The interaction of nanostructured antimicrobials with biological systems: cellular uptake, trafficking and potential toxicity
Publication date: Available online 5 December 2019Source: Food Science and Human WellnessAuthor(s): Adriano BrandelliAbstractNanomaterials have found increasing applications in the food sector. Nanostructured antimicrobials can be incorporated either to the food matrix of food packaging to provide extended safety and quality. However, the interactions and effects of nanomaterials with biological systems are still poorly understood. Nanoparticles can enter the organism by oral, dermal or inhalation routes and distributed to different tissues by the circulatory system. Increasing evidence indicate that targeting to specific ...
Source: Food Science and Human Wellness - December 7, 2019 Category: Food Science Source Type: research

Development and validation of an analytical method for detecting chlorantraniliprole residues in fresh tea leaves
Publication date: Available online 8 November 2019Source: Food Science and Human WellnessAuthor(s): TengFei Liu, MingHui Dong, Fengjie Zhou, DaiFeng Yang, Xueming ZhangAbstractAn efficient method using multiwalled carbon nanotubes (MWCNTs) as dispersive solid-phase extraction sorbent was established for determining chlorantraniliprole residues in fresh tea leaves, which are known to be a troublesome matrix containing abundant pigments, via gas chromatography with an electron capture detector. Acetonitrile was used as the extraction solvent, with sodium chloride enhancing the analyte partition in the organic phase. The opti...
Source: Food Science and Human Wellness - December 6, 2019 Category: Food Science Source Type: research

Antioxidant Properties and Sensory Evaluation of Microgreens from Commercial and Local Farms
Publication date: Available online 4 December 2019Source: Food Science and Human WellnessAuthor(s): Libo Tan, Holly Nuffer, Jiannan Feng, Shu Hang Kwan, Hsiangting Chen, Xiao Tong, Lingyan KongAbstractMicrogreens are young and tender vegetables or herbs that provide attractive color, flavor, and nutrition. The purpose of this study was to evaluate the nutritional and sensory qualities of broccoli microgreens grown by different methods (hydroponically vs. soil grown) and from different sources (commercial vs. local farm). No significant difference in total phenolic concentration and antioxidant capacity was found in all bro...
Source: Food Science and Human Wellness - December 6, 2019 Category: Food Science Source Type: research

Oleogels for development of health-promoting food products
Publication date: Available online 4 December 2019Source: Food Science and Human WellnessAuthor(s): Artur J. Martins, Antonio A. Vicente, Lorenzo M. Pastrana, Miguel A. CerqueiraAbstractMetabolic health and maintenance of good levels of triglycerides, high-density lipoprotein cholesterol, blood pressure and sugar are concerns to human quality of life. Healthy-driven consumers demand joint with technological innovations, can lead to a diversification of the once stable and strict food industrial output. The fostering of of-the-shelf available, affordable and healthy food products is indeed necessary. Detrimental effects on ...
Source: Food Science and Human Wellness - December 6, 2019 Category: Food Science Source Type: research

Application of natural β-glucans as biocompatible functional nanomaterials
This article reviews on the exploration of β-glucans, in particular those derived from mushrooms, as a natural coating material to modify the surface properties of bioactive substances as a relatively simple and cost-effective strategy to produce stable and biocompatible nanohybrids used for biopharmaceutical use. It is envisaged that such β-glucan-based coating method will provide new opportunities to design biocompatible functional nanomaterials for wider clinical applications. (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - November 30, 2019 Category: Food Science Source Type: research

Characterization of flavor fingerprinting of red sufu during fermentation and the comparison of volatiles of typical products
In this study, the volatile aroma analysis of Wangzhihe red sufu (WRS) from different fermentation stages and four typical red sufu products from different locations was carried out by gas chromatography-mass spectrometry (GC-MS), gas chromatography-mass spectrometry/olfactory (GC-MS/O), electronic nose (E-nose) and sensory evaluation. Results showed that 106 volatile compounds were identified in Wangzhihe red sufu during fermentation process, in which phenolics and alcohols were dominant at molded and salted phetze stages, while esters and alcohols became predominate at post-fermentation stage. The volatile aroma substanc...
Source: Food Science and Human Wellness - November 28, 2019 Category: Food Science Source Type: research

