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Hemp (Cannabis sativa L.) is a herbaceous anemophilous plant that belongs to the Cannabinaceae family. The cannabis seed (hemp) has long been utilized as a food source and is commercially important as an edible oil source. In this review, the positive and negative health effects of cannabis, the relationship between cannabis and various diseases, and the use of cannabis in various food products have been discussed. In addition, the scientific literature on the potential use of cannabis and its derivatives as a dietary supplement for the prevention and treatment of inflammatory and chronic degenerative diseases in animals and humans has been reviewed. Cannabis is being developed as a key ingredient in a variety of food items, including bakery, confectionery, beverages, dairy, fruits, vegetables, and meat. Hemp seeds are high in readily digestible proteins, lipids, polyunsaturated fatty acids (PUFA), insoluble fiber, carbs, and favorable omega-6 PUFA acid to omega-3 PUFA ratio and have high nutritional value. The antioxidants of cannabis, such as polyphenols, help with anxiety, oxidative stress, and the risk of chronic illnesses, including cancer, neurological disorders, digestive problems, and skin diseases. Cannabis has been shown to have negative health impacts on the respiratory system, driving, and psychomotor functions, and the reproductive system. Overall, the purpose of this research is to stimulate more in-depth research on cannabis’s adaptation in various foods and for the treatment of chronic illnesses.

An attempt was made to develop a bioactive edible film using carrageenan and A. vera gel for enhancing the storage quality of cheese using kalari, a popular Himalayan cheese, as a food-model system. The film was evaluated for various physicomechanical and oxidative properties (ABTS (2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonate)) and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activities, total flavonoid and phenolic contents). Based on preliminary trials, 1% A. vera gel was found to be optimum. The addition of the gel resulted in a significant decrease in moisture content, transparency, solubility, and water-vapor transmission rate and increased the thickness and density of the film. The film showed antimicrobial properties against E. coli and significantly (p < 0.05) decreased the lipid-oxidation (thiobarbituric acid reactive substances, free-fatty acids, and peroxide values) and increased microbial-quality (total-plate, psychrophilic, and yeast/molds) of the samples during 4-week refrigerated storage (4 ± 1 °C). The film also exhibited a significant positive impact on the sensory quality of the cheese, indicating the potential for commercial applications for quality control of cheese during storage.

This review offers an in‐depth exploration of the Actinidia species (kiwifruit) nutritional composition, the pivotal role of its primary bioactive compounds, and their potential applications across the aforementioned health concerns. Furthermore, this article sheds light on kiwifruit allergies, providing valuable insights for readers. Kiwifruit, particularly the varieties “Actinidia chinensis var. chinensis,” “A. chinensis var. deliciosa,” and Actinidia arguta, are an exceptional source of polyphenolic compounds like flavonoids, stilbenoids, and phenolic acids. This distinctive phytochemical profile endows kiwifruit with promising nutraceutical potential against various diseases. These bioactive compounds are pivotal in preventing or delaying the onset of multiple health conditions and protecting the body from endogenous oxidative damage. Recent research has unveiled the fruit's remarkable attributes, such as hypolipidemic, antidiabetic, antihypertensive, anticancer, antiobesity, and antiplatelet aggregation properties. Additionally, kiwifruit effectively safeguards against hepatotoxicity, nephrotoxicity, neuropathy, and neurological disorders. Nevertheless, it is worth noting that kiwifruit consumption may induce allergies due to 13 IgE‐reactive compounds. They are proteins and glycoproteins with molecular masses ranging from 10 to 51 kDa. The primary allergen in kiwifruit is a cysteine protease known as Act d 1, which accounts for 50% of the soluble protein extract. Kiwifruit's burgeoning potential for preventing and treating various diseases has captured the attention of numerous researchers. However, further advanced research is warranted, particularly in neurodegenerative, hepatic, and renal disorders. Continued investigation promises to unveil even more remarkable aspects of kiwifruit's contributions to human health. Nutraceutical Potential in Disease Mitigation and Health Enhancement of Actinidia spp. (Kiwifruit)

