Abstract: Microplastics (MPs) are emergent environmental contaminants that are designated as either primary or secondary dependent on their origins. Formulation, morphology, dimensions, and colour scheme, along with other features, are connected with their propensity to reach the food webs and their dangers. Whilst ecological adversities of MPs have drawn considerable interest, the hazards to individuals from dietary exposure have yet to be determined. The aim of this review is to gauge existing understanding concerning MPs in foodstuffs and to explore the problems and inadequacies for threat assessment. The prevalence of MPs in foodstuffs and sugary drinks has been detected all over the world, but most researchers judged the existing information to be not only inadequate but also of dubious value, owing to the notable lack of agreement on a regulated quantification methods and a consistent appellation. Most published papers have highlighted potable water and condiments such as sugars, salts, and nectar as significant food components of MPs for humans. The threat assessment reveals significant discrepancies in our understanding of MP toxicity for human consumption, which hinders the estimate of risk-based regulations regarding food safety. The lack of comparators for evaluating MPs food consumption prohibits dietary MPs risk description and risk mitigation. Researchers and Food Safety Administrators confer various obstacles along with possibilities linked to the appearance of MPs in foodstuffs. Further investigation on the MPs categorization and exposures is essential considering that any subsequent threat evaluation record can contain a comprehensive dietary viewpoint.
{"title":"Food Contamination with Micro-plastics: Occurrences, Bioavailability, Human Vulnerability, and Prevention","authors":"Lakshmayya NSV, Ashoutosh Panday, Rajasri Yadavalli, C Nagenrdanatha Reddy, Sanjeeb Kumar Mandal, Dinesh Chand Agrawal, Bishwambhar Mishra","doi":"10.2174/1573401319666230915164116","DOIUrl":"https://doi.org/10.2174/1573401319666230915164116","url":null,"abstract":"Abstract: Microplastics (MPs) are emergent environmental contaminants that are designated as either primary or secondary dependent on their origins. Formulation, morphology, dimensions, and colour scheme, along with other features, are connected with their propensity to reach the food webs and their dangers. Whilst ecological adversities of MPs have drawn considerable interest, the hazards to individuals from dietary exposure have yet to be determined. The aim of this review is to gauge existing understanding concerning MPs in foodstuffs and to explore the problems and inadequacies for threat assessment. The prevalence of MPs in foodstuffs and sugary drinks has been detected all over the world, but most researchers judged the existing information to be not only inadequate but also of dubious value, owing to the notable lack of agreement on a regulated quantification methods and a consistent appellation. Most published papers have highlighted potable water and condiments such as sugars, salts, and nectar as significant food components of MPs for humans. The threat assessment reveals significant discrepancies in our understanding of MP toxicity for human consumption, which hinders the estimate of risk-based regulations regarding food safety. The lack of comparators for evaluating MPs food consumption prohibits dietary MPs risk description and risk mitigation. Researchers and Food Safety Administrators confer various obstacles along with possibilities linked to the appearance of MPs in foodstuffs. Further investigation on the MPs categorization and exposures is essential considering that any subsequent threat evaluation record can contain a comprehensive dietary viewpoint.","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135437685","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}
Pub Date : 2023-09-14DOI: 10.2174/1573401319666230914140953
Fahad Al-Asmari, Pankaj Koirala, Nikheel Bhojraj Rathod, Tareq M. Alnemr, Saeed A Asiri, Mohamed Yousif Babeker, Li LI, Nilesh Prakash Nirmal
INTRODUCTION: This study focused on the formulation processing and antimicrobial activities of Origanum and Thyme essential oils (OEO) (TEO) and their nanoemulsions (OEON) (TEON) on gram-positive and gram-negative bacteria and yeast. Optimal nanoemulsion formulation and stability were achieved through balancing between requisite hydrophilic-lipophilic balance (rHLB) and surfactant concentration (Smix) of nanoemulsions. METHOD: The smallest droplet sizes of OEON: (z -185.1 nm ± 0.85) and TEON (z -130.1 nm ± 0.60), were achieved by using 10 g/100 mL of OEO and TEO with 15 g/100 mL Smix at ultrasonication for 2 min with no phase separation. The size of nanoemulsion droplet and PDI was found to be influenced by HLB value, treatment time, and Smix concentration. Antimicrobial analyses, including a zone of inhibition, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and time-kill kinetics assay, were performed against Escherichia coli, Staphylococcus aureus, and Saccharomyces cerevisiae. RESULT: The antimicrobial findings demonstrated that OEO exhibited higher antimicrobial activity compared to TEO (P<0.05). Meanwhile, the OEON and TEON substantially reduced the MIC and MBC values, compared to OEO and TEO against all tested microorganisms (P<0.05). Throughout the time-kill assay, E. coli was reduced by 5 log CFU/ml within 120 minutes, while S. cerevisiae and S. aureus were eradicated after 60 and 120 minutes of incubation with OEON, respectively. CONCLUSION: In turn, TEON reduced E. coli by 5 log CFU/ml and S. cerevisiae by 4 log CFU/ml within 120 minutes, while S. aureus was inhibited within the same time of incubation with TEON. The nanoemulsion formulations of OEO and TEO considerably enhanced the antimicrobial properties, which provides a promising alternative plant-derived antimicrobial for pharmaceuticals and food applications.
