Wikipedia Articles on Nutrition: Are they Accurate and Complete?
Conclusion: While Wikipedia entries in the area of nutrition are quite accurate and free of errors, important information is often missing. Nutrition professionals should be discouraged from relying on Wikipedia. These findings are broadly consistent with other studies of Wikipedia entries in healthrelated areas. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - February 14, 2020 Category: Nutrition Source Type: research

Protective Potential and Antidiabetic Activity of Bilberry Leaves in Zucker Rats
Objective: The protective potential of Bilberry Leaves Extract (BLE) was studied in the experiment on male diabetic obese Zucker rats (ZDF) rats (Crl:ZUC-Lepr(fa)) with liver metabolism disorders and hyperglycemia. Methods: Animals were fed with or without BLE (2 g/kg b.w.) orally via a gastric tube for 28 days. At the end of the experiment, biochemical and morphological indices were studied. Results: Daily intake of BLE in obese ZDF rats produced a marked and sustained decrease in body weight without an increase in food intake in comparison with untreated obese rats. By the end of the study, fasting blood glucose for rats...
Source: Current Nutrition and Food Science - February 14, 2020 Category: Nutrition Source Type: research

No Difference between Iron Supplementation Only and Iron Supplementation with Synbiotic Fermented Milk on Iron Status, Growth, and Gut Microbiota Profile in Elementary School Children with Iron Deficiency
Conclusion: There is no difference on the iron status, height, weight, and gut microbiota profile of iron-deficient primary school children received iron supplementation only or iron supplementation with synbiotic fermented milk. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - February 14, 2020 Category: Nutrition Source Type: research

Determination of Fatty Acid Composition, Cholesterols, Triglyceride and Vitamin Contents of Some Selected Fishes from Assam, India
Conclusion: The fish species of this study are found rich in ω-3 polyunsaturated fatty acids such as eicosapentaenoic acid and docosahexaenoic acid along with noticeable amounts of vitamins A and D. Hence, these fish species have the potentials to serve as the natural dietary supplements for ω-3 fatty acids and other nutrients. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - February 14, 2020 Category: Nutrition Source Type: research

Antimicrobial Activity of Myrtus communis L., Cinnamomum verum and Eugenia caryophyllata Alcoholic Mixtures
Conclusion: The present investigations have exposed that the myrtle berries:cloves, myrtle berries: cinnamon:cloves extracts could be used in traditional medicine as natural antimicrobial agents in treatment the bacterial infections. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - February 14, 2020 Category: Nutrition Source Type: research

Examining the Use of Taste Enhancers in Instant Noodles and Public Perception of Monosodium Glutamate in Muscat, Oman
Conclusion: Large numbers of noodles products contain MSG in addition to other additives. It seems that consumption of instant noodles is influenced by the culture or the media or the surrounding. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - February 14, 2020 Category: Nutrition Source Type: research

Quantification of the Antioxidants and Assessment of the Antioxidant Activity of Two Cucurbita Species Harvested in Bejaia (Algeria)
Conclusion: The richness of Cucurbita species in antioxidants allows them to be used in different industries including agri-food to protect from oxidation. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - February 14, 2020 Category: Nutrition Source Type: research

The Interaction Between KCNJ11 Gene Polymorphism and Refined Carbohydrates Intake on Obesity in Indonesian Adolescents
Conclusion: There is a significant association between the KCNJ11 polymorphism with a high intake of refined carbohydrates in adolescent obesity. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - February 14, 2020 Category: Nutrition Source Type: research

Quality Characteristics of Rotative-type Biscuits Free of Gluten Prepared with Soya Flour and Cassava Starch
Conclusion: Rotative-type biscuits employ a simple processing technology and low cost, using soy flour and cassava starch and are alternatives to gluten-free products. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - February 14, 2020 Category: Nutrition Source Type: research

Identification of Mislabeling Some Meat Products Sold on the IRAN Market Using PCR-RFLP
Conclusion: Overall, results from the current study greatly warn consumers on potential economic deception occurring in meat products in Iran. This study helps meat industries to address potentially fraudulent activities and improve sanitary techniques during meat processes. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - February 14, 2020 Category: Nutrition Source Type: research

