InnovDelivery’25 was a one-day international meeting aimed to explore the theme “Nature as inspiration for innovation in Health and Well-being”, bringing the insights of leading researchers from the Lusophone worlds of Portugal and Brazil. This event was organized and hosted by CBIOS, the Research Center for Biosciences & Health Technologies of Lusófona University, in Lisbon, Portugal. The five scientific sessions looked into the future developments in nanotechnology-based delivery systems, topical and transdermal delivery, delivery technologies in cosmetics and consumer products, innovative ingredients and sustainable strategies and advanced models for safety and efficacy assessment. The meeting was conducted in a hybrid format on February 7, 2025, in the Auditório José Araújo (Lusófona University) and on-line. Scientific communications included 5 keynote speakers, 10 oral communications, 5 flash communications, and 28 posters. InnovDelivery’25 gathered more than 80 participants from various Portuguese, Brazilian and European universities and research centers, as well as from some pharmaceutical companies. Along with the opportunity to learn and exchange ideas, InnovDelivery’25 aimed to provide all participants with new skills, networking, and new collaborations.

The global surge in metabolic disorders, including diabetes and dyslipidemia represents a major public health challenge. Natural products like yerba mate (Ilex paraguariensis) and green tea (Camellia sinensis) offer promising therapeutic potential due to their bioactive compounds. This study investigates the effects of Ilex paraguariensis and Camellia sinensis extracts on serum lipid and glucose levels in dyslipidemic and diabetic Wistar rats. Diabetes was induced by alloxan administration and dyslipidemia via a high-fat diet. To complement the in vivo findings, molecular docking analyses explored the interactions of major compounds of Ilex paraguariensis - chlorogenic acid, rutin and caffeic acid - with HMG-CoA reductase and adipose triglyceride lipase, enzymes involved in lipid metabolism. The findings demonstrated that the extracts effectively resulted in hypoglycemic effects in diabetic rats, reduced triacylglycerol levels in both models, and lowered total cholesterol and LDL-cholesterol in the dyslipidemic model. Molecular docking revealed strong inhibitory potential of all tested compounds, with chlorogenic acid showing the highest binding affinity. Together, these findings highlight the therapeutic promise of I. paraguariensis and C. sinensis in managing metabolic disorders and support further exploration of plant-based interventions.

Medicinal plants are ingested during pregnancy, however, the safety and efficacy of many of these practices remain insufficiently supported by scientific evidence. This study aimed to identify the medicinal plants used by Portuguese women during pregnancy and to understand the reasons behind their use. This descriptive, exploratory study involved administering an online survey to 35 women. Data analysis included simple descriptive statistics and thematic categorisation of open responses. The most commonly used plants were calendula, nettle, chamomile, ginger, lavender, raspberry and rosehip. The primary motivations for use were the prevention of stretch marks, relief of nausea, relaxation, improvement of iron levels and preparation for labour. Most participants reported positive effects. Around 71.4% of participants mentioned receiving professional guidance, and all of them used more than one medicinal plant. While many women perceive the benefits of using medicinal plants, the lack of robust safety data requires caution. This study, therefore, highlights the need for further research, technical training for healthcare professionals, and the development of evidence-based guidelines on the use of herbal medicines during pregnancy.

As consumers become more health-conscious, they are increasingly seeking out foods that offer potential health benefits, such as yoghurts. To encourage more sustainable and healthy consumption habits, it is important to develop food products using local food ingredients. This study focused on fermented dairy products, namely by developing various formulations of Greek yoghurt using strawberry-tree fruit (Arbutus unedo L.) (STF) and peach (Prunus persica) puree, with no added sugar. Both peach and STF were sourced locally. A sensory analysis was performed to determine the preferred formulation, selecting either z1 (20% STF and 80% peach) or z2 (30% STF and 70% peach). After comparing the two, z1 emerged as the preferred formulation. For this formulation, physicochemical and microbiological analyses were conducted. A Greek yoghurt that incorporates peach and STF was developed while satisfying the requirements for “low-fat”, “low-saturated fat”, and “no added sugars” nutrition claims. These are all important features that align with the guidelines provided by the World Health Organization in promoting a healthy diet that encourages reduced fat and saturated fat intake, limited consumption of added sugars, and increased fibre content. To the best of our knowledge, this is the first time describing a Greek yoghurt containing STF purée.

The transition to higher education is an important period, characterized by the acquisition of greater independence in food choices. The aim of this study was to characterize the food and beverage offerings in the vending machines at a private higher education institution. To this end, an evaluation tool was developed and applied to the vending machines present at the university, with data collection carried out during January 2023. The categorization of food and beverages (permitted/prohibited) followed the guidelines of Despacho n.º 8127/2021. In the 16 machines evaluated (6 for food and beverages and 10 for hot drinks), the most frequently found food items were chocolates (30.1%), non-carbonated water (14.0%), and chocolate biscuits (18.6%). In the evaluated machines, 49% of the food items were classified as prohibited (ranging from 42.9% in the Library to 50.3% in the PC Room). The average standard sugar content of the hot beverage machines exceeded 5 g, surpassing the maximum value set by the legislation. These results highlight the need to reformulate the food offerings in the vending machines at the studied private university, with the aim of improving the nutritional quality of the food items provided and promoting healthier eating habits.

