Food Content Research Articles

Adverse effects of antinutrients on human health: a systematic review

Antinutrients are naturally occurring compounds found in various foods that can interfere with the absorption or utilization of nutrients in the body. There are many studies about various antinutrients and or on some particular antinutrients. The aim of our systematic review is to provide wholesome information about most of the antinutrients. Many plants and vegetables contain a variety of harmful compounds (cyanide, nitrate, phenols, etc.) and anti-nutrients (phytate, oxalate, etc.). The detrimental effects on the absorption of minerals and micronutrients in diet are caused by anti-nutrients. Chemicals known as "anti-nutrients" lower the body's ability to use certain nutrients, including proteins, vitamins, and minerals. This prevents the nutrients in food from being used to their full potential and lowers the meal's nutritional value. A systematic search was done using various search engines like Google Scholar, PubMed, science direct. Database was collected between the years of 2010 to 2023 for the English literature using different keywords like antinutrients, lectins, phytates. A total number of 80 articles selected during search out of them 15 studies were taken after screening in the review with experimental and non-experimental study design. Our study suggests that we can reduce the antinutrient content in food by different methods like soaking, fermentation, boiling, and washing.

Digital tools and technologies used in food fortification: A scoping review.

Food fortification (i.e., industrial fortification and biofortification) increases the micronutrient content of foods to improve population nutrition. Implementing effective fortification programs requires the generation and use of data to inform decision making. The use of digital tools and technologies (DTTs) for such purposes in broader nutrition programs is growing; however, there is limited consolidation of those used in fortification. This scoping review aimed to identify and describe DTTs used in fortification programs. We searched peer-reviewed and gray literature and conducted 17 stakeholder surveys. We then mapped DTTs identified against the fortification and nutrition data value chains. Of 11,741 articles identified, 158 met the inclusion criteria. From the included articles and stakeholder surveys, 125 DTTs were identified across three categories: software and tooling (n = 58), data and information lifecycle (n = 50), and hardware and infrastructure (n = 17). Gaps were identified in processing, post-harvest storage, aggregation, and transport nodes of the fortification value chain, and data prioritization, translation/dissemination, and decision-making nodes of the nutrition data value chain. DTTs have the potential to address challenges faced by fortification stakeholders to generate and use data to improve program decision making and nutritional impact. Further work is needed to standardize terminology, identify relevant DTTs from other sectors, and explore stakeholder needs.

Research on the Nutritional Secrets of Cereal

Breakfast cereal has gained popularity among many households as it offers a quick and convenient start to the day. However, not all cereals are alike, especially when it comes to their nutritional profiles. As the quality of life improves, people are increasingly concerned about the healthiness of their food. As the quality of life improves, people are becoming more and more concerned about the health of their food, care about the calorie content of food, and the sugar content is also a popular issue that people widely talk about. This essay will delve into the factors that influence the caloric content of cereals, examining a variety of elements such as ingredient composition, added sugars, and other nutritional facts. By analyzing these factors, it will provide advice and insights for making healthier cereal choices that align with nutritional goals. Whether people are seeking a low-calorie option to aid in weight management or a healthier lifestyle, understanding what makes the calories different can help make a wise choice

