Alimentos Funcionales, Nutracéuticos, Nutrientes

The Nutritive Value of Cucumis melo var. agrestis Scrad (Cucurbitaceae) Seeds and Oil in Nigeria

This study investigated the biochemical properties of the Cucumis melo var. agrestis seed and its oil. Also the effect of fungi on the biochemical properties of artificially infected oil after 14 days of incubation was determined. Eight fungi were isolated from diseased C. melo var agrestis seed...
A.A. Adekunle
O.A. Oluwo
American Journal of Food Technology

Consumption of Bing Sweet Cherries Lowers Circulating Concentrations of Inflammation Markers in Healthy Men and Women

The purpose of this study was to determine the effects of consuming sweet cherries on plasma lipids and markers of inflammation in healthy humans. Healthy men and women (n = 18) supplemented their diets with Bing sweet cherries (280 g/d) for 28 d. After a 12-h fast, blood samples were taken before...
Darshan S. Kelley
Reuven Rasooly
Robert A. Jacob
Adel A. Kader
Bruce E. Mackey
American Society for Nutrition

Antioxidant Capacity, Anthocyanins, and Total Phenols of Wild and Cultivated Berries in Chile

It is possible to incorporate a lot of natural antioxidants into the human organism by consuming berries which can prevent diseases generated by the action of free radicals. Antioxidants neutralize free radicals and thus protect the organism from the oxidative damage of lipids, proteins, and...
Jaime Guerrero C.
Luigi Ciampi P.
Andrea Castilla C.
Fernando Medel S.
Heidi Schalchli S.
Emilio Hormazabal U.
Emma Bensch T.
Miren Alberdi L.
Chilean Journal of Agricultural Research

Finger Millet Polyphenols: Characterization and their Nutraceutical Potential

Finger millet, one of the important minor cereals contains 0.3-3% polyphenols. The millet is known for its health benefits such as hypoglycemic, hypocholestrolemic and anti-ulcerative characteristics, besides for its extremely good storage qualities. It is generally presumed that, the polyphenols...
S. Chethan
N.G. Malleshi
American Journal of Food Technology

Contenido de antocianinas totales y actividad antioxidante en frutos de frambuesa (Rubus idaeus L.) con diferente grado de maduración

El grado de maduración de las frutillas se asocia con su contenido de antocianinas. Los objetivos del trabajo fueron determinar el efecto de localidad y grado de maduración sobre el contenido de antocianinas y la actividad antioxidante en frutos de frambuesa. Se empleó la...
G. Peña-Varela
Y. Salinas-Moreno
R. Ríos-Sánchez
Revista Chapingo Serie Horticultura

Determination of Antioxidant Capacity, Total Phenolic Content and Mineral Composition of Different Fruit Tissue of Five Apple Cultivars Grown in Chile

Las manzanas (Malus domestica Borkh.) han sido identificadas como una de las principales fuentes de antioxidantes en la dieta, principalmente de compuestos fenólicos. Estos compuestos varían en su composición y concentración según el cultivar y el tejido del...
Carolina Henríquez
Sergio Almonacid
Italo Chiffelle
Tania Valenzuela
Manuel Araya
Lorena Cabezas
Ricardo Simpson
Hernán Speisky
Chilean Journal of Agricultural Research

Antioxidant Power of Macaranga barteri Leaf

Methanolic extract of Macaranga barteri Mull-Arg (Euphorbiaceae) was investigated for antioxidant properties using different in vitro tests, including DPPH free radical scavenging, reducing, inhibition of linoleic acid lipid peroxidation, iron chelating power. The total phenolic content was also...
S.A. Adesegun
N.A. Elechi
H.A.B. Coker
American Journal of Food Technology

Dietary Guidelines for Americans 2010

Dietary Guidelines recommendations traditionally have been intended for healthy Americans ages 2 years and older. However, Dietary Guidelines for Americans, 2010 is being released at a time of rising concern about the health of the American population. Poor diet and physical inactivity are the most...
U.S. Department of Agriculture
U.S. Department of Health and Human Services
USDA & HHS

Uchuvas (Physalis peruviana L.) mínimamente procesadas fortificadas con vitamina E

Los consumidores modernos están interesados en comer más sano, con el objetivo de garantizar un envejecimiento en forma saludable. Las frutas fortificadas son una alternativa novedosa con gran expectativa desde la investigación para su logro a nivel industrial. El presente...
Ana María Restrepo
Misael Cortés R.
Carlos Julio Márquez
Universidad de Antioquia, Medellín, Colombia

Background on Functional Foods

“Functional Foods” are foods or dietary components that may provide a health benefit beyond basic nutrition. You can take greater control of your health through the food choices you make, knowing that some foods can provide specific health benefits. Examples can include fruits and...
International Food Information Council Foundation
International Food Information Council Foundation