The general public has acquired the belief that some foods promote healthfulness while others cause disease and death. Do these beliefs about foods influence our perceptions of those who routinely eat a “good” or a “bad” food? For the present study we attempted to expand our understanding of the impact of categorical thinking concerning the health value of foods. Respondents were given a descri...

Sea buckthorn (Hippophaë rhamnoides L.) is a rich source of flavonols, especially isorhamnetin. Most prospective cohort studies have indicated some degree of inverse association between flavonoid intake and coronary heart disease. Animal and human studies suggest that sea buckthorn flavonoids may scavenge free radicals, lower blood viscosity, and enhance cardiac function. The effects of flavono...

Since the discovery by Dicke (1950) that remarkable benefit followed the withdrawal of wheat and rye from the diet of the coeliac child, much work has been done on the significance of these and other foodstuffs in the coeliac syndrome. Few of these studies, however, involved oats, a food containing a prolamin similar to the gliadin of wheat which was proved to be injurious by van de Kamer, Weij...

Nanostructured CuO anode materials with controllable morphologies have been successfully synthesized via a facile and environmentally friendly approach in the absence of any toxic surfactants or templates. In particular, leaf-like CuO, oatmeal-like CuO, and hollow-spherical CuO were obtained by changing the ligand agents. The structures and electrochemical performance of these as-prepared CuO w...

The tarwi is an Andean legume with a high nutritional value from which vegetable beverage can be obtained. Cereals, like oat, have good characteristics as prebiotic for the production of functional drinks, whose consumption currently increasing. objective research was to design probiotic fermented based on fresh milk, beverage, and oatmeal. An optimal treatment consisted 1.9% oatmeal, 39.9% 46....

Oil-in-water (O/W) emulsions are promising delivery systems of lipophilic bioactive compounds into meals composed mainly water. The colloidal stability ?-carotene-loaded O/W emulsion incorporated whole milk, oatmeal and milk-oatmeal meals. Their subsequent gastric emptying rate, lipid digestibility ?-carotene retention during in vitro gastrointestinal digestion were evaluated using a semi-dynam...

There is concern that egg intake may increase blood glucose in patients with type 2 diabetes mellitus (T2DM). However, we have previously shown that eggs reduce inflammation in patients at risk for T2DM, including obese subjects and those with metabolic syndrome. Thus, we hypothesized that egg intake would not alter plasma glucose in T2DM patients when compared to oatmeal intake. Our primary en...