Current Nutrition & Food Science最新文献

{"title":"Two Eggs A Day Can Increase Choline Intake and Size of Mid Upper Arm Circumference (MUAC) in Pregnant Women in Indonesia","authors":"N. Isdiany, M. Rahmat, Gurid Pramintarto Eko Mulyo, J. Judiono","doi":"10.2174/1573401319666230418163039","DOIUrl":"https://doi.org/10.2174/1573401319666230418163039","url":null,"abstract":"\u0000\u0000\u0000BACKGROUND: Good nutritional intake is very important for pregnant women to prevent stunting in children. However, the problem of CED in pregnant women in Indonesia remains high. Higher choline intake in pregnant women is associated with better memory in a child by the time the child turns 7 years old. Choline functions in the process of methylation and cholinergic transmission during the process of brain development in children. Modification of the high choline diet in daily menu is needed by pregnant women to increase choline intake and size of MUAC.\u0000\u0000OBJECTIVE: The objective of this study is to examine the effectiveness of high choline diet modification on changes in choline intake and size of MUAC in pregnant women.\u0000\u0000METHODS: A total of 14 pregnant women in the treatment group received 2 eggs every day, while 13 pregnant women in the control group received education on balanced nutrition during the study period. Changes in choline intake and size of MUAC were stastiscally compared between the two groups.\u0000\u0000RESULTS: There was a significant change in the average intake of choline before and after the intervention in pregnant women between the treatment and control group (p<0.05). The results stated that there was a significant difference in the size of MUAC in pregnant women between the treatment and control groups (p<0.05). Energy intake was not a confounder of the intervention outcome.\u0000\u0000CONCLUSION: Modification of low choline level diet by giving 2 eggs a day for 1 month as an additional food in the diet of pregnant women can increase choline intake and size of MUAC. \u0000\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition &amp; Food Science","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121511384","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":"Molecular Aspects of Carrageenan in the Pharmaceutical and Food Industries","authors":"R. Faria, Julianne Soares Pereira","doi":"10.2174/1573401319666230418123401","DOIUrl":"https://doi.org/10.2174/1573401319666230418123401","url":null,"abstract":"\u0000\u0000Carrageenan is a gel-forming polysaccharide obtained by extracting certain species of red algae. This substance is used in several food groups due to carrageenan's ability to replace fat and combine easily with milk proteins to increase solubility and improve texture. Although the FDA (Food and Drug Administration) considers carrageenan safe for consumption, this point is still subject to intense scrutiny to investigate the potential health risks associated with human consumption. In view of this, the objective of this review was to address the consumption of carrageenan in the food and pharmaceutical industries and its possible toxic effects on health. One hundred and eleven articles were related to the objective of this review. Although carrageenan is widely used for consumption and several studies describe its beneficial effects, a large number of articles have already been bringing possible toxic effects that it can generate in the long term.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition &amp; Food Science","volume":"46 6 Pt 1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125704932","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":"Role of Pineapple and its Bioactive Compound Bromelain in COVID 19","authors":"V. Garg, Virender Kumar, H. Dureja","doi":"10.2174/1573401319666230418104554","DOIUrl":"https://doi.org/10.2174/1573401319666230418104554","url":null,"abstract":"\u0000\u0000Ananas comosus (L.) Merr., which is commonly known as pineapple, is a well-studied plant for its medicinal properties. In terms of commercial importance, it ranks third among tropical fruits. It has been used for its antidiabetic, antimalarial, anticancer, abortifacient, antioxidant, and antidiarrhoeal activities. This review was planned to study the antiviral effects of pineapple and its bioactive compounds against SARS-CoV-2.\u0000\u0000\u0000\u0000Research methods comprise significant studies on the treatment of COVID-19 utilizing pineapple and its bioactive compounds. To carry out the e-literature review, articles were downloaded from online search engines, including Elsevier, PubMed, and Google Scholar, using pineapple, bioactive compounds, bromelain, clinical trial, and COVID-19.