Food & Function Blog

From July-September this year, our most downloaded Food & Function articles were:

A standardised static in vitro 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/C3FO60702

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

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

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

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

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

Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals
David Julian McClements and Hang Xiao
Food Funct., 2014, 5, 1320-1333
DOI: 10.1039/C4FO00100A

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

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Scientists in Australia and New Zealand have used three-dimensional computational modelling to reveal the dynamics of food breakdown and flavour release during human chewing. The model can incorporate equations representing mechanical properties, and physical and chemical changes to build up a picture of human mastication.

In recent years, increasing health concerns related to the formulation of processed foods has left food producers with the task of reducing components such as salt, sugar and fat whilst retaining a sensory pleasing food product for the consumer. By computationally modelling mastication, scientists hope to simulate sensory stimuli to predict consumer perceptions of food as they eat.

Interested to know more? Read the full article Chemistry World here…

Challenges in computational modelling of food breakdown and flavour release
Simon M. Harrison, Paul W. Cleary, Graham Eyres, Matthew D. Sinnott and Leif Lundin
Food Funct., 2014, 5, 2792-2805
DOI: 10.1039/C4FO00786G

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The front cover features artwork by Sophie Gallier from the University of Otago. Sophie’s paper with her colleagues investigates, the stomach emptying rate (SER) of almond lipids (0.2 g of fat per 2 mL of almond lipid suspension) as a function of the food matrix.

Read the article in full below– it’s free to access for the next six weeks:

Effect of food matrix microstructure on stomach emptying rate and apparent ileal fatty acid digestibility of almond lipids
Sophie Gallier, Shane M. Rutherfurd, Paul J. Moughan and Harjinder Singh
Food Funct., 2014,  5, 2410-2419
DOI: 10.1039/C4FO00335G

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The front cover features artwork by Jian-Ping Luo from the University of Hefei. His paper with his colleagues investigates the preventive effects of daily supplementation with an homogeneous polysaccharide (DHP) purified from D. huoshanense on ethanol-induced subacute liver injury in mice and its potential mechanisms in liver protection by a proteomic approach.

The article can be read in full below and is free to access for the next 6 weeks:

The effects of daily supplementation of Dendrobium huoshanense polysaccharide on ethanol-induced subacute liver injury in mice by proteomic analysis
Xiao-Yu Wang, Jian-Ping Luo, Rui Chen, Xue-Qiang Zha and He Wang
Food Funct., 2014, 5, 2020-2035
DOI: 10.1039/C3FO60629E   

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