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Critical Reviews in Food Science and Nutrition

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https://www.readbyqxmd.com/read/28812379/dietary-polyphenols-for-atherosclerosis-a-comprehensive-review-and-future-perspectives
#1
Roodabeh Bahramsoltani, Farnaz Ebrahimi, Mohammad Hosein Farzaei, Armaghan Baratpourmoghaddam, Pardis Ahmadi Borkani, Pourouchista Rostamiasrabadi, Amir Hosein Rasouli Amirabadi, Roja Rahimi
Atherosclerosis is one of the most prevalent reasons for premature death in adults. Despite the several conventional drugs in the market; many patients are not completely treated. Here we comprehensively review current clinical evidence regarding the efficacy of dietary polyphenols in atherosclerosis and related complications. PubMed, Cochrane library and Scopus were searched from inception until August 2016 to obtain clinical trials in which polyphenols were evaluated in cardiovascular parameters related to atherosclerosis...
August 16, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28799803/nutrition-inflammation-and-liver-spleen-axis
#2
Luigi Barrea, Carolina Di Somma, Giovanna Muscogiuri, Giovanni Tarantino, Gian Carlo Tenore, Francesco Orio, Annamaria Colao, Silvia Savastano
Chronic low-grade systemic inflammation represents a mechanism common to many diseases linked to atherosclerosis-related pathways. There is a growing body of evidence indicating that the combination of food quantity and quality along with genetic susceptibility are able to induce the aberrant activation of innate immune signalling, which initially contributes to chronic low-grade inflammation. Liver represents the central player to inflammatory response. Dietary/metabolic factors contribute to the pathogenesis of Non-alcoholic Fatty Liver Disease (NAFLD), the main causes of liver disease in the Western world...
August 11, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28799796/immune-modulation-by-curcumin-the-role-of-interleukin-10
#3
Hamid Mollazadeh, Arrigo F G Cicero, Christopher N Blesso, Matteo Pirro, Muhammed Majeed, Amirhossein Sahebkar
Cytokines are small secreted proteins released by different types of cells with specific effects on cellular signaling and communication via binding to their receptors on the cell surface. IL-10 is known to be a pleiotropic and potent anti-inflammatory and immunosuppressive cytokine that is produced by both innate and adaptive immunity cells including dendritic cells, macrophages, mast cells, natural killer cells, eosinophils, neutrophils, B cells, CD8(+) T cells, and TH1, TH2, and TH17 and regulatory T cells...
August 11, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28799792/effects-of-daily-food-processing-on-allergenicity
#4
Beatriz Cabanillas, Natalija Novak
Daily food processing has the potential to alter the allergenicity of foods due to modification of the physico-chemical properties of proteins. The degree of such modifications depends on factors such as processing conditions, type of food considered, allergenic content, etc. The impact of daily food processing like boiling, roasting, frying or baking on food allergenicity have been extensively studied. The influence of other thermal treatments such as microwave heating or pressure cooking on allergenicity has also been analyzed...
August 11, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28799790/review-comparison-of-the-effectiveness-of-decontaminating-strategies-for-fresh-fruits-and-vegetables-and-related-limitations
#5
Jae-Hyun Yoon, Sun-Young Lee
Given that it should be aware of the nutritional benefits, resulting from the consumption of fresh fruits and vegetables consumed raw and/or minimally processed, comparing the efficacy of different individual sanitizing methods against the major food-borne pathogens localized in fresh commodities is of much importance; these products are easily vulnerable to the microbial contamination. In this review, the current propensity of alternative sanitizing methods was introduced, as well as principal elements for deteriorating the cleaning effects were also discussed...
August 11, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28799785/anthocyanins-anthocyanidins-and-colorectal-cancer-what-is-behind-the-scenes
#6
Luís Fernando de Sousa Moraes, Xiaofei Sun, Maria do Carmo Gouveia Peluzio, Mei-Jun Zhu
Colorectal cancer (CRC) is one of the most common cause of cancer death. Phytochemicals, especially anthocyanins/anthocyanidins (A/A), have gathered attention of the scientific community owing to its anti-inflammatory, antioxidant, and cancer-inhibitory properties. In this review, we discussed the possible mechanisms whereby A/A exhibit intestinal anticarcinogenic characteristics. Anthocyanins/anthocyanidins inhibit the pro-inflammatory NF-κB pathway, attenuate Wnt signaling and suppress abnormal epithelial cell proliferation...
August 11, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28799782/effects-of-nutrient-and-bioactive-food-components-on-alzheimer-s-disease-and-epigenetic
#7
Elİf Celİk, Nevİn Sanlİer
Alzheimer's disease (AD) is the most common form of dementia in the elderly and is a chronic neurodegenerative disease that is becoming widespread. For this reason, in recent years factors affecting the development, progression and cognitive function of the AD have been emphasized. Nutrients and other bioactive nutrients are among the factors that are effective in AD. In particular, vitamins A, C and E, vitamins B1, B6 and B12, folate, magnesium, choline, inositol, anthocyanins, isoflavones etc. nutrients and bioactive nutrients are known to be effective in the development of AD...
