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Prazukin AV, Anufriieva EV, Shadrin NV. WITHDRAWN: Unlimited possibilities to use Сladophora (Chlorophyta, Ulvophyceae, Cladophorales) biomass in agriculture and aquaculture with profit for the environment and humanity. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 884:163894. [PMID: 37146795 DOI: 10.1016/j.scitotenv.2023.163894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 04/13/2023] [Accepted: 04/27/2023] [Indexed: 05/07/2023]
Abstract
This article has been withdrawn: please see Elsevier Policy on Article Withdrawal (https://www.elsevier.com/about/policies/article-withdrawal). This article has been withdrawn at the request of the Publisher for legal reasons related to Elsevier's policy on Geographic Sanctions (https://www.elsevier.com/about/policies/trade-sanctions).
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Affiliation(s)
- Alexander V Prazukin
- A.O. Kovalevsky Institute of Biology of the Southern Seas of RAS, 2 Nakhimov ave., 299011 Sevastopol, Russia
| | - Elena V Anufriieva
- A.O. Kovalevsky Institute of Biology of the Southern Seas of RAS, 2 Nakhimov ave., 299011 Sevastopol, Russia.
| | - Nickolai V Shadrin
- A.O. Kovalevsky Institute of Biology of the Southern Seas of RAS, 2 Nakhimov ave., 299011 Sevastopol, Russia
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Incorporation of the Dry Blossom Flour of Sambucus nigra L. in the Production of Sponge Cakes. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27031124. [PMID: 35164388 PMCID: PMC8839303 DOI: 10.3390/molecules27031124] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 02/02/2022] [Accepted: 02/03/2022] [Indexed: 11/17/2022]
Abstract
The present study aims to develop recipe compositions and technology for producing sponge cakes from wholemeal flour, partially replaced with a functional plant component dry blossom flour of Sambucus nigra L. Three designs of sponge cakes with 5, 10, and 15% content of flour of Sambucus nigra L. corrected up to 100% with whole-grain oat flour were studied. Their characteristics were compared with sponge cakes of 100% wheat flour/control. The obtained new products were characterized by reduced carbohydrates, increased content of dietary fiber, and preserved volume compared to the control. The physicochemical parameters of sponge cake and marshmallows with different concentrations of dry flowers of Sambucus nigra L. included in them differed from the control with lower water absorption, pH, and moisture, while having a higher relative mass and ash content and retaining the original size. Pathogenic microorganisms such as Escherichia coli, Salmonella sp., and Staphylococcus aureus, and common coliforms were not detected in the control and experimental samples when determining the microbiological parameters. Therefore, the developed formulations are an excellent alternative to wheat flour, significantly improving some nutritional characteristics such as smell, taste, dietary fiber, and lower carbohydrate content.
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Kumar A, Jangra A, Pramanik J. A Review of Functional Values of Melon Seeds. CURRENT NUTRITION & FOOD SCIENCE 2022. [DOI: 10.2174/1573401318666220201113532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract:
Wastage of food is a big concern for the world. In summers, so many fruits are available like watermelon, muskmelon, etc.; musk melons are one of them that are consumed all over the world. Around 32 % of musk melon is wasted; it includes 5% seeds and 27% peel of the total weight. Seeds of musk melons have great nutritional benefits. They have a very large number of bioactive compounds like tocopherols, phospholipids, and sterols. Musk melon seeds have antimicrobial, anti-inflammatory, antioxidant, antidiabetic, anti-Alzheimer and diuretic properties and can be used to treat or prevent many diseases. Therefore, musk melon seeds can be used as a functional food.
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Affiliation(s)
- Akash Kumar
- Center for Health and Applied Sciences, Ganpat University, Gujarat, india
| | - Aarzoo Jangra
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, India
| | - Jhilam Pramanik
- Center for Health and Applied Sciences, Ganpat University, Gujarat, India
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Kaur R, Sood A, Kanotra M, Arora S, Subramaniyan V, Bhatia S, Al-Harrasi A, Aleya L, Behl T. Pertinence of nutriments for a stalwart body. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:54531-54550. [PMID: 34435290 PMCID: PMC8387096 DOI: 10.1007/s11356-021-16060-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Accepted: 08/16/2021] [Indexed: 05/11/2023]
Abstract
Nutrition plays a significant role in the prevention and treatment of common diseases. Some superb dietary choices such as functional foods and nutriments can surely help fight against certain diseases and provide various advantages to an individual's health. Plants have been regarded as a primary source of highly effective conventional drugs leading to the development of potential novel agents, which may boost the treatment. Growing demand for functional foods acts as an aid for the producers to expand in agriculture and pave the way for innovation and research by the nutraceutical industry. The given review highlights how various functional foods such as tomatoes, chocolates, garlic and flaxseed are currently being defined, their sources, benefit in treating various ailments and the challenges with their use.
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Affiliation(s)
- Rajwinder Kaur
- Chitkara College of Pharmacy, Chitkara University, Rajpura, Punjab, India
| | - Ankita Sood
- Chitkara College of Pharmacy, Chitkara University, Rajpura, Punjab, India
| | - Muskan Kanotra
- Chitkara College of Pharmacy, Chitkara University, Rajpura, Punjab, India
| | - Sandeep Arora
- Chitkara College of Pharmacy, Chitkara University, Rajpura, Punjab, India
| | | | - Saurabh Bhatia
- Amity Institute of Pharmacy, Amity University, Gurugram, Haryana, India
- Natural & Medical Sciences Research Centre, University of Nizwa, Birkat Al Mauz, Nizwa, Oman
| | - Ahmed Al-Harrasi
- Natural & Medical Sciences Research Centre, University of Nizwa, Birkat Al Mauz, Nizwa, Oman
| | - Lotfi Aleya
- Chrono-Environment Laboratory, UMR CNRS 6249, Bourgogne Franche-Comté University, Besançon, France
| | - Tapan Behl
- Chitkara College of Pharmacy, Chitkara University, Rajpura, Punjab, India.
