Review
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Review
Aug 2026
Wheat germ protein in functional foods: structure, processing, applications, and mechanistic insights.
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 incomple...
Long Pan, Jing Cai, Ai-Mei Liao et al.
· Critical reviews in food sci... · 0 citations
Review
Open access
Aug 2026
Bioavailability of dietary polyphenols and plant bioactives in functional foods: insights and limitations from in vitro digestion models
This review provides a comprehensive evaluation of how bioactive compounds within plant- and animal-derived food matrices interact with human physiology and metabolic pathways, with a particular focus on secondary metabolites synthesized or transformed via microbial pathways. The manuscript covers a diverse range of li...
M. E. Ibrahim, Utku Benan Usta, Seydi Yıkmış et al.
· Frontiers in Nutrition · 0 citations
Review
Open access
Sep 2026
Inulin: functional ingredients in food industry, extraction, and health applications—a comprehensive review
Inulin is a naturally occurring water-soluble fructan-type polysaccharide composed primarily of β (2→1)-linked D-fructose units, typically terminated by a glucose residue. Inulin is widely used as a functional ingredient due to its technological and health-promoting benefits. This review provides a comprehensive, up-to...
S. Salvi, Ashish Dabade, Navami Pai et al.
· Exploration of Foods and Foo... · 0 citations
Review
Open access
Sep 2026
Unlocking the Potential of Rosmarinus officinalis L.: Modern and Sustainable Strategies for the Extraction of Bioactive Metabolites for Cosmetic and Functional Food Applications
The food and cosmetics industries are showing increasing scientific interest in plant-based bioactive compounds, positioning rosemary (Rosmarinus officinalis L.) as a high-value source of phytochemicals with antioxidant, antimicrobial, anti-inflammatory, and neuroprotective properties. This review analyzes the principa...
A. J. Nevárez-Ramírez, Mónica I. García-Aranda, René Cabezas et al.
· Foods · 1 citation
Review
Open access
Sep 2026
Allium ursinum L. as a Source of Natural Antioxidants: Phytochemical Diversity, Biological Effects, and Functional Food Applications
Allium ursinum L. ursinum (wild garlic) is a promising source of bioactive compounds for functional foods, nutraceuticals, and clean-label products but evidence is derived predominantly from in vitro and animal studies, with limited clinical validation.
C. Rosan, G. Opris, A. Tocai (moţoc) et al.
· Antioxidants · 0 citations
Review
Open access
Sep 2026
Honey as a functional food: composition, bioactive compounds, health benefits and applications
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