Role of Micronutrients in Preventing Chronic Diseases: A Review

Micronutrients, including vitamins and minerals, are essential nutrients required in small quantities but play a critical role in the prevention and management of chronic diseases. These nutrients are integral to various physiological processes, such as immune function, antioxidant defense, enzyme activity, and gene regulation. Deficiencies in key micronutrients, such as Vitamin D, iron, zinc, and folate, have been linked to increased risks of cardiovascular diseases, diabetes, neurodegenerative disorders, and cancer. Recent research highlights the synergistic effects of micronutrients, where combined nutrient intake enhances bioavailability and effectiveness, emphasizing the need for diverse dietary patterns like the Mediterranean diet. Advances in nutrigenomics and personalized nutrition have shown promise in tailoring dietary interventions based on individual genetic profiles, optimizing the preventive impact of micronutrients. The development of functional foods and biofortification of crops presents sustainable solutions to combat micronutrient deficiencies in resource-limited populations. Emerging trends in supplementation, such as high-dose Vitamin C in cancer therapy and magnesium in managing metabolic syndrome, indicate potential therapeutic roles for micronutrients beyond basic nutrition. However, challenges remain, particularly in assessing nutrient bioavailability and addressing confounding factors in epidemiological studies. Ethical considerations in clinical trials and the limitations of current research methodologies call for more comprehensive, long-term studies to better understand the complex interactions between micronutrients and chronic disease prevention. Sustainable agricultural practices and policies focused on enhancing the micronutrient content of foods are important for addressing global nutrition challenges. As research progresses, leveraging new technologies for more accurate nutrient assessment and targeted interventions will be essential in reducing the global burden of chronic diseases. By integrating scientific advancements with public health strategies, there is potential to improve population health outcomes through optimized micronutrient intake. This comprehensive approach highlights the importance of focusing on both individual dietary interventions and broader food system changes to effectively harness the benefits of micronutrients in chronic disease prevention and management.

Quality Characteristics of Bread Produced with Blends of Flour from Cassava, Wheat and Bambara Groundnut (Vigna subterranea)

Food fortification targeted at increasing the micronutrient contents of food with the view to improving its nutritional quality is a pragmatic approach in combating malnutrition which consequently engenders the achievement of ‘sustainable development’ goal three (SDG-3). Hence, this research assessed the quality attributes of bread produced with blends of flour from cassava, Bambara groundnut and wheat. Wheat flour was obtained from production line while low postharvest physiologically deteriorated cassava root (IITA-TMS-IBA011368) and Bambara groundnut were processed into HQCF and Bambara flour, respectively. The flours were blended together as depicted by D-Optimal mixture using Design Expert software (Version 12.0) and total of sixteen (16) samples were generated. The bread baked with the blended flours were analyzed for physical, proximate, sensory and microbiological properties. Range of value for crusts’ lightness (L*), redness-bluishness (a*), yellowness-greenness (b*), browning index, crumb density, crumb porosity, loaf weight and overall acceptability was 29.57-39.52, 0.10-3.96, 8.28-15.27, 0.36-0.41, 0.15-0.29, 0.45-0.52, 56.30-66.30 g and 5.60-7.38, respectively. Moisture, ash, crude fibre, fat, crude protein, carbohydrate and energy value ranged from 1.26-1.87%, 0.31-0.59%, 7.25-26.56%, 4.46-9.91%, 30.98-56.34% and 314.51-415.67 kcal. Crumb elasticity, softness, crust appearance, color, flavor, taste and overall acceptability was 5.12-7.64, 4.96-7.88, 5.68-7.52, 6.28-7.36, 5.84-7.72, 5.44-7.72 and 5.60-7.96. The bread samples were acceptable sensorially as adjudged by the panels. Lower count (load) of viable organism found in composite bread was due to the lethal effect of baking temperature and good hygiene practice. Bread of acceptable quality was produced with blends of flours from cassava, Bambara groundnut and wheat but the optimized ingredient blend formulation obtained was high quality casava flour of 15.10%, wheat flour of 63.67% and Bambara nut flour 21.23% while the calculated desirability was 0.53.

Exploring activist perspectives on Indigenous-settler solidarity in Toronto’s food sovereignty movement

While food movements have increasingly taken up the framework of Indigenous food sovereignty in their work, settler food activists continue to define food systems on stolen lands. In this article, we explore whether and how food activists in Toronto are building solidarity with Indigenous peoples and movements in their work. Drawing on semi-structured interviews with food activists and content analysis of Toronto food organizations, we identify three main themes: (un)learning, relationship-building, and systemic constraints and visions for the future. Our findings reveal that many settler food activists are engaging in (un)learning processes, building decolonizing relationships, and supporting greater Indigenous leadership at their organizations. However, participants’ solidarity-building efforts are in the minority among food organizations more broadly, and there is significant work to be done to prioritize Indigenous struggles for land and sovereignty in food movement work. Further, NGO structure and function, corporatized and donor-centric funding models, and settler colonialism more broadly, significantly constrain the capacities of food organizations to align with Indigenous goals and visions. We argue that settler food activists have a responsibility to more deeply consider the role of food activism in upholding and challenging settler colonialism, to let go of settler claims to authority over food and knowledge systems on stolen lands, and to advocate for deeper systemic changes that redistribute power and resources to Indigenous peoples and Indigenous-led initiatives.

