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Valorization and Chemical Constituents Assessments of Khalas Dates Fruit, Syrup and Pits
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Introduction World yield of date fruits (Phoenix dactylifera L.) was 9.45 million tons in 2020, of which Saudi Arabia produced 1.54 million tons1. There are more than 400 types of dates fruits in Saudi Arabia and each has a different taste and texture2. The Saudi Arabia takes advantage of being the second largest producer of […]
A Bibliometric Framework for Quantifying Research on Kimchi, a Staple Korean Dish
Introduction Asians are seen to have a great love for side dishes as they add more flavours to the main meal making it more enjoyable. Kimchi has become a global dish due to its gut-friendly benefits. It is a spicy fermented vegetable found as an accomplishment in almost every traditional South Korean meal 1. The […]
Vitamin D on COVID-19 Patients During The Pandemic, 2022. A systematic Review and Meta-Analysis
Introduction The Coronavirus Disease 2019 (COVID-19) pandemic is a serious global threat resulting from the spread of the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) infection. SARS-CoV-2 had affected nearly 306 million cases and resulted in more than 5.4 million deaths as of early January 2022 1. The severity of the SARS-CoV-2 infection depends on the […]
The Impact of COVID-19 Pandemic on Food and Nutrition Security and Dietary Habits among Syrian Refugees in Camps: A General Review
Introduction When a person does not always have access to enough food that meets their nutritional demands for an active and healthy life while also taking into account their favorite foods, it is said that they are experiencing food insecurity 1. According to the Food and Agriculture Organization (FAO), 688 million people worldwide, or one […]
Starch Nanocrystal and its Food Packaging Applications
Introduction Food is one of the basic human needs. Foods derived from plants and animals contain essential nutrients such as moisture, carbohydrates, proteins, fats, minerals, vitamins, and other non-nutrients.1 Food items get spoiled due to biological, chemical, environmental or physical factors. Among them, the biological (caused by microorganisms) and environmental factors including temperature, moisture, oxygen, […]
Nutritional Composition and Antinutrient to Mineral Molar Ratios of Selected Improved Common Beans Grown in Kenya
Introduction Common beans (Phaseolus vulgaris L.) are considered an affordable nutrient-rich food consisting of protein, vitamins, complex carbohydrates (slowly digestible starch and fiber), and micronutrients such as zinc and iron1. The protein in beans is high in lysine, which is limited in staple foods such as cassava, rice, and maize 2. In addition, the production […]
The Effectiveness of Implementation of Healthy Living Community Movement in Overcoming Metabolic Syndrome among Female Workers in East Kalimantan, Indonesia
Introduction The metabolic syndrome is a combination of metabolic risk factors that include abdominal obesity, high blood sugar, abnormal cholesterol levels, and hypertension 1. This disease is initiated with central obesity and is closely related to a higher risk of cardiovascular disease and diabetes mellitus. According to the International Diabetes Federation (IDF), the metabolic syndrome […]
Characterization of Polyphenol Oxidase (PPO) from Blackberry Thorny Wild Rubus Fruticosus and its Inhibition using Natural Extracts
Introduction The thorny wild blackberry (Rubus fruticosus) has a short post-harvest lifespan; therefore, it loses its quality due to its extremely fragile structure and breathing high rate. It cannot be kept in the air, even for a short period of two or three days 1. The consumption of this fruit is still considered very low 2-3 […]
Nutraceutical Prospects and Antioxidant Activity of White and Red Water Lily Stem Available in Bangladesh
Introduction Malnutrition and nutritional problems are current issues of grave concern in third-world nations. Dietary deficiencies of both macro- and micro-nutrients or in combined cause the aforementioned lethal issues1. Although malnutrition has decreased steadily in Bangladesh, micronutrient deficiencies and non-communicable diseases (NCD) like cardiovascular disease, atherosclerosis, cancer, constipation, and irritable bowel syndrome (IBS) have increased […]
Formula Optimization and Physicochemical Characterization of Tempe Drink Powder
Introduction Tempe is one of the Indonesian food products that is made from synergetic fermentation of soybean with the help of mold (Rhizopus spp) and lactic acid bacteria1. Compared with soybean, Tempe has a higher protein and carbohydrate digestibility. During the fermentation process, the occurrence of enzymatic hydrolysis helps in breaking down the complex compounds […]
Consumption of Cruciferous Foods, Ingestion of Glucosinolates and Goiter in a Region of Eastern Algeria
Introduction Endemic goiter in Algeria is a significant health problem. However, iodine deficiency as the etiological factor is incompletely demonstrated so far.1 Many authors report that the variation in the prevalence of goiter in regions (Venezuela, Ecuador, New Guinea and Pisiculla) with a similar degree of iodine deficiency indicates that other causes are involved.2,3 These […]
Low 25 Hydroxyvitamin D and High Leptin Level as Risk Factors of Metabolic Syndrome in Obese Women
