by Ana Valado  , Polina Ponedilok  , Armando Caseiro  and Leonel Pereira

Received: 22 July 2023;  Published: 29 November 2023;  doi: 10.21926/rpn.2304024

Noncommunicable diseases (NCD), such as cardiovascular diseases (CVD), are responsible for the majority of annual deaths worldwide. Dyslipidemia, hypertension, diabetes, and obesity, among others, can enhance the onset of metabolic syndrome (MetS). The integration of natural products in the diet, such as marine macroalgae or hydrocolloids extracted from them, has been extensively studied. The application of these substances in the prevention of pathologies is expanding due to the high content of bioactive compounds [...]

by Livinus Emebiri

Received: 18 August 2023;  Published: 24 November 2023;  doi: 10.21926/rpn.2304023

Wheat (Triticum aestivum L.) is pivotal to global food security, with its energy-rich grains that are also the major vegetable protein source in human diets. Decades of primary emphasis on grain yield improvement have delivered increased gains worldwide, but the grain protein content has declined. Since amino acids are biosynthetic precursors of proteins, this research hypothesized that their contents in the wholegrain flour have also been impacted by past wheat breeding. To test this, the free amino acid content o [...]

by Inmaculada Zarzo  , Pietro Marco Boselli  , Nadia San Onofre  and Jose M. Soriano

Received: 07 September 2023;  Published: 23 November 2023;  doi: 10.21926/rpn.2304022

Lately, we've witnessed the emergence of obesity as a prominent concern for public health and the economy. This issue commands serious attention, impacting millions worldwide, particularly in the most developed nations. Practical approaches to tackling obesity involve tailored physical activity and dietary interventions overseen by qualified healthcare professionals. Nonetheless, some individuals opt for quicker routes, embracing dietary regimens that promise rapid and effortless weight reduction yet lack substanti [...]

by Amy Anne D. Lassig  , Anna C. Wilson  , Walter N. Jungbauer  , Anne M. Joseph  , Bruce Lindgren  and Rick Odland

Received: 23 June 2023;  Published: 21 November 2023;  doi: 10.21926/rpn.2304021

Vitamin C is an oxidative stress mediator and essential cofactor in wound healing. The objective of this study was to investigate the clinical and biochemical effects of vitamin C supplementation on outcomes in patients undergoing mandibular fracture repair. We also aimed to evaluate the effects of sociodemographic, fracture, and treatment characteristics on post-operative clinical outcomes in these patients. The investigators conducted a double-blind, placebo-controlled, randomized clinical trial at Two Metropolit [...]

by Suneetha Vallepu  , Khadar Basha Shaik  , Naseem Shaik  , Ramakrishna Vadde  , Narasimhulu Ragimekula  and Shaik Sha Valli Khan Patan

Received: 17 July 2023;  Published: 09 November 2023;  doi: 10.21926/rpn.2304020

The present investigation aims to study the influence of household processing methods, such as soaking, germination, and steam cooking, on nutritional composition (proximates, amino acids, minerals, and vitamins), antinutrient factors (phytochemicals: tannins, total phenols, phytic acid; enzyme inhibitors: trypsin and α-amylase inhibitors) and antioxidant properties of whole grains of foxtail millet. The contents of total ash (1.42%), fat (3.02 g/100 g), and mineral chromium (12.83 mg/100 g) were found to be [...]

by Hehe Zhang  , Ruihan Xu  and Shasha Zheng

Received: 03 March 2023;  Published: 28 September 2023;  doi: 10.21926/rpn.2303019

Uric acid (UA) metabolism, which includes uric acid production controlled by purine metabolism and uric acid excretion controlled by the gastrointestinal tract and kidneys, is the primary way to maintain the concentration of uric acid in the body. Abnormal functionalizing of the metabolism may cause hyperuricemia, gout, kidney injury, and other diseases. Over the last decade, numerous studies have been conducted on the effect of natural products, including active ingredients of medicinal plants, natural compounds, [...]

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

Received: 14 April 2023;  Published: 19 September 2023;  doi: 10.21926/rpn.2303018

This work aimed to evaluate the chemical composition, bioactive compounds (phenolics and γ-aminobutyric acid, GABA), and antioxidant properties of different barley varieties (Overture, Charles, Sinfonía, Montoya, and Andreia) and their malts to weigh up them as potential ingredients for producing new bio-functional foods. For this, five barleys and five malts obtained from them were studied. Regarding chemical composition, total starch was the main component (≈62%) of barleys followed by total di [...]

by Divakar Dahiya  and Poonam Singh Nigam

Received: 19 July 2023;  Published: 14 September 2023;  doi: 10.21926/rpn.2303017

