Search Results (1,054)

To develop sustainable strategies for mitigating ruminal methanogenesis and improving nitrogen efficiency in dairy systems, this study investigated how low-dose tannic acid (T), tea polyphenols (TP), and their combination (T+TP; 50:50) modulate rumen microbiota and function. A sample of Holstein cows were given four dietary treatments: (1) control (basal diet); (2) T (basal diet + 0.4% DM tannic acid); (3) TP (basal diet + 0.4% DM tea polyphenols); and (4) T+TP (basal diet + 0.2% DM tannic acid + 0.2% DM tea polyphenols). We comprehensively analyzed rumen fermentation, methane production, nutrient digestibility, milk parameters, and microbiota dynamics. Compared with the control group, all diets supplemented with additives significantly reduced enteric methane production (13.68% for T, 11.40% for TP, and 10.89% for T+TP) and significantly increased milk protein yield. The crude protein digestibility significantly increased in the T group versus control. The results did not impair rumen health or fiber digestion. Critically, microbiota analysis revealed treatment-specific modulation: the T group showed decreased Ruminococcus flavefaciens abundance, while all tannin treatments reduced abundances of Ruminococcus albus and total methanogens. These microbial shifts corresponded with functional outcomes—most notably, the T+TP synergy drove the largest reductions in rumen ammonia-N (34.5%) and milk urea nitrogen (21.1%). Supplementation at 0.4% DM, particularly the T+TP combination, effectively enhances nitrogen efficiency and milk protein synthesis while reducing methane emissions through targeted modulation of key rumen microbiota populations, suggesting potential sustainability benefits linked to altered rumen fermentation. Full article

Pistachio nuts are among the 50 best foods with the highest antioxidant potential. They have a balanced content of mono- (~70%) and polyunsaturated (~20%) fatty acids, minerals, and bioactive compounds such as tocopherols, phytosterols, and phenolic compounds, which have shown rapid accessibility in the stomach. Pistachio consumption provides several health benefits, primarily due to its antioxidant properties and high content of essential nutrients. In this study, we analyzed the mineral composition, total phenolic content (TP), antioxidant activity (AA), and UHPLC/MS-MS polyphenolic profile of three Argentinian pistachio crops. Additionally, the physicochemical parameters and the elemental profiles of the growing soils were determined, as they influence mineral uptake and the synthesis of bioactive compounds in pistachio kernels. The TP was not significantly modified by the growing soils, with Crop3 presenting the highest TP content (276 ± 14 mg GA/100 g DW). Crop3 exhibited 18% higher TP content compared to Crop2. Similarly, FRAP values ranged from 28.0 to 36.5 mmol TE/100 g DW, with Crop1 showing a 30% increase compared to Crop2. DPPH values varied from 19.0 to 24.3 mmol TE/100 g DW, with Crop1 displaying 28% higher activity than Crop2. However, the polyphenolic profile was similar for all crops analyzed. Thirty compounds were identified; only Crop 1 contained the flavanone eriodyctiol and the isoflavone genistein, while the flavanone naringenin and the flavone luteolin were identified in Crop1 and Crop3. Regarding mineral content, the pistachio kernels mainly contained K, Ca, and Mg. Multivariate analyses revealed distinct elemental and antioxidant profiles among crops. LDA achieved classification accuracies of 77.7% for soils and 74.4% for kernels, with Pb, Zn, Cu, Rb, Sr, and Mn as key discriminants. CCA confirmed strong soil–kernel mineral correlations (r = 1), while GPA showed higher congruence between antioxidant traits and kernel composition than with soil geochemistry. These findings underscore the importance of soil composition in determining the nutritional quality of pistachio kernels, thereby supporting the beneficial health effects associated with pistachio consumption. Full article