This study aimed to determine the potential of quercetin and Zingiber officinale (ZO) Roscoe extract to alleviate the renal damage induced by dimethoate (DM) and fluoride (F-) alone and by their combined exposure in rats. A total of 54 adult Wistar rats were randomly allocated to nine groups (n = 6). A sub-lethal dose of DM (1/10th of the median lethal dose) was administered by oral gavage alone and along with F- (4.5 ppm, three-fold the permissible limit) in their drinking water continuously for 28 days. Chromatographical analysis revealed the presence of quercetin, curcumin, and other phytochemicals with strong antioxidant properties in ZO-rhizome extract. Severe changes were observed in the levels of the renal biomarkers and histoarchitecture after co-administration of the toxicants, indicating greater kidney damage. The administration of ZO extract (300 mg/kg) along with either or both toxicants led to a significant restoration of the biochemical markers and renal antioxidant profile and histology.

The effect of diet on the composition of gut microbiota and the consequent impact on disease risk have been of expanding interest. The present review focuses on current insights of changes associated with dietary protein-induced gut microbial populations and examines their potential roles in the metabolism, health, and disease of animals. Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) protocol was used, and 29 highly relevant articles were obtained, which included 6 mouse studies, 7 pig studies, 15 rat studies, and 1 in vitro study. Analysis of these studies indicated that several factors, such as protein source, protein content, dietary composition (such as carbohydrate content), glycation of protein, processing factors, and protein oxidation, affect the digestibility and bioavailability of dietary proteins. These factors can influence protein fermentation, absorption, and functional properties in the gut and, consequently, impact the composition of gut microbiota and affect human health. While gut microbiota can release metabolites that can affect host physiology either positively or negatively, the selection of quality of protein and suitable food processing conditions are important to have a positive effect of dietary protein on gut microbiota and human health.

Plant proteins are promising sources of nutrition with enhanced health benefits due to their interaction with bioactive compounds like polyphenols. These interactions can form protein–polyphenol complexes with diverse properties and applications in the food, nutraceutical, and pharmaceutical industries. To exploit the potential of these conjugates, it is essential to understand how they are formed, characterized, and delivered. Various techniques such as spectroscopy, thermodynamics, and molecular docking simulations can reveal the mechanism and outcomes of protein–polyphenol binding. Moreover, the surface modification of protein–polyphenol conjugation can enhance the pharmacological effects of different drug molecules and enable their targeted delivery to specific tissues and organs. This review focuses on the systematic design and application of plant-based protein–polyphenol conjugates in diverse food systems and therapeutic interventions, with a focus on their antioxidation, anticancer, anti-allergy, anti-inflammatory, and antidiabetic effects. Additionally, the review aims to provide a comprehensive understanding of the binding mechanisms, conformational changes, and functional properties of these conjugates. The review brings forth the importance of exploring the intricate interplay between plant proteins and polyphenols, unlocking their potential in fostering sustainable and healthier food systems as well as versatile and effective drug delivery systems for human health.

IntroductionThis present research was designed to investigate the anti-inflammatory and immune-modulatory effects of a 50% hydroethanolic extract of “Gola” guava fruit (GF50%) and guava leaf (GL50%) against papain-induced knee osteoarthritis (KOA).MethodsSixty Sprague–Dawley rats were divided into five groups (10 rats/ group): T0 (negative control), T1 (positive control), T2 (200 mg/kg GF50%), T3 (400 mg/kg GF50%), T4 (200 mg/kg GL50%), and T5 (400 mg/kg GL50%). Physical parameters were evaluated throughout the trial, while biochemical, histopathological, and radiographic analyses were performed at 0, 15, and 30 days. The histopathological and radiographic analyses were evaluated using the Osteoarthritis Research Society International (OARSI) score and Kellgren–Lawrence (KL) classification systems, respectively.Results and discussionThe T1 group demonstrated a significant increase in knee diameter, confirming successful OA induction. The T5 group maintained a significantly lower body weight at day 30, and the T3 group exhibited the highest weight gain. The high dose of GL50% (400 mg/ kg) effectively reduced knee inflammation and significantly downregulated myeloperoxidase (MPO), interleukin-1β (IL-1β), interleukin-6 (IL-6), and tumor necrosis factor-α (TNF-α). In contrast, it significantly ( p < 0.001) upregulated the serum and knee capsule tissue superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx). In addition, histopathological and X-ray examinations also confirmed the chondroprotective potential of GL50% extract against OA. Consequently, 400 mg/kg GL50% exhibited anti-inflammatory and chondroprotective potential by lowering oxidative stress and pro-inflammatory cytokines and elevating antioxidant status. These findings could provide a theoretical basis for understanding the mechanism and potential medicinal value of guava fruit and leaf in treating KOA.

