Article
Chemistry, Applied
Steven L. Mulrooney, Graham J. O'Neill, Dermot F. Brougham, Dolores O'Riordan
Summary: This study found that the type of fatty acid and phospholipid concentration can affect the formation and stability of mixed micelles, which in turn influences the loading of Vitamin D3.
Article
Nutrition & Dietetics
Ranuccio Nuti, Luigi Gennari, Guido Cavati, Filippo Pirrotta, Stefano Gonnelli, Carla Caffarelli, Luciano Tei, Daniela Merlotti
Summary: Vitamin D is essential for bone health and preventing metabolic bone disorders. Vitamin D deficiency is common in Italy and supplementation with vitamin D2 or D3 is often recommended. However, studies on vitamin D intake in the Italian population are not well-designed and incomplete. This study aimed to validate a food questionnaire for assessing dietary vitamin D intake in Italians and found a low intake of vitamin D, which contributes to hypovitaminosis D.
Article
Nutrition & Dietetics
Fuyuko Takahashi, Yoshitaka Hashimoto, Ayumi Kaji, Ryosuke Sakai, Yuka Kawate, Takuro Okamura, Yuriko Kondo, Takuya Fukuda, Noriyuki Kitagawa, Hiroshi Okada, Naoko Nakanishi, Saori Majima, Takafumi Senmaru, Emi Ushigome, Masahide Hamaguchi, Mai Asano, Masahiro Yamazaki, Michiaki Fukui
Summary: This prospective cohort study aimed to investigate the impact of different vitamin intakes on the loss of muscle mass in older individuals with type 2 diabetes. The study found that vitamin D intake was significantly associated with muscle mass loss, and there was a trend towards a relationship between vitamin B12 intake and muscle mass loss. However, intakes of vitamin A, B2, B6, C, and E were not found to be related to muscle mass loss.
Article
Nutrition & Dietetics
Louisa Mewes, Carina Knappe, Christian Graetz, Juliane Wagner, Tobias J. Demetrowitsch, Julia Jensen-Kroll, Karim Mohamed Fawzy El-Sayed, Karin Schwarz, Christof E. Dorfer, Stefan Schreiber, Matthias Laudes, Dominik M. Schulte
Summary: Vitamin C and ω-3 fatty acid Docosapentaenoic acid may play a role in the pathophysiology of human periodontitis.
Article
Sport Sciences
Bennett A. Leitch, Patrick B. Wilson, Kelsey E. Ufholz, James N. Roemmich, Joanna Orysiak, Tanis J. Walch, Sandra E. Short, John S. Fitzgerald
Summary: This study investigated vitamin D awareness and intake among collegiate athletes, finding that vitamin D intake was generally below recommended levels, with males consuming more than females. While most athletes believed vitamin D could impact health and performance, awareness of the risk of deficiency was low. Positive correlations were found between aspects of vitamin D awareness and intake, suggesting education programs may help address deficiencies.
JOURNAL OF STRENGTH AND CONDITIONING RESEARCH
(2021)
Article
Nutrition & Dietetics
Abigail T. Colburn, Evan C. Johnson, Francois Peronnet, Lisa T. Jansen, Catalina Capitan-Jimenez, J. D. Adams, Isabelle Guelinckx, Erica T. Perrier, Andy Mauromoustakos, Stavros A. Kavouras
Summary: The study aimed to assess the validity and reliability of a seven-day water frequency questionnaire (TWI-FQ) in estimating daily total water intake (TWI) compared to a water turnover reference value. The questionnaire significantly underestimated TWI compared to the reference value, but showed moderate reliability in sample-level assessment.
FRONTIERS IN NUTRITION
(2021)
Review
Food Science & Technology
Samantha L. L. Huey, Neel H. H. Mehta, Elsa M. M. Konieczynski, Arini Bhargava, Valerie M. M. Friesen, Jesse T. T. Krisher, Mduduzi N. N. Mbuya, Eva Monterrosa, Annette M. M. Nyangaresi, Erick Boy, Saurabh Mehta
Summary: This study examined the bioavailability of target micronutrients enriched in conventionally biofortified crops post-harvest storage and/or processing. Conventional biofortified crops generally had higher bioaccessibility and bioavailability compared to conventional counterparts, though the estimates varied depending on cultivar, processing method, context, and experimental method used.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Cell Biology
Shinya Aoyama, Hyeon-Ki Kim, Rina Hirooka, Mizuho Tanaka, Takeru Shimoda, Hanako Chijiki, Shuichi Kojima, Keisuke Sasaki, Kengo Takahashi, Saneyuki Makino, Miku Takizawa, Masaki Takahashi, Yu Tahara, Shigeki Shimba, Kazuyuki Shinohara, Shigenobu Shibata
Summary: Ingesting protein in the morning promotes muscle hypertrophy and is beneficial for maintaining skeletal muscle mass and function.
