Effects Of Food Factors Research Articles

A Critical Analysis of Food in Health and Disease

The effect of food factors on health status has been recognized since antiquity.The human body cAmong Trayopsthambhas food plays a major role in health and disease. On critical analysis, it is observed that more than 50 percent of the causative factors related to food are responsible for the production of different disease conditions. Hence the authorities of Ayurveda have prescribed certain rules related to diet and dietetics. In view of the painful diseases with irregular dieting, a wise person who has control over his senses should take wholesome food in proper quantity and in proper time. This is a golden rule for all and ever. In all human beings in every stage i.e. for the maintenance of health, for manifestation of diseases, during treatment, during convalescence, in the preoperative and in post-operative stages food plays an important role. Keeping all these factors in view the present study has been taken up to bring out comprehensive information about food in health and disease

Effects of Food Factors and Processing on Protein Digestibility and Gut Microbiota.

Protein is an essential macronutrient. The nutritional needs of dietary proteins are met by digestion and absorption in the small intestine. Indigestible proteins are further metabolized in the gut and produce metabolites via protein fermentation. Thus, protein indigestibility exerts a wide range of effects on gut microbiota composition and function. This review aims to discuss protein digestibility, the effects of food factors, such as protein sources, intake level, and amino acid composition, and making meat analogues. Besides, it provides an inventory of antinutritional factors and processing techniques that influence protein digestibility and, consequently, the diversity and composition of intestinal microbiota. Future studies are warranted to understand the implication of plant-based analogues on protein digestibility and gut microbiota and to elucidate the mechanisms concerning protein digestibility to host gut microbiota using various omics techniques.

Study on Effects of Food Factors and Anti-atherogenic Lipoprotein Function

Study on Effects of Food Factors and Anti-atherogenic Lipoprotein Function

Functional Foods: Their Role in Health Promotion and Disease Prevention

ABSTRACT: The effect of food factors on health status has been recognized since antiquity. More recently, epide‐miological studies have led to fundamental research for unraveling the chemistry and mechanism of action of dietary phytochemicals and bioactives. Functional foods and natural health products encompass a wide range of food and ingredients, with a variety of bioactives responsible for their efficacy in health promotion and disease prevention. Phenolic and polyphenolic compounds constitute an important class of secondary plant metabolites that act as free radical scavengers and inhibitors of LDL cholesterol oxidation and DNA breakage, among others. Thus, the role of food phenolics and polyphenolics in the prevention of cardiovascular disease and certain types of cancer is well recognized. In addition, certain marine foods have often been considered as “heart food” because of their omega‐3 constituents which are known to lower blood triacylglycerol and, possibly, cholesterol levels. Thus, food factors from both plants and animals may be participating in human health promotion.