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《Food and Health》

作品数51被引量2H指数1
Food Therapy and Health Care(食疗与健康管理)是一本在传统医学理论指导下,以东方饮食养生文化为特色,以促进健康、预防和治疗疾病、加快康复为目标,致力于食品的医疗功能和生物医...查看详情>>
  • 曾用名 Food Therapy and Health Care
  • 主办单位TMR Publishing Group
  • 国际标准连续出版物号2815-9179
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Bakuchiol and astaxanthin:a new weapon for sun protection?
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作者 Domina Petric 《Food and Health》 2022年第3期15-17,共3页
Exposure to sunlight must be very well balanced because on the one hand,it is essential for the production of vitamin D,but on the other hand,it can be very harmful to the skin(increased risk for skin carcinogenesis a... Exposure to sunlight must be very well balanced because on the one hand,it is essential for the production of vitamin D,but on the other hand,it can be very harmful to the skin(increased risk for skin carcinogenesis and accelerated photoaging).Exposure to ultraviolet B radiation is a significant determinant of vitamin D status.During exposure to sunlight,the solar UVB photons(290-315 nm)are absorbed by 7-dehydrocholesterol in the skin and converted to previtamin D(3),which then undergoes a rapid transformation within the plasma membrane to vitamin D(3).During the winter at latitudes above circa 35 degrees,there is a minimal previtamin D(3)production in the skin[1].Because of that,the prophylactic intake of vitamin D as a pharmacological preparation during the winter at latitudes above 35 degrees is beneficial.Vitamin D status is not only determined by exposure to UVB and limited sources in food,but small effects of polymorphisms in the genes for key proteins involved in vitamin D production and metabolism are also present.The half-life of 25(OH)D is affected by calcium intake.Fat tissue has a function as a reservoir for the parent vitamin D,which is released during the reductions in adiposity.Skeletal muscle might also be an important site of 25(OH)D sequestration,protecting this metabolite from degradation by the liver,because of what exercise is usually associated with better vitamin D status[2]. 展开更多
关键词 VITAMIN WINTER RESERVOIR
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Assessment of quality of bread incorporated with defatted sweet orange seed flour
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作者 Peter Isah Akubor Charity Hule Alex Kombo 《Food and Health》 2023年第1期11-19,共9页
The effect of incorporation of defatted flour from seeds of sweet orange on wheat flour bread quality was investigated.Seeds were removed from the fruits of sweet orange,sun dried,milled and defatted with ethanol.The ... The effect of incorporation of defatted flour from seeds of sweet orange on wheat flour bread quality was investigated.Seeds were removed from the fruits of sweet orange,sun dried,milled and defatted with ethanol.The defatted orange seed flour was incorporated into wheat flour at 5,10,and 15%.The chemical composition and physicochemical properties of the composite flours were assessed.The composite flours were used to prepare breads and the nutrients composition,antioxidant,physical and sensory qualities of the breads were determined.The water absorption,oil absorption,emulsifying and swelling capacities increased while foaming capacity and bulk density decreased with the addition of the defatted seed flour in the blends.The addition of defatted seed flour increased significantly(P<0.05)the ash(1.98%–3.05%),crude fiber(1.26%–2.98%)and carbohydrate(47.78%–55.90%)contents but decreased the moisture(23.59%–20.37%),crude fat(12.43%–8.98%)and protein(12.96%–8.72%)contents of the breads.The calcium,sodium,iron and zinc contents improved but phosphorus and potassium levels decreased with the incorporation of the defatted seed flour.The phenols,flavonoids,alkaloids,saponins,and carotenoids contents varied from 85.03–18.59 mg/100g,3.11–7.83 mg/100g,7.30–12.06 mg/100g,1.87–2.06 mg/100g,and 5.46–15.84 mg/100g,respectively.The loaf volume,specific volume and oven spring of breads decreased while loaf weight increased with the incorporation of defatted flour.The antioxidant activities of breads containing 15%defatted seed flour increased over that the 100%wheat bread.The ratings for the sensory attributes decreased with the addition of defatted seed flour in the breads.However,the ratings for the sensory qualities of breads containing 5 and 10%defatted seed flours did not differ significantly(P<0.05)from those of the 100%wheat bread.It is concluded that defatted flour from seeds of sweet orange fruits could be used to substitute 10%wheat flour in bread without adversely affecting the qualities of the breads. 展开更多
