Nutrition and Immunology in Mental Health: Precision Medicine and Integrative Approaches to Address Unmet Clinical Needs in Psychiatric Treatments

Publication date: Available online 27 September 2019Source: Brain, Behavior, and ImmunityAuthor(s): Jane Pei-Chen Chang, Kuan-Pin SuAbstractThe ‘monoamine hypothesis’ is insufficient in approaching the aetiology of psychiatric disorders or in developing novel therapies. Accumulating evidence suggests that inflammatory regulation plays an important role in pathophysiology and therapeutic mechanism across the major psychiatric disorders. “Inflammation theory” might not be the full answer for the big picture of mental disorders, but it might explain high occurrence of somatic symptoms and comorbidity of physical illness in certain subtypes of the heterogeneous groups.Due to the complexity of clinical manifestations and bio-psycho-social etiology, each single treatment shows only small effectiveness with limited effect sizes when compared with placebo. Unfortunately, clinicians are still struggling with trial-and-error practice without any reliable clinical or biological markers to predict therapeutic responses. Therefore, it is important to open up our minds to integrative approaches such dietary modification and nutraceutical prescription.In this special issue, we included 15 papers discussing the role of nutrition (blueberries, omega-3 polyunsaturated fatty acids, melatonergic agonist, S-Adenosyl-L-Methionine, Cannabidiol and Kratom) in the context of immunoregulation across different psychiatric disorders from depression, bipolar disorders, and schizop...
Source: Brain, Behavior, and Immunity - Category: Neurology Source Type: research

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Source: Systems Biology in Reproductive Medicine - Category: Sexual Medicine Authors: Source Type: research
Publication date: March–April 2020Source: Journal of Applied Developmental Psychology, Volume 67Author(s): Claudine FoxAbstractThis paper reports a study that adopted age-appropriate terminology to investigate 6–11-year-old children's attitudes towards mental illness (N = 120). The study utilized a semi-structured interview technique and card selection tasks to assess the children's attitudes to individuals diagnosed with different mental illnesses (anorexia nervosa, depression and dementia). Their attitudes were measured in terms of social distance, social functioning, emotional response and trait at...
Source: Journal of Applied Developmental Psychology - Category: Child Development Source Type: research
Publication date: Available online 20 January 2020Source: Trends in Food Science &TechnologyAuthor(s): I.P. Shanura Fernando, BoMi Ryu, Ginnae Ahn, In-Kyu Yeo, You-Jin JeonAbstractBackgroundMetabolic syndrome (MS) defines a group of severe comorbidities, including insulin resistance, abnormal fat accumulation, and high blood pressure that lead to obesity, diabetes, and heart diseases. MS has received a growing concern due to its rising prevalence in many countries. The consumption of high-calorie food, sedentary lifestyle habits, genetic factors, and stress conditions aggravate risk factors for developing metabolic syn...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research
The objective of this study was to develop a simple method for detecting lipid oxidation through the color change of a composite film. Schiff's reagent which can form color compound with lipid oxidation products—aldehydes was incorporated into polyvinyl alcohol (PVA) to form the composite film. The effects of PVA molecular weight (Mw), Schiff's reagent/PVA ratio and glycerol content on the response of the composite film to aldehyde were investigated. Sunflower seed oil with various extent of oxidation was used to evaluate the effectiveness of the composite film for lipid oxidation detection. The results showed that t...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
Publication date: Available online 20 January 2020Source: LWTAuthor(s): Derong Lin, Xiaomei Long, Yichen Huang, Yuanmeng Yang, Zhijun Wu, Hong Chen, Qing Zhang, Dingtao Wu, Wen Qin, Zongcai TuAbstractThe effects of mixed fermentation by lactic acid bacteria and Neurospora crassa, and microwave treatment on the composition, structure, and functional properties of okara DF were studied. The results of SEM and EDX showed that the honeycomb structure was more obvious and the content of elemental components was changed after fermentation and microwave treatment. The result of TGA-DSC showed that the thermal stability of the sam...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
Publication date: Available online 20 January 2020Source: LWTAuthor(s): Francisco Allan L. de Carvalho, Paulo E.S. Munekata, Mirian Pateiro, Paulo Cezar Bastianello Campagnol, Rubén Domínguez, Marco Antonio Trindade, Jose M. LorenzoAbstractThe effects of chia, linseed, and olive oils as backfat replacers on the physico-chemical, oxidative stability and sensory attributes of lamb sausages storage at 2 °C were assessed. Four batches were studied: a control (CONT; with pork fat); and three with fat replaced by commercial vegetable oils: chia (CHIA), linseed (LINS), and olive (OLIV). The incorporation of ve...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
The objective of this work was to evaluate the physicochemical characteristics and technological functional properties of okara flours (OFs) obtained by different drying processes in forced air oven (FAD at 40, 50, 60, and 70 °C), microwave (MWD), and freeze drying (FRD). The OFs showed acidity range of 3–5.7 mEq NaOH/100 g, pH of 5.4–5.9, soluble solid of 0.6–1.3 ºBrix, luminosity of 78–85, and good technological functional properties (MWD-OF and FRD-OF showed ↑oil absorption capacity and ↑emulsifying capacity and FRD-OF showed foam capacity). The FAD70-OF, MWD-OF, and FRD-OF...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
Publication date: Available online 20 January 2020Source: Food Research InternationalAuthor(s): Anja Dullius, Patricia Fassina, Maiara Giroldi, Márcia Inês Goettert, Claucia Fernanda Volken de SouzaAbstractImproper nutrition provokes many types of chronic diseases and health problems, which consequently are associated with particularly high costs of treatments. Nowadays, consumer’s interest in healthy eating is shifting towards specific foods or food ingredients. As a consequence, bioactive peptides as a promising source of health promoting food additives are currently an intensely debated topic in resea...
Source: Food Research International - Category: Food Science Source Type: research
Publication date: Available online 21 January 2020Source: Food ChemistryAuthor(s): Congcong Sun, Xuefeng Wu, Xiaoju Chen, Xingjiang Li, Zhi Zheng, Suwei JiangAbstractOkara dietary fiber was prepared by liquid fermentation with Monascus anka (M. anka). Infrared spectra results indicated that there were more oligosaccharides because of the hydrogen bond cleavage of the polysaccharides in okara Monascus dietary fiber (OMDF). Scanning electron microscopy and X-ray analyses showed that the structures of OMDF were altered as compared to that of the control. The UV-visible spectrum of the M. anka seed broth (MSB) contained three ...
Source: Food Chemistry - Category: Food Science Source Type: research
Publication date: Available online 21 January 2020Source: Food ChemistryAuthor(s): Arkaye Kierulf, Judith Whaley, Weichang Liu, Mojtaba Enayati, Chen Tan, Mariana Perez-Herrera, Zheng You, Alireza AbbaspourradAbstractGrowing concerns about the safety of using synthetic surfactants to stabilize food emulsions have inspired a trend towards the use of natural ingredients like starch as alternative food stabilizers in what are called Pickering emulsions. The hydrophilicity of commercially available starches, however, necessitates further chemical treatment to increase their hydrophobicity and emulsifying ability. Here we demon...
Source: Food Chemistry - Category: Food Science Source Type: research
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