# Potential Health Benefits of Fruits and Vegetables III
###### Abstract
These results suggest that low-level incorporation strikes a balance between nutritional enhancement and sensory quality. In a similar context, the application of fruit pomaces (including chokeberry, cherry, and blackcurrant) in the production of gluten-free extruded snacks has demonstrated substantial improvements in both nutritional and functional attributes (Contribution 3). For example, the incorporation of 20% chokeberry pomace into corn-based formulations significantly boosted the total phenolic and anthocyanin content, with increases up to tenfold compared to controls, without compromising essential technological parameters such as expansion ratio and texture. These findings reinforce the potential of fruit-derived by-products as effective natural enhancers of antioxidant activity and dietary quality in gluten-free processed foods. Extending beyond processed food systems, a comparative study on milk thistle (_Silbyum marianum_) fruits from organic and conventional farming revealed nuanced differences in phytochemical composition and microbiological quality (Contribution 4). While the overall silymarin and oil content were comparable across both cultivation systems, organic samples were notably richer in silydianin and silvchristin compounds known for their hepatoprotective properties. Interestingly, despite showing higher microbial counts (including mesophilic bacteria and molds), the organic fruits remained within acceptable safety limits. Moreover, extracts derived from organic milk thistle exhibited greater antimicrobial activity, particularly against _Staphylococcus aureus_, suggesting additional therapeutic potential associated with cultivation practices. Taken together, these studies illustrate the multi-faceted benefits of integrating fruit pomaces and phytochemical-rich plant materials into food systems. Beyond enhancing nutritional density and antioxidant capacity, such ingredients contribute to the functional, sensory, and microbial profile of food products, offering sustainable strategies for waste valorization and health-oriented product innovation. Beyond compositional studies, a further step in assessing the health benefits of bioactive compounds in fruits and vegetables involves investigating additional biological activities, such as antimicrobial, bactericidal, and anticancer properties. In this Special Issue, three of the research articles specifically address these functional aspects, further supporting recent investigations that have underscored the biomedical and nutraceutical relevance of fruit-derived phytochemicals and their role in modulating cellular and microbial processes. The hydroethanolic (50%) extract of _Plinia cauliflora_ fruit has demonstrated dual bioactivity of significant interest (Contribution 5). In vitro assays revealed a potent inhibitory effect against the single-stranded DNA-binding protein (SSB) of _Klebsiella pneumoniae_, a key factor in bacterial DNA replication and repair, with an IC\({}_{50}\) of 73 \(\pm\) 8 \(\mu\)g/mL, suggesting potential antibacterial applications through interference with the replication machinery. Simultaneously, the same extract exerted pronounced cytotoxic effects on B16F10 murine melanoma cells, as evidenced by a dose-dependent reduction in cell viability, decreased migratory capacity, and activation of apoptotic pathways, indicating its promise as a multifunctional antitumor agent that acts through mechanisms involving redox imbalance and pro-apoptotic signaling. In the context of nutrient bioavailability, a comparative analysis of L-citrumille uptake from watermelon flesh, rind, and peel using the Caco-2 human intestinal epithelial cell monolayer model revealed differential permeability profiles (Contribution 6). While the flesh possessed the highest intrinsic citrulline concentration, peel extracts exhibited superior intestinal transport rates, potentially due to interactions with dietary fiber or coexisting polyphenic compounds that influence paracellular transport and active uptake mechanisms.