关键词 BREAD orange seed chemical composition sensory quality antioxidant activity PHYTOCHEMICALS
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Immunonutrition:gut microbiota,glutamine and omega 3 polyunsatturated fatty acids
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作者 Domina Petric 《Food and Health》 2022年第3期1-4,共4页
Immunonutrition is an interdisciplinary field of research that unites knowledge and skills related to clinical nutrition,clinical immunology,infections and inflammation,injury and tissue damage[1].Immunonutrients are ... Immunonutrition is an interdisciplinary field of research that unites knowledge and skills related to clinical nutrition,clinical immunology,infections and inflammation,injury and tissue damage[1].Immunonutrients are glutamine,arginine,taurine,leucine,cysteine,nucleotides,omega 3-polyunsatturated fatty acids(PUFA),vitamins and trace elements.Glutamine and omega 3 PUFA can modulate immune function towards a more balanced immune response,whilst vitamins and trace elements form an antioxidant defense system that protects the body and tissues from deleterious effects of free radicals in oxidative stress[2].Immunonutritionists also study the importance of gut microbiota,because of its bilateral connections to both the nervous and immune system[1].The importance and clinical relevance of immunonutrition is being studied widely in medicine,including in oncology,endocrinology,rheumatology,clinical immunology and allergology.Here,author summarizes available scientific literature on the importance of immunonutrition and its clinical relevance. 展开更多
关键词 VITAMIN INFLAMMATION NUTRITION
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Rapid analysis of Chinese steamed bread staling using Raman Spectroscopy
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作者 Tong Sang Yong-Hui Yu Xiao-Dan Liu 《Food and Health》 2024年第3期42-47,共6页
Staling is an important issue that Chinese steamed bread(CSB)may encounter during storage,which significantly affects their taste,flavor,and nutritional value.The monitoring technology for rapid aging is particularly ... Staling is an important issue that Chinese steamed bread(CSB)may encounter during storage,which significantly affects their taste,flavor,and nutritional value.The monitoring technology for rapid aging is particularly important to effectively control the aging process of CSB,reduce quality deterioration,and promote the industrial production of CSB.Raman spectroscopy has been widely used in the study of food structure and properties due to its non-destructive and high-sensitivity characteristics,particularly demonstrating unique advantages in the analysis of starch structure.This study explored the possibility of analyzing the staling of CSB using Raman spectroscopy based on hardness and moisture content.Analysis of the correlation between the hardness of CSB and the full width at half maximum(FWHM)at 480 cm^(−1)during storage was conducted,and a significant positive correlation between them was found,with R^(2)above 0.8.Besides,nine characteristic peaks of CSB samples related to starch were selected for analysis.As the moisture content of CSB decreased,the peak intensities and areas of showed an upward trend during storage,with the best correlation coefficient above 0.8 revealed by linear regression analysis.Therefore,Raman spectra could be used as a potential method for the fast prediction of CSB staling. 展开更多
关键词 Chinese steamed bread STALING HARDNESS moisture content Raman spectroscopy
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Potential of high hydrostatic pressure in reducing the allergenicity of seafood
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作者 Yi-Feng Zhang 《Food and Health》 2023年第4期46-48,共3页
Seafood,as a primary high-quality protein source,plays an increasingly vital role in diets around the world,while seafood allergy is a worldwide health problem that affects the quality of life and may even threaten li... Seafood,as a primary high-quality protein source,plays an increasingly vital role in diets around the world,while seafood allergy is a worldwide health problem that affects the quality of life and may even threaten lives.High hydrostatic pressure(HHP),a novel non-thermal processing technology,shows the unique potential in alleviating seafood allergenicity.This comment provides a brief introduction of potential of high hydrostatic pressure in reducing the allergenicity of seafood. 展开更多
关键词 high hydrostatic pressure ALLERGENICITY SEAFOOD
