Agriculture and Food Bioactive Compounds - Online ISSN: 3068-8051
type: channel
description: Agriculture and Food Bioactive Compounds is a peer-reviewed, open-access scientific journal dedicated to exploring the intersection of agricultural practices and bioactive compounds. This journal serves as a vital resource for researchers, practitioners, and stakeholders in both agricultural and health sciences, aiming to advance our understanding of how various agricultural practices can enhance crop yield, nutritional quality, and the presence of beneficial bioactive molecules. In recent years, the global agricultural landscape has faced significant challenges, particularly in ensuring food security for a growing population while maintaining environmental sustainability. While traditional agricultural methods have prioritized yield, the critical role of phytochemicals—bioactive compounds essential for human health—has often been overlooked. Agriculture and Food Bioactive Compounds seeks to bridge this gap by promoting research that harmonizes the need for increased food production with the enhancement of phytochemical content in crops. The journal will encompass a broad range of agricultural research, including integrated practices that incorporate sustainable methods and elicitors to boost plant resilience and the production of beneficial secondary metabolites. By focusing on how agricultural innovations can increase yields and improve nutritional profiles, Agriculture and Food Bioactive Compounds aims to contribute to the development of more sustainable food systems. Furthermore, we encourage research into the most important food ingredients derived from agricultural practices, exploring how they can be harnessed to develop healthy, functional foods. We invite submissions for our upcoming issue and encourage authors to refer to our guidelines for article submissions. We are accepting article submissions for our upcoming article release. Please refer to our guidelines for article submissions found here. Possible article topics include: Discovery of Food Bioactive…
publisher: Food Science Publisher
language: en
publication name: Agriculture and Food Bioactive Compounds - Online ISSN: 3068-8051
issn: 3068-8051
copyright: Any manuscripts or substantial parts of it, submitted to the journal must not be under consideration by or previously published in any other journal or citable form. Authors are required to ensure that no material submitted as part of a manuscript infringes existing copyrights or the rights of a third party. In submitting one's article in any form, the author has assigned the FFC publishing rights and has agreed to an automatic transfer of the copyright to the publisher. This is so that the FFC may create print option journals, for example, at the FFC’s discretion. If the author wishes to distribute their works by means outside of the FFC, for example within their community, they will have to place a request. Correspondence concerning articles published in Functional Foods in Health and Disease is encouraged. While derivative works (adaptations, extensions on the current work, etc.) are allowed, distribution of the modified material is not allowed without permission from the FFC.
items: Designing wellness from the farm: Integrating agriculture, bioactive compounds and functional foods for health
items: Soil quality and the nutritional integrity of crops: Impacts on micronutrients, bioactive compounds, and health-promoting foods
items: Physicochemical changes in sugar during processing stages and storage stability of molasses at Gunied Sugar Factory, Sudan
items: Plant-derived exosome-like nanoparticles as emerging functional food carriers
items: Phytochemical screening and antioxidant evaluation of medicinal plants used for the menstrual pain management in Dekina local government area of Kogi state, Nigeria
items: Phytochemical profiling and bioactivity assessment of Salsola vermiculata, a halophyte from Southern Tunisia
items: Aduwa (Balanites aegyptiaca Del.) hydrolysates as a novel sourceof in vitro and in vivo ACE-inhibitory peptides
items: Food structure in relation to nutrients for human health
items: Development of a plant-based functional dietary supplement containing sprouted oats, barley, licorice root, and Jerusalem artichoke: Justification of raw materials and optimization of dosage
items: The effects and practical applications of polyphenols on the human gut microbiome
items: Assessment of microbial quality and functional properties of traditional fermented foods: implications for agricultural education and community health in Kogi State, Nigeria
items: Berberine in metabolic and neurodegenerative disease: Functional food potential and therapeutic implications
items: Characterization of lactic acid bacteria from fermented cereal-based foods in Anyigba, Nigeria, for potential probiotic and bio-preservation applications
items: Antioxidant and hepatoprotective activities of methanol extract of Moringa oleifera leaves in carbon tetrachloride-induced hepatotoxicity in rats: Implications for functional food development
items: Food bioactive compounds and the management of arthritis and its symptoms
items: Comparing the efficacy of food and pharmaceutical bioactivecompounds in the management of Alzheimer’s disease
items: Zinc in the management of Major Depressive Disorder: Evidence for supplementation and dietary strategies
items: Enhancing Cognitive Health with Psychobiotics
items: Effect of selected food additives on quality of meat and meat products, recent advances
items: Pharmacological applications of fish components and products in oxidative stress-induced diseases
items: Investigating the effect of seaweed bioactive compounds on gut microbiota composition and dysbiosis: a systematic review
items: Phenolic compounds and their potential in cancer management
items: An overview of the extraction methods of anthocyanins from local African roselle and their use as potential functional foods and food additives colorants
items: Quality attributes and antioxidants of yogurt supplemented with lemon peel powder
items: Aduwa (Balanites eaqpytiaca) FITR, amino acid profile andfunctional property of protein product by thermal pre-treatment
items: Bioactive compounds in peanuts (Arachis hypogaea L.): A review of their anti-inflammatory and antioxidant effects

Designing wellness from the farm: Integrating agriculture, bioactive compounds and functional foods for health
type: item
description: Agriculture serves as the primary source of food and bioactive compounds that underpin human nutrition, health, and wellness, yet current agricultural systems are predominantly designed to maximize yield rather than optimize the production of health-promoting phytochemicals. This review argues that the accumulation of bioactive compounds in plants is shaped by multiple upstream agricultural determinants, including genotype selection, soil quality, nutrient management, environmental conditions, and post-harvest processing, and that these factors are controllable rather than fixed. Evidence from medicinal plants and staple crops, particularly pigmented rice varieties cultivated in Thailand, shows that deliberate optimization of these conditions can meaningfully enhance the concentration of key compounds such as anthocyanins, curcuminoids, and gamma-aminobutyric acid. Precision agriculture technologies including data-driven nutrient management and environmental monitoring provide practical tools for this optimization, while the integration of traditional knowledge systems such as germination-based rice processing demonstrates that indigenous practices can independently achieve improvements in bioactive profiles and mineral bioavailability that complement modern agronomic approaches. Together, these strategies provide a foundation for producing functional food ingredients with documented relevance to metabolic health, cognitive function, and oxidative stress regulation. Novelty of the Study: This review proposes an integrative field-to-health framework that connects upstream agricultural practices with bioactive compound optimization and measurable human health outcomes. By combining perspectives from precision agriculture, phytochemistry, and functional food development, it demonstrates how deliberate management of agricultural factors can be used to produce crops with consistently higher concentrations of health-promoting compounds, shifting the focus of agricultural …
subject: Review Articles
  topic: section
creator: Varit Srisukthaveerat
creator: Peerayut Mungkung
creator: Mart Maiprasert
creator: Kamon Chaiyasit
creator: Jadsada Chailangka
rights: Copyright (c) 2026 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0
date: 2026-05-21
publication date: 2026-05-21
starting page: 99
ending page: 115
doi: 10.31989/afbc.v3i5.1990

