Influence of mouth rinse use on the enterosalivary pathway and blood pressure regulation: A systematic review.

abstract：:The gut microbiota is a complex ecosystem consisted of trillions of microbes that have co-evolved with their host for hundreds of millions of years. During the last decade, a growing body of knowledge has suggested that there is a compelling set of connections among diet, gut microbiota and human health. Various physi...

journal_title：Critical reviews in food science and nutrition

authors： Li D,Wang P,Wang P,Hu X,Chen F

更新日期：2019-01-01 00:00:00

abstract：:Nonstarch polysaccharides (NSPs) occur naturally in many foods. The physiochemical and biological properties of these compounds correspond to dietary fiber. Nonstarch polysaccharides show various physiological effects in the small and large intestine and therefore have important health implications for humans. The rem...

journal_title：Critical reviews in food science and nutrition

authors： Kumar V,Sinha AK,Makkar HP,de Boeck G,Becker K

更新日期：2012-01-01 00:00:00

abstract：:Artichoke is a component of the Mediterranean diet. Therefore, the aim of this meta-analysis was to determine if artichoke extract supplementation affected human lipid parameters. The search included PubMed-Medline, Scopus, Web of Science and Google Scholar databases up to March 28, 2017, to identify RCTs investigatin...

journal_title：Critical reviews in food science and nutrition

authors： Sahebkar A,Pirro M,Banach M,Mikhailidis DP,Atkin SL,Cicero AFG

更新日期：2018-01-01 00:00:00

abstract：:Lactobacillus sp. synthesize exopolysaccharides (EPS), including both homo- and heteropolysaccharides, which play an important role in the production of fermented foods, and especially in the dairy industry, improving the gustatory and rheological properties of the finished products. These polymers are generated by st...

journal_title：Critical reviews in food science and nutrition

authors： Oleksy M,Klewicka E

更新日期：2018-02-11 00:00:00

abstract：:There is a growing interest on ultrasonic processing of dairy products, especially fermented dairy products which are a basis to functional foods. The studies have shown that power ultrasound can enhance the fermentation process of lactic acid bacteria by modifying their metabolic activity while reducing fermentation ...

journal_title：Critical reviews in food science and nutrition

authors： Akdeniz V,Akalın AS

更新日期：2020-10-08 00:00:00

abstract：:This review integrates current knowledge on the hard-to-cook (HTC) defect in legume seeds, with emphasis on the cellular and biological changes during storage and soaking, and the physicochemical changes during heating. Several postulated mechanisms, including the pectin-cation-phytate model, cell lignification, pecti...

journal_title：Critical reviews in food science and nutrition

authors： Liu K

更新日期：1995-07-01 00:00:00

abstract：:Background: Findings on the association of sugar sweetened beverages (SSB) and fructose intakes with gout and hyperuricemia have been conflicting.Objective: We aimed to perform a systematic review and meta-analysis on studies that examined the association of SSB and fructose consumption with gout and hyperuricemia in ...

journal_title：Critical reviews in food science and nutrition

authors： Ebrahimpour-Koujan S,Saneei P,Larijani B,Esmaillzadeh A

更新日期：2020-01-01 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：:The effect of gutting and ungutting on microbiological, chemical, and sensory properties of aqua-cultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice were studied. The total viable mesophilic and psychrophilic bacterial counts increased throughout the storage period of gutted and ungutt...

journal_title：Critical reviews in food science and nutrition

authors： Cakli S,Kilinc B,Cadun A,Dincer T,Tolasa S

更新日期：2006-01-01 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：:Most sciences and technologies related to food safety have advanced exponentially over the 40 years since passage in the U.S. of the Food Additive Amendment of 1958 to the Federal Food, Drug and Cosmetic (FD&C) Act. Effective regulatory decision making places a high premium on competent professional and administrative...

journal_title：Critical reviews in food science and nutrition

authors： Kirschman JC

更新日期：1998-08-01 00:00:00

abstract：:Food safety issues associated with aquatic food products become more important with the increasing consumption and followed by its ongoing challenges. The objective of this paper is to review the food safety hazards and health risks related to aquatic food products for the Southeast Asian region. These hazards can be ...

journal_title：Critical reviews in food science and nutrition

authors： Gao P,Mohd Noor NQI,Md Shaarani S

更新日期：2020-12-28 00:00:00

abstract：:Omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) are almost unanimously recognized for their health benefits, while only limited evidence of any health benefit is currently available specifically for the main precursor of these fatty acids, namely α-linolenic acid (ALA, 18:3n-3). However, both the n-3 LC-P...

journal_title：Critical reviews in food science and nutrition

authors： Turchini GM,Nichols PD,Barrow C,Sinclair AJ

更新日期：2012-01-01 00:00:00

abstract：INTRODUCTION:Obesity in asthmatic patients has important relationships with asthma control, pulmonary function, and quality of life. The objective of this study was to conduct a systematic review of the literature on the effect of diet on asthma management in adults. METHODS:We searched PubMed, Embase, and Scopus (Jan...

journal_title：Critical reviews in food science and nutrition

authors： Forte GC,da Silva DTR,Hennemann ML,Sarmento RA,Almeida JC,de Tarso Roth Dalcin P

更新日期：2018-07-24 00:00:00

abstract：:Nutritional deficiencies are eminent at all socioeconomic levels of the world population and have created a critical need for a reevaluation of the nutritional quality of the food supply. A particular group of vitamers, collectively referred to as folates, has received a great deal of attention due to their significan...

