Results 191 to 200 of about 51,835 (262)

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Evaluating a 52-week fresh food prescribing program in Ontario, Canada: A mixed-methods study on food insecurity, fruit and vegetable intake, and health. [PDF]

BMC Prim Care
Brubacher LJ, Little M, Grewal A, Stringer E, Richter A, Dodd W.   +5 more
europepmc   +1 more source

Plant‐Derived Extracts Disrupt Biofilm Formation and Quorum Sensing in Yersinia enterocolitica: Insights From GC‐MS and Molecular Docking

Food Chemistry International, EarlyView.
The graphical abstract represents how natural plant products that preferentially target the specific receptors of quorum sensing could be developed to combat biofilms linked to Yersinia enterocolitica using the potent abilities of protein–ligand complexes with high docking scores.
Rajendran Thomas, Songeeta Singha, Devarshi Bharadwaj, Abinash Kumar, Dolly Sharma, Sadhana Ojha, Hirakjyoti Das, Vivek Kumar Gupta   +7 more
wiley   +1 more source

Interventions on Fruit and Vegetable Intake in Low-, Middle-, and High-Income Countries: A Scoping Review of Evidence and Knowledge Gaps. [PDF]

Food Nutr Bull
Azupogo F, Koyratty N, Smith TJ, Hinnouho GM, Tharaney M, Bliznashka L, Amunga DA, Angeles-Agdeppa I, Goyena E, Grant F, Kinabo J, Mitchodigni IM, Silva R, Sitisekara H, Olney DK, Hess SY.   +15 more
europepmc   +1 more source

Nutrition and Metabolic Diseases: A Systematic Review of Functional Foods, Medicinal Plants, Phytochemicals, Bioactive Compounds and Nutrients Effective Against Metabolic Diseases

Food Chemistry International, EarlyView.
The study demonstrates how functional foods, medicinal plants, phytochemicals, bioactive compounds and essential nutrients combat metabolic diseases. It highlights their mechanisms, including antioxidant, anti‐inflammatory, insulin‐sensitising, lipid‐regulating, gut microbiota‐modulating and mitochondrial‐enhancing effects, leading to improved ...
Chinaza Godswill Awuchi, Sana Noreen, Sonia Morya   +2 more
wiley   +1 more source

Adverse changes in close social ties reduce fruit and vegetable intake in aging adults: a prospective gender-sensitive study of the Canadian longitudinal study on aging (CLSA). [PDF]

Int J Behav Nutr Phys Act
Mehranfar S, Ceolin G, Madani Civi R, Keller H, Murphy RA, Cohen TR, Conklin AI.   +6 more
europepmc   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source

Foreword to a Scoping Review of Interventions on Fruit and Vegetable Intake in Low-, Middle-, and High-Income Countries: A Global Perspective. [PDF]

Food Nutr Bull
Hess SY, Olney DK.
europepmc   +1 more source

Effects of high‐moisture extrusion processing on reducing anti‐nutritional factors and allergenicity in plant‐based materials—A mini review

Food Biomacromolecules, EarlyView.
Abstract The rising demand for plant‐based meat alternatives has had advancements in processing technologies such as extrusion to meet consumer preferences for enhanced sensory qualities and nutritional benefits. High moisture extrusion (HME), a thermo‐mechanical process employing elevated moisture levels (40%–70%), has emerged as a promising method ...
Nur Hameedah Binte Ramadhan, Yuzhu Mao, Juan Du   +2 more
wiley   +1 more source

Nutrition Knowledge, Food Insecurity, and Dietary Biomarkers: Examining Fruit and Vegetable Intake Among College Students. [PDF]

Nutrients
Sklar E, Radtke MD, Steinberg FM, Medici V, Fetter DS, Scherr RE.   +5 more
europepmc   +1 more source