Journal of Food and Health最新文献_第2页

Dietary fibers of fenugreek seeds: Storage stability and food application 胡芦巴种子的膳食纤维:贮存稳定性及食品应用

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23015

İzzet Türker, H. Isleroglu

引用次数: 0

The influence of different pressure magnitudes and solvents on the functional properties and color stabi-lity of blackberry (Rubus plicatus L.) extracts 不同压力大小和溶剂对黑莓提取物功能特性和颜色稳定性的影响

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23022

Duygu Başkaya Sezer

{"title":"The influence of different pressure magnitudes and solvents on the functional properties and color stabi-lity of blackberry (Rubus plicatus L.) extracts","authors":"Duygu Başkaya Sezer","doi":"10.3153/fh23022","DOIUrl":"https://doi.org/10.3153/fh23022","url":null,"abstract":"Phenolics have a protective effect against many diseases, such as cancer, cardiovascular diseases, hypertension and diabetes, owing to the antioxidant capacity they form. Blackberries are known as a functional food due to their high phenolic content. In this study, the extracts were obtained from untreated and hydrostatic pressure (300 MPa or 600 MPa) treated blackberry puree using water, ethanol, methanol and acetic acid (1%) or hydrochloric acid (1%) added forms of these solvents. Then the phenolic content, antioxidant capacity and color values were determined on the 0th and 7th days. The highest phenolic content and antioxidant capacity were obtained with alcohol extraction with added hydrochloric acid, and the lowest values were obtained with water extraction. It was determined that hydrochloric acid extracted more phenolic substances than acetic acid and increased the antioxidant capacity. It was found that L* values were lower, a* and b* values were higher in samples with high phenolic content. Compared with the untreated samples, it was determined that the pressure increased the phenolic content and antioxidant capacity (p<0.05). The effect of 600 MPa was found to be more pronounced in the presence of acid-added solvents. A correlation was detected between the phenolic contents, antioxidant capacities, and color values. As a result, extraction in hydrochloric acid-added ethanol medium is recommended to increase the functional properties of blackberry fruit.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84198702","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Advances in intermittent fasting and neurodegeneration 间歇性禁食与神经变性的研究进展

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.53388/fh2023010

Jiexin Lei, Peng Chen

引用次数: 0

Phytochemical profile and pharmaceutical properties of mulberry fruits 桑树果实的植物化学特征和药物特性

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23007

Demircan Özbalci, Ebru Aydın, G. Özkan

{"title":"Phytochemical profile and pharmaceutical properties of mulberry fruits","authors":"Demircan Özbalci, Ebru Aydın, G. Özkan","doi":"10.3153/fh23007","DOIUrl":"https://doi.org/10.3153/fh23007","url":null,"abstract":"The fruits of Morus species from the Mulberry family (Moraceae) are traditionally consumed widely due to their positive effects on health. The interest about its health effect are increasing due to its rich content of bioactive components (flavonol, anthocyanin, flavanonol, phenolic acids, alkaloids), minerals (potassium, calcium, sodium, and magnesium), vitamins (vitamin B1 and folic acid), oils (linoleic acid, palmitic acid, oleic acid) and melatonin. In vitro and in vivo studies indicated that the fruits have positive health effects such as anti-diabetic, antioxidant, neuroprotective, hypolipidemic, anti-obesity, anti-inflammatory, hepatoprotective, antiparkinsonian, anti-tumor/anti-cancer, antimicrobial and immune-enhancing effects due to the bioactive components. In addition, mulberry fruit are traditionally consumed for their diabetes, hypertension, liver, kidney damage, and eye improvement effects. However, there is only limited clinical studies about the pharmacological properties of mulberry fruits whereas more in vitro research are present. In this review, the phytochemical profile, in vitro and in vivo pharmacological properties of Morus alba, Morus rubra, and Morus nigra fruits were investigated.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73991488","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Poor hygienic conditions of butcheries and high level of microbiological contamination of meat sold in Nampula city, Mozambique 在莫桑比克楠普拉市，屠宰场的卫生条件差，出售的肉类受到高度微生物污染

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.53388/fh2023007

Ndjate Kinyamba Junior, Cátia Salamandane, Vanito Frei, Acácio Salamandane, Pompílio Vintuar

引用次数: 0

Hazelnut-enriched diet effectively increases lipoproteins' resistance to oxidation in hypercholesterolemic subjects 富含榛子的饮食有效地提高了高胆固醇血症患者的脂蛋白抗氧化能力

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23019

Buket Akcan, Asım Örem, B. Kural, Yahya Altınkaynak, Fulya Balaban Yücesan, C. Örem

{"title":"Hazelnut-enriched diet effectively increases lipoproteins' resistance to oxidation in hypercholesterolemic subjects","authors":"Buket Akcan, Asım Örem, B. Kural, Yahya Altınkaynak, Fulya Balaban Yücesan, C. Örem","doi":"10.3153/fh23019","DOIUrl":"https://doi.org/10.3153/fh23019","url":null,"abstract":"Oxidative modifications of lipoproteins are crucial in the early stages of cardiovascular diseases (CVD) like hypercholesterolemia. The major aim is to determine the effects of hazelnut consumption on the resistance of low- and high-density lipoproteins to oxidation in hypercholesterolemic subjects. Fifteen hypercholesterolemic subjects (13 men, 2 women) who did not require drug treatment according to the National Cholesterol Education Program Adult Treatment Panel III criteria and had serum levels of TC˃200 mg/dL were included in the study. This study was designed as a dual control sandwich model intervention with a single group, isoenergetic three periods. The periods were; Control Diet I (30 days), Hazelnut-Enriched Diet (30 days), and Control Diet II (30 days). The susceptibility of LDL and HDL to copper-mediated oxidation was determined spectrophotometrically by following conjugated diene formation. The resistance of lipoproteins, mainly LDL, was increased by hazelnut consumption. It can be concluded that a hazelnut-enriched diet had protective effects against lipoprotein oxidation in hypercholesterolemic subjects. These changes may play important roles in reducing the development of the atherosclerotic process.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91294394","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Zinc: an essential trace element for human health and beyond 锌:一种对人体健康至关重要的微量元素

