NFS Journal最新文献

{"title":"The effect of the hydrophilic and lipophilic herbal extracts on the oxidative stability of cooking plant oils during low- and high-temperature heating","authors":"Natalia Mikołajczak, Małgorzata Tańska, Iwona Konopka","doi":"10.1016/j.nfs.2021.10.002","DOIUrl":"10.1016/j.nfs.2021.10.002","url":null,"abstract":"<div><h3>Background</h3><p>Recently, the most commonly used cooking oils in the world are obtained from corn germ, soybean, sunflower and rape seeds. Also, refined flaxseed oil is preferred for low-heat cooking in some countries. Use these oils instead of solid fats (including butter, shortening, lard and margarine) and tropical oils (including palm and coconut oil) can be healthy choice, because of lower saturated fat content. Unfortunately, repeated or high-temperature heating may result in oil decompose to form unwanted hazardous substances which can pose harmful effects to the health. The well-known natural method to limit oil oxidation is the used of herbs and spices, which also can improve the taste and aroma properties of food. The aim of the study was to evaluate the effect of added herbal extracts on the oxidative stability of two cooking plant oils (refined rapeseed oil, refined flaxseed oil) during low- and high-temperature heating.</p></div><div><h3>Methods</h3><p>Hydro- and lipophilic extracts were prepared from popular commercial dried herbs (thyme, parsley, caraway, oregano, basil, dill) using 70% methanol and <em>n</em>-hexane, respectively. Cooking plant oils were characterized by quality indices, fatty acid composition and content of bioactive compounds, while in the herbal extracts' composition and content of pigments, total phenolic compounds, flavonoids, tocols and antioxidant capacity were examined. The oxidative stability of cooking plant oils, without and with the addition of herbal extracts, was determined in the Rancimat test at 110 and 150 °C for refined rapeseed oil and 80 and 110 °C for refined flaxseed oil.</p></div><div><h3>Results</h3><p>It was found that the addition of herbal extracts had varied effect on oxidative stability of flaxseed and rapeseed oils at low- and high-temperature heating. Flaxseed oil was generally well-protected by thyme hydro- and lipophilic extracts regardless of temperature heating (induction period increase by 18–24%). Also, hydrophilic parsley and lipophilic oregano extracts improved this oil oxidative stability at low temperature (induction period increase by 10–17%), while lipophilic extracts from caraway and dill were more effective at high temperature (induction period increase by 20–26%). In turn, all extracts improved the rapeseed oil oxidative stability under low-temperature heating (induction period increase by 11–24%), but they were ineffective during high-temperature heating. The better additives for this oil were both type extracts obtained from thyme and oregano, which were characterized by the highest content of antioxidants, total phenolic compounds and tocopherols, mainly α-tocopherol. The results suggest a greater difference in content of phenolic compounds for extracts obtained by using of different solvents then from different herbs. In turn, the herb type had a strong impact on the content of pigments and tocopherols.</p></div><div><h3>Conclusions</h3><p>Results confir","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"25 ","pages":"Pages 41-50"},"PeriodicalIF":0.0,"publicationDate":"2021-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364621000250/pdfft?md5=88d4d20accc4267db688f13efad707f9&pid=1-s2.0-S2352364621000250-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46542931","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The food ingredients of different extracts of Lasia spinosa (L.) Thwaites can turn it into a potential medicinal food","authors":"Md. Shahidul Islam ,&nbsp;Md. Mamunur Rashid ,&nbsp;A.M. Abu Ahmed ,&nbsp;A.S.M. Ali Reza ,&nbsp;Md. Atiar Rahman ,&nbsp;Tasrina Rabia Choudhury","doi":"10.1016/j.nfs.2021.11.002","DOIUrl":"10.1016/j.nfs.2021.11.002","url":null,"abstract":"<div><h3>Background and objective</h3><p>This research investigated the functional food potential of <em>L. spinosa through nutritional and phytochemical</em> evaluation.