Current Nutrition & Food Science - Volume 20, Issue 7, 2024

This is a short discussion about an opinion on the limitless benefits of a miraculous tree, scientifically called ‘Moringa oleifera’. This article aimed to collect all the latest informational research about the tree whose every part is full of nutrients. This paper highlights all the possible ingredients present in moringa, its uses for every part of the human body, and its usefulness against certain important diseases. Intake of moringa, i Read More

Non-alcoholic fatty liver disease (NAFLD) is today the most prevalent hepatic disorder in the world. Although many pharmaceutical agents have been investigated for their potential to prevent or treat NAFLD, currently, there is no standard treatment to manage this ailment. Reports indicate that ginger and its phytochemicals gingerol and zingerone are effective in mitigating NAFLD in experimental study models. Furthermore, Read More

Microplastics (MPs) are emergent environmental contaminants that are designated as either primary or secondary dependent on their origins. Formulation, morphology, dimensions, and colour scheme, along with other features, are connected with their propensity to reach the food webs and their dangers. Whilst ecological adversities of MPs have drawn considerable interest, the hazards to individuals from dietary exposur Read More

Background: Inclination of the world towards natural and super foods has intended researchers and nutritionists to develop foods that are highly nutritious, feasible, eco-friendly along with immuno-boosting potential. Massive amounts of agro-industrial waste are generated across the world which can be turned-up into a functional ingredient by utilization and transformation of these wastes into wealth. An Indian balanced die Read More

The coronavirus disease (COVID-19) came to be an epidemic that has occurred at the expense of the health of people. This disease reveals it can be lethal. Aged people and people with other medical occurrences may be more susceptible and become remarkably ill. The existing pandemic situation mandates scientific vigilance, hence we exploration to medicinal plants like Curcuma longa, Azadirachta indica, Ocimum sanctu Read More

Background: The demand from consumers for safe, healthy food with a long shelf life, with no change in taste or nutritive value, has made food safety a key concern in today's world. Traditional thermal food processing technology has trouble meeting these standards. Conventional thermal and non-thermal processing has limitations and to overcome these limitations more studies are conducted regarding the novel non-ther Read More

Since a couple of decades, respiratory ailments have emerged as a significant public health issue. Numerous primitive civilizations acknowledged the need to relieve the inflamed airways and nasal passages oxidants are a persistent danger to the lungs since they can be produced either intracellularly by metabolic processes (such as mitochondrial electron transfer during respiration or during phagocyte activation) or fro Read More

Introduction: The quality of corn flour can improve through a modification process. The modification method that can be done to improve the characteristics of corn flour is through a controlled fermentation process accompanied by pregelatinization. This study aims to determine the effect modification of corn flour by spontaneous fermentation, controlled fermentation using Lactobacillus fabifermentansor Aspergillussp cult Read More

Background: Food security has always been a concern in the multi-factorial systems analysis of health and wellbeing. The presence of nitrate and acrylamides in cooked meat leads to negative health outcomes. Objective: This study aimed to reduce nitrate and acrylamide content in different kinds of meats (chicken, turkey, lamb, beef, quail, and fish) using some plant extracts and lactobacillus treatment. Methods: The extract Read More

Background: Several outbreaks of foodborne illness have recently occurred in Saudi Arabia, posing a public health concern, especially considering the increasing trend of food consumption at restaurants. Objectives: This study evaluates the food safety knowledge, attitudes, and self-reported practices among food handlers in Jeddah, Saudi Arabia, and their association with the food handlers’ sociodemographic characteristics. Read More

Background: Mountain areas, in a normal ecosystemic context as the analyzed region from the European Romanian Carpathians, offer healthier solutions through different agronomical practices and solutions designed for the production of functional food. The paper approaches a chain formed by mountain functional food – agronomic practices – mountain products commerce, the purpose being the development of the Read More

Background: The present work was conducted to investigate the quality and antioxidant properties of some Algerian extra virgin olive oils (EVOOs). Objective: In this paper, the physicochemical characteristics and antioxidant properties of four EVOOs of monovarietal samples (Chemlal) from East Algeria were studied. Methods: Physicochemical characteristics, which include free acidity, peroxide index, saponification index, specific Read More