Changes of Phytochemical Contents in Sweet and Waxy Corn (Zea mays L.) as Affected by Cultivars and Growth Stages
Conclusion: Results suggested that the phytochemical contents of all five corn types showed diverse reliance regarding cultivars and maturity stages. The purple waxy and yellow sweet corn cultivars contained a high level of phytochemicals. This would open up a useful opportunity for the functional food industry as consumption of these corn cultivars would afford health benefits to consumers. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - February 14, 2020 Category: Nutrition Source Type: research

Assessment of Process Variables on Vitamin B12 Production in Fermented Dairy Product Including Propionic Acid
The fermented dairy products produced by various microorganism’s activity provide valuable nutrients for human. Fermentation affects the physicochemical and organoleptic characteristics of foods as well as human health. In the present review, we describe the production of vitamin B12 in a fermented dairy product by Propionibacterium species. The effect of the process variables on vitamin B12 production in fermented dairy products e.g. pH, temperature, different carbon and nitrogen sources as well as the type and size of inoculum, the fermentation time and fermentation strategy, etc. are discussed. Finally, fermentati...
Source: Current Nutrition and Food Science - February 14, 2020 Category: Nutrition Source Type: research

Differential Effects of Dietary Fatty Acids on Body Composition and Adiposity
Recent evidence has highlighted that fat accumulation, particularly abdominal fat distribution, is strongly associated with metabolic disturbance. It is also well-recognized that the metabolic responses to variations in macronutrients intake can affect body composition. Previous studies suggest that the quality of dietary fats can be considered as the main determinant of body-fat deposition, fat distribution, and body composition without altering the total body weight; however, the effects of dietary fats on body composition have controversial results. There is substantial evidence to suggest that saturated fatty acids are...
Source: Current Nutrition and Food Science - February 14, 2020 Category: Nutrition Source Type: research

Buckwheat Journey to Functional Food Sector
Conclusion: The biological value of buckwheat proteins is considerably high possessing the aminoacid score of 100 and the comparative metadata analysis revealed that it is richer in lysine, histidine and tryptophan than wheat, corn, barley and egg. Buckwheat seeds contain many fagopyritols amongst which fagopyritols A1 is an active constituent in insulin signaling and thus helps to treat diabetes and polycystic ovarian syndrome. The buckwheat crop is on decline which needs attention for its conservation, cultivation and improvement thus we present its livelihood framework for human welfare. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - February 14, 2020 Category: Nutrition Source Type: research

Application of Bacteriocins in Meat and Meat Products: An Update
This article discusses the application of bacteriocins which are capable of controlling the growth of pathogenic and spoilage microorganisms in meat and meat products. We identify possible ways to improve the performance of bacteriocins ensuring food safety and toxicity. We first provide a brief introduction to the classification of bacteriocins and then discuss their antimicrobial properties and mechanism of action alone and in combination with other hurdles in meat and meat products. Moreover, application methods of bacteriocins in meat products are described and cross-compared, introducing emerging meat products contain...
Source: Current Nutrition and Food Science - February 14, 2020 Category: Nutrition Source Type: research

Meet Our Editorial Board Member
(Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - February 14, 2020 Category: Nutrition Source Type: research

Mineral Composition of Connarus (Connarus perrottetii var. angustifolius) and Mansoa (Mansoa alliacea) Species
Conclusion: Connarus perrottetii var. angustifolius and Mansoa alliacea showed low concentrations of metals that may be toxic above specific concentrations (Cr, Ni, As, Pb, Cd and Hg). Accordingly, a regular consumption of these species cannot cause intoxication. On the other hand, we should consider the mineral contribution of other foods on the daily diet. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - January 24, 2020 Category: Nutrition Source Type: research

Effect of Sodium Metabisulfite on Oxidative Stress and Lipid Peroxidation Biomarkers
Conclusion: It is concluded that SMB administration as dose-dependent is associated with decreased serum antioxidant enzyme activities and increased lipid peroxidation. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - January 14, 2020 Category: Nutrition Source Type: research

Identification and Quantification of Phenolic Compounds in Grains of Biofortified Cowpea Cultivars, Before and After Cooking
Conclusion: We conclude that cooking affected the concentrations of phenolic compounds in the cultivars, as well as the antioxidant activity exhibited by these cultivars. The cultivars contained beneficial compounds that can contribute to disease prevention and health maintenance. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - January 14, 2020 Category: Nutrition Source Type: research

