{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,9]],"date-time":"2026-07-09T04:43:33Z","timestamp":1783572213582,"version":"3.55.0"},"reference-count":65,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2025,5,28]],"date-time":"2025-05-28T00:00:00Z","timestamp":1748390400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,5,28]],"date-time":"2025-05-28T00:00:00Z","timestamp":1748390400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2025,6]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Chinese olive (CO;\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Canarium album<\/jats:italic>\n                    <\/jats:styled-content>\n                    L.) fruits are rich in phytochemicals with known physiological benefits. However, most studies evaluating the effects of CO have used ethyl acetate, acetone, and chloroform as the extraction solvents, which do not accurately reflect real dietary conditions. Moreover, research on CO leaves and pits remains limited. This study investigated the functional properties of extracts derived from CO leaves, fruits, and pits, prepared under simulated conventional culinary and dietary conditions (including solvents, extract combinations, and heat treatment), referred to as cooking\u2010mimicking extracts. Our results revealed that most CO extracts reduced the production of nitric oxide in lipopolysaccharide\u2010stimulated RAW264.7 macrophages and inhibited the proliferation of HCT116 colorectal cancer cells. Combinations of water\u2010soluble CO extracts exerted a synergistic effect, suppressing cancer cell proliferation. To the best of our knowledge, this study is the first to identify methylellagic acid deoxyhexoside, vitexin 2\u2010\n                    <jats:italic>O<\/jats:italic>\n                    \u2010rhamnoside, and isovitexin 2\u2010\n                    <jats:italic>O<\/jats:italic>\n                    \u2010rhamnoside in CO extracts. Molecular docking predicted strong interactions with phosphofructokinase (PFK), a key glycolytic enzyme implicated in cancer cell proliferation. Treatment with CO extracts, including heat\u2010treated forms, markedly reduced PFK activity and cell viability in HCT116 cells. These findings provide new insights into the bioactive constituents and physiological functions of CO extracts, supporting their potential application in dietotherapy.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.70337","type":"journal-article","created":{"date-parts":[[2025,5,28]],"date-time":"2025-05-28T23:49:50Z","timestamp":1748476190000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Functional Evaluation of Cooking\u2010Mimicking Extracts From Chinese Olive (\n                    <scp>\n                      <i>Canarium album<\/i>\n                    <\/scp>\n                    L.) Leaves, Fruits, and Pits Using Cell\u2010Based and In Silico Analysis"],"prefix":"10.1002","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8261-1101","authenticated-orcid":false,"given":"Chun\u2010Wai","family":"Chan","sequence":"first","affiliation":[{"name":"Institute of Food Science and Technology, College of Bioresources and Agriculture National Taiwan University  Taipei Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yu\u2010Jo","family":"Tsai","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Technology, College of Bioresources and Agriculture National Taiwan University  Taipei Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ting\u2010Jang","family":"Lu","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Technology, College of Bioresources and Agriculture National Taiwan University  Taipei Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yi\u2010Chun","family":"Liao","sequence":"additional","affiliation":[{"name":"Department of Biochemical Science and Technology, College of Life Science National Taiwan University  Taipei Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shu\u2010Chen","family":"Hsieh","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Technology, College of Bioresources and Agriculture National Taiwan University  Taipei Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,5,28]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lfs.2022.120497"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules24030619"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.nutres.2010.06.016"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1186\/1475\u20102891\u201010\u201054"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.2740051207"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2022.852451"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu15163616"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.13740"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.3389\/fchem.2023.1158198"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.3892\/or.2018.6396"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1080\/00032719.2012.749486"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2024.1334077"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2006.06.017"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2007.04.049"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217\u2010007\u20100653\u20105"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.canlet.2008.03.043"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox9090872"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1039\/c6fo01202g"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598\u2010023\u201041490\u2010x"},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11655\u2010021\u20103345\u20102"},{"key":"e_1_2_10_22_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf903762h"},{"key":"e_1_2_10_23_1","doi-asserted-by":"publisher","DOI":"10.2174\/187221309787158371"},{"key":"e_1_2_10_24_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10040752"},{"key":"e_1_2_10_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.apjtm.2015.11.013"},{"key":"e_1_2_10_26_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods8100441"},{"key":"e_1_2_10_27_1","doi-asserted-by":"publisher","DOI":"10.1177\/15330338221105736"},{"key":"e_1_2_10_28_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.1c06457"},{"key":"e_1_2_10_29_1","doi-asserted-by":"publisher","DOI":"10.7150\/jca.82738"},{"key":"e_1_2_10_30_1","volume-title":"Ultra\u2010Processed Foods, Diet Quality, and Health Using the NOVA Classification System","author":"Monteiro C. 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