Food & Function Blog

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.

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

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

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

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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