\u0000\u0000\u0000\u0000The literature showed that pineapple and its bioactive compounds showed antiviral effects in COVID-19 patients by inhibiting the proinflammatory cytokines and affecting various signaling molecules, including NF-kβ, proinflammatory cytokines, and cyclooxygenase-2. They modulate apoptotic protein levels and also cause a reduction of ACE-2 and TMPRSS2 expression.\u0000\u0000\u0000\u0000For the development of phytomedicine that adheres to all safety regulations, pineapple, and its bioactive compounds can serve as lead molecules for clinical studies in SARS-CoV-2 infection treatment and therapy.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition &amp; Food Science","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132481589","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":"Physicochemical, Mineral Content, Nutritional Composition and Phytochemical Properties of Careya Arborea","authors":"Milan Hait, Nandini Kashyap, A. Bhardwaj, Naresh Chouhan, Vaishnav M.M","doi":"10.2174/1573401319666230418104445","DOIUrl":"https://doi.org/10.2174/1573401319666230418104445","url":null,"abstract":"\u0000\u0000Roots, leaves, and bark of Careya arborea were evaluated for their physicochemical, mineral, nutritional, and phytochemical properties\u0000\u0000\u0000\u0000whereas the leaves had the highest acid insoluble ash value (1.4 mg/g), water-soluble ash value (2.31 mg/g), and moisture content value (10.42 mg/g) respectively. Mineral content was determined using ICP-AES and AAS methods. In the macro mineral composition, K (14.72 mg/100g), Ca (12.41 mg/100g) and Na (11.93 mg/100g) were found in the highest amounts.\u0000\u0000\u0000\u0000The objective of this study was to explore Careya arborea roots, leaves, and bark as a nutritional, safe, and effective herbal medicine.\u0000\u0000\u0000\u0000Careya arborea roots, leaves, and bark were characterized in terms of their Physico-chemical, mineral content, nutritional composition analysis, and phytochemical properties.\u0000\u0000\u0000\u0000Stepwise physicochemical examinations, mineral content, nutritional composition, and quantitative phytochemical analysis were performed. Mineral content was determined using ICP-AES and AAS methods. Quantitative phytochemical properties were estimated on the basis of alkaloids, flavonoids, saponins, and tannins, respectively, using standard protocols.\u0000\u0000\u0000\u0000Mineral content was determined using ICP-AES and AAS methods. In the macro mineral composition, K (14.72 mg/100g), Ca (12.41 mg/100g) and Na (11.93 mg/100g) were found in the highest amounts. In contrast, Fe (22.82 mg/100g), Zn (8.68 mg/100g) and Cu (7.39 mg/100g) were found in the root section of C. arborea in trace mineral composition,\u0000\u0000\u0000\u0000The root had the highest water-soluble extractive value (20.7 mg/g), alcohol-soluble value (10.3 mg/g), foreign organic matter (3.4 mg/g), swelling index (4.8 mg/g), the bark had the highest total ash (12 mg/g), sulphated ash (9.49 mg/g), and leaves had the highest acid-insoluble value(1.4 mg/g), water-soluble value (2.31 mg/g), and moisture content (10.42 mg/g). Roots had higher macro-minerals and heavy metals than bark and leaves. The root contained the most carbohydrates (43.76 mg/100g), protein (14.81 mg/100g), and retinol (2.13 mg/100g), while the leaf had the most ascorbic acid (37.13 mg/100g), lutein (18.28 mg/100g), β-carotene (19.18 mg/100g), fat (7.83 mg/100g), and fibre (27.38 mg/100g). The leaves had the highest folate (61.23 μg/100g), and the root had the most calories (347.32 kcal). Qualitative phytochemical analysis of C. arborea found alkaloids, flavonoids, terpenoids, steroids, carbohydrates, protein, and phenol. In quantitative phytochemical analysis, the bark had higher alkaloid (6.32 mg/100g), tannin (7.53 mg/100g), flavonoid (7.83 mg/100g), and saponin (16.41 mg/100g) contents than C. arborea's root.\u0000\u0000\u0000\u0000Hence, Careya arborea's physicochemical, mineral, nutritional, and phytochemical qualities present a potent herbal preparation and a safe, unique herbal remedy.\u0000\u0000\u0000\u0000None\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition &amp; Food Science","volume":"106 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114898367","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":"Palm-Based Beverages Around the World: A Review","authors":"Shubhendra Singh, Aparnna V.P, Anil Kumar Chauhan","doi":"10.2174/1573401319666230417083106","DOIUrl":"https://doi.org/10.2174/1573401319666230417083106","url":null,"abstract":"\u0000\u0000Palms have been a source of food, drinks, oil, lumber, sugar, and the sap it produces. Palm sap is a refreshing, non-alcoholic beverage that has a plethora of health benefits. Some examples of palm-based beverages are Neera, toddy, tuba, wine, arak, and other traditional fermented drinks, along with concentrated syrups. Palm sap-based beverages are high in carbohydrates, vital amino acids, and vitamins and are consumed as energy drinks around the world. Antioxidants, which have been shown to have a good effect on human health, are also found naturally in palm-based beverages. Technological advancement, marketing, and a lack of research and training hinder the commercialization of nutritional by-products made from palm sap. The current review aims to focus on palm-based beverages, their health benefits, recent developments, and future perspectives.