An investigation of the formulation and nutritional composition of modern meat analogue products
Publication date: Available online 22 November 2019Source: Food Science and Human WellnessAuthor(s): Benjamin M. BohrerAbstractMeat analogues, or plant-based products that simulate the properties of traditional meat products, have secured a position in the conversation of protein foods. Rapid growth of the meat analogue industry is occurring in the global food marketplace in both the retail and food service sectors. The purpose of this review was to investigate the ingredients used in the formulation of modern meat analogues and the nutrient specifications of modern meat analogue products and then form a comparison with tr...
Source: Food Science and Human Wellness - November 24, 2019 Category: Food Science Source Type: research

Effects of ginseng dietary supplementation on a high-Fat diet-induced obesity in C57BL/6 Mice
This study aimed to investigate the anti-obesity effects of ginseng and the alternation of gut microbiota composition in high-fat diet (HFD)-induced obesity. The results showed that HFD treatment influenced body weight gain, adipose tissue accumulation and biochemical parameter changes. Compared to the HFD group, ginseng supplementation of HFD-fed mice decreased body weight, adipose tissue mass, total cholesterol (T-CHO) and high-density lipoprotein (HDL)/low-density lipoprotein (LDL) ratio. To analysis the alterations of gut microbiota, ginseng in dietary supplements decreased Firmicutes abundance and increased Bacteroide...
Source: Food Science and Human Wellness - November 18, 2019 Category: Food Science Source Type: research

Cytochrome P450 monooxygenase-mediated eicosanoid pathway: A potential mechanistic linkage between dietary fatty acid consumption and colon cancer risk?
Publication date: Available online 14 November 2019Source: Food Science and Human WellnessAuthor(s): Weicang Wang, Jianan Zhang, Guodong ZhangAbstractHuman consumption of linoleic acid (LA, 18:2ω-6, abundant in vegetable oils) is very high. Animal experiments showed that excessive LA intake increased azoxymethane-induced colon tumorigenesis, however, the impact of excessive LA on colon cancer in human is not conclusive, making it difficult to make dietary recommendations for optimal intake of LA. Understanding of the molecular mechanisms of LA on colon tumorigenesis could help to clarify its health effect, and facili...
Source: Food Science and Human Wellness - November 15, 2019 Category: Food Science Source Type: research

Multiwalled carbon nanotubes as dispersive solid-phase extraction adsorbent for the subsequent determination of chlorantraniliprole in fresh tea leaves by gas chromatography with an electron capture detector
Publication date: Available online 8 November 2019Source: Food Science and Human WellnessAuthor(s): TengFei Liu, MingHui Dong, Fengjie Zhou, DaiFeng Yang, Xueming ZhangABSTRACTAn efficient method using multiwalled carbon nanotubes (MWCNTs) as dispersive solid-phase extraction sorbent was established for determining chlorantraniliprole residues in fresh tea leaves, which are known to be a troublesome matrix containing abundant pigments, via gas chromatography with an electron capture detector. Acetonitrile was used as the extraction solvent, with sodium chloride enhancing the analyte partition in the organic phase. The opti...
Source: Food Science and Human Wellness - November 9, 2019 Category: Food Science Source Type: research

Effectiveness of traffic light system on Brazilian consumers perception of food healthfulness
Publication date: Available online 21 October 2019Source: Food Science and Human WellnessAuthor(s): Mayara Lima, Marcela de Alcantara, Amauri Rosenthal, Rosires DelizaAbstractFront-of-package nutrition labelling schemes (FOP) were developed to improve consumer’s comprehension about the food nutrients associated with non-communicable diseases (NCDs). Several FOPs have already been developed, and Brazil is in the process of evaluating a scheme to introduce in the products. The aim of this study was to investigate the impact of TLS, the scheme proposed by the food industry, on the product healthfulness perception. A stu...
Source: Food Science and Human Wellness - October 22, 2019 Category: Food Science Source Type: research

Effect of laccase from Trametes versicolor on the oxidative stability of edible vegetable oils
Publication date: Available online 7 October 2019Source: Food Science and Human WellnessAuthor(s): G.K. Guerberoff, C.C. Camusso (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - October 10, 2019 Category: Food Science Source Type: research

