RESUMEN
Anti-oxidant refers to such a kind of endogenous or exogenous compound that is able to retard or even prohibit in vivo or in vitro oxidation with only small amount being used. The study of anti-oxidants starts nearly 30 years ago, and the research on this topic in China almost begins simultaneously with that in the world. Gratifyingly, contributions on anti-oxidants from China researchers have rapidly increased in the recent decade as anti-oxidants have become a hot topic in biochemistry, pharmacology, food science, chemistry as well as other related disciplines. Anti-oxidants provide a specific viewpoint for clarifying pharmacological effects of Chinese medicinal herbs. For example, as a traditional Chinese medicinal herb, Panax ginseng C. A. Meyer is found to be a natural anti-oxidant resource. Meanwhile, some signaling pathways such as nuclear factor-κB (NF-κB), nuclear factor erythroid 2 related factor 2 (Nrf2), and Kelch-like ECH associated protein 1 (Keap1) are regarded to play an important role in anti-oxidant responses. These findings provide a substantial basis for understanding the pharmacological behaviors of Chinese medicinal herbs in view of regulating the aforementioned signaling pathways. Moreover, inhibition of reactive oxygen species (ROS) by supplementation of anti-oxidant becomes a popularly accepted idea in keeping health and treating diseases. Isolations of antio-xidative ingredients from medicinal herbs and foods lead to set up a large range of anti-oxidative compound libraries, and intake of anti-oxidants from foods may be the most efficient way for supplementing exogenous anti-oxidants. On the other hand, designing anti-oxidants with novel structures motivates organic and medicinal chemists to explore the structure-activity relationship, and then, to find novel structural features with anti-oxidative properties. Therefore, it is reasonable to believe that China researchers will donate more endeavors to obtain more achievements on anti-oxidants in the future.
Asunto(s)
Antioxidantes/química , Extractos Vegetales/química , Plantas/química , Animales , Antioxidantes/historia , Antioxidantes/farmacología , China , Tecnología de Alimentos/historia , Historia del Siglo XX , Historia del Siglo XXI , Humanos , FN-kappa B/genética , FN-kappa B/metabolismo , Extractos Vegetales/historia , Extractos Vegetales/farmacología , Transducción de SeñalRESUMEN
Periodically someone comes into a field and forces a change in direction, a paradigm shift. Owen Fennema was such a person in food science and technology. When he started his academic career, curricula in food science and technology had courses describing how to process plant produce and animal tissue into safer food with an extended shelf life. The "why" was often overlooked. Owen changed all that. He participated in and greatly contributed to a paradigm shift in teaching food science by editing one of the most important textbook series in food science and technology. In addition, his research on water and ice as they impacted the chemical, physical, and biological characteristics of plant and animal tissues extended the bounds of knowledge. He did the same for edible bilayers with research done in his laboratory. Who was this man, and how could he have such impact? Hopefully, this review provides some insights into Owen Fennema, Renaissance man.
