Current Nutrition & Food Science最新文献

{"title":"The Relationship between Taking Health Courses and Body Image Dissatisfaction in Young Medical Students","authors":"Waad Alfawaz, Deemah Almaiman, Shuruq Alghafis, Noura Almuharib, Shahad Alnefaie","doi":"10.2174/0115734013262628231108103844","DOIUrl":"https://doi.org/10.2174/0115734013262628231108103844","url":null,"abstract":"Background: Body image (BI) is a set of characteristics inclusive of a person's behaviours, perceptions, feelings and ideas about the shape and size of their body, which has a significant effect on mental, emotional, and physical health and the quality of life. This study sought to ascertain the relationship between health students' body image dissatisfaction (BID) and nutrition course enrollment. Methods: This cross-sectional study was conducted on health major students at King Saud University in Saudi Arabia, Riyadh. An interview of the body shape questionnaire-14 version in Arabic was used, and data were analysed using SPSS statistical software. This study included 257 participants. Results: Males (50.9%, only 8.2%) had body image dissatisfaction, 55.6% had normal body mass index (BMI), and around 45.9% spent more than 4 hours on social media, with WhatsApp being used the most (83%). We found one factor significantly affecting our results: BMI, with a P= <.001. We found low levels of body dissatisfaction among participants, no effect by social media use duration, and found that BMI had a significant effect on BID. Conclusion: The findings of this study added to our understanding of the relationship between taking nutrition courses daily (BID) and increasing public awareness of the importance of maintaining a healthy weight in order to achieve body shape satisfaction, as doing so helps to prevent future health issues brought on by incorrect beliefs about body shape.","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":"139 6","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136351800","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Does “Moringa Miracle” Happen to You Ever?","authors":"Tabinda Sattar","doi":"10.2174/0115734013259344230920071917","DOIUrl":"https://doi.org/10.2174/0115734013259344230920071917","url":null,"abstract":"Abstract: This is a short discussion about an opinion on the limitless benefits of a miraculous tree, scientifically called ‘Moringa oleifera’. This article aimed to collect all the latest informational research about the tree whose every part is full of nutrients. This paper highlights all the possible ingredients present in moringa, its uses for every part of the human body, and its usefulness against certain important diseases. Intake of moringa, its benefits, and the prevention of some major diseases after using it, have been precisely discussed in this piece of research.","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":"23 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135430736","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional Values of Foxtail Millet (Setaria italica) and other Millets Used for Common Diseases and Management","authors":"Maharajan T, V. Duraipandiyan, T.P. Ajeesh Krishna, S. Maria packiam","doi":"10.2174/0115734013266504231025050553","DOIUrl":"https://doi.org/10.2174/0115734013266504231025050553","url":null,"abstract":"Abstract: The ever-increasing population and malnutrition in tropical and sub-tropical countries upsurge the demand and security for poor people’s food and nutrition. In erratic climatic conditions, millets can survive as they require less water, short cultivation period and are somewhat tolerant to biotic (bacteria and fungi) and biotic stresses (drought, salinity, nutrient deficiency, etc). Millets possess several nutrient rich components and several health benefits. Despite having superior nutritional, health and agricultural advantages, millets have not received their due attention. Among the millets, foxtail millet is one of the major millets in terms of its second in global production and millets’ yield, quality, and quantity are affected by various diseases. This review provides an overview of the origin and distribution of eight millets, their morphological characteristics with chemical composition, potential health benefits and the fungal, bacterial and viral diseases affecting the growth and yield of millets and their effective management in the framework of ensuring food and nutritional securities in the tropical and sub-tropical countries","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":"6 16","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135974643","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Acknowledgements to Reviewers","authors":"","doi":"10.2174/157340131909230723021245","DOIUrl":"https://doi.org/10.2174/157340131909230723021245","url":null,"abstract":"","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":"148 ","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136169045","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Production and Evaluation of Peanut Butter Prepared with Peanut Shells","authors":"Hayam A. Elsawy, Fatima Mohammed Alessa, Ebthal A. El-Kholany","doi":"10.2174/0115734013269797231024014945","DOIUrl":"https://doi.org/10.2174/0115734013269797231024014945","url":null,"abstract":"Background:: Innovative application of processing is an emerging trend in food production. Objective:: The present study was conducted to produce peanut butter and evaluate the physical, chemical, and sensory properties of the product, to which the outer shells of peanuts were added in different proportions (5, 10, 15%) to reduce the calories of the product by reducing the fat content in the peanut butter as well as benefiting from the shells as a residue secondary to the peanut seeds. Methods:: The chemical composition of the prepared sample, along with bioactive determination Using HPLC, microbial testing, Aflatoxin content, and sensory evaluation, have been done for the prepared peanut butter using standard methods. Results:: The chemical composition of the peanut outer shell powder was characterized by the highest value of fiber (46.6%), followed by total carbohydrates and protein (23.25%, (12.54%) respectively. The produced peanut butter showed that the total carbohydrate resulted in the highest value (23.25%), followed by fat (42.21) and protein (28.12%). Substitution at 5, 10, and 15% peanut outer shell resulted in a non-significant difference concerning protein. At the same time, the lipid content showed a significant decrease compared to the control. A similar trend was found concerning total carbohydrate-to-fat content. Total fiber increased to 1.5 &amp; 2.08, and 2.6 times as high as the content parallel to dietary fiber, while β-Carotene decreased significantly due to the substitution level. The substitution level decreased energy (cal) by about 203.58, 730.093, 562.86, 545.19, and 526.66, respectively, compared with the control. A slight increase was found in the mineral content due to the substitution, except for the calcium increases at 15%. DPPH and ABTS% increased in parallel with the substitution level, which was in line with total phenols and flavonoids. Flavonoid fraction resulted in nariagin (94.72 QE), the major flavonoid, followed by lutein (82.23 QE). Meanwhile, phenolic compounds were described with pyrogallol (68.31 GAE) (as the main compound, followed by chlorogenic (780.76 GAE). The fatty acid composition showed that oleic and linoleic were predominant in all treatments. Bacterial, yeast, and mold counts appeared after three months of storage (20 ± 2 °C). Aflatoxin was not detectable in the sample of the peanut outer shells and peanut butter samples. Sensory characteristics showed approximately the same score for all treatments except that of 15% substitution, which resulted in a significant decrease in all parameters compared with the control. Conclusion:: This study reported that 5%, followed by 10% of peanut outer shells, were the most suitable levels for making peanut butter, improving the nutritional value by increasing the percentage of fiber and antioxidants in peanut shells, leading to better quality products and shelf life.","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":"256 ","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135977591","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Determination of Viscosity of Browntop Millet Grain Paste and Whole Browntop Millet Flour Paste","authors":"Shivani Singh, Sukhneet Suri, Ranjana Singh","doi":"10.2174/0115734013266480231023082845","DOIUrl":"https://doi.org/10.2174/0115734013266480231023082845","url":null,"abstract":"Background:: Methods of incorporating millets in daily diets are increasingly being explored to suit the consumer's changing needs. They are consumed mainly in low-middle-income countries. Data (functional, sensory, physical, and nutritional) to support browntop millet (BTM) use in various minimally processed/convenience foods is scanty. Objectives:: This study was carried out to study the water absorption capacity and viscosity of whole browntop millet (WBTM) grains and WBTM flour at different ratios with water after autoclaving and blending and to explore the scope of developed BTM pastes, which could be used for preparing a variety of products. Methods:: WBTM grain pastes and WBTM flour pastes were prepared in different ratios of water, such as 1:2, 1:2.5, 1:3, 1:3.5, 1:4, 1:4.5, 1:5, 1:5.5, 1:6, 1:6.5. Results:: It was found that the viscosity of pastes made from WBTM grain ranged from 40911±1469 to 66867±7469 mPa's at 24.2±0. 