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Blanton, Cynthia. „Relative Validity of an Online Herb and Spice Consumption Questionnaire“. International Journal of Environmental Research and Public Health 17, Nr. 8 (16.04.2020): 2757. http://dx.doi.org/10.3390/ijerph17082757.
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Culinary herbs and spices contribute bioactives to the diet, which act to reduce systemic inflammation and associated disease. Investigating the health effects of herb/spice consumption is hampered, however, by a scarcity of dietary assessment tools designed to collect herb/spice data. The objective of this study was to determine the relative validity of an online 28-item herb/spices intake questionnaire (HSQ). In randomized order, 62 volunteers residing in Idaho, USA, completed the online Diet History Questionnaire III + the HSQ followed one week later by one of two comparative methods: 7-day food records or three telephone-administered 24-h dietary recalls. Relative validity of the HSQ was tested two ways: (1) by comparing herb/spice intakes between the HSQ and comparator, and (2) by determining the correlation between herb/spice data and Healthy Eating Index 2015 score. The HSQ and both comparators identified black pepper, cinnamon and garlic powder as the three most commonly used herbs/spices. The HSQ captured significantly higher measures of the number and amount of herbs/spices consumed than the comparators. The number of herbs/spices consumed was significantly directly correlated with diet quality for the HSQ. These results support the ability of the HSQ to record general herb/spice use, yet suggest that further validation testing is needed.
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Gajewska, Danuta, Paulina Katarzyna Kęszycka und Michał Szkop. „Dietary salicylates in herbs and spices“. Food & Function 10, Nr. 11 (2019): 7037–41. http://dx.doi.org/10.1039/c9fo01660k.
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Assimiti, Daniela. „Culinary Herbs and Spices in Nutrition and Health – The Role of Nutrition Education in Creating Healthy Dietary Patterns“. Current Developments in Nutrition 4, Supplement_2 (29.05.2020): 1288. http://dx.doi.org/10.1093/cdn/nzaa059_005.
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Abstract Objectives Worldwide, culinary herbs and spices have been used for centuries as food flavoring, preservative agents, or for their known health benefits. Over the last decade, they are gaining much significance as the dietary polyphenols contained have been recognized to have health promoting benefits and preventive role in most chronic diseases. Little data exists however referring to the actual level of knowledge of these foods or the dietary intake . While the consumption of herbs and spices is generally higher in Asian countries, it has been an increasing trend in their intake in developed countries as result of changing food habits and preference for ethnic and spicy food. The aim of this preliminary study was to evaluate the level of knowledge and intake of herbs and spices, while promoting the importance of healthy dietary changes that would benefit throughout the lifespan. Methods The knowledge of the 30 herbs and spices to be studied, and common dietary patterns referring to this type of foods was evaluated in a very heterogeneous group in terms of age (15–65), ethnic and cultural background, educational level or living status, through a very simple Food Frequency Questionnaire specially adapted in this case for herbs and spices. Results While the importance of creating healthy eating habits from early years and school across the entire lifespan is well recognized, data shows it takes time learning and creating new routines. The number of herbs and spices known increases with age (from 50% in the age group under 20, to 100% in the age group 50–60). The number of herbs and spices most known in all age groups is relatively reduced, and includes: ginger, garlic, chili, turmeric, basil, lemongrass, coriander and curry. The age group 50–60 displays also the highest frequency in using them on a daily basis. The favorite and most used among all age groups are: garlic, ginger, onion, lemongrass, basil and turmeric. The most frequent reason for using spices in all groups is “flavor”. The level of education, living status, or location do not seem to influence much. Conclusions General nutrition knowledge is an important part of improving diet quality and healthy eating attitudes, thus, the earlier learned the patterns, the healthy and happier outcomes. Further study in a larger number of participants and on a wider selection of herbs and spices is definitely needed for validation. Funding Sources None.
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Gajewska, Danuta, Paulina Katarzyna Kęszycka, Martyna Sandzewicz, Paweł Kozłowski und Joanna Myszkowska-Ryciak. „Intake of Dietary Salicylates from Herbs and Spices among Adult Polish Omnivores and Vegans“. Nutrients 12, Nr. 9 (06.09.2020): 2727. http://dx.doi.org/10.3390/nu12092727.
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There is a growing body of evidence that a diet rich in bioactive compounds from herbs and spices has the ability to reduce the risk of chronic diseases. The consumption of herbs and spices is often overlooked in the studies on food intake. However, measurement of dietary intake of these products, as a source of bioactive compounds, including salicylates, has recently gained much significance. The aims of the study were (i) to assess the intake of herbs and spices at the individual level and (ii) to calculate the dietary salicylates intake from herbs and spices among adult omnivores and vegans. The study group consisted of 270 adults aged 19 to 67 years, including 205 women and 65 men. Among all, 208 individuals were following an omnivorous diet while 62 were vegans. A semi-quantitative food frequency questionnaire (FFQ) was designed to assess the habitual intake of 61 fresh and dried herbs and spices during the preceding three months. The five most frequently eaten herbs among omnivores were parsley, garlic, dill, marjoram and basil, while among vegans they were garlic, parsley, ginger, basil and dill. An average intake of all condiments included in the study was 22.4 ± 18.4 g/day and 25.8 ± 25.9 g/day for both omnivores and vegans, respectively (p = 0.007). Estimated medial salicylates intake was significantly higher among vegans (p = 0.000) and reached 5.82 mg/week vs. 3.13 mg/week for omnivores. Our study confirmed that herbs and spices are important sources of salicylates; however, the type of diet influenced their level in the diet. Vegans consume significantly more total salicylates than omnivores.
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Turski, Michal P., Monika Turska, Tomasz Kocki, Waldemar A. Turski und Piotr Paluszkiewicz. „Kynurenic Acid Content in Selected Culinary Herbs and Spices“. Journal of Chemistry 2015 (2015): 1–6. http://dx.doi.org/10.1155/2015/617571.
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Previous studies demonstrated that kynurenic acid (KYNA) is present in various types of food in varying concentrations. Therefore, the aim of the study was to check whether KYNA is present in culinary herbs and spices. Achieved results indicate that KYNA is present in all 19 selected culinary herbs and spices. The highest concentration of KYNA was found in basil and thyme, 14.08 and 8.87 μg/g, respectively, while the lowest content of KYNA was found in cumin and black pepper, 0.64 and 0.10 μg/g, respectively. This is the first report on the concentration of KYNA in culinary herbs and spices. The need for more detailed investigation of dietary supplementation with culinary herbs and spices containing KYNA is suggested.
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Dini, Irene. „Dietary and Cosmetic Antioxidants“. Antioxidants 13, Nr. 2 (13.02.2024): 228. http://dx.doi.org/10.3390/antiox13020228.
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Spices, herbs, fruits, whole grains, vegetables, and sea organisms contain antioxidant molecules that can scavenge free radicals and reduce their development, quenching the reactive oxygen and nitrogen species [...]
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Hammer, Emily, Sofia Acevedo und Jeanette Mary Andrade. „Associations between diet quality, demographics, health conditions and spice and herb intake of adults with chronic kidney disease“. PLOS ONE 19, Nr. 3 (07.03.2024): e0298386. http://dx.doi.org/10.1371/journal.pone.0298386.
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Scant literature has been able to demonstrate an association between dietary habits and spice and herb consumption, especially for those who have chronic kidney disease. The objectives of this study were to 1) determine the frequency and quantity of spices and herbs consumed and 2) determine the associations between diet quality and its food components, demographics, and health conditions with spice and herb frequency and variety consumption of adults with chronic kidney disease. A cross-sectional online study was conducted with adults with various stages of chronic kidney disease (n = 71). Participants responded to an online demographic, diet and spice and herb questionnaire on RedCap. Diet quality was determined through the diet questionnaire. Descriptives, frequencies and Spearman correlations were conducted using SPSS v28 with a significance of p<0.05. Most participants were in chronic kidney disease stage 3 (42.3%) with a majority (98.6%) self-identifying as non-Hispanic white. On average, participants consumed black pepper more than once daily (47.9%) with the spice quantity at 5 g. The median diet quality score was 38.5 (range 31.5–48.5). Positive associations were identified with overall diet quality scores and certain spices such as basil (r = 0.33; p<0.01) and cinnamon (r = 0.37; p<0.002). Further associations were seen with food groups, self-identifying as white and health conditions with spice frequency and variety of spices and herbs consumed. Overall, positive associations were observed with diet quality and spice and herb intake, in which higher diet quality scores would indicate higher consumption of spices and herbs. Further research should focus on diet quality and spice and herb consumption in reducing progression of this disease.
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Schneeman, Barbara O. „Spices and Herbs and the Dietary Guidelines for Americans“. Nutrition Today 49, Supplement (2014): S20—S22. http://dx.doi.org/10.1097/01.nt.0000453853.44958.88.
