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Results 501 - 550 of 990
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Narayanan Narayanan N - - 2011
Cassava is the major source of calories for more than 250 million Sub-Saharan Africans, however, it has the lowest protein-to-energy ratio of any major staple food crop in the world. A cassava-based diet provides less than 30% of the minimum daily requirement for protein. Moreover, both leaves and roots contain ...
Margalida Antoni - - 2011
The reduction in the amount of food available for European avian scavengers as a consequence of restrictive public health policies is a concern for managers and conservationists. Since 2002, the application of several sanitary regulations has limited the availability of feeding resources provided by domestic carcasses, but theoretical studies assessing ...
Xia Wei - - 2011
This study aims to evaluate the reproducibility and validity of a food frequency questionnaire (FFQ) developed for female adolescents in the Suihua area of North China. The FFQ was evaluated against the average of 24-hour dietary recalls (24-HRs). A total of 168 female adolescents aged 12 to 18 completed nine ...
Dumanovsky Tamara - - 2011
To assess the impact of fast food restaurants adding calorie labelling to menu items on the energy content of individual purchases. Cross sectional surveys in spring 2007 and spring 2009 (one year before and nine months after full implementation of regulation requiring chain restaurants' menus to contain details of the ...
Gosby Alison K AK School of Biological Sciences, The University of Sydney, Sydney, Australia. - - 2011
A significant contributor to the rising rates of human obesity is an increase in energy intake. The 'protein leverage hypothesis' proposes that a dominant appetite for protein in conjunction with a decline in the ratio of protein to fat and carbohydrate in the diet drives excess energy intake and could ...
Bowen Liza L Department of Epidemiology and Population Health, London School of Hygiene and Tropical Medicine, London, United Kingdom. - - 2011
Migration from rural areas of India contributes to urbanisation and lifestyle change, and dietary changes may increase the risk of obesity and chronic diseases. We tested the hypothesis that rural-to-urban migrants have different macronutrient and food group intake to rural non-migrants, and that migrants have a diet more similar to ...
Benson Victoria S - - 2010
To determine the relationship between the risk of type 1 diabetes (T1D) and daily intake of drinking water and dietary components, including nitrate, nitrite, and nitrosamines, during the year prior to diagnosis. Controls (n = 105) were matched by age at diagnosis and sex to T1D cases (n = 57) ...
Bhilwade Hari Narayan - - 2010
Currently, health beneficial roles of natural products attract much attention and diverse functional ingredients have been extensively studied their preventive effect in many diseases such as cardiovascular diseases and cancer. Squalene is one of those examples. It distributes in nature from plant to animal but extraordinarily concentrated in the liver ...
Vega-Gálvez Antonio - - 2010
Quinoa, Chenopodium quinoa Willd., is an Amaranthacean, stress-tolerant plant cultivated along the Andes for the last 7000 years, challenging highly different environmental conditions ranging from Bolivia, up to 4.500 m of altitude, to sea level, in Chile. Its grains have higher nutritive value than traditional cereals and it is a ...
Giada Maria de Lourdes R Mde - - 2010
Flaxseed is the richest plant source of omega-3 fatty acid (α-linolenic acid) and the phytohormone lignans. It is also an essential source of high-quality protein and dietary fiber. Additionally, flaxseed has potential to be a source of phenolic compounds. Because of the beneficial physiological effects of its components, this seed ...
Anschutz Doeschka J - - 2010
This study experimentally tested the effects of playing with thin dolls on body image and food intake in 6- to 10-year-old Dutch girls (N = 117). Girls were randomly assigned to play with a thin doll, an average-sized doll, or Legos in a no doll control condition. After 10 min, they participated in ...
Koteyko Nelya - - 2010
Functional foods promoted as novel food products providing health benefits beyond basic nutrition are gradually becoming part of the European food basket. Typically, research on functional food has focused on public attitudes, the acceptability of different product types, and public trust in novel food. In this article, discursive analysis of ...
Schmitt Christophe - - 2011
Since the pioneering work of Bungenberg de Jong and co-workers on gelatin-acacia gum complex coacervation in the 1920-40s, protein/polysaccharide complexes and coacervates have received increasing research interest in order to broaden the possible food applications. This review focuses on the main research streams followed in this field during the last ...
