Current Nutrition & Food Science最新文献_第10页

Hemp seeds, flaxseed and açaí berries: Health benefits and nutritional importance with emphasis on the lipid content 大麻籽，亚麻籽和açaí浆果:健康益处和营养重要性，强调脂质含量

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Current Nutrition & Food Science Pub Date : 2021-06-24 DOI: 10.2174/1573401317666210624142643

P. Magalhães, Rosário M. Domingues, Eliana Alves

{"title":"Hemp seeds, flaxseed and açaí berries: Health benefits and nutritional importance with emphasis on the lipid content","authors":"P. Magalhães, Rosário M. Domingues, Eliana Alves","doi":"10.2174/1573401317666210624142643","DOIUrl":"https://doi.org/10.2174/1573401317666210624142643","url":null,"abstract":"\u0000\u0000 Some plant seeds and berries have gained increased recognition due to their wide variety of bioactive compounds. Many of these foods are rich in lipids with high nutritional value, of which n-3 and n-6 essential fatty acids stand out. However, knowledge of these foodstuffs’ chemical composition and biological activity and their value as a source of healthy lipids is far from being fully explored.\u0000\u0000\u0000\u0000\u0000The benefits of the intake of hemp seeds, flaxseed and açaí berries, considered functional foods, have been compiled in this review. Likewise, their general chemical composition will be described to evaluate their relevance in a healthy diet, highlighting their lipid components and nutritional lipid indices. \u0000\u0000\u0000\u0000\u0000 The fibres and essential fatty acids of hemp seeds and flaxseed and the antioxidant properties of açaí berries provide them protective roles against several chronic non-communicable diseases and represent significant beneficial effects that add value to these healthy natural products. More research is needed to deepen the knowledge on their lipids’ molecular composition and bioactivity.\u0000\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2021-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48442788","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}

引用次数: 0

Functional Characteristics Improvement of Edible Film through the Addition of Gambier and Bay Leaf Extract 添加甘比尔和月桂叶提取物改善食用膜的功能特性

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Current Nutrition & Food Science Pub Date : 2021-06-18 DOI: 10.2174/1573401317666210618143215

B. Santoso, Reni Dwiyanti, A. Wijaya, G. Priyanto, Hermanto, Friska Syaiful

{"title":"Functional Characteristics Improvement of Edible Film through the Addition of Gambier and Bay Leaf Extract","authors":"B. Santoso, Reni Dwiyanti, A. Wijaya, G. Priyanto, Hermanto, Friska Syaiful","doi":"10.2174/1573401317666210618143215","DOIUrl":"https://doi.org/10.2174/1573401317666210618143215","url":null,"abstract":"\u0000\u0000 Composing functional edible film focused on local materials has been explored in this study. However, producing an edible film with strong capability as an antioxidant and antimicrobe has not been successful. The incorporation of one or more functional compounds, such as gambier extract and bay leaf extract into canna starch, should offer the solution.\u0000\u0000\u0000\u0000\u0000These compounds should work in synergy in order to improve the functional characteristics of edible film. Furthermore, the film should have mechanical characteristics which fulfille Japan Industrial Standard (JIS) (1975), i.e., it should belong to a strong category. \u0000\u0000\u0000\u0000\u0000This research studied the effects of gambier extract and bay leaf extract addition on edible film characteristics. A completely randomized design was used, and two factors were investigated, namely gambier extract (1.0, 2.0, and 3.0 percent, w/v) and bay leaf extract (0.0, 3.0, and 6.0 percent, w/v). \u0000\u0000\u0000\u0000\u0000 The parameters that were observed included mechanical (thickness, elongation percentage, water vapour transmission rate) as well as functional characteristics (antioxidant and antibacterial activity). The results showed that thickness, elongation percentage and water vapour transmission rate of the functional edible film were 0.18 - 0.27 mm, 7.33 - 9.00% and 30.43 - 46.07g.m-2.d-1, respectively, whereas antioxidant and antibacterial activity (value of inhibition diameter) were 23.24 - 40.58 mg.mL-1 and 1.33 - 1.83 mm, respectively. \u0000\u0000\u0000\u0000\u0000 Edible film produced in this research had an antioxidant activity of strong category with a thickness that fulfilled JIS 1975 standard.\u0000\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2021-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44909909","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}

