The transition to more diversified protein sources presents legumes, such as peas, as excellent alternatives to animal protein. In light of this shift, understanding the sensory variation of pea genetic resources becomes crucial in broadening their appeal and promoting greater consumption. This study aimed to identify key factors influencing the sensory attributes of landrace peas, including variety (accession), location (geographical area of cultivation), and harvest year. Through a quantitative descriptive sensory analysis of six Swedish landrace pea accessions, cultivated over 1-2 years in three different Nordic countries, we analyzed the sensory attributes in detail and evaluated potential interactions between the pea accessions, their respective growing locations, and the varying harvest years. The results show that the sensory variation in the studied landrace pea accessions is primarily attributed to the chosen accession, despite the differences in location and harvest year. Notably, the results also reveal the potential impact of the location on the perceived and taste of peas. These findings underscore the critical role of careful variety selection and breeding to enhance the sensory experience of peas, enabling the development of diverse pea-based products that cater to consumer preferences.

Meat, fish, and seafood are animal products that can be found in various forms in the human diet. In Western culture, there are trends to reduce meat consumption. This work was created to assess how various factors influence the fact that we like to eat meat, fish, and seafood. Exploring these relationships will contribute to our understanding of why dietary interventions for the above foods may be so difficult to implement in some groups of people. Two hundred eighty-three people living in Poland took part in the study. An interview and olfactory tests were conducted together with assessments of food preferences from 25 types of food products. The extent to which sex, age, body mass index, tobacco addiction, and sense of smell influence 'meat, fish and seafood' consumption was assessed. Using the factor analysis, a coherent group of 'meat, fish and seafood' products was selected: beef, pork, veal, cured meats, poultry, fish dishes, and seafood. 'Meat, fish and seafood' was liked more by men, compared to women ( = .85; CI = .60, 1.10;  = 6.66,  = .14;  < .001), whereas other factors did not affect the preference of dishes from this group as a whole. A detailed analysis of each type of food separately showed, however, that not only is gender important, but fish is liked more by older people, and cured meats by people who identify odors more efficiently. When planning a diet change, including the products mentioned above, we should consider the sex and age of the person to whom the diet is addressed, because men declare a higher derived pleasure from eating various types of meat, fish, and seafood than women, while older people like fish more.

The eryngo plant is an herb related to the Apiaceae family with the greatest diversity of species, has a gorgeous taste when eaten as a vegetable, and is traditionally used in folk medicine for its health benefits. The present study was to assess the effects of different drying methods and storage times on the quality and appearance of . The treatments of this study were drying methods (room temperature (25°C) with proper ventilation, oven temperature 55°C, vacuum oven temperature 55°C, and a microwave with a power of 500 W) and storage times (1, 75, and 150 days). The lowest brightness index and the highest browning index were found in the shade-dried samples kept in the refrigerator for 150 days. In these samples, the numerical values of chlorophyll were lower than others. After 75 days, in the vacuum oven-dried samples, the maximum levels of total phenolics and flavonoids and antioxidant activity were calculated. The colorimetric test showed that the oven-dried samples maintained their green color well. However, the storage decreased the quality of plant samples due to the degradation of chlorophyll. Overall, this study showed that the highest greenness and appearance qualities were found in the samples dried in a vacuum oven at 55°C. It seems that appearance indices can be introduced as an initial and quick step in the qualitative assessment of dried leafy products.

