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From Ptolemaus to Copernicus: The Evolving System of Gluten-Related Disorder

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ISBN: 9783038427315 9783038427322 Year: Pages: VIII, 230 DOI: 10.3390/books978-3-03842-732-2 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Medicine (General)
Added to DOAB on : 2018-02-16 09:08:33
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Gluten is the major protein of wheat and other cereals (rye and barley); it is responsible for triggering celiac disease (CD) in genetically predisposed individuals. Until a few years ago, CD was the major (if not the only) well-known gluten-related disorder. However, in recent years, it has become clear that gluten proteins may activate different pathological mechanisms, leading to a wide spectrum of human diseases, including non-celiac gluten sensitivity (NCGS), gluten ataxia, neuro-psychiatric disorders, and many others. Conceptually, we have therefore moved from a Ptolemaic to a Copernican system, i.e., CD is no longer the “center of the universe”, but is just one of the possible worlds of gluten intolerance. Many other gluten planets do indeed exist and deserve the attention of researchers and clinicians alike.Although different gluten-related disorders show specific epidemiological, pathophysiological, and clinical aspects, these conditions share a trigger and treatment: the gluten-free diet. For a very long time, awareness of these disorders has been limited and, therefore, the epidemiology of gluten-related disorders is still a “work in progress”. Current research strives to clarify the boundaries between these entities, their disease mechanisms, and how a proper diagnosis can be implemented.

Nutrition and Celiac Disease

ISBN: 9783906980638 9783906980645 Year: Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Added to DOAB on : 2015-01-12 11:28:32
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During its 2.5 million years of evolution, the human species has evolved through major dramatic changes, mainly dictated by natural elements and, most importantly, by food availability. The diet of hunters and gatherers, hominids, was mainly based on fruit, vegetables, tubers, and occasionally meat and fish. Then, approximately 10,000 years ago, a drastic change in life style occurred, shifting from nomadic to settlers with domestication of animals and crops. A consequence of this change was the advent of wheat and other grains containing gluten-related proteins in human diet. This revolutionary transformation occurred at the Fertile Crescent, the modern-day Iraq, and spread from South to North and East to West at a speed of approximately 1 km/year. Ever since, the distribution of food goods became more and more uneven with wealthy countries getting more than necessary, while poor countries struggle with malnutrition and consequently this increased mortality. Unfortunately, the industrial revolution, rather than closing the gap, created even more inequalities that still exist today, leading to very different but equally worrisome pathologies, namely obesity in industrialized countries and famine in developing countries. [...]

Gluten Related Disorders: People Shall not Live on Bread Alone

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ISBN: 9783038423577 9783038423560 Year: Pages: X, 242 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Internal medicine
Added to DOAB on : 2017-05-05 13:32:03
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Once upon a time, gluten was not part of the human diet, and therefore, there were no gluten-related disorders. With the advent of agriculture 10,000 years ago, the introduction of gluten-containing grains in the human diet created conditions for human diseases related to gluten exposure. These diseases, including celiac disease, non-celiac gluten sensitivity, and wheat allergy, have distinct pathophysiological mechanisms, serological markers, and long-term treatments, but similar, often overlapping clinical presentations. Though current research strives to clarify the boundaries between these entities, their differences can be difficult to distinguish.For a very long time, awareness of these disorders has been limited and, therefore, the epidemiology of gluten-related disorders has been a “work in progress”. New epidemiological studies have revealed that gluten-related disorders are not limited to European regions; rather, they are present worldwide.After centuries of neglected attention to celiac disease and other forms of gluten reaction, now we are observing another interesting phenomenon that is generating great confusion among health care professionals. Nearly 25% of Americans (many more than the projected 3 million celiac disease (CD) patients in the U.S.) are reducing or cutting gluten from their diets. This remarkable trend in the general population reflects the misconception that gluten can be harmful for everybody and, therefore, should be avoided to stay healthy, to lose weight, or even to prevent severe diseases.This Special Issue Book of Nutrients contains contributions from leading experts in the field of gluten-related disorders that will help dissipate this confusion by sharing their evidence-based science, which will help the reader to distinguish facts from fantasies.

