The Early Appearance of Asthma and Its Relationship with Gut Microbiota: A Narrative Review.

Asthma is, worldwide, the most frequent non-communicable disease affecting both children and adults, with high morbidity and relatively low mortality, compared to other chronic diseases. In recent decades, the prevalence of asthma has increased in the pediatric population, and, in general, the risk of developing asthma and asthma-like symptoms is higher in children during the first years of life. The "gut-lung axis" concept explains how the gut microbiota influences lung immune function, acting both directly, by stimulating the innate immune system, and indirectly, through the metabolites it generates.

Improving the Nutritional Quality of Protein and Microbiota Effects in Additive- and Allergen-Free Cooked Meat Products.

The primary objective of the meat industry is to enhance the quality and positive attributes of meat products, driven by an increasing consumer demand for healthier, less processed options. One common approach to achieving this goal is the replacement of additives and allergens with natural ingredients. Nevertheless, the nutritional impact of these changes has not been extensively studied.

Effect of hydroxytyrosol, Moringa, and spirulina on the physicochemical properties and nutritional characteristics of gluten-free brownies.

Brownies, enriched with fiber and , hydroxytyrosol (HXT), and spirulina (encapsulated and nonencapsulated), and dietary fiber using psyllium were elaborated. For that, a commercial control (CTRL) and an experimental control (CTRL) (without antioxidants) were compared. Color, nutritional composition, pH, antioxidant capacity, total phenolic compounds, as well as sensory properties were evaluated.

Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with .

Celiac patients tend to have an unbalanced diet, because gluten-free products typically contain a high amount of fats and carbohydrates and a low amount of proteins, minerals, and dietary fiber. This research focused on the development of gluten-free functional breads using pseudocereals, psyllium, and gluten-free sourdough to replace commercial yeast, fortifying them with . Six different gluten-free breads were made with sourdough: three control breads differentiated by sourdough (quinoa, amaranth, and brown rice) and three breads enriched with moringa leaf differentiated by sourdough.

The Iron and Calcium Availability and the Satiating Effect of Different Biscuits.

Biscuits are bakery products made with wheat flour. Wheat is a good source of minerals and dietary fibre, although the presence of phytate or other components could modify mineral availability. In addition, cereal-based products are usually characterised by high fibre content that can influence satiety.

Hyperglycemia and Oxidative Stress: An Integral, Updated and Critical Overview of Their Metabolic Interconnections.

This review focuses on the multiple and reciprocal relationships that exist between oxidative stress, hyperglycemia and diabetes and related metabolic disorders. Human metabolism uses most of the consumed glucose under aerobic conditions. Oxygen is needed in the mitochondria to obtain energy, as well as for the action of microsomal oxidases and cytosolic pro-oxidant enzymes.

Less Sugar and More Whole Grains in Infant Cereals: A Sensory Acceptability Experiment With Infants and Their Parents.

There is an urgent need to reduce sugar intake in early childhood. Commercial infant cereals are among the first solid foods introduced to infants at the beginning of the complementary feeding period in most countries. The aim of this study was to examine infants' overall acceptability of low-sugar complementary cereals.

Nutritional and Antioxidant Properties of Leaves in Functional Foods.

is a tree cultivated originally in northern India, whose ancient use as a medicine has demonstrated its antioxidant and anti-inflammatory properties. Due to its richness in minerals and macronutrients, the antioxidant capacity and the mineral bioaccesibility were assessed. In addition, the chemical composition, amino acid, fatty acid, and mineral content were also evaluated.

Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects.

The current increased industrial food production has led to a significant rise in the amount of food waste generated. These food wastes, especially fruit and vegetable byproducts, are good sources of natural pigments, such as anthocyanins, betalains, carotenoids, and chlorophylls, with both coloring and health-related properties. Therefore, recovery of natural pigments from food wastes is important for both economic and environmental reasons.

[Assessing nutritional status in institutionalized mental patients].

Introduction and objectives: malnutrition remains an unrecognised problem in psychiatric centers. The aim of the present study was to find out the prevalence of malnutrition and to recognize the importance of diet in the nutrition of the mentally ill. Methods: the nutritional status of 65 patients was assessed by anthropometric measurements (weight, height, body mass index, tricipital skin fold, bicipital skin fold, subscapular skin fold, suprailiac skin fold, tibial skin fold, abdominal skin fold, waist-hip index, hip circumference and waist circumference), blood tests (ferritin, triglycerides, albumin, cholesterol, glucose), other variables (blood pressure), the MNA-2009 questionnaire, and the one-week menu.

Olive Tree Derivatives and Hydroxytyrosol: Their Potential Effects on Human Health and Its Use as Functional Ingredient in Meat.

Olive () is one of the most extensive crops in the Mediterranean countries, and an important source of extra distinctive compounds that has been widely tested due to its known health benefits. Olive derivatives, such as extra virgin olive oil (EVOO) and olive leaves are rich in antioxidant compounds such as hydroxytyrosol (HXT) and oleuropein and oleic acid, as main monounsaturated fatty acid. Because of HXT molecular structure, its regular consumption reports important beneficial properties such as anti-inflammatory, antimicrobial, antioxidant, and anticancer.

Antioxidant capacity and diet pattern evaluation in a university community in south eastern Spain.

Background: antioxidants can eliminate excess free radicals present in our bodies, and it has been shown that eating a diet rich in polyphenols and anthocyanins, present in vegetables, fruits and legumes, has a protective effect against cancer, heart disease, and some neurological diseases. Objectives: the objective of the present work was to evaluate the eating habits of the university community in Murcia. Methods: the research was carried out by means of surveys on the choice of dishes at university canteens.

Bioaccessibility and antioxidant activity of PCL-microencapsulated olive leaves polyphenols and its application in yogurt.

