Search Results (572)

Neurodegenerative diseases, including Alzheimer’s disease, Parkinson’s disease, and amyotrophic lateral sclerosis, currently represent one of the major challenges in contemporary medicine and geriatrics. Progressive degeneration of the nervous system affects not only patients’ physical functioning but also their psychosocial well-being, often leading to social isolation and disruption of interpersonal relationships. These processes are most strongly associated with individuals over 65 years of age, in whom metabolic syndrome is frequently diagnosed and constitutes a significant factor predisposing them to the exacerbation of neuropathological changes. This review analyzes the role of selected vitamins in modulating the course of neurodegenerative disorders, with particular emphasis on their neuroprotective potential. Specific attention is given to their involvement in antioxidant defense mechanisms, regulation of inflammatory pathways, prevention of abnormal protein aggregation, participation in neurotransmitter synthesis, and support of mitochondrial function and cellular energy metabolism. The review also considers key interactions between vitamins and coenzyme Q10, which synergistically enhance neuroprotective mechanisms. Deficiencies in certain vitamins may exacerbate oxidative stress, impair synaptic transmission, and intensify neuroinflammatory responses, thereby contributing to disease progression. The study analyzes the available data on therapeutic doses of vitamins and compares them with the recommended dietary intake and the upper tolerable intake levels (UL). The available evidence suggests that personalized vitamin supplementation, when integrated with a well-balanced and nutrient-dense diet, may constitute a valuable adjunctive therapeutic strategy. Such an approach may help attenuate disease progression, support neuronal integrity, and improve functional outcomes. Ultimately, targeted nutritional interventions may enhance overall well-being and quality of life in patients affected by neurodegenerative diseases. Full article

Urban water bodies serve as biodiversity hot spots in a human-influenced landscape. We studied the backwater “Alte Donau” (Vienna, Austria), which has been the subject of ongoing management and restoration efforts. We aimed to capture short-term variations in the planktonic and benthic algal community during a vegetation period with a specific focus on Gloeotaenium loitlesbergerianum with its primary distribution in tropical regions. In total, 196 algal taxa were identified, indicating a high and balanced species diversity. Although the waterbody is shallow and densely colonized by macrophytes, phytoplankton and microphytobenthos exhibited significant differences in composition, particularly in spring. Less pronounced differences during summer were probably caused by macrophyte harvesting combined with recreational activities. We found a clear seasonal pattern with spring characterized by blooms of Ochrophyta, followed by a shift towards green algae, Dinophyta, and Cyanobacteria during summer and autumn. We found high variability in spring samples, whereas summer and autumn samples showed increasing similarity. Temperature, silicate, and alkalinity were the primary environmental factors structuring algal community composition. G. loitlesbergerianum was detected during warmer months from May through October across a temperature range of 14 to 28 °C, with highest abundances >20 °C. Warmer water and altered nutrient regimes not only stress native populations but also promote the establishment of new species such as G. loitlesbergerianum, accelerating community shifts. Therefore, sustained monitoring, targeted macrophyte restoration, and effective nutrient management are crucial for preserving both water quality and biodiversity in such systems. Full article

(1) Background: Nutrition research in cancer care has largely focused on disease prevention and management, overlooking the importance of food literacy. Culinary cancer care programs may address this gap by facilitating the practical application of nutrition through culinary skills, fostering social connections over nutrient-dense meals, and supporting individuals during periods of physical and social vulnerability. The Not-Just-Supper Club (NJSC) at Gilda’s Club Toronto (GT) is a community-based culinary cancer care program delivering evidence-based, plant-forward meals. The objectives of this study were to examine how NJSC supports its members and to provide recommendations to inform future models of culinary cancer care programs. (2) Methods: An explanatory sequential mixed methods design was used. Participants completed a modified food frequency questionnaire (FFQ) assessing major protein food groups since joining NJSC. Semi-structured interviews explored perceived dietary changes, food literacy, and social engagement. Associations between duration of participation and protein food intake were examined using multivariable-adjusted linear regression models. Interview field notes and transcripts were coded in NVivo 12 and thematically analyzed. (3) Results: Among 41 participants, 36 (88%) were female and 17 (41%) were of White ethnicity. A total of 38 (93%) participants reported that NJSC had a positive impact on their lives, and 27 (66%) reported positive changes in eating habits. In multivariable-adjusted analyses, longer participation in NJSC was associated with higher nut consumption (β = 0.49 servings/day per year; 95% CI, 0.02–0.96). Interviews were completed by 40 participants. Seven themes described program support across psychosocial domains (social network; social support; emotional support and mental health; impact on health) and practical nutritional domains (improved food literacy and skills; food decisions; inclusion of plant-based foods). Participants described applying program knowledge at home and perceived improvements in well-being and cancer-related symptoms. (4) Conclusions: NJSC was perceived by members as beneficial across psychosocial and nutritional domains and supported food literacy and plant-forward dietary choices. These findings contribute to our understanding of how culinary cancer care programs can complement existing cancer support services and provide insights for designing future programs for cancer survivors and their support networks. Full article