Intestinal mucositis poses a significant concern associated with cancer therapy. This study aims to investigate the protective and/or healing effect of fig seed oil (FSO) on 5-fluorouracil (5-FU)-induced intestinal mucositis by targeting inflammatory markers and histologic changes in rats. Albino Wistar adult rats were randomly divided into four groups, including three male and three female animals. All the animals in the four groups had a normal standard diet and water throughout the experimental period, which lasted up to 11 days. Rats were administered FSO 0.6 mL (mucositis FSO group) and FSO 0.2 mL (mucositis FSO-R group) daily throughout the experiment. These two groups and one additional group (mucositis group) were given an intraperitoneal injection of 5-FU (300 mg/kg) on Day 5 of the experiment. In contrast, the fourth group (Control group) was given an intraperitoneal saline injection on Day 5 of the experiment. FSO treatment ameliorated 5-FU-induced intestinal mucositis. On immunohistologic examination, FSO suppressed significantly the activation of NF-κB and expression of IL-β and TNF-α of the harvested intestinal tissue. The reduced dose FSO (mucositis FSO-R) was as effective as the full dose (mucositis FSO) in suppressing IL-β and TNF-α production, but was not as effective as the full dose in suppressing NF-κB. On light microscopy, FSO attenuated significantly 5-FU-induced anomalies, such as the reduction of intestinal villus length and Goblet cell count. The reduced dose FSO (mucositis FSO-R) was as effective as the full dose (mucositis FSO) in restoring villus length, but was not as effective as the full dose in restoring Goblet cell count. The findings of the study suggest that FSO inhibits 5-FU-induced intestinal mucositis via modulation of mucosal inflammation.

The current study focuses on the effect of extract on the probiotic properties of lactic acid bacteria isolated from camel milk in the region of El Oued (Algeria). Chromatographic analysis by HPLC was carried out to detect the most important compounds extracted from the plant. The total phenolic and flavonoid contents were determined using the colorimetric procedures Folin-Ciocalteu and aluminum chloride. The probiotic properties were studied and evaluated in vivo with extracts after isolating strains from camel's milk and identifying them using 16S rRNA gene sequencing. Chromatographic profiles of the phenolic compounds revealed that extract is rich in quercetin. After conducting chemical analyses of polyphenols and flavonoids, the results demonstrated a high content of phenolic compounds in extracts (polyphenols: 103.80 ± 0.30 mg GAE/g E. flavonoids: 15.85 ± 0.80 mg QE/g E). Sequencing and phylogenetic analysis showed that the isolates belong to and strains. The combination of and restored the healthy intestine wall structure and returned the blood biochemical parameters to normal values. It was found that the mixture enhanced anti-inflammatory effectiveness by reducing erythrocyte sedimentation rate and C-reactive protein values. has a high polyphenol and flavonoid content which can have a considerable impact on probiotic properties.

The ice plant ( L.) is a halophyte that could become an alternative crop because of its interest as a functional food and its adaptation to high-saline soils. In this work, leaves from wild ice plants were compared with their cultivated counterparts in a soilless system at different salinities and light exposures for assessing growth parameters, moisture, fatty acid profiles, total carotenoids, phenolic compounds, vitamin C, antioxidant activity, and antiproliferative activity against the HT-29 colorectal cancer cell line. Moisture ranged between 876 and 955 g kg, and wild plants contained higher proportions of α-linolenic acid (58.7%-60.7% of total fatty acids) than cultivated ones (20.4%-36.6%). Vitamin C ranged between 819 and 1143 mg kg fresh leaves. Higher salinity led to a larger production of carotenoids, whereas plant mass, total phenolic content, and antioxidant activity increased in plants grown using L8 NS1 and L8 AP67 lamps in comparison with white-light ones. Phenolic profiles were assessed by LC coupled to a hybrid mass spectrometer Q-Orbitrap. Total phenolic acid content was 3-4-fold higher than that of flavonoids, and sinapic, -coumaric, gallic, 4-hydroxybenzoic, and 2-hydroxy-4-methoxybenzoic acids, as well as gallocatechin, occurred in all samples. Hydroalcoholic extracts of ice plant leaves showed dose- and time-dependent antiproliferative activity against the HT-29 human colorectal cancer cell line, and GI was between 920 and 977 μg mL of plant extract. This work contributes to improving knowledge about the growth parameters, phytochemical profiles, and biological activities of wild and cultivated ice plants.

