Read by QxMD icon Read

Critical Reviews in Food Science and Nutrition

Roberto Castro-Muñoz, Carmela Conidi, Alfredo Cassano
To date, according to the latest literature inputs, membranes-based technologies (microfiltration, ultrafiltration and nanofiltration) have demonstrated to meet the recovery of biologically active compounds, mainly phenolic compounds and their derivatives, from agro-food products and by-products. The goal of this paper is to provide a critical overview of the on ongoing development works aimed at improving the separation, fractionation and concentration of phenolic compounds and their derivatives from their original sources...
May 22, 2018: Critical Reviews in Food Science and Nutrition
Fai-Chu Wong, Tsun-Thai Chai, Jianbo Xiao
In our diets, many of the consumed foods are subjected to various forms of heating and thermal processing. Besides enhancing the taste, texture, and aroma of the foods, heating helps to sterilize and facilitate food storage. On the other hand, heating and thermal processing are frequently reported during the preparation of various traditional herbal medicines. In this review, we intend to highlight works by various research groups which reported on changes in phytochemicals and bioactivities, following thermal processing of selected plant-derived foods and herbal medicines...
May 22, 2018: Critical Reviews in Food Science and Nutrition
Vivian Offiah, Vassilis Kontogiorgos, Kolawole O Falade
Extrusion technology has rapidly transformed the food industry with its numerous advantages over other processing methods. It offers a platform for processing different products from various food groups by modifying minor or major ingredients and processing conditions. Although cereals occupy a large portion of the extruded foods market, several other types of raw materials have been used. Extrusion processing of various food groups, including cereals and pseudo cereals, roots and tubers, pulses and oilseeds, fruits and vegetables, and animal products, as well as structural and nutritional changes in these food matrices are reviewed...
May 22, 2018: Critical Reviews in Food Science and Nutrition
Arpita Banerjee, Pubali Dhar
The residing microbiome with its vast repertoire of genes provide distinctive properties to the host by which they can degrade and utilise nutrients that otherwise pass the gastro-intestinal tract unchanged. The polyphenols in our diet have selective growth promoting effects which is of utmost importance as the state of good health has been linked to dominance of particular microbial genera. The polyphenols in native form might more skilfully exert anti-oxidative and anti-inflammatory properties but in a living system it is the microbial derivatives of polyphenol that play a key role in determining health outcome...
May 22, 2018: Critical Reviews in Food Science and Nutrition
Liang Shen, Hong-Fang Ji
Curcumin is a polyphenolic compound with a long history of use as an herbal remedy, dietary spice and food-coloring agent. Despite curcumin possesses a wide range of biological and pharmacological activities, it exhibits extremely poor bioavailability, which makes its pharmacology intriguing and also hinders its clinical application. In recent years, there is ample evidence supporting the associations between the alteration of gut microbiota and many diseases. Interestingly, after oral administration, curcumin shows its preferential distribution and accumulation in the intestine...
May 21, 2018: Critical Reviews in Food Science and Nutrition
Jose M Lorenzo, Amin Mousavi Khaneghah, Mohsen Gavahian, Krystian Marszałek, Ismail Eş, Paulo E S Munekata, Isabel C F R Ferreira, Francisco J Barba
Natural bioactive compounds isolated from aromatic plants have been studied for centuries due to their unique characteristics that carry great importance in food, pharmaceutical, and cosmetic industry. For instance, several beneficial activities have been attributed to some specific compounds found in Thymus such as anti-inflammatory, antioxidant, antimicrobial and antiseptic properties. Moreover, these compounds are classified as Generally Recognized as Safe (GRAS). Conventional extraction processes of these compounds and their derived forms from thyme leaves are well established, however, they present some important drawbacks such as long extraction time, low yield, high solvent consumption and unfavorable effect on thermolabile compounds...
May 17, 2018: Critical Reviews in Food Science and Nutrition
Xiao-Fei Guo, Yue Ruan, Zi-Hao Li, Duo Li
Epidemiological studies have suggested controversial associations between flavonoid subclasses and type 2 diabetes mellitus (T2DM) risk. The aim of the present meta-analysis was to quantitatively estimate these associations with prospective cohort study. A systematic literature search in PubMed and Scopus databases was performed up to May 2018. Multivariate-adjust relative risks (RRs) with corresponding 95% confidence intervals (CIs) for the highest versus the lowest category were pooled by using a random-effects model...
