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https://www.readbyqxmd.com/read/30245775/biological-activities-health-benefits-and-therapeutic-properties-of-avenanthramides-from-skin-protection-to-prevention-and-treatment-of-cerebrovascular-diseases
#1
REVIEW
Andrea Perrelli, Luca Goitre, Anna Maria Salzano, Andrea Moglia, Andrea Scaloni, Saverio Francesco Retta
Oat ( Avena sativa ) is a cereal known since antiquity as a useful grain with abundant nutritional and health benefits. It contains distinct molecular components with high antioxidant activity, such as tocopherols, tocotrienols, and flavanoids. In addition, it is a unique source of avenanthramides, phenolic amides containing anthranilic acid and hydroxycinnamic acid moieties, and endowed with major beneficial health properties because of their antioxidant, anti-inflammatory, and antiproliferative effects. In this review, we report on the biological activities of avenanthramides and their derivatives, including analogs produced in recombinant yeast, with a major focus on the therapeutic potential of these secondary metabolites in the treatment of aging-related human diseases...
2018: Oxidative Medicine and Cellular Longevity
https://www.readbyqxmd.com/read/30195535/untargeted-metabolomics-reveals-differences-in-chemical-fingerprints-between-pdo-and-non-pdo-grana-padano-cheeses
#2
Gabriele Rocchetti, Luigi Lucini, Antonio Gallo, Francesco Masoero, Marco Trevisan, Gianluca Giuberti
The purpose of this preliminary study was to discriminate the chemical fingerprints of Protected Designation of Origin (PDO) Grana Padano cheeses from non-PDO "Grana-type" cheeses by means of an untargeted metabolomic approach based on ultra-high-pressure liquid chromatography coupled to quadrupole time-of-flight mass spectrometer (UHPLC/QTOF-MS). Hierarchical cluster analysis and Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) allowed discriminating PDO vs. non-PDO cheeses...
November 2018: Food Research International
https://www.readbyqxmd.com/read/30195533/olive-oil-industry-by-products-effects-of-a-polyphenol-rich-extract-on-the-metabolome-and-response-to-inflammation-in-cultured-intestinal-cell
#3
Mattia Di Nunzio, Gianfranco Picone, Federica Pasini, Maria Fiorenza Caboni, Andrea Gianotti, Alessandra Bordoni, Francesco Capozzi
Over the past years, researchers and food manufacturers have become increasingly interested in olive polyphenols due to the recognition of their biological properties and probable role in the prevention of various diseases such as inflammatory bowel disease. Olive pomace, one of the main by-products of olive oil production, is a potential low-cost, phenol-rich ingredient for the formulation of functional food. In this study, the aqueous extract of olive pomace was characterized and used to supplement human intestinal cell in culture (Caco-2)...
November 2018: Food Research International
https://www.readbyqxmd.com/read/29966044/advanced-food-analysis-foodome-and-foodomics
#4
EDITORIAL
Alejandro Cifuentes
No abstract text is available yet for this article.
July 2018: Electrophoresis
https://www.readbyqxmd.com/read/29660150/sample-preparation-in-foodomic-analyses
#5
REVIEW
Tamara Martinović, Martina Šrajer Gajdošik, Djuro Josić
Representative sampling and adequate sample preparation are key factors for successful performance of further steps in foodomic analyses, as well as for correct data interpretation. Incorrect sampling and improper sample preparation can be sources of severe bias in foodomic analyses. It is well known that both wrong sampling and sample treatment cannot be corrected anymore. These, in the past frequently neglected facts, are now taken into consideration, and the progress in sampling and sample preparation in foodomics is reviewed here...
July 2018: Electrophoresis
https://www.readbyqxmd.com/read/29431584/horizon-scanning-how-will-metabolomics-applications-transform-food-science-bioengineering-and-medical-innovation-in-the-current-era-of-foodomics
#6
Mustafa Bayram, Çağlar Gökırmaklı
Food and engineering sciences have tended to neglect the importance of human nutrition sciences and clinical study of new molecules discovered by food engineering community, and vice versa. Yet, the value of systems thinking and use of omics technologies in food engineering are rapidly emerging. Foodomics is a new concept and practice to bring about "precision nutrition" and integrative bioengineering studies of food composition, quality, and safety, and applications to improve health of humans, animals, and other living organisms on the planet...
