Functional foods modulating inflammation and metabolism in chronic diseases: a systematic review.

abstract：:Biofilms are the universal lifestyle of bacteria enclosed in extracellular polymeric substances (EPS) on the contact surfaces of food processing facilities. The EPS-encapsulated foodborne bacterial pathogens are the main food contaminant sources, posing a serious threat to human health. The microcrystalline, sophistic...

journal_title：Critical reviews in food science and nutrition

authors： Pu H,Xu Y,Sun DW,Wei Q,Li X

更新日期：2020-09-03 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：:The role of vitamin D beyond its classical function in calcium homeostasis has been of significant interest in recent years. There has been expanding research on the pleiotropic role of vitamin D in pregnancy and the implications of its deficiency on maternal-fetal outcomes. Several studies have associated low materna...

journal_title：Critical reviews in food science and nutrition

authors： Agarwal S,Kovilam O,Agrawal DK

更新日期：2018-03-24 00:00:00

abstract：:Cold plasma is one of the techniques used in recent years to improve the functionality and interfacial attributes of biopolymers. Employing cold plasma for the treatment and modification of biopolymers possesses several advantages including its biocompatibility, elimination of toxic solvents usage, treatment consisten...

journal_title：Critical reviews in food science and nutrition

authors： Bahrami R,Zibaei R,Hashami Z,Hasanvand S,Garavand F,Rouhi M,Jafari SM,Mohammadi R

更新日期：2020-11-19 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：:Preventing food from fungal infestation has become a cause of great concern as food safety is of particular importance to public health globally. Recently International Agency for Research on Cancer (IARC) and the World Health Organization (WHO) in its 2016 press release has urged to take action against widespread myc...

journal_title：Critical reviews in food science and nutrition

authors： Mishra S,Srivastava S,Dewangan J,Divakar A,Kumar Rath S

更新日期：2020-01-01 00:00:00

abstract：:Folate is an essential micronutrient involved in numerous vital biological reactions. The dietary consumption of naturally occurring vitamin B9 is often inadequate in many countries, and supplementation or fortification programs (using synthetic folic acid) are implemented to alleviate folate deficiency. Other food-ba...

journal_title：Critical reviews in food science and nutrition

authors： Saubade F,Hemery YM,Guyot JP,Humblot C

更新日期：2017-12-12 00:00:00

abstract：:The knowledge of the electrical properties of the materials to be processed or measured is important in the design of the equipment. Dielectric properties determine the behavior of the materials, when subjected to high frequency or microwave fields in dielectric heating processes or cooking. This article is a review o...

journal_title：Critical reviews in food science and nutrition

authors： Içier F,Baysal T

更新日期：2004-01-01 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：: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：: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：: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：: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 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：:The demand for food and beverage markets has increased as a result of population increase and in view of health awareness. The quality of products from food processing industry has to be improved economically by incorporating greener methodologies that enhances the safety and shelf life via the enzymes application whi...

journal_title：Critical reviews in food science and nutrition

authors： Taheri-Kafrani A,Kharazmi S,Nasrollahzadeh M,Soozanipour A,Ejeian F,Etedali P,Mansouri-Tehrani HA,Razmjou A,Yek SM,Varma RS

更新日期：2020-07-25 00:00:00

abstract：:In recent years, neural networks have turned out as a powerful method for numerous practical applications in a wide variety of disciplines. In more practical terms neural networks are one of nonlinear statistical data modeling tools. They can be used to model complex relationships between inputs and outputs or to find...

journal_title：Critical reviews in food science and nutrition

authors： Baykal H,Yildirim HK

更新日期：2013-01-01 00:00:00

abstract：:Fishery products are delicious, nutritional and healthy foods, and their popularity in today's market is growing. With the changes in consumer consumption expectations as well as the development of reliable cold-chains, fresh preprocessed fishery products such as fillets are more popular with consumers and producers b...

journal_title：Critical reviews in food science and nutrition

authors： Yu D,Wu L,Regenstein JM,Jiang Q,Yang F,Xu Y,Xia W

更新日期：2020-01-01 00:00:00

abstract：:Millets, cereals and grains play an important role in providing adequate nutrition and as well shown to possess beneficial effects on lifestyle disorders. Several studies on millet seed proteins and their hydrolysates, have demonstrated their physiological role in the prevention of chronic diseases by acting on variou...

