Natural Food Ingredients Research Articles

Comparative Analysis of Japanese Quince Juice Concentrate as a Substitute for Lemon Juice Concentrate: Functional Applications as a Sweetener, Acidifier, Stabilizer, and Flavoring Agent

This research examined the viability of Japanese quince juice concentrate (JQJC) as an innovative alternative to lemon juice concentrate (LJC). Given the rising consumer demand for natural food ingredients, this study focused on a thorough analysis of the nutritional and functional characteristics of JQJC in comparison to LJC. The chemical analysis indicated that JQJC possesses a total soluble solids (TSS) content of 50.6 °Brix, with fructose and glucose, to a greater extent, being the primary contributors to its solids content. In contrast, LJC had a TSS of 39.8 °Brix and also contained glucose and fructose. Additionally, malic acid is a principal component of JQJC’s acidity, determined at 20.98 g 100 g−1 of fresh weight (FW), while LJC mostly contained citric acid at a concentration of 30.86 g 100 g−1 FW. Moreover, the ascorbic acid content quantified in JQJC was eight times greater than that observed in LJC. The assessment of antioxidant activity, utilizing the DPPH• and FRAP assays, indicated that JQJC exhibits scavenging activity nearly eleven times higher than that of LJC, suggesting its superior antioxidant capacity. The total phenolic content for JQJC was quantified at 2189.59 mg 100 g−1 FW, significantly (p < 0.05) exceeding the 262.80 mg 100 g−1 FW found in LJC. The analysis identified 16 individual phenolic compounds in JQJC, highlighting the dominance of epicatechin, chlorogenic, and protocatechuic acids with concentrations ranging from 0.16 to 50.63 mg 100 g−1 FW, contributing to a total individual phenolic content of 114.07 mg 100 g−1 FW. Conversely, LJC is characterized by substantial contributions from hesperidin, eriocitrin, and, to a lesser extent, quercetin-3-O-rutinoside, yielding a phenolic content of 109.65 mg 100 g−1 FW. This study presents strong evidence supporting the utilization of JQJC as a functional substitute for LJC across a variety of product categories, including beverages, jams, and other food items. The findings indicate that JQJC has the potential to enhance product development targeted at health-conscious consumers while optimizing the utilization of a relatively underexplored fruit crop.

Date palm (Phoenix dactylifera) bioactive constituents and their applications as natural multifunctional ingredients in health-promoting foods and nutraceuticals: A comprehensive review.

Foods that support human health and longevity are becoming increasingly relevant as substitutes for or adjuncts to pharmacological drugs, either through direct consumption or incorporation into designer foods fortified with health-promoting ingredients. Date palm (Phoenix dactylifera L.) fruits, seeds, and pollen are a cornerstone of diverse food and medicine traditions. Their reported metabolic activities include anti-inflammatory, antioxidant, antihypertensive, antihyperlipidemic, antidiabetic, antitumor, antianemia, hepatoprotective, antibacterial, and antiviral effects. Beneficial effects on gut health and vascular health, as well as effectiveness in alleviating certain dysfunctions of the reproductive system, have also been noted. The genomic diversity of this versatile tree and the diverse agroecological conditions in which it grows lead to appreciable variations in the occurrence of protective nutrients and other high-value bioactive phytochemicals, including flavonoid and non-flavonoid phenolics, carotenoids, phytosterols, and oxylipins, whose potential remains underutilized in the food sector. As food ingredients, date fruits and their co-products can improve the sensory, nutritional, and nutraceutical qualities of a broad range of dietary items. Their high nutritional density can assist with the design of novel or improved products that meet the demand for healthier foods. This review summarizes the current state of evidence on the potentialities of date palm fruits and co-products in functional food development, focusing on the nutrients and extra-nutritional compounds of interest, their biofunctional activities, and factors that influence their abundance and bioactivity. Proofs of concept across food and beverage categories, new developments, and clinical evidence are discussed, followed by recommendations for addressing research gaps.

