A Survey on Ethnic Foods and Desserts of Mohr City in Fars

2019 ◽  
Author(s):  
Parmis Badr ◽  
Sedigheh Khademian
Keyword(s):  
Eating Behaviors ◽  
Health Benefits ◽  
Female Students ◽  
Fars Province ◽  
Local Foods ◽  
Local Data ◽  
Potential Health ◽  
Food Ingredients ◽  
City Culture ◽  
The City

Ethnic foods, a distinctive part of a cultural group or nation, have recently attracted scientists’ attention because of their potential health benefits. The city of Mohr in Fars province has an old record in history, dating back to periods of Achaemenids and Sasanids. To collect local data about ethnic foods and desserts of Mohr city, a questionnaire was designed and handed out to students of one high school. Thirty female students, familiar with the city culture and rituals, answered the questionnaire. The average age of respondents was 16.04 ± 0.84 years. The references were women in the families, mostly mothers. Thirteen desserts and fourteen types of food were extracted from questionnaires. Among local foods, Sorou, Sholak, Reshtakou, and Gevzeh were highly mentioned. Halva Khorma, Ranginak, Jollab, Caster, and Dishou had higher numbers among Mohr ethnic desserts. Using local products like date, fish, and wheat as food ingredients was more common. Recording old recipes and eating behaviors of ethnic groups are of great importance. For the next step, health benefits of these dishes are suggested to be deeply studied in further research.

scholarly journals Reclamation of Fishery Processing Waste: A Mini-Review

Molecules ◽  
2019 ◽  
Vol 24 (12) ◽  
pp. 2234 ◽  
Author(s):  
Chi-Hao Wang ◽  
Chien Thang Doan ◽  
Van Bon Nguyen ◽  
Anh Dzung Nguyen ◽  
San-Lang Wang
Keyword(s):  
Functional Food ◽  
Health Benefits ◽  
Processing Waste ◽  
Chemical Modifications ◽  
High Quality ◽  
Potential Health ◽  
Fish Waste ◽  
Food Ingredients ◽  
High Quality Protein ◽  
Unique Source

Seafood such as fish, shellfish, and squid are a unique source of nutrients. However, many marine processing byproducts, such as viscera, shells, heads, and bones, are discarded, even though they are rich sources of structurally diverse bioactive nitrogenous components. Based on emerging evidence of their potential health benefits, these components show significant promise as functional food ingredients. Fish waste components contain significant levels of high-quality protein, which represents a source for biofunctional peptide mining. The chitin contained in shrimp shells, crab shells, and squid pens may also be of value. The components produced by bioconversion are reported to have antioxidative, antimicrobial, anticancer, antihypertensive, antidiabetic, and anticoagulant activities. This review provides an overview of the extraordinary potential of processing fish and chitin-containing seafood byproducts via chemical procedures, enzymatic and fermentation technologies, and chemical modifications, as well as their applications.

scholarly journals Black soya bean and black chia seeds as a source of nutrients and bioactive compounds with health benefits

2020 ◽  
Vol 47 (2) ◽  
pp. 99-107
Author(s):  
Valentina Nikolić ◽  
Slađana Žilić ◽  
Marijana Simić ◽  
Vesna Perić
Keyword(s):  
Protein Content ◽  
Bioactive Compounds ◽  
Health Benefits ◽  
Soya Bean ◽  
Water Soluble ◽  
Cultivated Plants ◽  
Total Phenolic ◽  
Total Proteins ◽  
Potential Health ◽  
Food Ingredients

Recent trends in healthy lifestyle and diet made functional foods rich in quality nutrients and bioactive compounds with potential health benefits highly sought after. Some cultivated plants, such as soya and chia can provide a viable source of nutraceuticals with high fibre, protein, and protective antioxidant potential. The whole-grain flours of black soya beans and black chia seeds were used in this study. Potential nutritive and health-benefitting properties of these flours were compared by assessing their chemical composition and antioxidant profile. The content of dietary fibres such as NDF, ADF, ADL and hemicellulose determined in black chia seed sample was higher than in black soya soya beans which had higher fibre content. The total protein content recorded in black soya beans was almost as twice as high (42.26±0.14%) as chia protein content (25.04±0.20%). Black soya beans had the highest content of water soluble proteins (29.00±0.13% d.m.) with NSI (nitrogen solubility index) acounting for as much as 70.96±0.31% of total proteins, while black chia seeds had the highest content of globulins (14.64±0.07% d.m.) and NSI 58.48±0.27% of total proteins. Both black soya bean and black chia contained a high amount of total phenolic compounds (830.66±5.46 and 1201.94±16.29 mg GAE/kg, respectively) and exhibited a considerable total antioxidant capacity, which makes them good contestants for functional food ingredients with potential health benefits.

