Current Nutrition & Food Science最新文献

{"title":"Emerging Facts on Chronic Consumption of Aspartame as Food Additive","authors":"Anjali Burh, Sonali Batra, Sumit Sharma","doi":"10.2174/1573401317666210122090259","DOIUrl":"https://doi.org/10.2174/1573401317666210122090259","url":null,"abstract":"\u0000\u0000Low caloric sugars of intense sweetness are world widely used as artificial sweeteners.\u0000Aspartame, being a non-nutritive sugar, acts as a sweetening agent and flavour enhancer which\u0000leads to the replacement of many nutritive sugars. The origin of aspartame was serendipitous, but it\u0000has been into huge controversy since then related to its toxic effects that come along with its excess\u0000sweetness. It is quite evident that aspartame has its toxicity due to its metabolites which are -\u0000phenylalanine (50%), aspartic acid (40%), and a small amount of methanol (10%). The present review\u0000entails in detail the mechanism and the harmful effects of metabolites based on various\u0000studies carried out on aspartame for long. According to World Health Organization, the acceptable\u0000daily intake of aspartame is 40 mg/kg bw except for phenylketonurics. Toxicity of aspartame and\u0000its metabolites is controversial but its chronic consumption as a food additive is considered\u0000treacherous. Hence, it is assumed as unsafe for human use if ingested on regular basis. The present\u0000review focuses on the collective data signifying adverse events associated with aspartame linking\u0000nephrotoxicity, neurotoxicity, reproductive abnormalities and apoptosis to aspartame usage.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2021-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43667485","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":"Evaluation of Consumer Sensory Acceptability and Shelf Life of Orangefleshed Sweet Potato-enriched Mozzarella Cheese","authors":"Nixon Kebeya, J. Nduko, P. Muliro","doi":"10.2174/1573401317999210422093112","DOIUrl":"https://doi.org/10.2174/1573401317999210422093112","url":null,"abstract":"\u0000\u0000Consumer interest in convenience foods is a new trend worldwide that is\u0000expected to increase due to busy lifestyles. Studies have shown that sweet potato has unique\u0000nutrients, which if incorporated into cheese, can make it a functional food. Food product\u0000development process requires that before a product is commercialized, it is subjected to consumer\u0000acceptability and shelf-life tests.\u0000\u0000\u0000\u0000The objective of this study was to determine the sensory acceptability and shelf life of\u0000mozzarella cheese that was enriched with orange-fleshed sweet potato to improve fiber content.\u0000Methods: Mozzarella cheese was prepared with orange-fleshed sweet potato powder at 0% up to\u00005.5% at intervals of 0.5% and a seven-point hedonic scale was used to evaluate product\u0000acceptability based on colour, aroma, acidity, texture, and fibrousness. Cluster analysis and\u0000principal component analysis were carried out using Minitab® software. For shelf life, total\u0000coliform count, E. coli, and yeasts and moulds counts were used.\u0000\u0000\u0000\u0000Mozzarella cheese was prepared with orange-fleshed sweet potato powder at 0% up to\u00005.5% at intervals of 0.5% and a seven-point hedonic scale was used to evaluate product\u0000acceptability based on colour, aroma, acidity, texture, and fibrousness. Cluster analysis and\u0000principal component analysis were carried out using Minitab® software. For shelf life, total\u0000coliform count, E. coli, and yeasts and moulds counts were used.\u0000\u0000\u0000\u0000Hedonic scores for all sensory attributes except color were not significantly (p>0.05)\u0000different between control and treatments. Cluster analysis grouped the sensory attributes into 3\u0000clusters (1-color; 2-aroma, texture and fibrousness; 3-taste and acidity). All the sensory attributes\u0000loaded positively on component 1, while taste, acidity, and fibrousness loaded negatively on\u0000component 2 of principal component analysis. Fresh cheese had no coliforms, E. coli, yeasts and\u0000molds. The yeasts and molds were used to predict shelf life and their numbers were directly\u0000proportional with the cheese storage period. The control samples had the longest predicted shelf\u0000life of 42 days and the shelf life decreased with increase in orange-fleshed sweet potato\u0000incorporation with a treatment of 5.5% orange-fleshed sweet potato having 29 days.\u0000\u0000\u0000\u0000: Orange-fleshed sweet potato (OFSP)-enriched mozzarella cheese had similar\u0000sensory acceptability as the control without OFSP. It should therefore be promoted as a\u0000functional food with a possibility of using food grade anti-mold agents for extended shelf life.