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Kaori Ikeda, Tosiya Sato, Takeo Nakayama, Daisuke Tanaka, Kazuaki Nagashima, Fumika Mano, Erina Joo, Shimpei Fujimoto, Yoshimitsu Takahashi, Shinji Kosugi, Akihiro Sekine, Yasuharu Tabara, Fumihiko Matsuda, Nobuya Inagaki
AIMS: To investigate the association between insulin resistance assessed by a homeostasis model and dietary habits. METHODS: Cross-sectional analysis using a community-based cohort, the Nagahama Prospective Cohort for Comprehensive Human Bioscience. Multiple linear regression analysis was performed with log HOMA-IR or log HOMA- β as the dependent variable and 20 dietary habits, tobacco smoking, medical history, family medical history of diabetes, age and BMI as the simultaneous independent variables in each sex separately...
April 18, 2018: Diabetes Research and Clinical Practice
Sunita N Misra, Jennifer A Kearney
No abstract text is available yet for this article.
March 2018: Epilepsy Currents
Xiao Li, Jing Zhu, Jun Qi, Peng Wang, Xinglian Xu, Guanghong Zhou
This work investigated the effects of refrigerated storage (RS: 4 ± 1°C) and superchilled storage (SS: -2.5 ± 1°C) on non-volatile and volatile compounds in chicken soup made from Chinese yellow-feather broilers. The results from total viable count (TVC) and coliform analysis showed that soups were safe for human consumption after a storage period of 42 days. SS resulted in a significantly (p < .05) higher content of free amino acids (umami and sweet taste) and 5'-nucleotides (inosine 5'-monophosphate and adenosine 5'-monophosphate) from 21 to 42 days compared to RS...
April 17, 2018: Animal Science Journal, Nihon Chikusan Gakkaihō
T Fukuuchi, N Iyama, N Yamaoka, K Kaneko
Ribonucleotide flavor enhancers such as inosine monophosphate (IMP) and guanosine monophosphate (GMP) provide umami taste, similarly to glutamine. Japanese cuisine frequently uses soup stocks containing these nucleotides to enhance umami. We quantified 18 types of purines (nucleotides, nucleosides, and purine bases) in three soup stocks (chicken, consommé, and dried bonito soup). IMP was the most abundant purine in all umami soup stocks, followed by hypoxanthine, inosine, and GMP. The IMP content of dried bonito soup was the highest of the three soup stocks...
April 13, 2018: Nucleosides, Nucleotides & Nucleic Acids
Greta Magerowski, Gabrielle Giacona, Laura Patriarca, Konstantinos Papadopoulos, Paola Garza-Naveda, Joanna Radziejowska, Miguel Alonso-Alonso
Free glutamate, a key substance underlying the umami taste of foods, fulfills a number of physiological functions related to energy balance. Previous experimental studies have shown that intake of a broth or soup supplemented with monosodium glutamate (MSG) prior to a meal can decrease appetite and food intake, particularly in women with propensity to overeat and gain weight. In this study, we examined potential neurocognitive mechanisms underlying this effect. We evaluated changes after intake of a chicken broth with or without MSG added (MSG+/MSG-) in a sample of healthy young women...
March 30, 2018: Neuropsychopharmacology: Official Publication of the American College of Neuropsychopharmacology
Marie A K Allsopp, Akiko S Hosler
CONTEXT: The Hunger Prevention and Nutrition Assistance Program (HPNAP) is a New York State Department of Health program. The HPNAP improves nutritional quality of food available at food banks, food pantries, soup kitchens, and emergency shelters through contractual relationships to fund the purchase, delivery, storage, and service of nutritious food. OBJECTIVE: To determine whether a one-time fiscal stimulus of the Locally Grown Produce Initiative to HPNAP contractors in 2012-2013 would result in a short-term sustainable increase in the proportion of dollars spent on New York State Grown (NYSG) produce...
March 27, 2018: Journal of Public Health Management and Practice: JPHMP
Hiromi Ishida
"Wasyoku;the traditional diets of Japan" refers to foods generally consumed by Japanese people, which is in contrast with the Western diets introduced by Europeans and Americans. The basic Japanese dietary pattern consists of rice as a staple food combined with one soup and two side dishes in a meal, making it easier to achieve a balanced nutritional status. However, salt content tends to be high in "Wasyoku", which negatively affects the overall health of an individual. Recently, Japanese's salt intake has been slowly decreasing;however, a further reduction by approximately 2 g per day is required to prevent hypertension and cardiovascular diseases...
