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- Volume 20, Issue 2, 2024
Current Nutrition & Food Science - Volume 20, Issue 2, 2024
Volume 20, Issue 2, 2024
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Phyto Pharmaceutical Advances on Black Turmeric as a Functional Herb
Authors: Simranjeet Kaur, Pratik N. Chauhan, Junaid Ul Hamid, Simran Kaur and Yashika SharmaHerbal medicine is one of humanity's oldest professions, and herbal medicine's therapeutic efficacy has been recognised since the dawn of time. In many parts of India, herbal treatments have been found to be effective in the treatment of malaria, diarrhoea, jaundice, diabetes, cough, fever, snakebite, miscarriages, and gonorrhoea. Curcuma caesia is a perennial herb with bluish-black rhizomes that is native to Northeast and Central India. In antioxidant, antiinflammatory, and human tumour cell proliferation, inhibitory effects of the rhizomes of indigenous Curcuma caesia were investigated in this work. According to Research, Inc., the global curcumin market was worth USD 46.6 million, with North America being the largest regional market and India being one of the largest curcumin producers. With a revenue-based compound yearly growth rate (CAGR) of 14.8% throughout the projection period, Europe is predicted to be the fastest-growing region, with the global market. Because of expanding scientific talent and a large network of biotechnology and food chemistry applications, curcumin quality and quantity are projected to improve in the future. The study emphasizes the importance of using the bioactive components of curcuma caesia in nanotechnology, liposomes, niosomes, micelles, and cyclodextrin.
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Quercetin: A Comprehensive Review
Authors: Dharmendra Kumar and Pramod K. SharmaQuercetin is a plant pigment found in many fruits, vegetables, beverages, and other parts of plants, such as leaves, flowers, bark, stems, and roots. The rich sources of quercetin are the dock, watercress, sweet potato, onion, grapes, berries, cherries, and broccoli. Quercetin exhibits various pharmacological activities, such as anticancer, antiviral, anti-inflammatory, and antioxidant. Several studies have reported quercetin as a potential anticancer compound. This review article provides information on the role of quercetin in many types of cancer, such as breast cancer, colon cancer, liver cancer, lung cancer, prostate cancer, bladder cancer, gastric cancer, bone cancer, blood cancer, brain cancer, cervical cancer, head and neck cancer, skin cancer, eye cancer, thyroid cancer, ovarian cancer, kidney cancer, and mesothelioma cancer. The present review emphasizes the anticancer activity of quercetin via different mechanisms, such as induced apoptosis, inhibition of tumor progression, cancer cell cycle arrest via different pathways, decreased proliferation, modification of the tumor microenvironment, etc.
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An Update on Eating Disorders
Authors: Md. S. Hussain, Neha Sharma and Navneet KhuranaIt is no surprise that eating disorders (EDs) are increasing all over the planet. With the emergence of global westernization, development in technology, and societal changes, nearly all regions of the globe have been influenced by the concept of a perfect body image and height. EDs are a considerable public concern, a bewilderment for psychologists and a challenge for physicians. The primary EDs include anorexia nervosa (AN), bulimia nervosa (BN), and binge eating disorder (BED). AN is an ED that is psychological and possibly life-threatening. Usually, people with AN experience an exceedingly low body weight due to their height and body shape. The highest rate of occurrence is between 14 and 17 years of age. BN is an extreme, lifethreatening, neurological ED in which you have binge eating cycles. You may not have any sense of balance in your diet throughout these binges. The weight-control engagement of patients with AN and BN results in various physiological shifts. EDs can control your lives and can be quite hard to cope with. Yet you will develop a better understanding of who you are by therapy, return to healthy eating and exercise, and undo any of the severe complications of AN. Investigation into EDs has yielded valuable new information over the past few decades, notably involving the psychological features and care of patients. The purpose of this study/review is to expand the knowledge of the people about these EDs, their global burden, diagnostic criteria, risk factors, medical complications, management, and the newly added avoidant/restrictive food intake disorder.
