Results 31 to 40 of about 8,921,884 (345)
Cancer Letters, 1997 The concept of functional foods containing specific physiologically active components originated in Japan as a means of improving the health of the nation and thus, reducing the drain on the economy caused by escalating health costs. Some aspects of the Japanese physiologically functional foods programme will be discussed.
+7 more sources
Antioxidants, 2021 Menopause is a risk factor for depression. Although 1,3-dicaffeoylquinic acid (1,3-diCQA), a phenolic compound in Arctium lappa (A. lappa) root, has various health benefits, its effects on menopausal depression remain to be determined.
Dong Wook Lim +5 more
doaj +1 more source
Foods, 2021 The by-products generated from the processing of fruits and vegetables (F&V) largely are underutilized and discarded as organic waste. These organic wastes that include seeds, pulp, skin, rinds, etc., are potential sources of bioactive compounds that ...
M. Pattnaik +4 more
semanticscholar +1 more source
Effects of Organic Acids on the Extraction and Properties ofAcid-soluble Collagen from Tilapia Skin
Shipin gongye ke-ji, 2023 The effects of three organic acids, namely, acetic acid (AA), tartaric acid (TA), and citric acid (CA), on the structure and properties of acid-soluble collagen (ASC) from tilapia skin were compared in this study.
Yaohui HAN +4 more
doaj +1 more source
Arabinoxylans as Functional Food Ingredients: A Review
Foods, 2022 The health benefits of fibre consumption are sound, but a more compressive understanding of the individual effects of different fibres is still needed.
E. Zannini +3 more
semanticscholar +1 more source
A comprehensive review on the role of food bioactive compounds in functional food science
Functional Food Science, 2022 Health promotion and reducing disease risk are the primary benefits of functional foods. However, the definition of functional foods is still unclear and undecided. This has made it difficult to produce a general consensus of functional food products and
D. Martirosyan +2 more
semanticscholar +1 more source
Cardiovascular Therapeutics, 2022 A mouse thrombosis model was established by kappa-carrageenan to observe the inhibitory effect of Lactobacillus delbrueckii subsp. bulgaricus KSFY07 (LDSB-KSFY07) on thrombosis and the oxidative stress response.
Pan Wang +5 more
doaj +1 more source
Functional Foods in Health and Disease, 2021 The definition of functional foods (FFs) has been in development for many years by the Functional Food Scientists of the Functional Food Institute/Functional Food Center (FFC).
D. Martirosyan, H. Kanya, Camila Nadalet
semanticscholar +1 more source
Robust Patterns in Food Web Structure [PDF]
, 2002 We analyze the properties of seven community food webs from a variety of environments--including freshwater, marine-freshwater interfaces and terrestrial environments.
American Physical Society +3 more
core +3 more sources
Probiotics and Postbiotics as the Functional Food Components Affecting the Immune Response
Microorganisms, 2022 The food market is one of the most innovative segments of the world economy. Recently, among consumers there is a forming trend of a healthier lifestyle and interest in functional foods.
A. Szydłowska, B. Sionek
semanticscholar +1 more source