Shellac-based delivery systems for food bioactive compounds DOI
Xueqing Yao, Yubo Zhu, Huiyun Chen

и другие.

International Journal of Biological Macromolecules, Год журнала: 2024, Номер 271, С. 132623 - 132623

Опубликована: Июнь 1, 2024

Язык: Английский

Recent Advances in Potential Health Benefits of Quercetin DOI Creative Commons
Fatemeh Aghababaei, Milad Hadidi

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

Процитировано

242

Enhanced alkaline extraction techniques for isolating and modifying plant-based proteins DOI
Milad Hadidi, Fatemeh Aghababaei, David Julian McClements

и другие.

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

Опубликована: Июль 31, 2023

Язык: Английский

Процитировано

56

Alfalfa as a sustainable source of plant-based food proteins DOI
Milad Hadidi, Jose C. Orellana-Palacios, David Julian McClements

и другие.

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

Опубликована: Март 30, 2023

Язык: Английский

Процитировано

53

Food protein-based nanotechnology: from delivery to sensing systems DOI

Qiang Wang,

Xiao‐Feng Xiang,

Bingcan Chen

и другие.

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

Опубликована: Фев. 3, 2024

Язык: Английский

Процитировано

42

Advances in protein-based microcapsules and their applications: A review DOI
Donghui Ma, Bingjie Yang, Zhao Jing

и другие.

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

Опубликована: Янв. 24, 2024

Язык: Английский

Процитировано

30

Clove Essential Oil: Chemical Profile, Biological Activities, Encapsulation Strategies, and Food Applications DOI Creative Commons
Rafael Liñán-Atero, Fatemeh Aghababaei, Samuel Rodríguez García

и другие.

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

Процитировано

26

Green leaf proteins: a sustainable source of edible plant-based proteins DOI
Milad Hadidi,

Yasaman Hossienpour,

Majid Nooshkam

и другие.

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

Процитировано

39

Electrospun plant protein-based nanofibers in food packaging DOI
Fatemeh Aghababaei, David Julian McClements, Mario M. Martínez

и другие.

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

Опубликована: Авг. 24, 2023

Язык: Английский

Процитировано

36

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

Xinghui Shen,

Linyang He,

Yu Cui

и другие.

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

Опубликована: Март 1, 2025

Язык: Английский

Процитировано

2

Recent advances in nanodelivery systems for astaxanthin: a review DOI
Yubo Zhu,

Linyang He,

Xiaojing Qin

и другие.

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

Опубликована: Март 1, 2025

Язык: Английский

Процитировано

1