New Issue | Current Nutrition & Food Science; Volume 16 Issue 2

 

Current Nutrition & Food Science publishes frontier research on advances in food and nutrition pertaining to their nutrition value, their impact on health and disease and their molecular and biochemical actions. The journal aims to publish high quality original research and full-length/mini review articles, and thematic issues. The journal is essential reading for all nutrition and food scientists.

Articles from the journal: Current Nutrition & Food Science ; Volume 16 Issue 2

• Application of Bacteriocins in Meat and Meat Products: An Update
• Buckwheat Journey to Functional Food Sector
• Differential Effects of Dietary Fatty Acids on Body Composition and Adiposity
• Assessment of Process Variables on Vitamin B12 Production in Fermented Dairy Product Including Propionic Acid
• Changes of Phytochemical Contents in Sweet and Waxy Corn (Zea mays L.) as Affected by Cultivars and Growth Stages
• Identification of Mislabeling Some Meat Products Sold on the Iran Market Using PCR-RFLP
• Quality Characteristics of Rotative-type Biscuits Free of Gluten Prepared with Soya Flour and Cassava Starch
• The Interaction between KCNJ11 Gene Polymorphism and Refined Carbohydrates Intake on Obesity in Indonesian Adolescents open access plus
• Quantification of the Antioxidants and Assessment of the Antioxidant Activity of Two Cucurbita Species Harvested in Bejaia (Algeria)
• Examining the Use of Taste Enhancers in Instant Noodles and Public Perception of Monosodium Glutamate in Muscat, Oman
• Antimicrobial Activity of Myrtus communis L., Cinnamomum verum and Eugenia caryophyllata Alcoholic Mixtures
• Determination of Fatty Acid Composition, Cholesterols, Triglyceride and Vitamin Contents of Some Selected Fishes from Assam, India
• No Difference Between Iron Supplementation Only and Iron Supplementation with Synbiotic Fermented Milk on Iron Status, Growth, and Gut Microbiota Profile in Elementary School Children with Iron Deficiency open access plus
• Protective Potential and Antidiabetic Activity of Bilberry Leaves in Zucker Rats
• Wikipedia Articles on Nutrition: Are they Accurate and Complete?

For details on the articles, please visit this link: http://www.eurekaselect.com/node/612/current-nutrition-food-science/issue/16/2736/2/9630

New Issue | Current Nutrition & Food Science; Volume 15 Issue 7

Current Nutrition & Food Science publishes frontier research on advances in food and nutrition pertaining to their nutrition value, their impact on health and disease and their molecular and biochemical actions. The journal aims to publish high quality original research and full-length/mini review articles, and thematic issues. The journal is essential reading for all nutrition and food scientists.

Articles from the journal: Current Nutrition & Food Science ; Volume 15 Issue 7

• Antifungal Activity of Essential Oil and Hydrosol Extract of Ballota nigra L. and their Protective Effects Against the Black Rot of Tomatoes
• Formulation of Stable Frying Oil for Food Industry by Using Various Edible Oils and Antioxidants
• The Effect of Different Roasting Durations on the Acrylamide Concentrations in the Arabic Coffee Beverages open access plus
• Risk Assessment of Sulphite Exposure through Foods Among Adolescents of Delhi (India)
• The Difference in Colour Shifting of Clitoria ternatea L. Flower Extract at pH 1, 4, and 7 During Storage
• Physicochemical and Antioxidant Properties of Iranian Commercial Honeys
• Microbial Profiling of Malera and Phab: Starters Used for Preparing Traditional Fermented Foods and Beverages in Himachal Pradesh, India
• Hypotensive Effect of Hydroalcoholic Ziziphus jujuba Extract on Normotensive Rats
• Inflammatory Potential of Diet and the Risk of Prostate Cancer: A Casecontrol Study in the West of Iran
• Physicochemical Characteristics and In Vitro Starch Digestibility of Spontaneously Combined Submerged and Solid State Fermented Cassava (Manihot esculenta Crantz) Flour
• Frequency and Causes of Consuming Sports Supplements and Understanding their Side Effects Among Bodybuilders in Fitness Gyms of Kermanshah City
• Effects of Annurca Apple (Malus pumila cv Annurca) Polyphenols on Breast Cancer Cells
• New Derivatization Methodology of 4-aminobenzoic Acid from its Dietary Supplements: Kinetic Spectrophotometric Methods for Determination

For details on the articles, please visit this link: http://www.eurekaselect.com/node/612/current-nutrition-food-science/issue/15/2582/7/9389

Today is World Iodine Deficiency Day, 2019!

