There is convincing evidence that the glycolytic pathway whereby glucose is broken down to pyruvic acid and which occurs in most cells in the human body, is not necessarily a benign process. Much research has highlighted the deleterious effects of excessive glycolysis towards aging and lifespan [1-3], and the converse beneficial outcomes when glycolysis is partially suppressed [4-6]. The anti-aging effects of the mTOR inhibitor rapamycin can be explained, at least in part, by the fact that down-regulation of mTOR suppresses glycolysis and enhances mitogenesis and mitochondrial ATP synthesis, whilst upregulation of mTOR accelerates glycolysis [7-10]. This is because not only can glucose react non-enzymically with proteins to create advanced glycation endproducts (AGEs), but a number of the glycolytic intermediates are more reactive than glucose. The triose-phosphates, dihydroxyacetonephosphate (DHAP) and glyceraldehyde-3-phosphate (G3P), and their highly reactive decomposition product, methylglyoxal (MG), can all provoke synthesis of AGE (also called glycotoxins), following reaction with intracellular and extracellular proteins, nucleic acids and aminolipids [11-13]. Indeed, number of recent reviews and perspective pieces [14-16] have emphasized the role of dietary and endogenously generated glycotoxins inducing age-associated, deleterious effects throughout the body.
{"title":"The human erythrocyte can become both a metabolic “Achilles’ Heel” and a “Trojan Horse”: Likely consequences of persistent excessive glycolysis","authors":"A. Hipkiss","doi":"10.15761/IFNM.1000244","DOIUrl":"https://doi.org/10.15761/IFNM.1000244","url":null,"abstract":"There is convincing evidence that the glycolytic pathway whereby glucose is broken down to pyruvic acid and which occurs in most cells in the human body, is not necessarily a benign process. Much research has highlighted the deleterious effects of excessive glycolysis towards aging and lifespan [1-3], and the converse beneficial outcomes when glycolysis is partially suppressed [4-6]. The anti-aging effects of the mTOR inhibitor rapamycin can be explained, at least in part, by the fact that down-regulation of mTOR suppresses glycolysis and enhances mitogenesis and mitochondrial ATP synthesis, whilst upregulation of mTOR accelerates glycolysis [7-10]. This is because not only can glucose react non-enzymically with proteins to create advanced glycation endproducts (AGEs), but a number of the glycolytic intermediates are more reactive than glucose. The triose-phosphates, dihydroxyacetonephosphate (DHAP) and glyceraldehyde-3-phosphate (G3P), and their highly reactive decomposition product, methylglyoxal (MG), can all provoke synthesis of AGE (also called glycotoxins), following reaction with intracellular and extracellular proteins, nucleic acids and aminolipids [11-13]. Indeed, number of recent reviews and perspective pieces [14-16] have emphasized the role of dietary and endogenously generated glycotoxins inducing age-associated, deleterious effects throughout the body.","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78579019","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}
Today, due to improper food preparation and lifestyle changes, almost half of the world's population suffers from chronic diseases. Unsuitable feeding habits are the main causes of hunger and death, which is the main cause of health problems. Currently, the most common for health promotion has been functional foods and dietary supplements. Multiple physiological diseases can be controlled by diets containing several biologically active ingredients. Due to these treatments, dietary supplements and functional foods are important to enhance consumer health and reduce numerous diseases such as obesity, heart disease, hyperlipidemia and cancers [1].
{"title":"Turmeric polyphenols: A comprehensive review","authors":"M. H. Mughal","doi":"10.15761/ifnm.1000269","DOIUrl":"https://doi.org/10.15761/ifnm.1000269","url":null,"abstract":"Today, due to improper food preparation and lifestyle changes, almost half of the world's population suffers from chronic diseases. Unsuitable feeding habits are the main causes of hunger and death, which is the main cause of health problems. Currently, the most common for health promotion has been functional foods and dietary supplements. Multiple physiological diseases can be controlled by diets containing several biologically active ingredients. Due to these treatments, dietary supplements and functional foods are important to enhance consumer health and reduce numerous diseases such as obesity, heart disease, hyperlipidemia and cancers [1].","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85924416","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}
K. Serraj, S. Hamaz, Habiba Alaloui, H. Bachir, E. Andrès
Unlike hypoferritinemia, which almost constantly reflects iron deficiency, hyperferritinemia is often difficult to interpret in the absence of an obvious clinical context. In medical practice, major hyperferritinemia greater than 1000 μg/l is a classic situation. Moore et al. had published in 2013 the results of a 2-year study in a department of internal medicine that found a major hyperferritinemia in 627 patients with the most common causes of cancer [1]. Vardi et al. found similar results with a pejorative prognostic value of severe hyperferritinemia, regardless underlying cause [2]. Another much older study by Lee et al. found similar frequencies of hyperritinemia in the previous two studies with high frequency of etiological associations in the same patients [3]. The high frequency of hyperferritinemia, their wide etiological spectrum and the frequent concomitant presence of several etiologies reflect the need to address hyperferritinemia based on a global vision prioritizing the most obvious and serious causes.