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Counting and Identifying Probiotics: From a Systematic Comparison of Three Common Methods to Proposing an Appropriate Method for Identification
Authors: Setayesh Zamanpour, Asma Afshari, Mohammad Hashemi and Tayebeh ZeinaliBackground: The plate count technique had traditionally been used for the determination of viability and counting of probiotic bacteria, which had obvious disadvantages. Efficient tools to identify and count probiotics (alone or in combination) have evolved.Objective: This study aimed to compare two methods of counting and identifying probiotics such as Real-time PCR and flow cytometry, with the culture method and suggest an inexpensive method for the diagnosis of probiotics in dairy products.Methods: Electronic databases such as Scopus, PubMed, and Science Direct were systematically searched, identified, screened, and reviewed from June 2001 to December 2022.Results: This study showed that each technology has its strengths, advantages, and disadvantages, but the Real-time PCR method is more suitable than other methods and can identify and count live cells of probiotics.Conclusion: In conclusion, it should be mentioned that due to the superiority of the Real-time PCR method, we recommend the use of this molecular method, but for more assurance and comparison, several methods can be used to count and correctly identify probiotic strains.
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Effectiveness of Aspartame on Insulin, Triglycerides, and Blood Glucose Concentration in Adult Type 2 Diabetic Patients
Background: Human beings have an attraction to sweet items: desserts, fruits, honey, etc., which stimulate the sense of taste. However, sweet things tend to have many calories, thus contributing to issues with obesity. Moreover, those with diabetes must strictly limit their consumption of sugar to maintain their blood glucose levels within acceptable limits. Artificial sweeteners contain substances from several distinct chemical classes. The effects of artificial sweeteners on clinically relevant outcomes such as insulin, blood glucose, and lipids have been incompletely studied.Objective: This study aims to assess the effects of artificial sweeteners on blood glucose, triglycerides, and insulin in healthy, non-diabetic, and diabetic type 2 patients.Methods: Levels of glucose, triglycerides, and insulin in serum samples from 25 patients with confirmed Diabetic type 2 disease and 30 normal controls were determined at 30, and 60 after the ingestion of the drinks.Results: Levels of glucose, triglycerides, and insulin were notably higher in patients with diabetic Mellitus compared with the normal group. Both triglycerides and insulin (60 min) were elevated significantly above baseline after the intake of the artificial sweeteners in diabetic patients; however, values for all other conditions across time were very stable.Conclusion: There is no reason to suppose that a higher consumption would result in an elevation in these measures. Any noted insulin resistance linked to a high intake of artificial sweeteners is likely a function of the excess calories and processed ingredients often included within artificially sweetened food and beverage products.
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Two Eggs A Day Can Increase Choline Intake and Size of Mid Upper Arm Circumference (MUAC) in Pregnant Women in Indonesia
Authors: Nitta Isdiany, Mamat Rahmat, Gurid Pramintarto Eko Mulyo and JudionoBackground: Good nutritional intake is very important for pregnant women to prevent stunting in children. However, the problem of CED in pregnant women in Indonesia remains high. Higher choline intake in pregnant women is associated with better memory in a child by the time the child turns 7 years old. Choline functions in the process of methylation and cholinergic transmission during the process of brain development in children. Modification of the high choline diet in daily menu is needed by pregnant women to increase choline intake and size of MUAC.Objective: This study aims to examine the effectiveness of high choline diet modification on changes in choline intake and size of MUAC in pregnant women.Methods: A total of 14 pregnant women in the treatment group received 2 eggs every day, while 13 pregnant women in the control group received education on balanced nutrition during the study period. Changes in choline intake and size of MUAC were stastiscally compared between the two groups.Results: There was a significant change in the average intake of choline before and after the intervention in pregnant women between the treatment and control group (p < 0.05). The results stated that there was a significant difference in the size of MUAC in pregnant women between the treatment and control groups (p < 0.05). Energy intake was not a confounder of the intervention outcome.Conclusion: Modification of low choline level diet by giving 2 eggs a day for 1 month as an additional food in the diet of pregnant women can increase choline intake and size of MUAC.
