Read by QxMD icon Read

Critical Reviews in Food Science and Nutrition

Qi Li, Jia Chen, Zongyao Huyan, Yuxing Kou, Lirong Xu, Xiuzhu Yu, Jin-Ming Gao
Fats and oils are essential food components. Their quality and safety pose major concerns for consumers and food producers because of factors such as oxidation and rancidity, excessive levels of trans fatty acid (TFA), and widespread adulteration. Thus, a rapid and easy-to-use technique must be exploited for quality parameter evaluation and monitoring to ensure the edibility, safety, and quality of fats and oils. In the last decades, Fourier transform infrared (FTIR) spectroscopy has shown great potential in analyzing fats and oils given its speed and simplicity...
July 16, 2018: Critical Reviews in Food Science and Nutrition
Adriana Nowak, Anna Paliwoda, Janusz Blasiak
Lactobacillus and Bifidobacterium strains, their isolated constituents and substances that they secrete exert various anti-cancer actions, resulting from their anti-proliferative, pro-apoptotic and anti-oxidant properties. They can express and secrete anti-oxidant enzymes, bind reactive oxygen species, release small molecular weight anti-oxidants and chelate transition metals, preventing detrimental actions of many carcinogens. Lactobacillus and Bifidobacterium can interact with proteins regulating the cell cycle inhibiting proliferation of cancer cells, which often are intrinsically resistant to apoptosis...
July 16, 2018: Critical Reviews in Food Science and Nutrition
Zahra Rafiee, Mohammad Nejatian, Marjan Daeihamed, Seid Mahdi Jafari
Curcumin is the main polyphenol of the curcuminoid class of turmeric, a well-known spice belonging to the ginger family. In addition to its common applications like coloring and antioxidant agent as food additives, it has a broad range of favorable biological functions, such as anti-inflammatory, anti-microbial, anti-diabetic activities, and anti-cancer potentials against various cancers. However, curcumin suffers from some limitations including short shelf life due to its poor chemical stability, low bioavailability due to its poor absorption, low water solubility, rapid metabolism and rapid systemic elimination...
July 12, 2018: Critical Reviews in Food Science and Nutrition
Delphine Amah, Angeline van Biljon, Allan Brown, Penelope Perkins-Veazie, Rony Swennen, Maryke Labuschagne
Vitamin A deficiency (VAD) is one of the most prevalent micronutrient deficiencies that disproportionately affects low income populations in developing countries. Traditional breeding and modern biotechnology have significant potential to enhance micronutrient bioavailability in crops through biofortification. Bananas (Musa spp.) are economically important fruit crops grown throughout tropical and sub-tropical regions of the world where VAD is most prevalent. Some banana genotypes are rich in provitamin A carotenoids (pVACs), providing an opportunity to use bananas as a readily available vehicle for provitamin A delivery...
July 12, 2018: Critical Reviews in Food Science and Nutrition
Sun Jin Hur, Cheorun Jo, Yohan Yoon, Jong Youn Jeong, Keun Taik Lee
This study aimed to investigate the relationship between meat intake and colorectal cancer risk from an Asian, particularly Korean, perspective. A report by the International Agency for Research on Cancer (IARC) published in 2015 concluded that intake of processed and red meat increases the risk of developing colorectal cancer. We conducted an in-depth analysis of prospective, retrospective, case-control and cohort studies, systematic review articles, and IARC monograph reports, which revealed that the IARC/WHO report weighted the results of studies based in Western countries more and that the correlation between intake of processed meat products and colorectal cancer incidence in Asians is not clearly supported...
July 12, 2018: Critical Reviews in Food Science and Nutrition
Sylwia Ścieszka, Elżbieta Klewicka
Algae are common all over the Earth. Due to their rich chemical composition and content of bioactive substances they have been used in many fields of industry. Their gelling, thickening and stabilizing properties have led to the development of such products as agar, alginate and carrageenan. Moreover, algae are used in the food industry as food supplements and an addition to functional food. Algae are also added to meat products, such as pasty, steaks, frankfurters and sausages, as well as to fish, fish products, and oils, to improve their quality...
July 12, 2018: Critical Reviews in Food Science and Nutrition
Yan Gao, Kit Ieng Kuok, Ying Jin, Ruibing Wang
Over the last centuries, Aloe vera, a plant species belonging to the genus Aloe, have been extensively studied for various therapeutic activities, including anti-bacterial, anti-viral, anti-cancer activity, as well as immunoregulative and hepatoprotective properties, although some of these claimed efficacies are controversial as demonstrated by some of the recent studies. In spite of the intensive historic and recent use of this herb and its extracts in various areas, a well-balanced, systematic review seems crucial in order to gain in-depth comprehensive knowledge about this plant and to reflect and revive the use of Aloe vera in biomedical sciences...
