Abstract The study aimed to develop a nixtamalized maize product that was consumer-acceptable and Just-About-Right (JAR) based on assessments of aroma, taste, appearance, and mouthfeel. Instant-dried phuthu pap product was developed from nixtamalized yellow and white maize. Phuthu pap from nixtamalized and non-nixtamalized yellow and white maize meal had non-JAR ratings for all attributes and unacceptable penalty scores. A new product was then developed by replacing portions of commercial maize meal with nixtamalized white maize meal at varying percentages (25%, 50%, and 75%). The 25% blend showed some improvements, but still needed a better taste. Further trials focused on adjusting the salt concentrations (0.3%, 0.4% and 0.5%) in this 25% blend. Instant phuthu pap with 0.5% salt concentration achieved the highest JAR scores (>75%) for appearance, taste, and mouthfeel, making it the most successful product developed in the study. Thus, integrating a heritage-based nixtamalization process into modern food systems is possible.
Abstract Micromeria fruticosa is an aromatic plant traditionally used for culinary and medicinal purposes in the Middle East. This study characterised the phytochemical composition of its ethanolic aerial-part extract and evaluated its antioxidant and antibacterial activities. LC–MS analysis identified 99.20% of the extract constituents, with monoterpenes (72.70%) predominating; the major compounds were (1R,2S,5R)-2-isopropyl-5-methylcyclohexanol (35.20%) and (R)-5-methyl-2-(1-methylethenyl)cyclohexanone (26.50%). The extract showed concentration-dependent DPPH scavenging activity, with an IC₅₀ of 41.2 ± 0.6 μg/mL. Disc diffusion produced inhibition zones of 10.5–21.1 mm, while MIC values ranged from 50 to 100 μg/mL. Time-kill analysis demonstrated concentration- and time-dependent bactericidal activity, with 2× MIC achieving ≥3-log₁₀ killing within 6 h. Overall, the findings highlight M. fruticosa ethanolic extract as a natural source of antioxidant and antibacterial bioactive compounds.
Abstract This study was conducted to assess the anti-hyperlipidemic and anti-hyperglycemic effects of buckwheat extract on diabetic Albino rats. In addition, we have also assessed the concentration of bioactive compounds in milling fractions and protein quality of buckwheat. The results indicated that the tartary buckwheat contained a higher quantity of bioactive compounds compared to common buckwheat. Significantly higher rutin (32.98 mg/100g), D-chiro-inositol (DCI) (141.93 mg/100g), and quercetin (1.64 mg/100g) was observed in husk part of tartary buckwheat while lowest rutin (10.94 mg/100g), DCI (14.66 mg/100g), and quercetin (0.52 mg/100g) was found in fine flour of tartary buckwheat. The results revealed that the nutritional and biological value of rats fed on buckwheat containing diet improved significantly. The buckwheat extract significantly reduced the total cholesterol, triglycerides and low-density lipoproteins, whereas these levels increased in control groups. In the case of high-density lipoproteins (HDL), a decreasing trend was observed in the control group, while an increasing trend was observed in the groups that received buckwheat extract. The buckwheat extract effectively decreased the glucose level, and the highest decrease was found in T4 (diabetic rats given the 180 mg/kg tartary buckwheat extract) after 21 days study, while glucose level increased in control groups. The findings from this study revealed that the buckwheat extract contains an effective amount of DCI, rutin, and quercetin that play a very important role in the reduction of cholesterol and blood glucose level.
Abstract Honey is a complex natural matrix requiring stringent quality control of its sugar profile and hydroxymethylfurfural (HMF). The development of certified reference materials (CRMs) for honey is essential to ensure analytical accuracy and traceability, with homogeneity being a fundamental requirement that directly affects certification validity. This study evaluates the within- and between-bottle homogeneity of a candidate honey CRM (Acacia hamulosa) intended for simultaneous certification of fructose, glucose, sucrose, and HMF. Following homogenization and bottling, sugars and HMF were determined using HPLC-RID and HPLC-PDA, respectively. Within-bottle assessment (n = 7) showed satisfactory reproducibility for fructose (RSD 2.79%), glucose (2.82%), and HMF (0.84%), while sucrose exhibited higher variability (5.87%). Between-bottle evaluation (n = 7) confirmed homogeneity, with RSD values of 1.83% (fructose), 1.86% (glucose), 4.61% (sucrose), and 1.85% (HMF). The analysis of variance (ANOVA) indicated no significant between-bottle variation except for sucrose. Multivariate analysis, including hierarchical cluster analysis (HCA) and principal component analysis (PCA), supported these findings, showing that variability arises from natural sugar composition, while HMF remained uniformly distributed. This study provides new insights into the homogeneity behaviour of major and trace-level analytes in a complex natural matrix and demonstrates that the candidate material satisfies the ISO 17034 homogeneity requirements.
