Displaying publications 1 - 20 of 172 in total

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  1. Tiger Milk Mushroom: A Comprehensive Review of Nutritional Composition, Phytochemicals, Health Benefits, and Scientific Advancements with Emphasis on Chemometrics and Multi-Omics
    Wong XK, Alasalvar C, Ng WJ, Ee KY, Lam MQ, Chang SK
    Food Chem, 2024 Nov 30;459:140340.
    PMID: 38986197 DOI: 10.1016/j.foodchem.2024.140340
    This article presents a comprehensive overview of tiger milk mushroom (TMM), covering its nutritional composition, phytochemicals, health benefits, and related scientific advancements. It describes various potential positive health benefits of TMM, including anticancer, anti-inflammatory, respiratory function enhancement, antioxidant, anti-aging, neuroprotective, photoprotective, antidiabetic, wound-healing, and anti-HIV, among others. This article also underlines the importance of further research into the phytochemicals present in TMM for additional discoveries. It underscores the importance of further research into phytochemicals content of TMM for additional discoveries and emphasizes the potential applications of TMM in nutrition, health, and well-being. Sophisticated techniques, such as chemometrics and multi-omics technologies revealed latest scientific advancements of TMM. This comprehensive overview provides a foundation for future research and development in harnessing TMM's potential for human health.
    Matched MeSH terms: Nutritive Value*
  2. Changes in antioxidant and antibacterial activities as well as phytochemical constituents associated with ginger storage and polyphenol oxidase activity
    Ghasemzadeh A, Jaafar HZ, Rahmat A
    BMC Complement Altern Med, 2016 Sep 29;16(1):382.
    PMID: 27687000
    Herbal materials should be stored at optimal conditions in order to retain their nutritional quality. Proper storage has a significant impact on the quality of the herbs and spices.
    Matched MeSH terms: Nutritive Value
  3. Fulltext Evaluation of nutrients in bread: a systematic review
    Aghalari Z, Dahms HU, Sillanpää M
    J Health Popul Nutr, 2022 Nov 14;41(1):50.
    PMID: 36376938 DOI: 10.1186/s41043-022-00329-3
    BACKGROUND: A balanced and optimized amount of nutrients in bread, which is the main food in many countries, is necessary to maintain human health. Considering the importance of nutritional values of bread in the food basket of Iranian households, the purpose of this study was to determine the nutrients and their concentrations in breads consumed in Iran.

    METHODS: This systematic review study was performed to determine the types of nutrients in breads consumed in Iran by searching reputable international databases including Scopus and Google scholar, PubMed, Science direct, ISI (Web of Science). Data were collected according to inclusion and exclusion criteria and by searching for relevant keywords, emphasizing the types of nutrients in breads consumed in Iran. Qualitative data were collected using the standard PRISMA checklist (preferential reporting items for systematic reviews and meta-analysis). After verifying the quality of the articles, the information was entered into a checklist such as the name of the first author and year of publication of the research, type of study, number of samples, type of nutrition, type of bread and amount of nutrition measured.

    RESULTS: After reviewing the information and quality of articles, 10 articles were qualified for systematic review. The review of the articles showed that different breads were experimented, including: Sangak, Barbari, Taftoon, Lavash, French and local bread. The highest number of experimented bread samples was Sangak. Examination of the articles showed that 6 nutrients were experimented in different breads such as Fe, K, Mg, Ca, Cu and Zn. The highest number of experimented in breads was related to the amount of Zn (13 times) and Cu (10 times), respectively. The results of quality assessment of articles showed that most of the studies were of good quality. The results of articles on the amount of nutrients measured in different breads showed that only in two articles the amount of nutrients was reported to be desirable. In most articles, the amount of nutrients in breads was reported to be lower or higher than standard.

