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Preventive Nutrition and Food Science

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https://www.readbyqxmd.com/read/29664481/correction-of-figure
#1
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[This corrects the article on p. 320 in vol. 22, PMID: 29333385.].
March 2018: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/29662851/anti-colitic-effect-of-purple-carrot-on-dextran-sulfate-sodium-dss-induced-colitis-in-c57bl-6j-mice
#2
Yeung-Ju Kim, Jaehyun Ju, Jia-Le Song, Suk-Geun Yang, Kun-Young Park
The anti-colitic effect of purple carrot (PC) on 2% dextran sulfate sodium (DSS)-induced colitis in C57BL6/J mice was compared with those of yellow carrot (YC), beet (BT), and red cabbage (RC). Component analysis showed that PC contained cyanidin-3-xyloglucoside, cyanidin-3-xylosyl(sinapoly-glucosyl)galactoside, cyanidin-3-xylosyl(feruloylglucosyl) galactoside, and cyanidin-3- O -(6- O -glycosyl-2- O -xylosylgalactoside). PC diet (5% in AIN 93G diet) strongly reduced DSS-induced colon shortening and inflammatory cell infiltration in mice, followed by RC, BT, and YC diets...
March 2018: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/29662850/acute-and-subacute-toxicity-evaluation-of-corn-silk-extract
#3
Ae Wha Ha, Hyeon Jung Kang, Sun Lim Kim, Myung Hwan Kim, Woo Kyoung Kim
Many studies have reported therapeutic efficacy of corn silk extract. However, research on its toxicity and safe dose range is limited. Thus, the objective of this study was to determine the acute and subacute toxicity of corn silk extract in ICR mice. To determine acute toxicity, corn silk extract containing high levels of maysin was orally administered to mice at a dose of 0 or 2,000 mg/kg. Clinical symptoms, mortality, and body weight changes were recorded for 14 days. To determine subacute toxicity, corn silk extract was orally administered to mice over a 4-week period, and then body weight, water and food consumption, and organ weight were determined...
March 2018: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/29662849/dextran-conjugated-lysozymes-inhibit-the-growth-of-shigella-sonnei-and-viral-hemorrhagic-septicemia-virus
#4
Joongjae Lee, Inyong Kim, Seoungsoon Yeo, Duwoon Kim, Misook Kim
Lysozyme is well known as a natural antimicrobial agent, but its function is limited in that it only combats Gram-positive bacteria. We investigated the inhibitory effects of dextran-conjugated lysozymes (DLs) against some strains of Gram-negative bacteria and viral hemorrhagic septicemia virus (VHSV). The Maillard reactions of the DL were performed at various pHs (3.0, 7.0, and 8.5) in the presence of saturated KBr solution for 1, 3, 5, 7, and 9 days. The growth inhibition effects against Gram-negative bacterial strains, such as Escherichia coli , Vibrio parahaemolyticus , Pseudomonas aeruginosa , Shigella sonnei , and Shigella flexneri were found only in some DLs...
March 2018: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/29662848/cooking-characteristics-and-antioxidant-activity-of-rice-barley-mix-at-different-cooking-method-and-mixing-ratio
#5
Koan Sik Woo, Hyun-Joo Kim, Ji Hae Lee, Jee Yeon Ko, Byong Won Lee, Byoung Kyu Lee
This study aimed to compare the phenolic compounds and antioxidant activity of barley at different proportion (0, 5, 10, 15, and 20%), and using different cooking methods. The grains used in this experiment are barley ( Hordeum vulgare L. cv. Huinchalssal) and Samkwang rice. The rice-barley mixture was cooked using general and high pressure cooking methods with and without fermented alcohol. The quality characteristics such as water binding capacity, pasting characteristic, water solubility, and swelling power of different proportions of barley were evaluated...
