Some essential phytochemicals and the antioxidant potential in fresh and dried persimmon.

abstract：:Stabilizing wheat germ by defatting increased the protein content to 38% and also increased the soluble fiber from 2.07 to 3.01% and insoluble fiber increased from 14.4 to 24.49%, whereas steaming was highly effective in completely inactivating the lipase activity and most of the lipoxygenase activity. Addition of def...

journal_title：International journal of food sciences and nutrition

authors： Bansal S,Sudha ML

更新日期：2011-08-01 00:00:00

abstract：:We performed systematic review and meta-analysis of published studies that investigated the potential association between fried food consumption and prostate cancer risk. Four case-control studies were finally selected for this systematic literature review, totaling 2579 cancer patients and 2277 matched controls. In t...

journal_title：International journal of food sciences and nutrition

authors： Lippi G,Mattiuzzi C

更新日期：2015-01-01 00:00:00

abstract：:Mineral contents of four mulberry fruits and their pekmez samples growing particularly in the Malatya province in Turkey were determined by inductively coupled plasma atomic emission spectrometry. All samples contained high amounts of calcium, potassium, magnesium, sodium, phosphorus and sulphur. The highest mineral c...

journal_title：International journal of food sciences and nutrition

authors： Akbulut M,Ozcan MM

更新日期：2009-05-01 00:00:00

abstract：:γ-Oryzanol, a mixture of ferulic acid esters of triterpene alcohols and sterols, is a nutritionally important group of rice secondary metabolites. A library of 27 γ-oryzanol was assembled from existing data and used to assist identification and quantification of γ-oryzanol isolated from 16 Korean rice varieties (11 wh...

journal_title：International journal of food sciences and nutrition

authors： Kim HW,Kim JB,Cho SM,Cho IK,Li QX,Jang HH,Lee SH,Lee YM,Hwang KA

更新日期：2015-03-01 00:00:00

abstract：:Colorectal cancer is the third most common cancer worldwide. Growing evidence shows that about 47% of cases of colorectal cancer can be prevented by a healthy lifestyle. We performed a systematic review and meta-analysis aimed to evaluate the association between dietary fibre intake and the risk of colon cancer. We pe...

journal_title：International journal of food sciences and nutrition

authors： Gianfredi V,Salvatori T,Villarini M,Moretti M,Nucci D,Realdon S

更新日期：2018-12-01 00:00:00

abstract：AIM:Study the shelf-life quality changes in raspberry juice with encapsulated lactobacilli (Lactobacillus rhamnosus NRRL B-4495 and Lactobacillus acidophilus NRRL B-442) obtained by spray drying and understand the various factors involved. METHODS AND RESULTS:Raspberry powder was obtained from spray drying lactobacill...

journal_title：International journal of food sciences and nutrition

authors： Anekella K,Orsat V

更新日期：2014-06-01 00:00:00

abstract：:Reports have shown that Delta-5 polyunsaturated fatty acids (-5 PUFA) are enriched at sn-1,3 positions of triacylglycerols (TAG) in pine (Pinus koraiensis) nut oil (Pn). As a major Delta-5 PUFA, pinolenic acid (Pi) is about 14.2% in the oil, while the percentage of Pi at the sn-1 and/or sn-3 positions in TAG was found...

journal_title：International journal of food sciences and nutrition

authors： Zhu XM,Hu JN,Shin JA,Li D,Jin J,Adhikari P,Akoh CC,Lee JH,Choi SW,Lee KT

更新日期：2010-03-01 00:00:00

abstract：:This study evaluated if vitamin E consumption affects gut microbiota. Mice were grouped into control, low vitamin E (LV), and high vitamin E (HV). LV and HV were fed DL-α-tocopherol at 0.06 mg/20 g and 0.18 mg/20 g of body weight per day, respectively, for 34 days. Body weight of mice was measured before and after vit...

journal_title：International journal of food sciences and nutrition

authors： Choi Y,Lee S,Kim S,Lee J,Ha J,Oh H,Lee Y,Kim Y,Yoon Y

更新日期：2020-03-01 00:00:00

abstract：BACKGROUND:Dietary antioxidant intake has been suggested to protect against oxidative damage and related clinical complications. The aim of the present study was to assess the potential relationships between the dietary total antioxidant capacity (TAC) and obesity-related features in children and adolescents. MATERIAL...

journal_title：International journal of food sciences and nutrition

authors： Puchau B,Ochoa MC,Zulet MA,Marti A,Martínez JA,Members G

更新日期：2010-11-01 00:00:00

abstract：:Amaranth is a Native American grain appreciated for its high nutritional properties including high mineral content. The aim of this study was to evaluate the availability of Fe, Zn and Ca from extruded products made with two varieties of amaranth and their mixtures with maize at two levels of replacement. Mineral avai...