March 2018: Omics: a Journal of Integrative Biology
https://www.readbyqxmd.com/read/29089845/foodomics-and-food-safety-where-we-are
#7
REVIEW
Uroš Andjelković, Martina Šrajer Gajdošik, Dajana Gašo-Sokač, Tamara Martinović, Djuro Josić
The power of foodomics as a discipline that is now broadly used for quality assurance of food products and adulteration identification, as well as for determining the safety of food, is presented. Concerning sample preparation and application, maintenance of highly sophisticated instruments for both high-performance and high-throughput techniques, and analysis and data interpretation, special attention has to be paid to the development of skilled analysts. The obtained data shall be integrated under a strong bioinformatics environment...
September 2017: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/28975648/recent-advances-in-the-application-of-capillary-electromigration-methods-for-food-analysis-and-foodomics
#8
REVIEW
Gerardo Álvarez, Lidia Montero, Laura Llorens, María Castro-Puyana, Alejandro Cifuentes
This review work presents and discusses the main applications of capillary electromigration methods in food analysis and Foodomics. Papers that were published during the period February 2015-February 2017 are included following the previous review by Acunha et al. (Electrophoresis 2016, 37, 111-141). The paper shows the large variety of food related molecules that have been analyzed by CE including amino acids, biogenic amines, carbohydrates, chiral compounds, contaminants, DNAs, food additives, heterocyclic amines, lipids, peptides, pesticides, phenols, pigments, polyphenols, proteins, residues, toxins, vitamins, small organic and inorganic compounds, as well as other minor compounds...
January 2018: Electrophoresis
https://www.readbyqxmd.com/read/28946337/simultaneous-characterization-of-chemical-structures-and-bioactivities-of-citrus-derived-components-using-sers-barcodes
#9
Ye Zhang, Chengying Zhao, Guifang Tian, Chang Lu, Yuzhi Li, Lili He, Hang Xiao, Jinkai Zheng
Rapid detection of bioactive components in food has attracted great attention. Herein, we report a novel method through surface-enhanced Raman spectroscopy (SERS) spectra based barcodes for simultaneous characterization of chemical structures and bioactivities of nine citrus components for the first time. SERS barcodes were successfully used to characterize and discriminate all the components with high sensitivity down to 40-60ng. Importantly, SERS barcodes exhibited the 'identity' characteristics. Beyond the molecular structure information, bioactivity information can also be read from the barcodes according to the bioactivity assay and structure-activity relationship...
February 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28868614/resveratrol-in-the-foodomics-era-1-25-000
#10
REVIEW
Bekzod Khakimov, Søren Balling Engelsen
Resveratrol is probably the most investigated plant secondary metabolite ever. An epidemiological study known as the French paradox showed a correlation between red wine intake and low mortality due to coronary heart diseases, and the red wine substance resveratrol was claimed to play a key role. Since then, several hundred resveratrol studies have been conducted to demonstrate its antioxidant and other beneficial properties. In the foodomics era, considering a complex foodome including over 25,000 substances that make up the human diet, it appears to be outdated to pursue the hunt for biological activities one function/compound at a time...
