Nutrition, Genes, and Neuroscience

Dauncey, M. J.

doi:10.1002/9781118840634.ch1

Cited by 3 publications

(3 citation statements)

References 89 publications

(99 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Other influencing factors are the genetic component and the living environment that are very individual in humans, but more or less identical in rodents. In humans, the individual genetic variability influences individual response to nutritional intervention (Dauncey, 2015 ).…”

Section: Discussionmentioning

confidence: 99%

Effects of Physical Exercise Combined with Nutritional Supplements on Aging Brain Related Structures and Functions: A Systematic Review

Schättin

Baur

Stutz

et al. 2016

Front. Aging Neurosci.

View full text Add to dashboard Cite

Age-related decline in gray and white brain matter goes together with cognitive depletion. To influence cognitive functioning in elderly, several types of physical exercise and nutritional intervention have been performed. This paper systematically reviews the potential additive and complementary effects of nutrition/nutritional supplements and physical exercise on cognition. The search strategy was developed for EMBASE, Medline, PubMed, Cochrane, CINAHL, and PsycInfo databases and focused on the research question: “Is the combination of physical exercise with nutrition/nutritional supplementation more effective than nutrition/nutritional supplementation or physical exercise alone in effecting on brain structure, metabolism, and/or function?” Both mammalian and human studies were included. In humans, randomized controlled trials that evaluated the effects of nutrition/nutritional supplements and physical exercise on cognitive functioning and associated parameters in healthy elderly (>65 years) were included. The systematic search included English and German language literature without any limitation of publication date. The search strategy yielded a total of 3129 references of which 67 studies met the inclusion criteria; 43 human and 24 mammalian, mainly rodent, studies. Three out of 43 human studies investigated a nutrition/physical exercise combination and reported no additive effects. In rodent studies, additive effects were found for docosahexaenoic acid supplementation when combined with physical exercise. Although feasible combinations of physical exercise/nutritional supplements are available for influencing the brain, only a few studies evaluated which possible combinations of nutrition/nutritional supplementation and physical exercise might have an effect on brain structure, metabolism and/or function. The reason for no clear effects of combinatory approaches in humans might be explained by the misfit between the combinations of nutritional methods with the physical interventions in the sense that they were not selected on sharing of similar neuronal mechanisms. Based on the results from this systematic review, future human studies should focus on the combined effect of docosahexaenoic acid supplementation and physical exercise that contains elements of (motor) learning.

show abstract

Section: Discussionmentioning

confidence: 99%

Effects of Physical Exercise Combined with Nutritional Supplements on Aging Brain Related Structures and Functions: A Systematic Review

Schättin

Baur

Stutz

et al. 2016

Front. Aging Neurosci.

View full text Add to dashboard Cite

show abstract

“…At its core, in the known world technologies of the imitated, structured and restructured food products, structure-form-ing agents are biopolymeric carriers of the structure, shape and consistency. In scientific terms, the nature of a structure-forming agent determines the matrix, which identifies the created product by merchandising and technological features [8,9]. The structured system (simulated product) is represented by a cross-linked polymeric mesh, which is capable of holding water and is limited to swelling.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development and substantiation of the technology for producing structured olives containing the encapsulated olive oil

