Functional foods – Page 2

Antioxidant and Anti-Inflammatory Properties of Mushroom-Based Food Additives and Food Fortified with Them—Current Status and Future Perspectives

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Mushrooms are nutrient-rich foods containing compounds that protect our bodies from damage and reduce inflammation. When mushrooms are processed into powders, extracts, or specially designed capsules, they can be added to ordinary foods like bread, pasta, and yogurt to make them healthier. This review shows that these mushroom-enriched foods successfully boost the antioxidant power of products, though the best results depend on how the mushrooms are prepared and which type of food they’re added to.

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.

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.

Metabolite Profiles and Biological Activities of Different Phenotypes of Beech Mushrooms (Hypsizygus marmoreus)

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This study compared white and brown varieties of beech mushrooms, which are popular edible mushrooms in South Korea. Brown beech mushrooms were found to have higher levels of beneficial compounds called phenolics, which give them a more bitter taste and brown color. The research showed that brown mushrooms have stronger health-promoting properties, including better abilities to fight bacteria, reduce inflammation, and combat oxidative stress, making them potentially more valuable as functional foods for health and nutrition.

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.

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.

Hypoglycemic Properties of Leccinum scabrum Extracts—An In Vitro Study on α-Glucosidase and α-Amylase Inhibition and Metabolic Profile Determination

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Researchers tested birch bolete mushrooms (Leccinum scabrum) for diabetes-fighting properties. They found that extracts from this edible mushroom were exceptionally effective at blocking enzymes that break down carbohydrates, potentially helping control blood sugar levels. The study identified key beneficial compounds including healthy fats and plant alkaloids, suggesting the mushroom could become a functional food or dietary supplement for managing type-2 diabetes.

Freeze-Dried Probiotic Fermented Camel Milk Enriched with Ajwa Date Pulp: Evaluation of Functional Properties, Probiotic Viability, and In Vitro Antidiabetic and Anticancer Activities

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Researchers created a powdered functional food by combining fermented camel milk with Ajwa date pulp and probiotics. The product showed promise in helping manage blood sugar levels and fighting cancer cells in laboratory tests. Adding date pulp improved the powder’s ability to mix with water and helped beneficial bacteria survive digestion. This combination of camel milk and dates offers a potential new functional food option for people looking to prevent or manage diabetes and other diseases.

The Role of Wolfiporia cocos (F. A. Wolf) Ryvarden and Gilb. Polysaccharides in Regulating the Gut Microbiota and Its Health Benefits

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Wolfiporia cocos, a fungus used in traditional Chinese medicine for over 2000 years, contains polysaccharides that act as prebiotics to improve gut health. These polysaccharides promote the growth of beneficial bacteria while inhibiting harmful ones, increase production of healthy metabolites, and strengthen the intestinal barrier. By improving gut microbiota composition, these polysaccharides can help prevent and treat various diseases including obesity, diabetes, and inflammatory conditions.

Bioactive Metabolites from the Fruiting Body and Mycelia of Newly-Isolated Oyster Mushroom and Their Effect on Smooth Muscle Contractile Activity

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Researchers isolated a new oyster mushroom strain and studied how it affects digestive system health. They compared the fruiting body and mycelium (root-like structure) and found that water extracts of the fruiting body were rich in beneficial compounds like β-glucans and antioxidants. When tested on stomach muscle tissue, these extracts caused muscle contractions in a dose-dependent manner, suggesting potential benefits for digestive function. This discovery could lead to new natural supplements supporting gut health.

Research Topic: Functional foods