Functional foods for a healthy diet and control of their physiological activity

2021 ◽  
Author(s):  
L. Eliseeva ◽  
D. Kokorina ◽  
E. Zhirkova ◽  
V. Martirosyan ◽  
V. Orobets
Keyword(s):  
Functional Foods ◽  
Physiological Activity ◽  
Healthy Diet ◽  
And Control

scholarly journals Technological and Functional Assessment of Riboflavin Enriched Probiotic SoyCurd

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 47
Author(s):  
Kapil Singh Narayan ◽  
Sakshi Gaurkhede ◽  
Virat Sharma ◽  
Ankur Kumar ◽  
Bharat Bhushan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Functional Assessment ◽  
Functional Food ◽  
Acid Production ◽  
Functional Foods ◽  
Lactic Acid Production ◽  
Novel Approach ◽  
Probiotic Strains ◽  
And Control ◽  
Test Cultures

Preparation of soymilk-based product with probiotics is reasonably a novel approach in the field of fermented functional foods. The aim of this study was to develop riboflavin enriched fermented soy curds with either or combination of the two riboflavin producing probiotic strains of Lactobacillus plantarum i.e., MTCC 25432 (BBC32B) and MTCC 25433 (BBC33), and to compare the technological and functional properties of its developed products. Acidification rate and lactic acid production were enhanced with L. plantarum and its combination in a shorter time to reach pH 4.7. Hardness and cohesiveness were significantly (p < 0.05) higher for fermented soymilk by co-culture of L. plantarum followed by individual strains. Similarly, higher G′ (6.25 × 102 Pa), G” (2.30 × 103 Pa) and G* (8.00 × 102 Pa) values observed for the combination of both L. plantarum strains showed that the gel formed was firmer and had solid character. The riboflavin content of product developed with a combination of test cultures was significantly higher (342.11 µg/L) than individual cultures and control. The final product had a higher probiotic count (more than 9 log cfu/mL), which is also required for functional food containing probiotics.

scholarly journals CRYOCHEMICAL PROCESSING OF SEA BUCKTHORN FRUITS WITH THE PRODUCTION OF FUNCTIONAL FOOD PRODUCTS

2021 ◽  
pp. 53-57
Author(s):  
А.А. ЩЕГОЛЕВ ◽  
О.Е. БИКТИМИРОВА ◽  
Ю.Л. ЮРЬЕВ ◽  
Л.Г. СТАРЦЕВА
Keyword(s):  
Functional Foods ◽  
Physiological Activity ◽  
Preclinical Study ◽  
Sea Buckthorn ◽  
Liquid Carbon ◽  
Plant Resources ◽  
Technological Factors ◽  
Technological Processing ◽  
Sea Buckthorn Oil ◽  
Positive Effect

Несмотря на значительный интерес к растительным ресурсам облепихи крушиновидной и продуктам технологической переработки, многие аспекты этой проблемы остаются недостаточно изученными. Особенно это относится к влиянию различных технологических факторов на биохимический состав свеже- заготовленных плодов облепихи и продуктов их переработки традиционными методами. В данном исследовании экспериментально подтверждена целесообразность применения отрицательных температур, а также инертной среды жидкого азота и жидкого диоксида углерода на всех технологических стадиях криохимической переработки плодов облепихи с получением микродисперсных порошков (фитокрипы) и абсолютного облепихового масла. Доклиническое изучение физиологической активности и безопасности применения подтверждает, что данные функциональные продукты питания положительно влияют на функции органов и систем человека. Despite the considerable interest in the plant resources of buckthorn buckthorn and products of technological processing, many aspects of this problem remain insuffi ciently studied. This is especially true for the infl uence of various technological factors on the biochemical composition of freshly harvested sea buckthorn fruits and products of their processing by traditional methods. In this study, the expediency of using negative temperatures, as well as an inert medium of liquid nitrogen and liquid carbon dioxide at all technological stages of cryochemical processing of sea buckthorn fruits to obtain microdisperse powders (phytocrip) and absolute sea buckthorn oil was experimentally confi rmed. Preclinical study of physiological activity and safety of use confi rms that these functional foods have a positive effect on the functions of human organs and systems.

Nutrition

2015 ◽  
Author(s):  
Jean Dallongeville ◽  
Deborah Lycett ◽  
Monique Verschuren
Keyword(s):  
Cardiovascular Disease ◽  
Functional Foods ◽  
Dietary Habits ◽  
Healthy Diet ◽  
Medical Evidence ◽  
Human Diet ◽  
Clinical Consequences ◽  
Macro And Micronutrients ◽  
Prevention Of Cardiovascular Disease

Different aspects of the human diet are causally related to atherosclerosis and its clinical consequences; therefore a balanced and healthy diet is the cornerstone of the prevention of cardiovascular disease. In this chapter an overview is given of the medical evidence supporting the importance of nutrition in prevention of cardiovascular disease; practical ways to cultivate cardioprotective dietary habits are summarized not only in terms of macro- and micronutrients but also in relation to foods, functional foods. and portfolio diets.

