Abstract:
:A European project called "Nanopathology" allowed to develop a new diagnostic tool through which the presence of inorganic particulate matter in pathological human tissues of the digestive tract could be shown. This unexpected evidence induced the authors to put forward the hypothesis that that sort of contamination was present in ingested food. In order to demonstrate this hypothesis, 86 samples of wheat bread and 49 of wheat biscuits from 14 different countries were analyzed by means of an Environmental Scanning Electron Microscopy to detect inorganic, micro-, and nano-scaled contaminants. The X-ray microprobe of an Energy Dispersion Spectroscope was employed to identify their chemical composition. The results indicate that 40% of the samples analyzed contained foreign bodies as ceramic and metallic debris of probable environmental or industrial origin. Because of the great variety of chemical composition of the particulate matter, those contaminants were listed according to the most expressed element. The majority of these debris are not biodegradable, some are chemically toxic, and none of them have any nutritive value. The work discusses the possible origin of such a pollution and the role that it can play on human life.
journal_name
Crit Rev Food Sci Nutrjournal_title
Critical reviews in food science and nutritionauthors
Gatti AM,Tossini D,Gambarelli A,Montanari S,Capitani Fdoi
10.1080/10408390802064347subject
Has Abstractpub_date
2009-03-01 00:00:00pages
275-82issue
3eissn
1040-8398issn
1549-7852pii
906940743journal_volume
49pub_type
杂志文章abstract::When consumed at sufficiently high levels, polyphenols may provide health benefits, which is linked to their antidiabetic, antiinflamatory, antimicrobial, antioxidant, antitumor, and hypolipidemic properties. Moreover, certain polyphenol combinations exhibit synergistic effects when delivered together - the combined p...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
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journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2011.587037
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journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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abstract::Folate-binding protein (FBP) was discovered in cow's milk around 40 years ago. Bovine FBP belongs to a family of several folate-binding proteins. In milk, it is a soluble whey protein with the ability to sequester folate from blood plasma. Bovine FBP is a well-characterized protein in terms of amino acid sequence and ...
journal_title:Critical reviews in food science and nutrition
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doi:10.1080/10408398.2010.500499
更新日期:2012-01-01 00:00:00
abstract::A large portion of global food waste is caused by microbial spoilage. The modern approach to preserve food is to apply different hurdles for microbial pathogens to overcome. These vary from thermal processes and chemical additives, to the application of irradiation and modified atmosphere packaging. Even though such p...
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更新日期:2021-01-22 00:00:00
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journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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doi:10.1080/10408398.2018.1494539
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journal_title:Critical reviews in food science and nutrition
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更新日期:2018-02-11 00:00:00
abstract::Bakery products are an important part of a balanced diet and, today, a wide variety of such products can be found on supermarket shelves. This includes unsweetened goods (bread, rolls, buns, crumpets, muffins and bagels), sweet goods (pancakes, doughnuts, waffles and cookies) and filled goods (fruit and meat pies, sau...
journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2013.790779
更新日期:2016-08-17 00:00:00
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journal_title:Critical reviews in food science and nutrition
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doi:10.1080/10408398.2012.656476
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abstract::This review provides current information on starch and its molecular composition, common and potential sources, and manufacturing processes. It also deals with the five groups of enzymes involved in the hydrolysis of starch: the endo- and exoamylases, which act primarily on the alpha-1,4 linkages; the debranching enzy...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
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journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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doi:10.1080/10408398.2020.1836471
更新日期:2020-10-21 00:00:00
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journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408399409527677
更新日期:1994-01-01 00:00:00
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journal_title:Critical reviews in food science and nutrition
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doi:10.1080/10408398.2015.1012291
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journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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doi:10.1080/10408398.2013.787384
更新日期:2016-08-17 00:00:00
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journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,meta分析
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更新日期:2020-01-01 00:00:00
abstract::Microalgae have been considered as alternative sustainable resources for high-value bioproducts such as lipids (especially triacylglycerides [TAGs]), polyunsaturated fatty acids (PUFAs), and carotenoids, due to their relatively high photosynthetic efficiency, no arable land requirement, and ease of scale-up. It is of ...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2018.1455030
更新日期:2019-01-01 00:00:00
abstract:BACKGROUND:Inconsistencies exist with regard to the influence of omega-3 supplementation on 25-hydroxyvitamin D (25(OH)D) levels, which could be attributed to many factors, such as the duration and dose of omega-3 supplementation, and individuals' baseline 25(OH)D levels. Therefore, to address the inconsistencies, we c...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章
doi:10.1080/10408398.2020.1863905
更新日期:2020-12-25 00:00:00
abstract::One of the main functions of L-arginine (ARG) is the synthesis of nitric oxide (NO). NO is an important regulator of physiological processes in the central nervous system (CNS). NO promotes optimal cerebral blood flow, consolidates memory processes, facilitates long-term potentiation, maintains sleep-wake cycles, and ...
journal_title:Critical reviews in food science and nutrition
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更新日期:2013-01-01 00:00:00
abstract::This paper reviews recent consumer studies evaluating comprehension of a novel form of food labeling, qualified health claims, now permitted by FDA. The joint goals of qualified health claims are to encourage firms to make accurate, science-based claims about the health benefits of their products while helping consume...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408390601177704
更新日期:2008-02-01 00:00:00
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journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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更新日期:2020-01-01 00:00:00
abstract::Spices are parts of plants that due to their properties are used as colorants, preservatives, or medicine. The uses of spices have been known since long time, and the interest in the potential of spices is remarkable due to the chemical compounds contained in spices, such as phenylpropanoids, terpenes, flavonoids, and...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
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更新日期:2017-04-13 00:00:00
abstract::This review has attempted to examine information pertaining to the role of cassava (Manihot esculenta) as a major food source for a large part of the world population, particularly the countries of South America, Africa, and Asia, where it is primarily a major source of energy for 300 to 500 million people. Its cultiv...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
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更新日期:1982-01-01 00:00:00