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Lau KQ, Sabran MR, Shafie SR. Utilization of Vegetable and Fruit By-products as Functional Ingredient and Food. Front Nutr 2021; 8:661693. [PMID: 34211995 PMCID: PMC8239155 DOI: 10.3389/fnut.2021.661693] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Accepted: 04/29/2021] [Indexed: 11/13/2022] Open
Abstract
With the constant growth of the human population, the global demand for food is increasing annually. Food security is an arising issue due to decreased resources and massive waste production from the agricultural sector. For example, not all parts of fruits and vegetables are consumed by consumers, and this phenomenon can lead to huge amounts of food wastes that are produced globally. Moreover, non-utilized agriculture by-products, including seed coat, hull, husk, peels, seeds, and pomace, can cause environmental issues. Hence, efficiently utilizing food wastes, such as vegetable and fruit by-products, could be a way to increase food sustainability, and in line with the United Nations Sustainable Development Goal (SDG) to ensure sustainable consumption and production patterns. Moreover, certain agriculture by-products are reported to have a high nutritional value and could be potentially used as functional ingredient and food in the food industry. This review article summarizes findings on the development of new functional foods by utilizing different types of agriculture by-products, that is, vegetable and fruit by-products as ingredients. Furthermore, the nutritional values, processing methods, product acceptability, and potential uses of these vegetable and fruit by-products are also discussed. These by-products can be an alternative source of nutrients to support the global demand for functional foods and as one of the strategies to cope with food insecurity. Studies have shown that different types of fruit and vegetable by-products were well-incorporated in the development of functional foods, such as bakery products and dairy products. Of great importance, this review article provides an insight of the nutritional value, health benefits, and utilization of fruit and vegetable by-products.
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Affiliation(s)
- Ke Qi Lau
- Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Malaysia
| | - Mohd Redzwan Sabran
- Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Malaysia
| | - Siti Raihanah Shafie
- Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Malaysia
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Boroski M, Giroux HJ, Visentainer JV, Dubé P, Desjardins Y, Britten M. Tea catechin role in decreasing the oxidation of dairy beverages containing linseed oil. INT J VITAM NUTR RES 2020; 91:461-468. [PMID: 32138619 DOI: 10.1024/0300-9831/a000646] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Dairy beverages containing emulsified linseed oil is a suitable vehicle for delivering polyunsaturated fatty acids to consumers. However, these beverages are prone to oxidation. The purpose of this study was to evaluate the effect of adding various concentrations (0, 0.001, 0.01 and 0.1% (w/w)) of green tea extract (GTE) to dairy beverages (DB) containing linseed oil (2.0%, w/w), in order to inhibit lipid oxidation during storage at high temperature (50 °C) or under fluorescent light exposure. During storage, the concentration of catechin (C), epicatechin (EC) and epicatechin gallate (ECG) were significantly reduced (P ≤ 0.05) and degradation rate was greater when the DB were exposed to light (C 35%, EC 74% and ECG 68%) as compared to high temperature (C 34%, EC 45% and ECG 49%). In DB without GTE, the conjugated dienes (CD) hydroperoxides concentration increased significantly (P ≤ 0.05) from 23 mmol kg-1 fat to 243 mmol kg-1 fat under 6-day-light exposition, and to 83 mmol kg-1 fat under 6-day-heat temperature. The addition of GTE significantly increased the antioxidant capacity of DB and reduced the formation of CD, propanal and hexanal, induced by light exposure or high temperature. GTE at 0.10% completely inhibited CD formation during the storage period and reduced propanal and hexanal concentrations below the threshold.
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Affiliation(s)
- Marcela Boroski
- Federal University of Latin American Integration (UNILA), ILACVN, Foz do Iguaçu, PR, Brazil
| | - Hélène J Giroux
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC, Canada
| | | | - Pascal Dubé
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, Canada
| | - Yves Desjardins
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, Canada
| | - Michel Britten
- State University of Maringá, Maringá, PR, Brazil.,Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, Canada
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Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research. BEVERAGES 2020. [DOI: 10.3390/beverages6010015] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Kombucha is a fermented functional beverage that started as a homemade beverage and grew into a commercial product in the U.S. by the turn of this century. The number of companies producing kombucha, as well as the variety of kombucha products, is increasing rapidly. The scientific research on kombucha also got active along with the growth in the market. The topics of kombucha research can be grouped into the substrate used in fermentation, the microbial composition of the cultures, processing methods, chemical composition, the health benefits and health risks associated with consumption, the utilization of symbiotic cultures of bacteria and yeasts (SCOBYs), etc. There are several already published in-depth scientific reviews covering these topics. Even with the sensory characteristics of kombucha being a critical aspect of the beverage, there are not many publications covering the sensory and consumer research on this beverage. This review paper aims to provide the current market status of kombucha and to show a need for scientific sensory and consumer research studies to help the kombucha researchers and industry working on this fast-growing beverage.
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Gabriela VC, Barreto Rocha NT, de Abreu BG, de Oliveira RJH, Costa CJ, Aparecida Souza MB. Technological Potential of Avocado Oil: Prospective Study Based on Patent Documents. Recent Pat Biotechnol 2020; 13:304-315. [PMID: 31113349 DOI: 10.2174/1872208313666190522102518] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 04/13/2019] [Accepted: 04/18/2019] [Indexed: 11/22/2022]
Abstract
BACKGROUND Avocado (Persea Americana, Mill.), belonging to the Lauraceae family, is considered a tropical fruit originating in Central America, with Mexico being the largest producer in the world. The fruit stands out for its economic potential and high nutritional value and its oil has good commercial value, however, its production is still incipient, being mainly used by the pharmaceutical and cosmetic industries. Despite producing a significant amount of oil, the avocado seed is still considered a by-product of fruit processing. METHODS Thus, the objective of this work was to evaluate the technological potential of the oil obtained from the avocado and avocado seed through the research and analysis of patent documents available worldwide, in order to identify the main countries that have the technology researched as well as, the main areas of application. We revised all the patents related to acquisition, application and the use of avocado oil. For this, a search was carried out for the database of the Derwent Innovation Index (DII), which compiles the collection of documents published around the world. RESULTS A total of 144 patent documents were identified, which were evaluated for the country of origin of thepublisher, the type of thepublisher, inventors, rate of publication over time and areas of application. There has been an increase in the number of patents producded as of 2011, which proves it to be a current and interesting technology. The main countries were the United States and the European Union. CONCLUSION The documents identified referred to different processes applied to obtain oil, as well as the application for the development of new food, cosmetic and veterinary products. In this way, although incipient, the researched technology proved to be a promising area of research to be explored by universities and companies in view of the characteristics and potential of the product.
