Fox nut (Euryale ferox) is categorized among superior quality foods because of its highly nutritious profile. It also serves as a good protein source for vegetarian diets. However, it is not widely consumed, due to soggy texture and bland flavor as compared to other nuts. In this study, we used roasting and seasoning to enhance its consumer acceptance. Furthermore, we have also compared biochemical, nutritional and physical properties of the roasted and unroasted fox nuts; and their Glycemic Index (GI) in human subjects. Results showed that roasting significantly (P ≤ 0.05) improved the minerals content (from 0.58 to 0.66%), protein content (from 11.40 to 14.57%), total phenolics (from 346.02 to 470.62 mg GAE/100 g), flavonoids (from 4.15 to 4.43 mg CE/g), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (from 48.54 to 79.13% inhibition) and Ferric Reducing Antioxidant Power (from 662.46 to 957.14 μmol FeSO₄/g). Consumer acceptance was evaluated with and without seasoning; both salt and spice seasoned roasted nuts had greater overall acceptability as compared to plain roasted and unroasted nuts. Fox nuts also reported low GI (37%) in human subjects (ethical approval #1772/01-06-2020). Thus, roasted fox nuts can be consumed as nutrient rich and low GI snack; not only as a component of healthy diet but can also be served to patients with metabolic disorders like obesity and diabetes.

Grass-finished beef (GFB) can provide beneficial bioactive compounds to healthy diets, including omega-3 polyunsaturated fatty acids (n-3 PUFAs), conjugated linoleic acid (CLA), and secondary bioactive compounds, such as phytochemicals. The objective of this study was to compare fatty acids (FAs), micronutrients, and phytochemicals of beef fed a biodiverse pasture (GRASS), a total mixed ration (GRAIN), or a total mixed ration with 5% grapeseed extract (GRAPE). This was a two-year study involving fifty-four Red Angus steers (n = 54). GFB contained higher levels of n-3 PUFAs, vitamin E, iron, zinc, stachydrine, hippuric acid, citric acid, and succinic acid than beef from GRAIN and GRAPE (p < 0.001 for all). No differences were observed in quantified phytochemicals between beef from GRAIN and GRAPE (p > 0.05). Random forest analysis indicated that phytochemical and FA composition of meat can predict cattle diets with a degree of certainty, especially for GFB (5.6% class error). In conclusion, these results indicate that GFB contains higher levels of potentially beneficial bioactive compounds, such as n-3 PUFAs, micronutrients, and phytochemicals, compared to grain-finished beef. Additionally, the n-6:n-3 ratio was the most crucial factor capable of separating beef based on finishing diets.

This review synthesizes evidence on phenolic concentrations and diversity in ruminant meat and milk, considering animal species, management, forage, seasonality, and analytical methods. From 39 studies, 356 distinct phenolics were identified in meat and milk, including several from medicinal and non-staple-forage plants. Goat milk showed the highest concentrations as measured by total phenolic content assays (1390 μg GAE/mL) and targeted mass spectrometry (26.79 μg/mL). Beef had the greatest diversity (164 metabolites), followed by sheep milk (110 metabolites); however, beef is also most studied. Organic/agroecological versus conventional systems, fresh versus preserved forages, and younger versus mature pastures were generally associated with a higher phenolic content. Among forages, red clover supported greater diversity than chicory, lucerne, or white clover, while maize silage yielded a higher phenolic content than ryegrass silage. Ruminants can act as biological mediators linking soils, plants, and human diets, often resulting in upcycling of phenolic-derived metabolites from plants not consumed by humans. Future research should integrate soil, plant, animal, and food sciences to fully reveal this role and its potential significance to human health.

The discussion of antimicrobial resistance has begun to impact consumer preference and influence the implementation of certain growth-promoting technologies in the cattle feeding industry