Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus)
Publication date: Available online 30 March 2019Source: Food Science and Human WellnessAuthor(s): Yue Jie, Shiming Li, Chi-Tang HoAbstractThis review summarized the composition of volatile and nonvolatile compounds, the sensory mechanism and the application of Sichuan pepper (Zanthoxylum genus) as a spice and multifunctional food, such as antibacterial, inhibition of inflammation, and antioxidant among others. The aim is to provide a better understanding and potential future in-depth research and application of Sichuan pepper. (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - March 31, 2019 Category: Food Science Source Type: research
Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro
Publication date: Available online 29 March 2019Source: Food Science and Human WellnessAuthor(s): Emmanuel Anyachukwu Irondi, Bosede Mofoluwake Adegoke, Emy Sofie Effion, Selimat Oluwakemi Oyewo, Emmanuel Olademeji Alamu, Aline Augusti BoligonAbstractWhole grain cereals are important dietary sources for management of metabolic diseases due to the bioactive components they contain. Hence, this study investigated enzymes (pancreatic lipase, α-amylase, α-glucosidase, xanthine oxidase and angiotensin 1-converting enzyme) inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum (Sorghum b...
Source: Food Science and Human Wellness - March 30, 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 - March 29, 2019 Category: Food Science Source Type: research
Phenolics, tannins, flavonoids and anthocyanins contents influenced antioxidant and anticancer activities of Rubus fruits from Western Ghats, India
This study focuses to analyze the phytochemical, antioxidant and cytotoxicity of three wild Rubus ellipticus, R. niveus and R. fairholmianus fruits comparatively, which has not reveal. The in vitro antioxidant studies indicated the ethyl acetate and methanol extracts of studied Rubus species competent of scavenging different stable and generated radical. The correlation and regression analysis also statistically supported the contents in the extracts could act against various radicals. Correlation between phytochemical constituent and radical scavenging activity found to be highly positive. The results acquired from this i...
Source: Food Science and Human Wellness - March 27, 2019 Category: Food Science Source Type: research
Research Progress of Gut Flora in Improving Human Wellness
Publication date: Available online 21 March 2019Source: Food Science and Human WellnessAuthor(s): Chenggang Zhang, Wenjing Gong, Zhihui Li, Dawen Gao, Yan GaoAbstractHuman wellness is the ultimate goal of our efforts in improving the human life. Special foods are undoubtedly important in achieving human wellness. However, overeating significantly leads to obesity and diabetes. These chronic diseases will in turn affect the human wellness. Therefore, “dietary restriction and proper exercise” were introduced in the human daily life. Different foods cause various effects on the human health. The diversification of diet is...
Source: Food Science and Human Wellness - March 23, 2019 Category: Food Science Source Type: research
Comparative Analysis of Antioxidant Activities of Essential oils and Extracts of Fennel (Foeniculum vulgare Mill.) seeds from Egypt and China
Publication date: Available online 14 March 2019Source: Food Science and Human WellnessAuthor(s): Adel F. Ahmed, Mengjin Shi, Cunyu Liu, Wenyi KangA b s t r a c tThe present study was conducted to assay the antioxidant activities of essential oils and ethanol extracts of fennel (Foeniculum vulgare Mill.) seeds from Egypt and China. The major components of the Egyptian fennel essential oil were estragole (51.04%), limonene (11.45%), L-fenchone (8.19%) and trans-anethole (3.62%) by GC–MS analysis. Whereas, the major constituents of Chinese fennel essential oil were trans-anethole (54.26%), estragole (20.25%), L-fenchone (7...
Source: Food Science and Human Wellness - March 15, 2019 Category: Food Science Source Type: research
Autophagy-associated signal pathways of functional foods for chronic diseases
Publication date: Available online 14 March 2019Source: Food Science and Human WellnessAuthor(s): Jinfeng Xie, Jiling Liang, Ning ChenAbstractFunctional foods, namely as natural or processed foods containing bioactive compounds, can provide health-promoting effects beyond basic nutrition, or offer the prevention or supplementary treatment of chronic diseases. The bioactive components in functional foods usually have pleiotropic effects, including antioxidant, anti-inflammatory, hypolipidemic, glycemic-regulating, cytoprotective, and neuroprotective functions. Autophagy is one of the highly conserved cellular processes for ...
Source: Food Science and Human Wellness - March 15, 2019 Category: Food Science Source Type: research
Optimization of process conditions for drying of catfish (Clarias gariepinus) using Response Surface Methodology (RSM)
Publication date: Available online 2 February 2019Source: Food Science and Human WellnessAuthor(s): Elijah George Ikrang, Kingsley Charles UmaniAbstractDrying is applied to lower the moisture content of fish to a level that can prevent the growth of mould and infestation of micro-organism and thus minimizes microbial degradation. The goal of this work was to optimize the process conditions during electrical oven drying of catfish. Moisture content (MC) was quantitatively investigated during the drying process of catfish sizes using response surface methodology (RSM) to obtain minimum moisture content. The independent proce...
