Plant-based Products Research Articles

Do promotions of healthier or more sustainable foods increase sales? Findings from three natural experiments in UK supermarkets

BackgroundDietary changes are necessary to improve population health and meet environmental sustainability targets. Here we analyse the impact of promotional activities implemented in UK supermarkets on purchases of healthier and more sustainable foods.MethodsThree natural experiments examined the impact of promotional activities on sales of a) no-added-sugar (NAS) plant-based milk (in 199 stores), b) products promoted during ‘Veganuary’ (in 96 stores), and c) seasonal fruit (in 100 non-randomised intervention and 100 matched control stores). Data were provided on store-level product sales, in units sold and monetary value (£), aggregated weekly. Predominant socioeconomic position (SEP) of the store population was provided by the retailer. Analyses used interrupted time series and multivariable hierarchical mixed-effects models.ResultsSales of both promoted and total NAS plant-based milks increased significantly during the promotional period (Promoted:+126 units, 95%CI: 105–148; Overall:+307 units, 95%CI: 264–349). The increase was greater in stores with predominately low SEP shoppers. During Veganuary, sales increased significantly for plant-based foods on promotion (+60 units, 95%CI: 37–84), but not for sales of plant-based foods overall (dairy alternatives: -1131 units, 95%CI: -5821–3559; meat alternatives: 1403 units, 95%CI: -749–3554). There was no evidence of a change in weekly sales of promoted seasonal fruit products (assessed via ratio change in units sold: 0.01, 95%CI: 0.00–0.02), and overall fruit category sales slightly decreased in intervention stores relative to control (ratio change in units sold: -0.01, 95%CI: -0.01–0.00).ConclusionDuring promotional campaigns there was evidence that sales of plant-based products increased, but not seasonal fruits. There was no evidence for any sustained change beyond the intervention period.

Eucalyptus Essential Oil Based Nanoemulsions: Preparation and Biological Activities.

Eucalyptus essential oil has remarkable industrial importance and biological properties due to its effectiveness against various diseases, reported throughout human history. Despite the extraordinary bioactivities of essential oil, its applications are limited due to volatility, insolubility in water, and less stability. Formulation of nanoemulsion is the best way to enhance the bio-efficacy of this essential oil and eliminate the factors responsible for limited application. This review article compiles the information regarding formulation of Eucalyptus essential oil-based nanoemulsion and their several biological activities and medicinal properties including antibacterial, antifungal, larvicidal, insecticidal, and cytotoxic activities etc. The bio-efficacy of essential oil-based nanoemulsion has also been found to be enhanced as compared utilization of essential oil alone. This review can be beneficial for researchers working on medicinal plant-based natural products, specifically containing Eucalyptus essential oil, to explore new research horizons in this emerging field.

From Plate to Planet: Factors Influence Thai Consumers’ Adoption Intention as Sources of Actual Behavior Development of Plant-Based Food

Introduction: This study investigates the factors influencing Thai consumers’ acceptance of plant-based food products. Drawing upon the Theory of Planned Behavior (TPB) attitudes, subjective norms, perceived behavioral control, Diffusion of Innovation Theory (DOI), personal innovativeness and environment concern, are examined as predictors of adoption intention and actual behavior. Methods: The quantitative approaches collected data with convenience sampling method from Thai consumers using online questionnaires. A structural equation modelling (SEM) was employed to analyse the confirmatory factor analysis and path analysis on relationships among variables and hypothesis testing. Results: The findings reveal significant positive relationships between attitudes, subjective norms, environmental concern, and personal innovativeness to adoption intention through actual behavior of plant-based food products. Perceived behavioral control did not impact adoption intention. Discussion: The results underscore the importance of attitudes, environmental concern, subjective norms and personal innovativeness in shaping consumer behaviour towards plant-based foods. Plant-based entrepreneurs can promote adoption to behavior on product launching using various factors across research fields as marketing strategies and communication tools regarding increase the product adoption and revenue growth.

