Purified ingredient ‐based high‐fat diet is superior to chow‐based equivalent in the induction of metabolic syndrome
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - November 5, 2018 Category: Food Science Authors: Hong Sheng Cheng,
Sonia Chew Wen Phang,
So Ha Ton,
Khalid Abdul Kadir,
Joash Ban Lee Tan Source Type: research
Purified ingredient ‐based high‐fat diet is superior to chow‐based equivalent in the induction of metabolic syndrome
In conclusion, purified high‐fat diet is a better diet for MetS induction in rats.Practical applicationsModeling metabolic syndrome is commonly accomplished with the use of chow ‐ or purified ingredient diets enriched with carbohydrates and/or lipids, but the differences and associated drawbacks are unclear. This study highlights that chow‐ or modified chow‐based diets have a tendency to introduce unwanted metabolic changes which are inconsistent with the progression of metabolic syndrome. Thus, the use of these diets in metabolic disease study should be avoided. On the other hand, purified high‐fat diet which ca...
Source: Journal of Food Biochemistry - November 4, 2018 Category: Food Science Authors: Hong Sheng Cheng,
Sonia Chew Wen Phang,
So Ha Ton,
Khalid Abdul Kadir,
Joash Ban Lee Tan Tags: FULL ARTICLE Source Type: research
Mentha longifolia alleviates experimentally induced angina via decreasing cardiac load
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 30, 2018 Category: Food Science Authors: Ahmad S. Azhar,
Hany M. El ‐Bassossy,
Hossam M. Abdallah Source Type: research
Antioxidant activity of proteins extracted from red alga dulse harvested in Japan
In this study, we investigated antioxidant activity of proteins from the red alga dulse (Palmaria sp.) harvested in Hokkaido, Japan. The dulse proteins that contain phycoerythrin (PE) as the main component showed a high radical scavenging activity. To clarify the key constituent of antioxidant activity in dulse proteins, we prepared recombinant dulse PE β‐subunit (rPEβ) (apoprotein) and chromophores from the dulse proteins. As a result, the rPEβ showed lower radical scavenging activity than that of dulse proteins. On the other hand, the dulse chromophores composed mainly of phycoerythrobilin (PEB) indicated extremely ...
Source: Journal of Food Biochemistry - October 29, 2018 Category: Food Science Authors: Naoto Sato,
Tomoe Furuta,
Tomoyuki Takeda,
Yoshikatsu Miyabe,
Kazuhiro Ura,
Yasuaki Takagi,
Hajime Yasui,
Yuya Kumagai,
Hideki Kishimura Tags: FULL ARTICLE Source Type: research
Mentha longifolia alleviates experimentally induced angina via decreasing cardiac load
AbstractAngina occurs due to imbalance between heart oxygen demand and supply and is associated with serious morbidity and mortality. Here, the possible antianginal effect ofMentha longifolia extract was studied in experimental model of angina. Aerial parts ofM. longifolia were extracted, standardized, and given to rats three days before angina. Heart hemodynamics and conductivity were recorded by microtip catheter and surface electrodes.M. longifolia extract significantly alleviated the sustained decline in cardiac contractility after vasopressin exposure. However,M. longifolia did not affect the impaired cardiac dilation...
Source: Journal of Food Biochemistry - October 29, 2018 Category: Food Science Authors: Ahmad S. Azhar,
Hany M. El ‐Bassossy,
Hossam M. Abdallah Tags: SHORT COMMUNICATION Source Type: research
Antioxidant activity of proteins extracted from red alga dulse harvested in Japan
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 29, 2018 Category: Food Science Authors: Naoto Sato,
Tomoe Furuta,
Tomoyuki Takeda,
Yoshikatsu Miyabe,
Kazuhiro Ura,
Yasuaki Takagi,
Hajime Yasui,
Yuya Kumagai,
Hideki Kishimura Source Type: research
Metabolic status is related to the effects of adding of sacha inchi (Plukenetia volubilis L.) oil on postprandial inflammation and lipid profile: Randomized, crossover clinical trial
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 29, 2018 Category: Food Science Authors: Alicia Norma Alay ón,
José Guillermo Ortega Ávila,
Isabella Echeverri Jiménez Source Type: research
Antioxidant traits and protective impact of Moringa oleifera leaf extract against diclofenac sodium ‐induced liver toxicity in rats
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 29, 2018 Category: Food Science Authors: Abdalla E. El ‐Hadary,
Mohamed Fawzy Ramadan Source Type: research
Prebiotic compounds from agro ‐industrial by‐products
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 29, 2018 Category: Food Science Authors: Gabriela Vazquez ‐Olivo,
Erick P. Gutiérrez‐Grijalva,
José Basilio Heredia Source Type: research
Study on the influence of palm oil on blood and liver biochemical parameters, beta ‐carotene and tocochromanols content as well as antioxidant activity in rats
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 29, 2018 Category: Food Science Authors: Aleksandra Szulczewska ‐Remi,
Małgorzata Nogala‐Kałucka,
Krzysztof W. Nowak Source Type: research
Study on the influence of palm oil on blood and liver biochemical parameters, beta ‐carotene and tocochromanols content as well as antioxidant activity in rats
AbstractIn the ongoing discussion on the health properties of palm oil, a study of the effect a diet supplemented with palm oil on blood and liver biochemical parameters, beta ‐carotene and tocochromanols content as well as antioxidant activity was undertaken. Forty Wistar rats were randomly divided into five groups, fed with a diet supplemented with plant‐based frying commercial fat, palm oil, 7.5% palm oil and 2.5% concentrate from palm oil and 10% of rapeseed oil, respectively. After 21 days, blood samples and livers were collected to determine beta‐carotene and tocochromanols concentrations, antioxidant activity...
