Riboflavin and health: A review of recent human research.

abstract：:The health benefits of long-term dietary plant ingestion are well-established. However, literature on acute nutritional challenges is very limited. This study aimed to identify available evidence on transcriptomics responses to acute ingestion of plants or plant extracts and identify signature gene profiles that may s...

journal_title：Critical reviews in food science and nutrition

authors： Jamshidi N,Mantri N,Cohen MM

更新日期：2020-01-01 00:00:00

abstract：:Lycopene is the pigment principally responsible for the characteristic deep-red color of ripe tomato fruits and tomato products. It has attracted attention due to its biological and physicochemical properties, especially related to its effects as a natural antioxidant. Although it has no provitamin A activity, lycopen...

journal_title：Critical reviews in food science and nutrition

authors： Shi J,Le Maguer M

更新日期：2000-01-01 00:00:00

abstract：:Being a transcription factor, NF-κB regulates gene expressions involving cell survival and proliferation, drug resistance, metastasis, and angiogenesis. The activation of NF-κB plays a central role in the development of inflammation and cancer. Thus, the down-regulation of NF-κB may be an exciting target in prevention...

journal_title：Critical reviews in food science and nutrition

authors： Khan H,Ullah H,Castilho PCMF,Gomila AS,D'Onofrio G,Filosa R,Wang F,Nabavi SM,Daglia M,Silva AS,Rengasamy KRR,Ou J,Zou X,Xiao J,Cao H

更新日期：2020-01-01 00:00:00

abstract：:Limonoids are heavily oxygenated, modified triterpenes dominant in Meliaceae and Rutaceae plant families. The term 'limonoid' is derived from limonin, which was first identified as the bitter constituent of Citrus seeds in 1841. This group of secondary metabolites exhibits a wide range of biological properties, includ...

journal_title：Critical reviews in food science and nutrition

authors： Tundis R,Loizzo MR,Menichini F

更新日期：2014-01-01 00:00:00

abstract：:Substantial progress has been made in understanding the basic chemical and structural properties of the principal whey proteins, that is, beta-lactoglobulin (beta-Lg), alpha-lactalbumin (alpha-La), bovine serum albumin (BSA), and immunoglobulin (Ig). This knowledge has been acquired in terms of: (1) procedures for iso...

journal_title：Critical reviews in food science and nutrition

authors： Morr CV,Ha EY

更新日期：1993-01-01 00:00:00

abstract：:Hurdle technology is used in industrialized as well as in developing countries for the gentle but effective preservation of foods. Hurdle technology was developed several years ago as a new concept for the production of safe, stable, nutritious, tasty, and economical foods. Previously hurdle technology, i.e., a combin...

journal_title：Critical reviews in food science and nutrition

authors： Singh S,Shalini R

更新日期：2016-01-01 00:00:00

abstract：:Increasing consumer desire for high quality ready-to-eat foods makes thermal pasteurization important to both food producers and researchers. To be in compliance with the Food Safety Modernization Act (FSMA), food companies seek regulatory and scientific guidelines to ensure that their products are safe. Clearly under...

journal_title：Critical reviews in food science and nutrition

authors： Peng J,Tang J,Barrett DM,Sablani SS,Anderson N,Powers JR

更新日期：2017-09-22 00:00:00

abstract：:The present paper provides a review of the current knowledge relating to the health benefits of probiotics, specially focused on the effects they may have together with physical exercise on mood disorders and related chronic medical conditions.With both these conditions being a substantial contributor to the global di...

journal_title：Critical reviews in food science and nutrition

authors： Grant MC,Baker JS

更新日期：2017-12-12 00:00:00

abstract：:Diabetic retinopathy is a common condition that occurs in patients with diabetes with long-standing hyperglycemia that is characterized by inappropriate angiogenesis. This pathological angiogenesis could be a sort of physiological proliferative response to injury by the endothelium. Recent studies suggested that react...

journal_title：Critical reviews in food science and nutrition

authors： Ma Q,Shen JH,Shen SR,Das UN

更新日期：2014-01-01 00:00:00

abstract：:An informed opinion to a hugely important question, whether the food on the Europeans' plate is safe to eat, is provided. Today, the Europeans face food-borne health risks from non-communicable diseases induced by excess body weight, outbreaks caused by pathogens, antimicrobial resistance and exposures to chemical con...

