Background: The ‘Western diet’ typically consumed in industrialized countries is characterized by high amounts of processed cereal grains and animal products while being low in vegetables, tubers, and fruits. This dietary behavior leads to imbalances of acid–base status in favor of the acids and may cause low-grade meta- bolic acidosis (LGMA) that is associated with negative effects on health in the long run, including urolithiasis, bone loss, and even cardiometabolic diseases. Therefore, it...
food science, protein, nutrition, storage, analysis
Background: The onset of some types of obesity may correlate with specific familial relational patterns, and expressed emotion (EE), the family life’s ‘emotional temperature’, may play a role in obesity treatment com- pliance and outcome. Objective: The aim of this study is to address the current gap in the literature about EE and obesity, assess- ing EE in a sample of patients with overweight or obesity and their relatives. A further objective is to assess patients’ weight loss, patients’ and...
nutrition, quality, color, analysis, health
Background: Gastric cancer (GC) is the second leading cause of cancer death worldwide. Current chemo- therapeutic drugs exert therapeutic effects accompanied by severe side effects. Therefore, it is imperative to urgently find new drugs with low toxicity and high efficacy for the treatment of GC. Natural products as well as functional foods have always been rich sources of potential antitumor agents. Pholidota cantonensis Rolfe, a well-known functional food and a traditional Chinese medicine,...
protein, nutrition, quality, sensory, enzymes
Background: Hyperglycaemia and diabetes have become major public health problems worldwide. There is increasing evidence that minerals and the vitamin B group might play specific roles in hyperglycaemia and the pathogenesis and progression of diabetes or metabolic complications. Objectives: The main aim of this study is to investigate the effect of mineral and vitamin B group supplemen- tation on the blood glucose levels of different populations. Design: This was a cross-sectional study. Data...
protein, fiber, nutrition, enzymes, safety
Background: Curcumin is a major active ingredient extracted from powdered dry rhizome of Curcuma longa. In Ayurveda and traditional Chinese medicine, it has been used as a hepatoprotective agent for centuries. However, the underlying mechanisms are not clear. Objective: The present study is to investigate the hepatoprotective effects of curcumin in chronic alcohol-in- duced liver injury and explore its mechanism. Design: Alcohol-exposed Balb/c mice were treated with curcumin (75 and 150 mg/kg)...
antioxidants, protein, nutrition, enzymes, analysis
Background: Most foods, including seafood, undergo some sort of processing as an integrated part of the global food industry. The degree of processing depends on the type of product produced. Processed seafood products are an important part of the diet; thus, knowledge of nutrient content in seafood products is of great importance. Objective: The aim of this study was to describe the content of selected nutrients in commercially available and market representative seafood products purchased...
protein, nutrition, processing, quality, safety
Background: Polyunsaturated fatty acids (PUFA), particularly n-3, have beneficial effects on human health, and for this reason foodstuffs with increased content of n-3 PUFA are now very common and widely available. Design: This study was conducted to investigate the effect of the duration of a flaxseed diet on Peking duck’s growth performance, antioxidant status, gene expression, and fatty acid profile of the meat. A total of 792 12-day-old white Peking ducks were divided into four groups. In...
antioxidants, wheat, flour, starch, protein
Background: Metabolic alterations correlate with adverse outcomes in type 2 diabetes. Dietary modification serves as an integral part in its treatment. Objective: We examined the relationships among dietary patterns, dietary biomarkers, and metabolic indica- tors in type 2 diabetes (n = 871). Design: Diabetic patients (n = 871) who provided complete clinical and dietary data in both 2008 and 2009 were selected from a cohort participating in a diabetic control study in Taiwan. Dietary data were...
protein, fiber, nutrition, analysis, extraction
Background: Obesity is a serious health problem in the world. We thought that the activity and safety of natural plants and/or foods are very important in the management of therapy for obesity. Rhus verniciflua (R. verniciflua) is also known as lacquer tree in Japan and Korea, and it is consumed as food ingredients and/ or traditional herbal medicine. We prepared an extract from R. verniciflua leaves (Rv-PEM01-99) to develop a new functional food material and/or nutritional supplements....
antioxidants, starch, nutrition, quality, enzymes
Background: To overcome disadvantages of germinated brown rice, we germinated rough rice and tested ef- fects of its useful ingredients on prevention of diabetes. Objective: This study investigated the in vitro antioxidant and in vivo antidiabetic effects of rough rice (Oryza sativa L.) with hulls, before and after germination. Rough rice was germinated for 4 days and extracted with water at 120°C. Design: This study measured antioxidants and antioxidative effects and inhibitory activities...
