April 2011 – Food & Function Blog

Archive for April, 2011

Top ten most accessed articles in March

28 Apr 2011

This month sees the following articles in Food & Function that are in the top ten most accessed:-

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

Development of a simple model device for in vitro gastric digestion investigation
Jianshe Chen, Vishwajeet Gaikwad, Melvin Holmes, Brent Murray, Malcolm Povey, Ye Wang and Ying Zhang
Food Funct., 2011, 2, 174-182 DOI: 10.1039/C0FO00159G, Paper

Expression of carotenoid biosynthetic pathway genes and changes in carotenoids during ripening in tomato (Lycopersicon esculentum)
Kanakapura Krishnamurthy Namitha, Surya Narayana Archana and Pradeep Singh Negi
Food Funct., 2011, 2, 168-173 DOI: 10.1039/C0FO00169D, Paper

Bioactive peptides derived from milk proteins and their health beneficial potentials: an update
Ravinder Nagpal, Pradip Behare, Rajiv Rana, Ashwani Kumar, Manoj Kumar, Sanu Arora, Fransesco Morotta, Shalini Jain and Hariom Yadav
Food Funct., 2011, 2, 18-27 DOI: 10.1039/C0FO00016G, Review

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

Antiproliferative mechanisms of quercetin in rat activated hepatic stellate cells
Li-chen Wu, In-wei Lu, Chi-Fu Chung, Hsing-Yu Wu and Yi-Ting Liu
Food Funct., 2011, 2, 204-212 DOI: 10.1039/C0FO00158A, Paper

Antioxidant and antihepatotoxic effect of Spirulina laxissima against carbon tetrachloride induced hepatotoxicity in rats
Gini C. Kuriakose and Muraleedhara G. Kurup
Food Funct., 2011, 2, 190-196 DOI: 10.1039/C0FO00163E, Paper

(-)-Epigallocatechin-3-gallate increases the expression of genes related to fat oxidation in the skeletal muscle of high fat-fed mice
Sudathip Sae-tan, Kimberly A. Grove, Mary J. Kennett and Joshua D. Lambert
Food Funct., 2011, 2, 111-116 DOI: 10.1039/C0FO00155D, Paper

Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices
Gina Borges, William Mullen and Alan Crozier
Food Funct., 2010, 1, 73-83 DOI: 10.1039/C0FO00008F, Paper

Normalization genes for quantitative RT-PCR in differentiated Caco-2 cells used for food exposure studies
Robert A. M. Vreeburg, Shanna Bastiaan-Net and Jurriaan J. Mes
Food Funct., 2011, 2, 124-129 DOI: 10.1039/C0FO00068J, Paper

Why not take a look at the articles today and blog your thoughts and comments below.

Fancy submitting an article to Food & Function? Then why not submit to us today or alternatively email us your suggestions.

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4th International Symposium on the Delivery of Functionality in Complex Food Systems: Abstract Submission Deadline Reminder

27 Apr 2011

As mentioned on the Food & Function Blog in February, the University of Guelph’s Department of Food Science will be hosting an international meeting on the delivery of functionality in complex food systems.

The deadline for the submission of abstracts has been extended to 15th June and the deadline for early-bird registration has also been extended until 30th June!

This meeting will bring together world-class experts from various disciplines (from physical science to biology) and sectors (from industry, academia and government). This meeting will be the fourth and latest instalment of a series of symposia discussing the latest and ongoing trends in food structural research. The conference will be held on August 21-24, 2011, Guelph, Ontario, Canada, www.uoguelph.ca/foodscience/content/delivery-functionality-complex-food-systems.

Important dates for your calendar:

January 20, 2011 Registration opens
April 30, 2011 Deadline for the submission of abstracts – Now extended to 15 June!
June 15, 2011 Deadline for early-bird registration – Now extended to 30 June!

