Search Results (576)

Avocado (Persea americana), originally from Mesoamerica, has emerged as a focus of intense scientific and industrial interest due to its unique combination of nutritional richness, bioactive potential, and technological versatility. Its pulp, widely consumed across the globe, is notably abundant in monounsaturated fatty acids, especially oleic acid, which can comprise over two-thirds of its lipid content. In addition, it provides significant levels of dietary fiber, fat-soluble vitamins such as A, D, E and K, carotenoids, tocopherols, and phytosterols like β-sitosterol. These constituents are consistently associated with antioxidant, anti-inflammatory, glycemic regulatory, and cardioprotective effects, supported by a growing body of experimental and clinical evidence. This review offers a comprehensive and critical synthesis of the chemical composition and functional properties of avocado, with particular emphasis on its lipid profile, phenolic compounds, and phytosterols. It also explores recent advances in environmentally sustainable extraction techniques, including ultrasound-assisted and microwave-assisted processes, as well as the application of natural deep eutectic solvents. These technologies have demonstrated improved efficiency in recovering bioactives while aligning with the principles of green chemistry. The use of avocado-derived ingredients in nanostructured delivery systems and their incorporation into functional foods, cosmetics, and health-promoting formulations is discussed in detail. Additionally, the potential of native cultivars and the application of precision nutrition strategies are identified as promising avenues for future innovation. Taken together, the findings underscore the avocado’s relevance as a high-value matrix for sustainable development. Future research should focus on optimizing extraction protocols, clarifying pharmacokinetic behavior, and ensuring long-term safety in diverse applications. Full article

Understanding the components of the diet, food groups, and nutritional strategies that help prevent MASLD (Metabolic Dysfunction-Associated Steatotic Liver Disease) is essential for identifying dietary behaviors that can stop the progression of this condition, which currently affects over one-quarter of the global population. This review highlights the importance of including antioxidant nutrients in the diet, such as vitamins C and E, CoQ10, and polyphenolic compounds. It also emphasizes substances that support lipid metabolism, including choline, alpha-lipoic acid, and berberine. Among food groups, it is crucial to choose those that help prevent metabolic disturbances. Among carbohydrate-rich foods, vegetables, fruits, and high-fiber products are recommended. For protein sources, eggs, fish, and white meat are preferred. Among fat sources, plant oils and fatty fish are advised due to their content of omega-3 and omega-6 fatty acids. Various dietary strategies aimed at preventing MASLD should include elements of the Mediterranean diet or be personalized to provide anti-inflammatory compounds and substances that inhibit fat accumulation in liver cells. Other recommended dietary models include the DASH diet, the flexitarian diet, intermittent fasting, and diets that limit fructose and simple sugars. Additionally, supplementing the diet with spirulina or chlorella, berberine, probiotics, or omega-3 fatty acids, as well as drinking several cups of coffee per day, may be beneficial. Full article

The genus Sonchus (Asteraceae) comprises 98 species, including 17 predominantly herbaceous taxa native to the Mediterranean region. These plants have long been utilized as traditional wild food sources due to their high nutritional value, as they are rich in vitamins A, C, and K, essential minerals, and bioactive compounds with antioxidant and anti-inflammatory properties. This review aims to provide a comprehensive synthesis of the taxonomy, geographic distribution, phytochemical composition, traditional uses, historical significance, and pharmacological properties of Sonchus species. A systematic literature search was conducted using PubMed, Scopus, Web of Science, and Google Scholar, focusing on studies from 1980 to 2024. Inclusion and exclusion criteria were applied, and methodological quality was assessed using standardized tools. A bibliometric analysis of 440 publications (from 1856 to 2025) reveals evolving research trends, with S. oleraceus, S. arvensis, and S. asper being the most extensively studied species. The review provides detailed taxonomic insights into 17 species and 14 subspecies, emphasizing their ecological adaptations and biogeographical patterns. Additionally, it highlights the cultural and medicinal relevance of Sonchus since antiquity while underscoring the threats posed by environmental degradation and changing dietary habits. Sonchus oleraceus and S. tenerrimus dominate the culinary applications of the genus, likely due to favorable taste, wide accessibility, and longstanding cultural importance. The comprehensive nutritional profile of Sonchus species positions these plants as valuable contributors to dietary diversity and food security. Finally, the study identifies current knowledge gaps and proposes future research directions to support the conservation and sustainable utilization of Sonchus species. Full article