 

Bentham Science publishes articles related to World Osteoporosis Day in its Subscription based journals including:

1. Current Nutrition & Food Science
2. Endocrine, Metabolic & Immune Disorders – Drug Targets   

For eBooks, please find the link here consisting of all relevant eBooks and avail our 30% DISCOUNT OFFER on related eBooks!

 

Micronutrient deficiencies

Iodine deficiency disorders

Iodine deficiency is the world’s most prevalent, yet easily preventable, cause of brain damage. Today we are on the verge of eliminating it – an achievement that will be hailed as a major public health triumph that ranks with getting rid of smallpox and poliomyelitis.

The challenge

Iodine deficiency disorders (IDD), which can start before birth, jeopardize children’s mental health and often their very survival. Serious iodine deficiency during pregnancy can result in stillbirth, spontaneous abortion, and congenital abnormalities such as cretinism, a grave, irreversible form of mental retardation that affects people living in iodine-deficient areas of Africa and Asia. However, of far greater significance is IDD’s less visible, yet pervasive, mental impairment that reduces intellectual capacity at home, in school and at work.

A few salient facts

• Iodine deficiency is one of the main cause of impaired cognitive development in children.
• The number of countries where iodine deficiency is a public health problem has halved over the past The number of countries where iodine deficiency is a public health problem has halved over the past decade according to a new global report on iodine status.
• 54 countries are still iodine-deficient.
• Efforts are required to strengthen sustainable salt ionization programmes.

 

Today is World Food Day, 2019!

 

 

World Food Day is celebrated every year on 16 October to commemorate the founding of FAO in 1945. Events are organized in over 150 countries across the world, making it one of the most celebrated days of the UN calendar. These events promote worldwide awareness and action for those who suffer from hunger and for the need to ensure food security and nutritious diets for all.

World Food Day is a chance to show commitment to Sustainable Development Goal (SDG) 2 – to achieve Zero Hunger by 2030. It’s also a day for us to celebrate the progress made towards reaching #ZeroHunger – WHO

 

Bentham Science publishes articles related to WORLD FOOD DAY in its Subscription based journals including:

• Current Nutrition & Food Science
• Recent Patents on Food, Nutrition & Agriculture
• Current Nutraceuticals

 

For eBooks, please find the link here consisting of all relevant eBooks and avail our 20% DISCOUNT OFFER on related eBooks!

New Issue | Current Nutrition & Food Science; Volume 15 Issue 4

Current Nutrition & Food Science publishes frontier research on advances in food and nutrition pertaining to their nutrition value, their impact on health and disease and their molecular and biochemical actions. The journal aims to publish high quality original research and full-length/mini review articles, and thematic issues. The journal is essential reading for all nutrition and food scientists.

 

 

