Current Nutrition & Food Science - Volume 16, Issue 5, 2020

It is an assumption that different kinds of nutrition, diet, and functional foods might have different positive or negative effects on multiple sclerosis (MS), a neuroinflammatory disease of the central nervous system (CNS). This brief paper involved a study on various kinds of nutrition including salt, fat, dairy, fruit, and vegetables. At the end of this study, appropriate diets were evaluated for MS patients. Based on previous studie Read More

Probiotics are living microorganisms, which when taken in adequate amount, provide various health benefits by maintaining the balance of bacteria in the intestine. Probiotics are purported to have countless health benefits, some of which include improved digestion, enhanced immunity, prevention of cancer and diabetes. The most common group of probiotics include species of Lactobacillus, Bifidobacterium and Enteroc Read More

Background: Jackfruit (Artocarpus heterophyllus) having an impressive array of nutrients is one of the potential functional foods being studied by the researchers worldwide in recent times. While the ancient fruit is widely consumed as fresh fruit, its other parts are reported for their diverse therapeutic activity as an antioxidant, anti-inflammatory, anti-microbial, anti-cancer, anti-fungal, anti-bacterial, anti-diabetic, and as im Read More

The rheological analysis is important analytical tools used to obtain fundamental information about food structure. For instance, the properties of flow of liquid and semi-solidity are characterized by the consistency and flow behavior experiments as two important rheological parameters. The rheological parameters of foods are applied in quality control of the products and processing of food products such as energy input calc Read More

Constipation is a common public health concern experienced by all individuals during their life affecting the quality of life. In this paper, we aimed to provide an overview of the existing evidence regarding the role of food ingredients, including bran, prune, fig, kiwifruit, and flax-seed in constipation treatment. We searched Scopus, Pub Med, and Science Direct by using the keywords, “laxative foods” and “constipation”, f Read More

Background: There is an increasing concern regarding the impacts of food choices in the environment. Therefore, in order to plan actions to promote more sustainable diets, it is crucial to understand the influence of environmental and political determinants on people’s food choices. Objective: This work aimed at studying the extent to which environmental and political determinants influence people’s food choices in a Read More

Background: Chocolate is one of the most consumable fast-moving consumer goods (FMCG), possessing many health benefits. The present study was envisaged to develop dark chocolate incorporated with flaxseed (Linum usitatissimum) oil and honey. Flaxseed oil contains omega-3 fatty acid which is useful in heart disease, arthritis, inflammatory and autoimmune diseases, and cancer, whereas honey acts as an antioxidant. O Read More

Objectives: To determine the prevalence of disordered eating attitudes and behaviors among high-school girls in Al-Madinah City, Saudi Arabia. Methods: A cross-sectional descriptive study was conducted in Al-Madinah city in 2014-15. A multi- stage random sampling technique was adopted to include female students of government secondary schools. The Eating Attitudes Test (EAT-26) and socio-economical questionnaires w Read More

Background: Unripe grape (Qoura) in the forms of either intact or juice can be used as a flavoring agent in several foods of Iranian cuisines such as soup and salad due to its sour taste. Methods: In the current study, the effects of microwave (270, 540, and 720 W) and hot air drying (40, 50 and 60°C) on the polyphenol components content and chemical properties (including chroma, hue angle, L* value, total color difference, sol Read More

Background and Objective: Herbal extracts and plant compounds are increasingly becoming of interest for their therapeutic potential in various cancer types. Momordica charantia is well known for its anti-diabetic, anti-inflammatory, and anti-cancer properties. Methods: In the present study, we investigated the antiproliferative and pro-apoptotic effects of Momordica charantia seed and aryl extracts on breast cancer cells and Read More

Background: Excessive adipose tissue, in the case of common obesity, has been associated with an endocrine-metabolic alteration that contributes to a manifestation of dyslipidemia. To identify mechanisms which are involved in disorders of lipid metabolism, several nutrients have been studied, especially zinc, which act by regulating transcription factors that are important for synthesis and oxidation of lipids and act as an anti-infl Read More

Background: The role of minerals in preventing the generation of oxidative stress in obese individuals has been evaluated. Magnesium is an antioxidant nutrient and a cofactor of enzymes involved in the cell membrane stabilization, attenuating the effects of oxidative stress. Objective: To evaluate the association between magnesium and concentrations of thiobarbituric acid reactive substances (TBARS) in patients with obe Read More

Background: Formulation of composite flours from wheat and non-wheat flours has been proposed as the most desirable way to improve the nutritional quality in diets, promote food security and lower the cost of baked products. Objective: This study evaluated the effect of fortification with snail meat powder on physicochemical properties and shelf-life of sorghum-wheat buns. Methods: Buns were prepared by replacing Read More

Background: Extending the shelf-life of food products is very important for food producers, and one of its most significant methods is gamma irradiation. Objective: The aim of this study is to evaluate extending the shelf-life of whole-wheat flour using gamma irradiation and to study the organoleptic and physical characteristics of the cakes made with irradiated flour. Methods: 900 g packed flour samples were irradiated Read More

Background and Objective: Food-borne Salmonellosis has been reported as the second most common bacterial infection. Salmonella enterica subsp. enterica serotype enteritidis (S. Enteritidis) and S. enterica subsp. enterica serotype typhimurium (S. Typhimurium) are the most common serotypes worldwide as salmonellosis agents. Salmonella yyphi is the causative agent of typhoid fever worldwide. The purpose of the pr Read More

Background: Tempeh, a product of Indonesian origin based on fermented soybeans, is present in naturalistic diets and has been gaining popularity in other cultures and diets due to the convenience for food preparation and use, aside from the nutritional and functional quality. Methods: In this work, tempehs were produced from common bean, carioca grain type (CBT) aged and peeled, and in combination with yellow soybean ( Read More

Background: Due to the heating of amino acids with edible oils to high temperatures, different amounts of acrylamide are produced. Objective: The purpose of this study was to compare the level of acrylamide in the tahdig of bread and tahdig of potato prepared with the common liquid and solid edible oils, including sunflower, corn, canola, frying oil and solid oils. Methods: The tahdig of bread and potato was prepared under the s Read More

Background: Based on previous studies, vitamin D deficiency could lead to nerve stimulation. The purpose of the present study was to determine frequency and duration of seizures in children with idiopathic epilepsy in two groups; normal level of vitamin D versus decreased level of vitamin D. Methods: This pilot, comparative study was carried out in Zanjan University of Medical Sciences on total 40 children aging between 2 to Read More

Background: The color of food products is one of the most important factors proposed by the consumer. Therefore, incorporation of coloring agents into food dates back to ancient times. Nowadays, various types of synthetic dyes are produced and widely used as part of formulations of food products to increase customer’s interest As the safety of this material is questionable, many of them are banned, or the level of th Read More