scholarly journals Potential health benefits of zinc supplementation for the management of COVID‐19 pandemic

2021 ◽  
Vol 45 (2) ◽  
Author(s):  
Ademola Adetokunbo Oyagbemi ◽  
Temitayo Olabisi Ajibade ◽  
Yapo Guillaume Aboua ◽  
Idayat Titilayo Gbadamosi ◽  
Aduragbenro Deborah A. Adedapo ◽  
...  
Keyword(s):  
Zinc Supplementation ◽  
Health Benefits ◽  
Potential Health

scholarly journals Impact of Bacillus in fermented soybean foods on human health

2021 ◽  
Vol 71 (1) ◽  
Author(s):  
Trishala Gopikrishna ◽  
Harini Keerthana Suresh Kumar ◽  
Kumar Perumal ◽  
Elavarashi Elangovan
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Health Risks ◽  
Health Benefits ◽  
Human Consumption ◽  
Potential Health ◽  
Fermented Soybean ◽  
Food Pathogens ◽  
Depth Analysis ◽  
Fermented Soybean Foods

Abstract Purpose Fermented soybean foods (FSF) is popularly consumed in the South-East Asian countries. Bacillus species, a predominant microorganism present in these foods, have demonstrated beneficial and deleterious impacts on human health. These microorganisms produce bioactive compounds during fermentation that have beneficial impacts in improving human health. However, the health risks associated with FSF, food pathogens, biogenic amines (BAs) production, and late-onset anaphylaxis, remain a concern. The purpose of this review is to present an in-depth analysis of positive and negative impacts as a result of consumption of FSF along with the measures to alleviate health risks for human consumption. Methods This review was composed by scrutinizing contemporary literature of peer-reviewed publications related to Bacillus and FSF. Based on the results from academic journals, this review paper was categorized into FSF, role of Bacillus species in these foods, process of fermentation, beneficial, and adverse influence of these foods along with methods to improve food safety. Special emphasis was given to the potential benefits of bioactive compounds released during fermentation of soybean by Bacillus species. Results The nutritional and functional properties of FSF are well-appreciated, due to the release of peptides and mucilage, which have shown health benefits: in managing cardiac disease, gastric disease, cancer, allergies, hepatic disease, obesity, immune disorders, and especially microbial infections due to the presence of probiotic property, which is a potential alternative to antibiotics. Efficient interventions were established to mitigate pitfalls like the techniques to reduce BAs and food pathogens and by using a defined starter culture to improve the safety and quality of these foods. Conclusion Despite some of the detrimental effects produced by these foods, potential health benefits have been observed. Therefore, soybean foods fermented by Bacillus can be a promising food by integrating effective measures for maintaining safety and quality for human consumption. Further, in vivo analysis on the activity and dietary interventions of bioactive compounds among animal models and human volunteers are yet to be achieved which is essential to commercialize them for safe consumption by humans, especially immunocompromised patients.

scholarly journals The effect of nutrition education based on PRECEDE model on iron deficiency anemia among female students

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Ali Khani Jeihooni ◽  
Sanaz Hoshyar ◽  
Pooyan Afzali Harsini ◽  
Tayebeh Rakhshani
Keyword(s):  
Iron Deficiency ◽  
Nutrition Education ◽  
Blood Level ◽  
Iron Deficiency Anemia ◽  
Female Students ◽  
Deficiency Anemia ◽  
Fars Province ◽  
Significant Difference ◽  
The Mean ◽  
Experimental Group

Abstract Background Iron deficiency anemia disrupts the concentration of adolescent girls; reduces their academic achievement, productivity, and physical strength, and increases the risk of infection. This research aim was to evaluate the effectiveness of the PRECEDE model nutrition education on iron deficiency anemia among female students of Fasa City, Fars Province, Iran. Methods This quasi-experimental study was done on 160 students (80 experimental and 80 control groups) who were selected using a random sampling method in Fasa City, Fars Province, Iran, in 2018–2019. The educational intervention included six sessions based PRECEDE model for 45 or 50 min. A scale of this study consisted of two parts; demographic information, and PRECEDE constructs were used to determine the nutritional behaviors status concluding preventing iron deficiency anemia and hemoglobin, hematocrit, and ferritin blood level in two (before and 4 months after intervention) times. Results In the experimental group of the students the mean age was 13.85 + 1.72 years and in the controlled group was 13.60 + 1.81 years. Moreover, there was no significant difference in the PRECEDE constructs, and nutritional behaviors preventing iron deficiency anemia before the intervention in two groups of study. However, the experimental group showed a significant increase 4 months after the intervention. Also, there was no significant difference in the mean score of hemoglobin, hematocrit, and ferritin blood level between the two groups before the intervention. However, in ferritin level, a significant increase was shown in 4 months after the intervention in the experiential group. Conclusions Based on results, the nutrition intervention education base on PRECEDE model has a positive effect to improve iron deficiency anemia preventive behaviors in female students.

