Review
Chemistry, Applied
Antonio Cid-Samamed, Jaruporn Rakmai, Juan Carlos Mejuto, Jesus Simal-Gandara, Gonzalo Astray
Summary: This review discusses the chemical behavior of cyclodextrin complexes with natural ingredients, synthetic drugs, and other related compounds. It provides literature and examples demonstrating the application of cyclodextrins in improving the characteristics of food compounds. Commercial food and supplement products utilizing cyclodextrins are also mentioned to highlight their potential in biotechnological substance development and food product enhancement.
Review
Psychology, Clinical
Daniel J. Devoe, Angela Han, Alida Anderson, Debra K. Katzman, Scott B. Patten, Andrea Soumbasis, Jordyn Flanagan, Georgios Paslakis, Ellie Vyver, Gisele Marcoux, Gina Dimitropoulos
Summary: The COVID-19 pandemic has had a negative impact on individuals with eating disorders, leading to worsening symptoms, increased anxiety and depression, and changes in body mass index (BMI). This systematic review provides important insights into the effects of COVID-19 on the physical and mental health of individuals with eating disorders.
INTERNATIONAL JOURNAL OF EATING DISORDERS
(2023)
Article
Chemistry, Applied
Xiangyang Guo, Wilfried Schwab, Chi-Tang Ho, Chuankui Song, Xiaochun Wan
Summary: This study investigated the aroma characteristics of oolong teas made from Shuixian, Huangmeigui, and Zimudan tea cultivars. Huangmeigui and Zimudan teas had more volatile compounds and stronger floral aroma compared to Shuixian tea, with unique notes of popcorn, creamy, and caramel-like odors. The use of GC-IMS allowed the identification of additional volatile compounds, highlighting the benefits of a combined method for understanding the impact of cultivars on tea aroma profiles.
Review
Food Science & Technology
Lei Chen, Hui Cao, Qun Huang, Jianbo Xiao, Hui Teng
Summary: Flavonoids, widely distributed in various plants and foods, have shown potential in preventing and treating various diseases. Research is focused on their absorption, metabolism, and application, with emphasis on the importance of nanoparticle delivery systems in enhancing their bioavailability.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Nutrition & Dietetics
Amrita Vijay, Ana M. Valdes
EUROPEAN JOURNAL OF CLINICAL NUTRITION
(2022)
Review
Biochemistry & Molecular Biology
Simon C. Dyall, Laurence Balas, Nicolas G. Bazan, J. Thomas Brenna, Nan Chiang, Felipe da Costa Souza, Jesmond Dalli, Thierry Durand, Jean-Marie Galano, Pamela J. Lein, Charles N. Serhan, Ameer Y. Taha
Summary: Polyunsaturated fatty acids are important components of cell membranes and play a role in cellular function. They can also serve as precursors for lipid mediators called oxylipins. Oxylipins are formed through enzymatic or non-enzymatic pathways and include eicosanoids and other lipid mediators. This review summarizes current knowledge about the structure and functions of nonclassical oxylipins.
PROGRESS IN LIPID RESEARCH
(2022)
Review
Food Science & Technology
Zhilong Yu, Dongyun Jung, Soyoun Park, Yaxi Hu, Kang Huang, Barbara A. Rasco, Shuo Wang, Jennifer Ronholm, Xiaonan Lu, Juhong Chen
Summary: This article discusses the potential of smart food traceability systems to improve food safety in global food supply chains. It introduces various detection strategies and technologies for food safety, including portable detection devices, smart indicators and sensors, and data-assisted whole-genome sequencing. It also discusses the application of new digital technologies such as the Internet of Things and cloud computing in smart food traceability systems.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Nutrition & Dietetics
Fiorella Picchioni, Luis F. Goulao, Dominique Roberfroid
Summary: The COVID-19 pandemic and its containment measures have negatively affected diet quality and food security, particularly through their impact on employment, income generating activities, and purchasing power. The physical access, availability, and affordability of food have also been influenced heterogeneously. Shorter value chains and traditional smallholder farms have shown greater resilience during the pandemic. Women, individuals with a low socio-economic status, informal workers, and young adults relying on daily wages are the most vulnerable to food insecurity.
CLINICAL NUTRITION
(2022)
Article
Nutrition & Dietetics
Diana Plamada, Dan Cristian Vodnar
Summary: This review summarizes studies conducted on the topic in the past five years and highlights the importance of polyphenols as prebiotics. Polyphenols interact with intestinal microbes in the colon and release valuable metabolites. However, little is known about the chemistry of metabolic routes used by different bacteria species, and further clinical studies are needed to investigate the effect in humans.
Review
Nutrition & Dietetics
Nicole Neufingerl, Ans Eilander
Summary: Health authorities increasingly recommend a plant-based diet for its health and environmental benefits. However, there are differences in nutrient intake and status between plant-based diets and meat-based diets. Nutrient inadequacies exist across all dietary patterns, including vegan, vegetarian, and meat-based diets. Public health strategies should promote a balanced and diverse plant-based diet through consumer education, food fortification, and supplementation.
