Fight Aging! Newsletter, December 25th 2017

Fight Aging! provides a weekly digest of news and commentary for thousands of subscribers interested in the latest longevity science: progress towards the medical control of aging in order to prevent age-related frailty, suffering, and disease, as well as improvements in the present understanding of what works and what doesn't work when it comes to extending healthy life. Expect to see summaries of recent advances in medical research, news from the scientific community, advocacy and fundraising initiatives to help speed work on the repair and reversal of aging, links to online resources, and much more. This content is published under the Creative Commons Attribution 4.0 International License. You are encouraged to republish and rewrite it in any way you see fit, the only requirements being that you provide attribution and a link to Fight Aging! To subscribe or unsubscribe please visit: https://www.fightaging.org/newsletter/ Contents Final Reminder for 2017: Help Us Fund Rejuvenation Research, and Claim the Last of the Challenge Fund to Match Donations The Calorie Restriction Issue of the Journals of Gerontology Describing an Inflammatory Feedback Loop in Alzheimer's Disease Reviewing the Mitochondrial Contribution to Aging and Age-Related Disease AGEs and RAGE in the Aging Arteries All of Medicine has a History of the Strange and the Wrong, Slowly Shed Over Time Faustian Bargains Struck in Search of Life Extension Brain Rhythms are Disr...
Source: Fight Aging! - Category: Research Authors: Tags: Newsletters Source Type: blogs

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Publication date: Available online 16 November 2018Source: Trends in Food Science &TechnologyAuthor(s): Rukiye BOZBULUT, Nevin SANLİERAbstractDiabetes is a global burden and a significant public health problem all over the world with an increasing incidence. One of the important factors to prevent and treat diabetes is nutritional therapy. Epidemiological and short-term interventional studies emphasise the association between higher fibre intake and improvements in lipid profile as well as fasting and postprandial glycaemic control. Soluble fibres are more effective for management of diabetes, obesity, dyslipidaemia, ...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research
Publication date: Available online 15 November 2018Source: Food Quality and PreferenceAuthor(s): Joop de Boer, Harry AikingAbstractThis paper proposes a transition framework for restoring a healthy and sustainable balance in protein consumption in high-meat eating countries. The transition aims to reduce total protein intake as well as the dietary ratio of animal over plant protein (from 60 : 40 via 50 : 50 to 40 : 60), which will require changes in consumer food choice processes at the levels of diets, dishes and dish ingredients. The paper describes the background and the potential use in strategy development of the prop...
Source: Food Quality and Preference - Category: Food Science Source Type: research
Publication date: Available online 15 November 2018Source: Food BioscienceAuthor(s): Roghayeh Amini Sarteshnizi, Mohammad Ali Sahari, Hassan Ahmadi Gavlighi, Joe M. Regenstein, Mehdi NikooAbstractHigh rates of oxidation during hydrolysis are one the main problems with hydrolysate production from fatty fishes such as Sind sardines. The purpose of this study was to control oxidation by different pretreatments with pistachio green hull (PGH) extracts as an antioxidant. Different enzyme levels (1.3, 2.5, and 5%), pretreatments of fish mince (washing, defatting, fish protein isolate (FPI)), and the addition of PGH as well as ni...
Source: Food Bioscience - Category: Food Science Source Type: research
In this study, the impact of ferulic and sinapic acids vinyl derivatives on the fatty acids and oil terpenoids (sterols, tocols, carotenoids, squalene) retention at the end of induction period during accelerated oxidation of rapeseed and flaxseed cold-pressed oils was investigated. It was found that the use of 4-vinylsyringol (4-VS) or 4-vinylquaiacol (4-VQ) increased the retention of intact sterols and carotenoids (at least 2-fold) and squalene (at least 4-fold). The 4-VQ addition also inhibited the α-linolenic acid loss. Unfortunately, both phenolic derivatives favoured α-tocopherol decay in rapeseed oil.
Source: Food Chemistry - Category: Food Science Source Type: research
Publication date: 25 April 2019Source: Food Chemistry, Volume 278Author(s): Feina Hou, Taihua Mu, Mengmei Ma, Christophe BleckerAbstractThe study evaluated the optimal condition for roasting sweet potato using response surface methodology. Proximate composition, antioxidant activity, volatile compounds, and water migration of roasted sweet potato were also determined. The results revealed that the optimal roasting condition included a roasting time of 40 min, a roasting temperature of 235 °C, and a roasting speed of 40 rad/min, the reducing sugar and vitamin C of roasted sweet potato obtained under optimal condit...
Source: Food Chemistry - Category: Food Science Source Type: research
This study examined the nutritional composition of kishk or tarhana type products and compared with experimental blends of fermented milk and wheat bulgur containing 60–80% milk. The blends with higher milk contents had levels of protein (18.9%) and fat (5.8%) at the concentrations specified in fortified blended foods as outlined by the World Food Program. Higher milk contents were also associated with higher contents of calcium (323.2 mg/100 g), phosphorus (335.3 mg/100 g), vitamin A (486.7 µg/100 g) and α-tocopherol (174.5 µg/100 g). The nutritional content of the experimental ferm...
Source: Food Chemistry - Category: Food Science Source Type: research
This study demonstrated a common evolution of grape volatiles for Shiraz inside the same mesoclimate. During the late ripening stage of the grape, a direct nexus between sugar concentration and wine volatile evolution was not observed.
Source: Food Chemistry - Category: Food Science Source Type: research
Publication date: Available online 15 November 2018Source: Food ChemistryAuthor(s): Adrian A. Chetty, Surendra Prasad, Olívia Castro Pinho, Cecília Medeiros de MoraisAbstractTo assess the risk posed by meat consumption to the Fiji and Pacific populace, the present study reports nitrate and nitrite in meat. Twelve commercially available meat products, with a total of 210 fresh and processed meat samples, were analysed for nitrate and nitrite by an optimised RP-HPLC technique with isocratic elution using n-octylamine in 20.0% methanol at pH 6.60. The nitrate content in the meat samples ranged from 0.00–12...
Source: Food Chemistry - Category: Food Science Source Type: research
PANCREATIC cancer has the highest death rates of the all the common cancers. There is no specific cause, but there are certain things that increase the risk. These risk factors may determine if you are at risk of developing the deadly disease.
Source: Daily Express - Health - Category: Consumer Health News Source Type: news
Publication date: Available online 16 November 2018Source: Artificial Intelligence in MedicineAuthor(s): Nadeem Salamat, Malik M. Saad Missen, Aqsa RashidAbstractThe diabetic retinopathy is the main reason of vision loss in people. Medical experts recognize some clinical, geometrical and haemodynamic features of diabetic retinopathy. These features include the blood vessel area, exudates, microaneurysm, hemorrhages and neovascularization, etc. In Computer Aided Diagnosis (CAD) systems, these features are detected in fundus images using computer vision techniques. In this paper, we review the methods of low, middle and high...
Source: Artificial Intelligence in Medicine - Category: Bioinformatics Source Type: research
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