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Anderson, Cheryl AM, Kate E. Murray, Sahra Abdi, Samantha Hurst, Amina Sheik-Mohamed, Bethlehem Begud, Bess Marcus, Camille Nebeker, Jennifer C. Sanchez-Flack und Khalisa Bolling. „Community-based participatory approach to identify factors affecting diet following migration from Africa: The Hawaash study“. Health Education Journal 78, Nr. 2 (19.12.2018): 238–48. http://dx.doi.org/10.1177/0017896918814059.
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Introduction: African women who migrate to the USA have a rich tradition of using herbs and spices to promote health. We conducted formative research on nutritional practices among East and North African women in the USA, focusing on whether traditional herbs and spices could support adherence to the Dietary Guidelines for Americans. Methods: In all, 48 adult African women living in San Diego, California participated in focus groups in July 2015. Inclusion criteria were 18 years or older, and able to answer focus group questions in one of five languages: Somali, Arabic, Amharic, Swahili or English. Results: Participants identified 62 unique spices and herbs that are traditionally used in meal preparation for flavour and health benefits. Participants also reported awareness that nutrients, foods, food groups and approaches to growing and preparing foods are important considerations for healthy diet. Barriers to healthy eating included costs, constraints around growing food in a different soil and climate than Africa, family size and the widespread availability of fast food. Groups identified opportunities for collaborations with researchers through educational programmes, and recommended seed and recipe exchanges that promote healthy eating across culturally heterogeneous African communities. Conclusion: A culturally informed behavioural intervention focused on spices and herbs would be feasible and accepted by African women in San Diego. This intervention may support adherence to the Dietary Guidelines for Americans during the nutrition transition and broader dissemination of practices that promote health across heterogeneous communities of Africans living in the USA.
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Boaz, Mona, Vered Kaufman-Shriqui, Shiri Sherf-Dagan, Hagit Salem und Daniela Abigail Navarro. „Frequently used medicinal herbs and spices in weight management: a review“. Functional Foods in Health and Disease 10, Nr. 7 (23.07.2020): 305. http://dx.doi.org/10.31989/ffhd.v10i7.719.
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Background: Obesity rates have increased globally during the last half, and with it there has been increased interest in herbs and dietary supplements for weight managementObjectives: The purpose of the present review is to examine evidence for the efficacy and safety of herbal preparations including cinnamon, capsaicin, black pepper, and curcumin, which are popularly used for weight reduction.Methods: A list of herbs and dietary supplements frequently used in weight management was developed by reviewing both scientific and popular literature. Included herbs/supplements were evaluated in terms of pre-clinical and clinical studies.Results: Included in the review were cinnamon, capsaicin, black pepper and curcumin. For all of the included herbs, proof of concept could be demonstrated. Few well-designed, adequately powered clinical trials were available but those that were suggested efficacy.Conclusions: While underlying metabolic/physiological mechanisms have been identified in pre-clinical studies, human studies of efficacy are sparse. An indication towards efficacy in humans exists for all of these products; however, treatment guidelines cannot be developed until better-quality randomized clinical trials can provide clear findings.Keywords: Cinnamon; Capsaicin; Black Pepper; Curcumin; Weight Management
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Tapsell, Linda C. „Dietary Guidelines for Health-Where Do Herbs and Spices Fit?“ Nutrition Today 43, Nr. 4 (Juli 2008): 132–37. http://dx.doi.org/10.1097/01.nt.0000303336.60426.47.
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Charneca, Sofia, Ana Hernando, Patrícia Costa-Reis und Catarina Sousa Guerreiro. „Beyond Seasoning—The Role of Herbs and Spices in Rheumatic Diseases“. Nutrients 15, Nr. 12 (20.06.2023): 2812. http://dx.doi.org/10.3390/nu15122812.
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Although we have witnessed remarkable progress in understanding the biological mechanisms that lead to the development of rheumatic diseases (RDs), remission is still not achieved in a substantial proportion of patients with the available pharmacological treatment. As a consequence, patients are increasingly looking for complementary adjuvant therapies, including dietary interventions. Herbs and spices have a long historical use, across various cultures worldwide, for both culinary and medicinal purposes. The interest in herbs and spices, beyond their seasoning properties, has dramatically grown in many immune-mediated diseases, including in RDs. Increasing evidence highlights their richness in bioactive molecules, such as sulfur-containing compounds, tannins, alkaloids, phenolic diterpenes, and vitamins, as well as their antioxidant, anti-inflammatory, antitumorigenic, and anticarcinogenic properties. Cinnamon, garlic, ginger, turmeric, and saffron are the most popular spices used in RDs and will be explored throughout this manuscript. With this paper, we intend to provide an updated review of the mechanisms whereby herbs and spices may be of interest in RDs, including through gut microbiota modulation, as well as summarize human studies investigating their effects in Rheumatoid Arthritis, Osteoarthritis, and Fibromyalgia.
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Petersen, Kristina, Penny Kris-Etherton, Samantha Anderson, Jeremy Chen See, Connie Rogers, David Proctor, Sheila West und Regina Lamendella. „Herbs and Spices Modulate Gut Microbiota Composition: A Randomized, Crossover, Controlled-Feeding Study“. Current Developments in Nutrition 5, Supplement_2 (Juni 2021): 360. http://dx.doi.org/10.1093/cdn/nzab037_070.
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Abstract Objectives The effect of culinary doses of herbs and spices, consumed as part of a well-defined dietary pattern, on gut microbiota composition has not been previously studied. The aim of this study was to examine gut microbial composition following an average American diet (carbohydrate: 50% kcal; protein: 17%; total fat: 33%; saturated fat: 11%; sodium: 3000 mg/d) containing herbs and spices at 0.5 (Low Spice Diet; LSD), 3.3 (Moderate Spice Diet; MSD) and 6.6 (High Spice Diet; HSD) g/day/2100 kcal in adults at-risk for cardiovascular disease (CVD). Methods Fifty-four adults (57% female; 45 ± 11 years, BMI 29.8 ± 2.9 kg/m2; waist circumference 102.8 ± 7.1 cm) were included in this three-period, randomized, crossover, controlled-feeding study. Each diet was provided for 4-weeks with a minimum 2-week wash-out period. At baseline and the end of each diet period subjects provided a fecal sample for 16S rRNA gene sequencing. QIIME2 was used for data filtration, sequence clustering, taxonomy assignment and statistical analysis. Linear discriminant analysis Effect Size (LEfSe) analyses were used to determine enriched biomarker taxa following each diet. Results No between-diet differences in alpha diversity were observed based on Faith's Phylogenetic Diversity, Observed Operational Taxonomic Units (OTUs), and Pielou's Evenness (Kruskal-Walllis, P > 0.05). Principal coordinate analysis showed beta-diversity following the HSD significantly differed from baseline (PERMANOVA, P = 0.030). LEfSe pairwise analyses identified multiple taxa that were differentially abundant following the spice-containing diets vs. baseline. Compared to baseline, 34 taxa were enriched with the HSD, 22 taxa were enriched with the MSD and 20 taxa were enriched with the LSD. Members of the taxa enriched with the HSD are known short-chain fatty acid producers (Faecalibacterium and Butyricimonas). Conclusions The addition of herbs and spices at 0.5, 3.3, and 6.6 g/day/2100 kcal to an average American diet altered gut microbiota composition, and resulted in enrichment of short-chain fatty acid producers, after 4-weeks in adults at elevated risk for CVD. Funding Sources McCormick Science Institute; NCATS NIH (1UL1TR002014–01); Grant from the Howard Hughes Medical Institute through the Precollege and Undergraduate Science Education Program to Juniata College supported the computational research.
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Alsharif, Farah J., und Yara A. Almuhtadi. „The Effect of Curcumin Supplementation on Anthropometric Measures among Overweight or Obese Adults“. Nutrients 13, Nr. 2 (20.02.2021): 680. http://dx.doi.org/10.3390/nu13020680.
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Over the past decades, the worldwide prevalence of obesity has dramatically increased, thus posing a serious public health threat. Obesity is associated with the development of comorbid conditions and psychological disorders. Several lifestyle interventions have been proposed to tackle obesity; however, long-term maintenance of these interventions often proves challenging. In addition, among the different types of diets there is still a debate about the optimal macronutrient composition that will achieve the best results in weight loss. Recently, several commonly used spices such as pepper, ginger, and curcumin have been shown to play a beneficial role in obesity management. Therefore, exploring the effects of certain herbs or dietary spices on obesity may be promising. Among these spices, curcumin, which is the primary component of the spice turmeric, has gained great interest for its multiple health benefits. Several randomized controlled trials have investigated the potential favorable effects of curcumin supplementation on anthropometric measures. The aim of this review is to evaluate the effect of curcumin supplementation on the anthropometric indices among overweight or obese adults.
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Garza, María Carmen, Sofía Pérez-Calahorra, Carmen Rodrigo-Carbó, María Antonia Sánchez-Calavera, Estíbaliz Jarauta, Rocío Mateo-Gallego, Irene Gracia-Rubio und Itziar Lamiquiz-Moneo. „Effect of Aromatic Herbs and Spices Present in the Mediterranean Diet on the Glycemic Profile in Type 2 Diabetes Subjects: A Systematic Review and Meta-Analysis“. Nutrients 16, Nr. 6 (07.03.2024): 756. http://dx.doi.org/10.3390/nu16060756.
