Vol 35 (2026) | Journal of Food Bioactives

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Full Issue

Vol 35

Review

Matcha (Japanese ground green tea) and cognitive function

Klaus W. Lange, Yukiko Nakamura
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Microbial biotransformation of plant-derived bioactive compounds: structural modifications, enhanced bioavailability, and functional food applications

Ying Ni, Wensheng Zhang, Yao Sun, Zhengyong Yu, Youhua Xu
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Coreopsis tinctoria and its bioactives in the prevention and management of diabetes and diabetic complications

Wenyu Zhang, Yixing Zhu, Junfeng Shen, Alexander Gosslau
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Original Research

In vitro bile acid-binding ability of black soybean seed coat

Naho Mizuno-Nagata, Hitoshi Ashida, Toshiya Toda
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Pyroglutamyl peptide–rich rice protein hydrolysate restores cecal N-acetyl amino acids in high-fat-diet–fed rats, outperforming short-chain fatty acids as early microbial markers

Satoshi Miyauchi, Shiro Kajiwara, Tomoko Asai, Yasutaka Shigemura, Kenji Sato
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Probiotics characterization of fermented tiger nut-millet-blended beverage

Olawale Peter Odeleye, Blessing Mosopeoluwa Gabriel-Ogunniyi, Grace Mosunmola Adegbola, Ruth Adefolakemi O. Gabriel-Ajobiewe, Bartholomew Saanu Adeleke
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Effects of tamarind seed husk extract on abdominal visceral fat: a randomized, double-blind, placebo-controlled trial in Japanese adults with mild obesity

Hiroaki Yamada, Yusuke Yamashita, Xuan Li, Kenji Sato, Saki Shirako, Mariko Hirata, Jun Kawamura, Yumeo Suzuki, Yoshito Tsuruha, Tsuyoshi Takara, Young-il Kim
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Effects of egg white hydrolysate on facial swelling: a randomized, double-blind, placebo-controlled, crossover trial

Aoi Tamura, Utano Nakamura, Saki Shirako, Tsuyoshi Takara, Yusuke Yamashita, Kenji Sato, Young-il Kim
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