Results 191 to 200 of about 7,394 (267)

Tomato‐Soy Juice Reduces Inflammation and Modulates the Urinary Metabolome in Adults With Obesity

Molecular Nutrition &Food Research, Volume 70, Issue 5, 12 March 2026.
Compared to pre‐intervention, consuming a tomato‐soy juice (54 mg lycopene, 189 mg soy isoflavones/d) reduced levels of inflammatory cytokines (IL‐5, IL‐12p70, and GM‐CSF, with TNF‐alpha trending downward), increased plasma lycopene and urinary soy isoflavone metabolites, and altered the urinary metabolome. ABSTRACT Chronic, low‐grade inflammation is a
Maria J. Sholola, Jenna Miller, Emma A. Bilbrey, Janet A. Novotny, David M. Francis, Thomas A. Mace, Jessica L. Cooperstone   +6 more
wiley   +1 more source

The Impact of Physical Activity and Nutritional Patterns on Phase Angle in Healthy Adolescents. [PDF]

Nutrients
Przytula A, Glibowski P, Popiolek-Kalisz J.   +2 more
europepmc   +1 more source

Prospective of indigenous African wild food plants in alleviation of the severe iron deficiency anaemia in Sub‐Saharan Africa

PLANTS, PEOPLE, PLANET, Volume 8, Issue 2, Page 486-498, March 2026.
Iron deficiency anaemia remains a major public health challenge in Sub‐Saharan Africa, where population growth, displacement and limited resources heighten nutritional insecurity. We compiled a list of indigenous African underutilized wild food plants and examined their potential for addressing micronutrient deficiencies.
Eltayb Abdellatef, Yohannes Gedamu Gebre, Petra Bauer   +2 more
wiley   +1 more source

Preserving edible biodiversity through indigenous dairy emulsions: valorization of traditional milk systems for a resilient future. [PDF]

Front Nutr
Kumar A, Yadav M, Ali S, Dutta I, T SK, Yadav V, Durage TTD, Alhodieb FS, Alsanie SA.   +8 more
europepmc   +1 more source

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

Alcohol Consumption and Beverage Preferences in a Predominantly Female, Highly Educated Spanish Population: A Sociodemographic and Network Analysis. [PDF]

Foods
Sandri E, Capoferri M, Luciani G, Piredda M.   +3 more
europepmc   +1 more source

Designing the Future of Food: Challenges to Innovation in Microalgae‐Derived Blue Protein Systems

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
This image illustrates the key factors in protein extraction from microalgae, along with the main sustainability opportunities and associated risks. ABSTRACT Microalgae are emerging as promising sources of “blue proteins,” a term used to categorize aquatic proteins derived from marine and freshwater organisms.
Luisa Chitolina Schetinger, Tatiele Casagrande do Nascimento, Marcele Leal Nörnberg, Christian Rodrigues Lugcheer, Duane Soares Vieira, Leila Queiroz Zepka, Eduardo Jacob‐Lopes   +6 more
wiley   +1 more source

The impact of bioactive compounds encapsulated in geranium leaf on the physicochemical, microbiological, sensory, and rheological trait of functional dairy beverage. [PDF]

Food Chem X
Hosseinabadi M, Vazifedoost M, Elhamirad AH, Didar Z, Hajirostamloo B.   +4 more
europepmc   +1 more source

Alfalfa‐Based Dehydrated Silage Pellet as a Source of Nutrients in Laying Hens: I. Effects on Animal Performance and Egg Quality

Veterinary Medicine and Science, Volume 12, Issue 2, March 2026.
Alfalfa‐based silage pellets (ABSP) showed significant results regarding production performance, yolk colour and ω‐3 (PUFAs), as well as the ratio ω‐6/ω‐3 (p < 0.05). The ABSP group also exhibited a higher abundance of beneficial bacteria and a lower abundance of pathogenic bacteria compared to the control group (p < 0.05).
Abbas Hamim, Sylvestre Habimana, Eric Hatungimana, Georges Daube, Bernard Taminiau, Caroline Douny, Jean‐Luc Hornick, Isabelle Dufrasne   +7 more
wiley   +1 more source

Association between the novel dietary index for gut microbiota and diabetic kidney disease among patients with diabetes: evidence from the NHANES. [PDF]

BMC Public Health
Qiu J, Zhou H, Feng J, Li J, Xu S, Zeng H, Zhang Y, Yang S, Fang L, Zan Y, Zhan J, Zhou Y, Liu J.   +12 more
europepmc   +1 more source