Results 191 to 200 of about 56,288 (301)

Efficacy of omega‐3 fatty acids as a functional food: a multifaceted approach to health reinforcement

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Omega‐3 fatty acids (omega‐3s) are polyunsaturated fatty acids linked with numerous health benefits. Omega‐3s exhibit multifaceted activities through various mechanisms. Eicosapentaenoic acid (EPA) alleviates oxidative stress by lowering reactive oxygen species and improving oxidative stress in brain tissues and acts against neurodegenerative ...
Md Faruque Ahmad, Abdulrahman A Alsayegh, Anjum Khanam, Awais Ahmed, António Raposo, Farkad Bantun, Md Zeyaullah, Ahmad O Babalghith, Abdullah F Aldairi, Boshra Mozaffar, Mohammed F Bajahzer, Mohamed H Abdelrahman, Mohammad Intakhab Alam   +12 more
wiley   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Effects of Inoculating Autochthonous Starter Cultures on Changes of N-Nitrosamines and Their Precursors in Chinese Traditional Fermented Fish during In Vitro Human Digestion. [PDF]

Foods
Li H, Li Q, Wang Q, Chen J, Xia W, Liao E.   +5 more
europepmc   +1 more source

Biogenic Amine, Fatty Acid, and Volatile Compound Contents in Ivorian Traditionally Fermented Fish "Adjuevan". [PDF]

Prev Nutr Food Sci, 2020
Kouakou-Kouamé CA, N'guessan FK, Montet D, Djè MK.   +3 more
europepmc   +1 more source

Lactic Fermented Food with Fish

Japanese Journal of Food Microbiology, 2010
Takashi KUDA, Toshihiro YANO
openaire   +2 more sources

Essential and toxic elements intake from botanical extracts: a probabilistic risk–benefit evaluation within the Italian dietary context

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Botanical extracts are widely consumed for their claimed health benefits, yet their safety profile with respect to chronic consumption remains poorly characterized. Understanding the potential health risks associated with their inorganic content is a crucial issue for ensuring safe use, along with a characterization of the ...
Giovanni Tommaso Lanza, Maria Olga Varrà, Lenka Husáková, Martina Piroutková, Jan Patočka, Emanuela Zanardi   +5 more
wiley   +1 more source

Electrospun encapsulation of grape pomace extract: in vitro antioxidant, anti‐inflammatory, and antihyperglycemic properties

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The escalating prevalence of lifestyle‐ and aged‐related conditions, including diabetes, chronic inflammation, and cardiovascular disorders, underscores the urgent need for natural therapies. Such alternatives should offer reduced side effects compared to conventional pharmaceuticals while playing a proactive role in disease ...
Estefani Tavares Jansen, Elder Pacheco da Cruz, Laura Martins Fonseca, Marjana Radünz, Taiane Mota Camargo, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze   +6 more
wiley   +1 more source

National Guide on Nutrition Care and Support for People Living With HIV/AIDS\ud [PDF]

, 2003
Abdallah., Fatma, Charles, Tumaini, Elisaria,, Esther, Kimboka, Sabas, Kyungu, Lunna, Lorri, Wilbard, Lyatuu, Vumilia, Macha, Elizabeth, Magambo, Faith, Mboya, Pantaleo, Missano, Hilda, Ndossi, Godwin, Ngonyani, Monica, Nnally, Luitfrid, Ntoga, Bupe, Nyagawa, Daniel, Rwenyagira, Margeth, Sanga, Alfred, Semu, Hellen, Shirima, Restituta, Urio, Elisante   +20 more
core  

Determination of digestible indispensable amino acid score for salmon hydrolysate proteins

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Salmon products are excellent foods that contain indispensable nutrients including fatty acids and amino acids (AA), but during processing, salmon co‐products that cannot be used for the primary purpose are also generated. Examples of such co‐products include salmon protein hydrolysate concentrate (SPHC) and salmon protein ...
Natalia S Fanelli, Juliana CFR Martins, Hans H Stein   +2 more
wiley   +1 more source

Esterification enhances carotenoid retention during bread‐making

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Carotenoids are plant‐derived antioxidants that contribute to human health and represent key quality traits in wheat‐based foods. However, they are highly unstable and prone to degradation during processing. Xanthophyll esterification has been identified as a natural mechanism that enhances carotenoid stability during grain storage.
María D Requena‐Ramírez, Cristina Rodríguez‐Suárez, Dámaso Hornero‐Méndez, Sergio G Atienza   +3 more
wiley   +1 more source