Phloridzin improves lipoprotein lipase activity in stress-loaded mice via AMPK phosphorylation.

abstract：:The aim of this research work was to study the chemical characterisation, antioxidant and cytotoxic activity of ethanolic extracts of four commercial algae species Arame, Kombu, Hijiki and Wakame. The highest scavenging activity has been observed in Arame extract. Antioxidant potential of all extracts was in correlati...

journal_title：International journal of food sciences and nutrition

authors： Vlaisavljević S,Rašeta M,Berežni S,Passamonti S,Tramer F

更新日期：2021-01-01 00:00:00

abstract：:The aim of present study was to evaluate antioxidant property of Glycyrrhiza glabra root extracts using in vitro models. The dose-dependent aqueous and ethanolic extracts demonstrated the scavenging activity against nitric oxide (concentration that caused 50% inhibition of nitric oxide radicals [IC(50)]=72 and 62.1 mi...

journal_title：International journal of food sciences and nutrition

authors： Visavadiya NP,Soni B,Dalwadi N

更新日期：2009-01-01 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

authors： Triantafillou D,Zografos V,Katsikas H

更新日期：2003-03-01 00:00:00

abstract：:In this study, the impact of dietary sn-2 palmitic triacylglycerol (sn-2 PTAG) on faecal lipids, calcium excretion and lipid metabolic alternation was investigated in Sprague-Dawley (SD) rats fed with high-fat diet containing either palm olein (PO, sn-2 palmitic acid (PA) of 14.8%), sn-2 PTAG50 (sn-2 PA of 56.4%) or s...

journal_title：International journal of food sciences and nutrition

authors： Yang P,Zhang H,Wan J,Hu J,Liu J,Wang J,Zhang Y,Yu LL

更新日期：2019-06-01 00:00:00

abstract：:Ferulic acid (FA) acts as a powerful antioxidant against various age-related diseases. To investigate the effect and underlying mechanism of FA against d-galactose(d-gal)-induced memory deficit, mice were injected with d-gal to induce memory impairment and simultaneously treated with FA and donepezil. The behavioral r...

journal_title：International journal of food sciences and nutrition

authors： Yang H,Qu Z,Zhang J,Huo L,Gao J,Gao W

更新日期：2016-11-01 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：:The effect of soaking, cooking and autoclaving on the levels of certain antinutritional factors present in the tribal pulse, Mucuna pruriens, were studied. The amount of reduction of total free phenolics was found to be greater in sodium bicarbonate solution (56%) compared to distilled water (47%); subjected to cookin...

journal_title：International journal of food sciences and nutrition

authors： Vijayakumari K,Siddhuraju P,Janardhanan K

更新日期：1996-05-01 00:00:00

abstract：:Some factors that could influence adolescent eating behavior include: peer influences, nutrition knowledge and beliefs, mass media, and parental dietary habits. The purpose of this study was to examine the correlation of nutrition knowledge and eating behavior of a sample of middle school children. The participants we...

journal_title：International journal of food sciences and nutrition

authors： Pirouznia M

更新日期：2001-03-01 00:00:00

abstract：:The objective of the present investigation was to study the relationship between breakfast consumption and subjective reports of mental health and health-related behaviours in a general population sample (126 subjects aged between 20 and 79 years). Individuals who consumed a cereal breakfast each day were less depress...

journal_title：International journal of food sciences and nutrition

authors： Smith AP

更新日期：1998-09-01 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：:The objective was to develop a cereal bar product rich in isoflavones and soy protein to be used in diets for controlling dyslipidaemia. A soy snack bar with 39.88 g/100 g dietary fibre, 34.25 g/100 g protein, 100.39 mg/100 g isoflavones and 245.47 kcal/100 g was produced. The shelf life of the product was tested over...

journal_title：International journal of food sciences and nutrition

authors： Lobato LP,Iakmiu Camargo Pereira AE,Lazaretti MM,Barbosa DS,Carreira CM,Mandarino JM,Grossmann MV

更新日期：2012-02-01 00:00:00

abstract：:This study aimed to develop a Chinese Healthy Eating Index for School-age Children (CHEI-SC), apply it in the 2011 China Health and Nutrition Survey (CHNS) to assess dietary quality, and compared it with our former developed index named CHEI. Data of 3-day 24-hour diet recalls and household food inventory survey from ...

journal_title：International journal of food sciences and nutrition

authors： Wu H,Yuan YQ,Wang YC,Zhou XF,Liu SJ,Cai MQ,He GS,Li SG,Zang JJ,Chen B

更新日期：2020-07-27 00:00:00

abstract：:Although freezing is the most common method used to preserve human milk, nutritional and immunological components may be lost during storage. Freeze-drying could increase the shelf life of human milk, while preserving its original characteristics. Seventy-two samples of freeze-dried human milk were stored for differen...

