bioavailability – Page 4

Enhancing Viability of Lactobacillus rhamnosus GG and Total Polyphenol Content in Fermented Black Goji Berry Beverage Through Calcium–Alginate Encapsulation with Hydrocolloids

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Researchers developed a special technique to protect beneficial bacteria (Lactobacillus rhamnosus GG) in black goji berry juice so they survive the harsh conditions of the stomach and intestines. They used a coating made from alginate combined with ingredients like carrageenan or gelatin, which created a protective shield around the bacteria and helpful plant compounds. When this coated juice was taken with milk, the bacteria survived even better, making it a promising new way to deliver probiotics through plant-based beverages instead of traditional dairy products.

Screening of active components of Ganoderma lucidum and decipher its molecular mechanism to improve learning and memory disorders

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Researchers used computer analysis and laboratory experiments to understand how a medicinal mushroom called Ganoderma lucidum (reishi) helps improve memory and learning problems. They identified ten key active ingredients in the mushroom that work together to reduce inflammation in the brain and protect nerve cells. The most important ingredient appears to be a compound called β-sitosterol, which helps prevent memory loss similar to effects seen in Alzheimer’s disease.

The Role of Plant Extracts in Enhancing Nutrition and Health for Dogs and Cats: Safety, Benefits, and Applications

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This review examines how plant-based supplements like tea extracts, curcumin, and quercetin can improve the health of pet dogs and cats. These natural compounds act as antioxidants and anti-inflammatory agents, supporting gut health, immune function, and overall wellness in companion animals. While generally safe when properly dosed, cats and dogs metabolize these compounds differently, requiring species-specific dosing strategies to maximize benefits and minimize risks.

Editorial: Enhancing nutrient profile, safety, and sustainability with fermentation technology

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Fermentation is an ancient food preparation method that science is rediscovering as a powerful tool for making foods more nutritious and safer to eat. By using specific bacteria and fungi to ferment various foods like soybeans, grains, and vegetables, researchers have found that fermentation increases the availability of vitamins and minerals our bodies can absorb, reduces harmful compounds in foods, and helps preserve them naturally. This technology also offers sustainable solutions by making use of overlooked crops and reducing food waste, all while potentially lowering salt content in traditionally salty foods.

Exploring Bioactive Compounds from Fruit and Vegetable By-Products with Potential for Food and Nutraceutical Applications

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This review explores how food waste from fruit and vegetable processing can be transformed into valuable health supplements and functional foods. By-products like peels, seeds, and leaves contain powerful compounds with antioxidant and anti-inflammatory properties. Modern extraction techniques can efficiently recover these compounds in environmentally friendly ways, making it possible to create nutritious supplements while reducing food waste and supporting sustainable food production.

Valorisation of fish scales and bones: a sustainable source of bioactive proteins and collagen for nutraceuticals

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Fish scales and bones, usually thrown away as waste, contain valuable collagen and proteins that can improve skin, joints, and overall health. New extraction methods can recover these beneficial compounds efficiently while being environmentally friendly. Studies show that taking fish collagen supplements daily can improve skin appearance, reduce joint pain, and lower blood pressure, making them a sustainable and natural health solution.

Therapeutic and Preventive Potential of Plant-Derived Antioxidant Nutraceuticals

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This comprehensive review explores how compounds found in plants can protect our bodies from harmful damage caused by oxidative stress, which is linked to aging and various diseases. Plant-based foods rich in antioxidants like berries, leafy greens, and olive oil contain special molecules that can help prevent cancer, heart disease, diabetes, and other chronic conditions. The review highlights that these natural compounds work through multiple beneficial mechanisms beyond just antioxidant activity, making plant-based diets an effective strategy for maintaining health and preventing disease.

How Should the Worldwide Knowledge of Traditional Cancer Healing Be Integrated with Herbs and Mushrooms into Modern Molecular Pharmacology?

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This comprehensive review explores how traditional healing practices from around the world use plants and mushrooms to treat cancer. The authors examine thousands of plant species and their active compounds that show promise in fighting various types of cancer through multiple mechanisms like stopping cancer cell growth and triggering cell death. The review emphasizes that proper scientific validation, standardization, and safety testing can help integrate these traditional remedies into modern cancer treatment alongside conventional chemotherapy.

Potential Usage of Edible Mushrooms and Their Residues to Retrieve Valuable Supplies for Industrial Applications

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Edible mushrooms are not only nutritious foods but also contain valuable compounds that are being wasted during production. Scientists are discovering new ways to use mushroom waste to make useful products like natural skincare items, water purification materials, and food additives. These innovations help reduce environmental pollution while creating valuable products, supporting a more sustainable circular economy.

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

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This study examined how adding mushroom powder to sorghum biscuits affects the availability of beneficial compounds in our digestive system. Using laboratory simulations of stomach and intestinal digestion, researchers found that mushroom-enriched biscuits released more phenolic compounds with antioxidant properties throughout the digestive tract. Importantly, the mushroom fiber helped carry beneficial β-glucan compounds to the colon, where they can be fermented by gut bacteria to produce health-promoting compounds.

Research Keyword: bioavailability