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The unique structure of plant-based double emulsions makes them suitable for developing low-fat foods without compromising the sensory properties of the food products, while simultaneously solving safety concerns associated with double emulsions. This paper reviewed the basic composition of plant-based double emulsions, their preparation methods, as well as the analytical methods for physical and chemical stability, and the methods and mechanisms to improve their stability. Moreover, the paper presented a detailed overview of the application progress of plant-based double emulsions in various types of low-fat foods, accompanied by practical examples. It also comprehensively expounded the standardized determination methods for quality assessment indicators when applied to low-fat foods. Finally, the challenges and prospects of plant-based double emulsions were discussed to accelerate their development and innovation and to provide insights into future research-focused trends that can help guide further research. [ABSTRACT FROM AUTHOR]

Due to the increasing risk of obesity and cardiovascular diseases caused by high-fat diets, low-fat foods have become a priority demand for consumers' health. However, the smoothness perception and scientific assessment methods of the existing low-fat foods should be improved. In this study, three food emulsions were prepared, and their lubrication characteristics, sensory evaluation of smoothness, and electroencephalogram (EEG) signals were assessed to preliminarily investigate the effects of food emulsion components on their above characteristics. The results showed that fat substitute (FSU) and fat could significantly reduce coefficient of friction (CoF) of the food emulsions, with average CoF reduced by 28% and 63% compared to the original food emulsions. In addition, fat-enriched food emulsions continued to exhibit excellent lubrication characteristics after adding artificial saliva, with an average CoF reduced by 31.1% compared to that of the food emulsions without artificial saliva. Both FSU and fat improved the smoothness of food emulsions, and the lubricating properties of fat were more pronounced, with fat-enriched food emulsion which could provide a substantial improvement in smoothness compared to the fat-free food emulsion. Comparison of subjects' EEG signals revealed that food emulsion with lower CoF and higher smoothness triggered higher P3 amplitudes and longer latencies. These findings provide better insights into the scientific evaluation of food texture and the development of low-fat foods. [ABSTRACT FROM AUTHOR]

Presents information on a study which determined the efficacy on plasma cholesterol-lowering of plant sterol esters or non-esterified stanols eaten within low-fat foods and margarine. Experimental design; Lipid changes with plant sterol ester or non-esterified stanol-containing foods; Lipid changes with sterol ester in fifty percent butter fat spread.

An increase in health consciousness and the requirement for consumption of low-fat foods makes it a necessity for the industries to investigate various options for replacing fats in processed foods without compromising the texture and quality. The interaction between proteins and polysaccharides presents a new avenue toward replacing fat in different food products with improved techno-functional properties. However, less information is available regarding applying emerging technologies such as ultrasonication towards the protein–polysaccharide interaction. Ultrasonication leads to enhanced glycation, thereby increasing the hydrophobic nature of the protein–polysaccharides complexes. This protein–polysaccharide complex can potentially replace commercial emulsifiers, thickeners or stabilizers, which provide the necessary textural and rheological properties to the processed foods. This review focuses on the characterization techniques currently employed for structural elucidation and the changes in the functional properties of the protein–polysaccharide complexes obtained using ultrasound treatment. [ABSTRACT FROM AUTHOR]

In this study, cinnamon and paprika oleoresins were encapsulated by two technologies, respectively, spray chilling and particles from gas saturated solutions. Both technologies used palm oil as wall materials. The physical characteristics of the microparticles were compared as well as the oleoresins release behavior in high- and low-fat simulated food media. The spray chilling microparticles had an average diameter of 143.7 ± 1.5 µm, spherical shape, smooth surface, and passable flow property. In contrast, microparticles obtained by particles from gas saturated solutions (PGSS) showed an average diameter of 105.7 ± 0.6 µm, irregular shape, porous surface, poor flow property but higher encapsulation efficiency. In evaluating the compounds released in a simulated food medium, the spray chilling particles delivered 30.7%, while PGSS reached 23.1% after 1 h. Both microparticles well fitted the Kosmeyer-Peppas (R2 = 0.98 and 0.96 for spray chilling and PGSS) and Peppas-Sahlin models (R2 = 0.98 and 0.97 for spray chilling and PGSS). However, spray chilling microparticles showed a diffusion mechanism, while for PGSS ones erosion was the main mechanism. Despite the different physical characteristics, both microparticles proved to be possible facilitators in delivering oleoresins in food products. [ABSTRACT FROM AUTHOR]

Background: Though long-term weight loss maintenance is the treatment goal for obesity, weight regain is typical and few studies have evaluated lifestyle habits associated with weight regain.Objective: To identify dietary and physical activity habits associated with 6- and 24-month weight regain among participants in a weight loss maintenance clinical trial.Design: Secondary analysis of randomized clinical trial data.Participants: Adult primary care patients with recent, intentional weight loss of at least 5%.Main Measures: Lifestyle habits included consumption of low-fat foods, fish, desserts, sugary beverages, fruits, and vegetables and eating at restaurants from the Connor Diet Habit Survey; moderate-vigorous physical activity by self-report; steps recorded by a pedometer; and sedentary behavior by self-report. The outcome variable was weight change at 6 and 24 months. Linear regression models estimated adjusted associations between changes in weight and changes in dietary and physical activity habits.Key Results: Overall, participants (mean (SD): 53.4 (12.2) years old; 26% male; 88% white) maintained weight loss at 6 months (n = 178, mean (SD): - 0.02 (5.70)% change) but began to regain weight by 24 months (n = 157, mean (SD): 4.22 (9.15)% increase). When considered all together, more eating at restaurants, reduced fish consumption, and less physical activity were most consistently associated with weight regain in fully adjusted models at both 6 and 24 months of follow-up. In addition, more sedentary behavior was associated with weight regain at 6 months while reduced consumption of low-fat foods, and more desserts and sugary beverages were associated with weight regain at 24 months.Conclusions: Consuming less fish, fewer steps per day, and more frequent restaurant eating were most consistently associated with weight regain in primary care patients. Primary care providers may consider addressing specific lifestyle behaviors when counseling patients after successful weight loss.Trial Registration: ClinicalTrials.gov Identifier: NCT01946191. [ABSTRACT FROM AUTHOR]

Characterizes taste preferences in habitual high fat (HF) and low fat (LF) phenotypes. Effect for the fat content of the solution on the perception of creaminess preferences; Effect for sugar content on the perception of sweetness; Comparison of the taste in HF ad LF.

