Food & Function Blog

The front cover of issue 7 features artwork by Lars P. Christensen from the University of Souther Denmark. Along with his colleagues, Lars ivestigates how alcarinol and falcarindiol may represent scaffolds for novel partial PPARγ agonists with possible antidiabetic properties.

Interested to know more? Read the full article below – its free to access for the next 6 weeks!

Polyacetylenes from carrots (Daucus carota) improve glucose uptake in vitro in adipocytes and myotubes
Rime B. El-Houri, Dorota Kotowska, Kathrine B. Christensen, Sumangala Bhattacharya, Niels Oksbjerg, Gerhard Wolber, Karsten Kristiansen and Lars P. Christensen
Food Funct., 2015, 6, 2135-2144
DOI: 10.1039/C5FO00223K

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The front cover of issue 6 features artwork by C. de Loubens et al. from Institut de Recherche sur les Phénomènes Hors Equilibre, France.  Along with his colleagues Loubens developed a three-dimensional lattice-Boltzmann model to gain insight into the effects of villous movements and the rheology of digesta on flow, mixing and absorption of nutrients at the periphery of the intestinal lumen.

Interested to find out more? Read the full article below – its free to access for the next 6 weeks!

Flow and mixing by small intestine villi
Y. F. Lim, C. de Loubens, R. J. Love, R. G. Lentle and P. W. M. Janssen
Food Funct., 2015, 6, 1787-1795
DOI: 10.1039/C5FO00285K

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The front cover of issue 5 features artwork by Natalie Chiu from The University of Nottingham. Along with her colleagues, Natalie investigates a microstructure approach to reduce sodium levels in emulsion based foods. If successful, this strategy will enable reduction of sodium without affecting consumer satisfaction with regard to salty taste.

Have a read of the full article below – its free to access for the next six weeks:

Programmed emulsions for sodium reduction in emulsion based foods
Natalie Chiu, Louise Hewson, Ian Fisk and Bettina Wolf
Food Funct., 2015, 6, 1428-1434
DOI: 10.1039/C5FO00079C

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From January – March 2015, our most downloaded Food & Function articles were:

A standardised static <it>in vitro</it> digestion method suitable for food – an international consensus
M. Minekus, M. Alminger, P. Alvito, S. Ballance, T. Bohn, C. Bourlieu, F. Carrière, R. Boutrou, M. Corredig, D. Dupont, C. Dufour, L. Egger, M. Golding, S. Karakaya, B. Kirkhus, S. Le Feunteun, U. Lesmes, A. Macierzanka, A. Mackie, S. Marze, D. J. McClements, O. Ménard, I. Recio, C. N. Santos, R. P. Singh, G. E. Vegarud, M. S. J. Wickham, W. Weitschies and A. Brodkorb
Food Funct., 2014,5, 1113-1124
DOI: 10.1039/C3FO60702J

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

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

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

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

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

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., 2014,5, 2833-2841
DOI: 10.1039/C4FO00624K

Atheroprotective effects of (poly)phenols: a focus on cell cholesterol metabolism
Ilaria Zanotti, Margherita Dall’Asta, Pedro Mena, Laura Mele, Renato Bruni, Sumantra Ray and Daniele Del Rio
Food Funct., 2015,6, 13-31
DOI: 10.1039/C4FO00670D

Xylooligosaccharide increases bifidobacteria but not lactobacilli in human gut microbiota
Sydney M. Finegold, Zhaoping Li, Paula H. Summanen, Julia Downes, Gail Thames, Karen Corbett, Scot Dowd, Michael Krak and David Heber
Food Funct., 2014,5, 436-445
DOI: 10.1039/C3FO60348B

Coffee: biochemistry and potential impact on health
Iziar A. Ludwig, Michael N. Clifford, Michael E. J. Lean, Hiroshi Ashihara and Alan Crozier
Food Funct., 2014,5, 1695-1717
DOI: 10.1039/C4FO00042K

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Scientists in the UK have developed a water-in-oil-in-water (wow) emulsion that could cut salt levels in emulsion-based food by more than a fifth but maintain the same flavour.

Excess dietary salt can increase blood pressure – a risk factor for cardiovascular diseases. Processed foods, such as ready-made soups, often contain salt as a preservative and flavour enhancer. However, most of the salt in these emulsion-based foods is swallowed without us actually tasting it, and we often find ourselves adding even more.

Read the full article in Chemistry World >>

Programmed emulsions for sodium reduction in emulsion based foods
Natalie Chiu, Louise Hewson, Ian Fisk and Bettina Wolf
Food Funct., 2015, Advance Article
DOI: 10.1039/C5FO00079C, Paper

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The front cover of issue 4 features artwork by Ali A. Moazzami and Jan Frank from the Swedish University of Agricultural Sciences. With their colleagues Ali and Jan use 1H-NMR metabolomics to investigate the biochemical effects in the liver of rats caused by long-term feeding with diets deficient (dVE; α-tocopherol (αT), <1; γ-tocopherol (γT), <1; all values in mg kg−1 diet), marginal (mVE; αT, 6; γT, 11), sufficient (sVE; αT, 12; γT, 24), or fortified with vitamin E (fVE; αT, 140; γT, 24).

Have a read of the full article below – Its free to access for the next six weeks:

Non-targeted 1H-NMR-metabolomics suggest the induction of master regulators of energy metabolism in the liver of vitamin E-deficient rats
Ali A. Moazzami, Sonja Frank, Antonin Gombert, Nadine Sus, Banu Bayram, Gerald Rimbach and Jan Frank
Food Funct., 2015, 6, 1090-1097
DOI: 10.1039/C4FO00947A

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