food nutrition
211147205
Editorial: Polyamines in Plant Biotechnology, Food Nutrition, and Human Health
Polyamines are small polycations derived from arginine and/or ornithine. These compounds are present in all living organisms and play common and organism specific functions. Polyamines are present in most food products of plant and animal origin, thus having an impact on human nutrition and health. In this Topic, we aimed to cover both basic and applied research on polyamines in the areas of plant biotechnology, food nutrition, and human health. In plants, the most abundant polyamines are putrescine (Put) spermidine (Spd) and spermine (Spm) The control of polyamine levels is achieved through regulation of their biosynthesis, catabolism, and transport, which are modulated by the environment. Past and current research on polyamines has investigated basic processes of polyamine homeostasis, as a mean to obtain crops better adapted to climate change. The discovery of polyamine signaling pathways will also help in reaching this major goal. In this Topic, Zhao et al. report on the characterization of the Ornithine decarboxylase (ODC) enzyme from Hyosciamus niger, involved in Put biosynthesis. The ODC enzyme exhibits higher catalytic efficiency than other plant ODCs reported so far, thus providing an ideal candidate gene for polyamine biosynthesis engineering. Sekula and Dauter report on the crystal structure of Agmatine iminohydrolase involved in Put biosynthesis from arginine and identify that the dimeric assembly of monomers is drastically different from the bacterial enzyme. The same authors also obtained crystals of spermidine synthase, involved in Spd formation, and characterized the structures of the two dimeric enzyme isoforms in Arabidopsis (Sekula and Dauter) Plants also contain thermospermine (tSpm) a less abundant but very relevant polyamine synthesized from Spd by thermospermine syntase (tSPM) in a reaction that is conserved throughout the plant kingdom (Sole Gil et al. According to these authors, tSPM might play developmental and/or stress related roles in addition to the confirmed function in regulating xylem cells maturation, in both non vascular and vascular plants. Ishitsuka et al. have shown that the response to tSpm is conserved in dicots and monocots and plays a role in translational enhancement that could be eventually applied as a biotechnological tool in animal and fungal systems. The work by Zarza et al. shows that Spm triggers a quick phosphatidic acid response in Arabidopsis, which is mainly mediated by phospholipase D. Their results suggest the participation of phosphatidic acid in Spm perception.
Frontiers in Plant Science
Ruben Alcazar Ana Margarida Fortes Antonio Fernandez Tiburcio
219603360
The 1969 White House Conference on Food, Nutrition and Health: 50 Years Later
ABSTRACT The 1969 White House Conference on Food, Nutrition and Health (WHC) was a landmark conference that influenced the nutrition agenda for decades. This commentary details events that led to moving the WHC recommendations to implementation and action. The Special Supplemental Nutrition Program for Women, Infants and Children, the National School Lunch Program, and the Dietary Guidelines for Americans are used as examples to illustrate some overarching factors that are critical to unraveling the complex process of science and evidence linked to action.
Current developments in nutrition
Eileen Kennedy Johanna T Dwyer
218993337
Research on the Effect of the Food Nutrition Labeling on the Consumer's Buying Behaviour
Consumers' purchase behaviour is affected by many factors. From the perspective of guiding consumption and obtaining income, enterprises need to pay attention to the role of labels. This paper attempts to analyze the direct and indirect impact of food nutrition label on consumers' purchase behaviour, and gives the impact of the core content of label, the impact of the richness of label information, and the generation of purchase tendency. Finally, the paper discusses the method of using food nutrition label to guide purchase behaviour and serve the follow up work.
Lifang Guo
226129607
Study on the Prohibition Problems of Food Nutrition Enhancers
In the hot issues of global concern such as food nutrition fortifiers and health food safety, how to quickly and accurately detect food hygiene has become a top priority, but the analysis of food is much more difficult. This experiment combined with liquid chromatography mass spectrometry has the advantages of good sensitivity, specificity, reliability, and simple sample preparation. It provides reliable qualitative analysis and high sensitivity quantitative analysis results for food nutrition and health food safety analysis.
Jufen Yang
220386316
Impacts and Echoes: The Lasting Influence of the White House Conference on Food, Nutrition, and Health.
The 1969 White House Conference on Food, Nutrition, and Health had a significant influence on the direction of food and nutrition policy in the United States. The conference produced recommendations leading to federal legislation and programs to alleviate hunger and malnutrition, improve consumers' nutrition knowledge through education and labeling, and monitor the nutritional status of the population. Fifty years later, its legacy was revisited at a conference convened by Harvard University and Tufts University. This article reviews the literature contributing to the first author's keynote speech at the conference, its influencers, and its influences. We focus on the highlights of five domains that set the stage for the conference: the social environment, the food environment, nutrition science, public health data, and policy events. We briefly describe the conference, its proposed directions, and its lasting legacy in these five domains. Please see http:/www.annualreviews.org/page/journal/pubdates for expected final online publication date for the Annual Review of Nutrition, Volume 40. 2020.