Creating a healthy and sustainable food environment to promote plant-based food consumption: clear barriers and a gradual transition

BackgroundA shift away from diets high in animal-based foods towards diets high in plant-based foods is desirable considering human health, environmental sustainability, and animal welfare. As the food environment plays a crucial role in shaping consumption patterns, understanding of how changes in the food environment can facilitate plant-based consumption is crucial for the so-called protein transition. The current study aims to garner insight into barriers and facilitators for food outlet managers to take action to stimulate plant-based consumption within a local food environment.MethodsUsing a maximum-variation sample approach, we examined possible barriers and facilitators to promote plant-based consumption across different types of food outlets located within a geographically shared food environment (a city in the Netherlands). We conducted in-depth semi-structured interviews among food outlet managers and applied multi-stage thematic analysis to the interview transcripts.ResultsMost managers underscored the urgency of shifting towards more plant-based diets, and perceived a growing demand for plant-based products. However, three barriers hindered most of them from taking decisive action: Managers’ perception of low consumer demand for plant-based food options; fear of consumer resistance when stimulating plant-based food options; and limited behavioral agency to offer attractive plant-based food options. The few managers who made changes, or intend to make changes, are individuals with high intrinsic motivation, knowledge and skills.ConclusionsThe present work suggests the key for change towards a food environment stimulating plant-based consumption lies in addressing three (perceived) barriers shared among diverse outlets. These are partly different from barriers for stimulating healthy consumption in general. Furthermore, current changes appear to be driven incidentally by individuals who are motivated and able to stimulate more plant-based purchases among a small targeted group of consumers.

Why do people purchase plant-based meat products from retail stores? Examining consumer preferences, motivations and drivers

Plant-based meats (PBMs) are being projected as novel and sustainable alternative protein sources amid rising ecological and health issues associated with traditional meat production and consumption. Notably, the plant-based meat retail market is at its nascence stage, and there remains a dire need to comprehend the meat-eater's perceived green values, attitudes, and intentions towards PBM for its commercial success. To discern the complex psychological mechanism of meat eaters' perceptions toward PBM, the current study aims to extend and integrate the theory of consumption values (TCV) and the theory of value-attitude-behavior (VAB) in the PBM context. Partial least square-based structural equation modelling was used to analyze cross-sectional data collected from a sample comprising 458 meat eaters approached through the mall intercept technique. Consumers' green perceived values (GPV) emerged as a vital background factor in influencing consumers' involvement and attitude towards PBMs. Also, consumers' involvement showed a significant partial mediating effect between their GPV and attitude towards PBM. Further, consumers' attitudes towards PBM displayed a relatively substantial positive impact on addition intention compared to replacement intention. This study provides retailers with a nuanced understanding of the value proposition of PBMs through the lens of green consumption values, which may facilitate the value-based positioning of PBM products. Further, it may help policymakers project PBMs as a novel alternative to traditional meat, which can potentially address consumers' ecological (e.g., carbon emissions, excessive land and water usage) and health concerns associated with conventional meat production and consumption.

A Review on Organic Additives Used in Historic Indian Murals

The scientific identification of organic additives in plaster and mortars has become an appropriate principle in the preparation of compatible repair material. Besides the need to characterise inorganic components, the conservation of mural art is facilitated by the unabridged documentation of organic components particularly mixed in ancient decorative mud/lime plasters support. The review addresses the influence of organic additives in the historic artworks and analytical methods used for their investigation. The paper has considered, the various plant-based organic additives recommended by ancient Indian texts like the Vishnudharmottara purana, Samaranga sutradhara, Silparatna etc., which have been documented and reported. With regard to the mentioned historical texts, plant-based products such as fermented juice, gum, fibres, straw, husk, resin etc., were used as organic additives for the preparation of wall plaster which provides disparate attributes to the plaster thus making it crack free, durable, antioxidant, antibacterial and insect-resistant. Furthermore, the recently reported destructive and non-destructive characterisation techniques based on chromatography, spectroscopy, ionization, and microscopy have also been described here. The mentioned techniques contribute as a fundamental tool to identify proteins, polysaccharides, fatty acids, resinous materials, starch, plant product etc., extracted from the mud/lime plasters and mortars.

Identification of volatile and odor-active compounds in pea protein fractions obtained by a modified extraction method using fermentation.