{"title":"Diagnosis of hyperferritinemia in 2019","authors":"K. Serraj, S. Hamaz, Habiba Alaloui, H. Bachir, E. Andrès","doi":"10.15761/ifnm.1000241","DOIUrl":"https://doi.org/10.15761/ifnm.1000241","url":null,"abstract":"Unlike hypoferritinemia, which almost constantly reflects iron deficiency, hyperferritinemia is often difficult to interpret in the absence of an obvious clinical context. In medical practice, major hyperferritinemia greater than 1000 μg/l is a classic situation. Moore et al. had published in 2013 the results of a 2-year study in a department of internal medicine that found a major hyperferritinemia in 627 patients with the most common causes of cancer [1]. Vardi et al. found similar results with a pejorative prognostic value of severe hyperferritinemia, regardless underlying cause [2]. Another much older study by Lee et al. found similar frequencies of hyperritinemia in the previous two studies with high frequency of etiological associations in the same patients [3]. The high frequency of hyperferritinemia, their wide etiological spectrum and the frequent concomitant presence of several etiologies reflect the need to address hyperferritinemia based on a global vision prioritizing the most obvious and serious causes.","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"101 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91432485","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}
Cereals as crops are grown throughout the temperate and tropical regions of the world and full fil the approximately fifty percent food energy requirements of population [1]. Cereals are considered as staple food and provide significant amount of proteins, carbohydrates, vitamin B and minerals worldwide. Cereals are rich source of carbohydrates and often known with the same name, because cereals consist of almost 75% carbohydrates. Among cereals, wheat (Triticum aestivum) belongs to family gramineae and is considered second only to rice as the main human food crop. Considering weight, wheat caryopsis is consisted of (14– 16%) outer branny husk of the grain, (starch: 81–84%) central endosperm, and embryo portion (2–3%), respectively [2]. Barley (Hordeum vulgare L.) is one of the most ancient cereal crops grown in the world today ranking fourth among cereal grains after wheat, rice, and maize. Barley is used as animal feed (65%), malting (33%), and human consumption (2%). It also prevents from cardiovascular disorder via decreasing the cholesterol concentrations and improving the glucose tolerance [3]. Barley flour contains higher amount of soluble dietary fibers especially ß-glucans, arabinoxylans and pectin. Barley grains is composed of higher quantity of ß-glucans as compared to other cereals [4]. The chickpea (Cicer arietinum L.) is promising source of starch as major carbohydrates which is approximately 83.9% of the total carbohydrate [5].
{"title":"Determination of sensorial characters of chapattis and their hypoglycemic role against diabetic patients","authors":"M. H. Mughal, I. Haq","doi":"10.15761/ifnm.1000254","DOIUrl":"https://doi.org/10.15761/ifnm.1000254","url":null,"abstract":"Cereals as crops are grown throughout the temperate and tropical regions of the world and full fil the approximately fifty percent food energy requirements of population [1]. Cereals are considered as staple food and provide significant amount of proteins, carbohydrates, vitamin B and minerals worldwide. Cereals are rich source of carbohydrates and often known with the same name, because cereals consist of almost 75% carbohydrates. Among cereals, wheat (Triticum aestivum) belongs to family gramineae and is considered second only to rice as the main human food crop. Considering weight, wheat caryopsis is consisted of (14– 16%) outer branny husk of the grain, (starch: 81–84%) central endosperm, and embryo portion (2–3%), respectively [2]. Barley (Hordeum vulgare L.) is one of the most ancient cereal crops grown in the world today ranking fourth among cereal grains after wheat, rice, and maize. Barley is used as animal feed (65%), malting (33%), and human consumption (2%). It also prevents from cardiovascular disorder via decreasing the cholesterol concentrations and improving the glucose tolerance [3]. Barley flour contains higher amount of soluble dietary fibers especially ß-glucans, arabinoxylans and pectin. Barley grains is composed of higher quantity of ß-glucans as compared to other cereals [4]. The chickpea (Cicer arietinum L.) is promising source of starch as major carbohydrates which is approximately 83.9% of the total carbohydrate [5].","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91329574","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}
Flavonoids are polyphenolic compounds having diphenylpropanes (C6C3C6) skeleton in their structure. Polyphenols are the compounds that contains more than one hydroxyl group in their structure. Flavonoids are classified on the basis of C3 ring as flavones, flavanols, isoflavones, flavonones, flavonol, anthocyanin and chalcone etc. [1]. Flavones belong to the benzopyran class consisting an important group of oxygen heterocycles, present in many fruits and vegetables (Figure 1) [2].
