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Letteratura scientifica selezionata sul tema "Fiber in human nutrition"

Autore: Grafiati

Pubblicato: 4 giugno 2021

Ultima modifica: 30 luglio 2024

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Articoli di riviste sul tema "Fiber in human nutrition"

1

Hervik, Astrid Kolderup, e Birger Svihus. "The Role of Fiber in Energy Balance". Journal of Nutrition and Metabolism 2019 (21 gennaio 2019): 1–11. http://dx.doi.org/10.1155/2019/4983657.

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Excessive energy intake is linked with obesity and subsequent diet-related health problems, and it is therefore a major nutritional challenge. Compared with the digestible carbohydrates starch and sugars, fiber has a low energy density and may have an attenuating effect on appetite. This narrative review attempts to clarify the net energy contributions of various fibers, and the effect of fiber on satiety and thus appetite regulation. Fibers, broadly defined as nonstarch polysaccharides, are a varied class of substances with vastly different physicochemical properties depending on their chemical arrangement. Thus, net energy content can vary from more than 10 kJ/g for soluble, nonviscous, and easily fermentable fibers such as those in many fruits, to less than zero for viscous fibers with anti-nutritive properties, such as certain types of fibers found in rye and other cereals. Likewise, some fibers will increase satiety by being viscous or contribute to large and/or swollen particles, which may facilitate mastication and increase retention time in the stomach, or potentially through fermentation and an ensuing satiety-inducing endocrine feedback from the colon. Thus, fibers may clearly contribute to energy balance. The metabolizable energy content is very often considerably lower than the commonly used level of 8 kJ per g fiber, and some fibers may reduce energy intake indirectly through satiety-inducing effects. A more precise characterization of fiber and its physicochemical effects are required before these beneficial effects can be fully exploited in human nutrition.

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2

Lupton, Joanne R. "Handbook of Dietary Fiber in Human Nutrition". Journal of Nutrition 118, n. 8 (1 agosto 1988): 1055. http://dx.doi.org/10.1093/jn/118.8.1055.

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3

Alkay, Zuhal, Fereshteh Falah, Hasan Cankurt e Enes Dertli. "Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential". Foods 13, n. 11 (31 maggio 2024): 1732. http://dx.doi.org/10.3390/foods13111732.

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Sourdough fermentation is one of the oldest traditional methods in food technology and occurs as a result of fermentation of flour prepared from grains. The nutritional role of sourdough is related to the final composition of fermented foods prepared through sourdough fermentation, and recently, sourdough has become an important application to improve nutrition characteristics of bread. Thanks to lactic acid bacteria (LAB) presented in sourdough microflora and metabolites partially produced by yeasts, technological and important nutritional features of the bread improve and an increase in shelf life is achieved. In addition, sourdough bread has a low glycemic index value, high protein digestibility, high mineral and antioxidant content, and improved dietary fiber composition, making it more attractive for human nutrition compared to regular bread. When the sourdough process is applied, the chemical and physical properties of fibers vary according to the degree of fermentation, revealing the physiological importance of dietary fiber and its importance to humans’ large intestine microbiota. Therefore, taking these approach frameworks into consideration, this review highlights the benefits of sourdough fermentation in increasing nutrient availability and contributing positively to support human health.

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4

Maphosa, Yvonne, e Victoria A. Jideani. "Dietary fiber extraction for human nutrition—A review". Food Reviews International 32, n. 1 (9 giugno 2015): 98–115. http://dx.doi.org/10.1080/87559129.2015.1057840.

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5

Merenkova, S., O. Zinina, M. Stuart, E. Okuskhanova e N. Androsova. "EFFECTS OF DIETARY FIBER ON HUMAN HEALTH: A REVIEW". Human Sport Medicine 20, n. 1 (2 giugno 2020): 106–13. http://dx.doi.org/10.14529/hsm200113.

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The aim of this article is to review literature data on the terminology, classification and physiological effects of dietary fibers. Results. The scientific studies on the terminology, classification and characteristics of various types of dietary fiber are presented, the sources of dietary fiber and their positive physiological effects are described. Nowadays no consensus definition has been given to the concept of dietary fibers. The authors point to dietary fibers being related to chemical compounds defined by structure, or functional properties, and/or a combination of both structural and functional properties. The authors noted one commonality in these definitions: each mentioned positive physiological effects. The modern classification system for dietary fibers is wide and diverse and can be based on origin, structure of polymers, solubility, ion exchange, sorption or physiological effect. Many studies have shown that dietary fibers can promote human health and help prevent specific chronic diseases that increase mortality and reduce life expectancy. Numerous healthful effects of the dietary fibers have been documented. These include curative and preventive effects for diseases such as obesity, certain types of cancers, cardiovascular diseases, diabetes, and constipation. Conclusion. Fibers are considered before other nutrients to ensure a healthy nutrition. Research continues to contribute new data on the effect of dietary fiber on the human body.