Images of ingredients or finished products on food packages: the effects of food readiness and purchasing motivations

PurposeThis study explores the impact of packaging images (ingredients vs finished products), degree of food readiness (ready-to-heat vs ready-to-cook) and purchasing motivations (utilitarian vs hedonic) on consumer preferences.Design/methodology/approachTwo 2 × 2 between-subject experiments were conducted to investigate the interactive effects of package image type and food readiness (Study 1) as well as their individual impacts (Study 2). Data analysis and hypothesis testing were performed using SPSS software.FindingsConsumers initially preferred packaging images of finished products over ingredients when selecting ready-to-eat foods. However, their attitudes declined upon learning about specific food content. When motivated by hedonic factors, consumers favored images of finished products for ready-to-cook foods, whereas utilitarian motivations led to a preference for ingredient images. After purchasing, ingredient images were favored across both motivational contexts.Originality/valueFood packaging images serve as crucial cues in consumer purchase decisions, though no consensus currently exists on whether these images should feature ingredients or finished products. This study offers valuable insights into how these visual factors affect consumer behavior and decision-making, providing manufacturers with guidance on enhancing product evaluations by consumers.

Determination of 23 furocoumarins in 82 food samples and implications for risk assessment

AbstractBackgroundFurocoumarins are a class of substances, which naturally occur in plants and may be present in certain foods. Roughly two dozen structurally different but related substances (congeners) have been described in plants to various degrees of depth. At sufficiently high concentrations furocoumarins pose a risk to consumers' health because of their phototoxic and photogenotoxic effects. Past studies on furocoumarin content in food usually focused on a limited number of congeners or specific food types. More information on occurrence in a broad range of foods was needed.ResultsIn order to improve occurrence data, the content of 23 furocoumarin congeners in 82 food samples, known to contain furocoumarins, is presented in full. A method was developed using liquid chromatography coupled to a triple quadrupole mass spectrometer. Samples ranging from soft drinks to vegetables were extracted with a methanol/water mixture. Chromatography and transitions in the MS/MS detection were optimised and all parameters are given. The furocoumarin content quantified ranged from 29 μg/kg in ginger to 98 mg/kg in lime juice. A table showing all the results of each congener in each food sample is presented. As more congeners were covered in this study than in the past, previous risk assessments were revisited, in order to determine if the risk for consumers has changed.ConclusionThe new occurrence data determined with the newly developed method makes a valuable contribution to the available data of furocoumarins in foods. The deducible exposure data enables a review of existing risk assessments on furocoumarins. Despite the higher number of analysed furocoumarins in this study compared to other studies, the total content for each food type was only slightly different to previously published data. Therefore, conclusions of previous risk assessments were found to be still valid: Normal dietary exposure should not lead to phototoxic effects in consumers. However, due to photogenotoxic properties of certain furocoumarins, their exposure should be reduced as much as possible and some foods should be consumed in moderation.

Modelling of the Interrelationships Between Population Sex Ratio and Food Content and Ecological Niches in the Marine Lampreys

In this paper, a model related to sex ratio and food content was developed and solved. Through logistic function fitting, it was found that the sex ratio of the Marine lampreys was affected by environmental conditions, with approximately 56% males when food was plentiful and up to 78% when conditions changed. A correlation function model between sex ratio and food content was developed and the normality and absence of autocorrelation of the model was verified by residual analysis (Shapiro-Wilk and Durbin-Watson tests).In order to further explore the interrelationships between sea sevengill eels and their ecological niches, this paper extends the classical Lotka-Volterra model to include competitor and predator equations, and analyses the changes of the various populations under the initial conditions by numerical simulations. Through Spearman correlation analysis, it was found that sex ratio significantly affects the number of predators, competitors and prey in the ecosystem, where an increase in the proportion of males suppresses the growth of the number of prey and competitors, and promotes the increase of the number of predators.

