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.

Isolation and Diagnosis of Fungi from Samples of Spices in the City of Nasiriya

2020 ◽  
pp. 7-9
Keyword(s):  
Chronic Diseases ◽  
Dilution Method ◽  
Local Markets ◽  
White Pepper ◽  
Black And White ◽  
Different Types ◽  
Potential Risks ◽  
The City ◽  
Isolated Species

Examination of (35) samples of spices obtained from local markets for the purposes of isolating and diagnosing fungi growing on them. Anine isolates belonging to 13 different types of fungi were diagnosed by the standard dilution method with three replications, and it has been observed that the most samples from which the fungi were isolated is ginger. It was found that the most isolated species of fungi are Penicillium, Aspergillus, and Rizupes spp. A rare colony of fungi was observed, which indicates contamination of the spices under study with the fungus. The present study aims to identify the potential risks of the presence of fungi in spices and what may result from mycotoxins that may be the cause of many chronic diseases as a result of using these spices in large quantities. The study recommends limiting the use of contaminated spices, especially ginger, in preparing food and its uses, in addition to other types such as cloves, black and white pepper, and other types of spices found in the local markets, especially the expired ones.

scholarly journals Contribution of plant food bioactives in promoting health effects of plant foods: why look at interindividual variability?

2019 ◽  
Vol 58 (S2) ◽  
pp. 13-19 ◽  
Author(s):  
Christine Morand ◽  
Francisco A. Tomás-Barberán
Keyword(s):  
Health Effects ◽  
Interindividual Variability ◽  
Food Sources ◽  
Cardiometabolic Health ◽  
Plant Food ◽  
Health It ◽  
Plant Foods ◽  
Nutritional Needs ◽  
Main Determinants ◽  
Actual Contribution

Abstract Purpose Research has identified plant-based diets as the most protective for our health; it is now essential to focus on good food associations and the beneficial constituents in plant foods. From a growing body of evidence, some categories of food phytochemicals are increasingly considered to play a crucial role in the cardiometabolic health effects associated with plant food consumption. However, the heterogeneity in responsiveness to plant food bioactive intake that is frequently observed in clinical trials can hinder the identification of the effects of these compounds in specific subpopulations and likely lead to underestimating their actual contribution to the health effects of their food sources. Results The magnitude and the main factors responsible for this between-subject variation in response to the consumption of the major families of food phytochemicals have been poorly documented so far. Thus, research efforts in this area must be developed. More importantly, capturing the interindividual variability in response to plant food bioactive intake, together with identifying the main determinants involved, is a crucial step that will enable the development and production of plant food products, thereby satisfying the nutritional needs and conferring benefits to different categories of populations. Conclusion The development of a science-based personalised nutrition approach focusing on plant foods rich in specific bioactive compounds could contribute to alleviating the dramatic burden of metabolic and cardiovascular diseases.

Health Implications of a Vegetarian Diet

2011 ◽  
Vol 6 (3) ◽  
pp. 250-267 ◽  
Author(s):  
Kate Marsh ◽  
Carol Zeuschner ◽  
Angela Saunders
Keyword(s):  
Health Benefits ◽  
Saturated Fat ◽  
Vegetarian Diet ◽  
Whole Grains ◽  
Vegan Diet ◽  
Eating Pattern ◽  
Nutritional Needs ◽  
Vegetarian Diets ◽  
Treatment Of Obesity ◽  
Chronic Health Problems

There is now a significant amount of research that demonstrates the health benefits of vegetarian and plant-based diets, which have been associated with a reduced risk of obesity, diabetes, heart disease, and some types of cancer as well as increased longevity. Vegetarian diets are typically lower in fat, particularly saturated fat, and higher in dietary fiber. They are also likely to include more whole grains, legumes, nuts, and soy protein, and together with the absence of red meat, this type of eating plan may provide many benefits for the prevention and treatment of obesity and chronic health problems, including diabetes and cardiovascular disease. Although a well-planned vegetarian or vegan diet can meet all the nutritional needs of an individual, it may be necessary to pay particular attention to some nutrients to ensure an adequate intake, particularly if the person is on a vegan diet. This article will review the evidence for the health benefits of a vegetarian diet and also discuss strategies for meeting the nutritional needs of those following a vegetarian or plant-based eating pattern.

scholarly journals Evaluation of the knowledge level and usage attitudes of the medical students on the medicinal herbs and herbal products: a project of special study module in the first three years of the school of medicine

2019 ◽  
Vol 8 (3) ◽  
pp. 394
Author(s):  
Hulya Guven ◽  
Sule Kalkan ◽  
Nil Hocaoglu ◽  
Engin Yildiztepe ◽  
Gamze Gokalp
Keyword(s):  
Medical Students ◽  
Chronic Diseases ◽  
Medical Information ◽  
Medicinal Herbs ◽  
Legal Regulations ◽  
Cross Sectional ◽  
Herbal Products ◽  
School Of Medicine ◽  
Herbal Plants ◽  
Potential Risks

