The aim of present study was to investigate whether food restriction combined with exercise training could attenuate the oxidative stress and promote angiogenesis in a rat model of heart failure. 50 male wistar rats weighing 250-300 g were randomly divided into 5 groups including: 1) sham; they were fed ad libitum food, n=10. 2) Heart failure group; 3) Exercise group; they run on a treadmill 5 ...

Colostrum, as a bioactive substance for humans, could be a functional food ingredient ; today colostrum products are the object of health claims, even on line, especially from some foreign Countries. The aim of the present paper is to assess the quality of bovine colostrum samples taken in some farms in Sicily and in Calabria, in view of lack of information on physical and chemical and safety c...

Probiotics are live microbial food supplements that benefit the host animal by improving intestinal microbial balance. When they are fed in yogurts, they can fall into the category of functional foods. Functional foods include these probiotics, prebiotics, and, to a certain extent, dietary fiber. Prebiotics are nondigestible food ingredients or supplements that alter the intestinal flora and st...

Invited commentary Functional foods or functionally marketed foods? A critique of, and alternatives to, the category of 'functional foods' The term 'functional foods' is a relatively new food category or concept, originating in the 1980s and becoming more widely used over the past decade (1). The 'functional foods' concept has been notoriously hard to define. Discussions of functional foods oft...

Recently consumer demands in the field of food has significantly changed. Consumers, in fact, are aware of that food is related to their health [1]. Even the concept of food has undergone in recent years a profound transformation since it is not only to provide necessary nutrients for humans but also to prevent diseases and improve physical and mental consumer health [2]. In this regard, functi...

The relationship between food consumption and health outcomes has become a priority research focus in Canada. This has driven an emerging interest in functional foods, natural health products and nutrigenomics. Capitalizing on its abundant natural resources, world class research expertise, renown facilities and collaborative research environment, Canadian researchers are developing innovative a...

The present study aimed to investigate the possibility of reducing energy content in emulsion type sausages by replacing fat with inulin. In the manufactured product, the fat content was reduced to 6%-18% and replaced by inulin and water. The quality of the resulting product was determined by chemical and texture profile analyses (TPA), color measurement and sensory evaluation. The results show...

Notwithstanding the European Food Safety Authority (EFSA) did not approve any health claims for probiotic foods [including terms such as " probiotic, " " active bacteria " ; European Commission (EC), 2007], most of the research studies in the field of microorganisms used for obtaining functional food deal with (putatively) probiotic bacteria. Probiotics may positively affect human/animal health...

Background: Padina sp. is an algae that has potential as a functional food. This study aimed to explore the chemical and photochemical constituent in the methanolic exract of Padina sp. Methods: Brown algae of Padina sp. from Puntondo coast, Takalar, Indonesia was prepared. The algae characterization was carried out based on the standard procedure of Association of Official Agricultural Chemis...

The definition of functional foods (FFs) has been in development for many years by the Functional Food Scientists Institute/Functional Center (FFC). status FFC’s is currently unrecognized and Drug Administration (FDA),but recognition important safe, uniform disbursement food products (FFPs) that could improve health Americans people around world struggling with chronic viral diseases. If were t...