Gluten-Free Diet

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ISBN: 9783038977360 9783038977377 Year: Pages: 318 DOI: 10.3390/books978-3-03897-737-7 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Medicine (General) --- Internal medicine
Added to DOAB on : 2019-04-25 16:37:17
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In the last few years, an increasing number of individuals have adopted a gluten free diet (GFD). A significant proportion of that includes patients affected by celiac disease (CD), who have to follow a strict GFD for medical purposes. However, a high number of individuals are currently following a GFD without medical counseling and without a specific diagnosis needing a gluten withdrawal from the diet. This is due to the frequently incorrect information diffused on the Internet and mass media on the topic of GFD. For these reasons, research on the GFD and its clinical use and biological effects is urgently needed.

Keywords

Celiac Disease --- depression --- gluten-free diet --- dietary adherence --- gluten --- gastric emptying --- cholecyst --- celiac disease --- non celiac gluten sensitivity --- gluten-free diet --- gastrointestinal symptoms --- quality of life --- Brazilian CD-QoL --- quality of life --- celiac disease --- questionnaire --- coeliac disease --- celiac disease --- gluten --- gluten-free diet --- fortification --- micronutrient --- cost --- celiac disease --- diagnosis --- gliadin --- gluten --- glutenin --- non-celiac gluten sensitivity --- oral food challenge --- pepsin --- wheat allergy --- celiac disease (CD) --- quality of life (QoL) --- gluten-free diet --- disease duration --- place of residence --- educational level --- economic status --- body mass index (BMI) --- celiac disease --- gluten-free diet --- gut microbiota --- gluten-free diet --- celiac disease --- children --- teenagers --- gluten-related disorders --- celiac disease --- gut microbiota --- gluten-free diet --- Pseudomonas --- gluten-free diet --- mineral --- deficiency --- calcium --- iron --- magnesium --- zinc --- celiac disease --- non-celiac gluten sensitivity --- gut motility --- gluten-free diet --- gluten-related disorders --- gluten-free diet --- coeliac disease --- non-coeliac gluten sensitivity --- irritable bowel syndrome --- mood disorders --- affective disorders --- depression --- major depressive disorder --- mental health --- nutrition --- celiac disease --- gluten-free diet --- diary recommended intake --- food habit --- body composition --- non-coeliac gluten sensitivity --- gluten --- wheat --- low FODMAP diet --- irritable bowel syndrome --- beta cell --- beta-cell stress --- celiac disease --- gluten-free diet --- high-fat diet-induced obesity --- intestinal permeability --- islet of Langerhans --- NOD mouse --- type 1 diabetes --- type 2 diabetes --- FODMAP intake --- celiac disease --- irritable bowel syndrome --- gluten-free diet --- gastrointestinal symptoms --- celiac disease --- gluten-free diet --- effectiveness --- adherence --- nutritionists --- clinic --- serology --- duodenal biopsies --- structured questionnaires --- peptides derived from gluten in faeces and urine --- gluten --- adherence --- serology --- villous atrophy --- mucosal recovery --- threshold --- celiac disease --- body composition --- gluten free diet --- children --- celiac disease --- gluten --- gluten-free diet --- screening --- outcome --- gluten sensitivity --- osteoporosis --- non-celiac gluten sensitivity --- gluten re-introduction --- gluten-free diet --- gastrointestinal symptoms --- celiac disease --- ?-gliadin --- 33-mer --- DQ2.5-glia-?1 --- DQ2.5-glia-?2 --- DQ2.5-glia-?3 epitopes --- wheat species --- n/a --- gluten --- gluten-free diet --- coeliac disease --- non-celiac gluten sensitivity --- non-coeliac wheat sensitivity --- gliadin --- microbiota

Extraintestinal Manifestations of Coeliac Disease

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ISBN: 9783038977988 9783038977995 Year: Pages: 270 DOI: 10.3390/books978-3-03897-799-5 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Nutrition and Food Sciences
Added to DOAB on : 2019-04-25 16:37:17
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Coeliac Disease (CD) affects at least 1% of the population. &ldquo;Classical&rdquo; CD refers to gastrointestinal presentations with anaemia and gastrointestinal symptoms. CD can, however, present with extraintestinal manifestations, the commonest of which are dermatitis herpetiformis and neurological presentations (e.g., ataxia, neuropathy, encephalopathy). Recognition and research into the pathophysiology of such manifestations is likely to enhance our understanding of this complex autoimmune disorder.

