Unlocking the potential of social media on food additives for effective science communication.

Ultra-processed foods dominate modern diets, often containing numerous additives to enhance flavor, texture, and shelf life. Concerns about the potential health risks of daily or excessive consumption have sparked online discussions. This study analyzed perceptions of food additives on Zhihu, a popular Chinese social platform.

Spatial distribution of antioxidant activity in baguette and its modulation of proinflammatory cytokines in RAW264.7 macrophages.

Baguette is a globally acclaimed bakery staple, composed by a crispy crust and soft crumb, both containing Maillard reaction products (MRPs) with potential bioactivities. However, MRPs' impacts on the nutritional and health attributes of baguette, particularly in terms of cellular and biological functions, are yet to be clearly elucidated. This study chemically characterizes the crust and crumb of baguettes and investigates the influence of the Maillard reaction on baguette's nutritional profile, especially in the antioxidant and anti-inflammatory effects.

Implementing a food first strategy can transform preventive healthcare.

The Food-First Strategy advocates seeking a nutritional solution for the prevention and treatment of disease before resorting to supplements or therapeutic agents. Advances in knowledge of nutrition at the cellular level are providing information on how micronutrients are incorporated into cells and how they exert their actions. Micronutrients, in the form of naturally occurring nanoparticles, are more bioavailable and also act as antioxidants to tackle inflammation and promote cellular regeneration and repair.

Why are clams steamed with wine in Mediterranean cuisine?

Wine is renowned for its rich content of polyphenols, including resveratrol (Res), known for their health promoting properties. Steamed clam with wine, a popular Mediterranean delicacy that highlights the role of wine as a key ingredient. However, despite these benefits, resveratrol's low bioavailability poses challenges.

Distinguishable short-term effects of tea and water drinking on human saliva redox.

Food consumption can alter the biochemistry and redox status of human saliva, and the serving temperature of food may also play a role. The study aimed to explore the immediate (3 min) and delayed (30 min) effects of hot tea (57 ± 0.5 °C) ingestion and cold tea (8 ± 0.

Food nanoparticles from rice vinegar: isolation, characterization, and antioxidant activities.

Abundant nanostructures have been constantly found in various foods, like vinegar, tea, coffee, and milk. However, these structures largely remain unexplored and even been eliminated for stability reasons in food industry. Here we report the isolation, characterization, and antioxidant activities of food nanoparticles (NPs) carrying polyphenols from Chinese rice vinegar.

Catalase to demulsify oil-in-water fish oil-polysorbate emulsion and affect lipid oxidation.

The physicochemical and oxidative stability of oil emulsion has been one of the major challenges in food industry. Factors influencing the emulsion stability have seemingly been exhaustedly elucidated, such as temperature, pH, salts, proteins, polysaccharides and digestive enzymes. Here we report the previously unrecognized influence of catalase on emulsion stability.

Rapid separation and quantification of self-assembled nanoparticles from a liquid food system by capillary zone electrophoresis.

Food processing generates a large amount of self-assembled colloidal nanoparticles (NPs), which have defined structures and directly interact with macrophages. Their promising potential as a new source of functional NPs and a key to elucidate food-body interactions prompt the importance of the method development. This study attempts to apply capillary zone electrophoresis (CZE) in studying self-assembled nanoparticles in a real liquid food system of freshwater clam (Corbicula fluminea) soup, a popular delicacy in East Asia with proven hepatoprotective effects.

Identification of protein-polysaccharide nanoparticles carrying hepatoprotective bioactives in freshwater clam (Corbicula fluminea Muller) soup.

Bioactives can impact food function either by their dosage or by their forms of dispersion, though the latter remains mostly neglected. Here we report the incidental nanoparticles (iNPs) carrying hepatoprotective bioactives identified in freshwater clam (Corbicula fluminea Muller) soup, which is a folk remedy for liver conditions in East Asia. The soup was fractionated into two iNPs containing fractions with high yield (95.