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Affiliation(s)
- Valente Chaves Gabriela
- Laboratory of Applied Research in Food and Biotechnology, University Center SENAI/CIMATEC, National Service of Industrial Learning - SENAI, Salvador, Bahia, Brazil
| | - Nery Tatiana Barreto Rocha
- Laboratory of Applied Research in Food and Biotechnology, University Center SENAI/CIMATEC, National Service of Industrial Learning - SENAI, Salvador, Bahia, Brazil
| | - Barreto Gabriele de Abreu
- Laboratory of Applied Research in Food and Biotechnology, University Center SENAI/CIMATEC, National Service of Industrial Learning - SENAI, Salvador, Bahia, Brazil
| | | | - Cerqueira Jamile Costa
- Laboratory of Applied Research in Food and Biotechnology, University Center SENAI/CIMATEC, National Service of Industrial Learning - SENAI, Salvador, Bahia, Brazil
| | - Machado Bruna Aparecida Souza
- Laboratory of Applied Research in Food and Biotechnology, University Center SENAI/CIMATEC, National Service of Industrial Learning - SENAI, Salvador, Bahia, Brazil.,Health Institute of Technology (CIMATEC ITS), University Center SENAI/CIMATEC, National Service of Industrial Learning - SENAI, Salvador, Bahia, Brazil
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9
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Giuffrè AM. Bergamot ( Citrus bergamia, Risso): The Effects of Cultivar and Harvest Date on Functional Properties of Juice and Cloudy Juice. Antioxidants (Basel) 2019; 8:E221. [PMID: 31336933 PMCID: PMC6680538 DOI: 10.3390/antiox8070221] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 06/19/2019] [Accepted: 07/09/2019] [Indexed: 11/17/2022] Open
Abstract
Reggio Calabria province (South Italy) is known for being almost the only area of cultivation of the bergamot fruit, grown principally for its essential oil, but today much studied for the health benefits of its juice. The biometrics and physico-chemical properties of the three (Citrus bergamia Risso) existing genotypes namely Castagnaro, Fantastico and Femminello were studied during fruit ripening from October to March. Castagnaro cultivar had the biggest and heaviest fruit during this harvest period. °Brix (7.9-10.0), pH (2.2-2.8) and formol number (1.47-2.37 mL NaOH 0.1 N/100 mL) were shown to be influenced by both the genotype and harvest date. Titratable acidity (34.98-59.50 g/L) and vitamin C (ascorbic acid) (341-867 g/L) decreased during fruit ripening. The evolution of flavonoids such as neoeriocitrin, naringin, neohesperidin, brutieridin and melitidin was studied both in bergamot juice and in the bergamot cloudy juice which is the aqueous extract of bergamot during fruit processing. Bergamot cloudy juice contained a higher quantity of flavonoids compared to the juice. This study gives important information regarding the cultivar and the harvest date for producers who want to obtain the highest juice quantity or the highest juice quality from the bergamot fruit.
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Affiliation(s)
- Angelo Maria Giuffrè
- Università degli Studi Mediterranea di Reggio Calabria, AGRARIA-Dipartimento di Agricoltura, Risorse forestali, Ambiente Risorse zootecniche, Ingegneria agraria, Alimenti-Contrada Melissari, 89124 Reggio Calabria, Italy.
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10
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Krumreich FD, Borges CD, Mendonça CRB, Jansen-Alves C, Zambiazi RC. Bioactive compounds and quality parameters of avocado oil obtained by different processes. Food Chem 2018; 257:376-381. [PMID: 29622225 DOI: 10.1016/j.foodchem.2018.03.048] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2017] [Revised: 03/07/2018] [Accepted: 03/12/2018] [Indexed: 01/25/2023]
Abstract
The objective of this study was to evaluate the quality of avocado oil whose pulp was processed through different drying and oil extraction methods. The physicochemical characteristics of avocados cv. Breda were determined after drying the pulp in an oven under ventilation (40 °C and 60 °C) and vacuum oven (60 °C), followed by the oil extracted by mechanical pressing or the Soxhlet method. From the approximately 72% pulp found in the avocado fruit, the 16% fraction is lipids. The quality indices evaluated in avocado oil showed better results when the pulp was dried at 60 °C under vacuum and oil extraction was done by the Soxhlet method with petroleum ether, whereas the bioactive compounds were better preserved when the avocado pulp was dried at 60 °C under ventilation and mechanical pressing was used for the oil extraction. Among the fatty acids found, oleic acid was the main.
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Affiliation(s)
- Fernanda D Krumreich
- Post Graduate Program of Food Science and Technology, Faculty of Agronomy Eliseu Maciel, Federal University of Pelotas, Pelotas, RS, PO Box 96010-900, Brazil.
| | - Caroline D Borges
- Center of Chemical, Pharmaceuticals and Food Sciences, Federal University of Pelotas, Pelotas, RS, PO Box 96010-900, Brazil
| | - Carla Rosane B Mendonça
- Center of Chemical, Pharmaceuticals and Food Sciences, Federal University of Pelotas, Pelotas, RS, PO Box 96010-900, Brazil
| | - Cristina Jansen-Alves
- Post Graduate Program of Food Science and Technology, Faculty of Agronomy Eliseu Maciel, Federal University of Pelotas, Pelotas, RS, PO Box 96010-900, Brazil
| | - Rui C Zambiazi
- Center of Chemical, Pharmaceuticals and Food Sciences, Federal University of Pelotas, Pelotas, RS, PO Box 96010-900, Brazil
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Jäger R, Kerksick CM, Campbell BI, Cribb PJ, Wells SD, Skwiat TM, Purpura M, Ziegenfuss TN, Ferrando AA, Arent SM, Smith-Ryan AE, Stout JR, Arciero PJ, Ormsbee MJ, Taylor LW, Wilborn CD, Kalman DS, Kreider RB, Willoughby DS, Hoffman JR, Krzykowski JL, Antonio J. International Society of Sports Nutrition Position Stand: protein and exercise. J Int Soc Sports Nutr 2017; 14:20. [PMID: 28642676 PMCID: PMC5477153 DOI: 10.1186/s12970-017-0177-8] [Citation(s) in RCA: 326] [Impact Index Per Article: 46.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2017] [Accepted: 06/05/2017] [Indexed: 01/03/2023] Open
Abstract
The International Society of Sports Nutrition (ISSN) provides an objective and critical review related to the intake of protein for healthy, exercising individuals. Based on the current available literature, the position of the Society is as follows:An acute exercise stimulus, particularly resistance exercise, and protein ingestion both stimulate muscle protein synthesis (MPS) and are synergistic when protein consumption occurs before or after resistance exercise.For building muscle mass and for maintaining muscle mass through a positive muscle protein balance, an overall daily protein intake in the range of 1.4-2.0 g protein/kg body weight/day (g/kg/d) is sufficient for most exercising individuals, a value that falls in line within the Acceptable Macronutrient Distribution Range published by the Institute of Medicine for protein.Higher protein intakes (2.3-3.1 g/kg/d) may be needed to maximize the retention of lean body mass in resistance-trained subjects during hypocaloric periods.There is novel evidence that suggests higher protein intakes (>3.0 g/kg/d) may have positive effects on body composition in resistance-trained individuals (i.e., promote loss of fat mass).Recommendations regarding the optimal protein intake per serving for athletes to maximize MPS are mixed and are dependent upon age and recent resistance exercise stimuli. General recommendations are 0.25 g of a high-quality protein per kg of body weight, or an absolute dose of 20-40 g.Acute protein doses should strive to contain 700-3000 mg of leucine and/or a higher relative leucine content, in addition to a balanced array of the essential amino acids (EAAs).These protein doses should ideally be evenly distributed, every 3-4 h, across the day.The optimal time period during which to ingest protein is likely a matter of individual tolerance, since benefits are derived from pre- or post-workout ingestion; however, the anabolic effect of exercise is long-lasting (at least 24 h), but likely diminishes with increasing time post-exercise.While it is possible for physically active individuals to obtain their daily protein requirements through the consumption of whole foods, supplementation is a practical way of ensuring intake of adequate protein quality and quantity, while minimizing caloric intake, particularly for athletes who typically complete high volumes of training. Rapidly digested proteins that contain high proportions of essential amino acids (EAAs) and adequate leucine, are most effective in stimulating MPS. Different types and quality of protein can affect amino acid bioavailability following protein supplementation. Athletes should consider focusing on whole food sources of protein that contain all of the EAAs (i.e., it is the EAAs that are required to stimulate MPS). Endurance athletes should focus on achieving adequate carbohydrate intake to promote optimal performance; the addition of protein may help to offset muscle damage and promote recovery. Pre-sleep casein protein intake (30-40 g) provides increases in overnight MPS and metabolic rate without influencing lipolysis.