Keywords

dermatitis herpetiformis --- coeliac disease --- fracture --- bone health --- quality of life --- Gilles de la Tourette syndrome (GTS) --- children and adults --- motor and vocal/phonic tics --- obsessive-compulsive disorder (OCD) --- non-coeliac gluten sensitivity (NCGS) --- gluten-free diet --- one-year adherence --- dermatitis herpetiformis --- coeliac disease --- prevalence --- epidermal transglutaminase --- gluten-free diet --- long-term prognosis --- dermatitis herpetiformis --- coeliac disease --- gluten-free diet --- small bowel --- villous atrophy --- prognosis --- gluten neuropathy --- coeliac disease --- gluten free diet --- quality of life --- male --- extra-intestinal --- gastrointestinal --- celiac disease --- celiac disease --- dermatitis herpetiformis --- urticaria --- atopic dermatitis --- psoriasis --- recurrent aphtous ulceration --- rosacea --- alopecia areata --- cutaneous vasculitis --- gluten-free diet --- celiac disease --- glandular autoimmunity --- autoimmune thyroid disease --- type 1 diabetes --- polyglandular autoimmune syndrome --- coeliac disease --- osteoporosis --- fractures --- celiac disease --- non-celiac gluten sensitivity --- psychiatric disorders --- depression --- anxiety disorders --- eating disorders --- ADHD --- autism --- psychosis --- autoimmunity --- celiac hepatitis --- gut–liver axis --- liver immunity --- non-alcoholic fatty liver disease --- tolerance --- intestinal barrier --- celiac disease --- extraintestinal --- recognition --- diagnosis --- clinical presentation --- gluten-free diet --- prognosis --- movement disorders --- coeliac disease --- gluten --- gluten free diet --- celiac disease --- gluten --- gliadin --- autoantibody --- B cell --- T cell --- transglutaminase --- synapsin --- ganglioside --- gluten sensitivity --- gastrointestinal symptoms --- molecular mimicry --- intermolecular help --- biomarker --- autoimmune pancreatitis --- coeliac disease --- pancreatic disorders --- screening --- Gluten ataxia --- antigliadin antibodies --- coeliac disease --- MR spectroscopy --- gluten sensitive enteropathy --- antigliadin antibody titre --- gluten sensitivity --- coeliac disease --- gluten free diet --- migraine --- headache --- fatigue --- energy --- celiac disease --- extra-intestinal manifestations --- gluten --- latent celiac disease --- potential celiac disease --- extra-intestinal manifestations --- mild enteropathy --- early developing celiac disease --- genetic gluten intolerance --- natural history --- celiac trait --- celiac disease --- gluten neuropathy --- gluten ataxia --- prevalence --- incidence --- gluten-free diet

Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods

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ISBN: 9783039283460 9783039283477 Year: Pages: 164 DOI: 10.3390/books978-3-03928-347-7 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Nutrition and Food Sciences --- Biology --- Science (General)
Added to DOAB on : 2020-04-07 23:07:09
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The lifestyle of humans is rapidly changing, and, correspondingly, their needs and the current and future megatrends of the food market. It is worth mentioning (1) the preference for natural, simple, and flexible diets that drive the further expansion of plant-focused formulations, (2) the focus on food sustainability (food waste reduction), and (3) the interest in healthy eating as the basis for good health. The hectic routine and rapid urbanization in developed and developing regions, respectively, have shifted consumer preferences toward bread and baked foods, which, interestingly, are often high in sugars and are categorized as having a high glycemic index. Therefore, it is of major importance to address the technological challenges of manufacturing baked goods with high physical and sensory quality that result in positive metabolic responses. This Special Issue seeks to provide fundamental understanding in this area and novel strategies to improve the nutritional properties of baked goods, including a decrease in starch bioaccessibility, sugar reduction, increase in fiber and/or protein content, and the improvement of phytochemical bioactivity. This Special Issue will also cover studies on the physical and sensory improvements of baked goods that may provide a mechanistic understanding to minimize the loss of quality after the incorporation of nutritional-improving ingredients, such as edible byproducts, proteins, or fibers. Last but not least, studies focused on the reduction of additives (clean label) or fat and on the use of sourdough to improve the sensory properties of baked goods will also be included.