Soil quality and the nutritional integrity of crops: Impacts on micronutrients, bioactive compounds, and health-promoting foods
type: item
description: To meet the escalating food demands of the global population, contemporary agricultural farmers have prioritized increasing crop yield and biomass through aggressive agronomic practices. However, these methods lead to soil degradation, compromising the essential environment for nutrient synthesis. This review examines how the intersection of agricultural practices, such as tillage, synthetic fertilization, and land use, with environmental stressors (climate change and erosion) diminishes soil quality. The deterioration of soil quality directly impacts the nutritional profile of crops, reducing levels of essential micronutrients and bioactive compounds. Analysis indicates that products grown using organic farming techniques contain higher levels of bioactive compounds (e.g., antioxidants), whereas conventionally grown products contain lower levels. Additionally, regenerative farming is entering the mainstream as an alternative to conventional farming, helping restore and maintain soil health while producing nutrient-rich crops. Given the Functional Food Center’s (FFC) definition of functional foods, it is vital to re-evaluate current crops through modern clinical trials. Systematic re-evaluation of crops is necessary to verify that these products provide benefits beyond basic nutrition, including the prevention of chronic diseases, and to confirm their status within the FFC’s established framework. Novelty of the Study: This review examines how drivers of soil degradation and agricultural practices (i.e., conventional, organic, and regenerative systems) impact soil quality and health. While previous literature has extensively documented the decline in soil quality and its effects on a crop’s nutritional profile, this review addresses a conceptual gap by connecting agricultural outcomes directly to the Functional Food Center’s (FFC) 17-step framework for functional food verification. Unlike traditional soil-health reviews that focus on agronomic yield or generalized c…
subject: Research Articles
  topic: section
creator: Denise Le
creator: Gayane Gasparyan
creator: Danik Martirosyan
rights: Copyright (c) 2026 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0
date: 2026-04-09
publication date: 2026-04-09
starting page: 65
ending page: 86
doi: 10.31989/afbc.v3i4.1982

Physicochemical changes in sugar during processing stages and storage stability of molasses at Gunied Sugar Factory, Sudan
type: item
description: Background: Sugar processing involves critical stages, including evaporation, crystallization, and centrifugation, that significantly influence the physicochemical quality of the final product and its by-products. The accumulation of non-sucrose impurities during these stages can reduce sugar purity, alter color, and impair crystallization efficiency. Objective: This study aimed to evaluate the physicochemical characteristics of sugar across different processing stages and to assess the stability of molasses during storage at Gunied Sugar Factory, Sudan. Materials and Methods: Samples including syrup, magma, A-, B-, and C-massecuite, refined sugar products, and molasses were collected from the production line. Parameters measured included Brix, sucrose content (Pol), purity, reducing sugars, color, ash, nitrogen, protein, moisture, pH, and viscosity using standard analytical methods. All analyses were performed in triplicate. Statistical analysis was conducted using one-way ANOVA followed by Duncan’s Multiple Range Test, with P < 0.05 considered significant. Results: Significant differences (P < 0.05) were observed among processing stages for Brix, Pol, purity, and color. Brix increased from syrup (60.96 °Bx) to C-massecuite (99.57 °Bx), reflecting water removal and sucrose concentration. Purity decreased from magma (89.37%) to C-massecuite (54.62%) due to the accumulation of non-sugar impurities. Color intensity increased markedly, reaching 29,571 IU in C-massecuite. Among sugar types, white sugar exhibited the highest purity (99.53%) and the lowest levels of reducing sugars, ash, and color, whereas colored and dark sugars showed significantly higher impurity levels (P < 0.05). Molasses stored for seven months showed no significant changes (P > 0.05) in most parameters, including Brix, Pol, and pH, indicating good chemical stability. Conclusion: Sugar quality varies significantly across processing stages due to impurity accumulation. Efficient clarification, crysta…
subject: Research Articles
  topic: section
creator: Azhari Nour
creator: Mohammed Abdalwhab Mohammed Abdalrhman
creator: Mohammed Elamein Alhassan Ebrahim
rights: Copyright (c) 2026 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0
date: 2026-05-05
publication date: 2026-05-05
starting page: 87
ending page: 98
doi: 10.31989/afbc.v3i5.1961

Plant-derived exosome-like nanoparticles as emerging functional food carriers
type: item
description: Background: This review connects emerging research on plant-derived exosome-like nanoparticles (PDENs) with functional food science, highlighting opportunities to improve standardization, translational validation, and product development for gut-health applications. PDENs are small (30–150 nm) lipid-bound vesicles derived from edible plants that are structurally and functionally similar to mammalian exosomes. They serve as natural carriers of bioactive molecules—including proteins, lipids, and miRNAs—supporting antioxidant, anti-inflammatory, and therapeutic effects, while also offering high stability, low toxicity, and cost-effective, high-yield production. PDENs isolated from edible plants (e.g., ginger, grape, grapefruit, citrus, tea, aloe) carry bioactive cargo—lipids, proteins, metabolites, and nucleic acids—and may remain functionally active during gastrointestinal transit, enabling interactions at the intestinal interface. Interest is growing because PDENs may act as both intrinsic functional components and food-native delivery platforms that influence gut–immune outcomes. However, key uncertainties remain, including inconsistent terminology, scalable isolation and characterization, dosing conventions, stability in real food matrices, and the extent to which proposed cross-kingdom and microbiome-mediated mechanisms translate to humans. This review evaluates the current evidence base with emphasis on gut inflammation, barrier resilience, mucosal immune balance, and microbiome-directed effects as functional food targets. It also addresses commercialization barriers such as plant- and processing-driven batch variability, co-isolated impurities that complicate functional attribution, and safety considerations for concentrated preparations. Finally, the article discusses how PDEN products fit within regulatory frameworks for novel and concentrated ingredients and proposes a practical development pathway that prioritizes harmonized quality benchmarks, transparent r…
subject: Review Articles
  topic: section
creator: Isabella Baghdasaryan
creator: Danik Martirosyan
rights: Copyright (c) 2026 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0
date: 2026-03-18
publication date: 2026-03-18
starting page: 39
ending page: 53
doi: 10.31989/afbc.v3i3.1959

Phytochemical screening and antioxidant evaluation of medicinal plants used for the menstrual pain management in Dekina local government area of Kogi state, Nigeria
type: item
description: Background: Dysmenorrhea, affecting 50–90% of reproductive-aged women globally, remains inadequately managed through conventional pharmacotherapy due to associated adverse effects. Objective: This study aimed to document medicinal plants used traditionally for menstrual pain management in Dekina LGA, Kogi State, and to chemically profile and evaluate their antioxidant potential. Methods: Ethnobotanical surveys were conducted with 45 traditional healers and herbalists (March–August 2023). Twenty-three plant species from 19 families were documented. Five frequently cited species (≥60% respondent consensus) were selected for analysis: Hibiscus sabdariffa L., Ocimum basilicum L., Zingiber officinale Roscoe, Mentha spicata L., and Allium sativum L. Aqueous extracts were prepared by decoction and analyzed for phytochemical constituents using standard colorimetric methods. Antioxidant activities were evaluated using DPPH radical scavenging, FRAP assay, and total phenolic content determination. Results: Results showed that H. sabdariffa exhibited the highest total phenolic content (245.32±8.21 mg GAE/100g dry weight), while Z. officinale demonstrated the strongest DPPH radical scavenging activity (IC₅₀ = 38.45±2.15 µg/mL). All species contained significant levels of alkaloids, flavonoids, tannins, and saponins. Conclusion: These findings provide scientific validation for the traditional use of these plants and suggest their potential as complementary therapeutics for dysmenorrhea management Novelty of Study: This study represents the first systematic ethnobotanical documentation of medicinal plants used for dysmenorrhea management in Dekina Local Government Area, Kogi State, Nigeria Keywords: dysmenorrhea, phytochemical profiling, antioxidant activity, ethnobotany, bioactive compounds, medicinal plants
subject: Research Articles
  topic: section
creator: Hassan Abdulrahman Ocholi
creator: Acheneje Deborah Ojochide
creator: Momoh Theophilus Boniface
creator: David Zakari
rights: Copyright (c) 2026 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0
date: 2026-04-02
publication date: 2026-04-02
starting page: 54
ending page: 64
doi: 10.31989/afbc.v3i4.1923

