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The health of the majority of South Africa’s population is seriously threatened by hunger and micronutrient deficiency, with impaired immune response a real threat, which the current SARSCoV-2 virus pandemic has highlighted. Traditional household food-processing techniques can, amongst other advantages, increase nutrient bioavailability in affordable staple foods and hence provide a way, in part, to alleviate malnutrition for food-insecure communities. In this way, immune defence and pathogen resilience of the food insecure could be enhanced so that they can better survive both COVID-19 and future threats. [ABSTRACT FROM AUTHOR] Copyright of South African Journal of Clinical Nutrition is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Pea (Pisum sativum L.) is a widely grown pulse crop that is a source of protein, starch and micronutrients in both human diets and livestock feeds. There is currently a strong global focus on making agriculture and food production systems more sustainable, and pea has one of the smallest carbon footprints of all crops. Multiple genetic loci have been identified that influence pea seed protein content, but protein composition is also important nutritionally. Studies have previously identified gene families encoding individual seed protein classes, now documented in a reference pea genome assembly. Much is also known about loci affecting starch metabolism in pea, with research especially focusing on improving concentrations of resistant starch, which has a positive effect on maintaining blood glucose homeostasis. Diversity in natural germplasm for micronutrient concentrations and mineral hyperaccumulation mutants have been discovered, with quantitative trait loci on multiple linkage groups identified for seed micronutrient concentrations. Antinutrients, which affect nutrient bioavailability, must also be considered; mutants in which the concentrations of important antinutrients including phytate and trypsin inhibitors are reduced have already been discovered. Current knowledge on the genetics of nutritional traits in pea will greatly assist with crop improvement for specific end uses, and further identification of genes involved will help advance our knowledge of the control of the synthesis of seed compounds., Highlights • There is huge potential to use genetic diversity to modify pea seed composition. • Such modifications can help meet demands for novel plant-based products. • Concentrations of protein, resistant starch and micronutrients can be improved. • Amounts of so-called antinutrients can be reduced. • Genomic resources are accelerating the rate at which changes can be made.

In mild cognitive impairment (MCI) due to Alzheimer disease (AD), also known as prodromal AD, there is evidence for a pathologic shortage of uridine, choline, and docosahexaenoic acid [DHA]), which are key nutrients needed by the brain. Preclinical and clinical evidence shows the importance of nutrient bioavailability to support the development and maintenance of brain structure and function in MCI and AD. Availability of key nutrients is limited in MCI, creating a distinct nutritional need for uridine, choline, and DHA. Evidence suggests that metabolic derangements associated with ageing and disease-related pathology can affect the body’s ability to generate and utilize nutrients. This is reflected in lower levels of nutrients measured in the plasma and brains of individuals with MCI and AD dementia, and progressive loss of cognitive performance. The uridine shortage cannot be corrected by normal diet, making uridine a conditionally essential nutrient in affected individuals. It is also challenging to correct the choline shortfall through diet alone, because brain uptake from the plasma significantly decreases with ageing. There is no strong evidence to support the use of single-agent supplements in the management of MCI due to AD. As uridine and choline work synergistically with DHA to increase phosphatidylcholine formation, there is a compelling rationale to combine these nutrients. A multinutrient enriched with uridine, choline, and DHA developed to support brain function has been evaluated in randomized controlled trials covering a spectrum of dementia from MCI to moderate AD. A randomized controlled trial in subjects with prodromal AD showed that multinutrient intervention slowed brain atrophy and improved some measures of cognition. Based on the available clinical evidence, nutritional intervention should be considered as a part of the approach to the management of individuals with MCI due to AD, including adherence to a healthy, balanced diet, and consideration of evidence-based multinutrient supplements.

Iron and zinc deficiencies are some of the most widespread micronutrient deficiencies in low- and middle-income countries (LMIC). Dietary diversification, food fortification, nutrition education, and supplementation can be used to control micronutrient deficiencies. Legumes are important staple foods in most households in LMIC. Legumes are highly nutritious (good sources of essential minerals, fiber, and low glycemic index) and offer potential benefits in addressing nutrition insecurity in LMIC. Several efforts have been made to increase micronutrient intake by use of improved legumes. Improved legumes have a higher nutrient bioavailability, lower phytate, or reduced hard-to-cook (HTC) defect. We hypothesize that consumption of improved legumes leads to optimization of zinc and iron status and associated health outcomes. Therefore, the objective of this review is to examine the evidence on the efficacy of interventions using improved legumes. Nine relevant studies are included in the review. Consumption of improved legumes resulted in a ≥1.5-fold increase in iron intake. Several studies noted modest improvements in biomarkers of iron status [hemoglobin (Hb), serum ferritin (SF), and transferrin receptor] associated with consumption of improved legumes. Currently, no efficacy studies assessing the relation between consumption of improved legumes and zinc status are available in the literature. Evidence shows that, in addition to repletion of biomarkers of iron status, consumption of improved legumes is associated with both clinical and functional outcomes. The prevalence of iron deficiency (ID) decreases with consumption of improved legumes, with increases of ≤3.0 g/L in Hb concentrations. Improvement in cognition and brain function in women has been reported as well. However, further research is necessary in more at-risk groups and also to show if the reported improvements in status markers translate to improved health outcomes. Evidence from the included studies shows potential from consumption of improved legumes suggesting them to be a sustainable solution to improve iron status. ispartof: ADVANCES IN NUTRITION vol:11 issue:5 pages:1315-1324 ispartof: location:United States status: published

Production of cereal grains has steadily been increased to meet the demand of our increasing world population. Maize is an important multipurpose cereal crop of the world, utilized directly for human food in developing and underdeveloped countries. Whole maize grains provide a wide range of nutrients and bioactive compounds that optimize health. The starchy grain is used for the production of numerous indigenous and industrial foods. Maize on the cob as harvested are generally not consumed directly by humans but subjected to certain processing treatments to impart special characteristics and improve organoleptic properties. Processed grains are often nutritionally superior to unprocessed grains, probably because of enhanced nutrient bioavailability and reduction of antinutrient contents. However, some of these processing treatments could lower the nutrients and bioactive compounds in maize. Kernel nutritional quality and quantity could be improved through exogenous and endogenous fortification. Thus, this chapter discusses the major nutritive and bioactive compounds in maize, fortification and selection of appropriate processing methods to obtain maximum nutritional and health benefits.

Nanomaterials in biology is a versatile tool for enhancing plant growth and development, and yield. Nanotechnology facilitates improvement in agricultural production by amplifying the input efficiency and reducing relevant losses. Nanomaterials provide wider and specific surface area to agrochemicals and act as inimitable carriers to enhance nutrient bioavailability and accumulation of nutrient elements in crop plants. Nanomaterials can also be used for the crop protection. For this purpose, an inclusive understanding of nanotechnology practices and the effect of nanomaterials on the physiological, biochemical, and molecular level are needed. Nanotechnology can also be helpful to plant growth through technological interventions like nanosensors and nanofilters, to help monitor and manage the crop growth and development. The synthesis of nanoparticles can be based on chemical methods and can also be achieved through green plant-based methods. This review summarizes the utilization of plants for nanoparticle synthesis through green methods, effects of nanoparticles on growth and development of plant, and the applications of nanoparticles as fertilizers, pest control agents and in post-harvest processing of crop produce. The review also addresses various physical aspects of nanotechnology i.e., nanosensors, nanofiltration, diligence farming, and fabricated nanoparticles.