2 to 24.7±0.1˚C at 84.7±3.3 to 95.3±3.0% torque respectively. RPM ranged from 11.9±0.2 to 18.6±0.5. The viscosity of WBTM flour pastes ranged from 33874±2864 to 45792±1664 mPa's at 24.2±0.1 to 24.5±0.3°C at 81.7±1.7 to 89.1±3.0% torque with 10.8±1.2 to 13.3±3.2 RPM respectively. Conclusion:: The viscosity of WBTM grain pastes was statistically greater than the viscosity of WBTM flour pastes at a 5% significant level. Such pastes can be explored as convenience foods (ready to cook/ ready to eat) for use at household and commercial levels to produce products similar to bread, extruded products such as noodles, pasta, snacks etc.","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135977224","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A MechanisticApproach on Structural, Analytical and Pharmacological Potential of Beta-sitosterol: A Promising Nutraceutical","authors":"Jyotsana Dwivedi, Pranjal Sachan, Pranay Wal, Bhagawati Saxena, Jayendra Kumar","doi":"10.2174/0115734013245468230927042947","DOIUrl":"https://doi.org/10.2174/0115734013245468230927042947","url":null,"abstract":"Abstract: Phytosterols are bioactive substances that are found spontaneously in the cell membranes of plants and have an atomic composition similar to cholesterol produced by vertebrate cells. They are widely distributed in dietary lipids from plants such as nuts, seeds, and beans with olive oil. β-sitosterol has a variation of pharmacological belongings, with analgesic, immunomodulatory, antiseptic, antineoplastic, anti-inflammatory, cholesterol decreasing, hepatoprotective, and protecting action concerning respiratory and non-alcoholic fatty liver disease illnesses, antioxidant, and anti-diabetic activity. Clinical studies on humans have shown that it works against prostate cancer and has anti-inflammatory and anti-cancer properties. Pharmacological testing of β-sitosterol demonstrated a range of actions including antibacterial, anti-inflammatory, antinociceptive, anticancer, antifertility, angiogenic, antioxidant, immunomodulatory, diabetes-fighting, and anticancer without significant toxicity. Several formulations have been created by numerous authors, but there are few scholarly reviews of the analytical, pharmacology, and phytochemistry methodologies for this molecule. In this review the literature on β- sitosterol, its biosynthesis, pharmacology, nutraceutical applications, toxicity, formulations, and analytical techniques are all highlighted.","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":"52 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136318843","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Probiotics: Therapeutic Strategy on the Prevention and Treatment of Inflammatory Diseases: Obesity, Type 2 Diabetes Mellitus and Celiac Disease","authors":"Elisa dos Santos Pereira, Chirle de Oliveira Raphaelli, Khadija Bezerra Massaut, Jardel Araújo Ribeiro, Helena Reissig Soares Vitola, Simone Pieniz, Ângela Maria Fiorentini","doi":"10.2174/0115734013252358231016181809","DOIUrl":"https://doi.org/10.2174/0115734013252358231016181809","url":null,"abstract":"Background: Recent evidence demonstrates the fundamental role of the gut microbiota in inflammatory diseases, and several mechanisms of action of probiotics in improvement of inflammatory parameters. Objective: The objective of this review was to relate the consumption of probiotic bacteria and its effects on inflammatory diseases, including obesity, type II diabetes and celiac disease. Method: A search was carried out in English, between the years 2011 and 2022, for research articles and clinical trials with humans and in vivo studies. Research showed improvement in cardiovascular risk markers, and improvement in insulin sensitivity, lipid profile and plasma atherogenic index, in obesity with the use of probiotics. In type II diabetes, decreased levels of fasting glucose, glycated hemoglobin, insulin and glycemic index, and increased levels of peptide 1, superoxide dismutase and glutathione peroxidase were observed. Result: In addition to cellular protection of the islets of Langerhans and positive alteration of TNF-α and IL-1β markers. Improvement in the condition of patients with celiac disease was observed, since the neutralization of the imbalance in serotonin levels was observed, reducing the expression of genes of interest and also, a decrease in cytokines. Conclusion: Therefore, the use of probiotics should be encouraged","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":"62 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135168193","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Herbal Candies: A Potential Source of Health Benefits","authors":"Rekha Kailey, Prasad Rasane, Jyoti Singh, Sawinder Kaur, Mahendra Gunjal, Jaspreet Kaur, Vishesh Bhadariya, Harshal