Archive for the ‘Hot Article’ Category

HOT articles in Food & Function

Take a look at our most recent HOT articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!

Laura Sams, Julie Paume, Jacqueline Giallo and Frédéric Carrière
Food Funct., 2016, 7, 30-45
Timothy W. Yeung, Izlia J. Arroyo-Maya, David J. McClements and David A. Sela
Food Funct., 2016, Advance Article

DOI: 10.1039/C5FO00801H, Paper

Graphical Abstract


Yassine Chtourou, Zeineb Kamoun, Wissem Zarrouk, Mohammed Kebieche, Choumous Kallel, Radhouane Gdoura and Hamadi Fetoui
Food Funct., 2016, 7, 183-193
DOI: 10.1039/C5FO00871A, Paper

Graphical Abstract

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HOT articles in Food & Function

Take a look at our most recent HOT articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!

Polyozellin, a key constituent of the edible mushroom Polyozellus multiplex, attenuates glutamate-induced mouse hippocampal neuronal HT22 cell death
Eun-Ju Yang and Kyung-Sik Song
Food Funct., 2015, 6, 3678-3686
DOI: 10.1039/C5FO00636H, Paper

Graphical Abstract


Sea cucumber cerebrosides and long-chain bases from Acaudina molpadioides protect against high fat diet-induced metabolic disorders in mice
Xiaofang Liu, Jie Xu, Yong Xue, Zhuang Gao, Zhaojie Li, Kailiang Leng, Jingfeng Wang, Changhu Xue and Yuming Wang
Food Funct., 2015, 6, 3428-3436
DOI: 10.1039/C5FO00602C, Paper

Graphical Abstract


Rosa canina L. – new possibilities for an old medicinal herb
Jelena Živković, Dejan Stojković, Jovana Petrović, Gordana Zdunić, Jasna Glamočlija and Marina Soković
Food Funct., 2015, 6, 3687-3692
DOI: 10.1039/C5FO00820D, Paper

Graphical Abstract


Polyphenolic extract from Hibiscus sabdariffa reduces body fat by inhibiting hepatic lipogenesis and preadipocyte adipogenesis
Erl-Shyh Kao, Mon-Yuan Yang, Chia-Hung Hung, Chien-Ning Huang and Chau-Jong Wang
Food Funct., 2016, Advance Article
DOI: 10.1039/C5FO00714C, Paper

Graphical Abstract

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Latest HOT articles in Food & Function

Take a look at our most recent HOT articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!

Raúl Beltrán-Debón, Esther Rodríguez-Gallego, Salvador Fernández-Arroyo, Oriol Senan-Campos, Francesco A. Massucci, Anna Hernández-Aguilera, Marta Sales-Pardo, Roger Guimerà, Jordi Camps, Javier A. Menendez and Jorge Joven
Food Funct., 2015, 6, 2957-2966
DOI: 10.1039/C5FO00696A, Paper

Manoela Maciel dos Santos Dias, Hércia Stampini Duarte Martino, Giuliana Noratto, Andrea Roque-Andrade, Paulo César Stringheta, Stephen Talcott, Afonso Mota Ramos and Susanne U. Mertens-Talcott
Food Funct., 2015, 6, 3249-3256
DOI: 10.1039/C5FO00278H, Paper

Cristian Del Bo’, Daniela Martini, Marisa Porrini, Dorothy Klimis-Zacas and Patrizia Riso
Food Funct., 2015, 6, 2890-2917
DOI: 10.1039/C5FO00657K, Review Article

Sonda Ammar, María del Mar Contreras, Olfa Belguith-Hadrich, Antonio Segura-Carretero and Mohamed Bouaziz
Food Funct., 2015, Advance Article
DOI: 10.1039/C5FO00837A, Paper
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HOT articles in Food & Function

Take a look at our most recent HOT articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!

Ashok R. Patel and Koen Dewettinck
Food Funct., 2015, Advance Article

DOI: 10.1039/C5FO01006C

Graphical Abstract


Interfacial dilational properties of tea polyphenols and milk proteins with gut epithelia and the role of mucus in nutrient adsorption
Anilda Guri, Yang Li and Milena Corredig
Food Funct., 2015, Advance Article
DOI: 10.1039/C5FO00654F

Graphical Abstract


Zinc as a micronutrient and its preventive role of oxidative damage in cells
Veronika Kloubert and Lothar Rink
Food Funct., 2015, 6, 3195-3204
DOI: 10.1039/C5FO00630A

Graphical Abstract


A study of starch gelatinisation behaviour in hydrothermally-processed plant food tissues and implications for in vitro digestibility
Cathrina H. Edwards, Frederick J. Warren, Grant M. Campbell, Simon Gaisford, Paul G. Royall, Peter J. Butterworth and Peter R. Ellis
Food Funct., 2015, Advance Article
DOI: 10.1039/C5FO00754B

Graphical Abstract

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HOT articles in Food & Function

Take a look at our most recent HOT articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!

