Oxygenated fatty acids isolated from wheat bran slurries.

abstract：:Structural properties (using gas chromatographic analyses: gas chromatography and gas chromatography-mass spectrometry) of some compounds (pure chemicals, essential oils, extracts, etc.) and systematic investigation of antimicrobial activities (with agar dilution and agar diffusion disc methods) were determined in the...

journal_title：International journal of food sciences and nutrition

authors： Parlatan A,Sariçoban C,Ozcan MM

更新日期：2009-11-01 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：:Mexico ranks 2nd in adult obesity and 4th in milk intake worldwide. Low levels of IGF-1 have been related to obesity and can be reverted by milk intake. The rs6214 polymorphism has been associated with an increase in the expression of IGF-1. Therefore, the aim of the study was to evaluate the association between both,...

journal_title：International journal of food sciences and nutrition

authors： Grijalva-Avila J,Villanueva-Fierro I,Lares-Asseff I,Chairez-Hernández I,Rivera-Sanchez G,Martínez-Estrada S,Martínez-Rivera I,Quiñones LA,Loera-Castañeda V

更新日期：2020-05-01 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：: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：: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：: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：: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

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：:This study explored the effects of the degree of lipid saturation on depressive behaviour and gut microbiota in mice. Thirty-two mice were divided into normal (N), Prozac (NP), lard (L) and fish oil (F) groups. After a 12-week dietary intervention, the open field test (OFT) and the forced swim test (FST) were conducte...

journal_title：International journal of food sciences and nutrition

authors： Lee HC,Lo YC,Yu SC,Tung TH,Lin IH,Huang SY

更新日期：2020-06-01 00:00:00

abstract：:Bulgur has been one of the most important traditional Durum wheat products in Turkey and Middle Eastern countries for ages. The objective of this study was to reveal the composition of some healthy components of industrial bulgur samples produced in Turkey. Total starch, resistant starch, dietary fibre and total pheno...

journal_title：International journal of food sciences and nutrition

authors： Tacer Caba Z,Boyacioglu MH,Boyacioglu D

更新日期：2012-03-01 00:00:00

abstract：:In Mexico, the food guide developed by The National Institute of Nutrition for the Mexican population is 'The Pyramid of Health'. In the northwestern Mexican state of Baja California, the Nutrition Institute of Baja California (INUBAC) developed and validated another food guide. This guide, named 'The Apple of Health'...

journal_title：International journal of food sciences and nutrition

authors： Bacardi-Gascon M,Jiménez-Cruz A,Jones E

更新日期：2002-03-01 00:00:00

abstract：:It is reported that consumption of antioxidant-rich foods significantly increased plasma total antioxidant capacity (T-AOC) in humans. Also, it is proved that the antioxidants from plant foods improve the body's antioxidant defence by acting additively and synergistically. As a result, rational combination of antioxid...

journal_title：International journal of food sciences and nutrition

authors： Yuan L,Meng L,Ma W,Xiao Z,Zhu X,Feng JF,Yu H,Xiao R

更新日期：2011-12-01 00:00:00

abstract：:The aim was to develop novel fibres by enzymatic synthesis, to determine their total dietary fibre by AOAC method 2009.01 and to estimate their potential digestibility and assess their digestibility in vivo using glycaemic and insulinaemic responses as markers in mice and randomised clinical trial models. We found tha...

journal_title：International journal of food sciences and nutrition

authors： Hasselwander O,DiCosimo R,You Z,Cheng Q,Rothman SC,Suwannakham S,Baer ZC,Roesch BM,Ruebling-Jass KD,Lai JP,Hurteau RE,Marquez ML,Kopatsis AD,Ouwehand AC,Forssten SD,Mukerji P,Caverly Rae JM,Dragan YP,Damewood JR,Tii

更新日期：2017-11-01 00:00:00

abstract：:Chemical composition and nutritional quality of five Saudi dishes based on legumes were evaluated. On fresh weight basis, the dishes contained 35.3-78.1% moisture, 4.4-10.2% protein (NX6.25), 1.2-19.1% fat, 8.0-24.8% carbohydrates, 2.4-7.7% dietary fibre, 1.4-2.9% ash and 71-311 Kcal (297-1301 KJ) per 100 g dish. The ...

journal_title：International journal of food sciences and nutrition

authors： al-Kanhal MA,al-Mohizea IS,al-Othaimeen AI,Khan MA

更新日期：1998-05-01 00:00:00

abstract：:The digestibility of Megalosaccharide® (newly developed carbohydrate comprising α-1,4-glucosaccharide) was investigated in vitro and in vivo. Isomaltosyl-megalosaccharide® (IMS) and nigerosyl-megalosaccharide® (NMS) contain 20% and 50% of the megalosaccharide fraction (degree of polymerization (DP) 10-35), respectivel...

journal_title：International journal of food sciences and nutrition

authors： Nakamura S,Takami M,Tanabe K,Oku T

更新日期：2014-09-01 00:00:00

abstract：:The role of dairy fat in the aetiology of myocardial infarction (MI) is controversial. The aim of this study was to evaluate the association between intake of dairy fat and dairy products, and risk of a first acute MI. A total of 111 MI patients with a first acute MI and 107 population controls (men and women, age 45 ...

journal_title：International journal of food sciences and nutrition

authors： Biong AS,Rebnord HM,Fimreite RL,Trygg KU,Ringstad J,Thelle DS,Pedersen JI

更新日期：2008-03-01 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 aim of the present study is to understand how the attitudes towards food labelling in the Chilean population have changed after the introduction of the Chilean law on food labelling and advertising. A computer-assisted telephone interview was conducted in 2012 and 2016, employing the same procedures. The differenc...

journal_title：International journal of food sciences and nutrition

authors： Gregori D,Azzolina D,Lanera C,Ghidina M,Gafare CE,Lorenzoni G

更新日期：2019-11-01 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：: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：: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：: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

authors： Sheehy T,Kolahdooz F,Roache C,Sharma S

更新日期：2015-01-01 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：:In this study, we sought the use of cultured human abdominal aortic aneurysm (AAA) tissue to investigate the transcriptional effects of some bioactives, whose role in the prevention of atherosclerotic plaque development through the regulation of gene expression has been hypothesized. After supplementation with n - 3 p...

journal_title：International journal of food sciences and nutrition

authors： Boschetti E,Bacon JR,Meyer F,Tugnoli V,Bordoni A,Kroon PA

更新日期：2013-03-01 00:00:00

abstract：:High-fructose syrups are used as sugar substitutes due to their physical and functional properties. High fructose corn syrup (HFCS) is used in bakery products, dairy products, breakfast cereals and beverages, but it has been reported that there might be a direct relationship between high fructose intake and adverse he...

journal_title：International journal of food sciences and nutrition

authors： Khorshidian N,Shadnoush M,Zabihzadeh Khajavi M,Sohrabvandi S,Yousefi M,Mortazavian AM

更新日期：2021-01-26 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 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：: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