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Trace Element Levels in Rice Varieties Consumed in Saudi Arabia
Authors: Muhammad W. Ashraf and Faisal AlaneziBackground: Rice is the most available and consumed food in the world, and is considered one nutritious food. Due to the same reason, rice is the popular food in Saudi Arabia, being consumed with vegetables and non-vegetable recipes.Methods: Taking the nutritive value of rice into consideration, the metal analysis was performed, and both essential and heavy elements were detected in seven varieties of rice, viz, Paddy Rice, Brown Rice, White Rice, Broken Rice, Parboiled Rice, Black Rice and Red Cargo Rice. Among the heavy elements arsenic, cadmium, iron, lead and mercury were analysed and the concentration of these elements was found within the value of tolerance.Results: The maximum concentration of all these elements was found below the limits set by NSU and the FDA. The essential elements, which were analyzed in all seven varieties of rice, include cobalt, magnesium, copper, selenium, manganese and zinc.Conclusion: All these elements were found in rice quantity, required for the normal metabolic activities of the body. The varieties of rice analyzed have essential element concentrations in a normal range.
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Isolation and Identification of Saccharomyces boulardii as a Probiotic Yeast and Investigation of its In vitro and In vivo Beneficial Applications
Authors: Eman A. Helmy, Reda H. Abdel-Fadeel, Eman El-Husseiny Helal and Mohammed YosriBackground: Yeasts are becoming increasingly popular as possible new resources to improve the nutritional value of food qualities like flavor, color, and vitamin content, as well as tools for preventing food spoiling due to their anti-microbial capabilities.Objective: This study aims to test the role of isolated Saccharomyces boulardii as a promising probiotic as well as Jerusalem artichoke as a prebiotic in a feeding animal model to test their possible functions in regulating lipid profile and bacterial count in the faeces of tested animals.Methods: For the isolation of yeast cultures on YM agar medium, five milk samples were randomly obtained from the Faculty of Agriculture at Al-Azhar University in Cairo, Egypt. S. boulardii was morphologically, physiologically, and molecularly identified and deposited in the gene bank; additionally, identification was confirmed using the BIOLOG system. For 30 days, researchers compared the roles of S. boulardii as a probiotic and Jerusalem artichoke as a prebiotic in controlling serum lipid profile and faeces microbial count in the tested animal groups.Results: The acid and bile tolerance tests illustrate the promising ability of S. boulardii. Additionally, S. boulardii could survive on simulated stomach and intestinal fluids. An in vivo feeding test showed that rats fed S. boulardii grew and gained weight faster. Furthermore, eating S. boulardii causes a marked increase in HDL levels and a marked drop in LDL, cholesterol, and triglycerides. Rats that consumed Jerusalem artichokes and a probiotic strain had significantly lower numbers of coliforms and Staphylococcus sp. in their stools.Conclusion: These results revealed the possible beneficial role of S. boulardii in overcoming hyperlipidemia, which should be applied on a large scale after verification of outcomes.
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Rosebay Willowherb (Chamerion angustifolium) in Food Products: Evaluation of the Residual Anti-radical Activity of Polyphenol Compounds and N-acetylcystein
Background: The composition of polyphenolic compounds in various parts of the Rosebay willowherb (Chamerion angustifolium) has been studied in detail and published. A number of these compounds have sufficient antiradical activity (ARA) to create functional foods based on extracts from this plant that are preventive against free-radical pathologies in humans. Part of substances with antiradical activity (e.g., vitamins, polyphenol components) are destroyed during the technological processing of food raw materials, and the values of ARA drop in the finished food product concerning the initial values (before and after technical processing) are not fully evaluated.Objective: The object of the study is to study the thermal stability of polyphenol components possessing ARA (dried at 60°C and 150°C) and evaluate their residual ARA in the finished food products, N-acetylcysteine (NAC), as one of the known antiradical, was used as a reference substance.Methods: Spectrophotometric method was used to evaluate the change of ARA in prepared foods. Gas chromatography-mass spectrometry (GC-MS) was used as an additional method to evaluate the difference in the chemical composition of polyphenol components.Results: The residual ARA in the finished products (for caramel and bakery products) was ≈ 23.9% for rapidly extractable substances, for polyphenol compounds ≈ 46.1%, and for amino acids and easily hydrolyzable substances ≈ 34.5%.Conclusion: Rosebay willowherb extract and N-acetylcysteine are recommended for increasing the ARA (between 1.6-4.9 times) of foods with low ARA (confectionery, bread, or other heavily processed foods) and for diets and diets preventive of free-radical pathologies by adding polyphenolic plant components and cysteine derivatives.