Source: Food Science and Human Wellness - March 13, 2019 Category: Food Science Source Type: research
Microalgae: A potential alternative to health supplementation for humans
Publication date: Available online 2 March 2019Source: Food Science and Human WellnessAuthor(s): Apurav Krishna Koyande, Kit Wayne Chew, Krishnamoorthy Rambabu, Yang Tao, Dinh-Toi Chu, Pau-Loke ShowAbstractMicroalgae has been consumed in human diet for thousands of years. It is an under-exploited crop for production of dietary foods. Microalgae cultivation does not compete with land and resources required for traditional crops and has a superior yield compared to terrestrial crops. Its high protein content has exhibited a huge potential to meet the dietary requirements of growing population. Apart from being a source of pr...
Source: Food Science and Human Wellness - March 5, 2019 Category: Food Science Source Type: research
QSAR modeling of benzoquinone derivatives as 5-lipoxygenase inhibitors
In this study, we have developed four different quantitative structure and 5-LOX inhibition activity relationship models of benzoquinone derivative by exploiting CoMFA, RF, SVM, and MLR chemometric methods. Performance of the QSAR models was measured by using cross-validation technique as well as through the external test set prediction. RF model outperforms all other models. SVM and MLR models failed due to the poor performance of the external test set prediction. CoMFA model, which shows relatively good performance was used to explore the essential structural regions where the modification was necessary to design a novel...
Source: Food Science and Human Wellness - February 23, 2019 Category: Food Science Source Type: research
Medical foods in Alzheimer’s disease
Publication date: Available online 22 February 2019Source: Food Science and Human WellnessAuthor(s): Klaus W. Lange, Jianjun Guo, Shigehiko Kanaya, Katharina M. Lange, Yukiko Nakamura, Shiming LiAbstractAlzheimer’s disease (AD) is the most prevalent cause of dementia worldwide. Treatments achieving a marked improvement in symptoms or preventing or delaying the progression of the disease are not available. Various diet-related risk factors for AD have been identified. Evidence for a protective effect of the Mediterranean diet on AD risk is inconclusive. Medical foods are designed to meet specific dietary needs for certain...
Source: Food Science and Human Wellness - February 22, 2019 Category: Food Science Source Type: research
High uric acid model in Caenorhabditis elegans
Publication date: Available online 19 February 2019Source: Food Science and Human WellnessAuthor(s): Zhenjing Li, Yibin Xue, Nifei Wang, Jingli Cheng, Xiaoying Dong, Qingbin Guo, Changlu WangAbstractTo establish experimental high uric acid model in C. elegans. Hypoxanthine, adenine, xanthine, and uric acid were used to treat C. elegans and then hyperuricemic C. elegans was evaluated by allopurinol. Hyperuricemic C. elegans were obtained after normal worms were treated by xanthine (0.25 mg/mL, 18 h). For hyperuricemic worms, there was a statistically significant increase in the uric acid level (p < 0.001) and a ...
Source: Food Science and Human Wellness - February 19, 2019 Category: Food Science Source Type: research
Optimization of process conditions for drying of cat-fish (Clarias gariepinus) using Response Surface Methodology (RSM)
Publication date: Available online 2 February 2019Source: Food Science and Human WellnessAuthor(s): Elijah G. Ikrang, Kingsley C. UmaniAbstractDrying is applied to lower the moisture content of fish to a level that can prevent the growth of mould and infestation of micro-organism and thus minimizes microbial degradation. The goal of this work was to optimize the process parameters during electrical oven drying of cat-fish. Moisture content was quantitatively investigated during the drying process of cat-fish sizes using response surface methodology to obtain minimum moisture content. The independent process variables for t...
Source: Food Science and Human Wellness - February 4, 2019 Category: Food Science Source Type: research
Screening of potential GCMS derived antimigraine compound from the leaves of Abrus precatorius Linn to target “calcitonin gene related peptide” receptor using in silico analysis
Publication date: Available online 18 January 2019Source: Food Science and Human WellnessAuthor(s): Parthasarathy V., Ajay Kumar T.VAbstractCalcitonin receptor-like receptor (CRLR) is a human protein, when it associates with human receptor activity-modifying protein-1 (HRAMP1) produces a calcitonin gene-related peptide receptor (CGRP). CGRP is believed to be involved in triggering of migraine. Many strategies were employed to design antimigraine drug using various CGRP antagonist/ligands but most of them have been failed due to their inability to reach the target “CGRP receptor” as they get metabolized before conferrin...
Source: Food Science and Human Wellness - January 20, 2019 Category: Food Science Source Type: research
Oral microbiota: a new view of body health
Publication date: Available online 3 January 2019Source: Food Science and Human WellnessAuthor(s): Maoyang Lu, Songyu Xuan, Zhao WangAbstractOral microbiota is an important part of the human microbiota. Oral microbes can be colonized into the intestine in various ways. Oral microbiota is associated with a variety of oral diseases. Recently, increasing evidence has shown that the oral microbiota is closely related to the physical state of humans, such as diabetes, obesity, and cancer. In the future, oral microbiota will become a new target for improving the physical state of humans. (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - January 4, 2019 Category: Food Science Source Type: research