摘要:本研究主要研究了牛头草和百里香精油(OEO) (TEO)及其纳米乳液(OEON) (TEON)对革兰氏阳性和革兰氏阴性细菌和酵母的抑菌活性。通过平衡纳米乳所需的亲水亲脂平衡(rHLB)和表面活性剂浓度(Smix)，获得了最佳的纳米乳配方和稳定性。方法:以10 g/100 mL的OEO和TEO加15 g/100 mL的Smix超声作用2 min，在无相分离的条件下，获得OEON (z -185.1 nm±0.85)和TEON (z -130.1 nm±0.60)最小滴度。HLB值、处理时间和Smix浓度对纳米乳液滴大小和PDI均有影响。对大肠杆菌、金黄色葡萄球菌和酿酒酵母进行抑菌分析，包括抑菌区、最小抑菌浓度(MIC)、最小杀菌浓度(MBC)和时效动力学分析。结果:与TEO相比，OEO具有更高的抗菌活性(P<0.05)。同时，与OEO和TEO相比，OEON和TEON显著降低了对所有被测微生物的MIC和MBC值(P<0.05)。在整个时间杀伤实验中，大肠杆菌在120分钟内减少了5 log CFU/ml，而酿酒葡萄球菌和金黄色葡萄球菌分别在OEON孵育60和120分钟后被根除。结论:TEON在120分钟内对大肠杆菌和酿酒葡萄球菌分别有5 log CFU/ml和4 log CFU/ml的抑制作用，而对金黄色葡萄球菌在同一时间内均有抑制作用。OEO和TEO的纳米乳配方显著提高了抗菌性能，为制药和食品领域提供了一种有前景的植物源性抗菌药物替代品。
{"title":"Antimicrobial Activity of Formulated Origanum and Thyme Essential Oil Nanoemulsions - A comparative study","authors":"Fahad Al-Asmari, Pankaj Koirala, Nikheel Bhojraj Rathod, Tareq M. Alnemr, Saeed A Asiri, Mohamed Yousif Babeker, Li LI, Nilesh Prakash Nirmal","doi":"10.2174/1573401319666230914140953","DOIUrl":"https://doi.org/10.2174/1573401319666230914140953","url":null,"abstract":"INTRODUCTION: This study focused on the formulation processing and antimicrobial activities of Origanum and Thyme essential oils (OEO) (TEO) and their nanoemulsions (OEON) (TEON) on gram-positive and gram-negative bacteria and yeast. Optimal nanoemulsion formulation and stability were achieved through balancing between requisite hydrophilic-lipophilic balance (rHLB) and surfactant concentration (Smix) of nanoemulsions. METHOD: The smallest droplet sizes of OEON: (z -185.1 nm ± 0.85) and TEON (z -130.1 nm ± 0.60), were achieved by using 10 g/100 mL of OEO and TEO with 15 g/100 mL Smix at ultrasonication for 2 min with no phase separation. The size of nanoemulsion droplet and PDI was found to be influenced by HLB value, treatment time, and Smix concentration. Antimicrobial analyses, including a zone of inhibition, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and time-kill kinetics assay, were performed against Escherichia coli, Staphylococcus aureus, and Saccharomyces cerevisiae. RESULT: The antimicrobial findings demonstrated that OEO exhibited higher antimicrobial activity compared to TEO (P<0.05). Meanwhile, the OEON and TEON substantially reduced the MIC and MBC values, compared to OEO and TEO against all tested microorganisms (P<0.05). Throughout the time-kill assay, E. coli was reduced by 5 log CFU/ml within 120 minutes, while S. cerevisiae and S. aureus were eradicated after 60 and 120 minutes of incubation with OEON, respectively. CONCLUSION: In turn, TEON reduced E. coli by 5 log CFU/ml and S. cerevisiae by 4 log CFU/ml within 120 minutes, while S. aureus was inhibited within the same time of incubation with TEON. The nanoemulsion formulations of OEO and TEO considerably enhanced the antimicrobial properties, which provides a promising alternative plant-derived antimicrobial for pharmaceuticals and food applications.","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134969908","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}
Pub Date : 2023-09-13DOI: 10.2174/1573401319666230913122317
Pankaj Prabhakar, Vijay Marakala, Dhanya Sacheendran, Thomas George, Rhea Katherine D'souza, Princy Louis Palatty, Manjeshwar Shrinath Baliga
Abstract: Non-alcoholic fatty liver disease (NAFLD) is today the most prevalent hepatic disorder in the world. Although many pharmaceutical agents have been investigated for their potential to prevent or treat NAFLD, currently, there is no standard treatment to manage this ailment. Reports indicate that ginger and its phytochemicals gingerol and zingerone are effective in mitigating NAFLD in experimental study models. Furthermore, randomised control trials have demonstrated that ginger is also effective in preventing NAFLD in both adults and children. Mechanistic studies suggest that ginger mediates these beneficial effects by activating many pathways, such as reducing free radicals, dyslipidemia, and hepatic fat deposition. Concomitantly, ginger also increases antioxidant enzyme levels and insulin-sensitive effects, and all these pharmacological actions provide beneficial outcomes. In this review, the evidence from experimental and clinical trials has been emphasised. In addition, an attempt has been made to identify the gaps for future study to address for the benefit of the medical, pharmaceutical, nutraceutical, and agricultural businesses.