The rising demand for plant-based, lactose-free functional beverages amid gut health concerns positions finger millet (FM, Eleusine coracana) as a promising substrate. This study assessed sprouting and fermentation inoculum effect: dairy starters (Streptococcus thermophilus and Lactobacillus bulgaricus) or backslopping with commercial Mageu on microbial growth, fermentation dynamics, nutrition, antioxidants, color, and texture of FM beverages. Microbial growth increased modestly over 48 h OD₆₀₀ = 0.169–0.201, peaking in non-sprouted FM with dairy starters (ND) at OD600 = 0.201). ND showed the fastest pH decline (ΔpH = 2.19), while sprouted FM with dairy starters (SD) or backslopping (SB) had controlled acidification. Total titratable acidity increased from 0.14 to 0.66%, with the highest total soluble solids in sprouted substrates (SD = 11.26 °Brix; SB = 10.97 °Brix). Proximate analysis revealed SB had high crude fiber (2.86%) and SD highest protein (4.02%). Sprouted beverages excelled in minerals (SB Ca = 27.00 mg/100 g; SD Ca = 25.75 mg/100 g), while ND or non-sprouted FM fermented spontaneously (NS) had high Fe (4.31%, 2.65%) and K (48.08%, 38.32%). ND showed peak antioxidants: phenolics 10.54 µg/mL, DPPH 87.80%, FRAP 21.24 µM Fe²⁺/g, ABTS 79.09%. Sprouted beverages displayed distinct color (L* = 37.67–39.65, C* = 25.94–27.03) versus commercial Mageu (L* = 57.89, C* = 14.50) and favorable texture (firmness 12.78–13.40 g, secondary peak force ~−7.2 g). Controlled fermentation of sprouted FM yields nutrient-dense, antioxidant-rich, vegetarian beverages with superior attributes, affirming its functional potential. Full article

Small pelagic fish are nutrient-dense foods, but whether domestic cooking alters their capacity to modulate probiotic adhesion is unclear. We prepared sardines and sprats using five household techniques (raw, cooked, steamed, baked, and fried) and generated in vitro digestates using the INFOGEST method. We tested two concentrations in two intestinal co-cultures—Caco-2/HT29 and mucin-producing Caco-2/HT29-MTX. Adhesion of Lacticaseibacillus rhamnosus, Lactobacillus gasseri, and Lactobacillus brevis were quantified. Digestates altered adhesion in a probiotic strain species in a process-dependent manner. Sprat digestates from fried or baked preparations produced the strongest stimulation, exceeding 150% in Caco-2/HT29; responses in HT29-MTX were directionally similar but attenuated. In contrast, cooked or steamed sardine digestates frequently inhibited adhesion, particularly at 0.5% (e.g., L. gasseri < 50%). Raw preparations yielded divergent outcomes across models. A two-way ANOVA confirmed significant effects of processing, concentration, and their interaction, with the interaction explaining up to 21% of the observed variance. Across conditions, L. rhamnosus adhered most consistently, whereas L. brevis and L. gasseri were more environmentally sensitive. These findings suggest that standard cooking practices alter the bioactivity of fish-derived digestates and, consequently, the adhesion of beneficial lactobacilli in intestinal cell models, selecting sprats and employing dry-heat methods may favor probiotic–host interactions under in vitro conditions. Full article