Foods, rich in oil content, have been found to be a key dietary contributor of certain chronic diseases such as cardio-vascular diseases, hypertension, cancer, etc. Therefore, the market trends are shifting towards low-fat containing foods. Oil rich foods are generally fried products where oil is absorbed during frying process. Vacuum-frying has been identified as an alternative to traditional frying. It is also highly suitable for frying of sugar rich fruits which otherwise is not possible in traditional frying as it leads to browning of the end product making them unacceptable. This review is a compilation of recent research works done in the area of vacuum frying of fruits and vegetables and allied products and gives an insight to the physical and chemical changes occurring during vacuum frying of fruits and vegetables. The effects of pre-treatments, processing conditions as well as use of novel technologies in combination with vacuum frying on quality characteristics of products have also been discussed. Emphasis has also been given on future aspects of vacuum frying with respect to fruits and vegetables processing. [ABSTRACT FROM AUTHOR]

Cellulose nanofibrils (CNFs) have been proposed for use in low-fat food products due to their availability and excellent viscosifying and gel forming abilities. As the CNFs are negatively charged, the presence of other components in foods, such as electrolytes and food additives such as xanthan gum is likely to affect their rheological properties. Hence, the study of these interactions can contribute valuable information of the suitability of CNFs as rheology modifiers and fat replacers. Rheological measurements on aqueous dispersions of TEMPO-oxidized CNFs were performed with variations in concentration of CNFs, concentration of electrolytes and with varying CNF/xanthan ratios. UV–Vis Spectroscopy was used to evaluate the onset of CNF flocculation/aggregation in the presence of electrolytes. The CNF dispersions followed a power-law dependency for viscosity and moduli on CNF concentration. Low electrolyte additions strengthened the CNF network by allowing for stronger interactions, while higher additions led to fibril aggregation, and loss of viscosity, especially under shear. The CNF/xanthan ratio, as well as the presence of electrolytes were shown to be key factors in determining whether the viscosity and storage modulus of CNF dispersions increased or decreased when xanthan was added. [ABSTRACT FROM AUTHOR]

Due to health and overweight concerns, there is an increasing interest of consumers for low-fat food. The objective of this work was to study the differences in sensory properties of a Uruguayan low-fat cheese 'queso magro' and to establish whether there is a relationship with its acceptability. Six samples of this type of cheese from different commercial brands were studied. The sensory properties of these cheeses were evaluated by a trained panel and subsequently sample acceptability was evaluated by 84 consumers. Uruguayan low-fat cheeses were characterized by having a soft odor and taste, intermediate firmness, medium-high elasticity, and low friability. Samples mainly differed in their texture attributes, firmness, and elasticity though slight variations were observed for flavor attributes. Consumers' liking scores varied widely among samples. The analysis of the relationship among sensory properties and acceptance revealed that flavor attributes like odor and taste intensity, bitterness and aftertaste were those that dictated the differences in acceptance. According to that, in the manufacture of Uruguayan low-fat cheese, to develop a product highly accepted by consumers, efforts should be directed mainly to improve odor and flavor. [ABSTRACT FROM AUTHOR]

We assessed the impact of a prolonged lipase inhibition upon gastric emptying (GE) and orocecal transit time (OCTT) of a 355-kcal low-fat solid meal. In double-blind manner, 40 obese women BMI > 30 kg/m2, randomly allocated into two equal groups, took orally t.i.d. 120 mg orlistat or placebo during 8 weeks of a weight-reducing management. At randomization and after 2 months, GE was measured simultaneously with OCTT by means of a 13C-octanoic acid and a hydrogen breath test, respectively. Lipolytic activity was evaluated with a 13C-mixed triglyceride breath test (13C-MTGBT). A profound lipase inhibition by orlistat was confirmed by a 79.5% ± 16.9% reduction of the cumulative 6-h 13C recovery with 13CMTGBT. GE remained unchanged either in the orlistat ( T 1/2, 188 ± 35 min start versus 198 ± 36 min end) or the placebo ( T 1/2, 191 ± 35 min start versus 180 ± 39 min end) group. OCTT increased from 208 ± 54 min to 271 ± 64 min ( P < 0.01) after orlistat treatment and did not change significantly (216 ± 76 vs. 234 ± 72 min) in the placebo group. No adverse effect on the GE and a moderate prolongation of the OCTT of a low-fat solid meal is to be expected under a prolonged treatment with orlistat at a typical dosage regimen. [ABSTRACT FROM AUTHOR]

Focuses on a study of the effects of free access to reduced fat products and their full fat equivalents on the food intake, body weight, blood lipids and other variables in non-obese healthy volunteers in the Netherlands. Description of the study; Listing of related studies on obesity; Effects of the reduced fat products on the body; Use of reduced fat products in strategies aimed at preventing obesity.

Microparticulated proteins (MPPs) considerably improve the texture, taste and nutritional value of low-fat dairy products. A combination of superfine grinding and heat-shearing treatment was utilized in order to improve the processing adaptability and stability of microparticulated whey protein (MWP). Comparing the mean particle sizes of WPC and MWP with the superfine milled whey protein concentrate (sWPC) and its microparticulated whey protein (sMWP), the sWPC and sMWP were significantly decreased from 49.24 and 13.09 μm to 8.17 and 5.73 μm, respectively ( P < 0.05). Both sWPC and sMWP exhibited higher water-holding capacity (1.9 and 3.69 g/g, respectively), emulsion activity index (146.38 and 128.6 m/g, respectively), emulsion stability index (29.04 and 6.31, respectively) and viscoelasticity than WPC and MWP. The dispersion stability of sWPC, sMWP and its cream mimetic were also enhanced after superfine grinding treatment. The sMWP dispersion exhibited more stable liquid behaviour characteristics and maintained the creamy mouth feel better than MWP, indicating the higher dispersion stability of sMWP-based cream mimetic. Therefore, the combined superfine grinding and heat-shearing treatment is a promising technique for the production of microparticulated proteins. [ABSTRACT FROM AUTHOR]

Focuses on a study which examined the self-reported use of reduced fat and and salted foods by a comparison of data collected in a food frequency questionnaire. Where the questionnaire was carried out; Indications of the results; Discussion and conclusions on the study.