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Lee, Sungsoo C., e Leon Prosky. "International Survey on Dietary Fiber: Definition, Analysis, and Reference Materials". Journal of AOAC INTERNATIONAL 78, n. 1 (1 gennaio 1995): 22–36. http://dx.doi.org/10.1093/jaoac/78.1.22.

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Abstract An international survey was conducted to get the views of 147 professionals in the field on the definition of dietary fiber. The survey also solicited opinions on analytical methods for nutrition labeling, quality control, and nutrition research. The survey finds that dietary fiber is generally defined as polysaccharides and lignin that are not hydrolyzed by human alimentary enzymes. Support is strong for expansion of the definition to include oligosaccharides that are resistant to hydrolysis by human alimentary enzymes. Among techniques for nutrition labeling and quality control, enzymatic-gravimetric methods get the highest support. For nutrition research, more detailed methods such as gas-liquid chromatography and liquid chromatography were considered more appropriate. Respondents support labeling of total, soluble, and insoluble dietary fiber or total dietary fiber alone as sufficient for nutrition labeling of food packages. However, for nutrition research, detailed analytical methods, improvements in accuracy (i.e., closer simulation of in vitro techniques to conditions of human gastrointestinal tract), and improvements in precision and simplicity are suggested. Less than 20% of the participants use reference materials for dietary fiber analysis.

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Berding, Kirsten, Carina Carbia e John F. Cryan. "Going with the grain: Fiber, cognition, and the microbiota-gut-brain-axis". Experimental Biology and Medicine 246, n. 7 (28 febbraio 2021): 796–811. http://dx.doi.org/10.1177/1535370221995785.

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Healthy dietary intake has been acknowledged for decades as one of the main contributors to health. More recently, the field of nutritional psychiatry has progressed our understanding regarding the importance of nutrition in supporting mental health and cognitive function. Thereby, individual nutrients, including omega-3 fatty acids and polyphenols, have been recognized to be key drivers in this relationship. With the progress in appreciating the influence of dietary fiber on health, increasingly research is focusing on deciphering its role in brain processes. However, while the importance of dietary fiber in gastrointestinal and metabolic health is well established, leading to the development of associated health claims, the evidence is not conclusive enough to support similar claims regarding cognitive function. Albeit the increasing knowledge of the impact of dietary fiber on mental health, only a few human studies have begun to shed light onto the underexplored connection between dietary fiber and cognition. Moreover, the microbiota-gut-brain axis has emerged as a key conduit for the effects of nutrition on the brain, especially fibers, that are acted on by specific bacteria to produce a variety of health-promoting metabolites. These metabolites (including short chain fatty acids) as well as the vagus nerve, the immune system, gut hormones, or the kynurenine pathway have been proposed as underlying mechanisms of the microbiota-brain crosstalk. In this minireview, we summarize the evidence available from human studies on the association between dietary fiber intake and cognitive function. We provide an overview of potential underlying mechanisms and discuss remaining questions that need to be answered in future studies. While this field is moving at a fast pace and holds promise for future important discoveries, especially data from human cohorts are required to further our understanding and drive the development of public health recommendations regarding dietary fiber in brain health.

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Solomon, A. M. "The role of dietary fiber in functional nutrition". Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 26, n. 101 (6 aprile 2024): 77–83. http://dx.doi.org/10.32718/nvlvet-f10112.

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The process of nutrition is a function of the relationship between a person and the environment. Food should contribute to the adaptation of the human body to unfavorable conditions and, in addition to its main function – meeting the physiological needs of the human body for nutrients and energy, also perform preventive and therapeutic tasks. Recently, the popularity of healthy food has increased. Experts predict that the market for functional products is growing every year. In this regard, in many countries, in-depth research is being carried out on the structure, composition, properties of dietary fiber, and the technology of their use as one of the components in the creation of composite food products. Dietary fiber is a large group of polymeric substances of different chemical nature, the sources of which are plant products. The composition of nutrients with a fibrous structure includes large quantities of second-order polysaccharides. Dietary fiber is an active participant in the digestive process, a source of essential nutrients; its deficiency or absence can lead to disruption of homeostasis, the dynamic constancy of the internal environment of the body and pathology. Dietary fiber plays an important role in the functioning of a number of organs and systems of the body and, first of all, affects the function of the colon. They adsorb significant amounts of bile acids, as well as other metabolites, toxins and electrolytes, which helps detoxify the body. For a long time, dietary fiber was considered unnecessary ballast, from which attempts were made to free products to increase their nutritional value. In this regard, a number of refined products have been developed that are completely free of ballast substances. Dietary fiber plays an extremely important role in the functioning of the colon. One of their main properties is the ability to retain water. Water-soluble dietary fibers contained in vegetables and fruits are the most hygroscopic. The ability of dietary fiber to retain water accelerates intestinal transit and peristalsis of the colon, changes intraintestinal pressure, and the concentration of fecal electrolytes. One aspect of the physiological effect of dietary fiber is its effect on mineral metabolism. There is evidence that high dietary fiber intake may disrupt the body's mineral balance. These processes are based on the metabolic properties of ballast substances, which promotes the removal of heavy metal ions, such as lead, strontium, and allows us to consider the possibility of using fiber to remove radionuclides from the body. The use of plant additives from cereals in the development of fermented milk products is of scientific interest and is one of the current trends in the development of functional nutrition products.

