FTO gene-lifestyle interactions on serum adiponectin concentrations and central obesity in a Turkish population.

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：: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：: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

authors： Afolabi WA,Addo AA,Sonibare MA

更新日期：2004-03-01 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：:Soluble fibers are known to modulate intestinal absorption of non-polar compounds in the small intestine. Little is known about the modulation of absorption of more polar compounds. In the present study, we applied the Caco-2-transwell-system in order to investigate the modulation of intestinal bioavailability by solu...

journal_title：International journal of food sciences and nutrition

authors： Willenberg I,Wonik J,Schebb NH

更新日期：2015-01-01 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

authors： Martini D,Ciccoritti R,Nicoletti I,Nocente F,Corradini D,D'Egidio MG,Taddei F

更新日期：2018-02-01 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：:The physical and chemical properties of seeds and seed oil from 'Tainung No. 1' passion fruit in China have been analyzed in order to evaluate their nutritional value. Proximate analysis shows that the seeds have a high amount of protein (10.8 +/- 0.60%) and are rich in oil (23.40 +/- 2.50%). The seeds are found to be...

journal_title：International journal of food sciences and nutrition

authors： Liu S,Yang F,Li J,Zhang C,Ji H,Hong P

更新日期：2008-11-01 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：: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：:Sub-Saharan African countries are experiencing an alarming increase in hypertension prevalence. This study evaluated the feasibility and acceptability of nitrate-rich beetroot and folate supplementation, alone or combined, for the reduction of blood pressure (BP) in Tanzanian adults with elevated BP. This was a three-...

journal_title：International journal of food sciences and nutrition

authors： Kandhari N,Prabhakar M,Shannon O,Fostier W,Koehl C,Rogathi J,Temu G,Stephan BCM,Gray WK,Haule I,Paddick SM,Mmbaga BT,Walker R,Siervo M

更新日期：2020-06-10 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

authors： Zhao XH,Geng Q

更新日期：2016-01-01 00:00:00

abstract：:In this study, the antioxidant activity of 50% aqueous methanol extracts of Crataegus tanacetifolia (Lam.) Pers, Crataegus bornmuelleri Zaberi, Crataegus orientalis Pall. ex M.Bieb. var. orientalis, Crataegus szovitsii Pojark, Crataegus curvisepala Lindm., Crataegus monogyna Jacq. subsp. monogyna, Crataegus monogyna J...

journal_title：International journal of food sciences and nutrition

authors： Serteser A,Kargioğlu M,Gök V,Bağci Y,Ozcan MM,Arslan D

更新日期：2008-11-01 00:00:00

abstract：:Digestibility of macronutrients depends on the food matrix structure as well as on gastrointestinal conditions, especially in patients with exocrine pancreatic insufficiency. In this situation, an oral enzyme supplementation that promotes nutrient hydrolysis is needed. In this context, in the present study, a static i...

journal_title：International journal of food sciences and nutrition

authors： Asensio-Grau A,Calvo-Lerma J,Heredia A,Andrés A

更新日期：2019-08-01 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：: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

authors： Karava NB,Mahoney RR

更新日期：2011-06-01 00:00:00

abstract：:In a randomized, repeated-measures design, the glycaemic response and satiety ratings of a potato and leek soup were compared with and without the addition of 5 g of yellow mustard bran. Ten healthy, non-smoking, moderately active male subjects (mean age of 21.1 years and mean body mass index 23.2 kg/m(2)) were recrui...

journal_title：International journal of food sciences and nutrition

authors： Lett AM,Thondre PS,Rosenthal AJ

更新日期：2013-03-01 00:00:00

abstract：INTRODUCTION:Low-carbohydrate, high-protein diets are a current challenge in the nutritional treatment of obesity. OBJECTIVE:To compare the effect of a low-carbohydrate high-protein diet with a traditional hypocaloric diet on weight loss and mitochondrial oxidative metabolism. SUBJECTS AND METHODS:Nineteen obese men ...

journal_title：International journal of food sciences and nutrition

authors： Abete I,Parra D,De Morentin BM,Alfredo Martinez J

更新日期：2009-01-01 00:00:00

abstract：UNLABELLED:AIM To assess in healthy postmenopausal women the influence of consuming sodium-bicarbonated mineral water on postprandial evolution of serum aldosterone and urinary electrolyte excretion. METHODS:Eighteen postmenopausal women consumed 500 ml of two sodium-bicarbonated mineral waters (sodium-bicarbonated mi...

journal_title：International journal of food sciences and nutrition

authors： Schoppen S,Pérez-Granados AM,Carbajal A,Sarriá B,Navas-Carretero S,Pilar Vaquero M

更新日期：2008-06-01 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

authors： Mika M,Wikiera A,Antończyk A,Grabacka M

更新日期：2020-09-09 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

authors： Mahajan A,Dua S,Bhardwaj S

更新日期：2002-11-01 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：: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：: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

authors： Papadopoulou SK,Laparidis K,Hassapidou M

更新日期：2005-12-01 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：:Prebiotic oligosaccharides confer health benefits on the host by modulating the gut microbiota. Intestinal lactic acid bacteria (LAB) are potential targets of prebiotics; however, the metabolism of oligosaccharides by LAB has not been fully characterized. Here, we studied the metabolism of eight oligosaccharides by 19...

journal_title：International journal of food sciences and nutrition

authors： Endo A,Nakamura S,Konishi K,Nakagawa J,Tochio T

更新日期：2016-01-01 00:00:00

abstract：:The present study aims to examine the effects of a palm-oil-derived vitamin E mixture containing tocotrienol (approximately 70%) and tocopherol (approximately 30%) on plasma lipids and on the formation of atherosclerotic plaques in rabbits given a 2% cholesterol diet. Eighteen New Zealand White rabbits (2.2-2.8 kg) we...

journal_title：International journal of food sciences and nutrition

authors： Ismail NM,Abdul Ghafar N,Jaarin K,Khine JH,Top GM

更新日期：2000-01-01 00:00:00

abstract：:This study was to examine dietary intakes and the inter-relationships in urban Chinese spouses in Taipei, Taiwan. We analyzed the dietary intakes and related household factors for 82 wives and their husbands by 24-h recalls and a Chinese food frequency questionnaire (CFFQ) designed with meal sequences in Taipei, Taiwa...

journal_title：International journal of food sciences and nutrition

authors： Lyu LC,Huang SH,Hsu CY,Lee MS,Lin SH

更新日期：2004-05-01 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

authors： Ares G,Giménez A,Bruzzone F,Antúnez L,Sapolinski A,Vidal L,Maiche A

更新日期：2012-09-01 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