Journal of Food and Health最新文献_第3页

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

Formation of melanoidins in foods and effects on health 食物中类黑素的形成及其对健康的影响

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23032

Gülbin Karagöl, Neslişah Rakıcıoğlu

{"title":"Formation of melanoidins in foods and effects on health","authors":"Gülbin Karagöl, Neslişah Rakıcıoğlu","doi":"10.3153/fh23032","DOIUrl":"https://doi.org/10.3153/fh23032","url":null,"abstract":"Melanoidins are brown, high molecular weight compounds generated in the late stages of the Maillard reaction from reducing sugars and proteins or amino acids during thermal food processing. The primary source of melanoidin is bread and bakery products in the diet. Although the chemical structures of melanoidins are not precisely known, the daily dietary intake is estimated at approximately 10 g. Melanoidins exist as monosaccharides (coffee, beer, and cocoa) and melanoproteins (bread and bakery products), depending on the food composition they form. The formation of melanoidins in foods depends on conditions such as composition of products, heat treatment time and temperature, pH, water and activity of reactants. Melanoidins have many beneficial effects on health, such as prebiotic, antioxidant, antimicrobial, anticarcinogenic, antihypertensive, xenobiotic enzyme activity, appetite regulation, and energy intake. In the gastrointestinal tract, melanoidins behave as dietary fibre by promoting the growth of bifidobacteria. In addition, melanoidins can preserve the quality of food by contributing to the texture and flavour of food. This review examines the formation, amount of food, mechanism of action and effects on human health of melanoidins.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"2023 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136203581","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

Properties enhancement of antimicrobial chitosan-deposited polylactic acid films via cold plasma treatment 冷等离子体处理增强抗菌壳聚糖聚乳酸膜的性能

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.53388/fh2023011

Guiyun Chen, Tong Yang, Yu-He Wang, Shuhong Li, Ye Chen

{"title":"Properties enhancement of antimicrobial chitosan-deposited polylactic acid films via cold plasma treatment","authors":"Guiyun Chen, Tong Yang, Yu-He Wang, Shuhong Li, Ye Chen","doi":"10.53388/fh2023011","DOIUrl":"https://doi.org/10.53388/fh2023011","url":null,"abstract":"The present study aimed to understand the effect of dielectric barrier discharge cold plasma (DBD-CP) technology on the antimicrobial chitosan deposition and the properties enhancement of polylactic acid (PLA) films. The results indicated that DBD-CP was an effective method for improving the adhesion and surface hydrophilicity of PLA, facilitating the deposition of chitosan coating. This modification was attributed to the increased surface roughness, as well as the presence of polar functional groups observed through atomic force microscopy, surface free energy and Fourier transform infrared spectroscopy analysis. The study further revealed that both water resistance and mechanical properties were significantly improved after DBD-CP treatment, which was positively correlated with the amount of chitosan deposited on the PLA surfaces. Following comprehensive evaluation, the treatment at 75 W was determined as the optimal condition for enhancing the properties. Additionally, the modified film exhibited strong antimicrobial activity against Staphylococcus aureus. Consequently, the DBD-CP technology could be a promising tool for better utilization of PLA-based materials in the antibacterial food packaging industry.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81841741","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

Estimating meat consumption based on economic indicators using linear regression analysis approach: A case study of Türkiye 基于经济指标的线性回归分析方法估算肉类消费——以浙江为例

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23020

Hande Mutlu Öztürk, H. Öztürk

{"title":"Estimating meat consumption based on economic indicators using linear regression analysis approach: A case study of Türkiye","authors":"Hande Mutlu Öztürk, H. Öztürk","doi":"10.3153/fh23020","DOIUrl":"https://doi.org/10.3153/fh23020","url":null,"abstract":"The main idea of this study is to investigate Türkiye’s meat consumption, projection and supplies by using the structure of the Turkish meat industry and Turkish economic indicators. This present study develops several models for the analysis of meat consumption and makes future estimations based on the Regression Analysis Meat Consumption Model (RAMCM). Four forms of Regression Analysis models are used to estimate meat consumption. These models are named Multiple Linear Regression Analysis (MULIRA), Linear Regression Analysis (LIRA), Polynomial Linear Regression Analysis (POLIRA), and Logarithmic Linear Regression Analysis. The models developed in the linear and non-linear forms are applied to estimate meat consumption in Türkiye based on social and economic indicators; Population, Gross National Product (GNP) per capita, Imports of goods and services (% of GDP), Exports of goods and services (% of GDP), electricity consumption per capita, unemployment, Gross capital formation (% of GDP) figures. It may be concluded that the Multiple Linear Regression Analysis models can be used as alternative solutions and estimation techniques for any country's future meat consumption values.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84160574","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

Effect of coffee nutraceutical components and caffeine on energy regulation and exercise performance 咖啡营养成分和咖啡因对能量调节和运动表现的影响

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23016

Leyla Erul, T. Özcan

引用次数: 0

Latest advances in epigenetic mechanisms of nutrients in breast cancer and the relation of homocysteine mechanism 乳腺癌中营养物质表观遗传机制研究进展及同型半胱氨酸机制的关系

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.53388/fh2023008

R. Kocatürk, V. E. Atalay

引用次数: 0

Antimicrobial and antioxidant activities of Algerian prickly pears and two cultivars dates (Mech-Degla and Frezza) 阿尔及利亚刺梨和两个品种枣(Mech-Degla和Frezza)的抗菌和抗氧化活性

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23021

Asma Temagoult, Y. Noui, B. Zitouni

{"title":"Antimicrobial and antioxidant activities of Algerian prickly pears and two cultivars dates (Mech-Degla and Frezza)","authors":"Asma Temagoult, Y. Noui, B. Zitouni","doi":"10.3153/fh23021","DOIUrl":"https://doi.org/10.3153/fh23021","url":null,"abstract":"This research aims to evaluate the biological activities and physicochemical characterization of the Algerian prickly pear and two varieties of dates (Mech-Degla and Frezza). The phenolic content of these fruits was determined by the Folin-Ciocalteu method. Then, antioxidant activities were studied using two different methods. The antimicrobial activities of the fruit were tested against four bacterial strains and two fungi and then compared to commercial antibiotics. Mech-Degla extract showed a strong antibacterial and antifungal inhibitory effect evaluated against S. aureus, Streptococcus spp, E. coli, P. aeruginosa, G. capitatum, and Candida spp. While Frezza date extract and prickly pear showed a weak effect against some bacterial strains, they had no inhibitory effect on fungi. The antimicrobial activity of Mech-Degla is superior to amikacin, ampicillin, and gentamicin. The Frezza variety had the highest antioxidant capacity, followed by Mech-Degla and the low iron reduction capacity is related to prickly pears. The tested fruits had high levels of polyphenols and flavonoids. This study confirms those species' antioxidant activity and antimicrobial properties and the critical effect of natural antibiotics compared to synthetic ones.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88610276","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