Tishchenko

Pyvovarov

Grynchenko

et al. 2019

EEJET

View full text Add to dashboard Cite

Розроблено та обґрунтовано технологію виробництва оливки структурованої з внутрішнім умістом олії оливкової капсульованої. В основі технології лежать методи структурування із використанням іонотропних полісахаридів. Розроблена технологія відноситься до технологій екструзійного формування харчової продукції у середовищі альгінату натрію з одержанням структурованих форм оливок, тобто імітованої їх форми. У результаті реалізації даного способу передбачається комплексна переробка оливкової сировини з одержанням декількох видів нової продукції-олії оливкової капсульованої, оливки структурованої та їх комбіновані форми. Продукт представляє собою капсулу у оболонці гелеутворювача з внутрішнім умістом пюре оливки чи продуктів їх переробки (мезга, пульпа), з рівномірно розподіленими капсулами олії оливкової (наповнювач структурованої оливки). Структурована оливка може вироблятися різного діаметру (d=6…18 мм), різного кольору, за різного співвідношення «внутрішній уміст-оболонка». Регулювання структурно-механічних та органолептичних показників досягається шляхом використання змішаного гелеутворення споріднених структуроутворювачів (альгінат натрію і агар). Модифікована агаром альгінова оболонка оливки структурованої дозволяє забезпечити високу кислотостійкість та стабільність продукції упродовж тривалого терміну зберігання. На підставі комплексу досліджень встановлено основні показники якості та безпечності нової продукції, умови та терміни зберігання. Науковий і практичний досвід під час реалізації технології може бути перенесений на різні види плодово-овочевої сировини. Це дозволяє одержувати харчову продукцію із різною фізичною формою. Залучення до технологічного процесу малоцінних частин плодово-овочевої сировини дозволяє комплексно переробляти цю сировину, збільшуючи рентабельність і ефективність технологічних процесів. Технологія структурування, як метод технологічного впливу, дозволяє розширити асортимент харчової продукції та ефективно контролювати хімічний склад та харчову цінність структурованої продукції Ключові слова: оливка структурована, олія капсульована, альгінати, капсулоутворення, пюре на основі оливки

show abstract

“…The strategic measures of food safety formulated in Ukraine, the growth in the volume of food production and the improvement of the structure of nutrition can't fully resist the vectors of the influence of the world economy on the trends in the development of food markets [1]. This is prompted by the pronounced dependence of Ukraine on the import of a huge number of food products and related products for the creation of food systems.…”

Section: Introductionmentioning

confidence: 99%

Study of Constructive Provision of the Capsule Formation Process of the "Oil and Fat Raw Materials - Ionotropic Shell-Maker" System

Неклеса

Yarantseva

Pyvovarov

et al. 2017

EUREKA: Physics and Engineering

View full text Add to dashboard Cite

The effectiveness of fundamental and applied research is realized in the field of technological and hardware solutions, it allows creating a new generation of food products whose quality indicators go beyond those typical of the traditional assortment. This to a certain extent applies to the fat and oil industry. An important scientific and at the same time practical result is the proposal to consider the encapsulation process not only from the technological point of view. This requires a scientific approach both in the choice of the components of the food system, and in the realization of their properties under the prevailing conditions. From a practical point of view, this determines the given technical and constructive solutions. To date, there is no theory and practice of extrusion of two fluids through the "air" technological medium, one of which is flowable oil content, and the other is a solution of the ionotropic polysaccharide. There are no scientific and technical principles for the formation of the physical form of the capsule, as well as industrial devices for their production. Food technologies with the use of fat-and-oil raw materials encapsulated are not revealed, and information on the effect of a new food form of fat-and-oil raw materials on the formation of product quality indicators in the technological flow and during storage is not generalized. To obtain a controlled technological process for the production of fat-and-oil encapsulated raw material, it is important to provide laminar flow of ionotropic shell-maker and fat-and-oil raw materials along the product line of the encapsulation device. This is possible under the condition of special constructive maintenance of the process of capsule formation of the "fat-and-oil raw materials - ionotropic shell-maker" system. This served as the basis for determining the physical parameters of the formation of a thermostable capsule. It is proved that the formation of a final capsule with internal contents of fat-and-oil raw material is possible under the condition of an individual design of an extrusion head and a capsulation device that ensure the circumferential rotation of the capsule in the laminar flow of the receiving medium. This allows to form capsules with given organoleptic, commodity, technological properties and the like.

show abstract

Nutrition, Genes, and Neuroscience

Cited by 3 publications

References 89 publications

Effects of Physical Exercise Combined with Nutritional Supplements on Aging Brain Related Structures and Functions: A Systematic Review

Effects of Physical Exercise Combined with Nutritional Supplements on Aging Brain Related Structures and Functions: A Systematic Review

Development and substantiation of the technology for producing structured olives containing the encapsulated olive oil

Study of Constructive Provision of the Capsule Formation Process of the "Oil and Fat Raw Materials - Ionotropic Shell-Maker" System

Contact Info

Product

Resources

About