Journal of Food Bioactives

Olive oil by-products as sustainable sources of bioactive polyphenols and peptides: from molecular mechanisms to nutraceutical applications for cardiovascular disease prevention

2025-12-29T14:03:12+08:00

Extra virgin olive oil (EVOO) is worldwide recognized as intrinsically functional food. Its health-promoting activity, mainly in the cardiovascular prevention, is certainly associated to its composition (oleic acid and secondary metabolites, like phenolic compounds). Recently, olive oil production by- and co-products, such as olive mill wastewater, pomace, leaves, and seeds, are emerging as promising sources of food bio-actives. Indeed, these raw materials offer new opportunities for the nutraceutical and the functional food sectors. In this context, this review provides a preliminary overview of the phytochemistry, biological properties, and mechanisms of action of phenolic compounds and peptides derived from olive oil by-products. We also underline the role of their intestinal bioavailability, discuss their applications and future perspectives on how these bioactives can promote innovation in nutraceutical sector.

Phenolic acids: mechanisms of circadian clock-sleep regulation and metabolic modulation

2025-12-29T14:03:12+08:00

The circadian clock and sleep are tightly linked in mammals; they regulate central and peripheral oscillators and react dynamically to sleep deprivation and circadian misalignment, affecting metabolic health. Genetic evidence highlights the impact of single-gene variants, such as Per2, Cry1, and Dec2, on a person’s sleep. On a related note, clinical studies have confirmed that chronic circadian disruption plays a role in disorders like insomnia, obstructive sleep apnea, and metabolic syndrome. Importantly, phenolic acids, bioactive compounds found in cereals, fruits, and coffee, are shown by growing research to influence the circadian clock and sleep. They can modulate this through antioxidant, anti-inflammatory, and neurotransmitter-related pathways. Chlorogenic, rosmarinic, caffeic, ferulic, cichoric, salicylic, and gallic acids demonstrate differential capacities to regulate core clock gene expression, melatonin metabolism, neurotransmission, and peripheral metabolic rhythms. These interactions provide mechanistic insights into how phenolic acids may ameliorate sleep disturbances, restore circadian alignment, and improve metabolic resilience. The phenolic acids discussed in this review as promising candidates for precision strategies targeting sleep and circadian rhythm-related disorders.

Bioactive compounds and seafood co-product valorization for sustainable lobster and snow crab bait development: a mini review

2025-12-29T14:03:12+08:00

The North American lobster and snow crab fishery is critical to coastal economies and for global trade. It is also heavily dependent on forage fish such as herring, mackerel, and squid as trap bait, consuming tremendous amount of them annually. This reliance exerts pressure on marine ecosystems, competes with human food markets, and raises sustainability concerns. Recent innovations have focused on developing alternative bioactive baits derived from seafood co-products, synthetic attractants and etc. This mini-review summarizes current advances in natural, artificial, and synthetic lobster baits, evaluates their efficacy, environmental and economic implications, and highlights future opportunities for developing nutritionally optimized, stable, and sustainable formulations.

Metabolic fate of an antihyperuricemic peptide, Tyr-Leu-Asp-AsnTyr (YLDNY), upon ingestion in rats

2025-12-29T14:03:12+08:00

Tyr-Leu-Asp-Asn-Tyr (YLDNY) is an orally active antihyperuricemic peptide. However, its metabolic fate after oral administration and mechanism of action remain unclear. YLDNY resisted pepsin digestion, and intact YLDNY, with smaller amounts of peptide fragments, remained in the stomach after administration to rats. In contrast, YLDNY was completely degraded by exopeptidase digestion and was not detected in the luminal contents of the anterior parts of the small intestine. Only a small quantity of tetrapeptide (Tyr-Leu-Asp-Asn (YLDN)) was detected in the luminal contents of the anterior parts of the small intestine, although there was no significant increase after administration. None of the intact or modified peptides increased in portal and abdominal bloods, stomach and liver extracts. However, hepatic xanthine levels increased significantly 2 h after YLDNY administration compared to amino acid mixture administration, suggesting hepatic xanthine oxidase activity suppression. This discrepancy implies the involvement of an alternative mechanism of stomach or gut-liver signaling.