PurposeEdible insects have emerged as a promising inexpensive option to address malnutrition among vulnerable groups in the world. However, it is not clear whether including insects in diets can improve health outcomes. This paper aimed to investigate the impact of edible insect consumption on human health.Design/methodology/approachA search was conducted in PubMed Central, BioMed Central, Plosone, Cochrane, Google Scholar, Google Search and bibliographies for all human studies on the impact of edible insect consumption on human health published from January 1990 to April 2018.FindingsTwelve studies met the inclusion criteria. Consumption of cereals fortified with edible insects improved iron status and growth in infants and led to the development of life threatening anaphylactic reactions in sensitive people.Practical implicationsEdible insects are nutritious. More rigorous studies are needed to confirm nutrient bioavailability, acceptability and nutritional benefits in humans.Originality/valueThis review shows that the utilization of edible insects as food promotes desirable health outcomes, but caution must be taken to prevent allergic reactions in some cases.

Background Increasing attention is being directed at the environmental, social, and economic sustainability of the global food system. However, a key aspect of a sustainable food system should be its ability to deliver nutrition to the global population. Quantifying nutrient adequacy with current tools is challenging. Objective To produce a computational model illustrating the nutrient adequacy of current and proposed global food systems. Methods The DELTA Model was constructed using global food commodity balance sheet data, alongside demographic and nutrient requirement data from UN and European Food Safety Authority sources. It also includes nutrient bioavailability considerations for protein, the indispensable amino acids, iron, and zinc, sourced from scientific literature. Results The DELTA Model calculates global per capita nutrient availability under conditions of equal distribution and identifies areas of nutrient deficiency for various food system scenarios. Modeling the 2018 global food system showed that it supplied insufficient calcium (64% of demographically weighted target intake) and vitamin E (69%), despite supplying sufficient macronutrients. Several future scenarios were modeled, including variations in waste; scaling up current food production for the 2030 global population; plant-based food production systems; and removing sugar crops from the global food system. Each of these scenarios fell short of meeting requirements for multiple nutrients. These results emphasize the need for a balanced approach in the design of future food systems. Conclusions Nutrient adequacy must be at the forefront of the sustainable food system debate. The DELTA Model was designed for both experts and nonexperts to inform this debate as to what may be possible, practical, and optimal for our food system. The model results strongly suggest that both plant and animal foods are necessary to achieve global nutrition. The model is freely available for public use so that anyone can explore current and simulated global food systems.

Historically, soil testing has been used to quantify bio availability of essential plant nutrients to field grown crops. However, contemporary soil tests are based on philosophies and procedures developed several decades ago without significant changes in their general approach. For a soil test to be accurate, one needs to clearly understand the physico-chemico-physiological processes at the soil-root interface, and, an understanding of soils and plant root systems as polycationic systems is essential. It is this knowledge that leads to sound prescriptive soil management practices inasmuch as nutrient bioavailability vis-a-vis fertilizer application is concerned. The book presents a revolutionary new idea, now globally known as “The Nutrient Buffer Power Concept”, based on the thermodynamics of soil nutrient bioavailability that opens up a new chapter in the domain of soil testing. The success of a new approach, to a large measure, rests with the ingenuity of those applying it to suit the demands of a new situation. “The Nutrient Buffer Power Concept” project was shortlisted for the very prestigious US $1 Million 2012 Rolex Awards For Enterprise for its originality from more than 3500 nominations worldwide and is the only project selected for this coveted distinction from the Asian continent.

Hydropower development is the key strategy in many developing countries for energy supply, climate-change mitigation and economic development. However, it is commonly assumed that river dams retain nutrients and therefore reduce downstream primary productivity and fishery catches, compromising food security and causing trans-boundary disputes. Contrary to expectation, here we found that a cascade of reservoirs along the upper Mekong River increased downstream bioavailability of nitrogen and phosphorus. The dams caused phytoplankton density to increase with hydraulic residence time and stratification of the stagnant reservoirs caused hypoxia at depth. This allowed the release of bioavailable phosphorus from the sediment and an increase in dissolved inorganic nitrogen as well as a shift in nitrogen species from nitrate to ammonium, which were transported downstream by the discharge of water from the base of the dam. Our findings provide a new perspective on the environmental impacts of river dams on nutrient cycling and ecosystem functioning, with potential implications for sustainable development of hydropower worldwide.

Food processing optimization can enhance the nutrient bioavailability, storage time, and stability of convenience foods. Baking is a heat and mass transfer process with a high impact on the shelf-life of the obtained product, a small variation in the parameters during baking can lead to significant changes in the end baked product, as it significantly affects the food nutrient profile and bioactive compounds. Response surface methodology (RSM) was used for mapping a response surface over a particular region of interest of baking conditions. The combined effect of the two factors (baking temperature and time) on the selected quality and bioactive parameters as dependent factors was evaluated in order to predict the optimal baking conditions which can facilitate the extended shelf-life of the product through maximizing the antioxidant bioactive properties. This design was used to develop models to predict the effect of the temperature and time baking profile and select those conditions where the quality and bioactive parameters reached a balance to obtain pulse snacks with a high quality, enhanced bioactive properties, and thus a longer shelf-life. Simultaneous optimization by the desirability function showed that a maximum temperature of 210 &deg, C and a time of 14 min were the optimum conditions to produce a pulse-based snack with high antioxidant-antihypertensive activity and nutritional quality.

With the ever-increasing world population, an extra 1.5 billion mouths need to be fed by 2050 with continuously dwindling arable land. Hence, it is imperative that extra food come from the marginal lands that are expected to be unsuitable for growing major staple crops under the adverse climate change scenario. Crop diversity provides right alternatives for marginal environments to improve food, feed, and nutritional security. Well-adapted and climate-resilient crops will be the best fit for such a scenario to produce seed and biomass. The minor millets are known for their high nutritional profile and better resilience for several abiotic stresses that make them the suitable crops for arid and salt-affected soils and poor-quality waters. Finger millet (Eleucine coracana) and foxtail millet (Setaria italica), also considered as orphan crops, are highly tolerant grass crop species that grow well in marginal and degraded lands of Africa and Asia with better nutritional profile. Another category of grains, called pseudo-cereals, is considered as rich foods because of their protein quality and content, high mineral content, and healthy and balance food quality. Quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.), and buckwheat (Fagopyrum esculentum) fall under this category. Nevertheless, both minor millets and pseudo-cereals are morphologically different, although similar for micronutrient bioavailability, and their grains are gluten-free. The cultivation of these millets can make dry lands productive and ensure future food as well as nutritional security. Although the natural nutrient profile of these crop plant species is remarkably good, little development has occurred in advances in molecular genetics and breeding efforts to improve the bioavailability of nutrients. Recent advances in NGS have enabled the genome and transcriptome sequencing of these millets and pseudo-cereals for the faster development of molecular markers and application in molecular breeding. Genomic information on finger millet (1,196 Mb with 85,243 genes); S. italica, a model small millet (well-annotated draft genome of 420 Mb with 38,801 protein-coding genes); amaranth (466 Mb genome and 23,059 protein-coding genes); buckwheat (genome size of 1.12 Gb with 35,816 annotated genes); and quinoa (genome size of 1.5 Gb containing 54,438 protein-coding genes) could pave the way for the genetic improvement of these grains. These genomic resources are an important first step toward genetic improvement of these crops. This review highlights the current advances and available resources on genomics to improve nutrient bioavailability in these five suitable crops for the sustained healthy livelihood.

