Current Nutrition & Food Science - Volume 15, Issue 7, 2019

Wheat bread is the main foodstuff and supply of dietary energy/protein in most developing countries. Wheat based diets are poor regarding essential amino acid content especially lysine as the first limiting amino acid. Since human body is unable to build lysine, it is necessary to be taken via food and/or supplements. Recommended daily intake of lysine is estimated to be around 30-64 mg/kg body weight. Inadequate intak Read More

Background: An optimal dietary Amino Acid (AA) intake is necessary for the growth of body proteins. A new method for protein quality evaluation called Digestible Indispensable AA Score (DIAAS) was established. Despite that the information about dietary AA requirements are available for different stages of life, in practical conditions, most people deal only with the dietary proteins, if ever. Objective: The aim of this mini-rev Read More

Allostasis and allostatic load are new concepts explaining the changes in body stemming from chronic stress. These concepts are explained with the assessment of metabolic, cardiovascular, inflammatory, and neuroendocrine systems. Type 2 Diabetes Mellitus (DM) is a chronic disease with the fluctuations in fasting plasma glucose, and also in other various biomarkers and poses a risk forother chronic diseases. The course a Read More

Background & Objective: Aspartame, (L-aspartyl-L-phenylalanine methyl ester) is a widely used artificial sweetener but studies raise safety concerns regarding the use of aspartame metabolites especially methanol. In this review, we aimed to provide mechanistic insights that may explain aspartame-induced immune dysregulation. Findings: While evidence is limited, from the available literature, possible mechanism Read More

Background: Bellota species are used to treat various diseases in traditional folk medicine. Objectives: This study aimed to chemically characterize the essential oils and the hydrosol extract and regional specificity of the major components of Ballota nigra essential oil and to evaluate their in vitro and in vivo antifungal activities. Methods: Essential oils were obtained by a Clevenger-type apparatus and analyzed by using Gas Ch Read More

Background: Frying oils are important nutrition due to their significant changes during the frying process. These changes can cause serious health problems in consumers. Methods: The aims of this 3-stage study were to investigate chemical changes of Total Polar Compounds (TPC), Peroxide Value (PV), Free Fatty Acid (FFA), Anisidine Value (AV) and TOTOX Value (TV) during heating of four improved frying oil formulations inclu Read More

Background: Acrylamide is the most powerful carcinogenic and neurotoxic compound widely distributed in thermally processed foods. This compound is formed during early stages of roasting processes of coffee beans through Millard reaction between reducing sugars and asparagine. Due to the huge consumption of coffee throughout the globe, it has been considered as the major dietary source of this dangerous com Read More

Background: Sulphites added as preservatives in food have been associated with adverse health effects in humans. Objective: The present study was designed with an objective of assessing the risk of sulphite exposure through food in adolescents (12-16 years old) of Delhi, India. Methods: A total of 1030 adolescents selected from four private and four government schools of Delhi, were asked to record their food intake using Read More

Objective: A research to evaluate the colour shift of Clitoria ternatea L. flower (CT) extract at pH 1, 4, and 7 during storage at 30oC in the dark has been conducted. Methods: The evaluation comprised of the measurement of colour intensity (CI), violet index (VI), and browning index (BI). Results: The extract was very stable at pH 1, although its colour slightly shifted to redder. Conversely, at pH 4 the extract slightly decreased, but Read More

Background: All over the world, the quality of commercial honeys varies greatly depending on many factors. Hence, this study was conducted to evaluate the physicochemical and antioxidant properties of Iranian commercial honeys to confirm their nutritional and economical quality. Methods: Fifty three honey samples from six different types, including alfalfa, milkvetch, lotus, thyme, coriander and multifloral honeys, were anal Read More

Background: Traditional fermented food preparation uses customary processing methods passed on from generation to generation under natural conditions. These fermented foods use native flora without being aware of the significant role of microbes involved in the fermentation process. Therefore, the present study aimed to determine the bacterial composition of traditional starters used in different fermented food prep Read More

Objective: Ziziphus jujuba (Z.J) is a medicinal plant with several properties such as antioxidant, antibacterial, hypnotic and wound healing activity. It also has lowering blood pressure effect and people use it to treat hypertension. In the present study, the effect of hydroalcoholic extract of Z.J on cardiovascular parameters in the normotensive rats was investigated. Methods: Animal groups include: 1) Sham, only cannulation of art Read More

Background: Prostate cancer is one of the most common cancer in worldwide and inflammatory reactions may be the major risk factors for it. Diet has a potential role in the running of inflammatory reactions. Dietary Inflammatory Index (DII) is a tool that can assess the inflammatory potential of a diet. Objective: Study of the effect of Dietary Inflammatory Index (DII) and body composition on the risk of prostate cancer was the Read More

Background: High cyanide varieties of cassava must be detoxified before consumption. Several studies showed detoxification of cassava by slicing, submerged fermentation (soaking), solid state fermentation, and drying. One of traditional detoxification is combination of submerged and solid state fermentation and the effect of this processing on cyanide reduction and food properties has not been evaluation yet. Objective: Th Read More

Background: Nowadays, paying attention to sports nutrition, particularly focus on using supplements among athletes is increasing rapidly. Objectives: This study has been carried out in order to investigate the frequency and causes of consuming supplements and understanding the side effects related to their consumption among bodybuilders in Kermanshah City. Methods: The samples of this cross-sectional study include Read More

Background: Dietary micronutrients have been proposed as effective inhibitory agents for cancer initiation, progression, and incidence. Among them, polyphenols, present in different foods and beverages, have retained attention in recent years. Apples are among the most consumed fruits worldwide, and several studies suggest that apple polyphenols could play a role in the prevention of degenerative diseases. Aims and Ob Read More

Background: A new approach describing the validation and development of an easy, new spectrophotometric and kinetic method for identification of para-aminobenzoic acid in dietary supplement has been performed. In this study, para-aminobenzoic acid was derived in a pH-controlled environment, as a new organic compound 4(4-Benzophenylazo)pyrogallol, by incorporating diazotized para-aminobenzoic acid with pyro Read More