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 - April 27, 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 - April 27, 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 - April 27, 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 - April 27, 2020 Category: Nutrition Source Type: research
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(Source: Current Nutrition and Food Science)
Source: Current Nutrition and Food Science - April 27, 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 18, 2020 Category: Nutrition Source Type: research
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
