Microalgae, a Potential Natural Functional Food Source – a Review by Villarruel-López Angélica, Ascencio Felipe, Nuño Karla

“…The number of studies regarding their use as a functional food has recently increased due to their nutritional and bioactive compounds such as polysaccharides, fatty acids, bioactive peptides, and pigments. …”
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Microbial Biomass as a Bioresource of Functional Food Ingredients: A Review by Elena M. Serba, Tatyana V. Yuraskina, Liubov V. Rimareva, Polina Yu. Tadzibova, Elena N. Sokolova, Galina S. Volkova

“…Microbial fermentolysates are a potential source of bioactive compounds for functional foods. However, the medical and biological properties of their minor bioactive components remain understudied while fermentolysates can yield new functional products fortified with essential amino acids and low-molecular bioactive peptides.…”
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Effects of Chenpi (Citrus reticulata cv. Chachiensis) on serum antioxidant enzymes, inflammatory factors, and intestinal health in Beagle dogs by Wencan Wang, Ling Xu, Yan Zhang, Yong Cao, Yixue Yang, Guo Liu, Guo Liu, Xin Mao

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<i>Alaria esculenta, Ulva lactuca</i>, and <i>Palmaria palmata</i> as Potential Functional Food Ingredients for the Management of Metabolic Syndrome by Emer Shannon, Maria Hayes

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Food science and COVID-19 by Klaus W. Lange

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Nutritional values, bioactive compounds and health benefits of purslane (Portulaca oleracea L.): a comprehensive review by Yanxi Li, Longgao Xiao, Huan Yan, Mingyi Wu, Xiaojiang Hao, Haiyang Liu

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Black mulberry (Morus nigra L.) prevents deleterious effects of excess glucose in obese C. elegans decreasing lipofuscin accumulation and ROS production by Sonia Núñez, Adrián Millán-Laleona, Javier Cano-Lou, Andrea Corella, Cristina Moliner, Guillermo Cásedas, Filippo Maggi, Víctor López, Carlota Gómez-Rincón

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Potential plant proteins for functional food ingredients: Composition, utilization and its challenges by Paul Ndubuisi Anyiam, Suphat Phongthai, Lutz Grossmann, Young Hoon Jung, Samart Sai-Ut, Ekasit Onsaard, Saroat Rawdkuen

“…This review underscores the potential of plant protein sources for their novelty as functional food ingredients due to protein quality. These alternatives are also rich in diverse bioactive compounds that offer significant health benefits, positioning them for future food and nutraceutical applications. …”
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Potato protease inhibitors, a functional food material with antioxidant and anticancer potential by Yaotong Liu, Yuanyuan Bian, Yan Bai, Siqi Yu, Yuxuan Tian, Jie Li, Suhong Li, Tuoping Li

“…These findings provide a scientific basis for PPIs as promising candidates for functional foods to aid in the prevention of oxidative damage and cancer.…”
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Targeting gut microbiota in osteoporosis: impact of the microbial-based functional food ingredients by Pauline Duffuler, Khushwant S. Bhullar, Jianping Wu

“…Thus, based on the vital role of gut microbiota on bone health, it has emerged as a novel therapeutic target for the prevention of bone loss and the treatment of osteoporosis. Microbial-based functional food ingredients, such as probiotics, prebiotics, synbiotics, and fermented foods, have been developed to alter the gut microbiota composition and function and thus, to provide benefits to the host bone health. …”
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White Lupin as a Promising Source of Antioxidant Phenolics for Functional Food Production by Alena Vollmannova, Judita Lidikova, Janette Musilova, Marek Snirc, Tatiana Bojnanska, Dana Urminska, Ivana Tirdilova, Erika Zetochova

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The impact of health information seeking and social influence on functional food purchase intention by Yaoze Gong, Fareyha Said, Wajiha Haq, Jiankun Gong, Iffat Aksar

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Valorization of buffalo mozzarella cheese whey as human functional food and soil fertilizer by Raffaele Conte, Anna Valentino, Silvia Romano, Sorur Yazdanpanah, Anna Di Salle, Fahd Kandsi, Gianfranco Peluso

Subjects: “…Functional food…”
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The Emerging Role of Oyster Mushrooms as a Functional Food for Complementary Cancer Therapy by Priya Lakshmi Sreedharan, Malu Kishorkumar, Elke Gabriel Neumann, Shyam S. Kurup

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Colada morada, a traditional Ecuadorian Day of the dead beverage: Bibliometric analysis and review of the biological activity of native Ecuadorian ingredients by Juan Carlos Romero-Benavides, Rodrigo Duarte-Casar, Marlene Rojas-Le-Fort, Natalia Bailon-Moscoso

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Inclusion of antimicrobial and antioxidant spices into milk candy towards enhancement of nutrient contents and bio-functional activities by Adeyanmola Oluwaseyi Faturoti, Clement Olusola Ogidi

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Utilization of pH-driven methods to fortify nanoemulsions with multiple polyphenols by Hualu Zhou, Bingjing Zheng, David Julian McClements

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Enhancing the bioaccessibility and stability of curcumin through the formation of curcumin-piperine complexes in delivery systems based on nanoemulsions stabilized with phospholipi... by M.J. Hernández-Hernández, C.I. Beristain, M. Jiménez-Fernández, E. Bonilla-Zavaleta, L.A. Pascual-Pineda, M.P. Rascón-Díaz

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Nutraceuticals and Pharmaceuticals by E. A. Poluektova, A. G. Beniashvili, R. V. Maslennikov

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Evaluating the nutritional, therapeutic, and economic potential of Tetragonia decumbens Mill.: A promising wild leafy vegetable for bio-saline agriculture in South Africa by Sogoni Avela, Jimoh Muhali Olaide, Ngxabi Sihle, Kambizi Learnmore, Laubscher Charles Petrus

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