Exploitation of red beet peel powder as a natural food ingredient in whey-fruit based beverage

ABSTRACT Scientists and food producers are studying the potential of utilizing different by-products as highly nutritious food components to meet consumers’ growing demand for healthier and natural goods. Beetroot belongs to the Amaranthaceae family and is highly rich in antioxidants, specifically phenolics and betalains with excellent health properties. The peel of red beetroot, which is generally discarded, has a high concentration of bioactive phytochemicals (betalains, dietary fibers). These compounds are well-known for their strong antioxidant effects, improving cardiovascular health, reducing oxidative stress, and enhancing immunological function. Incorporating red beetroot peel (RBP) powder into whey-fruit-based beverages is a promising method to improve nutritional content and sensory attractiveness. This study investigated the influence of adding RBP to whey-fruit-based beverages, specifically examining its effects on physicochemical and phytochemical characteristics, antioxidant capacity, color, microbiological, and rheological attributes, and consumer preference. The RBP extract exhibited high amounts of total polyphenols (1239.35 ± 0.51 mg GAE/100 g dw) and antioxidant activity (90.02 ± 0.22%). The findings indicated that RBP had a notable impact on the antioxidant capacity (16.38 ± 0.37 μmol TE/g dw for BRBP1, 26.69 ± 0.10 μmol TE/g dw for BRBP3, 36.75 ± 0.31 μmol TE/g dw for BRBP6) of the beverages and enhanced their color without negatively impacting their sensory characteristics. The dynamic oscillatory rheological measurements revealed that beverage supplementation with increasing amounts of RBP obtained stronger networks with solid-like viscoelastic behavior. Using RBP powder as a natural food ingredient in whey-fruit-based beverages enhances their nutritional value and promotes sustainable food processing by making use of by-products from the food industry into innovative food options.

Overview and Toxicity Assessment of Ultrasound-Assisted Extraction of Natural Ingredients from Plants.

In different food technology unit operations, toxicity can be increased due to unwanted side reactions and is typically associated with the increased thermal energy that facilitates the latter. Authorities in food technology have not provided clear guidelines on using ultrasound (US), but they also have not prohibited its use in food processing. In this study, the source materials and ultrasound-assisted reactions reported in the literature were reviewed to investigate potential side reactions in ultrasound-assisted extraction (UAE). Industrial or pilot-scale processes published in the open literature and in industry patents were also examined. UAE is a highly effective extraction method that significantly increases extraction yields. According to the literature, there is no direct evidence of the formation of toxic compounds from natural food ingredients caused by UAE. However, experimental studies are urgently needed to assess the potential accumulation of toxic substances, especially in the case of certain plants.

Multi-Omics Reveals the Anti-Aging Effects and Mechanisms of Bound Polyphenols from Tea Residue Dietary Fiber in 3-MCPD-Induced Caenorhabditis elegans

Previous studies have shown that bound polyphenols from tea residue dietary fiber (TBP) were novel natural food ingredient with hypoglycemic activity, but the protective effects against aging have not been fully explored. This study investigated the potential of TBP to alleviate aging in Caenorhabditis elegans induced by 3-monochloropropane-1,2-diol and elucidated the underlying mechanisms through transcriptomic and metabolomic analyses. The results demonstrated that TBP markedly prolonged the lifespan of the nematodes, improved body morphology and locomotion, and effectively reduced reactive oxygen species and lipofuscin accumulation, while enhancing antioxidant defenses. Transcriptomic and metabolomic analyses further highlighted the critical role of the Insulin/Insulin-like Growth Factor 1 (insulin/IGF-1) signaling pathway in lifespan extension, with validation provided through gene expression and fluorescent mutants. These findings underscored the significant potential of TBP to counteract the adverse effects of 3-Monochloropropane-1,2-diol (3-MCPD) and extend lifespan, thereby providing a solid theoretical foundation for developing health products and exploring novel applications.

Evaluation of Prebiotic and Health-Promoting Functions of Honeybee Brood Biopeptides and Their Maillard Reaction Conjugates.

This study addresses the growing interest in natural functional ingredients by evaluating the prebiotic and health-promoting functions of honeybee brood biopeptides (HBb-Bps) and their conjugates. The purpose was to investigate their antioxidant activities, enzyme inhibition properties, and effects on probiotic growth and short-chain fatty acid (SCFA) production. The HBb-Bps were conjugated with honey, glucose, and fructose via the Maillard reaction. Antioxidant activities were assessed using DPPH and ABTS assays. The inhibitory effects on amylase, pancreatic lipase, and the angiotensin-converting enzyme (ACE) were measured. Probiotic growth and SCFA production were evaluated using L. plantarum TISTR846, and L. lactis TISTR1464. The HBb-Bps and their conjugates exhibited enhanced antioxidant activities post-Maillard reaction. They showed moderate enzyme inhibition, which decreased after conjugation. However, ACE inhibition increased with conjugation. The HBb-Bps significantly promoted probiotic growth and SCFA production, with further enhancement by the Maillard reaction. Overall, the HBb-Bps and their conjugates demonstrate significant prebiotic and health-promoting functions, suggesting their potential as natural ingredients in functional foods and nutraceuticals. Further research should focus on the in vivo effects and, given their solubility and stability these biopeptides could be incorporated into functional food formulations, such as health beverages, protein bars, and other fortified foods designed to deliver specific health benefits.

