Toxoplasma gondii infection and food consumption: A systematic review and meta-analysis of case-controlled studies.

abstract：:The epidemiologic evidence for a role of antioxidants in inhibiting carcinogenesis in humans is briefly summarized. Mechanistic pathways of protection by antioxidants are illustrated with the prevailing model of gastric carcinogenesis in humans. In this model, ascorbic acid may be involved at the early stage of chroni...

journal_title：Critical reviews in food science and nutrition

authors： Correa P

更新日期：1995-01-01 00:00:00

abstract：:Over the past decades, an enormous body of literature dealing with the natural deposition of carotenoids in plant- and animal-based foods has accumulated. Prominent examples are the large solid-crystalline aggregates in carrots and tomatoes or the lipid-dissolved forms in dairy products and egg yolk. Latest research h...

journal_title：Critical reviews in food science and nutrition

authors： Schweiggert RM,Carle R

更新日期：2017-06-13 00:00:00

abstract：:Globular proteins are utilized in food, pharmaceutical, and health-care products because of their unique functional attributes, for example, enzyme catalysis, ligand binding and transport, surface activity and self-association. The expression of these functional attributes in a particular product depends on the molecu...

journal_title：Critical reviews in food science and nutrition

authors： McClements DJ

更新日期：2002-09-01 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：: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：: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：:Brassica vegetables are consumed mostly after processing, which is expected to give beneficial effects on the vegetable properties, such as improved palatability and bioavailability of nutrients, or shelf life extension. But processing also results to various changes in the content of health promoting phytochemicals l...

journal_title：Critical reviews in food science and nutrition

authors： Nugrahedi PY,Verkerk R,Widianarko B,Dekker M

更新日期：2015-01-01 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

authors： Virarkar M,Alappat L,Bradford PG,Awad AB

更新日期：2013-01-01 00:00:00

abstract：:The residing microbiome with its vast repertoire of genes provide distinctive properties to the host by which they can degrade and utilise nutrients that otherwise pass the gastro-intestinal tract unchanged. The polyphenols in our diet have selective growth promoting effects which is of utmost importance as the state ...

journal_title：Critical reviews in food science and nutrition

authors： Banerjee A,Dhar P

更新日期：2019-01-01 00:00:00

abstract：:In recent years, microporous modified atmosphere packaging has been widely concerned because of its adjustable air permeability and low processing cost. With the development and increasing demand of fresh food industry, the limited permeability of film in modified atmosphere packaging can't meet the fresh-keeping requ...

journal_title：Critical reviews in food science and nutrition

authors： Qu P,Zhang M,Fan K,Guo Z

更新日期：2020-08-28 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：:Depression is a common, recurrent, and debilitating illness that has become more prevalent over the past 100 years. This report reviews the etiology and pathophysiology of depression, and explores the role of omega 3 polyunsaturated fatty acids (n-3 PUFA) as a possible treatment. In seeking to understand depression, g...

journal_title：Critical reviews in food science and nutrition

authors： Deacon G,Kettle C,Hayes D,Dennis C,Tucci J

更新日期：2017-01-02 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：:A highly characteristic and often undesirable flavor associated with soy protein materials largely explains the slower-than-expected progress over recent years in the development of high-protein foods based on soya. Apart from the inherent flavor of the bean, different flavors are produced on processing and on storage...

journal_title：Critical reviews in food science and nutrition

authors： MacLeod G,Ames J

更新日期：1988-01-01 00:00:00

abstract：:Biofilms are multicellular communities of microorganisms held together by a self-produced extracellular matrix, which contribute to hygiene problems in the food and medical fields. Both spoilage and pathogenic bacteria that grow in the complex structure of biofilm are more resistant to harsh environmental conditions a...

journal_title：Critical reviews in food science and nutrition

authors： Liu D,Huang Q,Gu W,Zeng XA

更新日期：2021-01-04 00:00:00

abstract：:In the modern era, there is great need for food preservation in both developing and developed countries due to increasing demand for extending shelf life and prevention of spoilage of food material. With the emergence of new pathogens and ability of micro-organisms to undergo changes, exploration of new avenues for th...

journal_title：Critical reviews in food science and nutrition

authors： Bali V,Panesar PS,Bera MB,Kennedy JF

更新日期：2016-01-01 00:00:00

abstract：:Ochratoxin A (OTA) is a mycotoxin produced by two main types of fungi, Aspergillus and Penicillium species. OTA is a natural contaminant found in a large number of different matrices and is considered as a possible carcinogen for humans. Hence, low maximum permitted levels in foods have been established by competent a...

