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Isoflavonoids — an overview of their biological activities and potential health benefits
There are many biological activities attributed to isoflavonoids. The majority of them could be beneficial and some of them may be detrimental, depending on specific circumstances. Isoflavonoids play an important role in human nutrition as health promoting natural chemicals. They belong to plant secondary metabolites that mediate diverse biological functions through numerous pathways. They are structurally similar to estrogens, exerting both estrogenic and antiestrogenic properties in various tissues. The results of epidemiologic studies exploring the role of isoflavonoids in human health have been inconclusive. Some studies support the notion of a protective effect of their consumption in immunomodulation, cognition, risk reduction of certain cancers, cardiovascular and skin diseases, osteoporosis and obesity, as well as relief of menopausal symptoms. Other studies failed to demonstrate any effects.
Bananas have enormous health benefits as a food for both animals and humans. They have been used as a complimentary medicine to treat pathological conditions since ancient times. Recently, there has been increased interest in the scientific validity of the beneficial effects of bananas in alleviating and treating disease conditions including, ulcers, infections, diabetes, diarrhea, colitis and blood pressure. Herein, we write on the potential therapeutic and functional benefits of certain species of bananas when consumed green as well as considering the properties of extracts from the non-fruit parts of the plant. We conclude that green bananas appear to deliver an array of health and therapeutic benefits
. Vitamin D and sunlight: strategies for cancer prevention and other healthbenefits. Clin J Am Soc Nephrol 2008; 3(5): 1548–54. 17. Hayes CE, Nashold FE, Spach KM, Pedersen LB. The immunological functions of the vitamin D endocrine system. Cell Mol Biol (Noisy-le-grand) 2003; 49(2): 277–300. 18. Baeke F, Takiishi T, Korf H, Gysemans C, Mathieu C. Vitamin D: modulator of the immune system. Curr Opin Pharmacol 2010; 10(4): 482–96. 19. Rivas-Santiago B, Hernandez-Pando R, Carranza C, Juarez E, Contreras JL, Aguilar-Leon D, et al. Expression of cathelicidin LL-37 during
-free ingredients. Trends Food Sci Tech 21: 106–113, 2010. Accessed at: http://quinua.pe/wp-content/uploads/2013/02/Alvarez-Jubete-2009.pdf 4. Arneja I, Tanwar B, Chauhan A . Nutritional composition and healthbenefits of golden grain of 21 st Century, Quinoa (Chenopodium quinoa willd)- A review. Pak J of Nutr 14: 1034-1041, 2015. Accessed at: http://www.pjbs.org/pjnonline/fin3102.pdf 5. Pineli L de L. de O., Botelho RBA, Zandonadi RP et al . Low glycemic index and increased protein content in a novel quinoa milk. LWT - Food Sci Tech 63: 1261–1267, 2015. Accessed at
This article presents information about omega-3 (h-3) and omega-6 (n-6) polyunsaturated fatty acid (PUFA) contents in a broad range of commercially important fish species available on Bulgarian fish markets. The aim is to raise consumers’ awareness and encourage them to eat fish. Fish species from the Black Sea coast have relatively high proportion of n-3 PUFAs, of which more than 80% is by EPf (eicosapentaenoic acid, C 20:5 n-3) and DHA (docosahexaenoic acid, C 22:6 n-3). Extensive epidemiological studies show that fish consumption is inversely associated with the incidence of cardiovascular diseases (CVD), stroke and the functioning of the brain. About 0.5 g of omega-3 (EPA+DHA) a day or two savings of oily fish a week are required to reduce the risk of death from CVD. PUFAs needs should be satisfied not only with food additives but with fish lipids containing food.
Oleic acid has many beneficial effects on human health. One of the main dietary sources of oleic acid is olive oil. Non-Mediterranean European countries, including Serbia, have low habitual olive oil consumption, but other vegetable oils also contain different amounts of oleic acid. In infants and young children milk is the most important source of fatty acids, including oleic acid. Furthermore, fatty acid composition of plasma phospholipids reflects dietary intake and fatty acid metabolism. In patients with serious chronic diseases fatty acid status is altered independently on the intake. Here we reviewed status of oleic acid in healthy persons as well as in patients with different chronic diseases in Serbia.
. Woodhead Publishing Limited, (2013) 312–350.  L. M. Cardoso, T. A. Monzini, S. S. Pinheiro, H. M. Pinheiro-Sant’Ana, H. S. D. Martino, A. V. B. Moreira, Effects of processing with dry heat and wet heat on the antioxidant profile of sorghum. Food Chemistry , 152. (2014) 210–217.  D. Chandra, S. Chandra, A. K. Pallavi, Sharma, Review of finger millet (Eleusine coracana (L.) Gaertn): A power house of health-benefiting nutrients. Food Science and Human Wellness , (2016) 149–155.  A. Chandrashekar, K. V. Satyanarayana, Disease and pest resistance in grains of
. E., Elmquist, J. K. (2014). Hepatocyte Toll-like receptor 4 regulates obesity-induced inflammation and insulin resistance. Nat. Commun ., 5 , 3878. Karlsson, F. H., Tremaroli, V., Nookaew, I., Bergstrom, G., Behre, C. J., Fagerberg, B., Nielsen, J., Bäckhed, F. (2013). Gut metagenome in European women with normal, impaired and diabetic glucose control. Nature, 498 , 99–103. Kim, D. H., Jeong, D., Kim, H., Seo, K. H. (2019). Modern perspectives on the healthbenefits of kefir in next generation sequencing era: Improvement of the host gut microbiota. Crit. Rev
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