Home Gardening Food Safety: Washing the Fruits (and Vegetables) of Your Labor Properly

EDIS ◽  
2013 ◽  
Vol 2013 (10) ◽  
Author(s):  
Eshani Persaud ◽  
Amy Simonne ◽  
Karla P. Shelnutt
Keyword(s):  
Food Safety ◽  
Fruits And Vegetables ◽  
Healthy Diet ◽  
Home Garden ◽  
Foodborne Illnesses ◽  
Fact Sheet ◽  
Home Gardening ◽  
And Control

Having a home garden has become popular recently. It is a great way to enjoy fresh fruits and vegetables—foods that are an important part of a healthy diet. However, just because you have your own garden and control how it is treated does not make the fruits and vegetables you grow safer than those you buy in the store. To reduce the chance of getting sick from foodborne illnesses, you must wash the fruits and vegetables you grow before eating them raw or cooked. This publication helps you learn the proper way to clean your fruits and vegetables so you can enjoy them safely. This 4-page fact sheet was written by Eshani Persaud, Amy Simonne, and Karla P. Shelnutt, and published by the UF Department of Family Youth and Community Sciences, November 2013. http://edis.ifas.ufl.edu/fy1401

scholarly journals Foodoceuticals Ensuring Improved Well Being Beyond basic Nutrition

2020 ◽  
Vol 5 (1) ◽  
pp. 63-70
Author(s):  
Dev Kumar Yadav ◽  
Gopal Kumar Sharma ◽  
Anil Dutt Semwal
Keyword(s):  
Life Style ◽  
Functional Foods ◽  
Dietary Habits ◽  
Essential Fatty Acids ◽  
Armed Forces ◽  
Well Being ◽  
Normal Diet ◽  
Dietary Habit ◽  
Physical And Mental Health ◽  
And Control

Adequate nutrition is very essential for Armed Forces in terms of maintaining the nutritional status. In the present review it was complied about dietary habit and required diet for Service personnel to become fit and control the life style disease such as diabetes, obesity, cancer, hypertension and cardiovascular disease etc. It also focuses on functional foods rather than normal diet which are recommended as ration pack for armed forces. Functional foods enrich and improve the quality of dietary intake. It also represents promising avenues of nutritional in recent days of global dietetics. Functional ingredients such as essential fatty acids, antioxidants, dietary fibre, isoflavones, β-carotene etc are included in ration pack. It also provide large varieties of functional foods are made available to the consumers with the intension to provide dietary management of life style diseases while enhancing our overall well being conversely. It must be understood that these foods and ingredients are not instant medicine or ultimate remedies for imbalance dietary habits as proper diet management. It also provides comprehensive approach for good physical and mental health.    

scholarly journals Promising implications of Tinospora cordifolia utilization and its functional significance: A review

2021 ◽  
Vol 12 (3) ◽  
pp. 468-476
Author(s):  
Khursheed Alam Khan ◽  
Shiv Kumar Katiyar ◽  
Prabhat K Nema
Keyword(s):  
Functional Significance ◽  
Functional Foods ◽  
Digestive Enzyme ◽  
Radical Scavenging ◽  
Tinospora Cordifolia ◽  
Skeletal Muscle Atrophy ◽  
Clear Understanding ◽  
Cancer Management ◽  
Health Promoting ◽  
And Control

Tinospora cordifolia (TC) a traditional plant used in Indian Ayurvedic medicine widely. Different parts of this plant such as stem, roots, leaves are used for treatment and control of various health issues as well as an ingredient in functional foods. It possesses many health promoting and protecting properties. The present article is a critical review providing a comprehensive discussion on therapeutic application and functional significance of TC. The aim of this review is to develop a clear understanding of these issues. Specifically coverage in this review are published information in the areas of  Diabetic retinopathy, Free radical scavenging, Anti-Diabetic, Cognition enhancing, Anti-inflammatory, Anti-allergic,  Immunomodulatory and Anti-cancer, Management of Hay Fever, Antioxidant, Hypoglycaemic and Hypolipidaemic, Osteoblasts formation, Immunomodulatory, Immunostimulatory, Protection from Skeletal Muscle Atrophy, Gastroprotective, Antiosteoporotic etc. Uses of TC as plant digestive enzyme and as supplementation in formulation of various functional foods are also compiled for the information and knowledge of food scientists and technologists. The future scope of the review remains in exploiting TC so as to enable new and effective formulation in disease eradication. Further studies are necessary, however, to investigate the best practices for the promising implications of TC utilization and its functional significance.

Control of Metal Alloy Oxidation with Electric Fields

1973 ◽  
Vol 31 ◽  
pp. 164-165
Author(s):  
R. R. Dils ◽  
P. S. Follansbee
Keyword(s):  
Electric Fields ◽  
Oxidation Process ◽  
Base Alloy ◽  
Oxide Surface ◽  
Platinum Electrodes ◽  
Insulating Layer ◽  
Iron Base Alloy ◽  
Alloy Oxidation ◽  
Aluminum Oxide Layer ◽  
And Control

Electric fields have been applied across oxides growing on a high temperature alloy and control of the oxidation of the material has been demonstrated. At present, three-fold increases in the oxidation rate have been measured in accelerating fields and the oxidation process has been completely stopped in a retarding field.The experiments have been conducted with an iron-base alloy, Pe 25Cr 5A1 0.1Y, although, in principle, any alloy capable of forming an adherent aluminum oxide layer during oxidation can be used. A specimen is polished and oxidized to produce a thin, uniform insulating layer on one surface. Three platinum electrodes are sputtered on the oxide surface and the specimen is reoxidized.

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