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The Relationship between Taking Health Courses and Body Image Dissatisfaction in Young Medical Students 年轻医学生修读健康课程与身体意象不满意的关系
Q4 NUTRITION & DIETETICS Pub Date : 2023-11-13 DOI: 10.2174/0115734013262628231108103844
Waad Alfawaz, Deemah Almaiman, Shuruq Alghafis, Noura Almuharib, Shahad Alnefaie
Background: Body image (BI) is a set of characteristics inclusive of a person's behaviours, perceptions, feelings and ideas about the shape and size of their body, which has a significant effect on mental, emotional, and physical health and the quality of life. This study sought to ascertain the relationship between health students' body image dissatisfaction (BID) and nutrition course enrollment. Methods: This cross-sectional study was conducted on health major students at King Saud University in Saudi Arabia, Riyadh. An interview of the body shape questionnaire-14 version in Arabic was used, and data were analysed using SPSS statistical software. This study included 257 participants. Results: Males (50.9%, only 8.2%) had body image dissatisfaction, 55.6% had normal body mass index (BMI), and around 45.9% spent more than 4 hours on social media, with WhatsApp being used the most (83%). We found one factor significantly affecting our results: BMI, with a P= <.001. We found low levels of body dissatisfaction among participants, no effect by social media use duration, and found that BMI had a significant effect on BID. Conclusion: The findings of this study added to our understanding of the relationship between taking nutrition courses daily (BID) and increasing public awareness of the importance of maintaining a healthy weight in order to achieve body shape satisfaction, as doing so helps to prevent future health issues brought on by incorrect beliefs about body shape.
背景:身体形象(Body image, BI)是一组特征,包括一个人对自己身体形状和大小的行为、感知、感觉和想法,它对心理、情感和身体健康以及生活质量有重要影响。摘要本研究旨在探讨健康学生身体意象不满意与营养课程报读的关系。方法:对沙特阿拉伯利雅得的沙特国王大学卫生专业学生进行横断面研究。采用阿拉伯文形体问卷访谈-14版,采用SPSS统计软件对数据进行分析。这项研究包括257名参与者。结果:男性(50.9%,仅8.2%)对身体形象不满意,55.6%的人体重指数(BMI)正常,约45.9%的人使用社交媒体超过4小时,其中使用WhatsApp最多(83%)。我们发现有一个因素显著影响我们的结果:BMI, P= <我们发现参与者对身体不满意的程度很低,不受社交媒体使用时间的影响,并且发现BMI对BID有显著影响。结论:这项研究的发现增加了我们对每天参加营养课程(BID)和提高公众对保持健康体重的重要性的认识之间的关系的理解,以达到身材满意,因为这样做有助于防止未来由对身材的错误信念带来的健康问题。
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引用次数: 0
Does “Moringa Miracle” Happen to You Ever? “辣木奇迹”发生在你身上吗?
Q4 NUTRITION & DIETETICS Pub Date : 2023-11-08 DOI: 10.2174/0115734013259344230920071917
Tabinda Sattar
Abstract: This is a short discussion about an opinion on the limitless benefits of a miraculous tree, scientifically called ‘Moringa oleifera’. This article aimed to collect all the latest informational research about the tree whose every part is full of nutrients. This paper highlights all the possible ingredients present in moringa, its uses for every part of the human body, and its usefulness against certain important diseases. Intake of moringa, its benefits, and the prevention of some major diseases after using it, have been precisely discussed in this piece of research.
