Read by QxMD icon Read

Critical Reviews in Food Science and Nutrition

Sara Silva, Eduardo M Costa, Mariana Veiga, Rui M Morais, Conceição Calhau, Manuela Pintado
With the strengthening of the link between diet and health, several foodstuffs have emerged as possessing potential health benefits such as phenolic rich fruits and vegetables. Blueberries, along with other berries, given their flavonoid and antioxidant content have long since been considered as a particularly interesting health promoting fruit. Therefore, the present work aimed to compile the existing evidences regarding the various potential benefits of blueberry and blueberry based products consumption, giving particular relevance to in vivo works and epidemiological studies whenever available...
October 29, 2018: Critical Reviews in Food Science and Nutrition
Qixiao Zhai, Saisai Feng, Narbad Arjan, Wei Chen
Akkermansia muciniphila, a symbiotic bacterium of the mucus layer, can utilize mucin as its sole carbon, nitrogen, and energy source. As an abundant resident in the intestinal tract of humans and animals, the probiotic effects of A. muciniphila including metabolic modulation, immune regulation and gut health protection, have been widely investigated. Various diseases such as metabolic syndromes and auto-immnue diseases have been reported to be associated with the disturbance of the abundance of A. muciniphila...
October 29, 2018: Critical Reviews in Food Science and Nutrition
Seyed Mohammad Mousavi, Alireza Milajerdi, Hamed Kord Varkaneh, Mohammad Mohsen Gorjipour, Ahmad Esmaillzadeh
BACKGROUND & OBJECTIVES: Inconsistent data are available about the effect of curcumin supplementation on body weight. This systematic review and meta-analysis was done to summarize data from available clinical trials on the effect of curcumin supplementation on body weight, Body Mass Index (BMI), and Waist Circumference (WC). METHODS: PubMed, SCOPUS, Cochrane Library and Google Scholar were searched to find relevant articles up to August 2018. The effect sizes were expressed as weighted mean difference (WMD) and 95% confidence intervals (CI)...
October 29, 2018: Critical Reviews in Food Science and Nutrition
Reza Tabrizi, Parvane Saneei, Kamran B Lankarani, Maryam Akbari, Fariba Kolahdooz, Ahmad Esmaillzadeh, Somayyeh Nadi-Ravandi, Majid Mazoochi, Zatollah Asemi
This systematic review and meta-analysis of randomized controlled trials (RCTs) was performed to summarize the effect of caffeine intake on weight loss. We searched the following databases until November 2017: MEDLINE, EMBASE, Web of Science, and Cochrane Central Register of Controlled Trials. The relevant data were extracted and assessed for quality of the studies according to the Cochrane risk of bias tool. We estimated an intake-status regression coefficient (Beta) for each primary study and estimated the overall pooled Beta and SE using random effects meta-analysis on a double-log scale...
October 18, 2018: Critical Reviews in Food Science and Nutrition
Giovanna Muscogiuri, Luigi Barrea, Giuseppe Annunziata, Carolina Di Somma, Daniela Laudisio, Annamaria Colao, Silvia Savastano
Epidemiological studies suggested an association between obesity and sleep disturbances. Obstructive sleep apnea is the most prevalent type of obesity-related sleep disorder that lead to an increased risk for numerous chronic health conditions. In addition the increased visceral adipose tissue might be responsible for the secretion of inflammatory cytokines that could contribute to alter the sleep-wake rhythm. Unhealthy food characterized by high consumption of fat and carbohydrate seems to negatively influence the quality of sleep while diet rich of fiber is associated to more restorative and deeper sleep...
October 18, 2018: Critical Reviews in Food Science and Nutrition
Adriana Nowak, Anna Paliwoda, Janusz Błasiak
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...