Abstract Microbial lipopeptides are promising bioactive compounds with potential applications in food, nutraceutical, and therapeutic fields due to their biological activities. In this study, we evaluated two lipopeptide-producing strains, H6 and S15, focusing on their cytotoxic, antioxidant/pro-oxidant behavior, and antimicrobial effects against bacterial and fungal pathogens. HT-29 and Caco-2 cell models were employed to assess cytotoxicity, revealing minimal effects at low concentrations (≤20 μg/mL) and dose-dependent reductions in cell viability at higher doses, accompanied by marked increases in intracellular reactive oxygen species (ROS). Cellular antioxidant activity evaluated in human erythrocytes (CAA-RBC assay) demonstrated that both compounds exhibit membrane-protective antioxidant effects at non-cytotoxic concentrations, with S15 showing superior activity. Antibacterial assays indicated strong, concentration-dependent activity preferentially against Gram-positive bacteria, while molecular docking revealed that fengycin homologs interact with β-tubulin and bacterial GyrB, suggesting additional intracellular targets. Antifungal docking studies further demonstrated that shorter-chain fengycins (C13–C15) have higher binding affinity and optimal interactions with β-tubulin. Collectively, these results highlight the dual pro-oxidant and antioxidant nature of H6 and S15, their potent antimicrobial effects, and the importance of structural features in determining bioactivity. These results highlight the potential of these biosurfactants for use as functional food additives, nutraceutical ingredients, and antimicrobial agents.
Abstract Preparation of spray-dried clove (Syzygium aromaticum L.) bud oil (CBO) was optimized. A central composite design was used with inlet air temperature (IAT) from 150 to 180 °C, pump speed (PS) from 6 to 8 mL·min−1, and needle speed (NS) from 3 to 7 s as independent variables of the process. Encapsulation efficiency (EE), free fatty acid (FFA) content, peroxide value (PV), content of oleic and linoleic acids, total phenolic content (TPC), and ferric reducing antioxidant power (FRAP) were defined as dependent variables. The morphological characteristics and functional groups of spray-dried CBO were studied using the Fourier-transform infrared spectroscopy and scanning electron microscopy. The results indicated that the highest values of EE (98 ± 4%), FFA (2.9 ± 0.3 g·100 g−1 lipids), fatty acid profile (linoleic and oleic acid values), and antioxidant activity (TPC and FRAP values), and the lowest PV (1.7 ± 0.1 meq active oxygen·kg−1 lipids) in spray-dried CBO were obtained at 150 °C, 6 mL·min−1, and 3 s for IAT, PS and NS, respectively. According to ANOVA and mutual interaction impacts of processing variables, IAT and NS significantly (p < 0.05) influenced the variables related to the oxidative degree value. In conclusion, spray-dried CBO can be encapsulated to afford a high EE product showing improved oxidative values and antioxidant behaviour.
Abstract Coconut protein concentrate (CPC) is an upcycled product from coconut skim milk, an underutilised waste generated from virgin coconut oil (VCO) processing. This study optimised the formulation of a novel hybrid plant-based milk alternative (hPBMA) using CPC and chickpea protein (ChP). Optimisation experiments using a mixture design were carried out to determine the best combination of CPC and ChP with acceptable sensory and colour properties comparable to those of cow’s milk. The proximate composition, sensory properties, safety, and quality during storage of the optimal sample were evaluated. Variations in CPC and ChP levels significantly affected flavour acceptability, colour properties, and total soluble solids of the resulting hPBMA. The optimal hPBMA (34% CPC: 66% ChP) contained 2.47 g of protein/100 g and was characterised by soy milk-like and coconut aroma notes. It was stable for less than 2 months under refrigerated conditions. These findings highlight CPC’s potential application in sustainable PBMAs.