Foxtail millet is typically dehulled before consumption or processing. However, foxtail millet bran also contains abundant phenolic compounds and other nutrients. Edible fungi have rich extracellular enzyme systems; are environmentally friendly and safe for consumption; and have been shown to effectively degrade lignin and cellulose. This study aimed to screen edible fungi that can effectively ferment undehusked foxtail millet, improving its nutritional value and antioxidant properties through solid-state fermentation (SSF). The results demonstrated that fermentation utilizing exhibited significant improvements in both the phenolic compound content and antioxidant properties of foxtail millet, with the optimal fermentation period determined to be 30 days. The physical and functional properties of fermented undehusked foxtail millet (FFM) flour were effectively improved, increasing crude protein, vitamin C, and crude polysaccharide contents by 11.46%, 27.78%, and 54.17%, respectively. In vitro scavenging activities of FFM were 73.19%, 93.86%, and 63.75% for 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS·), and superoxide anion radicals (O ), respectively. The total antioxidant capability (T-AOC) and superoxide dismutase (SOD) activity of FFM were 1.01 mM Trolox equivalents (TE)/g and 89.05 U/g, respectively. Additionally, T-AOC, SOD, and glutathione peroxidase (GSH-Px) activities increased, whereas malondialdehyde (MDA) levels decreased in the heart, liver, and kidneys of mice treated with FFM flour, indicating enhanced antioxidant capacity. Therefore, fermentation with edible fungi is suitable for improving the nutritional composition and antioxidant properties of foxtail millet.

Encapsulation of bioactive molecules for therapeutic use is gaining great interest in the scientific community. Several encapsulation methodologies have been evaluated, sacrificing, in some cases, either encapsulation efficiency or compound integrity. Our work developed Maillard conjugates (MCs) based on the whey protein (WP)-Maltodextrin (MD) interaction to encapsulate quercetin by freeze-drying. The WP:MD ratio used (1:2 or 1:3) yielded the formation of MCs, demonstrated by an increased browning index and changes in the protein secondary structure. Freeze-drying showed high encapsulation efficiency, reaching 87.65% and 84.72% in treatments loaded with 3.3 mg quercetin/g MCs. Quercetin-loaded MCs showed spherical-shape (4-10 μm) and a negative charge, suggesting colloidal stability. Moreover, in vitro tests demonstrated a sustained release of quercetin throughout the oral, gastric, and intestinal phases, highlighting the MCs efficacy as bioactive delivery systems. This work provides useful information to design bioactive compound delivery systems for food and pharmaceutical applications.

Microbial contamination and the need for sustainable food production are driving the shift toward biodegradable food packaging materials. There is an urgent need to develop smart food packaging materials that can prevent contamination and prolong the shelf life of meat. To achieve this, the physical-chemical characteristics of polyvinyl alcohol (PVA)-based packaging films were enhanced through incorporation of lactic acid and anthocyanins to act as a pH indicator. The mechanical, hydrophilic, barrier, and antibacterial properties of the composite films were then evaluated to test the ability of the film to act as a packaging material. In addition, the surface morphology was studied by scanning electron microscopy (SEM), the functional groups by Fourier transform infrared (FTIR) spectroscopy, optical transparency using ultraviolet-visible (UV-vis) spectrophotometer, crystallinity by powder diffraction, and their thermal properties by thermal gravimetric analysis (TGA). The films had a swelling degree (SD) of 222.60 ± 21.19%, dry content (DC) of 70.56 ± 2.54%, moisture content (MC) of 29.44 ± 2%, ALRO moisture (AM) content of 41.85 ± 5.06, and total soluble matter (TSM) of 8.05 ± 1.05%. Moreover, incorporation of lactic acid enhanced the mechanical and the thermal properties of the films but it reduced their optical transparency. The water vapor permeability (WVP) was found to be 14.32 × 10 g s Pa and it inhibited the growth of (EC) (10.67 ± 0.58 cm), (SA) (10.50 ± 0.40 cm), (PA) (10.33 ± 0.58 cm), and (11 ± 1 cm) but not (BS). The film's hue changed from red to green over time when used as a packaging material for meat under ambient condition indicating a deterioration in freshness. In conclusion, the developed packaging film exhibited enhanced mechanical, antimicrobial, and hydrophilic properties and it can be used to store and relay information when stored meat begins to decompose through a visible color change of the films.

