Nutrition & Food Science最新文献

{"title":"Utilisation of Diospyros kaki L. (persimmon) as a functional ingredient to produce functional foods: a review","authors":"Naman Kaur, A. Kumari, A. Agarwal, M. Sabharwal, Saumya Dipti","doi":"10.1108/nfs-11-2021-0337","DOIUrl":"https://doi.org/10.1108/nfs-11-2021-0337","url":null,"abstract":"\u0000Purpose\u0000This study aims to discuss the nutritional value and potential nutraceutical properties of Diospyros kaki L. (DKL); to encapsulate recent studies conducted across the world to develop functional foods using different parts of Persimmon fruit to emphasise on the need for further research on Persimmon fruit.\u0000\u0000\u0000Design/methodology/approach\u0000The methodology of the study involved surveying primary and secondary information generated in the respective field of interest. The papers found most suited for the research problem and objective of the study were selected. The perspectives taken by different studies and researchers were synthesised to generate a solution to the research problems and to bridge the research gaps in the field.\u0000\u0000\u0000Findings\u0000As a result of the global rise in the prevalence of metabolic disorders, researchers are aimed at identifying nutrient rich foods and techniques to develop functional foods for the population. Researchers have recognised the role of fresh fruits and vegetables, whole grains and probiotics, are now interested in leveraging these foods by incorporating them in conventional foods, such as breads, jams, pastas and yoghurts as functional ingredients. One such food that has gained the interests of various researchers is DKL. Owing to its rich macro-and micro-nutrient, as well as phytochemical content various studies have been conducted to explore the possibility of using it as a functional ingredient to develop a range of foods.\u0000\u0000\u0000Research limitations/implications\u0000A limited studies are available that have investigated the effect of the functional foods developed using different parts of Persimmon fruit on different ailments.\u0000\u0000\u0000Originality/value\u0000This study collected the data/information from recently published research in the field of health and medicinal benefits of Persimmon fruits and its utilisation to develop functional food.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2022-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45570112","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":"Association of dietary inflammatory potential (DIP) and endothelial function biomarkers among females","authors":"M. Gholizadeh, E. Falahi, A. Hassanzadeh Keshteli, Ahmadreza Yazdan Nik, P. Saneei, Ahmad Esmaillzadeh, A. Saedisomeolia","doi":"10.1108/nfs-07-2021-0211","DOIUrl":"https://doi.org/10.1108/nfs-07-2021-0211","url":null,"abstract":"\u0000Purpose\u0000Dietary inflammatory potential (DIP) is a novel dietary index designed to evaluate individuals’ diets with considering inflammation and anti-inflammation score. In addition, adhesion molecules including soluble intracellular adhesion molecules-1 (sICAM-1), soluble cellular adhesion molecules-1 (sVCAM-1) and E-selectin are important biomarkers to assess endothelium dysfunction which are related to atherosclerosis and cardiovascular complications. Also, there is no study for assessing the association between adhesion molecules and DIP until now as well as other studies that assessed the relationship between dietary inflammatory index or DIP has controversy. The purpose of this cross-sectional study was to determine the correlation between DIP and endothelial markers such as E-selectin, sICAM-1 and sVCAM-1 among female nurses from Isfahan. In this study, DIP was used instead of DII.\u0000\u0000\u0000Design/methodology/approach\u0000This study was performed on 420 healthy nurses. The nurses were selected by random cluster sampling method from private and public Isfahan hospitals. A validated food frequency questionnaire (FFQ) was applied to assess the DIP. A fasting blood sample was collected for measuring the plasma levels of the endothelial markers and other variables.\u0000\u0000\u0000Findings\u0000After adjusting different potential confounders, no statistical association was found between DIP and sICAM-1, E–selectin and sVCAM-1 in Model I (P = 0.57, 0.98 and 0.45), Model II (P = 0.57, 0.98 and 0.45) and Model III (P = 0.67, 0.92 and 0.50) in comparison to the crude group (P = 0.35, 0.83 and 0.49, respectively).\u0000\u0000\u0000Originality/value\u0000The results revealed that the plasma levels of endothelial markers including E-selectin, sICAM-1 and sVCAM-1 were not significantly associated with DIP in female nurses.