scholarly journals KARAKTERISTIK PANGAN FUNGSIONAL DARI PASTA DAN BUBUK KAKAO (Characteristics of Functional Foods from Cocoa Liquor and Cocoa Powder)

2020 ◽  
Vol 15 (2) ◽  
pp. 12
Author(s):  
Sitti Ramlah ◽  
Medan Yumas ◽  
Wahyuni Wahyuni
Keyword(s):  
Functional Foods ◽  
Cocoa Powder

Effect of maternal and postnatal cocoa supplementation on testicles of adult Wistar rats

2020 ◽  
pp. 1-7
Author(s):  
Juliana Lima ◽  
Letícia Cardoso ◽  
Gabrielle Rocha ◽  
Caroline Fernandes-Santos ◽  
Diogo de Souza ◽  
...  
Keyword(s):  
Functional Foods ◽  
Morphological Changes ◽  
Control Group ◽  
Postnatal Life ◽  
Early Weaning ◽  
Adult Rats ◽  
Epithelial Surface ◽  
Cocoa Powder ◽  
Testicular Morphology ◽  
Tubular Diameter

Abstract Early weaning can lead to changes in the morphology of organs in adulthood, and the consumption of functional foods during lactation and postnatal life is believed to prevent these changes. However, it is not known if early weaning affects testicular morphology and if the use of cocoa can prevent that. We studied the effects of maternal and postnatal supplementation of cocoa powder on the testicular morphology of early weaned adult rats. The animals were divided into four groups (n = 6 each), control group, cocoa control group, early weaning (EW) group, and cocoa early weaning (EWCa) group, and were analyzed for 90 d, after which they were euthanized. The animals from the EW group showed a reduction in the tubular diameter and height of the seminiferous epithelium, a decrease in epithelial surface density (Sv), and an increase in the lumen and proper tunic. However, the animals from the EWCa group showed an increase in the diameter and height of the epithelium, an increase in the epithelium Sv, and a decrease in the lumen and the proper tunic. The early weaning promotes morphological changes in the testicles; however, supplementation with cocoa powder can preserve the testicular histoarchitecture.

Diet Quality, a Term Subject to Change over Time

2012 ◽  
Vol 82 (3) ◽  
pp. 144-147 ◽  
Author(s):  
Ibrahim Elmadfa ◽  
Alexa L. Meyer
Keyword(s):  
Diet Quality ◽  
Functional Foods ◽  
Disease Risk ◽  
Well Being ◽  
Industrialized Countries ◽  
Quality Factors ◽  
Long Time ◽  
Quality Diet ◽  
Important Quality ◽  
Health And Well Being

A high-quality diet is one of the foundations of health and well-being. For a long time in human history, diet was chiefly a source of energy and macronutrients meant to still hunger and give the strength for work and activities that were in general much harder than nowadays. Only few persons could afford to emphasize enjoyment. In the assessment of quality, organoleptic properties were major criteria to detect spoilage and oxidative deterioration of food. Today, food hygiene is a quality aspect that is often taken for granted by consumers, despite its lack being at the origin of most food-borne diseases. The discovery of micronutrients entailed fundamental changes of the concept of diet quality. However, non-essential food components with additional health functions were still barely known or not considered important until recently. With the high burden of obesity and its associated diseases on the rise, affluent, industrialized countries have developed an increased interest in these substances, which has led to the development of functional foods to optimize special body functions, reduce disease risk, or even contribute to therapeutic approaches. Indeed, nowadays, high contents of energy, fat, and sugar are factors associated with a lower quality of food, and products with reduced amounts of these components are valued by many consumers. At the same time, enjoyment and convenience are important quality factors, presenting food manufacturers with the dilemma of reconciling low fat content and applicability with good taste and appealing appearance. Functional foods offer an approach to address this challenge. Deeper insights into nutrient-gene interactions may enable personalized nutrition adapted to the special needs of individuals. However, so far, a varied healthy diet remains the best basis for health and well-being.

Herb-based functional foods: from laboratories to the market

Planta Medica ◽  
2011 ◽  
Vol 77 (12) ◽  
Author(s):  
H Tsay
Keyword(s):  
Functional Foods

Health Management-A Review of the Emergent Functional Foods Market in India

2016 ◽  
Vol 5 (1) ◽  
pp. 71
Author(s):  
Ragini N. Mohanty ◽  
Kavita Kalyandurgmath
Keyword(s):  
Functional Foods ◽  
Health Management

FASHIONING HEALTH PARADOXES FOR THE RISE OF FUNCTIONAL FOODS

2017 ◽  
Vol 2017 ◽  
pp. 136-137
Author(s):  
Jenny Young ◽  
◽  
Denise Conroy ◽  
Sara Jaeger
Keyword(s):  
Functional Foods

Functional foods in infant formulae

2004 ◽  
Vol 1 (9) ◽  
pp. 1-14 ◽  
Author(s):  
Wolfram M. Br�ck
Keyword(s):  
Functional Foods ◽  
Infant Formulae
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