Food Science & Nutrition最新文献

{"title":"A comprehensive nutritional support perspective in patients with COVID-19: a review","authors":"S. Ebrahimpour-Koujan, A. Sohrabpour, Saeed Safari, Nima Baziar, Shima Hadavi, L. Payahoo, Samaneh Shabani","doi":"10.1108/nfs-01-2022-0015","DOIUrl":"https://doi.org/10.1108/nfs-01-2022-0015","url":null,"abstract":"\u0000Purpose\u0000Coronavirus disease-2019 (COVID-19) is becoming a crucial health problem worldwide. Continued and high-speed mutations of this virus result in the appearance of new manifestations, making the control of this disease difficult. It has been shown that well-nourished patients have strong immune systems who mostly have short-term hospitalization compared to others. The purpose of this study is to review the major nutrients involved in the immune system reinforcement and to explain nutritional aspects during the recovery of COVID-19.\u0000\u0000\u0000Design/methodology/approach\u0000In this review paper, the mechanistic role of nutrients in boosting the immune system and the nutritional aspects during the recovery of COVID-19 patients were discussed. Papers indexed in scientific databases were searched using antioxidants, COVID-19, inflammation, immune system, macronutrient, micronutrient and probiotic as keywords from 2000 to 2022.\u0000\u0000\u0000Findings\u0000Because of the adverse effects of drugs like thrombosis, pulmonary embolism and hypercholesterolemia, a balanced diet with enough concentrations of energy and macronutrients could increase the patient's durability. The inflammatory cytokines in a vicious cycle delay patients’ rehabilitation. The main mechanistic roles of micronutrients are attributed to the downregulation of virus replication and are involved in energy homeostasis. Dysbiosis is defined as another disturbance among COVID-19 patients, and supplementation with beneficial strains of probiotics helps to exert anti-inflammatory effects in this regard. Being on a well-planned diet with anti-inflammatory properties could reverse cytokine storms as the major feature of COVID-19. Future studies are needed to determine the safe and effective dose of dietary factors to control the COVID-19 patients.\u0000\u0000\u0000Originality/value\u0000Being on a well-planned diet with anti-inflammatory properties could reverse cytokine storms as the major feature of COVID-19. Future studies are needed to determine the safe and effective dose of dietary factors to control the COVID-19 patients.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"63 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84059910","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":"Shift work, sleep, and burnout: the impact of Mediterranean dietary pattern and nutritional status on emergency healthcare workers","authors":"Hande Bakirhan, Yunus Emre Bakirhan, Gamze Yaşar","doi":"10.1108/nfs-02-2022-0037","DOIUrl":"https://doi.org/10.1108/nfs-02-2022-0037","url":null,"abstract":"\u0000Purpose\u0000This study aims to evaluate the relationship between dietary patterns and shift work, sleep quality and burnout among emergency health-care workers.\u0000\u0000\u0000Design/methodology/approach\u0000The nutritional status, sleep quality and burnout status of health-care workers (n = 91) in Turkey were investigated.\u0000\u0000\u0000Findings\u0000Among the burnout subgroups, only emotional exhaustion was associated with high adherence to the Meditarrenean diet. (r = 0.37, p < 0.01). Carbohydrates consumed during the shift day were associated with lower sleep quality (r = 0.24, p = 0.02). The intake of protein (r = −0.29, p < 0.01), fat (r = −0.27, p < 0.00), cholesterol (r = −0.31, p < 0.01), phosphorus (r = −0.22, p = 0.03) and iron (r = −0.21, p = 0.04) in shift day was negatively associated with Pittsburgh Sleep Quality Index (PSQI) scores (lower PSQI scores indicates good sleep quality). Consumption of vitamin C and potassium on the rest day was significantly associated with better sleep quality (respectively, r = −0.21, p = 0.04 and r=−0.23, p = 0.03). Personal accomplishment was positively correlated with carbohydrate consumption during the shift day and negatively correlated with protein, cholesterol and vitamin B6 intake (respectively, r = 0.22, p = 0.03; r = −0.21, p = 0.03; r=−0.28, p < 0.00, r = −0.28, p < 0.00). Emotional exhaustion was negatively correlated with protein consumption on the shift day (r = −0.21, p = 0.04) and positively correlated with fat consumption on the rest day (r = 0.22, p = 0.02).\u0000\u0000\u0000Originality/value\u0000The findings confirm the possible role of dietary patterns in health-care workers against burnout and sleep quality attributable to a possible association with nutrients intake on shift or rest day.