Edible insects as future food: chances and challenges
September 2021
The consumption of insects (entomophagy) has recently attracted global attention for health reasons as well as environmental and economic benefits. Achieving environmentally sustainable food security...
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An overview on the major mycotoxins in food products: characteristics, toxicity, and analysis
June 2022
Mycotoxins are potentially hazardous secondary metabolites produced by filamentous fungi (molds). These small molecular weight compounds (often less than 1 000 Da) are found in nature and are almost...
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Nutritional quality and health benefits of microgreens, a crop of modern agriculture
September 2021
Microgreens are young, tender greens that are used to enhance the color, texture, or flavor of salads and main dishes. They can be grown in small scales and indoors, making them widely adopted by controlled...
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Research progress on classification, sources and functions of dietary polyphenols for prevention and treatment of chronic diseases
December 2023
•Diet with polyphenols is strongly related to decrease the risk of chronic diseases.•Classification and sources of dietary polyphenols are systematically summarized.•This paper presents an overview...
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Phytochemical and nutritional properties of sumac (Rhus coriaria): a potential ingredient for developing functional foods
January 2025
Sumac (Rhus coriaria) is a flowering plant that is widely consumed for its promoting health benefits and used in food preparations as a spice in the Mediterranean region. It is a high shrub or small...
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Classification and antioxidant assays of polyphenols: a review
September 2024
•The antioxidant capacity of polyphenols could be affected by their structure, stability, bioavailability and food matrix.•The chemical antioxidant assays are simple and fast, but these reactions vary...
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How does the addition of mushrooms and their dietary fibre affect starchy foods
March 2022
Mushrooms contain multiple bioactive compounds of which dietary fibre is a representative type. Fortification of extracted or naturally derived dietary fibre in staple starchy foods constitutes a strategy...
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Review on herbal tea as a functional food: classification, active compounds, biological activity, and industrial status
September 2023
This paper reviews recent and historical reports identifying the active constituents of herbal teas. It also summarizes literature on the biological activity and potential mechanisms of action of herbal...
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A review on nutritional advantages of edible mushrooms and its industrialization development situation in protein meat analogues
March 2023
•Comparative analysis of nutrition data of mushrooms, meat, and commonly used plant ingredients for making meat analogue.•The unique nutritional advantages of edible mushrooms protein meat analogue...
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Coconut oil as a therapeutic treatment for alzheimer's disease: a review
March 2022
The coconut tree (Cocos nucifera) which is also known as the “Tree of life” has its own values in each part of the tree and coconut oil is more prestigious among them. At present, the consumption of...
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Traditional food, modern food and nutritional value of Sea buckthorn (Hippophae rhamnoides L.): a review
September 2023
•Systematic combing of traditional sea buckthorn food and modern sea buckthorn food•Nutritional and therapeutic value of sea buckthorn•Wide Application of sea buckthorn in food industry...
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Fungi for future foods
September 2021
The rapid growth of human civilizations has led to imminent pressures to develop new food products with increased nutritional characteristics and decreased environmental footprints. Filamentous fungi,...
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Bioactive compounds, nutraceutical values and its application in food product development of oyster mushroom
December 2024
•Oyster mushroom has an excellent sources of biological proteins, fiber, vitamins (C, B1, B3, folic acid, B12), minerals (potassium & phosphorus), significant content of linoleic and oleic acid.•Due...
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Industrialization progress and challenges of cultivated meat
June 2024
•The present research status and difficulties of cultivated meat were summarized.•The advantages and disadvantages of cultivated meat are discussed objectively.•The requirements for the cultivated meat...
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Evaluating probiotic properties of gut microflora for gut modulation as an adjuvant therapy for Parkinson's disease
May 2025
•Exploring gut-microflora for potent probiotic properties to be used as an adjuvant therapy for PD.•These properties include identification of bacteria that do not interfere with drug treatment, produce...
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Plant proteins, insects, edible mushrooms and algae: more sustainable alternatives to conventional animal protein
May 2025
•Alternative proteins are expected to play an important role as a good source of nutrition in the near future.•Aspects of nutritional value, protein properties of alternative protein were related•Understanding...
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Ceylon cinnamon: a versatile ingredient for futuristic diabetes management
June 2022
Cinnamon has been used for centuries as a flavor ingredient and for medicinal purposes. It is known to reduce the risk of cancers, hyperlipidemia, and hyperglycemia due to the presence of a variety...
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Comparison of blood glucose responses by cane sugar (Saccharum officinarum) versus coconut jaggery (Cocos nucifera) in type 2 diabetes patients
September 2022
Type 2 diabetic mellitus is a predominant metabolic disorder that has a direct impact on human health. Although scientific data are deficit, coconut jaggery has been suggested as a better alternative...
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Review on plant-derived bioactive peptides: biological activities, mechanism of action and utilizations in food development
June 2022
Plant proteins are good alternative to animal sources in bioactive peptide production due to their safety, low-cost, rich resources and easy for large scale production. The bioactivities of the peptides...
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Polymer-based encapsulation in food products: a comprehensive review of applications and advancements
January 2025
•Natural and synthetic polymers can encapsulate bioactives.•Polymeric encapsulations can be incorporated into different food matrices.•Unpleasant tastes and odors can be masked by encapsulation.•Encapsulation...
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Diet and food in attention-deficit hyperactivity disorder
June 2022
Deficiencies of nutrients, including vitamins, minerals and polyunsaturated fatty acids, and surpluses of food items, such as sucrose and artificial food additives, have not convincingly been shown...
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Medical foods in USA at a glance
December 2021
•Medical food is a specific class of functional foods•There is a clear definition of medical food by the US FDA•It has distinct differences from dietary supplements and conventional foods...
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Towards human well-being through proper chewing and safe swallowing: multidisciplinary empowerment of food design
September 2021
•Human well-being requires proper chewing and safe swallowing.•Complex food structure–property–processing interplays control food bolus formation.•Food-mouth-gut-brain crosstalks occur during food chewing,...
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Overview on the edible mushrooms in Egypt
March 2023
•Edible Mushrooms are considered important source of food for humans.•Edible Mushrooms have various of nutritional values and the health benefits.•Mushrooms are very important plants in Egypt from ancient...
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Wheatgrass (Triticum aestivum): a miraculous microgreen: an overview
May 2025
Plants have been utilized by humans throughout history for a variety of purposes, including sustenance and medicinal intentions. Since ancient times, wheatgrass has been utilized as a type of microgreen...
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