International Journal of Food and Nutrition Research

Micronutrient Composition and its Bio-availability in Complementary Foods Developed From Cereal (Millet/Maize), Soybean and Monkey kola Flours

Research Article of International Journal of Food and Nutrition Research Micronutrient Composition and its Bio-availability in Complementary Foods Developed From Cereal (Millet/Maize), Soybean and Monkey kola Flours Kiin-Kabari DB*, Akusu MO and Osemene-Onwochei AG Department of Food Science and Technology, Rivers State University, P, M, B. 5080, Port Harcourt, Nigeria The micronutrient composition of complementary foods produced from blends of cereal (millet/maize), soybean and monkey kola flours were evaluated. Seven millet-based blends (A1 to G1) and maizebased blends (A2 to G2) were analyzed for total carotene content. Thereafter, 100% millet, 100% maize, the two millet and maize based blends that had the highest carotene content were analyzed for total minerals (Ca, Mg, P, Fe, and Zn) and their bio-availability comparing with a commercially available complementary product (cerelac maize) which served as control. The total carotene content of the test samples ranged from 27.69 to 164.58μg/100g in the milletbased blends and from 233.61 to 464.48μg/100g in the maize-based blends. Sample G1 and all the maize-based blends were found to be higher in total carotene when compared to the control. Total mineral content result showed that calcium ranged from 91.09 to 121.59mg/100g and their bioavailability ranged from 44.14 to 67.96% while the control had a total calcium content of 337.15mg/100g and a bio-availability of 58.92%. Magnesium in the test samples ranged from 10.44 to 12.29mg/100g and bio-availability of 82.56 to 99.33% while the control was found to be 11.18mg/100g and a bioavailability of 87.65%. Phosphorous was from 7.32 to 17.12mg/100g and bio-availability was from 54.48 to 81.43% but the control had 17.12mg/100g and a bio-availability of 61.35%. Iron had a range of 9.31 to 26.27mg/100g and bio-availability from 8.19 to 64.81%, whereas the control had 27.74mg/100g and a bio-availability of 51.47%. Zinc from 1.85 to 6.27mg/100g and bio-availability of 51.62 to 74.71% while ...


Research Article of International Journal of Food and Nutrition Research EFFECT OF HIGH POLYPHENOLS BEVERAGES ON mRNA LEVELS FROM TP53 AND ATM GENES Vânia Mattoso1*; Gabrielle Rocha1, Sérgio Barroso1, Vilma Blondet de Azeredoa Adenilson de Souza da Fonseca2,3 1Federal Fluminense University, Nutrition College, Rio de Janeiro, Brazil; 2University of the State of Rio de Janeiro, Department of Biophysics and Biometrics, Roberto Alcântara Gomes Biology Institute, Brazil; 3Department of Physiological Sciences, Biomedical Institute, Federal University of the State of Rio de Janeiro, Frei Caneca Street, 94, Rio de Janeiro, 20211040, Brazil. Introduction: In addition to its anti-cancer action, p53 and ATM play an important role in oxidative balance control, promoting cell repair and survival. High fat diets can lead to increased production of reactive oxygen species (EROS). Grape polyphenols seem to reduce EROS and restore oxidative balance, favoring the performance of p53 and ATM. Objetive: The aim of this study was to investigate the antioxidant properties of high polyphenols beverages associated with a high fat diet in mRNA levels of p53 and ATM. Methods: Fifty female rats were divided into five groups: Control Group (CG) - control diet (4% fat); High fat diet group (HFD) - high fat diet (20% fat); Grape Juice Group (GJ) – grape juice (15 ml/day) + high fat diet; Red Wine Group (RW) – red wine (10 ml/day) + high fat diet; Resveratrol Solution Group (RS) – resveratrol solution (15 ml/day) + high fat diet. Eight weeks later, muscular and adipose tissue were collected and subjected to PCR analysis. Results: In muscular tissue, the highest p53 mRNA expression was found in the GJ and VT group, and not in the SR as expected. In adipose tissue, GJ presented the highest expression among all groups. TpATM expression was higher in the HFD, both in adipose and muscle tissue ...