2018: Clinical Calcium
Heidi Knutsen, Martin Wiech, Arne Duinker, Amund Maage
Previously, high concentrations of cadmium have been found in the hepatopancreas of the edible or brown crab (Cancer pagurus) sampled from positions north of about 67° N, compared to regions further south along the Norwegian coast, with no clear understanding why. In order to study a similar organism in the same ecosystem, the present study analyzed 210 shore crabs (Carcinus maenas) from four different locations along the Norwegian coast, two in the North and two in the South. The physiological variables size, sex, molting stage, hepatosomatic index, carapace color, and gonad maturation were registered, in attempt to explain the high inter-individual variation in cadmium levels in hepatopancreas...
March 27, 2018: Environmental Monitoring and Assessment
Nina Zupanič, Maša Hribar, Urška Pivk Kupirovič, Anita Kušar, Katja Žmitek, Igor Pravst
Consumption of industrially produced trans -fatty acids (TFAs) is a well-established health risk factor that correlates with the increased risk of developing cardiovascular disease. The recommended TFA intake is as low as possible, within the context of a nutritionally adequate diet. Different countries have introduced different measures to minimize the exposure of their population to TFAs. Previous data have shown that TFA content has significantly decreased in Western European countries, while this was not the case in many Central-Eastern European countries, including Slovenia...
March 15, 2018: Nutrients
Sara Nejatinamini, Catherine Kubrak, Mirey Álvarez-Camacho, Vickie E Baracos, Sunita Ghosh, Wendy V Wismer, Vera C Mazurak
This study assessed dietary and micronutrient intakes of head and neck cancer (HNC) patients at key points in the disease trajectory and evaluated the contribution of oral nutritional supplements (ONS) to micronutrient intake. HNC patients (n = 114) completed a three-day dietary record and a tool to assess Nutrition Impact Scores (NIS) at baseline, post-treatment, and follow-up. Foods were classified into food categories. Micronutrient, protein, and energy intakes were compared to European Society for Parenteral and Enteral Nutrition guidelines for cancer patients...
March 13, 2018: Nutrition and Cancer
Ganiyu Oboh, Adedayo O Ademiluyi, Odunayo M Agunloye, Ayokunle Olubode Ademosun, Bolaji Grace Ogunsakin
Spices are used in soup preparation in many homes and serve as ingredients in the preparation of several traditional delicacies endowed with natural antioxidants such as polyphenols. The aim of this study is to evaluate the effect of aqueous extract of garlic, white onion, and purple onion on angiotensin-converting enzyme, α-amylase, and α-glucosidase activity in vitro and determine their antioxidant properties via various antioxidant assays such as OH* , Fe2+ chelation, and 2, 2'-azino-bis 3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical-scavenging assays...
March 9, 2018: Journal of Dietary Supplements
Sadhana Chitale, Colm Lawler, Scott Macfarlane
No abstract text is available yet for this article.
March 6, 2018: Nature Biotechnology
Jia Wang, Yonghao Han, Hao Liu, Guozhao Zhang, Cailong Liu, Chunxiao Gao
The electrical transport behavior of the superionic conductor AgBr was systematically studied under high pressure up to 30.0 GPa with electrochemical impedance spectra measurements and first-principles calculations. From impedance spectra measurements, a pressure-induced abnormal ionic-polaronic-ionic transition was found. Herein, the ionic to polaronic transition at 5.0 GPa occurs with the absence of a structural phase transition. At 8.6 GPa, the ionic state of AgBr can be reactivated after a structural phase transition...
March 6, 2018: Physical Chemistry Chemical Physics: PCCP
Shi-Man Gao, Jiu-Shi Liu, Min Wang, Ting-Ting Cao, Yao-Dong Qi, Ben-Gang Zhang, Xiao-Bo Sun, Hai-Tao Liu, Pei-Gen Xiao
ETHNOPHARMACOLOGICAL RELEVANCE: Species of the genus Codonopsis are perennial herbs mainly distributed throughout East, Southeast and Central Asia. As recorded, they have been used as traditional Chinese medicines since the Qing Dynasty, where they were claimed for strengthening the spleen and tonifying the lung, as well as nourishing blood and engendering liquid. Some species are also used as food materials in southern China and Southeast Asia, such as tea, wine, soup, plaster, and porridge...