March 2018: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/29662847/impact-of-various-factors-on-color-stability-of-fresh-blueberry-juice-during-storage
#6
Hyo-Nam Song, So-Ae Ji, Hye-Rim Park, Ho-Hyoen Kim, Christer Hogstrand
The attractive purple color of blueberries ( Vaccinium spp.) is unstable and susceptible to degradation during food processing and storage. The effects of various factors on the color stability of fresh blueberry juice were investigated. Total soluble solid content, pH, and total anthocyanin content were measured. Heating at 30°C and 60°C for 300 min did not influence the color stability, but heating at 100°C drastically decreased it by 33.0%. Sugars decreased color in a concentration-dependent manner. However, glucose and galactose had significantly protective effects on the color disruption than fructose, maltose, and sucrose...
March 2018: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/29662846/antioxidant-activities-of-selected-berries-and-their-free-esterified-and-insoluble-bound-phenolic-acid-contents
#7
Ji-Sang Kim
To explore the potential of berries as natural sources of bioactive compounds, the quantities of free, esterified, and insoluble-bound phenolic acids in a number of berries were determined. In addition, the antioxidant activities of the berries were determined using 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, ferric reducing antioxidant power, and Trolox equivalent antioxidant capacity assays, in addition to determination of their metal ion chelating activities. Furthermore, several phenolic compounds were detected using high-performance liquid chromatography...
March 2018: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/29662845/suppressive-effects-of-vaccinium-angustifolium-root-extract-via-down-regulation-of-activation-of-syk-lyn-and-nf-%C3%AE%C2%BAb-in-fc%C3%A9-ri-mediated-allergic-reactions
#8
Sun-Yup Shim
Vaccinium angustifolium , reported as the lowbush blueberry, has a rich polyphenolic content with which biological activities have been closely associated. In this study, the effects of V. angustifolium root extract (VAE) on the anti-FcɛRI α chain antibody (CRA-1)-induced FcɛRI-mediated signaling factors, protein tyrosine kinases (PTK), Lyn, Syk, and nuclear factor kappa-B cells (NF-κB) in KU812F cells were investigated. The total phenolic content of VAE was found to be 170±1.9 mg gallic acid equivalents/g...
March 2018: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/29662844/mineral-elements-bio-accessibility-and-antioxidant-indices-of-blanched-basella-rubra-at-different-phases-of-in-vitro-gastrointestinal-digestion
#9
Sule Ola Salawu, Bukola Eugenia Olukemi, Ikuosho Charity Asikhia, Akintunde Afolabi Akindahunsi
The present investigation was designed to evaluate the mineral element bio-accessibility and antioxidant indices of blanched Basella rubra at different phases of simulated in vitro digestion (oral, gastric, and intestinal). The phenolic composition of processed vegetable was determined using high-performance liquid chromatography (HPLC)-diode-array detection method. Mineral composition, total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), and total antioxidant activity (TAA) of the in vitro digested blanched and raw vegetable were also determined...
March 2018: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/29662843/insulinotropic-effect-of-s-allyl-cysteine-in-rat-pups
#10
Busisani W Lembede, Jeanette Joubert, Pilani Nkomozepi, Kennedy H Erlwanger, Eliton Chivandi
S -Allyl cysteine (SAC) is found in garlic and has been reported to exert antidiabetic and antiobesity properties in drug-induced adult experimental models of metabolic dysfunction, but its potential beneficial effects in high-fructose diet neonatal rat models have not been determined. This study investigated the potential prophylactic effects of SAC in high-fructose diet fed suckling rat pups modelling human neonates fed a high-fructose diet. Four-day-old male (n=32) and female (n=32) Wistar rat pups, were randomly assigned to and administered the following treatment regimens daily for 15 days: group I, distilled water; group II, 20% fructose solution (FS); group III, SAC; group IV, SAC+FS...
