Type 2 diabetes is a complicated metabolic disorder with both short- and long-term undesirable complications. In recent years, there has been growing evidence that functional foods and their bioactive compounds, due t...Type 2 diabetes is a complicated metabolic disorder with both short- and long-term undesirable complications. In recent years, there has been growing evidence that functional foods and their bioactive compounds, due to their biological properties, may be used as complementary treatment for type 2 diabetes mellitus. In this review, we have highlighted various functional foods as missing part of medical nutrition therapy in diabetic patients. Several in vitro, animal models and some human studies, have demonstrated that functional foods and nutraceuticals may improve postprandial hyperglycemia and adipose tissue metabolism modulatecarbohydrate and lipid metabolism. Functional foods may also improve dyslipidemia and insulin resistance, and attenuate oxidative stress and inflammatory processes and subsequently could prevent the development of long-term diabetes complications including cardiovascular disease, neuropathy, nephropathy and retinopathy. In conclusion available data indicate that a functional foods-based diet may be a novel and comprehensive dietary approach for management of type 2 diabetes.展开更多
The public health significance of Yersinia spp. gives a new dimension to the prevailing food chain, wherein the foods do get exposed to heat and cold treatments. In this study, the effect of heat treatment on the nati...The public health significance of Yersinia spp. gives a new dimension to the prevailing food chain, wherein the foods do get exposed to heat and cold treatments. In this study, the effect of heat treatment on the native isolates of Yersinia enterocolitica CFR 2301 and Y. intermedia CFR 2303 revealed the D-values ranging from the lowest of 0.08 min at 65℃ in skim milk/beef gravy to the highest of 18.52 min at 50℃ in beef gravy. The heat sensitivity of both these cultures was in the order of Milli-Q water > 0.85% saline > skim milk > beef gravy. The z-values of the test cultures ranged from 7.55℃ for Y. intermedia to 12.08℃ for Y. enterocolitica. The heat sensitivity in Y. enterocolitica appeared to be related with growth incubation temperatures and also fatty acid profile of cell membrane. The effect of low temperature treatments (–20 ℃, 0℃ and 4℃ for 20 d) in water, saline and skim milk revealed the ability of Y. enterocolitica to survive more efficiently at –20℃, while Y. intermedia was more tolerant at 0℃. In packaged drinking water, Y. enterocolitica could survive and grow at 4℃ and 16℃, while at 30℃, inactivation was rapid. The findings did indicate that heat and cold treatments would not always ensure safety from Y. enterocolitica and Y. intermedia in the food chain.展开更多
This study aimed to prepare and evaluate some gluten-free and casein-free (GFCF) food products for autism children from rice and chickpea split. Like-milk beverages and snacks (bakery) were prepared by replacing rice ...This study aimed to prepare and evaluate some gluten-free and casein-free (GFCF) food products for autism children from rice and chickpea split. Like-milk beverages and snacks (bakery) were prepared by replacing rice with chickpea at a ratio of 25%, 50%, 75%, and 100%, and in a ratio of 25% and 50% with fried snacks. Chemical composition, antioxidant activity, the energy content of ingredients and final products, as well as the viscosity, texture profile analysis, and sensory evaluation of final products, were determined. The results showed that chickpea contains higher values of protein, fat, fiber, and ash compared with rice. Also, the antioxidant activity (total phenolic (TP), DPPH scavenging activity, and FRAP value) of chickpea was higher than rice. The addition of chickpea to rice caused a significant increase in protein (%), fat (%), minerals (Ca, Fe, K, Zn, and Mg) (%), and antioxidant activity of all products, and these values were increased with the increased of chickpea amount added, while the viscosity of rice-chickpea milk samples and the hardness of snacks (fried and bakery) were significantly decreased with the increase of chickpea amount added. According to the recommended daily allowances (RDA), it was found that 100 mL of chickpea milk (100%) could provide autism children with 99.5%, 32%, and 36% of the daily required iron, Ca, and Zn, respectively. Also, the daily intake of 100 g of snacks (sample BS5) could provide autism children with 75%, 7%, 42%, 125%, 1.7%, and 52% of the daily required of protein, fiber, Ca, iron, Mg, and Zn, respectively. On the other hand, 100 g fried snacks (sample FS3) could provide autism children with 59.9%, 42%, and 64% of the daily required protein, calcium, and iron, respectively. The best sensory evaluation scores were obtained with rice milk (100%), bakery snacks sample BS4 (25% rice: 75% chickpea), and fried snacks sample FS2 (75% rice: 25% chickpea).展开更多
Utilize small size of bolti and sardine fish in preparing fish based weaning foods rich in protein, essential amino acids, fat high in omega 3 fatty acids, minerals and vitamins was investigated. The proximate composi...Utilize small size of bolti and sardine fish in preparing fish based weaning foods rich in protein, essential amino acids, fat high in omega 3 fatty acids, minerals and vitamins was investigated. The proximate composition, nutritional value, physical and sensorial properties were evaluated, The results of the chemical composition showed that the moisture content of fish based weaning food purees ranged from 67.73% to 72.05%. On dry weight basis, the five prepared formulations considered rich in protein (37.39%<span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">44.86%), fat (26.55%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">30.43%), ash (6.53%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">12.23%) and low in carbohydrates (20.70%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">22.18%). Using fish bones with muscles in preparing weaning food puree caused a marked rise in its content of Ca, P, Fe, and Zn levels especially in purees formulated from bolti. Weaning food purees containing sardine fish rich, in fat, were higher in vitamin A and D than those formulated from bolti one. Palmitic acid (C16:0), stearic acid (C18:0), and myristic acid (C14:0) represented the major saturated fatty acids in the prepared formulations. Weaning food purees containing sardine fish had relatively higher levels of sulfur</span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">containing amino acids and slight lower values of lysine, alanine and glycine than these including bolti fish. The In vitro protein digestibility index (IVPDI) of the different formulations was found to be 100%. The visual colour of such products can be described as yellowish. Except hardness, the other texture characteristics;cohesiveness, springiness, gumminess, and chewiness of the weaning food purees did not significantly change. The children</span><span style="font-family:Verdana;">’s</span><span style="font-family:Verdana;"> mothers accepted the appearance, flavor</span><span style="font-family:Verdana;">,</span><span style="font-family:Verdana;"> and mouth feel of all weaning food purees prepared in this study.</span>展开更多
