Results 111 to 120 of about 1,535 (203)

Functional fish: improving nutrition for the elderly [PDF]

, 2021
Elder people need highly digestible foods that can also provide health benefits even to those suffering from chronic diseases. Furthermore, such foods should be palatable as well as familiar for elder consumers.
Lippe, G., Stecchini, M. L., Tibaldi, E., Tulli, F.   +3 more
core  

Effect of the Incorporation of Amaranth (Amaranthus Mantegazzianus) into Fat- and Cholesterol-Rich Diets for Wistar Rats [PDF]

, 2019
The hypocholesterolemic effect of amaranth was studied in male Wistar rats fed a high-fat diet that was supplemented with amaranth flour, AF, or isolated protein, AI.
Añón, María Cristina, Scilingo, Adriana Alicia, Sisti, Martín Sebastián   +2 more
core   +1 more source

ISEV2025 Abstract Book

Journal of Extracellular Vesicles, Volume 14, Issue S1, October 2025.
wiley   +1 more source

Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus [PDF]

, 2021
Katarzyna Skrzypczak, Emilia Fornal, Dorota Domagała, Waldemar Gustaw, Ewa Jabłońska‐Ryś, Aneta Sławińska, Wojciech Radzki, Anna Kononiuk, Adam Waśko   +8 more
openalex   +1 more source

Chickpea protein hydrolysates: Production, bioactivity, functional profile, and technological properties

Foods and Raw Materials
Chickpea plant protein hydrolysates are an innovative product on the Russian food market. However, they meet many urgent needs and may solve some fundamental food safety problems.
Mahmud Gharaviri, Denis I. Aleksanochkin, Mahbubeh Ahangaran, Ivan A. Fomenko, Leonid I. Kovalev, Marina A. Kovaleva, Irina M. Chernukha, Natalia G. Mashentseva   +7 more
doaj   +1 more source

Strategies for optimizing the molecular, structural, and functional properties of food bioactive components: Improving the stability and bioavailability of food-derived bioactives [PDF]

The design of novel or improved functional foods and beverages is an important driver of innovation in the food sector. Researching and sustaining these innovations is vital for meeting the expanding consumer demand for health-promoting foods ...
Alu'datt, Muhammad H., Carocho, Márcio, Tranchant, Carole C.   +2 more
core   +1 more source

Food-derived peptides with inhibitory capacity for HMG-CoA reductase activity: a potential nutraceutical for hypercholesterolemia

Food Science and Human Wellness
Cardiovascular diseases (CVDs) are the leading global cause of mortality and disease burden. Statins are the most prescribed lipid-lowering drugs to treat hypercholesterolemia and prevent CVDs. The biochemical mechanism of statins consists of competitive
Guillermo Santos-Sánchez, Ana Isabel Álvarez-López, Eduardo Ponce-España, Patricia Judith Lardone, Antonio Carrillo-Vico, Ivan Cruz-Chamorro   +5 more
doaj   +1 more source

Antimicrobial activity of lactic acid bacteria and the spectrum of their biopeptides against spoiling germs in foods [PDF]

, 2012
Fatima Djadouni, Mebrouk Kihal
openalex   +1 more source

Functional foods with a tailored glycemic response based on food matrix and its interactions: Can it be a reality?

Food Chemistry: X
Functional foods are considered the future of nutrition because they benefit human health and environmental sustainability. They offer natural solutions for managing post-prandial glycemia and its long-term consequences.
Debarati Mondal, Monika Awana, Shreya Mandal, Kangkan Pandit, Archana Singh, Cyprian Omondi Syeunda, Sijo Joseph Thandapilly, Veda Krishnan   +7 more
doaj   +1 more source

Investigation of Possible Link between Interferon-α and Lyme Disease. [PDF]

Emerg Infect Dis, 2023
Alaedini A, Crow MK, Fallon BA, Jacek E, Wormser GP.   +4 more
europepmc   +1 more source