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The blackberry seed flour was cold‐extracted using 50% acetone and examined for its phytochemical composition and health‐beneficial properties including in vitro gut microbiota modulatory, free radical scavenging, anti‐inflammatory, and antiproliferative capacities. Among identified thirteen components of blackberry seed flour extract through UHPLC‐MS analysis, sanguiin H6 was the primary component and followed by ellagic acid and pedunculagin. For health‐beneficial properties, the blackberry seed flour extract increased the total number of gut bacteria and shifted the abundance of specific bacterial phylum, family, or genus. The extract had RDSC, ORAC, HOSC, and ABTS•+ scavenging capacities of 362, 304, 2,531, and 267 μmol Trolox equivalents (TE)/g, respectively. In addition, the blackberry seed flour extract showed capacities for anti‐inflammation and antiproliferation by suppressing LPS induced IL‐1β mRNA expressions in the cultured J774A.1 mouse macrophages and the proliferation of LNCaP prostate cancer cells. The results suggest potential health benefits and further utilization of blackberry seed flour as functional foods. [ABSTRACT FROM AUTHOR]

• Identified tuberonic acid glucoside and tasumatrol B in Fubaiju for the first time. • Investigated the gut microbiota modulation property of Fubaiju for the first time. • Hot-water extract of Fubaiju had greater bioactivities than its counterpart ethanol extract. • Fubaiju hot-water extract enhanced Bacteroidetes , Firmicutes , Bifidobacteria and Precotella. Hot-water and ethanol extracts of Chrysanthemum morifolium cv. Fubaiju were investigated for their chemical compositions, effects on gut microbiota, anti-inflammatory, and free radical scavenging capacities. UPLC-IMS-QTOF-MS analysis detected tuberonic acid glucoside and tasumatrol B in the Fubaiju for the first time. The hot-water extract had greater anti-inflammation and free radical scavenging activities than its counterpart ethanol extract under the experimental conditions. The total phenolic content, relative ABTS +, DPPH and oxygen radical scavenging capacities of the hot-water extract were 33.48 mg gallic acid equivalents/g, and 121.57, 110.11 and 1638.99 µmol Trolox equivalents/g, respectively. In addition, the hot-water extract enhanced the abundance of Bacteroidetes, Firmicutes , Bifidobacteria and Precotella , suggesting that drinking chrysanthemum tea may modulate gut microbiota. The results from this research could be used to improve the production and consumption of C. morifolium cv. Fubaiju as a functional food ingredient and promote local agricultural economics. [ABSTRACT FROM AUTHOR]

In the current study, the chemical composition and total phenolic content of tomato seed flours, along with potential health beneficial properties, including free radical scavenging capacities, anti-inflammatory capacities, and gut microbiota profile modulation, were examined using two different batches. Eight compounds were identified in the tomato seed flour, including malic acid, 2-hydroxyadipic acid, salicylic acid, naringin, N-acetyl-tryptophan, quercetin-di-O-hexoside, kaempferol-di-O-hexoside, and azelaic acid. The total phenolic contents of tomato seed flour were 1.97–2.00 mg gallic acid equivalents/g. Oxygen radical absorbing capacities (ORAC), 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacities (DPPH), and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical scavenging capacities (ABTS) were 86.32–88.57, 3.57–3.81, and 3.39–3.58 µmoles Trolox equivalents/g, respectively, on a per flour dry weight basis. The mRNA expression of the pro-inflammatory markers, interleukin-1 beta (IL-1β), interleukin-6 (IL-6), and tumor necrosis factor alpha (TNF-α), were dose-dependently suppressed by tomato seed flour extracts. The extracts altered five of the eight bacterial phyla and genera evaluated. The results may provide some scientific support for the use of tomato seed flour as value-added food ingredients. [ABSTRACT FROM AUTHOR]