PHYSIOLOGICAL AND PROXIMATE ASSESSMENT OF Basella alba L. and Basella rubra Roxb. UNDER DROUGHT STRESS

Vegetables used in this study are Basella alba and B. rubra and they are common vegetable in the South western part of Nigeria, these plants possess hibernating characters in the absence of water and germinate once there is introduction of little water. This study was designed to assess the physiological and proximate effect of drought on these vegetables. The experiment was carried out in the screen house of the Department of Plant Science and Biotechnology, Federal University Oye Ekiti, sandy-loamy soil was used for the experiment and drought treatment interval of (5, 10, 15 and 20 days) were also used as treatments, a control experiment was also set up that was not starved of water at any point. The stress was introduced at 12 Weeks After Planting (WAP). There was a decrease in the Relative Water Content (RWC) and Net Assimilation Rate (NAR) as the drought stress interval increases, significant difference was observed in the 5 and 10 days treatment same for both B. alba and B. rubra. There was an increase in stomata index as drought period increases, proximate analysis of these vegetables shows a decrease in value of food content tested as the drought period increases. The rate of assimilation of these vegetables during drought shows that there is a tendency for both plants to be able to withstand some period of drought, also increase in stomata index as drought level increases shows that there are more number of stomata in drought stressed plants when compared to the control.

Investigation of Trace and Macro Element Contents in Commercial Cat Foods.

Nutritional profiles and guidelines are determined by various associations to ensure optimum health of cats and provide pet food manufacturers nutritional recommendations to ensure the well-balanced and nutritionally adequate pet food. It was aimed to determine some trace elements and macro minerals in prescription and non-prescription dry cat foods and compare the contents with the suggested guidelines to evaluate the potential in-compliance. A total of 96 dry cat foods were evaluated. Cu, Fe, Mn, Se, Zn, Mg, Ca and P concentrations were analysed in prescription dry cat foods developed for gastrointestinal diseases-GI (n=18), renal diseases-R (n=15), urinary diseases-U (n=8), obesity-O (n=10) and non-prescription-N-P (n=45) foods from different flavours and brands by ICP-OES. Ten precent of the O group exceeded the upper limit, and 15.5% of the N-P group failed to provide a nutritional minimum level. 4.44% of prescription foods were below the minimum recommended Mn level according to the European Pet Food Industry Federation (FEDIAF), and 66% of N-P foods were below the minimum adult maintenance value recommended by the Association of American Feed Control Officials (AAFCO). One hundred percent non-compliance with the guidelines in the GI and U groups was recorded. 22.2% of the GI group was lower, and 5.55% of the GI group was higher than the recommended levels by FEDIAF, which reflects the 27.7% in compliance. While all the prescription foods have 100% compliance with the determined minimum level of guidelines, 11.1% of N-P foods were below the minimum recommended level. In compliance with the guidelines for Ca was noted in the O and U groups (10% and 12.5%, respectively). The P ratio in all prescription food groups except for GI was below the minimum level determined by AAFCO. In all food groups, mean Cu, Fe, Mn, Mg, Ca and P concentrations were between the minimum and maximum limits recommended by FEDIAF. However, the mean Se level was above the upper legal limit in all food groups, and the Zn level was below the minimum recommended level in the N-P food group. Besides the mean values, a high number of foods in each group show a broad in-compliance with the guidelines.

