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Plant species of the genus Vigna belong to the group of legumes, they have a high protein content, including albumins and globulins, being the main function as storage proteins; however, they perform defense functions against fungi, insects, and microorganisms, such as the case of lectins, protease inhibitors, a-amylase inhibitors, defensins, lipid transfer proteins (nsLTPs), thionins, cyclotides, among others. Currently, all these proteins, as well as the peptides obtained from their hydrolysis, are considered relevant due to the biological activity they have demonstrated, including anticancer, antihypertensive, antidiabetic, antioxidant, antimicrobial, antifungal, antiviral, and insecticidal properties. These diverse biological activities underscore the potential of Vigna species as valuable resources for developing functional foods and pharmaceutical and agricultural products. [ABSTRACT FROM AUTHOR]

Edible mushrooms are considered an important source of nutritional and functional components; therefore, they have been proposed as promissory ingredients for foods. The aim of this study was to evaluate the physicochemical, techno-functional, and antioxidant properties of two Pleurotus spp. powders (P. ostreatus and P. pulmonarius). Regarding physicochemical properties, Pleurotus spp. powders showed (p<0.05) pH values near to neutrality in comparison to soy protein (control), and all samples showed slightly brown color. Concerning their techno-functional properties they retained water and oil, and there was swelling, foaming and gelling capacities (p<0.05). Results demonstrated the presence of primary (carbohydrates and protein) and secondary metabolites (phenols, flavonoids, and chlorogenic acid), as well as antioxidant capacity (free-radical and cations scavenging activity and reducing power) in dependence of solvent extraction (p<0.05). Also, all powdered mushroom extracts reduced (p<0.05) lipid oxidation of meat homogenates subjected to thermal treatment. In conclusion, the results comfirm that P. ostreatus and P. pulmonarius powders are useful as functional ingredients for meat products. [ABSTRACT FROM AUTHOR]

Litchi chinensis is a fruit tree known as litchi or lychee, of the Sapindaceae family and native to southern China. It is currently cultivated in more than 20 countries with tropical and subtropical areas. The fruit has a high nutritional and commercial value due to its pleasant flavor, juicy aril, and attractive deep red color. In ancient times, various cultures used it as a traditional medicine to treat different diseases, including coughs, ulcers, diabetes, obesity, and epigastric and neuralgic pains. In the literature, litchi and its different parts (leaves, flowers, pulp, seed, and pericarp) are reported to have a high amount of bioactive compounds, with strong biological activity as antioxidant, antimicrobial, antiviral, antidiabetic, anticancer, anti-obesity, anti-inflammatory, hepatoprotective and analgesic. This review describes its botanical characteristics, distribution, and chemical composition with emphasis on the bioactive compounds it contains and its biological activity, as well as its uses, applications, and perspectives of interest for the food, pharmaceutical, and cosmetic industries in order to develop novel products useful for humans. [ABSTRACT FROM AUTHOR]