</p></div><div><h3>Material and methods</h3><p>Different solvent-extracts of L. <em>spinosa</em> extracts were GC–MS- analyzed, evaluated for antioxidative and nutritional status especially carbohydrates, polysaccharides, fat, protein, beta carotene, and lycopene contents. Minerals (Fe, Cu, Ca, Cr), and heavy metal (As, Cd, Pb, Cr) contents were also measured followed by acute toxicity in animal model.</p></div><div><h3>Results</h3><p>GC–MS characterized compounds greatly differed based on seven different solvent-extracts. Promising antioxidative effects and nutritional values were recorded for at least five solvent-extracts. Worthy contents of carbohydrates, polysaccharides, β-carotene, lycopene, fat, protein and minerals were detected in the L. <em>spinosa</em>. Heavy metals contents (As, Cd, Pb, Cr) in L. <em>spinosa</em> extract was lower than detection limit.</p></div><div><h3>Conclusion</h3><p>Data demonstrate that L. <em>spinosa</em> stem and leaf could be potential source of functional food accredited with well-balanced nutrients and antioxidant properties.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"25 ","pages":"Pages 56-69"},"PeriodicalIF":0.0,"publicationDate":"2021-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364621000274/pdfft?md5=133e4527802d900868654ee03e7fcbc7&pid=1-s2.0-S2352364621000274-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47432483","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Reducing calories, fat, saturated fat and sodium in Myanmar recipes: Effect on consumer acceptance","authors":"Chaowanee Chupeerach ,&nbsp;Ei Mon Cho ,&nbsp;Uthaiwan Suttisansanee ,&nbsp;Rungrat Chamchan ,&nbsp;Chanakan Khemthong ,&nbsp;Nattira On-nom","doi":"10.1016/j.nfs.2021.11.001","DOIUrl":"10.1016/j.nfs.2021.11.001","url":null,"abstract":"<div><p>Non-communicable diseases (NCDs) affect many people in Myanmar where meals often contain high amounts of oil and salt that can lead to obesity and hypertension. Therefore, healthy Myanmar curry recipes and set menus were developed following the INMUCAL-Nutrients V.4.0 guidelines. Results from sensory evaluation and nutritional values before and after consumption were compared. Satiation and satiety were analysed using a visual analogue scale (VAS). Menus as pork curry and pork rib with fermented bamboo shoot curry were selected. After menu formulation, fat, saturated fat, and sodium decreased, while fibre increased (<em>p</em> &lt; 0.05). No significant differences were found between sensory attribute scores of the developed and control curry formulae. Two created set menus achieved healthy diet criteria with acceptability scores of 7.03 and 7.43 as ‘like moderately’ and ‘like very much.’ Satiation and satiety of these two healthy set menus recorded ‘satisfied’ and ‘semi-satisfied’ scores immediately after consumption and 120 min later. The results suggest that healthy Myanmar meals should be developed and promoted to the general public and patients to reduce fat and sodium intake and alleviate the occurrence of NCDs.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"25 ","pages":"Pages 51-55"},"PeriodicalIF":0.0,"publicationDate":"2021-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364621000262/pdfft?md5=08b911c7db8e7b20d2c015269871b15b&pid=1-s2.0-S2352364621000262-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45476387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Presence and strategic use of the Mediterranean Diet in food marketing: Analysis and association of nutritional values and advertising claims from 2011 to 2020","authors":"Mònika Jiménez-Morales ,&nbsp;Mireia Montaña Blasco","doi":"10.1016/j.nfs.2021.04.003","DOIUrl":"10.1016/j.nfs.2021.04.003","url":null,"abstract":"<div><p>The Mediterranean Diet (MD) has been recognized as a dietary pattern that has multiple benefits in health and many other sustainable development goals proposed by the United Nations. It was also recognized by UNESCO as the Intangible Cultural Heritage of Humanity. Aware of those benefits, advertising uses the MD as a claim to reach consumers. This paper aims to associate the nutritional values of those food and drink products advertised between 2011 and 2020 