Abstract:
:Oxidative stress (OS) - defined as the imbalance between free radical production and antioxidant defences - is a condition associated with chronic-degenerative disease, such as cancer, metabolic and disease cardiovascular diseases (CVDs). Several studies have shown that diet and some of its components could influence the intensity of OS damage. The aim of this review was to critically examine some pieces of evidence from observational and intervention study in human beings to assess whether diet and its components can really modify OS in vivo. Furthermore, we tried to find out the possible mechanism behind this association. We considered all studies in MEDLINE which fitted with the following criteria: (1) adult subjects who were healthy or affected by metabolic disease and CVDs; (2) no food supplements, pillows, powder but only common foods and beverages and (3) OS assessment with well-known and validated in vivo biomarkers.
journal_name
Int J Food Sci Nutrjournal_title
International journal of food sciences and nutritionauthors
Vetrani C,Costabile G,Di Marino L,Rivellese AAdoi
10.3109/09637486.2012.738651subject
Has Abstractpub_date
2013-05-01 00:00:00pages
312-26issue
3eissn
0963-7486issn
1465-3478journal_volume
64pub_type
杂志文章,评审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
pub_type: 临床试验,杂志文章,随机对照试验
doi:10.1080/09637480802683942
更新日期:2009-01-01 00:00:00
abstract::The aim of this research was to evaluate β-glucan-enriched flours, obtained from barleys with either normal or waxy starch, for their effects on the glycaemic index (GI) and the quality of bread. Rheological results confirmed that when barley flour was included in the dough the overall quality of bread slightly worsen...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2011.593504
更新日期:2012-02-01 00:00:00
abstract::Due to their health-promoting effects green tea catechins have gained a keen interest in recent years in the context of bodyweight reduction treatments and alleviation of inflammatory diseases. This study was designed to evaluate the impact of native and thermally modified catechins (TMC) on the body weight gain, fatt...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637486.2020.1817345
更新日期:2020-09-09 00:00:00
abstract::Scallopini is a general name derived from scallopine, an Italian preparation of veal, which describes thinly pounded cuts of meat which are either used as a cutlet or rolled around other foods and cooked. Concept development was accomplished through use of focus groups, consumer ranking studies, and mailed surveys. Th...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/096374899100969
更新日期:1999-11-01 00:00:00
abstract::Kinetics of folic acid degradation in cowpea (Vigna catjang L.) as well as in pure folic acid solutions at initial concentrations present in cowpea over a temperature range of 50-120 degrees C (isothermal conditions) followed first order reaction kinetics, where the rate constant increased with an increase in temperat...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637480500398876
更新日期:2005-09-01 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
pub_type: 杂志文章
doi:10.1080/096374800426948
更新日期:2000-09-01 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
pub_type: 杂志文章
doi:10.3109/09637486.2014.925429
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
pub_type: 杂志文章
doi:10.3109/09637486.2015.1064867
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
pub_type: 杂志文章
doi:10.1080/09637480601154335
更新日期:2007-06-01 00:00:00
abstract::Plant-based dietary patterns have been associated with decreased cancer risk. The aim of the present study was to perform a meta-analysis of studies comparing empirically derived dietary patterns in relation to cancer risk. A systematic search of PubMed and EMBASE electronic databases was conducted. Eligible studies h...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章,meta分析,评审
doi:10.1080/09637486.2016.1261087
更新日期:2017-06-01 00:00:00
abstract::Seafoods are a rich source of easily digestible protein that also provides polyunsaturated fatty acids, vitamins and minerals for human nutrition. The purpose of this study was to determine the nutritive value of diets high in protein from two species of sea urchin (Paracentrotus lividus and Echinus esculentus) as com...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:
更新日期:2001-05-01 00:00:00
abstract::Blackcurrant (Ribes nigrum) jam was manufactured with the aim of producing a jam with a low sugar content, and without any additives. Four temperatures were investigated, namely 60 degrees C, 76 degrees C, 92 degrees C and 97 degrees C. Processing time varied between 1-20 min. After processing, the highest content of ...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637489709006964
更新日期:1997-01-01 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
pub_type: 杂志文章
doi:10.1080/09637480050208099
更新日期:2000-11-01 00:00:00
abstract::Several nutraceutical products have been developed from Fucus vesiculosus, a brown edible seaweed, rich in dietary fiber and polyphenolic antioxidants (phlorotannins). The aim of this work was to compare the antioxidant capacity and polysaccharide composition of raw Fucus with those of some common commercial nutraceut...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637480802189643
更新日期:2009-01-01 00:00:00