food science, polyphenols, antioxidants, wheat, starch
Introduction: According to the Global Burden of Disease project, unhealthy diet accounts for most of the disease burden in Norway. Current recommendations on nutrient intake in Norway reflect those published in the evidence-based Nordic Nutrition Recommendations from 2012 (NNR2012). Aim: To study energy and nutrient intakes and compliance with the NNR2012 among women and men in a population-based study. Methods: A total of 15,146 participants (aged 40–99 years) completed a validated food...
protein, fiber, nutrition, quality, storage
Background: Hypercholesterolemia is a disease associated with numerous health problems. Growing evidence indicates that hypercholesterolemia, hyperlipidemia is closely linked to chronic inflammation, which can lead to cardiovascular disease, fatty liver disease, and type 2 diabetes. Objective: The purpose of this study was to investigate the protective effect of Nostoc sphaeroids Kütz (NO) on diet-induced hyperlipidemia in mice. Design: At first, experimental animals received a high-fat diet...
starch, protein, fiber, nutrition, enzymes
In Côte d’Ivoire, there is no regulation regarding the use of traditional ceram- ics in food. However, their possible impact on human health is not known. Two types of tests must be carried out to study container/content interactions in order to ensure a possible migration of ceramic constituents towards food. The aptitude test of food contact with traditional ceramics intended to come into contact with foodstuffs which determines lead, cadmium, cobalt, arsenic and aluminum release. The...
food science, nutrition, processing, quality, color
Promoting better protein digestibility through exogenous enzymes in the diet is essential in the nutrition of companion animals, mainly for better perfor- mance and maintenance of the animals’ physiological and metabolic systems, promoting health and adequate growth. In addition, it reduces the cost of the diet by possibly reducing protein in the diet, which is the main and most ex- pensive ingredient for dogs and cats. The objective of this study was to verify whether the addition of protease...
polyphenols, antioxidants, wheat, flour, protein
Today, various traditional country foods are increasingly being neglected as a result of modernisation. Consequently, the knowledge and know-how neces- sary to prepare those foods are strongly threatened. To safeguard and foster appreciation of traditional knowledge, this study aims, on the one hand, to describe the manufacturing process of an alcoholic drink called “ Mbite”. The latter is traditionally prepared with the fruits of Sclerocarya birrea (A. Rich) Hostcht in Senegal. On the other...
food science, polyphenols, antioxidants, nutrition, quality
This study aimed to determine whether adding tributyrin to the diet of lambs impacts health, energy metabolism, ruminal environment, and meat quality. Twelve lambs were used; the control group received a basal diet, while the tributyrin group received a diet with the additive mixed with concentrate (2 g/day/animal). The blood count was used for Leukocyte and lymphocyte counts, which were significantly higher in tributyrin-fed animals than in controls. The activity of the enzymes adenylate...
wheat, protein, fiber, nutrition, quality
Gluconacetobacter hansenii GK-1 is an acid-resistant gram-negative bacte- rium used in vinegar brewing. Oral ingestion of GK-1 was previously reported to help maintain immunity and reduce nasal discomfort. Considering the sug- gested mechanism of action of activation of regulatory T cells via TLR4 to control Th1/Th2 balancing, GK-1 is also assumed to reduce skin discomfort secondary to immune reactions; however, this has not been validated in hu- mans. Thus, we conducted a randomized,...
protein, nutrition, sensory, safety, analysis
Objective: Few studies have evaluated the effect of oral sodium hyaluronate (SH) ingestion on the moisture content of the superficial stratum corneum. This study aimed to assess whether oral SH ingestion improves the moisture content of the upper layer of the stratum corneum, which is susceptible to changes in environmental humidity, using the Skicon 200EX. Design: Ran- domized, double-blind, placebo-controlled, parallel-group study. Partici- pants: One hundred healthy Japanese men and women...
nutrition, safety, analysis, chemistry, functional
Introduction: Neonatal mortality remains a major concern in West Africa, and exclusive breastfeeding is recognized as a crucial intervention to promote new- born survival. This study aims to identify the factors influencing the practice of exclusive breastfeeding among mothers, as well as the perceptions of fa- thers, in the Boulmiougou health district. Method: This cross-sectional mixed study was conducted between May and July 2022, involving 471 mothers and 103 fathers of children under one...
nutrition, quality, analysis, health, technology
Pigeon peas, a type of pulse, have immense nutritional potential to improve health in arid and semi-arid regions. However, unlocking this potential relies heavily on understanding their technological properties, such as hydration rate, volumetric expansion, and cooking time. These properties directly influ- ence processing, accessibility, and acceptability as a food source. However, there is limited information on technological properties of improved varieties. The study aimed to determine...
