Zobrazeno 1 - 10 of 101 pro vyhledávání: '"Food Related Nutrition"'
1
Development of a Mediterranean diet score adapted to Japan and its relation to obesity risk
Autor: Masao Kanauchi, Kimiko Kanauchi
Publikováno v: Food & Nutrition Research, Vol 60, Iss 0, Pp 1-7 (2016)
Food & Nutrition Research
Food & Nutrition Research; Vol 60 (2016)
Background : The Mediterranean diet (MD) is well known as a healthy diet that protects against several chronic diseases. However, there is no appropriate and easy index to assess adherence to the MD pattern in Japan. Objective : The aim of this study
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97a2d69044600d0af4c14d84c7a1e928
http://www.foodandnutritionresearch.net/index.php/fnr/article/view/32172/49571
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2
Cardioprotective effects of silver fir (Abies alba) extract in ischemic-reperfused isolated rat hearts
Autor: Borut Štrukelj, Samo Kreft, Mojca Lunder, Eva Tavčar Benković, Gorazd Drevenšek
Publikováno v: Food & Nutrition Research, Vol 60, Iss 0, Pp 1-7 (2016)
Food & Nutrition Research; Vol 60 (2016)
Background : Silver fir trunk extract (SFTE) is a complex mixture of antioxidative polyphenols (lignans and phenolic acids) from the trunks of silver fir trees ( Abies alba , lignum). In our previous study, we have shown that SFTE exerts strong antio
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06dbb3b49d77cd3d27bd1bc86dbb049d
http://www.foodandnutritionresearch.net/index.php/fnr/article/view/29623/49232
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3
Food sources of energy and nutrients in Finnish girls and boys 6–8 years of age – the PANIC study
Autor: Henna Jalkanen, Virpi Lindi, Timo A. Lakka, Aino-Maija Eloranta, Sanna Kiiskinen, Ursula Schwab, Taisa Venäläinen, Sonja Soininen
Publikováno v: Food & Nutrition Research, Vol 60, Iss 0, Pp 1-12 (2016)
Food & Nutrition Research; Vol 60 (2016)
Food & Nutrition Research
Article
Background: Data on food sources of nutrients are needed to improve strategies to enhance nutrient intake among girls and boys in Western countries. Objective: To identify major food sources of energy, energy nutrients, dietary fibre, an
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58122d32ac58ac9ae83dd8abb3f20974
http://www.foodandnutritionresearch.net/index.php/fnr/article/view/32444/48977
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4
Zolfino landrace (Phaseolus vulgaris L.) from Pratomagno: general and specific features of a functional food
Autor: Umberto Mura, Mario Cappiello, Livia Misuri, Rossella Rotondo, Mario Pellegrino, Andraea Andreucci, Francesco Balestri, Roberta Moschini, Antonella Del-Corso, Vito Barracco, Carlo Sorce
Publikováno v: Food & Nutrition Research, Vol 60, Iss 0, Pp 1-11 (2016)
Food & Nutrition Research; Vol 60 (2016)
Food & Nutrition Research
Background : The Zolfino bean is a variety of Phaseolus vulgaris , which is cultivated in a limited area of Tuscany, Italy, and is widely appreciated for its flavor and culinary uses. Objectives : A yellow Zolfino landrace cultivated in the Leccio-Re
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::871a4a41b8e0c04b735d0ef5c72b122e
http://www.foodandnutritionresearch.net/index.php/fnr/article/view/31792/47792
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5
The effects of orally administered Bacillus coagulans and inulin on prevention and progression of rheumatoid arthritis in rats
Autor: Saeid Hosseinzadeh, Mohammad Hadi Eskandari, Javad Sajedianfard, Seyed Shahram Shekarforoush, S. Nazifi, Khadijeh Abhari
Publikováno v: Food & Nutrition Research, Vol 60, Iss 0, Pp 1-8 (2016)
Food & Nutrition Research; Vol 60 (2016)
Food & Nutrition Research
Background : Probiotics have been considered as an approach to addressing the consequences of different inflammatory disorders. The spore-forming probiotic strain Bacillus coagulans has demonstrated anti-inflammatory and immune-modulating effects in
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f231092fdac0f303a0f57127f7cb001
http://www.foodandnutritionresearch.net/index.php/fnr/article/view/30876/47839
