For thousands of years, edible insects have been used as food to alleviate hunger and improve malnutrition. Some insects have also been used as medicines because of their therapeutic properties. This is not only due to the high nutritional value of edible insects, but more importantly, the active substances from edible insects have a variety of biofunctional activities. In this paper, we described and summarized the nutritional composition of edible insects and discussed the biological functions of edible insects and their potential benefits for human health. A summary analysis of the findings for each active function confirms that edible insects have the potential to develop functional foods and medicines that are beneficial to humans. In addition, we analyzed the issues that need to be considered in the application of edible insects and the current status of edible insects in food and pharmaceutical applications. We concluded with a discussion of regulations related to edible insects and an outlook on future research and applications of edible insects. By analyzing the current state of research on edible insects, we aim to raise awareness of the use of edible insects to improve human health and thus promote their better use and development.

The yak is a special species that inhabits the Qinghai-Tibet Plateau and its surrounding areas. Its unique habitat gives yak milk certain distinct characteristics compared to regular cow milk. Yak milk not only has a high nutritional value but also holds potential benefits for human health. In recent years, there has been increasing research attention on yak milk. Studies have found that the bioactive components in yak milk have various functional properties, including antioxidant, anticancer, antibacterial, blood pressure-lowering, anti-fatigue, and constipation-relieving effects. However, more evidence is needed to confirm these functions in the human body. Therefore, by reviewing the current research status on the nutrition and functionality of yak milk, we aim to reveal its enormous potential as a source of nutritional and functional substances. This article primarily analyzed the nutritional composition of yak milk and the functional effects of its bioactive components, categorically elucidated the mechanisms behind its functional activities, and provided a brief introduction to related yak milk products. Our objective is to deepen people’s understanding of yak milk and provide some references for its further development and utilization.

Liver cancer ranks third globally among causes of cancer-related deaths, posing a significant public health challenge. However, current treatments are inadequate, prompting a growing demand for novel, safe, and effective therapies. Natural products (NPs) have emerged as promising candidates in drug development due to their diverse biological activities, low toxicity, and minimal side effects. This paper begins by reviewing existing treatment methods and drugs for liver cancer. It then summarizes the therapeutic effects of NPs sourced from various origins on liver cancer. Finally, we analyze the potential mechanisms of NPs in treating liver cancer, including inhibition of angiogenesis, migration, and invasion; regulation of the cell cycle; induction of apoptosis, autophagy, pyroptosis, and ferroptosis; influence on tumor metabolism; immune regulation; regulation of intestinal function; and regulation of key signaling pathways. This systematic review aims to provide a comprehensive overview of NPs research in liver cancer treatment, offering a foundation for further development and application in pharmaceuticals and functional foods.

Chrysanthemums and wild chrysanthemums are herbs with high application value. As edible plants of the Asteraceae family, they have good antioxidant, anti-inflammatory and hepatoprotective properties. Chrysanthemums and wild chrysanthemums contain a wide variety of volatile organic compounds, and these volatile components are the main factors contributing to the flavor differences. Therefore, in this study, we investigated the volatile components of holland chrysanthemum from Bozhou, Anhui Province, Chu-chrysanthemum from Chuzhou, Anhui Province, Gong-chrysanthemums from Huangshan, Anhui Province, Huai-chrysanthemums from Jiaozuo, Henan Province, Hang-chrysanthemum from Hangzhou, Zhejiang Province, and wild chrysanthemum from Dabie Mountain by headspace–gas chromatography–ion mobility spectrometry (HS-GC-IMS) coupled with principal component analysis (PCA). The results showed that Chrysanthemum and wild chrysanthemum contain alcohols, esters, hydrocarbons, ketones, aldehydes, acids, camphor, pyrazines and furans. Among them, alcohols, esters and hydrocarbons accounted for more than 15%. It was hypothesized that 2-methyl-1-propanol, 2-methylbutanol, 1-hexanol in alcohols and hexyl acetate, 3-methylbutyl acetate and ethyl 2-methylpropanoate in esters might be the main reasons for the alcoholic and sweet flavors of chrysanthemum and chrysanthemum officinale. Based on the principal component analysis, cluster analysis with the Euclidean distance and similarity analysis of fingerprints, it was found that there were significant differences in the volatile components in chrysanthemums from different origins, among which the differences between Chu-chrysanthemum and Hang-chrysanthemum were the most significant. In addition, as a genus of wild chrysanthemum with the same species, it contains a richer variety of volatile organic compounds, and the content of hydrocarbons and alcohols is significantly higher than that of chrysanthemum.

Inflammatory bowel disease (IBD) is a chronic intestinal inflammatory disorder that includes ulcerative colitis (UC) and Crohn’s disease (CD), the exact cause of which is still unknown. Numerous studies have confirmed that diet is one of the major environmental factors associated with IBD, as it can regulate the gut microbiota and reduce inflammation and oxidative stress. Since the consumption of oil is essential in the diet, improving IBD through oil has potential. In this article, we first briefly reviewed the current treatment methods for IBD and introduce the role of natural oils in improving inflammatory diseases. We then focused on the recent discovery of the role of natural oils in the prevention and treatment of IBD and summarized their main mechanisms of action. The results showed that the anti-inflammatory activity of oils derived from different plants and animals has been validated in various experimental animal models. These oils are capable of improving the intestinal homeostasis in IBD animal models through multiple mechanisms, including modulation of the gut microbiota, protection of the intestinal barrier, reduction in colonic inflammation, improvement in oxidative stress levels in the intestine, and regulation of immune homeostasis. Therefore, dietary or topical use of natural oils may have potential therapeutic effects on IBD. However, currently, only a few clinical trials support the aforementioned conclusions. This review emphasized the positive effects of natural oils on IBD and encouraged more clinical trials to provide more reliable evidence on the improvement of human IBD by natural oils as functional substances.