The Effect of Sodium Metabisulphite on Apoptosis in the Experimental Model of Parkinson’s Disease
Conclusion: Sulphite is not a potentially aggravating factor for the activity of caspase-3 in a 6- OHDA-induced experimental model of Parkinson’s disease. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - June 30, 2020 Category: Nutrition Source Type: research
Nutritional and Medicinal Importance of Dioscorea glabra R. Baron, a Potent Wild Edible Plant Consumed by the Lodha Tribal Community of West Bengal, India
Conclusion: The abundance of protein, fat, carbohydrate, minerals, water soluble vitamins and natural antioxidant components in this plant makes them as a considerable source of nutrition and could be consumed as a regular diet to the human being. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - June 30, 2020 Category: Nutrition Source Type: research
The Therapeutic Effect of Nigella sativa Seed on Indomethacin-induced Gastric Ulcer in Rats
Conclusion: These findings showed that the gastroprotective effect of N. sativa seed against indomethacin- induced ulcer was mainly exerted by antioxidant activity, stimulation of gastric mucus secretion and also increased total hexose in the gastric mucosa. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - June 30, 2020 Category: Nutrition Source Type: research
Effects of Vitamin D Status on Inflammatory Markers in Obese Subjects: A Systematic Review
Conclusion: The data presented in this systematic review provide evidence of the association between vitamin D deficiency and increased inflammation in obesity. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - June 30, 2020 Category: Nutrition Source Type: research
Functional Meat Products: The New Consumer's Demand
In recent years, special attention of consumers to health and nutrition has led to the development of “functional foods” which is a new approach to accomplish a healthier status, therefore, reducing the risk of diseases. Changing consumer demand has influenced meat products as an important functional food. Several approaches have been proposed to produce functional meat products through reduce/deletion of some component such as fat and sodium or adding a component such as probiotics or fortification. Manufacturing low-fat meat products is achievable through replacement of fat with carbohydrate or protein-based replacer...
Source: Current Nutrition and Food Science - June 30, 2020 Category: Nutrition Source Type: research
Dietary and Lifestyle Factors and Breast Cancer Risk
Breast cancer (BC) is the most frequently diagnosed type of cancer and the leading cause of cancer deaths in women worldwide. A number of established risk factors for BC have been identified in many previous studies which included age, reproductive history, lactation, hormone levels or use, genetic factors, breast density and various diet and lifestyle factors. Several previous studies highlighted the independent effect of dietary patterns, lifestyle factors, macro- and micronutrients intake, physical activity, tobacco smoking, and weight gain on the risk BC. Although a number of risk factors have been identified for BC, h...
Source: Current Nutrition and Food Science - June 30, 2020 Category: Nutrition Source Type: research
Mediterranean Diet and Osteoarticular Diseases
Conclusion: Many foods included in MD, have anti-inflammatory properties, due to the presence of nutrients, such as polyunsaturated (PUFA) and monounsaturated (MUFA) fats. The two types of polyunsaturated fatty acids, omega-3 and omega-6, have opposing effects on the inflammatory process. Omega-6 stimulates the production of pro-inflammatory cytokines, while omega-3 fatty acids exert anti-inflammatory effects, including significant reductions in the release of pro-inflammatory cytokines. Some studies have shown that the dietary pattern of MD consumption has an important role in the prevention and development of inflammator...
Source: Current Nutrition and Food Science - June 30, 2020 Category: Nutrition Source Type: research
Meet Our Editorial Board Member
(Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - June 30, 2020 Category: Nutrition Source Type: research
Rheological Characteristics and Methodology of Ice Cream: A Review
The rheological analysis is important analytical tools used to obtain fundamental information about food structure. For instance, the properties of flow of liquid and semi-solidity are characterized by the consistency and flow behavior experiments as two important rheological parameters. The rheological parameters of foods are applied in quality control of the products and processing of food products such as energy input calculations, process design, equipment selection, and especially for deciding on heat exchangers and pumps. Steady flow behavior, oscillatory, and penetration tests are among commonly used parameters for ...
Source: Current Nutrition and Food Science - May 23, 2020 Category: Nutrition Source Type: research
Jackfruit (Artocarpus heterophyllus): A Comprehensive Patent Review
Conclusion: The detailed research on the patent information presented herein on the activity of the compositions containing jackfruit extract and isolated phytochemicals would assist researchers to understand the mechanisms by which the bio-chemicals exert their effect and the overall nutritional benefits. An increase in number of publications and patents in the recent years related to use of jackfruit for different health conditions clearly emphasizes its therapeutic potential and importance as medicinal food products and cosmetics. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - May 23, 2020 Category: Nutrition Source Type: research
Probiotic Potential of Traditional Indian Fermented Drinks
Probiotics are living microorganisms which when taken in adequate amount provide various health benefits by maintaining the balance of bacteria in the intestine. Probiotics have countless health benefits some of which include improved digestion, enhanced immunity prevention of cancer and diabetes. The most common group of probiotics include species of Lactobacillus, Bifidobacterium and Enterococcus. In order to work as an effective probiotic, the microbial strain is expected to exhibit certain desirable characteristics like acid and bile tolerance, antimicrobial activity, adhesion to intestinal epithelium etc. Fermented pr...
Source: Current Nutrition and Food Science - May 23, 2020 Category: Nutrition Source Type: research
The Effects of Different Kinds of Nutrition and Functional Foods on Multiple Sclerosis
It is an assumption that different kinds of nutrition, diet sand functional foods might have different positive or negative effects on Multiple Sclerosis (MS), a neuro-inflammatory disease of central nervous system (CNS). This brief paper involved a study on various kinds of nutrition including salt, fat, dairy, fruit, and vegetables. At the end of this study, appropriate diets were evaluated for MS patients. Based on previous studies both on animal models and on MS patients, excessive dietary salt intake and animal fat had worsening effects on MS patients but fruit and vegetable intake helped the remission of MS and decre...
Source: Current Nutrition and Food Science - May 23, 2020 Category: Nutrition Source Type: research
Meet Our Section Editor
(Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - May 23, 2020 Category: Nutrition Source Type: research
Effect on Crystallinity of Rice After Iron Fortification
Conclusion: X-ray diffraction results revealed the polycrystalline nature of the fortified sample, was somewhat less crystalline as compared to control sample. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - April 27, 2020 Category: Nutrition Source Type: research
Study on the Effect of Xylitol and Maltitol as Alternative Sweeteners in Sponge Cakes
Conclusion: The results of the study showed that complete substitution of sucrose with 75% xylitol and 25% maltitol (M2) produced samples with similar crust color, firmness, volume and porosity in comparison with control cakes. (Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - April 27, 2020 Category: Nutrition Source Type: research
