Abstract:
:Alzheimer's disease (AD) is characterized by intraneuronal β-amyloid plaques and hyperphosphorylated tau, leading to neuronal cell death and progressive memory losses. This exploratory work investigates if dietary resveratrol, previously shown to have broad anti-aging effects and improve AD pathology in vivo, leads to neuroprotective changes in specific protein targets in the mouse brain. Both wild-type and APP/PS1 mice, a transgenic AD mouse model, received control AIN-93G diet or AIN-93G supplemented with resveratrol. Pathology parameters and AD risk were assessed via measurements on plaque burden, levels of phosphorylated glycogen synthase kinase 3-β (GSK3-β), tau, transthyretin and drebrin. Dietary resveratrol treatment did not decrease plaque burden in APP/PS1 mice. However, resveratrol-fed mice demonstrated increases in GSK3-β phosphorylation, a 3.8-fold increase in protein levels of transthyretin, and a 2.2-fold increase in drebrin. This study broadens our understanding of specific mechanisms and targets whereby resveratrol provides neuroprotection.
journal_name
Int J Food Sci Nutrjournal_title
International journal of food sciences and nutritionauthors
Varamini B,Sikalidis AK,Bradford KLdoi
10.3109/09637486.2013.832171subject
Has Abstractpub_date
2014-02-01 00:00:00pages
89-96issue
1eissn
0963-7486issn
1465-3478journal_volume
65pub_type
杂志文章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::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
pub_type: 杂志文章
doi:10.3109/09637486.2011.591369
更新日期:2012-02-01 00:00:00
abstract::'Arnoia' peppers (Capsicum annuum L. var. annuum cv. Arnoia) are cultivated in areas surrounding the Arnoia River, in Galicia (northwest Spain). Some physical and chemical changes associated with maturation and storage conditions have been reported. Changes in gross composition, the main physico-chemical parameters an...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637480601154095
更新日期:2007-03-01 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
pub_type: 杂志文章,随机对照试验
doi:10.1080/09637480701782118
更新日期:2009-09-01 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::The fatty acid composition, including trans-fatty acids, of 15 margarine samples from the Greek market was determined by gas-liquid chromatography. Saturated, cis-monounsaturated and polyunsaturated fatty acids have been found in the ranges of 24.1-53.3%, 15.5-50.3%, and 14.3-50.2% of total fatty acids, respectively. ...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/0963748031000084089
更新日期:2003-03-01 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::The acute genoprotective effect of Panax quinquefolius (American ginseng) has been investigated. The experiment was carried out to explore the DNA protective effect after a single dose of American ginseng tea bag infusion. Fourteen subjects (6 males and 8 females) were recruited in this study. Seven of them (3 males a...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章,随机对照试验
doi:10.3109/09637486.2015.1088937
更新日期:2015-01-01 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::Fresh persimmon contains high quantities of bioactive compounds, but is only available in the autumn and winter months. The aim of this investigation was to compare fresh and dried persimmon in order to determine whether the latter could be a substitute for fresh fruit. It was found that the contents of dietary fibers...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637480500081571
更新日期:2005-03-01 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
pub_type: 杂志文章
doi:10.3109/09637486.2010.549116
更新日期:2011-08-01 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::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
pub_type: 杂志文章
doi:10.3109/09637480903348106
更新日期:2010-03-01 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
pub_type: 杂志文章
doi:10.1080/09637486.2018.1506753
更新日期:2019-05-01 00:00:00
abstract::The effect of supplementing wheat flour at a level of 15% with lupine (Lupinus angustifolius L.) wholemeal fermented by different lactic acid bacteria on acrylamide content in bread crumb as well as on bread texture and sensory characteristics was analysed. The use of fermented lupine resulted in a lower specific volu...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2013.805185
更新日期:2013-11-01 00:00:00
abstract::Surimi was prepared from the thornback ray (Raja clavata L. 1758) and divided into two groups. The first group was prepared with 4% sorbitol, 4% sucrose and 0.3% sodium tripolyphosphate as a cryoprotectant, while surimi in second group was prepared with 8% sorbitol and 0.3% sodium tripolyphosphate. The frozen surimi s...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637480701343762
