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Chronic and acute effects of cocoa products intake on arterial stiffness and platelet count and function: A systematic review and dose-response Meta-analysis of randomized clinical trials
Banafsheh Jafari Azad,Elnaz Daneshzad,Ali Pasha Meysamie &Fariba Koohdani
doi : 10.1080/10408398.2020.1733484
Volume 61, Issue 3, Pages 357-379 | Published online: 04 Mar 2020
The findings of trials investigating the effect of cocoa products consumption on vascular stiffness and platelet are controversial. The aim of this study is to summarize the findings on the acute and chronic effects of different forms of cocoa on the risk factors of cardiovascular disease. We searched SCOPUS, Pub Med and Web of Science from inception to Jan 2020. Finally, the random-effect model was used to report the pooled effect sizes. Results are expressed as weighted mean difference (WMD) with 95% confidence intervals (CI).Overall, 41 trials were included, of which only 14 studies met the eligibility criteria for analysis, including 11 long-term RCTs (more than a week was considered as a chronic phase) and 7 short-term RCTs (less than a week was considered as an acute phase). According to the result of 11 long-term RCTs, cocoa products had a negative significant effect on pulse wave velocity; PWV (WMD: ?0.33?m/s, P?<?0.0001), Augmentation index; AIx (WMD: ?4.50%, P?=?0.001) but had no significant effect on platelet count (WMD: ?10.41 109/L, P?=?0.053). Also, according to the results of 7 short-term RCTs, cocoa products had a negative significant effect on PWV (WMD: ?0.27?m/s, P?=?0.019), AIx (WMD: ?4.47%, P?=?0.003).Current study indicated the beneficial effect of acute and chronic consumption of cocoa-based products ingestion on platelet function and arterial stiffness in healthy adult regardless of age especially in male and for consumption (?4?weeks) in the chronic intake and (?120?minutes) in acute intake, but did not affect on platelet count. However, further studies are required to shed light on this issue.
A comprehensive review on recent developments of radio frequency treatment for pasteurizing agricultural products
Lihui Zhang,Ruange Lan,Beihua Zhang,Ferruh Erdogdu &Shaojin WangORCID Icon
doi : 10.1080/10408398.2020.1733929
Volume 61, Issue 3, Pages 380-394 | Published online: 10 Mar 2020
Recent pathogen incidents have forced food industry to seek for alternative processes in postharvest pasteurization of agricultural commodities. Radio frequency (RF) heating has been used as one alternative treatment to replace chemical fumigation and other conventional thermal methods since it is relatively easy to apply and leaves no chemical residues. RF technology transfers electromagnetic energy into large bulk volume of the products to provide a fast and volumetric heating. There are two types of RF technology commonly applied in lab and industry to generate the heat energy: free running oscillator and 50-? systems. Several reviews have been published to introduce the application of RF heating in food processing. However, few reviews have a comprehensive summary of RF treatment for pasteurizing agricultural products. The objective of this review was to introduce the developments in the RF pasteurization of agricultural commodities and to present future directions of the RF heating applications. While the recent developments in the RF pasteurization were presented, thermal death kinetics of targeted pathogens as influenced by water activity, pathogen species and heating rates, non-thermal effects of RF heating, combining RF heating with other technologies for pasteurization, RF heating uniformity improvements using computer simulation and development of practical RF pasteurization processes were also focused. This review is expected to provide a comprehensive understanding of RF pasteurization for agricultural products and promote the industrial-scale applications of RF technology with possible process protocol optimization purposes.
A review on furan: Formation, analysis, occurrence, carcinogenicity, genotoxicity and reduction methods
Zahra Batool,Dan Xu,Xia Zhang,Xiaoxi Li,Yuting Li,Zhiyi Chen,Bing Li &Lin Li
doi : 10.1080/10408398.2020.1734532
Volume 61, Issue 3, Pages 395-406 | Published online: 09 Mar 2020
Furan (C4H4O) is a volatile, heterocyclic and carcinogenic heterocyclic chemical compound occurring in a wide range of thermally processed foods. Several studies have been conducted to analyze the formation conditions, triggering furan formation via model systems. Furan can be encountered via various pathways including thermal degradation, oxidation of polyunsaturated fatty acids, thermal rearrangement of carbohydrates in the presence of amino acids, thermal degradation of certain amino acids. Furan has been proven to cause cancer in experimental animal models and classified as a possible human carcinogen by International agency for research on cancer based on sufficient evidences. Thus, different strategies should be developed to reduce furan contents in commercially available food stuffs while food processing. This review summarizes some current evidences of furan formation from different precursors, analytical methods for its detection, and its toxicity that might lead to carcinogenicity and genotoxicity with human risk assessment. In addition, furan occurrence in different thermally processed foods entailed by several recent studies as well as furan mitigation strategies during food processing have also been illustrated in this review.
