Archive for the ‘Hot Article’ Category

HOT articles in Food & Function

Take a look at our recent HOT Food & Function articles. Please take a look, let us know your thoughts and remember – these are free to access until Monday 13th October 2014.

Oolong, black and pu-erh tea suppresses adiposity in mice via activation of AMP-activated protein kinase
Yoko Yamashita, Liuqing Wang, Lihua Wang, Yuki Tanaka, Tianshun Zhang and Hitoshi Ashida
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00095A

Graphical Abstract


New insights into the effects of formulation type and compositional mixtures on the antioxidant and cytotoxic activities of dietary supplements based-on hepatoprotective plants
Carla Pereira, João C. M. Barreira,Ricardo C. Calhelha, Maria João R. P. Queiroz,Lillian Barrosa and   Isabel C. F. R. Ferreira
Food Funct., 2014, 5, 2052-2060
DOI: 10.1039/C4FO00387J

Graphical Abstract


Bi-compartmental elderly or adult dynamic digestion models applied to interrogate protein digestibility
Carmit Shani Levi and Uri Lesmes
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00478G

Graphical Abstract

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Recommended HOT articles

Our referees have awarded the following Food & Function papers ‘HOT’ article status. Please take a look, let us know your thoughts and remember – these are free to access until Wednesday 1st October 2014.

Structural differences of prebiotic oligosaccharides influence their capability to enhance iron absorption in deficient rats
José Moisés Laparra, Marina Díez-Municio, Miguel Herrero and F. Javier Moreno
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00504J

graphical abstract


Glycation is regulated by isoflavones
Jose Manuel Silvan, Chou Srey, Jennifer M. Ames and Maria Dolores del Castillo
Food Funct., 2014, 5, 2036-2042
DOI: 10.1039/C4FO00260A

Graphical Abstract


The effect of chicken extract on ERK/CREB signaling is ApoE isoform-dependent
Shan-May Yong, Qi-Rui Ong, Bei-En Siewa and Boon-Seng Wong 
Food Funct., 2014, 5, 2043-2051
DOI: 10.1039/C4FO00428K

Graphical Abstract

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HOT articles

Our referees have awarded the following Food & Function papers ‘HOT’ article status. Please take a look, let us know your thoughts and remember – these are free to access until Friday 19th September 2014.

Impact of dose on the bioavailability of coffee chlorogenic acids in humans
Angélique Stalmach, Gary Williamson and Alan Crozier
Food Funct., 2014, 5, 1727-1737
DOI: 10.1039/C4FO00316K

Graphical Abstract


Potential bioavailability enhancement of bioactive compounds using food-grade engineered nanomaterials: a review of the existing evidence
Kathleen Oehlke, Marta Adamiuk, Diana Behsnilian, Volker Gräf, Esther Mayer-Miebach, Elke Walz and Ralf Greiner
Food Funct., 2014, 5, 1341-1359
DOI: 10.1039/C3FO60067J

Graphical Abstract

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HOT articles for August

Our referees have recommended the following Food & Function ‘HOT’ articles. Please take a look, let us know your thoughts and remember – these are free to access until Tuesday 2nd September 2014.

Transport of hop aroma compounds across Caco-2 monolayers
A. Heinlein, M. Metzger, H. Walles and A. Buettner
Food Funct., 2014, Advance Article
DOI: 10.1039/C3FO60675A

Graphical Abstract


Complex coacervation with whey protein isolate and gum arabic for the microencapsulation of omega-3 rich tuna oil
Divya Eratte, Bo Wang, Kim Dowling, Colin. J. Barrow and Benu P. Adhikari
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00296B

Graphical Abstract


The effect of dietary α-lipoic acid, betaine, L-carnitine, and swimming on the obesity of mice induced by a high-fat diet
Aera Jang, Dongwook Kim, Ki-Seung Sung, Samooel Jung, Hyun Joo Kim and Cheorun Jo
Food Funct., 2014, 5, 1966-1974
DOI: 10.1039/C4FO00246F

Graphical Abstract

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July’s recommended HOT articles

Our referees have awarded the following Food & Function papers ‘HOT’ article status. Please take a look, let us know your thoughts and remember – these are free to access until Thursday 21st August 2014.

Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking?
Iziar A. Ludwig, Pedro Mena, Luca Calani, Concepción Cid, Daniele Del Rio, Michael E. J. Lean and Alan Crozier
Food Funct., 2014, 5, 1718-1726
DOI: 10.1039/C4FO00290C

Graphical Abstract


Resveratrol prevents cigarette smoke induced keratinocytes damage
Claudia Sticozzi, Franco Cervellati, Ximena Maria Muresan, Carlo Cervellati and Gisueppe Valacchi 
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00407H


Bioavailability and metabolism of hydroxycinnamates in rats fed with durum wheat aleurone fractions
Luca Calani, Fayçal Ounnas, Patricia Salen, Christine Demeilliers, Letizia Bresciani, Francesca Scazzina, Furio Brighenti, Camilla Melegari, Alan Crozier, Michel de Lorgeril and Daniele Del Rio
Food Funct., 2014, 5, 1738-1746
DOI: 10.1039/C4FO00328D

Graphical Abstract

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Coffee cup confusion

The amount of caffeine in coffee varies depending on preparation conditions - research by Alan Crozier

© iStock

Health-related headlines often cite coffee as either a caffeinated curse or cure-all, with lines such as ‘x cups of coffee a day could lower or raise your risk of disease y’. But a new study into the caffeine and caffeoylquinic acid (CQA) content of various European coffees has again shown the huge variety in what ‘a cup of coffee’ means chemically, and how easy it can be for pregnant women to exceed the recommended 200mg of caffeine a day.