The aim of the present study was to determine changes in the physicochemical properties and toxicity of soil amended with sewage sludge (10 tdw/ha) or sewage sludge (10 tdw/ha) with biochar addition (2.5, 5 or 10% of sewage sludge). The study was carried out as a field experiment over a period of 18 months. Samples for analysis were taken at the beginning of the experiment as well as after 6, 12 and 18 months. The study investigated toxicity of the unamended soil, sewage sludge-amended soil and sewage sludge-amended soil with biochar addition towards Folsomia candida (collembolan test) and Lepidium sativum (Phytotoxkit F). Moreover, toxicity of aqueous extracts obtained from the tested soils towards Vibrio fischeri (Microtox®) and Lepidium sativum (elongation test) was determined. The study showed that addition of biochar to the sewage sludge and soil reduced leaching of nutrients (mainly phosphorus and potassium) from the amended soil. Biochar significantly reduced sewage sludge toxicity, exhibiting a stimulating effect on the tested organisms. The stimulating effect of biochar addition to the sewage sludge persisted throughout the entire experiment. Apart from the remediatory character of biochar, this is also evidence of its fertilizing character. In the tests with L. sativum (leachates and solid phase) and V. fischeri (leachates), increasing the rate of biochar in the sewage sludge increased root growth stimulation (L. sativum) and bacteria luminescence (V. fischeri). However, increasing biochar rate decreased F. candida reproduction stimulation, which could have been an effect of reduced nutrient bioavailability due to the biochar.

Altering diets is increasingly acknowledged as an important solution to feed the world’s growing population within the planetary boundaries. In our search for a planet-friendly diet, the main focus has been on eating more plant-source foods, and eating no or less animal-source foods, while the potential of future foods, such as insects, seaweed or cultured meat has been underexplored. Here we show that compared to current animal-source foods, future foods have major environmental benefits while safeguarding the intake of essential micronutrients. The complete array of essential nutrients in the mixture of future foods makes them good-quality alternatives for current animal-source foods compared to plant-source foods. Moreover, future foods are land-efficient alternatives for animal-source foods, and if produced with renewable energy, they also offer greenhouse gas benefits. Further research on nutrient bioavailability and digestibility, food safety, production costs and consumer acceptance will determine their role as main food sources in future diets.

Background: The interest in stable natural colorants for food applications continues to grow. A red pigment extracted from the leaf sheaths of a sorghum variety (Sorghum bicolor) with a high content of apigeninidin is widely used as a biocolorant in processed foods in West Africa. This study compared the colour and anthocyanin composition from traditional extraction methods to determine options for improvement and use of the red biocolorant from dye sorghum in the food sector.; Results: Sorghum biocolorant was commonly applied in fermented and heated foods. Traditional extraction methods predominantly differed in two aspects, namely the use of an alkaline rock salt (locally known as kanwu) and the temperature of the extraction water. Cool extraction using the alkaline ingredient was more efficient than hot alkaline and hot aqueous extractions in extracting anthocyanins. The apigeninidin content was three times higher in the cool and hot alkaline extracts than in the aqueous extract.; Conclusion: Cool and hot alkaline extractions at pH 8-9 were the most efficient methods for extracting apigeninidin from dye sorghum leaf sheaths. Broader use of the sorghum biocolorant in foods requires further research on its effects on nutrient bioavailability and antioxidant activity. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.

The global production of food crops is on increase but the perpetual accrual of demographic strain has posed a challenge toward the attainment of global food security. In spite of covering several milestones in enhancing global food production, in a total of 821 million people, one out of nine still sleeps with an empty stomach each night, and one in three has to face the evil of malnutrition. Comprehensively, the world hunger is appraised to have augmented since 2014, as assessed in terms of both percentage and the absolute number of population. Unambiguously, Africa had the highest prevalence of undernourishment, representing 27.4% of its entire population, whereas Asia accounts for 64% of the total malnourished people across the world. Surprisingly, India also serves as a home to one-fourth of all malnourished people worldwide, which makes this country a key focus for confronting the hunger on an international scale. Therefore, in a quest to increase food production, microbes can play tremendous role due to their various incredible potentials. The microflora associated with plants have fabulous potential to improve plant resilience and produce in farming systems. The judicial employment of microbes or their metabolites can heighten nutrient uptake and yield, control pests, and mitigate plant stress responses. The unhidden potential of microbes makes them potent biocontrol agents and promotes their application as biofertilizers and their role as agents for improving soil health along with their plant growth promotion attributes that warrant their employment in agroecosystems for enhancing crop production. Therefore, the present review targets different stratagems which advocate the role of microbes for enhancing the quality and quantity of the produce.

Food packaging has developed during recent years mainly due to increased demands of product safety, shelf-life extension, cost-efficiency, environmental issues, and consumer convenience. As traditional packaging has some limitation in further extension of shelf life, innovative food packaging concepts like active packaging are introduced to provide the mentioned extension and quality improvement. Packages in active packaging are able to interact with the environment and food and also perform a dynamic role in food preservation. In contrast, traditional food packages are passive barriers designed to delay the adverse effects of the environment on the food product. The integration of nanotechnology and food and beverage field brings about food taste, color, flavor, texture and consistency enhancement; food nutrient bioavailability and absorption improvement; and likewise progression of food packaging’s mechanical, barrier, and antimicrobial properties. Certainly, feasibility of application and propagation of food nanopackaging is dependent on public perception and consumer’s acceptance. This issue is controlled by providing regulations and also by public informing of consumer to know the active nanopackaging. This chapter describes active food packaging and nanomaterials, which improve packaging properties like superior barrier properties, mechanical strength, flexibility, and stability. The other section of this chapter discusses safety issues and also environmental and health concerns of nanopackaging.

The production of poultry products with minimal negative impact on the world's environment is critical to sustainability of one of our most important sources of high quality animal protein. With respect to poultry nutrition, maximizing nutrient bioavailability of the diets and formulating those diets to precisely meet the bird's growth requirements at any given time is perhaps one of the most important aspects of environmental, social and economic sustainability. This chapter explores the evolution of the National Research Council's Nutrient Requirements of Poultry through the most recent 1994 edition. Today's modern breeds of production poultry are genetically much different than they were half a century ago and their diets have changed correspondently. During the 1940's we fed just a few different diets to poultry, primarily a grower diet and a layer diet with similar concentrations of dietary protein and energy. Today we feed both broilers and laying hens many different diets throughout their respective production periods in an attempt to be as precise as possible at meeting the optimal nutrient requirements for growth and reproduction without overfeeding and negatively affecting the environment. The availability of crystalline amino acids, growth promoters, probiotics, prebiotics, effective exogenous enzyme products, and new ideas on formulating diets with optimal amounts and proportions of proteinogenic amino acids have all contributed to the goal of sustainable poultry production with minimum environmental impact.

