Current Nutrition & Food Science - Online First

Honey is widely known for its health benefits and is used as a remedy for many ailments and diseases. In this study, we aimed to identify phenolic compounds in two types of Algerian honey and to evaluate how these compounds affect the growth of three clinical strains of Candida species isolated from a child suffering from oral candidiasis.

Identification of elements associated with antifungal effects, including the total amounts of phenolics and flavonoids, as well as the phenolic profile of honey samples, was performed using Reversed-Phase High-Pressure Liquid Chromatography equipped with a Photodiode Array Detector (RP-HPLC-PDA) and Fourier Transform Infrared (FTIR) methods. Sugar levels were measured using High-Performance Liquid Chromatography (HPLC). Additionally, the effects of honey samples from Eucalyptus (Eucalyptus globulus) and Sidr, also known as jujube tree (Ziziphus spina-christi), on the growth of clinical Candida species isolated from a child were demonstrated for the first time in vitro using agar diffusion. The minimum fungicidal concentrations were also determined.

RP-HPLC-PDA analysis allowed the identification of seven polyphenols. The main phenolic component in Tiaret honey was m-OH benzoic acid (4.596 mg/g honey), while the main component in Bechar honey was chrysin (4.896 mg/g honey). Both types of Algerian honey showed strong antifungal activity, with a Minimum Fungicidal Concentration (MFC) of 2.5 mg/mL against the major clinical Candida species tested, with the Eucalyptus honey from Tiaret exhibiting the highest antifungal activity.

Variations in the amounts of phenolic compounds are influenced by the floral sources from which bees collect nectar and by the geographic origin of the honey. These compounds are recognized as key contributors to both pharmacological and antimicrobial properties.

Our findings indicate that Algerian honey is a valuable source of phenolic and flavonoid compounds, containing more than 144 GAE mg/100 g and 26 CE mg/100 g of honey, respectively, which may be beneficial in preventing and treating thrush in newborns.

Food allergies have become a global problem with negative clinical results. Food allergy management currently involves avoiding food allergens, which is not always possible and may lead to accidental reactions. Food restrictions may also lead to nutritional deficiencies, which can stunt growth. This study compares two groups to investigate the effects of dietary limitations due to allergies on children's intake, growth, and nutritional status.

A cross-sectional study was conducted on 94 children aged 1 to 10 diagnosed with food allergies, accompanied by/without food restrictions. Child characteristics, socioeconomic status, parental history, and allergy status were collected with dietary data using the Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ).

Food restriction (limiting ≥3 foods) was observed in 37.2% of participants. Frequently avoided items include: chocolate (30.9%), cow’s milk (29.8%), and egg yolk (25.5%). Energy intake was significantly reduced in the restricted group (p = 0.050). There was a significant difference in mean body weight between groups (p = 0.041). However, Z-scores for BMI, weight-for-age, and height-for-age showed no significant differences. Notable differences in micronutrient intake were observed for vitamin A (p = 0.024), vitamin D (p = 0.026), iron (p < 0.001), and magnesium (p = 0.005).

Dietary restriction was associated with lower body weight, but Z-scores remained within reference standards, suggesting nutritional vulnerability needed continuous monitoring. Children with dietary restrictions exhibited lower overall energy intake while maintaining a comparable macronutrient distribution, notably choosing plant-based alternatives such as tofu and tempeh. This pattern illustrates the problems and adaptive strategies present in the cultural setting of Indonesian households managing with food allergies.

These findings underscore the need for parental education and expert healthcare advice to avert unwarranted limitations, encourage nutrient-rich alternatives, and facilitate supervised reintroduction procedures in accordance with contemporary international norms. Culturally appropriate dietary recommendations for Indonesian children with food allergies are needed to ensure nutritional adequacy and growth.

Deep-fat frying induces oxidative degradation of vegetable oils through hydrolysis, oxidation, and polymerization, producing toxic compounds such as acetaldehyde and malondialdehyde that compromise nutritional quality and food safety. This study aimed to evaluate the antioxidative potential of β-Sitosterol in enhancing the thermal and oxidative stability of sesame mustard oil blends (1:1 v/v) during prolonged deep-fat frying.

Oil samples with and without β-Sitosterol were subjected to 12 hours of continuous frying, with samples collected at 0, 3, 6, 9, and 12 hours. Key lipid oxidation indicators, including 4-hydroxynonenal (4-HNE), Acid Value, Peroxide Value, Iodine Value, p-Anisidine Value, and Conjugated Diene Values were measured to assess oil quality deterioration. All experiments were performed in triplicate, and statistical analysis was conducted using ANOVA with Tukey’s post hoc test (p < 0.05).

The incorporation of β-Sitosterol significantly suppressed oxidative degradation, maintained higher unsaturation levels, and reduced the formation of primary and secondary oxidation products compared to the control oil. Statistical analysis confirmed that the protective effects of β-Sitosterol were significant across all measured parameters.

