antioxidant activity – Page 3

Amelioration of Ulcerative Colitis in BALB/c Mice by Probiotic-Fermented Aegle marmelos Juice

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Researchers tested a fermented bael fruit juice with probiotics as a treatment for ulcerative colitis in mice. The mice treated with this juice showed significant improvement in weight recovery, reduced inflammation markers, and increased antioxidant protection compared to untreated diseased mice. The fermentation process increased the beneficial compounds in the juice. These results suggest that probiotic-fermented bael fruit juice could be a natural and effective treatment option for people with ulcerative colitis.

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.

Impact of Hericium erinaceus and Ganoderma lucidum metabolites on AhR activation in neuronal HT-22 cells

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This study examined how two medicinal mushrooms, lion’s mane and Reishi, affect nerve cells in the brain. The researchers found that metabolites from these mushrooms don’t harm brain cells and actually boost protective proteins that support cell health and survival. The mushrooms appear to work through a cellular receptor called AhR, which helps facilitate communication between the gut and the brain. These findings suggest that these mushrooms may help support brain function and protect against neurological problems.

Nettle (Urtica cannabina L.) polysaccharides as a novel dietary supplement: enhancing systemic antioxidant status via modulation of the gut–liver axis

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This study found that nettle polysaccharides, especially at lower doses, act as a natural supplement that boosts the body’s antioxidant defenses. The supplement works by promoting beneficial bacteria in the gut, which produce helpful metabolites that signal to the liver to enhance protective antioxidant enzymes. These findings suggest nettle polysaccharides could be a promising natural ingredient for health-conscious food products aimed at maintaining metabolic wellness.

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.

Evaluation of Bioactive Compounds, Antioxidant Activity, and Anticancer Potential of Wild Ganoderma lucidum Extracts from High-Altitude Regions of Nepal

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Researchers studied a medicinal mushroom called Ganoderma lucidum (Reishi) collected from high mountains in Nepal to understand its health benefits. They tested different ways to extract beneficial compounds from the mushroom and found that using ethanol was most effective. The extracts showed strong cancer-fighting properties against cervical cancer cells and powerful antioxidant effects that may help protect the body from damage. These findings suggest this Himalayan mushroom has real therapeutic potential for treating cancer and other diseases.

Biological Characteristics, Domesticated Cultivation Protocol, Antioxidant Activity, and Protective Effects against Cellular Oxidative Stress of an Underutilized Medicinal Mushroom: Fomitopsis palustris

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Researchers successfully grew and studied Fomitopsis palustris, a medicinal mushroom, in laboratory conditions. They discovered that the mushroom contains beneficial compounds that protect cells from damage caused by harmful free radicals. The polysaccharides extracted from the mushroom boosted the cells’ natural defense systems and reduced oxidative stress markers, suggesting potential health benefits for treating age-related and degenerative diseases.

Whey Proteins and Bioactive Peptides: Advances in Production, Selection and Bioactivity Profiling

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Whey, a liquid byproduct from cheese-making that was once considered waste, contains valuable proteins that can be broken down into smaller bioactive peptides. These peptides have numerous health benefits including antimicrobial, anti-inflammatory, and antioxidant properties, and can be used in functional foods and medicines. Researchers are developing advanced techniques to extract and produce these peptides more efficiently, and using computer models to predict which peptides will have specific health benefits.

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.

Extraction, Characterization, Biological Properties, and X-Ray Fluorescence Analysis of Functional Polysaccharides Derived from Limnospira platensis

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Spirulina (Limnospira platensis) is a nutrient-dense microalga that contains beneficial polysaccharides with multiple health benefits. Researchers extracted and analyzed these polysaccharides, finding they have strong antioxidant properties and can help regulate blood sugar levels by inhibiting α-glucosidase enzymes. These compounds also support beneficial gut bacteria growth, making spirulina a promising natural ingredient for functional foods and health supplements.

Research Topic: antioxidant activity