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Kronberga, Maija, e Daina Kārkliņa. "Nutritional Supplements in Optimal Human Nutrition". Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 67, n. 4-5 (1 novembre 2013): 367–72. http://dx.doi.org/10.2478/prolas-2013-0068.

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Abstract The basic requirements for human health and life quality improvement are wholeness, variety and moderation in food choices. In industrial countries the numbers of adipose inhabitants is constantly growing. People consume insufficiently vegetables, fruits and fish. The missing nutrients must be augmented with the help of functional foodstuffs. The objective of the study was to compare the impact of food supplements and local products rich in fibre and polyunsaturated fatty acids on the human body. The research was conducted at the Rîga Heart Consulting Room in 2010. For two months, 60 volunteers in three groups: using the food supplement “Wellness” in their diet (Wellness group), or Jerusalem artichoke (Helianthus tuberosus L.) and linseeds (Linum usitatissimum L.) (Nature group) and Control group were monitored. The participants’ weight, girth, amount of glucose and level of cholesterol were measured by standard methods. Data acquired were analysed using Microsoft Excel and SPSS (level of significance P < 0.05). The cholesterol level was reduced by 14% in the Nature Group. Glucose normalised to 5.8 mmol/l. Weight of participants was reduced by 2 to 7 kg. The results show that by enriching the daily diet with food supplements, both as natural products and as a special complex, it is possible to reduce body weight, reduce cholesterol and glucose levels in the blood, and reduce the risks of obesity and coronary heart disease.

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Kulshrestha, Kalpana. "HORTICULTURAL CROPS VALUE ADDITION FOR NUTRITIONAL SECURITY". International Journal of Research -GRANTHAALAYAH 6, n. 10 (31 ottobre 2018): 110–20. http://dx.doi.org/10.29121/granthaalayah.v6.i10.2018.1168.

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Nutritional well-being is a sustainable force for health and development of people and maximization of human genetic potential. From the beginning of human history, food has been considered as the major factor in maintaining well-being and health of individuals. Active ingredients in food which are effective in promoting human health include amino acids, fats dietary fiber, antioxidants, pigments, vitamins and minerals which are present in different food groups such as pulses, cereals, legumes, oilseeds, fruits and vegetables. Among all these food groups, fruits and vegetables play a significant role in human nutrition, especially as a source of vitamins, minerals and dietary fiber. The different fruits and vegetables like carrots, tomatoes potatoes, ginger, green leafy vegetables and the like are important protective foods because of their nutritional value and antioxidant properties. Value addition of such fruits and vegetables by formulation of different value-added products are an important source of nutritional security.

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Più fonti

Tesi sul tema "Fiber in human nutrition"

1

Svanberg, Maria. "Effects of processing on dietary fibre in vegetables". Lund : Dept. of Applied Nutrition and Food Chemistry, Lund Institute of Technology, Lund University, 1997. http://books.google.com/books?id=EcZtAAAAMAAJ.

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Benoit, Julie E. "Evaluation of Nutritional Risk in Maine's Senior Population with an Emphasis on how Whole Grain Intake Affects Nutritional Status". Fogler Library, University of Maine, 2008. http://www.library.umaine.edu/theses/pdf/BenoitJE2008.pdf.

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3

ROCKWAY, SUSIE WILSON. "INTERACTION AND BIOAVAILABILITY OF TRACE MINERALS WITH CEREAL BRANS (FIBER, COPPER)". Diss., The University of Arizona, 1985. http://hdl.handle.net/10150/187963.

