Antioxidants from macroalgae: potential applications in human health and nutrition

ALGAE ◽  
2010 ◽  
Vol 25 (4) ◽  
pp. 155-171 ◽  
Author(s):  
M. Lynn Cornish ◽  
David J. Garbary
Keyword(s):  
Human Health ◽  
Health And Nutrition ◽  
Potential Applications

scholarly journals Bovine Colostrum and Its Potential for Human Health and Nutrition

2021 ◽  
Vol 8 ◽  
Author(s):  
Ayşenur Arslan ◽  
Merve Kaplan ◽  
Hatice Duman ◽  
Ayşe Bayraktar ◽  
Melih Ertürk ◽  
...  
Keyword(s):  
Human Health ◽  
Post Partum ◽  
Bovine Colostrum ◽  
Bioactive Molecules ◽  
Human Populations ◽  
Mature Milk ◽  
Processing Technologies ◽  
Health And Nutrition ◽  
Potential Applications ◽  
History Of

Colostrum is the first milk produced post-partum by mammals and is compositionally distinct from mature milk. Bovine colostrum has a long history of consumption by humans, and there have been a number of studies investigating its potential for applications in human nutrition and health. Extensive characterization of the constituent fractions has identified a wealth of potentially bioactive molecules, their potential for shaping neonatal development, and the potential for their application beyond the neonatal period. Proteins, fats, glycans, minerals, and vitamins are abundant in colostrum, and advances in dairy processing technologies have enabled the advancement of bovine colostrum from relative limitations of a fresh and unprocessed food to a variety of potential applications. In these forms, clinical studies have examined bovine colostrum as having the substantial potential to improve human health. This review discusses the macro-and micronutrient composition of colostrum as well as describing well-characterized bioactives found in bovine colostrum and their potential for human health. Current gaps in knowledge are also identified and future directions are considered in order to elevate the potential for bovine colostrum as a component of a healthy diet for a variety of relevant human populations.

Emerging Nutrition Gaps in a World of Affluence - Micronutrient Intake and Status Globally

2011 ◽  
Vol 81 (4) ◽  
pp. 238-239 ◽  
Author(s):  
Manfred Eggersdorfer ◽  
Paul Walter
Keyword(s):  
Developing Countries ◽  
Human Health ◽  
Old Age ◽  
Molecular Basis ◽  
Health Benefit ◽  
Developed Countries ◽  
Micronutrient Deficiencies ◽  
New Science ◽  
Health And Nutrition ◽  
Micronutrient Intake

Nutrition is important for human health in all stages of life - from conception to old age. Today we know much more about the molecular basis of nutrition. Most importantly, we have learnt that micronutrients, among other factors, interact with genes, and new science is increasingly providing more tools to clarify this interrelation between health and nutrition. Sufficient intake of vitamins is essential to achieve maximum health benefit. It is well established that in developing countries, millions of people still suffer from micronutrient deficiencies. However, it is far less recognized that we face micronutrient insufficiencies also in developed countries.

scholarly journals A Brief Review on Challenges in Design and Development of Nanorobots for Medical Applications

2021 ◽  
Vol 11 (21) ◽  
pp. 10385
Author(s):  
Gautham Giri ◽  
Yaser Maddahi ◽  
Kourosh Zareinia
Keyword(s):  
Drug Delivery ◽  
Human Health ◽  
Data Transmission ◽  
Medical Applications ◽  
Design And Development ◽  
Navigation Data ◽  
Innovative Idea ◽  
Potential Applications ◽  
Scale Down ◽  
Manufacturing Techniques

Robotics is a rapidly growing field, and the innovative idea to scale down the size of robots to the nanometer level has paved a new way of treating human health. Nanorobots have become the focus of many researchers aiming to explore their many potential applications in medicine. This paper focuses on manufacturing techniques involved in the fabrication of nanorobots and their associated challenges in terms of design architecture, sensors, actuators, powering, navigation, data transmission, followed by challenges in applications. In addition, an overview of various nanorobotic systems addresses different architectures of a nanorobot. Moreover, multiple medical applications, such as oncology, drug delivery, and surgery, are reviewed and summarized.

scholarly journals Cooking at Home, Fast Food, Meat Consumption, and Dietary Carbon Footprint among US Adults

2022 ◽  
Vol 19 (2) ◽  
pp. 853
Author(s):  
Julia A. Wolfson ◽  
Amelia M. Willits-Smith ◽  
Cindy W. Leung ◽  
Martin C. Heller ◽  
Donald Rose
Keyword(s):  
Human Health ◽  
Carbon Footprint ◽  
Diet Quality ◽  
Environmental Sustainability ◽  
Fast Food ◽  
Dietary Recall ◽  
Health And Nutrition ◽  
Recall Data ◽  
Eating Fast ◽  
At Home