Does Credibility Matter on TikTok: The Influence of Food Content Creator Types on Restaurants’ Social Media Engagement and Purchasing Intentions

This study aimed to investigate how perceptions of TikTok content creators’ credibility affect customers’ intentions to engage with restaurant-related TikTok content and purchasing decisions. This study employed a survey method to gather responses from individuals who had viewed food and beverage content on TikTok, created by restaurant operators, influencers, and former customers who had patronized the establishments. Structural equation modeling (SEM) was used to test the hypotheses. The results indicated that the perceived credibility of TikTok content creators including restaurant operators, influencers, and former customers significantly affected the restaurant’s credibility on TikTok and consumers’ enjoyment. This, in turn, greatly influenced their intentions to engage with the restaurant’s TikTok content and their likelihood of making a purchase at the restaurant. This study advances theoretical and practical knowledge by assessing the reliability of TikTok content creators which provided understanding of the Stimulus-Organism-Response (SOR) Model by investigating how content from restaurants, influencers, and former customers affects restaurant credibility on TikTok and delivers a hedonic experience to consumers.

Oral Hygiene, Dietary Habits, and Saliva Properties in Relation to the Decayed, Missing, and Filled Teeth Index of Dental Students: A Pilot Study

Background and Objectives: Caries development is associated with poor oral hygiene, inadequate dietary habits, quantitative and qualitative food content, and a high level of bacterial plaque. Physical and chemical changes in saliva composition and particularly changes in its buffering capability play a significant role in caries development. This study aimed to determine the predictors of poor oral health among a sample of second-year dental students. Materials and Methods: The oral health of students was estimated with clinical examination and the DMFT index. The interview included questions about demographics status (gender, age), a dietary habits questionnaire, questions about oral hygiene, and a demonstration of tooth brushing technique. Unstimulated saliva samples were collected to measure buffering capacity and pH. Results: Almost half of the students have a low level of caries experience (46.7%), followed by a slightly smaller number having a medium level (41.3%), while one in eight students (12.0%) demonstrates a high level of caries experience. Male students have a statistically higher DMFT index 5.7 ± 1.2 than female participants 4.5 ± 0.5 (p = 0.036). Significant predictors for the DMFT index score in students were milk [β-coefficient = −0.338, p = 0.011] and yoghurt [β-coefficient = 0.284, p = 0.040] consumption. All students brushed their teeth two or more times during the day, usually after waking up before breakfast and before bedtime. Most students (85.3%) apply the proper tooth brushing technique, with female students applying it more frequently (p = 0.038). The mean salivary pH was 6.9, while the mean buffer capacity was 5.8. Female respondents have a statistically lower buffer capacity (5.8 ± 0.5) than male respondents (6.1 ± 0.4) (p = 0.047). Conclusions: Dentistry students are introduced to good oral hygiene habits, especially female students, while dietary habits should be improved. However, one in eight dental students is at high caries risk. By assessing the level of caries experience, targeted strategies can be developed to promote, maintain, and enhance oral health among dental students.

Knowledge, Attitudes, and Practices Toward Antibiotic Use in Food-Producing Animals Among University Students in Seven Cities in Southern and Central China: A Cross-Sectional Study.

Background: The misuse of antibiotics in both humans and food-producing animals poses significant risks to human health and contributes to the rise of antibiotic resistance. Raising public awareness is crucial to managing antibiotic resistance, particularly among university students, as they represent a future force in tackling this global issue. Methods: A cross-sectional study was conducted from July 2022 to May 2024 in seven cities in Southern and Central China to assess university students' knowledge, attitude, and practice regarding antibiotic use in humans and food-producing animals. Binary logistic regression was used to identify associated factors. Results: A total of 6357 students from 72 universities participated. Less than half of the students answered the knowledge items appropriately. Only 21.47% to 29.98% had a proper understanding of basic antibiotic concepts and their use in humans and food-producing animals. Respectively, 21.49% and 28.50% students paid attention to antibiotic content in food from food-producing animals and refused to buy food containing antibiotics. Factors associated with higher knowledge, attitude, and practice total scores included being male, being of older age, having a postgraduate education, majoring in the medical science discipline, studying at a double-first-class university, having a higher family monthly income, having parents in the medical area, and using antibiotics in the past year (p < 0.001). Conclusions: Given students' insufficient knowledge-particularly in identifying antibiotics and understanding their functions-and inappropriate practices related to purchasing food from food-producing animals, targeted education programs are suggested. These programs should address the fundamental concepts of antibiotic use in both humans and food-producing animals while providing practical guidance on individual behaviors to help mitigate antibiotic resistance.

