These vegetables of immature flowers or leaves are used as food stuffs all over the world and represent a considerable part of both western and non-Western diets, being inexpensive crops widely spread and reachable to all social levels, constituting an important source of dietary vitamin C, which may work synergistically with the wealth of bioactive compounds present in these foods. 相似文献
The initial evidence that fruit and vegetable consumption has a protective effect against CVD came from observational studies. However, uncertainty remains about the magnitude of the benefit of fruit and vegetable intake on the occurrence of CVD and whether the optimal intake is five portions or greater. Results from randomized controlled trials do not show conclusively that fruit and vegetable intake protects against CVD, in part because the dietary interventions have been of limited intensity to enable optimal analysis of their putative effects.
The protective mechanisms of fruit and vegetables may not only include some of the known bioactive nutrient effects dependent on their antioxidant, anti-inflammatory, and electrolyte properties, but also include their functional properties, such as low glycemic load and energy density. Taken together, the totality of the evidence accumulated so far does appear to support the notion that increased intake of fruits and vegetables may reduce cardiovascular risk. It is clear that fruit and vegetables should be eaten as part of a balanced diet, as a source of vitamins, fiber, minerals, and phytochemicals.
The evidence now suggests that a complicated set of several nutrients may interact with genetic factors to influence CVD risk. Therefore, it may be more important to focus on whole foods and dietary patterns rather than individual nutrients to successfully impact on CVD risk reduction.
A clearer understanding of the relationship between fruit and vegetable intake and cardiovascular risk would provide health professionals with significant information in terms of public health and clinical practice. 相似文献
Modern analytical techniques (HPLC, LGC, HPAEC‐PAD) are used to check the variety of data mentioned in the literature throughout the past century. Methods to determine inulin and oligofructose in natural foodstuffs (cereals, fruit, and vegetables) are optimized and used to determine the loss of inulin during storage and during preparation of the food.
These findings allow quantification of the amount of inulin and oligofructose in the average daily western diet. The daily per capita intake is estimated to range from 1 to 10 g, depending on geographic, demographic, and other related parameters (age, sex, season, etc.).
Inulin and oligofructose are not measured by classic methods of dietary fiber analysis and consequently are often not mentioned in food tables. Their significant contribution (1 to 10 g/d/per capita) to the dietary fiber fraction (recommended at 25 g/d/per capita) is not taken into account in any nutritional recommendations. In view of this, inulin and oligofructose deserve more attention, both in food composition tables and in diet or nutrition studies. 相似文献
Long product shelf life is a prime requirement and hence instability is a perpetual concern. Often, clouding agents are produced concentrated, and thus they must be stable both as concentrates and in the final beverage. The composition and manufacturing processes can be adapted to modify the physicochemical characteristics of the clouding agent, and systems that are metastable, but still have sufficient stability can be achieved.
In this review article, the impact of, amongst other parameters, oil, weighting agent, emulsifier, stabilizer, as well as pressure, heat, pH and shear on turbidity and physical product stability will be discussed. 相似文献
Different methods exist to characterize soya proteins. These methods involve (1) an isolation of proteins from soya commercial products and (2) the use of analytical techniques for protein determination.
Soya proteins may interact with other soya components such as minerals, phytic acid, ascorbic acid, and fiber. These interactions, which depend on soya processing and treatment, can decrease the bioavailability of minerals and proteins.
Swelling, solubility, viscosity, and capacity to form a gel, an emulsion, or a foam are the main functional properties of soyabean. They are responsible for the wide use of soya in industrial processes. 相似文献
[Supplementary materials are available for this article. Go to the publisher's online edition of Critical Reviews in Food Science and Nutrition for the following free supplemental files: Additional text, tables, and figures.] 相似文献
Methods: We conducted a systematic search in PubMed and Embase up to March 2017 for prospective studies. Summary risk ratios (RRs) and 95% confidence intervals (95% CI) were estimated using a random effects model for highest versus lowest intake categories, as well as for linear and non-linear relationships.
