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The citrus processing industry generates around 50% fruit waste, encompassing peels, pulp, seeds, and other residues. Citrus peel, among these by-products, contains significant amounts of bioactive compounds, representing a sustainable and renewable source of phenolics. In this context, the present study was conducted to probe phytochemical profile and antioxidant potency of orange peel extracts. Moreover, the quantification of hesperidin and nobiletin was carried out using HPLC. The extracts were obtained using water and 50% aqueous-methanol and aqueous-ethanol, separately alongside varying time intervals, i.e. 30, 45 and 60 min. The obtained extracts were then investigated for their phytochemical and antioxidant profile. Afterwards, three best treatments, one from each extracts (aqueous-ethanol, methanol, and water), were chosen based on their phytochemical profiling. The phytochemical analyses and in vitro antioxidant assays showed the highest total phenolics (2010 mg GAE/100 g), flavonoids (90 mg/100 g), and flavonols (2.2 mg/100 g) in methanolic extracts obtained at 60 min. Likewise, the highest DPPH (60.55%), antioxidant activity (51.7 %), FRAP (13.6 mg TE/g), and ABTS (7.4 µmol TE/g) were also attributed to methanolic extract of orange peel obtained at 60 min except for antioxidant activity which was obtained at 30 min. Likewise, HPLC analysis depicted maximum content of hesperidin and nobiletin (133.70 and 8.50 mg/g) in methanol extract as compared to ethanol (98.80 and 5.50 mg/g) and water (61.90 and 1.25 mg/g), correspondingly. It was concluded that aqueous-methanol could be used as solvent of choice for isolation of orange peel flavonoids with extraction duration of 60 min. Flavonoid and antioxidant levels in orange peel extracts are significantly influenced by extraction time and solvent type. [ABSTRACT FROM AUTHOR]

Foods with higher bioactive activities are being sought as a potential tool to prevent lifestyle-related disorders. In this context, germinated foods are preferred over conventional foods as they are rich in health promoting moieties. The current research was planned to assess the germination-induced modifications in physicochemical and bioactive profile of black chickpea (Cicer arietinum). For this purpose, black chickpeas (desi) were soaked for 12 h and germinated. The germinated black chickpeas were recovered after 24, 48, 72, 96, and 120 h of germination, separately, and their physicochemical and antioxidant profiles were studied. The phytochemical profiling of the germinated black chickpea revealed that germination time significantly influenced the chemical composition of black chickpea. It was observed that the phytochemical contents of the germinated chickpeas increased with an increase in germination time. However, the flavonoids such as rutin, luteolin, kaempferol, and quercetin were decreased, but isorhamnetin was increased as the germination time was extended. Moreover, the antioxidant capacity quantified by DPPH and ABTS activity of germinated chickpeas also increased with an increase in germination time. The highest content of DPPH antioxidant activity was observed at the 72 h of germination, while the highest concentration of ABTS was observed at the fourth day of germination. Conclusively, extended germination for 120 h can negatively influence the phytochemical and antioxidant profile of black chickpea, whereas optimum germination for 72 h was found satisfactory. [ABSTRACT FROM AUTHOR]