Article
Nutrition & Dietetics
Camelia Oana Iatcu, Aimee Steen, Mihai Covasa
Summary: The gut microbiota plays a crucial role in the development of obesity, metabolic syndrome, and type 2 diabetes. Modulating the gut microbiota through probiotics, prebiotics, synbiotics, and fecal microbial transplantation shows potential in treating diabetes and its complications. The severity of gut microbiota dysbiosis is associated with disease severity, and restoration of the gut microbiota through probiotic administration can improve symptoms and disease progression.
Review
Nutrition & Dietetics
Dimitra Rafailia Bakaloudi, Dhanushya T. Jeyakumar, Ranil Jayawardena, Michail Chourdakis
Summary: This study investigated the impact of the COVID-19 lockdown on snacking behavior, fast-food and alcohol consumption. The findings showed an increase in snacking and alcohol consumption, while fast-food and ordered food showed a decrease. The study suggests that repeated lockdowns could lead to long-term health problems and encourages a shift towards home-prepared foods.
CLINICAL NUTRITION
(2022)
Review
Food Science & Technology
Yingying Hu, Lang Zhang, Rongxin Wen, Qian Chen, Baohua Kong
Summary: Traditional Chinese fermented foods are popular due to their unique flavor, texture, and nutritional values. Lactic acid bacteria (LAB) play a crucial role in flavor formation, with carbohydrate metabolism, proteolysis and amino acid catabolism, and lipolysis and fatty acid metabolism being the main mechanisms involved. The use of functional starter cultures and metabolic engineering shows promise in enhancing the flavor of fermented foods.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Chemistry, Applied
Hao Cheng, Hao Xu, David Julian McClements, Long Chen, Aiquan Jiao, Yaoqi Tian, Ming Miao, Zhengyu Jin
Summary: This paper summarizes recent research in the development, properties, and applications of intelligent food packaging materials, including different sensing methods and design approaches, showcasing their potential in the food industry.
Review
Food Science & Technology
Steven H. Cornet, Silvia J. E. Snel, Floor K. G. Schreuders, Ruud G. M. van der Sman, Michael Beyrer, Atze Jan van der Goot
Summary: This review discusses the effect of thermo-mechanical processing on the physicochemical properties and phase behavior of proteins and protein mixtures, emphasizes the crucial role of the breaker plate in fibrillation, and points out the limited tools and mechanisms for studying protein-protein interactions.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Manzar Alam, Sabeeha Ali, Ghulam Md Ashraf, Anwar L. Bilgrami, Dharmendra Kumar Yadav, Md Imtaiyaz Hassan
Summary: Epigallocatechin 3-gallate (EGCG), a polyphenolic component derived from green tea extract, possesses various biological functions, including anti-cancer and anti-inflammatory properties. It modulates multiple signaling pathways to inhibit tumor growth and induce cell death. EGCG also exhibits antioxidant, anti-angiogenic, and apoptotic effects. Therefore, EGCG shows potential in cancer treatment.
Article
Chemistry, Applied
Andrea Aleixandre, Jose Vicente Gil, Jorge Sineiro, Cristina M. Rosell
Summary: Phenolic acids play a role in modulating the activity of starch digestive enzymes, with their interaction with enzymes or starch potentially affecting the inhibition. The study revealed that different phenolic acids exhibited varied inhibitory effects on alpha-amylase and alpha-glucosidase, with some interactions influenced by the presence of starch in the system.
Review
Psychology, Clinical
Jake Linardon, Mariel Messer, Rachel F. Rodgers, Matthew Fuller-Tyszkiewicz
Summary: Research on the effects of COVID-19 on eating disorders has shown that the impact varies greatly, with increased rates of probable eating disorders, symptom deterioration, and demand for treatment. The most vulnerable groups include confirmed eating disorder cases, at-risk populations, and individuals highly anxious or fearful of COVID-19.
INTERNATIONAL JOURNAL OF EATING DISORDERS
(2022)
Review
Chemistry, Applied
Swarup Roy, Ruchir Priyadarshi, Parya Ezati, Jong-Whan Rhim
Summary: Active and intelligent food packaging technology, utilizing the functional properties of curcumin, is effective in preventing food contamination and ensuring food quality and safety. Curcumin, a natural colorant with excellent properties, is widely used in this field for its ability to change color with pH variations.
Review
Chemistry, Applied
Dongbao Cai, Xusheng Li, Jiali Chen, Xinwei Jiang, Xiaoqiang Ma, Jianxia Sun, Lingmin Tian, Sriram K. Vidyarthi, Jingwen Xu, Zhongli Pan, Weibin Bai
Summary: Anthocyanins, pigments abundant in fruits and vegetables, are commonly used in foods for their attractive color and health benefits. However, their instability during food processing can lead to degradation and color fading. Strategies such as modification of structures and encapsulation have been shown to enhance stability, despite challenges such as hazards and technical limitations. Integrated strategies are needed to promote further application of anthocyanins in the food industry.