Effects of Artepelin-C Supplementation Present in Propolis Related to Inflammatory Processes in Physically Active Individuals

Research Article of International Journal of Food and Nutrition Research Effects of Artepelin-C Supplementation Present in Propolis Related to Inflammatory Processes in Physically Active Individuals Erico Chagas Caperuto1, Maria Aparecida Nicoletti2, Michael Martini Silva1, Tony Cezar Goularte1, Jeferson Oliveira Santana1, Natalia Gusmão1, Catarina Andrade Barbosa3, Helenice de Souza Spinosa4, Juliana Weckx Peña Muñoz1, André Rinaldi Fukushima4,5 1Universidade São Judas Tadeu-R. Taquari, São Paulo/SP, Brazil; 2Departamento de Farmácia. Faculdade de Ciências Farmacêuticas. Universidade de São Paulo, São Paulo/SP, Brazil; 3Departamento de estudo de atividade física adaptada - Faculdade de Educação Física, Universidade de Campinas, Campinas/SP, Brasil; 4Departamento de Patologia, Faculdade de Medicina Veterinária e Zootecnia, Universidade de São Paulo, São Paulo/SP, Brazil;5Faculdade São Bento-Largo de São Bento, s/n - Centro, São Paulo/SP, Brazil The scientific literature shows that propolis has both anti-inflammatory and antibacterial activities and is widely used in phytotherapic therapy. In this context, its main objective is to evaluate the inflammation recovery process in physically active individuals, from two groups, with or without propolis intake. Volunteers had their food, blood and pain parameters evaluated with or without propolis intake. The trial used seven male volunteers undergoing specific training in two 30-day protocols, one using placebo and another using propolis which contains Artepelin-C (chemically 3,5-diprenyl-p-coumarin acid, which is one of the main phenolic acids present in the green propolis extract). Participants between 18 and 35 years old under no medication should have had at least a 6-month workout. Performance physical tests were applied, body composition measurements and blood collection were taken and a 24-hour food recall and food frequency questionnaire were carried out at São Judas Tadeu University. All volunteers were asked to register their food intake during the 30-day protocol and data were analyzed by using ANOVA and Students T-test for paired samples at <0.05 significance level set. A significant ...

Influence of Complementary Food Composition on Prevalence of Anemia among Children Aged 6-24 Months in West Cameroon

Research Article of International Journal of Food and Nutrition Research Influence of Complementary Food Composition on Prevalence of Anemia among Children Aged 6-24 Months in West Cameroon MANANGA Marlyne Josephine12*, KANA SOP Marie Modestine2, NOLLA Nicolas2, TETANYE Ekoe3, GOUADO Inocent2 1 University of Yaoundé I, Faculty of Science, Department of Biochemistry of Yaoundé 2 University of Douala, Faculty of Science, Department of Biochemistry of Douala. 3 University of Yaoundé I, Faculty of Medicine and Biomedical Sciences. Iron is an essential micronutrient for human health and inadequate intake may result in iron deficiency (ID) or iron deficiency anaemia (IDA). In western region of Cameroon, 39 % of children under 59 months suffering from IDA. To reduce the high prevalence of IDA, the evaluation of nutritional potential of complementary food is very necessary to improve the nutritional status of the young children. The objective of this study is to determine the influence of complementary food composition on prevalence of anemia among young children living in West Cameroon. A food interview survey was carried out among 50 families (25 families with children having Hb ≥ 11 g/dL and 25 families having children with Hb ≤ 11 g/d/L). Ten complementary foods frequently consumed by children were recruited near the families. The amount of food nutrient intake per day was also determined. The data were analyzed using ANOVA (p ≤ 0.05) and the principal component analysis (PCA). The PCA shows that corn meal with vegetables was a dish with high level in iron, fats, dietary fiber and calcium. The complementary food based on corn meal with okra and those based on Irish potatoes with beans and fishes were higher in protein, ash, magnesium, potassium, phosphorus and zinc. The other dishes based on irish potatoes, rice, peanuts and corn meal porridge had high levels of carbohydrates. There ...