journal_title：International journal of food sciences and nutrition

authors： Galan MG,Drago SR,Armada M,José RG

更新日期：2013-06-01 00:00:00

abstract：:The nutritional effects of fish oil, which is rich in the n-3 polyunsaturated fatty acids, have been reported. In this randomized, placebo-controlled, double-blind, crossover study, we evaluated the effects of dietary fish oil capsules on the hematological parameters of healthy middle-aged Japanese men with a high lev...

journal_title：International journal of food sciences and nutrition

authors： Watanabe N,Watanabe Y,Kumagai M,Fujimoto K

更新日期：2009-01-01 00:00:00

abstract：:Personalised nutrition (PN) products and services have the potential to enhance the health and quality of life of older adults. However, PN innovation is challenging and requires specific competencies and supportive collaborations. This paper reports findings from a Collective Intelligence Scenario-Based Design sessio...

journal_title：International journal of food sciences and nutrition

authors： Hogan MJ,Harney OM,Hanlon M,Pilch M,Walsh JC

更新日期：2021-01-17 00:00:00

abstract：:Lutein and docosahexaenoic acid (DHA) are associated with the prevention of age-related macular degeneration (AMD). Since microalgae are potent natural sources of these nutrients, their nutritional value should be evaluated based on the bioavailability of lutein and DHA for the retina via the plasmatic compartment. In...

journal_title：International journal of food sciences and nutrition

authors： Schnebelen-Berthier C,Acar N,Pouillart P,Thabuis C,Rodriguez B,Depeint F,Clerc E,Mathiaud A,Bourdillon A,Baert B,Bretillon L,Lecerf JM

更新日期：2015-03-01 00:00:00

abstract：:Dextrans are homopolysaccharides of D-glucose units produced by lactic acid bacteria. They have several technological applications and potential utilisation in positively modulating gut microbiota is attracting increasing attention. Whereas the prebiotic activity of low polymerisation degree (DP) dextrans has been est...

journal_title：International journal of food sciences and nutrition

authors： Amaretti A,Bottari B,Morreale F,Savo Sardaro ML,Angelino D,Raimondi S,Rossi M,Pellegrini N

更新日期：2020-08-01 00:00:00

abstract：:Mastication, the first step in food digestion, results in the breakdown of solid food and its lubrication with saliva. Although the rate and extent of starch digestion are closely dependent on the way food is chewed, this factor has not been adequately considered in the preparation of food for in vitro digestion exper...

journal_title：International journal of food sciences and nutrition

authors： Hoebler C,Devaux MF,Karinthi A,Belleville C,Barry JL

更新日期：2000-09-01 00:00:00

abstract：:The presence of furan in foods has received recent attention because of its association with harmful effects to human health. This compound, which is originated as a consequence of thermal treatment, is mainly found in canned, jarred, toasted and fried foods. The aim of this study was to estimate the exposure to furan...

journal_title：International journal of food sciences and nutrition

authors： Mesías M,Guerra-Hernández E,García-Villanova B

更新日期：2012-02-01 00:00:00

abstract：:Seaweeds are rich in vitamins, minerals, dietary fibres, proteins, polysaccharides and various functional polyphenols. Many researchers have focused on brown algae as a potential source of bioactive materials in the past few decades. Ecklonia cava is a brown seaweed that is abundant in the subtidal regions of Jeju Isl...

journal_title：International journal of food sciences and nutrition

authors： Wijesinghe WA,Jeon YJ

更新日期：2012-03-01 00:00:00

abstract：:The effect of browning intensity of qurshallah, a popular bakery product in Jordan leavened by ammonium bicarbonate and baked twice, on the protein quality was investigated. Light, medium and dark toasted qurshallah samples baked at the same temperature but for different times were used. Data on the proximate analysis...

journal_title：International journal of food sciences and nutrition

authors： Abu-Dweih BM,Tukan SK,Takruri HR

更新日期：2000-11-01 00:00:00

abstract：:2-Alkylcyclobutanones are routinely used as chemical markers for irradiated foods containing lipids. However, current extraction procedures (soxhlet-Florisil chromatography) for the isolation of these markers involve a long and tedious clean-up regime prior to GC-MS identification. A simple and rapid method for the is...

journal_title：International journal of food sciences and nutrition

authors： Tewfik IH,Ismail HM,Sumar S

更新日期：1999-01-01 00:00:00

abstract：:Socio-economic changes that have taken place in Africa have influenced people's eating habits in both rural and urban set-ups. Most people prefer introduced foods to traditional foods, including plant foods whose consumption is widely regarded as a primitive culture manifesting poor lifestyles. However, recent studies...

journal_title：International journal of food sciences and nutrition

authors： Orech FO,Christensen DL,Larsen T,Friis H,Aagaard-Hansen J,Estambale BA

更新日期：2007-12-01 00:00:00

abstract：:A high sodium intake, to which bread makes a major contribution, and a low potassium intake are believed to be important factors in the promotion of cardiovascular disease. Our aims was to determine to what extent salts of potassium could substitute sodium chloride and potassium-rich soya flour could replace wheat flo...

