Archive for the ‘News’ Category

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

Keep up-to-date with the latest content in Food & Function by registering for our free table of contents alerts.

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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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Food & Function International Symposia

Food & Function 2013 symposium, Taiwan, China, Chongqing, BejingThis November, the Food & Function International Symposia took place. The three one day series of symposia were held at National Chung Hsing University, Taichung City, Taiwan; Peking University, Beijing, China and Southwest University, Chongqing, China, on the 25th, 27th and 29th November, respectively. We are very grateful to our hosts, Professors Steven Feng Chen, Gow-Chin Yen, and Guo Hua Zhao, for their generous hospitality and the considerable help they gave us to make these events so successful.

Taiwan poster prize winners Food & Function SymposiumWe were delighted to be able to award several prizes at the three events. Pictured on the right are the successful winners collecting their prizes (from top to bottom: winners from the Taiwan event, the Beijing event and the Chongqing event, together with Food & Function Managing Editor, Sarah Ruthven). Poster prize winners from the Taiwan event were: Cheng-Ying Ho (Protective effects of diallyl sulfide against OVA-induced murine allergic asthma model via upregulation of Nrf2), Chih-Min Yang (Antimetastatic effects of α-carotene and possible mechanisms of action in Human hepatocarcinoma SK-Hep-1 cells) and Min-Hsueh Tai (Curcurmin supresses Food & Function Symposium prize winner BeijingPCSK9 gene expression through HNF-1α reduction and increases LDL uptake in HepG2 cells). Food & Function prize winners from the Beijing event were: Xiaorong Lin (Interactions among chemical components of cocoa tea (Camellia ptilophylla Chang), a natural low caffeine-containing tea species) Fang Fang (Study on antidiabetic activities of Staghorn sumac (Rhus typhina L.) drupes extracts) and Jixiang Lai (Investigations of antioxidant activity and gene expression of black soybean sprouts). Poster prize winners from the Chongqing event were: Yi Liu (Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides), Jia Liu (Synthesis characterisation and aqueous self-assembly of octenyl-succinate oact β-glucan), Daoqi Long (Blasting extrusion of wheat bran: determination of optimum processing conditions and extrudate physiocochemical properties), Si Tan Chongqing Poster Prize winners at Food & Function Symposium(The antimetabolic disorder effects of kumquat fruit extracts (FME) on high-fat diet-induced C57BL/6 obese mice) and Jian Liu. We would like to congratulate all the prize winners on their achievements.

The symposia featured talks by an outstanding list of speakers including Food & Function Associate Editor Professor Steven Feng Chen (Peking University, China), new Editorial Board Chair Professor Kevin Croft (University of Western Australia) and Editorial Board member Professor Vincenzo Fogliano (Wageningen University, The Netherlands). Dr Bettina Wolf (University of Nottingham, UK) and Dr Hang Xiao (University of Massachusetts Amherst, USA) were also speaking at all three locations. Delegates had an enjoyable time and there were stimulating discussions during the week.

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Top 10 most-accessed articles April–June 2013

The 10 most-accessed Food & Function articles between April and June were as follows:

Anti-inflammatory and anti-angiogenic effects of flavonoids isolated from Lycium barbarum Linnaeus on human umbilical vein endothelial cells
Wen-Bin Wu, Dian-Kun Hung, Fung-Wei Chang, Eng-Thaim Ong and Bing-Huei Chen  
Food Funct., 2012, 3, 1068-1081
DOI: 10.1039/C2FO30051F, Paper

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, Review Article

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, Paper

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, Paper

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, Paper

Flavonoids as dietary regulators of nuclear receptor activity
Yishai Avior, David Bomze, Ory Ramon and Yaakov Nahmias  
Food Funct., 2013, 4, 831-844
DOI: 10.1039/C3FO60063G, Review Article

Controlling lipid oxidation of food by active packaging technologies
Fang Tian, Eric A. Decker and Julie M. Goddard  
Food Funct., 2013, 4, 669-680
DOI: 10.1039/C3FO30360H, Review Article

Black tea: chemical analysis and stability
Shiming Li, Chih-Yu Lo, Min-Hsiung Pan, Ching-Shu Lai and Chi-Tang Ho  
Food Funct., 2013, 4, 10-18
DOI: 10.1039/C2FO30093A, Review Article

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, Review Article

Recent developments on polyphenol–protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system
Prasun Bandyopadhyay, Amit K. Ghosh and Chandrasekhar Ghosh  
Food Funct., 2012, 3, 592-605
DOI: 10.1039/C2FO00006G, Review Article

 Take a look at the articles and then let us know your thoughts and comments below.

Fancy submitting your own work to Food & Function? You can submit online today, or email us with your ideas and suggestions.

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Top 10 most-accessed articles March 2013

The 10 most-accessed Food & Function articles in March 2013 were as follows:

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, Paper

Development of oral food-grade delivery systems: Current knowledge and future challenges
Revital Cohen Benshitrit, Carmit Shani Levi, Sharon Levi Tal, Eyal Shimoni and Uri Lesmes  
Food Funct., 2012, 3, 10-21
DOI: 10.1039/C1FO10068H, Review Article

Antiproliferative activities of tea and herbal infusions
Fang Li, Sha Li, Hua-Bin Li, Gui-Fang Deng, Wen-Hua Ling and Xiang-Rong Xu  
Food Funct., 2013, 4, 530-538
DOI: 10.1039/C2FO30252G, Paper

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, Review Article

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, Paper

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, Paper

Prior supplementation with long chain omega-3 polyunsaturated fatty acids promotes weight loss in obese adults: a double-blinded randomised controlled trial
Irene A. Munro and Manohar L. Garg  
Food Funct., 2013, 4, 650-658
DOI: 10.1039/C3FO60038F, Paper

The role of marine n-3 fatty acids in improving cardiovascular health: a review
Tiffany Nicholson, Haidar Khademi and Mohammed H. Moghadasian  
Food Funct., 2013, 4, 357-365
DOI: 10.1039/C2FO30235G, Review Article

Black tea: chemical analysis and stability
Shiming Li, Chih-Yu Lo, Min-Hsiung Pan, Ching-Shu Lai and Chi-Tang Ho  
Food Funct., 2013, 4, 10-18
DOI: 10.1039/C2FO30093A, Review Article

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, Paper

Take a look at the articles, and then let us know your thoughts and comments below.

Fancy submitting your own work to Food & Function? You can submit online today, or email us with your ideas and suggestions.

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