Article
Food Science & Technology
Michael Tavarez, Michael A. Grusak, Renuka P. Sankaran
Summary: Rice is an important source of calories for many people worldwide, but it lacks essential micronutrients such as iron and zinc. It can also accumulate toxic elements like cadmium, which poses serious health risks. Strategies to reduce cadmium levels and increase micronutrient density in rice have been explored, but current methods of estimating human health risk based on total cadmium levels in rice grain are unreliable. This study aimed to assess the influence of cadmium and zinc on the bioaccessibility of these minerals in rice grains from different lines. The results showed that increased grain cadmium concentration did not always correlate with increased cadmium bioaccessibility. Additionally, zinc fertilization increased the bioaccessibility of other minerals in rice grains. These findings have implications for understanding mineral bioavailability in rice and reducing cadmium absorption while increasing zinc absorption.
Article
Food Science & Technology
Rocio Penalver, Lorena Martinez-Zamora, Jose Manuel Lorenzo, Gaspar Ros, Gema Nieto
Summary: Moringa oleifera, a tree with antioxidant and anti-inflammatory properties, has been traditionally used as medicine. Research has found that it is rich in proteins and minerals, with high antioxidant capacity and bioaccessibility. It can be incorporated into the diet as a functional ingredient or fortifier due to its nutritional value.
Article
Biochemistry & Molecular Biology
Jose Luan da Paixao Teixeira, Ana Paula Rebellato, Maria Isabel Andrekowisk Fioravanti, Raquel Fernanda Milani, Marcelo Antonio Morgano
Summary: The study aimed to determine the total Se content and bioaccessibility in commercial plant-based beverages, with results showing that only one beverage made from organic cashew nuts could meet the recommended Se intake for different populations. High bioacessibility percentages were observed in the beverages.
JOURNAL OF TRACE ELEMENTS IN MEDICINE AND BIOLOGY
(2024)
Article
Nutrition & Dietetics
Eduardo Villamor, Henry Oliveros, Constanza Marin, Sandra Lopez-Arana, Samantha Agudelo-Canas
Summary: This randomized controlled trial examined the effects of providing cholecalciferol-fortified skim milk to Colombian adolescents and adult women. The results demonstrated that the provision of fortified milk increased serum total 25(OH)D concentrations in both groups, with varying effects depending on individual characteristics.
JOURNAL OF NUTRITION
(2023)
Article
Nutrition & Dietetics
Zhongwei Liu, Yi Hu, Yuhan Wang, Baiwei Xu, Jiangyue Zhao, Ziyan Yu
Summary: Serum vitamin B12 level is associated with the development and progression of glaucoma. Higher intake of vitamin B12 is significantly positively associated with glaucoma incidence. High-dose intake of vitamin B12 may promote the development of glaucoma.
FRONTIERS IN NUTRITION
(2023)
Article
Environmental Sciences
Naiyi Yin, Zeliang Han, Wenbin Jia, Yaqi Fu, Jingnan Ma, Xiaotong Liu, Xiaolin Cai, Yan Li, Xiaochen Chen, Yanshan Cui
Summary: The study revealed that the supplementation of vitamin C increased the oral bioaccessibility of lead in contaminated soils, mainly by enhancing the release of lead in the gastric phase and its reduction in the intestinal phase. However, there is a higher non-carcinogenic risk associated with this, highlighting the need for careful management of vitamin C supplements for individuals exposed to lead in soil.
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY
(2022)
Article
Nutrition & Dietetics
Claire Cadeau, Maryam S. Farvid, Bernard A. Rosner, Walter C. Willett, A. Heather Eliassen
Summary: This study found no important association between total, dietary, or supplemental vitamin C intake and breast cancer risks.
JOURNAL OF NUTRITION
(2022)
Article
Food Science & Technology
Jale Catak, Reyhan Caman, Mustafa Yaman, Zafer Ceylan
Summary: The study found that grilling and baking significantly decreased the content of vitamins B-1, B-2, and B-3 in fish and meat. The cooking loss of vitamins in cooked meats varied depending on the cooking technique, with nicotinic acid showing the highest loss.
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY
(2022)
Article
Chemistry, Applied
Busra Demir, Murat Gurbuz, Jale Catak, Halime Ugur, Erman Duman, Yavuz Beceren, Mustafa Yaman
Summary: B group vitamins, except folate, are involved in cellular energy production. Vegetables are essential for a healthy diet as they contribute to the intake of B group vitamins. The studied vegetables showed limited levels of vitamins B-1, B-2, and B-3, with low bioaccessibility.
