Research update
Go with the flow
Effects of dietary flavonoids on apoptotic pathways related to cancer chemoprevention.
Mechanisms underlying the potential chemopreventative effects of dietary flavonoids are reviewed, with particular reference to control of intracellular signalling cascades involved in apoptosis regulation. Aspects considered include polyphenols in plant foods; epidemiological data for anticarcinogenicity of polyphenols; impact of flavonoids on cancer, and effects of flavonoids on apoptosis in cancer cells.
By: Ramos, S.
Source: Journal of Nutritional Biochemistry. 2007; 18 (7): 427-442
Promising future
Amino acids and immune function.
The role of amino acids in immune function is reviewed. Dietary protein or amino acids deficiency has long been known to impair immune function and increase susceptibility of animals and humans to infectious disease. Only in the past 15 years have underlying cellular and molecular mechanisms begun to unfold. Protein malnutrition reduces concentration of most amino acids in plasma. New knowledge about the metabolism of amino acids in white blood cells is critical for development of effective means of preventing and treating immunodeficiency diseases. The study suggests these nutrients have the potential to improve health and prevent infectious diseases in animals and humans.
By: Peng Li; Yu-Long Yin; Defa Li; Sung Woo Kim; Guoyao Wu
Source: British Journal of Nutrition. 2007;
98 (2): 237-252
Time for tea
Bone mineral density, polyphenols and caffeine: a reassessment.
Several studies show beneficial associations between tea consumption, bone mineral density (BMD) and fracture risk. Investigations into potential mechanisms of benefit focus on polyphenol components of tea, with previous studies pointing towards caffeine consumption as a potential risk factor for low BMD and high fracture risk. Tea represents an interesting paradox: a mildly caffeinated beverage that may enhance bone health. Fruit and vegetable intake has associations with BMD; several fruit and vegetable components, including polyphenols, may contribute positively to bone health. This review covers evidence of dietary mediation in positive and negative aspects of bone health, in particular the roles of tea, fruit and vegetables, and of caffeine, flavonoids and polyphenols as components of these foods. As deleterious effects of caffeine appear to have been overstated, especially in respect of positive effects of flavonoids, it is concluded that reassessment of the role of caffeinated beverages may be necessary.
By: Dew, T. P.; Day, A. J.; Morgan, M. R. A.
Source: Nutrition Research Reviews. 2007;
20 (1) : 89-105
Bush whackers
Native Australian fruits: a novel source of antioxidants for food.
The search for unique food ingredients and flavours with enhanced health-beneficial properties is a key market trend. In this study, 12 native Australian fruits: finger lime (red and yellow), riberry, brush cherry, Cedar Bay cherry, muntries, Illawarra plum, Burdekin plum, Davidson's plum, Kakadu plum, Molucca raspberry and Tasmanian pepper, were investigated for their antioxidant capacity and for the presence of phenolic compounds, anthocyanins and ascorbic acid. This study proposes that these exotic fruits could be a potential source of bioactive phytochemicals for application in health-promoting foods.
By: Netzel, M.; Netzel, G.; Tian, Q.; Schwartz, S.; Konczak, I.
Source: Innovative Food Science and Emerging Technologies. 2007; 8 (3): 339-346
Balancing act
Nutritional aspects of food extrusion: a review.
Extrusion cooking, as a multi-step, multi-functional and thermal/mechanical process, has a wide range of food applications. Effects of extrusion cooking on nutritional quality are ambiguous. The beneficial effects include destruction of antinutritional factors, gelatinisation of starch, increased soluble dietary fibre contents and reduction of lipid oxidation. On the other hand, Maillard reactions between protein and sugars reduce nutritional value of the protein, depending on the raw material types, composition and process conditions. This paper reviews the mechanisms underlying these changes, as well as considering the influence of process variables and feed characteristics. To obtain a nutritionally balanced extruded product, this study emphasises that careful control of process parameters is essential.
By: Shivendra Singh; Shirani Gamlath; Wakeling, L
Source: International Journal of Food Science & Technology. 2007; 42 (8): 916-929