journal_title：Critical reviews in food science and nutrition

authors： Hawkes JG,Villota R

更新日期：1989-01-01 00:00:00

abstract：:Type 2 diabetes mellitus (T2DM) has become one of the most prevalent diseases on earth and several treatments have been developed. However, the current intervention approaches have not been as effective as expected. One promising supplementary strategy is the use of probiotics through direct or indirect approaches. Pr...

journal_title：Critical reviews in food science and nutrition

authors： Sun Z,Sun X,Li J,Li Z,Hu Q,Li L,Hao X,Song M,Li C

更新日期：2020-01-01 00:00:00

abstract：:Breast cancer is the commonest form of cancer in women worldwide. It has been suggested that chronic hyperinsulinemia associated with insulin resistance plays a role in breast cancer etiology. To test the hyperinsulinemia hypothesis, a dietary pattern associated with a high glycemic index and glycemic load, both proxi...

journal_title：Critical reviews in food science and nutrition

authors： Mullie P,Koechlin A,Boniol M,Autier P,Boyle P

更新日期：2016-01-01 00:00:00

abstract：:Buckwheat is a rich source of starch, proteins, minerals and antioxidants, and as such has become a popular functional ingredient incorporated in diverse recipes/products with particular use in the gluten free market. Due to the absence of gluten, application of buckwheat or buckwheat derived ingredients in this parti...

journal_title：Critical reviews in food science and nutrition

authors： Starowicz M,Koutsidis G,Zieliński H

更新日期：2018-07-24 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：:Consumption of dietary ellagitannins (ETs) has been associated with different health benefits. Nonetheless, ETs are not bioavailable as such and are metabolized in vivo. They are partially converted into ellagic acid (EA) in the upper gastrointestinal (GI) tract, but this first metabolite is also poorly bioavailable. ...

journal_title：Critical reviews in food science and nutrition

authors： Garcia-Muñoz C,Vaillant F

更新日期：2014-01-01 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：:General cheese manufacturing involves high temperatures, fermentation and ripening steps that function as hurdles to microbial growth. On the other hand, the application of several different formulations and manufacturing techniques may create a bacterial protective environment. In cheese, the persistent behavior of S...

journal_title：Critical reviews in food science and nutrition

authors： Dos Santos Rosario AIL,da Silva Mutz Y,Castro VS,da Silva MCA,Conte-Junior CA,da Costa MP

更新日期：2020-06-10 00:00:00

abstract：:In adults, worldwide, the number one cause of death is coronary heart disease. Current guidelines generally recommend reduced consumption of saturated fat to reduce the risk of cardiovascular disease. However, some evidence suggests that consumption of saturated fat does not increase that risk. Recently, to address th...

journal_title：Critical reviews in food science and nutrition

authors： Szajewska H,Szajewski T

更新日期：2016-09-09 00:00:00

abstract：:This review presents an overview of the application of molecular dynamic simulation to study food proteins. Processing of food using thermal, chemical, radiation, electromagnetic, and mechanical techniques is subject to its macromolecular bio-components such as carbohydrates and proteins to extreme heat, ionic strengt...

journal_title：Critical reviews in food science and nutrition

authors： Singh A,Vanga SK,Orsat V,Raghavan V

更新日期：2018-01-01 00:00:00

abstract：:Cardiovascular disease (CVD) remains the first cause of mortality in Western countries. Among cardiometabolic risk factors, dyslipidemia, and especially high low-density lipoprotein cholesterol (LDL-C) concentrations, have been extensively linked to the development and progression of atherosclerosis and to CVD events....

journal_title：Critical reviews in food science and nutrition

authors： Gomez-Delgado F,Katsiki N,Lopez-Miranda J,Perez-Martinez P

更新日期：2020-06-09 00:00:00

abstract：:Storage proteins of soybean mostly consist of globulins, which are classified according to their sedimentation coefficient. Among 4 major types: 2S, 7S, 11S, and 15S of globulins, 7S and 11S constitute major fraction. The 11S fraction consists only of glycinin and 7S fraction majorly consists of β-conglycinin, small a...

journal_title：Critical reviews in food science and nutrition

authors： Singh A,Meena M,Kumar D,Dubey AK,Hassan MI

更新日期：2015-01-01 00:00:00

abstract：:Alpha-linolenic acid (ALA) is the parent essential fatty acid of the omega-3 family. This family includes docosahexaenoic acid (DHA), which has been conserved in neural signaling systems in the cephalopods, fish, amphibian, reptiles, birds, mammals, primates, and humans. This extreme conservation, in spite of wide gen...

journal_title：Critical reviews in food science and nutrition

authors： Stark AH,Reifen R,Crawford MA

更新日期：2016-10-25 00:00:00

abstract：:The combination of levulinic acid and sodium dodecyl sulfate (SDS) in recent years has shown considerable promise as an antimicrobial intervention. Both ingredients have been designated by the U.S. Food and Drug Administration (FDA) as Generally Recognized as Safe (GRAS) for being used as a flavoring agent and multipu...

journal_title：Critical reviews in food science and nutrition

authors： Zhou M,Doyle MP,Chen D

更新日期：2020-01-01 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

authors： Alhabeeb H,Kord-Varkaneh H,Tan SC,Găman MA,Otayf BY,Qadri AA,Alomar O,Salem H,Al-Badawi IA,Abu-Zaid A

更新日期：2020-12-25 00:00:00

abstract：:Viscosity is a physicochemical property associated with dietary fibers, particularly soluble dietary fibers. Viscous dietary fibers thicken when mixed with fluids and include polysaccharides such as gums, pectins, psyllium, and beta-glucans. Although insoluble fiber particles may affect viscosity measurement, viscosit...

journal_title：Critical reviews in food science and nutrition

authors： Dikeman CL,Fahey GC

更新日期：2006-01-01 00:00:00