The utilisation of edible insects for human nutrition is a long-standing practice in many parts of the globe, and is being gradually introduced into countries without an entomophagic tradition as well. These unconventional sources of protein of animal origin have arisen as a sustainable alternative to other animal protein sources, such as meat. This review intends to present the compilation of data in the scientific literature on the chemical composition and nutritional value of the bee brood of A. mellifera species and subspecies as edible foods. For this, a comprehensive search of the scientific literature was carried out using the databases ScienceDirect, Scopus, Pub-Med, BOn, and SciELO. Appropriate keywords were used for the search to reach the research works that addressed the topics of the review. The results showed that bee brood has considerable quantities of protein, fat and carbohydrates. The most abundant amino acids are leucine and lysine (these two being essential amino acids) and aspartic acid, glutamic acid, and proline (these three being non-essential amino acids). As for the fatty acids, bee broods contain approximately equal fractions of saturated and monounsaturated fatty acids, while the polyunsaturated fatty acids are negligible. The dietary minerals present in higher quantities are potassium, phosphorus, and magnesium, and the most abundant vitamins are vitamin C and niacin; choline is also present, although it is not a true vitamin. Although bee brood from A. mellifera has potential for human consumption as a nutrient-rich food, there are still many aspects that need to be further studied in the future, such as safety and hazards linked to possible regular consumption. Full article

Buckwheat, a gluten-free pseudocereal, is rich in dietary fiber, minerals, high-quality proteins, vitamins, and essential amino acids. Buckwheat husk, a by-product of dehulling, contains high levels of bioactive compounds such as polyphenols and dietary fibers. This study compares green extraction methods (ultrasound-assisted extraction, UAE; and microwave-assisted extraction, MAE) for recovering polyphenols from buckwheat husk. MAE improved polyphenol yield by 43.6% compared to conventional acidified methanol extraction. Structural and chemical analyses of the residual husk material using SEM, FTIR, and fiber analysis revealed that MAE alters husk properties, enhancing polyphenol accessibility. Thus, MAE appears an efficient and sustainable alternative to acid- and solvent-based extraction techniques. Extracts obtained via “green” methods retained strong antioxidant activity and showed significant modulation of inflammatory markers in human Caco-2 cells, highlighting the potential use of “green” buckwheat husk extracts for food and pharma applications. This work supports the valorization of buckwheat husk within a circular economy framework, promoting buckwheat husk as a valuable raw material for bioactive compound recovery in diverse applications. Full article

In recent decades, the rapid expansion of the food processing industry has led to significant losses and waste, with the fruit and vegetable sector among the most affected. According to the Food and Agriculture Organization of the United Nations (FAO), losses in this category can reach up to 60%. Vegetable waste includes edible parts discarded during processing, packaging, distribution, and consumption, often comprising by-products rich in bioactive compounds such as polyphenols, carotenoids, dietary fibers, vitamins, and enzymes. The underutilization of these resources constitutes both an economic drawback and an environmental and ethical concern. Current recovery practices, including their use in animal feed or bioenergy production, contribute to a circular economy but are often limited by high operational costs. In this context, fermentation has emerged as a promising, sustainable approach for converting vegetable by-products into value-added food ingredients. This process improves digestibility, reduces undesirable compounds, and introduces probiotics beneficial to human health. The present review examines how fermentation can improve the nutritional, sensory, and functional properties of plant-based foods. By presenting several case studies, it illustrates how fermentation can effectively valorize vegetable processing by-products, supporting the development of novel, health-promoting food products with improved technological qualities. Full article

