Current Nutrition & Food Science - Volume 17, Issue 9, 2021

Background: Dietary carbohydrates are a group of natural compounds that includes simple sugars and complex polysaccharides in addition to fibres. The primary role of carbohydrates is to provide energy for various physiological functions in the body. Objective: A relatively high intake of complex carbohydrates and a limited intake of added or free sugars are generally recommended for a healthy diet. Carbohydrates are Read More

Background: Type 2 diabetes mellitus (T2DM) is a disease associated with several cardiometabolic risk factors (CMRF). There is strong evidence about the benefits of oilseeds intake and the practice of resistance training (RT) in the prevention and treatment of T2DM and its associated CMRF. However, no study has evaluated the combination of these interventions yet. Baru nut, an oilseed native to the Brazilian Cerrado, stands Read More

Background: Asafoetida is dried latex that is extracted from the taproot of many species of Ferula, a perennial herb native to the East Mediterranean and Central Asian regions. It is also a common ingredient in some cuisines. Objective: The goal of this manuscript is to survey on medicinal values and natural benefits of Asafoetida. Methods: A literature search was conducted in Science Direct, Google, Google Schol Read More

Introduction: Obesity has become a pandemic chronic disease. The main principle of obesity treatment is to regulate energy balance by reducing energy intake and increasing energy expenditure. These target mechanisms have become the point of attention in herbal medicine studies. Several molecular mechanisms of actions possessed by Moringa oleifera leaf extract (MLE) have been studied in many experimental research w Read More

Synthetic polymers are widely used globally for food and other packagings playing an important role in food packaging during transportation, handling and also increasing shelf-life of product at a controlled atmospheric condition. Most of the time, plastic is preferred as a packaging material due to its inherent properties like light in weight, strength, durability, availability, convenience and relatively inexpensive. In this Read More

Food integrity could be jeopardized by different types of food frauds. The concept of food integrity is composed of three pillars: (i) food quality, i.e., number of features, objective and subjective, of food that are acceptable to consumers and meet their expectations; (ii) food authenticity, namely the ability to follow the movement of a feed or food through specified stage(s) of production, processing, and distribution; and (iii) food s Read More

By the end of 2019 emerged a cluster of pneumonia that was caused by a novel SARSCoV- 2 virus. The disease, subsequently named COVID-19, has a wide range of signs and symptoms, including fever, respiratory and gastrointestinal manifestations, and kidney disease that can evolve to a nutritional imbalance through direct and indirect mechanisms. Moreover, the prognosis of COVID-19 could worsen in high-risk populatio Read More

Aims: The objective of the current manuscript is to discuss various types of cancers of breast, pathophysiology, and biomarkers used for breast cancer and potential applications of herbal remedies as a treatment tool. Methods: A literature survey was carried out using various online search engines like google scholar, ScienceDirect, Springer, Scopus, PubMed, etc. Offline libraries were also used for the compilation of data. R Read More

Background: Litchi chinensis is an evergreen and arboreal tree with grey-black bark, shiny branches, and deep green lanceolate dense round shape leaves. The litchi peel is very thin and rigid and comes out easily, revealing jelly-like white color pulp with excellent flavor due to sugar and acid content. Litchi is an excellent source of antioxidants, vitamin C, vitamin Bcomplex and flavonoids that help in the prevention of chronic d Read More

Background: Biogenic amines (BAs) can be defined as low molecular weight organic nitrogen compounds formed by amino acid decarboxylation or by amination and transamination of aldehydes and ketones. Histamine, tryptamine, tyramine, putrescine, phenylethylamine, and cadaverines are some of the BAs reported in fermented foods which are synthesized by decarboxylation of histidine, tryptophan, tyrosine, ornithine, phe Read More

Crocus sativus L. (Saffron) is a Mediterranean herb of the Iridaceae family. The dried stigmas of C. sativa plant are processed to produce well-known spice saffron rich in secondary metabolites (safranal, crocetin, terpenes, crocins, picrocrocin, kaempferol and quercetin) with a wide range of important biological activities in curing many human diseases. Around the world, saffron is considered to be the most expensive spice Read More

Background: Metabolic Syndrome (MetS) is defined by the presence of three or more of the following components: inadequate fasting serum glucose levels and elevated waist circumference, hypertension and dyslipidemia, which represent a potential risk for the development and/or worsening of Chronic Kidney Disease. Objective: Based on this, this research aimed to investigate the presence of MetS and its influence Read More