{"title":"Ginger (ZingiberofficinaleRoscoe; family:Zingiberaceae) in Non-Alcoholic Fatty Liver Disease: review on the existing scientific evidence and way forward","authors":"Pankaj Prabhakar, Vijay Marakala, Dhanya Sacheendran, Thomas George, Rhea Katherine D'souza, Princy Louis Palatty, Manjeshwar Shrinath Baliga","doi":"10.2174/1573401319666230913122317","DOIUrl":"https://doi.org/10.2174/1573401319666230913122317","url":null,"abstract":"Abstract: Non-alcoholic fatty liver disease (NAFLD) is today the most prevalent hepatic disorder in the world. Although many pharmaceutical agents have been investigated for their potential to prevent or treat NAFLD, currently, there is no standard treatment to manage this ailment. Reports indicate that ginger and its phytochemicals gingerol and zingerone are effective in mitigating NAFLD in experimental study models. Furthermore, randomised control trials have demonstrated that ginger is also effective in preventing NAFLD in both adults and children. Mechanistic studies suggest that ginger mediates these beneficial effects by activating many pathways, such as reducing free radicals, dyslipidemia, and hepatic fat deposition. Concomitantly, ginger also increases antioxidant enzyme levels and insulin-sensitive effects, and all these pharmacological actions provide beneficial outcomes. In this review, the evidence from experimental and clinical trials has been emphasised. In addition, an attempt has been made to identify the gaps for future study to address for the benefit of the medical, pharmaceutical, nutraceutical, and agricultural businesses.","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":"65 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135783971","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}
Pub Date : 2023-09-12DOI: 10.2174/1573401319666230912105912
Natália Eirão Zulin, Carolina Garcia Martins, Márcia Helena Appel, Débora Salles da Silva Coutinho, Amanda Plaça Bialli, Daiana Milena Bronoski, Stephanie Rubianne Silva Carvalhal, Elisvania Freitas dos Santos, Paulo Sérgio Loubet Filho, Sandro José Ribeiro Bonatto, Luiz Cláudio Fernandes, Lucimara Mach Côrtes Cordeiro, Fabíola Iagher
Background: Guavira fruit is widely used for juice extraction purposes, and this process generates large amounts of pomace (waste). Guavira pomace was dried and milled to produce guavira pomace flour (GPF), which is rich in antioxidants and dietary fibers (polysaccharides). These compounds are known for their immunomodulatory and antitumor effects. Objective: To investigate whether GPF intake promotes immunomodulation and reduces Walker 256 tumor growth in rats. Methods: GPF was provided to Wistar rats in two different models: 1) 15-day Model, according to which, Walker 256 tumor-bearing rats received GPF (63 mg/200 g b.w./day) simultaneously to tumor growth for 15 days; 2) 45-day Model, according to which, tumor-bearing rats received GPF for 30 days before tumor cell implantation, as well as during tumor growth - it totaled 45 days. After animals were euthanized, tumors were collected and weighed, and tumor cells were isolated for proliferation capacity determination ex vivo. Enzymatic/colorimetric methods were used to determine resident peritoneal macrophages’ functionality, whereas blood T and B lymphocytes were assayed for proliferation capacity, ex vivo, under stimuli Results: The 15-day Model did not show tumor mass or cell proliferation reduction in the treated group. GPF stimulated macrophage response in tumor-bearing and non-tumor-bearing rats. However, there was a substantial reduction in tumor mass and tumor cell proliferation under the 45-day Model. Macrophage and lymphocyte response decreased; it suggested that GPF can directly act in the tumor. Conclusion: Based on these findings, GPF has immunomodulatory and antitumor actions, and ingestion time plays a key role in them.
背景:番石榴果被广泛用于榨汁，这一过程会产生大量的果渣(废物)。对番石榴果渣进行干燥和碾磨，生产出富含抗氧化剂和膳食纤维(多糖)的番石榴果渣粉(GPF)。这些化合物以其免疫调节和抗肿瘤作用而闻名。目的:探讨GPF摄入是否能促进大鼠免疫调节和抑制Walker 256肿瘤生长。方法:Wistar大鼠采用两种不同的模型:1)15 d模型，Walker 256只荷瘤大鼠同时给予GPF (63 mg/200 g b.w./d)，使肿瘤生长15 d;2) 45天模型，荷瘤大鼠在肿瘤细胞植入前和肿瘤生长期间分别给予GPF治疗30天，共45天。动物安乐死后，收集肿瘤并称重，分离肿瘤细胞进行体外增殖能力测定。采用酶/比色法测定常驻腹膜巨噬细胞的功能，同时测定血液T淋巴细胞和B淋巴细胞在体外刺激下的增殖能力。结果:在15天的模型中，治疗组未显示肿瘤肿块或细胞增殖减少。GPF刺激荷瘤大鼠和非荷瘤大鼠巨噬细胞反应。然而，在45天的模型下，肿瘤体积和肿瘤细胞增殖明显减少。巨噬细胞和淋巴细胞反应降低;提示GPF可直接作用于肿瘤。结论:GPF具有免疫调节和抗肿瘤作用，其作用机制与摄入时间有关。
{"title":"Guavira Fruit Pomace Promotes Immunomodulation and Reduction of Tumor Growth in Walker 256 Tumor-Bearing Rats","authors":"Natália Eirão Zulin, Carolina Garcia Martins, Márcia Helena Appel, Débora Salles da Silva Coutinho, Amanda Plaça Bialli, Daiana Milena Bronoski, Stephanie Rubianne Silva Carvalhal, Elisvania Freitas dos Santos, Paulo Sérgio Loubet Filho, Sandro José Ribeiro Bonatto, Luiz Cláudio Fernandes, Lucimara Mach Côrtes Cordeiro, Fabíola Iagher","doi":"10.2174/1573401319666230912105912","DOIUrl":"https://doi.org/10.2174/1573401319666230912105912","url":null,"abstract":"Background: Guavira fruit is widely used for juice extraction purposes, and this process generates large amounts of pomace (waste). Guavira pomace was dried and milled to produce guavira pomace flour (GPF), which is rich in antioxidants and dietary fibers (polysaccharides). These compounds are known for their immunomodulatory and antitumor effects. Objective: To investigate whether GPF intake promotes immunomodulation and reduces Walker 256 tumor growth in rats. Methods: GPF was provided to Wistar rats in two different models: 1) 15-day Model, according to which, Walker 256 tumor-bearing rats received GPF (63 mg/200 g b.w./day) simultaneously to tumor growth for 15 days; 2) 45-day Model, according to which, tumor-bearing rats received GPF for 30 days before tumor cell implantation, as well as during tumor growth - it totaled 45 days. After animals were euthanized, tumors were collected and weighed, and tumor cells were isolated for proliferation capacity determination ex vivo. Enzymatic/colorimetric methods were used to determine resident peritoneal macrophages’ functionality, whereas blood T and B lymphocytes were assayed for proliferation capacity, ex vivo, under stimuli Results: The 15-day Model did not show tumor mass or cell proliferation reduction in the treated group. GPF stimulated macrophage response in tumor-bearing and non-tumor-bearing rats. However, there was a substantial reduction in tumor mass and tumor cell proliferation under the 45-day Model. Macrophage and lymphocyte response decreased; it suggested that GPF can directly act in the tumor. Conclusion: Based on these findings, GPF has immunomodulatory and antitumor actions, and ingestion time plays a key role in them.","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":"64 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135885455","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}
Pub Date : 2023-09-06DOI: 10.2174/1573401319666230809141544
Inas Zahidah, Sibel Bölek