Quantification and Discovery of PCR Inhibitors Found in Food Matrices Commonly Associated with Foodborne Viruses
Publication date: Available online 23 September 2019Source: Food Science and Human WellnessAuthor(s): Cassandra Suther, Matthew D. MooreAbstractHuman norovirus is the leading cause of foodborne illness globally. Detection and quantification of norovirus commonly involves the use of reverse transcriptase quantitative polymerase chain reaction (RT-qPCR); however, the presence of inhibitory compounds in foods limit detection and accurate quantification. Although some studies have been done on PCR inhibitors from foods, many of them are over a decade old and do not investigate inhibition in contemporary one-step RT-qPCR-based ...
Source: Food Science and Human Wellness - September 24, 2019 Category: Food Science Source Type: research

A Critical Review on Chemical Constituents and Pharmacological Effects of Lilium
Publication date: Available online 12 September 2019Source: Food Science and Human WellnessAuthor(s): Pengyu Wang, Fatma Alzahra K. Attia A.K. Attia, Wenyi Kang, Jinfeng Wei, Zhenhua Liu, Changqin LiAbstractGenus Lilium is famous for edible and medicinal function which is related to its chemical constituents and pharmacological effects. Chemical researches showed that Lilium genus mainly contains steroidal saponins, polysaccharides, alkaloids and flavonoids. Pharmacological effects of Lilium include anti-tumor, hypoglycemic, antibacterial, anti-oxidation, anti-depression and anti-inflammatory. This paper summarized chemica...
Source: Food Science and Human Wellness - September 13, 2019 Category: Food Science Source Type: research

Fermentation-enabled wellness foods: A fresh perspective
Publication date: Available online 23 August 2019Source: Food Science and Human WellnessAuthor(s): Huan Xiang, Dongxiao Sun-Waterhouse, Geoffrey I.N. Waterhouse, Chun Cui, Zheng RuanAbstractFermented foods represent an important segment of current food markets, especially traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together with advancements in fermentation technologies (microbial- and enzyme-based processing), are stimulating rapid growth and innovation in the fermented food sector. In addition, the health-promoting benefits of fermented foods are attracting increasingly attenti...
Source: Food Science and Human Wellness - August 24, 2019 Category: Food Science Source Type: research

Antioxidant peptides encrypted in flaxseed proteome: an in silico assessment
This study demonstrate the suitability of flaxseed proteins as a source of APs.Graphical abstract (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - August 15, 2019 Category: Food Science Source Type: research

Seaweed nutraceuticals and their therapeutic role in disease prevention
Publication date: Available online 10 August 2019Source: Food Science and Human WellnessAuthor(s): Abirami R. Ganesan, Uma Tiwari, Gaurav RajauriaAbstractThere is a growing interest that bioactive compounds from seaweed can play a major therapeutic role in disease prevention in humans. Seaweed bioactives including polysaccharides, pigments, fatty acids, polyphenols and peptides have been proven to possess various beneficial biological properties that could potentially contribute to functional food and nutraceutical development. These bioactive are explored for functional properties such as antioxidant, antibacterial, antic...
Source: Food Science and Human Wellness - August 11, 2019 Category: Food Science Source Type: research

Antioxidant Activity and Total phenolic content of Essential Oils and Extracts of Sweet Basil (Ocimum basilicum L.) plants
Publication date: Available online 5 August 2019Source: Food Science and Human WellnessAuthor(s): Adel F. Ahmed, Fatma A.K. Attia, Zhenhua Liu, Changqin Li, Jinfeng Wei, Wenyi KangAbstractThe present study was conducted to evaluate the chemical composition and antioxidant activity of the essential oils and ethanol extracts of Ocimum basilicum L. obtained from Assiut, Minia and BeniSuef of Egypt. The major constituents of sweet basil essential oils from three locations were linalool, estragole, methyl cinnamate, bicyclosesquiphellandrene, eucalyptol, α-bergamotene, eugenol, γ-cadinene and germacrene D by the met...
Source: Food Science and Human Wellness - August 6, 2019 Category: Food Science Source Type: research

Risk assessment of chemical substances of safety concern generated in processed meats
Publication date: Available online 29 July 2019Source: Food Science and Human WellnessAuthor(s): Mónica Flores, Leticia Mora, Milagro Reig, Fidel ToldráAbstractThis manuscript is reviewing the presence of substances of safety concern that may be generated in different types of meat products. Such substances include N-nitrosamines that can be generated under certain conditions when using nitrite as preservative, the polycyclic aromatic hydrocarbons generated as a consequence of particular smoking processes, heterocyclic aromatic amines generated under particular cooking conditions, compounds released from the ...
Source: Food Science and Human Wellness - July 31, 2019 Category: Food Science Source Type: research

Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: chemical and sensory evaluation
Publication date: Available online 29 July 2019Source: Food Science and Human WellnessAuthor(s): João C.M. Barreira, M. Antónia Nunes, Beatriz Vieira da Silva, Filipa B. Pimentel, Anabela S.G. Costa, M. Alvarez-Ortí, J.E. Pardo, M. Beatriz P.P. OliveiraABSTRACTNowadays, food security is a global concern and a great scientific challenge. Agro-industrial by-products can be used as potential ingredients of innovative food products, contributing to solve this societal demand. By-products of high specialty oils processing, for instance, have remarkable nutritional and organoleptic properties. Accordingly, t...
Source: Food Science and Human Wellness - July 31, 2019 Category: Food Science Source Type: research

Hyperinsulinemia, Cancer and Maqui Berry: The Promise of Nutritional Supplementation
Publication date: Available online 27 July 2019Source: Food Science and Human WellnessAuthor(s): Brett Deters, Mir SaleemAbstractNutritional supplementation has long been studied as a possible treatment alternative or as an adjunct to the standard treatments for common ailments and diseases. According to the latest research, the Chilean maqui berry, Aristotelia chilensis, has been shown to reduce postprandial insulin levels by as much as fifty percent. The berry, which has been shown to be as effective as metformin at increasing insulin sensitivity and controlling blood glucose levels, follows a simple mechanism of action ...
Source: Food Science and Human Wellness - July 27, 2019 Category: Food Science Source Type: research

A review on rules for examination of licensing criteria for producing foods for special medical purpose in China
This study has important value and historical significance for promoting the development of Chinese enterprises and industries of foods for special medical purposes. (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - July 8, 2019 Category: Food Science Source Type: research

Mixed Vitamin C and Zinc Diet Supplements Co-administered with Artemether Drug Improved Haematological Profile and Survival of Mice Infected with Plasmodium berghei
This study evaluated the effect of different combinations of vitamin C and zinc on haematological parameters and mortality in Plasmodium berghei-infected mice (Mus musculus). A three-week trial was carried out to assess haematological changes and mortality of mice after 3-day artemether treatment co-administered with vitamin C - zinc supplements. Grouping was based on combinations of vitamin C and zinc. Weight, packed cell volume (PCV), white blood cell count (WBC), red blood cell count (RBC), haemoglobin concentration (HB), and mortality were assayed weekly. The supplement improved PCV, HB, mean cell volume (MCV) and mean...
Source: Food Science and Human Wellness - May 29, 2019 Category: Food Science Source Type: research

Impact of Hot Alkali Modification Conditions on Secondary Structure of Peanut Protein and Embedding Rate of Curcumin
This study aimed to modify isolated and extracted peanut protein with hot alkali to study the impact of pH, heating temperature, processing time and other alkali liquor conditions on the molecular structure of the peanut.Curcumin was loaded in modified peanut protein.The results of the study are as follows:Within the alkaline range of 8
Source: Food Science and Human Wellness - May 29, 2019 Category: Food Science Source Type: research

Occurrence, properties and biological significance of pyroglutamyl peptides derived from different food sources
Publication date: Available online 28 May 2019Source: Food Science and Human WellnessAuthor(s): Behzad Gazme, Ruth T. Boachie, Apollinaire Tsopmo, Chibuike C. UdenigweAbstractPyroglutamyl (pGlu) peptides are formed from intramolecular cyclization of glutamine or glutamic acid residue at N-terminal of peptides. This process can occur endogenously or during processing of foods containing peptides. Some factors such as heat, pressure and enzymatic modifications contribute to pGlu formation. pGlu peptides are thought to have different tastes, especially bitter and umani taste, and thus can affect the sensory properties of food...
Source: Food Science and Human Wellness - May 28, 2019 Category: Food Science Source Type: research