Identification of natural inhibitors targeting polyphenol oxidase through machine learning-assisted virtual screening and investigation of molecular mechanisms using multispectral experiments

The development of potent inhibitors of polyphenol oxidase (PPO) is crucial for preventing enzymatic browning, especially when derived from natural food ingredients. However, there are currently few natural PPO inhibitors available, and the underlying structure-activity relationship remains unclear. In this study, a quantitative structure-activity relationship (QSAR) model utilizing machine learning (ML) was developed and integrated with molecular docking to screen for potential PPO inhibitors from a database of over 70,000 food compounds. Subsequently, 17 structurally diverse compounds were validated through experiments, and it was found that 16 of them could inhibit PPO activity at micromolar concentrations, with ε-viniferin demonstrating the most potent inhibitory effect on PPO at 3.69 μM. Furthermore, some molecular fingerprints that may significantly contribute to PPO inhibitors have been discovered through structure-based analysis. Ultimately, the molecular mechanism was elucidated through a series of enzyme kinetics and multispectral experiments. This study aims to promote the diverse development and widespread application of natural PPO inhibitors in industrial production in the future.

Edible flowers: a sustainable source of natural food ingredient

Edible flowers: a sustainable source of natural food ingredient

Inorganic salt-induced micellar morphologies in deep eutectic solvent: Structure and curcumin solubilization

Physico-spectroscopic data of deep eutectic solvent (DES, aquolines (choline chloride, ChCl: water (1:2 (DES I), 1:3 (DES II), 1:4 (DES III), and 1:5 (DES IV)) have been collected. The data differentiates DES I to DES III (DESs) from DES IV (molecular solution of ChCl). DESs (aquolines) are used to study association structures of surfactant + salt systems using spectrofluorometry, polarizing optical microscopy (POM), and dynamic light scattering (DLS). POM images show the formation of giant aggregates (vesicles, up to 3.3 µm) in DTAB – aquoline – salt system which was further confirmed using DLS. These systems show excessive solubility enhancement of the poorly water-soluble curcumin (CCM), a well-known natural drug and food ingredient. Solubility of CCM shows the following order: water < DES < DES + salt < DTAB-DESs < DTAB-salt-aquoline. CCM shows up to 250-fold solubility in DTAB-KNO3-DES I system compared to water. The work forging a new methodology of achieving giant amphiphilic aggregates and their application in improving the aqueous solubilities/extraction of hydrophobic materials.

Rapid screening and isolation of potential xanthine oxidase inhibitors in Ganoderma lucidum

Given the abundance and intricate nature of the chemical components found in natural food ingredients, functional food research has long grappled with two significant technical challenges: rapid and precise screening of active substances and targeted preparation. To enhance the efficiency of fungal food preparation, novel methodologies for screening and the production of xanthine oxidase inhibitors from G. lucidum have been developed. The xanthine oxidase inhibitors were rapidly screened using AUF-LC-MS. Molecular docking and molecular dynamics simulation were used to verify the anti-gout activity of active compounds. Subsequently, with activity screening as the guide, HSCCC and SPLC were employed to separate the active ingredients. Simultaneously, the mechanism of action of xanthine oxidase inhibitors was analyzed by enzymatic reaction kinetics. Finally, the anti-gout activity of chemical components in G. lucidum was verified by network pharmacology, and its mechanism of action was discussed. Four potential xanthine oxidase inhibitors, namely ganoderic acid C2, B, A, and D2, were screened from G. lucidum. Their docking binding energies with xanthine oxidase were −6.29, −6.65, −4.29, and −5.96 kcal/mol, respectively. The purity of the four triterpenoid active ingredients isolated from G. lucidum was more than 90 %. These triterpenoid active ingredients showed a reversible inhibitory effect on xanthine oxidase. Network pharmacological studies revealed 71 common targets of active ingredients and gout, obtained by screening and intersecting the two targets, and identified the main metabolic pathways. The results indicate that G. lucidum extract can be employed for the prevention and treatment of gout disease. We enhance the efficiency and purity of active compounds preparation by incorporating enzyme inhibition assays and computerized virtual screening with compound chromatography. With this approach, we seamlessly incorporate fast discovery, screening, and focused preparation of active ingredients, as well as delving into the mechanisms of action of active monomers and proteases, and the molecular-level interactions between active ingredients and proteases. This study providing more opportunities to discover and develop new potential therapeutics from health food resources.