In the past, nutrition research has focused on single food components, such as individual vitamins and macronutrients, and how they impact on human health. This ‘reductionist’ approach has been responsible for many of the major advancements in nutritional science but has some limitations. Notably, it fails to consider how nutrients and foods interact when consumed as part of the whole diet. Foods are a complex mixture of nutrients that sit within diverse physical structures and this is collectively known as the ‘food matrix’. The food matrix is important to consider, as the overall structure of the food, the spatial organisation of the nutrients and structures within it, and how these interact with each other, impact nutrient bioavailability, absorption, and digestion and, ultimately, health. The dairy food matrix is unique in many ways and differs across the dairy food category. This chapter examines the concept of the dairy food matrix, looking specifically at how it differs across different types of dairy foods, and examines evidence regarding the effect of the dairy matrix on health. Exploring the relationship between the food matrix and health is complementary to the reductionist approach to nutrition and is needed to inform evidence-based dietary guidelines.

We aimed to evaluate the effect of multi-ingredient nutritional supplementation, with and without exercise training, on cognitive function in healthy older men. Forty-nine sedentary men [age: 73 ± 6 years (mean ± SD); body mass index: 28.5 ± 3.6 kg/m2] were randomized to consume a supplement (SUPP n = 25; 1500 mg n-3 polyunsaturated fatty acids, 30 g whey protein, 2.5 g creatine, 500 IU vitamin D, and 400 mg calcium) or control beverage (CON n = 24; 22 g maltodextrin) twice daily for 20 weeks consisting of Phase 1: SUPP/CON followed by Phase 2: 12-week resistance exercise training plus high-intensity interval training, while continuing to consume the study beverages (SUPP/CON + EX). At baseline, 6 weeks, and 19 weeks we assessed cognitive function [Montréal Cognitive Assessment (MOCA)], memory [word recall during the Rey Auditory Verbal Learning Test (RAVLT)], executive functions (working memory inhibition control), and nutrient bioavailability. We did not observe changes to any aspect of cognitive function after Phase 1; however, significant improvements in the following cognitive function outcomes were detected following Phase 2: MOCA scores increased (6 weeks: 23.5 ± 3.3 vs. 19 weeks: 24.4 ± 2.5, p = 0.013); number of words recalled during the RAVLT increased (6 weeks: 6.6 ± 3.6 vs. 19 weeks: 7.6 ± 3.8, p = 0.047); and reaction time improved (6 weeks: 567 ± 49 ms vs. 19 weeks: 551 ± 51 ms, p = 0.002). Although between-group differences in these outcomes were not significant, we observed within-group improvements in composite cognitive function scores over the course of the entire study only in the SUPP group (Δ = 0.58 ± 0.62, p = 0.004) but not in the CON group (Δ = 0.31 ± 0.61, p = 0.06). We observed a progressive increase in n-3 index, and a concomitant decrease in the ratio of arachidonic acid (ARA) to eicosapentaenoic acid (EPA) within erythrocyte plasma membranes, in the SUPP group only. At week 19, n-3 index (r = 0.49, p = 0.02) and the ARA:EPA ratio (r = -0.44, p = 0.03) were significantly correlated with composite cognitive function scores. Our results show that 12 weeks of RET + HIIT resulted in improved MOCA scores, word recall, and reaction time during an executive functions task; and suggest that a multi-ingredient supplement combined with this exercise training program may improve composite cognitive function scores in older men possibly via supplementation-mediated alterations to n-3 PUFA bioavailability. Clinical Trial Registration: http://www.ClinicalTrials.gov, identifier NCT02281331.

Purpose Due to the high prevalence of malnutrition and iron-deficiency anaemia in children and women, the purpose of this paper is the development and nutritional evaluation of food products supplemented with niger seeds. Design/methodology/approach Three products, namely, atta ladoo, mathi and salty biscuits, were developed using standardized recipes with different levels of niger seeds. These products were organoleptically evaluated by a trained panel of 12 judges using an eight-point hedonic rating scale. Nutritional evaluation was also carried out to draw comparison between the developed product and its control counterpart. Proximate composition, in vitro protein digestibility and iron estimation were carried out using standard methods. Findings The findings revealed that the products supplemented with niger seeds at a level of 20 per cent were acceptable. The supplemented products were found to have higher protein (13-15 per cent), fat (20-31 per cent), fibre (4.5-5.7 per cent) and iron (11.8-16.1 mg/100 g) content as compared to their control (0 per cent supplementation) counterparts. Along with that, addition of niger seeds resulted in significant (p < 0.05) increase in the in vitro protein digestibility of the supplemented products. Research limitations/implications Further, the feeding trials can be conducted by using formulated products so as to check the nutrient bioavailability of these products. Originality/value Keeping in view the economic and nutritional benefits of niger seeds, the products supplemented with them can be incorporated in daily diet so as to enhance the nutritional status of an individual. While niger seeds have been used in the animal’s and bird’s feed, limited research has focused on their use in food products used for human consumption in daily diet. Further, their nutritional role in the human diet has not been explored much.

The sensory properties of food influence food choice, digestion and metabolism. The properties arising from a food’s form, in particular, can alter nutritional outcomes through multiple mechanisms operating at cognitive, orosensory, gastric and intestinal levels of food processing. Expectations regarding a food’s form can influence satiety, sensory ratings of products, digestive processes and post-absorptive metabolism. In the oral cavity, the structure of food influences mastication efforts affecting appetite and energy and nutrient bioavailability in the GI tract. In the GI tract, the physical form of food influences gastric emptying, intestinal transit time and nutrient absorption. Hence, the physical form of food holds important implications for ingestive behavior and health outcomes.

Malnutrition is a major health problem especially in many developing nations. Ironically, communities that suffer from undernourishment especially in rural areas often have plenty of nutritious wild foods. However, stigma against such foods, limited seasonal availability, limited or no diversification of such foods can be hindrance to the consumption and all-year accessibility of these foods. This project has developed and demonstrated simple, affordable processes to potentially produce dried soups containing mopane worms, an edible insect common in arid and semi-arid southern African countries. The manufacturing of these pre-mixes requires relatively simple, easy to use equipment to process the raw materials. The enhanced protein content and possibly quality of the developed products can be beneficial especially to people who have less access to meat products. This piece has demonstrated the enhancement of nutrition by making “scary-looking” worms become part of our meals without seeing its presence. The potential use of the developed products depends on pending consumer sensory tests, nutrient bioavailability and technology transfer uptake and ultimately its commercialisation by Small and Medium Enterprises.

