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Topic Review
Complementary Foods
Food safety is imperative, especially for infants and young children because of their underdeveloped immune systems. This requires adequate nutritious food with appropriate amounts of macro- and micronutrients. Currently, a well-established system for infant food is enforced by the regulatory bodies, but no clear system exists for complementary food, which is consumed by children from the age of 6 month to 24 months. As the child grows beyond 6 months, the need for nutrients increases, and if the nutritional needs are not fulfilled, it can lead to health problems, such as stunted growth, weak immune system, and cardiovascular diseases. Hence, it is important to have regulatory bodies monitoring complementary food in a similar capacity as is required for infant formula. 
  • 2.2K
  • 23 Sep 2021
Topic Review
The 4R’s in Post-Exercise Recovery
A 4R’s approach to optimizing post-exercise recovery has been introduced: (i) Rehydration—a fundamental process that will depend on the athlete, environment and sports event; (ii) Refuel—the consumption of carbohydrates is not only important to replenish the glycogen reserves but also to contribute to the energy requirements for the immune system and tissue reparation. Several bioengineered carbohydrates were discussed but further research is needed; (iii) Repair—post-exercise ingestion of high-quality protein and creatine monohydrate benefit the tissue growth and repair; and (iv) Rest—pre-sleep nutrition has a restorative effect that facilitates the recovery of the musculoskeletal, endocrine, immune, and nervous systems. Nutritional consultancy based on the 4R’s is important for the wise stewardship of the hydration, feeding, and supplementation strategies to achieve a timely recovery. 
  • 2.2K
  • 25 Jan 2021
Topic Review
Non-Thermal Food Processing and Preservation
Non-thermal food processing refers to methods where the food materials receive microbiological inactivation without the direct application of heat. Such technologies, largely combined with hurdle technology to replace those conventional thermal food processing ones, are increasingly viewed as either emerging, novel, or new food processing methods. Such novel technologies have included pulsed electric fields (PEF), high-pressure processing (HPP), ozone treatment, pulsed light, non-thermal plasma/cold plasma (NTP), and ultrasound technology. The technologies can be grouped into two major groups: physical processes (pulse electric field, high-pressure processing, ultraviolet radiation, pulsed light, ultrasound, and ionizing radiation) and chemical processes (ozone treatment, and cold plasma).
  • 2.2K
  • 23 Jun 2021
Topic Review
Biomedical Effects of Graviola
A member of the Annonaceae (Custard-apple family), Annona muricata, commonly known as soursop, graviola, paw-paw, or “guanabana”, is a tree native to Central America and West Indies that is abundant at altitudes lower than 900 m above sea level.
  • 2.2K
  • 03 Nov 2021
Topic Review
Cognitive Behavioural Therapy for Obesity
Personalized cognitive-behavioural therapy for obesity (CBT-OB) CBT-OB is an innovative treatment designed to help patients maintain long-term weight loss by addressing some limitations of traditional behavioural treatment of obesity (BT-OB), namely the poor personalization of the intervention and the prevalent focus on helping the patients to reach behavioural change (i.e., eating and exercise habits) rather than a cognitive change oriented to long-term weight control. As such, CBT-OB includes the main procedures of traditional BT-OB, but includes new strategies and procedures, introduced according to the individual patient’s needs, to address specific cognitive processes that previous research has found be associated with treatment discontinuation, weight loss and weight maintenance. Moreover, it can be delivered in a stepped-care approach, including three levels of care (i.e., outpatient, day-hospital, and residential) to treat patients with severe and disabling obesity.
  • 2.1K
  • 29 Oct 2020
Topic Review
Properties of Anthocyanins
Anthocyanins are a subgroup of flavonoids, which are a prevalent and numerous class of secondary plant metabolites, that all share the C6-C3-C6 flavan or 2-phenyl-benzodihydorpyrane skeleton.
  • 2.1K
  • 14 Sep 2021
Topic Review
Gluten
From a chemical perspective, gluten has been defined as the proteinaceous mass that remains when wheat dough is washed with water and consists primarily of the prolamin and glutelin fractions of the storage proteins of wheat.