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2022-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48313732","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":"Pumpkin seed oil and zinc attenuate chronic mild stress perturbations in the cerebral cortex of rats","authors":"Marwa H. A. El-Azma, N. El-beih, K. El-Shamy, K. Koriem, Mahitab I. Elkassaby, W. El-Sayed","doi":"10.1108/nfs-10-2021-0315","DOIUrl":"https://doi.org/10.1108/nfs-10-2021-0315","url":null,"abstract":"Purpose\u0000This study aims to investigate the potential of pumpkin seed oil (PSO) and zinc to attenuate oxidative stress and neuroinflammation caused by chronic mild stress (CMS) in the cerebral cortex of male rats.\u0000\u0000\u0000Design/methodology/approach\u0000The rats were submitted to stress for six weeks and then the behavior of the rats was tested by forced swimming test (FST) and novel cage test. The treated groups were given venlafaxine (20 mg/kg), pumpkin seed oil (40 mg/kg) and zinc (4 mg/kg). The cortex homogenate was used for the detection of the oxidative stress parameters, the concentration of neurotransmitters, tumor necrosis factor-α (TNF-α) and interleukin 1β (IL-1β), Na+/K+-ATPase activity, and the expression of histamine N-methyltransferase (Hnmt) and tyrosine hydroxylase (Th).\u0000\u0000\u0000Findings\u0000CMS causes a significant increase in immobility time in the FST and a significant decrease in the number of rearing in the novel cage test. CMS group showed a significant increase in alanine aminotransferase (ALT) activity, levels of cortisol, TNF-α, IL-1β, nitric oxide and malondialdehyde. CMS caused a significant decrease in the concentrations of serotonin, GABA, norepinephrine, and the activities of glutathione peroxidase, catalase, superoxide dismutase and Na+/K+-ATPase. CMS caused a marked reduction in the expression of Hnmt and Th in the cortex. PSO and zinc attenuated the Na+/K+-ATPase activity, oxidative parameters and neuroinflammation induced by the CMS, and this was reflected by the elevation of the concentration of neurotransmitters and reduction of cortisol and ALT, in addition to the behavior normalization. PSO and zinc attenuated the CMS by improving the antioxidant milieu and anti-inflammatory status of the cerebral cortex.\u0000\u0000\u0000Originality/value\u0000There are no studies on the effect of pumpkin seed oil on depression","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2022-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43291708","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":"Perceived social support is greater among food secure Iranian households during the COVID-19 outbreak","authors":"N. Ezzeddin, N. Kalantari, Zahra Veysi","doi":"10.1108/nfs-07-2021-0216","DOIUrl":"https://doi.org/10.1108/nfs-07-2021-0216","url":null,"abstract":"\u0000Purpose\u0000Coronavirus Disease 2019 (COVID-19) pandemic has affected many different aspects of people’s lives around the world, including household food security. This study aims to investigate the food security status and its determinants, with emphasis on perceived social support among the Iranian population during the epidemic..\u0000\u0000\u0000Design/methodology/approach\u0000This cross-sectional study was conducted among 2,871 Iranian adults by social media in all provinces of the country. Demographic and socioeconomic information, household food security status and perceived social support status were assessed by the validated questionnaires. Data was analyzed by statistical package for the social sciences version 22.0, with one-way ANOVA, Chi-square and multinomial logistic regression tests.\u0000\u0000\u0000Findings\u0000The prevalence of food security among the studied population was 55.2%. The results indicated that perceived social support plays a protective role on food security [odds ratio (OR) = 1.07, confidence interval (CI) = 1.06, 1.09, P-value < 0.001]. Reduced income during the epidemic [OR = 0.29, CI = 0.17, 0.47, P-value < 0.001] and presence of an old person (>65 years old) in the household [OR = 1.72, CI = 1.14, 2.60, P-value < 0.05], were significantly higher among moderate to severe food insecure group than food-secure group. More monthly income [OR = 0.28, CI = 0.13, 0.57, P-value < 0.001] and homeownership [OR = 1.83, CI = 1.22, 2.75, P-value < 0.05] were also predictors of food security status.\u0000\u0000\u0000Originality/value\u0000The development of supportive strategies which act immediately can protect vulnerable people against the consequences of the epidemic, including food insecurity. Long-term planning should also be considered to improve society’s resistance against such disasters.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2022-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42823180","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":"Adherence to Mediterranean diet among adults during the COVID-19 outbreak and the economic crisis in Lebanon","authors":"Joanne Karam, Wissam Ghach, Carol Bouteen, Mary-Joe Makary, M. Riman, Mireille Serhan","doi":"10.1108/nfs-10-2021-0325","DOIUrl":"https://doi.org/10.1108/nfs-10-2021-0325","url":null,"abstract":"\u0000Purpose\u0000The purpose of this study is to assess the adherence to MedDiet among adults during the COVID-19 pandemic and the economic crisis, using the validated 14-item MedDiet assessment tool.