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Marine herbal medicine generally refers to the use of marine plants as original materials to develop crude drugs, or for other medical purposes. The term ‘marine plants’ usually denotes macroalgae grown between intertidal and subintertidal zones, including Chlorophyta, Phaeophyta, and Rhodophyta. Considerable progress has been made in the field of biomedical research into marine microalgae and microorganisms in the past decade. As the most important source of fundamental products in the world, marine plants have a very important role in biomedical research. Furthermore, worldwide studies have consistently demonstrated that many crude drugs derived from marine plants contain novel ingredients that may benefit health or can be used in the treatment of diseases; some have been developed into health foods, and some even into drugs. It is expected that there are many substances of marine plant origin that will have medical applications in terms of improving human health and are awaiting discovery.In this Special Issue, entitled “Development and Application of Herbal Medicine of Marine Origin”, we will provide a platform for researchers to publish biomedical studies on substances of marine plant origin. We welcome submissions from scientists and academics from across the world.

marine functional foods --- vascular endothelial growth factor receptor-3 --- ultrafiltration --- lung fibrosis --- metabolic instability --- peptide fractions --- cembrane --- 3T3 fibroblasts --- Pinnigorgia sp. --- lymphatic endothelial cells --- bile salts --- caspase-3 --- cytokine --- hepatic stellate cells --- macrophage --- oral squamous cell carcinoma --- anti-inflammation --- MAPK --- fucoidan --- Jaspine B --- ACE-inhibition --- bioactivity --- sulfated galactan --- bioavailability --- ROS --- anti-angiogenesis --- briarellin --- neolignan --- radiation pneumonitis --- Pachyclavularia --- Lumnitzera racemosa --- apoptosis --- phomaketide A --- prodigiosin --- neutrophil --- intestinal permeability --- autophage --- secosterol --- octocoral --- amino acids composition --- phlorotannins --- cardiovascular-health --- antioxidant properties --- marine viva --- green seaweed --- protein enzymatic hydrolysate --- lymphangiogenesis --- edible brown algae --- briarane --- Herbs --- Marine pharmacology. --- Marine algae --- Therapeutic use. --- Sea vegetables --- Seaweed --- Seaweeds --- Vegetables, Sea --- Algae --- Marine plants --- Drugs from the sea --- Marine pharmacognosy --- Materia medica, Marine --- Marine biology --- Materia medica --- Pharmacognosy --- Herb remedies --- Herbal medicine --- Medicinal herbs

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Nature has always been, and still is, a source of food and ingredients that are beneficial to human health. Nowadays, plant extracts are increasingly becoming important additives in the food industry due to their antimicrobial and antioxidant activities that delay the development of off-flavors and improve the shelf life and color stability of food products. Due to their natural origin, they are excellent candidates to replace synthetic compounds, which are generally considered to have toxicological and carcinogenic effects. The efficient extraction of these compounds from their natural sources and the determination of their activity in commercialized products have been great challenges for researchers and food chain contributors to develop products with positive effects on human health. The objective of this Special Issue is to highlight the existing evidence regarding the various potential benefits of the consumption of plant extracts and plant-extract-based products, with emphasis on in vivo works and epidemiological studies, the application of plant extracts to improving shelf life, the nutritional and health-related properties of foods, and the extraction techniques that can be used to obtain bioactive compounds from plant extracts.