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition &amp; Food Science","volume":"89 4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115983935","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":"Optimization of Wheat Bran and Refined Flour for the Development of Fiber-Rich Pasta","authors":"D. Kaur, Nidhi, R. Saroj, Monika Singh","doi":"10.2174/1573401319666230414082635","DOIUrl":"https://doi.org/10.2174/1573401319666230414082635","url":null,"abstract":"\u0000\u0000As a by-product derived from roller milling of wheat flour production, wheat bran has high dietary fiber content, which contains 44-50% of fiber and can be incorporated into food products to alter the nutritional quality of foods.\u0000\u0000\u0000\u0000In this research paper, the development of fiber-rich pasta with supplementation of wheat bran and analyzed by dietary fiber, total phenolic acid, free radical scavenging capacity, color value, overall acceptability and flavour\u0000\u0000\u0000\u0000In the present study, the methods used, i.e., TPC and FRAP content for antioxidant properties and dietary fiber determined by the enzyme-gravimetric method.\u0000\u0000\u0000\u0000This study found that an increase in the bran ratio increased the percent of dietary fiber, total phenolic acid, and free radical scavenging capacity of pasta. , The percentage of wheat bran, can also affect the color value of pasta ,which reduced L* values while a* and b* values increased. The flavour and overall acceptability of the wheat bran enriched pasta increases at certain after that, it could decrease, and the flavour of the pasta was reduced with the increase of wheat bran.\u0000\u0000\u0000\u0000This study was found out that an increase in bran ratio increased the percent of dietary fiber, total Phenolic acid and free radical scavenging capacity of pasta. Percentage of wheat bran also affect the color value of pasta in which, reduced L values while a* and b* values increased. The flavor and over all acceptability of the wheat bran enriched pasta was increases at certain level after that, it could be decreases and flavor of pasta was reduced with increasing of wheat bran\u0000\u0000\u0000\u0000The functionality of wheat bran-enriched pasta has observed more high dietary fiber and health benefits. In the future, wheat bran-enriched pasta food products can be used in the prevention of chronic diseases like colon cancer, heart disease, diabetes, etc.\u0000\u0000\u0000\u0000Keywords- Wheat bran, Dietary fiber, Total Phenolic acid, Free radical scavenging capacity, Response surface methodology\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition &amp; Food Science","volume":"133 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126165063","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":"Interaction of Human Gut Microflora with Commonly Consumed Herbs and Spices: a review","authors":"Prasad Rasane, Aksa Irshad, S. Gurumayum, Jyoti Singh, Sawinder Kaur, Avinash Singh Patel, Ashwani Kumar, Jaspreet Kaur, Mahendra A. Gunjal, K. Sharma","doi":"10.2174/1573401319666230412110343","DOIUrl":"https://doi.org/10.2174/1573401319666230412110343","url":null,"abstract":"\u0000\u0000Herbs and spices are used since time memorable to transfuse color and add flavors to food. Their antibacterial properties also help preserve raw and cooked foods. Various diets composed of herbs and spices, as consistent with various researches, have been shown to influence life within the human digestive tract. This modulation forms the basis of various health effects that the herbs and spices and the microflora have on the human health. The intestinal microbiota is engaged in a critical function of promoting health, composed of favourable microbes (Lactobacillus and Bifidobacterium) and potentially harmful microorganisms (Salmonella thyphimurium and Escherichia coli). Spices and herbs make double oddities, i.e., inhibiting the proliferation of hazardous microbes while promoting favorable ones. The paper reviews the relevant manuscripts published in the past 20 years to understand the microbial modulation dynamics of herbs and spices. PubMed, Mendeley, SciELO, Scopus, Science Direct, and other peer-reviewed databases were accessed for the review. Microbial modulation is achieved by means of herbs and spices owing to the reduction of oxidative stress caused by reactive oxygen radicals, such as OHˉ, singlet O2, hydrogen peroxide, and superoxide radical, which leads to a threat to the intestinal microbiota. Spices and herbs have essential oils that serve as prebiotics, reducing the demand to impart artificial antioxidants, thus avoiding the associated health risks. Thus, the present review explores the mechanisms and underlying functions of herbs and spices in the human gut biome.