journal_title：Critical reviews in food science and nutrition

authors： Huertas-Pérez JF,Arroyo-Manzanares N,García-Campaña AM,Gámiz-Gracia L

更新日期：2017-11-02 00:00:00

abstract：:Evidence-based profiling of obesity and overweight in Indigenous Australian children has been poor. This study systematically reviewed evidence of the prevalence and patterns of obesity/overweight, with respect to gender, age, remoteness, and birth weight, in Indigenous Australian children, 0-18 years (PROSPERO CRD420...

journal_title：Critical reviews in food science and nutrition

authors： Dyer SM,Gomersall JS,Smithers LG,Davy C,Coleman DT,Street JM

更新日期：2017-05-03 00:00:00

abstract：:In recent years, the degradation processes of polysaccharides by human gut microbiota are receiving considerable attention due to the discoveries of the powerful function of gut microbiota. Gut microbiota has developed a sensitive, accurate, and complex system for sensing, capturing, and degrading different polysaccha...

journal_title：Critical reviews in food science and nutrition

authors： Ye M,Yu J,Shi X,Zhu J,Gao X,Liu W

更新日期：2020-08-11 00:00:00

abstract：:The glycemic carbohydrates we consume are currently viewed in an unfavorable light in both the consumer and medical research worlds. In significant part, these carbohydrates, mainly starch and sucrose, are looked upon negatively due to their rapid and abrupt glucose delivery to the body which causes a high glycemic re...

journal_title：Critical reviews in food science and nutrition

authors： Gangoiti J,Corwin SF,Lamothe LM,Vafiadi C,Hamaker BR,Dijkhuizen L

更新日期：2020-01-01 00:00:00

abstract：:Ochratoxin A (OTA) are synthesized mainly by different species of Aspergillus and Penicillium being its human toxicological effects reflected in different countries due to the consumption of different foods and beverages such as red, white, rose, and special wines. This review presents an overview of the direct (meteo...

journal_title：Critical reviews in food science and nutrition

authors： Blesa J,Soriano JM,Moltó JC,Mañes J

更新日期：2006-01-01 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：:In order to determine the actual threshold level of habitual physical activity necessary to obtain protective effects against degenerative diseases, valid, reliable, nonreactive, and precise instruments are needed. Because regular, low-intensity exercise provides prophylactic effects, the ability to distinguish activi...

journal_title：Critical reviews in food science and nutrition

authors： Melanson EL Jr,Freedson PS

更新日期：1996-05-01 00:00:00

abstract：:In recent years, the interest in studying modification of pectin has increased. A number of hydroxyl and carboxyl groups distributed along the backbone as well as a certain amount of neutral sugars presented as side chains make pectin capable of preparing a broad spectrum of derivatives. By forming pectin derivatives,...

journal_title：Critical reviews in food science and nutrition

authors： Chen J,Liu W,Liu CM,Li T,Liang RH,Luo SJ

更新日期：2015-01-01 00:00:00

abstract：:Walnuts are among the most widely consumed commercially grown tree nuts in the world. Many health benefits have been claimed for the consumption of these, including reduced risk of cardiovascular disease, coronary heart disease, type II diabetes treatment, and prevention and treatment of certain cancers, and the lesse...

journal_title：Critical reviews in food science and nutrition

authors： Hayes D,Angove MJ,Tucci J,Dennis C

更新日期：2016-06-10 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：:Volatile organic compounds are vital to wine quality, determining their aroma and varietal characteristics. Which are present, and in what quantity, depends on the cultivar, the situation and soil of the vineyard, weather, cultivation methods, and wine-making practices. Here, we review the literature on the developmen...

journal_title：Critical reviews in food science and nutrition

authors： González-Barreiro C,Rial-Otero R,Cancho-Grande B,Simal-Gándara J

更新日期：2015-01-01 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：: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：:Plant extracts contain large amounts of bioactive compounds, mainly polyphenols. Polyphenols inhibit the growth of microorganisms, especially bacteria. Their mechanism of action is still not fully understood but may be related to their chemical structure. They can cause morphological changes in microorganisms, damage ...

journal_title：Critical reviews in food science and nutrition

authors： Efenberger-Szmechtyk M,Nowak A,Czyzowska A

更新日期：2021-01-01 00:00:00