Walnuts (Juglans regia) Chemical Composition and Research in Human Health.

abstract：:The impact of study design on the results of medical research has long been an area of both substantial debate and a smaller body of empirical research. Examples come from many disciplines within clinical and public health research. Among the early major contributions in the 1970s was work by Mosteller and colleagues ...

journal_title：Critical reviews in food science and nutrition

authors： Colditz GA

更新日期：2010-01-01 00:00:00

abstract：:Food and feed safety risk assessment uses multi-parameter models to evaluate the likelihood of adverse events associated with exposure to hazards in human health, plant health, animal health, animal welfare, and the environment. Systematic review and meta-analysis are established methods for answering questions in hea...

journal_title：Critical reviews in food science and nutrition

authors： Aiassa E,Higgins JP,Frampton GK,Greiner M,Afonso A,Amzal B,Deeks J,Dorne JL,Glanville J,Lövei GL,Nienstedt K,O'connor AM,Pullin AS,Rajić A,Verloo D

更新日期：2015-01-01 00:00:00

abstract：:Current evidence indicates that the consumption of strawberries, a natural source of a wide range of nutritive and bioactive compounds, is associated with the prevention and improvement of chronic-degenerative diseases. Studies involving cells and animals provide evidence on the anti-inflammatory, anticarcinogenic and...

journal_title：Critical reviews in food science and nutrition

authors： Forbes-Hernandez TY,Gasparrini M,Afrin S,Bompadre S,Mezzetti B,Quiles JL,Giampieri F,Battino M

更新日期：2016-07-29 00:00:00

abstract：:Alliums have been grown for many centuries for their characteristic, pungent flavor and medicinal properties. The present review, which includes references published up to the middle of 1984, is primarily concerned with the chemical composition, flavor, and physiological properties of these crops, their extracts, and ...

journal_title：Critical reviews in food science and nutrition

authors： Fenwick GR,Hanley AB

更新日期：1985-01-01 00:00:00

abstract：:The plant genus Cuphea (family Lythraceae) promises to provide a new source of industrially and nutritionally important medium-chain fatty acids, especially of lauric acid now supplied exclusively by coconut and palm kernel oils from foreign sources. The seed lipids of Cuphea were first discovered in the 1960s to cont...

journal_title：Critical reviews in food science and nutrition

authors： Graham SA

更新日期：1989-01-01 00:00:00

abstract：:Consumer awareness and demand for nutritious yet inexpensive food products call for innovative processing techniques that have both safety and quality as primary objectives. These challenges appear to have been met by aseptic processing techniques, especially for liquid and high-acid foods. However, the extension of a...

journal_title：Critical reviews in food science and nutrition

authors： Ramaswamy HS,Awuah GB,Simpson BK

更新日期：1997-04-01 00:00:00

abstract：:The growing interest in the substitution of synthetic food antioxidants by natural ones has fostered research in identifying new low-cost antioxidants having commercial potential. Fruits such as mango, banana, and those belonging to the citrus family leave behind a substantial amount of residues in the form of peels, ...

journal_title：Critical reviews in food science and nutrition

authors： Babbar N,Oberoi HS,Sandhu SK

更新日期：2015-01-01 00:00:00

abstract：:Blood has traditionally been used as a high protein ingredient in both human food and animal feed, with resulting economic, environmental and nutritional benefits. However, potentially serious health and safety issues related to blood consumption, particularly the risk of pathogenic or harmful metabolic materials, the...

journal_title：Critical reviews in food science and nutrition

authors： Ofori JA,Hsieh YH

更新日期：2014-01-01 00:00:00

abstract：:Recent reports on cocoa are appealing in that a food commonly consumed for pure pleasure might also bring tangible benefits for human health. Cocoa consumption is correlated with reduced health risks of cardiovascular diseases, hypertension, atherosclerosis, and cancer, and the health-promoting effects of cocoa are me...

journal_title：Critical reviews in food science and nutrition

authors： Kim J,Kim J,Shim J,Lee CY,Lee KW,Lee HJ

更新日期：2014-01-01 00:00:00

abstract：:Rice importance resides in its high consumption mainly in Asia and Africa and less in the EU. Several cultivars, both GM and non-GM, have established themselves in various regions depending mainly on the climatic and soil conditions. A high number of analytical, enzymic, and genomic analyses (instrumental) in conjunct...

journal_title：Critical reviews in food science and nutrition

authors： Vlachos A,Arvanitoyannis IS

更新日期：2008-06-01 00:00:00

abstract：:The recovery of high valuable compounds from food waste is becoming a tighten issue in food processing. The large amount of non-edible residues produced by food industries causes pollution, difficulties in the management, and economic loss. The waste produced during the transformation of fruits includes a huge amount ...

