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Topic Review
Effect of Honey on Human Health
Honey is a nutritious, healthy, and natural food, to which antioxidant, anti-inflammatory, and antimicrobial properties have been attributed, mainly due to its content of phenolic compounds. More beneficial effects of honey intake than no or negative effects on different cardiovascular and metabolic risk factors, glucose tolerance, mucositis caused by chemo-radiotherapy, cough in children and wound healing, among others have been observed. Although the number of studies conducted to date is limited and the different investigations are not standardized, beneficial effects of honey intake have been observed, especially when its intake replaces the intake of other sweeteners. Therefore, honey could be a safe adjuvant to be administered to people aged more than 1 year old alongside drugs currently used for certain diseases. However, it should not be forgotten that honey is a high sugar food, and it should be consumed occasionally and with moderation. More studies are necessary to establish more specific recommendations on honey consumption.
  • 939
  • 20 Jul 2023
Topic Review
Oral Vitamin D Therapy
Vitamin D is an essential nutrient in humans; it is produced by the body through exposure to the sun (the primary source of vitamin D), or more precisely, to mild ultraviolet B (UVB) light.
  • 936
  • 09 Aug 2021
Topic Review
Benefits of Caffeine on Health
Caffeine is a naturally occurring alkaloid found in various plants. It acts as a stimulant, antioxidant, anti-inflammatory, and even an aid in pain management, and is found in several over-the-counter medications. This naturally derived bioactive compound is the best-known ingredient in coffee and other beverages, such as tea, soft drinks, and energy drinks, and is widely consumed worldwide. Caffeine is probably the most commonly ingested psychoactive substance in the world, found mainly in coffee, soft drinks, tea, cocoa and chocolate-like products, yerba matte leaves, guarana berries, and some pharmaceuticals. It is rapidly absorbed and distributed in all human tissues, reaching maximum plasma concentrations 30–120 min after oral intake.
  • 935
  • 01 Aug 2023
Topic Review
Vitamin D in the Context of Evolution
For at least 1.2 billion years, eukaryotes have been able to synthesize sterols and, therefore, can produce vitamin D when exposed to UV-B. Vitamin D endocrinology was established some 550 million years ago in animals, when the high-affinity nuclear receptor VDR (vitamin D receptor), transport proteins and enzymes for vitamin D metabolism evolved. This enabled vitamin D to regulate, via its target genes, physiological process, the first of which were detoxification and energy metabolism. In this way, vitamin D was enabled to modulate the energy-consuming processes of the innate immune system in its fight against microbes. In the evolving adaptive immune system, vitamin D started to act as a negative regulator of growth, which prevents overboarding reactions of T cells in the context of autoimmune diseases. When, some 400 million years ago, species left the ocean and were exposed to gravitation, vitamin D endocrinology took over the additional role as a major regulator of calcium homeostasis, being important for a stable skeleton.
  • 934
  • 29 Jul 2022
Topic Review
Prebiotics and Allergy
Allergic diseases now affect over 30% of individuals in many communities, particularly young children, underscoring the need for effective prevention strategies in early life. These allergic conditions have been linked to environmental and lifestyle changes driving the dysfunction of three interdependent biological systems: microbiota, epithelial barrier and immune system. While this is multifactorial, dietary changes are of particular interest in the altered establishment and maturation of the microbiome, including the associated profile of metabolites that modulate immune development and barrier function. Prebiotics are non-digestible food ingredients that beneficially influence the health of the host by 1) acting as a fermentable substrate for some specific commensal host bacteria leading to the release of short-chain fatty acids in the gut intestinal tract influencing many molecular and cellular processes; 2) acting directly on several compartments and specifically on different patterns of cells (epithelial and immune cells). Nutrients with prebiotic properties are therefore of central interest in allergy prevention for their potential to promote a more tolerogenic environment through these multiple pathways. 
  • 933
  • 25 Aug 2022
Topic Review
Bioactive Compounds of Dietary Origin on Colorectal Cancer
Colorectal cancer (CRC) is one of the most common causes of death and the third most diagnosed cancer worldwide, one of the main risk for developing CRC is a diet high in fat and carbohydrates which stimulates an inflammatory state increasing reactive oxygen species (ROS). Dietary Bioactive compounds have antioxidant proprieties and participates in gut microbiota modulation, decreasing reactive oxygen species and inflammation, both principal causes of cancer. These compounds can promote apoptosis and inhibit cell growth, proliferation, and migration of colorectal cancer cells modulating molecular pathways related to CRC. The multidisciplinary tratment of CRC requires a Nutritional intervention since patient nutritional status affects treatment response and the progression or recurrence of the tumor
  • 933
  • 12 Oct 2023
Topic Review
Childhood Supplementation
The pivotal role of childhood nutrition has always roused a growing interest from the scientific community. Plant extracts play a significant role in the maintenance of human health and wellness, with the potential to modulate risk factors and manage symptoms for a large number of common childhood disorders such as memory impairment, respiratory illnesses, gastrointestinal disorders, metabolic derangements, and pathologies related to the oral cavity.