Phytochemical profiling and bioactivity assessment of Salsola vermiculata, a halophyte from Southern Tunisia
type: item
description: Background: Halophytes, salt-tolerant plants adapted to saline environments, represent a promising resource for sustainable feed strategies by combining agricultural resilience with their nutritional profile and bioactive content. Objectives: The aim of this study is to assess phytochemical composition and to evaluate the antioxidant and antibacterial properties of Salsola vermiculata L. (S. vermiculata), an endemic halophyte species collected from southern Tunisia. Methods: Decocted and ethanolic extracts were investigated. The total phenolic content (TPC), total flavonoid content (TFC), and total tannin content (TTC) were determined by Folin-Ciocalteau reagent, aluminum chloride, and appropriate tannin reagent methods, respectively. The antioxidant activity was evaluated by using DPPH and ABTS assays. The MIC (Minimum Inhibitory Concentration) and MBC (Minimum Bactericidal Concentration) of the potent extract were determined using eight selected food spoilage and pathogenic bacteria: 5 Gram-positive bacteria (Staphylococcus aureus, Listeria monocytogenes, Enterococcus faecalis, Micrococcus luteus, and Bacillus cereus) and 3 Gram-negative bacteria (Salmonella enterica, Escherichia coli, and Pseudomonas aeruginosa). Results: S. vermiculata is characterized by intermediate moisture content (~48%), high carbohydrate (~33%), protein (~11%), and ash (8%) concentrations, and a low fat content (< 2%). The total phenol content of decocted and ethanolic extracts was about 1.3±0.3 and 3±0.2 g GAE/100g dry extract, respectively. Total tannin content was higher in the ethanolic extract compared to the decocted extract, following a similar trend to total phenolics and flavonoids. The extracts exhibited DPPH radical scavenging activity of 0.5 and 3.7 g TE/100 g of dried decocted and ethanolic extracts, respectively, and ABTS radical scavenging activity of 0.3 and 1.8 g TE/100g of dried decocted and ethanolic extracts, respectively. The ethanolic extract exhibited low to moderate…
subject: Research Articles
  topic: section
creator: Souaieb Chrigui
creator: Amal Dbeibia
creator: Sihem Mbarek
creator: Rafika Benchaouacha Chekir
creator: Maha Benlarbi
creator: Nourhene Boudhrioua
rights: Copyright (c) 2026 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0
date: 2026-02-14
publication date: 2026-02-14
starting page: 10
ending page: 23
doi: 10.31989/afbc.v3i2.1895

Aduwa (Balanites aegyptiaca Del.) hydrolysates as a novel sourceof in vitro and in vivo ACE-inhibitory peptides
type: item
description: Background: Nut protein is gaining recognition worldwide due to its encryptable amino acid sequences. This study investigates the inhibitory potential of Aduwa hydrolysates from Aduwa protein concentrate, produced by selected proteases or hypertensive-modulated activities with the aim of enriching the database of bioactive peptides that could serve as a potential ingredient in lowering hypertension. Objective: This study reports on the in vitro and in vivo ACE-inhibitory activity of Aduwa (Balanites aeqyptiaca del) protein hydrolysates to evaluate their potency as anti-hypertensive agents. Methods: Aduwa protein concentrate (APC) sample was digested with pancreatin-pepsin (PP) combined protease, Alcalase (Alca), and Flavourzyme (Flav) hydrolytic enzymes. Samples were subjected to hypertension-lowering ability in spontaneous hypertensive rats (SHRs). Results: The Alcalase hydrolysate had better angiotensin-converting enzyme in vitro and in vivo lowering activity than APC and Flav samples. The angiotensin converting enzyme in vitro and in vivo lowering activity at 200mg/kg and 500mg/kg revealed enhanced hypertension, lowering potentials by PP and Flavourzyme; SBP (maximum~ -9, ~ -7) mmHg, dystonic blood pressure; DBP (maximum~ -6.96, -4.3) mmHg and mean arterial blood pressure MAP (maximum ~ -9, ~ -6) mmHg, respectively in SHRs. This study provides the first report of the in vitro and in vivo antihypertensive potential of PP and Flav hydrolysates. These results suggest that Aduwa hydrolysates are effective functional ingredients or raw materials for the production of ACE inhibitors and antihypertensive agents. Practical Implication: Functional foods derived from nut proteins such as soybean and moringa oleifera can be successfully incorporated into various food matrices, including beverages, baked goods, dairy products, and dietary supplements, without a significant effect on palatability or nutritional quality. Plant peptides are adaptable to diverse climatic conditi…
subject: Research Articles
  topic: section
creator: Ogori Friday
creator: Abraham Girgih
creator: Mike Eke Ojotu
creator: Vala Jackson
creator: Joseph Oneh Abu
rights: Copyright (c) 2026 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0
date: 2026-03-13
publication date: 2026-03-13
starting page: 24
ending page: 38
doi: 10.31989/afbc.v3i3.1880

Food structure in relation to nutrients for human health
type: item
description: Food structure provides a functional framework for cellular organelles derived from plant or animal sources and plays a major role in the bioavailability, bioaccessibility, bioefficacy, and bioequivalence of functional nutrients and phytochemicals, which significantly influence health and disease outcomes. Functional foods and biopharmaceuticals are increasingly recognized for their therapeutic potential in preventing and managing chronic diseases such as diabetes, cancer, and hypertension. Understanding and applying knowledge of food structure in relation to nutrient behavior can help predict the functional bioavailability, bioaccessibility, bioefficacy, and bioequivalence of food components, as well as the effects of food processing and packaging technology. Moreover, this understanding can support the development of novel foods and guide food biochemists and nutritionists in designing optimally structured ingredients designed to enhance mucosal nutrient absorption and improve overall nutrient utilization from the food matrix. Concepts on food microstructure in relation to food nutrients will assist experts in areas of food processing, storage technology, and the use and application of food ingredients from the farm to the kitchen, helping preserve food nutrients and functionalities. By understanding and manipulating food microstructure, it is possible to optimize nutrient protection, release, and functional delivery in both natural foods and engineered food matrices. Keywords: Bioavailability, Bioaccessibility, Efficacy, Bioequivalence, Food matrix, Nutrient delivery, Bioactive compounds
subject: Review Articles
  topic: section
creator: Ogori Friday
creator: Jackson V
creator: Alimi T
rights: Copyright (c) 2026 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0
date: 2026-01-24
publication date: 2026-01-24
starting page: 1
ending page: 9
doi: 10.31989/afbc.v3i1.1858