The current study was conducted to investigate combination impacts of κ-carrageenan (CAR) and soy protein isolate (SPI) on the functional properties of chopped low-fat pork batters during heat-induced gelation. Texture profile analysis, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Raman spectroscopy, and scanning electron microscopy (SEM) were used to determine the properties of pork batters. The addition of individual CAR and SPI or CAR/SPI mixture improved textural properties except for cohesiveness compared with the control ( P < 0.05). The cooking loss with supplemented ingredients was significantly lowered, while the thermal emulsion stability was improved compared to that of the control ( P < 0.05). Compared with the control, the CAR/SPI mixture formed a more continuous structure evidenced by more uniform fat particles and a more compact protein matrix. Raman spectroscopy showed that pork batters with ingredients resulted in a lower content of α-helice and a higher content of β-sheet, β-turn, and random coil compared with the control. However, no interactions between meat protein and CAR/SPI could be identified by SDS-PAGE profiles. The results indicate that the combination of CAR/SPI can be effectively used to improve functional properties of low-fat pork batters effectively. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the effect of oil type and oxidation status on acrylamide (AA) formation and colour development in potato products under domestic baking conditions. Sunflower, soybean and olive oil were used; the first one was thermally oxidized to obtain different oxidation status. A potato dough containing 10 % oil, potato powder, flour and water was shaped into thin discs and baked at 180 °C for different heating times. AA concentration, moisture content and surface colour were determined. Results obtained showed that neither the nature of lipids present, in terms of content of unsaturated fatty acids, nor the degree of fat oxidation influenced AA formation in low-fat baked potato products. Browning ratio higher than 45 % and moisture content lower than 17 % resulted in dark brown, almost burnt, products. Moreover, in those cases, no correlation could be found between those variables and AA content, since formation and degradation simultaneously occur. When the browning ratio ranged between 0 and 45 %, a good linear correlation with AA formation was observed, suggesting that the browning ratio may be considered as a reliable indicator of AA concentration. Finally, AA less than 1000 μg/kg, which is an indicative value that has been recently set for potato crisps by the European Commission, corresponds to a browning ratio of less than 8 % and moisture content more than 23.5 %. [ABSTRACT FROM AUTHOR]

Background/Objectives:Milk intake is widely recommended for a healthy diet. Epidemiological studies have suggested that the consumption of dairy products may be associated with a reduction in type 2 diabetes mellitus (T2DM). A meta-analysis was conducted to elucidate the association between dairy products consumption and T2DM.Subjects/Methods:A systematical literature search was done through the Medline database and seven related cohort studies were identified. The adjusted relative risks (RRs) with the highest and the lowest categories from each study were extracted to calculate the combined RR. A least-square trend estimation was applied to assess the dose-response relationships.Results:A combined RR of 0.86 (95% confidence interval (CI), 0.79-0.92) was revealed on T2DM risk associated to dairy intake, with little evidence of heterogeneity. For subgroup analysis, a combined RR was 0.82 (95% CI, 0.74-0.90), 1.00 (95% CI, 0.89-1.10), 0.95 (95% CI, 0.86-1.05) and 0.83 (95% CI, 0.74-0.93) for the intake of low-fat dairy, high-fat dairy, whole milk and yogurt, respectively. Dose-response analysis showed that T2DM risk could be reduced 5% for total dairy products and 10% for low-fat dairy products.Conclusion:An inverse association of daily intake of dairy products, especially low-fat dairy, with T2DM was revealed, indicating a beneficial effect of dairy consumption in the prevention of T2DM development. [ABSTRACT FROM AUTHOR]

Objective:To study the total daily intake of vitamin D from food and supplements among Finnish children aged 3 months to 3 years, the dietary sources of vitamin D and the association between vitamin D intake and sociodemographic factors.Subjects and methods:The subjects are participants in the Finnish Type I Diabetes Prediction and Prevention Nutrition Study born between October 1997 and October 1998. At the age of 3 and 6 months, 1, 2 and 3 years, 342 (72% of the invited families), 298 (63%), 267 (56%), 233 (49%) and 209 (44%) families, respectively, participated in the present study. Food consumption was assessed by a 3-day food record. A structured questionnaire was used to record the parents' socioeconomic status.Results:The mean dietary vitamin D intake exceeded the recommendation (10 μg/day) at the age of 3 (11.0 μg) and 6 months (12.0 μg), but decreased thereafter being 9.8, 5.0 and 4.1 μg at 1, 2 and 3 years of age, respectively. Among the children 91, 91, 81, 42 and 26% used vitamin D supplements at the age of 3 and 6 months, and 1, 2 and 3 years, respectively. In children not using vitamin D supplements, vitamin D intake was less than 10 μg/day at all ages. Vitamin D intake from food did not differ in children who used and did not use vitamin D supplements. Vitamin D supplements were the main source of vitamin D intake in all age groups studied, followed by vitamin D-fortified infant formula in 3-month-olds and infant formula and baby foods in 6-month-olds. After the age of 1 year, the most important food sources of vitamin D were margarine, fish, baby foods, low-fat milk and eggs. Sociodemographic factors, especially the number of children in the family and maternal age, were associated with the total vitamin D intake and vitamin D supplement use.Conclusion:Vitamin D supplements are not used according to the dietary recommendations in a substantial proportion of Finnish children.European Journal of Clinical Nutrition (2006) 60, 1317–1322. doi:10.1038/sj.ejcn.1602459; published online 14 June 2006 [ABSTRACT FROM AUTHOR]

Summary. Background: The cholesterol absorption inhibiting properties of plant sterols in milks are unknown. The milk fat globule membrane components may enhance the absorption of cholesterol and could make plant sterols less efficient in this complex matrix. Aim of the study: To evaluate in hypercholesterolemic men the cholesterol absorption inhibiting properties of verified properly solubilized, non-esterified plant sterols in partly vegetable oil containing milks. Methods: The plant sterols in milk were determined to be properly solubilized, and to have effective in vitro functionality. Sixteen hypercholesterolemic adult men (initial total cholesterol 5.8–8.6 mM) then consumed milk containing sterols (1.8 g of non-esterified pure plant sterols/d) and control milk, alternatively, during two 6-day periods in a double blind cross over design. During the trial, cholesterol absorption was evaluated from the ratio of plasma isotopic enrichment of [26, 26, 26, 27, 27, 27–[sup 2] H[sub 6] ]cholesterol from oral intake (35.6 ± 0.2 μmol, ± SEM) over enrichment of [23, 24, 25, 26, 27–[sup 13] C[sub 5] ]cholesterol from intravenous injection (77.9 ± 0.5 μmol). Results: Plant sterols in low fat milks contained very few crystals > 11 μm in the presence and absence of bile salts and lysophospholipids, and inhibited cholesterol uptake in Caco-2 cell. This assured that the sterols were properly solubilized prior to the clinical trial. In the clinical study, compliance of volunteers was excellent. After tracer injections (72 h), the plasma [[sup 2] H] and [[sup 13] C] isotopic enrichments changed from 0.024 ± 0.001 and 0.072 ± 0.003 MPE (control) to 0.015 ± 0.001 and 0.074 ± 0.002 MPE during sterol treatment, respectively. Cholesterol absorption was reduced from 70.1 ± 4.2 % with control to 41.1 ± 4.0 % with milks containing plant sterol (P < 0.001). Conclusions: These results demonstrate that... [ABSTRACT FROM AUTHOR]

