The interactions between food components and human nutrition

2018 ◽  
Vol 53 (4) ◽  
pp. 857-857
Author(s):  
Charles S. Brennan
Keyword(s):  
Human Nutrition ◽  
Food Components

USE OF ESSENTIAL FATTY ACIDS AND THEIR ROLE IN THE HUMAN ORGANISM DEVELOPMENT

2018 ◽  
Vol 28 (4) ◽  
pp. 1219-1225
Author(s):  
Filip Jovanovski ◽  
Toni Mitrovski ◽  
Viktorija Bezhovska
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Normal Growth ◽  
The Body ◽  
Human Nutrition ◽  
Human Organism ◽  
Working Ability ◽  
The World ◽  
Growth Development

Food is not just a pleasure in life, it is also an important factor for our health. Human nutrition is a mixture of nutrients, which are the only source of energy needed for survival. Energy-poor diet endangers many life functions, and above all the working ability. In the world, the meaning of the diet is very serious, and hence the demands for a –rational, healthy and safe diet are growing. Human nutrition contains saturated and unsaturated fatty acids. Essential fatty acids (EFAs) must be ingested in everyday diet because the body does not produce it. They are very important for human health. They are present in each cell of the human body and are an important factor for the normal growth, development and functioning of cells, muscles, nerves and organs. They are also used in the production of certain hormones - such as prostaglandins, which are crucial for the performance of certain important processes. The deficit from EFAs is due to a number of health problems, including more serious diseases.

Functional analysis of food components to prevent vascular-related diseases

Impact ◽  
2020 ◽  
Vol 2020 (7) ◽  
pp. 42-44
Author(s):  
Katsuko Kajiya
Keyword(s):  
Functional Analysis ◽  
Disease Prevention ◽  
Cause Of Death ◽  
Cardiovascular Health ◽  
Vascular Diseases ◽  
Agricultural Products ◽  
Food Ingredients ◽  
Food Components ◽  
Beneficial Impact ◽  
Prevention Potential

A Japan-based team of researchers is looking into the disease prevention potential of certain foods, with a focus on the Sakurajima radish, and how it could have a beneficial impact on heart health, specifically cardiovascular health. Given that vascular diseases are the leading cause of death worldwide, the importance of this work cannot be underestimated. At the Faculty of Agriculture, Department of Food Sciences and Biotechnology, Kagoshima University, Japan, Dr. Katsuko Kajiya and her team are researching the bioregulatory functions of agricultural products and how they can be beneficial to health. The researchers are working to scientifically elucidate the function of foods, looking at the disease prevention mechanisms and physiological functions of certain food ingredients.

scholarly journals Coffee Brews: Are They a Source of Macroelements in Human Nutrition?

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1328
Author(s):  
Ewa Olechno ◽  
Anna Puścion-Jakubik ◽  
Katarzyna Socha ◽  
Małgorzata Elżbieta Zujko
Keyword(s):  
Magnesium Deficiency ◽  
Human Nutrition ◽  
Google Scholar ◽  
Sodium Potassium ◽  
Factors Influencing ◽  
Coffee Brew ◽  
Coffee Grounds ◽  
Calcium Magnesium ◽  
Coffee Brews

Coffee brews, made by pouring water on coffee grounds or brewing in an espresso machine, are among the most popular beverages. The aim of this study was to summarize data on the content of macroelements (sodium, potassium, calcium, magnesium, and phosphorus) in coffee brews prepared with different methods, as well as to review the factors influencing the content of the elements. Studies from 2000 to 2020, published in the PubMed and Google Scholar databases, were reviewed. Taking into account the results presented by the authors, we calculated that one portion of coffee brew can cover 7.5% or 6.4% (for women and men) and 6.6% of the daily requirement for magnesium and potassium, respectively. Coffee provides slightly lower amounts of phosphorus (up to 2.2%), sodium (up to 2.2%), and calcium (up to 0.7% of the daily requirement for women and 0.6% for men). If coffee is drunk in the quantity of three to four cups, it can be an important source of magnesium, considering the risk of magnesium deficiency in modern societies.

scholarly journals On the Health Benefits vs. Risks of Seaweeds and Their Constituents: The Curious Case of the Polymer Paradigm

Marine Drugs ◽  
2021 ◽  
Vol 19 (3) ◽  
pp. 164
Author(s):  
João Cotas ◽  
Diana Pacheco ◽  
Glacio Souza Araujo ◽  
Ana Valado ◽  
Alan T. Critchley ◽  
...  
Keyword(s):  
Brown Seaweed ◽  
Dry Weight ◽  
Sargassum Muticum ◽  
Human Nutrition ◽  
Health Impacts ◽  
Gracilaria Gracilis ◽  
Red Seaweeds ◽  
Positive Effects ◽  
Negative Impacts ◽  
Biomedical Potential

To exploit the nutraceutical and biomedical potential of selected seaweed-derived polymers in an economically viable way, it is necessary to analyze and understand their quality and yield fluctuations throughout the seasons. In this study, the seasonal polysaccharide yield and respective quality were evaluated in three selected seaweeds, namely the agarophyte Gracilaria gracilis, the carrageenophyte Calliblepharis jubata (both red seaweeds) and the alginophyte Sargassum muticum (brown seaweed). It was found that the agar synthesis of G. gracilis did not significantly differ with the seasons (27.04% seaweed dry weight (DW)). In contrast, the carrageenan content in C. jubata varied seasonally, being synthesized in higher concentrations during the summer (18.73% DW). Meanwhile, the alginate synthesis of S. muticum exhibited a higher concentration (36.88% DW) during the winter. Therefore, there is a need to assess the threshold at which seaweed-derived polymers may have positive effects or negative impacts on human nutrition. Furthermore, this study highlights the three polymers, along with their known thresholds, at which they can have positive and/or negative health impacts. Such knowledge is key to recognizing the paradigm governing their successful deployment and related beneficial applications in humans.

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