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Background: The Mediterranean Diet (MedDiet) is the dietary pattern par excellence for managing and preventing metabolic diseases, such as Type 2 Diabetes (T2DM). The MedDiet incorporates spices and aromatic herbs, which are abundant sources of bioactive compounds. The aim of this study was to analyze the effect of all aromatic herbs and spices included in the MedDiet, such as black cumin, clove, parsley, saffron, thyme, ginger, black pepper, rosemary, turmeric, basil, oregano, and cinnamon, on the glycemic profile in T2DM subjects. Methods: PubMed, Web of Science, and Scopus databases were searched for interventional studies investigating the effect of these aromatic herbs and spices on the glycemic profile in T2DM subjects. Results: This systematic review retrieved 6958 studies, of which 77 were included in the qualitative synthesis and 45 were included in the meta-analysis. Our results showed that cinnamon, turmeric, ginger, black cumin, and saffron significantly improved the fasting glucose levels in T2DM subjects. The most significant decreases in fasting glucose were achieved after supplementation with black cumin, followed by cinnamon and ginger, which achieved a decrease of between 27 and 17 mg/dL. Conclusions: Only ginger and black cumin reported a significant improvement in glycated hemoglobin, and only cinnamon and ginger showed a significant decrease in insulin.
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Aulesa, Carlos, und Anita Macedo. „A REVIEW AND UPDATING OF THE KNOWLEDGE OF BIOCHEMICAL MECHANISMS OF PERFORMANCE ACTING SOME SPICES & MEDICINAL HERBALS FROM AYURVEDA PROTOCOL VS COVID-19“. International Journal of Research in Ayurveda and Pharmacy 13, Nr. 2 (28.02.2022): 43–48. http://dx.doi.org/10.7897/2277-4343.130234.
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The publication and worldwide diffusion of the Ayurveda treatment of COVID-19 and the vital role that spices, and medicinal herbals play in this protocol, promoted by the Department of Health and Family Welfare of India (MoHFW), in the context of SARS-CoV2 infection. Encourage us to review updating the knowledge of these herbals' plants' biochemical mechanisms of action. Several biochemical mechanisms of action of spices have been studied and established in the context of COVID-19. It has been described that herbs act as blocking agonists of some cell receptors, such as the ACE2 receptor of the renin-angiotensin system and TRP receptors belonging to the superfamily of sensory neurons, responsible for symptoms the SARS-CoV2 virus. We also find widely recommended medicinal herbs such as Tinospora cordifolia and Withania somnifera in this protocol, which has been described to stimulate the immune system and, at the same time, increase the destructive capacity of macrophages and biochemically block the entry of SARS-CoV-2 to host cells. Other medicinal herbs recommended by the Ayurveda protocol such as Curcuma longa L, Cinnamomum camphora, Eucalyptus globulus, Allium sativum L, Piper nigrum, Glycyrrhiza glabra L, as well as being potent antioxidants and anti-inflammatory are traditionally selected as an adjuvant treatment indicated for "respiratory diseases" as in the current framework of the COVID-19 pandemic. This article explores the Ayurveda protocol and some recently recommended nutraceutical substances and spiced dietary guidelines, as an alternative treatment in concern to SARS-CoV2 infection, for the treatment of long-term side effects of the post-COVID syndrome.
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Muthenna, P., C. Akileshwari, Megha Saraswat und G. Bhanuprakash Reddy. „Inhibition of advanced glycation end-product formation on eye lens protein by rutin“. British Journal of Nutrition 107, Nr. 7 (25.08.2011): 941–49. http://dx.doi.org/10.1017/s0007114511004077.
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Formation of advanced glycation end products (AGE) plays a key role in the several pathophysiologies associated with ageing and diabetes, such as arthritis, atherosclerosis, chronic renal insufficiency, Alzheimer's disease, nephropathy, neuropathy and cataract. This raises the possibility of inhibition of AGE formation as one of the approaches to prevent or arrest the progression of diabetic complications. Previously, we have reported that some common dietary sources such as fruits, vegetables, herbs and spices have the potential to inhibit AGE formation. Flavonoids are abundantly found in fruits, vegetables, herbs and spices, and rutin is one of the commonly found dietary flavonols. In the present study, we have demonstrated the antiglycating potential and mechanism of action of rutin using goat eye lens proteins as model proteins. Under in vitro conditions, rutin inhibited glycation as assessed by SDS-PAGE, AGE-fluorescence, boronate affinity chromatography and immunodetection of specific AGE. Further, we provided insight into the mechanism of inhibition of protein glycation that rutin not only scavenges free-radicals directly but also chelates the metal ions by forming complexes with them and thereby partly inhibiting post-Amadori formation. These findings indicate the potential of rutin to prevent and/or inhibit protein glycation and the prospects for controlling AGE-mediated diabetic pathological conditions in vivo.
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Ghosh, Anusua. „An Overview of Indian Culinary Journey with Glimpse of Regional Cuisine“. Bulletin of Culinary Art and Hospitality 2, Nr. 1 (18.08.2022): 33–40. http://dx.doi.org/10.17977/um069v2i12022p33-40.
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With diversity in race, religion, culture, and language, Indian cuisine is unique to each region. The varied nature of the cuisine is mainly based on what is grown and harvested, depending on the climate and region. Various spices and herbs are added to enhance the flavor and to keep the food fresh. Moreover, spices and herbs are also used for medicinal purposes. History suggests that earlier people consumed traditional food and followed the dietary rules outlined in Ayurveda. In Ayurveda, food and wellbeing are highly related, with nutrition plays as a central role in ensuring a balance of the mind, body, and spirit. The influence of various invaders and traders such as the Greeks, Mughals, Mongols, the Chinese, British, and the Portuguese at different phases in time have immensely contributed to enriching and transforming the food culture of India. This article presents an overview of the Indian culinary journey with emphasis on regional cuisine from the northern to the southern and western to the eastern part of the sub-continent.
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Issaoui, Manel, Amélia Martins Delgado, Giorgia Caruso, Maria Micali, Marcella Barbera, Hager Atrous, Amira Ouslati und Nadia Chammem. „Phenols, Flavors, and the Mediterranean Diet“. Journal of AOAC INTERNATIONAL 103, Nr. 4 (04.06.2020): 915–24. http://dx.doi.org/10.1093/jaocint/qsz018.
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Abstract Phenols or phenolics are a class of compounds that have one or more hydroxyl groups attached to a 6-carbon aromatic ring, they occur as plant secondary metabolites, having in common the antioxidant activity. Their average daily intake varies widely around the world. Many researchers consider coffee, tea, wine, cocoa products, fruits and vegetables as the main sources of polyphenols in different diets. However, spices and culinary herbs have been referred to as the foods richest in polyphenols. Despite spices and culinary herbs are used in small amounts as seasonings, their contribution to the dietary supply of phytonutrients should not be disregarded. A diet rich in a variety of polyphenols (and other phytonutrients) has potential health benefits, namely in the prevention of chronic diseases and cancer. In addition, flavor and color are the most important factors for the selection of food by consumers. A multitude of endogenous food compounds, including phenolics, are involved in food flavor. The presence of phenolic compounds in the food matrix has been mainly associated with the perception of bitter taste and tactile sensation of astringency. However, these compounds can also impact the color and aroma notes of fruits and vegetables. Thus, understanding the sensory impact of these substances and relationships with consumers’ approaches towards phenolic-rich fruits and vegetables may help find strategies to increase the consumption of such foods. A well-known example of a tasty, healthy and sustainable dietary model is the Mediterranean Diet. In this study, we summarize the dietary intake of some polyphenols from different dietary patterns around the world and the contribution of natural phenolic compounds to the flavor of food and beverages, in particularly those associated to the Mediterranean Diet.
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Lee, Seung Eun, und Yong Seek Park. „The Emerging Roles of Antioxidant Enzymes by Dietary Phytochemicals in Vascular Diseases“. Life 11, Nr. 3 (04.03.2021): 199. http://dx.doi.org/10.3390/life11030199.
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Vascular diseases are major causes of death worldwide, causing pathologies including diabetes, atherosclerosis, and chronic obstructive pulmonary disease (COPD). Exposure of the vascular system to a variety of stressors and inducers has been implicated in the development of various human diseases, including chronic inflammatory diseases. In the vascular wall, antioxidant enzymes form the first line of defense against oxidative stress. Recently, extensive research into the beneficial effects of phytochemicals has been conducted; phytochemicals are found in commonly used spices, fruits, and herbs, and are used to prevent various pathologic conditions, including vascular diseases. The present review aims to highlight the effects of dietary phytochemicals role on antioxidant enzymes in vascular diseases.
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Naureen, Irum, Aisha Saleem, Fabiha Sagheer, Sadia Liaqat, Sabiha Gull, Muqadas Fatima und Zainab Arshad. „Chemical Composition and Therapeutic Effect of Mentha Species on Human Physiology“. Scholars Bulletin 8, Nr. 1 (29.01.2022): 25–32. http://dx.doi.org/10.36348/sb.2022.v08i01.004.
