Food & Function Blog

Make the most of the last month of free access to Food & Function

05 Dec 2011

Free online access to Food & Function will finish at the end of 2011, but there is still time to take a look at all the articles we’ve published so far free of charge.

Don’t know where to start? Why not take a look at some of the top accessed articles over the last year:

Espresso coffees, caffeine and chlorogenic acid intake: potential health implications
Thomas W. M. Crozier, Angelique Stalmach, Michael E. J. Lean and Alan Crozier
Food Funct., 2012, Advance Article, DOI: 10.1039/C1FO10240K

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

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

Bioactive peptides derived from milk proteins and their health beneficial potentials: an update
Ravinder Nagpal, Pradip Behare, Rajiv Rana, Ashwani Kumar, Manoj Kumar, Sanu Arora, Fransesco Morotta, Shalini Jain and Hariom Yadav
Food Funct., 2011, 2, 18-27, DOI: 10.1039/C0FO00016G

Inhibition of advanced glycation endproduct formation by foodstuffs
Chi-Hao Wu, Shang-Ming Huang, Jer-An Lin and Gow-Chin Yen
Food Funct., 2011, 2, 224-234, DOI: 10.1039/C1FO10026B

Safety assessment of plant food supplements (PFS)
Suzanne J. P. L. van den Berg, Lluis Serra-Majem, Patrick Coppens and Ivonne M. C. M. Rietjens
Food Funct., 2011, 2, 760-768, DOI: 10.1039/C1FO10067J

Conjugated quercetin glucuronides as bioactive metabolites and precursors of aglycone in vivo
Junji Terao, Kaeko Murota and Yoshichika Kawai
Food Funct., 2011, 2, 11-17, DOI: 10.1039/C0FO00106F

Expression of carotenoid biosynthetic pathway genes and changes in carotenoids during ripening in tomato (Lycopersicon esculentum)
Kanakapura Krishnamurthy Namitha, Surya Narayana Archana and Pradeep Singh Negi
Food Funct., 2011, 2, 168-173, DOI: 10.1039/C0FO00169D

Red wine: A source of potent ligands for peroxisome proliferator-activated receptor γ
Alfred Zoechling, Falk Liebner and Alois Jungbauer
Food Funct., 2011, 2, 28-38, DOI: 10.1039/C0FO00086H

If you would like to continue to receive access to Food & Function in 2012 please contact our sales team and ask for a quote.

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Food & Function article recieves extensive press coverage

02 Dec 2011

By Anna Simpson, Executive Editor.

An article published in Food & Function this week by Professor Alan Crozier and colleagues at the University of Glasgow received extensive coverage in the mainstream UK media yesterday following a press release from the RSC. The article shows that caffeine levels in espresso coffees purchased from coffee shops vary extensively and some are well above the recommended daily allowance set by the Food Standards Agency unwittingly putting those at risk from excessive caffeine consumption, such as pregnant women and those with liver disease, at risk.

The article received coverage in a number of UK newspapers including The Guardian, The Daily Telegraph, The Mirror and The Daily Mail. It was also covered on television news outlets including Channel 4 and the BBC. Why not visit the BBC website where you can see Professor Crozier speaking about his research.

Read the full article by clicking on the title below:

Espresso coffees, caffeine and chlorogenic acid intake: potential health implications
Thomas W. M. Crozier, Angelique Stalmach, Michael E. J. Lean and Alan Crozier
Food Funct., 2012, Advance Article, DOI: 10.1039/C1FO10240K, Paper

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Too much caffeine in your coffee?

01 Dec 2011

By Emma Eley, Deputy Editor.

UK scientists have found that caffeine levels in espresso coffees purchased from coffee shops are well above the recommended daily allowance set by the Food Standards Agency. This could have implications for public health as consumers are unaware of the caffeine content of their daily fix.

Coffee consumers often experience increased alertness owing to the caffeine content, but for some, caffeine can lead to increased anxiety. Caffeine stays in an adult body for around five hours but can be up to 30 hours for women taking an oral contraceptive, pregnant women, young children and people with liver disease. According to the Food Standards Agency, pregnant women should restrict caffeine content to below 200mg per day. A 225ml cup of instant coffee is said to contain 60-85mg of caffeine and a 28ml espresso around 30-50mg.