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Impact of Thermal Stabilization on Nutritional, Functional, and Molecular Properties of Six Different Cultivars of Wheat Bran
Authors: Reshma Saroj, Vinti Singh, Radha Kushwaha, Monika Singh, Vinita Puranik and Devinder KaurBackground: Wheat bran is an important by-product in the cereal industry. It is considered one of the amplest and most economically cheap sources of insoluble fiber and is rich in minerals and various bioactive compounds.Objective: In this research, the antioxidant, functional, and molecular properties of bran were screened in six different cultivars of wheat, viz. HUW-234, PBW-373, WH-1105, PBW-502, HD-2967, and PBW-343.Methods: In the present study, the methods, namely, DPPH, TPC, and FRAP, were used for the screening of antioxidant properties, bulk density, WAC and OAC for functional properties, and tannin, trypsin inhibitor and phytate for anti-nutritional properties.Results: Our results showed that in thermally processed wheat bran (Autoclaved, Hot air oven, Microwave, Toasting), the antioxidant activity increased in comparison to native wheat bran, whereas water absorption capacity and oil absorption capacity decreased significantly (p ≤ 0.05) compared to native bran. In addition, a significant reduction in the anti-nutritional factor was also observed. Moreover, FTIR in different wheat bran cultivars showed the presence of the C-H group, -CH stretch, -NH group, -OH group, phenols group, -C=O group, mostly aldehyde group, L-glucose, cyclodextrins, –C-OH bending vibrations, and halogen compound (C-Cl).Conclusion: The study showed differences in antioxidant and functional properties of bran obtained from different wheat cultivars. The thermal technique is a very useful treatment for increasing nutritional properties. Wheat bran utilization in daily life helps prevent many chronic diseases, such as colon cancer, constipation, heart disease, etc.
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Effect of Cooking Procedure on B1, B2, and B6 Vitamins Content and Some Elements in the Main Rice Brands in the Iranian Market
Aims: The aim of the present study was to assess and compare the effect of different methods of cooking on B-group vitamins (B1, B2, and B6), As, Cd, Ni, Pb, and some essential elements (Cu, Co, and Mn) in the main local varieties of Iranian rice.Background: Different cooking procedures have been shown to have contradictory benefits in terms of nutritional value by affecting the bioavailability of vitamins and microminerals.Objective: The aim of the present study was to assess and compare the effect of different methods of cooking on B-group vitamins (B1, B2 and B6), As, Cd, Ni, Pb, and some essential elements (Cu, Co, and Mn) in the main local varieties of Iranian rice.Methods: The effectiveness of different cooking procedures, including direct cooking (Dampokht) and cooking by washing the rice with water and draining off the water (Abkesh), on B1, B2, and B6 vitamins contents and Cd, As, Pb, Ni, Cu, Co, Mn elements in the different local varieties of Iranian rice was evaluated. For the Dampokht method, the non-rinsed cooked samples were directly used for evaluation, but for the Abkesh method, the cooked rice samples were first rinsed and then evaluated.Results: Generally, our results showed decreased levels of vitamins and trace elements in cooking with the Abkesh method in comparison to that of Dampokht. Interestingly, the amount of B1 vitamin increased after the Dampokht method.Conclusion: The results indicate that the rice cooking procedure is very important in the maintenance of B vitamins and trace elements in the foodstuff, and the Abkesh method leads to the loss of a great deal of water-soluble vitamins and essential elements. However, it is good for decreasing poisonous heavy metals and should be recommended for populations that consume rice as the main staple food and who live in the areas with a high level of toxic heavy metals in drinking water.
