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Seibel Jürgen - - 2010
Oligosaccharides and polysaccharides have found manifold interests in the fields of food, pharmaceuticals, and cosmetics as a result of their various specific properties. Food, sweeteners, and food ingredients constitute important sectors where oligosaccharides are used in substantial amounts. Large amounts of sucrose isomers and derivatives, as well as major amounts ...
Park Ja-On - - 2010
BACKGROUND: Astacins are a large family of zinc metalloproteases found in bacteria and animals. They have diverse roles ranging from digestion of food to processing of extracellular matrix components. The C. elegans genome contains an unusually large number of astacins, of which the majority have not been functionally characterized yet. ...
Goto-Inoue Naoko - - 2010
We applied imaging mass spectrometry (IMS) to determine the spatial distribution of gamma-aminobutyric acid (GABA). We found that GABA had a specific localization in seeds. We also visualized various biomolecules as well as GABA with higher spatial resolution than in the previous report. Our work suggests that IMS might be ...
Saturni Letizia - - 2010
The prevalence of celiac disease (CD), an autoimmune enteropathy, characterized by chronic inflammation of the intestinal mucosa, atrophy of intestinal villi and several clinical manifestations has increased in recent years. Subjects affected by CD cannot tolerate gluten protein, a mixture of storage proteins contained in several cereals (wheat, rye, barley ...
Lupton Joanne R - - 2009
Although functional foods are currently regulated the same as conventional foods by the US Food and Drug Administration (FDA) there is some concern that they should not be. One concern is whether functional foods can/should carry the same type of health and nutrition labeling claims as conventional foods. For example, ...
Williamson Gary - - 2009
The extended abstracts in this report are based on presentations from the 12(th) Special Conference on Functional Foods for Health Promotion, cosponsored by the North American branch of the International Life Sciences Institute (ILSI North America) Project Committee on Flavonoids and the American Society for Nutrition at the Experimental Biology ...
Sirtori Cesare R - - 2009
A food can be regarded as 'functional' if it can demonstrate a beneficial efficacy on one or more target functions in the body in a convincing way. Beyond adequate nutritional qualities, functional foods should either improve the state of health and wellbeing and/or reduce the risk of disease. Functional foods ...
Neary Marianne T MT Centre for Diabetes and Endocrinology, Department of Medicine, University College London, London, - - 2010
The notion that eating is intimately related to feelings of pleasure is not new. Indeed, in an environment characterised by many varied and palatable foods, hedonistic drives are likely to play a greater role in modulating food intake than homeostatic ones. Until recently however, a neurobiological account of the rewarding ...
Jang Yun Hee - - 2009
Melamine and its hydrolysis products (ammeline, ammelide, and cyanuric acid) recently attracted great attention as major food contaminants. Developing analytical tools to quantify them requires exact knowledge of their acid dissociation constants (pK(a) values). Herein, we calculated the pK(a) values of these melamine derivatives in water, using a density functional ...
Laparra J M - - 2010
The human gut is populated by an array of bacterial species, which develop important metabolic and immune functions, with a marked effect on the nutritional and health status of the host. Dietary component also play beneficial roles beyond basic nutrition, leading to the development of the functional food concept and ...
Stunkard A J - - 2009
This paper will propose a biobehavioral mechanism for the Night Eating Syndrome (NES), a disorder characterized by a delayed circadian rhythm of food intake and neuroendocrine function. Food intake consists of at least 25% of daily caloric intake after the evening meal and/or at least two nighttime awakenings with ingestions ...
Yoshioka Noriko - - 2009
Recently, there has been interest in the tertiary functions of food, those that maintain human health. Moreover, lipopolysaccharides (LPS), which are components of Gram-negative bacteria, have been found to be highly effective in activating innate immunity and have been rediscovered as new functional food materials. In this review, we discuss ...
