scholarly journals A survey of dietary intake in the Medan City community during the COVID-19 pandemic

2021 ◽  
Vol 332 ◽  
pp. 06001
Author(s):  
Posman Sibuea ◽  
Oktrina Yohana Nainggolan
Keyword(s):  
Immune System ◽  
Functional Food ◽  
Fruits And Vegetables ◽  
Food Group ◽  
Consumption Patterns ◽  
Nutritional Content ◽  
Essential Requirement ◽  
City Community ◽  
Functional Drink ◽  
Herbal Infusions

Food is an essential requirement for people to live a healthy, active, and productive existence sustainably. Increasing the nutritional content consumed during the COVID-19 pandemic is one of the critical needs for improving the immune system or body’s response. This research aims to obtain information on people’s food consumption patterns during the COVID-19 pandemic in five sub-districts of Medan City. The study’s findings indicate that individuals depend on nutritious and functional meals, including fruits and vegetables, to enhance body immunity during this pandemic. Moreover, the study observed that 74.4 percent of people consumed food derived from the fruit and vegetable groups as a source of vitamins and minerals. The percentage of food intake from the functional food group was 71.2 percent. Eighty-eight percent of respondents consumed herbal infusions from the spice category as a functional drink as a source of antioxidants. The intake level of diversified foods reaches 68 percent, and the pattern of consumption of varied foods with balanced and safe nutrition has been primarily satisfied.

scholarly journals Functional Food for the Stimulation of the Immune System Against Malaria

2021 ◽  
Author(s):  
Timothy Bamgbose ◽  
Anupkumar R. Anvikar ◽  
Pilar Alberdi ◽  
Isa O. Abdullahi ◽  
Helen I. Inabo ◽  
...  
Keyword(s):  
Immune System ◽  
Functional Food ◽  
Stimulation Of

scholarly journals The Influence of Physical Treatments on Phytochemical Changes in Fresh Produce after Storage and Marketing

Agronomy ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 788
Author(s):  
Elazar Fallik ◽  
Zoran Ilić
Keyword(s):  
Fruits And Vegetables ◽  
Growth Conditions ◽  
Nutritional Content ◽  
Nutrition And Health ◽  
Phytochemical Content ◽  
Post Harvest ◽  
Crop Genetics ◽  
Anti Cancer ◽  
Nutritional Qualities ◽  
Physical Treatments

More food with high nutritional content will be needed to feed the growing global human population, which is expected to reach 10 billion by 2050. Fruits and vegetables contain most of the minerals, micronutrients, and phytonutrients essential for human nutrition and health. The quantity of these phytochemicals depends on crop genetics, weather and environmental factors, growth conditions, and pre-harvest and post-harvest treatments. These phytochemicals are known to have anti-cancer properties and to regulate immunity, in addition to hypolipidemic, antioxidant, anti-aging, hypotensive, hypoglycemic, and other pharmacological properties. Physical treatments have been reported to be effective for managing several post-harvest diseases and physiological disorders. These treatments may affect the external, internal, and nutritional qualities of fruits and vegetables. Therefore, the aim of this review is to summarize the information recently reported regarding the use of physical treatments applied either directly or in combination with other means to maximize and maintain the phytochemical content of fresh and fresh-cut or processed fruits and vegetables.

scholarly journals Impact of Dietary Flavanols on Microbiota, Immunity and Inflammation in Metabolic Diseases

Nutrients ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 850
Author(s):  
María Ángeles Martín ◽  
Sonia Ramos
Keyword(s):  
Immune System ◽  
Fruits And Vegetables ◽  
Metabolic Diseases ◽  
Nuclear Factor Κb ◽  
Low Grade ◽  
Beneficial Effects ◽  
Health And Disease ◽  
Immunological Reactions ◽  
And Function ◽  
Positive Properties

Flavanols are natural occurring polyphenols abundant in fruits and vegetables to which have been attributed to beneficial effects on health, and also against metabolic diseases, such as diabetes, obesity and metabolic syndrome. These positive properties have been associated to the modulation of different molecular pathways, and importantly, to the regulation of immunological reactions (pro-inflammatory cytokines, chemokines, adhesion molecules, nuclear factor-κB [NF-κB], inducible enzymes), and the activity of cells of the immune system. In addition, flavanols can modulate the composition and function of gut microbiome in a prebiotic-like manner, resulting in the positive regulation of metabolic pathways and immune responses, and reduction of low-grade chronic inflammation. Moreover, the biotransformation of flavanols by gut bacteria increases their bioavailability generating a number of metabolites with potential to affect human metabolism, including during metabolic diseases. However, the exact mechanisms by which flavanols act on the microbiota and immune system to influence health and disease remain unclear, especially in humans where these connections have been scarcely explored. This review seeks to summarize recent advances on the complex interaction of flavanols with gut microbiota, immunity and inflammation focus on metabolic diseases.