Insufficient intakes of minerals (such as iron, calcium, and zinc) and vitamins cause major global health problems, which can be alleviated by food fortification or supplementation. By decreasing the particle size (i.e., increasing the specific surface area) down to the nanoscale the bioavailability can be enhanced, but this may also result in adverse effects such as higher toxicity. In this chapter we describe the recent developments of nanosized mineral and vitamin compounds and their potential in the food industry. The chapter gives a brief overview of synthesis techniques of nanofortificants and in vivo and in vitro assessment methods of nutrient bioavailability and stability. A literature review of the latest developments of nutritional nanocompounds in research is given. The chapter finishes with a critical discussion of the major challenges for routine application of nanocompounds in the food industry, followed by conclusions and future research.

The present work proposes using the ultrasound technology to incorporate microencapsulated nutrients during pre-treatments for drying of food products. Both hydrophilic and lipophilic nutrients were evaluated: incorporation of microcapsules of iron (obtained by spray drying using maltodextrin as wall material) and carotenoids (obtained by hot emulsification and solidification using hydrogenated palm oil as wall material). The ultrasound pre-treatment was applied in water and ethanol, where the microcapsules were dispersed, and food samples were immersed. Pumpkin and apple were selected as suitable food material to perform the iron and carotenoid incorporation, respectively. Ultrasound allowed more homogeneous iron incorporation in pumpkin. The iron content increased more than 1000% in pre-treated samples compared to control. In the same manner, carotenoid content increased in about 430% when ultrasound was applied. After drying, the carotenoid content decreased by 65% in control samples. However, better carotenoid retention was obtained after drying in ultrasound processed samples. The results show that pre-treatment with ultrasound can be used to incorporate nutrients into the food matrix, increasing not only the incorporated quantity but also promoting their preservation. Nevertheless, future studies must be performed to determine the nutrient bioavailability and bioaccessibility.

An improved nutritional status is believed to be a cost-effective strategy for reducing mortality, morbidity, and risks of chronic diseases. However, much of the scientific evidence to support the benefits of nutrients for health maintenance lack consistency and validity. Study designs, methodologies, tools, and funding priorities for nutrition research are evolving to better address key knowledge gaps impacting the science. Some examples include (1) development of new tools to improve assessments of dietary intake, (2) identification and validation of improved biomarkers for determining nutrition status, (3) enhancement of omics technologies to better map the interrelationships between intake (via supplement or food) and true nutrient bioavailability, and (4) improved study designs to better address phenotypic variations in nutrient requirements. To adequately address these and other knowledge gaps, funding opportunities have expanded beyond isolated federal agency initiatives to include more interagency collaborations, public-private partnerships, and international collaborations. The broader scope of collaborations is expected to promote greater opportunities for nutrition researchers to participate in the sharing and analysis of biomedical big data. Capitalizing on access to and the use of biomedical big data may facilitate investigations of the full complexities of the human ecosystem with respect to the nutrition sciences. Provided here is an overview of the funding priorities and trends as they relate to the key knowledge gaps impacting nutrition sciences to date.

Urbanization, emergence, and prominence of diseases and ailments have led to conscious and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one type of food with an array of nutritionally important and healthy constituents, including carotenoids, inulin, β-glucan, lignans, vitamin E-related compounds, tocols, phytosterols, and phenolic compounds, which are beneficial for human consumption. They not only provide nutrition, but also confer health promoting effects in food, such as anti-carcinogenic, anti-microbial, and antioxidant properties. Fermentation is a viable processing technique to transform whole grains in edible foods since it is an affordable, less complicated technique, which not only transforms whole grains but also increases nutrient bioavailability and positively alters the levels of health-promoting components (particularly antioxidants) in derived whole grain products. This review addresses the impact of fermentation on phenolic compounds and antioxidant activities with most available studies indicating an increase in these health beneficial constituents. Such increases are mostly due to breakdown of the cereal cell wall and subsequent activities of enzymes that lead to the liberation of bound phenolic compounds, which increase antioxidant activities. In addition to the improvement of these valuable constituents, increasing the consumption of fermented whole grain cereals would be vital for the world’s ever-growing population. Concerted efforts and adequate strategic synergy between concerned stakeholders (researchers, food industry, and government/policy makers) are still required in this regard to encourage consumption and dispel negative presumptions about whole grain foods.

Modern food technology allows designing products aiming to simulate and replace traditional food. In affluent societies there is a rising tendency to consume foods derived from plants including milk imitations or plant drinks based on cereals, nuts, legumes, oil seeds or other plant families. Herein we review production and composition of such drinks, summarize consumers’ motivations to change from milk to plant drinks and highlight nutritional and health implications of consuming plant drinks instead of milk, in particular if non-fortified and if consumed by infants, children, adolescents and the elderly. Whereas the macronutrient concentrations of some plant drinks (soy) may approach in some cases (protein) that of cow’s milk, the nutritional quality of most plant drinks, e.g., the biological value of protein and the presence and amount of vitamins and essential minerals with high bioavailability does not. If cow’s milk is exchanged for non-fortified and non-supplemented plant drinks consumers may risk deficiencies of calcium, zinc, iodine, vitamins B2, B12, D, A, and indispensable amino acids, particularly in infants and toddlers who traditionally consume significant portions of milk. The vegetable nature, appearance and taste of such plant drinks may be appealing to adult consumers and be chosen for adding variety to the menu. However, in young children fed exclusively such plant drinks severe metabolic disturbances may occur. Parents, dietitians, physicians and consumers should be aware of such potential risks, if non-fortified plant drinks are consumed instead of milk.

Objective The purpose of this paper was to review the literature regarding the mechanisms leading to degeneration in intervertebral disks and to discuss contributing mechanical and biological factors. Methods The inclusion criteria for the literature review were research studies conducted in the last 3 decades with free full-text available in English. Review articles and articles pertaining to temporomandibular joints and joints of the body other than the intervertebral disk were excluded. The following databases were searched: PubMed, EBSCOhost, and Google Scholar through September 9, 2016. Results A total of 57 articles were used in this review. Intervertebral disk cells require glucose for sustainability and oxygen to synthesize matrix components. Nutrients enter the disk via 2 vascular supply routes: capillary beds of end plates and the peripheral annulus fibrosus. Solute size, shape and charge, compression, and metabolic demand all influence the efficiency of nutrient transport, and alterations of any of these factors may have effects on nutrient transport and, potentially, disk degeneration. Conclusions Progressive nutrient transport disruptions may actively contribute in advancing the phases of degenerative disk disease. Such disruptions include dysfunctional loading and spinal position, lack of motion, high frequency loading, disk injury, aging, smoking, an acidic environment, and a lack of nutrient bioavailability.

Short-rotation forestry systems provide a range of ecosystem goods and services, yet the effects of intensive management on soil invertebrate community composition and ecosystem functioning are relatively unknown. Using an established eucalypt plantation study system, we investigated the effects of irrigation and inorganic fertilisation, and a dual fertilisation and irrigation treatment, on soil invertebrate abundance and community composition. Additionally, plant root simulator probes were used to estimate the effect of these interactions on nutrient bioavailability as a proxy for ecosystem functioning. Fertilisation reduced soil mite and nematode abundance when applied with irrigation, likely due to the increased solubilisation of inorganic fertilisers in water-limited soils. However, differences in soil invertebrate abundances were not associated with changes in plant nutrient bioavailability. Our findings suggest that high input systems can maintain productivity at the expense of shifts in the soil faunal community, which creates a “lock-in”, whereby there is a continuous need for artificial inputs in order to maintain productivity. Reliance on artificial inputs may reduce the soil’s intrinsic capacity to maintain natural ecosystem function in the longer term and should therefore be considered in plantation planning and management.