Jew Stephanie - - 2009
The evolution of the human diet over the past 10,000 years from a Paleolithic diet to our current modern pattern of intake has resulted in profound changes in feeding behavior. Shifts have occurred from diets high in fruits, vegetables, lean meats, and seafood to processed foods high in sodium and ...
Kral John G - - 2009
The primal need for nutrients is satisfied by mechanisms for sensing internal stores and detecting food; ATP is the most primitive signal. With increasing density of sensory neurons and glia (the primordial brain) and the emergence of autonomic neural activity throughout the endoderm, transmitters and other signaling molecules enable alimentation ...
Hitomi Yuki - - 2009
BACKGROUND: NLR family, pyrin domain containing 3 (NLRP3), controls the activity of inflammatory caspase-1 by forming inflammasomes, which leads to cleavage of the procytokines IL-1beta and IL-18. Recent studies have shown associations of human NLRP3 polymorphisms with susceptibility to various inflammatory diseases; however, the association with allergic diseases remains unclear. ...
Buehler Deborah M - - 2009
In response to unbalanced energy budgets, animals must allocate resources among competing physiological systems to maximize fitness. Constraints can be imposed on energy availability or energy expenditure, and adjustments can be made via changes in metabolism or trade-offs with competing demands such as body-mass maintenance and immune function. This study ...
Plaza Merichel - - 2009
Nowadays, a wide variety of compounds such as polyphenols, polyunsaturated fatty acids (PUFA), or phytosterols obtained, for example, from wine, fish byproducts, or plants are employed to prepare new functional foods. However, unexplored natural sources of bioactive ingredients are gaining much attention since they can lead to the discovery of ...
Powers Dale - - 2009
It is theorized that the triggering of some arrhythmic episodes in cardiac-sensitive subjects might be directly linked to the functional uncoupling of gastro myoelectrical activity following the consumption of particular foods or by other influences on the gut. The intent of this research is to reveal the likely adverse mechanism ...
Johnston Carol - - 2009
There is growing consensus that systemic inflammation is at the heart of cardiovascular disease (CVD). Inflammation is a key feature of the immune system, functioning to defend tissue integrity and function. However, chronic stimulation of inflammatory mediators leads to lasting vascular reactivity, insulin resistance, hyperlipidemia, and, subsequently, chronic disease. Dietary ...
McClements David Julian - - 2009
There have been major advances in the design and fabrication of structured delivery systems for the encapsulation of nutraceutical and functional food components. A wide variety of delivery systems is now available, each with its own advantages and disadvantages for particular applications. This review begins by discussing some of the ...
Julien-David Diane - - 2009
Phytosteryl esters (PE) are used as ingredients in functional food to decrease plasma concentration of low density lipoprotein-cholesterol (LDL-C). Effective impairment of cholesterol absorption by PE suggests that these esters are hydrolyzed by the pancreatic cholesterol esterase (CEase, EC 3.1.1.13) and the liberated sterol may interfere with cholesterol reducing its ...
Wichers Harry - - 2009
The importance of a properly functioning and well-balanced immune system for maintaining health has become strikingly evident over the past decades. Roughly since World War II, there has been an apparent decrease in the prevalence of "traditional" infectious diseases, with a concomitant increase in immune-related disorders, such as allergies. Causally, ...
Landström Eva - - 2009
The aim of the present study was to explore some Swedish consumers' impressions of and perceived need of functional foods. Data were collected through 10 focus groups. A total of 46 individuals participated (31 females, 18-75 years, and 16 males, 18-78 years). The interviews were transcribed verbatim and analysed by ...
Boue Stephen M - - 2009
Functional foods have been a developing area of food science research for the past decade. Many foods are derived from plants that naturally contain compounds beneficial to human health and can often prevent certain diseases. Plants containing phytochemicals with potent anticancer and antioxidant activities have spurred development of many new ...
Martin Bronwen - - 2009
Olfaction and gustation are important sensory modalities for locating food and for determining which foodstuffs to ingest. It is becoming apparent that there is a strong link between olfaction, gustation and metabolic control. Because endocrine signaling in the naso-oropharynx is likely to influence food intake, satiety and general metabolic control, ...
