Bioactive compounds of dragon fruit peel: roles of phenolics, flavonoids, tannins, betalains and vitamin C in modulating fish growth, antioxidant defense, and immunity: a sustainable nutraceutical approach for enhancing aquaculture health and disease resistance

Bioactive Compounds, Phytochemical Composition and Health-Promoting Properties of Cicer arietinum L: A Comprehensive Review

Cicer arietinum L. (chickpea) is a valuable source of nutrition comprising various bioactive compounds. The seeds of this legume plant are a rich source of protein, carbohydrates, fiber, minerals, vitamins and unsaturated fats. They also contain phenolic acids, flavonoids, saponins, tannins, carotenoids and other phytochemicals. The bioactive compounds found in chickpeas are promising due to their antioxidant, anti-inflammatory, antidiabetic, cardioprotective, anticarcinogenic and gastroprotective effects. Researchers have proved the ability of chickpeas to improve glucose and lipid metabolism, as well as intestinal function and reduce oxidative stress and inflammation. So that, this legume product can be considered a functional food with a noteworthy impact on human health, particularly in the prevention of chronic diseases. However, the processing methods, including soaking, germination, cooking, roasting, fermentation, and milling, can significantly affect the composition and content of phytochemicals. Despite the existing data on the impact of C. arietinum on human health, it is necessary to conduct further studies. In particularly, the need for deep understanding of the physiological effects. Besides, it needs to be analyzed the impact of most common processing technologies on the chemical composition of chickpeas.

Incorporation of Plant-Based Functional Ingredients for Enhancing Antioxidant Potential in Food Systems-A Review

Oxidative degradation in foods leads to losses in quality, shelf life and nutritional content, while oxidative stress in people has been associated with chronic diseases like cardiovascular diseases, neurodegeneration and cancer. Growing consumer demand for “clean-label” products and concerns about synthetic antioxidants are driving increased interest in plant-based functional compounds rich in phenolics, carotenoids, vitamins, and bioactive peptides. This study summarizes the current research on the introduction of plant-derived functional elements to improve the antioxidant capacity of food systems. Major classes and sources of plant antioxidants (phenolic compounds from fruits, vegetables, herbs, spices and by-products; carotenoid-rich extracts; standardized medicinal plant extracts; protein or polysaccharide-based ingredients) and their mechanisms of action (radical scavenging, metal chelation, physical barrier effects, etc.) are described. The review also covers technological approaches for stabilization and delivery of these ingredients, such as microencapsulation, nanoencapsulation, cyclodextrin inclusion, and biopolymer-based edible films and coatings, and illustrates their application in dairy, bakery, beverage, meat and packaging systems. It projects the main elements impacting the efficiency of antioxidants, such as matrix interactions, processing conditions, bioavailability and sensory impacts, and the prospects for sustainability through the valorization of plant by-products in the context of a circular economy. Finally, research gaps are addressed on the standardized evaluation techniques, structure–function linkages and translation of in vitro antioxidant capacity into in vivo health outcomes to direct future effort in building next-generation functional foods.

Germinated Brown Rice: A Natural Source of Bioactive Compounds Boosting Human Health

Germinated brown rice (GBR) has gained considerable attention as a functional food due to both nutritional and bioactive profiles as well as health‐promoting properties. The present narrative review is aimed at summarizing and discussing available research on GBR, focusing on bioactive composition and potential to support human well‐being. Based on available data, the germination process of brown rice enhances the bioavailability of key bioactive compounds, including polyphenols, γ‐aminobutyric acid, γ‐oryzanol, vitamins, and dietary fibers. Additionally, a substantial body of evidence supports the ability of GBR to exert beneficial physiological effects on the host, such as modulation of lipid and glucose metabolism, antioxidant and anti‐inflammatory activities, and positive influences on gut microbiota composition. The use of GBR in formulating functional foods and nutraceutical supplements further highlights its versatility as a promising strategy in supporting human well‐being.

From genomics to horticultural innovation: botanical traits, bioactive compounds, and sustainable utilization of kiwifruit (Actinidia spp.)

Kiwifruit (Actinidia spp.), a medicine-food homologous crop with high botanical diversity, is rich in polyphenols, pectin, ascorbic acid, and phytosterols. These bioactive compounds confer diverse pharmacological activities, including antioxidation, anti-inflammation, metabolic regulation, cardiovascular protection, and antitumor effects. This review summarizes the botanical traits, resource distribution, and phytochemical profiles of Actinidia spp., and outlines key advances in propagation, breeding, and postharvest preservation. Recent genomic, transcriptomic, and metabolomic data are integrated to dissect gene families and regulatory networks underlying fruit quality, stress tolerance, and bioactive compound biosynthesis in A. chinensis . Applications in functional foods and ecological agriculture are discussed, and future directions for sustainable utilization are proposed. This work provides a foundation for germplasm innovation, molecular breeding, and high-value kiwifruit utilization.

Astragalus polysaccharides in aquaculture: a comprehensive review on growth, immunity, and disease resistance

Seaweeds in Canine and Feline Nutrition: Functional Benefits and Future Prospects

The increasing demand for sustainable, functional, and health-promoting ingredients in pet nutrition has stimulated growing interest in marine macroalgae (seaweeds) as alternative feed resources for dogs and cats. India, with a coastline exceeding 7,500 km, harbours rich seaweed biodiversity and represents an abundant yet underutilised source of nutritionally valuable biomass. Seaweeds contain diverse bioactive compounds, including polysaccharides such as laminarin, fucoidan, alginate, and agar-derived oligosaccharides, as well as proteins, essential minerals, vitamins, polyphenols, carotenoids, and polyunsaturated fatty acids. These components have been associated with improvements in gastrointestinal health, immune function, antioxidant capacity, and overall physiological well-being. Seaweed-derived polysaccharides exhibit prebiotic properties by promoting beneficial gut microbiota and enhancing the production of short-chain fatty acids, while antioxidant compounds help mitigate oxidative stress and maintain cellular homeostasis. In addition, various seaweed bioactives demonstrate immunomodulatory and anti-inflammatory activities that may enhance disease resistance and support healthy ageing. Reported benefits also include improved nutrient utilisation, favourable modulation of blood biochemical parameters, enhanced skin and coat condition, better oral health, and increased feed palatability. However, certain seaweed species may accumulate excessive iodine, heavy metals, or other naturally occurring antinutritional factors, necessitating appropriate species selection, processing methods, quality control measures, and optimised dietary inclusion levels. Despite these promising attributes, evidence from companion animal studies remains limited, with much of the current knowledge derived from livestock and laboratory animal models. Overall, this review highlights the considerable potential of seaweeds as sustainable functional ingredients in dog and cat nutrition. Strategic utilisation of India's abundant seaweed resources could support the development of innovative pet foods while contributing to environmental sustainability and the blue economy. Further species-specific research is required to establish standardised products, optimal inclusion rates, long-term safety, and efficacy in companion animals.