Food Science & Nutrition Research最新文献_第2页

Consensus NHF-CAFSANI Summit on Food, Drinks and Cardiovascular Health: A Multisectoral Approach to Reducing NCDs in Nigeria. nif - cafsani食品、饮料和心血管健康首脑会议:在尼日利亚采取多部门方法减少非传染性疾病。

Food Science & Nutrition Research Pub Date : 2022-12-31 DOI: 10.33425/2641-4295.1061

Ogunmoyela Olugbenga, Akinroye Kingsley Kola, Oni Blessing, Atinmo Tola, Ademusan Enitan

{"title":"Consensus NHF-CAFSANI Summit on Food, Drinks and Cardiovascular Health: A Multisectoral Approach to Reducing NCDs in Nigeria.","authors":"Ogunmoyela Olugbenga, Akinroye Kingsley Kola, Oni Blessing, Atinmo Tola, Ademusan Enitan","doi":"10.33425/2641-4295.1061","DOIUrl":"https://doi.org/10.33425/2641-4295.1061","url":null,"abstract":"The increasing prevalence of non-communicable diseases (NCDs) in Nigeria, like many other developing countries, has become worrisome. With the pre-existing health burden due to malnutrition, the challenges of low productivity, poverty, reduced economic growth and development are exacerbated. It is also a significant threat to the attainment of the Sustainable Development Goals (SDGs) in Nigeria. Several risk factors have been associated with this increased burden, including genetic, environmental, and behavioural. The rise in urbanization and globalization has undoubtedly had a significant influence on consumer food and drink preferences and choices. Many of the risk factors are preventable with changes in diet, lifestyle, alcohol, and drug use, among other measures. However, to prevent the growing occurrence of NCDs in Nigeria, critical and relevant stakeholders must work together with a definite agenda and concerted efforts to combat this challenge. This paper examines the roles of stakeholders, including global and national governments, industry, and consumers, and advocates a holistic and genuine commitment to measures that will fast-track the implementation of various recommendations such as WHO SHAKE and use of Front of Pack Labelling.","PeriodicalId":352761,"journal":{"name":"Food Science & Nutrition Research","volume":"62 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128895729","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

Extract of Fermented and Non-Fermented Seeds of Parkia Biglobosa Attenuates Hyperglycaemia and Related Nephropathy in Type 2 Diabetes Mellitus Animals. 发酵和非发酵枇杷种子提取物对2型糖尿病动物高血糖及相关肾病的抑制作用

Food Science & Nutrition Research Pub Date : 2022-06-30 DOI: 10.33425/2641-4295.1053

Opoku Rosemond S, Larbie Christopher, Lutterodt Herman E, Genfi Ampem K.A, Dumfeh Emmanuel, Perez Danso

{"title":"Extract of Fermented and Non-Fermented Seeds of Parkia Biglobosa Attenuates Hyperglycaemia and Related Nephropathy in Type 2 Diabetes Mellitus Animals.","authors":"Opoku Rosemond S, Larbie Christopher, Lutterodt Herman E, Genfi Ampem K.A, Dumfeh Emmanuel, Perez Danso","doi":"10.33425/2641-4295.1053","DOIUrl":"https://doi.org/10.33425/2641-4295.1053","url":null,"abstract":"Background: Diabetes mellitus persists as a major global health challenge despite several interventions. Remedies from natural plant products such as Parkia biglobosa (PB) seeds promises to be an effective alternative with no or fewer side effects. This study sort to assess and compare the total protein, fatty acid profile, phytochemical, antioxidant and antihyperglycaemic effect of fermented (FSE) and non-fermented (NSE) seed extract of PB in streptozotocin-nicotinamide induced (STZ-N) diabetic rats. Methods: Proximate composition (total proteins and lipids), fatty acid composition (by Soxhlet extraction with petroleum ether followed GC-MS) as well as phytochemical constituent and radical scavenging activity were performed on FSE and NSE. Type 2 diabetes mellitus was induced in rats by a single intraperitoneal injection of STZ (65 mg/kg b.w) followed by nicotinamide (110 mg/kg b.w) 15 minutes afterwards. Diabetic rats were orally treated with FSE and NSE (at 100 mg/kg b.w and 250 mg/kg b.w) or glibenclamide daily for 28 days. The antihyperglycemic effect was evaluated using biochemical parameters such as fasting blood glucose levels (FBG), lipid profile and kidney function parameters. Result: Protein and crude fat levels in the fermented were higher than non-fermented (12.5% and 97.6%, respectively). Polyunsaturated fatty acids were present in both. NSE had higher phenolic content and antioxidant activity. The 250 mg/kg b.w of NSE and FSE reduced serum glucose levels by 53% and 42%, comparable to 39.5% of glibenclamide. total cholesterol, triglycerides, LDL and VLDL cholesterol levels were reduced, with increased HDL levels. Further improvement in kidney function parameters was observed compared to the diabetes control. Conclusion: This study showed that both non-fermented and fermented seed extract of PB exerted antihyperglycemic effects and had potent therapy for type 2 diabetes and related nephropathy.","PeriodicalId":352761,"journal":{"name":"Food Science & Nutrition Research","volume":"28 6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117268064","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

