Jan 2026· International journal of food Science· Vol 2026· 0 citations· 98 references
Medicine
TL;DR
A substantial body of evidence supports the ability of GBR to exert beneficial physiological effects on the host, such as modulation of lipid and glucose metabolism, antioxidant and anti‐inflammatory activities, and positive influences on gut microbiota composition.
Abstract
Germinated brown rice (GBR) has gained considerable attention as a functional food due to both nutritional and bioactive profiles as well as health‐promoting properties. The present narrative review is aimed at summarizing and discussing available research on GBR, focusing on bioactive composition and potential to support human well‐being. Based on available data, the germination process of brown rice enhances the bioavailability of key bioactive compounds, including polyphenols, γ‐aminobutyric acid, γ‐oryzanol, vitamins, and dietary fibers. Additionally, a substantial body of evidence supports the ability of GBR to exert beneficial physiological effects on the host, such as modulation of lipid and glucose metabolism, antioxidant and anti‐inflammatory activities, and positive influences on gut microbiota composition. The use of GBR in formulating functional foods and nutraceutical supplements further highlights its versatility as a promising strategy in supporting human well‐being.
This review focuses on the major bioactive phytochemicals present in dragon fruit peel, namely phenolic compounds, flavonoids, tannins, and betalains, along with the essential nutrient vitamin C, providing a comprehensive overview of these components, including their chemical characteristics and functional roles in fish nutrition when incorporated into diets.
Ng Chinglembi Devi, Cheryl Antony, E. Prabu et al.· Journal of Fisheries· 0 citations
As a sustainable plant protein resource, wheat germ protein (WGP) has attracted increasing attention because of its high digestibility, balanced essential amino acid profile, and broad potential in functional food development. However, its industrial application remains limited by processing bottlenecks and an incomplete understanding of its structure-function relationships and molecular mechanisms of action. This review systematically summarizes the structural characteristics, digestion behavior, and functional properties of WGP, and further evaluates its incorporation into diverse food matrices, particularly bakery products, meat analogues, and other functional formulations. In addition, current evidence on the physiological activities of WGP and its derived bioactive peptides is critically examined, with emphasis on antioxidant, antihypertensive, immunomodulatory, neuroprotective, and metabolic regulatory effects, together with the signaling pathways involved. Available studies indicate that WGP-derived peptides exert health-promoting effects not only through activation of key pathways such as Nrf2 and AMPK, but also through modulation of systemic homeostasis via the gut-brain and gut-liver axes. Overall, this review highlights the need to move beyond conventional nutritional fortification toward a mechanism-oriented design strategy, and provides a theoretical basis for the development of next-generation functional foods and specialized medical nutrition products based on WGP.
Long Pan, Jing Cai, Ai-Mei Liao et al.· Critical reviews in food sci...· 0 citations
Pulses demonstrate promising potential to improve gut health by promoting beneficial microbiota, increasing short-chain fatty acid production, and enhancing intestinal barrier function, highlighting the need for long-term human interventions and scalable processing strategies to fully realize their potential.
Claudia E. Lazarte, Rucha Rane, F. Hållenius et al.· Nutrients· 0 citations
Mental health disorders affect almost one in eight individuals worldwide, underscoring the need for accessible, nutrition-based approaches capable of influencing the gut–brain axis. Psychobiotics have gained increasing attention for their ability to affect microbial and neurochemical pathways, and in parallel, sea buckthorn (SB) is recognized as a rich source of polyphenols with strong antioxidant potential. This study investigated the synergistic integration of
Lactiplantibacillus plantarum
299 V with SB (fresh or freeze-dried) in oat-based cereal bars to enhance bioactive stability and support the development of a stable delivery system. A lipid-rich chocolate coating was applied to improve the protection and retention of bioactive compounds during storage. SB incorporation enhanced antioxidant activity, with the freeze-dried coated formulation maintaining 70% of its initial DPPH radical scavenging activity (3.68 to 2.58 mmol TE/g DW) and 87% of ABTS activity (12.71 to 11.04 mmol TE/g DW) after 70 days. Sensory assessment confirmed good consumer acceptability for the optimized formulation. Overall, these findings indicate that oat-based cereal bars are promising carriers of the psychobiotic strain