Sanderson R O - - 2009
This review assesses the evidence for the efficacy of therapies used in the management of osteoarthritis in dogs on the basis of papers published in peer-reviewed journals in English between 1985 and July 2007. Sixty-eight papers were identified and evaluated. They considered four alternative therapies, one use of functional food, ...
Hasler Clare M - - 2009
All foods are functional at some physiological level, but it is the position of the American Dietetic Association (ADA) that functional foods that include whole foods and fortified, enriched, or enhanced foods have a potentially beneficial effect on health when consumed as part of a varied diet on a regular ...
Corti Roberto - - 2009
Epidemiological data demonstrate that regular dietary intake of plant-derived foods and beverages reduces the risk of coronary heart disease and stroke. Among many ingredients, cocoa might be an important mediator. Indeed, recent research demonstrates a beneficial effect of cocoa on blood pressure, insulin resistance, and vascular and platelet function. Although ...
Kim Young S - - 2009
Various dietary components may modify chronic inflammatory processes at the stage of cytokine production, amplification of nuclear factor-kappaB-mediated inflammatory gene expression, and the release of anti-inflammatory cytokine, transforming growth factor-beta. This review provides a synopsis of the strengths and weaknesses of the evidence that specific bioactive food components influence inflammation-related ...
Saulnier Delphine M A - - 2009
The technologies of metagenomics and metabolomics are broadening our knowledge of the roles the human gut microbiota play in health and disease. For many years now, probiotics and prebiotics have been included in foods for their health benefits; however, we have only recently begun to understand their modes of action. ...
Knowles Charles H - - 2009
The gastrointestinal (GI) tract is a system of organs within multicellular animals which facilitates the ingestion, digestion, and absorption of food with subsequent defecation of waste. A complex arrangement of nerves and ancillary cells contributes to the sensorimotor apparatus required to subserve such essential functions that are with the exception ...
Ali Zulfiqar - - 2009
Soybeans (Glycine max L. Merill) and soy-based food products are major dietary sources of saponins. An oleanane triterpenoid saponin, soyasaponin Bh (1) containing a unique five-membered ring with a hemiacetal functionality together with seven known saponins were isolated from soybeans. Their structures were determined by chemical and spectroscopic analyses including ...
Cowbrough Kathy - - 2010
The toddler stage from one to three years continues to be a period of rapid growth although not as rapid as in the first year. Energy needs are high as toddlers become more active, but stomachs are still small relative to nutrient needs so food provided for this age group ...
Abugoch James Lilian E - - 2009
Quinoa (Chenopodium quinoa Willd.), which is considered a pseudocereal or pseudograin, has been recognized as a complete food due to its protein quality. It has remarkable nutritional properties; not only from its protein content (15%) but also from its great amino acid balance. It is an important source of minerals ...
Abe Keiko - - 2009
In the 1980s, Japan proposed the terminology of 'functional food' and its concept [1], and since then the importance of conducting basic and applied studies on food functionality has been emphasized globally. Functional foods in particular as well as common foods in general are constituted with a variety of components ...
Yu Liangli Lucy - - 2009
Psyllium is an excellent dietary source for both soluble and insoluble fibers and has been used in supplemental and food products for its beneficial health effects. The strong water-absorbing and gelling capacities have made it a great challenge to incorporate psyllium in foods at the level needed to claim health ...
Maddux Scott D - - 2009
Infraorbital morphology is often included in phylogenetic and functional analyses of Homo. The inclusion of distinct infraorbital configurations, such as the "canine fossa" in Homo sapiens or the "inflated" maxilla in Neandertals, is generally based on either descriptive or qualitative assessments of this morphology, or simple linear chord and subtense ...
