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Process and applications of alginate oligosaccharides with emphasis on health beneficial perspectives
Chunhua Zhang, Mingxi Li, Abdur Rauf, Anees Ahmed Khalil, Zhiguo Shan, Chuying Chen, Kannan R. R. Rengasamy & Chunpeng Wan
doi : 10.1080/10408398.2021.1946008
Critical Reviews in Food Science and Nutrition, Volume 63, Issue 3 (2023)
Alginates are linear polymers comprising 40% of the dry weight of algae possess various applications in food and biomedical industries. Alginate oligosaccharides (AOS), a degradation product of alginate, is now gaining much attention for their beneficial role in food, pharmaceutical and agricultural industries.
Structure/function relationships of bean polysaccharides: A review
He Liu, Jiaxin Xu, Xinyue Xu, Zhiheng Yuan, Hong Song, Lina Yang & Danshi Zhu
doi : 10.1080/10408398.2021.1946480
Beans are a rich source of high quality protein and oil, and have attracted increasing interest from both nutrition researchers and health-conscious consumers. This review aims to provide a foundation for the future research and development of bean polysaccharides, by summarizing the sources, structure, and functions of bioactive bean polysaccharides.
Phenolic compounds in Nordic berry species and their application as potential natural food preservatives
Ye Tian & Baoru Yang
doi : 10.1080/10408398.2021.1946673
An increasing demand for natural food preservatives is raised by consumers. For Nordic berry species, abundance of phenolic compounds and potent activities of anti-oxidation and anti-bacteria enables a great potential as food preservatives.
Enhancement of bioavailability and bioactivity of diet-derived flavonoids by application of nanotechnology: a review
Hui Teng, Yimei Zheng, Hui Cao, Qun Huang, Jianbo Xiao & Lei Chen
doi : 10.1080/10408398.2021.1947772
Flavonoids, which are a class of polyphenols widely existing in food and medicine, have enormous pharmacological effects. The functional properties of flavonoids are mainly distributed to their anti-oxidative, anticancer, and anti-inflammatoryeffects, etc.
Green coffee: economic relevance and a systematic review of the effects on human health
Henrique Bosso, Sandra Maria Barbalho, Ricardo de Alvares Goulart & Alda Maria Machado Bueno Otoboni
doi : 10.1080/10408398.2021.1948817
Coffee is probably the most popular beverage after water and is an important component in diet and health since its consumption is high worldwide. Globally, it is the most relevant food commodity being just behind crude oil.
Recent development in Se-enriched yeast, lactic acid bacteria and bifidobacteria
Jingpeng Yang & Hong Yang
doi : 10.1080/10408398.2021.1948818
Endemic selenium (Se) deficiency is a major worldwide nutritional challenge. Organic Se can be synthesized through physical and chemical methods that are conducive to human absorption, but its high production cost and low output cannot meet the actual demand for Se supplementation.
Meat consumption and risk of ischemic heart disease: A systematic review and meta-analysis
Keren Papier, Anika Knuppel, Nandana Syam, Susan A. Jebb & Tim J. Key
doi : 10.1080/10408398.2021.1949575
There is uncertainty regarding the association between unprocessed red and processed meat consumption and the risk of ischemic heart disease (IHD), and little is known regarding the association with poultry intake.
Is caffeine mouth rinsing an effective strategy to improve physical and cognitive performance? A systematic review
Widemar Ferraz da Silva, Jo?o Paulo Lopes-Silva, Leandro José Camati Felippe, Guilherme Assunç?o Ferreira, Adriano Eduardo Lima- Silva & Marcos David Silva-Cavalcante
doi : 10.1080/10408398.2021.1949576
The aim of this study was to perform a systematic review on the effects of caffeine mouth rinsing on physical and cognitive performance. Following a search through 4 databases, 18 studies were found meeting the inclusion criteria (15 for physical performance and 3 for cognitive performance).
