Review
Biochemistry & Molecular Biology
Hendrik Nieraad, Nina Pannwitz, Natasja de Bruin, Gerd Geisslinger, Uwe Till
Summary: Disturbances in one-carbon metabolism can lead to altered levels of homocysteine, potentially contributing to various pathologies. Animal studies suggest a significant impact of high homocysteine on cognitive performance. Despite controversy, preclinical evidence points to a causal link between high homocysteine and cognition-related disorders.
Article
Nutrition & Dietetics
Kirsty M. Porter, Leane Hoey, Catherine F. Hughes, Mary Ward, Michelle Clements, J. J. Strain, Conal Cunningham, Miriam C. Casey, Fergal Tracey, Maurice O'Kane, Kristina Pentieva, Liadhan McAnena, Kevin McCarroll, Eamon Laird, Anne M. Molloy, Helene McNulty
Summary: Older adults with atrophic gastritis (AG) and/or higher doses of proton pump inhibitors (PPIs) are at increased risk of vitamin B-12 deficiency indicators. Regular consumption of fortified foods is associated with improved vitamin B-12 status, but additional vitamin B-12 supplementation may be needed for those with AG.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2021)
Article
Food Science & Technology
Andreia Ribeiro, Raquel F. S. Goncalves, Ana C. Pinheiro, Yaidelin A. Manrique, Maria Filomena Barreiro, Jose Carlos B. Lopes, Madalena M. Dias
Summary: In this study, vitamin E-loaded Pickering emulsions stabilized by nano-hydroxyapatite (n-HAp) were produced with different droplet sizes using a static mixer technique. The emulsion with the highest vitamin E bioaccessibility was used to fortify gelatine and milk, resulting in increased bioaccessibility, highlighting the potential for vitamin E encapsulation in fortified foods development.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Katya M. Clark, Anthony P. James, Hio Ian Ip, Eleanor Dunlop, Judy Cunningham, Paul Adorno, Georgios Dabos, Lucinda J. Black
Summary: This study investigated the accuracy of the declared vitamin D content in Australian fortified foods and found significant discrepancies between measured and declared values. Many products had higher vitamin D content than stated, which may pose problems for those relying on fortified foods as their main source of vitamin D.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Biochemistry & Molecular Biology
Hendrik Nieraad, Natasja de Bruin, Olga Arne, Martine C. J. Hofmann, Robert Gurke, Dominik Schmidt, Marcel Ritter, Michael J. Parnham, Gerd Geisslinger
Summary: This in vivo study investigated the impact of Alzheimer's disease on hyperhomocysteinemia and found that AD-like pathology significantly influenced hyperhomocysteinemia in the App(NL-G-F) mouse model. Immediate normalization of HCys and HCA after B-vitamin intervention suggested a potential preventive treatment option for HCys-related disorders such as AD.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Review
Food Science & Technology
Ruben Agregan, Mirian Pateiro, Benjamin M. Bohrer, Mohammad Ali Shariati, Asad Nawaz, Gholamreza Gohari, Jose M. Lorenzo
Summary: Okra, also known as Abelmoschus esculentus, is a nutritious crop that has been used in traditional medicine and functional food manufacturing. It contains various bioactive compounds that have potential health benefits, including anti-diabetic, anti-cancer, anti-hypertensive, and antimicrobial effects.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Filomena Monica Vella, Roberto Calandrelli, Domenico Cautela, Bruna Laratta
Summary: Agricultural and food waste recycling contributes to the development of green markets. In this study, the peels of Italian cantaloupe cultivars were characterized for their potential use as biomasses. The research showed promising results in terms of cell wall-modifying enzymes, polyphenols, and antioxidant properties. Further investigation demonstrated that the enriched sea water containing cantaloupe peel extracts had significant antioxidant activity, indicating the potential for utilizing melon by-products for food fortification.
Review
Nutrition & Dietetics
Patrick Nyamemba Nyakundi, Zsuzsanna Nemethne Kontar, Attila Kovacs, Luca Jaromi, Afshin Zand, Szimonetta Lohner
Summary: Vitamin D deficiency is a global health issue with significant implications for bone health and chronic disease prevention. Fortification of food with vitamin D can reduce the prevalence of deficiency and increase serum 25(OH)D concentrations, potentially improving bone turnover and lipid metabolism. However, the impact on anthropometric parameters is limited.
