Food & Function Volume 2, Issue 2 is now online; read it here.
The front cover features work from Vincenzo Fogliano and Francisco J. Morales which estimates the dietary intake of melanoidins from coffee and bread. Melanoidins are widely distributed in the human diet and are defined as polymeric high molecular weight, brown-coloured Maillard reaction end-products, containing nitrogen. There is emerging evidence of their positive physiological properties, but no previous estimation of their intake.
Estimation of dietary intake of melanoidins from coffee and bread
Vincenzo Fogliano and Francisco J. Morales
Food Funct., 2011, 2, 117-123
DOI: 10.1039/C0FO00156B
The inside front cover features a paper from Joshua D. Lambert and co-workers showing that a major polyphenol in green tea enhances the expression of genes related to fat oxidation in mice. This is a mechanism by which green tea is able to modulate body weight and the article was highlighted on the Food & Function blog in January.
(−)-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
All Food & Function articles are free to access; read these cover articles at the website and blog any comments below.
