Category Archives: FNS

Food and Nutrition Sciences

Tuberculosis and Cysticercosis in Brazil: A Review

Authors: Ludmilla Santana Soares e Barros, Jana Kelly dos Santos, Maurício Mascarenhas Pedreira, Sanmily Santos Damacena, Adriana dos Santos Silva ABSTRACT Tuberculosis and the taeniasis-cysticercosis complex, typical cases of zoonosis, have great importance for public health, since they cause economic … Continue reading

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A Glutalytic Enzyme Supplement Was Tolerated by Healthy Young Adults

Authors: Margaret Maher, Anton Breunig, Madeline De France, Gaokhia Yang, Erin Richardson, Jackie McGinley, Kendra Ruffalo ABSTRACT Glutalytic action can be defined as digestion of intolerance- and inflammation-promoting gluten proteins and may be useful in related conditions. To determine tolerance … Continue reading

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Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient

Author(s): María Cecilia Doporto, Fernanda Sacco, Sonia Z. Viña, María Alejandra García ABSTRACT The development of gluten-free foodstuffs with high nutritional quality components is an important objective to achieve. Pachyrhizus ahipa is one of the few leguminous species that produce … Continue reading

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Effect of a 12-Week Dietary Intervention with Folic Acid or Folate-Enhanced Foods on Folate Status in Healthy Egyptian Women

Author(s): Mohammed E. Hefni, Mohamed T. Shalaby, Rasha A. Mohamed, Ahmad M. Elwa, Cornelia M. Witthöft ABSTRACT The Egyptian government introduced wheat-flour fortification with iron and folic acid to reduce the incidence of neural tube defects, but suspended it for … Continue reading

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Vitamin D and Bone Health

Author(s): Alberto Falchetti, Elisa Rossi, Roberta Cosso, A. Buffa, Stefania Corvaglia, Nazzarena Malavolta ABSTRACT The vitamin D3 molecule, or cholecalciferol, is now considered a hormone that acts on multiple homeostatic fronts, either skeletal or extra-skeletal. After 100 years since from … Continue reading

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