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Plants are rich in phytochemical compounds that offer a source of dietary ingredients used to treat various ailments and problems. Among medicinal plants, mint (Mentha species) exhibits multiple health beneficial properties, such as prevention from cancer development and anti-obesity, antimicrobial, anti-inflammatory, anti-diabetic, and cardioprotective effects, as a result of its antioxidant potential, combined with low toxicity and high efficacy. Essential oils from mint have also been found to exert antibacterial activities. Using fresh mint and other herbs and spices in cooking can help a person add flavor while reducing their sodium and sugar intake.
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Kharrazian, Datis, Martha Herbert und Aristo Vojdani. „Detection of Islet Cell Immune Reactivity with Low Glycemic Index Foods: Is This a Concern for Type 1 Diabetes?“ Journal of Diabetes Research 2017 (2017): 1–12. http://dx.doi.org/10.1155/2017/4124967.
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Dietary management of autoimmune diabetes includes low glycemic foods classified from the glycemic index, but it does not consider the role that immunoreactive foods may play with the immunological etiology of the disease. We measured the reactivity of either monoclonal or polyclonal affinity-purified antibodies to insulin, insulin receptor alpha, insulin receptor beta, zinc transporter 8 (ZnT8), tyrosine phosphatase-based islet antigen 2 (IA2), and glutamic acid decarboxylase (GAD) 65 and 67 against 204 dietary proteins that are commonly consumed. Dietary protein determinants included unmodified (raw) and modified (cooked and roasted) foods, herbs, spices, food gums, brewed beverages, and additives. There was no immune reactivity between insulin or insulin receptor beta and dietary proteins. However, we identified strong to moderate immunological reactivity with antibodies against insulin receptor alpha, ZnT8, IA2, GAD-65, and GAD-67 with several dietary proteins. We also identified 49 dietary proteins found in foods classified as low glycemic foods with immune reactivity to autoimmune target sites. Laboratory analysis of immunological cross-reactivity between pancreas target sites and dietary proteins is the initial step necessary in determining whether dietary proteins may play a potential immunoreactive role in autoimmune diabetes.
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Dev Chaudhuri, Sandip, Anju Shah und Usha Chakraborty. „Comparative analysis of antioxidant activities and phytochemical properties of some culinary herbs“. NBU Journal of Plant Sciences 10, Nr. 1 (2016): 55–65. http://dx.doi.org/10.55734/nbujps.2016.v10i01.006.
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The present work aimed to evaluate the antioxidant activities as well as phytochemical analysis of leaf extracts of some commonly used leafy spices such as Murraya koenigi (Mk), Coriandrum sativum (Cs), Trigonella foenum-graecum (Tfg) and Mentha x piperita (Mp). Lyophilised plant extracts (LPEs) were obtained by hot water extraction (HWE) process followed by rotavap and lyophilisation. Among the herbs tested, Mk showed the highest antioxidant activity in DPPH Scavenging (77.35 % mg-1 of LPE), superoxide anion radical scavenging (60.21 % mg-1 of LPE) and hydrogen peroxide scavenging (57.21 % mg-1 of LPE) model. Tfg showed least activity in DPPH scavenging (33.15 % mg-1 of LPE) and superoxide anion radical scavenging (25.36 % mg-1 of LPE) assay while Cs had the least activity in hydrogen peroxide scavenging (43.70 % mg-1 of LPE) system. Phytochemical investigations revealed the presence of major primary and secondary metabolites. MK possessed highest amount of phenolics (5.70 mg GAE g-1 of LPE), soluble sugars (68.18 mg GLE g-1 of FTW) and proteins (69.84 mg BSAE g-1 of FTW) and plant pigments (total chlorophyll 6.22 mg g-1 of FTW and total carotenoid 0.19 μg g-1 of FTW) among the herbs. SDS-PAGE and HPLC finger printing had been performed for analysis of protein patterns and phenolic compounds respectively. In conclusion, addition of culinary herbs and leafy spices that show high to moderate antioxidant activity with an excellent amount of phytochemicals in dietary items would go a long way in assuring human health and wellness as well as enhancement of the disease fighting capacity against oxidative stress related disorders.
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Sharifi, S. D., S. Khorsandi, A. A. Khadem und A. Salehi. „Can medicinal plants with antimicrobial properties be replacement for antibiotics in broiler production?“ Proceedings of the British Society of Animal Science 2009 (April 2009): 219. http://dx.doi.org/10.1017/s1752756200030581.
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Antibiotics have been used for 50 years to enhance growth performance and to prevent disease in poultry production. Recently, most of the antibacterial growth promoters have been banned because the feeding of antibiotics is risky due not only cross-resistance but also to multiple resistances. Plants (especially herbs) have been used as food and medicinal purposes and some of them have played a significant role in maintaining human health and improving the quality of human life for thousands of years. Herbs or products containing plant extracts, essential oils or main components of the essential oil are among the alternative growth promoters that are already being used in practice. (Acamovic and Brooker, 2005; Ocak et al., 2008). There is evidence suggesting that herbs, spices, and various plant extracts have appetizing, digestion-stimulating and antimicrobial properties. But, there is only limited evidence about whether the inclusion as a solid herb material would have the growth promoting effects in live birds. The aim of this study was to evaluate the antibacterial effects of dietary dry peppermint (Mentha piperita L.), Cumin (Cuminum L.), Milfoil (Achellia millefolium L.) and poley (Teucrium Polium L.) on the performance of broiler.
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Xiong, Ruo-Gu, Jiahui Li, Jin Cheng, Dan-Dan Zhou, Si-Xia Wu, Si-Yu Huang, Adila Saimaiti, Zhi-Jun Yang, Ren-You Gan und Hua-Bin Li. „The Role of Gut Microbiota in Anxiety, Depression, and Other Mental Disorders as Well as the Protective Effects of Dietary Components“. Nutrients 15, Nr. 14 (23.07.2023): 3258. http://dx.doi.org/10.3390/nu15143258.
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The number of individuals experiencing mental disorders (e.g., anxiety and depression) has significantly risen in recent years. Therefore, it is essential to seek prevention and treatment strategies for mental disorders. Several gut microbiota, especially Firmicutes and Bacteroidetes, are demonstrated to affect mental health through microbiota–gut–brain axis, and the gut microbiota dysbiosis can be related to mental disorders, such as anxiety, depression, and other mental disorders. On the other hand, dietary components, including probiotics (e.g., Lactobacillus and Bifidobacterium), prebiotics (e.g., dietary fiber and alpha-lactalbumin), synbiotics, postbiotics (e.g., short-chain fatty acids), dairy products, spices (e.g., Zanthoxylum bungeanum, curcumin, and capsaicin), fruits, vegetables, medicinal herbs, and so on, could exert protective effects against mental disorders by enhancing beneficial gut microbiota while suppressing harmful ones. In this paper, the mental disorder-associated gut microbiota are summarized. In addition, the protective effects of dietary components on mental health through targeting the gut microbiota are discussed. This paper can be helpful to develop some dietary natural products into pharmaceuticals and functional foods to prevent and treat mental disorders.
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Haldar, Sumanto, Long Hui Wong, Alvin Suriya Tjahyo, Farhana Osman, Shia Lyn Tay, Priya Govindharajulu, Susanna Poh Suan Lim et al. „Plant Based Foods to Improve Metabolic Health in Prediabetics – Protocol for a Randomized Controlled Trial“. Current Developments in Nutrition 5, Supplement_2 (Juni 2021): 1278. http://dx.doi.org/10.1093/cdn/nzab057_008.
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Abstract Objectives The study will investigate the effectiveness of an Asian food based intervention to improve metabolic health, notably glucose homeostasis in a prediabetic population. Methods A parallel design randomized controlled trial will be conducted in Chinese prediabetics aged 45–75 years, BMI 19.5–32 kg/m2. Prediabetes defined according to the American Diabetes Association guideline: fasting blood glucose 5.6–6.9 mmol/l or hemoglobin A1c 5.7–6.4% or 2-hr oral glucose tolerance test 7.8–11.0 mmol/l. Major exclusion criteria were: smoking, food allergies or intolerances to common food ingredients, dietary restrictions, sustained hypertension (>160/95 mmHg), history of metabolic, cardiac, liver or kidney disorders, thyroid dysfunction and recent weight loss. The dietary intervention will last for 16 weeks, where volunteers will consume 2 specially formulated main meals per day, provided as pre-cooked, frozen, ready-meals (approximately 400 kcal each). The treatment group (TG) meals will be prepared with legumes, low GI rice or noodles, blended vegetable oil and added mixed herbs and spices. The control group (CG) meals, isocaloric, will consist of a portion of chicken, a portion of vegetables, medium to high GI rice or noodles and negligible herbs and spices. The male volunteers will be provided additional 100 kcal snacks containing either wholegrain cereals and nuts/seeds (TG) or refined cereal snack products (CG). The daily meals and snacks for rest of the day will be chosen freely, while a dietitian limits the total average calorie consumption to ensure around 5% weight loss in both groups. The effects of dietary interventions on metabolic health will be assessed at every 4 week intervals. The primary outcome measures will include several markers of glucose homeostasis (including HbA1c, fasting glucose, fasting insulin and a 2-hr oral glucose tolerance test [OGTT]). The secondary outcomes will include lipid profile, fructosamine, adiponectin, markers of oxidative stress and chronic inflammation. Results The recruitment for the study has been completed (n = 256 screened, n = 123 suitable). The dietary intervention will commence in March 2021 and expected to be completed in July 2021. Conclusions N/A. Funding Sources Jointly funded by the National University of Singapore, Agency of Science Technology and Research, Singapore, and Wilmar International Limited.