Folic Acid and Vitamin B12 Supplementation on Male Patients with Schizophrenia Predominant Negative Symptoms
This study is a quasi experimental pre-test and post-test designs that are divided into two groups, they are group receiving risperidone with the addition of folic acid and vitamin B12 and the group receiving only risperidone. Diagnosis of schizophrenia according to the International Classification of Diseases (ICD-10) criteria and negative symptoms assessed by using negative subscale of PANSS Scores are observed. Statistical analysis is conducted using Statistical Package for the Social Sciences (SPSS) software. Results: There was a significant difference in the mean score of negative-scale PANSS scores at the end of week...
Source: Current Nutrition and Food Science - January 13, 2020 Category: Nutrition Source Type: research

Electrospun Polymer Nanofiber from Moringa Oleifera Kernel Oil with Coaxial Electrospinning Method
Conclusion: The co-axial electrospine technique was effective in fabricating electrospune nanofibers. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - January 13, 2020 Category: Nutrition Source Type: research

Effect of Ultrasonic Assisted Extraction on the Properties of Freeze-Dried Pomegranate Arils
Conclusion: The technology can further be explored for the development of nutraceutical and health supplements. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - January 13, 2020 Category: Nutrition Source Type: research

Mineral Composition of Connarus (Connarus perrottetii var. angustifolius) and Mansoa (Mansoa alliacea) Species
Conclusion: Connarus perrottetii var. angustifolius and Mansoa alliacea showed low concentrations of metals that may be toxic above specific concentrations (Cr, Ni, As, Pb, Cd and Hg). Accordingly, a regular consumption of these species cannot cause intoxication. On the other hand, we should consider the mineral contribution of other foods on the daily diet. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - January 13, 2020 Category: Nutrition Source Type: research

PDO Rotonda’s Red Eggplant Extract: In vitro Determination of Biological Properties and Minerals Bioaccessibility
Conclusion: The obtained results show that PDO Rotonda’s Red Eggplant extract, might be used as a possible nutraceutical supplement, along with traditional therapies, both for its biological properties and for its minerals bioaccessibility value. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - January 13, 2020 Category: Nutrition Source Type: research

The Effects of Tempeh Gembus, an Indonesian Fermented Food, on Lipid Profiles in Women with Hyperlipidemia
Conclusion: Increasing tempeh gembus consumption in women with hyperlipidemia should be addressed to decrease LDL-C and total cholesterol. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - January 13, 2020 Category: Nutrition Source Type: research

Immigrant Usage Patterns of Natural Health Products: Role in Pharmacoeconomics
Conclusion: Pharmacoeconomics tends to be a major driver for immigrant utilization of NHPs, and is a stronger influencer of use compared to ethnicity or parenteral usage of such products. This pharmacoeconomic correlation in the preference to use NHPs over prescription medications tends to be more observable for chronic and long term conditions (compared to short term illnesses). (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - January 13, 2020 Category: Nutrition Source Type: research

Health Benefits of Quassin from Quassia amara: A Comprehensive Review of their Ethnopharmacological Importance, Pharmacology, Phytochemistry and Analytical Aspects
Medicinal plants have been indispensable to human life as they are used in food, cosmetics, medicines, nutraceuticals, perfumery, beverages and many more sectors. The medicinal plant contains various important classes of phytochemicals and broadly they are categorized into either primary or secondary metabolite. A large number of modern medicines are mainly derived from plant and other natural sources. Medicinal properties of plants are mainly due to the presence of their secondary metabolite and good examples are salicylic acid, morphine, quinine, vincristin and vinblastine. In spite of the great discovery of allopathic m...
Source: Current Nutrition and Food Science - January 13, 2020 Category: Nutrition Source Type: research

Buckwheat: A Useful Food and Its Effects on Human Health
Buckwheat is a plant used for many purposes, such as consumed as a food and used in the treatment of diseases. It is a good source of many vitamins and minerals and has balanced nutritional value. Because of its nutrient content and many positive effects on human health, buckwheat has become a functional food, recently. Main effects of buckwheat on human health are its hypotensive, hypoglycemic, hypocholesterolemic, neuroprotective and antioxidant effects. Thus, it is considered an alternative food component in dietary treatment for chronic and metabolic diseases, such as diabetes, hypertension and celiac disease. Also, it...
Source: Current Nutrition and Food Science - January 13, 2020 Category: Nutrition Source Type: research

