Codex Alimentarius standards affecting fortified foods and supplements

2008 ◽  
Keyword(s):  
Fortified Foods ◽  
Codex Alimentarius

A Review of Recent Patents (2016-2019) on Plant Food Supplements with Potential Application in the Treatment of Neurodegenerative and Metabolic Disorders

2020 ◽  
Vol 11 (2) ◽  
pp. 145-153 ◽  
Author(s):  
Rosalba Leuci ◽  
Leonardo Brunetti ◽  
Antonio Laghezza ◽  
Paolo Tortorella ◽  
Fulvio Loiodice ◽  
...  
Keyword(s):  
Metabolic Disorders ◽  
Food Supplements ◽  
Plant Food ◽  
Fortified Foods ◽  
Patent Review ◽  
Novel Strategy ◽  
Lifestyle Related Diseases ◽  
Near Future ◽  
Prevention And Therapy

In the near future, it is expected that the prevalence of illnesses related to the increasing life expectancies and quality of life, such as neurodegenerative diseases and cardiovascular diseases related to metabolic disorders, will soar to unprecedented levels, leading to high socioeconomic costs. To address this rising threat, natural products are emerging as a novel strategy for the prevention and therapy of these ages- and lifestyle-related diseases, thanks to their high marketability and few side effects. In this patent review, we summarize selected patents for food supplements, functional and fortified foods, filed from 2016 to 2019, categorizing them based on the biological activity of their components.

scholarly journals Vegan Diet Health Benefits in Metabolic Syndrome

Nutrients ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 817
Author(s):  
Giulia Marrone ◽  
Cristina Guerriero ◽  
Daniela Palazzetti ◽  
Paolo Lido ◽  
Alessandro Marolla ◽  
...  
Keyword(s):  
Metabolic Syndrome ◽  
Food Production ◽  
Vegan Diet ◽  
Nutritional Deficiencies ◽  
Animal Origin ◽  
Italian Population ◽  
Degenerative Diseases ◽  
Fortified Foods ◽  
Food Pattern ◽  
The World

Plant-based diets (PBDs) are increasingly consumed by the Italian population and around the world. In particular, among PBDs, the vegan diet is a food pattern characterized by the exclusion of all animal-origin foods. What drives people to adopt this model are mainly ethical, health and environmental reasons. A vegan diet, if well-balanced and varied, can help in achieving and maintaining an optimal state of health. However, this nutritional approach, if not well-balanced, can cause deficiencies in proteins, ω-3 fatty acids, iron, vitamin D and calcium, zinc, iodine and, above all, vitamin B12. Oral food supplements especially fortified foods are recommended in these cases to restore the nutritional deficiencies. A vegan diet generally reduces the risk of developing chronic non-communicable degenerative diseases, such as metabolic syndrome (MetS) and, in addition, requires fewer natural resources for food production than an omnivorous diet. The aim of this review is to analyze the possible impact of the vegan diet on MetS onset and its treatment.

Iron supplementation and iron-fortified foods: a review

2021 ◽  
pp. 1-22
Author(s):  
Yaxing Man ◽  
Tiantian Xu ◽  
Benu Adhikari ◽  
Cunshan Zhou ◽  
Yuchuan Wang ◽  
...  
Keyword(s):  
Iron Supplementation ◽  
Fortified Foods

scholarly journals Enhanced Control of the Fungus Gnat Bradysia odoriphaga (Diptera: Sciaridae) by Co-Application of Clothianidin and Hexaflumuron

Insects ◽  
2021 ◽  
Vol 12 (7) ◽  
pp. 571
Author(s):  
Yongqing Wang ◽  
Kai Wan ◽  
Ruifei Wang ◽  
Jiyingzi Wu ◽  
Ruiquan Hou ◽  
...  
Keyword(s):  
Maximum Residue Limit ◽  
Control Efficacy ◽  
Codex Alimentarius ◽  
Codex Alimentarius Commission ◽  
Application Rates ◽  
Fungus Gnat ◽  
Major Pest ◽  
First Time

The fungus gnat is a major pest of chive in China. Its control has been relied heavily on the application of clothianidin. Due to the intensive application, its control efficacy become reduced. The present study was intended to evaluate co-drenching of clothianidin with hexaflumuron on absorption and dissipation of clothianidin in chive plants and soils and determine the effect of such application on control efficacies. Chive production fields in Guangdong and Hubei Provinces were drenched with clothianidin alone and a mixture of clothianidin and hexaflumuron at low application rates. Concentrations of clothianidin in chive plants and soils were analyzed by HPLC. Results showed that co-application had higher control efficacies against the fungus gnat than clothianidin alone. The co-application enhanced clothianidin absorption and dissipation and extended the half-lives of clothianidin in chive. It was likely that hexaflumuron protected chive roots from larva damage, and healthy roots absorbed more clothianidin, resulting in the extension of the half-lives. Additionally, the terminal residues of clothianidin in chive after 14 days of application were lower than the maximum residue limit in chive set by the Codex Alimentarius Commission. This study for the first time documented that co-application of clothianidin and hexaflumuron improved chive plants in absorption and dissipation of clothianidin and enhanced fungus gnat control efficacies.

Stability of bioactives in flaxseed and flaxseed-fortified foods

2015 ◽  
Vol 77 ◽  
pp. 140-155 ◽  
Author(s):  
Andrea L. Edel ◽  
Michel Aliani ◽  
Grant N. Pierce
Keyword(s):  
Fortified Foods

scholarly journals Towards Oxidatively Stable Emulsions Containing Iron-Loaded Liposomes: The Key Role of Phospholipid-to-Iron Ratio

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1293
Author(s):  
Alime Cengiz ◽  
Karin Schroën ◽  
Claire Berton-Carabin
Keyword(s):  
Oxidative Stability ◽  
Ferrous Sulfate ◽  
Iron Concentration ◽  
Egg Yolk ◽  
Antioxidant Effect ◽  
Crucial Importance ◽  
Fortified Foods ◽  
Oil In Water ◽  
Iron Concentrations

To encapsulate soluble iron, liposomes were prepared using unsaturated phospholipids (phosphatidylcholine from egg yolk), leading to high encapsulation efficiencies (82–99%). The iron concentration affected their oxidative stability: at 0.2 and 1 mM ferrous sulfate, the liposomes were stable, whereas at higher concentrations (10 and 48 mM), phospholipid oxidation was considerably higher. When applied in oil-in-water (O/W) emulsions, emulsions with liposomes containing low iron concentrations were much more stable to lipid oxidation than those added with liposomes containing higher iron concentrations, even though the overall iron concentration was similar (0.1 M). Iron-loaded liposomes thus have an antioxidant effect at high phospholipid-to-iron ratio, but act as pro-oxidants when this ratio is too low, most likely as a result of oxidation of the phospholipids themselves. This non-monotonic effect can be of crucial importance in the design of iron-fortified foods.

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