Quince — a sour fruit that protects against colds and diarrhea?

Aim of the study: Chaenomeles is a genus of deciduous spiny in the family of Rosaceae (Pomoideae subfamily). For centuries, the plant was used for a treatment of anemia, rheumatism, gout and cardiovascular diseases.

Results: Recent in vivo and in vitro studies suggest that Chaenomeles fruit can help in the healing process of diabetes, tumor, allergies and liver diseases. Futhermore the plant has many positive qualities, like: hepatoprotective effect, anti-inflammatory properties, antioxidant action, antimicrobial and neuroprotective effect. Chaenomeles fruit may promote the growth of beneficial intestinal microflora and contribute to the regulation of body weight. The aim of this review was to summarize the information and data on the chemical composition and therapeutic properties of Chaenomeles.

Aim of the study: This article systematically reviews the extraction and purification methods, structural characteristics, structure-activity relationship, and health benefits of C. speciosa polysaccharides, and their potential application in food, medicine, functional products, and feed, in order to provide a useful reference for future research.

Results: As an active ingredient with high value, C. speciosa polysaccharides are worthy of further study and full development. C. speciosa polysaccharides should be further explored in the future, to innovate their extraction methods, enrich their types and biological activities, and lay a solid foundation for further research and development of products containing polysaccharides that are beneficial to the human body.

Aim of the study: Quince fruit (Cydonia oblonga) that belongs to the Rosaceae family and native to the Mediterranean region has been studied for decades for its unique importance in food and medicine. This fruit is packed with vitamins, minerals as well as fibers, pectin and tannins.

Results: Quince is known by its many therapeutic effects that include antioxidant, anti-inflammatory, antimicrobial, anti-ulcerative, and anticancer actions. However, this fruit is underutilized at the level of food processing due to its sensory attributes and the limited appreciation of its benefits by both farmers and consumers. Other than jellies and jams, quince could be processed into various healthy sub-products. The aims of the current review are to present botanical and nutritive value of this fruit, review the available literature on its therapeutic effects in order to increase farmers and consumers awareness about the importance of quince fruit and showing the different ways of utilizing it.

Aim of the study: The exploration of medicinal and edible attributes of fruit materials has significantly advanced the food industry. However, the Chaenomeles species (Chaenomeles speciosa, Chaenomeles thibetica, Chaenomeles cathayensis, Chaenomeles japonica, and Chaenomeles sinensis) remain underexplored, with notable nutritional diversity and widespread availability.

Results: The genetic relationships governing variation across these species are explored, particularly concerning the challenges and potential crises of cultivating smaller crop species. This study presents a comprehensive synthesis of inherent genetic variation patterns in Chaenomeles, elucidating considerations regarding its susceptibility to viruses, bacteria, and fungi as a small crop variety. The compositional analysis reveals phenolics, glycosides, organic acids, flavonoids, lipids, and macromolecules, each with distinct nutritional attributes contributing to organ protection, arthritis alleviation, and the mitigation of metabolic diseases. Notably, the pronounced sour taste characteristic of Chaenomeles can be effectively alleviated through methodologies such as fermentation.

Aim of the study: Background/Objectives: Metabolic syndrome (MS) is associated with an increased cardiovascular risk. The aim of this study was to reveal the effects of Chaenomeles japonica fruit juice (CJFJ) on energy balance and biochemical and histological parameters in rats with diet-induced MS.

Results: CJFJ prevented an HFHF-induced decrease in superoxide dismutase and caused a decrease in thiobarbituric acid-reactive substances in serum. The medium CJFJ dose prevented an HFHF-induced increase in adipose tissue indices. Liver and adipose tissue histology revealed a protective effect of CJFJ. Conclusions: CJFJ may exert beneficial effects on visceral adiposity, oxidative status, and histopathological changes in the liver and adipose tissue in rats with diet-induced MS.

Aim of the study: In recent years, the evaluation of many plant-derived compounds as potential new drugs or functional foods has become an active research topic. The morphological characteristics of quinces of the genera Cydonia sp., Chaenomeles sp., and Pseuocydonia sp.

Results: Their phytochemicals effectively regulate glycemia and improve the blood lipid profile, suggesting potential antidiabetic and cardioprotective benefits. Analysis of chemical characteristics showed that the Chaenomeles fruits. are underestimated as functional food ingredients. Studies on the molecular effects of their bioactive compounds and species-specific genomic analyses are sorely lacking in the scientific literature.

Aim of the study: The goal of this work was to evaluate the chemical constitution and health-promoting potential of 12 varieties of Chaenomeles × superba, speciosa and japonica leaves. Carotenoids, chlorophylls, triterpenes, sugars, polyols and acids were analyzed quantitatively and qualitatively using high pressure liquid chromatography (LC) coupled with mass spectrometry (MS), while the mineral profile was determined using atomic absorption spectroscopy (AAS).

Results: speciosa 'Simonii') and anticholinergic (Ch. speciosa species) activity. The studied leaves also contained sugars (3.1 to 16.5 mg/100 g), organic acids (3.9-8.1 g/100 g), and minerals (Ca, Cu, Fe, K, Mg, Mn, Na, and Zn). In conclusion, Chaenomeles leaves show potential as a new source for the production of nutraceuticals, as well as for medical and/or cosmetic purposes.

Aim of the study: Shots are becoming increasingly popular due to their convenience and concentrated nutrient content. In this study, innovative shots were developed as herbal-enriched formulations designed to improve bioaccessibility, bioavailability, and health-promoting properties.

Results: The results revealed that the shot containing mint and nettle had the highest polyphenolic content (579 mg/100 mL), while the shot enriched with white mulberry and common yarrow had the highest mineral content (28 mg/100 mL). The developed formulations also exhibited strong inhibitory effects on pancreatic lipase and lipoxygenase. It was demonstrated that the addition of selected herbs, particularly those rich in rosmarinic acid, can enhance both bioaccessibility and bioavailability, and that menthol may further potentiate these effects. In conclusion, the study showed that incorporating different types of herbs into pear-flowering quince juice enables the development of novel products with tailored health-promoting and sensory properties, primarily through the synergistic action of the individual ingredients.

Aim of the study: The present work aimed to evaluate the effectiveness of erythritol as an osmotic agent in the osmotic dehydration (OD) process of Japanese quince fruits and to assess its effects on their physicochemical and antioxidant properties. The efficiency of the OD process was determined by examining its kinetics and comparing the results to those from a sucrose solution.

Results: Remarkably, Japanese quince fruits dehydrated in a 30% erythritol solution exhibited higher levels of total phenolic, flavonoid, vitamin C, and antioxidant activity than those treated with a 50% sucrose solution, despite displaying similar dehydration kinetics. The use of erythritol solutions also led to a decrease in sugar content. In turn, PCA analysis confirmed a correlation between pH values and the L* color parameter, with the highest L* value observed in fruits dehydrated with the sucrose solution. Thus, erythritol may be utilized as a low-calorie alternative to sucrose as an osmotic agent while simultaneously minimizing the loss of antioxidant compounds.