Results 191 to 200 of about 40,075 (303)

Participation in a 20-Year Randomized Dietary Trial and University Enrollment. [PDF]

Health Sci Rep
Viinikainen J, Heineck G, Böckerman P, Pahkala K, Jula A, Kari JT, Lagström H, Niinikoski H, Pehkonen J, Rovio SP, Rönnemaa T, Salo P, Viikari J, Raitakari O.   +13 more
europepmc   +1 more source

Next‐Generation Sustainable Food Production Through Integrative Biotechnology, AI, and Climate‐Resilient Innovations

Food and Energy Security, Volume 15, Issue 3, May/June 2026.
ABSTRACT By 2050, the global population is projected to reach ~10 billion, leading to 50% increase in food demand. This growth will place immense pressure on agricultural systems that are already struggling with the impacts of climate change and resource depletion.
Chaquayla Katam, Hajra Maqsood, Brooke Bucci, Sixue Chen   +3 more
wiley   +1 more source

Adapting the EAT-Lancet diet for West Africa: protein quality and micronutrient inadequacies improved through nutrient dense foods. [PDF]

Front Nutr
Sanders H, Alia DY, Lara-Arevalo J, Beal T, Drewnowski A.   +4 more
europepmc   +1 more source

Curcumin Nanoformulations for Dermatological Applications: From Nutraceuticals to Nanocarriers

Food Frontiers, Volume 7, Issue 3, May 2026.
Nanotechnology‐based delivery platforms enhance the cutaneous administration of curcumin. Loading free curcumin into polymeric micelles, metal‐based nanoparticles, nanogels/hydrogels, liposomes, polymeric nanoparticles, or nanoemulsions/nanocrystals helps address its low solubility, poor stability and limited skin permeation. As a result, these systems
Stephany Celeste Gutiérrez‐Ruiz, Alejandra Romero‐Montero, Hector Hernández‐Parra, Sheila I. Peña‐Corona, Héctor Adrián García‐Gasca, Katya Carbone, Fabio Gervasi, Shivaprasad Shetty Mangalpady, Rajesh Kaverikana, Mariia Shanaida, Volodymyr Shanaida, Daniela Calina, Javad Sharifi‐Rad, Gerardo Leyva‐Gómez   +13 more
wiley   +1 more source

From Assessment to Optimization: A Comprehensive Review of the Mutton Quality Evaluation Index, Factors, and Improvement Strategies

Food Frontiers, Volume 7, Issue 3, May 2026.
This graphical abstract summarizes the comprehensive framework of mutton quality, including evaluation indices, influencing factors, and improvement strategies. Meat quality is systematically assessed through multiple dimensions, including flavor, color, pH, tenderness, water‐holding capacity, intramuscular fat, and nutritional composition.
Man‐yu Liu, Yi‐chen Jian, Fang Wang, Long‐xian Zhang, Sen‐yang Li, Shu‐cheng Huang, Fu‐chun Jian   +6 more
wiley   +1 more source

Nutritional Regulation of Cardiac Metabolism and Function: Molecular and Epigenetic Mechanisms and Their Role in Cardiovascular Disease Prevention. [PDF]

Nutrients
Capasso L, Mele D, Casalino R, Favale G, Rollo G, Verrilli G, Conte M, Bontempo P, Carafa V, Altucci L, Nebbioso A.   +10 more
europepmc   +1 more source

Natural Products as the Modulators of Gut Microbiota: A Pool for the Development of New Treatment Against Obesity?

Food Frontiers, Volume 7, Issue 3, May 2026.
Natural compounds regulate gut microbiota by improving microbial balance and increasing probiotics, which boost short‐chain fatty acid production to alleviate insulin resistance and inflammation. Additionally, they stimulate appetite‐suppressing hormones through bile acid signaling, while inhibiting pathogenic bacteria to repair intestinal barrier ...
Hongchao Yuan, Yau‐Yuen Chan, Guang Chen, Lin Xu, Cheng Zhang, Guoyi Tang, Yibin Feng, Ning Wang   +7 more
wiley   +1 more source

Inverse associations between Mediterranean diet constituents and the gut microbiota in metabolic-associated steatotic liver disease (MASLD): a case-control study. [PDF]

Nutr Metab (Lond)
Williams GM, Hoedt EC, Duncanson K, Gan L, Prakoso E, Talley NJ, Beck EJ.   +6 more
europepmc   +1 more source

Inactivation Strategies of Clostridium perfringens in Foods: Current Challenges and Emerging Interventions

Food Frontiers, Volume 7, Issue 3, May 2026.
Clostridium perfringens forms heat‐resistant spores that complicate food safety. Physical methods (thermal processing, HPP, vacuum cooling, ozone treatments) and chemical interventions (natural antimicrobials, phosphates, nitrate/nitrite, organic acids) reduce vegetative cells and spores, though spore resistance remains a major challenge in food and ...
Deepak Subedi, Bharath Mallavarapu, Pranita Patil, Sujitha Bhumanapalli, Sandesh Chapagain, Kham Bahadur Khatri, Milan Kandel, Amit Kumar Singh   +7 more
wiley   +1 more source

Impact of fatty diets on blood pressure: A systematic review and meta-analysis. [PDF]

Asia Pac J Clin Nutr
Zang T, Hassan W, Javaid F, Shabbir R, Shahzadi A, Ahmed H.   +5 more
europepmc   +1 more source