Food structure research has historically focused on building and stabilizing specific structural elements. Precise execution of unit operations in food processing is required to ensure consistent structure formation, but does not explain why a particular structure is desirable. The pattern by which food structure breaks down during oral processing, generating texture, flavor and taste, determines the acceptability of a food. However, breakdown patterns and textural perception associated with desirable food qualities are not well understood. Food materials are classified based on their physical state (liquids, semisolids or solids) and interactions with surfaces (adhesive or nonadhesive). Physical and chemical processes during oral processing are used to further characterize each food category. Typical processes include particle reduction, dissolution, hydration, removal of food from oral surface and bolus formation. This review presents a framework for classifying food materials and material transformations during oral processing in order to identify their contributions to texture perception. Practical Applications There is a constant desire to reformulate or modify foods based on economic, sustainability, health and dietary considerations. One goal of a reformulated food is to change the composition but cause no significant changes in flavor, taste and textural properties associated with desirability. An alternative goal is to modulate a specific textural element to make the food more acceptable to a target population (e.g., those with compromised chewing ability). Both goals require an understanding of the fundamental elements that cause specific textural properties. This manuscript presents an overview of how the breakdown of food structure during oral processing generates the cognition of textural properties. Once textural properties are understood based on specific elements of structural transitions, this will allow for development of textures for specific market segments (e.g., vegan, gluten free or swallowing disorders) as well as the ability to control nutrient bioavailability and flavor release.

Resumen Se entiende por nutrición enteral la administración de nutrientes químicamente definidos y parcial o totalmente metabolizados a través del tubo digestivo, por boca o por sonda, para conseguir un aporte nutricional adecuado y eficaz. Actualmente, la nutrición enteral se considera la primera opción cuando se precisa nutrición artificial, y se reserva la nutrición parenteral para los casos en que la nutrición enteral es insuficiente o imposible. Las fórmulas enterales se agrupan, en primer lugar, según su composición, con aporte completo o no de nutrientes, forma de aporte y porcentaje proteico, densidad calórica y contenido y tipo de fibra y, en segundo lugar, según su utilización, general o específica. Pueden ser poliméricas, oligoméricas, órgano-específicas, terapéuticas, suplementos y módulos nutricionales. En todas estas formulaciones es posible realizar innovaciones basadas en el conocimiento de la fisiopatología de las enfermedades, de la composición y de las funciones de los ingredientes alimentarios que contienen nutrientes y compuestos bioactivos que ejercen efectos específicos sobre el huésped y de la tecnología de tratamiento aplicable para asegurar la mejor biodisponibilidad de los nutrientes. Este trabajo revisa algunos de los ingredientes funcionales más importantes utilizados actualmente para la innovación de productos de utilidad en nutrición enteral, así como sus efectos fisiológicos y bioquímicos en el tratamiento de diversas patologías.

Research on the use of various parts of the Moringa oleifera Lam. plant (M. oleifera) as a nutritional and neutraceutical resource for human and animal diets has increased in recent years, emanating from the widespread use of the plant in traditional cuisines and medicinal remedies in several regions of the world. Analytical studies have identified M. oleifera as an important source of essential nutrients; rich in protein, essential amino acids, minerals, and vitamins, with a relatively low amount of antinutrients. It is also a rich source of other bio active compounds including flavonoids and phenolic compounds; with several studies detailing demonstrated in vitro and in vivo functional properties, most substantially, antioxidant activities. Moringa oleifera consumption has been reported to improve the health status, feed conversion efficiency, growth performance and product quality of several livestock species, at dietary inclusion rates generally not exceeding 5% of total dry matter intake. Fortification of processed foods with M. oleifera has been reported to increase nutritional value, some organoleptic properties, oxidative stability and product shelf life; with a notable need for further analytical and consumer studies in the development of these products. There is a paucity of literature detailing clinical studies, nutrient bioavailability, toxicity and the mode of action of the bioactive compounds to which the health claims associated with M. oleifera consumption are attributed. Many of these are not yet fully understood; therefore more research in these areas is required in order to fully utilize the potential benefits of this plant in human and livestock nutrition.

The purpose of this review is to clarify the definition of "natural" as it pertains to commercial pet food and to summarize the scientific findings related to natural ingredients in pet foods and natural diets on the impact of pet health and physiology. The term "natu- ral," when used to market commercial pet foods or pet food ingredients in the United States, has been defined by the Association of American Feed Control Officials and requires, at minimum, that the pet food be preserved with natural preservatives. However, pet owners may con- sider natural as something different than the regulatory definition. The natural pet food trend has focused on the inclusion of whole ingredients, including meats, fruits, and vegetables; avoiding ingredients perceived as heav- ily processed, including refined grains, fiber sources, and byproducts; and feeding according to ancestral or instinc- tual nutritional philosophies. Current scientific evidence supporting nutritional benefits of natural pet food prod- ucts is limited to evaluations of dietary macronutrient profiles, fractionation of ingredients, and the processing of ingredients and final product. Domestic cats select a macronutrient profile (52% of ME from protein) similar to the diet of wild cats. Dogs have evolved much dif- ferently in their ability to metabolize carbohydrates and select a diet lower in protein (30% of ME from protein) than the diet of wild wolves. The inclusion of whole food ingredients in natural pet foods as opposed to fraction- ated ingredients may result in higher nutrient concentra- tions, including phytonutrients. Additionally, the pro- cessing of commercial pet food can impact digestibility, nutrient bioavailability, and safety, which are particularly important considerations with new product formats in the natural pet food category. Future opportunities exist to better understand the effect of natural diets on health and nutrition outcomes and to better integrate sustainable practices in the production of natural pet foods.

One of the methods to evaluate the efficiency in the production of foods is using exergy, the share of useful energy, and exergy analysis. In this paper, we propose a link between exergy analysis and nutrition to account for the exergy efficiency (exergy of output per exergy of input) in the metabolism of nutrients from foods in the human body. For this, we analyzed the exergy efficiency of four different chains of carbohydrate-rich products based on semi-industrial preparation processes and we included nutrient bioavailability through the use of several bioavailability indicators, including the glycemic index and protein digestibility. The least exergy efficient chain changed when not only looking at the exergy losses of the food processing chains, but also including the bioavailability and conversion of nutrients into adenosine triphosphate (ATP), the main molecule for energy storage in the body. When including only the processing chain, white bread presented the highest exergy loss, whereas the lowest values pointed to the spaghetti chain when also including metabolism both because of its preprocessing chain and its low bioavailability. In contrast, cooked potatoes were found to be an efficient source of ATP due to both a high metabolic efficiency and low process exergy losses. The carbohydrate bioavailability had a strong influence on the overall exergy efficiency of the studied cases, which shows the importance of including bioavailability aspects in the sustainability assessment of industrial food processing chains.

