Results 21 to 30 of about 3,720,701 (268)
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
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
Functional Foods in Health Promotion and Disease Prevention: Innovations, Evidence and Challenges. [PDF]
FoodsFunctional foods have attracted increasing scientific and commercial interest due to their potential roles in health promotion and the prevention of non-communicable diseases such as diabetes and cardiovascular diseases.
Ma ZF, Liu S, Fu C, Zhou S, Lee YY.
europepmc +2 more sources
Taste Sensitivity Is Associated with Food Consumption Behavior but not with Recalled Pleasantness
Foods, 2019 As taste perception varies between individuals, it might be important in explaining food consumption behavior. Previous studies have focused on sensitivity to the bitter tastant PROP (6-n-propylthiouracil) concerning eating with little attention paid to ...
Sari Puputti, Ulla Hoppu, Mari Sandell
doaj +1 more source
Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food
Foods, 2017 Reducing salt (NaCl) intake is an important public health target. The food industry and catering services are searching for means to reduce the salt content in their products.
Ulla Hoppu +6 more
doaj +1 more source
Genes & Nutrition, 2018 Background Microbial communities are influenced by environmental factors including host genetics. We investigated the relationship between host bitter taste receptor genotype hTAS2R38 and oral microbiota, together with the influence of geographical ...
Mari A. Sandell, Maria Carmen Collado
doaj +1 more source
Familial resemblances in human whole blood transcriptome
BMC Genomics, 2018 Background Considering the implication of gene expression in the susceptibility of chronic diseases and the familial clustering of chronic diseases, the study of familial resemblances in gene expression levels is then highly relevant.
Bénédicte L. Tremblay +4 more
doaj +1 more source
, 2023 This review delves into the concept of nutrition by design, exploring the relationship between poultry production, the utilization of dietary by-products to create functional foods, and their impact on human health.
Iulia Varzaru +4 more
core +1 more source
Lipids in Health and Disease, 2017 Background Previous studies have reported high plasma concentrations of both intestinal apolipoprotein (apo) B-48-containing lipoproteins and PCSK9 in subjects with familial hypercholesterolemia (FH).
Jean-Philippe Drouin-Chartier +5 more
doaj +1 more source