Driven by the demand of consumers for low-fat foods, the field of fat replacers has made a tremendous breakthrough over the past decade. A fat replacer is a substance that replaces whole or part of the fat in food while asserting the same physiological properties. Based on the source, fat replacers can be carbohydrate, protein or lipid-based. They serve two major purposes in food viz. reducing the calorie content and amount of fat used in the preparation of food products as well as impart fat-like properties. Fat replacers exhibit its functionalities by providing texture, acting as stabilizers, emulsifiers, gelling and thickening agents. It is crucial to select the proper kind of fat replacer because fat functionality varies considerably depending on the meal type and the formulation. Evidence suggests that reducing fat intake can help in controlling body weight and the risk of diseases like type-2 diabetes, hypertension and cardiovascular disease. Consumers should not be misled into believing that fat and calorie-reduced foods may be consumed indefinitely. Fat replacers are most beneficial when they aid in calorie control and promote the consumption of meals that provide essential nutrients. This review aims to provide a deep insight into the fact that fat replacers can be utilized in various food commodities in order to meet the dietary guidelines for reducing fat intake with a healthy lifestyle and prudent dietary approach. [ABSTRACT FROM AUTHOR]

Background The cholesterol-lowering efficacy of plant sterol esters (PSteE) or stanol esters (PStaE) in regular- and low-fat spreads has been consistently demonstrated, while their effectiveness in a low-fat, aqueous food carrier such as milk and yoghurt is less well established. Aim of the study Two studies were carried out to assess the cholesterol-lowering effect of PSteE-enriched low-fat milk and PSteE- and PStaE-enriched low-fat yoghurt in modestly hypercholesterolemic subjects (total cholesterol between 5-7.5 mmol/1). Methods Study one was a single blind crossover design with 4 phases of 3-week interventions. Subjects consumed 300 ml/d of placebo or PSteE-milk (2.0 g plant sterols/d) alone or combined with 25 g/d of placebo or PSteE- spread. Study two was a fully randomised, double blind crossover design with 3 phases of 3-week interventions. Subjects consumed 2 portions (150 g tubs each) of placebo, PSteE-yoghurt (1.8 g plant sterols/d) or PStaE-yoghurt (1.7 g plant stanols/d). In study one 39 subjects (21 men and 18 women) and in study two 40 subjects (17 men and 23 women) completed the dietary intervention. Results In study one, PSteE-milk and PSteE- spread were equally efficacious in lowering total and LDL-cholesterol as compared to placebo by 6-8 % and 8-10%, respectively. No significant additional cholesterol-lowering was observed with the combination of PSteE-milk and PSteE- spread (4 g plant sterols/d). PSteE- enriched milk and the combination of PSteE-enriched milk plus spread both lowered lipid-adjusted serum β-carotene concentrations by 10-14% (P <0.02), while the PSteE- rich spread alone did not significantly alter serum β-carotene levels. In study two, the PSteE- and PStaE-enriched yoghurts reduced LDL- cholesterol significantly compared to placebo by 0.27 ± 0.05 mmol/l (6 %) and 0.23 ± 0.05 mmol/l (5 %), respectively. In both studies, there was no effect on HDL-cholesterol and triacylglycerol concentrations. Conclusion Plant sterols in the form of their esters when provided in low- fat milk and yoghurt are effective in lowering total and LDL-cholesterol. [ABSTRACT FROM AUTHOR]

Nanotechnology has currently grown rapidly in various areas. Limiting particle size to the nanometer-scale changes the physical, optical, chemical, and biological properties of materials, leading to versatility in different industrial applications including food, agriculture, pharmaceuticals, and biomedicine. Besides, the adjustable features of nanomaterials (NMs) enable us to manipulate their characteristics, obtaining smart or functional NMs. The surface modification of NMs is carried out in different physical forms. Hence, physical methods such as absorption or coating in front of chemical methods like surface oxidation followed by the change of electronic state of atoms have been developed for these modifications. Recently, various types of functional NMs, consisting of carbon nanotubes (CNTs), polymer structures, and nanocrystals, have been considered in the industry. Regarding the food and agriculture industry, nanofilms and nanoclays play a crucial role as barrier materials at various stages of the food chain. In the pharmaceutical and medical section, NMs have been utilized in drug and gene delivery systems to alleviate the side effects of therapeutic agents with more impact on target tissues like cancer therapy. Furthermore, synthetic biomass, production of new proteins, nanowire sensors, and provision of nanoscale levers to detect cancer cells are other advances based on NMs. In this review, our goal is to provide an overview of recent advancements in application of NMs in various areas of biology, including food and agriculture, pharmaceutical, and biomedical industries. [ABSTRACT FROM AUTHOR]

Aspergillus flavus var. oryzae (formerly Aspergillus oryzae) (Aspergillaceae, Eurotiales) is one of the most significant filamentous fungi in terms of marked contributions in the pharmaceutical, industrial, food, and veterinary fields. It has been extensively utilized in fermented food production, including miso, sake, and sauce, for a very long time. Also, this fungus has drawn marked attention as a factory for producing a variety of secondary metabolites, including sesquiterpenoids, sesterterpenoids, alkaloids, anthraquinones, sterols, and phenolics, as well as furan, pyranone, and isocoumarin derivatives. Aspergillus flavus var. oryzae secretes diverse enzymes with biotechnological and industrial potential. This review focused on the reported metabolites from this fungus, including their structures, biological properties, and biosynthetic pathways from 1954 to December 2023. Additionally, the reported studies on the applications of A. flavus var. oryzae and its enzymes from 2021 to December 2023 have been surveyed. The antiviral potential against COVID-19 has been studied using computational studies, which revealed promising activities of selected compounds. This review can help direct future research into the active natural metabolites biosynthesized by A. flavus var. oryzae and inform how they might contribute to discovering new therapeutics. [ABSTRACT FROM AUTHOR]

The consumer demands for low fat foods are increasing to reduce obesity and chronic diseases. Low-fat tofu (LFT) was prepared using soy flours treated with supercritical CO2 (SC-CO2) at pressures of 10, 20, and 30 MPa. After SC-CO2 treatment, the residual oil contents of the soy flours were 12.07, 8.12, and 1.64%, respectively, whereas that of the control soy flour was 18.20%. The objective of this study was to investigate the yield and quality characteristics of LFTs, compared to the control tofu. All SC-CO2-treated LFTs had significantly higher protein and moisture contents than the control tofu. The yields (g/100 g soy flour) of SC-CO2-treated tofu were 442.69, 507.44, and 535.47 g, respectively, at three fat levels, whereas the yield was 385.23 g in case of the control tofu. The SC-CO2-treated LFTs had softer textural attributes due to increasing moisture contents. In addition, the LFTs obtained higher sensory scores owing to softer texture and lower beany flavor than control sample. SC-CO2-treated soy flours showed higher solubility in soy milk, leading to higher yield, produced softer texture of tofu, and increased nutritional value with low fat and high protein content. [ABSTRACT FROM AUTHOR]