\u0000\u0000\u0000Design/methodology/approach\u0000A quantitative research approach, based on the distribution of an online survey throughout the social media platforms, via networking, was the applied method. The structure of the survey included the socio-economic and demographic data along with the weekly adherence to physical activity; and the validated MedDiet assessment tool. The target population included 1,030 Lebanese adults from all provinces. Descriptive statistics were used to explore the characteristics of the sample population. Adherence to the MedDiet was determined by the Med-Diet score ≥ 9. Significant differences among the variables and the adherence to the MedDiet were examined using the chi-square test.\u0000\u0000\u0000Findings\u0000Mean adherence to the MedDiet was found to be lower than an adequate score among 60.8% of participants [mean adherence 8/14 < 9 (S.D. 2.2)]. Participants from North Province, those aged 45 years and above, university graduates, participants with an average income and those who exercised for a minimum of 30 min for three times/week had a higher mean of adherence compared to other groups. Higher percentage of those who exercised had adequate adherence compared to those who exercised less or did not. More than 50% of the participants consumed olive oil, vegetables, red meat, butter/margarine, sugary drinks, commercial sweets and sofrito according to recommendations. Less than 50% of the participants consumed fruits, nuts, fish and wine according to the MedDiet standards. More men consumed fruits (55.1%), wine (21%), fish (29%) and nuts (48.5%) than women according to the MedDiet recommendations; however, more women consumed legumes (69.7%) and Sofrito (88.4%) than men, in addition more women preferred consuming chicken over meat (72.3%).\u0000\u0000\u0000Originality/value\u0000The findings call for an urgent need of spreading national awareness among adult population in Lebanon to increase the adherence to MedDiet. To add, information gained from this study serve to help understanding nutritional behavior during the COVID-19 pandemic and the economic crisis, so public health authorities can start planning to save the threatened health-care system and preserve the wellness of the population.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2022-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42332283","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":"Chocolate craving: does it affect eating attitude and body mass index?","authors":"N. Sanli̇er, Büşra Açıkalın, Elif Eroglu, F. Kılınç, B. Çelik","doi":"10.1108/nfs-09-2021-0283","DOIUrl":"https://doi.org/10.1108/nfs-09-2021-0283","url":null,"abstract":"\u0000Purpose\u0000Some kinds of foods, by producing an effect like addiction, may trigger overeating. This paper aims to investigate whether excessive chocolate consumption and hunger cause food addiction.\u0000\u0000\u0000Design/methodology/approach\u0000Food cravings questionnaire-trait-reduced (FCQ-T-r), food cravings questionnaire-state (FCQ-S) and eating attitude test-26 (EAT-26) scales were used. The relation between chocolate addiction, anthropometric measurements, demographic characteristics, eating behavior of the people were analyzed. The study was conducted on 864 individuals between 17 and 64 years old (men = 327, women = 537).\u0000\u0000\u0000Findings\u0000As the body mass index (BMI) of the individuals increased, chocolate craving, chocolate hunger, thought of eating chocolate, lack of control of chocolate increased. Also, significant correlations were determined with BMI, respectively, (r = 0.39; r = 0.32; r = 0.33; r = 0.29; p < 0.001). The lack of control overeating chocolate, craving for chocolate was found to be higher in female participants than in male participants. It was seen that craving for chocolate decreases (r = −0.17; p < 0.001) with increasing age; this was more apparent in male participants compared to female participants. Besides, significant correlation was found (r = 0.76, p < 0.05) between the EAT-26, the craving to eat chocolate in this study. It was seen that individual, who were excessively eager to consume chocolate, exhibited abnormal eating behavior (29.50 ± 12.09). This showed that there is a positive relation (r = 0.08, p < 0.001) between food addiction, eating attitude disorder.\u0000\u0000\u0000Originality/value\u0000Food craving increases the consumption of food, especially chocolate, sugar, with high carbohydrate content and energy. This can lead to overeating and being overweight.