functional-food-development
Functional food development is the scientific discipline focused on cultivating and processing plants to maximize their bioactive compounds and nutritional properties for enhanced health benefits. This field drives fundamental research into plant metabolism, secondary metabolite synthesis, and the environmental and genetic factors influencing compound accumulation. By bridging plant biology with nutritional science, it advances both agricultural innovation and plant-based approaches to human health and wellness.
PubMed · 2026-03-25
A traditional Chinese medicinal herb (Atractylodes macrocephala) reduces exercise-induced fatigue by boosting the body's cellular energy factories (mitochondria), suggesting potential as a functional food supplement to improve endurance and recovery.
AMWE extract contained 23.84% polysaccharides (62.20% glucose), 2.44% Atractylenolide II, and 7.22% Atractylenolide III
In mice treated over 33 days, AMWE enhanced grip strength, exercise endurance, and muscle glycogen storage while reducing fatigue markers (lactic acid, lactate dehydrogenase, blood urea nitrogen)
AMWE activated the PGC-1α/NRF1/TFAM signaling axis, enhancing mitochondrial biogenesis and ATP synthesis—the molecule cells use for energy
