Lentils, a popular foodstuff worldwide, are gaining more interest for their use in alternative diets. An ever-growing demand for new raw materials in the malting and brewing industry is observed, and there is an overall rising interest in a low-gluten lifestyle. Therefore, in the study by [PERSON] et al. [11], malt was produced from green lentils and used in both laboratory- and pilot-scale brewing trials. Malted lentils were used as 10% and 20% adjuncts at the laboratory scale, following the Congress's mash procedure, and the most important parameters (e.g., filtration time, pH, color, extract, and fermentability) of the word and beer samples were analyzed, with a special focus on the concentrations of metal ions (Mg2+, Ca2+, Zn2+, and Fe) in word. The production of beer with lentil malt as an adjunct was then scaled up to 1 hl, and several beer parameters were analyzed, including the gluten content and foam stability. The results of this study showed that the gluten content was decreased by approximately 35% and foam stability was enhanced by approximately 6% when adding 20% lentil malt. Furthermore, the use of lentil malt reduced the filtration time by up to 17%. A trained panel evaluated the sensorial qualitiesof the produced beers. Overall, the use of green lentil malt shows promising results for its potential use in brewing. The aim of the next study, by [PERSON] et al. [12], was to investigate the quality (oxidative stability), fatty acids (FAs) profile, and their distribution in triacylglycerglycerol (TAG) molecules of hunted game wild fat (HGWF) obtained from wild boar, badger, and wild goose. Health lipid indices were calculated. Determination of the FAs composition was carried out by gas chromatographic analysis of fatty acid methyl esters (FAME). Enzymatic hydrolysis and thin-layer chromatography were used to determine the positional distribution of FAs in the internal and external positions of triacylglycerglycerols (the regiospecific structure of triacylglycerlglycerols) of the obtained HGWF. A pressure differential scanning calorimeter (PDSC) was used to determine the oxidative stability of the tested HGWF. The lipid fraction isolated from subcutaneous adipose tissues was dominated by MUFA, on average 46-50% of total FAs, and by SFA, on average 32-36% of total FAs. Palmitic acid was located mainly in the internal position of TAGs of the analyzed HGWF, whereas external positions were occupied by unsaturated oleic acid. Such a structure is responsible for normal fat absorption from food, and it prevents the formation of insoluble calcium salts. Considering the FA profile, quality, and oxidation stability among all tested fat samples, boar fat seems to be the most favorable. In the study by [PERSON] et al. [13], the authors investigated whether young shoots and mature red cabbage had any effect on prostate cancer cell lines (DU145 and LNCaP). Prostate cancer is one of the most common cancers in men. Recent dietary and epidemiological studies have suggested the benefit of dietary intake of cruciferous vegetables in lowering the incidence of cancer. The health-promoting effects of red cabbage are attributed to the mixture of phytochemicals known for their antioxidant and anticancer activity. The studied vegetables inhibited the proliferation of cancer cells; this process was associated with the induction of apoptosis via caspase-dependent and extrinsic and intrinsic pathways. In addition, the authors observed the regulation of genes and proteins associated with cell survival and apoptotic events. Oxidative stress, lipid profile, and renal functions are well-known conventional risk factors for diabetes mellitus (DM). Metformin and gliclazide are popularly used monotherapy drugs for the treatment of DM. In their study, [PERSON] et al. [14] assessed the short-term treatment of single- and dual-therapy of glipizide/metformin on oxidative stress, glycemic control, serum lipid profiles, and renal function in diabetic rats.