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35 articles for “Functional Foods”
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A Short Review on Application of Fish Proteins in Functional Foods
Abstract: Functional foods contain specific nutrients that have beneficial physiological benefits, such as lowering the risk of chronic diseases and improving overall health. Functional foods are created by adding additives that have been shown to enhance health. This review article investigates several fish-derived products as functional dietary components, with an emphasis on fish protein hydrolysates (FPH), fish protein concentrate (FPC), fish collagen, fish gelatine, fish enzymes, fish protein powder (FPP) and …
Published in International Journal of Marine Life · Vol. 1, Issue 2, 2024 · pp. 7–16 Read article
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Nutraceuticals Unveiled: Exploring the Science, Benefits, and Future of Functional Food
Abstract: The rapidly developing subject of nutraceuticals is critically examined in this review, with a focus on its scientific basis, proven health advantages, and possible future applications in the functional food industry. Key bioactive ingredients that contribute to the therapeutics effectiveness of functional foods, including flavonoids, polyphenols, carotenoids, probiotics, and essential fatty acids, have been identified and characterized as a result of recent developments in nutritional science. Both experimental and clinical …
Published in International Journal of Nutritions · Vol. 2, Issue 2, 2025 Read article
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Nutraceuticals: Bridging Nutrition and Medicine for Future Wellness
Abstract: Nutraceuticals are items that can be classified as food or a component of food and provide medical or health benefits. This paper discusses the concept of nutraceuticals, their classification, and their role in promoting health and wellness. As of 2023, the worldwide nutraceuticals market is expected to be valued at approximately USD 317.22 billion, indicating a high rate of increase. Growth is projected to reach USD 626.02 billion by 2029 …
Published in Emerging Trends in Personalized Medicines · Vol. 1, Issue 2, 2024 · pp. 26–36 Read article
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A Review Article on Nutraceuticals – An Impact on Conventional Health Care
Abstract: Nutraceuticals, combining nutrition and pharmaceuticals, have transformed healthcare. This review explores their classification, scope, benefits, and challenges. Nutraceuticals, including dietary supplements, functional foods, herbal products, and fortified foods, promote health and prevent diseases. The global market, valued at $117 billion, is expanding rapidly, fueled by the growing focus on health. Key benefits are boosted health benefits, fewer side effects, natural options improved nutrition. Classification is traditional (conventional) nutraceuticals (e.g., lycopene, …
Published in International Journal of Nutritions · Vol. 2, Issue 1, 2025 · pp. 9–23 Read article
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Physico-Chemical and Antioxidative Properties of Whey Protein Beverages
Abstract: Whey, the liquid left after milk casein precipitation, was utilized, and its physicochemical properties were assessed. The aim of the research was to analyze the availability of nutrients in whey by preparing a modified whey protein beverage. Natural and artificial whey protein beverages were prepared. We studied the shelf life of these beverages over a period of 0 to 11 days and compared them based on their acidity, viscosity, pH, …
Published in Emerging Trends in Metabolites · Vol. 1, Issue 1, 2024 · pp. 1–6 Read article
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Comprehensive Review Article on Nutraceuticals and Herbal Medicines
Abstract: Ayurveda is a roughly 5000-year-old medical system that is mainly practiced in India. It emphasizes the body, mind, and spirit in illness prevention and treatment and incorporates herbal treatments and diet. Ayurveda is one of the traditional medical systems in India. Ayurveda is based on the idea of avoiding needless pain and leading a long, healthy life. Ayurveda employs natural remedies to eradicate the disease's underlying cause by reestablishing equilibrium …
Published in International Journal of Nutritions · Vol. 3, Issue 1, 2026 · pp. 33–41 Read article
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A Comprehensive Review on Neturaceuticals in Alzheimer's and Neurodegenerative Disease an Cognitive Enhancement
Abstract: Neurodegenerative diseases, including Alzheimers disease (AD), Parkinsons disease (PD), and related cognitive disorders, represent a significant and growing public health challenge, particularly in aging populations. Despite advances in pharmacological treatments, therapeutic options for cognitive decline and neurodegeneration remain limited. Recent interest has shifted towards nutraceuticals— bioactive compounds derived from food or natural sources—as promising adjuncts or alternatives in the management of these conditions. This review examines how nutraceuticals can help …
