Molecules,
Год журнала:
2022,
Номер
27(16), С. 5200 - 5200
Опубликована: Авг. 15, 2022
Ensuring
a
sustainable
supply
of
food
for
the
world’s
fast
growing
population
is
major
challenge
in
today’s
economy,
as
modern
lifestyle
and
increasing
consumer
concern
with
maintaining
balanced
nutritious
diet
an
important
agricultural
sector
worldwide.
This
market
niche
healthier
products,
especially
fruits
vegetables,
has
increased
their
production,
consequently
resulting
amounts
agri-food
surplus,
waste,
loss
(SWL)
generated
during
crop
transportation,
storage,
processing.
Although
many
these
materials
are
not
utilized,
negatively
affecting
environmental,
economic,
social
segments,
they
rich
source
valuable
compounds
that
could
be
used
different
purposes,
thus
preventing
losses
natural
resources
boosting
circular
economy.
review
aimed
to
give
insights
on
efficient
management
SWL,
considering
conventional
emerging
recovery
reuse
techniques.
Particularly,
we
explored
summarized
chemical
composition
three
worldwide
cultivated
consumed
vegetables
(carrots,
broccoli
lettuce)
evaluate
potential
residues
alternative
extracting
value-added
ingredients
development
new
biodynamic
products.
Foods,
Год журнала:
2024,
Номер
13(19), С. 3151 - 3151
Опубликована: Окт. 2, 2024
While
the
potential
of
Asteraceae
plants
as
herbal
remedies
has
been
globally
recognized,
their
widespread
application
in
food,
cosmetic,
and
pharmaceutical
industries
requires
a
deeper
understanding
how
extraction
methods
influence
bioactive
compound
yields
functionalities.
Previous
research
primarily
focused
on
physiological
activities
or
chemical
compositions
individual
species,
often
overlooking
critical
role
solvent
selection
optimizing
extraction.
Additionally,
remarkable
observed
these
have
spurred
growing
number
clinical
trials,
aiming
to
validate
efficacy
safety
for
therapeutic
commercial
applications.
This
work
aims
bridge
knowledge
gaps
by
providing
an
integrated
analysis
techniques,
diverse
range
compounds
present
Asteraceae,
choice
isolating
valuable
substances.
By
elucidating
interplay
between
methods,
properties,
bioactivity,
we
underscore
promising
highlight
importance
continued
research,
including
fully
unlock
sectors.
Nutrients,
Год журнала:
2024,
Номер
16(18), С. 3061 - 3061
Опубликована: Сен. 11, 2024
Metabolic
dysfunction-associated
steatotic
liver
disorder
(MASLD)
is
increasingly
prevalent
globally,
highlighting
the
need
for
preventive
strategies
and
early
interventions.
This
comprehensive
review
explores
potential
of
health
functional
foods
(HFFs)
to
maintain
healthy
function
prevent
MASLD
through
an
integrative
analysis
network
pharmacology,
gut
microbiota,
multi-omics
approaches.
We
first
examined
biomarkers
associated
with
MASLD,
emphasizing
complex
interplay
genetic,
environmental,
lifestyle
factors.
then
applied
pharmacology
identify
food
components
beneficial
effects
on
metabolic
function,
elucidating
their
action
mechanisms.
identifies
evaluates
halting
or
reversing
development
disease
in
stages,
as
well
that
can
evaluate
success
failure
such
strategies.
The
crucial
role
microbiota
its
metabolites
prevention
homeostasis
discussed.
also
cover
state-of-the-art
omics
approaches,
including
transcriptomics,
metabolomics,
integrated
analyses,
research
preventing
MASLD.
These
advanced
technologies
provide
deeper
insights
into
physiological
mechanisms
HFF
development.
concludes
by
proposing
approach
developing
HFFs
targeting
prevention,
considering
Korean
regulatory
framework.
outline
future
directions
bridge
gap
between
basic
science
practical
applications
narrative
provides
a
foundation
researchers
industry
professionals
interested
support
health.
Emphasis
placed
maintaining
balance
focusing
early-stage
intervention
Molecules,
Год журнала:
2025,
Номер
30(1), С. 174 - 174
Опубликована: Янв. 4, 2025
Inflammation,
oxidative
stress,
and
metabolic
diseases
are
intricately
linked
in
a
complex,
self-reinforcing
relationship.
Inflammation
can
induce
while
stress
trigger
inflammatory
responses,
creating
cycle
that
contributes
to
the
development
progression
of
disorders;
addition,
these
effects
be
observed
at
systemic
local
scales.
Both
processes
lead
cellular
damage,
mitochondrial
dysfunction,
insulin
resistance,
particularly
affecting
adipose
tissue,
liver,
muscles,
gastrointestinal
tract.
This
results
impaired
function
energy
production,
contributing
conditions
such
as
type
2
diabetes,
obesity,
syndrome.
Legumes
good
source
phenolic
compounds
anthocyanins
exert
an
antioxidant
effect—they
directly
neutralize
reactive
oxygen
species
free
radicals,
reducing
stress.
In
vivo,
vitro,
clinical
trial
studies
demonstrate
modulate
key
signaling
pathways
involved
inflammation
metabolism,
improving
sensitivity
regulating
lipid
glucose
metabolism.
They
also
anti-inflammatory
by
inhibiting
proinflammatory
enzymes
cytokines.
Additionally,
phenolics
may
positively
influence
gut
microbiome,
indirectly
metabolism
inflammation.
Oleogels
have
been
a
revolutionary
innovation
in
food
science
terms
of
their
health
benefits
and
unique
structural
properties.
They
provide
healthier
alternative
to
traditional
solid
or
animal
fats.
improved
oxidative
stability
nutritional
value
maintain
the
desirable
sensory
qualities
lipid-based
foods.
Moreover,
oleogels
offer
an
ideal
carrier
for
poorly
water-soluble
bioactive
compounds.
The
three-dimensional
structure
can
protect
deliver
compounds
functional
products.
Bioactive
also
affect
crystalline
behavior
oleogelators,
physical
properties
oleogels,
storage
stability.
Generally,
different
incorporation
techniques
are
applied
entrap
oleogel
matrix
depending
on
characteristics.
These
approaches
enhance
bioavailability,
controlled
release,
compounds,
shelf
life
oleogels.
multifunctionality
extends
applications
beyond
fat
replacements,
e.g.,
preservation,
nutraceutical
delivery,
even
novel
innovations
like
3D
printing.
Despite
potential,
challenges
such
as
large-scale
production,
cost
efficiency,
consumer
acceptance
remain
areas
further
exploration.
This
review
emphasizes
understanding
relationship
between
optimize
design
applications.
It
highlights
latest
advancements
focusing
how
they
incorporate
polyphenols,
essential
oils,
flavonoids
into
impact
these
gelation
process,
stability,
overall
functionality
is
critically
examined.
