Coffee sludge as a new food ingredient

Safety assessment of AGPC as a food ingredient.

α-Glycerylphosphorylcholine (AGPC) is a semi-synthetic derivative of lecithin. Following oral administration, it is converted to phosphatidylcholine, a metabolically active form of choline that is able to reach cholinergic synaptic endings where it increases acetylcholine synthesis and release. A series of studies were conducted to demonstrate the safety of AGPC. The oral LD50 was equal to or g...

Phytosterol: A Functional Ingredient in Food

165 Sterols are organic compounds, widely distributed in nature. Sterols are essential structural components of eukaryotic cell membranes, where they regulate membrane fluidity and permeability as well as membrane-associated metabolic processes. They occur naturally in animals, plants and fungi. Sterols of animals are called zoosterols. The most familiar type of animal sterol is cholesterol. Th...

Fermented Brown Rice Flour as Functional Food Ingredient

As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commerc...

Water-energy-food nexus as a new approach for watershed resources management: a review

Oil Palm Leaf: A New Functional Food Ingredient for Health and Disease Prevention

The Oil palm (Elaeis guineensis) leaves has 8% higher total polyphenols content than green tea extract and contains epigallocatechin, catechin, epicatechin, epigallocatechin gallate, epicatechin gallate amongst their various flavonoids glucosides. The health benefits of OPLE on breast cancer, diabetes, hypertension, inflammation, oxidative stress, neurodegeneration, cognitive functions, dyslipi...