Science dialogue mapping of knowledge and knowledge gaps related to the effects of dairy intake on human cardiovascular health and disease.

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：:Moringa oleifera Lam. is a perennial tropical deciduous tree with high economic and pharmaceutical value. As an edible plant, M. oleifera Lam. is rich in nutrients, such as proteins, amino acids, mineral elements and vitamins. Besides, it also contains an important number of bioactive phytochemicals, such as polysacch...

journal_title：Critical reviews in food science and nutrition

authors： Wang F,Bao Y,Zhang C,Zhan L,Khan W,Siddiqua S,Ahmad S,Capanoglu E,Skalicka-Woźniak K,Zou L,Simal-Gandara J,Cao H,Weng Z,Shen X,Xiao J

更新日期：2021-01-06 00:00:00

abstract：:Inappropriate food behavior contributes to obesity and leads to vitamin deficiency. This review discusses the nutritional status of water- and fat-soluble vitamins in obese subjects. We verified that most vitamins are deficient in obese individuals, especially the fat-soluble vitamins, folic acid, vitamin B12 and vita...

journal_title：Critical reviews in food science and nutrition

authors： Thomas-Valdés S,Tostes MDGV,Anunciação PC,da Silva BP,Sant'Ana HMP

更新日期：2017-10-13 00:00:00

abstract：:Microarray technology is a powerful tool for the global evaluation of gene expression profiles in tissues and for understanding many of the factors controlling the regulation of gene transcription. This technique not only provides a considerable amount of information on markers and predictive factors that may potentia...

journal_title：Critical reviews in food science and nutrition

authors： Masotti A,Da Sacco L,Bottazzo GF,Alisi A

更新日期：2010-08-01 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：: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：: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：: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：: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：:The use of live probiotic bacteria as food supplement has become popular. Capability of probiotic bacteria to be kept at room temperature becomes necessary for customer's convenience and manufacturer's cost reduction. Hence, production of dried form of probiotic bacteria is important. Two common drying methods commonl...

journal_title：Critical reviews in food science and nutrition

authors： Dianawati D,Mishra V,Shah NP

更新日期：2016-07-26 00:00:00

abstract：:Soyabean contains about 48 to 50% proteins. Among these, storage proteins are predominant. 7S and 11S globulins are two storage proteins that constitute 80% of the total protein content in soyabean. Moreover, there are other less abundant storage proteins such as 2S, 9S, and 15S globulins. In addition to globulins, en...

journal_title：Critical reviews in food science and nutrition

authors： García MC,Torre M,Marina ML,Laborda F

更新日期：1997-06-01 00:00:00

abstract：:There has lately been a renewed interest in Riboflavin owing to insight into its recognition as an essential component of cellular biochemistry. The knowledge of the mechanisms and regulation of intestinal absorption of riboflavin and its health implications has significantly been expanded in recent years. The purpose...

journal_title：Critical reviews in food science and nutrition

authors： Thakur K,Tomar SK,Singh AK,Mandal S,Arora S

更新日期：2017-11-22 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：:Worldwide obesity and related comorbidities are increasing, but identifying new therapeutic targets remains a challenge. A plethora of microarray studies in diet-induced obesity models has provided large datasets of obesity associated genes. In this review, we describe an approach to examine the underlying molecular n...

journal_title：Critical reviews in food science and nutrition

authors： Kim E,Kim EJ,Seo SW,Hur CG,McGregor RA,Choi MS

更新日期：2014-01-01 00:00:00

abstract：:During the past few decades, food industry has explored various novel thermal and non-thermal processing technologies to minimize the associated high-quality loss involved in conventional thermal processing. Among these are the novel agitation systems that permit forced convention in canned particulate fluids to impro...

journal_title：Critical reviews in food science and nutrition

authors： Singh AP,Singh A,Ramaswamy HS

更新日期：2017-05-03 00:00:00

abstract：:Rice (Oryza sativa) is the most important staple food for a large part of the world's human population, especially in East and South Asia, the Middle East, Latin America, and the West Indies. It provides more than one fifth of the calories consumed worldwide by the human. It is the second leading cereal crop and stapl...