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Manjula, Suri, Mamta Bhardwaj, Kapur Punam und Pathak Ashok. „An Overview of Dietary Approaches to Prevent the Development of Diabetic Retinopathy“. Indian Journal of Nutrition and Dietetics 55, Nr. 3 (05.07.2018): 367. http://dx.doi.org/10.21048/ijnd.2018.55.3.18193.
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Various researchers suggest that in up to 50% of patients with type 1 diabetes and 30% of those with type II diabetes, potentially vision-threatening retinal changes develop over time. Diabetic retinopathy is a common micro-vascular complication of diabetes mellitus. The present review outlines the dietary strategies to manage these complications of diabetes mellitus and studies the relationship between diet and retinopathy-associated risk factors in the development and progression of diabetic retinopathy. Though retinopathy therapy is currently limited to invasive procedures like laser photocoagulation and vitrectomy but there is a paradigm shift in favor of a preventive and protective, natural and safe dietary approach which can be used in treatment or prevention of diabetic retinopathy. Dietary carbohydrates, fats, proteins, dietary fibers, vitamins, antioxidants, minerals, phyto-estrogens, exogenous advanced glycation end-products, herbs, spices and protective dietary approaches play a role in development of diabetic retinopathy. This rationale can be applied to food interventions e.g. changing the composition of diet which favors metabolic improvements in type II diabetes and diabetic retinopathy. The ophthalmologists should encourage an interdisciplinary approach with endocrinologists and dietitian for optimal care of diabetic patient so as to prevent the development of diabetic retinopathy.
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Zawada, Agnieszka, Alicja Machowiak, Anna Maria Rychter, Alicja Ewa Ratajczak, Aleksandra Szymczak-Tomczak, Agnieszka Dobrowolska und Iwona Krela-Kaźmierczak. „Accumulation of Advanced Glycation End-Products in the Body and Dietary Habits“. Nutrients 14, Nr. 19 (25.09.2022): 3982. http://dx.doi.org/10.3390/nu14193982.
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The formation of advanced glycation end-products (AGE) in tissues is a physiological process; however, excessive production and storage are pathological and lead to inflammation. A sedentary lifestyle, hypercaloric and high-fructose diet and increased intake of processed food elements contribute to excessive production of compounds, which are created in the non-enzymatic multi-stage glycation process. The AGE’s sources can be endogenous and exogenous, mainly due to processing food at high temperatures and low moisture, including grilling, roasting, and frying. Accumulation of AGE increases oxidative stress and initiates various disorders, leading to the progression of atherosclerosis, cardiovascular disease, diabetes and their complications. Inborn defensive mechanisms, recovery systems, and exogenous antioxidants (including polyphenols) protect from excessive AGE accumulation. Additionally, numerous products have anti-glycation properties, occurring mainly in fruits, vegetables, herbs, and spices. It confirms the role of diet in the prevention of civilization diseases.
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Kharrazian, Datis, Martha Herbert und Aristo Vojdani. „Immunological Reactivity Using Monoclonal and Polyclonal Antibodies of Autoimmune Thyroid Target Sites with Dietary Proteins“. Journal of Thyroid Research 2017 (2017): 1–13. http://dx.doi.org/10.1155/2017/4354723.
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Many hypothyroid and autoimmune thyroid patients experience reactions with specific foods. Additionally, food interactions may play a role in a subset of individuals who have difficulty finding a suitable thyroid hormone dosage. Our study was designed to investigate the potential role of dietary protein immune reactivity with thyroid hormones and thyroid axis target sites. We identified immune reactivity between dietary proteins and target sites on the thyroid axis that includes thyroid hormones, thyroid receptors, enzymes, and transport proteins. We also measured immune reactivity of either target specific monoclonal or polyclonal antibodies for thyroid-stimulating hormone (TSH) receptor, 5′deiodinase, thyroid peroxidase, thyroglobulin, thyroxine-binding globulin, thyroxine, and triiodothyronine against 204 purified dietary proteins commonly consumed in cooked and raw forms. Dietary protein determinants included unmodified (raw) and modified (cooked and roasted) foods, herbs, spices, food gums, brewed beverages, and additives. There were no dietary protein immune reactions with TSH receptor, thyroid peroxidase, and thyroxine-binding globulin. However, specific antigen-antibody immune reactivity was identified with several purified food proteins with triiodothyronine, thyroxine, thyroglobulin, and 5′deiodinase. Laboratory analysis of immunological cross-reactivity between thyroid target sites and dietary proteins is the initial step necessary in determining whether dietary proteins may play a potential immunoreactive role in autoimmune thyroid disease.
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Puvača, N., Lj Kostadinović, S. Popović, J. Lević, D. Ljubojević, V. Tufarelli, R. Jovanović, T. Tasić, P. Ikonić und D. Lukač. „Proximate composition, cholesterol concentration and lipid oxidation of meat from chickens fed dietary spice addition (Allium sativum, Piper nigrum, Capsicum annuum)“. Animal Production Science 56, Nr. 11 (2016): 1920. http://dx.doi.org/10.1071/an15115.
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The effects of supplementing spices, including garlic, black pepper and hot red pepper, in broiler chicken diet on proximate composition, cholesterol content and lipid oxidation of breast and thigh with drumstick meat, skin and liver were investigated. Meat proximate composition included measurements of moisture, protein, fat and ash content. Cholesterol content of tissue homogenates was performed by high-performance liquid chromatography–DAD analyses, while lipid oxidation of white and red meat, as well as liver, was expressed as a concentration of thiobarbituric acid reactive substances (TBARS) (mg malondialdehyde (MDA)/kg tissue). For biological research, eight treatments with a total of 1200 broiler chickens of hybrid line Hubbard were formed, with four replicates. In the control treatment, the chickens were fed with commercial mixtures of standard composition and quality based on corn flour and soybean meal. Experimental treatments were fed with the same commercial mixtures, except with addition of spices. At the end of the experiment and on the basis of gained results, it can be concluded that the chickens in experimental treatments with hot red pepper achieved statistically significantly (P < 0.05) higher final body masses (2460.6 and 2442.4 g) than did the chickens in the control and other treatments. Black pepper showed a positive and significant (P < 0.05) influence on improving the protein content in breast meat (24 g/100 g), hot red pepper lowered the cholesterol concentrations in meat (24.7 g/100 g in red meat), skin (87.4 g/100 g) and liver (263.1 g/100 g), while black pepper significantly (P < 0.05) reduced lipid oxidation in breast (0.05 mg MDA/kg tissue) and thigh with drumstick (0.12 mg MDA/kg tissue). On the basis of obtained findings, it can be concluded that the dietary spice herbs had a positive influence on a proximate composition of chicken meat, cholesterol concentrations and lipid oxidation process.
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Chan, Chak-Lun, Ren-You Gan und Harold Corke. „The phenolic composition and antioxidant capacity of soluble and bound extracts in selected dietary spices and medicinal herbs“. International Journal of Food Science & Technology 51, Nr. 3 (13.01.2016): 565–73. http://dx.doi.org/10.1111/ijfs.13024.
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Bjorklund, Geir, Roman Lysiuk, Monica Butnariu, Larysa Lenchyk, Vineet Sharma, Rohit Sharma und Natalia Martins. „LOW PREVALENCE OF COVID-19 IN LAOS AND CAMBODIA: DOES DIET PLAY A ROLE?“ Acta Medica Leopoliensia 28, Nr. 1-2 (30.06.2022): 161–80. http://dx.doi.org/10.25040/aml2022.1-2.161.
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The study aims to review the involvement of different dietary habits in Laotian, Cambodian, and Vietnamese populations in reducing COVID19 impact.
Materials and Methods. The methods of collection, systematization, analysis and generalization of information data have been used. The analysis of literature in scientific databases and analytical platforms by the listed keywords has been performed; all relevant references in the found sources have also been reviewed.