October 16, 2018: Critical Reviews in Food Science and Nutrition
Ke Luo, Hae-Yeong Kim, Mi-Hwa Oh, Young-Rok Kim
As a representative colorimetic biosnesor, paper-based LFSA have emerged as a promising and robust tool that can easily and instansly detect the presence of target biological components in food sample. Recently, LFSAs have gained a considerable attention as an alternative method for rapid diagnosis of foodborne pathogens to the conventional culture-based assays such as plate counting and PCR. One major drawback of the current LFSAs for the detection of pathogenic bacteria is the low sensitivity, limiting its practical applications in POCT...
October 12, 2018: Critical Reviews in Food Science and Nutrition
Agnieszka Koszucka, Adriana Nowak
Heterocyclic aromatic amines, acrylamide, 5-hydroxymethylfurfural, furan, polycyclic aromatic hydrocarbons, nitrosamines, acrolein, chloropropanols and chloroesters are generated toxicants formed in some foodstuffs, mainly starchy and protein-rich food during thermal treatment such as frying, roasting and baking. The formation of these chemical compounds is associated with development of aromas, colors and flavors. One of the challenges facing the food industry today is to minimize these toxicants without adversely affecting the positive attributes of thermal processing...
October 12, 2018: Critical Reviews in Food Science and Nutrition
Aly Farag El Sheikha, Dian-Ming Hu
Fermented foods were likely to have been the first among all types of processed foods consumed by human beings. The role that fermented food plays is not only related to the development of civilizations and cultural relationships between countries but also related to the nutritional importance of its population. Of course, the early manufacturers of fermented foods didn't take into account the advantages of modern sciences, because enzymes and microorganisms were discovered just 150-200 years ago. For that reason, we can conclude why the ancient fermentation techniques were known to philosophers and alchemists, but not to biologists...
October 8, 2018: Critical Reviews in Food Science and Nutrition
Roya Afshari, Christopher J Pillidge, Daniel A Dias, A Mark Osborn, Harsharn Gill
Cheese is a fermented dairy product, harboring diverse microbial communities (microbiota) that change over time and vary depending on the type of cheese and their respective starter and adjunct cultures. These microorganisms play a crucial role in determining the flavor, quality and safety of the final product. Exploring the composition of cheese microbiota and the underlying molecular mechanisms involved in cheese ripening has been the subject of many studies. Recent advances in next generation sequencing (NGS) methods and the development of sophisticated bioinformatics tools have provided deeper insights into the composition and potential functionality of cheese microbiota far beyond the information provided by culture-dependent methods...
October 4, 2018: Critical Reviews in Food Science and Nutrition
Qingping Xiong, Zhuoyue Song, Weihui Hu, Jian Liang, Yi Jing, Lian He, Song Huang, Xiaoli Wang, Shaozhen Hou, Tingting Xu, Jing Chen, Danyan Zhang, Yingying Shi, Hailun Li, Shijie Li
The further development of fishery resources is a hotspot in the development of the fishery industry. However, how to develop aquatic animal resources deeply is a key point to be solved in the fishery industry. Over the past decades, numerous aquatic animals have gained great attention in the development and utilization of their bioactive molecules which are of therapeutic applications as nutraceuticals and pharmaceuticals. Recent research revealed that aquatic animals are composed of many vital moieties, such as polysaccharides and proteins, which provide health benefits beyond basic nutrition...
October 4, 2018: Critical Reviews in Food Science and Nutrition
Hao Jiang, Luyao Zheng, Yanhui Zou, Zhaobin Tong, Shiyao Han, Shaojin Wang
3D printing, also referred to as additive manufacturing, offers a wide range of new processing possibilities to the food industry. This technology allows a layer by layer (bottom to top) printing of predefined slices of designed and desired objects. 3D printing potentially allows rapid manufacturing of complex objects, which are unhindered by design complexity, thus providing substantial liberty to create new and untested geometric shapes. In terms of food manufacturing, the potential that 3D food printing technologies can bring may revolutionize certain aspects of food manufacturing, providing the convenience of low-cost customized fabrication and even tailored nutrition control...