There is increasing evidence supporting the relationship between imbalance of gut microbiota and development of chronic kidney and cardiovascular diseases. This study aimed to investigate the effect of synbiotic supplementation on plasma levels of advanced glycation end products (AGEs) and cardiovascular risk factors in hemodialysis (HD) patients. In this randomized, double-blind, placebo-controlled clinical trial, 36 HD patients were randomly allocated into two groups to receive two synbiotic supplements ( = 19) or placebo ( = 17) daily for 12 weeks. Levels of AGEs, fibrinogen, hemoglobin A1c (HbA1c), and other measures were assessed at the beginning and end of the study. The data were analyzed using independent t-tests, paired t-tests, and analysis of covariance (ANCOVA). At the end of the study, the plasma levels of AGEs increased significantly in both the synbiotic ( < .001) and control ( = .001) groups, but the difference between the groups was not significant ( = .272). Plasma levels of fibrinogen decreased specifically within the synbiotic group ( = .007), and a statistically significant disparity between the groups persisted at the study's conclusion ( = .016). The mean levels of blood urea nitrogen (BUN) decreased ( < .05) in both groups, but there was no difference between the two groups at the end of the study ( = .116). No significant differences were observed in other measured biomarkers. Synbiotic supplementation improved plasma fibrinogen and BUN levels in HD patients, but did not significantly improve AGEs and HbA1c. Further investigations are needed to investigate the effect of probiotics on AGEs in HD patients at different stages of kidney disease.

Three extruded dog diets were created for a nutritional study with different primary protein sources (BAS: lamb meal (LM) and deboned lamb (DL); CHK: chicken meal, LM, and DL; PEA: dried ground pea, LM, and DL). All diets were processed using the same single-screw extruder, shipped from the processing facility on the same day, and transported under the same conditions in January 2021. After 8 months of storage in a temperature and humidity-controlled room in September 2021, only the PEA diet was molded upon inspection. Mold and mycotoxin analysis of all diets was conducted in both September 2021 and at expiry in January 2022, which confirmed mold and mycotoxin contamination to some degree in all diets and most pronounced in the PEA diet across both timepoints. Nutrient analysis of all diets was conducted at production and 2 months post-expiry in March 2022. As expected, fatty acid and vitamin contents of all diets decreased between sampling timepoints, and amino acid contents generally remained stable. Methionine decreased by 14% in CHK, cystine decreased by 15% and 20% in CHK and PEA, respectively, tyrosine decreased by 30%, 25%, and 27% across BAS, CHK, and PEA, respectively, and taurine decreased by 50%, 42%, and 55% across BAS, CHK, and PEA, respectively. Inaccurate measurement of the PEA diet moisture content post-production likely led to mold development which may also negatively impact the availability of nutrients and could put dogs at risk for mycotoxicosis and nutrient deficiencies if not closely monitored, but controlled studies are required.

It is crucial to explore the impact of dietary interventions on depression and develop functional antidepressant foods, due to the significant side effects and poor treatment compliance of antidepressant drugs. flowers are edible and medicinal materials owing to their delightful floral aroma and significant health benefits. Here, we evaluated the antidepressant effects of the ethanolic extract of var. flowers (OFE) and investigated the mechanisms of action on the serotonin system and neuroinflammation, and analyzed the main chemical components of OFE. A single administration of OFE significantly reduced the immobility duration in the forced swimming and tail suspension tests in mice without affecting locomotor activity. OFE exhibited selective enhancing effects on 5-HTergic function in vivo, as demonstrated by its potentiating effects on 5-hydroxytryptophan (5-HTP)-induced head-twitch behavior and alleviation effects on reserpine-induced ptosis deficits. In addition, OFE increased 5-hydroxytryptamine (5-HT) concentration and upregulated 5-HT expression in reserpine-treated mice, further validating its effects on 5-HT transmission. Interestingly, OFE significantly alleviated microglia activation and the production of inflammatory mediators, both in reserpine-treated mice in vivo and lipopolysaccharide (LPS)-stimulated BV-2 cells in vitro. Additionally, 62 components in OFE were identified using ultra-performance liquid chromatography quadrupole time-of-flight high-resolution mass spectrometry, and glycoside derivatives were shown to be the major constituents of OFE. The present study showed that OFE can alleviate depressive-like behaviors by modulating the serotonin system and reducing neuroinflammation. These results suggest that OFE can be valuable dietary supplements with therapeutic effects on depression.