This study investigates the aromatic composition of pea albumin and globulin fractions obtained through either fermentation or conventional acidification using hydrochloric acid (control) toward the isoelectric point of pea globulins. Different lactic acid bacteria were used including S. thermophilus (ST), L. plantarum (LP), and their coculture (STLP). The volatile compounds were extracted by solvent-assisted flavor evaporation technique and quantified by gas chromatography-mass spectrometry (GC-MS). Odor-active compounds (OAC) were further characterized by gas chromatography-olfactometry (GC-O). In total, 96 volatile and 36 OACs were identified by GC-MS and GC-O, respectively. The results indicated that the protein fractions obtained by conventional acidification were mainly described by green notes for the presence of different volatile compounds such as hexanal. However, the samples obtained by fermentation had a lower content of these volatile compounds. Moreover, protein fractions obtained by coculture fermentation were described by volatile compounds associated with fruity, floral, and lactic notes. PRACTICAL APPLICATION: The insights from this study on pea protein aroma could find practical use in the food industry to enhance the sensory qualities of plant-based products. By utilizing fermentation methods and specific lactic acid bacteria combinations, manufacturers may produce pea protein with reduced undesirable green notes, offering consumers food options with improved flavors. This research may contribute to the development of plant-based foods that not only provide nutritional benefits but also meet consumer preferences for a more appealing taste profile.

Isochlorogenic acid A ameliorated lead-induced anxiety-like behaviors in mice by inhibiting ferroptosis-mediated neuroinflammation via the BDNF/Nrf2/GPX4 pathways

Lead (Pb) is a common environmental neurotoxicant that causes behavioral impairments in both rodents and humans. Isochlorogenic acid A (ICAA), a phenolic acid found in a variety of natural sources such as tea, fruits, vegetables, coffee, plant-based food products, and various medicinal plants, exerts multiple effects, including protective effects on the lungs, livers, and intestines. The objective of this study was to investigate the potential neuroprotective effects of ICAA against Pb-induced neurotoxicity in ICR mice. The results indicate that ICAA attenuates Pb-induced anxiety-like behaviors. ICAA reduced neuroinflammation, ferroptosis, and oxidative stress caused by Pb. ICAA successfully mitigated the Pb-induced deficits in the cholinergic system in the brain through the reduction of ACH levels and the enhancement of AChE and BChE activities. ICAA significantly reduced the levels of ferrous iron and MDA in the brain and prevented decreases in GSH, SOD, and GPx activity. Immunofluorescence analysis demonstrated that ICAA attenuated ferroptosis and upregulated GPx4 expression in the context of Pb-induced nerve damage. Additionally, ICAA downregulated TNF-α and IL-6 expression while concurrently enhancing the activations of Nrf2, HO-1, NQO1, BDNF, and CREB in the brains of mice. The inhibition of BDNF, Nrf2 and GPx4 reversed the protective effects of ICAA on Pb-induced ferroptosis in nerve cells. In general, ICAA ameliorates Pb-induced neuroinflammation, ferroptosis, oxidative stress, and anxiety-like behaviors through the activation of the BDNF/Nrf2/GPx4 pathways.

Alien introgression to wheat for food security: functional and nutritional quality for novel products under climate change.

Crop yield and quality has increased globally during recent decades due to plant breeding, resulting in improved food security. However, climate change and shifts in human dietary habits and preferences display novel pressure on crop production to deliver enough quantity and quality to secure food for future generations. This review paper describes the current state-of-the-art and presents innovative approaches related to alien introgressions into wheat, focusing on aspects related to quality, functional characteristics, nutritional attributes, and development of novel food products. The benefits and opportunities that the novel and traditional plant breeding methods contribute to using alien germplasm in plant breeding are also discussed. In principle, gene introgressions from rye have been the most widely utilized alien gene source for wheat. Furthermore, the incorporation of novel resistance genes toward diseases and pests have been the most transferred type of genes into the wheat genome. The incorporation of novel resistance genes toward diseases and pests into the wheat genome is important in breeding for increased food security. Alien introgressions to wheat from e.g. rye and Aegilops spp. have also contributed to improved nutritional and functional quality. Recent studies have shown that introgressions to wheat of genes from chromosome 3 in rye have an impact on both yield, nutritional and functional quality, and quality stability during drought treatment, another character of high importance for food security under climate change scenarios. Additionally, the introgression of alien genes into wheat has the potential to improve the nutritional profiles of future food products, by contributing higher minerals levels or lower levels of anti-nutritional compounds into e.g., plant-based products substituting animal-based food alternatives. To conclude, the present review paper highlights great opportunities and shows a few examples of how food security and functional-nutritional quality in traditional and novel wheat products can be improved by the use of genes from alien sources, such as rye and other relatives to wheat. Novel and upcoming plant breeding methods such as genome-wide association studies, gene editing, genomic selection and speed breeding, have the potential to complement traditional technologies to keep pace with climate change and consumer eating habits.

