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Ginkgo biloba seeds contain a variety of nutritional and functional components and have high edible and medicinal effects, making them one of the famous food and medicine homologous materials. But G. biloba seeds also contain some harmful ingredients, which have severely restricted the healthy development of the G. biloba seed food industry. Overconsumption of G. biloba seeds can lead to food poisoning. Ginkgotoxin (4′-O-methylpyridoxine, MPN) and ginkgotoxin-5′-glucoside (4′-O-methylpyridoxine-5′-glucoside, MPNG) are the main toxic ingredients of G. biloba seeds and have been studied intensively. This work tries to comprehensively summarize the research status of MPN and MPNG (collectively known as ginkgotoxins), building the scientific basis for further research on ginkgotoxins, with the aspiration to promote the healthy development of the G. biloba seed food industry. In this review, the isolation, identification, extraction, and detection of ginkgotoxins are first introduced. Then, the synthesis and distribution of ginkgotoxins are described and discussed. Finally, the methods used for removing ginkgotoxins and the effects of processing on the ginkgotoxins are analyzed and compared. Reducing ginkgotoxins while preserving the nutritional and functional components of G. biloba seed foods will undoubtedly be a pressing issue in further research. [Display omitted] • Ginkgo biloba seeds contain a variety of nutritional and functional components. • Overconsumption of Ginkgo biloba seeds leads to poisoning. • Ginkgotoxin and ginkgotoxin-5′-glucoside is responsible for Ginkgo biloba seeds poisoning. • MPN and MPNG can be completely removed by some physical and biotechnological methods. • Food processing techniques can only reduce toxicity to a limited extent. [ABSTRACT FROM AUTHOR]

Moringa oleifera is a perennial plant species of the Moringaceae family known as the "miracle tree" since practically all of its parts can be utilized as food. In particular, the high protein content and rich nutrients in Moringa oleifera leaf has drawn the attention of researchers. As a sustainable and promising protein source, Moringa oleifera leaf protein is superior to other conventional plant proteins in the aspects of biological potency and nutritive value. Significant research on its functional characteristics has also highlighted its potential as a raw material for food processing. Thus, the application of Moringa oleifera leaf protein in the food industry, as a protein-rich sustainable food source, is of great interest. The present review gives an overview of Moringa oleifera leaf protein with emphases on the extraction methods, composition analysis, and functional characteristics. Diverse applications of Moringa oleifera leaf protein in food, as well as its restrictions, have also been identified in this review, highlighting the potential of this plant-based protein for novel food products and providing directions for future research. • Moringa oleifera leaf is high in protein. • Moringa oleifera leaf as a sustainable protein source has attracted great interest. • Protein obtained from Moringa oleifera leaf presents higher digestibility. • Moringa oleifera leaf protein has diverse applications in food. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the levels of total, organic and inorganic selenium (Se) in edible plants and surrounding soils of a moderately Se-enriched area of Mingyueshan (Yichun, China). The absorption and transport capacity of Se in plants as well as the total daily intake Se by local residents consuming the studied plants were investigated. A total of 167 samples were collected from 31 plants and their surrounding soils and measured by inductively coupled plasma mass spectrometry (ICP MS) and atomic fluorescence spectrophotometry. Selenium, mainly in organic form, was detected in most samples. Most plants were found to easily absorb inorganic Se from the soil, and based on the absorption and transport capacity, the Se distribution was as follows: root > leaf > stem or rhizome > fruit. The total daily intake of Se by local residents consuming the studied plans was 50 µg, mainly owing to Oryza sativa and leafy vegetables. • Most edible plants were found to easily absorb inorganic selenium from soil. •. Selenium was mainly stored in plants in the form of organic selenium. • Absorption and transport capacity of selenium in plants was as follows: root > leaf > stem or rhizome > fruit. • The total daily intake of selenium by local residents consuming the studied plants was 50 μg. [ABSTRACT FROM AUTHOR]