Probiotics and Prebiotics in Pediatrics

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ISBN: 9783038979500 9783038979517 Year: Pages: 258 DOI: 10.3390/books978-3-03897-951-7 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Medicine (General) --- Pediatrics
Added to DOAB on : 2019-06-26 08:44:06
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The goal of this Special Issue, “Probiotics and Prebiotics in Pediatrics”, is to focus on the importance of pediatric nutrition with probiotics and prebiotics to improve gastrointestinal health in newborn, infants, and children.Specifically, the aim is to clarify if probiotics and prebiotics can influence gut microbiota composition and host-interaction favoring human health and preventing diseases.This new information will provide health care professionals with a widespread, clear and update evidence on probiotics and prebiotics and intestinal gut microbiota in pediatric care.

Keywords

acute diarrhea --- children --- Bacillus clausii --- efficacy --- randomized controlled trials --- breast feeding --- formula feeding --- human milk oligosaccharide --- 2?-fucosyllactose --- Lacto-N-neotetraose --- microbiota --- bifidobacteria --- acute gastroenteritis --- children --- Lactobacillus reuteri --- oral rehydration solution --- probiotics --- zinc --- probiotics --- allergy --- infants --- pediatrics --- human milk oligosaccharides --- human milk --- infant formula --- necrotizing enterocolitis --- preterm infant --- preterm infant --- probiotic --- human milk --- probiotic strain --- safety --- fecal microbiota --- protein hydrolyzed formulas --- cow’s milk protein --- tolerance acquisition --- non-IgE mediated allergy --- microbiome --- intestinal microbiota --- microbial programming --- nutritional programming --- allergy --- prevention --- neonatal --- preterm --- breast milk --- oligosaccharides --- diversity --- necrotizing enterocolitis --- sepsis --- growth --- constipation --- prebiotic --- intestinal transit time --- infant --- Bifidobacterium --- Lactobacillus --- probiotics --- asthma --- Childhood Asthma Control Test --- peak expiratory flow rate --- immunoglobulin E --- “Probiotics”[Mesh] --- “Pregnancy”[Mesh] --- “Infant, Newborn”[Mesh] --- Bifidobacterium breve --- probiotics --- paediatrics --- therapeutic microbiology --- celiac disease --- iron deficiency anemia --- gluten-free diet --- inulin --- prebiotics --- iron absorption --- hepcidin --- probiotics --- microbiota --- celiac disease --- gluten free diet --- probiotics --- functional gastrointestinal disorders --- functional abdominal pain disorders --- functional constipation --- infantile colic --- infant --- colic --- lactobacilli --- n/a --- fecal microbiota --- protein hydrolyzed formulas --- cow’s milk protein --- tolerance acquisition --- non-IgE mediated allergy --- n/a

Synthesis and Applications of Biopolymer Composites

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ISBN: 9783039211326 9783039211333 Year: Pages: 312 DOI: 10.3390/books978-3-03921-133-3 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Technology (General) --- Chemical Engineering
Added to DOAB on : 2019-08-28 11:21:27
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This book, as a collection of 17 research articles, provides a selection of the most recent advances in the synthesis, characterization, and applications of environmentally friendly and biodegradable biopolymer composites and nanocomposites. Recently, the demand has been growing for a clean and pollution-free environment and an evident target regarding the minimization of fossil fuel usage. Therefore, much attention has been focused on research to replace petroleum-based commodity plastics by biodegradable materials arising from biological and renewable resources. Biopolymers—polymers produced from natural sources either chemically from a biological material or biosynthesized by living organisms—are suitable alternatives for addressing these issues due to their outstanding properties, including good barrier performance, biodegradation ability, and low weight. However, they generally possess poor mechanical properties, a short fatigue life, low chemical resistance, poor long-term durability, and limited processing capability. In order to overcome these deficiencies, biopolymers can be reinforced with fillers or nanofillers (with at least one of their dimensions in the nanometer range). Bionanocomposites are advantageous for a wide range of applications, such as in medicine, pharmaceutics, cosmetics, food packaging, agriculture, forestry, electronics, transport, construction, and many more.