The objective of this study was to examine the sorghum preservation techniques in response to climate variability and to evaluate the prevalence of aflatoxin B1 in selected sorghum stocks in Burkina Faso. The cross-se...The objective of this study was to examine the sorghum preservation techniques in response to climate variability and to evaluate the prevalence of aflatoxin B1 in selected sorghum stocks in Burkina Faso. The cross-sectional study was conducted over a period of six months, from October 2020 to January 2021. A questionnaire was administered to 450 sorghum farmers in order to ascertain their knowledge and practices with regard to conservation techniques. A total of 23 farmers’ stocks were sampled for the determination of aflatoxin B1 using the Enzyme-Linked Immunosorbent Assay (ELISA) method and for the assessment of moisture levels using the Association of Official Agricultural Chemists (AOAC) method. A total of five distinct preservation techniques were identified. The most frequently utilized techniques were straw loft (49.2%) as a storage structure, pallets (36.69%) as the structure’s internal management, plastic bags (40.42%) as packaging material, panicles (64.3%) as a form of storage, and chemical products (15.22%) as preservatives. Three biotic constraints were identified: insect (51.18%), rodent (30.14%), and mold (15.38%). Three significant abiotic constraints were identified: humidity (44.6%), lack of hygiene (15.2%), and grain immaturity (10.2%). A comparative analysis reveals that the majority of these techniques and constraints exhibit notable differences between climatic zones, largely due to the influence of climatic variability. The aflatoxin B1 level exhibited considerable variation, ranging from 0 µg/kg to 2.07 ± 0.08 µg/kg DM. Of the analyzed stocks, 38% were found to be contaminated. Abiotic and biotic factors exert influence on sorghum stocks. Chemical agents are employed for their protection, and contamination by aflatoxin B1 is a further issue. However, the levels of contamination observed are not cause for concern.展开更多
Obesity is a common noncommunicable disease characterized by persistent low-grade chronic inflammation and is associated with various metabolic disturbances,including insulin resistance and diabetes.The search for eff...Obesity is a common noncommunicable disease characterized by persistent low-grade chronic inflammation and is associated with various metabolic disturbances,including insulin resistance and diabetes.The search for effective obesity treatments has led to growing interest in the role of amino acids in metabolic regulation.Tryptophan(TRP),an essential amino acid,participates in several biological pathways,including the kynurenine,5-hydroxytryptamine(5-HT,also known as serotonin),and indole pathways.Recent evidence underscores the significance of TRP metabolism in obesity,showing that various metabolites and enzymes in its metabolic pathways are altered in individuals with obesity.These changes influence physiological processes,mood regulation,and overall metabolic health.This review provides a comprehensive overview of TRP metabolism.It highlights the potential of targeting TRP metabolism as a therapeutic strategy for managing obesity and its related metabolic and psychological comorbidities.展开更多
Polyvinyl alcohol was used as a halochromic carrier material for anthocyanins extracted from bracts of Euphorbia pulcherrima. Including anthocyanins in halochromic carrier improved the thickness, solubility, swelling ...Polyvinyl alcohol was used as a halochromic carrier material for anthocyanins extracted from bracts of Euphorbia pulcherrima. Including anthocyanins in halochromic carrier improved the thickness, solubility, swelling capacity, water vapor permeability, antioxidant properties, and tensile strength of the films. The high levels of anthocyanins decreased the water contact angle to 60.48°. Adding anthocyanins to films altered the color of halochromic films in response to exposure to ammonia emission or pH changes, allowing for the creation of smart sensors. The artificial biosensors altered the color linked to decreased freshness of the minced meat primarily because of ammonia generation and pH changes as the meat decays. One key point is that halochromic sensors can biodegrade and break down under simulated environmental conditions in just 30 days. In general, the created intelligent biosensors could be utilized as halochromic materials to detect the initial stages of food spoilage.展开更多
The authors regret the following clerical and typographical errors in the published version.The errors and the corrections are shown below.These corrections do not change the presented results,their inter-pretation an...The authors regret the following clerical and typographical errors in the published version.The errors and the corrections are shown below.These corrections do not change the presented results,their inter-pretation and the conclusions of the article.The authors would like to apologise for their oversight,which inadvertently allowed these clerical and typing errors to appear in the published version.Any inconvenience caused is regretted.展开更多
The authors regret the following clerical and typographical errors in the published version.The errors and the corrections are shown below.These corrections do not change the presented results,their inter-pretation an...The authors regret the following clerical and typographical errors in the published version.The errors and the corrections are shown below.These corrections do not change the presented results,their inter-pretation and the conclusions of the article.The authors would like to apologise for their oversight,which inadvertently allowed these clerical and typing errors to appear in the published version.Any inconvenience caused is regretted.展开更多