Liqiang Zou, Wei Liu, Chengmei Liu, Hang Xiao and David Julian McClements
Food Funct., 2015, 6, 2475-2486
DOI: 10.1039/C5FO00606F, PaperGraphical Abstract

Sally Barton, Sandi L. Navarro, Matthew F. Buas, Yvonne Schwarz, Haiwei Gu, Danijel Djukovic, Daniel Raftery, Mario Kratz, Marian L. Neuhouser and Johanna W. Lampe
Food Funct., 2015, 6, 2949-2956
DOI: 10.1039/C5FO00287G, Paper

Zhaoping Li, Susanne M. Henning, Ru-Po Lee, Qing-Yi Lu, Paula H. Summanen, Gail Thames, Karen Corbett, Julia Downes, Chi-Hong Tseng, Sydney M. Finegold and David Heber
Food Funct., 2015, 6, 2487-2495
DOI: 10.1039/C5FO00669D, Paper

Sunil K. Panchal, Hemant Poudyal, Leigh C. Ward, Jennifer Waanders and Lindsay Brown
Food Funct., 2015, 6, 2496-2506
DOI: 10.1039/C5FO00480B, Paper

Seishi Shimizu
Food Funct., 2015, Advance Article
DOI: 10.1039/C5FO00610D, Paper
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Can we improve nutraceutical bioavailability of curcumin ?

 Let it be Indian, Afghani, Cambodian, Vietnamese, Nepalese or Thai cuisine, Turmeric (Curcuma longa) is an integral part of all of them and many more! Turmeric is widely used in food preparations as a spice, pigment, and nutraceutical because of its characteristic flavour profile, yellow colour, and biological activity. Turmeric is not only an essential ingredient in food but also a very important component of many formulations in medicine owing to the potential health benefits it offers. Have you ever wondered what gives turmeric the power to do so?

Curcumin is one of the most biologically active components within turmeric. The potential health benefits and good safety profile of curcumin makes it an essential ingredient in functional food products as a nutraceutical ingredient. However, the high melting point and poor water solubility of curcumin make it difficult to incorporate into many functional foods and beverages, and its poor stability in vivo and low bioaccessibility within the gastrointestinal tract reduce its biological activity. The strategy that is widely used to address these shortcomings is to encapsulate it within food-grade delivery systems such as nanoparticles, hydrogel beads, emulsions and suspensions which help in shielding curcumin on its way towards the target  resulting in improving its functional performance.

Can there be an alternate strategy?

In their search for the answer to this question, Wei Liu et al. form Nanchang University and David McClements et al. from UMass, Amherst  have devised a strategy to develop  excipient foods that are consumed with curcumin-rich foods. Oil-in-water emulsions turned out to be better candidates for developing excipient foods. The study involved the influence of emulsifier type on the ability of excipient emulsions to solubilize curcumin, and to increase its bioaccessibility. In their recent article in Food & Function, they have discussed the rational design of excipient emulsions by varying the emulsifier type as well as the preparation conditions of emulsions, and the effect of these emulsions on the  fate of curcumin in simulated gastrointestinal digestion.

A schematic presentation of fate of curcumin under different emulsifying conditions is shown in the figure below. 

  The results of this study substantiate the utility of excipient foods in improving functional performance of curcumin which can be extended to other lipophilic nutraceuticals and vitamins. To read the complete story and to know how the yellow colour helped them to determine the bioaccessibility of curcumin, read the full paper for free* using the link below: 

Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate

Liqiang Zou, Wei Liu,  Chengmei Liu,  Hang Xiao and   David Julian McClements
Food Funct., 2015, Advance Article
DOI: 10.1039/C5FO00606F


About the webwriter
Sushil Benke is a graduate student under the supervision of Dr. H. N. Gopi in the Department of Chemistry at Indian Institute of Science Education and Research (IISER), Pune. His research focuses on the development of novel antimicrobial peptidomimetics.

 

*Access is free through a registered RSC account.

 

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HOT articles in Food & Function

Take a look at our most recent HOT articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!