Examining changes in the sodium content of Canadian prepackaged foods: 2013 to 2017.

Canadians consume excessive amounts of sodium, a leading risk factor for cardiovascular disease. In 2012, Health Canada released guidance outlining voluntary sodium reduction benchmarks for pre-packaged foods to be met by manufacturers by 2016. Using the University of Toronto's Food Label Information Program(FLIP), the aim of this study was to evaluate changes in average sodium content of Canadian pre-packaged foods from 2013 to 2017 and manufacturers' progress in meeting final phase III sodium reduction benchmark targets. A secondary aim was to compare the average sodium content of products available for sale in Canadian grocery stores to sales-weighted averages published by Health Canada. Fifty-nine percent of food subcategories examined had no significant change in mean sodium content from 2013 to 2017. Largest mean sodium reductions were seen amongst processed cheeses (-480 mg/100g,p=<0.00001) and meat sticks and jerky (-328mg/100g,p=0.002). Seasonings (+1511mg/100g,p=0.013) as well as sauces, dips and gravies (+439 mg/100g,p=<0.00001) had the greatest increase in sodium levels. Subanalyses, including only products found in both 2013 and 2017, showed that 50% of subcategories did not have significant changes in mean sodium. The proportion of foods meeting 2016 sodium targets increased slightly from 33.6% in 2013 to 37.3% in 2017. Mean sodium content amongst FLIP products and those weighted by sales differed by ≥20% in the majority (54%,n=50/93) of food subcategories. Our findings reveal limited progress in reducing sodium in pre-packaged foods. They lend support to calls for more robust policy initiatives and continued monitoring of food industry efforts across the food supply.

MINERAL CONTENT OF VACCINIUM ARCTOSTAPHYLOS AND VACCINIUM MYRTILLUS FRUITS

Introduction. Analysis of mineral content of food and cultural medicinal plants is necessary in the quality assessment. Quantity and essential trace elements may do complexes with biological active substances in the plants and effect at the food nutritional value and pharmacological effects. Vac-cinium myrtillus and Caucasian endemic V. arctostaphylos are rich food products and source of anthocyanin for pharmacy and medicine. Aim – the comparative investigation of mineral content of Vaccinium arctostaphylos and V. myrtillus fruits. Material and methods. We investigated mineral content (36 elements) in the air-dried fruits of Vaccinium arctostaphylos and V. myrtillus and in the ash obtained by the method of State Pharmacopoeia of Russian Federation XV edition. Then we used inductively coupled plasma mass spectrometry after acid mineralization. Results. There are 21 and 22 elements in the Vaccinium arctostaphylos and V. myrtillus fruits respectively: 5 – major elements, 5 – trace elements and 12 – metals. There are 24 elements in the ash of both species: 5 – major elements, 5 – trace elements, 14 – metals. Potassium, phosphorus, calci-um, manganese, barium and rubidium are the main elements in the fruits and ash. Conclusions. Vaccinium arctostaphylos and V. myrtillus fruits have similar mineral profile, the main components are potassium, calcium, magnesium, manganese, iron. The accumulation of rubidium and barium is a feature of the fruits of two types of blueberries.

Characterization of Walnut Oil and Evaluation of Its Neuroprotective Effects in an In Vitro Model of Parkinson's Disease.

Parkinson's disease (PD) is a common neurodegenerative disorder marked by the degeneration of dopaminergic neurons and the buildup of α-synuclein aggregates. The current treatments focus on symptom relief, with no drugs available to halt disease progression. This has prompted interest in plant-based extracts as alternative therapies. This study examines the neuroprotective and antioxidant effects of walnut oil (WO), extracted from Juglans regia L., in an in vitro PD model using the neurotoxin rotenone (ROT). WO, rich in polyunsaturated fatty acids (PUFAs), including linoleic acid (LA) and α-linolenic acid (ALA), together with minor bioactive components, is known for its neuroprotective properties. Using human HMC3 microglial and SH-SY5Y neuroblastoma cells, we tested WO's effects on ROT-induced toxicity. The experiments were performed at different time points. The results showed that the co-administration of WO with ROT significantly improved cell viability and reduced reactive oxygen species (ROS) levels. Additionally, conditioned media from WO-treated HMC3 cells enhanced SH-SY5Y cell survival, indicating positive microglia-neuron interactions. Cell viability appeared to be concentration- and time-dependent. These findings highlight WO's potential, mainly due to its PUFA content, as a promising candidate for preventing neurodegenerative diseases like PD; they underscore the potential of WO content in food for the prevention of neurodegenerative diseases such as PD.

