Current Nutrition & Food Science - Volume 16, Issue 3, 2020

Background: Besides the well-known positive effect on the reduction of the risk of cardiovascular diseases, in the latest decades growing evidence has accumulated on the beneficial effects of MD on various aspects of health outcomes. Nevertheless, data concerning the existence of a direct positive effect of MD, irrespective of its beneficial effect on body weight, in osteo-articular diseases, are still controversial. In osteo-artic Read More

Breast cancer (BC) is the most frequently diagnosed type of cancer and the leading cause of cancer deaths in women worldwide. A number of established risk factors for BC have been identified in many previous studies which included age, reproductive history, lactation, hormone levels or use, genetic factors, breast density and various diet and lifestyle factors. Several previous studies highlighted the independent effect of Read More

In recent years, special attention of consumers to health and nutrition has led to the development of “functional foods” which is a new approach to accomplish a healthier status, therefore, reducing the risk of diseases. Changing consumer demand has influenced meat products as an important functional food. Several approaches have been proposed to produce functional meat products through reduce/deletion of some compo Read More

Background: Recent studies have demonstrated the role of micronutrients in the manifestation of comorbidities associated with obesity. Vitamin D deficiency, in particular, appears to be associated with increased levels of inflammatory markers, which may lead to chronic low-grade inflammation, elevating the risk of chronic diseases such as diabetes, metabolic syndrome, and cardiovascular disease. The objective of Read More

Background: Nonsteroidal anti-inflammatory drugs (NSAIDs) are widely used to relieve pain and reduce inflammation. However, gastric complications remain a major problem limiting their clinical usage. This study was carried out to evaluate the therapeutic effect of Nigella sativa seed (N. sativa seed) hydroalcoholic extract on indomethacin-induced gastric ulcer in rats and its possible mechanism. Methods: This stu Read More

Objective: The present study designed to evaluate the proximate composition, minerals content and in vitro antioxidant properties, in the tuber of Dioscorea glabra R. Baron. The estimation of phenolic acids, polyphenolics and quantitation of water-soluble vitamins like ascorbic acid (C), thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6) and folic acid (B9) in the plant were carried out by High Read More

Background: The aim of this study was to investigate the mechanisms underlying possible toxic effects of sulphite on neurodegeneration. Methods: Male Wistar rats were assigned to each of the four groups: Control (Control), Sulphite-treated (Sulphite), 6-hydroxydopamine (6-OHDA)-injected (6-OHDA), and sulphite-treated and 6-OHDA-injected (6-OHDA+Sulphite). Sodium metabisulphite was administered orally by gavage at a d Read More

Background: Millets are small-seeded cereals having excellent nutritional quality. They are comparable or superior to some commonly consumed cereals like wheat and rice. Millets are gluten-free, have low Glycemic Index and are a good source of calcium, iron, potassium, zinc magnesium and B vitamins. Natural fermentation of millets can improve their lower cooking quality, taste, low bioavailability and palatability. Objecti Read More

Background: Adequate consumption of fruits and vegetables (FV) is associated with reduced risks of various diseases, especially due to their nutrient, fiber, and bioactive compound content. Polyphenols are included in this last class. In Brazil, as in several other regions of the world, consumption of FV is low. Data on the importance of the recommended intake of FV for the ingestion of these compounds and subclasse Read More

Background: We have done a systematic study on the antioxidant activity of the methanol and petroleum ether (60-80°C) extracts (MEC and PEC respectively) of Curry leaves (Murraya koenigii Spreng. Family: Rutaceae) using various in-vitro chemical methods. Methods: Both of these two extracts were found to be highly efficient in the formation of Ag and Au nanoparticles. So, we have explored their ability to form the nan Read More

Background: Tualang honey (TH) has been shown to exert beneficial effects on learning and memory function in various animal models. However, its learning and memory effects in lipopolysaccharide (LPS) rat model have not been elucidated. Objective: The present study aimed to investigate the cognitive-enhancing effects of TH and its methanolic fraction in comparison to the clinically approved N-methyl-D-aspartate (NMDA) Read More

Background: Liquid smokes treatment eliminated most problems associated to the traditional method, besides providing uniformity of flavour and colour in meat products. Objective: This work evaluate the effects of liquid smoke treatment in the oxidative stability and content benzo(a)pyrenes, compared to the traditional smoking treatment in Sausage type Calabrese. Methods: Samples treated with liquid smoke were evaluated Read More

Background: Plantago ovata Forsk (Psyllium seed) is an annual plant of plantago genus. This plant widely grows in India and Iran. The Psyllium seed contains mucilage, protein, sugar, fat and tannins. Seed’s husk is a known source to extract hydrocolloid. Objective: The aim of this study was to optimize gum extraction from the Psyllium seed. Methods: The response surface methodology (RSM) was used to estimate the effect of i Read More

Introduction: Thyroid hormones (TH) are important determinants of glucose homeostasis, and in contrast, insulin is the first hormone responsible for glycemic control. Objective: The objective of the present study was to correlate the levels of insulin and thyroid hormones in diabetic animals after caffeine consumption associated with physical exercise. Methods: A total of 48 animals, 60 days old were allocated in eight experi Read More

Background: Dhokora khar (solid alkali), derived from water hyacinth (Eichhornia crassipes) is used by the people of Assam as a traditional food additive and as an antacid. It is usually prepared from the aqueous extract of water hyacinth ash. It is very popular in lower Assam particularly in the district of Barpeta and nearby areas. Apart from its use as a food additive in preparing palatable dishes, it is also used for the cure o Read More

Background: Escherichia coli O157:H7 is one of the most common causes of contamination in Lighvan cheese processing. Using from natural antimicrobial essential oils is applied method to decrease the rate of microbial contamination of dairy products. The present investigation was done to study the antimicrobial effects of Z. multiflora and O. basilicum essential oils on survival of E. coli O157:H7 during ripening of tradition Read More

Background: The relationship between food insecurity and mental and physical components of health-related quality of life (HRQOL) has been less addressed by healthcare professionals. Objective: We aimed to investigate the relationship between household food insecurity and mental and physical components of HRQOL in a large sample of urban people and to determine whether household food insecurity has a negative e Read More

Background: The present investigation was carried to develop amaranth based wheat flour bread. Products were developed by using different levels of amaranth flour and wheat flour in the ratio of 0:100,5:95, 10:90 and 15:85 respectively. Methods: Physico-chemical, antioxidant activity, total phenolic content and physical properties of amaranth supplemented bread were evaluated. Results: Results revealed an increase i Read More

Background: The active compounds of Cornus mas L. were extracted by the aid of water and ethanol and were incorporated into soybean oil samples. Afterward, their antioxidant activities were examined. Methods: The 1, 1 diphenyl-2- picrylhydrazyl (DPPH) and beta-carotene methods were approached in order to assess the antioxidant capacity. Different concentrations of extracts prepared (0,200, 400 and 800 mg/lit) a Read More