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2021-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45644442","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":"Meet the Editorial Board Member","authors":"D.T. dos Santos","doi":"10.2174/157340131707210812092259","DOIUrl":"https://doi.org/10.2174/157340131707210812092259","url":null,"abstract":"<jats:sec>\u0000<jats:title />\u0000<jats:p />\u0000</jats:sec>","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2021-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43415930","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":"Effect of consumption of a Mediterranean herb Crocus Sativus L. (Saffron) on health aspects: Evidence and Prospects","authors":"E. Gupta, Priyanka Singh, N. Mishra, S. Devi","doi":"10.2174/1573401317666210809112218","DOIUrl":"https://doi.org/10.2174/1573401317666210809112218","url":null,"abstract":"\u0000\u0000Crocus sativus L. (Saffron) is a Mediterranean herb of the Iridaceae family. The dried stigmas of C. Sativa plant are processed to produce well-known spice saffron rich in secondary metabolites (safranal, crocetin, terpenes, crocins, picrocrocin, kaempferol and quercetin) with a wide range of important biological activities in curing many human diseases. Around the world, saffron is considered to be the most expensive spice, with an estimated annual production of around 300 tons per year. Therapeutic efficacies of saffron are proved through pharmacological studies and it is considered as a promising candidate with potentials for designing new drugs. In different food supplements, saffron is mainly used due to its antioxidant properties, intense flavour, aroma and luminous yellow-orange hue. Worldwide it is used in everything from confectioneries, liquors, cheeses, curries, soups, baked goods and meat dishes. This review is aimed to summarize the ethnomedicinal importance, phytochemistry and acceptable daily intake with a wide spectrum of pharmacological and therapeutic applications of saffron.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2021-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49419970","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":"Developments and scope of space food","authors":"Yashmita Grover, Jagriti Bhasin, Bhavika Dhingra, Sonali Nandi, Mamta Hansda, Ruchi Sharma, Veena Paul, Rubeka Idrishi, A. Tripathi, Aparna Agarwal","doi":"10.2174/1573401317666210809113956","DOIUrl":"https://doi.org/10.2174/1573401317666210809113956","url":null,"abstract":"\u0000\u0000Humans have conducted numerous space missions in past decades and its success depends upon many factors including astronaut health as the major factor. Health and nutrition are two vital components of life derived from food which helps in keeping one’s body alive, nourished as well as energetic including the astronauts during their long-duration manned missions. With the advancement in research and technology, it became possible to include a wide variety of dishes in the space menu, with most of them being similar to those eaten on earth. This review highlights the evolution of space food starting from mission Mercury to the current International Space Station. Furthermore, it also enlightens and focuses on types of space food, its packaging considerations, and vitamin A-rich energy balls as potential space food. Many deleterious effects of outer space explorations have been observed on the human body, such as loss of body mass, vision-related changes, loss in bone density, and even anemia. To overcome these issues, various considerations must be followed while designing space food. The nutritional requirement plays an important role in a space mission. Various foods are having the potential to overcome the limitations caused by a space mission. Thus, while developing space food, various parameters should be taken into consideration such as deficiencies and illness. The food should be compact, bite-sized, easily digestible, and shelf-stable. Further research is required to better gain insight into the technological advancements while considering the nutritional status and requirements of astronauts in a space mission.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2021-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48367145","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 validated reverse-phase high performance liquid chromatography (RP-HPLC) method for the quantification of Gamma- tocotrienol in tocotrienol rich fractions of crude palm oil","authors":"R. S. Nair, N. Billa, A. Morris","doi":"10.2174/1573401317666210803155717","DOIUrl":"https://doi.org/10.2174/1573401317666210803155717","url":null,"abstract":"\u0000\u0000Palm oil and its constituents have wide applications in food, cosmetics and pharmaceutical industries. The tocotrienol-rich fractions of crude palm oil have drawn greater research interest in recent years due to its potent health benefits. Therefore, reliable and validated analytical methods are essential for the quantification of tocotrienols. \u0000\u0000\u0000\u0000This study aimed to develop a simple and economical RP-HPLC method for the quantification of gamma-tocotrienol in tocotrienol rich fractions of crude palm oil.