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Search Results: 1 - 10 of 2852 matches for " Medicinal foods "
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Antioxidant, Antibacterial and Antitumor Activity of Ethanolic Extract of the Psidium guajava Leaves  [PDF]
Tatiane Vieira Braga, Rosana Gon?alves Rodrigues das Dores, Camila Soncin Ramos, Fernanda Cristina Gontijo Evangelista, Letícia Márcia da Silva Tinoco, Fernando de Pilla Varotti, Maria das Gra?as Carvalho, Adriano de Paula Sabino
American Journal of Plant Sciences (AJPS) , 2014, DOI: 10.4236/ajps.2014.523365
Abstract:
Psidium guajava L. has extensive use in folk medicine. The aim of this study was to quantify the levels of phenolic, flavonoids, antioxidant activity, leathality assay and antibacterial and antitumoral activities of the extract of P. guajava. In the dry guava extract there were high levels of phenolics (766.08 ± 14.52 mg/g), flavonoids (118.90 ± 5.47 mg/g) and antioxidant activity (87.65%). The LD50 was 185.15 μg/ml. The MIC value was 250 μg/ml for Streptococcus mutans, Streptococcus mitis and Streptococcus oralis. IC50 of the extract tested in the HeLa, RKO and Wi cell lines was 15.6 ± 0.8 μg/ml, 21.2 ± 1.1 μg/ml and 68.9 ± 1.5 μg/ml, respectively. The results of all analyses allow us to conclude that the dry extract of guava leaves has promising activity to be applied topically in the oral cavity or in the development of antitumor formulation or even be used as a functional food.
Mushrooms of the genus Agaricus as functional foods Hongos del género Agaricus como alimentos funcionales
J. Vinhal Costa Orsine,R. Vinhal da Costa,M.a R. Carvalho Garbi Novaes
Nutrición Hospitalaria , 2012, DOI: 10.3305/nh.2012.27.4.5841
Abstract: Mushrooms of the genus Agaricus are noted for their pharmacological and culinary properties. In this study, it was performed a critical literature review, focusing primarily on aspects of the chemical composition of these mushrooms whose pharmacological properties and nutritional composition characterize them as functional foods. It was also discussed articles conducted in vitro and in vivo proving the high antioxidant potential of the Agaricaceae family, in addition to articles which emphasize the toxicity characteristics and safety for its use in therapy or in human nutrition. These mushrooms exhibit numerous bioactive substances as well as safety regarding toxicity, which characterize them as functional foods. Despite the countless beneficial effects on human health, mushrooms of the genus Agaricus are little known by the population, making it necessary partnership and combined efforts among producers, industries and researchers in order to disseminate, research and consumption of these foods. Hongos del género Agaricus son conocidos por sus propiedades farmacológicas y culinarias. En este estudio, se realizó una revisión crítica de la literatura, centrándose principalmente en los aspectos de la composición química de estos hongos, cuyas propiedades farmacológicas y composición nutricional caracterizarlos como alimentos funcionales. También se discutió artículos realizados in vitro e in vivo demostrando el potencial antioxidante de alta de la familia Agaricaceae, además de los artículos que hacen hincapié en las características de toxicidad y seguridad para su uso en terapia o en la nutrición humana. Estos hongos presentan numerosas sustancias bioactivas, así como la seguridad en relación con la toxicidad, lo que les caracterizan como alimentos funcionales. A pesar de los innumerables efectos beneficiosos sobre la salud humana, las setas del género Agaricus son poco conocidos por la población, por lo que es colaboración necesaria y el trabajo conjunto entre productores, industrias e investigadores con el fin de difundir, la investigación y el consumo de estos alimentos.
Epidemiological and Clinical Aspects of Acne in the Dermatology Department of the Teaching Hospital of Parakou (Benin)  [PDF]
Hugues Adégbidi, Christiane Koudoukpo, Félix Atadokpèdé, Florencia do Ango-Padonou, Hubert G. Yédomon
Journal of Cosmetics, Dermatological Sciences and Applications (JCDSA) , 2014, DOI: 10.4236/jcdsa.2014.43018
Abstract:

Introduction: Acne is an affection that concerns 80% of young people in the world with a significant impact on their quality of life. The purpose of this study was to determine the epidemiological and clinical aspects of the acne in the Dermatology Department of the Teaching Hospital of Parakou (THP). Patients and Methods: We achieved a cross sectional study carrying on 167 files collected on a 20-month period in the Dermatology Department of the THP. Results: The prevalence of the acne was 31.21%. Female subjects represented 69.46%. Vulgaris acne was the most prevailing clinical form (47.30%). A peak of frequency was noted in the age bracket of 21 - 25 years in the 2 sexes. The lesions were mainly located on the face (82.63%). Some factors influencing the eruption have been evoked by the patients notably: foods, cosmetics products and stress respectively to 41.00%, 33.33% and 25.67%. Conclusion: Our study allowed confirming the female ascendancy of acne. Besides, the adults are more represented, precisely women because of depigmenting practice. It seems in favor of an influence of the food in the intervening of the acne. Vulgaris acne was the predominant clinical form as described in literature.

