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Dyslipidemia is a risk factor for cardiovascular diseases. Preclinical studies have shown that organosulfur compounds from the Alliaceae and Brassicaceae plants, such as garlic (Allium sativum L.) and broccoli (Brassica oleracea L.), have potential lipid‐lowering effects. However, their clinical efficacy is controversial, especially in "drug‐free" patients. The aim of this work was to summarize evidence on the lipid‐lowering properties of extracts containing organosulfur compounds in patients with dyslipidemia. Studies were searched in four databases (Medline, Scopus, Embase, and CENTRAL), from inception to October 11, 2023.Controlled clinical studies on patients with dyslipidemia receiving Alliaceae or Brassicaceae were included. The outcome was the change in lipid parameters from baseline. Random‐effect meta‐analysis of the extracted data was performed using R software. The effect size was expressed as mean difference (MD) and 95% confidence interval (CI). The certainty of evidence was assessed with the GRADE approach. Out of 28 studies that were reviewed, 22 were included in the meta‐analysis (publication period: 1981–2022). Results showed that Alliaceae extracts significantly reduce total cholesterol [MD: −15.2 mg/dL; 95% CI: −21.3; −9.1] and low‐density lipoprotein cholesterol levels [MD: −12.0 mg/dL; 95% CI: −18.1; −5.7], although with low certainty of evidence. Conversely, the lipid‐lowering properties of Brassicaceae extracts are still unexplored. Our results support the use of Alliaceae extracts in patients with hypercholesterolemia, but future high‐quality studies are needed. Our work suggests further exploration of the efficacy of Brassicaceae extracts, which may have high nutraceutical/phytotherapeutic potential, opening new perspectives in the management of dyslipidemia. [ABSTRACT FROM AUTHOR]

The present study investigated the changes in the organoleptic characteristics, nutraceuticals, and antioxidant activity of tomato fruits subjected to different thermal processes: tomato sauce (80 °C for 30 min), blanching treatment (100 °C for 10 s), and the superheated steam method (SHS; 100 °C for 7 min) compared with fresh tomato fruit. Even though SHS negatively modified the color of the product (L* −7% than fresh tomatoes), it was the only technology able to increase the antioxidant activity compared with fresh tomatoes (e.g., +40.3% in ABTS assay), whilst lycopene and ascorbic acid contents reported similar values to fresh tomatoes. Regarding lycopene, only 5Z-lycopene (with a higher bioavailability than (all-E)-isomers) was found in all samples, and SHS maintained the same level observed in fresh tomato fruit. Furthermore, SHS technology preserved the antioxidant effects of fresh tomato extract even in human endothelial cells. This result confirmed those obtained in previous "cell-free" assays and demonstrated that SHS treatment significantly maintains the biological properties of tomato fruit in preventing oxidative stress. However, heat-treated tomato extracts did not show the same effects as fresh tomato extract against noradrenaline-induced vasoconstriction in isolated rat aortic rings. This study demonstrates that the use of SHS technology can be considered an innovative and sustainable thermal process (in terms of maintaining the nutraceutical quality) for tomato fruits, thus paving the way for future investigations on the effects of fresh and heat-treated tomatoes after intestinal absorption in vitro and in vivo. [ABSTRACT FROM AUTHOR]

Bioactive compounds in fruit and vegetables have a positive impact on human health by reducing oxidative stress, inflammation, and the risk of chronic diseases such as cancer, cardiovascular (CV) diseases, and metabolic disorders. However, some fruit and vegetables must be heated before consumption and thermal processes can modify the amount of nutraceuticals, that is, polyphenols, carotenoids, glucosinolates, and ascorbic acid, that can increase or decrease in relation to different factors such as type of processing, temperature, and time but also the plant part (e.g., flower, leaf, tuber, and root) utilized as food. Another important aspect is related to the bioaccessibility and bioavailability of nutraceuticals. Indeed, the key stage of nutraceutical bioefficiency is oral bioavailability, which involves the release of nutraceuticals from fruit and vegetables in gastrointestinal fluids, the solubilization of nutraceuticals and their interaction with other components of gastrointestinal fluids, the absorption of nutraceuticals by the epithelial layer, and the chemical and biochemical transformations into epithelial cells. Several studies have shown that thermal processing can enhance the absorption of nutraceuticals from fruit and vegetable. Once absorbed, they reach the blood vessels and promote multiple biological effects (e.g., antioxidant, anti‐inflammatory, antihypertensive, vasoprotective, and cardioprotective). In this review, we described the impact of different thermal processes (such as boiling, steaming and superheated steaming, blanching, and microwaving) on the retention/degradation of bioactive compounds and their health‐promoting effects after the intake. We then summarized the impact of heating on the absorption of nutraceuticals and the biological effects promoted by natural compounds in the CV system to provide a comprehensive overview of the potential impact of thermal processing on the CV benefits of fruit and vegetables. [ABSTRACT FROM AUTHOR]