With the perspective of food safety and safer consumption,this study examined the insecticidal potentiality of ten different chemical compounds against the pulse beetle pest,Callosobruchus maculatus.Insecticidal prope...With the perspective of food safety and safer consumption,this study examined the insecticidal potentiality of ten different chemical compounds against the pulse beetle pest,Callosobruchus maculatus.Insecticidal property of chemical compounds were analyzed by fumigant toxicity assay and probit analysis was performed for predicting the lethal concentrations.After 72 h of fumigation,persistence of fumigant residues was determined from the treated C.maculatus adults by gas chromatography-mass spectroscopy(GC-MS)analysis.Further,cytotoxicity of the highly effective fumigant was examined using human liver cancer cells(Huh-7)by MTT assay.Fumigant toxicity assay exhibited 1.60μL/L of air LC50 value and 694.38 FTI(@72 h of treatment)for diallyl disulfide as highly potent fumigant compared to other Volatile Organic Compounds(VOCs)against C.maculatus.In GC-MS analysis,46.53 ppm/adult of diallyl disulfide persistence was determined in the insect.Next to diallyl disulfide,the eucalyptol was identified as effective fumigant with 4.64μL/L of air LC50 value for 72 h of fumigation exposure.Treatment with increasing concentration of diallyl disulfide(1-300μM)affected the viability of Huh-7 cells in a dose dependent manner.Overall,the results suggested that diallyl disulfide is a potent fumigant to C.maculatus and the safety of diallyl disulfide residues for consumption warrants further investigation.展开更多
The growing demand for food preservation has driven the development of multifunctional bio-based active packaging materials with reduced environmental impact.Herein,inulin(INL),a readily available polysaccharide from ...The growing demand for food preservation has driven the development of multifunctional bio-based active packaging materials with reduced environmental impact.Herein,inulin(INL),a readily available polysaccharide from chicory roots with limited prior use in packaging,was employed as a reducing and stabilizing agent for the eco-friendly synthesis of silver nanoparticles(AgNPs),which were further used to develop antimicrobial methylcellulose(MC)nanocomposite films.AgNPs formation was confirmed by UV-visible spectroscopy,showing a surface plasmon resonance peak at 410 nm.The AgNPs exhibited an average hydrodynamic diameter of 105 nm and a negative zeta potential(-21.7 mV),indicating good colloidal stability and a predominantly spherical shape of AgNPs with particle size in the range of 15-35 nm,as confirmed by TEM analysis.FTIR,XRD,and SEM analysis confirmed interactions between methylcellulose chains and the formation of uniform MC/INL-AgNPs films.Incorporation of inulin-stabilised AgNPs into MC films enhanced their mechanical strength(peak strength of 32.2 MPa for 20 mM films),thermal stability,UV barrier properties,and water barrier properties,as evidenced by reduced moisture content,solubility,and water vapour transmission rate(WVTR).The MC/INL-AgNPs films exhibited good antioxidant activity(56%)and potent antimicrobial activity against Gram-positive and Gram-negative strains.Silver migration into food simulants remained within permissible safety limits,confirming regulatory compliance.The nanocomposite films showed faster biodegradability,and shelf-life studies on tomatoes revealed reduced weight loss in wrapped fruits.Overall,this study demonstrates a sus-tainable nanocomposite design in which inulin plays a dual role,enabling improved compatibility,performance,and food-contact safety,highlighting its potential for active food packaging applications.展开更多
This study aimed to examine the nutrient,phytochemical and flavour profile of roots of A.racemosus.Roots were found to be mainly composed of complex carbohydrates(78.63±0.61%)with a glycemic index of 3.50±0....This study aimed to examine the nutrient,phytochemical and flavour profile of roots of A.racemosus.Roots were found to be mainly composed of complex carbohydrates(78.63±0.61%)with a glycemic index of 3.50±0.28 and particularly high in dietary fiber(23.49±1.06%),and fructo-oligosaccharides oligosaccharides(26.7%).Mineral profiling indicated it is a rich source of potassium(302 mg/100 g).Phytochemical profiling using Ultra High Performance Liquid Chromatography–Mass Spectrometry revealed several new compounds comprising of oxylipins,lignans,saponins,flavonoids,phenolics and its derivatives.This positions the plant as a potential medicinal resource in alternative systems of medicine such as Ayurveda,Siddha,and Unani for the treatment of various metabolic disorders which helps the plant roots in exhibiting diverse pharmacological effects like regulating glucose-fatty acid cycles,antioxidant and anti-inflammatory activities.Nineteen compounds majorly belonging to aldehyde,alkanes,alcohols and terpenoid groups responsible for giving characteristic odour to the roots were identified for the first time.Overall,A.racemosus roots possess a good nutrient and flavour profile with various phytocomponents of therapeutic value and thus has immense potential as a functional food ingredient.展开更多
With the rapid advances in ready-to-eat food products and the progress of food processing industries,concerns about food security and investigating food safety as well as sensory quality have intensified.Many food saf...With the rapid advances in ready-to-eat food products and the progress of food processing industries,concerns about food security and investigating food safety as well as sensory quality have intensified.Many food safety concerns are attributed to the toxic components,which can be produced during food processing as process-induced toxicants(PITs).The thermal processing of food(e.g.,baking,cooking,grilling,roasting,and toasting)may lead to the formation of some highly hazardous PITs for humans and animals.These include acrolein,acrylamide,benzene,ethyl carbamate,chlorinated compounds,heterocyclic organic compounds(HOCs),polycyclic aromatic hydrocarbons(PAHs),heterocyclic aromatic amines(HAAs),biogenic amines(BAs),N-nitrosamines,Maillard reaction products(MRPs),and several newly identified toxicants such as 3-monochloropropane-1,2-diol.The occurrence of these contaminants is often accompanied by distinguishing odor,taste,and color.The severity of the sensory attributes can vary depending on the compound concentration.Knowledge about the biochemical and chemical mechanisms of PITs generation is necessary for expanding feasible approaches to limit and control their amounts in food products.This contribution introduces the most significant PITs,highlighting their formation mechanisms,impact on sensory characteristics of foods,analytical methods to detection,risk assessments,and food safety/adverse health effects of ultra-processed foods.展开更多
