Essential oils (EOs) are liquid preparations, produced from plant materials. Although EOs showed a promising bioactivity in vitro, they could interact in foods with some components (fats, proteins, carbohydrates) and pH, thus many authors have reported that a significant effect of EOs toward spoiling and pathogenic microorganisms could be achieved in vivo by using higher amounts of oils. Different methods can be used to assess the bioactivity of EOs (disk diffusion and agar or broth dilution methods); however, there is not a standardized test and researchers propose and use different protocols (evaluating the Minimal Inhibitory Concentration, studying the survival curves, analysis through the scanning electron microscopy, etc.). Thereafter, the scope of this review is a focus on interactions of EOs with proteins, carbohydrates, oils, NaCl, and pH, as well as a brief description on the different protocols to assess their bioactivity both under in vivo and in vitro conditions.

In recent times, there has been growing recognition of the key role of foods and beverages in disease prevention and treatment. Thus, the production and consumption of functional foods has gained much importance as they provide a health benefit beyond the basic nutritional functions. At present, beverages are by far the most active functional food category because of convenience and possibility to meet consumer demands for container contents, size, shape, and appearance, as well as ease of distribution and storage for refrigerated and shelf-stable products. Moreover, they are an excellent delivering means for nutrients and bioactive compounds including vitamins, minerals, antioxidants, ω-3 fatty acids, plant extracts, and fiber, prebiotics, and probiotics. However, in most cases, specific concerns have been raised over their safety. This review reports on the scientific advances in the emerging area of functional beverages with a focus on commercially available products, as well as on the potential health benefits related to their consumption.

Fruit juices represent a promising carrier for probiotic bacteria; however, there are some drawbacks and limits that could preclude their production at the industrial level, namely the survival of probiotics throughout storage, and the possible impact of bacteria on the sensory traits and overall acceptance. This review addresses the inoculation of probiotics in juices; with a special focus on the possibilities and challenges for future; i.e., why probiotics in juices and which kind of microorganisms; some drawbacks and how to improve the viability of probiotics; and some ideas on the sensory impact.

Vascular endothelial growth factor (VEGF) is a key regulator of blood vessel formation during both vasculogenesis and angiogenesis. The prolonged expression of VEGF in the normoperfused skeletal muscles of adult rodents after gene transfer using AAV vectors induces the formation of a large set of new capillaries and small arteries. Notably, this process is accompanied by the massive infiltration by mononuclear cells. This observation raises the possibility that these cells might represent circulating progenitors that are eventually incorporated in the newly formed vessels. Here we explore this possibility by exploiting 4 different experimental models based on (a) the transplantation of male bone marrow into female recipients; (b) the transplantation of Tie2-GFP transgenic bone marrow; (c) the transplantation of bone marrow in the presence of erythropoietin (EPO), a mobilizer of endothelial progenitor cells (EPCs); and (d) the reimplantation of ex vivo-expanded EPCs. In all 4 models, VEGF acted as a powerful attractor of bone marrow-derived mononuclear cells, bearing different myeloid and endothelial markers proper of the EPCs to the sites of neovascularization. In no case, however, were the attracted cells incorporated in the newly formed vasculature. These observations indicate that new blood vessel formation induced by VEGF occurs through bona fide sprouting angiogenesis; the contribution of the infiltrating bone marrow-derived cells to this process still remains enigmatic.