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Poor hygienic conditions of butcheries and high level of microbiological contamination of meat sold in Nampula city,Mozambique
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作者 Ndjate Kinyamba-Junior Cátia Salamandane +2 位作者 Vanito Frei Acacio Salamandane Pompílio Vintuar 《Food and Health》 2023年第2期6-12,共7页
The present study aimed to evaluate the hygiene practices and the quality of meat sold in butcheries in the city of Nampula,Mozambique.Of the twelve butcheries in the city,only seven participated in the study,which wa... The present study aimed to evaluate the hygiene practices and the quality of meat sold in butcheries in the city of Nampula,Mozambique.Of the twelve butcheries in the city,only seven participated in the study,which was divided into four categories:hygienic conditions of buildings and facilities,equipment,furniture and utensils,good handling practices for handlers,and microbiological quality of meat products.Results showed that most of the butcheries(71%)had poor hygiene conditions,such as walls with cracks and holes and lack of washbasins in the production area.In addition,the majority(71%)of butcheries used a reusable dirty cloth to clean equipment and utensils,and only 43%had a cold room or refrigerated chamber for meat conservation.Regarding personal hygiene,100%of the handlers washed and changed their clothes daily,but 71%did not properly wash their hands before handling food.Microbiological analysis revealed that 86%of the cutting tables swabs and 43%of the hand blades had E.coli counts above 4 Log,and the presence of Salmonella was observed in 71%of meat samples.Overall,the study highlights the need for improvement in hygiene practices and the quality of meat sold in butcheries in Nampula. 展开更多
关键词 Salmonella spp poor hygienic conditions butcheries facilities Nampula meat handling
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Processed meat and red meat are related to cancer
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作者 Aryesh Acharjee 《Food and Health》 2024年第2期1-3,共3页
Introduction Cancer,which is one of the leading causes of mortality all across the globe,is found to be highly influenced by one’s lifestyle and diet.With more studies that are being conducted by researchers,enough e... Introduction Cancer,which is one of the leading causes of mortality all across the globe,is found to be highly influenced by one’s lifestyle and diet.With more studies that are being conducted by researchers,enough evidence is being accumulated over time that gives us a clear proposition on how the risk of getting a certain type of cancer increases when a particular food item is being consumed frequently. 展开更多
关键词 CANCER MORTALITY CANCER
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Focusing on individualized nutrition within the algorithmic diet: an in-depth look at recent advances in nutritional science, microbial diversity studies, and human health
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作者 Reyed M Reyed 《Food and Health》 2023年第1期22-50,共29页
A healthy balanced diet and a healthy lifestyle are very closely linked.Whichever the biological link is,it is overwhelming to understand.Modifications in how food is served,divided up,and supervised,such as the intro... A healthy balanced diet and a healthy lifestyle are very closely linked.Whichever the biological link is,it is overwhelming to understand.Modifications in how food is served,divided up,and supervised,such as the introduction of nutritional hygiene standards,food handling practices,and the entry of macro and micronutrients,have had a big impact on human health in the last few decades.Growing evidence indicates that our gut microbiota may affect our health in ways that are at least in part influenced by our diet and the ingredients used in the preparation of our food and drinks,as well as other factors.As a new problem,this one is getting a lot of attention,but it would be hard to figure out how the gut microbiota and nutrition molecules work together and how they work in certain situations.Genetic analysis,metagenomic characterization,configuration analysis of foodstuffs,and the shift to digital health information have provided massive amounts of data that might be useful in tackling this problem.Machine learning and deep learning methods will be employed extensively as part of this research in order to blend complicated data frames and extract crucial information that will be capable of exposing and grasping the incredibly delicate links that prevail between diet,gut microbiome,and overall wellbeing.Nutrition,well-being,and gut microorganisms are a few subjects covered in this field.It takes into