Asunto(s)
Tecnología de Alimentos/historia , Inocuidad de los Alimentos , Historia del Siglo XXAsunto(s)
Publicaciones Seriadas/historia , Publicaciones Seriadas/tendencias , Agricultura/historia , Agricultura/tendencias , Tecnología de Alimentos/historia , Tecnología de Alimentos/tendencias , Historia del Siglo XX , Historia del Siglo XXI , Factor de Impacto de la Revista , Publicaciones Seriadas/normasAsunto(s)
Investigación Biomédica/historia , Ciencias de la Nutrición/historia , Rol Profesional , Agricultura/educación , Agricultura/historia , Distinciones y Premios , Investigación Biomédica/educación , Países en Desarrollo , Europa (Continente) , Tecnología de Alimentos/educación , Tecnología de Alimentos/historia , Historia del Siglo XX , Historia del Siglo XXI , Humanos , Liderazgo , Países Bajos , Trastornos Nutricionales/dietoterapia , Trastornos Nutricionales/historia , Trastornos Nutricionales/prevención & control , Trastornos Nutricionales/terapia , Ciencias de la Nutrición/educación , Recursos HumanosAsunto(s)
Granjas/historia , Enfermedades Transmitidas por los Alimentos/historia , Pinturas/historia , Inocuidad de los Alimentos , Tecnología de Alimentos/historia , Enfermedades Transmitidas por los Alimentos/microbiología , Enfermedades Transmitidas por los Alimentos/parasitología , Enfermedades Transmitidas por los Alimentos/virología , Historia del Siglo XX , Historia del Siglo XXI , Humanos , Estados UnidosAsunto(s)
Tecnología de Alimentos/tendencias , Salud , Ciencias de la Nutrición/tendencias , Adulto , Anciano , Anciano de 80 o más Años , Envejecimiento , Cognición , Dieta , Ácidos Grasos Omega-3 , Tecnología de Alimentos/historia , Jugos de Frutas y Vegetales , Alimentos Funcionales , Salud/historia , Historia del Siglo XX , Historia del Siglo XXI , Humanos , Yodo , Persona de Mediana Edad , Ciencias de la Nutrición/historia , Cloruro de Sodio Dietético , Complejo Vitamínico B , VitisAsunto(s)
Agricultura/historia , Culinaria/historia , Tecnología de Alimentos/historia , Ciencias de la Nutrición/historia , Distinciones y Premios , Selección de Profesión , Consultores , Culinaria/métodos , Productos Agrícolas/química , Productos Agrícolas/crecimiento & desarrollo , Alimentos , Comunicación en Salud , Promoción de la Salud , Historia del Siglo XX , Historia del Siglo XXI , Humanos , Satisfacción en el Trabajo , North Dakota , Política Nutricional , Satisfacción Personal , Gusto , Estados Unidos , Recursos HumanosRESUMEN
Breadfruit is best known in connection with an infamously failed project: the 1789 mutiny against the Bounty, commanded by William Bligh. However, four years later, Bligh returned to the Pacific and fulfilled his commission, delivering breadfruit and other Pacific foods to Caribbean plantations. Placing these plant transfers in the emerg- ing sciences of food and nutrition in the eighteenth century, this essay examines the broader political project of what would much later be called 'the welfare state; which motivated British officials' interest in experimenting with novel ingredients and recipes to cheaply nourish a range of dependent populations in institutional settings. Perhaps most strikingly, their nutritional recommendations borrowed directly from agricultural practices, particularly from new methods for feeding livestock in confinement.
Asunto(s)
Almshouses/historia , Artocarpus , Tecnología de Alimentos/historia , Alimentos/historia , Ciencias de la Nutrición/historia , Agricultura/historia , Alimentos/economía , Historia del Siglo XVIII , Humanos , Institucionalización/historia , Pobreza/historia , Clase Social/historia , Reino UnidoAsunto(s)
Tecnología de Alimentos , Hipertensión/historia , Obesidad/historia , Investigación , Tecnología de Alimentos/historia , Historia del Siglo XX , Historia del Siglo XXI , Humanos , Hipertensión/prevención & control , Italia , Masculino , Obesidad/prevención & control , Investigación/historiaRESUMEN
With an increasing world population, an increase in affluence and a substantial growth in the demand for high quality protein, the meat sector faces a fantastic but challenging century. New scientific knowledge, technology and creative minds are the main ingredients in order to reach out for this great opportunity. Efficiency all the way from breeding and farming to processing and dispatch is crucial for success. Technology has brought us far, and there is still a huge potential for increased efficiency by implementing best practices on a global scale. New challenges include: hyper flexible automation, more accurate and faster measurement systems and meeting special consumer demands already at the production line. Systems for optimal animal welfare will be even more important and sustainability is no longer a consumer trend but a license to operate. The scientific meat society must provide knowledge and technology so we together can reach out for a seemingly bright future.