Chemical composition and antimicrobial activity of the extracts of Kefe cumin (Laser trilobum L.) fruits from different regions.

abstract：:The characterization and stability evaluation of food and food constituents (chemical active ingredient/microorganism) for which nutrition or health claims want to be requested are essential for the success of an application to EFSA. This work reviews the requirements that must be fulfilled for a full characterization...

journal_title：International journal of food sciences and nutrition

authors： González-Ferrero C,Sáiz-Abajo MJ

更新日期：2015-07-01 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：:Polyunsaturated fatty acids (PUFAs) have been considered of great interest for human health due to their potential anti-inflammatory action that may protect from a number of chronic-degenerative diseases with an inflammatory pathogenesis. This review aimed to report the most updated evidence of both n-3 and n-6 PUFAs ...

journal_title：International journal of food sciences and nutrition

authors： Marventano S,Kolacz P,Castellano S,Galvano F,Buscemi S,Mistretta A,Grosso G

更新日期：2015-01-01 00:00:00

abstract：:Three sample preparation methods--proteolysis to determine the initial species distribution, and an in vitro gastric and gastrointestinal digestion to assess the bioavailability of selenium--were applied to extract the selenium from selenized green onion and chive samples. Ion exchange chromatography was coupled to a ...

journal_title：International journal of food sciences and nutrition

authors： Kápolna E,Fodor P

更新日期：2007-06-01 00:00:00

abstract：:It is well-documented that body fat and body fat distribution are related to increased risk for cardiovascular disease, hyperinsulinaemia, and diabetes mellitus. The purpose of this study was to investigate the impact of smoking status, physical activity and place of living on body fat and fat distribution of Greek el...

journal_title：International journal of food sciences and nutrition

authors： Papadopoulou SK,Laparidis K,Hassapidou M

更新日期：2005-12-01 00:00:00

abstract：:A decline in adherence to the Mediterranean dietary pattern has been observed over the last years. The aim of this study was to assess the level of adherence to the Mediterranean diet and possible determinants in the Mediterranean healthy Eating, Aging and Lifestyle (MEAL) study cohort. Demographic and dietary data of...

journal_title：International journal of food sciences and nutrition

authors： Marventano S,Godos J,Platania A,Galvano F,Mistretta A,Grosso G

更新日期：2018-02-01 00:00:00

abstract：:Long-term stress exposure can lead to disturbed homeostasis and cause many life-style diseases. Phloridzin possesses various bioactivities, but the understanding of the effects of phloridzin on stress-related lipid metabolism disorder is limited. Our results demonstrate that phloridzin improved plasma lipoprotein lipa...

journal_title：International journal of food sciences and nutrition

authors： Wang GE,Li YF,Wu YP,Tsoi B,Zhang SJ,Cao LF,Kurihara H,He RR

更新日期：2014-11-01 00:00:00

abstract：:Powdered infant formula (PIF) can be the sole source of nutrition for babies and infants. Monitoring conformational changes in protein during manufacture of PIF is critical in order to maintain its nutritional value. This study presents the development of a calibration model for monitoring conformational changes in PI...

journal_title：International journal of food sciences and nutrition

authors： Pabari RM,Togashi D,Cama-Moncunill R,El Arnaout T,Rifai H,Cruise P,Cullen PJ,Sullivan C

更新日期：2015-01-01 00:00:00

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：:Thiamin and riboflavin were determined in the sea urchin, Paracentrotus lividus, by reversed-phase liquid chromatography with fluorescence detection and a mobile phase consisting of 72% 0.005 M NH(4)OAc and 28% MeOH at a flow rate of 1.450 ml/min. The total analysis time never exceeded 20 min. After acid hydrolysis an...

journal_title：International journal of food sciences and nutrition

authors： Rodríguez-Bernaldo De Quirós A,López-Hernández J,Simal-Lozano J

更新日期：2004-06-01 00:00:00

abstract：:Diet is an important source of exogenous advanced glycation end products (AGEs). Dietary AGEs content depends on nutrient composition and on the way food is processed/cooked. The objective of our study was to compare AGEs intake of two different ethnic groups (Mexicans and non-Hispanic whites) with type 2 diabetes mel...

journal_title：International journal of food sciences and nutrition

authors： Luevano-Contreras C,Garay-Sevilla ME,Preciado-Puga M,Chapman-Novakofski KM

更新日期：2013-02-01 00:00:00

abstract：:The Japanese mint (Mentha arvensis) oil (JMO) was effective as fumigant against Sitophilus oryzae in sorghum (Sorghum bicolor). The observations on the effect of JMO treatment at a dose of 166.6 microliters/l of space to grains stored for 3 months in desiccators at 28 +/- 5 degrees C showed non significant (P approxim...

journal_title：International journal of food sciences and nutrition

authors： Singh M,Srivastava S,Srivastava RP

更新日期：1995-08-01 00:00:00

abstract：:It is speculated that the physical form (liquid or solid) of the food substrate has an independent effect on the body's satiety mechanisms. Using a balanced and controlled design, the objective of the present study was to determine the glycemic response (GR), insulin response (IR) and subjective feelings of satiety to...

journal_title：International journal of food sciences and nutrition

authors： Ranawana V,Henry CJ

更新日期：2011-02-01 00:00:00

abstract：:Previous studies have shown that osteopontin (OPN) can enhance infant resistance to infection. However, the underlying mechanisms remain to be explored. Here, we studied the effects of OPN on the development and functions of immune cells in infant rats fed with OPN-enriched formula (OF) compared with regular formula (...