Source: Journal of Food Biochemistry - October 28, 2018 Category: Food Science Authors: Aleksandra Szulczewska ‐Remi,
Małgorzata Nogala‐Kałucka,
Krzysztof W. Nowak Tags: FULL ARTICLE Source Type: research
Metabolic status is related to the effects of adding of sacha inchi (Plukenetia volubilis L.) oil on postprandial inflammation and lipid profile: Randomized, crossover clinical trial
AbstractSacha inchi oil (SIO) is an attractive source of polyunsaturated acids oil. A randomized crossover clinical trial was done to evaluate SIO effects on postprandial lipids and inflammatory state caused by a high ‐fat intake. Twenty metabolically healthy (MH) and 22 metabolically unhealthy (MU) subjects consumed a high‐fat breakfast alone or supplemented with SIO. The biomarkers were measured in serum upon fasting, and after 1 and 4 hrs after breakfast. Interleukin‐6 (IL‐6) expression was determined in mononuclear cells. In the MH group, SIO reversed the cholesterol increase [iAUCHFM: 0.27 mmol/L/4 h (IQR: ...
Source: Journal of Food Biochemistry - October 28, 2018 Category: Food Science Authors: Alicia Norma Alay ón,
José Guillermo Ortega Ávila,
Isabella Echeverri Jiménez Tags: FULL ARTICLE Source Type: research
Antioxidant traits and protective impact of Moringa oleifera leaf extract against diclofenac sodium ‐induced liver toxicity in rats
AbstractMoringa oleifera gained importance as a medicinal plant. The current study assessesMoringa leaf ethanol extracts (MLE) against experimentally diclofenac sodium (DcNa) ‐induced liver toxicity in male rats. Leaves were extracted with different solvents differing in polarity. Assessment involved total phenolic compounds, total flavonoids and radical scavenging activity against 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH·). HPLC was performed for identifying phenoli c compounds, wherein ethyl vanillin (1,205 mg/kg), 3‐OH‐tyrosol (812.2 mg/kg), benzoic acid (273.8 mg/kg), salicylic acid (240.0 mg/kg), chlorogen...
Source: Journal of Food Biochemistry - October 28, 2018 Category: Food Science Authors: Abdalla E. El ‐Hadary,
Mohamed Fawzy Ramadan Tags: FULL ARTICLE Source Type: research
Prebiotic compounds from agro ‐industrial by‐products
KEY FINDINGSAgro ‐industrial byproducts are an abundant raw material for prebiotic obtention. The main agro‐industrial byproducts studied are fruit peels, cereal byproducts and wood biomass. These byproducts have been characterized for their prebiotic properties with promising results.SUMMARYGut homeostasis is important to maintain the host health. Probiotics are compounds that enhance the human health through the stimulation of the growth of beneficial bacteria. Agro ‐ industrial byproducts are raw materials rich in polysaccharides with prebiotic properties. AbstractPrebiotics are nondigestible food components that ...
Source: Journal of Food Biochemistry - October 28, 2018 Category: Food Science Authors: Gabriela Vazquez ‐Olivo,
Erick P. Gutiérrez‐Grijalva,
José Basilio Heredia Tags: REVIEW Source Type: research
Biochemical changes of Coregonus peled myofibrillar proteins isolates as affected by HRGS oxidation system
Journal of Food Biochemistry, EarlyView. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - October 25, 2018 Category: Food Science Authors: Xiaorong Deng,
Yongdong Lei,
Juan Liu,
Jian Zhang,
Junwei Qin Source Type: research
