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Topic Review
Structure and Physicochemical Properties of Konjac Glucomannan
Konjac glucomannan (KGM), can not only be applied as a food additive, which greatly improves the taste and flavor of food and extends the shelf life of food but also occupies an important role in T2DM (Type 2 Diabetes Mellitus). KGM can extend gastric emptying time, increase satiety, and promote liver glycogen synthesis, and also has the potential to improve intestinal flora and the metabolic system through a variety of molecular pathways in order to positively regulate oxidative stress and immune inflammation, and protect the liver and kidneys.
  • 2.7K
  • 01 Feb 2023
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.
  • 2.7K
  • 28 Jun 2021
Biography
Leonid Lapp
Leonid Lapp, born on December 5, 1953, in Ukraine, is a renowned figure in the realms of medical psychology, nutrition, and mental health, holding the prestigious title of Doctor honoris causa. His illustrious career, marked by a unique blend of engineering skills and a deep commitment to human health, has spanned various countries, including Russia, Israel, and currently Canada. Initially trai
  • 2.7K
  • 31 Jan 2024
Topic Review
Uric Acid Oxidant/Antioxidant Paradox
Extracellular uric acid (UA) exhibits antioxidant properties by effectively scavenging free radicals in human plasma, but this benefit might be disturbed by the hydrophobic lipid layer of the cell membrane. In contrast, intracellular free oxygen radicals are produced during UA degradation, and superoxide is further enhanced by interacting with NADPH oxidase. This intracellular oxidative stress, together with inflammatory cytokines induced by UA, stimulates osteoclast bone resorption and inhibits osteoblast bone formation. UA also inhibits vitamin D production and thereby results in hyper-parathyroidism, which causes less UA excretion in the intestines and renal proximal tubules by inhibiting the urate transporter ATP-binding cassette subfamily G member 2 (ABCG2). 
  • 2.7K
  • 26 Aug 2021
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. 
  • 2.7K
  • 03 Dec 2020
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.
  • 2.7K
  • 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.
  • 2.7K
  • 05 Aug 2021
Topic Review
Animal Foods' Lactic Acid Bacteria
A variety of lactic acid bacteria (LAB) strains, which are either part of the autochthonous microbiota or introduced into animal products, have potential beneficial applications for the preservation of such products and/or for consumer health. Many foods obtained from fermented products of animal origin, such as meat, fish, and dairy, contain living microorganisms that are phylogenetically similar to probiotic LAB as part of the microbiota that directs their fermentation process and is responsible for their unique character. Fermented foods, such as cultured milk, yogurt, cheese, fermented sausage, and certain types of wine, are obtained through enzymatic reactions resulting from controlled microbial growth, in which the main microbial effectors comprise, primarily, LAB and their metabolites.
  • 2.6K
  • 17 Jan 2022
Topic Review
Anticancer Activity of Propolis
Propolis is a natural material that honey bees (Apis mellifera) produce from various botanical sources. The therapeutic activity of propolis, including antibacterial, antifungal, and anti-inflammatory effects, have been known since antiquity. Propolis is a rich source of biologically active compounds, which affect numerous signaling pathways regulating crucial cellular processes. The results of the latest research show that propolis can inhibit proliferation, angiogenesis, and metastasis of cancer cells and stimulate apoptosis. Moreover, it may influence the tumor microenvironment and multidrug resistance of cancers.
  • 2.6K
  • 12 Aug 2021
Topic Review
Bioactive Compounds from Rice Varieties
Consumption of pigmented rice as a staple food is rapidly increasing due to their healthy prospective and considered as functional food ingredients. Greater interest has been shown in many color rice varieties due to their multiple biological activities. The phenolic compounds have been found to consist of anthocyanidins, ferulic acid, diferulates, anthocyanins and polymeric proanthocyanidins. Anthocyanin is located in the bran layers of the rice kernel, while phenolic acids are mainly present in the bran layers of rice, existing as free, conjugated and bound forms. Keeping in view the several health benefits associated with the functional ingredients, such as anti-inflammatory, antioxidative and anticancer effects, pigmented rice is considered as a functional food and food ingredient in many Asian countries. 
  • 2.6K
  • 10 Jan 2021
Topic Review
Vitamin C
Vitamin C is implicated in various bodily functions due to its unique properties in redox homeostasis. Moreover, vitamin C also plays a great role in restoring the activity of 2-oxoglutarate and Fe2+ dependent dioxygenases (2-OGDD), which are involved in active DNA demethylation (TET proteins), the demethylation of histones, and hypoxia processes. Therefore, vitamin C may be engaged in the regulation of gene expression or in a hypoxic state.
  • 2.6K
  • 05 Feb 2021
Topic Review
Biomedical Effects of Garlic
Garlic is a perennial plant of the amaryllis family that produces strong-smelling pungent bulbs from a strong tall stem of 25–70 cm and can be grown in mild climates. Garlic is commonly used as a spice in cooking and and in herbal medicine.