Abstract Sucralose is a prevalent nonnutritive sweetener characterised by its chemical stability, intense sweetness, and low-calorie content, which have facilitated its global acceptance, regulatory endorsement, and an acceptable daily intake of 5 mg/kg. However, recent data question its presumed inertness and underscore potential metabolic, microbiome, toxicological, neuroendocrine, and environmental issues. This review consolidates existing evidence on the chemistry and pharmacokinetics of sucralose, indicating minimal absorption, with the majority of the dose excreted unchanged and small amounts of glucuronide metabolites. We analyse both animal and human studies that associate sucralose with dose-dependent gut dysbiosis, particularly reductions in Bifidobacteria and Lactobacilli, as well as shifts in Bacteroidetes/Firmicutes. Additionally, we discuss altered incretin and T1R2/T1R3 signalling, hepatic insulin resistance, and glucose intolerance—effects that are more pronounced in metabolically vulnerable individuals. We assess long-term toxicological and carcinogenicity datasets that predominantly substantiate regulatory safety results while recognising methodological deficiencies and interspecies variations that hinder translation. Environmental persistence and aquatic accumulation are examined in conjunction with biodegradation techniques. We propose research priorities: standardised exposure measurements, longitudinal multi-omics in high-risk populations, mechanistic studies of sweet-taste receptor-mediated metabolic signalling, and ecological destiny analyses to guide revised risk assessment and tailored mitigation strategies.
Abstract Rising environmental, climate, and public health concerns have increased interest in alternative proteins, including alternative seafood. This study examined person-related factors influencing alternative seafood acceptance among South Korean adults. An online survey of 1,000 South Korean adults aged 19–59 found that 7.8% had previously consumed alternative seafood, and 19.8% intended to purchase it within the next month. Multinomial logistic regression analysis revealed that respondents aged 19–29 were less likely to intend to purchase/consumption than those aged 50–59. Prior consumption of alternative meat and adherence to vegan, vegetarian, or flexitarian diets were positively associated with purchase/consumption intention. Environmental and animal welfare concerns were also positively associated, whereas food neophobia was negatively associated. Health consciousness showed no significant association. These findings suggest that communication strategies should emphasise ethical benefits while increasing familiarity among younger adults and individuals with higher food neophobia.
Abstract In this study, a novel and environmentally friendly synthesis method was presented using Anacamptis coriophora flower and leaf extracts and carbon nanoparticles (CNPs) synthesized by the hydrothermal pyrolysis method from A. coriophora flower and leaf extraction residues. Findings regarding the surface functionalization of carbon nanoparticles (CNPs) synthesized from A. coriophora flower and leaf extraction residues were obtained; FTIR analyses demonstrated the presence of oxygen- and nitrogen-containing surface functional groups (–OH, –NH, C=O, C–O), consistent with the plant-derived precursor material. HR-TEM analyses revealed that the CNPs possessed a spherical morphology with a size range of 65–160 nm and exhibited regular lattice fringes (0.26 nm d-spacing). The IC₅₀ value of CNPs in the DPPH free radical scavenging assay was calculated as 3.47 ± 0.33 mg/mL, exhibiting the strongest antioxidant activity. The IC₅₀ value of CNPs in the tyrosinase inhibitory activity assay was calculated as 1.14 ± 0.00 mg/mL. The IC₅₀ value of the leaf extract in the AChE inhibitory activity assay was calculated as 0.23 ± 0.00 mg/mL. The leaf and flower extracts exhibited remarkable biological activity and displayed selective antibacterial activity against the Gram-negative Pseudomonas aeruginosa and the Gram-positive Staphylococcus aureus and Bacillus cereus. P. aeruginosa had the lowest MIC value (1.56 mg/mL), whereas the MIC value for S. aureus, and B. cereus was determined as 6.25 mg/mL. The MIC value for Candida albicans was determined as 3.125 mg/mL. LC–MS/MS analyses comprehensively revealed biologically active phytochemicals in the flower and leaf extracts, including cyanidin-3-O-glucoside (341.0426 ng/mL), ferulic acid (216.6739 ng/mL), chlorogenic acid (3010.5753 ng/mL), rosmarinic acid (1802.0079 ng/mL), and quinic acid (1773.7461 ng/mL). In the molecular docking analysis performed on Human Acetylcholinesterase (PDB: 4EY6), hesperidin was determined to exhibit the most favorable docking score with a binding energy of −10.77 kcal/mol. This finding suggests that hesperidin may have a high binding affinity toward the target protein under investigation. This preliminary study evaluated the antibacterial, antioxidant, anticholinesterase, and antityrosinase potentials of A. coriophora leaf and flower extracts and functionalized CNPs and demonstrated that these nanomaterials possess promising properties for biomedical applications.
