich in phytochemical compounds, especially terpenoids, polyphenols, and phytosterols, which contribute to their bioactive properties. Scientific studies have shown that these compounds possess significant antioxidant, antimicrobial, and anti-inflammatory effects, making hemp seeds a promising ingredient for promoting health. Since THC (tetrahydrocannabinol) and CBD (cannabidiol) are found only in traces, hemp seeds can be used in food applications because the psychoactive effects associated with cannabis are avoided. Therefore, the present article reviews the scientific literature on traditional and modern extraction methods for obtaining active substances that meet food safety standards, enabling the transformation of conventional foods into functional foods that provide additional health benefits and promote a balanced and sustainable diet. Also, the identification methods of biologically active compounds extracted from hemp seeds and their bioactivity were evaluated. Mechanical pressing extraction, steam distillation, solvent-based methods (Soxhlet, maceration), and advanced techniques such as microwave-assisted and supercritical fluid extraction were evaluated. Identification methods such as high-performance liquid chromatography (HPLC) and mass spectrometry (MS) allowed for detailed chemical profiling of cannabinoids, terpenes, and phenolic substances. Optimizing extraction parameters, including solvent type, temperature, and time, is crucial for maximizing yield and purity, offering the potential for developing value-added foods with health benefits. Full article

In the past decade, the increasing interest in healthy consumption has encouraged the development of functional products in the yogurt sector. Dairy products are extensively used in the production of functional foods because of their excellent and versatile technological properties. Among dairy products, yogurt is one of the dairy foods that has been most widely used to deliver bioactive compounds to consumers. The market features various types of functional yogurt, including probiotic, prebiotic, synbiotic, high protein, lactose free, and novel products known as easy-to-digest yogurt. The added ingredients in these products influence the structural, nutritional, and functional properties of yogurt. These effects vary depending on the chemical and biological characteristics of each ingredient. Additionally, during fermentation, the added substances can impact the number and viability of the bacteria involved, affecting the quality of the products during storage. Furthermore, the consumption of functional yogurt is associated with various health benefits. These benefits are linked not only to supporting health but also to altering the course of a disease or alleviating symptoms. This review article discusses functional yogurt and its health effects, incorporating recent studies. Full article