Development of a plant-based functional dietary supplement containing sprouted oats, barley, licorice root, and Jerusalem artichoke: Justification of raw materials and optimization of dosage
type: item
description: Background: The global rise in diabetes mellitus highlights the urgent need for functional dietary supplements with proven bioactivity. Jerusalem artichoke, germinated oats, germinated barley, and licorice root are natural sources of prebiotic fibers and bioactive compounds with synergistic metabolic benefits. Objective: This study aimed to develop a plant-based functional dietary supplement for individuals with impaired carbohydrate metabolism, optimize its composition, and evaluate its technological, sensory, and functional properties. Methods: Four formulations with varying proportions of Jerusalem artichoke, germinated oats, germinated barley, and licorice root were prepared. Water-holding capacity (WHC), bulk density, and flowability were determined according to adapted national standards. Inulin content was estimated using a validated calculation model based on published compositional data for each ingredient, followed by Pearson’s correlation and one-way ANOVA to determine optimal composition. All measurements were performed in triplicate, and results were expressed as mean ± standard deviation (SD). Results: The formulation containing 60% Jerusalem artichoke, 12.5% germinated oats, 12.5% germinated barley, and 15% licorice root demonstrated balanced inulin content (10.88%), optimal WHC (0.701 g/g), good flowability (34°), and favorable sensory properties. Pearson’s correlation showed the strongest positive association between Jerusalem artichoke content and inulin level (r = 0.670), while ANOVA revealed no significant differences in inulin content between 50–70 g Jerusalem artichoke (p = 0.61). Conclusion: The optimized formulation is technologically feasible for encapsulation and offers functional benefits for individuals with diabetes. This study introduces a novel synergistic blend of germinated cereals and medicinal plant material, emphasizing reproducibility through transparent methodology and statistical validation. Keywords: functional dietary supplem…
subject: Research Articles
  topic: section
creator: Gulzhan Zhumaliyeva
creator: Urishbay Chomanov
creator: Ogazova Aidana
creator: Shoman Assiya
creator: Baizakova Ainel
creator: Asan Arailym
creator: Akzholtaeva Shynar
rights: Copyright (c) 2025 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0
date: 2025-12-02
publication date: 2025-12-02
starting page: 236
ending page: 245
doi: 10.31989/afbc.v2i12.1852

The effects and practical applications of polyphenols on the human gut microbiome
type: item
description: Abstract: Polyphenols, dietary compounds, play a key role in the human gut microbiome. These bioactive compounds are commonly found in fruits, vegetables, coffee, wine, and chocolate, all of which promote gut health. These compounds demonstrate potent antioxidant and anti-inflammatory effects by interacting with the gut microbiome and modulating microbial composition. Foods rich in polyphenols are often colorful, with the highest levels within the skins of produce. Because they reduce oxidative stress, regulate cellular signaling, and protect mitochondria, they have been associated with the prevention of neurodegenerative diseases and cardiovascular disorders. This is due to their ability to cross the blood-brain barrier and improve overall metabolic functioning within the human body. However, their bioavailability is often low due to limited absorption, prompting further research that has led to the discovery of alternative delivery methods. Recent studies have shown that greater habitual polyphenol intake may support a balanced gut microbiome by inhibiting pro-inflammatory bacteria. Diets rich in fresh and minimally processed foods provide greater polyphenol intake than ultra-processed food diets, which are associated with lower overall intake. These findings highlight the therapeutic potential of polyphenols, which may improve overall human health by altering the gut microbiome. Novelty: This comprehensive review uniquely synthesizes current understanding of dietary polyphenols' multifaceted roles, emphasizing their critical interaction with the human gut microbiome and their ability to cross the blood-brain barrier for systemic health benefits. Specifically, this review moves beyond general associations to detail the mechanistic role of the flavonoid subclass. We emphasize the precise pathway: 1) flavonoid intake, 2) its specific modulation of gut microbial communities, and 3) the resulting downstream health consequences. It particularly highlights emerging alte…
subject: Review Articles
  topic: section
creator: Danik Martirosyan
creator: Sydney Whited
creator: Adway Kulkarni
rights: Copyright (c) 2025 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0
date: 2025-11-29
publication date: 2025-11-29
doi: 10.31989/afbc.v2i11.1839

Assessment of microbial quality and functional properties of traditional fermented foods: implications for agricultural education and community health in Kogi State, Nigeria
type: item
description: Background: Traditional fermented foods play crucial roles in nutrition security and cultural preservation in sub-Saharan Africa, yet their microbial quality and functional properties remain inadequately characterized. This study investigated the microbial diversity, safety parameters, and bioactive compounds of indigenous fermented foods from Kogi State, Nigeria, while evaluating their integration potential into agricultural education curricula. Methods: A cross-sectional study was conducted across five local government areas in Kogi State from January to December 2024. Traditional fermented foods (n=150 samples) including "ogi," "kunun-zaki," "locust bean cake," "palm wine," and "fermented yam flour" were collected using systematic sampling. Microbial enumeration, identification (16S rRNA sequencing), antimicrobial susceptibility testing, and bioactive compound analysis were performed using standard methods. Agricultural educators (n=200) were surveyed regarding curriculum integration. Results: Total viable counts ranged from 6.2±0.4 to 8.9±0.6 log CFU/mL across food types. Lactobacillus plantarum (32.4%), Saccharomyces cerevisiae (24.8%), and Bacillus subtilis (18.7%) were predominant beneficial microorganisms. Pathogenic bacteria were detected in 12.7% of samples, with Salmonella spp. (4.0%) and Staphylococcus aureus (8.7%) most prevalent. Total phenolic content ranged from 12.4±2.1 to 45.7±5.2 mg GAE/100g, with significant antioxidant activity (IC₅₀: 18.3–67.8 μg/mL). Strong positive correlation existed between phenolic content and antioxidant activity (r=0.78, p<0.001). Agricultural educators demonstrated high interest (87.5%) in incorporating fermented food science into curricula. Conclusion: Traditional fermented foods from Kogi State demonstrate significant potential as functional foods with beneficial microbial profiles and substantial bioactive compounds. However, safety concerns necessitate improved production practices. Integration into agricultural edu…
subject: Research Articles
  topic: section
creator: ZAKARI Adeiza
creator: Adebimpe Adefila
creator: AUDU Amoka
creator: Aliyu Anoze
rights: Copyright (c) 2025 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0
date: 2025-10-24
publication date: 2025-10-24
starting page: 211
ending page: 220
doi: 10.31989/afbc.v2i10.1801

Berberine in metabolic and neurodegenerative disease: Functional food potential and therapeutic implications
type: item
description: Background: Alzheimer’s disease (AD) and metabolic issues such as type 2 diabetes mellitus (T2DM) represent growing public health burdens, with current treatments often providing only symptomatic relief or carrying significant side effects. Berberine, a plant-derived isoquinoline alkaloid, has been investigated for its dual roles in metabolic regulation and neuroprotection. Its antioxidant, anti-inflammatory, and metabolic effects suggest promise in addressing both disease classes simultaneously. Objective: This review synthesizes the evidence for berberine in both AD and T2DM therapy, evaluates its drug performance using 15 key parameters, and examines its practical advantages and limitations. The aim is to assess its therapeutic potential through the Functional Food Center’s 17-parameter framework. Methods: A literature review was conducted using PubMed, Scopus, and FFHDJ.com databases using combinations of keywords: “berberine,” “Alzheimer’s,” “dementia,” “type 2 diabetes mellitus,” “dyslipidemia,” “metabolic disease,” and “clinical trials.” Priority was given to recent (2000–2025) systematic reviews, meta-analyses, and randomized controlled trials. Results: Preclinical studies consistently demonstrate that berberine improves cognitive function, reduces amyloid-beta and tau pathology, and attenuates oxidative stress and neuroinflammation. Clinical trials in type 2 diabetes patients report significant improvements in glycemic control, HbA1c levels, and lipid profiles. Despite its low oral bioavailability, advances in delivery formulations show promise for enhancing clinical translation. Conclusion: Berberine demonstrates broad potential as a functional food with applications in both metabolic and neurodegenerative care. Its dual effects suggest it may bridge preventive and therapeutic domains, although robust clinical trials, particularly in dementia, remain lacking. Future research should address bioavailability challenges and evaluate berberine in larger, divers…
subject: Review Articles
  topic: section
creator: Caden Jiang
creator: Danik Martirosyan
rights: Copyright (c) 2025 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0
date: 2025-09-26
publication date: 2025-09-26
starting page: 200
ending page: 210
doi: 10.31989/afbc.v2i9.1755