In this study, peptides were isolated and purified from Maxim. cake meal for the first time, with the aim of discovering peptides with excellent antioxidant properties. Peptides were isolated and purified from the cake meal using ultrafiltration and dextran gel chromatography. Fractions with significant antioxidant activity were identified by mass spectrometry (MS) and the peptides were screened and characterized using techniques, such as network pharmacology and molecular docking. The results showed that the CIPs-I-F2 fractions possessed excellent antioxidant activities, and a total of seven peptides were screened, with the main targets of action including serine/threonine-protein kinase AKT (AKT1), signal transducer and activator of transcription 3 (STAT3), and matrix metalloproteinase 9 (MMP9), among which ISKPTWADF had the highest total binding energy to the target. ISKPTWADF was synthesized in vitro by solid-phase synthesis and showed a dose-dependent protective effect against the hydrogen peroxide (HO)-induced oxidative damage model in human hepatocellular carcinoma HepG2 cells, with its main active site on the tryptophan indole ring at position 52N-127H.

In this study, and probiotic bacteria were encapsulated using oleaster flour, which is rich in phenolic compounds and has prebiotic properties as potential. The optimum conditions required for the encapsulation of . and . bacteria with maximum efficiency using oleaster flour were determined by central composite design-response surface methodology. As a result of the optimization process, the encapsulation efficiency for . and . capsules was 93.66 ± 2.58% and 74.97 ± 1.34%, respectively. The capsule sizes of . and . encapsulated with oleaster flour were determined by scanning electron microscopy to be 104.8 ± 26.3 and 95.7 ± 12.1 μm, respectively. Fourier transform infrared spectroscopy analyses showed that there was no change in the structure of the encapsulation material, oleaster flour, after encapsulation. Also, the storage stability of free and encapsulated bacteria was investigated, and it was found that the viability losses of encapsulated probiotic bacteria were less than those of free probiotic bacteria. Finally, the effect of encapsulation on bacterial viability during in vitro gastrointestinal digestion was investigated, which is the main purpose of the study. While free probiotic bacteria cannot reach the intestinal environment alive after in vitro gastrointestinal digestion due to pH and enzyme effects, encapsulated . and . bacteria largely preserved their viability, and their postdigestion viability was 39.59 ± 1.50% and 36.28 ± 0.01%, respectively. The results showed successful encapsulation of . and . probiotic bacteria with oleaster flour.

The tendency toward natural herbal products has increased due to the antibiotic resistance developed by microorganisms and the severe side effects of antibiotics commonly used in infectious diseases worldwide. Although antimicrobial studies have been conducted with several species of the genus, this study is the first in the literature to be performed with L. subsp. aqueous and methanol extracts. In this study, the phenolic content of was determined by LC-MS/MS analysis, the in vitro antimicrobial activity of aqueous and methanol extracts was examined, and this study was supported by in silico analysis. Consequently, methanol and aqueous extracts were observed to have inhibitory effects against all tested microorganisms except . Although the MIC values of aqueous extract and methanol extract against and are the same (22.5 and 11.25 mg/mL, respectively), the inhibitory effect of aqueous extract is generally more potent (MIC value is 11.25 mg/mL for and other bacterial species, and 90 mg/mL for and ) than that of methanol extract. In silico results showed that hydroxybenzaldeyde, vanillin, resveratrol, isoquercitrin, kaempferol-3-glucoside, fisetin, and luteolin were more prone to antifungal activity. Hence, shikimic, gallic, protocatechuic, vanillic, caffeic, -coumaric, -ferulic, sinapic acids, and hesperidin were more prone to antibacterial activity. In vitro and in silico results show that the antibacterial activity of our extracts may be higher than the antifungal activity. This preliminary study indicates the anti-infective potential of extracts and their usability in medicine and pharmacology.

