Food Science & Technology Bulletin: Functional Foods最新文献_第6页

From hypoallergenic foods to anti-allergenic foods 从低过敏性食物到抗过敏性食物

Food Science & Technology Bulletin: Functional Foods Pub Date : 2003-05-01 DOI: 10.1616/1476-2137.12408

A. Ouwehand, P. Kirjavainen, K. Laiho, S. Rautava

引用次数: 1

Functional foods: dietary intervention strategies in autistic spectrum disorders 功能性食品:自闭症谱系障碍的饮食干预策略

Food Science & Technology Bulletin: Functional Foods Pub Date : 2003-04-01 DOI: 10.1616/1476-2137.12102

M. Bingham

引用次数: 6

Functional foods and bowel cancer 功能性食品和肠癌的关系

Food Science & Technology Bulletin: Functional Foods Pub Date : 2003-03-01 DOI: 10.1616/1476-2137.11615

I. Johnson

引用次数: 0

Gastrointestinal infections and the protective role of probiotics and prebiotics 胃肠道感染及益生菌和益生元的保护作用

Food Science & Technology Bulletin: Functional Foods Pub Date : 2003-02-01 DOI: 10.1616/1476-2137.3664

G. Gibson, R. Rastall

引用次数: 8

Functional foods in infant formulae 婴儿配方奶粉中的功能性食品

Food Science & Technology Bulletin: Functional Foods Pub Date : 1900-01-01 DOI: 10.1616/1476-2137.13734

Wolfram M. Brck

引用次数: 2

Flax lignans: new opportunities for functional foods 亚麻木脂素:功能性食品的新机遇

Food Science & Technology Bulletin: Functional Foods Pub Date : 1900-01-01 DOI: 10.1616/1476-2137.15817

A. Muir

引用次数: 13

Functional foods, blood lipids and coronary heart disease 功能食品，血脂和冠心病

Food Science & Technology Bulletin: Functional Foods Pub Date : 1900-01-01 DOI: 10.1616/1476-2137.3965

K. Jackson, J. Lovegrove

{"title":"Functional foods, blood lipids and coronary heart disease","authors":"K. Jackson, J. Lovegrove","doi":"10.1616/1476-2137.3965","DOIUrl":"https://doi.org/10.1616/1476-2137.3965","url":null,"abstract":"For the past 20 years, the principal focus of public health strategies for reducing the risk of coronary heart disease (CHD) has been aimed at lowering serum cholesterol levels. However, recent findings have highlighted not only cholesterol but also triacylglycerol as a significant lipid risk factor for CHD. Dietary strategies which are able to reduce these circulating lipid levels and which are able to offer long-term efficacy comparable with effective drug treatments are currently being sought. One dietary strategy that may benefit the lipid profile involves supplementation of the diet with prebiotics, probiotics and synbiotics; this method improves the health of the host by supplementation with and/or fortification of certain health promoting bacteria present in the gastrointestinal tract, by dietary means. Probiotics (live organisms) in the form of fermented milk products have been shown to exert cholesterol lowering properties, whereas non-digestible fermentable carbohydrate prebiotics have been shown to reduce triacylglycerol levels in animal studies. However, in human studies using both prebiotics and probiotics, there have been inconsistent findings with respect to changes in lipid levels, although, on the whole, there have been favourable outcomes.","PeriodicalId":435954,"journal":{"name":"Food Science & Technology Bulletin: Functional Foods","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132543380","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: 7

Changes in the intestinal microbiota after a short period of dietary over-indulgence, representative of a holiday or festival season 短期饮食过度放纵后肠道菌群的变化，代表节日或节日季节

Food Science & Technology Bulletin: Functional Foods Pub Date : 1900-01-01 DOI: 10.1616/1476-2137.15493

C. Gougoulias, S. Sandaradura, Xiao Meng, A. Perz, A. Leeds, L. Thomas

{"title":"Changes in the intestinal microbiota after a short period of dietary over-indulgence, representative of a holiday or festival season","authors":"C. Gougoulias, S. Sandaradura, Xiao Meng, A. Perz, A. Leeds, L. Thomas","doi":"10.1616/1476-2137.15493","DOIUrl":"https://doi.org/10.1616/1476-2137.15493","url":null,"abstract":"The effects on the intestinal microbiota of a short period of marginal over-eating, characteristic of holiday or \u0000festival periods, were investigated in a pilot study. Fourteen healthy male subjects consumed a diet rich in \u0000animal protein and fat for seven days. During this period, the subjects significantly increased their dietary \u0000energy, protein, carbohydrate and fat intakes by 56, 59, 53 and 58%, respectively (all P < 0.05). The mean \u0000weight gain of 0.27 kg was less than the expected 1 kg, but this was consistent with a degree of under-reporting \u0000on the baseline diet. Fluorescence in situ hybridisation analysis confirmed the relative stability of each \u0000individual’s faecal microbiota but showed considerable variations between them. The diet was associated with \u0000a significant increase in numbers of total faecal bacteria and the bacteroides group, as detected by the universal \u0000bacterial probe (DAPI) and Bacteroides probe (Bac 303), respectively. Overall, there was a decrease in \u0000numbers of the Lactobacillus/Enterococcus group (Lab 158 probe; 2.8 ± 3.0% to 1.8 ± 1.8%) and the Bifidobacterium \u0000group (Bif 164 probe; 3.0 ± 3.7% to 1.7 ± 1.2%), although there was considerable inter-individual \u0000variation. Analysis of the relative proportions of each bacterial group as a percentage of the subject’s total \u0000bacteria showed a trend for a change in the intestinal microbiota that might be considered potentially \u0000unhealthy.","PeriodicalId":435954,"journal":{"name":"Food Science & Technology Bulletin: Functional Foods","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127855415","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

Development and functional properties of Bimuno®: a second-generation prebiotic mixture 第二代益生元混合物Bimuno®的研制及功能特性

Food Science & Technology Bulletin: Functional Foods Pub Date : 1900-01-01 DOI: 10.1616/1476-2137.15818

G. Tzortzis

引用次数: 12