Cheese as a Potential Food Carrier to Deliver Probiotic Microorganisms into the Human Gut: A Review
This review presents the industrial manufacture and applications of cheese for the delivery of probiotic microorganisms into the human gut. Initially, important benefits of probiotics and advantageous characteristics of cheese for the delivery of probiotic microorganisms into the human gut in comparison with the other fermented milk products are discussed. Fresh and ripened cheeses are also separately argued followed by discussing queries respecting the viability of probiotic bacteria into these cheeses. Since fresh cheese has been demonstrated as more suitable carriers for probiotic microorganisms, factories are recommend...
Source: Current Nutrition and Food Science - January 13, 2020 Category: Nutrition Source Type: research

Nutraceutical Potential and Processing Aspects of Oyster Mushrooms (Pleurotus Species)
Conclusion: Because of the occurrence of abundant nutritional ingredients and other bioactive components in P. ostreatus, they have a great scope as a potential source for the development of functional or specialty foods for value addition of deficient foods so as to alleviate the nutritional deficiency diseases from society. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - January 13, 2020 Category: Nutrition Source Type: research

Preface
(Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - January 13, 2020 Category: Nutrition Source Type: research

Meet Our Editorial Board Member
(Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - January 13, 2020 Category: Nutrition Source Type: research

Acknowledgements to Reviewers
(Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 12, 2019 Category: Nutrition Source Type: research

New Derivatization Methodology of 4-aminobenzoic Acid from its Dietary Supplements: Kinetic Spectrophotometric Methods for Determination
Conclusion: For the first time, para-aminobenzoic acid was well determined by incorporating it as an organic solid compound, 4(4-Benzophenylazo)pyrogallol, through coupling pyrogallol with diazotized para-aminobenzoic acid in regulated pH medium, ranging between 5.0 to 6.0. The existence of common excipients in the dietary supplement did not produce any significant interference. F- and ttest data analysis were used for statistical comparison of the suggested techniques with that of reference method, demonstrating excellent agreement with no significant difference in the associated precision and accuracy. (Source: Current N...
Source: Current Nutrition and Food Science - November 12, 2019 Category: Nutrition Source Type: research

Effects of Annurca Apple (Malus pumila cv Annurca) Polyphenols on Breast Cancer Cells
Conclusion: Taken together, AFPE that acts at a low micromolar range against breast cancer cells may be considered as a promising candidate for anticancer therapy. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 12, 2019 Category: Nutrition Source Type: research

Frequency and Causes of Consuming Sports Supplements and Understanding their Side Effects Among Bodybuilders in Fitness Gyms of Kermanshah City
This study has been carried out in order to investigate the frequency and causes of consuming supplements and understanding the side effects related to their consumption among bodybuilders in Kermanshah City. Methods: The samples of this cross-sectional study include teenagers and young adults who are the members of fitness gyms around Kermanshah City. 244 individuals were selected as samples using simple random sampling. In order to gather the required data, a four-sectioned questionnaire designed by the research team was used. The data analysis was done using chi-square, independent ttest, and Pearson's and Spearman...
Source: Current Nutrition and Food Science - November 12, 2019 Category: Nutrition Source Type: research

Physicochemical Characteristics and In Vitro Starch Digestibility of Spontaneously Combined Submerged and Solid State Fermented Cassava (Manihot esculenta Crantz) Flour
Conclusion: Solid-state fermentation reduced cyanide content of all three cassava varieties into the safe level for consumption, and aiso changed chemical, physical, and functional characteristics and starch digestibility of cassava flour. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 12, 2019 Category: Nutrition Source Type: research

Inflammatory Potential of Diet and the Risk of Prostate Cancer: A Casecontrol Study in the West of Iran
Conclusion: These findings suggest that a pro-inflammatory diet is a risk factor for prostate cancer and also can have the impact on body composition. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 12, 2019 Category: Nutrition Source Type: research

Hypotensive Effect of Hydroalcoholic Ziziphus jujuba Extract on Normotensive Rats
Conclusion: The results of present study show that hydroalcoholic extract of Z.J has an inhibitory effect on basal cardiovascular parameters and its best effects have been shown in dose 200 mg/kg. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 12, 2019 Category: Nutrition Source Type: research

