Current Nutrition & Food Science - Online First

Introduction Diabetes and hyperlipidemia are prevalent metabolic disorders that significantly contribute to global morbidity and mortality. Current pharmacological interventions often present limitations, including side effects, poor bioavailability, and high costs. Natural alternatives with fewer adverse effects are increasingly sought, with Rosa damascena (Damask rose) showing promise beyond its traditional use in perfumery a Read More

Introduction This study aimed to explore the use of tuna (Thunnus sp.) bone fishmeal to boost the nutritional value of brownies, with a particular focus on the benefits of calcium for pregnant women. Incorporating tuna bone fishmeal into brownie recipes offered the potential to enhance both the sensory and nutritional qualities of this traditional product. The research investigated the organoleptic quality, proximate compositio Read More

Introduction/Objective The objective of this study is to identify the prioritization in the purchase of food during the confinement of the Mexican population. Methods Observational, analytical and cross-sectional study of 1,081 participants living in Mexico; an online, voluntary and anonymous survey was conducted. Chi-square and binary logistic regression analyses were performed, and STATA 16 (Stata Corp LP) was used. Res Read More

Introduction The habitual consumption of caffeine and soda drinks is very high among the global population and has increased substantially in Pakistan in the last few decades. Objective The effect of caffeine and soda drink consumption on the levels of various hepatic enzymes (AST, ALT, and ALP) and serum electrolytes (calcium and phosphorus) was estimated in the healthy population of Punjab. Methods The cross-sectio Read More

Background Garlic (Allium sativum L.) is a significant medicinal herb, well-known for its therapeutic properties as well as its role as a spice, flavoring agent, and enhancer of taste. Its majority of medicinal values are due to the presence of a number of S-containing compounds. Objective This short communication aimed to explore briefly the anticancer properties of garlic. Methods Based on the literature search, several recen Read More

Background Thai Coconut Pancake (Khanom Ba-bin) is a traditional Thai dessert made from glutinous rice flour, coconut, and sugar. It is gaining popularity, especially as a street food in night markets. However, its nutritional value is limited due to its main ingredients. Objective This study aimed to develop and evaluate Thai Coconut Pancake using various Thai pigmented rice flours as partial substitutes for white glutinous ri Read More

Background The search for effective antiviral therapies against the Coronaviridae family, particularly SARS-CoV-2, remains a critical priority. Baicalin and baicalein, natural flavonoid compounds, have shown promising antiviral activity against SARS-CoV-2 in various experimental studies. Methods This systematic review, encompassing 25 total articles, analyzed the direct antiviral effects of these compounds against SARS- Read More

Background Compared to many other foods, cocoa and chocolate stand out for their high concentrations of polyphenols, particularly catechins, anthocyanidins, and procyanidins. These compounds possess antioxidant, anti-inflammatory, and vasodilatory properties that can confer multiple health benefits. This present study has been undertaken to assess the effects of polyphenol-rich chocolate consumption on various aspe Read More

Introduction Diabetes mellitus is a significant public health concern as its global prevalence continues to rise. Non-pharmacological treatments may offer promising results for diabetic patients. This study aimed to evaluate the effects of cinnamon-based cookies on blood glucose and antioxidant levels in diabetic rats. Methods A randomized block design was used, involving five groups: a non-diabetic group, a positive control grou Read More

Introduction/Objective Evidence has shown that consuming plant-based foods instead of animal-based foods has positive effects on human and planet health. The current study aimed to compare animal-based recipes (ABRs) and plant-based recipes (PBRs) nutritionally and environmentally. Methods Plant-based recipes (adapted from animal-based recipes) were obtained from the “Vegan Nutrition with Healthy and Delicious Read More