Nutrition is an influential determinant of the risk of present-day metabolic diseases. Raspberries (Rubus idaeus L.) are extraordinary berries with a high nutritional and bioactive component complex. They have a number of major essential minerals and trace elements as well as dietary fibre and other important constituents. This study aimed to analyse and compare raspberry fruits and leaves originated from organic versus conventional agricultural practices and wild grown for the contents of basic composition (water, crude fat, total protein, ash, digestible carbohydrates and dietary fibre) and selected minerals (calcium, iron, potassium, magnesium, sodium, phosphorus, sulphur, selenium, barium, lithium, and beryl) as well as selected antioxidant properties (total polyphenols, total carotenoids, anthocyanin content, and antioxidant activity by methods of ABTS and FRAP). This study was carried out regardless of climatic and agro-technical factors and was of a more consumer-oriented nature, in order to recognize the diversity of raspberry fruits and leaves from more or less monitored crops. The basic composition, mineral content and selected antioxidative properties of raspberry fruits and leaves are fundamentally different. Raspberry fruits have a lower content of protein and ash, and higher levels of dietary fibre and carbohydrates in comparison to fruits. The biggest difference is the amount of protein, whose content in leaves is two to three times higher versus fruits. Raspberry leaves have been found to have a higher mineral content than raspberry fruits and were characterized by up to five times the amount of total polyphenols, with respect to raspberry fruit, regardless of source. The content of total carotenoids was found in some cases to be 100 times higher in raspberry leaves, in comparison to fruit, regardless of origin. It has not been definitely identified, both for raspberry fruits and leaves, which method of growing is the most advantageous in terms of levels of basic nutrients, selected minerals and antioxidant properties.

Chemical pollutants contaminate the air, soil and then plants, which are the main source of xenobiotics for humans. Many consumers perceive that organically grown foods are of better quality, healthier and more nutritious than conventionally grown foods. The aim of the study was to analyse raspberry fruits and leaves from organic, conventional and wild crops in Poland for two years, independently of climatic and agrotechnical conditions. The metal contents (Al, B, Cu, Mn and Zn) were determined using the validated Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) and by Inductively Coupled Plasma Mass Spectrometry (ICP-MS/MS) (As, Cd, Pb, Cr, Co, Mo, V, Sr, Sb, Ti and Tl). The raspberry fruits from organic farming contained more (p ≤ 0.05) Cd, Zn, Mn and V compared to those from conventional cultivation. Fruits of wild-growing raspberry had more Cd, Zn, Co and Mn compared to other crops. Wild-growing raspberry leaves had more Cd, Pb, Zn, Mn and Tl than the other leaves. The raspberry leaves from organic cultivation had more Cr, Cd and Pb compared to leaves from conventional cultivation. The leaves and fruits of wild-growing raspberry are characterized by a significantly higher content of heavy metals.

The aim of the study was to evaluate the functional properties of muffins fortified with white clover flowers (Trifolium repens L.), which were added to the dough in the following amounts: (i) 0% (control); (ii) 2.5%; (iii) 5.5%; (iv) 7.5%; and (v) 10%. The organoleptic properties were assessed by a panel of consumers. Additionally, the following parameters were also tested: basic chemical composition, total polyphenols, the antioxidant activity together with antiproliferative effects on the A375 melanoma cell line, starch nutritional fractions and the in vitro glycemic index. As a result, replacing wheat flour with white clover flour significantly affected the color, aroma and taste of the muffins. The content of proteins, fats, total ash, dietary fiber, resistant starch (RS), slowly digestible starch (SDS),total polyphenols and antioxidant activity increased statistically significantly with the elevated amount of white clover flour added to the dough. At the same time, the content of free glucose (FG), rapidly available glucose (RAG) and rapidly digestible starch (RDS), the value of the in vitro glycemic index and the viability of melanoma cancer cells decreased significantly. The muffins enriched with white clover flowers might constitute an interesting proposition and extension of the existing assortment of confectionery products.

Oilseed plants are a valuable group of foods in human nutrition. Uncommon oilseed plants, such as safflower (Carthamus tinctorius L.), camelina (Camelina sativa L.), and black cumin (Nigella sativa L.), have been gaining increasing attention. The unique chemical compositions of these plants, which contribute to potential health benefits, underscore the importance of further exploration and study. The continuation of development of research in this field, resulting in the well-documented positive impact of these plants on human health, may lead to the possibility of them becoming new functional foods in the future. This review aims to present the potential health-promoting properties of the aforementioned uncommon oilseed plants based on recent literature reports and intends to inspire further exploration of their unique features. Among others, recent reports on the anticancer, antioxidant, and antibacterial potential, as well as the preventive potential in the case of metabolic diseases of these plants, were discussed. The importance of further development of these problems was also emphasized.