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Food and Nutrition Sciences (FNS) is an international journal dedicated to the latest advancements in related areas. The goal of this journal is to provide a platform for scientists and academicians all over the world to promote, share, and discuss various new issues and developments in different areas of food and nut…
Soheila Zarringhalami, Mohammad Ali Sahari, Mohsen Barzegar, Zohreh Hamidi-Esfehani
Production of cocoa butter replacer (CBR) from tea seed oil through common modification methods of oils (dry fractionation, partial hydrogenation, chemical and enzymatic interesterification) was evaluated. Some physico-chemical properties (iodine, saponificat…
Chakra Wijesundera, Christine Margetts, Peter Roupas, Michael Fenech
Maintenance of genome stability by preventing DNA damage is crucially important for counteracting carcinogenesis and age-associated diseases. The levels of niacin, vitamin E, vitamin B12, folate, β-carotene, retinol, magnesium, calcium, selenium and zinc, whi…
Julieta Ramos-Elorduy Blásquez, José Manuel Pino Moreno, Víctor Hugo Martínez Camacho
The nutritive value of 25 edible Orthoptera in Mexico is shown. Protein content ranges from 43.93% to 77.13% (mix of Edible Acrididade of Puebla). Fat percentage goes from 4.22% to 34.21%. Richest species in ashes were Arphia fallax S., Sphenarium histrio G.…
Shingo Imanishi, Ryuji Hayashi, Tomomi Ichikawa, Kensuke Suzuki, Masakiyo Sasahara, Takashi Kondo, Hirofumi Ogawa, Kazuyuki Tobe
Diagnosis and management of interstitial lung diseases (ILDs), caused by lung epithelial injury followed by apoptosis, are often challenging. It has been controversial whether the SIRT1 protein, a principal modulator of longevity due to caloric restriction, a…
Adrienne S. Thomas, Jocelyn E. Holden, Jo Carol Chezem
The objective of this exploratory study was to describe changes in body composition and resting energy expenditure (REE) in adult women during weight reduction. A total of 69 client records were collected retrospectively from a 25 week commercial weight loss…
Praveena Bhatt, Pradeep S. Negi
The different solvent extracts of the leaves of Plectranthus amboinicus were evaluated for their antioxidant and anti-bacterial properties. The ethyl acetate extract of the leaves which had the highest polyphenolic content showed an appreciable DPPH radical s…
Neveda Oinam, Asna Urooj, Preetham Paul Phillips, Narayan Prasad Niranjan
The study investigated the influence of dietary vitamin E derived from drumstick leaves (DL, Moringa oleifera) on antioxidant status and plasma lipids in male rats, fed diets based on either palm (PO) or peanut oil (PN). Two control (PO & PN) and three experi…
Rungtip Soi-ampornkul, Sarawut Junnu, Surin Kanyok, Sompong Liammongkolkul, Wanphen Katanyoo, Supranee Umpornsirirat
We evaluated the effects of pre-germinated brown rice extract (PGBR ex) with enhanced levels of GABA on proliferation and apoptosis of neuronal SK-N-SH cells line. Firstly, we used HPLC methods to study the level of γ-aminobutyric acid (GABA) in all rice extr…
Bruno Lemos Batista, Letícia Ramos Nacano, Rodolfo de Freitas, Vanessa Cristina de Oliveira-Souza, Fernando Barbosa
The levels of Hg and Pb (toxic elements) and Ca, Fe, I, K, Mo (essential elements) were measured in 44 Brazilian rice samples divided among white polished (W), parboiled white (PW) and parboiled brown (PB). Rice grains were ana- lyzed by inductively coupled p…
Munehiro Yoshida, Tsutomu Fukuwatari, Junya Sakai, Tomiko Tsuji, Katsumi Shibata
To clarify whether the urinary excretion of calcium, magnesium, phosphorus, iron, zinc, copper, manganese, selenium and molybdenum can be used as an index of their intake, the association between urinary excretion and intake in free-living individuals was exa…
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Food and Nutrition Sciences (FNS) is an international journal dedicated to the latest advancements in related areas. The goal of this journal is to provide a platform for scientists and academicians all over the world to promote, share, and discuss various new issues and developments in different areas of food and nut… All articles are open access under a CC BY 4.0 licence, with authors retaining copyright.
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