scholarly journals Elderly Taiwanese who spend more on fruits and vegetables and less on animal-derived foods use less medical services and incur lower medical costs

2016 ◽  
Vol 115 (5) ◽  
pp. 823-833 ◽  
Author(s):  
Yuan-Ting C. Lo ◽  
Mark L. Wahlqvist ◽  
Yi-Chen Huang ◽  
Meei-Shyuan Lee
Keyword(s):  
Older Adults ◽  
Fruits And Vegetables ◽  
Medical Service ◽  
Linear Models ◽  
Medical Costs ◽  
Food Group ◽  
Study Cohort ◽  
Service Utilisation ◽  
Medical Care System ◽  
Hospital Days

AbstractA higher intake of fruits and vegetables (F&V) compared with animal-derived foods is associated with lower risks of all-cause-, cancer- and CVD-related mortalities. However, the association between consumption patterns and medical costs remains unclear. The effects of various food group costs on medical service utilisation and costs were investigated. The study cohort was recruited through the Elderly Nutrition and Health Survey in Taiwan between 1999 and 2000 and followed-up for 8 years until 2006. It comprised free-living elderly participants who provided a 24-h dietary recall. Daily energy-adjusted food group costs were estimated. Annual medical service utilisation and costs for 1445 participants aged 65–79 years were calculated from the National Health Insurance claim data. Generalised linear models were used to appraise the associations between the food group costs and medical service utilisation and costs. Older adults with the highest F&V cost tertile had significantly fewer hospital days (30 %) and total medical costs (19 %), whereas those in the highest animal-derived group had a higher number of hospital days (28 %) and costs (83 %) as well as total medical costs (38 %). Participants in the high F&V and low animal-derived cost groups had the shortest annual hospitalisation stays (5·78 d) and lowest costs (NT$38 600) as well as the lowest total medical costs (NT$75 800), a mean annual saving of NT$45 200/person. Older adults who spend more on F&V and less on animal-derived foods have a reduced medical-care system burden. This provides opportunities for nutritionally related healthcare system investment strategies.

scholarly journals PENENTUAN KADAR VITAMIN C BEBERAPA JENIS CABAI (Capsicum sp.) DENGAN SPEKTROFOTOMETRI UV-VIS

2018 ◽  
Vol 3 (1) ◽  
pp. 1
Author(s):  
Lilis Rosmainar Tambunan ◽  
Widia Ningsih ◽  
Ni Putu Ayu ◽  
Haula Nanda
Keyword(s):  
Free Radicals ◽  
Immune System ◽  
Vitamin C ◽  
Oxidative Damage ◽  
Spectrophotometric Method ◽  
Fruits And Vegetables ◽  
Preliminary Test ◽  
The Body ◽  
Red Pepper ◽  
Pepper Sample

Vitamin C is one of the nutrients that act as antioxidants and effectively overcome free radicals that can damage cells or tissues, including protecting the lens from oxidative damage caused by radiation. Vitamin C is widely found in fruits, and vegetables, one of them in chili. Vitamin C in chili has a function as a good antioxidant for the body (able to increase the immune system absorbed by calcium in the body. This study aims to determine the levels of vitamin C contained in some types of chili using UV-Vis spectrophotometry method and conduct a preliminary test. The highest levels of vitamin C obtained by using spectrophotometric method at 200 nm wavelength were on red curly pepper (50 g/100 g) and followed by chili jablay orange-red (38 g/100 g), green cayenne (29 g/100 g), red pepper large (22 g/100 g), and large green chili (9 g/100 g). While based on preliminary test it was found that all chilies contain saponins, as well as only large red pepper (sample 1) and red curly pepper (sample 4) containing flavonoids Keywords: capsicum, chilly, spectrophotometry

scholarly journals Effect of storage temperatures, O2 concentrations and variety on respiration of mangoes

2011 ◽  
Vol 28 (2) ◽  
pp. 119-128 ◽  
Author(s):  
Jacinth Devanesan ◽  
Alagusundaram Karuppiah ◽  
C. Abirami
Keyword(s):  
Respiration Rate ◽  
Release Rate ◽  
Predictive Models ◽  
Low Temperatures ◽  
Fruits And Vegetables ◽  
Consumption Patterns ◽  
Important Indicator ◽  
Respiration Rates ◽  
Storage Temperatures ◽  
Rate Of Consumption

