The design of novel and functional foods is a major driver of innovation in the food industry,
which strives to meet consumer's rising demand and expectations for healthy foods. In …

Simple Summary The global annual production of tomatoes (Lycopersicon esculentum) is
170 million tons. After industrial processing, a large amount of tomato pomace is produced …

Salt stress negatively affects the growth, development, and yield of horticultural crops. Nitric
oxide (NO) is considered a signaling molecule that plays a key role in the plant defense …

Ethnopharmacological relevance Although lettuce is traditionally known to have hypnotic
and sedative effects, to date, only a few studies have documented its sleep-promoting effects …

Gastric cancer is one of the most common cancers of the gastrointestinal tract. Although
surgery is the primary treatment, serious maladies that dissipate to other parts of the body …

Lettuce (Lactuca sativa L.), a popular edible vegetable, is highly responsive to mineral
fertilizers. A two-year field trial was carried out to determine how nitrogen (N), phosphorous …

Cancer incidence varies around the globe, implying a relationship between food and cancer
risk. Plant polyphenols are a class of secondary metabolites that have recently attracted …

Lettuce is widely used for its healthy properties, and it is of interest to increase them with
minimal environmental impact. The purpose of this work was to evaluate the effect of the …

Hydroponics is a contemporary agricultural system providing precise control over growing
conditions, potentially enhancing productivity. Biofertilizers are environmentally friendly, next …

Nitrogen (N) represents the most important nutrient for plant growth and productivity, but
extreme and ineffective usage of N fertilizer results in boosted plant production expenditures …