Journal of Nutrients最新文献

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Nutritional Values and Potential Health Benefits of Millets- A Review 小米的营养价值和潜在的健康益处综述

Journal of Nutrients Pub Date : 2022-10-20 DOI: 10.18488/87.v8i1.3176

A. Mishra, B. Pattnaik, T. Dutta, I. Baitharu

{"title":"Nutritional Values and Potential Health Benefits of Millets- A Review","authors":"A. Mishra, B. Pattnaik, T. Dutta, I. Baitharu","doi":"10.18488/87.v8i1.3176","DOIUrl":"https://doi.org/10.18488/87.v8i1.3176","url":null,"abstract":"In the era of 21st century, rapid urbanisation, climate change, increased population, scarcity of water and increased dry land are the factors responsible for the worldwide agricultural and nutritional challenges. As a widely cultivated popular grain in arid and semiarid regions across the globe, Millets can act as a multifaceted solution to the above global challenges because of their rich vitamins, minerals, phytochemicals and anti-oxidant content. In addition to vitamins, Millets are the rich source of flavanoids such as apigenin, catechin, daisein, orientin, isoorientin, lutolin, quercetin, vitexin, isovitexin, myricetin sponarin, violanthin, lucenin-1, and tricin. Further, the presence of essential amino acids enriches the nutritive potential of Millets. The rich anti-oxidant content in Millets reduces oxidative stress in human and animal models by significantly minimizing Reactive Oxygen Species (ROS) generation. Several bioactive principles in Millets are known to decrease cardiovascular risk, diabetes, ageing and even cancer. However, nutritive and therapeutic potentials of bioactive compounds found in Millets are underexplored and a systematic review encompassing available data in literature is grossly missing. The aim of this review is to compile the recent advances that have been carried out covering nutritional properties, processing technologies and their effects in reducing anti-nutritional factors enhancing nutrient bioavailability along with the potential health benefits of millets. Consumption of various traditional and modern millet based food and studies conducted in examining the bioavailability of minerals after consuming millet based food is also discussed in this review.","PeriodicalId":306933,"journal":{"name":"Journal of Nutrients","volume":"89 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134526730","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: 6

Anti-Oxidative and Sensory Properties of Rice Cooked with Thaumatoccoccus Danielli Leaf Extracts 大黄球藻叶提取物煮熟大米的抗氧化和感官特性

Journal of Nutrients Pub Date : 2022-09-28 DOI: 10.18488/87.v8i1.3141

Osunrinade Oludolapo Akinyemi, Taiwo Olajesu Blessing, Adedokun Simeon Olayiwola

{"title":"Anti-Oxidative and Sensory Properties of Rice Cooked with Thaumatoccoccus Danielli Leaf Extracts","authors":"Osunrinade Oludolapo Akinyemi, Taiwo Olajesu Blessing, Adedokun Simeon Olayiwola","doi":"10.18488/87.v8i1.3141","DOIUrl":"https://doi.org/10.18488/87.v8i1.3141","url":null,"abstract":"The use of leaf for wrapping food is an ancient practice. Wrapping of cooked rice with Thaumatococcus daniellii have been reported to increase consumers’ appeal and functionality. There is dearth of information on exploring the use of T. daniellii leaf extract as an additive during rice cooking. This study evaluated the antioxidant and sensory properties of rice cooked with the inclusion of Thaumatococcus danielli leaf extract. Cold extraction of leaf was done using hexane, ethyl acetate, methanol, and water. The rice samples cooked with different Thaumatococcus danielli leaf extracts were analyzed for antioxidant and colour properties using standard methods. Sensory evaluation of cooked rice samples using 9-point hedonic scale was carried out by thirty-member panelists. The antioxidant properties determined were total phenolic content (0.37- 0.44 mg/g), Total flavonoid content (6.6-7.9 mg/100g), 1,1-diphenyl-2-picrylhydrazyl (29.96 -39.82%), total antioxidant capacity (3.57-4.71 mg/g), ferric reducing antioxidant power (3.93-4.37 mg/100g). The instrumental lightness (L*) measurement of cooked rice ranged from 44.13 to 53.95, redness and greenness (a*) ranged from -4.91 to -3.02, yellowness – blue (b*) ranged from 13.22 to 15.94. Sensorial assessment showed that rice cooked with water extract of T. daniellii leaf was the most acceptable. There was significant difference (p<0.05) in antioxidant, colour and sensory properties of cooked rice samples. Thaumatococcus daniellii leaf extracts increased the antioxidant properties of cooked rice and imparted a higher sensorial acceptability.","PeriodicalId":306933,"journal":{"name":"Journal of Nutrients","volume":"93 21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128970044","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

A Preliminary Cross-Sectional Assessment on Exclusive Breastfeeding among Women Attending a Postnatal Clinic at the Holy Family Hospital, Techiman, Ghana 对在加纳特希曼圣家医院产后诊所接受纯母乳喂养的妇女的初步横断面评估

Journal of Nutrients Pub Date : 2021-09-20 DOI: 10.18488/journal.87.2021.71.8.13

E. Agyarko, Akua Serwaa Bonsu, Ato Kwamena Tetteh

{"title":"A Preliminary Cross-Sectional Assessment on Exclusive Breastfeeding among Women Attending a Postnatal Clinic at the Holy Family Hospital, Techiman, Ghana","authors":"E. Agyarko, Akua Serwaa Bonsu, Ato Kwamena Tetteh","doi":"10.18488/journal.87.2021.71.8.13","DOIUrl":"https://doi.org/10.18488/journal.87.2021.71.8.13","url":null,"abstract":"Exclusive breastfeeding (EBF) for the first six months of life has remained low in Ghana, despite strong evidence of benefits to babies/infants that supports the practice. This study is a preliminary assessment of the adherence to EBF among mothers attending the postnatal clinic. Methods: The study was cross-sectional, involving 85 breastfeeding mothers who attended the postnatal clinic at the Holy Family Hospital, Techiman. A structured questionnaire was used to collect data on socio-demographic information and adherence to EBF. A total of 85 mothers and their babies (50 females and 35 males) participated in the study. Out of this total, 45.9% (39/85) were exclusively breastfed, while 54.1% (46/85) were non-exclusively breastfed. About 17.6% of the mothers with Junior High School (JHS) education exclusively breastfed their babies compared to those with Senior High School (SHS) (15.3%) and tertiary (12.9%) (p > 0.05). Babies who were not exclusively breastfed were 12.9% (11/85), 17.6% (15/85), and 23.5% (20/85) for mothers with JHS, SHS, and tertiary education respectively (r = 0.182, p = 0.096). The distribution of weight classification among exclusive and non-exclusively breastfed babies was significantly different (χ2 = 13.583, p 0.001). The findings of this study provide a preliminary assessment of adherence to EBF in Techiman, Ghana. Exclusive breastfeeding practices appear suboptimal. Education and working status of mothers negatively impact adherence on exclusive breastfeeding. Interventions emphasizing the continuous education of mothers could promote exclusive breastfeeding.","PeriodicalId":306933,"journal":{"name":"Journal of Nutrients","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115452904","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