journal_title：International journal of food sciences and nutrition

authors： Lozano B,Castellote AI,Montes R,López-Sabater MC

更新日期：2014-09-01 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：: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 influence of thermal treatment (frying of plantain) on the micronutrients ascorbic acid, potassium and carotenoids is evaluated. Cylinders (diameter 30 mm, thickness 10 mm) of plantain (Musa AAB 'barraganete') were fried at four thermal treatments (120-180 degrees C and from 24 to 4 min) to obtain products with ap...

journal_title：International journal of food sciences and nutrition

authors： Rojas-Gonzalez JA,Avallone S,Brat P,Trystram G,Bohuon P

更新日期：2006-02-01 00:00:00

abstract：:The present study evaluated functional properties of lactic-fermented ginger products. Three Zingiberaceae species were used as the substrate for fermentation using three lactic acid bacteria. The fermentation process ended 35-40 h after inoculation and reached a pH value of 3.5-4.0. Total antioxidant performances wer...

journal_title：International journal of food sciences and nutrition

authors： Chen IN,Ng CC,Wang CY,Chang TL

更新日期：2009-01-01 00:00:00

abstract：:The aim of this study was to establish nutrient intake from breakfast in children and adolescents in Croatia (n = 1190). A quantified FFQ method was used. The results showed that 1.7% of subjects skip breakfast. Energy intake from breakfast was 26% RDA. Adolescents obtained significantly more energy from carbohydrates...

journal_title：International journal of food sciences and nutrition

authors： Barić IC,Satalić Z

更新日期：2002-01-01 00:00:00

abstract：:The major aim of this study is to elucidate the hypocholesterolemic mechanism exerted by rice protein (RP) in adult rats under cholesterol-enriched dietary condition. Compared with casein, the cholesterol levels in plasma and the liver were significantly reduced by RP, accompanying significant inhibition of cholestero...

journal_title：International journal of food sciences and nutrition

authors： Yang L,Han G,Liu QH,Wu Q,He HJ,Cheng CZ,Duan YJ

更新日期：2013-11-01 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

authors： Bartkiene E,Jakobsone I,Juodeikiene G,Vidmantiene D,Pugajeva I,Bartkevics V

更新日期：2013-11-01 00:00:00

abstract：:Primary objective To determine the iron, zinc, and calcium content in different insects commonly eaten among the Luo of Kenya. Research design A cross-sectional design was chosen for the study in order to determine the insects eaten and their mineral content during a specific season.Methods and procedures Five differe...

journal_title：International journal of food sciences and nutrition

authors： Christensen DL,Orech FO,Mungai MN,Larsen T,Friis H,Aagaard-Hansen J

更新日期：2006-05-01 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

authors： Stoyanova S,Geuns J,Hideg E,Van den Ende W

更新日期：2011-05-01 00:00:00

abstract：:Caffeic acid phenethyl ester (CAPE), a plant polyphenolic concentrated in honeybee propolis, has been found to be biologically active in a variety of pathways. The aim of this study was to determine the antioxidant activity of CAPE using different methods such as total antioxidant activity by the thiocyanate method, 2...

journal_title：International journal of food sciences and nutrition

authors： Göçer H,Gülçin I

更新日期：2011-12-01 00:00:00

abstract：:Five prepared catering dishes were analysed to evaluate the proximate composition and the fatty acids, vitamin E, thiamine and riboflavin content. The correspondent values were calculated from actually available food composition tables (two from Italy, one from the UK and one from the USA). When using more than one da...

journal_title：International journal of food sciences and nutrition

authors： Contato R,Riso P,Ciappellano S,Oriani GA,Testolin G

更新日期：2001-01-01 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：: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：OBJECTIVE:This study aimed to determine the effects of a monounsaturated fatty acids (MUFA)-rich diet on serum visfatin, interleukin-6 and insulin levels among overweight women. DESIGN:In this randomized cross-over clinical trial, 17 premenopausal overweight women were included. Participants were randomly assigned to ...

journal_title：International journal of food sciences and nutrition

authors： Haghighatdoost F,Hosseinzadeh-Attar MJ,Kabiri A,Eshraghian M,Esmaillzadeh A

更新日期：2012-11-01 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：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：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

authors： Ramdath DD,Hilaire DG,Cheong KD,Sharma S

更新日期：2011-09-01 00:00:00