Usually, everyday meals constitute materials and ingredients for food preparation derived from different agricultural sources. Although most customers are aware of the benefits of a balanced diet, they mainly focus on a diet based on the daily requirements of protein, fat, and carbohydrates in their meals. However, the vital aspect of the including dietary fibers in diets is overlooked, which is equally important as is the daily requirement of calories and protein intake for maintaining the muscle mass. Some societ [...]

by Zakkoyya H. Lewis  , Ryan N. Harrison  , Brian D. Clocksin  , Alexandra T. Auslander  and Lara Killick

Received: 05 July 2023;  Published: 12 September 2023;  doi: 10.21926/rpn.2303016

Within the US, people are experiencing longer life expectancy, yet these extended lifespans have not necessarily translated into years living in good health. Musculoskeletal degenerative diseases are particularly prevalent amongst older adults. Research shows that regular resistance exercise carries preventive health benefits to combat these conditions. This study evaluated the impact of an innovative hand-held device (OYO) on the physical function of older adults compared to a traditional chair fitness program (CF [...]

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 [...]

by Shikah Almobayed  and Andrew Smith

Received: 24 October 2022;  Published: 06 March 2023;  doi: 10.21926/rpn.2301005

Health-related behaviours (HRBs) have been considered one of the most critical public health issues, especially for those with special educational needs (SEN). Previous research suggests that health-related behaviours are highly likely to impact well-being and academic achievement. Diet is a crucial health-related behaviour that needs to be investigated along with factors such as sleep and exercise. The present study used data from the Cornish Academies Project, and secondary analyses were conducted to investigate [...]

by Osaretin Albert T. Ebuehi  , Lasekan Oyindamola Ayobami  and Olufemi Mulkah Ajagun-Ogunleye

Received: 12 June 2022;  Published: 02 March 2023;  doi: 10.21926/rpn.2301004

Plant-based products have been utilized for nutritional and medicinal purposes for decades. Although the reported benefits of Carica papaya (Pawpaw) leave extract, its role in hematology, brain histology, and the possible side effect are still areas of research deliberation. Thirty (30) male Sprague Dawley rats, divided into three groups, were fed on rat chow and normal saline, Carica papaya leaves extract and Ruzu bitters, respectively. Blood chemistry, hematology, and brain histology were assayed to ascertain the [...]

by Johannah Ruddy  and Kate Scarlata

Received: 05 August 2022;  Published: 13 February 2023;  doi: 10.21926/rpn.2301003

Celiac disease (CD) is a multisystem immune-mediated disorder resulting in enteropathy of the small intestine with the ingestion of gluten, in genetically susceptible individuals. This condition impact 1% of the population and can result in the development of other conditions such as chronic fatigue, anemia, osteoporosis, aphthous stomatitis, elevated liver enzymes, joint pain, infertility, peripheral neuropathy, and epilepsy. In this review, we outline the clinical presentation of CD, the physiological differences [...]

by Melissa Lopez-Pentecost  , Francine C. Gachupin  , Robin Hazelwood  , Otellie Honanie  , Jessica Quamahongnewa  and Cynthia Thomson

Received: 27 September 2022;  Published: 12 January 2023;  doi: 10.21926/rpn.2301002

American Indians (AI) suffer the highest rates of diabetes in the United States (US); a chronic disease that is increasingly prevalent among AI children and is associated with increased risk of cancer. A summer camp was developed to improve disease risk-reducing behaviors, including diet, among AI youth in Arizona. The aim of this study was to examine the efficacy of a one-week intensive summer health camp conducted from 2016 to 2019 on change in dietary behaviors and compliance for Dietary Guidelines for Americans [...]

by Recent Progress in Nutrition Editorial Office

Received: 05 January 2023;  Published: 05 January 2023;  doi: 10.21926/rpn.2301001

The editors of Recent Progress in Nutrition would like to express their sincere gratitude to the following reviewers for assessing manuscripts in 2022. We greatly appreciate the contribution of expert reviewers, which is crucial to the journal's editorial process. We aim to recognize reviewer contributions through several mechanisms, of which the annual publication of reviewer names is one. Reviewers receive a voucher entitling them to a discount on their next LIDSEN publication and can download a certificate of re [...]

by Bruno Riccardi

Received: 10 October 2022;  Published: 21 December 2022;  doi: 10.21926/rpn.2204023

In this article, the long journey from the production of food ingredients to their transformation into nutrients was described. The essential function of nutrients is to satisfy the primary needs of living organisms, namely energy, morphology and reproduction, through the consumption of food. Fulfilling its primary role, food must contain nutrients that are essential for the well-being of the living, along with others that are not essential but are still important for proper metabolism. These substances are known a [...]