Global Impacts of Western Diet and Its Effects on Metabolism and Health: A Narrative Review

Nutrients, Journal Year: 2023, Volume and Issue: 15(12), P. 2749 - 2749

Published: June 14, 2023

The Western diet is a modern dietary pattern characterized by high intakes of pre-packaged foods, refined grains, red meat, processed high-sugar drinks, candy, sweets, fried conventionally raised animal products, high-fat dairy and high-fructose products. present review aims to describe the effect on metabolism, inflammation, antioxidant status; impact gut microbiota mitochondrial fitness; cardiovascular health, mental cancer; sanitary cost diet. To achieve this goal, consensus critical was conducted using primary sources, such as scientific articles, secondary including bibliographic indexes, databases, web pages. Scopus, Embase, Science Direct, Sports Discuss, ResearchGate, Web were used complete assignment. MeSH-compliant keywords “Western diet”, “inflammation”, “metabolic health”, fitness”, “heart disease”, “cancer”, “oxidative stress”, “mental “metabolism” used. following exclusion criteria applied: (i) studies with inappropriate or irrelevant topics, not germane review’s focus; (ii) Ph.D. dissertations, proceedings conferences, unpublished studies. This information will allow for better comprehension nutritional behavior its an individual’s metabolism well national systems. Finally, practical applications derived from are made.

Language: Английский

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Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry

Food Research International, Journal Year: 2022, Volume and Issue: 157, P. 111322 - 111322

Published: May 2, 2022

Language: Английский

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A Review of Regulatory Standards and Advances in Essential Oils as Antimicrobials in Foods

Journal of Food Protection, Journal Year: 2022, Volume and Issue: 86(2), P. 100025 - 100025

Published: Dec. 27, 2022

As essential oils (EOs) possess GRAS status, there is a strong interest in their application to food preservation. Trends the industry suggest consumers are drawn environmentally friendly alternatives and less synthetic chemical preservatives. Although use of EOs has increased over years, adverse effects have limited use. This review aims address regulatory standards for EO usage food, techniques delivery EOs, commonly used control pathogens molds, advances with new active compounds that overcome sensory meat products, fresh fruits vegetables, fruit vegetable juices, seafood, dairy other products. will show can be various products by edible coatings containing encapsulated facilitate controlled release EOs. Depending on method cooking, product been shown mask flavors associated In addition, using packaging materials decrease diffusion rate thus controlling undesirable flavor characteristics while still preserving or prolonging shelf life food. The encapsulation film volatile ingredients. Further, vapor phase allows contact indirectly, nanoemulsion, coating, wrap Research also combining prevent effects. Essential continue serve as very beneficial way microorganisms systems.

Language: Английский

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Helicobacter pylori in Human Stomach: The Inconsistencies in Clinical Outcomes and the Probable Causes

Frontiers in Microbiology, Journal Year: 2021, Volume and Issue: 12

Published: Aug. 17, 2021

Pathogenic potentials of the gastric pathogen, Helicobacter pylori , have been proposed, evaluated, and confirmed by many laboratories for nearly 4 decades since its serendipitous discovery in 1983 Barry James Marshall John Robin Warren. is first bacterium to be categorized as a definite carcinogen International Agency Research on Cancer (IARC) World Health Organization (WHO). Half world’s population carries H. which may responsible severe diseases like peptic ulcer cancer. These two take more than million lives every year. However, role sole pathogen heavily debated remained controversial. It still not convincingly understood, why most (80–90%) infected individuals remain asymptomatic, while some (10–20%) develop such diseases. Moreover, several reports indicated that colonization has positive negative associations with other gastrointestinal (GI) non-GI In this review, we discussed state art knowledge “ factors” “other factors,” claimed links duodenal We conclude infection alone does satisfy “necessary sufficient” condition developing aggressive clinical outcomes. Rather, cumulative effect number factors virulence proteins local geography climate, genetic background immunity host, intestinal microbiota, dietary habit history medicine usage together determine whether person will asymptomatic or one

Language: Английский

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Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives

Meat Science, Journal Year: 2021, Volume and Issue: 181, P. 108610 - 108610

Published: June 16, 2021

The number of articles devoted to study the effect "natural antioxidants" on meat systems has remarkably increased in last 10 years. Yet, a critical review literature reveals recurrent flaws regards rationale application, experimental design, characterisation plant sources, discussion molecular mechanisms and potential benefits. selection appropriate source these antioxidants identification their bioactive constituents, are essential understand mode action set effective safe doses. methodological approach should also be planned with care as recorded effects main conclusions largely depend accuracy specificity methods. This article aims critically recent advances application products briefly covers current trends innovative future trends.