Evidences of in vivo cytotoxic and apoptotic potential of anthelmintic phytochemical kaempferol derivative isolated from Lysimachia ramosa (Wall. ex Duby) in Wistar rats

BackgroundLysimachia ramosa (Wall. ex Duby) is a traditionally used medicinal plant in Meghalaya, a northeastern state of India. The people use the leaves of the plant to cure gastrointestinal worm infection. Kaempferol derivative, isolated from the leaves of the plant L. ramosa, was found to be the active anthelmintic compound in previous studies. The phytochemical present in the leaves causes alterations in the ultrastructure of the tegument of cestode, its glycogen content and tegumental enzymes. However, it has been found in the review of the literature that phytoproduct should be consumed in a limited dose during longtime treatment period to avoid any potential ill effects on the health of the consumers as many plant-based products are found to be toxic beyond a safe dose limit. Thereby, it becomes necessary to check the potential toxic effects of the active compound taking an animal model. Hence, the present study had been carried out to evaluate the toxicity of the active component on Wistar rats to find out the safe dose of the test compound for oral consumption through observations, if any, on chromosomal abnormalities, ultrastructural changes in bone marrow cells and apoptosis in liver and kidney.ResultsThe result shows kaempferol derivative causes a significant rise in chromosomal abnormalities (2.83 ± 0.19%, 3.83 ± 0.11%) and a significant decline in mitotic indices (3.17 ± 0.02%, 3.10 ± 0.01%) upon treatment with 500 mg and 1000 mg/kg b.w. dosages. At this level, the number of micronucleated erythrocytes increases significantly in the animals (2.33 ± 0.33%, 3.15 ± 0.24%). Intercellular integrity and eosinophil in the bone marrow are observed to be deformed and damaged on treatment with 1000 mg compound/kg b.w. of animals. Apoptotic indices are seen to be increased significantly (3.12 ± 0.18%, 6.17 ± 0.17%) and (2.43 ± 0.13%, 4.17 ± 0.17%) for the liver and kidney, respectively, in the animals of higher-dose treatment groups.ConclusionsThe compound, kaempferol derivative in the present study, has been found to have cytotoxic and pro-apoptotic effects on the test animals beyond a certain dose, if consumed for longer period of time. Therefore, it can be concluded that kaempferol derivative extracted from Lysimachia ramosa should be tested for future trials on animals/humans at dose below 250 mg/kg body weight.

A comparison of the sensory characteristics of plant-based, nitrite-free, dry-cured and brine-cured bacon rashers with temporal dominance of sensations and partial napping with ultra-flash profiling

The global market for bacon is undergoing significant transformation, with both plant-based and nitrite-free products emerging as leading trends. Within this context, this study compared the sensory characteristics of a range of commercially available plant-based, nitrite-free, dry-cured and brine-cured bacon rashers using a combination of Temporal Dominance of Sensations and Partial Napping (PN) with Ultra-Flash Profiling (UFP) techniques. The findings showed that plant-based bacon had a distinct sensory profile, indicating that the appearance, flavour and texture could influence future uptake of these products by consumers. Meat-based bacon exhibited attributes of “saltiness”, “smoky” and “chewy”, while “saltiness” presented the highest citation rates for brine-cured bacon. Curing technique (dry vs brine) influenced the temporal sensory profile of bacon, while nitrite removal had no significant impact. There were differences in dominance of “saltiness” between unsmoked brine-cured and unsmoked nitrite-free samples, but these differences were not observed for their smoked counterparts. PN enabled assessors differentiate bacon based on appearance, while UFP proved valuable in explaining the nature of these differences. This study provides new information regarding the sensory profile of plant-based and nitrite-free bacon alternatives, and has implications for future product development efforts for healthier and more sustainable food products.