Alan Crozier and colleagues at the University of Glasgow, UK, analysed espressos (cup size 23-70ml) purchased ‘to go’ from local coffee shops using high performance liquid chromatography and found large variations in the caffeine (51-322mg) levels. The findings indicated that with one or two espressos per day, people at risk from a high caffeine intake could consume more caffeine than the Food Standards Agency guidelines recommend.

However, ‘it is not simply a matter of reducing the levels in coffees as many consumers do not have adverse side effects and like the “kick” of a high caffeine coffee,’ says Crozier. ‘As long as you can tolerate caffeine and do not suffer adverse side effects, and are neither pregnant, young, or have liver disease, enjoy drinking your full-bodied coffee.’

Commenting on these results, Nikolai Kuhnert, an expert on polyphenol analysis in food and drink at Jacobs University, Germany, notes that the reality of caffeine intake through coffee is very different compared to previous assumptions. ‘The authorities that issue safety guidelines and recommendations base their opinion on data that are not necessarily compatible with the real world and it is always worth checking what reality really looks like,’ he concludes.

Reproduced from a Chemistry World story written by Carl Saxton.

Espresso coffees, caffeine and chlorogenic acid intake: potential health implications, Thomas W. M. Crozier, Angelique Stalmach, Michael E. J. Lean and Alan Crozier, Food Funct., 2012, DOI: 10.1039/C1FO10240K

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Themed Issue on Plant Food Supplements Now Online

30 Nov 2011

By Anna Simpson, Executive Editor.

Food & Function Issue 12 is dedicated to a detailed analysis of regulatory, scientific and technical issues concerning safety, quality and efficacy of plant food supplements (PFS). Guest Editors Patrizia Restani and Vittorio Silano introduce the themed issue in their editorial which you can read here.

Read the full issue on Plant Food Supplements online here.

Or choose a paper to read by clicking on the titles below:

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Garcinol and pterostilbene show inhibitory effects on 3T3-L1 fat cell line

29 Nov 2011

By Emma Eley, Deputy Editor.

Scientists in Taiwan and the US have investigated the effects of garcinol and pterostilbene on cell proliferation and adipogenesis in 3T3-L1 cells. Antiadipogenic compounds are important compounds for the control of obesity as they inhibit the formation of fatty tissues. By controlling obesity this can also mediate other health problems associated with the condition, such as type 2 diabetes, cardiovascular disease and cancer.

In this study, 3T3-L1 preadipocytes, 3T3-L1 differentiation- phase adipocytes, and mature 3T3-L1 adipocytes were used to investigate antiproliferation and adipogenesis in vitro. It was found that garcinol, a benzophenone found in mangosteen, and pterostilbene commonly found in grapes, wines and berries, both inhibit cell proliferation and adipogenesis in 3T3-L1 cells. Garcinol also significantly up-regulated the gene expression of adiponectin as well as down-regulated the gene expressions of leptin and fatty acid synthase. This suggests that garcinol and pterostilbene have anti-adipogenic effects on fat cells.

To read the free article in full, click the link below:

Inhibitory effects of garcinol and pterostilbene on cell proliferation and adipogenesis in 3T3-L1 cells, Chin-Lin Hsu, Yu-Jyun Lin, Chi-Tang Ho and Gow-Chin Yen, Food Funct., 2011, DOI: 10.1039/c1fo10209e

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DRD2 gene plays an important role in obesity

18 Nov 2011

By Emma Eley, Deputy Editor.

Scientists from the US have investigated the relationship between the Taq1 A1 allele and percentage of body fat in overweight and obese subjects. Although there are many environmental factors which can reduce body fat, such as long-duration exercise, aerobic exercise and diet, it has been proposed that genetics may play a significant role in compulsive eating disorders.

In this study 122 obese/overweight Caucasian subjects and 30 non-obese Caucasian controls were genotyped and split into two independent groups; those with the Taq1 A1 allele and those without the A1 allele. It was found that the DRD2 Taq1 A1 allele was present in 67% of the obese/overweight subjects compared to 3.3% of super control group. Therefore it is proposed that, while obesity is a polygenic disorder and there are other factors involved, the DRD2 gene plays a significant role in obesity, as measured by percent body fat.

To read the article in full for free, click the link below.

