Association between overweight/obesity with depression, anxiety, low self-esteem, and body dissatisfaction in children and adolescents: a systematic review and meta-analysis of observational studies.

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：:"Functional" foods are branded foods, which claim, explicitly or implicitly, to improve health or well being. We review typical functional foods and their ingredients, efficacy, and safety. We also review regulations for health claims for foods worldwide. These regulations often allow manufacturers to imply that a foo...

journal_title：Critical reviews in food science and nutrition

authors： Katan MB,De Roos NM

更新日期：2004-01-01 00:00:00

abstract：:Fruit aroma is mainly contributed by free and glycosidically bound aroma compounds, in which glycosidically bound form can be converted into free form during storage and processing, thereby enhancing the overall aroma property. In recent years, the bound aroma precursors have been widely used as flavor additives in th...

journal_title：Critical reviews in food science and nutrition

authors： Liang Z,Fang Z,Pai A,Luo J,Gan R,Gao Y,Lu J,Zhang P

更新日期：2020-09-03 00:00:00

abstract：:Phenolic lipids are multifunctional compounds which play an important biological role in the body. Their unique biologic functionality stems from their strong amphiphilic character which allows them to be incorporated in erythrocytes. Through membrane incorporation, these compounds exert their biological effects on ne...

journal_title：Critical reviews in food science and nutrition

authors： Meshginfar N,Tavakoli H,Dornan K,Hosseinian F

更新日期：2020-05-02 00:00:00

abstract：:Although nutritional supplements purported to increase muscle mass are widely available at health food stores, gyms, by mail order, and over the Internet, many of these supplements have little or no data to support their claims. This article reviews the theory and research behind popular nutritional supplements common...

journal_title：Critical reviews in food science and nutrition

authors： Clarkson PM,Rawson ES

更新日期：1999-07-01 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：:Among microbial enzymes, inulinases or fructo-furanosylhydrolases have received considerable attention in the past decade, and as a result, a variety of applications based on enzymatic hydrolysis of inulin have been documented. Inulinases are employed for generation of fructose and inulo-oligosaccharides (IOS) in a si...

journal_title：Critical reviews in food science and nutrition

authors： Rawat HK,Soni H,Treichel H,Kango N

更新日期：2017-12-12 00:00:00

abstract：:The chemistry and use of lysozyme as a food preservative and a pharmaceutical are reviewed. Lysozyme inhibits the growth of deleterious organisms, thus prolonging shelf life. Chemicals used to improve the preservative effect of lysozyme and those that inhibit the enzyme are discussed, along with the stability of lysoz...

journal_title：Critical reviews in food science and nutrition

authors： Proctor VA,Cunningham FE

更新日期：1988-01-01 00:00:00

abstract：:Rice is the principle staple and energy source for nearly half the world's population and therefore has significant nutrition and health implications. Rice is generally considered a high glycemic index (GI) food, however, this depends on varietal, compositional, processing, and accompaniment factors. Being a major con...

journal_title：Critical reviews in food science and nutrition

authors： Kaur B,Ranawana V,Henry J

更新日期：2016-01-01 00:00:00

abstract：:Microalgae have been considered as alternative sustainable resources for high-value bioproducts such as lipids (especially triacylglycerides [TAGs]), polyunsaturated fatty acids (PUFAs), and carotenoids, due to their relatively high photosynthetic efficiency, no arable land requirement, and ease of scale-up. It is of ...

journal_title：Critical reviews in food science and nutrition

authors： Liang MH,Wang L,Wang Q,Zhu J,Jiang JG

更新日期：2019-01-01 00:00:00

abstract：:With the increasing demand for natural products by the consumer in the marketplace it is necessary to see a proportional increase in behind-the-scenes science to ensure that the ideology of safety and honesty, that is justifiably expected by the wider public, is adequately satisfied. It is of essence to have a fair ye...