Diet and medical foods in Parkinson’s disease
Publication date: Available online 28 March 2019Source: Food Science and Human WellnessAuthor(s): Klaus W. Lange, Yukiko Nakamura, Ning Chen, Jianjun Guo, Shigehiko Kanaya, Katharina M. Lange, Shiming LiAbstractParkinson's disease (PD) is a slowly progressive neurodegenerative disorder with motor and non-motor signs, which begins long before the diagnosis can be made. Pharmacotherapy with dopaminergic drugs is the mainstay of PD therapy. There is no currently available cure or disease-modifying treatment. Diet and various foods have been proposed as possible risk factors for PD. Nutritional supplementation with omega-3 fat...
Source: Food Science and Human Wellness - May 21, 2019 Category: Food Science Source Type: research

Influence of luteolin on the apoptosis of esophageal cancer Eca109 cells and its mechanism of action
This study provides theoretical basis for further study and clinical application of luteolin. The specific mechanism has not yet been clarified and the other activation pathways inducing apoptosis need to be further studied. (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - May 18, 2019 Category: Food Science Source Type: research

Chemical Constituents, Biological Functions and Pharmacological Effects for Comprehensive Utilization of Eucommia ulmoides Oliver
Publication date: Available online 17 May 2019Source: Food Science and Human WellnessAuthor(s): Yi-Fan Xing, Dong He, Yi Wang, Wen Zeng, Chong Zhang, Yuan Lu, Nan Su, Yan-Hua Kong, Xin-Hui XingAbstractEucommia ulmoides Oliver is a native plant and valuable tonic Chinese medicine in China with a long history, great economic value and comprehensive development potential. Traditionally, the comprehensive utilization rate of E. ulmoides Oliv. is still very low, only bark has been used as medicine and other parts of Eucommia ulmoides Oliv. can not be fully utilized, even the leaves have been well utilized in food products in Ja...
Source: Food Science and Human Wellness - May 18, 2019 Category: Food Science Source Type: research

A value-added cooking process to improve the quality of soybean: protecting its isoflavones and antioxidant activity
This study investigated the effects of domestic cooking process on the variations of soybean isoflavones, aiming at understanding the conversion of β-glucosides and aglycones isoflavones during the process and the relation with antioxidant activity. It was found that β-glucosides isoflavones was significantly increased from 223.01 (raw) to 727.29 mg/g (frying at 160 °C for 2 min), but boiling showed only a slight increase to 258.14 mg/g. The process for the mixed cooking of soybeans with vegetables was also evaluated, which is quite common in home cuisine. The results showed all bi...
Source: Food Science and Human Wellness - May 7, 2019 Category: Food Science Source Type: research

Effects of Ginseng Dietary Supplementation on a High-Fat Diet-induced obesity in C57BL/6 Mice
This study aimed to investigate the anti-obesity effects of ginseng and the alternation of gut microbiota composition in high-fat diet (HFD)-induced obesity. The results showed that HFD treatment influenced body weight gain, adipose tissue accumulation and biochemical parameter changes. Compared to the HFD group, ginseng supplementation of HFD-fed mice decreased body weight, adipose tissue mass, total cholesterol (T-CHO) and high-density lipoprotein (HDL)/low-density lipoprotein (LDL) ratio. To analysis the alterations of gut microbiota, ginseng in dietary supplements decreased Firmicutes abundance and increased Bacteroide...
Source: Food Science and Human Wellness - April 24, 2019 Category: Food Science Source Type: research

Editorial Board
Publication date: March 2019Source: Food Science and Human Wellness, Volume 8, Issue 1Author(s): (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 18, 2019 Category: Food Science Source Type: research

Who will carry out the tests that would be necessary for proper safety evaluation of food emulsifiers?
Publication date: Available online 9 April 2019Source: Food Science and Human WellnessAuthor(s): Katalin F. Csáki, Éva SebestyénAbstractSurfactant food emulsifiers are among the most extensively used food additives. Like all authorized food additives, emulsifiers have been evaluated by risk assessors, who consider them as safe. However, there are growing concerns among scientists about their possible harmful effects on intestinal barriers and microbiota. It is also suggested that emulsifier consumption might be one of the main causes of the rising incidence of a number of diseases, such as allergic dis...
Source: Food Science and Human Wellness - April 10, 2019 Category: Food Science Source Type: research

