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Journal articles on the topic 'Health products'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 August 2024

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1

Goldman, Ran D., Alex L. Rogovik, David Lai, and Sunita Vohra. "Potential Interactions of Drug–Natural Health Products and Natural Health Products–Natural Health Products among Children." Journal of Pediatrics 152, no. 4 (April 2008): 521–26. http://dx.doi.org/10.1016/j.jpeds.2007.09.026.

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2

Fallis, Jordan. "Natural health products." Canadian Pharmacists Journal / Revue des Pharmaciens du Canada 146, no. 2 (March 2013): 65–66. http://dx.doi.org/10.1177/1715163513482714.

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3

Nathan, Alan. "Oral health products." Primary Health Care 6, no. 6 (June 1988): 12–13. http://dx.doi.org/10.7748/phc.6.6.12.s8.

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4

Nahas, Richard, and Jeannette Goguen. "Natural Health Products." Canadian Journal of Diabetes 37 (April 2013): S97—S99. http://dx.doi.org/10.1016/j.jcjd.2013.01.029.

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5

Akintomide, Hannat. "Advertising sexual health products." Journal of Family Planning and Reproductive Health Care 36, no. 1 (January 1, 2010): 45. http://dx.doi.org/10.1783/147118910790290920.

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6

Lashof, J. C. "Regulating Natural Health Products." Science 296, no. 5565 (April 5, 2002): 46b—47. http://dx.doi.org/10.1126/science.296.5565.46b.

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7

Bartkowiak-Wieczorek, Joanna, and Edyta Mądry. "Natural Products and Health." Nutrients 16, no. 3 (January 31, 2024): 415. http://dx.doi.org/10.3390/nu16030415.

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8

M Ames, J. "Dietary Maillard Reaction Products: Implications for Human Health and Disease." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S66—S69. http://dx.doi.org/10.17221/624-cjfs.

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When foods are heat processed, the sugars and lipids react with the proteins they contain via the Maillard and related reactions to form a wide range of products. As a result, the sensory, safety, nutritional and health-promoting attributes of the foods are affected. Reaction products include advanced glycation/lipoxidation endproducts (AGE/ALEs), acrylamide and heterocyclic amines (HAA), all of which may impact on human health and disease. Furthermore, some Maillard reaction products affect the growth of colonic bacteria and thermally-induced modification of dietary protein can affect allergenicity. This paper briefly reviews aspects of the Maillard reaction in food related to human health.

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9

Michele, Rasoloharimahefa Rasamoela, and Catherine Bouland. "Health effects of chemical products: cleaning products and biocides." ISEE Conference Abstracts 2013, no. 1 (September 19, 2013): 5201. http://dx.doi.org/10.1289/isee.2013.p-3-30-07.

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10

Wu, Christine D. "Grape Products and Oral Health." Journal of Nutrition 139, no. 9 (July 29, 2009): 1818S—1823S. http://dx.doi.org/10.3945/jn.109.107854.

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11

Henningson, Kathryn A. "A Consumer Health Products Contest." Journal of School Health 57, no. 7 (September 1987): 297–98. http://dx.doi.org/10.1111/j.1746-1561.1987.tb03207.x.

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12

Mundt, JoNel, and Russell W. Driver. "Warnings for Health Care Products." Health Marketing Quarterly 12, no. 2 (February 22, 1995): 55–75. http://dx.doi.org/10.1300/j026v12n02_06.

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13

STINSON, STEVEN C. "Animal Health Products Recovering Momentum." Chemical & Engineering News 65, no. 40 (October 5, 1987): 51–68. http://dx.doi.org/10.1021/cen-v065n040.p051.

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14

Van der Meer, R., I. M. J. Bovee-Oudenhoven, A. L. A. Sesink, and J. H. Kleibeuker. "Milk Products and Intestinal Health." International Dairy Journal 8, no. 3 (March 1998): 163–70. http://dx.doi.org/10.1016/s0958-6946(98)80001-0.

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15

Levin, Susan. "Dairy Products and Bone Health." Journal of the American Dietetic Association 107, no. 1 (January 2007): 35. http://dx.doi.org/10.1016/j.jada.2006.11.037.

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16

PORTER, DONNA V. "Health Claims on Food Products." Nutrition Today 31, no. 1 (January 1996): 35–38. http://dx.doi.org/10.1097/00017285-199601000-00010.

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17

Boon, Heather, Natasha Kachan, and Andreas Boecker. "Use of Natural Health Products." Medical Decision Making 33, no. 2 (June 29, 2012): 282–97. http://dx.doi.org/10.1177/0272989x12451056.