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6
Safety assessment of Maillard reaction products of chicken bone hydrolysate using Sprague-Dawley rats
Autor: Sun Hongmei, Chunhui Zhang, Li Xia, Hu Li, Wang Jinzhi, Wu Xiaowei
Publikováno v: Food & Nutrition Research, Vol 60, Iss 0, Pp 1-10 (2016)
Food & Nutrition Research; Vol 60 (2016)
Food & Nutrition Research
Background : The Maillard reaction products of chicken bone hydrolysate (MRPB) containing 38% protein, which is a derived product from chicken bone, is usually used as a flavor enhancer or food ingredient. In the face of a paucity of reported data re
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90734b6cae13b80f729f61098b8380b7
http://www.foodandnutritionresearch.net/index.php/fnr/article/view/27827/45708
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7
Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil
Autor: José Luiz Viana de Carvalho, Lucia Maria Jaeger de Carvalho, Flavio de Souza Neves Cardoso, Gisela Maria Dellamora-Ortiz, Elenilda J. Pereira
Publikováno v: Food & Nutrition Research, Vol 60, Iss 0, Pp 1-6 (2016)
Food & Nutrition Research
Food & Nutrition Research; Vol 60 (2016)
Background : The cowpea ( Vigna unguiculata L . Wap.) is an excellent source of iron and zinc. However, iron from plant sources is poorly absorbed compared with iron from animal sources. Objectives : The objective of this study was to evaluate iron a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a95d7233b06a5774e3228a84a98bddf6
http://www.foodandnutritionresearch.net/index.php/fnr/article/view/29082
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8
Cytoprotective mechanism of ferulic acid against high glucose-induced oxidative stress in cardiomyocytes and hepatocytes
Autor: Yong He, Weibin Bai, Jianxia Sun, Shiyi Ou, Luona Wen, Rui Jiao, Yuan Song, Yunfeng Hu, Xichun Peng
Publikováno v: Food & Nutrition Research, Vol 60, Iss 0, Pp 1-9 (2016)
Food & Nutrition Research; Vol 60 (2016)
Food & Nutrition Research
Background : Ferulic acid (FA), a phenolic acid, is a potential therapy for diabetes mellitus. FA has been shown to protect against hepatic and myocardial injury and oxidative stress in obese rats with late-stage diabetes, but the mechanism of the an
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b60e6a8c3485d94c6e246c4d12c41a0d
http://www.foodandnutritionresearch.net/index.php/fnr/article/view/30323/44845
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9
N-Acetylneuraminic acid attenuates hypercoagulation on high fat diet-induced hyperlipidemic rats
Autor: Norsharina Ismail, Aini Ideris, Mustapha Umar Imam, Zhang Yida, Maznah Ismail, Maizaton Atmadini Abdullah, Wai-Teng Wong
Publikováno v: Food & Nutrition Research, Vol 59, Iss 0, Pp 1-10 (2015)
Food & Nutrition Research
Food & Nutrition Research; Vol 59 (2015)
Background and objective : N -Acetylneuraminic acid (Neu5Ac), a type of sialic acid, has close links with cholesterol metabolism and is often used as a biomarker in evaluating the risk of cardiovascular diseases. However, most studies on the health i
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07a215bb136b8da11db1f461d24ac255
http://www.foodandnutritionresearch.net/index.php/fnr/article/view/29046/43668
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10
Impact of sensory-based food education in kindergarten on willingness to eat vegetables and berries
Autor: Oskar Laaksonen, Pauliina Ojansivu, Mira Prinz, Ulla Hoppu, Mari Sandell
Publikováno v: Food & Nutrition Research, Vol 59, Iss 0, Pp 1-8 (2015)
Food & Nutrition Research; Vol 59 (2015)
Food & Nutrition Research
Background : Children use all of their senses when exploring new foods, and sensory-based food education provides new possibilities for promoting healthy dietary habits. Objective : To evaluate the effect of sensory-based food education activities on
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0cba57c6500b2fc712587c67d025c29b
http://www.foodandnutritionresearch.net/index.php/fnr/article/view/28795/43831
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