Aktary, Michelle L. Eller, Lindsay K. Nicolucci, Alissa C. Reimer, Raylene A.
Published in
Food & Nutrition Research
Background Dietary intake is an important factor in the development and management of non-alcoholic fatty liver disease (NAFLD); however, optimal dietary composition remains unclear. Moreover, there is minimal evidence on the relationship between dietary intake and markers of liver health in Canadian adults diagnosed with NAFLD. Objective The aim o...
Li, Jianfeng Zhou, Ruiyun Huang, Wei Wang, Jianjun
Published in
Food & Nutrition Research
Objective The aim of this study was to- conduct a meta-analysis of the association of bone mineral density, height, and weight in different populations between vegans and non-vegans. Methods Based on a search of PubMed, Web of Science, MEDLINE, the Cochrane Library, the Wanfang database, and the CNKI database, 14 relevant publications were collecte...
Lv, Yibing Ren, Wenjie Zhang, Yirui Huang, Yun Hao, Ji Ma, Kun Ma, Yuanren Yang, Xinzhou
Published in
Food & Nutrition Research
Background Type 2 diabetes mellitus is primarily caused by insulin resistance (IR) in insulin-sensitive tissues, including liver, white adipose tissues (WAT), and skeletal muscles. Discovering nutritious foods with antidiabetic effects is of great significance. Numerous published reports indicated that protein kinase B (Akt) and glucose transporter...
Chinnappan, Sasikala M. George, Annie Evans, Malkanthi Anthony, Joseph
Published in
Food & Nutrition Research
Background Interest in herbal medicines and non-hormonal therapies for the treatment of menopausal symptoms has increased since the publication of adverse effects of estrogen replacement therapy. Vasomotor symptoms are the most characteristic and notable symptoms of menopause. Objective To investigate the changes in the frequency and severity of ho...
Labba, Inger-Cecilia Mayer Andlid, Thomas Lindgren, Åsa Sandberg, Ann-Sofie Sjöberg, Fei
Published in
Food & Nutrition Research
Background The non-dairy sector is growing, fermented alternatives to dairy are sparse. Adapted starter cultures to substituting raw materials needs to be developed. Objective Aims of this study were to isolate, identify, and phenotypically characterize lactic acid bacteria (LAB) that inhabit Swedish legumes, and assess properties necessary for sel...
Peng, Xue Xu, Jinfeng Tian, Yuan Liu, Wenjun Peng, Bing
Published in
Food & Nutrition Research
Background Wound complications are a major source of morbidity after cesarean section (CS) and contribute to increased risks in subsequent pregnancies. In the present study, we aim to investigate the wound healing potential of a kind of oligopeptide compound, mainly derived from the marine fish peptides (MFPs), in rats after CS by biomechanical, bi...
Wang, Yang Zheng, Xiaojie Li, Longyu Wang, Hong Chen, Keyuan Xu, Mingjie Wu, Yiwei Huang, Xueli Zhang, Meiling Ye, Xiaoxia
...
Published in
Food & Nutrition Research
Background Diabetic cardiomyopathy (DCM) is a serious complication of diabetes that can lead to significant mortality. Cyclocarya paliurus is a tree, the leaves of which are often utilized to prevent and treat diabetes mellitus. Whether C. paliurus leaves can prevent or treat DCM, however, it remains to be formally assessed. The present study was t...
Bimro, Elise Taieb Hovav, Ran Nyska, Abraham Glazer, Tal Assa Madar, Zecharia
Published in
Food & Nutrition Research
Background Oleic-acid consumption can possibly prevent or delay metabolic diseases. In Israel, a Virginia-type peanut cultivar with a high content of oleic acid has been developed. Objective This study examined the effect of consuming high oleic peanuts (D7) on the development of fatty liver compared to the standard HN strain. Design The two peanut...
Wang, Hai-Yan Zhao, Jin-Ge Zhang, Yu-Qing
Published in
Food & Nutrition Research
The green cocoon shell of a novel variety of silkworm, Bombyx mori, is rich in two types of quercetin and kaempferol flavonoids. The aim of this study was to identify these flavonoids in the ethanolic extract (EE) from green cocoons and develop EE applications in healthy foods. The experimental results indicated that the amount of total amino acids...
Altberg, Anna Hovav, Ran Chapnik, Nava Madar, Zecharia
Published in
Food & Nutrition Research
Background Dietary oils differ in their fatty acid composition and the presence of additional microcomponents (antioxidants, etc.). These differences are thought to invoke different biochemical pathways, thus affecting fats and carbohydrates metabolism differently. Olive oil (OO) and soybean oil (SO) are common vegetable oils in the local cuisine. ...
