Results 1 to 10 of about 158,418 (266)
Journal of Chemistry, 2022 The effect of in vitro gastrointestinal digestion on the release of microencapsulated phenolic compounds was evaluated through an optimized spray drying process. A stock extract of oregano phenolic compounds was developed and microencapsulated in a spray
Manuel de Jesús Bernal-Millán +5 more
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CyTA - Journal of Food, 2023 Common beans are a source of phenolic compounds. However, they are sensitive to different factors. Microencapsulation may protect those bioactive compounds (BC). Hence, it is important to study the effects of microencapsulation and increase BC stability.
Raquel Karina Cruz-Bravo +6 more
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BMC Public Health, 2020 Background Prospective cohort studies may support public health efforts in reducing health inequalities. However, individuals with a low socioeconomic status (SES) are generally underrepresented in health research.
Mélina Côté +7 more
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Scientific Reports, 2023 Breast cancer is the second most common type of cancer worldwide and the leading cause of cancer death in women. Dietary bioactive compounds may act at different stages of carcinogenesis, including tumor initiation, promotion, and progression.
Carlos Luan A. Passos +6 more
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Functional Foods in Dermatology
Dermatology Practical & Conceptual, 2023 Functional foods, or whole foods that provide health benefits beyond their nutritional value, may provide multiple dermatological benefits. Research studies have documented benefits ranging from enhanced skin barrier function to improved wound healing, radiance, photoprotection, and hormonal regulation.
Emily Strouphauer +4 more
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Exercise and functional foods [PDF]
Nutrition Journal, 2006 Abstract Appropriate nutrition is an essential prerequisite for effective improvement of athletic performance, conditioning, recovery from fatigue after exercise, and avoidance of injury. Nutritional supplements containing carbohydrates, proteins, vitamins, and minerals have been widely used in various sporting fields to provide a boost to ...
Naito Yuji +2 more
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Sensory and Conceptual Aspects of Ingredients of Sustainable Sources—Finnish Consumers’ Opinion
Foods, 2020 Sustainable strategies that enable development of alternative sustainable novel ingredients for food are needed to ensure adequate resources for food in the future. Determining consumer attitudes and acceptance of novel ingredients is essential for wider
Saara Lundén +3 more
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Current knowledge and interest of French Canadians regarding nutrigenetics
Genes & Nutrition, 2019 Objective The purpose of this study was to draw a global portrait of the current knowledge and interest regarding nutrigenetics in a population of French Canadians from the province of Quebec (Canada).
Bastien Vallée Marcotte +5 more
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Nostoc sphaeroids Kütz powder ameliorates diet-induced hyperlipidemia in C57BL/6j mice
Food & Nutrition Research, 2019 Background: Hypercholesterolemia is a disease associated with numerous health problems. Growing evidence indicates that hypercholesterolemia, hyperlipidemia is closely linked to chronic inflammation, which can lead to cardiovascular disease, fatty liver ...
Fenfen Wei +3 more
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Foods, 2022 The production of bioactive peptides from hemoglobin via peptic hydrolysis is a promising alternative to valorizing slaughterhouse blood proteins. Nevertheless, it has some limitations such as low yield, high cost of enzymes, and the use of chemical ...
Zain Sanchez-Reinoso +6 more
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