Oxidative stress, characterized by an imbalance favouring oxidants over antioxidants, is a key contributor to the development of various common diseases. Counteracting these oxidants is considered an effective strategy to mitigate the levels of oxidative stress in organisms. Numerous studies have indicated an inverse correlation between the consumption of vegetables and fruits and the risk of chronic diseases, attributing these health benefits to the presence of antioxidant phytochemicals in these foods. Phytochemicals, present in a wide range of foods and medicinal plants, play a pivotal role in preventing and treating chronic diseases induced by oxidative stress by working as antioxidants. These compounds exhibit potent antioxidant, anti-inflammatory, anti-aging, anticancer, and protective properties against cardiovascular diseases, diabetes mellitus, obesity, and neurodegenerative conditions. This comprehensive review delves into the significance of these compounds in averting and managing chronic diseases, elucidating the key sources of these invaluable elements. Additionally, it provides a summary of recent advancements in understanding the health benefits associated with antioxidant phytochemicals.

Food waste is a serious problem for food processing industries, especially when it represents a loss of a valuable source of nutrients and phytochemicals. Increasing consumer demand for processed food poses the problem of minimizing waste by conversion into useful products. In this regard, onion (Allium cepa) waste consisting mainly of onion skin is rich in bioactive phenolic compounds. Here, we characterized the flavonoid profiles and biological activities of onion skin wastes of two traditional varieties with protected geographical indication (PGI), the red “Rossa di Tropea” and the coppery “Ramata di Montoro”, typically cultivated in a niche area in southern Italy. The phytochemical profiles of exhaustive extracts, characterized by ultra-high-performance liquid chromatography coupled with ultraviolet (UV) detection and high-resolution mass spectrometry, revealed that flavonols and anthocyanins were the characteristic metabolite classes of onion skins. Quercetin, quercetin glucosides and their dimer and trimer derivatives, and, among anthocyanins, cyanidin 3-glucoside, were the most abundant bioactive compounds. The potential of onion skins was evaluated by testing several biological activities: ABTS/oxygen radical absorbance capacity (ORAC) and in vitro alpha-glucosidase assays were performed to evaluate the antioxidant and anti-diabetic properties of the extracts and of their main compounds, respectively, and proliferative activity was evaluated by MTT assay on human fibroblasts. In the present study, by observing various biological properties of “Rossa di Tropea” and “Ramata di Montoro” onion-dried skins, we clearly indicated that this agricultural waste can provide bioactive molecules for multiple applications, from industrial to nutraceutical and cosmetical sectors.

Food computing refers to the integration of digital technologies, such as artificial intelligence (AI), the Internet of Things (IoT), and data-driven approaches, to address various challenges in the food sector. It encompasses a wide range of technologies that improve the efficiency, safety, and sustainability of food systems, from production to consumption. It represents a transformative approach to addressing challenges in the food sector by integrating AI, the IoT, and data-driven methodologies. Unlike traditional food systems, which primarily focus on production and safety, food computing leverages AI for intelligent decision making and the IoT for real-time monitoring, enabling significant advancements in areas such as supply chain optimization, food safety, and personalized nutrition. This review highlights AI applications, including computer vision for food recognition and quality assessment, Natural Language Processing for recipe analysis, and predictive modeling for dietary recommendations. Simultaneously, the IoT enhances transparency and efficiency through real-time monitoring, data collection, and device connectivity. The convergence of these technologies relies on diverse data sources, such as images, nutritional databases, and user-generated logs, which are critical to enabling traceability and tailored solutions. Despite its potential, food computing faces challenges, including data heterogeneity, privacy concerns, scalability issues, and regulatory constraints. To address these, this paper explores solutions like federated learning for secure on-device data processing and blockchain for transparent traceability. Emerging trends, such as edge AI for real-time analytics and sustainable practices powered by AI–IoT integration, are also discussed. This review offers actionable insights to advance the food sector through innovative and ethical technological frameworks.