journal_title：Critical reviews in food science and nutrition

authors： Sharif MK,Butt MS,Anjum FM,Khan SH

更新日期：2014-01-01 00:00:00

abstract：:During recent decades, the food industry, consumers, and regulatory authorities have developed a significant interest in functional foods because of their potential benefits for human health over and above their basic nutritional value. Tomato is the second most important vegetable crop in the world. The amount of the...

journal_title：Critical reviews in food science and nutrition

authors： Viuda-Martos M,Sanchez-Zapata E,Sayas-Barberá E,Sendra E,Pérez-Álvarez JA,Fernández-López J

更新日期：2014-01-01 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：:Nuclear magnetic resonance (NMR) is a rapid, accurate and non-invasive technology and widely used to detect the quality of food, particularly to fruits and vegetables, meat and aquatic products. This review is a survey of recent developments in experimental results for the quality of food on various NMR technologies i...

journal_title：Critical reviews in food science and nutrition

authors： Fan K,Zhang M

更新日期：2019-01-01 00:00:00

abstract：:Bottled white wine may be exposed to UV-visible light for considerable periods of time before it is consumed. Light exposure may induce an off-flavor known as "sunlight" flavor, bleach the color of the wine, and/or increase browning and deplete sulfur dioxide. The changes that occur in bottled white wine exposed to li...

journal_title：Critical reviews in food science and nutrition

authors： Grant-Preece P,Barril C,Schmidtke LM,Scollary GR,Clark AC

更新日期：2017-03-04 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：: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：: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：BACKGROUND:Toxoplasmosis is a zoonotic disease causing severe symptoms in pregnant women and immunocompromised individuals. On average, worldwide, around 30% of people are seropositive. The oral transmission route is of great significance and food, particularly meat, is an important transmission vehicle for T. gondii. ...

journal_title：Critical reviews in food science and nutrition

authors： Belluco S,Simonato G,Mancin M,Pietrobelli M,Ricci A

更新日期：2018-01-01 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：:In recent years, scientific community has been gathering increasingly more insight on the dynamics that are at play in metabolic and inflammatory disorders. These rapidly growing conditions are reaching epidemic proportions, bringing clinicians and researcher's new challenges. The specific roles and modulating propert...

journal_title：Critical reviews in food science and nutrition

authors： Almeida D,Machado D,Andrade JC,Mendo S,Gomes AM,Freitas AC

更新日期：2020-01-01 00:00:00

abstract：:Fermented milk is a potential source of various biologically active peptides with specific health benefits. Angiotensin converting enzyme inhibitory (ACE-I) peptides are one of the most studied bioactive peptides produced during milk fermentation. The presence of these peptides is reported in various fermented milk pr...

journal_title：Critical reviews in food science and nutrition

authors： Rai AK,Sanjukta S,Jeyaram K

更新日期：2017-09-02 00:00:00

abstract：:Type 2 diabetes mellitus (T2DM) is the most prevalent disease and becoming a serious public health threat worldwide. It is a severe endocrine metabolic disorder that has the ability to induce serious complications in all kinds of organs. Although mechanisms of anti-diabetics have been described before, we focus here o...

journal_title：Critical reviews in food science and nutrition

authors： Zhao C,Yang C,Wai STC,Zhang Y,P Portillo M,Paoli P,Wu Y,San Cheang W,Liu B,Carpéné C,Xiao J,Cao H

更新日期：2019-01-01 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：PURPOSE:Childhood and Adolescent overweight and obesity may be associated with psychological problems. We aimed to conduct a systematic review and summarize published articles on the association between overweight/obesity with risk of depression, anxiety, low self-esteem, and body dissatisfaction among children and ado...

journal_title：Critical reviews in food science and nutrition

authors： Moradi M,Mozaffari H,Askari M,Azadbakht L

更新日期：2020-09-28 00:00:00