Background: In this survey, it was aimed to determine the types of medicinal herbs and herbal products, reasons of use and consciousness levels among the medical students in the first three years of the School of Medicine.Methods: A cross-sectional descriptive questionnaire consisting of 50 questions was applied to all the students in the first three years of Dokuz Eylül University School of Medicine between September 1, 2016 and June 1, 2017.Results: The results of 571 participating students were evaluated. Of these students, 301 (52.7%) were females and 270 (47.3%) were males. It was found that 73.4% (n=419) of the students used these products for treatment and mostly consumed linden, sage tea, mint and rosehip. Also, 11.6% of the students had chronic diseases (n=66). It was determined that 69.7% (n=46) of these students having chronic diseases used medicinal herbs and herbal products. Only 12.0% of the students had an opinion about the legal regulations regarding the use of herbs and herbal products in Turkey, while 39.7% of them had no idea, and 48.3% stated that such regulations on this matter were unreasonable. However, 59.7% of the respondents stated that legal regulations were necessary. It was found that the participating students used herbs and herbal products generally for therapeutic purposes without having sufficient knowledge about medicinal herbs; therefore it was necessary to increase their level of consciousness.Conclusions: Medical students neither have adequate medical information about medicinal herbs and herbal products, nor about the regulations on these products. It is crucial to revise the courses in the medical education so that the students would get informed about the regulations as well as potential risks of herbal plants while still in the medical schools.

scholarly journals Biological Functions and Activities of Rice Bran as a Functional Ingredient: A Review

2021 ◽  
Vol 14 ◽  
pp. 117863882110585
Author(s):  
Suwimol Sapwarobol ◽  
Weeraya Saphyakhajorn ◽  
Junaida Astina
Keyword(s):  
Health Effects ◽  
Rice Bran ◽  
Animal Feed ◽  
Health Benefits ◽  
Bowel Function ◽  
Milling Process ◽  
Lipid Lowering ◽  
Aleurone Layer ◽  
Rice Milling ◽  
Functional Components

Rice bran (RB) is a nutrient-rich by-product of the rice milling process. It consists of pericarp, seed coat, nucellus, and aleurone layer. RB is a rich source of a protein, fat, dietary fibers, vitamins, minerals, and phytochemicals (mainly oryzanols and tocopherols), and is currently mostly used as animal feed. Various studies have revealed the beneficial health effects of RB, which result from its functional components including dietary fiber, rice bran protein, and gamma-oryzanol. The health effects of RB including antidiabetic, lipid-lowering, hypotensive, antioxidant, and anti-inflammatory effects, while its consumption also improves bowel function. These health benefits have drawn increasing attention to RB in food applications and as a nutraceutical product to mitigate metabolic risk factors in humans. This review therefore focuses on RB and its health benefits.

Nanotechnology in the Food Industry

2015 ◽  
pp. 218-239
Author(s):  
Shabir Ahmad Mir ◽  
Manzoor Ahmad Shah
Keyword(s):  
Food Safety ◽  
Product Development ◽  
Food Processing ◽  
Potential Application ◽  
Food Industry ◽  
Health Benefits ◽  
Food Sector ◽  
Potential Risks ◽  
Food Stability

This chapter addresses the potential application of nanotechnology in various areas of the food industry. Nanotechnology is having an impact on several aspects of the food industry, from product development to packaging processes. Nanotechnology is capable of solving the very complex set of engineering and scientific challenges in the food processing industries. This chapter focuses on exploring the role of nanotechnology in enhancing food stability at the various stages of processing. Research has highlighted the prospective role of nanotechnology use in the food sector, including nanoencapsulation, nanopackaging, nanoemulsions, nanonutraceuticals, and nanoadditives. Industries are developing nanomaterials that will make a difference not only in the taste of food but also in food safety and the health benefits that food delivers. While proposed applications of nanotechnologies are wide and varied, developments are met with some caution as progress may be stifled by lack of governance and potential risks.

Nanotechnology in the Food Industry

2017 ◽  
pp. 1165-1181
Author(s):  
Shabir Ahmad Mir ◽  
Manzoor Ahmad Shah
Keyword(s):  
Food Safety ◽  
Product Development ◽  
Food Processing ◽  
Potential Application ◽  
Food Industry ◽  
Health Benefits ◽  
Food Sector ◽  
Potential Risks ◽  
Food Stability

This chapter addresses the potential application of nanotechnology in various areas of the food industry. Nanotechnology is having an impact on several aspects of the food industry, from product development to packaging processes. Nanotechnology is capable of solving the very complex set of engineering and scientific challenges in the food processing industries. This chapter focuses on exploring the role of nanotechnology in enhancing food stability at the various stages of processing. Research has highlighted the prospective role of nanotechnology use in the food sector, including nanoencapsulation, nanopackaging, nanoemulsions, nanonutraceuticals, and nanoadditives. Industries are developing nanomaterials that will make a difference not only in the taste of food but also in food safety and the health benefits that food delivers. While proposed applications of nanotechnologies are wide and varied, developments are met with some caution as progress may be stifled by lack of governance and potential risks.

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