Structural characterization and prebiotic potential of polysaccharides from Polygonatum sibiricum by Zihan Qi, Tiexiang Gao, Jingjing Li, Shuhan Zhou, Zhigang Zhang, Mingzhu Yin, Haiming Hu, Hongtao Liu

“…In summary, this study will help to promote the application of PSP as prebiotics in functional food and the medical industry.…”
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Structure variety and its potential effects on biological activity of tea polysaccharides by Ting Hu, Peng Wu, Jianfeng Zhan, Weixin Wang, Junfeng Shen, Meiyan Wang, Chi-Tang Ho, Shiming Li

“…We hope to provide updated information and systematic references for future study and functional food development of TPSs.…”
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INTEGRATION OF SPENT GRAIN INTO FOOD PRODUCTS by ERŞOVA, Svetlana, SAITAN, Olesea, TARNA, Ruslan, RUMEUS, Iurie, CODINĂ, Georgiana Gabriela, GHENDOV-MOSANU, Aliona

“…Thus, the integration of spent grain in the food composition will lead to solving the economic and environmental difficulties that have appeared in the last decades; it will allow the development of a functional food market, which will lead to the improvement of the quality of the population life by strengthening the trend of good nutrition and reducing the negative impacton the environment.…”
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Effect of Roselle calyces extract on the chemical and sensory properties of functional cupcakes by A.R. Abdel-Moemin

“…RC cupcake can be a functional food and would have a “clean” label with cost effective advantage.…”
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PHYSIOLOGICAL EFFICACY OF MELANIN AS A FOOD INGREDIENT by N. Cherno, A. Kapustian, K. Naumenko, L. Gural, S. Osolina

“…The various physiological effects of melanin, combined with its biocompatibility and physiological properties as a component of traditional food sources, determine the prospects for the use of melanin as a physiologically functional food ingredient that can play a significant role in human nutrition.…”
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Supplementation with yak (Bos grunniens) bone collagen hydrolysate altered the structure of gut microbiota and elevated short-chain fatty acid production in mice by Zitao Guo, Dalong Yi, Bo Hu, Lingyu Zhu, Ji Zhang, Yuliang Yang, Chunyu Liu, Yi Shi, Zhenghua Gu, Yu Xin, Huaigao Liu, Liang Zhang

“…These results indicated that YBCH might be applied in the development of functional food for intestinal microecological regulation.…”
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Purification and Structural Characterization of a Novel Water-Soluble Neutral Polysaccharide from Cantharellus cibarius and Its Immunostimulating Activity in RAW264.7 Cells by Long Chen, Xichun Peng, Jiaying Lv, Siyin Liao, Shiyi Ou, Yingbin Shen

“…These results suggested that JP1 could have potential immunostimulating activity applications as medicine or functional food.…”
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Phytochemical Characterization, In Vitro Antioxidant Activity, and Quantitative Analysis by Micellar Electrokinetic Chromatography of Hawthorn (Crataegus pubescens) Fruit by Francisco Erik González-Jiménez, Juan Alfredo Salazar-Montoya, Graciano Calva-Calva, Emma Gloria Ramos-Ramírez

“…Accordingly, these fruits demonstrate great potential as a natural source of antioxidant phenolic compounds and could therefore be used as a nutraceutical and functional food.…”
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Senyawa Fucodiphlorethol Dan Phloroglucinol Alga Coklat Sebagai Inhibitor Lipase Secara In Silico by Yohanes Bare, Dewi Ratih Tirto Sari, Marsiana Coo Mogi, Maria Marcelina Dua Nurak

“…Brown algae is a marine functional food that high fibers, vitamins, and bioactive compounds. …”
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Immunomodulatory effects of fucoidan extracted from Sargassum fusiforme in RAW 264.7 macrophages by Serim Park, Yunjin Choi, Seonmi Ji, Seonghui Kim, Seon Yeong Ji, Yung Hyun Choi, You-Jin Jeon, Bomi Ryu, Jun-Geon Je, Suengmok Cho

“…These findings suggest that SFF exhibits potent immunomodulatory activity in the RAW 264.7 macrophage model and holds potential as a functional food to support immune health. …”
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Review on dietary supplements as an effective improvement of Alzheimer’s disease: focus on structures and mechanisms by Sheng Li, Yinling Wei, Zhenzhen Liang, Lingli Guo, Xiaojiang Hao, Yu Zhang