    CONCLUSION: The results of this study showed that the concentration of nutrients in most articles was undesirable. It is suggested that optimal methods of enrichment of breads and flours be done with interdisciplinary cooperation between food hygiene, environmental health, nutrition, farmers and bakers. It is recommended that food hygiene and environmental health researchers investigate other nutrients (including phosphorus, selenium, manganese, boron and molybdenum) in breads and other staple foods used by people to constructive and practical measures to increase public health.

    Matched MeSH terms: Nutritive Value
  4. Fulltext Techno-economic assessment and innovative production of nutrient-rich jam, jelly, and pickle from Sonneratia apetala fruit
    Uddin MR, Siddique MAB, Sultana S, Bithi UH, Akter N, Idris AM, et al.
    PLoS One, 2024;19(12):e0311846.
    PMID: 39630685 DOI: 10.1371/journal.pone.0311846
    Sonneratia apetala, a nutrient-rich mangrove fruit, presents an opportunity for innovative food product development, offering potential health benefits and economic value through the creation of jam, jelly, and pickle. This innovative invention reveals the nutritional content including vitamins and minerals of Sonneratia apetala jam, jelly, and pickles from Nijhum Dwip in Hatiya Upazila, Noakhali District. These products contain Na, Mg, K, Ca, Mn, Fe, Cu, and Zn, which are essential for human nutrition. The texture and sensory qualities of the products depend on their Total Soluble Solids (TSS), acidity, moisture, pH, and total sugar content, with each parameter receiving an average score of 7 to 8 out of 9 (hedonic scale). Trace amounts of Cd, Cr, Pb, and Hg were found to be significantly below the safe consumption limits. F-, Cl-, SO42-, soluble and total PO43- concentrations were also below safety thresholds. The moisture, ash, protein, fat, fiber, pectin, sugar, carbohydrate, and caloric values highlight the dietary benefits and energy content of these products. The products exhibited higher levels of vitamin C and minerals compared to other citrus fruits. All tested parameters met safe consumption standards, ensuring product safety. These products underwent testing for Heterotrophic Bacterial Count to guarantee their safety. A one-year shelf life is ensured by conducting quarterly storage data checks and organoleptic tests by a 10-member jury panel. The one-way ANOVA test for sensory analysis and shelf life detection indicates statistically significant results. These products help mitigate nutrient deficiencies and promote health by regulating the diet. Applying this technology in grassroots jam, jelly, and pickle production could potentially boost the local economy by approximately $10,000 annually through the creation of small industries among the coastal population.
    Matched MeSH terms: Nutritive Value*
  5. The nutritional properties of red palm oil
    Rosedale JL, Oliveiro CJ
    Malayan Medical Journal, 1934;9:140-5.
    Matched MeSH terms: Nutritive Value
  6. The nutritive value of rice
    Rosedale JL
    Journal of the Malaya Branch of the British Medical Association, 1939;3:213-27.
    Matched MeSH terms: Nutritive Value
  7. Legislation--Impact and Trends in Nutrition Labeling: A Global Overview
    Kasapila W, Shaarani SM
    Crit Rev Food Sci Nutr, 2016;56(1):56-64.
    PMID: 24987986 DOI: 10.1080/10408398.2012.710277
    The need for accurate nutrition labeling on food products has never been greater. Obesity has assumed near-epidemic levels in both industrialized and emerging nations in recent years, and governments and consumer groups around the world are looking for ways to improve the nutritional choices for their citizenry while simultaneously balancing their freedom of choice through the use of nutrition labeling. Despite increasingly aggressive efforts by government and industry organizations to raise consumer awareness, though, many consumers either do not consult nutrition labels or they are not in a position to interpret the information on these labels accurately. To gain some fresh insights into nutrition labeling practices worldwide, this paper provides a review of the relevant peer-reviewed, scholarly, and government literature to describe regulations enacted to date, evolving and future trends, and the likely impact of food product labels. In this regard, the paper highlights similarities and discrepancies that exist, identifies gaps, and gives directions for the future.