journal_title：Critical reviews in food science and nutrition

authors： Majid A,Priyadarshini C G P

更新日期：2020-01-01 00:00:00

abstract：:Lifestyle-related diseases constitute a major concern in the twenty-first century, with millions dying worldwide each year due to chosen lifestyles and associated complications such as obesity, type 2 diabetes, hypertension, and hypercholesterolemia. Although synthetic drugs have been shown to be quite effective in th...

journal_title：Critical reviews in food science and nutrition

authors： Singh BP,Aluko RE,Hati S,Solanki D

更新日期：2021-01-28 00:00:00

abstract：:Carrageenan (CGN) is a common food additive that has been widely used for decades as a gelling, thickening and stabilizing agent. Carrageenan has been proven safe for human consumption; however, there has been significant confusion in the literature between CGN and the products of intentional acid-hydrolysis of CGN, w...

journal_title：Critical reviews in food science and nutrition

authors： McKim JM,Willoughby JA Sr,Blakemore WR,Weiner ML

更新日期：2019-01-01 00:00:00

abstract：:The remarkable growth of therapeutic peptide development in the past decade has led to a large number of market approvals and the market value is expected to hit $25 billion by 2018. This significant market increase is driven by the increasing incidences of metabolic and cardiovascular diseases and technological advan...

journal_title：Critical reviews in food science and nutrition

authors： Daliri EB,Lee BH,Oh DH

更新日期：2018-01-01 00:00:00

abstract：:Several studies have demonstrated that peptides obtained from the proteins of different bean species have the potential to act on therapeutic targets of noncommunicable chronic diseases or NCDs. However, peptides with great structural diversity can be obtained from the hydrolysis of proteins present in foods. Therefor...

journal_title：Critical reviews in food science and nutrition

authors： de Fátima Garcia B,de Barros M,de Souza Rocha T

更新日期：2020-06-01 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：:Food safety is a great public concern, and outbreaks of food-borne illnesses can lead to disturbance to the society. Consequently, fast and nondestructive methods are required for sensing the safety situation of produce. As an emerging technology, hyperspectral imaging has been successfully employed in food safety ins...

journal_title：Critical reviews in food science and nutrition

authors： Feng YZ,Sun DW

更新日期：2012-01-01 00:00:00

abstract：:Hyperlipidemia is one of the major risk factor for the development of cardiovascular disease. Hypolipidemic nutraceuticals and functional foods help improve serum lipid profiles as reducing total cholesterol, triglyceride, and low-density lipoprotein cholesterol, while elevating high-density lipoprotein cholesterol. T...

journal_title：Critical reviews in food science and nutrition

authors： Chen G,Wang H,Zhang X,Yang ST

更新日期：2014-01-01 00:00:00

abstract：:Much of the present research on the physiological effects of dietary fiber and starch has been done on sources isolated from the parent material, and it is not clear whether they have the same effects if fed in the intact or whole grain. For dietary fiber, physiological effect depends on extent of fermentation in the ...

journal_title：Critical reviews in food science and nutrition

authors： Stephen AM

更新日期：1994-01-01 00:00:00

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：:Today's ageing population is an ever-increasing, highly diverse group of people wanting to live a healthy and enjoyable life. Seniors increasingly see the importance of eating healthy and delicious food in a pleasant environment in achieving happiness and well-being. Up until now, the food industry has been rather slo...

journal_title：Critical reviews in food science and nutrition

authors： Costa AI,Jongen WM

更新日期：2010-06-01 00:00:00

abstract：:Ethylene is a plant hormone controlling a wide range of physiological processes in plants. During postharvest storage of fruit and vegetables ethylene can induce negative effects including senescence, over-ripening, accelerated quality loss, increased fruit pathogen susceptibility, and physiological disorders, among o...

journal_title：Critical reviews in food science and nutrition

authors： Martínez-Romero D,Bailén G,Serrano M,Guillén F,Valverde JM,Zapata P,Castillo S,Valero D

更新日期：2007-01-01 00:00:00