“…Additionally, we discussed the opportunities and challenges faced by DSs in the process of AD prevention and treatment, aiming to further provide new perspectives for functional food development.…”
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Structural Characterization of Functional Ingredient Levan Synthesized by Bacillus siamensis Isolated from Traditional Fermented Food in Thailand by Nattapong Thakham, Supphasin Thaweesak, Nuttinee Teerakulkittipong, Natthiwut Traiosot, Autaipohn Kaikaew, Gary Antonio Lirio, Witawat Jangiam

“…Thus, the isolated bacterium from the traditional food was confirmed to produce levansucrase enzyme of high industrial importance for the synthesis of levan as a functional food.…”
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Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research by Khawaja Muhammad Imran Bashir, Jin-Soo Kim, Jeong Hyeon An, Jae Hak Sohn, Jae-Suk Choi

“…., vegetables, seafood, herbs and oriental medicines, grains and roots including carrots, and functional food materials). However, a systematic review of fish-paste products prepared using natural food additives has not yet been performed. …”
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Technological and Functional Characteristics of Lactic Acid Bacteria from Traditional Serbian Cheeses by Tijana Ledina, Jasna Đorđević, Milica Glišić, Nikola Čobanović, Marija Kovandžić, Snežana Bulajić

“…This study aimed to identify potential candidates for developing commercial bacterial cultures, which could be used to produce cheese with distinct sensory qualities and added value as a functional food product. A total of 83 LAB isolates were tested for their ability to grow under different salt concentrations and temperatures; their acidifying, proteolytic, and lipolytic activities; and their production of diacetyl and exopolysaccharides (EPSs). …”
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Synergistic Effects of Germination and Ultrasonication on Nutritional and Structural Characteristics of Kodo (Paspalum scrobiculatum) and Little (Panicum sumatrense) Millet by Swarnima Dey, Alok Saxena, Yogesh Kumar, Tanushree Maity, Ayon Tarafdar

“…The results obtained offer insightful information about the benefits of ultrasonication and germination for processing kodo and little millets in terms of altered starch characteristics, enhanced bio-accessibility of nutrients, and better nutritional profiles, which qualify millets for the development of functional food products.…”
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Ganoderma lucidum spore oil (GLSO), a novel antioxidant, extends the average life span in Drosophila melanogaster by Yi Zhang, Hongfei Cai, Zhu Tao, Cheng Yuan, Zhaojian Jiang, Juyan Liu, Hiroshi Kurihara, Wendong Xu

“…Future work should investigate the value of GLSO as a functional food for the prevention of aging in larger animal models.…”
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Changes in bioactive compounds' stability and colour of functional plum spread during different storage conditions by Bajić Aleksandra R., Mastilović Jasna S., Cvetković Biljana R., Kovač Renata M., Ubiparip-Samek Dragana N., Djordjević Marijana Z., Djordjević Miljana Z., Dragojlović Danka M.

“…As an alternative source of dietary fibres and phenolic bioactives, plum pomace represents a valuable ingredient in functional food development. Some phenolics, such as anthocyanins are more sensitive and susceptible to degradation processes in fruit preparation during storage. …”
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Chemical Composition and Nutraceutical Potential of Indian Borage (Plectranthus amboinicus) Stem Extract by Praveena Bhatt, Gilbert Stanley Joseph, Pradeep Singh Negi, Mandyam Chakravarthy Varadaraj

“…The appreciable biological activity and presence of biomolecules in the methanolic extract of stem indicate its potential application as functional food ingredients and nutraceuticals.…”
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THE REVIEW OF SNACK BAR FROM CHIA - MOCAF AS AN ANTIDIABETIC FOOD by Saskia Revinka Maharani, Vega Yoesepa Pamela, Septariawulan Kusumasari

“…Chia seeds are well known for their high oil content, are rich in polyunsaturated fatty acids, especially omega- 3 and omega-6 fatty acids, and are high in protein and fiber which increase their potential as a functional food product. The content mocaf flour in 100 grams are protein 1.2%, fat 0.4%, and 3.4% fiber. …”
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Structure elucidation and in vitro rat intestinal fermentation properties of a novel sulfated glucogalactan from Porphyra haitanensis by Peilin Chen, Lu Liu, Zirun Cheng, Yi Zhang, Baodong Zheng, Xiaoke Hu, Hongliang Zeng

“…PHP2 appeared to have considerable potential as functional food, and was associated with sulfur-containing polysaccharides in general.…”
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