This study compares the nutritional and metabolic properties of unconventional cold-pressed vegetable oils available on the Polish market. Twelve oils—milk thistle, evening primrose, flaxseed, camelina sativa, black cumin, pumpkin seed, sesame, mustard seed, sea buckthorn, blue poppy seed, borage, and safflower—were examined. The chosen oils were investigated based on their fatty acids profiles, total phenolic compounds (TPC), tocopherols, and pigment contents. Despite the high polyunsaturated fatty acids (PUFAs) content raising concerns about oxidative stability, the significant tocopherol levels and polyphenols content contribute to antioxidative protection. These oils’ favorable hypocholesterolemic, antiatherogenic, and antithrombogenic properties were highlighted by key nutritional indices, showing potential benefits for cardiovascular health. These results suggest that these oils are a promising dietary supplement for promoting both cardiovascular health and sustainability, owing to their rich content of essential fatty acids and bioactive compounds. Moreover, high correlations were found between theoretical and experimental established oxidative stability of the tested oils at the ending stage of the thermostat test. Full article

Plant-sourced Dietary Fibers (PDFs) have garnered significant attention due to their multifaceted health benefits, particularly in glycemic control, lipid metabolism regulation, and gut microbiota modulation. This review systematically investigates advanced modification strategies, including physical, chemical, bioengineering, and hybrid approaches, to improve the physicochemical properties and bioactivity of PDFs from legumes, cereals, and other sources. Key modifications such as steam explosion, enzymatic hydrolysis, and carboxymethylation significantly improve solubility, porosity, and functional group exposure, thereby optimizing the health-promoting effects of legume-sourced dietary fiber. The review further elucidates critical structure–function relationships, highlighting PDF’s prebiotic potential, synergistic interactions with polyphenols and proteins, and responsive designs for targeted nutrient delivery. In functional food applications, cereal-sourced dietary fibers serve as a versatile functional ingredient in engineered foods including 3D-printed gels and low-glycemic energy bars, addressing specific metabolic disorders and personalized dietary requirements. By integrating state-of-the-art modification techniques with innovative applications, this review provides comprehensive insights into PDF’s transformative role in advancing functional foods and personalized nutrition solutions. Full article

Sprouted grains are gaining attention as a natural and sustainable source of bioactive compounds with potential benefits in managing insulin resistance (IR), a hallmark of obesity-related metabolic disorders. This review aims to synthesize current findings on the biochemical changes induced during grain germination and their relevance to metabolic health. We examined recent in vitro, animal, and human studies focusing on how germination enhances the nutritional and functional properties of grains, particularly through the synthesis of compounds such as γ-aminobutyric acid, polyphenols, flavonoids, and antioxidants, while reducing anti-nutritional factors. These bioactive compounds have been shown to modulate metabolic and inflammatory pathways by inhibiting carbohydrate-digesting enzymes, suppressing pro-inflammatory cytokines, improving redox balance, and influencing gut microbiota composition. Collectively, these effects contribute to improved insulin sensitivity and glycemic control. The findings suggest that sprouted grains serve not only as functional food ingredients but also as accessible dietary tools for preventing or alleviating IR. Their role in delivering multiple bioactive molecules through a simple, environmentally friendly process highlights their promise in developing future nutrition-based strategies for metabolic disease prevention. Full article

Background: Inflammation abrogates cellular organization and tissue homoeostasis, resulting in redness, swelling, heat, pain, and loss of function. A model of carrageenan-induced paw edema (CIE) is commonly utilized to test anti-inflammatory substances. Based on the ability of Lepisanthes alata (LA), a tropical plant that is rich in phytochemicals like polyphenols, this study assessed the optimal dose and the health benefits of LA in rats that had been induced with carrageenan to develop paw swelling. Methods: Twenty-four male Wistar rats were divided into four groups to which carrageenan was administered, after which, distilled water at oral dose (C + DW), sodium diclofenac 25 mg/kg (C + DS), LA extract in 250 mg/kg (C + LA250), and 500 mg/kg (C + LA500) was given, respectively. Paw edema was assessed in 24 h. Pain was assessed using the Rat Grimace Scale (RGS), cytokines, antioxidant activity, and tissue changes. Results: LA at 250 and 500 mg/kg significantly decreased paw edema and inflammatory markers in the results of both studies. Remarkably, LA 250 mg/kg significantly decreased RGS scores as well as IL-1β, TNF-α, and histological inflammation but had a positive effect on T-SOD levels. Conclusions: LA extract, especially at 250 mg/kg, shows potent anti-inflammatory, analgesic, and antioxidant properties in CIE rats. Full article

