Healthy and functional meat products. Scientific evidence of the AFUSAN group DOI Open Access
Francisco J. Sánchez‐Muniz, Adrián Macho‐González, Sara Bastida

et al.

Anales de la Real Academia Nacional de Farmacia, Journal Year: 2021, Volume and Issue: 88(88(05)), P. 603 - 626

Published: Dec. 31, 2021

At present, it is considered that the consumption of meat and products excessive predisposes towards most prevalent pathologies. Therefore, obtaining with a “healthier” composition even containing bioactive ingredients make them functional, acquires relevance in health. General aspects about concept, methods current significance health functional foods are given. The design product makes possible to modify nutritional conventional ensure longer shelf life oxidative stability, as well helping consumers improve one or more bodily functions and/or decrease risk suffering degenerative diseases. publications on from AFUSAN group other researchers related incorporation whole such nuts algae into matrices, different for which there scientific evidence their role. health: glucomannans, spirulina, hydroxytyrosol, chia oil, silicon, designer triglycerides enriched ω-3 polyunsaturated fatty acids, polyphenols carob pulp. Studies have been conducted humans high cardiovascular (e.g. overweight/obesity, dyslipidemia, hypertension, tobacco use) murine models (Wistar Zucker fa/fa rats) hypercholesterolemia, liver, obesity, Type 2 Diabetes Mellitus was induced. Although each ingredient seems induce specific changes, can be pointed out many cases these foods, compared ones, capable exerting pleiotropic effects models, improving lipoprotein profile, reducing, among aspects, stress inflammation. In humans, relevant results lipemia, thrombogenesis should highlighted. use extract restructured exerts multiple at stages disease, particularly liver colon, this last organ, antioxidant status, integrity intestinal barrier microbiota plurality. These suggest benefits consuming preparations products, supply some nutrients via matrix eliminate those imply risks. work ends by proposing future lines action within framework plural, precision diet. Keywords: meats; life; modifications effects; human; experimental models; obesity; non-alcohlic disease; type

Language: Английский

COVID-19 and shifting food preferences: A panel study among Chilean students DOI Creative Commons

Elke D. Kanberger,

Anja Leon Köbrich,

Janosch Schobin

et al.

Appetite, Journal Year: 2024, Volume and Issue: 204, P. 107721 - 107721

Published: Nov. 7, 2024

Language: Английский

Citations

0
Healthy and functional meat products. Scientific evidence of the AFUSAN group DOI Open Access
Francisco J. Sánchez‐Muniz, Adrián Macho‐González, Sara Bastida

et al.

Anales de la Real Academia Nacional de Farmacia, Journal Year: 2021, Volume and Issue: 88(88(05)), P. 603 - 626

Published: Dec. 31, 2021

At present, it is considered that the consumption of meat and products excessive predisposes towards most prevalent pathologies. Therefore, obtaining with a “healthier” composition even containing bioactive ingredients make them functional, acquires relevance in health. General aspects about concept, methods current significance health functional foods are given. The design product makes possible to modify nutritional conventional ensure longer shelf life oxidative stability, as well helping consumers improve one or more bodily functions and/or decrease risk suffering degenerative diseases. publications on from AFUSAN group other researchers related incorporation whole such nuts algae into matrices, different for which there scientific evidence their role. health: glucomannans, spirulina, hydroxytyrosol, chia oil, silicon, designer triglycerides enriched ω-3 polyunsaturated fatty acids, polyphenols carob pulp. Studies have been conducted humans high cardiovascular (e.g. overweight/obesity, dyslipidemia, hypertension, tobacco use) murine models (Wistar Zucker fa/fa rats) hypercholesterolemia, liver, obesity, Type 2 Diabetes Mellitus was induced. Although each ingredient seems induce specific changes, can be pointed out many cases these foods, compared ones, capable exerting pleiotropic effects models, improving lipoprotein profile, reducing, among aspects, stress inflammation. In humans, relevant results lipemia, thrombogenesis should highlighted. use extract restructured exerts multiple at stages disease, particularly liver colon, this last organ, antioxidant status, integrity intestinal barrier microbiota plurality. These suggest benefits consuming preparations products, supply some nutrients via matrix eliminate those imply risks. work ends by proposing future lines action within framework plural, precision diet. Keywords: meats; life; modifications effects; human; experimental models; obesity; non-alcohlic disease; type

Language: Английский

Citations

0