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    The Impact of Fermentation on the Antioxidant Activity of Food Products
    (Mdpi, 2024) Saritas, Sumeyye; Portocarrero, Alicia C. Mondragon; Lopez, Jose M. Miranda; Lombardo, Mauro; Koch, Wojciech; Raposo, Antonio; El-Seedi, Hesham R.
    From ancient times to the present day, fermentation has been utilized not only for food preservation but also for enhancing the nutritional and functional properties of foods. This process is influenced by numerous factors, including the type of microorganisms used, substrate composition, pH, time, and temperature, all of which can significantly alter the characteristics of the final product. Depending on the parameters, fermentation enhances the bioactive content of the products and imparts the necessary properties, such as antioxidant characteristics, for the products to be considered functional. The enhancement of these properties, particularly antioxidant activity, enriches foods with bioactive compounds and functional attributes, contributing to improved health benefits. Through a review of recent research, this study elucidates how different fermentation processes can enhance the bioavailability and efficacy of antioxidants, thereby improving the nutritional and functional qualities of foods. This study investigated the multifaceted effects of fermentation on antioxidant properties by exploring various types and conditions of fermentation. It highlights specific examples from dairy products and other food categories as well as the valorization of food waste and byproducts. The findings underscore the potential of fermentation as a sustainable method to produce health-promoting foods with elevated antioxidant activities, offering new perspectives for food science and technology.
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    Unraveling the role of Globularia species in modern medicine based on evidence from photochemistry, traditional uses and biological activities
    (Elsevier Gmbh, 2025) El-Seedi, Hesham R.; Sabry, Aya; Abolibda, Tariq Z.; Guo, Zhiming; Nahar, Lütfun; Sarker, Satyajit D.; Saeed, Aamer; Karav, Sercan
    Background: Species of the genus Globularia exist in the Mediterranean region spreading upon Macaronesia, northern Europe, and north-eastern Africa. They have valuable biological activities and remarkable phytochemical contents explaining their traditional uses. Purpose: This study reviews phytochemical, pharmacological progress, clinical trials, and molecular mechanisms of action of Globularia extracts and isolated compounds. Study design: In this review the systematic approach is used in summarizing and documenting the information related to Globularia extracts with a special focus on the bioactive component that have numerous biological activities and modes of action. Methods: The relevant information related to the genus Globularia was collected from different databases (SciFinder, Elsevier, PubMed, and Google Scholar) as well as the clinical trials website (https://clinicaltrials.gov/). Results: The genus Globularia consists of 22 species that are used in traditional medicine as laxative, cholagogue, stomachic, purgative, sudorific, antihypertensive, hypoglycemic, carminative, diuretic, and tonic agents. The extracts of these species have biological potentials, for instance, antioxidant, anti-inflammatory, anti-coagulant, anti-diabetes, anti-bacterial, anti-tuberculosis, enzyme inhibitors, wound healing, toxicological, and neuroprotective activity. Among the valuable bioactive phytochemicals are iridoid glycosides, phenylethanoids, and flavonoid glycosides. Conclusion: Despite the efforts made in Globularia isolation there is a lack of knowledge of the biological role of the isolated compounds. Also, the traditional uses of Globularia species are not well-explored and the mechanisms of actions are not investigated thus opening new doors for future efforts in this line.
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    Updated Review of Metal Nanoparticles Fabricated by Green Chemistry Using Natural Extracts: Biosynthesis, Mechanisms, and Applications
    (Mdpi, 2024) El-Seedi, Hesham R.; Omara, Mohamed S.; Omar, Abdulrahman H.; Elakshar, Mahmoud M.; Shoukhba, Yousef M.; Duman, Hatice; Karav, Sercan
    Metallic nanoparticles have found wide applications due to their unique physical and chemical properties. Green biosynthesis using plants, microbes, and plant/microbial extracts provides an environmentally friendly approach for nanoparticle synthesis. This review discusses the mechanisms and factors governing the biosynthesis of metallic nanoparticles such as silver, gold, and zinc using various plant extracts and microorganisms, including bacteria, fungi, and algae. The phytochemicals and biomolecules responsible for reducing metal ions and stabilizing nanoparticles are discussed. Key process parameters like pH, temperature, and precursor concentration affecting particle size are highlighted. Characterization techniques for confirming the formation and properties of nanoparticles are also mentioned. Applications of biosynthesized nanoparticles in areas such as antibacterial delivery, cancer therapy, biosensors, and environmental remediation are reviewed. Challenges in scaling up production and regulating nanoparticle properties are addressed. Power Point 365 was used for creating graphics. Overall, green biosynthesis is an emerging field with opportunities for developing eco-friendly nanomanufacturing platforms using abundant natural resources. Further work on optimizing conditions, standardizing protocols, and exploring new biosources is needed to realize the full potential of this approach.