Results and Discussion. Coronavirus disease (COVID-19) outbreak is an ongoing pandemic caused by a highly pathogenic human coronavirus known as SARS-CoV2. Current epidemiology reported that more than 500 million cases of COVID-19 occurred in more than 180 countries worldwide. When the upper respiratory tract gets infected by low pathogenetic HCoVs, it typically triggers a mild respiratory disease. In contrast, when the lower airways get infected by highly pathogenic HCoVs, such as SARS-CoV2, acute respiratory distress syndrome (ARDS) may occur and even fatal pneumonia. Such a situation causes the need for an urgent search of effective treatment measures. A very low incidence of SARS-CoV-2 in Laos and Cambodia, as well as low mortality rate due to COVID-19 in Vietnam and Laos, are extremely interesting, especially because of their early exposure to the virus, continuing ties to China, relative poverty, and high population density. The use of several spices and aromatic herbs as natural treatments for several illnesses, including viral infections, has been reported since a long time ago. The research reviewed three integral elements of Laotian, Cambodian, and Vietnamese diets, such as special culinary spices and herbs, coconut oil, and palm oil-rich for saturated fatty acids as well as fermented shrimp paste. Environmental and population genetic causes may be forwarded but moreover local dietary habits may have even a role in this evidence. Therefore, all these items highlight the possibility of a significant contribution of local cuisine and diet into the impact on appropriate anti-inflammatory and immune-resistant mechanisms of the human population.
Conclusions. The review on Vietnam, Cambodia, and Laos inhabitants' diet helped to suggest the dietary factors having the contributing potential of reducing the severity of SARS-CoV-2 symptoms.
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Paterson, John, Gwen Baxter, James Lawrence und Garry Duthie. „Is there a role for dietary salicylates in health?“ Proceedings of the Nutrition Society 65, Nr. 1 (Februar 2006): 93–96. http://dx.doi.org/10.1079/pns2005477.
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Acetylsalicylic acid (aspirinTM; 2-acetoxybenzoic acid) has been used for >100 years for pain relief and to treat inflammatory conditions and fevers. More recently, regular intake has been associated with decreased incidence of certain cancers, particularly colon cancer. After absorption aspirin is very rapidly hydrolysed to salicylic acid (2-hydroxybenzoic acid). The anti-cancer effects of aspirin may be a result of salicylic acid reducing the transcription of prostaglandin H2-synthase and thereby the synthesis of pro-inflammatory and potentially-neoplastic prostaglandins. Salicylic acid is widely present in plants and functions as a hormonal mediator of the systemic acquired resistance response to pathogen attack and environmental stress. Thus, it is present in a large range of fruit, vegetables, herbs and spices of dietary relevance. Consequently, the recognised effect of consuming fruit and vegetables on lowering risk of colon cancer may be partly attributable to salicylates in plant-based foods. The present review discusses which types of fruit and vegetables are the richest source of salicylates and whether they are sufficiently released from the food matrix to modify the key cellular events associated with the pathogenesis of colon cancer.
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Chan, Chak-Lun, Ren-You Gan, Nagendra P. Shah und Harold Corke. „Polyphenols from selected dietary spices and medicinal herbs differentially affect common food-borne pathogenic bacteria and lactic acid bacteria“. Food Control 92 (Oktober 2018): 437–43. http://dx.doi.org/10.1016/j.foodcont.2018.05.032.
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Kyryliv, Ya I., und I. S. Leshchyshyn. „Amino acid composition of duck muscle tissue on using dietary supplements Activio“. Ukrainian Journal of Veterinary and Agricultural Sciences 4, Nr. 3 (31.12.2021): 54–57. http://dx.doi.org/10.32718/ujvas4-3.09.
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The optimal amount of protein is necessary for intensive growth. Protein malnutrition is one of the leading causes of poor growth and increased care of birds. However, excessive feeding of poultry with protein is impractical because the protein, in this case, is not fully used and harms the body, delaying its development. The lack and the excess of amino acids are harmful to a bird. Due to the imbalance of amino acids consumed with food, about 30 % of their amount is not used by the body for protein synthesis and is lost converted into energy. When normalizing the amino acid needs of poultry, it is necessary to consider the interaction of amino acids in the body with vitamins, micro-minerals, energy levels in feed. The article presents a study of the effect of the biologically active additive Activio, a selected combination of natural standardized active substances isolated from aromatic herbs and spices concentrated in one microencapsulated particle on the amino acid composition of Peking duck meat and cherry valley cross. It was found that the use of Activio supplement in the ducks feeding has a positive effect on the digestibility of amino acids.
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Cyuńczyk, M., K. Zujko und ME Zujko. „The importance of the Mediterranean diet in cardiovascular disease“. Progress in Health Sciences 7, Nr. 2 (29.12.2017): 105–10. http://dx.doi.org/10.5604/01.3001.0010.7857.
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The Mediterranean diet is characterized by abundance of plant foods, such as vegetables, fruit, bread and cereal products, legumes, nuts and seeds, as well as olive oil, herbs and spices. Moreover, moderate intakes of dairy products, fish, poultry and wine, and low consumption of red meat are recommended. This diet is low in saturated fat (<7% of energy) with total fat within the range of 25-35% of energy. To assess dietary compliance cardiovascular diseases with the recommendations of the Mediterranean diet a variety of indicators are used, of which the most common are: 9-point scale of alternate Mediterranean Diet Score (aMED) and 14-item Questionnaire of Mediterranean diet adherence (MDA). The results of the epidemiological research indicate that the nutrition model based on the assumptions of the Mediterranean diet is a crucial component of primary and secondary prevention of 25-35% of energy.
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REDDY, K. ANJAN, und ELMER H. MARTH. „Reducing the Sodium Content of Foods: A Review“. Journal of Food Protection 54, Nr. 2 (01.02.1991): 138–50. http://dx.doi.org/10.4315/0362-028x-54.2.138.
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Salt (sodium chloride), a substance essential for life processes, is the second most-used food additive. It is added to foods as a flavoring or flavor enhancing agent, a preservative, or an ingredient responsible for desired functional properties in certain products. Excessive dietary sodium is believed to contribute to hypertension and development of cardiovascular disease which afflicts ca. 60 million Americans. During the last decade the food industry has responded to the dietary needs of Americans concerned with consuming sodium by providing processed foods free of added salt or with reduced amounts of sodium and other foods in which some or all of the salt has been replaced by a salt substitute. Common salt substitutes, including potassium chloride, certain herbs, spices, organic acids, autolyzed yeast products, and hydrolyzed vegetable protein products alone or in combination, if used properly, can result in products that are consumer-acceptable. Commercially available foods with less than the normal amount of salt include natural cheeses, pasteurized process cheeses, cottage cheese, butter, buttermilk, ice cream, cured meat products, fresh sausages, cereal products, vegetables, salad dressing, smoked fish, fish sauces, soy sauce, and miso.
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Puvača, Nikola, Dragana Ljubojević, Ljiljana Kostadinović, Vidica Stanaćev, Sanja Popović, Milica Živkov Baloš und Nedeljka Nikolova. „DIGESTIBILITY OF FAT IN BROILER CHICKENS INFLUENCED BY DIETARY ADDITION OF SPICE HERBS“. Macedonian Journal of Animal Science 4, Nr. 2 (2014): 61–67. http://dx.doi.org/10.54865/mjas1442061p.
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Sanz-Lamora, Hèctor, Pedro F. Marrero, Diego Haro und Joana Relat. „A Mixture of Pure, Isolated Polyphenols Worsens the Insulin Resistance and Induces Kidney and Liver Fibrosis Markers in Diet-Induced Obese Mice“. Antioxidants 11, Nr. 1 (05.01.2022): 120. http://dx.doi.org/10.3390/antiox11010120.
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Obesity is a worldwide epidemic with severe metabolic consequences. Polyphenols are secondary metabolites in plants and the most abundant dietary antioxidants, which possess a wide range of health effects. The most relevant food sources are fruit and vegetables, red wine, black and green tea, coffee, virgin olive oil, and chocolate, as well as nuts, seeds, herbs, and spices. The aim of this work was to evaluate the ability of a pure, isolated polyphenol supplementation to counteract the pernicious metabolic effects of a high-fat diet (HFD). Our results indicated that the administration of pure, isolated polyphenols under HFD conditions for 26 weeks worsened the glucose metabolism in diet-induced obese mice. The data showed that the main target organ for these undesirable effects were the kidneys, where we observed fibrotic, oxidative, and kidney-disease markers. This work led us to conclude that the administration of pure polyphenols as a food supplement would not be advisable. Instead, the ingestion of complete “whole” foods would be the best way to get the health effects of bioactive compounds such as polyphenols.
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Roghelia, Viraj, und V. H. Patel. „Dietary Habits and Meal Pattern of People Residing in Anand District during COVID-19 Lockdown“. Asian Pacific Journal of Health Sciences 9, Nr. 4 (25.06.2022): 1–6. http://dx.doi.org/10.21276/apjhs.2022.9.4s.01.
