Many efforts have been made on researching potential anticancer agents in last decades. Natural products were among the popularly investigated agents. They are considered to have wider targeting pathways in comparison with synthetic drugs. Fisetin as a polyphenol with pleiotropic pharmacological properties showed promising anticancer activity in a wide range of cancers

This systematic review aims at investigating the longitudinal changes in the bioactive proteins in the human milk of the Chinese population. The concentrations of α-lactalbumin, lactoferrin, β-casein, and three immunoglobulins (sIgA, IgM, and IgG) decrease during lactation. Lysozyme concentrations increase during lactation.

Three foodstuffs (surimi, minced meat and milk) were dyed by carminic acid and carminic aluminum lake. The effects of protein, metal ions and food additives on the color of carminic acid and carminic aluminum lake were investigated.This paper provides a reference for the application of carminic acid and carminic aluminum lake in food industry.

Taken together, the results showed that FoxO1/SERPINB1 ameliorates ROS production—induced oxidative stress in diabetic nephropathy vivo or vitro model. The present study provides some ideas for FoxO1/SERPINB1 that can relieve the symptoms of ROS production in diabetic nephropathy.

Aqueous ozone treatment inhibited microbial counts on fresh-cut cabbage. Aqueous ozone inhibited ethylene production and extended the shelf life of cabbage aqueous ozone treatment for 5 min is particularly suitable for fresh-cut cabbage.

The objective of this study was to manufacture low-fat Feta cheese (LFC) using different types of starter cultures, such as yogurt (Y) cultures (Streptococcus thermophilus and Lactobacillus bulgaricus), bifidobacterium (B) cultures (Bifidobacterium bifidum and Bifidobacterium longum), and mixed of them (Y+B) at a different rate (0.4, 0.5, and 0.6%). The Y+B cultures improved the flavor and body and texture of LFC, especially at a ratio of 0.4+0.6% and 0.5+0.5%, which is similar to the typical full-fat Feta cheese (FC). Also, the LFC maintained a higher number of probiotics and lactic acid bacteria after 30 d of storage.

Rice wine of sequential cofermentation had mellow and cereal-like aroma. Sequential cofermentation was more potential to improve rice wine flavor and quality.

Removing the native unpalatable taste of grass carp is key for increasing its umami flavor and economic value. Therefore, the effect of processing stages including first soaking (FS), frying after first soaking (FFS), and second soaking (SS) on nonvolatile taste compounds of Shanghai smoked fish was investigated using high-performance liquid chromatography (HPLC) and automatic amino acid analyzer.

Red raspberry Enzymes inoculated with mixed fermentation had higher antioxidant activity than the sample without inoculated fermentation. The microbiota structures differed between the two samples. The results indicated that the fermentation by microorganisms significantly improves the oxidation resistance and helps to improve the quality of the Enzymes.

This study showed 14 species of wild plants that can provide oils with a wide variety of chemical compositions. They have been characterized by high contents of polyunsaturated fatty acids while they exhibit several positive health effects. These results suggest the important utility in various domain such as energy, cosmetics and especially the diversification of edible oils.

HOTAIR knockdown had antitumor effects by suppressing CCND1 and CCND2 expression by stimulating miRNA-206 in gastric cancer in vitro study.

In the present study, we evaluated breastfeeding and complementary feeding practices among children aged, respectively, 0–17 months and 6–17 months in a rural and food-insecure area in Southern-Benin, West Africa. We determined also socioeconomic and agricultural factors, which were associated to these practices in order to well design a nutrition education program. This graph presents the percentages of children who have achieved recommended breastfeeding and complementary feeding practices in the rural districts of Bopa and Houeyogbe (Southern Benin).

Forty adolescents with hemophilia were assigned to the DASH group or control group. After 10 weeks, beneficial changes were observed in blood pressure, lipid profile, and FBS among adolescents in the DASH group.

This study aimed to evaluate the freshness of ice stored rainbow trout by bioelectrical impedance measurements. These results suggested that impedance parameter could be applied to predict the rainbow trout freshness during ice storage.

