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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.
  • 2.9K
  • 14 Aug 2021
Topic Review
Cholesterol
Cholesterol, the most important sterol in mammals, helps maintain plasma membrane fluidity and is a precursor of bile acids, oxysterols, and steroid hormones. Cholesterol in the body is obtained from the diet or can be de novo synthetized. Cholesterol homeostasis is mainly regulated by the liver, where cholesterol is packed in lipoproteins for transport through a tightly regulated process. Changes in circulating lipoprotein cholesterol levels lead to atherosclerosis development, which is initiated by an accumulation of modified lipoproteins in the subendothelial space; this induces significant changes in immune cell differentiation and function. In this entry, we describe the main regulatory pathways and mechanisms of cholesterol metabolism.
  • 2.9K
  • 17 Jan 2022
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. 
  • 2.9K
  • 13 Dec 2020
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.
  • 2.8K
  • 29 Oct 2020
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.
  • 2.8K
  • 24 Aug 2020
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).
  • 2.8K
  • 23 Jun 2021
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.
  • 2.8K
  • 13 Oct 2021
Topic Review
Lignans
This entry focuses on lignans, a non-flavonoid polyphenolic class found in plant foods for human nutrition, recently studied as potential modulators of the gut-brain axis. In particular, gut bacterial metabolism is able to convert dietary lignans into therapeutically relevant polyphenols (i.e., enterolignans), such as enterolactone and enterodiol. Enterolignans are characterized by various biologic activities, including tissue-specific estrogen receptor activation, together with anti-inflammatory and apoptotic effects. The variability in enterolignans production by the gut microbiota is strictly related to both bioaccessibility and bioavailability of parent lignans through the entire gastrointestinal tract. 
  • 2.8K
  • 06 Jan 2021
Topic Review
Creatine
Creatine is a naturally occurring compound, functioning in conjunction with creatine kinase to play a quintessential role in both cellular energy provision and intracellular energy shuttling. An extensive body of literature solidifies the ergogenic benefits gained following dietary creatine supplementation; however, recent findings have further indicated a potential therapeutic role for creatine in several pathologies such as myopathies, neurodegenerative disorders, metabolic disturbances, chronic kidney disease and inflammatory diseases. Furthermore, creatine has been found to exhibit non-energy-related properties, such as serving as a potential antioxidant and anti-inflammatory. Despite the therapeutic success of creatine supplementation in varying clinical populations, there is scarce information regarding the potential application of creatine for combatting the current leading cause of mortality, cardiovascular disease (CVD). Taking into consideration the broad ergogenic and non-energy-related actions of creatine, it could be hypothesize that creatine supplementation may be a potential therapeutic strategy for improving vascular health in at-risk populations such as older adults or those with CVD. This entry gives a short background on creatine, its cellular function and metabolism, in addition to the pleiotropic applications of creatine within just a few clinical populations. Furthermore, this entry concludes by eluding to the potential in which creatine may possess to benefit vascular health and to combat the pathology the underlies CVD.  
  • 2.8K
  • 28 Sep 2020
Topic Review
Adipocyte Hyperplasia
Adipose tissue comprises various cell types, including mature adipocytes, stromal cells, fibroblasts, macrophages, blood cells, endothelial cells, smooth muscle cells, mesenchymal stem cells (MSCs), and APCs. APCs, resembling fibroblasts, can differentiate into different preadipocyte lineages (e.g., beige and white adipocytes) in response to genetic and environmental factors, contributing to adipose tissue hyperplasia expansion.
  • 2.8K
  • 28 Aug 2023
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.
  • 2.7K
  • 11 Oct 2021
Topic Review
Beneficial health properties of common natural phenolic acids
Phenolic acids comprise a group of natural compounds that are present in a wide range of herbs and other species of the plant kingdom. This work focuses on the most common natural occurring phenolic acids (caffeic, carnosic, ferulic, gallic, p-coumaric, rosmarinic, vanillic) and gives a summary of their recently reported health related effects that mainly link to their antioxidant properties. A number of in vitro and in vivo animal studies has been screened by the authors who report on most important research findings on each individual phenolic acid (or natural mixtures of them) while also formulating a number of conclusions and recommendations for future work in this scientific field.
  • 2.7K
  • 24 Oct 2020
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.
  • 2.7K
  • 24 Oct 2020
Topic Review
Micronutrient Effects on Testosterone Concentrations
This entry discusses the role of both micro and macronutrients on endogenous testosterone production
  • 2.7K
  • 02 Dec 2021
Topic Review
Gut-Brain-Microbiota Axis
The brain-gut-microbiota axis is a bidirectional system enabling gut microorgan-isms to communicate with the central nervous system (CNS), and the CNS with the gut . The mechanisms of signal transmission are complex and not fully understood, but include neural, endocrine, immune and metabolic pathways.
  • 2.7K
  • 18 Feb 2021
Topic Review
Nicotinamide Riboside
A number of studies confirmed that measurable, biological effects on NAD+ levels can be achieved by oral NR supplementation, with no serious adverse effects. Significant increase of NAD+ levels by NR administration have been reported in whole-blood, liver, skeletal muscles, and brown adipose tissue, but not in the brain and white adipose tissue. The observed differences may be explained by differential expression of Nmrk (nicotinamide ribose kinases, NMRK1 and NMRK2) in the specific tissues. The literature gives some suggestions for the dosing of NR to achieve a desired clinical outcome. NR is considered as a safe supplement as no severe side effects are reported, as otherwise seen with other NAD+ precursers such as flushing, pruritus, hyperglycemia, hyperuricemia, or increased enzyme activity in the liver or muscles.
  • 2.6K
  • 06 Nov 2020
Topic Review
Effectiveness of Riboflavin on Migraine
Riboflavin (vitamin B2) is an essential water-soluble vitamin that helps prevent various medical conditions, such as sepsis, ischemia, and some cancers. Riboflavin’s biological effects, including antioxidant, anti-aging, anti-inflammatory, and anti-nociceptive effects, have been extensively studied. The pathophysiology of migraines is linked to oxidative stress with mitochondrial dysfunction, and neuroinflammation by the glial cell network.
  • 2.6K
  • 05 Aug 2021
Topic Review
Olive Oil Production Wastes
The production of high-quality olive oils implies the generation of vast quantities of solid residues and/or wastewaters that may have a great impact on terrestrial and aquatic environments because of their high phytotoxicity. Depending on the techniques used for olive oil production, namely, on the type of horizontal centrifugation (two-phase or three-phase), the process most adopted to separate olive oil from olive paste obtained after malaxation, different by-products are obtained.
  • 2.6K
  • 28 Jun 2021
Topic Review
Neurological Effects of Tualang Honey
Tualang honey exerted neurological effects namely nootropic, antinociceptive, stress-relieving, anti-depressant, and anxiolytic. These effects are attributed to its antioxidant and anti-inflammatory properties.
  • 2.6K
  • 23 Sep 2021
Topic Review
Almond, Hazelnut, Pistachio and their Skin
Nuts are dry, single-seeded fruits, with a combination of beneficial compounds that aid in disease prevention and treatment. Nuts’ skins are a good source of antioxidants thanks to the presence of polyphenolic compounds and other phytochemicals that can delay or inhibit lipid oxidation and neutralization of free radicals, contributing to disease prevention and treatments. Almond, hazelnut, pistachio are three very typical and common nuts.
  • 2.6K
  • 02 Nov 2022
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