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Dietary requirements of saturated fatty acids (SFA), medium-chain (MCFA), unsaturated (UFA), polyunsaturated (PUFA), monounsaturated (MUFA), Ω-9 MUFA, Ω-3, and Ω-6 PUFAs cannot be met by consuming single oil. Coconut oil (CO), olive oil (OO), sunflower oil (SFO), and flaxseed oil (FO) dominate by composition in MCFA, Ω-9 MUFAs, Ω-6 PUFAs, and Ω-3 PUFAs respectively. Therefore, these oils were mixed into a blend (BO) made of 10% FO, 20% CO, 30% SO, and 40% OO to achieve cardioprotective nutritional indices as recommended by the American Heart Association (AHA) and World Health Organisation (WHO). Oil samples were analyzed for FA composition, cardioprotective nutritional and cardiovascular risk indices, physicochemical parameters, tocopherol content, TPC, TFC, and %DPPH inhibition. The results of BO support its dietary consumption based on improved cardioprotective nutritional indices of SFA:MUFA:PUFA (1.3:2.1:1 and 1.8:2.1:1), Ω-3:Ω-6 (1:2.7 and 1:3.4) for raw and cooked BO respectively. Moreover, the results of tocopherol contents, TPC, TFC, and %DPPH inhibition also indicated its good oxidative stability and phytochemical activity. Conclusively, among other commonly available fats and oils, this formulation of edible oil blend could serve as a cost-effective nutrition intervention to achieve improved health protection against metabolic and cardiovascular diseases.

Osteoarthritis (OA) is the most common and prevalent degenerative disorder of the joints. To manage OA using a dietary approach, it is crucial to have accurate knowledge of the nutritional content and bioavailability of OA-related foods. However, the increasing dominance of food processing techniques and technologies in the food sector is a significant concern for nutrition, disease, health, and well-being, leading to imprecise nutrient intake estimation. Increased consumer health awareness regarding the therapeutic potential of diet modification in OA management has led to the requirement to assess the effect of food processing approaches on nutritional quality. This review aims to provide a comprehensive understanding of the existing evidence of the effect of different food technologies on OA-related modifiable factors like bioavailability, nutritional and bioactive content, weight management, and inflammation. Scientific evidence supports the effectiveness of nonthermal food technologies over conventional food technologies, specifically ultrasound processing, irradiation, high-pressure, carbon dioxide, electric field, microwave processing, high hydrostatic pressure, and cold plasma; and other food technologies, including food fortification, biofortification, decaffeination processing, nanotechnology, fat replacers, and food excipients, have a tremendous potential to significantly improve diet-based OA management after overcoming their limitations and health-related safety concerns. Specifically, nanotechnology and food excipients are two rapidly emerging technologies that can improve OA management by improving bioavailability and providing sustained nutrient delivery. However, further randomized controlled trials in humans are needed to understand the effects of novel food processing technologies on OA-related foods and their effectiveness for treating and/or preventing OA.

•Cancers are common worldwide and have significant fatality rates.•Bioactive components in chickpeas have preventative and protective health effects.•A chickpea-based diet can reduce cancer-related fatigue.•Chickpea protein hydrolysates may help in colon cancer prevention.•Chickpea serves as a valuable source of bioactive compounds that can help protect against cancer.