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18

Lähteenmäki, Liisa. "Claiming health in food products." Food Quality and Preference 27, no. 2 (March 2013): 196–201. http://dx.doi.org/10.1016/j.foodqual.2012.03.006.

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19

Barros, Lillian, Sandrina A. Heleno, and Miguel A. Prieto. "Natural Products as Health Promoters." Current Pharmaceutical Design 29, no. 11 (March 2023): 803. http://dx.doi.org/10.2174/138161282911230427152736.

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20

Rezaei, Mohammad, Hajar Akbari Dastjerdi, Hassan Jafari, Ali Farahi, Arman Shahabi, Hossein Javdani, Hossein Teimoory, Mohammad Yahyaei, and Ali Akbar Malekirad. "Assessment of dairy products consumed on the Arakmarket as determined by heavy metal residues." Health 06, no. 05 (2014): 323–27. http://dx.doi.org/10.4236/health.2014.65047.

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21

Nazarkina, Victoria, and Volodymyr Tutuk. "ANALYSIS OF THE SUPPLY OF PRODUCTS FOR SPECIAL MEDICAL PURPOSES TO CHILDREN WITH PHENYLKETONURIA." Health & Education, no. 1 (2023): 50–55. http://dx.doi.org/10.32782/health-2023.1.10.

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22

Csapó, János, and Sándor Némethy. "Functional, health protecting and health maintaining food products." Ecocycles 4, no. 1 (2018): 73–82. http://dx.doi.org/10.19040/ecocycles.v4i1.114.

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23

&NA;. "Health Canada warns against using foreign health products." Reactions Weekly &NA;, no. 1112 (July 2006): 2. http://dx.doi.org/10.2165/00128415-200611120-00004.

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24

&NA;. "Health Canada warns against using foreign health products." Reactions Weekly &NA;, no. 1238 (February 2009): 3. http://dx.doi.org/10.2165/00128415-200912380-00007.

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25

&NA;. "Health authorities issue advisories over adulterated health products." Reactions Weekly &NA;, no. 1312 (July 2010): 6. http://dx.doi.org/10.2165/00128415-201013120-00017.

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26

&NA;. "Health Canada warns against using foreign health products." Reactions Weekly &NA;, no. 1330 (December 2010): 5. http://dx.doi.org/10.2165/00128415-201013300-00013.

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27

Sahbany, Sri, Irawansyah Irawansyah, Detty Agustin Riscal, Baiq Isti Hijriani, Jumari Ustiawaty, Andi Muhammad Aminullah, Nurul Khatimah Ismatullah, and Adriyan Suhada. "MARKETING STRATEGY FOR MSME HEALTH BEVERAGE PRODUCTS." Jurnal Pengabdian Masyarakat Sehati 2, no. 2 (December 29, 2023): 52–58. http://dx.doi.org/10.33651/jpms.v2i2.561.

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In Indonesia, you often find drinks labeled "healthy drinks" which are commonly consumed by the public, but the process of making healthy drinks takes quite a lot of time and effort so it's not wrong, especially as the best-selling position is added by ready-to-drink drinks with contemporary flavor variants. Therefore, to overcome this problem, a new innovation was carried out by producing health drinks using local ingredients. The problem formulation taken is how to market health drinks. For this reason, the aim of the service regarding the marketing of health drinks is expected to be a breakthrough in making people aware to choose health drinks more wisely. The location of this service activity is in Bagikpolak Village, Labuapi District, West Lombok Regency. Socialization activities regarding the socialization of health drink marketing strategies have been carried out using lecture, discussion and question and answer methods. In general, this service activity ran smoothly. Based on this, the conclusion that can be drawn is that participants in service activities know beverage marketing strategies wisely, rationally and appropriately to convey to other communities.

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28

Devi, Priyanka, and Dr Kamini Jain. "Value added products and many health benefit of mushroom products." International Journal of Home Science 8, no. 3 (September 1, 2022): 73–75. http://dx.doi.org/10.22271/23957476.2022.v8.i3b.1352.

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29

Nurhayati, Nunik, Khudzaifah Dimyati, Absori Absori, Kelik Wardiono, Muchamad Iksan, Rizka Rizka, and Harun Harun. "Culinary Industry Health Product in Surakarta, Indonesia: Health Policy Guaranteeing Halal and Healthy Products." Open Access Macedonian Journal of Medical Sciences 10, E (January 13, 2022): 88–91. http://dx.doi.org/10.3889/oamjms.2022.7340.