In response to the growing consumer focus on healthy,balanced diets,demand for functional foods and products for special nutrition,particularly those enriched with proteins,has significantly increased.Bio-processed ma...In response to the growing consumer focus on healthy,balanced diets,demand for functional foods and products for special nutrition,particularly those enriched with proteins,has significantly increased.Bio-processed marine products have emerged as alternative nutrient sources with potential benefits for consumer well-being.Among these,seafood proteins are especially promising due to their functional properties,including water and oil retention,film formation,emulsification,solubility,and gelling capacities.Recent research highlights the unique roles of various classes of seafood proteins derived from by-products and side-streams as functional ingredients in developing novel protein-enriched foods and in drug delivery.In this framework this review aims to explore ecoinnovative extraction technologies and functional properties of native seafood proteins and hydrolysates derived from discarded raw materials,focusing on their applications as bioactive compounds in the development of both protein-enriched foods and biomedical products.Key research findings in these areas are summarized,emphasizing the need for further studies in the fields of chemical engineering,food and biomedical sciences.Finally,this work aims to draw the attention of researchers and industry professionals to advance a comprehensive understanding of seafood protein circular bioeconomy and enhance their use in food and medical applications.展开更多
The ever-growing consumer demand for natural food ingredients has stimulated the flavour industries to look for sources of natural flavourings.Seafood is rich in precursors of umami peptides,amino acids,and flavour 5...The ever-growing consumer demand for natural food ingredients has stimulated the flavour industries to look for sources of natural flavourings.Seafood is rich in precursors of umami peptides,amino acids,and flavour 5′-nucleotides,which can serve as worthy ingredients for the production of natural flavourings.This review provides an overview of conventional and innovative techniques used for the production of natural seafood flavourings.It was also an insight into the formation mechanisms of flavour compounds underlying the sensory characteristics of seafood flavourings.Also,an overview of food applications of natural seafood flavourings was discussed.The research outcomes showed that microbial,enzymatic,and thermal processes and their combination are major conventional processes for the bio-generation of natural seafood flavourings.Ultrasound,microwave,pressurised carbon dioxide,hot-compressed water and,subcritical water processes are key innovative techniques used for the production of natural seafood flavourings.The key compounds underlying the sensory quality of seafood flavouring are synthesised from nucleotides,amino acids,fatty acids metabolisms as well as Maillard reaction.Seafood flavourings are used to improve the sensory characteristics of various food preparations.展开更多
Objective:To investigate the changes in total phenols,flavonoids,tannins,vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties.Methods: The changes in total phenols,total ilav...Objective:To investigate the changes in total phenols,flavonoids,tannins,vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties.Methods: The changes in total phenols,total ilavonoids,tannins,phenolic acids compounds,flavonoid components,vitamin E,P-carotene and antioxidant activity during soaking of sorghum grains were determined.Results:Total phenols,total flavonoids,tannins,vitamin E,P-carotene and antioxidant activity in raw sorghum were ranged from 109.21 to 116.70,45.91 to 54.69,1.39 to 21.79 mg/100 g,1.74 to 5.25,0.54 to 1.19 mg/kg and 21.72%to 27.69%and 25.29%to 31.97%,respectively. The above measured compounds were significantly decreased after soaking.p-Hydroxybenzoic acid,vanillic acid,syringic acid and cinnamic acid represent the major phenolic acids in Dorado variety.While ferulic acid,p-coumaric acid,gallic acid and caffeic acid represent the major phenolic acids in Shandaweel-6.On the other hand,protocatechuic acid represents the major phenolic acids in Giza-15.Regarding flavonoids components,Dorado was the highest variety in kampferol and naringenin while Shandaweel-6 was the highest variety in luteolin, apigenin,hypersoid,quercelin and christen.Finally,Giza-15 was the highest variety in catechin. Phenolic acids,flavonoid compounds and antioxidant activities were decreased after soaking. Conclusions:Sorghum varieties have moderate quantities from total phenols,total flavonoids, tannins,phenolic acids compounds,flavonoid components,vitamin E,P-carotene and antioxidant activity which decreased after soaking.展开更多
Nonalcoholic fatty liver disease(NAFLD) is currently known as the most common liver problem, characterized by excessive lipid accumulation in hepatocytes,which may progress to other liver diseases such as nonalcoholic...Nonalcoholic fatty liver disease(NAFLD) is currently known as the most common liver problem, characterized by excessive lipid accumulation in hepatocytes,which may progress to other liver diseases such as nonalcoholic steatohepatitis, hepatic tissue fibrosis, livercirrhosis, and failure or hepatocellular carcinoma. Since NAFLD is positively associated with the development of obesity, insulin resistance, and ultimately type 2 diabetes mellitus, it is often regarded as the hepatic manifestation of the metabolic syndrome. No pharmacologic treatment has yet been proven for this disease. For most patients with presumed or confirmed NAFLD, the only proven strategy is to offer lifestyle advice that can lead to sustained weight loss. Since insulin resistance, oxidative stress, inflammation, and necro-apoptosis are involved in NAFLD pathogenesis, it seems that every potential therapeutic agent should target one or some of these pathologic events. There are many well known anti-oxidants, anti-inflammatory, and insulin sensitizer dietary supplements which have shown beneficial effects on NAFLD improvement in animal and human studies. The purpose of this review is to explore the existing evidences on dietary supplements considered to have hepatoprotective properties, and to present some proposed mechanisms by which they may protect against NAFLD.展开更多
AIM: To investigate H+, K+-ATPase inhibition, anti-H pylori , antioxidant, and the in vivo antiulcer potential of a pectic polysaccharide from Swallow root (Decalepis hamiltonii; SRPP). METHODS: SRPP, with known sugar...AIM: To investigate H+, K+-ATPase inhibition, anti-H pylori , antioxidant, and the in vivo antiulcer potential of a pectic polysaccharide from Swallow root (Decalepis hamiltonii; SRPP). METHODS: SRPP, with known sugar composition [rhamnose: arabinose: xylose: galactose in the ratio of 16:50:2:32 (w/w), with 141 mg/g of uronic acid] was examined for anti-ulcer potency in vivo against swim/ ethanol stress-induction in animal models. Ulcer index, antioxidant/antioxidant enzymes, H+, K+-ATPase and gastric mucin levels were determined to assess the anti- ulcer potency. Anti-H pylori activity was also determined by viable colony count and electron microscopic studies. RESULTS: SRPP, containing phenolics at 0.12 g GAE/g, prevented stress-induced gastric ulcers in animal models by 80%-85%. Down regulation of gastric mucin 2-3 fold, antioxidant/antioxidant enzymes and upregulation of 3 fold of H+, K+-ATPase in ulcerous animals were normalized upon treatment with SRPP. Histopathological analysis revealed protection to the disrupted gastric mucosal layer and epithelial glands. SRPP also inhibited H+, K+-ATPase in vitro, at an IC50 of 77 μg/mL as opposed to that of 19.3 μg/mL of Lansoprazole and H pylori growth at Minimum Inhibitory Concentration (MIC) of 150 μg/mL. In addition, free radical scavenging (IC50-40 μg/mL) and reducing power (3200 U/g) activities were also observed. CONCLUSION: SRPP, with defined sugar composition and phenolics, exhibited multi-potent free radical scavenging, antioxidant, anti-H pylori, inhibition of H+, K+-ATPase and gastric mucosal protective activities. In addition, SRPP is non-toxic as opposed to other known anti-ulcer drugs, and therefore may be employed as a potential alternative for ulcer management.展开更多
