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 and 4 females) were asked to drink a cup of freshly prepared American ginseng infusions. Water was taken by the remaining subjects as the control group. Blood samples of both groups were taken before and 2 h post-ingestion. The blood samples were challenged with ultraviolet B irradiation followed by using comet assay. Completed slides were stained with Giemsa stain and DNA damage was assessed. Results showed a significant decrease in comet score after American ginseng supplementation and no change in the control group. The current study demonstrated a cup of American ginseng infusion could protect cellular DNA from oxidative stress at least within 2 h.
journal_name
Int J Food Sci Nutrjournal_title
International journal of food sciences and nutritionauthors
Szeto YT,Sin YS,Pak SC,Kalle Wdoi
10.3109/09637486.2015.1088937subject
Has Abstractpub_date
2015-01-01 00:00:00pages
815-8issue
7eissn
0963-7486issn
1465-3478journal_volume
66pub_type
杂志文章,随机对照试验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
pub_type: 杂志文章,meta分析,评审
doi:10.3109/09637486.2015.1056111
更新日期:2015-01-01 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::The aim of this research was to determine the changes in chemical and microbiological qualities of ready-to-eat intermediate-moisture raisins during storage. Raisins were immersed into hot (98+/-1 degrees C) glucose solutions (10% w/v and 20% w/v) containing 1% (w/v) potassium sorbate to inhibit mould and yeast growth...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637480701663896
更新日期:2009-05-01 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
pub_type: 杂志文章,评审
doi:10.3109/09637486.2013.845652
更新日期:2014-03-01 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::A novel isolate DM5 identified as Lactobacillus plantarum displayed in vitro probiotic properties as well as antimicrobial activity. It showed adequate level of survival to the harsh conditions of the gastrointestinal tract and survived low acidic pH 2.5 for 5 h. Artificial gastric juice and intestinal fluidic environ...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2013.869792
更新日期:2014-05-01 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::In the Netherlands, vitamin intake occurs mainly via food and for some vitamins also via fortified food. In addition, some people take dietary supplements. Information on the bioavailability of vitamins is important for a good estimation of the actual exposure to vitamins. Furthermore, for a reliable intake estimation...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2013.869795
更新日期:2014-06-01 00:00:00
abstract::Epidemiological studies suggest that metabolic ageing process of overweight and obese populations is associated with an increased risk of developing non-communicable diseases (NCDs). Inflammation, hyper-glycaemia, dyslipidemia and oxidative stress have been associated with early stages of NCDs development whereas coho...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章,随机对照试验
doi:10.3109/09637486.2014.971229
更新日期:2015-02-01 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
pub_type: 杂志文章,多中心研究
doi:10.1080/09637480500439266
更新日期:2005-12-01 00:00:00
abstract::The aim of the present work was to assess the influence of nutrition information format on attentional capture and consumers' understanding. Sixteen labels of two products (yoghurt and pan bread) were designed following a four 2-level factors full factorial design with the following variables: label background design,...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2011.652598
更新日期:2012-09-01 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
pub_type: 杂志文章
doi:10.1080/09637486.2019.1567698
更新日期:2019-11-01 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
pub_type: 杂志文章,随机对照试验
doi:10.3109/09637486.2010.520011
更新日期:2011-02-01 00:00:00
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
pub_type: 杂志文章,评审
doi:10.3109/09637486.2015.1042843
更新日期:2015-07-01 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::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
pub_type: 杂志文章
doi:10.1080/09637480902877998
更新日期:2009-01-01 00:00:00
abstract::Oxygenated fatty acids are classified as secondary metabolites in wheat, produced by oxidation of free fatty acids (FFAs). Oxygenated fatty acids have significant impact on the organoleptic and sensory properties of food products and participate in regulation of defense and developmental processes in plants. The objec...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2014.925427
更新日期:2014-11-01 00:00:00
abstract::Breast cancer occurs as a result between genes-diet interactions. Concerning diet, only alcohol is widely recognized for being most consistently associated with breast cancer risk. The purpose of this review is to report through a systematic way the current scientific evidence relating breast cancer and diet, through ...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章,评审
doi:10.3109/09637486.2014.950207
更新日期:2015-02-01 00:00:00
abstract::Impacts of exogenous microorganisms and tea polyphenols on acid production and conversion during in vitro colonic fermentation of konjac glucomannan (KGM) were assessed in this study. Colonic fermentation of KGM by the fecal extract of healthy adults resulted in a propionate-rich profile, as acetic, propionic, butyric...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2016.1150437
更新日期:2016-01-01 00:00:00
abstract::The proximate analysis, determination of nutritionally valuable minerals and the functional properties of the seed flour of African yam bean (AYB) (Sphenostylis stenocarpa) were investigated. Three different colour varieties of whole seeds and the dehulled samples from the same source were identified and processed for...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637489709028568
更新日期:1997-07-01 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
pub_type: 杂志文章
doi:10.1080/09637486.2020.1796930
更新日期:2020-07-27 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
pub_type: 杂志文章,随机对照试验
doi:10.1080/09637480701252336
更新日期:2007-08-01 00:00:00
abstract::The association of dietary energy density (ED) and overweight is not clear in the literature. Our aim was to study in 4259 of the PREDIMED trial whether an increase in dietary ED based on a higher adherence to a Mediterranean dietary pattern was associated with 3-year weight gain. A validated 137-item food-frequency q...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章,随机对照试验
doi:10.1080/09637486.2017.1295028
更新日期:2017-11-01 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::The aim was to compare postprandial plasma levels of calprotectin, cortisol, triglycerides and zonulin between a control breakfast and a moderately low-carbohydrate test breakfast, given randomly after 10-h fast. Blood samples were collected before and repeatedly after the meal. Plasma calprotectin, cortisol, triglyce...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637486.2016.1202214
更新日期:2016-11-01 00:00:00
abstract::The present study evaluated the flavonoid content, antioxidant as well as type II diabetes-related enzyme inhibition activities of ethanolic extract of certain raw and traditionally processed indigenous food ingredients including cereals, legumes, oil seeds, tubers, vegetables and leafy vegetables, which are commonly ...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2010.550273
更新日期:2011-08-01 00:00:00
abstract::A food index (FI) based on a priory knowledge was developed to assess the role of diet on overweight (OW) and obesity (OB) in school-aged children. This included «positive» and «negative» foods based on research evidence and food guidelines, with scores set accordingly. Statistical tests were used to strengthen the se...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2015.1056109
更新日期:2015-01-01 00:00:00
abstract::Preparation of a tape ketan starter material called ragi tape was described by using pure cultures of A. rouxii, S. cerevisiae, P. anomale (HA 122) and P. anomale (HA 893) grown on rice. In a fermentation experiment this self-produced ragi tape was compared with a commercial available ragi tape (NKL). In addition to t...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637480120057585
更新日期:2001-07-01 00:00:00
abstract::Glycaemic response (GR) to starch-based meals depends on their food composition and microstructure. We studied the effect of palm and soybean oils on the microstructure of a solid starch-oil-gluten matrix, on the starch gelatinisation and in vitro digestibility. Additionally, a pilot cross-over study was carried out t...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637486.2019.1693521
更新日期:2020-08-01 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
pub_type: 杂志文章
doi:10.3109/09637486.2011.560565
更新日期:2011-09-01 00:00:00