Simple Summary: Kaempferol (3,5,7-trihydroxy-2-(4-hydroxyphenyl)-4H-chromen-4-one), a flavonoid, is richly found in fruits and vegetables. Kaempferol has been proven to reduce tumor cell growth by modulating several pathways and molecular mechanisms, such as causing G0/G1 phase arrest in esophageal cancer, reducing G2/M cell cycle proteins in gastric cancer, inducing apoptosis by Akt/mTOR pathway in pancreatic cancer, causing cell cycle arrest (especially HT-29 human colon cancer cells), and suppressing cell growth by PI3K/mTOR/MMP signaling pathways in liver cancer. The application of nanotechnology has been shown to enhance the efficacy of kaempferol against gastrointestinal cancer. Mechanistic studies showed kaempferol-conjugated nanoparticles inducing oxidative stress-mediated apoptosis and cell cycle arrest in liver cancer cells, potentially leading to anti-cancer effects. Notably, kaempferol-conjugated gold nanoclusters have also shown efficacy in reducing tumor volume in vivo. However, there is a lack of research specifically focused on gastrointestinal cancers, highlighting the need for further exploration in this area. In recent years, kaempferol, a natural flavonoid present in various fruits and vegetables, has received significant attention in gastrointestinal cancer research due to its varied therapeutic effects. Kaempferol has been proven to alter several molecular mechanisms and pathways, such as the PI3/Akt, mTOR, and Erk/MAPK pathway involved in cancer progression, showing its inhibitory effects on cell proliferation, survival, angiogenesis, metastasis, and migration. Kaempferol is processed in the liver and small intestine, but limited bioavailability has been a major concern in the clinical implications of kaempferol. Nano formulations have been proven to enhance kaempferol's efficacy in cancer prevention. The synergy of nanotechnology and kaempferol has shown promising results in in vitro studies, highlighting the importance for more in vivo research and clinical trials to determine safety and efficacy. This review aims to focus on the role of kaempferol in various types of gastrointestinal cancer and how the combination of kaempferol with nanotechnology helps in improving therapeutic efficacy in cancer treatment. [ABSTRACT FROM AUTHOR]

Cauliflower (Brassica oleracea var. botrytis) by‐products (leaves, stems, stalks) (CBP) were successfully utilized in muffins as a model system and their feasibility of incorporation was investigated. CBP powder‐based muffin formulations were made by the progressive replacement of wheat flour (WF) with 10%, 20%, and 30% of CBP. The physicochemical, pasting properties, antioxidant potential, textural characteristics, and sensorial attributes were analyzed. Substitution of CBP significantly (p <.05) resulted in an upsurge in crude protein, crude fiber, minerals, total phenolics, and total flavonoid contents, as well as total antioxidant activity values of muffins. The pasting properties were influenced by monitoring an increase in peak, breakdown, final, and setback viscosities. Although the addition of an increasing amount of CBP improved the nutritional characteristics, however, the increased level of replacement (>10%) had significant adverse effects on baking and physical characteristics. The specific loaf volume of the developed muffins decreased the crumb color which became darker, and enriched muffins were hardened in texture. Furthermore, sensory evaluation confirmed the positive effects of CBP incorporation only up to 10%. Overall, present results highlighted that supplementation of wheat muffins with 10% CBP is a beneficial approach to enrich them with nutrients and intensify their antioxidant potential. [ABSTRACT FROM AUTHOR]

Cancer is a complex and multifaceted group of diseases characterized by the uncontrolled growth and spread of abnormal cells. While cancer can be challenging and life-altering, advances in research and development have led to the identification of new promising anti-cancer targets. Telomerase is one such target that is overexpressed in almost all cancer cells and plays a critical role in maintaining telomere length, which is essential for cell proliferation and survival. Inhibiting telomerase activity can lead to telomere shortening and eventual cell death, thus presenting itself as a potential target for cancer therapy. Naturally occurring flavonoids are a class of compounds that have already been shown to possess different biological properties, including the anti-cancer property. They are present in various everyday food sources and richly present in fruits, nuts, soybeans, vegetables, tea, wine, and berries, to name a few. Thus, these flavonoids could inhibit or deactivate telomerase expression in cancer cells by different mechanisms, which include inhibiting the expression of hTERT, mRNA, protein, and nuclear translocation, inhibiting the binding of transcription factors to hTERT promoters, and even telomere shortening. Numerous cell line studies and in vivo experiments have supported this hypothesis, and this development could serve as a vital and innovative therapeutic option for cancer. In this light, we aim to elucidate the role of telomerase as a potential anti-cancer target. Subsequently, we have illustrated that how commonly found natural flavonoids demonstrate their anti-cancer activity via telomerase inactivation in different cancer types, thus proving the potential of these naturally occurring flavonoids as useful therapeutic agents. [ABSTRACT FROM AUTHOR]