scholarly journals Nutritional and Antioxidant Value of Horticulturae Products

Horticulturae ◽  
2021 ◽  
Vol 8 (1) ◽  
pp. 4
Author(s):  
Lucia Guidi ◽  
Luigi De Bellis ◽  
Alberto Pardossi
Keyword(s):  
Chronic Diseases ◽  
Health Benefits ◽  
Fruit And Vegetables

The recent growing interest towards the nutraceutical and antioxidant value of fruit and vegetables has arisen from their content of phytochemicals, which provide desirable health benefits, beyond basic nutrition, to reduce the risk of major chronic diseases [...]

scholarly journals Nutraceutical potentials of synergic foods: a systematic review

2019 ◽  
Vol 6 (1) ◽  
Author(s):  
Tharani Devi Natarajan ◽  
Janci Rani Ramasamy ◽  
Kirthika Palanisamy
Keyword(s):  
Chronic Diseases ◽  
Health Benefits ◽  
Nutrient Deficiency ◽  
Value Added ◽  
Well Being ◽  
Active Role ◽  
The Body ◽  
Health Food ◽  
Potential Health ◽  
Nutrition Research

AbstractFood synergy is a concept of linking foods to health. Food consists of mixtures of nutrients, serving as a fuel for the body. When synergistic foods are put together, the evidence for potential health benefits becomes stronger than individual foods. Nutrient deficiency is a known phenomenon in many individuals, and synergy plays a very important role in combating the nutritional deficiency. Today’s consumer expresses high interest to build knowledge on the active role of food in their well-being, as well as in the prevention of non-transmissible chronic diseases. Functional foods and their active compounds play a vital role in preventing chronic diseases, improving immunity, and decreasing infections. The concept of synergy is an overthinking in nutrition research which can enhance effective dietary planning value added to the forthcoming nutrition research. This paper gives an overview of various synergic combinations of food components and their interactions within the food and with the human system to attain ideal health benefits.

scholarly journals The addition of raspberries and blueberries to a starch-based food does not alter the glycaemic response

2011 ◽  
Vol 106 (3) ◽  
pp. 335-338 ◽  
Author(s):  
Miriam E. Clegg ◽  
Megan Pratt ◽  
Ciara M. Meade ◽  
C. Jeya K. Henry
Keyword(s):  
Blood Glucose ◽  
Carbohydrate Metabolism ◽  
Health Benefits ◽  
Area Under The Curve ◽  
Fruit And Vegetables ◽  
Postprandial Hyperglycaemia ◽  
Glycaemic Response ◽  
Postprandial Glycaemia ◽  
Starchy Food ◽  
Reduce Blood Glucose

It is now known that health benefits associated with diets rich in fruit and vegetables may be partly derived from intake of polyphenols. Berry polyphenols may influence carbohydrate metabolism and absorption and hence postprandial glycaemia. To date, studies related to polyphenol effects on the glycaemic response have been completed only in liquids using either monosaccharides or disaccharides. It remains to be determined whether berries known to be rich in polyphenols can reduce the glycaemic response (GR) to a solid polysaccharide meal. The aim of the present study was to investigate whether berries alter postprandial hyperglycaemia and consequently the GR to a starchy food. Blood glucose was tested on seven occasions, on three occasions using a reference food and on four occasions using pancakes supplemented with either raspberries or blueberries or control pancakes containing similar amounts of fructose and glucose. Results showed that there were no differences in GR (blueberry 51·3 (sem5·7); raspberry 54·7 (sem5·6); blueberry control 43·9 (sem4·2); raspberry control 41·8 (sem6·4)), GR area under the curve or satiety index between any of the tests. The present study indicates that the ability of berries to reduce blood glucose from starch-based foods is unsubstantiated.

scholarly journals Health Effects of Plant Foods and the Possibility of Reducing Health Risk

2020 ◽  
Author(s):  
Martina Valachovičová ◽  
Lucia Bírošová
Keyword(s):  
Health Risk ◽  
Health Effects ◽  
Chronic Diseases ◽  
Inverse Relationship ◽  
Health Benefits ◽  
Vegetarian Diet ◽  
Plant Foods ◽  
Potential Risks ◽  
Food Commodities ◽  
Nutritional Studies

