Food is our daily companion, performing numerous beneficial functions for our bodies. Many of them can help to alleviate or prevent ailments and diseases. In this review, an extensive bibliographic search is conducted in various databases to update information on unprocessed foods with anti-inflammatory and antioxidant properties that can aid in treating diseases such as cancer. The current state of knowledge on inflammatory processes involving some interleukins and tumor necrosis factor-alpha (TNF-α) is reviewed. As well as unprocessed foods, which may help reduce inflammation and oxidative stress, both of which are important factors in cancer development. Many studies are still needed to take full advantage of the food products we use daily.

Tamarillo is an alternative for the consumption of food with high added value through various technological methodologies with nutritional quality and low cost, generating an economic impact on society. The objective of this research was to evaluate the potential of tamarillo red variety, as a source of bioactive compounds, to generate scientific information on the importance of its chemical composition and antioxidant and prebiotic properties. Different analyses were carried out: spectroscopic methods (IR, UV, NMR) of pulp flour and epicarp flour, antioxidant properties, prebiotic activity, and bromatological analysis. The spectra obtained by FTIR, UV, and NMR allowed the identification of chemical structures associated with the inulin-like functional groups. Pulp flour showed the highest prebiotic activity with values of 1.49 for Lactiacidbacillus. plantarum. Total phenolic compounds content in pulp flour was 206.23 mg/100 g dry weight, with an acceptable antioxidant property (ABTS+ = 6.27 TEAC and DPPH= %AA of 91.74 at a concentration of 250.00 µg/mL, 131.26 of IC₅₀ ascorbic acid). The results regarding tamarillo as a source of bioactive molecules with important physiological properties as an antioxidant and putative prebiotic indicate it is a good alternative for the formulation of functional foods.

Wheat grains are exposed to several plagues after harvesting and during storage. These plagues include bacteria, fungi, and insects with detrimental outcomes to their quality and heavy losses to the farmers. Fungi are of special interest because of their ability to produce mycotoxins with health concerns. Once grains are harvested, synthetic fungicides, which are sprayed before long-term storage, normally control fungi; however, these synthetic products represent a health concern because of their toxicities. Previously, we reported the antifungal activity of the essential oils extracted from Porophyllum linaria, Agastache mexicana, and Buddleja perfoliata against fungal strains isolated from stored wheat. In this study, we sprayed wheat grains with the same essential oils to measure their persistence interval and to prepare baked products to assess potential changes in their physical properties. The persistence interval of the essential oils in grains indicated that it takes between 63 and 134 days to eliminate 90% of the original compounds. This extended time of the compounds in the grains together with a lack of physical properties modifications of the flour and baked products (post-treatment) suggest that the presence of oils in the grains is potentially safe to use. The solid data denote the technological feasibility of the treatment and the possible management of residues through adequate safety intervals.

Clinopodium mexicanum (CM) has been used by the population as a home remedy for inducing sleep, and as a sedative and analgesic. This study presents the first evaluation of the antioxidant activity of the essential oil (EO) obtained through hydrodistillation of the aerial parts of CM. NaCl, CaCl₂, and Tween 20 were used as additives and the yield, chemical composition, and toxicity of the EO were evaluated. The findings revealed that the highest yield of EO was obtained through hydrodistillation without additives, and the additives significantly influenced the antioxidant activity of the EO. The main components of the EO were found to be pulegone and menthone. The toxicity of the EO was determined using the brine shrimp assay, with an LD₅₀ of 32 mg/L. Based on these results, the authors suggest that the Clinopodium mexicanum EO has the potential to serve as a natural antioxidant.

The constant emergence of severe health threats, such as antibacterial resistance or highly transmissible viruses, necessitates the investigation of novel therapeutic approaches for discovering and developing new antimicrobials, which will be critical in combating resistance and ensuring available options. Due to the richness and structural variety of natural compounds, techniques centered on obtaining novel active principles from natural sources have yielded promising results. This review describes natural products and extracts from Latin America with antimicrobial activity against multidrug-resistant strains, as well as classes and subclasses of plant secondary metabolites with antimicrobial activity and the structures of promising compounds for combating drug-resistant pathogenic microbes. The main mechanisms of action of the plant antimicrobial compounds found in medicinal plants are discussed, and extracts of plants with activity against pathogenic fungi and antiviral properties and their possible mechanisms of action are also summarized. For example, the secondary metabolites obtained from Isatis indigotica that show activity against SARS-CoV are aloe-emodin, β-sitosterol, hesperetin, indigo, and sinigrin. The structures of the plant antimicrobial compounds found in medicinal plants from Latin America are discussed. Most relevant studies, reviewed in the present work, have focused on evaluating different types of extracts with several classes and subclasses of secondary metabolites with antimicrobial activity. More studies on structure–activity relationships are needed.