Dietary inflammatory potential, cardiometabolic risk and inflammation in children and adolescents: a systematic review
Lara Gomes SuhettORCID Icon,Helen Hermana Miranda HermsdorffORCID Icon,Bruna Clemente Cota,Sarah Aparecida Vieira RibeiroORCID Icon,Nitin ShivappaORCID Icon,James R. HébertORCID Icon,Sylvia do Carmo Castro FranceschiniORCID Icon &Juliana Farias de NovaesORCID Icon
doi : 10.1080/10408398.2020.1734911
Volume 61, Issue 3, Pages 407-416 | Published online: 10 Mar 2020
The Dietary Inflammatory Index (DII®) is a tool developed for quantifying the dietary inflammatory potential of individuals’ diets, with the goal of assessing the effect of diet-associated inflammation on health outcomes. With most studies focusing on adults, little is known about the consequences for health of a more proinflammatory diet early in life. Hence, this study analyzed the available evidence on the association between the DII or the children’s C-DII (C-DIITM) and cardiometabolic risk and inflammatory biomarkers in children and adolescents. This systematic review was based on the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines. The search was performed at the LILACS, ScienceDirect, Cochrane and PubMed databases, without any restriction regarding the dates of the publications. A total of six observational studies qualified; including three cross-sectional and three longitudinal studies focused on children and adolescents between 3 and 18 years of age representing both sexes. All papers found a positive association between the DII or C-DII with cardiometabolic markers. These included adiposity (i.e., BMI, waist and hip circumference, waist-to-height ratio and fat mass index), and/or to inflammatory biomarkers (interleukins 1, 2 and 6, tumor necrosis factor-alpha, interferon gamma, and soluble vascular cell adhesion molecule-1). In conclusion, findings currently available in the literature indicate that a proinflammatory diet is associated with a higher risk of early development of cardiometabolic and inflammatory changes during childhood. Also, the findings show the applicability of the DII and C-DII in epidemiological studies and underscore the need for strategies to encourage healthy, anti-inflammatory diets to prevent chronical illnesses. Systematic Review Registration Number (PROSPERO: CRD42019123939).
Cherry intake as a dietary strategy in sport and diseases: a review of clinical applicability and mechanisms of action
Heitor O. SantosORCID Icon,Rafael Genario,Gederson K. Gomes &Brad J. SchoenfeldORCID Icon
doi : 10.1080/10408398.2020.1734912
Volume 61, Issue 3, Pages 417-430 | Published online: 04 Mar 2020
Cherries are fruits rich in phytochemical compounds, particularly anthocyanins. Thus, consumption of cherries has gained attention in both clinical and sport-related fields for their antioxidant and anti-inflammatory properties. Mechanistically, anthocyanins from the intake of cherries may help to attenuate pain and decrease blood concentrations of biomarkers linked to skeletal muscle degradation, which in turn may provide ergogenic effects. In addition, the ability of anthocyanins to balance the redox state represents a conceivable target for rheumatic disorders (e.g. gout and arthritis). Moreover, cherry anthocyanins are emerging as a potential non-pharmacological remedy for cardiometabolic diseases (hypertension and dyslipidemia). Herein, we summarize the effects of cherry intake in sport and diseases, and discuss their purported mechanisms of action to provide insights into practical application.
Functionalization of water as a nonthermal approach for ensuring safety and quality of meat and seafood products
Okon Johnson Esua,Jun-Hu Cheng &Da-Wen Sun
doi : 10.1080/10408398.2020.1735297
Volume 61, Issue 3, Pages 431-449 | Published online: 27 Mar 2020
Meat and seafood products present a viable medium for microbial propagation, which contributes to foodborne illnesses and quality losses. The development of novel and effective techniques for microbial decontamination is therefore vital to the food industry. Water presents a unique advantage for large-scale applications, which can be functionalized to inactivate microbial growth, ensuring the safety and quality of meat and seafood products. By taking into account the increased popularity of functionalized water utilization through electrolysis, ozonation and cold plasma technology, relevant literature regarding their applications in meat and seafood safety and quality are reviewed. In addition, the principles of generating functionalized water are presented, and the safety issues associated with their uses are also discussed.
Dairy versus other saturated fats source and cardiometabolic risk markers: Systematic review of randomized controlled trials
Camila Duarte,Victória Boccardi,Patrícia Amaro Andrade,Aline Cristine Souza Lopes &Paul F. Jacques
doi : 10.1080/10408398.2020.1736509
Volume 61, Issue 3, Pages 450-461 | Published online: 19 Mar 2020
To analyze the effects of dairy intake on cardiometabolic risk markers compared to other dietary fat sources in adults. Literature database and gray literature were searched for studies published up to October 2018. Two independent authors selected and extracted data from articles. Summary tables were constructed to present data for all outcomes. The intake of dairy appears to have a protective effect on some cardiovascular risk factors, or it is not worse than other SFA sources. The higher intake of dairy can decrease total cholesterol and reduce waist circumference and increase HDL cholesterol. However, it can also increase LDL and triglycerides, although those were small changes. It was observed that the effect of dairy on several serum lipids varied according to the type dairy product used on intervention. Dairy products seem to present a different effect on cardiometabolic risk factors than other fat sources, with evidence of improvement on metabolic parameters compared to another animal source of SFA.