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Uric Acid Elevation by Fructose Overload Exacerbates Nash and Atherosclerosis via Oxidative Stress
Background: Nonalcoholic steatohepatitis (NASH) is well associated with an increased risk of cardiovascular disease (CVD), regardless of risk factors for metabolic syndrome. However, intermediary factors between NASH and CVD remain unknown. In recent years, hyperuricemia has been associated not only with gout but also with several other organ diseases, such as hypertension, chronic renal failure, and metabolic syndrome. In addition, hyperuricemia was shown to frequently occur in patients with NASH and could be a risk factor for CVD. Furthermore, serum uric acid (UA) levels have been linked with fructose intake.Objectives: We hypothesized that fructose loading elevates UA levels and exacerbates NASH and atherosclerosis via oxidative stress.Methods: Stroke-prone spontaneously hypertensive rats (SHRSP5/Dmcr), between 14 to 24 weeks of age, were divided into two groups and fed a high-fat and high-cholesterol (HFC) diet. In addition to the HFC diet, the fructose group was subjected to 10% fructose loading. The oral glucose tolerance test (OGTT) and insulin tolerance test (ITT) were performed at 25-week-old, followed by blood sampling, animal sacrifice, endothelial function test, blood biochemistry, histopathological staining, xanthine oxidase activity test, and genetic analysis performed at 26-week-old.Results: Fructose loading increased UA and oxidative stress levels. In addition, fructose loading induced insulin resistance. The fructose group exhibited aggravated hepatic fibrosis and lipid deposition, as well as enhanced lipid accumulation in the mesenteric arteries.Conclusion: In the SHRSP5/Dmcr rat model, elevated UA levels were a risk factor for the exacerbation of NASH and atherosclerosis via oxidative stress.
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Nutritional Value and Physical Quality of Oral Nutritional Supplements Made from Purple Sweet Potatoes to Treat Malnutrition in Patients with Cancer
Background: Malnutrition often occurs in patients with cancer, which eventually leads to decreasing response to therapy and increased morbidity and mortality rate. Oral Nutrition Supplements (ONS) are necessary to provide additional nutritional intervention to prevent and treat malnutrition in cancer patients. Purple sweet potato is a local food that is abundantly available in Indonesia and can be utilized as a basic ingredient for producing a modified ONS formula that is not only high in nutritional value but also has good physical quality.Objective: This study aimed to evaluate the nutritional value and physical quality of purple sweet potato-based ONS.Methods: A new local food-based formula was formulated by using purple sweet potato as the main ingredient. This new formula, which was then mentioned as the treatment formula, was subsequently compared with the control formula. The control formula was made from ingredients commonly used for producing ONS in hospitals in Indonesia, such as milk powder, sugar, oil, and other additives such as maltodextrin and creamer. Meanwhile, the treatment formula was labelled into three treatment formulas based on the differences in the proportions of white egg flour and whey protein as a protein source in each treatment formula. The treatment formula was formulated by using local ingredients of purple sweet potato flour and egg white flour by adding whey protein, extra virgin olive oil, omega-3 powder, sugar, and creamer. A proximate analysis was conducted to analyze the nutrient content of the formula and the viscosity and osmolarity tests were conducted to evaluate the physical qualities of the formula. The laboratory analysis results were described as descriptive data, then analyzed by using One-Way ANOVA. The determination of the best treatment formula in the form of effectiveness (Nh).Results: The results of the proximate test and physical quality showed that the best formula based on the highest Nh value of 0.75 was P3 with 245 kcal energy, 8.8 g (14%) protein, 6.5 g (24%) fat, and 37.8 g (62%) carbohydrate, viscosity 28.1 cP, and osmolarity 492.3 mOsm (iso-osmolar) per serving size (200 ml).Conclusion: Formula P3 which contains more egg white flour than whey protein is the best formula that has the best nutritional value and good physical quality.
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Volumes & issues
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Volume 21 (2025)
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Volume 20 (2024)
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Volume 19 (2023)
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Volume 18 (2022)
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Volume 17 (2021)
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Volume 16 (2020)
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Volume 15 (2019)
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Volume 14 (2018)
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Volume 13 (2017)
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Volume 12 (2016)
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Volume 11 (2015)
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Volume 10 (2014)
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Volume 9 (2013)
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Volume 8 (2012)
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Volume 7 (2011)
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Volume 6 (2010)
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Volume 5 (2009)
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Volume 4 (2008)
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Volume 3 (2007)
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Volume 2 (2006)
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Volume 1 (2005)