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AIM: This paper aims to analyze the behavior of small and medium industrial food producers in Surakarta City in ensuring the halal status of their products according to the legal policy after the enactment of Law number 33 of 2014 concerning Halal Product Guarantee. METHODS: This paper uses a juridical empiric methods and approaches. RESULTS: The results showed that 87.79% of respondents stated that halal (good and health food for Muslims) certification is important, but only 16.07% already had a halal certification. This shows that the level of compliance of Law number 33 of 2014 concerning Halal Product Guarantee is still low. Islamic guidelines on ethics as a basis can be one of the elements in legal policy of this law that can be a driving force for legal culture on food producers’ behavior in guaranteeing halal and health products. There is a close relationship between ethics and law as both revolve around human actions. Non-compliance does not only come from a lack of ethics. Respondents stated that they pay attention to the process in food production so that they are guaranteed halal and healthy, but due to technical problems and costs in obtaining halal certification, they do not register to obtain it. Halal product guarantee is legal certainty of the halalness of a product as evidenced by a halal certificate. There is no legal impact if a product is not labeled as halal because in Law number 3 of 2014, it does not require entrepreneurs to register halal guarantees for their products. However, if a product has a halal label, it will gain the trust of consumers as a choice of products to be purchased or not. CONCLUSION: Thus, halal certificates will have a positive social and economic impact.

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30

Kaya Yıldırım, Fatma, Beyza Hatice Ulusoy, and Nejat Shifamussa Hamed. "Heat-resistant moulds: Assessment, prevention and their consequences for food safety and public health." Czech Journal of Food Sciences 40, No. 4 (August 29, 2022): 273–80. http://dx.doi.org/10.17221/26/2022-cjfs.

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Heat-resistant moulds (HRMs) are the spoilage factors of thermally processed products such as pasteurised items and fruit products, which may cause financial losses and decrease food quality. Various variables may play a role in food contamination by HRMs, such as the processing environment, packaging, staff practices and air in the production site. Prevention of spoilage by HRMs for processed food products can be done through the reduction and decontamination of these microorganisms. This review aims to provide a perception of HRM and mycotoxin contamination, assessment, prevention and their consequences for food and human health.

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31

Petyaev, Ivan M., and Yuriy K. Bashmakov. "Cocobiota: Implications for Human Health." Journal of Nutrition and Metabolism 2016 (2016): 1–3. http://dx.doi.org/10.1155/2016/7906927.

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Manufacturing of dark chocolate and other cocoa-based products is a complex multistage process beginning with spontaneous cocoa bean fermentation driven in the postharvest period by different microorganisms derived from the environment. Cocobiota defined as the association of microbial species involved in cocoa bean fermentation may have considerable impact on the medicinal properties of cocoa products via various primary and secondary metabolites, whose presence in dark chocolate and other cocoa-derived products has to be taken into consideration when analyzing medicinal effects of cocoa. Metabolites of acetic acid and lactic acid bacteria, two major cocobiota members, are recently shown to have considerable antifungal and cholesterol-lowering activities and promote the formation of short chain fatty acids and mannitol, an important prebiotic capable of modifying gut microbiota.Penicillium citrinum, a major type of fungi identifiable in fermented cocoa beans, produces a thermostable alkaloid, Penicitrinine A, as well as lovastatin, compounds with antineoplastic and cholesterol-lowering abilities, respectively. Moreover, recent results suggest that bacterial and fungal metabolites produced by cocobiota have a significant anti-infective potential. Therefore, various metabolites produced by cocobiota can mimic some medicinal effects of dark chocolate and other cocoa-derived products previously attributed to cocoa flavonoids and methylxanthines and need to be thoroughly investigated inin vitroandin vivosystems.

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32

Al-Ani, Haya H., Anandita Devi, Helen Eyles, Boyd Swinburn, and Stefanie Vandevijvere. "Nutrition and health claims on healthy and less-healthy packaged food products in New Zealand." British Journal of Nutrition 116, no. 6 (August 9, 2016): 1087–94. http://dx.doi.org/10.1017/s0007114516002981.