Many nutritional studies point to an inverse relationship between diet with predominant consumption of plant foods and the incidence of diseases of civilization. The health benefits of plant foods come from a sufficient intake of protective nutrients, which are key food commodities of the vegetarian diet. These include vegetables, fruits, whole grains, legumes and oilseeds, including various types of nuts. The nutritional and non-nutritional components of plant foods reduce the risk of chronic diseases by various mechanisms, so a well-planned vegetarian diet is nutritionally adequate, fully healthy and able to provide health benefits in the prevention of many diseases. The data we find agree that the benefits far outweigh the potential risks.

scholarly journals Reactions to an Online Demonstration of the Effect of Increased Fruit and Vegetable Consumption on Appearance: Survey

2019 ◽  
Author(s):  
Patrick Cairns ◽  
Gozde Ozakinci ◽  
David Ian Perrett
Keyword(s):  
Socioeconomic Status ◽  
Vegetable Consumption ◽  
Health Benefits ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetables ◽  
Skin Colour ◽  
Fruit And Vegetable ◽  
Orange Pigment ◽  
The Impact ◽  
Colour Appearance

AbstractBackgroundInadequate fruit and vegetable consumption causes a considerable disease burden and premature mortality. Despite considerable public health promotion of a healthy diet the average consumption is still below recommended levels. Fruit and vegetable consumption influences human skin colour, increasing red/yellow/orange pigment in the skin. Given that this colour is deemed attractive and healthy-looking, the appearance benefit may provide motivation to eat more fruit and vegetables. Such appearance motivation could be particularly effective in young individuals who currently eat least fruit and vegetables.ObjectivesTo assess how widely the impact of diet on skin colour is known within the UK. To compare the strength of motivation to eat fruit and vegetables based on health and appearance benefits and to compare the effect of different UK demographics on motivation.MethodsFour groups of UK residents (N = 200 each group) were recruited through the Prolific online platform. Groups comprised younger (aged 18-24) and older adults (aged 40-60) of low and high self-reported socioeconomic status (1-5 and 6-10 on a 10-point rating scale). Facial images simulating the skin colour associated with low and high fruit and vegetable diets were shown to participants. Questionnaires were used to assess (1) background knowledge of the health and skin colour effects of dietary fruit and vegetables; (2) the specific motivational impact of the skin colour illustration and (3) the relative importance of motivation to consume fruit and vegetables arising from health and skin colour appearance benefits.Results(1) 61% of all participants were unaware of the dietary–skin colour association. (2) 57% of participants found the simple demonstration of the dietary impact on skin colour positively motivating to eat more fruit and vegetables. The visual demonstration was equally motivating for participants of high and low self-reported socioeconomic status (P = .63) and different ethnic backgrounds (White N = 453, Black N = 182, Asian N = 87, P = .22). Health benefits from a diet high in fruit and vegetables were regarded as more motivating than skin colour appearance benefits. The appearance benefits of a high fruit and vegetable diet (compared to the health benefits) were relatively more important for the younger participants (Mann-Whitney U = 96,263, P < .001) and for women (N = 489) than for men (N = 310, U = 83,763, P = .01).ConclusionsThese findings indicate that promotion of the skin colour effects of diets high in fruit and vegetables could provide additional motivation for a healthier diet. Our study indicates the wide appeal of appearance benefits from dietary fruit and vegetable (across ethnicity and socioeconomic status) and particularly amongst young adults where inadequate diet is most prevalent.

scholarly journals Anthocyanins: From Mechanisms of Regulation in Plants to Health Benefits in Foods

2021 ◽  
Vol 12 ◽  
Author(s):  
Francesca Cappellini ◽  
Alessandra Marinelli ◽  
Marta Toccaceli ◽  
Chiara Tonelli ◽  
Katia Petroni
Keyword(s):  
Chronic Diseases ◽  
Plant Species ◽  
Translational Regulation ◽  
Molecular Mechanisms ◽  
Anthocyanin Biosynthesis ◽  
Biological Activities ◽  
Health Benefits ◽  
Protective Effects ◽  
Human Diet ◽  
Important Health

Anthocyanins represent the major red, purple, and blue pigments in many flowers, fruits, vegetables, and cereals. They are also recognized as important health-promoting components in the human diet with protective effects against many chronic diseases, including cardiovascular diseases, obesity, and cancer. Anthocyanin biosynthesis has been studied extensively, and both biosynthetic and key regulatory genes have been isolated in many plant species. Here, we will provide an overview of recent progress in understanding the anthocyanin biosynthetic pathway in plants, focusing on the transcription factors controlling activation or repression of anthocyanin accumulation in cereals and fruits of different plant species, with special emphasis on the differences in molecular mechanisms between monocot and dicot plants. Recently, new insight into the transcriptional regulation of the anthocyanin biosynthesis, including positive and negative feedback control as well as epigenetic and post-translational regulation of MYB-bHLH-WD40 complexes, has been gained. We will consider how knowledge of regulatory mechanisms has helped to produce anthocyanin-enriched foods through conventional breeding and metabolic engineering. Additionally, we will briefly discuss the biological activities of anthocyanins as components of the human diet and recent findings demonstrating the important health benefits of anthocyanin-rich foods against chronic diseases.