Reaksi Daya Tahan Kardiovaskular Atlet Terhadap Efek Intake Kafein

This research aims to provide information on the use of natural food ingredients, namely caffeine in coffee as a supplement to support athlete performance which is much better and safer for the body than the use of chemical drugs as long as it is not used as a doping method, so in this research we will look at the effect of giving coffee caffeine. before exercise on the athlete's VO2max ability. In the body, one of the effects caused by caffeine is to accelerate vasodilation of blood vessels, thereby allowing blood circulation throughout the body to be more optimal. The research method used was pre-experiment involving 25 respondents. From this research, the average value of athletes' VO2max ability before caffeine intervention was 41.02 ml/kg/min, while the average athlete's VO2max ability after caffeine intervention was 44.85 ml/kg/min. So it can be concluded that there was an increase in the average value of the athlete's VO2max ability after the caffeine intervention or in other words the administration of caffeine had an effect on the athlete's VO2max ability.

Quality Characteristics of Raspberry By-Products for Sustainable Production.

Raspberry seeds are a by-product of berries, both from their primary processing, such as in juice production, and secondary processing, such as in oil extraction. These seeds contain plenty of valuable components such as crude fiber, proteins, fats, and vitamins. Quality characterization is the initial step toward using these seeds as a sustainable and functional food. The aim of studying raspberry seeds' quality profile, both before oil extraction and after different processing methods (supercritical CO2, subcritical CO2, cold pressing, and hexane solvent), is to point out the benefits of this by-product and to raise consumer awareness about their health and well-being benefits. This study provides evidence that raspberry seeds have good physical parameters for use in other products as a functional food enrichment ingredient, such as in baked goods, offering considerable health benefits due to their high nutrient content. The weights, peroxide values, moisture content, nutritional energy values, and colors were determined before oil extraction to give initial seed values. The nutrient content and amounts of macroelements, P, K, Ca, and Mg, as well as microelements, B, Zn, Cu, Fe, and Mn, were determined in the tested variety 'Polka', both before and after oil extractions and using different methods. The raspberry seeds' moisture was 9.2%, their peroxide content was 5.64 mEq/kg, their nutritional value was 475.25 Kcal., and their total weight was 2.17 mg (1000 units). The seeds contain 7.4% protein, 22.1% crude fiber, 11.0% crude fat and oil, and 2.8% sugar. We determined how different oil extraction methods influence the nutrient, micro-, and macro-component values. We concluded that the seeds contained the highest manganese (45.3 mg/kg), iron (29.2 mg/kg), and zinc (17.4 mg/kg) contents and the lowest content of copper (5.1 mg/kg). This research shows that raspberry seeds represent a potential natural food ingredient, and after oil extraction with subcritical or supercritical CO2 or cold pressing, they can be used as a sustainable and functional food.

Novel Catechol O-methyltransferases from Lentinula edodes Catalyze the Generation of Taste-Active Flavonoids.

Due to the increasing demand for natural food ingredients, including taste-active compounds, enzyme-catalyzed conversions of natural substrates, such as flavonoids, are promising tools to align with the principles of Green Chemistry. In this study, a novel O-methyltransferase activity was identified in the mycelium of Lentinula edodes, which was successfully applied to generate the taste-active flavonoids hesperetin, hesperetin dihydrochalcone, homoeriodictyol, and homoeriodictyol dihydrochalcone. Furthermore, the mycelium-mediated OMT activity allowed for the conversion of various catecholic substrates, yielding their respective (iso-)vanilloids, while monohydroxylated compounds were not converted. By means of a bottom-up proteomics approach, three putative O-methyltransferases were identified, and subsequently, synthetic, codon-optimized genes were heterologously expressed in Escherichia coli. The purified enzymes confirmed the biocatalytic O-methylation activity against targeted flavonoids containing catechol motifs.

