Current Nutrition & Food Science最新文献

{"title":"An Update on Eating Disorders","authors":"Navneet Khurrana, Md Sadique Hussain, Nikhil Sharma","doi":"10.2174/1573401319666230329135010","DOIUrl":"https://doi.org/10.2174/1573401319666230329135010","url":null,"abstract":"\u0000\u0000It is no surprise that eating disorders (EDs) are increasing all over the planet. With the emergence of global westernization, development in technology, and societal changes, nearly all regions of the globe have been influenced by the concept of a perfect body image and height. EDs are a considerable public concern, a bewilderment for psychologists and a challenge for physicians. The primary EDs include anorexia nervosa (AN), bulimia nervosa (BN), and binge eating disorder (BED). AN is an ED that is psychological and possibly life-threatening. Usually, people with AN experience an exceedingly low body weight due to their height and body shape. The highest rate of occurrence is between 14 and 17 years of age. BN is an extreme, life-threatening, neurological ED in which you have binge eating cycles. You may not have any sense of balance in your diet throughout these binges. The weight-control engagement of patients with AN and BN results in various physiological shifts. EDs can control your lives and can be quite hard to cope with. Yet you will develop a better understanding of who you are by therapy, return to healthy eating and exercise, and undo any of the severe complications of AN. Investigation into EDs has yielded valuable new information over the past few decades, notably involving the psychological features and care of patients. The purpose of this study/review is to expand the knowledge of the people about these EDs, their global burden, diagnostic criteria, risk factors, medical complications, management, and the newly added avoidant/restrictive food intake disorder.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116090255","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":"Impact of Thermal Stabilization on Nutritional, Functional, and Molecular Properties of Six Different Cultivars of Wheat Bran","authors":"D. Kaur, R. Saroj, Vinti Singh, R. Kushwaha, Monika Singh, V. Puranik","doi":"10.2174/1573401319666230327160621","DOIUrl":"https://doi.org/10.2174/1573401319666230327160621","url":null,"abstract":"\u0000\u0000Wheat bran is an important by-product in the cereal industry. It is considered one of the amplest and most economically cheap sources of insoluble fiber and is rich in minerals and various bioactive compounds.\u0000\u0000\u0000\u0000In this research, the antioxidant, functional, and molecular properties of bran were screened in six different cultivars of wheat, viz. HUW-234, PBW-373, WH-1105, PBW-502, HD-2967, and PBW-343.\u0000\u0000\u0000\u0000In the present study, the methods, namely, DPPH, TPC, and FRAP, were used for the screening of antioxidant properties, bulk density, WAC and OAC for functional properties, and tannin, trypsin inhibitor and phytate for anti-nutritional properties.\u0000\u0000\u0000\u0000Our results showed that in thermally processed wheat bran (Autoclaved, Hot air oven, Microwave, Toasting), the antioxidant activity increased in comparison to native wheat bran, whereas water absorption capacity and oil absorption capacity decreased significantly (p ≤ 0.05) compared to native bran. In addition, a significant reduction in the anti-nutritional factor was also observed. Moreover, FTIR in different wheat bran cultivars showed the presence of the C-H group, -CH stretch, -NH group, -OH group, phenols group, -C=O group, mostly aldehyde group, L-glucose, cyclodextrins, –C-OH bending vibrations, and halogen compound (C-Cl).\u0000\u0000\u0000\u0000The study showed differences in antioxidant and functional properties of bran obtained from different wheat cultivars. The thermal technique is a very useful treatment for increasing nutritional properties. Wheat bran utilization in daily life helps prevent many chronic diseases, such as colon cancer, constipation, heart disease, etc.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121052163","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":"Phyto pharmaceutical Advances on Black Turmeric as a Functional Herb","authors":"P. Chauhan, Simranjeet Kaur, Junaid Ul Hamid, S. Kaur, Yashika Sharma","doi":"10.2174/1573401319666230322092031","DOIUrl":"https://doi.org/10.2174/1573401319666230322092031","url":null,"abstract":"\u0000\u0000Herbal medicine is one of humanity's oldest professions, and herbal medicine's therapeutic efficacy has been recognised since the dawn of time. In many parts of India, herbal treatments have been found to be effective in the treatment of malaria, diarrhoea, jaundice, diabetes, cough, fever, snakebite, miscarriages, and gonorrhoea. Curcuma caesia is a perennial herb with bluish-black rhizomes that is native to Northeast and Central India. In