Agriculture and Food Bioactive Compounds - Online ISSN: 3068-8051
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 Compounds Food Bioactive Compounds and Agricultural Engineering Research and Utilization of New Bioactive Molecules in Food Science and Technology, You can submit your manuscripts here or directly to the Editorial Office at editor@ffhdj.com as an email attachment. Please also submit a Cover Letter. You can find an AFBC Cover Letter here. Article Publication Costs - Waivers and Discounts Food Science Publisher offers article publication cost waivers to papers whose corresponding authors are based in countries classified as low-income economies.
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.
Phytochemical profiling and bioactivity assessment of Salsola vermiculata, a halophyte from Southern Tunisia
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, strain-dependent antibacterial activity but showed an interesting phytochemical profile, including β-sitosterol, protocatechuic acid, rosmarinic acid, quercetin, and alkaloids, supporting its potential relevance for nutritional and functional applications. Novelty: This work presents a comprehensive assessment of the nutritional value, phytochemical content, and biological activities of S. vermiculata. The results highlight this underexplored halophyte as a promising source of natural antioxidants and bioactive compounds. Conclusion: S. vermiculata is a nutritionally valuable halophytic species with notable antioxidant and antibacterial properties. This study suggests that the plant can serve as a potential source of natural antioxidants and nutrients, supporting its potential use in functional foods and nutraceutical applications while contributing to the sustainable valorization of saline environments. Keywords: phenolic compounds, Salsola vermiculata, decocted and ethanolic extract, phytochemical screening, antioxidant, antibacterial activity.
Copyright (c) 2026 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0
Food structure in relation to nutrients for human health
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
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
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 supplement, Jerusalem artichoke, germinated oats, germinated barley, licorice root, inulin, diabetes
Copyright (c) 2025 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0
The effects and practical applications of polyphenols on the human gut microbiome
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 alternative delivery methods to overcome inherent low bioavailability and contrasts polyphenol intake from fresh versus ultra-processed foods, providing a nuanced perspective on dietary patterns. Furthermore, it uniquely explores novel applications of polyphenols beyond direct health benefits, including their potential as natural preservatives in food and cosmetics, and as agents for developing hypoallergenic products. Keywords: Polyphenols, Human Gut Microbiome, bioactive compounds, Functional Foods
Assessment of microbial quality and functional properties of traditional fermented foods: implications for agricultural education and community health in Kogi State, Nigeria
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 education programs could enhance food security awareness and preserve indigenous knowledge while promoting scientific understanding of fermentation processes. Keywords: traditional fermented foods, microbial quality, functional foods, bioactive compounds, agricultural education, Nigeria, food safety
Berberine in metabolic and neurodegenerative disease: Functional food potential and therapeutic implications
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, diverse patient populations. Keywords: berberine, Alzheimer’s disease, type 2 diabetes mellitus, functional foods, nutraceuticals
Characterization of lactic acid bacteria from fermented cereal-based foods in Anyigba, Nigeria, for potential probiotic and bio-preservation applications
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. Furthermore, 70.0% (14/20) of the selected isolates showed significant antimicrobial activity against at least one of the tested pathogens, with inhibition zones ranging from 10 to 22 mm. None of the selected isolates exhibited β-hemolytic activity. Conclusion: The fermented cereal-based foods from Anyigba, Nigeria, are rich sources of diverse LAB strains possessing desirable probiotic characteristics, including robust acid and bile salt tolerance, significant aggregation abilities, and broad-spectrum antimicrobial activity against critical foodborne pathogens. These findings highlight the substantial potential of these indigenous LAB as promising candidates for the development of novel probiotic products in medical microbiology, as well as natural biopreservatives in the food industry and applied microbiology. These LAB strains have the potential to greatly contribute to enhanced food safety and human health, particularly within the Anyigba region of Nigeria. Keywords: Lactic Acid Bacteria, Fermented Cereals, Probiotics, Antibiotics, Bio-preservation, Anyigba, Nigeria
Antioxidant and hepatoprotective activities of methanol extract of Moringa oleifera leaves in carbon tetrachloride-induced hepatotoxicity in rats: Implications for functional food development
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 for incorporating M. oleifera into nutraceutical and functional food products targeting hepatic wellness. Keywords: Moringa oleifera, functional foods, nutraceuticals, liver protection, antioxidant activity, bioactive compounds, agricultural biotechnology
Food bioactive compounds and the management of arthritis and its symptoms
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 promising clinical relevance, warranting further investigation in human trials. This review highlights critical research gaps, including the need for mechanistic studies on bioactive combinations and large-scale clinical trials to evaluate safety, efficacy, and interaction with standard therapies. Ultimately, the findings advocate for the strategic incorporation of these natural compounds into arthritis management, positioning them as cost-effective dietary interventions with the potential to improve patient outcomes.” Keywords: Rheumatoid Arthritis, Osteoarthritis, Gouty Arthritis, Terpenoid, Cytokine, Mushroom, Rosehip, Honey.