Production and Sensory Evaluation of Novel Cheeses Made with Prebiotic Substances: Inulin and Oligofructose  [PDF]
Laura M. Machuca, Yamila E. Rodriguez, Daniela E. Guastavino Meneguini, María E. Bruzzo, María F. Acu?a Ojeda, Marcelo C. Murguía
Food and Nutrition Sciences (FNS) , 2015, DOI: 10.4236/fns.2015.616153
Abstract: In recent years, the processing and consumption of functional foods worldwide have greatly increased. These foods benefit the body functions which improve consumers’ health and also reduce the risk factors that cause the onset of disease. Furthermore, prebiotic substances favor the multiplication of beneficial intestinal bacteria rather than harmful ones. The purpose of this study was to conduct the sensory evaluation of two functional cheeses containing inulin and oligofructose as a distinctive ingredient, including testing a cheese made with conventional ingredients, called control cheese. Affective type tests, which measured the degree of liking or disliking, were conducted using a verbal 7-point hedonic scale. According to the inclusion and exclusion criteria, 57 untrained judges were selected. This study is a quantitative, analytic and experimental-cross design. Statistical analysis of the data was performed by ANOVA with repeated measures. The results show a similar average degree of liking for the three cheeses, above 5 on the scale or “like”. By analyzing the critical level and the result of the Mauchly’s sphericity test, it is concluded that there is no statistically significant difference in the degree of liking for the three cheeses. Therefore, the addition of prebiotics to artisanal cheeses achieves to satisfy consumers and provide them benefits superior to those provided by traditional foods.
Evaluation of presenting conserved foods
Asl Soleimani H,Poor Reza A,Nafisee Gh,Maani S
Tehran University Medical Journal , 1998,
Abstract: Food, it's production and preserving has been one of the most important problems in human life. Limitation of production due to climatic, geographic and papulational situations and conservation due to providance and prosecting for solution of one of the most fundamental human needs, has been discussed much. Difference between the lands, temperature, humidity and rainfall on one hand and texture and accumulation of papulation on the other hand, not only has limited the amount and kind of food production but also has improved the preserving methods as much as possible. Extra production in fertile lands and confirmed need for receiving food in deserts and dry areas, makes the need of exchanging and transfer of food inevitable because of economic and ethical matters and sanitation of food. Avoidance of being contaminated and resistance against decay seems very important and vital. So process of preserving and conserving of eaw or cooked food became a fundamental problem. In previous 200 years, many advanced methods have been designed for preserving food in which the role of conserving and packing in vital often. Because of industrial production, conserved food have a great influence on sanitation of people nutrition, and herefor the rate of diseases from consumption of contaminated food has been reduced in industrial countries and the tensancy of people to use conventional food has been decreased gradually. Because of high cost of industrial conserved food production some people produce conserved foods in the way which is not hygienic. That may have a high risk when ingested. In this article we discuss about unwarranted conserved foods productions.
Non-Toxic Effect of Monascus purpureus Extract on Lactic Acid Bacteria Suggested Their Application in Fermented Foods  [PDF]
Mohan-Kumari Honganoor Puttananjaiah, Mohan Appasaheb Dhale, Vijayalakshmi Govindaswamy
Food and Nutrition Sciences (FNS) , 2011, DOI: 10.4236/fns.2011.28115
Abstract: The effect of Monascus purpureus extract (MPE) on probiotic lactic acid bacteria (LAB) was investigated to ascertain its application in fermented foods. Viable count of LAB was not affected after 24 hours of incubation in Man Rogosa Sharpe (MRS) broth containing MPE. The agar well-diffusion assay did not show any inhibition zone. The biotransformation of isoflavone glycosides by LAB in culture medium supplemented with MPE increased antioxidant activities. These data suggest that, nutritive and biological functionality of fermented foods can be improved by the use of MPE.