Innovations in light technologies (i.e. Light Emitting Diodes; LED) and cover films with specific optical features (e.g. photo‐selective, light‐extracting) have revolutionized crop production in both protected environments and open fields. The possibility to modulate the light spectra, thereby enriching/depleting cultivated plants with targeted wavebands has attracted increasing interest from both basic and applicative research. Indeed, the light environment not only influences plant biomass production but is also a pivotal factor in shaping plant size, development and metabolism. In the last decade, the strict interdependence between specific wavebands and the accumulation of targeted secondary metabolites has been exploited to improve the quality of horticultural products. Innovation in LED lighting has also marked the improvement of streetlamp illumination, thereby posing new questions about the possible influence of light pollution on urban tree metabolism. In this case, it is urgent and challenging to propose new, less‐impacting solutions by modulating streetlamp spectra in order to preserve the ecosystem services provided by urban trees. The present review critically summarizes the main recent findings related to the morpho‐anatomical, physiological, and biochemical changes induced by light spectra management via different techniques in crops as well as in non‐cultivated species. This review explores the following topics: (1) plant growth in monochromatic environments, (2) the use of greenhouse light supplementation, (3) the application of covering films with different properties, and (4) the drawbacks of streetlamp illumination on urban trees. Additionally, it proposes new perspectives offered by in planta photomodulation. [ABSTRACT FROM AUTHOR]

Light downconversion films can modulate incident light wavebands on crops, converting less utilised wavebands in an efficient way. In this experiment, red (conversion of green into red light wavebands), pink (conversion of UV and green into blue and red light but to a smaller degree than red film), and blue (conversion of UV into blue light) light downconversion films were used to cover blackberry plants throughout all phenological stages (from leaf emergence to fruit harvesting). The plants' physiological and biometric performance, and fruit yield and quality were evaluated. Plants under blue and red films showed a higher net photosynthetic rate with +23.1% and +14.9%, respectively, and a higher stomatal conductance with +56.0% and +23.6%, respectively, with respect to controls, maintaining stability across stages, except for a decrease under the red film during fruiting. Both films significantly boosted the fruit yield, with the red film increasing the fruit number (+49.8%) and the blue film enhancing the berry shape (+10.7) and fresh weight (+36.6). Notably, no significant differences in nutraceutical quality, including total flavonoid and anthocyanin content, were observed. These findings suggest that light downconversion films, particularly red and blue films, can effectively enhance the photosynthetic performance and fruit production in blackberry plants without compromising the fruit quality. Future research on this topic should focus on balancing plant growth, fruit productivity, and enhancing fruit nutraceutical properties. [ABSTRACT FROM AUTHOR]

The influence of light downconversion films (red, pink and blue films) on leaf physiological features and fruit bioactive compound accumulation was studied in strawberry plants. Red, pink and blue films were able to convert light less utilised by plants into more efficient light wavebands with various possibilities depending on the film characteristics (blue film shifts UV into blue radiation; red film shifts green into red radiation, pink film shifts UV and green into blue and red radiation but to a lesser extent than red film). Indeed, by enhancing the quality of light available for photosynthesis, the utilization of these films holds the potential to improve agricultural productivity and sustainability. All of these light downconversion films resulted in higher plant fresh weight compared to a control colourless (Cnt) film, with plants grown under blue film (UV-to-blue light conversion) showing the most impressive results in terms of total leaf area (+25%), leaf thickness (+10%) and leaf mass per area (+15%). Simultaneously, during the flowering stage, plants under blue film had a higher net photosynthetic rate due to the increase in photosynthetically efficient wavelengths. Moreover, blue film resulted in the highest total phenolic (+40% and +28% than red and pink films, respectively) and flavonoid content (+54%, +84%, +70% than Cnt, red and pink films, respectively) in fruit, with specific effects on targeted phenols, i.e., quercetin, ellagic acid and its glycoside, ellagitannins, and procyanidins. In conclusion, the use of the UV-to-blue conversion light film tested herein represents an innovative solution to increase strawberry yield and promote fruit nutraceutical features, playing a pivotal role in ensuring food quality and security and sustainable agricultural practices. [ABSTRACT FROM AUTHOR]