{"title":"Isolation of Apigenin by solute-solvent extraction from Symphotrichum novea anglea","authors":"Huma Bhatti, Rubina Noor","doi":"10.15761/ifnm.1000268","DOIUrl":"https://doi.org/10.15761/ifnm.1000268","url":null,"abstract":"Flavonoids are polyphenolic compounds having diphenylpropanes (C6C3C6) skeleton in their structure. Polyphenols are the compounds that contains more than one hydroxyl group in their structure. Flavonoids are classified on the basis of C3 ring as flavones, flavanols, isoflavones, flavonones, flavonol, anthocyanin and chalcone etc. [1]. Flavones belong to the benzopyran class consisting an important group of oxygen heterocycles, present in many fruits and vegetables (Figure 1) [2].","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76763693","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}
Diabetes mellitus (DM) is one of the major epidemic disorders of the current century [1,2]. It is a group of metabolic disorders leading to defects in insulin secretion and action of insulin or both. Diabetes is influenced by a combination of both hereditary and environmental factors [3]. In the human body, blood glucose levels are controlled by a complex interaction of multiple chemicals and hormones, including insulin and glucagon. Insulin is one of the important peptide hormones produced from the beta cells of the pancreas that allows blood glucose to enter various cells of the body where it is oxidized to yield energy needed by the muscles and tissues to function [4]. Glucagon is also a peptide hormone, secreted from the alpha cells of the pancreas, which causes a rise in the blood glucose concentration. The effect of glucagon is opposite to that of insulin, which lowers the blood glucose concentration.
{"title":"Role of advanced glycation end products (AGEs) and its receptor (RAGE)-mediated diabetic vascular complications","authors":"Diwesh Chawla, A. Tripathi","doi":"10.15761/ifnm.1000267","DOIUrl":"https://doi.org/10.15761/ifnm.1000267","url":null,"abstract":"Diabetes mellitus (DM) is one of the major epidemic disorders of the current century [1,2]. It is a group of metabolic disorders leading to defects in insulin secretion and action of insulin or both. Diabetes is influenced by a combination of both hereditary and environmental factors [3]. In the human body, blood glucose levels are controlled by a complex interaction of multiple chemicals and hormones, including insulin and glucagon. Insulin is one of the important peptide hormones produced from the beta cells of the pancreas that allows blood glucose to enter various cells of the body where it is oxidized to yield energy needed by the muscles and tissues to function [4]. Glucagon is also a peptide hormone, secreted from the alpha cells of the pancreas, which causes a rise in the blood glucose concentration. The effect of glucagon is opposite to that of insulin, which lowers the blood glucose concentration.","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84396004","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}
Celiac disease (CD) is a common chronic enteropathy disease which affects approximately 1-2% of the word population [1]. CD is intolerance for gluten in genetically predisposed individuals and is characterized by an inappropriate immune response of the T-lymphocytes of the small intestines to gluten peptides [2]. In celiac people, ingestion of gluten leads to inflammation and mucosal damage of the small intestine [3]. The typical lesion in the small intestinal epithelium is villous atrophy with crypt hyperplasia, leading to malabsorption of most nutrients such as minerals (Fe, Ca, Zn, etc.) and others essential components (folic acid, fat-soluble and vitamins) [4]. Today, the only available treatment is a lifelong strict gluten-free diet, which leads to restoration of the atrophied intestinal villi. By removing gluten food from the diet of celiac patients will result, in the majority of cases, a normalization of symptoms and cytological and histological parameters [5]. Generally, coeliac people need assistance from a dietician that has no knowledge on mineral contents or fatty acids, proteins, sugars compositions of available gluten-free products, and, for this reason, it is necessary to know the composition of gluten free foods commonly consumed by individuals with celiac disease.