\u0000\u0000\u0000\u0000An Agilent HPLC system supplied with a Diode Array detector and an auto-injector system was used for the method development, and the wavelength was set 295 nm. A reversed-phase C18 column maintained at 30 °C using a mobile phase composition of methanol: water (95:05) at a flow rate of 1 mL/min was used for the analysis. The developed method was validated according to ICH guidelines. \u0000\u0000\u0000\u0000A symmetrical peak of gamma-tocotrienol was observed at 8.7 minutes with minimal peak tailing (between 0.76 and 0.78), and an acceptable resolution above 2.0. Excellent linearity was evident with R2 values 0.9996 and 0.9991 for intra-day and inter-day respectively. The method demonstrated a high precision (%RSD values ≤ 5.8%) and accuracy (%RE<9.6%). The LOD and LOQ of gamma-tocotrienol were determined as 1.4 μg/mL and 4.2 μg/mL respectively. The system suitability studies indicate that the chromatographic parameters are well within the acceptable limit.\u0000\u0000\u0000\u0000In conclusion, the developed RP-HPLC method is rapid, precise, stable and economical for the quantification of gamma-tocotrienol.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2021-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49357228","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":"Pathophysiology and Biomarkers for Breast Cancer: Management using Herbal Medicines","authors":"D. Sharma, Sudhanshu Mishra, A. Rajput, K. Raj, R. Malviya","doi":"10.2174/1573401317666210713114216","DOIUrl":"https://doi.org/10.2174/1573401317666210713114216","url":null,"abstract":"\u0000\u0000The objective of the current manuscript is to discuss various types of cancers of breast, pathophysiology, and biomarkers used for breast cancer and potential applications of herbal remedies as a treatment tool.\u0000\u0000\u0000\u0000\u0000 Literature survey was carried out using various online search engines like google scholar, ScienceDirect, Springer, Scopus, PubMed, etc. Offline libraries were also used for the compilation of data.\u0000\u0000\u0000\u0000\u0000The second ground for disease casualties in females is breast cancer. The complexity of this disorder resembles a complicated environment containing varying layers of internal and external influences that are cleverly engineered for interaction to create a pliable background for the clonal progress of breast cancer cells. Biomarkers that can identify the most successful treatments or assess the reaction to therapy early in the process of treatment are useful. The possible benefits of imaging biomarkers are evident, and initial clinical results have been positive. Herbal medicines establish to be successful against the disease.\u0000\u0000\u0000\u0000\u0000It can be accomplished in the complete study that breast cancer is mainly universal and lethal cancer of females. Herbal medicines are widely distributed, biocompatible, biodegradable, and have the potential to treat breast cancer. Furthermore, Multicenter clinical trials are still needed for evidence of the clinical usefulness of herbal medicines.\u0000\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2021-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47379668","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":"Antihyperglycemic Effect of Fenugreek and Ginger in Patients with Type 2 Diabetes: A Double-Blind, Placebo-controlled Study","authors":"M. Elsaadany, Hussah M. AlTwejry, Rwabi A. Zabran, Sara A. AlShuraim, Wala'a A. AlShaia, Omar I. Abuzaid, W. Albaker","doi":"10.2174/1573401317666210706121806","DOIUrl":"https://doi.org/10.2174/1573401317666210706121806","url":null,"abstract":"\u0000\u0000 Type 2 diabetes mellitus (T2DM) is a worldwide chronic, complex, and progressive disease that usually requires combination therapy for improved glycemic control. Although conventional medicine showed more potency than herbal medicine, a combination of both may result in better therapeutic outcomes with fewer side effects. Objective: This study was conducted to investigate the antihyperglycemic potential of fenugreek seeds (Trigonellafoenum-graecum L.) and ginger root (Zingiber officinalis), in patients with T2DM along with their usual antidiabetic medications. \u0000\u0000\u0000\u0000\u0000A double-blind, placebo-controlled study was conducted using 