  • 2.6K
  • 03 Nov 2021
Topic Review
Vitamin C and Neutrophil Function
Vitamin C is known to support immune function and is accumulated by neutrophils to millimolar intracellular concentrations suggesting an important role for the vitamin in these cells.
  • 2.6K
  • 20 Aug 2021
Topic Review
Antioxidant Activity of Natural Products
Natural products identified with potential antioxidant activity need to be further evaluated in the cellular model. Antioxidant activity of a large number of natural products will not extrapolate its performance in the biological system, either in vitro as cellular assays or in vivo as animal model studies. Thus, it is necessary to examine the bioavailability, metabolism and mechanism of action in a living system to prove potential antioxidant activities of new natural products.
  • 2.5K
  • 09 Dec 2021
Topic Review
Protein
Protein is a critical macronutrient for maintenance of normal bodily functions. Required daily protein intake varies by age, sex, and degree of daily activity, but is critical to maintain muscle mass and strength throughout an individual’s lifespan.
  • 2.5K
  • 13 Jan 2022
Topic Review
Cocoa
Botanically, cocoa (Theobroma cacao) is a typical evergreen tree belonging to the Sterculiaceae family, originally from tropics of Central and South America and then grown in the other parts of the world. The plant has three main cultivars, with different phytochemical content and sensory properties: Criollo, the first cultivated group, Forastero, the hardier and the most prevalent group, and Trinitario, a cross-breed of both Criollo and Forastero groups.
  • 2.5K
  • 11 Feb 2021
Topic Review
Black Cumin
Black cumin (Nigella sativa L.), a highly valued nutraceutical herb with a wide array of health benefits, has attracted growing interest from health-conscious individuals, the scientific community, and pharmaceutical industries. The pleiotropic pharmacological effects of black cumin, and its main bioactive component thymoquinone (TQ), have been manifested by their ability to attenuate oxidative stress and inflammation, and to promote immunity, cell survival, and energy metabolism, which underlie diverse health benefits, including protection against metabolic, cardiovascular, digestive, hepatic, renal, respiratory, reproductive, and neurological disorders, cancer, and so on. Furthermore, black cumin acts as an antidote, mitigating various toxicities and drug-induced side effects.
  • 2.4K
  • 11 Jun 2021
Topic Review
Food Literacy
Food literacy is the scaffolding that empowers individuals, households, communities or nations to protect diet quality through change and strengthen dietary resilience over time. It is composed of a collection of inter-related knowledge, skills and behaviours required to plan, manage, select, prepare and eat food to meet needs and determine intake. The term ‘food literacy’ has gained momentum globally; however, a lack of clarity around its definition has resulted in inconsistencies in use of the term. Therefore, the objective was to conduct a systematic scoping review to describe the use, reach, application and definitions of the term ‘food literacy’ over time. (2) Methods: A search was conducted using the PRISMA-ScR guidelines in seven research databases without any date limitations up to 31 December2019, searching simply for use of the term ‘food literacy’. (3) Results: Five hundred and forty-nine studies were included. The term ‘food literacy’ was used once in 243 articles (44%) and mentioned by researchers working in 41 countries. Original research was the most common article type (n= 429,78%). Food literacy was published across 72 In Cites disciplines, with 456 (83%) articles from the last5 years. In articles about food literacy (n= 82, 15%), review articles were twice as prevalent compared to the total number of articles (n= 10, 12% vs.n= 32, 6%). Fifty-one different definitions of food literacy were cited. (4) Conclusions: ‘Food literacy’ has been used frequently and broadly across differing article types and disciplines in academic literature internationally. However, agreement on a standardised definition of food literacy endorsed by a peak international agency is needed in order to progress the field.
  • 2.4K
  • 30 Jun 2021
Topic Review
Long-Term Space Nutrition
Nutrition has many important functions in space travel, from providing enough nutrients and meeting the metabolic needs of a healthy body to enhancing an individual’s emotional well-being. Nutrition also plays a key role in offsetting many negative effects of space travel, such as radiation exposure, immune deficiency, oxidative stress, and bone and muscle loss.
  • 2.4K
  • 30 Jan 2022
Topic Review
Associations of Linoleic Acid Intake and Chronic Disease
The intake of linoleic acid (LA) has increased dramatically in the standard American diet. LA is generally promoted as supporting human health, but there exists controversy regarding whether the amount of LA currently consumed in the standard American diet supports human health. While LA is considered to be an essential fatty acid and support health when consumed in modest amounts, an excessive intake of LA leads to the formation of oxidized linoleic acid metabolites (OXLAMs), impairments in mitochondrial function through suboptimal cardiolipin composition, and likely contributes to many chronic diseases that became an epidemic in the 20th century, and whose prevalence continues to increase. As LA consumption increases, the potential for OXLAM formation also increases. OXLAMs have been associated with various illnesses, including cardiovascular disease, cancer, and Alzheimer’s disease, among others. Lowering dietary LA intake can help reduce the production and accumulation of OXLAMs implicated in chronic diseases. 
  • 2.4K
  • 25 Jul 2023
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