Abstract Purpose of Review The main purpose of this review, mainly based on preclinical
studies, is to summarize the pharmacological and biochemical evidence regarding natural …

Food-borne pathogenic bacteria are a major public health concern globally. Traditional
control methods using antibiotics have limitations, leading to the exploration of alternative …

The growing demand for natural and sustainable ingredients in cosmetic formulations has
driven scientists to explore a wide range of botanical resources. Helinus integrifolius, a …

Kefir is a fermented dairy product claimed to confer many health-promoting effects, but its
acidic taste is not appealing to some consumers. Therefore, the aim of this study was to …

The study is aimed at estimating the possibility of using pomegranate peel extracts as a
natural food preservative which was investigated in fish samples. All the extracts (cold water …

Background Despite the fact that synthetic preservatives and antioxidants have strong
antibacterial and antioxidant activity, they are frequently associated with negative health …

Abstract Ready-to-eat (RTE) vegetables, including fresh-cut ones, are exposed to the risk of
the foodborne pathogen Listeria monocytogenes. Nowadays, fresh-cut products are widely …

Secondary metabolites, polyphenols, are widespread in the entire kingdom of plants. They
contain one or more hydroxyl groups that have a variety of biological functions in the natural …

Potassium sorbate (PS) is a widely used food preservative in the field of food industry.
However, the effects of continuous intake and washout period of PS on host health are still …

Advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), acrylamide
(AA), 5-hydroxymethylfurfural (5-HMF), and polycyclic aromatic hydrocarbons (PAHs) are …