Current Nutrition & Food Science - Volume 18, Issue 1, 2022

Abstract: Some plant seeds and berries have gained increased recognition due to their wide variety of bioactive compounds. Many of these foods are rich in lipids with high nutritional value, of which n-3 and n-6 essential fatty acids stand out. However, knowledge of the chemical composition and biological activity of these compounds and their value as a source of healthy lipids is far from being fully explored. The benefits of t Read More

Abstract: The potato plant is an important food source produced all over the world and it provides a significant portion of daily energy intake in nourishment. In addition, a significant rate of vitamins, fibre, mineral matters, protein, and fat can be obtained by consuming potato. In this study, the production, consumption, and usage areas of potato, a crucial source of our diet, and the possibilities of using it as food additives wit Read More

Abstract: Plants having active constituents possess pharmaceutical use and nutritional values. Herbal medicine or food supplement is gaining popularity, as well as scientific research on wheatgrass as a “functional food”. The target behind accepting wheatgrass as a study for review is to have clinical and nonclinical investigations on the wheatgrass plant at an equivalent stage. To let individuals, think about different affirme Read More

Abstract: Food forensics is an emerging branch that applies scientific knowledge for the verification and authentication of food supplements. The term “dietary supplement” refers to a diverse set of preparations that are deemed to be essential for the well-being of the human body. These supplements consist of various physiologically active substances that produce effects on the body. However, a major issue with these su Read More

Abstract: The second outbreak of severe acute respiratory syndrome coronavirus (SARS-CoV-2) is of great concern due to its awful mortality and morbidity rate with decreasing nutritional status and poor lifestyle as well as noteworthy food crisis and affected economy of the world. Increasing food prices, food crisis, global hunger and decreasing availability and feasibility of food are the foremost causes of decreasing nutritiona Read More

Abstract: Oxidative stress, proteasomal impairment, mitochondrial dysfunction, and accumulation of abnormal protein aggregates have shovelled a major section of the senior population towards neurodegenerative disorders. Although age, genetic and environmental factors are thought to play a significant role, drug abuse is considered to be a potent trigger in Parkinsonism among the young generation. The present study is a cr Read More

Abstract: Superfood is the name coined by the marketing industries to segregate the food which is claimed to have an edge over the common food, having increased nutritional efficiency, and possessing more amounts of antioxidants which lead to the prevention of many coronary heart diseases. The history and introduction of the superfood have been discussed through brief instances, and nutritional analysis of some of Read More

Background and Objectives: A comprehensive study was carried out for the determination of natural radioactivity in Mediterranean sea fishes and the evaluation of radiological health risks due to their ingestion. All analyzed samples came from the Calabria region, southern Italy, and, in particular, from the district of Reggio Calabria. Method: A total of seventy representative samples, five for each investigated species (Sa Read More

Background: Palm oil and its constituents have wide applications in food, cosmetics and pharmaceutical industries. The tocotrienol-rich fractions of crude palm oil have drawn greater research interest in recent years due to their potent health benefits. Therefore, reliable and validated analytical methods are essential for the quantification of tocotrienols. Objective: This study aimed to develop a simple and economical RP-HPLC m Read More

Background: Consumption of food high in saturated and trans fatty acids is a risk factor associated with non-communicable diseases such as overweight, obesity and cardiovascular diseases. Till to-date, no study has been carried out to analyze fatty acid contents in the food products available in the Maldives markets. Aims and Objectives: The aim of this study was to assess the fatty acid contents in the food products Read More