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Patulin, a toxic secondary metabolite of fungi, exists widely and stably in fruits, vegetables, grains, nuts and Chinese medicinal materials. Patulin enters the body through skin contact or food intake, posing a great threat to the health of humans and animals. Previous studies have shown that patulin can induce genotoxicity, immunotoxicity and reproductive toxicity, damaging the intestine, kidney, liver and other organs in the body. The toxic mechanism of patulin involves inducing damage to biological macromolecular structures, oxidative stress injury and cell autophagy as well as damaging intestinal flora homeostasis. In this article, the recent status of patulin contamination in foods is reviewed, with an emphasis on the latest progress in research on the toxicity and mechanism of action of patulin. It is hoped that this review will provide a theoretical basis for patulin detoxification.

In 2022, there were around 20 million new cases and over 9.7 million cancer‐related deaths worldwide. An increasing number of metabolites with anticancer activity in algae had been isolated and identified, which were promising candidates for cancer therapy. Red algae are well‐known for the production of brominated metabolites, including terpenoids and phenols, which have the capacity to induce cell toxicity. Some non‐toxic biological macromolecules, including polysaccharides, are distinct secondary metabolites found in many algae, particularly green algae. They possess anticancer activities by inhibiting tumor angiogenesis, stimulating the immune response, and inducing apoptosis. However, the structure–activity relationship between these components and antitumor activity, as well as certain taxa within the algae, remains relatively unstudied. This work is based on the reports published from 2003 to 2024 in PubMed and ISI Web of Science databases. A comprehensive review of the characterized algal anticancer active compounds, together with their structure and mechanism of action was performed. Also, their structure–activity relationship was preliminarily summarized to better assess their potential properties as a natural, safe bioactive product to be used as an alternative for the treatment of cancers, leading to new opportunities for drug discovery. [ABSTRACT FROM AUTHOR]

Due to their distinctive flavors, edible mushrooms have gained attention in flavor-related research, and the quality of their flavors determines their consumption. The odor is a vital element of food flavor that significantly impacts consumers' perceptions and purchase decisions. The volatile organic compounds (VOCs) of the odorant ingredient is the primary factors affecting scent characteristics. VOCs analysis and identification require technical assistance. The production and use of edible mushrooms can be aided by a broader examination of their volatile constituents. This review discusses the composition of VOCs in edible mushrooms and how they affect flavors. The principles, advantages, and disadvantages of various methods for extraction, isolation, and characterization of the VOCs of edible mushrooms are also highlighted. The numerous VOCs found in edible mushrooms such as primarily C-8 compounds, organic sulfur compounds, aldehydes, ketones, alcohols, and esters are summarized along with their effects on the various characteristics of scent. Combining multiple extraction, isolation, identification, and quantification technologies will facilitate rapid and accurate analysis of VOCs in edible mushrooms as proof of sensory attributes and quality. [ABSTRACT FROM AUTHOR]

Summary: Seaweed is a kind of high‐quality resource with wide distribution, short growth period and variety. They contain a variety of bioactive substances, including vitamins, proteins, polysaccharides, minerals, phenols and terpenes. Seaweed is also a source of a new class of high‐quality protein, and it also contains some active ingredients not found in land plants. These bioactive substances give seaweed powerful physiological functions so that it is used in medical, food, cosmetics and other industries. At present, the development of seaweed is still relatively simple, and its application potential is far more than that. With the support of rich active substances, seaweed is considered to be a healthy food for sustainable applications in the future. On this basis, future applications such as the development of plant‐based meat, plant‐based protein and space food using seaweed are proposed in this paper. [ABSTRACT FROM AUTHOR]