Possibilities of an experimental approach in creating fetal growth restriction in animal models

The literature review was compiled to assess which animal models of intrauterine development disorders most adequately reflect the pathological processes in the clinic. Intrauterine growth restriction associated with placental insufficiency is an urgent scientific and practical problem of modern obstetrics and perinatology. According to World Health Organization, this complication occurs in 10% of pregnant women. The etiology and mechanisms of this pathology have been the focus of research for more than decades. Nevertheless, the methods of predicting and preventing this pathology are not very effective, as consensus in diagnostic approaches is only being formed, and there are practically no methods of correction. The results of experimental studies have made a significant contribution to the understanding of the pathophysiological foundations of the placental insufficiency and intrauterine growth restriction development. For this purpose, various laboratory animals are used, most often rats (Rattus norvegicus), chinchillas (Chinchilla lanigera), mice (Mus musculus), rabbits (Oryctolagus cuniculus), and guinea pigs (Cavia porcellus). Each of the above types of experimental animals has its own advantages for studying intrauterine growth restriction. There are three main methods used to simulate intrauterine growth restriction in animals: the surgical method (ligation of blood vessels), the method of placing in a chamber with a reduced oxygen concentration, and the method of lowering the caloric content and amount of food. Various models of intrauterine growth restriction have been proposed over a long study of the problem. However, these data differ greatly among themselves in the literature. The task of this review was to understand the most effective models and animal species to study fetal growth retardation, as well as ways to create this pregnancy complication.

Ultra-Processed Foods and the Impact on Cardiometabolic Health: The Role of Diet Quality.

The consumption of ultra-processed foods (UPFs) has surged globally, raising significant public health concerns due to their associations with a range of adverse health outcomes. This review aims to elucidate potential health impacts of UPF intake and underscore the importance of considering diet quality when interpreting study findings. UPF group, as classified by the Nova system based on the extent of industrial processing, contains numerous individual food items with a wide spectrum of nutrient profiles, as well as differential quality as reflected by their potential health effects. The quality of a given food may well misalign with the processing levels so that a UPF food can be nutritious and healthful whereas a non-UPF food can be of low quality and excess intake of which may lead to adverse health consequences. The current review argues that it is critical to focus on the nutritional content and quality of foods and their role within the overall dietary pattern rather than only the level of processing. Further research should dissect health effects of diet quality and food processing, investigate the health impacts of ingredients that render the UPF categorization, understand roles of metabolomics and the gut microbiome in mediating and modulating the health effects of food processing, and consider environmental sustainability in UPF studies. Emphasizing nutrient-dense healthful foods and dietary patterns shall remain the pivotal strategy for promoting overall health and preventing chronic diseases.

Activated Graphite@Nickel Oxide Nanoflowers for the Dispersive Solid-Phase Microextraction (DSPE) of Copper(II) from Water and Food

Activated graphite@NiO nanoflowers was synthetized and characterized by field emission scanning electron microscopy (FE-SEM), X-ray diffraction (XRD) and Fourier transform infrared spectrometer (FTIR). It was used as adsorbent for dispersive solid-phase microextraction of Cu(II). The quantitative recovery values were found as pH 8.0, eluent 2.0 M HNO3, vortex time 30 s, adsorbent mass 20 mg, and preconcentration factor 80. The limits of detection and quantification were calculated as 4.23 µg L−1 and 14.1 µg L−1, respectively. The presented method was validated by the analyzing certified reference materials. It was sapplied to determination of copper contents of food and water samples.