Background: Pain management remains a major clinical challenge due to the adverse effects and risks of dependence associated with conventional analgesics. Theobroma cacao (cocoa) has attracted interest as a potential adjunctive approach because of its abundant content of bioactive compounds, including flavonoids, polyphenols, methylxanthines, tryptophan-related metabolites, and alkaloids. Aims: This narrative review summarizes the mechanistic, preclinical, and clinical evidence concerning the pain-modulating potential of cocoa through antinociceptive, anti-inflammatory, antioxidant, and neuromodulatory mechanisms. Methods: A comprehensive literature search was conducted to identify experimental, animal, and human studies that examined the effect of cocoa on pain pathways. Results: Cocoa and its bioactive components consistently reduce inflammatory mediators, oxidative stress, neuronal sensitization, and nociceptive sensation by modulating the nuclear factor kappa B (NF-κB), mitogen-activated protein kinase (MAPK), γ-aminobutyric acid (GABA)ergic, and glutamatergic signaling pathways. Human studies are limited and mostly report anti-inflammatory and functional benefits that may influence pain perception, rather than direct analgesic effects. Conclusions: Cocoa represents a promising natural adjunct to multimodal pain management; however, further well-designed clinical trials are required to establish its therapeutic relevance, optimal dosing, and clinical applicability. Keywords: Theobroma Cacao (Cocoa); Antinociceptive Agents; Antioxidant, Anti-inflammatory Agents, Neuromodulator; Flavonoids.
Background: Obesity is a complex metabolic disorder frequently associated with insulin resistance, dyslipidemia, and oxidative stress. Aims: This study investigated the preventive and therapeutic/curative effects of sweet orange (Citrus sinensis) peel (CSP) supplementation in a high-fat diet (HFD)-induced model of obesity in Wistar rats. Material and Methods: Five experimental groups were established: a control group (C–), a CSP-treated control group (C+), an obese group (Ob+), a preventive obese group (Ob-P: 12 weeks of HFD combined with 10% CSP), and a curative obese group (Ob-C; 8 weeks of HFD followed by 4 weeks of CSP supplementation). Plasma concentrations of glucose, triglycerides (TG), cholesterol, and the transaminases aspartate aminotransferase (AST) and alanine aminotransferase (ALT) were quantified. Oxidative stress biomarkers, including superoxide dismutase (SOD), catalase (CAT), reduced glutathione (GSH), peroxynitrite (ONOO-), malondialdehyde (MDA), and protein carbonyls (PC), were assessed in erythrocyte lysates and in tissue homogenates (liver, adipose tissue, and pancreas). A comprehensive histological examination of these three tissues was also performed. Results: HFD administration induced a significant increase in body weight and a marked elevation in fasting glucose, insulin, and the Homeostatic Model Assessment of Insulin Resistance (HOMA-IR). The obese rats also exhibited pronounced dyslipidemia. CSP supplementation effectively normalized the metabolic parameters (glucose, HOMA-IR, TG, high-density lipoprotein cholesterol (HDL-C) and the atherogenic index). With regard to redox balance, the HFD caused a notable decrease in antioxidant enzyme activities (SOD, CAT activities, and GSH levels) and a significant elevation in oxidative stress markers (MDA, ONOO⁻, and PC) in the blood, liver, adipose tissue, and pancreas. CSP treatment significantly restored redox status. Conclusions: CSP exerted significant anti-obesity, antioxidant, and hepatoprotective effects. These findings highlight the potential of CSP as a functional food ingredient for mitigating obesity-associated metabolic and oxidative disturbances and support further investigation of CSP as a promising dietary strategy. Keywords: Citrus sinensis (Sweet Orange Peel); Obesity; High-Fat Diet; Insulin Resistance (HOMA-IR); Oxidative Stress; Antioxidants; Functional Food; Wistar Rats.