Composition and Functional Properties of the Edible Spear and By-Products from Asparagus officinalis L. and Their Potential Prebiotic Effect.

Asparagus is a healthy food appreciated for its organoleptic characteristics, nutritional composition and physiological properties. During its industrial processing, a large amount of by-products are generated, since only the apical part of the vegetable is considered edible and a large amount of by-products are generated that could be of nutritional interest. Therefore, the nutritional composition of the edible part and the two by-products of the plant (root and stem) was evaluated, including dietary fiber, inulin, low-molecular-weight carbohydrates, low-molecular-weight polyphenols and macromolecular polyphenols. The hydration properties, oil retention capacity, glucose retardation index and impact on bacterial growth of both probiotic bacteria and pathogenic strains were determined. All samples were high in fiber (>22 g/100 g dw), fructans (>1.5 g/100 g dw) and polyphenolic compounds (>3 g/100 g dw) and had good water-, oil- and glucose-binding capacity. In addition, they promoted the growth of probiotic strains but not pathogenic ones. The effects were more pronounced in the spear by-product samples and appear to be related to the components of dietary fiber. The results indicate that edible spear has potential beneficial effects on host health and microbiota when ingested as part of a healthy diet, while the by-products could be used as supplements and/or as natural ingredients in fiber-enriched foods that require emulsification and are intended to achieve a prebiotic effect.

Application of Pomace Powder of Black Carrot as a Natural Food Ingredient in Yoghurt.

Researchers and food manufacturers are investigating the use of fruit and vegetable by-products as nutrient-dense food ingredients in response to increasing consumer requests for healthier and more natural foods. Black carrot (Daucus carota L.), a root vegetable variety of deep purple carrot, is a valuable source of nutrients with excellent health benefits and nutraceutical effects. Black carrot pomace (BCP), a by-product of industrial juice extraction, is abundant in bioactive compounds, dietary fiber, antioxidants, and pigments such as anthocyanins. Value addition and sustainability are perspectives provided by using this underutilized agricultural by-product in food applications. With an emphasis on BCP powder's effects on phytochemical and physicochemical qualities, mineral and color characteristics, and sensory aspects, this study aims to assess the effects of adding BCP powder to yogurt formulations. The findings show that the addition of BCP powder improved the nutritional, and the color of the yogurts, providing a visually appealing product. Moreover, adding the BCP powder raised the amount of phytochemicals and the antioxidant activity in the final product's formulation. The manufacturing of such products can not only aid in promoting sustainable food production but also offer consumers a wider range of innovative food options with improved properties.

TNF-α/IFN-γ로 자극된 HaCaT 및 IgE로 감작된 RBL-2H3 세포에서 닥나무 가지 추출물의 알러지 염증반응 억제 효과

Broussonetia kazinoki twig extract (BKT) is recognized for its antioxidant and anti-cancer effects and natural whitening properties. So, it is used as a raw material for cosmetics. B. kazinoki twig is also an edible raw material. B. kazinoki has been used in Asia for paper production and oriental medicine, has anti-diabetic effects, and contains various flavonoids and alkaloids. In this study, to evaluate the efficacy of BKT on allergic skin inflammatory responses, we investigated its effects on factors related to skin inflammation in HaCaT keratinocytes and allergic responses in RBL-2H3 cells. There was no cytotoxicity of the 70% ethanol extract against HaCaT and RBL-2H3 cells. In HaCaT cells, stimulation with tumor necrosis factor-alpha (TNF-α) and interferon-gamma (IFN-γ) increased the production of several chemokines, including thymus and activation-regulated chemokine (TARC), macrophage-derived chemokine (MDC), and regulated on activation, normal T cell expressed and secreted (RANTES). However, it was observed that this elevation was notably mitigated in a concentration-dependent manner upon treatment with BKT. Furthermore, BKT treatment demonstrated a significant reduction of β-hexosaminidase and inflammatory cytokines TNF-α and IL-4 in IgE-sensitized RBL-2H3 cells. Thus, it is expected that BKT can be used as a natural cosmetic and food ingredient that effectively suppresses allergic inflammatory reactions.