Gaz-angubin could be considered as the potential antioxidant and antibacterial ingredient in healthy food products. The flavored milk containing 15% w/v Gaz-angubin and 0.075% w/v bitter orange peel extract was selected as the best treatment.

Proximate contents of H. arborescens leaves were present in significant amounts and very rich in K, Ca, and Fe with considerable amounts of Mg, Mn, Na, P, Cu, and Zn .Vitamins A, C, and E were observed in high amounts. Phytate, oxalate, saponin, and alkaloids were below toxic levels except for saponin which was in moderately high level. The results indicate that H. arborescens leaves are nutrient-rich and can contribute effectively to the daily nutrient requirements alongside its therapeutic properties.

Due to the nutritional value and high price of EVOO, there is a lot of cheating in it. In this study, to fraud detection of EVOO four ultrasonic properties of oil in five levels of adulteration (5%, 10%, 20%, 35%, and 50%) were extracted. The results showed that among the seven different classification models, Naïve Bayes and support vector machine methods and gradient boosting classifier with 90.2%, 88.24%, and 88.24% were the most accurate classification algorithms, respectively.

The production of vinegar from mango and papaya was realized through the process of directed alcoholic and acetic fermentation. The concentration of acetic acid is the highest of the organic acids for the four vinegars ranging from 37.46 ± 4.6 g/L to 55.85 ± 9.94 g/L. The acetic acid contents of mango and papaya vinegars are close to that of unpasteurized cider vinegar from France but higher than that of vinegar produced in Côte d'Ivoire.

In this report, the effect of Ferulago angulata plant on probiotic yogurt was investigated to observe its results on physicochemical, sensory, and microbial characteristics, the results of which were consistent with the results of some other articles.

This study found for the first time that although curcumin could indeed downregulate the expression of SREBP-2 mRNA, it did not down-regulate the expression of SREBP-2 protein. This discovery is different from all previous studies on the relationship between curcumin and SREBP-2, which is a new discovery. In addition, this study also found that curcumin inhibited the process of SREBP-2 proteolysis, possibly by inhibiting the expression of S1P, which is also a new discovery and has not been reported.

Some proportions of black rice or sorghum rice are good for serum HDL-C levels and decreased LDL-C liver level. Black rice or sorghum rice diets can inhibit cholesterol synthesis in liver and promoted RCT intestine. High dose of black rice increased the relative abundance of intestinal microbiota.

Lactobacillus plantarum WU14 was isolated from sauerkraut, and it has high ability to transform d-tagatose by l-arabinose isomerase. On the base of the fermentation medium optimization of l-AI produced by L. plantarum WU14, a mathematical model was established, and d-tagatose was separated from the fermentation broth. The Logistic equation and the Boltzmann model were used to nonlinearly fit the experimental data of L. plantarum WU14 biomass and l-AI activity. It was found that when the conversion temperature was 60°C, the reaction pH was 7.17, the volume ratio of the crude enzyme solution to the d-galactose was 5:1, and the volume ratio of borate to d-galactose was 2:1. After 24 hr of conversion, the conversion of d-tagatose was increased 12%.

Milk thistle is safe, well tolerated in different preparation form and producing no any serious side effects. Milk thistle seeds can be used in raw form or made into a tea. Milk thistle seed tea has significant attention, both in scientific and consumer communities owing to its health benefits against variety of maladies. Furthermore, it is exposed that overall anti-oxidant level improves in humans by using milk thistle tea. The free radicals quenching ability of milk thistle tea is better than black tea.

The twin-screw extruding function obviously improves the antioxidant ability of Ginseng extract. The content of total saponins in ginseng extract was increased by twin-screw extruder. The content of rare ginsenoside Rg3 increased significantly after extrusion. Extensive additional research is necessary prior to industrial implementation.

An acid-producing dominant strain H9 was screened from the red sour soup, and was identified as Lactobacillus buchneri. The inoculating fermentation conditions of red sour soup were optimized using L. bucheneri H9 as external starter. The article provide a feasibility for the rapid fermentation of red sour soup using L. bucheneri H9 as external starter, under the premise of flavor fidelity.

