Archive for the ‘Hot Article’ Category

HOT articles in Food & Function

Take a look at our most recent HOT articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!

Capsaicin, nonivamide and trans-pellitorine decrease free fatty acid uptake without TRPV1 activation and increase acetyl-coenzyme A synthetase activity in Caco-2 cells
Barbara Rohm, Annett Riedel, Jakob P. Ley, Sabine Widder, Gerhard E. Krammer and Veronika Somoza
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO00435C

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Sugar-coated: Exopolysaccharide producing lactic acid bacteria for food and human health applications
Paul Ryan, Paul Ross, Gerald F. Fitzgerald, Noel Caplice and Catherine Stanton
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00529E


The Colorants, Antioxidants, and Toxicants from Nonenzymatic Browning Reactions and the Impacts of Dietary Polyphenols on Their Thermal Formation
Xinchen Zhang, Ningping Tao, Xichang Wang, Feng Chen and Mingfu Wang
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO00996G

graphical abstract

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Recent HOT articles in Food & Function

Take a look at our new hot articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!

Atheroprotective effects of (poly)phenols: focus on cell cholesterol metabolism
Ilaria Zanotti, Margherita Dall’Asta, Pedro Mena, Laura Mele, Renato Bruni, Sumantra Ray and Daniele Del Rio
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00670D

Graphical Abstract

The intracellular metabolism of isoflavones in endothelial cells
Natalia Toro-Funes, Francisco Javier Morales-Gutiérrez, M. Teresa Veciana-Nogués, M. Carmen Vidal-Carou, Jeremy P. E. Spencer and Ana Rodriguez-Mateos
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO00772G

Graphical Abstract

Interactions of flavan-3-ols and procyanidins with membranes: mechanisms and physiological relevance.
Sandra V. Verstraeten, Cesar G. Fraga and Patricia I. Oteiza
Food Funct., 2015, Advance Article
DOI: 10.1039/C4FO00647J

Graphical Abstract

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Recent HOT articles in Food & Function

Take a look at our new hot articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!

Enhancing Vitamin E bioaccessibility: Factors impacting solubilization and hydrolysis of a-tocopherol acetate encapsulated in emulsion-based delivery systems
Ying Yang, Eric Andrew Decker, Hang Xiao and David Julian McClements
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00725E

Graphical Abstract


Bitter Taste Genetics- the relationship to tasting, liking, consumption and health
Emma L. Beckett, Charlotte Martin, Zoe Yates, Martin Veysey, Konsta Duesing and Mark Lucock
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00539B

Graphical Abstract


Impact of extraneous proteins on the gastrointestinal fate of sunflower seed (Helianthus annuus) oil bodies: A simulated gastrointestinal tract study
Sakunkhun Makkhun, Amit Khosla, Tim Foster, David Julian McClements, Myriam M. L. Grundy and David A. Gray
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00422A

Graphical Abstract

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Recent HOT articles in Food & Function

Take a look at our new hot articles just published in Food & Function. These papers are all free to read for the next four weeks. We hope you enjoy reading them!

Edible oleogels based on water soluble food polymers: Preparation, characterization and potential application
Ashok R. Patel, Nick Cludts, Mohd Dona Bin Sintang, Ans Lesaffer and Koen Dewettinck
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00624K

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Can Suillus granulatus (L.) Roussel be classified as a functional food?
Filipa S. Reis, Dejan Stojković, Lillian Barros, Jasmina Glamočlija, Ana Ćirić, Marina Soković, Anabela Martins, M. Helena Vasconcelos, Patricia Morales and Isabel C. F. R. Ferreira
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00619D

Graphical Abstract


Hypoglycemic, hypolipidemic and antioxidant effects of Sarcandra glabra polysaccharide in type 2 diabetic mice
Wei Liu, Ying Zheng, Zhenzhen Zhang, Wenbing Yao and Xiangdong Gao
Food Funct., 2014, Accepted Manuscript
DOI: 10.1039/C4FO00430B

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HOT articles in Food & Function

Take a look at our recent HOT Food & Function articles. Please take a look, let us know your thoughts and remember – these are free to access until Monday 13th October 2014.