September 2017: Annals of the New York Academy of Sciences
https://www.readbyqxmd.com/read/28317605/use-of-foodomics-for-control-of-food-processing-and-assessing-of-food-safety
#11
REVIEW
D Josić, Ž Peršurić, D Rešetar, T Martinović, L Saftić, S Kraljević Pavelić
Food chain, food safety, and food-processing sectors face new challenges due to globalization of food chain and changes in the modern consumer preferences. In addition, gradually increasing microbial resistance, changes in climate, and human errors in food handling remain a pending barrier for the efficient global food safety management. Consequently, a need for development, validation, and implementation of rapid, sensitive, and accurate methods for assessment of food safety often termed as foodomics methods is required...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/27657039/cyanidin-3-o-glucoside-physical-chemistry-foodomics-and-health-effects
#12
REVIEW
Francisco J Olivas-Aguirre, Joaquín Rodrigo-García, Nina Del R Martínez-Ruiz, Arely I Cárdenas-Robles, Sandra O Mendoza-Díaz, Emilio Álvarez-Parrilla, Gustavo A González-Aguilar, Laura A de la Rosa, Arnulfo Ramos-Jiménez, Abraham Wall-Medrano
Anthocyanins (ACNs) are plant secondary metabolites from the flavonoid family. Red to blue fruits are major dietary sources of ACNs (up to 1 g/100 g FW), being cyanidin-3-O-glucoside (Cy3G) one of the most widely distributed. Cy3G confers a red hue to fruits, but its content in raspberries and strawberries is low. It has a good radical scavenging capacity (RSC) against superoxide but not hydroxyl radicals, and its oxidative potential is pH-dependent (58 mV/pH unit). After intake, Cy3G can be metabolized (phases I, II) by oral epithelial cells, absorbed by the gastric epithelium (1%-10%) and it is gut-transformed (phase II & microbial metabolism), reaching the bloodstream (<1%) and urine (about 0...
September 21, 2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/27645749/capillary-electrophoresis-in-food-and-foodomics
#13
Clara Ibáñez, Tanize Acunha, Alberto Valdés, Virginia García-Cañas, Alejandro Cifuentes, Carolina Simó
Quality and safety assessment as well as the evaluation of other nutritional and functional properties of foods imply the use of robust, efficient, sensitive, and cost-effective analytical methodologies. Among analytical technologies used in the fields of food analysis and foodomics, capillary electrophoresis (CE) has generated great interest for the analyses of a large number of compounds due to its high separation efficiency, extremely small sample and reagent requirements, and rapid analysis. The introductory section of this chapter provides an overview of the recent applications of capillary electrophoresis (CE) in food analysis and foodomics...
2016: Methods in Molecular Biology
https://www.readbyqxmd.com/read/27574530/detection-and-identification-of-sugar-alcohol-sweeteners-by-ion-mobility-spectrometry
#14
Christopher A Browne, Thomas P Forbes, Edward Sisco
The rapid and sensitive detection of sugar alcohol sweeteners was demonstrated using ion mobility spectrometry (IMS). IMS provides a valuable alternative in sensitivity, cost, and analysis speed between the lengthy gold-standard liquid chromatography-mass spectrometry (LC-MS) technique and rapid point-of-measurement disposable colorimetric sensors, for the Food and Nutrition industry's quality control and other "foodomics" area needs. The IMS response, characteristic signatures, and limits of detection for erythritol, pentaerythritol, xylitol, inositol, sorbitol, mannitol, and maltitol were evaluated using precise inkjet printed samples...
July 28, 2016: Analytical Methods: Advancing Methods and Applications
https://www.readbyqxmd.com/read/27451171/-1-h-nmr-foodomics-reveals-that-the-biodynamic-and-the-organic-cultivation-managements-produce-different-grape-berries-vitis-vinifera-l-cv-sangiovese
#15
COMPARATIVE STUDY
Gianfranco Picone, Alessia Trimigno, Paola Tessarin, Silvia Donnini, Adamo Domenico Rombolà, Francesco Capozzi
The increasing demand for natural foods and beverages, i.e. prepared by excluding synthetic chemicals along the whole production chain, has boosted the adoption of organic and biodynamic cultivation methods which are based on protocols avoiding use of synthetic pesticides. This trend is striking in viticulture, since wine production is largely shaped by the varying drinking attitudes of environment-friendly consumers. Using (1)H NMR, the compositions of grape berries, collected at harvest in 2009 and 2011, in experimental plots cultivated either with biodynamic or organic methods, were compared...