Background/Objectives: Green tripe (GRET) is rich in essential fatty acids, vitamins, calcium, phosphorus, and other nutrients and contains various beneficial microorganisms, including lactobacillus, along with feed components consumed by ruminants. Methods: In this study, Latilactobacillus sakei and L. curvatus were isolated from GRET and evaluated for their potential as probiotics, focusing on their anti-inflammatory properties and ability to modulate inflammatory responses. Results: When heat-killed L. sakei or L. curvatus (10⁸ CFU/mL) and their metabolites (0.5 mg/mL) were applied to RAW 264.7 macrophages stimulated with LPS, nitric oxide (NO) production was reduced by approximately 10–35% and 2–11%, respectively. Furthermore, the expression levels of key anti-inflammatory cytokines, TNF-α and IL-6, were suppressed by more than 5%. These effects were not due to cytotoxicity but instead due to genuine anti-inflammatory activity. In addition, both strains exhibited antioxidant activity, as demonstrated by their performance in ABTS and FRAP assays. Conclusions: These findings suggest that L. sakei and L. curvatus have significant antioxidant and anti-inflammatory properties, highlighting their potential as probiotics and prebiotics. Moreover, these newly isolated strains from GRET are expected to serve as valuable functional ingredients for developing health-promoting foods and dietary supplements. Full article

Cardiovascular diseases (CVDs) and Alzheimer’s disease (AD) are among the top 10 causes of death worldwide. Accumulating evidence suggests connections between CVD risk factors―including hypertension (HTN), hyperlipidemia (HLP), diabetes mellitus (DM), obesity, and physical inactivity―and AD. The Mediterranean–DASH Intervention for Neurodegenerative Delay (MIND) dietary pattern has recently garnered considerable attention as a key preventive strategy for both CVDs and AD. While previous studies have examined the connections between CVD risk factors and AD, they have not thoroughly explored their underlying mechanisms. Therefore, the current literature review aims to synthesize the literature and highlight underlying mechanisms from preclinical to clinical studies to elucidate the relationship between CVD risk factors, AD, and the role of the MIND dietary pattern in these conditions. The MIND dietary pattern emphasizes foods rich in antioxidants and brain-healthy nutrients such as vitamin E, folate, polyphenols, flavonoids, carotenoids, fiber, monounsaturated fatty acids, and omega-3 fatty acids. These components have been associated with reduced amyloid-β accumulation in preclinical studies and may contribute to the prevention of AD, either directly or indirectly by affecting CVD risk factors. Despite the extensive evidence from preclinical and observational studies, few clinical trials have investigated the effects of the MIND dietary pattern on cognitive health. Therefore, long-term clinical trials are required to better understand and establish the potential role of the MIND dietary pattern in preventing and managing AD. Full article

Non-communicable diseases (NCDs) such as cardiovascular disease, diabetes, cancer, and chronic respiratory conditions are the leading causes of death globally, largely driven by modifiable lifestyle factors. With growing interest in dietary strategies for NCDs prevention and management, functional foods like watercress (Nasturtium officinale) have attracted attention for their rich phytochemical content and potential health benefits. This narrative review synthesizes 88 sources published between 2019 and March 2025, exploring the effects of watercress bioactive compounds on major NCDs. Watercress is abundant in glucosinolates, isothiocyanates (especially phenethyl isothiocyanate), flavonoids, vitamins, and minerals. These compounds contribute to antioxidant, anti-inflammatory, and metabolic regulatory effects. Preclinical and clinical studies show that watercress supplementation may improve lipid profiles, reduce oxidative stress, and modulate inflammation in cardiovascular and respiratory conditions. It also appears to enhance insulin function and reduce blood glucose levels. In cancer models, watercress extracts exhibit antiproliferative, pro-apoptotic, and chemoprotective properties, with selective toxicity towards cancer cells and protective effects on normal cells. These findings highlight the therapeutic potential of watercress as a dietary adjunct in NCDs prevention and management, supporting the need for further clinical research. Full article

