Tag Archives: food

How sugar and fat affect our brain leading to a high blood pressure?

Obesity is a serious, chronic and pandemic disease that can have a negative effect on many systems in our body. People who are overweight or obese have a much greater risk of developing serious diseases including hypertension.

The gut balance solution to obesity

The gut hartbors trillions of microbes that support many critical functions throughout the body (Fig. 1.). These microorganisms collectively are called The Gut Microbiome and are mainly bacteria but are also known to contain yeasts, and even

Antireductants – essential counterparts of antioxidants

The hype around ‘antioxidants for health’ largely overshadows the existence of antireductants. While antioxidants by definition decrease oxidative stress, antireductants decrease reductive stress (Fig. 1). Despite opposite reactivities, antioxidants and antireductants have in common that they are

Children and the rejection of foods before tasting – the role of visual familiarity

Familiarity with different foods is one factor that has been proposed to explain childhood eating behaviours such as picky/fussy eating and the rejection of uncommon or novel food stuffs. Some research has suggested that this rejection of

Sex pheromones attract adults to sex, larvae to safe food

For over half a century we have regarded sex pheromones as powerful lures for male insects to female of the same species, but now we discover that the same molecules are also attractive for the larvae, which

Introducing legume-based ingredients in the niche food market

Legumes are widely promoted for their health benefits, as they are packed with protein, fibre and rich in vitamins and minerals.  At the recommended amount, consumption of legumes lowers the risk of developing heart disease, cancers and

How does exercise reduce the intake and preference for high fat, high sugar foods?

People gain weight because they eat too much food, particularly food with a lot of fats and sugars, and do not use the calories gained from food. In this case the energy intake is higher than energy

The fundament of food, crop protein production, is threatened by climate change

Income growth, urbanization, and changes in lifestyles and food preferences combined with continuing population growth lead to increasing demand for plant protein production worldwide. All the proteins we eat are produced by crops, including the proteins we

Do ready meals provide adequate nutritional value for the elderly?

The UK is the biggest market for ready meals in Europe, and the single elderly rely more on ready meals than any other group in British society. But do these meals provide adequate nutritional value? A recent

Cooking food safely on an industrial scale

Well-known companies such as Walker’s crisps produce huge amounts of processed foods on a daily basis. These are sold in uniform plastic packs and the crisps have the same thickness, flavour and crunchy texture. This is usually

How to increase heights in short populations such as the Philippines

Interactions between nutrition and various infections in developing countries are complex and analyses of the inter-relationships requires data from longitudinal studies spanning several years and a comprehensive framework facilitating the formulation of food and health policies. There

Food and Nutrition cause liver and brain diseases with diabetes in the developing and developed world

In the world the consumption of a healthy diet is essential to prevent diseases such as obesity, diabetes and brain diseases. New discoveries in medicine indicate that a diet that is low in fat and carbohydrate lower

How does the antioxidant biliverdin work?

Antioxidants as food supplements are all the rage. Antioxidants include vitamins C and E and the compound family of the flavonoids, the strongly dark-blue or red-colored compounds found in fruits, such as blueberries or blackberries, or in

Preference for capretto and chevon depending on familiarity

The “capretto”, i.e. four to seven-week old kid fed on milk, is the traditional and, still, the main meat product in this class. It is a major component of farm income during the Easter and Christmas times.

Immunochemical analysis of pesticides in strawberries

Broad retail of highly perishable fruits like strawberries requires application of agrochemicals at stages near the harvest, so significant amounts of pesticide residues are commonly found at the consumer level. Consequently, maximum residue limits (MRL) have been

Fungicide residues in wine

With a total surface of approximately 7.5 million hectares, viticulture is a hugely important economic activity in geographical areas with warm climates. Grapevines are especially vulnerable to attacks by fungi; namely, gray mold, downy mildew, powdery mildew,