Effect of storage temperatures, O2 concentrations and variety on respiration of mangoesThe respiration rate of fruits and vegetables is an important indicator of senescence and ethylene production in fruits. Storage temperatures play a major role in the respiration rates of fruits and vegetables. Experiments were conducted to establish the influence of storage temperatures, O2 concentrations and variety on the respiration of mangoes. The study was conducted on two varieties of mangoes namely, cvs ‘Banganapalli’ and ‘Thothapuri’. Experiments were conducted on a single fruit, weighing approximately 500 g and kept in separate glass bottles stored at 12, 20, 28, and 40 °C. Respiration rates were calculated and presented as the rate of release of CO2 or the rate of consumption of O2. Respiration rates decreased with a decrease in temperature from 40 °C to 12 °C, and with a decrease in O2 concentration from 21% to 1% in the micro-environment. The respiration rate was faster in ‘Banganapalli’ than in ‘Thothapuri’ as indicated by the CO2 release rate. The rate of CO2 release was very slow in mangoes stored at 12 °C in both the varieties and the rate decreased from 8.60 to 8.00 ml kg-1 h-1 in ‘Banganapalli’ variety and from 11.00 to 7.80 ml kg-1 h-1 in ‘Thothapuri’ variety. The respiration rates were faster at higher temperatures and remained low and stable at low temperatures. Using the respiration data, predictive models were developed for calculating the CO2 release and O2 consumption patterns.

scholarly journals Consumer Evaluation of the Role of Functional Food Products in Disease Prevention and the Characteristics of Target Groups

Nutrients ◽  
2019 ◽  
Vol 12 (1) ◽  
pp. 69 ◽  
Author(s):  
Brigitta Plasek ◽  
Zoltán Lakner ◽  
Gyula Kasza ◽  
Ágoston Temesi
Keyword(s):  
Immune System ◽  
Cholesterol Level ◽  
Functional Food ◽  
Functional Foods ◽  
Tertiary Education ◽  
Age Groups ◽  
Binary Logistic Regression ◽  
Food Products ◽  
High Cholesterol ◽  
High Cholesterol Level

Our research explores the methods consumers would consider using in order to prevent non-communicable diseases, with consuming functional food products being one of these methods. Previous research has pointed out the importance of missing information such as which diseases worry consumers and what they would use to avoid them. We conducted a personal survey with 1027 people in Hungary about 13 diseases and four prevention methods. We analyzed the results with descriptive statistical methods, binary logistic regression, and random forest. According to our results, the highest proportion of worried respondents think it is justified to consume functional foods for the prevention of digestive problems, a weakened immune system, and high cholesterol level. Our results help to characterize the target group for these three diseases. Completed education plays a key role in choosing functional foods to prevent a weakened immune system. Those with tertiary education are the most likely to choose this prevention method. With the other two diseases, age played a crucial role. All age groups over 36 would be more likely to choose functional foods to prevent digestive problems, whereas in case of high cholesterol level, the 36–50 age group would be more likely to apply this method.

scholarly journals Bioactive Phytochemicals and Functional Food Ingredients in Fruits and Vegetables

2020 ◽  
Vol 21 (9) ◽  
pp. 3278
Author(s):  
Francesca Giampieri ◽  
Maurizio Battino
Keyword(s):  
Functional Food ◽  
Fruits And Vegetables ◽  
Human Diseases ◽  
Food Ingredients ◽  
Bioactive Phytochemicals

Today, it is widely accepted that a plant-based diet produces wellbeing and prevents the onset of several human diseases [...]

scholarly journals Acrylamide Content of Experimental Flatbreads Prepared from Potato, Quinoa, and Wheat Flours with Added Fruit and Vegetable Peels and Mushroom Powders

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 228 ◽  
Author(s):  
Crawford ◽  
Kahlon ◽  
Wang ◽  
Friedman
Keyword(s):  
Functional Food ◽  
Ganoderma Lucidum ◽  
Fruits And Vegetables ◽  
Gluten Free ◽  
Health Promoting ◽  
Potato Peels ◽  
Quinoa Flour ◽  
Wheat Flours ◽  
Cherry Tomatoes ◽  
Food Consumed

Flatbreads are a major food consumed worldwide. To mitigate an undesirable safety aspect of flatbreads that might be associated with the potentially-toxic compound acrylamide, we recently developed recipes using a variety of grains that resulted in the production of low-acrylamide flatbreads. To further enhance the functionality of flatbreads, we have developed, in this work, new experimental flatbreads using potato, quinoa, and wheat flours supplemented with peel powders prepared from commercial nonorganic and organic fruits and vegetables (apples, cherry tomatoes, melons, oranges, pepino melons, sweet potato yams), potato peels, and mushroom powders (Lion’s Mane, Hericium erinaceus; Reishi, Ganoderma lucidum; and Turkey Tail, Trametes versicolor). These additives have all been reported to contain beneficial compositional and health properties. The results of fortification of the baked flatbreads showed either no effect or increases in acrylamide content by unknown mechanisms. Since the additives did not increase the acrylamide content of the quinoa flour flatbreads for the most part, such supplemented quinoa flatbreads have the potential to serve as a nutritional, gluten-free, low-acrylamide, and health-promoting functional food. Mushroom powder-fortified wheat flatbreads with relatively low acrylamide content may also have health benefits.

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