Objectives: To determine the efficacy of chicken essence for improving cognitive performance.
Material And Method: English language database including Embase, Medline, PsychINFO and Global Health (up to May 2014) were searched. Inclusion criteria were randomized double-blind controlled studies (RCT) or cross-over studies comparing chicken essence with placebo.
Results: Four trials were included. Three studies measured cognitive performance, while the remaining study assessed cognitive performance after fatigue-inducing tasks. When compared to placebo, chicken essence improved arithmetic (SMD -1.23, 95% CI -2.51 to -0.31) and memory (SMD -3.94, 95% CI -4.59 to -3.29). There were no ascertainable positive effects on attention/concentration (SMD -1.55, 95% CI -4.77 to 1.67), anti-fatigue (SMD 1.20, 95% CI 0.53 to 1.88), and recovery from mental fatigue (SMD -0.38, 95% CI -1.0 to 0.25). However, the levels of evidence with respect to each cognitive domain was rated as ‘very low’ using the GRADE system because of low sample size, inconsistency and high risk of bias.
Conclusion: There are few trials examining the efficacy of chicken essence to cognitive performance. Furthermore, the level of evidence was very low. Using it for this indication is not suggested at present. Additional high quality RCT designs are needed to arrive at a stronger conclusion.
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Prev Nutr Food Sci
December 2024
Department of Sports Science, Faculty of Sports and Health Science, Kasetsart University, Nakhon Pathom 73140, Thailand.
Chicken essence (CE) is known for its antihypertensive properties. However, few studies have investigated the effects of CE in prehypertensive individuals. Here, we conducted a randomized crossover clinical trial on prehypertensive offspring of hypertensive parents to evaluate the effects of preworkout CE consumption (CEC) on post-exercise hypotension (PEH) and cardiac autonomic and vascular responses.
View Article and Find Full Text PDFEnviron Sci Process Impacts
January 2025
Wolfson Atmospheric Chemistry Laboratories, Department of Chemistry, University of York, UK.
Emission rates for volatile organic compounds (VOCs) have been quantified from frying, spice and herb cooking, and cooking a chicken curry, using real-time selected-ion flow-tube mass spectrometry (SIFT-MS) for controlled, laboratory-based experiments in a semi-realistic kitchen. Emissions from 7 different cooking oils were investigated during the frying of wheat flatbread (puri). These emissions were dominated by ethanol, octane, nonane and a variety of aldehydes, including acetaldehyde, heptenal and hexanal, and the average concentration of acetaldehyde (0.
View Article and Find Full Text PDFAnim Nutr
December 2024
State Key Laboratory of Swine and Poultry Breeding Industry, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.
This study was to evaluate the effects of different dietary oils in chicken diets on meat quality, lipid metabolites, the composition of volatile compounds, and gut microbiota. Nine hundred female 817 crossbred broilers at one day old with an average body weight of 43.56 ± 0.
View Article and Find Full Text PDFVet Med Sci
January 2025
Department of Obstetrics and Gynaecology, Faculty of Veterinary Medicine, Dicle University, Diyarbakir, Turkey.
Fennel seed (Foeniculum vulgare Mill.) essential oil (FEO), which is rich in the phytoestrogenic compound trans-anethole, interacts with oestrogen receptors and influences molecular targets within cells and hormonal responses. This study examined the effect of dietary encapsulated FEO inclusion levels on performance, reproductive hormone profiles, and gene expression in laying hens during the early and late phases.
View Article and Find Full Text PDFAnim Sci J
December 2024
Department of Animal Science, Science and Research Branch, Islamic Azad University, Tehran, Iran.
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