This research is following two goals: (a) studying the effect of the baking time, baking temperature, and guar gum on crust temperature and weight loss of toast bread during baking process, and (b) developing a mathematical model for predicting the crust temperature and weight loss of toast bread at different oven temperatures and baking times.

The chemical composition of Handal (Citrullus colocynthis L.) seed oil cultivated in Jordan deserts was characterized, and its bioactivity was evaluated.

Kinetics of 7 α-dicarbonyl compounds formation in glucose-only and glucose-glutamic acid systems was investigated. The formation kinetics of each compound varies with the heating temperature. Shortening the heating time and reducing heating temperature (except glyoxal in glucose-only system) are effective method to reduce the content of α-dicarbonyl compounds in the two systems tested

A 10-week parallel-group, double-blind, randomized and controlled trial was conducted on 140 obese men and women. The participants were randomly allocated to receive either 1) plain low-fat yogurt or 2) probiotic yogurt or 3) vitamin D-fortified yogurt or 4) probiotic and vitamin D co-fortified yogurt. All groups received low-calorie diet. vitamin D increased significantly in group 4 (p = 0.008), group 3 (p = 0.001) and group 1 (p = .012 with no difference between groups. Vitamin D-fortified yogurt had the most effect size and showed a significant difference vs. plain (p = 0.018) and probiotic yogurt (p = 0.002).

Novel ultrasonic technology used to enhance yield of phenolic compounds and extract enhanced antimicrobial activity.

The use of GSO affected the textural properties and further increased the hardness in set yoghurt containing 3% (w/w) fat replacement. The yoghurt sample viscosity was strongly affected by the total solids content and GSO concentration.

In heat-treated meat products such as cooked sausage, probiotics are generally not used because of adverse effect of thermal treatment on their viability and stability. One of the novel techniques to improve nutritional attributes of meat products is integration of Bacillus coagulans, a thermophilic probiotic microorganism. Using some natural derived additives and preservatives such as astaxanthin and thymol is a novel approach to decrease the use of nitrite and extend the shelf-life of cooked sausages and their safety.

To investigate the effects of the activator of AMPK and high glucose on the differentiation of mouse SMSCs, primary SMSCs were isolated from mouse extensor digitorum longus muscle and grown to near confluence (80%). Postconfluent cells were cultured in a growth medium with different inductors: AICAR, glucose, and AICAR mixed with glucose. The present study indicated that the certain energy supplements influence the direction of SMSC differentiation which may contribution on the structure of muscle and meat quality, sequentially.

Knockout of calpain-1 attenuates hyperlipidemia-induced liver dysfunction of mice. Knockout of calpain-1 decreases contents of oxidized low-density lipoprotein and increased activity of superoxide dismutase. Knockout of calpain-1 decreases tumor necrosis factor and interleukin-6 contents

This is a systematic review and meta-analysis about the effect of low level of maternal and cord blood vitamin D levels on neonatal sepsis. It is found that low vitamin D levels are risky for neonatal sepsis.

p-Coumaric acid ethyl ester was first found in camellia pollen. The inhibition is reversible and dose-dependent. p-Coumaric acid ethyl ester altered the structure of tyrosinase. p-Coumaric acid ethyl ester and pollen had potential applications for pharmaceutical, cosmetic, and fruit preservation. p-Coumaric acid ethyl ester (p-CAEE) can inhibit the activity of tyrosinase in a noncompetitive manner and can cause the transformation of tyrosinase.

Significant differences in fruit weight and size, soluble solids content, titratable acidity, and firmness were found among some rootstocks. 'MP-29'rootstock seems to induce the highest fruit quality, showing higher contents of total soluble solids, total titratable acidity, total phenolic compounds, total antioxidant activity, and total anthocyanin content. Selecting the right combination of the rootstock and cultivar is important for optimizing fruit quality parameters.

Data about insights into the consumer's acceptance towards insects in feed and food is presented. Rather than invest efforts in reducing neophobia and disgust, it could be more effectively to increase the level of familiarity with the dishes and interest about entomophagy.

The protective effect of nicotinamide riboside (NR) on liver in alcohol-exposed mice. NR supplementation could regulate lipid metabolism and the gut flora-bile acid axis to protect mice from ALD.