journal_title：International journal of food sciences and nutrition

authors： Chen X,Fang M,Xing S,Zuo D,Zhang P,Hu Z

更新日期：2018-12-01 00:00:00

abstract：:This work aims to evaluate the structure-stability relationship of anthocyanins in cell culture. An early degradation time (CT10) and half-degradation time (CT50) were used to characterise the stability of 10 of the most common anthocyanins, incubated with DMEM at 37 °C, pH = 7.4, 5% CO2 for different time periods. Ac...

journal_title：International journal of food sciences and nutrition

authors： Zhang J,Giampieri F,Afrin S,Battino M,Zheng X,Reboredo-Rodriguez P

更新日期：2019-05-01 00:00:00

abstract：:A recent epidemiological study showed that daily intake of mg quantities of S-equol is required for health-promoting effects in menopausal women. However, the maximum equol content in food was reported to be approximately 130 μg/100 g in egg yolk. The objective of this study was to find a high equol-containing food. W...

journal_title：International journal of food sciences and nutrition

authors： Abiru Y,Kumemura M,Ueno T,Uchiyama S,Masaki K

更新日期：2012-12-01 00:00:00

abstract：AIM:To determine the effect of dietary advice in conjunction with advice to increase physical activity on the body composition, blood lipid and insulin profiles in overweight women. DESIGN:A 12-week randomized controlled intervention study. subjects were assigned to one of four groups: (1) no advice, (2) low-fat, high...

journal_title：International journal of food sciences and nutrition

authors： Kirkwood L,Aldujaili E,Drummond S

更新日期：2007-08-01 00:00:00

abstract：AIMS:The aim of the study was to establish whether the addition of some berries and fruits during quince jam processing, improves its colour and enriches it in polyphenol compounds, other than those found in quince fruits. METHODS:Phenolic compounds were identified and quantified by LC-MS Q/TOF and HPLC. Antioxidant a...

journal_title：International journal of food sciences and nutrition

authors： Wojdyło A,Oszmiański J,Teleszko M,Sokół-Łętowska A

更新日期：2013-09-01 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：:This review aims to evaluate the effectiveness of low glycemic index (GI) dietary intervention for the treatment of gestational diabetes mellitus (GDM), specifically from the Asian perspective. A systematic review of the literature using multiple databases without time restriction was conducted. Three studies were ret...

journal_title：International journal of food sciences and nutrition

authors： Mohd Yusof BN,Firouzi S,Mohd Shariff Z,Mustafa N,Mohamed Ismail NA,Kamaruddin NA

更新日期：2014-03-01 00:00:00

abstract：:The present study evaluated the anti-hyperglycemic and lipid-lowering properties of Emblica officinalis Gaertn. fruit in normal and diabetic human volunteers. The results indicated a significant decrease (P <  0.05) in fasting and 2-h post-prandial blood glucose levels on the 21st day in both normal and diabetic subje...

journal_title：International journal of food sciences and nutrition

authors： Akhtar MS,Ramzan A,Ali A,Ahmad M

更新日期：2011-09-01 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：: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：:Coronavirus disease 2019 (COVID-19) has become pandemic very rapidly at the beginning of 2020. In the rush to possible therapeutic options, probiotics administration has been proposed mainly based on indirect observation. Some evidence of COVID-19 effects on intestinal microbiota dysbiosis has been shown and probiotic...

journal_title：International journal of food sciences and nutrition

authors： Bottari B,Castellone V,Neviani E

更新日期：2020-08-12 00:00:00

abstract：:Drinking of cranberry fruit juice and application of commercial preparations containing the cranberry extracts are recommended in the prevention and treatment of urinary tract infections (UTIs), especially in women with recurrent UTIs. Many studies focus on the activity of cranberries against uropathogenic Escherichia...

journal_title：International journal of food sciences and nutrition

authors： Wojnicz D,Tichaczek-Goska D,Korzekwa K,Kicia M,Hendrich AB

更新日期：2016-12-01 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：:The aim of this research was to analyse the quality of the lipid fraction extracted from commercially available cookies intended for infants. The composition, fatty acid distribution and oxidative stability of fats, interpreted as the resistance of fats against autooxidation, were studied. In addition, the kinetic par...

journal_title：International journal of food sciences and nutrition

authors： Wirkowska M,Górska A,Bryś J,Ostrowska-Ligęza E,Koczoń P

更新日期：2012-05-01 00:00:00

abstract：:The potential of wild plants in Israel as sources of edible sprouts has not been investigated until now. Milk thistle (Silybum marianum L.) is native to the Mediterranean basin and is now widespread throughout the world; its young fleshy stems are traditionally eaten by the local Arab sector in Israel, and its sprouts...

journal_title：International journal of food sciences and nutrition

authors： Vaknin Y,Hadas R,Schafferman D,Murkhovsky L,Bashan N

更新日期：2008-06-01 00:00:00

abstract：:The kinetics of ascorbic acid degradation in amla (Phyllanthus emblica L.) as well as in pure ascorbic acid solutions at initial concentrations present in amla over a temperature range of 50-120 degrees C (steady-state temperature) has been studied. The ascorbic acid degradation followed first-order reaction kinetics ...

journal_title：International journal of food sciences and nutrition

authors： Nisha P,Singhal RS,Pandit AB

更新日期：2004-08-01 00:00:00

abstract：:Intestinal degradation of dietary fibre in blanched and microwaved green beans was studied by using a rat experimental model. Content and composition of dietary fibre as well as molecular weight distribution of water-soluble polysaccharides (WSP) were analysed. There was a solubilization and a shift towards lower Mw o...

journal_title：International journal of food sciences and nutrition

authors： Svanberg M,Suortti T,Nyman M

更新日期：1999-07-01 00:00:00