gut microbiota --- natural products --- diabetes mellitus --- complications --- mechanisms --- pepper --- fermentation --- hyperglycemia --- angiotensin I-converting enzyme (ACE) inhibition --- antioxidant --- Berberis --- food preservative --- alkaloid --- human health --- andrographolide --- reversed-phase liquid chromatography --- quantitative analysis --- method validation --- anti-inflammatory activity --- phenolic acids --- emulsions --- antioxidants --- health properties --- multidrug resistance --- doxorubicin --- MRSA --- quorum sensing --- biofilm --- rice bran --- polyphenols --- oxidative stress --- inflammation --- anti-inflammatory --- Sideritis raeseri subsp. raeseri --- essential oil --- antimicrobial --- antiproliferative activity --- Euphorbia hirta L. --- bioactive compounds --- in vitro α-amylase inhibition --- streptozotocin-induced diabetic mice --- Jujube --- hydrolysis --- anti-inflammation --- lung --- NF-κB --- Nrf2 --- HO-1 --- Kadsura spp. --- fruit parts --- phenolics --- antioxidant capacity --- in vitro health properties --- bud-derivatives --- botanicals --- UV-Visible spectroscopic fingerprint --- chemometrics --- targeted chromatographic fingerprint --- tomato pomace --- extraction --- platelet --- ultrasound --- functional ingredient --- n/a

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Cheese is an excellent and complex food matrix that preserves in concentrated form valuable milk constituents, such as proteins, minerals, vitamins, and biofunctional lipids. The formation of cheese mass requires the removal of whey, i.e., water and soluble milk substances—proteins, minerals, lactose, and vitamins. It is well known that whey, apart from being a serious environmental threat, is a valuable substrate for the formation of new products with excellent functional and biological activities. This reprint aims to share research related to (i) cheese production, ripening, and properties, and (ii) whey and whey components’ functionality and biological value, as well as whey exploitation and processing.

Research & information: general --- Biology, life sciences --- ACE inhibition --- antioxidant activity --- hydrolysis --- response surface methodology --- whey protein concentrate --- Parmigiano Reggiano cheese --- somatic cells --- milk composition --- cheese yield --- cheesemaking losses --- cheese ripening --- ripening extension --- cheese microstructure --- free amino acids --- capillary electrophoresis --- proteolysis --- volatile compounds --- confocal laser scanning microscopy --- dairy product analysis --- cheese peptidomics --- cheesemaking --- data-independent acquisition --- whey --- buttermilk --- second cheese whey --- ultrafiltration --- reduced-fat cheese --- hard cheese --- long ripened cheese --- ripening rooms --- environmental ripening conditions --- quantitative descriptive analysis --- texture --- water activity --- image analysis --- cheesemaking technology --- milk whey --- hydrolyzed collagen --- bioavailability --- "bryndza" cheese --- electronic nose --- gas chromatography --- volatile organic compounds --- microbiota --- Flammulina velutipes --- protein-polysaccharide complexes --- stability --- bio-layer interferometry --- in vitro digestibility --- binding regions --- Quark-type cheese --- cow cheese milk homogenization --- cheese milk heat treatment --- sugars and organic acids --- proteolysis indices --- texture profile analysis --- whey protein denaturation --- ACE inhibition --- antioxidant activity --- hydrolysis --- response surface methodology --- whey protein concentrate --- Parmigiano Reggiano cheese --- somatic cells --- milk composition --- cheese yield --- cheesemaking losses --- cheese ripening --- ripening extension --- cheese microstructure --- free amino acids --- capillary electrophoresis --- proteolysis --- volatile compounds --- confocal laser scanning microscopy --- dairy product analysis --- cheese peptidomics --- cheesemaking --- data-independent acquisition --- whey --- buttermilk --- second cheese whey --- ultrafiltration --- reduced-fat cheese --- hard cheese --- long ripened cheese --- ripening rooms --- environmental ripening conditions --- quantitative descriptive analysis --- texture --- water activity --- image analysis --- cheesemaking technology --- milk whey --- hydrolyzed collagen --- bioavailability --- "bryndza" cheese --- electronic nose --- gas chromatography --- volatile organic compounds --- microbiota --- Flammulina velutipes --- protein-polysaccharide complexes --- stability --- bio-layer interferometry --- in vitro digestibility --- binding regions --- Quark-type cheese --- cow cheese milk homogenization --- cheese milk heat treatment --- sugars and organic acids --- proteolysis indices --- texture profile analysis --- whey protein denaturation