The Effect of Trace Elements Accumulation on the Levels of Secondary Metabolites and Antioxidant Activity in Carrots, Onions and Potatoes  [PDF]
Evangelia Flemotomou, Theofanis Molyviatis, Ioannis Zabetakis
Food and Nutrition Sciences (FNS) , 2011, DOI: 10.4236/fns.2011.210143
Abstract: The objective of this work is to correlate the accumulation of trace elements in food tubers with possible alterations of the secondary plant metabolism. Samples of carrots, onions and potatoes grown in the environmentally polluted area of Asopos river in Viotia, Greece and other Greek areas (control) were analysed for carotenoids by HPLC-UV and DPPH antioxidant activity. In carrots, the levels of α-carotene, β-carotene and lutein were quantified and it was found that Asopos samples had statistically significantly lower levels of β-carotene compared to control ones. Also, in potatoes, the levels of lutein in Asopos samples were statistically significantly lower than control ones. However, in onions, the levels of lutein between Asopos and control samples were not found statistically different. In all samples, no statistically significant differences in the levels of DPPH activity (measured as ΙC50: sample levels that cause 50% inhibition of DPPH scavenging activity) were observed. In conclusion, the presence of heavy metals in carrots and potatoes has affected the levels of carotenoids.
Teachers Dietary Practices during School Day in Jeddah, Western Saudi Arabia  [PDF]
Balkees Abed Bakhotmah
Food and Nutrition Sciences (FNS) , 2012, DOI: 10.4236/fns.2012.311203
Abstract: The schools teachers dietary practices during the school day should reflect a healthy dietary pattern both in quality and quantity of foods consumed particularly in countries that witness an epidemic of obesity related Type-2 diabetes mellitus. The objective of this study was to identify the local dietary practices of the schools teachers in Jeddah, western Saudi Arabia. A Cross-section observational study using a pre-designed questionnaire to identify the local pattern of dietary practices during school day of a representative sample of schools teachers was conducted in Jeddah. The questionnaire was piloted and administered to a sample of 140 teachers working in 15 schools across Jeddah. A total of 140 Saudi teachers participated. The mean age of the sample was 34.9 ± 6.1 years. Two thirds (66.4%) were females. Overall, 40.5% were overweight and 22.4% were obese. During the school day, tea and Arabic coffee were the commonest daily consumed drinks (67.9%, 65.7% respectively). Almost half of the sample consumed dates on a daily basis (51.4%). Breads and cheese sandwiches were always consumed by 45% and 33.6% respectively. Two thirds of females 67.7% and 55.3% of males were used to have breakfast and/or snack with their colleagues at school. Males preferred to purchase ready-made traditional foods from outside while females preferred the schools canteens. The percentages of overweight and obesity were higher among males compared to females (46.5 versus 37%) and (25.6% versus 20.5%) respecttively. It is concluded that the dietary practices of Saudi school teachers during school day vary according to gender. Findings indicate the need for dietary modification programs directed towards schools teachers in populations which report high prevalence rates of diabetes of similar cultural backgrounds.
Institutional Foods Development Perspectives Review  [PDF]
Ranganathan Kumar, Tamilselvan Kathiravan, Ramalingam Rajamanickam, Shanmugam Nadanasabapathi
Food and Nutrition Sciences (FNS) , 2013, DOI: 10.4236/fns.2013.49114
Abstract:

Development of food service institution has been initiated by industrialization and has grown rapidly over the last half century. Institutional Food Service includes planning, preparation, distribution and supply of foods outside home. Consumer perceptions towards institutional foods are influenced by marketing, advertising and lifestyle changes. Food service systems/catering units promote new processing methods and bulk packaging of food to conquer problems like skilled labour shortage and reduce the operation cost. This review emphasize on the evolution of food services (vending, industrial food services, school lunch, hospital etc.) and its importance. It also highlights the attributes for making institutional foods more acceptable for consumers and their role of human engineering.

Vended foods in Lagos, Nigeria: A potential reservoir for the spread of emerging strains of drug resistant bacteria  [PDF]
Kabiru Olusegun Akinyem, Muibat O. Fashola, Nene Habib, Esther Akinwande
Health (Health) , 2013, DOI: 10.4236/health.2013.54089
Abstract: Background and Aims: Food is of paramount importance to the sustenance of human health, on that basis this study was initiated with a view to determining bacterial agents associated with the vended foods and to investigating antibacterial resistance of the isolates. Methods: Twelve food samples from vendors were randomly collected from ten locations within Lagos environs. The food samples were analyzed bacteriologically by standard methods. The isolates were identified and subjected to antimicrobial susceptibility testing using standard procedures. Results: The total plate counts of bacteria recorded was between 2.98 × 103 cfu/g in Jollofrice and 4.09 × 104 cfu/g in Salad. Seventy-six bacterial isolates made up of six genera; Escherichia coli, Salmonella Typhimurium, Alcaligenes spp., Klebsiella pneumoniae, Enterobacter spp., Serratia marcensens and Proteus spp. were identified. Most of the bacterial isolates were moderately sensitive to cotrimoxazole, nalidixic acid, amoxicillin and nitrofurantion except in S. Typhimurium with less than 50% susceptibility. Also over 60% of the pathogens isolated were inhibited by ceftazidime, cefpodoxime, and levofloxacin antibiotics and most strains of E. coli
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