This investigation focused on developing nutrient-dense Medjool date-based bars (MDBs) formulated with Medjool date paste, milk protein concentrate, whey proteins, and other functional ingredients. Comprehensive proximate analysis, mineral profiling, amino acid determination, and instrumental assessments, including color measurement, scanning electron microscopy, differential scanning calorimetry, and texture analysis, were performed, followed by organoleptic evaluation. Medjool date paste served as the primary carbohydrate source (76.44%), while whey protein isolate and milk protein concentrate contributed substantially to the protein fraction (89.26% and 81.62%, respectively). The resulting bars contained 19.32–26.78% crude protein, 10.96% fat, and 12.35–12.71% moisture, delivering 414.72–416.04 Kcal 100 g⁻¹. Sugar profiles remained consistent across formulations (total sugars: 36.77–36.98%), with appreciable mineral content including potassium (884–923 mg 100 g⁻¹), calcium (418–585 mg 100 g⁻¹), and phosphorus (402–459 mg 100 g⁻¹). The essential amino acid composition equaled or surpassed that of hen’s egg, establishing the product as a superior protein source. Antioxidant analysis demonstrated total phenolic content of 452.22–554.12 mg GAE 100 g⁻¹ and total flavonoids of 358.06–374.24 mg QE 100 g⁻¹, with consistent radical scavenging capacity, reduced browning via protein–polyphenol binding (ΔG −58 to −72 kJ mol⁻¹), a balanced texture (hardness 157–189 N), and consistent sensory scores (87.63–93.28% acceptability), without significant differences among formulations. Molecular docking confirmed β-lactoglobulin’s tight antioxidant shielding and caseinate’s flexible bioavailability boost, yielding shelf-stable functional snacks that advance date palm valorization. The results demonstrate the successful development of functional MDBs with an excellent nutritional profile and strong panelist acceptance. Full article

The growing demand for functional and value-added foods has prompted interest in integrating nutrient-rich ingredients and novel encapsulated systems into traditional pasta products. This study aimed to develop and optimize a ravioli dough formulated with elephant foot yam flour (EFYF), wheat flour (WF) and amaranth flour (AF) using mixture design in response surface methodology and to create an innovative filling using encapsulated edible pearls produced from okra mucilage and moringa leaf powder through ionotropic gelation. The pearls and ravioli dough were analyzed for physicochemical, textural, color and nutritional characteristics. Cooked ravioli was investigated for cooking quality and sensory attributes. The optimized dough formulation (46.67 g EFYF, 43.32 g WF, 10 g AF) exhibited desirable hardness (4.64 ± 0.28 N), chewiness (0.40 ± 0.02 N), nutritional, physicochemical and color attributes. The edible pearls demonstrated moderate moisture content (21.18 ± 0.26%), high protein (26.25 ± 0.02%), crude fiber (2.60 ± 0.01%), dietary fiber (8.60 ± 0.52%), high ash content (14 ± 0.62%) and soft gel-like texture. The cooked ravioli showed a cooking time of 8 ± 1 min, high water absorption capacity (209.9 ± 0.34%), minimal solid loss (1.30 ± 0.21%) and favorable sensory scores across appearance, taste, texture and overall acceptability. The study concludes that incorporating encapsulated pearls and nutrient-dense flours can produce a functional, nutritionally enriched ravioli with good technological performance and consumer appeal. Full article

Atmospheric deposition is increasingly recognized as a significant pathway transporting diverse substances from land to the ocean. However, significant uncertainties persist regarding the magnitude, spatial variability, and ecological implications of these inputs into the ocean. This study compiles and standardizes observational datasets from published sources to provide a cross-substance synthesis of atmospheric concentrations, deposition fluxes, seasonal patterns, and ecological risks. The analysis covers major substance categories, including nutrients, trace metals, microplastics, POPs and other emerging pollutants. The novelty of this work lies in its cross-pollutant approach and the integration of seasonal dynamics, particularly for winter deposition. Global results show widespread deposition across the world’s oceans, with consistently elevated concentrations in densely populated coastal regions and detectable levels even in remote areas, underscoring the role of long-range transport. Our analysis reveals pronounced winter peaks in regions like the Bohai Sea and the Baltic Sea, highlighting a critical but often overlooked seasonal window. Strong nearshore-to-offshore gradients across most substances indicate dominant influences from coastal anthropogenic emissions. Ecological risk assessment using the Risk Quotient method suggests that risks are generally low but spatially heterogeneous, with hotspots in regions of intensive human activity. Overall, this synthesis highlights the importance of atmospheric pathways in shaping marine substance distributions and emphasizes the need for improved monitoring and modeling to better quantify episodic deposition processes under future environmental change. Full article

Bee pollen is a nutrient-dense food; however, its dense cell wall limits the bioavailability and digestive absorption of nutrients. This study established a co-fermentation process that combines Lactobacillus strains isolated from bee bread with commercial probiotics to improve the nutritional profile and functional properties of bee pollen. L. acidophilus (LBA1) and L. plantarum (LBP3) were isolated from bee bread and used for single-strain fermentation of bee pollen and its co-fermentation with commercial probiotics. The results indicated that fermentation increased the protein, free amino acid, vitamin C, and flavonoid contents. The co-fermentation product (FHL-99) of LBP3 and the commercial inoculant (99 strains) exhibited the highest cell wall disruption rate (67.57%) in artificial intestinal juice. Ex vivo activity analysis revealed enhanced DPPH, hydroxyl, and ABTS⁺ radical scavenging capacities of fermented bee pollen. Its inhibitory effects on hyaluronidase activity and protein thermal denaturation were also enhanced. FHL-99 demonstrated optimal performance across multiple indices, achieving a DPPH radical scavenging rate of 77.46% and hyaluronidase inhibition rate of 37.38%. In conclusion, synergistic co-fermentation can disrupt pollen cell walls and enrich bioactive constituents, providing an efficient biotechnological approach for the development of high-quality fermented bee pollen products. Full article