scholarly journals Valorization of pikliz: a spicy meal garnishment in Haitian cuisine

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
James Louis-Jean ◽  
Debbie Sanon ◽  
Kevin Louis-Jean ◽  
Nicole Sanon ◽  
Ruthonce Stvil Louis-Jean ◽  
...  
Keyword(s):  
National Identity ◽  
Health Benefits ◽  
Relevant Information ◽  
Metabolic Process ◽  
Vitamin B ◽  
Fermented Foods ◽  
Biochemical Process ◽  
Potential Health ◽  
Nutritional Values ◽  
Underlying Mechanisms

AbstractThe biochemical process of fermentation (zymology) is widely practical for foods and beverages. This metabolic process involves microorganisms (bacteria) and their enzymes in the preparation and preservation of foods. Many studies have shown that fermented foods and beverages have various documented health benefits to humans, such as being high in vitamin b, and, among other benefits, having atherogenic and anticarcinogenic properties. This communication discusses the significance of fermentation in Haitian cuisine by focusing on pikliz—a spicy fermented meal garnishment that is widely popular among Haitian dishes. This analysis provides relevant information on Haitian cuisine while examining the underlying mechanisms, compositions, properties, nutritional values, and potential health benefits of pikliz. This spicy meal garnishment represents the regional, ethnic, and national identity of Haitians living in Haiti and abroad.

Potential health benefits of controlling dust emissions in Beijing

2016 ◽  
Vol 213 ◽  
pp. 850-859 ◽  
Author(s):  
Jing Meng ◽  
Junfeng Liu ◽  
Songmiao Fan ◽  
Chuyun Kang ◽  
Kan Yi ◽  
...  
Keyword(s):  
Health Benefits ◽  
Potential Health ◽  
Dust Emissions

Cannabinoids and myocardial ischemia: Novel insights, updated mechanisms, and implications for myocardial infarction

2021 ◽  
Vol 28 ◽  
Author(s):  
Karim Seif El-Dahan ◽  
Dima Machtoub ◽  
Gaelle Massoud ◽  
Suzanne A. Nasser ◽  
Bassam Hamam ◽  
...  
Keyword(s):  
Myocardial Infarction ◽  
Cardiovascular Events ◽  
Illicit Drugs ◽  
Supply And Demand ◽  
Health Benefits ◽  
Cell Types ◽  
Cellular Mechanisms ◽  
Potential Health ◽  
Organ Systems ◽  
Increased Risk

: Cannabis is the most widely trafficked and abused illicit drug due to its calming psychoactive properties. It has been increasingly recognized as having potential health benefits and relatively less adverse health effects as compared to other illicit drugs; however, growing evidence clearly indicates that cannabis is associated with considerable adverse cardiovascular events. Recent studies have linked cannabis use to myocardial infarction (MI); yet, very little is known about the underlying mechanisms. A MI is a cardiovascular disease characterized by a mismatch in the oxygen supply and demand of the heart, resulting in ischemia and subsequent necrosis of the myocardium. Since cannabis is increasingly being considered a risk factor for MI, there is a growing need for better appreciating its potential health benefits and consequences. Here, we discuss the cellular mechanisms of cannabis that lead to an increased risk of MI. We provide a thorough and critical analysis of cannabinoids’ actions, which include modulation of adipocyte biology, regional fat distribution, and atherosclerosis, as well as precipitation of hemodynamic stressors relevant in the setting of a MI. By critically dissecting the modulation of signaling pathways in multiple cell types, this paper highlights the mechanisms through which cannabis may trigger life-threatening cardiovascular events. This then provides a framework for future pharmacological studies which can identify targets or develop drugs that modulate cannabis’ effects on the cardiovascular system as well as other organ systems. Cannabis’ impact on the autonomic outflow, vascular smooth muscle cells, myocardium, cortisol levels and other hemodynamic changes are also mechanistically reviewed.

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