Plant-derived functional foods are gaining considerable attention due to their safety and therapeutic potentials. Research on plant-based functional foods presents several challenges ranges from hypercholesterolemia to cancer prevention. In last decade, special attention has been paid to edible plants and especially their phytochemicals. Today, there is an increasing interest in their bioactivities provided by these phytochemicals. Polyphenols are the most numerous and widely distributed group of bioactive molecules. Polyphenols have two general classes, one is flavonoids and other is phenolic acids. Among these, flavonoids are further divided into flavones, flavononse, flavonols, flavanols, isoflavones, and phenolic acids are generally classified into hydroxybenzoic and hydroxycinnamic acids. Fruit peel is one of the dense sources for flavonoids and their content may vary from species to species and due to exposure of light. Polyphenols have wide range of molecules and different set of biological activities that are mainly attributed to their structure. Investigations have revealed that polyphenols play a key role to prevent various diseases, like hypercholesterolemia, hyperglycemia, hyperlipidemia, and cancer insurgence. The current review article summarizes the literature pertaining to polyphenols and its allied health benefits.

Improved awareness regarding diet and health linkages has motivated researchers to give more attention to the health perspectives of individual foods. During the previous two decades, the global dairy industry diverted its interest from simple processing of commodities to the value addition. A significant income is being earned in the dairy industry from specialty proteins. Pakistan ranked 3^rd in milk production worldwide and different milking animals e.g. cow, buffalo, goat and camel should be studied for their potential for generating new health-promoting diets and nutraceuticals foods. Bioactive proteins and peptides from having abundant applications including an antimicrobial food additive, dietary supplements, functional foods and nutraceuticals. Proteins from milk have a balanced composition of amino acids promising novel functional products. These also enhance the consistency and sensorial characteristics of various dairy products. Amongst, lactoferrin reveal bacteriostatic as well as bactericidal bustle against a variety of microorganisms. It binds iron thus depriving it required for growth like L. monocytogenes, Salmonella spp, Escherichia coli, Bacillus stearothermophilus, Shigella dysenteriae and Bacillus subtilis. Lactoferrin executes as an alternative to antibiotics. It acts as a natural antimicrobial for bio preservation ranging from dairy, meat, seafood, beverages, bakery products, acne care, infant formulas, extending shelf life, ensuring safety and improving health by acting against life-threatening diseases like cancer, hepatitis, respiratory infections, and foodborne diseases in infants, children and adults etc. In the nutshell, the current review discusses the importance and safety perspectives of lactoferrin in the food industry as well as the health sector.

Lignans are a group of phytonutrients which are widely distributed in the plant kingdom. Flaxseed is the richest source of providing lignan precursor such as secoisolariciresinol diglucoside (SDG). This article reviews the studies relevant to experimental models in animals and humans demonstrating the possible nutraceutical actions of SDG to prevent and alleviate lifestyle-related diseases. A local and international web-based literature review for this project was carried out to provide information relating to the study. The major key word “SDG” was selected to gather information using the electronic databases pertaining to the current state of flaxseed lignans composition, bioactive compounds, metabolism and to find out their role in terms of chemopreventive action. The extraction methods vary from simple to complex depending on separation, fractionation, identification and detection of the analytes. The majority of studies demonstrate that SDG interferes with the development of different types of diseases like cardiovascular, diabetic, lupus nephritis, bone, kidney, menopause, reproduction, mental stress, immunity, atherosclerosis, hemopoietic, liver necrosis and urinary disorders due to its various biological properties including anti-inflammatory, antioxidant, antimutagenic, antimicrobial, antiobesity, antihypolipidemic and neuroprotective effects. Moreover, SDG has a defending mediator against various cancers by modulating multiple cell signaling pathways. As discussed in this review, SDG has shown therapeutic potential against a number of human diseases and can be recommended for discerning consumers.

The main aim of this study was the characterization of coriander essential oil. The major volatile compounds in coriander seed essential oil were linalool, γ-terpinene, α-pinene, camphor, decanal geranyl acetate, limonene, geraniol, camphene, and D-limonene, while the major volatile compounds identified in coriander leaves essential oil were (E)-2-decenal, linalool, (E)-2-dodecenal, (E)-2-tetradecenal, 2-decen-1-ol, (E)-2-undecenal, dodecanal, (E)-2-tridecenal, (E)-2-hexadecenal, pentadecenal, and α-pinene. The essential oil from coriander seeds showed significant radical scavenging activity (66.48 ± 0.80%) at a concentration of 500 μg in comparison with essential oil of coriander leaves (56.73 ± 1.82%). Methanol extracts of both seed and leaves showed the significant radical scavenging activity (64.40 ± 0.81%) and (72.19 ± 0.64%) at 500 μg/mL, respectively, in comparison with the n-hexane extracts, which were (52.67 ± 2.05%) and (60.80 ± 1.01%), respectively, at a concentration of 500 μg/mL. Reducing power results showed that at a concentration from 100–500 μg, coriander seed essential oil gave the absorbance (0.734 ± 1.146), while coriander leaves essential oil gave the absorbance (0.815 ± 1.274). While in non-volatile extracts, the maximum value reached 0.796 ± 0.01 for methanol extract of coriander leaves and for seeds is 0.593 ± 0.04, while the maximum value for n-hexane extract of coriander seeds was 0.624 ± 0.01 and leaves was 0.734 ± 0.04 at a concentration of 500 μg/mL. Our study suggested that coriander seeds and leaves may be used as a potential source of food flavoring and antioxidants.

Lipid oxidation is among the major flaw-grounding processes in meat and meat-based products that can affect interactions among lipids and proteins, leading to critically undesirable changes. Therefore, it is imperative to control lipid oxidation in meat allied products to enhance consumer acceptability. Moreover, lipid oxidation is somber dilemma visage by the meat processing industry, affects food constituents, leading to detrimental alterations that can impart the deleterious effects on human health upon consumption. Various synthetic (butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tertiary butylhydroquinone (TBHQ)) and natural antioxidants (vitamin C, vitamin A, tocopherols, especially vitamin E, flavonoids particularly quercetin, proteins, and peptides) as well as preservatives are employed to extend the storability of meat and resultants products; however, great consideration is paid to the utilization of natural antioxidants due to the harmful side effects imparted by synthetic counterparts. Recently, bioactive peptides are claimed to thwart lipid oxidation in meat and other products; in addition, these antioxidant peptides have also been reported to possess substantial health-promoting potential besides controlling oxidation. Therefore, the present review is intended to emphasize the sources, production methods, and applications of antioxidant proteins and peptides to control oxidative degradation in meat products and the potential health benefits of bioactive peptides. Furthermore, the techniques available for the extraction, characterization, and assessment of the antioxidant capability of bioactive peptides are discussed critically in this review.