Characterization of lactic acid bacteria from fermented cereal-based foods in Anyigba, Nigeria, for potential probiotic and bio-preservation applications
type: item
description: Background: Traditional fermented cereal-based foods are dietary staples in Nigeria, as they provide essential nutrients and contribute to food security. These fermentations are primarily driven by Lactic Acid Bacteria (LAB), which are known for their health-promoting and bio-preservative properties. Despite their widespread consumption, a systematic phenotypic characterization of LAB from indigenous foods in specific regions is often overlooked. Objective: This study was based in Anyigba, Kogi State, Nigeria. It aimed to isolate, phenotypically characterize, and screen LAB strains from locally fermented cereal-based foods for their potential probiotic attributes and antimicrobial defenses against common foodborne pathogens. This study resorted to molecular methods to exploit microbial diversity for applied microbiological solutions. Methods: A total of 15 samples of fermented cereal-based foods (ogi and kunu) were collected from local markets and households in Anyigba, Kogi State, Nigeria. LAB were isolated on de Man Rogosa Sharpe (MRS) agar. Presumptive LAB isolates were identified based on Gram staining, catalase negativity, and CO2 production from glucose. Selected isolates were further characterized for acid tolerance (pH 2.0 or 3.0 for 3 hours), bile salt tolerance (0.3% oxgall for 3 hours), auto-aggregation, co-aggregation with selected pathogens (Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923, Salmonella Typhimurium ATCC 14028), and antimicrobial activity against these pathogens using the agar well diffusion method. Hemolytic activity was also assessed on blood agar. Results: Out of 98 distinct LAB isolates obtained, 78.6% demonstrated high survival rates (> 50%) after 3 hours at pH 3.0, and 65.3% survived 3 hours in 0.3% oxgall. Among 20 selected promising isolates, strong auto-aggregation (> 40%) was observed in 35.0% (7/20) of strains. Co-aggregation with E. coli, S. aureus, and S. Typhimurium ranged from 18-55% among these selected strains…
subject: Research Articles
  topic: section
creator: David Zakari
creator: Audu Amoka
creator: Egbeja Idris
creator: Aliyu Anoze
creator: Adefila Moyosore
creator: Momoh Boniface
creator: Ali Bashir
creator: Shuiab Danjuma
creator: Aliyu Omuya
rights: Copyright (c) 2025 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0
date: 2025-08-02
publication date: 2025-08-02
starting page: 171
ending page: 182
doi: 10.31989/afbc.v2i8.1723

Antioxidant and hepatoprotective activities of methanol extract of Moringa oleifera leaves in carbon tetrachloride-induced hepatotoxicity in rats: Implications for functional food development
type: item
description: Background: The global rise in liver diseases associated with environmental toxins and lifestyle factors has intensified interest in functional foods with hepatoprotective properties. Moringa oleifera, a multipurpose, edible plant with established nutritional value, represents a promising candidate as a functional food due to its bioactive compound profile and traditional medicinal applications. Objective: This investigation evaluated the antioxidant and hepatoprotective properties of methanol extract from Moringa oleifera leaves (MOEXT) against carbon tetrachloride (CCl₄)-induced liver damage in experimental rats, with a specific focus on its potential as a functional food ingredient for liver health. Methods: We assessed MOEXT's antioxidant capacity through DPPH scavenging, ABTS neutralization, and ferric reduction assays. Safety evaluation followed OECD protocol 423. Hepatoprotective evaluation utilized the CCl₄ liver damage model in Wistar rats, with assessment of liver biomarkers, oxidative stress indicators, and tissue morphology. Functional food applications were evaluated based on bioactive compound stability and efficacy. Results: MOEXT exhibited concentration-dependent antioxidant properties with IC₅₀ values of 28.4 ± 2.1 μg/mL (DPPH) and 31.7 ± 1.8 μg/mL (ABTS). Safety studies indicated LD₅₀ exceeding 5000 mg/kg, supporting its food safety profile. MOEXT significantly (p < 0.001) prevented CCl₄-induced increases in liver enzymes (AST, ALT, ALP) and bilirubin concentrations. The extract enhanced antioxidant enzyme function (SOD, CAT, GPx) and decreased lipid peroxidation markers. Microscopic examination confirmed protective effects on liver structure, demonstrating the potential for incorporating M. oleifera into functional food products. Conclusion: MOEXT demonstrates significant antioxidant and hepatoprotective activities, supporting its development as a functional food ingredient for liver health maintenance. These findings provide scientific validation…
subject: Research Articles
  topic: section
creator: Zakari David
creator: Ali Bashir
creator: Audu Amoka
creator: Egbeja Idris
creator: Aliyu Anoze
creator: Adefila Moyosore
creator: Momoh Boniface
creator: Mohammed Abdulsamad
creator: Shuiab Yusuf Danjuma
creator: Aliyu Omuya
rights: Copyright (c) 2025 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0
date: 2025-07-25
publication date: 2025-07-25
starting page: 157
ending page: 170
doi: 10.31989/afbc.v2i7.1722

Food bioactive compounds and the management of arthritis and its symptoms
type: item
description: Abstract: Bioactive compounds in food offer many health benefits, particularly to individuals with chronic inflammatory diseases. Among these compounds, terpenoids – commonly found in mushrooms – play a vital role in disease symptoms. Since mushrooms are commonly recognized for their terpenoid content, these compounds are known to influence cytokine production. Although these compounds are widely recognized for their therapeutic effects, studies often utilize rodent models rather than humans. In addition to mushrooms, other natural compounds in rosehip and honey offer similar anti-inflammatory properties. These data suggest that dietary patterns may affect disease outcome through the regulation of inflammatory messaging systems throughout the body. Further investigations are needed to understand how plant compounds in functional foods affect the human body. However, the safety of such compounds must also be evaluated since previous studies have shown gastrointestinal symptoms, altered mental status, seizures, and induced coma to occur when consumed at toxic doses. These items have not been established as functional foods due to inadequate research but may be recognized as such if they are able to follow a previously established certification pathway. Novelty: This research presents a comprehensive review of diverse food-derived bioactive compounds—focusing on terpenoids from mushrooms, bioactives from rosehip, and polyphenolic compounds in honey—and their role in managing arthritis and its symptoms. The study emphasizes not only their individual capacity to modulate cytokine production and attenuate systemic inflammation but also explores their synergistic and integrative potential when used in combination. By acting on key inflammatory pathways, such as cytokine signaling and oxidative stress modulation, these compounds may offer complementary therapeutic benefits. While much of the current evidence relies on preclinical and animal studies, emerging data suggest pr…
subject: Review Articles
  topic: section
creator: Sydney Whited
creator: Haruka Whitcroft
creator: Danik Martirosyan
rights: Copyright (c) 2025 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0
date: 2025-08-26
publication date: 2025-08-26
starting page: 183
ending page: 199
doi: 10.31989/afbc.v2i8.1681