August 11, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28799780/lycopene-and-tomato-and-risk-of-cardiovascular-diseases-a-systematic-review-and-meta-analysis-of-epidemiological-evidence
#8
Ho M Cheng, Georgios Koutsidis, John K Lodge, Ammar W Ashor, Mario Siervo, Jose Lara
BACKGROUND AND AIMS: Worldwide, cardiovascular diseases (CVDs) remains as the main cause of mortality. Observational studies supports an association between intake of tomato products or lycopene with a reduced CVDs risk. Our aim was to undertake a systematic review and meta-analysis of the evidence on the topic. METHODS: Medline, Web of Science, and Scopus were searched from inception until July 2017. We included longitudinal and cross-sectional studies reporting associations between lycopene and tomato consumption and cardiovascular morbidity and mortality among adult subjects...
August 11, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28799779/melatonin-intake-and-potential-chronobiological-effects-on-human-health
#9
Ana Luiza Gomes Domingos, Helen Hermana Miranda Hermsdorff, Josefina Bressan
Melatonin is an indolamine with a recognized chronobiotic role. In turn, the supplementation of melatonin through capsules has been shown to be efficient in the modulation of inflammatory markers, oxidative stress, as well as in the control of hypertension and metabolic syndrome. However, the science of nutrition is interested in the study of the food sources of this hormone and its possible therapeutic effects. Thus, this review aimed to identify and present scientific papers that quantified melatonin in foods and evaluated its application in intervention studies...
August 11, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28799778/how-important-is-tryptophan-in-human-health
#10
Joanna Kałużna-Czaplińska, Paulina Gątarek, Salvatore Chirumbolo, Max Stanley Chartrand, Geir Bjørklund
Tryptophan (Trp) is an amino acid and an essential component of the human diet. It plays a crucial role in many metabolic functions. Clinicians can use Trp levels in the course of diagnosing various metabolic disorders and the symptoms associated with those diseases. Furthermore, supplementation with this amino acid is considered in the treatment of depression and sleep disorders, mainly due to the Trp relationship with the synthesis of serotonin (5-HT) and melatonin. It is also used in helping to resolve cognitive disorders, anxiety, or neurodegenerative diseases...
August 11, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28799777/functional-and-therapeutic-potential-of-inulin-a-comprehensive-review
#11
Waqas Ahmed, Summer Rashid
Inulin as a heterogeneous blend of fructose polymers is diversely found in nature primarily as storage carbohydrates in plants. Besides, inulin is believed to induce certain techno-functional and associated properties in food systems. Inulin owing to its foam forming ability has been successfully used as fat replacer in quite a wide range of products as dairy and baked products. Furthermore, it is known to impart certain nutritional and therapeutic benefits that extend apart to improve health and reduce the risk of many lifestyle related diseases...
August 11, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28799776/mycotoxin-contamination-of-foods-in-southern-africa-a-10-year-review-2007-2016
#12
J M Misihairabgwi, C N Ezekiel, M Sulyok, G S Shephard, R Krska
Major staple foods in Southern Africa are prone to mycotoxin contamination, posing health risks to consumers and consequent economic losses. Regional climatic zones favor the growth of one or more main mycotoxin producing fungi, Aspergillus, Fusarium and Penicillium. Aflatoxin contamination is mainly reported in maize, peanuts and their products, fumonisin contamination in maize and maize products and patulin in apple juice. Lack of awareness of occurrence and risks of mycotoxins, poor agricultural practices and undiversified diets predispose populations to dietary mycotoxin exposure...
August 11, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28723250/application-of-molecular-dynamic-simulation-to-study-food-proteins-a-review
#13
Ashutosh Singh, Sai Kranthi Vanga, Valerie Orsat, Vijaya Raghavan
This review presents an overview of the application of molecular dynamic simulation to study food proteins. Processing of food using thermal, chemical, radiation, electromagnetic and mechanical techniques subject its macromolecular bio-components such as carbohydrates and proteins to extreme heat, ionic strength, pH and mechanical deformation. These processing factors affect protein's functional properties such as emulsification, dough formation, gelation, etc. which are associated with changes in their structure...
