Current Nutrition & Food Science - Volume 19, Issue 7, 2023

In recent years, the field of probiotics and postbiotics has attracted great attention. On the one hand, probiotics, when administered in adequate amounts, confer a range of health benefits on the host, but concerns have been reported about the administration of live microorganisms and their associated risks. On the other hand, postbiotics with desirable traits as inactivated microbial cells or cell fractions could non-cytotoxically Read More

Nutraceuticals in the food sector open doors to the future of “nanoscience” technology that has gained much importance. Nanotechnology has established a new perspective by providing nanomaterials with changed features using nano-formulations and nutritional supplements in the food sector. Nanomaterials show distinctive features owing to their tiny size and high surface/ volume ratio; thus, they are fully utilized as nut Read More

Major burn injuries provoke a profound stress response marked by extreme hypermetabolism and impaired immune function. The physiological alterations to glucose, protein and lipid metabolism can be detected even years after the inciting burns injury and when untreated can lead to profound wasting, fatty liver, and even death. Therapeutic strategies which target these physiological disturbances are of paramount im Read More

Background: High mortality and shortened lifespan are two of the major concerns associated with diabetes mellitus. Sedentary lifestyles and unhealthy diets play a significant role in the alarming rise in diabetes prevalence. Bringing this under control can be significantly helped by nutritional intervention and increased physical activity. Mainly, nutraceuticals are gaining the interest of people of all age groups as they Read More

Background: Dairy consumption and especially cheese consumption has been increasing in most countries of the world due to its favorable taste. European countries and the United States are the major producers and consumers of cheese. Due to the nutritional and economic importance of cheese, various schemes have been considered to increase its consumption and the most important of which is to improve its sensory p Read More

Background: Among the leading causes of death, cancer is second to heart disease as a group of diseases. It has been found that several natural substances, including flavonoids, can treat cancer in addition to several types of chemotherapy. Objective: Flavonoids are naturally occurring polyphenolic compounds with no or minimal toxicity, and have been utilized by people since ancient times. They produce several special Read More

Background: Current literature highlights that chronic kidney disease (CKD) is a public health problem and that metabolic syndrome (MS) is a potential risk factor, especially among the elderly population, since aging seems to create metabolic disorders such as hypertension, hypertriglyceridemia, and glycemic decompensation. Despite this, some mechanisms/events of the relationship between kidney damage Read More

Background: Intelligent food packaging that can monitor food quality and safety is essential in modern commercial trade. Research on the fabrication of environmentally friendly colorimetric labels that can indicate the freshness of food through color changes are needed. Methods: In this study, paper-based colorimetric labels were prepared using filter paper dipped into a solution of Roselle flower extract, and their per Read More

Background: Consumers’ lack of nutritional awareness causes them to have little interest in reading and analysing nutritional information on food labels. Rigorous and scientific comparisons of the nutrient contents of commercial buns are rarely conducted in Malaysia. Objective: The first objective of this study is to classify nutrient contents in commercial buns into beneficial and non-beneficial nutrients. The second objecti Read More