journal_title：Critical reviews in food science and nutrition

authors： Eskola M,Elliott CT,Hajšlová J,Steiner D,Krska R

更新日期：2020-01-01 00:00:00

abstract：:The vascular endothelium that forms an interface between the blood and the surrounding tissues is continuously exposed to both physiologic and pathophysiologic stimuli. These stimuli are often mediated by nutrients that can contribute to the overall function of the endothelial cell in the regulation of vascular tone, ...

journal_title：Critical reviews in food science and nutrition

authors： Hennig B,Toborek M,Cader AA,Decker EA

更新日期：1994-01-01 00:00:00

abstract：:Vitis vinifera L. Pinot noir still wines are some of the most popular and expensive red wines in the world. Several research articles are reported in literature concerning the impacts of viticultural and enological practices, and vineyard location, on Pinot noir still wine aroma. This review summarizes the previous an...

journal_title：Critical reviews in food science and nutrition

authors： Longo R,Carew A,Sawyer S,Kemp B,Kerslake F

更新日期：2020-05-13 00:00:00

abstract：:Polyphenols are the most abundant phytochemicals in fruits, vegetables, and plant-derived beverages. Recent findings suggest that polyphenols display the ability to reverse adverse epigenetic regulation involved in pathological conditions, such as obesity, metabolic disorder, cardiovascular and neurodegenerative disea...

journal_title：Critical reviews in food science and nutrition

authors： Russo GL,Vastolo V,Ciccarelli M,Albano L,Macchia PE,Ungaro P

更新日期：2017-08-13 00:00:00

abstract：:Evidence for the effectiveness of the enrichment of food products with n-3 fatty acids by inclusion of either plant- or fish-derived materials in the diets of chickens, turkeys, ostriches, cows, pigs, and goats has been reviewed. Both linseed oil/meal and fish products can increase the levels of total n-3 fatty acids ...

journal_title：Critical reviews in food science and nutrition

authors： Moghadasian MH

更新日期：2008-05-01 00:00:00

abstract：:Inositols, a group of 6-carbon polyols, are highly bioactive molecules derived from diet and endogenous synthesis. Inositols and their derivatives are involved in glucose and lipid metabolism and participate in insulin-signaling, with perturbations in inositol processing being associated with conditions involving insu...

journal_title：Critical reviews in food science and nutrition

authors： Watkins OC,Yong HEJ,Sharma N,Chan SY

更新日期：2020-12-07 00:00:00

abstract：:The flavor of the maternal diet is transferred to women's amniotic fluid and breast milk, so that the amniotic fluid and breast milk become natural transmitters of flavor-related information developing babies are exposed to at early stages of development. We aimed to review the available evidence regarding the impact ...

journal_title：Critical reviews in food science and nutrition

authors： Domínguez PR

更新日期：2020-04-08 00:00:00

abstract：:Choice of drying methods significantly impacts the nutritive and non-nutritive compounds in fruits and vegetables. Phytochemicals such as total phenolics and total flavonoids are non-nutritive bioactive compounds and are found in plants which are of important value due to their antioxidant properties in minimizing the...

journal_title：Critical reviews in food science and nutrition

authors： Vidinamo F,Fawzia S,Karim MA

更新日期：2020-09-10 00:00:00

abstract：:Food functionality can be related to nutrient and non-nutrient compounds. Some foods are fortified with various nutrients whereas others are manipulated using their physicochemical properties in order to make them "functional." Texture, color, taste, odor, and other physicochemical properties may affect the overall qu...

journal_title：Critical reviews in food science and nutrition

authors： Ortega-Rivas E

更新日期：2007-01-01 00:00:00

abstract：:Due to increased demands for greater stringency in relation to hygiene and safety issues associated with fresh food products, coupled with ever-increasing demands by retailers for cost-effective extensions to product shelf-lives and the requirement to meet consumer expectations in relation to convenience and quality, ...