更新日期:2007-11-01 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
pub_type: 杂志文章
doi:10.3109/09637486.2012.753038
更新日期:2013-06-01 00:00:00
abstract::We studied the effect of lyophilization of chicken breast muscle on the formation of dialyzable iron from ferric iron. Chicken breast muscle was used chilled, frozen or lyophilized and was analyzed for sulfhydryl and histidine content. It was then homogenized and mixed with ferric iron. The mixture was extracted with ...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2010.539553
更新日期:2011-06-01 00:00:00
abstract:PRIMARY OBJECTIVE:To create a food list and develop a draft quantitative food frequency questionnaire (QFFQ) for Trinidad and Tobago. METHODS AND PROCEDURES:A mixed sampling method was used to obtain a representative sample and trained interviewers administered 24-h dietary recalls. Portion sizes were assessed and the...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2011.572545
更新日期:2011-09-01 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
pub_type: 杂志文章
doi:10.3109/09637486.2011.627838
更新日期:2012-05-01 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
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doi:10.1080/09637486.2020.1807475
更新日期:2020-08-12 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::The Inuit population is undergoing a rapid nutrition transition as a result of reduced consumption of traditional foods. This study aims to describe the differences in dietary adequacy between non-traditional and traditional eaters among Inuit populations in Nunavut, Canada. A cross-sectional survey was conducted usin...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2015.1035232
更新日期:2015-01-01 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
pub_type: 杂志文章
doi:10.1080/09637486.2019.1711026
更新日期:2020-08-01 00:00:00
abstract::This study examined the relationship between intestinal helminthiases and growth in urban slum schoolchildren. Children (n = 330) who received single doses of either pyrantel, albendazole, or placebo at baseline and again at 6 months were followed and examined fully at 0, 3, 6, and 12 months for helminth infections an...
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:10.3109/09637489709006966
更新日期:1997-03-01 00:00:00
abstract::Adverse health effects found to be caused by the industrial trans fatty acids (TFAs) encouraged significant changes in the food supply. A working model was implemented based on a multisectoral approach to monitor progress in the reduction of TFAs in compliance with Argentine food regulations. We analysed the fatty-aci...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637486.2018.1428537
更新日期:2018-12-01 00:00:00
abstract::The aim of this work was to compare the traditional with a non-conventional (i.e. kernel micronisation) durum wheat milling process by monitoring the content of bound, conjugated and free phenolic acids (PAs) and the level of the total antioxidant capacity (TAC) occurring in the durum wheat pasta production chain, fro...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637486.2017.1336751
更新日期:2018-02-01 00:00:00
abstract::Wheat breads prepared from frozen partially baked breads were characterized by their content of rapidly digestible starch (RDS) and slowly digestible starch (SDS) by the in vitro starch digestibility method developed by Englyst. Breads with different contents and types of fibre and breads prepared with different ferme...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2012.690025
更新日期:2012-12-01 00:00:00
abstract::Ground rhubarb stalk fiber containing, on a dry weight basis, 74% total dietary fiber (66% insoluble and 8% soluble) was prepared from rhubarb plants. This fiber source has been shown to have a pronounced lipid lowering effect in mice. Its high oxalic acid content may, however, be a limiting factor for its use. The pr...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637489609012577
更新日期:1996-03-01 00:00:00
abstract::The approximate composition and mineral contents of carob fruit (Ceratonia siliqua), and the traditional foods produced from this fruit, carob flour and carob syrup, were studied. Protein, crude fiber and ash content and energy values of carob syrup were lower than the values of both carob fruit and carob flour. Accor...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637480701395549
更新日期:2007-12-01 00:00:00