Search results for " NUTRITION"
showing 10 items of 4546 documents
Polyphenols: Potential Use in the Prevention and Treatment of Cardiovascular Diseases
2018
Background: Polyphenols are bioactive compounds that can be found mostly in foods like fruits, cereals, vegetables, dry legumes, chocolate and beverages such as coffee, tea and wine. They are extensively used in the prevention and treatment of cardiovascular disease (CVD) providing protection against many chronic illnesses. Their effects on human health depend on the amount consumed and on their bioavailability. Many studies have demonstrated that polyphenols have also good effects on the vascular system by lowering blood pressure, improving endothelial function, increasing antioxidant defences, inhibiting platelet aggregation and low-density lipoprotein oxidation, and reducing inflammator…
Using food comfortability to compare food's sensory characteristics expectations of elderly people with or without oral health problems
2017
Food consumption is by far the most important point where food's organoleptic properties can be perceived and can elicit sensory pleasure. Ageing is often accompanied by oral impairments. Those impairments may impact food perception by changing texture perception and the release of flavor components, which have a significant impact on food acceptability. The present study aimed at evaluating the impact of oral health on the perception of food comfortability in an elderly population. This was achieved by asking elderly people with a good oral health and elderly people with poor oral health to rate six cereal products and six meat products using a food comfortability questionnaire. Thirty-sev…
Prickly Pear By-Product in the Feeding of Livestock Ruminants: Preliminary Investigation
2020
Simple Summary The question of sustainability of animal nutrition has become a popular topic. The gains made by recycling safe, yet otherwise valueless, by-products and wastes from human food and fiber production (green feeds) may lessen the competition between humans and animals for crops and decrease the environmental impact of food production. In this context, prickly pear by-product, which results from Opuntia ficus-indica (L.) Mill. fruits processed for juice extraction, could be an optimum by-product to ruminant feeding. This study evaluates the nutritional characteristics and its stability during storage using potassium metabisulfite as a preservative agent. This preliminary investig…
Toward shrimp consumption without chemicals: Combined effects of freezing and modified atmosphere packaging (MAP) on some quality characteristics of …
2015
The combined effects of freezing and modified atmosphere packaging (MAP) (100% N2 and 50% N2 + 50% CO2) on some quality characteristics of Giant Red Shrimp (GRS) (Aristaeomorpha foliacea) was studied during 12-month storage. In particular, the quality characteristics determined proximal and gas compositions, melanosis scores, pH, total volatile basic-nitrogen (TVB-N), thiobarbituric acid (TBA) as well as free amino acid (FAA). In addition, the emergent data were compared to those subject to vacuum packaging as well as conventional preservative method of sulphite treatment (SUL). Most determined qualities exhibited quantitative differences with storage. By comparisons, while pH and TVB-N sta…
Food Processing at a Crossroad
2019
Recently, processed foods received negative images among consumers and experts regarding food-health imbalance. This stresses the importance of the food processing—nutrition interface and its relevance within the diet-health debates. In this review, we approach the related questions in a 3-fold way. Pointing out the distinguished role food processing has played in the development of the human condition and during its 1.7 million year old history, we show the function of food processing for the general design principles of food products. Secondly, a detailed analysis of consumer related design principles and processing reveals questions remaining from the historical transformation from basic…
Host Cell Calpains Can Cleave Structural Proteins from the Enterovirus Polyprotein
2019
Enteroviruses are small RNA viruses that cause diseases with various symptoms ranging from mild to severe. Enterovirus proteins are translated as a single polyprotein, which is cleaved by viral proteases to release capsid and nonstructural proteins. Here, we show that also cellular calpains have a potential role in the processing of the enteroviral polyprotein. Using purified calpains 1 and 2 in an in vitro assay, we show that addition of calpains leads to an increase in the release of VP1 and VP3 capsid proteins from P1 of enterovirus B species, detected by western blotting. This was prevented with a calpain inhibitor and was dependent on optimal calcium concentration, especially for calpa…
The Crystal Structure of Gurmarin, a Sweet Taste–Suppressing Protein: Identification of the Amino Acid Residues Essential for Inhibition
2018
International audience; Gurmarin is a highly specific sweet-taste suppressing protein in rodents that is isolated from the Indian plant Gymnemasylvestre. Gurmarin consists of 35 amino acid residues containing three intramolecular disulfide bridges that form a cystine knot. Here, we report the crystal structure of gurmarin at a 1.45 Å resolution and compare it with previously reported NMR solution structures. The atomic structure at this resolution allowed us to identify a very flexible region consisting of hydrophobic residues. Some of these amino acid residues had been identified as a putative binding site for the rat sweet taste receptor in a previous study. By combining alanine-scanning …
Expectation or Sensorial Reality? An Empirical Investigation of the Biodynamic Calendar for Wine Drinkers.
2017
International audience; The study's aim was to investigate a central tenet of biodynamic philosophy as applied to wine tasting, namely that wines taste different in systematic ways on days determined by the lunar cycle. Nineteen New Zealand wine professionals tasted blind 12 Pinot noir wines at times determined within the biodynamic calendar for wine drinkers as being favourable (Fruit day) and unfavourable (Root day) for wine tasting. Tasters rated each wine four times, twice on a Fruit day and twice on a Root day, using 20 experimenter-provided descriptors. Wine descriptors spanned a range of varietal-relevant aroma, taste, and mouthfeel characteristics, and were selected with the aim of …
Hábitos saludables en universitarios de ciencias de la salud y de otras ramas de conocimiento: un estudio comparativo
2019
Introducción: Durante la vida universitaria, los estudiantes deberían consolidar sus hábitos saludables, que se verán reflejados posteriormente en su vida adulta. Esto es de especial importancia en el caso de los estudiantes que lleguen a ser profesionales del ámbito de la salud. Sin embargo, gran parte de la literatura concluye que los estudiantes reportan malos hábitos durante el periodo universitario. Objetivos: El presente estudio pretende determinar si estudiantes de ciencias de la salud (ECS) y estudiantes de otras ciencias (EOC) presentan hábitos saludables relacionados con la práctica de actividad física (AF) y adherencia a la Dieta Mediterránea (DM). Asimismo, saber si los ECS tien…
Estudio de los hábitos alimentarios, actividad física, nivel socioeconómico y sedentarismo en adolescentes de la ciudad de Valencia
2020
Introducción: Unos adecuados hábitos alimenticios, junto a la práctica regular de actividad física son importantes para adoptar un estilo de vida saludable. En la actualidad, existe un abandono generalizado de la actividad física y la adopción de comportamientos sedentarios durante la adolescencia, así como la pérdida de unos óptimos patrones alimenticios. Material y métodos: El presente estudio tiene como objetivo conocer los hábitos alimenticios de 170 adolescentes de la ciudad de Valencia y saber si este comportamiento nutricional guarda relación con variables como la actividad física, el nivel socioeconómico, el tiempo de actividad sedentaria o el perfil de peso. Resultados: El análisis…