Search

Ginger and its derivatives have been shown to be effective in the prevention and treatment of cancer. We undertook a systematic review to answer the question of whether ginger has a role in modifying the biomarkers of cancer in cell culture conditions and on colorectal cancer in randomized clinical trials. We performed a comprehensive search of the literature from Scopus, Embase, Web of Science, PubMed, Cochrane central register of controlled trials, and Cochrane database of systematic reviews. At first, all 12 papers studied the effect of ginger or its derivatives on cell culture conditions. The results of cell culture studies show that ginger has a powerful role in inducing apoptosis. In the second part, five studies of clinical trials were analyzed. By analyzing antitumor markers of clinical trials, ginger increased some anticancer markers but performed poorly in inducing some anticancer markers. This systematic review showed that the consumption of ginger extract has the potential to prevent and treat colorectal cancer but this ability is weak., Competing Interests: The authors declare that they have no competing interests., (© 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

Energy restriction and manipulation of macronutrient composition of the diet are the main approaches that are used by people who aim to lose weight. When such strategies are employed, appetite and endocrine regulators of satiety, such as gut peptides, all are deeply affected. The gut microbiota-brain axis controls energy homeostasis in humans by affecting central satiety and gut peptides. The purpose of this study was to evaluate if the synergistic effect of probiotics and vitamin D in yogurt matrix can modulate this effect. In the double-blind, randomized, placebo-controlled trial, 140 obese adults were randomly allocated into four groups: 1) regular yogurt plus low-calorie diet; 2) PY plus low-calorie diet; 3) vitamin D-fortified yogurt plus low-calorie diet, and 4) probiotic and vitamin D co-fortified yogurt plus low-calorie diet. All groups were encouraged to increase their physical activity. Glucagon-like peptide-1 (GLP-1), peptide Tyrosin-Tysrosin (PYY), ghrelin, anthropometric variables, insulin, fasting blood sugar (FBS), insulin resistance/sensitivity, 1,25(OH) 2 D 3 , dietary intake, and physical activity were measured before and after 10 weeks. The difference between groups for GLP-1 after 10 weeks was significant after adjusting for baseline GLP-1 and protein intake as confounders. PY showed the largest effect size (ES) on GLP-1 ( p  = 14.2) and FBS ( p  = 14) compared with others. Pairwise comparison of yogurts effect sizes on GLP-1 showed a significant difference in group 1 vs. group 2 ( p  = .001), group 1 vs. group 3 ( p  = .003), and group 1 vs. group 4 ( p  = .048). Vitamin D-fortified yogurt had the largest effect size on the serum level of vitamin D and it showed a significant difference with RY ( p  = .018) and PY ( p  = .002). Consumption of vitamin D-fortified yogurt and PY could be regarded as a promising approach during calorie restriction., Competing Interests: The authors declare no conflict of interest in this study., (© 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

Background: Indices, based on anthropometrics with or without non-anthropometric components, are predictive of cardio-metabolic outcomes. Fat mass index (FMI) is similar to BMI except measured fat mass replaces body weight. The visceral adiposity index (VAI) combines anthropometric measures with lipid measurements TG/HDL. The relationship of these indices to incident type 2 diabetes (T2DM) has not been established. Therefore, we have evaluated the predictive power and optimal cut-off points of FMI, and VAI with T2DM in a cross-sectional population study., Methods: These population-based cross-sectional study comprised 8411 adults aged 35-65 years using data from the Ravansar Non-Communicable Diseases (RaNCD) cohort. VAI and FMI were defined as previously published. Optimal cut-off points for association with incident T2DM were determined from receiver-operating curves (ROC)., Results: The optimal cut-off point for VAI was 4.86 (AUC: 0.673; 95% CI: 0.65-0.69) and FMI 9.3 (AUC: 0.57; 95% CI: 0.55-0.59), and for T2DM in our study population. The odds ratios (OR) for T2DM were nearly identical, for VAI 1.098 (95% CI: 1.08-1.11) and for FMI 1.08 (95% CI: 1.05-1.10)., Conclusions: In the current population study, VAI and FMI were weakly associated with T2DM. Therefore, it seems that anthropometric measures are unlikely to be strong mediators of T2DM compared to historical and other factors in the population studied., Competing Interests: All authors declare that they have no conflicts of interests., (© 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