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88841622","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":"Food safety knowledge and changes in practices and concerns of Indian families during the COVID-19 pandemic","authors":"S. Thakur, P. Mathur","doi":"10.1108/nfs-02-2022-0034","DOIUrl":"https://doi.org/10.1108/nfs-02-2022-0034","url":null,"abstract":"\u0000Purpose\u0000Unsafe food can lead to various foodborne diseases and even death, especially among children. This paper aims to assess food safety knowledge and changes in practices and concerns among adults ≥ 18 years during the coronavirus disease 2019 (COVID-19) pandemic.\u0000\u0000\u0000Design/methodology/approach\u0000A cross-sectional, web-based survey was conducted among 325 adults living in Northern India. Demographic data and information regarding their knowledge, practices and concerns about various food safety issues were collected to see if there were any changes due to the COVID-19 pandemic.\u0000\u0000\u0000Findings\u0000The results showed that the participants had slightly higher than average knowledge and good food safety practices with mean scores of 9.75 ± 2.23 and 24.87 ± 2.28, respectively. Contracting COVID-19 from food and food packaging materials was of high concern for more than 70% of the participants. Majority (> 80%) of them reported an increase in the frequency of handwashing. About 16% of the participants used chemical disinfectants for washing fruits and vegetables. An increase (57.5%) in the frequency of food label reading was also noted during the pandemic. Freshness and the general quality of food items (49.5%), safety of food (30.8%) and cost (18.2%) were the top drivers that influenced the purchase decision.\u0000\u0000\u0000Originality/value\u0000This study highlighted the need to send out clear messages on safe food handling practices and keeping the tempo up for sustaining good hygienic practices. This will help in reducing the risk of foodborne diseases.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85436185","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":"Development of third generation protein rich snacks from lentil and egg powder through microwave assisted extrusion cooking","authors":"Monisa Yousouf, S. Z. Hussain, V. Kanojia, Tahiya Qadri, B. Naseer, Fouzia Shafi, A. Jabeen","doi":"10.1108/nfs-01-2022-0021","DOIUrl":"https://doi.org/10.1108/nfs-01-2022-0021","url":null,"abstract":"\u0000Purpose\u0000The purpose of this study was to formulate a complete protein food from lentil flour (LF) and egg powder (EP) through microwave-assisted extrusion technology.\u0000\u0000\u0000Design/methodology/approach\u0000In the first part of the hybrid technology, the feed proportion and extrusion conditions were optimized through design expert using central composite rotatable design. In the second part of hybrid technology, the optimized protein pellets (PP) obtained were subjected to microwave heating (MH) for 50,100, 150, 200 and 250 s.\u0000\u0000\u0000Findings\u0000The optimum predicted conditions for development of pellets using extrusion cooking were feed proportion (85% LF and 15% EP), barrel temperature (140°C), screw speed (340 rpm) and feed moisture content (12%). When these pellets were subjected to MH, 150 s of heating time was considered as prudential to induce desirable quality changes in PP. The increase in sectional expansion index, crispness and overall acceptability from 0.637 to 0.659, 4.51 to 6.1 and 3.27 to 3.59 with corresponding decrease in bulk density and breaking strength from 73.33 to 69.75 kg/cm3 and 6.24 to 5.13 N during 150 s of MH indicated that quality characteristics of extruded PPs were improved after MH.\u0000\u0000\u0000Practical implications\u0000Nowadays, consumers have become more health conscious than ever, and the demand for nutritious snacks has increased many folds. However, the high protein content restricts expansion of snacks, which was overcome by subjecting extruded pellets to MH to produce third generation pellets. Furthermore, the PP has a protein content of 31.62%, which indicates that if an average person consumes 100 g of these snacks, it will suffice 60% of total recommended dietary intake (0.75 g/kg body weight/day). Lentil-based pellets expanded by use of such hybrid technology (microwave-assisted extrusion cooking) can help to provide a feasible, low cost and protein-rich diet for malnourished population besides being a value addition to lentils.\u0000\u0000\u0000Originality/value\u0000LF in combination with EP was tested for the first time for development of nutrient dense pellets. Moreover, use of microwave-assisted extrusion cooking offers a workable and innovative technique of developing protein-rich pellets with improved physico-chemical and sensory attributes.