摘要:这是一个关于一种神奇的树的无限好处的简短讨论,科学上称为“辣木”。这篇文章旨在收集所有关于这种树的最新信息研究,它的每个部分都充满了营养。本文重点介绍了辣木中可能存在的所有成分,它在人体各个部位的用途,以及它对某些重要疾病的有效性。辣木的摄入,它的好处,以及使用后对一些主要疾病的预防,已经在这篇研究中进行了精确的讨论。
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引用次数: 0
Nutritional Values of Foxtail Millet (Setaria italica) and other Millets Used for Common Diseases and Management 谷子(Setaria italica)和其他常见病用谷子的营养价值及其管理
Q4 NUTRITION & DIETETICS Pub Date : 2023-11-02 DOI: 10.2174/0115734013266504231025050553
Maharajan T, V. Duraipandiyan, T.P. Ajeesh Krishna, S. Maria packiam
Abstract: The ever-increasing population and malnutrition in tropical and sub-tropical countries upsurge the demand and security for poor people’s food and nutrition. In erratic climatic conditions, millets can survive as they require less water, short cultivation period and are somewhat tolerant to biotic (bacteria and fungi) and biotic stresses (drought, salinity, nutrient deficiency, etc). Millets possess several nutrient rich components and several health benefits. Despite having superior nutritional, health and agricultural advantages, millets have not received their due attention. Among the millets, foxtail millet is one of the major millets in terms of its second in global production and millets’ yield, quality, and quantity are affected by various diseases. This review provides an overview of the origin and distribution of eight millets, their morphological characteristics with chemical composition, potential health benefits and the fungal, bacterial and viral diseases affecting the growth and yield of millets and their effective management in the framework of ensuring food and nutritional securities in the tropical and sub-tropical countries
摘要:热带和亚热带国家不断增长的人口和营养不良,使贫困人口对食物和营养的需求和保障激增。在不稳定的气候条件下,小米可以存活,因为它们需要较少的水,种植周期短,并且对生物(细菌和真菌)和生物压力(干旱,盐度,营养缺乏等)有一定的耐受性。小米含有多种营养丰富的成分和多种健康益处。尽管小米具有优越的营养、健康和农业优势,但它没有得到应有的重视。谷子是世界上产量居第二位的主要谷子之一,谷子的产量、质量和数量都受到各种病害的影响。本文综述了热带和亚热带国家八种谷子的原产地和分布、形态特征、化学成分、潜在的健康益处、影响谷子生长和产量的真菌、细菌和病毒疾病及其有效管理,以确保粮食和营养安全
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引用次数: 0
Acknowledgements to Reviewers 审稿人致谢
Q4 NUTRITION & DIETETICS Pub Date : 2023-11-01 DOI: 10.2174/157340131909230723021245
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引用次数: 0
Production and Evaluation of Peanut Butter Prepared with Peanut Shells 花生壳制花生酱的生产与评价
Q4 NUTRITION & DIETETICS Pub Date : 2023-10-31 DOI: 10.2174/0115734013269797231024014945
Hayam A. Elsawy, Fatima Mohammed Alessa, Ebthal A. El-Kholany
Background:: Innovative application of processing is an emerging trend in food production. Objective:: The present study was conducted to produce peanut butter and evaluate the physical, chemical, and sensory properties of the product, to which the outer shells of peanuts were added in different proportions (5, 10, 15%) to reduce the calories of the product by reducing the fat content in the peanut butter as well as benefiting from the shells as a residue secondary to the peanut seeds. Methods:: The chemical composition of the prepared sample, along with bioactive determination Using HPLC, microbial testing, Aflatoxin content, and sensory evaluation, have been done for the prepared peanut butter using standard methods. Results:: The chemical composition of the peanut outer shell powder was characterized by the highest value of fiber (46.6%), followed by total carbohydrates and protein (23.25%, (12.54%) respectively. The produced peanut butter showed that the total carbohydrate resulted in the highest value (23.25%), followed by fat (42.21) and protein (28.12%). Substitution at 5, 10, and 15% peanut outer shell resulted in a non-significant difference concerning protein. At the same time, the lipid content showed a significant decrease compared to the control. A similar trend was found concerning total carbohydrate-to-fat content. Total fiber increased to 1.5 & 2.08, and 2.6 times as high as the content parallel to dietary fiber, while β-Carotene decreased significantly due to the substitution level. The substitution level decreased energy (cal) by about 203.58, 730.093, 562.86, 545.19, and 526.66, respectively, compared with the control. A slight increase was found in the mineral content due to the substitution, except for the calcium increases at 15%. DPPH and ABTS% increased in parallel with the substitution level, which was in line with total phenols and flavonoids. Flavonoid fraction resulted in nariagin (94.72 QE), the major flavonoid, followed by lutein (82.23 QE). Meanwhile, phenolic compounds were described with pyrogallol (68.31 GAE) (as the main compound, followed by chlorogenic (780.76 GAE). The fatty acid composition showed that oleic and linoleic were predominant in all treatments. Bacterial, yeast, and mold counts appeared after three months of storage (20 ± 2 °C). Aflatoxin was not detectable in the sample of the peanut outer shells and peanut butter samples. Sensory characteristics showed approximately the same score for all treatments except that of 15% substitution, which resulted in a significant decrease in all parameters compared with the control. Conclusion:: This study reported that 5%, followed by 10% of peanut outer shells, were the most suitable levels for making peanut butter, improving the nutritional value by increasing the percentage of fiber and antioxidants in peanut shells, leading to better quality products and shelf life.