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Affiliation(s)
| | - Chad M. Kerksick
- Exercise and Performance Nutrition Laboratory, School of Health Sciences, Lindenwood University, St. Charles, MO USA
| | - Bill I. Campbell
- Performance & Physique Enhancement Laboratory, University of South Florida, Tampa, FL USA
| | - Paul J. Cribb
- Metabolic Precision Certifications, Queensland, Australia
| | | | | | | | | | - Arny A. Ferrando
- Department of Geriatrics, University of Arkansas for Medical Sciences, Little Rock, AR USA
| | - Shawn M. Arent
- IFNH Center for Health & Human Performance, Department of Kinesiology & Health, Rutgers, the State University of New Jersey, New Brunswick, New Jersey USA
| | - Abbie E. Smith-Ryan
- Applied Physiology Laboratory, Department of Exercise and Sport Science, University of North Carolina, Chapel Hill, NC USA
| | - Jeffrey R. Stout
- Institute of Exercise Physiology and Wellness, University of Central Florida, Orlando, FL USA
| | - Paul J. Arciero
- Human Nutrition and Metabolism Laboratory, Health and Exercise Sciences Department, Skidmore College, Saratoga Springs, NY 12866 USA
| | - Michael J. Ormsbee
- Department of Nutrition, Food and Exercise Sciences, Institute of Sport Sciences and Medicine, Florida State University, Tallahassee, USA
- Biokinetics, Exercise and Leisure Studies, University of KwaZulu-Natal, Durban, 4000 South Africa
| | - Lem W. Taylor
- Human Performance Laboratory, University of Mary Hardin-Baylor UMHB, Belton, TX 76513 USA
| | - Colin D. Wilborn
- Human Performance Laboratory, University of Mary Hardin-Baylor UMHB, Belton, TX 76513 USA
| | - Doug S. Kalman
- Department of Nutrition & Endocrinology, QPS, Miami, FL USA
| | - Richard B. Kreider
- Exercise & Sport Nutrition Lab, Human Clinical Research Facility, Department of Health & Kinesiology, Texas A&M University, College Station, TX USA
| | - Darryn S. Willoughby
- Exercise and Biochemical Nutrition Laboratory, Department of Health, Human Performance, and Recreation, Baylor University, Waco, TX USA
| | - Jay R. Hoffman
- Institute of Exercise Physiology and Wellness, University of Central Florida, Orlando, FL USA
| | | | - Jose Antonio
- Department of Health and Human Performance, Nova Southeastern University, Davie, FL USA
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Gul K, Singh AK, Jabeen R. Nutraceuticals and Functional Foods: The Foods for the Future World. Crit Rev Food Sci Nutr 2015; 56:2617-27. [DOI: 10.1080/10408398.2014.903384] [Citation(s) in RCA: 99] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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13
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Sabbione AC, Scilingo A, Añón MC. Potential antithrombotic activity detected in amaranth proteins and its hydrolysates. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.07.015] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Jacobo-Velázquez DA, Hernández-Brenes C. Stability of avocado paste carotenoids as affected by high hydrostatic pressure processing and storage. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.05.001] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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15
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Roselino MN, Pauly-Silveira ND, Cavallini DCU, Celiberto LS, Pinto RA, Vendramini RC, Rossi EA. A potential synbiotic product improves the lipid profile of diabetic rats. Lipids Health Dis 2012; 11:114. [PMID: 22963080 PMCID: PMC3502481 DOI: 10.1186/1476-511x-11-114] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2012] [Accepted: 09/05/2012] [Indexed: 12/30/2022] Open
Abstract
BACKGROUND Previous studies showed that intake of yacon or some lactic acid bacteria was able to inhibit the development of diabetes mellitus, by reducing glucose and associated symptoms, for example, the lipid profile. OBJECTIVE The purpose of this study was to assess the consumption influence of a potential symbiotic product of soybean and yacon extract and fermented Enterococcus faecium CRL 183 and Lactobacillus helveticus ssp jugurti 416 in reducing blood glucose and lipid levels in an animal model. METHODS Diabetes mellitus was chemically induced by intraperitoneal administration of streptozotocin (50 mg/kg body weight). The rats were divided into four groups (n=10): GI - non-diabetic animals that received only a standard chow diet (negative control), GII - diabetic animals that received only chow diet (positive control), GIII - diabetic animals that received the chow diet + 1 mL/kg body weight/day of soybean and yacon unfermented product, GIV - diabetic rats that received the chow diet + 1 mL/kg body weight/day of soybean and yacon fermented product. There was a seven-week treatment period and the following parameters were evaluated: animal body weight, food and water intake, blood glucose, enzyme activities of aspartate aminotransferase (AST) and alanine aminotransferase (ALT), triglycerides levels, total cholesterol, HDL-C, non-HDL-C. Cell viability of the fermented product was checked weekly for a seven-week period. RESULTS The product average viable population was 10(8)-10(9) CFU/mL, by ensuring both the rods and cocci regular intake. No difference was observed between the water and feed intake and body weight of groups that received unfermented and fermented products and the untreated diabetic group. The same was observed for the blood glucose and AST and ALT activities, while some improvement was observed for a lipid profile, represented by reduction of triglycerides level by 15.07% and 33.50% in groups III and IV, respectively, and an increase of 23.70% in HDL-C level for group IV. CONCLUSION The results showed that the ingestion of a potential symbiotic product was neither able to promote improvement in some of the disease symptoms, nor reduce blood glucose. However, a positive effect on triglycerides levels and HDL-cholesterol was observed in the groups that received the unfermented product containing yacon extract and the fermented product with Enterococcus faecium CRL 183, as well as Lactobacillus helveticus ssp jugurti 416 and yacon extract (symbiotic product).