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81706521","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":"Perspectives on the potential of Mangiferin as a nutraceutical: a review","authors":"Deepti Jamwal, P. Saini, Pushpa C. Tomar, A. Ghosh","doi":"10.1108/nfs-01-2022-0013","DOIUrl":"https://doi.org/10.1108/nfs-01-2022-0013","url":null,"abstract":"\u0000Purpose\u0000The aim of this study is to provide a review of the research studies that took place in the previous years regarding Mangiferin and its potential use in the treatment of various disorders such as diabetes, cardiovascular diseases, cancer and human immunodeficiency virus.\u0000\u0000\u0000Design/methodology/Approach\u0000Mangiferin can be easily extracted from the plant at a very low cost to treat some common as well as deadly diseases, which will be a miracle in herbal treatment. In support of this, the recent related articles were considered to understand the bioactive compound “Mangiferin” to treat lifestyle diseases. Various review articles and research papers were collected from international and national journals, and internet sources were also being used to compile the current manuscript.\u0000\u0000\u0000Findings\u0000Mangiferin has been shown to have the potential to mitigate many life style diseases such as diabetes, obesity, hypertension, fatty liver, atherosclerosis, dyslipidemia and diabetes-related end-organ complications such as retinopathy, neuropathy and nephropathy.\u0000\u0000\u0000Originality/value\u0000In this comprehensive review, this study evaluates Mangiferin and its lifestyle disease-modifying properties for nutraceuticals purposes.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74445440","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":"Food delivery before and during the COVID-19 pandemic in Brazil","authors":"J. Liboredo, Cláudia Antônia Alcântara Amaral, N. C. Carvalho","doi":"10.1108/nfs-12-2021-0368","DOIUrl":"https://doi.org/10.1108/nfs-12-2021-0368","url":null,"abstract":"\u0000Purpose\u0000This study aims to understand consumer behavior related to the purchase of meals by delivery services before and during the coronavirus disease 2019 (COVID-19) pandemic in Brazil.\u0000\u0000\u0000Design/methodology/approach\u0000An online survey was conducted between September and October 2020. The total number of valid responses was 971.\u0000\u0000\u0000Findings\u0000About 55% of the participants reported a decrease in consumption or not having consumed food delivery during the pandemic. Of the total, 48.3% feared contracting COVID-19 from food delivery. A significant association was observed between fear of contracting COVID-19 from food delivery and variables such as education level (p = 0.001), observance of social distancing (p = 0.03) and food delivery consumption frequency (p < 0.001). More people were careful about cleaning food packaging (from 12.4% before to 66.1% during the pandemic, p < 0.001) and disposal (from 47.6% before to 66.4% during the pandemic, p < 0.001) and heating the food before consumption (from 7.6% before to 13.7% during the pandemic, p < 0.001) and used payment methods without approximation (from 29.8% before to 43.2% during the pandemic, p < 0.001) compared with the pre-pandemic period. More people also reported that application of security protocols during delivery (from 29.8% before to 43.2% during the pandemic, p < 0.001) and in restaurants (from 7.2% before to 25% during the pandemic, p < 0.001) and possessing knowledge about the financial difficulty of the establishment (from 4.6% before to 17% during the pandemic, p < 0.001) were the most important factors for choosing a food service.\u0000\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, this is the first study to explore consumers’ fear of contracting COVID-19 from food delivery and consumer behavior related to food delivery services during the pandemic in Brazil – that is, way to order and payment methods, as well as concern and care related to the purchase of these foods.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"157 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86339200","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 of microbial pigments from whey and their applications: a review","authors":"Amrita Poonia, Surabhi Pandey","doi":"10.1108/nfs-02-2022-0055","DOIUrl":"https://doi.org/10.1108/nfs-02-2022-0055","url":null,"abstract":"\u0000Purpose\u0000Whey is a by-product of paneer, cheese and casein industry and considered as a dairy waste. Worldwide, approximately 180–1,900 million tons of whey is produced annually. Whey is classified as a high pollutant due to its organic matter level. Owing to its high chemical oxygen demand and biological oxygen demand, it is a big threat to the environment. Whey contains 4.5%–5.0% lactose, 0.6%–0.7% protein, 0.4%–0.5% lipids, vitamins and minerals. Due to its high nutritional profile, it is a good substrate for the microorganisms for production of natural pigments. The purpose of this paper is to review the utilization of low cost substrate (whey) for production of various types of pigments and their applications in different sectors.