account not only databases and high-speed technology,but also virtual machine problem-solving skills,intangible assets,and laws.This is how it works:Computer vision,data mining,and analytics are all discussed extensively in this study piece.We also point out limitations in existing methodologies and new situations that discovered in the context of current scientific knowledge in the decades to come.We also provide background on"bioinformatics"algorithms;recent developments may seem to herald a revolution in clinical research,pushing traditional techniques to the sidelines.Furthermore,their true potential rests in their ability to work in conjunction with,rather than as a substitute for,traditional research hypotheses and procedures.When new metadata propositions are made by focusing on easily understandable frameworks,they will always need to be rigorously validated and brought into question.Because of the huge datasets available,assumption analysis may be used to complement rather than a substitute for more conventional concept-driven scientific investigation.It is only by employing all of us that we will all increase the quality of evidence-based practice. 展开更多
关键词 nutritional databank nutritional human gut microbiota MICROBIOME big data algorithms public health dietary programming application
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The natural sources,extraction,and nephroprotective function of oleanolic acid and ursolic acid:a review
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作者 Wen-Ying Chen Hong-Wei Wang +3 位作者 Song Yao Yao Zhou Shuang-Chao Liu Xiao Li Shen 《Food and Health》 2024年第3期20-32,共13页
Oleanolic acid(OA)and ursolic acid(UA)are commonly present in the cuticular wax of many edible fruits and medicinal herbs.OA and UA belong to the group of bioactive pentacyclic triterpenoids,exhibiting a wide range of... Oleanolic acid(OA)and ursolic acid(UA)are commonly present in the cuticular wax of many edible fruits and medicinal herbs.OA and UA belong to the group of bioactive pentacyclic triterpenoids,exhibiting a wide range of beneficial effects including protection for the kidneys,liver,heart,gastrointestinal tract,and spinal cord.Additionally,OA and UA exhibit antioxidant,anti-ferroptotic,anti-apoptotic,anti-inflammatory,anti-tumor,anti-viral,anti-diabetic,anti-microbial,anti-parasitic,analgesic,wound-healing,hypolipidemic,and hypoglycemic properties,often without notable side effects.Due to the extensive array of their positive functions,it is not feasible to thoroughly cover all aspects in this review.Therefore,the primary focus lies on reviewing the natural sources,extraction,and nephroprotective properties of OA and UA.To summarize,current literatures highlight the nephroprotective mechanisms of OA and UA,primarily involving inhibiting oxidative stress,endoplasmic reticulum stress,glycative stress,dyslipidemia,inflammation,apoptosis,pyroptosis,and renal fibrosis,promoting diuresis,as well as fine-tuning autophagy. 展开更多
关键词 oleanolic acid ursolic acid natural sources NEPHROPROTECTIVE NEPHROTOXICITY
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Immobilization techniques for beverage production using yeast cell systems: challenges, types, and future perspectives - a mini review
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作者 Syed Sib Tul Hassan Shah Iqra Naeem +2 位作者 Aimen Naeem Nabeel Khalid Bhutta Fatima Noor 《Food and Health》 2024年第4期27-38,共12页
Yeast immobilization is a process of physical entrapment of yeast cells using different techniques while maintaining their biological activity.Continuous fermentation systems have significant advantages over conventio... Yeast immobilization is a process of physical entrapment of yeast cells using different techniques while maintaining their biological activity.Continuous fermentation systems have significant advantages over conventional methods.Research highlights that immobilized yeast cell systems have several benefits as compared to free yeast cells.The immobilized yeast cell systems improve fermentation rates,especially when paired with continuous fermentation and appropriate immobilization techniques.Understanding various immobilization techniques,continuous fermentation processes,yeast metabolic activity related to beverage flavor production,and bioreactor designs is vital for optimizing the use of immobilized yeast cells systems on industrial scale.This review provides an overview of recent basic research on immobilized yeast cell systems,with a focus on continuous beverage fermentation.In this study,different reactor configurations and immobilization techniques are explored.The study focus on the impacts of immobilization on the yeast cells,and discuss the recent advancements in these techniques.The review concludes with a discussion on the practical applications of immobilized yeast cells and continuous fermentation in beverage production. 展开更多
