Results 11 to 20 of about 6,953,654 (348)

Investigating the Effect of Consumers’ Knowledge on Their Acceptance of Functional Foods: A Systematic Review and Meta-Analysis

Foods, 2022
Inconsistent results published in previous studies make it difficult to determine the precise effect of consumer knowledge on their acceptance of functional foods.
M. Baker, Peng Lu, J. Parrella, H. Leggette   +3 more
semanticscholar   +1 more source

A cross-sectional survey examining motivation and beliefs to participating in a web-based prospective cohort study on nutrition and health among individuals with a low socioeconomic status

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, Stéphanie Harrison, Annie Lapointe, Catherine Laramée, Sophie Desroches, Simone Lemieux, Benoît Lamarche, Ariane Bélanger-Gravel   +7 more
doaj   +1 more source

Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology

Fermentation, 2022
Fermentation has been used for ages as a safe technique for food preservation, and it uses minimal resources. Fermentation is related to a wide range of catabolic biochemical procedures in both eukaryotes and prokaryotes.
Wenli Sun, M. H. Shahrajabian, Min-Qiu Lin   +2 more
semanticscholar   +1 more source

Advancements in liposome technology: Preparation techniques and applications in food, functional foods, and bioactive delivery: A review.

Comprehensive Reviews in Food Science and Food Safety, 2021
Liposomes play a significant role in encapsulation of various bioactive compounds (BACs), including functional food ingredients to improve the stability of core.
K. K. Ajeeshkumar, P. Aneesh, N. Raju, M. Suseela, C. N. Ravishankar, S. Benjakul   +5 more
semanticscholar   +1 more source

Curcumin and melphalan cotreatment induces cell cycle arrest and apoptosis in MDA-MB-231 breast cancer cells

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, Renata Madureira Polinati, Christian Ferreira, Nathalia Alexia Nascimento dos Santos, Daniel Galinis V. Lima, Jerson Lima da Silva, Eliane Fialho   +6 more
doaj   +1 more source

Nondairy Probiotic Products: Functional Foods That Require More Attention

Nutrients, 2022
The potential health benefits of probiotics have been illustrated by many studies. However, most functional foods containing probiotics are from dairy sources. This review provides an overview of potential strains and raw materials for nondairy probiotic
K. Küçükgöz, M. Trząskowska
semanticscholar   +1 more source

Immunomodulatory functional foods and their molecular mechanisms

Experimental and Molecular Medicine, 2022
The immune system comprises a complex group of processes that provide defense against diverse pathogens. These defenses can be divided into innate and adaptive immunity, in which specific immune components converge to limit infections.
Jae Hwan Kim, Da Hyun Kim, Seongin Jo, Min Je Cho, Y. Cho, Yong Joon Lee, Sanguine Byun   +6 more
semanticscholar   +1 more source

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, Anu Hopia, Laura Forsman, Mari Sandell   +3 more
doaj   +1 more source

Carotenoids in Milk and the Potential for Dairy Based Functional Foods

Foods, 2021
Carotenoids are a family of over 1100 known natural pigments synthesized by plants, algae, fungi and bacteria. Dietary intake of carotenoids is necessary for mammals as they cannot be synthesized in the body.
R. Conboy Stephenson, R. Ross, C. Stanton   +2 more
semanticscholar   +1 more source

Functional foods

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