Published in International Journal of Brain Sciences · Vol. 2, Issue 1, 2025 · pp. 1–9 Read article
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Nutraceutics: Opening the Debate for a Framework for the Safety and Efficacy of Nutraceuticals Formulations
Abstract: As of right now, there is no precise definition for nutraceuticals that distinguishes them from other food-based categories such herbal products, dietary supplements, pre- and probiotics, functional foods, and fortified foods. Several studies have shed light on the possible mechanisms of action of pharmaceutically active ingredients in food, emphasizing their ability to improve health, lower the risk of disease, and promote general wellbeing. However, Nutraceuticals confront difficulties in substantiating safety …
Published in Recent Trends in Infectious Diseases · Vol. 1, Issue 1, 2024 · pp. 27–33 Read article
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Aspergillus Oryzae: Multifunctional Powerhouse Revolutionizing Food Industries and Gut Health
Abstract: Aspergillus oryzae, commonly known as “Koji mold,” is a filamentous fungus extensively utilized in various food industries due to its robust enzymatic activity and generally recognized as safe (GRAS) status. This review explores its diverse applications, focusing on its role in fermented food production, enzyme generation, and contributions to gut health. In the production of fermented foods, such as soy sauce, miso, and sake, A. oryzae serves as a crucial …
Published in International Journal of Fungi · Vol. 2, Issue 1, 2025 · pp. 1–17 Read article
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Studies on the antioxidant content and antimicrobial activity of cucumber (cucumissativus) peel collected from bagmari, kolkata, west bengal, india
Abstract: Cucumber (Cucumis sativus) is widely consumed across the globe, yet its peels are commonly discarded as waste, despite possessing a wealth of bioactive compounds. Recent studies have highlighted that these peels contain substantial amounts of antioxidants, antibacterial, anti-inflammatory, and anti-carcinogenic properties, making them a promising candidate for value-added applications. In this study, methanolic extracts (80% v/v) of cucumber peels were systematically analyzed to assess their total phenolic content (TPC), total …
Published in Emerging Trends in Metabolites · Vol. 2, Issue 2, 2025 Read article
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Studies on the Antioxidant Content and Antimicrobial Activity of Cucumber (Cucumis sativus) Peels Collected from Bagmari, Kolkata, West Bengal, India
Abstract: Cucumber (Cucumis sativus) is widely consumed across the globe, yet its peels are commonly discarded as waste, despite possessing a wealth of bioactive compounds. Recent studies have highlighted that these peels contain substantial amounts of antioxidants, antibacterial, anti-inflammatory, and anticarcinogenic properties, making them a promising candidate for value-added applications. In this study, methanolic extracts (80% v/v) of cucumber peels were systematically analyzed to assess their total phenolic content (TPC), total …
Published in Emerging Trends in Metabolites · Vol. 2, Issue 2, 2025 · pp. 6–14 Read article
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Flaxseed and Diabetes Management: A Comprehensive Review of Recent Studies and Potential Mechanisms
Abstract: Diabetes mellitus, a condition characterized by chronic hyperglycemia, has become a significant global health challenge, leading to substantial morbidity and mortality rates. Dietary techniques are crucial for the effective control of diabetes, including both pharmaceutical and non-pharmacological therapies. Flaxseed (Linum usitatissimum) is one of the functional foods that has attracted a lot of interest because of its abundance of bioactive components, including lignans, dietary fiber, and alpha-linolenic acid (ALA). The …
Published in International Journal of Nutritions · Vol. 2, Issue 1, 2025 · pp. 24–32 Read article
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Aquaculture Advancements Through Bioactive Molecules
Abstract: A wide range of seafood species – including fish, shellfish, squid, and bivalves – generate by-products that are often discarded as waste. However, these by-products hold great potential for developing innovative functional food products. Because there is limited opportunity to recycle natural resources, the loss of profit may be accompanied by the loss of ecological sustainability, given that the “wastes” of industrial processing can account for up to 75% of …
Published in International Journal of Marine Life · Vol. 2, Issue 2, 2025 Read article
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Millet Bran: Unveiling Its Potential Health Benefits