关键词 Yeast Cell System Beverages Continuous Fermentation Microbial System
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Investigation of effect of antibacterial,antioxidant,and phytochemical factors of Ocimum basilicum extract on Escherichia coli and Staphylococcus aureus
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作者 Fatemeh Fazli Mina Owrang Ali Ahmadi 《Food and Health》 2022年第3期9-14,共6页
The use of natural antibacterial compounds in tcontroling and eliminating pathogenic microorganisms including bacteria and fungi has been extensively evaluated.Plant extracts have been studied in the past years as ant... The use of natural antibacterial compounds in tcontroling and eliminating pathogenic microorganisms including bacteria and fungi has been extensively evaluated.Plant extracts have been studied in the past years as antibacterial agents in medicine,plant pathology,and canned food,and unlike antibiotics,they do not cause drug resistance in pathogens.BHA(Beta-hydroxy acid)is a synthetic antioxidant with good fat solubility.Most of the extracted materials have antifungal,antiviral,and antibacterial properties.Different mechanisms of these act on bacteria and prevent their growth and multiplying.Many plants’extraction has phenolic active groups in their structures.Due to the importance and antimicrobial effects of essential oil and basil extract,the present study was performed to investigate the effect of different concentrations of basil extract on the growth of two bacterial pathogens Escherichia coli and Staphylococcus aureus.Also,the chemical composition of this plant extract and its antioxidant properties have been studied.The results of this study showed that basil extract,especially in 100 and 70%concentration,had antibacterial properties against Staphylococcus aureus but it does not show sufficient antimicrobial effect against Escherichia coli in the same dose.Analysis of chemical compounds in the extraction of this plant showed a total of 15 chemical compounds,most of which are related to the compounds neofitidine with concentration(41.44%),dimethylamino pentane with concentration(14.81%)and cyclohexane with concentration(91.9%).We also compared the antioxidant properties of basil extract with BHA and showed a significant difference in comparison with the inhibition of DPPH(2,2-Diphenyl-1-Picrylhydrazyl)formation by the extract and the standard BHA,so that the inhibition of DPPH by the standard BHA sample was significantly higher than the BHA.But basil extract showed good antioxidant properties equivalent to 400 mg/mL in 800 mg/mL BHA. 展开更多
关键词 ANTIOXIDANT ANTI-BACTERIAL PHYTOCHEMICAL Ocimum basilicum Escherichia coli Staphylococcus aureus
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Characterization of yogurt goat milk added Aloe vera and Stevia rebaudiana with functional potential
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作者 Mariela Enriquez Mario Cruz +3 位作者 Rosa MRodríguez-Jasso Araceli Loredo-Treviño Aurora Garza Ruth Belmares 《Food and Health》 2023年第4期16-23,共8页
The search for functional foods with health benefits has increased,and yogurt represents one of these products due to their properties,such as,source of probiotics that favour the gastrointestinal system,contains vita... The search for functional foods with health benefits has increased,and yogurt represents one of these products due to their properties,such as,source of probiotics that favour the gastrointestinal system,contains vitamins,minerals and improves the action of enzymes.Present work investigated bromatological,microbiological,sensorial properties and shelf-life of different yogurt goat milk formulations with Aloe vera and natural sweeteners.The goat yogurt with 99.40%A.vera pulp and 0.60%S.rebaudiana presented the best nutritional composition,being suitable for human consumption representing an innovative product with a great functional potential.The synergy between the ingredients used in the yogurt processing resulted in an innovative product to the market.Goat milk has a lower cost per liter in comparison with cow milk,Aloe vera is accessible due to its fast-vegetative propagation,Stevia Rebaudiana has a great popularity for being a natural sweetener with no calories,and all these products are produced in México. 展开更多
关键词 Aloe vera functional food goat milk PULP Stevia rebaudiana yogurt.
