UNASSIGNED: Mango peel is a production waste and can cause environmental problems, but its nutritional value consists of bioactive compounds that could be beneficial for human health. The aim of this study is to determine the bioactive compounds, antioxidant and anti-inflammatory activities of mango peels and their use in muffins.
UNASSIGNED: The content of polyphenols, carotenoids and total phenols as well as the antioxidant activity of mango peel extract were evaluated. The anti-inflammatory activity of the extract was investigated using Caco-2 cell assay. The mango peel powder was then incorporated into muffin formulations. The sensory properties of these fortified muffins were evaluated. The total phenolic content, antioxidant activity and anti-inflammatory properties of the muffin extracts and their bioaccessible fractions were also analysed.
UNASSIGNED: The mango peel contained quercetin, phenolic compounds, α-carotene, β-carotene and lutein, which have antioxidant potential. In Caco-2 cells exposed to induced inflammation, the mango peel powder extract (γ=10, 50 and 100 µg/mL) attenuated the production of reactive oxygen species (ROS), tumour necrosis factor-alpha (TNF-α) and interleukin-8 (IL-8), while maintaining cell viability. Muffins supplemented with 5 % mango peel powder showed good sensory properties, but not as good as those of plain muffins without mango peel powder. The total phenolic content and antioxidant activities in both the extract and the bioaccessible fraction of the supplemented muffins were higher than those observed in the standard muffins. Moreover, the extract and bioaccessible fraction of the supplemented muffins resulted in a higher reduction of ROS, IL-8 and TNF-α production in Caco-2 cells than those obtained from the standard muffins.
UNASSIGNED: This study is the first to investigate the protective effects of mango peel and muffins supplemented with mango peel powder against IL-1β-induced oxidative damage in Caco-2 cells. The results confirm that both mango peel and the supplemented muffins inhibited the production of inflammatory markers, including ROS and cytokines. These findings suggest that mango peel could be a valuable component of functional food formulations including dietary supplements.

The article \"Health-promoting properties of bioactive proteins and peptides of garlic (Allium sativum)\" by Ezeorba et al. (Food Chemistry 435 (2024) 137632-137,643, DOI: https://doi.org/10.1016/j.foodchem.2023.137632), offers a comprehensive review of the literature on the bioactive proteins and peptides found in garlic. This study serves as a valuable resource for professionals in the fields of research, nutrition, and healthcare who are interested in the medicinal and nutritional aspects of garlic. This Letter to the Editor aims to address some inaccuracies and omissions found in the above-mentioned article. It corrects the reported lack of biological activity data for certain peptides, clarifies the immunomodulatory effects attributed to garlic\'s components, and adjusts the reported protein content range for garlic varieties. These refinements aim to enhance the accuracy and utility of the information presented in this article for future research.

With the surge in protein demand, the application of plant proteins has ushered in a new wave of research. Mung bean is a potential source of protein due to its high protein content (20-30 %). The nutrition, structure, function, and application of mung bean protein have always been a focus of attention. In this paper, these highlighted points have been reviewed to explore the potential application value of mung bean protein. Mung bean protein contains a higher content of essential amino acids than soybean protein, which can meet the amino acid values recommended by FAO/WHO for adults. Mung bean protein also can promote human health due to its bioactivity, such as the antioxidant, and anti-cancer activity. Meanwhile, mung bean protein also has well solubility, foaming, emulsification and gelation properties. Therefore, mung bean protein can be used as an antioxidant edible film additive, emulsion-based food, active substance carrier, and meat analogue in the food industry. It is understood there are still relatively few commercial applications of mung bean protein. This paper highlights the potential application of mung bean proteins, and aims to provide a reference for future commercial applications of mung bean proteins.

Linseed is an ancient crop used for diverse purposes since the beginning of civilization. In recent times, linseed has emerged as a superfood due to its high content of health-promoting omega-3 fatty acids and other bioactive compounds. Among primary health effects, it has potential to manage hypertension, diabetes, osteoporosis, atherosclerosis, cancer, arthritis, neurological, cardiovascular diseases including blood cholesterol levels, constipation, diarrhea, and autoimmune disorders etc. due to the presence of omega-3 fatty acid, lignans, high dietary fibers, and proteins, whereas, secondary health effects comprise of relieving from various skin disorders. Due to these health-beneficial properties, interest in linseed oil necessitates the intensification of research efforts on various aspects. These include cultivation technology, varietal and genetic improvement, post-harvest processing, profiling of nutrients and bioactive compounds, pre-clinical and clinical studies, etc. The present review discussed the advances in linseed research including pre- and post-harvest processing. However, focus on the bioactive compounds present in linseed oil and their health effects are also presented. Linseed cultivation, pre- and post-harvest processing aspects are covered including climatic, edaphic, agronomic factors, type of cultivar and storage conditions etc, which impact the overall oil yield and its nutritional quality. Various emerging applications of linseed oil in functional food, nutraceutical, pharmaceutical, and cosmeceutical preparations were also presented in detail. Further, recommendations were made on linseed oil research in the field of genetics, breeding germplasm resources and genome editing for exploring its full applications as a nutrition and health product.

