Polysaccharide extract from Rosa laevigata fruit attenuates inflammatory obesity by targeting redox balance and gut interface in high-fat diet-fed rats by Xuejiao Zhang, Chenzhong Jin, Han Liu, Yihong Hu, Yunyun Zhou, Weiguo Wu, Si Qin

“…Therefore, RLPs could be a promising functional food resource with the potential for redox imbalance-related diseases chemoprevention.…”
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Role of nutritional factors at the irritable bowel syndrome by Yu. O. Shulpekova, A. V. Sedova

“…In some cases negative action is related to products with high gluten content, though whether it is caused by effect of gluten or action of fructans, remains equivocal. Efficacy of functional food products containing bacteria of probiotic strain Bifidobacterium animalis sp. lactis DN-173 010 for treatment of IBS symptoms is demonstrated in clinical trials. …”
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Underlying anti-hypertensive mechanism of the Mizuhopecten yessoensis derived peptide NCW in spontaneously hypertensive rats via widely targeted kidney metabolomics by Wenjun Xue, Wenzhu Zhao, Sijia Wu, Zhipeng Yu

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Virtual screening, molecular docking and identification of umami peptides derived from Oncorhynchus mykiss by Wenzhu Zhao, Lijun Su, Shitong Huo, Zhipeng Yu, Jianrong Li, Jingbo Liu

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Fluorescence sensor based on glutathione capped CdTe QDs for detection of Cr3+ ions in vitamins by Chi-Fang Peng, Ying-Ying Zhang, Zhi-Juan Qian, Zheng-Jun Xie

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Kajian Farmakoinformatika Senyawa Alkaloid Anggur Laut (Caulerpa racemose) Sebagai Inhibitor Collagenase Dalam Mekanisme Antiaging by Dewi Ratih Tirto Sari, M.Eko Pranoto, Siti Zamilatul Azkiyah

“…Sea grapes also well known as functional food source from marine, contains high protein, fibers and secondari metabolites. …”
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A Review on Biosurfactant Applications in the Petroleum Industry by Wei Xi, Yuanye Ping, Masoome Agha Alikhani

“…They are biotechnological products of high value owing to their widespread applications, low toxicity, relatively easy preparation, and specific performance, applied in different industries like organic chemicals and fertilizers, agrochemicals, metallurgy and mining, cosmetics, foods, medical and pharmaceuticals, beverages, environmental management, and petroleum and petrochemical applications in emulsifying and demulsifying wetting agents, detergent spreading and foaming agents, and functional food ingredients. Biosurfactants are synthesized by microbes; therefore, various genetic diversities of microorganisms provide the considerable capability to produce new types of biosurfactants, which can develop EOR technology. …”
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Effect of Homogenization Process on the Production of Arthrospira platensis Carotenoid Nanocapsules Encapsulated with Arabic Gum and Whey Protein Concentrate by Khusnul Alfionita, Siti Ari Budhiyanti, Nurfitri Ekantari

“…The use of β-carotene in functional food and nutritional supplements was constrained by its lack of chemical and physical stability. …”
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Productivity of taro (Colocasia esculenta L. Shott) under three species stands using  agroforestry system in community forest site by Aris Sudomo, Aditya Hani

“…Taro (Colocasia esculenta L. Shott ) is a functional food plant. Based on Permenhut P.35/2007 with regard to Non Wood Forest Product, taro is categorized as a starch plant. …”
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Monitoring and identification of spoilage-related microorganisms in braised chicken with modified atmosphere packaging during refrigerated storage by Yang Lei, Yali Zhang, Yiqun Cheng, Jichao Huang, Ming Huang

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Effects of starter cultures on the metabolite profile, antioxidant activities, and anti-aging properties of tapuy lees by Edward Kevin B. Bragais, Paul Mark B. Medina

“…This research underscores the potential of tapuy lees as a functional food with antioxidant and anti-aging properties, suggesting its valuable role in promoting public health and preventing age-related diseases. …”
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Impact of artificial rice from Gracilaria sp. seaweed on Superoxide Dismutase (SOD) levels in prediabetic and diabetic patients by Purwaningsih Sri, Wahyu Ramadhan