Abstract Matcha is recognised for its rich phytochemical composition, while blackberries are abundant in anthocyanins and phenolic compounds. This study evaluated the sensory properties, phenolic profile, colour dynamics, and antioxidant potential of pure matcha (MT) and a matcha beverage formulated with 15% Qassim blackberry powder (BL) at three extraction temperatures (5 °C, 70 °C, 100 °C). Sensory evaluation used a 9-point hedonic scale with 50 panelists. Colour parameters (L, a, b, chroma, hue, ΔE) were measured via chromameter. Total phenolics (TPC), flavonoids, anthocyanins, vitamin C, and individual phenolic compounds were quantified by spectrophotometry and high-performance liquid chromatography (HPLC). Antioxidant activity was assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. The 15% blackberry formulation achieved the highest sensory acceptability (8.43–8.45). BL exhibited acidic pH (3.60–3.82) versus MT (6.20–6.30). TPC reached 71.07 mg gallic acid equivalents/100 ml in BL at 100 °C (25% higher than MT). Anthocyanins were detected only in BL and decreased with temperature (69.14 → 27.12 mg/100 g). Vitamin C was highest at 5 °C (140.94 mg/100 g). BL demonstrated superior antioxidant activity, with IC50 (half-maximal inhibitory concentration) values of 169.9 μg/ml (DPPH) and 226.1 μg/ml (ABTS) at 100 °C, representing 60%–70% improvement over MT. Strong correlations (r > 0.94) between phenolic content and antioxidant activity were observed. Incorporating 15% blackberry powder into matcha yields a functional beverage with enhanced sensory appeal, improved phenolic profile, and potent antioxidant capacity.
Abstract Cocoa pulp, a by-product of cocoa processing, offers strong potential as a substrate for probiotic beverages. This study developed a cocoa-pulp probiotic drink fermented with Saccharomyces cerevisiae var. boulardii, a well-known probiotic yeast. A bioprocessing strategy was applied by varying the fermentation time, sucrose concentration, and inoculum level. The beverages produced were evaluated for their physicochemical properties, antioxidant and antimicrobial activities, and chemical composition. Using the analytical hierarchy process, the optimal formulation was identified as 20 hr of fermentation with 3% sucrose and a 5% inoculum. This formulation showed high yeast viability (8.101 ± 0.001 log cfu/ml), potent antioxidant activity (81.33%), balanced total soluble solids (9 °Brix), and suitable acidity (1.19% titratable acidity; pH 3.47). Key flavour chemical constituents included ethyl 9-hexadecenoate, hexadecenoic acid ethyl ester, (E)-9-octadecenoic acid ethyl ester, and androst-5,15-dien-3-ol acetate. Overall, cocoa pulp juice fermented with S. cerevisiae var. boulardii demonstrated strong potential for producing functional probiotic beverages while supporting sustainable cocoa food systems.
Abstract The study aimed to fortify wheat chips with purple wheat flour (PWF) to create a healthier alternative to conventional deep-fried snacks. Response surface methodology (RSM) was used to investigate the effects of PWF concentration (0–100%), frying temperature (170–190 °C), and frying time (40–60 s) on resistant starch, acrylamide formation, and selected bioactive properties. Response surface methodology (RSM) was used to investigate the effects of PWF concentration (0–100%), frying temperature (170–190 °C), and frying time (40–60 s) on resistant starch, acrylamide formation, and selected bioactive properties. Resistant starch ranged from 0.51 to 0.80 g/100 g and increased slightly with higher PWF levels; this increase was found to be statistically significant. Conversely, acrylamide content decreased from 1362.68 to 1082.76 μg/kg as PWF increased. Total phenolic (TPC), flavonoid (TFC), anthocyanin (TAC), and antioxidant activities (DPPH, ABTS) significantly improved with PWF enrichment, whereas FRAP showed no notable change. These findings indicate that PWF can be effectively incorporated into deep-fried wheat chips, enhancing their functional and bioactive properties while reducing acrylamide formation. The optimized formulation (100 g/100 g PWF, 170 °C, 60 s) demonstrates potential as a nutritious, functional snack.