October 4, 2018: Critical Reviews in Food Science and Nutrition
Xu Shen, Min Zhang, Bhesh Bhandari, Zhongxue Gao
China is one of the countries with most abundant livestock and poultry resources in the world. The average annual growth rate of output value of livestock and poultry industry reaches 13%, and the output value of livestock and poultry industry accounts for more than 35% of total agricultural output. A large number of byproducts are produced in animal slaughtering and processing operations. If livestock and poultry byproducts are effectively utilized, this will make a huge contribution to GDP. At the same time, aquaculture is China's pillar industry...
October 4, 2018: Critical Reviews in Food Science and Nutrition
Joaheer D Teshika, Aumeeruddy M Zakariyyah, Toorabally Zaynab, Gokhan Zengin, Kannan Rr Rengasamy, Shunmugiah Karutha Pandian, Mahomoodally M Fawzi
Onion, (Allium cepa L.), is one of the most consumed and grown vegetable crops in the world. Onion bulb, with its characteristic flavor, is the third most essential horticultural spice with a substantial commercial value. Apart from its culinary virtues, A. cepa is also used traditionally for its medicinal virtues in a plethora of indigenous cultures. Several publications have been produced in an endeavor to validate such traditional claims. Nonetheless, there is still a dearth of up-to-date, detailed compilation, and critical analysis of the traditional and ethnopharmacological propensities of A...
October 4, 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...
October 4, 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...
October 4, 2018: Critical Reviews in Food Science and Nutrition
Piotr Kulawik, Brijesh Kumar Tiwari
Non-thermal plasma (NTP) is one of the most promising minimal processing methods for the food industry. However up until recently there are limited studies which would report the application and effect of NTP on processed seafood. The objective of this review is to highlight the recent findings and advancements in the application of NTP within the fish and other seafood industry, including direct application of fresh and dried fish and seafood with as well as indirect application of plasma activated water and seafood industry wastewater purification...
October 2, 2018: Critical Reviews in Food Science and Nutrition
Lanting Zeng, Naoharu Watanabe, Ziyin Yang
Metabolite formation is a biochemical and physiological feature of plants developed as an environmental response during the evolutionary process. These metabolites help defend plants against environmental stresses, but are also important quality components in crops. Utilizing the stress response to improve natural quality components in plants has attracted increasing research interest. Tea, which is processed by the tender shoots or leaves of tea plant (Camellia sinensis (L.) O. Kuntze), is the second most popular beverage worldwide after water...
October 2, 2018: Critical Reviews in Food Science and Nutrition
Xiaoling Ni, Guohua Hu, Xun Cai
All-trans retinoic acid (ATRA), an active metabolite of vitamin A, plays important roles in cell proliferation, cell differentiation, apoptosis, and embryonic development. The effects of ATRA are mediated by nuclear retinoid receptors as well as non-genomic signal pathway, such as MAPK and PKA. The great success of differentiation therapy with ATRA in acute promyelocytic leukemia (APL) not only improved the prognosis of APL but also spurred the studies of ATRA in the treatment of other tumors. Since the genetic and physiopathological simplicity of APL is not common in human malignancies, the combination of ATRA with other agents (chemotherapy, epigenetic modifiers, and arsenic trioxide, etc) had been extensively investigated in a variety of tumors...
October 2, 2018: Critical Reviews in Food Science and Nutrition
Soraiya Ebrahimpour-Koujan, Parvane Saneei, Bagher Larijani, Ahmad Esmaillzadeh
BACKGROUND: Findings on the association of sugar sweetened beverages (SSB) and fructose intakes with gout and hyperuricemia have been conflicting. OBJECTIVE: We aimed to perform a systematic review and meta-analysis on studies that examined the association of SSB and fructose consumption with gout and hyperuricemia in adults. METHODS: We searched PubMed, Scopus and Google Scholar up to Aug 2017 for all relevant published papers assessing SSB and fructose intakes and risk of gout and hyperuricemia...
October 2, 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"