July 12, 2018: Critical Reviews in Food Science and Nutrition
P D Zalewski, J F Beltrame, A A Wawer, A I Abdo, C Murgia
The discovery of the roles of nitric oxide (NO) in cardiovascular signalling has led to a revolution in the understanding of cardiovascular disease. A new perspective to this story involving zinc (Zn) is emerging. Zn and its associated Zn transporter proteins are important for the integrity and functions of both the large conduit vessels and the microvascular resistance vessels. The Zn and NO pathways are tightly coordinated. Zn ions are required for the dimerization of endothelial nitric oxide synthase and subsequent generation of NO while generation of NO leads to a rapid mobilization of endothelial Zn stores...
July 12, 2018: Critical Reviews in Food Science and Nutrition
Tao Xu, Baiyi Lu
A circadian rhythm is any biological activity rhythm driven by internal circadian clocks (∼24 h) and entrained by external signals. Its disruption leads to the development of many diseases, including obesity, metabolic syndrome, and cancer. However, not many medical treatments for circadian rhythm disorder has been applied. Several phytochemicals demonstrate the ability to prevent or even treat circadian-related diseases and function as circadian modulators. In this review, we briefly summarize the molecular architecture of circadian rhythm in mammals and circadian-related diseases...
July 12, 2018: Critical Reviews in Food Science and Nutrition
Nasreddine Benbettaïeb, Frédéric Debeaufort, Thomas Karbowiak
In order to improve the quality of food and to extend their shelf life, a new generation of active edible films is being especially intended after the incorporation of organic acids, enzymes, antimicrobial proteins, phenolic compounds, or other functional ingredients such as probiotics, flavors, vitamins and nutraceuticals. These active compounds have different mechanisms of action related to their structure, their concentration, the nature of micro-organism targeted, the process of encapsulation or incorporation in the biopolymer film-networks...
July 12, 2018: Critical Reviews in Food Science and Nutrition
Qiang Xia, Brian D Green, Zhenzhou Zhu, Yunfei Li, Seyed Mohammad Taghi Gharibzahedi, Shahin Roohinejad, Francisco J Barba
Rice is a globally important staple consumed by billions of people, and recently there has been considerable interest in promoting the consumption of wholegrain brown rice (WBR) due to its obvious advantages over polished rice in metabolically protective activities. This work highlights the effects of innovative processing technologies on the quality and functional properties of WBR in comparison with traditional approaches; and it is aimed at establishing a quantitative and/or qualitative link between physicochemical changes and high-efficient processing methods...
July 11, 2018: Critical Reviews in Food Science and Nutrition
F Brahmi, A Vejux, R Sghaier, A Zarrouk, T Nury, W Meddeb, L Rezig, A Namsi, K Sassi, A Yammine, I Badreddine, D Vervandier-Fasseur, K Madani, L Boulekbache-Makhlouf, B Nasser, G Lizard
Cholesterol oxidation products, also named oxysterols, can be formed either by cholesterol auto-oxidation, enzymatically or both. Among these oxysterols, 7-ketocholesterol (7KC) is mainly formed during radical attacks that take place on the carbon 7 of cholesterol. As increased levels of 7KC have been found in the tissues, plasma and/or cerebrospinal fluid of patients with major diseases, especially age related diseases (cardiovascular diseases, eye diseases, neurodegenerative diseases), some cancers, and chronic inflammatory diseases, it is suspected that 7KC, could contribute to their development...
July 11, 2018: Critical Reviews in Food Science and Nutrition
Zhiwei Zhu, Ying Li, Da-Wen Sun
Vacuum cooling is a rapid cooling method widely used in cooling some food products. Simulating the vacuum cooling process with mathematical models helps to acquire a more intuitive understanding and optimize the whole cooling process. However, there is no review summarizing the mathematical models of vacuum cooling. In this review, heat and mass transfer process during vacuum cooling, types of mathematical models for vacuum cooling, and numerical methods including finite difference method, finite element method and finite volume method used for process simulation are introduced in details...
