Hibiscus rosa-sinensis flower is gaining attention for their rich nutritional and functional profile, positioning them as promising ingredients for health-oriented functional foods and beverages. However, limited studies have explored their direct application in functional foods and beverages. This study addresses that gap by assessing the nutritional composition, antioxidant potential, and incorporation of H. rosa-sinensis flower extract as a sustainable ingredient in clean-label functional tea formulations. Ultrasound-assisted extraction (20 kHz, 40 °C, 30 min; 1:20 solvent ratio) using various solvents was employed to obtain flower extracts. Functional teas formulations were developed by replacing green tea with flower extract at 25 %, 50 %, 75 %, and 100 % levels. Nutritional analysis of H. rosa-sinensis flower revealed high carbohydrate content (61.50 ± 1.18 %) and ash (3.71 ± 0.29 %), with calcium (1218 ± 26 mg/100 g), and potassium (1109 ± 40 mg/100 g) as dominant minerals. The H. rosa-sinensis flower extract exhibited strong antioxidant properties with total phenolic content (TPC) of 781.77 ± 4.66 mg GAE/100 g, DPPH inhibition activity of 84.72 ± 2.48 %, ABTS activity of 90.01 ± 2.32 %, and FRAP activity of 1654.4 ± 15.62 µg Fe/100 g. In tea formulations, the highest TPC and FRAP activity were in the control that was 100% green tea (429.98 ± 5.16 mg GAE/100 g, 1759.0 ± 4.48 µg Fe/100 g), while 75 % H. rosa-sinensis extract containing functional tea showed the highest DPPH inhibition activity of 70.05 ± 1.48 %, and ABTS activity of 71.79 ± 1.54 %. The sensory analysis indicated that the 50 % H. rosa-sinensis extract containing functional tea had the highest acceptability and optimal color attributes. FTIR analysis confirmed the presence of key functional groups (O-H, C=C), indicating abundant polyphenols and flavonoids. Overall, H. rosa-sinensis flower demonstrated excellent potential as sustainable ingredient for functional food and beverages development, offering improved antioxidant benefits and appealing sensory properties.

Plant-based bioactive compounds, particularly kaempferol and quercetin, exhibit notable anti-inflammatory and anticancer potential. This systematic review evaluates experimental evidence on the effects of kaempferol and quercetin, in pure and isolated forms, against lung, breast, and colorectal cancers using in vitro and in vivo models. A systematic search of PubMed, Google Scholar, Taylor & Francis, and Wiley Online Library was conducted in October 2025 following PRISMA guidelines. Studies investigating pure kaempferol or quercetin in human-derived cancer cell lines and animal models were included, while clinical and combination studies were excluded. Only quercetin-based in vivo studies met eligibility criteria. Out of 377 identified records, 24 studies were included. Both compounds consistently reduced cancer cell viability, induced apoptosis. They inhibited proliferation and migration by modulating the PI3K/Akt, MAPK, NF-κB, and p53 pathways across breast, lung, and colorectal cancer cell lines. Among the included studies, 16 were in vitro, and 8 were in vivo, with predominantly low risk of bias, indicating robust methodological quality. Overall, kaempferol and quercetin demonstrate strong anticancer activity in preclinical models, highlighting their promise for cancer prevention and management. However, well-designed clinical trials are needed to confirm their potential therapeutic relevance. The online version contains supplementary material available at 10.1007/s12672-026-04901-9.

Betalains, water‐soluble pigments from beetroot and other Caryophyllales plants, have shown promising anticancer and anti‐inflammatory properties, though systematic evaluations remain limited. This review synthesized preclinical in vitro and in vivo evidence on betalains' bioactivity and mechanisms. Literature searches (2015–2025) across PubMed, ScienceDirect, Wiley Online Library, and Taylor & Francis identified 481 studies, with 25 meeting inclusion criteria under PRISMA guidelines. The risk of bias was assessed using multiple tools. The review has been registered in PROSPERO under ID 1172411. Findings indicate that betalains inhibit cancer cell viability and proliferation, including IC ₅₀ values of 64 to 107 μg/mL in colorectal cancer cell lines, induce apoptosis via caspase activation, increase G2/M phase arrest to 49.6% in A549 lung cancer cells, reduce oral squamous cell carcinoma viability from 89% to 50%, and regulate genes such as p53, Bax, and Bcl‐2. Anti‐inflammatory effects included suppression of NF‐κB signaling and reduction of TNF‐α, IL‐6, COX‐2, and iNOS, alongside enhanced antioxidant defenses. Risk of bias was generally low. Collectively, betalains emerge as safe, food‐derived compounds with potential for cancer and inflammation management. However, well‐designed clinical trials remain essential to establish efficacy and therapeutic applications in humans.

The liver diseases are posing serious threat to human health associated with abusive use of allopathy medicines, especially in developing economies like Pakistan. The strengthening of detoxification system using natural products might be a suitable option to minimize the liver problems. In this current research, Zingiber officinale and Azadirachta indica were evaluated for their hepatoprotective role. For the purpose, 20 Sprague Dawley rats were equally divided into four groups i.e., negative control, paracetamol positive control, 2.5% ginger and 2% neem powder, respectively. During 42 days study, the levels of bilirubin and liver enzymes significantly elevated due to liver damage. Although, the values dropped (20-25%) in treatment group. Serum glucose and serum lipid profile increased in positive control group, but reduced (5-10%) in both ginger and neem groups. The serum protein profile declined in liver damage group, however, improved (~5%) in treatment groups. The hematological parameters slightly declined in liver damage group, but increased in ginger and neem groups. Moreover, the white blood cells differential count and renal parameters showed abnormal values in liver damage group, but improved after treatment. This study is promising and highlighted the hepato-protective role of neem and ginger that may open several avenues of research.

This study investigates the nutritional, functional, rheological, and sensory properties of flour blends supplemented with varying percentages (2–5%) of Tribulus Terrestris powder. Seeds were collected from the Thall region, dried to <10% moisture, and analyzed for proximate composition, showing high fiber (24.28±0.93%) and carbohydrate (33.35±1.03%) content, with moderate fat (14.49±1.42%) and low protein (8.8±0.30%). Rheological analysis revealed that as Tribulus supplementation increased, moisture content decreased from 14% (control) to 10.1±0.09% at 5% powder. Water absorption was highest at 5% (59.5±0.05), with maximum dough stability (17±0.09) and development time (4.6±0.09). Maximum kneading consistency was observed at 2% powder. Functional properties, such as bulk density, increased with higher Tribulus percentages, peaking at 83.86±1.36 for 5%. Water absorption capacity reached its maximum in T3 (88.46±0.22), while oil absorption capacity remained non-significant. Foaming stability was significantly higher in T3 (43.78±0.76). Nutritional analysis showed that fiber content increased with supplementation, peaking in T4 (1.49±0.04), while fat and protein contents were non-significant across treatments. Color tonality analysis indicated that lightness decreased with increasing Tribulus content, and hue angle was highest in T1 (77.02±2.68). Sensory evaluation by an expert panel revealed that products with 2% and 3% Tribulus powder had the most acceptable color, taste, and aroma, while higher concentrations resulted in bitterness and darker color. Overall, T1 and T2 were most preferred in terms of sensory quality.