by Larissa Leandro da Cruz  , Gabriel Moreno Bernardo Gonçalves  , Silva Menezes de Faria Pereira  , Jamila Rodrigues Barboza  , Luana Pereira de Moraes  , Messias Gonzaga Pereira  , Marta Simone Mendonça Freitas  and Daniela Barros de Oliveira

Received: 30 December 2022;  Published: 27 August 2023;  doi: 10.21926/rpn.2303015

Sweet Corn (Zea mays L.) is possibly the most important commercial cereal originating in the Americas. Mutant genes are responsible for sweetness. The purpose of this study was to evaluate the physicochemical and mineral composition of the “UENF SD 08” cultivar, super-sweet corn developed at Darcy Ribeiro Northern Rio de Janeiro State University (UENF) and registered in the National Cultivar Register of the Ministry of Agriculture, Livestock, and Supply and to compare its content to commercial super-swe [...]

by Richard J. Bloomer  , Marie van der Merwe  , Melissa J. Puppa  and Matthew Butawan

Received: 21 December 2022;  Published: 22 August 2023;  doi: 10.21926/rpn.2303014

Time-restricted feeding (TRF) has increased in popularity among various groups, including fitness enthusiasts. The ideal timing of TRF in relation to daily exercise is unknown. Most fitness enthusiasts consume meals immediately or soon after exercise to improve body composition (e.g., lean mass). We compared two different TRF approaches, as well as an ad libitum control diet, with regards to body mass and body composition in C57BL/6 mice. Young, healthy, male mice exercised five days per week and were assigned to c [...]

by Antonela G. Garzón  , Micaela Albarracín  and Silvina R. Drago

Received: 08 May 2023;  Published: 22 August 2023;  doi: 10.21926/rpn.2303013

Sorghum-based beverages were developed and the effects of decortication on nutritional composition and biofunctional properties after a simulated gastrointestinal digestion were analyzed. For that, white sorghum flours from whole (WS) and decorticated (DS) grains were obtained and used to prepare sorghum beverages. They were analyzed regarding chemical composition, minerals, and phenolic acid contents. Moreover, the bioaccessibility of phenolics, proteins, and the potential bioactivity (ABTS+ scavenging, ACE-I inhi [...]

by Indrani Das  , Robyn Murphy  and Aaron Goldman

Received: 21 July 2022;  Published: 17 July 2023;  doi: 10.21926/rpn.2303012

Celiac disease is a prevalent autoimmune disorder with a rising incidence of 7.5% annually during the second half of the 20th century and the 21st century. Not all genetically susceptible individuals that carry the risk alleles HLA DQ2 and DQ8 go on to develop celiac disease, suggesting that there may be other environmental triggers that contribute to the development of celiac disease in genetically susceptible individuals. Gastroenteritis during infancy has been shown to be associated with increased risk of celiac [...]

by Meir Djaldetti

Received: 21 March 2023;  Published: 13 July 2023;  doi: 10.21926/rpn.2303011

Ellagic acid (EA) the principal polyphenol of pomegranate (Punicca granatum) is renowned for its beneficial therapeutic activity in several diseases including cancer. Studies have shown that EA exerts a carcinopreventive effect on many cancer cells, inducing cell cycle arrest and apoptosis, and limiting neovascularization and cell migration. In animal models, EA could reduce tumor development, number and size. Research detected that EA exerts its activity on cancer cells through several signaling pathways, without [...]

by Yamunadevi Puraikalan  and Michelle Scott

Received: 29 October 2022;  Published: 06 July 2023;  doi: 10.21926/rpn.2303010

A literature review was conducted to present an overview of sunflower seeds, nutritional value, and health benefits. Sunflower seeds are inexpensive, readily available, and nutritious all year long. Some of the most important nutrients for humans are found in them in particularly high concentrations. There are several vitamins in sunflower seeds, including vitamin B1 and B5, vitamin E and folate. Additionally, they contain important minerals like copper, magnesium, selenium, and phosphorous. The fats in sunflower s [...]

by Stephanie Brown  , Catherine L Wall  , Chris Frampton  , Richard B Gearry  and Andrew S Day

Received: 11 February 2023;  Published: 29 June 2023;  doi: 10.21926/rpn.2302009

The low FODMAP diet (LFD) is a dietary intervention developed for and used particularly for the management of functional GI symptoms (FGIS) in adults with irritable bowel syndrome (IBS). It has also been proposed to improve coincident functional gut symptoms in adults with inflammatory bowel disease (IBD). This report describes the outcomes of the LFD in a series of children with IBD with concurrent FGIS. This study included children aged between 7-14 years with quiescent IBD and overlapping FGIS. All participants [...]

by Maria Neve Ombra  , Filomena Nazzaro  and Florinda Fratianni

Received: 30 March 2023;  Published: 07 June 2023;  doi: 10.21926/rpn.2302008

Edible wild plants are a largely available food at no cost and an emblem of sustainability. Among the numerous varieties of edible wild plants, purslane (Portulaca oleracea L.) and common mallow (Malva sylvestris L.) are good sources of healthful bioactive compounds. Therefore, there is a growing interest in their consumption for health-related nutritional and sustainable perspectives. Fresh durum wheat tagliatelle fortified with dried and pulverized leaves of mallow or purslane at two distinct percentages of integ [...]

by Abdullah S. Binsaeedu  , Moustafa Khalifa  and Jocelyn Tan-Shalaby

Received: 30 December 2021;  Published: 19 April 2023;  doi: 10.21926/rpn.2302007

The ketogenic diet (KD) is currently well known in the lay media as a quick way to lose weight. However, the KD is not a new medical concept. The KD was used in the early 1900s to control seizures. However, as we developed more effective pharmacological agents, we used the KD less until it became practically obscure by the 1980s. Similar to the effects of fasting, the KD leads to the production of ketones as an alternative energy source to glucose. Therefore, the KD has many beneficial metabolic effects, such as an [...]

by Alicia Aguirre  , Sandra El Khori  and Rafael Borneo

Received: 12 December 2022;  Published: 12 April 2023;  doi: 10.21926/rpn.2302006

Celiac disease (CD) is one of the most common intestinal diseases in humans today. The only "cure" for this disease is a strictly gluten-free diet. Bread is a highly accepted food product. But, bread is a product that owns its technological properties to the presence of gluten. Bread without gluten has different texture, palatability, and sensorial properties. Therefore, new products are needed to solve this problem. Chickpeas are an inexpensive source of protein for making gluten-free baked goods. In this study, w [...]