    Matched MeSH terms: Nutritive Value*
  8. PORIM International Palm Oil Development Conference. Kuala Lumpur, Malaysia, September 5-8, 1989
    Am J Clin Nutr, 1991 04;53(4 Suppl):989S-1086S.
    PMID: 1672786 DOI: 10.1093/ajcn/53.4.989S
    Matched MeSH terms: Nutritive Value*
  9. Fulltext Nutritional Profiling of Wild Edible Plants: Quantification of Macronutrients and Minerals via Energy Dispersive X-ray (EDX) Fluorescence Spectroscopy
    Ibrahim M, Akhtar N, Khan A, Sara, Anwar Y, Wong LS, et al.
    Braz J Biol, 2024;84:e287349.
    PMID: 39775662 DOI: 10.1590/1519-6984.287349
    The wild edible plants offer a valuable resource for food and human nutrition. The current study aimed to analyze the proximate composition and ethno-medicinal profiles of twenty selected wild edible plants from the Malakand District, Pakistan. The proximate composition (moisture, ash, crude protein, crude fat, and dietary fiber) was analyzed following Association of Official Agricultural Chemists (AOAC) protocols. Ethno-medicinal profiles were obtained through semi-structured interviews with local informants. Mineral elements were analyzed using Energy Dispersive X-ray Fluorescence (EDX) Spectroscopy. The normalized variation matrix and centered log ratio (CLR) biplot were used to assess linear associations between nutritional components. The results revealed significant variations in the nutritional components and mineral contents among the studied plant species. Higher crude carbohydrates (64.48%) were scrutinized in Ziziphus jujuba, followed by proteins (19.90%) in leaves of Solanum nigrum, fiber (19.50%) in Caralluma tuberculata and fats (6.12%) in Mentha spicata. A maximum energy value of 332.34 Kcal/100g was calculated for leaves of Solanum nigrum. The concentrations of carbon (C) in Mentha longifolia were (60.20%), followed by oxygen (46.06%) in Ziziphus jujuba, potassium (10.80%) in Rumex dentatusand nitrogen (7.98%) in Nasturtium officinale. The centered log ratio biplot confirms strong relationships between moisture, energy, carbohydrates, fibers, and ash content, while protein and fat concentrations exhibit a separate pattern. The findings provide valuable insights into the compositional data analysis of edible plant species, suggesting interdependencies among carbohydrate, energy, moisture content, and fibers. Additionally, the results of our current study showed that all of these selected wild edible plants have the potential to provide humans with important macronutrients and elements.
    Matched MeSH terms: Nutritive Value*
  10. Balanced diets in food systems: Emerging trends and challenges for human health
    Sammugam L, Pasupuleti VR
    Crit Rev Food Sci Nutr, 2019;59(17):2746-2759.
    PMID: 29693412 DOI: 10.1080/10408398.2018.1468729
    Processed foods, generally known as modified raw foods produced by innovative processing technologies alters the food constituents such natural enzymes, fatty acids, micronutrients, macronutrients and vitamins. In contrast to fresh and unprocessed foods, processed foods are guaranteed to be safer, imperishable, long lasting and consist high level of nutrients bioactivity. Currently, the evolution in food processing technologies is necessary to face food security and safety, nutrition demand, its availability and also other global challenges in the food system. In this scenario, this review consists of information on two food processing technologies, which effects on processed foods before and after processing and the impact of food products on human health. It is also very well established that understanding the type and structure of foods to be processed can assist food processing industries towards advancement of novel food products. In connection with this fact, the present article also discusses the emerging trends and possible modifications in food processing technologies with the combination of conventional and modern techniques to get the suitable nutritional and safety qualities in food.
    Matched MeSH terms: Nutritive Value*
  11. Fulltext The palm oil debate--health considerations
    Chandrasekharan N
    Med J Malaysia, 1988 Mar;43(1):1-3.