and the use of the “Mediterranean” concept as part of its marketing discursive strategy. To this end, a quantitative and qualitative methodology that included a content analysis of these advertisements was used. To determine the nutritional quality of those food products, the Nutri-Score system was utilized. The main findings concluded that most of the food products and drinks advertised under the concept “Mediterranean” are not included in the nutritional pyramid of the MD. Although some of the MD typical foods have reached a low nutritional food value due to their alteration with ultra-processed ingredients, it has been shown that the product categories, which falsely claim DM, have even a lower nutritional value. The study also pointed out the need for stricter regulation in food and beverage marketing since misleading language can damage consumers' health.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"24 ","pages":"Pages 1-6"},"PeriodicalIF":0.0,"publicationDate":"2021-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.nfs.2021.04.003","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43292870","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Corrigendum to “Coconut inflorescence sap enhances exercise performance and plasma antioxidant status in young active men” [NFS Journal 23 (2021) 37–43]","authors":"Ashish Joseph ,&nbsp;Svenia P. Jose ,&nbsp;Bintu T. Kalyan ,&nbsp;Renny R. Mammen ,&nbsp;I.M. Krishnakumar ,&nbsp;Bradley S. Fleenor ,&nbsp;Ratheesh Mohan","doi":"10.1016/j.nfs.2021.05.001","DOIUrl":"10.1016/j.nfs.2021.05.001","url":null,"abstract":"","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"24 ","pages":"Page 7"},"PeriodicalIF":0.0,"publicationDate":"2021-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.nfs.2021.05.001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41893186","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Baru (Dipteryx alata Vog.) fruit as an option of nut and pulp with advantageous nutritional and functional properties: A comprehensive review","authors":"Aline Medeiros Alves-Santos ,&nbsp;Daniela Canuto Fernandes ,&nbsp;Maria Margareth Veloso Naves","doi":"10.1016/j.nfs.2021.07.001","DOIUrl":"10.1016/j.nfs.2021.07.001","url":null,"abstract":"<div><p>Baru (<em>Dipteryx alata</em> Vog.) is a native Brazilian fruit consisting of a thin peel, a fibrous pulp, and a woody endocarp, which coats the nut covered by skin. The baru nut has relevant commercial value, and nutritional and functional properties. The peel and pulp are residues generated during the extraction of the nut in the agro-industrial processing of baru, and their chemical composition is poorly known. However, some studies indicate that they are a source of phytochemicals, such as dietary fiber and polyphenols, which have several health benefits, including prebiotic activity. This review presents an overview of the nutritional and functional attributes of the components of the baru fruit (nut, oil, skin, peel, and pulp); the health effects of the consumption of baru nut evidenced in preclinical and clinical studies; and the potential use of the different fractions of the baru fruit in functional food products.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"24 ","pages":"Pages 26-36"},"PeriodicalIF":0.0,"publicationDate":"2021-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.nfs.2021.07.001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48196892","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phytochemical and nutritional compositions and antioxidants properties of wild edible flowers as sources of new tea formulations","authors":"Ratchuporn Suksathan ,&nbsp;Apinya Rachkeeree ,&nbsp;Ratchadawan Puangpradab ,&nbsp;Kuttiga Kantadoung ,&nbsp;Sarana Rose Sommano","doi":"10.1016/j.nfs.2021.06.001","DOIUrl":"10.1016/j.nfs.2021.06.001","url":null,"abstract":"<div><p>In this research, 4 wild flowers of Thailand were initially analysed for phytochemicals, nutritional compositions as well as their antioxidants properties. <em>Bauhinia variegata</em> L. (BV), <em>Gmelina arborea</em> Roxb. (GA), <em>Shorea roxburghii</em> G. Don (SR) and <em>Viburnum inopinatum</em> Craib (VI) were collected from Queen Sirikit Botanic Garden (QSBG) edible collection. VI contained the highest dietary fiber (25.26%), vitamin C (3.47 mg/100 g) as well other minerals including calcium (790 mg/100 g), potassium (2370 mg/100 g). SI, on the other hand had higher fat (32.30%) and iron (7.53 mg/100 g) to the others. Protein was maximum in BV (10.26 g/100 g), while GA contained the highest values carbohydrate (68.43%) and sodium (14.07 mg/100 g). Screening tests for bioactive compounds showed that flavonoids and saponins were mostly found in both water and ethanolic extracts of flowers. Tannin and polyphenols were detected in flowers of SR and VI<em>.