functional foods – mycolab.ai

Application of Exercise/Training Models to Evaluate Food Functionality with Special Focus on Preventing Inflammation and Oxidative Stress and Enhancing Exercise Performance

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This review explains how different types of exercise affect your body and how specific foods can help. Moderate exercise like walking benefits from antioxidant-rich foods to reduce inflammation, while intense training requires more careful supplement selection because too much antioxidants can actually harm your training gains. The research shows that personalized approaches considering your genetics, gut bacteria, and individual responses work best for optimizing performance and health.

Characterisation and Hypolipidaemic Effects of Tlayudas, Widely Consumed Tortillas, Containing Ganoderma lucidum Extracts on an In Vivo Model of Hypercholesterolaemia

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Researchers created an improved version of tlayudas, a traditional Mexican tortilla, by adding extracts from the medicinal mushroom Ganoderma lucidum. When mice were fed a high-cholesterol diet with these enhanced tlayudas, they experienced significant reductions in cholesterol and triglycerides comparable to or better than pharmaceutical treatments. These functional foods could help Mexican communities reduce their risk of heart disease and other health problems related to diet.

Mushrooms-Rich Preparations on Wound Healing: From Nutritional to Medicinal Attributes

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Mushrooms are nutritious foods that contain beneficial compounds like β-glucans and polysaccharides which can help wounds heal faster. These compounds work by activating immune cells and promoting collagen production, which are essential for skin repair. Research shows that mushroom extracts from species like Ganoderma lucidum and Hericium erinaceus can accelerate wound closure in experimental models and may benefit diabetic wound care and burn treatment.

Special Issue: Marine-Derived Compounds Applied in Cardiovascular Disease

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This collection of studies explores how compounds from ocean sources like seaweed, fish, shrimp, and microalgae can help protect heart health and prevent cardiovascular diseases. Researchers examined various marine ingredients and found they can reduce inflammation, lower cholesterol, reduce blood pressure, and prevent blood clots. The findings suggest that marine-derived products could become safer, more affordable alternatives or complements to current heart disease medications while supporting sustainable ocean resource use.

Driving Innovation Through Regulatory Design and Corporate Behaviour: A Case Study of Functional Food Industry in Japan

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This study examines how government regulations on health claims for dietary supplements affect how companies in Japan develop and sell these products. The research found that companies willing to invest in their own clinical trials to prove their products work tend to create more successful products and gain bigger market share. The study suggests that well-designed regulations can actually encourage companies to invest more in research and create better, more innovative products rather than just copying existing ones.

Therapeutic and Nutraceutical Potential of Sargassum Species: A Narrative Review

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Sargassum is a type of ocean seaweed that has been used in traditional medicine for centuries and contains compounds that may help fight inflammation, oxidative stress, viruses, and bacteria. Scientists have discovered that different Sargassum species produce nearly 200 different bioactive compounds with potential health benefits ranging from reducing arthritis symptoms to supporting immune function. While Sargassum can accumulate harmful heavy metals like arsenic from seawater, researchers have developed effective cleaning methods to remove these contaminants while preserving the beneficial compounds. This makes Sargassum a promising sustainable source of natural medicines and health supplements.

Clinical Implementation of Sustainable Functional Foods and Nutraceuticals in Metabolic Health: A Feasibility Study

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Researchers tested a combination of special foods and supplements made from Mediterranean plants like tomatoes, pomegranates, and hazelnuts to see if they could help people with metabolic health problems. Over 4 weeks, older adults who consumed these foods daily showed improvements in muscle, bone quality, and liver health. The products tasted good and people stuck with them easily, suggesting this approach could be a practical way to improve health through diet.

Scrutinizing the Nutritional Aspects of Asian Mushrooms, Its Commercialization and Scope for Value-Added Products

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Mushrooms are nutrient-dense foods that can help address malnutrition and provide health benefits comparable to meat and eggs. They contain proteins, vitamins, minerals, and special compounds that help fight inflammation, boost immunity, and prevent diseases like cancer and heart disease. Mushroom-based products like powders, capsules, and fortified foods are becoming increasingly available in markets, offering practical ways to incorporate these nutritional benefits into daily diets.

Factors governing consumers buying behavior concerning nutraceutical product

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This study examines why people buy nutraceutical products like health supplements and functional foods. Key factors include knowing the health benefits, product taste and packaging, affordability and availability, and recommendations from healthcare professionals. The study found that age, education, and gender affect purchasing decisions, and online shopping has become increasingly important. Companies should focus on innovative products with simple health messages to better serve different consumer groups.

Whey—A Valuable Technological Resource for the Production of New Functional Products with Added Health-Promoting Properties

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Whey, the liquid left over from cheese-making, has been transformed from unwanted waste into a valuable ingredient for healthy foods and beverages. Instead of polluting the environment, modern technologies extract useful proteins, lactose, and other beneficial compounds from whey that can be used in sports drinks, infant formulas, and other nutritious products. By using whey effectively, dairy companies can reduce environmental pollution significantly while creating profitable, health-promoting products that benefit consumers.

Research Keyword: functional foods