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Preventive Nutrition and Food Science

Moonkyeung Choi, Yu-Ra Kang, In-Sook Lim, Yoon Hyuk Chang
Cellulose is one of the most common functional ingredients in food products and has been widely used as fat replacers and stabilizers. In the present study, the structural properties of cellulose obtained from extraction wastes of graviola ( Annona muricata .) leaf (CWG) were characterized via scanning electron microscope (SEM), X-ray diffraction (XRD), fourier transform-infrared (FTIR), and 13 C nuclear magnetic resonance (NMR) analyses. Extraction and purification of CWG were accomplished by alkali treatment and bleaching processes...
June 2018: Preventive Nutrition and Food Science
Na-Young Lee, Chon-Sik Kang
In this study, we investigated the changes in quality and antioxidant activity of sugar-snap cookies prepared with different blends of refined wheat (WHF) and oat flour (OAF). The crude protein contents of OAF and WHF were 12.24% and 7.17%, respectively, and the fiber contents of were 3.45% and 0.31%, respectively; both were increased by adding OAF. However, the total starch contents were decreased by adding OAF. The β-glucan content of the samples increased considerably upon the addition of OAF. The water-holding capacity was increased after adding OAF compared to WHF (79...
June 2018: Preventive Nutrition and Food Science
Moses Ayodele Ojo
The seed of Cassia hirsutta was subjected to aqueous soaking and four hydrothermal processing techniques (atmospheric boiling, atmospheric steaming, pressure boiling, and pressure steaming). Soaking of the seed to varying hydration levels before hydrothermal treatments induced the reduction in the concentration of the antinutritional components. The lowest concentration of each of the antinutritional components was observed at 100% hydration level. The effects of hydrothermal techniques on the antinutritional components and protein digestibility were investigated...
June 2018: Preventive Nutrition and Food Science
Seung Min Park, Jisun Oh, Jung Eun Kim, Jong-Sang Kim
Doenjang , a major traditional Korean condiment, is often dried to reduce volume and thereby shipping cost while increasing shelf life. However, changes of nutritional and sensory properties of doenjang during processing have not been well understood. Therefore, this study aimed to evaluate how drying processes influence the nutritional and chemical properties of doenjang . When two drying methods, hot air drying and freeze drying were compared from the nutritional point of view, air-dried doenjang at 60°C or lower showed similar quality parameters including sensory scores, proximate composition, antioxidant capacity, amino acid composition, amino nitrogen, and acid value to freeze-dried doenjang ...
June 2018: Preventive Nutrition and Food Science
Joo-Shin Kim
Antioxidant activities of water extracts obtained from dried pine needle ( Pinus densiflora ) were measured at 0, 4, 20, 100, 500, 1,000, and 1,200 ppm and compared with those of phenolic compounds of butylated hydroxyanisole, butylated hydroxytoluene, tert -butylhydroquinone, ferulic acid, and α-tocopherol. The activity was determined as the ability to scavenge 1,1-diphenyl-2-picrylhydrazyl radical and hydrogen peroxide, reductive power, and inhibition of lipid peroxidation in a linoleic acid system using the ferric thiocyanate method and thiobarbituric acid method, respectively...
June 2018: Preventive Nutrition and Food Science
Karim Dolati, Hassan Rakhshandeh, Mohsen Golestani, Fatemeh Forouzanfar, Roya Sadeghnia, Hamid R Sadeghnia
Celery ( Apium graveolens ) is traditionally used to treat rheumatism and cardiovascular disorders. Hyperuricemia is considered as a predisposing factor for gout and is also suggested to be associated with coronary artery disease. In the present study, the effect of hydroalcoholic extracts from A. graveolens (AGE) against potassium oxonate (PO)-induced hyperuricemia was investigated in mice. AGE (250, 500, and 1,000 mg/kg) or allopurinol (5 mg/kg, as positive control) were orally administrated 1 h after PO injection (250 mg/kg, ip) for two weeks...