July 11, 2018: Critical Reviews in Food Science and Nutrition
Marcus Schmidt, Emanuele Zannini, Kieran M Lynch, Elke K Arendt
Economic losses due to post-harvest fungal spoilage and mycotoxin contamination of cereal crops is a frequently encountered issue. Typically, chemical preservatives are used to reduce the initial microbial load and the environmental conditions during storage are controlled to prevent microbial growth. However, in recent years the consumers' desire for more naturally produced foods containing less chemical preservatives has grown increasingly stronger. This article reviews the latest advances in terms of novel approaches for chemical decontamination, namely application cold atmospheric pressure plasma and electrolysed water, and their suitability for preservation of stored cereal crops...
July 11, 2018: Critical Reviews in Food Science and Nutrition
Xiao-Fei Guo, Ke-Lei Li, Jiao-Mei Li, Duo Li
The present study aimed to clarify whether eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) have differential effects on blood pressure and inflammatory mediators. A systematic literature search was conducted in PubMed and Scopus updated to Apr. 2018. The mean changes in risk factors of chronic diseases were calculated as weighted mean difference (WMD) by using a random-effects model. Twenty randomized controlled trials (RCTs) were included. The summary estimate showed that EPA intervention significantly reduced systolic blood pressure (SBP) (-2...
July 11, 2018: Critical Reviews in Food Science and Nutrition
Murphy Ly Wan, Stephen J Forsythe, Hani El-Nezami
Antibiotics are a key tool used nowadays in health care industry to fight against bacterial infections; however, repeated antibiotic use or misuses, have led to bacterial resistance, causing significant threats for many people with common bacterial infections. The use of probiotics to enhance gastrointestinal health has been proposed for many years. In recent years, there has been an increasing interest in the use of probiotic bacteria as alternatives for antibiotics for preventing or treating various intestinal infections...
July 11, 2018: Critical Reviews in Food Science and Nutrition
Hui Cao, Juanying Ou, Lei Chen, Yanbo Zhang, Tomasz Szkudelski, Dominique Delmas, Maria Daglia, Jianbo Xiao
Significant evidence from epidemiological investigations showed that dietary polyphenols might manage and prevent type 2 diabetes (T2D). This review summarizes human studies and clinical trials of polyphenols as anti-diabetic agents. Polyphenols from coffee, guava tea, whortleberry, olive oil, propolis, chocolate, red wine, grape seed, and cocoa have been reported to show anti-diabetic effects in T2D patients through increasing glucose metabolism, improving vascular function as well as reducing insulin resistance and HbA1c level...
July 11, 2018: Critical Reviews in Food Science and Nutrition
Xinwei Jiang, Xusheng Li, Cuijuan Zhu, Jianxia Sun, Linmin Tian, Wei Chen, Weibin Bai
Metabolic syndrome develops to several related chronic diseases, such as obesity, cardiovascular disease, hypertension, diabetes, fatty liver disease. Diseases are outcomes of various cells dysfunction, which are especially acting with a network in metabolic syndrome. Anthocyanins are natural edible pigments widely existed in dark-colored fruits, vegetables, and grains. Epidemiological investigation and nutritional intervention of anthocyanins have exhibited broad-spectrum biological effects that benefit patients with metabolic syndrome related chronic diseases...
July 11, 2018: Critical Reviews in Food Science and Nutrition
Praveena Thirunathan, Annamalai Manickavasagan
Pulses are an excellent source of protein and dietary fibre and are consumed around the world. Their consumption has been recommended as part of a healthy diet. However, they contain various antinutrients such as tannins and trypsin inhibitors, as well as indigestible carbohydrates called alpha-galactosides. These oligosaccharides are fermented by the microorganisms in the gut, producing gas and causing flatulence in healthy individuals. While this flatulence is undesirable (and results in their low acceptance in the Western diet), alpha-galactosides have also been hypothesized to increase susceptibility to bowel diseases, and their presence in the gut worsens the symptoms of patients with irritable bowel syndrome...
July 11, 2018: Critical Reviews in Food Science and Nutrition
James M McKim, Jamin A Willoughby, William R Blakemore, Myra L Weiner
Carrageenan (CGN) is a common food additive that has been widely used for decades as a gelling, thickening and stabilizing agent. Carrageenan has been proven safe for human consumption; however, there has been significant confusion in the literature between CGN and the products of intentional acid-hydrolysis of CGN, which are degraded CGN (d-CGN) and poligeenan (PGN). In part, this confusion was due to the nomenclature used in early studies on CGN, where poligeenan was referred to as "degraded carrageenan" (d-CGN) and "degraded carrageenan" was simply referred to as carrageenan...
June 14, 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"