a widely recognized plant more commonly known as moringa, has obtained significant research interest in recent years due to its prospective physiological advantages, including its claimed ability to counteract carcinogenesis. The moringa plant has been found to possess bioactive components that exhibit promising anticancer activities against different human cancers, such as breast cancer, prostate cancer, pancreatic cancer, etc. The cytotoxic properties of moringa seed extracts on cancerous cells have also been provided in this paper along with other notable health benefits. The extracts derived from moringa seeds inhibit cancer proliferation and promote cancer cell apoptosis through multiple signaling pathways. They also stimulated intracellular reactive oxygen species (ROS) production and subsequently induced caspase-3 activity. The impact of moringin and avenanthramide 2f on the stimulation of caspases 2, 4, 8, and 9 results in reduction in the proliferation of cancer cells. The results reported by research studies hold significant implications for identifying and targeting specific molecular entities that could serve as potential therapeutic targets in search of effective cancer treatments. Furthermore, the flavonoids in moringa seed can remove mitochondrial reactive oxygen species, protecting beta cells and bringing hyperglycemia under control. seed oil can reduce the risk of cardiovascular diseases via reduced malondialdehyde (MDA) formation and modulation of cardiac superoxide dismutase (SOD) and glutathione peroxidase (GPx) activity. This article provides a comprehensive summary of the noteworthy discoveries derived from a rigorous investigation that explored into the impact of moringa seeds on the prevention/reduction of various cancers and other complex diseases.

Unpleasant flavor is a commonly stated reason for avoiding vegetables. However, repeated exposure to flavors, even unpleasant vegetable flavors, improves acceptability. Yet, increasing exposure to vegetables is difficult, as vegetables can be less convenient, available, and affordable than other foods. This study describes a method to circumvent these barriers to repeated flavor exposure. We designed a game with vegetable- or control-flavored gummies, where players ( = 34) were challenged to identify the flavors over 2 weeks. One round was played per day, and the questions and gummies were designed to make it harder to identify the flavors as the game progressed. At screening, qualified subjects needed to consume <2.5 servings of nonstarchy vegetables per day as well as dislike at least one "target" and one "non-target" vegetable. The "target" vegetables (kale and broccoli) were included in the game and the "non-target" vegetables (asparagus and spinach) were included in sensory tests but not the game. Vegetable liking ratings were measured at baseline (before gameplay), after 1 week of gameplay, and after 2 weeks of gameplay. Pilot data indicate one target vegetable (kale) increased in liking after 1 and 2 weeks of gameplay among the vegetable group, but not the control group. Liking for broccoli (other target vegetable), as well as asparagus and spinach (nontarget vegetables), did not significantly change for either group. Thus, our "gamified" approach to vegetable flavor exposure may be useful in increasing acceptance of some vegetables, but additional work to identify why the game improved liking for kale but not broccoli is needed.

In this study, fenugreek seed proteins were extracted using ultrasonic-assisted extraction with varying solid:solvent ratios (20-60 g/L) and sonication amplitudes (30%-80%) to determine optimal conditions for the highest extraction yield. The functional, structural, and nutritional characteristics of the protein isolates of fenugreek seeds were investigated. The highest yield (98.74 ± 0.49%) was achieved at a solid:solvent ratio of 43.83 g/L and an amplitude of 67.51%. The coagulated protein values of fenugreek seed protein isolates ranged from ~15.8% to 31.2%, water-holding capacities ranged from ~2.2 to 3.2 g/g, oil-holding capacities ranged from ~2.6 to 4.1 g/g, foaming capacities ranged from ~16.3% to 21.3%, foam stabilities ranged from ~59.7% to 78.1%, emulsion stabilities ranged from ~30.2 to 34.5 min, emulsion activities ranged from ~73.8 to 76.8 m/g, and emulsion capacities ranged from ~26.9% to 30.5% under different extraction conditions. SDS-PAGE analysis revealed three distinct bands (46, 59, and 80 kDa) for the protein isolates. FT-IR spectroscopy showed a high presence of β-sheet structures. The amino acid composition analysis of fenugreek seed protein isolates was determined, revealing richness in essential amino acids (317.97 g amino acid/kg protein isolate). In addition, cupcakes enriched with protein isolates (5%, 10%, and 20% as flour substitutes) were produced, and quality properties such as color change, browning index, moisture content, water activity, baking yield, bulk density, hardness, volume, symmetry, and uniformity indexes were determined. The application of protein isolates in cupcake production demonstrated the potential of fenugreek seeds as valuable ingredients for enhancing the nutritional profile of bakery products.