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Affiliation(s)
- Mariana N Roselino
- Department of Food & Nutrition, School of Pharmaceutical Sciences, Sao Paulo State University, Araraquara, SP, Brazil
| | - Nadiége D Pauly-Silveira
- Department of Food & Nutrition, School of Pharmaceutical Sciences, Sao Paulo State University, Araraquara, SP, Brazil
| | - Daniela CU Cavallini
- Department of Food & Nutrition, School of Pharmaceutical Sciences, Sao Paulo State University, Araraquara, SP, Brazil
| | - Larissa S Celiberto
- Department of Food & Nutrition, School of Pharmaceutical Sciences, Sao Paulo State University, Araraquara, SP, Brazil
| | - Roseli A Pinto
- Department of Food & Nutrition, School of Pharmaceutical Sciences, Sao Paulo State University, Araraquara, SP, Brazil
| | - Regina C Vendramini
- Department of Clinical Analysis, School of Pharmaceutical Sciences, Sao Paulo State University, Araraquara, SP, Brazil
| | - Elizeu A Rossi
- Department of Food & Nutrition, School of Pharmaceutical Sciences, Sao Paulo State University, Araraquara, SP, Brazil
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Sun-Waterhouse D. The development of fruit-based functional foods targeting the health and wellness market: a review. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2010.02499.x] [Citation(s) in RCA: 155] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Abstract
"Functional" foods are branded foods, which claim, explicitly or implicitly, to improve health or well being. We review typical functional foods and their ingredients, efficacy, and safety. We also review regulations for health claims for foods worldwide. These regulations often allow manufacturers to imply that a food promotes health without providing proper scientific evidence. At the same time, regulations may ban claims that a food prevents disease, even when it does. We offer a plea for regulations that will permit all health claims that are supported by the totality of scientific evidence, and ban all claims that suggest an unproven benefit.
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Affiliation(s)
- Martijn B Katan
- Wageningen Centre for Food Sciences, Wageningen University, Division of Human Nutrition, Wageningen, The Netherlands.
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Mitsou EK, Panopoulou N, Turunen K, Spiliotis V, Kyriacou A. Prebiotic potential of barley derived β-glucan at low intake levels: A randomised, double-blinded, placebo-controlled clinical study. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.01.020] [Citation(s) in RCA: 96] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Abstract
This review article provides information on the nutritional and functional constituents of dates (Phoenix dactylifera L.) and their seeds from over 80 references. Date flesh is found to be low in fat and protein but rich in sugars, mainly fructose and glucose. It is a high source of energy, as 100 g of flesh can provide an average of 314 kcal. Ten minerals were reported, the major being selenium, copper, potassium, and magnesium. The consumption of 100 g of dates can provide over 15% of the recommended daily allowance from these minerals. Vitamins B-complex and C are the major vitamins in dates. High in dietary fiber (8.0 g/100 g), insoluble dietary fiber was the major fraction of dietary fiber in dates. Dates are a good source of antioxidants, mainly carotenoids and phenolics. Date seeds contain higher protein (5.1 g/100 g) and fat (9.0 g/100 g) as compared to the flesh. It is also high in dietary fiber (73.1 g/100 g), phenolics (3942 mg/100 g) and antioxidants (80400 micromol/100 g). This detailed information on nutritional and health promoting components of dates and their seeds will enhance our knowledge and appreciation for the use of dates in our daily diet and their seeds as a functional food ingredient.
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Affiliation(s)
- Mohamed Ali Al-Farsi
- Department of Food Science and Technology, Cornell University, Geneva, NY 14456, USA
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Low docosahexaenoic acid in the diet and milk of women in New Mexico. ACTA ACUST UNITED AC 2008; 108:1693-9. [PMID: 18926136 DOI: 10.1016/j.jada.2008.07.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2007] [Accepted: 03/14/2008] [Indexed: 11/22/2022]
Abstract
Because docosahexaenoic acid (DHA) is critical for the development of the nervous system, especially during the first year of life, the content of DHA in human milk is important for the well-being of exclusively breastfed infants. The aim of this study was to determine the fatty acid composition, including DHA, of the breast milk fat and serum phospholipids of women in New Mexico, and to correlate these data with dietary fatty acid content. Samples of blood and breast milk, 3-day diet records, and information on dietary supplement use were obtained from 29 women. Eligible subjects were nonsmokers, aged 18 to 40 years, lactating for 1 to 6 months, and not pregnant, taking immunosuppressive drugs, or diagnosed with diabetes. The mean fat content of the breast milk was 3.37+/-2.34 g/dL. The percentage of DHA in the milk fat was very low (0.11%) relative to international norms (0.2% to 0.4%) and could be explained by the women's low intake of DHA (33 to 58 mg/day). These data can be explained by the fact that the subjects were not taking DHA supplements or consuming foods that are good sources of DHA. Correlations were found between the percentages of DHA in the serum phospholipids and milk fat. The findings underscore the need for educating lactating women about food sources of DHA. Educational opportunities could occur in conjunction with other education postdelivery or during postnatal clinic visits.
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Rodríguez-Rodríguez R, Herrera MD, Perona JS, Ruiz-Gutiérrez V. Potential vasorelaxant effects of oleanolic acid and erythrodiol, two triterpenoids contained in ‘orujo’ olive oil, on rat aorta. Br J Nutr 2007; 92:635-42. [PMID: 15522132 DOI: 10.1079/bjn20041231] [Citation(s) in RCA: 90] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
‘Orujo’ olive oil is obtained by chemical processes from the waste resulting from the mechanical extraction of virgin olive oil. The aim of the present study was to evaluate a new pharmacological property of two natural triterpenoids contained in olive oil, as vasodilatory agents, and to determine their mechanism of action. The two compounds studied were oleanolic acid and erythrodiol. The vasorelaxant effect induced by these pentacyclic triterpenoids was studied in isolated thoracic rat aorta. Oleanolic acid and erythrodiol, accumulatively added, showed vasorelaxant activities in aortic rings with endothelium pre-contracted by 10−6M-phenylephrine (maximum percentage of relaxation 86·38 (SEM 2·89) and 73·53 (SEM 6·01), respectively). They had almost no relaxant effect on depolarised or endothelium-denuded aortic segments. The relaxation was significantly attenuated by pre-treatment with the NO synthase inhibitor Nω-nitro-L-arginine-methylester (L-NAME; 3×10−4m). To characterise the involvement of endothelial factors, in addition to NO, arteries with endothelium were exposed to 10−5M-indomethacin (INDO), a cyclo-oxygenase inhibitor, or INDO plus L-NAME. INDO did not have any significant effect on the relaxant response of both compounds. The combination of L-NAME plus INDO only abolished the oleanolic acid-induced relaxation. The present results suggest that the mechanism of relaxation seems to be mainly mediated by the endothelial production of NO; however, other mechanisms cannot be excluded. It can be concluded that oleanolic acid and erythrodiol may have interesting therapeutic potential as new vasodilator drugs, thus protecting the cardiovascular system. Therefore, the intake of ‘orujo’ olive oil, as a source of these compounds, might be beneficial in this regard.
