the mediterranean tradition offers a cousine rich in colors, aromas and memories, which support the taste and the spirit of those who live in harmony with nature. everyone is talking about the mediterranean diet, but few are those who do it properly, thus generating a lot of confusion in the reader. and so for some it coincides with the pizza, others identified it with the noodles with meat sau...

introduction: the concentration of noradrenalin and corticosterone as the two nociception modulators change after fasting or stress situation. the aim of present study was to investigate the effect of food deprivation on formalin-induced nociceptive behaviours and plasma levels of noradrenalin and corticosterone in rats. methods: food was withdrawn 12, 24 and 48 h prior to performing the formal...

A review of recent literature pertaining to organic and functional food was conducted according its conceptual background. Functional and organic food both belong to fast growing segments of the European food market. Both are food according to the European food regulations, but organic food is further regulated by the European regulation for organic agriculture and food production. This regulat...

Objective: The purpose of this research is to understand the change in food consumption patterns consumers organic especially after pandemic. Theoretical framework: This study draws suggestions from attitude-behaviour relationship model. internal factors are - attitudes towards local food, and supporting economy, while external high price trust issues related food. Method: Data was quantitative...

background: the prevalence of food allergy is different in different parts of the world. identification of the most common food allergens is a priority in any population to provide effective preventive and curative measures.   objective: the aim of this study was to determine the most common food allergens in iranian children.   methods: one hundred and ninety children with skin, respiratory or...

Background: Despite the first documented case of food allergy to cooked food in 1921 by Prausnitz and Kustner, all commercial food antigens are prepared from raw food. Furthermore, all IgE and IgG antibodies against dietary proteins offered by many clinical laboratories are measured against raw food antigens. Methods: We developed an enzyme-linked immunosorbent assay for the measurement of IgE,...

BACKGROUND The functional food industry has experienced innovative and economic expansion, yet research into consumer perceptions of functional foods and their associated health claims is limited. Among consumers, older adults could benefit from functional foods due to age-related issues pertaining to food and health. The purpose of this research was to identify the need for information related...