背景:加工的创新应用是食品生产中的一个新兴趋势。。目的:本研究以花生外壳为原料,按不同比例(5%、10%、15%)添加花生外壳,通过降低花生酱中的脂肪含量来降低产品的热量,同时利用花生外壳作为花生种子的残渣,对产品的物理、化学和感官性能进行了评价。方法:采用标准方法对制备的花生酱进行化学成分、生物活性测定、微生物检测、黄曲霉毒素含量和感官评价。。结果:花生外壳粉的化学成分以纤维含量最高(46.6%),其次是总碳水化合物(23.25%)和总蛋白质(12.54%)。所得花生酱的总碳水化合物含量最高(23.25%),其次是脂肪(42.21%)和蛋白质(28.12%)。花生外壳5、10和15%位置的替代对蛋白质的影响不显著。同时,脂质含量较对照组显著降低。在碳水化合物与脂肪的总含量方面也发现了类似的趋势。总纤维增加到1.5 &2.08,是膳食纤维含量的2.6倍,而β-胡萝卜素由于替代水平的影响,含量显著降低。与对照相比,替代水平分别降低了约203.58、730.093、562.86、545.19和526.66 cal。除了钙的含量增加了15%外,由于替代,矿物质含量略有增加。DPPH和ABTS%随取代量的增加而增加,这与总酚和总黄酮含量的增加一致。黄酮类化合物的含量为94.72 QE,其次为叶黄素(82.23 QE)。酚类化合物以邻苯三酚(68.31 GAE)为主,其次为绿原(780.76 GAE)。脂肪酸组成表明,各处理中以油酸和亚油酸为主。保存3个月(20±2°C)后出现细菌、酵母菌和霉菌计数。花生外壳和花生酱样品中未检出黄曲霉毒素。感官特征在所有处理中显示出大致相同的分数,除了15%的替代,导致所有参数与对照相比显着下降。结论:本研究报道,花生外壳中5%、10%的含量是制作花生酱的最合适水平,通过增加花生外壳中纤维和抗氧化剂的比例来提高营养价值,从而提高产品的质量和保质期。
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引用次数: 0
Determination of Viscosity of Browntop Millet Grain Paste and Whole Browntop Millet Flour Paste 褐米面糊和全褐米面糊粘度的测定
Q4 NUTRITION & DIETETICS Pub Date : 2023-10-31 DOI: 10.2174/0115734013266480231023082845
Shivani Singh, Sukhneet Suri, Ranjana Singh
Background:: Methods of incorporating millets in daily diets are increasingly being explored to suit the consumer's changing needs. They are consumed mainly in low-middle-income countries. Data (functional, sensory, physical, and nutritional) to support browntop millet (BTM) use in various minimally processed/convenience foods is scanty. Objectives:: This study was carried out to study the water absorption capacity and viscosity of whole browntop millet (WBTM) grains and WBTM flour at different ratios with water after autoclaving and blending and to explore the scope of developed BTM pastes, which could be used for preparing a variety of products. Methods:: WBTM grain pastes and WBTM flour pastes were prepared in different ratios of water, such as 1:2, 1:2.5, 1:3, 1:3.5, 1:4, 1:4.5, 1:5, 1:5.5, 1:6, 1:6.5. Results:: It was found that the viscosity of pastes made from WBTM grain ranged from 40911±1469 to 66867±7469 mPa's at 24.2±0. 2 to 24.7±0.1˚C at 84.7±3.3 to 95.3±3.0% torque respectively. RPM ranged from 11.9±0.2 to 18.6±0.5. The viscosity of WBTM flour pastes ranged from 33874±2864 to 45792±1664 mPa's at 24.2±0.1 to 24.5±0.3°C at 81.7±1.7 to 89.1±3.0% torque with 10.8±1.2 to 13.3±3.2 RPM respectively. Conclusion:: The viscosity of WBTM grain pastes was statistically greater than the viscosity of WBTM flour pastes at a 5% significant level. Such pastes can be explored as convenience foods (ready to cook/ ready to eat) for use at household and commercial levels to produce products similar to bread, extruded products such as noodles, pasta, snacks etc.