Evaluation of methyl salicylate, limonene, and thymol as potential biocidal against Trogoderma granarium everts larvae

The investigation of plant-based natural products, especially essential oils, as insecticide alternatives, responds to challenges as induced resistance and environmental drawbacks linked to prolonged synthetic insecticide use. Although essential oils demonstrate promising activity, their utilization faces hurdles related to standardization. In this study, contact/fumigation properties of three molecules (methyl salicylate, limonene and thymol) known for their activity against stored product beetles, were tested in laboratory bioassays toward young and old larval stages of Trogoderma granarium. The experiment revealed significant differences in their effects based on larval age and chemical concentration. Methyl salicylate exhibited concentration-dependent effects on both young and old larvae, with higher concentrations leading to accelerated mortality rates. For instance, young larvae exposed to 10 mg displayed an LT50 of 33.75 h, while old larvae showed an LT50 of 39.07 h. Similarly, at a concentration of 5 mg, young and old larvae exhibited LT50 values of 72.79 and 79.68 h, respectively, after treatment. Limonene also exhibited concentration-dependent effects, although with lower potency compared to methyl salicylate. Thymol showed efficacy only against young larvae of T. granarium. Statistical analyses confirmed the significant impact of each chemical on larval survival time, with tested chemicals displaying significant concentration-dependent variations in mortality rates. These findings suggest the potential of methyl salicylate, and to a lesser extent limonene and thymol, as effective biocidal agents against T. granarium larvae.

Behavior of Salmonella During Preparation of a Fermented Cashew Cheese Analog

Between 2013 and 2021, there were three reported salmonellosis outbreaks in North America linked to the consumption of cashew cheese analogs that were prepared from soaked and fermented cashews. The behavior of Salmonella was evaluated during fermentation of cashews to better understand the risks associated with plant-based fermentations. Single or seven-strain rifampin-resistant Salmonella-inoculated cashews (1–2 log CFU/g) were soaked 1:1 (w/v) in sterile ultrapure water at 4 °C for 24 ± 1 h, drained, and then blended with additional water. Salmonella-inoculated or uninoculated cashews with or without added commercial Lactococcus lactis starter culture (LAB), and with LAB and NaCl (0.8% and 1.6% w/w), citric acid (0.4% w/w), or a combination of NaCl and citric acid, were held at 24 ± 1 °C for up to 72 h. The pH, aerobic plate counts (M17 agar), and Salmonella populations (CHROMagar Salmonella with 50 µg/mL of rifampin) were measured at 0, 24, 48, and 72 h in replicate experiments. When LAB was present, aerobic plate counts increased from ∼8 log CFU/g to ∼9 log CFU/g after 24 h. The pH decreased from an initial pH ∼6 to pH 4.5–5.0 at 24 h in the presence of LAB or at 48 h in the absence of LAB. The presence of LAB significantly (P < 0.0001) impacted populations of Salmonella during the fermentation. There was no significant difference in Salmonella populations between the treatments with LAB alone and the treatments with LAB in combination with added NaCl (P = 0.3484) or citric acid (P = 0.8630). After 24 h, populations of Salmonella increased by 5.3–5.5 log in the absence of LAB and by 0.5–1.7 log in the presence of LAB, with or without added NaCl. These data demonstrate the need to consider a range of control measures for safe preparation of plant-based fermented products.

Natural product cell division cycle 25 (CDC25) inhibitors: A promising source for cancer drug discovery

Cell division cycle 25 (CDC25) is a family of proteins that play a vital role in regulating cell cycle progression. They activate cyclin-dependent kinases (CDKs), which are key enzymes controlling pivotal stages throughout the cell cycle to ensure proper transition between phases. Due to their overexpression or dysregulation in many human cancers, CDC25 phosphatases have become a prime target for cancer therapy. A vast number of structurally diverse molecules have been identified as potent and selective CDC25 phosphatase inhibitors, exhibiting promising therapeutic potential against various cancer types. However, only a small subset of CDC25 inhibitors such as pexiganan, PM-20, BN82002, and JUN1111 have progressed to clinical trials for evaluation. Natural products are being explored as potential sources of novel anticancer compounds due to their functional diversity. Plant-based and marine-based natural products are being investigated for CDC25 inhibition and for the development of phosphatase inhibitors. This review article comprehensively covers the role of CDC25 in the cell cycle, plant-based and marine-based natural products for CDC25 inhibition, and recent advances in the development of CDC25 phosphatase inhibitors as novel anticancer agents.

