Kefir is a naturally fermented milk drink with rich probiotic content. This study aimed to develop and optimize homemade cow milk kefir (HCMK) and evaluate its microbial, chemical, nutritional, and antioxidant properties. HCMK was optimized using response surface methodology, where the independent variables were kefir grain inoculum (2–4%) and fermentation time (20 h–28 h), and the dependent variables were total bacterial count, pH, and overall acceptability. HCMK was prepared using 3% w/v Indian kefir grains inoculated into cow milk and fermented at 25 °C for 24 h. Optimized dependent variables were 2.08 × 10⁸ ± 0.34 CFU/mL, pH 4.52 ± 0.05, and overall acceptability of 6.55 ± 0.21. Nutritional analysis revealed protein 3.6 g/100 mL, carbohydrates 2.66 g/100mL, fat 3.4 g/100 mL, iron 2.99 mg/100 mL, and calcium 29.3 mg/100 mL. Antioxidant profiling elucidated 54% radical scavenging activity and 18 mgGAE/100 mL total phenolic content. GC-MS revealed the presence of bioactive compounds with documented antioxidant, anti-inflammatory, and antimicrobial activities. This study highlights HCMK as a healthy probiotic functional food with significant antioxidant potential.

The nutritional analyses of a sports drink premix (SDP) made with sorghum flour, Bengal gram flour, seed mix, chicory root powder and a natural flavor mix, showed 66.7 g carbohydrates, 15.8 g protein, 7.43 g fat, and 14.21 g fiber per 100 g. Mineral analysis showed that the presence of electrolytes with potassium was the highest. The total phenolic content was 77.61 mg GAE/100 g, the total DPPH was 93%/100 g of sports drink premix, and the total flavonoid content was 88%/100 g of sports drink premix. The GC-MS analysis confirmed the presence of antioxidant, antibacterial, anti-inflammatory, and anti-tubercular compounds.

Gallstone disease (GSD) is among the most prevalent gastrointestinal disorders worldwide, affecting both developed and developing countries. Patients with gallstones (GS) face a higher risk of acute or chronic cholecystitis. Laparoscopic cholecystectomy remains an effective treatment for GSD; however, it can lead to postoperative complications and adverse effects. There is growing interest in preventive and therapeutic options, particularly nutraceuticals and bioactive compounds, to reduce the risk of GS formation and progression. Preclinical in vitro and in vivo studies indicate that nutraceuticals and bioactive compounds exhibit hypolipidemic and anticholelithogenic activity, suggesting preventive and adjunctive therapeutic potential for GSD. However, clinical evidence remains limited. This review summarizes current knowledge on the roles of nutraceuticals (probiotics, prebiotics, and herbal formulations) and bioactive compounds (plant-derived compounds, flavonoids, dietary polyphenols, and essential oils) in the prevention and treatment of GS. These compounds exert cholelitholytic, antiinflammatory, and antioxidant effects, primarily by modulating cholesterol metabolism, bile composition, and gallbladder motility. Incorporating nutraceuticals and bioactive compounds into dietary plans may be a viable option for preventing and treating GSD.

This study aimed to produce gluten-free cupcakes (GFCs) using a composite flour blend of Lepidium sativum seed mucilage (LSM) in different proportions. The GFCs substituted oil with 100% LSM (M100), revealing significant reduction in fat content (87.55%), protein 13.43 g/100 g, fiber 2.48 g/100 g, and carbohydrates 58.39 g/100 g. The M100 GFC showed favorable fatty acid ratios (1.80 MUFA:SFA, 0.95 PUFA:SFA, 0.97 omega 6:omega 9) and lipid health quality indices (0.72 atherogenicity index, 0.59 thrombogenic index, 1.39 health-promoting index, and 2.3% ∆desaturase index), with sensory acceptability at 7.07 ± 0.21. The LSM effectively replaced fat, enhanced functionality and improved sensory profiles 7.07 ± 0.21, suggesting its potential for industrial applications.