\u0000\u0000\u0000Design/methodology/approach\u0000The databases for the search included: Scopus, PubMed, Science Direct, Web of Science, Research gate and Google. The main search was directed towards different types of natural pigments, stability, technologies for enhancing their production and contribution towards circular economy. Approximately 100 research papers were initially screened. A global search was conducted about natural pigments. Research articles, review papers, books, articles in press and book chapters were the type of search for writing this review paper.\u0000\u0000\u0000Findings\u0000Production of natural pigments using whey and their addition in food products not only improves the colour of food but also enhances the antioxidant properties of food products, helping the health benefits by chelating free radicals from the body. The sustainable use of whey for production of natural pigments can improve the bio-based economy of different industries and thereof the national economy.\u0000\u0000\u0000Originality/value\u0000Efficient utilization of whey can bring a lot more opportunities for production of natural pigments in a sustainable manner. The sustainable approach and circular economy concepts will benefit the dependent industries and health conscious consumers. The potential uses of whey for the production of natural pigments using diverse organisms are highlighted in this paper.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89745944","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":"Dietary diversity concordance among mother-to-child pairs and its associated factors in Gedeo zone, Southern Ethiopia","authors":"W. Molla, Dirshaye Aragaw, Robel Hussen Kabthymer, Aregahegn Wudneh, Derebe Madoro, N. Mengistu, Ruth Tilahun, S. Shumye, Daniel Sisay, Habtamu Endashaw, Temesgen Muche","doi":"10.1108/nfs-02-2022-0044","DOIUrl":"https://doi.org/10.1108/nfs-02-2022-0044","url":null,"abstract":"\u0000Purpose\u0000Achieving optimal nutrition among mothers and children is still a challenge in many developing country settings, including Ethiopia. Study on dietary diversity concordance of mother-to-child dyads is limited. Hence, this study aims to assess dietary diversity concordance among mother-to-child pairs and its associated factors in Gedeo zone, Southern Ethiopia.\u0000\u0000\u0000Design/methodology/approach\u0000A community-based cross-sectional study was carried out in Gedeo zone, South Ethiopia, from January 1 to February 15, 2019. A multistage sampling technique was used to select study participants. Data was collected by using a pretested and structured questionnaire. Data entry and analysis were done by Epi data version 3.1 and SPSS version 23.0 software, respectively. Bivariate and multivariate logistic regression models were used. Variables with p < 0.25 at bivariate analysis were chosen for multivariate analysis. Variables with a p-value of <0.05 were considered statistically significant.\u0000\u0000\u0000Findings\u0000A total of 665 mother and child dyads participated, with a response rate of 98.6%. High concordance of dietary diversity among mother-to-child pairs was 9%. Age of the mother (adjusted odds ratio [AOR] = 0.21; 95% confidence interval [95% CI]: 0.05–0.84), age of the child between 6 and 11 months (AOR = 5.2; 95% CI: 2.3–11.6), being female (AOR = 1.8; 95% CI: 1.0–3.4), previous history of infection (AOR = 4.4; 95% CI: 1.8–11.5), source of food from the market (AOR = 0.34; 95% CI: 0.12–0.81) and rich wealth index (AOR = 5.7; 95% CI: 2.5–12.9) were the significant factors of high concordance of dietary diversity.\u0000\u0000\u0000Originality/value\u0000The prevalence of high-concordant dietary diversity among mother and children dyads was very low. Therefore, ensuring multisectoral nutrition interventions that focus on both mothers and children should be considered to improve the good dietary diversity practice.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86248984","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":"An understanding the food safety knowledge among food science students in Iraq","authors":"Sanar Muhyaddin, Iman Sabir","doi":"10.1108/nfs-01-2022-0011","DOIUrl":"https://doi.org/10.1108/nfs-01-2022-0011","url":null,"abstract":"\u0000Purpose\u0000Food-borne diseases can be prevented with the knowledge of food safety. Food-related infirmity, especially in developing economy perspective such as Iraq can be addressed effectively with adequate food safety knowledge. So, this study aims to analyse the food safety knowledge of Iraqi students studying in food science programs.\u0000\u0000\u0000Design/methodology/approach\u0000Four aspects of food safety, namely, the food poisoning, personal hygiene, temperature control and cross contamination and cleaning were considered to understand the food safety knowledge of Iraqi students. A survey of 105 Iraqi food technology students was conducted to know their food safety knowledge. A structured questionnaire was made involving multiple choice scales. Among the alternatives, one alternative was right and all other alternatives were wrong. Respondents were asked to pick the correct answer amongst the given alternatives. Correct answer given by the respondent was considered a measure of food safety knowledge.