Background: Most effective interventions to control coronary heart disease (CHD) and prevent negative outcomes involve behavioral modification. This study examined how such modification based on the Health Belief Model (HBM) might improve lifestyle and clinical outcomes. Methods: A total of 120 people with CHD seeking help at a general hospital in Iran were randomly assigned to either the intervention or control group. Information was collected using an HBM-specific questionnaire and the Health Promoting Lifestyle II (HPLP-II) scale. Clinical outcomes (blood pressure, body mass index, and fasting blood sugar) were also measured. The intervention group received a tailored education based on HBM principles plus routine care, while those in the control group received only routine care. Three months after the intervention, both groups were reassessed using Student's t test and analysis of covariance. Results: All HBM subscale scores indicated significant improvements in the intervention group, in contrast to the control group, where scores worsened or stayed the same. Perceived severity and susceptibility were the dimensions that changed most. Total score on the HPLP-II improved significantly in the intervention group (p < 0.001, F = 747.5); however, subscale scores on spiritual growth and interpersonal relationships did not demonstrate significant between-group differences at follow-up. After adjustment for baseline scores, significant improvements in lifestyle subscales were also accompanied by significant improvements in clinical measures. Conclusions: This HBM-based behavior modification program improved both lifestyle and clinical measures in patients with CHD. Utilizing this program in patients with other cardiovascular diseases may in the future demonstrate similar results. [ABSTRACT FROM AUTHOR]

More than one billion people face malnourishment worldwide and majority of them are from Asia and Africa. The nutrition insecurity challenges in the third world countries could be addressed by considering entomophagy as an alternative to increase nutritional intake and meet the increasing nutrient demands of growing populations. Crickets are the most consumed orthopteran in the world and are good sources of protein and other essential nutrients. This study was conducted to identify the edible crickets and their nutritional composition in two regions of Nigeria. The edible crickets found in the study areas are Brachytrupes membranaceus Drury 1770, Gryllus bimaculatus De Geer 1773, Teleogryllus commodus Walker 1869, Teleogryllus sp. and Scapsipedus icipe Hugel and Tanga 2018. The values of moisture in the crickets ranged from 66.34 g/100 g in Teleogryllus sp. to 76.79 g/100 g in B. membranaceus. The ash in the crickets ranged from 0.63 g/100 g in B. membranaceus to 2.35 g/100 g in G. bimaculatus. The crude protein in the crickets ranged from 16.34 g/100 g in S. icipe to 23.38 g/100 g in T. commodus. The crude protein was significantly higher in T. commodus when compared with the other crickets (p < 0.05). Among the amino acids analysed, tryptophan, valine, and methionine were significantly higher in Teleogryllus sp. than the other crickets (p < 0.05). Calcium and phosphorus contents were highest in T. commodus but only calcium was significantly higher than in the other crickets (p < 0.05). Iron ranged from 0.05 µg/100 g in G. bimaculatus to 0.10 µg/100 g in S. icipe. Magnesium contents ranged from 0.05 µg/100 g in S. icipe to 0.34 µg/100 g in B. membranaceus. The crickets analysed were rich in protein, amino acids, and other essential nutrients. [ABSTRACT FROM AUTHOR]

In the present study, cleaner technologies, viz. microwave (MW) and microwave-assisted chimeric enzyme treatments (MWEC), were applied for extracting pectin from mango and pomegranate peels, and their impact was compared with the conventional citric acid extraction (CA) in terms of yield, structural features, physico-chemical characteristics and techno-functional properties of the isolated pectins. Chimeric enzymes [bi-chimera: endo-mannanase and endo-xylanase (ManB-XynB); tri-chimera: endo-mannanase, endo-xylanase, and cellulase (ManB-XynB-CelB)] connected by flexible linkers (5–15 amino acids) were generated using overlap extension PCR. ManB-XynB expressed extracellularly (Mw ~ 59 kDa) and was optimally active at 50 °C, pH 6, while ManB-XynB-CelB expressed intracellularly (Mw ~ 112 kDa) and exhibited optimum activities at 50–55 °C, pH 5–7. MWEC of mango and pomegranate peels showed the maximum yield of pectin. Scanning electron micrographs of MWEC treated peels revealed a synergistic action between chimeric enzymes and microwave for extracting pectin as distinguishable physical modifications (cracks, pores and erosion) of the peel surface were observed. ATR/FT-IR spectra of MWEC extracted pectins suggested that considerable portion (> 50%) of galacturonic acid residues was non-esterified. This was corroborated by the degree of esterification present in MWEC extracted pectins. Arabinose and galactose were the predominant neutral sugars found in the extracted pectins. MWEC extracted peel pectin had high protein and ferulic acid content, low particle size, good water holding capacity and low molecular weight, but only MWEC extracted mango peel pectin exhibited good emulsion activity and stability when compared to either MW or CA extraction methods. Rheological measurements suggested that pectins extracted using MW and MWEC exhibit low viscosities and Newtonian behaviour. [ABSTRACT FROM AUTHOR]

OBJECTIVE:: To measure the relative effects of each of four phytosterol ester-enriched low-fat foods (bread, breakfast cereal, milk and yoghurt) on serum lipids, plasma phytosterols and carotenoids. DESIGN:: Three research centres undertook a randomised, incomplete crossover, single-blind study consisting of four treatment periods of 3 weeks each, one of which was a control period. Each sterol-enriched test food provided 1.6?g/day of phytosterols as sterol esters. SETTING:: General Community. SUBJECTS:: In all 58, free-living men and women with mean age (s.d.) 54 (8)?y, moderately elevated plasma total cholesterol 6.2 (0.7)?mmol/l and body mass index 26.2 (3.0)?kg/m2. MAIN OUTCOME MEASURES:: Serum lipids, plasma phytosterols and carotenoids. RESULTS:: Serum total and LDL cholesterol levels were significantly lowered by consumption of phytosterol-enriched foods: milk (8.7 and 15.9%) and yoghurt (5.6 and 8.6%). Serum LDL cholesterol levels fell significantly by 6.5% with bread and 5.4% with cereal. They were both significantly less efficacious than sterol-enriched milk (P<0.001). Plasma sitosterol increased by 17-23% and campesterol by 48-52% with phytosterol-enriched milk and bread. Lipid-adjusted ß-carotene was lowered by 5-10% by sterols in bread and milk, respectively. CONCLUSIONS:: This is the first study to demonstrate that cholesterol-lowering effects of plant sterol esters may differ according to the food matrix. Plant sterols in low-fat milk was almost three times more effective than in bread and cereal. Despite phytosterol-enriched cereal products resulting in lower serum cholesterol reductions compared to sterol-enriched milk, the detection of similar changes in plasma phytosterols demonstrated that such products still delivered and released phytosterols to the gut.European Journal of Clinical Nutrition (2004) 58, 503-509. doi:10.1038/sj.ejcn.1601837 [ABSTRACT FROM AUTHOR]