Background: Breast cancer represents the most prevalent malignancy among women worldwide and constitutes the leading cause of cancer-related mortality in the female population. The epidemiology of this pathology is shaped by a complex interplay of reproductive, genetic, dietary, and lifestyle determinants. Notwithstanding the considerable volume of global evidence, region-specific risk factor profiles remain insufficiently characterized across North African populations, thereby limiting the development of contextually appropriate prevention strategies. Aims: The present study aimed to examine associations between breast cancer occurrence and a comprehensive set of reproductive, demographic, nutritional, and lifestyle factors among women residing in Western Algeria. Patients and Methods: A total of 445 women from the Mascara region of Northwestern Algeria—comprising 163 confirmed breast cancer cases and 292 healthy controls—were enrolled in this hospital-based case-control study. Data were collected through structured face-to-face interviews employing a validated questionnaire addressing sociodemographic variables, reproductive and menstrual history, family history of breast cancer, lifestyle behaviors, and dietary habits. Body mass index (BMI) and waist-to-hip ratio (WHR) were derived from standardized anthropometric measurements. Crude odds ratios (OR) with 95% confidence intervals (CI) were estimated for each potential risk factor utilizing univariate logistic regression. Adjusted odds ratios (AOR) with corresponding 95% CIs were reported using a backward stepwise multivariate logistic regression model to identify independent predictors of breast cancer risk. Results: In univariate analyses, BMI, WHR, marital status, place of residence, and educational attainment were not significantly associated with breast cancer risk. Higher household income was strongly associated with increased odds of disease, whereas retired employment status was associated with significantly lower odds compared to active employment (OR = 0.42; 95% CI: 0.19–0.92; p = 0.030). Short breastfeeding duration (≤6 months) was associated with markedly elevated risk (OR = 11.32; 95% CI: 4.80–26.68), and low daily water intake (≤1 L/day) was similarly associated with increased odds of breast cancer (OR = 1.63; 95% CI: 1.10–2.44). In multivariate analysis, independent predictors included younger age (AOR = 0.90; 95% CI: 0.87–0.93), monthly household income ≥50,000 DA (AOR = 2.08; 95% CI: 1.77–2.45), oral contraceptive use (AOR = 3.62; 95% CI: 1.62–8.09), breastfeeding ≤6 months (AOR = 1.50; 95% CI, 1.05–2.15), later menopause (AOR 1.05; 95% CI, 1.03–1.07), and older age at first pregnancy (AOR = 0.97; 95% CI, 0.94–0.99). Conclusions: Breast cancer risk in this Northwestern Algerian population was independently associated with reproductive and socioeconomic determinants, particularly limited breastfeeding duration, oral contraceptive use, elevated household income, and later age at menopause. These findings contribute to the characterization of breast cancer risk profiles in North African women and provide an evidence base for the design of context-specific, population-targeted prevention and early detection strategies in this underrepresented region. Keywords: Breast Cancer; Risk Factors; Reproductive Factors; Dietary Habits; Algeria; North Africa.