背景:为适应消费者不断变化的需求,人们正在越来越多地探索将小米纳入日常饮食的方法。它们主要在中低收入国家消费。支持褐米(BTM)在各种最低加工/方便食品中使用的数据(功能,感官,物理和营养)很少。目的:研究不同加水比例的褐谷子(WBTM)全粒和面粉经蒸压和混合后的吸水率和粘度,探索开发的褐谷子糊的范围,该糊可用于制备多种产品。方法:分别以1:2、1:2.5、1:3、1:3.5、1:4、1:4.5、1:5、1:5.5、1:6、1:6.5等不同比例的水配制白腰tm谷物糊和白腰tm面糊。结果:在24.2±0℃下,白骨精颗粒制得的膏体粘度范围为40911±1469 ~ 66867±7469 mPa s。在84.7±3.3至95.3±3.0%扭矩下,温度分别为2至24.7±0.1˚C。转速范围为11.9±0.2 ~ 18.6±0.5。WBTM面糊在24.2±0.1 ~ 24.5±0.3℃、81.7±1.7 ~ 89.1±3.0%转矩、10.8±1.2 ~ 13.3±3.2 RPM下的粘度范围为33874±2864 ~ 45792±1664 mPa。结论:麦麸谷糊粘度大于麦麸面糊粘度,差异有统计学意义,且差异有5%的显著水平。这种糊状物可以作为方便食品(即食/即食)在家庭和商业层面上使用,以生产类似面包的产品,挤压产品,如面条,面食,零食等。
{"title":"Determination of Viscosity of Browntop Millet Grain Paste and Whole Browntop Millet Flour Paste","authors":"Shivani Singh, Sukhneet Suri, Ranjana Singh","doi":"10.2174/0115734013266480231023082845","DOIUrl":"https://doi.org/10.2174/0115734013266480231023082845","url":null,"abstract":"Background:: Methods of incorporating millets in daily diets are increasingly being explored to suit the consumer's changing needs. They are consumed mainly in low-middle-income countries. Data (functional, sensory, physical, and nutritional) to support browntop millet (BTM) use in various minimally processed/convenience foods is scanty. Objectives:: This study was carried out to study the water absorption capacity and viscosity of whole browntop millet (WBTM) grains and WBTM flour at different ratios with water after autoclaving and blending and to explore the scope of developed BTM pastes, which could be used for preparing a variety of products. Methods:: WBTM grain pastes and WBTM flour pastes were prepared in different ratios of water, such as 1:2, 1:2.5, 1:3, 1:3.5, 1:4, 1:4.5, 1:5, 1:5.5, 1:6, 1:6.5. Results:: It was found that the viscosity of pastes made from WBTM grain ranged from 40911±1469 to 66867±7469 mPa's at 24.2±0. 2 to 24.7±0.1˚C at 84.7±3.3 to 95.3±3.0% torque respectively. RPM ranged from 11.9±0.2 to 18.6±0.5. The viscosity of WBTM flour pastes ranged from 33874±2864 to 45792±1664 mPa's at 24.2±0.1 to 24.5±0.3°C at 81.7±1.7 to 89.1±3.0% torque with 10.8±1.2 to 13.3±3.2 RPM respectively. Conclusion:: The viscosity of WBTM grain pastes was statistically greater than the viscosity of WBTM flour pastes at a 5% significant level. Such pastes can be explored as convenience foods (ready to cook/ ready to eat) for use at household and commercial levels to produce products similar to bread, extruded products such as noodles, pasta, snacks etc.","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135977224","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
A MechanisticApproach on Structural, Analytical and Pharmacological Potential of Beta-sitosterol: A Promising Nutraceutical -谷甾醇:一种有前途的营养保健品的结构、分析和药理潜力的机理研究
Q4 NUTRITION & DIETETICS Pub Date : 2023-10-27 DOI: 10.2174/0115734013245468230927042947
Jyotsana Dwivedi, Pranjal Sachan, Pranay Wal, Bhagawati Saxena, Jayendra Kumar