Results: Overall, 123 reports were included in the meta-analyses. An inverse association was present for whole grains (RRCHD: 0.95 (95% CI: 0.92–0.98), RRHF: 0.96 (0.95–0.97)), vegetables and fruits (RRCHD: 0.97 (0.96–0.99), and 0.94 (0.90–0.97); RRstroke: 0.92 (0.86–0.98), and 0.90 (0.84–0.97)), nuts (RRCHD: 0.67 (0.43–1.05)), and fish consumption (RRCHD: 0.88 (0.79–0.99), RRstroke: 0.86 (0.75–0.99), and RRHF: 0.80 (0.67–0.95)), while a positive association was present for egg (RRHF: 1.16 (1.03–1.31)), red meat (RRCHD: 1.15 (1.08–1.23), RRstroke: 1.12 (1.06–1.17), RRHF: 1.08 (1.02–1.14)), processed meat (RRCHD: 1.27 (1.09–1.49), RRstroke: 1.17 (1.02–1.34), RRHF: 1.12 (1.05–1.19)), and SSB consumption (RRCHD: 1.17 (1.11–1.23), RRstroke: 1.07 (1.02–1.12), RRHF: 1.08 (1.05–1.12)) in the linear dose-response meta-analysis. There were clear indications for non-linear dose-response relationships between whole grains, fruits, nuts, dairy, and red meat and CHD.
Conclusion: An optimal intake of whole grains, vegetables, fruits, nuts, legumes, dairy, fish, red and processed meat, eggs and SSB showed an important lower risk of CHD, stroke, and HF. 相似文献
Abbreviations: AAT, alcohol acetyl transferase; E, east; EVOO, extra-virgin olive oil; GC, gas chromatography; HS, headspace; LOX, lipoxygenase; MI, maturity index; MS, mass spectrometry; N, north; PCA, principal component analysis; SD, standard deviation; SPME, solid-phase microextraction technique; VOO, virgin olive oil. 相似文献
The recent substantiation by European Food Safety Authority (EFSA) of a health claim for VOO polyphenols may represent an efficient stimulus to get the maximum health benefit from one of the most valuable traditional product of Mediterranean countries educating consumers to the relationship between the VOO bitterness and its health effect.
Agronomical practices and new processing technology to avoid phenolic oxidation and hydrolysis and to enhance the aromatic components of the VOO have been developed and they can be used to modulate taste and flavor to diversify the products on the market. VOOs having high concentration of phenol compounds are bitter and pungent therefore many people do not consume them, thus loosing the health benefits related to their intake.
In this paper, the chemist's and nutritionist's point of view has been considered to address possible strategies to overcome the existing gap between the quality perceived by consumer and that established by expert tasters. Educational campaigns emphasizing the bitter-health link for olive oils should be developed. 相似文献
Grain quality of common beans is determined by factors such as acceptability by the consumer, soaking characteristics, cooking quality, and nutritive value. Acceptability characteristics include a wide variety of attributes, such as grain size, shape, color, appearance, stability under storage conditions, cooking properties, quality of the product obtained, and flavor.
Storage of common beans under adverse conditions of high temperature and high humidity renders them susceptible to a hardening phenomenon, also known as the hard‐to‐cook (HTC) defect. Beans with this defect are characterized by extended cooking times for cotyledon softening, are less acceptable to the consumer, and are of lower nutritive value. Mechanisms involved in the HTC defect have not been elucidated satisfactorily. Attempts to provide a definitive explanation of this phenomenon have not been successful. The most important hypotheses that have been proposed to explain the cause of bean hardening are (1) lipid oxidation and/or polymerization, (2) formation of insoluble pectates, (3) lignification of middle lamella, and (4) multiple mechanisms. Most researchers have reported that the defect develops in the cotyledons. Recently, some authors have suggested that the seed coat plays a significant role in the process of common bean hardening. A better knowledge of cotyledon and seed coat microstructure may lead to a better understanding of the causes of seed hardness.
In order to prevent the development of the HTC defect several procedures have been proposed: (1) appropriate storage, (2) controlled atmospheres, and (3) pretreatments. Probably, the most workable solution to the hardening phenomenon may be the development of materials less prone to HTC phenomenon.
Decreasing cooking time, increasing nutritive value, and improving sensory properties of seeds with HTC defect would have great nutritional and economical impact. Furthermore, an understanding of the mechanisms leading to reversibility of this phenomenon would provide insight into the development of the defect itself and would aid in the search for appropriate methods to prevent it.
Efforts to develop technological processes are needed in order to transform the HTC beans into edible and useful products. Several economic alternatives to utilize HTC common beans have been proposed: (1) dehulling, (2) extrusion, (3) solid state fermentation, (4) quick‐cooking beans, and (5) production of protein concentrates and isolates and starch fractions. 相似文献
Taste threshold sensitivity declines with age; however, the magnitude of the decline and the degree to which taste qualities are differentially affected remains to be understood. Suprathreshold taste intensity perception is affected by age, but there is a differential effect of taste quality.