Food nanotechnology encompasses applications related to development of new functional materials (for protection and delivery of food bioactive compounds) and packaging applications (for improved food safety and biosecurity). In recent years, the delivery of micronutrients and nutraceuticals at nanoscale has been widely studied as these systems have the potential to improve the solubility, stability and bioavailability of food bioactives to a greater extent. The nanodelivery systems typically consist of the food bioactive compound encapsulated and stabilized in food grade ingredients, such as lipids, proteins or polysaccharides with diameters ranging from 10 nm to 1000 nm. The solubility and permeability characteristics of the nutrient to be encapsulated play a crucial role in selection of a suitable nanodelivery system. Lipid-based delivery systems such as nanoemulsions, solid lipid nanoparticles, nanoliposomes and micelles are widely studied for the delivery of lipophilic bioactive compounds. On the other hand, the hydrophilic bioactives are delivered through protein; polysaccharide or biopolymer-based colloidal nanosystems, such as hydrogels, nanogels and polymer nanoparticles. This chapter discusses on the techniques for nanoencapsulation of nutrients along with various nanodelivery systems. Further, the nutrient bioavailability enhancement of nanodelivery systems is also discussed in detail.

Made available in DSpace on 2022-04-29T08:32:40Z (GMT). No. of bitstreams: 0 Previous issue date: 2016-12-01 Background: Preventing the development of iron deficiency anemia during infancy requires the appropriate complementary foods with high energy, nutrient density, and adequate iron content, as well as high nutrient bioavailability. We aimed to evaluate iron intake, bioavailability, and absorption from foods, in healthy infants and toddlers at a Well Child Clinic. Methods: This observational, cross-sectional, descriptive study evaluated 96 consecutive infants and toddlers, 6 to 12 months of age (group I) and 13 to 36 months of age (group II) that were brought for regular pediatric visits and introduced to complementary foods. Quantitative 24-h dietary recalls were obtained, and iron intakes quantified for lunch and dinner. Iron bioavailability and absorption were calculated and analyzed by Monsen’s and FAO/WHO’s methods according to enhancing factors: meat, poultry, and fish (MPF) and vitamin C. Results: There were no significant differences in demographic, clinical, and anthropometric variables between groups. Vitamin C intake was not different between groups, but MPF was significantly lower in group I. The proportion of children with recommended RDA iron intake was lower (p < 0.05) in group I (16 %) than that in group II (47 %). Group I had lesser MPF intake and iron absorption and a higher proportion of children with low bioavailability in lunch and dinner when compared to group II (p < 0.05). Conclusions: Inclusion of low-cost meat, especially chicken meat and vitamin C-rich foods, at the same meal, both in lunch and dinner, would be of particular advantage to ensure an adequate intake of bioavailable iron during complementary feeding. Department of Pediatrics Botucatu Medical School Sao Paulo State University Public Health Department Botucatu Medical School Sao Paulo State University Departamento de Pediatria Faculdade de Medicina de Botucatu UNESP, Campus Universitário Rubião Júnior, s/n Department of Pediatrics Botucatu Medical School Sao Paulo State University Public Health Department Botucatu Medical School Sao Paulo State University Departamento de Pediatria Faculdade de Medicina de Botucatu UNESP, Campus Universitário Rubião Júnior, s/n

Probiotics, defined as live microorganisms which when consumed in adequate amounts confer a health benefit on the host, are a common part of our daily diet. Since their conception in the early 20th century, the health benefit applications of probiotics have been expanding, culminating in the recent challenge of health claim substantiation in Europe. This paper highlights the different application areas of probiotics, introduces the use of non-viable microorganisms to confer health benefits, and explains the recent regulatory challenges surrounding probiotics. It then describes in detail the different stages in the development of food products containing probiotic bacteria starting from the selection of suitable strains for industrial production. The description of production of probiotic powders with specific focus on strategies to maintain high viability during drying and storage then follows. The paper finishes with a discussion of probiotic stability in liquid products, followed by a description of the use of probiotics to improve nutrient bioavailability and digestibility of the food products, which they ferment or biotransform.

This paper, based on the symposium “Real-World Nutritional Translation Blended With Food Science,” describes how an integrated “farm-to-cell” approach would create the framework necessary to address pressing public health issues. The paper describes current research that examines chemical reactions that may influence food flavor (and ultimately food consumption) and posits how these reactions can be used in health promotion; it explains how mechanical engineering and computer modeling can study digestive processes and provide better understanding of how physical properties of food influence nutrient bioavailability and posits how this research can also be used in the fight against obesity and diabetes; and it illustrates how an interdisciplinary scientific collaboration led to the development of a novel functional food that may be used clinically in the prevention and treatment of prostate cancer.

By identifying the relationship between calcium location in the plant cell and nutrient bioavailability, the plant characteristics leading to maximal calcium absorption by humans can be identified. Knowledge of plant cellular and molecular targets controlling calcium location in plants is emerging. These insights should allow for better strategies for increasing the nutritional content of foods. In particular, the use of preparation-free elemental imaging technologies such as synchrotron X-ray fluorescence (SXRF) microscopy in plant biology may allow researchers to understand the relationship between subcellular location and nutrient bioavailability. These approaches may lead to better strategies for altering the location of calcium within the plant to maximize its absorption from fruits and vegetables. These modified foods could be part of a diet for children and adults identified as at-risk for low calcium intake or absorption with the ultimate goal of decreasing the incidence and severity of inadequate bone mineralization.

Consumption of flaxseed has been increased due to its possible functional properties in health. However, its chronic consumption may offer risks considering the effects of lignans in men and in pregnant women, as well as the existence of other phytochemicals and toxic factors with adverse health effects in the seed. The present review focuses on the growing body of evidence on the potential health benefits of flaxseed in humans, with supporting evidence from human and animal studies. It also raises questions that provide input for future research on the effects of flaxseed ingestion in terms of nutrient bioavailability and human fertility.

Background Codex documents may be used as educational and consensus materials for member governments. Also, the WTO SPS Agreement recognizes Codex as the presumptive international authority on food issues. Nutrient bioavailability is a critical factor in determining the ability of nutrients to provide beneficial effects. Bioavailability also influences the quantitative dietary requirements that are the basis of nutrient intake recommendations and NRVs. Health claims Codex, EFSA and some national regulatory authorities have established guidelines or regulations that will permit several types of health claims. The scientific basis for claims has been established by the US FDA and EFSA, but not yet by Codex. Evidence-based nutrition differs from evidence-based medicine, but the differences are only recently gaining recognition. Health claims on foods may provide useful information to consumers, but many will interpret the information to mean that they can rely upon the food or nutrient to eliminate a disease risk. Nutrient reference values NRVs are designed to provide a quantitative basis for comparing the nutritive values of foods, helping to illustrate how specific foods fit into the overall diet. The INL-98 and the mean of adult male and female values provide NRVs that are sufficient when used as targets for individual intakes by most adults. World Trade Organization agreements WTO recognizes Codex as the primary international authority on food issues. Current regulatory schemes based on recommended dietary allowances are trade restrictive. A substantial number of decisions by the EFSA could lead to violation of WTO agreements.