February 28, 2018: Journal of Ethnopharmacology
Cherlyen Teo, Ai-Ru Chia, Marjorelee T Colega, Ling-Wei Chen, Doris Fok, Wei Wei Pang, Keith M Godfrey, Kok Hian Tan, Fabian Yap, Lynette Pei-Chi Shek, Yap-Seng Chong, Michael Meaney, Helen Chen, Mary Foong-Fong Chong
Diet in the first month postpartum, otherwise known as "the confinement diet" in Asia, has unique characteristics that are influenced by traditions, cultures, and beliefs. We aimed to characterize dietary patterns during confinement period in a multi-ethnic Asian cohort and examined their associations with postpartum depression (PPD) and anxiety (PPA). Dietary intakes of 490 women were ascertained in the first month postpartum using 3-day food diaries and dietary patterns were derived by factor analysis...
March 2, 2018: Nutrients
Juliana Araujo Teixeira, Teresa Gontijo Castro, Cameron C Grant, Clare R Wall, Ana Lúcia da Silva Castro, Rossana Pulcineli Vieira Francisco, Sandra Elisabete Vieira, Silvia Regina Dias Medici Saldiva, Dirce Maria Marchioni
BACKGROUND: Women's health during their reproductive years and whilst pregnant has implications for their children's health, both in utero and during childhood. Associations of women's pre-pregnancy dietary patterns (DP) with maternal socio-demographic characteristics and nutrient intake were investigated in ProcriAr cohort study in São Paulo/Brazil, 2012. METHODS: The DPs of 454 women were investigated by principal component factor analysis, using dietary information from a validated 110-item food frequency questionnaire...
March 1, 2018: BMC Public Health
Zhejie Chen, Chen Zhang, Fei Gao, Qiang Fu, Chaomei Fu, Yao He, Jinming Zhang
Chuanxiong Rhizome (called Chuanxiong, CX in Chinese), the dried rhizome of Ligusticum chuanxiong Hort, is an extremely common traditional edible-medicinal herb. As a widely used ethnomedicine in Asia including China, Japan and Korea, CX possesses ideal therapeutic effect on cardiovascular and cerebrovascular diseases, and is also used as a major ingredient in soups for regular consumption to benefit health. Based on the traditional perception, amounts of investigations on different aspects have been done for CX in the past decades...
February 24, 2018: Food and Chemical Toxicology
Kyoung Mi Moon, Bonggi Lee, Won-Kyung Cho, Bong-Seon Lee, Choon Young Kim, Jin Yeul Ma
Enzymatic browning is a major issue that needs to be solved in the food industry. Although swertiajaponin is a flavonoid rich in the whole herb of Swertia japonica that has been clinically used, its biological functions and applicat​ion in the foods have not been fully elucidated. Here, we showed that swertiajaponin efficiently blocked enzymatic browning in potatoes possibly by direct binding to and inactivating polyphenol oxidase. Furthermore, swertiajaponin showed potent antioxidant activity proven by markedly suppressed reactive oxygen species...
June 30, 2018: Food Chemistry
Jun Qi, Hu-huWang, Wen-Wen Zhang, Shao-Lin Deng, Guang-Hong Zhou, Xing-Lian Xu
Soups and broths are popular in the world 2due to their nutrition and flavor, and flavor compounds tend to be bound by the proteins in the soups and broth, influencing the flavor perception. Thus, identification of the major proteins in meat-based broth may present a basis for understanding protein adsorption of flavor compounds. The present study aimed to identify the major proteins in traditional Chinese chicken broth and to describe the structural changes of proteins during stewing (1, 2, or 3 h). As stewing time increased, protein content in the broth significantly increased...
February 14, 2018: Poultry Science
Tony Arjuna, Michelle Miller, Stijn Soenen, Ian Chapman, Renuka Visvanathan, Natalie D Luscombe-Marsh
An audit of 'standard' (STD) and 'energy and protein fortified' (HEHP) meals from Meals on Wheels (MOW) South Australia's summer menu was conducted to evaluate the consistency, and serve size and nutrient contents, of their menu items. Twenty soups, 20 mains and 20 desserts from each of the STD and HEHP menus were prepared at the MOW South Australia's kitchen and delivered to three 'sham(dummy)-clients' over a 5-week period. Each meal component was weighed in triplicate, to the nearest gram, the variation within the serve weight was calculated, and the overall energy and protein content of each meal was determined using FoodWorks (Xyris Software, Highgate Hill, Queensland, Australia)...
February 20, 2018: Foods (Basel, Switzerland)
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