May 16, 2018: Critical Reviews in Food Science and Nutrition
Min Shi, Fenfen Huang, Changping Deng, Yao Wang, Guoyin Kai
Salvia miltiorrhiza (Danshen in Chinese), is a well-known traditional Chinese medicinal plant, which is used as not only human medicine but also health-promotion food. Danshen has been extensively used for the treatment of various cardiovascular and cerebrovascular diseases. As a major group of bioactive constituents from S. miltiorrhiza, water-soluble phenolic acids such as salvianolic acid B possessed good bioactivities including antioxidant, anti-inflammatory, anti-cancer and other health-promoting activities...
May 10, 2018: Critical Reviews in Food Science and Nutrition
Annette Abraham, Ajoe John Kattoor, Tom Saldeen, Jawahar L Mehta
Vitamin E is a lipid soluble vitamin comprising of eight natural isoforms, namely, α, β, δ, γ isoforms of tocopherol and α, β, δ, γ isoforms of tocotrienol. Many studies have been performed to elucidate its role in cancer. Until last decade, major focus was on alpha tocopherol and its anticancer effects. However, major clinical trials using alpha-tocopherol like SELECT trial and ATBC trial did not yield meaningful results. Hence there was a shift of focus to gamma-tocopherol, delta-tocopherol and tocotrienol...
May 10, 2018: Critical Reviews in Food Science and Nutrition
Thiago Sidooski, Adriano Brandelli, Sávio Leandro Bertoli, Carolina Krebs de Souza, Lisiane Fernandes de Carvalho
There has been an increasing debate about the use of synthetic chemical compounds and the consequences of their use in food preservation. In this context, the utilization of some natural compounds produced by bacteria, showing an inhibitory effect against microorganisms associated with food contamination, have gained attention as preservation technology. In order to improve the production and yield costs of bacteriocins, detailed studies are necessary to determine the conditions that allow an optimized production and extraction of bacteriocins from lactic acid bacteria (LAB)...
May 10, 2018: Critical Reviews in Food Science and Nutrition
Xinyi Li, Yangmu Huang, Ruoyu Yin, Chenyu Pan, Yan Cai, Zhaokun Wang
BACKGROUND: Effectiveness of using visual approaches in health education and its influential factors were still in debate. OBJECTIVES: To assess the effects of visualized nutrition education on dietary knowledge and behavioral changes, and factors influencing them. METHODS: A comprehensive search of PubMed, EMBASE, Scopus and Cochrane Library was conducted. Eligible studies were trials assessed effects of visualized nutrition education on dietary knowledge or behavior changes, compared with non-visualized or no education group...
May 4, 2018: Critical Reviews in Food Science and Nutrition
Aya Ismael, Victor H Guevara-Oquendo, Basim Refat, Huihua Zhang, Peiqiang Yu
This study aims to reveal connection and implication of molecular structure with nutrient profiles, utilization and bioavailability of both conventional and new co-products from bio-energy and bio-oil processing using grading and vibrational molecular spectroscopy with chemometics including univariate and multivariate techniques. The study focused on strategies to improve the utilization of the conventional and new co-products through chemical and heat processing treatments as well as the relationship of the molecular structural changes to nutrient bioavailability...
May 2, 2018: Critical Reviews in Food Science and Nutrition
Lukas Schwingshackl, Anna Chaimani, Carolina Schwedhelm, Estefania Toledo, Marina Pünsch, Georg Hoffmann, Heiner Boeing
BACKGROUND: Pairwise meta-analyses have shown beneficial effects of individual dietary approaches on blood pressure but their comparative effects have not been established. OBJECTIVE: Therefore we performed a systematic review of different dietary intervention trials and estimated the aggregate blood pressure effects through network meta-analysis including hypertensive and pre-hypertensive patients. DESIGN: PubMed, Cochrane CENTRAL, and Google Scholar were searched until June 2017...