Microbial Profiling of Malera and Phab: Starters Used for Preparing Traditional Fermented Foods and Beverages in Himachal Pradesh, India
Conclusion: The study is the first report on microbial profiling of microflora of starters. A careful examination of individual components and method of preparation of the starters should be taken to avoid contamination by pathogens. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 12, 2019 Category: Nutrition Source Type: research

Physicochemical and Antioxidant Properties of Iranian Commercial Honeys
Conclusion: These results confirmed that the Iranian commercial honeys meet the quality standards established by national and international regulatory agencies. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 12, 2019 Category: Nutrition Source Type: research

The Difference in Colour Shifting of Clitoria ternatea L. Flower Extract at pH 1, 4, and 7 During Storage
Conclusion: The absence and presence of the colour shift at pH 4 and 7, respectively, indicated that there were two different ways of the colour fading. It was proposed that the colour degradation at pH 4 occurred through the unfolding of hydrophobic interaction, while at pH 7 through the deacylation. The deacylation was proven by the high-performance liquid chromatography analysis equipped by diode array detector at 530 nm. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 12, 2019 Category: Nutrition Source Type: research

Risk Assessment of Sulphite Exposure through Foods Among Adolescents of Delhi (India)
Conclusion: Actual intake of sulphite for average consumers was well below the ADI but for high consumers was approaching the ADI. People with sulphite sensitivity need to be aware of hidden food sources of sulphites. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 12, 2019 Category: Nutrition Source Type: research

The Effect of Different Roasting Durations on the Acrylamide Concentrations in the Arabic Coffee Beverages
Conclusion: The present study confirms that the process of roasting coffee beans is a significant factor in the formation of acrylamide in Arabic coffee powders and beverages. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 12, 2019 Category: Nutrition Source Type: research

Formulation of Stable Frying Oil for Food Industry by Using Various Edible Oils and Antioxidants
Conclusion: Furthermore, AP was demonstrated to include synergistic effects on TBHQ in preventing thermal deterioration of the frying oils. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 12, 2019 Category: Nutrition Source Type: research

Antifungal Activity of Essential Oil and Hydrosol Extract of Ballota nigra L. and their Protective Effects Against the Black Rot of Tomatoes
Conclusion: The essential oil and hydrosol extract can be used as a potential source of sustainable eco-friendly botanical fungicides to protect stored tomatoes from pathogens, saprophytic fungi causing bio-deterioration to a variety of food commodities. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 12, 2019 Category: Nutrition Source Type: research

Mechanistic Insights into Aspartame-induced Immune Dysregulation
Conclusion: Further studies are needed to confirm above proposed mechanisms that may explain aspartame- induce immune dysregulation. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 12, 2019 Category: Nutrition Source Type: research

Current Perspectives for Diabetes and Allostatic Load: The Role of Nutrition
Allostasis and allostatic load are new concepts explaining the changes in body stemming from chronic stress. These concepts are explained with the assessment of metabolic, cardiovascular, inflammatory, and neuroendocrine systems. Type 2 Diabetes Mellitus (DM) is a chronic disease with the fluctuations in fasting plasma glucose, and also in other various biomarkers and poses a risk forother chronic diseases. The course and duration of the disease, genetic factors, and environmental factors, including nutrition, aggravate these complications. Allostatic load is a multi-system assessment. Individuals’ compliance with th...
Source: Current Nutrition and Food Science - November 12, 2019 Category: Nutrition Source Type: research

Dietary Requirements for Proteins and Amino Acids in Human Nutrition
Conclusion: Dietary intake of high-quality protein or a blend of different proteins will provide all AA to the body. However, studies on protein quality evaluation by DIAAS method are necessary to perform. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - November 12, 2019 Category: Nutrition Source Type: research

Wheat Bread: Potential Approach to Fortify its Lysine Content
Wheat bread is the main foodstuff and supply of dietary energy/protein in most developing countries. Wheat based diets are poor regarding essential amino acid content especially lysine as the first limiting amino acid. Since human body is unable to build lysine, it is necessary to be taken via food and/or supplements. Recommended daily intake of lysine is estimated to be around 30-64 mg/kg body weight. Inadequate intake of lysine results in a syndrome called ‘protein energy malnutrition’ which is suspected to be more prevalent in developing countries. Since lysine is provided by different sources (especially me...
Source: Current Nutrition and Food Science - November 12, 2019 Category: Nutrition Source Type: research