  • 931
  • 23 Sep 2021
Topic Review
Web-Based Nutrition Information in Spanish for Cancer Patients
Digital and online information empowers citizens to make their own health decisions, including diet choices and cancer management. There are 100 national cancer organizations (NCOs) that provided content in Spanish on their websites. Twenty out of the 100 NCOs contained nutrition-cancer-related information addressed to the general audience. Healthy eating information and content focused on the management of side effects during cancer treatments was provided by all websites. Nutrition guidelines for cancer survivors were not always addressed but were well-described for cancer prevention. The possibilities for personalized guidelines and interaction with web-based information remain uncovered. 
  • 931
  • 26 Apr 2022
Topic Review
Non-Communicable Diseases and Nutrition
For the prevention of obesity and other non-communicable diseases (NCD), it is necessary to implement food education programs in the pediatric age. To prevent obesity and other NCD, in the age of development (0–18 years), education interventions to a healthy diet must be designed, implemented and monitored by a multidisciplinary team which should take into account medical, psychological and pedagogical scientific evidence.
  • 930
  • 02 Jul 2021
Topic Review
Urban Public Food Procurement
Urban public food procurement can address malnutrition and improve the beneficiary experience at public institutions whilst reshaping food systems to be healthier and more sustainable. By developing, improving, and scaling public food procurement, urban governments in low- and middle-income countries (LMICs) can reach the most vulnerable whilst improving farmer livelihoods, creating business opportunities, and addressing environmental concerns. 
  • 930
  • 24 Mar 2022
Topic Review
Copper and Copper/Zinc Ratio in Cystic Fibrosis Patients
Cystic fibrosis (CF) patients require a stable and sufficient supply of micronutrients. Since copper is an essential micronutrient for human development, studies are carried out to investigate the serum copper levels, serum copper/zinc (Cu/Zn) ratios, and their relationship with nutritional indicators in a group of CF patients. There was no significant correlation between the serum copper concentrations and respiratory and pancreatic function, respiratory colonization, and the results of the abdominal ultrasound. 
  • 930
  • 03 Feb 2023
Topic Review
Immunological Detection of Gluten
Gluten is the general term for the ethanol-soluble proteins present in various cereal endosperms, including wheat, rye, barley, spelt, and kamut.
  • 929
  • 08 Jan 2021
Topic Review
Anti-Depressive Effects of Tea Consumption
Current theories on the neurobiology of depression may be utilized to understand tea (Camellia sinensis)-mediated mechanisms of antidepressant activity. Major nodes within a unified network framework of depression, or major depressive disorder (MDD), included hypothalamic-pituitary-adrenal (HPA) axis hyperactivity, inflammation, weakened monoaminergic systems, reduced neurogenesis/neuroplasticity, and poor microbiome diversity affecting the gut–brain axis. We detail how each node has subsystems within them, including signaling pathways, specific target proteins, or transporters that interface with compounds in tea to mediate their antidepressant effects. A major pathway was found to be the ERK/CREB/BDNF signaling pathway, up-regulated by a number of compounds in tea including teasaponin, L-theanine, EGCG and combinations of tea catechins and their metabolites. Black tea theaflavins and EGCG are potent anti-inflammatory agents via down-regulation of NF-κB signaling. Multiple compounds in tea are effective modulators of dopaminergic activity and the gut–brain axis. Together, tea-mediated effects on depression pathology are encompassed by our original “reduce and restore” hypothesis; tea phytonutrients act upon multiple MDD nodes to ameliorate depression pathology, including reduction of HPA axis hyperactivity; reduction of inflammation; restoration of monoaminergic systems, including restoration of neurologically active gut microbiota, and restoration of neurogenesis/neuroplasticity.
  • 927
  • 22 Sep 2021
Topic Review
Microbial Communities in Home-Made and Commercial Kefir
Kefir is a popular traditional fermented dairy product in many countries. It has a complex and symbiotic culture made up of species of the genera Leuconostoc, Lactococcus, and Acetobacter, as well as Lactobacilluskefiranofaciens and Lentilactobacillus kefiri. Though kefir has been commercialized in some countries, people are still traditionally preparing kefir at the household level. Kefir is known to have many nutritious values, where its consistent microbiota has been identified as the main valuable components of the product. Type 2 diabetes mellitus (T2DM) is a common diet-related disease and has been one of the main concerns in the world’s growing population.
