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Special Issue "Feature Papers"

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A special issue of Nutrients (ISSN 2072-6643).

Deadline for manuscript submissions: closed (30 October 2009)

Special Issue Editor

Editor-in-Chief
Prof. Dr. Peter Howe (Website)

Director, Clinical Nutrition Research Centre, University of Newcastle, Callaghan, NSW 2308, Australia
Fax: +618 8302 2178
Interests: role of diet and exercise in health optimisation - impact on cardiovascular and metabolic risk factors and elucidation of underlying mechanisms; development of an integrated approach (diet, lifestyle and drugs) to risk management; food sources and intake recommendations for omega-3 and other bioactive nutrients

Published Papers (3 papers)

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Research

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Open AccessArticle Dairy-Rich Diets Augment Fat Loss on an Energy-Restricted Diet: A Multicenter Trial
Nutrients 2009, 1(1), 83-100; doi:10.3390/nu1010083
Received: 7 July 2009 / Accepted: 30 August 2009 / Published: 3 September 2009
Cited by 29 | PDF Full-text (310 KB) | HTML Full-text | XML Full-text
Abstract
A 12-week randomized controlled multi-center clinical trial was conducted in 106 overweight and obese adults. Diets were designed to produce a 2,093 kJ/day energy deficit with either low calcium (LC; ~600 mg/day), high calcium (HC; ~1,400 mg/day), or high dairy (HD; three dairy servings, diet totaling ~1,400 mg/day). Ninety-three subjects completed the trial, and 68 met all a priori weekly compliance criteria. Both HC and HD contained comparable levels of calcium, but HC was only ~30% as effective as HD in suppressing 1,25-(OH)2D and exerted no significant effects on weight loss or body composition compared to LC. In the group that met compliance criteria, HD resulted in ~two-fold augmentation of fat loss compared to LC and HC (HD: -4.43 ± 0.53 kg; LC: -2.69 ± 0.0.53 kg; HC: -2.23 ± 0.73kg, p < 0.025); assessment of all completers and an intent-to-treat analysis produced similar trends. HD augmentated central (trunk) fat loss (HD: -2.38 ± 0.30 kg; HC: -1.42 ± 0.30 kg; LC: -1.36 ± 0.42 kg, p < 0.05) and waist circumference (HD: -7.65 ± 0.75 cm; LC: -4.92 ± 0.74 cm; LC: -4.95 ± 1.05 cm, p < 0.025). Similar effects were noted among all subjects completing the study and in an intent-to-treat analysis. These data indicate that dairy-rich diets augment weight loss by targeting the fat compartment during energy restriction. Full article
(This article belongs to the Special Issue Feature Papers)
Open AccessArticle Effects of Maté Tea Intake on ex Vivo LDL Peroxidation Induced by Three Different Pathways
Nutrients 2009, 1(1), 18-29; doi:10.3390/nu1010018
Received: 20 April 2009 / Accepted: 24 June 2009 / Published: 29 June 2009
Cited by 4 | PDF Full-text (464 KB) | HTML Full-text | XML Full-text
Abstract
Yerba maté (Ilex paraguariensis) is a native South America plant widely consumed as different beverages. Yerba maté leaves contains high concentrations of polyphenols that are responsible for its high in vitro and in vivo antioxidant activity. The in vivo antioxidant [...] Read more.
Yerba maté (Ilex paraguariensis) is a native South America plant widely consumed as different beverages. Yerba maté leaves contains high concentrations of polyphenols that are responsible for its high in vitro and in vivo antioxidant activity. The in vivo antioxidant properties vis a vis LDL particles has not yet been studied for maté tea, the roasted yerba maté product. The aim of this study was to evaluate the antioxidant activity of maté tea ingestion ex vivo on human LDL. Fasting peripheral venous blood samples of healthy women were taken in three different times: before drinking the tea, one hour later and after one week (7 days) of daily consumption of maté tea. The isolated LDL was oxidized by three different pathways [copper (CuSO4), lipoxygenase and peroxynitrite (SIN-1)]. Conjugated dienes and structural modifications on LDL were evaluated. Ingestion of maté tea increased LDL resistance towards ex vivo copper oxidation, but did not alter the peroxidation pattern when SIN-1 or lipoxygenase were used as oxidants Full article
(This article belongs to the Special Issue Feature Papers)

Review

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Open AccessReview The Amelioration of Olfactory Acuity upon Sexual Maturation Might Affect Food Preferences
Nutrients 2009, 1(1), 3-17; doi:10.3390/nu1010003
Received: 14 April 2009 / Accepted: 14 May 2009 / Published: 10 June 2009
PDF Full-text (375 KB) | HTML Full-text | XML Full-text
Abstract
Upon sexual maturation, olfactory acuity in women ameliorates and starts oscillating across the cycle. During ovulation, mean olfactory threshold is 30 times lower than during bleeding. Interestingly, menstruated women undergo maleodorant trimethylaminuria. We argued that olfactory amelioration during ovulation might concur to [...] Read more.
Upon sexual maturation, olfactory acuity in women ameliorates and starts oscillating across the cycle. During ovulation, mean olfactory threshold is 30 times lower than during bleeding. Interestingly, menstruated women undergo maleodorant trimethylaminuria. We argued that olfactory amelioration during ovulation might concur to a mating strategy, whereas olfactory impairment during bleeding might protect women against self-refusal. Testosterone and its 17β-estradiol derivative might be responsible for the synchronization of these menstrual events. Furthermore, we posed the question whether olfactory detection amelioration upon sexual maturation might provoke a change in food preferences, for instance a reduction in fish consumption. A preliminary survey in Italy provided encouraging results: 15-44 year-old women have lower fish consumption than 3-14 year-old girls. Surprisingly, men exhibited the same behaviour, so new olfactory tests as well as testosterone measurements are under way. Full article
(This article belongs to the Special Issue Feature Papers)
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