Current Nutrition & Food Science - Online First
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21 - 25 of 25 results
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Creatine-Guanidinoacetic Acid Supplementation Improves Esports Performance in Young Men
Authors: Bogdan Andjelic, Nikola Todorovic, Milan Vranes and Sergej M. OstojicAvailable online: 15 May 2025More LessBackgroundThe primary objective of this open-label quasi-experimental pilot study was to investigate the effects of co-administered creatine and guanidinoacetic acid (GAA) on esports performance, neuropsychological outcomes, and creatine status in young male esports athletes.
MethodsWe explored the impact of a 4-week supplementation with a creatine and GAA mixture on esports performance in Dota 2™ game and post-game neuropsychological outcomes among young experienced male esports athletes (n = 10).
ResultsThe intervention led to significant improvements, including a notable 30.1% increase in total scores for the final Dota 2™ game (P = 0.05), along with a 19.2% reduction in mean reaction time (P = 0.02), a 4.4% increase in accuracy (P = 0.05), and a 16.2% enhancement in executive control (P = 0.01).
DiscussionThe effectiveness of lower doses of creatine and guanidinoacetic acid (GAA) observed in our study may be attributed to the enhanced capacity of GAA to cross the blood–brain barrier, thereby facilitating sustained cerebral creatine synthesis and supporting the elevated energy demands associated with esports performance.
ConclusionThese preliminary findings indicate that the blend may be an effective performance-enhancing intervention in esports. However, the lack of a control group, the small sample size, and the short study duration limit the generalizability and robustness of the results.
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Allium sativum L.: A Potent Functional Food with Potential Anticancer Properties
Authors: Pankaj Kumar Chaurasia, Mithu Yadav, Shashi Lata Bharati and Vijay Kumar PatelAvailable online: 06 May 2025More LessBackgroundGarlic (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.
ObjectiveThis short communication aimed to explore briefly the anticancer properties of garlic.
MethodsBased on the literature search, several recent research works were examined to assess and explore the potential of garlic as an anticancer agent.
ResultsIt was observed that garlic and its constituents have noteworthy potential in the possible treatment of different types of cancer like breast cancer, lung cancer, kidney cancer, cervical cancer, cancer of the digestive system, prostate cancer, etc.
ConclusionThis short communication explores the anticancer potential of garlic and advocates for the inclusion of garlic, or its various forms, as an essential part of daily diet.
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Exploring Probiotic Potential of Bacillus Species for Human Health and Disease
Available online: 21 April 2025More LessGut pathogens pose a significant threat to human health by disrupting the balance of intestinal microbiota. While antibiotics are effective in treating gut dysbiosis, the emergence of multidrug-resistant bacteria presents a daunting challenge. Moreover, the accumulation of these drugs alters gut microbiota and affects their pharmacokinetics. Consequently, probiotics are increasingly recognized as safe and sustainable means of maintaining a healthy gut microbiota, contributing to the achievement of Sustainable Development Goals (SDG), particularly SDG3 which emphasizes good health and well-being. Bacillus species, as probiotics, play a crucial role in restoring equilibrium of gut microbiota by promoting a favorable microbial population and enhancing intestinal integrity. It has been shown to produce biologically active metabolites with antimicrobial properties against enteric pathogens and anti-inflammatory substances that aid in healing the intestinal mucosa from dysbiosis. Additionally, they modulate the immune system through communication with immune cells, competitively exclude pathogens, and activate humoral and innate cell populations. The enteric nervous system, residing in the gastrointestinal system, governs the physiological functions of the gut and its interactions with extraintestinal organs. In this review we explore the antimicrobial compounds produced by Bacillus species to enhance their impact on gastrointestinal health and disease, as well as insights into the connection between intestinal and extraintestinal diseases.
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Enhancing Bioactive Compounds and the Antioxidant Properties of Thai Coconut Pancake (Khanom Ba-bin) through Partial Substitution with Thai Pigmented Rice Flours
Available online: 21 March 2025More LessBackgroundThai 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.
ObjectiveThis study aimed to develop and evaluate Thai Coconut Pancake using various Thai pigmented rice flours as partial substitutes for white glutinous rice flour to enhance its nutritional value and antioxidant properties and determine consumer acceptance through sensory evaluation.
MethodsFour pigmented rice varieties (Sung Yod, Riceberry, Hom Nil, and black glutinous rice) were used to replace white glutinous rice flour at 10%, 20%, and 30% levels. The total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities (DPPH and ABTS assays) of the modified Thai Coconut Pancake samples were determined and compared. Sensory evaluation was conducted using a 9-point hedonic scale to assess consumer acceptance.
ResultsIncorporating pigmented rice flours significantly increased TPC, TFC, and antioxidant activities compared to the control (100% white glutinous rice flour). Black glutinous rice flour substitution at 30% yielded the highest TPC (65.39 ± 0.32 μg GAE/g dw) and TFC (63.09 ± 0.56 μg QE/g dw). Hom Nil rice flour at 30% substitution exhibited the highest antioxidant activities in both DPPH (31.65 ± 0.43% inhibition) and ABTS (60.83 ± 0.45% inhibition) assays. A clear dose-response relationship was observed between substitution levels and the content in terms of bioactive compounds. Sensory evaluation revealed that a 20% substitution level was optimal, showing no significant differences in overall acceptability compared to the control, indicating the potential for product development.
ConclusionThis study demonstrates the potential of using Thai pigmented rice flours to enhance the nutritional value and antioxidant properties of traditional Thai desserts, with a 20% substitution level providing optimal balance between nutritional enhancement and sensory acceptance, offering a promising approach to developing healthier food products while preserving cultural authenticity.
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The Effect of Cinnamon-Based Cookies on Blood Glucose and Antioxidant Levels of ST-Induced Diabetic Rats
Authors: Liana Verdini, Budi Setiawan, Ahmad Sulaeman and I Wayan Teguh WibawanAvailable online: 27 January 2025More LessIntroductionDiabetes 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.
MethodsA randomized block design was used, involving five groups: a non-diabetic group, a positive control group receiving 0.6 mg/kg/day of glibenclamide, a negative control group receiving aqua dest, a group receiving cinnamon extract cookies (0.2 g/kg), and a group receiving powdered cinnamon cookies (0.6 g/kg). A total of 40 Sprague-Dawley rats were randomly divided into these groups (n = 8 per group). Diabetes was induced using streptozotocin (50 mg/kg). The intervention lasted for 21 days, during which body weight and blood glucose levels were monitored on days 0, 3, 7, 14, and 21. At the end of the intervention, the rats were sacrificed, and blood serum was collected via intracardiac puncture. Body weight was measured using a digital scale, while blood glucose levels were determined using a glucometer. The serum was then analyzed for SOD, MDA, and insulin levels using the ELISA method.
ResultsThe study demonstrated that both types of cinnamon cookies significantly decreased blood glucose levels by day 3, with the cinnamon powder cookies achieving levels comparable to those of non-diabetic rats by day 7. Additionally, both types of cookies significantly improved SOD and insulin levels and reduced MDA levels in the rats. However, the body weight of the diabetic rats was not fully restored.
ConclusionThese findings suggest that cinnamon could be utilized in food product development for blood glucose control, with cinnamon powder potentially offering more favorable results.
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