Metabolites Generated from Foods Through Lactic Fermentation and Their Benefits on the Intestinal Microbiota and Health.

Metabolites generated in foods with lactic fermentation have been subject of research in recent years due to different beneficial effects attributed to them on the microbiota and health in general, including their properties as antihypertensives, antioxidants, anti-inflammatory, immunomodulatory, and antimicrobial, among others. The present review aims to systematically analyze the results of original research that evaluates effects on the microbiota and health in general, mediated by metabolites generated from the lactic fermentation of foods. The review was carried out in the PubMed database, three studies in humans, four studies in murine models, four studies, and the rest focused on the quantification of biofunctional qualities in fermented foods were analyzed.

Raspberry , a Promising Alternative in the Treatment of Hyperglycemia and Dyslipidemias.

Raspberry production and consumption have increased in recent years due to its polyphenol content such as anthocyanins and ketones, bioactive compounds that have been studied to reduce blood glucose levels and stabilize the blood lipid profile. The objective of this study was to systematically recover and review scientific evidence regarding the consumption of raspberry or its bioactive compounds and the action mechanisms involved in the hypoglycemic and lipid-lowering effects they present. Original articles from and enzyme inhibition studies, animal models, and human clinical studies were compiled in PubMed, Web of Science, and Science Direct databases.

Dysfunctional Patterns of Food Intake by Anxiety during Isolation by COVID-19 in Chile, Colombia and Mexico.

The aim of this research was to compare food intake dysfunctional patterns score with the subjective perception of anxiety and sociodemographic characteristics of the participants in isolation by COVID-19 from Chile, Colombia, and Mexico. A cross-sectional research was carried out, with a virtual questionnaire of subjective perception of anxiety and the questionnaire of three 18-item feeding factors. 958 people of both sexes participated ( = 83% = 17%), mainly in the 18 to 35 age range.

Light-dark cycle inversion effect on food intake and body weight in rats.

Background: most organisms inhabiting this planet have rhythmic functions in cycles that approximate 24 hours as a result of evolutionary adaptation. Disruption of these rhythms causes disruption in many bodily functions, including energy expenditure and consumption, and lipid and glucose metabolism, in addition to altering several biochemical parameters. Objective: the aim of this study was to determine the effect of altering the light-dark cycle on diurnal and nocturnal food consumption and body weight in rats.

Effect of the fatty acid composition of meals on postprandial energy expenditure: a systematic review.

Objective: The energy imbalance produced by an increase in caloric intake and/or decrease in energy expenditure induces obesity. However, the fatty acid composition of a diet can affect the metabolism in different ways, having a role in the development of obesity.

Aim: To determine the effect of different fatty acids types and composition on Diet-Induced Thermogenesis (DIT) and postprandial energy expenditure in humans.

[Effect of feeding frequency and schedules on diet induced thermogenesis in humans, a systematic review].

Total energy expenditure (TEE) has three components: basal expenditure, physical activity expenditure, and diet-induced thermogenesis (DIT). This last component, although represents 10% of TEE, if is altered, could have a long-term effect on body weight. Different factors have been shown to influence DIT, including diet composition.

[Effects of green tea and its epigallocatechin (EGCG) content on body weight and fat mass in humans: a systematic review].

The prevalence and incidence of overweight and obesity worldwide continues to increase, as well as diseases related to these conditions. This is attributed to an increase in energy intake and a decrease in energy expenditure. Consumption of green tea has been linked to a reduction in body fat and body weight.