Results 21 to 30 of about 7,436,996 (370)
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
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
doaj +1 more source
, 2000 As we are moving into the 21st century, the world's demand for food is becoming ever greater. In the poorest nations, the lack of availability of food supply leading to micronutrient deficiencies.
Lai, R. M. (Ratna)
core +1 more source
Food Consumption and Emotions at a Salad Lunch Buffet in a Multisensory Environment
Foods, 2020 The food experience is multisensory and multisensory external stimuli may affect food choice and emotions. The objective of this study was to evaluate the effect of a multisensory eating environment on food choice, intake and the emotional states of the ...
Ulla Hoppu +4 more
doaj +1 more source
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
doaj +1 more source
Epigenetic changes in blood leukocytes following an omega-3 fatty acid supplementation
Clinical Epigenetics, 2017 Background Omega-3 polyunsaturated fatty acids (n-3 FAs) have several beneficial effects on cardiovascular (CV) disease risk factors. These effects on CV risk profile may be mediated by several factors, including epigenetic modifications.
Bénédicte L. Tremblay +5 more
doaj +1 more source
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
doaj +1 more source
How Smart Should a Forager Be? [PDF]
J. Stat. Mech. 033402 (2022), 2022 We introduce an idealized model of an intelligent forager in which higher intelligence corresponds to a larger spatial range over which the forager can detect food. Such a forager diffuses randomly whenever the nearest food is more distant than the forager's detection range, $R$, and moves ballistically towards the nearest food inside its detection ...
arxiv +1 more source
Foods, 2020 Hyperuricemia is a common metabolic disease that is caused by high serum uric acid levels. It is considered to be closely associated with the development of many chronic diseases, such as obesity, hypertension, hyperlipemia, diabetes, and cardiovascular ...
Linlin Jiang +5 more
semanticscholar +1 more source
Journal of the International Society of Sports Nutrition, 2019 Background Coaches are considered as an important source of nutrition information by their athletes. However, their knowledge in this area is often insufficient for proper guidance and may lead to the dissemination of misinformation regarding sports ...
Raphaëlle Jacob +7 more
doaj +1 more source