“…Ultimately, this research opens a new avenue, suggesting that artificial rice can serve not only as a primary energy source but also as a functional food with potential antidiabetic properties…”
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Effects of Ubiquinol-10 on MicroRNA-146a Expression In Vitro and In Vivo by Constance Schmelzer, Mitsuaki Kitano, Gerald Rimbach, Petra Niklowitz, Thomas Menke, Kazunori Hosoe, Frank Döring

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Expectorant Effects of <i>Atractylodes japonica</i> Koidz. ex Kitam Root Extracts on Particulate Matter-Induced Pulmonary Injury in Mice by Junho Lee, Sana Mansoor, Jeongjun Lee, Hunsuk Chung, Young-Sam Kwon, Khawaja Muhammad Imran Bashir, Jae-Suk Choi, Sae-Kwang Ku

“…The results of this study highlight the fact that AJ could act as a promising alternative for respiratory protection, with potential applications as a functional food ingredient. This study substantiates AJ’s role in enhancing respiratory health, emphasizing its capacity as a candidate for further development into therapeutic agents against toxic environmental exposure.…”
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Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharides by Jinchu Yang, Yi Zheng, Yongfeng Yang, Zhenzhen Huang, Gangchun Sun, Renyong Zhao, Wen-Wen Zhou, Kit-Leong Cheong, Zichao Wang, Shouai Feng, Qiuling Wang, Meng Li

“…This study suggested that CYP-LP is a potential anti-inflammatory ingredient in drugs and functional food.…”
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Supercritical Extraction and Compound Profiling of Diverse Edible Mushroom Species by Slađana Krivošija, Nataša Nastić, Milica Karadžić Banjac, Strahinja Kovačević, Sanja Podunavac-Kuzmanović, Senka Vidović

“…Mushrooms are a raw material rich in many nutritional compounds, and that is why a number of them are widely known as functional food. They contain fatty acids, carbohydrates, lycopene, sterols, lovastatin, trace elements, and other valuable compounds that show a wide range of properties, such as hepatoprotective, anticancer, antiviral, etc. …”
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Phenolic Contents and Antioxidant Activity of Extracts of Selected Fresh and Dried Herbal Materials by Mariola Kozłowska, Iwona Ścibisz, Jarosław Przybył, Małgorzata Ziarno, Anna Żbikowska, Ewa Majewska

“…Based on the present study results, the possibility of using the extracts obtained from both fresh and air-dried herbs as potential components for functional food formulation can be considered in the future.…”
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Klanceng Honey (Tetragonula laeviceps): Its effect on fasting blood glucose, lipid and hematological profiles, and pancreatic histopathology of diabetic rats by Agussalim, Nafiatul Umami, Nurliyani, Wan Iryani Wan Ismail, Dewi Masyithoh, Ustadi, Ali Agus

“…T. laeviceps honey can potentially be used as a functional food for therapy of DM patients.…”
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Dual-immunomodulatory effects on RAW264.7 macrophages and structural elucidation of a polysaccharide isolated from fermentation broth of Paecilomyces hepiali by Baoming Tian, Renjian Liu, Qi Li, Hanshan Xu, Ming Cai, Rongfa Guan, Peilong Sun, Kai Yang

“…This study reveals that the fermentation broth of PHP is also a valuable resource and PHP40-2 has the potential to be developed as a novel functional food.…”
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Encapsulation of bioactive compounds from Sargassum ilicifolium: Influence of wall material type and loading content on the physicochemical and structural properties of micropartic... by Seyed Saeed Sekhavatizadeh, Mohammad Ganje, Seyedeh Sedigheh Hashemi, Mohammad Reza Mozafarian

“…Finally, the improved stability and solubility characteristics of the SIE powder, which is based on WPI and maltodextin, indicate its potential for use as a potent functional food additive.…”
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