  • 2.1K
  • 24 Aug 2020
Topic Review
Diet and Ganglioside Expression
Gangliosides are series of glycosphingolipids containing sialic acids in the oligosaccharide portion in mammalian cells. Gangliosides are a component of cellular membranes and play roles in modulating membrane function and the activity of membrane proteins. Abnormal expression and metabolism of gangliosides lead to the onset of several conditions in humans, such as neurologic diseases, diabetes, and cancer. A number of studies have been carried out to date to investigate the role of gangliosides in these diseases, and the effect of diet on tissue expression of gangliosides has recently become a topic of interest in this field. As gangliosides are degraded in the intestinal tract, ingested food-derived gangliosides are not directly absorbed into tissues in vivo, but the degradation products can be absorbed and affect ganglioside expression in the tissues. Recent studies have also shown that the expression of gangliosides in tissue cells can be indirectly induced by controlling the expression of ganglioside metabolism-related genes via the diet. These results indicate that dietary control can regulate the expression levels of gangliosides in tissues, which is expected to play a role in preventing and treating ganglioside-related diseases.
  • 2.0K
  • 13 Oct 2021
Topic Review
Lactic Acid Fermentation on Food
The microbial and biochemical changes in different fermented foods due to the fermenting microorganisms. It has been a matter of study because it contributes to the enhancement of nutritional content in fermented foods due to various fermenting microorganisms that results in the modifications of foods ecosystems like on flavour, rheology, and shelf-life, as well as on the functional/nutritional characteristics of the foods. Fermentation technique has been used for centuries to upgrade food materials and to formulate a more acceptable product. It helps in the successful degradation of anti-nutritive compounds present in the fermented foods thus making it safe and consumable. This entry will help to know more about the potential of fermented foods to increase substantially the nutritional value of the world's most abundant food resources. The fermentation process has converted the unpalatable food materials into attractive and nutritious foods to add variety and flavour to monotonous staple dishes. It also enhances the nutritional value of foods in terms of vitamins, antioxidants, volatile compounds and minerals, etc. This entry may promote microbial and biochemical changes in fermented foods in a broad manner that helps to understand the overall beneficial effect of microorganisms on fermented foods. 
  • 2.0K
  • 13 Dec 2020
Topic Review
Fermented Soybean Paste
Fermented soybean paste is an indigenous food for use in cooking in East and Southeast Asia. Korea developed and used its traditional fermented foods two thousand years ago. Chungkookjang has unique characteristics such as short-term fermentation (24–72 h) without salt, and fermentation mostly with Bacilli. Traditionally fermented chungkookjang (TFC) is whole cooked soybeans that are fermented predominantly by Bacillus species. However, Bacillus species are different in the environment according to the regions and seasons due to the specific bacteria. Bacillus species differently contribute to the bioactive components of chungkookjang, resulting in different functionalities.
  • 2.0K
  • 11 Oct 2021
Topic Review
Magnesium and Stress
Magnesium deficiency and stress are both common conditions among the general population, which, over time, can increase the risk of health consequences.  Clinical and pre-clinical evidence suggest that stress could increase magnesium loss, causing a deficiency; and in turn, magnesium deficiency could enhance the body’s susceptibility to stress, resulting in a magnesium and stress vicious circle.
  • 2.0K
  • 20 Jan 2021
Topic Review
Minerals’ Role in Human Nutrition
Micronutrients such as selenium, fluoride, zinc, iron, and manganese are minerals that are crucial for many body homeostatic processes supplied at low levels. The importance of these micronutrients starts early in the human life cycle and continues across its different stages.
  • 2.0K
  • 02 Nov 2021
Topic Review
Extra Virgin Olive Oil
Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated with Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden highly valued product are in part due to the requirements that must be met to achieve this title, namely, it has to be obtained using exclusively mechanical procedures, its free acidity cannot be greater than 0.8%, it must not show sensory defects and it has to possess a fruity taste. All these characteristics are key factors to EVOO quality, thus the chemical composition of these many health-promoting compounds, such as unsaturated fatty acids (which are also the major compounds, especially oleic acid), as well as minor components such as tocopherols or phenolic compounds (which behave as natural antioxidants) must be preserved. Due to the presence of all these compounds, the daily consumption of EVOO entails health benefits such as cardioprotective, antioxidant, anti-inflammatory, anti-tumor properties or acting as regulators of the intestinal microbiota, among others. Taking all together, conserving EVOO chemical composition is essential to preserve its properties, so it is worth to control certain factors during storage like exposure to light, temperature, oxygen presence or the chosen packaging material, to maintain its quality and extend its shelf-life until its consumption.
