Results 71 to 80 of about 1,530 (105)
Food Science &Nutrition, Volume 14, Issue 8, August 2026.Dyslipidemia is a major risk factor for cardiometabolic diseases, and overall dietary habits may better predict its long‐term risk than individual eating habits. In this 9.9‐year prospective cohort study, low salad intake, frequent fast‐food intake, and poor weight management were independently associated with a higher risk of incident dyslipidemia.
Mohammadtaghi Sarebanhassanabadi +6 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 8, August 2026.From the perspectives of food science and nutrition, this article reviews the regulatory mechanisms through which ginseng and its major components influence ILD‐related pathological processes and discusses its potential as a functional food and future research directions. ABSTRACT Interstitial lung disease (ILD) encompasses a complex group of disorders
Jiahui Li +7 more
wiley +1 more source
Differentiation of Plant and Animal‐Derived Cholesterol Using irm‐13C NMR and IRMS
Magnetic Resonance in Chemistry, Volume 64, Issue 8, Page 701-708, August 2026.Determining and certifying the origin of ingredients, starting materials, and excipients used in manufactured goods like cosmetics and medicines can be difficult. In this report, we describe a robust approach for identifying the origin of cholesterol, a component of myriad consumer products using irm‐13C NMR and IRMS to differentiate plant versus ...
Anika M. Singh +3 more
wiley +1 more source
PLoS ONE, 2019 Intestinal failure-associated liver disease (IFALD) is a risk of parenteral nutrition (PN)-dependence. Intravenous soybean oil-based parenteral fat can exacerbate the risk of IFALD while intravenous fish oil can minimize its progression, yet the ...
Gillian L Fell +10 more
doaj +1 more source
Ashwagandha: Is It Safe? Part 2: A Preclinical Evidence Review
Phytotherapy Research, Volume 40, Issue 8, Page 4792-4801, August 2026.ABSTRACT The preclinical evidence for the safety of ashwagandha ( Withania somnifera (L.) Dunal, AS) is reviewed, and its preparations (extracts) and constituents, from the general toxicity in animal models to in vitro and cell culture studies, which may elucidate mechanisms of action and explain clinical case reports. Most studies and reviews conclude
Elizabeth M. Williamson, Thomas Brendler
wiley +1 more source
Journal of Food Science, Volume 91, Issue 8, August 2026.ABSTRACT The INFOGEST 2.0 protocol is widely applied as a standardized static in vitro digestion model, and its use in studies involving plant‐based foods has increased substantially in recent years. This systematic review aimed to identify, classify, and critically evaluate methodological modifications applied to the INFOGEST 2.0 protocol in studies ...
Matheus Braga Mendes +4 more
wiley +1 more source
Selection of Wheat Germ Drying Methods Using Multi‐Criteria Decision‐Making Techniques
Journal of Food Process Engineering, Volume 49, Issue 8, August 2026.The parameters for the analysis of dried wheat germ were weighted using the MEREC method, with the most critical criterion being antioxidant capacity. The COBRA method was employed to evaluate a total of 15 alternatives. The most effective drying method for wheat germ was determined to be the combination of vacuum pre‐drying and microwave finish‐drying
Aliye Ayca Supciller +2 more
wiley +1 more source
Pharmacological ResearchPhytosterols and phytostanols are two classes of sterol derivatives naturally synthesised in plants, but not in humans. Structurally, phytosterols and phytostanols have a sterane ring in common, but phytostanols do not have a double bond between carbons ...
Massimiliano Ruscica +3 more
doaj +1 more source
Journal of Food Process Engineering, Volume 49, Issue 8, August 2026.Steam‐assisted baking (115°C, 60% RH) improved moisture retention and reduced weight loss in hand‐stretched phyllo pastry. Among the vegetable oils evaluated, canola oil provided a balanced physicochemical and sensory performance, supporting its potential use in healthier traditional bakery products.
Gokce Cakmak Kafadar +2 more
wiley +1 more source
Journal of Human Nutrition and Dietetics, Volume 39, Issue 4, August 2026.ABSTRACT Background It is well‐established that earlier generations of lipid emulsions based on soybean oil are inferior to later generations based on olive or fish oil. However, evidence directly comparing between later‐generation lipid emulsions is limited.
Sharon Carey +3 more
wiley +1 more source