The ubiquity of energy-dense, processed foods has been implicated as a salient feature of the modern 'obesogenic' environment. Cognitive strategies, such as response inhibition training, have been demonstrated to reduce the hedonic value of such foods in previous studies. However, this effect has generally been inconsistent or heterogenous, depending on the outcome measure, characteristics of the sample, and the specificity of food stimuli. Characterising the extent of generalised effects may help define the application of this type of intervention in natural settings. A repeated-measures, proof-of-concept study, using mobile app-based response inhibition training (RIT) versus a control app-based activity (N = 25), was undertaken to establish the valid application of a food reward measure to assess intervention efficacy. Liking (i.e., affect) and wanting (i.e., motivation) for food stimuli categorised by energy density were taken concurrently pre- and post-training. A statistically significant reduction in explicit liking, but not implicit wanting, for foods irrespective of their energy density was observed during the RIT app-based training session relative to the control (p =.041, ηp2 =.16). However, effect sizes associated with devaluation of energy-dense relative to low calorie food stimuli, although non-significant, were higher when measured as implicitly wanting (p =.098, ηp2 =.11) than explicit liking (p =.756, ηp2 =.00). Trends in explicit stimulus evaluations were empirically discordant from implicit evaluations for low calorie foods in particular. Additional research is needed to investigate whether these trends are reproducible with larger samples, trained and novel food stimuli in outcome measures, and more comprehensive training protocols. [ABSTRACT FROM AUTHOR]

Demanding consumers increasingly seek products with a more nutritional appeal that contribute to nutritional health. Considering the requirements of sustainable processes, natural ingredients, and healthier products, this review describes the most recent trends in dairy products, focusing on new ingredients and ultrasound technology. These ingredients include prebiotics, probiotics, and synbiotics; substitutes for reducing sugar and lipids; and natural preservatives such as nisin. Also, ultrasounds have been identified as a promising strategy for processing food products since it can increase shelf-life and enhance sensorial acceptance. [ABSTRACT FROM AUTHOR]

Weight management for athletes and active individuals is unique because of their high daily energy expenditure; thus, the emphasis is usually placed on changing the diet side of the energy balance equation. When dieting for weight loss, active individuals also want to preserve lean tissue, which means that energy restriction cannot be too severe or lean tissue is lost. First, this brief review addresses the issues of weight management in athletes and active individuals and factors to consider when determining a weight-loss goal. Second, the concept of dynamic energy balance is reviewed, including two mathematical models developed to improve weight-loss predictions based on changes in diet and exercise. These models are now available on the Internet. Finally, dietary strategies for weight loss/maintenance that can be successfully used with active individuals are given. Emphasis is placed on teaching the benefits of consuming a low-ED diet (e.g., high-fiber, high-water, low-fat foods), which allows for the consumption of a greater volume of food to increase satiety while reducing energy intake. Health professionals and sport dietitians need to understand dynamic energy balance and be prepared with effective and evidence-based dietary approaches to help athletes and active individuals achieve their body-weight goals. [ABSTRACT FROM AUTHOR]

A simple, reliable and accurate method for simultaneous determination of 2- and 3-monochloropropan-1,3-diol fatty acid esters (2- and 3-MCPD esters) in food by enzymatic hydrolysis and gas chromatography mass spectrometry was developed and validated. The extraction of lipids in food was conducted by mixed with hexane and homogenized for 2 min. After extraction, the lipids were directly transferred to enzymatic hydrolysis and the content was determined by gas chromatography mass spectrometry. The main advantage of the proposed method is that it can simultaneously analyse both 2- and 3-MCPD esters in foods and preserve their structural integrity. The limits of detection (LODs) of 2- and 3-MCPD esters in edible oil were 40 and 20 ?g kg as 2- and 3-MCPD, respectively. For low fat foods containing less than 3 % fat, the LOD of 2- and 3-MCPD esters were lowered to 1.2 and 0.6 ?g kg as 2- and 3-MCPD, respectively. Quantitative recoveries of different fatty acid esters of 2- and 3-MCPD esters were obtained after spiked corresponding standards into blank matrices. [ABSTRACT FROM AUTHOR]

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gar microgel suspensions containing sugar fatty acid esters were prepared using a water-in-oil (w/o) emulsion system. The volume fraction of microgel particles was adjusted by centrifugation to obtain high volume fraction suspensions. The relationship between the apparent equilibrium shear modulus and the volume fraction was analyzed using a hard-sphere model. The rigidity of the microgel particles never affected the rheological property under the random close-packed-volume fraction, but it affected the fracture of the structure composed of packed microgel particles. The length of fatty acid emulsifiers also affected the rheological properties of the condensed suspensions. The stress growth under step shear flow was observed to study the lubrication effect of close-packed microgel particles containing ER-190 (C 22:1) or O-170 (C 18:1). Although both suspensions showed strain softening, the tendency was different in each. Such a w/o microgel suspension is a likely candidate for use in low-fat foods. [ABSTRACT FROM AUTHOR]

Background/Objectives: To assess safety during a diet based on low-fat foods enriched with nonesterified wood-derived plant sterols and mineral nutrients related to serum phytosterol, sex hormone and fat-soluble vitamin metabolism.Subjects/Methods: Seventy-one study participants (52 women, 19 men) with mild-to-moderate hypercholesterolemia completed the double-blind, placebo-controlled feeding trial lasting for 15 weeks. The subjects were randomly allocated to the sterol group receiving food items enriched with mineral nutrients as well as with a total of 1.25, 2.5 and 5.0 g per day of plant sterols during the first, second and third 5-week periods, respectively, or to the placebo group receiving similar food items without plant sterols. This outpatient clinical trial with free-living subjects was carried out at two hospital clinics.Results: Two significant findings were observed. Serum sitosterol concentrations increased from 2.84 to 5.35 mg l−1 (P<0.004 vs placebo) but those of serum total plant sterols did not because of compensatory changes in other phytosterols. The highest plant sterol levels did not exceed 0.6% of total serum sterols. Serum α-tocopherol concentrations decreased in the sterol group by 10% (P<0.0002), but the between-group difference disappeared after adjusting for the change in the carrier (LDL cholesterol).Conclusions: Fifteen-week consumption of natural nonesterified plant sterol-enriched food does not cause any serious adverse effects during such a period. However, serum α-tocopherol levels were somewhat reduced in the sterol group suggesting that long-term effects of plant sterols on serum fat-soluble vitamin concentrations should be further explored, especially in relation to very low-fat diets.European Journal of Clinical Nutrition (2009) 63, 684–691; doi:10.1038/ejcn.2008.11; published online 13 February 2008 [ABSTRACT FROM AUTHOR]