Income Analysis of Lawi-Lawi (Coulerpa sp) in Laikang Village,Mangarabombang Sub-District, Takalar District

Seaweed has become a prima donna commodity for coastal communities, considering its positive contribution to the workforce and increasing income. Types of seaweed that have potential but have not been widely cultivated are Caulerpa sp. with the local names 'lawi-lawi' (Sulawesi) and 'Latoh' (Java). Lawi-lawi is widely known by the coastal community because several types of seaweed are used as daily natural food ingredients in South Sulawesi and are used for medical purposes because they contain antioxidants. Takalar Regency is the center of Lawi-lawi seaweed incubator, where development clusters are spread throughout the sub-district. One of the sub-districts that is the center for the development of Lawi-lawi seaweed is Mangarabombang District. some people in Laikang Village make a living as cultivators of lawi-lawi. Lawi-lawi cultivation activities in this village have been going on since 2011 and continue to grow until now. The purpose of this study was to determine the investment and income of lawi-lawi cultivators. The results showed that the average cost of cultivation of lawi-lawi (Caulerpa Sp) in Laikang Village, Mangarabombang District, Takalar Regency was IDR 8.397.500, the total annual income was IDR 8 .397.500 IDR. 147.600.000, total monthly income of IDR. 16.132.427.

Ginseng Glucosyl Oleanolate from Ginsenoside Ro, Exhibited Anti-Liver Cancer Activities via MAPKs and Gut Microbiota In Vitro/Vivo.

Ginseng is widely recognized for its diverse health benefits and serves as a functional food ingredient with global popularity. Ginsenosides with a broad range of pharmacological effects are the most crucial active ingredients in ginseng. This study aimed to derive ginseng glucosyl oleanolate (GGO) from ginsenoside Ro through enzymatic conversion and evaluate its impact on liver cancer in vitro and in vivo. GGO exhibited concentration-dependent HepG2 cell death and markedly inhibited cell proliferation via the MAPK signaling pathway. It also attenuated tumor growth in immunocompromised mice undergoing heterograft transplantation. Furthermore, GGO intervention caused a modulation of gut microbiota composition by specific bacterial populations, including Lactobacillus, Bacteroides, Clostridium, Enterococcus, etc., and ameliorated SCFA metabolism and colonic inflammation. These findings offer promising evidence for the potential use of GGO as a natural functional food ingredient in the prevention and treatment of cancer.

Effectiveness of Oral Providing of Ajwa Date Fruit Extract on Malondialdehyde and Superoxide Dismutase Levels of White Rats Induced by Excessive Physical Activity

Natural food ingredients are becoming increasingly popular as a treatment. According to studies and investigations, experts increasingly turn to natural remedies to treat disease, including date fruit extract (Phoenix dactylifera). This study tested the effectiveness of oral date palm fruit extract (Phoenix dactylifera) in reducing blood malondialdehyde levels in white rats (Rattus norvegicus) induced by excessive physical activity and increasing blood levels. Intense physical exercise increases white rat blood superoxide dismutase. This research is a laboratory experimental research or an actual experiment. The research design used a pre-test and post-test with a control group design to analyze the effectiveness of oral administration of date palm (Phoenix dactylifera) extract on the MDA and SOD levels of white rat (Rattus norvegicus) samples induced by excessive physical activity. The results of date fruit extract (Phoenix dactylifera) at 5 ml were more effective at reducing MDA and increasing SOD levels in white mice induced by excessive physical activity than at 3 and 4 ml. The experimental group treated with date fruit extract (Phoenix dactylifera) had lower MDA and higher SOD levels than the group given distilled water. Date fruit extract (Phoenix dactylifera) contains flavonoids and tannins. Some bioactive substances are antioxidants. Antioxidants can assist the body fight free radicals from excessive physical exertion.

Phospholipid supplementation inhibits male and female odor discrimination in mice.

Dietary phospholipids (PLs) are promising supplements that are commonly found as natural food ingredients and emulsifier additives. The present study aimed to evaluate the effect of major PLs found in food supplements on social behavior in mice. In this study, the effect of short-term high dietary PL content was studied in terms of social odor discrimination and social interactions with male and female intruders in male mice. We used odor discrimination and habituation tests to demonstrate that PL-fed male mice tend to lose preference toward female odor and fail to discriminate against socially significant scents. At the same time, test animals recognize non-social odors. We also found that PL affected the social behavior of the test males, who tend to behave indiscriminately toward male and female intruders during direct contact. Brain metabolomic profiling revealed no major changes in the intermediary metabolism or neurotransmitter biosynthesis. At the same time, intranasal PL application resembled the effects of dietary supplementation. These data suggest that certain PL might suppress pheromone perception in the olfactory system and affect the sense of socially important odor cues.