Experiments with blended foods have indicated that both olfactory and taste deficits contribute to older people's difficulty with food identification. Experiments assessing threshold sensitivity, suprathreshold intensity, and suprathreshold identification have all demonstrated significant impairment in olfaction in old age. In fact, these effects are far greater than in the taste system.
Patients with Alzheimer's disease show even greater olfactory deficits than normal elderly and the effect is related to the degree of dementia. We have ruled out nasal disease in these patients as the primary causes of olfactory insensitivity, because significant impairment remains when the influence of nasal airflow and nasal cytology has been removed statistically. Both normal elderly and patients with Alzheimer's disease show impairment in odor memory. Sensitivity to, familiarity with, and identifiability of the odors all play a role in odor memory performance.
Flavor preference also changes over the lifespan. Older subjects, for instance, rate high concentration of sugar and salt as pleasanter than young subjects do. Multiple influences contribute to this phenomenon. Elderly persons and those of lower nutritional status have shown preferences for higher concentrations of casein hydrolysate than young persons and those of higher nutritional status, suggesting that dietary preference can be related to chemosensory cues.
There are significant age‐associated changes in chemosensory perception that have the potential to interact with dietary selection and nutrition in the elderly. A better understanding of these phenomena may promote health and well‐being in the elderly. 相似文献
Shelf-life assessment strategies of foods and beverages suffering oxidation are critically discussed focusing on definition of the acceptability limit, as well as the choice of the proper oxidative indicators, and methodologies for shelf-life testing. Testing methodologies for shelf-life determination under actual and accelerated storage conditions are considered, highlighting possible uncertainties, pitfalls, and future research needs. 相似文献
Design: Systematic review and meta-analysis of reports published between 1959 and 2013.
Study selection: Main criteria for inclusion of studies were: all report types that present outbreaks of “histamine poisoning' or “scombroid syndrome” from food, including histamine content and type of food. Health status of people involved must be nonpathological.
Results: Fifty-five (55) reports were included, these studies reported 103 incidents. All pooled analyses were based on random effect model; histamine mean concentration in poisoning samples was 1107.21 mg/kg with confidence interval for the meta-mean of 422.62–2900.78 mg/kg; heterogeneity index (I2) was 100% (P < 0.0001); prediction interval was 24.12–50822.78 mg/kg. Fish involved in histamine poisoning was mainly tuna or Istiophoridae species. No clues of association between concomitant conditions (female sex, alcohol consumption, previous medication, and consumption of histamine releasing food) and histamine poisoning, were highlighted.
Conclusions: This is the first systematic review and meta-analysis that analyzes all the available data on histamine poisoning outbreaks evaluating the histamine concentration in food involved. Histamine mean concentration in poisoning samples was fairly high. Our study suffers from some limitations, which are intrinsic of the studies included, for instance the lack of a complete anamnesis of each poisoning episode.
Protocol registration: Methods were specified in advance and have been published as a protocol in PROSPERO database (18/07/2012 -CRD42012002566). 相似文献
It includes mono and dioecious forms representing different degree of adjustment to climate-soil conditions and also local ecotypes and breeding lines of stable genotype, distinctive because of a single treat e.g. Δ9THC and cellulose and fiber content, yielding, beginning of flowering date, and full maturity date.
Each accession is characterized with the morphological and biological features and use value.
The INF&MP collection makes a valuable source for breeders when selecting useful parental components and also secures breeders’ achievements. 相似文献
Objective: To summarize the most recent research conducted in this field in African countries, namely the most used methodologies and tools.
Methods: A systematic review was conducted on MEDLINE®/PubMed, aiming to identify scientific publications focused on studies of dietary intake of different African populations, in a ten-year period. Papers not written in English/Portuguese/Spanish, studies developed among African people but not developed in African countries, studies aiming to assess a particular nutrient/specific food/food toxin and studies that assessed dietary intake among children were excluded.
Findings: Out of 99 included studies, the 24-hour recall and the food-frequency questionnaire were the most used dietary intake assessment tools, used to assess diet at an individual level. It was also observed that often country-unspecific food composition databases are used, and the methodologies employed are poorly validated and standardized.
Conclusions: There is an emergent need to improve the existing food databases by updating food data and to develop suitable country-specific databases for those that do not have their own food composition table. 相似文献