June 2018: Preventive Nutrition and Food Science
Ji-Soo Lee, Ji-Sook Han
In this study, we investigated the postprandial hypoglycemic effect of Sargassum sagamianum extract (SSE) in streptozotocin-induced diabetic mice. Freeze-dried S. sagamianum was extracted with 80% ethanol and concentrated. The inhibition of postprandial hyperglycemia was determined by the inhibitory activity against α-glucosidase and α-amylase as well as the measurement of postprandial blood glucose levels. SSE demonstrated a high inhibitory activity against α-glucosidase and α-amylase. The IC50 value of SSE against α-glucosidase and α-amylase was 0...
June 2018: Preventive Nutrition and Food Science
Xavier Lieben Louis, Pema Raj, Kathleen J McClinton, Liping Yu, Miyoung Suh, Thomas Netticadan
Foods and food bioactives have shown to be effective in preventing some human disease conditions. In this study, we examined the effects of carrot powder, rich in carotenoids, as a dietary supplement for the prevention of cardiac anomalies in streptozotocin (STZ) induced type 1 diabetic rats. Male Wistar rats were fed either control or carrot powder containing diet for 3 weeks. Type 1 diabetes was induced with STZ injection (65 mg/kg body weight) in half of the rats in each group. All rats were continued on their respective diet for a further 9 weeks...
June 2018: Preventive Nutrition and Food Science
Magda Ambros Cammerer, Sandro Cadaval Gonçalves, Gustavo Neves de Araujo, Michael Everton Andrades, Amanda Lopes, Marco Vugman Wainstein
Antioxidant-rich foods may decrease oxidative stress and have a direct impact on atherosclerosis by reducing low-density lipoprotein (LDL) oxidation. Our aim was to assess the impact of a flavonoid-rich diet on oxidative stress, inflammatory response, and lipid profile in patients with coronary artery disease submitted to elective percutaneous coronary intervention (PCI). Thirty-three patients submitted to elective PCI were randomly allocated to follow either a flavonoid rich antioxidant (AOX) diet or a control diet based on National Cholesterol Education Program Adult Treatment Panel III recommendations...
June 2018: Preventive Nutrition and Food Science
Rosio Rodríguez-Azúa, Eduardo Fuentes Quinteros, Alexandra Olate-Briones, Rodrigo Moore-Carrasco
The Phaseolus vulgaris (common bean), a worldwide vegetable of high consumption, can act as a nutritional supplement in the diet of oversized individuals to reduce weight. Studies have demonstrated the existence of molecules capable of inhibiting the breakdown of carbohydrates via inhibition of both α-amylases and glycosidases. Here, we describe a novel property of the Phaseolus vulgaris : inhibition of thrombotic cardiovascular events. Using assays to test platelet aggregation and secretion, and flow cytometry against the surface expression of P-Selectin...
June 2018: Preventive Nutrition and Food Science
Ji-Hyun Bae, Brice Wilfried Obiang Obounou
Dental caries remains one of the most common chronic diseases affecting children worldwide with a multi-factorial etiology. The objective of the study was to evaluate the association between socioeconomic status (SES), dietary intake, food insecurity (FI), and dental caries in Korean children and adolescents. The study utilized data from the 2-year Korean National Health and Nutrition Examination Survey (KNHANES) conducted with 1,559 Korean boys and 1,391 girls aged 2 to 18 years from 2012 to 2013. Fathers' education ( P =0...
June 2018: Preventive Nutrition and Food Science
Parvin Mirmiran, Pantea Nazeri, Zahra Bahadoran, Sajjad Khalili-Moghadam, Fereidoun Azizi
The aim of this study was to explore the association of dietary sodium to potassium (Na/K) ratio and the risk of chronic kidney disease (CKD) in general Iranian adults. In this prospective cohort study, 1,780 adults, free of baseline CKD with complete follow-up data, were selected from among participants of the Tehran Lipid and Glucose Study and followed for 6.3 years for development of CKD. Dietary sodium and potassium were assessed using a valid and reliable 168-item food frequency questionnaire. Estimated glomerular filtration rate (eGFR) was calculated using the Modification of Diet in Renal Disease Study equation, and CKD was defined as eGFR <60 mL/min/1...
June 2018: Preventive Nutrition and Food Science
(no author information available yet)
[This corrects the article on p. 320 in vol. 22, PMID: 29333385.].
March 2018: Preventive Nutrition and Food Science
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
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
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
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
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
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
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
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