Current Nutrition & Food Science - Volume 19, Issue 8, 2023

Over the past few decades, the multifaceted anticancer action of various plant-derived flavonoids has been demonstrated both in in vitro and in vivo preclinical experiments as well as in clinical trials and large-scale epidemiological studies. These secondary metabolites, synthesized in plants in response to different environmental stresses, can exert diverse biological activities in the human body after ingestion of plant-based f Read More

The review aims to summarize the most important and common natural antioxidants and their resources from medicinal plants, as the vast majority in the world have always applied medicinal plants for the prevention and treatment of various diseases. Keywords were searched in PubMed/MEDLINE, Scopus, and the Institute for Scientific Information Web of Science, as well as the search engine Google Scholar. Impo Read More

Background and Objective: Vitamins play an important role in maintaining proper health and wellness of the body. The deficiency of any of them may lead to serious health consequences. In the current scenario, deficiency of vitamin D has become a very prevalent and underdiagnosed health issue throughout the world. The purpose of this review is to briefly describe the importance, present market condition, and role of vitami Read More

Background: Nutrition plays a vital role in fuelling an athlete for any sports event. The proper nutrition helps in better performance and better recovery of an athlete. Nutraceutical omega-3 fatty acids have shown to have a potential contribution to their performance output, recovery, and health/injury risk. Objective: The study aims to understand omega-3 fatty acid supplementation and review the required dose and durati Read More

Background: Osteoporosis is a major public health concern and is highly prevalent worldwide. There is increasing evidence about the importance of nutrition to this chronic condition. Aim: In this literature review, we aim to show the association between dietary patterns and the risk of developing osteoporosis. Methods: We reviewed and reported over 90 research papers published in Google scholar and ScienceDirect between 198 Read More

Nowadays, free radical chemistry is a field that has gained the wider attention of researchers. Our body generates free radicals’ reactive nitrogen and oxygen species through subjection to several pathological states, endogenous systems, and physicochemical conditions. For the physiological state to occur, it is compulsory to propel a balance between antioxidants and free radicals. Oxidative stress will set in when free radicals Read More

Background: γ-aminobutyric acid produced from lactic acid bacteria can be an ideal component in food products due to its health functional properties. Objective: This study aimed to isolate lactic acid bacteria (LAB) with the capacity of producing γ-aminobutyric acid (GABA) and evaluated its antimicrobial activities and application of Nem Chua (the traditionally fermented meat product). Methods: LAB strains from Read More

Introduction: As a quick and non-destructive testing method, Fourier transform infrared (FTIR) spectroscopy has become more popular for identifying food adulteration, manipulation, and deception. Sunflower oil is a widely used food item that may be contaminated or even adulterated with potentially harmful chemical substances associated with health issues. Methods: In this regard, this study was carried out to examin Read More

Background: There has been an increase in the number of children with autism spectrum disorder (ASD), in whom problems with eating behaviors are often present. The use of a standardized questionnaire to assess the eating behaviors of children with ASD in Vietnam has not been paid due attention. Objective: This study aims to assess eating behaviors in children with ASD aged 3-11 years using the Brief Autism Mealtime Be Read More

In the Sea of Japan and the Okhotsk Sea, the red king crab Paralithodes camtschaticus is the major commercial species of the crab. The crab is a rich source of polyunsaturated fatty acids (PUFAs). The composition of triacylglycerol (TG) molecular species in freshly collected juveniles of P. camtschaticus has been determined for the first time. By supercritical fluid chromatography with mass-spectrometry, 45 molecular spe Read More