Oolong, black and pu-erh tea suppresses adiposity in mice via activation of AMP-activated protein kinase
Yoko Yamashita, Liuqing Wang, Lihua Wang, Yuki Tanaka, Tianshun Zhang and Hitoshi Ashida
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00095A

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New insights into the effects of formulation type and compositional mixtures on the antioxidant and cytotoxic activities of dietary supplements based-on hepatoprotective plants
Carla Pereira, João C. M. Barreira,Ricardo C. Calhelha, Maria João R. P. Queiroz,Lillian Barrosa and   Isabel C. F. R. Ferreira
Food Funct., 2014, 5, 2052-2060
DOI: 10.1039/C4FO00387J

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Bi-compartmental elderly or adult dynamic digestion models applied to interrogate protein digestibility
Carmit Shani Levi and Uri Lesmes
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00478G

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 Wednesday 1st October 2014.

Structural differences of prebiotic oligosaccharides influence their capability to enhance iron absorption in deficient rats
José Moisés Laparra, Marina Díez-Municio, Miguel Herrero and F. Javier Moreno
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00504J

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Glycation is regulated by isoflavones
Jose Manuel Silvan, Chou Srey, Jennifer M. Ames and Maria Dolores del Castillo
Food Funct., 2014, 5, 2036-2042
DOI: 10.1039/C4FO00260A

Graphical Abstract


The effect of chicken extract on ERK/CREB signaling is ApoE isoform-dependent
Shan-May Yong, Qi-Rui Ong, Bei-En Siewa and Boon-Seng Wong 
Food Funct., 2014, 5, 2043-2051
DOI: 10.1039/C4FO00428K

Graphical Abstract

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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 19th September 2014.

Impact of dose on the bioavailability of coffee chlorogenic acids in humans
Angélique Stalmach, Gary Williamson and Alan Crozier
Food Funct., 2014, 5, 1727-1737
DOI: 10.1039/C4FO00316K

Graphical Abstract


Potential bioavailability enhancement of bioactive compounds using food-grade engineered nanomaterials: a review of the existing evidence
Kathleen Oehlke, Marta Adamiuk, Diana Behsnilian, Volker Gräf, Esther Mayer-Miebach, Elke Walz and Ralf Greiner
Food Funct., 2014, 5, 1341-1359
DOI: 10.1039/C3FO60067J

Graphical Abstract

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HOT articles for August

Our referees have recommended the following Food & Function ‘HOT’ articles. Please take a look, let us know your thoughts and remember – these are free to access until Tuesday 2nd September 2014.

Transport of hop aroma compounds across Caco-2 monolayers
A. Heinlein, M. Metzger, H. Walles and A. Buettner
Food Funct., 2014, Advance Article
DOI: 10.1039/C3FO60675A

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Complex coacervation with whey protein isolate and gum arabic for the microencapsulation of omega-3 rich tuna oil
Divya Eratte, Bo Wang, Kim Dowling, Colin. J. Barrow and Benu P. Adhikari
Food Funct., 2014, Advance Article
DOI: 10.1039/C4FO00296B

Graphical Abstract


The effect of dietary α-lipoic acid, betaine, L-carnitine, and swimming on the obesity of mice induced by a high-fat diet
Aera Jang, Dongwook Kim, Ki-Seung Sung, Samooel Jung, Hyun Joo Kim and Cheorun Jo
Food Funct., 2014, 5, 1966-1974
DOI: 10.1039/C4FO00246F

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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

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Coffee cup confusion

The amount of caffeine in coffee varies depending on preparation conditions - research by Alan Crozier

© iStock

Health-related headlines often cite coffee as either a caffeinated curse or cure-all, with lines such as ‘x cups of coffee a day could lower or raise your risk of disease y’. But a new study into the caffeine and caffeoylquinic acid (CQA) content of various European coffees has again shown the huge variety in what ‘a cup of coffee’ means chemically, and how easy it can be for pregnant women to exceed the recommended 200mg of caffeine a day.

In a non-funded project – ‘curiosity driven research,’ is how group leader, Alan Crozier from the University of Glasgow, UK, describes it – the team measured the caffeine-to-CQA ratio in over 100 espressos. This expanded their previous study on coffees in Scotland. Crozier says a co-worker’s home town in Italy yielded the most consistent cups of coffee of the project. What with this, and research group member Iziar Ludwig’s trips back to Spain, there was no shortage of brews to analyse.

Read more about this work in the full Chemistry World story by Jenifer Mizen.

Read the original research, published in Food & Function, it’s free to access until the 1st September.

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