113 documents found, page 1 of 12

Innovative fortified kale soup formulation designed for the elderly

The nutritional needs of the elderly require immediate attention. Strategies to incorporate healthy, high-fibre, protein-rich ingredients into traditional diets have been identified to enhance health benefits. This study aimed to develop a new food product specifically for older adults, using kale (Brassica oleracea L. var. acephala DC), and to evaluate its nutritional, sensory, and antioxidant properties. Acce...

Health and environmental impacts of shifting to plant-based analogues: a risk-b...

Purpose: Plant-based analogues (PBAs) simulate animal-based foods’ attributes and can facilitate adherence to flexitarian and vegetarian dietary patterns, which have been associated with health benefits. However, possibly classifying PBAs as ultra-processed (UPF) and excluding healthy animal-based foods (e.g., fish) can result in unintended health risks. This study aims to quantify the health and environmental ...

Anti-inflammatory and metabolic effects of lentil phenolic compounds

Effects of dietary polyphenols on vasculogenic erectile dysfunction: a systemat...

Erectile dysfunction (ED) is a medical condition characterized by the inability to achieve or maintain a satisfactory erection, primarily treated with oral phosphodiesterase type 5 inhibitors. Treatment effectiveness is diminished in severe vasculogenic ED, particularly in patients with diabetes mellitus, highlighting the need for exploring alternative/complementary interventions. Among them, dietary phenolic c...

Novel fermented plant-based functional beverage: biological potential and impac...

Controlled fermentation carried out by selected starters might enhance the safety, nutritional, and biological profiles of non-dairy fermented products. This research aims to study the biological potential and impact on the human gut microbiota of a novel fermented finger millet-based product. Finger millet (Eleusine coracana), suspended in an aqueous sucrose-based solution, was fermented by Weissella confusa 2...

Establishing the effects of climate and soil on the nutritional composition of ...

Legumes contribute to sustainable agriculture by reducing fertilizer use, enhancing nitrogen fixation, and with high species diversity (~20,000 species). Spain is a leading EU producer, yielding up to 30,000 tons of different legume varieties annually. The Mediterranean climate, particularly in regions like Andalusia, is under increasing pressure from climate change, with extreme temperature variations and drou...

Innovative fortified kale soup formulation designed for the elderly

The nutritional needs of the elderly require immediate attention. Strategies to incorporate healthy, high-fibre, protein-rich ingredients into traditional diets have been identified to enhance health benefits. This study aimed to develop a new food product specifically for older adults, using kale (Brassica oleracea L. var. acephala DC), and to evaluate its nutritional, sensory, and antioxidant properties. Acce...

Oat and lentil-based muffins as a functional food: enhance glycaemia control, a...

The increased interest in functional foods has driven research into health-promoting properties. This study evaluated muffins made with 100 % oatmeal (OM) or a 50:50 lentil/oatmeal flour mix (LM) using the INFOGEST in vitro model. Analysis included starch composition, glycaemic response, cytotoxicity, and immunomodulatory effects in Caco-2 cells under basal and stimulated conditions. Digestion revealed limited ...

Impact of a daily legume-based meal on blood and anthropometric parameters in a...

This pilot study aimed to assess the impact of substituting a traditional lunch for a vegetarian legume-based meal on blood and anthropometric parameters in a group of omnivorous adults. A one-group comparison, quasi-experimental dietary intervention was designed. A vegetarian legume-based meal was offered for 8 consecutive weeks (weekdays) to non-vegetarian individuals (n = 26), (28 years [P25 = 20.0, P75 = 35...

Dietary adequacy in older adult nursing home residents of the Northern Iberian ...

According to the latest data, Spain (19.4%) and Portugal (21.8%) are the two European countries with the highest percentage of older adults. Concerns about diet quality are increasing, especially among institutionalized older people, who are at the greatest risk of malnutrition. To assess the adequacy of dietary intake of 186 older adults (>65 y) institutionalized in public nursing homes (NH) in Galicia (Northw...