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Background: Coronavirus disease-2019 (COVID-19) is a condition caused by the novel coronavirus SARS-CoV-2. It was declared as global pandemic as it affected millions of people worldwide. A nationwide lockdown was announced to prevent the spread of the disease in India on March 24, 2020. The sudden change in routine lifestyle, home confinement, and fear of this pandemic caused stress and anxiety among the people and this has affected many habits of the people. Objective: The present study was conducted to evaluate changes in the dietary habits and meal pattern of people residing in Anand district during COVID-19 lockdown. Methodology: An online survey was conducted through semi-structured questionnaire to study the dietary habits and meal consumption pattern before and during COVID-19 lockdown. Result: The result showed a change in the regularity of meal consumption, type, and number of meals consumed by the respondents. More than 25% of respondents have reported an increase in the number of meals cooked, quantity of food cooked, and number of food items in one meal during the lockdown. Moreover, higher consumption of fruits and vegetables, protein rich foods, herbs, spices, and limited use of fats, oils, sugar, and salt was reported by more than 30% respondents. Conclusion: The present study concludes that this shift toward healthier food habits if sustained could have positive effects on health of people.
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Gültepe, Nejdet, Soner Bilen, Sevdan Yılmaz, Derya Güroy und Seyit Aydın. „Effects of herbs and spice on health status of tilapia (Oreochromis mossambicus) challenged with Streptococcus iniae“. Acta Veterinaria Brno 83, Nr. 2 (2014): 125–31. http://dx.doi.org/10.2754/avb201483020125.
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Effects of different herbal extracts on the growth and immune defense of fish were researched in the last decade. The aim of this study was to determine the dietary effects of thyme (Thymus vulgaris), rosemary (Rosmarinus officinalis) and fenugreek (Trigonella foenum graecum) as a feed additive on haematology, innate immune response, and disease resistance of tilapia (Oreochromis mossambicus). In total 228 healthy fish tilapia were divided into four groups (57 fish in one group) and fed diets supplemented with thyme, rosemary and fenugreek at levels of 1%, respectively; fish in the control group were fed diet without any spices. Fish were fed ad libitum three times a day for 45 days. All fish of the experimental groups significantly (P < 0.05) enhanced phagocytic activity, haematocrit, white blood cell, red blood cell, neutrophil and monocyte counts in blood. Significant (P < 0.05) increase of plasma myeloperoxidase and lysozyme activity was found in fish receiving a feed supplemented with fenugreek after 30 days. Respiratory burst activity was non-significantly (P > 0.05) changed during the whole experiment. After 45 days of feeding, fish were injected intraperitoneally with 100 μl of Streptococcus iniae (8 × 108 colony forming unit). The cumulative mortality was 22%, 27% and 31% in fish receiving diets supplemented with 1% thyme, rosemary and fenugreek, respectively, compared to 61% mortality in the control group. The results indicate that all three supplements used improved the haematological status, non-specific immune response and disease resistance of tilapia against S. iniae; this is the first similar study.
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Jefferson, Katherine, Zhila Semnani-Azad, Christina Wong, Mary R. L’Abbé und JoAnne Arcand. „Changing Sodium Knowledge, Attitudes and Intended Behaviours Using Web-Based Dietary Assessment Tools: A Proof-Of-Concept Study“. Nutrients 11, Nr. 9 (11.09.2019): 2186. http://dx.doi.org/10.3390/nu11092186.
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Despite public health efforts to reduce dietary sodium, sodium intakes in most countries remains high. The purpose of this study was to determine if using novel web-based tools that provide tailored feedback, the Sodium Calculator and Sodium Calculator Plus, improves users’ sodium-related knowledge, attitudes, and intended behaviours (KAB). In this single arm pre- and post-test study, 199 healthy adults aged 18–34 years completed a validated questionnaire to assess changes to sodium-related KAB before and after using the calculators. After using the calculators, the proportion of participants who accurately identified the sodium adequate intake and chronic disease risk reduction level increased (19% to 74% and 23% to 74%, respectively, both p = 0.021). The proportion accurately self-assessing their sodium intake as ‘high’ also increased (41% to 66%, p = 0.021). Several intended behavioural changes were reported, i.e., buying foods with sodium-reduced labels, using the Nutrition Facts table, using spices and herbs instead of salt, and limiting eating out. Evidence-based eHealth tools that assess and provide personalized feedback on sodium intake have the potential to aid in facilitating sodium reduction in individuals. This study is an important first step in evaluating and optimizing the implementation of eHealth tools to help reduce Canadians’ sodium intakes.
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Adedeji, Olusegun S., Shola R. Amao und Kayode S. Olugbemiga. „The Effect of Dietary Inclusion of Sesame indicum Leaves on Haematology and Serum Parameters of Broiler Chickens“. Pan African Journal of Life Sciences 2, Nr. 1 (01.06.2019): 73–78. http://dx.doi.org/10.36108/pajols/9102/20(0130).
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Introduction: Various types of feed additives have been evaluated under commercial conditions and in experimental trials with the aim to achieve improvements on growth performance and the best economic return. Herbs, including Sesame indicum leaves, spices and various plant extracts/essential oils can be used as alternatives to replace antibiotic growth promoters as they are rich in phytochemicals (active compounds) that can be used to stimulate growth and health of the animals. The uses of all these herbs should be studied in relation to the blood and serum indices of the animals in order to determine their harmful level of consuming them by the animals. Therefore, the aim of the study is to determine the effect of different dietary inclusion levels of Sesame indicum leaves on haematology and serum parameters of broiler chickens at both starter and finisher phases. Methods: A total of one hundred and fifty 1-day old, unsexed (Marshal) broiler chicks were randomly divided into five experimental groups at rate of 30 birds per group. Each group was further subdivided into three replicates at the rate of ten chicks per replicate in a Complete Randomized Design. A maize-soybean basal diet served as control while the Sesame indicum leaves was added to the basal diets at level (0g, 10g, 20g, 30g and 40g/kg) resulting in five formulae, respectively. At the end of the 4th and 8th weeks respectively, six birds were randomly selected from each of the replicate and blood samples were collected from the jugular vein of birds for haematology and serum. Results: The results indicated that all the haematology and serum parameters were significantly (p < 0.05) affected by the different inclusion levels of S. indicum leaves but the value obtained were within the recommended range while birds fed with the diet containing 40g/kg of S. indicum leaves had the highest values. Conclusion: Inclusion of S. indicum leaves in the diets appear not to have detrimental effect on the haematology and serum parameters of the experimental birds. The study recommended that 40g/kg inclusion level be adopted as it improved growth performance and general well-being of broiler chickens.
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Benyaich, Abdelhay. „The effects of the Mediterranean Diet on Chronic Diseases: Cardiovascular Diseases, Oxidative Stress, Dyslipidemia, Diabetes Mellitus, Blood Pressure, Cancer, Neurodegenerative Disease and Obesity“. Journal of Applied and Advanced Research 2, Nr. 6 (17.12.2017): 333. http://dx.doi.org/10.21839/jaar.2017.v2i6.122.
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Poor dietary habits lead to the emergence of chronic diseases such as coronary heart disease, stroke, hypertension, diabetes mellitus, dyslipidemia, cancer, dementia, obesity and oxidative stress involved through the aggression of cells by free radicals, Knowing that these diseases cause a global burden both individually and economically, Several studies focus on the relationship between diet and chronic disease. Studies suggest that the Mediterranean diet, (MD) traditional eating habits and lifestyle specific to the Mediterranean region, reduce the incidence of chronic diseases and improve longevity. The MD is known to be one of the healthiest diets, this diet is based on herbs, spices, vegetables, fruits, olive oils, cereals (preferably whole grains), legumes and nuts, fish and shellfish, white meat, so the main source of dietary fat from MD is olive oil. Moderate consumption of eggs and dairy products, and reduced consumption of red meats, processed meats and foods rich in sugars and fats. MD has a beneficial fatty acid profile with a higher content of monounsaturated fatty acids (MSFA) and a higher MSFA / saturated fatty acid (SFA) ratio than non-Mediterranean diets. High consumption of dietary fiber. a low glycemic index, anti-inflammatory effects, and antioxidant compounds, can work together to produce favorable effects on health status. MD is rich in vitamins and minerals, such as: vitamin B (B1, B2, niacin, B6, folate and B12) and antioxidant vitamins (vitamins E and C), and polyphenol, flavonoids, phytosterols, n-fatty acids 3 (alpha linoleic acid), resveratrol, quercetin, oleic acid, carotenoids and lutein. The purpose of this review is to provide an update on the current state of science regarding the relationship between the traditional Mediterranean diet and lifestyle related chronic diseases, and discuss the mechanisms involved and opportunities. in this area of research, to clarify and increase the confidence of the role of nutrition in the etiology of chronic diseases.
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Gillon-Keren, Michal, Vered Kaufman-Shriqui, Rebecca Goldsmith, Carmit Safra, Iris Shai, Gila Fayman, Elliot Berry et al. „Development of Criteria for a Positive Front-of-Package Food Labeling: The Israeli Case“. Nutrients 12, Nr. 6 (23.06.2020): 1875. http://dx.doi.org/10.3390/nu12061875.