  • 927
  • 25 Nov 2022
Topic Review
Necrotizing Enterocolitis
Necrotizing enterocolitis (NEC) is a devastating disease predominately found in premature infants that is associated with significant morbidity and mortality. Despite decades of research, medical management with broad spectrum antibiotics and bowel rest has remained relatively unchanged, with no significant improvement in patient outcomes. The etiology of NEC is multi-factorial; however, gastrointestinal dysbiosis plays a prominent role in a neonate’s vulnerability to and development of NEC. Probiotics have recently emerged as a new avenue for NEC therapy. However, current delivery methods are associated with potential limitations, including the need for at least daily administration in order to obtain any improvement in outcomes. We present a novel formulation of enterally delivered probiotics that addresses the current limitations. A single enteral dose of Lactobacillus reuteri delivered in a biofilm formulation increases probiotic survival in acidic gastric conditions, increases probiotic adherence to gastrointestinal epithelial cells, and reduces the incidence, severity, and neurocognitive sequelae of NEC in experimental models.
  • 926
  • 25 Mar 2021
Topic Review
Sterol-Rich Sunflower Press Oil
Plant sterols or phytosterols (PS) are compounds with proven health benefits. Their richest natural sources are vegetable oils, followed by nuts and legumes. Extracted from plants, free PS are widely used in fortified foods and dietary supplements. In most cases, free PS are extracted using organic solvents that are harmful to human health as well as to the environment. The food industry is currently facing the challenge of obtaining foods enriched with bioactive compounds while applying minimal processing. In this context, the production of PS-enriched seeds may be a good option to increase PS in our diet simply through the intake of vegetable oils.
  • 923
  • 19 Aug 2021
Topic Review
Vitamin D in Cognitive Dysfunction
Vitamin D is necessary for all vertebrates, including humans, to maintain adequate phosphate and calcium levels in the blood, thereby helping to develop normal bone, optimal maintenance of muscle contractions, and cellular functions in different parts of the body. The developmental disabilities induced by vitamin D deficiency (VDD) include neurological disorders (e.g., attention deficit hyperactivity disorder, autism spectrum disorder, schizophrenia) characterized by cognitive dysfunction. 
  • 922
  • 28 Jul 2022
Topic Review
Biological Activities of the Olive Tree's Polyphenolic Components
The main polyphenolic components present in the fruit and in the wax that covers the olive leaves are represented by hydroxytyrosol, luteolin, oleuropein, verbascoside, gallic acid, vanillic acid, caffeic acid, and the aldehyde derivative oleocanthal. Among all of them, the main and most studied representative is hydroxytyrosol (HT), (2-(3,4-dihydroxyphenyl) ethanol, 3,4-dihydroxyphenethyl alcohol, DOPET, C8H10O3, and presents a molecular mass of 154.16. It is a natural compound, whose structure corresponds to a type of polyphenol, widely distributed throughout the plant kingdom, being especially abundant in the Oleaceae family. It can be found in high concentrations in extra olive oil, fruits and leaves of Olea europaea, and in other products such as fruits, vegetables, and tea. HT in oil is found in free form, as an acetate, or as part of more complex compounds such as oleuropein (a secoiridoide glycoside esterified with a phenylpropanoid alcohol, the major phenolic component of green olive pulp), the flavonoid luteolin (a 5,7-dihidroxi-4-cromenona with hydroxytyrosol), and verbascoside (a phenylethanoid with hydroxytyrosol and a phenylpropanoid sugar ester with caffeic acid).
  • 920
  • 14 Apr 2022
Topic Review
Low Carbohydrate and Low-Fat Diets
In the 1940s, the diet-heart hypothesis proposed that high dietary saturated fat and cholesterol intake promoted coronary heart disease in “at-risk“ individuals. This hypothesis prompted federal recommendations for a low-fat diet for “high risk” patients and as a preventive health measure for everyone except infants. The low carbohydrate diet, first used to treat type 1 diabetes, became a popular obesity therapy with the Atkins diet in the 1970s. Its predicted effectiveness was based largely on the hypothesis that insulin is the causa prima of weight gain and regain via hyperphagia and hypometabolism during and after weight reduction, and therefore reduced carbohydrate intake would promote and sustain weight loss. Based on literature reviews, there are insufficient randomized controlled inpatient studies examining the physiological significance of the mechanisms proposed to support one over the other. Outpatient studies can be confounded by poor diet compliance such that the quality and quantity of the energy intake cannot be ascertained. Many studies also fail to separate macronutrient quantity from quality. Overall, there is no conclusive evidence that the degree of weight loss or the duration of reduced weight maintenance are significantly affected by dietary macronutrient quantity beyond effects attributable to caloric intake. 
  • 916
  • 07 Sep 2022
Topic Review
Diet Advice for Crohn’s Disease
Crohn’s disease (CD) is a chronic, progressive, and destructive granulomatous inflammatory bowel disorder that can involve any part of the gastrointestinal tract. This is a review on diet and Crohn's disease; It is important for practitioners and patients with IBD.
  • 916
  • 28 May 2021
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