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":"1 1","pages":""},"PeriodicalIF":1.2,"publicationDate":"2022-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41337814","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 high pressure processing on microbiological, nutritional and sensory properties of food: a review","authors":"Ajith Amsasekar, R. Mor, Anand Kishore, Ashutosh Kumar Singh, Saurabh Sid","doi":"10.1108/nfs-08-2021-0249","DOIUrl":"https://doi.org/10.1108/nfs-08-2021-0249","url":null,"abstract":"\u0000Purpose\u0000The increased demand for high-quality, nutritionally rich processed food has led to non-thermal food processing technologies like high pressure processing (HPP), a novel process for microbial inactivation with minimal loss of nutritional and sensory properties. The purpose of this paper is to highlight the impact of HPP on the microbiological, nutritional and sensory properties of food.\u0000\u0000\u0000Design/methodology/approach\u0000Recent research on the role of HPP in maintaining food quality and safety and the impact of process conditions with respect to various food properties have been explored in this paper. Also, the hurdle approach and the effectiveness of HPP on food quality have been documented.\u0000\u0000\u0000Findings\u0000HPP has been verified for industrial application, fulfilling the consumer demand for processed food with minimum nutrition loss at low temperatures. The positive impact of HPP with other treatments is known as the hurdle approach that enhances its impact against microorganism activity and minimizes the effects on nutrition and sensory attributes.\u0000\u0000\u0000Originality/value\u0000This paper highlights the impact of HPP on various food properties and a good alternative as non-thermal technology for maintaining shelf life, sensory properties and retention of nutrients.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2022-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49527160","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":"Bacterial viability, antioxidant stability, antimutagenicity and sensory properties of onion types fermentation by using probiotic starter during storage","authors":"S. T. Al-Sahlany, A. Niamah","doi":"10.1108/nfs-07-2021-0204","DOIUrl":"https://doi.org/10.1108/nfs-07-2021-0204","url":null,"abstract":"\u0000Purpose\u0000The purpose of this study was to assess the bacterial viability, antioxidative activity, antimutagenicity and sensory evaluation of fermented onion types by using probiotic starters after fermentation at 37 °C for 24 hours and storage in the refrigerator for 28 days.\u0000\u0000\u0000Design/methodology/approach\u0000For onion fermentation, Lactobacillus acidophilus (LA-5), Bifidobacterium bifidum (BB-12), and Streptococcus thermophilus (ST) were utilised. This research was conducted on three types of onion: white onion, red onion and scallion. With a 5% brine solution, the onions were sliced into 3-5 cm long and 1-2 cm wide slices. The process of fermentation was achieved by adding 2% (108 CFU/ gm) of fresh probiotic starter and incubating it for 24 hours at 37 °C. The fermented onion samples were kept in the refrigerator for 28 days. After fermentation and storage, the pH and total acidity were estimated, the vitality of probiotic bacteria was evaluated in samples of the onion species. The Gas chromatography-mass spectrometry (GC-MS) technique was used to identify the bioactive components in fermented onion types. The antioxidant activity of fermented onions was measured using the 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging activity assay and the hydroxyl radical scavenging activity test. The Ames test was used to detect the antimutagenicity of fermented onion samples.\u0000\u0000\u0000Findings\u0000After fermentation, the fermented scallion (p = 0.036) has the highest vitality of all the starter bacteria species. The fermentation of onion types produced a pH of between 4.1–4.7 and 0.19–0.23% total acidity, which is in the range of reduced 3.1–3.5 pH values and 0.42–0.63% total acidity after 28 days. The viability of Lactobacillus acidophilus and Bifidobacterium bifidum in fermented scallions was Log. 7.79 and 7.57 CFU/gm. The GC-MS technique found 14 bioactive compounds in fermented white onions and 13 compounds in fermented white onions, with 15 compounds in scallion fermentation. The majority of these bioactive compounds are strong antioxidants. The antioxidant properties of fermented scallion significantly increased after 28 days of storage time, showing an inhibitory effect on the DPPH assay (p = 0.02) and the scavenging activity of the hydroxyl radical assay (p = 0.01). Sensory evaluation tests revealed that the fermented scallion was a suitable product in terms of appearance, aroma and overall acceptability.\u0000\u0000\u0000Originality/value\u0000Commercially accessible probiotic foods account for a sizable portion of the consumer market. Furthermore, as consumer interest in healthy eating grows, so does demand for plant-based goods. All onion types fermented with probiotic bacteria have many chemical compounds that have both antioxidant and carcinogenic activity. The fermented scallion onion sample was significantly superior to the rest of the other types of onions.