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The ability of wheat bran and oat hulls to bind copper and zinc using a new chromatographic technique was investigated and compared to a centrifugation method. Also investigated was the bioavailability of copper which had been exogenously bound to wheat bran then fed to mice and rats. Wheat bran bound 6 mg Cu/g fiber when pH was raised to 7. Less binding occurred at lower pHs. Seven mg of zinc bound to wheat bran at pH 5 while only a trace bound at pH less than 2. Oat hulls bound 3 mg Cu/g fiber at pH 5, and less than 1 mg of zinc bound per g of oat hull at pH 6. Binding for both fibers depended on the level of mineral added to the fiber slurry during incubation. But only wheat bran binding capacity was influenced by pH. The two methods used did not compare favorably, in all cases, to the amount of mineral bound to fiber. Copper when bound to wheat bran, was utilized in both species, with differences occurring between species was noted. Rats fed the copper bound diet compared favorably with rats fed the copper-adequate diet as determined by body weight, weight gain, heart weight, liver copper concentration and heart copper concentration. Mice, on the other hand showed similar liver and heart concentrations of copper for mice fed either the copper-bound diet or the copper-adequate diets. The in vitro results showed that binding of copper or zinc to wheat bran occurred at a pH similar to the intestinal pH and wheat bran binds more copper and zinc than oat hulls. Oat hulls may prove to be a better dietary fiber source for those people who need to increase their dietary fiber, because oat hulls do not appear to bind copper or zinc and would not likely impair their absorption. Although wheat bran had a high binding capacity for copper, this binding did not significantly inhibit copper absorption as determined in animal studies suggesting that fiber-mineral binding (at least for copper bound to wheat bran) does not cause mineral deficiency symptoms as claimed by many researchers.

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Hassani, Bibizahra 1959. "Binding of trace elements with various dietary fiber sources". Thesis, The University of Arizona, 1989. http://hdl.handle.net/10150/277058.

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Mineral binding capacity of rice bran, oat hull, soy bran, wheat bran, peanut, apple, tomato, and barley fiber were investigated. Defatted fibers were analyzed for ash, protein, acid detergent fiber, and lignin. The fibers were washed with 1% HCl and Acid washed samples were studied for their mineral binding ability. The minerals tested were zinc, copper, and magnesium. Analysis of acid washed samples showed that most of the original minerals had been stripped from the fiber. In most of the fibers studied, the order of binding was copper > zinc > magnesium. Among the eight fibers studied, oat hull and apple fiber had the lowest consistent binding capacity for the three minerals investigated. This in vitro binding study has been run to duplicate intestinal condition of pH 6.8.

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Colavito, Elizabeth A. "Relationship of meal planners' nutrition attitudes and knowledge to their fat and fiber intakes and that of their preschool-aged children". Thesis, This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-11102009-020328/.

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6

Gustafsson, Kerstin. "Metabolic effects of fibre-rich foods studies of vegetables, oats and wheat on glucose and lipid metabolism and satiety /". Lund : Dept. of Community Health Sciences, and Dept. of Applied Nutrition and Food Chemistry, Chemical Centre, Lund University, 1994. http://catalog.hathitrust.org/api/volumes/oclc/39725793.html.

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Sun, Yi 1973. "Interactions between types and levels of dietary fiber and Heligmosomoides polygyrus (Nematoda) infection in mice". Thesis, McGill University, 2001. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=31547.

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The objectives of this study were to determine the effect of different types and levels of dietary fiber on Heligmosomoides polygrus (Nematoda) in laboratory mice. BALB/c mice were randomly assigned to one of seven diets: no fiber, cellulose (5%, 10%, 20%), and pectin (5%, 10%, 20) and infected with H. polygyrus one week later. The length of intestine increased significantly with the concentration of pectin and was associated with longer villi, thicker mucosa and increased villus/crypt ratio. In contrast, changing concentration of cellulose had minimal effects on the gastrointestinal tract. More day 5 larvae were found in mice fed 20% pectin, but neither type nor level of dietary fiber affected worm survival or spatial distribution. An increase from 5% to 10% pectin increased per capita egg production both in vivo and in vitro, but a further increase to 20% pectin decreased per capita egg production in vivo to the low level seen in mice fed no fiber. However when the parasites from mice fed 20% pectin diet were cultured in vitro, they released very high numbers of eggs. Changing concentration of cellulose had no effect on parasite egg production in vivo or in vitro. Our study supports the hypothesis that pectin promotes the establishment and reproduction of Heligmosomoides polygyrus, and that this is closely related to the changes in gut morphology. Therefore we conclude that cellulose, not pectin, should be used to balance reduced content of macronutrients in studies on malnutrition and nematode infection.

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Leefeldt, Anja. "A Web-based, combined assessment and personalized educational module aimed at increasing the dietary fiber intake among college students". Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 98 p, 2007. http://proquest.umi.com/pqdweb?did=1338920501&sid=18&Fmt=2&clientId=8331&RQT=309&VName=PQD.

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9

Holliday, Mitchel. "The effects of the consumption of high-fiber bread on an overweight population". Menomonie, WI : University of Wisconsin--Stout, 2006. http://www.uwstout.edu/lib/thesis/2006/2006hollidaym.pdf.