Background: Iru, a traditional fermented condiment, derived from the seeds of Parkia biglobosa (African locust bean), represents a nutritionally valuable product widely prized for its capacity to enhance both the flavor profile and nutritional quality of several Nigerian dishes. In Nigeria, iru production has conventionally relied upon spontaneous fermentation driven by naturally occurring indigenous microflora, a process that inherently compromises nutritional consistency and batch-to-batch reproducibility. Aims: This study aimed to evaluate the feasibility of scaling up the microbial fermentation process of P. biglobosa seeds through the application of defined starter cultures, with the objective of achieving enhanced nutritional consistency, improved phytochemical profiles, and reproducible fermentation outcomes. Methods: aw seeds of P. biglobosa were processed and subjected to two spontaneous fermentation regimens and controlled fermentation employing starter cultures of Leuconostoc mesenteroides subsp. mesenteroides NC-008 and Bacillus subtilis str.168 each applied independently over a 72-hour fermentation period. The resulting iru products were assessed for crude protein, phytochemical composition, antioxidant activity, and organoleptic properties. Results: The total viable count recorded in the B. subtilis-fermented sample (8.65 log₁₀ CFU/g) did not differ significantly from that of the spontaneously fermented sample. However, the crude protein content of the B. subtilis-fermented iru (40.36 %) was significantly higher than that of all other fermentation groups, which ranged from 32.07 % to 38.63 %. Iru fermented with B. subtilis additionally exhibited markedly higher total phenolic and flavonoid contents, as well as significantly elevated ferric reducing antioxidant power (FRAP) activity relative to the other groups. The spontaneously fermented seeds recorded the highest tannin content (2.87 mg/g), whilst L. mesenteroides-fermented iru yielded the highest saponin and glycoside concentrations, although these differences were not statistically significant relative to the other experimental groups. Organoleptic evaluation revealed a marked reduction in ammonia odor in B. subtilis-fermented iru compared with the spontaneously fermented product; however, overall sensory acceptability did not differ significantly between the two groups. Conclusions: The application of B. subtilis as a defined starter culture is recommended for the commercial-scale production of iru, on the basis of its demonstrably superior crude protein content, enhanced antioxidant capacity, and improved sensory characteristics relative to both spontaneous fermentation and L. mesenteroides-mediated fermentation. This approach offers a scientifically grounded pathway to achieving nutritional consistency, safety, and reproducibility in the industrial production of this traditionally significant fermented condiment. Keywords: Fermentation; Parkia biglobosa; Iru; Crude Protein; Bacillus subtilis; Antioxidant Activity; Starter Culture.
Background: Breakfast cereals are a staple food that provides nutritional and sensory benefits. Incorporating plant-based ingredients with bioactive properties may enhance their nutritional and functional value. Aims: This study aimed to evaluate the effect of Bryophyllum pinnatum leaf powder on the functional, pasting, mineral, phytochemical, and sensory properties of extruded breakfast cereals produced from maize (Zea mays) and sorghum (Sorghum bicolor) flour blends. Methods: Five samples (MSB1, MSB2, MSB3, MSB4, and MSB5) were formulated from maize flour, sorghum flour and Bryophyllum pinnatum leaf powder at ratios of 70:28:2, 73:23:4, 78:16:6, 60:32:8, and 66:24:10 respectively, and were extruded. The functional, pasting, mineral, phytochemical, and sensory properties of the extrudates were determined. Results: Bulk density, water absorption capacity, oil absorption capacity, swelling power, and solubility index ranged from 0.67 to 0.71 g/cm3, 1.70 to 1.88 g/g, 1.68 to 1.83 g/g, 9.07 to 11.19%, and 19.84 to 27.51%, respectively. Peak, trough, breakdown, final, setback viscosities ranged from 160 to 401.50 RVU, 140.50 to 357.50 RVU, 14.50 to 44 RVU, 337.50 to 828 RVU, 190.50 to 470.50 RVU, while pasting time ranged from 6.97 to 7.00 min. Sodium, potassium, calcium, iron, and zinc content ranged from 41.62 to 56.73 mg/100 g, 290.15 to 317.75 mg/100 g, 61.47 to 65.57 mg/100 g, 0.75 to 0.95 mg/100 g, and 0.44 to 0.66 mg/100 g respectively. Total phenolic content, total flavonoid content, and antioxidant activity ranged from 36 to 80.80 mg/mL, 101.10 to 201.90 mg/mL, and 28.91 to 306 µg/mL, respectively. Sensory evaluation revealed no significant differences (p > 0.05) in overall acceptability among MSB1, MSB2, and MSB3. The regression models yielded R² values of 0.86 for phenolic content and 0.99 for flavonoid content. Conclusions: The inclusion of B. pinnatum leaf powder significantly influenced the functional, pasting, mineral, and phytochemical properties of the extruded breakfast cereals, and the formulations with lower inclusion levels (MSB1–MSB3) remained equally acceptable to panelists. Keywords: Extrusion; Breakfast Cereal; Phytochemicals; Functional Properties; Nutrition.