Background: Culinary herbs and spices are potent sources of bioactive compounds such as (poly)phenols that confer health benefits to consumers. Observational studies have quantified (poly)phenol intake levels from foods and beverages but not herbs and spices. Hence, the contribution of herbs and spices to (poly)phenol intakes is unclear. Methods: The current study measured herb and spice total (poly)phenol consumption in a convenience sample of adults (n = 212) using a validated online herb and spice questionnaire. Respondents reported the frequency and amount of consumption of 27 herbs and spices during the past month. Total (poly)phenol concentration (mg) for each herb and spice was calculated using the online database Phenol-Explorer. Results: Responses showed monthly intakes of 679.92 (1134.06) (median, IQR) mg total (poly)phenols from 47.44 (60.71) g herbs and spices. Cinnamon, black pepper and cloves were the largest contributors to total (poly)phenol intakes from herbs and spices. Conclusions: These findings suggest that herbs and spices contribute potentially meaningful amounts of (poly)phenols to total dietary (poly)phenol intakes and that existing reports of (poly)phenol consumption for populations may underestimate actual levels by 3–12%. Full article

Green tea, derived from the unoxidized leaves of Camellia sinensis (L.) Kuntze, is one of the least processed types of tea and is rich in antioxidants and polyphenols. Among these, catechins—particularly epigallocatechin gallate (EGCG)—play a key role in regulating cell signaling pathways associated with various chronic conditions, including cardiovascular diseases, neurodegenerative disorders, metabolic diseases, and cancer. This review presents a comprehensive analysis of recent clinical studies focused on the therapeutic benefits and potential risks of interventions involving green tea extracts or EGCG. A systematic literature survey identified 17 relevant studies, classified into five key areas related to catechin interventions: toxicity and detoxification, drug pharmacokinetics, cognitive functions, anti-inflammatory and antioxidant properties, and obesity and metabolism. Findings from these clinical studies suggest that the health benefits of green tea catechins outweigh the potential risks. The review highlights the importance of subject genotyping for enzymes involved in catechin metabolism to aid in interpreting liver injury biomarkers, the necessity of assessing drug–catechin interactions in clinical contexts, and the promising effects of topical EGCG in reducing inflammation. This analysis underscores the need for further research to refine therapeutic applications while ensuring the safe and effective use of green tea catechins. Full article

Cordyceps sinensis (C. sinensis) is widely recognized for its bioactive compounds and associated health benefits. However, due to its delicate nature, conventional chilled storage often results in the rapid degradation of valuable compounds, leading to loss of nutritional value and overall quality. This study integrated and evaluated comprehensive strategies: three gas-conditioning and two light-based preservation methods for maintaining both quality and nutritional integrity during 12-day chilled storage at 4 °C. The results revealed that vacuum packaging significantly inhibited weight loss (3.49%) compared to in the control group (10.77%) and preserved sensory quality (p < 0.05). UV-based interventions notably suppressed polyphenol oxidase and tyrosinase activities by 36.4% and 29.7%, respectively (p < 0.05). Modified atmosphere packaging (MAP) with 80% N₂ and 20% CO₂ (MAP-N₂CO₂) maintained higher levels of cordycepin (1.77 µg/g) and preserved energy charge above 0.7 throughout storage. The results suggest that MAP-based treatments are superior methods for the chilled storage of C. sinensis, with diverse advantages and their corresponding shelf lives associated with different gas compositions. Full article

