Exploring the Potential of Postbiotics for Food Safety and Human Health Improvement by Folayemi Janet Isaac-Bamgboye, Chiamaka Linda Mgbechidinma, Helen Onyeaka, Ireoluwa Toluwalase Isaac-Bamgboye, Deborah C. Chukwugozie

“…Their application in functional foods contributes to improved gut health and reduced risk of foodborne illnesses. …”
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The Health Impact of Cocoa from Cultivation to the Formation of Biogenic Amines: An Updated Review by Antonello Paparella, Maria Schirone, Clemencia Chaves López

“…Recent scientific research has led to the development of cocoa-based products marketed as functional foods. However, despite the growing interest in the functional potential of cocoa, the literature lacks crucial information about the properties of different varieties of cocoa and their possible implications for human health. …”
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Visual Analysis of Research Hotspots in Matcha and Research Progress in Its Efficacy by WANG Yuepeng, GENG Zhanhui, ZHENG Zhiqiang, CUI Yan, YANG Liu

“…Studying its development trend and elucidating its application in foods will help to enhance its industrial value and provide a theoretical basis for the future development of matcha-based functional foods.…”
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Mealworm-Derived Protein Hydrolysates Enhance Adipogenic Differentiation via Mitotic Clonal Expansion in 3T3-L1 Cells by Hee-Jeong Ryu, Syng-Ook Lee

“…This study provides valuable insights into the innovative use of alternative protein sources in functional foods and cosmeceuticals.…”
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Protective Effect of Nanoparticles Loaded with Black Rice Anthocyanins on Caco-2 Cell Damage by LIU Yaqi, ZHOU Na, FENG Mengmeng, AI Xin, ZHAO Lei, ZHAO Liang

“…This study provides a theoretical basis for the application of BRA in developing functional foods for alleviating ulcerative colitis.…”
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Nutraceutical support for respiratory diseases by Yu-Ya Hwang, Yuan-Soon Ho

“…Due to these reasons, NPFAs could be considered as important functional foods for patients with respiratory diseases. …”
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Role of intestinal probiotics in the modulation of lipid metabolism: implications for therapeutic treatments by Xiaoran Song, Yanan Liu, Xin Zhang, Peifang Weng, Ruilin Zhang, Zufang Wu

“…This article provides a reference for the further utilization of probiotics in the field of functional foods (food industry). Meanwhile, it will benefit the clinical diagnosis and treatment of lipid metabolism diseases.…”
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Health, Wellness, and Safety Aspects of the Consumption of Kombucha by Mindani I. Watawana, Nilakshi Jayawardena, Chaminie B. Gunawardhana, Viduranga Y. Waisundara

“…As consumer awareness on functional food escalates, the interest towards conducting scientific studies in this field has also proportionately increased. …”
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An Overview of the Current Scientific Evidence on the Biological Properties of <i>Abelmoschus esculentus</i> (L.) Moench (Okra) by Carsten Tsun-Ka Kwok, Yam-Fung Ng, Hei-Tung Lydia Chan, Shun-Wan Chan

“…Ultimately, this could pave the way for the development of functional foods or health supplements that leverage okra as a key ingredient to prevent chronic diseases and enhance overall health outcomes.…”
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Sacha Inchi (<i>Plukenetia volubilis</i>): Potential Bioactivity, Extraction Methods, and Microencapsulation Techniques by Sarah Gustia Redjeki, Alfa Fildzah Hulwana, Rizqa Nurul Aulia, Ira Maya, Anis Yohana Chaerunisaa, Sriwidodo Sriwidodo

“…Optimizing both extraction processes and encapsulation strategies would enhance the oil’s stability and bioavailability, enabling it to be more effectively utilized in functional foods and therapeutic applications across the nutraceutical and pharmaceutical fields.…”
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Effect of Fermentation Time on Nutritional, Microbiological, and Sensorial Properties of Roselle Kefir Popsicle by Nur Anisya Faten Mohd Rozali, Neneng Windayani, Wenny Bekti Sunarharum, Siti Rashima Romli, Adi MD Sikin, Wan Saidatul Syida Wan Kamarudin