These findings demonstrate that β-Sitosterol acts as a novel natural antioxidant additive, mitigating the formation of mutagenic oxidation products during deep-fat frying. Its use enhances oil stability, potentially lowering health risks associated with the consumption of fried foods.

β-Sitosterol effectively improves the oxidative stability and safety of mustard sesame blended oil during prolonged frying. Its incorporation at ~0.15% w/v can be considered for household and industrial frying, with further studies recommended to assess sensory impacts and applicability to other oil blends.

Cost-effective and reliable experimental models are essential for studying Type 2 Diabetes Mellitus (T2DM). This study aimed to develop and validate a cost-effective T2DM rat model using a home-made High-Fat Diet (HFD) derived from the AIN-93 diet combined with low-dose Streptozotocin (STZ), and to assess its metabolic and physiological effects.

Forty male Sprague-Dawley rats were used. After one week of acclimatization, 10 rats were sacrificed as a normal baseline group. The remaining 30 were fed a home-made HFD for three weeks, followed by STZ injection (35 mg/kg). Ten rats were sacrificed at week 3 (baseline T2DM group), and 17 at week 5 (progressed T2DM group); three rats died before study completion.

Diabetic groups showed significant increases in body and liver weights, fasting glucose, insulin, Homeostatic Model Assessment of Insulin Resistance (HOMA-IR), leptin, glucagon, Phosphoenolpyruvate Carboxykinase (PEPCK), Glucose-6-Phosphatase (G-6-Pase), and serum lipids, along with reduced Glucagon-Like Peptide-1(GLP-1) levels (P ≤ 0.05). Significant differences between the 3-week and 5-week T2DM groups confirmed disease progression.

The model effectively reproduced key features of early-stage T2DM, including insulin resistance, β-cell dysfunction, dyslipidemia, and increased hepatic gluconeogenesis. Elevated leptin and reduced GLP-1 levels further support the model’s physiological relevance. The results validate the use of a modified AIN-93-based home-made HFD as a low-cost, reliable approach for T2DM research.

A home-made HFD combined with STZ successfully induces T2DM in rats and produces consistent metabolic alterations. This low-cost model offers a practical tool for diabetes research, particularly in resource-limited settings.

Adolescents commonly consume caffeinated energy drinks to enhance their mental acuity and increase their physical performance. However, the systemic effects of these drinks, particularly following prolonged consumption, have been poorly delineated. This study investigated the impact of four months of Red Bull energy drink consumption on thyroid and testes functions, including hormonal and histopathological changes, in adolescent Wistar rats.

Twelve male rats were divided into two groups (six per group): a control group that received water with a standard diet, and a treated group that received Red Bull energy drinks and the same standard diet for four consecutive months. All animals were euthanized after completion of the experimental protocol. Biochemical and histopathological analyses were performed to detect serum hormone levels and to examine histopathological alterations in the thyroid and testes.

The results showed a significant reduction in the body weight of rats treated with caffeinated energy drinks compared to controls. Prolonged consumption of energy drinks induced thyroid dysfunction as indicated by a significant decrease in thyroid-stimulating hormone and significant increases in thyroxine and triiodothyronine levels. Moreover, follicle-stimulating hormone and luteinizing hormone showed significant reductions after four months of consumption. Several histopathological changes in the thyroid and testes were observed in the treated group.

These findings suggest that protracted consumption of caffeinated energy drinks induces thyroid and testes dysfunctions in adolescent rats.

The adverse effects of consuming these drinks may be attributed to the high levels of specific constituents, such as caffeine and taurine.

Beta vulgaris L. (beetroot) is valued for its nutrient diversity, including carbohydrates, proteins, fats, vitamins, minerals, and nitrates. Dietary nitrates are associated with various health benefits. This study aimed to enrich the nitrate content in beetroot and evaluate its nutrient composition.

Nitrate-enriched beetroot concentrate powder was prepared and analyzed. Nutrient composition was determined using advanced techniques, including inductively coupled plasma mass spectrometry (ICP-MS), high-performance liquid chromatography (HPLC), and liquid chromatography-tandem mass spectrometry (LC-MS/MS). Proximate analyses were also performed to assess macronutrient and energy content.

The concentrate exhibited 3.0 g/100 g moisture and 5.7 g/100 g ash. ICP-MS revealed minerals and trace elements, including iron, calcium, magnesium, sodium, potassium, zinc, copper, manganese, and selenium (6 ng-36.27 g/kg). Micronutrient profiling identified choline, betaine, and vitamins B3, B9, and B12, ranging from 7 µg/100 g to 1,464.16 mg/kg. Vitamins C, B1, B2, B5, B6, and A were below quantification limits. Macronutrient analysis showed 83.8 g/100 g carbohydrates, 7.4 g/100 g protein, 0.1 g/100 g fat, and an energy value of 365.7 kcal/100 g. Sucrose constituted 2.96% of total carbohydrates.