Abstract: The consumption of functional foods increases with the rising healthy lifestyle trends among the public. Kefir is taken into account as a potential functional food as it contains a large variety of beneficial microorganisms and bioactive compounds.. Non-dairy kefir has been developed to meet the needs of consumers with several limitations, such as milk protein allergies and lactose intolerance or vegan consumers. Various ingredients such as plant-based milk, fruits, and vegetable extracts used in non-dairy kefir can provide a variety of bioactive compounds wider than cow’s milk, such as fiber, unsaturated fatty acids, and higher antioxidant properties, as well as probiotic properties. This review presents non-dairy kefir alternatives with potential health benefits as well as the chemical and physical reactions occur during the fermentation process effecting sensory properties.
{"title":"The Potential of Non-dairy Kefir Products: Their Health Benefits, Physiochemical, Sensory, and Bioactive Properties","authors":"Inas Zahidah, Sibel Bölek","doi":"10.2174/1573401319666230809141544","DOIUrl":"https://doi.org/10.2174/1573401319666230809141544","url":null,"abstract":"Abstract: The consumption of functional foods increases with the rising healthy lifestyle trends among the public. Kefir is taken into account as a potential functional food as it contains a large variety of beneficial microorganisms and bioactive compounds.. Non-dairy kefir has been developed to meet the needs of consumers with several limitations, such as milk protein allergies and lactose intolerance or vegan consumers. Various ingredients such as plant-based milk, fruits, and vegetable extracts used in non-dairy kefir can provide a variety of bioactive compounds wider than cow’s milk, such as fiber, unsaturated fatty acids, and higher antioxidant properties, as well as probiotic properties. This review presents non-dairy kefir alternatives with potential health benefits as well as the chemical and physical reactions occur during the fermentation process effecting sensory properties.","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135205218","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}
Background: The words "nutrition" and "pharmaceutical" are combined to form the phrase "nutraceutical." Nutraceuticals are foods or dietary components that have an important role in regulating and sustaining normal physiological function in humans. For the treatment of dysmenorrhoea, a variety of pharmacological medications are available, however, they all have significant side effects. Dietary supplements and lifestyle management, on the other hand, were found to have a major influence on the occurrence and control of dysmenorrhea. Objective: The objective of this paper is to study a comprehensive review of the dietary and nutritional supplements with special emphasis on dysmenorrhea. This paper focuses on understanding and interpreting the details of menstrual pain and its effective nutritional diet that can be used as a treatment for avoiding menstrual discomfort. Methods: The selection of data has been done by studying a combination of various research and review papers from different databases like PubMed, NCBI, Science Direct, WHO, Cochrane Library, and Web of Science from the year 2000-2022. Results: Based on various papers and literature reviews, we have concluded about various dietary supplements and herbs that can be used to avoid pain during mensuration followed by its all-daily requirement of nutrition on different age groups and efficacy of treatments. Conclusion: According to current evidence, young women should be instructed in the proper use of dietary supplements, nutrition, and vitamins, as well as the inclusion of effective diet and lifestyle changes such as exercise and a well-balanced diet with adequate nutrition, as these are likely to reduce the negative effects of dysmenorrhea.