The effect of quercetin and kaempferol aglycones and glucuronides on peroxisome proliferator-activated receptor-gamma (PPAR-Y)
Karsten Beekmann, Laura Rubió, Laura H. J. de Haan, Lucas Actis-Goretta, Bart van der Burg, Peter J. van Bladeren and Ivonne M. C. M. Rietjens
Food Funct., 2015, 6, 1098-1107
DOI: 10.1039/C5FO00076A
Graphical Abstract
Neuroprotective effect of loganin against Aß25-35-induced injury via NF-?B-dependent signaling pathway in PC12 cells
Hyeri Kim, Kumju Youn, Mok-Ryeon Ahn, Oh Yoen Kim, Woo-Sik Jeong, Chi-Tang Ho and Mira Jun
Food Funct., 2015, 6, 1108-1116
DOI: 10.1039/C5FO00055F

Strawberry as a health promoter: an evidence based review
Francesca Giampieri, Tamara Y. Forbes-Hernandez, Massimiliano Gasparrini, José M. Alvarez-Suarez, Sadia Afrin, Stefano Bompadre, Josè L. Quiles, Bruno Mezzetti and Maurizio Battino
Food Funct., 2015, Advance Article
DOI: 10.1039/C5FO00147A

Is honey able to potentiate the antioxidant and cytotoxic properties of medicinal plants consumed as infusions for hepatoprotective effects?
Carla Pereira, João C. M. Barreira, Ricardo C. Calhelha, Melissa Lopes, Maria João R. P. Queiroz, Miguel Vilas-Boas, Lillian Barros and Isabel C. F. R. Ferreira
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO01206B

Comparison of the urinary excretion of quercetin glycosides from red onion and aglycone from dietary supplements in healthy subjects: a randomized, single-blinded, cross-over study
Yuanlu Shi and Gary Williamson
Food Funct., 2015, Advance Article
DOI: 10.1039/C5FO00155B

Combined heterogeneous distribution of salt and aroma in food enhances salt perception
Marion Emorine, Chantal Septier, Isabelle Andriot, Christophe Martin, Christian Salles and Thierry Thomas-Danguin
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO01067A

The ellagic acid-derived gut microbiota metabolite urolithin A potentiates the anticancer effects of 5-fluorouracil chemotherapy in human colon cancer cells
Antonio González-Sarrías, Joao Tomé-Carneiro, Andrea Bellesia, Francisco A. Tomás-Barberán and Juan Carlos Espín
Food Funct., 2015, Advance Article
DOI: 10.1039/C5FO00120J

Programmed emulsions for sodium reduction in emulsion based foods
Natalie Chiu, Louise Hewson, Ian Fisk and Bettina Wolf
Food Funct., 2015, Advance Article
DOI: 10.1039/C5FO00079C

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HOT articles in Food & Function

Take a look at our most recent HOT articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!


Non-targeted 1H-NMR-metabolomics suggest the induction of master regulators of energy metabolism in the liver of vitamin E-deficient rats

Ali A. Moazzami, Sonja Frank, Antonin Gombert, Nadine Sus, Banu Bayram, Gerald Rimbach and Jan Frank
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO00947A

Graphical Abstract


Food derived microRNAs
Anika E. Wagner, Stefanie Piegholdt, Martin Ferraro, Kathrin Pallauf and Gerald Rimbach
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO01119H

Graphical Abstract

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HOT articles in Food & Function

Take a look at our most recent HOT articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!

Functional food microstructures for macronutrient release and delivery
J. E. Norton, Y. Gonzalez Espinosa, R. L. Watson, F. Spyropoulos and I. T. Norton
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO00965G

Graphical Abstract


Selected dietary (poly)phenols inhibit periodontal pathogen growth and biofilm formation
Muhammad Shahzad, Emma Millhouse, Shauna Culshaw, Christine A. Edwards, Gordon Ramage and Emilie Combet
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO01087F

Graphical Abstract

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HOT articles in Food & Function

Take a look at our most recent HOT articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!

Capsaicin, nonivamide and trans-pellitorine decrease free fatty acid uptake without TRPV1 activation and increase acetyl-coenzyme A synthetase activity in Caco-2 cells
Barbara Rohm, Annett Riedel, Jakob P. Ley, Sabine Widder, Gerhard E. Krammer and Veronika Somoza
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO00435C

graphical abstract


Sugar-coated: Exopolysaccharide producing lactic acid bacteria for food and human health applications
Paul Ryan, Paul Ross, Gerald F. Fitzgerald, Noel Caplice and Catherine Stanton
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00529E


The Colorants, Antioxidants, and Toxicants from Nonenzymatic Browning Reactions and the Impacts of Dietary Polyphenols on Their Thermal Formation
Xinchen Zhang, Ningping Tao, Xichang Wang, Feng Chen and Mingfu Wang
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO00996G

graphical abstract

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