scholarly journals Effects of anti-Tuberculosis Drugs on the Level of some Nutritional Factors Among Patients with tuberculosis

2021 ◽  
Vol 7 (6) ◽  
Keyword(s):  
Nutritional Factors

The influence of nutritional factors on metabolism of growing fattening pigs in conditions of technological stress

2019 ◽  
Vol 332 (9) ◽  
pp. 49-54
Author(s):  
R.V. Nekrasov ◽  
◽  
M.G. Chabaev ◽  
N.V. Bogolyubova ◽  
E.Yu. Tsis ◽  
...  
Keyword(s):  
Nutritional Factors ◽  
Fattening Pigs ◽  
Technological Stress

Nutritional aspects and their influences on the pathophysiology of

2014 ◽  
Vol 23 (1) ◽  
pp. 33
Author(s):  
Nathalia Liberato Nascimento ◽  
Iwyson Henrique Fernandes da Costa ◽  
Rivelilson Mendes de Freitas
Keyword(s):  
Alzheimer’S Disease ◽  
Alzheimer's Disease ◽  
Fatty Acids ◽  
Folic Acid ◽  
Saturated Fatty Acids ◽  
Free Radical Scavengers ◽  
Radical Scavengers ◽  
High Intake ◽  
Neuroprotective Effects ◽  
Nutritional Factors

The objective of this study was to conduct a review about the nutritional aspects and their influences on the pathophysiology of Alzheimer’s disease. The review describes the pathophysiology of Alzheimer’s disease, the generally indicated diets, and the nutritional factors that may aggravate the disease based on a literature review using the following keywords in English and Portuguese: “Alzheimer’s disease”, “physiopathology”, “nutritional aspects”, and “antioxidants”. A total of 100 articles were found, 48 in Lilacs and 52 in MedLine, but only 54 articles were selected for the review. The use of antioxidants as free radical scavengers is generally indicated in diets for Alzheimer’s patients. Studies also suggest that caffeine, vitamin B12, and folic acid have neuroprotective effects. Cohort studies found that a high intake of saturated fatty acids and obesity increase the risk of Alzheimer’s disease. People with Alzheimer’s disease should avoid diets high in carbohydrates and saturated fats, and prefer foods high in antioxidants.Keywords: Alzheimer disease; Antioxidants; Neurophysiology; Review literture as topic.

Effects of H-FABP gene polymorphisms and nutritional factors on pork quality

2009 ◽  
Vol 31 (7) ◽  
pp. 713-718 ◽  
Author(s):  
Chang-Long LI ◽  
Xiao-Ying SA ◽  
He MENG ◽  
Yu-Chun PAN
Keyword(s):  
Gene Polymorphisms ◽  
Pork Quality ◽  
Nutritional Factors ◽  
I Gene

Environmental lead toxicity and nutritional factors

2007 ◽  
Vol 26 (4) ◽  
pp. 400-408 ◽  
Author(s):  
Maqusood Ahamed ◽  
Mohd. Kaleem Javed Siddiqui
Keyword(s):  
Lead Toxicity ◽  
Nutritional Factors ◽  
Environmental Lead

scholarly journals Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 63
Author(s):  
Mrinal Samtiya ◽  
Rotimi E. Aluko ◽  
Anil Kumar Puniya ◽  
Tejpal Dhewa
Keyword(s):  
Human Body ◽  
Crucial Role ◽  
Trace Minerals ◽  
Processing Methods ◽  
Nutritional Factors ◽  
Nutrient Requirement ◽  
Plant Foods ◽  
Mineral Bioavailability ◽  
Proper Functioning ◽  
Concise Review

Plant-based foods are rich sources of vitamins and essential micronutrients. For the proper functioning of the human body and their crucial role, trace minerals (iron, zinc, magnesium, manganese, etc.) are required in appropriate amounts. Cereals and pulses are the chief sources of these trace minerals. Despite these minerals, adequate consumption of plant foods cannot fulfill the human body’s total nutrient requirement. Plant foods also contain ample amounts of anti-nutritional factors such as phytate, tannins, phenols, oxalates, etc. These factors can compromise the bioavailability of several essential micronutrients in plant foods. However, literature reports show that fermentation and related processing methods can improve nutrient and mineral bioavailability of plant foods. In this review, studies related to fermentation methods that can be used to improve micronutrient bioavailability in plant foods are discussed.

scholarly journals NUTRITIONAL FACTORS IN FATTY ACID SYNTHESIS BY TISSUE SLICES IN VITRO

1952 ◽  
Vol 197 (1) ◽  
pp. 181-191 ◽  
Author(s):  
Grace. Medes ◽  
Alice. Thomas ◽  
Sidney. Weinhouse
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Synthesis ◽  
Acid Synthesis ◽  
Tissue Slices ◽  
Nutritional Factors

Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition

2020 ◽  
pp. 103159
Author(s):  
Sonja Jakovetić Tanasković ◽  
Nataša Šekuljica ◽  
Jelena Jovanović ◽  
Ivana Gazikalović ◽  
Sanja Grbavčić ◽  
...  
Keyword(s):  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Food Component ◽  
Nutritional Factors

scholarly journals ADDITIONAL NUTRITIONAL FACTORS REQUIRED BY THE RAT

1939 ◽  
Vol 127 (1) ◽  
pp. 23-42
Author(s):  
J.J. Oleson ◽  
H.R. Bird ◽  
C.A. Elvehjem ◽  
E.B. Hart
Keyword(s):  
Nutritional Factors
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