Abstract  Measuring features of the local food environment has been a major challenge in studying the effect of the environment on diet. This study examined associations between alternate ways of characterizing the local food environment by comparing Geographic Information System (GIS)-derived densities of various types of stores to perception-based measures of the availability of healthy foods. Survey questions rating the availability of produce and low-fat products in neighborhoods were aggregated into a healthy food availability score for 5,774 residents of North Carolina, Maryland, and New York. Densities of supermarkets and smaller stores per square mile were computed for 1 mile around each respondent’s residence using kernel estimation. The number of different store types in the area was used to measure variety in the food environment. Linear regression was used to examine associations of store densities and variety with reported availability. Respondents living in areas with lower densities of supermarkets rated the selection and availability of produce and low-fat foods 17% lower than those in areas with the highest densities of supermarkets (95% CL, −18.8, −15.1). In areas without supermarkets, low densities of smaller stores and less store variety were associated with worse perceived availability of healthy foods only in North Carolina (8.8% lower availability, 95% CL, −13.8, −3.4 for lowest vs. highest small-store density; 10.5% lower 95% CL, −16.0, −4.7 for least vs. most store variety). In contrast, higher smaller store densities and more variety were associated with worse perceived healthy food availability in Maryland. Perception- and GIS-based characterizations of the environment are associated but are not identical. Combinations of different types of measures may yield more valid measures of the environment. [ABSTRACT FROM AUTHOR]

OBJECTIVE: To review studies of patterns of food intake, as assessed by diet index, factor analysis or cluster analysis, and their associations with body mass index or obesity (BMI/Ob). DESIGN: Systematic literature review MEDLINE search with crosscheck of references. STUDIES: Thirty observational studies relating food intake patterns to anthropometric information were identified and reviewed. Food intake patterns were defined using a diet index, factor or cluster analysis in 12, nine and nine studies, respectively. Measures of body mass were made concurrently with the diet assessment in all studies, and only in a few cases were the primary outcomes related to BMI/Ob. RESULTS: The food intake patterns identified could, in most factor or cluster analysis studies, be categorised as: (a) meat, fatty, sweet or energy dense foods; (b) vegetables, fruit, whole grain and low-fat foods; or (c) by high alcohol consumption. The diet indexes were designed to capture a high diversity and/or food combinations matching the recommendations. The relationships with BM I/Ob were inconsistent—ten studies found that intake patterns, which we categorised as fatty, sweet or energy dense were positively associated with BM I/Ob, while similar patterns in four other studies were negatively associated with BMI. The significant associations between diet index score and BMI/Ob were consistently negative, while the associations between factor scores or cluster membership and BMI/Ob were less clear in terms of food intake pattern. Men and women had similar food intake patterns, but food intake patterns were less often positively associated with BMI/Ob in women. In 11 studies, there were no significant associations between food intake pattern and BMI/Ob. CONCLUSION: This review showed that no consistent associations could be identified between BMI or Ob and food intake patterns, derived from diet index, factor analysis or cluster analysis. However, the heterogeneity of food intake... [ABSTRACT FROM AUTHOR]

Purpose: Qualitative food avoidance is a significant issue in patients with anorexia nervosa (AN) and restoring diet diversity is an important part of the treatment process. We aimed to identify clinical factors which drive food avoidance and predict its maintenance in patients with AN. Methods: In this multicentre longitudinal study, 130 female outpatients with AN were assessed before and after 4 months of care in clinical centres specialized in AN. We assessed levels of avoidance of 16 food items, as well as body mass index (BMI), eating disorder severity, symptoms of depression and anxiety, emotional state, daily-life functioning, and body image perception. Results: We found that qualitative food avoidance was associated with the clinical severity of AN, anxiety and mood dimensions, and BMI- and body image-related factors. A younger age at onset predicted the maintenance of food avoidance after 4 months of treatment. Additional exploratory analyses suggested that anxiety and negative affect caused food avoidance more than the opposite. Conclusion: Qualitative food avoidance can be an indicator of illness severity. During treatment, focusing on reducing anxiety and negative affect may be a way to indirectly reduce food avoidance and restore diet diversity. Level of evidence: Level III: Evidence obtained from cohort or case-control analytic studies. [ABSTRACT FROM AUTHOR]

Purpose and methods: This summary is based on a scientific symposium organized by the Mediterranean Diet Roundtable and the American Italian Food Coalition titled, ‘Positive Nutrition: shifting focus from nutrients to diet for a healthy lifestyle.’ It was held at the Embassy of Italy in Washington DC in September of 2022. The panel of experts discussed how science can inform policy, what insights may be gleaned from different countries’ approaches to healthy eating and what principles of the Mediterranean diet will inform strategies for a healthy future. Recognizing that isolated actions have limited impact on the complex relationship between diet and obesity, the panel discussed the importance of a system approach. In particular, the panel emphasized that focusing on single ingredients, isolated food categories and narrow approaches to policy have had limited success across the globe. Results and conclusion: The panel agreed that there is a need for change of perspective that embraces complexity and emphasizes more positive nutrition messaging and policies. Level of evidence: V, Opinions of respected authorities, based on descriptive studies, narrative reviews, clinical experience, or reports of expert committees. [ABSTRACT FROM AUTHOR]

Background: There is no consensus on the number of ligation bands for varying grades of internal hemorrhoids (IH) in a single session of endoscopic rubber band ligation (ERBL). Aims: The aims of this study were to investigate this issue. Methods: Patients with IH were treated with ERBL. The primary endpoint was no hemorrhoid symptoms 6 weeks after ERBL. The secondary endpoints were postoperative complications and recurrence. Results: One hundred twenty-three eligible patients met the inclusion criteria, and 3 patients were excluded. The average bands were 3.9 ± 1.1, and grade II hemorrhoids required significantly fewer bands than grade III hemorrhoids (3.45 ± 0.85 vs 4.35 ± 1.06, P = 0.000). 78.8% of patients achieved the primary endpoint. The efficacy of grade II hemorrhoids was higher than that of grade III hemorrhoids (87.8% vs 69.2%). The incidence of postoperative complications was not significantly correlated with the grade of hemorrhoids (P = 0.201) and the number of bands (P = 0.886). The median follow-up time was 14.3 ± 7.9 (1.3–30.9) months. The overall recurrence rate was 25.0%, with grade III significantly higher than grade I–II (32.8% vs 14.6%, P = 0.027). For grade III hemorrhoids, the recurrence rate was lower with more than 4 bands of ligation than with less than 4 bands (26.5% vs 53.3%). Conclusions: The average ERBL treatment of IH requires nearly four bands, and grade II hemorrhoids require less banding than grade III hemorrhoids, while the efficacy was better. Increasing the number of bands improves the treatment efficacy for grade III IH, which could be a strategy to reduce the recurrence rate without increasing postoperative complications. [ABSTRACT FROM AUTHOR]

