Vol 34 (2026) | Journal of Food Bioactives

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Full Issue

Vol 34

Review

Beyond nutrition: lipids-based therapeutics from food and bioactive lipids

Jaroslav A. Kralovec
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Japanese-style diet and life expectancy

Klaus W. Lange, Yukiko Nakamura
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Harnessing mushroom β-glucans towards enhancing probiotics viability and their bioactivities

Clement Olusola Ogidi
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Original Research

γ-Oryzanol, a unique ingredient specific to brown rice, effectively restores mild cognitive impairment (MCI) in obese aged mice by ameliorating microglial inflammation and promoting neurogenesis in hippocampus: Novel therapeutic insight into obesity-ass

Shiki Okamoto, Ikumi Nomura, Ayano Kinjo, Yuko Murayama, Chie Horiguchi, Chisayo Kozuka, Taiki Teruya, Tsugumi Uema, Tomoko Nagai, Michio Shimabukuro, Chitoshi Takayama, Masayuki Matsushita, Keiko Abe, Hiroaki Masuzaki
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Dietary flavonoid tectochrysin ameliorates dextran sodium sulfate-induced intestinal barrier dysfunction relevant to MAPK-NF-κB-MLCK signaling pathway

Yuxin Wang, Ying Zhou, Zihan Yang, Jia Song, Hui Zhao, Qi Tang
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Characterization of ingredients present in thermogenic and weight loss supplements.

Madeline R. Moser, Ted Wilson, Chinguun Khurelbaatar, Andrew R. Jagim
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Nanoparticles of kaempferol loaded in deamidated zein/pectin protein: Formation, stability, improved antioxidant capacity, and enhanced bioaccessibility

Xiaoyun Rong, Jiandong Ren, Chao Huang, Xinbo Guo, Fenglin Song, Yongguang Bi, Kun Hu, Ruixue Guo
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Brown rice bran fermented with Aspergillus oryzae attenuates cognitive decline in aged mice accompanied by induction of immediate early genes in hippocampus

Taiki Teruya, Chie Horiguchi, Eri Nakamine, Yuhi Nemoto, Tsugumi Uema, Keita Tamaki, Hideyuki Nemoto, Yukiko Horie, Masafumi Mayama, Masataka Shikanai, Hiroaki Masuzaki
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