food science, polyphenols, flour, starch, protein
The tropical roots and tuber crops (R and T) consist of cassava, sweet potato, yams, elephant foot yam, taro, tannia and a couple of minor tuber crops. Trop- ical tuber crops are the third most important food crops after cereals and pulses. These crops play a crucial role in providing food and nutritional secu- rity to the rural masses in Africa, Latin America and parts of Asia. Cassava and sweet potato rank among the top 10 food crops produced in developing coun- tries and contribute to about...
antioxidants, wheat, starch, protein, fiber
The article contains a list of 25 structured technical sheets on fruits and pseudo-fruits that will serve as guidance in improving the quality of health of people, whether with chronic diseases or not. The technical sheets contain data related to the composition, active ingredients, interaction with medication, health conditions in which they may be useful in health care by various health professionals and references used to structure the material referring to each fruit or pseudo-fruit.
food science, polyphenols, antioxidants, flour, starch
The aim of this study was to evaluate the effects of thermooxidation of S. och- ocoa oil on its quality and on the biochemical and anthropometric parameters of Wistar rats. S. ochocoa seeds from the Lekoumou department were used for oil extraction at the press. The parameters measured were oil content and chemical indices, determined for samples of oil unheated and heated to 220˚C as a function of the number of heatings and the environment (open air, freezer). Two diets were created: the...
wheat, flour, starch, protein, nutrition
The brain’s blood microvessels restrict the exchange of substances between the blood and brain tissue through the blood-brain barrier (BBB). Methyl-glyoxal (MG), a byproduct of glucose metabolism, contributes to the formation of ad- vanced glycation end products (AGEs) and disrupts the BBB, which is associ- ated with neurodegenerative diseases. L-Theanine (TA), an amino acid found in green tea with antioxidant properties, may protect the BBB. This study aimed to determine whether MG increases...
antioxidants, protein, nutrition, enzymes, analysis
Pork sausages contain significantly high amounts of saturated fat and they have been linked to various cardiovascular diseases. Fat substitutes used to re- duce the amount of saturated fat include starch, gums, soy, plant oils, cereal- based substitutes like chia and oats. Due to modification, such sausages have been reported to have undesirable sensory and physicochemical properties, such as hardening and lowered emulsion stability. Quinoa is a nutritious pseudo cereal comprising all the...
food science, wheat, flour, starch, protein
The inadequacy of drinking water distribution by the Chadian Water Com- pany (STE) has led to the proliferation of private wells and boreholes in the city of Abéché. This study aims to evaluate the microbiological quality of the drinking water from these wells and boreholes in the city. Methodology: To carry out this study, a randomized selection of forty-five (45) water points, including nine (9) wells and thirty-six (36) boreholes, was identified, and sam- ples were collected. These samples...
food science, nutrition, quality, color, packaging
There has been a growing trend toward fast food consumption in Saudi Arabia, especially among students. Although fast foods are high in calories, they are not nutritious. So, the frequent intake or consumption of fast food is associ- ated with many health problems, such as obesity, type 2 diabetes, and other cardiovascular diseases. As fast food consumption significantly increases, obe- sity and other health conditions become prevalent. This research aims to iden- tify the intake and frequency...
food science, noodles, protein, fiber, nutrition
Parkia biglobosa is a non-wood forest product whose resources are used in food and pharmacopoeia. The pulp has interesting nutritional qualities. Afri- can locust bean fruits harvested in Senegal are characterised by low moisture (9.78% to 12.31%), which is crucial for long storage. The pulp is slightly acidic (pH = 4.84 to 5.16). It is also very rich in sugar, with a minimum concentration of 30.8g/100g, and is mainly made up of reducing sugars. Carotenoids are abundant in the pulp (on average...
food science, polyphenols, protein, nutrition, quality
The mango varieties Eldon, Haden, Paheri, Tommy Atkins, Zill and the accession SBMA-1 are among the 45 varieties and 47 accessions of mango identified in Burkina Faso. The aim of this study was to determine the physico-chemical and nutritional parameters of these mango varieties and accessions for better valorization. Physicochemical and nutritional parameters were determined using standard methods. Results showed that the SBMA-1 accession recorded the highest mass (638.10 ± 106.67 g), pulp...
food science, polyphenols, antioxidants, protein, nutrition
The study determined the nutritional properties of different species of millets namely, millet (Bajra, red sorghum, Ragi, little millet, Kodo millet, Foxtail mil- let and Barnyard millet). The properties included protein, fat, carbohydrates, fi- ber, minerals (iron, cobalt, copper, aluminum, calcium) and B group vitamins. (Give a highlight of your methodology and discussion before conclusion) The study concluded that millets are good sources of nutrients and in this different type of millet...