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Latest advances in epigenetic mechanisms of nutrients in breast cancer and the relation of homocysteine mechanism
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作者 Rümeysa Rabia Kocatürk Vildan Enisoğlu Atalay 《Food and Health》 2023年第2期13-21,共9页
The incidence rate of breast cancer is the second highest of all cancers.Alterations to one's epigenome are among the most critical factors in breast cancer control.In breast cancer,nutrients can influence epigene... The incidence rate of breast cancer is the second highest of all cancers.Alterations to one's epigenome are among the most critical factors in breast cancer control.In breast cancer,nutrients can influence epigenetic pathways and homocysteine(Hcy)levels.Hcy has been related to cognitive decline,Alzheimer's disease,and cancer.Similar to how altered Hcy metabolism is strongly influenced by genetic,epigenetic,and environmental factors,it is significantly linked to cancer.This review aims to discuss the relationship between the levels of Hcy in breast cancer and the effects of nutrients on epigenetic processes.Dietary interventions have the ability to control epigenetic processes,and the Hcy levels are associated with both epigenetic mechanisms and nutritional supplements in breast cancer.Certain nutrients have been discovered to have an impact on these processes.Altered Hcy metabolism is influenced by genetic,epigenetic,and environmental factors and has a substantial link to the emergence of cancer.Nutrients,such as folic acid,vitamin B12 and many phytonutrients that have been found to affect the epigenetic processes in breast cancer may alter DNA methylation and histone modification,which in turn may affect how cancer cells behave.The review emphasizes the need for additional studies to fully comprehend nutrition's potential for the epigenetic mechanism and the relation between Hcy metabolism in breast cancer. 展开更多
关键词 breast cancer EPIGENETIC HOMOCYSTEINE NUTRITION NUTRIENTS
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Dietary Modulation of Glucagon-like Peptide 1 Secretion:insights and innovations
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作者 Qing-Yu Wang Jian-Ping Cai 《Food and Health》 2024年第2期42-48,共7页
Glucagon-like peptide-1(GLP-1),a signal peptide hormone produced by enteroendocrine L cells from the distal small intestine and colon,is a crucial regulator of glycemic control,gastric emptying,satiety,and body weight... Glucagon-like peptide-1(GLP-1),a signal peptide hormone produced by enteroendocrine L cells from the distal small intestine and colon,is a crucial regulator of glycemic control,gastric emptying,satiety,and body weight.Recent advancements in understanding the dietary modulation of GLP-1 through enteroendocrine L-cells have highlighted the potential of various nutrients in enhancing its endogenous secretion.This review summarizes the current knowledge on food-derived molecules,including macronutrients,polyphenols,other chemicals,and bacterial products,that can modulate GLP-1 production.It explores the efficacy and impact of various treatments and the involved signaling pathways,aiming to contribute to developing innovative strategies for enhancing endogenous GLP-1 release. 展开更多
关键词 GLP-1 INTESTINE enteroendocrine L-cells NUTRIENT bacteria-derived product
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Comparative assessment of the frying efficiency of standard and low linolenic rapeseed oils: Principal Component Analysis (PCA)
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作者 Ming-Ming Hu Chuan-Qi Zhang Xin-Yu Wu 《Food and Health》 2024年第4期1-9,共9页
In this research,the performance of regular rapeseed oil(RSO)and modified low-linolenic rapeseed oil(LLRO)during frying was assessed using a frying procedure that commonly found in fast-food restaurants.Key physicoche... In this research,the performance of regular rapeseed oil(RSO)and modified low-linolenic rapeseed oil(LLRO)during frying was assessed using a frying procedure that commonly found in fast-food restaurants.Key physicochemical attributes of these oils were investigated.RSO and LLRO differed for initial linolenic acid(12.21%vs.2.59%),linoleic acid(19.15%vs.24.73%).After 6 successive days frying period of French fries,the ratio of linoleic acid to palmitic acid dropped by 54.49%in RSO,higher than that in LLRO(51.54%).The increment in total oxidation value for LLRO(40.46 unit)was observed to be significantly lower than those of RSO(42.58 unit).The changes in carbonyl group value and iodine value throughout the frying trial were also lower in LLRO compared to RSO.The formation rate in total polar compounds for LLRO was 1.08%per frying day,lower than that of RSO(1.31%).In addition,the formation in color component and degradation in tocopherols were proportional to the frying time for two frying oils.Besides,a longer induction period was also observed in LLRO(8.87 h)compared to RSO(7.68 h)after frying period.Overall,LLRO exhibited the better frying stability,which was confirmed by principal component analysis(PCA). 展开更多