Glycosaminoglycans(GAGs) play a significant role in various aspects of cell physiology.These are complex polymeric molecules characterized by disaccharides comprising of uronic acid and amino sugar.Compounded to the h...Glycosaminoglycans(GAGs) play a significant role in various aspects of cell physiology.These are complex polymeric molecules characterized by disaccharides comprising of uronic acid and amino sugar.Compounded to the heterogeneity,these are variously sulfated and epimerized depending on the class of GAG.Among the various classes of GAG,namely,chondroitin/dermatan sulfate,heparin/heparan sulfate,keratan sulfate and hyaluronic acid(HA),only HA is non-sulfated.GAGs are known to undergo remodeling in various tissues during various pathophysiological conditions,diabetes mellitus being one among them.These changes will likely affect their structure thereby impinging on their functionality.Till date,diabetes has been shown to affect GAGs in organs such as kidney,liver,aorta,skin,erythrocytes,etc.to name a few,with deleterious consequences.One of the mainstays in the treatment of diabetes is though dietary means.Various dietary factors are known to play a significant role in regulating glucose homeostasis.Furthermore,in recent years,there has been a keen interest to decipher the role of dietary factors on GAG metabolism.This review focuses on the remodeling of GAGs in various organs during diabetes and their modulation by dietary factors.While effect of diabetes on GAG metabolism has been worked out quite a bit,studies on the role of dietary factors in their modulation has been few and far between.We have tried our best to give the latest reports available on this subject.展开更多
基金Supported by Research Institute of Endocrine Sciences,Shahid Beheshti University of Medical Sciences,Tehran,Iran
文摘Type 2 diabetes is a complicated metabolic disorder with both short- and long-term undesirable complications. In recent years, there has been growing evidence that functional foods and their bioactive compounds, due to their biological properties, may be used as complementary treatment for type 2 diabetes mellitus. In this review, we have highlighted various functional foods as missing part of medical nutrition therapy in diabetic patients. Several in vitro, animal models and some human studies, have demonstrated that functional foods and nutraceuticals may improve postprandial hyperglycemia and adipose tissue metabolism modulatecarbohydrate and lipid metabolism. Functional foods may also improve dyslipidemia and insulin resistance, and attenuate oxidative stress and inflammatory processes and subsequently could prevent the development of long-term diabetes complications including cardiovascular disease, neuropathy, nephropathy and retinopathy. In conclusion available data indicate that a functional foods-based diet may be a novel and comprehensive dietary approach for management of type 2 diabetes.
文摘The public health significance of Yersinia spp. gives a new dimension to the prevailing food chain, wherein the foods do get exposed to heat and cold treatments. In this study, the effect of heat treatment on the native isolates of Yersinia enterocolitica CFR 2301 and Y. intermedia CFR 2303 revealed the D-values ranging from the lowest of 0.08 min at 65℃ in skim milk/beef gravy to the highest of 18.52 min at 50℃ in beef gravy. The heat sensitivity of both these cultures was in the order of Milli-Q water > 0.85% saline > skim milk > beef gravy. The z-values of the test cultures ranged from 7.55℃ for Y. intermedia to 12.08℃ for Y. enterocolitica. The heat sensitivity in Y. enterocolitica appeared to be related with growth incubation temperatures and also fatty acid profile of cell membrane. The effect of low temperature treatments (–20 ℃, 0℃ and 4℃ for 20 d) in water, saline and skim milk revealed the ability of Y. enterocolitica to survive more efficiently at –20℃, while Y. intermedia was more tolerant at 0℃. In packaged drinking water, Y. enterocolitica could survive and grow at 4℃ and 16℃, while at 30℃, inactivation was rapid. The findings did indicate that heat and cold treatments would not always ensure safety from Y. enterocolitica and Y. intermedia in the food chain.
文摘This study aimed to prepare and evaluate some gluten-free and casein-free (GFCF) food products for autism children from rice and chickpea split. Like-milk beverages and snacks (bakery) were prepared by replacing rice with chickpea at a ratio of 25%, 50%, 75%, and 100%, and in a ratio of 25% and 50% with fried snacks. Chemical composition, antioxidant activity, the energy content of ingredients and final products, as well as the viscosity, texture profile analysis, and sensory evaluation of final products, were determined. The results showed that chickpea contains higher values of protein, fat, fiber, and ash compared with rice. Also, the antioxidant activity (total phenolic (TP), DPPH scavenging activity, and FRAP value) of chickpea was higher than rice. The addition of chickpea to rice caused a significant increase in protein (%), fat (%), minerals (Ca, Fe, K, Zn, and Mg) (%), and antioxidant activity of all products, and these values were increased with the increased of chickpea amount added, while the viscosity of rice-chickpea milk samples and the hardness of snacks (fried and bakery) were significantly decreased with the increase of chickpea amount added. According to the recommended daily allowances (RDA), it was found that 100 mL of chickpea milk (100%) could provide autism children with 99.5%, 32%, and 36% of the daily required iron, Ca, and Zn, respectively. Also, the daily intake of 100 g of snacks (sample BS5) could provide autism children with 75%, 7%, 42%, 125%, 1.7%, and 52% of the daily required of protein, fiber, Ca, iron, Mg, and Zn, respectively. On the other hand, 100 g fried snacks (sample FS3) could provide autism children with 59.9%, 42%, and 64% of the daily required protein, calcium, and iron, respectively. The best sensory evaluation scores were obtained with rice milk (100%), bakery snacks sample BS4 (25% rice: 75% chickpea), and fried snacks sample FS2 (75% rice: 25% chickpea).