journal_title：International journal of food sciences and nutrition

authors： Braschi A,Gill L,Naismith DJ

更新日期：2009-09-01 00:00:00

abstract：:As the nutrition transition continues in Africa, it is crucial to identify population-specific dietary patterns. Healthy diets may then be promoted for prevention and alleviation of the chronic disease burden associated with nutrition. Using a semi-quantitate food frequency questionnaire, we conducted a cross-sectiona...

journal_title：International journal of food sciences and nutrition

authors： Akarolo-Anthony SN,Odubore FO,Yilme S,Aragbada O,Odonye G,Hu F,Willett W,Spiegelman D,Adebamowo CA

更新日期：2013-05-01 00:00:00

abstract：:Phytate, a salt of phytic acid (myo-inositol 1,2,3,4,5,6-hexakisphosphate), is found in certain plant-based foods. It strongly chelates minerals, forming insoluble complexes in the small intestine that cannot be digested or absorbed. Information on the phytate content of rice-based diets of children in Northeast Thail...

journal_title：International journal of food sciences and nutrition

authors： Krittaphol W,Bailey KB,Pongcharoen T,Winichagoon P,Gibson RS

更新日期：2006-11-01 00:00:00

abstract：:The in vivo bioactivity of polyphenols will depend on their bioavailability. Grape juice is an important source of dietary phenolics. This paper reports results that prove that quercetin (3,3',4',5,7-pentahydroxyflavone) is bioavailable after a single ingestion of red grape juice by healthy volunteers. Blood plasma sa...

journal_title：International journal of food sciences and nutrition

authors： Dávalos A,Castilla P,Gómez-Cordovés C,Bartolomé B

更新日期：2006-08-01 00:00:00

abstract：:Total-scale quantitative research literature analysis on the food toxicology scientific field has yet to be conducted. In this work, we identified and analysed food toxicology publications in the existing scientific literature. A literature search was performed with the online Web of Science database. Full records and...

journal_title：International journal of food sciences and nutrition

authors： Yeung AWK,Tzvetkov NT,Jóźwik A,Horbanczuk OK,Polgar T,Pieczynska MD,Sampino S,Nicoletti F,Berindan-Neagoe I,Battino M,Atanasov AG

更新日期：2020-02-01 00:00:00

abstract：:Phytoestrogens have generated interest in human health in view of their potential effect to reduce the risk of developing chronic diseases. Serum levels of phytoestrogens have been proposed as an alternative to measure the exposure of phytoestrogens. We evaluated the use of serum as a biomarker of phytoestrogen's inta...

journal_title：International journal of food sciences and nutrition

authors： Palma-Duran SA,Caire-Juvera G,Robles-Burgeño Mdel R,Ortega-Vélez MI,Gutiérrez-Coronado Mde L,Almada Mdel C,Chávez-Suárez K,Campa-Siqueiros M,Grajeda-Cota P,Saucedo-Tamayo Mdel S,Valenzuela-Quintanar AI

更新日期：2015-01-01 00:00:00

abstract：:In the present study, a near-infrared (NIR) filter-based technique along with chemometrics as an analytical tool was used for determination of adulteration of Indian honey with jaggery. A total of 56 honey samples adulterated with different concentrations of jaggery syrup were analyzed using the NIR transflectance met...

journal_title：International journal of food sciences and nutrition

authors： Mishra S,Kamboj U,Kaur H,Kapur P

更新日期：2010-05-01 00:00:00

abstract：:This work compares the phenolic contents and the total antioxidant capacity of the 36 most popular Brazilian foods submitted to aqueous extraction or in vitro digestion. The purpose was to evaluate the extent by which digestion differs from the simple aqueous extraction procedures of several food matrices. After in vi...

journal_title：International journal of food sciences and nutrition

authors： Koehnlein EA,Koehnlein ÉM,Corrêa RC,Nishida VS,Correa VG,Bracht A,Peralta RM

更新日期：2016-09-01 00:00:00

abstract：:Impacts of exogenous microorganisms and tea polyphenols on acid production and conversion during in vitro colonic fermentation of konjac glucomannan (KGM) were assessed in this study. Colonic fermentation of KGM by the fecal extract of healthy adults resulted in a propionate-rich profile, as acetic, propionic, butyric...

journal_title：International journal of food sciences and nutrition

authors： Zhao XH,Geng Q

更新日期：2016-01-01 00:00:00

abstract：OBJECTIVES:Celiac disease (CD) is treated by life-long gluten-free diet (GFD). Novel therapies are under development. Willingness of CD children's parents to alternative therapies and GFD impact were evaluated. METHODS:Parents of celiac children on GFD were investigated on need and preference for novel CD therapies, c...

journal_title：International journal of food sciences and nutrition

authors： Norsa L,Tomba C,Agostoni C,Branchi F,Bardella MT,Roncoroni L,Conte D,Elli L

更新日期：2015-01-01 00:00:00