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Affiliation(s)
- Rosalía Rodríguez-Rodríguez
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Avda Padre García Tejero n. 4, 41012 Sevilla, Spain
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Conforti FD, Davis SF. The effect of soya flour and flaxseed as a partial replacement for bread flour in yeast bread. Int J Food Sci Technol 2006. [DOI: 10.1111/j.1365-2621.2006.01410.x] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Patch CS, Tapsell LC, Williams PG. Overweight consumers' salient beliefs on omega-3-enriched functional foods in Australia's Illawarra region. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2005; 37:83-9. [PMID: 15882484 DOI: 10.1016/s1499-4046(06)60020-1] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2023]
Abstract
OBJECTIVE To determine consumer salient beliefs toward functional foods enriched with omega-3 fatty acids. DESIGN Focus group interviews with adult consumers using the Theory of Planned Behavior (TPB) as a theoretical framework. SETTING Community-based residents living in the Illawarra region of New South Wales, Australia. PARTICIPANTS Forty-two overweight participants (29 female, 13 male) aged 30 to 80 years recruited by advertisement and attending 1 of 6 focus groups, which were recorded and transcribed verbatim. ANALYSIS Content analysis was carried out, and subcategories were developed to capture the emerging themes according to the TPB model. RESULTS Most participants were aware of a range of potential benefits of omega-3 fatty acids, but they had reservations about the ability of omega-3-enriched foods to deliver a health benefit. They were concerned about whether these foods were labeled clearly and about the possibility of overdosing. Family and friends were viewed as important in introducing participants to novel foods on the market. Participants regarded dietitians as a credible source and were least trusting of food companies and scientists. Overall, participants reported that cost was a major barrier, and that they would not necessarily trade taste for health benefits. Adding omega-3 fatty acids to foods regarded as less healthful was viewed more as a gimmick rather than a real health benefit. CONCLUSIONS AND IMPLICATIONS The consumer attitudes and purchase intentions identified in this study will be helpful to educators as they plan messages and strategies to guide dietary choices related to products enriched with omega-3 fatty acids.
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Affiliation(s)
- Craig S Patch
- Smart Foods Centre, University of Wollongong, Wollongong, New South Wales 2522, Australia.
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Yoo T. Functional Foods for Medicinal Use. JOURNAL OF THE KOREAN MEDICAL ASSOCIATION 2005. [DOI: 10.5124/jkma.2005.48.6.523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Affiliation(s)
- Taiwoo Yoo
- Department of Family Medicine, Seoul National University College of Medicine & Hospital, Korea.
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Fields-Gardner C, Fergusson P. Position of the American Dietetic Association and Dietitians of Canada: nutrition intervention in the care of persons with human immunodeficiency virus infection. ACTA ACUST UNITED AC 2004; 104:1425-41. [PMID: 15354161 DOI: 10.1016/j.jada.2004.07.012] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Infection with the human immunodeficiency virus (HIV) and the development of acquired immunodeficiency syndrome (AIDS) have had a significant impact on domestic and global health, social, political, and economic outcomes. Prevention and treatment efforts to control HIV infection are more demanding than in previous decades. Achieving food and nutrition security, and managing nutrition-related complications of HIV infection and the multiple aspects of disease initiated by or surrounding HIV infection, referred to as HIV disease, remain challenges for patients and for those involved with HIV/AIDS prevention, care, and treatment efforts. Confounding clinical issues include medication interactions, coinfection with other infections and diseases, wasting, lipodystrophy, and others. Dietetics professionals, other health care professionals, and people infected with HIV will need to understand and address multiple complex aspects of HIV infection and treatment to improve survival, body functions, and overall quality of life. Individualized nutrition care plans will be an essential feature of the medical management of persons with HIV infection and AIDS.
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Mehrotra I. A Perspective on Developing and Marketing Food Products to Meet Individual Needs of Population Segments. Compr Rev Food Sci Food Saf 2004; 3:142-144. [DOI: 10.1111/j.1541-4337.2004.tb00064.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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de Jong N, Hoendervangers CT, Bleeker JK, Ocké MC. The opinion of Dutch dietitians about functional foods. J Hum Nutr Diet 2004; 17:55-62. [PMID: 14718032 DOI: 10.1046/j.1365-277x.2003.00498.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
OBJECTIVE To obtain information about Dutch dietitian's attitudes, perceived knowledge, training preferences, counselling procedures, opinions about post-launch monitoring, and personal consumption of functional foods. DESIGN A self-administered, 62-item, postal survey in 2002. SUBJECTS Five hundred randomly selected registered dietitians. The response rate was 49% (n = 238). RESULTS The responders (mean age +/- SD: 40 +/- 9 years) had regular contact with clients (90%), and many (71% of 90%) advised about functional food use. Sixty-nine per cent hardly consumed any functional food themselves. Eighty-seven per cent of the responders would greatly appreciate courses given by scientists. Confusion existed about usage practices, target groups, safety, efficacy, and claims: between 42 and 89% agreed with the statements about uncertainties. Nonetheless, 69% felt that functional foods could theoretically contribute to good bodily functioning. Ninety per cent thought post-launch monitoring (PLM) important, but ideas about a common dietetic contribution to PLM did not emerge. CONCLUSIONS Although functional foods potentially contribute to a healthful diet, there is still confusion among dietitians about claims, safety, efficacy and product-handling aspects. It is time to meet dietitians' repeated requests to provide education by noncommercial experts. In the meantime, dietitians themselves should have more say in the PLM debate because they should and could play an important role.
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Affiliation(s)
- N de Jong
- Centre for Nutrition and Health, National Institute for Public Health and the Environment, Bilthoven, The Netherlands.