journal_title：Critical reviews in food science and nutrition

authors： Ferrentino G,Asaduzzaman M,Scampicchio MM

更新日期：2018-02-11 00:00:00

abstract：:The enterosalivary nitrate-nitrite-nitric oxide (NO) pathway results in systemic generation of NO from dietary inorganic nitrate to promote vasodilation and blood pressure regulation. Commensal bacteria in the oral cavity with nitrate-reducing properties underpin the efficiency of this pathway, as they facilitate the ...

journal_title：Critical reviews in food science and nutrition

authors： Senkus KE,Crowe-White KM

更新日期：2020-01-01 00:00:00

abstract：:Rice bran, a good source of protein and fat, is at present underutilized as a food material. The potential of producing rice bran at the global level is 27.3 million t. The presence of enzyme lipase in rice bran causes rapid deterioration of oil to free fatty acids and glycerol. Various stabilization techniques involv...

journal_title：Critical reviews in food science and nutrition

authors： Prakash J

更新日期：1996-07-01 00:00:00

abstract：:The microstructure of food matrixes, and specifically that of wheat-flour dough, determines mechanical behavior. Consequently, the analysis of such microstructure is both necessary and useful for understanding the physico-chemical and mechanical alterations during the production of cereal-based products such as breads...

journal_title：Critical reviews in food science and nutrition

authors： Jekle M,Becker T

更新日期：2015-01-01 00:00:00

abstract：:Use of natural additives is gaining popularity among the masses as they are becoming more conscious about their diet and health. Frozen dough products are one of the recent examples of value-added cereal products which face stability problems during extended storage periods of times. Dairy whey proteins, surfactants, ...

journal_title：Critical reviews in food science and nutrition

authors： Asghar A,Anjum FM,Allen JC

更新日期：2011-04-01 00:00:00

abstract：:Carrageenans are sulfated linear polysaccharides of D-galactose and 3,6-anhydro-D-galactose extracted from red seaweeds. They have been used by the food industry for their gelling, thickening, and stabilizing properties, and more recently by the meat industry for reduced fat products. Meat is a complex system of muscl...

journal_title：Critical reviews in food science and nutrition

authors： Trius A,Sebranek JG

更新日期：1996-01-01 00:00:00

abstract：:Intense exercise, especially involving eccentric contractions, causes muscle damage concomitant with increased reactive oxygen species (ROS), which can lead to increased fatigue and decrements in physical performance. Additionally, inflammatory cytokines and advanced glycation end-products (AGEs) are produced as a res...

journal_title：Critical reviews in food science and nutrition

authors： Campbell MS,Carlini NA,Fleenor BS

更新日期：2020-04-22 00:00:00

abstract：:There is an increasing trend both in advanced countries and many developing countries to centrally process fresh fruits and vegetables, properly packaged, for distribution and marketing. Irradiation technology proved to be effective in reducing post-harvest losses, and controlling the stored product insects and the mi...

journal_title：Critical reviews in food science and nutrition

authors： Arvanitoyannis IS,Stratakos ACh,Tsarouhas P

更新日期：2009-05-01 00:00:00

abstract：:Background: Health researchers may struggle to choose suitable validated dietary assessment tools (DATs) for their target population. The aim of this review was to identify and collate information on validated UK DATs and validation studies for inclusion on a website to support researchers to choose appropriate DATs.D...

journal_title：Critical reviews in food science and nutrition

authors： Hooson Jzh J,Hutchinson Jyh J,Warthon-Medina M,Hancock N,Greathead K,Knowles B,Vargas-Garcia E,Gibson LE,Bush LA,Margetts B,Robinson S,Ness A,Alwan NA,Wark PA,Roe M,Finglas P,Steer T,Page P,Johnson L,Roberts K,Amo

更新日期：2020-01-01 00:00:00

abstract：:The diet polyphenols are a secondary metabolites of plants able to act on inflammation process. Their anti-inflammatory activity is articulated through several mechanisms that are related to their antioxidative and radical scavengers properties. Our work is focused on a novel approach to inflammatory disease managemen...

journal_title：Critical reviews in food science and nutrition

authors： Crascì L,Lauro MR,Puglisi G,Panico A

更新日期：2018-04-13 00:00:00

abstract：BACKGROUND:Chemotherapy induced peripheral neuropathy [CIPN] is a common significant and debilitating side-effect resulting from the administration of neurotoxic chemotherapeutic agents. These pharmaco-chemotherapeutics can include taxanes, vinca alkaloids, platinum analogues, and others. Moderate to severe CIPN signif...