Articles from the journal: Current Nutrition & Food Science; Volume 15 Issue 4

• Therapeutic and Nutraceutical Potential of Bioactive Compounds in Aegle marmelos (L.): An Overview
• Vitamin B12: From Deficiency to Biotechnological Solution
• A Renewable Source as a Functional Food: Chia Seed
• Nutraceuticals from Marine Bionetworks
• Evaluation of the Phenolics and in vitro Antioxidant Activity of Different Botanical Herbals Used for Tea Infusions in Brazil
• LegumeDB: Development of Legume Medicinal Plant Database and Comparative Molecular Evolutionary Analysis of matK Proteins of Legumes and Mangroves
• Estimation of Nutritional and Mineral Contents of Eleusine coracana and Echinochloa frumentacea – Two Edible Wild Crops of India
• Protein Quality, Secondary Structure and Effect of Physicochemical Factors on Emulsifying Properties of Irvingia gabonensis Almonds
• In vitro Antioxidant, Antibacterial Activities and HPLC-TOF/MS Analysis of Anvillea radiata (Asteraceae) Extracts
• Chemical Kinetic Modeling of Nutricereal based Fermented Baby Food for Shelf Life Prediction
• Chemical Composition and Nutritional Analysis of Seeds Cactus (Opuntia ficus-indica.L)
• Cardioprotective Activity of Agaricus bisporus Against Isoproterenol- Induced Myocardial Infarction in Laboratory Animals
• Influence of Processing Treatments on Nutritional and Physicochemical Characteristics of Buckwheat (Fagopyrum esculentum)

 

For details on the articles, please visit this link: http://www.eurekaselect.com/node/612/current-nutrition-food-science/issue/15/2582/4/9053

National Nutrition Week 2018!

 

 

“We all know that National Nutrition Week is being observed from 1st to 7th September. The main objective of this event highlights the importance to learn and spread awareness about the importance of child nutrition. Moreover, this week is surrounded by the notion that is to intensify awareness generation on the importance of nutrition for health,which directly and indirectly puts significant impact on the productivity, development and economic growth, eventually affecting the Nation’s Development”

 

 

Bentham Science publishes articles related to Nutrition for Health in its high impact journals including:

• Current Nutrition & Food Science
• Recent Patents on Food, Nutrition & Agriculture 

To Avail 20% Discount on related eBooks, kindly visit: https://ebooks.benthamscience.com/

 

 

WISHING A VERY HAPPY BIRTHDAY PROF. UNDURTI N DAS!

PROF. UNDURTI N DAS

EDITOR-IN-CHIEF: CURRENT NUTRITION & FOOD SCIENCE

President and CEO, UND Life Sciences
Battle Ground
WA 98604
USA

PRESS RELEASE – Background radiation in UAE’s agricultural topsoil found to be lower than global average

This article by Dr. Rahaf Ajaj et al. is published in Current Nutrition & Food Science, Volume 14, 2018

 

A team of researchers in the United Arab Emirates have revealed the presence of a significantly lower level of background radiation present in the nation’s agricultural topsoil in comparison to the average level of radiation around the world. The team, led by researchers from United Arab Emirates University, University of Sharjah and Federal Authority for Nuclear Regulation (FANR), published their findings in Current Nutrition & Food Science. The study is the first of kind and represents the first baseline reference survey of background radiation levels in agricultural land in UAE.

Background radiation occurs due to the presence of naturally radioactive isotopes such as, 226Ra, 232Th, and 40K. Humans receive the majority of radiation dosages from naturally occurring sources which includes soil present on agricultural land. The researchers gathered topsoil samples from 145 different farm locations in the country. Each location was mapped with a geographic information system (GIS). Radiation levels in each sample were measured using high-resolution gamma-ray spectrometry. The resulting annual radiation dosage for individuals estimated from the study were revealed to be half the recommended radiation dosages in both indoor and outdoor environments. The results also show that the distribution of radioactivity levels across the different geographical points is uniform.

While natural background radiation is not necessarily a health risk to humans, it is important in measuring the environmental overall radiation level in a location and maintaining a relevant GIS database. For UAE this is especially critical in key environmental impact assessment studies as the country prepares to operate the Barakah nuclear power plant – the first of its four planned civilian nuclear power plants to operate between 2018-2020 – in an effort to meet the nation’s growing energy demand. The current study also paves the way for further investigations on the uptake of radionucleotides by local plants and livestock (and by extension, the accumulated radiation levels within), the relative levels of radiation in chemical fertilizers and further improvements to the UAE’s radiation level mapping databases. Researchers in other countries can also use the findings to compare geographic data for radiation levels in their region to the corresponding data in the UAE.

