Authors:M Wang, Y Song, JS Baker, G Fekete, and Y Gu
–standing alternations for every 20 min have the potential to produce longer term healthbenefits if the routines were performed over an extended period. Over an 8-h working day, additional EE values of 95.67 and 59.02 kcal would be expended when performing sustained
Authors:D. Lenas, E. Papadimitriou, C. Bitchava, and C. Nathanailides
The fatty acid composition of wild sea bass (Dicentrarchus labrax L.) and gilthead sea bream (Sparus auratus L.) were compared with gas chromatography. These two species are widely cultivated in Europe and represent a significant portion of consumed fish in the region. The aim of the present work was to compare the nutritional value of fatty acids in the flesh of wild sea bass and sea bream. Significant differences were observed in the saturated and poly-unsaturated fatty acid content. The presence of lauric, myristic and palmitic acids in the flesh of sea bream in quantities far exceeding those in sea bass make sea bream less suitable for preventing cardiovascular diseases. The poly-unsaturated n-3 fatty acids with both anti-atherogenetic and anti-inflammatory action in sea bass surpass those of sea bream by a total of 30%. Sea bass also contains 60% more C22:6n-3. Compared to sea bream, sea bass appears to be more suitable for the diet of people suffering from cardiac diseases, angiopathy, inflammations and Alzheimer’s disease.
Authors:Q. Riaz, K. Ács, F. Békés, R.F. Eastwood, A. Farahnaky, M. Majzoobi, and C.L. Blanchard
Grain fructans play an important role in the physiology of wheat plants and also impact on the health of consumers of wheat-based products. Given the potential economic importance of fructan levels, if genetic variability could be identified for this trait, it may be a potentially useful breeding target for developing climate-resilient and nutritionally enhanced wheat varieties. The aim of the current study was to screen 78 genetically diverse Australian wheat varieties released between 1860 and 2015 to determine if historic breeding targets have resulted in changes in fructan levels and to identify potential breeding parents for the development of varieties with specific fructan levels. The impact of seasonal conditions on grain fructan levels were also investigated. Analysis of the varieties in this study indicated that historic breeding targets have not impacted on grain fructan levels. Fructan content in flours varied between 1.01 to 2.27%, showing some variation among the varieties. However, a significant variation in fructan levels was observed between different harvest years (mean values for 2015 and 2016 samples were 1.38 and 1.74%, respectively). While large variations in fructan contents of different varieties were not found, there were some varieties with consistently higher or lower fructan contents which could be used to breed varieties with specific fructan levels.
Authors:Yuping Shen, Minhui Xu, Peipei Deng, Qinying Gu, Huawu Yin, Guohua Xia, Xiaobin Jia, Huan Yang, and James Tam
shoots, well-known as Red Toon ( Figure 1 ), are popularly consumed as a dietary vegetable or culinary ingredient in the Asia–Europe region due to their favorable healthbenefits and unique flavors [ 2 ]. In addition, as an easily accessible herbal
Van Duyn, M.A. & Pivonka, E. (2000): Overview of the healthbenefits of fruit and vegetable consumption for the dietetics professional: Selected literature. J. Am. Dietetic Assoc. , 100, 1511-1522.
Overview of the health
Authors:Y.P. Woo, W.Y. Fung, A.M. Easa, and M.T. Liong
The consumption of soy has long been associated with various health-enhancing effects including hypocholesterolemia, antihypertension, alleviation of post-menopausal symptoms, and reducing risks of ovarian cancer and cardiovascular diseases. Past studies have indicated that these effects are mediated by bioactive components of soy such as isoflavones and bioactive peptides. However, some of these bioactive components could only confer health benefits upon bioconversion by gastrointestinal microorganisms in the intestines. This has led to increased interest to evaluate the possibility of utilizing probiotics to enhance the bioactivities of soyfoods. Probiotics are live microorganisms that could exert health benefits on the host when administered in adequate amounts. Probiotic-fermented soyfoods have been shown to have increased antihypertensive properties and could better alleviate menopausal associated disorders. However, this area is relatively new and although seemed promising, most of the recent findings have emphasized on in vitro evaluations, while the lack of in-vivo evidence and/or incompatible outcomes between in vitro experiments and in-vivo trials has led to the need to better understand the exact mechanisms involved. This present review highlights some of the benefits of soy and addresses the currently investigated bioactivities of probiotic-fermented soyfoods.
Authors:R. Prasanna, A. Sood, A. Suresh, S. Nayak, and B. Kaushik
A wide variety of pigments, like chlorophyll, carotenoids and phycobiliproteins, which exhibit colours ranging from green, yellow, brown to red are present in algae. Increasing awareness of harmful effects of synthetic dyes and inclination of society towards the usage of natural products, such as plant / microbial based colours in food and cosmetics, has led to the exploitation of microalgae as a source of natural colours. Algal pigments have great commercial value as natural colorants in nutraceutical, cosmetics and pharmaceutical industry, besides their health benefits.
capsules are now commonly prescribed health foods for improving vitality and longevity of human beings. This review describes the distribution, structure of these pigments in algae, with emphasis on specific techniques for extraction and purification, along with different methods of biomass production and commercially feasible techniques documented in literature. An overview of the industrial applications of these natural colouring agents in diagnostics, food and cosmetics industry is also provided.
Determination of consumers’ acceptance level of sushi meal among Czech respondents was the main aim. The survey included 1352 respondents that filled in a questionnaire on their demographic characteristics and food preferences regarding their acceptance of sushi meal. Additionally, 79 volunteers participated in sorting sushi among other 14 popular meals in the Czech Republic, according to their assumed situations. The results indicate that sushi is highly accepted among Czech consumers (more than 80% of respondents consume sushi) due to sensory characteristics and health benefit claims of sushi. The main barrier for sushi acceptance is sushi being a cold meal. The study emphasized that sushi price highly influences not only consumption frequency but also acceptance of sushi among respondents who declared not consuming this type of meal.
A probiotikumok a szervezet számára előnyös tulajdonságú, élő mikroorganizmust tartalmazó készítmények. A tápcsatorna baktériumflórájának megváltoztatása kedvező hatású lehet számos emésztőszervi betegség kezelésében. Bár a probiotikumok pontos hatása nem egyértelmű, alkalmazásuk széles körben elterjedt a világ számos országában. Az egyes probiotikumokkal, illetve kombinációkkal kapcsolatos eredmények nem általánosíthatók. Nem tisztázott a kezelés ajánlott dózisa sem. Bár a probiotikumokat általában biztonságos szereknek tekintik, óvatosság indokolt a készítmények rutinszerű alkalmazásával kapcsolatban, mivel a kezelés mellékhatásaként súlyos szövődmények jelenhetnek meg. Összefoglalónkban az emésztőszervi betegségekben alkalmazott probiotikumokkal szerzett tapasztalatokat ismertetjük.