Abstract Tropical fruits that are underutilized have the potential to significantly improve dietary diversity and sustainable food systems. They are a commercially underutilized but scientifically validated source of functional food ingredients. This review critically analyzes their phytochemical diversity, processing technologies, product development strategies, and health benefits. Peels, seeds, and kernels that are not edible often have higher bioactive concentrations than pulps. Emerging green technologies such as ultrasound-assisted, microwave-assisted, supercritical fluid, pulsed electric field, advanced drying, and high-pressure processing consistently outperform conventional methods in phytochemical retention. Baobab pulp successfully supports probiotic growth in fermented dairy products, while baobab seed extract greatly prolongs the shelf life of beef patties. Clinical research indicates that amla extract has effects like those of atorvastatin in type 2 diabetes, whereas jabuticaba peel enhances postprandial glucose metabolism in individuals with metabolic syndrome. But there is still a translational gap between human validation and mechanistic results. While pequi, jabuticaba, baobab, and jackfruit are well-characterized, species like cambuci and African medlar lack processing and functional studies. Future research should prioritize bioavailability studies, clinical trials with realistic doses, and green technology scale-up to transition these fruits from regional specialties to globally recognized functional ingredients.
Abstract Tomato shape and mass are key indicators for external quality evaluation, while manual inspection is inefficient and subjective. This study proposes an online method for tomato external quality detection and grading based on machine vision. Images of 1,000 tomato samples were collected using grading equipment to construct a shape-mass dataset. For contour extraction, a refinement method combining YOLO11n-seg and GrabCut was developed to improve segmentation accuracy while satisfying real-time processing requirements. Based on the refined contours, 11 geometric features, including 3 morphological and 8 size features, were extracted to characterise tomato morphology. A rule-based method using circularity and aspect ratio was adopted for normal/abnormal shape classification. For mass prediction, several regression models were compared, and linear regression with selected key features was established as the optimal model. Finally, a shape-mass fusion strategy was developed for online three-grade tomato grading. The results showed that the proposed segmentation method improved accuracy by approximately 6% compared with YOLO segmentation alone, with an average processing time of 343 ms. Shape classification achieved 97% accuracy, and mass prediction obtained an R2 of 0.9632 and an RMSE of 6.68 g. In online testing with 150 samples, the grading accuracy reached 90.7%, indicating good application potential.
Abstract This study developed antioxidant-rich marshmallows using Khalas date molasses and whey, egg white, soy, or silkworm pupae proteins as foaming agents. Compared with the sucrose−gelatin control, date molasses−protein formulations had higher protein contents, lower moisture and syneresis, and greater foam expansion and stability. Whey and silkworm pupae protein formulations showed the highest consistency indices and apparent viscosities. They also exhibited greater total phenolic contents and stronger antioxidant activity than the control. In an 8-week intervention involving 100 athletes, whey and silkworm pupae protein formulations increased maximal oxygen uptake by 13.2%–15.1%, prolonged the time to exhaustion, lowered postexercise blood lactate, and reduced muscle soreness. Sensory evaluation showed high acceptability, with whey and silkworm pupae formulations receiving the highest texture and flavour scores. Khalas date molasses combined with alternative protein foaming agents can produce stable, acceptable functional marshmallows with potential sports nutrition applications.
Abstract Cleome gynandra (CG), an indigenous leafy vegetable traditionally fermented across Africa and Southeast Asia, has a fermentation process that remains poorly characterised. This study evaluated, for the first time, the effects of salt concentration (2%–5%) and fermentation medium (brine alone, cooked rice-supplemented brine, and washed rice water brine [WRW]) on naturally fermented CG, examining total phenolic and flavonoid content (Folin–Ciocalteu and aluminium chloride assays), antioxidant activity (DPPH, FRAP, and ORAC assays), and metabolite profiles (untargeted LC–MS metabolomics). Fermentation reduced pH (6.2 to 3.5–4.5) and increased total acidity (0.3 to 1.9–8.6 g/L) and lactic acid bacteria populations across all treatments. Washed rice water with 3% salt yielded the highest phenolic and flavonoid contents and antioxidant activity among all treatments. Untargeted metabolomics identified 800 metabolites, including lipids, organic acids, and phenolic compounds, and partial least squares discriminant analysis confirmed that WRW with 3% salt was the treatment with the greatest metabolite diversity and upregulation. These findings establish washed rice water at a moderate salt concentration as an effective fermentation strategy to enhance the nutritional and functional quality of CG, offering a practical model for optimising fermentation in other indigenous leafy vegetables.