“…This study highlights the role of fermentation time in enhancing both the nutritional value and sensory appeal of Kefir Roselle-based popsicles, suggesting their potential as functional foods. Keywords:Fermented Kefir Roselle;Fermentation time;Nutritional properties;Microbiological analysis;Sensory evaluation;Antioxidant activity…”
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New Insights into Chemical Profiles and Health-Promoting Effects of Edible Mushroom <i>Dictyophora indusiate</i> (Vent ex. Pers.) Fischer: A Review by Yogesh Kumar, Baojun Xu

“…Their wide range of bioactive compounds makes <i>D. indusiata</i> mushrooms functional foods with significant therapeutic potential.…”
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Effect of Inoculated Fermentation with Lactic Acid Bacteria on the Quality of Fermented Beef-Soybean Paste by ZOU Jinhao, SHEN Hongyun, LONG Zhengyu, YANG Huaigu, TANG Daobang

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Nutritional and Phytochemical Composition and Associated Health Benefits of Oat (Avena sativa) Grains and Oat-Based Fermented Food Products by Getaneh Firew Alemayehu, Sirawdink Fikreyesus Forsido, Yetenayet B. Tola, Endale Amare

“…Recognizing the nutritional benefits of oats, oat-based fermented food products are gaining popularity as functional foods with high probiotic potential.…”
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Dadih, traditional fermented buffalo milk: a comprehensive review of the aspects of gastronomy, health benefits, and product development by Angga Pramana, Bara Yudhistira, Maghfirah Jayalaksamana, Dihan Kurnia, Naila Husnayain, Rianita Pramitasari

“…Abstract Indonesia is a country with a rich array of traditional meals renowned for their health benefits and potential to serve as functional foods, including dadih. Several studies have shown that dadih is a traditional fermented product from Indonesia, with various culinary applications. …”
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Ex Vivo Antioxidant Activity of Selected Medicinal Plants against Fenton Reaction-Mediated Oxidation of Biological Lipid Substrates by Namratha Pai Kotebagilu, Vanitha Reddy Palvai, Asna Urooj

“…Lipid peroxide products act as biomarkers in evaluating the antioxidant potential of various plants and functional foods. The study focused on evaluation of the antioxidant potential of two extracts (methanol and 80% methanol) of four medicinal plants, Andrographis paniculata, Costus speciosus, Canthium parviflorum, and Abrus precatorius, against Fenton reaction-mediated oxidation of three biological lipid substrates; cholesterol, low-density lipoprotein, and brain homogenate. …”
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Purification and identification of anti-inflammatory peptides from sturgeon (Acipenser schrenckii) cartilage by Li Yuan, Qian Chu, Bei Yang, Wei Zhang, Quancai Sun, Ruichang Gao

“…This novel peptide offers an attractive approach to develop functional foods.…”
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Medicinal Applications of Banana Peel Flour Used as a Substitute for Computing Dietary Fiber for Wheat Flour in the Biscuit Industry by Garsa Ali Alshehry

“…The result is that it could be recommended that the banana peel flour, which has high fiber content, produce acceptable biscuits fortified with 5, 10, and 15% and become functional foods. Panelists did not find the 20% blend biscuits to be particularly appealing.…”
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Effects of highland barley β-glucan on gut microbiota composition and metabolism in vitro fermentation by Yinchen Ge, Jiaci Liu, Huacheng Tang, Yanqing Zang, Yang Cao

“…This study lays the foundation for the application of HBG in functional foods.…”
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Investigating the Role of Food-Derived Peptides in Hyperuricemia: From Mechanisms of Action to Structural Effects by Yu Han, Wanlu Liu, Kexin Li, Mingzhen Zhang, Xinqi Liu, Lu Li, Zhao Guo, He Li

“…These findings provide theoretical support for developing novel functional foods for the management of hyperuricemia.…”
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