Language: Английский

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Attenuation of 7-ketocholesterol- and 7β-hydroxycholesterol-induced oxiapoptophagy by nutrients, synthetic molecules and oils: Potential for the prevention of age-related diseases

Ageing Research Reviews, Journal Year: 2021, Volume and Issue: 68, P. 101324 - 101324

Published: March 24, 2021

Language: Английский

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Effects of Eucommia ulmoides Leaf Extract on the Technological Quality, Protein Oxidation, and Lipid Oxidation of Cooked Pork Sausage During Refrigerated Storage

Foods, Journal Year: 2025, Volume and Issue: 14(3), P. 441 - 441

Published: Jan. 29, 2025

The present research work was based on evaluating the effects of Eucommia ulmoides leaf extract (EULE) technological quality and protein oxidation cooked pork sausage during refrigerated storage. Sausages were manufactured with different levels EULE (0, 0.15, 0.3 g/kg) stored at 4 °C for 3, 20, 40 d, respectively. Quality attributes including cooking loss, texture, color evaluated, total carbonyl sulfhydryl as well specific markers α-aminoadipic acid semialdehyde (AAS) lysinonorleucine (LNL) analyzed oxidation. results revealed that inclusion exhibited effectiveness in reducing formation carbonyls, particularly AAS LNL, while inhibiting loss sulfhydryl. Nevertheless, increased hardness, chewiness sausages compared to control group. These findings demonstrated could be considered a potential natural antioxidant use production.

Language: Английский

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Prevention by Dietary Polyphenols (Resveratrol, Quercetin, Apigenin) Against 7-Ketocholesterol-Induced Oxiapoptophagy in Neuronal N2a Cells: Potential Interest for the Treatment of Neurodegenerative and Age-Related Diseases

Cells, Journal Year: 2020, Volume and Issue: 9(11), P. 2346 - 2346

Published: Oct. 23, 2020

The Mediterranean diet is associated with health benefits due to bioactive compounds such as polyphenols. biological activities of three polyphenols (quercetin (QCT), resveratrol (RSV), apigenin (API)) were evaluated in mouse neuronal N2a cells the presence 7-ketocholesterol (7KC), a major cholesterol oxidation product increased patients age-related diseases, including neurodegenerative disorders. In cells, 7KC (50 µM; 48 h) induces cytotoxic effects characterized by an induction cell death. When RSV, QCT and API (3.125; 6.25 µM), 7KC-induced toxicity was reduced. ability QCT, RSV prevent oxidative stress decrease reactive oxygen species (ROS) production whole at mitochondrial level; attenuation increase level activity catalase; attenuating expression, glutathione peroxidase 1 (GPx1); normalizing superoxide dismutases 2 (SOD1, SOD2); reducing expression nuclear erythroid 2-like factor (Nrf2) which regulates antioxidant genes. also prevented dysfunction 7KC-treated counteracting loss membrane potential (ΨΔm) decreased gene and/or protein AMP-activated kinase α (AMPKα), sirtuin (SIRT1) peroxisome proliferator-activated receptor γ coactivator-1α (PGC-1α) implicated biogenesis. At peroxisomal level, impact ATP binding cassette subfamily D member (ABCD)3 (a mass marker) mRNA levels, well expresssion genes biogenesis (Pex13, Pex14) β-oxidation (Abcd1, Acox1, Mfp2, Thiolase A). ABCD1 multifunctional enzyme type (MFP2), two proteins involved β-oxidation, attenuated API. death, has characteristics apoptosis (cells fragmented condensed nuclei; cleaved caspase-3; Poly(ADP-ribose) polymerase (PARP) fragmentation) autophagy monodansyl cadaverine positive vacuoles; activation microtubule light chain 3-I (LC3-I) LC3-II, strongly Thus, mode death oxiapoptophagy, criteria OXIdative stress, APOPTOsis autoPHAGY, dysfunction, counteracted reinforcing interest for these prevention diseases levels.

Language: Английский

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Reflections of an aging free radical

Free Radical Biology and Medicine, Journal Year: 2020, Volume and Issue: 161, P. 234 - 245

Published: Oct. 12, 2020

Language: Английский

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Free iron rather than heme iron mainly induces oxidation of lipids and proteins in meat cooking

Food Chemistry, Journal Year: 2022, Volume and Issue: 382, P. 132345 - 132345

Published: Feb. 5, 2022

Language: Английский

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