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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
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. 
  • 2.5K
  • 03 Dec 2020
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.
  • 2.5K
  • 20 Aug 2021
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). 
  • 2.5K
  • 26 Aug 2021
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.
  • 2.5K
  • 12 Aug 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
  • 2.5K
  • 31 Jan 2024
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.
  • 2.5K
  • 01 Feb 2023
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.
  • 2.5K
  • 03 Nov 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. 
  • 2.4K
  • 10 Jan 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.
  • 2.4K
  • 09 Dec 2021
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.
  • 2.4K
  • 11 Feb 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.
  • 2.4K
  • 13 Jan 2022
Topic Review
Beneficial effects of Glycine in the Organism
Glycine is an amino acid that our bodies can produce naturally, so we don't necessarily need to get it from our diet. Nevertheless, it plays a vital role in various functions throughout our entire body. Glycine interacts with specific receptors and transporters found in many different types of cells, which allows it to have important effects on our health. One of the most fascinating things about glycine is its potential to reduce inflammation in our body. Researchers have conducted many studies focusing on this aspect. Glycine has been shown to decrease pro-inflammatory molecules called cytokines, which are responsible for promoting inflammation. Additionally, it can lower the levels of free fatty acids, which are sometimes linked to inflammation in certain situations. Moreover, glycine seems to positively influence how our body responds to insulin, which is crucial for maintaining stable blood sugar levels. It also appears to bring about other beneficial changes in our body, although scientists are still investigating the specific details of these effects. Glycine is a remarkable amino acid that offers many health benefits, especially in terms of reducing inflammation and possibly enhancing how our bodies respond to insulin. It's fascinating because it is present throughout our entire body, and we can obtain it through our diet or nutraceuticals, affecting our health in various ways. Scientists continue to study glycine to unlock its full potential and better understand its role in supporting our well-being.
  • 2.4K
  • 26 Jul 2023
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
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.
  • 2.4K
  • 05 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
Choline
Choline is an essential micronutrient with a pivotal role in several metabolic pathways contributing to liver, neurological, and hematological homeostasis. Although choline is commonly administered to improve physical performance, its effects on muscle are still unclear. Our scoping review elucidates and summarizes thecrucial role of choline in modulating muscle fat metabolism, muscle proteins homeostasis, and themodulation of inflammation and autophagy.
  • 2.3K
  • 28 Jul 2020
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.
  • 2.3K
  • 30 Jan 2022
Topic Review
Biotics and the Gut Barrier
Increased gut permeability is suggested to be involved in the pathogenesis of a growing number of disorders. The altered intestinal barrier and the subsequent translocation of bacteria or bacterial products into the internal milieu of the human body induce the inflammatory state. Gut microbiota maintains intestinal epithelium integrity. Since dysbiosis contributes to increased gut permeability, the interventions that change the gut microbiota and correct dysbiosis are suggested to also restore intestinal barrier function
  • 2.3K
  • 27 Apr 2022
Topic Review
Nutritional Value of Plant Proteins
The quality and nutritional value of dietary proteins are determined by the quantity, digestibility and bioavailability of essential amino acids (EAA), which play a critical role in human growth, longevity and metabolic health. Plant-source protein is often deficient in one or more EAAs (e.g., branched-chain amino acids, lysine, methionine and/or tryptophan) and, in its natural form, is less digestible than animal-source protein. Nevertheless, dietary intake of plant-source protein has been promoted because of its potential health benefits, lower cost of production and lower environmental impact compared to animal-source protein. Implementation of dietary strategies that improve both human and planetary health are of critical importance and subject to growing interest from researchers and consumers. 
  • 2.3K
  • 05 Nov 2020
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