Background and Objectives: Maternal vitamin D (25-hydroxyvitamin D, 25(OH)D) deficiency during pregnancy is associated with adverse outcomes for both mother and fetus. While vitamin D supplementation is commonly recommended, dietary and lifestyle factors influencing maternal 25(OH)D levels at term remain underexplored, particularly in Southern Europe. Aim: This study aimed to investigate prenatal determinants of maternal 25(OH)D levels at the time of delivery, focusing on dietary intake, supplement use, and seasonal variation. Materials and Methods: We conducted a cross-sectional study on 248 pregnant women admitted for delivery at the General Hospital of Piraeus “Tzaneio” between September 2019 and January 2022. A structured questionnaire was used to assess prenatal intake of vitamin D-rich foods (such as fatty fish, eggs, dairy, and fortified products), supplement use (dose, frequency), sun exposure habits, and lifestyle factors. Maternal serum 25(OH)D concentrations were measured from blood samples collected at the time of admission for delivery. Statistical analysis included descriptive statistics and multivariate linear regression to identify independent dietary and supplemental predictors of maternal vitamin D status. Results: A high prevalence of maternal vitamin D deficiency (VDD) was observed, particularly during the autumn and winter months. Women who reported regular intake of vitamin D supplements (400–800 IU daily) had significantly higher 25(OH)D levels compared to those who did not. Dietary intake of vitamin D-rich foods was positively associated with maternal 25(OH)D status, although the effect size was smaller compared to supplementation. Seasonal variation, BMI, and limited sun exposure were also independent predictors. Conclusions: Both vitamin D supplementation and increased dietary intake were positively associated with maternal 25(OH)D concentrations at delivery. These findings underscore the importance of prenatal nutritional assessment and targeted supplementation strategies to prevent maternal VDD in Mediterranean populations. Full article

This study investigated the percentage of iron deficiency anemia (IDA) and iron deficiency (ID) among 71 elite female athletes at a Japanese university and assessed their dietary habits. IDA was identified in 9.9% (n = 7) of participants, and only 22.5% (n = 16) self-reported dietary practices aimed at preventing or managing ID/IDA. Notably, 52.1% (n = 37) of the athletes exhibited IDA or ID but lacked an appropriate dietary approach. Moreover, even among those who reported an intentional dietary approach to the prevention or management of ID/IDA, the intake of iron- and vitamin C-rich foods was insufficient, limiting the effectiveness of their efforts. These findings highlight a gap between awareness and effective practice, indicating that many female athletes in Japan, despite being at elevated risk, do not follow evidence-based dietary strategies for preventing or treating ID/IDA. Targeted nutritional education and routine screening of iron status are strongly recommended for this population. Full article

Corn is an important crop that can be used to produce many bioactive compounds. These functional components have been widely applied in the pharmaceutical, cosmetic, and food industries. Corn steep liquor (CSL) is a by-product of deep processing of corn that contains a lot of protein, peptides, amino acids, vitamins, and other nutrients, which is considered to be a rich and cheap source of plant nutrients. However, CSL is not widely used and factories are required to treat CSL as waste water directly; therefore, the question of how to turn CSL waste into a valuable product is likely to become a hot topic. In order to fully explore the potential utilization value of CSL, this review comprehensively summarizes the structural composition and nutritional characteristics of CSL, and its application and prospect in the biotransformation of industrialized organic acids, polysaccharides, lipids, enzymes, natural pigments, and novel functional components through the microbial fermentation pathway. Furthermore, specific methods for bioconverting various active substances using CSL were proposed, and the influences of various production conditions on the yield of the bioactive substances were fully analyzed and discussed. This article provides a reference for the efficient utilization of corn steep liquor as a by-product of corn processing. Full article