Green coffee extract increases the functional and sensory appeal of brownie

2025-12-29T14:03:12+08:00

In this study, a brownie formulation enriched with green coffee extract was developed, aiming to combine the typical sensory characteristics of the dessert with functional appeal and nutritional profile. Brownies with formulations containing 0%, 2%, 3.5%, and 5% green coffee extract were prepared and subjected to physicochemical, microbiological, sensory, and phenolic compound analyses. The results showed that the addition of 5% extract increased moisture content and phenolic compounds, reaching 186.78 mg of gallic acid equivalent per 100 g, indicating a higher quantity of phenolic compounds. Microbiological analysis indicated the absence of contamination by coliforms, fungi, and Bacillus cereus, highlighting the product’s safety. In the sensory evaluation, the brownies with extract were well received, maintaining desirable appearance, aroma, flavor, and texture attributes, such as shine, dense texture, and chocolate and coffee aroma. The results suggest that green coffee extract may be a viable alternative to enrich desserts such as brownies, promoting a healthier food product without compromising its sensory characteristics.

Synergistic gastrointestinal protection by a multi-component food bioactive formulation

2025-12-29T14:03:12+08:00

This study investigated the in vitro gastrointestinal protective effects of a multi-component food bioactive formulation composed of turmeric, manuka honey, sea buckthorn, black pepper, and chocolate chili extracts. The formulation was evaluated in peripheral blood mononuclear cells, gastric epithelial cells, and esophageal epithelial cells for its influence on lipopolysaccharide-induced cytokine secretion, mucin (MUC5B) production, and tight-junction protein (ZO-1) expression, as well as its antimicrobial activity against Helicobacter pylori. Compared with single ingredients or partial combinations, the complete formulation demonstrated synergistic activity by attenuating proinflammatory cytokine release, reinforcing epithelial barrier integrity, normalizing mucin secretion, and inhibiting H. pylori growth. These findings provide mechanistic evidence that multi-component food bioactive formulations can contribute to gastrointestinal protection through complementary anti-inflammatory and antimicrobial mechanisms, supporting their potential as functional strategies for maintaining gut health.

Mikan-fermented tea enhanced hesperidin bioavailability: In vivo pharmacokinetic and in vitro Caco-2 Cell

2025-12-29T14:03:12+08:00

Hesperidin, a flavanone glycoside abundantly found in citrus fruits, has been reported to exert a wide range of biological activities, including antioxidant, anti-inflammatory, anti-adipogenic, anti-allergic, anti-carcinogenic, antiviral, insulin-sensitizing, hypolipidemic, neuroprotective, and vasoprotective effects. However, bioactive efficacy is limited by its poor water solubility, low absorption, and restricted bioavailability. In this study, we hypothesized that Mikan-fermented tea could enhance the bioavailability of hesperidin by increasing its solubility. To test this, we evaluated the pharmacokinetics of hesperidin in Sprague-Dawley rats following oral administration of the Mikan-fermented tea. We also investigated the mechanisms underlying its enhanced transport of hesperidin using Caco-2 cell monolayers. Our in vivo results demonstrated that oral administration of Mikan-fermented tea significantly increased the Cmax (∼3.6-fold) and AUC0–24 (∼2.4-fold) of hesperidin (measured as hesperetin aglycone) compared to hesperidin alone. In vitro transport studies revealed that Mikan-fermented tea promoted basolateral transport and reduced intracellular accumulation of hydrophobic hesperidin in Caco-2 cells, strongly indicating improved intestinal absorption and systemic bioavailability

Proteo-stress induced by curcumin may confer resistance to the cytotoxicity of 4-hydroxy-2-nonenal

2025-12-29T14:03:12+08:00

Proteo-stress refers to cellular stress caused by disturbances in proteostasis, such as an increase in unfolded or aggregated proteins, whereas its roles in biofunctions of phytochemicals remain to be fully elucidated. Zerumbone has previously been shown to bind to cellular proteins in a non-specific manner to cause proteo-stress and activate the protein quality control (PQC) systems. In this study, we aimed to identify other phytochemicals that have properties similar to zerumbone. The formation of p62/SQSTM1 protein oligomers was evaluated in a screening assay. Among 28 nutrients and phytochemicals, curcumin markedly increased the formation of p62/SQSTM1 oligomers. Treatment with curcumin increased denatured proteins in an insoluble protein fraction. Moreover, two housekeeping proteins degraded or insolubilized by curcumin and zerumbone, and they significantly induced the formation of aggresomes. The amounts of curcumin-generated abnormal proteins increased in a time-dependent manner and thereafter decreased, suggesting the activation of adaptive mechanisms for proteostasis. In fact, both zerumbone and curcumin markedly upregulated the expressions of heat shock proteins. They markedly suppressed cell death induced by 4-hydroxy-2-nonenal. Our results suggest that curcumin induces proteo-stress toward cellular proteins and the resultant activation of the PQC systems may protect the cell from proteo-toxic stimuli.