Keywords

nanocellulose --- protease sensor --- human neutrophil elastase --- peptide-cellulose conformation --- aerogel --- glycol chitosan --- ?-tocopherol succinate --- amphiphilic polymer --- micelles --- paclitaxel --- chitosan --- PVA --- nanofibers --- electrospinning --- nanocellulose --- carbon nanotubes --- nanocomposite --- conductivity --- surfactant --- Poly(propylene carbonate) --- thermoplastic polyurethane --- compatibility --- toughness --- biopolyester --- compatibilizer --- cellulose --- elastomer --- toughening --- biodisintegration --- heat deflection temperature --- biopolymers composites --- MgO whiskers --- PLLA --- in vitro degradation --- natural rubber --- plasticized starch --- polyfunctional monomers --- physical and mechanical properties --- cross-link density --- water uptake --- chitosan --- deoxycholic acid --- folic acid --- amphiphilic polymer --- micelles --- paclitaxel --- silk fibroin --- glass transition --- DMA --- FTIR --- stress-strain --- active packaging materials --- alginate films --- antimicrobial agents --- antioxidant activity --- biodegradable films --- essential oils --- polycarbonate --- thermal decomposition kinetics --- TG/FTIR --- Py-GC/MS --- wheat gluten --- potato protein --- chemical pre-treatment --- structural profile --- tensile properties --- biocomposites --- natural fibers --- poly(3-hydroxybutyrate-3-hydroxyvalerate) --- biodegradation --- impact properties --- chitin nanofibrils --- poly(lactic acid) --- nanocomposites --- bio-based polymers --- natural fibers --- biomass --- biocomposites --- fiber/matrix adhesion --- bio-composites --- mechanical properties --- poly(lactic acid) --- cellulose fibers --- n/a

Nutrition in Inflammatory Bowel Disease (IBD)

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ISBN: 9783039214396 9783039214402 Year: Pages: 370 DOI: 10.3390/books978-3-03921-440-2 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Nutrition and Food Sciences
Added to DOAB on : 2019-12-09 11:49:15
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The purpose of this Special Issue “Nutrition in Inflammatory Bowel Disease (IBD)” is to increase knowledge regarding the role of dietary composition and effects in IBD, describing the prevalence of malnutrition in IBD and the effect on clinical outcomes, discussing methods of nutrition risk screening and assessment in IBD, and reviewing mechanisms through which diet and dietary components may affect disease severity. The articles focus on the following areas: Dietary Composition/Therapy Interventions in Ulcerative Colitis and effects on outcomes; Dietary Composition/Therapy Interventions in Crohn’s Disease and effects on outcomes; Nutrition Risk Screening and Assessment in IBD; Mechanisms of Diet in the pathogenesis of IBD.

Keywords

body composition --- obesity --- visceral adipose tissue --- fat --- osteoporosis --- osteopenia --- sarcopenia --- inflammatory bowel disease --- Crohn’s disease --- dietary intake --- malnutrition --- Mediterranean diet --- exclusive enteral nutrition --- children --- IBD --- remission --- mucosal cytokines --- dietary protein level --- colitis --- epithelial repair --- mucosa-adherent microbiota --- intestinal inflammation --- inflammatory bowel disease --- epithelial adherens junctions --- bioactive peptides --- synbiotic --- prebiotic --- probiotic --- IBD --- Bacillus spores --- dietary fibre --- sugar cane fibre --- ulcerative colitis --- colon --- high-sulfur foods --- inflammation --- metagenomics --- microbiota --- sulfur reducing --- inflammatory bowel disease --- Crohn --- ulcerative colitis --- diet --- nutrition --- exclusive enteral nutrition --- intestinal epithelial cells --- inflammation --- probiotics --- Lactobacillus acidophilus --- Bifidobacterium animalis subsp. lactis --- vitamin D --- IBD --- Crohn’s disease --- ulcerative colitis --- supplementation --- deficiency --- Inflammatory Bowel Disease (IBD) --- Mediterranean Diet --- Western-style Diet (WSD) --- Nutritional Approach --- vitamin D --- Crohn’s disease --- ulcerative colitis --- faecal calprotectin --- C-reactive protein --- diet --- inflammatory bowel disease --- microbiota --- intestinal barrier --- nutrients --- immunity --- colitis --- food additive --- diet --- emulsifiers --- high salt diet --- inflammatory bowel diseases --- inflammatory bowel disease --- dietary modification --- exclusive enteral nutrition --- lifestyle modification --- Mediterranean diet --- colorectal cancer --- inflammatory bowel disease --- colorectal cancer --- dysplasia --- berries --- chemoprevention --- Inflammatory Bowel Disease --- micronutrients --- vitamin --- mineral --- deficiency --- inflammatory bowel disease --- dietary habits --- food components --- gut microbiota --- immune homeostasis --- epigenetic changes --- inflammatory bowel disease --- malnutrition --- Mediterranean diet --- older age --- diet --- inflammatory bowel disease --- ulcerative colitis --- inflammatory bowel disease --- Westernisation --- genotypes --- nutrient deficiency --- food intolerance --- FODMAPs --- gluten --- fructose --- lactose --- brassica --- mushrooms --- n/a