Gobbetti M - - 2010
Functional microorganisms and health benefits represent a binomial with great potential for fermented functional foods. The health benefits of fermented functional foods are expressed either directly through the interactions of ingested live microorganisms with the host (probiotic effect) or indirectly as the result of the ingestion of microbial metabolites synthesized ...
Cuderman Petra - - 2010
Three antioxidant food supplements were analysed for selenium (Se) and its species. Sample A main constituents were coenzyme Q10, selenium (as medical yeast), vitamin C and natural vitamin E. The product is used for maintaining health and strengthening physical and mental abilities, stimulating the immune system, inhibiting the development of ...
Butt Masood Sadiq - - 2010
Coinage of terms like nutraceuticals, functional, and pharma foods has diverted the attention of human beings to where they are seeking more natural cures. Though pharmaceutical drugs have been beneficial for human health and have cured various diseases but they also impart some side effects. Numerous plants have been tested ...
AbuMweis Suhad S - - 2010
Randomized clinical trial data are capable of providing strong experimental evidence to establish causal relationships between functional food components and health and disease/disease risk. However, clinical studies must be well designed in order to optimize the quality of the data they provide. The purpose of this review is to identify ...
Heiss Egon - - 2010
In tetrapods, the oropharyngeal cavity and its anatomical structures are mainly, but not exclusively, responsible for the uptake and intraoral transport of food. In this study, we provide structural evidence for a second function of the oropharynx in the North American common musk turtle, Sternotherus odoratus, Kinosternidae: aquatic gas exchange. ...
Torres-Giner Sergio - - 2010
Docosahexaenoic acid (DHA) is a long chain polyunsaturated fatty acid of the omega-3 series (omega-3), which exerts strong positive influences on human health. The target of this study was the stabilization by encapsulation of this bioactive ingredient in zein ultrathin capsules produced by electrospraying. The zein ultrathin DHA encapsulation was ...
Chun Ock K - - 2010
This study was designed to document changes in total sugar intake and intake of added sugars, in the context of total energy intake and intake of nutrient categories, between the 1970s and the 1990s, and to identify major food sources contributing to those changes in intake. Data from the NHANES ...
Chen Xiao-Jia - - 2010
Dietary nucleosides and nucleotides play an important role in the maintenance of functions of bone marrow hematopoietic cells, intestinal mucosa, and brain. Therefore, analysis of those compounds in food is very important for improving and assuring food quality. This review summarized the application of CE and CEC in the analysis ...
Guillamón Eva - - 2010
Edible mushrooms are a valuable source of nutrients and bioactive compounds in addition to a growing appeal for humans by their flavors and culinary features. Recently, they have become increasingly attractive as functional foods for their potential beneficial effects on human health. Hence, food industry is especially interested in cultivated ...
De Oliveira Maria Rita Marques - - 2010
de oliveira m.r.m. & leandro-merhi v.a. (2010) Food intake and nutritional status of hospitalised older people. International Journal of Older People Nursing doi: 10.1111/j.1748-3743.2010.00227.x Background and aims.  Disease is influenced by the nutritional status of the individual. We have assessed the relationship between nutritional status and food intake among recently hospitalised ...
Dickinson Eric - - 2011
Trends and past achievements in the field of food colloids are reviewed. Specific mention is made of advances in knowledge and understanding in the areas of (i) structure and rheology of protein gels, (ii) properties of adsorbed protein layers, (iii) functionality derived from protein-polysaccharide interactions, and (iv) oral processing of ...
Boon Caitlin S - - 2010
In recent years, a number of studies have produced evidence to suggest that consuming carotenoids may provide a variety of health benefits including a reduced incidence of a number of cancers, reduced risk of cardiovascular disease, and improved eye health. Evolving evidence on the health benefits of several carotenoids has ...
Cencic Avrelija - - 2010
New eating habits, actual trends in production and consumption have a health, environmental and social impact. The European Union is fighting diseases characteristic of a modern age, such as obesity, osteoporosis, cancer, diabetes, allergies and dental problems. Developed countries are also faced with problems relating to aging populations, high energy ...