文摘Utilize small size of bolti and sardine fish in preparing fish based weaning foods rich in protein, essential amino acids, fat high in omega 3 fatty acids, minerals and vitamins was investigated. The proximate composition, nutritional value, physical and sensorial properties were evaluated, The results of the chemical composition showed that the moisture content of fish based weaning food purees ranged from 67.73% to 72.05%. On dry weight basis, the five prepared formulations considered rich in protein (37.39%<span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">44.86%), fat (26.55%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">30.43%), ash (6.53%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">12.23%) and low in carbohydrates (20.70%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">22.18%). Using fish bones with muscles in preparing weaning food puree caused a marked rise in its content of Ca, P, Fe, and Zn levels especially in purees formulated from bolti. Weaning food purees containing sardine fish rich, in fat, were higher in vitamin A and D than those formulated from bolti one. Palmitic acid (C16:0), stearic acid (C18:0), and myristic acid (C14:0) represented the major saturated fatty acids in the prepared formulations. Weaning food purees containing sardine fish had relatively higher levels of sulfur</span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">containing amino acids and slight lower values of lysine, alanine and glycine than these including bolti fish. The In vitro protein digestibility index (IVPDI) of the different formulations was found to be 100%. The visual colour of such products can be described as yellowish. Except hardness, the other texture characteristics;cohesiveness, springiness, gumminess, and chewiness of the weaning food purees did not significantly change. The children</span><span style="font-family:Verdana;">’s</span><span style="font-family:Verdana;"> mothers accepted the appearance, flavor</span><span style="font-family:Verdana;">,</span><span style="font-family:Verdana;"> and mouth feel of all weaning food purees prepared in this study.</span>
文摘The objective of this study was to examine the sorghum preservation techniques in response to climate variability and to evaluate the prevalence of aflatoxin B1 in selected sorghum stocks in Burkina Faso. The cross-sectional study was conducted over a period of six months, from October 2020 to January 2021. A questionnaire was administered to 450 sorghum farmers in order to ascertain their knowledge and practices with regard to conservation techniques. A total of 23 farmers’ stocks were sampled for the determination of aflatoxin B1 using the Enzyme-Linked Immunosorbent Assay (ELISA) method and for the assessment of moisture levels using the Association of Official Agricultural Chemists (AOAC) method. A total of five distinct preservation techniques were identified. The most frequently utilized techniques were straw loft (49.2%) as a storage structure, pallets (36.69%) as the structure’s internal management, plastic bags (40.42%) as packaging material, panicles (64.3%) as a form of storage, and chemical products (15.22%) as preservatives. Three biotic constraints were identified: insect (51.18%), rodent (30.14%), and mold (15.38%). Three significant abiotic constraints were identified: humidity (44.6%), lack of hygiene (15.2%), and grain immaturity (10.2%). A comparative analysis reveals that the majority of these techniques and constraints exhibit notable differences between climatic zones, largely due to the influence of climatic variability. The aflatoxin B1 level exhibited considerable variation, ranging from 0 µg/kg to 2.07 ± 0.08 µg/kg DM. Of the analyzed stocks, 38% were found to be contaminated. Abiotic and biotic factors exert influence on sorghum stocks. Chemical agents are employed for their protection, and contamination by aflatoxin B1 is a further issue. However, the levels of contamination observed are not cause for concern.
文摘Obesity is a common noncommunicable disease characterized by persistent low-grade chronic inflammation and is associated with various metabolic disturbances,including insulin resistance and diabetes.The search for effective obesity treatments has led to growing interest in the role of amino acids in metabolic regulation.Tryptophan(TRP),an essential amino acid,participates in several biological pathways,including the kynurenine,5-hydroxytryptamine(5-HT,also known as serotonin),and indole pathways.Recent evidence underscores the significance of TRP metabolism in obesity,showing that various metabolites and enzymes in its metabolic pathways are altered in individuals with obesity.These changes influence physiological processes,mood regulation,and overall metabolic health.This review provides a comprehensive overview of TRP metabolism.It highlights the potential of targeting TRP metabolism as a therapeutic strategy for managing obesity and its related metabolic and psychological comorbidities.
文摘Polyvinyl alcohol was used as a halochromic carrier material for anthocyanins extracted from bracts of Euphorbia pulcherrima. Including anthocyanins in halochromic carrier improved the thickness, solubility, swelling capacity, water vapor permeability, antioxidant properties, and tensile strength of the films. The high levels of anthocyanins decreased the water contact angle to 60.48°. Adding anthocyanins to films altered the color of halochromic films in response to exposure to ammonia emission or pH changes, allowing for the creation of smart sensors. The artificial biosensors altered the color linked to decreased freshness of the minced meat primarily because of ammonia generation and pH changes as the meat decays. One key point is that halochromic sensors can biodegrade and break down under simulated environmental conditions in just 30 days. In general, the created intelligent biosensors could be utilized as halochromic materials to detect the initial stages of food spoilage.
文摘The authors regret the following clerical and typographical errors in the published version.The errors and the corrections are shown below.These corrections do not change the presented results,their inter-pretation and the conclusions of the article.The authors would like to apologise for their oversight,which inadvertently allowed these clerical and typing errors to appear in the published version.Any inconvenience caused is regretted.
文摘The authors regret the following clerical and typographical errors in the published version.The errors and the corrections are shown below.These corrections do not change the presented results,their inter-pretation and the conclusions of the article.The authors would like to apologise for their oversight,which inadvertently allowed these clerical and typing errors to appear in the published version.Any inconvenience caused is regretted.
基金funded by the Council of Scientific and Industrial Research(CSIR)Ministry of Science and TechnologyGovernment of India,under the scheme CSIR-Fundamental and Innovative Research in Science of Tomorrow(CSIR-FIRST)(Grant Ref.No.MLP300).
文摘With the perspective of food safety and safer consumption,this study examined the insecticidal potentiality of ten different chemical compounds against the pulse beetle pest,Callosobruchus maculatus.Insecticidal property of chemical compounds were analyzed by fumigant toxicity assay and probit analysis was performed for predicting the lethal concentrations.After 72 h of fumigation,persistence of fumigant residues was determined from the treated C.maculatus adults by gas chromatography-mass spectroscopy(GC-MS)analysis.Further,cytotoxicity of the highly effective fumigant was examined using human liver cancer cells(Huh-7)by MTT assay.Fumigant toxicity assay exhibited 1.60μL/L of air LC50 value and 694.38 FTI(@72 h of treatment)for diallyl disulfide as highly potent fumigant compared to other Volatile Organic Compounds(VOCs)against C.maculatus.In GC-MS analysis,46.53 ppm/adult of diallyl disulfide persistence was determined in the insect.Next to diallyl disulfide,the eucalyptol was identified as effective fumigant with 4.64μL/L of air LC50 value for 72 h of fumigation exposure.Treatment with increasing concentration of diallyl disulfide(1-300μM)affected the viability of Huh-7 cells in a dose dependent manner.Overall,the results suggested that diallyl disulfide is a potent fumigant to C.maculatus and the safety of diallyl disulfide residues for consumption warrants further investigation.