May 2, 2018: Critical Reviews in Food Science and Nutrition
Elena S George, Skye Marshall, Hannah L Mayr, Gina L Trakman, Oana A Tatucu-Babet, Annie-Claude M Lassemillante, Andrea Bramley, Anjana J Reddy, Adrienne Forsyth, Audrey C Tierney, Colleen J Thomas, Catherine Itsiopoulos, Wolfgang Marx
The polyphenol fraction of extra-virgin olive oil may be partly responsible for its cardioprotective effects. The aim of this systematic review and meta-analysis was to evaluate the effect of high versus low polyphenol olive oil on cardiovascular disease (CVD) risk factors in clinical trials. In accordance with PRISMA guidelines, CINAHL, PubMed, Embase and Cochrane databases were systematically searched for relevant studies. Randomized controlled trials that investigated markers of CVD risk (e.g. outcomes related to cholesterol, inflammation, oxidative stress) were included...
April 30, 2018: Critical Reviews in Food Science and Nutrition
Isabella Pali-Schöll, Regina Binder, Yves Moens, Friedrich Polesny, Susana Monsó
While seeking novel food sources to feed the increasing population of the globe, several alternatives have been discussed, including algae, fungi or in vitro meat. The increasingly propagated usage of farmed insects for human nutrition raises issues regarding food safety, consumer information and animal protection. In line with law, insects like any other animals must not be reared or manipulated in a way that inflicts unnecessary pain, distress or harm on them. Currently, there is a great need for research in the area of insect welfare, especially regarding species-specific needs, health, farming systems and humane methods of killing...
April 25, 2018: Critical Reviews in Food Science and Nutrition
Lakhsmi Sammugam, Visweswara Rao Pasupuleti
Processed foods, generally known as modified raw foods produced by innovative processing technologies alters the food constituents such natural enzymes, fatty acids, micronutrients, macronutrients and vitamins. In contrast to fresh and unprocessed foods, processed foods are guaranteed to be safer, imperishable, long lasting and consist high level of nutrients bioactivity. Currently, the evolution in food processing technologies is necessary to face food security and safety, nutrition demand, its availability and also other global challenges in the food system...
April 25, 2018: Critical Reviews in Food Science and Nutrition
Ming-Hua Liang, Jianhua Zhu, Jian-Guo Jiang
Microalgae have been considered as alternative sustainable resources for high-value bioproducts such as lipids (especially triacylglycerides [TAGs]), polyunsaturated fatty acids (PUFAs), and carotenoids, due to their relatively high photosynthetic efficiency, no arable land requirement, and ease of scale-up. It is of great significance to exploit microalgae for the production of high-value bioproducts. How to improve the content or productivity of specific bioproducts has become one of the most urgent challenges...
April 20, 2018: Critical Reviews in Food Science and Nutrition
Bimal Chitrakar, Min Zhang, Benu Adhikari
Dried foods are low water activity foods with water activity ranging from 0.03 to 0.7. They are commonly misconstrued to be inherently safe from food borne pathogenic bacteria. However, there are many reported cases where many food borne illnesses were caused by the consumption of dried foods contaminated with Salmonella spp., Cronobacter spp., Staphylococcus spp. and E. coli. In this work, we have systematically reviewed the literature dealing with the effect of drying/dehydration on the survival of pathogenic microorganisms with special focus on Salmonella spp...
April 19, 2018: Critical Reviews in Food Science and Nutrition
Christopher P Haskins, George Henderson, Colin E Champ
BACKGROUND:  Food recommendations to improve cancer prevention are generally based on epidemiologic data and remain inconsistent. These epidemiologic studies, while controversial, have generally produced results that caution against the consumption of high-fat foods, including eggs, red meat, and full-fat dairy, such as butter and cheese. Yet, limited data exist assessing the quality of individual sources of these foods and the effect each has after its consumption. This study set out to assess the impact sources of food within the same groups from animals raised differently on variables associated with health in human studies...
April 19, 2018: Critical Reviews in Food Science and Nutrition
Nazli Namazi, Pardis Irandoost, Bagher Larijani, Leila Azadbakht
Clinical trials have indicated conflicting results on the effects of conjugated linoleic acid (CLA) on obesity. The present study aimed to systematically review controlled clinical trials examining the effects of CLA on anthropometric indices and body composition in overweight and obese subjects. Pubmed, Scopus, Web of science, and Cochrane databases were searched between 2000 and December 2017 with no language restriction. Placebo-controlled clinical trials that reported anthropometric indices and body composition in overweight and obese subjects were included...
April 19, 2018: Critical Reviews in Food Science and Nutrition
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"