Research Keyword: dietary supplement

Nutrients and Nutraceuticals from Vitis vinifera L. Pomace: Biological Activities, Valorization, and Potential Applications

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Wine production generates millions of tons of grape pomace (the leftover skins, seeds, and stems) annually, which has traditionally been discarded as waste. This review shows that grape pomace is actually rich in valuable nutrients and compounds like polyphenols and fiber that provide significant health benefits including antioxidant, anti-inflammatory, and disease-fighting properties. By using grape pomace in functional foods, supplements, and cosmetics, the wine industry can reduce waste while creating sustainable products that promote human health.

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Ergothioneine: An Antioxidative, Neuroprotective and Anti-Inflammatory Compound from Mushroom Residuals

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Ergothioneine is a powerful antioxidant found mainly in mushrooms that protects brain health and reduces inflammation. Mushroom processing creates large amounts of waste like stems and leftover substrate that actually contain high levels of this beneficial compound. Scientists have developed sustainable methods to extract ergothioneine from this waste, creating opportunities for new health supplements and functional foods while reducing waste and supporting environmental sustainability.

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Potential of Wormwood and Oak Bark-Based Supplement in Health Improvement of Nosema ceranae-Infected Honey Bees

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This study tested a natural dietary supplement made from wormwood and oak bark on honey bees infected with Nosema ceranae, a parasite that weakens bee colonies. The supplement significantly improved bee survival and reduced parasite levels, regardless of when it was given. It also reduced harmful oxidative stress caused by the infection. While it didn’t boost immune genes as strongly as some other treatments, its plant-based nature and consistent effectiveness make it a promising tool for beekeepers.

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Impact of Interactions Between Zn(II) and Selenites in an Aquatic Environment on the Accumulation of Se and Zn in a Fungal Cell

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Researchers studied how Shiitake mushrooms accumulate selenium and zinc from growth media, finding that these two elements form chemical complexes that interfere with absorption. When both elements are present together in the culture medium, they bind to each other instead of being taken up by the mushroom cells, reducing the final content of both nutrients. Understanding this interaction is important for developing enhanced mushroom-based dietary supplements containing both selenium and zinc.

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Structure-Forming Properties of Pleurotus ostreatus: A Promising Resource for Edible 3D Printing Applications

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Low-grade oyster mushrooms, which normally go to waste due to cosmetic imperfections, contain valuable nutrients and compounds that make them excellent for 3D food printing. These mushrooms naturally possess properties like chitin and β-glucans that create the right consistency for printing edible structures. Using these discarded mushrooms for innovative 3D printing reduces waste, cuts production costs by up to 75%, and creates nutritious, customizable food products.

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Critical review on chemical compositions and health-promoting effects of mushroom Agaricus blazei Murill

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Agaricus blazei Murill is an edible mushroom that contains many beneficial compounds including polysaccharides, vitamins, and minerals. Research shows it may help boost the immune system, reduce blood sugar levels, protect the liver, fight inflammation, and even have anti-cancer properties. While animal studies show promising results, more human clinical trials are needed to confirm its health benefits and establish proper dosing for therapeutic use.

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