Blackberries and mulberries are small and perishable fruits that provide significant health benefits when consumed. In reality, both are rich in phytochemicals, such as phenolics and volatile compounds, and micronutrients, such as vitamins. All the compounds are well-known thanks to their medicinal and pharmacological properties, namely antioxidant, anti-inflammatory, anti-cancer, antiviral, and cardiovascular properties. Nevertheless, variables such as genotype, production conditions, fruit ripening stage, harvesting time, post-harvest storage, and climate conditions influence their nutritional composition and economic value. Given these facts, the current review focuses on the nutritional and chemical composition, as well as the health benefits, of two blackberry species (Rubus fruticosus L., and Rubus ulmifolius Schott) and one mulberry species (Morus nigra L.).

Sulphur shelf fungus (Laetiporus sulphureus) has so far been largely underestimated as a potential raw material for the food industry. Many studies have demonstrated that the extracts obtained from this mushroom and some of their components have positive effects on human health. They have antioxidant, antibacterial, and anticancer properties and regulate human metabolism and digestive processes. Water extracts also have this effect. In addition, the substances contained in this mushroom have the ability to preserve food by inhibiting the growth of undesirable microorganisms. These properties have led to the situation that in some countries, shelf sulphur fungus is legally recognized as a raw material that meets the requirements of the food and processing industries. This paper is a review of the latest information (mainly for the period 2016-2023) on the chemical composition and the possibility of using L. sulphureus in the food industry and in medicine.

Deer antler is widely used as a nutraceutical in Asian countries. In the past decades, deer antler peptides (DAPs) have received considerable attention because of their various biological properties such as antioxidant, anti-inflammatory, anti-bone damage, anti-neurological disease, anti-tumor and immunomodulatory properties. This review describes the production methods of DAPs and the recent progress of research on DAPs, focusing on the physiological functions and their regulatory mechanisms.

Plant-derived bioactive compounds have been extensively studied and used within food industry for the last few decades. Those compounds have been used to extend the shelf-life and improve physico-chemical and sensory properties on food products. They have also been used as nutraceuticals due to broad range of potential health-promoting properties. Unlike the synthetic additives, the natural plant-derived compounds are more acceptable and often regarded as safer by the consumers. This chapter summarizes the extraction methods and sources of those plant-derived bioactives as well as recent findings in relation to their health-promoting properties, including cardio-protective, anti-diabetic, anti-inflammatory, anti-carcinogenic, immuno-modulatory and neuro-protective properties. In addition, the impact of applying those plant-derived compounds on seafood products is also investigated by reviewing the recent studies on their use as anti-microbial, anti-oxidant, coloring and flavoring agents as well as freshness indicators. Moreover, the current limitations of the use of plant-derived bioactive compounds as well as future prospects are discussed. The discoveries show high potential of those compounds and the possibility to apply on many different seafood. The compounds can be applied as individual while more and more studies are showing synergetic effect when those compounds are used in combination providing new important research possibilities.

BACKGROUND: Weeds are often considered undesirable as they interfere with the habitat of native plants, and therefore they are underestimated and underutilised. In fact, some edible weeds have beneficial nutritional and medicinal values. Alternanthera sessilis (L.) R. Br. ex DC., an edible medicinal weed is a species of the Amaranthaceae family that consists of two cultivars: green and red. Local communities in different regions have traditionally consumed the plants as food and medicine, with the green cultivar being applied to relieve pain, treat wound healing, dysentery, asthma and hypertension, while the red cultivar is applied to prevent cardiovascular and liver diseases in general.
OBJECTIVE: The present review intends to provide an in-depth discussion and scientific basis of A. sessilis green and red\'s health-promoting properties in relation to their ethnobotanical use, nutritional components and bioactive compounds.
METHODS: The literature search was conducted using relevant keywords on scientific search engines such as the Web of Science, Google Scholar, Medline and Scopus.
RESULTS: A. sessilis shows potent antioxidant activity as a result of its diverse phytochemical constituents, such as polyphenols, terpenes, alkaloid and carotenoids in addition to its nutritional components: vitamin C, E and unsaturated fatty acids, which contribute to its various bioactive properties: anti-microbial and anthelmintic, anti-diabetic, lipid lowering, anti-inflammatory and analgesic activities, anti-cancer and other biological activities. Toxicity evaluation revealed the absence of adverse effect of A. sesslis extracts.
CONCLUSIONS: A. sessilis has a great potential to be used as complementary medicine and ingredients for pharmaceuticals, nutraceuticals and functional foods, instead of being regarded as a pest. Prospects for enhancing the development and commercialisation of this edible medicinal weed as a high value health-promoting product are suggested.

Crabapples belong to the genus Malus (Rosaceae), which are small sized edible fruits with unique aroma and taste. According to previous studies, crabapples are rich in bioactive compounds and possess a series of health-promoting properties. Various crabapple-based food products and additives have also been developed by different research groups in recent years. In this paper, we aim to summarize the current knowledge about the phytochemical compositions, health-promoting properties and food applications of crabapples for the first time. It is shown that crabapples are good sources of polyphenols, terpenoids, vitamins, lipids, fibers, soluble sugars, microelements, organic acids and amino acids, which exhibit antioxidant, anticancer, lipid-lowering, anti-diabetic and anti-inflammatory activities in vitro and/or in vivo. Nowadays, the crabapple fruits have been successfully utilized to produce vinegar, jam, mixed beverage, fruit bar/gelatinized layers and lipophilic antioxidant. In a word, crabapples may have great potential in the development of new functional food and drinks.