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 7, 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 < pH < 12, the percentage of amino acid residue (AAR) and β-turns first increased and then decreased with the increasing pH, and the percentage of AAR reached a maximum 5.21 ± 0.33% when the pH was 11 (p<0.01). The percentage of α-helices and β-sheets gradually decre...
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 bioactive ingredients were aggres...
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 diseases, celiac dise...
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 6.2 billi...
Source: Food Science and Human Wellness - March 31, 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 - March 31, 2019 Category: Food Science Source Type: research