Comparing the efficacy of food and pharmaceutical bioactivecompounds in the management of Alzheimer’s disease
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, neuroprotection, functional food, Pharmaceutical Bioactive Compounds
Zinc in the management of Major Depressive Disorder: Evidence for supplementation and dietary strategies
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
Enhancing Cognitive Health with Psychobiotics
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 neurodegenerative disease prevention. Keywords: Psychobiotics, Fermented Foods, Cognitive Health, Gut-Brain Axis, Bioactive Compounds, Neurodegeneration, Functional Food, Probiotics, Prebiotics
Effect of selected food additives on quality of meat and meat products, recent advances
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 quality. It uniquely focuses on their potential to replace synthetic preservatives, offering health benefits like reduced risks of cardiovascular diseases and cancer, while extending shelf life and controlling spoilage. Keywords: meat products, meat quality, food additives, natural antioxidants, essential oil
Pharmacological applications of fish components and products in oxidative stress-induced diseases
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
Investigating the effect of seaweed bioactive compounds on gut microbiota composition and dysbiosis: a systematic review
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: Seaweed; Bioactive compounds; Gut microbiota; Dysbiosis; Fucoidan.
Phenolic compounds and their potential in cancer management
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
An overview of the extraction methods of anthocyanins from local African roselle and their use as potential functional foods and food additives colorants
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 most used methods of extraction, concentration, purification and stabilization of anthocyanins from African roselle (Hibiscus sabdariffa). However, most of them are employed at a laboratory scale in Africa with low productivity yield. In addition, most of the roselle calices benefits are focused on beverage and coloring additives. This paper brings a new orientation on recovering the highest possible concentration of roselle anthocyanins and their health benefits on human gut microbiota, which are assumed to be functional foods and/or bioactive compounds. Keywords: Anthocyanins, Roselle, Hibiscus sabdariffa L., extraction, stabilization, functional foods, food additives, bioactive compounds.
Quality attributes and antioxidants of yogurt supplemented with lemon peel powder
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: Fortification of yogurt with lemon peel powder improved the rheological properties of yogurt, in particular viscosity, firmness, and cohesiveness. Fortification of stirred yoghurts with 1% of lemon peel powder keeps the highest levels of total phenols and subsequently the most important radical scavenging antioxidant activity.
Aduwa (Balanites eaqpytiaca) FITR, amino acid profile andfunctional property of protein product by thermal pre-treatment
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 formed by the samples. Conclusion: This study demonstrated that Balanites aegyptiaca DAM and APC have the potential for use in the food formulating industry, given their functional and bioactive properties, FTIR data, and amino acid profiles. The research has shown that Aduwa protein meal and concentrate are bioactive ingredients that could be used and developed into novel foods. Novelty: Balanites aegyptiaca seeds are underexploited sources of protein and oil in Nigeria. This study revealed various protein meals and their values, with potential uses as bioactive ingredients. The analysis of the Aduwa-derived protein meal and concentrate shows that Balanites aegyptiaca proteins could be functional ingredients in food design. This could improve the lives of low-income earners through the use of these widely underused plant-rich proteins, especially now that animal proteins are expensive. Balanites aegyptiaca protein meal (APM) and concentrates have important amino acid fractions that favor nutritional profile and protein solubility. Keywords: Aduwa, meals, concentrate, Functional property, FITR, Ingredients
Bioactive compounds in peanuts (Arachis hypogaea L.): A review of their anti-inflammatory and antioxidant effects
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 benefits of peanut consumption, it is essential to promote sustainable peanut production practices and support local peanut farmers. Novelty: This review uniquely examines the integration of peanuts (Arachis hypogaea L.) into the Mediterranean diet, focusing on their rich phytochemical profile, including resveratrol, flavonoids, and phytosterols—and their potential health benefits. It also addresses the functional properties of peanut proteins and their implications for nutritional optimization, areas that have received limited attention in existing literature. Keywords: peanuts, resveratrol, phytosterols, flavonoids, arginine, antioxidant, anti-inflammatory, Novel bioactive compounds
Copyright (c) 2024 AFBC/Food Bioactive Compounds https://creativecommons.org/licenses/by-nc/4.0