antioxidant, anti-inflammatory, and human tumour cell proliferation, inhibitory effects of the rhizomes of indigenous Curcuma caesia were investigated in this work. According to Research, Inc., the global curcumin market was worth USD 46.6 million, with North America being the largest regional market and India being one of the largest curcumin producers. With a revenue-based compound yearly growth rate (CAGR) of 14.8% throughout the projection period, Europe is predicted to be the fastest-growing region, with the global market. Because of expanding scientific talent and a large network of biotechnology and food chemistry applications, curcumin quality and quantity are projected to improve in the future. The study emphasizes the importance of using the bioactive components of curcuma caesia in nanotechnology, liposomes, niosomes, micelles, and cyclodextrin.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130977266","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":"Impact of Vitamin D Deficiency on Youth: Current Scenario","authors":"P. Wal, A. Wal, Divyanshi Gupta, S. Pandey, Preeti Sharma, A. Rai","doi":"10.2174/1573401319666230321150717","DOIUrl":"https://doi.org/10.2174/1573401319666230321150717","url":null,"abstract":"\u0000\u0000A detailed study on vitamin D status in India has revealed a significant frequency of vitamin D insufficiency among people. People's hectic schedules cause various deficits in their bodies since they are not exposed to enough sunshine, which results in inadequate vitamin D intake over time, diminished sunshine exposure, the kidney's failure to convert 25(OH)D to its active form, or insufficient vitamin D absorption through the digestive system.\u0000\u0000\u0000\u0000The study aimed to explore the role of vitamin D in young adults and explain some of the vital roles of vitamin D in human bodies, as well as display the prevalence of vitamin D in India along with its pathophysiology, metabolism, and several mechanisms of action.\u0000\u0000\u0000\u0000We have searched several research and review articles in English on Medline, Scopus, Pubmed, NCBI data, Science Direct, and the Cochrane Library of systematic review databases from 2000 to 2022.\u0000\u0000\u0000\u0000According to a comprehensive study, our bodies require vitamin D for bone formation and maintenance. It is also important for controlling a variety of other cellular functions in the body.\u0000\u0000\u0000\u0000The importance of vitamin D and the repercussions of its insufficiency must be made known to the general population and healthcare practitioners. On average, our Indian cuisine falls short of a normal adult's daily vitamin D need. This emphasises the importance of vitamin D fortification in diverse foods through governmental initiatives. This silent pandemic has to be tackled with strong public health measures.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"116 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116286300","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":"Analysis of Microbial and Physicochemical Properties of Raw and Pasteurized Milk at Some Selected Areas of Tangail District, Bangladesh","authors":"M. Y. Mia, Dipa Dey, Saima Sharmin, S. Mahmud, Md. Firoz Ali","doi":"10.2174/1573401319666230313142052","DOIUrl":"https://doi.org/10.2174/1573401319666230313142052","url":null,"abstract":"\u0000\u0000The aim of this study is to analyze the microbial quality and physicochemical properties of raw and pasteurized milk from the Tangail District of Bangladesh.\u0000\u0000\u0000\u0000None\u0000\u0000\u0000\u0000A rigorous study was carried out from April - August 2019 at the Tangail District of Bangladesh for investigation. A total of 18 samples were examined by following the standard bacteriological methods and by using a refractometer and digital pH meter.\u0000\u0000\u0000\u0000The aim of this study is to analyze the microbial quality and physicochemical properties of raw and pasteurized milk from Tangail District of Bangladesh\u0000\u0000\u0000\u0000The results revealed that the highest log of Total Viable Count (TVC) was found as 6.9 and 8.7 CFU/ml in raw and pasteurized milk, whereas the highest log of Total Coliform Count (TCC) was found as 4.4 and 6.3 CFU/ml in raw and pasteurized milk, respectively. When the mean value is greater, then the mean value is displayed on the graph as a logarithm. The highest log of Total E. coli Count (TEcC) was 6.6 and 6.4 CFU/ml in raw and pasteurized milk, whereas the highest log of Total Staphylococcus Count (TSC) was found as 7.6 and 6.5 CFU/ml in raw and pasteurized milk, respectively. The highest mean PH value was 7.43 and 7.19 in raw and pasteurized milk and the greatest mean value of Total Soluble Solids (TSS) was found at 6.33 and 10.33% in raw and pasteurized milk.