abstract::Four hydrolysates were obtained from bovine hemoglobin concentrate (BHC) and used to fortify extruded maize products. Extrusion was carried out with a Brabender single-screw extruder. Physicochemical properties from extruded products were measured. The iron availability was estimated by the dializability method, which...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637481003649075
更新日期:2010-09-01 00:00:00
abstract::In the current study, we investigated the association between dietary amino acid ratios and the 3-year incidence of hypertension, conducted in the framework of the Tehran Lipid and Glucose Study with 4287 adults(41.9% men), aged 20-70 y. Dietary intakes of amino acids were assessed using a valid and reliable food freq...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637486.2018.1515183
更新日期:2019-06-01 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
pub_type: 杂志文章
doi:10.1080/09637480600858662
更新日期:2006-08-01 00:00:00
abstract::Dry and 24-h imbibed rapeseeds and sesame seeds were defatted with hexane, and freeze-dried powder was analysed for the functional properties of the meals. The water absorption capacity of the imbibed rapeseed meal and the fat absorption capacity of both the imbibed meals were higher than dry meals. Protein solubility...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637480220164316
更新日期:2002-11-01 00:00:00
abstract::Studies on dietary changes and their associated factors are limited, particularly with respect to younger cardiovascular patients. Our objective was to evaluate the factors associated with fruit and vegetable intake among adults with premature acute coronary syndrome (ACS) 1 year after the event. We used data from GEN...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章,多中心研究
doi:10.3109/09637486.2015.1102873
更新日期:2015-01-01 00:00:00
abstract::Thyroid hormones in relation to iodine status were studied in a group of Sudanese pregnant women with goitre (n = 66). These women were compared with a healthy, non-pregnant control group from the same area (n = 40). Twenty-four-hour urine samples and serum samples were collected during weeks 10-13, 20-24 and 32-39 of...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/096374899101292
更新日期:1999-03-01 00:00:00
abstract::The influence of full-fat soy flour (FFSF) and extrusion conditions on nutritional and sensory characteristics of spaghetti was evaluated using a mixture design, in order to produce functional pasta. Addition of FFSF increases the nutritional composition significantly (P journal_title:International journal of food sciences and nutrition pub_type: 杂志文章 doi:10.1080/09637480802441101 更新日期:2009-01-01 00:00:00
abstract::Activity pattern, energy intake and body mass index (BMI) were studied in a group of 232 women aged 19-65 years. The subjects were selected from five major markets in Abeokuta Township using a systematic random sampling technique. With the aid of a structured questionnaire and 24-h diet recall, information was collect...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637480410001666450
更新日期:2004-03-01 00:00:00
abstract::The influence of processing and cooking on the metabolic response to carrots in mixed meals was explored in two consecutive harvest years. The contribution of dietary fibre (4.4 g 1989 and 6.6 g 1990) from carrots was chosen to be different in order to compare effects with varying doses. The meals, composed of carrots...
journal_title:International journal of food sciences and nutrition
pub_type: 临床试验,杂志文章,随机对照试验
doi:10.3109/09637489509003379
更新日期:1995-02-01 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
pub_type: 杂志文章
doi:10.1080/09637486.2016.1186156
更新日期:2016-09-01 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
pub_type: 杂志文章
doi:10.3109/09637486.2013.793297
更新日期:2013-09-01 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
pub_type: 杂志文章
doi:10.3109/09637481003757860
更新日期:2010-11-01 00:00:00
abstract::For yoghurts were made from milk with different levels of somatic cell count (SCC) (low 95,000 cells ml(- 1), intermediate 398,000 cells ml(- 1) and high 1,150,000 cells ml(- 1)). Yoghurt samples were analysed for the degree of proteolysis, lipolysis (free fatty acid (FFA) content), acidity, pH and apparent viscosity ...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2011.627839
更新日期:2012-05-01 00:00:00
abstract::We conducted a systematic review of the literature for the ability of green tea epigallocatechin gallate (EGCG) to lower low-density lipoprotein cholesterol (LDL-C). Study subjects were limited to healthy individuals and randomized, controlled trials on human serum lipid levels, especially LDL-C, conducted. A total of...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章,评审
doi:10.1080/09637486.2016.1196655
更新日期:2016-09-01 00:00:00
abstract::Prebiotics such as inulin (Inu)-type fructans and alternative natural sweeteners such as stevioside (Ste) become more popular as food ingredients. Evidence is accumulating that carbohydrates and carbohydrate-containing biomolecules can be considered true antioxidants, capable of scavenging reactive oxygen species (ROS...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2010.523416
更新日期:2011-05-01 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
pub_type: 杂志文章
doi:10.1080/09637480310001622323
更新日期:2004-06-01 00:00:00