December 15, 2016: Food Chemistry
https://www.readbyqxmd.com/read/27445269/foodomics-novel-insights-in-food-and-nutrition-domains
#16
EDITORIAL
Pasquale Ferranti, Paola Roncada, Andrea Scaloni
No abstract text is available yet for this article.
September 16, 2016: Journal of Proteomics
https://www.readbyqxmd.com/read/27169401/guide-and-position-of-the-international-society-of-nutrigenetics-nutrigenomics-on-personalised-nutrition-part-1-fields-of-precision-nutrition
#17
Lynnette R Ferguson, Raffaele De Caterina, Ulf Görman, Hooman Allayee, Martin Kohlmeier, Chandan Prasad, Myung Sook Choi, Rui Curi, Daniel Antonio de Luis, Ángel Gil, Jing X Kang, Ron L Martin, Fermin I Milagro, Carolina Ferreira Nicoletti, Carla Barbosa Nonino, Jose Maria Ordovas, Virginia R Parslow, María P Portillo, José Luis Santos, Charles N Serhan, Artemis P Simopoulos, Antonio Velázquez-Arellano, Maria Angeles Zulet, J Alfredo Martinez
Diversity in the genetic profile between individuals and specific ethnic groups affects nutrient requirements, metabolism and response to nutritional and dietary interventions. Indeed, individuals respond differently to lifestyle interventions (diet, physical activity, smoking, etc.). The sequencing of the human genome and subsequent increased knowledge regarding human genetic variation is contributing to the emergence of personalized nutrition. These advances in genetic science are raising numerous questions regarding the mode that precision nutrition can contribute solutions to emerging problems in public health, by reducing the risk and prevalence of nutrition-related diseases...
2016: Journal of Nutrigenetics and Nutrigenomics
https://www.readbyqxmd.com/read/27130534/foodomics-as-part-of-the-host-microbiota-exposome-interplay
#18
REVIEW
Lorenza Putignani, Bruno Dallapiccola
UNLABELLED: The functional complexity of human gut microbiota and its relationship with host physiology and environmental modulating factors, offers the opportunity to investigate (i) the host and microbiota role in organism-environment relationship; (ii) the individual functional diversity and response to environmental stimuli (exposome); (iii) the host genome and microbiota metagenomes' modifications by diet-mediated epigenomic controls (nutriepigenomics); and (iv) the genotype-phenotype "trajectories" under physiological and disease constraints...
September 16, 2016: Journal of Proteomics
https://www.readbyqxmd.com/read/27109345/foodborne-pathogens-and-their-toxins
#19
REVIEW
Tamara Martinović, Uroš Andjelković, Martina Šrajer Gajdošik, Dina Rešetar, Djuro Josić
UNLABELLED: Foodborne pathogens, mostly bacteria and fungi, but also some viruses, prions and protozoa, contaminate food during production and processing, but also during storage and transport before consuming. During their growth these microorganisms can secrete different components, including toxins, into the extracellular environment. Other harmful substances can be also liberated and can contaminate food after disintegration of food pathogens. Some bacterial and fungal toxins can be resistant to inactivation, and can survive harsh treatment during food processing...
September 16, 2016: Journal of Proteomics
https://www.readbyqxmd.com/read/27028988/the-molecular-mechanism-of-the-cholesterol-lowering-effect-of-dill-and-kale-the-influence-of-the-food-matrix-components
#20
Francesca Danesi, Marco Govoni, Luigi Filippo D'Antuono, Alessandra Bordoni
Foods are complex matrices containing many different compounds, all of which contribute to the overall effect of the food itself, although they have different mechanisms of action. While evaluating the effect of bioactive compounds, it is important to consider that the use of a single compound can hide the effects of the other molecules that can act synergistically or antagonistically in the same food. The aim of the present study was to evaluate the influence of food matrix components by comparing two edible plants (dill and kale) with cholesterol-lowering potential and similar contents of their most representative bioactive, quercetin...
July 2016: Electrophoresis
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