There is increasing demand for natural food preservative in food manufacturing industry as it is the key to meet consumers' preferences toward healthier food choice. Plant is listed among the most important resources of bioactive components to be utilized as the green and natural food preservatives. There are more than 10,000 kinds of bioactive components in plants that possess antioxidant and antimicrobial properties. with potential antimicrobial and antioxidant attributes, as well as functional and medicinal properties, is one of the most important plant species. The manuscript presents a comprehensive review of the potential of the species as natural food preservatives. The current challenges and ways forward in using EOs and extracts as food preservatives are also discussed. This topic is timely and important considering the natural preservatives used to replace chemical ingredients, sustaining quality, healthy properties, and shelf life of food products as well as efficient and novel extraction techniques.

The nutritional and functional properties of squashes are influenced by various factors, such as the stage of plant development, soil composition, and type of fertilizer. This study evaluates the impact of various organic fertilizers on D. properties. For this purpose, squashes were fertilized using Ash at 10 kg/25 m, bovine compost at 62.5 kg/25 m, and a 1:1 mixture of ash and bovine compost. Negative control (without fertilizers) and positive control (NPK 20-10-10 at 2 kg/25 m) were included. Post-harvest, the yield, carotenoids, phenolic compounds, flavonoids, and antioxidant activities were assessed. Ash fertilizer resulted in the highest number of fruits per plant (2.20 ± 0.16). Regarding flavonoids, the bovine compost yielded the highest level (428.67 ± 2.62 mg/100 g of edible portion). The mixture of ash and bovine compost produced fruits with the highest content of total carotenoids, β-carotene, lycopene, and total phenolic compounds (249.7 ± 3.68, 219.80 ± 3.41, 26.07 ± 0.41, and 575.00 ± 9.95 mg/100 g of edible portion, respectively). Moreover, carotenoids extracted from this mixture exhibited the highest inhibition of DPPH and ABTS free radicals (30.87 ± 0.65 and 47.32 ± 1.30%, respectively). This research suggests that the use of a mixture of ash and bovine compost could significantly enhance the yield of squashes and their phytochemical and antioxidant potential.

Cyanidin-3-O-glucoside (C3G), as a typical anthocyanin, exhibits excellent antioxidant effects. This study aimed to demonstrate the role and mechanism of C3G in regulating 3-hydroxy-3-methylglutaryl-coenzyme A reductase (HMGCR)-mediated cholesterol anabolism on HO-induced oxidative stress in HEK-293T cells. Firstly, the inhibitory effect of C3G on oxidative stress was confirmed by CCK-8, ROS, and mitochondrial membrane potential (MMP) experiments. Then, proteomics was used to investigate and screen differentially expressed proteins in inhibiting cellular oxidative stress by C3G. HMGCR was screened as a key differentially expressed protein by proteomic analysis. The results verified that C3G could reduce cholesterol levels by inhibiting sterol regulatory element-binding protein (SREBP2)/HMGCR pathway, increasing ATP, and reducing acetyl-CoA. Finally, HMGCR had been shown to positively increase ROS accumulation and decrease MMP, which were reversed by intervention of C3G through a series of knockdown and overexpression experiments. In conclusion, the results demonstrated that C3G could inhibit the disorder of cholesterol synthesis in oxidative stress cells by regulating the ROS/SREBP2/HMGCR pathway.