Lycopene is more bioavailable in processed tomato products than in raw tomatoes, since arrangement of cis-isomers of lycopene during food processing and storage may increase its biological activity. The aim of the study is evaluate the influence of lycopene content from different tomato-based food products (extract, paste, ketchup and sauce) on cell proliferation, cell cycle, and rate of apoptosis of human prostate cancer cell lines. DU-145 and PC-3 cell lines were treated with lycopene content from different tomato-based food products (500–5000 μg/mL) for 96 h. The data showed a decrease in cell viability in both DU-145 and PC-3 cells after treatment with all lycopene extracts from tomato-based food products. Analysis of cell cycle revealed a decrease in the percentage of prostate cancer cells in G₀/G₁ and G₂/M phases after 96 h of treatment when using lycopene content from tomato paste and tomato extract. However, lycopene extracted from tomato sauce and ketchup promoted a decrease in the percentage of cells in G₀/G₁ phase and an increase in S and G₂/M phases after 96 h of treatment. Lycopene content from all of those tomato-based food products also increased apoptosis in both prostate cancer cell lines. In this regard, lycopene has proved to be a potent inhibitor of cell viability, arrest cell cycle and increase the apoptosis in human prostate cancer cells, suggesting an effect in the balance of human prostate cancer cell lines growth.

This work evaluated the effect of grape juice, red wine and resveratrol in liver parameters of rats submitted to high-fat diet. Experimental model was conducted with groups of adult females Rattus norvegicus: control (CG); high-fat (HG); grape juice (JG); red wine (RW) and resveratrol solution (RG). The high-fat diet significantly altered hepatocytes and Kupffer cells in all treated groups. HG group presented severe steatosis followed hepatocyte ballooning and tissue damages. JG group minimized hepatic histological lesion caused by high-fat diet and WG group also induced steatosis and inflammation in hepatocytes, similar to HG. Still, resveratrol protected the tissue against fatty liver disease by reducing fat infiltration and inflammation, indicating possible therapeutic effects on the liver. Cell cycle analysis showed that HG promoted damage to the tissue, reducing the viable cell content and increasing apoptosis, even when associated with wine consumption or isolated resveratrol. However, JG protected the liver against cell damage generated by the diet. Consumption of grape juice, even associated with a high-fat diet, represents a promising protection of the liver against cellular damage, but red wine further affects the tissue, and resveratrol alone was able to reduce damage but did not minimize cellular damage to the liver.

There is a growing interest in promoting health and improving quality of life, which has led consumers to prefer foods that offer not only basic nutrition but also additional health benefits. In this space, yogurt has gained increasing attention due to its potential to deliver bioactive compounds and improve overall consumer well-being. As a fermented dairy product consumed globally, yogurt serves as an effective dietary base for nutritional enhancement through the incorporation of a wide range of primary agricultural products, including fruits, vegetables, cereals, and their respective by-products, including peels, seeds, and pomace. This review provides an overview of recent advances in yogurt biofortification using primary agricultural matrices and agro-industrial by-products within the framework of sustainable food systems and the circular economy. Significant increases in antioxidant activity and final phytochemical content are observed after the addition of ingredients to yogurt. Enrichment with dietary fiber from fruit peels or pomace also improved syneresis control and viscosity of the products. The microbiological viability of probiotic strains was maintained or increased in most formulations, and sensory acceptance remained favorable with enriched yogurts. These findings highlight the potential of agricultural matrices to enhance yogurt functionality, promoting sustainability and reducing food waste.

Camu-camu (Myrciaria dubia K.), native to the Amazon region, offers significant therapeutic potential due to its high content of bioactive compounds. However, the characterisation of its seeds is still limited. The study aims to characterise the chemical composition in the seed and antioxidant potential in different extracts. The camu-camu seed flour was subjected to UHPLC-HRMS analysis and the antioxidant activity was evaluated by the DPPH, ABTS, FRAP, ORAC and FOLIN methods. The phenolic compounds coumaric acid, scopolin, 2,3-dihydroxybenzoate, 2',4-dihydroxychalcone, dihydroxymandelic acid and isoquercetin were identified. In the antioxidant analysis, the hydroalcoholic extract showed superior capacity when compared to the aqueous extract in all methods. The compounds scopolin, 2',4-dihydroxychalcone and dihydroxymandelic acid were identified for the first time in the camu-camu seed, and further studies are needed on the relationship between the activity of these compounds and how the structural position affects the antioxidant activity of the camu-camu.

Phytochemicals, which are bioactive compounds contained in fruits, vegetables, and teas, have a positive effect on human health by having anti-inflammatory, antioxidant, and anticarcinogenic effects. Several studies have highlighted the ability of bioactive compounds to activate key cellular enzymes associated with important signaling pathways related to cell division and proliferation, as well as their role in inflammatory and immunological responses. Some phytochemicals are associated with increased proliferation, differentiation, and expression of markers related to osteogenesis, bone formation, and mineralization by activating various signaling pathways. The objective of this study was to clarify which bioactive compounds present in fruits have osteogenic effects on mesenchymal stem cells and the possible associated mechanisms. A literature search was conducted in the LILACS, MEDLINE, and PubMed databases for pertinent articles published between 2014 and 2024. This review included 34 articles that report the osteogenic effects of various bioactive compounds found in different fruits. All the articles reported that phytochemicals play a role in enhancing the regenerative properties of mesenchymal cells, such as proliferation, osteogenic differentiation, secretion of angiogenic factors, and extracellular matrix formation. This review highlights the potential of these phytochemicals in the prevention and treatment of bone diseases. However, more studies are recommended to identify and quantify the therapeutic dose of phytochemicals, investigate their mechanisms in humans, and ensure their safety and effectiveness for health, particularly for bone health.