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Patel, Minaxi. "The laxative effect of kiwifruit [thesis submitted in fulfilment of the] Master of Applied Science, Auckland University of Technology, June 2003". Full thesis. Abstract, 2003.

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Più fonti

Libri sul tema "Fiber in human nutrition"

1

1899-, De Jarnette Bertrand, Unger Joseph F e Sacro Occipital Research Society International., a cura di. Occipital fiber nutrition. Prairie Village, Kan: Sacro Occipital Research Society International, 1992.

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Centore, Michael. Fiber. Broomall, PA: Mason Crest, 2017.

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Egan, Jeanette P. Fiber and your health. Tucson: Fisher Books, 2000.

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4

A, Spiller Gene, a cura di. CRC handbook of dietary fiber in human nutrition. 2^a ed. Boca Raton: CRC Press, 1993.

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A, Spiller Gene, a cura di. CRC handbook of dietary fiber in human nutrition. 3^a ed. Boca Raton, Fla: CRC Press, 2001.

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6

Sungsoo, Cho, e Dreher Mark L. 1951-, a cura di. Handbook of dietary fiber. New York: M. Dekker, 2001.

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V, Mansour-McNamee, e McNamee B, a cura di. Dietary fiber. München ; Baltimore: Urban & Schwarzenberg, 1985.

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8

Gurr, M. I. Dietary fibre. Washington, D.C: ILSI Press, 1994.

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9

Stephenson, Marilyn. Fiber: Something healthy to chew on. Rockville, Md: Dept. of Health and Human Services, Public Health Service, Food and Drug Administration, 1987.

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10

Johnson, I. T. Dietary fibre and related substances. London: Chapman & Hall, 1994.

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Capitoli di libri sul tema "Fiber in human nutrition"

1

Macdonald, I. "Dietary fibre: the facts?" In Human Nutrition, 121–25. Boston, MA: Springer US, 1992. http://dx.doi.org/10.1007/978-1-4899-4495-5_8.

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Cummings, J. H., e S. A. Bingham. "Towards a recommended intake of dietary fibre". In Human Nutrition, 107–20. Boston, MA: Springer US, 1992. http://dx.doi.org/10.1007/978-1-4899-4495-5_7.

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3

Chhabra, Shabnam. "Dietary Fibre - Nutrition and Health Benefits". In Functional Food and Human Health, 15–25. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-1123-9_2.

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Johnson, I. T. "Fiber: Physiological and Functional Effects". In Encyclopedia of Human Nutrition, 240–45. Elsevier, 2013. http://dx.doi.org/10.1016/b978-0-12-375083-9.00105-7.

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Laurentin, A., e C. A. Edwards. "Fiber: Resistant Starch and Oligosaccharides". In Encyclopedia of Human Nutrition, 246–53. Elsevier, 2013. http://dx.doi.org/10.1016/b978-0-12-375083-9.00109-4.

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Schneeman, Barbara O. "Human Physiological Responses to Dietary Fiber". In Biotechnology and Nutrition, 97–108. Elsevier, 1992. http://dx.doi.org/10.1016/b978-0-7506-9259-5.50011-x.

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Topping, D. L. "Dietary Fiber: Physiological Effects and Health Outcomes". In Encyclopedia of Human Nutrition, 50–54. Elsevier, 2013. http://dx.doi.org/10.1016/b978-0-12-375083-9.00106-9.

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Johnson, I. T. "DIETARY FIBER | Physiological Effects and Effects on Absorption". In Encyclopedia of Human Nutrition, 572–78. Elsevier, 2005. http://dx.doi.org/10.1016/b0-12-226694-3/00085-x.

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Topping, D. L., e L. Cobiac. "DIETARY FIBER | Potential Role in Etiology of Disease". In Encyclopedia of Human Nutrition, 578–85. Elsevier, 2005. http://dx.doi.org/10.1016/b0-12-226694-3/00086-7.

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Leeds, A. R. "DIETARY FIBER | Role in Nutritional Management of Disease". In Encyclopedia of Human Nutrition, 586–90. Elsevier, 2005. http://dx.doi.org/10.1016/b0-12-226694-3/00087-9.

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Atti di convegni sul tema "Fiber in human nutrition"

1

Bordean, Despina-Maria, Aurica Breica Borozan, Gabriel Bujanca, Camelia Cioban e Delia Gabriela Dumbrava. "EFFECTS OF BOILING AND ROASTING ON CRUDE PROTEINS, TOTAL ANTIOXIDANT CAPACITY AND TOTAL POLYPHENOLS CONTENT OF POTATO TUBERS". In GEOLINKS International Conference. SAIMA Consult Ltd, 2020. http://dx.doi.org/10.32008/geolinks2020/b1/v2/08.