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Efforts to shape the food environment are aimed at reducing diet-related co-morbidities. Front-of-package labeling (FOPL) may support the consumers to make an informed decision at the point of purchase and encourage industry to reformulate food products. The Israeli Ministry of Health (MOH) implemented a unique FOPL system, using two colors: A mandatory warning (red) label alongside a voluntary positive (green) label. An independent Scientific Committee, from academia, the healthcare system, and MOH was appointed to determine the core principles for the positive FOPL. The criteria were based on the Mediterranean diet principles, with adjustments to the Israeli dietary habits, focusing on the health advantages of the food and considering its processing level. The food products eligible for positive FOPL are foods in their natural form or with added spices or herbs, or those that underwent minimal processing, with no food additives. Based on population consumption data, 19.8% of food products were eligible for positive FOPL; of them, 54% were fruits and vegetables, 20% dairy, and 14% grains. An evaluation plan is needed to assess the degree of acceptance of the positive FOPL by the industry, retailers, and the public, and its impact on food consumption and on public health.
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Gantenbein, Katherina V., und Christina Kanaka-Gantenbein. „Mediterranean Diet as an Antioxidant: The Impact on Metabolic Health and Overall Wellbeing“. Nutrients 13, Nr. 6 (06.06.2021): 1951. http://dx.doi.org/10.3390/nu13061951.
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It has been established, worldwide, that non-communicable diseases such as obesity, diabetes, metabolic syndrome, and cardiovascular events account for a high percentage of morbidity and mortality in contemporary societies. Several modifiable risk factors, such as sedentary activities, sleep deprivation, smoking, and unhealthy dietary habits have contributed to this increase. Healthy nutrition in terms of adherence to the Mediterranean diet (MD), rich in fruits, legumes, vegetables, olive oil, herbs, spices, and high fiber intake may contribute to the decrease in this pandemic. The beneficial effects of the MD can be mainly attributed to its numerous components rich in anti-inflammatory and antioxidant properties. Moreover, the MD may further contribute to the improvement of reproductive health, modify the risk for neurodegenerative diseases, and protect against depression and psychosocial maladjustment. There is also evidence highlighting the impact of healthy nutrition in female people on the composition of the gut microbiota and future metabolic and overall health of their offspring. It is therefore important to highlight the beneficial effects of the MD on metabolic, reproductive, and mental health, while shaping the overall health of future generations. The beneficial effects of MD can be further enhanced by increased physical activity in the context of a well-balanced healthy lifestyle.
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Mischley, Laurie K., Richard C. Lau und Rachel D. Bennett. „Role of Diet and Nutritional Supplements in Parkinson’s Disease Progression“. Oxidative Medicine and Cellular Longevity 2017 (2017): 1–9. http://dx.doi.org/10.1155/2017/6405278.
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Objectives. The goal of this study is to describe modifiable lifestyle variables associated with reduced rate of Parkinson’s disease (PD) progression.Methods. The patient-reported outcomes in PD (PRO-PD) were used as the primary outcome measure, and a food frequency questionnaire (FFQ) was used to assess dietary intake. In this cross-sectional analysis, regression analysis was performed on baseline data to identify the nutritional and pharmacological interventions associated with the rate of PD progression. All analyses were adjusted for age, gender, and years since diagnosis.Results. 1053 individuals with self-reported idiopathic PD were available for analysis. Foods associated with the reduced rate of PD progression included fresh vegetables, fresh fruit, nuts and seeds, nonfried fish, olive oil, wine, coconut oil, fresh herbs, and spices (P<0.05). Foods associated with more rapid PD progression include canned fruits and vegetables, diet and nondiet soda, fried foods, beef, ice cream, yogurt, and cheese (P<0.05). Nutritional supplements coenzyme Q10 and fish oil were associated with reduced PD progression (P=0.026andP=0.019, resp.), and iron supplementation was associated with faster progression (P=0.022).Discussion. These are the first data to provide evidence that targeted nutrition is associated with the rate of PD progression.
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Kurowska, Antonina, Wojciech Ziemichód, Mariola Herbet und Iwona Piątkowska-Chmiel. „The Role of Diet as a Modulator of the Inflammatory Process in the Neurological Diseases“. Nutrients 15, Nr. 6 (16.03.2023): 1436. http://dx.doi.org/10.3390/nu15061436.
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Neurological diseases are recognized as major causes of disability and mortality worldwide. Due to the dynamic progress of diseases such as Alzheimer’s disease (AD), Parkinson’s Disease (PD), Schizophrenia, Depression, and Multiple Sclerosis (MD), scientists are mobilized to look for new and more effective methods of interventions. A growing body of evidence suggests that inflammatory processes and an imbalance in the composition and function of the gut microbiome, which play a critical role in the pathogenesis of various neurological diseases and dietary interventions, such as the Mediterranean diet the DASH diet, or the ketogenic diet can have beneficial effects on their course. The aim of this review was to take a closer look at the role of diet and its ingredients in modulating inflammation associated with the development and/or progression of central nervous system diseases. Presented data shows that consuming a diet abundant in fruits, vegetables, nuts, herbs, spices, and legumes that are sources of anti-inflammatory elements such as omega-3 fatty acids, polyphenols, vitamins, essential minerals, and probiotics while avoiding foods that promote inflammation, create a positive brain environment and is associated with a reduced risk of neurological diseases. Personalized nutritional interventions may constitute a non-invasive and effective strategy in combating neurological disorders.
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Koch, Christiane E., Goutham K. Ganjam, Juliane Steger, Karen Legler, Sigrid Stöhr, Daniela Schumacher, Nigel Hoggard, Gerhard Heldmaier und Alexander Tups. „The dietary flavonoids naringenin and quercetin acutely impair glucose metabolism in rodents possibly via inhibition of hypothalamic insulin signalling“. British Journal of Nutrition 109, Nr. 6 (01.08.2012): 1040–51. http://dx.doi.org/10.1017/s0007114512003005.
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Secondary metabolites of herbs and spices are widely used as an alternative strategy in the therapy of various diseases. The polyphenols naringenin, quercetin and curcumin have been characterised as anti-diabetic agents. Conversely, in vitro, naringenin and quercetin are described to inhibit phosphoinositide-3-kinase (PI3K), an enzyme that is essential for the neuronal control of whole body glucose homoeostasis. Using both in vitro and in vivo experiments, we tested whether the inhibitory effect on PI3K occurs in neurons and if it might affect whole body glucose homoeostasis. Quercetin was found to inhibit basal and insulin-induced phosphorylation of Akt (Ser473), a downstream target of PI3K, in HT-22 cells, whereas naringenin and curcumin had no effect. In Djungarian hamsters (Phodopus sungorus) naringenin and quercetin (10 mg/kg administered orally) diminished insulin-induced phosphorylation of Akt (Ser473) in the arcuate nucleus, indicating a reduction in hypothalamic PI3K activity. In agreement with this finding, glucose tolerance in naringenin-treated hamsters (oral) and mice (oral and intracerebroventricular) was reduced compared with controls. Dietary quercetin also impaired glucose tolerance, whereas curcumin was ineffective. Circulating levels of insulin and insulin-like growth factor-binding protein were not affected by the polyphenols. Oral quercetin reduced the respiratory quotient, suggesting that glucose utilisation was impaired after treatment. These data demonstrate that low doses of naringenin and quercetin acutely and potently impair glucose homoeostasis. This effect may be mediated by inhibition of hypothalamic PI3K signalling. Whether chronic impairments in glucose homoeostasis occur after long-term application remains to be identified.
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Fernandes, Tito, Carmen Garrine, Jorge Ferrão, Victoria Bell und Theodoros Varzakas. „Mushroom Nutrition as Preventative Healthcare in Sub-Saharan Africa“. Applied Sciences 11, Nr. 9 (06.05.2021): 4221. http://dx.doi.org/10.3390/app11094221.
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The defining characteristics of the traditional Sub-Saharan Africa (SSA) cuisine have been the richness in indigenous foods and ingredients, herbs and spices, fermented foods and beverages, and healthy and whole ingredients used. It is crucial to safeguard the recognized benefits of mainstream traditional foods and ingredients, which gradually eroded in the last decades. Notwithstanding poverty, chronic hunger, malnutrition, and undernourishment in the region, traditional eating habits have been related to positive health outcomes and sustainability. The research prevailed dealing with food availability and access rather than the health, nutrition, and diet quality dimensions of food security based on what people consume per country and on the missing data related to nutrient composition of indigenous foods. As countries become more economically developed, they shift to “modern” occidental foods rich in saturated fats, salt, sugar, fizzy beverages, and sweeteners. As a result, there are increased incidences of previously unreported ailments due to an unbalanced diet. Protein-rich foods in dietary guidelines enhance only those of animal or plant sources, while rich protein sources such as mushrooms have been absent in these charts, even in developed countries. This article considers the valorization of traditional African foodstuffs and ingredients, enhancing the importance of establishing food-based dietary guidelines per country. The crux of this review highlights the potential of mushrooms, namely some underutilized in the SSA, which is the continent’s little exploited gold mine as one of the greatest untapped resources for feeding and providing income for Africa’s growing population, which could play a role in shielding Sub-Saharan Africans against the side effects of an unhealthy stylish diet.