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition &amp; Food Science","volume":"10 8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131407793","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":"Isolation and identification of Saccharomyces boulardii as a probiotic yeast and investigation of its in vitro and in vivo beneficial applications","authors":"Mohammed Yosri, E. A. Helmy, Reda H. Abdel-Fadeel, Eman El-Husseiny Helal","doi":"10.2174/1573401319666230407143424","DOIUrl":"https://doi.org/10.2174/1573401319666230407143424","url":null,"abstract":"\u0000\u0000Yeasts are becoming increasingly popular as possible new resources to improve the nutritional value of food qualities like flavor, color, and vitamin content, as well as tools for preventing food spoiling due to their anti-microbial capabilities.\u0000\u0000\u0000\u0000This study aims to test the role of isolated Saccharomyces boulardii as a promising probiotic as well as Jerusalem artichoke as a prebiotic in a feeding animal model to test their possible functions in regulating lipid profile and bacterial count in the faeces of tested animals.\u0000\u0000\u0000\u0000For the isolation of yeast cultures on YM agar medium, five milk samples were randomly obtained from the Faculty of Agriculture at Al-Azhar University in Cairo, Egypt. S. boulardii was morphologically, physiologically, and molecularly identified and deposited in the gene bank; additionally, identification was confirmed using the BIOLOG system. For 30 days, researchers compared the roles of S. boulardii as a probiotic and Jerusalem artichoke as a prebiotic in controlling serum lipid profile and faeces microbial count in the tested animal groups.\u0000\u0000\u0000\u0000The acid and bile tolerance tests illustrate the promising ability of S. boulardii. Additionally, S. boulardii could survive on simulated stomach and intestinal fluids. An in vivo feeding test showed that rats fed S. boulardii grew and gained weight faster. Furthermore, eating S. boulardii causes a marked increase in HDL levels and a marked drop in LDL, cholesterol, and triglycerides. Rats that consumed Jerusalem artichokes and a probiotic strain had significantly lower numbers of coliforms and Staphylococcus sp. in their stools.\u0000\u0000\u0000\u0000The acid and bile tolerance tests illustrating promising ability of S. boulardii. Additionally, S. boulardii was capable of surviving on simulated stomach and intestinal fluids. An in vivo feeding test showed that rats fed S. boulardii grew and gained weigh at a faster rate. Furthermore, eating S. boulardii causes a marked increase in HDL levels as well as a marked drop in LDL, cholesterol, and triglycerides. Rats that consumed Jerusalem artichoke or yeast strain had significantly lower numbers of coliforms and Staphylococcus sp. in their stools.\u0000\u0000\u0000\u0000These results revealed the possible beneficial role of S. boulardii in overcoming hyperlipidemia, which should be applied on a large scale after verification of outcomes.\u0000\u0000\u0000\u0000N/A\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition &amp; Food Science","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122206001","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 Additives: Recent Advances and Development","authors":"","doi":"10.2174/1573401319666230406093618","DOIUrl":"https://doi.org/10.2174/1573401319666230406093618","url":null,"abstract":"\u0000\u0000For instance, antifoam compounds are used at concentrations ranging from a few ppm to a particular percentage of the product's total weight. They can either work together in a synergistic way to benefit one another or compete with one another. In order to \"prohibit the use of additives in foods that have not been adequately studied to ensure their safety,\" the Food, Drug, and Cosmetic Act was modified in September 1958. Any substance whose intended use causes it to become a component of or to significantly alter the properties of food is considered a food additive (including any substance intended for use in producing, manufacturing, packing, processing, preparing, treating, packaging, transporting, or holding food; and any source of radiation intended for any such use). There are several well-known benefits to using additives. A wider range of food products, a reduced cost of food, and a safer and more nutrient-dense food supply are just a few of the significant advantages. Early American