Manary Mark - - 2010
Wasting and food insecurity are commonly seen in patients receiving antiretroviral treatment (ART) programs in sub-Saharan Africa and south Asia, and supplementary feeding is often offered in conjunction with ART. Evidence for the effectiveness of such supplementary feeding is scant. A randomised, investigator-blinded, controlled clinical trial of two types of ...
Crole M R - - 2010
Information on the gross morphology of the upper digestive tract of ratites is sparse. This is an important region considering that it is the first area for food selection and intake which is vital to the nutrition and growth of the animal and therefore its commercial viability. Twenty-three heads from ...
Stagsted Jan - - 2010
Bioactive components in the diet influence our health and well-being beyond that of simple supply of energy and raw materials for biochemical reactions. However, the complex chemistry and composition of our food does not make the identification of potential bioactive components a straightforward task. Bioassays for a multitude of functionalities ...
Meyer Anne S - - 2010
A number of naturally occurring dietary substances may exert physiological benefits. The production of enhanced levels or particularly tailored versions of such candidate functional compounds can be targeted by enzymatic catalysis. The recent literature contains examples of enhancing bioavailability of iron via enzyme-catalyzed degradation of phytate in wheat bran, increasing ...
Grunert Klaus G - - 2010
Consumer acceptance of functional foods is analyzed from the perspective of consumer quality perception of food products. Four major dimensions of food quality are identified: taste and other sensory characteristics, healthiness, convenience, and naturalness. Functional foods provide, from the consumer perspective, synergies between healthiness and convenience, but may, in the ...
Endress Peter K - - 2010
In basal angiosperms (including ANITA grade, magnoliids, Choranthaceae, Ceratophyllaceae) almost all bisexual flowers are dichogamous (with male and female functions more or less separated in time), and nearly 100 per cent of those are protogynous (with female function before male function). Movements of floral parts and differential early abscission of ...
Goyal S K - - 2010
Studies revealed that Stevia has been used throughout the world since ancient times for various purposes; for example, as a sweetener and a medicine. We conducted a systematic literature review to summarize and quantify the past and current evidence for Stevia. We searched relevant papers up to 2007 in various ...
Keijer Jaap - - 2010
The establishment of functional effects due to variation in concentrations of micronutrients in our diet is difficult since they are often not immediately recognized as being healthy or unhealthy. Indeed, effects induced by micronutrients are hard to identify and therefore the establishment of the recommended daily intake, the optimal intake ...
Cha Myeong Hwa - - 2010
This study explored the conceptual framework of dieticians' intentions to recommend functional food and the mediating role of consumption frequency. A web-based survey was designed using a self-administered questionnaire. A sample of Korean dieticians (N=233) responded to the questionnaire that included response efficacy, risk perception, consumption frequency, and recommendation intention ...
Marangoni Franca - - 2010
Phytosterols are typical constituents of plants' cell walls. When ingested with plant foods, they reduce cholesterol absorption from the gut, due to their structural similarity with cholesterol. In the last decades, purified plant sterols or stanols have been added to various foods items to obtain functional foods with remarkable hypocholesterolemic ...
Shimizu Makoto - - 2010
The small intestine is an organ responsible for nutrient absorption, barrier functions, signal recognition/transduction, and the production of bioactive compounds. These functions are known to be regulated by such factors as hormones and cytokines, but substances contained in the daily diet are also thought to play roles as major modulators ...
Blundell John - - 2010
Functional food products promote claims such as 'freedom from hunger' and 'feel fuller for longer'. A legislative framework has been established by the European Food Safety Authority to evaluate the validity of such claims: a claim must be substantiated by scientific evidence and should be clearly understood by consumers. Since ...
McClements David Julian - - 2010
There is currently a lack of effective delivery systems to encapsulate, protect, and release bioactive lipophilic components, such as omega-3 fatty acids, conjugated linoleic acid, tributyrin, vitamins, antioxidants, carotenoids, and phytosterols, which is holding back the development of functional foods designed to combat diseases such as coronary heart disease, diabetes, ...
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 ...
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