journal_title：Critical reviews in food science and nutrition

authors： Schloss J,Colosimo M,Vitetta L

更新日期：2017-04-13 00:00:00

abstract：:The fate of dietary DNA in the gastrointestinal tract (GIT) of animals has gained renewed interest after the commercial introduction of genetically modified organisms (GMO). Among the concerns regarding GM food, are the possible consequences of horizontal gene transfer (HGT) of recombinant dietary DNA to bacteria or a...

journal_title：Critical reviews in food science and nutrition

authors： Rizzi A,Raddadi N,Sorlini C,Nordgrd L,Nielsen KM,Daffonchio D

更新日期：2012-01-01 00:00:00

abstract：:Chitosan is mainly derived from seafood by-products and the thereof chitosan nanoparticles (CNPs) are known as nontoxic, biocompatible, biodegradable and functionalized nanostructures. CNPs, as green fillers, showed an appropriate potential in reinforcement of various biodegradable composites for food packaging and bi...

journal_title：Critical reviews in food science and nutrition

authors： Garavand F,Cacciotti I,Vahedikia N,Rehman A,Tarhan Ö,Akbari-Alavijeh S,Shaddel R,Rashidinejad A,Nejatian M,Jafarzadeh S,Azizi-Lalabadi M,Khoshnoudi-Nia S,Jafari SM

更新日期：2020-11-05 00:00:00

abstract：:Beer is the most widely consumed alcoholic drink in the world, but it is not suitable for patients who suffer from celiac disease (CD) because its main ingresdients, barley or wheat, contain gluten. Approximately 1% of the world's population is affected by CD, and the development of gluten-free beer is imperative. Glu...

journal_title：Critical reviews in food science and nutrition

authors： Yang D,Gao X

更新日期：2020-12-16 00:00:00

abstract：:Gastric emptying refers to a process in which the stomach discharges its contents into the small intestine to further digest and absorb nutrients. Understanding the mechanisms of gastric emptying and relationships between food and individuals is of paramount importance for the design and manufacture of novel and healt...

journal_title：Critical reviews in food science and nutrition

authors： Liu W,Jin Y,Wilde PJ,Hou Y,Wang Y,Han J

更新日期：2020-06-30 00:00:00

abstract：:Glycated lipids are formed by a Maillard reaction between the aldehyde group of a reducing sugar with the free amino group of an amino-lipid. The formation and accumulation of glycated lipids are closely related to the prognosis of diabetes, vascular disease, and cancer. However, it is not clear whether food-derived g...

journal_title：Critical reviews in food science and nutrition

authors： Han L,Lin Q,Liu G,Han D,Niu L

更新日期：2020-12-29 00:00:00

abstract：:The generation of reactive oxygen species (ROS) and other free radicals (R) during metabolism is a necessary and normal process that ideally is compensated for by an elaborate endogenous antioxidant system. However, due to many environmental, lifestyle, and pathological situations, excess radicals can accumulate, resu...

journal_title：Critical reviews in food science and nutrition

authors： Willcox JK,Ash SL,Catignani GL

更新日期：2004-01-01 00:00:00

abstract：:Food allergens are typically proteins that are resistant to digestion, acid, and heat treatments. However, some notable exceptions exist. The amount of these proteins needed to elicit an allergic response in previously sensitized individuals is quite low (milligram amounts). The allergenicity of specific proteins deri...

journal_title：Critical reviews in food science and nutrition

authors： Taylor SL,Lehrer SB

更新日期：1996-01-01 00:00:00

abstract：:Phenolic phytochemicals have become of interest due to their therapeutic potential, particularly with regards to their anti-cancer, anti-inflammatory, hypolipidemic, and hypoglycemic properties. An evolving area of research involving phenolics in foods and their products pertains to the functional, biological, and nut...

journal_title：Critical reviews in food science and nutrition

authors： Alu'datt MH,Rababah T,Alhamad MN,Al-Rabadi GJ,Tranchant CC,Almajwal A,Kubow S,Alli I

更新日期：2018-01-01 00:00:00

abstract：:Nationally representative health examination surveys have collected anthropometric measurements on children and adolescents in the U.S. These data may serve as very crude indicators of total fat or fat-free body mass, but do not yield information on body composition per se. Attempts to accurately describe trends in ob...

journal_title：Critical reviews in food science and nutrition

authors： Kuczmarski RJ

更新日期：1993-01-01 00:00:00