Hemp (Cannabis sativa L.) has experienced a significant resurgence in popularity, and global interest in diversifying its use in various industries, including the food industry, is growing. Therefore, due to their exceptional nutritional value, hemp seeds have recently gained increasing interest as a valuable ingredient for obtaining high-quality foods and dietary supplements. Hemp seeds stand out for their remarkable content of quality proteins, including edestin and albumin, two distinct types of proteins that contribute to exceptional nutritional value. Hemp seeds are also rich in healthy lipids with a high content of polyunsaturated fatty acids, such as linoleic acid (omega-6), alpha-linolenic acid (omega-3), and some vitamins (vitamins E, D, and A). Polyphenols and terpenoids, in particular, present in hemp seeds, provide antimicrobial, antioxidant, and anti-inflammatory properties. This review examines the scientific literature regarding hemp seeds’ physicochemical and nutritional characteristics. The focus is on those characteristics that allow for their use in the food industry, aiming to transform ordinary food products into functional foods, offering additional benefits for the body’s health. Innovating opportunities to develop healthy, nutritionally superior food products are explored by integrating hemp seeds into food processes, promoting a balanced and sustainable diet.

Anthocyanins are water-soluble pigments characterized by various intense colors found in fruits and vegetables. Scientific studies have shown growing evidence to support their health benefits. Therefore, estimating the anthocyanin content in food is essential to identify the ideal analytical method. Moreover, due to the instability of plant anthocyanins, it is important to select and optimize their extraction, separation and qualitative and quantitative analysis, steps that are indispensable and important in their study. The present article reviews the latest procedures for extracting anthocyanins from various food matrices and analytical methods for their quantification. Therefore, various forms of preliminary treatments of samples for anthocyanin extraction, extraction procedures for various fruits, vegetables and cereals, purification of samples and quantification of anthocyanins are highlighted and evaluated. Using ultrasound-assisted extraction (UAE) might be effective for anthocyanin extraction and the Amberlite XAD-7HP method is the most effective for purifying anthocyanins. Combining the liquid chromatography (LC) method with electrospray ionization (ESI) and mass spectrometry (MS) or quadrupole time-of-flight (QTOF) with mass spectrometry (MS) better quantifies the anthocyanins in the food complex samples. Therefore, the extraction and separation of anthocyanins and their qualitative and quantitative analyses are essential steps in their research. As a result, the study concentrates on a detailed characterization of various qualitative and quantitative analytical methodologies, while briefly describing the main anthocyanin extraction processes.

Berberine (BBR) and silymarin (SM) are natural compounds extracted from plants known for their antioxidant and chemoprotective effects on the liver. The present study aimed to investigate the beneficial properties of BBR and SM and the association of BBR with SM on liver function using fish as “in vivo” models. Moreover, the study investigated their hepatoprotective role after acetaminophen (APAP) exposure. For this purpose, the fish (N = 360; 118.4 ± 11.09 g) were fed with control or experimental diets for 9 weeks. In the experimental diets, the feed was supplemented with either SM (1 g/kg feed), BBR (100 and 200 mg/kg feed), or a combination of BBR with SM (SM 1 g/kg feed + BBR 100 mg/kg feed and, respectively, SM 1 g/kg feed + BBR 200 mg/kg feed). After the feeding trial, seven fish from each tank were randomly selected and exposed to a single APAP dose. The selected serum biochemical markers, oxidative stress markers, and lysozyme activity were used to evaluate the efficiency of the supplements on carp’s health profile, particularly regarding the hepatopancreas function. Our results showed that the inclusion of SM and BBR (either as a single or in combination) reduced the serum contents of total cholesterol, triglyceride, and alanine transaminase. An increase in the high-density cholesterol was observed after the administration of BBR or BBR in association with SM. Both supplements showed hepatoprotective activity against APAP-induced hepatotoxicity, especially BBR. The ameliorative effects of SM (1 g) in association with BBR (100 mg) were highlighted by the modulation of the nonspecific immune system and oxidative stress alleviation after APAP exposure.

Nowadays, people spend more time and effort to gain greater control over their health by exploring alternative or herbal medicines and natural health products to prevent disease or for a healthier life. It is known that people who consume a diet rich in natural foods, such as fruits, vegetables, nuts, whole grains, and fish, tend to lead a life free of diseases. Recent studies suggest that regular or increased consumption of fruits and vegetables can reduce the risk of chronic diseases, and these health benefits are believed to be primarily due to their natural antioxidants and dietary fiber content. At present, consumers prefer foods with health benefits and, at the same time, convenient for consumption, storage, and handling. In this sense, ready-to-eat nutritious products, such as snack bars, are highly appreciated for their convenience. Snack bars are versatile products often made, with cereals, fruits, and nuts being an ideal food format to deliver healthy nutrients, bioactive compounds, and dietary fiber to the consumers.

Teff [Eragrostis tef (Zucc.) Trotter] is a globally recognized ancient grain renowned for its attractive nutritional profile and diverse potential applications. Considering its physicochemical characteristics, nutritional value, and probable applications is essential for optimizing its benefits across various food industries. This review aims to comprehensively investigate teff, its physicochemical characteristics, diverse dietary applications, and health benefits. Teff is rich in macro- and micronutrients, making it an excellent addition to various food products. Bioactive compounds, such as flavonoids and phenolic acids, also enhance their functionality. Therefore, teff appears to be a whole grain with favorable technological characteristics and nutritional benefits for various food applications. Also, being gluten-free, teff is acceptable for individuals with celiac disease or gluten sensitivity. Also, it reduces cholesterol levels, supports heart health, stabilizes blood sugar levels, strengthens bone density and strength, and provides immune system support. In conclusion, teff shows excellent potential for developing innovative and nutritious solutions to meet the growing needs of consumers.