Results 81 to 90 of about 40,214 (275)

Food‐grade proteins, lipids, and fibers as potential tools to ameliorate cardiovascular disorders: A review

Food Biomacromolecules, EarlyView.
Abstract Cardiovascular diseases (CVDs) remain the leading cause of global mortality, necessitating effective preventive and adjunct therapeutic strategies beyond conventional pharmacological interventions. Although previous reviews have focused on individual nutrients or dietary patterns, this review provides a mechanism‐based, integrative perspective
Sridevi Shanmugam, Rukaiah Fatma Begum, Nirenjen Shanmugasundaram, Bhupendra Gopalbhai Prajapati, Suresh Ankul Singh, Pavithra Nagenthran, Sudarshan Singh, Kesarla Rajesh   +7 more
wiley   +1 more source

Pâté with Inulin Supplement

, 2022
Pâté are very comfortable for consumption, which makes them very popular. Pâté also has a good functional potential. The research objective was to assess the composition and sensory properties of new functional pâtés with chicory powder.
Svetlana K. Ildirova, Irina U. Kusova, Nelya A. Fedotova, Dmitriy I. Bystrov   +3 more
core   +1 more source

Immunological and periodontal benefits of prebiotic polydextrose in rats with induced periodontitis

Journal of Periodontology, EarlyView.
Abstract Background Prebiotic therapy is a promising approach for managing periodontitis due to its potential benefits in modulating the microbiome and the immune response. This study aimed to evaluate the effects of the prebiotic (PREB) polydextrose (PDX) on the development of experimental periodontitis (EP) in rats.
Raquel de S. F Nassar, Marcella C. Ribeiro, Ana Carolina P. Hernandes, Laura Z. Gianduzzo, Vanessa de P. S. Pereira, Sérgio L. S. Salvador, Edilson Ervolino, Débora S. F. Sávio, Michel R. Messora, Flávia A. C. Furlaneto   +9 more
wiley   +1 more source

Inulin extracted from burdock root (Arctium lappa L.) incorporated alginate/chitosan hydrogel beads for probiotics encapsulation

Journal of Agriculture and Food Research
Burdock root is a reliable source of inulin, a prebiotic with potential benefits for probiotic encapsulation. This study aimed to extract inulin from burdock roots and assess its physicochemical properties and functional groups in comparison to standard ...
Korlid Thinkohkaew, Nichapa Aumphaiphensiri, Thakorn Tangamornsiri, Nuttawee Niamsiri, Pranut Potiyaraj, Inthawoot Suppavorasatit   +5 more
doaj   +1 more source

Inulin and Oligofructose: What Are They? [PDF]

The Journal of Nutrition, 1999
Inulin is a term applied to a heterogeneous blend of fructose polymers found widely distributed in nature as plant storage carbohydrates. Oligofructose is a subgroup of inulin, consisting of polymers with a degree of polymerization (DP)
openaire   +2 more sources

A high dietary concentration of inulin is necessary to reduce the incidence of swine dysentery in pigs experimentally challenged with Brachyspira hyodysenteriae

, 2011
A total of sixty surgically castrated male pigs (Large White × Landrace) weighing 31•2 (sd 4•3) kg were used in a randomised block experiment to examine the effect of added dietary inulin (0, 20, 40 and 80 g/kg) on the occurrence of swine dysentery (SD ...
Phillips, N.D., Pluske, J.R., Hidalgo, A., Hernández, A., Hansen, C.F., Mansfield, J., La, T., Hampson, D.J.   +7 more
core  

Quality‐driven reformulation of Plantago ovata enriched non‐fermented beef salami

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Plantago ovata (psyllium) is a hydrocolloid additive that is used widely in foods; however, meat applications of this bioactive ingredient are limited. This study evaluated the effects of 0% to 5% Plantago husk on non‐fermented beef salami during 60 days of storage. Proximate composition, physicochemical properties, texture profile,
Tulay Elal Mus, Tulay Ozcan, Gokce Keser, Tugce Necla Selvi, Figen Cetinkaya, Hakan Ustuner, Nursen Senturk   +6 more
wiley   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

Correlation Between Gut Microbiota, Metabolites, and Diabetic Complications: A Two‐Sample Mendelian Randomization Study

Medicine Advances, EarlyView.
Fang et al. demonstrate a significant causal relationship among gut microbiota, gut metabolites, and diabetic complications, highlighting a biological link underlying mechanisms of diabetic vascular diseases. These findings provide important implications for future therapeutic strategy and risk prediction.
Jiaxi Fang, Leilei Zhai, Chan Huang, Liqin Li, Yong Wang, Jiaojiao Fan, Wei Zhou   +6 more
wiley   +1 more source

The Expanding Landscape of Microbiota Medicine: Indications, Therapeutic Modalities, and the Path Towards Integrative Microbiome‐Targeting Healthcare

Microbiota Medicine Research, EarlyView.
ABSTRACT The growing recognition of the microbiome's role in human health has propelled the emergence of microbiota medicine—a new discipline integrating microbiology, multi‐omics, and clinical science. Advances in sequencing, data integration, and interventions such as fecal microbiota transplantation (FMT) have transitioned the field from ...
Min Dai, Yisha Lin, Renyou Gan, Xiaotao Shen, Shin Young Park, Sunjae Lee, Qi Su   +6 more
wiley   +1 more source