Food Additives: Overview of Related Safety Concerns 食品添加剂:相关安全问题概述

Food Science & Nutrition Research Pub Date : 2022-06-30 DOI: 10.33425/2641-4295.1052

S. Ukwo, Ifiok I Udo, N. Ndaeyo

{"title":"Food Additives: Overview of Related Safety Concerns","authors":"S. Ukwo, Ifiok I Udo, N. Ndaeyo","doi":"10.33425/2641-4295.1052","DOIUrl":"https://doi.org/10.33425/2641-4295.1052","url":null,"abstract":"Food additives are the basis of the modern food industry, and play a significant role in improving the colour, aroma, and taste of food, altering its nutritional structure, perfecting its processing conditions, and extending its shelf life. The need of food additives in the food processing industries have sharply increased due to consumers’ preferences and commercial advantage they provide to the manufactured food because of longer shelf life, standardized composition and convenience in processing. Additives can be added to food directly and intentionally while indirectly, foods are exposed to them during processing, packaging, or storage Some additives are either natural or from synthetic sources and are classified into several groups, although there overlap exist between them. The use of food additives has been criticized for multiple health impacts such as cancer, asthma, allergies, and behavioral disorders in children. It is therefore important to balance the potential risks of an additive against its perceived benefits and allowing the consumer the choice of consuming or not consuming the food. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) is charged with the responsibility of assessing the risks of food additives to human health and safety through the establishment of the acceptable daily intake (ADI) for additives and in any case, the decision of consuming food with a particular additive is left to consumers.","PeriodicalId":352761,"journal":{"name":"Food Science & Nutrition Research","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114053825","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: 4

Influence of Bleeding on Color, Texture, and Chemical Quality of Frozen Pirarucu from Sustainable Management in Amazon, Brazil. 出血对巴西亚马逊地区可持续经营冷冻食人鱼色泽、质地和化学品质的影响。

Food Science & Nutrition Research Pub Date : 2022-06-30 DOI: 10.33425/2641-4295.1054

Teixeira Fernanda N, Bassil Pamela E, L. C.S., Sandes Paula H, Martins Mayara X, Salim Ana Paula A.A, M. B, Mársico Eliane T, Toledo Bruno S, Kurihara Leonardo, Campos-Silva João Vitor, B. C., da Costa Antônio A.D, Ferreira Micheli S