Polycaprolactone (PCL)was used via double emulsion/solvent evaporation technique for the encapsulation of polyphenols olive leaves (OLs) extracts. In this study, the PCL-microcapsules loaded with OLs polyphenols extract powder were characterized by scanning electron microscopy and fourier transform infrared spectrometry analysis. Their total phenolic (TPC), total flavonoid (TFC) contents, and antioxidant activities (DPPH, FRAP, and ABTS), and polyphenols stability were measured after oral, gastric, and intestinal steps of in vitro digestion.

Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage "Fuet".

The main objective of the present study was to evaluate the antioxidant capacity of hydroxytyrosol derived from synthetic (HT) and organic (HT) sources, and citrus (C) extract, by incorporating them in a dry-cured meat product: fuet. Firstly, antioxidant extracts were tested in an oxidized pork meat model system, avoiding by 100% the protein oxidation against AAPH and AMVN. After that, four batches of fuet were made, namely Control, HT, HT, and C, which incorporated antioxidant extracts as substitutes of synthetic additives.

Substitution of synthetic nitrates and antioxidants by spices, fruits and vegetables in Clean label Spanish chorizo.

Natural extracts obtained from fruits and vegetables processing are important sources of phenolic compounds and nitrates, with excellent antioxidant and antimicrobial properties. The aim of this study was to elaborate a Clean label dry-cured meat product (Spanish "chorizo") using Mediterranean Diet ingredients (Citrus, Acerola, Rosemary, Paprika, Garlic, Oregano, Lettuce + Arugula + Watercress, Spinach + Celery, Chard + Beet). For that, a self-life study for 150 days was carried out, when physical-chemical (colour, pH, a, thiol loss, volatile compounds profile), microbiological, and organoleptic changes were determined.

[Celiac disease: causes, pathology, and nutritional assessment of gluten-free diet. A review].

Introduction: celiac patients suffer deficiencies before and during their maintenance of a gluten-free diet. This is due to malabsorption, associated with the disease, and to non-enriched, mostly processed foods high in saturated fats and deficient in the minerals typically present in wheat. Objectives: the main objective of this review was to determine the molecular basis of celiac disease and the nutritional deficiencies that gluten-free diet entails, as well as an assessment of gluten-free diet and its nutritional deficiencies once the intestinal microvilli have been restored.

Synthetic vs. Natural Hydroxytyrosol for Clean Label Lamb Burgers.

Clean labelling refers to consumers' desire for manufacturers to be more transparent in the way their products are made and sourced. Natural antioxidants (spices, herbs, fruits, or vegetables) have been proven to offer the same functionality as their synthetic counterparts, with the advantage of being label friendly and process compatible, maintaining meat quality and reducing food waste. Lamb meat has the challenges to have an intense flavour and fat composition to test the effectiveness of some of these natural antioxidants like hydroxytyrosol (HXT).

Seaweeds as a Functional Ingredient for a Healthy Diet.

Seaweeds have been used since ancient times as food, mainly by Asian countries, while in Western countries, their main application has been as gelling agents and colloids for the food, pharmaceuticals, and the cosmetic industry. Seaweeds are a good source of nutrients such as proteins, vitamins, minerals, and dietary fiber. Polyphenols, polysaccharides, and sterols, as well as other bioactive molecules, are mainly responsible for the healthy properties associated with seaweed.

Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts.

The natural functional ingredients derived from pomegranate (41.4% punicalagin), rosemary (5.8% carnosic acid and carnosol), hydroxytyrosol (7.

Effect of natural extracts obtained from food industry by-products on nutritional quality and shelf life of chicken nuggets enriched with organic Zn and Se provided in broiler diet.

This study investigated the influence of an organic mineral-supplemented broiler diet on the quality of nuggets. The resulting chicken nuggets were enriched with inorganic and organic forms of Zn and Se. The nuggets were processed by incorporating extracts from food industry by-products (rosemary [R and R], hydroxytyrosol [HYT], pomegranate [P], grape [GS], and Harpagophytum [H]).

Plant derived ingredients rich in nitrates or phenolics for protection of pork against protein oxidation.

A pork model system containg phenolic extracts (citrus, rosemary, and acerola), traditional Spanish food ingredients (paprika, garlic, and oregano), or natural nitrate sources (beet, lettuce, arugula, spinach, chard, celery, and watercress) were oxidized by an hydrophilic (OX, 2,2'-azobis(2-amidinopropane)-dihydrochloride; AAPH) or lipophilic (OX, 2,2'-azobis(2,4-dimethylvaleronitrile; AMVN) radical initiator. Citrus as well as lettuce and spinach protected almost fully against protein thiol loss and showed efficient radical scavenging activity as determined by ESR spectroscopy in both oxidizing systems. Rosemary was an efficient radical scavenger in both systems, but behaved as a prooxidant on thiols in the OX system.

Evaluation of nutritional profile and total antioxidant capacity of the Mediterranean diet of southern Spain.

The objective of this study was to determine the antioxidant capacity of a Mediterranean diet consisting typical dishes from southern Spain. For that, a 5-day diet was developed with typical dishes of Murcia. The antioxidant capacity of the diet was measured using ORAC, FRAP, and DPPH methods, and the total phenolic compound content of this diet was estimated by Folin-Ciocalteu.

Phytochemical Constituents and Antioxidant Activity of L. Leaves Extracts: Evaluation Effects on Fatty Acids and Proteins Oxidation of Beef Burger during Refrigerated Storage.

Five (OA) leaves extracts were screened for their total phenolic (TPC), total flavonoid (TFC), condensed tannins (CTC) content, as well as their antioxidant capacity. The highest amount of TPC (661.66 ± 0.