文摘The growing demand for food preservation has driven the development of multifunctional bio-based active packaging materials with reduced environmental impact.Herein,inulin(INL),a readily available polysaccharide from chicory roots with limited prior use in packaging,was employed as a reducing and stabilizing agent for the eco-friendly synthesis of silver nanoparticles(AgNPs),which were further used to develop antimicrobial methylcellulose(MC)nanocomposite films.AgNPs formation was confirmed by UV-visible spectroscopy,showing a surface plasmon resonance peak at 410 nm.The AgNPs exhibited an average hydrodynamic diameter of 105 nm and a negative zeta potential(-21.7 mV),indicating good colloidal stability and a predominantly spherical shape of AgNPs with particle size in the range of 15-35 nm,as confirmed by TEM analysis.FTIR,XRD,and SEM analysis confirmed interactions between methylcellulose chains and the formation of uniform MC/INL-AgNPs films.Incorporation of inulin-stabilised AgNPs into MC films enhanced their mechanical strength(peak strength of 32.2 MPa for 20 mM films),thermal stability,UV barrier properties,and water barrier properties,as evidenced by reduced moisture content,solubility,and water vapour transmission rate(WVTR).The MC/INL-AgNPs films exhibited good antioxidant activity(56%)and potent antimicrobial activity against Gram-positive and Gram-negative strains.Silver migration into food simulants remained within permissible safety limits,confirming regulatory compliance.The nanocomposite films showed faster biodegradability,and shelf-life studies on tomatoes revealed reduced weight loss in wrapped fruits.Overall,this study demonstrates a sus-tainable nanocomposite design in which inulin plays a dual role,enabling improved compatibility,performance,and food-contact safety,highlighting its potential for active food packaging applications.
文摘This study aimed to examine the nutrient,phytochemical and flavour profile of roots of A.racemosus.Roots were found to be mainly composed of complex carbohydrates(78.63±0.61%)with a glycemic index of 3.50±0.28 and particularly high in dietary fiber(23.49±1.06%),and fructo-oligosaccharides oligosaccharides(26.7%).Mineral profiling indicated it is a rich source of potassium(302 mg/100 g).Phytochemical profiling using Ultra High Performance Liquid Chromatography–Mass Spectrometry revealed several new compounds comprising of oxylipins,lignans,saponins,flavonoids,phenolics and its derivatives.This positions the plant as a potential medicinal resource in alternative systems of medicine such as Ayurveda,Siddha,and Unani for the treatment of various metabolic disorders which helps the plant roots in exhibiting diverse pharmacological effects like regulating glucose-fatty acid cycles,antioxidant and anti-inflammatory activities.Nineteen compounds majorly belonging to aldehyde,alkanes,alcohols and terpenoid groups responsible for giving characteristic odour to the roots were identified for the first time.Overall,A.racemosus roots possess a good nutrient and flavour profile with various phytocomponents of therapeutic value and thus has immense potential as a functional food ingredient.
文摘With the rapid advances in ready-to-eat food products and the progress of food processing industries,concerns about food security and investigating food safety as well as sensory quality have intensified.Many food safety concerns are attributed to the toxic components,which can be produced during food processing as process-induced toxicants(PITs).The thermal processing of food(e.g.,baking,cooking,grilling,roasting,and toasting)may lead to the formation of some highly hazardous PITs for humans and animals.These include acrolein,acrylamide,benzene,ethyl carbamate,chlorinated compounds,heterocyclic organic compounds(HOCs),polycyclic aromatic hydrocarbons(PAHs),heterocyclic aromatic amines(HAAs),biogenic amines(BAs),N-nitrosamines,Maillard reaction products(MRPs),and several newly identified toxicants such as 3-monochloropropane-1,2-diol.The occurrence of these contaminants is often accompanied by distinguishing odor,taste,and color.The severity of the sensory attributes can vary depending on the compound concentration.Knowledge about the biochemical and chemical mechanisms of PITs generation is necessary for expanding feasible approaches to limit and control their amounts in food products.This contribution introduces the most significant PITs,highlighting their formation mechanisms,impact on sensory characteristics of foods,analytical methods to detection,risk assessments,and food safety/adverse health effects of ultra-processed foods.
文摘In response to the growing consumer focus on healthy,balanced diets,demand for functional foods and products for special nutrition,particularly those enriched with proteins,has significantly increased.Bio-processed marine products have emerged as alternative nutrient sources with potential benefits for consumer well-being.Among these,seafood proteins are especially promising due to their functional properties,including water and oil retention,film formation,emulsification,solubility,and gelling capacities.Recent research highlights the unique roles of various classes of seafood proteins derived from by-products and side-streams as functional ingredients in developing novel protein-enriched foods and in drug delivery.In this framework this review aims to explore ecoinnovative extraction technologies and functional properties of native seafood proteins and hydrolysates derived from discarded raw materials,focusing on their applications as bioactive compounds in the development of both protein-enriched foods and biomedical products.Key research findings in these areas are summarized,emphasizing the need for further studies in the fields of chemical engineering,food and biomedical sciences.Finally,this work aims to draw the attention of researchers and industry professionals to advance a comprehensive understanding of seafood protein circular bioeconomy and enhance their use in food and medical applications.
基金The German Ministry of Education and Research who made this grant award possible through UNESCO-TWAS under grant number 4500474951.
文摘The ever-growing consumer demand for natural food ingredients has stimulated the flavour industries to look for sources of natural flavourings.Seafood is rich in precursors of umami peptides,amino acids,and flavour 5′-nucleotides,which can serve as worthy ingredients for the production of natural flavourings.This review provides an overview of conventional and innovative techniques used for the production of natural seafood flavourings.It was also an insight into the formation mechanisms of flavour compounds underlying the sensory characteristics of seafood flavourings.Also,an overview of food applications of natural seafood flavourings was discussed.The research outcomes showed that microbial,enzymatic,and thermal processes and their combination are major conventional processes for the bio-generation of natural seafood flavourings.Ultrasound,microwave,pressurised carbon dioxide,hot-compressed water and,subcritical water processes are key innovative techniques used for the production of natural seafood flavourings.The key compounds underlying the sensory quality of seafood flavouring are synthesised from nucleotides,amino acids,fatty acids metabolisms as well as Maillard reaction.Seafood flavourings are used to improve the sensory characteristics of various food preparations.