scholarly journals Potential Health Benefits of Fruits and Vegetables

2021 ◽  
Vol 11 (19) ◽  
pp. 8951
Author(s):  
Luca Mazzoni ◽  
Maria Teresa Ariza Fernández ◽  
Franco Capocasa
Keyword(s):  
Chronic Diseases ◽  
Fruits And Vegetables ◽  
Health Benefits ◽  
Potential Health ◽  
Balanced Diet

In recent decades, the consciousness of consumers regarding the importance of a balanced diet to prevent the occurrence of chronic diseases has significantly increased [...]

scholarly journals Health benefits of fucoxanthin in the prevention of chronic diseases

2020 ◽  
Vol 1865 (11) ◽  
pp. 158618 ◽  
Author(s):  
Minkyung Bae ◽  
Mi-Bo Kim ◽  
Young-Ki Park ◽  
Ji-Young Lee
Keyword(s):  
Chronic Diseases ◽  
Health Benefits

scholarly journals A time to fast

Science ◽  
2018 ◽  
Vol 362 (6416) ◽  
pp. 770-775 ◽  
Author(s):  
Andrea Di Francesco ◽  
Clara Di Germanio ◽  
Michel Bernier ◽  
Rafael de Cabo
Keyword(s):  
Chronic Diseases ◽  
Energy Intake ◽  
Health Benefits ◽  
Caloric Intake ◽  
Nutrient Composition ◽  
Meal Size ◽  
Energy Utilization ◽  
Future Research ◽  
Physiological Processes ◽  
Repair Mechanisms

Nutrient composition and caloric intake have traditionally been used to devise optimized diets for various phases of life. Adjustment of meal size and frequency have emerged as powerful tools to ameliorate and postpone the onset of disease and delay aging, whereas periods of fasting, with or without reduced energy intake, can have profound health benefits. The underlying physiological processes involve periodic shifts of metabolic fuel sources, promotion of repair mechanisms, and the optimization of energy utilization for cellular and organismal health. Future research endeavors should be directed to the integration of a balanced nutritious diet with controlled meal size and patterns and periods of fasting to develop better strategies to prevent, postpone, and treat the socioeconomical burden of chronic diseases associated with aging.

scholarly journals The health benefits of selective taxation as an economic instrument in relation to IHD and nutrition-related cancers

2013 ◽  
Vol 16 (12) ◽  
pp. 2124-2131 ◽  
Author(s):  
Astrid L Holm ◽  
Mai-Britt Laursen ◽  
Maria Koch ◽  
Jørgen D Jensen ◽  
Finn Diderichsen
Keyword(s):  
Health Effects ◽  
Burden Of Disease ◽  
Health Benefits ◽  
Value Added ◽  
Fruit And Vegetables ◽  
Exposure Level ◽  
Danish Population ◽  
Potential Health ◽  
Life Years ◽  
Potential Impact

AbstractObjectiveThe present study aimed to estimate the health benefits of selective taxation of healthy and unhealthy food commodities in relation to CVD and nutrition-related cancers.DesignThe potential health effects of a selective taxation scenario were estimated as changes in the burden of disease, measured by disability-adjusted life years, from health outcomes affected by the changes in food intake. The change in burden of a disease was calculated as the change in incidence of the disease due to a modified exposure level, using the potential impact fraction. Estimates of relative risk for the associations between various foods and relevant diseases were found through a literature search and used in the calculation of potential impact fractions.SettingThe study was based in Denmark, estimating the health effects of a Danish selective taxation scenario.SubjectsThe potential health effects of selective taxation were modelled for the adult Danish population.ResultsHalving the rate of value-added tax on fruit and vegetables and increasing the tax on fats would result in moderate reductions in the burden of disease from IHD, ischaemic stroke, and colorectal, lung and breast cancer (0·4–2·4 % change). The largest effect could be obtained through increased intake of fruit and vegetables (0·9–2·4 %).ConclusionsApplying selective taxation to healthy and unhealthy foods can moderately reduce the burden of disease in the Danish population.

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