Invited speakers include:

Professor Raffaele Mezzenga, Eidgenössische Technische Hochschule (ETH) Zürich, Switzerland
Professor Nissim Garti, Hebrew University of Jerusalem, Israel
Professor Eric van der Linden, Wageningen University, The Netherlands
Dr. Eckhard Flöter, Unilever Research and Development Vlaardingen, The Netherlands
Professor David Julian McClements, University of Massachussetts Amherst, United States of America
Professor Derick Rousseau, Ryerson University, Canada
Professor Rickey Yada, University of Guelph, Canada
Professor Amanda Wright, University of Guelph, Canada
Professor Gopinath Paliyath, University of Guelph, Canada
Dr. Job Ubbink, Food Concept & Physical Design
Professor Eyal Shimoni, Technion, Israel

Work presented at the conference will be published in a themed issue of Food & Function, a non-profit journal published by the Royal Society of Chemistry. Submissions can be made online here . The deadline for submissions for the themed issue is 31 August 2011.

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How do some foods protect against harmful Malliard reaction products?

20 Apr 2011

This review from Gow-Chin Yen and co-workers in Taiwan reviews the anti-glycation properties of various foods and their mechanisms of action. Glycation, also known as the Malliard reaction is a type of nonenzymatic browning involving the reaction of carbohydrate with protein. It occurs ubiquitously in food, particularly during heating, processing and storage. It has also been implicated in accelerated aging and diabetic complications in vivo although the molecular basis of this pathogenesis is not well understood.

Most studies to date have focused on the deleterious effects of toxic advanced glycation endproducts (AGEs) and it remains unclear whether phytochemicals, implicated in the reduction of toxic effects in clinical trials, actually exert protective effects against glycotoxin-induced damage. These natural potential AGE inhibitors may provide a therapeutic approach for delaying and preventing premature aging and diabetic complications.

Interested in knowing more? Read the full article by following the link below, all content in Food & Function is free to access until the end of 2011.

Inhibition of advanced glycation endproduct formation by foodstuffs
Chi-Hao Wu, Shang-Ming Huang, Jer-An Lin and Gow-Chin Yen
Food Funct., 2011, Advance Article
DOI: 10.1039/C1FO10026B

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Latest issue of Food & Function online now!

14 Apr 2011

All content in Food & Function is free to access upon a simple registration process so why not sign up now and read the latest issue online.

The front cover features work from Pradeep Singh Negi and co-workers in India. They show that differential gene expression is responsible for lycopene accumulation in ripening tomatoes. Read the full article by following the link below:

Expression of carotenoid biosynthetic pathway genes and changes in carotenoids during ripening in tomato (Lycopersicon esculentum)
Kanakapura Krishnamurthy Namitha, Surya Narayana Archana and Pradeep Singh Negi
Food Funct., 2011, 2, 168-173
DOI: 10.1039/C0FO00169D

An SEM image showing the hollowed surface microstructure of a peanut particle after gastric digestion is featured on the inside cover. Plant cells are clearly identifiable by the remaining cell walls. Find out more about the development of a simple model device for in vitro gastric digestion by reading this article from Jianshe Chen and co-workers in the UK.

Development of a simple model device for in vitro gastric digestion investigation
Jianshe Chen, Vishwajeet Gaikwad, Melvin Holmes, Brent Murray, Malcolm Povey, Ye Wang and Ying Zhang
Food Funct., 2011, 2, 174-182
DOI: 10.1039/C0FO00159G

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Milk peptides have the potential to help our hearts

07 Apr 2011

Biological effects of milk peptides in relation to cardiovascular disease are reviewed in this article from Martha Phelan and David Kerins from Food for Health Ireland at University College Cork, Ireland. The comprehensive review provides a valuable source of information to researchers.

Heart disease and stroke are one of the leading causes of death and disability worldwide. Bioactive peptides derived from milk proteins demonstrate many potential functional and physiological roles in relation to cardiovascular disease and as such are of great interest to the food industry. Due to the perception that food derived products have an acceptable risk profile they have the potential for widespread acceptance by the public. This article reviews many aspects of these dairy peptides such as bioavailability, inhibition of angiotensin converting enzyme, effect on platelet function and antithrombotic effects.

Interested in knowing more? Read the full article here:

The potential role of milk-derived peptides in cardiovascular disease
Martha Phelan and David Kerins
Food Funct., 2011, Advance Article
DOI: 10.1039/C1FO10017C

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Food & Function Blog

Archive for April, 2011

Top ten most accessed articles in March

4th International Symposium on the Delivery of Functionality in Complex Food Systems: Abstract Submission Deadline Reminder

How do some foods protect against harmful Malliard reaction products?

Latest issue of Food & Function online now!

Milk peptides have the potential to help our hearts

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