Introduction Obesity caused various health problems in women, such as insulin resistance, reproduction disorders, infertility, increased obstetric risk, diabetes, cardiovascular disease, and osteoporosis. Women have high risk to obesity because of several factors, namely hormonal factor, diet, lifestyle, and several reproduction stages, such as, pregnancy, giving birth, breastfeeding, parenting, and menopause which are closely related […]
Optimization of Vitamin E Extraction from Rice Bran Oil Deodorizer Distillate using Response Surface Methodology
Introduction RBODD is a low-priced secondary product of refinery rice bran oil in the deodorization step1. Normally, RBODD is utilized as an animal feed ingredient2. However, it contains various health-promoting components, e.g. tocopherol, tocotrienol, phytosterols, squalene, and gamma oryzanol3. Consequently, RBODD is an interesting source of those compounds, and earlier research looked into their extraction […]
Effect of Storage Condition on Retention of Vitamins in Selected Commercial Fortified Maize Flour in Kenya
Introduction Micronutrient deficiency is one of the main global health concerns. It is projected that more than two billion suffer from micronutrient deficiencies worldwide 1,2. The majority of people in low-income nations are often lacking in a variety of micronutrients 2. When people do not have access to micronutrient-rich foods including fruits, vegetables, animal products, […]
Effects of Walking Exercise Program Based on Duration on the Body Composition and Lipid Profile in Overweight and Obesity Female College Students
Introduction Being overweight can cause severe problems and they have also become a global epidemic. The prevalence of obesity and overweight among adults aged 18 years, was 13% and 39%, respectively1. Furthermore, the Basic Health Research 2018 in Indonesia revealed that the number of cases among people over 18 years increased by 13.6% and 21.8%, […]
Assessment of Food and Nutrition Insecurity Using Food Consumption Data in Central Sudan
Introduction Many definitions that reflect/ describe the main concepts of food security have been launched during the last decade. The term food security has been defined as follows: “Food security exists when all people, at all times, have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food […]
Nutrition Education Intervention to Promote Nutrition Knowledge in Preschool Children at District of Leiria, Portugal
Introduction It is in childhood that children begin to acquire important knowledge that will influence their future food choices and preferences. Healthy eating habits will prevent the development of several diseases such as malnutrition, overweight, anemia, dental caries, and stunting 1,2. Several factors influence children’s food choices, including the lack of knowledge about what an […]
Advances in Nutrigenomics and Applications in Public Health: A Recent Update
Introduction The recent emergence of the Omics era has resulted in an upsurge of the new term “Nutritional Genomics”. The Nutritional genomic area is divided into two parts: first Nutrigenomics ie the study of the interaction between the genetic material with the dietary components and associated regulations in the metabolism of nutrients mainly proteins; second […]
Self-Reported Dietary Habits and Intensity of Negative Emotions: From a Population of Moroccan University Students.
Introduction Emotional disorders are an ever-increasing problem in our society, accounting for a significant portion of the global burden of disease. In terms of morbidity costs, mental health disorders are second only to heart disease.1In the field of mental health, affective disorders may be referred to as mood disorders or mood swings. Depression and anxiety […]
Determinants of Healthy Food Consumption and the Effect of Saudi Food Related Policies on the Adult Saudi Population, a National Descriptive Assessment 2019
Introduction The global and Middle East nutritional transition, including the Kingdom of Saudi Arabia (KSA), has raised the burden of chronic and non-communicable diseases (NCDs). From 1961 until 2007, the Food and Agriculture Organization of the United Nations (FAO) revealed an increased food intake in KSA1. KSA is the world’s 15th most obese country, with […]
Inhibition of Colon Cancer Cells via Apoptosis Pathway by Ethanolic Extract of Andaliman (Zanthoxylum acanthopodium DC.) Fruits
Introduction Andaliman (Zanthoxylum acanthopodium DC.) has been used as a food condiment in traditional cuisine for centuries in Batak ethnic in North Sumatra, not only because of its unique flavor, but it is also known to have folkloric usage against diarrhea, stomach ache, toothache, and used as the food preservative. The plant is a low […]
The Physicochemical Analysis and Anthocyanin Level of Malaysian Purple Sweet Potato Cracker
Introduction Sweet potatoes are widely grown for their nutritive and health-promoting properties. 1,2 It also has a large influence on food security. The FAO 3 also recommends sweet potato as a nutritious food because beneficial metabolites such as β-carotene, anthocyanins, vitamins (B1, B2, C, and E), and minerals are present (Ca, Mg, K, and Zn).4,5 […]
Adherence and Barriers to Medical Nutrition Therapy and the Effect on Glycemic Control among Individuals with Type 2 Diabetes in India
Introduction Diabetes Mellitus (DM) has tripled in number over the past 20 years, and rapidly increasing the health challenges of the 21st century world wide1 . The scenario in India is not different. According to the National Non Communicable Disease Monitoring Survey (NNMS) of India, the prevalence of DM in adults in India is 9.3%², […]