According to traditional Persian medicine, clove and marjoram have antibacterial properties. This study investigates their potential synergistic effects against oral pathogens. Ethanol extracts of clove and marjoram were tested for antimicrobial activity against Streptococcus mutans, Streptococcus salivarius, Streptococcus sanguinis, and Candida albicans using minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), time-kill assays, and fractional inhibitory concentration (FIC) indices. Clove extract demonstrated superior activity, with MIC/MBC values of 0.52/1 mg/mL for S. mutans, 0.2/1 mg/mL for S. salivarius and S. sanguinis, and 4/8 mg/mL for C. albicans, outperforming metronidazole and Persica. Marjoram extract also showed notable activity, especially against S. salivarius (MIC/MBC: 0.52/2.15 mg/mL). FIC analysis revealed additive effects for clove-marjoram combinations against S. mutans, S. sanguinis, and C. albicans, though a reducing effect was observed for S. salivarius. Time-kill studies confirmed enhanced bactericidal effects at 24 hours compared to reference treatments. The additive effects of clove and marjoram extracts show promise as supplementary agents to existing antimicrobial products. Further research is needed to evaluate their safety and efficacy in vivo.

Functional foods have generated growing interest due to their potential in promoting health and preventing disease. However, public perception and knowledge of these products may influence their acceptance and consumption. This observational cross-sectional study aimed to assess the perception of functional foods among adults living in Portugal, before and after a brief educational intervention. Data were collected between May 2 and July 1, 2024, through an online questionnaire using snowball sampling. A total of 102 participants aged 18 years or older took part, mostly female (77.5%), single (66.7%), and residing in the urban area of Lisbon (88.2%). Prior to the intervention, 62.7% reported having heard of functional foods, and 52% stated they knew what functional foods were. Following the theoretical explanation, there was a decrease in agreement with the statements that functional foods “repair damage caused by an unhealthy diet” (p = 0.047) and “improve well-being” (p < 0.001), and an increase in agreement regarding the possibility of “undesirable effects” (p = 0.002). Although there is familiarity with the concept, notable gaps in knowledge remain. These findings underscore the need for more effective and tailored educational strategies.

Physiology is widely regarded as a core discipline in the life sciences. This observational pilot study aimed to explore how health sciences students perceive the role of Physiology in their academic pathways and future professional practice, and to identify the perceived challenges and opportunities for teaching improvement. A questionnaire, developed after an initial literature review, included items on the perceived relevance of Physiology, teaching methods, study strategies, and interaction with teaching staff. It was administered via Moodle to 21 Pharmaceutical Sciences students, with guaranteed anonymity. The study was approved by the Ethics Committee of the Lusófona School of Health Sciences and Technologies (ref. P25-24). Most participants considered Physiology essential for understanding pathological processes and disease prevention or management. They reported that the discipline requires substantial memorization and integration of concepts across different subjects, preferred individual study, and relied heavily on digital resources. Teaching was described as dominated by lectures and laboratory classes, with limited use of interactive strategies. These findings suggest a misalignment between current practices and students’ learning preferences. Integrating more student-centred and technology-enhanced approaches may improve engagement with physiology and better prepare future health professionals.

The oil present in both sardine by-products and effluents generated in canning factories is highly valued worldwide. Therefore, the aim of this study was to characterise by chromatographic methods (gas chromatography and HPLC) the lipid profile of sardine by-products, both oil released during sardine cooking and oil present in the factory effluent and oil extracted from these by-products by a 10 % saline solution. Fatty acid profile of oil from by-products and released during the cooking process showed high levels of EPA (about 14.7 %), DHA (ca. 13.0 %) and an average n-3/n-6 ratio of 11.8. In contrast, the oil collected in the factory effluent had the typical lipid profile of a vegetable oil with high level of oleic acid (42.98 %) and 21.76 % of linoleic acid. These results show that the oil from the by-products and that released during cooking were a good source of n-3 fatty acids. However, the high peroxide content (132 meq O2 kg-1) of the oil extracted by the saline solution indicated that sardine by-products should be properly preserved.

Diabetes mellitus (DM) is the second most common endocrine disease reported for the domestic cat, following hyperthyroidism. DM has a significant impact on the welfare of affected animals and their domestic environment. It is estimated that 30% of affected cats are euthanized within the first year after diagnosis, which reveals the profound impact of this disease on the quality of life and well-being of animals and owners. Hence, the search for early biomarkers of prediabetes or subclinical diabetes, although needed, has not been fully achieved. This scoping review was assembled from an online search in major scientific databases, from which a total of 681 articles were chosen. From this pool, twenty-three articles aligned with the study objectives and were included in the review. Levels of fasting blood glucose, fructosamine, triglycerides, albumin, and insulin have been identified in the literature as parameters reflecting an altered glucose metabolism, while predisposal risk factors for cats also exist. However, a practical and rigorous early diagnostic tool with markers and methods to enable early detection of prediabetes is not yet available.