    PMID: 3244313
    Matched MeSH terms: Nutritive Value
  12. Fulltext Recent Techniques in Nutrient Analysis for Food Composition Database
    Md Noh MF, Gunasegavan RD, Mustafa Khalid N, Balasubramaniam V, Mustar S, Abd Rashed A
    Molecules, 2020 Oct 06;25(19).
    PMID: 33036314 DOI: 10.3390/molecules25194567
    Food composition database (FCD) provides the nutritional composition of foods. Reliable and up-to date FCD is important in many aspects of nutrition, dietetics, health, food science, biodiversity, plant breeding, food industry, trade and food regulation. FCD has been used extensively in nutrition labelling, nutritional analysis, research, regulation, national food and nutrition policy. The choice of method for the analysis of samples for FCD often depends on detection capability, along with ease of use, speed of analysis and low cost. Sample preparation is the most critical stage in analytical method development. Samples can be prepared using numerous techniques; however it should be applicable for a wide range of analytes and sample matrices. There are quite a number of significant improvements on sample preparation techniques in various food matrices for specific analytes highlighted in the literatures. Improvements on the technology used for the analysis of samples by specific instrumentation could provide an alternative to the analyst to choose for their laboratory requirement. This review provides the reader with an overview of recent techniques that can be used for sample preparation and instrumentation for food analysis which can provide wide options to the analysts in providing data to their FCD.
    Matched MeSH terms: Nutritive Value
  13. Physicochemical and sensory quality evaluation of chapati (indian flat bread) produced by utilizing underutilized jering (pithecellobium jiringa jack.) legume and wheat composite flours
    Cheng, Y.F., Rajeev Bhat
    International Food Research Journal, 2015;22(6):0-0.
    MyJurnal
    In this study, physicochemical and sensory qualities of substituting jering seed flour into wheat chapatis (unleavened Indian flat bread) were evaluated at different proportions (5, 10, 15, 20 and 100% of jering seed flour). Chapati prepared with 100% of wheat flour was served as control. Results showed wheat-jering composite chapatis had significantly higher protein (12.68-15.55%), ash (1.78-2.32%) and carbohydrate contents (50.78-54.50%) than that of wheat chapatis which served as control (11.49, 1.77% and 51.62%, respectively). As for the fat content, this ranged from 1.19% to 1.03%, corresponding to the levels of jering seed flour substitution. In terms of physical characteristics, the puffed height and extensibility of the composite chapatis decreased progressively as the level of jering seed flour substitution increased. On the other hand, the peak load required to rupture chapatis showed an inverse trend. It increased significantly from 3.26 to 15.96 N. Further, the colour values of composite chapatis showed significant changes when the level of jering seed flour substitution was increased. The L* and b* values decreased while a* value increased. Regarding sensory properties, control wheat chapatis had better acceptability than the composite chapatis. However, all the composite chapatis had significantly higher nutritional values. Based on the generated results, novel chapatis could be formulated by substituting wheat with jering seed flour.
    Matched MeSH terms: Nutritive Value
  14. Fulltext Cassava (Manihot esculenta Crantz): A Systematic Review for the Pharmacological Activities, Traditional Uses, Nutritional Values, and Phytochemistry
    Mohidin SRNSP, Moshawih S, Hermansyah A, Asmuni MI, Shafqat N, Ming LC
    J Evid Based Integr Med, 2023;28:2515690X231206227.