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AbstractNutrition and health claims are displayed to influence consumers’ food choices. This study assessed the extent and nature of nutrition and health claims on the front-of-pack of ‘healthy’ and ‘less-healthy’ packaged foods in New Zealand. Foods from eight categories, for which consumption may affect the risk of obesity and diet-related chronic diseases, were selected from the 2014 Nutritrack database. The internationally standardised International Network for Food and Obesity/Non-Communicable Diseases Research, Monitoring and Action Support (INFORMAS) taxonomy was used to classify claims on packages. The Nutrient Profiling Scoring Criterion (NPSC) was used to classify products as ‘healthy’ or ‘less healthy’. In total, 7526 products were included, with 47 % (n 3557) classified as ‘healthy’. More than one-third of products displayed at least one nutrition claim and 15 % featured at least one health claim on the front-of-pack. Claims were found on one-third of ‘less-healthy’ products; 26 % of those products displayed nutrition claims and 7 % featured health claims. About 45 % of ‘healthy’ products displayed nutrition claims and 23 % featured health claims. Out of 7058 individual claims, the majority (69 %) were found on ‘healthy’ products. Cereals displayed the greatest proportion of nutrition and health claims (1503 claims on 564 products), of which one-third were displayed on ‘less-healthy’ cereals. Such claims could be misleading consumers’ perceptions of nutritional quality of foods. It needs to be explored how current regulations on nutrition and health claims in New Zealand could be further strengthened (e.g. using the NPSC for nutrition claims, including general health claims as per the INFORMAS taxonomy) to ensure consumers are protected and not misled.

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33

Komari, Ana. "Product quality as a mediating variable in repurchase decisions: The case of Indonesian skincare products." Innovative Marketing 19, no. 3 (September 7, 2023): 123–33. http://dx.doi.org/10.21511/im.19(3).2023.11.

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When buying skincare products, consumers are more concerned with comfort and safety and seek for high-quality items. Indonesian-made skincare products must be of the highest caliber and adhere to all applicable health regulations. This study aims to determine whether product quality can effectively mediate the effects of brand image, customer value, digital marketing, and product quality on repurchase decisions. The study surveyed people using skincare products in the Indonesian city of Surabaya, utilizing a targeted sample of 385 female responders at least 18 years old. According to descriptive statistics, background status significantly affects the decision to repurchase skincare products. Structural equation modeling was then used to examine the data. The results show that product quality mediates the association between brand image and consumer value on decisions to repurchase. However, it does not mediate the relationship between digital marketing and such decisions. Another finding shows that in contrast to digital marketing, brand image and customer value positively influence product quality. According to the study’s findings, product quality is a strong mediator and one of the factors influencing consumers’ decisions to repurchase. Additionally, the brand image of skincare products, which differ in each product’s features, enhances the consumer’s decision to repurchase.

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34

Khavkin, A. I., T. A. Kovtun, D. V. Makarkin, and O. B. Fedotova. "Fermented Milk Products and Child Health." Rossiyskiy Vestnik Perinatologii i Pediatrii (Russian Bulletin of Perinatology and Pediatrics) 65, no. 6 (January 22, 2021): 155–65. http://dx.doi.org/10.21508/1027-4065-2020-65-6-155-165.

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The probiotic fermented milk products hold a specific place in the children diet. As a rule, the pediatricians, when advising the parents, are guided by the characteristics of both strains used as the ferment and the probiotic strains included into the food product. It is important that the microorganisms are safe, shelf stable and able to survive in the gastrointestinal tract. The use of the probiotic fermented milk products has a positive effect on the child health, as follows: anti-infectious and immunomodulatory effects, it helps to normalize the motion of the gastrointestinal tract. These provisions shall be supported with the controlled studies.

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35

Qu, Zhihao, Shiyu Zhou, Penghui Li, Changwei Liu, Bin Yuan, Sheng Zhang, and Ailing Liu. "Natural products and skeletal muscle health." Journal of Nutritional Biochemistry 93 (July 2021): 108619. http://dx.doi.org/10.1016/j.jnutbio.2021.108619.

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36

Jacob, Pulikkotil Shaju. "Editorial: Natural Products in Oral Health." Open Dentistry Journal 10, no. 1 (May 11, 2016): 158–59. http://dx.doi.org/10.2174/1874210601610010158.

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37

Royall, Dawna. "Natural Health Products: The Dietitian's Role." Canadian Journal of Dietetic Practice and Research 74, no. 2 (July 2013): 56. http://dx.doi.org/10.3148/74.2.2013.56.

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38

White, Charles H. "Milk, Milk Products, and Dental Health." Journal of Dairy Science 70, no. 2 (February 1987): 392–96. http://dx.doi.org/10.3168/jds.s0022-0302(87)80022-x.

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39

Peshuk, L., I. Simonova, and I. Shtyk. "Modern trend – health products with microalgae." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 24, no. 97 (June 28, 2022): 52–59. http://dx.doi.org/10.32718/nvlvet-f9709.

