Current Nutrition & Food Science - Volume 20, Issue 6, 2024

Herbal components have been explored as a potential alternative treatment for neurological disorders due to the limitations and potential adverse effects of conventional treatments. Alzheimer's disease is the most prevalent progressive human neurodegenerative condition marked by senile plaques and neurofibrillary tangles as well as gradual cognitive impairments; the most prominent of which is memory loss. Different ther Read More

Background: Eugenia pyriformis produces a round fruit with a sweet and aromatic flavor known as uvaia and contains a range of nutrients and bioactive compounds with potential for industrialization. Objective: This literature review addresses the nutritional composition, chemical and biological activities of uvaia (seeds and leaves), in addition to listing important factors for the post-harvest and industrialization of uvaia. Read More

Cancer has become a significant public health concern in the past few decades, and it is now the world's second cause of death. Although there are various types of cancer treatments, such as chemotherapy, immune therapy, radiation, hormone therapy, gene editing, etc., they all have adverse reactions and significant failings. Plant and dietary mixtures have been utilized to treat malignant growth over the entire course of time. Read More

Background: The loss of a fetus before the 20th week of pregnancy is known as spontaneous abortion (SA). Objective: This systematic review aimed to evaluate the results of previous studies about the dietary intake of mothers who suffered from SA. Methods: We conducted a comprehensive search in the Web of Science, Cochrane, PubMed, ProQuest, Google Scholar, Science Direct, and Scopus databases to c Read More

Background: There is extensive evidence of tartrazine dye being used in foodstuff of Qom markets in Iran. Objective: This study evaluates the synthetic tartrazine dye in some food products and the health risks caused by tartrazine consumption in Qom province. Methods: The study has two stages: First, 125 food product samples, including confectionary products (e.g., candy (Nabat), Poolaky, Charkhandi, cream, and non-cre Read More

Background: The global market for gluten-free food products is constantly growing. Consumers are increasingly choosing a gluten-free diet voluntarily or due to gluten intolerance (celiac disease). Objectives: The purpose of the research is scientific substantiation of the technology and recipe of gluten-free bakery products and determination of the optimal ratio of corn and rice flour in the production technology. Method Read More

Background: Pectin production has recently attracted considerable research interest due to its various applications arising from its unique characteristics. Lime peel, as a by-product of juice factories, has a promising potential for pectin extraction. Methods: Lime peel pectin samples were extracted by three extraction processes: a) 90°C of heating for 120 min, b) 90°C of heating for 90 min and then 32 min of sonicati Read More

Introduction: This study focused on the formulation processing and antimicrobial activities of Origanum and Thyme essential oils (OEO) (TEO) and their nanoemulsions (OEON) (TEON) on gram-positive and gram-negative bacteria and yeast. Optimal nanoemulsion formulation and stability were achieved through balancing between requisite hydrophilic-lipophilic balance (rHLB) and surfactant concentration (Smix) of nanoemulsion Read More

Objectives: This investigation aims to isolate the Lactic Acid Bacteria (LAB) from yogurt samples from the Tangail district of Bangladesh and evaluate their probiotic properties. Methods: A rigorous study was carried out from April to August, 2019. A total of 10 samples were examined by following the standard bacteriological methods. Besides the biochemical and antibiogram tests, molecular characterization of the isolate Read More

Background: Body image (BI) is a set of characteristics inclusive of a person's behaviours, perceptions, feelings and ideas about the shape and size of their body, which has a significant effect on mental, emotional, and physical health and the quality of life. This study sought to ascertain the relationship between health students' body image dissatisfaction (BID) and nutrition course enrollment. Methods: This cross-sectional stu Read More