laws created the concept of \"Generally Recognized as Safe\" for particular dietary components, which was later clearly defined to include scientific data. The Code of Federal Regulations contains additional provisions pertaining to specific food additives. The use of food additives in member nations is governed by three key directives in the European Union. Australia and New Zealand follow the same legal system as Europe. In contrast to chemical additions, which must adhere to tight regulations, natural source additives are handled differently in Japan. This review provides general information on how additives can be used to achieve a variety of goals and how to draw conclusions from a range of authorities for distinct categories.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition &amp; Food Science","volume":"80 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130926928","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":"Rosebay willowherb (Chamerion angustifolium) in food products: evaluation of the residual anti-radical activity of polyphenol compounds and N-acetylcystein","authors":"I. Nikitin, V. Gorbachev, D. Velina, Maria Klokonos, Sherzodkhon Mutallibzoda, S. Tefikova, O. Orlovtseva, N. Ivanova, Galina Posnova, T. Bychkova, Y. Zabalueva, Olga Matsikova","doi":"10.2174/1573401319666230330095521","DOIUrl":"https://doi.org/10.2174/1573401319666230330095521","url":null,"abstract":"\u0000\u0000The composition of polyphenolic compounds in various parts of the\u0000Rosebay willowherb (Chamerion angustifolium) has been studied in detail and published. A\u0000number of these compounds have sufficient antiradical activity (ARA) to create functional foods\u0000based on extracts from this plant that are preventive against free-radical pathologies in humans.\u0000Part of substances with antiradical activity (e.g., vitamins, polyphenol components) are destroyed\u0000during the technological processing of food raw materials, and the values of ARA drop in the finished food product concerning the initial values (before and after technical processing) are not\u0000fully evaluated.\u0000\u0000\u0000\u0000The composition of polyphenolic compounds in various parts of the Rosebay willowherb (Chamerion angustifolium) has been studied in detail and published. A number of these compounds have sufficient antiradical activity (ARA) to create functional foods based on extracts from this plant that are preventive against free-radical pathologies in humans. Part of substances with antiradical activity (e.g., vitamins, polyphenol components) are destroyed during the technological processing of food raw materials, and the values of ARA drop in the finished food product concerning the initial values (before and after technical processing) are not fully evaluated.\u0000\u0000\u0000\u0000The object of the study is to study the thermal stability of polyphenol components\u0000possessing ARA (dried at 60°C and 150°C) and evaluate their residual ARA in the finished food\u0000products, N-acetylcysteine (NAC), as one of the known antiradical, was used as a reference substance.\u0000\u0000\u0000\u0000The object of the study is to study the thermal stability of polyphenol components (Chamerion angustifolium) possessing APA (dried at 60°C and 150°C) and evaluate their residual APA in the finished food products, N-acetylcysteine (NAC), as one of the known antiradical, was used as a reference substance.\u0000\u0000\u0000\u0000Spectrophotometric method was used to evaluate the change of ARA in prepared\u0000foods. Gas chromatography-mass spectrometry (GC-MS) was used as an additional method to\u0000evaluate the difference in the chemical composition of polyphenol components.\u0000\u0000\u0000\u0000Spectrophotometric method was used to evaluate the change of APA in prepared foods. Gas chromatography-mass spectrometry (GC-MS) was used as an additional method to evaluate the difference in the chemical composition of polyphenol components (Chamerion angustifolium).\u0000\u0000\u0000\u0000The residual ARA in the finished products (for caramel and bakery products) was ≈\u000023.9% for rapidly extractable substances, for polyphenol compounds ≈ 46.1%, and for amino acids and easily hydrolyzable substances ≈ 34.5%.\u0000\u0000\u0000\u0000The residual APA in the finished products (for caramel and bakery products) was ≈ 23.9% for rapidly extractable substances, for polyphenol compounds ≈ 46.1%, and for amino acids and easily hydrolyzable substances ≈ 34.5%.\u0000\u0000\u0000\u0000Rosebay willowherb extract and N-acetylcysteine are recommended for increasing\u0000the ARA (between 1.6 – 4.9 times) of fo","PeriodicalId":130655,"journal":{"name":"Current Nutrition &amp; Food Science","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131557907","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}