Food and Function

Công bố khoa học tiêu biểu

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Structural characterization and antitumor activity of a novel Se-polysaccharide from selenium-enriched <i>Cordyceps gunnii</i>
Food and Function - Tập 9 Số 5 - Trang 2744-2754
Hui-Qing Sun, Zhen‐Yuan Zhu, Yali Tang, Yuanyuan Ren, Qiaoying Song, Tao Yun, Yongmin Zhang

Selenium (Se) has been recognized as an essential element.

Quercetin nanoformulations: a promising strategy for tumor therapy
Food and Function - Tập 12 Số 15 - Trang 6664-6681
Xinlong Zang, Mingyang Cheng, Xiaoxu Zhang, Xuehong Chen

An overview of modulation effects on the components within tumor microenvironment by quercetin.

The relationship between phenolic compounds from diet and microbiota: impact on human health
Food and Function - Tập 6 Số 8 - Trang 2424-2439
Lorena Valdés, Adriana Cuervo, Nuria Salazar, Patricia Ruas‐Madiedo, Miguel Gueimonde, Sónia González

The human intestinal tract is home to a complex microbial community called microbiota.

pH-Sensitive ε-polylysine/polyaspartic acid/zein nanofiber membranes for the targeted release of polyphenols
Food and Function - Tập 13 Số 12 - Trang 6792-6801
Yingying Ma, LI Xiu-xia, Luyun Cai, Jianrong Li
In this work, zein nanofiber membranes loaded with ε-polylysine–polyphenol–polyaspartic acid were prepared using electrospinning for the controlled delivery of polyphenols.
Deoiled sunflower seeds ameliorate depression by promoting the production of monoamine neurotransmitters and inhibiting oxidative stress
Food and Function - Tập 12 Số 2 - Trang 573-586
Xiaomeng Lu, Ce Qi, Long Jin, Jie Zheng, Mei Sun, Xue Tang, Duo Li, Jin Sun

SFS may alleviate depression by increasing aromatic neurotransmitters, improving oxidative stress and inflammation and regulating metabolism.

N-3 polyunsaturated fatty acids prevent the <scp>d</scp>-galactose-induced cognitive impairment by up-regulating the levels of 5-hydroxymethylcytosine in the mouse brain
Food and Function - Tập 13 Số 7 - Trang 4101-4113
Tianyu Zhang, Lei Chen, Xiaofei Guo, Shan Li, Xin He, Shengjie Pei, Duo Li
Peony seed oil and fish oil increased the docosahexaenoic acid content, which activated the TET activity, led to up-regulation of the 5hmc level, resulted in inhibition of neuronal apoptosis, and then improved the cognitive function in d-gal-induced mice.
A standardised static<i>in vitro</i>digestion method suitable for food – an international consensus
Food and Function - Tập 5 Số 6 - Trang 1113-1124
M. Minekus, Marie Alminger, Paula Alvito, Simon Ballance, Torsten Bohn, Claire Bourlieu‐Lacanal, Frédéric Carrière, Rachel Boutrou, Milena Corredig, Didier Dupont, Claire Dufour, Lotti Egger, Matt Golding, Sibel Karakaya, Bente Kirkhus, Steven Le Feunteun, Uri Lesmes, Adam Macierzanka, Alan R. Mackie, Sébastien Marze, David Julian McClements, Olivia Ménard, Isidra Recio, Cláudia N. Santos, R. Paul Singh, Gerd E. Vegarud, Martin S. J. Wickham, Werner Weitschies, André Brodkorb

The paper presents an international consensus for a standardised staticin vitrodigestion method for food.

The cotyledon cell wall and intracellular matrix are factors that limit iron bioavailability of the common bean (Phaseolus vulgaris)
Food and Function - Tập 7 Số 7 - Trang 3193-3200
Raymond P. Glahn, Elad Tako, Karen A. Cichy, Jason A. Wiesinger

Strategies that enhance the Fe bioavailability of the bean are of keen interest to nutritionists, bean breeders and growers.

Digestion of isolated legume cells in a stomach-duodenum model: three mechanisms limit starch and protein hydrolysis
Food and Function - Tập 8 Số 7 - Trang 2573-2582
Rewati Raman Bhattarai, Sushil Dhital, Peng Wu, Xiaohong Chen, Michael J. Gidley

Retention of intact plant cells to the end of the small intestine leads to transport of entrapped macronutrients such as starch and protein for colonic microbial fermentation, and is a promising mechanism to increase the content of resistant starch in diets.

Intactness of cell wall structure controls the in vitro digestion of starch in legumes
Food and Function - Tập 7 Số 3 - Trang 1367-1379
Sushil Dhital, Rewati Raman Bhattarai, J. Gorham, Michael J. Gidley

Increasing the level of starch that is not digested by the end of the small intestine and therefore enters the colon (‘resistant starch’) is a major opportunity for improving the nutritional profile of foods.

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