Isolation and identification of novel casein-derived bioactive peptides and potential functions in fermented casein with Lactobacillus helveticus
Publication date: Available online 1 April 2019Source: Food Science and Human WellnessAuthor(s): Mengzhu Fan, Tingting Guo, Wanru Li, Jing Chen, Fushuo Li, Chao Wang, Yi Shi, David Xi-an Li, Shaohui ZhangAbstractThe present study here establishes a complete and effective method for isolating, purifying and identifying extracellular and intracellular peptides, and also describes the characters and bioactivities of peptides from fermented casein with Lactobacillus helveticus. Intracellular peptides are much larger in quantity and more complex in composition than extracellular peptides, between which the correlation reveals p...
Source: Food Science and Human Wellness - April 2, 2019 Category: Food Science Source Type: research

Biting force and tongue muscle strength as useful indicators for eating and swallowing capability assessment among elderly patients
Publication date: Available online 1 April 2019Source: Food Science and Human WellnessAuthor(s): Xinmiao Wang, Gangying Zheng, Mingsong Su, Yanqiu Chen, Hua Xie, Weijia Han, Qing Yang, Jianqin Sun, Jianshe ChenAbstractWeakened capability of eating and swallowing is common among elderly population, affecting negatively on their health and well-being. This work measured occlusal force and tongue muscle strength of elderly patients and then assessed whether correlations existed between oral physiological properties and the eating and swallowing capability. A total of 26 elderly patients with potential swallow disorder were re...
Source: Food Science and Human Wellness - April 1, 2019 Category: Food Science Source Type: research

Functional food products in Japan: A review
Publication date: Available online 30 March 2019Source: Food Science and Human WellnessAuthor(s): Shun Iwatani, Naoyuki YamamotoAbstractJapan has a long history of using foods with health benefits and Japanese people are well-known for their longevity. In 1991, the Ministry of Health, Labor and Welfare introduced a functional food regulation called “foods for specified health uses” (FOSHU) in Japan. After the introduction of the functional food system, many clinically proven FOSHU products with health benefits have been developed and launched in the market. As a result, the net sales of FOSHU products reached 6...
Source: Food Science and Human Wellness - April 1, 2019 Category: Food Science Source Type: research

Mathematical rules for synergistic, additive, and antagonistic effects of multi-drug combinations and their application in research and development of combinatorial drugs and special medical food combinations
Publication date: Available online 30 March 2019Source: Food Science and Human WellnessAuthor(s): Shoujun Yuan, Haoyu ChenABSTRACTMulti-drug (or multi-element) combinations are often prescribed in the practice of clinical medicine and as foods for special medical purposes. The main motivations for these combinations are that most diseases contain multiple related targets and an appropriate combination can maximize benefits while minimizing adverse reactions. As such, it is especially important to derive mathematical models for their quantitative calculation. In this paper, we introduce mathematical rules for the synergisti...
Source: Food Science and Human Wellness - April 1, 2019 Category: Food Science Source Type: research

Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus)
Publication date: Available online 30 March 2019Source: Food Science and Human WellnessAuthor(s): Yue Jie, Shiming Li, Chi-Tang HoAbstractThis review summarized the composition of volatile and nonvolatile compounds, the sensory mechanism and the application of Sichuan pepper (Zanthoxylum genus) as a spice and multifunctional food, such as antibacterial, inhibition of inflammation, and antioxidant among others. The aim is to provide a better understanding and potential future in-depth research and application of Sichuan pepper. (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 1, 2019 Category: Food Science Source Type: research

Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro
Publication date: Available online 29 March 2019Source: Food Science and Human WellnessAuthor(s): Emmanuel Anyachukwu Irondi, Bosede Mofoluwake Adegoke, Emy Sofie Effion, Selimat Oluwakemi Oyewo, Emmanuel Olademeji Alamu, Aline Augusti BoligonAbstractWhole grain cereals are important dietary sources for management of metabolic diseases due to the bioactive components they contain. Hence, this study investigated enzymes (pancreatic lipase, α-amylase, α-glucosidase, xanthine oxidase and angiotensin 1-converting enzyme) inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum ...
Source: Food Science and Human Wellness - March 30, 2019 Category: Food Science Source Type: research

Diet and medical foods in Parkinson's disease
Publication date: Available online 28 March 2019Source: Food Science and Human WellnessAuthor(s): Klaus W. Lange, Yukiko Nakamura, Ning Chen, Jianjun Guo, Shigehiko Kanaya, Katharina M. Lange, Shiming LiAbstractParkinson's disease (PD) is a slowly progressive neurodegenerative disorder with motor and non-motor signs, which begins long before the diagnosis can be made. Pharmacotherapy with dopaminergic drugs is the mainstay of PD therapy. There is no currently available cure or disease-modifying treatment. Diet and various foods have been proposed as possible risk factors for PD. Nutritional supplementation with omega-3 fat...
Source: Food Science and Human Wellness - March 29, 2019 Category: Food Science Source Type: research