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Compared with other sources, potato can bring multiple nutritional benefits because it’s naturally low energy food (0.7 kcal), having high water, fiber and starch content. Even if the consummation of potatoes is in decline, it is still considered a source of valuable nutrition. Depending on the method of preparation, potatoes contain significant level of proteins and antioxidants and can offer considerable protection against cardiovascular diseases and cancer. Natural antioxidants are present under different forms in all plants, being the base source of these compounds for humans. The objective of this study was to determine the moisture content, crude protein, total antioxidant capacity and phenolic content of three assortments of potatoes (Solanum tuberosum) available on the Romanian local market (Timis County). The study was carried out on raw, unpeeled, boiled and roasted potatoes. The moisture content was determinate thermogravimetrically using Sartorius thermo balance, crude protein quantified by using a rapid colorimetric method, total antioxidant capacity determinate using CUPRAC method and total polyphenols content using Folin-Ciocalteu assay. The experimental results show that blue roasted potatoes present the highest content of crude protein, total antioxidant capacity and total polyphenols content and the lowest water content. The obtained data are used to create a graphical fingerprint of raw and processed potatoes in order to identify the best options to mix different potatoes assortments and to create innovative nutritious food products

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Wu, Y., J. Y. H. Fuh, Y. S. Wong e J. Sun. "Fabrication of 3D Scaffolds via E-Jet Printing for Tendon Tissue Repair". In ASME 2015 International Manufacturing Science and Engineering Conference. American Society of Mechanical Engineers, 2015. http://dx.doi.org/10.1115/msec2015-9367.

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Current clinical grafts used in tendon treatment are subject to several restrictions and there is a significant demand for alternative engineered tissue. The previously reported tendon scaffolds mainly based on electrospinning and textile technologies showed promising results for tendon regeneration. However, limitations, such as small pore size, nutrition transmission, cell attachment, exist universally in such scaffolds. In this work, a novel tissue engineered polycaprolactone (PCL) tendon scaffold based on electrohydrodynamic jet printing (E-Jetting) was developed for investigation. In preliminary in-vitro study, human tenocytes were seeded in scaffolds with pore size of ∼106 μm to investigate the cell attachment, morphology and alignment. This study suggested that E-jetted tendon scaffold highly mimicked hierarchical construction from fiber to fascicle level of the native tendon, and has potential to be an alternative tendon regeneration tool.

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Velciov, Briana Bianca, Maria Rada, Lalescu Virgil -Dacian, Daniela Stoin e Aliodor Marius Suciu. "PRELIMINARY RESEARCH REGARDING THE IMPACT OF MOISTURE CONTENT ON NUTRITIONAL PARAMETERS OF NETTLE POWDER". In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.41.

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Nettle leaf powder is an excellent source of nutritional compounds (proteins, minerals, fibers, carbohydrates) and biologically active compounds: terpenoids, carotenoids, fatty acids, various polyphenolic compounds, essential amino acids, chlorophyll, vitamins, etc., essential for the health of the human body. Therefore, nettle powder could be used as a nutritional supplement. The nutritional quality of the nettle powder can be influenced by the drying technique of the nettle leaves, respectively by the water content of the final product. This study aims to evaluate the nutritional content of nettle powder obtained by drying nettle leaves through three drying processes. Basically, the variation of moisture, ash, protein, fiber and carbohydrate content of nettle leaf powder obtained by drying was observed in case of fresh leaves of wild nettle (Urtica dioica L.) from the spontaneous flora, using three drying methods: shade drying (SHD), sun drying (SD) and oven drying (OD). The obtained results show that the nettle leaf powder obtained under the conditions of this experiment contains important amounts of nutritional compounds. This research provides evidence that nettle leaf powder contains greatly increased amounts of nutrients compared to fresh leaves.

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Bandigamapalage, Wasana, Thilini Chandrasir e Kolitha Wijesekara. "Preparation of a Low Cost Nutrient Bar Incorporated with Underutilized Seeds as a Convenient and Functional Meal Replacement Alternative D". In The SLIIT International Conference on Engineering and Technology 2022. Faculty of Engineering, SLIIT, 2022. http://dx.doi.org/10.54389/amfm1789.