Herbal medicines are primitive and conventional therapeutics for around 80% of the world's population due to their wide acceptability, availability, and affordability while their safety claims are in the process of validation in line with the consumer safety standards of the recent era. Findings of this subchronic exposure study on evaluating the synergistic effect of garlic-, ginger-, onion-, apple cider vinegar-, and honey-based conventional herbal formulations against dyslipidemia validated existing therapeutic claims of the recipe.

The fatty acid elongation function of bacteria (especially Akkermansia) increased MCFA and decreased SCFA. Increasing MCFA reduced energy intake and weight gain. Reducing SCFA reduced the level of oxidative phosphorylation, TCA cycle, and nutrient metabolism and increased the level of substrate phosphorylation.

The aim of this study was to investigate the effects and mechanism of 95% ethanol extract of Chlorella pyrenoidosa (CPE95) on lipid metabolism in high-fat diet-fed rats. Chemical compositions of CPE95 were determined by ultra-high performance liquid chromatography–quadrupole/time-of-flight mass spectrometry (UPLC-Q-TOF-MS/MS). The present results that Chlorella pyrenoidosa organic acids could improve lipid metabolism disorders by regulating AMPK/HMGCR/SREBP-1c gene expressions.

H+-ATPase activity was demonstrated to be highly related to the postacidification of L. helveticus SH2-1. By detecting H+-ATPase activity, the weak postacidify mutant renamed as L. helveticus sh2-5–66 was selected from 80 UV mutants. The milk fermented with L. helveticus sh2-5–66 showed improvement in textural and rheological properties and flavor during storage.

The current research is helpful in broaden the spectrum of aloe vera gel application for the development of fermented product. Aloe vera gel is useful to improve the physicochemical and organoleptic attributes of the yogurt. The experimental work is scientific basis for the stakeholders to utilize for product development at commercial level. The study has wide application for the development of various functional foods.

The addition of ARs could significantly decrease the formation of CML in bread. ARs supplementation improved the quality and sensory profiles of wheat bread. ARs addition showed no negative impact on the texture characteristics of bread.

The correlation between E-nose, GC-MS, and crude composition, 18 amino acid,and fatty acids indicates that high contents will contribute to E-nose to discriminate different processing stages of mutton sao zi products under Chinese-style stir-frying conditions.

Scheme of the pathway of HMR-mediated activation of mouse macrophage RAW264.7 cells.

The results obtained in this study attribute to the essential oil of D. kotschyi, inhibitory activity against T. gondii, without toxicity to the host.

A comparative study was performed among mathematical, artificial neural networks (ANNs), and Adaptive Neuro-Fuzzy System (ANFIS) models for predicting the experimental moisture ratio (MR) of stevia leaves during the drying in an infrared (IR)-assisted continuous-flow hybrid solar dryer. The drying time was decreased significantly by increasing the inlet air temperature and increasing IR lamp input power (p < .05). It was concluded that artificial intelligence modeling is an effective approach for accurate prediction of the drying kinetics of stevia leaves.

Juice of Citrullus lanatus var. citroides (wild watermelon) inhibits the entry and propagation of influenza viruses in vitro and in vivo.

The article describes the development of eco-friendly nanostructured chitosan films that might be used as biodegradable packaging materials to replace plastics. In particular, it shows that the physical, mechanical, barrier, antioxidant, and antimicrobial properties of nanocomposite films can be modulated by adding essential oil nanoliposomes into chitosan matric.

The findings of this study demonstrated that thermal treatment (121°C, 15 min) could significantly decrease bacterial community diversity and the growth of potential spoilage bacteria in meatballs. In particular, thermal treatment could largely decrease the relative abundance of bacterial metabolic pathways in meatballs, such as carbohydrate, amino acid, and lipid metabolism to maintain the freshness of meatballs during storage.

Separate phenolic compounds to avoid interference on antioxidant activity was evaluated in protein hydrolyzate from quinoa, using Supercritical CO₂ extraction and ethanol as cosolvent. Antioxidant activity of protein hydrolyzate from quinoa (Chenopodium quinoa Willd.)