Juniper Publishers-Nutrition Food Science International Journal

  Nutrition and Food Science International Journal - Juniper Publishers Abstract Background:  Diabetic nephropathy (DN) is a principle cause of morbidity and mortality in both type 1 and type 2 diabetes mellitus. DN plays a major role in development of cardiovascular disease, in particular heart failure, the incidence of which is about 15-fold greater in patient with diabetic nephropathy. Approximately 30-35% of patients with type 1 type 2 diabetes develops diabetic nephropathy. DN is represented by microalbuminuria and macroalbuminuria and morphological changes as like glomerular thickening, interstitial fibrosis, formation of nodular glomerulosclerosis and decreased endothelial cell fenestration. Additionally, the association of renin-angiotensin-aldosterone system, wnt signaling pathway and genetic factors are the major pathway in the progression of diabetic nephropathy. Conclusion:  This review is intended to establish a new insight into traditional therapeutic approach for diabeti

  Nutrition and Food Science International Journal - Juniper Publishers Abstract With the increased focus on a healthy diet based on the consumption of organic and natural foods, non-conventional food plants are becoming a more prevalent option to add variety and greater nutritional value to the daily diet. Non-conventional foods are a reliable and inexpensive alternative healthy food source to replace or complement current conventional food choices. These underutilized plants have the potential to be used not only in daily food preparation as an ingredient in soups, salads, etc., but also as a source of dietary supplements, for new food formulations and product development. These plants are also endowed with bioactive compounds and antioxidant activity, among others. This literature review provides an overview about some of the most popular plants, their uses, nutritional aspects, and medicinal properties. Keywords: Organic, Plants, Healthy, Nutrition Introduction Countries in the wor

  Nutrition and Food Science International Journal - Juniper Publishers Abstract Microalga incorporation in pasta is an interesting alternative to enrich human diet with important nutrients. However, if present in high amounts, it can weaken the protein network, resulting in a low-quality pasta, with poor texture properties and high cooking loss. This study verified the effect of drying temperature on technological proprieties and carotenoids retention in pasta enriched with 2 % of Chlorella biomass powder. Two drying conditions, high temperature (75-80 °C and 75 % HR), and low temperature (50 °C and 81 % HR) were tested. Pasta samples were analyzed before and after the cooking process and compared to a control sample (not dried). Cooking properties, color, total carotenoids content and carotenoids identification and quantification were evaluated. The high drying temperature resulted in a pasta with lower cooking loss and higher carotenoids content. The drying process increased the nut