\u0000\u0000\u0000\u0000A rigorous study was carried out from April - August 2019 at the Tangail District of Bangladesh for the investigation. A total of 18 samples were examined by following the standard bacteriological methods and by using refractometer and digital pH meter.\u0000\u0000\u0000\u0000It can be summarized that both raw and pasteurized milk bear higher microorganisms than standards. It might hurt consumers in the long term. So, the milk producers should be trained properly and the apposite authority should inspect hygienic conditions around milk production and processing and marketed milks to ensure the minimal legal requirements.\u0000\u0000\u0000\u0000The results revealed that the highest log of TVC was found as 6.9 and 8.7 CFU/ml in raw and pasteurized milk, where the highest log of TCC was found as 4.4 and 6.3 CFU/ml in raw and pasteurized milk. When the mean value is greater, then the mean value is displayed on the graph as logarithm. The highest log of Total E. coli Count was 6.6 and 6.4 CFU/ml in raw and pasteurized milk, where the highest log of Total Staphylococcus Count was found as 7.6 and 6.5 CFU/ml in raw and pasteurized milk. The highest mean PH value was 7.43 and 7.19 in raw and pasteurized milk and the greatest mean value of Total Soluble Solids was found as 6.33 and 10.33% in raw and pasteurized milk.\u0000\u0000\u0000\u0000It can be summarized that both the raw and pasteurized milk bear higher microorganisms than standards. It might hurt consumers in the long term. So, the milk producers should be trained up properly and apposite authority should inspect hygienic conditions around milk production and processing and marketed milks to ensure the minimal legal requir","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121741799","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":"Effectiveness of Aspartame on Insulin, Triglycerides, and Blood Glucose Concentration in adult type 2 diabetic patients","authors":"Ammar S. Ali Deeb, M. Al-Qudah, H. A. Abu-Harirah, J. El-Qudah, Dana N Abdelrahim, Hala Mashhour Altaleb, Lana S. shoubaki","doi":"10.2174/1573401319666230310100116","DOIUrl":"https://doi.org/10.2174/1573401319666230310100116","url":null,"abstract":"\u0000\u0000Human beings have an attraction to sweet items: desserts, fruits, honey, etc., which stimulate the sense of taste. However, sweet things tend to have many calories, thus contributing to issues with obesity. Moreover, those with diabetes must strictly limit their consumption of sugar to maintain their blood glucose levels within acceptable limits. Artificial sweeteners contain substances from several distinct chemical classes. The effects of artificial sweeteners on clinically relevant outcomes such as insulin, blood glucose, and lipids have been incompletely studied.\u0000\u0000\u0000\u0000This study aims to assess the effects of artificial sweeteners on blood glucose, triglycerides, and insulin in healthy, non-diabetic, and diabetic type 2 patients.\u0000\u0000\u0000\u0000Levels of glucose, triglycerides, and insulin in serum samples from 25 patients with confirmed Diabetic type 2 disease and 30 normal controls were determined at 30, and 60 after the ingestion of the drinks.\u0000\u0000\u0000\u0000Levels of glucose, triglycerides, and insulin were notably higher in patients with diabetic Mellitus compared with the normal group. Both triglycerides and insulin (60 min) were elevated significantly above baseline after the intake of the artificial sweeteners in diabetic patients; however, values for all other conditions across time were very stable.\u0000\u0000\u0000\u0000There is no reason to suppose that a higher consumption would result in an elevation in these measures. Any noted insulin resistance linked to a high intake of artificial sweeteners is likely a function of the excess calories and processed ingredients often included within artificially sweetened food and beverage products.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134398552","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":"Bioactive Compounds of Mustard, its Role in Consumer Health and in the Development of Potential Functional Foods","authors":"Prasad Rasane, Theertha Poyil, Jyoti Singh, Sawinder Kaur, Jaspreet Kaur, Mahendra A. Gunjal, H. Avinashe, N. Dubey, Dipendra Singh Mahato","doi":"10.2174/1573401319666230309151954","DOIUrl":"https://doi.org/10.2174/1573401319666230309151954","url":null,"abstract":"\u0000\u0000Mustard (Brassica spp.) is an annual oilseed crop that is widely cultivated in Asia and Europe for both culinary and medicinal purposes. It is a rich source of valuable nutritive and non-nutritive bioactive compounds which have gained importance for their pharmacological activities in recent years owing to increased attention towards achieving sustainable development goal of good health and wellbeing. The presence of traditional antinutrient factors like glucosinolates sustainable source of affordable nutraceuticals. The major bioactive components in mustard are glucosinolates (sinigrin and sinalbin) and its sulphur-rich degradation products (isothiocyanates), phenolic compounds, phytic acid and various phytosterols. These compounds possess specific activities like antioxidant, anti-inflammatory, anti-carcinogenic, antimicrobial, anti-obesity as well as anti-depressant activity. Nutraceutical products like food supplements can be formulated by extracting these compounds which possess desirable properties and thus allow maximum use of the plant.