Abstract: Phytosterols are bioactive substances that are found spontaneously in the cell membranes of plants and have an atomic composition similar to cholesterol produced by vertebrate cells. They are widely distributed in dietary lipids from plants such as nuts, seeds, and beans with olive oil. β-sitosterol has a variation of pharmacological belongings, with analgesic, immunomodulatory, antiseptic, antineoplastic, anti-inflammatory, cholesterol decreasing, hepatoprotective, and protecting action concerning respiratory and non-alcoholic fatty liver disease illnesses, antioxidant, and anti-diabetic activity. Clinical studies on humans have shown that it works against prostate cancer and has anti-inflammatory and anti-cancer properties. Pharmacological testing of β-sitosterol demonstrated a range of actions including antibacterial, anti-inflammatory, antinociceptive, anticancer, antifertility, angiogenic, antioxidant, immunomodulatory, diabetes-fighting, and anticancer without significant toxicity. Several formulations have been created by numerous authors, but there are few scholarly reviews of the analytical, pharmacology, and phytochemistry methodologies for this molecule. In this review the literature on β- sitosterol, its biosynthesis, pharmacology, nutraceutical applications, toxicity, formulations, and analytical techniques are all highlighted.
摘要:植物甾醇是一种天然存在于植物细胞膜中的生物活性物质,其原子组成类似于脊椎动物细胞产生的胆固醇。它们广泛存在于植物的膳食脂质中,如坚果、种子和橄榄油中的豆类。β-谷甾醇具有多种药理作用,对呼吸道和非酒精性脂肪肝疾病具有镇痛、免疫调节、抗菌、抗肿瘤、抗炎、降胆固醇、保肝和保护作用,并具有抗氧化和抗糖尿病活性。对人类的临床研究表明,它对前列腺癌有效,并具有抗炎和抗癌的特性。β-谷甾醇的药理学测试表明,其具有抗菌、抗炎、抗伤、抗癌、抗生育、血管生成、抗氧化、免疫调节、抗糖尿病和抗癌等一系列作用,且无明显毒性。许多作者已经创建了几种配方,但很少有关于该分子的分析,药理学和植物化学方法的学术评论。本文综述了β-谷甾醇的生物合成、药理学、营养应用、毒性、配方和分析技术等方面的研究进展。
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引用次数: 0
Probiotics: Therapeutic Strategy on the Prevention and Treatment of Inflammatory Diseases: Obesity, Type 2 Diabetes Mellitus and Celiac Disease 益生菌:预防和治疗炎性疾病的治疗策略:肥胖、2型糖尿病和乳糜泻
Q4 NUTRITION & DIETETICS Pub Date : 2023-10-25 DOI: 10.2174/0115734013252358231016181809
Elisa dos Santos Pereira, Chirle de Oliveira Raphaelli, Khadija Bezerra Massaut, Jardel Araújo Ribeiro, Helena Reissig Soares Vitola, Simone Pieniz, Ângela Maria Fiorentini
Background: Recent evidence demonstrates the fundamental role of the gut microbiota in inflammatory diseases, and several mechanisms of action of probiotics in improvement of inflammatory parameters. Objective: The objective of this review was to relate the consumption of probiotic bacteria and its effects on inflammatory diseases, including obesity, type II diabetes and celiac disease. Method: A search was carried out in English, between the years 2011 and 2022, for research articles and clinical trials with humans and in vivo studies. Research showed improvement in cardiovascular risk markers, and improvement in insulin sensitivity, lipid profile and plasma atherogenic index, in obesity with the use of probiotics. In type II diabetes, decreased levels of fasting glucose, glycated hemoglobin, insulin and glycemic index, and increased levels of peptide 1, superoxide dismutase and glutathione peroxidase were observed. Result: In addition to cellular protection of the islets of Langerhans and positive alteration of TNF-α and IL-1β markers. Improvement in the condition of patients with celiac disease was observed, since the neutralization of the imbalance in serotonin levels was observed, reducing the expression of genes of interest and also, a decrease in cytokines. Conclusion: Therefore, the use of probiotics should be encouraged