Article
Nutrition & Dietetics
Kevin D. Cashman, Mairead E. Kiely, Rikke Andersen, Ida M. Gronborg, Katja H. Madsen, Janna Nissen, Inge Tetens, Laura Tripkovic, Susan A. Lanham-New, Laura Toxqui, M. Pilar Vaquero, Ulrike Trautvetter, Gerhard Jahreis, Vikram V. Mistry, Bonny L. Specker, Juergen Hower, Anette Knoll, Dennis Wagner, Reinhold Vieth, Inger Ohlund, Pia Karlsland Akeson, Neil R. Brett, Hope A. Weiler, Christian Ritz
Summary: IPD analysis shows that the vitamin D intake needed to maintain certain serum levels is higher than previously estimated through standard meta-regression analysis using aggregate data. The study provides further evidence that a food-based approach with a daily intake of 12 μg of vitamin D can prevent deficiency in the general population.
EUROPEAN JOURNAL OF NUTRITION
(2021)
Article
Biochemistry & Molecular Biology
Lucia Bartella, Fabio Mazzotti, Ines Rosita Talarico, Ilaria Santoro, Leonardo Di Donna
Summary: A new process has been developed to obtain hydroxytyrosol-enriched food using CO2 supercritical fluid extraction. The direct adsorption of hydroxytyrosol from olive oil to selected foodstuff under controlled conditions has been demonstrated to be quantitative and suitable for maintaining nutraceutical characteristics. Additionally, scavenging activity of the functionalized foodstuff was proven through DPPH experiments.
Article
Nutrition & Dietetics
Maria Heffernan, Leanne C. Doherty, Roberta Hack Mendes, Michelle Clarke, Stephanie Hodge, Michelle Clements, Liadhan McAnena, Mari Rivelsrud, Mary Ward, J. J. Strain, Helene McNulty, Lorraine Brennan
Summary: The study found that a B vitamin-fortified drink can effectively improve B vitamin levels in older adults and significantly enhance related biomarkers. This provides an effective intervention option for optimizing B vitamin status in older adults.
NUTRITION & METABOLISM
(2021)
Review
Chemistry, Applied
Suene V. S. Souza, Nuno Borges, Elsa F. Vieira
Summary: This review summarizes theoretical models of fortification, stability, bioaccessibility, and bioavailability studies of vitamin D-fortified breads, as well as clinical effects. Results suggest that vitamin D-fortified bread is a promising fortification strategy, leading to increased serum concentrations of 25(OH)D and decreased parathyroid hormone, but further studies are needed to elucidate its effects in the prevention/treatment of vitamin D deficiency.
Article
Biochemistry & Molecular Biology
Raman Kumar, Vinesh Sharma, Sampa Das, Vikram Patial, Vidyashankar Srivatsan
Summary: The study aimed to develop Spirulina fortified traditional foods of the Indian subcontinent and evaluate their ability to promote recovery from protein and iron deficiency anaemia. The addition of Spirulina in the foods increased their protein and iron content. The supplementation of Spirulina fortified foods improved bodyweight gain, restored various blood parameters, reduced oxidative stress, and improved gut microflora.
Article
Agriculture, Dairy & Animal Science
Rodrigo A. Molano, Christiane L. Girard, Michael E. Van Amburgh
Summary: The study concluded that additional supplementation of B vitamins and choline did not improve calf performance before, during, or after weaning. Plasma vitamin B12 concentrations were higher post-weaning in calves supplemented with the vitamin blends, but no differences were observed in other blood measurements between the treatment groups.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
Pasquale Catzeddu, Simonetta Fois, Valentina Tolu, Manuela Sanna, Angela Braca, Ilaria Vitangeli, Roberto Anedda, Tonina Roggio
Summary: The use of sourdough in pasta can improve its sensory and nutritional properties, prevent lipid oxidation, and extend its shelf life.