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Background: Early childhood caries (ECC) is a serious public health issue affecting children around the world. Severe symptoms and complications commonly found with ECC are adverse effects on health and growth retardation triggered by sensitivity, pain, and abscesses associated with decayed teeth, premature tooth loss, and insufficient food intake due to difficulty in chewing and keeping food in the mouth. Objective: This article aims to provide an overview of the most recent and current evidence on the association between ECC and nutritional status with an aim to stimulate further research and to identify the impact of nutritional status on ECC and vice versa. Methods: PubMed, Web of Science, and Google Scholar databases were used to search the studies conducted between 2016 and 2022. The included studies were searched using some keyword combinations and saved in Mendeley Desktop for review and referencing. All books, policy briefs, thesis/dissertations, and non-peer-reviewed articles were excluded, and 47 studies were selected for this narrative review. Results: Many studies have identified long-term, frequent, and nocturnal bottle-feeding and breastfeeding as well as frequent consumption of sugary food and beverages as high-risk factors for ECC. Adverse nutritional status assessed by anthropometric measures, vitamin D status, and iron-deficiency anemia have been studied as risk factors for ECC. Conclusions: Most of the prevailing studies are either case-control or cross-sectional studies, which are unable to provide strong evidence to prove the direction of causality. Thus, further prospective studies are needed to clarify the association between ECC and the nutritional status of children. Graphical Abstract This is a visual representation of the abstract. [ABSTRACT FROM AUTHOR]

Background: Carbohydrate is the primary source of energy in the human diet and plays an important role in a healthy diet. In this study, 15 different carbohydrate sources (white raw rice, red raw rice, white basmati rice, red basmati rice, wheat, atta flour, soy, black gram, corn, finger millet, water lily seeds, kithul, chickpea, oats, and palmyra sprouts) in Sri Lanka were investigated for their physicochemical and functional properties. Results: The shape of the extracted starch granules varied according to the source, and the amylose content ranged from 17.22% to 36.12%. Kithul and black gram showed the highest water swelling capacity and water absorption index, respectively. Flour of white raw rice and finger millet showed significantly higher (p < 0.05) freeze–thaw stability than other sources. Flour of Soy, black gram, and chickpea showed significantly higher (p < 0.05) dietary fiber content and potassium content than other samples. Water lily seeds showed remarkable in vitro prebiotic activity from the studied carbohydrate sources. Conclusion: The study indicates the potential utilization of raw white rice, palmyra, and finger millet starch in the food processing industry as alternatives to conventional starch sources. Furthermore, the flour from water lily seeds, white basmati rice, soy, and black gram has the potential for use in functional food preparation, offering a wide range of health benefits. [ABSTRACT FROM AUTHOR]

Coconut oil is an integral part of Sri Lankan and many South Asian diets. Initially, coconut oil was classified along with saturated fatty acid food items and criticized for its negative impact on health. However, research studies have shown that coconut oil is a rich source of medium‐chain fatty acids. Thus, this has opened new prospects for its use in many fields. Beyond its usage in cooking, coconut oil has attracted attention due to its hypocholesterolemic, anticancer, antihepatosteatotic, antidiabetic, antioxidant, anti‐inflammatory, antimicrobial and skin moisturizing properties. Despite all the health benefits, consumption of coconut oil is still underrated due to a lack of supportive scientific evidence. Even though studies done in Asian countries claim a favorable impact on cardiac health and serum lipid profile, the limitations in the number of studies conducted among Western countries impede the endorsement of the real value of coconut oil. Hence, long‐term extensive studies with proper methodologies are suggested to clear all the controversies and misconceptions of coconut oil consumption. This review discusses the composition and functional properties of coconut oils extracted using various processing methods. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The demand for vegetable protein substitutes for animal protein is growing. Soy milk, the water extract of soaked and ground soybeans is a popular alternative for bovine milk. Soy milk was tested with several non‐animal derived stabilizers to produce fermented soy‐gels and found agar‐agar provides promising organoleptic properties in fermented soy‐gels. The sensory analysis proved that Bifidobacteria (BB) used together with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus as starter culture bacteria (SCB) gives better (p <.05) sensory properties. Physicochemical properties were evaluated for gels fermented with SCB and BB. Results indicated, upon storage at 4°C, pH reduced (p <.05) and viscosity increased (p <.05). Both titratable acidity and syneresis were initially decreased and increased after the 10th day of storage. After 7 days, the viability of BB in fermented soy‐gel was higher (p <.05) than in a regular bovine milk set‐gel, proving the feasibility of using as a promising probiotic carrier vegan food. Practical applications: Contemporary increase in demand for non‐dairy products (fermented‐gels) proved to be capable of substituting to soy milk, not only because of technological feasibility but also due to its health benefits and environmental aspects. We proposed fermented soy‐gels made by incorporating agar‐agar as the stabilizer is superior as a probiotic carrier food, compared to cow milk set‐gels. This produces an acceptable fermented soy‐gel with optimal organoleptic properties. Fermented soy‐gels are likely to play a crucial role as a vegan food in the future, with huge potentials of developing as a value‐added product. [ABSTRACT FROM AUTHOR]

