Archive for the ‘News’ Category

Food & Function issue 8 is now available online

front cover

The front cover features artwork by Alan Crozier from the University of Glasgow who in his review with his colleagues, provides details on the phytochemicals in green coffee beans and the changes that occur during roasting.

The article can be read in full below and is free to access for the next 6 weeks:

Coffee: biochemistry and potential impact on health
Iziar A. Ludwig, Michael N. Clifford, Michael E. J. Lean, Hiroshi Ashihara and Alan Crozier
Food Funct., 2014, 5, 1695-1717
DOI: 10.1039/C4FO00042K

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Food & Function issue 7 is now available online

front cover

The front cover features artwork by David Julian McClements and Hang Xiao from Massachusetts, USA. In their work, they research how the oral bioavailability of many lipophilic bioactive agents (pharmaceuticals and nutraceuticals) is limited due to various physicochemical and physiological processes. Excipient foods can be designed to improve the oral bioavailability of these bioactive agents.

Read the article in full below– it’s free to access for the next six weeks:

Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals
David Julian McClements and Hang Xiao  
Food Funct., 2014, 5, 1320-1333
DOI: 10.1039/C4FO00100A

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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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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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Top 10 most downloaded Food & Function articles

During the 1st quarter of this year (the months of January, February & March), the most downloaded Food & Function articles were:

Anti-inflammatory activity of natural dietary flavonoids
Min-Hsiung Pan, Ching-Shu Lai and Chi-Tang Ho 
Food Funct., 2010, 1, 15-31 
DOI: 10.1039/C0FO00103A  

Nuts, especially walnuts, have both antioxidant quantity and efficacy and exhibit significant potential health benefits  
Joe A. Vinson and Yuxing Cai 
Food Funct., 2012, 3, 134-140 
DOI: 10.1039/C2FO10152A 

Transcription profiles of LPS-stimulated THP-1 monocytes and macrophages: a tool to study inflammation modulating effects of food-derived compounds  
Wasaporn Chanput, Jurriaan Mes, Robert A. M. Vreeburg, Huub F. J. Savelkoul and Harry J. Wichers 
Food Funct., 2010, 1, 254-261 
DOI: 10.1039/C0FO00113A 

Review of in vitro digestion models for rapid screening of emulsion-based systems 
David Julian McClements and Yan Li 
Food Funct., 2010, 1, 32-59 
DOI: 10.1039/C0FO00111B  

Characterization of polarized THP-1 macrophages and polarizing ability of LPS and food compounds  
Wasaporn Chanput, Jurriaan J. Mes, Huub F. J. Savelkoul and Harry J. Wichers 
Food Funct., 2013, 4, 266-276 
DOI: 10.1039/C2FO30156C 

Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods 
Nicolas Bordenave, Bruce R. Hamaker and Mario G. Ferruzzi 
Food Funct., 2014, 5, 18-34 
DOI: 10.1039/C3FO60263J 

Phenolic compounds: their journey after intake 
G. R. Velderrain-Rodríguez, H. Palafox-Carlos, A. Wall-Medrano, J. F. Ayala-Zavala, C-Y. O. Chen, M. Robles-Sánchez, H. Astiazaran-García, E. Alvarez-Parrilla and G. A. González-Aguilar 
Food Funct., 2014, 5, 189-197 
DOI: 10.1039/C3FO60361J

An update on adding docosahexaenoic acid (DHA) and arachidonic acid (AA) to baby formula  
Emily K. K. Tai, Xiao Bo Wang and Zhen-Yu Chen 
Food Funct., 2013, 4, 1767-1775 
DOI: 10.1039/C3FO60298B  

Effects of herbal infusions, tea and carbonated beverages on alcohol dehydrogenase and aldehyde dehydrogenase activity 
Sha Li, Li-Qin Gan, Shu-Ke Li, Jie-Cong Zheng, Dong-Ping Xu and Hua-Bin Li 
Food Funct., 2014, 5, 42-49 
DOI: 10.1039/C3FO60282F  

Hass avocado modulates postprandial vascular reactivity and postprandial inflammatory responses to a hamburger meal in healthy volunteers  
Zhaoping Li, Angela Wong, Susanne M. Henning, Yanjun Zhang, Alexis Jones, Alona Zerlin, Gail Thames, Susan Bowerman, Chi-Hong Tseng and David Heber 
Food Funct., 2013, 4, 384-391 
DOI: 10.1039/C2FO30226H

Interesting read? Let us know your thoughts below.

And remember, you can submit direct to Food & Function here.

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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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Olive oil may offer diabetes protection

Spanish scientists say increasing the amount of olive oil in your diet could reduce your risk of developing metabolic syndrome and type 2 diabetes.

Oleic acid is found in olives and olive oil ©Shutterstock

Oleic acid is found in olives and olive oil ©Shutterstock

Sergio Lopez and co-workers from the Institute of Fat in Seville studied the connection between different types of dietary fat and blood glucose control in humans with normal and high fasting triglycerides. They found that unlike other dietary fatty acids, oleic acid, which is found in olive oil, helps to regulate insulin secretion and minimise spikes in blood sugar levels after meals…

To read the full article visit Chemistry World.

Link to the original article is below:

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

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Food & Function issue 4 is now available online

Issue 4 of Food & Function is now available to read online.

Cover

The front cover this month features work by Ashok R. Patel and co-workers from Gent, Belgium. In their work, they demonstrate three potential edible applications of shellac oleogels as (i) a continuous oil phase for preparation of emulsifier-free, structured without emulsions (spreads), (ii) a replacer for oil-binders in chocolate paste formulations and (iii) a shortening alternative for cake preparation.

Read the article in full – it’s free to access for the next six weeks: 
Edible applications of shellac oleogels: spreads, chocolate paste and cakes
Ashok R. Patel, Pravin S. Rajarethinem, Agnieszka Grędowska, Ozge Turhan, Ans Lesaffer, Winnok H. De Vos, Davy Van de Walle and Koen Dewettinck
Food Funct., 2014, 5, 645-652, DOI: 10.1039/C4FO00034J

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Steven Feng Chen and Junshi Chen are elected as Fellows of the International Academy of Food Science and Technology (IAFoST)

Steven Feng Chen, Food & Function Associate Editor is elected a Fellow of the International Academy of Food Science and Technology

Professor Steven Feng Chen

Professor Junshi Chen

Professor Steven Feng Chen (Peking University – Food & Function Associate Editor) and Professor Junshi Chen (Chinese Centre for Disease Control and Prevention – Food & Function Advisory Board member) have been elected as Fellows of the International Academy of Food Science and Technology (IAFoST). 

IAFoST elects new Fellows every two years, and among the 30 newly elected fellows globally, Steven Feng Chen and Junshi Chen are the only two academics elected this year from China. To be eligible for election as a Fellow, a person must be recognized as having established an outstanding reputation for scientific accomplishments and leadership in the area of food science and technology.

Food & Function would like to congratulate both Steven and Junshi on this great achievement. For more information, please read the news item on the Peking University website.

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