{"title":"Influence of Bleeding on Color, Texture, and Chemical Quality of Frozen Pirarucu from Sustainable Management in Amazon, Brazil.","authors":"Teixeira Fernanda N, Bassil Pamela E, L. C.S., Sandes Paula H, Martins Mayara X, Salim Ana Paula A.A, M. B, Mársico Eliane T, Toledo Bruno S, Kurihara Leonardo, Campos-Silva João Vitor, B. C., da Costa Antônio A.D, Ferreira Micheli S","doi":"10.33425/2641-4295.1054","DOIUrl":"https://doi.org/10.33425/2641-4295.1054","url":null,"abstract":"The influence of bleeding on color, texture profile, and chemical quality of frozen pirarucu loins were investigated. The loins were obtained from eighteen (n=18) pirarucu carcasses from animals slaughtered by bleeding (BLE; n = 9) or without bleeding (NON-BLE; n = 9). The loins were sliced and assigned randomly for 1 and 12 months at -20ºC to analyze pH, water holding capacity, instrumental color, and texture profile BLE samples exhibited higher L* values (P < 0.05), whereas BLE and NON-BLE exhibited similar (P > 0.05) pH, a* values, b* values, and color stability at months 1 and 12. NON-BLE samples demonstrated greater (P < 0.05) hardness and chewiness at month 1, whereas similar (P > 0.05) springiness and cohesiveness were observed in BLE and NON-BLE samples at months 1 and 12. During storage, Both samples (BLE and NON-BLE) demonstrated a decrease (P < 0.05) in pH and water holding capacity; and an increase (P < 0.05) in lightness, hardness, and chewiness. Also, BLE and NON-BLE exhibited stable (P > 0.05) redness, yellowness, color stability, and cohesiveness. NON-BLE samples exhibited a decrease (P < 0.05) in springiness from the 1st to the 12th month of frozen storage. Bleeding positively influenced the quality of frozen pirarucu.","PeriodicalId":352761,"journal":{"name":"Food Science & Nutrition Research","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130762779","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

An Exploratory Evaluation of a Low Dose Theanine Consumption on Improving Sleep in Middle-Aged and Older Males 低剂量茶氨酸对改善中老年男性睡眠的探索性评价

Food Science & Nutrition Research Pub Date : 2022-06-30 DOI: 10.33425/2641-4295.1051

Takeichiro Tominaga, Daisuke Furushima, K. Unno, Ibuki Sugiyama, M. Ozeki, Yoriyuki Nakamura, H. Yamada

{"title":"An Exploratory Evaluation of a Low Dose Theanine Consumption on Improving Sleep in Middle-Aged and Older Males","authors":"Takeichiro Tominaga, Daisuke Furushima, K. Unno, Ibuki Sugiyama, M. Ozeki, Yoriyuki Nakamura, H. Yamada","doi":"10.33425/2641-4295.1051","DOIUrl":"https://doi.org/10.33425/2641-4295.1051","url":null,"abstract":"L-theanine (theanine), one of the ingredients of green tea, had been proven to have anti-anxiety, anti-stress, memory, cognitive, and sleep improvement effects in most clinical trials. However, these effects have shown efficacy at a dose of 200–400 mg of theanine a day. In this study, we explored the sleep-improving effects of a lower dose (100 mg/day) of theanine. A double-blind, randomized crossover study was conducted on 25 middle-aged and older males. Participants were randomly assigned to Groups A and B. Group A took theanine first, and Group B took theanine later in the intervention period. The participants took theanine/placebo for one week. Electroencephalogram (EEG) parameters were measured with a monitoring device during sleep, and subjective sleep quality after waking up was evaluated using a questionnaire. Following the statistical analysis between interventions, subgroup analyses according to the participants’ background information were conducted on the representative sleep parameters of non-REM sleep, REM sleep, and wakefulness. Of the 25 participants, three withdrew from this study. In the sleep analysis, there was no significant difference in all sleep parameters between the theanine and placebo periods. In particular, the difference in the percentage of nonREM sleep in stage 2 per sleep duration was not significant (p = 0.053). However, subgroup analysis of the results showed that the percentage of non-REM sleep in stage 2 in groups aged <50 years was higher in theanine than that of the placebo, and in groups with green tea consumption habit of <3 to 4 days per week (p = 0.018, 0.048). The intake of 100 mg/day of theanine does not have an effect on sleep improvement. However, subgroup analyses showed that theanine had an improved effect in stage 2 non-REM sleep according to age and green tea consumption habit.","PeriodicalId":352761,"journal":{"name":"Food Science & Nutrition Research","volume":"98 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123340602","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

Mycological and Mycotoxicological Analysis of Maize Imported into Senegal. 塞内加尔进口玉米的真菌学和真菌毒理学分析。

Food Science & Nutrition Research Pub Date : 2022-06-30 DOI: 10.33425/2641-4295.1055

A. Diagne, Maguette Faye, B. Diop, C. Andreazza, M. Sembéne

引用次数: 0

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