food science, polyphenols, wheat, flour, starch
This research will use food fermentation technology and supercritical extrac- tion technology to enhance the value-added application of the active ingredi- ents of Jaboticaba. The results showed that the bioactive component content of samples after value-added fermentation and extraction was 19.86% to 69.30% higher than that of fresh fruit. In the analysis of antioxidant activity, it was found that the ability to scavenge free radicals was higher than that of fresh fruits. The total...
food science, polyphenols, antioxidants, fiber, nutrition
The feeding of children during weaning must be of good quality, this is essen- tial, and it must not be a source of contamination to ensure the well-being of children. The objective of this work was to determine the bacteriological qual- ity of the porridges and purees of weaning consumed by children from 6 to 24 months at the INSE of Guinea. For this, a descriptive study of analytical type was carried out over a period of 4 months at the INSE of Guinea. This study found that total mesophilic...
flour, nutrition, processing, quality, microorganisms
Background: Minerals bioaccessibility of food products could be increased by enhancing the apparent absorption of most minerals with the reduction of anti-nutritional factors (phytates) through extrusion cooking. The aim of the study was to increase the mineral bioaccessibility in co-extruded millet flours enriched with Moringa and Baobab for vulnerable populations. Methods: Three extruded instant formulas were developed using pearl millet, Moringa and Baobab powders: FA (90% Millet + 10%...
food science, flour, starch, protein, fiber
Background: Undernourishment occurs when the body is deficient in essen- tial nutrients, which impacts growth and overall bodily functions. It can be caused by an inadequate diet, poor nutrient absorption, economic challenges, and illnesses. The function of the innate immune system is weaker in young children compared to later stages of life, and building strong immunity is cru- cial for safeguarding them against various diseases. Children with robust im- mune systems are better equipped to...
food science, protein, fiber, nutrition, quality
This study investigates the phytochemical composition and antioxidant activ- ity of extracts from the trunk bark of Lannea microcarpa, a tree traditionally used in Mali for various medicinal purposes. The sample was collected in Kayes. The polyphenols, flavonoids, tannins and anthocyanins of the extracts were quantified using spectrophotometry and identified via HPLC. The anti- oxidant activity was assessed using 2, 2-azinobis-3-ethylbenzothiaz oline-6- sulfonic acid (ABTS) and 2,...
polyphenols, antioxidants, protein, nutrition, color
This study explored the potential of Irvingia gabonensis kernels, a local re- source in the Republic of Congo, for the production of seasoning fats and pow- ders. The kernels, which have a low water content (2.86%) and a high oil con- tent (39.2%), were processed into seasoning products. The manufacturing process consisted of three main stages: oil extraction, formulation according to mixing plans, and drying at 60˚C. In total, six samples of fats and six sam- ples of powders were produced. A...
food science, flour, protein, nutrition, processing
Allium species, widely known as food flavoring, vegetables, and folk medicine, have been extensively studied for their therapeutic and pharmacological ef- fects. While the health benefits of onions have been well-documented, there is limited research on Mongolian onions. Previous studies have shown that their beneficial effects are associated with their total phenolic contents, especially quercetin derivatives. This study aims to determine the in vitro antioxidant activity of various Allium...
food science, polyphenols, antioxidants, nutrition, quality
Tackling malnutrition is a major global health priority for a developing coun- try like Bangladesh. The main purpose of the study was to know the current malnutrition status of children under five years of age in the Chattogram di- vision. A two-stage stratified random sampling design was used to collect the Bangladesh Demographic and Health Survey data, 2022-2023, from which 1446 children aged 0 - 59 months and their mothers were included in this study according to the study area. The...
protein, nutrition, quality, analysis, chemistry
Burundi faces alarming food insecurity, affecting 41.2% of the population, with a prevalence of malnutrition reaching 55.9%. Micronutrient deficiencies, particularly iron and zinc, affect children and women of reproductive age. In response to this situation, bio-fortified beans, rich in proteins and essential micronutrients, are presented as a solution to improve household eating hab- its. However, although several initiatives have been put in place to encourage this crop, their real impact on...
wheat, protein, nutrition, quality, analysis
This study aimed to optimize process variables for the enhanced production of single-cell protein (SCP) using Trichoderma atroviride EGER23 from cas- sava peels through Response Surface Methodology (RSM). A Box-Behnken design was applied to investigate the influence of three key factors viz. mois- ture content (60.0% - 75.0%), pH (6.5 - 8.5), and incubation time (4 - 8 days) on protein content. A second-order polynomial model effectively explained the variation in experimental data and showed...