背景:最近的证据表明肠道微生物群在炎症性疾病中的基本作用,以及益生菌在改善炎症参数中的几种作用机制。目的:本综述的目的是研究益生菌的摄入及其对炎症性疾病的影响,包括肥胖、II型糖尿病和乳糜泻。方法:检索2011年至2022年间的英文研究文章以及人体和体内研究的临床试验。研究表明,使用益生菌可以改善心血管风险指标,改善胰岛素敏感性,血脂和血浆动脉粥样硬化指数。2型糖尿病患者空腹血糖、糖化血红蛋白、胰岛素和血糖指数下降,肽1、超氧化物歧化酶和谷胱甘肽过氧化物酶水平升高。结果:除对朗格汉斯胰岛有细胞保护作用外,TNF-α和IL-1β标志物均有阳性改变。乳糜泻患者的病情得到改善,因为观察到血清素水平失衡的中和,减少了相关基因的表达,也减少了细胞因子。结论:应提倡使用益生菌
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引用次数: 0
Herbal Candies: A Potential Source of Health Benefits 草本糖果:对健康有益的潜在来源
Q4 NUTRITION & DIETETICS Pub Date : 2023-10-24 DOI: 10.2174/0115734013250026231016140631
Rekha Kailey, Prasad Rasane, Jyoti Singh, Sawinder Kaur, Mahendra Gunjal, Jaspreet Kaur, Vishesh Bhadariya, Harshal Avinashe
Abstract: Candy is a popular product consumed by children, young and elderly alike. The major ingredient sugar makes it an instant source of energy, mostly blended with a variety of flavors and colors for sensory and aesthetic appeal. Flavors such as caramel, chocolate, peppermint, butterscotch, and vanilla are the most popular among many, that comprises of more than 2000 kinds. Although synthetic flavors and colors are predominant, natural sources such as herbs are being increasingly used. Herbal (made from herbs) products have lesser effects, more therapeutic effects, and health benefits. The advantages of herbs used in candy manufacturing are safe, with good efficacy, lower side effect, compatibility with the human body, and wide cultural acceptability. Herbal candies are used as an efficient delivery system for vitamins, minerals, and numerous bioactive compounds like anthocyanin, lycopene, ascorbic acid, etc. They are a remedy of choice in case of cough, sore throat, digestive and stomach problems. The choice of herb often is influenced based on the target health problem, reduced side effects, availability, and preferences. Apart from sugar, these candies are also manufactured using sweetening agents. Sugar and sweeteners consumption is associated with various myths and prejudices owing to increased health concerns. The review is thus designed to justify various aspects of herbal candy like production process, ingredients, historical importance, and types of herbal candies, myths, facts and risks, consumer awareness towards herbal candies. The paper will also draw a roadmap for the future of herbal candy amongst today’s health-wary consumers.
摘要:糖果是一种深受儿童、青少年和老年人喜爱的食品。主要成分糖使它成为能量的即时来源,主要是与各种口味和颜色混合,以增加感官和审美吸引力。焦糖、巧克力、薄荷、奶油糖和香草等口味是最受欢迎的,有2000多种。虽然合成香料和色素占主导地位,但天然来源如草药的使用也越来越多。草药(由草药制成)产品的效果较小,但有更多的治疗效果和健康益处。在糖果制造中使用草药的优点是安全、疗效好、副作用小、与人体相容性好、文化接受度广。草药糖果被用作维生素、矿物质和许多生物活性化合物(如花青素、番茄红素、抗坏血酸等)的有效输送系统。它们是治疗咳嗽、喉咙痛、消化和胃部问题的良药。草药的选择通常受到目标健康问题、副作用减少、可用性和偏好的影响。除了糖,这些糖果还使用甜味剂。由于对健康的担忧增加,糖和甜味剂的消费与各种神话和偏见有关。因此,审查的目的是证明草药糖果的各个方面,如生产过程,成分,历史重要性,草药糖果的类型,神话,事实和风险,消费者对草药糖果的认识。这篇论文还将为当今注重健康的消费者描绘出草药糖果未来的路线图。
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引用次数: 0
Vegetable Mountain Products, as Functional Food. A Cross-sectional Study of European Romanian Agricultural Producers 蔬菜山产品,作为功能性食品。欧洲罗马尼亚农业生产者的横断面研究
Q4 NUTRITION & DIETETICS Pub Date : 2023-10-13 DOI: 10.2174/0115734013270707231009063607
Brindusa Covaci, Radu Petru Brejea, Mihai Covaci
