The current study focuses on Punica granatum L. (pomegranate) peel and peel extract and their use as functional foods, food additives, or physiologically active constituents in nutraceutical formulations. The pomegranate peel extract is a good source of bioactive substances needed for the biological activity of the fruit, including phenolic acids, minerals, flavonoids (anthocyanins), and hydrolyzable tannins (gallic acid). The macromolecules found in pomegranate peel and peel extract have been recommended as substitutes for synthetic nutraceuticals, food additives, and chemo‐preventive agents because of their well‐known ethno‐medical significance and chemical properties. Moreover, considering the promises for both their health‐promoting activities and chemical properties, the dietary and nutraceutical significance of pomegranate peel and pomegranate peel extract appears to be underestimated. The present review article details their nutritional composition, phytochemical profile, food applications, nutraceutical action, and health benefits.

Despite significant advances in pathogen survival and food cleaning measures, foodborne diseases continue to be the main reason for hospitalization or other fatality globally. Conventional antibacterial techniques including pasteurization, pressurized preparation, radioactivity, as well as synthetic antiseptics could indeed decrease bacterial activity in nutrition to variable levels, despite their serious downsides like an elevated upfront outlay, the possibility of accessing malfunctions due to one corrosiveness, as well as an adverse effect upon those the foodstuffs' organoleptic properties and maybe their nutritional significance. Greatest significantly, these cleansing methods eliminate all contaminants, including numerous (often beneficial) bacteria found naturally in food. A huge amount of scientific publication that discussed the application of virus bioremediation to treat a multitude of pathogenic bacteria in meals spanning between prepared raw food to fresh fruit and vegetables although since initial idea through using retroviruses on meals. Furthermore, the quantity of widely viable bacteriophage‐containing medicines licensed for use in health and safety purposes has continuously expanded. Bacteriophage bio‐control, a leafy and ordinary technique that employs lytic bacteriophages extracted from the atmosphere to selectively target pathogenic bacteria and remove meaningfully decrease their stages meals, is one potential remedy that solves some of these difficulties. It has been suggested that applying bacteriophages to food is a unique method for avoiding bacterial development in vegetables. Because of their selectivity, security, stability, and use, bacteriophages are desirable. Phages have been utilized in post‐harvest activities, either alone or in combination with antimicrobial drugs, since they are effective, strain‐specific, informal to split and manipulate. In this review to ensure food safety, it may be viable to use retroviruses as a spontaneous treatment in the thread pollution of fresh picked fruits and vegetables, dairy, and convenience foods.

The use of proteinaceous material is desired as it forms a protective gelation around the active core, making it safe through temperature, pH, and O₂ in the stomach and intestinal environment. During the boom of functional food utilization in this era of advancement in drug delivery systems, there is a dire need to find more protein sources that could be explored for the potential of being used as encapsulation materials, especially vegetable proteins. This review covers certain examples which need to be explored to form an encapsulation coating material, including soybeans (conglycinin and glycinin), peas (vicilin and convicilin), sunflower (helianthins and albumins), legumes (glutenins and albumins), and proteins from oats, rice, and wheat. This review covers recent interventions exploring the mentioned vegetable protein encapsulation and imminent projections in the shifting paradigm from conventional process to environmentally friendly green process technologies and the sensitivity of methods used for encapsulation. Vegetable proteins are easily biodegradable and so are the procedures of spray drying and coacervation, which have been discussed to prepare the desired encapsulated functional food. Coacervation processes are yet more promising in the case of particle size formation ranging from nano to several hundred microns. The present review emphasizes the significance of using vegetable proteins as capsule material, as well as the specificity of encapsulation methods in relation to vegetable protein sensitivity and the purpose of encapsulation accompanying recent interventions.