Comparing the efficacy of food and pharmaceutical bioactivecompounds in the management of Alzheimer’s disease
type: item
description: Alzheimer's disease (AD) is a progressive neurodegenerative condition and a growing global health burden, especially among aging populations. Despite ongoing therapeutic advancements, current pharmaceutical treatments remain limited in their ability to prevent, halt, or reverse disease progression. Bioactive compounds, derived from both food and pharmaceutical sources, are emerging as promising agents for AD intervention due to their diverse biological activities and mechanisms of action. This review critically synthesizes current evidence on the therapeutic potential of bioactive compounds for AD, focusing on comparing pharmaceutical agents and food-derived compounds. Pharmaceutical bioactives often provide targeted symptom relief but are associated with limited disease-modifying effects and potential adverse reactions. Conversely, food-derived bioactive compounds demonstrate growing promise in promoting long-term neuroprotection and prevention, supported by favorable safety profiles and multi-targeted actions. By directly contrasting these two categories, this review highlights the unique therapeutic potential of dietary bioactives and underscores the need for a paradigm shift in Alzheimer’s research, from symptom management to long-term prevention strategies. This comparative analysis emphasizes the importance of shifting research priorities from short-term symptom management to long-term prevention strategies. It advocates for a more integrative approach that includes dietary bioactives as part of comprehensive AD care. Novelty: This review uniquely highlights a critical comparative analysis between food and pharmaceutical bioactive compounds in AD therapy. It advocates for a strategic re-evaluation of research priorities from solely symptom alleviation to long-term disease prevention, thereby illuminating the undervalued role of dietary bioactives. Keywords: Alzheimer’s disease, bioactive compounds, food-derived bioactives, pharmaceutical interventions, neuropr…
subject: Review Articles
  topic: section
creator: Jacqueline McCarthy
creator: Mkrtich Avagyan
creator: Danik Martirosyan
rights: Copyright (c) 2025 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0
date: 2025-07-18
publication date: 2025-07-18
starting page: 141
ending page: 156
doi: 10.31989/afbc.v2i7.1678

Zinc in the management of Major Depressive Disorder: Evidence for supplementation and dietary strategies
type: item
description: Major depressive disorder (MDD) is a mental health disorder that affects almost 1 in 10 Americans. Characterized by lower moods, this disorder can impede a patient’s ability to complete everyday tasks like working, sleeping, and more. Antidepressants, the current standard treatment for depression, increase the levels of neurotransmitters like serotonin, dopamine, and norepinephrine in a patient's system. However, there are several known issues surrounding the effectiveness of antidepressants, prompting researchers to explore alternative supplementation through minerals. One such mineral, zinc, has been associated with improving depression symptoms in patients. Many studies have shown a correlation between depression symptoms in patients and low levels of zinc. Recently, more research focusing on the supplementation of zinc with antidepressants for depression patient has been conducted, where it has shown an increased efficacy in lowering depression symptoms. This review establishes zinc as a potential therapeutic supplement for patients with major depressive disorder. Novelty: This review examines the potential for zinc as a supplement for patients with depression, an area that has received limited attention in the scientific field. By reviewing the fallbacks of antidepressants, the potential for agricultural changes to decrease zinc deficiency, and the effect of excessive zinc on human health, this review extensively addresses all aspects of zinc deficiency and its connection to depression. Keywords: major depressive disorder (MDD), zinc, depression, NMDA, serotonin, supplementation, antioxidant, zinc deficiency, trace minerals
subject: Review Articles
  topic: section
creator: Jaashvi Chandagari
creator: Gagik Santrosyan
creator: Jacqueline McCarthy
creator: Danik Martirosyan
rights: Copyright (c) 2025 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0
date: 2025-06-02
publication date: 2025-06-02
starting page: 121
ending page: 140
doi: 10.31989/afbc.v2i6.1660

Enhancing Cognitive Health with Psychobiotics
type: item
description: The intricate connection between the gut microbiota and brain function, known as the gut-brain axis, has opened novel avenues for addressing cognitive health challenges. Psychobiotics, defined as probiotics or prebiotics that confer mental health benefits, are gaining considerable attention for their potential therapeutic roles. This review comprehensively explores the emerging landscape of psychobiotics found in fermented foods, focusing specifically on their mechanisms of action via bioactive compounds and their utility in managing cognitive disease-related symptoms and preventing neurodegenerative conditions. We synthesize current research on how specific psychobiotic strains and the bioactive molecules they produce or modulate (e.g., short-chain fatty acids, neurotransmitters, amino acids, polyphenols) interact with the gut-brain axis to influence neuroinflammation, oxidative stress, and neural plasticity, thereby impacting cognitive function. The review highlights evidence from in vitro, in vivo, and preliminary human studies that underscore the promise of fermented food-derived psychobiotics as a novel, diet-based strategy for supporting cognitive health and potentially mitigating the onset or progression of cognitive decline. While significant advancements have been made, further rigorous clinical trials are essential to elucidate optimal strains, dosages, and long-term efficacy, paving the way for developing targeted functional foods for cognitive support. Novelty of the Study: This review is among the first to comprehensively analyze the role of psychobiotics explicitly derived from fermented foods in supporting cognitive function through the gut-brain axis. It uniquely highlights how these food-based microorganisms influence neuroinflammation, oxidative stress, and neurotransmitter pathways via bioactive compounds. The work also introduces the emerging concept of functional fermented foods as viable dietary tools for early cognitive support and neurodegene…
subject: Review Articles
  topic: section
creator: Jacqueline McCarthy
creator: Danik Martirosyan
rights: Copyright (c) 2025 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0
date: 2025-05-30
publication date: 2025-05-30
starting page: 105
ending page: 120
doi: 10.31989/afbc.v2i5.1651

Effect of selected food additives on quality of meat and meat products, recent advances
type: item
description: Fresh meat is perishable and has a short shelf life due to spoilage by facultative anaerobes and psychotropic aerobes which produce a foul odor. Biogenic amines are formed during the storage of meat products such as sausage and ground beef by decarboxylation of amino acids and specific enzymes produced by microorganisms. This review paper presents an overview regarding the application of several functional food materials in meat and meat products to improve their quality as well as health benefits. A comprehensive literature search was performed for studies published prior to July 2024, utilizing multiple databases and employing topic keywords in the search strategy. The use of synthetic preservatives in meat and meat products could cause adverse effects on human health. There is a pressing need to use natural preservatives for this reason. The benefits of these functional materials mostly relate to reducing lipid oxidation, microbial growth, cholesterol levels and preventing the risk of several chronic diseases such as heart disease and cancer. The benefits of selected functional food additives utilized to improve meat quality have been summarized. The functional food materials include, but are not limited to, green tea leaf extracts, grape extracts, grape seed extracts, oregano and oregano essential oil, cinnamon, rosemary, rosemary extract, and cinnamon essential oil, flaxseed, thyme, milk proteins, dietary fibers and surimi. The added substance(s) could have a variety of benefits on meat products' quality, such as reducing lipid oxidation, spoilage, and pathogenic microorganism growth, therefore extending the meat's shelf life. Furthermore, health benefits such as lowering the risk of cardiovascular disease, obesity, and colon cancer may be dramatically diminished. Novelty: This review summarizes recent advances in the application of natural functional food additives, including plant extracts, essential oils, and proteins, to enhance meat and meat product qualit…
subject: Review Articles
  topic: section
creator: Mohamed Elgadir
creator: Abdalbasit Mariod
rights: Copyright (c) 2025 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0
date: 2025-04-14
publication date: 2025-04-14
starting page: 76
ending page: 85
doi: 10.31989/afbc.v2i4.1615

