Results 81 to 90 of about 13,531 (222)

Dietary Exposure to Mercury and Arsenic From Traditional Qatari Foods: Implications for Food Safety and Public Health

Food Safety and Health, Volume 4, Issue 1, Page 125-137, January 2026.
In the Qatari cuisine, seafood showed significantly elevated mercury concentrations, whereas arsenic was more evenly distributed across the different foods. Although arsenic exposure was low (HQ < 0.2), mercury posed a high risk (HQ 7.9–9.3; HI > 8), highlighting seafood as the dominant dietary source of heavy metal exposure. ABSTRACT Heavy metals have
Dalal AlAnsari, Khaloud Asheer, Loubna Sisouana, Shahad AlQashouti, Aya Hamdan, Tahra ElObeid   +5 more
wiley   +1 more source

Rice Bran Supplements the Nutritional Density of Ready‐to‐Use Therapeutic Foods: A Targeted Nutrient and Non‐Targeted Metabolomic Analysis

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
Incorporating rice bran in ready‐to‐use therapeutic foods (RUTFs) was used for treatment of childhood malnutrition. RUTF nutrient analysis showed increased dietary fiber and vitamins E and B1. Non‐targeted metabolomics revealed significant changes in lipids, amino acids, carbohydrates, vitamins, and phytochemicals corresponding to rice bran.
Annika M. Weber, Emma S. Bovaird, Sahar B. Toulabi, Silvia Barbazza, Moretta Damayanti Fauzi, Fildzah K. Putri, Khaerul Fadly, Kharisma Tamimi, Diva M. Calvimontes, Rimbawan Rimbawan, Zuraidah Nasution, Puspo Edi Giriwono, Frank T. Wieringa, Elizabeth P. Ryan   +13 more
wiley   +1 more source

Bioaccessibility and bioavailability of phenolic compounds

Journal of Food Bioactives, 2018
Modern epidemiological and interventional studies have demonstrated that various bioactivities including antioxidant, antiproliferative, immune-regulatory, hormonal-regulation abilities and neuro-/hepato-/cardioprotective effects result from consumption of a phenolic-rich diet.
Fereidoon Shahidi, Han Peng
openaire   +2 more sources

Traditional and Innovative Processing of Georgian Myrobalan Plum (P. cerasifera Ehrh): Effects on Phytochemical Content

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
This study provides the first comprehensive phytochemical characterization of Georgian Prunus cerasifera (tkemali) fruits and compares the effects of traditional high‐heat processing with innovative low‐temperature methods on bioactive compound retention.
Jeiran Putkaradze, Maia Vanidze, Sopio Ghoghoberidze, Ruslan Davitadze, Aleko Kalandia   +4 more
wiley   +1 more source

Programmed Sequential Release Behavior and Bioavailability of Curcumin and Fucoxanthin Co‐Encapsulated in Solid‐In‐Oil‐In‐Water Multilayer Emulsions

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
Solid‐in‐oil‐in‐water multilayer emulsions with programmed sequential release performance enhanced the bioavailability of bioactive components in the oil phase and increased the colon distribution of bioactive components in the solid phase. ABSTRACT Food‐grade co‐delivery systems have garnered significant attention for their ability to deliver two or ...
Luhui Wang, Mingqing Wang, Ling Lv, Changhu Xue   +3 more
wiley   +1 more source

The contribution of cacao consumption to the bioaccessible dietary cadmium exposure in the Belgian population

, 2023
Ruth Vanderschueren, Jasmien Doevenspeck, Lieselot Goethals, Mirjana Andjelković, Nadia Waegeneers, Erik Smolders   +5 more
openalex   +2 more sources

Rice Coconut Yogurt: Insights Into Physicochemical Properties, Microbial Stability, and Consumer Acceptance as a Plant‐Based Alternative

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
This study demonstrates that rice and coconut milk can serve as effective bases for nutrient‐rich, plant‐based yogurts with properties similar to those of dairy yogurt. Coconut milk yogurt exhibited superior stability and acidity, while rice milk yogurt offered high consumer acceptability.
Md. Naimur Rahman, Md. Nahidul Islam, Md. Sazzat Hossain Sarker, Md. Sultan Mahomud   +3 more
wiley   +1 more source

Fava bean (Vicia faba L.) protein concentrate added to beef burgers improves the bioaccessibility of some free essential amino acids after in vitro oral and gastrointestinal digestion

, 2023
Susana Ribes, Laurent Aubry, Magdalena Kristiawan, Imen Jebalia, Didier Dupont, Mathieu Guillevic, Antoine Germain, Guillaume Chesneau, Thierry Sayd, Pau Talens, Marie‐Agnès Peyron, Véronique Santé-Lhoutellier   +11 more
openalex   +2 more sources

Deciphering Pigmented Rice Varieties as Sustainable and Unexplored Valuable Sources of Bioactive Components With Health‐Related Properties and Technological Applications—A Systematic Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.
ABSTRACT The interest in pigmented grains has grown substantially in recent years. Pigmented rice is crucial for diversifying agricultural production and promoting healthier, more balanced diets. This systematic review updates and discusses literature published between 2019 and 2024 on the bioactive compounds in pigmented rice, their potential health ...
Adolfo Pinheiro de Oliveira, Thatyane Mariano Rodrigues de Albuquerque, Evandro Leite de Souza   +2 more
wiley   +1 more source

The Bioaccessibility of Grape-Derived Phenolic Compounds: An Overview

Foods
Grape-derived phenolic compounds possess many health benefits, but their biological effectiveness and their effects on human health depend directly on bioaccessibility.
Danijel D. Milinčić, Nemanja S. Stanisavljević, Milica M. Pešić, Aleksandar Ž. Kostić, Slađana P. Stanojević, Mirjana B. Pešić   +5 more
doaj   +1 more source