Phenolics, tannins, flavonoids and anthocyanins contents influenced antioxidant and anticancer activities of Rubus fruits from Western Ghats, India
This study focuses to analyze the phytochemical, antioxidant and cytotoxicity of three wild Rubus ellipticus, R. niveus and R. fairholmianus fruits comparatively, which has not reveal. The in vitro antioxidant studies indicated the ethyl acetate and methanol extracts of studied Rubus species competent of scavenging different stable and generated radical. The correlation and regression analysis also statistically supported the contents in the extracts could act against various radicals. Correlation between phytochemical constituent and radical scavenging activity found to be highly positive. The results acquired from this i...
Source: Food Science and Human Wellness - March 27, 2019 Category: Food Science Source Type: research

Research Progress of Gut Flora in Improving Human Wellness
Publication date: Available online 21 March 2019Source: Food Science and Human WellnessAuthor(s): Chenggang Zhang, Wenjing Gong, Zhihui Li, Dawen Gao, Yan GaoAbstractHuman wellness is the ultimate goal of our efforts in improving the human life. Special foods are undoubtedly important in achieving human wellness. However, overeating significantly leads to obesity and diabetes. These chronic diseases will in turn affect the human wellness. Therefore, “dietary restriction and proper exercise” were introduced in the human daily life. Different foods cause various effects on the human health. The diversification of...
Source: Food Science and Human Wellness - March 23, 2019 Category: Food Science Source Type: research

Comparative Analysis of Antioxidant Activities of Essential oils and Extracts of Fennel (Foeniculum vulgare Mill.) seeds from Egypt and China
Publication date: Available online 14 March 2019Source: Food Science and Human WellnessAuthor(s): Adel F. Ahmed, Mengjin Shi, Cunyu Liu, Wenyi KangA b s t r a c tThe present study was conducted to assay the antioxidant activities of essential oils and ethanol extracts of fennel (Foeniculum vulgare Mill.) seeds from Egypt and China. The major components of the Egyptian fennel essential oil were estragole (51.04%), limonene (11.45%), L-fenchone (8.19%) and trans-anethole (3.62%) by GC–MS analysis. Whereas, the major constituents of Chinese fennel essential oil were trans-anethole (54.26%), estragole (20.25%), L-fenchon...
Source: Food Science and Human Wellness - March 15, 2019 Category: Food Science Source Type: research

Autophagy-associated signal pathways of functional foods for chronic diseases
Publication date: Available online 14 March 2019Source: Food Science and Human WellnessAuthor(s): Jinfeng Xie, Jiling Liang, Ning ChenAbstractFunctional foods, namely as natural or processed foods containing bioactive compounds, can provide health-promoting effects beyond basic nutrition, or offer the prevention or supplementary treatment of chronic diseases. The bioactive components in functional foods usually have pleiotropic effects, including antioxidant, anti-inflammatory, hypolipidemic, glycemic-regulating, cytoprotective, and neuroprotective functions. Autophagy is one of the highly conserved cellular processes for ...
Source: Food Science and Human Wellness - March 15, 2019 Category: Food Science Source Type: research

Optimization of process conditions for drying of catfish (Clarias gariepinus) using Response Surface Methodology (RSM)
Publication date: Available online 2 February 2019Source: Food Science and Human WellnessAuthor(s): Elijah George Ikrang, Kingsley Charles UmaniAbstractDrying is applied to lower the moisture content of fish to a level that can prevent the growth of mould and infestation of micro-organism and thus minimizes microbial degradation. The goal of this work was to optimize the process conditions during electrical oven drying of catfish. Moisture content (MC) was quantitatively investigated during the drying process of catfish sizes using response surface methodology (RSM) to obtain minimum moisture content. The independent proce...
Source: Food Science and Human Wellness - March 13, 2019 Category: Food Science Source Type: research