RECENT MARKET ANALYSIS OF PLANT PROTEIN-BASED MEAT ALTERNATIVES AND FUTURE PROSPECT

Food shortage is a primary challenge as the human population is increasing rapidly. Therefore, the world is looking for ways to establish sustainability in the food system to generate nutritious food with better sensory qualities. To fulfill the animal protein requirements of the world, different meat alternatives are available in the market, like cultured meat, mycoprotein, and insects, but from a sustainable point of view, plant-based meat alternatives are the most suitable. However, in producing these alternatives, industrialists need to be aware of particular challenges and opportunities in production and marketing while manufacturing. The major challenge for industrialists is the consumer acceptance rate, which depends on plant-based products' physical appearance and taste. They can improve the marketing of plant-based meat products by improving plant-based meat alternatives' physical and sensory characteristics. The focus of this paper is to discuss the technologies necessary for the production of plant-based meat alternatives. The current findings suggest that the market scenario will change for plant-based meat producers, in which customer preference and beliefs will have a massive role in the acceptance and marketing of this meat. The development of plant-based meat alternatives is the first step to achieving the goal of sustainable food; more innovations are needed to establish a healthier and sustainable food system as this type of food has a low carbon footprint compared to other products available. Keywords: Plant-based meat, sustainability, food shortage, consumer preference, opportunities, challenges.

Pomegranate extract-loaded surfactant-free zein nanoparticles as a promising green approach for hepatic cancer: optimization and in vitro cytotoxicity

BackgroundHepatic cancer endures a major health scourge as the consequence of a high incidence of > 1 million cases by 2025. Plant-based products are typically effective in ameliorating health conditions. Pomegranate peel extract (PE) with its high polyphenolic content has anticancer effects against different types of cancer. Herein, we aimed to maximize the PE chemotherapeutic efficacy by loading it in a suitable delivery system to overcome the limitations of PE, to control its release and to achieve liver targeting.MethodA nanoprecipitation procedure was adopted to incorporate PE into biodegradable and biocompatible natural polymeric zein (ZN)-based nanoparticles (NPs) (PE-ZN NPs). A full factorial design (22 × 31) was developed to study the effects of the formulation variables, namely pH of dispersion, PE-to-ZN ratio and surfactant concentration.ResultsThe optimization revealed a surfactant-free stable PE-ZN NPs formula with a small particle size of 99.5 ± 6.43 nm, high PE encapsulation efficiency % of 99.31% ± 3.64 (w/w) and controlled release of PE over 24 h.ConclusionMoreover, the cytotoxicity of the optimum formula against hepatic cancer HepG2 cell lines was assessed and attained about a 2.5-fold reduction in the inhibitory concentration (IC50) values compared to the free PE affording a promising green platform to combat hepatic cancer.Graphical abstract

Industrially Produced Plant-Based Food Products: Nutritional Value and Degree of Processing.

The plant-based food market is rapidly growing, offering innovative options to meet consumer expectations. However, a comprehensive analysis of the nutritional quality of these foods is lacking. We aimed to characterize industrial plant-based food products' nutritional value and degree of processing. A cross-sectional study was conducted on two market-leading Portuguese food retail chains by assessing the nutritional composition of all the available pre-packaged plant-based food products (n = 407). These products were categorized into meal alternatives, dairy alternatives, and other products containing dairy/meat alternative ingredients including ready meals and desserts. The products' nutritional quality was assessed according to the cut-offs established by the Portuguese Directorate General of Health [DGS] on total fat, saturated fat, sugar, and salt, and considering the degree of processing using NOVA classification. One-tenth of the products were classified as having a high total fat, saturated fat, sugars, or salt content. In some sub-categories, half of foods were classified as high in saturated fat, and over two-thirds were considered high salt products. Less than one-third exhibit a good nutritional profile based on the national cut-offs. A total of 84.3% of plant-based food products were ultra-processed. These findings emphasize the need to improve the nutritional profile of plant-based options.

