Color is the first attribute that influences the acceptance of foods as they become more
attractive to consumers when they are more intense and uniform. In recent years, the interest …

Beetroot (Beta vulgaris) is the most well-known and commonly cultivated fruit from the
Chenopodiaceae family. Beetroot is a rich source of nutrients including vitamins (B complex …

Root vegetables are known all over the world, but they are being less and less consumed by
individuals. The main purpose of this article was to summarize the benefits, health effects …

Cancer continues to be a leading cause of death worldwide, making the development of
new treatment methods crucial in the fight against it. With cancer incidence rates increasing …

This study aimed to promote red pitaya fruit parts as alternate sources of nutraceuticals. The
red pitaya of Chinese origin was determined for its in vitro efficacy, where the fruit extracts …

The purpose of this study was to evaluate the phytochemical profiles of the seeds, sprouts,
leaves, flowers, roots and herb of Salvia hispanica and to demonstrate their significant …

This study explores the influence of extraction solvents on the composition and bioactivity of
Salvia fruticosa extracts. Ultrasound-assisted extraction with water, ethanol and their …

The study aims to optimize MAE of total phenolic compounds (TPC) and antioxidant capacity
from Salvia officinalis L. leaves using a definitive screening design (DSD) and I-optimal …

Betalains are attractive natural pigments with potent antioxidant activity, mainly extracted
from the roots, tubers, leaves, flowers, and fruits of certain plants and some fungi. They …

Utilizing flavorings in drinks enhances aroma, preserves natural properties, and poses
challenges in production costs and crop demands. Mitigating these challenges is possible …