Vol 33 (2026) | Journal of Food Bioactives

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Full Issue

Vol 33

Review

Upcycling for a sustainable food future: turning waste into highvalue products for nutrition and health

Cesarettin Alasalvar, SettingsKazuo Miyashita, SettingsDejian Huang, SettingsNandika Bandara, Zhuliang Tan, Fereidoon Shahidi
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Food and nutrition in the prevention of dementia–A mini-review

Klaus W. Lange, Yukiko Nakamura, Katharina M. Lange
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Aromatic plant-derived essential oils: bioactive compounds and their neuroprotective functions in neurological health

Ying Ni, Wensheng Zhang, Pei Sun, Youhua Xu, Qiuqiong Zhang
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R&D roadmaps and eco-system for successful functional food products

Pavinee Chinachoti
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Original Research

Effects of highly bioavailable 2,5-diketopiperazines in standardized extract of cultured Lentinula edodes mycelium (ECLM) on phagocytosis and inflammatory mediators production by J774A.1 macrophages

Ann Elaine D.S. Wagan, Atsuya Nagao, Sri Wijanarti, Satoshi Miyauchi, Tomoko T. Asai, Kenji Sato
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Oral GABA supplementation immediately improves standardized MOBA micro-performance and frontal EEG engagement in esports: a randomized, double-blind, crossover trial

Ryousuke Furukado, Yoshihiro Hara, Utano Nakamura, Keita Koga, Yusuke Yamashita, Youngil Kim, Goichi Hagiwara
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Bioactive-rich kale extracts protect against UV-induced oxidative stress and DNA damage in human skin fibroblasts

Harichandana Valisakkagari, H.P. Vasantha Rupasinghe
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Preparation and characterization of phosphopeptides derived from egg yolk granules

Jiandong Ren, Jianping Wu
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Biotransformation of Coreopsis tinctoria major flavonoids marein and flavanomarein

Yixing Zhu, Limin Guo, Jingrong Zhu, Haiqing Zhu, Chang Liu, Junfeng Shen
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