journal_title：Critical reviews in food science and nutrition

authors： Singh P,Wani AA,Saengerlaub S,Langowski HC

更新日期：2011-02-01 00:00:00

abstract：:Iron deficiency is a major world health problem, that is, to a great extent, caused by poor iron absorption from the diet. Several dietary factors can influence this absorption. Absorption enhancing factors are ascorbic acid and meat, fish and poultry; inhibiting factors are plant components in vegetables, tea and cof...

journal_title：Critical reviews in food science and nutrition

authors： Zijp IM,Korver O,Tijburg LB

更新日期：2000-09-01 00:00:00

abstract：:White wine mouthfeel which encompasses the tactile, chemosensory and taste attributes of perceived viscosity, astringency, hotness and bitterness is increasingly being recognized as an important component of overall white wine quality. This review summarizes the physiological basis for the perception of white wine mou...

journal_title：Critical reviews in food science and nutrition

authors： Gawel R,Smith PA,Cicerale S,Keast R

更新日期：2018-01-01 00:00:00

abstract：:A systematic review and meta-analysis of prospective cohort studies was conducted to examine the association of potato consumption and risk of all-cause, cancer and cardiovascular mortality in adults. We searched PubMed, Scopus databases up to September 2018 for all relevant published papers. All analyses were perform...

journal_title：Critical reviews in food science and nutrition

authors： Darooghegi Mofrad M,Milajerdi A,Sheikhi A,Azadbakht L

更新日期：2020-01-01 00:00:00

abstract：:Nanotechnology is seeing higher propensity in various industries, including food and bioactives. New nanomaterials are constantly being developed from both natural biodegradable polymers of plant and animal origins such as polysaccharides and derivatives, peptides and proteins, lipids and fats, and biocompatible synth...

journal_title：Critical reviews in food science and nutrition

authors： Kuan CY,Yee-Fung W,Yuen KH,Liong MT

更新日期：2012-01-01 00:00:00

abstract：:The presence of residues from frequent antibiotic use in animal feed can cause serious health risks by contaminating products meant for human consumption such as meat and milk. The present paper gives an overview of the electrochemical methods developed for the detection of phenicol antibiotic residues (chloramphenico...

journal_title：Critical reviews in food science and nutrition

authors： Pilehvar S,Gielkens K,Trashin SA,Dardenne F,Blust R,De Wael K

更新日期：2016-10-25 00:00:00

abstract：:Diabetes, a metabolic syndrome of global importance has been on a progressive rise in recent years. Several pharmacological approaches have been made, which have proved effective, but with underlying side effects. Bioactive hydrolysates (BHs) and peptides (BPs) from food sources, however, have shown the relative advan...

journal_title：Critical reviews in food science and nutrition

authors： Kehinde BA,Sharma P

更新日期：2020-01-01 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：: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...

journal_title：Critical reviews in food science and nutrition

authors： Shwaiki LN,Arendt EK,Lynch KM

更新日期：2021-01-22 00:00:00

abstract：:Beer consumers are accustomed to a product that offers a pleasant and well-defined taste. However, in alcohol-free and alcohol-reduced beers these characteristics are totally different from those in regular beer. Therefore, it is important to evaluate and determine the different flavor compounds that affect organolept...

journal_title：Critical reviews in food science and nutrition

authors： Blanco CA,Andrés-Iglesias C,Montero O

更新日期：2016-06-10 00:00:00

abstract：:The incidence of differentiated thyroid cancer has been increasing in the last decades all over the world. Such a steady growth cannot be entirely attributable to more intensive thyroid nodule screening and more sensitive diagnostic procedures. Several environmental factors have changed with sufficient rapidity in the...

journal_title：Critical reviews in food science and nutrition

authors： Barrea L,Gallo M,Ruggeri RM,Giacinto PD,Sesti F,Prinzi N,Adinolfi V,Barucca V,Renzelli V,Muscogiuri G,Colao A,Baldelli R,E.O.L.O. Group.

更新日期：2021-01-01 00:00:00

abstract：:Non-thermal plasma (NTP) is one of the most promising minimal processing methods for the food industry. However up until recently there are limited studies which would report the application and effect of NTP on processed seafood. The objective of this review is to highlight the recent findings and advancements in the...

journal_title：Critical reviews in food science and nutrition

authors： Kulawik P,Kumar Tiwari B

更新日期：2019-01-01 00:00:00