\u0000\u0000\u0000Findings\u0000Findings of the study revealed that students had insufficient knowledge about various dimensions of food safety. Students had knowledge about the food poisoning (p < 0.001) Students had partial understanding about personal hygiene wherein they had knowledge about handwashing practices (p < 0.001) and food-handling practices (p < 0.001). Respondents had knowledge about role of freezing in bacterial growth (p < 0.001). Students only had knowledge about separation of cooked and uncooked food (p < 0.001), indicating partial understanding about cross contamination and cleanliness. Both age and gender of the student did not have relationship with their food safety knowledge. The results implied that instructors and tutors should stress upon the socio-cultural facets to facilitate the food safety knowledge. Educators should also emphasize upon the application and laboratory demonstration of food safety knowledge rather than over-emphasizing the theoretical part.\u0000\u0000\u0000Research limitations/implications\u0000The present study suffers from multiple limitations demanding specific mention. The study undertook a quantitative methodology and made use of a close-ended questionnaire. As generally the quantitative studies include the self-reported actions or behaviours of the selected respondents, the present study also offers its results on the basis of self-reported behaviour of the students. It might be possible to observe the difference between the stated and actual behaviour of the food technology students. Other researchers might use an observational study to obtain more genuine results.\u0000\u0000\u0000Originality/value\u0000It is important to study food technology students regarding their food safety knowledge due to their projected future roles, as students are stipulated to perform the role of managers, food handlers, trainers, experts and caterers in the future in food industry. These students are more likely to influence the food safety orientations of society at large than the thos","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89795346","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 systematic review on the role of alpha linolenic acid (ALA) in combating non-communicable diseases (NCDs)","authors":"Simran Gogna, Jaspreet Kaur, K. Sharma, Vishesh Bhadariya, Jyoti Singh, Prof Vikas Kumar, Prasad Rasane, Vipasha Vipasha","doi":"10.1108/nfs-01-2022-0023","DOIUrl":"https://doi.org/10.1108/nfs-01-2022-0023","url":null,"abstract":"\u0000Purpose\u0000The purpose of this paper is to highlight the health benefits, functional role of alpha linolenic acid (ALA) in combating diet-related non-communicable diseases, absorption, metabolism, toxicity and extraction of ALA.\u0000\u0000\u0000Design/methodology/approach\u0000A wide range of publications were identified through electronic databases (Google Scholar, PubMed, SciELO, ScienceDirect, SpringerLink and ResearchGate) on the basis of different keywords such as dietary sources, functional role, metabolism, beneficial effects, toxicity and extraction.\u0000\u0000\u0000Findings\u0000ALA, an omega-3 fatty acid, is commonly found in dietary sources such as flaxseeds, rapeseed, pumpkin seeds, walnuts and fatty fish, with flaxseed being the richest among all the sources. Several convincing evidences depict the functional role of ALA in ameliorating cardiovascular functions, regulating systolic and diastolic blood pressure and improving neurological disorders, thus possessing anti-arrhythmic as well as anti-inflammatory properties. Its promising effect is also noticed on post-menopausal symptoms like hot flashes, insomnia and headache as well as in balancing the levels of sex hormones in women suffering from PCOS. Furthermore, it was also responsible for reducing the concentrations of C-reactive protein and interleukin-6. Its excess consumption may lead to gastrointestinal disturbances such as flatulence and bloating. Various extraction techniques, namely, medium pressure liquid chromatography, silver silica gel chromatography, silver ion-solid phase extraction and silver ion-high pressure liquid chromatography are used for the extraction of ALA from its sources.\u0000\u0000\u0000Originality/value\u0000This is a novel review which will provide a brief overview of dietary sources, functional role, absorption and metabolism, health benefits, toxicity and extraction of ALA.\u0000","PeriodicalId":12417,"journal":{"name":"Food Science &amp; Nutrition","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83399173","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}