Contribution of Different Food Types to Vitamin A Intake in the Chinese Diet

Li, Xue; Guo, Can; Zhang, Yu; Yu, Li; Ma, Fei; Wang, Xuefang; Zhang, Liangxiao; Li, Peiwu

doi:10.3390/nu15184028

Cited by 3 publications

(1 citation statement)

References 47 publications

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“…In previous studies, we investigated the phytosterol content in edible oils and the effect on phytosterol intake in the Chinese diet, followed by the contribution of tocopherols in common foods to the dietary intake of Chinese residents based on consumption data [14,15]. In addition, the vitamin A content in different foods was used to assess the vitamin A intake in an individual's daily diet [16].…”

Section: Introductionmentioning

confidence: 99%

Contributions of Common Foods to Resveratrol Intake in the Chinese Diet

Xu,

Fang,

et al. 2024

Foods

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Resveratrol is a polyphenolic compound with antioxidant and anti-inflammatory properties and therefore has potential health benefits for the prevention and treatment of a wide range of diseases, including cardiovascular disease, cancer, diabetes, and neurodegenerative diseases. The beneficial dose of resveratrol is between 30 and 150 mg. Although the health benefits of resveratrol have been extensively studied, resveratrol intake through the diet of residents in China remains unclear, which restricts the development of resveratrol-rich foods. In this study, a dietary assessment was conducted to reveal that the daily resveratrol intake by Chinese residents through common foods was only 0.783 mg, which was significantly below the beneficial dose. Among the main food types, fruits emerged as the primary source of resveratrol, contributing to 88.35% of the total intake. To improve resveratrol intake, potential methods to increase its consumption were proposed. First method is to increase the resveratrol content of fruits and peanuts. In addition, resveratrol can be extracted from peels. It is also recommended to adopt technical means to improve the bioavailability of resveratrol and develop related supplements and functional drinks.

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Section: Introductionmentioning

confidence: 99%

Contributions of Common Foods to Resveratrol Intake in the Chinese Diet

Xu,

Fang,

et al. 2024

Foods

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Key Technologies of Intelligent Weeding for Vegetables: A Review

Jiao,

Zang,

Chen

2024

Agriculture

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Vegetables are an essential part of people’s daily diet, and weeds can cause serious losses in vegetable yield and quality. Intelligent weeding technology for vegetables will be one of the mainstream technologies in modern agricultural development. This article reviews the current research status of intelligent weeding technology for vegetables, including vegetable and weed detection technology, weeding actuators, and weeding robots. Firstly, the vegetable and weed detection technology was introduced in detail from three aspects: global weed detection, crop-rows detection, and vegetable/weed precise recognition technology. The research results of some researchers were summarised, and the vegetable/weed precise recognition technology, including machine learning and proximal sensor technology, was introduced. Secondly, the weeding actuators and robots were introduced, including intelligent chemical weeding, mechanical weeding, physical weeding, and integrated weed management methods. Some weeding actuators and robots developed by researchers and agricultural companies were showcased. Finally, the challenges and future development directions of intelligent weeding technology were discussed and analysed. Intelligent weeding technology for vegetables is still mainly limited by natural conditions and a lack of technology. In the future, it will be possible to develop in the direction of multi-algorithm and multi-sensor fusion technologies. It is necessary to improve the applicability of intelligent weeding equipment for various environments, crops, and weeds. This article can provide a reference for future research in the field of intelligent weeding for vegetables.

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Steady-State Delivery and Chemical Modification of Food Nutrients to Improve Cancer Intervention Ability

Hao,

Ge,

et al. 2024

Foods

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Cancer is a crucial global health problem, and prevention is an important strategy to reduce the burden of the disease. Daily diet is the key modifiable risk factor for cancer, and an increasing body of evidence suggests that specific nutrients in foods may have a preventive effect against cancer. This review summarizes the current evidence on the role of nutrients from foods in cancer intervention. It discusses the potential mechanisms of action of various dietary components, including phytochemicals, vitamins, minerals, and fiber. The findings of epidemiological and clinical studies on their association with cancer risk are highlighted. The foods are rich in bioactive compounds such as carotenoids, flavonoids, and ω-3 fatty acids, which have been proven to have anticancer properties. The effects of steady-state delivery and chemical modification of these food’s bioactive components on anticancer and intervention are summarized. Future research should focus on identifying the specific bioactive compounds in foods responsible for their intervention effects and exploring the potential synergistic effects of combining different nutrients in foods. Dietary interventions that incorporate multiple nutrients and whole foods may hold promise for reducing the risk of cancer and improving overall health.

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Contribution of Different Food Types to Vitamin A Intake in the Chinese Diet

Cited by 3 publications

References 47 publications

Contributions of Common Foods to Resveratrol Intake in the Chinese Diet

Contributions of Common Foods to Resveratrol Intake in the Chinese Diet

Key Technologies of Intelligent Weeding for Vegetables: A Review

Steady-State Delivery and Chemical Modification of Food Nutrients to Improve Cancer Intervention Ability

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