33 cases who were randomly divided into three groups. The first group received oral placebo capsules (1 g 3 times a day) and served as a control group, while the other two groups each received capsules of either fenugreek or ginger powder of the same dosage (1 g 3 times a day). The study was conducted for 8 weeks and treatment effects in patients were assessed through the measurements of serum’s fasting blood sugar (FBS), HbA1c, lipid profile as well as kidney and liver functions. \u0000\u0000\u0000\u0000\u0000 After 8 weeks of intervention, fenugreek and ginger induced a significant reduction in FBS by 19.1±3.8% and 16.0±8.0% compared to their baselines, respectively (P≤0.05). Moreover, fenugreek significantly reduced HbA1c by 15.9±4.9% compared to the baseline, while ginger did not. Creatinine and triglyceride levels were also reduced significantly (P≤0.05) compared to their baselines in both fenugreek and ginger groups. However, all the other parameters did not significantly change. Conclusion: This study provides evidence that using fenugreek and ginger may enhance glycemic control in T2DM patients. Additionally, they might improve kidney function and lipid profile.\u0000\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2021-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49638725","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":"Evaluation of By-Products of Potato Peel as Food Additive","authors":"F. Yuksel, Aysun Durmaz","doi":"10.2174/1573401317666210702110412","DOIUrl":"https://doi.org/10.2174/1573401317666210702110412","url":null,"abstract":"The potato plant is an important food source produced all over the world and it provides a significant portion of daily energy intake in nourishment. In addition, a significant rate of vitamins, fibre, mineral matters, protein, and fat can be obtained by consuming potato. In this study, the production, consumption, and usage areas of potato, a crucial source of our diet, and the possibilities of using it as food additives with the nutritional properties of its peel have been investigated. Generally, potato is consumed after its peel is removed in the homes and industrial areas and many of these peels are disposed off as wastes. Studies show that potato peel has a high content of dietary fibre, protein, carbohydrate, mineral matters, vitamin, phenolic, and antioxidant. The use of potato peel as food additives have also been discussed in this study.","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2021-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46735766","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":"Influence of Metabolic Syndrome on Factors Associated with Chronic Kidney Disease: A Cross-Sectional Study","authors":"Camila Santos Marreiros, T. R. Nogueira, Paulo Pedro do Nascimento, Diana Stefany Cardoso de Araújo, Nayara Vieira do Nascimento Monteiro, Suzana Maria Rebêlo Sampaio Da Paz, B. D. J. E. S. de Almendra Freitas","doi":"10.2174/1573401317666210702103247","DOIUrl":"https://doi.org/10.2174/1573401317666210702103247","url":null,"abstract":"\u0000\u0000Metabolic Syndrome (MetS) is defined by the presence of three or more of the following components: inadequate fasting serum glucose levels and elevated waist circumference, hypertension and dyslipidemia, which represent a potential risk for the development and/or worsening of Chronic Kidney Disease.\u0000\u0000\u0000\u0000This research aimed to investigate the presence of MetS and its influence on associated factors in patients with Chronic Kidney Disease undergoing hemodialysis.\u0000\u0000\u0000\u0000\u0000This is an evaluation of a cross-sectional multicenter research project, carried out with 95 patients with Chronic Kidney Disease, seen at outpatient clinics in the state capital Piaui. Anthropometric, biochemical and hemodynamic parameters were determined. The data were analyzed using the Stata® v.12 software (Statacorp, College Station, Texas, USA), adopting a significance level of p < 0,05. The survey received ethical approval (nº 2.527.329).\u0000\u0000\u0000\u0000It was observed that individuals with elevated BMI, WC, NC, SBP, DBP were more likely to develop MetS, with significant differences (p <0.001). In addition, it was found that serum levels of glucose, insulin, HOMA-IR, TC, LDL, TG and blood pressure were higher in the group with MetS.\u0000\u0000\u0000\u0000It was concluded that changes in the parameters analyzed in patients with CKD reinforce MetS as a predictive condition for worsening nutritional status and a factor for the progression of kidney disease.\u0000","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.9,"publicationDate":"2021-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42131762","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}