Emmer (Triticum turgidum ssp. dicoccum) is attracting renewed interest as a nutrient-dense ancient wheat for sustainable cereal foods; however, product-level evidence for region-specific landraces remains limited. This study characterizes pasta produced exclusively from 100% Triticum dicoccum semolina cultivated in Ardahan (Türkiye) by integrating proximate composition, cooking performance, and instrumental texture (TPA). The emmer pasta contained 12.70% protein, 4.93% total dietary fiber, and 1.68% ash, with an energy value of 366.25 kcal/100 g. Cooking tests revealed 10.86% cooking loss, 219.98% water absorption, and 101.62% volume increase, indicating limited cooking tolerance consistent with a weaker starch–protein matrix. In comparison with conventional T. durum pasta, cooked emmer pasta exhibited comparable hardness, gumminess, and chewiness, but higher adhesiveness and springiness alongside lower resilience and cohesiveness. These results highlight Ardahan-grown T. dicoccum as a nutritionally valuable pasta raw material, albeit with technological constraints (particularly cooking loss) that warrant further optimization for industrial use. Full article

Clementine, mandarin, and orange peels, which are usually discarded, can serve as promising, sustainable dietary supplements with beneficial compositions, as demonstrated in this study. Citrus peels are low in ash, fat, and protein, but high in moisture, fibre, sugar, and polyunsaturated fatty acids (PUFAs) (up to 60%). They contain high levels of omega-3 and omega-6 fatty acids, up to 30% each, making them a good health-promoting source, as shown by the values of nutritional indices as follows: PUFA/saturated fatty acid (SFA) (1.94 to 2.30), monounsaturated fatty acid (MUFA)/SFA (0.39 to 0.84), and PUFA/MUFA (2.37 to 5.82). Essential macro elements (K > Ca > Mg > S > P > Na) and trace elements (Fe > Zn > Mn > Cu > Cr > Mo > Co > Se) are unevenly distributed among the peels, along with non-essential elements, with Al (37 to 51 mg/kg) and Sr (17 to 30 mg/kg) predominating. Rare elements in food, such as V and W, are found up to 41 and 79 µg/kg respectively, followed by Nb > Ga > Y > Ge (5 to 11 µg/kg). Although citrus peels have a nutrient-dense composition, their monitoring must be ensured before inclusion in the common diet, particularly regarding non-essential elements, as for most of them the reference doses are not established and they could be harmful to human health. Full article

Cannabis seed (CS), also known as hemp seed, is a nutrient-dense plant-derived food material rich in polyunsaturated fatty acids and bioactive components with reported anti-inflammatory properties. However, potential nutritional effects of CS on acute pancreatitis (AP), an inflammation-driven disease with limited dietary management strategies, have not yet been investigated. In this study, we examined the effects of dietary CS extract in a cerulein-induced AP mouse model. CS extract (5, 10, or 50 mg/kg) or vehicle (dimethyl sulfoxide) was orally administered 1 h prior to cerulein injection, and mice were euthanized 6 h after the final challenge. Oral supplementation with CS significantly attenuated AP severity, indicated by reducing pancreatic weight-to-body weight ratio, serum amylase and lipase activities, histopathological pancreatic injury, and pancreatic myeloperoxidase activity. CS administration alleviated AP-associated acute lung injury; markedly suppressing pancreatic mRNA expression of proinflammatory cytokines, including interleukin (IL)-1β, IL-6, and tumor necrosis factor-α. High-performance liquid chromatography analysis identified α-linolenic acid, an omega-3 polyunsaturated fatty acid, as a major nutritional component of CS extract. Collectively, these findings suggest that CS supplementation may contribute to nutritional modulation of inflammatory responses and systemic organ injury in experimental AP, supporting its potential as a functional food ingredient in inflammation-associated pancreatic disorders. Full article