For more information about this study, please visit: http://www.eurekaselect.com/160067

ARTICLE TO READ ON HEALTHY WEIGHT WEEK

Ochratoxin A: From Safety Aspects to Prevention and Remediation Strategies

Journal: Current Nutrition & Food Science

Author(s): Shadi Choupankareh, Farimah Beheshti, Sareh Karimi, Hamid Reza Sadeghnia, Hassan Rakhshandeh, Mohsen Rezaeipour, Mahmoud Hosseini

 

Graphical Abstract:

Abstract:

Background: Mycotoxins, which are toxic metabolites produced by specific fungi in food crops, can cause serious problems for human’s health. Ochratoxin A is a natural toxin produced by Aspergillus spp. and Penicillium spp. These fungi can grow in different plants and climates, and therefore, contaminate the crops all over the world. Ochratoxin A, as one of the most common mycotoxin, is a potentially carcinogen biometabolite found in a wide range of foods from cereals to spices.

Objective: This review illustrates the efficient prevention and remediation strategies to eliminate this hazardous mycotoxin. Its chemical structure, toxic effects, and safe intake will be briefly described.

Results: The variety strategies have been used to decrease OTA in foods. Some of the important techniques for OTA decontamination are physical and biological methods. Physical decontamination is through the application of heat, microwaves and radiation. The biological decontamination of mycotoxins which are done by microorganisms via the degradation and binding. Saccharomyces cerevisiae, Xanthophyllomyces dendrorhous and Phaffia rhodozyma are the common microorganisms used for remediation of OTA. The combination of probiotics and prebiotics is eficient on toxin removal. Among probiotics Lactobacillus acidophilus is the most popular one.

Conclusion: physical methods especially hot processing have some disadvantages in the food appearance and nutritional values. The biological methods are so popular recently. Using probiotics to remove OTA in contaminated foods seems highly efficient and also environmentally friendly.

Read more here: http://www.eurekaselect.com/152525

 

 

MOST ACCESSED ARTICLE – Intestinal Absorption and Factors Influencing Bioavailability of Magnesium- An Update – Current Nutrition & Food Science

Journal: Current Nutrition & Food Science

Author(s):  Jan Philipp Schuchardt, Andreas Hahn

Graphical Abstract:

 

Abstract:

Background: Information on the bioavailability of the essential mineral Mg2+ is sparse.

Objective/Method: Evaluation of the present knowledge on factors influencing the bioavailability and intestinal absorption of Mg2+.

Results: Mg2+ is absorbed via a paracellular passive and a transcellular active pathway that involves TRPM6/7 channel proteins. The bioavailability of Mg2+ varies within a broad range, depending on the dose, the food matrix, and enhancing and inhibiting factors. Dietary factors impairing Mg2+ uptake include high doses of other minerals, partly fermentable fibres (e.g., hemicellulose), non-fermentable fibres (e.g., cellulose, lignin), phytate and oxalate, whereas proteins, medium- chain-triglycerides, and low- or indigestible carbohydrates (e.g., resistant starch, oligosaccharides, inulin, mannitol and lactulose) enhance Mg2+ uptake. The Mg2+ dose is a major factor controlling the amount of Mg2+ absorbed. In principle, the relative Mg2+ uptake is higher when the mineral is ingested in multiple low doses throughout the day compared to a single, large intake of Mg2+. The type of Mg2+ salt appears less relevant than is often thought. Some studies demonstrated a slightly higher bioavailability of organic Mg2+ salts compared to inorganic compounds under standardized conditions, whereas other studies did not.

Conclusion: Due to the lack of standardized tests to assess Mg2+ status and intestinal absorption, it remains unclear which Mg2+ binding form produces the highest bioavailability. The Mg2+ intake dose combined with the endogenous Mg2+ status is more important. Because Mg2+ cannot be stored but only retained for current needs, a higher absorption is usually followed by a higher excretion of the mineral.

To access the article, please visit: http://www.eurekaselect.com/151969