引用次数: 1

Effects of different alcoholic beverages on human glioblastoma cell lines 不同酒精饮料对人胶质母细胞瘤细胞系的影响

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Current Nutrition & Food Science Pub Date : 2021-06-18 DOI: 10.2174/1573401317666210618124223

Sumbla Sheikh, A. Sturzu, T. Nägele, U. Ernemann, S. Heckl

{"title":"Effects of different alcoholic beverages on human glioblastoma cell lines","authors":"Sumbla Sheikh, A. Sturzu, T. Nägele, U. Ernemann, S. Heckl","doi":"10.2174/1573401317666210618124223","DOIUrl":"https://doi.org/10.2174/1573401317666210618124223","url":null,"abstract":"\u0000\u0000Anecdotal reports from neurosurgeons suggested that patients with glioblastoma who consumed a moderate amount of alcoholic beverages after glioblastoma surgery presented with improved vitality. \u0000\u0000\u0000\u0000\u0000This study aimed to investigate that if any evidence for these anecdotal reports can be reproduced experimentally. We also studied the effects of different alcoholic beverages on glioblastoma cells.\u0000\u0000\u0000\u0000\u0000GOS-3 glioblastoma cells and PC3 prostate carcinoma cells as control were incubated with beer, red wine, white wine, vodka, and whiskey at different concentrations. Membrane disruption by acute cytotoxicity and apoptosis induction was evaluated via Annexin-V-FITC flow cytometry and confocal laser scanning microscopy. Long-term effects on cell proliferation were studied by the XTT test.\u0000\u0000\u0000\u0000\u0000There was no increase in membrane disruption even at physiologically high alcohol concentrations of 1 ‰. Cell proliferation was significantly inhibited by vodka and beer. Among the wines, the white wine caused slight proliferation inhibition in GOS-3 glioblastoma cells while inducing slightly enhanced proliferation in PC3 prostate cancer cells. After these results, more different brands of vodka and additional white and red wines from different grapes were used. While confirming the initial results, no additional differences between the different brands of vodka were observed. In the wine investigations, all the wines showed cell proliferation inhibition during long-term incubation of three different glioblastoma cell lines. Consistently, the inhibition from red wines was lower than the inhibition from white and rosé wines.\u0000\u0000\u0000\u0000\u0000In conclusion, alcoholic beverages at different concentrations used during the ingestion have both cytotoxic and antiproliferative effects on glioblastoma cells in vitro which could not be found in the controls with pure ethanol.\u0000\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2021-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46211103","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}

引用次数: 0

An Overview of Physico-chemical Characteristics and Postharvest Treatments of litchi (Litchi chinensis Sonn.) 荔枝理化特性及采后处理综述

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Current Nutrition & Food Science Pub Date : 2021-06-14 DOI: 10.2174/1573401317666210614154510