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People with busy lifestyles routinely consume fast food as an easy alternative for main meal. Consequently, they prone to suffer from non-communicable diseases such as diabetics. The purpose of this research was to develop a nutritious bar as a meal replacement under the Recommended Dietary Allowances (RDA) using underutilized seeds such as pumpkin, winged beans, watermelon, corn, mung beans, and rice flakes. The proximate analysis, physicochemical properties, sensory attributes and microbiological parameters were evaluated using the Association of Official Agricultural Chemist standards (AOAC), Human Research Ethics Committee standards (Brazil), and Sri Lanka Standards Institution (SLS 516: 1991) respectively. Developed mung based (321), rice flake based (123) and commercial nutrient bar (801) revealed a significant difference (p ≤ 0.05) in attributes except mouthfeel in the sensory evaluation. A mold and a package was designed with an effective packaging material. The shelf-life was evaluated after adding the permitted preservative (E211-Sodium benzoate) to developed mung based (321), rice flake based (123) bars which had a self-life of one-month. The mung based nutrient bar revealed an average of 1.7±0.1 % moisture, 0.9±0.7% fat, 9.7±0.1% ash, 21.8±2.5% crude fibre, 36.6±0.0 % protein, 29.2±8.3% carbohydrates, and the rice flake bar contained an average of 2.2±0.3% moisture, 2.7±0.2% fat, 7.9±0.2 % ash, 11.4±1.4 % crude fibre, 31.9±0.0 % protein, 43.8±0.0 carbohydrates. The commercial nutrient bar had 1.5±0.1% moisture, 1.5±0.0% fat, 7.8±0.0% ash, 0.5±0.5% crude fibre, 32.5±0.0 % protein, and 56.3±3.9% carbohydrates on average. The energy content (kcal) in rice flakes based, mung based and commercial bars were 327.1, 271.3, and 360 respectively. The finding ascertained that the developed nutrient bars (123, 321) directly fulfill the recommended dietary allowance as a meal replacement concerning European Union Commission Regulations and substantiate that the same nutrient profiles in the commercial nutrition bars could be obtained from the developed samples with a lesser processing cost. KEYWORDS: Commercial nutrient bar, meal replacement, recommended dietary allowance, underutilized seeds

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Lupu, Mirabela. "RATIONAL NUTRITION OF MODERN HUMAN". In 4th SGEM International Multidisciplinary Scientific Conferences on SOCIAL SCIENCES and ARTS Proceedings. STEF92 Technology, 2017. http://dx.doi.org/10.5593/sgemsocial2017/33/s12.075.

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Lugonja, Nikoleta, Dalibor Stankovic, Vesna Marinkovic, Jelena Avdalovic, Snezana Spasic e Miroslav M. Vrvic. "Every Drop Counts—The Current Methods for Determining the Quality of Human Milk". In European Nutrition Conference. Basel Switzerland: MDPI, 2024. http://dx.doi.org/10.3390/proceedings2023091314.

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Kalmpourtzidou, Aliki, Rachele De Giuseppe, Alessandra Vincenti, Ghanya Al-Naqeb e Hellas Cena. "The Effect of Nature-Based Solutions on Human Nutrition and Food Security in Urban Settings". In European Nutrition Conference. Basel Switzerland: MDPI, 2024. http://dx.doi.org/10.3390/proceedings2023091214.

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Gómez-Gallego, Carlos, Roosa-Maria Willman, Kati Martikainen e Marjukka Kolehmainen. "The Impact of Malted Grains on Human Intestinal Microbiota Composition in an In Vitro Model". In European Nutrition Conference. Basel Switzerland: MDPI, 2024. http://dx.doi.org/10.3390/proceedings2023091362.

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Hoevenaars, Femke P. M., Tim J. van den Broek, Boukje Eveleens Maarse, Matthijs Moerland, Ines Warnke, Hannah Eggink e Frank H. J. Schuren. "Comparative Evaluation of a Dietary Fiber Mixture in an Intestinal Screening Platform and a Crossover Intervention Study". In European Nutrition Conference. Basel Switzerland: MDPI, 2024. http://dx.doi.org/10.3390/proceedings2023091418.

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Aleksejeva, Svetlana, Inga Ciprovica e Laila Meija. "A review: dairy phospholipids in human nutrition". In Research for Rural Development 2022 : annual 28th international scientific conference proceedings. Latvia University of Life Sciences and Technologies, 2022. http://dx.doi.org/10.22616/rrd.28.2022.013.

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More than six billion people worldwide consume dairy products every day. Dairy products and their constituents contain hundreds of different components, but milk fat globule membrane (MFGM) polar lipids are still underestimated from a nutritional point of view. The unique composition of phospholipids (PLs) – the main MFGM component – provides high nutraceutical properties. Therefore, the research of bioactive dairy components and their impact has promising potential in human health by various mechanisms. The positive effects of MFGM PLs are mainly based on animal studies, but there are a small number of in vivo studies with volunteers. The present study aimed to review the research findings of dairy PLs in human nutrition and their functional properties. Dairy PLs effectively impact intestinal integrity and gut microbiota, lipid profile and risk lowering of cardiovascular diseases (CVDs), cognitive performance during stress, and neonatal brain development.