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.53388/fh2023013

R. Patil, Tejswini Sontakke, Ashwini Biradar, Dinesh Nalage

{"title":"Zinc: an essential trace element for human health and beyond","authors":"R. Patil, Tejswini Sontakke, Ashwini Biradar, Dinesh Nalage","doi":"10.53388/fh2023013","DOIUrl":"https://doi.org/10.53388/fh2023013","url":null,"abstract":"Zinc is an essential element that plays a crucial role in the chemistry and biochemistry of living organisms. It serves as a cofactor for numerous enzymes and transcription factors, contributing to DNA synthesis, protein synthesis and cellular metabolism. Additionally, zinc acts as a structural component of proteins and participates in cellular signaling pathways. The chemistry of zinc is determined by its electronic configuration, and it readily forms coordination complexes with various ligands. This review explores the diverse functions of zinc in the body, including its involvement in enzyme activity, immunity, neutrophil function, modulation of allergies, its relationship with COVID-19, antioxidant and anti-inflammatory properties, mental health, pregnancy and wound healing. Zinc has a history of use in traditional medicine systems, and its benefits and applications should be evaluated in the context of current scientific research and medical guidelines. Understanding the roles of zinc in these processes highlights its importance as an essential nutrient for overall health and provides insights into potential therapeutic applications. However, further advancement in understanding the biological function of zinc requires addressing certain limitations. These include overcoming methodological challenges, investigating tissue and cell-type specificity, understanding zinc interactions and redundancy, and employing integrated approaches, advanced imaging techniques, comparative studies, and systems biology approaches to gain a deeper understanding of zinc’s implications in health and disease.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87002006","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

A comparative analysis of ten milk samples with differential scanning calorimetry and Fourier transform infrared spectroscopy 差示扫描量热法和傅里叶变换红外光谱法对10种牛奶样品的比较分析

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23017

Bircan Dinç, Recep Üstünsoy, Tahsin Ertaş, E. Şen

{"title":"A comparative analysis of ten milk samples with differential scanning calorimetry and Fourier transform infrared spectroscopy","authors":"Bircan Dinç, Recep Üstünsoy, Tahsin Ertaş, E. Şen","doi":"10.3153/fh23017","DOIUrl":"https://doi.org/10.3153/fh23017","url":null,"abstract":"Milk proteins occupy a prominent place in the nutrition of adults and children. Generally, some commercial dairy contains proteins, lactose, other sugar derivatives, and additives. The proportions of the components that make up the milk are different in commercial milk. For this reason, analyzing milk correctly is essential for determining these contents. In this research, analyses of the milk were made by taking differential scanning calorimetry measurements (DSC), and Fourier transform infrared spectrophotometer (FTIR) measurements. Specific heat values and specific values of temperature peaks were examined for ten kinds of milk. DSC curves revealed triacylglycerol dissolution, lactose crystallization, and protein denaturation peaks. Wide variations were observed with the same fat content from 10 milk powders. Most characteristic peaks were not observed when the samples were re-measured after a year at -20°C. The powder samples were compared in terms of protein, fat, lactose content, whey protein casein, and caseinate contents according to differences in FTIR spectra. The FTIR results confirm the DSC curves for most of the analyzed milk types.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82180509","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The global fight against trans-fat: Policy insights and labeling in-formation based on alternative substitutes in Türkiye 全球反式脂肪之战:基于食品中替代替代品的政策见解和标签信息

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23001

N. Icyer, Nesrin Kuran

引用次数: 0

Physico-chemical properties and nutrition quality of potato flour: chuño vs modern processing technology 马铃薯面粉的理化性质与营养品质:chuño与现代加工技术

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.53388/fh2023016

Zhao-jun Wang, Xiao-feng Liu, Jian Xu, Jaspreet Singh, L. Kaur, Gang Liu, Fankui Zeng

{"title":"Physico-chemical properties and nutrition quality of potato flour: chuño vs modern processing technology","authors":"Zhao-jun Wang, Xiao-feng Liu, Jian Xu, Jaspreet Singh, L. Kaur, Gang Liu, Fankui Zeng","doi":"10.53388/fh2023016","DOIUrl":"https://doi.org/10.53388/fh2023016","url":null,"abstract":"Chuño production is a kind of ancient method of potato preservation that has been used to the present day. In this study, physicochemical property and nutrition quality of white chuño (WC), black chuño, and dehydrated potato flour prepared by hot air drying (AD) and freezing drying were analyzed and compared. The results revealed that the average particle size of the starch in WC is almost 10 times of the dehydrated potato flour by AD treatment according to the laser particle size meter. During the dehydration of WC, water-soluble minerals (K + , Mg 2+ ), proteins, ascorbic acid, etc. were partly lost while Ca 2+ content increased dramatically. In addition, WC showed the lowest antioxidant capacity among the four different kinds of dehydrated potato products. The polyphenol oxidase activity of WC, black chuño and AD were between 0.62–12.2 U/g fresh weight, which indicated that the color will be stable when chuño was used as staple food ingredient in the subsequent process. Therefore, as a potato processed food, chuño displayed great potential for promotion in the cold and poor rural areas of the northern China.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82497952","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0