Coastal salt marshes are essential for climate change mitigation due to their high carbon storage capacity, which is influenced by soil type, hydrology, and floristic composition. Over the past century, invasive Phragmites australis has displaced native Sporobolus alterniflorus (formerly Spartina alterniflora) across salt marshes on the Long Island Sound, and it is widely hypothesized that its larger biomass and rapid growth enhance soil carbon sequestration. This study tested that hypothesis by comparing total organic carbon stocks and physical soil properties in two southern Connecticut marshes over multiple seasons. Our results show that mean soil bulk density was significantly higher under P. australis than S. alterniflorus at both locations. However, this did not translate to superior carbon storage. Analysis showed a significant seasonal effect but no significant overall difference in median TOC between species, indicating that P. australis is competitive in total mass only due to its higher soil density. Notably, Levene’s test for homogeneity of variance was significant (p = 0.039), revealing that P. australis creates highly heterogeneous “hot spots” of carbon storage compared to the relatively uniform distribution found in native stands. These findings suggest that while P. australis invasion results in a more physically dense and potentially resilient marsh platform—relevant for surviving sea-level rise and filtering nutrient runoff—it may simultaneously compromise the stability and uniformity of regional carbon sinks. Management strategies should consider these tradeoffs when prioritizing the protection of native S. alterniflorus for consistent carbon sequestration. Full article

Background: Peanuts and tree nuts are nutrient-dense foods associated with improved diet quality and reduced chronic disease risk. Diet quality and sleep are interrelated, but the relationship between nut consumption and sleep quality remains understudied, particularly among young adults. Objective: This study examined peanut and tree nut consumption, diet quality, and sleep quality in undergraduate students. Existing clinical trials on nut intake and sleep outcomes in healthy adults were reviewed. Methods: A pilot study recruited 46 undergraduates to complete three 24 h dietary recalls and self-report sleep quality. Recall days were categorized as containing nuts or no nuts. Diet quality was assessed using the Healthy Eating Index-2020 (HEI). A literature search of PubMed identified human clinical trials testing nut intake with sleep-related outcomes. Results: Sixteen percent of the 139 recall days contained nuts. Mean HEI scores were greater on days that contained nuts (64.9 ± 2.3) versus nut-free days (45.4 ± 1.1; p < 0.0001). Scores for total fruit, whole fruit, total protein, sea and plant protein, sodium, and refined grains were greater on nut-containing days (p < 0.05 for all). Participants reported better sleep on days following nut consumption (p = 0.04). From the literature search, four randomized controlled trials (RCTs) were identified with results varying by nut type, dosage, timing, and participants. Conclusions: The positive association observed in this pilot study between nut intake and improved diet quality, along with a modest link to better sleep quality, suggests that incorporating nuts regularly into the diet may help enhance overall dietary habits and contribute to improved sleep. The present trials suggest nut intake may improve sleep quality, but significant heterogeneity highlights the need for RCTs with objective sleep outcomes. Full article

Foods for special medical purposes play a critical role in clinical nutritional support, especially oil-in-water emulsions characterized as having high energy density, which could provide efficient energy for patients with insufficient intake or those requiring fluid restriction. The included oil types are the critical determinants of emulsion stability, which, in turn, governs digestive behavior, absorption efficiency, and ultimate bioavailability of the delivered nutrients. However, such emulsions face stability challenges during storage and application. In the present study, high-energy-density fat emulsions formulated with six typical oils, which contained 50% oil content, were prepared and systematically analyzed in terms of their particle size, zeta potential, microstructure, centrifugal stability, multiple light scattering, and rheological properties. The results indicated that oils with medium-chain fatty acids, due to their compact molecular structure and low viscosity, facilitated the formation of finer droplets and promoted the orderly arrangement of phospholipids at the interface of the emulsion system, leading to the formation of a dense, elastic interfacial layer and a gel network structure. Its marked shear-thinning characteristic and lowest frequency dependence contributed to desirable processing and storage stabilities. In contrast, long-chain triacylglycerols, especially those enriched with monounsaturated and saturated fatty acids, tended to form rigid but insufficiently elastic interfacial layers, which were unfavorable for resisting coalescence and phase separation induced by external forces. Highly unsaturated oils, on the contrary, exhibited medium levels for emulsion stability. Further analysis of the relationship between the physicochemical properties of oils and the characteristics of emulsions revealed that fatty acid species in the oil phase were the key determinants of emulsification behavior. It was therefore speculated that oils rich in medium-chain fatty acids with a moderate degree of unsaturation, especially including selected ω-3 and ω-6 fatty acids, could improve emulsion stability and fatty acid balance synchronously. This study provides a theoretical basis and technical support for the formulation design and stability control of high-energy-density fat emulsions. Full article