In a non-funded project – ‘curiosity driven research,’ is how group leader, Alan Crozier from the University of Glasgow, UK, describes it – the team measured the caffeine-to-CQA ratio in over 100 espressos. This expanded their previous study on coffees in Scotland. Crozier says a co-worker’s home town in Italy yielded the most consistent cups of coffee of the project. What with this, and research group member Iziar Ludwig’s trips back to Spain, there was no shortage of brews to analyse.

Read more about this work in the full Chemistry World story by Jenifer Mizen.

Read the original research, published in Food & Function, it’s free to access until the 1st September.

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Recommended HOT articles

Our referees have awarded the following Food & Function papers ‘HOT’ article status. Please take a look, let us know your thoughts and remember – these are free to access until Friday 11th July 2014.

Protective effects of diphenylheptanes from Curcuma phaeocaulis Val. on H2O2 induced cell injury
Yun-Fang Hao, Chuan-Li Lu, Dong-Jun Li, Liang Zhu, Jian-Guo Jiang and Jin-Hua Piao
Food Funct., 2014, Advance Article
DOI: 10.1039/C3FO60687B

Graphical Abstract


A methanolic extract of Ganoderma lucidum fruiting body inhibits the growth of a gastric cancer cell line and affects cellular autophagy and cell cycle
Marta Oliveira, Filipa S. Reis, Diana Sousa, Catarina Tavares, Raquel T. Lima, Isabel C. F. R. Ferreira, Tiago dos Santos and M. Helena Vasconcelos
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00258J

Graphical Abstract


A shortcut to wide-ranging biological actions of dietary polyphenols: modulation of the nitrate–nitrite–nitric oxide pathway in the gut
Bárbara S. Rocha, Carla Nunes, Cassilda Pereira, Rui M. Barbosa and João Laranjinha
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00124A

Graphical Abstract

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More HOT Food & Function papers…

Our referees have spoken yet again and selected the second batch of HOT Food & Function papers for the month of April. Please take a look below and remember that these are free to access for the next 4 weeks! 

Chalcones suppress fatty acid-induced lipid accumulation through a LKB1/AMPK signaling pathway in HepG2 cells
Tianshun Zhang, Norio Yamamoto and Hitoshi Ashida
Food Funct., 2014, Advance Article
DOI: 10.1039/C3FO60694E
 

Graphical Abstract 


Clustering effects on postprandial insulin secretion and sensitivity in response to meals with different fatty acid compositions
Beatriz Bermudez, Almudena Ortega-Gomez, Lourdes M. Varela, Jose Villar, Rocio Abia, Francisco J. G. Muriana and Sergio Lopez
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00067F

 Graphical Abstract


A standardised static in-vitro digestion method suitable for food – an international consensus
André Brodkorb, et al.
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C3FO60702J

Graphical Abstract

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Hot Food & Function papers!

Please take a look at our referee recommended ‘HOT’ papers in Food & Function which are free to access for the next 4 weeks!

Phenolic extracts of Rubus ulmifolius Schott flowers: characterization, microencapsulation and incorporation into yogurts as nutraceutical sources
Ana Martins, Lillian Barros, Ana Maria Carvalho, Celestino Santos-Buelga, Isabel P. Fernandes, Filomena Barreiro and Isabel C. F. R. Ferreira
Food Funct., 2014, Advance Article
DOI: 10.1039/C3FO60721F

GA


 

Glucosinolates from pak choi and broccoli induce enzymes and inhibit inflammation and colon cancer differently
Doris Lippmann, Carsten Lehmann, Simone Florian, Gitte Barknowitz, Michael Haack, Inga Mewis, Melanie Wiesner, M. Schreiner, Hans-Rudolf Glatt, R. Brigelius-Flohe and Anna Patricia Kipp  
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C3FO60676G, Paper

GA


 

The action of JAK, SMAD and ERK signal pathways on hepcidin suppression by polysaccharides from Angelica sinensis in rats with iron deficiency anemia
Yu Zhang, Yao Cheng, Na Wang, Qilin Zhang and Kaiping Wang  
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00006D, Paper

GA

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Hot papers in Food & Function

Here are the latest hot papers published in Food & Function, as recommended by the referees:

S-Methyl cysteine enhanced survival of nerve growth factor differentiated PC12 cells under hypoxic conditions
Chun-lin Liu, Te-chun Hsia and Mei-chin Yin  
Food Funct., 2014, Accepted Manuscript, DOI: 10.1039/C3FO60689A


Differential protective effects of red wine polyphenol extracts (RWEs) on colon carcinogenesis
Frédéric Mazué, Dominique Delmas, Genoveva Murillo, Diana Saleiro, Emeric Limagne and Norbert Latruffe  
Food Funct., 2014, Advance Article, DOI: 10.1039/C3FO60417A

Both the papers listed above are free to access for the next 4 weeks!

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