Abstract Knowledge of the effect of foods on gut microbiota composition and functionality is
expanding. To isolate the effect of single foods and/or single nutrients (ie, fiber …

Persistent hyperglycemic state in type 2 diabetes mellitus leads to the initiation and
progression of non-enzymatic glycation reaction with proteins and lipids and nucleic acids …

Abstract Background 5-Hydroxymethylfurfural (5-HMF) is a neo-formed contaminant arising
in foods during thermal processing, especially under acidic conditions. Exposure to 5-HMF …

Diabetes mellitus is a chronic metabolic disorder characterized by hyperglycaemia and
oxidative stress. Oxidative stress plays a crucial role in the development and progression of …

Brassica spp. are excellent sources of bioactive compounds. These vegetables are usually
processed in the home, or by catering and food service industries, on the basis of …

The incidence of adverse reactions in food is very low, however, some food products contain
toxins formed naturally due to their handling, processing and storage conditions. 5 …

The impact of domestic cooking (baking, boiling, frying and grilling) and in vitro digestion on
the stability and release of phenolic compounds from yellow-skinned (YSO) and red-skinned …

Atherosclerosis (AS) is a chronic inflammatory disease and leading cause of cardiovascular
diseases. The progression of AS is a multi-step process leading to high morbidity and …

Cocoa is a highly consumed food with beneficial effects on human health. Cocoa roasting
has an important influence on its sensory and nutritional characteristics; therefore, roasting …

Edible mushrooms are rich in nutrition and have strong aroma as well as delicious umami
taste. The flavor is not only the main indicator for evaluating the quality of edible mushrooms …