This study explored the use of fruit- and herb-based powders as fortifying agents in soy- and oat-based beverages. Developed using a New Product Development approach, the powders were derived from underutilized plants rich in bioactives but with limited sensory appeal. Formulations included powders from both widely available fruits, such as apple and pear, chosen for their accessibility and economic relevance, and less commonly consumed fruits, such as Japanese quince, rosehip, and rhubarb, which are often discarded due to sour or astringent flavors. Processing these into powders helped mask undesirable sensory traits and enabled incorporation into beverage matrices. Physicochemical analyses confirmed their technological suitability, while high polyphenol content indicated potential health benefits. Importantly, no process contaminants (furfural, 5-hydroxymethyl-L-furfural, and acrylamide) were detected, supporting the powders’ safety for food use. The integrated application of an electronic tongue and nose enabled objective profiling of taste and aroma. The electronic tongue distinguished taste profiles across formulations, revealing matrix-dependent effects and interactions, particularly with trehalose, that influenced sweetness and bitterness. The electronic nose provided consistent aroma differentiation. Overall, the results highlight the potential of these underutilized plant powders as multifunctional ingredients in plant-based beverage development. They support product innovation aligned with consumer expectations for natural, health-promoting foods. Future work will include sensory validation with consumer panels. Full article

As compared to red wine technology, where pomace is macerated, the grape juices and musts are obtained by pressing the grapes and removing the pomace, thus removing an important source of antioxidant molecules. The objective of this study was to exploit the bioactive compounds from the black grape pomace and obtain a new food product, namely pasteurized red must with improved health-promoting properties. The study was conducted on four grape varieties for red wines—Fetească Neagră, Cabernet Sauvignon, Blauer Zweigelt, and Arcaș—each coming from a certain recognized Romanian vineyard, as follows: Murfatlar, Dealu Mare, Ștefănești-Argeș, and Iași, respectively. Both the must and the pomace extract used for each product were from the same variety and region. The recovery of polyphenols was achieved by macerating the pomace at ambient temperature, using solutions of ethanol in concentrations of 25%, 50%, and 75%. The results showed that the most efficient method of polyphenol recovery was obtained by using the ethanolic solution of 50%, which was selected for the subsequent stages of the study. The selected hydroalcoholic extract was concentrated by eliminating the solvent by roto evaporation and used as a source of supplementary bioactive compounds for the pasteurized must. The phenolic profiles of the musts enriched with phenolic extracts were determined by liquid chromatography, UHPLS-HRMS, revealing significant increases in the content of individual phenolic acids and other polyphenols. The phenolic extract recovered from the pomace significantly optimized the phenolic quality of the pasteurized must, thus contributing to the improvement of its nutritional value. The new product has a phenolic profile close to that of a red wine, but does not contain alcohol. Also, this technology is a sustainable method to convert grape waste into a safe, antioxidant-rich grape juice with potential health benefits. Full article

Soil salinization poses a significant threat to tea plant (Camellia sinensis) production by compromising its bioactive compounds, such as polyphenols, L-theanine, and caffeine, which are key contributors to the plant’s health benefits and economic value. This study investigates the Salt Overly Sensitive 1 (SOS1) gene family, a critical salt-tolerance regulator in tea plants, to elucidate its role in maintaining quality under environmental stress. Genome-wide analysis identified 51 CsSOS1 genes, with phylogenetic and synteny analyses revealing strong evolutionary conservation with Populus trichocarpa and Arabidopsis thaliana. Promoter analysis detected stress- and hormone-responsive cis-elements, indicating adaptive functions in abiotic stress. Expression profiling demonstrated tissue-specific patterns, highlighting significant upregulation of CsSOS1-15 and CsSOS1-41 under salt and drought stress. Co-expression network analysis further linked CsSOS1 genes to carbohydrate metabolism, implicating their roles in stress resilience and secondary metabolite synthesis. Our findings provide molecular insights into CsSOS1-mediated salt tolerance, proposing potential targets for preserving bioactive compounds. This work facilitates developing salt-resistant tea plant cultivars to ensure sustainable production and quality stability amid environmental challenges. Full article