Background: Emerging evidence indicates that propolis as a novel potential antioxidant has unique benefits. This study aimed to evaluate the effect of propolis on oxidative stress, inflammation, body composition, and athletic performance in healthy active subjects., Methods: This clinical trial was conducted on 54 male military cadets. Eligible subjects were randomly allocated to receive a single dose of 450 mg propolis twice daily for four weeks or a matching placebo containing microcrystalline cellulose. Cooper 12-min run test and running-based anaerobic sprint test were performed to measure aerobic and anaerobic performance. Blood samples were obtained immediately after Cooper's test to evaluate oxidative stress and inflammation status. Fat mass and fat-free mass were analyzed using bioelectrical impedance., Results: Mean changes in fat mass, fat-free mass, anaerobic powers, fatigue index, and VO 2 max did not differ significantly between the two groups after the adjustment for baseline values (P-value>0.05). A significant change was observed in plasma levels of IL-6 (-1.43 ± 0.11pg/mL), total oxidant status (-3.9 ± 0.2µmol/L), total antioxidant capacity (164 ± 12 µmol/L), malondialdehyde (-0.52 ± 0.03µmol/L), oxidative stress index (-0.45 ± 0.04), and glutathione (48.72±2µmol/L) in the propolis group compared with the placebo group after the adjustment for baseline values and weight changes (P-value<0.05). Although IL-10 concentrations had no significant changes in both groups, the ratio of IL-6/IL-10 significantly reduced in the propolis group compared with the placebo group (-0.174 ± 0.015 versus. 0.051 ± 0.014; P-value: 0.041)., Conclusions: Our results indicated that propolis might have beneficial effects on oxidative stress and inflammation following intense activities in healthy male subjects., Competing Interests: The authors have declared no conflict of interest., (© 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

Vitamin D deficiency can be regarded as one of the overgrowing health problem in all of the world. Evidence from a clinical trial suggested a role for probiotic bacteria in increasing vitamin D. However, probiotic's effect is strain specific and this effect should be confirmed about different strains. The objective was to determine if yogurt fortification with probiotic bacteria, Lactobillus acidophilus La-B5, Bifidobacterium lactis Bb-12 either alone or in combination with vitamin D can be a complementary treatment for vitamin D deficiency . The end-points were vitamin D, cardio metabolic lipid profile, anthropometric indices (weight, height, waist, hip, fat mass, lean body mass) and dietary intake. A 10-week parallel-group, double-blind, randomized and controlled trial was conducted on 140 obese men and women. The participants were randomly allocated to receive 100 grams either 1) plain low-fat yogurt or 2) probiotic yogurt or 3) vitamin D-fortified yogurt or 4) probiotic and vitamin D cofortified yogurt. All groups received low-calorie diet. Vitamin D increased significantly in group 4 ( p  = .008), group 3 ( p  = .001) and group 1 ( p  = .012 with no difference between groups. Vitamin D-fortified yogurt had the most effect size and showed a significant difference versus plain ( p  = .018) and probiotic yogurt ( p  = .002). Regarding lipid profile, there were no significant differences between groups. Data from this study does not support the hypothesis that yogurt fortified with probiotic bacteria, Lactobillus acidophilus La-5 and Bifidobacterium lactis Bb-12 either alone or in combination with vitamin D might impose any increasing effect on serum level of vitamin D in comparison with vitamin D-fortified yogurt., Competing Interests: The authors declare that they do not have any conflict of interest., (© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)