Correlation of the Taq1 dopamine D2 receptor gene and percent body fat in obese and screened control subjects: A preliminary report, Amanda L. C. Chen, Kenneth Blum, Thomas J. H. Chen, John Giordano, B. William Downs, David Han, Debmalya Barh and Eric R. Braverman, Food Funct., 2011, DOI: 10.1039/c1fo10089k

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Science for a safer world

14 Nov 2011

By Mary Badcock, Deputy Editor.

Monday 21 November 2011, 12.30 pm – The Chemistry Centre, London, W1J 0BA
Entrance: Free

The Government Chemist supports the measurement science of food safety from farm to fork. This function has been in place since 1842; however the food safety challenges dealt with back then are very different from today. While the analytical instrumentation used to solve complex, unpredictable problems has advanced, food safety still relies on applying the best practical methods of measurement to ensure scientific excellence.

Dr Derek Craston, the Government Chemist will explain a number of recent cases where sound measurement has been applied to resolve food incidents and ultimately protect the public. Plus, he will reveal how in 1901, following a personal request from Captain Scott, research undertaken by the Government Chemist exposed a nutritional deficit in the food supplies planned for use in Scott’s1901 scientific and geographical expedition to the Antarctic.

And looking to the future, Dr Craston will discuss emerging food risks and the science that will be required to meet future challenges.

This event will also be broadcast live on The Reaction website.

To book your place at this event, click here.

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Flaxseed helps attenuate obesity in mice

11 Nov 2011

By Emma Eley, Deputy Editor.

Scientists from Ehime, Japan, have investigated the effects of (–)-secoisolariciresinol on obese rats. (–)-Secoisolariciresinol [(–)-SECO] is a pure stereoisomer of a lignan primarily found in flaxseed. It has previously been found to suppress triglyceride accumulation and therefore could be useful to decrease obesity by reducing fat accumulation.

In this study, male mice were fed a high fat diet for 28 days and different groups were administered with (–)-SECO at different concentrations. It was shown that oral administration of (–)-SECO stimulates adiponectin production in the mice and significantly suppressed weight gain in a dose dependant manner. When (–)-SECO is metabolised, it is converted into other compounds which were also tested by subcutaneous injections, however (–)-SECO still showed the highest activity amongst them.

Follow the link below to read the article for free:

(–)-Secoisolariciresinol attenuates high-fat diet-induced obesity in C57BL/6 mice, Shiori Tominaga, Kosuke Nishi, Sogo Nishimoto, Koichi Akiyama, Satoshi Yamauchiad and Takuya Sugahara, Food Funct., 2011, DOI: 10.1039/c1fo10166h

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Food & Function Issue 11 now online

04 Nov 2011

By Anna Simpson, Executive Editor.

Food & Function issue 11 is now online and features some exciting new contributions to the field. The front cover highlights an article from Yael Vodovotz and co-workers from Ohio, USA. Their study demonstrates that the addition of soy ingredients to a soft pretzel significantly decreased the glycemic index while maintaining acceptability and satiety. The consumption of nutrient-poor snack foods in western diets is thought to be contributing to the increasing prevalence of obesity and diabetes. The results from this study show that soy offers the potential to produce a more healthful nutritional profile to snack foods. To find out more read the full article ‘A comparison of satiety, glycemic index, and insulinemic index of wheat-derived soft pretzels with or without soy’.

The inside front cover highlights a review article from Luis Videla and Rodrigo Valenzuela from Chile on the development of non-alcoholic fatty liver associated with obesity. NAFLD is the most important cause of chronic liver disease; the mechanisms underlying hepatic steatosis in obese NAFLD patients are multifactorial and are beginning to be understood. This review addresses the decrease in the n-6/n-3 polyunsaturated fatty acid ratio as a factor playing a significant role in the prevention and treatment of non-alcoholic fatty liver disease (NAFLD). To find ou more read the full article ‘The importance of the long-chain polyunsaturated fatty acid n-6/n-3 ratio in development of non-alcoholic fatty liver associated with obesity’.

Remember that all content in Food & Function is free for all to access until the end of 2011. Read issue 11 and access all content online here.

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Food & Function Blog

Make the most of the last month of free access to Food & Function

Food & Function article recieves extensive press coverage

Too much caffeine in your coffee?

Themed Issue on Plant Food Supplements Now Online

Garcinol and pterostilbene show inhibitory effects on 3T3-L1 fat cell line

Top ten most accessed articles in October

DRD2 gene plays an important role in obesity

Science for a safer world

Flaxseed helps attenuate obesity in mice

Food & Function Issue 11 now online

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