The historical co-production of olive oil and wine has influenced the Mediterranean landscape and economy. Olive oil and wine production generates substantial organic waste, including olive pomace, grape pomace, and wastewater, which poses environmental challenges if untreated. These byproducts contain bioactive compounds, including polyphenols, such as hydroxytyrosol, resveratrol, and flavonoids, which possess antioxidant and anti-inflammatory properties, making them valuable for the development of functional foods and nutraceuticals. A combined waste valorization strategy can enhance bioactive compound recovery and align it with circular economic principles. The incorporation of olive oil and wine byproducts into food matrices, such as bread, pasta, dairy products, baked goods, chocolates, beverages, and processed items, has been explored to enhance antioxidant content, dietary fiber, and nutritional value. However, successful integration depends on maintaining acceptable sensory qualities and addressing the technical challenges in extraction, processing, and regulatory compliance. Realizing the potential benefits of dual valorization requires a systemic shift integrating scientific innovation, regulatory adaptability, and consumer engagement, guided by evidence, transparent communication, and inclusive governance to ensure that sustainability goals translate into environmental, economic, and public health outcomes. Full article

The consumption of low-alcohol fermented beverages has been related to cardiovascular health improvements. Although the underlying mechanism is not completely understood, (poly)phenols have been proposed as one of the mediators. The objective of this study was to evaluate the impact of a controlled intervention with beer on (poly)phenols metabolism in individuals with and without metabolic syndrome (MetS). 20 participants (MetS and control) who consumed a standardized amount of beer during 6 weeks were recruited. Phenolic compounds were assessed in urine. Different changes in phenolic compounds associated with chronic beer consumption were found, particularly related to hesperetin conjugates and to the degradation of phenolic compounds derived from flavonoids and lignans. Noteworthily, MetS and control participants differed in baseline urine phenolic compound profiles and in their metabolization. Significant differences were found in the production and excretion of key (poly)phenols-derived metabolites, such as increased naringenin phase II conjugates in healthy subjects, or increased bacterial flavonoid catabolites. Certain relationships were observed between the phenolic compounds with metabolic and anthropometric variables. These findings suggest that beer-derived (poly)phenols are differentially metabolized according to metabolic-health status, and that they may contribute to certain metabolic health benefits through the modulation of specific metabolic pathways. Full article

Background/Objective: Metabolic dysfunction-associated fatty liver disease (MAFLD) is defined by the presence of hepatic steatosis, and is associated with obesity, diabetes, and other metabolic alterations. Feeding rats with a high-fat high-fructose (HFHF) diet is a reproducible experimental model of obesity/metabolic syndrome and the related MAFLD. Aronia melanocarpa, Rosa canina, and Alchemilla vulgaris are polyphenol-rich plants with proven health benefits. The aim of this study was to reveal the effects of four Aronia melanocarpa-based fruit juices (AMBFJs) in HFHF-fed rats. Methods: The AMBFJs were AM20 and AM60 (produced from aronia berries at 20 °C and 60 °C, respectively), AMRC (aronia juice with Rosa canina), and AMAV (aronia juice with Alchemilla vulgaris). Male Wistar rats were allocated to 6 groups. Except for the Control, the rest of the groups were fed an HFHF diet for 60 days. Throughout the experiment, each of the AMBFJs was administered to one HFHF-fed group. Results: HFHF-fed rats had an increased calorie intake on the background of increased liquid and decreased food consumption. At the end of the experiment, they had similar body weights, slightly increased fat indices, increased levels of blood lipids and liver enzymes, as well as typical histopathological changes in liver and adipose tissue. AMBFJs-treated animals showed improvement in most of these parameters, especially in triglyceride levels, liver enzymes, and the histopathological changes in the liver and fat. AMAV, the juice with the highest polyphenolic content, had the highest effect on adiposity. Conclusion: In HFHF-fed rats, AMBFJs exerted beneficial effects on MAFLD probably due to their polyphenolic ingredients. Full article