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Rapporti di organizzazioni sul tema "Fiber in human nutrition"

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Frankenberg, Elizabeth, e Duncan Thomas. Human Capital and Shocks: Evidence on Education, Health and Nutrition. Cambridge, MA: National Bureau of Economic Research, aprile 2017. http://dx.doi.org/10.3386/w23347.

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van Dorp, Marianne. Nutrition monitoring mission November 11-15, 2019 : Human Capital Development project UNICEF Rwanda. Wageningen: Wageningen Centre for Development Innovation, 2020. http://dx.doi.org/10.18174/511201.

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van Dorp, Marianne. Nutrition monitoring mission November 2-10, 2020 : Human Capital Development project UNICEF Rwanda. Wageningen: Wageningen University & Research, Wageningen Centre for Development Innovation, 2020. http://dx.doi.org/10.18174/536887.

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Rohmer, Damien, Arkadiusz Sitek e Grant T. Gullberg. Visualization of Fiber Structurein the Left and Right Ventricleof a Human Heart. Office of Scientific and Technical Information (OSTI), luglio 2006. http://dx.doi.org/10.2172/920253.

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Fogel, Robert, e Nathaniel Grotte. An Overview of The Changing Body: Health, Nutrition, and Human Development in the Western World Since 1700. Cambridge, MA: National Bureau of Economic Research, aprile 2011. http://dx.doi.org/10.3386/w16938.

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Harris, Jody, Sarah Gibbons, O’Brien Kaaba, Tabitha Hrynick e Ruth Stirton. A ‘Right to Nutrition’ in Zambia: Linking Rhetoric, Law and Practice. Institute of Development Studies (IDS), agosto 2021. http://dx.doi.org/10.19088/ids.2021.051.

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Abstract (sommario):

Zambians in all walks of life are affected by malnutrition, and working through human rights is one key way to address this injustice. Based on research aiming to understand how a ‘right to nutrition’ is perceived by different actors globally and in Zambia, this brief presents a clear framework for a rights-based approach to nutrition in Zambia. This framework identifies rhetorical, legal and practical functions of human rights, and offers a way to think through clearly how different actors might work on the different aspects of rights. Addressing these three aspects of a right to nutrition all together – instead of by very separate constituencies as happens now – is fundamental to a coherent rights-based approach to nutrition. This brief outlines which actors need to come together – from law and policy, activism and communities, across global, national and local levels – and suggests how to start. It lays out the Zambian policy, legal and practical environment as it stands, and suggests actions to move forward in each of these areas in ways that are consistent with the different aspects of rights. Through these steps, Zambia can become known as a hub of action on a right to nutrition, to join with others in using human rights to address the injustice of malnutrition.

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Johnson, Nancy L. Natural resource tenure and governance for human nutrition and health: Linkages and priorities for agricultural research and development. Washington, DC: International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/p15738coll2.134786.

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Ziska, L., A. Crimmins, A. Auclair, S. DeGrasse, J. F. Garofalo, A. S. Khan, I. Loladze et al. Ch. 7: Food Safety, Nutrition, and Distribution. The Impacts of Climate Change on Human Health in the United States: A Scientific Assessment. U.S. Global Change Research Program, 2016. http://dx.doi.org/10.7930/j0zp4417.

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Reinhardt, Sarah. From Silos to Systems: Investing in Sustainable Nutrition Science for a Healthy Future. Union of Concerned Scientists, settembre 2021. http://dx.doi.org/10.47923/2021.14270.

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Diet-related disease, climate change, and environmental degradation exact an enormous toll on human and planetary health. These challenges could be addressed in part by shifting what we eat and how we produce food, yet key questions remain about how to make such transitions effective, equitable, and sustainable. To help answer these questions, investments in “sustainable nutrition science”—research and education at the intersection of nutrition, food production, and climate and environment—are urgently needed. However, the Union of Concerned Scientists has found that US public funding for sustainable nutrition science is severely limited, totaling an estimated $16 million annually between 2016 and 2019, and recommends more than tripling that amount in response to our devastating public health and environmental crises.

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Breinbauer, Cecilia, e Stanley Greenspan. Early Social-Emotional and Cognitive Basis for Human Development Potential, and Improved Quality of Life. Inter-American Development Bank, maggio 2007. http://dx.doi.org/10.18235/0006819.

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This presentation discusses the effects of social motivation on brain development in early childhood and the role of emotions on child development. Optimal nutrition and social-emotional development are the basic building blocks for higher level thinking abilities, human development and quality of life. The authors examine how to develop internationally comparable and feasible measures of child development. Then it will be possible to gather evidence to inform policy makers of the need for specific country policies and programs on this topic. This presentation was prepared for the IDB-PAHO Conference, "Towards Biological-based Indexes of Human Development Potential for Assessing the Quality of Life," held on May 25th, 2007.

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