Dr. Xue Wu ZHANG
Professor, South China University of Technology, 381 Wushan Road, Guangzhou 510640, People’s Republic of China

Dr. Yuan Soon Ho
Distinguished Professor/Director, Graduate Institute of Medical Science, College of Medicine, Taipei Medical University

Prof. Dr. Mahmoud Abd-Allah Mohamed Saleh
Chief Researcher , Special Food & Nutrition, Dept., Food Technology Res. Inst (FTRI), Agric. Res. Center, (ARC), 9 El-Gamma st., Giza, Egypt

Dr. Khaled Saad Zaghloul Ali
Associate Professor, Faculty of Medicine, Pediatric Department, Assiut University

Dr. Vikas Kumar
Assistant Professor (Food Technology and Nutrition), School of Agriculture, Lovely Professional University

Dr. Majid Sharifi-Rad
Department of Range and Watershed Management, Faculty of Natural Resources, University of Zabol

Dr Rodney Alexandre Ferreira Rodrigues
Universidade Estadual de Campinas, Centro Pluridisciplinar de Pesquisas Químicas e Biológicas

Dr. Carolina Veronezi
Research Scientist & Teacher, University of the State of Minas Gerais – UEMG and Union of Great Lakes Colleges – UNILAGO

Dr. Pankaj Kumar Singh
Assistant Professor, Department of Animal Nutrition, Bihar Animal Sciences University

Dr. Guang Hao
Georgia Prevention Institute, Department of Population Health Sciences, Medical College of Georgia. Augusta University

Dr. Umar Farooq
Associate Professor, Department of Food Science and Technology, Muhammad Nawaz Shareef University of Agriculture

Dr. Ionel BONDOC
Associate Professor, University of Agricultural Sciences and Veterinary Medicine Iasi, Faculty of Veterinary Medicine Iasi (ROMANIA), Department of Public Health

Dr. Leqi Cui
Assistant Professor, Xi’an Jiaotong University, Shaanxi, China

Dr. Heba Hassan Abd-El Azim Salama
Associate Professor, National Research Centre, Food Industries and Nutrition Division

Dr. Jong-Bang Eun
Professor, Department of Food Science and Technology, College of Agriculture and Life Science, Chonnam National University

Professor, habilitated doctor, chemist, Chemistry & Biochemistry Discipline, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, 300645, Calea Aradului 119, Timis, Romania,

Dr. Victor Hugo Gomes Sales
Professor, Department of food technology, Instituto Federal do Amapá

Dr. Kamila Nascimento
PhD in Food Science and Technology – Federal Rural University of Rio de Janeiro – RJ, Brazil

Dr. Krešimir Mastanjević
Assistant Professor, Name and address of employer, Type of business or sector University in Osijek, Faculty of Food Technology, Franje Kuhača 20, 31000 Osijek, Croatia Science and higher education

Dr. Theophine Akunne
Department of Pharmacology and Toxicology, Faculty of Pharmaceutical Sciences, University of Nigeria, Nsukka 410001, Nigeria

Dr Kasim S. Abass
Assistant Professor, College of Nursing, University of Kirkuk

Dr Zhuo Wang
The Wistar Institute, Philadelphia, PA

Dr. Sheikh Adil Hamid
Assistant Professor, Division of Livestock Production and Management, Faculty of Veterinary Sciences and Animal Husbandry

Dr Nishant P. Visavadiya
Biodesign Institute, Arizona State University, USA

Dr. Poliana Mendes de Souza
Federal University of Vales do Jequitinhonha e Mucuri

Dr. Rajinder Pal Singh Bajwa
Niagara Falls Mem Med Center, Division of Infectious Diseases, 621 Tenth Street, Niagara Falls, NY 14301.

Dr. Subrota Hati
Assistant Professor, Dept. Dairy Microbiology, Anand Agricultural University

Dr. İlknur UCAK
Assistant Professor, Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University

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1. Agustina Irazusta, Russell Caccavello, Luis Panizzolo, Alejandro Gugliucci, Alejandra Medrano. The potential use of Mentha x piperita L., Peumus boldus Mol. and Baccharis trimera Iless. extracts as functional food ingredients. International Journal of Food and Nutrition Research, 2018; 2:14. DOI: 10.28933/ijfnr-2018-09-1001 
2. Rabia Syed and Ying Wu.A review article on health benefits of Pigeon pea (Cajanus cajan (L.) Millsp). International Journal of Food and Nutrition Research, 2018; 2:15. DOI: 10.28933/ijfnr-2018-09-0301

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International journal of food and nutrition research