The enriched beetroot concentrate retained a nutrient profile comparable to non-enriched forms. The presence of essential minerals and B vitamins highlights its potential as a functional food ingredient. Lack of detectable levels for some vitamins suggests stability or extraction-related limitations.

Nitrate enrichment in beetroot does not substantially alter its nutrient composition. The product may serve as a valuable nutritional supplement with enhanced functional properties.

A significant part of the global population faces mental health issues, substantially adding to the worldwide disease burden. Despite advanced therapies, these disorders remain prevalent and difficult to manage. This systematic review examines how a Mediterranean-inspired diet affects psychological well-being, contrasting it with other diets associated with negative mental health effects due to a high intake of processed foods and sugars.

A comprehensive search strategy was used to identify a wide range of peer-reviewed literature. The search was restricted to English-language publications, and the process was carried out across several scholarly databases, including PubMed, Web of Science, and Google Scholar. The search was conducted on studies published within the last five years, covering the period from June 4, 2019, to August 14, 2023, to ensure the inclusion of the most pertinent and current research.

A total of 692 articles were initially identified through various databases, with an additional five articles manually retrieved from other databases. After removing 299 duplicate entries, 398 articles remained for screening based on their titles and abstracts. This screening resulted in the exclusion of 323 articles due to predefined exclusion criteria. Subsequently, 75 full-text articles were evaluated, and 62 studies were eliminated for various reasons. Ultimately, 13 articles were chosen for further review.

The Mediterranean diet, rich in omega-3s, polyphenols, and antioxidants, supports mental health by reducing inflammation, improving neurotransmitter function, and balancing gut microbiota, lowering depression, anxiety, and cognitive decline. In contrast, the Western diet is associated with higher psychological distress and poorer cognition.

The Mediterranean diet greatly improves mental health by alleviating depression and anxiety, and enhancing cognitive performance. Encouraging this diet offers an effective, evidence-based strategy for supporting mental well-being.

Pulses are increasingly consumed worldwide due to their affordability and rich nutritional profile. They are also a valuable source of bioactive compounds like phenolics and flavonoids, which contribute to health benefits. The presence of anti-nutritional factors in legumes can hinder nutrient bioavailability. Processing techniques such as soaking, cooking, germination, and fermentation help improve sensory and nutritional qualities while reducing these compounds.

A structured literature review was conducted to identify and analyze recent findings related to the composition of legumes, with a particular focus on anti-nutritional factors and their reduction through different processing techniques. Key approaches to improving nutrient accessibility and potential applications in food systems were also examined.

The findings show that processing techniques, particularly fermentation and germination, can reduce anti-nutritional factors by up to 95% for phytates and 50% for tannins. These methods improve protein digestibility, mineral bioavailability, and functional properties. Additionally, combining treatments can enhance the overall nutritional profile, making legumes more suitable for diverse dietary uses and functional food development.

The differential impact of processing techniques highlights the importance of selecting tailored strategies based on the specific anti-nutritional targets and intended functional improvements. Optimizing these treatments can improve the bioaccessibility of nutrients and the techno-functional behavior of legumes in complex food systems.

This review underscores the nutritional potential of legumes and the significant impact of processing techniques on reducing anti-nutritional compounds. It provides a unique perspective by linking anti-nutrient mitigation strategies with improved food functionality and health benefits.

Food allergies pose serious health risks, particularly in restaurant settings where unintended exposure to an allergen can result in life-threatening reactions. In Saudi Arabia, limited research exists on the preparedness of restaurant workers in managing food allergies. This study aims to assess food allergy Knowledge, Attitudes, and Practices (KAP) among restaurant personnel in Saudi Arabia.

A mixed-methods, cross-sectional study was conducted among 413 workers from 94 restaurants, who completed structured surveys on demographics, knowledge (5-item score), attitudes (7-item scale), and practices (training, policies, and communication). Semi-structured interviews were conducted with 50 purposively selected workers across diverse roles between May and October 2024 to explore experiences, barriers, and preparedness..

Over half of the participants (54.9%) demonstrated inadequate knowledge (≤ 2/5). Only 20.1% correctly identified that cooking does not eliminate allergens, and 21.3% recognized that removing allergens from prepared meals is unsafe. Attitude scores were generally favorable (mean = 5.6/7), with 82% scoring ≥ 5; nearly all participants agreed that food allergy management requires a team approach (96.9%). Linear regression using knowledge score as the dependent variable and demographics, training, restaurant type, and policies as predictors showed no significant associations. No significant correlation was observed between knowledge and attitudes (r = 0.017, p = 0.73). Qualitative analysis revealed four themes: misconceptions and limited knowledge, emotional reactions and responsibility, unsafe practices, and institutional gaps.

Restaurant workers in Saudi Arabia exhibit positive attitudes, but substantial gaps in knowledge and practices persist, including misconceptions about allergen safety and a lack of preparedness. These findings underscore the need for structured training and standardized protocols to strengthen allergy management and enhance customer safety.