July 19, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28723228/thermal-processing-of-live-bivalve-molluscs-for-controlling-viruses-on-the-need-for-a-risk-based-design
#14
Winy Messens, Pablo S Fernandez-Escamez, David Lees, Roland Lindqvist, Michael O'Mahony, Elisabetta Suffredini, José Cortiñas Abrahantes, Emmanouil Chantzis, Kostas Koutsoumanis
Norovirus (NoV) and Hepatitis A virus (HAV) are the most important viral hazards associated with human illness following consumption of contaminated bivalve molluscs. The effectiveness of the current EU criteria for heat processing of bivalve molluscs (i.e. raising the temperature of the internal mollusc flesh to at least 90°C for a minimum of 90 seconds) was evaluated using predictive microbiology. A HAV thermal inactivation model was developed based on literature data in mollusc matrices during isothermal heat treatment...
July 19, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28723226/improving-the-quality-and-safety-of-frozen-muscle-foods-by-emerging-freezing-technologies-a-review
#15
Ximing Zhan, Da-Wen Sun, Zhiwei Zhu, Qi-Jin Wang
Freezing is one of the most widespread used preservation methods for meats including fish meat. Traditional freezing methods such as air blast freezing and cryogenic freezing could induce some quality deterioration such as damage to cell structure, increased drip loss and poor sensory value. Therefore, novel freezing methods have been developed to minimize the disadvantages of traditional freezing methods. This review describes the enhancement of quality attributes of muscle tissues frozen by novel freezing technologies, including high pressure freezing, electrically and magnetically assisted freezing, ultrasound assisted freezing and antifreeze protein...
July 19, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28718662/prediction-of-porosity-of-food-materials-during-drying-current-challenges-and-future-directions
#16
Mohammad U H Joardder, C Kumar, M A Karim
Pore formation in food samples is a common physical phenomenon observed during dehydration processes. The pore evolution during drying significantly affects the physical properties and quality of dried foods. Therefore, it should be taken into consideration when predicting transport processes in the drying sample. Characteristics of pore formation depend on the drying process parameters, product properties and processing time. Understanding the physics of pore formation and evolution during drying will assist in accurately predicting the drying kinetics and quality of food materials...
July 18, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28718657/bitter-taste-of-brassica-vegetables-the-role-of-genetic-factors-receptors-isothiocyanates-glucosinolates-and-flavor-context
#17
Martyna N Wieczorek, Michał Walczak, Marzena Skrzypczak-Zielińska, Henryk H Jeleń
It is well known that consumption of Brassica vegetables has beneficial effect on human's health. The greatest interest is focused on glucosinolates and their hydrolysis products isothiocyanates, due to their potential as cancer preventing compounds. Brassica vegetables are also rich in flavor compounds belonging to many chemical groups. The main sensory sensation related to these vegetable is their characteristic sharp and bitter taste, and unique aroma. Because of these features this group of vegetables is often rejected by consumers...
July 18, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28686470/sensory-analysis-and-aroma-compounds-of-buckwheat-containing-products-a-review
#18
Małgorzata Starowicz, Georgios Koutsidis, Henryk Zieliński
Buckwheat is a rich source of starch, proteins, minerals and antioxidants, and as such has become a popular functional ingredient incorporated in diverse recipes/products with particular use in the gluten free market. Due to the absence of gluten, application of buckwheat or buckwheat derived ingredients in this particular food sector has increased significantly over recent years with many buckwheat-based products appearing globally. Sensory analysis is an integral part of the development of products that fulfill consumer expectations...
July 7, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28686469/dietary-compounds-as-modulators-of-metals-and-metalloids-toxicity
#19
Carlos Jadán-Piedra, Gabriela Matuoka Chiocchetti, María Jesús Clemente, Dinoraz Vélez, Vicenta Devesa
A large part of the population is exposed to metals and metalloids through the diet. Most of the in vivo studies on its toxicokinetics and toxicity are conducted by means of exposure through drinking water or by intragastric or intraperitoneal administration of aqueous standards, and therefore they do not consider the effect of the food matrix on the exposure. Numerous studies show that some components of the diet can modulate the toxicity of these food contaminants, reducing their effect on a systemic level...
July 7, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28686461/a-large-meta-analysis-of-the-global-prevalence-rates-of-s-aureus-and-mrsa-contamination-of-milk
#20
Qianting Ou, Junli Zhou, Dongxin Lin, Chan Bai, Ting Zhang, Jialing Lin, Haoqu Zheng, Xiaojie Wang, Jiaping Ye, Xiaohua Ye, Zhenjiang Yao
Past reports have indicated a high prevalence of milk contaminated with Staphylococcus aureus (S. aureus) and methicillin-resistant Staphylococcus aureus (MRSA), but the pooled prevalence rates of S. aureus and MRSA in pasteurized and boiled cow's milk, raw cow's milk, and raw Caprinae milk (raw sheep's milk and raw goat's milk) and across different periods, continents, economic conditions and purchase locations remain inconsistent. We searched relevant articles published in PubMed, EMBASE, and Web of Science before July 2016...
July 7, 2017: Critical Reviews in Food Science and Nutrition
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