Sphingolipids in food and their critical roles in human health
Xiaoxu Wang,Yuming Wang,Jie Xu &Changhu Xue
doi : 10.1080/10408398.2020.1736510
Volume 61, Issue 3, Pages 462-491 | Published online: 25 Mar 2020
Sphingolipids (SLs) are ubiquitous structural components of cell membranes and are essential for cell functions under physiological conditions or during disease progression. Abundant evidence supports that SLs and their metabolites, including ceramide (Cer), ceramide-1-phosphate (C1P), sphingosine (So), sphingosine-1-phosphate (S1P), are signaling molecules that regulate a diverse range of cellular processes and human health. However, there are limited reviews on the emerging roles of exogenous dietary SLs in human health. In this review, we discuss the ubiquitous presence of dietary SLs, highlighting their structures and contents in foodstuffs, particularly in sea foods. The digestion and metabolism of dietary SLs is also discussed. Focus is given to the roles of SLs in both the etiology and prevention of diseases, including bacterial infection, cancers, neurogenesis and neurodegenerative diseases, skin integrity, and metabolic syndrome (MetS). We propose that dietary SLs represent a “functional” constituent as emerging strategies for improving human health. Gaps in research that could be of future interest are also discussed.
Postbiotics: A novel strategy in food allergy treatment
Aziz Homayouni RadORCID Icon,Leili Aghebati MalekiORCID Icon,Hossein Samadi KafilORCID Icon &Amin AbbasiORCID Icon
doi : 10.1080/10408398.2020.1738333
Volume 61, Issue 3, Pages 492-499 | Published online: 12 Mar 2020
During the last two decades, the prevalence and severity of clinical appearances of food allergy (FA) have a significant rise. FA derives from a breakdown of immune tolerance. In recent year’s clinical evidence have shown that the probiotics have significant influences on FA by improving the immune tolerance. Besides, postbiotics due to their unique characteristics (safe profile, more shelf life, resistance to mammalian enzymes and stable to digestive system conditions), may have safety superiority against their parent live cells and as a novel strategy can be applied for improvement immune tolerance and treatment of FA without any undesirable side-effects or human opportunistic infections, particularly in infants and pediatrics.
Toxicological effects of marine seaweeds: a cautious insight for human consumption
Maushmi S. Kumar &Simran A. Sharma
doi : 10.1080/10408398.2020.1738334
Volume 61, Issue 3, Pages 500-521 | Published online: 19 Mar 2020
Marine environment is a rich and diverse source for many biologically active substances including functional foods and nutraceuticals. It is well exploited for useful compounds, natural products and aquaculture industry; and seaweeds is one of the major contributors in terms of both food security and healthy nutrition. They are well-known due to their enormous benefits and is consumed globally in many countries. However, there is lack of attention toward their toxicity reports which might be due toxic chemical compounds from seaweed, epiphytic bacteria or harmful algal bloom and absorbed heavy metals from seawater. The excess of these components might lead to harmful interactions with drugs and hormone levels in the human body. Due to their global consumption and to meet increasing demands, it is necessary to address their hazardous and toxic aspects. In this review, we have done extensive literature for healthy seaweeds, their nutritional composition while summarizing the toxic effects of selected seaweeds from red, brown and green group which includes- Gracilaria, Acanthophora, Caulerpa, Cladosiphon, and Laminaria sp. Spirulina, a microalgae (cyanobacteria) biomass is also included in toxicity discussion as it an important food supplement and many times shows adverse reactions and drug interactions. The identified compounds from seaweeds were concluded to be toxic to humans, though they exhibited certain beneficial effects too. They have an easy access in food chain and thus invade the higher trophic level organisms. This review will create an awareness among scientific and nonscientific community, as well as government organization to regulate edible seaweed consumption and keep them under surveillance for their beneficial and safe consumption.
Improving the cancer prevention/treatment role of carotenoids through various nano-delivery systems
Mahboobeh Zare,Zahra Norouzi Roshan,Elham Assadpour &Seid Mahdi Jafari
doi : 10.1080/10408398.2020.1738999
Volume 61, Issue 3, Pages 522-534 | Published online: 17 Mar 2020
One of the emerging and recent strategies to combat cancer is application of natural bioactive compounds and phytochemicals. Carotenoids including lycopene, ?-carotene, astaxanthin, crocin, ?-cryptoxanthin, and lutein, are the main group of plant pigments which play important roles in the prevention and healing process of different diseases including cancer. The pharmacological use of carotenoid compounds is frequently limited by their low bioavailability and solubility as they are mainly lipophilic compounds. The present study focuses on the current data on formulation of different carotenoid nanodelivery systems for cancer therapy and a brief overview of the obtained results. Encapsulation of carotenoids within different nanocarriers is a remarkable approach and innovative strategy for the improvement of health-promoting features and particularly, cancer prevention/treatment roles of these compounds through enhancing their solubility, cellular uptake, membrane permeation, bioaccessibility, and stability. There is various nanocarrier for loading carotenoids including polymeric/biopolymeric, lipid-based, inorganic, and hybrid nanocarriers. Almost in all relevant studies, these nano delivery systems have shown promising results in improving the efficiency of carotenoids in cancer therapy.