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Maynard LJ, Franklin ST. Functional Foods as a Value-Added Strategy: The Commercial Potential of "Cancer-Fighting" Dairy Products. ACTA ACUST UNITED AC 2003. [DOI: 10.1111/1467-9353.00141] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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31
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Gray J, Armstrong G, Farley H. Opportunities and constraints in the functional food market. ACTA ACUST UNITED AC 2003. [DOI: 10.1108/00346650310499730] [Citation(s) in RCA: 57] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Dykes GA, Amarowicz R, Pegg RB. An antioxidant bearberry (Arctostaphylos uva-ursi) extract modulates surface hydrophobicity of a wide range of food-related bacteria: implications for functional food safety. Food Control 2003. [DOI: 10.1016/s0956-7135(02)00110-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Pelletier S, Kundrat S, Hasler CM. Effects of a Functional Foods Nutrition Education Program With Cardiac Rehabilitation Patients. ACTA ACUST UNITED AC 2003; 23:334-40. [PMID: 14512777 DOI: 10.1097/00008483-200309000-00002] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
PURPOSE This study educated cardiac rehabilitation patients about the potential health benefits obtained from specific "heart healthy" functional foods and evaluated whether a targeted education program about these foods leads to their increased consumption or positive attitude changes. METHODS The targeted audience was 69 cardiac rehabilitation patients (phases 2 and 3). Four foods (soy, oats, sterol/stanol ester-enhanced margarine, and nuts) were discussed in two 90-minute education sessions conducted 2 months apart. These sessions provided scientific information about each food, allowed participants to sample products, and collected data using both preeducation and follow-up surveys. RESULTS The findings showed a significant increase in the reported consumption of all four functional foods (soy in particular), and several positive attitude changes concerning the relation between diet and heart health. Most of the participants (88%) either agreed or strongly agreed that they intended to continue incorporating functional foods into their diet to improve heart health. CONCLUSION According to the reported attitudinal and behavioral intentions, the education of cardiac rehabilitation patients may lead to beneficial dietary changes conducive to the reduction of cardiovascular disease risk.
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Affiliation(s)
- Suzanne Pelletier
- Department of Food Science and Human Nutrition, University of Illinois, Urbana, IL 61801, USA
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Shatenstein B, Payette H, Nadon S, Gray-Donald K. An approach for evaluating lifelong intakes of functional foods in elderly people. J Nutr 2003; 133:2384-91. [PMID: 12840210 DOI: 10.1093/jn/133.7.2384] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
Abstract
Many "functional foods" (FF), common foods with health benefits beyond their nutritive value, have antioxidant properties with the potential to mediate the degenerative changes of aging. A pilot study was conducted among 51 healthy, home-dwelling elderly people aged 70-86 y (51% male) to develop a method for evaluating relationships between lifelong diet and health. A population-based semiquantitative food frequency questionnaire (FFQ) was used to assess the usual diet. A nonquantitative questionnaire (FF-FFQ) was developed to examine current intake patterns of 33 FF, and at ages 65, 45, 25 and 10 y. Visual and memory cues were employed to help respondents remember past intakes, and their reporting confidence was queried. The instrument was self-administered (among 35%), or administered by a dietitian-interviewer in face-to-face (39%) or telephone (25%) interviews. The FFQ was validated by four dietary recalls statistically adjusted for intraindividual and seasonal variability. The FF-FFQ reliability was assessed in a subsample (n = 20). Mean usual FFQ-derived energy intakes were 7941 +/- 2071 kJ (men) and 7033 +/- 1916 kJ (women). Reported current, regular (several times/mo) FF numbered 18 +/- 4 (men) and 20 +/- 4 (women). These means decreased almost linearly with time; at age 10 y, FF reported were 12 +/- 7 (men) and 15 +/- 4 (women). Men differed from women in their memory of food consumption, food choices and FF intakes. Instrument reliability was good, with 73% identical responses. Food-related memory appears to be linked to dietary knowledge, food preparation experience and availability of foods in the past. The FF-FFQ provides novel data on lifetime FF consumption that may help clarify relationships between diet and health, and the role of diet in aging.
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Affiliation(s)
- Bryna Shatenstein
- Centre de recherche, Institut universitaire de gériatrie de Montréal, Montreal, Canada.
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Hasler CM. Nutraceuticals. Am J Clin Nutr 2003. [DOI: 10.1093/ajcn/77.4.996a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Reid G. The role of cranberry and probiotics in intestinal and urogenital tract health. Crit Rev Food Sci Nutr 2002; 42:293-300. [PMID: 12058988 DOI: 10.1080/10408390209351918] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Several forces are driving an expanded use of nutraceuticals, particularly functional foods and probiotics, as instruments of the restoration and maintenance of well-being. These include consumer desire to use natural rather than pharmaceutical products, the mounting scientific evidence that shows efficacy of certain nutraceutical products, and the increasing cost and continued failure of drugs to cure or prevent disease. There is now a strong scientific basis for use of cranberries to reduce the risk of E. coli adhesion to bladder cells and the onset of urinary tract infection. There is also a mechanistic basis and clinical support for use of Lactobacillus strains such as L. rhamnosus GR-1 and L. fermentum RC-14 to colonize the intestine and vagina and reduce the risk of intestinal and urogenital infections. For such alternative approaches to be successful, scientific rigor must be backed by public education and physician acceptance. Given the emergence of virulent and multidrug-resistant pathogens, time is not on our side.
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Affiliation(s)
- Gregor Reid
- Lawson Research Institute, University of Western Ontario, London, Canada.
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Hasler CM. Functional foods: benefits, concerns and challenges-a position paper from the american council on science and health. J Nutr 2002; 132:3772-81. [PMID: 12468622 DOI: 10.1093/jn/132.12.3772] [Citation(s) in RCA: 230] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
Functional foods can be considered to be those whole, fortified, enriched or enhanced foods that provide health benefits beyond the provision of essential nutrients (e.g., vitamins and minerals), when they are consumed at efficacious levels as part of a varied diet on a regular basis. Linking the consumption of functional foods or food ingredients with health claims should be based on sound scientific evidence, with the "gold standard" being replicated, randomized, placebo-controlled, intervention trials in human subjects. However, not all foods on the market today that are claimed to be functional foods are supported by enough solid data to merit such claims. This review categorizes a variety of functional foods according to the type of evidence supporting their functionality, the strength of that evidence and the recommended intakes. Functional foods represent one of the most intensively investigated and widely promoted areas in the food and nutrition sciences today. However, it must be emphasized that these foods and ingredients are not magic bullets or panaceas for poor health habits. Diet is only one aspect of a comprehensive approach to good health.
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Affiliation(s)
- Clare M Hasler
- Department of Food Science and Human Nutrition and Functional Foods for Health Program, University of Illinois, Urbana 61801, USA.