Eleusine coracana (Finger millet, ragi) is one of the cereals which can cultivate in higher altitudes. This study analysed the effects of various drying techniques such as spray, tray and freeze drying on the retention of micronutrients and structural changes in ragi. Minerals, such as iron and calcium were determined using atomic absorption spectroscopy (AAS) and water-soluble vitamins, such as vitamin B1, B2 and B3 were determined by high-performance liquid chromatography (HPLC). The micronutrient content of freeze-dried ragi powder was observed to be 349.6 ± 0.6 mg/100 g of calcium, 0.550 ± 0.1 mg/100 g of iron, 0.421 ± 0.01 mg/100 g of vitamin B1, 0.193 ± 0.05 mg/100 g of vitamin B1 and 1.103 ± 0.05 mg/100 g of vitamin B3. Along with micronutrients analyses, proximate and various important physiochemical properties were also analysed. Structure analysis of dried ragi using scanning electron microscopy (SEM) indicated that both tray and spray dried ragi show variations in their structure when compared to freeze-dried porridge powder. Crystallisation of starch during drying was determined using Fourier transform infrared (FTIR) spectroscopy. Selected physiochemical properties were also analysed for all dried samples. The results of this study showed that freeze-drying to be the best technique to preserve nutrients over spray and tray drying methods. [ABSTRACT FROM AUTHOR]

Plants are primary source of nutrients for humans. However, the nutritional value of vegetables tends to decrease once organ and tissue sinks are detached from the plant. Minimal processing of leafy vegetables involves cutting and washing before packaging and storage. These processing procedures result in stressful conditions and post-harvest disorders senescence-related can also occur. The aim of this work is to define a methodological pipeline to evaluate the "quality" changes of fresh cut leafy vegetables over their shelf-life. At this purpose, intra-species variability has been investigated considering two varieties of Lactuca sativa (var. longifolia and capitata), showing different susceptibility to browning. Since browning mainly depends on phenol oxidation, redox parameters as well as the activity of the enzymes involved in phenol biosynthesis and oxidation have been monitored over storage time. At the same time, the metabolic changes of the lettuce leaves have been estimated as response patterns to chemical sensors. The obtained sensor outputs were predictive of browning-related biological features in a cultivar-dependent manner. The integration of the results obtained by this multivariate methodological approach allowed the identification of the most appropriate quality markers in lettuce leaves from different varieties. This methodological pipeline is proposed for the identification and subsequent monitoring of post-harvest quality of leafy vegetables. [ABSTRACT FROM AUTHOR]

The wild fruits of Vitex doniana and Saba comorensis were randomly collected from Pwani and Tanga regions. Laboratory analysis was done using the methods described by the Association of Official Analytical Chemists AOAC (1995 and 2000). The amount of protein was 7.13 ± 0.04% and 21.73 ± 0.02% in V. doniana fruits while the fat contents were 2.4 ± 0.00% and 1.9 ± 0.10% in V. doniana fruits. The amount of fats in S. comorensis fruits ranged from 0.00 to 0.01% for the fruit samples from both Pwani and Tanga regions, however the differences was not statistically significant (P > 0.05). The amounts of carbohydrates in V. doniana 23.98 ± 0.20% and in S. comorensis fruit samples (23.81 ± 0.38%) from Pwani Region were not statistically difference. The differences can be attributed to environmental and soil factors. S. comorensis fruit samples from Tanga had ash 4.20 ± 0.01% and moisture content 70.97 ± 0.04%. These values were higher than those observed for S. comorensis fruit samples from Pwani. The amount of ash is indicative of potential elements like sodium and potassium which are beneficial in human health for the development of bones. These fruits have significant amounts of carbohydrate and protein and hence healthy for consumption as part of human diet. [ABSTRACT FROM AUTHOR]

Food consumption, which delivers fundamental energy and essential nutrients to human beings, is crucial for achieving a series of sustainable goals. Alongside rising population growth and living standards, there has been a significant increase in food cultivation demands, supply chain complexities, and waste management. Therefore, to protect human health and the environment, promoting sustainable food systems and the uptake of sustainable dietary habits are vital. Yet, information on the environmental and health impact of dietary choices remains inconsistent across multiple evaluation methods, which fail to deliver essential ideas to consumers. In this study, we formulate an integrated approach using Environmentally Extended Input-Output analysis, covering the food supply chain from production to the distribution phase, complemented with a hybrid Life Cycle Assessment for cooking and disposal processes, to quantify the carbon footprint of specific recipes. Our dataset also includes the distinct nutritional values of each recipe. This dataset not only informs the food industry and recipe platforms, enabling more sustainable choices, but also helps individuals balance nutritional value with environmental impact, leading to more informed and sustainable dietary decisions. [ABSTRACT FROM AUTHOR]

Aging-induced neurodegenerative diseases (NDs) are significantly increasing health problem worldwide. It has been well documented that oxidative stress is one of the potential causes of aging and age-related NDs. There are no drugs for the treatment of NDs, therefore there is an immediate necessity for the development of strategies/treatments either to prevent or cure age-related NDs. Caloric restriction (CR) and intermittent fasting have been considered as effective strategies in increasing the healthspan and lifespan, but it is difficult to adhere to these routines strictly, which has led to the development of calorie restriction mimetics (CRMs). CRMs are natural compounds that provide similar molecular and biochemical effects of CR, and activate autophagy process. CRMs have been reported to regulate redox signaling by enhancing the antioxidant defense systems through activation of the Nrf2 pathway, and inhibiting ROS generation through attenuation of mitochondrial dysfunction. Moreover, CRMs also regulate redox-sensitive signaling pathways such as the PI3K/Akt and MAPK pathways to promote neuronal cell survival. Here, we discuss the neuroprotective effects of various CRMs at molecular and cellular levels during aging of the brain. The CRMs are envisaged to become a cornerstone of the pharmaceutical arsenal against aging and age-related pathologies. [ABSTRACT FROM AUTHOR]

The effects of dietary modifications have been assessed in people living with rheumatoid arthritis (RA) with consistent benefits reported from clinical trials. However, the lived experience of making and sustaining positive dietary changes for people with RA remains unknown. The aim of this qualitative study was to explore the experiences of adults with RA and their perceptions of a 12-week telehealth-delivered dietary intervention and to assess the acceptability of the programme. Qualitative data was collected via four online focus groups with participants who had just completed a 12-week dietary intervention programme delivered through telehealth methods. Thematic analysis was used to code and summarize the identified key themes. Twenty-one adults with RA (47.5 ± 12.3 years, 90.5% females) were included in this qualitative study. Overarching themes included: (a) motivation to join the programme, (b) benefits of the programme, (c) factors influencing adherence to dietary prescription, and (d) advantages and disadvantages of telehealth. The study demonstrated that a dietary intervention delivered through telehealth methods by a Registered Dietitian (RD) appears to be well-accepted and may be used to complement face-to-face care for people with RA. The identified factors influencing the adoption of a healthier eating pattern will aid in the development of future dietary interventions for a RA population. [ABSTRACT FROM AUTHOR]