Article
Food Science & Technology
Serap Andac-Ozturk, Gokcen Garipoglu, Jale catak, Mustafa Yaman
Summary: This study used an in vitro digestion model to investigate the bioaccessibilities of different vitamin B variants in dried and canned legume samples. The results showed variations in the bioaccessibility of vitamin B variants among different legume samples, with vitamin B-1 having the highest bioaccessibility and vitamin B-6 having relatively lower bioaccessibility. Temperature, pH, bonds with poly-peptides and polysaccharides, and dietary fibers may be factors affecting the bioaccessibility of vitamins.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Yavuz Beceren, Murat Gurbuz, Jale Catak, Busra Demir, Halime Ugur, Mustafa Yaman
Summary: This study examined the bioaccessibility of vitamin C in baby biscuits and follow-on milk. The results showed that the measured vitamin C concentrations were generally lower than the declared amounts on the labels. In comparison, naturally occurring vitamin C in UHT cow's milk had higher bioaccessibility than the added vitamin C in baby biscuits.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Biophysics
Abhijit Dutta, Himadri Chattopadhyay, Jale Catak
Summary: This study aims to determine the thermodynamic performance of the cardiovascular system under healthy and cardiomegaly conditions. The results show that the efficiency of the cardiovascular system is influenced by physiological activity levels, breathing air temperature, and humidity. The study also quantifies the efficiency of the heart and lung as individual systems.
JOURNAL OF MECHANICS IN MEDICINE AND BIOLOGY
(2023)
Article
Food Science & Technology
Sultan Kesik, Jale Catak, Kuebra Ada, Mustafa Yaman
Summary: This study compared the effects of two different cooking techniques on the thiamine content in legumes and determined the thiamine bioaccessibility in cooked legumes. The results showed that pressure cooking resulted in lower thiamine loss and higher thiamine bioaccessibility compared to pan cooking.
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Elif Epcacan, Idil Gonul, Hatice Merve Bayram, Murat Gurbuz
Summary: This study aims to examine the relationship between neutrophil to lymphocyte ratio (NLR), handgrip strength (HGS) and nutritional status in non-critically ill patients and outpatients. The findings showed that HGS was associated with nutritional status, while NLR was not associated with nutritional status but correlated with nutritional risk.
NUTRITION & FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Jale Catak, Nalan Ozdogan, Elif Ede-Cintesun, Mehmet Demirci, Mustafa Yaman
Summary: The study aimed to determine the effects of different sugar types on the formation of alpha-dicarbonyl compounds (alpha-DCs) in jams under in vitro digestive system. High Performance Liquid Chromatography was used to analyze glyoxal (GO) and methylglyoxal (MGO) levels in jams before and after in vitro digestion. The results showed that in vitro digestion significantly increased the formation of GO and MGO in jams, particularly in diabetic jams and homemade jams. Jams containing sugar alcohols may have a higher potential for the formation of AGEs precursors after in vitro digestion, posing a problem for diabetic individuals.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Chemistry, Applied
Beguem Hatice Tuna, Murat Guerbuez, Halime Ugur, Jale catak, Mustafa Yaman
Summary: Knowing the bioaccessibility of vitamin C in commercial dietary supplements is important for determining daily intake. This study found that most supplements had a measured vitamin C amount close to or higher than the declared amount. The bioaccessibility of vitamin C was higher in mono-supplements compared to multi-supplements.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Murat Gurbuz, Jale Catak, Halime Ugur, Busra Demir, Yavuz Beceren, Mustafa Yaman
Summary: This study investigated the content and bioaccessibility of different forms of vitamin B6 in various vegetables. The total content of vitamin B6 in different vegetables ranged from 0.25 mg/kg to 5.93 mg/kg, and the proportions of different forms varied among vegetables.
JOURNAL OF FOOD AND NUTRITION RESEARCH
(2023)
Article
Medicine, General & Internal
Yeliz Serin, Gamze Akbulut, Mustafa Yaman
Summary: This study analyzed the glyoxal (GO) and methylglyoxal (MGO) contents in gluten-free bread, biscuits, and cookies, and examined their bioaccessibility using an in vitro gastrointestinal model. The results showed that post-digestion, the GO and MGO values increased significantly in all food groups, surpassing 100% bioaccessibility. The detection of these precursors to advanced glycation end products (AGEs) in gluten-free products highlights potential health risks associated with their consumption.