Fenugreek seeds ( Trigonella foenum‐graecum L.) are known for their impressive range of health benefits, thanks to their diverse array of phytochemicals. These include steroidal sapogenins like diosgenin, alkaloids such as trigonelline, as well as flavonoids, saponins, galactomannans, and polyphenols. Trigonella foenum‐graecum seeds contain mucilaginous fiber, which will tie bile acids and lower fat absorption and cholesterol. These bioactive constituents contribute to fenugreek's antioxidant, anti‐inflammatory, antinociceptive, antidiabetic, hypocholesterolemic, gastroprotective, antirheumatic, and antimicrobial activities. Alkaloids, 4‐Hydroxyisoleucine, and steroidal saponins have been shown to improve glucose metabolism and reduce cholesterol absorption. Additionally, specific chemical elements might excite insulin release from the B‐cells directly, resulting in a drop in blood glucose levels. Trigonella foenum‐graecum L. has also been found to have gastroprotective properties, antibacterial activities, and anticancer properties, and has been used to cure arthritis, lose weight, increase milk supply, and manage hyperthyroidism. Overall, fenugreek seeds represent a multi‐target natural agent with significant potential for managing metabolic disorders, inflammation, and related health conditions. Therefore, this paper aims to present the existing knowledge on the nutritional composition, bioactive potential, and health benefits in detail.

The formation and release of eggs during ovulation are impacted by high amounts of androgens. Seed cycling is powerful in the treatment of polycystic ovary syndrome (PCOS). For efficacy studies, 90 women with PCOS, between 15 and 40 years were selected from the department of gynecology, Tertiary care unit. Women with PCOS were divided into three groups (T₀, T₁, T₂) (20 women/group). Among these three groups, the first was the control group (T₀). The second group was the experimental group (T₁). In T₁, 20 women with PCOS were treated with a portion control diet and METFORMIN 500 mg tab/day for 90 days. The third group was also an experimental group (T₂). In this group, 20 women with PCOS were also treated with another treatment plan for 90 days, in which portion control diet and seed cycling were included. During the 12‐week efficacy trial, the highest follicle stimulating hormone (FSH) levels were found in the control group T₀ (8.18 ± 0.13 mIU/mL). In T₂, FSH falls from 6.545 ± 0.16 mIU/mL to 3.51 ± 0.13 mIU/mL throughout a 12‐week period. Overall, a portion‐controlled diet and seed cycling reduced FSH levels by 1.2% to 2.5%. LH value was 10.118 ± 0.1874 IU/L in the control group (T₀), which climbed 12.82 ± 0.15 IU/L, but decreased from 10.62 ± 0.26 IU/L to 9.79 ± 0.17 U/L and 11.015 ± 0.24 IU/L 6.217 ± 0.167 IU/L in the other groups (T₁, T₂). It was determined that the LH levels were reduced by 1.5%–2% in T₂. Conclusively, the seed cycling approach is effective and has significant results in women with PCOS. Seed cycling improves hormonal disturbance in women which promotes a healthy life.

The mandate of the current investigation was to elucidate the therapeutic and antioxidant perspective of black tea. Purposely, black tea compositional analysis followed by polyphenol extraction and antioxidant characterization was done. Moreover, the theaflavin from black tea extract was also isolated through the solvent partition method. Lastly, the neuroprotective effect of isolated theaflavin was assessed through a bio‐efficacy trial. The outcomes delineated that black tea showed promising nutritional composition with special reference to protein and fiber. Among the extraction solvent, ethanol performed better as compared to methanol and water likewise, higher extraction was noticed at 60 min followed by 90 and 30 min. All the extracts indicated antioxidant activity reflected through significant DPPH, TPC, FRAP, and beta carotene as‐69.13 ± 3.00, 1148.92 ± 14.01, 752.44 ± 10.30, and 65.74 ± 3.28, respectively. However, isolated theaflavin exhibited higher antioxidant capacity as‐737.74 ± 12.55, 82.60 ± 2.33, and 853.77 ± 9.55, for TPC, DPPH, and FRAP, respectively, as compared to extracts. In 15 days' efficacy was physically induced with sciatic nerve injury h sciatic nerve injury physically and treated with isolated theaflavin. A total of 12 healthy albino mice were randomly assigned to either the control (n = 6) or theaflavin (5.0 mg/kg (n = 6)) groups. In these groups, behavioral tests were used to assess and compare enhanced functional recovery as well as skeletal muscle mass measurement. Serum samples included oxidative stress markers. In theaflavin leaves, behavioral tests revealed a statistically significant (p < .001) improvement in sensorimotor function restoration, muscle mass restoration, a substantial decrease in TOS, a significant increase in TAC, and enhanced antioxidative enzyme activity. Considering the above‐mentioned therapeutic perspectives of theaflavin, the current research was planned to optimize the isolation of theaflavin from black tea and probed for their neuroprotective effect in mice models.