Globally, hyperuricemia is a growing health, social, and economic problem which could cause gout, chronic kidney diseases and other diseases. There are increasing evidences that a sensible diet makes sense to reduce the risk of hyperuricemia. This review aims to explore the metabolic mechanism of dietary factors and effects of dietary types associated with hyperuricemia. Recommendations for dietary modification to prevent hyperuricemia are as following: decreasing intake of animal organs, seafood, sugar-sweetened, and alcohol beverages is essential; choosing water or unsweetened tea and coffee instead of sweetened beverages is beneficial; and increasing intake of vegetables, reduced-fat dairy products, foods containing fiber, micronutrients and unsaturated fatty acids is helpful. In addition, consumption of fruits and legumes in moderation is advantageous, and low-fructose of fruits and low-purine of non-soy beans are recommended. Moreover, personalized diet needs to be emphasized for hyperuricemic patients accompanied with diverse metabolic diseases.

In order to study the aroma-active components of pungent spices and to promote the standardization of their processing and application, this work used solvent-assisted flavor evaporation (SAFE) combined with gas chromatography-mass spectrometry/olfactometry (GC-MS/O) to qualitatively and quantitatively analyze the aroma-active components of 20 pungent spices. Using olfactory analysis, a total of 203 aroma-active compounds with flavor dilution (FD) values ≥ 9 were identified mainly consisting of alcohols, sulfur compounds, olefins, esters, ketones, aldehydes, phenols and acids, and the concentrations of aromaactive compounds varied between different spices. Principal component analysis (PCA) showed that all samples could be well classified into three groups. The aroma-active compounds of garlic, Welsh onion, chive and onion were dominated by sulfur compounds, while the aroma-active components of the other pungent spices were dominated by olefins, alcohols, phenols and ketones. Aroma-active sulfur-containing compounds were detected in garlic at the highest level of 3484777.68 μg/kg, including disulphide and trisulphide, contributing to the characteristic flavor of Allium plants. The highest content of aromaactive olefinic compounds of 72847224.14 μg/kg was detected in ginger, and the major aroma-active components of ginger were α-gingerene and β-sesquiterpene. Alcohols and ketones were detected in wild mint at high levels of 284886.09 and 196167.66 μg/kg, respectively, and the characteristic aroma components of wild mint were menthol and carvone. Aromaactive aldehydes were detected in litsea at high levels of 469242.68 μg/kg. The major aroma-active components detected in litsea were citral and citronellal. This study provides a theoretical basis for the deep processing of pungent spices.

The role of volatile organic compounds (VOCs) in food, medicine, and agriculture is gaining significant attention. This comprehensive review delves into the biosynthetic pathways, regulatory and bioactivity profiles, and prospects of VOCs, encompassing a spectrum from volatile terpenoids to phenolics, aldehydes, ketones, and acids. We commence with an exploration of the diverse biosynthetic routes of VOCs, focusing on the methylerythritol phosphate, mevalonate, and phenylpropanoid pathways and elucidating the key enzymes and intermediates. Subsequently, we examine the bioactivity of VOCs, highlighting their antibacterial, anticancer, anti-inflammatory, antioxidative, anthelmintic, and anti-mood disorder properties, and discuss their potential applications in the food, medicinal, and agricultural fields. This review highlights the need for future studies to focus on regulating the biosynthesis of VOCs, unraveling their bioactivity, and developing efficient synthetic and extraction methods to enable sustainable advancements in related fields.

The present study reports the structural characteristics of 3 polysaccharide fractions (SPS-F1, SPS- F2 and SPS-F3) isolated and purified from squash. SPS-F1 (molecular weight (Mw) = 12.30 kDa) and SPS-F2 (Mw = 19.40 kDa) were likely to contain HG and RG-I domain of pectic polysaccharide, respectively. SPS-F2 (Mw = 270.4 kDa) was mainly composed of rhamnose, galactose and arabinose. The treatment with SPS decreased body weight gain, glucose and TG levels in type 2 diabetes rats. Besides, 25 differential metabolites were identified based on urinary metabolomics analysis, which are crucial to the anti-diabetic effect of SPS. The regulation of nicotinamide N-oxide, histamine, cis-aconitate, citrate, L-malic acid, 3-(3-hydroxyphenyl) propanoic acid and N-acetyl-L-aspartic acid were mainly associated with energy metabolism, gut microbiota and inflammation. Study of surface plasmon resonance revealed the binding kinetics with galectin-3 (Gal-3) and fibroblast growth factor 2 (FGF2). The K_D values of SPS-F2 and SPS-F3 to Gal-3 were 4.97 × 10^-3 and 1.48 × 10^-3 mol/L, indicating a weak binding affinity. All 3 fractions showed moderate binding to FGF2 and the affinity was SPS-F3 > SPS-F2 > SPS-F1. Thus, the metabolomics and SPR approach were proved to be a promising tool in exploring the anti-diabetes effects of SPS and provided a deep understanding of the mechanisms.