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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…
Nakamichi Watanabe, Naomi Washio
Dietary γ-amino butyric acid (GABA) has been suggested to decrease systolic blood pressure. This study aimed to ex-amine the effects of dietary GABA on the life span of stroke-prone spontaneously hypertensive rats (SHRSPs). In this study, life span was determ…
Si-Yin Chung
Mature and immature roasted peanuts are reportedly different in the level of Maillard reaction adducts (MRA) and IgE binding (i.e., allergenic capacity). Heating and sugar-protein interaction are the cause for the difference. The objective of this study was t…
Idun M. Grønsberg, Lise Nordgård, Kristin Fenton, Beate Hegge, Kaare M. Nielsen, Susan Bardocz, Arpad Pusztai, Terje Traavik
Fragments of DNA present in food and feed are taken up by the gastrointestinal tract (GIT) of mammals. The extent of uptake varies according to organism, study design and DNA source. This study explores the hypothesis that actively growing, as well as pregnan…
Ana Isabel Haza, Angel Lui Coto, Paloma Morales
The aim of the present study was to compare the ability of the myricetin and quercetin to modulate the oxidative DNA damage induced by 2-amino-3, 8- dimethylimidazo [4,5-f] quinoxaline (8-MeIQx), 2-amino- 3, 4, 8- trimethylimidazo [4, 5-f]-quinoxaline (4,8-di…
Regina Freitas Nogueira, Elisangela Fabiana Boffo, Maria Inês Bruno Tavares, Leonardo A. Moreira, Leila Aley Tavares, Antônio Gilberto Ferreira
Coffee brings many health benefits due to its chemical constituents. Based on this information, it is essential to know the main chemical compounds from coffee granules; the intermolecular interaction among the coffees compounds and the molecular components h…
Rohinishree Yadahalli Shrihari, Pradeep Singh Negi
In the present investigation the diversity of the Staphylococcus species in different street vend food samples was studied. A total of 35 staphylococcal food isolates comprising of various species from 14 different street vend food samples were identified and…
Julia Sehm, Dieter Treutter, Hermann Lindermayer, Heinrich H. D. Meyer, Michael W. Pfaffl
Proanthocyanidins and flavanoids, both subfamilies of the polyphenols, are highly concentrated in different fruits and berries as well as in fruit pomace. They have shown to exhibit anti-cancer, anti-microbial, anti-oxidative, and im- mune-modulatory effects…
Hirao Kohno, Katsuyasu Kouda, Hiroyasu Ishihara, Nobuhiro Nishio, Yutaka Sasaki, Harunobu Nakamura, Masayuki Iki, Yoshiaki Sonoda
It is well documented that dietary restriction can prevent many different diseases and extend the life spans of different rodent species. In the previous study, we reported that intermittent fasting (IF) as well as moderate dietary restriction ameliorated the…
Dayane de C. Morais, Érica A. Moraes, Maria Inês de S. Dantas, Júlia C. C. Carraro, Cassiano O. da Silva, Paulo R. Cecon, Hércia S. Duarte Martino, Sônia M. Rocha Ribeiro
This study was conducted to verify if the processing and storage of brown flaxseed whole flour result in loss of func-tional properties, such as reduced linolenic acid content, increased lipid peroxidation and sensory changes. The flours were obtained from se…
Setsuko Tsutie, Nobutaka Kurihara, Aki Sasaki, Arisa Takagi, Harumiti Seguti, Tetsuya Inatome
Objective: With regard to the 2010 edition of Dietary Reference Intakes for Japanese (DRIs-2010), we investigated whether the DRIs for two age groups, breast-fed infants aged 6-8 and 9-11 months, can be fulfilled for every nutrient in actual dietary practice.…
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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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