    PMID: 37822215 DOI: 10.1177/2515690X231206227
    Cassava (Manihot esculenta Crantz) is considered one of the essential tuber crops, serving as a dietary staple food for various populations. This systematic review provides a comprehensive summary of the nutritional and therapeutic properties of cassava, which is an important dietary staple and traditional medicine. The review aims to evaluate and summarize the phytochemical components of cassava and their association with pharmacological activities, traditional uses, and nutritional importance in global food crises. To collect all relevant information, electronic databases; Cochrane Library, PubMed, Scopus, Web of Science, Google Scholar, and Preprint Platforms were searched for studies on cassava from inception until October 2022. A total of 1582 studies were screened, while only 34 were included in this review. The results of the review indicate that cassava has diverse pharmacological activities, including anti-bacterial, anti-cancer, anti-diabetic, anti-diarrheal, anti-inflammatory, hypocholesterolemic effects, and wound healing properties. However, more studies that aim to isolate the phytochemicals in cassava extracts and evaluate their pharmacological property are necessary to further validate their medical and nutritional values.
    Matched MeSH terms: Nutritive Value
  15. Fulltext Mushrooms and truffles: historical biofactories for complementary medicine in Africa and in the middle East
    El Enshasy H, Elsayed EA, Aziz R, Wadaan MA
    Evid Based Complement Alternat Med, 2013;2013:620451.
    PMID: 24348710 DOI: 10.1155/2013/620451
    The ethnopharmaceutical approach is important for the discovery and development of natural product research and requires a deep understanding not only of biometabolites discovery and profiling but also of cultural and social science. For millennia, epigeous macrofungi (mushrooms) and hypogeous macrofungi (truffles) were considered as precious food in many cultures based on their high nutritional value and characterized pleasant aroma. In African and Middle Eastern cultures, macrofungi have long history as high nutritional food and were widely applied in folk medicine. The purpose of this review is to summarize the available information related to the nutritional and medicinal value of African and Middle Eastern macrofungi and to highlight their application in complementary folk medicine in this part of the world.
    Matched MeSH terms: Nutritive Value
  16. Is the food environment surrounding schools associated with the diet quality of adolescents in Otago, New Zealand?
    Clark EM, Quigg R, Wong JE, Richards R, Black KE, Skidmore PM
    Health Place, 2014 Nov;30:78-85.
    PMID: 25218636 DOI: 10.1016/j.healthplace.2014.08.008
    Using a sample of adolescents from schools in Otago, New Zealand, associations between food outlets around schools and dietary quality were investigated. Food outlet environment data were derived using GIS data. Multivariate regression analysis results showed that outlet density, in an 800m buffer around schools, of cafes and restaurants, supermarkets and takeaways was associated with higher Diet Quality Index scores in boys, and distance to nearest outlet for convenience stores, cafes and restaurants and supermarkets with lower scores for girls. Effect sizes were small, suggesting that the food environment around schools plays a minor role in adolescent diet quality.
    Matched MeSH terms: Nutritive Value*
  17. Biochemical and nutritional components of selected honey samples
    Chua LS, Adnan NA
    Acta Sci Pol Technol Aliment, 2014 Apr-Jun;13(2):169-79.
    PMID: 24876312
    The purpose of this study was to investigate the relationship of biochemical (enzymes) and nutritional components in the selected honey samples from Malaysia. The relationship is important to estimate the quality of honey based on the concentration of these nutritious components. Such a study is limited for honey samples from tropical countries with heavy rainfall throughout the year.
    Matched MeSH terms: Nutritive Value*
  18. Making use of guava seed (Psidium guajava L): the effects of pre-treatments on its chemical composition
    Chang YP, Tan MP, Lok WL, Pakianathan S, Supramaniam Y
    Plant Foods Hum Nutr, 2014 Mar;69(1):43-9.
    PMID: 24292972 DOI: 10.1007/s11130-013-0396-3
    The guava processing industry in Malaysia produces by-products in the form of seed core and peel. These by-products can be regarded as underused resources but there are concerns about their composition that prevent their use in the food and feed industries. This study aims to analyze the respective effects of heat treatments (boiling or autoclaving) and germination periods on the nutritional composition and phytochemical content of guava seeds. The guava seeds were found to contain 618, 78, 72, and 5 mg/g dry weight total dietary fiber, fat, protein, and ash, respectively. The tannin and saponin contents, but not the phytic acid content, were below the respective anti-nutritional thresholds. The heat treatments did not affect the total dietary fiber and ash contents but reduced all other chemical components to different extents (15-91%). Boiling did not reduce the phytic acid content substantially but autoclaving caused a reduction of 91% to a level below the anti-nutritional threshold. Germination for 14 days caused a significant reduction in nutrient contents in the range of 16-79%. Germination also reduced the phytic acid content by 90% in the seed but did not significantly affect the saponin content. Thus, guava seed can be treated thermally or germinated to manipulate its chemical composition to enable its use in the food and feed industries.