S. Devi, Pragya Mishra, E. Gupta, H. Prakash

{"title":"An Overview of Physico-chemical Characteristics and Postharvest Treatments of litchi (Litchi chinensis Sonn.)","authors":"S. Devi, Pragya Mishra, E. Gupta, H. Prakash","doi":"10.2174/1573401317666210614154510","DOIUrl":"https://doi.org/10.2174/1573401317666210614154510","url":null,"abstract":"\u0000\u0000Litchi chinensis is evergreen and arboreal tree with grey-black bark, shiny branches, and deep green lanceolate dense round shape leaves. The litchi peel is very thin and rigid that comes out easily, revealing jelly-like white color pulp having excellent flavor due to sugar and acid content. Litchi is an excellent source of antioxidant, vitamin C, vitamin B-complex, and flavonoids that help in the prevention of chronic diseases. \u0000\u0000\u0000\u0000The quality of litchi fruit is generally estimated by aroma volatiles, color, physio-chemical parameters, and fruit composition (minerals and vitamins). The concern regarding the use of sulfating agents in vegetables and fresh fruits is rising worldwide. Therefore, there is a requirement of declaration from U.S. Food and Drug Administration regulations for its acceptable levels as sulfur dioxide (SO2) are officially defined as a pesticide that is nowadays used as a fumigant for litchi. \u0000\u0000\u0000\u0000This review summarizes the outcome of diverse post-harvest treatments, types of packaging, storage period and their effects on physicochemical characters, sensory evaluation, quality retention, and changes during storage of litchi fruit along with exploring suitable alternative technologies to replace SO2 fumigation.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2021-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42780845","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}

引用次数: 1

Radioactivity Measurements in Water: An Overview of the Actual Technologies 水中放射性测量:实际技术综述

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Current Nutrition & Food Science Pub Date : 2021-06-09 DOI: 10.2174/1573401317666210122091439

Caridi Francesco, Pappaterra Domenico, Belmusto Giovanna, D'Agostino Maurizio

{"title":"Radioactivity Measurements in Water: An Overview of the Actual Technologies","authors":"Caridi Francesco, Pappaterra Domenico, Belmusto Giovanna, D'Agostino Maurizio","doi":"10.2174/1573401317666210122091439","DOIUrl":"https://doi.org/10.2174/1573401317666210122091439","url":null,"abstract":"\u0000\u0000Among the most significant matrices in the field of environmental radioactivity, water is\u0000certainly included, being subject to monitoring and controls to safeguard the environment from possible\u0000anthropogenic contamination. The presence of radionuclides in water also constitutes a health\u0000risk to human, because its consumption increases the likelihood of incurring cancer.\u0000\u0000\u0000\u0000In authors’ laboratory, different experimental techniques were employed to measure radioactivity\u0000content of surface and drinking water, according to the Italian Legislation and to the Italian Institute\u0000for the Environmental Protection and Research (ISPRA) guidelines. Gamma spectrometry was\u0000employed to quantify the specific activity of gamma-emitters anthropogenic contaminants and natural\u0000radionuclides; liquid scintillation counting (LSC), to measure the activity concentration of tritium,\u0000radon and gross alpha and beta; total alpha/beta counting, with the thick source method, to detect\u0000about gross alpha and beta specific activity; emanometry, to estimate gas radon activity concentration.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":"17 1","pages":"548-552"},"PeriodicalIF":0.9,"publicationDate":"2021-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44308899","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}

引用次数: 0

Multi-element Analyses and Chemical-physical Investigations of Food Samples 食品样品的多元素分析及化学物理研究

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Current Nutrition & Food Science Pub Date : 2021-06-09 DOI: 10.2174/157340131706210609112349

Caridi Francesco

引用次数: 0

Meet Our Editorial Board Member 见见我们的编辑委员会成员

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Current Nutrition & Food Science Pub Date : 2021-06-09 DOI: 10.2174/157340131706210609100334

P. Variyar

引用次数: 0

Identification of malnutrition upon hospital admission using the Global Leadership Initiative on Malnutrition criteria 利用营养不良标准全球领导力倡议确定入院时的营养不良

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Current Nutrition & Food Science Pub Date : 2021-05-31 DOI: 10.2174/1573401317666210531145643