Abstract There is great enthusiasm for augmenting dietary consumption of omega-3 polyunsaturated fatty acids (FAs) because there is increased realisation of their medical benefits in curtailing metabolic and cardiovascular disorders. Although common sources, the fish oils, are well-known, issues concerning acceptability and accessibility have inspired studies on vegetarian sources of the omega-3s, e.g., flaxseed, chia seeds, and walnuts. This review critically assesses new strategies for adding these plant-based omega-3 FAs to milk and milk products in order to enhance the nutritional value of widely consumed dairy products. We present a detailed evaluation of different fortification methods, such as homogenisation, nano-emulsions, and microencapsulation, and their effect on the stability, bioavailability, and sensory properties of the resultant dairy products. The well-documented role of omega-3 FAs in maintaining heart health and regulating inflammatory reactions is also brought to the fore in this article, as is the potential of fortified milk to prevent cardiovascular diseases and other metabolic disorders. To encourage more efficient and health-promoting food sources for populations across the globe, this review characterises existing study gaps and study opportunities in the future by addressing the benefits and limitations of plant-based omega-3 fortification of dairy. Taken in aggregate, results indicate that fortification with omega-3 possesses promising potential as an efficient intervention to enhance intake and public health benefits.
Abstract The pursuit of sustainable, nutrient-dense, and functional foods has sparked interest in utilising underutilised African crops through novel processing methods. This study developed instant porridge from blends of fermented Bambara groundnut (Vigna subterranea) (FBGN) and finger millet (Eleusine coracana) (FFM), as well as ultrasound-treated Moringa oleifera leaf powder (UMOLP). The combination of fermentation and ultrasound considerably improved the nutritional quality and antioxidant properties of the instant porridge. The protein, ash, fibre, resistant starch, and soluble digestible starch content for instant porridge increased from 18.80% to 20.60%, 2.18% to 3.14%, 2.88% to 3.26%, 7.17 to 9.62 g/100 g, and 11.47 to 13.98 g/100 g, respectively. Additionally, the functional and therapeutic potential of these food products was displayed by the increment of in phytochemicals (total flavonoid and phenolic contents). The levels of flavonoids (quercetin and luteolin) and phenolic acids (gallic acid, p-coumaric acid, trans-ferulic acid, apigenin, and sinapic acid) in the instant porridge were both improved following fermentation and ultrasound treatment. These improvements demonstrate that these food products have the potential to help combat both non-communicable diseases and malnutrition. They also emphasise the importance of combining indigenous crops with modern technologies to develop convenient, health-promoting, and customisable foods. This study offers a foundation for encouraging innovation in functional food design, addressing nutrient inadequacies, and advancing food security.
Abstract Postpartum anemia (PPA) is a poorly addressed maternal health concern, particularly in low- and middle-income countries where dietary diversification and access to supplements are scarce. PPA, defined as hemoglobin levels below 10 g/dL within six weeks of birth, affects up to 80% of mothers in South Asia and is mostly caused by iron insufficiency. Its effects go beyond maternal exhaustion and include reduced lactation, cognitive decline, postpartum depression, poor mother-baby bonding, and an increased infant risk of iron deficiency. Traditional therapy, such as oral or intravenous iron supplementation, frequently encounters obstacles of poor adherence, gastrointestinal side effects, cost, and limited access. Plant-based dietary methods offer a sustainable, culturally acceptable, and long-term solution for controlling anemia. Fruits (apricots, dates, figs, raisins, guava), vegetables (spinach, beetroot, red cabbage), legumes, nuts, and seeds all contain iron, as well as enhancers like vitamin C, copper, and folate, which work together to boost erythropoiesis and improve bioavailability. However, dietary inhibitors such as phytates, polyphenols, and calcium might limit absorption, necessitating careful food pairing to maximize efficiency. Plant-based interventions can address anemia while also improving maternal nutrition, adherence, and newborn health outcomes, making them a viable option to pharmacological therapy in resource-limited postpartum care.