    Matched MeSH terms: Nutritive Value*
  19. Ocean warming and acidification affect the nutritional quality of the commercially-harvested turbinid snail Turbo militaris
    Ab Lah R, Kelaher BP, Bucher D, Benkendorff K
    Mar Environ Res, 2018 Oct;141:100-108.
    PMID: 30119918 DOI: 10.1016/j.marenvres.2018.08.009
    Rising levels of atmospheric carbon dioxide are driving ocean warming and acidification. This could cause stress resulting in decreases in nutritional quality of marine species for human consumption, if environmental changes go beyond the optimal range for harvested species. To evaluate this, we used ambient and near-future elevated temperatures and pCO2 to assess impacts on the proximate nutritional composition (moisture, ash, protein, and lipids), fatty acids and trace elements of the foot tissue of Turbo militaris, a commercially harvested marine snail from south-eastern Australia. In a fully orthogonal design, the snails were exposed to ambient seawater conditions (22 ± 0.2 °C, pH 8.13 ± 0.01-450 μatm pCO2), ocean warming (25 ± 0.05 °C), pCO2 ocean acidification (pH 7.85 ± 0.02, ∼880 μatm pCO2) or a combination of both in controlled flow-through seawater mesocosms for 38 days. Moisture, ash, protein and total lipid content of the foot tissue in the turban snails was unaffected by ocean warming or acidification. However, ocean warming caused a reduction in healthful polyunsaturated fatty acids (PUFA) relative to saturated fatty acids (SFA). Under future warming and acidification conditions, there was a significant 3-5% decrease in n-3 fatty acids, which contributed to a decrease in the n-3/n-6 fatty acid ratio. The decrease in n-3 PUFAs, particularly Eicopentanoic acid (EPA), is a major negative outcome from ocean warming, because higher n-3/n-6 ratios in seafood are desirable for human health. Furthermore, ocean warming was found to increase levels of zinc in the tissues. Calcium, iron, macroelements, microelements and the composition of toxic elements did not appear to be affected by ocean climate change. Overall, the major impact from ocean climate change on seafood quality is likely to be a decrease in healthy polyunsaturated fatty acids at higher temperatures.
    Matched MeSH terms: Nutritive Value*
  20. Fulltext Microalgae for High-Value Products Towards Human Health and Nutrition
    Barkia I, Saari N, Manning SR
    Mar Drugs, 2019 May 24;17(5).
    PMID: 31137657 DOI: 10.3390/md17050304
    Microalgae represent a potential source of renewable nutrition and there is growing interest in algae-based dietary supplements in the form of whole biomass, e.g., Chlorella and Arthrospira, or purified extracts containing omega-3 fatty acids and carotenoids. The commercial production of bioactive compounds from microalgae is currently challenged by the biorefinery process. This review focuses on the biochemical composition of microalgae, the complexities of mass cultivation, as well as potential therapeutic applications. The advantages of open and closed growth systems are discussed, including common problems encountered with large-scale growth systems. Several methods are used for the purification and isolation of bioactive compounds, and many products from microalgae have shown potential as antioxidants and treatments for hypertension, among other health conditions. However, there are many unknown algal metabolites and potential impurities that could cause harm, so more research is needed to characterize strains of interest, improve overall operation, and generate safe, functional products.
    Matched MeSH terms: Nutritive Value*
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