March 2018: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/29662842/antioxidative-and-cholesterol-lowering-effects-of-lemon-essential-oil-in-hypercholesterolemia-induced-rabbits
#11
Hyunjoo Lee, Minji Woo, Mijeong Kim, Jeong Sook Noh, Yeong Ok Song
The cholesterol-lowering and anti-atherogenic effects of lemon essential oil (LEO) were investigated and compared with the effects of limonene. Owing to their volatility, both LEO and limonene were microencapsulated before preparation of the diet (20%, w/w). Hypercholesterolemia-induced rabbits were divided into 3 groups based on plasma total cholesterol (TC) levels and fed coating matrix (control group), LEO (LEO group), or limonene (Limonene group) for 8 weeks. LEO dose-dependently inhibited low-density lipoprotein oxidation in vitro ...
March 2018: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/29662841/effect-of-mixed-fruit-and-vegetable-juice-on-alcohol-hangovers-in-healthy-adults
#12
Min-Ju Kim, Sang-Wook Lim, Jong-Hyun Kim, Da-Jeong Choe, Jung-In Kim, Min-Jung Kang
The purpose of this study was to investigate the effects of mixed fruit and vegetable juice on alcohol hangover in healthy adults in a randomized crossover trial. Angelica keiskei /green grape/pear juice (AGP juice) was a mixture of A. keiskei juice, green grape juice, and pear juice at 1:1:1 ratio. Alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) activities of AGP juice were measured in vitro . Fifteen healthy adults consumed alcohol (1.25 g/kg weight), and either water (control group) or AGP juice (AGP juice group)...
March 2018: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/29333394/evaluation-of-anti-wrinkle-effects-of-duoligo-composed-of-lactulose-and-galactooligosaccharides
#13
Eun Young Jung, Jung Il Kwon, Yang Hee Hong, Hyung Joo Suh
Currently, alternatives to prebiotics for skin treatment are receiving much interest. However, little is known about the efficacy of topically applied prebiotics in skin anti-aging. This study was conducted to observe the anti-aging effects of DuOligo, which is composed of lactulose and galactooligosaccharides (GOS). We investigated wrinkle-related parameters by quantitative and qualitative skin evaluation in healthy women who consumed DuOligo for 8 weeks. The double-blind, randomized, and placebo-controlled study included subjects who were divided into two groups (Placebo: dextrin 4...
December 2017: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/29333393/effect-of-monascus-fermented-soybean-extracts-on-antioxidant-and-skin-aging-related-enzymes-inhibitory-activities
#14
Yoo-Jeong Jin, Young-Hee Pyo
We investigated the in vitro inhibitory activity against skin aging-related enzymes and antioxidant activity of Monascus -fermented soybean extracts (MFSEs) obtained by using different solvents. The highest Trolox equivalent (TE) antioxidant capacity (3.13±0.06 mM TE/g) and oxygen radical absorbance capacity (2.79±0.09 mM TE/g) of MFSEs were evaluated for the methanol and 80% ethanol extracts, respectively. The antioxidant capacities increased with increasing concentration (0.5~50 mg/mL). In addition, the methanol and 80% ethanol extracts showed an effective inhibition against tyrosinase, hyaluronidase, and elastase compared with those of acetone and hot water extracts ( P <0...
December 2017: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/29333392/enhancing-sensory-perception-of-plant-based-nutraceutical-drinks-by-combining-plants-from-different-sources-a-preliminary-study-of-tea-and-ginger-blend
#15
Solomon Akinremi Makanjuola, Victor Ndigwe Enujiugha
Tea-ginger drink was selected for evaluation due to its nutraceutical potential. Panelists rated preference for drinks prepared from tea, ginger, and tea+ginger powder for colour, taste, and aroma. The obtained data were evaluated using analysis of variance, principal component analysis, and agglomerative hierarchical clustering. Also the colour preference scores were evaluated against instrumental colour measurements. The ginger drink had lower rating for colour preference and the tea drink had lower ratings for aroma and taste preference...
