Recent Advances in Potential Health Benefits of Quercetin

Pharmaceuticals, Год журнала: 2023, Номер 16(7), С. 1020 - 1020

Опубликована: Июль 18, 2023

Quercetin, a flavonoid found in fruits and vegetables, has been part of human diets for centuries. Its numerous health benefits, including antioxidant, antimicrobial, anti-inflammatory, antiviral, anticancer properties, have extensively studied. strong antioxidant properties enable it to scavenge free radicals, reduce oxidative stress, protect against cellular damage. Quercetin’s anti-inflammatory involve inhibiting the production inflammatory cytokines enzymes, making potential therapeutic agent various conditions. It also exhibits effects by cancer cell proliferation inducing apoptosis. Finally, quercetin cardiovascular benefits such as lowering blood pressure, reducing cholesterol levels, improving endothelial function, promising candidate preventing treating diseases. This review provides an overview chemical structure, biological activities, bioavailability quercetin, well different delivery systems available quercetin. Incorporating quercetin-rich foods into diet or taking supplements may be beneficial maintaining good chronic As research progresses, future perspectives appear promising, with applications nutraceuticals, pharmaceuticals, functional promote overall well-being disease prevention. However, further studies are needed elucidate its mechanisms action, optimize bioavailability, assess long-term safety widespread utilization.

Язык: Английский

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Enhanced alkaline extraction techniques for isolating and modifying plant-based proteins

Food Hydrocolloids, Год журнала: 2023, Номер 145, С. 109132 - 109132

Опубликована: Июль 31, 2023

Язык: Английский

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Alfalfa as a sustainable source of plant-based food proteins

Trends in Food Science & Technology, Год журнала: 2023, Номер 135, С. 202 - 214

Опубликована: Март 30, 2023

Язык: Английский

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Food protein-based nanotechnology: from delivery to sensing systems

Current Opinion in Food Science, Год журнала: 2024, Номер 56, С. 101134 - 101134

Опубликована: Фев. 3, 2024

Язык: Английский

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Advances in protein-based microcapsules and their applications: A review

International Journal of Biological Macromolecules, Год журнала: 2024, Номер 263, С. 129742 - 129742

Опубликована: Янв. 24, 2024

Язык: Английский

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Clove Essential Oil: Chemical Profile, Biological Activities, Encapsulation Strategies, and Food Applications

Antioxidants, Год журнала: 2024, Номер 13(4), С. 488 - 488

Опубликована: Апрель 19, 2024

Plants have proven to be important sources for discovering new compounds that are useful in the treatment of various diseases due their phytoconstituents. Clove (

Язык: Английский

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Green leaf proteins: a sustainable source of edible plant-based proteins

Critical Reviews in Food Science and Nutrition, Год журнала: 2023, Номер unknown, С. 1 - 18

Опубликована: Июль 3, 2023

The rise in the global population, which is projected to reach 9.7 billion by 2050, has resulted an increased demand for proteins human diet. green leaves of many plants are affordable, abundant, and sustainable source suitable consumption. This article reviews various sources leaf that may play important role alleviating malnutrition, including those from alfalfa, amaranth, cabbage, cassava, duckweed, moringa, olive, radish, spinach, sugar beet, tea. structure location within these described, as well methods extracting purifying proteins. composition, nutritional profile, functional attributes then discussed. potential advantages disadvantages using food ingredients highlighted. importance obtaining a better understanding composition different extracted them includes assessment non-protein nitrogen anti-nutritional compounds be present. Furthermore, impact isolation purification techniques on functionality plant protein obtained must carefully evaluated.

Язык: Английский

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Electrospun plant protein-based nanofibers in food packaging

Food Chemistry, Год журнала: 2023, Номер 432, С. 137236 - 137236

Опубликована: Авг. 24, 2023

Язык: Английский

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Co-encapsulation of bioactive compounds in liposomal delivery systems for synergistic effects

Food Bioscience, Год журнала: 2025, Номер unknown, С. 106306 - 106306

Опубликована: Март 1, 2025

Язык: Английский

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Recent advances in nanodelivery systems for astaxanthin: a review

Food Bioscience, Год журнала: 2025, Номер unknown, С. 106305 - 106305

Опубликована: Март 1, 2025

Язык: Английский

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