Food Chem
A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems.
Wang Q, Li L, Zheng X
Starchy food is quiet common in human diet. Starch is often modified to be endowed with specific functionalities. Making flour by milling is almost in ...
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Source: PubMed
J Ren Nutr 2020 Jan 27
Safety and Efficacy of Using Nuts to Improve Bowel Health in Hemodialysis Patients.
Lambert K, Bird L, Borst AC, Fuller A, Wang Y, Rogers GB, Stanford J, Sanderson-Smith ML, Williams JG, McWhinney BC, Neale EP, Probst Y, Lonergan M
Constipation is common in patients with end-stage kidney disease. Nondrug strategies to manage constipation are challenging because of dietary potassi ...
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Source: PubMed
J Nutr Metab
Miso Soup Consumption Enhances the Bioavailability of the Reduced Form of Supplemental Coenzyme Q10.
Takahashi M, Nagata M, Kaneko T, Suzuki T
Coenzyme Q10 (CoQ10) is an essential compound that is involved in energy production and is a lipid-soluble antioxidant. Although it has been proposed ...
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Source: PubMed
Antioxidants (Basel)
Domestic Sautéing with EVOO: Change in the Phenolic Profile.
Lozano-Castellón J, Vallverdú-Queralt A, Rinaldi de Alvarenga JF, Illán M, Torrado-Prat X, Lamuela-Raventós RM
(1) Background: The health benefits of extra-virgin olive oil (EVOO), a key component of the Mediterranean diet, are attributed to its polyphenol prof ...
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Source: PubMed
Food Funct
A new category-specific nutrient rich food (NRF9f.3) score adds flavonoids to assess nutrient density of fruit.
Drewnowski A, Burton-Freeman B
Nutrient profiling (NP) models, intended to capture the full nutritional value of plant-based foods, ought to incorporate bioactive phytochemicals, in ...
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Source: PubMed