α‐Amylase is an endoenzyme that catalyses the hydrolysis of internal α‐l,4 glycosidic linkages in polysaccharides to produce maltose, maltotriose, and α‐limit dextrins. It is widely used in the laboratorial and industrial workflow for several applications. There are several methods utilizing different techniques and substrates to assess α‐amylase activity, among which the spectroscopic methods have found widespread applicability due to their ease of use and cost‐effectiveness. Depending upon the reaction principle, these assays are classified into four groups: reducing sugar, enzymatic, chromogenic, and amyloclastic methods. Despite the presence of numerous methods, there is no general reliable method to assess α‐amylase activity. Each method is shown to have its own merits and demerits. Many improvements have been made to make the available methods more accurate, reliable, and easy. This communication briefly discusses the basic reaction mechanisms and critically reviews the advantages and shortcomings associated with each method. Further recommendations are made for future development. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Abstract: This study was carried out to investigate the hypolipidemic and hypoglycemic potential of raw, boiled, and sprouted mung beans in rats. Oven dried mung bean powders; raw, sprouted, and boiled were included at 30% level in the diet of seven weeks old male Wistar rats maintained for 5 weeks on high (0.5%) cholesterol diet in comparison with control diet. Low serum glucose and triglyceride concentrations (p < .05) in raw and processed mung bean diets fed rats were supported by low serum insulin level in both raw mung bean diet and boiled mung bean diet fed rats. Hypoglycemic effect in sprouted mung bean fed rats was supported by higher α‐amylase inhibitory activity and α‐glucosidase inhibitory activity of sprouted mung beans. Increase in serum non‐HDL cholesterol concentration and decrease in HDL cholesterol concentration caused by high cholesterol diet were modulated (p < .05) by both boiled and sprouted mung bean diets. Practical applications: Mung bean is a green legume rich in protein, fiber, antioxidants, and phytonutrients. Hypocholesterolemic and hypoglycemic potential of raw mung beans have been shown previously. It is well known that cooking and processing modulate nutritional and biochemical parameters of foods. However, very limited information is available on the effect of processing on functional properties of legumes. Results of this study showed that boiling and sprouting improved the soluble fiber content and hypocholesterolemic potential of mung beans. Thus, the processed mung beans may be more suitable for developing food supplements for patients with hypercholesterolemia. [ABSTRACT FROM AUTHOR]

Hypocholesterolaemic and hypoglycaemic effect of banana blossom were studied in high-cholesterol fed rats. Experimental groups were fed for 4 weeks, with casein as the basal diet (CN), in comparison with two diets containing 0.5% cholesterol (CD) and 0.5% cholesterol + 21% banana blossom powder (CDB). Serum total cholesterol, non-HDL-cholesterol level, and serum glucose concentrations were lower in CDB fed group compared with CD fed group. Lower serum cholesterol and glucose level (P < 0.05) in CDB fed group were followed by higher faecal weight, caecal weight, caecal Lactobacilli, and Bifidobacteria population in CDB fed group compared to CD diet fed group. Lower serum AST level in banana blossom fed rats showed the reduction in oxidative stress induced by high cholesterol diet. Based on these data, it could be speculated that banana blossom incorporated experimental diets may modulate the hypocholesterolaemic and hypoglycaemic responses in Wistar rats. [ABSTRACT FROM AUTHOR]