Pharmacological applications of fish components and products in oxidative stress-induced diseases
type: item
description: As populations expand day by day, global food requisition is also growing. Challenges to fulfill the demand for food will rise by the year 2050. Food acquired from land biomass has become expensive and challenging due to overpopulation, posing life-threatening situations to various animals and organisms due to the overuse of harmful chemical fertilizers and pesticides. Thus, food from marine ecosystems addresses a significant resource for food security. The objectives of the designed manuscript are to present updated and advanced research on functional food and nutraceuticals containing bioactive compounds obtained from fish and their pharmacological aspects. Fish exhibit various valuable bioactive compounds like essential omega-3 fatty acids, vitamins, minerals, and proteins, which offer numerous health benefits and are associated with mitigating various chronic disorders. The findings of this review paper indicate that fish farming may be a good source for functional food and therapeutic compounds for managing chronic diseases. Fish farming using advanced techniques is significantly cost-effective and environmentally friendly, producing more functional food ingredients and therapeutic compounds. Keywords: Bioactive Compounds, Nutraceutical, Functional food, Cancer, Chronic diseases
subject: Review Articles
  topic: section
creator: Pankaj Singh
creator: Jahnvi Kasaudhan
creator: Manikant Tripathi
creator: Manish Gupta
creator: Sukanta Mondal
rights: Copyright (c) 2025 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0
date: 2025-04-14
publication date: 2025-04-14
starting page: 62
ending page: 75
doi: 10.31989/afbc.v2i4.1597

Investigating the effect of seaweed bioactive compounds on gut microbiota composition and dysbiosis: a systematic review
type: item
description: The gut microbiota is a complex ecosystem that maintains a symbiotic relationship with the host metabolism, immune development, and intestinal balance. Diet and environmental factors influence the gut microbiota composition, as a disruption in microbiota due to a range of possible diseases may result in dysbiosis. Bioactive compounds, including polysaccharides, polyphenols, and fucoidan, affect gut microbial composition and help balance microflora. Seaweed varieties contain diverse bioactive components with antioxidant, anti-inflammatory, immunomodulatory, and anticancer properties, which makes them valuable for human health. Despite their benefits, their impact on the gut microbiome remains unclear. This research systematically reviewed literature from Google Scholar and Web of Science (2014-2024) to assess seaweed’s bioactive compounds' effect on the gut microbiome. This research yielded seven relevant studies. The studies investigated the effect of fucoidan on Helicobacter pylori eradication, gut microbiota, and macrophages. Okinawa mozuku (Cladosiphon okamuranus) was used to evaluate bowel movements, the effect of seaweed polysaccharide on fecal weight and microbial imbalance, and the stability of seaweed phlorotannin in the GIT. The data indicate that seaweed components may increase beneficial bacteria such as Faecalibacterium prausnitzii to promote microbial diversity, while reducing pathogenic taxa. Fucoidan was beneficial in mitigating the adverse effects of antibiotic-induced dysbiosis during Helicobacter pylori eradication therapy, while Okinawa mozuku improved bowel movement and stool consistency. Fucus vesiculosus phlorotannin has also been linked to antioxidant activity. These findings highlight that bioactive seaweed components are potential therapeutic agents for enhancing and sustaining beneficial bacteria in the microbiome. This research supports the application of seaweed compounds in dietary and clinical interventions for gut health. Keywords: Sea…
subject: Review Articles
  topic: section
creator: Miriam Hagan
creator: Thomas Fungwe
rights: Copyright (c) 2025 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0
date: 2025-04-25
publication date: 2025-04-25
starting page: 86
ending page: 104
doi: 10.31989/afbc.v2i4.1596

Phenolic compounds and their potential in cancer management
type: item
description: Flavonoids are a diverse group of polyphenolic compounds produced by plants, playing multiple roles in plant defense and human health. In plants, flavonoids mitigate oxidative stress caused by reactive oxygen species (ROS), enhance resilience to abiotic stresses (e.g., drought, salinity, UV), and defend against biotic stresses (e.g., antimicrobial signaling). Food bioactive compounds (FBCs) are found in small doses of flavonoids. FBCs are used to formally identify functional foods and promote health in the human body, as high intake has been shown to decrease the risk of cancer, metabolic syndrome, type II diabetes and other cardiovascular diseases. Phenolic compounds, characterized by one or more hydroxyl groups attached to an aromatic ring, are significant bioactive compounds due to their antioxidant, anti-inflammatory, and neuroprotective properties, making them essential in health-related applications and disease prevention. Flavonoid phytochemicals such as quercetin, myricetin, and kaempferol exhibit significant therapeutic potential in human health. These phytochemicals have shown the ability to regulate glucose metabolism and immune responses, reduce cancer risk, and manage cancer symptoms. In this review, we will review studies showing the flavonoids’ ability to: Induce cancer cell apoptosis Reduce cell proliferation Inhibit cell viability Biomarkers such as cell proliferation and angiogenesis will be used to track the flavonoids’ cancer-preventative metrics for patients in remission. This review's novelty is its comprehensive evaluation of flavonoids in plant stress resilience and cancer treatment. It identifies key bioactive compounds, biomarkers, and mechanisms of action while applying the 17-step framework to propose future studies for advancing functional food products. Keywords: Flavonoids, oxidative stress, anti-cancer, apoptosis, breast cancer, colon cancer, biotic stress, abiotic stress, foods, health benefits
subject: Review Articles
  topic: section
creator: Danik Martirosyan
creator: Ananni Hayes
creator: Nicholas Shen
rights: Copyright (c) 2025 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0
date: 2025-03-15
publication date: 2025-03-15
starting page: 47
ending page: 61
doi: 10.31989/afbc.v2i3.1570

An overview of the extraction methods of anthocyanins from local African roselle and their use as potential functional foods and food additives colorants
type: item
description: This review describes the summary of studies related to anthocyanins extracted from a Senegalese Hibiscus sabdariffa plant. In sub-Saharan Africa, dried H. sabdariffa is often used to prepare a beverage juice that provides diverse health benefits. Many studies have already shown its advantages as a prebiotic compound that could be added or mixed with other food ingredients. It is sold worldwide in the form of either freeze-dried and spray-dried powder or raw-dried roselle leaf. Anthocyanins of H. sabdariffa are placed in the internal part of the roselle calyx and, therefore, need efficient extraction tools based on temperature, pressure, and flow rate to recover the highest possible concentration. Scientific paper searches were conducted using a combination of the following keywords: “roselle”, “Hibiscus sabdariffa”, “anthocyanins”, “extraction methods”, “food additives”, and “stabilization”, by order of preference in Web of Science, Scopus, Scimago, PubMed, Science direct, Functional Food Science Publisher (https://www.ffhdj.com), research4life, Google Scholar and Google. Inclusion criteria were generally studies written either in English or French. In this regard, we develop here an overview of studies related to the extraction methods and chemical characterization of anthocyanins to optimize their concentration and stabilization from the roselle. Their potential use as functional foods and food additive colorants will be discussed. Particular attention will be given to their possible role as functional foods in human gut microbiota as highlighted by recent studies for other anthocyanins extracted from cranberries, for instance. Anthocyanins contained in roselle calyx can be better used as both bioactive compounds and functional foods that are healthy ingredients. However, further research is needed to better optimize their extraction and provide scientific and clinical evidence of their role in human gut microbiota. Novelty: This review summarizes the current mos…
subject: Review Articles
  topic: section
creator: Bassirou Ndoye
creator: Bédié Mbow
creator: Papa Guedel Faye
creator: Cheikhou Kane
creator: Mady Cissé
creator: Nicolas Ayessou
rights: Copyright (c) 2025 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0
date: 2025-02-01
publication date: 2025-02-01
starting page: 15
ending page: 31
doi: 10.31989/afbc.v2i1.1545