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Belury M. Not all trans-fatty acids are alike: what consumers may lose when we oversimplify nutrition facts. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 2002; 102:1606-7. [PMID: 12449281 DOI: 10.1016/s0002-8223(02)90341-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Pelletier S, Kundrat S, Hasler CM. Effects of an educational program on intent to consume functional foods. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 2002; 102:1297-300. [PMID: 12792631 DOI: 10.1016/s0002-8223(02)90286-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
As consumers seek alternate ways to enhance health and prevent disease, incorporating functional foods into nutrition counseling and educational programs will become increasingly important. The Functional Foods for Health Program at the University of Illinois created and distributed 142 functional food educational kits to Illinois registered dietitians (RDs). Twenty-seven RDs presented the kits to consumer groups and returned 530 utilizable program evaluation/consumption questionnaires (370 females, 160 males). The food the highest percentage of participants ate daily was tomato products (18.8%), followed by garlic, broccoli, oats, yogurt, fish, grapes, tea, and soy. The foods the highest percentage of subjects consumed less than monthly were: soy (68.9%), tea (57.8%), grape (44.8%), and yogurt (25.9%). Following the education, at least 74.9% intended to eat more tomatoes, grapes, oats, and broccoli. Our study demonstrates that age, gender, and awareness of health benefits dramatically influence intent to change dietary habits.
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Affiliation(s)
- Suzanne Pelletier
- Department of Food Science and Human Nutrition, Functional Foods for Health Program, University of Illinois, 103 ABL, M/C 640, 1302 W. Pennsylvania, Room 101, Urbana, IL 61801, USA
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Abstract
In human clinical intervention trials, soy product consumption reduced levels of total cholesterol and low-density lipoprotein cholesterol (LDL-C). In October 1999, the US Food and Drug Administration approved a health claim for the relationship between consumption of soy protein and reduced risk of coronary heart disease. This article provides an overview of the cardiovascular effects of various soy products, including their effects on blood lipids, LDL-C oxidation, blood pressure, and vascular reactivity. Potential mechanisms of effect are discussed, emphasizing human clinical intervention trials. Soy consumption improves plasma lipids, although this effect appears to be more pronounced in individuals with elevated cholesterol. Soy and its associated isoflavones also reduce LDL oxidation and improve vascular reactivity.
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Affiliation(s)
- Clare M Hasler
- Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois, USA
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Barratt-Fornell A, Drewnowski A. The Taste of Health: Nature's Bitter Gifts. NUTRITION TODAY 2002; 37:144-150. [PMID: 12352830 DOI: 10.1097/00017285-200207000-00003] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
A plant-based diet is said to protect against aging, heart disease, and cancer. Yet, the given advice to eat more vegetables and fruit often goes unheeded. Some consumers have turned instead to dietary supplements that provide plant-based antioxidants in a more concentrated form. Although these supplements are beneficial to human health in small doses, such compounds can sometimes be toxic. Biologically active phytochemicals also tend to be bitter, acrid, or astringent. The food industry has been removing them from plant foods through selective breeding and debittering processes, in response to consumer demand. Concerning bitter phytonutrients, the consumer faces competing demands of taste, health, and food safety.
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Freeland-Graves J, Nitzke S. Position of the American Dietetic Association: total diet approach to communicating food and nutrition information. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 2002; 102:100-8. [PMID: 11794489 DOI: 10.1016/s0002-8223(02)90030-1] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
It is the position of the American Dietetic Association that all foods can fit into a healthful eating style. The ADA strives to communicate healthful eating messages to the public that emphasize the total diet, or overall pattern of food eaten, rather than any one food or meal. If consumed in moderation with appropriate portion size and combined with regular physical activity, all foods can fit into a healthful diet. Public policies that support the total diet approach include Reference Dietary Intakes, Food Guide Pyramid, Dietary Guidelines for Americans, Nutrition Labeling and Healthy People 2010. The value of a food should be determined within the context of the total diet because classifying foods as "good" or "bad" may foster unhealthy eating behaviors. Eating practices are influenced by taste and food preferences, concerns about nutrition and weight control, physiology, lifestyle, environment, and food product safety. To increase the effectiveness of nutrition education in promoting sensible food choices, dietetics professionals plan communications and educational programs that utilize theories and models related to human behavior. Communication campaigns/programs should implement an active, behaviorally focused approach within the larger context of food choices. Nutrition confusion can be reduced by emphasizing moderation, appropriate portion size, balance and adequacy of the total diet over time, the importance of obtaining nutrients from foods, and physical activity.
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Anttolainen M, Luoto R, Uutela A, Boice JD, Blot WJ, McLaughlin JK, Puska P. Characteristics of users and nonusers of plant stanol ester margarine in Finland: an approach to study functional foods. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 2001; 101:1365-8. [PMID: 11716321 DOI: 10.1016/s0002-8223(01)00327-3] [Citation(s) in RCA: 40] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M Anttolainen
- Department of Epidemiology and Health Promotion, National Public Health Institute, Helsinki, Finland
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Milner J, McDonald S, Anderson D, Greenwald P. Molecular Targets for Nutrients Involved with Cancer Prevention. Nutr Cancer 2001. [DOI: 10.1207/s15327914nc41-1&2_1] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Hasler C, Moag-Stahlberg A, Webb D, Hudnall M. How to evaluate the safety, efficacy, and quality of functional foods and their ingredients. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 2001; 101:733-6. [PMID: 11478464 DOI: 10.1016/s0002-8223(01)00180-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Duester KC. Avocado fruit is a rich source of beta-sitosterol. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION 2001; 101:404-5. [PMID: 11320941 DOI: 10.1016/s0002-8223(01)00102-x] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Abstract
Functional foods are foods that, by virtue of physiologically active food components, provide health benefits beyond basic nutrition. Many functional foods have been found to be potentially beneficial in the prevention and treatment of cardiovascular disease, the leading cause of mortality in the United States. These foods include soybeans, oats, psyllium, flaxseed, garlic, tea, fish, grapes, nuts, and stanol- and sterol ester enhanced margarine. When eaten in adequate amounts on a consistent basis, these foods may aid in decreasing the risk of cardiovascular disease by several potential mechanisms: lowering blood lipid levels, improving arterial compliance, reducing low-density lipoprotein oxidation, decreasing plaque formation, scavenging free radicals, and inhibiting platelet aggregation.
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Affiliation(s)
- C M Hasler
- Functional Foods for Health Program, University of Illinois, 1302 West Pennsylvania Avenue, Room 103 Agricultural Bioprocess Laboratory; M/C 640, Urbana, IL 61801, USA.
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Affiliation(s)
- E Applegate
- Department of Nutrition, University of California at Davis, 95616, USA.
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