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2022-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44560054","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":"Effect of fermented cassava tuber on the gene expression of PI3K/Akt signaling and AMPK pathway in STZ-NA-induced diabetic rats","authors":"R. Kusuma, D. Puspaningtyas, P. Sari","doi":"10.1108/nfs-01-2021-0017","DOIUrl":"https://doi.org/10.1108/nfs-01-2021-0017","url":null,"abstract":"\u0000Purpose\u0000The downstream insulin signaling, such as phosphatidylinositol-3-kinase (PI3K)/protein kinase B (Akt) pathway, is an important step for skeletal glucose disposal through the translocation of glucose transporter (GLUT)-4. In addition, the master of energy regulator adenosine monophosphate-activated kinase (AMPK) is also involved in GLUT-4 translocation, independent from the PI3K/Akt pathway. Fermented cassava tuber or gatot is a traditional food from Indonesia with antihyperglycemic properties. However, the molecular mechanism leading to this effect is unclear. Therefore, this paper aims to evaluate whether the antidiabetic activity of gatot is through PI3K/Akt dependent or AMPK pathway.\u0000\u0000\u0000Design/methodology/approach\u0000Diabetes mellitus was induced in 20 male Wistar rats by intraperitoneal injection of 65 mg/kg body weight streptozotocin and 230 mg/kg body weight nicotinamide. Diabetic rats were randomly allocated into four groups; negative control, positive control (metformin 100 mg/kg body weight), fermented cassava diet replacing 50% of carbohydrate (FC-50) and 100% of carbohydrate (FC-100) in the diet. Serum glucose, insulin and lipid profile were analyzed before and after four weeks of intervention. Genes expression of PI3K subunit alpha, PI3K subunit beta, PI3K regulatory subunit, Akt and AMPK were analyzed using real time polymerase chain reaction (PCR). GLUT-4 protein expression was performed using immunohistochemistry.\u0000\u0000\u0000Findings\u0000There is a significant difference (p = 0.000) in serum glucose, insulin, total cholesterol, triglyceride, high density lipoprotein (HDL)-cholesterol and LDL-cholesterol between groups. Skeletal AMPK gene expression was higher and significantly different between FC-100 (p = 0.006) and healthy control groups. No significant difference was observed in the messenger ribonucleic acid (mRNA) expression of the PI3K/Akt pathway among groups. GLUT-4 expression was highly expressed in a positive control group followed by FC-100.\u0000\u0000\u0000Research limitations/implications\u0000This paper did not characterize the bioactive component that is responsible for increasing mRNA expression of AMPK. This paper also did not analyze the phosphorylation of PI3K/Akt and AMPK that are important in activating the protein.\u0000\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, this is the first study that showed the antidiabetic activity of traditional fermented food is through AMPK-dependent activity.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2022-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46129251","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":"Benzene food exposure and their prevent methods: a review","authors":"P. Sadighara, Mohadeseh Pirhadi, Melina Sadighara, Parisa Shavaly-Gilani, Mohammad Zirak, T. Zeinali","doi":"10.1108/nfs-10-2021-0306","DOIUrl":"https://doi.org/10.1108/nfs-10-2021-0306","url":null,"abstract":"\u0000Purpose\u0000Benzene contamination has been reported in some food groups. This study aims to identify high-risk foods groups to assess exposure to benzene.\u0000\u0000\u0000Design/methodology/approach\u0000Benzene is a hazardous volatile organic compound commonly used in the production of chemicals, detergents, paints and plastics. In addition, benzene is present in food and beverages.\u0000\u0000\u0000Findings\u0000Citrus juice-based beverages are usually more contaminated with benzene than other beverages. Benzene was also detected in carbonated beverages, fruit juices, pickles, lime juices, mayonnaise and salad dressing. Smoked and canned products have higher content of benzene. Aromas that are used in food contained benzene. Food packaging is one of the sources of benzene contamination of food. One of the reasons for its formation in food staff is due to the reaction of vitamin C (or similar acid) with benzoate, which is mainly used as a preservative in various foods.\u0000\u0000\u0000Practical implications\u0000Foods contaminated with benzene were determined. Moreover, mechanisms of its formation and some preventive measures were discussed.\u0000\u0000\u0000Originality/value\u0000This review determined the amount of benzene in foods, mechanism of formation and suggestion for prevention of benzene contamination in food.\u0000","PeriodicalId":19376,"journal":{"name":"Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2022-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45011094","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}