Abstract: Millet bran, derived from various millet grains, has emerged as a potent nutritional source, rich in fiber, vitamins, minerals, antioxidants, and omega-3 and omega-6 fatty acids. Its rising popularity is driven by its gluten-free nature, nutrient density, and sustainability. This review aims to explore the potential health benefits of millet bran, focusing on its digestive health, blood sugar control, heart health, antioxidant properties, and fatty acid composition. The Millet brand …
Published in International Journal of Nutritions · Vol. 1, Issue 2, 2024 · pp. 11–19 Read article
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Comparative Analysis of Bioactive Phytochemical Profiles of Moringa Oleifera and Aegle Marmelos Grown in Bundelkhand
Abstract: A comparative analysis of the bioactive phytochemical profiles of Moringa oleifera and Aegle marmelos grown in the Bundelkhand region was conducted to explore their potential health benefits. These properties make healing plants valuable in herbal medicine, supporting various aspects of health and well-being. The study aimed to determine the differences in the concentrations of bioactive compounds such as phenolic, flavonoids, alkaloids, and vitamins C and E in the leaves and …
Published in Emerging Trends in Metabolites · Vol. 1, Issue 2, 2024 · pp. 14–24 Read article
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Anticancer, Nutritional & Other Therapeutic Potentials of Microgreens
Abstract: Microgreens are young, tender greens, immature greens (require light for photosynthesis and growing medium) that are developed from the seeds of cereals, herbs, legumes, and vegetables. These are used to enhance the color, texture, or flavor of salads and main dishes. The immature plants are harvested between 7 and 21 days, depending on the variety. They are referred to as "living superfoods," "functional foods," or "nutraceuticals," because they are rich …
Published in Emerging Trends in Metabolites · Vol. 3, Issue 2, 2026 Read article
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Microwave Processing of Foods: Applications and Future Perspectives
Abstract: This paper introduces microwave-assisted processing of foods, fundamental principles and future perspectives provides a comprehensive exploration of the evolving landscape of microwave technology in the food processing. Despite widespread use in households, the industrial application of microwave processing remains relatively untapped. The narrative delves into specific applications, such as blanching, baking, pre-cooking, thawing and tempering, pasteurization, sterilization, microwave-assisted frying, rapid extraction, drying and inactivation of microorganisms, emphasizing the rapid temperature …
Published in International Journal of Nutritions · Vol. 1, Issue 2, 2024 · pp. 27–32 Read article
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Nutrition Induced Remodeling Dynamics of Cell Membranes: Implications for Performance, Health, and Welfare Issues in Food Animals
Abstract: Cell membranes represent dynamic structural and functional platforms that integrate nutritional signals with cellular metabolism, immune competence, and physiological adaptation in food animals. Beyond their classical role as selective barriers, membranes actively regulate nutrient transport, signal transduction, and bioenergetics through highly responsive lipid and protein networks. Dietary components, particularly fatty acids, vitamins, minerals, amino acids, and bioactive compounds, critically influence membrane composition, fluidity, and stability, thereby shaping cellular function and …
Published in International Journal of Membranes · Vol. 3, Issue 1, 2026 · pp. 25–37 Read article
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Nutrition Induced Gut Microbiota Modulation in Food Animals: Implications for Viral Susceptibility, Shedding and Transmission Dynamics for Sustainable Development
Abstract: The gut microbiota has emerged as a central mediator linking host nutrition, immune competence, and vulnerability to viral pathogens in food animals. Diet is a primary driver of microbial community structure and function, influencing metabolite production, intestinal barrier integrity, and systemic antiviral immunity. Accumulating evidence indicates that nutrition induced modulation of the gut microbiota can substantially alter viral susceptibility, replication, and shedding patterns, with downstream effects on transmission dynamics within …
Published in International Journal of Virus Studies · Vol. 3, Issue 1, 2026 · pp. 46–56 Read article
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Nutraceuticals & their classification: A Review
Abstract: The combination of "nutrition" and "pharmaceutical" is called nutraceutical. Nutraceuticals, in general, are foods or dietary components that significantly contribute to changing and preserving normal physiological function, which keeps people healthy. Nutraceuticals can be classified into various categories on the basis of their composition and mechanism of action. Nutraceuticals are food items that contain dietary fibre (DF), probiotics, prebiotics, polyunsaturated fatty acids (PUFA), antioxidants, and other herbal natural foods. These …
Published in International Journal of Land · Vol. 1, Issue 1, 2024 · pp. 11–17 Read article