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122693372","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":"Postbiotic bioactive packaging systems: A review","authors":"A. Homayouni‐Rad, Roya Abedi Soleimani, Seyed Mohamad Javad Shokouhian, Jalil Houshyar, N. Khani, Soheila Abachi, Payam Gonbari Milani, Elnaz Panahi","doi":"10.2174/1573401319666230309122819","DOIUrl":"https://doi.org/10.2174/1573401319666230309122819","url":null,"abstract":"\u0000\u0000A bioactive containing packaging system is not only a traditional protective structure for a food product but also offers additional health-benefiting properties. Postbiotics (nonbiotics) are metabolites produced by probiotic microorganisms that have numerous health benefits. The safety and non-toxicity of postbiotics and their capability to prevent the growth of food spoilage microbes are the significant features of postbiotics (cell-free supernatants) in using these components in food manufacturing. In this comprehensive review, authors discuss the characteristics of postbiotics, different types and sources of postbiotics, their application in active packaging and the possibilities of their application in increasing the shelf-life of products with active packaging.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132798930","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":"Trace Element Levels in Rice Varieties consumed in Saudi Arabia","authors":"M. Ashraf, Faisal Alanezi","doi":"10.2174/1573401319666230308084932","DOIUrl":"https://doi.org/10.2174/1573401319666230308084932","url":null,"abstract":"\u0000\u0000Rice is the most available and consumed food in the world, and is considered one nutritious food. Due to the same reason, rice is the popular food in Saudi Arabia, being consumed with vegetables and non-vegetable recipes.\u0000\u0000\u0000\u0000Rice is the most available and consumed food in the world, and is considered one nutritious food. Due to the same reason, rice is the popular food in Saudi Arabia, being consumed with vegetables and non-vegetable recipes.\u0000\u0000\u0000\u0000Taking the nutritive value of rice into consideration, the metal analysis was performed, and both essential and heavy elements were detected in seven varieties of rice, viz, Paddy Rice, Brown Rice, White Rice, Broken Rice, Parboiled Rice, Black Rice and Red Cargo Rice. Among the heavy elements arsenic, cadmium, iron, lead and mercury were analysed and the concentration of these elements was found within the value of tolerance.\u0000\u0000\u0000\u0000The maximum concentration of all these elements was found below the limits set by NSU and the FDA. The essential elements, which were analyzed in all seven varieties of rice, include cobalt, magnesium, copper, selenium, manganese and zinc.\u0000\u0000\u0000\u0000Inductively Coupled Plasma Atomic Emission Spectroscopy is used to assay the trace elements in rice samples.\u0000\u0000\u0000\u0000All these elements were found in rice quantity, required for the normal metabolic activities of the body. The varieties of rice analyzed have essential element concentrations in a normal range.\u0000\u0000\u0000\u0000NA\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"101 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121480601","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":"Effects of Diet with High Polyphenol and Protein Content and Diet with High Boron Content on Microbiota in Obesity","authors":"Feray Çağıran Yılmaz, Semra Türkoğlu","doi":"10.2174/1573401319666230307104116","DOIUrl":"https://doi.org/10.2174/1573401319666230307104116","url":null,"abstract":"\u0000\u0000It is now a known fact that microbiota needs to be regulated in order to prevent obesity, which has become a global public health problem around the world. It is very important to acquire sustainable and easy-to-apply eating habits for microbiota health. Studies show that the type and amount of dietary protein, dietary polyphenol, and boron content can have positive effects on the microbiota. In the light of the research studies examined as a result of this review, it is thought that the microbiota health will improve with the acquisition of a diet with high protein, polyphenol, and boron content, and thus, many chronic health problems related to nutrition, including obesity, can be solved.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127270592","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}