Obesity is a complex disease and a major public health epidemic. Chronic, low‐grade inflammation is a common underlying feature of obesity and associated metabolic diseases; adipose tissue is a major contributor to this systemic inflammation. Evidence shows that obesity‐associated inflammation may originate from gut dysfunction, including changes in intestinal bacteria or microbiome profiles. Increasingly, food and plant bioactive compounds with antioxidant and anti‐inflammatory properties are proposed to ameliorate obesity‐associated inflammation. Among these, the health‐promoting effects of anthocyanin‐rich foods are of interest here. Specifically, this review summarizes the reported benefits of anthocyanins in obesity‐associated inflammation and underlying molecular mechanisms, including the role of gut microbiome and cell signaling pathways regulated by anthocyanins both in vivo and in vitro.

Purpose Despite the perfect nutritional value of imperfect “ugly” produce, they are either never harvested or discarded, resulting in escalating farm-to-fork food waste problems in the USA. The purpose of this paper is to investigate US consumers’ perceptions of imperfect “ugly” produce and their willingness to purchase and consume these foods in their households. Design/methodology/approach Four focus group sessions with at least five voluntary participants per session were conducted. Each session used structured interview questions and the discussions were led by the same moderator. All sessions were recorded, transcribed and analyzed based on published focus group guidelines and recommendations. Findings The research study has revealed two categories of potential consumers, Influencers and Learners, when it comes to an initial understanding of “ugly” produce consumption. The study also identified nine themes (i.e. food safety, price sensitivity, location of sale, product display, name/label, purpose of use, fun, targeted education and food waste) that consumers hold regarding imperfect “ugly” produce. Research limitations/implications Insights from this study provide strategies for sustainable food management that could help stakeholders along all points of the food chain save money, reduce hunger and diminish food waste in our communities. Originality/value This study serves to provide preliminary insights in approaching the issue of consumers’ perception of imperfect “ugly” fruits and vegetables from a research perspective. Although a limited number of real consumers from the local community participated, their rich and in-depth qualitative responses defined the scope and the defining questions that need further exploration.

Context The use of the internet and technology as a medium for delivering online nutrition education (ONE) has increased; however, evidence-based studies exploring factors that contribute to best practices in online interventions have not emerged. Objective The purpose of this systematic review was to identify factors that contributed to successful ONE interventions in relation to research studies published between 2009 and 2018. Data sources Following the PRISMA guidelines, relevant studies were identified through PubMed, Medline, Web of Science, Science Direct, and Education Resources Information Center (ERIC) databases. Data extraction Five authors screened and determined the quality of the studies using the Grading of Recommendations Assessment, Development, and Evaluation (GRADE) system and extracted the data from the articles. Data analysis Twenty-seven studies were included: 21 studies were website-based, 3 were delivered through smartphone application, 2 were delivered as online courses, and 1 used text messages. Tailored messages/feedback, interaction between participants and investigators, identification of specific behaviors, use theory, adequate duration, and alignment between stated objectives and activities were factors that contributed to successful online interventions, while comparison bias and the lack of specific details on duration and dosage, tracking system, objective outcome measurements, and follow-up were factors that may have interfered with successful ONE interventions. Conclusions The findings underscore the importance of developing ONE intervention designs that utilize factors unique to online platforms for effective interventions aimed at behavior change.