MEDICINA-LITHUANIA
(2023)
Article
Food Science & Technology
Jade Catak, Mustafa Yaman, Halime Ugur, Esra Yildirim Servi, Omer Faruk Mizrak
Summary: The study found that processed nuts and sulfured dried apricots had higher levels of MGO, while raw nuts and sun-dried apricots had lower levels of GO and MGO.
JOURNAL OF FOOD AND NUTRITION RESEARCH
(2022)
Article
Chemistry, Applied
Elif Ede Cintesun, Sena Nur Tanyildiz, Hatice Yildirim, Omer Faruk Mizrak, Mustafa Yaman
Summary: The present study aimed to determine the most potent precursors of advanced glycation products (AGEs) in snack foods. The study found that hazelnut chips with cheese and peanuts contained high levels of methylglyoxal (MGO), possibly due to their high-fat content and lipid peroxidation. The free sugar content in Turkish delight and cake with fruit may also contribute to the formation of alpha dicarbonyl compounds (alpha-DCs) through caramelization reaction at high temperature.
BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY
(2022)
Review
Food Science & Technology
Peiling Yan, Weiqing Lan, Jing Xie
Summary: Sodium alginate (SA) is an important marine polysaccharide that has extensive applications in food preservation and quality maintenance. Modification methods can be used to improve the properties of SA and make it compatible with other materials. Solvent-casting films and gels are common methods for using modified SA in food preservation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Zhihui Yu, Yating Gao, Xinyi Jia, Shuai Cui, Li Ma, Dan Zheng, Xin Li, Long Li, Lixin Zhang, Yisheng Chen
Summary: This review provides a new perspective on the state-of-the-art research and application of high-intensity ultrasound (HIU) for modifying blue food proteins (BFPs). The effects of HIU treatment on the functional properties and structural composition of BFPs are comprehensively evaluated.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Honghong Zhang, Haoran Fan, Xueming Xu, Dan Xu
Summary: This review provides a comprehensive summary of changes in different components in frozen dough, including starch, gluten protein, lipid, and yeast, from a multiscale perspective. The methods of improving the production process of frozen dough, from main materials to end products, have been discussed. Key findings include the use of high gluten strength wheat flour and composite flour with high dietary fiber to improve the freezing resistance of gluten-starch matrix, as well as various methods to improve yeast freeze tolerance and the effects of different freezing rates.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Junhua Xie, Qiqiong Li, Shaoping Nie
Summary: This review provides an overview of bEVs' biology, evidence for their health benefits, and possible molecular pathways involved in their health-promoting effects, as well as perspectives for applications in foods and pharmaceuticals.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Jose Bueno-Mancebo, Adriana Artola, Raquel Barrena, Fernando Rivero-Pino
Summary: This review provides an overview of the characterization, production, and applications of sophorolipids (SLs) in the food industry. SLs exhibit bioactivity and environmental friendliness, making them suitable for various applications in food packaging, agriculture, and other areas. The importance of SLs in the context of the One Health approach is emphasized.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Letter
Food Science & Technology
Saurabh Singh
Summary: This paper is interesting and relevant to determining the moisture content of food products. However, it lacks the classification of oven drying methods, which are cost-effective and important for drying solids and semisolids.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Yong Cheng, Beijun Ang, Chaoyi Xue, Zhenyu Wang, Liduan Yin, Tong Wang, Qiuming Chen, Zhaojun Wang, Maomao Zeng, Wei Zhang, Jie Chen, Zhiyong He
Summary: Pollen fermentation can improve its nutrient profile, degrade allergenic compounds, enhance bioavailability, and promote gut health. Pollen can serve key roles in fermented food production and create opportunities for innovative product development. However, quality and safety considerations are important in pollen fermentation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Fanghua Guo, Fereidoon Shahidi
Summary: This contribution summarizes the potential of anthocyanins as alternatives to antibiotics, focusing on their anti-oxidation, anti-inflammation, absorption, metabolism, antibacterial effects, and the possible mechanisms behind these effects. The use of encapsulation to improve stability and bioavailability of anthocyanins, as well as targeted delivery to the lower digestive tract, shows promise in replacing antibiotics. However, more in vivo studies are needed to further support these findings.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Muhammad Rehan Khan, Elena Torrieri, Florent Allais, Sami Fadlallah
Summary: This opinion paper explores the potential of integrating synthetic biology into microbial polymers to produce tailored biopolymers for food packaging applications. By leveraging synthetic biology tools and adopting safety assessment protocols established within the regulatory framework, this innovative approach has the potential to not only replace conventional methods but also address environmental concerns associated with traditional food packaging.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