The purpose of this paper is to provide guidance for evaluating the safety of enzyme preparations used in animal feed. Feed enzymes are typically added to animal feed to increase nutrient bioavailability by acting on feed components prior to or after consumption, i.e., within the gastrointestinal tract. In contrast, food processing enzymes are generally used during processing and then inactivated or removed prior to consumption. The enzymes used in both applications are almost always impure mixtures of active enzyme and other metabolites from the production strain, hence similar safety evaluation procedures for both are warranted. We propose that the primary consideration should be the safety of the production strain and that the decision tree mechanism developed previously for food processing enzymes (Pariza and Johnson, 2001) is appropriate for determining the safety of feed enzymes. Thoroughly characterized non-pathogenic, non-toxigenic microbial strains with a history of safe use in enzyme manufacture are also logical candidates for generating safe strain lineages, from which additional strains may be derived via genetic modification by traditional and non-traditional strategies. For new feed enzyme products derived from a safe strain lineage, it is important to ensure a sufficiently high safety margin for the intended use, and that the product complies with appropriate specifications for chemical and microbial contamination.

Whole grains provide a wide range of nutrients and phytochemicals that optimize health. Epidemiologic studies support the protectiveness of whole grain consumption for cardiovascular disease and cancer. Dietary guidance endorses increased whole grains in our diet. A crucial question remaining is the effect of processing of whole grains on their content of nutrients and phytochemicals. Although processing is often considered to be a negative attribute in nutrition, and some forms of processing reduce nutritional value, many factors support the importance of processing of grains to enhance grain consumption. First, whole grains as harvested are generally not consumed directly by humans but require some processing prior to consumption. While refining, that is, removal of the bran and the germ, reduces the nutrient content of grain, milling of grains otherwise concentrates desirable grain components and removes poorly digested compounds and contaminants. Cooking of grains generally increases digestibility of nutrients and phytochemicals. Studies in both animal models and humans support the notion that processed grains are often nutritionally superior to unprocessed grains, probably because of enhanced nutrient bioavailability in processed grains. Processing of grains also provides shelf-stable products that are convenient and good tasting for consumers.

This study aimed to determine the osmolality that peripheral venous endothelial cells can tolerate and to clarify the relationship between tolerance osmolality and duration of infusion. Nutrient solutions of 539-917 mOsm/kg, prepared to have no acidic effect, were infused into rabbit ear veins, and the veins were examined histopathologically. In each experiment of 8-, 12-, or 24-h infusion, the higher osmolality solutions caused some phlebitic changes, such as loss of venous endothelial cells, inflammatory cell infiltration, and edema; however, the lowest osmolality solution caused few changes. Infusion of 120 mL/kg of 814 mOsm/kg solution caused phlebitis at 5 or 10 mL.kg-1.h-1, however, the same volume of the same solution scarcely caused phlebitis at 15 mL.kg-1.h-1 because of the shortened infusion duration. These results suggest that the tolerance osmolality of peripheral venous endothelial cells with poor blood flow is about 820 mOsm/kg for 8 h, 690 mOsm/kg for 12 h, and 550 mOsm/kg for 24 h, and that the tolerance osmolality falls as the duration of infusion increases. In conclusion, hypertonic solutions should be infused at as high a rate as is clinically acceptable and compatible with nutrient bioavailability because increasing the infusion rate reduces the duration of infusion and phlebitis.

Personalized nutrition has been traditionally based on the adjustment of food and diet according to individual needs and preferences. At present, this concept is being reinforced through the application of state-of-the-art high-throughput technologies to help understand the molecular mechanisms underlying a healthy state. This knowledge could enable the adjustment of general dietary recommendations to match the needs of specific population groups based on their molecular profiles. The optimal development of evidence-based nutritional guidance to promote health requires an adequate assessment of nutrient bioavailability, bioactivity, and bioefficacy. To achieve this, reliable information about exposure to nutrients, their intake, and functional effects is required; thus, the identification of valid biomarkers using standardized analytical procedures is necessary. Although some nutritional biomarkers are now successfully used (eg, serum retinol, zinc, ferritin, and folate), a comprehensive set to assess the nutritional status and metabolic conditions of nutritional relevance is not yet available. Also, there is very limited knowledge on how the extensive human genetic variability influences the interpretation of these biomarkers. In this context, nutrigenomics seems to be a promising approach to identify new biomarkers in nutrition, through an integrative application of transcriptomics, proteomics, metabolomics, epigenomics, and nutrigenetics in human nutritional research.

Multiple micronutrient supplementation with Sprinkles powder and crushable Foodlets tablets may be effective means of controlling micronutrient deficiencies in infants. Their efficacy has not been tested in countries like Iran where wheat as the staple food may affect nutrient bioavailability. This study aimed to compare the efficacy of Sprinkles, Foodlets and the current supplement (Drops) for improving micronutrient status and growth among Iranian infants. Infants of 6–18 months of age, living in an urban district of Iran were randomised to receive daily Sprinkles (n=120), Foodlets (n=121) or Drops (n=121) for 4 months. Haemoglobin (Hb), serum ferritin, serum retinol, serum zinc, 25(OH) D concentration and anthropometry were assessed at baseline and at 4 months. Iron status improved with all treatments. Drops showed significantly greater changes in Hb and serum ferritin, though changes in anaemia prevalence were not different across groups. Infants having Foodlets and Sprinkles had significantly greater reductions in proportion of children with zinc deficiency compared with Drops. No significant differences in treatment effects were observed for mean serum 25(OH) D and retinol, or for growth of infants across groups. The study was the first efficacy trial with Sprinkles and Foodlets in the Middle East where wheat or rice is the principal complementary foods. Differences across treatment groups were largely consistent with supplement micronutrient composition for iron and zinc, with no benefit in this population for serum retinol, 25(OH) D, growth or anthropometric status. The trial identified trade-offs in combining multiple micronutrients in a single delivery mechanism.

Scientific evidence and consumer awareness of the importance of diet in combination with a healthy lifestyle has led to an increased focus on the nutritional evaluation of certain foods such as eggs. Nutritional evaluation includes the nutrient quantification (per 100 g or per portion) of the food, which conveys the contribution of the nutrient content to an individual's daily supply and the role played by the food as part of a balanced and healthy diet. With this in mind, this chapter describes the function of certain nutrients, taking into account beneficial or adverse effects of an average intake level. Based on this evaluation, the appropriate use of enrichment to improve the nutritional quality of eggs is discussed.

Bioenergetics is the study of energy partitioning within organisms while they strive to stay alive, grow, and reproduce; it examines processes at molecular and cellular levels, as well as those studied in whole organisms. It combines biochemical concepts with knowledge about the physiological principles that govern biological processes, to provide a factorial scheme to describe the fate of energy intake. Results from studies of bioenergetics are used to estimate the energy requirements of animals for performing a range of activities, to predict the growth of farmed animals, for the evaluation of feed ingredients and for the development of animal feeds.