http://www.sciepub.com/journal/JFNR Journal of Food and Nutrition Research is a peer-reviewed, open access journal that provides rapid publication of articles in all areas of food and nutrition. The goal of this journal is to provide a platform for scientists and academicians all over the world to promote, share, and discuss various new issues and developments in different areas of food and nutrition. Science and Education Publishing en 2013 Science and Education Publishing Co. Ltd All rights reserved. Journal of Food and Nutrition Research 14 7 January 2026 2013 Science and Education Publishing Co. Ltd All rights reserved. http://pubs.sciepub.com/jfnr/14/7/1 Agaricus bisporus, a member of the Basidiomycota, is recognized for its dietary and medicinal properties. This study assessed its phytochemical composition and its effects on metabolic biomarkers in a hypercholesterolemic rat model. A total of 36 rats were used. Twelve rats were assigned to a control group receiving a chow maintenance diet (CMD), while 24 rats were fed a hypercholesterolemic diet. After induction, these were divided into HC and HCAB groups (n=12 each). The hypercholesterolemia was confirmed through blood samples analyzed for total cholesterol, triglycerides, HDL, and LDL. One hypercholesterolemic group continued the same diet, while the other group received dried A. bisporus powder incorporated into the diet at 5% w/w concentration for an additional 21 days. A. bisporus supplementation significantly reduced total oxidant status and improved HDL cholesterol levels (p<0.05). Additionally, the cell-mediated immune response increased significantly in the A. bisporus-treated group, and the fungus positively influenced key enzymes involved in carbohydrate metabolism and inflammatory markers. A significant improvement was also observed in the expression of metabolic and insulin regulatory genes, indicating the potential of A. bisporus as a therapeutic dietary intervention for hypercholesterolemia, metabolic impairments, and related cardiovascular diseases.]]> Shazia Anwer Bukhari, Asim Rehman, Ali Ihsan, Farrukh Tahir, Rehana Ramzan 2026-07-23 Science and Education Publishing 2026-07-23 7 14 149 161 10.12691/jfnr-14-7-1 http://pubs.sciepub.com/jfnr/14/7/2 C. officinalis-derived PS and UA on the physicochemical properties, chemical composition, aroma characteristics, and biological activities of grape wine and C. officinalis fermented wine. PS and UA were extracted from dried C. officinalis fruits and quantified using UV–Vis spectrophotometry. Their antioxidant and α-glucosidase inhibitory activities were evaluated in vitro. Subsequently, PS- and UA-fortified wines were prepared, and their physicochemical properties, phenolic profiles, volatile compounds, and bioactivities were analyzed using chemical assays, HPLC, GC–MS, and statistical analysis. The extraction yields of UA and PS were 4.17% and 2.88%, respectively. UA exhibited stronger bioactivity at low concentrations, whereas PS showed concentration-dependent antioxidant effects, particularly for hydroxyl radical scavenging. In wine matrices, UA promoted the retention of floral aroma compounds, increasing linalool and geraniol contents by 18.7% and 15.2%, respectively. PS markedly altered volatile profiles by enhancing higher alcohols and acetate esters. Moreover, PS increased ABTS scavenging activity, hydroxyl radical scavenging activity, and α-glucosidase inhibition by 16.4%, 19.1%, and 14.7%, respectively. UA and PS regulate fruit wine quality through different pathways. UA is more suitable for low-dose functional enhancement while preserving aroma characteristics, whereas PS contributes to bioactivity improvement and aroma modification. These findings provide a basis for the targeted application of C. officinalis functional components in fruit wine development.]]> Junhe Wang, Yuanyuan You, Rongjun Xu, Lanying Li, Xian Li, Jiao Jiang, Yi Qin, Yanlin Liu, Yuyang Song 2026-07-30 Science and Education Publishing 2026-07-30 7 14 162 177 10.12691/jfnr-14-7-2