Avinashe","doi":"10.2174/0115734013250026231016140631","DOIUrl":"https://doi.org/10.2174/0115734013250026231016140631","url":null,"abstract":"Abstract: Candy is a popular product consumed by children, young and elderly alike. The major ingredient sugar makes it an instant source of energy, mostly blended with a variety of flavors and colors for sensory and aesthetic appeal. Flavors such as caramel, chocolate, peppermint, butterscotch, and vanilla are the most popular among many, that comprises of more than 2000 kinds. Although synthetic flavors and colors are predominant, natural sources such as herbs are being increasingly used. Herbal (made from herbs) products have lesser effects, more therapeutic effects, and health benefits. The advantages of herbs used in candy manufacturing are safe, with good efficacy, lower side effect, compatibility with the human body, and wide cultural acceptability. Herbal candies are used as an efficient delivery system for vitamins, minerals, and numerous bioactive compounds like anthocyanin, lycopene, ascorbic acid, etc. They are a remedy of choice in case of cough, sore throat, digestive and stomach problems. The choice of herb often is influenced based on the target health problem, reduced side effects, availability, and preferences. Apart from sugar, these candies are also manufactured using sweetening agents. Sugar and sweeteners consumption is associated with various myths and prejudices owing to increased health concerns. The review is thus designed to justify various aspects of herbal candy like production process, ingredients, historical importance, and types of herbal candies, myths, facts and risks, consumer awareness towards herbal candies. The paper will also draw a roadmap for the future of herbal candy amongst today’s health-wary consumers.","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135315909","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Vegetable Mountain Products, as Functional Food. A Cross-sectional Study of European Romanian Agricultural Producers","authors":"Brindusa Covaci, Radu Petru Brejea, Mihai Covaci","doi":"10.2174/0115734013270707231009063607","DOIUrl":"https://doi.org/10.2174/0115734013270707231009063607","url":null,"abstract":"Background: Mountain areas, in a normal ecosystemic context as the analyzed region from the European Romanian Carpathians, offer healthier solutions through different agronomical practices and solutions designed for the production of functional food. The paper approaches a chain formed by mountain functional food – agronomic practices – mountain products commerce, the purpose being the development of the entire mountain products value chain from an area focusing on the matrix ”from the farm to the fork”. The paper analyzes highly consumed mountain products with functional food roles Allium cepa, Allium sativum, Cucumis sativus, Capsicum, and Solanum lycopersicum. background: The paper analyzed highly consumed mountain products with functional food roles, namely Allium cepa, Allium sativum, Cucumis sativus, Capsicum, and Solanum lycopersicum. Objective: The research highlights the importance of vegetable mountain products as a functional food in the current hunger and environment contexts, in a more and more polluted world. Methods: The experimental, clinical, and agronomical research, together with the production territorial profile, show that mountain products present high qualitative valences comparatively with low-land areas or with reference values given by USDA. Results: According to macro-nutritional and micro-nutritional analysis – lipids-fats, saturated fatty acids, protein, cyanocobalamin (B12), ergocalciferol (D2), cholecalciferol (D3), iron and calcium – Allium sativum dominates the mountain product's top with a functional food role. Instead of this, mountain producers prefer to cultivate mountain products with a higher income horizon. result: According to macro-nutritional and micro-nutritional analysis – lipids-fats, saturated fatty acids, protein, cyanocobalamin (B12), ergocalciferol (D2), cholecalciferol (D3), iron and calcium – Allium sativum dominates the mountain product's top with a functional food role. Instead of this, mountain producers prefer to cultivate mountain products with a higher income horizon. Conclusion: Functional food represents an imperative in a more polluted world. Being less polluted than other ecosystems, the mountain area offers healthier agricultural products and requires notable investments, together with more involved agronomy. conclusion: Functional food represents an imperative in a more polluted world. Being less polluted than other ecosystems, the mountain area requires special investments, together with more involved agronomy.","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135922778","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}