Current Nutrition & Food Science - Volume 15, Issue 5, 2019

Climate change and global warming became a real concern for global food security. The world population explosion is a critical factor that results in enormous emissions of greenhouse gasses (GHGs), required to cover the growing demands of fresh water, food, and shelter. The United Arab Emirates (UAE) is a significant oil-producing country, which is included in the list of 55 countries that produce at least 55% of the world’s Read More

This review presents the chemical constituents and pharmacological actions of Silybum marianum. These chemical constituents include flavonolignans, fatty acids, phenolics and other chemical constituents. Furthermore, flavonolignans constituents include silymarin isosilychristin, silychristin, silydianin, silybin A, silybin B, isosilybin A, isosilybin B, etc. Pharmacological actions include a well curative effect on non-alcoh Read More

Background: The connection between food and good health is not a new concept. Vegetables are being used as a source of nutrition since long. Dietary active components are essential for the normal functioning of the human body. Methods: The study basically involves all the three categories of research methodologies, including analytic, descriptive and historical. It involves secondary data from scientific reports, bo Read More

Background: Consumption of unhealthy processed foods viz., refined wheat flour based bakery products such as biscuits, muffins, etc. is a key causative factor underlying nutrition transition giving rise to overweight and obesity. The underutilized coarse grain, proso millet (Panicum miliaceum) can find potential application in bakery products. Objective: The objective of the present study was to prepare healthy muffin Read More

Background: In this work, the study of the physicochemical properties of the rat bones that were fed under severe and moderate calcium depletion was carried out. Calcium depletion is a common problem in the diet of the third world. Objective: Three calcium levels: 5000, 2500, and 1039 mg/kg, were used in the diets to evaluate the influence of calcium deficiency on the bone quality by post-mortem tests. Methods: Inducti Read More

Background: Honey is generally evaluated by physicochemical analysis of its constituents. The manipulation of honey and its possible adulteration is reflected in many of its physicochemical properties. Objective: In this study, samples of Zygophyllum album L honey produced in El-Oued, Algeria, were characterized based on their melissopalynology, physicochemical and antioxidant properties, also polyphenol content. Methods: Th Read More

Background: In this study, lead (Pb), cadmium (Cd), copper (Cu), Iron (Fe) and arsenic (As) contents in milk and different dairy product samples from in Iran (Tabriz) were measured. Methods: Samples of 10 brands of pasteurized milk, yoghurt, traditional and industrial kashk were selected and quantitative analysis for heavy metals were performed by a Varian AA240fs atomic absorption spectrometer with a Graphite Furnac Read More

Background: In this article a comprehensive study was carried out for the determination of natural radioactivity in animal and vegetable food (meat, fish, milk and derivates, legumes, cereals and derivates, fruit, hortalizas, vegetables, vegetable oils) typical of different feeding regimes, for the age category higher than 17 years. Methods: A total of eighty-five samples of Italian origin, coming from large retailers during the y Read More

Background: The dried noodles produced from maize raw materials soaked for 24 hours were germinated for 36 hours and the Aloe vera skin extracted at 80°C for 60 minutes showed high nutrients, proving that this food product has functional properties. Objective: To check the quality of dry noodles produced from the combination of maize sprout flour and Aloe vera skin extract. Subject and Methods: The materials used Read More

Background: Changing lifestyles have paved the way towards various physiological dysfunctions. Phytochemicals derived from spices are being widely utilized in diet from ancient times to fight against these physiological dysfunctions owing to their therapeutic potential and high pharmacological activities. Methods: The current investigation was an attempt to explore the antioxidant potential, physicochemical, an Read More

Background: Although bigorexia symptoms are rapidly increasing, it is mostly an underrecognized condition in Turkish male bodybuilders. There are no validated screening tools to identify the symptoms. Objective: The purpose of this study is to evaluate the validity of the Turkish version of the MDDI and the BIG towards the diagnosis of bigorexia and to provide health care professionals with early screening tools. Methods: One h Read More

Background: Antioxidants are commonly used in food products to prolong their shelf life. Regarding the potential risks of synthetic antioxidants, people’s tendency toward natural antioxidants is growing. The present study was designed to evaluate the antioxidant activities of some fruits versus synthetic antioxidants such as Butylated Hydroxytoluene (BHT). Methods: In this study, the antioxidant activities of the alcoholic e Read More