关键词 FRYING rapeseed oil frying oil frying stability principal component analysis
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Research progress of metal chelating peptides 被引量:1
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作者 Wei-Tao Lu Chun-Ming Dong 《Food and Health》 2022年第4期11-18,共8页
Some metal elements,especially trace elements,have obvious nutritional and physiological functions on the human body,which can promote the growth and development of the body,regulate the function of the body and maint... Some metal elements,especially trace elements,have obvious nutritional and physiological functions on the human body,which can promote the growth and development of the body,regulate the function of the body and maintain the metabolism of the human body.Compared with the elements in the form of inorganic salts,metal chelating peptides are more easily absorbed by the human body.Metal chelating peptides efficiently provide various trace elements necessary for life activities,have antioxidant,antibacterial and other biological activities,and have broad application prospects in food,medicine,cosmetics and other fields.In this paper,the methods of preparation,separation and purification of metal chelating peptides from animals and plants were reviewed,the structure-activity relationship and antioxidant activity of metal chelating peptides were analyzed,and the development prospect of metal chelating peptides was prospected. 展开更多
关键词 CHELATION PEPTIDES METAL structural characterization separation and purification BIOAVAILABILITY
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Trends and hotspots of global ultra-processed food research(2010-2023):A scientometric study
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作者 Zi-Yi Wang Cun-Cun Lu +6 位作者 Wen-Di Liu Lu Cui Xiu-Xiu Deng Zhi-Jiang Bi Fen-Fen E Ke-Hu Yang Xiu-Xia Li 《Food and Health》 2024年第1期1-15,共15页
Background:Recently,ultra-processed foods(UPFs)have attracted considerable attention,leading to numerous studies worldwide.Scientometrics is currently gaining popularity among scientific communities,offering advantage... Background:Recently,ultra-processed foods(UPFs)have attracted considerable attention,leading to numerous studies worldwide.Scientometrics is currently gaining popularity among scientific communities,offering advantage of providing critical references to scholars of specific fields.Methods:This scientometric study aimed to analyze trends and hotspots of UPF research using English articles or reviews related to UPFs retrieved from the Web of Science Core Collection on March 5,2023.Two independent researchers selected the identified records on titles,abstracts,and author’s keywords,and the data were analyzed using R-bibliometrix,CiteSpace,and VOSviewer.Results:A total of 1018 publications(901 articles and 117 reviews)published from 2010 to 2023 were included.The result showed a significant increase in UPF publications over the past decades.Brazil published the highest number of papers(n=473),with over half of the top 10 active institutions were located in Brazil.The University of São Paulo contributed the most publications(n=206)and the 10 most productive authors belonged to this institution,with Monteiro CA and Levy RB contributing the most publications.The main research foundations included the NOVA system,the definition of UPFs,the prevalence of UPFs,and the impact of UPFs on dietary quality and health status.The main research frontiers included topics such as“systematic review,”“NOVA food classification,”“COVID-19,”“diabetes,”“pregnancy,”“food addiction,”“warning labels,”“plant-based diet,”and“commercial determinants of health”.Conclusions:This study provided a comprehensive overview of development trends and research hotspots of global UPF studies. 展开更多
关键词 SCIENTOMETRICS ultra-processed foods VOSviewer CITESPACE HEALTH
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Interaction of hispidin with pepsin:Multi-spectroscopic analyses and docking simulation
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作者 Wen-Qiang Wang Si-Hua Fan +4 位作者 Xin-Huai Zhao Li Wang Ming-Hui Zhang Qiang Zhang Xue-Jun Gao 《Food and Health》 2024年第1期21-27,共7页