Walter Paul - - 2008
In 1999, the Scientific Concepts of Functional Foods in Europe: Consensus Document was published. In the last ten years the main emphasis of progress has been in the following areas: Functions of Food: It has become very clear that a large part of the known functions of vegetables, fruits and ...
Porrini Marisa - - 2008
Among Functional Foods there are many different "traditional" foods rich in specific compounds shown to produce an effect or modulate a function in our organism. However, in most cases, e. g. in tomato, the evidence has not been sufficient to obtain an official health claim. Nevertheless it is important to ...
Li Su-Ting T - - 2009
The objective was to determine the prevalence of therapies used by parents to manage acute diarrhea in their children and determine extent of parental adherence to current management guidelines and utilization of functional foods. Parents (N=623) of children with diarrhea were surveyed in a tertiary care pediatric emergency department. Most ...
Landström, Eva
The aim of this thesis is to investigate attitudes to functional foods (here defined as foods with health claims) among Swedish consumers and health-care professionals. The aim is also to survey demographics and health interests associated with the consumption of functional foods among Swedish consumers. Finally, the aim is to ...
Lynde Charles - - 2008
The maintenance of normal hydration is an important function of the skin. The stratum corneum provides an antimicrobial, antioxidant, and UV barrier and plays an integral role in maintaining skin hydration. Environmental factors and disease states may compromise the barrier function of the stratum corneum, leading to excessively dry skin. ...
Nieminen Petteri - - 2009
Mushrooms are currently examined for their potential as functional foods. At the same time, novel types of mushroom intoxications, such as rhabdomyolysis after prolonged consumption, have been described in edible species. The aim of the present study was to perform an acute toxicity test to establish if the most commonly ...
Reglero Guillermo - - 2008
Nutritionists encourage improving the diet by combining meat products with fish or other sea-related foods, in order to equilibrate the omega-6/omega-3 ratio. Strong scientific evidence supports the beneficial health effects of a balanced omega-6/omega-3 PUFA (poly unsaturated fatty acids) diets. In the present work, the scientific bases of new functional ...
Wong M C Y - - 2008
There is currently considerable interest in the potential health benefits of isoflavones in functional foods and in the future prospects for the development of new products of benefit to the consumer. The potential health benefits of isoflavones may include protection against age-related diseases including cardiovascular disease, osteoporosis, hormone-dependent cancer and ...
Nakamura Eiji - - 2008
The appropriate recognition of nutrients in gastrointestinal tract has an important role in the maintenance of healthy body functions. Perception of nutrients in gastrointestinal tract influences not only the regulation of gastrointestinal functions such as digestion and absorption, but also the subsequent formation of ingestive behaviors and food preferences. Glutamate ...
Sun Yongxu - - 2009
In this study, three chemically sulfated polysaccharides (SPAPs) were derived from one water-soluble polysaccharide (PAP) of Polyporus albicans mycelia by chlorosulfonic acid-pyridine method. The effects of polysaccharides on the immune function were examined after the mice were intragastrical administrated with polysaccharides at three doses of 100, 200, and 300 mg/kg ...
Prasad Brinda - - 2008
unc-3 encodes the Caenorhabditis elegans ortholog of the Olf-1/Early B cell factor family of transcription factors, which in vertebrates regulate development and differentiation of B lymphocytes, adipocytes, and cells of the nervous system. unc-3 mutants are uncoordinated in locomotion. Here we show that unc-3 represses a VC-like motor neuron program ...
Francisco Maria Leonora D L - - 2008
Peanut is one of the most widely used legumes due to its nutrition and taste. The fact that is has been recognized recently as a functional food, its evaluation for its role in a heart-healthy diet has received tremendous attention. Functional compounds have been isolated, identified, quantified, and even enhanced ...
Kriegel Christina - - 2008
The use of novel nanostructured materials has attracted considerable interest in the food industry for their utilization as highly functional ingredients, high-performance packaging materials, processing aids, and food quality and safety sensors. Most previous application interest has focused on the development of nanoparticles. However, more recently, the ability to produce ...
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