Shifting consumer behavior towards more sustainable diets can benefit environmental sustainability and human health. Although more frequent home cooking is associated with a better diet quality and fast-food consumption with worse diet quality, the environmental impact of diets based on frequency of cooking or eating fast food is not well understood. The objective of this study was to investigate whether the frequency of cooking dinner at home or eating fast food is associated with dietary greenhouse gas emissions (GHGE). We linked 24-h dietary recall data from adult respondents in the 2007–2010 National Health and Nutrition Examination Survey (NHANES) (N = 11,469) to a database of GHGE factors to obtain a measure of dietary GHGE (kgCO2-eq/2000 kcal) (the sum of emissions released in the production of food for an individual’s diet), adjusted by energy intake (kgCO2-eq/2000 kcal). We examined associations between frequency of cooking dinner (the only meal for which cooking frequency was measured), frequency of eating fast food, and dietary GHGE and protein sources (beef, pork, poultry, other meat, and fish and seafood (g/2000 kcal)) using generalized linearized regression models that controlled for age, sex, and other socio-economic characteristics. Greater cooking frequency was associated with higher dietary GHGE. In fully adjusted models, cooking 5–6 times/week was associated with an additional 0.058 kgCO2-eq/2000 kcal (SE 0.033) and cooking 7 times/week was associated with an additional 0.057 kgCO2-eq/2000 kcal (SE 0.027) when compared to cooking 0–2 times/week. Individuals in households who cooked dinner more frequently consumed significantly more meat, poultry, and fish (cooking 7 times/week: 148.7 g/2000 kcal vs. cooking 0–2 times/week: 135.4 g/2000 kcal, p-trend = 0.005), which could explain the association with a higher carbon footprint diet. There were few associations of note between fast-food frequency and GHGE. Policies and interventions that reduce consumption of meat and increase consumption of plants when both cooking meals at home and eating meals out are needed to shift toward diets that will be beneficial for both human health and the health of the planet.

scholarly journals Probiotic: An Uprising Human Health Concept

2021 ◽  
Author(s):  
Amishi Bhatt ◽  
Dhyey Kothari ◽  
Charmy Kothari ◽  
Ramesh Kothari
Keyword(s):  
Gut Microbiota ◽  
Human Health ◽  
Scientific Evidence ◽  
Vital Role ◽  
Health Food ◽  
Food Industries ◽  
Health Concept ◽  
Agricultural Applications ◽  
Potential Applications ◽  
Metabolic Activities

Most of our gut microbiota live with us in a mutually beneficial life-long relationship. The gut microbiota plays a vital role in the host’s overall health through its metabolic activities. Human microbiota might be supported by consuming friendly bacteria (probiotics) and consuming foods to improve the microbiota (prebiotics). During the last two decades, probiotics’ interest has increased with rising scientific shreds of evidence of benefits on human health. Hence, they have been exploited as various food products, mainly fermented foods. Probiotics as a treatment modality may restore normal microbiota and functioning of the gastrointestinal (GI) tract. Strong scientific evidence is associating these bacteria with the prevention and therapy of various GI disorders. (In light of the ongoing trend of probiotics, further research is needed to obtain the perspective of potential applications for better health. Probiotic applications have been extended from health applications to food and agricultural applications. The benefits of probiotics led to its applications in probiotic ‘health food’ industries and agricultural sectors.

Erratum to: Progress and perspectives for carotenoid accumulation in selected Triticeae species

2011 ◽  
Vol 62 (6) ◽  
pp. 531
Author(s):  
C. Rodríguez-Suárez ◽  
M. J. Giménez ◽  
S. G. Atienza
Keyword(s):  
Human Health ◽  
Vitamin A Deficiency ◽  
Carotenoid Content ◽  
Functional Markers ◽  
Relevant Issue ◽  
Health And Nutrition ◽  
Triticeae Species ◽  
Total Carotenoid Content ◽  
Carotenogenic Genes ◽  
Breeding Target

Plant carotenoids are C40 isoprenoids with multiple biological roles. Breeding for carotenoid content in rice, maize and wheat is a relevant issue, both for their importance in human health and nutrition and for their influence in food colouration in products such as pasta from durum wheat. Regarding human health, vitamin A deficiency (VAD) is one of the major causes of malnutrition in the world. As many as 500�000 children become blind due to VAD each year with many of them dying from VAD-related illness within 1 year. This review presents the main results in the improvement of endosperm carotenoid levels in rice, maize and wheat considering the methodology used, either transgenic or non-transgenic; the breeding target, such as provitamin A or total carotenoid content; the identification of new carotenogenic genes/alleles related to the available variation for this trait; and the development of new functional markers for marker-assisted selection. A comparative overview among these species and key areas for further improvement are also identified. Carotenoid enhancement in grasses would benefit from comparative studies among Triticeae species since they allow the understanding of the diversity basis. Therefore, the comparative overview given in this work will be relevant not only to rice, maize and wheat but also to other Triticeae species.

Role of lentils (Lens culinaris L.) in human health and nutrition: a review

2012 ◽  
Vol 6 (1) ◽  
pp. 3-16 ◽  
Author(s):  
Mo’ez Al-Islam Ezzat Faris ◽  
Hamed Rabah Takruri ◽  
Ala Yousef Issa
Keyword(s):  
Human Health ◽  
Lens Culinaris ◽  
Health And Nutrition
Sign in / Sign up

Export Citation Format

Share Document