December 2017: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/29333391/analysis-of-antioxidant-and-anti-inflammatory-activities-of-solvent-fractions-from-rhynchosia-nulubilis-cultivated-with-ganoderma-lucidum-mycelium
#16
Mihye Park, Meera Kim
In this study, the crude ethanol Rhynchosia nulubilis cultivated with Ganoderma lucidum mycelium (RNGM) extract was solvent fractionated with organic solvents such as n -hexane, chloroform, ethyl acetate, and water. The anticancer activities, anti-inflammatory activity total polyphenols, total flavonoids, isoflavones, and β-glucan of the solvent fractions of RNGM were studied. The ethyl acetate fraction showed the highest 2,2-diphenyl-1-picrylhydrazyl scavenging activity of 76.60% at 800 μg/mL. The ethyl acetate fraction also showed higher antioxidant activity in 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and ferric reducing ability of plasma assays compared to the other fractions...
December 2017: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/29333390/physicochemical-and-consumer-acceptance-of-tofu-supplemented-with-licorice-powder
#17
Jun Ho Lee, Han San Jung
To develop functionally and nutritionally improved tofu, the effects of partial (0.2~0.8%) replacement with licorice powder (LP) on the quality characteristics of tofu were investigated. The pH and turbidity values decreased upon addition of increasing amounts of LP ( P <0.05). The yield of LP-supplemented tofu was higher than that of the control tofu, and it increased as the concentration of LP increased ( P <0.05). Substituting 0.6% and above of LP significantly hardened the texture of tofu ( P <0...
December 2017: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/29333389/influence-of-cooking-methods-on-bioactive-compound-content-and-antioxidant-activity-of-brussels-sprouts
#18
Eun-Sun Hwang
The effects of different cooking methods on total bioactive compound content were determined, and in vitro antioxidant activity in 80% ethanolic extracts of Brussels sprouts was evaluated by spectrophotometric methods. Compared to uncooked, steamed, and microwaved Brussels sprouts extracted with 80% ethanol contained higher amounts of total polyphenols. Uncooked Brussels sprouts contained the highest amounts of total flavonoids. Microwaved Brussels sprouts contained the highest amounts of total carotenoids (0...
December 2017: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/29333388/enhancement-of-phenolic-production-and-antioxidant-activity-from-buckwheat-leaves-by-subcritical-water-extraction
#19
Dong-Shin Kim, Mi-Bo Kim, Sang-Bin Lim
To enhance the production of phenolic compounds with high antioxidant activity and reduce the level of phototoxic fagopyrin, buckwheat leaves were extracted with subcritical water (SW) at 100~220°C for 10~50 min. The major phenolic compounds were quercetin, gallic acid, and protocatechuic acid. The cumulative amount of individual phenolic compounds increased with increasing extraction temperature from 100°C to 180°C and did not change significantly at 200°C and 220°C. The highest yield of individual phenolic compounds was 1,632...
December 2017: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/29333387/physicochemical-and-antioxidant-properties-of-honeys-from-the-sundarbans-mangrove-forest-of-bangladesh
#20
M Rabiul Islam, Tahmina Pervin, Hemayet Hossain, Badhan Saha, Sheikh Julfikar Hossain
This study evaluated the physicochemical, nutritional, antioxidant, and phenolic properties of ten honey samples from the Sundarbans mangrove forest, Bangladesh. The average pH, electrical conductivity, total dissolved solid, ash, moisture, hydroxymethyl furfural, titrable acidity, and absorbance were 4.3, 0.38 mS/cm, 187.5 ppm, 0.14%, 17.88%, 4.4 mg/kg, 37.7 meq/kg, and 483 mAU, respectively. In the honeys, the average contents of Ca, Cu, Fe, K, Mg, Mn, and Na were 95.5, 0.19, 6.4, 302, 39.9, 3.4, and 597 ppm, respectively, whereas Cd, Cr, Pb, and Ni were not found...
December 2017: Preventive Nutrition and Food Science
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