</em> Moreover, terpenoids were detected only in ethanolic extracts of SR and VI<em>.</em> Thereafter, quantitative measurements of antioxidative compounds from the water and ethanolic extracts of these flowers were compared. Total phenolic contents were the highest in both extracts of BV and GG<em>.</em> GA gave the highest total flavonoid content and anti-oxidative properties by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assays. The phenolic compounds were also characterised using High Performance Thin Layer Chromatography (HPTLC) and Thin Layer Chromatography/ Compact Mass Spectrometer (TLC/ CMS). The QSBG tea products that incorporated these wild flowers were formulated. The total phenolic contents, total flavonoid contents and antioxidants of these formulations were also reported.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"24 ","pages":"Pages 15-25"},"PeriodicalIF":0.0,"publicationDate":"2021-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.nfs.2021.06.001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48243895","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Can home-brewed Benifuuki green tea deliver health-relevant amounts of 3\"-O-methyl epigallocatechin gallate?","authors":"Tania Paquignon,&nbsp;Mathias Scholz,&nbsp;Benno F. Zimmermann","doi":"10.1016/j.nfs.2021.05.004","DOIUrl":"10.1016/j.nfs.2021.05.004","url":null,"abstract":"<div><p>Benifuuki is a cultivar of tea <em>(Camellia sinensis)</em> that contains 3\"-<em>O</em>-methylated epigallocatechin gallate (EGCg3\"Me). In vitro<em>,</em> animal and human studies have shown positive health effects of Benifuuki tea (or more specifically of EGCg3\"Me), such as allergy mitigation or prevention of cardiovascular diseases. In this article, suitability of the ISO 14502-2 method (slightly modified), that has been set up for the analysis of other flavanols in tea, was shown to be suitable for EGCg3\"Me and validated. Eight Benifuuki green tea samples from Japan were analyzed and contained 2.3 to 10.5 mg EGCg3\"Me per g in the leaves. Additionally, tea infusions were brewed according to the suppliers' recommendations and at 100 °C. The content of EGCg3\"Me in the infusions was compared to the effective doses in human trials. Three Benifuuki infusions brewed at recommended temperatures of 60 or 85 °C deliver in less than 2.5 L at least 34 mg of EGCg3\"Me, which is the minimal dose showing health effects in human studies. Using water of 100 °C, the EGCg3\"Me concentration in the infusions is roughly doubled. Some infusions exceeded the safe level of caffeine of 400 mg within drinkable volumes.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"24 ","pages":"Pages 8-14"},"PeriodicalIF":0.0,"publicationDate":"2021-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.nfs.2021.05.004","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44264514","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Study of different technological strategies for sugar reduction in muffin addressed for children","authors":"Rossella Caporizzi,&nbsp;Carla Severini,&nbsp;Antonio Derossi","doi":"10.1016/j.nfs.2021.04.001","DOIUrl":"10.1016/j.nfs.2021.04.001","url":null,"abstract":"<div><p>To exceed in sugar consumption is one of the main causes of overweight and obesity, especially for children and adolescent. However, sugar reduction, especially in baked goods, is challenging due to its effect not only on sensorial properties but also for other quality parameters.