Foods of Plant Origin

Authors: ---
ISBN: 9783039285662 / 9783039285679 Year: Pages: 204 DOI: 10.3390/books978-3-03928-567-9 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Nutrition and Food Sciences
Added to DOAB on : 2020-06-09 16:38:57
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It is now well accepted that the consumption of plant-based foods is beneficial to human health. Fruits, vegetables, grains, and derived products can be excellent sources of minerals, vitamins, and fiber and usually have a favorable nutrient-to-energy ratio. Furthermore, plant foods are also a rich source of phytochemicals such as polyphenols, carotenoids, and betalains, with potential health benefits for humans. Many epidemiological studies have made a direct link between the consumption of plant foods and health. Human intervention studies have also shown that higher intake/consumption of plant foods can reduce the incidence of metabolic syndrome and other chronic diseases, especially in at-risk populations such as obese people. In addition to its health benefits, plant foods are also used as functional ingredients in food applications such as antioxidants, antimicrobials, and natural colorants. The Special Issue “Foods of Plant Origin” covers biodiscovery, functionality, the effect of different cooking/preparation methods on bioactive (plant food) ingredients, and strategies to improve the nutritional quality of plant foods by adding other food components using novel/alternative food sources or applying non-conventional preparation techniques.

Keywords

functional properties --- orange fleshed sweet potato --- vitamin A --- porridge --- skimmed milk --- durian --- esters --- thioacetals --- thioesters --- volatile compounds --- polyphenols --- propionate --- ‘Ma’afala’ --- Artocarpus altilis --- gluten-free pasta --- underutilized crop --- value-added product --- indigenous crop cultivar --- Cassava --- gari --- retention --- beta-carotene --- vitamin A intake --- Brassica --- stir-frying --- steaming --- boiling --- HPLC-DAD-ESI-MS/MS --- UHPLC-QqQ-MS/MS --- sulforaphane --- iberin --- Kakadu plum --- Terminalia ferdinandiana --- antioxidants --- antimicrobial activity --- food preservation --- phytochemicals --- polyphenols --- Australian grown garlic --- Allium sativum L. --- polyphenols --- organosulfur compounds --- antioxidant capacity --- antimicrobial activity --- photo technology --- shelf life --- Capsicum annuum L. --- postharvest quality --- bioactive compounds --- antioxidant activity --- folate --- tropical fruits --- subtropical fruits --- vegetables --- indigenous food --- stable isotope dilution assay --- LC-MS/MS --- Acca sellowiana --- feijoa fruit --- proximate composition --- polyphenols --- vitamins --- minerals --- antimicrobial activity --- Chenopodium quinoa --- bakery products --- DRIs/DRVs (Dietary Reference Intakes/Dietary Reference Values) and AI (Adequate Intake) --- FAO (Food and Agriculture Organization) --- EFSA (European Food Safety Authority) --- protein quality --- polyunsaturated fatty acids --- dietary fibre --- mineral availability --- glycaemic index estimation --- Solanum tuberosum L. --- starch --- digestibility --- freeze-drying --- microwave vacuum drying --- conductive hydro-drying --- instant controlled pressure drop --- processing --- Brassica vegetables --- bioactive compounds --- postharvest processing --- kaempferol --- sinigrin --- plant food --- composition --- nutrients --- vitamins --- phytochemicals --- fibre --- processing --- preservation --- functional properties --- health

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