Hispidin is a pyranone compound found in edible and medicinal mushrooms of the Phellinus and Inonotus genera.This investigation used fluorescence spectroscopy,UV absorption spectroscopy,and molecular docking to examin... Hispidin is a pyranone compound found in edible and medicinal mushrooms of the Phellinus and Inonotus genera.This investigation used fluorescence spectroscopy,UV absorption spectroscopy,and molecular docking to examine the interaction of hispidin with pepsin.The Stern-Volmer method was used to perform the fluorescence quenching measurements at different temperatures(298 K,303 K,and 310 K).According to the findings,hispidin induced a static quenching mechanism in pepsin that resulted in the creation of a hispidin-pepsin complex with binding constants(Ka)ranging from 9.56×10^(4) to 3.45×10^(5) L mol^(-1).The positive values ofΔH(84.6 kJ mol-1)andΔS(337.9 J mol^(-1) K^(-1))demonstrated that hydrophobic forces contributed to forming the hispidin-pepsin complex.The findings of UV-vis absorption,synchronous fluorescence,and 3D fluorescence spectraspectra demonstrated that hispidin altered the conformation and microenvironment of pepsin.According to the analysis of molecular docking,hispidin got into the pepsin's active cavity.The research clarifies the molecular mechanisms by which hispidin binds to pepsin and helps understand its possible biological activity in vivo. 展开更多
关键词 hispidin PEPSIN SPECTROSCOPY molecular docking
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Zinc:an essential trace element for human health and beyond
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作者 Rohit Patil Tejswini Sontakke +1 位作者 Ashwini Biradar Dinesh Nalage 《Food and Health》 2023年第3期12-18,共7页
Zinc is an essential element that plays a crucial role in the chemistry and biochemistry of living organisms.It serves as a cofactor for numerous enzymes and transcription factors,contributing to DNA synthesis,protein... Zinc is an essential element that plays a crucial role in the chemistry and biochemistry of living organisms.It serves as a cofactor for numerous enzymes and transcription factors,contributing to DNA synthesis,protein synthesis and cellular metabolism.Additionally,zinc acts as a structural component of proteins and participates in cellular signaling pathways.The chemistry of zinc is determined by its electronic configuration,and it readily forms coordination complexes with various ligands.This review explores the diverse functions of zinc in the body,including its involvement in enzyme activity,immunity,neutrophil function,modulation of allergies,its relationship with COVID-19,antioxidant and anti-inflammatory properties,mental health,pregnancy and wound healing.Zinc has a history of use in traditional medicine systems,and its benefits and applications should be evaluated in the context of current scientific research and medical guidelines.Understanding the roles of zinc in these processes highlights its importance as an essential nutrient for overall health and provides insights into potential therapeutic applications.However,further advancement in understanding the biological function of zinc requires addressing certain limitations.These include overcoming methodological challenges,investigating tissue and cell-type specificity,understanding zinc interactions and redundancy,and employing integrated approaches,advanced imaging techniques,comparative studies,and systems biology approaches to gain a deeper understanding of zinc’s implications in health and disease. 展开更多
关键词 ZINC BIOCHEMISTRY DEFICIENCY immune system ENZYMES
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Current trends in nanomaterials-mediated biosensing platforms and signal amplification strategies for antibiotics detection in dairy products
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作者 Cui-Yun Zhou Feng Jiang Chen-Xi Huang 《Food and Health》 2024年第1期28-42,共15页
Dairy products have become one of the most prevalent daily foods worldwide,but safety concerns are rising.In dairy farming,unscrupulous traders misuse antibiotics to treat some diseases such as mastitis in cows,leadin... Dairy products have become one of the most prevalent daily foods worldwide,but safety concerns are rising.In dairy farming,unscrupulous traders misuse antibiotics to treat some diseases such as mastitis in cows,leading to antibiotic residues in dairy products.Rapid,sensitive,and simple detection methods for antibiotic residues are particularly important for food safety in dairy products.Traditional detection technology can effectively detect antibiotics,but there are defects such as complicated pre-treatment and high cost.Biosensors are widely used in food safety due to fast detection speed,low detection cost,strong anti-interference ability,and suitability for the field application.Nevertheless,these sensors often fail to trigger the signal conversion output due to low target concentration.To cope with this issue,some high-efficiency signal amplification systems can be introduced to improve the detection sensitivity and linear range of biosensors.In this review,we focused on:(i)Sources and toxicity of major antibiotics in animal-derived foods.(ii)Nanomaterial-mediated biosensors for real-time detection of target antibiotics in animal-derived foods.(iii)Signal amplification techniques to increase the sensitivity of biosensors.Finally,future prospects and challenges in this research field are discussed. 展开更多
关键词 Nanosensors Signal amplification Antibiotics detection Animal-derived foods.
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