antioxidant capacity

Exploring the Nutritional Value and Bioactive Potential of Craterellus cornucopioides (L.) Pers. as a Functional Food Source

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Black trumpet mushrooms from Romania have been found to contain high levels of beneficial compounds that protect cells from damage and fight harmful bacteria. The mushrooms showed strong antioxidant properties in laboratory tests and were effective against several disease-causing bacteria, though not against all types tested. These results suggest that black trumpets could be used as a natural supplement or food ingredient to support health and potentially help treat infections.

Development and preliminary mechanistic analysis of compound effervescent hepatoprotective granules

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Researchers developed a new health product combining three medicinal plants to protect the liver from injury. The mixture contains effective compounds that reduce liver inflammation, fight harmful oxidative stress, and protect liver cells from damage. Studies in rats showed the product improved liver function and reduced markers of liver damage, suggesting it could be useful for preventing and treating liver injuries caused by drugs, alcohol, or toxins.

Fermented Rice Bran: A Promising Therapeutic Agent Against High-Fat Diet-Induced Metabolic Disorders

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Fermented rice bran, created by fermenting rice byproduct with beneficial bacteria, shows promise in helping manage weight and blood sugar levels in studies using rats on high-fat diets. The fermentation process increases the nutritional value of rice bran by boosting protein, fiber, and antioxidant content. Animals supplemented with fermented rice bran for 8 weeks showed improved cognitive function, better liver health, and improved lipid profiles compared to those on high-fat diets alone.

Harnessing mushrooms for poultry nutrition: Boosting health, immunity, and productivity

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Mushrooms and mushroom stems are emerging as natural feed additives that can significantly improve poultry health, growth, and egg/meat quality while reducing the need for antibiotics. These fungi contain beneficial compounds that boost immune function, reduce harmful bacteria, and protect against cellular damage. By using mushroom byproducts that are typically discarded, farmers can create more sustainable and environmentally friendly poultry production systems while improving overall bird health and productivity.

Probiotic-fortified Solanum lycopersicum (tomato) juice: free or encapsulated Lactobacillus plantarum and Lactobacillus delbrueckii

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This study developed a probiotic-enriched tomato juice using beneficial bacteria wrapped in protective capsules. The encapsulated version maintained better bacterial survival, taste, and health benefits compared to unprotected bacteria during the 28-day storage period. This creates a promising non-dairy functional beverage option for health-conscious consumers seeking improved gut health and antioxidant benefits.

Biphasic Fermentation of Trapa bispinosa Shells by Ganoderma sinense and Characterization of Its Polysaccharides and Alcoholic Extract and Analysis of Their Bioactivity

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This study investigated fermenting water chestnut shells with a medicinal mushroom called Ganoderma sinense to create a more potent health product. Under optimal fermentation conditions, the resulting material showed significantly improved immune-boosting and antioxidant properties when tested in laboratory cells. The fermentation process changed the structure of polysaccharides and increased beneficial compounds, potentially transforming agricultural waste into a valuable functional food or supplement.

Effects of fiber sources with different solubilities on the growth performance, nutrient metabolism, antioxidant, immune capacity and intestinal health of meat geese

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This study examined how different types of dietary fiber affect the health and growth of meat geese. Researchers compared three fiber sources with different levels of solubility: wheat bran (highly soluble), alfalfa meal (moderately soluble), and bamboo meal (low solubility). They found that the highly soluble fiber source improved growth, enhanced immune and antioxidant functions in the intestines, and promoted beneficial bacteria, making it the best choice for geese farming.

Bioactive Compounds and Antioxidant Activity of Boletus edulis, Imleria badia, Leccinum scabrum in the Context of Environmental Conditions and Heavy Metals Bioaccumulation

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This study examined three popular edible mushroom species from Poland to understand their nutritional benefits and safety. While all three mushrooms are rich in beneficial compounds like antioxidants and immune-boosting polysaccharides, Boletus edulis (porcini) accumulates concerning levels of cadmium from soil. The research shows these mushrooms are safe in normal amounts, but eating excessive quantities of porcini mushrooms could exceed safe limits for toxic metals, especially for people in polluted areas.

Grape Pomace: A Review of Its Bioactive Phenolic Compounds, Health Benefits, and Applications

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Grape pomace is the leftover material from making wine, typically discarded as waste. This review shows that grape pomace is actually packed with beneficial plant compounds called phenolics that have powerful health effects. These compounds can fight bacteria, reduce inflammation, help control blood sugar, and protect heart health, making grape pomace waste valuable for creating new health products in food, cosmetics, and medicine.

Enhancing the Nutritional Value and Antioxidant Activity of Auricularia polytricha Through Efficient Utilization of Agricultural Waste

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Researchers successfully grew Auricularia polytricha mushrooms using agricultural waste like cotton, coix seed, and wheat straw instead of expensive wood chips. The mushrooms grown this way not only matured 16 days faster but also contained significantly more nutrients including proteins, minerals, and beneficial compounds with antioxidant properties. This approach provides an affordable, environmentally friendly solution while producing healthier mushrooms.

Research Keyword: antioxidant capacity