food science, wheat, flour, starch, protein
The risk of malnutrition and anaemia in the first 5 years of life is still a severe public health problem. Addressing the influence of complementary feeding practice of mothers on nutritional status of children may be an important ap- proach towards reducing the burden of child malnutrition and other health challenges, such as anaemia. Data on different infant feeding habits and its influence on the growth and health of children under five years are limited. The main objective of this study...
nutrition, processing, quality, analysis, health
Adequate nutrition in adolescence is crucial for growth and development, and should remain a key public health priority. However, empirical studies on nu- trition in young adolescents are limited, despite concerns about their diet quality. Identifying dietary sources of energy and nutrients can help guide im- provements. The aim of this study was to analyze food intake and primary food sources of energy and nutrients in young Filipino adolescents in an urban setting. A 24-hour dietary recall...
noodles, wheat, flour, starch, protein
This study focuses on the problem of collective foodborne illness (CFI) in pub- lic universities in Senegal, including UGB, UCAD, UIT, UADB and UASZ. These institutions are often affected by CFI, and the level of ignorance of the actors makes their prevention difficult. The objective of this study is to im- prove the understanding of CFI among the actors and to analyze various as- pects, such as the socio-demographic composition and the level of education of the actors, their ignorance of CFI,...
nutrition, processing, quality, shelf life, packaging
Pomegranate and sweet orange juice have been rigorously examined in the present study as a substrate in the context of distinctive wine production re- search. An optimization investigation was conducted utilizing the Box- Behnken Response Surface Method (RSM) design. The influences of fermen- tation parameters, including the ratio of sweet orange in the mixed fruit juice must (SW), fermentation temperature (TF), inoculum size (IS), and ˚Brix (BX), on total phenolic concentration (TPC),...
food science, polyphenols, antioxidants, wheat, nutrition
The introduction of a new food group represents a significant challenge, both from a technical and cultural perspective. The consumption of insects itself is quite complex when exploring new protein sources in nutrition. From a tech- nical standpoint, considering the suggestion of using the adult phase of Te- nebrio molitor as food, two sensory aspects must be addressed as a disad- vantage: texture, due to its high chitin content (23%), and appearance (a living being beetle-like). However, its...
food science, polyphenols, flour, protein, fiber
Microbiological analysis of fruit juices of four companies collected from retail businesses of four different areas of Dhaka and its surrounding area was con- ducted. The purpose of the survey was to improve the knowledge and under- standing of the microbiological risk of locally available packed fruit juices. All samples were analysed for total viable bacterial count (TVBC), total Staphylo- coccus count (TSC), total coliform count (TCC), total faecal coliform count (TFCC), total Aeromonas...
food science, antioxidants, starch, nutrition, processing
The article contains a list of 19 structured technical sheets on seeds that will serve as guidance in improving the quality of health of people. The used method was through an active search for literature that brought the observed aspects to the structuring of the technical sheets, i.e., literature that contains data related to composition, active ingredientes, interaction with medicines, health condition in which they may be useful in health care by various health professionals and anyone who...
food science, polyphenols, antioxidants, flour, starch
Anaemia is a global public health problem that particularly affects pregnant women and children. Anaemia during pregnancy has harmful consequences for the health of both mother and foetus. However, little is known about the risk factors for targeted interventions. The aim of this study was to determine the prevalence and factors associated with anaemia in pregnant women in the central region of Burkina Faso at the time of the malaria peak and the period of food availability. An analytical...
food science, wheat, flour, starch, nutrition
Background: Protein intake provides the essential amino acids (EAA) neces- sary for promoting muscle protein synthesis. Branched-chain amino acids (BCAA) belonging to the EAA in particular are known to have more potent effects. We developed BCAA-enriched essential amino acids (BEAA®) to im- prove muscle health and performance. Therefore, we aimed at comparing the effects of BEAA® and whey protein intake in combination with exercise on muscle mass and strength in humans. Methods: A randomized,...
protein, fiber, nutrition, storage, enzymes
Senegalese rolled flour, known as “Arraw”, is popular but has a long cooking time of 37 minutes. This study aimed to significantly reduce the cooking time by combining extrusion technology with binding agents (Arabic gum and maltodextrin) in various formulations. These formulations included EMAG7 (93% extruded millet + 7% Arabic gum), EMAG9 (91% extruded millet + 9% Arabic gum), EMMD11 (89% extruded millet + 11% maltodextrin), EMMD13 (87% extruded millet + 13% maltodextrin), and TrM...
food science, wheat, flour, starch, fiber