A tumor extends its effects beyond its local site, and one such effect is cancer cachexia which is caused by a state of systemic inflammation in response to cancer. Though the prominent effect of cancer cachexia is seen on skeletal muscles, it shows deterioration in other organs' smooth muscle, adipose tissue, blood, bone marrow, liver, and immunity. Interleukin (IL)-6 plays an imminent role along with tissue necrosis factoralpha, IL-1 beta, interferon-gamma, myostatin, adiponectin, growth differentiation factor-15, activin A, etc. These cytokines through nuclear factor-kappa beta, mitogen-activated protein kinase, suppressor of mothers against decapentaplegic, and Janus activated kinase/signal transducer and activator of transcription pathway activate genes inducing ubiquitin-proteosome system and reactive oxidative species. Apart from these, they participate in causing anemia and immunosuppression. Adipose tissue acts as a source of cytokines and place of action of cytokines leading to lipolysis. Moreover, these cytokines act at the hypothalamic-pituitary-adrenal axis change metabolism and add to anorexia which already exists in cancer patients. The involvement of multiple cytokines necessitates the development and testing of anti-cytokines in combinations.
Snack foods are consumed around to globe due to their high nutrition, taste and versatility; however, the effects of various processing methods on quality, structure and oxidative properties are scare in the literature. This study aims to evaluate the effect of various processing methods (frying, baking and microwave cooking) on quality, structure, pasting, water distribution and protein oxidative properties of fish meat-based snacks. The results showed that the frying method induced a significantly (p < 0.05) higher expansion than baking and microwave methods. Texture in terms of hardness was attributed to the rapid loss of water from muscle fiber, which resulted in compact structure and the increased hardness in microwave cooking, whereas in frying, due to excessive expansion, the hardness decreased. The pasting properties were significantly higher in baking, indicating the sufficient swelling of starch granules, while low in microwave suggest the rapid heating, which degraded the starch molecules and disruption of hydrogen bonds as well as glycosidic linkage and weakening of granules integrity. The water movement assessed by Low Field Nuclear Magnetic Resonance (LF-NMR) showed that frying had less tight and immobilized water, whereas microwave and baking had high amounts of tight and immobilized water, attributing to the proper starch-protein interaction within matrix, which was also evidenced by scanning electron microscopy (SEM) analysis. The protein oxidation was significantly (p < 0.05) higher in frying compared to baking and microwave cooking. The findings suggest the endorsement of baking and microwave cooking for a quality, safe and healthy snacks.
Depression being the psychiatric condition with the highest societal costs in industrialized nations, it is necessary to collect research information on the role of nutrition in depression in order to provide recommendations and guide future health treatment. Observance of healthy dietary practices has been linked to decreased depression symptoms; however, it is unknown whether this is attributable to some or all of the components.The aim of this study was to conduct a systematic review of observational and systematic studies analyzing the association between dietary habits and depression in adolescents, adults, and older people. A variety of noncommunicable chronic illnesses and deaths have been linked to dietary and other lifestyle factors such as physical inactivity, cigarette use, and alcohol use.Several studies have found that older people are more likely to be malnourished and depressed, which can hurt their overall health and well-being. Early in life, proper nutrition is suggested as a factor that may have a significant impact on one's mental health. It is critical to identify changes in primary care practices in order to improve the quality of life and prevent complications.The systematic review included papers presenting human studies and published in English until January 2021, analyzing the association between dietary habits and mental health, while we studied a group of people of mixed ages. We included three systematic reviews, three cross-sectional studies, two cohorts, and one meta-analysis. According to the findings of our systematic review of observational studies, observational evidence suggests that both following a healthy diet, in particular incorporating vegetables and fruits, and avoiding a pro-inflammatory diet like junk foods, fast foods, and high meat intake may lower the risk of developing depressive symptoms or clinical depression. As a result, we recommend that the relationship between diet and depression should be investigated in prospective cohorts and randomized controlled studies that are well-designed and have more conclusive evidence regarding dietary involvement and depression.
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