Feeling full
A review of ingredients, physiological mechanisms and measurements involved in the enhancement of satiation.
This review covers the ingredients, physiological mechanisms and measurements involved in the enhancement of satiation.
By: Thomas, S.; Chapman, S. Source: Review, Campden & Chorleywood Food Research Association No. 60-76
Cancer risk
Antioxidant vitamins and cancer risk: is oxidative damage to DNA a relevant biomarker?
The relationship between dietary antioxidant vitamins and cancer risk is discussed with particular reference to the relevance of oxidative damage to DNA as an appropriate biomarker. Is oxidative damage to DNA an important step in carcinogenesis?
By: Loft, S.; Moller, P.; Cooke, M. S.; Rozalski, R.; Olinski, R.
Source: European Journal of Nutrition 47 (Suppl. 2) 19-28
Selenium status
Selenium and cancer: biomarkers of selenium status and molecular action of selenium supplements.
The relationship between selenium and cancer is reviewed with reference to: metabolism; the occurrence of selenoproteins and their use as biomarkers of selenium status; the results of intervention trials of the cancer-preventive effects of selenium supplementation; the mechanisms of action; and epidemiological findings on relations between selenium status and risk of cancer.
By: Gromadzinska, J.; Reszka, E.; Bruzelius, K.; Wasowicz, W.; Akesson, B.
Source: European Journal of Nutrition 47 (Suppl. 2) 29-50
Chemo compounds
Mechanisms of combined action of different chemopreventive dietary compounds.
This review discusses the molecular mechanisms that are likely to be involved in cancer chemoprevention and summarises the most important findings of those studies that report synergistic chemopreventive effects of dietary compounds.
By: Kok, T. M. de; Breda, S. G. van; Manson, M. M.
Source: European Journal of Nutrition 47 (Suppl. 2) 51-59
Cardio control
Keeping metabolic syndrome at bay: the role of natural astaxanthin in cardiovascular health, type-2 diabetes and weight management.
The antioxidative and anti-inflammatory activities of astaxanthin are discussed in relation to: prevention of atherosclerosis and hypertension; management of pre-diabetic conditions; type-2 diabetes control; delay of progressive renal damage; and weight management through the improvement of lipid metabolism and boosting muscle endurance.
By: Wood, V.; Lignell, A.
Source: Innovations in Food Technology No. 39 52, 54-55
Vitamin K2
MenaQ7TM, the natural vitamin K2 in foods - the next era.
Health effects of vitamin K2 (menaquinone) are discussed, with particular reference to MenaQ7TM from NattoPharma, Norway, a vitamin K2 product containing the natural menaquinone-7 from natto, which helps improve bone and vascular health through the activation of certain proteins that bind calcium.
By: Bjornebye Vik, A.
Source: Innovations in Food Technology No. 39 48-49
Peptides and proteins
Bioactive peptides and proteins from foods: indication for health effects.
This article reviews the current knowledge of the existence of bioactive proteins and of in vitro bioactivity and the present evidence of health effects exerted by such substances or products containing bioactive compounds.
By: Moeller, N. P.; Scholz-Ahrens, K. E.; Roos, N.; Schrezenmeir, J.
Source: European Journal of Nutrition 47 (4) 171-182
Food for the brain
Flavonoids: modulators of brain function?
This review explores the potential inhibitory or stimulatory actions of flavonoids within neurological pathways, and describes how such interactions are likely to underlie neurological effects through their ability to affect the activation state of target molecules and/or by modulating gene expression.
By: Spencer, J. P. E.
Source: British Journal of Nutrition 99 (E-Suppl. 1) ES60-ES77
Healthy bones
Impact of phytochemicals on maintaining bone and joint health.
Evidence for a beneficial effect of phytochemicals from fruits and vegetables on bone and joint health (eg. via anti-inflammatory activity) is discussed with a view to their potential use in nutraceuticals.
By: Hunter, D. C.; Skinner, M. A.; Lister, C. E.
Source: Nutrition 24 (4) 390-392