{"title":"Review on chemical composition of gluten-free food for celiac people","authors":"A. Maggio, S. Orecchio, S. Barreca","doi":"10.15761/ifnm.1000242","DOIUrl":"https://doi.org/10.15761/ifnm.1000242","url":null,"abstract":"Celiac disease (CD) is a common chronic enteropathy disease which affects approximately 1-2% of the word population [1]. CD is intolerance for gluten in genetically predisposed individuals and is characterized by an inappropriate immune response of the T-lymphocytes of the small intestines to gluten peptides [2]. In celiac people, ingestion of gluten leads to inflammation and mucosal damage of the small intestine [3]. The typical lesion in the small intestinal epithelium is villous atrophy with crypt hyperplasia, leading to malabsorption of most nutrients such as minerals (Fe, Ca, Zn, etc.) and others essential components (folic acid, fat-soluble and vitamins) [4]. Today, the only available treatment is a lifelong strict gluten-free diet, which leads to restoration of the atrophied intestinal villi. By removing gluten food from the diet of celiac patients will result, in the majority of cases, a normalization of symptoms and cytological and histological parameters [5]. Generally, coeliac people need assistance from a dietician that has no knowledge on mineral contents or fatty acids, proteins, sugars compositions of available gluten-free products, and, for this reason, it is necessary to know the composition of gluten free foods commonly consumed by individuals with celiac disease.","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83890528","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}
Koe Wei Wong, C. Yap, R. Nulit, H. Omar, A. Aris, W. Cheng, M. T. Latif, C. S. Leow
Zn is an important element in both industrial and biological sense. The great industrial importance of Zn has made this element a potential hazard to vegetable consuming humans. In this review, the important biological role of Zn and the human Zn dietary requirement as well as its toxicity are discussed. The Zn in various commonly consumed vegetables have also been reviewed. Based on a range to previous studies, it is confirmed that human activities such as metal mining and smelting as well as the application of manure fertilizer could contribute to Zn enrichment in both cultivation soil and the vegetable tissues. Zn in vegetable tissues also been discovered to have a strong and positive correlation with some element such as K, Fe, Mn and Cd. Due to Zn’s industrial importance, it will always be a possibility of the occurrence of high Zn enrichment due to anthropogenic activities. Despite the biological importance, the constant monitoring of Zn in various food crops should not be neglected.
{"title":"Zn in vegetables: A review and some insights","authors":"Koe Wei Wong, C. Yap, R. Nulit, H. Omar, A. Aris, W. Cheng, M. T. Latif, C. S. Leow","doi":"10.15761/IFNM.1000245","DOIUrl":"https://doi.org/10.15761/IFNM.1000245","url":null,"abstract":"Zn is an important element in both industrial and biological sense. The great industrial importance of Zn has made this element a potential hazard to vegetable consuming humans. In this review, the important biological role of Zn and the human Zn dietary requirement as well as its toxicity are discussed. The Zn in various commonly consumed vegetables have also been reviewed. Based on a range to previous studies, it is confirmed that human activities such as metal mining and smelting as well as the application of manure fertilizer could contribute to Zn enrichment in both cultivation soil and the vegetable tissues. Zn in vegetable tissues also been discovered to have a strong and positive correlation with some element such as K, Fe, Mn and Cd. Due to Zn’s industrial importance, it will always be a possibility of the occurrence of high Zn enrichment due to anthropogenic activities. Despite the biological importance, the constant monitoring of Zn in various food crops should not be neglected.","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88294248","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}
{"title":"Morphological characterization of cultivars collection of Lettuce (Lactuca sativa L.) from Tunisian oasis","authors":"M. Loumerem, Asma Abed Abdelkader, S. Tlahig","doi":"10.15761/ifnm.1000272","DOIUrl":"https://doi.org/10.15761/ifnm.1000272","url":null,"abstract":"","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"332 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86784192","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}
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