背景:“nutrition”(营养)和“pharmaceutical”(制药)这两个词结合起来构成了“nutraceutical”(营养药品)这个词。营养保健品是在调节和维持人体正常生理功能方面起重要作用的食品或膳食成分。对于痛经的治疗，有多种药物可供选择，但它们都有明显的副作用。另一方面，膳食补充剂和生活方式管理被发现对痛经的发生和控制有重大影响。目的:本文的目的是研究膳食和营养补充剂的全面审查，特别强调痛经。本文的重点是了解和解释月经疼痛的细节及其有效的营养饮食，可用于避免月经不适的治疗。方法:数据的选择是通过综合研究PubMed、NCBI、Science Direct、WHO、Cochrane Library和Web of Science等不同数据库2000-2022年的各种研究和综述论文来完成的。结果:通过对多篇论文和文献的回顾，总结出了不同年龄段的患者在测量过程中可以避免疼痛的各种膳食补充剂和草药，以及不同年龄段患者的每日营养需取量和治疗效果。结论:根据目前的证据，应该指导年轻女性正确使用膳食补充剂、营养和维生素，以及包括有效的饮食和生活方式的改变，如运动和营养充足的均衡饮食，因为这些可能会减少痛经的负面影响。
{"title":"Nutraceuticals: New Perspective and Approach to Prevent Dysmenorrhea","authors":"Ankita Wal, Pranay Wal, Divyanshi Gupta, Nisha Sharma, Shiva Mishra, Kritika Sachan, Jyoti Sharma","doi":"10.2174/1573401319666230727142047","DOIUrl":"https://doi.org/10.2174/1573401319666230727142047","url":null,"abstract":"Background: The words \"nutrition\" and \"pharmaceutical\" are combined to form the phrase \"nutraceutical.\" Nutraceuticals are foods or dietary components that have an important role in regulating and sustaining normal physiological function in humans. For the treatment of dysmenorrhoea, a variety of pharmacological medications are available, however, they all have significant side effects. Dietary supplements and lifestyle management, on the other hand, were found to have a major influence on the occurrence and control of dysmenorrhea. Objective: The objective of this paper is to study a comprehensive review of the dietary and nutritional supplements with special emphasis on dysmenorrhea. This paper focuses on understanding and interpreting the details of menstrual pain and its effective nutritional diet that can be used as a treatment for avoiding menstrual discomfort. Methods: The selection of data has been done by studying a combination of various research and review papers from different databases like PubMed, NCBI, Science Direct, WHO, Cochrane Library, and Web of Science from the year 2000-2022. Results: Based on various papers and literature reviews, we have concluded about various dietary supplements and herbs that can be used to avoid pain during mensuration followed by its all-daily requirement of nutrition on different age groups and efficacy of treatments. Conclusion: According to current evidence, young women should be instructed in the proper use of dietary supplements, nutrition, and vitamins, as well as the inclusion of effective diet and lifestyle changes such as exercise and a well-balanced diet with adequate nutrition, as these are likely to reduce the negative effects of dysmenorrhea.","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":"59 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135755448","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}
Pub Date : 2023-05-01DOI: 10.2174/1573401318666220426102043
Hamid Reza Sayevand, Farzaneh Bakhtiary, Neda Mollakhalili-Meybodi, Amir M. Mortazavian
Abstract: As a typical and ancient Iranian drink based on fermented milk, Doogh is normally produced from yogurt, drinking water, salt, and flavoring agents on both traditional and industrial scales. Referring to the large production and consumption of Doogh in many countries and the adoption of its Codex standard (2018), considering its technological and health (nutritional and safety) aspects is of special importance. There is versatility and variety in ingredients, production methods, and packaging of Doogh that can affect the physicochemical (i.e., physical, chemical, and rheological) sensory, nutritional, and safety characteristics of the product. On the other hand, its shelf life is regularly an extended shelf life (>2 months) which can be challenging from a technological point of view. This article comprehensively reviews the technological and health aspects of industrial Doogh.
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