Effects of Physicochemical Characteristics and Storage Stability of Porcine Albumin Protein Hydrolysates in Pork Sausage
Introduction Animal blood accounts for up to 4% of the weight of live animals or 6-7% of the meat content of carcasses as a by-product.1 A variety of removal techniques are commonly used, such as drying and incineration, as animal blood produced in slaughterhouses is problematic due to its very high contamination load when disposed […]
Development of Powdered Mixed Green Tea and Okra Beverage Product by Spray Drying
Introduction Tea, such as green tea, is a preferred herbal drink consumed globally. Tea comes from the plant (Camellia sinensis) and is drunk in various forms globally, such as green tea or black tea. The health benefits of polyphenol compounds found in green tea have been broadly studied for at least fifteen years. The consumption […]
Effects of Wet Processing on Physicochemical and Functional Characteristics of Millet Flour
Introduction Millets originated primarily in South-East Asia, Eurasia, and East & West Africa. They are widely variable, small seed plants belonging to the Eragrostideae, Paniceae, and Andropogoneae tribe of grasses of the Poaceae plant family. Apart from sorghum (Sorghum bicolor), pearl millet (Pennisetum glaucum) and finger millet (Eleusine coracana) are considered significant millet in India. […]
Black Rice Extract Induced Apoptosis and Cell Cycle Arrest on Human Cancer Cell Lines
Introduction The International Agency for Research on Cancer, reported a continuing rise in the number of cancer patients. According to GLOBOCAN figures for 2020, nearly 10.0 million people died from cancer, and there were 19.3 million new occurrences of the disease. According to reports, breast, lung, colorectal, prostate, and stomach cancers are the main killers […]
Knowledge, Attitude and Involvement of First-Time Fathers in Infant and Young Child Feeding and Care Practices
Introduction The foundations for optimum growth and development across the life span are established during the first 1000 days of life, which is a critical period between a woman’s pregnancy and her child’s second birthday.1 It is documented that South Asia has a large rate of mortality which occurs in children below 5 years of […]
Nutrition, Weight Gain, and Length of Stay of the NICU Infants Who Were not Placed in their Mothers’ Arms
Introduction The neonatal period covers the first 28 days of life. This first 28-day period is the period when the risk of death in children is highest. Neonatal deaths account for 45% of all underfive deaths worldwide. This means 2.7 million deaths every year 1 Most neonatal deaths in the world occur in low- and […]
Study of Selected Beverages with β-Glucan from Oats and Barley on Physical Properties, Sensory Perception, Glycemic Index and Satiety
Introduction In this modern era, processing and manufacturing of food have increased tremendously. However, food processing could lead to […]
Inhibition of Pathogenic Microbes by the Lactic Acid Bacteria Limosilactobacillus fermentum Strain LAB-1 and Levilactobacillus brevis Strain LAB-5 Isolated from the Dairy Beverage Borhani
Introduction Inhibition of pathogenic bacteria by the microbes that naturally exist in our regular diets can be remarkably beneficial to our health considering the pathogens’ biocontrol and disease prevention. Foods that offer such additional benefits than providing mere energy are also highly desirable to the health-conscious consumers.1 When the pathogen-inhibition is of concern, lactic acid […]
Performance of Mixed-Microbial Culture from Civet Fecal Suspensions on Physicochemical Composition of Wet Fermented Arabica Coffee
Introduction Currently, coffee has been one of the most notable commercially traded products in the world market since it has become the most popular beverageworldwide.1 The various tastes of the coffee beverage are typically influenced by some factors including a plant variety or cultivar, the areas of cultivation, cultivation methods, quality of the plant seeds, […]
Nutritional Behaviour of Adolescents and the Impact of COVID-19 on a Diet in Saudi Arabia
Introduction Over the past five decades, a dramatic transition has occurred in global diet and activity levels. During the 1970s, the consumption of processed foods, the emergence of fast-food restaurants, and the global availability and use of cheap edible oils and sweetened drinks began to change the dietary habits of many population groups1. Increased consumption […]
An Analysis of the Contributors and Factors Influencing Dietary Patterns among the Elderly Population
Introduction Dietary habits have shifted dramatically over the last few decades.1-3 Changes between our ancestral ancestors’ eating patterns and the patterns nowadays prevalent in developed countries appear to have significant health repercussions. Humans are now dealing with diet-related issues which were previously unimportant. Chronic illness in elderly people may have had little impact during evolution, […]
Fragile Effects of Climatic Variation on Goat Protein and its Products: A Review
Introduction Since the beginning of human history, people have relied on goats for both their milk and their meat. Goats have numerous characteristics that are advantageous to smaller communities, including as cheap production costs, minimal feed needs, short generation intervals and the ability to provide a steady supply of tiny volumes of milk that is […]
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