A marked decrease in human cancers, including breast cancer, bone cancer, and cervical cancer, has been linked to the consumption of vegetable and fruit, and the corresponding chemoprotective effect has been associated with the presence of several active molecules, such as kaempferol. Kaempferol is a major flavonoid aglycone found in many natural products, such as beans, bee pollen, broccoli, cabbage, capers, cauliflower, chia seeds, chives, cumin, moringa leaves, endive, fennel, and garlic. Kaempferol displays several pharmacological properties, among them antimicrobial, anti-inflammatory, antioxidant, antitumor, cardioprotective, neuroprotective, and antidiabetic activities, and is being applied in cancer chemotherapy. Specifically, kaempferol-rich food has been linked to a decrease in the risk of developing some types of cancers, including skin, liver, and colon. The mechanisms of action include apoptosis, cell cycle arrest at the G2/M phase, downregulation of epithelial-mesenchymal transition (EMT)-related markers, and phosphoinositide 3-kinase/protein kinase B signaling pathways. In this sense, this article reviews data from experimental studies that investigated the links between kaempferol and kaempferol-rich food intake and cancer prevention. Even though growing evidence supports the use of kaempferol for cancer prevention, further preclinical and clinical investigations using kaempferol or kaempferol-rich foods are of pivotal importance before any public health recommendation or formulation using kaempferol.

The natural products are gaining immense importance in the domain of nutrition to prevent various maladies and improve the quality of life (QOL). Among these, natural exudates are of significant worth as these biochemical compounds are released by various living entities having pharmacological properties for utilization in various drug developments. These natural exudates are the promising source for the discovery of new medications. Numerous bioactive moieties collected by honeybees from exudates and buds of particular trees and plants, considered to be utilized as defensive barrier with special reference to propolis. It generally contains numerous A c c e p t e d M a n u s c r i p t 2 biochemical components i.e. polyphenols, steroids, terpenoids, and amino acids. They also contain isoferulic acid, sinapinic acid, caffeic acid and chrysin responsible for anti-bacterial perspectives. With special attention to propolis, it has been utilized in folk medicines owing to its several therapeutic activities i.e. antioxidant, antidiabetic, anti-inflammatory, antiviral, and anticancer properties. In this context, it is extensively used in foodstuff and beverages to improve health related disorders like inflammation, diabetes, heart disease, protects injured gums and cancer insurgence. Moreover, it has been used to curtail stomatology, gastroenterology, skin lesions, otorhinolaryngologic and respiration diseases.

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The current investigation was carried out to develop polyphenol-enriched functional drinks from oil industry waste. Purposely, polyphenols were extracted from the mustard and sesame oilseed cakes through ultrasound-aided extraction alongside conventional extraction mode for comparison purposes. Among the oilseed cake extracts, sesame with methanol and ultrasonic extraction exhibited best results for TPC, DPPH, FRAP, ABTS, and β-carotene as 39 ± 0.04   g GAE/100 g, 35 ± 0.02   g TE/100 g, 20 ± 0.02   g TE/100 g, 18 ± 0.03   g TE/100 g, and 35 ± 0.05   g TE/100 g, respectively, and mustard showed 31 ± 0.04   g GAE/100 g, 20 ± 0.01   g TE/100 g, 16 ± 0.02   g TE/100 g, 12 ± 0.01   g TE/100 g, and 30 ± 0.05   g TE/100 g, respectively. In case of conventional extraction and methanol as solvent, sesame revealed outcomes for TPC, DPPH, FRAP, ABTS, and β-carotene as 13 ± 0.02   g GAE/100 g, 17 ± 0.03   g TE/100 g, 10 ± 0.01   g TE/100 g, 21 ± 0.04   g TE/100 g, and 15 ± 0.03   g TE/100 g, respectively, compared to mustard which showed for TPC, DPPH, FRAP, ABTS, and β-carotene as 11 ± 0.02 , 12 ± 0.01 , 08 ± 0.01 , 17 ± 0.03 , and 10 ± 0.01 , respectively. Likewise, for mustard oilseed cake extract with conventional extraction technique and water as solvent, minimum findings were observed for TPC, DPPH, FRAP, ABTS, and β-carotene as 07 ± 0.01 , 09 ± 0.02 , 06 ± 0.01 , 14 ± 0.03 , and 07 ± 0.01 , respectively. T0 without extracts, T1 (sesame oilseed cake extract based Functional drink) , and T2 (mustard oilseed cake extract based Functional drink). The recorded values for total phenols, total flavonoids, total carotenoids, and vitamin C in T0, T1, and T2 were 29.79 ± 6.05 , 32.53 ± 7.05 , and 30.5 ± 5.05 ; 26.33 ± 5.05 , 30.60 ± 7.05 , and 29.75 ± 5.05 ; 2.11 ± 0.05 , 2.12 ± 0.05 , and 2.08 ± 0.01 ; and 31.7 ± 7.05 , 30.5 ± 5.05 , and 29.6 ± 6.05 , respectively. Likewise, sensory evaluation for color, flavor, sweetness, sourness, and overall acceptability during 2 months of storage depicted acceptable scores. The inclusive best outcomes for phytochemical analysis were achieved with sesame oilseed cake extracts by applying ultrasonic extraction technique and methanol as solvent. In the same way, among the developed functional drinks, T1 (sesame oilseed cake extract-based functional drink) exhibited best physiochemical as well as storage characteristics.