Quality attributes and antioxidants of yogurt supplemented with lemon peel powder
type: item
description: Background: Yogurt is one of the most consumed fermented dairy product. Despite of its high nutritional value and specific sensory properties, it cannot be considered as a significant source of antioxidant or prebiotic. Lemon peel powder, a natural source of fibers and antioxidant, could be used for supplementation of fermented dairy products. Objective: The aim of this work is to investigate the effect of fortification of stirred yogurt with lemon peel powder (0-1%) on its main quality attributes: physico-chemical (acidity pH, viscosity, color), antioxidant, textural, and sensory properties. Methods: The lemon peels were oven-dried at 50°C for 24 h and were ground to a particle size of 0.70-0.99 mm. Phytochemical composition (Moisture, ashes, fat, protein, total sugar, fiber, mineral, total phenolic and flavonoid content) of lemon peel powder was determined. The lemon peels powder (0, 0.4, 0.6, 0.8, 1 g of 100 g of yogurt) was added. Color, textural properties, and sensory analysis of yogurt supplement or not with different ratios of lemon peel powder were determined. The antioxidants (total phenols and radical scavenging activity) of stirred yogurt and its stability during 21 days of cold storage were evaluated. Results: Supplementation of stirred yoghurt with 1% of lemon peel powder allows the improvement of its antioxidant and textural properties without any significant deterioration of its overall acceptability (p>0.05). The supplemented stirred yogurt samples presented higher titratable acidity and lower pH values during cold storage than those of unfortified yogurt. Total phenols contents and radical scavenging activities of fortified stirred yogurt increased with increasing lemon peel powder content (+32% for total phenols and +34% for radical scavenging activity for 1% fortified yogurt) and decreased with storage time (-31% for total phenols and -20% for radical scavenging activity for 1% fortified yogurt after 21 days of cold storage). Conclusion: Fortific…
subject: Research Articles
  topic: section
creator: Nesrine Ghanem
creator: Nouha Mhiri
creator: Wafa Mkadem
creator: Khaoula Belguith
creator: Nourhene Boudhrioua
rights: Copyright (c) 2025 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0
date: 2025-02-25
publication date: 2025-02-25
starting page: 32
ending page: 46
doi: 10.31989/afbc.v2i2.1537

Aduwa (Balanites eaqpytiaca) FITR, amino acid profile andfunctional property of protein product by thermal pre-treatment
type: item
description: Background: The work revealed the structure and functional properties of Balanites aegyptiaca. The meal was processed into a defatted meal and protein concentrate. The FTIR results indicate the presence of amino acid functional, bioactive, and carbonyl moieties, including CH, NC, CN, CO, CH₂, COC, and NH groups, with varying bands. Objectives: Recent research efforts have focused on exploiting this underutilized Aduwa seed to make plant proteins that could compete against animal proteins. Methods: Several methods were used to investigate Aduwa (Balanites eaqpytiaca) FITR, amino acid profile, and functional property of protein product by thermal pre-treatment. A detailed description of the methods used will be provided in the Methods and Materials section. Results: Aduwa protein meal’s (APM) amino acid profile shows a higher percent essential amino acid (48%), while protein concentrate (APC) had a greater concentration of hydrophobic amino acids (41%), aromatic amino acids (10.34%), sulfur-containing amino acids (3.15%), and positively charged amino acids (17.0%), these amino acid groups are good antioxidants that could prevent generation of reactive oxygen species. Aduwa solubility (PS) indicated that 61% of (APM) was soluble at pH 3. However, (DAM) and (APC) samples exhibited increased solubility at alkaline conditions starting from pH 7. The foaming properties demonstrated the foam capacity of APC was high (20 mg/mL) but decreased at pH 5, particularly for the APC sample. This suggests that sample concentration improved foam of formations in APC, except pH 5, where it was close to its isoelectric point solubility, which might have resulted in high protein-protein interactions. Emulsification properties indicated that sample concentrations of 10 mg/mL to 15 mg/mL were enough for Balanites aegyptiaca (APM) and (APC) samples to create sufficient interfacial tension to migrate to the surface, while concentrations of 10 mg/mL and 20 mg/mL stabilized the emulsions forme…
subject: Research Articles
  topic: section
creator: Friday Ogori
creator: Ojotu Eke
creator: Abraham Girgih
creator: Oneh Abu
rights: Copyright (c) 2025 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0
date: 2025-01-31
publication date: 2025-01-31
starting page: 1
ending page: 14
doi: 10.31989/afbc.v2i1.1532

Bioactive compounds in peanuts (Arachis hypogaea L.): A review of their anti-inflammatory and antioxidant effects
type: item
description: Peanuts (Arachis hypogaea L.) are a widely consumed legume globally, particularly in traditional cuisine. Research highlights peanuts’ antioxidants and anti-inflammatory properties, contributing to growing interest in the Mediterranean diet. This eating pattern emphasizes whole, minimally processed foods like fruits, vegetables, whole grains, legumes, and healthy fats. Recent research associates the Mediterranean diet with improved management of coronary heart disease, hypercholesterolemia, type 2 diabetes, and other illnesses. This review aims to overview the efficacy of peanuts’ phytochemical profile, including resveratrol, flavonoids, phytosterols, essential amino acids and vital micronutrients like folate, niacin, vitamin E, manganese and phosphorus. Studies indicate peanuts’ phytochemical profile serves as a primary source of essential micronutrients due to its abundance of biologically active agents. The functional properties of proteins depend on factors such as amino acid composition, protein structure, temperature, and processing. Understanding these variables is crucial for utilizing peanut proteins effectively and maximizing their nutritional value. The incorporation of peanuts into a balanced diet may also support health weight management and improve overall nutritional status. The rich nutrient profile of peanuts makes them an excellent addition to meals and snacks, particularly for individuals with dietary restrictions or preferences. To fully harness the benefits of peanuts, further clinical research is necessary to explain their impact on human biology and determine recommended dietary allowances. Educational initiatives for better agricultural practices and storage are essential for safe peanut production, protecting public health, and supporting peanuts as a wholesome food source. Additional studies are required to confirm long-term benefits and explore potential synergies with other bioactive food sources. As research continues to uncover the bene…
subject: Review Articles
  topic: section
creator: Cynthia Ortiz
creator: Danik Martirosyan
rights: Copyright (c) 2024 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0
date: 2024-12-24
publication date: 2024-12-24
starting page: 1
ending page: 18
doi: 10.31989/afbc.v1i12.1525