Background: Mountain areas, in a normal ecosystemic context as the analyzed region from the European Romanian Carpathians, offer healthier solutions through different agronomical practices and solutions designed for the production of functional food. The paper approaches a chain formed by mountain functional food – agronomic practices – mountain products commerce, the purpose being the development of the entire mountain products value chain from an area focusing on the matrix ”from the farm to the fork”. The paper analyzes highly consumed mountain products with functional food roles Allium cepa, Allium sativum, Cucumis sativus, Capsicum, and Solanum lycopersicum. background: The paper analyzed highly consumed mountain products with functional food roles, namely Allium cepa, Allium sativum, Cucumis sativus, Capsicum, and Solanum lycopersicum. Objective: The research highlights the importance of vegetable mountain products as a functional food in the current hunger and environment contexts, in a more and more polluted world. Methods: The experimental, clinical, and agronomical research, together with the production territorial profile, show that mountain products present high qualitative valences comparatively with low-land areas or with reference values given by USDA. Results: According to macro-nutritional and micro-nutritional analysis – lipids-fats, saturated fatty acids, protein, cyanocobalamin (B12), ergocalciferol (D2), cholecalciferol (D3), iron and calcium – Allium sativum dominates the mountain product's top with a functional food role. Instead of this, mountain producers prefer to cultivate mountain products with a higher income horizon. result: According to macro-nutritional and micro-nutritional analysis – lipids-fats, saturated fatty acids, protein, cyanocobalamin (B12), ergocalciferol (D2), cholecalciferol (D3), iron and calcium – Allium sativum dominates the mountain product's top with a functional food role. Instead of this, mountain producers prefer to cultivate mountain products with a higher income horizon. Conclusion: Functional food represents an imperative in a more polluted world. Being less polluted than other ecosystems, the mountain area offers healthier agricultural products and requires notable investments, together with more involved agronomy. conclusion: Functional food represents an imperative in a more polluted world. Being less polluted than other ecosystems, the mountain area requires special investments, together with more involved agronomy.
背景:作为欧洲罗马尼亚喀尔巴阡山脉的分析区域,在正常的生态系统背景下,山区通过不同的农学实践和为生产功能性食品而设计的解决方案提供了更健康的解决方案。本文探讨了一个由山地功能食品-农艺实践-山产品商业构成的链条,其目的是以“从农场到餐桌”为矩阵,从一个区域发展整个山产品价值链。本文分析了具有功能性食品作用的高消费山产品——cepa Allium、satium sativum、Cucumis sativus、辣椒和Solanum lycopersicum。背景:本文分析了具有功能食品作用的高消费山产品,即cepa Allium、Allium sativum、Cucumis sativus、辣椒和Solanum lycopersicum。目的:本研究强调了在当前饥饿和环境背景下,在污染日益严重的世界中,蔬菜山产品作为功能性食品的重要性。方法:通过实验、临床和农学研究,结合生产地域特征,表明山区产品相对于低地地区或美国农业部给出的参考值具有较高的质量价值。结果:根据宏观营养和微观营养分析——脂质脂肪、饱和脂肪酸、蛋白质、氰钴胺素(B12)、麦角钙化醇(D2)、胆钙化醇(D3)、铁和钙——大蒜以功能性食品的作用居山产品之首。与此相反,山区生产者更愿意种植具有更高收入水平的山产品。结果:根据宏观营养和微观营养分析——脂质脂肪、饱和脂肪酸、蛋白质、氰钴胺素(B12)、麦角钙化醇(D2)、胆钙化醇(D3)、铁和钙——大蒜以功能性食品的作用稳居山产品之首。与此相反,山区生产者更愿意种植具有更高收入水平的山产品。结论:在一个污染越来越严重的世界里,功能性食品是势在必行的。与其他生态系统相比,山区污染较少,提供了更健康的农产品,需要大量投资,以及更多的农艺。结论:在污染越来越严重的世界里,功能性食品是必不可少的。与其他生态系统相比,山区污染较少,因此需要特殊投资,同时需要更多的农业技术。
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Current Nutrition & Food Science
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