M. Karavetian, Mona S Hashim, Wafa Ayesh, L. C. Ismail, C. E. El Khoury

{"title":"Identification of malnutrition upon hospital admission using the Global Leadership Initiative on Malnutrition criteria","authors":"M. Karavetian, Mona S Hashim, Wafa Ayesh, L. C. Ismail, C. E. El Khoury","doi":"10.2174/1573401317666210531145643","DOIUrl":"https://doi.org/10.2174/1573401317666210531145643","url":null,"abstract":"\u0000\u0000Criteria for the diagnosis of malnutrition are still not uniform, and different tools have been proposed. Global Leadership Initiative on Malnutrition (GLIM) is a newly developed consensus diagnostic criteria tool. \u0000\u0000\u0000\u0000This study aims to determine the prevalence of malnutrition using the GLIM diagnostic criteria upon admission to the hospital in the United Arab Emirates and evaluate the role of muscle strength in the accuracy of this diagnosis\u0000\u0000\u0000\u0000This is a cross-sectional study that was carried out in two hospitals (Rashid Hospital, Dubai, and Qassimi Hospital, Sharjah) in the United Arab Emirates. Low body mass index or significant weight loss were used as phenotypic criteria; reduced food intake or the presence of disease were used as etiological criteria. Muscle strength was measured using a handgrip strength dynamometer, as a supportive measure. \u0000\u0000\u0000\u0000A total of 371 patients were recruited; of which a total of 103 patients (27.76%) were diagnosed with malnutrition according to GLIM. The prevalence of low muscle strength was seen in 60.47% of females (≤ 16.0 kg) and 61.82% of males (≤ 27 kg). A total of 209 patients (58.22%) were diagnosed with malnutrition, accounting for low muscle strength as a proxy for muscle mass under the phenotypic criteria. \u0000\u0000\u0000\u0000 The study opens a direction for future research to evaluate the feasibility and practicality of the proposed GLIM criteria. It also provides a path for the validation of muscle strength and relevant cut-off points across ages, genders, and ethnicities as a diagnostic criterion for malnutrition.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2021-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48716152","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}

引用次数: 0

Managing Nutrition for Cancer patients during COVID19: Review 癌症患者在COVID期间的营养管理19：综述

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Current Nutrition & Food Science Pub Date : 2021-05-12 DOI: 10.2174/1573401317666210512012722

Nawel Halfaoui, M. Dali, Nouria Dennouni, H. Boulenouar

{"title":"Managing Nutrition for Cancer patients during COVID19: Review","authors":"Nawel Halfaoui, M. Dali, Nouria Dennouni, H. Boulenouar","doi":"10.2174/1573401317666210512012722","DOIUrl":"https://doi.org/10.2174/1573401317666210512012722","url":null,"abstract":"\u0000\u0000Global public health bodies have ignited new policies on various handwashing and hygiene guidelines, social distancing strategies and have adopted “stay in place” or lockdown protocols to prevent COVID-19 spread in many countries. Those measures will have long-lasting impacts on the wellbeing of all groups affected by the novel coronavirus disease (COVID-19), but the underrepresented minorities and immunocompromised are at a greater risk and has a significant mortality rate. In the present study, we try to review current data about nutrition management of cancer patients within this pandemic, and nutritional prevention tools, in order to understand the outcomes of infected cancer patients and to avoid complications that can be associated with nutritional deficiencies. Most of the data were divided into four important sections. The managing deal of cancer patients and their treatments with COVID-19, landmarks of nutrition care, especially through pandemic conditions, nutrients, and micronutrients that have key roles in supporting the human immune system and reducing systemic inflammation . The immune response to infection involves many factors (such as chemokines, cytokines, interleukins, enzymes, and hormones); therefore, we believe that the identification of food groups that play a role in COVID-19 and the improvement of nutritional status and diet for cancer patients is a necessary approach, in order to have detailed guidelines for the actual challenge.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2021-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48509117","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}

引用次数: 0

Clinical and Nutritional Implications of Kidney Disease and COVID-19 肾脏疾病和COVID-19的临床和营养意义

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Current Nutrition & Food Science Pub Date : 2021-05-12 DOI: 10.2174/1573401317666210512013310

Hazel Ester Anderson Vasquez, Cristhy Albornoz, Luis D´Marco, D. Ariza, V. Morillo, Rubén Carrasquero, M. Nava, X. Guerra-Torres, Valmore Bermúdez

引用次数: 0