{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,6]],"date-time":"2026-05-06T02:32:01Z","timestamp":1778034721973,"version":"3.51.4"},"reference-count":31,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2025,11,27]],"date-time":"2025-11-27T00:00:00Z","timestamp":1764201600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,11,27]],"date-time":"2025-11-27T00:00:00Z","timestamp":1764201600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100014189","name":"Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry","doi-asserted-by":"publisher","award":["RS\u20102024\u201000402136"],"award-info":[{"award-number":["RS\u20102024\u201000402136"]}],"id":[{"id":"10.13039\/501100014189","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100014189","name":"Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry","doi-asserted-by":"publisher","award":["RS\u20102024\u201000403998"],"award-info":[{"award-number":["RS\u20102024\u201000403998"]}],"id":[{"id":"10.13039\/501100014189","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2025,12]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    With increasing interest in food sustainability and waste valorization, plant\u2010based by\u2010products have been explored as sources of functional compounds. Stem lettuce (\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Lactuca sativa<\/jats:italic>\n                    <\/jats:styled-content>\n                    var.\n                    <jats:italic>angustana<\/jats:italic>\n                    ), which is commonly consumed in East Asia, generates substantial peel waste that is largely underutilized. This study investigated the potential of stem lettuce peel as an upcycled functional food ingredient by evaluating its physicochemical characteristics, phytochemical profile, antioxidant activity, and anti\u2010inflammatory properties. Two sample types were prepared: unpeeled stem lettuce (USL) and peeled stem lettuce (PSL). The physicochemical characteristics were analyzed using conventional methods, and the phytochemicals were identified and quantified using UHPLC\u2010Triple TOF\u2010ESI\u2010MS\/MS. Functional evaluations were conducted exclusively on USL and PSL samples, which were freeze\u2010dried and extracted using 70% ethanol. Antioxidant activity was assessed using total polyphenol and flavonoid content, and DPPH, ABTS, and ferric reducing antioxidant power (FRAP) assays. Anti\u2010inflammatory effects were tested in LPS\u2010stimulated RAW264.7, using the WST\u20101 viability assay, nitric oxide (NO) production, and expression of inflammation\u2010related genes. USL showed significantly higher antioxidant activity and phenolic content than PSL. In total, 29 phytochemicals were identified, including hydroxycinnamic acids, flavonoids, and sesquiterpene lactones such as lactucopicrin and lactucin, predominantly in peel\u2010containing samples. USL markedly reduced NO production and inflammatory gene expression in a dose\u2010dependent manner, whereas PSL had minimal effects. These findings suggest that the stem lettuce peel has strong potential as a sustainable and functional ingredient for future food applications.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.71207","type":"journal-article","created":{"date-parts":[[2025,11,28]],"date-time":"2025-11-28T07:51:07Z","timestamp":1764316267000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["A Comparative Study on the Phytochemical Composition, Antioxidant, and Anti\u2010Inflammatory Effects of Stem Lettuce (\n                    <i>Lactuca sativa<\/i>\n                    var.\n                    <i>angustana<\/i>\n                    ) Depending on the Presence of the Peel"],"prefix":"10.1002","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0009-0006-9734-9517","authenticated-orcid":false,"given":"Sun Young","family":"Han","sequence":"first","affiliation":[{"name":"Department of Food and Nutrition College of Human Ecology, Sookmyung Women's University  Seoul Republic of Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ju Hong","family":"Park","sequence":"additional","affiliation":[{"name":"Department of Convergence IT Engineering Pohang University of Science and Technology (POSTECH)  Pohang Republic of Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Nami","family":"Joo","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition College of Human Ecology, Sookmyung Women's University  Seoul Republic of Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2025,11,27]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/pr11092771"},{"key":"e_1_2_10_3_1","volume-title":"Official Methods of Analysis of AOAC International","author":"AOAC International","year":"2019"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.1820"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.38212\/2224\u20106614.2748"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2012.03.003"},{"issue":"3","key":"e_1_2_10_7_1","first-page":"35","article-title":"Investigating the Synergistic Antioxidant Effects of Some Flavonoid and Phenolic Compounds","volume":"1","author":"Hajimehdipoor H.","year":"2014","journal-title":"Research Journal of Pharmacognosy"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0031\u20109422(00)00235\u20101"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.22038\/AJP.2023.21774"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1002\/mnfr.202000989"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox12020351"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf020721c"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0925\u20105214(99)00055\u20104"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2019.103306"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fct.2013.05.031"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.3233\/JAD\u2010200185"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2017.07.125"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2005.09.007"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf040055a"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/81.1.230S"},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.1590\/fst.04120"},{"key":"e_1_2_10_22_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.13166"},{"key":"e_1_2_10_23_1","doi-asserted-by":"publisher","DOI":"10.5264\/eiyogakuzashi.44.307"},{"key":"e_1_2_10_24_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0502698"},{"key":"e_1_2_10_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0891\u20105849(98)00315\u20103"},{"key":"e_1_2_10_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0076\u20106879(99)99017\u20101"},{"key":"e_1_2_10_27_1","unstructured":"United States Department of Agriculture (USDA).2022.\u201cFoodData Central.\u201dhttps:\/\/fdc.nal.usda.gov\/."},{"key":"e_1_2_10_28_1","doi-asserted-by":"publisher","DOI":"10.3390\/hydrogen6020039"},{"key":"e_1_2_10_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.bcp.2021.114501"},{"key":"e_1_2_10_30_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu12123675"},{"key":"e_1_2_10_31_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.12877"},{"key":"e_1_2_10_32_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu8080515"}],"container-title":["Food Science &amp; 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