Microalgae: A potential alternative to health supplementation for humans
Publication date: Available online 2 March 2019Source: Food Science and Human WellnessAuthor(s): Apurav Krishna Koyande, Kit Wayne Chew, Krishnamoorthy Rambabu, Yang Tao, Dinh-Toi Chu, Pau-Loke ShowAbstractMicroalgae has been consumed in human diet for thousands of years. It is an under-exploited crop for production of dietary foods. Microalgae cultivation does not compete with land and resources required for traditional crops and has a superior yield compared to terrestrial crops. Its high protein content has exhibited a huge potential to meet the dietary requirements of growing population. Apart from being a source of pr...
Source: Food Science and Human Wellness - March 5, 2019 Category: Food Science Source Type: research

QSAR modeling of benzoquinone derivatives as 5-lipoxygenase inhibitors
In this study, we have developed four different quantitative structure and 5-LOX inhibition activity relationship models of benzoquinone derivative by exploiting CoMFA, RF, SVM, and MLR chemometric methods. Performance of the QSAR models was measured by using cross-validation technique as well as through the external test set prediction. RF model outperforms all other models. SVM and MLR models failed due to the poor performance of the external test set prediction. CoMFA model, which shows relatively good performance was used to explore the essential structural regions where the modification was necessary to design a novel...
Source: Food Science and Human Wellness - February 23, 2019 Category: Food Science Source Type: research

Medical foods in Alzheimer’s disease
Publication date: Available online 22 February 2019Source: Food Science and Human WellnessAuthor(s): Klaus W. Lange, Jianjun Guo, Shigehiko Kanaya, Katharina M. Lange, Yukiko Nakamura, Shiming LiAbstractAlzheimer’s disease (AD) is the most prevalent cause of dementia worldwide. Treatments achieving a marked improvement in symptoms or preventing or delaying the progression of the disease are not available. Various diet-related risk factors for AD have been identified. Evidence for a protective effect of the Mediterranean diet on AD risk is inconclusive. Medical foods are designed to meet specific dietary needs for cer...
Source: Food Science and Human Wellness - February 22, 2019 Category: Food Science Source Type: research

High uric acid model in Caenorhabditis elegans
Publication date: Available online 19 February 2019Source: Food Science and Human WellnessAuthor(s): Zhenjing Li, Yibin Xue, Nifei Wang, Jingli Cheng, Xiaoying Dong, Qingbin Guo, Changlu WangAbstractTo establish experimental high uric acid model in C. elegans. Hypoxanthine, adenine, xanthine, and uric acid were used to treat C. elegans and then hyperuricemic C. elegans was evaluated by allopurinol. Hyperuricemic C. elegans were obtained after normal worms were treated by xanthine (0.25 mg/mL, 18 h). For hyperuricemic worms, there was a statistically significant increase in the uric acid level (p &thins...
Source: Food Science and Human Wellness - February 19, 2019 Category: Food Science Source Type: research

Optimization of process conditions for drying of cat-fish (Clarias gariepinus) using Response Surface Methodology (RSM)
Publication date: Available online 2 February 2019Source: Food Science and Human WellnessAuthor(s): Elijah G. Ikrang, Kingsley C. UmaniAbstractDrying is applied to lower the moisture content of fish to a level that can prevent the growth of mould and infestation of micro-organism and thus minimizes microbial degradation. The goal of this work was to optimize the process parameters during electrical oven drying of cat-fish. Moisture content was quantitatively investigated during the drying process of cat-fish sizes using response surface methodology to obtain minimum moisture content. The independent process variables for t...
Source: Food Science and Human Wellness - February 4, 2019 Category: Food Science Source Type: research

Screening of potential GCMS derived antimigraine compound from the leaves of Abrus precatorius Linn to target “calcitonin gene related peptide” receptor using in silico analysis
Publication date: Available online 18 January 2019Source: Food Science and Human WellnessAuthor(s): Parthasarathy V., Ajay Kumar T.VAbstractCalcitonin receptor-like receptor (CRLR) is a human protein, when it associates with human receptor activity-modifying protein-1 (HRAMP1) produces a calcitonin gene-related peptide receptor (CGRP). CGRP is believed to be involved in triggering of migraine. Many strategies were employed to design antimigraine drug using various CGRP antagonist/ligands but most of them have been failed due to their inability to reach the target “CGRP receptor” as they get metabolized before c...
Source: Food Science and Human Wellness - January 20, 2019 Category: Food Science Source Type: research