journal_title：Critical reviews in food science and nutrition

authors： Sadgrove NJ

更新日期：2021-01-22 00:00:00

abstract：:The quality and safety of food products are the two factors that most influence the demands made by consumers. Contractual food sterilization and preservation methods often result in unfavorable changes in functional properties of foods. High-pressure processing (HPP) (50-1000 MPa) is a non-thermal preservation techni...

journal_title：Critical reviews in food science and nutrition

authors： Ravash N,Peighambardoust SH,Soltanzadeh M,Pateiro M,Lorenzo JM

更新日期：2020-12-21 00:00:00

abstract：:The genetically programmed reduction in lactase activity during adulthood affects 70% of the world adult population and can cause severe digestive disorders, which are the sign of lactose intolerance. Lactose intolerance symptoms vary depending on the residual lactase activity, the small bowel transit time, and especi...

journal_title：Critical reviews in food science and nutrition

authors： Corgneau M,Scher J,Ritie-Pertusa L,Le DTL,Petit J,Nikolova Y,Banon S,Gaiani C

更新日期：2017-10-13 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：: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：: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：:The lay press often heralds polyphenols as panacea for all sorts of diseases. The rationale is that their antioxidant activity would prevent free radical damage to macromolecules. However, basic and clinical science is showing that the reality is much more complex than this and that several issues, notably content in ...

journal_title：Critical reviews in food science and nutrition

authors： Visioli F,De La Lastra CA,Andres-Lacueva C,Aviram M,Calhau C,Cassano A,D'Archivio M,Faria A,Favé G,Fogliano V,Llorach R,Vitaglione P,Zoratti M,Edeas M

更新日期：2011-07-01 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：: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：:This systematic review and meta-analysis of randomized controlled trials (RCTs) was conducted to summarize the effect of resveratrol intake on weight loss. We searched the following databases until July 2018: MEDLINE, EMBASE, Web of Science and Cochrane Central Register of Controlled Trials. Data were pooled using the...

journal_title：Critical reviews in food science and nutrition

authors： Tabrizi R,Tamtaji OR,Lankarani KB,Akbari M,Dadgostar E,Dabbaghmanesh MH,Kolahdooz F,Shamshirian A,Momen-Heravi M,Asemi Z

更新日期：2020-01-01 00:00:00

abstract：:The gut microbiota-derived metabolite trimethylamine N-oxide (TMAO) has been regarded as one of the potent risk factors of cardiovascular events and diabetes. However, its association with possible inflammatory mediators has not been revealed yet. In the current meta-analysis, we quantitatively summarized the results ...

journal_title：Critical reviews in food science and nutrition

authors： Farhangi MA,Vajdi M

更新日期：2020-01-01 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

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：: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：:The therapeutic effects of carotenoids as dietary supplements to control or even treat some specific diseases including diabetic retinopathy, cardiovascular diseases, bacterial infections, as well as breast, prostate, and skin cancer are discussed in this review and also thoughts on future research for their widesprea...

journal_title：Critical reviews in food science and nutrition

authors： Maghsoudi S,Taghavi Shahraki B,Rabiee N,Fatahi Y,Bagherzadeh M,Dinarvand R,Ahmadi S,Rabiee M,Tahriri M,Hamblin MR,Tayebi L,Webster TJ

更新日期：2021-01-05 00:00:00

abstract：:This review has attempted to examine information pertaining to the role of cassava (Manihot esculenta) as a major food source for a large part of the world population, particularly the countries of South America, Africa, and Asia, where it is primarily a major source of energy for 300 to 500 million people. Its cultiv...

journal_title：Critical reviews in food science and nutrition

authors： Okezie BO,Kosikowski FV

更新日期：1982-01-01 00:00:00

abstract：:The increasing consumption of dried fruits requires further attention on the quality parameters. Drying has become necessary because most fruits are highly perishable owing to their high moisture content and the need to make them available all year round and at locations where they are not produced. In addition to pre...

journal_title：Critical reviews in food science and nutrition

authors： Omolola AO,Jideani AI,Kapila PF

更新日期：2017-01-02 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：: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：: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