</p><p>Multiple technological strategies to obtain muffins at low sugar content addressed for children were studied. Specifically, the inhomogeneous spatial distribution of sucrose (1, 3 and 5 layers of food formula at different sugar content), the taste enhancement by vanillin addition (0, 1 and 2%) and the use of different particle size of sugar (200, 400 and 600 μm) were investigated through a Box-Behnken design. Physical attributes were negatively affected by spatial distribution due to the substantial role of sucrose in the expansion of muffins. Indeed, maximum height of homogeneous muffins was of 37.8 ± 3.9 mm, while in inhomogeneous samples reached values of ≈ 30 mm. The low expansion of inhomogeneous muffins was also attested by porosity fraction which notably decreased from 68.2% in 1-layer muffin to 58.4% and 65.6% in 3-layers and 5-layers muffins, respectively. The perception of sweetness was improved for the inhomogeneous muffins and with a mass fraction of added vanillin at 1% confirming its great potential as taste enhancer, especially when using particle size of sugar less than 400 μm. Based on sensorial and physical data, stratified muffins with 3 layers, a mass fraction of added vanillin at 1% and sugar particle size in the range between 200 and 600 μm, showed excellent results. The proposed strategy could be used to design and develop innovative muffins designed for children contributing in the reduction of sugar intake in the daily diet.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"23 ","pages":"Pages 44-51"},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.nfs.2021.04.001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45788798","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Coconut inflorescence sap enhances exercise performance and plasma antioxidant status in young active men","authors":"Ashish Joseph ,&nbsp;Svenia P. Jose ,&nbsp;Bintu T. Kalyan ,&nbsp;Renny R. Mammen ,&nbsp;I.M. Krishnakumar ,&nbsp;Bradley S. Fleenor ,&nbsp;Ratheesh Mohan","doi":"10.1016/j.nfs.2021.03.002","DOIUrl":"10.1016/j.nfs.2021.03.002","url":null,"abstract":"<div><h3>Purpose</h3><p>Nutrition has been increasingly recognized as a key component to optimal sports performance. Though several botanical agents have been reported to possess ergogenic potential, there exists a great interest for tasty and safe natural substances as performance boosters. In the present contribution, the ergogenic potential of a novel powder form of coconut inflorescence sap (CSP) was investigated for the first time.</p></div><div><h3>Method</h3><p>Out of the fourteen participants recruited, twelve recreationally active men completed the single-blinded, placebo-controlled, crossover study for 8 weeks. Running based anaerobic sprint test (RAST) and 2.4 km running test were performed as anaerobic and aerobic tests, respectively. In arm 1, the participants were received with either placebo (200 mL water containing 400 mg aspartame/day) or CSP (3 g in 200 mL water/day) for 21 days. After the washout period, arm 2 was performed with a reversed treatment regime. VO₂ max was estimated using a predictive formula.</p></div><div><h3>Results</h3><p>The primary outcome showed a significant enhancement in peak power and mean power (peak power from 3.67 W/kg b. wt. to 5.38 W/kg b. wt.; mean power from 3.47 W/kg b. wt. to 5.06 W/kg b. wt.). A significant (<em>p &lt; 0.001</em>) increase in VO₂ max among CSP condition compared to the placebo was observed (from 59.38 ± 2.15 mL/kg/min to 62.56 ± 0.52 mL/kg/min). Further, serum analysis revealed enhanced antioxidant status and reduced lactate dehydrogenase (<em>p &lt; 0.01</em>) levels without any significant changes (<em>p &gt; 0.05</em>) in safety parameters.</p></div><div><h3>Conclusion</h3><p>It was concluded that CSP possesses significant ergogenic effect and may find wide application as a natural ingredient for sports nutrition and energy drinks.</p></div><div><h3>Trail Registration</h3><p>The study was registered in Clinical Trial Registry of India (Reg No.: CTRI/2018/03/012551 dated 13/03/2018).</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"23 ","pages":"Pages 37-43"},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.nfs.2021.03.002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43132566","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}