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Autor:
Youqing Miao, Qinghui Ai, Wenxing Huang, Kangsen Mai, Zhaoyang Yin, W. Xu, Ning Xu, Yongtao Liu, Chuanwei Yao
Publikováno v:
British Journal of Nutrition. 128:1711-1719
A 30-d feeding trial was conducted to investigate effects of dietary eucommia ulmoides leaf extract (ELE) on growth performance, activities of digestive enzymes, antioxidant capacity, immunity, expression of inflammatory factors and feeding-related g
Autor:
Bruno Geloneze, Ana Carolina Junqueira Vasques, Marcelo Cristianini, Marina Vilar Geraldi, Cinthia Baú Betim Cazarin, Mário Roberto Maróstica Júnior
Publikováno v:
British Journal of Nutrition. 128:1545-1554
Jabuticaba is a Brazilian berry rich in polyphenols, which may exert beneficial effects on metabolic diseases. This randomised crossover study aimed to determine the effects of jabuticaba juice (250 ml in a portion) on postprandial response. Sixteen
Autor:
Bhaskarani Jasthi, Cecily Weber, Janet Pettit, Abigail J. Johnson, Jennifer Stevenson, Lisa J. Harnack
Publikováno v:
Public Health Nutrition. 25:1123-1130
Objective:To evaluate the fatty acid profiles and relevant vitamin and mineral compositions of margarine/margarine-like products and butter blend products available in the US marketplace and to compare with butter.Design:Analysis of the food and nutr
Autor:
Ying Wang, Weixing Zhang, Zhenguo Liu, Jing Yu, Hongfang Wang, Baohua Xu, Wenfeng Chen, Xuepeng Chi, Zhenfang Li
Publikováno v:
Bulletin of Entomological Research. 112:261-270
Honeybees cannot synthesize arachidonic acid (ARA) themselves, only obtain it from food. Most pollen is deficient or contains a small amount of ARA. The necessity of supplementary ARA in bees’ diet has not been studied. The objective of this study
Autor:
Marília Tokiko Oliveira Tomiya, Alcides da Silva Diniz, Poliana Coelho Cabral, Ilma Kruze Grande de Arruda
Publikováno v:
British Journal of Nutrition. 128:477-486
Nutritional studies shifted the focus of attention to the analysis of food quality, addressing general diet considering the foods, food groups and nutrients included. This study evaluates the association between diet quality index, food and nutrient
Autor:
Jianzhu Liu, Lumei Wang, Run Wang, Na Geng, Xiaozhou Wang, Yongxia Liu, Meihua Zhang, Bo Han, Wen Zhang
Publikováno v:
Journal of Dairy Research. 88:293-301
Staphylococcus aureus is a common pathogen of bovine mastitis which can induce autophagy and inhibit autophagy flux, resulting in intracellular survival and persistent infection. The aim of the current study was to investigate the role of p38α in th
Autor:
Shahida Anusha Siddiqui, Salam A. Ibrahim, Saddam S. Awaisheh, Albert Krastanov, Rabin Gyawali, Raphael D. Ayivi, Sulaiman O. Aljaloud, Kiran Subedi, Roberta Claro da Silva
Publikováno v:
Journal of Dairy Research. 88:357-365
The aim of this review was to present various topics related to lactose intolerance with special attention given to the role of fermented foods and probiotics in alleviating gastrointestinal symptoms. Lactose intolerance is a common digestive problem
Autor:
Rodrigo Stephani, Virgínia Nardy Paiva, Lucas de Souza Soares, Antônio Fernandes de Carvalho, Álvaro Augusto Pereira Silva, Isis Rodrigues Toledo Renhe, Ítalo Tuler Perrone
Publikováno v:
Journal of Dairy Research. 88:343-350
The beneficial effects of a healthy diet on the quality of life have prompted the food industry to develop low-fat variants, but fat content directly affects the physicochemical and sensory properties of food products. The utilization of high-pressur
Autor:
Ikram Chamekh-Coelho, Carole Boué-Vaysse, Leslie Couëdelo, Didier Majou, Hélène Abrous, Benjamin Buaud
Publikováno v:
British Journal of Nutrition. 127:1320-1333
We investigated the impact of increased alpha-linolenic acid (ALA) dietary levels on its plasma bioavailability and its bioconversion in n-3 long chain poly unsaturated fatty acids during a 60-d kinetics and the oxidative stress potentially associate
Publikováno v:
British Journal of Nutrition. 127:68-77
Dairy fat is rich in SFA such as palmitic acid (16:0) but low in linoleic acid (18:2n-6). The natural carbon 13 enrichment (δ13C) of 16:0 is higher in dairy fat than in most of the food supply. In adults, serum levels of pentadecanoic acid (15:0) an