Development of topical silver nano gel formulation of Bixin: Characterization, and evaluation of anticancer activity

ObjectiveSkin cancer refers to the pathological condition characterized by the proliferation of atypical skin cells in an uncontrolled manner. Plant-based products such as bixin although show promising anticancer properties, but maintaining their stability in a formulation is a difficult task. The objective of the research is to formulate a silver nanoparticle gel preparation of bixin and evaluate its anticancer properties. MethodsThe extract from Bixa orellana seed was prepared by hot extraction technique to isolate the active ingredient, bixin. A green synthesis approach was utilized for preparing the silver nanoparticle gel of bixin (BOAgNPs). Characterization of silver nanoparticles was done using FTIR, scanning electron microscopy, compatibility study, homogeneity testing, pH evaluation, and drug content determination. The in-vitro anticancer activity was performed using cell lines (B16F10) and in-vivo by chemical carcinogen (7,12-dimethylbenz (a) anthracene) in mice. ResultsThe BOAgNPs-loaded topical gel was found to be homogeneous (clear orange color) and pH-compatible (pH ≈ 6.66) with the skin. The characterization studies indicated the presence of all functional groups in the formulation. An optimized batch of bixin-nano gel showed about 60% inhibitory effects on B16F10 cell lines (in-vitro activity) when equated with a reference drug, 5-fluorouracil. The in-vivo anticancer study suggested suppression of tumorigenesis and promotion of the healing process with bixin-nano gel application on the skin. ConclusionThe results suggested the promising anticancer property of bixin when formulated in silver nanoparticle gel. The preparation of silver particles nano gel with bixin might provide an effective alternative option for treating skin cancers, provided more research complements the findings of the present study.

Assessing the Nutrient Content of Plant-Based Milk Alternative Products Available in the United States

BackgroundConsumption of plant-based milk alternatives is increasing. Current dietary guidance primarily relies on dairy milk as a source of key nutrients of public health concern including calcium and vitamin D. ObjectiveTo compare the nutritional content of plant-based milk alternatives between categories (eg, soy, almond, and oat) and with dairy milk. DesignThis study presents an evaluation of the nutritional content of 219 plant-based milk alternatives from 21 brands available in the US marketplace using data from the University of Minnesota Nutrition Coordinating Center’s database. Main outcome measuresNutrients of focus include those identified as nutrients of public health concern in the Dietary Guidelines for Americans or used by the US Department of Agriculture as criteria for determining whether a plant-based milk is a suitable substitute for dairy milk. Statistical analyses performedMost data are presented as percent Daily Values. Nutrients and food components were compared using means, medians, IQRs, and ranges. Statistical tests for significance were not used to evaluate between category differences because the plant-based milk alternatives included are a full census of the products from 21 brands available in the marketplace. Because data are a census, differences can be understood to be true differences. ResultsFortified soy-based products most closely mimic the nutrient content of dairy milk. High variability was present in all the nutrients and food components. Plant-based milk alternatives were generally lower in protein and saturated fatty acids than dairy milk, with high variability in added sugars content. Approximately 70% were fortified with both calcium and vitamin D. ConclusionsThese results indicate that most plant-based milk alternative products are not nutritionally equivalent to dairy milk, and there is high nutritional variability between and within product types. These findings highlight the importance of communicating the nutritional differences between plant-based milk alternatives and dairy milk to consumers.

Recent Development of a Traditional Herbal Medicine, Stixis suaveolens (Roxb.) Pierre: Its Botany, Ethnomedicine, Phytochemistry, Pharmacology, and Toxicology

Background/Objective Plant-based products and their isolated compounds have been utilized in traditional medicine since early times. In folk medicine, Stixis suaveolens (Roxb.) Pierre has been used to treat painful tendons and bones, rheumatism, eye infections, cough, malaria, asthma, and cardiovascular diseases. This study aims to summarize up-to-date botany, ethnomedicine, phytochemical components, pharmacological effects, and toxicology. Methods Information on S. suaveolens was collected from databases such as the Web of Science, Scopus, Google Scholar, PubMed, Science Direct, Springer, and others. Results S. suaveolens has been demonstrated to possess various pharmacological effects, including antioxidant, antimicrobial, anti-inflammatory, antidiabetic, antidepressant, antidiarrheal, hepatoprotective, analgesic, antihemolytic, and thrombolytic activities. Phytochemical studies of this species have revealed the presence of secondary metabolites, including lignans, phenolics, alkaloids, and volatile components. Conclusion The pharmacological effects of the extracts and bioactive compounds resulting from the experimental studies in the review support the traditional uses of S. suaveolens. They could be useful in developing novel pharmacological applications in the treatment of various acute and chronic human ailments. The efficacy, safety, and toxicity of S. suaveolens plant in enhancing therapeutic efficacy should be investigated widely in further studies.