  • 2.0K
  • 05 Nov 2020
Topic Review
Chronic Low-Grade Inflammation
Chronic Low-Grade Inflammation (CLGI) can be formally defined as a pathological state lacking overt inflammation, but characterized by continuous and unresolved activation of inflammation mediators. It results in increased production of cytokines, reactive oxygen species, macrophage infiltration, adipocyte imbalance, or vascular damage; these effects are associated with metabolically active tissues such as adipose tissue, skeletal muscle, and the liver, implicating CLGI in metabolic diseases. Age-related immunosenescence and the accumulation of cellular debris are also part of CLGI evolution in older people.
  • 2.0K
  • 13 Dec 2021
Topic Review
Biological Melatonin versus Synthetic Melatonin
Melatonin dietary supplements are widely consumed worldwide, with developed countries as the largest consumers, with an estimated annual growth rate of approximately 10% until 2027, mainly in developing countries. The wide use of melatonin against sleep disorders and particular problems, such as jet lag, has been added to other applications, such as anti-aging, anti-stress, immune system activation, anticancer, and others, which have triggered its use, normally without a prescription. The chemical industry currently covers 100% of the needs of the melatonin market.
  • 2.0K
  • 18 Apr 2023
Topic Review
Beetroot, A Remarkable Vegetable
The cardioprotective effects of dietary nitrate from beetroot in healthy and hypertensive individuals are undeniable and irrefutable. Nitrate and nitrate-derived nitrite are precursors for nitric oxide synthesis, which promotes positive effects on cardiomyocytes and myocardial ischemia/reperfusion, improving endothelial function, reducing arterial stiffness and stimulating smooth muscle relaxation, consequently decreasing systolic and diastolic blood pressures.
  • 2.0K
  • 24 Oct 2020
Topic Review
Fruit by-Products
Fruit by-Products deals with the bioactive compounds present in the by-products generated by the fruit processing industry with large amounts. These bioactive compounds are mainly dietary fibres, phenolic compounds, proteins and lipids. They have significant chemical, physical and biological properties which make fruits by-products a good source for new supplements in food products having important effect on intestinal function. 
  • 1.9K
  • 03 Dec 2020
Topic Review
Molecular Components of Grape Seeds and Grape Marc
Nutritional interventions may highly contribute to the maintenance or restoration of human health. Grapes (Vitis vinifera) are one of the oldest known beneficial nutritional components of the human diet. Their high polyphenol content has been proven to enhance human health beyond doubt in statistics-based public health studies, especially in the prevention of cardiovascular disease and cancer.
  • 1.9K
  • 28 Sep 2022
Topic Review
Food Composition Databases
Food databases (FDB), or more correctly food composition databases, contain detailed information on the nutritional composition of foods and on other relevant compounds (e.g., polyphenols, phytic acid). Food components primarily determine nutritional features and, in some cases, quality aspects. For example, polyphenols, which are abundant in plants, are often associated to bitter taste and astringency sensation of foods, while acting in favour of food safety by inhibiting foodborne pathogens and spoilage microbes.
  • 1.9K
  • 13 Sep 2021
Topic Review
Glucose
Glucose is a major macronutrient and a vital homeostatic factor in the regulation of energy metabolism maintained in a narrow range of 4.4 to 6.1 mmol/L or about 1.0 g/L in the blood of healthy humans as measured in the fasting state. However, glucose per se is not the predominant component of mixed food, and its main source in the diet is poly- and oligosaccharides, which undergo enzymatic hydrolysis to monomers in the small intestine during luminal and membrane digestion. Depending on the food composition, the site of the gastrointestinal tract (GIT) and time of the day, the postprandial glucose concentrations in the GIT lumen can vary in a large range and can be several times higher than in the blood.
  • 1.9K
  • 14 Aug 2021
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