Annual review of nutrition
Catherine Woteki Brandon Kramer Samantha Cohen Vicki A Lancaster
225929907
A study of consumers' attention on ~food nutrition~ during the COVID 19 outbreak
In the context of the covid 19 epidemic, this paper investigated consumers' concerns about food nutrition through an online questionnaire Logistic model was used to analyze the factors influencing consumers' attention to food nutrition The results show that: the level of consumer education, whether there are children aged 15 and under or elderly aged 65 and over in the family, the extent to which consumers understand food nutrition, the extent to which consumers' understanding how food nutrition improves their immunity, the government's efforts to regulate food safety, the extent to which the government popularization and publicity food nutrition, the extent to which the media and advertisements publicity the nutrition of food, the prevalence of food nutrition in the community, have significant positive impact on consumers' attention to food nutrition According to the research results, some measures were proposed, such as improving consumers' subjective consciousness and cognition level, giving play to the information oriented role of new media and communities, and strengthening the government's propaganda and supervision on food nutrition (c) 2020 Instituto de Altos Estudios de Salud Publica All rights reserved
Ma Fengcai Lv Qiannan Chen Shuai
214678839
Diet and Skin Aging From the Perspective of Food Nutrition
We regularly face primary challenges in deciding what to eat to maintain young and healthy skin, defining a healthy diet and the role of diet in aging. The topic that currently attracts maximum attention is ways to maintain healthy skin and delay skin aging. Skin is the primary barrier that protects the body from external aggressions. Skin aging is a complex biological process, categorized as chronological aging and photo aging, and is affected by internal factors and external factors. With the rapid breakthrough of medicine in prolonging human life and the rapid deterioration of environmental conditions, it has become urgent to find safe and effective methods to treat skin aging. For diet, as the main way for the body to obtain energy and nutrients, people have gradually realized its importance to the skin. Therefore, in this review, we discuss the skin structure, aging manifestations, and possible mechanisms, summarize the research progress, challenges, possible directions of diet management, and effects of foodborne antioxidants on skin aging from the perspective of food and nutrition.
Nutrients
Changwei Cao Zhichao Xiao Yinglong Wu Chang-rong Ge
225435878
Underutilized African indigenous fruit trees and food nutrition security: Opportunities, challenges, and prospects
Abiodun Olusola Omotayo Adeyemi Oladapo Aremu
214590862
Evaluation of environmental performance of dietary patterns in the United States considering food nutrition and satiety.
Food production substantially depletes the environment in different ways, but little is known about how overall dietary patterns relate to these environmental impacts. The objective of this study was to evaluate the environmental performance of different dietary patterns among U.S. adults using life cycle assessment (LCA) A "typical" dietary pattern was compared with those recommended by the Dietary Guidelines for Americans, including "healthy U.S." Mediterranean and lacto ovo vegetarian. Supplemental functional units (FUs) were applied to incorporate the functions of food to provide nutrition and satiety, namely Nutrient Rich Foods Index 9.3 (NRF9.3) Nutritional Quality Index (NQI) and Fullness Factor(tm) (FF) Life cycle inventory data was collected for 14 food categories consisting of 76 component foods, and their midpoint environmental impacts were calculated, with particular focus on global warming potential. Diets in accordance with different patterns were constructed from selected component foods at a reference energy amount of 2000 kcal. Vegetarian diets on average generated the lowest carbon footprint regardless of the FU. However, large possible variations in the environmental profiles of the compared diets were identified due to the wide range of food choices within a pattern, which showed highly different nutrition and satiety scores even within the same food category. Animal products, including meat and dairy especially, and discretionary foods were identified as the specific food categories that contributed the most to the global warming potential. Discretionary foods consistently exhibited higher impacts on the basis of nutritional FUs due to their low nutrient density. The results can be implied as practical guidelines to help reduce the carbon footprint associated with current U.S. diets without compromising their nutritional adequacy and satiety.
The Science of the total environment
James Chapa Brian E Farkas Regan L Bailey Jen-Yi Huang
219325474
Managing Knowledge in Computational Models for Global Food, Nutrition and Health Technologies
Computational models that need to incorporate domain knowledge for realistic solutions to problems often lead to technologies that get transferred to developing countries. The support for managing the knowledge incorporated into these technologies is important for customisation to suit local conditions. This work investigates this problem through the challenge of incorporating food and nutrition therapy guidelines (FNTG) into ICT based solution models for the meal planning problem (MPP) for HIV/AIDS patients in developing countries. An experiment is undertaken to demonstrate the limitations of existing approaches and framework is investigated for manageable incorporation of knowledge into solution models. The paper contributes a clear understanding of, and directions for addressing, the problem of support for managing the knowledge incorporated into solutions models to support customisability of technologies. The significance of this contribution is that solutions will allow resulting technologies to be customised for use in different global contexts.
medRxiv
K Dube Scott McLachlan Ngonidzashe Zanamwe Evangelia Kyrimi Jasmine S Thomson Norman E Fenton