L. plantarum
299 V and SB bioactive compounds.
Ana-Maria Cocean, Bernadette-Emőke Teleky, G. Martău et al.· Journal of Food Measurement...· 0 citations
Honey is a natural bee-derived product that has been valued for centuries as both a food and a traditional remedy. While its composition is dominated by carbohydrates, accumulating evidence suggests that many of its health-promoting properties may be substantially influenced by its minor non-glucidic constituents, including phenolic acids, flavonoids, amino acids, proteins, organic acids, enzymes, vitamins, and minerals. This review provides a comprehensive overview of the physicochemical composition of honey and critically examines the relationship between its bioactive constituents and its biological activities. Particular attention is given to the antioxidant, antimicrobial, anti-inflammatory, wound-healing, antidiabetic, antiviral, and anticancer properties of honey, as supported by experimental and clinical studies. Emerging evidence indicating that honey and its phenolic-rich fractions may protect against cyclophosphamide-induced toxicity and inhibit protein glycation is also discussed, suggesting a potential contribution of the non-glucidic fraction to mechanisms relevant to the prevention of oxidative stress-related and metabolic disorders. Furthermore, recent advances supporting the characterization of honey as a natural deep eutectic solvent (NADES) are reviewed. This emerging concept provides a potential mechanistic framework for understanding how honey may influence the extraction, stabilization, transport, and bioavailability of certain phytochemicals, although these effects remain dependent on the specific compound–honey system and experimental conditions. Collectively, the available evidence supports the view that honey is not merely a natural sweetener but rather a complex bioactive matrix with potential applications in functional foods, nutrition, and the development of bioactive formulations, while further clinical validation is required.
Houssam Lakhmili, Zineb Lakouam, Khawla Benbnidak et al.· Academia Biology· 0 citations
As awareness of healthy living and balanced diets increases, interest in nutrient-rich
foods has grown. In this context, underutilized grains are gaining attention for their untapped
potential. Many cereals and pseudocereals remain largely overlooked despite their potential to
improve modern diets. With their rich nutritional and functional properties, these grains offer
valuable alternatives to commonly consumed cereals, particularly for gluten-free diets and sustainable food systems. This review examines the nutritional value, bioactive compounds, health
benefits, and processing challenges of underutilized cereals and pseudocereals, with particular
emphasis on anti-nutritional factors and processing techniques that enhance nutrient availability
and sensory quality.
A structured literature search was conducted using Scopus, Web of Science, PubMed, and
Google Scholar to identify relevant peer-reviewed studies published between 2000 and 2025.
The selected literature was critically reviewed and qualitatively synthesized to provide a comprehensive overview of the nutritional composition, bioactive constituents, health-promoting
properties, and processing characteristics of underutilized grains.
Compared with traditional cereals, underutilized grains contain higher levels of β-glucans, functional proteins, essential fatty acids, vitamins, and antioxidant-rich phytochemicals. These components are associated with potential health benefits, including antioxidant, anti-diabetic, antiinflammatory, and cardioprotective effects. However, their nutritional potential may be limited
by anti-nutritional compounds such as tannins, phytic acid, oxalates, saponins, and trypsin inhibitors. Processing techniques such as popping, roasting, flaking, boiling, and extrusion have been
shown to reduce these compounds while improving flavour consistency, texture, and overall nutritional quality.
The reviewed evidence indicates that underutilized grains possess considerable nutritional and
functional potential; however, appropriate processing strategies are essential to reduce antinutritional factors while preserving bioactive compounds. Greater utilization of these grains may
support the development of sustainable, nutrient-dense, and gluten-free food products.
Underutilized grains hold significant promise for improving human nutrition and supporting sustainable dietary patterns. With appropriate processing strategies, their nutritional and functional
benefits can be better utilized. Their inclusion in daily diets may contribute to healthier food
choices, expanded gluten-free options, and improved long-term health outcomes.
S. Dhiman, Krishan Kumar, Jumken Lendo et al.· Current Nutraceuticals· 0 citations
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