functional-food
Functional foods are plants or plant-derived products engineered or cultivated to provide health benefits beyond basic nutritional content through enhanced bioactive compounds. This concept motivates plant science research into optimizing phytochemicals, antioxidants, and other beneficial compounds through selective breeding, agronomic practices, and cultivation techniques. For plant scientists, functional foods represent a significant research frontier that bridges plant biology and human health, driving innovation in understanding how plant metabolism and genetics can be leveraged for both agricultural and medical applications.
open_in_new WikipediaPubMed · 2026-02-20
A tomato extract approved in Europe shows promise in protecting the brain from ischemic stroke damage in animal studies by activating protective signaling pathways. The findings suggest tomato-based supplements could become a safe, plant-derived approach to reducing stroke injury and promoting brain health.
Water-soluble tomato concentrate reduced infarct volume and improved neurological recovery in rat models of ischemic stroke
WSTC inhibited oxidative stress and neuronal apoptosis in ischemic neurons
The neuroprotective effects were mediated through activation of the ERK/CREB/BDNF signaling pathway