The aim of the present study was to develop an Aloe vera –based bioactive edible film for improved lipid oxidative and microbial stability of frozen dairy products. Fig enriched kulfi was used as a model system and developed using different levels of fig powder viz. 0% (control), 2% ( T 1 ), 3% ( T 2 ), and 4% ( T 3 ). Addition of fig powder significantly ( p  < 0.05) increased the antioxidant capacity (2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid and 1, 1-diphenyl-2-picrylhydrazyl radical scavenging activity, total phenolic content), melting resistance (up to 16%), crude fibre content (up to 183%), and the hardness ( N ) of the product. Highest scores were observed for T 2 products for all sensory attributes. The T 2 products were packaged in an edible film containing 15% A. vera extract (AE (15%)) and stored at − 18 ± 1 °C. The samples were taken on 0, 45, 90, 135, and 180th day and evaluated for storage stability. The A. vera extract enhanced antioxidant capacity and antimicrobial properties of the film against E. coli . Products packaged in AE (15%) film showed significantly ( p  < 0.05) lower values for TBARS (mg malondialdehyde/kg), free fatty acids (FFA, % oleic acid), peroxide value (meq/kg), and microbial counts (total plate, psychrophilic and yeast/mould, log 10 cfu/g) compared to control samples (without film) during storage. The mean values for TBARS, FFA, total plate, and yeast/mould count on 180th day for AE (15%) packaged/control samples were 0.618/1.00, 0.478/0.806, 4.09/5.95, and 1.64/2.39, respectively. The developed film significantly improved the storage stability of kulfi and can be used for improving the storage quality of frozen dairy products.

The global snack foods market had grown to 585 billion USD by 2022. Consumption of snacks has gained attention at a commercial level since they are liked by people of all ages, including millennials and elderly people. An increasing trend in snacking provides a potential opportunity for delivering micronutrients to minimize hidden hunger throughout the world. Various strategies are proposed in this review for modifying these snacks to improve snacking. The practical implications, including methodologies and approaches of such strategies, have also been summarized. The raw materials used for snack development can be biofortified for additional mineral content. By-products of fruits and vegetables can be used as ingredients and nutrient sources in the food industry. Organic salts, industrial fortificants, and nutritive substitutes can be used in extrusion processing as an enrichment method. Snacks can also be reformulated to contain more nutrients. Such strategies could greatly improve not only individual health but also the global market. [Display omitted] •Snacks are key components of dietary habits and plays a pivotal role in human health.•Snack foods can be modulated to effectively combat hidden hunger in individuals.•Novel approaches in food sector involve use of biofortified raw materials for snacks.•Targeted fortification of snacks is a vehicle to deliver nutrients to the vulnerable.•Fruit leather and herbal food products act as a nutritious substitute for snacks.•Snack composition is enhanced through reformulation to improve its nutritional value.

Lavandula angustifolia, a fragrant but bitter flower generally termed lavender, has been exploited for years as a therapy for distinct ailments. It can act as an antispasmodic, analgesic, hypotensive, antiseptic, antimicrobial, and tonic effects that promoting overall health and vitality. This review critically appraises the major bioactive components of lavender and their anxiolytic effects. These key elements interact with the nervous and endocrine systems to modulate the pathophysiology and improve mood and behavior. They modulate the GABA receptors to relax the neurons, spare more serotonin in synapses, and channelize neurotransmitters through distinct signaling cascades. Several clinical trials have demonstrated the anxiolytic potential of oral lavender, with minimal side effects, in human subjects. Therefore, exploiting the herbs for therapeutic purposes, that is, lavender for anxiety, is a safer approach to managing anxiety and preserving mental health and well‐being. Lavender has been traditionally used as a medicinal herb to relieve stress and anxiety. Linalool and linalyl acetate are the main bioactives, along with terpenes and alcohols. Lavender modulates receptors and neurotransmitters to downregulate the excitation. Neuroplasticity is restored via signaling cascades and calcium channels. Medicinal forms of lavender are being marketed as commercial products.