基金financially supported by Department of Biochemistry,Faculty of Agriculture.Cario University,and Food Technology Research Institute(FTRI)
文摘Objective:To investigate the changes in total phenols,flavonoids,tannins,vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties.Methods: The changes in total phenols,total ilavonoids,tannins,phenolic acids compounds,flavonoid components,vitamin E,P-carotene and antioxidant activity during soaking of sorghum grains were determined.Results:Total phenols,total flavonoids,tannins,vitamin E,P-carotene and antioxidant activity in raw sorghum were ranged from 109.21 to 116.70,45.91 to 54.69,1.39 to 21.79 mg/100 g,1.74 to 5.25,0.54 to 1.19 mg/kg and 21.72%to 27.69%and 25.29%to 31.97%,respectively. The above measured compounds were significantly decreased after soaking.p-Hydroxybenzoic acid,vanillic acid,syringic acid and cinnamic acid represent the major phenolic acids in Dorado variety.While ferulic acid,p-coumaric acid,gallic acid and caffeic acid represent the major phenolic acids in Shandaweel-6.On the other hand,protocatechuic acid represents the major phenolic acids in Giza-15.Regarding flavonoids components,Dorado was the highest variety in kampferol and naringenin while Shandaweel-6 was the highest variety in luteolin, apigenin,hypersoid,quercelin and christen.Finally,Giza-15 was the highest variety in catechin. Phenolic acids,flavonoid compounds and antioxidant activities were decreased after soaking. Conclusions:Sorghum varieties have moderate quantities from total phenols,total flavonoids, tannins,phenolic acids compounds,flavonoid components,vitamin E,P-carotene and antioxidant activity which decreased after soaking.
文摘Nonalcoholic fatty liver disease(NAFLD) is currently known as the most common liver problem, characterized by excessive lipid accumulation in hepatocytes,which may progress to other liver diseases such as nonalcoholic steatohepatitis, hepatic tissue fibrosis, livercirrhosis, and failure or hepatocellular carcinoma. Since NAFLD is positively associated with the development of obesity, insulin resistance, and ultimately type 2 diabetes mellitus, it is often regarded as the hepatic manifestation of the metabolic syndrome. No pharmacologic treatment has yet been proven for this disease. For most patients with presumed or confirmed NAFLD, the only proven strategy is to offer lifestyle advice that can lead to sustained weight loss. Since insulin resistance, oxidative stress, inflammation, and necro-apoptosis are involved in NAFLD pathogenesis, it seems that every potential therapeutic agent should target one or some of these pathologic events. There are many well known anti-oxidants, anti-inflammatory, and insulin sensitizer dietary supplements which have shown beneficial effects on NAFLD improvement in animal and human studies. The purpose of this review is to explore the existing evidences on dietary supplements considered to have hepatoprotective properties, and to present some proposed mechanisms by which they may protect against NAFLD.
文摘AIM: To investigate H+, K+-ATPase inhibition, anti-H pylori , antioxidant, and the in vivo antiulcer potential of a pectic polysaccharide from Swallow root (Decalepis hamiltonii; SRPP). METHODS: SRPP, with known sugar composition [rhamnose: arabinose: xylose: galactose in the ratio of 16:50:2:32 (w/w), with 141 mg/g of uronic acid] was examined for anti-ulcer potency in vivo against swim/ ethanol stress-induction in animal models. Ulcer index, antioxidant/antioxidant enzymes, H+, K+-ATPase and gastric mucin levels were determined to assess the anti- ulcer potency. Anti-H pylori activity was also determined by viable colony count and electron microscopic studies. RESULTS: SRPP, containing phenolics at 0.12 g GAE/g, prevented stress-induced gastric ulcers in animal models by 80%-85%. Down regulation of gastric mucin 2-3 fold, antioxidant/antioxidant enzymes and upregulation of 3 fold of H+, K+-ATPase in ulcerous animals were normalized upon treatment with SRPP. Histopathological analysis revealed protection to the disrupted gastric mucosal layer and epithelial glands. SRPP also inhibited H+, K+-ATPase in vitro, at an IC50 of 77 μg/mL as opposed to that of 19.3 μg/mL of Lansoprazole and H pylori growth at Minimum Inhibitory Concentration (MIC) of 150 μg/mL. In addition, free radical scavenging (IC50-40 μg/mL) and reducing power (3200 U/g) activities were also observed. CONCLUSION: SRPP, with defined sugar composition and phenolics, exhibited multi-potent free radical scavenging, antioxidant, anti-H pylori, inhibition of H+, K+-ATPase and gastric mucosal protective activities. In addition, SRPP is non-toxic as opposed to other known anti-ulcer drugs, and therefore may be employed as a potential alternative for ulcer management.
文摘Glycosaminoglycans(GAGs) play a significant role in various aspects of cell physiology.These are complex polymeric molecules characterized by disaccharides comprising of uronic acid and amino sugar.Compounded to the heterogeneity,these are variously sulfated and epimerized depending on the class of GAG.Among the various classes of GAG,namely,chondroitin/dermatan sulfate,heparin/heparan sulfate,keratan sulfate and hyaluronic acid(HA),only HA is non-sulfated.GAGs are known to undergo remodeling in various tissues during various pathophysiological conditions,diabetes mellitus being one among them.These changes will likely affect their structure thereby impinging on their functionality.Till date,diabetes has been shown to affect GAGs in organs such as kidney,liver,aorta,skin,erythrocytes,etc.to name a few,with deleterious consequences.One of the mainstays in the treatment of diabetes is though dietary means.Various dietary factors are known to play a significant role in regulating glucose homeostasis.Furthermore,in recent years,there has been a keen interest to decipher the role of dietary factors on GAG metabolism.This review focuses on the remodeling of GAGs in various organs during diabetes and their modulation by dietary factors.While effect of diabetes on GAG metabolism has been worked out quite a bit,studies on the role of dietary factors in their modulation has been few and far between.We have tried our best to give the latest reports available on this subject.