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The article presents the results of research on minced nutria, rabbit, chicken meat with the addition of chlorella microalgae and lentil flour to enrich the product with essential substances and expand the range of health products. The use of microalgae in food is quite effective because they are an alternative source of micro- and macronutrients that are essential for human health. The research of the influence of vegetable raw materials on the quality indicators of meat loaves with the use of dietary meat was conducted. It is proposed to use chlorella additive “Vegan Prod” (powder), in the amount of 3 % of minced meat weight as part of the recipe of meat loaves. According to the results of organoleptic evaluation, the addition of 3 and 2 % lentil flour to the minced microalgae of chlorella “Vegan Prod” per 100 kg of raw materials creates the preconditions for improving the functional and technological properties of finished products. According to the results of studies of meat breads before and after baking the mineral composition of trace elements K, Mg, P, their content was doubled after heat treatment, which is explained by the addition of “Vegan Prod” chlorella and lentil flour to the recipe, increasing them as a result of decreasing moisture content in the finished product. However the use of chlorella “Vegan Prod”, although it affects the color change of the product, but does not worsen the overall score on organoleptic parameters. The use of dietary meat of nutria, rabbit and poultry in the recipe of meat loaves affects the stabilization of the structure, organoleptic properties and increases the yield of the finished product.

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40

Matt Blois. "BiomEdit starts for animal health products." C&EN Global Enterprise 100, no. 13 (April 18, 2022): 17–18. http://dx.doi.org/10.1021/cen-10013-buscon13.

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41

Harrington, Gerry. "Natural Health Products — Substantiating the Claims." Canadian Pharmacists Journal / Revue des Pharmaciens du Canada 143, no. 1 (January 2010): 8–9. http://dx.doi.org/10.3821/1913-701x-143.1.8.

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42

&NA;. "Health Canada cautions over unauthorised products." Reactions Weekly &NA;, no. 1287 (February 2010): 2. http://dx.doi.org/10.2165/00128415-201012870-00005.

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43

Che, Chun-Tao, and Hongjie Zhang. "Plant Natural Products for Human Health." International Journal of Molecular Sciences 20, no. 4 (February 15, 2019): 830. http://dx.doi.org/10.3390/ijms20040830.

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The aim of this Special Issue on “Plant Natural Products for Human Health” is to compile a series of scientific reports to demonstrate the medicinal potential of plant natural products, such as in vitro and in vivo activities, clinical effects, mechanisms of action, structure-activity relationships, and pharmacokinetic properties. With the global trend growing in popularity for botanical dietary supplements and phytopharmaceuticals, it is hoped that this Special Issue would serve as a timely reference for researchers and scholars who are interested in the discovery of potentially useful molecules from plant sources for health-related applications.

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44

Sarofim, A. F., and W. A. Suk. "Health effects of combustion by-products." Environmental Health Perspectives 102, suppl 1 (January 1994): 237–44. http://dx.doi.org/10.1289/ehp.94102s1237.

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45

Youkstetter, W. Dennis. "Health-insurance products and plan options." American Journal of Health-System Pharmacy 47, no. 10 (October 1, 1990): 2265–69. http://dx.doi.org/10.1093/ajhp/47.10.2265.

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46

Heimbach, James T. "Health‐Benefit Claims for Probiotic Products." Clinical Infectious Diseases 46, s2 (February 2008): S122—S124. http://dx.doi.org/10.1086/523327.

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47

Lapenna, Silvia, Raymond Gemen, Jan Wollgast, Andrew Worth, Petros Maragkoudakis, and Sandra Caldeira. "Assessing Herbal Products with Health Claims." Critical Reviews in Food Science and Nutrition 55, no. 13 (April 2013): 1918–28. http://dx.doi.org/10.1080/10408398.2012.726661.

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48

Rizzoli, René. "Dairy products, yogurts, and bone health." American Journal of Clinical Nutrition 99, no. 5 (April 2, 2014): 1256S—1262S. http://dx.doi.org/10.3945/ajcn.113.073056.

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49

Prentice, Andrew M. "Dairy products in global public health." American Journal of Clinical Nutrition 99, no. 5 (March 19, 2014): 1212S—1216S. http://dx.doi.org/10.3945/ajcn.113.073437.

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50

Jones, Peter JH. "New health benefits of dairy products." American Journal of Clinical Nutrition 101, no. 2 (February 1, 2015): 249–50. http://dx.doi.org/10.3945/ajcn.114.103549.

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