Adequate and diverse diets are essential for children’s physical and cognitive development, yet food insecurity and malnutrition continue to threaten this fundamental right, which remains a pressing concern in many resource-poor settings. This study investigated food and nutrition security in Early Childhood Development (ECD) centres in Makhanda, South Africa, through a community-based participatory research approach. Using a mixed-methods approach combining questionnaire interviews, focus group discussions, direct observations, and community asset mapping across eight ECD centres enrolling 307 children aged 0–5 years, the study engaged ECD facilitators and analysed dietary practices across these centres. Results indicated that financial constraints severely affect the quality and diversity of food provided at the centres, thus undermining the ability to provide nutritionally adequate meals. The average amount spent on food per child per month at the centres was R90 ± R25 (South African Rand). Although three meals were generally offered daily, cost-driven dietary substitutions with cheaper, less diverse alternatives, often at the expense of nutritional value, were common. Despite guidance from Department of Health dieticians, financial limitations contributed to suboptimal feeding practices, with diets dominated by grains and starchy foods, with limited access to and rare consumption of protein-rich foods, dairy, and vitamin A-rich fruits and vegetables. ECD facilitators noted insufficient parental contributions and low engagement in supporting centre operations and child nutrition provision, indicating a gap in awareness and limited nutrition knowledge regarding optimal infant and young child feeding (IYCF) practices. The findings emphasise the need for sustainable, multi-level and community-led interventions, including food gardening, creating ECD centre food banks, parental nutrition education programmes, and enhanced financial literacy among ECD facilitators. Strengthening local food systems and establishing collaborative partnerships with communities and policymakers are essential to improve the nutritional environment in ECD settings. Similarly, enhanced government support mechanisms and policy-level reforms are critical to ensure that children in resource-poor areas receive adequate nutrition. Future research should focus on scalable, locally anchored models for sustainable child nutrition interventions that are contextually grounded, community-driven, and should strengthen the resilience of ECD centres in South Africa. Full article

Microalgae are increasingly recognised as sustainable, nutrient-dense sources of bioactive compounds with broad health-promoting potential. Rich in carotenoids, phenolics, polyunsaturated fatty acids, phycobiliproteins, sterols, and essential vitamins, microalgae offer a promising foundation for functional foods targeting chronic disease prevention. This narrative review explores the nutritional profiles and biological effects of key species, including Spirulina (Limnospira platensis), Chlorella, Haematococcus, and Nannochloropsis. Scientific evidence supports their antioxidant, anti-inflammatory, immunomodulatory, antimicrobial, and metabolic regulatory activities, contributing to reduced risks of cardiovascular, metabolic, inflammatory, and neurodegenerative disorders. Special emphasis is placed on the synergistic benefits of consuming whole biomass compared to isolated compounds and the technological strategies, such as encapsulation, cell wall disruption, and nutrient optimisation, that enhance the bioavailability of microalgal bioactives. Furthermore, the environmental advantages of microalgae cultivation, such as minimal land and freshwater requirements, carbon sequestration, and wastewater bioremediation, highlight their role in the transition toward sustainable food systems. Despite challenges related to high production costs, sensory attributes, scalability, and regulatory approval, advances in biotechnology, processing, and formulation are paving the way for their broader application. Overall, microalgae represent next-generation bioactive sources that promote human health and environmental sustainability, positioning them as key players in future functional foods and nutraceuticals. Full article

Inadequate vitamin D and dietary fibre intake are growing public health concerns in Western countries, especially in regions with limited sunlight and diets rich in processed foods. Bakery products, widely consumed, offer a promising opportunity for nutritional fortification. This study explored the possibility of fortifying white wheat bread—a staple food but low in fibre—with vitamin D₃ and various dietary fibres (oat fibre, pectin, cellulose, and beta-glucan). The goal was to enhance its nutritional profile while maintaining desirable bread qualities. Using Response Surface Methodology (RSM), an empirical model, optimised the fibre combination. A range of dough and bread analyses were conducted—including assessments of gluten structure, starch pasting, fermentation activity, crumb hardness, specific volume, and colourimetry. The results showed fibre addition weakened the gluten network and altered starch properties (reduced peak, final and breakdown viscosities)—reducing loaf volume (4.2 ± 0.4 mL/g vs. 4.8 ± 0.1 mL/g for the control)—though to a lesser extent than in wholemeal bread (2.4 ± 0.1 mL/g), while vitamin D₃ inclusion had a minimal impact (4.0 ± 0.4 mL/g for white bread, 2.1 ± 0.0 mL/g for wholemeal bread). The study identified an optimal mix of soluble and insoluble fibres with vitamin D₃ that preserved the texture, crumb structure, and appearance of standard white bread. The final product offered fibre levels (Total Dietary Fibre, TDF = 10.72 ± 0.31 g/100 g bread, vs. 3.81 ± 0.06 g/100 g for the control) comparable to those of wholemeal bread (TDF = 9.54 ± 0.67 g/100 g), with improved texture and volume. This approach presents an effective strategy to enhance staple foods, potentially improving public health through better nutrient intake without compromising consumer acceptance. Full article